Pico de Gallo

Makes about 3 1/2 cups

4 tomatoes, chopped
1/2 cup chopped scallions
3 jalapenos, chopped
1 clove garlic, chopped
1/2 cup fresh cilantro, chopped
1 teaspoon chopped fresh oregano
1/4 cup freshly squeezed lime juice
Coarse salt and freshly ground pepper
Directions

In a medium bowl, mix together tomatoes, scallions, jalapenos, garlic, cilantro, oregano, and lime juice; season with salt and pepper, and serve.

From The Martha Stewart Show, September 2009

Pucker-up Martinis

1 can (12 oz) frozen lemonade concentrate, thawed

2 cups cold water

6 oz vodka

2 cups ice cubes

Garnish: lemon slices

Stir lemonade concentrate, water and vodka in a small pitcher. Add ice, stir.

Strain into martini glasses. Garnish with sliced lemon.

Makes 5 cups

Per 4-oz serving: 126 cal

Red-Eye Rubbed Pork Chops

2 tbsp ground coffee
2 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 tbsp packed brown sugar
1 tbsp poultry seasoning, McCormick
1 1/2 pounds boneless pork loin chops, thick cut
Sandra's Signature Barbecue Sauce (see below)

In a small bowl, combine coffee, All-Purpose Rub, brown sugar, and poultry seasoning; set aside.

Rinse pork chops and pat dry. Rub 1 to 2 times with rub mixture. Place in a zip-to bag and seal. Cure in refrigerator for at least 1 hour.

Preheat broiler. Place chops on foil-lined sheet pan or broiler pan. Place 4 to 6 inches from heat source; cook for 5 minutes per side or until slightly pink in the centers and juices run clear (160 degrees).

Serve hot with Barbecue Sauce on the side.
Servings: 4

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-oz) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-Purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wright's

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in fridge for up to 1 week.
by Sandra Lee

North Carolina Pulled Pork Sandwiches

For Pork:
3 1/2 pounds pork shoulder roast
Garlic salt
Ground black pepper

For Sauce:
1 1/2 cups white vinegar
3/4 cup lemon-lime sode, 7UP
1 tbsp Montreal steak seasoning
2 tsp red pepper flakes

1 package (16-ounce) shredded cabbage, Ready pac
Hamburger buns

Rinse pork with cold water and pat dry. Season with garlic salt and ground black pepper. Place in 5-quart slow cooker. Pour 1 cup of lemon-lime soda over roast (in addition to soda called for in sauce mixture). Cover and cook on low-heat setting for 7 to 8 hours or high-heat setting for 3 to 4 hours (roast should fall apart easily).

Meanwhile, in a medium bowl, combine sauce ingredients; set aside. In a large bowl, toss shredded cabbage with 1/2 cup of sauce; set aside.

When cool enough to handle, shred pork by hand. Place shredded pork in a large bowl and toss with 1/2 to 1 cup sauce. Pile cabbage mixture and seasoned pulled pork on hamburger buns. Serve remaining sauce on the side.

From Sandra Lee

Lemon-Herb Butter-Basted Chicken

1 stick butter (1/2 cup)
1 1/2 tbsp lemon-herb chicken sauce mix, McCormick
2 tbsp lemon juice, ReaLemon
1 3 1/2-pound whole chicken, cut up
Garlic salt, Lawry's
Lemon pepper, Lawry's
Fresh herbs (such as sage, thyme, and tarragon) optional
Lemon slices (optional)


Rinse chicken pieces with cold water and pat dry. Season with garlic salt and lemon pepper.

In a small saucepan, melt butter over medium heat. Stir in sauce mix and lemon juice. Cook 1 minutes. Remove from heat; set aside.

Rinse chicken pieces with cold water and pat dry. Season with garlic and lemon pepper.

Preheat boiler. Place chicken on foil-lined sheet pan or broiler an. Place 6 to 8 inches from heat source. Cook about 15 to 20 minutes per side or until chicken is no longer pink and juices run clear (170 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Serve as directed.

Grill method:
Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Place chicken on hot, oiled grill. Cook for 18 to 22 minutes per side or until chicken is no longer pink and juices run clear (180 degrees), basting with butter mixture every few minutes until last 2 minutes of cooking. Discard remaining butter mixture. Remove from grill.

Garnish with herb and lemon slices (optional). Serve hot.

