¼ tsp Black Pepper
¼ tsp Cayenne Pepper
1 tsp Garlic Powder
1 tsp Paprika
1 tsp Cumin
2 tsp Onion Powder
1 T Oregano
1 T Chili Powder

Instructions
Preheat oven to 350°.
Place peppers on a cookie sheet, open side down. Rub with olive oil and season with salt and pepper. Place in oven until meat is done.
Brown the ground beef until cooked through. Add the seasonings and ½ C of water. Cook until water is boiled out. Remove from heat.
Add 1 C shredded cheese and ¼ C sour cream, mix thoroughly.
Remove peppers from oven and flip over. Fill the peppers with the ground beef and cheese.
Bake 20-30 minutes until peppers are heated through and cheese is melted.

Bonus add-on: sprinkle peppers with crush tortilla chips and diced tomatoes before serving.

Ingredients
½ tsp paprika
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ tsp dried thyme
⅛ tsp onion powder
⅛ tsp ground white pepper
⅛ tsp salt
2 skinless, boneless chicken breast halves
cooking spray

Instructions
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.

Heat a cast iron skillet over high heat until it is smoking hot, about 3 to 5 minutes.

While the skillet is heating, mix paprika, cayenne, cumin, thyme, onion powder, white pepper, and salt together in a small bowl. Spray chicken breasts on both sides with cooking spray, then coat evenly with spice mixture.

Place chicken in the hot pan and cook for 1 minute. Turn, and cook 1 minute on other side. Transfer chicken to the prepared baking sheet.

Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2 C Flour
2 T Sugar
¼ tsp Salt
1-½ C Milk (room temperature)
1 C Water (room temperature)
4 Lg Eggs
1 T Vanilla

Instructions
Melt 6 T of butter
Combine the dry ingredients (2 C flour, 2 T sugar, ¼ tsp salt)
Add the 4 eggs, 1-½ C milk, 1 C water, 6 T of melted butter, and 1 T vanilla
Beat all the ingredients with a mixer until smooth (will be very runny)

Tips
Be sure to scrape the sides of the bowl while mixing
Use a ⅓ cup as the ladle for the perfect size
Set the crepe skillet to 4
Makes 14-16 crepes

Rice doubles in size while cooking, so if you start with 2 cups of uncooked rice, you’ll have 4 cups of fluffy, cooked rice to serve.

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 ½ hour of baking

In a small saucepan scald the milk and remove to large bowl. Stir in the honey, margarine and salt to milk until margarine has melted. Set aside to cool until lukewarm.


In small cup or bowl, combine the yeast, warm water and sugar; stir until sugar is dissolved and set aside until milk mixture is cooled. The mixture will form bubbles.


Add 1 ½ cups of the flour to lukewarm milk mixture and stir well. Beat in the egg and yeast mixture until thoroughly combined. Add remaining 2 ½ cups flour, a little at a time, until a sticky dough is formed. Turn out on a floured surface and knead about two minutes.


The dough still will be sticky, but don't add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk, about 1 hour or more.


Punch down dough and remove to working surface; divide into 16 equal pieces. Roll out each piece to a rough circle about eight to 10 inches in diameter. Don't worry if the circles aren't perfect but they must be no thicker than one-eighth inch.


Heat a large dry skillet over medium-high heat; do not use any oil or grease. Cook each circle 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Do not overcook. Bread should be flexible.

½ C sugar
½ tsp almond extract
2 cans (8 oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
2 T chopped almonds
Reserved 5 maraschino cherries, halved

Grease cookie sheet. Chop 1 cup cherries. In small mixing bowl, combine chopped cherries, cream cheese, nuts, sugar and almond extract; mix well and set aside. Separate each can crescent dough into 2 large rectangles. Overlap long sides of 4 rectangles; firmly press edges and perforations to seal (this prevents separation during baking). Roll or pat out to form a rectangle about 15x13 inches. Spread cherry-cheese mixture over dough. Starting at longer side, roll up rectangle, pressing edges to seal. On prepared cookie sheet, place seam-side down. Form into a ring, firmly pressing ends together. With scissors or sharp knife, cut almost through ring at 1-inch intervals. Turn each section slightly on its side. Bake at 375° for 30 to 35 minutes until golden brown. While warm, drizzle with Glaze. Garnish with almonds and reserved cherry halves. Serve warm.


