Mud Cake

• 2 cups sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa
• 1/4 cup water
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
  
• 1 bag miniature marshmallows

Icing

• 1 stick unsalted butter, softened
• 3 tablespoons cocoa
• 6 tablespoons milk
• 1 (1-pound) box confectioners' sugar
• 1 cup chopped pecans or walnuts
• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

Chicken Florentine

• 2 (10-ounce) packages frozen chopped spinach
• 6 chicken breast halves (about 4 pounds), cooked, boned, and shredded
• 2 (10 3/4-ounce) cans condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 cup sour cream
• 2 cup grated sharp Cheddar
• 2 tablespoons fresh lemon juice
• 1 teaspoon curry powder
• Salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1/2 cup freshly grated Parmesan
• 1/2 cup soft bread crumbs
• 2 tablespoons butter

Remove the outer wrappers from the box of spinach. Open 1 end of each box. Microwave on full power for 2 minutes, until thawed. Drain the spinach and put into a large bowl. Add the shredded chicken.

In a medium bowl, combine the soup, mayonnaise, sour cream, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and wine. Whisk together to make a sauce. Pour the sauce over the spinach and chicken. Mix well with a spatula.

Place the mixture into an 11 by 7-inch casserole dish or 2 (9-inch) square disposable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan and bread crumbs and sprinkle over the top. Dot with the butter.

Wrap the uncooked casserole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Place into freezer.

Allow casserole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake uncovered at 350 degrees F for about 30 minutes until bubbly.

Onion Cornbread

• 1/4 cup (1/2 stick) butter
• 1 large sweet onion, chopped
• 1 (8-ounce) package cornbread/muffin mix
• 1 egg, beaten
• 1/3 cup whole milk
• 1 cup sour cream
• 1 cup grated sharp Cheddar, divided
• 1/4 teaspoon salt
• 1/4 teaspoon dried dill weed

Preheat the oven to 450 degrees F. Spray an 8-inch square baking pan with vegetable oil cooking spray.

In a medium saucepan, melt the butter and saute the onion until tender, but not browned, for about 3 minutes. Remove the pan from the heat and add the muffin mix, egg, milk, sour cream, 1/2 cup of the cheese, the salt, and dill weed. Stir to combine. Pour into the prepared pan and top with the remaining 1/2 cup cheese. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Allow to cool slightly before cutting into squares.

Panna Cotta

• 1 cup almond milk, divided
• 1 (1/4-ounce) package unflavored gelatin
• 1 1/2 cups heavy cream
• 1/2 cup sugar
• 1/2 teaspoon plus 1/4 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/4 cup chocolate fudge syrup , for garnish

Pour 1/3 cup almond milk into a small bowl and stir in gelatin; set aside.

In a medium saucepan, stir together heavy cream, remaining almond milk, and sugar. Bring to boil over medium heat, watching carefully as the cream will quickly rise to the top of the pan.

Pour gelatin and almond milk into cream mixture and stir until gelatin is completely dissolved. Add 1/2 teaspoon almond extract and vanilla extract and cook for 1 minute, stirring constantly. Remove from heat and pour into 6 (4-ounce) individual ramekins.

Leave ramekins uncovered at room temperature to cool. When cool, cover with plastic wrap and refrigerate for at least 4 hours (can be left overnight.)

To remove, run a knife around the sides of each ramekin and invert over a serving plate.

In a small bowl, combine 1/4 cup chocolate fudge syrup with 1/4 teaspoon almond extract. Drizzle over the top of the panna cottas to decorate top, as desired.

Cheesecake with Almond

Crust:

• 1 cup slivered almonds, lightly toasted
• 2/3 cup graham cracker crumbs
• 3 tablespoons sugar
• 1 tablespoon unsalted butter, melted
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Filling:

• 2 (8-ounce) packages cream cheese, room temperature
• 2 (8-ounce) containers mascarpone cheese, room temperature
• 1 1/4 cups sugar
• 2 teaspoons fresh lemon juice
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature
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Topping:

• 1/2 cup chocolate-hazelnut spread
• 1/4 cup whipping cream
• 
  

For the crust: Preheat oven to 350 degrees F.

Tightly wrap the outside of a 9-inch diameter spring form pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.

For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the spring form pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the spring form pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.

For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.

Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

Sausage dip

lb of Jimmy Dean Hot Sausage 2 Can of Stewed tomatoes with green chili peppers (Rotel)
2 8oz packages of cream cheese Cook sausage and crumpled up. Add stewed tomatoes and cream cheese. Warm all ingredients until blended and gooey. Serve with corn chips. Really great on a chilly day. I cook it in a crock pot and let it simmer.

