Butter Cake +

From: PaulaDeen

• 1 (18 1/4 oz) package yellow cake mix
• 1 egg
• 16 T butter, melted, divided
• 1 (8 oz) package cream cheese, softened
• 2 eggs
• 1 t vanilla
• 1 (16 oz) box powdered sugar

Preheat oven to 350°.

Combine the cake mix, egg and 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth. Add the eggs, vanilla and 8 tablespoons butter and beat together.

Next, add the powdered sugar and mix well. Spread over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Coconut Milk Rice Pudding +-

From: FoodWishes

• 2 t milk
• 1 egg yolk
• 2 3/4 c milk
• 1 c coconut milk
• 1 T butter
• 1/3 c Arborio rice
• 1/4 c white sugar
• salt to tast
• 1/8 t vanilla extract
• 1/4 c finely diced mango
• 1 pinch Chinese five-spice powder

Beat 2 tablespoons milk with egg yolk in a small bowl. Set aside.

Combine 2 3/4 cups milk and coconut milk in a saucepan over medium heat. When mixture just begins to steam, reduce heat to low.

Melt butter in a saucepan over medium heat. Stir in rice and cook for 1 minute. Pour in 1/2 cup coconut milk mixture; stir constantly until liquid is completely absorbed and rice is creamy. Repeat this process until the milk mixture is completely incorporated and the rice has a tender, yet slightly firm consistency, 20 to 30 minutes.

Stir sugar and salt into the rice mixture. Remove from heat. Slowly whisk in egg yolk mixture until completely incorporated and the mixture is custard color, about 1 minute. Whisk in vanilla.

Cool pudding to room temperature, cover with plastic wrap, and refrigerate until well-chilled, at least 3 hours. Garnish with mango and Chinese five-spice powder.

Tarte Tatin +

From: FoodWishes

• 3T butter

• 3/4c white sugar

• 3 large Granny Smith apples, cored and quartered

• 1T all-purpose flour

• 1 9 inch unbaked pie crust

Preheat oven to 425 degrees F.

Coat a 10-inch oven-proof skillet with butter. Sprinkle sugar evenly over the top of the butter.

Place apple quarters, rounded sides down, on top of the butter and sugar in a circular pattern.

Place skillet over medium-high heat and cook until butter melts and sugar dissolves and begins to caramelize. Continue to cook until apples soften and caramel begins to brown, 10 to 12 minutes. Remove from heat.

Sprinkle work surface with flour and roll pie dough into an 11-inch circle. Pinch edge to create a ruffle around crust.

Place crust on top of apples and tuck in edges around apples.

Bake in the preheated oven until crust is golden brown, about 20 minutes. Allow to cool for 5 minutes. Place a plate over the top of the pan and carefully invert to release tarte from the pan. Scrape any remaining apples stuck to the pan back on top of crust.

Spicy Honey Chicken Salad +

From: OurBestBites

Salad

• 1-2 heads Romaine Lettuce, Red Leaf Lettuce, or Spinach

• 2 ripe but firm mangoes, chilled

• 2-3 ripe but firm avocados

• Thinly sliced red onion

Chicken

• 8 boneless skinless chicken thighs

• 2t granulated garlic

• 2t chili powder

• 1/2 t onion powder

• 1/2 t coriander

• 1 t kosher salt

• 1 t cumin

• 1/2 t chipotle chili powder

• 1/2 c honey

• 1 T cider vinegar

Honey Citrus Vinaigrette 

• 1 garlic clove, minced

• 1/2 T grated onion

• 1/3 C fresh orange juice

• 3T fresh lime juice

• 2T honey

• 3/4 t cumin

• 1/2 t salt

• 1/4 t ground black pepper

• 1/2 C vegetable oil 

For the Chicken: Combine granulated garlic, chili powder, onion powder, coriander, salt, cumin, and chipotle chili powder in bowl and mix well. Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well. Grill or broil chicken for 3-5 minutes on each side, until cooked through.

While chicken is cooking, warm honey in the microwave so it’s not so thick. Add the vinegar and combine well. Reserve 2T honey glaze for later. Take the rest and brush on chicken (both sides) in the final moments of grilling. Drizzle the reserved glaze on top of the finished chicken.

