Parmesan Crusted Pork Chops

What You Need
1 pkt. SHAKE 'N BAKE Pork Coating Mix
1 tsp. chipotle chili pepper powder
4 boneless pork chops (1 lb.)
1/2 cup grated parmesan cheese
Olive Oil
Garlic Pepper grinder


Place the pork chops in a ziploc bag

Add the shake n bake pork mix, chili pepper powder, and grated parmesan cheese

Shake the bag a few mins until well mixed.

Coat a pan (i use cast iron) in olive oil (about two circles around the pan)

Cook the pork chops until the internal temp reaches 160 degrees flipping half way through.

Top with a few turns of the garlic pepper grinder

Enjoy!

I served the pork chops over a bed of Broccoli and Velveeta

Sharp Cheddar Lasagna

What You Need
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk
3/4 lb. extra-lean ground beef
1 large green peppers, chopped
1 1/2 cup spaghetti sauce
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese Make It


HEAT oven to 400ºF.


PREPARE Dinner as directed on package. While Macaroni is cooking, brown meat with peppers in large skillet; stir in spaghetti sauce.

LAYER half each of the Dinner and meat mixture in 8-inch square baking dish. Repeat layers. Top with Cheddar.

BAKE 15 min. or until heated through.

Roasted Turkey with Fried Pecan-Bourbon Glaze

Ingredients
Turkey:
4 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 teaspoons minced garlic cloves
1 (12-pound) turkey
Stuffing, if desired

Glaze:
2 sticks butter
2 cups pecan halves
1 cup brown sugar
1/2 cup molasses
1/2 cup honey
1/2 cup bourbon

For the turkey:
Directions

Preheat oven to 375 degrees F.
In a small mixing bowl combine all ingredients

Thoroughly rinse and dry the turkey well. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired. Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh and deep into the stuffing registers 165 degrees F and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

For the glaze:
Melt the butter in a skillet over medium heat. When the butter just begins to bubble, stir in the pecan halves. Let the pecan halves gently fry in the butter until they take on a lightly toasted color. Then add the sugar, molasses and honey and stir until the sugar melts. Pour in the bourbon, raise the heat and bring to a boil. Lower the heat and simmer for 5 minutes until the glaze is smooth, except for the pecans, of course, and syrupy.

Let the glaze cool slightly and then pour it over the roasted turkey. Serve any extra glaze in the side at the table.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Recipe and photo by Paula Deen

Roasted Turkey with Maple Cranberry Glaze

Ingredients
Turkey:
8 tablespoons butter, softened
1 tablespoon House Seasoning, recipe follows
2 tablespoons chopped fresh parsley leaves
2 tablespoons minced shallots
2 tablespoons minced garlic cloves
1 (15-pound) turkey
Stuffing, if desired

Glaze:
3 tablespoons butter
1 (12-ounce bag) cranberries
1/2 cup maple syrup
3/4 cup cranberry juice
2 teaspoons apple cider vinegar
3/4 cup apple cider
1/4 cup brown sugar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Turkey:
Directions
Preheat oven to 375 degrees F.
In a small mixing bowl combine the butter, House Seasoning, parsley, shallots, and garlic. Thoroughly rinse and dry the turkey. Tuck the wings underneath the body and place the turkey in a roasting pan. Rub the butter mixture all over the turkey. Stuff, if desired.

Roast for 18 minutes per pound (including stuffing weight, if using). The turkey is done when an instant-read thermometer is inserted into the thickest part of the thigh (and deep into the stuffing) and registers 165 degrees F. and the juices run clear. Remove from the oven and loosely tent with foil. Let rest for 20 minutes before carving.

Glaze:
Combine all ingredients in a small saucepan over medium-high heat. Bring to a boil and reduce heat to medium-low. Let simmer until the cranberries burst, about 8 to 10 minutes. Strain the mixture through a sieve and let cool. Reserve for turkey.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together and store in an airtight container for up to 6 months.
Recipe by Paula Deen, Photo by Laura Spear

7 layer Mexican Dip

1 can refried beans

shredded monteray jack cheese

1 tub of guacamole

Sour Cream

Diced tomatoes

Chopped Green onions

Fresh Cilantro

Layer each of the listed ingredients in the order provided. You decide how much of each ingredient you like (some people like more or less of certain things)

After it is layered refrigerate for 20 minutes before serving, and enjoy!

