Source: http://www.asweetpeachef.com/sides/potato-salad/

Ingredients:

• 3 lbs. red potatoes, unpeeled and cut into 1-inch cubes
• 1/3 cup sour cream
• 2/3 cup mayonnaise
• 2 tbsp. yellow mustard
• 1/4 cup chopped parsley, basil and thyme
• 1 green onion, chopped
• 2 tsp. dill pickle juice
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• Optional add-ins
• 2 ribs celery, diced
• 1/2 small onion, chopped
• 1/3 cup pickles, chopped
• 2 hard-boiled eggs, sliced
• 1/2 cup black olives
• 3 strips crumbled bacon

Directions:

1. Steam (or boil) cubed potatoes in a large pot for approximately 8 to 10 minutes. If a fork slides into the potato cubes easily and without breaking apart the potato, they are done. Immediately remove from heat and let cool for 10 minutes.

2. Combine the rest of the ingredients and add to cooled potatoes in a large mixing bowl. Gently toss the potatoes with mixture, adding salt and pepper to taste.

3. Cover and chill before serving.

Source: connie

Ingredients:

• 1 (15 1/4-ounce) can whole kernel corn, drained
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8-ounce) package Jiffy corn muffin mix
• 1 cup sour cream
• 1/2 stick butter, melted

Directions:

Preheat oven to 350 – melt butter in pan. Drain most of the water out of the whole kernel corn – mix both corns, jiffy mix and sour cream together, pour into melted butter in pan. Bake uncovered for 40 minutes – let sit for 10 to 15 minutes after you take it out of oven to thicken. That’s it.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-hushpuppies-recipe/index.html

Ingredients:

• 1/3 cup minced onion
• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal
• 1 teaspoon baking powder
• 1 1/2 teaspoons kosher salt, plus more for
• sprinkling
• 1 1/2 teaspoons sugar
• 2 teaspoons onion powder
• 1 large egg
• 1 cup whole milk
• Vegetable oil, for frying

Directions:

1. Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes.

2. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving.

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-chimichangas-recipe/index.html

Ingredients:

• 2 tablespoons unsalted butter
• 4 tablespoons vegetable oil
• 1 white onion, chopped
• 3 cloves garlic, chopped
• 1 jalapeno pepper, diced (remove seeds for less heat)
• 1 1/2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Kosher salt
• 1 small tomato, chopped, plus more for topping
• 2 tablespoons chopped fresh cilantro
• 2 1/2 cups shredded rotisserie chicken
• 1/4 cup sour cream
• 1 15-ounce can refried beans
• 4 10-inch flour tortillas
• 1 cup shredded monterey jack cheese, plus more for topping
• Mexi-sauce, for topping (see below)
• Shredded lettuce, for topping
• Mexican rice, for serving

Directions:

1. Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.

2. Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.

3. Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.

4. Make Chi-Chi’s Mexi-sauce:

5. Saute 1/2 cup chopped onion and 2 chopped garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in two 4-ounce cans chopped green chiles (drained and rinsed); cook 2 minutes. Add 1 cup chicken broth and simmer until thickened, then puree. Stir in 1/4 cup chopped cilantro.

Source: http://penniesonaplatter.com/2010/10/08/oven-baked-tater-tots/

Ingredients:

• 8 Russet Potatoes, peeled and diced
• 1/4 cup milk
• 1 cup flour
• 3 eggs, beaten
• 2 cups crushed potato chips

Directions:

1. Preheat oven to 400˚F.

2. Boil potatoes in a large pot until barely fork tender, about 20 minutes. Drain and return to pot.

3. Gradually add the milk and mash the potatoes with a potato masher until mashed, but still lumpy. You might not need to use up all the milk. It is important to keep the potatoes lumpy and a little dry so it is not so messy to roll into balls.

4. Separate the eggs, flour and potato chips in three bowls; set aside.

5. Form the potato mixture into 1-inch balls and place on wax or parchment paper. Roll each ball first into the bowl of flour, then the egg and finishing with the chips. Once coated, form the balls into the tots formation. Place on baking sheet.

