Chicken Enchiladas

Sauce: Puree
1 (14.5 oz) can rotel tomatoes
1/2 cup onions (chopped)
1 teaspoon chopped garlic

Sauce: To heat
2 Tablespoons olive oil
1 Tablespoon flour
1 Tablespoon ground chili powder
1 teaspoon ground cumin
1 cup chicken broth

Filling: Combine
2 cups shredded chicken
1 (14.5 oz) can rotel tomatoes (drain juices)
1/2 cup onions (diced)
2 cups shredded cheddar cheese (divided)
8 (8 inch) flour tortillas

For sauce:
Puree rotel tomatoes with juice, chopped onions, and garlic in food processor. Heat oil in large saucepan over medium heat. Stir in flour, chili powder, and cumin. Cook 1 minute. Whisk in the pureed mixture and broth. Bring to a boil. Reduce heat to med-low and simmer sauce until thick. (15-20 minutes) Stir occasionally. Season with salt and pepper if desired. Let cool.

For filling:
Combine chicken, drained tomatoes, diced onions, and 1 cup shredded cheddar cheese with 1/2 cup sauce to coat. Spread 1/2 cup sauce in the bottom of 9x13 baking dish. Place 1 Tablespoon sauce and 3 Tablespoons filling on a tortilla shell. Roll and place seam down in pan. Repeat with remaining tortillas. combine any leftover sauce and filling together and spread over the top. Top with remaining cheese. Bake 30 minutes.


Additional notes: 4 star rating ****
Yummy! Enjoy!

Cream of coconut cake

2 cup white sugar
1 cup butter (softened)
4 eggs
4 teaspoons vanilla
3 cups flour
3 1/2 teaspoons baking powder
1 cup milk
1 (15 oz) can cream of coconut
1 container cool whip
1 bag of coconut

Preheat oven to 350 F. Grease 9x13 baking dish. In a medium bowl, cream together sugar and butter. Beat in the eggs, and stir in vanilla. Combine in a different bowl, flour and baking powder. Add to the cream mixture. Mix well. Stir in milk until smooth. Bake 30-40 minutes.

After it cools, poke holes all over the top. ( I used a skewer, but u could also use a fork) Put as many holes as possible. Spread cream of coconut over the top. Tilt pan to get all the cake covered. Let set 5 minutes to absorb the liquid. (Tilt again if necessary) Top with cool whip and sprinkle with coconut if desired. serve immediately.

 

 

Additional notes: 5 star rating *****

I enjoy this cake even tho I hate coconut. As u can see in the picture, I made half without coconut. Enjoy!

Beany Chili

1 pound ground beef
1 large jar of salsa
2 can of chili beans in chili sauce
1 Tablespoon chili powder
1/2-1 small onion (minced)

In a skillet, fry ground beef with onions, until no longer pink. (Drain grease) In a large saucepan combine cooked hamburger/onion mixture with 1/2 of salsa, 1 can of beans and chili powder. With a hand mixer, combine 1 can beans with remaining salsa. Beat until smooth. Add to the chili. Cook on medium, stirring occasionally intil hot. Or add all ingredients to a crockpot, cook on low 4 hours.

Additional notes: 5 star rating *****
So easy to make.

Mushroom meatballs

2 cans (10 oz each) cream of mushroom soup
1 cup water
1 pound ground beef (85% or higher)
1/2 cup italian bread crumbs
1/4 cup finely chopped onions
1 Tablespoon minced parsley
1 egg
1/4 teaspoon salt
1 teaspoon black pepper
1 quart mushrooms (cleaned & sliced) optional

Blend together soup & water. Measure out 1/4 cup soup mix. Combine it with ground beef, bread crumbs, onion, parsley, egg, salt, & pepper. Shape into 1 1/2" diameter balls. Bake at 350 until brown. (10-15 minutes) Cut one open to check, if still pink cook longer.

If you choose to have extra mushroom in it: Meanwhile, in a skillet sauté mushrooms until tender. Then add the remaining soup mix. Keep warm until meatballs are done. Add meatballs to mushroom sauce.

If u choose not to have extra mushrooms: In a medium saucepan, add remaining soup mix. keep warm, until meatballs are done. Add meatballs to mushroom sauce.

