Margarita Ice Cubes

 Margarita Ice Cubs

French Dip

4 lbs. Chuck Roast
10.5 oz can beef broth
10.5 oz can condensed French Onion Soup
1/4 cup of red wine
1 T. Worcestershire Sauce
1 small onion (chopped)
1 tsp. black pepper
4 garlic gloves (crushed)
2 sprigs of rosemary

Directions

• Salt and pepper meat.
• Brown meat on stove
• Place in CrockPot and combine everything but red wine
• Deglaze pan with wine and put in Crock Pot.
• Cook on low high for ________ hrs.
• Take out meat and shred
• Strain liquid and pour 1/2 back in Crock Pot with meat. 
• Pour the other 1/2 in saucepan and reduce and serve with meat to dip

Crabmeat Spread

From the kitchen of Kathy Longini

11oz. of Cream Cheese
2 Tbl. of Worcestershire sauce
2 Tbl. of Lemon Juice
2 Tbl of Mayo
Mix all together and press into a pie plate / chill.

1/2 bottle of Chili Sauce
8 oz. of crabmeat drained

Before serving pour chili sauce over cheese mixture.  Place crab meat on top.

Serves 10-12

Turkey Black Bean Quinoa Bake

1 cup uncooked quinoa
2 cups water
Salt
3 cups shredded, chopped cooked turkey
2 Tbsp extra virgin olive oil
2 cups onion, chopped
2 bell peppers, seeded and chopped
4 cloves garlic, minced
1 cup frozen corn, defrosted
1 teaspoon ground cumin
1 teaspoon chili powder (chipotle chili powder if available), less or more to taste
1 15-ounce can black beans, drained
1/2 cup chopped cilantro
3 cups grated cheddar cheese, divided 2 cups and 1 cup

Cook the quinoa: Cook the quinoa according to package directions. Typically package directions ask you to put 1 cup of quinoa with 2 cups of water and a pinch of salt into a pot, bringing it to a boil, reduce to a very low simmer, cover and cook for 15 minutes. Then remove from heat and fluff with a fork.

Cook peppers and onions: Heat olive oil in a large skillet on medium high heat. Add the onions and the bell peppers and cook until softened and browned at the edges, about 10 minutes.

Add garlic, spices, corn: Add the garlic, cumin, chili powder, and corn, and cook a minute more. Remove from heat.

Place the cooked quinoa, black beans, onion mixture, cilantro, 2 cups of grated cheddar cheese, and cooked turkey in a large bowl. Toss to combine.

Top with cheese and bake: Place in a casserole dish. Sprinkle the top with remaining 1 cup of cheddar cheese, and bake at 350°F uncovered for 15 minutes, until the cheese is melted and bubbly.

Notes:  I added 4 cups of chicken in place of turkey.  Added some chicken stock (approx. 1/2 cup) to the casserole before cooking.  Did not use all the cheese

Simply Recipes: 

https://www.simplyrecipes.com/recipes/turkey_black_bean_quinoa_bake/

Herb Chicken & Rice in the Instant Pot

1 tbsp ghee
4 boneless chicken thighs
1 tsp kosher salt
1 tsp dried oregano
1 tsp garlic powder
1/2 tsp fresh ground pepper
1/2 tsp dried thyme
2 cups chicken stock
1/2 cup water
1 1/2 cup brown rice
1/2 cup minced yellow onion
1 cup chopped fresh kale
1 tsp kosher salt
1 tbsp olive oil
parmesan cheese for topping (optional)

Turn the Instant Pot on to Sauté to preheat. While the Instant Pot heats, mix together the salt, oregano, garlic powder, pepper, and thyme. Sprinkle half the seasoning mixture on one side of the chicken. When the Instant Pot reads “HOT”, add the ghee, then the chicken seasoned side down. Add the remaining seasoning blend and sauté the chicken for 3 minutes on each side.

After the chicken has browned on both sides, add the stock and the water and use a spatula or wooden spoon to gently scrape up any pieces that are stuck to the bottom. Add the rice, then the onions, kale, and teaspoon of salt and the olive oil.

Place the lid on the Instant Pot, turn the valve to sealing, and set the cook time for 20 minutes on high pressure.

When the cook time is complete, let the pressure naturally release for 10 minutes before releasing any remaining pressure. Stir the mixture– the chicken will break up as you stir. Serve immediately, adding extra salt to taste, or topping with grated parmesan cheese.

Notes:  I made this more into a soup, I added 4 cups of chicken stock and then added more as needed after the soup was made.  Also added more kale.  

The Pilgrim Life:

https://www.thispilgrimlife.com/herb-chicken-rice-in-the-instant-pot/

Breakfast Casserole

This easy Breakfast Casserole recipe is made with eggs, sausage, and cheese and only takes a few minutes to throw together. You can make ahead of time, so it's the perfect breakfast casserole for Christmas morning or any day!

2 pounds pork sausage
12 eggs
1 cup sour cream (light or regular)
1/4 cup milk
salt and pepper
4 green onions
1/2 green bell pepper , diced
1/2 red bell pepper , diced
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Spray a 9x13’’ pan with cooking spray.

Combine the eggs, sour cream, milk, cheese and salt and pepper in a large bowl. Mix on low speed with electric mixers, just until combined.