6. Bake for 12 to 15 minutes, until crispy and golden brown.

Source: http://penniesonaplatter.com/2011/01/31/guacamole/

Ingredients:

• 3 avocados, peeled and pitted
• juice of 1 lime
• 1 teaspoon salt
• 2 Roma tomatoes, diced
• 1/4 onion, diced
• 1 teaspoon minced garlic
• 3 tablespoons chopped cilantro
• ground cayenne pepper, to taste (about a pinch)

Directions:

In a medium bowl, mash the avocados, lime juice and salt together with a potato masher or a fork. Stir in the tomatoes, onion, garlic and cilantro. Season with red pepper to taste. Cover and refrigerate for 1 hour to allow the flavors to blend, or serve immediately.

Source: http://penniesonaplatter.com/2011/08/05/chipotle-shredded-pork-enchiladas/

Ingredients:

• For the Pork:
• 1 (2 lb) pork tenderloin
• 1 (8 oz) beer or Dr. Pepper
• 1 bay leaf
• For the Sauce:
• 2 roma tomatoes
• 4 tomatillos, husked and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (7 oz) can chipotle peppers in adobo sauce (use half to reduce spiciness)
• 1 (15 oz) can tomato sauce
• 1/2 large white onion, roughly chopped
• 2 garlic cloves
• 1 Tablespoon flour
• 1/2 cup water
• 1 Tablespoon olive oil
• Salt, to taste
• For the Enchiladas:
• 1/2 cup canola oil
• 12 to 18 corn tortillas, preferably white
• 1/2 large white onion, finely diced
• 1 1/2 cups shredded Mexican cheese, or
• shredded Enchilado or Muenster
• 1/2 cup crema Mexicana or sour cream, for topping

Directions:

1. To make the shredded pork:

2. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the beer or Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.

3. To make the sauce:

4. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.

5. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour and water. Process until smooth.

6. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.

7. To assemble the enchiladas:

8. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip one fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork, shredded cheese, and diced onions. Repeat layering until each serving is stacked three to four tortillas. (End with a sauce-coated tortilla on top, covered with shredded cheese and a dollop of sour cream.

9. Oven-Method:

10. Preheat oven to 350˚F. Spread 1 cup of the sauce in an ungreased 9-x 13-inch baking dish. Fry tortillas until softened; drain on paper towels. Fill each tortilla with shredded pork, cheese and diced onion. Roll and place seam side down into the pan, side-by-side in a single layer. Pour 2 cups of the sauce over the enchiladas, then sprinkle with more cheese. Bake until warm and cheese is melted, about 15 minutes. Garnish with a dollop of sour cream or crema

Source: http://penniesonaplatter.com/2011/08/05/chipotle-shredded-pork-enchiladas/

Ingredients:

• For the Pork:
• 1 (2 lb) pork tenderloin
• 1 (8 oz) beer or Dr. Pepper
• 1 bay leaf
• For the Sauce:
• 2 roma tomatoes
• 4 tomatillos, husked and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (7 oz) can chipotle peppers in adobo sauce (use half to reduce spiciness)
• 1 (15 oz) can tomato sauce
• 1/2 large white onion, roughly chopped
• 2 garlic cloves
• 1 Tablespoon flour
• 1/2 cup water
• 1 Tablespoon olive oil
• Salt, to taste
• For the Enchiladas:
• 1/2 cup canola oil
• 12 to 18 corn tortillas, preferably white
• 1/2 large white onion, finely diced
• 1 1/2 cups shredded Mexican cheese, or
• shredded Enchilado or Muenster
• 1/2 cup crema Mexicana or sour cream, for topping

Directions:

1. To make the shredded pork:

2. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the beer or Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.

3. To make the sauce:

4. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.

5. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour and water. Process until smooth.

6. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.

