Honey Dijon Dip

Honey Dijon Mustard Dip

Ingredients:
** 1/2 c salad dressing
** 1/2 c sour cream
** 2 tbs country dijon mustard
** 2 tbs honey

Directions:
In small bowl combine all ingredients. Mix well and refrigerate.

Makes 1 1/2 cups.

Enjoy!

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Country Club Sour Cream & Dill Dip

Country Club Sour Cream & Dill Dip

Ingredients:
** 3 tb fresh dill; chopped, or
** 1 tb dried dill; crushed
** 1 tb lemon juice
** 1 c sour cream
** 1 ts salt
** 1/2 ts white pepper
** 2 tb white onion; grated
** 1 c mayonnaise

Directions:
1. Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill.

Makes about 2 1/4 cups of dip.

SUGGESTED DIPPERS:
Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines

Yield: 6 servings

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Cottage Cheese Sun-Dried Tomato Dip

Cottage Cheese Sun-Dried Tomato Dip Ingredients: ** 2 c cream-style cottage cheese ** 1 green onion; cut 4 pieces ** 1/4 c ...

B-L-T Dip

B-L-T Dip Ingredients: ** 1 lb bacon ** 2 tomatoes, ripe, diced ** 1 c sour cream ** 1 c mayonnaise Directions: 1. Fry...

Zesty Orange Barbecued Chicken Wings

Zesty Orange Barbecued Chicken Wings

Ingredients:
** 12 Chicken wings -- tips removed
-----MARINADE-----
** 1/3 cup Chili sauce
** 1/4 cup Orange marmalade
** 1 tablespoon Red wine vinegar
** 1 1/2 teaspoons Worcestershire sauce
** 1/4 teaspoon Garlic powder
** 1/4 teaspoon Dijon or preferred mustard

Directions:
1. Cut each wing in half; place in large resealabe bag.
Add marinade ingredients; seal bag. Turn bag to coat wings.

2. Refrigerate for at least 4 hours or up to 24 hours, turning bag occasionally. Heat oven to 375~. Drain chicken, reserving marinade.

3. Place chicken on broiler pan. Bake 45-60 minutes, brushing occasionally with marinade. Discard any
remaining marinade.

Enjoy!

Bronzed chicken wings with ginger

BRONZED CHICKEN WINGS WITH GINGER

Ingredients:
** 2 lbs. of Chicken wings
** 1/4 cup Dark corn syrup
** 1/4 cup Soy sauce
** 1 tablespoon Corn oil
** 2 teaspoons Minced fresh ginger
** 2 tablespoons Dry sherry
** 1/4 lbs. Very small mushrooms
** 1/2 Sliced bamboo shoots
** 2 Green onions -- cut in 2"
** 1/2 cup Chicken broth
** 1 tablespoon Cornstarch
** 2 tablespoons Water

Instructions:
1. Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade.

2. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook for 2 minutes.

3. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm.

4. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings.

Makes 4 servings.

Enjoy!

Chicken and Shrimp Alfredo

1 (16 ounce) package trotolle dry pasta
4 tablespoons extra-virgin olive oil, divided
4 cloves garlic, thinly sliced
1 tablespoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon ground black pepper
2 pounds chicken breast, cut into strips
1 stick butter
1 (8 ounce) package cream cheese, cut into small pieces
2 cups milk, or more as needed
2 cups heavy cream
3 cups shaved Parmigiano-Reggiano cheese
3 tablespoons pesto
3 tablespoons sun-dried tomatoes packed in oil, drained and chopped
1/2 pound uncooked medium shrimp, peeled and deveined

Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil.
Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper.
Add chicken; cook and stir until browned, about 10 minutes.
Melt butter over medium heat in the large pot used to make the pasta.
Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream,
stirring until warm, about 5 minutes.
Add Parmigiano-Reggiano cheese and continue stirring.
Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
Stir cooked chicken and pasta into the sauce.
Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.

Garlic boneless chicken

GARLIC BONELESS CHICKEN

Prep and Cook Time:
20 min.

