Sweet Baked Ham and Swiss Cheese Sliders

These sliders go fast and are so tasty, they will disappear quickly and be in demand so make plenty
The bread lightly buttered adds just what these call for the perfect flavor too

Ingredients:
1 12 pack King’s Hawaiian Original Rolls
1 package sliced deli ham
1 package sliced Swiss cheese
1 stick unsalted butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce

How to make it :
Melt butter and mix in mustard and Worcestershire sauce. Simmer for several minutes.

Cut the entire pack of rolls in half, horizontally (keeping all top and bottom halves intact).

In a greased 9×13 pan, place bottom half of rolls and put 1/3 of the butter mixture over the bottom of the rolls. Layer the ham and cheese on top.

Replace the tops of the rolls and put the remaining butter mixture over top.

Cover and bake at 350 degrees for 15-20 minutes. Separate for serving.

Grape Cherry Salad

A sweet dessert to serve any day of the week, easy to make and is so pretty in a glass bowl. It keeps for a few days if there are any leftovers too


Ingredients:
Approximately 2 lbs. seedless grapes. Your choice red or green or mix the two. Remove grapes from stems, wash and let dry. Meanwhile, cream together:
1 cup dried cherries (make sure they are pitted)
8 oz. cream cheese (room temp)
1 cup sour cream
1/2 cup brown sugar

Fold grapes and dried cherries into creamed mixture. In another bowl, combine 1 cup chopped pecans and 1/2 cup sugar (white or brown--your choice). In a pretty bowl or serving dish, spread a layer of the grape mixture, then a layer of the pecan mixture. Alternate layers, ending with pecans. Cover and chill before serving. Refrigerate leftovers. Will keep for several days

Beef Enchiladas

Rich beefy Enchiladas are just right for dinner tonight here is my recipe for them

serves 8-12
What you need:
1 can enchilada sauce
1 1/2 pounds ground beef
1 teaspoon garlic salt and pepper
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cayenne powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 onion diced
3-4 cloves garlic minced
1 (16 ounce) can refried beans
1 (12 ounce) package corn tortillas
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese

How to make it:
Cook beef with onions and garlic till meat is no longer pink and onions are translucent
drain off extra grease then add all the spices and stir in to mix.
add about a third of enchilada sauce and mix, then combine refried beans and mix together.
Pour half of remaining sauce into olive oil sprayed casserole dish
Dip each corn tortillas to lightly coat then spoon a good tablespoon of meat mixture onto each tortilla and spread in the middle add a teaspoon of cheese and gently roll and place folded side down into casserole dish.. Arrange tortillas in the dish. Spoon remaining sauce over all enchiladas.
Spread rest of the Cheddar and Monterey Jack cheeses over the enchiladas.
Cover and bake in preheated oven for 20 minutes. Then uncover and bake until cheese is melted. Remove from oven and let sit for 5 minutes before serving.

Try My Jalapeno Cream Cheese Chicken Enchiladas

Jalapeno Cream Cheese Chicken Enchiladas

Enchiladas are so good and these are easy to make and full of flavor Topped with a smooth cheese sauce, it's delicious, Enjoy good food


8-12  servings
583 cals

What you need:
3 skinless, boneless chicken breast halves
1 teaspoon cayenne pepper
1/2 teaspoon garlic powder
salt and ground black pepper to taste
2 tablespoons butter
1 large onion, minced
2 jalapeno peppers, seeded and minced (wear gloves)
1 (8 ounce) package cream cheese
1 tablespoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (28 ounce) can green enchilada sauce
12 corn or flour tortillas
8 ounces shredded Mexican style cheese, divided
1 jar of cheese sauce or homemade cheese sauce

How to make it:

Preheat oven to 350 degrees F (175 degrees C).
Season chicken breasts with 1 teaspoon of cayenne pepper, 1/2 teaspoon of garlic powder, salt, and black pepper. Place into a baking dish.
Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 45 minutes. Allow chicken to cool, and shred with 2 forks. Set chicken aside.

Heat butter in a large nonstick skillet over medium heat, and cook the onion and jalapenos until the onion is translucent, about 5 minutes; stir in the cream cheese in chunks, and allow cream cheese to melt and soften. Stir in cream cheese, garlic powder, cayenne pepper, paprika, chili powder, and cumin. Mix in the cooked chicken meat; remove from heat.
Pour half the green enchilada sauce into the bottom of a 9x13-inch baking dish. Lay tortillas out onto a work surface, and place chicken mixture in a line down the center of each tortilla; sprinkle with about 1 tablespoon of  cheese per tortilla. Roll up the tortillas, and place into the sauce in the dish, seam sides down; pour the remaining sauce over the enchiladas. Sprinkle remaining 4 ounces of cheese over the top. Then I top that with a jar of good cheese sauce or homemade cheese sauce.
Bake in the preheated oven until the filling is hot and bubbling and the cheese has melted, 30 to 35 minutes.

try Beef Enchiladas here

Jalapeno Popper Dip

 Here is a delicious appetizer especially good at holidays or for a Mexican fiesta dinner.

