ONE POT LEMON LENTIL CHICKEN AND RICE

ingredients

1 tbsp. Olive oil

2 chicken breasts, cut into bite sized pieces

1 small onion, diced

2 cloves garlic, minced

½ tsp dried oregano

½ tsp dried thyme

1 cup green lentils, rinsed

1 cup rice

4 cups chicken broth

juice and rind of 1 lemon

½ tsp salt

½ cup frozen peas

chopped parsley (optional)

instructions

In a large pot heat the oil over medium heat.

Cook the onions until soft. Add the garlic and herbs and cook another minute.

Add the chicken turning to brown both sides.

Add the lentils, rice, stock, lemon juice and rind.

Cover the pot and turn the heat down to low. Cook for 20-25 minutes until the liquid has been absorbed.

Season with salt, stir in the frozen peas and garnish with parsley.

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Honey-Nut Encrusted Salmon Fillets

ingredients

2lbs salmon (slab from Costco, cut into 4-5oz. fillets)

2.5 T honey

2.5 T dijon mustard

kosher salt & fresh ground pepper

2 slices wheat bread, toasted then processed into crumbs

4 T finely chopped walnuts

1/2 t dried thyme

2 t olive oil

instructions

Preheat oven to 400 degrees. Combine honey & mustard in a small bowl. Pour over fillets. Season with salt and pepper. In a separate bowl, combine bread crumbs, walnuts, thyme, and oil with a fork. Press the crumb mixture atop the fillets. Bake for 12-15 minutes, depending on the thickness of your fillets.

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5Star Enchiladas

ingredients

1 lb. lean gr. beef

1 can kidney beans, drained & rinsed

1-10.5 oz. can corn, drained

1-4 oz. can diced green chilies

1/4 t. salt

1/4 t. cumin

1/4 t. chili powder

1/2 c. picante sauce or salsa

2-10 oz. cans mild enchilada sauce {I used 1 mild, 1 medium}

1 can Campbell's Cheddar Cheese soup

10 (6 1/2 in.) fajita tortillas

2+ handfuls grated Mexican cheeses

instructions

Preheat oven to 375.

Brown gr. beef. Drain off & blot out extra grease. Mix in kidney beans, corn, diced green chilies, and spices. In a separate bowl, combine salsa, enchilada sauce, and cheddar cheese soup. Warm up slightly to help un-condense the soup. Add about 1 cup of sauce mixture to gr. beef filling and stir.

Put about 1/2 c. of prepared sauce in the bottom of a 9x13 pan. Start generously filling tortillas and rolling them up, seam down. I left the cheese out of my enchiladas because of the cheesy sauce, but you can also sprinkle some grated cheese inside of each enchilada if you'd like. Once all enchiladas are rolled up, cover with remaining sauce mixture. Top with two generous handfuls of cheese, or more. Cover with foil and bake for 25 minutes. Remove foil and bake for another couple minutes, until cheese is melted.

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5-Star Cheeseburger Casserole

ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)

2 teaspoons canola oil

1 1/2 cups onions, finely chopped

1 garlic clove, minced

1 pound 95% lean ground beef

1 teaspoon seasoned salt

2 tablespoons ketchup

4-5 large Roma tomatoes, deseeded and diced

2 tablespoons Dijon mustard

2 cups low fat cheddar cheese, shredded

1/4 cup dill pickles, finely chopped

instructions

Preheat oven to 350 degrees Fahrenheit. Prepare a 9 x 13-inch baking pan with cooking spray.

Boil the pasta in a large pot according to packaged directions until al dente. Drain and set aside.

In a large skillet on medium-high heat, warm the oil. Add the onion and saute until onions are transparent. Add the garlic and stir about 30 seconds until fragrant.

Stir in the ground beef and fully cook through until brown. If using 95% lean ground beef, there is no need to drain. But if you are using a less fat version, drain the fat and return to the stove.

Stir in the seasoned salt, ketchup and mustard until well combined. Add the chopped tomatoes. Reduce heat and simmer for approximately 2 minutes or until the mixture is thickened.

Add the cooked and drained noodles to the meat and stir well. Pour into the prepared baking pan and evenly sprinkle the cheese across the top. Bake in the oven for approximately 15 minutes or until cheese has melted. Remove from the oven and slightly cool before serving. Top with chopped dill pickle.

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OREO CHEESECAKE BROWNIES

ingredients

1 brownie mix prepared as directed

10 oreo cookies, divided

6 ounces cream cheese

⅓ cup sugar

1 egg

1 tsp vanilla

instructions

Preheat the oven to 325. Prepare the brownie mix as directed.