Taco Soup

1 lb ground beef
2 16-oz cans of pinto beans (drain)
1 16-oz container chicken broth (double if you want soupier soup)
1 15-oz can black beans (drain)
1 14 1/2-oz can petite diced tomatoes
1 11-oz can white corn (drain)
1 10-oz can diced tomatoes and green chillies
1 1.25-oz package taco seasoning mix
1/2 cup of chopped green bell pepper
1 medium yellow onion
Toppings: sour cream, chopped green onion, shredded Monterrey Jack or extra sharp cheddar cheese, corn chips or small in large heavy cooking pot . Brown the ground beef, together with the onion and bell pepper, and drain the fat. Add the other ingredients and bring to a slow boil, turn down to low and simmer for 20 minutes. Serve with desired toppings.

Pita Pizza

1 Pita Bread (found in freezer section of grocery store)
Handful of Baby Spinach
1 teaspoon of Olive Oil
Salt & Pepper
A tomato cut into bit size pieces
3 tablespoons of chopped onion, and a crushed small clove of garlic
3 tablespoons of black olives, or Greek Olives
1/4 cup of Feta Cheese
1/4 cup of Mozzarella Cheese
Dried Oregano Preheat oven to 400 degrees, then cut back to 350.
Place pita in 10" cast iron skillet or dutch oven lid. Combine spinach with olive oil, be generous with the spinach. Pile on pita bread, salt and pepper. Sprinkle on the onion and garlic, then the tomatoes, a little more salt, then the olives, feta cheese, sprinkle with oregano to your taste, possibly some fresh basil, add Mozzarella cheese and bake at 350 degrees for 10 minutes. Pull from oven and cut into sections with pizza cutter.

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Kabobs

4-5 chicken fillets
8 slices of thin Eye of Round steak
30 large shrimp
1 Large onion, quartered and separated
3 Peppers (green, red, and yellow)cut into 1" strips
1 bottle of A-1 Cajun Marinade Cut chicken into 2 inch pieces. Marinade over night in A-1 Marinade sauce. Alternate puting chicken, steak, shrimp, onion and pepper on skewers. Grill on low heat, brushing with marinade while grilling. Grill until done. Serve with sliced red skin potatoes.
If using the wooden or bamboo skewers, be sure to soak them in water for 15-30 minutes first!

SWEET & SOUR SHRIMP

For this recipe we used a 31 to 40 count to the pound. These shrimp are a nice bite size. This recipe can be made in a wok or deep frying pan.

14 ounce can pineapple tidbits

1/2 cup brown sugar

4 tablespoons cornstarch

water

1/4 cup white vinegar

1/2 cup ketchup

1 red bell pepper, cut into chunks

1 medium-sized onion, cut into chunks

1 pound raw shrimp, peeled, deveined

Drain the pineapple tidbits. Save the liquid in a 2-cup measuring cup. Set aside.In a bowl, combine the brown sugar and cornstarch.Add enough water to the pineapple juice in the measuring cup to make 2 cups of liquid.Stir the 2 cups of liquid into the brown sugar and cornstarch.Add the vinegar and ketchup. Mix well.Pour the mixture into the wok.Turn an electric wok to 250° F (120° C) or heat a non-electric wok over medium heat on the stovetop.Stir constantly until the mixture thickens and becomes a dark red.Add the red pepper, onion, and pineapple tidbits.Cook and stir until the pepper and onion become tender, approximately 15 minutes.Add the shrimp to the wok. Stir to cover each shrimp with the hot liquid.Cook for 2 to 3 minutes or until the shrimp are red on the outside and a firm, white texture on the inside.Do not overcook the shrimp. Serve over rice with lots of sauce.

Pizza in a Pot for Crock Pot

· 3 pounds ground beef
· 1/2 cup chopped onion
· 2 Tbsp minced garlic
· Oregano (to taste)
· Italian Seasoning (to taste)
· 1 jar (4 lb 3 oz ) spaghetti sauce
· 2 jars pizza sauce
· 2 cans sliced mushrooms, drained
· 1 teaspoon salt
· Dash pepper
· 1 package (16 ounces) wide egg noodles, cooked and drained
· 2 packages (3-1/2 ounces each) sliced pepperoni
· 2 cups (8 ounces) shredded cheddar cheese
· 2 cups (8 ounces) shredded part-skim mozzarella cheese
Directions:
In a Dutch oven, brown beef, onion, minced garlic, oregano, italian seasoning, salt, and pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce, pizza sauce, and mushrooms, heat through.
Spoon 4 cups into a 6-qt. slow cooker. Top with half of the pepperoni, noodles, and cheeses. Repeat layers. Cover and cook on high for 1-4 hours or until cheese is melted.

CREAM CHEESE CHICKEN

1 pkg. Good Season Italian Dressing Mix
3-4 chicken breast, raw, cubed
1 stick butter
1 can Cream of Chicken soup
3⁄4 c. cream cheese
Combine dressing, chicken and butter in crockpot. Cook for 4 hours on high, 6 hours on low. Take chicken out and add remaining ingredients, mixing well. Return chicken to crockpot and cook on high for 1⁄2 hour. Serve with noodles, rice or mash potatoes.

