Tortellini in the crock pot

Ingredients: 1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans of italian style diced tomatoes
1 box or 4 cups or vegetable broth
1 block of cream cheese
put all ingredients in crockpot, chunking up the cream cheese. Cook on low for 5-6 hrs

Stuffed Italian Bread

 

STUFFED ITALIAN BREAD

1 Italian loaf, about 12 inches long
1 stick butter, melted
1/8 cup olive oil
3 tsp minced onion
2-3 cloves garlic, grated
1 tbsp dijon mustard
1 tbsp poppy seeds
3 tsp chopped parsley (add more if you wish)
12 oz grated cheese
(I used a mix of white cheddar and monterey jack.)

Preheat the oven to 350 F.

Mix the melted butter, olive oil, onion, garlic, dijon mustard, poppy seeds and parsley in a bowl.

Cut the bread into cubes with X slices without cutting all the way through the bottom crust.

Pour the butter-onion garlic mixture carefully into those X cracks using a small spoon and over the top of the bread. Fill those delicious cracks with the grated cheese.
(It seems like a lot of work and trouble but it's all worth it. Yes.)

Wrap the entire loaf with foil, sealing the sides properly and bake for 15-20 minutes. Remove from the oven and unwrap. Bake for another 10 minutes until the cheese is melted and gooey.

Crock pot Chicken & Dumplings

Ingredients:

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

Apple spice oatmeal in the crock pot

 
 Ingredients:
 2 apples, sliced
1/4 cup brown sugar
1 tsp cinnamon
Pinch of salt
2 cups oatmeal
2 cups milk
2 cups water

Directions:
Place apples,  brown sugar, cinnamon, & salt in the bottom of the crock pot.
Pour in oatmeal, milk & water.
Do NOT stir.
Cook overnight for 8 - 9 hours on low.

Beef & broccoli in the crockpot

 















Ingredients
1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
½ cup soy sauce
⅓ cup brown sugar or honey
1 tablespoon sesame oil
3 garlic cloves, minced
2 tablespoons cornstarch
2 tablespoons cooled sauce from the crock pot after being cooked
Fresh broccoli florets (as many as desired)
Hot cooked rice (brown rice, or riced cauliflower)

Directions
1. Place beef in a crock pot.
2. In a small bowl, combine consomme, soy sauce, brown sugar/honey, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).
4. Add broccoli to the crock pot. Stir to combine.
5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).
6. Serve over hot cooked rice.

Chocolate chip cookie dough bites

Chocolate Chip Cookie Dough Bites ~ No Egg ~ Easy ~
1/2 cup butter
1/4 cup sugar
1/2 cup brown sugar
3 tablespoons of half and half
1 teaspoon vanilla
1 1/3 cup flour
2/3 cup mini chocolate chips

For the coating:
2 cups of chocolate chips (melted)
1 tablespoon shortening

Wiggly squirmy worms

Ingredients::
•2 packs (3 oz) Raspberry jello
•1 pkg unflavored gelatin (for extra firmness)
•3/4 cup whipping cream
•3 cups boiling water
•15 drops green food coloring
•100 flexible straws (or enough to fill your container)
•Tall container (1 quart or 1 liter carton of milk)

Directions::
1.Combine gelatin in bowl and add boiling water.
2.Let it cool to lukewarm and then add the whipping cream and 15 drops green food coloring.
3.Gather your straws (don’t forget to flex them out) and put them in the container. It’s important that the straws have a tight fit so the jello stays in the straws. For this reason, a 1 liter carton may be better; you will probably get longer worms since there is a tighter fit. If you have a bigger container, a rubber band around the straws is helpful. Or you could just add more straws to fill the container.

Life without coffee... is not worth living... so they say...

Chicken & Broccoli Casserole

Chicken Broccoli Casserole

Ingredients
3 cups cooked shredded chicken
2 cups cooked and chopped broccoli
2 cans cream chicken soup(low sodium, health smart)
1/2 cup sour cream(Fat Free)
Pepper
2 1/2 cups shredded cheddar cheese(fat free, made with 2%)
1 1/2 cups bread crumbs
1/2 stick butter, melted

Combine chicken, broccoli, cream soup, sour cream and pepper (to taste) in a bowl. Add in 1 cup cheddar cheese. Pour into a 2 qt baking dish. Top with remaining cheese. In a bowl combine butter and and bread crumbs. Sprinkle over casserole. Bake at 375 for 30-35 minutes, until bubbly and cheese is melted.