Using the empty brownie bag, crush the oreos or just use your hands to break them up. Stir half the cookies into the batter and spread it out into an 8 inch pan coated with cooking spray.

In a large bowl beat the cream cheese and sugar until light and fluffy. Mix in the egg and vanilla until combined. Fold in the rest of the broken cookies.

Pour the cheesecake mixture on top of the brownie batter and swirl in lightly with a knife.

Bake for 50 minutes.

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CHOCOLATE COVERED CHERRY CHEESECAKE

ingredients

For the base

¼ cup pecans

1½ cup chocolate crumbs

2 tbsp sugar

⅓ cup melted butter

For the cheesecake layer

3 8 oz packages cream cheese, room temperature

¾ cup sugar

1 tsp lemon juice

1½ tsp vanilla

3 whole eggs

1 cup canned, fresh pitted or frozen cherries - drained and patted dry.

½ cup semi sweet chocolate chips

1 tsp butter

splash of cream

instructions

Preheat the oven to 325

In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.

Press the mixture in the bottom and up the sides of a Springform pan. Bake for 8 minutes.

In the bowl of a stand mixer, cream the cheese and sugar together until light and fluffy.

Add the lemon juice, vanilla and eggs. Mix until well combined. Pour the mixture over the crust.

Melt the chocolate chips, butter and cream in a small bowl.

Press the cherries into the cheesecake and drizzle with the melted chocolate. Swirl lightly with a knife.

Bake for 60 minutes. Cool completely in the fridge before serving. Overnight is best.

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APPLE FRITTER BREAD

ingredients

1 tsp cinnamon

¼ cup brown sugar

For the apple layer

2 cups finely chopped apples. I used 2 granny smith

2 tbsp. brown sugar

1 tsp cinnamon

For the bread

½ cup butter, softened

¾ cup sugar

2 eggs

1 tsp vanilla

1½ cups flour

2 tsp baking powder

¼ tsp salt

½ cup milk

For the glaze

½ cup powdered sugar

1-2 tbsp. milk

instructions

Preheat the oven to 350 degrees. Line a 9x5 loaf pan with foil leaving some over hang and spray lightly with cooking spray.

In a small bowl, combine the cinnamon and brown sugar. In another bowl, add the chopped apples, cinnamon and brown sugar.

Cream the butter and sugar in a large mixing bowl until light and fluffy.

Add the eggs and vanilla and stir until fully combined.

Stir in the flour, baking powder and salt.

Slowly add the milk and mix until smooth.

Pour half the batter in the pan. Sprinkle half the brown sugar and cinnamon mixture over top and half the apples.

Pour the remaining batter, cinnamon mixture and the remaining apples. Press the apples lightly into the batter.

Bake for 50-55 minutes or until a toothpick comes out clean.

Whisk the powdered sugar and milk. Pour over the bread.

Cool before slicing.

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Tres Leches - Three-Milk Cake

ingredients

Cake

1 cup sugar

5 large eggs, separated

1/3 cup whole milk

½ teaspoon vanilla extract

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon cream of tartar

Preheat the oven to 350F. Generously butter a 13x9-inch rectangular baking dish the deeper the better, I usually use one that has over 2.8 quart capacity.

Beat ¾ cup of the sugar with the egg yolks until light and fluffy, about 5 minutes or so. Fold the vanilla, flour and baking powder along with the milk.

Beat the egg whites to soft peaks, adding the cream of tartar after 20 seconds. Gradually add the remaining ¼ cup of sugar and continue beating until the whites are glossy and firm, but not dry. Gently fold the whites into the yolk batter. Pour this into the buttered baking dish.

Bake the cake until it feels firm and an inserted toothpick/cake tester comes out clean, 40 to 50 minutes. Take out of the oven and place on a wire rack to cool off. After 10 minutes of so, with a spoon, gently scrap away the top crust of the cake, exposing the layer underneath, using a fork, gently pierce the cake all over. At this point, let the cake cool completely.

Make the Milk soaking cream.

instructions

1 - 14 ounce can Sweetened Condense Milk

1 - 12 ounce can of Evaporated Milk

1 can (use the empty one of the Evaporated Milk) of whole milk

1 - 6.7 ounce can of Heavy Table Cream

1 tablespoon of rum (don’t skip this, it gives it a whole other dimension, and you will not taste it)

3 egg yolks (save the whites for the topping)

Warm up the whole milk until almost hot, using the microwave or over the stove top.