7. To assemble the enchiladas:

8. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip one fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork, shredded cheese, and diced onions. Repeat layering until each serving is stacked three to four tortillas. (End with a sauce-coated tortilla on top, covered with shredded cheese and a dollop of sour cream.

9. Oven-Method:

10. Preheat oven to 350˚F. Spread 1 cup of the sauce in an ungreased 9-x 13-inch baking dish. Fry tortillas until softened; drain on paper towels. Fill each tortilla with shredded pork, cheese and diced onion. Roll and place seam side down into the pan, side-by-side in a single layer. Pour 2 cups of the sauce over the enchiladas, then sprinkle with more cheese. Bake until warm and cheese is melted, about 15 minutes. Garnish with a dollop of sour cream or crema

Source:

Ingredients:

• For the Pork:
• 1 (2 lb) pork tenderloin
• 1 (8 oz) beer or Dr. Pepper
• 1 bay leaf
• For the Sauce:
• 2 roma tomatoes
• 4 tomatillos, husked and rinsed
• 1 (14 oz) can diced tomatoes
• 1 (7 oz) can chipotle peppers in adobo sauce (use half to reduce spiciness)
• 1 (15 oz) can tomato sauce
• 1/2 large white onion, roughly chopped
• 2 garlic cloves
• 1 Tablespoon flour
• 1/2 cup water
• 1 Tablespoon olive oil
• Salt, to taste
• For the Enchiladas:
• 1/2 cup canola oil
• 12 to 18 corn tortillas, preferably white
• 1/2 large white onion, finely diced
• 1 1/2 cups shredded Mexican cheese, or
• shredded Enchilado or Muenster
• 1/2 cup crema Mexicana or sour cream, for topping

Directions:

1. To make the shredded pork:

2. Place the pork tenderloin and bay leaf in a large slow cooker. Pour the beer or Dr. Pepper over the meat. Cover and cook on low until the pork shreds easily; about 6 to 8 hours. Discard the bay leaf. Transfer the pork to a cutting surface and shred the meat. Cover with foil to keep warm and set aside until ready to assemble the enchiladas.

3. To make the sauce:

4. Adjust your oven rack to the top of the oven. Arrange the roma tomatoes and tomatillos in a single layer on a baking sheet. Broil the tomatoes until softened, about 20 minutes, turning halfway through. They will shrivel and shrink. Remove any blackened skin and discard.

5. Place the roasted tomatoes and tomatillos in a food processor. Add the diced tomatoes, chipotle peppers with adobo sauce, tomato sauce, onion, garlic, flour and water. Process until smooth.

6. Heat the olive oil in a large skillet until glossy. Pour the tomato puree into the skillet and stir. Season with salt, to taste. If the sauce is too thick, add a little water until desired consistency is reached, making sure to add more salt as needed.

7. To assemble the enchiladas:

8. In a large skillet, heat the canola oil until hot. Fry the tortillas until softened. Drain on paper towels. Dip one fried tortilla at a time in the pot of red sauce, turning to coat both sides. Place one each on individual serving plates, then layer each with shredded pork, shredded cheese, and diced onions. Repeat layering until each serving is stacked three to four tortillas. (End with a sauce-coated tortilla on top, covered with shredded cheese and a dollop of sour cream.

9. Oven-Method:

10. Preheat oven to 350˚F. Spread 1 cup of the sauce in an ungreased 9-x 13-inch baking dish. Fry tortillas until softened; drain on paper towels. Fill each tortilla with shredded pork, cheese and diced onion. Roll and place seam side down into the pan, side-by-side in a single layer. Pour 2 cups of the sauce over the enchiladas, then sprinkle with more cheese. Bake until warm and cheese is melted, about 15 minutes. Garnish with a dollop of sour cream or crema

Source: http://penniesonaplatter.com/2011/10/24/beer-battered-onion-rings/

Ingredients:

