No Bake Cherry Cheesecake

No Bake Cherry Cheesecake

Ingredients:

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the Cheesecake Filling:
One 8-ounce cream cheese, at room temperature
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 cup heavy whipping cream

For the Topping:
1 - 21 ounce can cherry pie filling

Directions:

For the Graham Cracker Crust:
In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter.

Press onto the bottom and up the sides of a well greased 8-9 inch tart pan or spring form pan with removable bottom. Press the crumb mixture onto the bottom and about one inch (2.5 cm) up the sides of the pan.) Cover with plastic wrap and place in the refrigerator to chill while you make the filling.

For the Cheesecake Filling:
In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl and beat in the vanilla extract.

In a clean bowl, beat the whipping cream until soft peaks form. (I always chill the bowl in the freezer before using) Gradually fold or beat the whipped cream into the cream cheese mixture. Pour the filling over the chilled graham cracker crust and smooth the top. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling over the filling.
Return to the refrigerator to chill for several hours, or even overnight.

Bacon Wrapped Smokies with Brown Sugar and Butter

Bacon Wrapped Smokies with Brown Sugar and Butter

Ingredients
1 pound Bacon, Cut Into Thirds
1 pound Lil’ Smokies (small sausages)
1 stick Butter
2 cups Brown Sugar

Preheat oven to 375F.
Cut the bacon into thirds and wrap each smokie.(small sausage)
Place all the wrapped smokies in a single layer in a baking dish.
Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
Pour the butter and brown sugar mixture on the smokies and bacon.
Then take the other cup of brown sugar and sprinkle evenly over the smokies.
Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.

Cube Steak

Cube Steak

Ingredients:
1 large onion, thinly sliced
1/3 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix

Instructions:
Spray the inside of a 3-5 quart slow
cooker with nonstick cooking spray. Place the sliced onions in the slow cooker. Combine flour, garlic powder, onion powder and pepper in a large sealing plastic bag. Add steaks, a few at a time and shake until completely coated. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover and cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 cup water. Add to slow cooker and cover and cook on Low
for 30 minutes longer

Taco Casserole 2

Taco Casserole 2

Ingredients:

2 cups crushed tortilla chips, plus more for topping
2 cups shredded Mexican cheese blend
1 16 oz. can refried beans
4 green onions, chopped
1 large tomato chopped
1 pkg. taco seasoning
1 1lb. ground beef
1 cup chunky salsa
shredded lettuce

Directions:
1. Brown ground beef in a skillet and drain the grease off.
2. Add in the refried beans, taco seasoning and salsa.
3. Cook for 5 minutes and remove from heat.
4. In a 9 x 13 casserole dish spread 2 C. tortilla chips around the bottom.
5. Evenly spread the meat mixture over the top.
6. Top with 1 1/2 cup cheese, 1/2 of the green onions, and 1/2 of the chopped tomatoes.
7. Bake at 350 degrees for 20 minutes.
8. Remove from oven and top with shredded lettuce, remaining green onions, tomatoes, chips and the remaining cheese.

Homemade Dry Rub Seasoning

Homemade Dry Rub Seasoning

Ingredients:

6 tablespoons brown sugar, tightly packed
2 tablespoons Kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Directions:

Mix all ingredients in a small bowl until well combined.

Store in a “labeled” airtight container in your pantry.

This is great on a pork shoulder, or any roast, or cut of meat if you place it in the refrigerator overnight before roasting or grilling.

Jack and Coke Steak

Jack and Coke Steak

Ingredients:

2 boneless rib eye steaks, 1 1/2” thick
2 cups Coca-Cola
2 ounces Jack Daniel’s Tennessee Whiskey
Salt and pepper

Instructions:

1. The night before you plan to cook, combine the Jack and Coke in a nonreactive dish. Lay the steaks in the dish, and flip them occasionally while marinating.
2. Keep the dish covered. Prepare the grill direct and hot.
3. Right before the steaks go on, add some BBQr’s Delight Jack Daniel’s flavored wood pellets, if desired.
4. Remove the steaks from the marinade and pat dry.
5. Season liberally with salt and pepper.
6. Grill to desired doneness. Remove to a platter.
7. Let the steaks rest 2-3 minutes before serving.

