Through this recipe page I will help you take the phrase, “I can’t cook”, out of your vocabulary. Cooking is fun and an experiment! The best part is that you can tweak recipes to fit your taste buds and be a hero to anyone you want to entertain. These easy recipes will help you EAT TO LIVE and LIVE TO EAT!



    • 2 Eggs 1 Tbs of White Sugar

    • 2 Cups of Flour 4 tsp of Baking Powder

    • 1 ¾ Cups of Milk ¼ tsp of salt

    • ½ Cup of Vegetable Oil ½ tsp of vanilla extract


    1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.

    2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.



    • 3 Cups of Flour 1 tsp. Salt

    • ½ Cup of Cocoa ½ cup of Cooking Oil

    • 2 Cups of Sugar 2 TBS of Vinegar

    • 2 tsp. of Baking Soda 2 tsp. Vanilla

    • 1 tsp of Cinnamon (Optional) 2 Cups of Cold Water


    1. Preheat Oven to 350

    2. Sift ingredients into a 9X13 cake pan. Make three holes in dry ingredients.

    3. Into one hole add oil, in the second hole vinegar, and the last hole vanilla. Pour the cold water over all the ingredients

    4. Mix all the ingredients together with a fork until smooth.

    5. Bake at 350 for about 35-45 minutes



    • 1 lb of Ground Beef 1 Tbs of Chili Powder

    • ¾ a cup of Ketchup 1 Tbs of Brown Sugar

    • 1 Tbs of Vegetable Oil 1 Tbs of Apple Cider Vinegar

    • A pinch of salt


    1. Heat the oil in a large nonstick skillet over medium-high heat. Add the ground beef, and cook, stirring frequently, until the beef begins to brown, about 4 minutes.

    2. Stir in the chili powder and 1 teaspoon salt, and continue cooking until the meat is cooked through, 2 minutes more. Drain off any excess liquid.

    3. Stir in the ketchup, sugar, vinegar and ½ cup water and simmer, stirring occasionally, until the sauce is slightly thickened.

    4. Scoop some sauce onto 1 half of each slider bun



    • 9 cups crispy rice cereal squares

    • ½ cup peanut butter

    • 1 cup semi-sweet chocolate chips

    • 1½ cups confectioners' sugar


    1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.

    2. Remove from heat, add cereal and stir until coated.

    3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.



    • 1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls SAVE $

    • 24 fully cooked little sausages


    1. Heat oven to 375°F. Grease cookie sheet. Unroll dough; separate into 8 triangles. Cut each triangle into 3 smaller triangles.

    2. Place 1 sausage on shortest side of each triangle; roll up to opposite point. Place, point side down, on greased cookie sheet.

    3. Bake at 375°F. for 11 to 15 minutes or until deep golden brown. Immediately remove from cookie sheet.



    • 1 tube Pillsbury pizza crust

    • 40 pepperoni slices

    • 1 cup of shredded mozzarella cheese

    • 2 tbsp butter

    • ½ tsp garlic powder

    • ½ tsp dried parsley

    • Optional: marinara sauce for dipping


    1. Preheat oven to 450 degrees F.

    2. Spread pizza dough out on a lightly greased baking sheet. Cut the dough into 10 equal size rectangles.

    3. Arrange 4 pepperoni slices on each rectangle and top with a mozzarella cheese.

    4. Roll up the pizza dough, enclosing the cheese & pepperonis, pinching the seams closed.

    5. Melt the butter and add the garlic powder and dried parsley. Brush the pizza sticks with the butter.

    6. Bake for 10 to 12 minutes or until golden brown.

    7. Enjoy warm with a side of marinara sauce for dipping if desired



    • 1 Egg

    • 1 Cup of Peanut Butter (Smooth or Crunchy)

    • 1 Cup of Sugar


    1. Beat the egg in bowl. Add peanut butter & sugar. Beat until it clings together.

    2. Form into small balls and place on ungreased cookie sheet. Press with a fork.

    3. Bake at 375 for about 9 minutes and let cool before removing from the pan.



    • 1 6oz can of Frozen Orange Juice

    • 1 Cup of Milk

    • 1 Cup of Water

    • ½ Cup of Sugar

    • 1 tsp of Vanilla

    • Ice Cubes


    1. Combine juice, milk, water, sugar, and vanilla in a blender. Then add ice cubes until mixture becomes slushy.



    • Cooking Spray

    • 1 cup of White Sugar

    • 4 (12oz) cans of biscuits

    • 1 tsp of vanilla extract

    • 1 ¾ Cups of Milk

    • 4 Tbs of Butter

    • 1 Tbs of Cinnamon


    1. Preheat the oven to 350 degrees F. Grease a 10-inch Bundt or tube pan with nonstick cooking spray.

    2. Cut the biscuits into quarters and roll into balls. Combine ⅔ cup of the sugar, 1½ teaspoons of the cinnamon, the cardamom and the zest from 1 orange in a shallow dish. Roll the biscuit balls in the mixture. Place the coated balls in the pan, sprinkling some of the mixtures over the balls occasionally while filling the pan.

