overnight french toast casserole

1 loaf french bread 

5 eggs lightly beaten

2 cups milk or eggnog

2 tbls. sugar

1 teaspoon vanilla

1/2 teaspoon each of nutmeg and cinnamon

dash of salt

Slice the bread. Mix the rest of the ingredients together. Dip each slice of bread into the mixture.  Put into a well buttered 9x13 backing dish overlapping a bit in two rows  Get as many in the dish as possible.  Pour a little of the egg mixture over the bread, cover with foil and put in fridge over night.

In the AM preheat oven to 350.  Spread with topping and bake for 40 min.  Can serve with syrup but usually doesn’t need it.

Topping:

Combine 

1stick softened butter

1 packed cup brown sugar

1 cup chopped pecans

2 tbls maple syrup (can substitute with light corn syrup if need to)

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg 

Ikea copy-cat Swedish meatballs

Ingredients
Meatballs
1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup cream (half and half) or 1/2 cup milk
1 small sautéed onion, finely chopped and sautéed
1/4 cup breadcrumbs ( or toasted panko, crushed)
2 small cold boiled yukon gold potatoes
2 tablespoons butter
salt
pepper
1 dash allspice (optional)
Cream Sauce
1/2 cup half-and-half
1 cup low sodium beef broth
1/4 teaspoon soy sauce
1 tablespoon white flour
1 tablespoon butter
salt, to taste
white pepper


Directions
For Meatballs:.
Fry the onion till golden in a couple of tablespoons of lightly browned butter.
Mash the potatoes
Mix all the ingredients until meatball consistency.
Flavour with salt, white pepper and (optional) a little finely crushed allspice.
Shape the mixture into relatively large, round balls and transfer to a floured cutting board.
Fry them slowly in plenty of butter.

Cream Sauce:.
Melt butter in pan and add flour, whisk till golden brown and flour is cooked.
Add Beef Stock and Cream until desired thickness.
Season well with salt and pepper.

Serve the meatballs with the sauce, freshly boiled yukon potatoes, and lingonberry jam.

Bacon-wrapped, brown sugar glazed lil' smokies

Prep Time: 15


Cook Time: 35


Makes: about 22 servings (2 Lit’l Smokies each)


Recipe Details

Ingredients
1 pkg. (16 ounces) Hillshire Farm® Lit'l Smokies®
1 pkg. (12 ounces) Jimmy Dean® Thick Sliced Bacon
1 cup packed brown sugar

Directions:
Preheat oven to 400°F.
Cut each bacon slice into 3-4 pieces. Wrap each sausage with piece of bacon; secure with a toothpick. Place on a 15x10x1-inch baking pan. Sprinkle evenly with brown sugar.
Bake for 15-20 minutes or until bacon is browned and brown sugar melts and forms a sauce. (mine usually take about 20 min if not a bit longer)
Tip: For a lower fat version, try it with Hillshire Farm® Turkey Lit'l Smokies® and turkey bacon
Try adding pineapple chunks

Cornbread Casserole

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar

Directions

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Pasta e Fagioli

Game plan: Traditionally, pancetta is included in pasta e fagioli to provide more intense flavor. If you want to use it, add 3 ounces of diced pancetta with the garlic. If you prefer some heat, add a few dried red peppers when you put in the herbs.

For a slacker solution, buy high-quality canned white beans instead of cooking the beans yourself. (THIS IS WHAT WE DID and used chicken broth instead for broth)

Ingredients

• 1 cup dried tubettini pasta (you can substitute ditalini, conchigliette, or small maccheroni)
• 2 cups cooked small white beans such as cannellini (we used canned)
• 2 tablespoons water
• 3 tablespoons olive oil
• 1 small yellow onion, finely chopped
• 2 medium garlic cloves, minced
• 10 small fresh sage leaves, finely chopped
• Leaves from 2 fresh rosemary sprigs, finely chopped
• 3 tablespoons tomato paste
• 4 cups reserved bean-cooking liquid or chicken broth if using canned beans
• 2 ounces Parmigiano-Reggiano cheese, grated
• Olive oil, for drizzling

