LOL! I thought the same thing....but it is really good.
Add your own for a lil extra kick!
Let's Share Recipes
- Thread starter Misty
- Start date
-
Trouble logging in? Send us a message with your username and/or email address for help.
Add your own for a lil extra kick!
BLT Macaroni Salad
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled
Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat
1/2 cup mayonnaise
3 tablespoons chili sauce
2 tablespoons lemon juice
1 teaspoon sugar
3 cups elbow macaroni, cooked
1/2 cup tomato, seeded and chopped
2 tablespoons green onions, chopped
3 cups lettuce, shredded
4 slices cooked bacon, crumbled
Directions:
1. In a large bowl, combine the first four ingredients; mix well.
2. Add the macaroni, tomato and onions; toss to coat.
3. Cover and refrigerate.
4. Just before serving, add lettuce and bacon; toss to coat
Almond Joy Cookies
Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
"Oven" Blackened Mahi Mahi
2 Mahi Mahi filets
olive oil
blackened seasoning
Blackened Seasoning Recipe:
1 T. smoked paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. garlic powder
1 T. cayenne pepper
2/3 T. black pepper
1 tsp. thyme
1 tsp. oregano
Combine all ingredients and store in an airtight container.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper. Place the filets on the baking sheet and rub both sides with some olive oil then sprinkle (liberally) some of the seasoning on one side, rub it in and then do the same with the other side. Bake for 8-10 minutes (the fish should feel firm when you touch the top of it), then move under the broiler and broil for 1 minute. Remove and serve with a side of rice.
2 Mahi Mahi filets
olive oil
blackened seasoning
Blackened Seasoning Recipe:
1 T. smoked paprika
1 1/2 tsp. salt
1 T. onion powder
1 T. garlic powder
1 T. cayenne pepper
2/3 T. black pepper
1 tsp. thyme
1 tsp. oregano
Combine all ingredients and store in an airtight container.
Preheat the oven to 425 degrees. Line a baking sheet with tin foil or parchment paper. Place the filets on the baking sheet and rub both sides with some olive oil then sprinkle (liberally) some of the seasoning on one side, rub it in and then do the same with the other side. Bake for 8-10 minutes (the fish should feel firm when you touch the top of it), then move under the broiler and broil for 1 minute. Remove and serve with a side of rice.
I love my crock pot!
Crock Pot Cashew Chickhen
lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Crock Pot Cashew Chickhen
lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
Parmesan Yellow Squash Fries
1 large yellow squash or 2-3 small ones
1/4 C. flour
1/4 C. Italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
2 eggs
2 T. milk
1/4 C. freshly grated parmesan cheese
Wash the squash and then slice them into strips. Combine the flour, bread crumbs, salt, pepper and paprika in a bowl. In a separate bowl, beat together the eggs and milk. Line a baking sheet with tinfoil and spray with cooking spray. Take each squash strip and dip into the flour mixture then into the egg and place on the baking sheet. Repeat with remaining strips. Once they are all on the baking sheet, sprinkle the tops with the parmesan cheese. Place under the broiler for 5-6 minutes or until they begin to brown, remove and gently turn them over and return to the oven for another 2 minutes or so or until browned. Watch closely, remove from the oven and enjoy!
1 large yellow squash or 2-3 small ones
1/4 C. flour
1/4 C. Italian bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. smoked paprika
2 eggs
2 T. milk
1/4 C. freshly grated parmesan cheese
Wash the squash and then slice them into strips. Combine the flour, bread crumbs, salt, pepper and paprika in a bowl. In a separate bowl, beat together the eggs and milk. Line a baking sheet with tinfoil and spray with cooking spray. Take each squash strip and dip into the flour mixture then into the egg and place on the baking sheet. Repeat with remaining strips. Once they are all on the baking sheet, sprinkle the tops with the parmesan cheese. Place under the broiler for 5-6 minutes or until they begin to brown, remove and gently turn them over and return to the oven for another 2 minutes or so or until browned. Watch closely, remove from the oven and enjoy!
Cabbage, Ham and Spaghetti Casserole
8 ounces of thin spaghetti, cooked al dente according to package directions and drained
6 to 7 cups of chopped cabbage, uncooked
2 cups of cooked, chopped ham
1 medium onion, coarsely chopped or 1 1/2 to 2 cups
1/2 cup butter or margarine or 8 tablespoons or 1 stick
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
1 cup milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups shredded cheese
1 cup Monterey Jack.
1 cup bread crumbs
Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings.
8 ounces of thin spaghetti, cooked al dente according to package directions and drained
6 to 7 cups of chopped cabbage, uncooked
2 cups of cooked, chopped ham
1 medium onion, coarsely chopped or 1 1/2 to 2 cups
1/2 cup butter or margarine or 8 tablespoons or 1 stick
1/3 cup all-purpose flour
1/2 teaspoon black pepper
1/2 teaspoon salt, optional
1 cup milk
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
2 cups shredded cheese
1 cup Monterey Jack.
1 cup bread crumbs
Combine butter, flour, pepper, salt, milk and cream of mushroom soup in a saucepan on top of the stove. Bring to a slow boil. Remove and stir in shredded cheese until melted. Spray a 9 x 13 casserole dish. Mix the chopped onion and cabbage together. Layer half the cabbage and onion in the bottom of the dish; add half the cooked spaghetti. Sprinkle on 1 cup of the cooked ham. Pour on half the cheese soup mixture. Make another layer ending with the soup. Cover with foil and bake in preheated 350 degree oven for 60 minutes. Remove foil and sprinkle on bread crumbs and more cheese if desired. Return to oven until cheese melts. ( I just put it under the broiler for a few minutes). Makes 10 to 12 servings.
Your kids will love these!
Pepperoni Pizza Puffs
3/4 C. Flour
3/4 tsp. Baking Powder
3/4 C. Milk
1 Egg
1 1/4 C. Italian Cheese blend
4 oz. Pepperoni Mini’s
1 C. Marinara Sauce
2 Tbsp. Basil
1. Preheat oven to 400 degrees.
2. Grease a mini muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. 4. Bake for 15-18 minutes.
5. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.
Makes 12 Puffs.
Pepperoni Pizza Puffs
3/4 C. Flour
3/4 tsp. Baking Powder
3/4 C. Milk
1 Egg
1 1/4 C. Italian Cheese blend
4 oz. Pepperoni Mini’s
1 C. Marinara Sauce
2 Tbsp. Basil
1. Preheat oven to 400 degrees.
2. Grease a mini muffin pan with nonstick cooking spray.
3. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. 4. Bake for 15-18 minutes.
5. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.
Makes 12 Puffs.
Last edited:
Hershey's Best Brownies
1 cup butter or 1 cup margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)
Directions
Heat oven to 350 degrees.
Grease 13x9x2 inch baking pan.
Melt butter in microwave.
Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well blended.
Stir in nuts, if desired.
Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.
1 cup butter or 1 cup margarine
2 cups sugar
2 teaspoons vanilla
4 eggs
3/4 cup cocoa
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chopped nuts (optional)
Directions
Heat oven to 350 degrees.
Grease 13x9x2 inch baking pan.
Melt butter in microwave.
Stir in sugar and vanilla.
Beat in eggs, one at a time.
Add cocoa, flour, baking powder and salt; beat until well blended.
Stir in nuts, if desired.
Pour batter into pan.
Bake 30-35 minutes or until brownies begin to pull away from sides.
Cool completely.