Butterfinger Ice Cream

My new all time favorite ice cream!

1 1/8 cup sugar
1 1/2 cup milk (I use skim)
3 cups heavy cream (I use fat free half and half)
1 1/2 tablespoons vanilla extract
4 Butterfingers

Using a hand mixer, mix the sugar and milk on low speed until the sugar dissolves. Add cream and vanilla extract and mix until combined. Pour into ice cream maker for 20 minutes. Crush Butterfingers. Add into ice cream maker and run for 5 more minutes. Put in freezer for 3 hours to firm up.

Crock Pot Sesame Wings

These are super yummy and the meat just falls off the bone. J always claims all the chicken bits left swimming in the sauce. I forgot to get a picture. I will post one next time I make them.

Ingredients:

4 lbs chicken wings, split
1/4 cup sesame seeds
2 tbsp olive oil
4 cloves garlic, minced
3/4 cup sugar
1/2 cup white vinegar
6 tbsp soy sauce
1/3 cup veggie oil
1-2 tbsp red pepper flake (more if you like it spicy)

In a medium sauce pan over medium heat, heat the olive oil and add the sesame seeds. Toast seeds slightly (careful not to burn them) stirring constantly until they just start to toast. Then add garlic and sautee for 1-2 minutes. Add sugar, vinegar, soy sauce, oil and red pepper flake. Stir and reduce heat to low. Simmer for 5 minutes.

While simmering, put chicken wings in crock pot. Pour sauce over chicken. Cook on low for 6 hours, stirring occasionally.

Sweet & Spicy Asian Chicken

Ingredients:

2 boneless skinless chicken breasts cut into 1 inch pieces
2 tbsp sesame seeds
3-4 cloves garlic, minced
2 tbsp olive oil
1/3 cup sugar
4 tbsp soy sauce
1/4 cup white vinegar
1-2 tbsp red pepper flakes
1/4 cup canola oil
salt, pepper, garlic powder, onion powder

In a medium pot heat 1 tbsp of the olive oil over medium heat and add the sesame seeds. Cook until almost browned reduce heat and add garlic. Cook until sesame seeds are toasted golden brown. Add sugar, vinegar, soy sauce, canola oil and red pepper flakes. Simmer on low while cooking chicken. In a separate frying pan heat 1 tbsp olive oil over medium high heat. Add chicken. Season with the salt, pepper, garlic powder and onion powder. Just a sprinkle of each. Cook until chicken is cooked through stirring occasionally. Once chicken is cooked through add sauce and simmer for an additional 5 minutes. Serve over jasmine rice.

Homemade biscuits

Ingredients:

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/4 cup butter or margarine
3/4 cup milk

Combine all dry ingredients. Mix in butter until crumbly. Stir in milk to form dough. Place dough onto a floured surface. Let set for a couple of minutes and then knead for about a minute and then re-flour surface and pat out to about 1/2″ thick. Cut biscuits with floured biscuit cutter (I use a juice glass) and place into ungreased baking pan. Form remaining dough into ball and repeat until all dough made into biscuits. Bake in 425-450 degree oven for 12-15 minutes. Brush immediately with melted butter.

Chicken Noodle Soup

Ingredients:
1 box angel hair pasta
3 boneless skinless chicken breasts cut into bite sized pieces
48oz box chicken broth
1 can cream of chicken soup
¼ onion, finely chopped
4-5 cloves garlic, minced
Carrots and celery (optional)
Parsley
Parmesan cheese

In a large frying pan heat some oil. Add the chicken, onion and garlic and sauté until chicken just starts to cook (you don’t have to cook it through). Dump into crock pot. Pour in broth, cream of chicken and one can water. Add chopped carrots and celery. Cook on low for at least 8 hours. About half an hour before serving add in parsley. Cook angel hair pasta according to directions on box. Serve chicken and soup over pasta and top with lots of parmesan cheese.

**You can also make on stovetop. Bring to a boil and let simmer on med/low for at least an hour, but the longer it simmers the better it is.

Stuffed Pork Chops

Ingredients:

2 butterflied pork chops
3 cloves garlic - minced
3 tablespoons finely chopped onions
2 tablespoons olive oil
1/4 cup grated white cheddar cheese
1/4 tablespoons ricotta cheese
3 tablespoons Italian breadcrumbs
1 tablespoon Parmesan cheese

Preheat oven to 375 degrees. Saute onion and garlic in olive oil until tender. Remove from heat to cool. In medium bowl mix cheeses and breadcrumbs. Add garlic and onion. Salt and pepper each pork chop. Spoon 1/2 of the stuffing mixture into each pork chop and fold. Use toothpicks to hold closed. Bake for 45 minutes.

Crock Pot BBQ

Ingredients:

1 pork roast
1 14 oz. can chicken broth
1 bottle of your favorite BBQ sauce
Salt, pepper, garlic powder, onion powder, cayenne pepper

Place pork in crock pot and season. Pour in chicken broth and cook on low for 4 hours. Turn roast and cook an additional 4 hours. Remove roast from the crock pot and shred with 2 forks. Pour out chicken broth. Return pork to crock pot stir in BBQ sauce. Cook for an additional hour. Serve on buns.