Instructions

1. Fill a medium saucepan with heavily salted water and bring to a boil over high heat. Add pasta and boil until partially cooked, about 5 minutes. Drain and set aside. Combine 1/2 cup of the cooked beans and the water in a blender or food processor and process until smooth. Set aside.
2. Heat olive oil in a large saucepan over medium heat. When oil shimmers, add onion and cook until soft and translucent, about 3 to 4 minutes. Stir in garlic, sage, and rosemary and cook for 1 minute, stirring constantly. Season well with salt and freshly ground black pepper. Stir in tomato paste and cook until it caramelizes and melts in with the other ingredients, about 2 minutes.
3. Thin tomato-paste mixture with bean-cooking liquid, add remaining 1 1/2 cups beans, and let simmer for 10 minutes. Add pasta and bean purée to soup, and simmer until pasta is al dente, about 5 minutes. Adjust salt and pepper if necessary, sprinkle with Parmigiano-Reggiano and a drizzle of olive oil, and serve.

Crock-pot Pot Roast

Best one we've tried!

Crock-pot Pot Roast

Ingredients


One 4-pound beef chuck roast
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour, plus more for coating
3 tablespoons olive oil
4 medium carrots, cut into 2-inch pieces
3 stalks celery, peeled and cut into 2-inch pieces
1 medium onion, cut into 1/2-inch wedges
3 cloves garlic, mashed
3 tablespoons tomato paste
1 cup red wine
3 cups low-sodium beef broth
3 bay leaves
2 sprigs fresh thyme
1/2 teaspoon ground allspice
1/2 cup loosely packed parsley leaves, chopped

Directions


Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.


Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.


Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.


Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.


Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-pot-roast.print.html?oc=linkback

Taco Hot Pockets :)

1 

package (1 ounce) taco seasoning mix

2/3 

cup water

1/4 

cup Sriracha sauce (optional)

1 

pound chicken, cooked and shredded (or ground beef cooked and drained)

1 

can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits (any variety)

1 

cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounce)

1/4 cup salsa

dried oregano (if desired)

1 

cup sour cream, if desired

DIRECTIONS

• Heat oven to 375°F.
• In medium saucepan, cook taco seasoning mix, water, 1/4 cup of the Sriracha sauce and/or salsa if desired, and cooked chicken or beef until thickened.  About 10-15 min.
• Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.  Sprinkle with oregano on top.
• Bake 9 to 14 minutes or until golden brown. Serve with cheese and sour cream. :)

baked chicken tenders

• 1½ pounds chicken breast - boneless, skinless cut in strips
• ¼ cup dijon mustard
• 2 cloves garlic - grated
• 2 cups panko bread crumbs
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon olive oil
• 1 tablespoon paprika

Instructions

1. Pre-heat oven to 475 and lay a metal cooling rack flat on top of a baking sheet. Spray cooling rack with non-stick spray and set aside.
2. In a small bowl, combine mustard and garlic. Using a small brush, gently "paint" the chicken strips with the garlic mustard.
3. In a shallow bowl, use fork to combine panko, salt, pepper, olive oil and paprika. Working in batches, add mustard coated chicken to the panko mixture and press to evenly coat all sides. Place panko covered chicken strips on metal rack lined baking sheet.
4. Bake for 12-15 minutes or until browned, turning once halfway through.
5. Serve with BBQ or dipping sauce of choice.

Chicken Tenders

Ingredients
Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper
Directions
Preheat oil to 350 degrees F.

Cut the chicken breasts into long strips and set aside.

Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.

Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.

Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.

Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.

Honey Mustard:
Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.

Italian Beef---Pot Roast Style & Hot Giardiniera Recipe

Ingredients
Pot Roast:
1 boneless beef chuck eye roast (about 3 1/2 pounds)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 medium onion, roughly chopped
1 tablespoon dried Italian seasoning
2 teaspoons crushed red pepper
6 cloves garlic, roughly chopped
1/2 cup dry red wine
3 cups beef stock
2 sprigs fresh thyme

Sweet Peppers:
4 green bell peppers, seeded and cut into strips
2 tablespoons olive oil
1 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
Sandwich Build:
6 soft, hinged sub or hoagie rolls
Homemade Hot Giardiniera, recipe follows

Homemade Hot Giardiniera:
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced 1/4 -inch (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper

Directions
For the pot roast: Position a rack in the middle position and preheat the oven to 300degrees F.

