Homemade Fish Sticks

Ingredients

• 1/2 cup dry bread crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon-pepper seasoning
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 3/4 pound cod fillets, cut into 1-inch strips
• Butter-flavored cooking spray

Directions

• Preheat oven to 400°. In a shallow bowl, mix bread crumbs and seasonings. Place flour and egg in separate shallow bowls. Dip fish in flour to coat both sides; shake off excess. Dip in egg, then in crumb mixture, patting to help coating adhere.
• Place on a baking sheet coated with cooking spray; spritz with butter-flavored cooking spray. Bake 10-12 minutes or until fish just begins to flake easily with a fork, turning once or until 145 degrees.

Quick and Easy Tarter Sauce:
1/2 cup mayonnaise
1 teaspoon sweet pickle relish
1/2 teaspoon prepared yellow mustard
1/2 teaspoon lemon juice 

My kids don't eat fish but my husband would rate this 5 out of 5 stars
 
 

Pesto Chicken Florentine

Ingredients

• 2 TB olive oil
• 2 tsp garlic
• 4 boneless skinless chicken breast halved and cut into strips
• 2 c fresh spinach leaves
• 16 oz pkg dry penne pasta
• 1 TB grated Romano cheese

Homemade Pesto Alfredo Sauce

• 1 c chicken broth
• 1 c half and half
• 1/2 c whipping cream
• 1 c parmesan cheese
• 1/2 tsp garlic
• 2 TB pesto
• salt and pepper to taste

Instructions

1. In a large skillet, sauté garlic in hot oil for 1 minute. Add chicken and cook for 7 to 8 minutes on each side. Once chicken is cooked through, put on a plate to cool then add your spinach and sauté for 3-4 minutes then add to chicken plate.
2. Meanwhile, cook pasta according to package directions. Rinse under cool water and let drain.
3. Prepare Alfredo sauce by adding garlic to a separate pan and sauté for 1 minute. Add broth, let bubble. Then add half&half, whipping cream, salt and pepper and parmesan cheese. Whisk constantly until combined. Allow liquid to heat up and thicken for a few minutes. Once your sauce has reached your desired thickness, you'll then add 2 tablespoons of pesto sauce; set aside.
4. Add chicken/spinach mixture to your pasta and stir in the Pesto/Alfredo sauce. Mix well, top with Romano cheese. Serve.
   
   Source: Liluna
   
   My family would rate this 3 or 4 out of 5 stars 

Knotted Sweet Rolls

Ingredients and Instructions: 

2 c milk—Scald in a pot on the stove until tiny bubble form then add:

½ c sugar

½ c butter

½ c water 

Place in kitchen aid mixer and let cool until around 130 degrees. (If using regular yeast then proof the yeast in 110 degree water with sugar and cool the milk mixture to not kill the yeast)

In the meantime

In a small bowl combine…

4 c. flour (additional 3-4 c. Later)

2 tsp salt

1 T sugar

2 T Instant Dry Active yeast

Add to the mixer then add…

2 eggs

Continue adding another 3-4 cups flour, until dough pulls away from sides and bottom of bowl. Knead for about ten minutes. 

Place in bowl and rise until double about 1hr. 

Punch down.

I divide the dough into 4 equal parts, then each 4th into 8 balls. Then roll (like rolling play dough into a snake) and knot each rolled ball with a single knot. Let rise until double, about 20-30 minutes or put in oven under warm setting for half the time. Bake at 350° for about 15 minutes. 

Brush tops with butter.

Enjoy!

Pumpkin Cheesecake Bars

Ingredients:

1 1/2 cups graham crackers crumbs
1/4 cup melted butter
Filling
4 (8 oz.) packages cream cheese , softened
1 1/2 cups granulated sugar
4 eggs
1 cup canned pumpkin
2 teaspoons pumpkin pie spice
Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 9x13 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

HALVED RECIPE

Ingredients:

Crust

3/4 cups graham crackers crumbs
1/8 cup melted butter

Filling

2 (8 oz.) packages cream cheese , softened
3/4 cups granulated sugar

2 eggs
1/2 cup canned pumpkin

1 teaspoons pumpkin pie spice

Garnish
whipped cream
pumpkin pie spice

Instructions:

1. Heat oven to 300°F. Line a 8x8 inch baking pan with parchment paper leaving about 1 inch of paper hanging on the sides.
2. In a medium size bowl, combine the graham cracker crumbs with the melted butter.
3. Press the crust on the bottom of the prepared pan. Set aside while making the filling.
4. In the mixing bowl of your stand-up mixer , add the cream cheese and sugar. With the paddle attachment on, beat on low speed until light and fluffy.
5. Beat in eggs, one at a time, just until blended.
6. Spoon half of the mixture over the crust and spread evenly.
7. To the remaining cream cheese mixture add the pumpkin puree and pumpkin pie spice.
8. With a wire whisk stir until smooth. Carefully, spoon over mixture in pan.
9. Bake the cheesecake in the preheated oven for 40-50 minutes or until just set. Turn off the oven and leave the door ajar allowing the cheesecake to slowly cool down for about 1 hour or so.
10. Refrigerate for at least 3 hours before cutting into bars.
11. Top each bar with whipped cream and a dust of pumpkin pie spice.

Source: Life in the Lofthouse

Cheesy Chicken Spinach Bake

Ingredients

• 2 to 3 large boneless skinless chicken breasts, cut in half lengthwise to form thinner cutlets or with a meat mallet mash the chicken thin
• 2 Tablespoons olive oil, divided
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 6 ounces cream cheese, softened
• 2 cups baby spinach leaves
• 1 cup shredded Mozzarella cheese (slices work great)

Instructions

1. Preheat oven to 400 degrees F. Spray a 9x13 inch baking dish with cooking spray.
2. Lay chicken breast cutlets in baking dish. Drizzle 1 Tablespoon olive oil all over chicken. Sprinkle evenly with minced garlic and Italian seasoning. Spread softened cream cheese all over the tops of chicken.
3. Meanwhile, heat a small non-stick skillet with the remaining 1 Tablespoon olive oil over medium heat. Add baby spinach. Cook and stir until spinach wilts. Place wilted spinach evenly over chicken. Sprinkle Mozzarella cheese all over the top.
4. Bake 25 to 30 minutes or until chicken is cooked thoroughly (inside temp of chicken should be 165 degrees F.) Serve warm and enjoy!

Notes

If cheese is browning too much and chicken is still not done, you can carefully lay a piece of tin foil over the top. Serve with garlic mashed potatoes and rolls.

Source: Life in the Lofthouse

My family would rate this 4 out of 5 stars 

Cedar Plank-Grilled Salmon

Ingredients:
2 TBS Brown Sugar
1 TBS Chili Powder
1 tsp Ground Cumin
1/8 tsp kosher salt
1/8 tsp ground pepper
6 (6 ounce) Salmon Fillet (Sockeye, Coho, or King Salmon wild caught)
2 cedar planks soaked in water 2 hours (or just use a grill mat)

Directions:

1. Combine brown sugar, chili powder, cumin, salt, and pepper in a bowl. Sprinkle over fillets. Arrange fillets 1 inch apart on the soaked cedar planks.
2. Preheat an outdoor grill for medium heat (370-400 degrees) and lightly oil the grate. Place planks over the cooler section of the center of the grill, turning the thickest sections of the salmon closest to the fire.
3. Cover and cook until an instant-read thermometer inserted into the thickest parts of the salmon reaches 135 degrees F (57 degrees C), 30 to 35 minutes. Remove from grill and let salmon rest on planks, 5 to 10 minutes. 

My family would rate this 5 out of 5 stars

Honey Chicken

Ingredients

• 1/2 cup Honey
• 2 tbsp Soy Sauce
• 1/4-1/2 tsp Crushed Red Pepper Flakes
• 1/2 tsp Paprika
• 1/2 tsp Garlic Salt
• 1 1/2 tbsp Olive Oil
• 1 cup Broccoli Chopped
• 4 Skinless Boneless Chicken Breasts
• 1 tbsp Brown Sugar

 

Instructions

1. Cut chicken into bite-size pieces and season with some garlic salt & paprika
2. In a bowl, whisk together your honey, soy sauce, red pepper flakes brown sugar, paprika and garlic salt.
3. Cook chicken in hot oil and stir until lightly brown, about 5 minutes. Pour in honey mixture and chopped broccoli and continue to cook and stir until chicken is no longer pink and sauce has thickened. Serve over rice.
   