Cheesy Baked Spaghetti

Ingredients:

1 box spaghetti

1.5 jars spaghetti sauce

2 tbsp. butter

1 12 oz. container ricotta cheese

¼ cup sour cream

½ cup alfredo sauce

2 cups mozzarella cheese

¼ cup parmesan cheese

Cook spaghetti and drain. While pasta is still hot, mix in butter, sour cream, ricotta and half of the parmesan cheese. Spread a layer of alfredo sauce in a casserole dish and add spaghetti mixture. Cover with sauce and top with mozzarella cheese and rest of parmesan. Bake covered with foil at 370 degrees for 45 minutes. Remove foil and cook an additional 15 minutes until cheese is browned.

Cheesecake Brownies

1 box brownie mix + all ingredients called for on box
1 8 oz block cream cheese
2 eggs
16 oz. box powdered sugar
1 tsp. Vanilla extract

Pre heat oven to 350 degrees. Mix brownies according to package directions. Pour in a greased 9x13 baking dish. In mixer cream sofened cream cheese then add in eggs and beat until smooth. Slowly add powdered sugar and vanilla extract. Beat until smooth. Pour cheesecake layer over brownie layer and smooth top. Bake at 350 degrees for 45 minutes. Let cool completly before cutting. Store in fridge.

Pasta E Fagioli

Ingredients:
1 1/2 Tbsp Olive Oil
3-4 Cloves Garlic, minced
1/2 cup Onion, finely chopped
1 lb Ground beef
1 tbsp Crushed Red Pepper Flakes
1 large Carrot, grated
2 stalks Celery, diced
1 28 oz. can Crushed Tomatoes
1 16 oz. can Dark Red Kidney beans
1 16 oz. can Light Red Kidney beans
46 ozs. Beef Broth
1 tbsp. Italian Seasoning
Salt & Pepper
1 tbsp. Parsley; (fresh chopped)
1 1/2 teaspoon hot sauce
1 26oz. can Spaghetti sauce (I use Hunt's Traditional)
8 ounces dry pasta (small noodles like shells or Ditalini)

Directions:
Sauté onions and garlic in a large pot for 1-2 minutes. Add beef and cook until almost brown. Add carrots, celery and red pepper flakes and continue browning. Drain. Add crushed tomatoes and simmer for 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, Italian seasoning, salt and pepper to taste, hot sauce, spaghetti sauce, and parsley. Simmer for one to two hours. Add uncooked pasta and simmer for one more hour.

Lasagna with Meat Sauce

Lasagna with Meat Sauce

Sauce:
5-6 Cloves garlic, minced
1/4 medium onion finely chopped
2 tbsp. Olive oil
1 lb. ground beef or turkey
1. lb. Italian Sausage
Salt & Pepper
1 28 oz. can crushed tomatoes
2 28 oz. cans tomato sauce
2 6 oz. cans tomato paste
4-5 tbsp. Italian Seasoning
2 tbsp. Crushed red pepper
3. tbsp. Parsley
1 ½ tbsp. Basil

1 box Lasagna noodles

1 large container Ricotta cheese
4 cups shredded mozzarella cheese
1 cup grated parmesan cheese

Note: This makes enough sauce for 2 lasagnas, so I freeze half of it, but you can cut it in half.

Heat olive oil in large pot or Dutch oven. Add onion and garlic and sauté for 1-2 minutes. Add beef and sausage and cook until browned. Drain and return to pot. Add the rest of the sauce ingredients and stir. Simmer on low for 3-6 hours stirring occasionally.

Preheat oven to 350 degrees.

Cook lasagna noodles about ¾ of the way done (they will finish cooking in the oven)

Spread a thin layer of sauce in the bottom of baking dish. Place a layer of noodles. Then layer ricotta cheese, sauce, mozzarella and parmesan. Repeat until all noodles are gone. Top with lots of mozzarella cheese and cover loosely with foil. Bake for 45 minutes. Remove foil and bake an additional 15 minutes.

Butter Cream Icing

Butter Cream Icing

2 boxes confectioners sugar, sifted
¾ cup Crisco
1 tsp. Meringue Powder or Cream of Tarter
2 tsp. pure vanilla extract or ½ tsp. lemon extract plus 1 ½ vanilla extract
½ cup Sprite
½ tsp. salt

Add all ingredients to mixer and beat on high for 2 minutes.

Crockpot Macaroni and Cheese

Crockpot Macaroni and Cheese

16 oz pasta cooked (I use Cavatappi, they are twisted tube shaped pasta)
1 large can evaporated milk
1 ½ cups milk
¼ cup melted butter
1 tsp. salt
2 eggs beaten
4 cups grated cheese (I use more than 4 cups and use a combo of Colby Jack and Cheddar) (I have also found that the pre-shredded cheese does not melt so well so I always grate my own. Its much creamier that way)

Mix all ingredients in crockpot and cook on low for 2.5-3.5 hours stirring occasionally. Top with additional cheese about 30 minutes before serving.

