My Favorite Meatballs Recipe

What You'll Need

• One lb ground mild italian sausage
• One pinch salt and pepper
• One quarter cup mozzarella (shredded)
• One quarter cup olive oil
• One quarter cup white onion (chopped finely)
• Three clove garlic (minced)
• Three tbsp italian bread crumbs

How to Make It

1. In medium bowl, combine first Six ingredients.
2. Shape meat into balls (slighlty smaller than a golfball)
3. Heat olive oil in medium skillet over medium-high heat.
4. Add meatballs.
5. Fry meatballs for 15 minutes (turning every Two mintues and constantly spooning oil on top) or until fully cooked.

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Better than Takeout Chicken Fried Rice

What You'll Need

• One pound chicken, about Two to Three chicken breasts, cooked and shredded
• One small white onion, chopped
• One cup frozen peas and carrots, thawed
• Two or Three Tablespoons soy sauce (more or less to taste)
• Two eggs, lightly beaten
• Two Tbsp chopped green onions (optional)
• Three cups cooked rice
• Two Tbs sesame oil

How to Make It

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in this teryiaki sauce. (see notes below)
2. Preheat a large skillet or wok to medium heat. Pour sesame oil in the bottom. Add white onion and peas and carrots and fry until tender.
3. Slide the onion, peas and carrots to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
4. Add the rice and chicken to the veggie and egg mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Add chopped green onions if desired.

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REESE’S KRISPIE NO-BAKE COOKIES

What You'll Need

• 1/3 cup semi-sweet chocolate chips
• four 1/3 cup Rice Krispies
• One cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
• One cup corn syrup
• One cup sugar
• One half cup creamy peanut butter

How to Make It

1. Melt sugar, corn syrup and peanut butter in a saucepan over medium heat.
2. Stir until smooth and then remove from heat.
3. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed.
4. Wait One or Two minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper.
5. Let cool and then enjoy!
6. Products that will help you re-create this recipe at home:
7. Nonstick 1-quart saucepan
8. Reese’s mini Peanut Butter cups
9. All Natural wax paper

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Strawberry pretzel salad Recipe

What You'll Need

• One (Eight-ounce) can crushed pineapple
• One (Eight-ounce) container whipped topping
• One (Eight-ounce) package cream cheese
• Three Quarter cup melted butter
• Three tablespoons sugar, plus Three quarter cup sugar
• Two (Ten-ounce) packages frozen strawberries
• Two (Three-ounce) packages strawberry gelatin dessert mix
• Two cups boiling water
• Two cups crushed pretzels (I use Rold Gold Sticks)
• Whipped topping or whipped cream, to garnish

How to Make It

1. Preheat oven to 400 degrees F.
2. For the crust, mix the pretzels, butter, and 3 tablespoons of sugar.
3. Press this mixture into a 9 by 13-inch pan and bake for Seven minutes.
4. Set aside and allow to cool.
5. In a mixing bowl, beat together the cream cheese and Three quarter cup of sugar.
6. Fold in the whipped topping, and spread over the cooled crust.
7. Refrigerate until well chilled.
8. In a small bowl, dissolve the gelatin in the boiling water, and allow to cool slightly.
9. Add the strawberries and pineapple, and pour over the cream cheese mixture.
10. Refrigerate until serving time.
11. To serve, cut slices and serve with a dollop of whipped topping.

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Jack Snacks Recipe

What You'll Need

• One cup shredded Monterrey Jack cheese
• One medium jalapeno, sliced real thin

How to Make It

1. Preheat oven to 350º.
2. Place a sheet of parchment paper on a metal cookie sheet.
3. DO NOT use a silicone/silpat sheet, waxed paper or foil (unless it’s the special non-stick foil) to bake these or they will not cook properly.
4. Using a tablespoon, scoop up 1 T.
5. of cheese and make a small pile on the parchment. Press it slightly flat.
6. Repeat 15 more times. Place a slice of jalapeno on top of each pile.
7. Pop into 350º oven for about 10-12 minutes.
8. I would recommend browning them a wee bit more than shown in the photo for a firmer snack to serve at parties.
9. These are somewhat pliable if under browned.
10. Allow them to completely cool and fully firm up before removing from the pan for best results.

