::Pecan Pie Bar::

Preheat oven to 350 degrees

::Crust::
1 box of yellow cake mix - (reserve 2/3 cup for filling).  Mix with 1 stick unsalted, melted butter and press into 9" x l3" pan.  Bake for 15 minutes at 350 degrees.

::Filling:::
Use 2/3 cup cake mix (reserved above), 3 eggs, 1 tsp. vanilla, 1-1/2 cups brown sugar (I used light brown).  Mix filling and pour on top of crust.

::Topping::
Sprinkle with 1-1/2 cups chopped pecans.  Bake for another 30 minutes at 350 degrees.

::Easy Divinity::

::Ingredients::

- 2 1/2 c. sugar
- 1/2 c. light corn syrup
- 1/2 c. water
- 1/4 tsp. salt
- 2 egg whites
- 1 tsp. vanilla
- 1 c. chopped pecans

Mix first 4 ingredients in a 2 quart saucepan. Cook over medium heat, stirring constantly until mixture comes to a boil. Reduce heat; cook without stirring until temperature reaches 265 degrees. Beat egg whites in a large bowl until stiff peaks form when beater is raised. Beating constantly on high speed of electric mixer, slowly pour hot syrup over egg whites. Continue beating until small amount holds soft peaks when dropped from spoon. Mix in vanilla and nuts. Drop by teaspoon onto wax paper. Yield: about 50 pieces.

::Veggie Casserole::

- 1-16oz. bag fancy frozen veggies or 1-16oz can Veg-all, drained
- 1 c. chopped celery (I do not put this in mine)
- 1 c. chopped onion
- 1 c. grated sharp cheese (it's better if you add more)
- 1/2 c. mayo
- 2 cans cream of chicken soup
- 1 stick of margarine
- 2 packs or (20) Ritz crackers

Cook veggies until tender, drain and season (if using Veg-all cans, open
cans and drain).  Mix all ingredients, rinse soup can with a little water.
Mix 2 cups Ritz crackers (crumbled) with 1 stick melted margarine.  Cover
top of casserole and bake at 400 degrees until brown.  (Check after about
20 mins, check the center and see if it feels done)

::Country Fried Steak::

::Ingredients::
- 1 1/2 to 2 pounds cubed steak
- 2 eggs
- 1 1/2 cups milk
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoon salt
- 1/4 teaspoon each-garlic powder, paprika, cayenne pepper
- black pepper to taste
- additional salt and pepper to season meat
- vegetable oil for frying
- 1 package of pepper gravy

::Directions::

Cut each cubed steak in half and season lightly with salt and pepper.
In flat bowl, beat eggs and milk.
In a separate plate, mix flour with seasonings.

For each steak:Coat in flour mixture.
Dip in egg mixture.
Coat in flour again.
Dip in egg again.
End with another coating of the the flour and set aside.
Repeat.
Heat oil in a large skillet (preferably cast iron) over medium high heat.  Fry 3 pieces of meat at a time until they get golden brown and turn over to cook the other side.  Drain over a wire rack.  Serve warm and slathered in pepper gravy

::Chicken and Roasted Garlic Lasagna::

::Ingredients::
- 2 cups roasted chicken, shredded

- 2 bulbs of roasted garlic OR 1 TBS. minced garlic
- 1/4 sweet yellow onion, diced finely
- 5-6 baby bell peppers, diced finely (I used red & yellow)
- 6-7 fresh basil leaves, chopped
- Dried oregano, to taste
- salt and freshly cracked pepper, to taste

::Other Ingredients::
- 1 (32 ounce) container ricotta cheese (I used part skim fat)
- 1 egg
- 5-6 fresh basil leaves, chopped
- Dried oregano, to taste
- Fresh nutmeg, grated, to taste

- 1/2 cup + 3 tbsp of Parmesan cheese (divided)

- 9 whole wheat lasagna noodles, cooked per instructions
- mozzarella cheese, shredded
- Roasted Garlic and Basil Marinara

Prepare the roasted garlic.
Place the shredded chicken, roasted garlic, diced onion, diced bell peppers, chopped basil leaves, oregano, sea salt and freshly cracked pepper to taste on a large cutting board. Chop all the ingredients together and mix thoroughly.