   My family would rate this 3 out of 5 stars

Orange Chicken

Ingredients

•   4-5 boneless, skinless chicken breasts
• Italian dressing
• 2 tbsp butter

Sauce

• 2 tbsp soy sauce
• 1/2 cup orange juice
• 1/4 cup brown sugar
• zest of 1 orange
• 1 tsp minced garlic
• 1 tbsp ginger paste
• 1 tbsp corn starch
• red pepper flakes optional
• green onions optional

Instructions

1. Marinade chicken over night in Italian dressing. Cube and set in a large pan with 2 TB of simmering butter. Cook until browned. Remove to a paper towel when cooked.
2. Meanwhile, prep your sauce by mixing orange juice, orange zest, soy sauce, brown sugar, minced garlic and ginger paste in a bowl. Set aside.
3. Add sauce mixture to pan (except ¼ cup). Heat sauce up and let simmer.
4. Add reserve ¼ cup sauce to bowl and add corn starch - mix and dissolve. Add this back to the remaining sauce.
5. Heat until sauce reaches desired thickness. Add in your chicken and toss with sauce. Serve with rice or noodles. ENJOY!
   
   My family would rate this 3 or 4 out of 5 stars

Homemade Fried Rice

Ingredients

• 1 1/2 cups cooked brown or white rice (cook the night before and refrigerate)
• 1 1/2 TB sesame oil or olive oil for a lighter flavor
  
• 1/4 cup frozen peas (thawed)
• 1/4 cup shredded carrots, chopped (or 1/2 cup frozen peas/carrots combo, thawed)
• 1 tsp minced garlic
• 2 eggs, slightly beaten
• 1/8 cup soy sauce
• salt and pepper to taste

Instructions

1. Heat your oil in a large skillet or wok on medium high heat.
2. Add the garlic, peas and carrots mix. Stir fry until tender (8-10 minutes).
3. Lower the heat to medium low and push the mixture off to one side.
4. Pour your eggs on the other side of skillet and stir fry until scrambled. Next add the rice and soy sauce and mix all together. Stir fry until thoroughly heated!

My family would rate this 4 out of 5 stars

Crustless Broccoli Cheddar Quiche

Ingredients:

• cooking spray
• 3 cups chopped broccoli florets
• 1 cup grated cheddar cheese
• 2/3 cup 2% milk
• 1/4 cup half & half cream
• 5 large eggs
• 3/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• pinch freshly grated nutmeg

Instructions:

• Preheat your oven to 350 degrees. Spray a pie dish with oil.
• Steam the chopped broccoli florets in the microwave with 1 tablespoon water until tender crisp and green but not mushy, about 2 1/2 to 3 minutes.
• Evenly spread the broccoli in the dish and top it evenly with the grated cheddar cheese.
• Make the custard mixture by whisking together the milk, half and half, eggs, salt, black pepper, and the nutmeg. Pour the custard into the dish and bake 35 to 40 minutes, until the center is set.
• Cut the quiche into 6 pieces and serve.
  
  Source: Skinny Taste

Easy Sausage and Rice Casserole

Ingredients

• 1 pound sausage, I used pork
• 1 small onion, diced
• 3 stalks celery, diced
• 2 garlic cloves, minced
• 1 (14.5 ounce) can chicken broth or 1 3/4 cup water with bouillon
• 1 can cream of celery soup
• 1 cup uncooked rice
• ¼ cup slivered almonds (optional)

Instructions

1. Preheat oven to 350 degrees. In a medium-sized skillet over medium-high heat add the sausage, onion, celery, and garlic and cook until the vegetables are tender and the sausage is no longer pink.
2. Add the chicken broth, cream of celery, and rice mix until incorporated then transfer to a 2-quart casserole dish. Top with slivered almonds. Cover tightly with aluminum foil or glass lid and bake for 40 minutes. Let rest for 10 minutes before serving.