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Bisquick Cinnamon Rolls Recipe

What You'll Need

• two half cups Bisquick
• 1/3 cup milk.
• One egg
• One half cup chopped nuts
• two Tablespoons butter melted
• 3/4 cup butter, melted and cooled
• One cup powdered sugar
• Two Tablespoons milk
• One teaspoon vanilla
• One cup brown sugar
• One quarter cup granulated sugar
• two tablespoon cinnamon

How to Make It

1. In a large bowl, Combine Bisquick, milk and egg in a bowl using a fork.
2. Mix just until all combined to create a dough.
3. In a medium bowl, combine brown sugar, granulated sugar, cinnamon and nuts.
4. Add Two tablespoons melted butter and stir to moisten. Set aside.
5. Generously flour rolling surface.
6. Flour your hand well also!!
7. Turn dough out onto surface and start patting into a rectangular shape with your hand.
8. Use a rolling pin to thin dough to about one half inch thickness.
9. Do not over-roll, the dough will stick.
10. Once rolled out, pour three quarter cup melted butter over entire surface then spread with pastry brush to even out and get to the edges.
11. Sprinkle sugar/nut mixture over butter.
12. Start rolling dough from long end.
13. Slice into one inch to One half inch slices.
14. I used dental floss to slice mine.
15. It really does work, without mushing the pastry.
16. Transfer slices to a well greased 9 x 13 pan.
17. I used a spatula to make it easier.
18. Bake in preheated 375 degree oven for 25-30 minutes, until just golden brown on tops.
19. Let sit for 5 minutes before serving.
20. Combine powdered sugar, milk and vanilla until desired consistency and drizzle over topped of rolls.

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Crock Pot Cube Steak

What You'll Need

• One can cream of celery soup
• One can cream of chicken soup
• One half soup can of water
• One medium onion peeled and sliced into rings
• One packet Lipton Onion Soup Mix
• salt and pepper
• Six cube steaks

How to Make It

1. Peel, slice and separate the rings of one medium sized onion.
2. Salt and pepper each cube steak.
3. Place Two cube steaks in the bottom of your crock-pot.
4. Top with onions and repeat.
5. Separating each addition of meat with onions.
6. This will help separate them later and avoid them being one melded mass of cube steak.
7. In a separate bowl, add the cream of soups and water and mix it up.
8. Pour the soup mixture over the meat..
9. Sprinkle the onion soup mix on top, put the lid on the crock-pot and turn it on low.
10. Soon your kitchen will start to smell delicious and 6-7 hours later you will have a dinner! Add a side of mashed potatoes to help enjoy the gravy an a salad or green veggie and you are ready to eat.

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Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Vanilla Magic Custard Cake

What You'll Need

• One half cup unsalted butter-melted and slightly cooled
• Two cups milk-lukewarm
• Four eggs-separated
• One quarter cups (150g) powdered sugar
• One Tablespoon water
• One cup (115g) flour
• One teaspoon vanilla extract
• powdered sugar for dusting

How to Make It

1. Preheat the oven to 325°F
2. Lightly grease 8x8 inch baking dish, set aside
3. Whip the egg whites until stiff peaks form, set aside.
4. Beat the egg yolks and powdered sugar until pale yellow.
5. Mix in melted butter and the tablespoon of water (for about 2 minutes) until evenly combined.
6. Mix in the flour until evenly incorporated.
7. Slowly beat in the milk and vanilla extract until well combined.
8. Fold in the egg whites (1/3 at a time, then repeat until all of the egg whites are folded in).
9. Pour the batter into the pan and bake for 40-60 minutes (until the cake is barely jiggly in the center). Baking time might vary depending on your oven or pan you use, but start checking after 40 minutes. If the top browns too quick before the minimum of 40 minutes, you can cover the cake with aluminum foil.
10. Cool the cake completely before dusting with powdered sugar. Even cooled, it will be slightly jiggly because it has custard layer in the center.

