Herb and Cheese Quick Bread

 2 cups all purpose flour

1T sugar

1 T baking powder

1teaspoon salt

1 cup cheddar cheese

2 T fresh parsley

1 T fresh thyme

1 T rosemary ( I used dried basil instead)

1 cup whole milk

1/4 cup melted unsalted butter

2 eggs

Preheat oven to 350 degrees. Prepare a loaf pan with nonstick cooking spray. In a large bowl whisk together flour, sugar, baking powder, and salt. Stir in cheese and herbs you are using. In a separate bowl, mix melted butter, milk , and eggs. Pour wet mixture into dried mixture. Do not over mix. Bake 40-50 min. My oven took 40 min.

Calico Chicken Soup

This is a slight adaptation from “Is it Soup Yet?” by Dot Vartan

Ingredients 

3 Tablespoons of evoo       1/2 t  ground thyme

1 cup diced onion               1/4 t. pepper                 

2 garlic cloves, minced       1 t. salt

1 lb. Cubed chicken breasts 1/2 lb. green beans(cut 1”)

1 (14oz.) can diced canned tomatoes

1/2 cup diced carrots            1/2 cup corn 

6 cups chicken stock.            1 cup zucchini diced

1 small red bell pepper          2 T. Chopped parsley

Directions:

In a 4 quart stock pot, heat evoo. Add onions and celery. Saute’ 5 minutes on medium heat. Add chicken carrots, garlic and green beans. Sauté’10 min. Add tomatoes, chicken stock, salt, pepper, and thyme. Bring to a boil, lower heat to med. low and simmer 20 min. Add zucchini and red pepper. Cook 10 min. and finish with parsley. 

Miracle bread

This recipe comes from "The Grateful Girl cooks!"

Ingredients:

1/2 cup warm water

2 Tablespoons active dry yeast

2 Tablespoons sugar

2 cups warm water

2 Tablespoons melted butter

2 teaspoons salt

7 cups flour

Nonstick cooking spray or evoo

1 egg

2 Tablespoons Milk

Sesame seeds, if desired

Instructions:

1. In small bowl, mix 1/2 cup warm water

with yeast and sugar. Set aside to

proof.

2. In large bowl, mix together 2 cups

warm water, 2 Tablespoons melted 

butter, and salt. Mix well. Add yeast,

water and salt to large bowl and mix

to combine.

3. Add 7 cups of all purpose flour to

Dough mixture. Use a dough hook to

combine.

4. Form into a ball. Add evoo or cooking

spray to large clean bowl.

5. Cover bowl with tea towel and let

rise1 hour. Divide in 1/2.

6. Roll each section and shape into 

flat rectangle shape. Roll from the long

end end and place on a cookie sheet

lined with parchment paper.

7. Using a sharp knife, make slits 

about 1" deep across top of each loaf.

Cover bread with tea towel and let rise 

1 hour. Preheat oven to 425 degrees

during last 15 min. of rising time. 

8. I did not do this step 

In small bowl, beat together 1 egg and 

2 Tablespoons milk. Using pastry brush,

lightly brush mixture over top of bread.

Sprinkle with Sesame Seeds.

8. Bake 425 degrees 20 min. Allow to

cool. Serve with butter.

Stuffed Italian Sausage

                      

You only need 3 ingredients:

1. Italian link sausage        

2. Mozarella Cheese sticks

3. Marinara Sauce      

Directions: Cut the sausage across. I take the casing off. Stuff with string cheese. Place marinara sauce on bottom of dish. Lay stuffed sausage on top. Cover with aluminum foil.  Bake 400° for 30 min.  Remove foil and bake an additional 10 min.

I made spaghetti as the side dish. I probably used more than 1 cup of marinara sauce. 

 

Pork tenderloin medallions

 Ingredients:

2pork tenderloins ( I only used 1 and 1/2 everything) This recipe is for 2 tenderloins 

1 Tablespoon olive oil or Canola oil

Gravy:

3 Tablespoons butter

8 oz. Mushrooms

1/2 cup chopped onion

1 Tablespoon minced garlic

1/4 cup flour

2 cups chicken Broth

1 Tablespoon Wostershire Sauce

1 teaspoon rosemary

1/2 teaspoon salt

1/4 teaspoon pepper

Optional thickener I didn't need it)

1/4 cup cold water

3 Tablespoons cornstarch

Instructions:

 1. Slice pork tenderloins into equal parts about 2" wide. Pat each tenderloin dry and season with salt and pepper.

2. Heat oil in large cast-iron skillet over medium-high heat. Add tenderloin slices and cook 2-3 min. per side. Set aside.