My family would rate this 4 out of 5 stars

Serve with Knotted Sweet Rolls

Chicken Stir Fry

Ingredients

• 2 tbsp cornstarch
• 1 1/3 cups reduced-sodium chicken broth
• 2 tsp soy sauce
• 2 tsp garlic salt
• 1/4 tsp ground ginger
• 1/2 cup sliced green pepper
• 1/2 cup carrots sliced
• 1 cup snow peas cut in half
• 2 cup broccoli
• 1-2 tbsp vegetable oil
• 2 tsp minced garlic
• 4-5 cooked chicken breast cubed
• 2 cup cooked white rice plain or add chicken bouillon

Instructions

1. Combine cornstarch, broth, soy sauce, salt, and ground ginger in a small bowl. Mix until smooth and set aside.
2. In a large skillet, stir fry veggies in oil for 6-8 minutes. Add garlic and stir fry for a few more minutes.
3. Add cornstarch mixture to skillet and bring to a boil. Cook for a few minutes.
4. Add chicken and heat through. Serve with rice.
   
   

    Source: Liluna 
   
   My family would rate this 4 out of 5 stars

Blueberry Dump Cake

Ingredients:

• 3 cups (about 16-17 ounces) fresh or frozen blueberries (don’t thaw if using frozen)
• 16 ounces vanilla cake mix (homemade version below)
• 9 tablespoons butter, chilled
• 1/2 cup buttermilk or milk, chilled
• Ice cream or whipped cream, for serving

Easy Homemade Cake Mix

• 1 cup (7.5 ounces) granulated sugar
• 3/4 cup (3.75 ounces) all-purpose flour
• 2/3 cup (2.75 ounces) cake flour (see note below)
• 1/4 cup (1.25 ounces) nonfat dry milk powder
• 1/2 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon vanilla extract

Directions:

1. Preheat the oven to 325 degrees F. Lightly grease a 9X12- or 9X9-inch baking dish with cooking spray. The cake will obviously bake up thicker if using a 9X9-inch baking pan.
2. Add the blueberries to the pan in an even layer. Set aside.
3. If making the homemade cake mix, whisk together all the dry ingredients and sift through a fine mesh strainer into a bowl. Reserve the vanilla to use later with the buttermilk (or milk).
4. Using a cheese grater (as pictured in the post), grate the chilled butter into the dry cake mix. Using your hands, toss the cake mix and butter together until the butter is uniformly distributed and the mixture looks like coarse sand. Make sure not to go crazy here – you don’t want to melt the butter as you toss it all together.
5. Dump the cake/butter mixture onto the blueberries and toss with your hands to combine.
6. Whisk together the buttermilk (or milk) and vanilla (only need to do this if using the homemade cake mix recipe above). Drizzle the mixture in a thin stream over the top of the cake.
7. Bake the cake until the batter is puffy and lightly golden, about 35-38 minutes for a 9X12-inch pan and a few minutes longer for a 9X9-inch pan. Don’t overbake or the bottom may burn.
8. Serve warm or at room temperature (let’s be honest, warm is the way to go) with a scoop of ice cream or a dollop of whipped cream.

Notes:

For the homemade cake mix, since I never have cake flour on hand and always make my own cake flour, I either measure about 1/2 cup all-purpose flour + 2 tablespoons cornstarch for the 2/3 cup cake flour in the recipe, OR I weigh the amounts (3 ounces all-purpose flour and about .5 ounce cornstarch).
If you are already weighing out the all-purpose flour also, you can simplify and for the entire homemade cake mix, you can weigh 6.25 ounces total all-purpose flour and .5 ounce cornstarch. Make sense? 

Source: Mel's Cafe

Cream Cheese Chicken Enchiladas

Ingredients

• 4 cups cooked and shredded chicken
• 1 diced onion
• 1 Tbs butter
• 12 oz cream cheese
• 2 cups salsa
• 1 Tbsp cumin
• 10 flour tortillas
• 1 (10 oz) can enchilada sauce
• 2 cups shredded cheddar cheese
• 2 sliced, optional green onions
• sour cream

Instructions

1. Preheat oven to 350 degrees.
2. Melt butter in a large skillet over medium heat and sauté onion until translucent and slightly browned. Mix in chicken, cream cheese, salsa and cumin. Stir until combined and cream cheese is melted. Remove from heat.
3. Pour ⅓ of enchilada sauce in bottom of 9×13 baking dish. Place ½ cup chicken mixture into each tortilla and roll like a cigar. Place seam side down on enchilada sauce. Cover with remaining enchilada sauce and top with shredded cheese.
4. Bake 350 degreesf or 30-40 minutes or until hot and cheese is melted and golden brown. Garnish with sliced green onions and sour cream. 