Prime Rib Roast

Prime Rib Roast

1 (8 pound) prime rib roast
3\4 teaspoon kosher salt
1\4 cup all purpose flour
1\4 cup soy sauce
2\3 cup worcestershire sauce
8 cloves garlic, minced
1 Tablespoons liquid smoke
1\4 cup olive oil
11\2 cup beef broth
1(10 oz.) can pineapple tidbits, with juice
1 Tablespoon of mustard powder
1 teaspoon of ground cloves
1 teaspoon of coriander powder
1 teaspoon onion powder
2 bay leaves
1 teaspoon ground black pepper
1\2 cup brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary

In a big bowl mix together the soy sauce,worcestershire sauce,minced garlic,liquid smoke, olive oil, beef broth, pineapple tidbits with juice,mustard powder, ground cloves, coriander powder onion powder,bay leaves, black pepper, brown sugar,thyme and rosemary.
Prick holes all over the roast with a two pronged fork, rub rib roast with salt and flour thoroughly.
In a roasting pan put prime rib and pour marinade over roast. Cover, and refrigerate for at least 3 hrs, basting at least twice. Pre-heat oven to 400F
Insert a roasting thermometer into the middle of the roast, make sure the thermometer does not touch any bone.
Cover roasting pan with aluminum foil, and seal edges tightly around pan.
Cook roast for 1 hr in the preheated oven. After the first hour, remove the aluminum foil. Baste prime rib, reduce heat to 325F and continue roasting for 1 more hr. The thermometer reading should be at least 140F for medium rare, and 170F for well done.
Remove roasting pan from oven and let rest for about 30 minutes before slicing.
Use the sauce from the drippings.

Smothered Pork Chops 2

Smothered Pork Chops 2

1 cup flour
2 Tbsp onion powder
2 Tbsp garlic powder
1 tsp red pepper
1 tsp salt
1/2 tsp black pepper
4 thin pork chops
2 Tbsp bacon fat
2 Tbsp olive oil
2 cups buttermilk

Chopped fresh parsley or green onions, for garnish, optional

Mix together flour, onion powder, garlic powder, red pepper, salt, and black pepper in a pie plate. Coat pork chops in flour mixture; shaking off the excess.

Over medium heat in cast iron skillet, melt bacon fat and oil together well. Gently lay pork chops in skillet; fry about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Mix ½ cup flour mixture and buttermilk together well; pour into skillet, stir into hot fat; bring gravy to boil then reduce heat to simmer until nice and thick, stirring often. Return pork chops to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with salt and pepper; garnish with chopped parsley or green onions if using, before serving.

Variation: May sauté onions and or mushrooms with pork chops and add to gravy mixture.

Buttercream Glitterbomb Cupcakes

Buttercream Glitterbomb Cupcakes

8 tbsp. (1 stick) unsalted butter, room temperature
1 1/3 cups sugar
1 cup sour cream
1/2 cup milk
4 large egg whites
1 tbsp. vanilla bean paste
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 1/4 cup cake flour
Edible Glitter

Preheat oven to 350. Cream butter and sugar together, scraping bowl to ensure ingredients are well incorporated. Add egg whites and beat well, scraping bowl to fully combine. Add sour cream and milk, beating to combine, followed by the baking soda, powder, salt and vanilla bean paste. Lastly, add the cake flour and beat until thoroughly combined.

Scoop 1/4 c. batter into muffin-cup lined cupcake pan. Place pan into oven and immediately reduce oven temperature to 325. Bake for 20-25 minutes, until tester comes out clean. Let cool completely before frosting. Sprinkle with edible glitter dust... Enjoy!