Glaze
1 C powdered sugar
4 tsp milk
¼ tsp almond extract

In small bowl, combine all ingredients; mix well.

Tips:
If necessary, cover with foil during last 5 minutes of baking to prevent excessive browning.

Reheat, loosely wrapped in foil, at 375° for 15 to 20 minutes until warm.

To make ahead, prepare, cover and refrigerate up to 2 hours before baking. Bake as directed.

In a large pot of salted water, cook pasta according to package directions.

Meanwhile, melt butter over medium-low heat in a large skillet. Add cream and stir until mixture begins bubble and thicken, 2 to 3 minutes. Add cheese and garlic, and reduce heat to low. Cook, stirring, until thickened, 5 to 7 minutes. Season with salt and pepper.
Remove from heat, add pasta and stir until coated (If necessary, add cooking water, 1 tablespoon at a time, to thin the sauce and help it coat.) Serve immediately garnished with parsley or thyme.

Mix dressing, lime juice, and honey together. Pour over chicken tenders, making sure all tenders are covered; marinate for 1 hour.

Mix the flour, baking powder, salt, milk, and oil, blending well.
Turn out the dough onto a floured surface.
Knead the dough four or five times.
Divide the dough in half.
Roll out one half of the dough to ⅛-inch thickness.
Cut the dough into 1 x 1-½-inch pieces.
In a large pot, combine the water and bouillon cubes/soup base.
Boil until the bouillon cubes/soup base dissolve.
Cook half of the dumplings until just about done. Dumplings are done when they float up towards the top of the pot.
Use a strainer to remove them to a bowl and set aside.
Finish the other half of the dumplings in the same way.
Reserve the cooking liquid.

Sauce
3 T butter
1 tsp salt
1 tsp ground pepper
¼ C flour
½ tsp sugar
1 C buttermilk (or whole milk)
2 cubes chicken bouillon
¾ C cooking liquid from dumplings



Hint: Always use more pepper than you think you'll need!

16 oz cream cheese, softened to room temperature
½ C unsalted butter, softened to room temperature
4 C confectioners’ sugar
1 ½ tsp pure vanilla extract
pinch of salt, to taste

3 T fresh rosemary
1 T dried oregano
2 T fresh thyme
2 T fresh sage
2 T olive oil
1 T pepper
1 T kosher salt

Put herbs in processor until blended; add oil, salt, and pepper. Spread over roast.

Cook for 15 minutes at 450°. Reduce temp to 325° and cook until meat is 120°. Cover and let stand for 15 minutes.

CINNAMON SWIRL
3 T Butter

5 oz Brown Sugar
¾ tsp Cinnamon
1 T Cream

INSTRUCTIONS
Melt the butter in a small pot. Add the brown sugar and cinnamon into the pot and cook until the sugar melts.
Add the cream into the pot and whisk to incorporate.

Preheat the oven to 350 degrees F. Cook the rice in the water according to package directions. For best results, spread the cooked rice in a shallow metal pan and stick it in the freezer to cool quickly. Do not let it freeze, though. If you don’t have time to chill the rice, just spread it out so it cools completely.

While the rice is cooking and cooling, spread the sesame seeds in a shallow baking pan. Bake until golden brown, 10 to 15 minutes, shaking pan occasionally for even color. Remove from the oven.