    3. Melt the butter in a small saucepan over medium-low heat. Add the remaining ⅓ cup sugar and 1 tablespoon cinnamon and the vanilla. Warm, stirring occasionally, until the sugar dissolves. Add the remaining orange zest and pour over the top of the biscuit balls.

    4. Bake until the top of the bread is golden and caramelized, about 30 minutes. Remove from the oven and let sit at least 5 minutes. Unmold the monkey bread onto a cake plate. Slice or pull apart to serve.



    • 6 eggs

    • ½ cup milk

    • ¼ tsp. salt

    • ⅛ tsp. pepper

    • 1 cup shredded Cheddar cheese (4 oz.)

    • Your choice of filling. Example: Onions, Bacon Bits, Sausage


    1. HEAT oven to 350°F. BEAT eggs, milk, salt, and pepper in medium bowl until well-blended. ADD cheese and filling; mix well.

    2. SPOON evenly into 12 greased muffin cups, about ¼ cup each.

    3. BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.



    • ½ Cup Butter or Margarine

    • ½ Cup Peanut Butter

    • ½ Cup Granulated Sugar

    • ½ Cup Brown Sugar

    • 1 Egg

    • ½ Teaspoon Vanilla

    • 1¼ Cups Sifted All-Purpose Flour

    • ¾ Teaspoon Soda

    • ¼ Teaspoon Salt


    1. Thoroughly cream butter, peanut butter, sugars, egg and vanilla.

    2. Sift together dry ingredients; blend into creamed mixture.

    3. Shape in 1-inch balls; roll in granulated sugar.

    4. Place 2 inches apart on uncreased cookie sheet.

    5. Press 5 peanut halves atop each or crisscross with fork tines.

    6. Bake at 375* for 10 to 12 minutes.

    7. Cool slightly; remove from pan.



    • 1 lb Ground Beef

    • 1 small Onion, diced

    • 40 slices Pepperoni

    • 24 oz jar Spaghetti Sauce

    • 3 cup Penne Pasta

    • 2 cup Water

    • 1½ cup shredded Mozzarella


    1. Brown ground beef and onion in a large, oven proof skillet and drain excess fat.

    2. Add 25 slices of pepperoni and spaghetti sauce.

    3. Add pasta and water, stir and bring to a boil.

    4. Reduce heat, cover and simmer for 15 minutes until the most of the liquid is absorbed and pasta is tender.

    5. Remove lid and sprinkle top with cheese and remaining pepperoni.

    6. Broil until the cheese is lightly browned.



    • 1½ lbs boneless chicken breasts or tenders

    • (1/2 t dried thyme, 1 T olive oil)

    • ½ c diced onions

    • 6 oz pre-sliced baby portabella mushrooms

    • (1/4 c Marsala wine, ½ c chicken broth)

    • 1 packet mushroom gravy mix


    1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

    2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.



    • 1 lb ground beef (or ground turkey or diced chicken)

    • 1 jar (32oz) Spaghetti Sauce (your favorite kind)

    • 16 oz Ricotta Cheese or Cottage Cheese

    • 1 egg

    • 16 oz Mozzarella Cheese (or Cheddar Cheese or Monterey Jack Cheese)

    • 1 cup vegetable of your choice (frozen broccoli, fresh spinach, onion, or etc), optional

    • ½ tsp. parsley flakes

    • ½ tsp. salt

    • ½ tsp pepper

    • 8 oz Uncooked lasagna noodles


    1. In a skillet, cook ground beef until done; drain off the fat. Add the spaghetti sauce and mix well. Set aside.

    2. In a separate bowl, mix the Ricotta cheese, 8oz of mozzarella cheese, egg, parsley, salt, pepper, and vegetable of your choice.

    3. In a 9x13 pan put ½ cup water in bottom of pan.

    4. Next, layer the ingredients as follows; layer uncooked noodles, cheese mixture, meat mixture. Repeat the layers two more times.