Cowboy Baked Beans

Cowboy Baked Beans

Ingredients
4 cups dry pinto beans
1 pound thick-cut bacon, cut into pieces
2 whole green bell peppers, diced
1 whole onion, diced
1 cup brown sugar
1/4 cup ketchup
2 tablespoons mustard
1 tablespoon chili powder, optional
2 teaspoons salt, more to taste
2 teaspoons black pepper, more to taste
4 cloves garlic, minced

Directions
Rinse the beans under cold water, sorting out any rocks/particles. Set aside.
In a heavy pot (cast iron), saute the bacon pieces until halfway cooked and the fat is rendered. Add the green peppers and onions to the pot and cook until starting to get brown, about 3 minutes. Add the beans and cover with water by 1 inch. Bring to a boil, and then add the brown sugar, ketchup, mustard, chili powder, salt, pepper and garlic. Reduce the heat to a simmer, place on the lid and cook until the beans are tender and the liquid is thick

Bacon Wrapped BBQ Meatloaf

Bacon Wrapped BBQ Meatloaf

Ingredients

Meatloaf:
1 cup Whole Milk
6 slices White Sandwich Bread
2 pounds Ground Beef
1 cup (heaping) shredded Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs, Beaten
10 slices Thin/regular Bacon
Sauce:
1 and 1/2 cup BBQ sauce (can use Ketchup)
1/3 cup Brown Sugar
1 teaspoon Dry Mustard

Instructions

Preheat oven to 350 degrees.
Pour milk over the bread slices in a bowl. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl.
Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.
Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add BBQ sauce, brown sugar and mustard mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon or brush.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top.
Bake for another 15 minutes.
Slice and serve with remaining sauce in individual small dipping bowls or just put extra on the plates.
Serve with mashed potatoes.

Slow cooked Roast and Gravy with Mashed Potatoes

Slow Cooked Roast and Gravy with Mashed Potatoes

Ingredients:

3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, roughly chopped
2 lbs. tip roast, cut into large pieces
salt & pepper, to taste
1-10.5 oz. can beef consomme
1 can water
2 bay leaves
3/4 teaspoon dried thyme leaves
3 tablespoons softened butter
3 tablespoons flour
more water, if needed

Directions:

Preheat oven to 300 degrees. In large heavy bottomed pot {such as a dutch oven} heat olive oil over
medium heat. Once pot is hot, saute onions for 3 minutes. Stir in garlic and cook another minute.
Season meat with salt and pepper and brown in pot. This should take about 5 minutes. Pour in beef
consomme, water, bay leaves and thyme. Stir and cover. Place into preheated oven and bake 2-3 hours or until meat is fork tender. Remove from oven.

Using a slotted spoon, remove meat from liquid in pot. Return to medium heat on stove top. In a
small bowl, stir butter and flour together until a smooth paste forms. Pour butter mixture into
hot liquid and whisk in to stir. Within a minute or so, sauce should thicken to gravy. If gravy
gets too thick, add in 1/2 cup water or until desired consistency is reached. Replace meat and
stir to coat in gravy. Turn heat to low to keep warm before serving.

Serve with Mashed Potatoes.

Old Fashioned Tater Cakes

Old Fashioned Tater Cakes

2 cups of mashed boiled potatoes
1 cup all purpose flour
1 egg
1 diced onion
1/2 teaspoon of black pepper
1/2 teaspoon of salt
1/2 a cup of vegetable oil
Use a little milk if batter is too thick

Mix mashed taters, flour, egg, onion, black pepper and salt in a bowl until batter consistency.
Heat oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook till golden brown, about 5 minutes per side. Remove with a slotted spoon and place on paper towels to soak up oil. Repeat with remaining batter.

Sausage Gravy

Sausage Gravy

1 lb pork sausage
1/3 cup flour
1 quart milk
1 dash pepper
Pillsbury Grands refrigerated buttermilk biscuits 

Directions:
1. Cook sausage in skillet.
2. Drain Fat.
3. Sprinkle flour over sausage and stir well.
4. Cook flour and sausage together for about 5 - 7 minutes.
5. Add milk.
6. Cook over medium heat until thickened.
7. Add pepper.
8. Serve over biscuits.

Old Fashioned Rice Custard

Old Fashioned Rice Custard

6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1⁄2 teaspoon salt
1 1⁄2 cups cooked rice
1 cup light raisins

DIRECTIONS
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.

