OLD FASHIONED RICE PUDDING !

What You'll Need

• 2/3 c. Minute Rice
• 2 3/4 c. milk
• 1/3 c. sugar
• 1 tbsp. butter
• 1/2 tsp. salt
• 1/2 tsp. vanilla
• 1/4 tsp. nutmeg
• Cinnamon
• 1/2 c. raisins

How to Make It

1. Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish.
2. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon.
3. Serve warm or chilled.
4. Pudding thickens as it stands.

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The BEST Pumpkin Pie Filling !!

What You'll Need

• 15 oz. can pumpkin puree
• 3 eggs beaten
• 1 ½ tsp. cinnamon
• ¼ tsp. nutmeg
• ½ tsp. salt
• ¾ cup light brown sugar
• 1 cup half and half
• ¼ cup heavy cream

How to Make It

1. In a small bowl beat your eggs.
2. In a larger bowl add in the pumpkin puree, the beaten eggs and the rest of the ingredients. Mix on medium speed until fully incorporated.
3. Make your pie shell and fill the pie.
4. Bake in a preheated 350°. This could take an hour or longer until the filling slightly rises and is firm in the middle.

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Shrimp Boil Foil Packets !

What You'll Need

• 1 1/2 pounds large shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 2 ears corn, each cut crosswise into 4 pieces
• 1 pound baby red potatoes, halved
• 2 tablespoons olive oil
• 4 teaspoons cajun seasoning
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

How to Make It

1. Preheat a gas or charcoal grill over high heat.
2. Cut four sheets of foil, about 12-inches long. Divide shrimp, sausage, corn and potatoes into 4 equal portions and add to the center of each foil in a single layer.
3. Fold up all 4 sides of each foil packet. Add olive oil, cajun seasoning, salt and pepper, to taste; gently toss to combine. Fold the sides of the foil over the shrimp, covering completely and sealing the packets closed.
4. Place foil packets on the grill and cook until just cooked through, about 12-15 minutes.*
5. Served immediately, garnished with parsley, if desired.

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Sausage Hash Brown Breakfast Casserole !

What You'll Need

• 1 pound hot pork sausage
• 1/2 (30 ounce) package frozen hash brown potatoes, thawed
• 1 cup shredded Cheddar cheese
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon ground black pepper
• 1 cup milk
• 3 large eggs, beaten

How to Make It

1. Preheat oven to 350 degrees F (175 degrees C). Grease a half-casserole baking dish or deep-dish pie plate.
2. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
3. Stir hash browns, cooked sausage, Cheddar cheese, 1/2 teaspoon salt, and black pepper together in a large bowl. Whisk milk, eggs, and remaining salt together in another bowl. Pour hash brown mixture into prepared baking dish; pour egg mixture evenly over hash brown mixture.
4. Bake in the preheated oven until bubbling and golden, about 45 minutes.

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Not Your Usual Lasagna !

What You'll Need

• 1 Large Onion, chopped
• 2 TB Olive Oil
• 250g Bacon Bits (for this recipe - the bigger the chunks, the better)
• 750g Lean Ground Beef
• 1 cup Beef Stock
• 2 TB Tomato Paste
• 1 1/2 t Paprika
• 1 t Meat Spice (your favorite)
• 1 Large Tomato, peeled and chopped
• Salt and Freshly Ground Black Pepper
• 500g Rotini (Spiral) Pasta
• 2 1/2 cups Cheddar Cheese, grated
• 6 TB Butter
• 6 TB Flour
• 3 cups Milk

How to Make It

1. Saute the Onion in the Oil until light brown and soft - add the Bacon Bits and fry 2 - 3 minutes - add the Ground Beef and fry until loose and light brown.
2. Mix the Beef Stock, Tomato Paste, Paprika and Meat Spice - add this mixture together with the chopped Tomato to the meat - stir well, turn down the heat and let simmer until most of the liquid has evaporated. (15 - 20 minutes). When done, season with Salt and Black Pepper to taste.
3. Meanwhile cook the Pasta according to the instructions on the packet, pre-heat the oven to 180 deg C (350 deg F) and spray a large oven dish with cooking oil.
4. Melt the Butter in a microwavable dish (at least 1 liter capacity), stir in the Flour to form a paste - add the Milk little at a time to the paste, scraping the sides and bottom whilst mixing the Paste with the Milk.
5. Microwave the Milk mixture at full power for 6 - 8 minutes, stirring every 1 1/2 minutes to break up any clumps, until the sauce has thickened.
6. Once the pasta is cooked, drain and keep aside.
7. To assemble ; Place half of the Meat mixture on the bottom of the oven dish, followed by half of the pasta, one cup Cheddar cheese and half the White sauce (Layer each addition evenly on top of the other)
8. Repeat the layers and end with the remaining 1/2 cup of Cheddar cheese - Bake for 20 - 30 minutes until nicely browned.