Homemade Frappiccino

 
Pint size (16oz) mason jar with clean lid and ring- or any 16oz container with a tight lid
3/4 cup strong brewed coffee - any brewed coffee is fine
1 Tbsp chocolate sauce
2 Tbsp of your favorite coffee creamer, I used vanilla carmel. Don't have any? Find out how to make it here!
3/4 cup milk
whipped topping optional- but yummy!
and 3-4 ice cubes

Place your coffee in the jar and add in chocolate sauce, creamer and milk.   Next toss in your ice cubes. I add in more of my coffee cubes.  This way when they start to melt there is no watered down coffee flavor in my frappiccino!   Place the lid and ring on the jar.  And shake like crazy!  I considered it my workout for the day. Who needs shake weights right?!  Take off the lid, top it with some whipped topping and a little more chocolate sauce. 

Pumpkin Spice Latte

This recipe makes 2 large mugs.

Pumpkin Spice Latte

2 cups milk

1.5 cups coffee

3-4 heaping teaspoons of pumpkin puree (not pie filling)

1 tsp pumpkin pie spice

3/4 tsp cinnamon

pinch of both ginger and nutmeg - these are both optional

1 tsp vanilla

1-2 TBSP sugar

 

First place 2 cups milk and pumpkin puree in a microwave safe bowl. Heat on high for two minutes. Next carefully (because this is hot remember!) dump the milk and pumpkin into a blender.  Add in coffee, vanilla, and spices.  Place the lid on the blender and mix. I used the puree and liquefy buttons on my blender.  You don't have to mix it long, a minute or two and you're good!  See all the frothy goodness!  Yes this is why you use the blender, for the foam!  The other reason is it helps mix up the spices easier, and you won't feel like you're drinking grit in your coffee.  Place your pumpkin latte in your favorite mug.  And don't forget to add some cool whip.  Every good barista knows the cool whip makes the coffee!  Add a little sprinkle of pumpkin pie spice. 

 

And don't forget a few twists from the new fun grinder too!  

 

 

http://baconinmypocket.blogspot.com/search/label/coffee 

Godiva Black Forest Mocha

• Per Serving:
• 4 ounces freshly brewed Godiva Chocolate Truffle Coffee
• 4 ounces hot milk
• 2 teaspoons maraschino cherry juice
• 1 tablespoon chocolate syrup
• Sugar or sweetener to taste (optional)
• Whipped Cream (optional)
• Shredded Coconut (optional)
• Maraschino Cherry (optional)

1. Brew Godiva Chocolate Truffle Coffee.
2. While coffee is brewing, heat milk on stovetop or in microwave. Do not overheat. If desired, use a whisk to foam the milk.
3. Pour brewed coffee into serving cups. Add cherry juice, chocolate syrup and sweetener.
4. Add milk and foam.
5. Finish drink with whipped cream, coconut and a maraschino cherry (optional).

http://www.godivacoffee.com/recipe_blackforest.asp

Black Forest Coffee [Recipe 1]

Ingredients for Black Forest Coffee:
* 6 oz Fresh brewed coffee
* 2 tb Chocolate syrup
* 1 tb Maraschino cherry juice
* Whipped cream
* Shaved chocolate/chips
* Maraschino cherries

How To Make Black Forest Coffee:
1. Combine coffee, chocolate syrup, and cherry juice in a cup; mix well.
2. Top with whipped cream, chocolate shavings and a cherry

http://coffee-drinks-recipe.blogspot.com/2012/09/black-forest-coffee-recipe.html

Best Homemade Pumpkin Spice Latte Recipe

Pumpkin spice mix can be bought at the store, however, you most likely have all you need to make it at home. For 2 tablespoons of pumpkin spice mix, combine 1 tablespoon + 1 teaspoon ground cinnamon, 2 teaspoons ground ginger and 1/2 teaspoon of ground nutmeg.

Created By: Joanne and Adam Gallagher

Yield: 2

Ingredients

• 2 cups milk
• 2 tablespoons canned pumpkin puree
• 1-3 tablespoons sugar
• 1 tablespoon vanilla extract
• 1/2 teaspoon pumpkin spice mix (see headnotes)
• 1/2 cup strong hot coffee
• whipped cream

Method

1. Add milk, canned pumpkin and sugar to a medium saucepan and cook over medium heat until hot, but do not boil.
2. Remove from heat and add vanilla extract, pumpkin spice mix and coffee.
3. Pour into two large mugs then garnish, if desired, with whipped cream and an extra pinch of pumpkin spice mix.