Pizza Roll-Ups

Ingredients:

1 Pillsbury pizza dough
1 cup shredded mozzarella cheese
2.5 tablespoons Parmesan cheese
Pepperoni
Garlic powder
Italian Seasoning
2 tablespoons melted butter

Preheat oven to 350 degrees. Spread out the dough and cut in half. Sprinkle each half with a little garlic powder and Italian seasoning. Spread half the mozzarella on each half and put on a single layer of pepperoni. Sprinkle 1 tablespoon of Parmesan on each. Roll up each half and seal. Brush the top of each with melted butter, sprinkle on garlic powder and the rest of the Parmesan. Bake at 350 degrees for 30 minutes or until the top turns golden brown.

Red Velvet Cheesecake

Red Velvet Cheesecake

For the Crust:
1 ½ cups chocolate graham cracker crumbs
¼ cup butter, melted
1 TBSP granulated sugar

For the Filling:
3 (8 ounce) packages cream cheese, at room temperature
1 ½ cups granulated sugar
4 large eggs, lightly beaten
3 TBSP unsweetened cocoa
1 cup sour cream
½ cup whole buttermilk
2 tsp vanilla extract
1 tsp distilled white vinegar
2 (1 oz) bottles red food coloring

For the Topping:
1 (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
2 cups powdered sugar
1 tsp vanilla extract

For the Crust: Stir together graham cracker crumbs, melted butter and 1 TBSP sugar; press mixture onto bottom of a 9-inch springform pan.

For the Filling: Beat together cream cheese and sugar at medium low speed with an electric mixer 1 minute.Add eggs, unsweetened cocoa, sour cream, buttermilk, vanilla extract, vinegar and food coloring. Mix on low speed just until fully combined.Pour batter into prepared pan.Bake at 325F for 10 minutes, reduce heat to 300F, and bake for 1 hour and 15 minutes or until center is firm.Run knife along outer edge of cheese. Turn oven off and let cheesecake stand in oven 30 minutes.Remove cheesecake from oven; cool in pan on a wire rack for 30 m minutes.Cover and chill for 8 hours.

For the topping: Beat cream cheese and butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth.Remove cheesecake from refrigerator and spread topping evenly over top of cheesecake.Remove sides of springform. Garnish if desired.

Source: Southern Living Christmas Cookbook

Roasted Garlic Alfredo Pizza

Ingredients:

1 Pillsbury Pizza Dough
1-2 tbsp Olive oil
4 Cloves garlic, finely chopped
4 tbsp Alfredo sauce
1 cup Mozzarella cheese
2 tbsp Parmesan Cheese

Preheat oven to 400º. Roll out pizza dough on a cookie sheet sprayed with nonstick spray. Brush with olive oil and sprinkle on chopped garlic. Bake for 8 minutes. Remove pizza from oven and spread on a thin layer of alfredo sauce. Top with cheeses and bake until cheese has melted, 5-7 minutes.

Peanut Butter Blossoms

Ingredients:
1/2 cup shortening
3/4 creamy peanut butter
1/2 cup firmly packed brown sugar
1/2 cup white sugar
1 egg
2 tablespoons milk
2 teaspoons vanilla extract
1 3/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Sugar
1 bag Hershey's Kisses

Directions:
Preheat oven to 375°F. With a hand or stand mixer mix together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. Stir together flour, baking soda and salt. Add to mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Top each cookie immediately with a Hershey's Kiss, pressing down firmly so that cookie cracks around edge. Place on wire rack to cool.

You can also top them with mini Reeses cups.

Parmesan Crusted Pork Chops and Oven Potato Wedges

I got this recipe from Giada Delaurentiis and it is awesome!

Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil

Directions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.
Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side.


OVEN POTATO WEDGES

I made this one up so there really are no measurements. Cut 4-5 small potatoes into wedges. Rinse in cold water and dry. Put them in a medium bowl and sprinkle in salt, pepper, garlic powder, cayenne pepper, chili powder and parsely (or whatever spices you want). Pour in 2-3 tablespoons of olive oil and toss to coat. Place in a single layer on a cookie sheet and cook at 400 degrees until golden brown (about 20-30 minutes). I like to put mine under the broiler for a few minutes to make them extra crispy.

Crock Pot Chili

1 lb ground beef
1 lb ground turkey
2 tbsp vegetable oil
4-5 habanero peppers finely chopped
½ medium onion finely chopped
1 package chili seasoning mix
2 cans kidney beans, drained
1 16oz can tomato sauce
1 8oz can tomato paste
Cayenne pepper to taste

In a large skillet brown ground beef, turkey, onion and peppers in oil. Dump into crock pot. Pour in tomato sauce plus ½ can of water. Add tomato paste plus one can of water. Add beans and mix in chili seasoning mix and cayenne pepper. Stir. Cook on low for 8 hours.

Cinnamon Bread

2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
2 tablespoons white sugar
1 teaspoon ground cinnamon
2 teaspoons butter

Preheat oven to 350º F. Grease one 9x5 inch loaf pan. Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into loaf pan. Smooth top. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife, cut in a light swirling motion to give a marbled effect. Bake for about 50 minutes. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.