Source: Real Mom Kitchen

My family would rate this 4 out of 5 stars 

Crispy Southwest Burrito

Ingredients:
1 lb beef
Salt and pepper to taste
2 1/2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
2 TBS water
1 can black bean, rinsed and drained
1 cup frozen corn, thawed
1/2 red bell pepper, chopped
1 green onion, chopped
1 cup cooked rice, white, brown or wild
1 1/2 Cheese
1/2 cup sour cream
6-8 tortillas

Directions:
1. Brown ground beef in large skillet over medium heat. Drain grease.
2. Season with salt and pepper then add chili powder, cumin, garlic powder, and water. Stir to combine.
3. Add black beans, corn, bell pepper, and onions and toss to combine. Sauté 2-3 minutes.
4. Heat another skillet over medium heat.
5. Warm the rice. Layer tortilla with a handful of cheese evenly over the tortilla
6. Add a small scoop of rice add a few dollops of sour cream and a spoonful of beef mixture. Starting at that end, roll the tortilla up folding in the sides like a burrito.
7. Spray the skillet and brush the tops of the wraps seam side down on the skillet.
8. Turn wraps every minute or until crispy

Source: Tastes Better from Scratch

My family would rate this 5 out of 5 stars 

Sausage Stuffed Mushrooms

 Ingredients

• (24 ounces) White Button Mushrooms (Bella works well too)
• ½ pound Hot Pork Sausage
• 2 Tablespoons Olive Oil
• ¼ cup Onion, Diced
• 4 cloves Garlic, Finely Minced (about 2tsp)
• (8 ounces) Cream Cheese, softened
• 1 whole Egg Yolk
• 1 cup Parmesan Cheese, Grated
• 2 Tablespoons fresh parsley, finely chopped (optional)
• Salt And Pepper, to taste

Instructions

1. Pop off the stems to the mushrooms and chop them finely. Set aside. In a medium skillet brown the sausage and drain. Set aside to cool. In the same skillet add the olive oil, onion, garlic, and chopped mushroom stems. Sauté for about 3 minutes or until tender. Set aside to cool.
2. In a medium sized bowl add cream cheese and egg yolk. Stir together with parmesan cheese and parsley. Add cooled sausage and onion mixture and combine until incorporated.
3. Stuff each mushroom with the mixture making a small mound on the top. Place on a baking sheet and bake mushrooms at 350 degrees for 25 minutes until they are slightly brown on the top.

Source: The Recipe Critic 

My family would rate this 5 out of 5 stars

Grilled California Avocado Chicken

Ingredients

• ¾ cup balsamic vinegar (or balsamic reserve skip the oil)
• ¼ cup honey
• 3 cloves garlic, minced
• 2 Tablespoons olive oil
• 2 teaspoons Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella cheese
• 2 avocados, diced
• 3 roma tomatoes, diced (any tomato will work)
• ¼ cup fresh chopped basil
• salt and pepper
• balsamic vinegar for drizzling (optional)

Instructions:

1. In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
2. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.
3. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle with balsamic vinegar and serve immediately.

Source: The Recipe Critic

My family would rate this 4 out of 5 stars 

Beef and Cheese Lasagna

Ingredients

• 1/2 TB vegetable oil
• 1 1/2tsp minced garlic
• 1 TB basil
• 1/2 tsp kosher salt
• 2 - 15oz cans tomato sauce
• 1/2 lb beef
• 1/2 lb pork
• 8 oz sour cream
• 1 c cottage cheese
• 1/2 c Parmesan cheese
• 1/2 lb mozzarella cheese sliced
• 1/2 pkg lasagna noodles no boil
• Parmesan cheese to taste
• pepper to taste

Instructions

1. Preheat oven to whatever the noodle package says and cook the lasagna noodles according to package.
2. In a pan, brown your beef and pork then add garlic and Vegetable oil. Stir in basil, salt, a little pepper, and tomato sauce. Simmer for 10 minutes. Turn down to low and continue to simmer.
3. In a bowl, combine Parmesan cheese, cottage cheese, and sour cream. Mix well. Set aside.
4. In a 9x13 pan, spread 1 cup of your sauce on the bottom. Layer with lasagna noodles and spread another cup of sauce on top of the noodles.
5. Add a layer of sliced mozzarella cheese and then half the sour cream mixture.
6. Then add another layer of noodles, followed by a cup of sauce, another layer of sliced mozzarella and the rest of the sour cream mixture.
7. Then add one more layer of noodles and the last of the sauce.
8. Add Parmesan and/or mozzarella cheese to the top. Cover tightly with foil and bake for 60 minutes or until noodles are tender. Let rest covered for 10min ENJOY!
   