Additional notes: 5 star rating *****
these are so good, next time Ill add additional mushrooms.

Red, White, and Blue Strawberries

1 pkg of strawberries
1 pkg of white chocolate almond bark
1 bottle of blue sugar (I mixed sugar and blue food coloring together)

Clean and dry strawberries. Melt chocolate in a microwave safe bowl, in the microwave until smooth and creamy. Dip strawberries 2/3 with chocolate. Then 1/3 into the sugar.

Additional notes: 5 star rating *****
Perfect for 4th of july

Classic appetizer

4-5 mushrooms (sliced)
1 onion (sliced and seprate into rings)
3-4 string cheese sticks (cut in halves or thirds)
1 cup italian bread crumbs
2 eggs (scrambled with 1/8 cup water)
1 cup flour

dip each item in flour, then eggwash, then italian bread crumbs. Set aside until you are finished breading them all. Fry in prepared hot oil until golden brown. (cheese stick only takes a few minutes)

 

 

Additional notes: 5 star rating *****

My husband said it was the best mozzarella sticks he ever had!

 

 

 

Easy chicken & cheese enchiladas

1 can (10 3/4 oz) cream of chicken soup
1/2 cup sour cream
1 cup picante sauce
2 teaspoons chili powder
2 cups cooked & shredded chicken
1/2 cup shredded monerey jack cheese ( or other cheese of your preference)
6 warm flour tortilla shells (6")
1 green onion (chopped)

Preheat oven to 350. Grease 11x7 baking dish. In a medium bowl, combine all ingredients, except chicken, cheese, onions, and shells. In a seprate bowl, combine 1 cup of mixture with chicken and cheese. Divide chicken mixture among the shells, roll up and place seam down in prepared pan. Pour remaining soup mixture over the top. Cover & bake 40 minutes. Top with onions.

Chicken Cream Cheese Puffs

2-  8oz. crescent rolls
1 1/2 cups croutons (seasoned & crushed)
8 oz pkg. cream cheese
3 Tablespoons butter (melted)
4 cups cooked chicken (shredded)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons green onions (chopped)
1 1/2 Tablespoons milk

Blend all ingredients together in a mixing bowl, except crescent rolls, chicken & croutons. Reserving 1 Tablespoon butter for the tops. Add warm cooked chicken to the bowl. Mix well. Separate crescent rolls into squares. (2 pre-cut rolls = 1 shell) Push together at the seams. Put 2 Tablespoons mixture in the middle, bring opposite corners of the roll together, twist the top, & pinch seams. brush tops with reserved butter, and sprinkle with crushed croutons. Bake at 350 for 20-25 minutes.

Additional notes: 5 star rating *****
The combination of flavors makes this dish outstanding!

Lasagna

Meat Layer:
1 pound hamburger (browned and discard grease)
2- (23.5 oz) jars spaghetti sauce ( I used 1 jar prego bacon and provolone and 1 jar prego spicy sausage)
1 Tablespoon Italian seasoning

Mix together in a saucepan and simmer. Set aside when its warm and bubbly.

Cheese Layer:
8 oz. Fresh mozzarella pearls
5 oz Fresh shredded parmesan
4 oz. Fresh feta cheese
1 1/2 cups Fresh shredded Mozzarella
2 eggs

Mix all ingredients together in a stand mixer until it turns into a fine crumbly texture. Set aside.

Noodle Layer:
1/2 of a 1 pound box of lasagna noodles

Boil noodles in a large saucepan in a rapid boiling water. Stir constant to avoid sticking. Set aside noodle went done. ( you dont have to cook completely done since it will finish baking in the oven)

Top layer:
Fresh sliced provolone


In a casserole dish, Layer 1/3 sauce, 1/3 noodles, 1/2 cheese, then 1/3 noodles, 1/3 sauce, then 1/3 noodles, 1/2 cheese, 1/3 sauce. Top with provolone cheese. Cover pan with foil and bake at 350 for 20-25 minutes.

Additional notes: 5 star rating *****
I got some tips from an italian lady on how she makes her lasagna. I took her tips and what I knew and created this masterpiece. This is the best lasagna I ever had, hands down.

