Roxy15

Apple Pie Bread Pudding: Ingredients: 8 Cups Bread, Cubed 3 Medium Apples, Peeled, Cored And Chopped 4 Eggs 1 Cup Vanilla Yogurt 1 Cup Milk 2 Tsp. Cinnamon, Divided 1/2 Tsp. Nutmeg 1/2 Cup Sugar + 2 T. 1/2 Cup Raisins Directions: Preheat oven to 350 degrees. Spray a 9×13-in. baking dish with cooking spray. In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg and 1/2 cup sugar. Stir in the apples, raisins, then gently fold in the bread cubes. Pour into the prepared pan. In a small bowl, stir together 2 Tbsp sugar and 1 Tsp, cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown. Sauce Ingredients: 1 Cup Unsalted Butter 1 Cup Heavy Cream 1 Cup Brown Sugar Directions: In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and brown sugar; bring to a boil. Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with vanilla ice cream. ***If you can, leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 degrees for 10-15 minutes or until they’re dry, but, not toasted. ***You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!

I saw this on a site and I tried it and it works! I have a mason jar, but, I couldn’t find the lid so I grabbed a Kraft Parmesan Shaker and took the lid off and put it on the mason jar to see if it would fit and it did! Save your shakers! I love mason jars and I keep empty seasoning shakers so when I make seasonings, I can put them in the shakers. I am like my dad used to be...he always said “Roxy, don’t throw it away because you never know when you’ll need it sometime smiles.” Thx dad! I love you and miss you!

I Found This On Onie’s Recipe Link: Amish Creamy Egg Noodles; 6 T. Butter, Divided 28-oz.s Chicken Broth 1 Chicken Bouillon Cube 12-oz.s Extra Wide Egg Noodles 1 Tsp. Parsley Flaked Salt & Pepper, To Taste Instructions: In a large pan, brown two tablespoons of butter over medium heat. Pour the chicken stock and bouillon cube into the pan and bring to a boil. Add the egg noodles to the chicken stock and return to a boil. Cover the pot and remove from the heat. Let the noodles set for 30 minutes, stirring every 10 minutes or so. Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes until noodles are tender. Top with the remaining 4 tablespoons of butter, parsley, and salt and pepper to taste. Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm for 20 more minutes or so with no problems.

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Your welcome!

This looks good! Salsa Verde: Lined a comal with a piece of foil. Heated it up and charred 7-9 med sized tomatillos/(husks removed), 2 jalapeños, and 4 serranos. Turn so that all sides char. Pour about 1/4 cup of water over it and cover with another piece of foil to steam a bit. Pulse in blender with a clove of garlic, a piece of onion, small handful of cilantro, and a teaspoon of salt. I found this recipe here: https://www.facebook.com/groups/Authentichomemademexicanrecipes/?ref=share

Well I found a video salsa recipe on this link but I don’t speak Mexican. Will keep looking, https://www.facebook.com/groups/189266435333177/?ref=share

Broccoli Pea Salad: 1 Bag Frozen Defrosted Peas 2 Cans Water Chestnuts 1 Small Head Broccoli, Chopped 1/2 Pack Cooked Bacon, Diced Cilantro, Chopped-(To Taste) 4 Large Green Onions, Sliced 1-1/2 Cups Smoked Shredded Cheddar Cheese 1 Cup Mayonnaise 1 Cup Sour Cream 1 Packet Hidden Valley Ranch In a large bowl, add all of the ingredients; mix. Cover and refrigerate 1-2 hours.

Crockpot Ham, Green Beans & Potatoes: Ingredients: 2-lbs. Fresh Green Beans 2-lbs. Ham 4 Baking Potatoes 1 Large Onion, Diced Dice the ham, green beans, onions, and potatoes. Put all if the ingredients into your crockpot; add 3 cups of water and season with salt and pepper. Cook for 6 hours on low.

Bacon Cheesebread: 1/2 lb. Uncooked Sodium Reduced Bacon 2 Cloves Garlic, Minced 1 T. Extra Virgin Olive Oily 1 Tsp. Fresh Lemon Juice 1/2 Cup Mayonnaise 1/3 Cup Freshly Grated Parmesan Cheese, Plus More To Garnish 1 Baguette, Sliced Lengthwise Directions- Preheat oven to 375 degrees F. Fry bacon in a small skillet until crispy. Remove from pan; pat excess oil and crumble. In a small bowl, combine all ingredients except baguette. Add crumbled bacon and stir well. Spread mixture evenly on both baguette halves. Bake on parchment lined baking sheet until slightly golden and top is bubbly, about 7 or 8 minutes. Cut into slices. Serves 6 to 8.

