Fabulous Chicken Marsala

ingredients

For the pan-fried chicken:

1-1/2 lb. chicken breasts

salt & pepper

1/2 c. flour

vegetable oil

Season chicken breasts with salt and pepper, coat with flour, and pan-fry in a couple tablespoons of vegetable oil over medium heat. (If chicken breasts are thick, slice in half or pound out before frying.) Allow cooked chicken to drain on paper towels. Reserve drippings for sauce.

For the marsala sauce:

3-4 strips of bacon, chopped

8 oz. white button mushrooms, sliced

1 clove garlic, minced

1 T. tomato paste

1-1/4 c. Marsala wine

1/2 c. chicken stock

4 t. lemon juice***

4 T. butter

salt & pepper

instructions

To drippings leftover from chicken breasts, add your chopped bacon. Fry until crispy and remove--drain on paper towels. Toss in sliced mushrooms. Saute until soft and golden over medium heat. Drain off any excess oil, especially if there is a lot (I prefer blotting with paper towels). Add in garlic, continue sauteing until golden. Add tomato paste to sauteed mushrooms, and stir to dissolve paste and coat all of the mushrooms. Allow the tomato paste to brown a little bit (~1-2 minutes), then deglaze the pan with marsala wine. Over medium-high heat, allow the sauce to come to a simmer and begin reducing. Add in chicken broth. Continue simmering and reducing. After a couple of minutes, once sauce has reduced and is no longer a thin liquid, cut heat to low and stir in lemon juice and butter. Add crisped bacon. Season with salt and pepper, to taste. Return chicken breasts to pan. Turn to coat with sauce. Best served with egg noodles.

***The original recipe called for lemon juice. Although I did add it, it seemed pointless. I think the tomato paste provided enough acidity, and the lemon flavor was also masked by the wine, for the most part. If you don't have lemon juice on hand, then I would consider skipping it altogether.

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Moist Chocolate Chip Banana Bread

ingredients

1/3 c. butter, softened

1 c. AP flour

1 t. baking powder

1 t. baking soda

pinch of salt (omit if salted butter was used)

3/4 c. brown sugar

1/2 t. cinnamon

1 cup smashed bananas, over-ripe

1 t. vanilla

1 egg

1/2 c. plain greek yogurt (or sour cream)

3/4 c. semi-sweet chocolate chips

instructions

Preheat oven to 350. Grease an 8-1/2x4-1/2" loaf pan. Set aside.

Sift together flour, baking powder, and baking soda; set aside.

In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy. Scrape down sides and bottom of bowl. Add in bananas and vanilla; continue mixing for another minute. Mix in egg until mixture is well combined.

Set electric mixer to low speed, and gradually add in flour mixture.

Mix in yogurt by hand until there are a few remaining white streaks.

Fold in chocolate chips.

Transfer batter to loaf pan and bake for 45-50 minutes.

Cool completely, then store in refrigerator

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Meatball Sub Casserole

ingredients

1 loaf french bread, cut into 1 in thick slices, toasted

1 (8 oz) package cream cheese, softened

1/2 c. mayonnaise

1 tsp Italian seasoning

1/4 tsp pepper

2 c. shredded mozzarella cheese, divided

1 lb package fully cooked frozen meatballs, thawed

1 (28 oz) jar pasta sauce

instructions

Preheat oven to 350 degrees.

Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

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Pumpkin Pie Crumb Bars

ingredients

Crust

1 1/4 cups all-purpose flour

1 1/4 cups quick oats (old fashioned works too)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Pumpkin Pie Filling

1/4 cup granulated sugar

1/4 cup packed-light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 pinch ground cloves

1/4 tsp salt

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk or half and half

Whipped cream and cinnamon, for serving (optional)

instructions

Crust

Preheat oven to 350 degrees. Mix together flour, oats, salt and baking soda for 30 seconds. Add your 1/2 cup sugar and 1/2 cup brown sugar. Then add the melted butter and vanilla until everything is evenly moistened.