Mini Cheesecakes

2 packages (8 oz) cream cheese (softened)
2/3 cup sugar
2 eggs
2 teaspoon vanilla extract
2 teaspoon almond extract
12 vanilla wafers
12 paper muffin liners

Beat cream cheese and sugar in a large bowl with an electric mixer on medium speed until fluffy. Add eggs and extracts. Beat well. Place a wafer in bottom of 12 paper lined muffin cups. Spoon batter into each cup, filling each 2/3 full.

Bake at 325 for 22-24 minutes. DO NOT OVER BAKE. Cool in pan. ( the center will deflate) Refrigerate 4 hours or over night. Top with anything you want. I did strawberries, blackberries, kiwi, and blueberries. With chocolate or carmel on top.

Additional notes: 5 star rating *****
Perfect for summer cookouts!

Taco Heaven

1 tube Pillsbury crescent roll dough
1 pound hamburger
1 package taco seasoning

Garnish: lettuce,diced tomato,shredded cheddar cheese, and sour cream if desired

Brown hamburger in a medium size skillet over medium heat until no longer pink. Discard grease. Mix water and taco seasoning according to package. Simmer. Remove from heat to allow to cool slightly. Open the crescent tube. Place 4 of the 8 crescent dough on a greased cooking sheet. Put a scoop on meat on top. Place another crescent dough over the top. Seal the top and bottom doughs the best you can. Bake according to crescent instructions. Place lettuce and diced tomatoes on a plate. Top with finished taco crescent. Sprinkle shredded cheddar cheese. and top with a scoop of sour cream.

Additional notes: 5 star rating *****
A yummy new spin on the tradtional tacos. And easier for kids to eat. ( or mess adults)

Biscuits n Gravy

Biscuits:

2 cups bisquick
1/2 -3/4 cup buttermilk

Slowly add milk to bisquick as you work it in. Sprinkle surface with bisquick. Add bisquick to dough until its workable. Knead 5 times on bisquick surface. Roll out 1/2 inch thick. Cut dough with a biscuit cutter or rim of a glass. Push down hard, but never twist. Put dough circles on a greased cooking sheet. Brush tops with oil. Bake at 425 for 10-12 minutes. or until brown

Gravy:

1 pound sausage
1/4 cup flour
2 cups milk
salt and pepper to taste

Crumble and brown sausage in a large skillet over medium heat. DO NOT DRAIN GREASE!!!! Stir in flour until dissolved. Gradually stir in milk. Cook until thick and bubbly. Season with salt and pepper.

Hint: if it seems too thick add more milk, or if it seems too thin add more flour. continue to cook until consistency is reached.

Additional notes: 5 star rating *****
The best biscuits n gravy I ever had.

Cranberry salad

2 boneless skinless chicken breasts
     -garlic powder
     - greek seasoning
2 cups grapes (cut into halves)
1 package (3.5 oz) dried cranberries
1 cup walnut pieces
1 apple (cubed) of choice ( I used braeburn)
2 cups lettuce, spinach, or mixed
1 cup crutons

Preheat oven to 350. On a greased cooking sheet, place the chicken. Sprinkle lightly with garlic powder. and sprinkle heavily with greek seasoning. (sprinkle even more then you think you need) Cook 10-15 mins or until no longer pink. Cut into strips and let cool. Start the dressing while it cools.

Cranberry dressing:
14 oz. can of cranberry sauce
2 Tablespoons orange juice
2 Tablespoons balsamic salad dressing
2 Tablespoons sugar

Heat cranberry sauce and orange juice in a small saucepan, over medium heat until it boils. Remove from heat and let cool. Strain cooled sauce in a colander with a bowl underneath to catch the liquid. Stir sauce in the colander with a rubber spatula, press down on the sauce to drain all excess liquid. Discard any left in the colander. Stir in dressing and sugar into the cranberry sauce. until combine.  Set aside.

In a large bowl, combine chicken strips, grapes, cranberries, walnuts, apple, lettuce-spinach mix, and cruton. Toss. Pour dressing over the top. Toss again to coat. Serve immediately.

Additional notes: 5 star rating *****
My best creation yet! A must-try!

Peach Pancakes

1 egg
1 cup flour
3/4 cup milk
2 Tablespoons oil
1 Tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 peaches (diced)

Mix all ingredients together. Fry 1 cup of batter in a greased hot skillet. Flip when pancake has several bubbles on the top. Continue to cook until golden brown. Serve with butter and syrup if desired.

