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

Crockpot Christmas Crack

What You'll Need

• 10 oz bag(s) peanut butter chips
• 12 oz bag(s) milk chocolate chips
• 12 oz bag(s) semi-sweet chocolate chips
• 16 oz jar(s) unsalted peanuts
• 16 oz. jar(s) salted peanuts
• One lb pkg white almond bark or vanilla candy coating

How to Make It

1. One Layer all ingredients in a large crockpot (starting with peanuts).
2. Turn the pot on low, cover with lid, and leave sitting for Two hours.
3. Then, remove lid and stir to combine.
4. Replace lid and leave sitting for another 30 minutes.
5. Stir again and then spoon mixture on to wax paper or non-stick aluminum foil.
6. Allow to harden for at least One hour.
7. Enjoy!

CARAMEL APPLE CHEESECAKE BARS

What You'll Need

Crust:

• Two cups all-purpose flour
• Ona half cup firmly packed brown sugar
• One cup (Two sticks) butter, softened

Cheesecake Filling:

• Three (right-ounce) packages cream cheese, softened
• 3/4 cup sugar, plus 2 tablespoons, divided
• Three large eggs
• One half teaspoons vanilla extract

Apples:

• Three Granny Smith apples, peeled, cored and finely chopped
• One half teaspoon ground cinnamon
• One quarter teaspoon ground nutmeg

Streusel Topping:

• One cup firmly packed brown sugar
• One cup all-purpose flour
• One half cup quick cooking oats
• One half cup (One stick) butter, softened

Drizzle:

• One half cup caramel topping for drizzling after baked

How to Make It

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine flour and brown sugar.
3. Cut in butter with a pastry blender (or Two forks) until mixture is crumbly.
4. Press evenly into a 9×13 baking pan lined with heavy-duty aluminum foil.
5. Bake 15 minutes or until lightly browned.
6. In a large bowl, beat cream cheese with Three quarter cup sugar in an electric mixer at medium speed until smooth.
7. Then add eggs, One at a time, and vanilla.
8. Stir to combine.
9. Pour over warm crust.
10. In a small bowl, stir together chopped apples, remaining Two tablespoons sugar, cinnamon, and nutmeg.
11. Spoon evenly over cream cheese mixture.
12. For the streusel topping: In a small bowl, combine all ingredients.
13. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
14. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set.
15. Drizzle with caramel topping and let cool.
16. Serve cold and enjoy!

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Grape Salad Recipe

What You'll Need

• 16 oz sour cream
• Approx. 4 lbs green seedless grapes
• Approx. 4 lbs red seedless grapes
• Maybe 4 cups pecans
• one quart strawberries
• 16 oz cream cheese
• one cup sugar
• Couple squirts of pure vanilla

How to Make It

1. Blend cream cheese and sugar together, then, add sour cream and vanilla.
2. Fold in all other ingredients making sure to coat evenly.
3. Save a little fruit and pecans for garnishing.
4. This recipe will feed 15/20 people.
5. When I do this for me, I use the low fat sour cream and cream cheese.
6. I also use Splenda.
7. You can use any other fruits you want.
8. (If you use apples, be sure to do a lemon juice/water bath on them first.)
9. You can also sprinkle with brown sugar.

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CROCKPOT PINEAPPLE MOONSHINE

What You'll Need

• One 56 oz Can Pineapple Juice
• Two Cups Sugar
• 3/4th liter Everclear Grain Alcohol or Vodka

How to Make It

1. Add pineapple juice and sugar to crock-pot.
2. Cook on LOW for two hours with lid slightly ajar.
3. Allow mixture to cool completely before adding in Alcohol.
4. Add in alcohol and mix well.
5. Pour mixture into four Quart Canning Jars.
6. Add lids and rings to jars.
7. Store in a cool dry place.

Pina Colada Fluff

What You'll Need

• 3.4 oz vanilla instant pudding mix
• 20 oz can crushed pineapple (do not drain!)
• Eight oz container Cool Whip (I used lite) - thawed
• One tsp rum extract
• Two cups miniature marshmallows
• One cup shredded sweetened coconut
• One halfe cup chopped nuts (your favorite)

How to Make It

1. Combine pudding mix and the entire can of crushed pineapple in a large bowl.
2. Stir until completely combined.
3. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts,
4. Chill until ready to served

Million Dollar Dip

What You'll Need

• five green onions, chopped
• One half cups mayonnaise
• One jar Hormel Real Bacon Bits
• One pkg. slivered almonds
• Eight oz. cheddar cheese, shredded

How to Make It

1. Mix the onions, cheese, mayo, bacon bits, and slivered almonds together.
2. Chill for two hours.
3. Serve with favorite cracker.

MEXICAN TRASH CASSEROLE

What You'll Need

• One bag Nacho Doritos, crushed.
• Two Cups shredded cheese--or more (I always use more!!)
• One Can Cream of chicken soup
• One Can ro'tel tomatoes
• One half Cups sour cream
• One half Cup milk
• One half package taco seasoning (or more if you'd like)
• Two Cups shredded chicken

How to Make It

1. Preheat your oven to 350.
2. Spray a 2 quart casserole dish with nonstick spray.
3. Mix together all ingredients BUT Doritos.
4. Layer half the Doritos (about 2 cups) on the bottom, then spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture.
5. Add more cheese on top.
6. Cover with foil and bake for 35 minutes.
7. I usually double the recipe and cook it in a 9x13 pan for 45 minutes, just so we can have leftovers the next day.