Butterflied Jerk Chicken

For Chicken:
1 whole roasting chicken
1/4 cup Jamaican jerk seasoning, McCormick
1/2 tsp ground cloves, McCormick
1 ts ground cinnamon, McCormick

For Glaze:
1 cup dark rum, Myers's
1/4 cup frozen pineapple juice concentrate, Old Orchard
1 tsp Jamaican jerk seasoning, McCormick
1 tsp ground cinnamon, McCormick
2 tbsp packed brown sugar

To butterfly chicken,remove neck and giblets; cut away excess fat. Using a pair of kitchen shears, cut along both sides of backbone to remove. Turn chicken over, skin side up, and press down between the breasts to break the keel bone (this will allow the chicken to lie flat on grill). Rinse chicken with cold water and pat dry; set aside.

In a small bowl, combine jerk seasoning, cloves, and cinnamon. Sprinkle liberally over all sides of chicken; set aside.

Preheat oven to 425 degrees.

For glaze, in a small saucepan, combine all glaze ingredients and cook over medium-high heat. Bring to boil; cook for 3 minutes. Remove from heat; divide in half and set aside.

Place chicken, skin side up, in a foil-lined baking pan. Roast for 30 minutes. Turn and brush with glaze. Roast for 10 minutes more. Turn once more; generously brush with glaze and roast an additional 10 to 15 minutes or until internal temperature of thigh meat reaches 180 degrees. Discard remaining glaze used as a brush-on.

Carve and serve hot.

Servings: 4
Prep time: 25 minutes

Smoked Bacon Wrapped Meat Loaf

1 1/2 lb ground beef
1 tbsp Sandra's Sassy All-Purpose Rub (see below)
1 packet(1.1-ounce) beefy onion soup mix, Lipton
1/4 cup Sandra's Signature Barbecue Sauce (see below)
1 ts crushed garlic, Christopher Ranch
1/4 cup real bacon bits, Hormel
2 tbsp Worcestershire sauce, Lea & Perrins
1 egg, lightly beaten
1/2 cup bread crumbs, Progresso
1/4 tsp liquid smoke
6 thick-cut bacon slices, Oscar Mayer
Fresh oregano sprigs (optional

Preheat oven to 400 degrees.

In a large bowl, combine ground beef and remaining ingredients, except bacon slices and oregano sprigs. Poke several holes into bottom of foil pan. Lay 4 bacon slices down crosswise in loaf pan, allowing slices to hang over side of pan. Shape meat mixture to fit loaf pan and fold bacon slices to meet over top of meat loaf. Top with remaining 2 bacon slices.

Place foil pan on a rack in a 13x9-inch baking pan and bake about 45 minutes or until internal temperature reaches 165 degrees. Serve as directed.

Sandra's Sassy All-Purpose Rub
2 packets (1.25 oz. each) original chili seasoning, McCormick
3 tbsp granulated garlic, Spice Hunter
1 tbsp kosher salt
1 tbsp salt-free, all-purpose seasoning, McCormick
2 tbsp sugar

In a medium bowl, combine all ingredients. Store in airtight container in cool, dry place or freezer.

Sandra's Signature Barbecue Sauce
1 bottle (12-ounce) chili sauce, Heinz
1/4 cup cider vinegar, Heinz
1/3 cup molasses, Grandma's
2 tbsp Sandra's Sassy All-purpose Rub
2 tbsp ground black pepper
1/4 tsp hickory liquid smoke, Wrights.

In a saucepan over medium heat, stir to combine all ingredients. Simmer for 10 minutes. Remove from heat; cool. Stir, covered, in refrigerator for up to 1 week.

From Sandra Lee

Lasagna

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5-oz cans of whole tomatoes
2 6-oz cans of tomato paste
2 tablespoons of dried parsley flakes
2 tablespoons dried basil
10-oz package of lasagna noodles
3 cups lowfat cottage cheese
2 eggs, beaten
1/2 cup Kraft Parmesan Cheese
2 tablespoons dried parsley flakes
salt

In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic.Cook until brown. Drain off most of the fat but leave some. Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste, 2 tablespoons of dried parsley flakes, 2 tablespoons dried basil, And 1 teaspoon salt. Mix together thoroughly and simmer, uncovered, about 45 minutes stirring occasionally.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they’ll still have quite a bite to them. When they’re finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they’ll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. To the cottage cheese, add 1/2 cup Kraft Parmesan Cheese, 2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Assembly:
Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles, lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture.

