Another Banana Bread

Source: All Recipes

I had two sad bananas that I needed to get rid of. I can't stand to just toss them - poor neglected nanners. The last recipe I made called for at least 5 bananas. That wasn't going to work so I found this one that called for three. I ended up halfing the recipe - not recommended but it turned out fine.

INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup white sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

DIRECTIONS
Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C).
In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

Chicken Enchiladas

Source: All Recipes

These are by far one of my favorite things to to eat. : )

Chicken Enchiladas

INGREDIENTS
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom soup

*1 (10.75 ounce) can condensed cream of chicken soup *the original recipe does not call for this but I like to double the sauce*
1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour tortillas
1/4 cup milk

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom and chicken soups and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.

*To make the tortillas easier to work with I heat them up for a few seconds*

Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Top with sour cream and enjoy!!!

The Best Creamed Corn

Source: All Recipes

We celebrated Thanksgiving the Saturday after with J's family at his mom's house. His brother's wife made the best creamed corn which prompted me to find this recipe on - where else - All Recipes. This is not exactly her recipe but very very close. I can't wait to make this on Christmas. Very very good.

2 (20 ounce) packages frozen corn kernels, thawed
1 cup whipping cream *she used half and half*
1 cup milk
1 teaspoon salt
1/4 teaspoon monosodium glutamate (MSG, or Accent flavor enhancer) *she used season salt*
2 tablespoons sugar
white or cayenne pepper
2 tablespoons flour *she used Bisquick*
2 tablespoons butter, melted

Place corn kernels, whipping cream, milk, salt, flavor enhancer, sugar, and white or cayenne pepper in a large stockpot. Bring to a slow, low boil beginning on medium heat, stirring frequently. Simmer for 5 minutes on low heat.
Melt butter in the microwave, or in a small saucepan on low heat. Whisk in flour until smooth. Stir into the corn until well blended. Enjoy!

Aunt Donna's Sweet Potatoes

Every year for Thanksgiving we make my Aunt Donna's Sweet Potato recipe. This is the one thing I can eat and not get sick of. It's the first on my plate and the first to be eaten.

Ingredients

5 good size sweet potatoes or yams (cleaned, peeled and cut into 1 - 2 inch rounds)

1 cup of brown sugar

1/2 cup of water

2 tbls of butter

Arrange the potatoes/yams in a skillet - cover with brown sugar and butter. Pour water over everything. Cover and simmer until soft (not mushy). This is usually about 30 - 45 minutes. I always double the sauce because it is so yummy!!!

Sugar Cookies

My son was in the mood for some dessert but I really wasn't in the mood to make something that would take a lot of time or energy. Sugar Cookies was exactly what I was looking for.

Source:

All Recipes

INGREDIENTS
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

*I sprinkled a little sugar on the cookies while they were still hot*

Chinese Take Out - Made at Home

Sunday night I made some wonderful Chinese dishes. Orange Chicken, Kung Pao Chicken and Fried Rice. It was labor intensive but oh so well worth the time and effort. Earlier in the day I made the rice for the fried rice (it has to be cold) and marinated the chicken for the Kung Pao.

Unfortunately the lighting was awful so I have no pictures of my own.

Fried Rice

Source: About.com

INGREDIENTS

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Preparation:Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper.Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.Add 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired.When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.

Kung Pao Chicken

Source - All Recipes

INGREDIENTS
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

*Recommend a few alterations though, which I find absolutely crucial: Double the marinade and the sauce, add lots and lots of water as the mixture cooks - otherwise it gets really pasty. I would say throughout the cooking process I end up adding at least a cup of water.

Orange Chicken - Panda Express

Source: Recipezaar.com

INGREDIENTS
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili peppers
1/4 cup green onions, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of

DIRECTIONS
Place chicken pieces in large bowl.
Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
Stir cornstarch and flour together.
Add chicken pieces, stirring to coat.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
(Do not overcook chicken).
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat.
Add 1 tablespoon oil.
Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
Add and stir-fry crushed chiles and green onions.
Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil.
Add cooked chicken, stirring until well mixed.
Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
Heat until sauce is thickened.
Stir in sesame oil and orange zest if desired.