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Loaded Potato Casserole Recipe

What You'll Need

• Eight slices bacon, cooked and crumbled
• One cup shredded cheddar cheese
• One cup shredded monterey cheese
• Six russet potatoes, sliced into One quarter slices
• Two cups milk
• Two large eggs
• fresh or dried parsley, to garnish (optional)
• salt and pepper

How to Make It

1. Preheat oven to 375 degrees.
2. Butter two 9x9 casserole dishes.
3. Set aside.
4. Layer half of the potato slices in the dish, overlapping slightly.
5. Season with salt and pepper.
6. Sprinkle the cheeses on top of the potatoes and add the crumbled bacon pieces.
7. Add the other half of the potato slices on top of the cheese.
8. In a small bowl, mix together the milk and eggs.
9. Pour the mixture over top of the potatoes.
10. Sprinkle the parsley on top (optional).
11. Cover with foil and bake for 90 minutes, or until the custard is cooked and set.
12. Allow the dish to rest for 15-20 minutes before serving.

Mississippi Comeback Sauce

What You'll Need

• juice of one lemon
• One cup Duke’s mayonnaise
• One half teaspoon garlic powder
• One heaping teaspoon Dijon mustard
• One quarter cup chili sauce
• One quarter cup Heinz ketchup
• One quarter cup light olive oil
• One quarter teaspoon Tabasco sauce
• One teaspoon ground black pepper
• One teaspoon onion powder
• Two teaspoons Worcestershire sauce

How to Make It

1. Mix all ingredients well and store in refrigerator overnight.
2. It needs to sit to let the flavors become “acquainted”.
3. They shouldn’t rush into marriage.

Extra Crispy Spicy Fried Chicken Recipe

What You'll Need

• Three eggs
• 1/3 cup water
• Two teaspoon paprika
• Three teaspoons cayenne pepper
• One quart buttermilk (optional)
• Salt, Pepper, and Garlic Powder (to taste)
• One (1 to 2 1/2-pound) chicken, cut into pieces
• Peanut Oil, for frying
• One cup hot red pepper sauce (I like Louisiana Hot Sauce)
• Four cups flour
• Two teaspoon pepper

How to Make It

1. Place cut-up chicken in a large bowl, and cover with buttermilk.
2. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
3. In a large bowl, add eggs, water, and red pepper sauce.
4. Whisk until combined.
5. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
6. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
7. Place all chicken pieces in freezer bag with flour mixture.
8. Shake until all pieces are evenly coated.
9. Remove chicken pieces one at a time, shaking excess flour.
10. Dip each piece in the egg mixture, and return to bag of flour.
11. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
12. Heat oil in deep fryer or deep pan to 350 degrees.
13. Working in batches, drop each piece of chicken into the hot oil.
14. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken.
15. Keep in mind that dark meat chicken takes longer to cook than white meat.
16. Watch your wing segments, as well; these will finish cooking first.

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S'more Bars

What You'll Need

• Two 1/2 cups all-purpose flour
• One half cups graham cracker crumbs
• One half tsp baking soda
• One half tsp salt
• One cup salted butter, room temp
• One cup packed light-brown sugar
• One half cup granulated sugar
• Two eggs
• Two tsp vanilla
• Four (4.4 oz) milk chocolate XL Hershey Bars
• Two (7 oz) jar marshmallow creme

How to Make It

1. Beat butter and sugars in a mixer until fluffy.
2. Add eggs and vanilla until blended.
3. Add flour, graham cracker crumbs, baking soda and salt to form dough.
4. Preheat oven to 350 and line a 9x13 pan with nonstick foil.
5. Press half dough into bottom.
6. Lay chocolate bars on top.
7. Spread on marshmallow creme.
8. Use rest of dough to cover the marshmallow. Press pieces flat in your hand to completely cover the top like a thin blanket. You want to cover all of the marshmallow. Work slow and take your time on this!
9. Bake approx 25-30 minutes.
10. Cool to room temp before cutting.
11. For neat cuts, chill in fridge first.

Sugar Cookie Cherry Cheesecake

What You'll Need

• One lb of Pillsbury Sugar Cookie Dough, I used the mini cookie dough pieces

The Filling:

• Four -8oz. blocks of Cream Cheese..softened
• Four Eggs
• One tablespoon Vanilla Extract
• One cup Granulated Sugar
• One can cherry pie filling for the topping

How to Make It

1. Press the cookie dough into the bottom of an eight inch springform pan and bake at 350 about 15 minutes until almost done.
2. Let cool.
3. Meanwhile, beat cream cheese and sugar.
4. Add vanilla and one egg at a time, beating well.
5. Pour into crust.
6. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.
7. Chill overnight in fridge and top with canned cherry pie filling.