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Amish Country Casserole

What You'll Need

• 500g Pasta (your favorite)
• 1 TB Olive Oil
• 1 Large Onion, chopped
• 750g Lean Ground Beef
• 1 can (410g) Tomato Soup** (see note)
• 1 can (410g) Mushroom Soup** (see note)
• 1 cup Milk
• Salt and Black Pepper, to taste
• 1/2 t Paprika
• 1/2 t Dried Parsley

How to Make It

1. Pre-heat the oven to 180 deg C (350 deg F) - spray a large oven dish with cooking spray.
2. Cook the Pasta, in a large pot, as per the instructions on the packet.
3. Meanwhile, saute the Onion in the Olive Oil until soft - add the Ground Beef and cook until done.
4. As soon as the Pasta is done - drain and return to the pot.
5. Add the cooked Meat, Tomato & Mushroom Soups and Milk to the Pasta - stir through - season to taste with Salt & Pepper.
6. Transfer to the prepared oven dish - sprinkle with Paprika and Parsley - bake 25 - 30 minutes.
7. Serve with a salad or a side dish.

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INDIAN BUTTER CHICKEN !

What You'll Need

• 6 tablespoons butter, divided
• 2 lbs chicken breasts, cut into 1" chunks
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 3 tsp garam masala
• 1 Tbsp fresh grated ginger
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ tsp cayenne pepper
• 1½ cups tomato sauce (or one 14 oz can would work)
• 2 cups cream*

How to Make It

1. Using 2 Tbsp of butter in a large skillet over medium-high heat, brown the pieces of the chicken so each side is browned. They do not need to be fully cooked all the way through. Work in batches, and set aside when you're done.
2. Melt another 2 Tbsp of butter in the pan over medium heat. Add the onion, and cook until beginning to soften — about three minutes. Add the garlic, garam masala, ginger, chili powder, cumin, and cayenne. Stir to combine, and cook for about 45 seconds before adding the tomato sauce.
3. Bring the mixture to a simmer and let cook for five minutes before adding the cream. Bring the mixture back to a simmer, add the browned chicken, and let simmer for 10-15 minutes. Keep the heat low here — not a rolling boil — and feel free to cook longer (you may need to add more liquid) for more tender chicken.
4. Stir in the remaining 2 Tbsp of butter, and season with salt and pepper, to taste.
5. Serve garnished with lime and cilantro, alongside rice and naan.

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Copycat Panera Macaroni and Cheese !

What You'll Need

• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup milk (I used skim)
• 2 cup heavy cream
• 2 cup shredded white cheddar (I used Cabot seriously sharp cheddar)
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp dry mustard
• 1lb, pasta, cooked (cavatapppi, shells, or elbow)

How to Make It

1. Cook pasta according to package directions while making the sauce. Drain and set aside until ready to use.
2. In a large pot on medium high heat, add butter until melted. Whisk in the flour and cook for about one minute. Reduce heat to medium and add milk, heavy cream, salt, dry mustard and pepper. Continue whisking until it begins to bubble. Reduce to low and add white cheddar. Stir until melted.
3. Add cooked pasta, stirring until combined. Remove from heat and allow to sit about 5 minutes to thicken. Season with additional salt and pepper if desired. ENJOY.

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CROCK POT CHICKEN & BISCUITS !

What You'll Need

• 5 frozen chicken breasts
• 12 baby carrots, split in two or chopped based on preference
• 1 Onion, chopped
• 3 large red potatoes, diced
• 2 cans cream of chicken soup
• 16 oz chicken broth
• 1/4 tsp thyme
• 1/2 tsp rosemary
• 1 garlic clove, minced
• 2 Tbsp butter
• 1 Tbsp Wondra flour
• 1/2 bag frozen sweet peas
• 1 can refrigerated biscuits

How to Make It

1. Place the frozen chicken breasts, carrots, onion, and potatoes in the crock pot.
2. Top with cream of chicken soup, chicken broth, thyme, rosemary, garlic, and butter.
3. Cook on high for 5 hours or low for 8 hours.
4. As the chicken is cooking, break up the breasts in to smaller pieces.
5. 30 minutes prior to serving, add in the 1/2 bag of frozen sweet peas.
6. 15 minutes prior to serving, fix the refrigerated biscuits.

