Pistachio Cake

Ingredients

1 box White Cake Mix
1 package (4 Ounce) Pistachio Instant Pudding Mix
½ cups Orange Juice
½ cups Water
½ cups Vegetable Oil
4 whole Eggs
¾ cups Chocolate Syrup (such As Hershey's)

Preparation Instructions

1. Preheat oven to 350 degrees. Grease and flour bundt pan.
2. Mix all ingredients but chocolate syrup and beat for two minutes on medium-high. Pour 3/4 of the batter into the bundt pan.
3. Add chocolate syrup to the remaining batter and mix well. Pour chocolate-laced batter on top of the pistachio batter.
4. Bake for 1 hour at 350 degrees.

Note: You can use a knife to swirl chocolate batter into the pistachio batter for more of a marbled design.
Variation: Coat cake with chocolate ganache! Oh I love pistachio cake!!Thank you to Pioneer Woman.

Cake Batter Rice Krispy Treats

Original recipe from Rice Krispies

• 3 tablespoons butter
• 1 10-ounce bag of mini marshmallows (4 cups mini marshmallows)
• 3/4 cup Funfetti cake mix
• 6 cups rice krispies cereal
• 6 heaping tablespoons of sprinkles

1. Completely melt butter in a large saucepan over low heat.
2. Add marshmallows and stir until completely melted.
3. Next, stir in the cake mix until dissolved. 
4. Stir in the cereal until it is evenly coated with marshmallow. Sprinkle in half of the sprinkles and mix and continue stirring. 
5. Press the mixture into a 9 x 13 baking dish and top with remaining sprinkles. Cut and enjoy!

Strawberry Shortcake Popsicle

• 1 ½ cup pureed strawberries
• ½ cup crushed vanilla Oreos
• 2 cups vanilla yogurt

Instructions:

1. Puree strawberries.
2. Place Oreos in a food processor and pulse until cookies become fine crumbs. Alternatively, place Oreos in a Ziploc and using a rolling pin to crush cookies.
3. Add crushed Oreos to the yogurt and mix until combined.

Assembly 
To assemble as the seen in the picture, layer the yogurt portion first and let freeze for 30 minutes before adding the strawberry layer, let this second layer freeze for 30 minutes and then add the last yogurt layer. For a quick assembly, pour each layer on top of one another without any freeze time in between and then use a skewer or fork and gently swirl for a swirled Popsicle look.

No-Fry Fried Ice Cream

Ingredients

• 6 cups honey coated corn flakes cereal, crushed
• 2 Tablespoons white sugar
• 3 Tablespoons butter, melted
• 5 Tablespoons corn syrup
• 2 teaspoons ground cinnamon
• 1 gallon vanilla ice cream, softened
• (optional) Toppings: caramel syrup, chocolate syrup, whipped cream

Directions

1. Combine crushed cereal, sugar, butter, corn syrup. and cinnamon in a small bowl. Set aside.
2. Shape ice cream into 3-inch balls and roll in the cereal mixture, pressing lightly to ensure that the ball is fully coated.
3. Place ice cream balls in muffin tins and freeze until ready to serve.
4. To serve top with syrup, whipped topping, and a sprinkle of cinnamon if desired.

Spiced Banana Cake

Ingredients

• 1/2 cup butter, softened
• 1 cup packed light brown sugar
• 1/2 cup white sugar
• 1 1/4 teaspoons ground allspice
• 1/2 teaspoon ground nutmeg
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup rolled oats
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1/3 cup sour cream
• 1 cup mashed bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. Combine flour, oats, baking soda, baking powder and salt in a medium size bowl.
3. In a large bowl, cream the butter or margarine. Add brown sugar, sugar, allspice and nutmeg; beat until light and fluffy. Mix in eggs and vanilla extract. Add 1/3 of the dry ingredients to the butter mixture; mix well. Add the sour cream; mix well. Add another 1/3 of the dry ingredients; mix well. Add half of the bananas; mix well. Repeat with remaining 1/3 of the dry ingredients and remaining bananas. Pour batter into prepared pans.
4. Bake until cake tests done, about 30 minutes. Let it cool in the pan for 5 minutes, and then turn onto wire rack to cool.