Gravy:

1. In the same pan, melt butter and add onions and mushrooms. Cook 5-7 min. until tender. Add minced garlic and cook 45 seconds. 

2. Add flour and coat onions, mushrooms, and garlic. Slowly add chicken broth while continually stirring. Add worcestershire and all seasonings. Simmer 5 min.

3. If you prefer it thicker, add cornstarch and water mixture. When you reach desired thickness, add tenderloins to pan. Cook about 10 min. longer.

Peanut Butter Cup Pudding Cookie Recipe

 Ingredients: 

1 cup butter- room temperature 

1/2 cup sugar

1/2 cup light brown sugar

2 eggs

1 Tablespoon vanilla

2 1/4 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 (4oz.) box instant Chocolate Pudding mix

10 oz. Peanut butter chips

1 cup Reese's peanut butter cups (chopped in small pieces) or miniature reese's cups.

Instructions:

Preheat oven to 350 degrees

Beat butter and sugars until fluffy. Add eggs and vanilla. Mix to combine.

Put flour, baking soda, and salt in separate bowl and mix together.

Add wet ingredients to dry ingredients.

Add Pudding (do not prepare Pudding, Add it to mix in powder format.

Fold in peanut butter chops and Reese's and mix just until combined.

Place heaping Tablespoons oVoorhees cookie sheet lined with Parchment paper and bake 10 min. Allow cookies to cool 10 min. before removing rom cookie sheet.

Manicotti

 https://www.dinneratthezoo.com/manicotti-recipe/  I love this version of manicotti. You make it with Italian Sausage.

Ingredients:

2 t. olive oil

1  pound Italian Sausage ( casings removed)

1\2 cup onion, finely chopped

2 t. Minced garlic

15 oz. ricotta cheese

1 egg

1 cup mozzarella cheese, shredded

1\2  cup parmesan cheese, grated

3\4  t. Italian seasoning

salt and pepper

For assembly

2 1\2 cups marinara sauce

12 manicotti shells

1 1\2 cups mozzarella cheese

2 T. chopped parsley

Cooking spray

Instructions:

1.Preheat oven to 350 degrees F. Coat 9"X13" baking dish with cooking spray.

For filling:

1. Heat olive oil over med/high heat. Place sausage in pan. Cook 3-4 min. breaking up meat into small pieces.

2. Add onions to pan and continue cooking until meat is no longer pink.

3. Add the garlic and cook 30 seconds.  Remove from heat.

4. Place ricotta cheese, egg, mozzarella, parmesan, Italian seasoning, salt and pepper in separate bowl. Stir to combine.

5. Add meat mixture to ricotta mixture. Stir to combine.

For assembly:

1. Cook manicotti in salted boiling water for 2 min. ( less than package directions.) Drain and cool slightly.

2. Spread 1 cup of the marinara sauce over bottom of 9"X13" pan

3. Use spoon or piping bag to fill each manicotti shell with meat mixture.

4. Arrange the manicotti in a single layer in baking dish. Pour the rest of sauce over the top.

5. Cover and bake 20 min. Uncover, sprinkle with the mozzarella cheese over top, then bake for 10-15 min. or until browned.

6. Sprinkle with parsley and serve.

Creamy Chicken Noodle Soup

/b>Ingredients

1\4 cup unsalted butter

1 cup yellow onions, diced

3 medium carrots cut in rounds

2 celery stalks, diced

1 1\2 teaspoons salt divided

1\4 cup flour

4 med. garlic gloves diced

1\4 teaspoon smoked paprika

6 cups chicken stock

8 oz. wide egg noodles

1 Tablespoon sherry vinegar (I didn't use this)

1 rotisserie chicken, torn or chopped 

2 teaspoons fresh thyme

1. Melt butter in a large pot over medium heat. Add onions, carrots, celery, and 1\2 teaspoon salt. Cook until vegetables are soft, about 5 min. Add flour, garlic,and paprika. Cook until flour is light brown- about 1 min.

2. Add stock and increase heat to high.  When boiling add egg noodles and cook until noodles are tender, about 10 min. Reduce heat to medium and add chicken. Heat through. Remove from heat and add heavy cream, sherry vinegar, and remaining salt. Divide into bowls and top with thyme leaves.

1\2 cup heavy cream

1Tablespoon sherry vinegar (

Bacon Scallops with Lemon Butter Sauce

This recipe comes from Julia's Album. With this new format, I don't know how to add her link.