2 - 8 ounce packages cream cheese, room temperature

1 cup mayonnaise

1 cup shredded Mexican blend cheese

1 - 4 ounce can chopped green chilis (do not drain)

1 - 4 ounce can sliced jalapenos (do not drain) - double if you like heat

1 cup panko bread crumbs

1 cup Parmesan cheese, divided

1/4 cup butter, melted

In a food processor add cream cheese, mayonnaise, Mexican cheese, green chilis, jalapenos and 1/2 cup of the Parmesan cheese.  Spread the dip into a greased (I used butter) 2-quart casserole dish. 

In a bowl mix bread crumbs and the remaining 1/2 cup Parmesan cheese.  Pour melted butter over the crumb mixture and mix well.

Sprinkle crumb mixture evenly over the dip and bake at 375 degrees for about 20 minutes.  The top should be browned and the dip bubbling on the edges.  Do not over heat or the mayonnaise will separate and a grease puddle will form in the middle of your dip.  Serve with buttery crackers, French baguette or chips.  Serves 8-10.

Crockpot Salsa Chicken

This Crockpot Salsa Chicken with cheese requires only 3 ingredients. It’s easy to make, full of flavor and so delicious!

INGREDIENTS
2 lbs chicken breasts boneless, skinless (about 4)
2 cups salsa mild
1 cup Mexican Blend cheese shredded

INSTRUCTIONS
Prepare chicken: Place whole chicken breasts in your crockpot then pour the salsa over each breast.
Cook: Cook anywhere from 1 1/2 to 2 hours on high or 4 hours on low, you don't want to cook it longer because it will start falling apart.
Preheat your oven to 425 F degrees.

Add Cheese: Transfer the chicken to a 9x13 inch baking dish. Spoon some of the leftover salsa over the chicken.  Sprinkle each breast with cheese, about 1/4 cup of cheese for each breast.
Bake: Place the baking dish in the oven and bake for 15 minutes or until the cheese is golden brown and is bubbling.

Pumpkin Cake Roll

This pumpkin roll is slightly spongy and moist and filled with gooey goodness of cream cheese frosting. It makes a beautiful holiday dessert

INGREDIENTS:
3 eggs
1 cup sugar
2/3 cups pumpkin
2/3 cups flour
1 teaspoon soda
1 teaspoon pumpkin pie spice
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons butter
1 teaspoon vanilla

PREPARATION:
Preheat oven to 350 degrees. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan lined with parchment paper. Spray parchment paper with non stick cooking spray. Allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.

Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a 1/4" border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder the outside of pumpkin cake roll with powdered sugar before wrapping in wax paper or foil so not to stick to the wrapping. Chill for at least 1 hour. When ready to serve slice 1/4" thick and garnish with powdered sugar and cinnamon.

Old Fashioned Meatloaf

Lots of beefy goodness in this perfectly seasoned classic meatloaf. Topped with a Tomato based glaze that adds just the right amount of sweet and tart to this amazing comfort food.

Serves: 6 servings

Ingredients
1½ lbs ground beef
¾ cup quick oatmeal
¾ cup milk
1 egg
½ cup onion, finely diced (or grate it if your kids will freak out if they see a piece of onion)
1¼ tsp salt
¼ tsp pepper
1 teaspoon garlic minced
⅓ cup ketchup
2 tbsp brown sugar
1 tbsp mustard

Instructions

Preheat oven to 350 degrees
Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl. Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.
Transfer meat into a large loaf pan and press it down evenly into the pan.
Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.
Bake at 350 degrees for 1 hour and 20 minutes
Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.

Roasted Onion Potatoes

Here's an easy side dish that is tasty and fast to make when time is short or you want to cheat on
They are so good, crispy, full of flavor

ingredients
Bake 350 degrees
serves 4-5

what you need:
1 package onion soup mix dry
4 medium to large potatoes cut in chunks(can leave skins on)
drizzle olive oil(about 2-3 tablespoons

how to make it:
wash but don't peel potatoes cut into small chunks
place in large baggie or bowl, toss with olive oil
pour soup mix in and stir around a few seconds to coat
Put into pan or sheet pan and spread out
bake an hour in oven, stir halfway through
Serve with cheese, sour cream, green onions or toppings you like

French Onion Soup

I was craving French onion Soup and so I made some instead of going out to get any, which can be hard to find plus has tons of salt and who knows what other ingredients I don't need.
This soup is so good slightly rich very warm and cheesy too. Mmmmm

6 servings

Ingredients
3 tablespoons unsalted butter
3 1/2 pounds red onion, thinly sliced with a slicer is best you can use a mix of onions
2 teaspoons chopped fresh thyme or 1 tablespoon dried
4 cloves garlic, minced
1 cup dry white wine or beef or any broth
6 cups chicken broth, homemade or low-sodium
1 teaspoon sea salt plus more to taste
1 tablespoon red wine vinegar
Freshly ground black pepper
Six 1/2-inch slices baguette (French bread), toasted
12 ounces Gruyere and swiss cheese, shredded (about 3 cups together)

Directions
In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onions, stir to combine with the butter, cover, and cook for 30 minutes, stirring occasionally. Remove the cover; increase the heat to medium-high and cook, until the onions are brown and caramelized, about 30 minutes. (Stir the onions frequently toward the end of this stage in the cooking, so they do not scorch or burn.) Add the thyme and garlic, saute for 2 to 3 minutes more. Pour in the wine and scrape up the browned bits from the bottom of the pan with a wooden spoon; simmer until the wine or broth, is reduced by about half. Stir in the 6 cups of broth and salt and bring to a gentle simmer. Cover, and cook for 30 minutes. Add the red wine vinegar if using, and season with pepper to taste. (The soup can be made to this point a day ahead and refrigerated.)