Garlic Basil Cheeseburger

Ingredients

• 1 1/2 lbs Lean ground beef
• 2 Cloves garlic ( chopped)
• 1/4 Cup grated Parmesan cheese
• 1 Tbsp. Dried/frozen basil
• Cheddar/marble cheese
• 1 Tsp. Chili powder
• 1 Tsp. Dried Thyme
• 1 Tsp. Salt
• 1 Tsp. Black pepper

Method

1. Preheat oven to 350 degrees F
2. In a large bowl, add ground beef and all the dry ingredients and mix well together.

3. Form patties and place on roasting rack.

4. Bake for 35-40 minutes until no longer pink inside the meat ( you can peek if you need to)


5. Remove from oven and top with cheese; place back in the oven until melted.
6. ENJOY!

From Zesty

Strawberry Stuffed French Toast

You want pretty thick slices of bread so that you can make a slice to stuff your bread.

Filling:
2 Tablespoons unsalted butter, softened and more for cooking the french toast
4 ounces cream cheese, softened
1 1/2 Tablespoons strawberry preserves or jam
1 cup diced strawberries
4 thick slices challah, French, or Italian bread
Powdered sugar, for dusting

Egg Batter:
6 extra-large eggs
1 Tablespoon ground cinnamon
1/4 teaspoon nutmeg
2 Tablespoons sugar
1 teaspoon vanilla extract
1 cup whole milk

Breading:
1 1/2 cups crushed Cornflakes
1 cup sliced almonds

Method:

1. In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold in the diced strawberries into the cream cheese mixture.

2. Cut bread into thick slices. Make an incision on the crust side of the 4 pieces of bread about 3/4 of the way through. You're creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

3. For the egg batter, add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium shallow bowl and mix well. Set aside.

4. Prepare the breading by adding the crushed cornflakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

5. Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

6. Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. Thank you to the girl who ate everything.

Summer Cake

FOR THE CAKE:
1 box (18.25 Oz. Box) Yellow Cake Mix
1 stick Margarine (softened)
1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
4 whole Eggs
1 teaspoon Vanilla Extract

FOR THE TOPPING:
1 package (4 Oz. Box) Vanilla Instant Pudding Mix
1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
½ cups Powdered Sugar
4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
Extra Mandarin Orange Slices, For Garnish

Preparation Instructions

1. Preheat oven to 350 degrees.
2. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla.
3. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small.
4. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set.
5. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
6. Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix.
7. Add powdered sugar and mix, then mix in whipped topping.
8. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.

To serve, cut cake into squares and top each square with a mandarin orange slice.

Brownie Chunk and Chocolate Chip Cookies

1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup chocolate chips
2 cups cubed prepared brownies

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.
2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.
3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.
4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

Makes 3 dozen cookies

Ultimate Shortbread Cookies

Ingredients:
1 cup of unsalted butter, room temperature
1/2 cup of granulated sugar
2 cups all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
non-pareils, coarse sugar, or chopped nuts (optional)

Method:
1. In a stand mixer, beat the room temperature butter, sugar and extracts until the mixture is light and fluffy (2-3 minutes on high).
2. Add the flour, half a cup at a time, beating well between each addition.
3. Roll the dough a log and wrap tightly in plastic wrap, then chill until very firm or up to three days.
4. After "logs" are very firm, roll them in sprinkles or nuts (optional) and slice into ¼" slices. Bake on ungreased baking sheet in a 350 degree oven for 18 to 20 minutes Cool on baking rack.

Makes about 24 cookies. Recipe can be doubled.

Mini Chocolate Chip Turtle Cookies

• 1/2 cup unsalted butter, softened
• 1 3/4 cups all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup lightly packed brown sugar
• 1/3 cup granulated sugar
• 1 large egg
• 1 1/2 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup finely chopped pecans, toasted
• Melted caramel, for drizzling

1. In a medium mixing bowl, sift together flour, baking soda and salt. In a large mixing bowl, using a mixer on medium speed, beat together butter, brown sugar and granulated sugar until creamy - about 1-2 minutes. Beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour until just combined; stir in chocolate chips and pecans until combined. Chill dough in the refrigerator for 30 minutes.
2. Heat oven to 350 degrees F. Coat cookie sheets with cooking spray.
3. Roll dough into balls (about 2 teaspoons per ball), place on cookie sheets, and flatten using the palms of your hands. Bake 8 minutes or until set and light golden. Cool on wire racks. Drizzle with melted caramel.

