Author Archives: Mike

Homemade CandyCorn / Butterfinger Recipe

Posted on by

 

Homemade CandyCorn / Butterfinger Recipe

candy-corn-mobile.jpg

Ingredients:

16 oz candy corn
16 oz peanut butter
16 oz Milk Chocolate chips

Instructions:

Melt candy corn in microwave stirring until completely melted.
Add in peanut butter and mix until thoroughly combined.
Form into eggs, balls or layer in pan for squares.
Place in freezer to set.
Melt chocolate in microwave, stirring until completely melted.
Dip eggs or balls in melted chocolate, coat completely.
For squares layer chocolate on top of mixture in pan.
Then return to parchment paper.
Place in freezer to set

Tip: Using Almond Bark makes this recipe even better.

Strawberry Pretzel Salad

Posted on by

Strawberry Pretzel Salad

 981237.jpg

Ingredients:

2 2/3 cups Chopped pretzels
1 Cup melted margarine
8 oz pkg cream cheese, soft
2 cups whipped dream whip
1 6oz  pkg strawberry jello
2 pkg frozen strawberries
1 cup  sugar
2 cups boiling water

Directions:

1)Mix together pretzels (chop in a blender) and melted margarine
Put into 9 x 13 glass pan
Bake in oven for 10 minutes at 350 degrees (Stirring Often)
Cool Mixture

2)In a bowl add the cream cheese and sugar, blend and fold in the prepared dream whip
Pour over cooled pretzel mixture and chill

3)Dissolve jello in boiling water
Add frozen strawberries
Let mixture Cool

4)Poor jello mixture over cooled pretzel mixture (You can add more pretzels on top)
Let Set until chilled and serve cold

Cut into squares to serve
Healthy Tip – Use gluten free pretzels

Meatloaf Salad Sandwich

Posted on by

Meatloaf Salad Sandwich

643260c4a93f06de1cfb0a4babe46957.jpg

 

Meatloaf Ingredients

1 lb of 80% or 85% hamburger

1 egg

1/2 cup breadcrumbs or cracker crumbs

1 tsp salt

1/2 tsp pepper

*Milk – See Directions for Meatloaf

Other Ingredients

1 Boiled egg

Milk

3/4 cup of Pickle relish or more/less to your taste

1/2 cup or Kraft or other salad dressing more/less to your taste

Directions

Boil 1 egg, peel and set a side to cool

Directions for Meatloaf

After you have your meatloaf ingredients together in a large bowl add just enough *Milk so meat holds together, pat and shape. Put in loaf pam and bake at 350 degrees for 1 hour. Make sure you Set aside the meatloaf until it’s cool.

Meatloaf Salad Sandwich Instructions

You will need a meat grinder to grind all the meatloaf that was set a side and is cool. Grind the boiled egg that you set aside into the mixture also. Once the meat and egg have been completely ground put mixture into large bowl and add the following ingredients.

3/4 cup of Pickle relish or more/less to your taste

1/2 cup or Kraft or other salad dressing more/less to your taste

Mix the pickle relish and salad dressing very well

Chill the salad mixture before serving

Makes 12 to 15 Sandwiches depending on serving size or use as a cracker dip

Tip: It’s best to make the meatloaf the day before since as an ingredient it needs to be cool / same goes for the boiled egg. You can Place hot foods directly in the refrigerator, but divide large quantities into shallow containers for quicker cooling

The mixture can be frozen in smaller containers for future use

Red Hot Chicken Strips

Posted on by

Red Hot Chicken Strips

 red-hot-chicken-strips.jpg

Ingredients

4 Boneless, Skinless Chicken Breasts

Hot Sauce, I prefer Frank’s RedHot Original Cayenne Pepper Hot Sauce

Kellogg’s Corn Flake Crumbs

Directions

Cut chicken into strips or nuggets

Use 2 plates for coating

Coat both sides with hot sauce

Coat both sides with corn flake crumbs

Bake in oven at 350 degrees for 1/2 Hour

Serves 4

Spanish Rice

Posted on by

Spanish Rice 

Homemade Recipe using If You Dare Salsa

Ingredients: 

2 Tablespoons oil

1 1/2 cups uncooked white rice

2 tablespoons chopped onion

2 cups chicken broth

1 cup of If You Dare Salsa

Directions: 

Heat oil in a large, heavy skillet over medium heat.

Stir in onion, and cook until tender, about 5 minutes.

Mix rice into skillet, stirring often.