Preheat oven to 375 degrees. Coat a large 9×13 baking dish with cooking spray.
In a large bowl, add ricotta, egg, 1/2 cup of Parmesan cheese, fresh chopped basil, nutmeg, oregano, sea salt and freshly cracked pepper, to taste. Combine until mixed thoroughly. Meanwhile, cook the lasagna noodles per instructions then drain.
Layer a 9 × 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread some of the ricotta mixture on the noodles, then spoon some of the chicken mixture on top and sprinkle with a bit of mozzarella; spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with mozzarella cheese, remaining 3 tablespoons of Parmesan cheese and a sprinkle of basil or oregano. Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes. Let cool for 5 minutes before slicing.

::Stromboli::

:Ingredients::

- 1 pre-made pizza dough OR canned biscuit OR crecsent rolls

- 1 package of shredded mozzarella cheese

- 1 package of sliced pepperoni

- 1 jar of pizza sauce

- 1 jar of marinara sauce for dipping

::Directions::

First, find a surface and roll out the pizza dough. It should come in a can like cinnamon rolls you’d bake, so just spread it out thinly out of the tube. If you want to make things easier for yourself, you can do this right on the foil covered baking pan so you can prevent spillage when you transfer it onto the pan.

After you have the dough laid out, spread out the sauce & pepperoni slices over the dough leaving a half inch from the side. Add the fillings if you want, spreading it as thickly or as thinly as you’d like, depending on how full you want to be. Top it off with a sprinkling of the cheese.

Now, the vital part of stromboli, the rolling of the dough. Very carefully, beginning from the right side, pull the dough tautly over the ingredients and roll. Stuff may fall out as you get to the end, but it doesn’t matter. You can eat it. When you’re done, transfer it on to the foiled baking pan if you haven’t already. Center it, then pinch the roll’s edges. Spray with some cooking spray, and top with parmesan cheese and salt and pepper to taste. Cut diagonal slashes across the top layer of the roll, not too big, with a pretty sharp knife. This will prevent gross air bubbles from ruining your dish.

Preheat your oven to 400F degrees. Put it in the oven, and set the oven’s timer to 12 minutes. Check on the stromboli, and if it’s golden brown take it out. Leave it in for a few minutes if it doesn’t look crispy and still has that whitish doughey appearance.

Slice and serve with Marinara sauce.

::Taco Stuffed Pasta Shells::

::Ingredients::

- 16 dried jumbo whole-wheat or regular pasta  shells, prepared according to package directions, rinsed and drained
- 1 pound ground beef
- 1 16oz. can refried beans
- 1 cup 4oz. shredded reduced-fat cheddar cheese - divided use
- 2 tablespoons chili powder
- 1 1/2 cups 12oz. bottle chunky salsa - divided use
- 1/4 cup sliced green onions
- Light sour cream (optional)

::Directions::

Preheat oven to 350F. Cook beef in large skillet until brown; drain. Add seasoning mix and water; cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread 1/4 cup salsa over bottom of each of two 8-inch-square (2-quart) baking dishes.
Fill pasta shells with beef mixture; place half of shells in each baking dish, filled side up. Spoon remaining salsa over shells; top with onion, olives and remaining cheese. 
Cover baking dish with foil. Bake for 40 to 45 minutes or until heated through. Sprinkle with green onions and remaining cheese. Serve with sour cream.

::Pizza in a Bowl::

::Ingredients::
- 1 8oz. package cream cheese
- 1 15oz. can of pizza Sauce
- 1 cup of diced pepperoni slices
- mozzarella cheese for topping



::Directions::
In a small round baking dish OR mini aluminum pie pans... add cream cheese, spread it covering the bottom of the dish.

Next spread the pizza sauce on.
scatter pepperoni on top of that
lastly spread the mozzarella cheese on top.
Bake it at 350F till bubbly.

• This can be placed in a small plastic bowl and kids can take this to school for lunch.
• Serve with crackers

::Tortilla Wraps::

::Ingredients::

- 1  flour tortilla  OR wheat (6 inch)

- 2 tsp.  mayo OR cream cheese

- 2 Tbsp. shredded cheddar cheese

- 3 slices  smoked ham

- 3 slices roasted turkey breast

 

::Directions::

Spread tortilla with dressing; sprinkle with cheese.