From Lovin the Oven

Killer Brownies - I want these for my Birthday

Ingredients

• 1 box (18.5 Ounce) German Chocolate Cake Mix (Duncan Hines)
• 1 cup Finely Chopped Pecans
• ⅓ cups Evaporated Milk
• ½ cups Evaporated Milk (additional)
• ½ cups Butter, Melted
• 60 whole Caramels, Unwrapped
• ⅓ cups Semi-Sweet Chocolate Chips
• ¼ cups Powdered Sugar

Instructions:

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together cake mix, chopped pecans, 1/3 cup evaporated milk, and melted butter. Stir together until totally combined. Mixture will be very thick.
3. Press half the mixture into a well-greased 9 x 9 inch square baking pan. Bake for 8 to 10 minutes. Remove pan from oven and set aside.
3. In a double boiler (or a heatproof bowl set over a saucepan of boiling water) melt caramels with additional 1/2 cup evaporated milk. When melted and combined, pour over brownie base. Sprinkle chocolate chips as evenly as you can over the caramel.
4. Turn out remaining brownie dough on work surface. Use your hands to press it into a large square a little smaller than the pan. Use a spatula to remove it from the surface, then set it on top of the caramel and chocolate chips.
5. Bake for 20 to 25 minutes. Remove from pan and allow to cool to room temperature, then cover and refrigerate for several hours.
6. When ready to serve, generously sift powdered sugar over the surface of the brownies. Cut into either nine or twelve helpings, and carefully remove from the pan.

Cheerio Snickerdoodles

Ingredients:

• 8 tablespoons butter, at room temperature
• 1/2 cup sugar
• 1/2 cup brown sugar, packed
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1/2 cup oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 3/4 cups Honey Nut Cheerios

For cinnamon sugar:

• 1/4 cup sugar
• 1 tsp cinnamon

Method to the Madness:

1. Mix together flour, oats, baking powder, baking soda, cinnamon and salt. Set aside.
2. Cream butter and both sugars together until well mixed. Add in the egg and vanilla.
3. Mix in the dry mixture to the wet mixture. Slowly stir in the Cheerios.
4. Chill the dough for 2 hours.
5. Preheat oven to 375 degrees.
6. Shape dough into balls and roll in cinnamon sugar mixture. Bake for 10-12 minutes. Cool on baking sheet for 5 minutes before moving cookies to a cooling rack.

Granola

6-7 c regular rolled oats
1 c wheat germ (or more oats)
½ c flaked coconut
1 c chopped walnuts
½ c cashews (or other)
¾ c brown sugar
¾ c cooking oil
1/3 c water
2 tsp vanilla
1 c raisins (after baking)

Combine dry ingredients and mix well. Mix oil, water and vanilla; add and mix with all. Spread in large, shallow pan and bake at 350 for about 45 minutes, stirring frequently (I do it about every 20 mins). Add raisins after baking. Cool and store in a covered container. Servings: 11 cups, Prep time: 10 min, Cook time: 30 min

Norwegian Orange Cake

Ingredients

• 1 1⁄2 sticks butter
• 1 c sugar
• 3 large eggs
• zest of 1 orange
• 1⁄3 c plus 2 tablespoons orange juice, divided
• 1 1⁄3 c flour
• 1 1⁄2 t baking powder
• 3 oz dark chocolate (preferably 70%), finely chopped
• 3⁄4 c powdered sugar
• candied orange peel as garnish

Instructions:

1. Heat the oven to 350 degrees.
2. In a large bowl using a hand mixer, beat the butter and 1 cup sugar until light and fluffy, 3 to 5 minutes.
3. Add the eggs, one at a time, until thoroughly incorporated.
4. Beat in the orange zest and one-third cup juice.
5. In a medium bowl, sift together the flour and baking powder.
6. With the mixer running, slowly add the flour mixture until combined to form the cake batter.
7. Fold in the chopped chocolate.
8. Place the batter into a greased and floured 9-inch bundt pan, smoothing the top of the batter. (The batter will come slightly less than halfway up the sides of the pan.)
9. Bake the cake until puffed and lightly browned on top and a toothpick or cake tester inserted comes out clean, 45 to 55 minutes.
10. Remove from the oven and cool in the pan on a cooling rack, then remove from the mold. The finished cake will be about 3 inches tall in the center.
11. While the cake is cooling, make the icing:
12. In a medium bowl, sift the powdered sugar.
13. Add the remaining 2 tablespoons orange juice and whisk to form the icing.
14. Drizzle the icing over the cooled cake, then garnish with the candied orange.