Lemon Butter Chicken

What You'll Need

• eight bone-in, skin-on chicken thighs
• One tablespoon smoked paprika
• Kosher salt and freshly ground black pepper, to taste
• three tablespoons unsalted butter, divided
• three cloves garlic, minced
• One cup chicken broth
• One half cup heavy cream
• One quarter cup freshly grated Parmesan
• Juice of One lemon
• One teaspoon dried thyme
• Two cups baby spinach, chopped

How to Make It

1. Preheat oven to 400 degrees F.
2. Season chicken thighs with paprika, salt and pepper, to taste.
3. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant,about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme.Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet.
4. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F,about 25-30 minutes.
5. Serve immediately.

TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

Coconut Cake

What You'll Need

• Three cups (360g) cake flour
• One Tbsp baking powder
• One half tsp salt
• Two cups (396g) granulated sugar
• Three quarter cup unsalted butter, at room temperature
• One quarter cup canola oil
• 1/3 cups well shaken canned coconut milk, at room temperature*
• Two large eggs, at room temperature, yolks and whites separated
• One tsp coconut extract
• One half tsp vanilla extract
• Four large egg whites, at room temperature
• 1/8 tsp cream of tartar

Coconut Cream Cheese Frosting

• 12 oz. cream cheese, nearly at room temperature
• 3/4 cup unsalted butter, at room temperature
• One tsp coconut extract
• Five cups (596g) powdered sugar
• One half cups shredded coconut

How to Make It

For the cake:

1. Preheat oven to 350 degrees.
2. Butter 3 9-inch round cake pans and line bottom of each with a round of parchment paper, butter parchment paper and set pans aside.
3. Sift cake flour into a large mixing bowl, then add baking powder and salt and whisk mixture for 20 seconds.
4. In the bowl of an electric stand mixer, fitted with the paddle attachment, blend together granulated sugar, butter and canola oil on medium speed until well combined.
5. Add in egg yolks one at a time and mix until combined after each addition (reserve 2 egg whites), then mix in coconut and vanilla extracts.
6. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture, alternating with 1/2 of the coconut milk and mixing just until combined after each addition (if you don't have the paddle attachment that scrapes the sides of the bowl, stop mixer and scrape sides and bottom occasionally).
7. In a separate mixing bowl, using an electric hand mixer, whip 6 egg whites with cream of tartar on medium-high speed until stiff (but not dry) peaks form.
8. Using a rubber spatula, carefully fold 1/3 of the egg whites into cake batter at a time and fold just combined after each addition (don't over-mix and deflate egg whites). Divide batter among prepared cake pans. Spread batter into an even layer and bake in preheated oven until toothpick inserted into center of cake comes out clean, about 19 - 22 minutes.
9. Allow to cool in cake pan 5 - 10 minutes then run a knife along edges of cakes and invert each onto a wire rack to cool. Cool completely the cut tops to even as needed.
10. Frost top of one layer, add another layer and frost then top with last layer and frost top and sides.
11. Place cake stand over a rimmed baking sheet and sprinkle cake evenly with shredded coconut (pressing gently on sides to adhere. I just did it over a rimmed baking sheet for easier clean up - not a must).
12. Store in an airtight container.

For the Coconut Cream Cheese Frosting:

13. In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter with cream cheese until smooth and fluffy. Mix in coconut extract.
14. Add powdered sugar and whip on medium speed until smooth and fluffy.
15. Chill as needed if frosting seems runny (slightly runny is fine, once you get it frosted the coconut will help it stay in place).