    5. On top of the last meat layer, sprinkle remaining 8oz of cheese on top of the lasagna.

    6. Cover pan with aluminum foil and Bake at 350 degrees for 1 hour. Let stand 10 minutes before serving.



    • 2 Deep Dish Foil Pie Pans

    • 2 Pkg of Pie Crust

    • 1 pkg of chicken tenders or chicken breast (fresh or frozen)

    • 1 bag of mixed vegetables

    • 2 cans of cream of chicken

    • 2 cups of water

    • 2 cups of cheddars cheese (or your favorite)

    • Salt, Pepper


    1. Pre-heat oven to 350. Season your chicken tender to taste and bake in the oven for 15-20 min or until done.

    2. In a large pot, combine the cream of chicken, water, and mixed vegetable. Bring to a boil. Once the chicken it cooked, let it cool. After it is cooled cut it up into 1 inch chunks and add to the cream of chicken mixture.

    3. Cook the cream of chicken mixture an additional 10minutes to cook the vegetables. While it is cooking, remove the pie crust from the package and lay evenly one pie crust on the bottom of the foil pan. (Ensure that the place evenly inside of the pan and press the crust to fit the pan)

    4. When the filling mixture is finished cooking, turn off the heat and stir in the cheese. Season the mixture to taste.

    5. Spoon the mixture into the pie crust, dividing evenly. Then place the remaining pie crust on top of the pot pie. Fold the overlapping crust under the bottom crust. Then take a for to squeeze the pie crust closed.

    6. Take a knife and cut 4 slits into the top of the crust. Bake your pot pie for 45-50 minutes or until the crust is cook thoroughly.



    • 1lb. ground beef

    • 1jar (16 oz.) Thick & Chunky Salsa, divided

    • 1-1/2cups Shredded Cheddar Cheese, divided

    • 12 flour tortillas (6 inch)


    1. HEAT oven to 350°F.

    2. BROWN meat in large skillet; drain. Return meat to skillet. Stir in ½ cup each salsa and cheese.

    3. SPREAD ½ cup of the remaining salsa onto bottom of 13x9-inch baking dish. Spoon meat mixture down centers of tortillas; roll up. Place, seam-sides down, in baking dish; top with remaining salsa and cheese.

    4. BAKE 20 min. or until heated through.



    • 4 cups penne pasta, uncooked (or your favorite Pasta)

    • 1lb. lean ground beef

    • 1onion, chopped

    • 1jar (24 oz.) spaghetti sauce

    • 1jar (24 oz.) Alfredo sauce

    • 1tsp. Italian seasoning or Salt/Pepper

    • 1-1/3cups Shredded Cheddar Cheese


    1. HEAT oven 375°F.

    2. COOK pasta as directed on package.

    3. MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

    4. DRAIN pasta. Add to sauce; mix well. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

    5. BAKE 25 to 30 min. or until heated through.



    • 1 8oz package of cream cheese

    • ½ cup mayo or miracle whip

    • ½ cup sour cream

    • 1 TBSP lemon juice

    • ½ cup bacon bits ( optional)

    • 1 tsp fresh parsley or dried parsley

    • 1 tsp salt

    • ¼ tsp black pepper

    • ¼ garlic powder


    1. Soften the cream cheese in microwave. Combine all ingredient with a whisk until combined.



    • 1 pkg of chicken wings

    • 1 pkg of taco seasoning

    • ¼ cup vegetable oil or olive oil

    • Kosher salt, to taste

    • Pepper, to taste

    • 1 cup water


    1. Combine all ingredients (except water) in bowl and ensure chicken is well coated with seasoning.

    2. Place the chicken in one layer in a glass or foil baking pan. Add the water to the bottom of the pan.

    3. Cover pan with foil and place pan in a 350 degree oven for 1½ hours. Enjoy!



    • 2 and ¼ cup all purpose flour

    • 1 cup firmly packed brown sugar (light or dark)

    • 2 teaspoons cornstarch

    • ¼ cup granulated sugar

    • 1 teaspoon baking soda

    • 1 large egg + 1 large egg yolk

    • ¾ teaspoon salt

    • 2 teaspoons vanilla extract

    • ¾ cup unsalted butter, melted

    • 1 cup chocolate chips (I prefer ½ milk, ½ semi sweet)


    1. Preheat the oven to 350 degrees. Spray a foil or glass pyrex pan with non-stick spray. Set aside.

    2. In a large bowl, toss together the flour, cornstarch, baking soda, and salt. Set aside.

    3. In a medium size bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, and vanilla extract until completely combined.

    4. Pour the wet ingredients into the dry ingredients and stir until no flour clumps remain. Fold in the chocolate chips. Press the cookie dough evenly into the prepared pan. Bake for 23-25 minutes until the edges begin to brown. You may cover the cake with foil to prevent browning, if preferred. Remove from oven and allow to cool on a wire rack completely if you plan to decorate it with frosting.