Melt the butter in a large skillet. Add the onions, carrots, and scallions. Cook, stirring from time to time, until the onions are translucent. Remove from the heat and set aside. Heat another large skillet or a wok if you have one. Add a splash of oil and swirl it around. Pour the eggs into the hot skillet. Cook as you would scrambled eggs. When the eggs are barely done, add the vegetables, rice, 3 tablespoons of the garlic butter (you can add more if desired) and sesame seeds and sprinkle with the soy sauce. Stir-fry until everything is mixed and hot. Season with salt and pepper to taste.

Heat 2 teaspoons of vegetable oil in a saucepan over medium heat, and cook and stir the garlic and ginger until they release their fragrance, about 30 seconds. Pour in the soy sauce, water, and brown sugar. Raise the heat to medium-high, and stir 4 minutes, until the sugar has dissolved and the sauce boils and slightly thickens. Remove sauce from the heat, and set aside.


Place the sliced beef into a bowl, and stir the cornstarch into the beef, coating it thoroughly. Allow the beef and cornstarch to sit until most of the juices from the meat have been absorbed by the cornstarch, about 10 minutes.


Heat the vegetable oil in a deep-sided skillet or wok to 375 degrees F (190 degrees C).


Shake excess cornstarch from the beef slices, and drop them into the hot oil, a few at a time. Stir briefly, and fry until the edges become crisp and start to brown, about 2 minutes. Remove the beef from the oil with a large slotted spoon, and allow to drain on paper towels to remove excess oil.


Pour the oil out of the skillet or wok, and return the pan to medium heat. Return the beef slices to the pan, stir briefly, and pour in the reserved sauce. Stir once or twice to combine, and add the green onions. Bring the mixture to a boil, and cook until the onions have softened and turned bright green, about 2 minutes.

â…” C seedless raisins

6 Lg eggs

1 C brown sugar

½ C granulated sugar

1 T Grand Marnier

1 ½ tsp vanilla extract

2 tsp orange zest

3 C milk

½ C buttermilk

½ C butter, melted

1 C packed light brown sugar
½ C butter
2 T heavy whipping cream
3 T bourbon or whiskey
13 strips medium thick cut bacon cut in half
25 pitted Medjool dates
2 tsp canola oil

Preheat the oven to 325°.

Add the brown sugar, butter and whipped cream to a medium size sauce pot and cook over low to medium heat for 3-4 minutes or until cooked and smooth. See notes on texture below. Set aside.

Wrap each date in a ½ slice piece of bacon and set aside.

Heat the oil in a large frying pan over medium heat and place each bacon wrapped date bacon seam side down and cook for 3-4 minutes per side or until the bacon is browned and crispy. See note on cooking it batches.

Drain the rendered bacon fat and add the crisp bacon wrapped dates back into the pan and pour the caramel over top.

Bake in the oven at 325° for 15-17 minutes. Serve hot.


Notes
MAKE AHEAD: You can make the bacon wrapped dates 2 days ahead of time. The day you plan on serving them, add them to a pot, cover with a lid and cook over low heat until hot.

HOW TO REHEAT: add them to a pot, cover with a lid and cook over low heat until hot. You can also heat in the microwave until hot or place them on a sheet tray lined with parchment paper and bake them at 325° for 10-12 minutes or until hot.

HOW TO STORE: Keep covered in the refrigerator for up to 5 days.

HOW TO FREEZE: These do not freeze that well, but you can place them in the freezer covered for up to 2 months. Thaw for 1 full day before reheating.

Stay away from any flavored bacon to wrap the dates in.
Cook the bacon wrapped dates in batches if there isn’t enough room in the pan.
When you cook them with the end of the bacon seam side down into the pan it cooks the bacon together sealing it together so no need for a toothpick.
Don’t worry if the sides of the bacon don’t get cooked while crisping it in the pan as it will finish cooking in the oven.