    Source: Liluna
   
   My family would rate this 4 out of 5 stars 

Cheesy Garlic Bread

Ingredients:

• ½ cup butter, softened
• 2 teaspoons minced garlic
• 1/4-1/2 cup Italian dressing
• 1 loaf Italian bread, halved lengthwise
• 2 C. Colby Jack cheese or Mozzarella cheese
• 2 tsp. dried parsley

Instructions:

1. Preheat oven to 375.
2. In a small bowl, blend together your butter, garlic and dressing.
3. Cut bread length-wise. Place on a baking sheet and spread butter mixture over both halves.
4. Top bread with shredded cheese and parsley.
5. Bake, uncovered, for 12 - 14 minutes, or until cheese is melted and bubbly.
6. Slice and serve.

Source: Liluna

Spaghetti

Ingredients:
8oz ground beef or sausage
8oz thin spaghetti noodles
16oz Prego traditional spaghetti sauce
1 cup cheese

Directions:
1. Brown the meat in a large sauce pan.

2. While the meat is browning boil water and add noodles and cook according to package.

3. Once the meat is done add spaghetti sauce heat and then add cheese.

4. Once the noodles are done drain and rinse and add to the meat sauce.

My family would rate this 5 out of 5 stars

Taco Casserole

Ingredients:
1 lbs ground beef
1 packets taco seasoning
2 large eggs
3/8 cups milk
1/2 &  1/8 cups biscuit / baking mix
dash pepper
1/4 cup sour cream
1 cups chopped lettuce
3/8 cup chopped tomato
1 cups shredded cheddar cheese
olives

Instructions:
1. Preheat oven to 400.


2. Cook beef over medium heat in a large skillet until no longer pink. Drain meat and add taco seasoning and prepare according to package directions.


3. Add meat to a greased 8x11 pan and set aside.


4. Beat eggs and milk in a large bowl. Stir in biscuit mix and pepper and mix until combined well. Pour over meat and bake until golden brown (about 20-25 minutes).


5. Let cool for a few minutes and then spread on sour cream.


6. Top with lettuce, tomato, cheese and olives. Serve warm and ENJOY!

Source: Liluna

My family would rate this 4 out of 5 stars

Chicken Cordon Bleu Casserole

Ingredients:

Casserole

• 4 cups cooked, shredded chicken
• ½ lbs thin sliced Honey Ham, chopped
• ¼ lbs thin sliced baby Swiss cheese

Sauce

• 8 TB butter
• 4 TB flour
• 3 cups Milk
• 2 TB Fresh Squeezed Lemon Juice
• 1 TB Dijon Mustard
• ¾ tsp Salt
• ½ tsp Paprika
• ¼ tsp White Pepper

Topping

• 1-½ cup Panko Breadcrumbs
• 4 TB Butter, Melted
• ½ tsp Seasoning Salt
• 1-½ tsp Crushed Dried Parsley

Instructions

1. Spread shredded chicken on the bottom of a buttered 9x13" baking dish. Scatter chopped ham over the top of the chicken. Lay Swiss cheese on top of the ham.

My family would rate this 3 out of 5 stars

Sauce:

1. In a large sauce pot, melt butter over medium heat. Once melted, quickly stir in the flour to form a smooth roux. Once smooth and bubbly, slowly pour in milk while whisking. Stir until sauce thickens. Add lemon juice, dijon mustard, salt, smoked paprika and white pepper to the sauce. Bring to a boil and turn off heat. Pour evenly over the casserole and around the edges of the pan.

Topping:

1. Melt butter in the microwave. Remove from microwave and stir in the Panko bread crumbs and dried parsley. Sprinkle over the top of your casserole.
2. Bake at 350 for 45 minutes or until hot and bubbly.
3. Let cool for 5-10 minutes before serving. ENJOY!

Notes: My family gives this 3 of 5 stars.