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

 

http://www.inspiredtaste.net/8419/pumpkin-spice-latte-at-home-recipe/

Peppermint Mocha Recipe

Peppermint Mocha Recipe

Ingredients:
1 teaspoon cocoa
2 tablespoons peppermint syrup
6 oz freshly brewed coffee
3 oz hot milk
whipped cream
sugar (optional)
Preparation:
In a large mug put 1 tsp cocoa, add a little hot water and mix together until a creamy paste forms. Add coffee, peppermint syrup, hot milk and stir. Now Just garnish with whipped cream.
How to make mocha with an espresso machine?! In the recipe, replace 6 oz coffee with one double espresso shot (2 oz) and use 6 oz milk instead of 3 oz.

http://coffeestylish.com/peppermint-mocha-recipe/

David's Homemade Ice cream

 
Vanilla Ice Cream
(Makes about 1 quart)

Two teaspoons of vanilla extract can be substituted for the vanilla bean; stir the extract into the cold custard in step 3. An instant-read thermometer is critical for the best results. Using a prechilled metal baking pan and working quickly in step 4 will help prevent melting and refreezing of the ice cream and will speed up the hardening process. If using a canister-style ice cream machine, be sure to freeze the empty canister at least 24 hours and preferably 48 hours before churning. For self-refrigerating ice cream machines, prechill the canister by running the machine for 5 to 10 minutes before pouring in the custard.

Ingredients:

•    1 vanilla bean
•    1-3/4 cups heavy cream
•    1-1/4 cups whole milk
•    1/2 cup plus 2 tablespoons sugar
•    1/3 cup light corn syrup
•    1/4 teaspoon salt
•    6 large egg yolks

Directions:

1.    Place an 8” or 9” square metal baking pan in freezer. Cut vanilla bean in half lengthwise. Using tip of paring knife, scrape out vanilla seeds. Combine vanilla bean and seeds, cream, milk, 6 tablespoons sugar, corn syrup, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until mixture is steaming steadily and registers 175 degrees, 5 to 10 minutes. Remove saucepan from heat.

2.    While cream mixture heats, whisk egg yolks and remaining 1/4 cup sugar in bowl until smooth, about 30 seconds. Slowly whisk 1 cup heated cream mixture into egg yolk mixture. Return mixture to saucepan and cook over medium-low heat, stirring constantly, until mixture thickens and registers 180 degrees, 7 to 14 minutes. Immediately pour custard into large bowl and let cool until no longer steaming, 10 to 20 minutes. Transfer 1 cup custard to small bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and let cool completely, at least 4 hours or up to 24 hours. (Small bowl of custard will freeze solid.)

3.    Remove custards from refrigerator and freezer. Scrape frozen custard from small bowl into large bowl of custard. Stir occasionally until frozen custard has fully dissolved. Strain custard through fine-mesh strainer and transfer to ice cream machine. Churn until mixture resembles thick soft-serve ice cream and registers about 21 degrees, 15 to 25 minutes. Transfer ice cream to frozen baking pan and press plastic wrap on surface. Return to freezer until firm around edges, about 1 hour.

4.    Transfer ice cream to airtight container, press firmly to remove any air pockets, and freeze until firm, at least 2 hours. (Ice cream can be frozen for up to 5 days.)


http://community.qvc.com/blogs/kitchen-and-food-talk/topic/391022/which-classic-ice-cream-flavor-vanilla-chocolate-or-strawberry-is-the-best.aspx?cm_ven=PIN&cm_cat=DV&cm_pla=FROZEN_DELIGHTS&cm_ite=DAVIDS_FROZEN_COFFEE

David's Frozen Coffee

David's Frozen Coffee

This recipe is prepared with the Guy Fieri 10-piece Hard Anodized Nonstick Cookware Set (K38455).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes.