• 1 1/2 cups all-purpose flour, divided
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 egg, separated
• 1/2 cup (or more) beer, medium body
• 2 Tablespoons unsalted butter, melted
• Juice from one lime
• Salt and pepper, to taste
• 2 large onions (the sweeter, the better), sliced into thick rings
• Canola oil, for frying

Directions:

1. In a large bowl, whisk together 3/4 cups of the flour, garlic powder and smoked paprika; set aside.

2. In a separate large bowl, beat the egg yolk then stir in the beer, butter, lime juice, salt and pepper. Mix into the flour and spices until just incorporated. The batter should be a similar consistency to pancake batter. Add more or less beer to achieve the appropriate thickness. Allow the batter to stand for 1 hour.

3. Heat a couple inches of oil to 350 degrees in a heavy sauce pan or Dutch oven. Meanwhile, whip the egg white until stiff peaks form, then fold into the beer batter. Place the onion slices into a plastic zipper bag with the remaining 3/4 cup flour. Shake to coat the onions.

4. Remove flour-coated onions one at a time then dip into the beer batter. Transfer to the hot oil (in batches so to not over-crowd) and fry until golden, turning halfway to evenly brown each side. Raise oil temperature back to 350 degrees in between batches. Drain on a baking sheet lined with paper towels and serve with your favorite dipping sauce.

Source: http://www.singforyoursupperblog.com/tex-mex/mighty-fine-eatin/

Ingredients:

• 2 TBSP of oil
• 1-1/2 onions sliced into rings
• 1 TBSP honey
• 2 chicken breasts, diced
• 1/2 cup BBQ sauce
• 1 Cup shredded Mexican cheese
• 8 ten inch flour tortillas

Directions:

Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Source: http://realmomkitchen.com/135/slow-cooker-barbecue-chicken/

Ingredients:

• 4-6 skinless, boneless chicken breast halves (I used 4 large breast that were partially frozen)
• 1 (18 oz.) bottle of barbecue sauce
• 1/2 cup prepared Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions:

Place chicken in crock pot. I a bowl mix 2/3 of the bottle of barbecue sauce, Italian Salad dressing, brown sugar, and Worcestershire sauce. Pour over chicken. Cover and cook for 3 to 4 hours on high or 6 to 8 hours on low. (I cook on low) Remove chicken from crock pot. Pour juices from crock pot into a large bowl. Shred chicken and place back in crock pot. Add remaining 1/3 of bottle barbecue sauce to chicken an d mix. Then add some of the liquid removed from the crock pot to make the chicken the wetness that you like it. Makes at least 8 sandwiches.

Source: http://thepioneerwoman.com/cooking/2009/11/white-chicken-enchiladas/

Ingredients:

• 2-1/2 cups Cooked, Shredded Chicken
• 2 cups Reserved Broth From Chicken
• 3 Tablespoons Canola Oil
• 12 whole Corn Tortillas
• 1 whole Large Onion, Diced
• 3 whole 4 Oz Cans Whole Green Chilies, Diced
• 1 whole Jalapeno, Seeded And Finely Diced
• 1 teaspoon Paprika
• 1/2 cup Heavy Cream
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1 cup Sour Cream
• 2-1/2 cups Monterey Jack Cheese, Grated
• Salt And Pepper, to taste
• Picante Sauce (optional)
• Cilantro, Chopped

Directions:

1. Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

2. Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

3. In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

4. To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 × 13 casserole dish.

5. Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

6. Serve with picante sauce, if desired.

Source: http://www.momtastic.com/cooking-recipes/dinner/126579-quick-and-easy-tender-turkey-meatballs

Ingredients:

• 1 lb ground beef
• 1/2 onion, finely chopped
• 3 cloves or garlic, minced
• 1 egg
• 1/3 c plain breadcrumbs
• 4-5 shakes onion powder
• a hearty squirt of ketchup
• little bit of cumin

Directions:

1. Combine all ingredients in a medium bowl and mix together using a fork until well combined.

2. Put a pot of sauce on the stove. I keep homemade marinara in the freezer. If you don’t have or want to make homemade, look for an all-natural jarred sauce (the higher quality sauces tend to be a bit more expensive, but are worth the extra cost when feasible). Use a pot that will allow your sauce to come up the sides at least 2 inches so that the meatballs will be mostly submerged during cooking time.