With the spoon, make a line through the middle of the meat mixture so you’ll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices until it’s evenly distributed.

Now it’s time to repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture. Then top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Now grab that trusty-rusty container of good ol’ Kraft Parmesan Cheese and start sprinklin’! Top with a pretty generous layer.

Now pop it in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Alternately, you could cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)

Apple Dumplings

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes.

Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

From Pioneer Woman

Crescent Rolls

Split this recipe in half for Pioneer Woman's apple dumpling’s or make the whole recipe and freeze half.

2 pk Active Dry Yeast
3/4 c Warm Water, luke warm
1/2 c Sugar
1 ts Salt
2 lg Eggs
1/2 c Shortening (Part Butter)
4 c Unbleached Flour
Butter Or Regular Margarine,
Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir
in the sugar, salt, eggs, shortening and half of the flour into the
yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough
from the sides of the bowl and cover with a cloth dampened in warm water.
(The cloth should feel wet, but not be so wet that water drips onto
the dough.) Let rise in a warm place (85 degrees F.), until doubled,
about 1 1/2 hours. Divide the dough in half, rolling each half into
a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut
each circle into 16 wedges.

(this would be where you should use the dough for Ree’s recipe)
Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet.

Curve to form crescents. Cover and let rise until double, 1 hour. Preheat
the oven to 400 degrees F and bake for 12 to 15 minutes, or until
they are a rich golden brown. Brush with soft butter. Makes 32
crescent rolls.

Winter Woods Chili

Makes: 6 servings
Prep: 30 minutes
Cook: 2 hours


4 slices bacon
3 lb. beef stew meat
1 large onion, sliced 1/2-inch thick
4 cloves garlic, minced
2 28-oz. cans whole tomatoes
1 15.5-oz can navy beans, rinsed and drained
1 15.5-oz. can red beans, rinsed and drained
2 to 3 Tbsp. chili powder
2 Tbsp. red wine vinegar
Shredded cheddar cheese
Snipped fresh oregano
Cooked bacon, crumbled

Directions
1. In 4- to 6-quart Dutch oven cook bacon and beef, half at a time, over medium heat until beef is browned. Drain fat. Return meat to pan. Reduce heat; add onions and half of garlic. Cook and stir until onion is tender.

2. Add undrained tomatoes, beans, and 1 tablespoon of the chili powder. Bring to
boiling; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Stir in
remaining garlic, chili powder, and vinegar. Cook, covered, 1 hour. Add water to desired consistency. Season to taste. Top servings with cheese, oregano, and crumbled bacon. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servingsCalories 546, Total Fat (g) 23, Saturated Fat (g) 9, Monounsaturated Fat (g) 9, Polyunsaturated Fat (g) 2, Cholesterol (mg) 107, Sodium (mg) 1222, Carbohydrate (g) 31, Total Sugar (g) 7, Fiber (g) 8, Protein (g) 54, Vitamin A (DV%) 0, Vitamin C (DV%) 37, Calcium (DV%) 25, Iron (DV%) 41, Percent Daily Values are based on a 2,000 calorie diet

Wasatch Mountain Chili

Start to Finish: 15 minutes

1 medium onion, chopped
1 Tbsp. cooking oil
1 15- to 16-oz. can hominy, rinsed and drained
1 15- to 16-oz. can great Northern beans, rinsed and drained
1 14-oz. can reduced-sodium chicken broth
1 9-oz. pkg. frozen cooked chicken breast strips
1/4 cup lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. ground cumin
1/4 tsp. ground black pepper
1/2 cup shredded colby and Monterey Jack cheese, Monterey Jack, or cheddar cheese (2 oz.)

Bottled green salsa
White corn tortilla chips
Fresh cilantro leaves

Directions
In a large saucepan cook onion in hot oil over medium heat for 3 minutes. Stir in hominy, beans, chicken broth, frozen chicken, lime juice, cilantro, cumin, and pepper. Cover and bring to boiling over high heat, stirring occasionally. Serve topped with cheese, salsa, tortilla chips, and fresh cilantro.

