1. #6414
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    Chicken Crescent Rolls

    2 cans of low fat refrigerator crescents
    1 can of healthy low sodium cream of chicken soup (26oz)
    1 cup fat free cheddar cheese
    2 boneless skinless chicken breast

    I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

    Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.


    Olive Garden Alfredo Sauce

    1 pkg Pasta (penne or fettuccine)
    1 stick of butter
    1 clove of minced garlic
    1 pint of heavy cream
    1 cup of fresh Parmesan cheese
    2 tbsp cream cheese
    1/4 tsp salt
    1/2 tsp white pepper

    Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve.

    Just like Olive Garden. {copy cat}


    CRACK POTATOES!!!
    ***Warning, Highly Addictive***


    2 (16oz) containers sour cream
    2 cups cheddar cheese, shredded
    2 (3oz) bags real bacon bits (I use Real BACON!!!)
    2 packages Ranch Dip mix
    1 large bag frozen hash brown potatoes


    Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

    *I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.


    BUTTERMILK PIE:

    1/2c buttermilk
    1 3/4c sugar
    2 large eggs
    3tbsp flour
    pinch of salt
    1 stick butter
    1tsp vanilla
    nutmeg

    Preheat oven to 400°. Mix everything together and pour into an unbaked 9" pieshell. Sprinkle the top lightly with nutmeg. Bake 15min. Reduce oven to 350° and bake 45min. Cool to allow filling to set.
    Last edited by Jolie Rouge; 07-22-2013 at 07:39 PM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

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  3. #6415
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    Millionaire Pie.

    Makes 1 pie.
    if you want to make 2 use all of the ingredients.




    1/2 of (8 ounce) package cream cheese, softened
    1/2 of (14 ounce) can sweetened condensed milk
    1/2 of (12 ounce) container frozen whipped topping, thawed
    1/2 of (20 ounce) can crushed pineapple, drained
    3/4 of cup chopped pecans
    1 (9 inch) prepared graham cracker crusts ( or 2 for 2 pies)

    Directions

    Blend together the cream cheese and condensed milk; gently fold in the whipped topping.
    Stir in the crushed pineapple and pecans; pour into pie crusts and refrigerate for 3 to 4 hours.




    Creamy Garlic and Butter Shrimp

    1 lb raw shrimp, peeled, deveined and tails removed
    3 cloves garlic, minced – divided
    1 tablespoon lemon zest
    1 tablespoon vegetable oil
    3 tablespoons butter
    1 tablespoon basil, chopped fine
    6-8 oz Angel Hair pasta
    Grated parmesan

    Place the shrimp in a bowl and add one teaspoon of garlic, the lemon zest and the vegetable oil. Stir and let marinate while the pasta cooks.

    Cook the pasta according to the package instructions, but cook for one minute less than instructed.

    During the last three minutes of the pasta cooking time heat the butter in a large skillet until it foams. Add the remaining garlic and saute until fragrant, about 30 seconds. Add the shrimp with the marinade and cook for 30 seconds, or until the shrimp are just turning pink. Add the basil and stir to combine.

    Reserve 1/4 cup of the cooking liquid, then drain the pasta and add it directly to the pan – work quickly or your shrimp will over cook. Stir to combine, allowing the shrimp and past to cook the rest of the way, about one minute more. If the sauce does not coat the pasta completely add a bit of the cooking liquid to thin it out.

    Top with grated Parmesan and a spritz of lemon juice.



    Crockpot Bacon Cheese Potatoes

    Ingredients


    1/4 pound bacon, diced – bake it first in the oven so that it is “done” and browned then I dice it and place in the crock pot.
    2 medium onions, thinly sliced
    4 medium potatoes, thinly sliced (or if you use a new potato or Yukon gold then halve)
    1/2 pound cheddar cheese, thinly sliced (shredded is fine)
    salt and pepper
    butter
    Green Onions (optional)

    Instructions

    Line crockpot with foil, leaving enough to cover the potatoes when finished – this will help to not stick and to steam the potatoes – also to keep them from getting discolored or mushy. Layer half each of the bacon, onions and potatoes in the crockpot. Season to taste with salt and pepper and dot with (real) butter. Repeat layers of bacon, onions, potatoes and cheese. Dot with butter. Cover with remaining foil. Cover and cook on low for up to 6 hours (check at 4 hours – depending on your crock pot). Add cheese for the last 20 – 30 minutes and enjoy!