Additional notes: 4 star rating ****
Delish! I might try this again with blueberries or strawberries!

Maple French Toast

2 eggs
3/4 cup milk
1 Tablespoon sugar
2 teaspoons maple extract
8 slices texas toast bread
2 Tablespoon butter
1/2 cup powdered sugar (if desired)

Melt butter in a frying pan over medium heat. (or use a griddle) Beat eggs, milk, sugar, and maple extract together. Coat bread in milk/egg mixture. Add to the frying pan. Flip bread when its crispy on the bottom. Continue to cook other side until its crispy as well. Sprinkle with powdered sugar (if desired)

Additional notes: 5 star rating *****
I created this by messing around in the kitchen. This picture doesn't do it justice. Its soooo good! I don't even use syrup.

Bbq chicken pizza

2 1/2 cups flour
1/2 teaspoon salt
1 package dry active yeast
1 tablespoon + 2 teaspoons oil
1/2 cup- 1 cup bbq sauce
1/2 cup- 1 cup shredded chicken
1 cup cheese ( I used 1/2 Mozzarella, 1/2 Cheddar)
2 teaspoon cilantro (if desired)

Preheat oven to 400. Lightly grease a 12x9 sheet. Mix together flour and salt in a large bowl. Stir in yeast. Make a hole in the center of flour mixture. Add 1 tablespoon oil and 1 cup lukewarm water in the center of flour. Mix until a soft dough forms. Turn dough out on a lightly floured surfaceand knead gently for 5 minutes. Roll out dough and press into prepared sheet. Cover and let rest 10 minutes. Then bake 5-7 minutes. Top with sauce, chicken, and cheese. Sprinkle with cilantro, if desired. Bake 15-20 minutes or until golden brown.

Additional notes: 5 star rating *****
Yummy! I suggest a spicy bbq sauce!

Tortilla pizzas

Flour tortilla shells (how many you want)

sauce of choice (pizza sauce, ranch dressing, salsa, or beans)

topping of choice (chicken, hamburger, veggies, or whatever you want)

cheese of choice (mozzarella, cheddar, ect.)

Preheat oven to 350. On a greased cookie sheet, place tortilla shells. Top with sauce, toppings, and cheese. Bake 5 minutes or until cheese is melted and tortilla is crunchy. Cut into pieces.

additional notes: 5 star rating *****
Perfect for an easy pizza fix!

Mexican chicken lasagna

1 cup chopped onions
1 teaspoon minced garlic
1 Tablespoon vegetable oil
4 cups cooked cubed chicken
2 cans (10 3/4 oz) cream of mushroom soup
2 cans (8 oz) tomato sauce
2 pkg. enchilda seasoning packets
2 eggs
1 lb. mexican shredded cheese
1 lb. mexican cheese blend
1/2 cup minced fresh cilantro
12- no cook lasagna noodles

In a large skillet, cook onions and garlic in oil over medium heat until tender. Stir in chicken, cream of mushroom soups, tomato sauces, and enchilda seasoning packets. Bring to a boil. Then reduce heat, simmer, uncovered for 5 minutes.

Meanwhile, In a small bowl, combine eggs, half of the cheeses, and cilantro. Spread 3/4 cup of chicken mixture in a 13x9 greased baking dish. Lay 3 noodles on top. Then 2/3 cup cheese mixture. Then 3/4 cup chicken mixture. and 1 cup cheese. Repeat layers twice, ending with cheese. Cover and bake at 375 for 30 minutes. Then  uncovered and bake 10-15 minutes until bubbly. Sprinkle with extra cilantro, if desired. Let cool 10 minutes before cutting.

Additional notes: 5 star rating *****

This is one of my favorites!

Taco soup

1 lb. ground beef
2 cans rotel tomatoes
1 can corn (drained)
1 can chili beans (drained & rinsed, unless its in a chili sauce)
1 can pinto beans ( drained & rinsed)
1 pkg. taco seasoning
1 pkg ranch mix
1 large onion (diced)

Garnish: (if desired)
Tortilla chips
diced onions
shredded cheddar cheese
sour cream

Brown hamburger with onions. Drain grease. Add 1/2 cup water and taco seasoning. Stir in tomatoes, beans, corn, and ranch mix. Simmer 30 minutes. Garnish with tortilla chips, cheese, diced onions, sour cream if desired.

