Hamburger Queso Dip

Ingredients
1 lb ground beef seasoned with salt, pepper and garlic
1 jar medium chunky pace salsa
1-2 cans rotel tomatoes with green chiles
1 small 16oz block velveeta cheese



Instructions
Cook and season beef, drain and keep in pan.

Pour salsa in a blender and mix until smooth (this is an optional step, skip if you like the chunks)

Put salsa, Rotel and Velveeta cheese in the skillet and stir until incorporated, melted and heated through. Serve immediately or place in warm crock pot for any function.


 

Source: Liluna

Chicken Wild Rice Soup

Ingredients

6 tbsp butter
1/2 cup all-purpose flour
4 cups chicken broth
6 oz Uncle Ben's Original Recipe Long Grain & Wild Rice (cooked)
2 cups chicken cooked and chopped
1/2 tsp salt
1 cup half and half

Optional:
1/2 cup sliced carrots
3 tbsp slivered almonds

 

Instructions

 

• Melt butter in a pot, and add flour. Stir until combined creating a roux.
• Add chicken broth and bring to a boil.
• Add cooked rice and bring to a simmer. Cook for 5 minutes.
• Add remaining ingredients and heat through. ENJOY!

Source: Liluna

Sausage and Cheese Tortellini Soup

 

Ingredients

• 1 pound lean turkey sausage
• 1 bag (19 ounces) frozen cheese tortellini 
• 3 cups baby spinach leaves
• 1 can (14.5 ounces, each) diced tomatoes, drained
• 3 ½ cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Italian seasoning
• 1 block (8 ounces) cream cheese, cubed 
• 1 cup shredded Mozzarella cheese

Instructions:

 

• Add sausage crumbles and garlic to a large pot and cook for 1 minute.
• Stir in broth, water and tomatoes and bring to a boil.
• Add tortellini and cook for 6-7 minutes.
• Reduce heat to low and add spinach, basil, salt and pepper. Cook for a few more minutes and serve warm with shredded Parmesan cheese on top.
   
  Source: Liluna
  

Baked Beans

Ingredients:

1 pound Bacon
1 green pepper
1 onion
4 cans pork and beans small cans/ 2 big cans
1 cup ketchup
1 cup brown sugar
1 Tbs Worcestershire Sauce

Ingredients: 

Fry up the bacon and crumble in pieces. Cut up the green pepper and onion and cook in the bacon grease until soft. Combine all ingredients together. Let simmer in pan on low for at least an hour.

Source: The Recipe Critic

 

Laundry Stain Remover

Ingredients:

1 TBS Baking soda
1 TBS Liquid dawn dish soap
2 TBS Hydrogen Peroxide

Directions:

Combine all ingredients and mix until a paste forms. With a toothbrush scrub the stains and let sit for at least 1 hour then wash.

French Bread

Ingredients

2 tbsp active dry yeast
½ cup warm water
2 cups hot water
3 tbsp sugar
1 tbsp salt
5 tbsp vegetable oil
6 cups all-purpose flour divided
1 egg beaten – for glazing bread


Instructions:
 
Prep baking sheets by lining with parchment paper.

Dissolve your yeast in ½ cup warm water.

In a separate bowl combine hot water, sugar, salt, oil and 3 cups of the flour and stir.

With the paddle attachment, mix the yeast mixture and the hot water-flour mixture together.

Add the remaining 3 cups of flour, one cup at a time, mixing after each addition. Once all of the flour is added, let sit for 10 minutes.

Separate your dough into 3 pieces. On a floured surface roll each piece into a 9×12 rectangle. Roll it up like a jelly roll (long way).

Place the dough on a prepared baking sheet (greased baking sheets work too, but we prefer the cornmeal method), seam side down. Score the bread across the top 3 or 4 times, and brush with your beaten egg. Let dough rise uncovered for 30 minutes in a warm place.

Bake on the middle rack for 20 minutes at 375°F or until golden brown.

Source: Liluna

Oven Fried Chicken

Ingredients

4 chicken breasts boneless, skinless
2 cups buttermilk
1/2 cup butter
1 cup flour
1-2 tablespoons Morton's Season All Seasoning Salt or to taste
1 tablespoon paprika
1 teaspoon pepper

Instructions
Cut each chicken breast in half. If you prefer chicken strips, you can also cut them into strips.