Pumpkin Bread

Source: All Recipes

My mom makes the absolute best pumpkin bread ever! So when I decided to tackle making pumpkin bread I was a bit nervous. I found this recipe and decided to go for it. Surprisingly, my first attempt was really good. Next time I'll reduce the cooking time by just a bit - the sides got a little over done. But other than that - it was very good.

INGREDIENTS
3 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground nutmeg
2 cups solid pack pumpkin puree
1 cup vegetable oil
1/2 cup chopped walnuts (optional)
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
3 cups white sugar
2/3 cup water
4 eggs

DIRECTIONS
Grease and flour three 7 x 3 inch pans. Preheat oven to 350 degrees F (175 degrees C).
Measure flour, sugar, baking soda, salt, and spices into a large bowl. Stir to blend. Add pumpkin, water, salad oil, eggs, and nuts. Beat until well combined. Pour batter into prepared pans.
Bake for approximately 1 hour.

Crepes

Source: All Recipes

Sunday morning I was in the mood for crepes. I found this recipe was was so happy with the outcome. I would have loved to have had fresh strawberries - but settled for blueberry syrup. Delicious!

INGREDIENTS
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

DIRECTIONS
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

The BEST Chocolate Chip Cookies

I have been in the mood to make home made chocolate chip cookies. My family is so used to the "break and bake" they were all amazed when I broke out the mixer for cookies. "Mom, you are making home made cookies???" I've had my eye on this recipe from this blog and this blog for a couple days. So I was excited to try them. They did not disappoint!

Thick and Chewy Chocolate Chip Cookies
adapted from America's Test Kitchen

2 cups plus 2 Tbsp all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

12 Tbsp (1 1/2 sticks) unsalted butter, melted & cooled until warm

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg plus 1 yolk

2 tsp vanilla extract

1 1/2 cups semisweet chocolate chips *I used milk chocolate chips*

Preheat oven to 325°. Line cookie sheets with parchment paper.
.
Whisk dry ingredients together; set aside.With electric mixer, or by hand, mix butter & sugars until thoroughly combined.

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Beat in egg, yolk and vanilla until combined. Add dry ingredients & beat at low speed just until combined. Stir in chips.

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Roll scant 1/2 cup dough into ball (I cute this in half for my second batch). Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, place formed dough onto cookie sheet, leaving ample room between each ball. .
Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy. *This took about 15 minutes in MY oven but start at 10 minutes and check from there. Do NOT over bake!
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Cool cookies on sheets until able to lift without breaking and place on wire rack to cool.
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A cold glass of milk + one of these cookies = Yummy Goodness!

Sauteed Garlic Asparagus

Source: All Recipes

INGREDIENTS
3 tablespoons butter or margarine
1 bunch fresh asparagus
3 cloves garlic, chopped

**I added a few sprinkles of Parmesan Cheese and Bread Crumbs**

DIRECTIONS
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.

Twist on Tacos

I'm big on tradition so when my husband once told me that Taco Mondays were he and his late father's tradition I've wanted to keep that going. They would make tacos and watch Monday night football. I've done pretty well finding "creative" ways to keep this tradition - tacos, taco soup, taco casserole, etc. Yesterday I came across a recipe that gave me my inspiration for last night's Taco Ring.

INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 pound lean ground beef or ground turkey
1 package McCormick® Cheesy Taco Seasoning Mix
3/4 cup milk
Shredded cheese
Sour cream (garnish)
*black olives, onions, green chiles would all be good to add into the mix* But for this time I kept it pretty simple.

DIRECTIONS
1. BROWN ground beef or turkey in large skillet on medium-high heat. Drain fat.
2. STIR in Seasoning Mix and milk.
3. BRING to boil. Reduce heat; simmer 2 minutes or until slightly thickened, stirring occasionally.

