Captain Crunch Berry Cookies

1 box strawberry cake mix
1 (8oz) container of cream cheese (room temperature)
1/2 cup that's one stick butter (room temperature)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Preheat oven to 350°.
Beat the room temperature butter and cream cheese together till smooth.
Mix in the egg, almond and vanilla extracts.
Then beat in the cake mix.
Cover and refrigerate for about an hour.
Then scoop 1 inch balls of dough onto a greased cookie sheet about an inch apart.
Bake for 8 to 10 minutes.
Remove to a wire rack as soon as they come out of the oven, so they can cool.

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Bread Pudding

6 cups bread (we used homemade unsweetened banana bread)
2 tablespoons butter melted
4 eggs beaten
2 cups warm milk
3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon rum extract
1 teaspoon vanilla extract

Sauce
1 cup brown sugar
1/4 cup water
2/3 cup heavy cream
4 tablespoons butter
1 cup chopped and toasted walnuts

Preheat oven to 350°.
Tear bread apart, and place in baking pans. *(Either one 8 inch or four mini loaf pans.)
Melt butter and drizzly it over the top of the bread.
In a mixing bowl, beat eggs, sugar, rum, cinnamon, and vanilla till well mixed.
Pour your wet mixture over the top of the bread making sure to cover the top of your bread. *(Lightly press down with a fork if needed to make sure the top is covered.)
Bake in the oven for 45 min till the tops spring back lightly when pressed.

Sauce
Boil the brown sugar and water together.
Add the cream and butter and bring to a boil.
Remove from heat.
Fold in the walnuts.
Pour over the bread pudding.

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No Bake Peanut Butter Chocolate Chip Cheesecake

• 
  
  
• 1 (8 ounce) packages cream cheese *room temperature
  1 (12 ounce) can sweetened condensed milk
  1/4 cup peanut butter
  1 teaspoon vanilla extract
  1/2 cup chocolate chips
  1 (9 inch) pre-made graham cracker pie crust
  
  
  Using an electric mixer on medium, beat cream cheese till smooth.
  Slowly add in the milk, while beating.
  Beat in the peanut butter and vanilla.
  Scrape sides of bowl.
  Fold in the chocolate chips
  Pour mix into the pre-made pie crust.
  Cover and refrigerate until firm, 2 to 3 hours, then slice and serve.
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• 
  

Kid Made Crock-Pot Pasta Dish

1 Box pasta
1 (24oz) jar pasta sauce  (or follow the link and make mine)
3-*5 mozzarella cheese sticks (*depends on how cheesy you want it)
3-*5 mini original Baby Bell cheeses
1 beef bouillon packet
24 oz warm water
Pam

Pam the inside of the Crock-Pot.
Pour the sauce in the bottom of the Crock-Pot.
Pour the uncooked pasta on top of the sauce.
Pour the bouillon packet into the warm water and let dissolve.
Then pour the water over the top of the pasta.
Mix all three together.
Place the cheeses on top.
Cover and set the Crock-Pot to cook for 4 hours on high.
Remove cover stir and serve.

Before cooking:

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BBQ Chicken Nachos

2 cups tortilla chips
1/2 cup shredded Mexican cheese
1/2 cup cooked shredded chicken breast
1/8 cup BBQ sauce
1/8 cup sour cream
1/8 cup guacamole
1 tablespoons chives chopped *optional

Heat oven to 350°.
Place chips on parchment paper lined cookie sheet.
Sprinkle cheese on top of the chips, then place them in the oven.
Cook for 10 min or until the cheese melts.
Remove from oven, and place it in a bowl.
Sprinkle with chicken, chives, and pour BBQ sauce over the top.
Server with sour cream and guacamole on the side.

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Chicken Bacon Mac

2 teaspoons salt (more if you like)

1 pound dried elbow macaroni (whatever kind of pasta works)
1/2 cup unsalted butter
5 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
6 cups grated mild cheddar cheese
1/4 cup grated Parmesan
2 cups cooked shredded chicken
6 pieces cooked bacon crumbled up
Pam

Preheat oven to 400°.
Cook pasta per box instructions.
Heat butter in a extra large sauce pan, then sprinkle in flour stirring consistently for 4 min.
Slowly add in milk with a whisk.
Slowly bring to boil while whisking.
Add seasoning, mustard, salt and pepper.
Fold in cooked chicken.
Drain the pasta and add it to the pot with the cheese sauce and stir till it's well coated.
Transfer macaroni mixture to a Pam sprayed baking dish and place on a rimmed baking sheet.
Sprinkle bacon on top.
Place in oven cook for 22 to 25 min.
Remove let cool and serve.