Press half of the mixture into a greased 8 by 8-inch pan and bake for 15 minutes.

Pumpkin Pie Filling

While your crust is cooking, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Then add in egg, egg yolk and vanilla and stir until blended. Next, mix in pumpkin and milk.

After your crust has cooked for 15 minutes, pour your pumpkin mixture over crust and return to the oven and bake another 15 minutes. After 15 minutes, remove from oven and top with the remaining crumb mixture. You will also want to move your oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden brown and the center only wiggles a little.

Remove from oven and you can serve warm with whipped cream or ice cream. You can also refrigerate and serve a little colder. Both are super delicious!

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PEANUT BUTTER BROWNIES

ingredients

1 package Ghirardelli brownie mix, prepared as directed. Any mix can be substituted.

½ cup peanut butter chips

For the frosting

¼ cup butter, softened

¾ cup smooth peanut butter

1 cup powdered sugar

To finish

grated chocolate

instructions

Spray an 8x8 inch baking pan with cooking spray. Preheat oven to 325 degrees.

Prepare the brownie mix, add in the peanut butter chips and bake as directed.

Let the brownies cool completely before frosting.

For the frosting

Combine the butter and peanut butter. Mix until light and fluffy.

Add the powdered sugar and mix until fully incorporated.

To assemble

Spread the frosting evenly over the cooled brownies and grate the chocolate on top.

Refrigerate until the frosting has firmed up, making cutting easier.

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PORK CHOPS WITH WINE & MUSHROOM SAUCE

ingredients

6 thick cut pork chops

salt and pepper, to taste

2 tbsp olive oil

2 cups sliced mushrooms

1 shallot, minced

1 clove garlic, minced

½ cup white wine

1 cup half and half

½ cup chicken stock

1 tbsp chopped chives, to garnish

instructions

Heat the oil in large skillet.

Salt and pepper the pork chops then fry the pork chops over medium heat until cooked through.

Transfer the pork chops to a plate and cover while you prepare the sauce.

Add sliced mushrooms to the pan and cooked until browned.

Add the shallots and garlic in with the mushrooms and cook about a minute.

Add the wine to the pan and stir the mushrooms around.

Stir in the half and half and cook until the sauce is thickened up a bit. Then add the stock. Season as necessary.

Add pork chops back to the pan to warm back up and serve with chives sprinkled on top.

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ENCHILADA CASSEROLE

ingredients

8 flour tortillas, I use the smart fiesta from Old El Paso

3 cups warm enchilada sauce

2 cups cooked, shredded chicken

1-2 cups shredded cheese

instructions

Preheat the oven to 350 degrees.

Spoon a small amount of sauce on the bottom of your baking dish.

Layer with two tortillas to cover (cutting or ripping as necessary) ¼ of the chicken, cheese and some sauce.

Continue layering three more times ending with sauce and cheese.

Bake for 30 minutes. Let sit for 10-15 minutes before serving.

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Chocolate Peanut Butter Poke Cake

ingredients

1 box yellow cake mix, plus ingredients to make cake

2/3 cup peanut butter

1 1/2 cup chocolate syrup (Hershey's)

1 can sweetened condensed milk

8 regular Reese's peanut butter cups, divided

8 oz cool whip, thawed

1 (16oz) can chocolate frosting

instructions

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9x13-inch pan.

While cake is baking, mix milk and chocolate syrup until well blended.

When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.

Chop Reese's cups into small pieces. Sprinkle half of the Reese's cups over cake.

Carefully combine chocolate frosting and Cool Whip. Spread over the top of cake, then sprinkle the remaining Reese's cup on top. Chill.

Tip: I like to refrigerate the Reese's cups so they chop easier.

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"Cracked Out" 7up Biscuits

ingredients

2 cups Bisquick

1/2 cup sour cream

1 1/2 Tbsp dry Ranch dressing mix

1/2 cup shredded cheddar cheese

3 strips cooked bacon, chopped

1/2 cup 7-up

1/4 cup melted butter

instructions

Preheat oven to 450.