Recipe and photos by Laura Spear

8 Layer Dip

Ingredients


1 (15-ounce) can refried beans

2 tablespoons hot sauce

Extra-virgin olive oil, for drizzling

4 scallions, cut into 1 inch pieces

1 (16 to 18 ounce) jar green chili or tomatillo salsa

2 tablespoons chopped cilantro, a palm full, chopped

1 (15-ounce) can black beans

2 teaspoons ground cumin, 2/3 palm full

1 (16 to 18 ounce) jar chipotle salsa

2 cups sour cream

1 lime, zested and juiced

2 ripe avocados

2 cloves garlic, finely chopped

1 lemon, juiced

1 jalapeno, seeded and finely chopped

Salt

2 plum tomatoes, diced

Pimiento stuffed jumbo Spanish olives, chopped

Cheese to top the dip with (cheddar or mexican cheese mix)

Tortilla chips


Directions

Heat refried beans in small nonstick pan over medium heat and season with hot sauce. Transfer the beans to a small, deep casserole dish. Scrape pan clean with rubber spatula and return to heat.



Add a little extra-virgin olive oil to the pan and raise heat to high. When the oil smokes, add the scallions and sear them, 2 to 3 minutes. Add green salsa to scallions and heat through. Add cilantro, remove salsa from heat, and layer on top of the beans.



Return the same pan to the stove, lower heat to medium and add black beans, heat through and season with cumin, layer on top of the green salsa.



Top the black beans with a layer of chipotle salsa. Mix sour cream the lime zest and juice and spread on top of the chipotle salsa.



Combine the meat of 2 ripe avocados with garlic, lemon juice, jalapeno and salt to form a chunky guacamole. Top the salsa with guacamole. Garnish the dip with the final layer of diced tomatoes and sliced olives.

Top with a layer of cheese

Recipe and photos by Laura Spear

Hot Spinach and Artichoke Dip

Ingredients


1 cup thawed, chopped frozen spinach

11/2 cups thawed, chopped frozen artichoke hearts

6 ounces cream cheese

1/4 cup sour cream

1/4 cup mayonnaise

1/3 cup grated Parmesan

1/2 teaspoon red pepper flakes

1/4 teaspoon salt

1/4 teaspoon garlic powder

2 cans of french bread dough (roll into one big ball and bake as directed) or buy one round loaf of bread to serve the dip in.

Bread for dipping

Directions

Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.

Cut the top off the bread bowl keep for storing it, take out the inside of the bread bowl (you can chop it up to use for dipping) pour the dip into the bread bowl.

Garlic Herbed Chicken

You will need:



» 3 tbsp of fresh rosemary or 1 tbsp of dried rosemary, divided

» 1/2 of a tsp of paprika

  1/2 tsp of Cilantro

  3/4 of a tsp of cayenne pepper

» 1/2 of a tsp of salt

» 1/2 tsp of ground black pepper

» 1 4lb whole chicken

» 1 lemon cut into quarters

» 1 tbsp of olive oil

» 2 heads of peeled garlic

1.Preheat your oven to 375°F. Then Lightly spray your Deep Covered Baker or roasting pan with oil. Combine half of the rosemary with the paprika, cayenne pepper and the salt and black pepper into the and set it aside.

2.Remove and discard giblets and neck from the chicken cavity.  Place the lemon quarters and the remaining rosemary inside the cavity of the chicken. Place the chicken breast side up into the Deep Covered Baker or roasting pan.

3.Brush the outside of the chicken with oil, and coat it completely with the seasoning mixture. Arrange the garlic around the chicken. Place it in the oven.

4.Bake covered for 60 minutes. Carefully remove the lid, drizzle in olive oil, top with Cilantro and continue roasting 25 to 35 more minutes or until the Pocket Thermometer registers 165°F in the thickest part of the thigh and the juices run clear.