 Ingredients:

5 strips bacon 

1 lb. Scallops (shrimp)

Salt and pepper

2 Tablespoons olive oil

3 Tablespoons freshly squeezed lemon juice

2 Tablespoons wine (I used more lemon juice)

2 Tablespoons butter (softened, not melted)

2 Tablespoons fresh chopped parsley

Instructions:

1. Cook chopped bacon in skillet until cooked

2. Dry scallops with paper towels. Season with salt and pepper.

3. Heat large skillet until very hot, add 2 Tablespoons olive oil. Sear on high for 3-4 min. on each side. Remove from skillet.

4. Add the lemon juice and wine. Scrape the bottom of pan.

5 Remove from heat and add soft butter.. Add chopped bacon and scallops. Top with chopped parsley.

Sweet Potato Waffles

I got this from Texas Co-op magazine

 Ingredients:

2 cups flour

1\4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1\2 teaspoon ground ginger

1\4  teaspoon nutmeg

(I added 1\2 teaspoon pumpkin spice)

1 1\2 cups milk

1 cup mashed sweet potatoes

1\4 cup vegetable oil

2 eggs

1 teaspoon vanilla extract

Method:

I did this part the night before

1. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

2. The next morning in a separate bowl add milk, sweet potatoes, oil, eggs,and vanilla. Mix until smooth.

3. Pour a little dry mixture at a time to wet ingredients. Mix well

4. In a preheated waffle iron, spray with your favorite cooking spray and add batter. Close, and cook according to manufactures directions. Revove and add butter and maple syrup. Enjoy

Basil/mozarella chicken

I got this recipe from six sisters. 

 Ingredients:

4 chicken boneless/skinless breasts 

Salt and pepper to taste

4 slices mozzarella cheese 

1/3 cup basil pesto

1/4  cup plain Greek yogurt

1/4 cup Parmesan cheese, grated

1/2 cup halfed cherry tomatoes

Fresh basil leaves

Instructions:

Preheat oven to 350 degrees Spray 9"X13" baking dish with cooking spray.

Place chicken breats in baking dish and season both sides with cooking spray.

In a small bowl combine pesto, Greek yogurt, and Parmesan cheese. Mix until combined.

Divide sauce evenly between the 4 chicken breasts.

Bake in preheated oven for 20 min. (I cooked it 30 min.)

Remove from oven and top with mozzarella cheese

Place halfed cherry tomatoes on top and cook an additional 10 min. Remove from oven and sprinkle with fresh basil. Enjoy.

Lemon/Raspberry Cake

This is where I found the recipe

https://theviewfromgreatisland.com/raspberry-lemon-cake/

Ingredients for cake

9 Tablespoons unsalted butter at room temp.

1 cup granulated sugar

3 large eggs, separated

2 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup plain yogurt or sour cream

1 heaping cup raspberries

Lemon buttercream frosting

2 sticks butter at room temperature

5 cups confectioner's sugar, sifted

juice of 1 1/2 lemons

optional yellow food coloring

Instructions

1. Preheat oven to 350 degrees. Butter and flour two 9" cake pans (you can use 8" cake pans, just increase the cooking time. I use parchment paper on the bottom of the pans to insure a good release.

2.  Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.

3. Beat in egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.

4. Whisk together the flour, baking powder, salt, and baking soda. 

add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in egg whites. When no white streaks remain, fold in the raspberries.

5. Spread the batter evenly between the two cake pans and even out the tops with spatula.

6. Bake the cakes on the same oven shelf for about 25 min., or until the center springs back when touched and edges are starting to turn golden. Don't over bake.

7. Let cakes cool for 10 min. before turning them out and cooling them completely on a rack.

8. To make frosting, cream the butter, sugar, and food coloring. Add enough lemon juice to make a a creamy spreadable frosting. I add the lemon zest of the lemon Beat until smooth and creamy. 

9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Snicker/ Carmel cupcakes

You can find the recipe  here: https://www.sixsistersstuff.com/recipe/snickers-cupcakes-recipe/

1 box (15.25oz.) devils food cake mix

1 (3.4oz.) instant chocolate pudding

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

Carmel Buttercream frosting

1/2 softened butter to room temp.

1/4 cup Carmel sauce

1/4 teaspoon salt

3 cups powdered sugar

Additional toppings

Mini chocolate chips

Chopped peanuts

Carmel sauce

Snicker bites cut in 1/2

Instructions

1. Preheat oven to 350 degrees

2. Line muffin tins with cupcake liners

3. In a large mixing bowl, whisk together cake mix, pudding, sour cream, veg. oil, eggs, and vanilla. Beat until combined.