In a medium bowl, combine Bisquick, sour cream, Ranch, cheese and bacon. Stir in 7UP. Stir just until combined. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Cut with a 2 1/2-inch round biscuit cutter.

Melt 1/4 cup butter in a 9-inch square pan. Place cut biscuits in pan.

Bake for 12-15 minutes or until golden brown.

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Chocolate Toffee Cake

ingredients

1 box devils food cake mix, plus ingredients to make the cake

1 can sweetened condensed milk

1 jar Smucker's caramel ice cream topping

1 (8oz) tub Cool-Whip (I used Light)

1 bag Heath Toffee bits

instructions

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle half of the Heath bits over cake. Spread Cool Whip over the top, then sprinkle the remaining Heath bits on top. Chill.

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Pineapple Upside Down Cake

ingredients

I cup packed brown sugar

1/2 cup unsalted butter

1 can pineapple slices

Cake:

1 1/2 cups AP or GF flour

6 Tbsp cake flour or brown rice flour

6 Tbsp finely ground blanched almonds

1 tsp baking powder

1/2 tsp salt

1 3/4 cups sugar

1 cup butter

4 large eggs

1 tsp vanilla

3/4 cup sour cream

instructions

Preheat oven to 325 degrees.

Melt sugar and add butter to make caramel sauce. Spread sauce into a 10″ cake pan and arrange the pineapples on top.

To make the cake cream butter and sugar and then add eggs one at a time. Gently incorporate the dry ingredients until just mix, then add the sour cream. Mix completely but very gently.

Spread the cake batter over the pineapples and bake for 1 hour or until a cake tester comes out clean.

Let sit for 5-10 minutes, run a knife around the edges, then carefully turn out onto a cake board or cake plate. Watch out for the hot goo!

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Peanut Butter Cheesecake Bars!

ingredients

GRAHAM CRACKER CRUST:

1 STICK BUTTER

1/2C. SUGAR

1 1/2C. GRAHAM CRACKER CRUMBS

MELT THE BUTTER IN THE MICROWAVE IN A BOWL. STIR IN SUGAR AND CRUMBS. LINE AN 8 INCH PAN WITH NONSTICK FOIL AND PRESS THE CRUMB MIXTURE IN. BAKE ABOUT 9 MINS AT 350 AND LET COOL. ONCE COOL, LINE THE CRUST WITH SNACK SIZE PEANUT BUTTER CUPS TO COVER THE BOTTOM.

PEANUT BUTTER CHEESECAKE:

8 OUNCES CREAM CHEESE

1 EGG

1/2C. SUGAR

1/4C. PEANUT BUTTER

instructions

ELECTRIC MIX CREAM CHEESE AND SUGAR. ADD EGG AND PEANUT BUTTER. POUR OVER PEANUT BUTTER CUPS AND SPREAD OVER CRUST. BAKE 30 MINUTES AT 350. LET COOL COMPLETELY.

PEANUT BUTTER GANACHE:

In microwave, combine:

1/2c. heavy cream

8 Tablespoons butter until hot.

Stir in:

6 ounces peanut butter chips until melted and smooth. Stir in 2T. sifted powdered sugar and pour over the bars. Chill firm before cutting. Cut into 9 squares and drizzle melted dark chocolate chips on top of each bar. Keep chilled!

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Pineapple Cake

ingredients

Pineapple Cake

1 yellow cake mix

1 small box vanilla pudding mix

4 eggs

1/3 cup oil

20 oz. can crush pineapple, divided

Glaze

¼ cup butter

¾ cup crushed pineapple

2 cups powder sugar

instructions

Preheat oven to 350⁰F. Grease and flour Bundt pan or angel food cake pan. Set aside ¾ cup of crushed pineapple for glaze.

In a large mix bowl combine cake mix, pudding mix, eggs, oil and remaining pineapple. Mix on medium speed for 3 minutes. Pour into prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in center comes out clean.