Top with meat; roll up tightly. Cut in half.

• Great for kid's to take in their lunch box
• Of course you can add lettuce, tomato, mustard, pickles, any cheeses or meats... pretty much anything you like!

::Stuffed Green Bell Peppers::

::Ingredients::
- 5 green bellpeppers, tops cut away and seeds removed, boiled

- 1 lb. ground beef

- 1/2 cup rice

- 2 Tbsp. garlic salt

- 1 Tbsp. seasoned salt

- 2 Tbsp. worcestershire sauce
- 1/2 cup ketchup
- 1  28oz. can petite diced tomatoes, drained

Cook rice in salted water until done. Mix ground beef, garlic salt, seasoned salt, worcestershire sauce. ketchup together in a large bowl. Add cooked rice. Place peppers in boiling water fro 3 minutes. Cool. Stuff peppers with mixture 2/3 full. Bake in a preheated oven for 1 hour

• When I make this I usually buy 6 bellpeppers, I dice up the 6th pepper and add it to the meat mixture.
• Also there is always left over meat mixture after filling the peppers and I just add that around the peppers in the baking dish.... my kids eat just the meat mixture :)

::Lasagna with Golden Flaky Topping::

::Ingredients::

- 1 lb. ground beef

- 1/4 cup chopped onion or 1 tablespoon instant minced onion

- 1 8oz. can tomato sauce

- 1 6oz. can tomato paste

- 1 tsp. dried basil leaves

- 1 tsp. dried parsley flakes

- 1/2 tsp. dried oregano leaves

- 1/4 tsp. salt, if desired

- 1/4 tsp.garlic salt

- 1/4 tsp. pepper

- 1 cup cottage cheese

- 1 cup chopped fresh spinach

- 4 oz. 1 cup shredded mozzarella cheese

- 1 12oz. can golden layers refrigerated biscuits

- 1 Tbsp. dried parsley flakes

 

::Directions::

Heat oven to 375F. In large skillet, brown ground beef and onion until thoroughly cooked. Drain. Add tomato sauce, tomato paste, basil, 1 teaspoon parsley flakes, oregano, salt, garlic salt and pepper; mix well. Reduce heat; simmer 15 minutes. In small bowl, combine cottage cheese and spinach; mix well. In ungreased 12x8-inch (2-quart) glass baking dish, layer half each of meat mixture, cottage cheese mixture and mozzarella cheese; repeat layers. Separate dough into 10 biscuits. Separate each biscuit into 3 layers; arrange biscuits over cheese layer, overlapping slightly. Sprinkle with 1 tablespoon parsley flakes. Bake at 375F. for 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving.

 

::Crockpot Breakfast Casserole::

::Ingredients::

- 1 dozen eggs

- 1 cup milk

- 1 package 32 oz. of frozen hash brown potatoes.

- 1 lb of bacon - cooked, drained and cut into pieces.

- 1 lb of sausage, browned and drained

- 1/2 cup green onions - diced

- 1 green pepper - diced (optional)

- 3/4 pound cheddar cheese - shredded

- 1/4 teaspoon dry mustard

- salt & pepper to taste

::Directions::
Layer potatoes, bacon, onions, green pepper and cheese in the crockpot in two or three layers.
Add cheese.
Beat the eggs, milk and mustard, salt & pepper together.
Pour over the whole mixture.
Cook with slow cooker on low for ten to twelve hours or until eggs are set and thoroughly cooked.

::Peanut Butter-Chocolate Chip Cookie Bars::

::Ingredients::

1 roll chocolate chip cookie dough

1 cup creamy peanut butter

½ cup vanilla frosting

1 teaspoon oil

¼ cup semisweet chocolate chips

¼ cup mini M&M's

::Directions::

Heat oven to 350F.