Liberally sprinkle the entire roast with salt and pepper. Heat the vegetable oil in a Dutch oven over medium-high heat. Brown the roast on all sides until golden and caramelized; reduce the heat if the fat begins to smoke. Transfer the roast to a plate and reduce the heat to medium. Add in the onions and saute, stirring occasionally, until just beginning to brown, 8 to 10 minutes. Add the Italian seasoning and crushed red pepper and saute until fragrant, another minute. Add the garlic and saute until fragrant, about 30 seconds. Deglaze with the red wine and cook until reduced by half. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the jus. Place the roast back into the pot with any accumulated juices and place in the oven. Cook the roast, turning every 30 minutes, until very tender, 3 3 1/2 to 4 hours. Increase the oven heat to 350 degrees F.

Transfer the roast to a cutting board and tent with foil. Strain the jus through a fine mesh strainer into a bowl and return back to the pot. Bring to a simmer and adjust the seasoning if necessary. Once cooled a bit, pull the meat into smaller chunks, return to the reduced jus and reserve until ready to build the sandwiches.

For the sweet peppers: Toss the pepper strips with the olive oil, granulated garlic and some salt and pepper on a baking sheet. Bake, stirring halfway through, until lighter in color and soft, about 20 minutes.

For the sandwich build: Place some beef on a roll, then some sweet peppers and then some Homemade Hot Giardiniera. Pour a small dish of reduced jus. Take the whole sandwich and quickly dunk in hot jus. Using two hands, go the hell to town.

Hot Giardiniera Recipe:
Day One: Combine 2 cups water and the salt in a glass or non- reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell peppers to the salt water and stir to combine. Cover and refrigerate overnight.

Day Two: Drain and rinse the vegetables. In a clean bowl, mix together the canola oil with the oregano and pepper. Add the vegetables and mix to combine. Cover and refrigerate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight Mason jars and keep in the fridge for at least 2 to 3 weeks. Makes 3 to 4 cups.

Pumpkin Pancakes

• 2 cups baking mix, such as Bisquick
• 2 large eggs
• 1-1/4 cups milk
• 1/2 cup pumpkin puree
• 2 Tbsp. sugar
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg

• Prep Time: 15 minutes
 
• Cook Time: 5 minutes

• Total Time: 20 minutes
 
• Yield: 4-6 servings

PREPARATION

1. Preheat an electric skillet (compare prices) to 375 degrees F, or heat a large frying pan over medium-high heat.


2. Whisk together all ingredients until well-combined, but do not overmix.


3. Let rest for 10 minutes.


4. Turn griddle down to 350 degrees.


5. Ladle quarter-cupfuls of the batter onto the griddle. Cook until the edges of the pancakes start to set and bubbles start to form on the surface of the pancakes.


6. Flip. Cook another 1-3 minutes until pancakes are golden brown on the other side.

Serve immediately with butter and syrup.

Crock Pot Mac & Cheese

For any group larger than 10 I'd double it :)

INGREDIENTS:

12 ounces uncooked elbow macaroni
4 tablespoons butter, cut into cubes
1 can (12 ounces) evaporated milk
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
¼ teaspoon pepper

DIRECTIONS:

1. Spray 3½ to 4-quart slow cooker with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.

2. Add the evaporated milk, half & half, 2½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.

3. Cover and cook on low for 2 to 3 hours (if you have a larger slow cooker, decrease the cooking time). During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Italian Beef in Crock-pot

INGREDIENTS:

3 cups water 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon onion salt

1 teaspoon dried parsley 1 teaspoon garlic powder 1 bay leaf 1 (.7 ounce) package dry Italian-style salad dressing mix 1 (5 pound) rump roast

DIRECTIONS:

1.	Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2.	Place roast in slow cooker, and pour salad dressing mixture over the meat.
3.	Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Egg & Avocado Tostada

Breakfast Egg & Avocado Tostada

4 corn tostadas
4 eggs
¼ tsp. cumin
¼  tsp. black pepper
¼ tsp. fine sea salt
¼ tsp. oregano
pinch chili powder
pinch paprika
2 Tbsp. milk
1 Tbsp. butter
1 clove garlic, minced
1 cup diced bell pepper mix
½ cup chopped red onion
1 ripe Avocado
4 Tbsp. shredded pepper jack cheese
4 slices ripe tomato
sour cream for garnish (optional)

Place the tostados on a baking sheet.  Set aside.

