Tartar sauce with a hint of summer memories.

INGREDIENTS :
It's a simple but proven recipe for a quick tasty salad.
Mushrooms marinated mushrooms and porcini mushrooms brick red.
They may be different.
5 slicing onions into a separate bowl into small cubes.
Add salt and mix / ok. 1 teaspoon salt /. I cover saucer and wait ...
When you let go of onion juice,
squeezing it through a linen cloth.
I add finely chopped mushrooms
Mayonnaise 400 ml
2 teaspoons mustard.
Spices :
salt, pepper real
and freshly ground pepper colored.
I mix everything together with a wooden spoon.
Paper towel to clean the circumference of the bowl sauce look good.
Decoration poppies done spontaneously ...
From what was in the refrigerator:
arugula, corn salad,
tomato and herb seed pepper.

Crockpot Sweet & Sour Meatballs

INGREDIENTS :
10oz chili sauce (one jar)
16oz grape jelly (one jar)
2lb frozen meatballs (we used Rosinas)

Optional
-siracha (for dipping)

INSTRUCTIONS :
-In a crockpot, add chili sauce and grape jelly. Whisk to combine ingredients and make sauce smooth.

-Add in meatballs. Stir to coat all meatballs with the sauce. Cover and cook on low for 4 - 6 hours. Serve with toothpicks.

Butterscotch Brownies

INGREDIENTS :
6 tablespoons shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups flour
1/2 cup chopped nuts
1 cup butterscotch chips

INSTRUCTIONS :
Preheat oven to 350F degrees.
Cream shortening and sugar, add the rest in given order.
Grease a 9" x 13" baking pan.
Pour batter into pan, and bake 25 minutes.
Cool for 10 minutes and then cut into squares.

Fried Dill Pickles

INGREDIENTS :
SERVINGS 4-6
1 pint dill pickle, sliced and undrained
1 large egg, beaten
1 tablespoon all-purpose flour, plus
1 1⁄2 cups all-purpose flour
1⁄2 teaspoon ground red pepper
1 teaspoon garlic powder
1⁄4 teaspoon salt
1 teaspoon paprika
hot sauce
vegetable oil (for frying)

INSTRUCTIONS :
Drain pickles, reserving 2/3 cup pickle juice.
Press pickles between paper towels.
Combine pickle juice, egg, 1 Tbsp flour and hot sauce(to taste). Stir well and set aside.
Combine remaining flour with red pepper, garlic powder, salt and paprika. Blend well.
Dip pickles in egg mixture then in flour mixture.
Fry coated pickles in 375F oil until golden brown.
Drain on paper towels.

Amish Crazy Quilt Pie

INGREDIENTS :
2 cups milk, may use lower fat
4 large eggs
1/2 cup all-purpose flour
1 cup sweetened flaked coconut
1 cup granulated sugar
1/2 cup butter, room temperature
1/2 teaspoon salt
1 teaspoon vanilla extract

INSTRUCTIONS :
Place all ingredients into a blender, put blender on medium speed and count to ten -
pour into a 9" deep dish pie pan.
during the baking process, the flour drops to form the crust.and the remaining ingredients will form the filling --.
Bake at 350* for 45 minutes.

Better Than Olive Garden Alfredo Sauce

INGREDIENTS :
3 tablespoons sweet butter
2 tablespoons olive oil
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 (12 ounce) box angel hair pasta

 INSTRUCTIONS :
Melt butter in medium saucepan with olive oil over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer
Stir often.
Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
While the sauce cooks, boil noodles for 3-5 minutes.
Place pasta on serving plates and spoon sauce over pasta

Redneck Casserole

INGREDIENTS :
1 (28 ounce) cans baked beans
6 -8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded

INSTRUCTIONS :
Set your oven to 450.
Dump your can of baked beans into a medium sized casserole dish. Set the dish aside.
Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.
Cover the bean and dog mixture with tatertots. Use as many as you'd like. Just make sure to cover the mixture completely.
Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.

Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

Almond Joy Brownies

INGREDIENTS :
SERVINGS 16
4 ounces almond joy candy bars (4 whole regular sized candy bars or 8 miniature candy bars)
1⁄2 cup butter (I prefer butter, but original recipe called for shortening) or 1⁄2 cup shortening (I prefer butter, but original recipe called for shortening)
1 cup sugar
1 teaspoon vanilla
2 eggs
1 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 cup chopped almonds

INSTRUCTIONS :
Heat oven to 350°F.
Grease 9-inch square pan.
In medium saucepan over low heat, melt candy bars and shortening, stirring occasionally until chocolate and shortening are melted.
Add sugar and vanilla; blend well.
Add eggs 1 at a time, beating well after each addition.
Stir in flour, salt and chopped almonds; mix well.
Spread in greased pan.
Bake for 25 to 30 minutes or until top springs back when touched lightly in center.
Cool completely; cut into bars.

Lemon Blossoms

INGREDIENTS :
1 (18 1/2 oz) package yellow cake mix
1 (3 1/2 oz) package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil

Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water

 INSTRUCTIONS :
-Preheat the oven to 350 degrees.

-Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.

-To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

-With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Another chili recipe

INGREDIENTS :
1.5 lbs ground extra lean ground beef (ground turkey works too)
1 – 540 ml (19oz) can Black Beans
1 – 540 ml (19oz) can Red Kidney Beans
1 – 156 ml (5.5oz) can tomato paste
1 – 796 ml (28oz) diced tomatoes
1 – 227 ml (7.5oz) can sliced water chestnut
2 stalks celery
1 lg onion diced or cut in half length wise and sliced
Diced green and red pepper (you decide how much)
1 – 2 jalapeno peppers sliced
Sliced mushrooms (your choice, I used cremini)
6 cloves minced
Chili seasoning to taste

INSTRUCTIONS :
-In a large pot brown ground beef or turkey (drain any fat), add onion, celery and continue to cook on medium heat for about 10 mins, then add the rest of the ingredients except the tomato paste. Continue to cook on low heat until done. Once everything is cooked add the tomato paste.

Cracker Barrel's Hashbrowns Casserole

INGREDIENTS :
2 lbs frozen hash browns
1/2 cup margarine or 1/2 cup butter, melted
1 (10 1/4 ounce) cans cream of chicken soup
1 pint sour cream
1/2 cup onion, peeled and chopped
2 cups cheddar cheese, grated
1 teaspoon salt
1/4 teaspoon pepper

INSTRUCTIONS :
-Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Orange Creamsicle Pie

INGREDIENTS :

8 ounces cream cheese, softened

16 ounces frozen whipped topping, thawed

1 cup orange juice

1 (4 ounce) box instant vanilla pudding

1 (3 ounce) box orange gelatin

2 (6 ounce) prepared graham cracker crusts

INSTRUCTIONS :

-Soften cream cheese at room temperature starting a couple hours before making your pies; the cream cheese must be super soft in order to avoid lumps in the pie filling.

-Blend cream cheese and frozen whipped topping well; add orange juice and beat with mixer until very creamy; stir in pudding then gelatin and blend well.

-Divide filling between graham crusts; chill at least 3 hours before serving.

6 chicken thighs or 6 chicken breasts

INGREDIENTS :
1/2 cup flour
1 teaspoon garlic salt...
1 teaspoon paprika
1/2 teaspoon ginger
2/3 cup brown sugar
1/2 cup water
1 tablespoon Worcestershire sauce
1/4 cup soy sauce

INSTRUCTIONS :
-Preheat oven to 200 degrees.
-Carefully rinse Chicken
-Dry thoroughly.
-Coat chicken with flour seasoned with garlic salt, paprika and ginger.
-Arrange chicken skin side up in a single layer in baking pan.
-Roast, uncovered, for 1 hour.

-Mix other ingredients in a pot over a low flame. Pour over baked chicken when sugar has suitably melted. Bake for another 2 hours at 250 degrees or until chicken is done and delicously glazed.

-Basting and turning at least once will ensure an evenly coated glaze.

Scalloped Corn

INGREDIENTS :
15.25 oz. can whole kernel corn, drained (I used white)
14.75 oz. can cream style corn (again, I used white)
2 green onions, chopped
2 eggs, beaten
20 Ritz Crackers, crushed (I used the new bacon flavored)
2 T. butter, melted
1 C. shredded sharp cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 C. French fried onions, crushed (for topping)

INSTRUCTIONS :
In a bowl, combine both cans of corn, the onions and the beaten eggs. Stir in the crackers, butter, cheese, salt and pepper. Pour into a lightly greased 9 x13 baking dish. Bake at 350 degrees for 40 minutes. Remove and top with the crushed fried onions. Return to the oven for 5-6 minutes or until onions are lightly browned.