Ingredients:
** 3 tablespoons butter
** 4 skinless, boneless chicken breast halves
** 2 teaspoons garlic powder
** 1 teaspoon seasoning salt
** 1 teaspoon onion powder

Directions:
1. Melt butter in a large skillet over medium high heat.
2. Add chicken and sprinkle with garlic powder, seasoning salt and onion powder.
3. Saute for about 10 to 15 minutes on each side, or until chicken is cooked through and juices run clear.

Enjoy!

Chicken Cacciotore in Crock Pot

Chicken Cacciotore in Crock Pot

Ingredients:
** 1 cut up chicken in slow cooker/Crock Pot
** 1 large undrained can of cut-up tomatoes
** 1 cut-up onion
** 1 cut-up green pepper
** 1 minced garlic
** 1 Tbs. Italian herbs,
** 1 red pepper flakes to taste.
** mushrooms

Directions:
Place all in a Crock Pot and cook all on low 6-8 hours until falling apart. Serve over hubby's favorite pasta, sprinkling more pepper flakes (if you like) and plenty of Parmesan cheese over it.

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Food for Bitcoin

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Pesto Spaghetti Squash Skillet

1 medium spaghetti squash, halved and seeded
2 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 ounce) package Hillshire Farm® Smoked Sausage, bias-sliced 1/2-inch thick
1 red bell pepper, chopped
1 onion, chopped
1/2 cup pre-made basil pesto
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees F.
With a fork, pierce squash halves several times.
Rub the inside of the halves with 1 tablespoon olive oil.
Sprinkle with salt and pepper.
On a foil-lined, rimmed baking sheet, arrange squash, flesh side down.
Bake 45 to 50 minutes or until very tender.
Meanwhile, in a 12-inch skillet, heat remaining 1 tablespoon oil over medium heat.
Cook and stir sausage, red pepper,
and onion 6 to 8 minutes or until sausage is browned and pepper and onion are crisp-tender.
Cool baked squash slightly.
Shred insides with a fork.
Add spaghetti squash to skillet and cook and stir until heated through, about 2 minutes.
Just before serving, carefully stir in pesto and sprinkle with Parmesan cheese.

Fresh Key Lime Pie

Fresh Key Lime Pie

Ingredients:
** 1 pie crust (9 inch)
** 3 egg yolks
** 14 ounces sweetened condensed milk
** 1/2 cup of fresh lime juice, or from concentrate
** green organic food coloring, optional
** 8 ounces Cool Whip

Directions:
1.Preheat oven to 325 F.

2. In large mixer bowl, beat egg yolks with sweetened condensed milk, lime juice and food coloring if desired. Pour into prepared pastry shell;

3. Bake for 30 minutes. Cool. Chill. Top with Cool Whip.

Garnish as desired. Refrigerate leftovers

Enjoy!

Football Chicken Wings

Football Chicken Wings

Ingredients:
** 12 Chicken wings -- remove tips
** Celery and Carrots

-----MARINADE-----
Mix the following ingredients in a glass bowl to create the marinade.
** 1/4 Cup of Lime juice
** 2 Tablespoons Grapeseed Oil
** 3 Tablespoons of Fresh cilantro -- chopped
** 1 Garlic clove -- minced
** 1 Teaspoon of Cumin
** 1/2 Teaspoon Sea Salt
** 1/2 teaspoon Dried oregano leaves
** 1/4 teaspoon Crushed red pepper flakes

Instructions:
1. Cut each wing in half; place in large resealable bag. Add all marinade ingredients; seal bag. Turn bag to coat wings. Refrigerate at least 4 hours, up to 24 hours, turning bag occasionally.

2. Heat oven to 375~. Drain chicken, reserving marinade. Place chicken on broiler pan. Bake the chicken for 45-60 minutes, brushing occasionally with marinade.

3. Discard any remaining marinade.

Serve with celery and carrots.
Enjoy!