Heat a large skillet over medium heat. Add sausage and cook until browned, breaking it into small pieces with a wooden spoon as it cooks. Drain most of the grease and add the sausage to the bowl with the egg mixture.

Add the bell peppers and onion to the same skillet the sausage was cooked in and sauté for 2- 3 minutes. Add to the bowl with the eggs and stir everything to combine.

Pour mixture into greased 9x13’’ pan and bake for 35-50 minutes or until the edges are set and the center is just barely jiggly.

Leftover egg casserole can be stored in the fridge and enjoyed within 3-4 days. Leftovers are delicious reheated in the microwave. 

BUFFALO CHICKEN CHEESE DIP

3 boneless skinless chicken breast
1 jar Marzetti's blue cheese or ranch
1/4 cup Nance's buffalo wing sauce mild
1 8-oz.pkg. cream cheese softened
Tabasco sauce (optional)

Boil chicken until tender (let Cool).Then shred or chop finely. Mix together dressing and Buffalo sauce. Use Tabasco sauce to fire it up to your desire. Spread cream cheese in a 9x13 baking dish. Mix chicken in to dressing. Then pour over chicken mixture over cream cheese evenly. Bake at 350 degrees for 20 minutes. Let cool and serve with Tostitos Dips tortilla chips.

Recipe Links

Recipes Links:

Easy Pizza Dough - Recommended by Elaine

Chicken and Dumplings Casserole - Emily Bites

Beef Barley Soup - Instant Pot

Baked Cream Cheese French Toast Casserole - Sally's Baking Recipes

Italian Chicken Salad Sandwiches

Little Meatballs - Polpottine

2 eggs
1/2 teaspoon salt
1 lb. lean ground beef
1/4 cup Italian bread crumbs
1/2 cup fresh Parmesan Cheese
1/4 cup olive oil

Directions:
Preheat the olive oil in large frying pan

Beat the eggs in a glass mixing bowl.  Add the beef, salt, breadcrumbs, and cheese. Mix together with your hands.  Roll each meatball into tiny balls, the size of a chickpea.

When the oil is hot, add the meatballs, in small amounts and fry until brown on all sides.  Remove and dry on a paper towel.

Meatballs

1 lb. of ground beef or beef/lamb/pork
1 egg (just put whites if u have to 1/2 the recipe...i.e.2 1/2 lbs meat do 2 eggs and an egg white:)
1/4 c milk
1/2 c bread crumbs
1/2 t salt
1/4 t oregano
1 T fresh parsley (I use dried all the time
1/2 t garlic powder
1/2 t onion powder
1/2 t ground pepper
1/4 c cheese (parm or ramano)

Bake 350/375 degrees 10/15 min and turn and cook another 10/15 min until cooked through

Skinny Cranberry Bliss Bars

These Makeover Cranberry Bliss Bars are SO good, with more than half the calories and fat of the ones you buy at Starbucks and so much cheaper to make yourself!

Ingredients:

2 cups all purpose flour (Gold Medal)

1/2 tsp baking soda

1/4 tsp salt

1/8 teaspoon ground cinnamon

2/3 cup granulated sugar

2/3 cup brown sugar, unpacked

1/4 cup melted unsalted butter

2 large egg whites

1/4 cup unsweetened apple sauce

2 tsp vanilla extract

2/3 cup white chocolate chips or chopped white chocolate

1/3 cup dried cranberries, chopped

For the Frosting:

8 oz 1/3 less fat cream cheese, softened

1/2 cup powdered sugar

2 ounces white baking chocolate, melted*

1/3 cup dried cranberries, chopped

1/2 tsp vanilla extract

Directions:

1. Preheat oven to 350°F.  Lightly spray a 9 x 13 inch non-stick baking pan with cooking spray.
2. In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
3. In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
4. Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
5. Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly.
6. Bake 10 – 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
7. Meanwhile, prepare the frosting; in a large bowl, use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate.
8. *To melt the chocolate, place in a microwave safe cup and heat 15 seconds; stir. Another 15 seconds; stir until the chocolate is melted.
9. When the chocolate sets, cut into 15 large squares (5 cuts by 3 cuts with the knife). Then cut each square in half diagonally to create triangles. Store in the refrigerator until ready to serve.

https://www.skinnytaste.com/skinny-cranberry-bliss-bars/

Dill Dip

2 cups mayo

1 cup sour cream

3 Tbsp green onions, chopped

3 Tbsp parsley, chopped

3 tsp seasoned salt

3 tsp accent (don't use this anymore)

1 1/2 tsp Worcestershire sauce

6 drops Tabasco sauce

3 tsp dill weed

Mix well and chill.  Will keep in refrigerator for several weeks.

Carrot Cake

TOTAL TIME: Prep: 30 min. Bake: 35 min. 
MAKES: 15 servings

Ingredients:
3 cups shredded carrots
1 can (20 ounces) crushed pineapple, well drained
2 cups sugar
1 cup canola oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon

FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 teaspoons vanilla extract
3-3/4 cups confectioners' sugar

Directions:
1. In a large bowl, beat the first five ingredients until well blended. In another bowl, mix the flour, baking soda and cinnamon; gradually beat into carrot mixture.
2. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
3. For frosting, in a large bowl, beat the cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Spread over cake. Cover and refrigerate leftovers.