3. While the sauce is heating up, roll a palmful of the meat mixture into a ball about 1” in diameter.

4. Repeat until all of the meat mixture has been made into meatballs. Get your kids in the kitchen! Even little ones can help with this step.

5. Carefully place the meatballs in hot sauce and simmer, with the lid on, until they are cooked through, at least 12 minutes or so. Serve.

Topping: http://sweetkatskitchen.blogspot.com/2010/07/blueberry-crumb-pie.html

Source: http://www.krissys-creations.com/2011/07/creamy-blueberry-pie-with-lattice-top.html

Ingredients:

• FILLING
• 3 cups Fresh Blueberries
• 1 cup Sugar
• 1/4 cup All Purpose Flour
• 1/4 tsp. Salt
• 2 Eggs
• 1/2 cup Sour Cream
• 1 pie crust
• TOPPING
• 2/3 c. packed light brown sugar
• 3/4 c. quick cooking oats
• 1/2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 6 T. butter, melted

Directions:

1. Preheat oven to 375 degrees F. Press pie crust into 9-inch pie plate.

2. FILLING: Whisk together the sugar, flour, and salt in a medium bowl. Add the eggs and sour cream and mix until smooth.

3. Take the pie pan out of the refrigerator and fill with the blueberries. Pour the wet mixture evenly over the blueberries. Place the lattice on top of the pie. Trim the excess of the lattice and fold the excess of the bottom pie dough over the lattice. Crimp the dough to seal.

4. Brush the top of the pie with water and then sprinkle with sugar. Place on a baking sheet on the lower rack in the oven. Bake for about 1 hour, until the dough is a deep golden browned and the blueberries juices are bubbling. Cool completely before slicing and serving, about 3 hours.

5. TOPPING: In a medium bowl, stir together the brown sugar, oats, flour, cinnamon and nutmeg. Mix in melted butter with fork (or hands) until crumbly. Spread evenly over the pie filling. Bake for 60 minutes or until top is browned. Cool completely on a wire rack.

Source: http://www.kevinandamanda.com/whatsnew/new-recipes/brownie-batter-chocolate-fudge-cupcakes.html

Ingredients:

• #Brownie Batter
• 1/4 cup butter, melted
• 1/3 cup fat-free sweetened condensed milk
• 1/3 cup milk
• #Cupcakes
• 1 (18.25 oz) box devil’s food cake mix
• 1 (3.9 oz) pkg Jello instant chocolate fudge pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 2 cups mini semi-sweet chocolate chips
• #Frosting
• 5 sticks butter, softened
• 8 oz powdered sugar
• 1.5 cups unsweetened cocoa powder (Hershey’s Special Dark Cocoa)
• a pinch of table salt
• 1.5 cups light corn syrup
• 2 tsp vanilla extract
• 16 oz milk chocolate chips

Directions:

1. BROWNIE BATTER

2. (18.25 oz) box devil’s food cake mix

3. mbine all ingredients in a large bowl and mix on medium speed for 2 mins until well combined. Using a small scoop (about 1.5 tbsp) drop batter onto a baking sheet lined with parchment paper and freeze overnight

4. CUPCAKES

5. Preheat oven to 325 degrees. Spray a muffin tin with cooking spray and line with cupcake liners. Combine all ingredients except chocolate chips into a very large bowl and mix on medium speed for 2 mins until well combined. Stir in chocolate chips. Using a large scoop (about 3 tbsp) drop batter into the cupcake liners, filling about 2/3rds full. Remove brownie batter from freezer and press into the cupcake batter. Bake for 22-28 mins. Allow to cool completely before frosting.