When rice begins to brown, stir in chicken broth and salsa.

Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Recipe Courtesy of IfYouDareSalsa

Tuna Casserole

Posted on by

Tuna and Noodle Casserole

Ingredients

2 Cans (5 oz) Chunk light Tuna
1 1/2 cup frozen peas
1/2 Cup milk
1/2 – 3/4 Cup Kellogg’s Corn Flake Crumbs
12 Ounce bag of Egg Noodles
1 can cream of chicken soup

Directions

Preheat oven to 375°
Cook noodles according to package instructions
Add peas during the last 2 minutes of cooking noodles
Drain noodle and pea mixture

In a separate bowl mix together milk and soup
Stir in noodle mixture
Transfer to a 3 quart casserole dish
Top with Corn Flake Crumbs
Bake for 15 to 20 minutes

Tip: To make this recipe Gluten Free
Use gluten free soup and gluten free noodles

Disclaimer: When changing this recipe to gluten free only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.

Gluten Free Peanut Butter Bars

Posted on by

Gluten Free Peanut Butter Bars – (No Bake) 

Ingredients

1 cup butter melted

2 cups gluten-free graham cracker crumbs

2 cups confectioners’ sugar (aka powdered sugar)

1 cup + 4 tablespoons peanut butter

1 1/2 cups milk chocolate chips

Directions

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended.

Press evenly into the bottom of an ungreased 9×13 inch pan.

In the microwave, melt the chocolate chips, stirring every 30 seconds until melted until smooth.

Spread over the peanut butter layer.

Refrigerate for at least one hour before cutting into squares.

Disclaimer: This recipes is considered to be gluten free. However, only you have control over the ingredients and you should always read labels and check on the gluten-free status of a product or ingredient yourself.

Pulled Pork

Posted on by

Pulled Pork

Ingredients:

5 lbs. boneless pork-shoulder
1 1/2 tsp. smoked paprika
2 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. salt
1 cup water
Sandwich Buns

Directions:

Combine all seasonings in a small bowl
Rub evenly over roast
Place meat in a slow cooker (6 quart)
Add water
Cover and cook on low for 6 – 8 hours – High for 4 – 5 hours
Cook until pork is very tenderPlace pork on large platter and let stand for 15 minutes
Pull, Slice or Chop to serveServe with buns and barbecue sauce

Serves 16 – 20

Jalapeno Poppers

Posted on by

Jalapeno Poppers

Ingredients:

5 fresh whole jalapeno peppers
1/4 cup fat-free cream cheese, room temperature
1/4 cup shredded fat-free cheddar cheese
Salt, black pepper, and garlic powder, to taste
1/2 cup Fiber One Original bran cereal
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)

Directions:

Preheat oven to 350 degrees.

Halve the peppers lengthwise, and remove seeds, stems, etc.
Wash halves and dry them very well.
Set aside.

Stir together cream cheese and shredded cheese.
Optional – Season with salt, black pepper, garlic powder
Set aside.

Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Season crumbs with optional seasonings. Place crumbs in one small dish and egg substitute in another.

Stuff pepper halves with cheese mixture. Carefully coat both sides of each pepper half, first with egg substitute, and then with cereal crumbs. Place peppers on a baking sheet sprayed with nonstick spray.

Bake in the oven for 25 minutes (for very spicy poppers)
Bake in the oven for 30 minutes (medium-hot poppers)

PER SERVING (2 poppers):
50 calories, 0.5g fat, 170mg sodium, 8.5g carbs
3g fiber, 1.5g sugars, 5.5g protein

Turkey Roasting

Posted on by

Turkey Roasting

Turkey Weight and Roasting Times

8 – 12 lb. 
Unstuffed – 2 3/4 to 3 hr.        
Stuffed – 3 to 3 /1/2

12 – 14 lb.
Unstuffed – 3 to 3 3/4 hr.      
Stuffed – 3 1/2 to 4

14 – 18 lb.
Unstuffed – 3 3/4 to 4 1/4 hr.
Stuffed – 4 to 4 1/4

18 – 20 lb.
Unstuffed – 4 1/4 to 4 1/2 hr. 
Stuffed – 4 1/4 to 4 3/4

20 – 24 lb.
Unstuffed – 4 1/2 to 5 hr.        
Stuffed – 4 3/4 to 5 1/4

Spiced Cider

Posted on by

Spiced Cider

Drink Recipe Ingredients:

1.25 oz. Captain Morgan Original Spiced Rum
6 oz. apple cider

Drink Recipe Preparation:

Add Captain Morgan Original Spiced Rum and apple cider.
Serve cold over ice or hot in mug.

