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Pecan Pie Cobbler

Pecan Pie Cobbler
Recipe Type: Dessert
Cook time:
Total time:
Ingredients
  • 1 Box refrigerated pie crusts, softened as directed on box
  • 2 1/2 cups light corn syrup
  • 2 1/2 cups packed brown sugar
  • 1/2 cup butter, melted
  • 4 1/2 teaspoons vanilla
  • 6 eggs, slightly beaten
  • 2 cups coarsely chopped pecans
  • Butter-flavor cooking spray
  • 2 cups pecan halves
  • Vanilla ice cream, if desired
Instructions
  1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
  2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
  3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Recipe from Pillsbury

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Crock Pot Cashew Chicken

Crock Pot Cashew Chicken
Recipe Type: Entree
Cook time:
Total time:
Serves: 5
Ingredients
  • 2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
  • 1/4 cup all purpose flour
  • 1/2 tsp black pepper
  • 1 Tbsp canola oil
  • 1/4 cup soy sauce
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp ketchup
  • 1 Tbsp brown sugar
  • 1 garlic clove, minced
  • 1/2 tsp grated fresh ginger
  • 1/4 tsp red pepper flakes
  • 1/2 cup cashews
Instructions
  1. Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
  2. If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.
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Crock Pot Pulled Pork

Crock Pot Pulled Pork
Recipe Type: Entree
Prep time:
Cook time:
Total time:
Ingredients
  • 1 (2 pound) pork tenderloin
  • 1 (12 fluid ounce) can or bottle root beer
  • 1 (18 ounce) bottle your favorite barbecue sauce
  • 8 hamburger buns, split and lightly toasted
Instructions
  1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Recipe source

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Ingredients

  • 1 (1 ounce) package taco seasoning mix
  • 1 (16 ounce) can refried beans
  • 1 (8 ounce) package cream cheese, softened
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar salsa
  • 1 large tomato, chopped
  • 1 green bell pepper, chopped
  • 1 bunch chopped green onions
  • 1 small head iceberg lettuce, shredded
  • 1 (6 ounce) can sliced black olives, drained
  • 2 cups shredded Cheddar cheese

Directions

  1. In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.
  2. Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.
  3. Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
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3 Cheese Scalloped Potatoes

Three Cheese Garlic Scalloped Potatoes
Recipe Type: Side Dish
Prep time:
Cook time:
Total time:
Ingredients
  • 1 1/2 pounds Yukon Gold potatoes, thinly sliced
  • 2 tablespoons butter, divided
  • 1 pint heavy cream
  • 2 cloves garlic, thinly sliced
  • salt and pepper to taste
  • 2 cups shredded Cheddar cheese
  • 4 slices provolone cheese
  • 1/2 cup grated Parmesan or Romano cheese
Instructions
  1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 1 1/2 quart or larger casserole dish with butter or nonstick spray.
  2. Layer half of the potato slices in the bottom of the casserole dish. Dot with half of the butter cut or pinched into small pieces. Arrange half of the garlic slices over the potatoes, then pour half of the heavy cream over. Sprinkle one cup of Cheddar cheese over the layer, and season with salt and pepper. Repeat layering of potatoes, garlic, cream and Cheddar cheese, then top with the slices of provolone cheese. Season again with salt and pepper.
  3. Bake for 1/2 hour in the preheated oven, then sprinkle the Parmesan or Romano cheese over the top. This will create a semi-hard cheese crust. Continue baking uncovered for another 30 minutes, or until potatoes are tender when tested with a fork.
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Ruths Chris New Orleans BBQ Shrimp

Ruth’s Chris New Orleans-Style BBQ Shrimp
Recipe Type: Entree
Serves: 4
Ingredients
  • -20 large (16/20) shrimp, peeled and deveined
  • -1 ounce canola oil
  • -1 tablespoon plus 5 teaspoons green onions, chopped
  • -2 ounces dry white wine
  • -1 teaspoon fresh chopped garlic
  • -4 tablespoons Lea & Perrins Worcestershire Sauce
  • -1 teaspoon Tabasco
  • -1/2 teaspoon cayenne
  • -1/2 teaspoon paprika
  • -8 ounces (2 sticks) salted butter
Instructions
  1. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
  2. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
  3. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
  4. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
  5. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.
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Roasted Garlic Chicken Puffs

Roasted Garlic Chicken Puffs
Recipe Type: Appetizer
Ingredients
  • 1 lb chicken breasts
  • 2 oz pkgs cream cheese
  • 1/2 cup shredded Swiss
  • 1/2 cup shredded sharp cheddar
  • 2 tbsp fresh chopped garlic
  • 2 tsp chives
  • 1/2 cup green onions
Instructions
  1. Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced. Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions. It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!
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Macaroni and Cheese

Creamy Baked Macaroni and Cheese
Recipe Type: Entree
Cook time:
Total time:
Serves: 9
Ingredients
  • 16 ounces elbow macaroni (about 3 cups)
  • 3 tablespoons butter or margarine
  • 1 ½ cups milk, divided
  • 2 large eggs, lightly beaten
  • 1 lb (16-ounces) cubed (1/2 inch size) Velveeta cheese
  • 8 ounce shredded Kraft Mild Cheddar Cheese (about 2 cups), divided
  • 8 ounce shredded Kraft Monterrey Jack Cheese
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Instructions
  1. Heat oven to 375 degrees F.
  2. Cook macaroni in a large pot of salted boiling water until tender but not mushy, about 8-10 minutes. Drain well and pour into a large mixing bowl.
  3. Melt on low the Velvetta Cheese and ¾ cup milk until melted (stir often)
  4. Pour Melted Cheese Sauce over Pasta and Stir. Add in butter, ¾ cups milk, eggs, 1 cup shredded cheeses, salt and pepper. Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top.
  5. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot .
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BLT Macaroni Salad

BLT Macaroni Salad
Recipe Type: Side Dish
This cold salad is the best I have ever made. It will fly right off of the table. This is perfect to take to parties or get-togethers.. You will love this!
Ingredients
  • 1/2 cup mayonnaise
  • 3 tablespoons chili sauce
  • 2 tablespoons lemon juice
  • 1 teaspoon sugar
  • 3 cups elbow macaroni, cooked
  • 1/2 cup tomato, seeded and chopped
  • 2 tablespoons green onions, chopped
  • 3 cups lettuce, shredded
  • 4 slices cooked bacon, crumbled
Instructions
  1. In a large bowl, combine the first four ingredients; mix well.
  2. Add the macaroni, tomato and onions; toss to coat.
  3. Cover and refrigerate.
  4. Just before serving, add lettuce and bacon; toss to coat
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philly cheesesteak

Philly Cheese steak Sloppy Joes
Recipe Type: Entree
Ingredients
  • 1 lb ground beef
  • 1 small sweet onion chopped
  • 1 green bell pepper seeded and chopped
  • 1/4 cup steak sauce (like A1)
  • 1 cup beef broth
  • provolone cheese
  • buns
Instructions
  1. Crumble the ground beef into a skillet and add the chopped onion and pepper. Begin to cook, when the beef is about half cooked, add the broth and steak sauce. Cook until all items are done and allow to simmer and cook down/thicken.
  2. I used hoggie buns from the bakery. Slice them open and filled 6 with the meat mixture. Then each was topped with a slice of provolone cheese. This was placed under the broiler for 3 minutes.