Do Nothing Cake

2 cups sugar

2 cups flour

2 eggs

1 teaspoon baking soda

1 teaspoon vanilla

16 ounces crushed pineapple, undrained

Icing:

1/2 cup butter

1 cup sugar

3/4 cup evaporated milk

1 cup coconut

1 cup nuts

1 teaspoon vanilla

Place first 6 ingredients in a bowl & mix until blended with spoon.

Pour into 13×9 inch cake pan.

Bake at 350°F 35-40 minutes.

For Icing: Mix butter, sugar and evaporated milk together and cook over medium heat until a little thickened. (This usually takes about 5 minutes at a boil).

Remove from heat and add remaining ingredients.

Pour over hot cake.

Overnight Blueberry French Toast Casserole

For the Blueberry French Toast Casserole

    1 1/2 loaves French Bread, cut into cubes

    4 oz. cream cheese

    1 tablespoon milk

    1/2 cup powdered sugar

    1 cup blueberries

    1 cup milk

    5 eggs

    2 teaspoons vanilla extract

    1/2 teaspoon cinnamon

    1/4 teaspoon nutmeg

    1/4 cup maple syrup

For the Blueberry Syrup

    1 cup cold water

    2 tablespoons corn starch

    1/2 cup sugar

    1 cup blueberries

Instructions

    1. Spray an 8-x-8 inch casserole dish with nonstick spray.

    2. Spread half of the French Bread cubes in an even layer over the bottom of the casserole dish.

    3. Mix together cream cheese, milk, and powdered sugar until well combined. Mixture should be somewhat thick and not watery. Add more powdered sugar if mixture seems too thin. Pour over bread cubes and sprinkle with blueberries.

    4. Add remaining bread cubes over the top.

    5. Combine 1 cup milk, eggs, vanilla, cinnamon, nutmeg and syrup. Pour mixture over bread cubes and sprinkle with additional blueberries. Cover with foil and refrigerate overnight.

    6. Remove casserole from fridge 30 minutes before baking. Preheat oven to 375 degrees F and bake covered for 45 minutes. Remove foil and bake for another 30 minutes or until the center is set.

    7. During the last 10 minutes of baking time, prepare the blueberry syrup. In a small saucepan, combine cold water, corn starch and sugar. Heat mixture and bring to a simmer. Add blueberries and continue simmering for 10 minutes. Serve casserole with warm syrup immediately.

RECIPE : SAUSAGE ,PEPPERS & ONIONS

what you neeeeeeeeeeeeeeeeeeed:

2lbs Red Potatoes

2 Large Bell Peppers

1.5 Onions

6 Hot Italian Turkey Sausages (20oz)

1tsp Garlic Powder

1tsp Rosemary (dried & crushed)

1TB Olive Oil

Salt & Pepper

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Clean your veggies and chop the potatoes into a 1/2″-3/4″ dice, and the onions and peppers into 1″

sections. Toss the vegetables with the Olive Oil, garlic powder, rosemary and generous amounts of salt

and pepper. Cut the sausage links into 5-6 pieces each and set to the side in the refrigerator. Spread on a

greased sheet pan and cook on 375° for 20 mins, remove from the oven and put the sausage on top and

return to the oven for an additional 35 mins. Toss the mixture once or twice while cooking.

Remove from the oven, toss together and serve. This is delicious on its own and wonderful with an egg

Chicken and Taters

1 lb. chicken

1 1/2 T. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

1/2 tsp. cayenne pepper

1/4 tsp. ground turmeric

Combine the last 3 ingredients and rub the chicken well with it. Place the chicken on a baking sheet covered with tinfoil that has been lightly sprayed with cooking spray. Let sit for 10 minutes.

Meanwhile, prepare the taters.