Additional notes: 5 star rating *****
Yummy and so perfect on a cold night.

Mexican dip

1 can (16 oz) refried beans
1 container (8 oz) sour cream
1 pkg (1 oz) hidden valley ranch dip mix
1 can (10 oz) Rotel diced tomatoes with green chilis (rinsed and drained)
1 can (2 1/4 oz) sliced ripe olives (rinsed and drained)
3/4 cup shredded cheddar cheese
3/4 cup shredded monterey jack cheese
sliced jalapenos (if desired)

Spread beans on a 10" serving platter. Blend sour cream and ranch mix together. Spread over beans. Layer rotel, olives, then sprinkle cheeses over top. If desired, add jalapenos. Serve with tortilla chips.

Additional notes: 5 star rating*****
Yummy and easy enough to throw together for unexpected company!

Lemon sponge cake

1 pkg. (16 oz) angel food cake mix
1 can (32 oz) lemon pie filling

Mix together and bake in a greased 9x13 cake pan at 350 for 20 minutes.

Sprinkle with powdered sugar after cooled. Serve with strawberries if desired.

Additional notes: 4 star rating ****
This was good, but not as lemony as I expected. When I make it again, Ill add lemon extract.

Sausage-egg souffle

1 lb. sausage
1/2 cup diced onions
6 eggs, beaten
2 cups milk
1 teaspoon salt
pepper to taste
1 tablespoon prepared mustard
1 cup shredded cheddar cheese
6 slices bread, cubed

Cook and crumble sausage with onions in a skillet over medium heat. Drain fat. Meanwhile, beat eggs with milk and seasonings. Stir in sausage, onions, and cheese. Then bread. Stir to coat bread well. Pour into a greased 9x13 casserole dish. Cover and refrigerate 12 hours or longer. Bake in preheated oven at 350 for 45 minutes. Sprinkle with more cheese on top, if desired.

Additional notes: 5 star rating *****
This is perfect for a busy morning, since u make it a day in advance.

Taco Tator tot Casserole

1 lb. hamburger
1 small onion, diced
1/4 cup water
1 taco seasoning pkt
1 roll crescent dough
1 lb. shredded cheddar cheese
1/2 bag doritos, crushed
8 oz. sour cream
1 bag tator tots


Bake tator tots at 350, 20 minutes or until brown but not crispy. (they will finish cooking on the casserole) Brown hamburger and onions. Drain grease. Add water and taco seasoning. Simmer. Press crescent dough in the bottom of a 9x13 greased casserole dish. Layer meat mixture, doritos, sourcream, & 1/2 cheese. Top with brown tator tots. Sprinkle with other 1/2 of the cheese. Bake for 20 minutes at 350.

Addtional notes: 5 star rating *****
Yummy and sooo easy!

Mozzarella bread sticks

1 tube (8oz) refrigerated crescent rolls
1 Tablespoon butter, melted
1/4-1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese

Press dough onto bottom on a greased cookie sheet  to seal edges. Brush with butter. Sprinkle with garlic powder and then top with cheese. Bake at 375 for 15-17 minutes. Cut into strips. Serves 8

Additional notes: 4 star rating ****
Great with pasta!

Cinnamon apple crisp

Cinnamon apples (see recipe) http://rachelsbestrecipeseasyandsimply.blogspot.com/2013/04/cinnamon-apples.html
3/4 cup packed brown sugar
1/2 cup all purpose flour
1/2 cup quick cooking oats
1/3 cup butter, softened
1 Tablespoon cinnamon

Heat oven to 375. Grease an 8x8 square baking dish. Add cinnamon apples. In a medium bowl, mix remaining ingredients. Stir until combined. Sprinkle over apples. Bake until golden brown. About 20 minutes.

Additional notes: 5 star rating *****
This is perfect, if ur looking for something sweeter than the cinnamon apples recipe.

Smoky smokies

2 lb. mini smokies
28 oz. bottle of bbq sauce of your choice
1 1/4 cup water
3 Tablespoons worchestershire sauce
3 Tablespoons steak sauce
1/2 teaspoon black pepper

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low 3-4 hours.