    Cucumber Salad

    Great side dish for only 50 calories!

    Ingredients:


    1 large cucumber
    2 tsp coarse sea salt (or to taste some think it is a little salty)
    1 Tbsp light sour cream
    1 tsp finely chopped onion
    1 tsp fresh dill, chopped
    1 tsp vinegar
    1 tsp sugar

    Slice and set aside cucumbers. Blend remaining ingredients. Gently toss cucumber with dressing and chill.
    Last edited by Jolie Rouge; 07-23-2013 at 10:50 AM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  4. #6416
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    Blow your MIND" Tomato Basil Pasta!
    No Straining, just Stirring


    Throw it all in the pot, INCLUDING the uncooked Pasta, and cook!
    Bring it to a boil, then... reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

    Ingredients

    12 ounces pasta (I used Linguine)
    1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
    1 large sweet onion, cut in julienne strips
    4 cloves garlic, thinly sliced
    1/2 teaspoon red pepper flakes
    2 teaspoons dried oregano leaves
    2 large sprigs basil, chopped
    4 1/2 cups vegetable broth (regular broth and NOT low sodium)
    2 tablespoons extra virgin olive oil
    Parmesan cheese for garnish

    Directions


    Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

    Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

    Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.


    Southern Creamy Pralines

    This is a very old family recipe that we have been using since my great great grandmother. It was originally made in a cast iron dutch pot. We love it and there is no other recipe as rich as this one. Pralines are a big part of our Cajun family and we make them all the time. I know you will enjoy this as much as we do.

    3 cups sugar
    1 cup buttermilk
    1/4 cup light corn syrup
    1 pinch salt
    1 teaspoon baking soda
    1 teaspoon vanilla extract
    1 quart pecans

    Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.

    ***at 235° F on Candy thermometer, the syrup is at the “soft-ball” stage. That means that when you drop a bit of it into cold water to cool it down, it will form a soft ball.***

    Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on a well greased cookie sheet, foil or wax paper.(DO IT FAST before the candy hardens)

    Humidity affects pralines... in the event that it will not "set up" ... pour into jars and use as a glaze for ice cream or pound cake.
    Last edited by Jolie Rouge; 07-24-2013 at 11:04 AM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  5. #6417
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    SEAFOOD STUFFED BELL PEPPERS

    6 medium bell peppers
    1/2 stick butter
    1/2 pound lump crab meat
    1/2 pound small shrimp, peeled and deveined
    1/2 pound crawfish tails
    2 cloves garlic, minced
    1/2 cup onions, chopped
    1/2 cup bell pepper, chopped
    1/2 cup celery, chopped
    1/4 cup fresh parsley, chopped
    1 tablespoon Cajun seasoning
    couple good shakes of hot sauce
    salt to your taste
    1 1/2 cups Italian bread crumbs
    1 cup shredded cheddar cheese

    Cut tops off bell peppers, wash them, and remove seeds. Par boil them in a large pot of salted water for 10 minutes. Drain and set aside. In a large skillet, sauté crawfish, shrimp, onions, bell pepper, garlic, and celery in butter for 10 minutes. Add crab meat, Cajun seasoning, salt, and hot sauce and cook for 5 more minutes. Remove from heat and add bread crumbs and 1 cup of cheese and mix thoroughly. Stuff the par boiled bell peppers with this mixture and top with left over cheese. Place the stuffed peppers in a shallow baking dish, and add about a cup of water, or enough to cover bottom of dish, and bake at 350 degrees for 30 to 35 minutes. If you don't have crawfish tails, this dish is just as good with only the shrimp and crab meat.