When ready to serve preheat the broiler. Heat the soup and divide it evenly among 6 heat proof crocks or bowls. Top each soup with a slice of the bread and about 1/2 cup of the cheese. Place the bowls on a sheet pan and broil until the cheese is bubbly and brown. Careful removing as soup will be very hot, serve bowls on plates for safety and serve with bread.

Chicken n' Dumplings Grandma's Recipe

#recipeideas #cookingchicken #chickenanddumplings #ilovetocook
This tastes delicious just like my grandma taught me how to make chicken and dumplings and I love to make it on a good cold day and today it got really cold here in Oklahoma. It's not a lot of work and it makes everyone happy to have a hearty good meal. Try it

Serves: 8 servings

Ingredients
To Cook Chicken And Make Broth:
1 whole chicken, thawed and cleaned (remove and discard giblets from cavity)
½ cup carrots, celery, and onion (OPTIONAL-to flavor the chicken broth)
Water to completely cover chicken in a large stockpot.

To Make The Dumplings:
1 cup all purpose flour
1 teaspoon salt
2 heaping Tablespoons vegetable shortening
½ cup HOT water
½ cup plus 2 Tablespoons all purpose flour

To finish soup:
Two large chicken bouillon cubes
1 Tablespoon butter
¼ cup water mixed with 2 Tablespoons flour
Salt and Pepper, to taste (approx. 1 teaspoon salt, ½ teaspoon pepper)

how to make it:
Put the chicken and the veggies (if using) in a large pot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
Add chicken pieces (approx. 2½ cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).

While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add ½ cup HOT water and ½ cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife and cut again across into squares or good bite size pieces. Repeat process for remaining dough balls.
Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
Make a slurry by mixing ¼ cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Top with green onions or cheese if you like.

Slow Cooker Pork roast with pineapple and cranberries

This pork roast can be prepared in just a few minutes. Put all the ingredients together, and in hours you will have a delicious, moist, and tasty roast! Bam you have a dinner that everyone will love, I bet it will become a favorite.

Ingredients
1 (3 pound) boneless pork roast
Olive oil to rub down the roast
2 teaspoons seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1 (20 ounce) can pineapple chunks, undrained
1 1/2 cups chopped dried cranberries
1 1/2 cups chicken or beef broth or vegetable

Directions
Rub the pork roast on all sides with olive oil then spread with a mixture of salt and pepper, garlic powder, onion powder, paprika and place in a skillet, brown quickly on all sides and place in crockpot this will help keep it juicy but isn't a must do, I do it when I have the few minutes extra time.. Pour in the chicken broth,  pineapple chunks and juice, and sprinkle in the cranberries.
Cover, and cook 7 hours on Low.

Mexican Chicken And Sweet Potato Casserole

I was looking for something different to do with sweet potatoes and I saw this recipe, I tweaked it a bit and made this for dinner. This turned out very tasty and you can also wrap it up in a corn tortilla.

Ingredients
1 cup cooked chicken breast shredded (from 1 breast)
1 1/2 cup medium chunky salsa
2 tbsp fresh cilantro chopped
A little Onion powder, garlic powder and pepper
olive oil spray
1 1/2 large sweet potatoes peeled
1/2 cup cheddar cheese shredded
1/4 tsp sweet paprika
toppings: chopped cilantro scallion, guacamole, sour cream, cheese

Instructions
Preheat oven to 400 F
In a medium bowl, combine shredded chicken, salsa and chopped cilantro.
Set aside.
Chop or cube sweet potatoes. Spray an 8 x 8 inch (20 x 20 cm) baking dish with a little
olive oil spray.
Layer sweet potato to cover the bottom of the pan. Add a layer of
chicken (half of the mixture), a layer of sweet potatoes, another layer of
chicken and a final layer of sweet potato. Top with cheese and sprinkle
with sweet paprika.

Bake for 30 minutes. At this point, remove from the oven and drain any excess
liquid don't drain if it's still thick with salsa Bake for another 30
minutes or until cheese is golden brown and sweet potatoes at the top are
crispy. Let rest for about 10 minutes before cutting.
Serve and top with additional cilantro, scallion and sour cream or guacamole!

Recipe Notes
Leave out cheese to make this dish paleo-friendly and make sure the salsa
you use is sugar free.

Nutrition Facts
Amount Per Serving (1/6th)
Calories 95 Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Cholesterol 21mg7%
Sodium 398mg17%
Potassium 298mg9%
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
Sugars 3g
Protein 10g20%
Vitamin A97.8%
Vitamin C1.9%
Calcium 6.5%
Iron 3.6%
* Percent Daily Values are based on a 2000 calorie diet.