2 med. potatoes, washed and cut into wedges

1 T. olive oil

1 tsp. my house seasoning

1/2 tsp. cayenne pepper

Place the potatoes in a ziploc bag and add the oil and seasoning. Shake to coat the potatoes well and then place the potatoes in a single layer on the baking sheet with the chicken. Bake in a 400 degree oven for 35-40 minutes (internal temp. of chicken should be 165 degrees). Make sure to turn the potatoes after 20 minutes in the oven.

Compliments of Janets Appalachian Kitchen.

The Easiest Fresh Peach Cobbler Ever!

1⁄2 cup unsalted butter, melted……

1 cup flour

2 cups sugar

3 teaspoons baking powder

1 pinch salt

1 cup milk

4 cups peeled pitted thinly sliced fresh peaches

1 tablespoon lemon juice

3 -5 dashes cinnamon, to taste

DIRECTIONS

Preheat oven to 375* F.

Pour melted butter in a 13x9x2 baking dish.

In a medium bowl, combine flour, 1 c sugar, baking powder and salt and mix well.

Stir in milk, mixing until just combined.

Pour batter over butter in pan but do not stir.

In small saucepan, combine peaches, lemon juice, and remaining cup of sugar and bring to boil over high heat, stirring constantly.

Pour over batter mixture but do not stir.

Sprinkle with cinnamon.

Bake in preheated oven 40-45 minutes or until top is golden brown.

GERMAN CHOCOLATE CAKE

1/2 cup boiling water

4 ounces sweet cooking German chocolate

2 cups sugar

1 cup butter, softened

4 egg yolks

1 teaspoon vanilla

2 1/2 cups cake flour

1 teaspoon baking soda

1 teaspoon salt

1 cup buttermilk

4 egg whites, stiffly beaten

Coconut Pecan Frosting

1 cup sugar ( 1 1/2 cups)

1/2 cup butter ( 3/4 cups)

1 cup evaporated milk ( 12 oz. can)

1 teaspoon vanilla ( 1 1/2 tsp)

3 egg yolks ( 4 egg yolks)

1 1/3 cups flaked coconut ( 2 cups)

1 cup chopped pecans ( 1 1/2 cups)

How to make it :

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round pans.

Pour boiling water on chocolate, stirring until chocolate is melted; cool. Mix sugar and butter in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a time. Beat in chocolate and vanilla on low speed.

Mix in flour, baking soda and salt alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites.

Divide batter among pans. Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for doneness with toothpick in center. Cool and top with Coconut-Pecan Frosting.

Coconut Pecan Frosting: Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over medium heat, stirring occasionally, until thick, about 12 minutes. Take off heat. Stir in coconut and pecans. Beat until spreading consistency. Allow to cool & thicken before icing cake.

Apple Pie Enchiladas

Ingredients:

1 (21 ounce) can apple (or cherry) pie filling

1 tsp ground cinnamon

1/2 cup butter

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup water

1 tsp vanilla

6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Directions:

Spoon about one heaping 1/4 cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges; and place seam side down in prepared dish.

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes .. Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden

Enjoy!!

Each sauce recipe is enough for 6 Apple Pie Enchiladas

*I usually make a double batch of sauce. Its That Good!

Stacie says: "We've made these before, and my family wasn't a fan of doubling the sauce. They were good, but the extra sauce made them super-sweet. We really liked them, however, even with the super-sweet sauce. Also, these are GREAT with cherry pie filling, if you prefer cherry over apple."

Mozzarella Stuffed Meatballs

Ingredients:

1 lb ground beef

1 lb ground pork or mild Italian sausage

1 cup breadcrumbs

1 TBSP Italian seasoning

3 eggs

3 garlic cloves, minced

1 tsp salt

1/2 tsp pepper

1/2 lb mozzarella, cut into cubes

Olive Oil

Marinara (jar or homemade)

Directions:

In a large bowl mix beef through pepper ingredients.

Form into 2" balls. 

Press a cheese cube in the middle and seal the meat around it.