Recipe Courtesy of TheBar.com

Green Beans And Almonds

Posted on by

Green Beans And Almonds

Ingredients:

14 ounce bag frozen whole green beans
2 slices bacon, chopped
2 T. finely chopped onion
¼ cup slivered almonds
2 T. butter
½ tsp salt
Dash Pepper

Directions:

Cook Green Beans as directed on bag
In 10 inch skillet, cook bacon until crisp
Remove bacon drain on paper towels
Save drippings in skillet

Cook Onion and Almonds in bacon drippings until onion is tender and almonds are lightly browned, remove from skillet

In same skillet melt butter, add beans, bacon, onion, almonds, salt and pepper. Toss Ingredients

6 Servings (½ cup each)

Mexican Scrambled Eggs/Omelet

Posted on by

Mexican Scrambled Eggs/Omelet

Ingredients:
 
8 eggs
1/4 c milk
1/2 c chopped ham
1/4 c copped green pepper
1/4 c chopped onion
2 tbsp Fire in the Hole or Flicker of Fire Salsa (to your taste)
1/4 c butter
Mushrooms(optional)

Directions:
 
Whip together milk eggs & salsa
saute onions green pepper mushrooms in butter with ham.
Blend in egg mixture.
Cook over low heat until eggs are set stir gently now & then.

Tip – Or you can make an omelet out of this.

Credits – Recipe Courtesy Of The Salsa Lady

Mexican Steak

Posted on by

Mexican Steak

Ingredients:

1 – 2 lbs. of round steak
1 onion
Small can whole peeled tomatoes (chopped)
1- 2 tsp garlic salt
1/4 tsp pepper
chopped green chili’s
1/2 c copped green pepper
1/4 c to 1 c Fire in the Hole or Flicker of Fire Salsa
(depends how spicy you want it)
2 large potatoes (sliced)

Directions:
 
Cut steak into strips brown in a little oil with onion, green pepper.
Add tomatoes chopped green chili’s Salsa potatoes and seasoning.
Simmer for about an hour or until steak is tender.

Credits – Recipe Courtesy Of The Salsa Lady

Mexican Meatloaf

Posted on by

 Mexican Meatloaf

Ingredients:

1-1/2lbs. ground beef
1 c. bread crumbs or oatmeal
1/4 c Fire in the hole or Flicker of Fire Salsa
1/2 c onions
1 egg
1tbsp milk
1 tsp garlic salt
1 tsp pepper

Directions:

Mix milk & egg together add with rest of ingredients to ground beef.
Shape into loaf bake 375 degrees for 1 hour or until done to your liking.

Serving Suggestions:

Serve with baked potato topped with butter sour cream bacon bits and of course Salsa, and corn on the side.

Credits: – Recipe Courtesy of The Salsa Lady

Spicy Cream Cheese Roll-ups

Posted on by

Spicy Cream Cheese Roll-ups

Ingredients:

(1) 4 oz package of ham
(3) 8 oz. packages of cream cheese
(1) small can of chopped black olives
(1) jar of sliced pickled jalapenos
(1) package of medium tortillas  8-10 in a pack

Directions:

Mix the cream cheese in a bowl with a mixer, using a little bit of the jalepeno juice to help the texture of the cream cheese.
After it is creamy in texture, add the chopped black olives.
Dice the ham and the jalapenos (1/2 jar jalapenos if you want them to be more mild) and add to the cream cheese.
Mix all of the ingredients together and spread onto the tortilla making sure to cover the entire surface with a thin layer.
Roll up the tortillas and place in the refrigerator for an hour to firm them up.
Remove from the refrigerator and slice into 1/2 inch wide pieces and serve immediately.

Oven Fried Chicken

Posted on by

Oven Fried Chicken

Enjoy the taste of fried chicken without the frying pan.

Ingredients:

3 pounds chicken legs or thighs, skin removed.
Cooking Spray
½ cup low fat buttermilk
1 Tbsp Dijon mustard
½ tsp hot sauce
½ cup whole wheat flour
2 tsp paprika
1 tsp baking powder
3 Tbsp sesame seeds
1 ½ tsp dried thyme
1 tsp sage
½ tsp salt
Ground pepper to taste

Directions:

Preheat oven to 425, Line baking sheet with foil, set a wire rack on the sheet and coat with cooking spray.