    • 3 cups cucumbers, small

    • 1 cup dill, fresh sprigs

    • 2 garlic cloves

    • ¼ cup onion

    • 1 tablespoon honey

    • ⅛ teaspoon black pepper

    • 1 tablespoon kosher salt

    • ¾ cup white vinegar

    • 1 ½ cups water


    1. Place dill, garlic, and onion in a large mason jar. Fill jar to top with cucumbers.

    2. Meanwhile, place the water, vinegar, honey, salt, and pepper in small saucepan over high heat.

    3. Whisk until the mixture comes to a boil. Pour hot liquid over cucumbers.

    4. Cool slightly, then place top on jar and refrigerate overnight.



    • 3 large russet potatoes

    • 2-3 tablespoons olive oil

    • Sea salt and pepper to taste

    • Other desired seasonings


    1. Slice the potatoes into wedges of desired size.

    2. Soak in a bowl of cool water for 30 minutes to 1 hour. Be sure to submerge your fries.

    3. Drain the water and pat fries dry with a paper towel.

    4. In a large bowl, toss with the olive oil, salt, pepper, and desired seasonings.

    5. Spread out onto a baking sheet that has been sprayed with cooking spray. Be sure not to overcrowd your fries. You may need to use 2 sheet trays.

    6. Bake for 20-30 minutes in a 350 degree oven.



    • 28 ounces turkey or beef, lean

    • ¼ teaspoon garlic powder

    • 1 whole jalapeno pepper, fresh

    • 2 tablespoons onion

    • 1 rolls & toppings as desired

    • 1 salt & pepper

    • 1 tablespoon olive oil

    • 2 ounces cheddar cheese

    • 4 tablespoons cream cheese


    1. Preheat grill to medium or oven to bake at 350.

    2. In a small bowl combine cream cheese, cheddar cheese, garlic powder, and diced jalapeno.

    3. Combine meat, salt & pepper, and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

    4. TO GRILL: Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees)

    5. TO BAKE: Place burgers in a baking dish or baking pan in a 350 degree oven until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees)



    • 1 ½ cups all purpose flour

    • 1 ¼ cups of milk

    • 3 ½ teaspoons baking powder

    • 1 egg

    • 1 teaspoon salt

    • 3 tablespoons butter, melted

    • 1 tablespoon white sugar


    1. Instructions: In a large bowl, sift together the flour, baking powder, salt, and sugar.

    2. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

    3. Heat a lightly oiled griddle or frying pan over medium high heat.

    4. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.

    5. Brown on both sides and serve hot.



    • 3 Granny Smith Apples

    • 1 can of sliced pineapple

    • 1 pint of strawberries

    • Juice from the can of pineapple

    • I tbsp. Cinnamon

    • 1 ¼ Sugar

    • ½ stick of Butter

    • 3 tbsp of honey


    1. Dice apples, pineapple, and strawberries into small dices.

    2. Mix with juice from pineapple and honey and refrigerate for one hour to combine flavors.

    3. Cut tortillas into triangles and brush with butter.

    4. Sprinkle with cinnamon and sugar and bake at 350 degrees for 15 minutes or until crispy.



    • 1 egg

    • 1/4 Stick of Butter

    • 1 Teaspoon of Salt

    • 2/3 Cup of Flour

    • *Cinnamon Sugar Mixture for Later

    • 1 Teaspoon of Sugar

    • 1 Cup of Water

    • 1 Cup of Oil for Frying


    1. Place water, butter, sugar & a pinch of salt into a medium size sauce pan. Bring to a boil.

    2. Add the flour and mix vigorously until well blended (the dough will come together in a minute or two).

    3. Remove from the stove and let it cool a bit. Once it is not too hot, add the egg and work the egg into the dough. Try to do it as fast as possible. At the beginning it might look like the churro dough doesn’t want to bind but take your time it will.

    4. Pour the oil into a large frying pan and heat it up.

    5. Fill a piping bag fitted with star piping tip with half of the dough (it is easier to handle).

    6. Check if the oil is ready for frying by dropping a tiny piece of the dough in. Once the dough turns nice brown, you are ready to pipe the churros in.

    7. Pipe the dough directly into the hot oil (choose any length you like) and cut with a fork (I found fork the best tool for this). Do not pipe too many churros in as they need space for frying. It will take only about 2 minutes for them to get nice golden color and that is a sign they are ready. They should get the color gradually. If you see they are not getting dark evenly, reduce the temperature.