Potato Tahdig

1/4 tsp. saffron threads, finely ground
3 cups basmati rice
Kosher salt
1/3 cup plus 1/4 cup vegetable oil
2 russet potatoes (about 1 1/4 lb. total) peeled, sliced into 1/2"-thick rounds

Stir saffron and 2 Tbsp. lukewarm water in a small bowl; set aside to bloom.
Meanwhile, place rice in a strainer or fine-mesh sieve and rinse with lukewarm water, swishing around with your hands to get rid of excess starch, until water runs clear. Cook rice in a large pot of boiling generously salted water for 7 minutes. Check one grain; it should be soft on the edges but firm inside. You should be able to break it into two using your fingertips, but the grain should still be firm in the middle. If not, cook 1 minute longer and check again. Drain rice and rinse with cold water to stop the cooking.
Wipe out pot. Pour 1/3 cup oil into pot and heat over medium. Add saffron mixture, tilting pot to make sure it covers the bottom.
Arrange potato slices in an even layer in bottom of pot. Season with 2 tsp. salt. Return rice to pot on top of potatoes in a mound (so it’s higher in the middle than the edges) without pressing or packing it down. Using the handle of a wooden spoon, make 5 holes in rice, going all the way down to the potato layer, so steam can escape. Pour 1/2 cup water around outer edge of potatoes. Cover lid with a clean dish towel, tying the ends up over the handle so they don’t catch fire, then cover pot with lid. Cook over medium-high heat until steaming, 7–10 minutes (check after 7 minutes; if you don’t see steam, cover and continue to cook).
Pour remaining 1/4 cup oil evenly over rice, cover pot, and let steam over low heat until rice and potatoes are cooked through, 30–40 minutes. Taste to make sure rice is fully cooked; if not, add 1/4 cup more water, then let steam another 10 minutes.
Spoon rice onto a platter. Using a spatula, lift crispy potatoes and rice off bottom of pot (this is the tahdig) and arrange, browned side up, over rice.

Twice Baked Cauliflower

2 1/2 pounds cauliflower
2 tablespoons melted butter
2 tablespoons sliced green onions
1/2 cup sliced bacon cooked, divided use
2 cups shredded Cheddar cheese divided use
1 cup sour cream
2 tablespoons cream cheese optional

Steam Cauliflower in until soft. In the Instant Pot I recommend 7 minutes for super creamy cauliflower, and 5 minutes if you don't mind more texture. Perform a quick release on your Instant Pot.
Place cauliflower into a large bowl, and add 2 tablespoons melted butter, sliced green onions, 1 cup of shredded Cheddar cheese, 1/4 cup bacon, sour cream, and cream cheese(if desired)
Mix with a blender until smooth. Place in a 2-quart casserole dish and top with additional cheese and bacon.
Bake for 20 to 25 minutes at 350 degrees.

Arroz Brasileiro

1/4 cup olive oil
1 large onion, finely diced
3 cups raw long-grain rice
3 cups boiling chicken stock
3 cups water
2 tomatoes, peeled, seeded, chopped, or 2/3 cup chopped canned tomatoes
Salt and freshly ground pepper to taste

Bring 3 cups water to a boil in large saucepan; add rice.
As rice boils, fry onions in olive oil on another burner.
After onions are light brown, decrease heat and add chopped tomatoes.
Simmer this mixture; after it has boiled down, add chicken stock.
Increase heat and allow mixture to thicken.
Combine rice and vegetable mixtures.
Add salt and pepper to taste and serve immediately.

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The Perfect Basic Burger

Ingredients
1 egg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pound ground beef
1/2 cup fine dry bread crumbs


Preheat an outdoor grill for high heat and lightly oil grate.

In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.

Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

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Shells Garlic Shrimp Pasta

8 ounces linguine
2 tablespoons butter
1 pound shrimp -- cleaned and halved
1/2 cup Olive oil
1/2 cup dry White Wine
8 cloves garlic -- crushed
2 dashes soy sauce
2 cups heavy cream
salt and pepper to taste

Add the linguine and butter to a pot of salted boiling water and cook until almost al dente. Drain and set aside.
In a large saucepan, combine the wine, olive oil, garlic, salt and pepper, heavy cream and soy sauce. Stir in the shrimp then add the linguine. Over medium-high heat, stir gently for a few minutes until the shrimp are done and the linguine is fully cooked.
This dish will seem a little runny at first but will set up and turn into a wonderful sauce.