In a bowl, whisk together eggs, seasoning, and milk; set aside.

Prepare the avocado.  With a sharp knife that is longer than the avocado, cut the avocado, lengthwise, around the seed. Place the avocado in the palm of your hand and carefully twist the two halves to separate. To remove the seed, use the knife to cautiously “hit” the seed, penetrating the seed ¼-inch. (To remove the seed from your knife, use your thumb and finger to press the seed over the blunt side of the knife.)  Use a spoon to scoop out the avocado meat. Cut into twelve slices. Squeeze, and gently toss, with lemon or lime juice to prevent discoloring. Set aside.

In a large skillet, melt butter over medium heat. Add garlic and cook for 1 minute, stirring frequently, until fragrant.  Add pepper and onion and cook until soft, about 5 minutes.  When vegetables are soft, add the eggs. Stir to scramble, about 3 minutes, depending on preference for doneness. Remove from heat.

Turn oven broiler on to heat while assembling the tostadas. Place one tomato slice on tostada.  Add ¼ of the egg mixture to each tomato slice. Top with three slices of avocado. Sprinkle 1 Tbsp. of cheese on each tostadas. Place under the broiler for 1-2 minutes, until the cheese melts.  Serve immediately.

Cook’s Notes:

• Adding salsa adds an additional level of flavor.
• I used Guerrero Tostadas and 2% milk.
• A mixed pepper mix, with green, red, and yellow peppers, adds color and flavor.
• While flavors commonly found in Mexican foods are used here, seasonings for egg can be adjusted to preference.
• For an even lower calorie/fat tostada, use canola spray instead of the butter, scramble only the egg whites, and omit sour cream garnish
  

Crock Pot pulled pork

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 potato buns
Barbecue sauce and prepared coleslaw, for serving
Directions

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Season with salt. Roughly chop the pork and mix in a bowl with 1 cup of the reduced cooking liquid, and salt and vinegar to taste. Serve on buns with barbecue sauce and coleslaw.

Cucumber Mint salad

Ingredients

• 2 English (or hothouse) cucumbers--I used reg. ones
• 1 teaspoon salt
• 1/4 cup chopped red onions
• 1/4 cup white wine vinegar--I used apple cider vinegar b/c it's what I had
• 2 tablespoons extra virgin olive oil

• 2 tablespoons vegetable oil
• 2-1/2 teaspoons sugar
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh mint

Instructions

1. Cut the cucumbers in half lengthwise. Use a teaspoon to scrape out the seeds, then cut into thin slices. Toss the cucumbers with the salt in a colander. Let drain in the sink for at least 30 minutes, then tap the colander on the base of the sink to release any remaining water. Lay a clean dish towel flat on the counter, and then dump the cucumbers over top. Use the edges of the towel to blot the cucumbers dry.
2. Soak the red onions in a small bowl of ice water for ten minutes, then drain in a fine mesh strainer.
3. In a medium bowl, combine the cucumbers, onions, white wine vinegar, olive oil, vegetable oil, sugar, pepper and mint. Taste and adjust seasoning if necessary. Cover and let stand in refrigerator for at least 20 minutes. Serve cold.

Easy Tzatziki sauce

I cut this in 1/2 and it still made a ton.  I also used greek yogurt.