    • 1 Can of Black Beans

    • 2/3 Cup of Sour Cream

    • ½ teaspoon of Ground Cumin

    • 1 Tablespoons of Minced Garlic

    • *Optional: Hot sauce, 2/3 Cup of onion

    • 1 Tablespoon of Butter

    • ¼ tsp of Cayenne

    • Salt & Pepper to Taste


    1. Melt butter in sauce pan. Add garlic & onion(optional), cook 2-3 minutes.

    2. Add Beans, cook for just a bit, stirring and mashing the beans in the sauce pan.

    3. Once the beans are smooth and combined, add in cumin & cayenne.

    4. Then add sour cream & hot sauce(optional)

    Extra: add toppings! Add cheese, cilantro, jalapenos or other toppings of your choice.



    • 1 Cup of Corn Masa Mix

    • 1 Teaspoon of Salt

    • 1 Cup of Flour

    • 1 Tablespoon of Shortening

    • 1 Cup of Hot Water

    • 1 Cup of Oil for Frying


    1. In a large bowl, stir together the corn masa, salt, and hot water. Gradually add in shortening and flour.

    2. If the dough seems a little dry you can add more water.

    3. From the dough into balls that will fit into the palm of your hand.

    4. Line a surface with wax paper or plastic wrap, sprinkle with water. Flatten balls on the wet surface until about ¼ inch thick.

    5. Heat a griddle or Comal over medium heat. Cook gorditas on each side till cooked through and lightly brown.

    Extra Step: After heating them on the stove, you can also fry the gorditas to make them extra puffy.



    • 3 Cups of Flour

    • 1 Teaspoon of Salt

    • 1 Teaspoon of Baking Powder

    • 1/3 Cup of Vegetable Oil

    • 1 Cup of Warm Water


    1. Combine flour, salt, and baking powder in a bowl.

    2. Gradually add oil & water into the dry ingredients, mixing with your hands. Do this till dough is smooth.

    3. Flour a flat surface and transfer the dough. Divide dough out to 12 – 16 small portions. Roll into small balls.

    4. You must let the dough rest for at least 15 minutes. Flatten the dough balls with your hands and roll them out with rolling pin to thin the dough.

    5. Get a large pan hot on the stove. Once warm place one rolled out tortilla dough onto the pan, allow to cook for 1 minute or until the bottom has a few brown spots on the surface.

    6. Flip the tortilla and let it cook for 15 – 20 seconds, remove from pan and repeat with the rest of the dough.



    • 3 ears sweet corn

    • 1/4 teaspoon garlic powder

    • 3 tablespoons cilantro, chopped

    • 1 lime, quartered

    • 3 tablespoons mayonnaise

    • 1/2 cup cotija cheese, crumbled

    • 1/2 teaspoon chipotle chili powder or Paprika


    1. If you are going to bake the corn, leave the husks on. Preheat the oven to 350ºF. Place the corn covered in husks directly on the oven rack and bake for 35-40 minutes or until the corn is tender and juicy.

    2. If you are going to grill the corn, you can leave the corn husks on or take them off for some pretty grill marks.

    3. In a small bowl, combine the garlic powder with the mayonnaise.

    4. Place the cotija cheese in a shallow baking dish or a plate.

    5. When the corn is done, remove husks and brush the corn with the garlic mayonnaise.

    6. Roll in the cotija cheese and sprinkle with cilantro and chili powder.

    7. Serve with the lime wedges to squeeze over the corn.



    • 1 cup butter, softened

    • 2 cups all-purpose flour

    • 1 tablespoon water

    • 1 cup pineapple preserves

    • 6 oz cream cheese, softened

    • 1 egg

    • Sanding sugar, for garnish

    • Dash of cinnamon (optional)


    1. In a large bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed until fluffy and light in color. Gradually add flour, beating on low speed until combined.

    2. Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle.

    3. Meanwhile, mix pineapple jelly with a dash or two of cinnamon (if using); set aside. In a separate bowl,

    4. beat together egg and 1 tablespoon of water; set aside.

    5. Preheat oven to 375°F. Line a large cookie sheet with parchment paper; set aside. On a lightly floured surface,

    6. roll out one of the dough portions to an 1/8-inch thickness. Using a round 3- to 3-1/2-inch cookie cutter, cut out

    7. dough.

    8. Place about 1 teaspoon of the jam in the center of each round. Moisten edges of dough with water. Fold the

    9. dough in half to enclose the jam; press edges together with the tines of a fork to seal. Brush empanadas with

    10. egg wash and sprinkle with sanding sugar.

    11. Place empanaditas 1 inch apart on the prepared cookie sheet. Bake in the preheated oven for 12 to 14 minutes

    12. or until golden brown.