Dried Split Pea Dip

Dried Split Pea Dip

Yield: 12 servings

Ingredients:
**1 onion -- chopped
**3 tb oil
**3 1/2 c water
**8 oz green split peas
**1/4 c finely chopped green chiles
**2 garlic cloves; minced
**1 lemon -- juiced
**2 tomatoes -- peeled, seeded and chopped
**2 tb chopped fresh cilantro
**1/2 ts ground cumin
**1 chinese chili oil
**1 salt
**6 pita breads (6-inch)

Instructions:
1. Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned.

2. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring back to a boil.

3. Cover, reduce heat, and simmer for about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil.

4. Season mixture to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds and cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping.

Makes about 3 cups.

Enjoy!

Cream Cheese & Garlic Dip With Pita Toasts/Chips

Cream Cheese & Garlic Dip With Pita Toasts

Yield: 12 servings

Ingredients:

**8 oz low-calorie cream cheese
**2 tb low calorie mayonnaise
**1 juice of 1/2 lemon
**3 lg garlic cloves -- pressed
**1/4 sm onion -- finely minced
**1 ts dried dill
**1 ts herbal salt substitute or Himalayan salt
**1 tabasco sauce -- to taste
**1 red bell pepper
**3 lg rounds
**1 ts garlic powder

-------Pita Toasts/Chips-------
**1 whole-wheat pita bread or preferred flat bread

Instructions:
1. In a small bowl, mix together cream cheese, mayonnaise, lemon juice, garlic, onion, dill, and salt substitute.

2. Add Tabasco to taste. Cut top off bell pepper and remove seeds. Spoon dip into hollowed-out bell pepper, cover with plastic wrap, and chill while you make the pita toasts.

3. Pita Toasts: Cut each pita bread (round flat bread) into 4 equal wedges (slices.) Toast until crisp, then open each wedge and dust inside lightly with garlic powder. Then arrange on a platter with dip.

Makes 12 wedges.

Enjoy!

Spumoni Shortbread Cookies

Cookie Base:
1c butter, softened
1/2c sugar
1 egg
1t vanilla
2-1/4c flour
1/2t salt
Pistachio Dough:
1/4c pistachios, chopped fine
1/2t pistachio or almond extract
Cherry Dough:
2T Maraschino cherries, chopped
Chocolate Dough:
2T semisweet chocolate chips, melted

In the bowl of a stand mixer, cream butter and sugar. Add egg and vanilla.
Incorporate flour and salt. Mix until dough forms a ball. Scrape sides of bowl and remove dough ball to a cutting board. Cut dough into three equal portions.
Put one portion back into bowl of stand mixer with pistachios and pistachio or almond extract. Mix to combine. Scrape sides of bowl and remove dough from bowl and set aside.
Put second portion of dough into mixer bowl and add cherries. Beat until dough is pink and cherries are mixed in. Scrape sides of bowl and remove dough from bowl and set aside.
Put third portion of dough into bowl and add melted chocolate. Mix until dough is brown and chocolate is incorporated. Scrape bowl and set dough aside.
Line a loaf pan with wax paper or heavily grease it. Press chocolate dough in an even layer in the bottom of loaf pan, followed by an even layer of pistachio dough, and lastly, the cherry dough. Freeze the dough at least one hour.
Preheat oven to 375. Grease two baking sheets.
Carefully remove dough from loaf pan. Using a long, sharp knife, slice frozen dough down the middle length-wise. Then cut 1/4 inch slices from one end to the other. Repeat with other half. Lay slices on greased cookie sheet.
Bake 10 minutes.