Nutrition Facts
Calories 434, Total Fat (g) 14, Saturated Fat (g) 5, Monounsaturated Fat (g) 4, Polyunsaturated Fat (g) 2, Cholesterol (mg) 58, Sodium (mg) 1001, Carbohydrate (g) 48, Total Sugar (g) 2, Fiber (g) 9, Protein (g) 31, Vitamin A (DV%) 0, Vitamin C (DV%) 17, Calcium (DV%) 20, Iron (DV%) 17, Percent Daily Values are based on a 2,000 calorie diet

Pizza Hut Thin Crust Pizza Dough

The crust for this Pizza Hut classic has to be made ahead of time, and is easily enough for at least two 16-inch pizzas, or more depending on how thin you roll the dough.

Ingredients
2 cup water
1/2 teaspoon yeast (proofed in water)
4 cup flour
3 tablespoon olive or vegetable oil
1 1/2 cup cake flour
2 teaspoon salt

1.Combine all ingredients in a mixer and knead for 10 minutes. Place in large bowl and cover with plastic wrap. Allow to ferment as long as possible (12-24 hours). Punch down dough now and then when you get the chance.

2.Preheat oven to 550 degrees F.

3.Roll the dough as thin as desired. (roll, flour and flip, until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. (make sure you oil your pan)

4.For regular pizza, add your toppings and bake for 10 minutes. However, since this particular recipe was meant for light toppings, you'll need to oil the crust, then prick it with a fork and pre-bake for 3 minutes. Now remove from oven, add your favorite toppings and return to oven for 10-15 minutes or till cheese is bubbly and outer edge of crust is a light golden brown.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Pizza Hut Original Pan Pizza Crust

Pizza Hut Original Pan Pizza Crust

Ingredients
1 1/3 cup warm water (105 degrees F)
1/4 cup non-fat dry milk
1/2 teaspoon salt
4 cup flour
1 tablespoon granulated sugar
1 package dry yeast
2 tablespoon vegetable oil (for dough)
9 ounce vegetable oil (3 ounces per pan)
Butter flavored Pam

1.Put yeast, sugar, salt, and dry milk in a large (2 quart.) bowl. Add water and stir to mix well. Allow to sit for two minutes. Add oil and stir again. Add flour and stir until dough forms and flour is absorbed. Turn out on to a flat surface and knead for about 10 minutes.

2.Divide dough into three balls. In three 9-inch cake pans, put 3 ounces of oil in each making sure it is spread evenly. Using a rolling pin, roll out each dough ball to about a 9-inch circle. Place in cake pans.

3.Spray the outer edge of dough with Pam. Cover with a plate. Place in warm area and allow to rise for 1 to 1 1/2 hours.

For Each Nine Inch Pizza: 1. Preheat oven to 475F 2. Spoon 1/3 cup sauce on dough and spread to within 1" of edge. 3. Distribute 1 1/2 Oz. shredded mozzarella cheese on sauce. 4. Place toppings of your choice in this order: Pepperoni or Ham Vegetables Meats (cooked ground sausage or beef) 5. Top with 3 Oz. mozzarella cheese 6. Cook until cheese is bubbling and outer crust is brown.

Panda Express Orange Chicken

Panda Express-Style Orange Chicken

Panda Express has lots of great dishes, but none are as legendary as the orange chicken. Panda Express copycat recipes let you make your own version of their delicious favorites.

Serves: 6

Ingredients
2 pound chicken pieces, boneless and skinned
1 egg
1 1/2 teaspoon salt
White pepper
Oil for frying
1/2 cup plus 1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1 dash red hot chilies
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1 teaspoon sesame oil
2 teaspoon orange zest, minced
1/4 cup orange juice
1/2 teaspoon granulated sugar
2 tablespoon chicken stock
1 tablespoon light soy sauce

Instructions
1.To make orange sauce, combine zest, orange juice, granulated sugar, chicken stock and soy sauce in a small bowl and set aside.

2.Cut chicken pieces in 2-inch squares and place in large bowl. Stir in egg, salt, pepper, and 1 tablespoon oil and mix well.

3.Stir 1/2 cup cornstarch and flour together. Add chicken pieces, stirring to coat.

4.Heat oil for deep-frying in wok or deep-fryer to 375 degrees F. Add chicken pieces, a small batch at time, and fry 3 to 4 minutes or until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Set aside.

5.Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed chiles and green onions. Add rice wine and stir 3 seconds. Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed.

6.Stir water into remaining 1 tablespoon cornstarch until smooth. Add to chicken and heat until sauce is thick. Stir in 1 teaspoon sesame oil.