5.Remove the chicken from the deep covered baker and let it cool for 10 minutes before carving. Remove the garlic from the drippings and serve it with the chicken.

Buffalo Chicken and Blue Cheese Dip

4 Chicken Breasts ( I used can chicken)
2 (8oz) pkgs cream cheese, softened
12oz Bottle Frank’s Red Hot Buffalo Sauce
16oz Blue Cheese Dressing (i used chunky)
Shredded Cheddar
Blue Cheese Crumbles (mix some in and some on top)

1. Boil and shred the chicken
2. Mix softened cream cheese with blue cheese dressing, frank’s and chicken in a baking pan, add a few crumbles.
3. Top with shredded cheese and blue cheese crumbles
4. Bake at 350 for 20 minutes until the cheesse on top is bubbly

Bobby Flay's Hot Wings with Blue Cheese-Yogurt Sauce

Ingredients


For the Sauce:

1 cup Greek yogurt

1/4 cup crumbled blue cheese (Bobby likes cabrales)

2 tablespoons finely grated red onion

2 tablespoons finely chopped fresh cilantro

Kosher salt and freshly ground pepper

For the Wings:

Peanut oil, for frying

1 1/2 cups all-purpose flour

Kosher salt and freshly ground pepper

3 tablespoons ancho chili powder

1 1/2 teaspoons garlic powder

3 pounds chicken wings, split at the joint, tips removed

1/2 cup red wine vinegar

1 to 2 tablespoons pureed chipotle chiles in adobo sauce

1 tablespoon New Mexico chili powder

1 tablespoon dijon mustard

1 to 2 tablespoons honey

1 stick unsalted butter, quartered

Chopped fresh cilantro, for garnish (optional)

Jicama sticks, for serving

Directions

Make the sauce: Combine the yogurt, blue cheese, red onion, cilantro, and salt and pepper to taste in a small bowl. Refrigerate at least 30 minutes before serving to allow the flavors to meld.



Make the wings: Heat 2 inches of peanut oil in a large high-sided pan until a deep-fry thermometer registers 375 degrees F.



Stir together the flour, salt and pepper to taste, 1 tablespoon ancho chili powder and the garlic powder in a shallow bowl. Season the wings with salt and pepper and add in batches to the flour mixture to lightly coat. Tap off the excess flour, add the wings to the oil in batches and fry until golden brown and cooked through, 8 to 10 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.



Bring the vinegar, chipotle puree, the remaining 2 tablespoons ancho chili powder and the New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove from the heat and whisk in the mustard, 1 teaspoon salt, the honey and butter until smooth. Add the wings and toss to coat. Garnish with cilantro, if desired, and serve with the jicama sticks and blue cheese sauce

Recipe Bobby Flay,  Pic Laura Spear

Chicken Dorito Casserole

CHICKEN DORITO CASSEROLE

1 lg. fryer, cooked and boned

1 can cream of mushroom soup

1 can cream of chicken soup

Chili sauce to taste

1 tsp. chili powder

1 onion, chopped fine

1 1/2 c. chicken broth

Garlic and black pepper to taste

4 c. Dorito chips

8 oz. grated Cheddar cheese



Cook and bone chicken, reserving 1 1/2 cups broth. Combine soups, chili, spices and broth.

Grease bottom of casserole pan. Put 2 cups of Doritos on bottom of pan. Spread half of chicken over this layer, then half of soup mixture. Top with grated cheese. Repeat layers. Bake at 350 for 30 minutes.
Top with crushed doritos.