Place chicken pieces in a large resealable bag and cover with buttermilk. Seal bag tightly, squeezing out all the air. Marinate chicken for at least 1 hour or up to overnight.

 

Preheat oven to 400 degrees.
Spray the bottom of a 9×13 pan or 11×17 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan. This keeps the chicken from sticking to the pan. 


Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.

While butter is melting in the oven, combine seasoning salt, pepper, flour, and paprika in a shallow dish or pie plate. Set aside.


Remove the pan from oven and spread melted butter around the bottom of the pan.

Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.

Place each coated piece of chicken in the pan.


Bake for 15 minutes. 

Remove pan from oven and carefully turn each piece of chicken over. Continue baking for 15-20 more minutes, or until cooked through.

Black Bean Tacos

For the Taco Filling
2 tablespoons olive oil
2 tablespoons taco seasoning
2 tablespoons minced garlic
1/2 teaspoon onion powder
4 ounces diced green chilies drained
30.5 ounces black beans rinsed and drained
3/4 cup tomato juice
2 tablespoons finely chopped fresh cilantro
salt and pepper to taste

For the Tacos
2 tablespoons coconut oil
10 corn tortillas
8 ounces Monterey Jack cheese shredded
guacamole for serving
salsa for serving

For the Filling
Heat olive oil in a pan over medium high heat. Add taco seasoning, minced garlic, onion powder, and diced green chiles. Cook for 2-3 minutes, or until garlic is fragrant.

 

Add black beans, tomato juice, cilantro, and salt and pepper. Reduce heat to medium. Cook, stirring frequently, until most of the liquid evaporates, about 10-12 minutes. 

 

For Tacos
Heat coconut oil over medium high heat. Cook a taco shell on one side. Then flip so the crispy side is facing up. 

 

Place filling on ½ of the taco shell, ~2-3 tablespoons. Top with shredded cheese. 

 

Close the taco and press down so the filling flattens a little bit. Cook on both sides until the outside of the taco is crispy. Repeat for the remaining tacos.

Serve with guacamole or salsa.

Cafe Rio’s Sweet Pork Burrito

Sweet Pork:
2 pounds pork (we use boneless pork ribs) Marinate 3 hours or overnight
36 ounces Coke (3 soda cans) NOT diet
1/4 cup brown sugar
dash garlic salt
1/4 cup water
1 can diced green chilies
10 ounces red enchilada sauce (Old El Paso brand is gluten free, I like medium spiciness but any will work)
1 cup brown sugar

1. Put the pork in a heavy duty ziploc bag to marinate. Add about a can and a half of coke and about ¼ cup of brown sugar. Marinate for a few hours or overnight.

2. Drain marinade and put pork, ½ can of coke, water, and garlic salt in a baking dish cover with foil and bake at 300 degrees for 1-1/2hrs (or until it shreds easily, but don’t let it get TOO dry)
3. Remove from oven, drain liquids and shred
4. In a food processor or blender, blend ½ can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste). If it looks too thick, add more Coke little by little. Put shredded pork and sauce in pan and cook another hour while cooking the bean and rice below.

Cilantro Lime Rice:
1 cup rice uncooked, long-grain, white rice
1 teaspoon butter
2 cloves garlic minced
1 teaspoon lime juice freshly squeezed
15 ounces chicken broth
1 cup water
1 tablespoon lime juice freshly squeezed
2 teaspoons sugar
3 tablespoons cilantro fresh chopped

1. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
2. In a saucepan combine rice, butter, garlic, 1 teaspoon lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.
3. Pour the mixture over hot, cooked rice as you fluff the rice with a fork. Mix until fully combined.

Black Beans
2 tablespoons olive oil
2 cloves minced garlic
1 teaspoon cumin
14 ounces black beans rinsed and drained
1 1/3 cups tomato juice
1/2 teaspoons salt
2 tablespoons chopped cilantro

1. Heat oil over medium heat in a large pan. Add garlic and cumin and cook for a few minutes, until the garlic is fragrant.
2. Add beans, tomato juice, and salt. Cook until heated through and some of the liquid is evaporated, stirring frequently.
3. Just before serving, stir in the cilantro.