Pour the hot milk into a container or blender and then add the rest of the ingredients. Mix/blend until fully combined. I usually take a taste at this point add more rum or cream if needed, You don’t want this to be overly sweet cream and the Heavy cream and rum tends to tone down the sweetness.

Pour the soaking cream over the cool cake, the cake should automatically start soaking up the cream, but if it pools in any particular area, just move it around so it will absorbed.

Cover with aluminum foil and place in the refrigerator while you make the Meringue toping.

Note: the Heavy Table Cream can be found in most Latin supermarkets and in some cases in your local supermarket in the “Latin” or “Ethic” food section. If you can not find it, you can use Sour Cream instead, measure the amount using the empty can of the evaporated Milk - about half of the can, or if you have a scale then measure the 6.7 ounces needed. Also if you are worried about the “raw” egg factor in the soaking milk, you can exclude, but since you are warming up the milk, this will “cook” the raw eggs when mixing.

Meringue

1 cup sugar

¼ cup of water

½ teaspoon cream of tartar

3 eggs white (saved from the Soaking cream)

¼ teaspoon of vanilla extract

Place ¾ cup plus 2 tablespoons of sugar in a heavy saucepan with ¼ cup of water. Cover and cook over high heat, for 2 minutes. Uncover the pan and cook the sugar to the soft ball stage, 239F on a candy thermometer, 6 to 8 minutes.

Meanwhile, beat the egg whites to soft peaks with the cream of tartar. Add the remaining 2 tablespoons of sugar and continue to beating to stiff peaks. Pour the boiling sugar syrup in a thin stream into the whites and continue beating until the mixture is cool to the touch and is nice and glossy white, add the vanilla extract and mix once more until incorporate.

Finishing the cake

Take the cool cake out of the refrigerator and using an offset spatula, spread the meringue all over the top of the cake. Once is fully covered, I like to put some maraschino cherries on top (use a paper towel to dry the liquid off a bit). Cover again with foil and back into the refrigerator it goes. You can served this the same day its made, as long as you give it at least 2 hours of refrigeration time. It’s best the next day.

Note: You will have some meringue left over, which gives you a perfect excuse to make chocolate cupcakes in order to frost them with the left over.

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Mint Chocolate Eclair Cake

ingredients

1 box chocolate graham crackers

2 (3 1/4-ounce) boxes vanilla instant pudding

3 1/2 cups milk

1 1/2 tsp mint extract, divided

green food coloring

1 (8-ounce) container Cool Whip, thawed

1 can chocolate frosting

instructions

Spray the bottom of a 9x13 pan with cooking spray.

Line the bottom of the pan with whole graham crackers.

In bowl of an electric mixer, mix pudding with milk, a few drops of green food coloring and 3/4 teaspoon mint extract; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Stir in remaining 3/4 teaspoon of mint extract. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

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Mint Chocolate Guinness Brownies

ingredients

1 box of your favorite fudge brownie mix (plus ingredients listed on box)

¾ cup Guinness (or stout beer)

½ cup dark chocolate chips

⅓ cup softened butter

2 ½ cups powdered sugar

¾ tablespoon mint extract

2 tablespoons skim milk

Green food coloring (optional)

instructions

Heat Guinness in a small saucepan over medium/high heat for about 12 minutes. You are making a reduction, so the beer should reduce to about ⅓ cup in this amount of time. Take off of heat and set aside.

Mix brownie box ingredients according to package instructions. If the box gives you the option of fudgy vs. cake brownies, go with fudgy.

Add Guinness reduction to batter and stir completely. Add chocolate chips and stir to combine.

Cook brownies according to package instructions.

Remove from oven and allow to cool completely.

Using an electric mixer, beat butter until creamed. Add in the powdered sugar one cup at a time. Add milk and continue to beat until a fluffy icing forms. Add in the mint extract and food coloring (optional).

Once brownies are completely cool, Ice with icing and place in fridge for 30 minutes to allow the icing to set.

Cut and serve. Enjoy!

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Easy Apple Dumplings

ingredients

2 (8 ounce) cans crescent rolls

2 sticks butter

1½ cups brown sugar

1 teaspoons vanilla

1 teaspoon cinnamon

1 ½ cup 7 Up (or other lemon soda)

2 apples (Golden Delicious or Granny Smith)

instructions

Butter a 13 x 9 inch baking dish.

Preheat the oven at 350 F.

Peel and core apples, than cut each apple into 8 slices

Roll each apple slice in a crescent roll and place in a buttered dish.

Melt butter, stir in sugar, vanilla and cinnamon, and when it’s thickened, remove from heat and pour over the dumplings.