7.Serve at once.

KFC's Coleslaw

KFC's Coleslaw

This tangy coleslaw requires no preparation time and can be stored for days. KFC copycat recipes are always delicious. Give this copycat recipe a try today.

Ingredients
8 1/2 cup cabbage
1/3 cup carrot
1 teaspoon onion, chopped finely
3/4 cup buttermilk
1/2 cup mayonaise
1/4 cup milk
2 tablespoon lemon juice
1/2 teaspoon salt
2 1/2 teaspoon pepper
1/3 cup granulated sugar
Instructions
1. Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

2. In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator

Hard Rock Cafe Twisted Mac 'N Cheese

Hard Rock Cafe Twisted Mac 'N Cheese

Serves: 4

Ingredients
2 cup cavatappi pasta
1/3 cup whole milk
4 ounce velveeta
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
1/8 teaspoon cayenne pepper, ground
1/8 teaspoon ground black pepper
1/4 cup red bell pepper, diced and roasted
2 teaspoon seasoned breadcrumbs
2 teaspoon Parmesan cheese, grated
1/4 teaspoon parsley, minced

Instructions

1.Use a large saucepan to cook pasta following the directions on the package, then drain.

2.Combine milk, velveeta, cheddar cheese, jack cheese, cayenne pepper, and black pepper in the same saucepan, and heat over low heat for about 10 minutes until cheese is melted and sauce is smooth. Add pasta and roasted pepper to the pan, and then toss to coat pasta.

3.Combine the breadcrumbs, parmesan and parsley in small bowl.

4.Pour pasta into a serving bowl and then sprinkle parmesan breadcrumbs over the top.

Chili's Boneless Buffalo Wings

Chili's Boneless Buffalo Wings

Chili's famous buffalo wings can be re-created at home with the aid of a deep fryer. Be sure to serve with blue cheese dressing, just like at the restaurant!

Preparation Time: 20 min

Ingredients
1 cup all-purpose flour
2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 egg
1 cup milk
2 chicken breast fillets
6 cup vegetable oil
1/4 cup Frank's Louisiana Hot Sauce or Crystal
1 tablespoon butter or margarine
Instructions
1. Combine flour, salt, peppers and paprika in a medium bowl.

2. In another small bowl, whisk together egg and milk. Slice each chicken breast into 6 pieces.

3. Preheat 4-6 cups of vegetable oil in a deep fryer to 375 degrees F.

4. One or two at a time, dip each piece of chicken into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double-coated. When all chicken pieces have been breaded, arrange them on a plate and chill for 15 minutes.

5. When the chicken is done resting, drop each piece into the hot oil and fry for 5-6 minutes or until each piece is browned.

6. As chicken fries, combine the hot sauce and butter in a small bowl. Microwave sauce for 20-30 seconds or just until the butter is melted, then stir to combine. You can also use a small saucepan for this step. Just combine the hot sauce and butter in the saucepan over low heat and stir until butter is melted and ingredients are blended.

7. When chicken pieces are done frying, remove them to a plate lined with a couple paper towels. Place the chicken pieces into a covered container such as a large jar with a lid. Pour the sauce over the chicken in the container, cover, and then shake gently until each piece of chicken is coated with sauce. Pour the chicken onto a plate and serve the dish with blue cheese dressing and sliced celery on the side.



Serves 2-4 as an appetizer.

Pumpkin Bread

simple recipe for Pumpkin Bread:

3C flour,
2 tsp baking soda,
1 1/2 tsp salt,
3 1/2 C sugar,
1 tsp nutmeg,
1 tsp cinnamon.

Mix together and add 1 C canola oil, 2/3 C water, 2 C pumpkin. Blend well and add 1 C raisins and 1 C chopped nuts.

Bake 350 deg. in well greased loaf pans for 1 hour. Test with toothpick to be sure it is done. I usually make it in 3 aluminum pans- approx 4/6"

From Bill's Aunt Patty

Southern Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved
1 medium onion, cut into small dice
1/2 medium green pepper, cut into small dice
3 large cans (28 ounces each) pork and beans
3/4 cup barbecue sauce
1/2 cup brown sugar
1/4 cup distilled or cider vinegar
2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees.

Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels.

Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients).

Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours.

Let stand to thicken slightly and serve.