Keto Ground Beef and Broccoli Bowl

Keto Beef and Broccoli is super easy, fast and keto friendly, good for you
stores well too. I added Mushrooms today you can use if you like too
Yield: 3 servings keto beef and broccoli

Ingredients
1½ Tbsp grass-fed butter, coconut oil or ghee
2 tsp garlic minced
1 tsp ginger minced
1 small onion minced
1 stalk celery diced small
Handful of sliced Mushrooms(Optional)
1 lb organic ground beef
4 cups broccoli florets
3 cups cauliflower rice

Sauce:
2 Tbsp coconut aminos or soy sauce
1 Tbsp sesame oil
¼ tsp salt
⅛ tsp pepper
red pepper flakes, to taste (~¼ tsp, if desired)

Optional Toppings:
½ avocado, sliced
sesame seeds
2 green onions, finely chopped

Instructions
To a pan over medium-high heat, add butter, ghee, or coconut oil and allow
to melt. Add garlic and ginger. Cook until fragrant, add onions and celery cook till just tender and translucent.

Now add broccoli florets and cook till bright green. Remove this mixture from pan and set aside in a bowl.
Add beef to hot pan and cook until no longer pink then add the onion and garlic mixture from bowl back into pan. Lower the heat and add your sauce ingredients. Toss to coat and season to
taste.

Once beef mixture is stirred, add cauliflower rice cook just till it's hot again and serve
Enjoy warm, topped with avocado slices, sesame seeds, and green onions—or
your favorite toppings!
If meal prepping for the week, double this recipe!
Store in the fridge, or freeze if desired!

*Nutrition provided for keto beef and broccoli bowl with cauliflower rice,
excluding optional toppings.

**Per keto beef and broccoli bowl with cauliflower rice: 8g net carbs.

Nutrition
Serving Size: 1 meal (~6 oz)Calories: 502 Sugar: 8Fat: 35 Carbohydrates:
1 3Fiber: 5 Protein: 32

Loaded Potato Soup

This potato soup is comfort food done right, with bacon, cheese, onions and so creamy
goodness Potato soup is a staple on cold days or when comfort food is needed
this one is top of the list of OH OH GOOD
Yield: 8 servings (2 quarts).

what you need:
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup diced onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 quart milk
2 chicken bouillon cubes
2 tablespoons minced fresh parsley
1/2 teaspoon salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 medium potatoes, peeled and cooked
Chives, shredded cheddar cheese and bacon bits, optional

how to make it:
In a 3-qt. Dutch oven or kettle, saute celery, carrot and onion in butter until tender. Stir in flour until smooth. Gradually add milk; cook and stir until thickened and bubbly. Add bouillon, parsley, salt, seasoned salt and cayenne. Simmer for 20 minutes, stirring occasionally. Cube half of the potatoes and mash the other half; add all to the soup. Simmer for 20-25 minutes or until heated through. Garnish individual servings with chives, cheese and bacon bits if desired.

Garlic Butter Chicken with Lemon Asparagus

This is a fresh vibrant dish, light and lemony cooked in a butter sauce. If the asparagus is thin
you don't have to blanch it.

4 SERVINGS

What you need:
3-4 boneless, skinless chicken breasts, cut into bite-sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup butter, softened
1 teaspoon olive oil
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup low-sodium chicken broth (or white wine)
Juice of 1/2 lemon
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish

For the chicken seasoning:
2 teaspoons salt
1 teaspoon fresh cracked black pepper or white pepper
2 teaspoons onion powder

How to make it:
Slice chicken breasts how you like and season with salt,
pepper, and onion powder. Let sit in a shallow plate while you prepare the
asparagus.

Wash and trim the ends of the asparagus, then blanch them in boiling water
for 2 minutes then soak in ice water to stop the cooking asparagus. This way
they will cook asparagus faster and evenly in the skillet. You can skip this
step if you have very thin asparagus. Drain and set aside.
Heat half butter and olive oil in a large skillet over medium-low
heat. Gently stir-fry the chicken on all sides until golden brown.

Lower the heat, add 1 teaspoon minced garlic and Italian seasoning and stir
and cook with chicken until fragrant. Remove the chicken from the
skillet and set aside to a plate. You might have to work in batches to avoid
crowding the pan and have steamed chicken instead of browned.
In the same skillet over medium-high, add minced garlic then deglaze with
chicken broth (or wine). Bring to a simmer and allow to reduce to half the
volume. Add remaining butter, lemon juice, hot sauce, parsley. Give a quick
stir to combine.

Add the asparagus and toss for 2 minutes to cook it up. Add the
sauteed chicken back to the pan and stir for another minute to reheat.
Garnish the chicken and asparagus with more parsley, crushed chili pepper,
and lemon slices and serve your garlic butter chicken and asparagus
immediately. Enjoy!

Notes:
If your asparagus is thin, you might want to skip
blanching.
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Easy Fried Eggplant

We like our vegetables and eggplant is one that we enjoy, you need to try my recipe for tasty crisp and non bitter eggplant.