Pour the soda in the middle and along the edges of a pan(not over the rolls)

Bake for 35-45 minutes, or until they become golden brown.

Serve warm.

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Garlic Pesto Chicken with Tomato Cream Penne

ingredients

1/2 bottle(s) Lawrys Herb and Garlic Marinade

2 tablespoon(s) Pesto

2 Boneless Chicken Breasts

8 ounce(s) Penne Pasta 1/2 box

2 tablespoon(s) Olive Oil

3 clove(s) Garlic minced

2 tablespoon(s) Pesto

1/2 cup(s) chicken broth

8 ounce(s) Tomato Sauce

1 cup(s) half-and-half

1 tablespoon(s) Flour as needed

instructions

Cut chicken into one inch strips. Using same knife make slits into chicken. Pour lawrys marinade and pesto over chicken. Marinate over night.

Boil water and start on noodles.

Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down.

Add tomato sauce. Then add milk. Simmer for 5 minutes.

Toss pasta in. Add flour if it needs to be thickened.

Place chicken on top and serve.

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Overnight Tex-Mex Egg Bake

ingredients

12oz bulk spicy pork sausage

5cups frozen southern-style hash brown potatoes (from 32-oz bag)

1can (4.5 ounces) Old El Paso™ chopped green chiles, undrained

3cups shredded Colby-Monterey Jack cheese (12 oz)

6eggs

1 1/2cups milk

1/4teaspoon salt

1cup Old El Paso™ Thick 'n Chunky salsa

instructions

Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa.

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Gooey Caramel-Pecan Cake

ingredients

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

Water, vegetable oil and eggs called for on cake mix box

20 caramels, unwrapped

1/3 cup butter or margarine

1/3 cup whipping (heavy) cream

1 cup chopped pecans, toasted

1 container Betty Crocker™ Whipped chocolate frosting

instructions

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans, or spray with baking spray with flour.

Make and bake cake mix as directed on box for two 8-inch or 9-inch rounds. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

In 1-quart saucepan, heat caramels, butter and whipping cream over medium heat 6 to 8 minutes, stirring frequently, until caramels are melted and mixture is smooth. (Or place caramels, butter and whipping cream in 4-cup glass measuring cup; microwave uncovered on High 1 to 3 minutes, stirring once or twice.) Stir pecans into melted caramel. Cool 30 to 45 minutes or until firm enough to spread without running over edge of cake.

Place 1 cake layer on plate, round side down. Spread with 1 cup of the pecan filling. Top with second layer, round side up. Spread remaining pecan filling into 4- to 5-inch circle on top of cake. Spread chocolate frosting on rest of top and side of cake. Store loosely covered.

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GARLIC LEMON PASTA AND SHRIMP!

ingredients

12 ounces thin spaghetti or linguine

3 tablespoons olive oil

1 1/2 pounds large shrimp, peeled and deveined

Salt and freshly ground black pepper

2 cloves garlic, minced

1/4 teaspoon crushed hot red pepper flakes, or more to taste

1 1/2 tablespoons fresh grated lemon zest

1/4 cup white wine

1/4 cup fresh lemon juice (or the juice of one lemon)

1/2 cup fresh grated Parmesan cheese

3 tablespoons toasted pine nuts (optional)

instructions

1. Bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to the package directions, or until al dente.

2. While the pasta is cooking, heat 2 tablespoons of the oil in a large skillet over medium heat. Add the shrimp in a single layer. Sprinkle with salt and pepper. After 2 minutes, turn the shrimp over, add the remaining tablespoon of oil, the garlic, and red pepper flakes. Stir constantly for 1 to 2 minutes. Add the lemon zest and white wine to the shrimp. Stir to reduce the wine slightly. Stir in the lemon juice.

3. Ladle 1/3 cup of the cooking water into a large serving bowl. Drain the pasta and add to the bowl. Pour the shrimp with the sauce over the pasta. Add the pine nuts and Parmesan and toss to mix and coat. Serve with a drizzle of olive oil and extra red pepper flakes on each serving, if desired.

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Taco Corn Bread Casserole

ingredients

1 pkg 8.5 oz corn bread/muffin mix

1 egg

1/3 c milk

1 lb hamburger

1 pkg taco seasoning mix

1 can(s) black beans

1 c sour cream

1 c mexican cheese (or any cheese you like)

1/2 c onion, chopped

1 medium tomato, chopped

1 c shredded lettuce

1 can(s) sliced olives (optional)

instructions

1 Brown the hamburger and then add the taco seasoning, according to package directions.

2 Preheat the oven to 350. In a large bowl, combine the corn bread, egg and milk until blended. Spread into an 8 x 8 pan sprayed with cooking spray. Bake for 15 minutes.