Bacon & Cheddar Biscuits

Bacon Onion Cheddar Biscuits

10 slices thick cut bacon, fried and crumbled
1 cup finely diced onion
2 cups all-purpose flour
1 heaping teaspoon baking powder
3/4 teaspoon salt
1/4 cup vegetable shortening (Crisco, etc.)
10 tablespoons milk (whole milk is best)
4 tablespoons vegetable oil
1 egg
1 heaping cup grated sharp cheddar cheese

Sift together flour, baking powder, and salt. Using a pastry cutter, cut in shortening until all combined. Combine milk, oil, and egg in a separate bowl. Whisk together.

Combine flour mixture, milk mixture, bacon, onions, and cheddar cheese in a large bowl. Stir gently until all combined.

Spoon batter into greased muffin tins.

Bake for 20 to 22 minutes on 375 until golden.

Remove from pan and serve warm.

Cheesy Stuffed Shells

Ingredients

Sauce:
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 cup grated carrot
1/2 cup grated zucchini
1 small onion, finely chopped
1/2 cup chopped celery
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes
Freshly ground pepper

For the Shells
1 12-ounce box jumbo pasta shells
8 ounces silken tofu, mashed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 1/2 cups cottage cheese
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 large egg, lightly beaten
1 clove garlic, minced
Kosher salt and freshly ground pepper
Cooking spray

Directions
Preheat the oven to 350. Bring a large pot of salted water to a boil. Make the sauce: Heat the olive oil in a medium saucepan over medium heat. Add the carrot, zucchini, onion and celery and saute until soft but not brown, 5 minutes. Add the garlic and cook for 5 minutes, stirring occasionally. Add the basil, oregano, tomato paste, crushed tomatoes and 2 cups water. Bring to a boil, then reduce the heat and simmer for 15 minutes. Season with salt and pepper.

Meanwhile, prepare the shells: Add the pasta to the boiling water and cook for 8 minutes; drain. Mix the tofu, spinach, cottage cheese, parmesan, 1/2 cup mozzarella, the egg and garlic in a medium bowl and season with salt and pepper.

Mist a 9-by-13-inch baking dish with cooking spray. Spread about 1 cup of the sauce in the dish. Stuff the cheese mixture into the shells and place in the baking dish, open-side up. Pour the remaining sauce over the shells. Cover tightly with foil and bake for 30 minutes. Uncover, sprinkle with the remaining 1 cup mozzarella and bake for 15 minutes. Let cool slightly before serving.

Cheesesteak Subs

1 1/2 pounds beef top round steak

8 oz. mushrooms, quartered

2 green peppers, cut into 1/2 inch slices

1 large onion, cut into 1/2 inch slices

1/4 cup extra virgin olive oil, Bertolli

3 tblsp Worcestershire sauce, Lea & Perrins

2 tblsp onion soup mix, Lipton

2 tsp garlic powder, McCormick

1 cup mayonnaise, Best Foods or Hellmann's

1 tsp bottled minced garlic, Christopher Ranch

6 sandwich rolls, cut in half

6 slices provolone cheese, Kraft

Slice steak into very thin slices. Place sliced steak into a zip-top bag; set aside. In another zip-top bag, combine quartered mushrooms, sliced peppers, and sliced onions. Set aside.

In a bowl, whisk together olive oil, Worchestershire sauce, onion soup mix, and garlic powder. Pour half of the marinade into each of the zip-top bags. Marinate in fridge for 1-3 hours.

In a bowl, combine mayonnaise and minced garlic. Set aside in fridge until needed. Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.

Remove vegetables and steak from marinades; discard marinades. Place veggies on hot, oiled grill. Cook for 10-15 minutes or until just tender. Remove from grill and set aside. Grill steak 3-4 minutes or until cooked through, turning once. Remove and set aside.

Spread sandwich rolls with garlic-mayonnaise mixture. Fill rolls with steak, provolone cheese, and veggies. Place sandwiches on grill and cover. Cook 2-4 minutes or until cheese has melted. Serve warm.

Oven method:

Preheat oven to 400 degrees. Heat a grill pan over high heat; brush lightly with oil. When hot, cook steak 2-3 minutes or cooked through. Transfer steak to a plate; cover with foil. Place veggies in hot pan and cook for 5-7 minutes or until tender. Prepare and fill rolls. Place sandwiches on foil-lined sheet pan and place in oven. Bake about 3 minutes or until cheese is melted.