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POTATO SOUP Recipe

What You'll Need

• two halfs pounds baby red potatoes, sliced into small bite sized pieces
• One half lb. uncooked bacon, finely diced
• One medium onion, diced
• One teaspoon salt
• One teaspoon black pepper
• three quarter cup salted butter
• three quarter cup flour
• One quarter bunch freshly chopped parsley
• One cup whipping cream
• One quarter bunch celery, diced
• Eight cups milk
• Three cups water
• Four chicken bouillon cubes (use One cup of the hot potato water to dissolve, then use the Three cups of water)

For garnish

• Shredded cheese
• fried bacon bits
• chopped green onions

How to Make It

1. In large pot, boil potatoes in water 10 minutes.
2. Drain and set aside.
3. In sauté pan, cook bacon until crisp.
4. Drain bacon fat and place on paper towel over plate to drain more.
5. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes.
6. To the large potato pan, add milk, water, bullion, salt and pepper.
7. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often.
8. Do not let mixture boil.
9. In small, heavy saucepan melt butter.
10. Add flour and mix well.
11. Cook over medium-low heat until mixture bubbles, stirring Two to Three minutes to make a roux.
12. While constantly stirring soup, add roux slowly until soup is thick and creamy, about Four minutes.
13. Stir in parsley, reserved potatoes, and cream.
14. Garnish with cheese, bacon bits, onions or all three.
15. Serve hot

BACON BREAD Recipe

What You'll Need

• twelve bacon strips, diced
• one loaf (One pound) frozen bread dough, thawed
• two tablespoons olive oil, divided
• one cup (Four ounces) shredded part-skim mozzarella cheese
• one envelope (One ounce) ranch salad dressing mix

How to Make It

1. In a large skillet, cook bacon over medium heat for 5 minutes or until partially cooked; drain on paper towels.
2. Roll out dough to 1/2-in.
3. thickness; brush with 1 tablespoon of oil.
4. Cut into 1-in. pieces; place in a large bowl.
5. Add the bacon, cheese, dressing mix and remaining oil; toss to coat.
6. Arrange pieces in a 9-in. x 5-in.
7. oval on a greased baking sheet, layering as needed.
8. Cover and let rise in a warm place for 30 minutes or until doubled.
9. Bake at 350° for 15 minutes.
10. Cover with foil; bake 5-10 minutes longer or until golden brown. Yield: 1 loaf.

Creamy Swiss Chicken Bake

What You'll Need

• four and sixe Boneless Skinless Chicken Breast
• One half cup sour cream
• Three quarter cup grated Parmesan Cheese (divided)
• One half tsp. salt
• One half tsp. pepper
• one tsp. garlic powder
• six and eight Slices Swiss Cheese (Mozzarella works too)
• One half cup mayonnaise

How to Make It

1. Preheat oven to 375.
2. Pat chicken dry and place in a greased 9x13 pan.
3. Add sliced cheese on top of chicken breasts.
4. In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder.
5. Spread this over chicken and sprinkle with remaining Parmesan cheese.
6. Bake for One hour.

POTATO PUFFS

What You'll Need

• 1/3 cup sour cream (optional extra for serving)
• One heaping cup shredded sharp cheddar cheese
• Salt and black pepper, to taste
• Three cups of mashed potatoes
• Two eggs
• Two tablespoons chopped chives or parsley
• Two tablespoons grated Parmesan

How to Make It

1. Directions Preheat oven to 400 degrees F.
2. Lightly grease with butter 8 - 9 of the wells of a nonstick muffin pan.
3. In a medium mixing bowl whisk the eggs then mix in the sour cream.
4. Stir in both cheeses and the chives.
5. Add potatoes and mix well.
6. Spoon them into the pan filling the cups to slightly below the top.
7. Bake 25- 35 minutes until they pull away from the sides of the cup and are golden brown.
8. Remove from oven and let them cool Five minutes in pan.
9. Serve with sour cream if desired.

Homemade caramel sauce

What You'll Need

• One cup Brown Sugar
• One Tablespoon Vanilla
• Pinch Of Salt
• One half stick Butter (Four Tablespoons)
• Ona half cup Half-and-half Or Cream (cream Will Make It Thicker)

How to Make It

1. Mix all ingredients in a medium saucepan over medium-low to medium heat.
2. Cook while whisking gently for 5 to 7 minutes, until thicker.
3. Turn off heat.
4. Serve warm or refrigerate until cold.
5. If sauce is thin, just continue cooking for a few more minutes.