6. FROSTING

7. Melt chocolate chips in the microwave, stirring well every 30 seconds. Allow to cool for 5-10 mins. Combine butter, sugar, cocoa and salt in a food processor and process until smooth, about 30 seconds. Scrape the bowl as needed. Add the corn syrup and vanilla and process until just combined, about 5-10 seconds. Scrape the bowl again, then add the melted chocolate and pulse until smooth and creamy, about 10-15 seconds. You can use a mixer for this too, if you don’t have a food processor, just don’t whip the butter too much! :) Adapted from Cook’s Illustrated.

Source: http://blogchef.net/breaded-chicken-tenders-recipe/

Ingredients:

• 6 boneless skinless chicken breast halves (sliced into strips)
• 1 egg (beaten)
• 1 cup buttermilk
• 1 1/2 teaspoons garlic powder
• 1 cup all-purpose flour
• 1 cup seasoned breadcrumbs
• 1 teaspoon salt
• 1 teaspoon baking powder
• oil (for deep frying)
• # Honey Mustard Sauce
• 1/4 cup mayonnaise
• 1 tablespoon prepared mustard
• 1 tablespoon honey
• 1/2 tablespoon lemon juice

Directions:

1. To make honey mustard sauce- in a bowl whisk together mayonnaise, mustard, honey, and lemon juice. Store covered in the refrigerator until needed. In a large bowl (or resealable plastic bag) add the chicken strips. In a small bowl combine egg, buttermilk, and garlic powder. Pour the mixture over the chicken strips. Cover and refrigerate for 2 to 4 hours.

2. In a large plastic bag mix together flour, breadcrumbs, salt, and baking powder. Drain the chicken of the buttermilk mixture and discard the buttermilk mixture. Place chicken in the bag with breadcrumbs, seal and shake tossing to coat.

3. Heat oil in a deep fryer to 375 degrees. Deep fry chicken tenders in batches until golden brown and the juices run clear (the internal temperature of the chicken needs to have reached 165 degrees). Drain on paper towels.

http://www.the-girl-who-ate-everything.com/2010/04/banana-cream-pie-easy-way.html

Source: http://www.radishesandrhubarb.com/2010/05/banana-cream-pie.html

Ingredients:

• #for the crust:
• 1 1/2 cups crushed graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted
• #for the pudding:
• 3/4 cup sugar
• 1/4 cup cornstarch
• 3 cups milk
• 4 egg yolks
• 1 tablespoon butter
• 1 teaspoon vanilla
• 1 teaspoon banana extract
• 1-2 bananas sliced
• #for the whipped cream:
• 1/2 cup whipping cream
• 2 tablespoons sugar
• 1 teaspoon vanilla.

Directions:

1. Crust: In a small bowl, stir together the melted butter, sugar and graham cracker crumbs until the crumbs are moistened and the mixture begins to clump together. Pour the mixture into the bottom of your pie plate and, using your hand, press the crumb mixture to evenly coat the bottom of the pan and up the sides. Set aside.

2. Pudding: In a medium saucepan, combine sugar and cornstarch. Stir in the milk. Cook over medium high heat, stirring constantly until the mixture is thickened and bubbly. Reduce heat to medium low and cook and stir 2 minutes more. Remove from heat.

3. In a small bowl, lightly beat your egg yolks. Whisking constantly, slowly add 1 cup of your warm milk mixture. This will temper the yolks to bring them slowly up to the temperature of the milk so that you do not create scrambled eggs. Return the yolk and milk mixture to the remaining milk mixture in your saucepan. Cook and stir over medium low heat for two minutes more to thicken the pudding. Remove from heat and stir in the vanilla, banana extract and tablespoon of butter. If desired, you can strain the pudding through a fine sieve to ensure it is smooth and there is no cooked egg in the mixture.