For the Dressing: Place all ingredients in a tightly sealed jar and shake it vigorously. Store in the fridge, and shake before dressing salad.

Assemble: Place lettuce or spinach on plate.  Slice avocados, mangoes, and onions.  Place on top of the lettuce. Slice chicken and put it on top of the salad.  Generously add the dressing to each salad. 

Slow Cooker Santa Fe Chicken +-

From: SkinnyTaste

• 24 oz (1 1/2) lbs chicken breast

• 14.4 oz can diced tomatoes with mild green chilies

• 15 oz can black beans, drained

• 8 oz frozen corn

• 1/4 cup chopped fresh cilantro

• 14.4 oz can fat free chicken broth

• 3 scallions, chopped

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp cumin

• 1 tsp cayenne pepper (to taste)

• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.  
Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas. Top with avocado, sour cream, green onions, cheese, cilantro, and whatever else sounds good!

Sweet and Sour Meatballs ✔+

From: Jenny

• 1/2 C brown sugar
• 1/4 C vinegar 
• 1 tsp prepared mustard
• 1/4 C BBQ sauce
• 1 tsp Worcestershire sauce

Mix ingredients in pan. Heat until boiling. Serve over meatballs and rice.

Slow Cooker Balsamic Chicken +-

From: Skinny Ms.

•  4-6 boneless, skinless, chicken breasts (about 40 ounces)

• 2 14.5 oz can diced tomatoes

• 1 medium onion thinly sliced (Not chopped)

• 4 garlic cloves

• 1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)

• 1 tbsp. olive oil

• 1 tsp each: dried oregano, basil, and rosemary

• 1/2 tsp thyme

• ground black pepper and salt to taste

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over pasta or rice.

Asian Meatballs ✔+

From: TipNut

• 1/4 cup milk 

• 1/4 cup fine dry bread crumbs  (I used Panko)

• 1-1/2 pounds ground turkey

• 1 large egg, lightly beaten

• 1/2 cup canned sliced water chestnuts, rinsed, drained, and finely chopped

• 1 Tablespoon finely minced ginger root

• 1/2 teaspoon salt 

• 1/2 cup chopped fresh cilantro

• 1/4 cup sprigs cilantro

• 5 tablespoons soy sauce

• 4 teaspoons Asian sesame oil

• 2 tablespoons fresh lime juice 

• 2 tablespoons water

• 2 teaspoons sugar

Put oven rack in middle position and preheat oven to 500°F.

Pour milk over bread crumbs in a large bowl and stir until liquid is absorbed.

Add ground turkey, egg, water chestnuts, salt, chopped cilantro, minced ginger, 1 tablespoon soy sauce, and 2 teaspoons sesame oil and mix with your hands until combined well.

Shape 3 tablespoons meat mixture into a ball and transfer to a 13- by 9-inch glass baking dish, arranging meatballs about 1/2 inch apart in baking dish. Bake until cooked through, about 15 minutes. (I had to use two 9×13 dishes to fit all the meatballs).

Meanwhile, stir together lime juice, water, sugar, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons oil in a bowl until sugar is dissolved.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce and sprinkle with cilantro sprigs.

Serve meatballs with with rice and remaining sauce.

Mom's Quiche +-

From: Mom Cunningham

• 9'' pie shell
• 10 oz frozen broccoli or spinach - OR - 10 oz fresh spinach or kale
• 4 eggs, slightly beaten
• 1/3 c milk
• 3 oz can french fried onions, divided
• 1 c shredded cheddar cheese, divided
• 1 t salt
• 1/2 t pepper

Preheat oven to 325°.

If using frozen, defrost the broccoli or spinach.

In a medium mixing bowl, mix eggs and milk.

Stir in the veggies, 1/2 of the onion rings, 1/2 of the cheese, salt, and pepper.

Pour into pie shell.

Sprinkle remaining cheese and onion over the top.

Bake for 30-45 minutes, until the eggs are no longer runny.