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English Garden Lemon Bars

For the crust:
2 sticks butter, softened
1/2 cup granulated sugar
2 cups flour
1/8 teaspoon salt
For the filling:
6 extra-large eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup lemon juice
1 cup flour
Powdered Sugar, for dusting

Preheat oven to 350ºF.
Line a 9x13 pan with foil or parchment, and lightly spray with non-stick cooking spray.
Cream together the butter and sugar. Mix in the flour and salt until dough forms.
Press the dough into the pan, building up 1/2 inch crust on all sides.
Bake the crust for 15-20 minutes or until lightly golden brown. Chill.
Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.
Dust with powdered sugar before cutting and serving.

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat.
Cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley.
Add broth and potatoes.
Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour.
Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly.
Bring to a boil and reduce heat to simmer.
Stir in cheese.
When cheese is melted, add sour cream and heat through and do not boil.

Pimiento Cheese Crackers

12 oz. sharp cheddar, coarsely grated (about 4 cups)
1 cup plus 2 Tbsp. all-purpose flour
1 1/2 tsp. kosher salt
1/4 tsp. cayenne pepper
1/4 cup chopped jarred pimiento peppers
5 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. white or black sesame seeds

Pulse cheese, flour, salt, and cayenne in a food processor to combine (4–6 pulses should do it). Add pimiento peppers and pulse until mixture turns orange (another 2 or 3 pulses). Add butter and pulse until largest pieces are about the size of a pea (4–6 pulses). Drizzle in 2 Tbsp. ice water and pulse 2 or 3 more times. Dough should stick together when squeezed in your hand. If not, pulse in another tablespoonful of ice water.
Transfer dough to a work surface and form into a tightly packed 2"-diameter log. Gently sprinkle sesame seeds over surface and roll log over sesame seeds, pressing them into dough to adhere, until completely coated. Discard any sesame seeds that don’t stick. Wrap dough in plastic and chill at least 4 hours and up to 2 days before rolling out.
Place a rack in the middle of oven; preheat to 350°F. Unwrap dough and using a sharp knife, slice into thin rounds; aim for 1/8"–1/4" thick. Transfer rounds to a parchment-lined baking sheet, spacing about 1" apart (they won’t all fit in one batch). Prick each cracker 3–4 times with a fork to keep them from puffing up and bake, rotating baking sheet front to back halfway through, until tops and edges are golden, 25–30 minutes. Let cool on baking sheet; crackers will crisp as they cool. Repeat with remaining rounds and a fresh parchment-lined baking sheet.

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New Year shopping in Kenya

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Olive Garden Lasagna Dip

Pasta Chips

16 ounces lasagna noodles
vegetable oil for frying
1/2 teaspoon garlic salt

The Dip

24 ounces Marinara sauce
8 ounces ground Italian sausage
4 ounces ground beef
1/2 teaspoon Italian seasoning
16 ounces ricotta cheese
2 cups Mozzarella cheese shredded
1/4 cup shredded Parmesan cheese

Pasta Chips

In a large pot of salted boiling water cook the flat lasagna noodles until al dente. Drain pasta, be careful not to tear the noodles.
While the noodles are cooking preheat the vegetable to around 360 degrees.
Gentry pat the noodles dry with a paper towel.
Place a few of the lasagna noodles into the hot oil cook until golden brown and crispy. Place the noodles in a wire rack to cool. Immediately sprinkle with garlic salt. Work in small batches until all of the noodles are cooked.

The Dip

Preheat the oven to 375 degrees.
In a large saucepan cook the ground Italian sausage and the ground beef over medium heat until the meat has browned. Be sure to break up the meat into small pieces while cooking. Drain meat, and place back into the saucepan.
Add Marinara sauce to the meats, season with Italian seasoning. Heat through, simmer for about 10 minutes.
Use a 1-quart deep casserole dish or a large 12-inch iron skillet to build the dip. Place half of the sauce in the bottom of the pan. Spread all of the ricotta cheese in the bottom in the dish. Add half of the Mozzarella cheese on top of the ricotta. Add the remaining sauce on top of the mozzarella cheese.
Top with remaining cheese, and parmesan cheese. Cook for about 25 minutes to warm the dip, and if desired set the oven to broil to brown the cheese.