LEMON GARLIC PEPPER WINGS

INGREDIENTS :
2 lbs. chicken wings
1/2 c. lemon juice
1 whole garlic clove (4 slices chopped)
1 tbsp. pepper
2 tbsp. salt
1/4 c. vegetable oil

 INSTRUCTIONS :
-Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

Mini Zucchini Cheese Bites.

INGREDIENTS :

2 cups grated zucchini ( about 1 medium)

1 egg

1/2 cup grated Parmesan Cheese

optional: 1/4 cup chopped cilantro, salt & pepper

INSTRUCTIONS :

-Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.

-The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside.

Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have more or even make them larger then mini.

Baked Parmesan Fish

INGREDIENTS :
Servings: 4
16 ounces fish fillets
1 egg
2 tablespoons milk
 

Breading
1/3 cup parmesan cheese, grated
2 tablespoons flour
1/2 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon pepper

 INSTRUCTIONS :

-Beat egg and milk in a shallow bowl and set aside. In a zipper bag combine breading ingredients.
-One at a time dip fillets in egg, shake off excess and turn or shake in breading in bag.
-Bake uncovered on an oiled baking sheet at 350 degrees for about 25 minutes or until fish flakes easily with a fork.
-Can be served with lemon wedges if desired.

Slow Cooked Beef Stew

INGREDIENTS :
2 lbs. beef stew meat, cubed
½ tsp. salt
½ tsp. black pepper
1 clove minced garlic
1 tsp. Worcestershire sauce
1 tsp. paprika
1 bay leaf
¼ cup flour
1 chopped celery stalk
1 chopped onion
4 sliced carrots
4 diced potatoes
1 ½ cups beef broth

INSTRUCTIONS :
Set the crock pot on low. In a bowl, mix together the salt, pepper and flour. Add the cubed beef and coat it in this mixture. Once the beef is entirely covered, empty the entire bowl into the crock pot. Add in the rest of the ingredients, cover and cook on either low for 8 hours or high for 6 hours.

Eggplant Pizza

INGREDIENTS :
1 eggplant, sliced
1/2 cup pizza sauce
1/2 cup mozzarella cheese
1/2 tsp each salt and pepper
2 tsp olive oil for brushing
toppings as needed

-Slice the eggplant and sprinkle with some salt on each side. Set aside for thirty minutes, then rinse and pat dry. This will take some of the bitterness out of the eggplant, especially if you’re using a larger/older fruit.
-Preheat your oven to 425 degrees. Brush each side of the eggplant slices with olive oil, then sprinkle both sides 1/2 tsp each salt and pepper. Place the eggplants on a cooling rack that’s on a baking sheet, and bake until they are softened and a little brown, about six minutes.
-Spoon the tomato sauce on the eggplant slices, then add the cheese and toppings. I’m sure you know how to make pizza! Our favorite toppings are black olives, mushrooms, and nitrate-free pepperoni.
-Return the baking sheet to the oven and bake for another five minutes, until the cheese is melted. Go ahead and broil it for a minute if you’d like some extra crispy toppings.
-That’s it! The eggplants are a little more tangy than your everyday pizza crust, but I’ve come to really enjoy their distinct taste as an impromptu pizza crust.

GINGER BEEF.

INGREDIENTS :
2 sirloin steaks (4oz each), cut in strips
1 tablespoon olive oil
1 small onion, diced
1 clove garlic, crushed
2 diced tomatoes
1 teaspoon ground ginger
4 tablespoons apple cider vinegar
Salt and pepper

INSTRUCTIONS :
-Place the oil in a large skillet and brown the steaks in it over medium-high heat.

-When both sides are well-seared, add the onion, garlic, and tomatoes.

-In a bowl, stir the ginger, salt and pepper into the vinegar and add that mixture to the skillet, stirring to combine.

-Cover the skillet, turn the heat to low, and let the whole thing simmer until liquids evaporates completely.