Marinade – In a shallow glass baking dish, whisk buttermilk, mustard, garlic and hot sauce. Add chicken turning to coat. Cover and refrigerate for 2 – 6 hours.

Coating– Whisk flour, paprika, baking powder, sesame seeds, thyme, sage, salt and pepper in a small bowl. Place mixture in a large seal-able plastic bag.

Place one piece of chicken at a time in the bag and shake to coat gently shake off excess flour and place chicken on prepared wire rack, spray chicken pieces with cooking spray. Bake chicken until golden brown the thoroughly cooked about 45 – 55 minutes.

Tip – The trick to keeping the chicken moist is the marinade, it acts like a tenderizer, unique flavors add a bit of kick and soul to this recipe.

Makes about 6 -8 servings

Dipped Peanut Butter Cookies

Posted on by

Dipped Peanut Butter Cookies

Dipped Peanut Butter Cookies

Recipe Courtesy Of Just Me Cookin

Ingredients

1 cup peanut butter
1 can (14 ounces) sweetened condensed milk
1 egg
1 teaspoon vanilla extract
2 cups biscuit/baking mix
3/4 to 1 pound milk chocolate candy coating
1 tablespoon shortening

Directions

In a mixing bowl, combine peanut butter, milk, egg and vanilla; beat until smooth. Stir in biscuit mix; mix well. Cover and refrigerate for 1 hour.

Shape into 1-in. balls and place 1 in. apart on ungreased baking sheets. Flatten each ball with the bottom of a glass. Bake at 350° for 8-10 minutes or until golden brown. Cool on wire racks.

In a small saucepan over low heat, melt candy coating and shortening. Dip each cookie halfway into chocolate; shake off excess. Place on waxed paper-lined baking sheets to harden. Makes about 5 dozen.

Note: Milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometimes labeled “candy coating” and is often sold in bulk packages of 1 to 1-1/2 pounds.

Best Beef Cuts

Posted on by

Best Beef Cuts 

best-beef-cuts.jpg

1. Chuck – Budget friendly, versatile cut. Makes a hearty pot roast, also used for kebabs, stew and stir fries. Retail Cut Names  Chuck eye, check fillet, cross rib roast, top blade steak, shoulder steak and roast, arm steak and roast, ground beef. How To Cook  Braise (Brown, then simmer in covered dish) cook in liquid.

2. Brisket – Divided into two parts, flat cut has less fat, less connective tissue, and a higher price tag than point cut. Retail Cut Names  Fresh brisket, corned brisket. How To Cook  Braise, cook in liquid.

3. Rib – Slow cook this tender cut for mouthwatering results. Retail Cut Names  Rib-eye roast or steak, rib roast or steak, back ribs, short ribs How To Cook  Roast, grill, broil, pan broil, pan-fry, smoke.

4. Short Plate/ Flank – Noted for rich, beefy flavor. Use in flank steak recipes or slice into strips and use in fajitas or stew. Retail Cut Names  Skirt steak, flank steak. optical communicationsHow To Cook  Marinate and grill

5. Short Loin – Extra tender yet pricey, cut that almost melts in your mouth. Retail Cut Names  Tenderloin, porterhouse steak, T-bone steak, top loin steak, New York Strip. How To Cook  Roast, grill, broil, pan broil, pan-fry.

6. Round – Tastes best when slow cooked, try it as a pot roast. Also good in kebabs or a soup or sauce based recipe such as Swiss steak. Retail Cut Names  Round steak, round tip roast, boneless rump roast. How To Cook  Braise, cook in liquid.

7. Sirloin – A tasty cost effective option enjoy as steaks or hamburgers, or in kebabs and stir fries. Retail Cut Names  Tri tip roast or steak, top sirloin steak. How To Cook Grill, broil, pan broil, pan-fry.

Toofer Pepper Salad

Posted on by

Toofer Pepper Salad

 Ingredients:

2 – large red bell peppers
2 – heads of broccoli
2 Рmedium to large jalape̱os
1 or 2 cans black beans
8-10 oz bottle of olive oil vinaigrette

Preparation:

Chop red bell peppers, broccoli, and  jalapeños into sizes you like.  Rinse black beans and add to mixture.  Pour bottle of olive oil vinaigrette over entire salad and mix well.

Additional Ingredient Options:
Corn, green onions, cauliflower, or other types of peppers.