Cashew Chicken

Recipe Courtesy of Blogchef.net

Prep Time  15 minutes
Total Time  45 minutes
Serves 6

Fried chicken bits with crisp vegetables and cashews in a delicious oyster sauce.  Yummy!

Ingredients:
2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)

Sauce-
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion  (sliced)
2 cups cashews
1/3 cup green onions (chopped)

Directions:

Step 1: In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.

Step 2: Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.

Step 3: Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside

Step 4: To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.

Step 5: Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews and green onions. Serve with white rice.

Caramel Apple Cheesecake

This is one of my all-time favorite desserts.  It's really easy to make and it is absolutely delicious!   If you haven't already decided on your Thanksgiving dessert, consider this one!


Caramel Apple Cheesecake

Recipe Courtesy of Paula Deen

Prep Time   20 minutes
Total Time  60 minutes
Serves  8

Oh yeah.... it's as good as it sounds!

1 (21-ounce) can apple pie filling
1 (9-inch) graham cracker crust
2 (8-ounce) packages cream cheese, at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 cup caramel topping
12 pecan halves, plus 2 tablespoons chopped pecans

Directions

Preheat the oven to 350 degrees F.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30 to 35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.

Cheddar-Chive Mashed Potatoes

Recipe Courtesy of Williams Sonoma

Prep Time 15 minutes
Total Time 45 minutes
Serves 10-12

I wanted to find something different from standard mashed potatoes.  I found this recipe several years ago and it was a winner.  It now graces my Thanksgiving table every year.

Ingredients:

• 4 lb. large Yukon Gold potatoes, peeled and
    quartered
• Kosher salt, to taste
• 1 1/2 cups half-and-half
• 8 Tbs. (1 stick) unsalted butter
• 2 cups grated cheddar cheese
• 1/4 cup snipped fresh chives
• Freshly ground pepper, to taste

Directions:

Put the potatoes in a large stockpot, add water to cover by 2 inches and generously salt the water. Bring to a boil over medium-high heat, reduce the heat to medium-low and cook until the potatoes are tender when pierced, 20 to 30 minutes. Drain well in a colander and let stand for 5 minutes. Set a potato ricer over a large bowl and pass the potatoes through in batches.

(don't worry if you don't have a potato ricer.  Just smash the potatoes with a fork or potato masher).

Preheat an oven to 450°F. Butter a 2-quart baking dish.

In a small saucepan over medium heat, warm the half-and-half and butter until the butter melts and small bubbles appear along the edges of the pan. Remove from the heat.

Add the half-and-half mixture to the potatoes and stir until just combined. Add 1 cup of the cheese and 3 Tbs. of the chives and stir until just combined. Season with salt and pepper. Spoon the potatoes into the prepared baking dish and spread evenly. Sprinkle with the remaining 1 cup cheese.

(To get extra creamy potatoes, use your electric mixer on medium to blend the half-and-half mixture).

Bake until the cheese is melted and lightly browned, 10 to 15 minutes. Let stand for 10 minutes, then sprinkle with the remaining 1 Tbs. chives. Serve immediately. Serves 10 to 12.

Make-Ahead Tip: Peel and quarter the potatoes 1 day in advance; place them in a bowl, add cold water to cover and refrigerate. If desired, cook and mash the potatoes up to 2 hours before serving, but do not add the cheese and chives. Cover the potatoes tightly with plastic wrap and keep warm in a bain-marie (hot water bath). Just before serving, fold in the cheese and chives and bake as directed

.

Crab-Stuffed Mushrooms

Recipe Courtesy of Seasons Greetings cookbook

Prep Time 15 minutes
Total Time 30 minutes
Makes approximately 18 mushrooms

I make these every Thanksgiving and after 6 years, they are not only still requested but they are still the first appetizer eaten first.  

Ingredients:
18 medium-sized mushrooms (about 1 pound)
7 ounces crab meat, cartilage removed
5 green onions with tops, finely chopped
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/4 teaspoon dried savory
Black pepper
1/4 cup finely grated Parmesan cheese
1/3 cup regular or low-fat mayonnaise
Grated Parmesan cheese, for topping

Directions:
Preheat oven to 350 degrees.  Wipe the mushrooms clean with damp towel.  Remove the stems and discard them.  Scrape the gills and any remaining stem with a spoon, making deep cups.