Hot Artichoke Dip Bread Bowl

2 16-oz sourdough bread rounds (about 6-in. diameter), divided (or use 2 cans of french bread dough and back into a ball)

Vegetable oil

4 oz cream cheese, softened

½ cup milk

1 can (14 oz) artichoke hearts in water, drained

1 1.4-oz envelope or one 1.8-oz box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

1 container (8 oz) sour cream

Grated fresh Parmesan cheese (optional)


1. Preheat oven to 450.
2. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4½-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second bread round into 1-in. cubes. Place bread bowl on center of Large Round Stone. Arrange bread cubes around bowl; spray with vegetable oil.
3. In a bowl, whisk cream cheese until smooth. Add milk to cream cheese; whisk until smooth. Chop artichokes. Add artichokes, soup mix and pressed garlic to bowl; mix well.
4. Microwave on HIGH 5-7 minutes or until hot (do not boil).
5. Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into hot artichoke mixture; pour into bread bowl.
6. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl.
7. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.
Recipe by Pampered Chef, Photos by Laura Spear

Cranberry Spice Dip

I got this recipe from my good friend Donna who is an amazing cook! She uses orange marmalade in place of the strawberry preserves and less cayanne pepper.  So try her amazing recipe out too!

1 pkg. (8 oz.) Cream Cheese, softened


1/2 cup canned whole berry cranberry sauce

1/4 cup strawberry preserves

1/4 tsp. ground red pepper (cayenne)

1/4 cup Slivered Almonds, toasted (not necessary to toast if you're in a hurry)



1. SPREAD cream cheese onto bottom of 9-inch pie plate.



2. MIX cranberry sauce, orange marmalade and ground red pepper; spoon over cream cheese. Sprinkle with almonds and a dash more of cayenne pepper on top.



3.SERVE with RITZ Crackers.

Asian Pork Noodle Skillet

Ingredients


2 medium carrots, peeled & julienned

1 medium red bell pepper, sliced

5-6 green onions with tops, sliced

2 lbs pork tenderloins or chicken, sliced into thin strips

2 tablespoons sesame oil

2 tablespoons Asian seasoning, mix

4 (85 g) packages oriental-flavor instant ramen noodles

1 tablespoon oil

4 cups water



Directions

1Combine meat with sesame oil, Asian seasoning mix and 2 of the instant noodle seasoning packets. mix well.

2Add oil to a large skillet (12"); heat over medium-high heat. Add half the meat. cook & stir 2-3 minutes/until browned; remove from skillet and keep warm. Repeat with remaining meat.

3Add carrots and bell pepper to skillet. Cook 2 minutes/until tender crisp.

4Add water and remaining seasoning packets; stir to loosen browned bits from the bottom of the skillet.

5Add noodles and white parts of onion to skillet.

6Cover; simmer 4-5 minutes/until noodles are softened.

7Add the meat; remove skillet from heat and let stand covered 3/4 minutes (until meat is heated through).

8Garnish with green onion tops.

30 Minute Chicken

30 Minute Chicken

1 whole chicken (3-4 pounds)

olive oil



Seasoning Mixture

1 tablespoon all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon coarsely ground black pepper

¼ teaspoon dried thyme leaves



You can also use Italian seasoning, Greek Rub, BBQ Rub, Chipotle Rub etc.



For chicken, lightly spray Deep Covered Baker with oil using Kitchen Spritzer. Remove and discard giblets and neck from chicken cavity. Rinse chicken with cold water; pat dry with paper towels. Trim excess fat using Kitchen Shears, if necessary. Tie ends of legs together with cotton string. Lift wing tips up toward neck, then tuck under back of chicken. Place chicken onto Cutting Board; brush with oil using Chef’s Silicone Basting Brush. Completely coat outside of chicken with seasoning mixture. Place chicken, breast side up, into baker. Microwave, uncovered, on HIGH 25-30 minutes or until Pocket Thermometer registers 165°F in thickest part of breast and juices run clear. Remove from microwave. Cover with lid and let stand 10 minutes (temperature will rise to 170°F).

Recipe and Pic by Pampered Chef

Egg and Sausage Breakfast Sandwich

Eat your heart out mcdonalds, this is MY homemade breakfast sandwich.

english muffin

cheese

pre made  patty egg and cheese (sold at walmart)

pre made patty sausage (spicy) (sold at walmart)



microwave sausage patty with egg patty on top for 1 min 20 secs. slice english muffin in half. Remove from microwave and add cheese. Microwave another 15-20 secs until cheese is melted. enjoy!