Additiuonal notes: 5 star rating *****
I love the smoky taste. The best bbq sauce to use is one the has smoky or spicy flavor. Not sweet.

Ham and cheese pinwheels

8 oz. cream cheese (room temperature)
8 oz. sour cream
4 oz. can drained green chilis
4oz. can drained chopped black olives
1-2 bunches sliced green onion (greens and whites)
1/2 lb.-1 lb. deli sliced ham (shredded)
1 cup shredded cheddar cheese
1 Tablespoon garlic powder
1 Tablespoon season salt
1 pkg. flour tortillas

Mix all together except tortillas. Spread a thin layer over a tortilla shell. roll up. Roll in saran wrap and refrigerate over night. Repeat. The next day, cut into 1/2" pieces.

Additional notes: 5 star rating *****
These are soooo good. For parties, I suggest making some without onions, some without olives, and some without both. So everyone can enjoy some. You can label them by using masking tape and a toothpick. By making a flag.

Cinnamon Apples

6 large apples (peeled, cored, cut into 16 wedges)
1 Tablespoon lemon juice
1/2 cup sugar
1/2 cup packed brown sugar
2 Tablespoon flour
2 Tablespoon cinnamon
6 Tablespoons butter, melted


Place apples in slow cooker. (I suggest using a liner) Drizzle with lemon juice. In a medium bowl, Mix together sugars, flour, and cinnamon. Sprinkle over the apples. Stir gently to coat apples.  Drizzle with butter. Return lid to cooker. Cook on LOW 3 hours or HIGH 2 hours. or until apples are tender to ur liking.

Additional notes: 4 star rating ****
These cinnamon apples are not very Sugary. They are sweet, but mostly a cinnamon flavor.

Easy Mushroom Meatballs

2 bags of frozen meatballs
2 cans of cream of mushroom soup
2 small cans of mushrooms
2 envelopes of brown gravy mix
1 (8oz) container of sour cream

In a large bowl, mix all ingredients together. Place in a crockpot, cook on low 6 hours, or high for 4 hours. or longer if desired. Just stir after 4 hours

Additional notes: 5 star rating *****
This recipe I got from my mom. Its soooo yummy!

Rachel's Candies

4 cups semi-sweet chocolate chips
2 cups white chocolate chips
1 cup crushed pecan pieces
1 (8oz) bag heath bits
2 cups marshmallows

Put the chocolate in a microwave safe bowl. Place in the microwave and melt the chocolate stirring every 30 seconds until smooth. Stir in the remaining ingredients. Drop spoonfuls on wax paper and let cool. You can make these any size u want. But make them smaller then desired because they seem to spread out some. ENJOY!!!

Additional notes: 5star rating *****
These were a big hit at work! Great for any gathering. I just created these by throwing a few items I had on hand together. Feel free to change it up to ur liking.

Pickle roll-ups

claussen pickle spears
8 oz. cream cheese (room temperature)
ham slices

Drain and dry pickle spears. Whip cream cream until creamy. Spread cream cheese over ham slice. Place pickle on ham and roll. cut in sections if its an appetizer.

Creamy white chicken chili

1 pound chicken breasts (cubed)
1 onion (chopped)
1 teaspoon fresh minced garlic
1 Tablespoon oil
2- (15 oz) cans great northern beans (drain and rinse)
14 1/2 oz. can chicken broth
2- (4 oz) cans green chilis
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
8 oz sour cream
1/2 cup whipping cream


In a large heavy saucepan over medium heat, saute chicken, onion, and garlic until chicken is no longer pink.  Add beans, broth, chilis, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 mins. Remove from heat. Stir in sour cream and whipping cream. Serve immediately. Serves 8

Additional notes: 5 star rating *****
Perfect on a cold night

Asiago cheese bites

1 cup water
1/2 cup butter
1 cup flour
1/2 teaspoon minced garlic
4 eggs
1 1/2 cup asiago cheese, grated
1/2 cup onions (finely chopped)
1 Tablespoon Italian seasoning