Arrange crescent rolls on a 13-in. round pizza pan, forming a ring with wide ends overlapping and pointed ends facing the outer edge of pan. Spoon filling over wide ends of rolls, sprinkle on cheese. Fold points of rolls over filling and tuck under wide ends at center (filling with be visible). Bake at 350 degrees F for 20-25 minutes or until golden brown. Garnish with sour cream.

(This is not my picture - but a great way to serve the taco ring)

I'm always on the search for my next Taco Monday recipe - I think I've found next week's here.

Banana Banana Bread

This weekend I was in the mood to bake. I had a bunch of bananas that were just about ready to be trashed so I decided to try some banana bread. Let me first say that my mom makes AWESOME breads. Pumpkin, banana, zucchini, you name it. She makes wonderful, moist, perfectly baked bread. I found this recipe on allrecipes.com and it turned out good - despite a few mistakes I made. I think next time it will be much much better if I actually follow the recipe.

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas (5 - 7 bananas)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

I made the mistake of not creaming the butter and sugar together first and just mixed everything together which made it brown up too much on the outside. The inside was really good and had a great flavor. I also made this in my Pampered Chef loaf pan (first time to use) so I'm not sure if it cooks differently.

Weekend Baking Plans

I've been reading so many blogs this week - I have several recipes printed out and ready to cook/bake!

Broccoli Cheddar Soup - oh this looks so good!

Black bean and Salsa Soup - Perfect for chilly weather

Pumpkin cookies - these look very addictive.
Chocolate Chip Cookies - Buddy has been wanting to make cookies so these look like they will be great!

Yummy Spinach Dip

Yesterday our office had a potluck and a co-worker brought in the BEST spinach dip. I'm usually not a huge fan of spinach dip but this one had me going back for seconds and thirds.

The recipe is very easy

1 (10 ounce) package frozen chopped spinach, thawed and drained

1 (16 ounce) container sour cream

1 envelope Mrs. Grass dry vegetable soup mix **this is what makes it so yummy**

1 (8 ounce) can water chestnuts, drained and chopped

In a medium bowl, mix together spinach, sour cream, dry vegetable soup mix, and water chestnuts. Cover and chill in the refrigerator approximately 2 hours before serving.

**This is the secret to the dip**

My Spaghetti

I love to cook - I don't consider myself a great cook though. I typically follow recipes and rarely make up my own. But for my spaghetti I have never used a recipe just bits a pieces of others until I came up with my own special recipe.

INGREDIENTS
1/2 pound Italian sausage

1/2 pound Hamburger meat
1 (6.5 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes

1 jar of your favorite sauce

1 tablespoon of grape jelly (or sugar)
1 teaspoon Italian seasoning

1/4 cup of water

1/2 package spaghetti seasoning

1/4 onion diced
1/2 teaspoon garlic powder
salt and pepper to taste
1 (8 ounce) package spaghetti

In a large saucepan , brown sausage and hamburger meat over medium heat with onion; drain and add tomato sauce, diced tomatoes, Italian seasoning, garlic powder, basil, oregano, salt, pepper and jar sauce; mix well. In the empty jar add water, spaghetti seasoning and jelly (or sugar). With the lid on shake well until all is mixed up. Add to pot.

Simmer over medium-low heat for at least one hour; it is best if simmered all day.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Mix sauce with hot pasta; serve.

The Best Omelet

I found this recipe on Sugar and Spice Blog. It is wonderful. The actual recipe is from Barefoot Contessa, Ina Garten and like many of her recipes - this one did not disappoint. This was the first time I've ever baked an omelet and loved it! I can't see myself making an omelet on the stove again. As you can see, I didn't cut the bacon up as small as the recipe suggested. Next time I make it though, I'll make a bit more "kid friendly". I'll only add the onions to one half. Although everyone loved it - a few picked out the onions. So lesson for next time and there will definitely be a next time.