Ingredients
2 tablespoons canola oil
1 large eggplant, peeled and sliced
3 eggs, beaten
2 cups dry bread crumbs

Directions
Peel and slice eggplant, lay on paper towels sprinkle with salt and let sit at least an hour to let the bitterness that you can taste in eggplant come out, gently press the moisture out with paper towel before preparing this recipe for better taste.
Heat oil in a large skillet over medium-high heat. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Just before it is ready to take out I sprinkled shredded mozzarella cheese on top and let melt. Drain on paper towels.

You can also make this and cook in the Air Fryer set the fryer about 350 cook 3 minutes each side depending on your air fryer you can adjust the time.

CrockPot Pork Chops and Sauerkraut and Apples

This is actually a German recipe, made with pork chops, sauerkraut and apples put together quickly in the crock pot and let it cook about 5-6 hours on high and dinner is ready.

Ingredients
 8 servings
 8 center cut pork chops
 2 pounds sauerkraut, drained
 2 cups chicken broth
 1 large red apple, diced
 1 onion, chopped
 1 cup brown sugar
 1 tablespoon caraway seeds

Directions


Mix the sauerkraut, broth, apple, onion, brown sugar, and caraway seeds in a bowl until well combined, divide in half, spread half in a pam sprayed crock pot then place pork chops on top and spread the remaining sauerkraut mixture over the pork chops. Cover and cook on high 5-6 hours, stir a few times gently turn the pork chops once. Pork c.ops will be tender and tasty,

Apple Crumble

Easy dessert to make, and very tasty. This one goes great at any family dinner, parties, lunches and more, great with ice cream, or just a little cream over it.

INGREDIENTS

FOR THE FILLING:

4 apples, peeled and diced

1 Tbsp lemon juice

1/3 cup granulated sugar

1/3 cup light brown sugar, packed

1 tsp cinnamon

1/4 cup all-purpose flour

FOR THE CRUMBLE:

1 cup light brown sugar, packed

1 cup all-purpose flour

1 cup quick oats

1/2 cup butter, cubed

1 tsp cinnamon

INSTRUCTIONS

In a large bowl, combine diced apples with lemon juice, sugars, cinnamon and flour. Pour into a 2qt baking dish.

In a separate bowl, combine crumble ingredients. Use hands to combine butter until crumbly (this takes a few minutes). Sprinkle over top of apple mixtures. Press lightly.

Bake in a 375 degree oven for 45-50 minutes, until bubbly and caramelized. Enjoy warm with a scoop of ice cream!

Italian Lasagna

Real tasty homemade Italian Style Lasagna is delicious and high on the favorites of meals in this house, we don't eat it weekly but we do hold it high on special dinners. I't so cheesy, thick and oh so good. I put different added ingredients in it depending on how we feel or who's coming for dinner,. sometimes mushrooms, spinach, black olives are all some of the things we like to add.

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Serves 8-12 people
Ingredients

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
2 cups cottage cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1 cup chopped fresh or frozen spinach can be added to layers or in the cheese mix

Directions

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

simmer the sauce to thicken and blend flavors

I blend many Italian cheeses, spices and 1 egg together

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).

To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

for this recipe I added 1 cup of fresh spinach

and 1/2 cup sliced mushrooms

SLOW COOKER SHREDDED MEXICAN CHICKEN

BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, or whatever you can think up.
What's in your cupboards?

INGREDIENTS
2 pounds chicken breasts
1 tablespoon olive oil
1/2 cup mild salsa (medium if you like spicy)
3-4 tablespoons brown sugar **
1 4 oz. can mild diced green chilies
1 14.5 oz. can diced tomatoes, drained
1 tablespoon chili powder
1 1/2 teaspoons salt
1 tsp EACH ground cumin, garlic powder, onion powder,
1/2 tsp EACH smoked paprika, dry oregano, pepper
1/2 teaspoon ground chipotle chili pepper (optional for more heat)
Hot sauce to taste and toppings how you like


INSTRUCTIONS
Rub chicken breasts with oil and place in the bottom of your slow cooker.
Add all of the remaining ingredients except for the hot sauce. Cook on high
for 2-4 hours or on low for 6-7 hours or until chicken is tender enough to
shred.
Remove chicken to a cutting board, and let rest 5 minutes before shredding
(there will be liquid remaining). Return shredded chicken and let cook on
low for an additional 20 minutes to absorb some of the liquid/juices.
Drain
Taste and add hot sauce to taste if desired.

RECIPE NOTES
Use 3 tablespoons brown sugar if using mild salsa and not using ground
chipotle chili pepper. Use 4 tablespoons if you are using medium salsa
and/or the ground chipotle chili pepper. The brown sugar balances out the
heat, perfect to be smothered in cheese.

Sometimes I drain my excess liquid, I top a large bowl with a strainer and add
slow cooker contents, to get rid of all of the
excess moisture. I then use drained liquid plus additional needed water to
cook my rice for AMAZING flavored rice.
***If serving over rice, try stirring in some enchilada sauce after you
drain your chicken for some saucy Enchilada Mexican Chicken.