In ungreased 13x9-inch pan, break up cookie dough. Press dough evenly in bottom of pan to form crust. Bake 14 to 18 minutes or until golden brown. Cool 5 minutes. Meanwhile, in medium bowl, mix peanut butter, frosting and oil until well blended. Spread peanut butter mixture over warm crust. Place chocolate chips in small resealable food storage plastic bag; seal bag. Microwave on High 1 to 2 minutes or until melted. Snip very small hole in one corner of bag; squeeze bag to drizzle chocolate over peanut butter mixture. Sprinkle baking bits evenly over top. Let stand until chocolate is set, at least 30 minutes. For bars, cut into 6 rows by 4 rows

**I've made these for different Holidays, such as Easter, Christmas, Valentines, Halloween
Just look for the different colored Holiday M&M's .

::Pockets Of Lemon Cake::

**I've also made this into cupcakes!

::Ingredients::

Cake -

- 1 18.25oz. pkg. pudding-included white cake mix

- 1 1/4 cups water

- 1/4 cup oil

- 3 egg whites

 

Filling -

- 1 15.75oz. can lemon pie filling

 

Topping -

- 1 16oz. can lemon creme frosting

- 1 8oz. container frozen whipped topping, thawed

 

::Directions::

Heat oven to 350F. Grease and flour 13x9-inch pan or spray with nonstick cooking spray. Prepare cake mix as directed on package, using water, oil and egg whites. Spread batter in greased and floured pan. Drop pie filling by heaping teaspoonfuls evenly onto batter.

Bake at 350F. for 30 to 40 minutes or until edges pull away from pan and top is golden brown. Cool cake in pan for 45 minutes or until completely cooled.

In medium bowl, combine frosting and whipped topping; blend well. Spread over cooled cake.

 

 

Prepare this cake a day in advance. Store it, covered, in the refrigerator.

::Roasted Banana Bars with Browned Butter–Pecan Frosting::

::Ingredients::

Bars:

- 2 cups sliced ripe banana, about 3 medium

- 1/3 cup packed dark brown sugar

- 1 Tbsp. butter, chilled and cut into small pieces

- 9oz. cake flour, about 2 1/4 cups

- 3/4 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 cup nonfat buttermilk

- 1 tsp. vanilla extract

- 1/2 cup butter, softened

- 1 1/4 cups granulated sugar

- 2 large eggs

- baking spray with flour

Frosting:

1/4 cup butter

2 cups powdered sugar

1/3 cup, 3oz. cream cheese, softened

1 teaspoon vanilla extract

1/4 cup chopped pecans, toasted

::Directions::

Preheat oven to 400°.
To prepare bars, combine banana, brown sugar, and 1 tablespoon butter in an 8-inch square baking dish. Bake at 400F for 35 minutes, stirring after 17 minutes. Cool slightly.
Reduce the oven temperature to 375F.
Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Combine 9 ounces (about 2 1/4 cups) flour, soda, and baking powder in a medium bowl. Combine banana mixture, buttermilk, and 1 teaspoon vanilla in another medium bowl. Place 1/2 cup butter and granulated sugar in a large bowl; beat with a mixer at medium speed until well blended. Add eggs to granulated sugar mixture; mix well. Add flour mixture to sugar mixture alternating with banana mixture, beginning and ending with flour mixture.
Pour batter into a 13 x 9–inch baking pan coated with baking spray. Bake at 375F for 20 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack.
To prepare frosting, melt 1/4 cup butter in a small saucepan over medium heat; cook 4 minutes or until lightly browned. Cool slightly. Combine browned butter, powdered sugar, cream cheese, and 1 teaspoon vanilla in a medium bowl; beat with a mixer until smooth. Spread frosting over cooled bars. Sprinkle with pecans.

::Crock Pot Cream Cheese Chicken & Noodles::

::Ingredients::

- 4-6 chicken breast
- 1 package of italian dressing mix
- 8oz. tub cream cheese
- 2 cans of cream of chicken soup
- 1 small onion, chopped
- 1/2 cup chicken broth
- egg noodles

::Directions::
You take your 4(or 6) chicken breast and put them in your crockpot
Next you add your 2 cans cream of chicken soup, cream cheese, and italian dressing mix.
and the 1/2 cup of chicken broth.
Turn your crockpot to high for 4 hrs. or you can do low for 8 hrs.
Once done you take your chicken out and shred it to pieces with a fork and stir it all together.
Once it's all mixed together, you can serve it over egg noodles.