Heat 1/2" oil in a large skillet. Brown meatballs and then set aside on plate.

Pour marinara sauce into pan; bring to a simmer. 

Add meatballs and simmer until cooked through, about 30 minutes.

Serve over spaghetti or on top of a hoagie!!

Scalloped Potatoes

4 C. thinly sliced potatoes

3 T. butter

3 T. flour

1 1/2 C. milk

1 tsp. salt

1 tsp. my house seasoning (equal parts garlic powder, onion powder and pepper…combine and store in an airtight container)

pinch of cayenne pepper

1 C. shredded sharp cheddar cheese

paprika

How to make it :

Melt the butter in a pot and whisk in the flour, cooking for 1 minute over med. high heat.

Whisk in the milk, salt, house seasoning and cayenne pepper.

Cook till the mixture thickens up, remove from heat and stir in the cheese.

Place half of the potatoes in the bottom of a lightly greased 1 quart casserole dish.

Pour half of the cheese mixture over the potatoes and spread around.

Repeat with remaining potatoes and cheese mixture.

Sprinkle the top with a little of the paprika.

Bake in a 350 degree oven, uncovered, for 45 minutes

7-Up Biscuits!

4 cups Bisquick

1 cup sour cream

1 cup 7-up

1/2 cup melted butter

How to make it :

Mix bisquick, sour cream and 7 up. Dough will be very soft – don’t worry Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9×13 casserole dish. Place biscuits on top of melted butter and bake for 12-15 minutes or until brown at 425 degrees

homemade Cinnamon Bites

Ingredients:

1 roll of small canned biscuits

1/4 cup sugar

1 teaspoon cinnamon

1/2 stick butter (1/4 cup)

Icing:

powdered sugar (maybe a 1/2 cup-ish?)

couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)

drop of vanilla

Directions:

Heat oven to 350 degrees

Put butter in a pie plate in the oven as it heats and remove when the butter is melted

Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)

Mix together sugar and cinnamon and sprinkle over top

Bake for 15 minutes

While baking, mix together icing ingredients

After removing from oven, drizzle immediately with icing, and serve!

Mexican Dip

2 8oz cream cheese boxes

2 big spoonfuls sour cream.

2 pkgs of taco seasoning

shredded lettuce

chopped black olives

chopped green pepper

chopped tomatoes

4 cups shredded Mexican Cheese

Beat cream cheese and sour cream together til smooth, add taco seasoning. Spread on large glass dish…top with lettuce, Green onion (if you like onion) Tomatoes and black olives sliced. Top with cheddar cheese…use any corn chips you desire. Best part of this is you can add more or less toppings to the base depending on tastes and kids love it too. I recommend using disposable 9×13 aluminum pan if taking this dish to a party or picnic. It can be split into 2 round cake pans if you have picky eaters too!

Unstuffed Cabbage Rolls

Ingredients:

1 1/2 to 2 pounds lean ground beef

1 tablespoon oil

1 large onion, chopped

1 clove garlic, minced

1 small cabbage, chopped

2 cans (14.5 ounces each) diced tomatoes

1 can (8 ounces) tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

Preparation:

In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender.

Add the garlic and continue cooking for 1 minute.

Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. You can top this on cooked whole wheat egg noodles or rice! Sooo good!

Yield: Serves 6 to 8

Perfect Pan-Seared Steak Recipe

Ingredients :

1 bone-in or boneless rib eye steak or sirloin steak at Least

1 ½ pounds, cut to at Least

1 ½ inches thick

Pinch of salt

Freshly ground black pepper

2 teaspoons extra-virgin olive oil

3 tablespoons butter

2 garlic cloves peeled, left whole

Few sprigs fresh parsley, stems Including

Optional: Wine and stock (. Chicken, beef, veal, etc.) and butter for deglazing the pan and making a delicious pan sauce

Optional: Roasted potato wedges (see note above)

Directions :