Butter Salmon +-

From: Mom Cunningham

• 1 lb large salmon or steelhead trout filet
• salt to taste
• 1/3 c melted butter
• 1 t Worcestershire sauce
• 1 t grated onion
• 1/4 t paprika

Preheat oven to 425°. 

Rinse filet under cool water and pat dry. 

Place in baking dish skin side down. 

Sprinkle generously with salt. 

Mix melted butter, Worcestershire sauce, grated onion, and paprika.  Pour over fish. 

Cook at 425° for 20 minutes, or until top has begun to grown and the fish becomes flaky.

Serve with lemon.

Pan-Fried Pork Chops ✔+

From: The Pioneer Woman

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 c All-purpose Flou
• 1 t Seasoned Salt
• 1 t Black Pepper
•  Cayenne Pepper To Taste
• 1/2 c Canola Oil
• 1 T Butter
•  Extra Salt And Pepper, To Taste

Rinse pork chops.  Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Honey Sesame Chicken +-

From: Your Homebased Mom

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

• Put chicken in crock pot. Season with salt and pepper.
• 
  
• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
• 
  
• Pour over chicken.
• 
  
• Cook on low for 3-4 hours or high for 2 hours.
• 
  
• Remove chicken and shred.
• 
  
• In a small bowl combine cornstarch and water.
• 
  
• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
• 
  
• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
• 
  
• Pour over chicken.
• 
  
• Serve over rice.
• 
  
• Sprinkle with sesame seeds and green onions.

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8

Cafe Rio Beans +-

From: Bless This Mess

• 2 cloves garlic, minced
• 1 t ground cumin
• 2 T olive oil
• 2 can black beans, rinsed and drained
• 1/3 c tomato juice
• 1 to 1 1/2  t salt
• 4 T fresh chopped cilantro

In a medium skillet, heat the garlic and cumin in the olive oil over medium heat just until fragrant.

Add beans, tomato juice, and salt. 

Continually stir until heated through. 

Just before serving, stir in the cilantro.

Guacamole +-

From: My Recipe Box

• 3 ripe avocados
• 1 vine ripe tomatoe, diced
• 1/2 sm. onion, minced (red or white)
• 3 T. fresh cilantro, chopped
• 1 1/2 T. fresh lime juice
• 1 clove garlic, minced and mashed
• salt to taste (approx. 1/2 tsp.)

Combine all ingredients.

Adjust seasonings.

Enjoy!

Taco Soup ✔+

From: Mom Cunningham

• 1 lb ground beef
• 1 chopped onion
• 1 qt can whole tomatoes
• 4 oz can green chilies
• 1 t chili powder
• 1 t cumin
• 15 oz can kidney beans
• 1 can corn
• 8 oz salsa
• 1/2 t garlic salt
• salt and pepper to taste

Brown ground beef in the bottom of a large pot.

Combine with all other ingredients.

Simmer for 2-3 hours.

Serve with tortilla chips, sour cream, and grated cheese.

Dick Van Patten Lemon Chicken +-

From: Mom Cunningham

• 3-5 boneless, skinless chicken breasts
• salt
• garlic powder
• 1 package crackers
• 1 egg
• 1/3 c milk
• 3-4 T olive oil
• 1/2 c chicken broth
• 1/3 c lemon juice
• 1/4 c grated Parmesan cheese

Preheat your oven to 350°.

Finely crush one package of cracker crumbs.  Put them on a large plate and set aside.

Whisk together the egg and milk in a bowl until it is nice and smooth.  Set it aside.

If needed, trim your chicken breasts.  Sprinkle garlic powder and salt on each side.

Dip the chicken in the egg mixture.

Dip the chicken in the cracker crumbs.  Make sure that the chicken is evenly coated with the crumbs.

Heat your oil in a pan.  Place the chicken in the pan, and brown it on each side until it is golden and crispy.

Remove the chicken from the pan and remove the excess oil by gently patting the chicken breasts with paper towel.  Put the chicken in the baking dish.

Pour the chicken broth and lemon juice into the pan.  Pour it around the chicken rather than over it.

Sprinkle grated Parmesan cheese over the chicken.