::Chocolate Layer Cookie Bars::

::Ingredients::

- 16-oz. package rectangular buttery crackers (club or tollhouse)
- 1/2 cup margarine
- 2/3 cup sugar
- 1/2 cup brown sugar, packed
- 1 cup graham cracker crumbs
- 1/4 cup milk
- 2/3 cup creamy peanut butter
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup peanut butter chips


::Directions::
Line the bottom of a buttered 13"x9" baking pan with a single layer of crackers; set aside. 
Then combine the peanut butter, chocolate chips, and peanut butter chips in a saucepan as they start melting over low heat, You will need to stir it occasionally until everything is smooth and creamy.
In another saucepan, melt margarine and combine with sugar, brown sugar, graham cracker crumbs, and milk.
Heat the sugar mixture over medium-high heat until sugars dissolve, stirring constantly.
Then line the bottom of a buttered baking pan with crackers.
Spread the sugar mixture over the top of the crackers.
Place another layer of crackers over the sugar mixture.
Then pour the chocolate mixture over the top,  Set it aside until the cookies are firm before cutting them into bars.

::Ranch Ritz Chicken::

*I used to make this alot when I first married, and suprisingly enough he still loves it 10 years later!

::Ingredients::
- 4-6 boneless/skinless chicken breast

- 1 cup mayonaise

- 1 packet of dry ranch dressing mix

- 1 sleeve ritz crackers

- 1/4 cup milk

 

::Directions::

Preheat oven to 450°F.

Pour Ritz crackers into plastic bag and crush until they are all crumbs.

Mix mayonnaise, and milk with dry ranch dressing mix.

Coat chicken breasts in mayonnaise mixture first, and then in crushed crackers.

Bake for 20-30 minutes or until chicken is done throughout.

::Chicken & Rice Ritz Casserole::

::Ingredients::

- 4 chicken breast, cooked & diced
- 1  cup shredded cheddar cheese
- 1 cans cream of chicken soup
- 1 can cream of mushroom
- 1/2 cup sour cream
- 2-3 cups rice, cooked
- 1/2 cup water OR broth
- 4oz. of butter, melted
- 2 sleeves ritz crackers

::Directions::

Preheat oven 300F degrees
Mix first 6 ingredients together in a large bowl
Then spray a 13x9 baking dish and crumble 1 sleeve ritz crackers on
the bottom of the dish, sprinkle half of the melted butter on top.
Then add the first 6 ingredients to the baking dish,
Top that with the 2nd sleeve of crushed ritz crackers and drizzle with melted butter.
Cook for 30-40 minutes or until crackers on top are golden.

::Easy Beef & Noodles::

*Here's a recipe of my Sister-n-laws

::Ingredients::

- beef roast, cut into large chunks
- 1-2 cans cream of mushroom
- 1 package onion soup  mix
- 1 box rotini twists OR macaroni OR any noodles of your choice

cut a beef roast into large chunks, place in crockpot
mix 1 can cream of mushroom with 1 pckg. onion soup mix
pour mix over beef and cook 12 hours or until tender
Serve over preferred noodles OR even rice

::Pumpkin Dip::

::Ingredients::

- 15oz. can pumpkin

- 8oz. tub cool whip

- 8oz. tub of cream cheese

- 1 small box vanilla pudding
- 1 tsp. pumpkin pie spice

::Directions::
Mix together softened cream cheese & vanilla pudding mix.
Next, add the pumpkin and pumpkin spice and mixed until combined
Finally fold in the cool whip until all ingredients are well mixed.
Chill until ready to serve.

• This is good served with apples, pears, large marshmallows, pretzels, oreos, vanilla wafers, spice cookies, graham crackers, grapes, strawberries, ginger snaps

::Quick & Easy Everyday Cupcakes::

::Ingredients::
- 1/2 cup (1 stick) butter, softened

- 1 cup of sugar

- 3 eggs

- 1 tsp. vanilla extract

- 2 cups of all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup of milk

::Directions::
Mix all the above, and pour into prepared cake pan OR cupcake pan
Bake 10-15 mins. or until tooth pick inserted comes out clean.
Top with your favorite cake icing.