    Last edited by Jolie Rouge; 07-24-2013 at 03:24 PM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  6. #6418
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    CROCK POT SESAME CHICKEN
    On busy crazy days, it is soooo nice to come home to this

    1 1/2 pound boneless/skinless chicken breasts
    1/2 cup honey
    1/4 cup soy sauce
    2 tablespoons dried onion
    2 tablespoons ketchup
    1 tablespoon oil
    1/2 teaspoon garlic powder
    2 teaspoons cornstarch dissolved in 3 Tablespoons water
    Sesame seeds

    Put chicken into crock pot. Combine honey, soy sauce, onion, ketchup, oil, and garlic. Pour over chicken. Cook on low for 3-4 hours or on high 1 1/2 – 2 1/2 hours, or just until chicken is cooked through. Remove chicken from crock pot, leave sauce. Dissolve 2 teaspoons of cornstarch in 3 tablespoons of water and pour into crock pot. Stir to combine with sauce. Replace lid and cook sauce on high for ten more minutes or until slightly thickened. Cut chicken into bite size pieces and return to crock pot - can leave chicken in and simmer on low or serve. Sprinkle with sesame seeds and serve over rice.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  7. #6419
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    Here is a collection of different flavored curd recipes



    Lemon Curd lemon curd — n a soft paste made from lemons, sugar, eggs, and butter, used as a spread or filling lemon curd or lemon curd ...

    Key Lime Curd

    Ginger Carrot Curd

    There are so many to explore and enjoy….


    http://www.punkdomestics.com/category/tags/curd
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  8. #6420
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    Slow Cooker Chicken Tortilla Soup

    Ingredients:

    1lb chicken breast, trimmed
    15oz can sweet whole corn kernels, drained
    15oz can diced tomatoes, drained
    5C chicken stock
    3/4C onion, chopped
    3/4C green pepper, chopped
    1 serrano pepper, minced
    2 cloves garlic, minced
    1/4 tsp chili powder
    1 1/2 tsp salt, divided
    1 tsp ground pepper, divided
    Monterey Jack cheese, shredded
    Seasoned tortilla strips

    Directions:

    To your slow cooker add first 9 ingredients plus 1 tsp salt and 3/4 tsp ground pepper. Cook on high for 4 hours or low for 8 hours.

    Prior to serving, remove chicken breasts. Transfer chicken to the bowl of a stand mixer fitted with a paddle attachment for easy shredding. Alternately you may shred chicken by hand. Season chicken with 1/2 tsp salt and 1/4 tsp pepper. Return shredded seasoned chicken to slow cooker bowl. Stir gently.

    If serving immediately, divide among bowls. Top off with a generous helping of shredded cheese and seasoned tortilla strips. Soup may be stored in the fridge for up to several days. If freezing, label containers well with soup name and date.

    http://www.bakedbyrachel.com/2012/09...tortilla-soup/
    Last edited by Jolie Rouge; 07-26-2013 at 10:32 AM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  9. #6421
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    Olive, Bacon and Cheese Bread Recipe



    Eat Well 101 website shares an amazingly tasty olive, bacon and cheese bread recipe that would be a meal in itself but would be perfect for making a very hearty sandwich. Can you picture lettuce, tomato, your favorite lunch meat nestled between two thin slices ?

    This website has so many great recipes to explore…. I enjoyed wandered around it for forty-five, LOL. Click here to read the recipe:

    http://www.eatwell101.com/bacon-and-cheese-bread-recipe

    Ingredients list for the Olive, Bacon and Cheese Bread
    ◾5 fl oz (15cl) of white wine
    ◾3 1/3 fl oz (10cl) olive oil
    ◾4 eggs
    ◾1/2 teaspoon salt
    ◾2 1/2 cup (250g) all purpose flour
    ◾1 teaspoon of baking powder (about 5g)
    ◾5 ounces (150g) grated emmenthal or cheddar
    ◾1 large onion
    ◾3 1/2 ounces (100g) bacon
    ◾7 ounces (200g) ham on the bone
    ◾3 1/2 ounces (100g) black olives
    ◾3 1/2 ounces (100g) green olives
    ◾2 tablespoons chopped parsley