For glaze; in small sauce pan melt butter add the ¾ cup crushed pineapple and powder sugar, stir until sugar is dissolved. Spoon glaze over cooled cake.

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No Bake Cherry Cheesecake

ingredients

1 sleeve of graham crackers - crushed or 2 cups of graham cracker crumbs

2 packages (8 oz) Light cream cheese at room temperature

¾ cup plain greek yogurt

8 oz Light Cool Whip Thawed

½ cup confectioner's sugar

1 can lite pie filling (cherry and blueberry are our favorites)

instructions

Spread graham crackers onto bottom of 9 x 9 pan

Beat cream cheese,yogurt and confectioner's sugar on medium until smooth.

Fold in cool whip.

Add cream cheese mixture on top of graham crackers.

Top with pie filling.

Refigerate until ready to serve

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Creamy Burrito Casserole

ingredients

1 lb ground beef

1/2 medium onion chopped

1 package of taco seasoning

6 large flour tortillas

1 can refried beans

2-3 cups shredded Colby Jack cheese

1 can cream of mushroom soup

4 ounces sour cream

a little hot sauce if you want spicy

instructions

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kings hawaiian baked ham

ingredients

instructions

First step to prepare this recipe is to Heat oven to 350. Melt butter and mix in mustard, Worcestershire sauce, onion& poppy seed. Simmer for several minutes.

Second step : Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves in tact).

3. In a greased 9×13 pan, place bottom half of rolls and spread 1/3 of the onion mixture over the bottom of the rolls followed by the ham and cheese.

4. Replace the tops of the rolls and spread the remaining onion mixture over top.

5. Cover and bake for 15-20 minutes and, once finished, separate for serving.

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Mexican Lasagna Recipe

ingredients

1 can (10.75 ounces) condensed cheddar cheese soup

1/4 cup milk

1 package (1 ounce) fajita seasoning mix, divided

1 pound ground beef

1 can (10.75 ounces) condensed golden mushroom soup

1/2 cup water

1 tablespoon chili powder

1 1/2 teaspoons crushed dried oregano leaves

12 (5- to 6-inch diameter) corn tortillas

Chopped tomatoes, optional

Sliced green onions, optiona

l

instructions

In medium bowl, stir together cheddar cheese soup, milk and half the fajita seasoning, mixing until mixture is smooth.

In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Pour off any fat.

Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mixing well.

Increase heat and bring mixture to a boil.

Reduce heat to low and continue cooking for 5 minutes. Remove skillet from heat.

Place 3 tortillas in bottom of a shallow, 2-quart baking dish, overlapping slightly and covering bottom as much as possible.

Spread 1 cup beef mixture over tortillas in dish. Add another layer of 3 tortillas and another cup of beef mixture. Repeat layers with 3 more tortillas and another cup of beef.

Top with remaining tortillas. Spread cheese soup mixture over tortillas.

Bake at 350°F for 30 minutes, or until hot and bubbling. Let stand at room temperature for 10 minutes.

Sprinkle with chopped tomatoes and sliced green onions, if desired. Serve hot. Mexican Lasagna Recipe yields 6 servings.

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Mississippi Mud Cake

ingredients

1 cup butter, melted $

2 cups sugar $

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten $

1 teaspoon vanilla extract

1/8 teaspoon salt $

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting

instructions

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

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LaSaGnA TiMpAnO

ingredients

Pesto

Tomato Sauce

Alfredo Sauce

Lasagna Noodles

Salami

Mozzarella

Parm

Provolone

Ricotta

instructions

Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have those 3 things, you cook the lasagna (try and undercook it a bit) and build the thing. Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesnt fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up. Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.

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Artichoke and Tomato Chicken

ingredients

1/4 cup olive oil

4 fresh tomatoes, diced

3 tablespoons chopped fresh basil

2 tablespoons chopped fresh oregano

6 artichoke hearts, drained and chopped

2 red bell peppers, chopped

1 (8 ounce) package mozzarella cheese, cubed

6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness

2 cups marinara sauce

instructions

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

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