Stir the crab meat, green onions, thyme, oregano, savory and pepper together in a small bowl.  Stir in 1/4 cup Parmesan cheese and the mayonnaise, mixing with a fork until combined.  Fill the mushroom caps with rounded teaspoonfuls of the filling, and place them in an ungreased shallow baking dish.  Bake for 15 minutes.

Sprinkle tops with additional Parmesan cheese.  Place mushrooms under broiler for 2 minutes or until lightly browned.

Make Ahead Tip:  The mushrooms may be covered and refrigerated overnight.  Reheat them at 350 degrees for 7 to 10 minutes, or until hot.

Ruths Chris Sweet Potato Casserole

Original Recipe

Prep Time:  20 minutes
Total Time:  60 minutes
Serves 10-12

I absolutely love the sweet potatoes at Ruths Chris and I was determined to figure out the recipe and make them myself.  After several tries, this recipe is pretty darn close.   If you like pecan pie, you MUST make these!

Ingredients:

3 cups peeled, mashed, cooked sweet potatoes 1/3 cup half and half or heavy cream 3 eggs, beaten 3/4 cup light corn syrup

2 tablespoons dark corn syrup

3/4 cup light brown sugar

3 tablespoons butter, melted

1 pinch salt

1/2 cup pecans, finely crushed

In a medium bowl, mix together eggs, light and dark corn syrups, brown sugar, butter, salt and finely crushed pecans.  Add to cooked sweet potatoes.  Place hand-mixer on medium  and slowly add cream until thoroughly mixed and creamy.

Spoon into 8-in. baking dish, lightly coated with butter.

Topping:

¼ cup brown sugar

¼ flour

2 T. chilled butter

1/3 cup toasted, chopped pecans

Place topping on potato mixture and cook at 350 for 30 min.

Broccoli with Pine Nuts and Cranberry Relish

It's almost Thanksgiving!  The Super Bowl of Cooking - it's one of my favorite times of the year.
Over the next week, I'll be posting some of my favorite recipes from Thanksgiving dinners past.    Enjoy!

Recipe Courtesy of Betty Crocker Complete Thanksgiving Cookbook

Prep Time  10 minutes
Total Time 30 minutes
Serves 6

Ingredients
1 1/2 pounds broccoli florets, cut into 1/2 inch pieces
1/2 teaspoon salt
1 cup fresh or frozen cranberries
1/2 cup packed brown sugar
1/4 cup water
1 tablespoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
2 tablespoons pine nuts or slivered almonds

Directions
Heat one inch water to boiling in 3-quart saucepan.  Add broccoli; reduce heat to low.  Simmer uncovered 7-12 minutes or until tender; drain. Stir in salt.

Heat remaining ingredients except pine nuts to boiling in 1-quart saucepan; reduce heat to low.  Cover and simmer 10-13 minutes, stirring occasionally until most of the cranberries have popped and sauce has thickened.

Spread pine nuts in single layer in 8 or 10-inch skillet; cook and stir over medium heat 4-7 minutes or until lightly browned.  Just before serving, spoon warm relish over broccoli and sprinkle with pine nuts.

Creole Shrimp and Sausage

Recipe Courtesy of Taste of Home
Modified Slightly

Prep Time  10 minutes
Total Time 30 minutes
Serves 8

I've never been to New Orleans but I think any Cajun would love this recipe!  Smoky sausage, sweet shrimp and cajun spices make this a sure hit!

Ingredients
1/2 cup water
2 cups chicken broth
3 cups instant brown rice
1/2 teaspoon chili powder
3/4 teaspoon Cajun seasoning, divided

1/2 pound smoked sausage, cut into 1/4-inch slices

2 teaspoons olive oil, divided

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

1 can (16 ounces) kidney beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes, undrained

1/2 pound uncooked jumbo shrimp, peeled and deveined

1/2 teaspoon Worcestershire sauce

Directions

Add water and chicken broth to saucepan.  Bring to boil.   Stir in rice, chili powder and 1/4 teaspoon cajun seasoning.   Reduce heat, cover and simmer for 5-10 minutes or until rice is tender.

Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm.

In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff rice with a fork; serve with sausage mixture. 

Crock Pot Coca Cola Roast

Recipe Courtesy of Ziplist

Prep Time:  5 minutes
Total Time:  8 hours, 5 minutes
Serves 6-8

The BEST roast beef recipe!  The meat was falling apart and the gravy was awesome!

Ingredients:
1 (2-3 lb) beef roast of your choice
2 (12 oz) cans Coca Cola
1 envelope onion soup mix
1 (10.5 oz) can cream of mushroom soup

Directions:
Mix soda and soups together in medium bowl. 

Place roast in slow cooker.  Pour soup mixture over the roast.  Cook on low for 8 hours.  

Sausage Pierogi Skillet

Recipe Courtesy of Taste of Home
Modified Slightly

Prep Time 15 minutes
Total Time  30 minutes
Serves 5-6

Quick and easy - great for busy weeknights.   The sausage adds great flavor to the cole slaw. 

Ingredients

1 package (16.9 ounces) frozen potato and onion pierogies

1 package (14 ounces) smoked turkey sausage, cut in half lengthwise and sliced into 1/2-inch pieces

2 tablespoons butter, divided

2 tablespoons canola oil, divided

1 medium onion, sliced

1 package (14 ounces) coleslaw mix

1/2 teaspoon garlic powder

1/4 teaspoon celery salt

1/4 teaspoon pepper

Directions

Cook pierogies according to package directions. Meanwhile, in a large skillet over medium heat,cook sausage in 1 tablespoon butter and 1 tablespoon oil; cook and stir for 2 minutes. Add the remaining ingredients; cook and stir for 1-2 minutes longer or until coleslaw is wilted. Remove from the heat; keep warm.

In another large skillet, heat remaining butter and oil. Drain pierogies; add to skillet. Cook and stir until browned; add the sausage mixture and toss to coat.

Beer Dip

Recipe Courtesy of Taste of Home

Prep Time:  10 minutes
Total Time:  30 minutes
Serves 12-14
 
Great dip for parties!  So quick & easy to put together.

Ingredients:
(2) 8-ounce packages cream cheese, softened
1 packet ranch dressing mix
1/3 cup beer or non-alcoholic beverage
2 cups shredded cheddar cheese
Pretzels

Directions:
Preheat oven to 325.  In large bowl, blend cream cheese, ranch mix and beer with electric mixer until smooth.   Fold in 1 cup shredded cheddar.

Pour into pie plate and top with remaining cheese.

Bake for 20 minutes or until bubbly.  Serve with pretzels for dipping.

French Toast Casserole

Recipe Courtesy of Taste of Home

Prep Time:  10 minutes + chill time
Total Time:  60 minutes
Serves 12

Cinnamon and sugar top this fuss-free fare that tastes like French toast.  Perfect for busy weekday mornings or brunch!

(My picky eater asked for seconds)

Ingredients:

• 1 loaf (1 pound) French bread, cut into 1-inch cubes
• 8 eggs, lightly beaten
• 3 cups 2% milk
• 4 teaspoons sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon salt

TOPPING:

• 2 tablespoons butter
• 3 tablespoons sugar
• 2 teaspoons ground cinnamon
• Maple syrup, optional

Directions

• Place bread cubes in a greased 13-in. x 9-in. baking dish. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight.
• Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.
• Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Yield: 12 servings.

 

Parmesan Crusted Chicken

Recipe Courtesy of Hellmans Mayonnaise

Prep Time:  10 minutes
Total Time:  30 minutes
Serves:  4-6

Moist and juicy!

Ingredients:
1/2 cup low fat mayonnaise
1/4 cup grated parmesan cheese
4 tablespoons Italian-style bread crumbs
4-6 boneless, skinless chicken breasts, thin cut

Directions:
Preheat oven to 425 degrees. In a small bowl, mix together mayonnaise and parmesan cheese.