    13. Remove to a wire rack; let cool.



    • 1/4 cup light brown sugar

    • 1/4 teaspoon salt

    • 1 tablespoon cornstarch

    • 1/4 cup light corn syrup

    • 2 cups fresh pineapple, finely chopped

    • 1 teaspoon lemon juice


    1. Combine sugar, salt and cornstarch in a saucepan.

    2. Stir in the corn syrup and pineapple. Bring to a boil, stirring constantly.

    3. Cook until it starts to thicken (this should take 2-3 minutes).

    4. Remove from heat and stir in the lemon juice.



    • 1 Tube of Crescent Rolls

    • About 4 Cups of Frying Oil

    • Powdered Sugar/ Honey/Cinnamon Sugar Mixture (For topping)


    1. In a medium pot heat up the oil. Make sure there is enough room for the dough to expand

    2. Roll out crescent dough and cut to separate in triangles

    3. Slowly lower dough into oil, can do 2 at a time.

    4. Cook until golden brown then remove from oil.

    5. Sprinkle toppings as desired.



    • ½ Cup Chili Powder

    • ¼ Cup of Onion Powder

    • 2 Tablespoons of Ground Cumin

    • 2 Tablespoons of Garlic Powder

    • 1 Tablespoon of Pepper

    • 2 Tablespoons of Salt

    • 1 Tablespoon of Paprika


    1. Measure all the ingredients into a jar, bag, or something that will seal to keep seasoning fresh.

    2. Sprinkle seasoning as desired.



    • 2 cups unbleached all-purpose flour, plus more for dusting the board

    • 1/4 teaspoon baking soda

    • 1 teaspoon Salt

    • 1 cup buttermilk

    • 1 tablespoon baking powder ( use one without aluminum)

    • 6 tablespoons unsalted butter, very cold


    1. Preheat oven to 450F

    2. Combine the dry ingredients in a bowl, or in the bowl of a food processor.

    3. Cut the butter into chunks and cut into the flour until it resembles course meal.

    4. Add the buttermilk and mix JUST until combined. If it appears on the dry side, add a bit more buttermilk. It should be very wet.

    5. Turn the dough out onto a floured board.

    6. Gently, gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2" thick.

    7. Use a round cutter to cut into rounds.

    8. Place the biscuits on a cookie sheet- if you like soft sides, put them touching each other.

    9. Bake for about 10-12 minutes- the biscuits will be a beautiful light golden brown on top and bottom.

    Do NOT over mix the dough – this will make tough biscuits.



    • 2 & 1/2 tsp. paprika

    • 2 tsp salt

    • 2 tsp garlic powder

    • 1 & 1/4 tsp. dried oregano

    • 1 & 1/4 tsp. dried thyme

    • 1 tsp. black pepper

    • 1 tsp. onion powder

    • 1 tsp. cayenne pepper

    • 1/2 tsp. red pepper flakes


    1. Mix all ingredients. Store in air-tight container.



    • 1 cup water (8 fl oz, 240 ml)

    • Large pinch of salt

    • 1 cup all-purpose flour

    • Oil for frying

    • 1 stick (4 oz) unsalted butter, cut into pieces

    • 2 tablespoons sugar

    • 4 large eggs

    • Powdered sugar, for dusting


    1. Place water, butter, sugar, and salt in a sauce pan over medium high heat. Stir until butter is melted and everything comes to a boil. Reduce heat to medium. Add flour into the mixture, stir to combine well with the butter mixture. Continue to stir and cook until the dough pulls away from the sides and starts to form into a ball, about 1 minute. Let cool for 5 minutes.

    2. Using a hand mixer or stand mixer, beat the dough with the eggs, start with one egg until the egg is completely incorporated into the dough. Add the rest of the eggs, one at a time. Chill the dough in the refrigerator for one hour. After chilling, shape the dough into small balls using a teaspoon or 1/2 tablespoon. Arrange the dough balls on a plate lined with parchment paper.

    3. Heat 2-3 inches of oil in a frying pan on medium-low heat. When the oil is fully heated, drop the dough balls and fry them in batches. Keep turning the dough balls around so they are evenly browned and puff up considerably. The beignets are ready when they start to form a seam (the beignet will start to burst creating a seam when it is ready). Transfer out with a strainer and drain on paper towels. Sprinkle the powdered sugar generously and serve warm.