This is my favorite way to roast garlic! Crockpot Garlic; Take the head off of the garlic and cut the top off. Drizzle a little Olive Oil over the cut end; sprinkle some Kosher Salt over the garlic-((opt.). I like to add it! Wrap it tightly in aluminum foil and place in crockpot; cook on low 3-4 hours.

Cheesy Swiss Bacon Ranch Bread: Ingredients: 1-(16-oz.)-Loaf Soft French Or Italian Bread-(Not Baguette) 1/2 Cup Unsalted Butter, Melted 1-(.4 To 1.0-oz.)-Packet Buttermilk Ranch Dressing Mix 8 Sliced Swiss Cheese 4 Sliced Thin-Sliced Bacon Instructions: Preheat the oven to 400 degrees. Line a baking sheet with a slicone baking mat or several layers of parchment papaer or aluminum foil. (This helps to keep the bread from getting too dark on the bottom and makes cleanup easier.) In a small bowl, whisk together the butter and Ranch Dressing Mix until smooth; set aside. Slice bread into about 16-(1-inch)-pieces being cautious about not cutting all the way through the bottom of the bread. Place the bread on the prepared pan. Using a pastry brush or spoon, spread the butter mixture on both sides of each slice of bread. Cut Swiss Cheese slices in half and place one piece in between each of the bread slices. Cut bacon strips in half and then cut each half in half lengthwise-giving you 4 pieces of bacon from each slice. Place a strip on top of each slice of bread. Bake for 20-25 minutes or until the bacon is crisp and the cheese is melted.

Haven’t made this, I put my own notes in. Mexican Pizza: (Makes 3 Pizzas) 6 Medium-Size Flour Tortillas 1 Tsp. Vegetable Oil 1-lb. Ground Beef 2 T. Taco Seasoning ***I Would Use The Whole Pkg. 1/4 Cup Water ***Omit The Water & Use Pace Picante Sauce 1-(16-oz.)-Can Refried Beans Taco Sauce 2 Cups Shredded Queso Cheese Or Colby Jack Shredded Lettuce Diced Tomatoes Chopped Green Onions Heat the oil in a frying pan over medium high heat. Once the oil is hot, place a tortilla in the pan and cook for 30 seconds, flip and cook an additional 30 seconds-(it will inflate like a pillow, but, will flatten back out when cooled). Remove to a paper sack, repeat with remaining tortillas, adding a tad more oil if needed and set aside. In the same pan brown the ground beef, breaking it up with a wooden spoon as it cooks. Once browned drain off the grease. Sprinkle in the Taco Seasoning and add the water-(Use Picante Sauce.) Stir to combine well and cook until liquid is gone. Remove from heat. Put the beans in a microwave safe bowl and heat through. Turn the broiler on high. Using a large baking sheet, place 3 tortillas on the pan, spread a couple spoonful's of the Refried Beans over each one then spread a good spoonful of the Taco Sauce over the beans. Top with some of the meat then with a good sprinkling of cheese. Place under the broiler for a minute to melt the cheese. Remove from the broiler and sprinkle each one with a little lettuce and top with the last 3 tortillas. Repeat the same process beans, sauce, meat and then cheese on the tortillas. Back into the broiler to melt the cheese. Remove and top with more lettuce, tomatoes and green onions.

I just found this recipe. I put my own notes in! Crockpot Pepper Steak: 2-lbs. Beef Sirloin, Cut Into 2-in. Strips Garlic Powder, To Taste 3 T. Vegetable Oil 1 Cube Beef Bouillon 1/4 Cup Hot Water 1 T. Cornstarch 1/2 Cup Chopped Onion 2 Large Green Bell Peppers, Roughly Chopped 1-(14.5-oz.)-Can Stewed Tomatoes, With Liquid 3 T. Soy Sauce 1 Tsp. White Sugar 1 Tsp. Salt *** I Would Add Some Garlic & Season Steaks With McCormick Steak Seasoning & Grill The Steak Strips. Sprinkle strips of sirloin with garlic powder-(to taste)- in a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips . Transfer to crockpot. Mix bouillon cube with hot water until dissolved. Pour into the crockpot with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt. Cover and cook on high for 3-4 hours or on low for 6-8 hours

I have made this before and it’s good!