Omelet for Two
(Source: Ina Garten)

1/4 pound good thick-cut bacon (about 5 strips)

1 tablespoon unsalted butter

1 cup medium-diced Yukon gold potato

1/2 cup chopped yellow onion

1 tablespoon minced jalapeño pepper

5 extra-large eggs

2 tablespoons milk or cream

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped scallions, white and green parts

4 ounces extra-sharp Cheddar, diced, plus extra grated cheese, for garnish

Preheat the oven to 350 degrees F.

Cut the bacon crosswise in 1-inch slices. Cook the bacon in an 8-inch ovenproof saute pan over medium-low heat for 5 to 7 minutes, stirring occasionally, until browned. Drain the bacon on paper towels and discard the fat from the pan. Add the butter to the pan, and then add the potato and yellow onion. Cook over medium-low heat for about 10 minutes, tossing occasionally, until the onion starts to brown and the potato is tender but firm. Add the jalapeño pepper and cook for 30 seconds.

Meanwhile, in a medium bowl, beat the eggs, milk, salt, and pepper together with a fork. Stir in the scallions and diced Cheddar. When the potato is cooked, add the bacon to the pan and pour over the egg mixture. Place the pan in the oven for 15 to 20 minutes, until the omelet puffs and the eggs are almost cooked in the center. Sprinkle with a handful of grated Cheddar and bake for another minute. Serve hot directly from the pan.

Egg Drop Soup

Source: All Recipes

Tonight my "buddy" and I were on our own for dinner. I have not been feeling so well so I was in the mood for some soup, but a light soup. I decided to make egg drop soup. And as my son put it "mmmm, this is the best!". I have to admit it was so simple but very tasty.

INGREDIENTS
4 cups chicken broth, divided

(I used two cups water with 2 chicken bouillon cubes and two cups Trader Joe's Chicken Broth)
1/8 teaspoon ground ginger (I left this out for tonight)
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1 1/2 tablespoons cornstarch
2 eggs
1 egg yolk
*drop of sesame oil - this is not part of the original recipe*

DIRECTIONS
Reserve 3/4 cup of chicken broth, and pour the rest into a large saucepan. Stir the salt, ginger and chives into the saucepan, and bring to a rolling boil. In a cup or small bowl, stir together the remaining broth and cornstarch until smooth. Set aside.

In a small bowl, whisk the eggs and egg yolk together using a fork. Drizzle egg a little at a time from the fork into the boiling broth mixture. Egg should cook immediately. Once the eggs have been dropped, stir in the cornstarch mixture gradually until the soup is the desired consistency.

Beer Margaritas

Source: allrecipes.com

5 stars (162 reviews)

I have been craving Margaritas so much lately. This just sounds so good.

1 (12 fluid ounce) can frozen limeade concentrate

12 fluid ounces tequila

12 fluid ounces water

12 fluid ounces beer

ice

1 lime, cut into wedges

Pour limeade, tequila, water, and beer into a large pitcher. Stir until well-blended, and limeade has melted. Add plenty of ice, and garnish with lime wedges. Adjust with additional water, if needed.

Garlic Spaghetti

I can say no to cookies, cakes, brownies, etc. but I can not say no to pasta. I love it in every size, shape or form. My all time favorite recipe is so simple but so delicious.

Garlic Spaghetti

1 (16 ounce) package spaghetti

10 cloves garlic, minced
Sun dried tomatoes

1/4 cup extra virgin olive oil
1/4 cup minced fresh parsley

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup grated Parmesan cheese

Cook spaghetti according to package directions.

Meanwhile, in a skillet over low heat, cook garlic and sun dried tomatoes in oil until garlic lightly browned. Remove from the heat; stir in parsley, salt and pepper. Drain spaghetti; place in a large bowl. Add garlic mixture and Parmesan cheese; toss to coat.

Enjoy!

Taco Soup - One of my Favorites!!!

2 pounds lean ground beef

1 onion, chopped

1 teaspoon salt

1 teaspoon ground black pepper

1 (15 ounce) can pinto beans

1 (15 ounce) can kidney beans
1 (15 ounce) can black beans
1 (1.25 ounce) package taco seasoning mix

1 cup water

1 (1 ounce) package ranch dressing mix

1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

In a large Dutch oven, brown the beef and chopped onion over medium heat. Drain off any fat. Add chilies, salt and pepper, beans, water, seasoning mixes, and stewed tomatoes to the beef and onion. Bring to a boil. Reduce heat, and simmer for 30 minutes. Top with shredded cheese, and serve with chips.