Source: Liluna

Chicken Pot Pie

Ingredients:

• 2 cups cooked chicken or 3-4 breasts (I shredded mine and also kept some cubes - you can also use 2 cans cooked chicken)
• 3 hard-boiled eggs, sliced (optional, it does taste good but a little weird)
• 1 cup thinly slices carrots or carrot crinkles (cook to soften they came out tough without cooking before)
• ½ cup corn
• 1 can cream of chicken soup
• 1 cup chicken broth
• Salt and pepper, optional
• 1½ cups instant biscuit mix
• 1 cup milk
• 6 TB melted butter

Instructions:

1. Preheat oven to 350
2. Layer chicken, eggs, carrots and corn in a 2-quart casserole dish.
3. In a medium bowl, mix together chicken soup, chicken broth, salt and pepper. Mix well. Pour over your layers.
4. In a separate bowl, whisk together biscuit mix and milk. Pour over the casserole.
5. Drizzle melted butter over the top and bake for 35 minutes. Serve warm. ENJOY!

If you don't have Bisquick use this substitute  

Source: Liluna 

My family would rate this 4 out of 5 stars

Gingerbread Playdough

Ingredients: (for plain remove spices leave cream of tartar and add food coloring maybe some vanilla)

• 1 cup all purpose flour
• 1/2 cup salt
• 2 tsp. cream of tartar
• 1 tbsp. ground cinnamon
• 2 tsp. ground ginger
• 1 tsp. ground nutmeg
• 1 tsp. ground cloves
• 2 tbsp. vegetable oil
• 1 cup water
• 1 tsp orange or vanilla extract {optional}

Instructions

1. In a medium saucepan whisk together dry ingredients. Next mix in the water, oil, and orange extract and stir until a thick batter is formed. Cook the mixture over low/medium heat until a thick dough forms. Turn out onto parchment paper and knead until smooth. Makes about 2 cups of dough.

Brownie Reese's bites

Ingredients:
1 box brownie mix
1 bag Reese's hearts or cups

Directions:
Preheat oven 325 degrees
Mix brownie mix according to package.
Divide mixture into mini cupcake tin
Bake for 15min
As soon as you pull them out push Reese's into each brownie bite.

Optional:
Place in baking dish cook as recommended then add chocolate.
substitute Reese's for Rolos

Steak Marinade

Ingredients:

• 1 cup Italian Dressing
• ½ cup A1 (Original)
• ½ cup Worcestershire Sauce
• salt
• pepper
• seasoning salt

Directions:
Use a meat mallet to tenderize the meat also fork the meat then salt, pepper, and season salt both sides.
Combine liquids and pour into a zip lock bag with the steak or place in a pyrex casserole dish to marinate in the fridge for about 24hrs.

Source: liluna 

My family would rate this 5 out of 5 stars

Ground Beef Stroganoff

Ingredients:

• 1 pound ground beef
• 1/2 cup yellow onion chopped
• 1 teaspoon garlic minced (about 1-2 cloves)
• 3 tbsp butter
• 3 tbsp flour
• 1 1/2 cups beef broth
• 1 cup sour cream
• 1 can cream of mushroom soup
• salt and pepper to taste
• 8 oz egg noodles or rotini cooked according to package directions

Directions:

1. Bring a pot of water to boil and begin to cook egg noodles according to package directions.
2. In a large skillet over medium high heat, brown ground beef along with the onions and garlic until thoroughly cooked.
3. I like to leave chunks of ground beef and not break it up too small.
4. Drain ground beef to remove excess grease from pan.
5. Put pan back on stove over medium heat (don't add the ground beef back in yet.)
6. Add butter to pan and let it melt.
7. Then add flour to pan, stir and let it absorb butter.
8. Now add beef broth and whisk vigorously to remove any lumps, turning the heat up to high, bringing it to a boil for 2-3 minutes until you see it thicken slightly.
9. Bring temperature down to medium and whisk in sour cream and
10. cream of mushroom soup.
11. Stir until mixture is thoroughly incorporated.
12. Add salt & pepper. Keep tasting mixture until it is seasoned the way you like.
13. I probably use a good teaspoon and half or more of salt and pepper.
14. If it gets too thick on you, just add a tad more beef broth.
15. Add ground beef back to mixture until reheated.
    
    Source: The country cook 
    
    My family would rate this 4 or 5 out of 5 stars