BROCCOLI SALAD/SLAW

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

• In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
• In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
• Pour over the vegetable mix.
• Toss well and chill 24-48 hours before serving.

*add another 1 1/2 cups broccoli florets if omitting cabbage.
**can use pineapple juice instead

UPSIDE DOWN APPLE PIE

UPSIDE DOWN APPLE PIE Yield: 8 servings.
original recipe from Taste of Home

CRUST:
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening (Crisco stick)
2 tablespoons cold butter
5 to 7 tablespoons orange juice

FILLING:
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans (or walnuts)
1 cup Imperial Sugar
1/3 cup all-purpose flour (sifted)
1/2 teaspoon rum extract (optional)
1/2 teaspoon maple extract (optional)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
8 cups thinly sliced peeled tart apples (I like honey crisp or Granny Smith) (about 1/8-inch thick)

GLAZE:
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice

• In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
• Gradually add orange juice, tossing with a fork until dough forms a ball.
• Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
• Line a 9-in. deep-dish pie plate with heavy-duty foil, leaving 1-1/2 in. beyond edge; coat the foil with cooking spray.
• Combine 4 tablespoons butter, brown sugar and nuts; spoon into prepared pie plate.
• In a large bowl, combine the apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
• On waxed paper, roll out one ball of pastry to fit pie plate.
• Place pastry over nut mixture, pressing firmly against mixture and sides of plate; trim to 1 in. beyond plate edge.
• Fill with apple mixture.
• Roll out remaining pastry to fit top of pie; place over filling. Trim to 1/4 in. beyond plate edge.
• Fold bottom pastry over top pastry; seal and flute edges. Cut four 1-in. slits in top pastry.
• Bake at 375° for 50-55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent over browning).
• Cool for 15 minutes on a wire rack. Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over pie. 

BAKED TACOS

Oven Tacos         
2 lbs ground beef
1 small onion diced
1 small can diced green chilies
1 recipe for Homemade taco seasoning (below)
1 (8 ounce) can tomato sauce
1 (16 ounce) can refried beans
2 cups shredded Colby-jack cheese
18-20 hard taco shells

Condiments
Lettuce (shredded)
Tomato (diced)
Salsa
Guacamole
Sour Cream

• Preheat the oven to 400 ˚. 
• In a large skillet brown ground beef and onion over medium-high heat. 
• Drain off any excess fat. 
• Return meat to the pan. Add chilies, refried beans, tomato sauce, and taco seasoning. 
• Mix well and cook for a several minutes until consistency thickens.
• Spoon the taco meat mixture into the taco shells and place into a 9 x 13 inch baking dish, standing up. 
• Sprinkle cheese over the top of the taco meat in each shell. 
• Place into the oven and bake for 10-12 minutes.
• Remove from the oven and serve immediately.

Taco Seasoning
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon white pepper

BAKED MEATBALLS w/ ONION GRAVY

MEATBALLS

1 pound hamburger

1 pound ground pork
2 bunches green onions, chopped
1/2 cup grated Parmesan cheese

1 cup Panko crumbs or crushed saltines
2 eggs

1/2 cup milk
1 teaspoon oregano

1 teaspoon bail
2 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon white pepper

• Preheat oven to 350 degrees.
• Using your hands blend all the ingredients together.
• Line a cookie sheet with parchment paper.
• Roll meatballs into golf ball size meatballs.
• Bake for 30-45.
• Bake how ever many you need today and freeze the others for future meals. Thaw in refrigerator before baking.

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

• In a large skillet melt the butter for the gravy. Saute the onions until browned.
• Add the bouillon base, cream sherry and hot water. Bring to a boil.
• Reduce heat, add flour and continue cooking to desired consistency.

LEMON CHEESECAKE BARS ~ LEMON LIME CHEESECAKE BARS ~ BLOOD ORANGE CHEESECAKE BARS

I found this recipe in an issue of Fine Cooking, just can't remember which one LOL. I tweaked it very little and it is one of our new favorites!

I've also made it using Limes, Lemons & Limes and Bloody Oranges.  We liked them all, but by far, the Lemon Lime combo was our favorite.

You'll notice in the picture with the pan that there is a very strange looking apparatus in the curd.  That is an AS SEEN ON TV automatic stirrer that I picked up at Big Lots.  I really thought it was going to be like so many other gadgets and go by the wayside, but I was wrong!  This is the best gadget I ever indulged in.  It's battery operated and is like a second pair of hands in the kitchen.  All those recipes that call for "stirring constantly"are now handled by this gadget and turn out beautifully!

LEMON CHEESECAKE SQUARES

8x8 straight edge pan
2 pieces of parchment paper 8 inches wide x 16 inches long

• Alternately overlap the parchment pieces so that they cross each other and fold over all 4 sides.
• Push the parchment into the edges and the corners making a straight crease.