Crock Pot Cube Steak and Gravy

Crock Pot Cube Steak and Gravy

Cube steak (I used a family size pack)
2 cans (10.75 ounce size) cream of mushroom soup
1 envelope onion soup mix
3/4 cup water
Salt and Pepper to taste

Directions:
Place all ingredients in a crock pot. Cook on low all day. Serve over rice, noodles, mashed potatoes or with your favorite side dishes.

Taco Casserole

Taco Casserole

Ingredients ...
1 lb ground beef
1 (1 1/4 ounce) envelopes taco seasoning
1 (10 1/2 ounce) cans mushroom soup
1 (8 ounce) cans beef broth
1 (14 ounce) cans rotel
6 slices cheddar cheese
1 (8 ounce) bags tortilla chips

Directions
1.Brown ground beef.
2.Add taco seasoning, mushroom soup, beef broth, and Rotel tomatoes.
3.Bring to a simmer. Simmer for about 5-10 minutes.
4.Pour chips into bottom of casserole dish (leave whole).
5.Pour beef mixture over chips.
6.Place sliced cheese on top.
7.Bake at 375° for about 10 minutes or until cheese looks melted.

Slow Cooker Baked Apples

Slow Cooker Baked Apples

4 -5 baking apples (I was able to fit 7 smaller apples in mine)
1 tablespoon lemon juice
1⁄3 cup raisins (optional)
3⁄4 cup brown sugar
1⁄2 teaspoon cinnamon
1⁄4 cup butter, softened

DIRECTIONS
Scoop out center of each apple and and leave cavity about 1/2 in from bottom. (I sliced the top half of mine off and used a small spoon to remove the core and seeds.
Peel top of apples down about 1 in and brush lemon juice on top. In bowl, combine raisins, brown sugar, cinnamon, and butter. Spoon mixture into apples. Pour 1/2 c water in sprayed crockpot and arrange apples inside.
Cover and cook on low 1-3 hrs or until tender.
Serve warm or room temperature with vanilla ice cream and caramel ice cream topping.

Crock Pot Chicken Noodle Soup

Crock Pot Chick Noodle Soup

Ingredients:
· 6-8 frozen boneless chicken breasts
· 4 cups water
· 4 cups low sodium chicken broth
· 1 teaspoon minced garlic
· 1 teaspoon salt, or to taste, depending on saltiness of broth
· 1/4 teaspoon pepper
· 1 small onion chopped
· 1 carrot, chopped
· 2 stalks celery, chopped
· 6 ounces noodles

Preparation:
Place all ingredients except noodles in the Crock Pot. Cover and cook on low for 5 to 6 hours. Remove chicken from pot; dice chicken (since the chicken was so tender, I just took a spatula to each breast it crumbled right up) and return to broth. Cook the noodles separately and add them just before serving.

Crock Pot Chicken Potato Pie

Crock Pot Chicken Potato Pie

1 lb. uncooked chicken, cubed
1 (26 oz) cream of chicken soup
1/2 C white wine or milk
1 can corn, drained
1 16-oz bag of frozen peas and carrots
1 small onion, chopped
4 oz mushrooms, chopped
1 t dried basil
1 t dried thyme
1/2 tsp. sage
1/2 tsp. pepper
3 red potatoes, sliced thin

Put all of the ingredients except the potatoes into the slow cooker. Mix well.
Layer the potato slices on top of the chicken mixture.
Cook on low heat for 6 hours.

