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In a food processor or blender, process dates, coconut, almonds, and cocoa until the nuts are finely chopped. Add water and pulse until a rough paste forms. With moist hands, shape heaping teaspoons into balls, then roll them in chopped nuts or coconut to coat. They’ll keep refrigerated for up to a week. Makes about 40.
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Loaded Chicken & Potatoes
Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 c olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)
Topping:
2 c fiesta blend cheese
1 c crumbled bacon
1 c diced green onion
1. Preheat oven to 400 degrees. Spray a 9X13″ baking dish with cooking spray.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.
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Andes Mint Cookies
Super easy, only 4 ingredients
1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints
Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes.
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
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Philly Cheesesteak Stuffed Bell Peppers
8 oz. Thinly Sliced Roast Beef
8 Slices Provolone Cheese
2 Large Green Bell Peppers
1 Medium Sweet Onion
6 oz. Baby Bella Mushrooms
2 Tbs. Butter
2 Tbs. Olive Oil
1 Tbs. Garlic – Minced
Salt and Pepper – to taste
DIRECTIONS
Slice peppers in half lengthwise, remove ribs and seeds.
Slice onions and mushrooms. Saute over medium heat with butter, olive oil, minced garlic and a little salt and pepper. Saute until onions and mushroom are nice and caramelized. About 25-30 minutes.
Preheat oven to 400*
Slice roast beef into thin strips and add to the onion/mushroom mixture. Allow to cook 5-10 minutes
Line the inside of each pepper with a slice of provolone cheese.
Fill each pepper with meat mixture until they are nearly overflowing.
Top each pepper with another slice of provolone cheese.
Bake for 15-20 minutes until the cheese on top is golden brown.
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Fudge Brownie Pie -
/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder, sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large free range eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans
2 handfuls of mini marshmallows
For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)
Directions:
1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.
2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.
3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.
4. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.
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LEMON LUSH
1 stick butter - melted
1 cup flour
1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese - softened
1 cup sugar
2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)
Directions:
Making 4 layers in a 9 x 13 glass dish
1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.
2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.
3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.
4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.
Cover and refrigerate for several hours before serving
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Best darn Brownies:
Lunchroom Ladies 50 year old recipe.
1 c butter
1/2 c cocoa
2 c flour
2 c sugar
4 eggs
4 tsp vanilla
1 c chopped nuts
Pour in 9x13 pan, bake 20-25 mins on 350.
Check at 20 mins
**Icing*
1/4 c softened butter
¼ c can milk (regular milk is fine)
1/4 c cocoa
3 c powdered sugar
dash salt
Mix all together & frost as desired.
The Perfect Baked/Grilled Chicken Wings
2 lbs chicken wings, cut into 2 pieces with tips removed
Preheat oven to 450 degrees
Bring a large pot of half water half chicken broth to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven)
Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.
Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.
Remove to a large bowl and toss in your favorite sauce. (see recipes to follow)
Serve while hot
For all Sauces: Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.
Classic Hot Sauce
Makes about a cup
2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste
Sweet N Spicy Sauce
1 cups red hot sauce, such as Tabasco
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt
Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Tabasco
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing
Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt
Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)
Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce
Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated
Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro
Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste
Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint
Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste
Coca Cola sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste
Thai Sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced
Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds
PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)
Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock
Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice
Cajun Crawfish Monica
Ingredients:
1 pound of dry rotini pasta
1/2 cup (a stick) of butter
2 green onions, sliced
5 medium cloves of garlic, finely minced, or to taste
2 cups of half and half
1 teaspoon to 2 tablespoons of Cajun seasoning (like Slap Ya Mama), or to taste
1 pound of fresh, cooked or frozen Louisiana crawfish tails, undrained
Sprinkle of parsley, optional
Kosher salt and freshly cracked black pepper, to taste
Instructions:
Cook pasta according to package directions. Rinse and drain well; set aside.
Melt the butter and sauté the garlic for about 2 minutes; add the sliced green onion and cook another 2 minutes. Stir in the half and half and the Cajun seasoning, starting with 1/2 teaspoon, taste and continue adding and taste, to reach desired level. Cook over medium heat for about 5 minutes, add the crawfish and cook another 5 to 10 minutes or until nicely thickened and heated through. Stir in the pasta and parsley, taste, add salt, pepper and additional Cajun seasoning as needed.