Creamy Rice Pudding

So Yummy!

INGREDIENTS

3/4 cup uncooked white rice

2 cups milk, divided

1/3 cup white sugar

1/4 teaspoon salt

1 egg, beaten

2/3 cup golden raisins (optional)

1 tablespoon butter

1/2 teaspoon vanilla extract

DIRECTIONS

In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm.

Twice Baked Potatoes

I found this recipe on allrecipes.com. It is the best!!

INGREDIENTS

4 large baking potatoes

8 slices bacon (optional)

1 cup sour cream

1/2 cup milk

4 tablespoons butter

1/2 teaspoon salt

1/2 teaspoon pepper

1 cup shredded Cheddar cheese, divided

8 green onions, sliced, divided

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.Bake for another 15 minutes.

These are an absolute favorite in my house. A bit time consuming but worth it!!!!

Awesome Pot Roast

During the colder times of the year I love to use my crock pot. This is my all time favorite crock pot recipe. Very easy and very yummy!!!

INGREDIENTS

1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can of beef broth

1 (1 ounce) package dry onion soup mix 1/2 cups water 5 1/2 pounds pot roast
Carrots, celery onions

DIRECTIONS In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place vegetables on the bottom and add pot roast in slow cooker and coat with soup mixture. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

Baked Ziti

This is a new favorite in my house - it's cheesy yummy goodness!!!

INGREDIENTS

1 (16 ounce) package ziti pasta

24 ounces ricotta cheese

1 pound shredded mozzarella cheese

1 egg, beaten

1 (32 ounce) jar spaghetti sauce

1/4 cup grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes or until al dente; drain and rinse.In a medium bowl, mix ziti, ricotta cheese, mozzarella cheese, egg and 1 1/2 cups spaghetti sauce.Preheat oven to 375 degrees F (190 degrees C).Lightly grease a 9x13 inch baking dish and spoon in ziti mixture. Top with remaining spaghetti sauce, followed by Parmesan cheese.Bake in preheated oven for 30 minutes; let stand for 15 minutes before serving.

**I sometimes add cooked ground beef or Italian sausage in the spaghetti sauce**

Yummy Wine Sauce!!!

When I made this last and it was wonderfully creamy and tasty. I only used the wine sauce portion of the recipe with chicken breasts (not with Swiss cheese or ham) and served with rice.

It was very tasty!

Cordon Bleu

INGREDIENTS

6 skinless, boneless chicken breast halves

6 slices Swiss cheese

6 slices ham

3 tablespoons all-purpose flour

1 teaspoon paprika

6 tablespoons butter

1/2 cup dry white wine

1 teaspoon chicken bouillon granules

1 tablespoon cornstarch1 cup heavy whipping cream

DIRECTIONS

Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

**'Cordon Bleu' is a French term, literally translated as 'blue ribbon', that originally referred to an award for culinary excellence given to women cooks**

Ribs

This is my favorite recipe ever for ribs. These ribs are the absolute best. I recommend making extra sauce and having a ton of napkins!!!

INGREDIENTS

2 pounds pork spareribs

3 cups ketchup

1 cup barbecue sauce

1 cup brown sugar

2 1/2 tablespoons lemon juice

2 teaspoons Worcestershire sauce

1 dash hot pepper sauce, or to taste

3 tablespoons steak sauce, (e.g. Heinz 57)

2 cloves garlic, minced

DIRECTIONS

Place the ribs in a large stock pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.Preheat oven to 350 degrees F (175 degrees C).In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approximately 20 minutes. (Please note that the above ingredients are all to taste. Use more or less of anything you like. I never make the ribs the same way twice!)Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 minutes. Remove foil and continue cooking for an additional 30 minutes.

Enjoy!!!! Yum!!