    Instructions

    1. In a large bowl, whisk together the wine, oil, eggs and salt.
    2. Separately, mix the flour and baking powder, sift and stir into the liquid preparation.
    3. Chop the onion finely and melt in a skillet with a bit of olive oil (or butter).
    4. Add the bacon to onions and cook for a few minutes then keep aside. Take care of draining the mixture to avoid a soggy dough.
    5. Slice the olives and parsley and cut the ham.
    6. Add all ingredients and grated cheese to the basic preparation and mix.
    7. Pour into a buttered pan.
    8. Bake in the oven for 1 hour at 360°F (180°C).







    Cheesy Baked Dip

    8 oz. sour cream
    8 oz. cream cheese
    16 oz. cheddar cheese, grated (sharp or mild)
    4 oz. chopped green chilies
    Green onion (suit your own taste)
    1 c. chopped ham
    1/2 pound chopped bacon
    1 round bread loaf, hollowed out

    Mix first seven ingredients together and put into the hollowed out bread loaf.
    Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips...









    LEMON BROWNIES -

    Ingredients:
    1/2 cup unsalted butter, softened
    3/4 cup flour
    2 eggs, large
    2 tbsps lemon zest
    2 tbsps lemon juice
    3/4 cup granulated sugar
    1/4 teaspoon sea salt

    For the tart lemon glaze:
    4 tbsps lemon juice
    8 tsps lemon zest
    1 rounded cup powdered sugar

    Directions:
    1. Preheat the oven to 350 degrees.
    2. Grease an 8×8 inch baking dish with butter and set aside.
    3. Zest and juice two lemons and set aside.
    4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
    5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
    6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
    7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
    8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
    9. Filter the powdered sugar and whisk with lemon zest and juice.
    10. Spread 1/2 the glaze over the brownies with a rubber spatula and let glaze set.
    11. Spread 1/2 the glaze over the bars, and let it set (not harden like most).
    12. Cut into bars and serve.





    This is a Top Secret recipe version of Starbucks Lemon loaf.

    Starbucks Lemon Loaf

    1 1/2 cup(s) FLOUR
    1/2 teaspoon(s) BAKING SODA
    1/2 teaspoon(s) BAKING POWDER
    1/2 teaspoon(s) SALT
    3 EGGS
    1 cup(s) SUGAR
    2 tablespoon(s) BUTTER; Softened.
    1 teaspoon(s) VANILLA
    1 teaspoon(s) LEMON EXTRACT
    1/3 cup(s) LEMON JUICE
    1/2 cup(s) OIL

    LEMON ICING

    1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
    2 tablespoon(s) WHOLE MILK; I Used 2%.
    1/2 teaspoon(s) LEMON EXTRACT

    Instructions

    Combine flour, baking soda, baking powder and salt in a bowl.
    Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
    Pour wet ingredient into the dry ingredients and blend until smooth.
    Add oil and mix well.
    Pour batter into a well greased 9x5-inch loaf pan.
    Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
    Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
    When the loaf is cool, remove it from pan and frost the top with the icing.
    Let the icing set up before slicing.
    Last edited by Jolie Rouge; 07-26-2013 at 08:29 PM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  10. #6422
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    crunchy honey garlic pork chops



    Ingredients

    6-9 pork chops (not too thick)
    2 eggs
    4 Tbsp water
    2 c flour
    1 tsp salt and pepper
    1 tsp garlic powder
    canola oil or vegetable oil for fryimg

    FOR THE GLAZE

    1 1/2 c honey
    1/2 c brown sugar
    1/2 tsp ginger
    1 dash(es) cayenne pepper or to your taste
    1/2 c soy sauce
    1 Tbsp garlic
    2 Tbsp butter