German Skillet Dinner

What You'll Need

• 1/3 cup water
• 2/3 cup uncooked rice (minute rice works well)
• Garlic powder to taste
• One can diced tomatoes or Rotel tomatoes
• One half cabbage , chopped
• One med onion, chopped
• Salt and pepper to taste
• Three bl butter or margarine
• Two lbs hamburger

How to Make It

1. Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, and garlic powder then tomatoes.
2. Cover with lid and simmer on low for 25-35 minutes until rice, cabbage and burger are done.
3. Do not stir or lift lid until done.

Apple Pie Filling Recipe

What You'll Need

• Five apples
• One c. sugar
• One quarter c. corn starch
• One tsp ground cinnamon
• One half tsp ground nutmeg
• One half c. water
• Three quarter c. apple juice or apple cider
• Two tablespoon lemon juice

Apple Crisp

• one qt apple pie filling
• One half tsp cinnamon
• One half c. brown sugar
• One half c. flour
• One half c. oats
• One quarter c. butter, melted

How to Make It

1. Core, peel and slice apples.
2. Place in boiling water for 1 minute.
3. Set aside and keep hot.
4. Boil remaining ingredients until desired thickness.
5. Barely let it reach a full boil.
6. Fill hot sterilized quart jars alternating apples and syrup until it is almost full.
7. Run a knife down the side to remove air bubbles.
8. Add more apples and syrup.
9. "Process in boiling water bath. Put jars in water bath pan or one that allows you to put water over the jars about 1 inch. Boil for 25 minutes".

Apple Crisp

10. Pour the pie filling into a pan.
11. Mix remaining ingredients well and sprinkle over the top of filling.
12. Bake at 375 for 20-30 minutes until golden.

Easy Big Fat Yeast Rolls

What You'll Need

• One cup warm water
• One pkg active dry yeast
• One quarter cup sugar
• One tsp salt
• Three tbls softend butter (or non-dairy equivalent)
• One egg, beaten
• 3 1/2 cups flour

How to Make It

1. Put water and yeast in large mixing bowl and add next 4 ingredients.
2. Beat with dough hook until well blended.
3. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky).
4. Put out onto floured board and knead a few times until smooth.
5. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes.
6. Punch down and turn out onto floured board.
7. Shape into 12 rolls and place in greased 13x9 in.
8. baking pan. Let rise again about 30 minutes.
9. Bake 350 for 20 minutes.
10. Brush tops of rolls with butter (or equivalent).

Chicken & Dressing Casserole

What You'll Need

cornbread (about 4 C. crumbled)

• four large chicken breast, cooked and cubed
• One small onion, chopped
• One half tsp. black pepper
• One stalk celery, diced
• Two C. chicken broth
• Two T. melted butter
• One quarter tsp. salt
• One 10.5 oz. can cream of mushroom soup
• One half tsp. poultry seasoning (optional)
• Four eggs, boiled and chopped

Gravy

• One half C. unsalted butter
• 1/3 C. heavy cream
• One quarter tsp. salt
• One half tsp. black pepper
• pinch of cayenne pepper
• One half C. all purpose flour
• One quart chicken stock

How to Make It

1. Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish.
2. Bake at 350 degrees for 40-50 minutes or until set.

For Gravy

3. Melt butter in a saucepan over medium heat.
4. Whisk in flour and cook for two minutes.
5. Gradually whisk in chicken stock.
6. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes.
7. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
8. Serve the casserole with gravy over the top and a big side of mashed potatoes.