Ingredients:

•    1/4 lb ground coffee
•    2 qt filtered water
•    1 (14-oz) can sweetened condensed milk
•    1 cup heavy cream
•    1 cup whole milk
•    3 Tbsp unsweetened cocoa powder
•    Whipped cream (optional garnish)
•    Chocolate sauce (optional garnish)
 
Directions:

•    To brew the coffee, add the water and coffee to a 4-qt glass or non-porous ceramic bowl. Cover and refrigerate overnight.

•    Strain the coffee by ladling it through a cheesecloth-lined fine mesh strainer. Freeze half of the coffee in ice cube trays. Refrigerate the rest of the coffee.

•    To make chocolate coffee creamer, add the condensed milk, heavy cream, milk, and cocoa powder into a medium saucepan. Whisk the ingredients together over medium heat until it begins to steam, stirring occasionally. Cool and store in refrigerator.

•    To finish the drink, combine six frozen coffee cubes, 1/2 cup coffee, and 1/2 cup chocolate creamer into a blender. Blend for about 30 second or until smooth. Pour the mixture into a glass, top with whipped cream, and a drizzle of chocolate sauce. Serve with a straw.
http://community.qvc.com/blogs/kitchen-and-food-talk/topic/391022/which-classic-ice-cream-flavor-vanilla-chocolate-or-strawberry-is-the-best.aspx?cm_ven=PIN&cm_cat=DV&cm_pla=FROZEN_DELIGHTS&cm_ite=DAVIDS_FROZEN_COFFEE

Super easy pumpkin cookies

Two ingredient pumpkin cookies

1 can pumpkin
1 box spice cake mix

Bake at 350 for 10-13 minutes. Too easy not to try!

Homemade Wendy’s Frosty!

Homemade Wendy’s Frosty!

1 can sweetened condensed milk
1 8 oz. tub Cool Whip
1/2 gallon chocolate milk

Directions: Mix all the ingredients FIRST, then pour it into the ice cream maker. Mix for 20 to 30 minutes until it reaches frozen perfection, pour in a big glass, insert straw and drink!

LOW-CALORIE VERSION:

Ingredients
• 1 cup fat-free milk
• 2 tablespoons low calorie (sugar-free) chocolate instant pudding
• 2 tablespoons Cool Whip Free
• 1 teaspoon vanilla
• 8 ice cubes

Directions: Place all ingredients in blender and blend until smooth.

EASY CROCKPOT POTATO SOUP RECIPE

Ingredients:
1 (30 oz.) bag frozen hash-brown potatoes
2 (14 oz.) cans chicken broth
1 (10.75 oz.) can cream of chicken soup
1/2c chopped onion
1/3 tsp. ground black pepper
1 (8oz) package cream cheese (softened)
Garnish: minced green onion

Directions:

1. In a slow cooker, combine potatoes, broth, soup, onion, and pepper.

2. Cover, and cook on low for 5 hours.

3. Stir in cream cheese, cook 30 minutes, stirring occasionally, until combined.

4. Garnish with green onion.

Perfect Lassanga

Ingredients

1 lb ground beef
1 lb pork sausage
3 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
3 tablespoons capers ( they add so much flavor) (optional)
2 garlic cloves, crushed
2 teaspoons sugar
1 teaspoon italian seasoning
1 teaspoon salt
1 teaspoon pepper
3 eggs
3 tablespoons dried parsley
24 ounces small curd cottage cheese
1 (8 ounce) cartons ricotta cheese
1/2 cup parmesan cheese, shredded
1 lb no-boil lasagna noodles
6 slices provolone cheese
4 -6 cups mozzarella cheese, shredded ( how much you use is your preference)
1 bunch green onion, chopped ( white and light green sections only)
1 (4 1/4 ounce) cans black olives, sliced, drained

Directions

• Preheat oven to 375 degrees.
• In a large skillet, brown beef and sausage together over medium heat until crumbly and no longer pink. Drain well.
• To meat, add tomato sauce, tomato paste, garlic, sugar, Italian seasoning, capers, salt and pepper. Bring to a boil; reduce heat; simmer uncovered for one hour, stirring occasionally.
• In a large bowl, lightly beat eggs. Add parsley. Fold in cottage cheese, ricotta cheese and Parmesan cheese. Refrigerate until sauce is done.
• Spray the bottom of a 9"x13" pan with non-stick spray. Spread about 1 cup of the sauce in the bottom of the pan.
• Place 1/3 of the noodles on top of the meat sauce, overlapping as needed to cover all the sauce.
• On top of the noodles, layer the provolone cheese slices, 1/2 of the cottage cheese mixture and about 1 cup of mozzarella cheese.
• Place another 1/3 of the noodles on top.
• Layer approximately 2 cups meat sauce, the remaining cottage cheese mixture and 1-2 cups mozzarella cheese.
• Top with remaining noodles, meat sauce and mozzarella.
• If desired, garnish with black olives and green onions scattered on top.
• Cover and bake for 50 minutes.
• Uncover, bake 10-20 minutes longer, just until the cheese reaches a golden doneness.
• Let stand for 15 minutes before serving.
• Leftovers freeze well.