Cream sugar and butter

Mix in egg and flavorings

Stir in flour

Refrigerate 2-3 hours

Preheat oven to 375°

Divide dough in half, roll out on lightly floured pastry cloth to 3/16th inch thick

Place on lightly greased cookie sheet

Bake 7-8 minutes or until delicately golden

Makes approximately 5 dozen, 2in cookies

Butter Frosting

6 T butter

4-½ C powdered sugar

¼ C milk

1-½ tsp vanilla

Beat butter until fluffy

Gradually add ½ sugar, beat well

Beat in milk and vanilla

Beat in remaining sugar, add milk as needed

3 lg eggs

¾ C milk, warmed

4 oz deli honey baked ham, diced (½ pkg)

4 oz deli roasted turkey, diced (½ pkg)

½ C swiss cheese, grated, divided

¼ tsp salt

¼ tsp mustard powder

Preheat oven to 375º F and lightly grease a square baking dish with non-stick spray.

In a large bowl, whisk together eggs and milk until combined. Season with mustard powder and salt, then gently fold in cubed french toast.

Layer ½ french toast mixture in greased baking dish.

Top with ½ diced turkey and ham. Sprinkle ½ cup Swiss cheese over the meats.

Top with remaining bread mixture, turkey and ham, then sprinkle remaining cheese on top.

Place baking dish in oven and bake for 35-40 minutes, or until cheese is melted and bread is golden brown.

½ C fresh parmesan

½ C mascarpone
½ C havarti
8 oz spinach, coarsely chopped

1 tsp minced fresh rosemary
4 oz prosciutto

2 tsp butter
2 C heavy whipping cream
2 chicken breasts

Butter 9x13 baking dish.

Cook pasta for 5 minutes in boiling water. Drain, mix in large bowl with cheeses, spinach, and rosemary. Transfer to baking dish. Dot with butter and prosciutto. Pour cream over. Bake for 15-20 minutes at 425° until bubbly.

Meanwhile, brush chicken with oil and grill for 4 minutes on each side. Let stand for 5 minutes. Slice diagonally and fan out over pasta.

Sprinkle with fresh parmesan and serve.

Mix the bread crumbs in a large bowl with the 3 eggs, 2 tablespoons ketchup, 1 tablespoon salt, and 1 teaspoon of black pepper. Add the hamburger and stir until mostly combined. Add the onion-water mixture (it’s okay if it’s slightly warm still—you just don’t want it hot). Don’t overmix, which can make the meatloaf tough.

½ C lime juice

½ C chopped cilantro

¼ C Dijon mustard

2 T minced canned Chipotle peppers in adobo sauce

2 T sauce from peppers

6 cloves garlic, minced

1 tsp ground cumin

1 tsp salt

½ tsp ground allspice

½ tsp black pepper

Combine all ingredients in a small bowl. Mix to combine. Pour over steaks, cover and refrigerate at least two hours, or overnight if possible.

At cooking time, remove steaks to a platter, pour marinade into a small saucepan. Bring to a boil over low heat and simmer 5 minutes. Reserve half the sauce on the side. Using remaining half, baste steaks while cooking.

When steaks are done, pour reserved marinade over steaks before serving.

1 T Lemon Juice

Stir lemon juice into the milk and let sit for 5-10 minutes.

Md-R 115° 130° 25-30 min
Med 125° 140° 30-35 min
Md-W 135° 150° 35-40 min

64 Oz Pineapple juice
2 Oranges, squeezed
2 Limes, squeezed
1 C Sugar
Pineapple sherbet

Pour the Sprite, pineapple juice, plus the orange and lime juices into a large bowl. Slowly add the sugar (always add last or it will foam up and make a mess). Once full mixed, scoop in the sherbet.

8 T butter (one stick)
¾ C sugar
1 C flour
10 crushed Oreos

Mix the cream cheese, butter, and sugar. Then mix in the flour. Once blended well, stir in the crushed Oreos.

Cover and chill in the fridge for 30 minutes.

Make 12 balls and flatten on a cookie sheet. Bake for 12-15 minutes at 350°.

Preheat your oven to 375°F.

In a large bowl, mix together the ground beef, half and half, an egg, and the seasonings. Spray your hands with vegetable cooking spray and get right in there, mixing your meatloaf up well.