Simple Lasagna

Simple Lasagna

12 lasagna noodles
1 lb. ground beef
1/2 red bell pepper, diced
1 small onion, chopped
1 C. thinly sliced mushrooms (optional)
1 T. minced garlic
1 tsp. dried basil
1/2 tsp. oregano
pinch of salt, pepper and sugar
1 jar (meatless) spaghetti sauce
1 15oz. container Ricotta cheese
1 egg
1/2 C. grated Parmesan cheese
8 oz. shredded mozzarella cheese (more if you prefer)

Bring a large pot of salted water to a boil, cook the pasta according to pkg. directions. Meanwhile, brown the ground beef in a large skillet, when meat is browned drain the grease and add in the onions, peppers, garlic and mushrooms. Cook until veggies are tender, about 6-7 minutes. Add in the basil, oregano, salt, pepper and sugar. Stir well and add the spaghetti sauce and 1/4 C. of the Parmesan cheese. Remove from heat and set aside. In a bowl combine the ricotta cheese, egg and remaining Parmesan cheese. I like to add some of the mozzarella to this as well. Drain the pasta and rinse to cool. In a large baking dish, lightly sprayed with cooking spray, place 3 noodles on the bottom. Top each with a little of the ricotta mixture, then some of the meat and a little cheese. Do the same for 2 more layers ending with noodles on top (leave about 1/4 C. of the meat sauce to spread on top). Once you have the final layer done, spread the remaining sauce over the top and cover with cheese and a sprinkling of basil all over. Cover with foil and bake in a 350 degree oven for 30 minutes. Remove foil and continue to bake until top is golden and bubbly (about 15 more minutes). Let sit 10 minutes before slicing.

Old Fashioned Coconut Cream Pie

Old Fashioned Coconut Cream Pie

1 cup sweetened flaked coconut
3 cups half-and-half
2 eggs, beaten
3/4 cup white sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) pie shell, baked
1 cup frozen whipped topping, thawed (or your own homemade whipped topping)

Preheat oven to 350 degrees
Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie. Pour the filling into the pie shell and chill until firm, about 4 hours. Top with whipped topping and with the reserved coconut.

Sweet Garlic Chicken

Sweet Garlic Chicken

Ingredients
4 medium boneless, skinless chicken breasts (about 4 oz each)
1 tsp salt
2 tsp pepper
1 tbsp. dried basil
1 tbsp. olive oil
5 garlic cloves, minced
4 tbsp. brown sugar

Instructions
1.Preheat oven to 400
2.Line a rimmed baking sheet with foil and then spray with nonstick spray
3.Season chicken on both sides with salt, pepper and dried basil and place on prepared baking sheet
4.In a medium saucepan heat olive oil until shimmering
5.Add in minced garlic and let cook until soft & fragrant, about 2 minutes
6.Remove oil from heat and stir in brown sugar until smooth
7.Evenly spread brown sugar mixture over the top of each chicken breast
8.Bake for 30 - 40 minutes or until juices of chicken run clear
9.Serve & ENJOY!!

Peanut Butter Bars

Peanut Butter Bars

2 eggs
2 cup peanut butter
2 cup sugar
1 cup milk chocolate chips

Mix first 3 ingredients well. Press into a 9 x 13 pan. Top with chocolate chips.
Bake at 350 for 17-20 min. Do not over-bake.
Let cool and cut Enjoy

Stuffed Bacon Cheese Biscuits

Stuffed Bacon Cheese Biscuits

2 cans of crescent rolls (you can use biscuits too)
Cheese (Whatever type you like)
12oz or 16oz package of bacon, cooked
flour for dusting (optional)

Directions
Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Lightly flour your work surface if you don't want any crescent roll stickage.
Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
Using a pizza cutter or a knife (I prefer a pizza cutter personally) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn't leak out.
Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!

Stuffed Meatloaf Roll

Stuffed Meatloaf Roll

Ingredients
2 pounds lean ground beef
1 cup dry bread crumbs
2 eggs beaten
1 chopped onion
1 chopped bell pepper
1 cup chopped mushrooms
1 cup chopped black olives
3/4 teaspoon salt
1 teaspoon leaf oregano
1 15 oz can tomato sauce
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
2 cans crescent rolls