Serve immediately, or can hold over very low heat another 10 minutes, if necessary, stirring occasionally. Serve with hot French bread.
Frozen Crawfish Tip: To freshen the taste of frozen crawfish Cassie, one of our readers at the Facebook page shared this tip. Add between 1 and 3 tablespoons of liquid crab boil and enough ice cold water to cover the seafood. Let it soak in the fridge for about an hour. Keep in mind you will need to use much less Cajun seasoning after soaking the seafood, so taste the sauce, then add and adjust seasonings.
Variation: Can substitute peeled and de-veined shrimp for the crawfish.
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Cajun Crawfish Monica
Ingredients: (can substitute crawfish with shrimp, oysters or crabmeat)
1 lb. crawfish tails, boiled and peeled;
1 stick butter (Do not use margarine.)
1 pint half-and-half
3 - 10 cloves garlic, chopped (to your taste)
1-2 tbs Zatarain's Creole Seasoning
1 lb. cooked fresh pasta
DIRECTIONS:
Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly. Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the seafood and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right. Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with lots of French bread and a nice dry white wine.
Yield: 6 Servings
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Worlds Best Chocolate No Bake Bars
Looks so good, I bet you didn't guess they are GOOD FOR YOU!
Made with coconut oil & honey instead of sugar!
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)
2 cups dry oats (not instant)
1 C shredded coconut
1/2 C chopped walnuts (optional)
1 1/4 cups dark chocolate chips
1 t vanilla extract
Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!
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EASY PEANUT BUTTER FUDGE
2 sticks butter
1 cup creamy peanut butter
1 tsp. vanilla
1 lb. powdered sugar
Melt the butter and peanut butter (you may use microwave). Stir in vanilla. Beat in powdered sugar. Quickly spread into a buttered 8x8-inch square buttered dish. Chill to set. Cut into 64 squares.
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BREAKFAST CUPCAKES
This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate.
1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled*
chives for garnish
Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.
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FRENCH TOAST BAKE
OH YUM French toast is always a big hit at my house, and this makes it soo much easier to make!!!
1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Melt butter in microwave & add brown sugar....stir till mixed.
Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
Beat eggs, milk, & vanilla
Lay single layer of Texas Toast in pan
Spoon 1/2 of egg mixture on bread layer
Add 2nd layer of Texas Toast
Spoon on remaining egg mixture
Cover & chill in fridge overnight
Bake at 350 for 45 minutes (covered for the first 30 minutes)
Sprinkle with powdered sugar - Serve with warm maple syrup
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CROCK POT TACO SOUP
1 lb Ground Beef, cooked and drained
1 can corn
1 can Great Northern Beans(white)
1 can Black Beans
1 can Red Beans
1 can Diced Tomatoes
1 Hidden Valley Ranch packet
1 Taco seasoning packet
2 cups water
Tortilla Chips
Sour Cream
Shredded Cheese
Combine all ingredients in Crockpot Stir well, except Tortilla Chips, Shredded Cheese and Sour Cream.
**Do not drain any of the cans. Stir and cover with lid. Cook on low 6-8 hours. Serve with tortilla chips, cheese and sour cream.
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Baked Chicken Lettuce Wraps Recipe:
(Serves 4-6)
1 pound boneless, skinless chicken breasts, cut into strips
1 medium onion, sliced
1 large bell pepper, seeded and sliced
2 teaspoons olive oil
2 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
12 lettuce leaves
Directions:
Preheat the oven to 400 degrees. Spray a 13×9 baking dish with non stick spray. Mix together chicken, peppers, and onions in the dish. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Wrap in lettuce leaves and enjoy!
(same thing only different)Quote:
Originally Posted by Jolie Rouge
Oven Baked Fajita
1 pound boneless, skinless chicken breasts, cut into strips (we used more)
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel) (Couldn't find 15 oz cans so my daughter used 2 smaller cans, but I'd recommend about 1 1/2 cans, careful with the liquid. You don't want it 'wet.')
1 medium onion, sliced
1/2 red bell pepper, cut into strips (1 1/2 peppers works better)
1/2 green bell pepper, cut into strips
Directions:
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.
Serve with heated tortilla shells and sour cream and guacamole.