Line a cookie sheet with aluminum foil or parchment paper.  Lay chicken breasts on cookie sheet.  Spread mayonnaise mixture evenly over chicken.   Spinkle bread crumbs over chicken to evenly coat.

Bake for 20 minutes or until juices run clear.

Chicken Tamale Pie

Recipe Courtesy of www.pinchofyum.com

Prep Time   10 minutes
Total Time  50 minutes
Serves 8

I stumbled upon this recipe while browsing Pinterest and I'm so glad I did!  It is absolutely delicious.  A must try!

Ingredients:

• ⅓ cup fat free milk
• ¼ cup egg substitute (or 1 whole egg)
• 1½ tablespoon taco seasoning, divided
• ¼ teaspoon ground red pepper
• 1 (14¾ ounce) can cream-style corn
• 1 (8.5 ounce) box corn muffin mix (such as Jiffy)
• 1 (4 ounce) can chopped green chiles, drained
• 1 (10 ounce) can red enchilada sauce – I recommend going with an authentic Mexican brand
• 2 cups shredded cooked chicken breast
• ¾ cup shredded white cheese (I used a shredded Mexican blend)
• cilantro and additional cheese for topping

Instructions

1. Preheat oven to 400°.
2. Combine the first 7 ingredients (milk through green chiles), using just ½ tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.
3. Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and additional shedded cheese.

Bourbon Chicken

Recipe Courtesy of www.food.com

Prep Time  10 minutes
Total Time 30 minutes
Serves 4

Sweet and spicy and oh so yummy!

Ingredients:

2 lbs boneless chicken breasts, cut into bite-size pieces

2-3 tablespoons olive oil

1 tablespoon cornstarch

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup soy sauce

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water)

Hot, cooked rice

Directions:

1. Heat oil in a large skillet.
2. In medium bowl, toss chicken pieces in 1 tablespoon cornstarch to cover lightly
3. Add chicken pieces to oil and cook until lightly browned.
4. Remove chicken.
5. Mix remaining ingredients in small bowl and add to heated pan.  Heat until well mixed and dissolved.
6. Add chicken and bring to a hard boil.
7. To thicken sauce, add cornstarch slurry and mix thoroughly
8. Reduce heat and simmer for 20 minutes, stirring often

Take Out Broccoli Chicken

Recipe Courtesy of About.com, Chinese Food

Prep Time  20 minutes
Total Time  40 minutes
Serves 4

I kid you not.  This tastes exactly like take out.   I love, love, love this recipe (and so did the rest of the family)!

Ingredients:

3/4 - 1 pound boneless, skinless chicken breasts

To Velvet Chicken:

1 large egg white

1 tablespoon cornstarch

1/4 teaspoon salt

Sauce:

2 tablespoons oyster sauce

1 tablespoon light soy sauce

1 tablespoon dark soy sauce

1 tablespoon water

To Cook Broccoli:

1 pound broccoli

1/2 cup water

1/4 teaspoon salt, or to taste

1/2 teaspoon granulated sugar, or to taste

Other:

2 garlic cloves

1 teaspoon cornstarch mixed with 1 tablespoon water

2 cups plus 4 tablespoons vegetable or peanut oil, for frying**

** I use canola oil and it works fine.

Preparation:

1. Cut the chicken into 3/4 to 1-inch cubes. In a bowl, mix together the egg white, cornstarch and salt. Add the egg white mixture to the chicken cubes, tossing or using your fingers to coat the chicken in the mixture. Marinate the velveted chicken in a sealed container in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the sauce and vegetables: for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside. In another small bowl, mix the cornstarch and water thickener and set aside. Wash and drain the broccoli. Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces. Crush the garlic.
3. Preheat a wok. Heat 2 cups oil in the wok until it reaches 275 degrees Fahrenheit. (Test the heat by placing a piece of chicken in the wok - it should float). Add the chicken cubes, and let cook until they just turn white (about 30 seconds), using a wooden spoon or chopsticks to gently separate them. Quickly remove the chicken cubes from the wok as soon as they turn white, and drain in a colander or on paper towels.
4. Add the crushed garlic and stir fry for 10 seconds.
5. Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn't burn. Add the 1/2 cup water, and cook the broccoli, covered, for 4 - 5 minutes, until it turns a bright green and is tender but still crisp. Remove from the wok and drain.
6. Clean out the wok and heat 2 more tablespoons oil. Add the broccoli and the velveted chicken, stirring and tossing to cook the chicken through. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken. Mix everything together and serve hot over steamed rice.