How to Cook
In large bowl, combine beef, crumbs, egg, onion, salt and oregano. Stir in 1/2 tomato sauce; set aside.
Cut 2 pieces of waxed paper 15 inches long. Spray both sheets of wax paper with cooking spray. Lay one sheet down on a counter top or tray.
Unroll crescent roll dough and don't separate. Lay end to end on top of wax paper and place second piece of wax paper on top.
Now take rolling pin and roll the dough out till it's half the thickness that it was originally Remove top sheet of wax paper.
Place meat mixture in center and spread out over dough to completely cover. Sprinkle meat with cheese,bell pepper mushrooms and olives top with remaining tomato sauce. Roll up meat, jelly-roll fashion, starting at narrow end; use the bottom sheet of wax paper to help. Place filled roll seam side down . Place in non-stick 9-1/4-in. x 5-1/2 in. x 2-3/4-in. bread pan or spray cooking spray inside another type of pan. Bake at 375 degrees F for 30 minutes. Drain off any fat that accumulates; return to oven for 30 minutes. Remove from over and let sit for 5 to 10 minutes and then slice as desired and serve.

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

2/3 c. Minute Rice
2 3/4 c. milk
1/3 c. sugar
1 tbsp. butter
1/2 tsp. salt
1/2 tsp. vanilla
1/4 tsp. nutmeg
Cinnamon
1/2 c. raisins

Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.

Hot Apple Dumplings

Hot Apple Dumplings

2 Granny Smith apples
1 cup water
1 cup sugar divided
1 stick butter
1/4 tsp. vanilla extract
8 canned biscuits (I use Pillsbury buttermilk)
4 teaspoons ground cinnamon

Preheat oven to 375 degrees. Peel, core and slice apples vertically into 8 slices each. Cover with cold water to keep them from getting brown while you prepare the rest of the recipe.

In a medium saucepan, mix the water, 3/4 cup of the sugar, butter and vanilla over heat and bring mixture to a boil.

Separate each biscuit in half. Wrap biscuit dough layer around a slice of apple, stretching it to slightly overlap and seal the bottom.
Place the wrapped slices sealed side down in a 9 X 13 baking pan. Pour the hot sugar mixture over the apple slices.

Mix the remaining 1/4 cup sugar with cinnamon and sprinkle over the tops of the wrapped apples. Bake for 35 minutes or until golden brown. Serve warm with vanilla ice cream! YUM!

Slow Cooker Chicken and Dumplings

Slow Cooker Chicken and Dumplings

Ingredients
2 Tablespoons Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 Onion, finely diced
2 cans of Cream of Chicken Soup
2 small packages Grands Jr biscuits (10 biscuits)
flour

Directions
1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover.

2. Secure lid and cook for 5 to 6 hours on High. About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. Replace lid and cook remaining 30 minutes.

Blackberry Dumplings

Blackberry Dumplings

1 qt Fresh or frozen (loose-pack) blackberries
1 c Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 ts Lemon extract
1 1/2 c All-purpose flour
2 ts Baking powder
1/4 ts Ground nutmeg
2/3 c Milk Cream or whipped cream, optional

In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon
extract. Bring to a boil; reduce heat and simmer for 5 minutes. Meanwhile, in a
mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed. (Dough will be very thick.) Drop by tablespoonfuls
into six mounds onto hot blackberry mixture cover tightly and simmer for 15
minutes or until a toothpick inserted in a dumpling comes out clean. Spoon in-to
serving dishes. Serve with cream or whipped cream if desired.

Potato Soup

Potato Soup

2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 lb. uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
3 cups water
4 chicken bouillon cubes (use 1 cup of the hot potato water to dissolve, then use the 3 cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

For garnish
Shredded cheese
fried bacon bits
chopped green onions

Directions:
In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot

Smothered Pork Chops

Smothered Pork Chops

Recipe Ingredients:

4 pork chops, 3/4 to 1 inch thick
1 vidalia or sweet onion, thinly sliced
2 teaspoons seasoned salt
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup self rising flour
1/2 cup vegetable oil
2 cups water

1 large heavy or cast iron skillet
1 measuring spoon

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients. This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan. I recommend you double the recipe because smothered pork chops are so delicious that you will definitely want to eat leftovers.

Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
Add two cups water to the onion gravy and stir. Bring to a boil over medium high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it's tender. Add additional season to taste
Side green beans n mashed potatoes