::Garden Fresh Pizza::

::Ingredients::
- 1 8oz. package refrigerated crescent rolls

- 1 8oz. package cream cheese, softened

- 1 Tbsp. sour cream

- 1 1oz. package ranch-style dressing mix

- 2 carrots, finely shredded

- 1/2 cup fresh broccoli, chopped
- shredded mozzerella cheese

::Directions::
Preheat oven 375F
Roll out crescent rolls onto a large non-stick baking sheet.
Stretch and flatten to form a single rectangular shape on the baking sheet. Bake 11 to 13 minutes in the prepared oven, or until golden brown. Allow to cool.
Place cream cheese in a medium bowl. Mix cream cheese with 1/2 of the ranch dressing mix. Adjust the amount of dressing mix to taste. Spread the mixture over the cooled crust. Arrange carrots, broccoli and mozzerella on top.
Chill in the refrigerator approximately 1 hour. Cut into bite sized squares to serve.

::S'mookies::

::Ingredients::

::Cookies::

- 2/3 cup all-purpose flour

- 1 tsp baking soda

- 1 stick unsalted butter, softened

- 1 cup creamy peanut butter

- 1 1/3 cups packed light-brown sugar

- 1 large egg, beaten

- 3/4 tsp vanilla extract

::Filling:::

- 1/2 cup chocolate chips

- 2 Tbs unsalted butter
- 1/2 cup marshmallow cream

::Directions::
Preheat oven to 375F. Lightly coat a cookie sheet with cooking spray. Mix flour and baking soda in a small bowl; set aside.
With a spoon, mix butter, peanut butter, and brown sugar in a medium bowl until smooth. Add egg and vanilla, and beat until smooth. Add flour mixture, and stir until combined.
Roll dough into 1-inch balls and flatten with a fork; bake 8 to 10 minutes. Remove from oven and let stand for 10 minutes, then place cookies in the refrigerator for 20 minutes.
While cookies cool, place chocolate chips and butter in a microwave-safe bowl; heat about 1 minute, until just melted. Let stand for 30 minutes, or until slightly stiff.

Heat marshmallow cream in microwave for 10 seconds to soften. Spread marshmallow on a cookie, chocolate on another and sandwich together. Store finished cookies in the fridge.

::Pina Colada Cake::

I got this cake recipe from a friend a couple years back

::Ingredients::

- 1 box yellow cake mix

- 1 large can pina colada mix

- 1 can condensed milk

- 1 large carton of cool-whip
- 1 16oz. fresh coconut

::Directions::
Bake cake by the directions on box. While warm poke holes in the cake and pour con. milk & pina colada mix over cake. Cover and refrigerate for several hours or over night. Spread cool-whip on top and sprinkle with the coconut.

::Easy - Stewed Okra & Tomatoes::

::Ingredients::

- 1 pound fresh okra, washed, trimmed, sliced. - (frozen or canned is fine too)

- 1 can 14.5oz. stewed tomatoes

- 2 tablespoons finely chopped onion

- salt, to taste

::Directions::

Place sliced okra in pan; cover with water. Bring to a boil, lower heat to medium and continue to cook for 5 minutes. Drain water and add remaining ingredients. Simmer mixture for 15 to 20 minutes longer, until okra is tender. Add salt, if desired, to taste.

***Serve with some Cracklin Cornbread to sop up the juices -YUM-O!!!

::Chicken & Brown Rice Soup::

::Ingredients::
- 1 1/2 lbs chicken breast
- salt and pepper

- 2 tsp canola oil- 2 cups diced onion

- 1 1/2 cups diced celery- 1 cup frozen diced carrots
- 2 tsp sage

- 1 tsp garlic powder 1/4 tsp. thyme
- 1/8 tsp nutmeg
- 4 cups low salt chicken broth
- 1 cup water
- 2 cups cooked brown rice(Make brown rice ahead of time to use in soup.)

::Directions::
Remove skin from chicken & shred; season with salt and pepper. Heat an 8 quart pot on medium. Sear chicken in oil until golden, 10 minutes. Meanwhile, mix onions, carrots, celery, sage, garlic powder, salt, thyme, and nutmeg.