4. Bake 20 min. or until toothpick comes out clean

5. Let cupcakes cool completely.

6. In large mixing bowl, beat together softened butter, Carmel sauce, and salt. Gradually beat in powdered sugar until fluffy.

7. Spread frosting unto cooled cupcakes.

8. Top with a drizzle of Carmel sauce, candy, chocolate chips, and peanuts.

Island pork tenderloin

This is not a great picture, but we loved it.

Inhredients:
1- 1 1/2 lb. Pork tenderloin
2 T. Olive oil
Rub:
2 t. Salt
1 t. Cinnamon
1 t. Cumin
1t. Chili powder
1/2 t. Black Pepper
Glaze:
3/4 c. Brown sugar
2 T. Minced garlic
1 T. Sriracha sauce
Instructions:
1. Preheat oven to 350°  Drizzle an
 oven safe pan such as a cast iron
skillet with olive oil.
2. Whisk together rub ingredients.
Sprinkle rub mixture over tenderloin.
Use fingers to massage into meat.
3. Place tenderloin in skillet and allow
to brown 3-4 min. on each side.
4. Mix glaze ingredients together and
spread over the tenderloin. Transfer
to preheated oven and bake 20 min.
until cooked through.
5. Cut tenderloin into 1" slices. Drizzle
glaze from pan over tenderloin
before serving.

French onion chicken casserole

Found this recipe
on eatwell 101. I think
this would also be good
on pork chops. You can find the recipe
Here















Printable Version
Ingredients:
3 boneless, skinless chicken breasts
1-2 teaspoons garlic powder
1 teaspoon oregano
Red pepper flakes to taste
Salt and pepper
1 cup shredded mozzarella cheese
( or Gruyere)
2-3 T. unsalted butter
5 large onions ( I used 2)
3 cloves garlic, minced
1/4 - 1/2 cups chicken stock
parsley for garnish
1. To make chicken casserole: Preheat oven to 400 degrees F
Lightly spray a 9" X 13" baking dish with cooking spray.
2. Melt butter in a large skillet over medium/high heat. Add onions and season with salt and pepper. Cook for 5-8 min. until soft.
3. Reduce heat and cook until onions are caramelized.- about 15 min. longer. Pour in 1/4 cup broth if pan gets too dry. Keep stirring until onions are browned.
4. Stir in minced garlic about 1 min. Turn off heat and cool a few min.
5. Season chicken breasts w/o oregano, crushed pepper flakes, salt, pepper, and garlic powder. Go easy on salt because onions and cheese have salt. Arrange chicken breasts in prepared baking dish.
6. Divide onions on top of each chicken breast. Sprinkle cheese on to and bake 25- 30 min. ( more depending on thickness. Turn on broiler and broil additional 2 min. Garnish w/o chopped parsley if desired.

Lemon Blueberry Explosion Loaf

We are headed to Oregon to stay with friends for aS week and thought I would bake a loaf of breakfast bread to have in the morning before we head out to hike in cool weather. You can find the blog Here.

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

3/4 -1 cup granulated sugar

1 cup sour cream or Greek yogurt

1/2 cup canola oils

2 Tablespoons lemon zest

1-2 Tablespoons lemon extract

1 1/2 cups blueberries 

1 Tablespoon flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze:

3/4 - 1 cup powdered sugar

1-2 Tablespoons almond milk or other milk you have on hand

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9 X 5 loaf pan with non-stick spray. Parchment paper makes it easy to get out of the loaf pan.

2. Whisk together the flour, baking powder, salt and set aside.

3. In a large bowl, add the eggs, sugar, sour cream/ yogurt and oil. Whisk until smooth.

4. Add lemon zest, and lemon extract. Whisk together well.

5. Add dry ingredients and whisk or stir until just combined.

6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries into mixture.

7. Pour batter into prepared loaf pan. Bake for 52-57 minutes or until golden brown.

8. The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on top and sides of bread before center cooks through.

9. Allow loaf to cool in pan for at least 30 minutes before glazing. (I did not do this, thus the crack)

10. For the glaze, combine powdered sugar and almond milk. Stir until smooth.

11. Drizzle over cake.

Fried shrimp

You can find Ree Drummond's recipe Here  I cut the recipe in half and it made about 20 shrimp. We love friend shrimp, but mine usually doesn't have the good crust I want. This has it all. Dip in cocktail sauce and enjoy.