Grilled Chicken Parmesan

6 chicken breasts, boneless, skinless
1 1/2C. fat free Italian dressing
1/2C. fat free Parmesan cheese
1 to 2T. oregano, to taste

Rinse and pat dry the chicken while the grill is warming up. Mix dressing, cheese, and oregano. Coat one side of chicken breasts and place that side down on grill. Immediatly coat second side. Turn frequently, grilling 12 to 14 minutes, depending on thickness and temperature.

Chicken enchiladas

1 onion chopped
1 garlic clove, minced
1 Tbsp. oil
10-oz can enchilada sauce
8-oz. can tomato sauce
salt & pepper to taste
8 corn tortillas
3 boneless chicken-breast halves,cooked and cubed
15-oz can ranch-style beans,drained 1-oz can Mexicorn,drained
3/4 lb. cheddar cheese,grated 1/4 oz. can sliced black olives,drained

Saute onion and garlic in saucepan.Stir in enchilada sauce and tomato sauce.
Season with salt & pepper. Place 2 tortillas in bottom of slow cooker. Layer one-third chicken on top. Top with 1/3 sauce mixture, 1/3 beans, 1/3 corn, 1/3 cheese, and 1/3 black olives. Repeat layers 2 more times. Top with 2 tortillas.

Bacon Cheeseburger Roll-up

4-6 slices bacon, chopped
1/2 c. chopped onion
1/2 lb. (8 oz) Velveeta cheese, cut into cubes
1 pck (13.8) refrigerated pizza crust

Pre-heat oven to 400. Cook ground beef, bacon and onion in large skillet until browned. Drain; Add velveeta; cook until completely melted, stirring frequently. Remove from head; set aside.
Unroll pizza dough onto baking sheet sprayed with Pam. Press into 15 X 8 rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
Bake about 15 min or until golden brown. Cut diagonally into slices to serve.

"Benihanas" style Japanese Fried Rice

4 cups cooked rice
1 cup frozen peas, thawed
2 Tbsp. finely grated carrot
2 eggs, beaten
1/2 cup diced onion
1 1/2 Tbsp. butter
2 Tbsp. soy sauce
salt & pepper to taste Put cooked rice in large bowl in refrigerator to cool.
Scramble the eggs, breaking into small pea-sized bits.
With rice at near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Toss together gently.
Melt butter in large frying pan over medium/high heat.
Dump bowl of rice, etc. into pan, add soy sauce and
salt and pepper.
Cook 6-8 minutes, stirring often to warm thoroughly throughout.

Bacon & Mozzarella Stuffed French Toast

½ loaf unsliced Italian or French bread

4 slices cooked bacon, cut in half

1 ½ ounces low-fat mozzarella cheese, thinly sliced

2 large eggs

½ cup orange juice

1 tablespoon grated orange peel, chopped fine

2 tablespoons margarine

maple syrup

Mark 1/2-inch and 1-inch measurements on the loaf of bread. At the 1/2–inch mark slice the bread not quite all the way through. At the 1-inch mark slice the bread all the way through. This creates pockets in the middle of the 1-inch thick slices of bread. Do this twice.Stuff each pocket with a layer of half the bacon and half the mozzarella cheese. Press the bread firmly together. Be sure that the bacon and cheese are tucked inside.Whisk the eggs, orange juice and orange zest in a bowl. Melt the margarine in a non-stick frying pan over medium heat While the margarine melts, place the stuffed bread slices in the egg mixture and thoroughly coat the bread on both side Fry the bread slices on each side until they are golden brown and no longer moist.Serve the stuffed French toast with maple syrup.

FOUR SEASONS CORN SALAD

12 ounce can whole kernel corn, drained

3 tablespoons finely diced onion

2 green onions, finely chopped

1/2 cup finely chopped green pepper

3/4 cup finely chopped red pepper

2/3 cup finely chopped carrot

1/2 apple, with peel, finely chopped

1 tablespoon chopped fresh parsley

3 tablespoons low-fat mayonnaise

1tablespoon Dijon-style mustard

1 teaspoon ( 5 mL) cider vinegar

1/4 teaspoon dried basil leaves

1/8 teaspoon salt

1/8 teaspoon black pepper

Place the drained corn in a large bowl.Add the onion, green onions, green pepper, red pepper, and carrot to the corn.Make a well in the center of the vegetables. Place the chopped apple in the well and cover with the vegetables to prevent the apple from turning brown.Sprinkle the parsley on top.Combine the mayonnaise, mustard, vinegar, basil, salt, and pepper in a small bowl.Just before serving, mix the salad ingredients with a spatula and add the dressing.Mix thoroughly.

Mini Corn Dogs

• 1 egg
• 1 (8.5-ounce) package corn muffing mix
• 2 teaspoons garlic powder
• 2 teaspoon onion powder
• 3/4 cup milk
  
• 1/2 cup all-purpose flour
• 1 package cocktail franks
• Vegetable oil, for frying
• 20 (6-inch) wooden sticks