Cold Brew Coffee

What is cold brewed coffee you ask?  It is coffee made with cold water No heat and it's less bitter. It's so easy and yes you Can make it in a Jar or a Pitcher with a lid.

This coffee-making method has a few things going for it. The slow infusion pulls all the great coffee flavor from the beans (and, yes, the caffeine – not to worry!), but leaves behind most of the compounds that can make coffee taste bitter and sour. Cold brewed coffee is incredibly smooth and almost sweet-tasting. Perfect for iced coffee.
You can also adjust the concentration of your cold brew coffee, making it stronger or less strong to suit your taste. Start with one cup of beans steeped in four cups of water. This will make a fairly concentrated coffee on its own, but it’s perfect for pouring over ice or mixing with milk – or both. If that ratio of beans to water isn’t quite to your taste, adjust it up or down until you hit the perfect balance for you.
I also really love that this method for making coffee actually saves me time in the morning. I make a big batch over the weekend, starting it on Saturday or Sunday night and straining it the next morning, and then stash it in the fridge for an easy coffee fix all week long.
Cold brewed coffee can be served iced or piping hot, dealer’s choice. You follow the same method for making the coffee either way, and then either serve it over ice or warm it up in the microwave for a hot cup. When warming it for hot coffee, I often add a splash of water to dilute the coffee before warming. But this, again, is a matter of personal taste.
Ready to give cold brew coffee a try? Below is everything you need to know to make your own batch at home.
Tips for Success
Make sure your beans are coarsely ground: Beans that are ground to a sandy powder, like for drip coffee, can result in an over-infused coffee and make the strained coffee gritty and muddy. Your beans should look like coarse cornmeal, or even slightly rougher.
Use filtered water, if possible: This is just good coffee advice in general, really. Your cup of coffee will have a cleaner, sweeter flavor if you use filtered water to make it.
Steep for at least 12 hours: It’s fine to cut this time a little short, but don’t get too stingy. The coffee needs this full time to fully infuse the water. Straining too early can give you a weaker cup of coffee. Also be careful of over-steeping, which can start to extract some of those bitter flavors we’re hoping to avoid. I’d say not to steep for more than 15 hours or so.
Chill your cold brew with coffee ice cubes: Want a totally undiluted coffee experience? Make coffee ice cubes to chill your iced coffee!

How To Make Cold Brew Coffee

Prep time: 10 minutes Steeping time time: 12 hours to overnight
Yield: About 3 cups
When buying coffee you will want it to be ground on a coarse setting.
You'll need a scant cup (or 4 ounces) for this recipe.
You can also make cold-brew coffee in a French press. There is also a Ninja coffee machine that does cold press coffee Steep the coffee overnight, then press to separate the grounds from the coffee. Transfer the coffee to a bottle or jar for longer storage.

Ingredients
1 cup (4 ounces / 113 grams) whole coffee beans coarse ground prefered
4 cups water
Special Equipment
Coffee coarse ground or spice grinder and grind it yourself
1 1/2 quart (or larger) glass, ceramic, or plastic container
Small strainer
Cheesecloth or cotton flour sack cloth or coffee filter(I like these)
Bottle or jar, for storing your cold-brew

Perfect Pot Roast

This is the best recipe for the Perfect Pot Roast you will ever make, cooked slowly on the stove top
or put it in the oven on a cold day and let it cook. Amazing flavor, greatest gravy you will ever make with a roast.

Ingredients

1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
2 whole Carrots
1 stalk celery chopped
 turnips, carrots, potatoes(your choice)
mushrooms(optional)
Salt To Taste
Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste
1 cup Red Wine (optional, You Can Use Beef Broth Instead)
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste

Fresh vegetables such as turnips, carrots, potatoes
Add mushrooms the last 15-20 minutes

Preparation Instructions
First and foremost, choose a nicely marbled piece of meat. This will enhance the
flavor of your pot roast like nothing else. Generously salt and Pepper, cayenne, paprika, garlic powder, oregano and parsley To Taste on both sides of your chuck
roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons
of olive oil (or you can do a butter/olive oil split).
Next put your meat in the pot and liten for that sizzle, yeah you know that's what sears the meat and all the flavors into it. Now don't get in a hurry to turn that meat, let it sear for a few minutes, when you go to turn the meat, if it doesn't easily lift, let it cook until it releases from the pan easily to flip over and do the same on all 3 sides until all is seared.

Cut two onions in half and cut 2 carrots into 2-inch slices (you can peel
them, but you don’t have to). Add in the halved onions, and a couple cloves of garlic browning them on one side and then the other, Toss in the chopped celery and let them all cook about 4-5 minutes.
Once these veggies have cooked and started to brown nice, add 2-3 cups of broth to
deglaze your pan, turn fire down to medium low add the rest of the spices, and herbs and let his all cook for at least 2 hours, keep an eye on the pot so all the juices do not cook down too much.

*You can Put the lid on, then roast in a 275 F oven for 3 hours (for a 3-pound roast). For
a 4 to 5-pound roast, plan on 4 hours.Or simmer slowly on top of stove.