Preheat oven to 400. Place water and butter in a heavy saucepan over medium heat, until it comes to a full boil. (6-8 mins) Reduce heat to low. Stir in garlic and flour until mixture leaves the side of the pan and forms a ball. Remove from heat. Add eggs, one at a time, beating after each one until mixture is smooth. Stir in 1 cup cheese, onions, and italian seasoning. Drop a rounded teaspoon on a greased cooking sheet. Repeat, until cooking sheet is full. Sprinkle with grated cheese. Bake 20-22 minutes or until brown. Repeat with remaining dough. Makes 72 bites

Additional notes: 4 star rating ****
Yummy, but a little time consuming

Best-ever barbecued ribs

2 1/2 Tablespoon kosher salt
1 Tablespoon dry mustard
1 Tablespoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 1/2 to 2 cups bbq sauce of choice
4-6 boneless ribs

Preheat oven to 350.Combine the first 5 ingredients in a small bowl. Place each rib on an individual double layer of foil. Sprinkle rub all over ribs. Wrap ribs in foil, individually. (divide between 2 baking sheets if needed)

Bake ribs until very tender, but not falling apart. (about 2 hours) Carefully unwrap ribs, pouring any juice from foil into a 4 cup heat proof measuring cup, reserving the juices. Let ribs cool completely. Cover juices and chill. Cover ribs individually and chill. (chill ribs and juices at least an hour)

Measure juices to 1 1/2 cups and mix with bbq sauce. ( if you dont have 1 1/2 cups of juices, add water or chicken broth to make this amount)

Grill ribs, basting with sauce, Turning frequently. Cooking 7-10 mins ( you can cook in the oven if desired, at 350 7-10 mins.  basting with sauce, Turning frequently) But they are better on the grill.

Additional notes: 5 star rating *****
Best bbq ribs I had

Easy Chili

1 lb. ground beef
1 jar (24 oz.) salsa
2 small cans or (1 large 30 oz.) can chili beans in chili sauce

Brown hamburger, drain grease. Stir in salsa and beans. Simmer a few hours. or Place in crockpot for 4 hrs on low.

Additional notes: 5 star rating *****
I love this soup on a cold day. If you like it more soupy, add some tomato juice. You can also add some extra tomatoes and onions if desired.

Lemon blueberry bread

1 1/2 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoon butter (room temperature)
2 eggs
1/2 teaspoon vanilla
3/4 cup sugar
1 Tablespoon fresh lemon zest
1/2 cup milk
1 cup blueberries

lemon glaze:
1/4 cup sugar
2 Tablespoons fresh lemon juice

Preheat oven to 350. Grease 9x5 loaf pan. Whisk together flour, baking powder, and salt. In another bowl, beat the butter until creamy. Add sugar beat until fluffy. Add eggs, beat together. Beat in vanilla and lemon zest. Add flour mixture, beat well. Add milk. Beat well. Fold in blueberries. Scrape batter into prepared loaf pan. Bake 55-65 minutes. Meanwhile, in a small saucepan, bring lemon glaze ingredients to a boil, stirring until sugar dissolves. When the bread is done, let cool 30 minutes. Remove bread from pan and place on serving platter. Poke bread with toothpick all over loaf. Brush the top of bread with hot glaze.

Additional notes: 5 star rating *****
So delicious and addicting! Makes a great addition to holiday treat baskets.

Dark chocolate pecan cranberry clusters

1 pkg (12oz.) dark chocolate chips
1 pkg (6-8 oz.) chopped pecans
1 pkg ( 8 oz.) dried cranberries


Melt chocolate in microwave until smooth. Stir in pecans and cranberries. Drop spoonfuls on wax paper to dry. Store in air tight storage container for 1-2 wks.

Additional notes: 5 star rating *****
This is one of my favorite treats. I love dark chocolate and cranberry flavor. If you not a fan of dark chocolate, you can use milk chocolate instead. Or dried blueberries, or other dried fruit in place of the cranberries. The possibilities are endless.

Rainbow Rudolph

1 pkg pretzel mini twists
1 pkg hershey kisses
1 pkg m&ms

Place pretzels on a cookie sheet. Top with hershey kisses. Bake at 350 degrees for 4 minutes. Remove from oven and top with a m&m on each hershey kiss and press down lightly to create a "reindeer nose" look. Cool on wax paper.

Additional notes: 5 star rating *****
Yummy and cute! If you want to make regular rudolphs, use only red m&ms.