Add vegetable and spice mixture to chicken. Saute until onions are translucent, about 5 minutes. Add broth and the water. Cover pot and bring to a boil. Reduce heat; simmer 30 minutes. Remove chicken; discard bones and add meat back to the pot. Mix in rice; heat 2-3 minutes.

::Oreo Cupcakes::

::Ingredients::

- 1 package oreo cookies, regular size

- 1 package mini oreo cookies, for decoration (optional)

- 1 package chocolate cake mix (mix according to directions on box)

- 8 ounces cream cheese, room temperature

- 1/2 cup butter (1 stick), room temperature

- 3 3/4 cups powdered sugar

- 1 teaspoon vanilla extract

- cupcake liners

::Directions::

Preheat oven to 350F degrees. Mix packaged cake mix according to directions (do not bake). Line cupcake tins with liner, place a regular size oreo cookie in the bottom of each liner. Take 1/2 of remaining cookies and chop coarsely and add to cake mix.

Fill the cupcake tins. Bake for 15 minutes (or according to box directions. While cupcakes are baking make the frosting.

Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. After cupcakes have cooled frost and decorate with Mini Oreos.

::Brown Sugar Cupcakes::

::Ingredients::

::Cupcakes::

-3/4 cup light brown sugar, packed

- 3/4 cup dark brown sugar, packed

- 1/2 cup (4 ounces) butter, softened

- 3 large eggs

- 2 teaspoons vanilla

- 1 1/2 cups cake flour

- 1/4 teaspoon baking soda

- dash salt

- 1/2 cup buttermilk, low fat is fine

::Brown Sugar Frosting:: (optional)

- 6 tablespoons butter

- 3/4 cup light brown sugar, packed

- 3 tablespoons half-and-half or evaporated milk

- 2 cups confectioners' sugar, sifted

- 1/2 teaspoon vanilla

- hot water, as needed

::Directions::

Heat oven to 350F. Line a muffin pan with paper cupcake liners. Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.

Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.

::Vanilla-Coconut Cupcakes::

::Ingredients::

::Cupcakes::
- 2 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups bakers sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk(2 13-to 14-ounce cans unsweetened coconut milk), room temperature

::Frosting::
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 to 1 1/2 cups bakers sugar
- 1/3 cup reduced coconut milk (2 13-to 14-ounce cans unsweetened coconut milk), room temperature
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut, (for garnish)

For reduced coconut milk: Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.
For cupcakes: Position rack in center of oven; preheat to 350°F. Line 24 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
For frosting: Using stand or electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.
Pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

::Cheesy Chicken Chimichangas::

*This is another one of my Mother-n-laws recipes, YUM-O!

::Ingredients::
- 4-6  chicken breast, boneless & skinless, thawed
- 1  packet taco seasoning

- 1  green bell pepper, cut into strips

- 1  medium onion, cut into strips
- 2  8oz. Queso-Melt premium melting cheese, plus 4oz. cup milk to a package - set aside
- 1-2  cups shredded cheddar cheese
-  tortillas

::Directions::
There are 2 ways you can pre-cook the chicken -

1st way is: Cut chicken into 1-inch cubes; then place chicken, taco seasoning, bell pepper and onion
in a skillet with 1 Tbs. of olive oil and cook until chicken is done and browned and bell pepper & onion are done. ~(This is the way my Mother-in-law cooks her's)~
**OR**
2nd way is:
Place the chicken breast into the slow cooker along with the taco seasoning, bell pepper & onion and cook on HIGH for 4-6 hours; when chicken is cooked thoroughly, remove and shred ~(This is how I cook mine)~

Meanwhile add the white queso cheese to a microwave safe bowl following the directions on the package add the 4oz. cup milk and melt until creamy watching so that it does not burn.

Spoon chicken mixture & cheddar cheese unto each tortilla; roll them up place a tooth pick through the center while heating the skillet, add 1 Tbs. olive oil; and place each rolled tortilla into the hot oil and cook for 1 minute on each side, remove. Place cooked tortillas into a 13x9 baking dish and pour the white queso cheese on top; Bake at 350F for 20-30 mins.