Add the rest of the vegetables that you want for this dish the last hour to 1 1/2 hours of cooking Save the quicker cooking veggies for last 20 minutes like brussel sprouts
Add mushrooms the last 15-20 minutes

To make gravy remove meat to platter, and vegetables to bowl
Mix 2 tsp cornstarch in a measuring cup add just a small amount of water, milk or broth
to mix into a paste.
Put pot on top of stove and bring juices to boil
then add the cornstarch paste whisking into the hot liquid in pot and keep
stirring until it thickens. Plate the meat and slice. Serve over Pot Roast and veggies.

How to Smoke Chicken Thighs and Legs

I like to smoke foods, chicken is a favorite all around. Here are 2 recipes
to cook chicken thighs and legs.

If you like dark meat that is packed full of flavor, chicken thighs that are
hot off the smoker are an inexpensive way to feed  everyone. The
other nice thing about cooking just the thighs is they tend to cook faster
than smoking a whole bird, yet still provide adequate meat on the bone
versus smaller cuts like chicken wings.

Thighs are a popular cut to smoke due to their fattier content than white
meat and their relatively low time to smoke. Typically thighs can be smoked
in 3 hours or less compared to 4 for a breast and 5 for a whole bird.

Smoked Chicken Thigh Ingredients
6 chicken thighs with the skin on
1 cup olive oil
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon thyme
1 tablespoon garlic powder
2 tablespoons cayenne
1 tablespoon salt
2 tablespoon black pepper

Smoked Chicken Thigh Directions
Light your smoker and allow it to come up to a temperature of 250-275 F
degrees.
Mix all dry rub seasoning ingredients thoroughly.
Rub olive oil to fully coat the chicken thighs.
Sprinkle the mixed seasonings all over the chicken thighs to ensure they are
fully coated with rub.
Lay your chicken thighs on the smoker rack and add smoker wood chips at the
same time you add the meat. Apple, pecan, or cherry wood is ideal for this
ecipe.
It is recommended to ensure there is enough wood every hour. Smoke your
chicken thighs for 2 hours and rotate them to ensure they cook evenly.
Total cooking time is 3 to 4 hours total depending on a variety of factors
such as size of the thighs, temperature of the grill and outside, how windy
it is, and how often you open the smoker lid which will let the heat out.
Use an instant-read meat thermometer to check for an internal temperature of
165 degrees.

****************************

Smoked Chicken Legs

Kicked Up Drumstick Rub
1 Tablespoon dried garlic flakes
1 Tablespoon granulated onion
1 Tablespoon red pepper flakes
2 teaspoons kosher salt
1 teaspoon black pepper
Each batch of legs rested at room temperature for 30 minutes before being
placed on the smoker.
I took both batches of legs to 170 F.  Chicken is “done” at 165 F but I prefer to cook
them a little more to make sure they are done and tender through.  I take smoked
chicken thighs up a little higher to 180 F but they have more fat and deal
with the higher heat better.

The legs smoked at 275 F took 2 hours 30 minutes to reach 170 F. 
The big point here is to always use a digital
thermometer to measure internal temperatures and do not rely solely upon
time and temperature guides.

The legs got dressed with a little barbecue sauce and were plenty tasty
for such a simple technique. Allow to sit at room temperature for 30 minutes
before placing it on your smoker

Smoked Chicken Legs
All it takes is a simple brine to create the
best smoked legs your guests have ever tried.

Brine for Chicken Legs
Using a brine on these drumsticks has two benefits.  The chicken will be
even juicier and you can cook it to a higher temperature without it drying
out.  The higher final temperature will make the meat even more tender.

Smoked Chicken Leg Brine Recipe

1 quart water
1/4 cup salt
1/4 cup brown sugar
Mix the ingredients and allow the chicken to brine in the refrigerator for
3-4 hours.

Remove the chicken from the brine, rinse with cold water and then pat dry
with paper towels.

Place the legs on your smoker set at 275 F and cook them for an hour to give
the rub time to set up and form a crust.

After 2 hours, brush the meaty section of the drumsticks with
barbecue sauce.  Return the drumsticks to the smoker and allow them to smoke
another 30-45 minutes until they reach an internal temperature of 185 F.
Once the legs hit 185
F remove them from the smoker, let cool a bit before
serving.

I put my chicken in a lined pan during bbq sauce time to keep the smoker cleaner

Zucchini Bread or Muffins

★★★★★

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This Bread or Muffins are so good, Filled

with brown sugar and cinnamon, you can’t taste the zucchini!

servings 1 loaf or 12 muffins

Ingredients

1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
optional: 1 cup (180g) semi-sweet chocolate chips (or chopped nuts, raisins,etc)
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 cup grated zucchini (about 1 medium)*

Instructions

Preheat the oven to 350°F (177°C). Grease a 9×5 (or 8×4) inch loaf pan. See
notes for muffins.
Whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and
chocolate chips together in a large bowl until thoroughly combined. Set
aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, egg,
vanilla, and zucchini together until combined. Pour the wet ingredients into
the dry ingredients. Gently whisk until *just* combined; do not overmix.
Batter will be semi-thick.
Spread the batter into prepared loaf pan. Bake for 45 – 55 minutes. (I like
to loosely cover the bread with aluminum foil halfway through to prevent
heavy browning on top.) Baking times vary so keep an eye on yours. The bread
is done when a toothpick inserted in the center comes out *mostly* clean
with zero raw batter. Remove the bread from the oven and set on a wire rack.
Allow to cool completely before slicing.
Cover and store leftover bread at room temperature for up to 3-4 days or in
the refrigerator for up to 1 week.