3 Combine taco meat and beans, spread over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 20 - 25 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.

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No Bake Lemon Oreo

ingredients

instructions

First step to prepare this recipe is to place 20 cookies in a gallon sized sandwich bag. And next roll with a rolling pin to coarsely crush the cookies. Then again place cookies & butter in a large bowl. Second step : Now at this step you need to mix till the butter has been worked through. Next place mixture loosely in the bottom of a 9 x 9-inch pan.

Step 3 : Next make sure to mhisk together pudding mix & milk till smooth then for sure set a side for 2 mins. Then add in ONE cup of whipped topping. And carefully spread over cookies in pan. Crush remaining cookies and sprinkle 1/2 over pudding. And for the rest reserve it for the topping.

Step 4 : Finally step , Now mix lemon pie filling gently with one cup of whipped topping. And then spread over pudding. Spread remaining whipped topping over the lemon mixture. Sprinkle with remaining cookies.Finally cover with plastic wrap & refrigerate at least for 8 h before serving. Enjoyee!!

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Chocolate Cake

ingredients

instructions

First step : Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

Second step : Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

Third step : Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

Step 4 : Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 mins, until a toothpick or cake tester inserted in the center comes out clean.

Step 5 : Remove from the oven and allow to cool for about 10 min, remove from the pan and cool completely.

Step 6 : Frost cake with Chocolate Buttercream Frosting.

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Asian Style Meatballs

ingredients

32 Ounce bag frozen meatballs (approximately 60)

⅔ Cup Hoisin sauce

¼ Cup rice vinegar

2 garlic cloves minced

2 Tablespoons soy sauce

1 Teaspoon ground ginger

Chopped green onion

instructions

Bake meatballs for 15 minutes at 350 degrees.

While baking, whisk together all the ingredients for the sauce.

Pour sauce into large skillet over medium heat, mix in baked meatballs.

Stir meatballs into sauce and let them cook through for about 8 minutes, stirring periodically.

Serve over rice or individually as appetizers. Enjoy!

Slow Cooker Instructions:

Place meatballs in slow cooker

Mix together all sauce ingredients and pour over meatballs

Cook on high 3-4 hours or Low for 6 hours

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Chicken Mozzarella Pasta with Sun-Dried Tomatoes

ingredients

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, or use 3-4 oz fat-free sun dried tomatoes

1 lb chicken breast tenders

salt

paprika (just a little bit)

1 cup half and half

1 cup mozzarella cheese, shredded

8 oz penne pasta (for gluten free, use Tinkyada gluten free brown rice pasta)

1 tablespoon basil (if using dry basil), if using fresh basil you can add more

1/4 teaspoon crushed red pepper flakes (at least, add more to taste)

1/2 cup reserved cooked pasta water (or more)

salt, to taste

instructions

Note: if using sun-dried tomatoes in oil (in a jar), make sure to drain sun-dried tomatoes from oil, before using them. Reserve 2 tablespoons of this drained oil for sauteing as described below:

In a large pan, on high heat, sautee garlic and sun-dried tomatoes (drained from oil) in 2 tablespoons of oil (reserved from the sun-dried tomatoes jar - see note above) for 1 minute until garlic is fragrant. Remove sun-dried tomatoes from the pan, leaving the oil, and add chicken tenders, salted and lightly covered in paprika (for color) and cook on high heat for 1 minute on each side. Remove from heat.

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta with cold water (to stop cooking).

Slice sun-dried tomatoes into smaller bits and add them back to the skillet with chicken. Add half and half and cheese to the skillet, too, and bring to a gentle boil. Immediately reduce to simmer and cook, constantly stirring, until all cheese melts and creamy sauce forms. If the sauce is too thick - don't worry - you'll be adding some cooked pasta water soon. Add cooked pasta to the skillet with the creamy sauce, and stir to combine. Add 1 tablespoon of basil, and at least 1/4 teaspoon of red pepper flakes. Stir to combine.

Add about 1/2 cup reserved cooked pasta water because the creamy sauce will be too thick (do not add all water at once - you might need less or more of it). This will water down the thickness of the cheese sauce and make it creamier. Immediately, season the pasta with salt and more red pepper flakes, to taste, if needed. Let it simmer for a couple of minutes for flavors to combine.

Note: Make sure to salt the dish just enough to bring out of the flavors of basil and sun-dried tomatoes.

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