    • 3 cups buttermilk

    • 2 tablespoons sugar

    • 2 teaspoons garlic powder

    • 2 to 3 pounds chicken (I used one whole chicken cut up and 4 additional thighs)

    • 2 cups all purpose flour

    • 3 tablespoons salt

    • 1 tablespoon black pepper

    • 1 1/2 teaspoons hot sauce

    • vegetable oil for frying


    1. In a large bowl, combine buttermilk, salt, sugar, pepper, garlic powder, and hot sauce.

    2. Combine chicken and buttermilk marinade in a large bowl, refrigerate 12 to 24 hours.

    3. When ready to fry, drain chicken and coat with all purpose flour. Fry in vegetable oil heated between 300 and 325°F until done throughout (approximately 12 to 15 minutes on each side).



    • 4 green tomatoes, sliced 1/4 inch thick

    • 1 cup flour

    • 1/2 cup buttermilk

    • 1 teaspoon Tabasco

    • 2 eggs

    • 1/2 teaspoon black pepper

    • 1 cup


    • 1/2 cup mayo

    • 1/4 cup sour cream

    • 2 tablespoon buttermilk

    • 1 teaspoon dill

    • 1/2 teaspoon garlic powder

    • 1/2 teaspoon onion powder

    • 1 teaspoon dijon mustard

    • 1 teaspoon apple cider vinegar

    • 1/2 teaspoon Cajun seasoning


    1. Lay tomatoes on paper towels and season with salt and pepper.

    2. Mix all sauce ingredients together and set aside. Whisk in more buttermilk if you want a thinner consistency.

    3. Fill Three Shallow Bowls With

    4. Bowl 1: 1 cup flour

    5. Bowl 2: Whisk two eggs & buttermilk together, add Tabasco and black pepper

    6. Bowl 3: Add cornmeal and panko

    7. Dry tomato slices off with a paper towel (to remove excess moisture), and dredge each slice in flour, then egg mixture, and finally cornmeal until all are coated.

    8. Fill large skillet with oil about 1-2 inch, and heat oil to 375 degrees. Fry tomatoes, a few at a time until golden and crispy (about 3 minutes on each side). Dry on paper towels, and keep warm in 200^ oven if necessary. Serve with dill sauce.



    • 2 (14.5 ounce) cans stewed tomatoes

    • 1 pound boneless chicken thighs

    • 1 (14.5 ounce) can chicken broth

    • 1 green pepper, chopped

    • 2 stalks celery, chopped

    • 3 cloves garlic, minced

    • 1 small can of tomato paste

    • 1 large sausage link

    • 4 cups hot cooked white or brown rice

    • 1 large onion, chopped

    • 1 tablespoon Cajun seasoning

    • 3 basil leaves

    • Optional: Add cooked bacon (diced)


    1. Add tomatoes, tomato paste, chicken (cooked or raw), Sausage, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently to combine all the ingredients.

    2. Cook this portion on low for about 2 hours if your chicken is already cooked or 5 to 6 hours if you adding raw chicken.

    3. Add shrimp and cook about another 10 minutes until the shrimp is warm.

    4. You can serve this over cooked white rice or combine the rice in the crockpot just before serving.



    • 1 1/2 cups all-purpose flour, (spooned and leveled)

    • 1/2 teaspoon baking soda

    • 1/2 cup unsalted butter, room temperature

    • 1/2 cup packed light-brown sugar

    • 1 large egg

    • 1 1/2 cups chocolate chips

    • 1/2 teaspoon salt

    • 1/4 cup sour cream

    • 1/4 cup granulated sugar

    • 1 teaspoon pure vanilla extract

    • 1 pint vanilla ice cream, softened


    1. Preheat oven to 350 degrees

    2. In a medium bowl, whisk together flour, baking soda, and salt.

    3. Using an electric mixer, beat butter and sugars until light and fluffy. Add sour cream, egg, and vanilla; beat until smooth. With mixer on low, gradually add flour mixture; mix in 1 cup chocolate chips.

    4. Using 1 rounded tablespoon per cookie, drop mounds of dough, about 1 1/2 inches apart, onto two baking sheets. (You'll have 25 to 30 cookies.) Bake until golden, 10 to 12 minutes; transfer to a rack to cool completely.

    5. Place about 2 tablespoons ice cream between 2 cookies, bottoms facing in; press gently.



    • 1 cup yellow cornmeal

    • 1/4 cup sugar

    • 1/4 tsp salt

    • 2 large eggs

    • 1/2 cup corn

    • 1 large jalapeño pepper finely diced

    • 1 cup all-purpose flour

    • 1 tbsp baking powder

    • 1 cup milk

    • 4 tbsp unsalted butter melted

    • 1/4 cup shredded cheddar cheese


    1. Preheat oven to 375 degrees and line a muffin tin with parchment paper muffin cup liners, or baking dish with non-stick spray.