Sauce:
4 ounces diced green chilies
7 ounces salsa verde
1/2 cup chicken broth
2 teaspoon sugar
1 teaspoon salt

Source: Favorite Family Recipes

Chicken Fried Chicken with Country Gravy

Ingredients:

4 chicken breasts halved (Soak for 3hour or overnight in buttermilk)
2 cups buttermilk
3 eggs
1/2 cup milk
2 cups flour
1 tablespoon paprika
1/2 teaspoon cayenne pepper or more if you like spicy
1/2 tablespoon garlic powder
salt and pepper to taste
oil for frying You can use peanut oil, vegetable oil, or canola oil

For the gravy:
1/4 cup reserved pan drippings
4 tablespoons reserved flour mixture
2 cups chicken broth or stock
1/2 cup milk
salt and pepper to taste 

Directions:

1. Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).

Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).  

2. In a pie plate or shallow bowl, whisk together eggs and milk, set aside.

In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later). 

3. Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.

Set chicken aside on a platter or on wax paper until ready to fry.  4. Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.

Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

 

For the gravy:

Drain off all but about ¼ c. of the oil from the pan. Whisk reserved flour mixture into the oil until the four has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. 

Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken.

Source: Favorite Family Recipes

Smoked Bacon Wrapped Jalapeno Popper Hot Hogs

Ingredients:

1 pk hot dogs
1 pk bacon
4-8oz cream cheese
1 cups shredded mozzarella cheese
1-3 Jalapeños sliced
Salt and pepper to taste

Directions:
1. Cut a slit down the middle of each hot dog
2. Place one slice of Jalapeño in the middle of each hot dog
3. Stuff cream cheese in the middle of each hot dog
4. Sprinkle salt and pepper on each hot dog
5. Sprinkle shredded mozzerella on each hot dog
6. Wrap each hot dog with bacon
7. Place a toothpick half on each end to keep the bacon from unraveling
8. Place on a pan in the smoker at 225 degrees for 1 hour
9. Check on the hot dogs and increase temp to 300 degrees until bacon is crisp about another 20-30min.
10. Enjoy!

Poor Man’s Burnt Ends

Ingredients

 

• 3 pounds chuck roast
• 2 Tablespoons yellow mustard
• 1 Tablespoon each coarse salt
  
• 1 Tablespoon ground black pepper
• 1 Tablespoon garlic powder
•   ½ cup Hey Grill Hey Everything BBQ sauce (or your favorite ketchup-based BBQ sauce)
• ¼ cup brown sugar
• 2 Tablespoons brown sugar

Instructions

• Preheat. Preheat your smoker for indirect grilling at 275 degrees F. Use hickory or oak wood for the most complementary smoke flavor.
• Season. Slather the chuck roast with yellow mustard then season liberally on all sides with Hey Grill Hey Beef Rub or equal parts salt, pepper, and garlic powder.
• Smoke. When your smoker is up to temperature, place the seasoned roast on the smoker and close the lid. Smoke the roast until the internal temperature reaches 165 degrees F (this took 5 hours on my smoker). You should have a fairly nice dark bark on the exterior of your roast at this point.
• Wrap. Remove the roast from the grill and wrap it in either butcher paper or foil. Return the roast to the grill and continue smoking until the meat reaches an internal temperature of 195 degrees F (this took just over 1 hour).
• Rest and cut. Remove the wrapped roast from the grill and allow to rest for 15-20 minutes. Cut into 3/4 inch cubes and transfer to a foil baking pan.
• Add sauce. Sprinkle with 1/4 cup brown sugar and drizzle with most of the Everything BBQ sauce, reserving a couple of tablespoons for later. Toss gently to coat all of the pieces in a little of the sauce.
• Finish smoking. Place the pan on the grill, close the lid and cook for an additional 1 1/2 to 2 hours, or until the sauce is bubbly and the cubed bits of beef are falling apart tender.