• Don't have a Taco Seasoning Packet - Here's a simple Recipe:

- 1 Tbs. chili powder

- 1/4 tsp. garlic powder

- 1/4 tsp. onion powder

- 1/4 tsp. crushed red pepper flakes

- 1/4 tsp. dried oregano

- 1/2 tsp.  paprika

- 1 1/2  tsp. ground cumin

- 1 tsp. salt

- 1 tsp. pepper

::Honey Glazed Pork Chops::

::Ingredients::

- 4 bone-in pork loin chops, 3/4-to-1-inch thick
- salt , to taste
- ground black pepper, to taste
- 2 tablespoons packed brown sugar
- 2 tablespoons honey
- Nonstick cooking spray

::Directions::
Heat oven to 350F. Sprinkle chops with salt and pepper. Coat large skillet with nonstick cooking spray. Heat skillet over medium heat. Add pork chops. Cook until brown, turning once. Remove chops. Place chops in 9x13-inch baking dish. Combine brown sugar and honey in small bowl. Microwave on HIGH for 20 seconds; stir to combine. Spoon half of the honey mixture over tops of chops, spreading evenly.
Bake, uncovered, for 15 minutes. Turn chops; spoon remaining honey mixture over chops, spreading evenly. Bake 15-20 minutes. To serve, spoon pan drippings over chops.

• Also really good cooked on the grill.

::Strawberry Cupcakes::

::Ingredients::

::Cupcakes::
- 1 white cake mix

- 1 (3 oz) box of strawberry gelatin

- 2/3 cup canola oil

- 1/2 cup of frozen sliced strawberries in syrup, thawed

- 1/2 cup water

- 4 eggs

::Frosting::

- 2/3 cup frozen sliced strawberries in syrup, thawed

- 1 1/2 cups butter, softened
- 6 cups powdered sugar

::Directions::
Preheat oven to 350 degrees and line muffin tins with 24 cupcake liners.
In the bowl of a stand mixer, beat together the cake mix, gelatin, oil, 1/2 cup of the strawberries, and water until combined.  Then beat in the eggs 1 at a time until well incorporated.
Fill cupcake liners 2/3 of the way full with batter, do not over fill.  If you have extra batter then make a couple more cupcakes because if you over fill the liners the cupcakes will spill over the edges and you will have more of a flat top cupcake.
Bake at 350 for about 16 minutes until a toothpick inserted into the center of a cupcake comes out clean.  Allow to cool.
Place the 2/3 cup of strawberries into a blender and puree.  Place the butter in a bowl and using a mixer beat until smooth.
Add half the powdered sugar to the butter and beat until all combined and fluffy.  Then beat in the strawberry puree until well blended.
Beat in the remaining powdered sugar until combined and fluffy.  Pipe frosting onto cooled cupcakes.

::Cheesy Beef Fajitas::

::Ingredients::

- 1 packet of taco seasoning

- 1-2 lbs. stew meat

- flour tortillas

- 1 large bellpepper (green OR red OR both), cut into strips

- 1 large onion, cut into strips

- 2 cups shredded cheeses, cheddar, mozzerella, etc.

::Directions::
Place stew meat cubes into the slow cooker, add onion & bellpepper strips, and taco seasoning adding the amount of water directed on back of packet. Cook on High for 4-6 hours OR until meat is falling apart, shred.
Warm tortillas, add cheese and meat mixture and wrap, Enjoy!

• Can also use chicken

::Easy Chicken Cacciatore::

::Ingredients::
- 1 tsp. olive oil

- 1 lb. boneless, skinless chicken breast halves, cut into 1-inch pieces.

- 1-2  large green bell pepper, cut into thin strips

- 1 jar marinara sauce

- 1/2 cup water
- 2 cups hot, cooked rice

::Directions::
Heat oil in a large nonstick skillet over medium-high heat.
Add chicken & bellpepper; cook, stirring frequently, for 5 minutes or until chicken is lightly browned.
Add sauce & water to skillet; bring to boil. Reduce heat to low; cover. Cook for 5 minutes or until chicken is no longer pink. Stir in cooked rice.