Notes
Make Ahead Instructions: Make the bread ahead of time by freezing it. Bake
it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole.
Allow to thaw overnight in the refrigerator and bring to room temperature
before slicing and serving. Freezes well up to 3 months.
Special Tools: Melamine Mixing Bowls | Glass Mixing Bowls | Rainbow Whisks |
Loaf Pan | Paper Muffin Liners | Muffin Pan
Blot Zucchini: Very lightly blot the zucchini. Do not squeeze moisture out,
just give it a light blot to rid some, especially if your zucchini is extra
wet.

Muffins: Grease a 12-count muffin pan or line with liners. Prepare batter in
step 2. Spoon the batter evenly into each liner, filling each all the way to
the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the
muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for
an additional 13-16 minutes or until a toothpick inserted in the center
comes out clean. The total time these muffins take in the oven is about 18-
21 minutes, give or take. Allow the muffins to cool for 5 minutes in the
muffin pan, then transfer to a wire rack to continue cooling.

Mashed Cauliflower

Instead of Mashed Potatoes try Mashed Cauliflower, lower in calories, lighter and these are cheesy with three kinds of cheese. Great Keto food too See the other recipes from this Meal below

Ingredients
4 servings 98 cals

What you need:
1 head cauliflower, cut into florets
1 tablespoon olive oil
1 clove garlic, smashed
1/4 cup grated Parmesan cheese
1/8 cup of grated Asiago cheese
1 tablespoon cream cheese
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

Directions
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.
Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.
Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, Asiago cheese and cream cheese, salt, and black pepper.

See the other recipes from this dish here

Mustard Herb Chicken Breasts and Garlic Spinach and Kale

This is a healthy Keto Friendly meal that is full of flavor that you should try. Even if you are not on a diet this food is tasty, and has a great sauce.

serves 4

What you need:
Mustard Herb Chicken Breasts:
Four 6-ounce boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
4 tablespoons salted butter
1 tablespoon olive oil
3 cloves garlic, minced
1 cup dry white wine
2 heaping tablespoons grainy brown mustard
1 cup low-sodium chicken broth
1/2 cup chopped mixed fresh herbs, such as dill, parsley or chives, plus more for garnish

Garlic Spinach and Kale:
2 tablespoons olive oil
2 garlic cloves, minced
2 Cups fresh spinach or 2 10 oz boxes frozen
1 Cup fresh young Kale stems removed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Juice of 1/2 lemon

How to make it:
Slice the chicken breasts in half horizontally so that you have 8 thinner chicken breast cutlets. Sprinkle both sides of each cutlet with salt and pepper.
Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat until hot. Add half the chicken cutlets and cook until golden brown and completely cooked through, 3 to 4 minutes per side. Remove the cutlets to a plate and set aside. Cook the remaining cutlets in the same manner.
Reduce the heat to medium. Add the garlic to the skillet and stir until golden brown, about 1 minute. Carefully pour in the wine and allow it to simmer and reduce by half, 1 to 2 more minutes.
Stir in the mustard, followed by the chicken broth. Add the remaining 2 tablespoons butter and stir until the sauce begins to thicken, 1 to 2 minutes. Season the pan sauce with salt and pepper. Add the herbs and stir.
Return the chicken cutlets to the skillet, turning them in the sauce to coat and to rewarm them. Serve on top of the Garlic Spinach. Spoon more sauce from the skillet over them and garnish each plate with more fresh herbs.

Garlic Spinach and Kale:
Heat the olive oil in a large, high-sided skillet over medium-high heat until hot, then add the garlic and give it a quick stir. Add the kale first give it 2 minutes head start then add spinach and let it cook down, turning often to bring the wilted pieces to the top, until softened, a few minutes.
Cook until completely wilted, a minute or two more, then season with salt and pepper, as well as the lemon juice. Toss to evenly combine everything.

See my recipe for the Mashed Cauliflower here

Basil Pesto

Serve pesto on fresh pasta, spread on a halved baguette and broiled, or as a 

pizza topping. This recipe calls for basil, but you can experiment with 

other herbs such as parsley, thyme, tarragon, and cilantro. If you’re a 

garlic fan, feel free to use more.

Ingredients
3 cloves garlic
2 cups fresh basil leaves
1/4 cup pine nuts or walnuts
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup good-quality olive oil
3 ounces Parmesan cheese, grated

Instructions
In a blender or food processor, combine garlic, basil, nuts, salt, pepper,
and half of the oil. Puree, then slowly add remaining oil. If using
immediately, stir in Parmesan; if not, freeze mixture in a resealable
plastic bag, squeezing out any air. (Pesto turns brown when exposed to air.)
Add Parmesan before serving.
Yield:
1 to 1-1/2 cups