Enjoy. Sprinkle with the additional 2 Tablespoons of brown sugar and the remaining BBQ sauce. stir gently and return to the grill for just a few more minutes until everything is well incorporated. Serve hot as a main course or on white bread/buns with pickles and white onions.  Source: Hey Grill Hey

Caramel Apple Jam

 

Ingredients

• 6 cups diced peeled apples (1/8-inch cubes)
• 1/2 cup water
• 1/2 teaspoon butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 package (1-3/4 ounces) powdered fruit pectin
• 3 cups sugar
• 2 cups packed brown sugar

Directions

1. In a Dutch oven, combine the apples, water, butter, cinnamon and nutmeg. Cook and stir over low heat until apples are tender. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Source: Taste of Home

 

Caramel Apple Sheet Cake

Ingredients

• CAKE:
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 sticks 1 cup butter (I always use salted butter)
• 1 cup water
• 1/2 cup buttermilk
• 2 large eggs beaten
• 1 teaspoon vanilla
• 1 1/2 cups peeled and chopped Granny Smith apples about 2 medium apples
• GLAZE:
• 1 stick 1/2 cup butter
• 1/4 cup milk
• 3 cups powdered sugar
• 1/4 cup caramel syrup caramel ice cream topping
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 400 degrees F. Grease a 17 x 12-inch sheet pan with non-stick spray. Set aside.
• FOR CAKE: In a large bowl, combine flour, baking soda, both sugars, cinnamon and nutmeg. Use a whisk to combine and sift together. Set aside.
• In a large saucepan, over medium heat, add butter and water. Stir until butter melts. Bring to a boil, once it starts to boil remove from heat and add flour mixture. Stir to combine. Then stir in buttermilk, eggs and vanilla extract. Fold in chopped apples.
• Spread cake batter evenly into the prepared sheet pan.
• Bake 18 to 20 minutes, or until toothpick inserted in center comes out clean. Remove from oven and let cool slightly while you make the glaze.
• For GLAZE: Place butter and milk in a medium microwave-safe bowl. Heat until butter melts. Using a whisk, stir in powdered sugar, caramel syrup and vanilla. Stir until smooth and combined.
• Pour glaze evenly over warm cake. Let stand 20 minutes or so before serving. Slice into squares and enjoy!
   
  Prep Time 15 minutes

  Cook Time 16 minutes

  Total Time 31 minutes

  Servings 24

  Source: Life in the Lofthouse
  

Keto crack chicken

 

Ingredients

• 2 lbs chicken breasts
• 10 oz. (1¼ cups) cream cheese
• 2 tbsp ranch seasoning
• 1 tsp salt
• 5 oz. bacon, diced
• 1 cup (4 oz.) cheddar cheese
• 2 tbsp fresh chives, chopped
• ¼ tsp ground black pepper
• 3 cups (3 oz.) baby spinach

Instructions

1. Mix the ranch seasoning, salt (if the ranch seasoning doesn't already contain salt), and cream cheese in a bowl. Place the chicken in the bottom of the slow cooker. Spread out the cream cheese mix on top of the chicken.
2. Cover with lid and set on low for 5 hours, or on high for 3 hours.
3. Fry the bacon on medium-high heat in a frying pan until crispy. Set aside.
4. Shred the chicken using two forks. Mix everything together. Sprinkle with cheese and bacon and cover with the lid until the cheese has melted.
5. Sprinkle with chives and ground black pepper. Serve together with baby spinach.

Keto tuna casserole

 Ingredients

• 1 oz. butter
• 1 (4 oz.) yellow onion, finely chopped
• 1 (5 oz.) green bell pepper, finely chopped
• 5½ oz. (1½ cups) celery stalks, finely chopped
• 1 lb tuna in water, drained
• ¾ cup mayonnaise
• 1 cup (2¾ oz.) shredded Parmesan cheese
• 1 tsp chili flakes
• salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C). Fry onion, bell pepper and celery in butter in a large frying pan until slightly soft. Season with salt and pepper.
2. Mix tuna, mayonnaise, parmesan cheese, and chili flakes in a greased baking dish. Add fried vegetables and stir.
3. Bake for 15-20 minutes or until golden brown.
4. Serve with baby spinach.