4. Assemble the pie: Cover the bottom of your prepared crust with the banana slices and pour the pudding over top. Smooth the top with a spatula and cover with plastic wrap. Place in the fridge for 6-8 hours to allow the pudding to set and the pie to cool completely. You can prepare the pie the night before if you wish.

5. Whipped Cream: In a stand mixer, on high speed, beat the cream with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat about 1 minute more until firm peaks form. Right before serving the pie, spread the top with the whipped cream and garnish with banana slices and a few graham cracker crumbs. Enjoy!

Source: http://www.marthastewart.com/312937/tomato-sausage-lasagna?czone=food/comfort-foods-center/comfort-foods-dishes

Ingredients:

• 12 dried lasagna noodles (about 10 ounces), uncooked
• 2 teaspoons olive oil
• 1 large onion, chopped
• 4 garlic cloves, finely chopped
• 1 1/2 teaspoons dried Italian seasoning
• 1/4 teaspoon red-pepper flakes
• 1 pound sweet Italian sausage, casings removed
• 2 cans (28 ounces each) whole peeled tomatoes in puree
• Coarse salt and ground pepper
• 6 cups shredded shredded mozzarella cheese (about 1 1/2 pounds)
• 3/4 cup shredded Parmesan cheese (about 3 ounces)

Directions:

1. Fill a 9-by-13-inch baking dish two-thirds of the way with hot tap water. Add noodles, and arrange them in alternating directions to prevent sticking. Let soak while preparing sauce.

2. Make sauce: Heat oil in a large saucepan over medium. Add onion, garlic, Italian seasoning, and red-pepper flakes; cook, stirring occasionally, until lightly browned, about 5 minutes. Add sausage, and cook, stirring and breaking it up, until just cooked through, about 5 minutes. Add tomatoes and their puree, breaking up tomatoes with a spoon; bring to a boil. Reduce to a rapid simmer, and cook, stirring occasionally, until thickened, about 20 minutes. (You should have about 8 cups of sauce.) Season with salt and pepper.

3. Preheat oven to 350 degrees. Drain noodles, transfer to a baking sheet; dry dish with paper towels. Spoon 1 cup sauce in bottom of dish. Fit 4 noodles in dish (crosswise if using short noodles, lengthwise if using long), overlapping slightly. Cover with 2 cups sauce, 2 cups mozzarella, and 1/4 cup Parmesan. Repeat with another layer, then top with remaining noodles, 3 cups sauce, and the rest of mozzarella and Parmesan. Cover dish tightly with aluminum foil, and bake 1 hour.

4. Remove foil, and continue baking until bubbly and browned, about 30 minutes. Remove from oven; let cool 20 minutes. Cut and serve.

Source: http://www.blueeyedbakers.com/home/2010/10/29/blue-eyed-apple-pie.html

Ingredients:

• For the Cream Cheese Crust (makes 2 crusts):
• 12 tablespoons unsalted butter, cold
• 2 cups all-purpose flour (measure with dip and sweep method)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup cream cheese (4.5 ounces), cold
• 2 tablespoons ice water
• 1 tablespoon sherry vinegar
• For the Pie:
• 2 1/2 pounds baking apples* (6 or 7 medium), peeled, cored, and sliced 1/8-inch thick
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 teaspoon teaspoons ground cinnamon
• 1/4 teaspoon nutmeg, preferably freshly grated
• 2 dashes of ground cloves
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract
• 1 tablespoon plus 1 teaspoon cornstarch
• 1 egg, beaten
• 1 tablespoon demerara sugar (sugar in the raw), for dusting
• *we used a mixture of Granny Smith and Macoun apples, though Cortland would also be delish

Directions:

1. First make the cream cheese crust using a food processor. Why didn’t we think of this method before? It’s SO EASY!!! Thank you Rose Levy Beranbaum!

2. Cut the butter into small (about 3/4-inch) cubes. Put it into a plastic baggie and freeze it until frozen solid, at least 30 minutes or longer. Then, mix the flour, salt, and baking powder into a resealable gallon-size freezer bag too and freeze for at least 30 minutes or longer.