Salt and pepper one side of the steak.Heat your seasoned cast iron skillet to smoking hot. Add oil and swirl around to coat. Add steak seasoned-side down (place it in pan away from you so you do not get splattered), and then a salt and pepper the other side of the steak. At this point do not touch it for two minutes. Using tongs (never pierce the meat with a fork), flip the steak and add butter, garlic and parsley to the pan next to the steak. Allow the steak to cook for 2 more minutes.Right after you flip the steak for the first time, with a spoon or small ladle, basting keep the melted butter over the steak. Continually suffice for 

the full two minutes (pan tilt a little if you have to, to get the butter onto the spoon).After two minutes on each side, basting and keep flipping the steak each time leaving the steak for 30 seconds before turning. Test the steak with the poke test (see note below) and remove at medium rare at the About five to six minute mark of the total cooking time. Cook a minute or two longer for medium to well. A thicker steak handler (such as a sirloin) May take longer.Turn off the heat and enough one more time. Leave the steak in the pan loosely Covered with foil for 10 minutes and allow to rest before cutting. Suffice it one more time, and remove to a cutting board. Either cut the steak in half for each serving or for a nicer presentation, slice on the bias and serve slices.Discard the pan drippings or if desired, deglaze the pan with a little wine, then and stock and simmer for a few minutes to reduce the drippings. Add a tablespoon or two of butter to thicken for a nice pan sauce.

Mt dew apple dumplings

2 granny smith apples

2 cans crescent rolls

1 cup butter

1 cup sugar

1 teaspoon vanilla extract

cinnamon, to sprinkle

1 can Mountain Dew

directions

Peel and core apples. Cut apples into 8 slices each. Roll each slice into a crescent roll. Place in a 9×13 lightly buttered pan

.Melt butter, then add sugar, and barely stir. Add vanilla, stir, and pour over apples. Then pour the Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees F for 40 minutes.

MUSHROOM MOZZARELLA BAKE!

1 lb fresh mushrooms, sliced (0.454 kg)

3 tbsp butter (45 mL)

3/4 tsp seasoning salt (3 mL)

2 tbsp whipping cream (30 mL)

1 tsp dried parsley (5 mL)

1/4 tsp black pepper (1 mL)

3/4 cup grated Mozzarella cheese (175 mL)

Preheat oven to 350°F (180°C).

In large frying pan or electric frying pan with lid (slightly ajar), fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.

Yield: 6 servings

1 serving

127.3 calories

4.6 g protein

11.0 g fat

3.1 g carbs

Boston Market Meatloaf

* 1 cup tomato sauce

* 1 1/2 tablespoons kraft barbecue sauce

* 1 tablespoon sugar

* 1 1/2 lbs lean ground sirloin

* 6 tablespoons all-purpose flour

* 3/4 teaspoon salt

* 1/2 teaspoon onion powder

* 1/4 teaspoon ground black pepper

* 1 dash garlic powder

How to Make It

* 1 Preheat oven to 400°F.

* 2 Combine the tomato sauce, barbecue sauce and sugar in a small saucepan over medium heat.

* 3 Heat the mixture until it begins to bubble, stirring often, and then remove it from the heat.

* 4 In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat.

* 5 Use a large wooden spoon or your hands to work the sauce into the meat until it is very well

Bacon cheeseburger meatloaf

Meatloaf is the ultimate comfort food. Add bacon and cheese, and its like a warm, all-enveloping hug from your mom. Last night I decided to pull out all the stops and make a Sunday-style comfort food dinner in the middle of the week. Why save all that good food for the weekend?