Ingredients:
1/4 cup cornstarch mixed with
1/4 cup all-purpose flour
1 large egg ( you can always add another if needed)
2 T. water
1 cup panko breadcrumbs
Ree adds 1/2 cup of seasoned breadcrumbs, but I did not
3/4 pound peeled and deveined jumbo shrimp
Vegetable oil for frying
Kosher salt and ground black pepper

Cocktail sauce, recipe follows:
1 cup ketchup 1 tablespoon prepared horseradish - mixed


Directions: 
1. Combine cornstarch and flour in a shallow pan. Beat egg and 2 T. water in a second shallow pan. In the third bowl add panko and seasoned breadcrumbs if using. 1st dip shrimp in flour mixture, then egg wash, then bread crumbs.
2. Heat enough oil to fry your shrimp
3. Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side.  I used a fry baby and was able to fry them a total of 2 min. Drain on a paper towel and season with salt and pepper. Serve with cocktail sauce.

Brushetta Shrimp Pasta

Shrimp Pasta

My husband found this recipe. He is good at finding recipes that we both love.  He was my sous cheff.  

Ingredients:

kosher salt to taste

6 oz. angel hair pasta

2 Tablespoons extra-virgin olive oil, divided

1 lb. medium shrimp, peeled and deveined1 

1 teaspoon Italian seasoning

Freshly ground pepper

3 cloves garlic, minced

2 cups chopped tomatoes (I used grape tomatoes cut in 1/2)

1 cup artichoke hearts and black olives if desired

1/2 cup heavy cream or half and half

1/4 cup Parmesan, cheese, plus more for garnish

fresh basil for garnish

Directions

In a large pot of salted boiling water, cook angel hair pasta according for directions until al dente. Drain and set aside.

In a large skillet over medium-high heat, add 1 

tablespoon olive oil. Add shrimp and season with salt, pepper, and Italian seasoning. Cook 2-3 minutes per side. Set aside.

T skillet, add remaining Tablespoon oil. Add garlic and cook 1 minute. Add tomatoes (and artichokes and black olives if desired)  Cook 2 minutes if just tomatoes 4 min. if adding artichokes.  Stir in heavy cream and Parmesan. Let simmer 2 minutes, Add cooked pasta and shrimp Toss until combined. Garnish with basil and more Parmesan if desired.

Lemon/Blueberry scones

I cut this recipe in half.

Ingredients:
2 cups flour
1/4 cup sugar
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter- small chunks
1/4 cup whipping cream
1/2 cup milk
1 large egg

Filling.                                   Glaze
1 cup blueberries.  2 T. Melted butter
Zest of 1/2 lemon.   Zest of 1/2 lemon
                                     3-5 T. Lemon juice
Directions
Preheat oven to 375 degrees. Line baking
sheet w/o parchment paper. Sift together
dry ingredients. Cut in cold butter. Whisk
together wet ingredients. Mix wet ingredients
w/o dry ingredients. Turn out onto lightly
floured board. Press into 10" X 14" rectangle.
Spread blueberries and zest evenly over
dough. Roll dough from small side Slice into
triangles. Brush tops with milk. Bake 20 min. Cool
10 min and add glaze to top.

Three Cheese Stuffed Balsamic Chicken

This recipe comes from Creme De La Crumb. You can find the recipe Here  I poured up the balsamic sauce and we dipped each bite in the awesome sauce.  My husband loved it.

Ingredients:
4 boneless skinless chicken breasts
1 Tablespoon oil
salt and pepper to taste
1/2 teaspoon each dried oregano, thyme, basil, and garlic powder
4 slices provolone cheese
1/2 cup shredded mozzarella cheese
1/2 cup 6 cheese Italian cheese
2 Tablespoons butter
2 Tablespoons honey
1/2 cup balsamic vinegar
3 Tablespoons brown sugar



Instructions:
1. Preheat oven to 375 degrees. Use a sharp knife to cut a pocket horizontally in the thickest side of each chicken breast, being sure not to cut all the way through.
2. Place one slice of provolone cheese in the pocket, topped with 1/4 of mozzarella, and 1/4 of six cheese Italian. Use toothpicks to close and secure the opening.
3. Drizzle chicken breasts with olive oil. Season with salt pepper, oregano, thyme, basil, and garlic powder. Use your fingertips to rub seasonings into the chicken. ( I made a mixture of all spices and spread them over the chicken.)
4. In a large oven-safe skillet over medium-high heat, melt butter. Once almost melted, add the honey and stir until mixture bubbles. Add chicken and brown on each side for 2-4 minutes. Whisk together the balsamic vinegar and brown sugar, pour over chicken and cook 2 minutes longer.
5. Transfer skillet to oven and bake for 15-20 minutes until chicken is cooked through and cheeses are melted. Spoon balsamic sauce from the pan over the chicken, top with fresh basil if desired, and serve.