Now add in the rest of your ingredients and mix them up very well.

Shape your meat mixture into a loaf and place it onto a baking pan that you have sprayed with vegetable cooking spray. Be sure to smooth out the top part of the loaf with your hands. You can choose either to dome the top part or make it flat, whatever your preference is. After it's smoothed or domed, spread the ketchup over the outside.

Bake for about 45 minutes or until your meatloaf reaches an internal temperature of 160°F in its center at the thickest part. Allow it to cool slightly before you slice and serve.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.

In a large saucepan, melt ½ cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in ⅓ cup cocoa, ½ cup flour, salt, and baking powder. Spread batter into prepared pan.

Bake in preheated oven for 25 to 30 minutes. Do not overcook.

Cook pasta according to the instructions on the box. Once cooked, drain. In a large skillet, add oil and butter. Melt the butter, add garlic. Mix in pasta, parmesan cheese, a little parsley, pepper (pinch), and salt. Add in cream slowly. Top with Parsley and enjoy!

Cut chicken into bite sized pieces. Place flour, salt, pepper, and garlic powder in a large ziplock bag. Shake to mix. Add chicken and shake once more to coat chicken.

Melt butter in a large heavy-duty pan on medium-high heat. Add floured chicken breasts and lemon slices, and cook for 3-4 minutes per side or until lightly browned.

2 ½ C flour, spooned and leveled
¼ C sugar
1 tsp salt
2 tsp baking soda
2 tsp baking powder
2 C buttermilk
½ C milk
2 lg eggs

Add the butter to a bowl and microwave to melt. Set aside to cool.

In a second bowl, whisk together flour, sugar, salt, baking soda, and baking powder.

Add the eggs, milk, and buttermilk to the butter. Add the buttermilk mixture to the dry ingredients.

Scoop the batter using a half cup measurement. (Optional: drop blueberries – or other filling – on top right away.) When bubbles on top start to form, flip the pancakes. They should be a nice golden brown. Continue cooking for another 2-3 minutes until they are golden on both sides.

Cut the pork crosswise into 4 equal pieces. Put each piece flat on a cutting board and slice horizontally almost in half (stop about 1 inch from the other side). Open like a book. Sprinkle each piece with water, place between 2 pieces of heavy-duty plastic wrap and pound to ¼ inch thick with a mallet or heavy skillet.

Whisk the eggs, buttermilk, garlic, salt, and black pepper in a shallow bowl. Add the pork, cover and refrigerate at least 4 hours or overnight.

Pulse the crackers into coarse crumbs in a food processor, then transfer to a shallow dish. Put the flour in another dish. Remove each piece of pork from the marinade, letting the excess drip off. Dredge both sides in the flour, dip in the buttermilk marinade again, then coat with the cracker crumbs.

Heat ¼ to ½ inch peanut oil in a large heavy-bottomed skillet over medium-high heat until a deep-fry thermometer registers 360. Fry the pork in batches until golden and cooked through, about 3 minutes per side. Drain on paper towels.

Spread both halves of each bun with mayonnaise and mustard. Layer the lettuce, tomatoes and onion on the bottom halves. Add a piece of pork and a few pickle slices. Cover with the bun tops.

Pan drippings from turkey

1 T rosemary
1 T thyme
1 T sage

Preheat oven to 350°. Toast pecans on a rimmed baking sheet until browned and fragrant, 8–10 minutes. Let cool.

Reduce oven temperature to 325°. Whisk eggs, corn syrup, brown sugar, molasses, vanilla, and salt in a large bowl until smooth. Slowly whisk in melted butter until combined. Fold in pecans and pour into cooled crust.

Bake pie until edges are set and slightly puffed but center is recessed and wobbles like Jell-O, 55–70 minutes (it will continue to set after baking). Transfer to a wire rack and let cool at least 3 hours before slicing. Serve with ice cream.