    Whisk the eggs and 4 tablespoons water together in a shallow dish. Mix the flour, salt, pepper and garlic powder in another shallow dish. Dip the chops in the flour then over into the egg. Then back over into the flour once again. (This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating then shake them a little and place in a pan with about half inch of oil. ) Be sure the oil is hot but not to hot or the chops will cook to fast. You need to get it good and hot and then turn to about medium. Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off. Remove from the pan to a 9x13 baking dish. Saute the garlic a little in the butter. Add the honey, soy sauce, brown sugar, cayenne and ginger. Bring to a boil then reduce the heat to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over. Pour half the glaze over the chops. Flip them over and pour the other half over the other side. Place uncovered in a preheated 350 oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.


    Peach cake:

    1 large can sliced peaches, drained and mashed (I used 2 regular cans since that is all I had at the time) You could also use fresh peaches.
    2 cups all-purpose flour
    2 cups sugar
    2 teaspoons baking soda


    Drain the peaches and empty into a large bowl. I just used my hands to mash them. Add flour, sugar and soda and mix well. Spray a 9 x 13 inch cake pan and pour in batter. Bake in a preheated 350F degree oven for 35 minutes. See recipe below for icing.

    ICING:
    3/4 cup sugar
    3/4 regular sized can of evaporated milk
    1 stick butter or margarine
    1 cup coconut (I used a little more than a cup of coconut)
    1 cup nuts

    Boil everything but the nuts on top of the stove until thickens, remove from heat, stir in nuts and spread on cooled cake.
    Last edited by Jolie Rouge; 07-28-2013 at 01:41 PM.
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  11. #6423
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    http://thehomesteadsurvival.com/?p=29456
    52 Grilling Time Secret Extras
    Laissez les bon temps rouler! Going to church doesn't make you a Christian any more than standing in a garage makes you a car.** a 4 day work week & sex slaves ~ I say Tyt for PRESIDENT! Not to be taken internally, literally or seriously ....Suki ebaynni IS THAT BETTER ?

  12. #6424
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    If you like squash here is a recipe to try. I made this like it said and put raw onions over the top. It was good but next time I think I would cook the onions first.
    My sister in law shouldn't have the bread so she made it like a lasagna and layered it and added onions in her layers. She made a double recipe.
    I think next time I make it I will do more like she did but brown some sausage and mix in with it. I was wondering how it would work with using some lasagna noodles also.

    SUMMER SQUASH GALETTE

    2-1/2 cups yellow summer squash, thinly sliced
    1 refrigerated, unbaked pie crust
    3/4 cup ricotta cheese
    1/2 cup grated parmesan cheese
    1/4 cup grated mozzarella cheese
    1 clove garlic, minced
    1 Tbsp. olive oil
    2 tsp. finely shredded lemon peel
    1Tbsp. lemon juice
    1/4 tsp. salt
    1/4 tsp. freshly ground black pepper
    1 egg yolk

    1. Sprinkle squash lightly with salt. Transfer to a colander and let drain for 15 minutes. Pat dry with paper towels. Preheat oven to 400 degrees.

    2. Meanwhile, on a large piece of floured parchment paper, roll dough to a 12-inch circle. Transfer parchment and dough to a large baking sheet and set aside.

    3. For ricotta filling - in a medium bowl whisk together ricotta, Parmesan, mozzarella, garlic, 1 tsp. olive oil, lemon peel, lemon juice, salt, and pepper. Using a spatula, spread ricotta mixture over the dough, leaving a 1-1/2" border. Top with squash rounds. Drizzle with remaining olive oil. Gently fold over pastry edges, pleating as necessary.

    4. In a small bowl whisk together egg yolk and 1 tsp. water. Lightly brush pastry edges with egg mixture. Transfer galette to oven and bake for 35 to 40 minutes or until edges are brown. Sprinkle with fresh dill, parsley, or basil if desired. Serve warm or at room temperature.

    Makes 6 servings - 283 calories, 18 g fat, 59 mg cholesterol, 444 mg sodium, 20 g carbs, 1 g fiber, 9 g protein.

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