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Easy Stromboli

What You'll Need

• 1 (11-ounce) can thin crust refrigerated pizza dough
• ⅓ cup pizza sauce (plus extra for dipping)
• ½ cup sliced pepperoni (about 2.5 ounces)
• 1 cup cooked crumbled ground Italian sausage
• 2 cups shredded mozzarella cheese

How to Make It

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese. Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.

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The Best BBQ Chicken Kebabs Recipe !

What You'll Need

• 2 pounds boneless, skinless chicken thighs or breasts
• 2 teaspoons kosher salt
• 1 1/2 tablespoons sweet paprika
• 2 teaspoons smoked paprika
• 4 teaspoons sugar
• 2-3 slices raw bacon, cut into 1/2-inch pieces
• 1 cup of your favorite BBQ sauce

How to Make It

1. Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
2. Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
3. Meanwhile, pat the chicken dry with paper towels. In a small bowl, combine the paprikas and sugar. Place the raw bacon in a food processor and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
4. Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of kebabs with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
5. Remove kebabs from grill and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.

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BUTTERMILK PIE RECIPE !

What You'll Need

• 1 (9-inch) Pie Crust Recipe, unbaked
• 3 eggs
• 1¼ cups granulated sugar
• 2 tablespoons all-purpose flour
• ½ cup butter, melted
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 1 tablespoon lemon zest
• pinch of salt

How to Make It

1. Preheat oven to 350º F.
2. Mix together eggs, granulated sugar, flour, butter, buttermilk, vanilla, lemon juice, lemon zest, and salt until well-combined. Pour into the unbaked pie crust and bake for 45-50 minutes until set and golden brown.
3. Remove from the oven and allow to cool prior to slicing.
4. Store in the refrigerator.

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BLACK BEAN & QUINOA STUFFED ZUCCHINI !

What You'll Need

• 3 medium zucchini
• ½ cup cooked quinoa
• ½ cup low fat cottage cheese
• 1 (8-oz) can tomato sauce
• ½ cup black beans, drained and rinsed
• 1 tsp. cumin
• ½ tsp. chili powder
• ¼ tsp. onion powder
• ½ tsp. salt
• ¼ tsp. pepper
• ½ cup shredded cheese

How to Make It

1. Preheat oven to 350ºF. Spray a casserole dish with cooking spray.
2. Heat zucchini for 5 minutes in the microwave. Set aside to let cool.
3. Mix cooked quinoa, cottage cheese, tomato sauce, black beans, cumin, chili powder, onion powder, salt and pepper in a bowl.
4. Cut each of the cooled zucchini in half and scrape the seeds out of the insides using a spoon.
5. Fill each zucchini half with the black bean/quinoa mixture and place in baking dish.
6. Bake for about 40 minutes. Add the shredded cheese and bake until cheese has melted, about 5 minutes or less. Serve and enjoy!

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Greek Marinated Chicken !

What You'll Need

• 1 cup plain yogurt
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• ½ Tbsp dried oregano
• 1 medium lemon
• ½ tsp salt
• freshly cracked pepper
• ¼ bunch fresh parsley
• 3½ to 4 lbs chicken pieces

How to Make It

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

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summer vegetable tian !

What You'll Need

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 tsp minced garlic
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium potato
• 1 medium tomato
• 1 tsp dried thyme
• to taste salt & pepper
• 1 cup shredded Italian cheese

How to Make It

1. Preheat the oven to 400 degrees. Finely dice the onion and mince the garlic. Saute both in a skillet with olive oil until softened (about five minutes).
2. While the onion and garlic are sauteing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper, and thyme.
4. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown.

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lemon garlic roasted asparagus !

What You'll Need

• 1 bunch asparagus $2.49
• 1 Tbsp olive oil $0.11
• 1 clove garlic $0.07
• 1 med lemon $0.49
• to taste salt and pepper $0.05

How to Make It

1. Preheat the oven to 400 degrees. Rinse the asparagus well and cut off about one inch off the bottom of the stems (this part tends to be very fibrous and stringy).
2. Place the asparagus on a baking sheet lined with foil and drizzle with olive oil. Mince the clove of garlic and zest the lemon. Sprinkle salt and freshly ground pepper over the asparagus, add the garlic and half of the lemon zest. Toss everything with your hands until everything is coated in oil and seasoning. Spread the asparagus out so they are in a single layer on the baking sheet.
3. Place the asparagus in the oven. After ten minutes in the oven, use a spatula to stir the asparagus and then roast for ten more minutes. After twenty minutes total, the asparagus should be tender and even a little crispy on the tips.
4. When the asparagus come out of the oven, sprinkle the remaining fresh lemon zest and just a little lemon juice.