CRUST
4 tablespoons unsalted butter, melted
Graham cracker crumbs

• Using a fork add graham cracker crumbs until mixture resembles wet sand.
• Press into the bottom of prepared pan.

CHEESECAKE
1 pound cream cheese, softened at room temperature
3/4 cup sugar
3 tablespoons fresh lemon juice
2 LARGE eggs

• Combine the cream cheese, sugar and lemon juice until well blended.
• Add eggs, one at a time, blending well after each addition until completely smooth.
• Pour into prepared pan.

CURD
1/2 cup fresh lemon juice, strained twice
1/2 cup sugar
2 LARGE eggs
2 tablespoons unsalted butter, cubed

• Whisk together the sugar, eggs and lemon juice until sugar is completely dissolved.
• In a small non-reactive sauce pan cook mixture over medium heat, stirring constantly, until steaming, but not boiling. The mixture will have thickened.
• Remove from heat and add butter, stirring until butter is melted.
• Pour through a sieve to remove any lumps.

ASSEMBLY

• Preheat oven to 325˚.
• Prepare crust.
• Prepare cheesecake portion.
• Bake 40 minutes or until sides are slightly puffed, cake is not too jiggly and center is dry to the touch.
• While baking, prepare the curd.
• Remove cheesecake from oven.
•  Pour hot curd on top of cheesecake and lightly spread to even out.
• Cool 20 minutes on rack.
• Move to the refrigerator and chill 5-6 hours or overnight before serving.

NUTTER BUTTER TREATS

NUTTER BUTTER TREATS
6 cups rice krispie cereal
1 cup peanut butter
12 ounce package butterscotch morsels
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract

• In a large saucepan combine the peanut butter and butterscotch chips.
• Stir together over a low heat until smooth.
• Add vanilla and maple extracts, stirring until well blended.
• Add cereal, stirring until well coated.
• Press evenly into a buttered 13x9 pan.
• Chill until firm.
• Cut into 2 inch squares.

Unfortunately these never made it to the pan to chill because they are good even warm and gooey!

MEAT LASAGNA

1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced sweet onion
2 cloves garlic, crushed
2 cans diced tomatoes with garlic, oregano and basil
1 (6.5 ounce) cans canned tomato sauce
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles(I like the Barilla no cook)
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese

• In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. 
• Stir in crushed tomatoes (juice included) and tomato sauce. 
• Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. 
• Simmer, covered, for about 1 1/2 hours, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water OR use no bake noodles.
• In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
• Preheat oven to 375 degrees.
•  To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
• Arrange 6 noodles lengthwise over meat sauce.
• Spread with one half of the ricotta cheese mixture. 
• Top with a third of mozzarella cheese slices. 
• Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. 
• Repeat layers, and top with remaining mozzarella and Parmesan cheese. 
• Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
• Bake in preheated oven for 25 minutes. 
• Remove foil, and bake an additional 25 minutes. 
• Cool for 15 minutes before serving.

My mom got me this new lasgana pan from Chicago Metallic for Christmas and I have to say it is awesome.  Lasagna no longer is a mess to cut and each edge of cheese is crispy and just perfect!  Assembly is also a breeze with no overlapping. You can even make 3 different flavors at once.  I can't wait to try it on some banana bread and meatloafs.

ORANGE MAPLE PORK TENDERLOIN

Orange Maple Pork Tenderloin
1 1/2-2 pound pork tenderloin
2/3 cup pure maple syrup
1/4 cup soy sauce
1/3 cup Panda Express Orange Sauce
2 cloves garlic, finely minced
1 teaspoon white pepper
1/4 teaspoon crushed red pepper

• Put pork tenderloin in a ziploc bag. 
• In a separate bowl, mix all the remaining ingredients until well blended and pour into the ziploc bag. 
• Marinate for as long as you can - overnight, if possible.
• Remove pork from the plastic bag, reserving the marinade. 
• Place in baking dish.
• Bake in a 400 degree oven until the pork reaches an internal temperature of 135 degrees.
• While the pork is cooking, boil the remaining marinade from the bag for at least 10 minutes.
• Remove pork from oven and cover with foil for 10 minutes.  The pork will continue to cook and reach 145 degrees.
• When the pork is finished, slice and serve with the marinade as a sauce.

SPICY PINK LEMON CHICKEN

4 to 6 chicken breasts
1 (6 oz.) can frozen pink lemonade, thawed
2 tablespoons brown sugar
2 tablespoons ketchup
1 tablespoon APPLE CIDER vinegar
2 tablespoons cornstarch
2 tablespoons cold water

• Arrange chicken breasts in the bottom of a slow cooker.
• Combine the lemonade concentrate, brown sugar, ketchup and apple cider vinegar until well blended.
• Pour over chicken breasts.
• Cover and cook on low for 4-5 hours depending on thickness of meat.  If in a hurry you can use tenders and cook for half the time.
• Remove chicken pieces from crockpot and keep warm.
• Transfer liquid to a saucepan and simmer over medium heat.
• Whisk together the cornstarch and cold water until well blended.
• Gradually add the cornstarch mixture to the lemonade mixture, stirring constantly.
• When thickened, serve over chicken. 