Put the chicken in the oven and set your timer for 30 minutes.

Let the chicken rest for 5 minutes before serving.

German Chocolate Cake +

From: David Labovitz

Cake:

• 2 ounces bittersweet or semisweet chocolate chopped

• 2 ounces unsweetened chocolate, chopped

• 6 tablespoons water

• 8 ounces (2 sticks) unsalted butter, at room temperature

• 1 ¼ cup + ¼ cup sugar

• 4 large eggs, separated

• 2 cups all-purpose flour

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup buttermilk, at room temperature

• 1 teaspoon vanilla extract

Filling:

• 1 cup heavy cream

• 1 cup sugar

• 3 large egg yolks

• 3 ounces butter, cut into small pieces

• ½ teaspoon salt

• 1 cup pecans, toasted and finely chopped

• 1 1/3 cups unsweetened coconut, toasted

Syrup:

• 1 cup water

• ¾ cup sugar

• 2 tablespoons dark rum (substitute molasses thinned with pineapple juice and 2 drops of almond extract)

Icing:

• 8 ounces bittersweet or semisweet chocolate, chopped

• 2 tablespoons light corn syrup

• 1 ½ ounces unsalted butter

• 1 cup heavy cream

To make the cake:

Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.

Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.

In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.

Sift together the flour, baking powder, baking soda, and salt.

Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.

In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.

Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.

Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.

Cool cake layers completely.

To make the filling:

Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.

Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)

Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)

To make the syrup:

In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

To make the icing:

Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.

Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.

Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.

Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.

Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.

Tomato Dumplings +-

From: CrazyCraftyCousins

Tomato Stew

• 1 large onion, chopped
• 2 green peppers, chopped
• 1/2 cup celery, chopped
• 1/2 - 1 cup carrots, choped
• 2 tabelspoon brown sugar
• 1 teaspoon. salt
• 4 tabelspoons olive oil
• 2 bay leaf
• 2 (15 oz) cans  diced tomatoes
• 1 teaspoon basil
• 1 teaspoon pepper
• 2 large zucchihi, chopped
• Optional: shredded chicken

Dumplings

• 1 1/2 cup flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 tabelspoons butter
• 1 C. milk
• 3 Tbs. parsley  (dried or fresh)

Saute *veggies, except for zucchini and tomatoes, in butter until almost tender. Add remaining ingredients and let it simmer. Combine dumpling ingredients. Add the zucchini, give it a good mix and drop spoonfuls of the dumpling dough onto tomato mixture. Cover and cook on simmer approximately 20 minutes, or until dumplings are cooked through.

*Veggie amounts are approximate.  Use as much, and whatever veggies you wish.

Serves 4-6 

Dirty Rice ✔+

From: Our Best Bites

• 3/4 pound ground pork sausage (mild or spicy, depending on your preferences)
• 1 medium onion, minced
• 2 stalks celery, minced
• 5-6 cloves garlic, minced or pressed
• 1 green bell pepper, seeded and chopped
• 2 cups long-grain white rice
• 1/4 teaspoon ground black pepper
• 10 dashes Tabasco sauce
• 1/2 teaspoon salt-based Cajun or Creole Seasoning (like Tony Chachere’s; you may want more or less depending on how hot you want your rice to be)
• Kosher salt to taste (I used 1/2 teaspoon, but again, this will largely be to taste)
• 4 cups beef broth (high elevations may need up to 1/4 cup more)
• Optional: 1/2 cup chopped green onions

Preheat a large skillet (with sides) over medium heat. Add the sausage and cook until it is about halfway browned. Add the onion, celery, garlic, and green pepper and cook until the sausage is cooked and the vegetables are tender and fragrant.

Add the rice and cook for another 2-3 minutes, stirring constantly. Add the Tabasco, Cajun seasoning, and black pepper and stir until combined. Add the beef broth and bring to a boil. Cover tightly, reduce heat, and simmer for 20 minutes or until the moisture is absorbed (again, higher elevations may take as long as 45 minutes). Season to taste with salt and Tabasco sauce. If desired, toss with green onions before serving. 

10-12 servings