Mexi-Chicken Campanelle

Recipe Courtesy of www.picky-palate.com

Prep Time  15 min
Total Time  45 min
Serves 4-6

This is straight-up YUMMY!

Ingredients:

1 lb. campanelle pasta
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 1/2 lbs chicken breast, bone in
4 tablespoons extra virgin olive oil
1 cup finely chopped onion
1 tablespoon minced garlic
1 cup finely chopped sweet peppers
1 1/2 cups salsa verde, mild
1 cup petite diced tomatoes from can
1/2 cup heavy cream
1/4 cup fresh cilantro, finely chopped

Directions:

1.  Preheat oven to 350 degrees F.

2.  Cook pasta according to package directions, drain and run under cold water to stop cooking.

3.  Place chili powder, paprika, garlic powder, salt and pepper into a small bowl, stirring to combine.  Sprinkle over both sides of chicken, then rub.  Heat 2 tablespoons oil in Dutch oven or large pot over medium heat.  Add chicken cooking until browned on both sides, about 6 minutes each side.  Place pot in oven and continue cooking for 25 minutes.

4.  While chicken is cooking heat 2 tablespoons oil in another Dutch oven or medium pot over medium heat.  Add onions, garlic and sweet peppers, cooking and stirring until tender, about 5 minutes.  Add salsa, tomatoes, cream and cilantro, stirring to combine.  Add cooled pasta back to original large pot and pour sauce over top, stirring to combine. Reduce heat to low, stirring often.

5.  When chicken is cooked through, remove and let rest for 5 minutes.  Cut into slices.  Spoon pasta in serving bowls and top with slices of chicken breast.  Garnish with a sprig of cilantro if desired.

Easy Chicken Fried Rice

Recipe Adapted from AllRecipes.com

Prep Time  10 minutes
Total Time  20 minutes
Serves 6

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces or strips
• 1 tablespoon sesame oil
• 1 medium yellow onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 cup shredded carrots
• 2 eggs
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoison sauce
• 6 cups cooked instant or brown rice

Directions:
Cook rice according to package directions.

In a large saucepan or wok, heat sesame oil over medium high heat.  Add onion and saute until tender.  Add chicken and cook until no longer pink.  Add 1 tablespoon soy sauce, hoison sauce, red pepper, green pepper and carrots.  Saute until tender.

In small bowl, scramble eggs.  Push vegetables aside in the wok and pour in eggs.  Scramble eggs until firm.  Combine all ingredients. 

Add rice to vegetables.  Stir in 2 tablespoons soy sauce and stir all ingredients to combine. 

Creamy Italian Chicken (Slow Cooker)

Recipe Courtesy of Fix It and Forget It cookbook

Prep Time  10 min
Total Time  6 hours
Serves 4

I'll admit it.  Over the years, the crock pot has been my friend and my enemy.  I've mastered chili and a few other dishes but roast beef and chicken always seem to dry out on me no matter what I try.  When I saw this recipe,  I thought it would be the same story.  Boneless chicken in the crock pot almost always equals disaster for me.  Until now. 

This dish was awesome!  The chicken was moist and flavorful and the sauce was delicious!

Ingredients:

• 4 boneless, skinless chicken breast halves
• 1 envelope Italian salad dressing mix
• 1/3 cup water
• 1 package (8 ozs.) cream cheese, softened
• 1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted
• 1 can (4 ozs.) mushroom stems and pieces, drained
• Hot cooked rice or noodles

Preparation:

Place the chicken breast halves in a slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on LOW for 3 hours.