APPLE CRISP CHEESECAKE BARS

CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CRUST
2 cups flour
1/2 cup packed brown sugar
2 sticks butter, softened and cubed
FILLING
2-8 ounce bars cream cheese, softened
1/2 cup sugar
2 large eggs
2 tablespoons flour
1 teaspoon vanilla
FRUIT LAYER
3 large apples, peeled, cored and finely chopped
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
STREUSEL
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick cooking oats
2 teaspoons cinnamon
1 stick butter, melted
 TOPPING
12 KRAFT caramels, melted in double boiler
4 ounces milk chocolate chips, melted in double boiler

• Preheat oven to 350 degrees.
• Line a 9x13 pan with heavy duty foil.
• In a medium bowl, combine flour and brown sugar.  Cut in butter with pastry blender until crumbly.
• Press firmly and evenly into pan.
• Bake 15 minutes or until golden brown.
• In a large bowl, beat cream cheese and 1/2 cup sugar until blended.
• Add eggs, one at a time, on medium speed until smooth.
• Add vanilla. Stir to combine.
• Pour over crust.
• In a small bowl combine the apples, 3 tablespoons sugar, cinnamon and nutmeg.  Toss to coat.
• Spoon evenly over cream cheese layer.
• In a medium mixing bowl toss together the streusel ingredients until well blended.
• Sprinkle over apple layer.
• Bake 30 minutes or until filling is set.
• Drizzle with caramel and chocolate.
• Cool completely!
• After cooling lift the foil out of the pan.  Fold foil out flat to cut the bars.
• Store bars covered in the refrigerator.

CHOCOLATE RUM CRUNCH COOKIES

CHOCOLATE RUM CRUNCH COOKIES
12 ounce package semi-sweet chocolate chips
4 tablespoons butter
1/2 teaspoon mint extract
1/2 teaspoon rum extract
2 cups mini marshmallows
18 saltine crackers, crushed
2 cups honey nut Rice Chex, crushed

• In a large saucepan melt the butter.
• Add chocolate chips gradually until melted, stirring constantly.
• Remove from heat.
• Add extracts and stir smooth.
• Add marshmallows and stir until well coated.
• Add cereal and crackers, stirring to coat and blend well.  Mixture will be loose and crumbly.
• Divide mixture in half onto 2 sheets of wax paper.
• Using the back of the spoon and wax paper shape into a log shape and roll into the wax paper.
• Chill logs for at least 1 hour or until firm.
• Cut into slices and serve.

BANANA RAISIN NUT BREAD OR CAKE - RECIPE REWIND

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

• Combine the melted butter, brown sugar and bananas in a sauce pan.
• Cook until smooth and then add nuts and raisins.
• Stir until well coated & set aside to cool.
• Cream softened butter, sugar and eggs until fluffy.
• Sift together flour, baking powder, baking soda and cinnamon.
• Add this to the creamed mixture gradually until well blended.
• Add cooled banana mixture.
• Pour into greased and floured pan(s)*
• Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Refrigerate 1 hour to set icing before serving.

CHEX PARTY MIX

CHEX PARTY MIX
3 cups corn CHEX cereal
3 cups wheat CHEX cereal
3 cups rice CHEX cereal
1 cup salted, roasted peanuts
1 cup pretzel sticks
1 stick butter
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

• Preheat oven to 250 degrees.
• In a large mixing bowl toss cereals and nuts together.
• In a small saucepan melt butter.
• Whisk in Worcestershire sauce and seasonings until well blended.
• Pour over cereal and nuts and toss until evenly coated.
• Spread on a large cookie sheet.
• Bake for 30 minutes, stirring often until crisp.

CARROT COINS

CARROT COINS
40 ounces +/- canned sliced carrots, drained
14 ounces +/- canned baby peas, drained
1 medium red onion, chopped small
1 can Campbell's tomato soup**
3/4 cup vinegar (I sometimes use apple cider and it is just as good)
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salad oil
1 teaspoon Worcestershire sauce

• Whisk together soup, salad oil, Worcestershire sauce, sugar, salt and pepper. 
• Add carrots, peas and onions. 
• Chill overnight so flavors blend. 
• Serve cold.

**I replaced the canned soup with the following recipe:

CREAM OF TOMATO SOUP

2 tablespoons butter 

3 tablespoons flour 

1 cup pureed tomatoes
1 1/2 cups milk 

dash each of garlic salt, onion salt, basil, and oregano.

• Melt the butter in a saucepan over medium heat.
• Whisk in flour and seasonings and cook until bubbly. 
• Add tomato puree' and blend well.
• Remove from heat and gradually whisk in liquid. 
• Return to heat and cook, stirring, until smooth and thickened to desired consistency.