Re-posted via "theitaliankitchen.org"

Oreo Stuffed Chocolate chip cookies



Ingredients:

Chocolate chip cookie dough (original recipe calls for Pillsberry)
Oreos
Chocolate chips, melted for the drizzle


Preheat oven to 350. Line a muffin pan with liners and fill about 1/3 full, or until the bottom is covered. Lay an oreo on top, add more cookie dough to the liner is filled about 3/4 full. They will rise a bit in the oven. Bake for approximately 18 - 23-minutes, or until puffy and golden. Let cool and remove from the tins. Melt the chocolate chips and drizzle over the tops of the cookies, if desired. 

**  Re-posted via facebook.

Apple Cheesecake Bundles

Apple Cheesecake Bundles

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 8

Ingredients

• 8oz cream cheese, softened
• 1/3 cup powdered sugar
• 1 egg
• 2 apples, peeled and sliced very thin (or use Crunchpak )
• 2 Tbsp pecans, chopped
• 1/4 cup cinnamon/sugar mixture
• 2 pkg refrigerated Pillsbury crescent rolls
• maple syrup for drizzling
• 
  

Instructions

1. Unroll crescent rolls and separate into 4 squares (rectangles?) per package by keeping two triangles together. Press the seams.
2. In mixing bowl, mix cream cheese with sugar and egg. Lay sliced apples in center of each square. Top with cheese mixture. Sprinkle with pecans and cinnamon sugar.
3. Pinch up the sides and press seams as much as possible. Sprinkle with more cinnamon/sugar. Bake in a 350 degree oven for 20-25 minutes. Remove from oven and allow to cool about 10 minutes. Drizzle with maple syrup and enjoy.
4. **If freezing these, allow to cool completely (do not add syrup). Lay in single layers in a freezer safe ziploc, seal and freeze.

**  Recipe reposted via Shugary Sweets.com
http://www.shugarysweets.com/2012/05/apple-cheesecake-bundles

Rotisserie Chicken in the Crockpot Prep Time: 10 minutes

Rotisserie Chicken in the Crockpot

Prep Time: 10 minutes
Cook Time: 4 - 6 hours

Yield: unknown

Karen shares this ingenious idea for making your own rotisserie style chicken with your crock pot. Simple and so very welcome during these too hot to cook days of Summer!

1. Wad up balls of aluminum foil and cover the bottom of the crock pot.

2. Wash and season your chicken. I used BBQ seasoning.

3. Bake on low until the chicken is done. I sort of lost track of how long mine baked, but if you can simply pull a leg off easily, it's done usually.

*FOUND at Momspantrykitchen. Mom's note: I would suggest about 4 hours on high, or 6 on low for a 3-5 lb chicken.

Amazing Broccoli Salad

1 head broccoli, chopped
1 head cauliflower, chopped
1 cup mayonnaise
1 cup sour cream
1/2 cup sugar- can use substitute as well
1/2 teaspoon salt
1/2 pound bacon, fried and crumbled
1 cup shredded Cheddar cheese

Combine the chopped broccoli and cauliflower in a large bowl. In a separate bowl, combine the mayonnaise, sour cream, sugar, and salt to make a creamy dressing. Add the dressing to the broccoli–cauliflower mix, stirring to evenly coat the vegetables. Stir in the bacon and the cheese, reserving a small amount to sprinkle on top of the salad just before serving.

Lemon Bliss Lemon Brownies

Ingredients:
1/2 cup unsalted butter, softened
3/4 cup flour
2 eggs, large
2 tbsps lemon zest
2 tbsps lemon juice
3/4 cup granulated sugar
1/4 teaspoon sea salt
For the tart lemon glaze:
4 tbsps lemon juice
8 tsps lemon zest
1 rounded cup powdered sugar

Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
11. Spread 1/2 the glaze over the bars, and let it set (not harden like most).
12. Cut into bars and serve.