    2. In a mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt with a whisk or stand mixer.

    3. In a separate bowl, mix together the milk, eggs and melted butter. Fold in the corn, shredded cheese and diced jalapeño.

    4. Add the wet ingredients with the dry ingredients and stir until well combined.

    5. Pour the mixture evenly into the muffin cups or baking dish.

    6. Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.

    7. Remove the muffins from the pan and allow to cool slightly.

    8. Enjoy with a pat of butter, some honey or with your favorite soup or stew!



    • ½ cup Butter (or 8 Tbsp.)

    • 1 cup Heavy Whipping Cream

    • 1 cup Shredded Parmesan Cheese

    • ¼ tsp Salt

    • 1 tsp Garlic Powder


    1. In medium sauce pan, slowly melt Butter over low heat.

    2. Stir in Heavy Whipping Cream, Garlic Powder and Salt, then increase to medium heat.

    3. Add Parmesan Cheese and stir until melted.

    4. Serve immediately over freshly cooked Fettuccine Noodles.



    • Olive Oil for Frying

    • 1 Package of Ravioli

    • 2 cups of Buttermilk

    • 2 cups of Bread Crumbs

    • ¼ cup of Parmesan Cheese


    1. Heat oil to medium heat.

    2. Toss 10 raviolis in a bowl of milk.

    3. Then add to a bowl or bag of the bread crumbs, tossing to coat the ravioli.

    4. Fry until golden brown. Place on paper towel to dry off oil.

    5. Serve with your favorite dipping sauce.



    • 24 frozen dinner rolls

    • 1 lb. mozzarella cheese brick

    • 1/2 cup unsalted butter

    • 1 tsp. garlic powder


    1. Place 24 frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let thaw for about 2 1/2 hours, or until soft and no longer frozen.

    2. Cut 24 cubes of mozzarella cheese. Cut them as small or large as you'd like, depending on cheesiness preference.

    3. Place butter in a small microwave-safe bowl. Cover and heat in the microwave for 30 seconds, or until melted. Add garlic powder, dried parsley, and Parmesan cheese.

    4. Flatten each thawed roll and wrap completely around a cube of cheese so you can't see it. Stack the rolls in a greased bundt pan and brush with garlic butter. Cover with plastic wrap and allow to rise for another 30 minutes.

    5. Remove wrap and bake at 350°F for 35-40 minutes, or until dark golden brown. Cover with foil last 15 minutes of baking. Do not under bake or the rolls with be doughy.

    6. When it's time to serve, either invert the pan and slide the bombs out onto a plate, or pull them directly out of the pan individually without flipping. Serve with pizza sauce or marinara sauce.



    • 1 and ½ pounds ground beef

    • ⅓ cup breadcrumbs

    • ½ teaspoon pepper

    • ½ teaspoon dried oregano

    • 2 tablespoons water

    • 6 ounces mozzarella cheese, cut into ½ inch cubes

    • 1 teaspoon salt

    • ½ teaspoon garlic powder

    • 1 egg

    • cooking spray


    1. Preheat the oven. Line a sheet pan with foil and coat the foil with cooking spray.

    2. Place the beef, breadcrumbs, salt, pepper, garlic powder, oregano, egg and water in a bowl; mix until thoroughly combined. You may need to add more water, 1 tablespoon at a time, to get a smooth mixture.

    3. Take approximately 2 tablespoons of the meat mixture and roll it into a ball. Press a cube of cheese into the ball of meat, making sure that the meat completely surrounds the cheese. Place the meatball on the sheet pan and repeat with remaining meat and cheese.

    4. Spray the tops of the meatballs with cooking spray. Broil for 10 minutes or until meatballs are just done - do not overcook or the cheese filling may start to spill out.



    • 28 ounce can crushed tomatoes

    • 1 Tablespoon olive oil

    • 4 garlic cloves, pressed or finely minced

    • 1 teaspoon oregano

    • 1-2 bay leaves

    • pinch red pepper flakes

    • salt to taste

    • black pepper to taste


    1. Place oil, garlic and red pepper flakes in a cold medium saucepan and heat over medium heat until the garlic becomes fragrant and just starts to sizzle, being careful not to let the garlic brown, about 1 minute.

    2. Pour the tomatoes into the pan, add oregano, bay leaves, salt and pepper, stir to combine.

    3. Reduce heat to medium low and allow to simmer for about 20 minutes. Stir occasionally to keep from sticking to the bottom of the pan. If the sauce is bubbling too much, reduce heat further.

    4. Remove from heat, and remove bay leaves before serving.

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