Cheesy Cauliflower: 2 Heads Cauliflower 2 Cups Milk 8-oz. Cheddar Cheese, Shredded ***Shred Your Own! No Pkg. Stuff! 2 T. Parmesan Cheese, Grated 1/4 Cup Butter 1/4 Cup Flour 1 T. Olive Oil 1 Tsp. Garlic Powder 1 Tsp. Onion Powder 1/4 Tsp. Black Pepper Preheat oven to 425 degrees. Cut the cauliflower into bite-sized florets. Toss the florets with Olive Oil and then space them out-(not touching each other)-on your baking sheet. Roast the cauliflower for 20 minutes. While the cauliflower is roasting, shred the cheddar cheese. Melt the butter in a saucepan over medium heat. Whisk in the flour to form a roux. Slowly whisk in the milk and stir for about 2 minutes or until it starts to bubble and thicken. Remove saucepan from the heat and stir in the cheddar cheese, garlic powder, onion powder and black pepper. Combine the cauliflower and cheese sauce together in a mixing bowl and then add to a 2 quart casserole dish. Sprinkle with the Parmesan Cheese and bake for 10 minutes in preheated 425 degree oven. Remove from the oven and serve! ***You can garnish this dish with additional black pepper or sliced green onions, if desired. .***If you want it spicy, add a little cayenne pepper, crushed red pepper or jalapeños.

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Today Show: One of my favorite entrees to order at a restaurant is Chicken Parmesan. I have looked at recipes for it on food network etc. but, nothing really touched me. I do like Emeril’s addition of adding Emeril’s Essence. I saw this recipe on the Today Show and this is the recipe that I decided to make, hopefully soon. I might add some Emeril’s Essence to it. I saw Paula Deen’s recipe for it and she recommended this: Use 1-(32-oz.)-Jar Rao’s Garlic Marinara Sauce. After you click on the link, scroll down the page to watch the video. https://www.today.com/recipes/dylan-dreyer-s-chicken-parm-recipe-t212570?fbclid=IwAR1n206Tgm-ehENxVm16rkFXuA3Rd7Xmhofr4DVR9-Uc1jtod3vdffPqKf4

This is something different. I haven’t made this, but, I love avocados! Avocado Tacos: Ingredients: 3 Ripe Avocados 1-1/2-lbs. Hamburger 1/2 Cup Finely Chopped Onion 1 Cup Tomato Based Salsa 1 Cup Sour Cream 1 Cup Finely Shredded Mexican Cheese Blend 1 Cup Roughly Shredded Lettuce 1 Package Taco Seasoning Directions: In a skillet, brown the hamburger, and the onions, crushing the hamburger up into small pieces. Add the Taco Seasoning, to suit your taste while cooking. When the hamburger is done drain and put it into to a bowl. Cut the avocados in half, and remove the seeds. Carefully remove the avocados from their skins, OR you can leave the outer skins on, your choice. Put each half on a serving plate with some of the shredded lettuce. Put the cooked hamburger, onion, and Taco Seasoning mixture into each avocado half. Add some salsa, a dollop of sour cream and the Mexican Cheese Blend on top. Eat out of the skin using a spoon, or eat taco style if you removed the skins.

Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives: Ingredients: 4 c. cauliflower florets (or 3 cups cauliflower “rice”) 1/2 c. blanched almond flour 1 tsp. baking powder 1/2 tsp. kosher salt 1/2 c. shredded 2% reduced-fat sharp Cheddar cheese 2 large egg whites, lightly beaten 2 tbsp. unsalted butter, melted 3 to 4 strips turkey bacon, cooked and crumbled 2 tbsp. chopped fresh chives Instructions: Heat oven to 400°F. Lightly coat a 6-cup muffin pan with nonstick spray. In a bowl, combine cauliflower and 2 Tbsp water, cover, and microwave until very tender, about 10 minutes. Drain, then mash with a fork until smooth. Cool slightly, then place cauliflower in a clean kitchen towel and squeeze out as much water as possible. Return cauliflower to bowl, add almond flour, baking powder, and salt, and stir well to combine. Mix in Cheddar, egg whites, and butter until incorporated, then fold in bacon and chives. Using hands, form dough into 6 balls and place in prepared pan, pressing to flatten. Bake until tops are golden brown, 23 to 25 minutes. Let cool in pan 5 minutes. If necessary, run thin-bladed knife around sides of biscuits before inverting onto wire rack.