Chicken & Dressing Casserole

What You'll Need

cornbread (about 4 C. crumbled)

• four large chicken breast, cooked and cubed
• One small onion, chopped
• One half tsp. black pepper
• One stalk celery, diced
• Two C. chicken broth
• Two T. melted butter
• One quarter tsp. salt
• One 10.5 oz. can cream of mushroom soup
• One half tsp. poultry seasoning (optional)
• Four eggs, boiled and chopped

Gravy

• One half C. unsalted butter
• 1/3 C. heavy cream
• One quarter tsp. salt
• One half tsp. black pepper
• pinch of cayenne pepper
• One half C. all purpose flour
• One quart chicken stock

How to Make It

1. Combine all ingredients in a bowl and pour into a 9 x 13, lightly greased casserole dish.
2. Bake at 350 degrees for 40-50 minutes or until set.

For Gravy

3. Melt butter in a saucepan over medium heat.
4. Whisk in flour and cook for two minutes.
5. Gradually whisk in chicken stock.
6. Reduce heat to low and cook and stir until thick enough to coat the back of a spoon, 4-6 minutes.
7. Stir in heavy cream, and season with salt, pepper, and cayenne pepper.
8. Serve the casserole with gravy over the top and a big side of mashed potatoes.

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Melt-In-Your-Mouth Chicken Breasts

What You'll Need

• Four boneless chicken breast halves
• One half teaspoons seasoning salt
• One half teaspoon ground black pepper
• One teaspoon garlic powder
• One cup mayonnaise
• One half cup freshly grated parmesan cheese

How to Make It

1. Mix mayonnaise, cheese and seasonings.
2. Spread mixture over chicken breast and place in baking dish.
3. Bake at 375°F for 45 minutes.

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BACON WRAPPED SMOKIES WITH BROWN SUGAR AND BUTTER

What You'll Need

• one pound Bacon, Cut Into Thirds
• one pound Lil’ Smokies (small sausages)
• one stick Butter
• two cups Brown Sugar

How to Make It

1. Preheat oven to 375F.
2. Cut the bacon into thirds and wrap each smokie.(small sausage)
3. Place all the wrapped smokies in a single layer in a baking dish.
4. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well.
5. Pour the butter and brown sugar mixture on the smokies and bacon.
6. Then take the other cup of brown sugar and sprinkle evenly over the smokies.
7. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy

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Chicken Tetrazzini Recipe

What You'll Need

• 16 oz thin spaghetti, cooked (or any of your favorite noodles)
• One half cup butter (plus more for buttering pan)
• Two cup sour cream
• One half cup dry white wine (I use Beringer, but you can also use cooking wine)
• One tsp kosher salt
• One half tsp ground black pepper
• Two Tbsp parmesan cheese
• Two cup shredded mozzarella cheese
• Four chicken breasts, cooked, diced
• Two cans cream of chicken soup

How to Make It

1. Combine One half cup butter, cooked chicken, soup, sour cream, salt, pepper and white wine.
2. Add cooked noodles.
3. Pour into a buttered 13x9.
4. Sprinkle both cheeses on top.
5. Bake in a 300 degree oven for 45 minutes, covered with foil.
6. Remove foil and bake for another 15 minutes.
7. May be made in advance and refrigerated (before cooking).
8. However, add time if that is the case to heat thoroughly!
9. Enjoy!

Very Salsa Recipe

What You'll Need

• sixe tomatoes
• thres jalapenos (warning: hot)
• five cloves garlic
• thres limes juice (hell, I even threw in some of the pulp)
• one tbsp cumin
• one tsp sea salt (More can always be added but not taken away!)
• one tsp chili powder
• one medium white onion
• 1/2 a medium red onion
• one cup cilantro (I’m a fiend- so a little less if you aren’t)

How to Make It

1. Preheat oven to 350F.
2. one cup (2-3 ears) of grilled/pan fried corn.
3. If pan frying it, try putting in 3 tbsps of pineapple juice and tow tbsp EVOO.
4. Since you are using pans now, I would probably add the garlic, salt, 1/2 the cilantro, cumin and chili powder now.
5. Sweeten it up with some diced fruit of your choice- pineapple, mango, peach