**  Re-posted via facebook. 

Loaded Cauliflower Casserole

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterrey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Preheat oven to 350 degrees.
Steam cauliflower florets until tender.
While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterrey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.
Set aside.
Drain any liquid from steamed cauliflower and add to cheese mixture.
Stir cauliflower and cheese mixture together.
Taste for seasoning, and add as necessary.
If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterrey Jack cheese.
Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.

**  Re-posted via Facebook.

Red Lobster Shrimp Scampi

Famous Red Lobster Shrimp Scampi
1 lb medium shrimp, peeled and deveined
1 tablespoon pure olive oil
2 tablespoons garlic, finely chopped
1 1/2 cups white wine, I use chardonnay
1/2 fresh lemon, Juice only
1 teaspoon italian seasoning
1/2 cup softened butter
1 tablespoon parsley
1/2 cup grated parmesan cheese
Directions:

1  Heat cast iron skillet and add olive oil.
2 Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
3  Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
4  Add white wine, and lemon juice.
5  Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
6  Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
7  Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
8  Sprinkle with grated Parmesan Cheese
** Re-posted via facebook.  Original recipe posted to "www.food.com"
Read more at: http://www.food.com/recipe/famous-red-lobster-shrimp-scampi-393523?oc=linkback

GARLIC & LEMON CHICKEN W/GREEN BEANS & RED POTATOES!

INGREDIENTS
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS
Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

**  Gluten free, Low Carb & Diabetic Friendly

Hillbilly Caviar

 
2 cans Mexicorn
1 can Rotel (reg or hot)
2 cups shredded cheddar
6 green onions (sliced)
1 cup each mayo
1 cup sour cream

Mix together and use as a killer dip

Cheesie Baked Tomatoes

What you need:
4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste

How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.

Pillsbury Crescent Rolls, Cream Cheese, Cinnamon, Sugar Sopapilla Cheese
Recipe from My Yellow Umbrella

Ingredients:
-2 cans pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)
Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.

Read more http://www.pincookie.com/pillsbury-crescent-rolls-cream-cheese-cinnamon-sugar/

KFC Fried Chicken

1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil

For the coating

2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt

Directions:

1
Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2
Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

7-up Biscuits

7-up Biscuits

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

Mix bisquick, sour cream and 7 up. Dough will be very soft - don't worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees,

Funnel Cakes

Funnel Cakes

1 egg, beaten
2/3 cup milk
1 tsp baking powder
1 ¼ cup all purpose flour or coconut flour to make gluten free
2 Tbsp sugar
¼ tsp salt
Oil for frying, enough to cover the bottom of the skillet
Powdered sugar, fruit pie filling or cinnamon sugar for topping

Mix egg and milk. Sift dry ingredients and gradually add to milk mixture, beat until smooth.

Preheat oil in fry pan to 375 degrees F.

Pour batter into hot oil with a funnel with a ½ “ or ¾” hole. Let batter drizzle into hot oil. Spiraling to create a circle.

Cook about 1 minute, flip over, cooking both sides. Remove and drain on paper towels.

Sprinkle with powdered sugar and top with fruit preserves while still warm.


** Reposted from Granny's Favorites Cookbooks
https://www.facebook.com/grannys.favoritescookbooks?directed_target_id=0

Skinny Pumpkin Cream Cheese Bars

Skinny Pumpkin Cream Cheese Bars

• 1 box angel food cake mix- the 1 step kind
• 1 15oz can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 8oz pkg. reduced fat cream cheese
• -few tablespoons of water, to be mixed with cream cheese

I let the cream cheese soften on the counter for a while then I added it to my stand mixer & beat it with a couple of tablespoons of water until smooth. I just wanted it to thin out a little bit.

In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed.

In a 9x13 pyrex dish- sprayed with PAM- add HALF of the cake –pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake making figure “8’s” - to blend it a bit.

Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

** Reposted from Facebook:Pampered Chef,  Shannon Ross  
 https://www.facebook.com/pages/The-Pampered-Chef-Shannon-Ross/135221056574127?ref=stream

MARYLAND CRAB CAKES:

MARYLAND CRAB CAKES:

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.


** Disclaimer:  This was copy pasted from facebook due to an inability to save it properly