My husband and sons love bacon cheeseburgers, so I thought Id turn a meatloaf into a giant version of their favorite burger. Heres how:

2 pounds ground beef

1 pound pork sausage

1 small onion, chopped

2 eggs, lightly beaten

3/4 cup bread crumbs (I used Panko, available in the Asian food department)

1/3 cup ketchup

1 tsp. seasoned salt

1 tsp. Italian seasoning

6 slices bacon

Sliced cheese (I used Colby Jack)

Combine the meats, eggs, bread crumbs, ketchup, seasoned salt, and Italian seasoning. Divide in half. Form one half into a loaf and place it in a treated casserole dish. Place sliced cheese on top, leaving an inch border all the way around on the outside. Put the other half of the meat on top of the cheese, and press down on the edges to seal. Drape bacon over top of the meatloaf, overlapping slightly, and tuck the ends underneath. Bake at 350 degrees F. for 90 minutes or until you get an internal reading of 160 degrees F. Let the meatloaf rest a few minutes before slicing.

I made a 3-pound meatloaf, so wed have plenty of leftovers for sandwiches. You can adjust the size to suit your family, of course. The rule of thumb is to cook meatloaf 30 minutes for every pound of meat. Use a meat thermometer to make sure its fully cooked.

When I sliced into this meatloaf, the cheese started oozing out, and I knew it was going to be good. There was absolutely no conversation at dinner, because everyone was too busy eating a sure sign everyone loved it!

Cheesy Chicken Broccoli & Tater Tot Bake

Cheesy Chicken Broccoli & Tater Tot Bake

1 bag (32oz) frozen tater tots

1 can cream of chicken

1 can cheddar cheese

1 bag frozen broccoli

1lb chicken, cubed

shredded cheese of choosing (I used a fiesta mix)

Heat cream of chicken and cheddar cheese with one can of water in saucepan.

Add broccoli when heated.

Spray 9×13 baking dish with cooking spray. Line bottom of dish with tater tots.

Add broccoli and cheese mix as well as chicken.

Top with the rest of the tater tots and sprinkle with shredded cheese.

Bake at 350 for 50 mins.

(to cut down on cooking time you can boil chicken first & heat for about 25 mins)

Garlic Chicken with More Garlic in the Crockpot

Here’s what you’ll need:

3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsps. paprika

2 tsps. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours.

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.

The Best Baked Beans

Ingredients :

1 1/2 pounds ground beef

1 small onion, finely chopped

1 red or green bell pepper, cored, seeded, and finely chopped

2 (16-oz) cans pork and beans

1/2 cup barbecue sauce

1/2 cup ketchup

2 tablespoons spicy brown mustard

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

4 tablespoons brown sugar

6 to 8 slices bacon, cut into pieces and cooked

Directions :

Preheat the oven to 350 degrees and spray a 9×13 baking dish with cooking spray.

In a large saucepan brown the ground beef. When beef is about halfway done add the onions and bell peppers. Continue to cook until beef is done and the veggies are soft.

Add the pork and beans, barbecue sauce, ketchup, mustard, Worcestershire sauce, soy sauce and brown sugar to the mixture. Simmer mixture for 5 minutes. Transfer the mixture to the prepared casserole dish.

Sprinkle the bacon pieces over the top of the casserole. Cover the dish with aluminum foil and bake for 40-45 minutes. Remove the foil and continue to bake for an additional 10 minutes. Let dish sit for 10 minutes before serving.

OLD FASHION CORNBREAD DRESSING!!

9 -10 cups cornbread, crumbled

2 cups celery, chopped

3 cups onions, chopped

2 ½ tablespoons poultry seasoning

1 Tsp of Sage

1 teaspoon salt

1/2 cup butter, melted

3-4 cups chicken broth

3 eggs, lightly beaten

1 cup of cooked chicken

Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix.

Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.

Classic French Onion Soup

2 oz. (1/4 cup) unsalted butter, more for the baking sheet

4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)

Kosher salt and freshly ground black pepper

1 tsp. granulated sugar

1 small baguette (1/2 lb.), cut into 1/2-inch slices

2 quarts  or lower-salt canned beef or chicken broth

1 bay leaf

2 cups grated Gruyère

Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle  with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.