Apple Pork Roast Pasta with Feta

Ingredients (Pork Roast)

* Pork Roast
* 1/2 Cup Apricot Jam
* 1 Tbsp. Dried Rosemary
* 3 Tbsp. Apple Juice

Method

1. Add all ingredients to the slow cooker and set to low and cook for 8 hours.


Ingredients (Pasta Dish)

* 2 Cups cooked Pork Roast
* 1 Cup Button Mushrooms
* 1 Cup Broccoli
* 1 Cup Baby Spinach
* 1/4 Cup Chopped Walnuts
* 1/4 Cup Feta Cheese
* 2 Cups Spiral Pasta
* 1 Tbsp. Hoisin Sauce
* 2 Tsp. Soy Sauce
* 1 Clove Garlic
* 1 Tbsp. Ginger
* 2 Tbsp. Orange Juice
* 1 Tbsp. Olive Oil

Method

1. Preheat Large Pan on Medium- High Heat and add olive oil.
2. Add pork pieces and mushrooms, sautee for 3-4 minutes until the pork and mushrooms caramelize.
3. Add Ginger and Garlic, Cook for 3 more minutes
4. Add Soy Sauce and Hoisin Sauce
5. Add Orange Juice and Broccoli – stirring to coat the broccoli ( be sure to add a sprinkle of salt on the broccoli to ensure it stays bright green.
6. Add Spinach – cook for 1 minute while stirring ( If you find the hoisin sauce is sticking to the pan which is quite possible due to all the sugars – add a tablespoon of hot water to the hot pan and de-glaze the pan and get all those great flavors.
7. Add Walnuts and cooked spiral pasta (you can use whatever pasta you have on hand as well).
8. Plate and top with Feta Cheese.
9. Enjoy!

Raggedy Robins

Ingredients:
2 cups sugar
1/2 cup white chocolate chips
1 stick butter
1/2 cup milk
1 tsp. Vanilla
1/2 cup peanut butter
3 cups regular rolled oats

1. n a large Dutch Oven mix sugar, white chocolate chips, butter, and milk.
2. Stir over medium heat and bring to a rolling boil. Boil one minute (after rolling boil starts.)
3. Remove from heat. Quickly stir in vanilla, peanut butter, and oatmeal.
4. Working quickly, drop by tablespoons onto waxed paper.
5.Cool for 20 minutes. Makes 36. From Big Red Kitchen

Glazed Caramelized Roasted Banana Bread Drop Doughnuts

Ingredients:

* 3 large ripe bananas, cut into 1/2-inch slices
* 2 tablespoons cold butter, cubed
* 3 tablespoons light brown sugar
* Vegetable oil, for frying
* 1 3/4 cups all-purpose flour
* 1 teaspoon ground cinnamon
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/4 cup heavy cream
* 1/4 cup sour cream
* 1 egg
* 1 cup cinnamon chips (recommended: Hershey's)

Glaze:

* 1/3 cup milk
* 1 tablespoon unsalted butter
* 1/2 teaspoon vanilla extract
* 2 cups confectioners' sugar

Directions
1. Preheat oven to 400 degrees F.
2. Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
3. Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
4. In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
5. In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
6. In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

From picky-palate

Texas Chicken Rub

Ingredients

Chicken

Rub

• 5 tablespoons paprika
• 2 1/2 tablespoons salt
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 4 teaspoons black pepper
• 4 teaspoons dried parsley
• 2 teaspoons cayenne pepper
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1/4 teaspoon hot chili powder
• Grated lemon zest

Method

1. Preheat oven to 350 degrees.
2. Prepare chicken and ensure the chicken is clean and dry.  ( I like to pat it dry with paper towel to ensure the rub will adhere better).
3. Take some of the rub and massage it all over the chicken, pressing firmly to allow it to penetrate the skin.  Transfer it to a tupperware dish or a ziploc bag and let it rest in the fridge.

4. Place chicken on cookie sheet and bake at 350 for about 45 – 60 minutes.


Zesty Tip: When I make rubs, I make them in large batches and store it in jars for future use.  This saves a lot of time and adds variety to your dinner.  As I have mentioned before… variety is the spice of life.