3. When icy cold, place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Dont’ throw away the bag. You’ll need it again in a second.

4. Next, cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse for 20 seconds until the butter is halved in size. Remove the cover of the processor and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. It will look like clumpy powdered sugar, not at all like a dough, it won’t even stick together.

5. Divide the crumbs in half and spoon into the reserved plastic bag and another freezer gallon-size bag. One dough for the bottom and one dough for the top of the pie.

6. Holding both ends of each bag opening with your fingers so that it doesn’t all spill out, knead the mixture by pressing it from the outside of the bag and kneading it with the heels of your palms until the mixture holds together in one piece and feels slightly stretchy when pulled. Shape it into a flat disc inside the bag and refrigerate for at least 45 minutes or overnight. We had both crusts in the fridge overnight.

7. So, now onto the pie! Remove the dough for the bottom crust from the refrigerator. If necessary, allow it to sit for about 10 minutes at room temperature or until it is soft enough to roll.

8. On a lightly floured surface with a lightly floured rolling pin, roll out the bottom crust until it’s an 1/8-inch thick or less and at least 12-inches in diameter. Transfer it into your 9-inch pie pan pressing it gently into the sides and bottom of the pie plate. Trim the edge almost even with the edge of the pan. Cover the whole thing with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.

9. Meanwhile, in a large bowl, combine the lemon juice, sugars, cinnamon, nutmeg, cloves and salt. Then, as they are peeled and sliced, add the apples to the bowl (you want them thinly sliced so they get nice and packed into the pie and leave few air pockets) and toss gently to coat after each addition to prevent the apples from browning. Allow these apples to macerate in the spices and their juices at room temperature for a minimum of 30 minutes and a maximum of 3 hours.

10. Next, transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The apples will release at least 1/2 cup of liquid.

11. In a small saucepan (preferably nonstick), over medium-high heat, boil down the apple juice liquid, with the butter and vanilla extract, to about 1/3 cup or until it is thick, syrupy and lightly caramelized. Make sure you only swirl the liquid in the pan to stir it. Do not use a spoon or anything. Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until it is all mixed in.

12. Remove the top crust from the fridge and allow to sit at room temperature until it’s easier to roll out.

13. Pour the warm, reduced apple syrup over the sliced apples, tossing gently.

14. Roll out the top crust in the same way you did the bottom crust until it is about 12-inches in diameter.

15. Spoon the apple mixture into the pie shell. Make sure they are really packed in there. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over it. Tuck the overhang of the top crust under the bottom crust border and press down all around the top to seal it. Crimp the border using a fork or your fingers. Then, make about 6 1-inch long slashes in the top crust to allow it to vent.

16. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to cool and relax the pastry. This will maintain flakiness and help to keep the crust from shrinking and burning. Who knew?!?!

17. Preheat the oven to 425 degrees Fahrenheit for at least 20 minutes before baking. A preheated oven is extremely important when baking. Put the oven rack at the bottom rung of the oven.

18. Remove the cooled pie from the fridge. Brush the top of the pie lightly with the beaten egg and attach any decorative pastry leaves or cut-outs at this time. Dust the pie with the demerara sugar.

19. Place a sheet of aluminum foil on the bottom of the pie plate and place in the oven. The foil is to prevent juices from dripping over the edge and burning. You don’t want it to actually cover any part of the pie. It’s just there to save your oven. You can also line a baking sheet with foil and put it in the oven during preheating to accomplish the same thing.

20. Bake the pie for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a small sharp knife is inserted through a slash. Check the pie after 30 minutes, if the edges are browning, wrap some foil gently around the pie edges to stop the pie crust from burning but still allowing the pie to vent and cook on top. You want to make a little foil pastry ring to protect the crust edges.

21. When done, cool the pie on a rack for at least 4 hours before cutting. Serve warm or at room temperature with ice cream. Nana always used french vanilla ice cream.