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Chicken and Garden Veggies Quinoa Skillet

What You'll Need

• 1 large onion, minced
• 6 garlic cloves, minced
• 1 tbsp olive oil, extra virgin
• 2 large bell peppers, finely chopped
• 2 lbs boneless & skinless chicken breasts, cut into 1" cubes
• 2 tsp salt
• 1 tsp ground black pepper
• 1 cup quinoa, uncooked
• 1 cup water*
• 2 bay leaves
• 2 medium zucchini, quartered
• 1 bunch broccoli, coarsely chopped
• 10 oz grape tomatoes, halved
• 1 bunch parsley/dill/basil, finely chopped

How to Make It

1. Preheat large deep skillet on medium-high heat. Add olive oil, onion, garlic and cook for 4 minutes, stirring frequently. Add bell peppers and saute for 3 more minutes, stirring frequently. Add chicken and saute for 5 minutes, stirring occasionally. Sprinkle with salt and pepper, add quinoa, water, bay leaves and stir. Bring to a boil, cover with a lid, reduce heat to lower medium and cook for 12 minutes.
2. Now it's time to add vegetables. At this point quinoa should be cooked al dente.* Add zucchini and broccoli. Stir, cover with a lid and cook on low-medium for 15 more minutes. Add grape tomatoes and parsley, stir and remove from heat. Serve hot.

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ITALIAN-STYLE MEATLOAF !

What You'll Need

• 2 lb. ground beef
• 1 yellow onion, diced
• 2 tablespoons garlic, minced
• 1 large tomato, diced
• 1 red pepper, diced
• 2 eggs, beaten
• 4 teaspoons Worcestershire sauce
• 1 tablespoon Italian seasoning
• 2 cups Italian breadcrumbs
• 1½ cups dry Parmesan
• 2 cups mozzarella cheese, shredded
• Salt and pepper to taste

Marinara Sauce

• 1 cup tomato sauce
• 1 teaspoon garlic, minced
• 1 teaspoon Italian seasoning
• ¼ teaspoon red pepper flakes
• 1 beef bouillon cube
• ½ teaspoon Worcestershire sauce
• 1½ tablespoon sugar
• Salt and pepper to taste

How to Make It

1. Over medium high heat, saute onions and garlic until fragrant
2. Add red pepper, tomato and Italian seasoning, sweating the vegetables until liquid evaporates, about 5 minutes. Set aside
3. In a separate pan over medium high heat, saute garlic until fragrant then add in tomato sauce. Crumble in the beef bouillon cube and mix well
4. Season with Italian seasoning, red pepper flakes, Worcestershire sauce, sugar and salt and pepper to taste. Simmer for 5 minutes
5. Combine ground beef, breadcrumbs, Parmesan, 1 cup mozzarella, eggs, ½ cup marinara sauce, vegetables, Worcestershire sauce and salt and pepper to taste. Form into a loaf using your hands, mixing all the ingredients thoroughly
6. Coat the top of the loaf with the remaining marinara sauce and spread evenly using the back of a spoon and top with 1 cup mozzarella cheese
7. Bake at 350 degrees F for 45 minutes or until the meat thermometer reads 160 degrees F in the middle of the meatloaf. Let it stand for 10 minutes before cutting
8. Dish and serve hot

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EGGS IN CLOUDS !

What You'll Need

• 4 eggs
• ¼ cup Parmesan cheese, shredded
• ¼ cup chives, chopped
• 3 strips cooked bacon, crumbled
• Pepper to taste

How to Make It

1. Separate egg yolks and whites, putting the whites in one large metal bowl and the yolks in the broken shells or 4 separate bowls
2. In a metal mixing bowl, whip the whites until stiff peaks form
3. Carefully fold in the cheese, chives and bacon
4. Line a baking sheet with parchment paper and spoon 4 mounds of whipped egg whites
5. Make a deep well in the center of each with the back of a spoon
6. Bake at 450 degrees F for 3 minutes and remove from oven
7. Add one yolk to each well and season with pepper
8. Return to oven and bake until yolks set, about 2-3 minutes for a soft egg yolk

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