Chocolate Chip Pretzel Cookies

Ingredients:

• 1 1/2 cups of all purpose flour
• 1/2 tsp. of salt
• 1/4 tsp. of baking soda
• 1/2 cup of butter at room temperature
• 1/2 cup of tightly packed light brown sugar
• 1/3 cup of granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup milk chocolate chips
• 1/2 cup broken up pretzel pieces

Directions:

1. In a separate bowl, mix together the flour, baking soda, and salt. Set aside.
2. Beat the butter and sugars together until well blended. On low speed, slowly add the beaten egg and vanilla extract until combined.
3. Add the flour mixture to the wet mixture until the batter comes together. Stir in the chocolate chips, and pretzels. Cover and refrigerate for at least an hour.
4. Preheat the oven to 350F. Form the dough into balls and place on baking sheet. Bake for 10 minutes.

From Lovin the Oven

Lime Sugar Cookies with Toasted Coconut

Ingredients:

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1/2 teaspoon vanilla extract
Zest of one large lime, finely minced
3 tablespoons lime juice
½ cup unsweetened toasted coconut

1/2 cup sugar for rolling cookies

Directions

1. Preheat oven to 350 degrees.
2. Line cookie sheets with parchment paper or grease lightly with non-stick cooking spray.
3. In a medium bowl, stir together flour, baking soda, baking powder and salt. Set aside.
4. With a mixer, beat together the butter and sugar until smooth and very fluffy.
5. Beat in egg, vanilla extract, lime juice and lime zest.
6. Gradually blend in the dry ingredients and toasted coconut.
7. Roll rounded teaspoonfuls of dough into balls, then roll in sugar.
8. Place on prepared cookie sheets about 1 1/2 inches apart. Bake for 8 to 10 minutes, or until lightly browned.
9. Let stand on cookie sheet two minutes before removing to cool on wire racks.

Oh, these are SO good!

Date-Walnut Bread with Chocolate and Orange

1 cup boiling water
1 cup chopped pitted dates
2 cups + 2 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
3 tablespoons oil
3/4 cup granulated sugar
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
1 cup coarsely chopped walnuts, toasted
1/2 cup coarsely chopped dark chocolate (about 2 ounces)
Method:
1. Heat oven to 350 degrees F. Coat a loaf pan with cooking spray.
2. Pour boiling water over dates in a medium bowl and allow to sit.
3. In a medium bowl, sift together flour, baking powder and salt. In a large mixing bowl, whisk together egg, oil, sugar, orange zest and vanilla until well combined; whisk in date mixture until combined. Fold in flour mixture until just combined. Fold in walnuts and chocolate until just combined.
4. Place batter into prepared pan. Bake 50-55 minutes or until golden brown, well risen, and a toothpick inserted into bread comes out with moist crumbs attached.

Cool for about 20 minutes before removing bread to a wire rack to cool completely.

Makes 1 loaf

Black Bean Soup

1 onion, chopped
1 Tablespoon canola oil
1-2 Tablespoon(s) taco seasoning
1-3 teaspoon(s) chili powder
1-3 teaspoon(s) ground cumin
3 cans black beans
1/2-1 cup water
1/2 cup prepared salsa
salt to your liking
1 Tablespoon lime juice

Garnish:
Sour Cream
Shredded Cheese
Cilantro

Put onion and oil in a large pot stirring 2 to 3 minutes on medium heat. Add taco seasoning, chili powder and cumin to your liking and keep stirring with onion 1 minute more. Add beans, water, salsa, and salt. Bring to a boil; reduce heat and simmer for 10 minutes. Remove from the heat and stir in lime juice. Transfer no more than 1/2 the soup to a blender and puree (use caution when pureeing hot liquids). Stir the puree back into the saucepan, serve, and garnish.

Banana Chocolate Chip Cookies

Ingredients

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup white sugar
• 2/3 cup butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup mashed bananas
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour, baking powder, salt, and baking soda together, and set aside.
2. Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips. Drop by spoonfuls onto prepared cookie sheets.
3. Bake in preheated oven for 12 to 15 minutes. 

Egg-in-a-Hole

Madelyn's Favorite Breakfast

 

Ingredients

• 1 sliceOf Your Favorite Kind Of Bread
• 1 TablespoonButter
• 1 wholeEgg
• Salt To Taste
• Pepper To Taste

Preparation Instructions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.
Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.

Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.
 
From Pioneer Woman

Sour Cream Noodle Bake

Ingredients

• 1-¼ pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• ½ teaspoons Salt
• Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• ½ cups Sour Cream
• 1-¼ cup Small Curd Cottage Cheese
• ½ cups Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation Instructions

1. Preheat oven to 350 degrees.
2. Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
3. Cook egg noodles until al dente. Drain and set aside.
4. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper.
5. Add to noodles and stir. Add green onions and stir.
6. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese.
7. Bake for 20 minutes, or until all cheese is melted.
8. Serve with crusty French bread.

From the PioneerWoman

Black-Eyed Pea Dip

Ingredients

• 1 can (14-ounce) Can Black-eyed Peas
• ¼ whole Onion, Chopped Fine
• ¼ cups Sour Cream
• 8 slices Jarred Jalapenos
• 1 cup Grated Sharp Cheddar Cheese
• 3 Tablespoons Salsa
• Hot Sauce, to taste
• Salt And Black Pepper To Taste

Method:

1. Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.
2. Add all other ingredients, stirring to combine.
3. Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.
4. Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they’re canned together.) If you do this, you can omit the extra jalapenos.

Ricotta Stuffed Spinach and Broccoli Pizza Pie

16 oz whole wheat or white pizza dough
1 Cup ricotta cheese
1/4 Cup grated parmesan cheese
1 Tablespoon extra virgin olive oil
2 Cups fresh spinach leaves, chopped
2 Cups fresh broccoli florets, steamed until fork tender, about 3 minutes in boiling water
Pinch of salt
1/2 Cup Roasted red bell peppers, from can or fresh
1 1/2 Cup shredded mozzarella cheese
2 Tablespoons extra virgin olive oil
1/2 teaspoon dried Italian Seasoning

1. Preheat oven to 375 degrees F. Divide dough into 2 equal pieces. Spread and press one piece of dough into the bottom and sides of a 9-9 ½ inch round cake or tart pan that has been sprayed with non-stick cooking spray. (I used a 9 ½ inch deep quiche pan with a removable bottom that worked perfectly) In a medium bowl, mix together the ricotta and parmesan cheese until well combined. Spread into pressed pizza dough.

2. Place olive oil into a medium skillet over medium heat. Saute spinach until wilted down, about 3 minutes. Place evenly over ricotta cheese layer. Place steamed broccoli florets over spinach and season with a pinch or two of kosher salt. Layer roasted red peppers, then mozzarella cheese over top. Press out remaining piece of dough and place over filling, tucking edges inside of pan. Brush with olive oil and sprinkle with Italian Seasoning. Bake for 25-35 minutes or until crust is golden brown and cooked through.

3. Let cool for 10 minutes before removing from pan or cutting into wedges.

Garlic Toasted Spaghetti Pie

1 lb spaghetti noodles

2 Tablespoons extra virgin olive oil
1 onion, finely chopped
1 lb ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon Lawry’s garlic salt
26 oz jar of your favorite pasta sauce
10 fresh basil leaves stacked, rolled and thinly sliced (chiffonade)
1/4 Cup fresh grated parmesan cheese
1 Cup shredded cheddar or mozzarella cheese

2 Tablespoons extra virgin olive oil
1/4-1/2 teaspoons Lawry’s garlic salt
1 roll Pillsbury French Bread Loaf

1. Preheat oven to 350 degrees F. Cook pasta according to package directions, drain and set aside.

2. Heat oil in large skillet over medium heat. Saute onions for 5 minutes then add beef, salt, pepper and garlic salt to brown, about 7-9 minutes. Reduce heat to low then stir in sauce, basil leaves and cooked pasta.

3. Open French Bread and unroll it to rectangle. With a knife cut it in 2 equal parts. Take one piece and press into the bottom of a well greased springform pan pressing up the sides slightly. Bake for 10 minutes then remove from oven. Transfer approximately 3/4 of the spaghetti into the pan (or fill about 3/4 way to the top of pan) (save leftover spaghetti for later). Sprinkle top with parmesan and cheddar cheese. Take remaining piece of dough and place it over top of spaghetti trying to cover entire surface. Brush olive oil over top of dough then sprinkle with garlic salt. Bake for 20-25 minutes or until bread is just golden brown. Let cool for 10-15 minutes before slicing. Enjoy!