 

In a small mixing bowl, whisk together cream cheese and soup until blended. Stir in mushrooms. Pour cream cheese mixture over chicken. Cook 1 to 3 hours longer or until chicken juices run clear. Serve with rice or hot cooked noodles.

Corn Dog Casserole

Recipe Courtesy of Taste of  Home

Prep Time  25 minutes
Total Time  55 minutes
Serves 12

Trust me on this.  If you like corn dogs, you will love this casserole!  Perfect for football parties or a weeknight dinner.

Ingredients:

• 2 cups thinly sliced celery
• 2 tablespoons butter
• 1-1/2 cups sliced green onions
• 1-1/2 pounds hot dogs
• 2 eggs
• 1-1/2 cups 2% milk
• 2 teaspoons rubbed sage
• 1/4 teaspoon pepper
• 2 packages (8-1/2 ounces each) corn bread/muffin mix
• 2 cups (8 ounces) shredded sharp cheddar cheese, divided

Directions

• In a small skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes longer or until vegetables are tender. Place in a large bowl; set aside.
• Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute hot dogs for 5 minutes or until lightly browned; add to vegetables. Set aside 1 cup.
• In a large bowl, whisk the eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish. Top with reserved hot dog mixture and remaining cheese.
• Bake, uncovered, at 400° for 30 minutes or until golden brown. 
• Serve with a side of ketchup and mustard for dipping

Ravioli Casserole

Recipe Courtesy of Taste of Home

Prep Time 10 minutes
Total Time  30 minutes
Serves 6-8

Want lasagna without all the fuss?  This is the dish for you!

Ingredients:

• 1 jar (28 ounces) spaghetti sauce
• 1 package (25 ounces) frozen cheese ravioli, cooked and drained
• 2 cups (16 ounces) 4% cottage cheese
• 4 cups (16 ounces) shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Directions:

Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. 
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. 

Easy Appetizer Meatballs

Recipe Courtesy of friend

Prep Time  5 minutes
Total Time  2-3 hours
Serves 10-12

If you haven't had these before, they are a must at your next get together.  Super easy and there are never any leftovers!

Ingredients

1 32-oz bag frozen meatballs
1 18-oz jar grape jelly
1 18-oz jar chili sauce

Directions:


Spray slow cooker with cooking spray.  Place meatballs in bottom of cooker.  Mix jelly and chili sauce in small bowl.  Pour over meatballs.  Cook on low for 2-3 hours or until hot.

Apricot-Onion Pork Chops

Recipe Courtesy of Taste of Home
Modified Slightly

Prep Time  15 minutes
Total Time  30 minutes
Serves 6

The sauce is a combination of sweet and tangy.  This was really good!

Ingredients:

6 boneless pork chops
1 tablespoon butter
1 medium onion, sliced and seperated into rings
1 1/2 cups beef broth
1/4 cup apricot preserves
1 teaspoon minced, fresh gingerroot
1 garlic clove, minced
1 tablespoon cornstarch
4 1/2 teaspoons water

Directions:

In a large skillet, brown pork chops in butter over medium-high heat. Add the onion and saute until tender. Combine the broth, preserves, ginger and garlic; pour into skillet. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until meat juices run clear.

Remove chops and keep warm. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

Broccoli Salad

Recipe Courtesy of family member

Prep Time  20 minutes
Total Time  20 minutes
Serves 8-10

My sister in law made this a few years ago for a family gathering.  I'm usually not a big fan of broccoli but this was so good that I asked for the recipe.

Ingredients:
2 heads fresh broccoli, broken into small florets
1 cup chopped red onion
1 cup raisins
1/2 cup chopped pecans
1/2 cup sunflower seeds
1 lb bacon, fried and crumbled into small pieces
2 cups shredded cheese

Directions:
Mix all ingredients and set aside. 

Salad Dressing:
1 cup mayonnaise
3 tablespoons sugar
3 tablespoons balsamic vinegar

Mix dressing ingredients in small bowl and pour over broccoli mixture.  Combine well.  Chill until ready to serve.