• 2 (8 ounce) containers plain yogurt
• 2 cucumbers - peeled, seeded and diced
• 2 tablespoons olive oil
• 1/2 lemon, juiced
• In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well-combined. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

• salt and pepper to taste
• 1 tablespoon chopped fresh dill
• 
  
• 3 cloves garlic, peeled

Mediterranean Marinade

Ingredients:

• 2 cups olive oil
• 1 cup fresh lemon juice
• 2/3 cup red wine vinegar
• 3 tablespoons chopped oregano
• 2 tablespoons minced garlic
• 1 teaspoon salt
• 1 teaspoon ground black pepper

Preparation:

Mix all ingredients except oil together. Blend until smooth in food processor. Slowly add oil while blending. Cover meat/fish with marinade and cover or put it all in a ziplock bag and refrigerate until ready to use. Can be stored up to 2 weeks (without meat in it).

LUCY'S FAMOUS HAM SANDWICHES

Brad and I are in love with these! Boil the following together: 1 stick of butter 1 T mustard 1 T worcestershire 2 T brown sugar 1 T poppy seeds make sandwiches with small buns, ham, and swiss cheese. Place in 9x12 cake pan baste sandwiches with sauce, then pour the rest of the sauce over the sandwiches marinate 24 hours bake 325 degrees for 10 covered then 10 uncovered

Cinnamon Apple Muffins Recipe

My kids loved these! Serves: 12 Ingredients 2 cups all-purpose flour (+ 2 teaspoons for coating apples) 1½ teaspoons baking powder ½ teaspoon salt 2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples) 2 cups diced apples ½ cup (1 stick) unsalted butter, room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract ½ cup milk For the Topping: ½ cup butter, melted ½ cup granulated sugar ½ cup ground cinnamon Instructions Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating. Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside. Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside. Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla. Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes. Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside. Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.

Super-Delicious Zuppa Toscana (Allrecipes)

Original recipe makes 6 servings Change Servings 1 pound bulk mild Italian sausage 1 1/4 teaspoons crushed red pepper flakes 4 slices bacon, cut into 1/2 inch pieces 1 large onion, diced 1 tablespoon minced garlic 5 (13.75 ounce) cans chicken broth 6 potato, thinly sliced 1 cup heavy cream 1/4 bunch fresh spinach, tough stems removed Directions Cook the Italian sausage and red pepper flakes in a Dutch oven over medium-high heat until crumbly, browned, and no longer pink, 10 to 15 minutes. Drain and set aside. Cook the bacon in the same Dutch oven over medium heat until crisp, about 10 minutes. Drain, leaving a few tablespoons of drippings with the bacon in the bottom of the Dutch oven. Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes. Pour the chicken broth into the Dutch oven with the bacon and onion mixture; bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 20 minutes. Reduce the heat to medium and stir in the heavy cream and the cooked sausage; heat through. Mix the spinach into the soup just before serving.

Peach Sangria

My brother just made this for his baby shower this past weekend. Mix tropicana peach punch with seltzer water until tasty. Add Peach Schnapps for a kick and some sliced peaches for infused flavor. Gonna try this for the Fourth of July!

Ugly Dip

Ugly  Dip

2 cups Real Mayo, lite works but not fat free

1 – 8oz. cream cheese softened

2 cans whole kernel corn drained

1 can Rotel tomatoes w/ chilis

1 can black beans – drained and rinsed

1 bunch green onions

2 cups shredded cheddar cheese

*Mix mayo and cream cheese until smooth

Drain and rinse black beans in strainer, add corn to strainer and drain

Add beans, corn, Rotel tomatoes, onions and cheese to mayo/cream cheese*for extra kick I added 3-4 shakes of Kroger Zesty Blend and Watkins Blazin Cajun seasoning (1 tsp.)

Chill and serve with tortilla chips

Grape Salad

Grape Salad

8 oz. cream cheese

8 oz. sour cream

½ cup sugar

1 tsp. vanilla

Mix ingredients together until smooth.  I'd use a mixer b/c it's very hard to get it smooth without one.

Add 4 pounds of seedless grapes (either red or green or mixture of both) to above ingredients

Put in 9x13 pan

Topping

¾ cup light brown sugar

1 cup chopped pecans

Sprinkle mixture on top, cover and refrigerate overnight

(I've also substituted graham crackers finely crushed for the pecans b/c of a guest with nut allergies.  Tasted very good also.)