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Calzone

Pizza dough or biscuit dough
1 1/4 cups mozzarella cheese
1/4 cup ricotta cheese
3/4 cup pepperoni
2 tablespoons butter melted
1 tablespoon olive oil
1 teaspoon crushed garlic
1/4 cup pizza sauce for dipping

Preheat over 375°.
Roll dough onto lightly floured surface making a 16 x 10 rectangle.
On half of the rectangle spread ricotta cheese,
Sprinkle pepperoni and mozzarella cheese on top.
Fold over, shaping it into a crest shape while doing so.
Using a fork pinch the sides closed.
Mix olive oil, melted butter and garlic together and spread on top.
Cut three 1/2 in vent holes on top.
Place on cookie sheet and place in oven to cook for 30 minutes.
Remove from oven and serve with pizza sauce.

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Crock-Pot Dirty Sausage Rice

2 packets Mahatma long grain Spanish rice
12 oz Farmer Johns Beef Smoked Sausage
2 cups chicken stock
1 cup water
2 cans black beans
2 tablespoons butter
Pam

Spray Pam in the Crock-Pot.
Place chicken stock, butter, beans, water, rice and beef in Crock-Pot.
Put Crock-Pot on high for 4 hour to cook.
Cut sausage into rounds, then in half *so they are bite size.
Scoop and serve.

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Nectarine Jam

2 lbs nectarines chopped (not peeled)
1 3/4 cups sugar
1 tsp lemon juice
1 tsp almond extract
1 tsp cinnamon

Combine all ingredients in a large sauce pan.
Simmer for 30 min, stirring occasionally.
Skim foam off top and ladle into jars.
Process in boiling bath for 10 min as jarring instructions.

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Homemade Creamer

1¾ cups whole milk

14 oz sweetened condensed milk *the link will take you to my own recipe

2 tablespoons caramel syrup *it's your choice on the syrup from chocolate to butter scotch

 

*If you are making my condensed milk then just add in the whole milk and syrup to the saucepan at the end of cooking.

If not, using a medium saucepan set the stove to medium high heat. 

Pour in milk, condensed milk and syrup.

Heat till simmering and then take it off.

Let cool completely and store in an airtight container. *If you don't if may warp the plastic container.

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Zoodle Chicken Lo-Mein

1/2 cup reduced sodium chicken broth

1 tablespoon reduced sodium soy sauce

1/2 tablespoon rice wine

1 tbsp cornstarch

1 tablespoons water

 2 medium zucchini, ends trimmed

1 boneless skinless chicken breast, cut into cubes

Salt substitute to taste

2 teaspoon canola oil, divided

2/4 cup bok choy

1 cup carrots

½ cup celery

2 scallions

1/2 tablespoon grated fresh ginger

3 garlic cloves, chopped or pressed

1/4 cup chopped peanuts

In a medium bowl, combine the chicken broth, soy sauce, rice wine and 2 tablespoons of water. Whisk in the cornstarch until smooth. Set sauce aside.

Using a mandoline fitted with a julienne blade, cut the zucchini into long spaghetti-like strips, set aside.

Using mandolin again with julienne blade, cut the carrots and the bok choy.

Chop the celery into square pieces.

Slice the scallions diagonally.

Cut and season chicken and sprinkle with salt substitute.

Heat a large nonstick wok over high heat. When hot, add 1 tsp of the oil and the chicken cooking about 2 to 3 minutes. Set aside.

Add the remaining oil, bok choy, carrots, scallions, ginger and garlic. Cook 2-3 min until tender but still crisp, set aside with the chicken.

Pour the sauce mixture into the wok and cook, stirring, until thickened and bubbling, 1 to 1-1/2 minutes.

Add the zucchini noodles to the sauce, mixing so the zucchini is covered in sauce, and cook until the zucchini is tender, about 2 minutes.

Add the chicken and vegetables to combine.

Then serve in two - three bowls and sprinkle with peanuts.

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Sweetened Condensed Milk

2 cups whole milk
¾ cup sugar *or you can substitute honey, or agave but it won't be as thick.

Pour milk, sweetener in a medium saucepan over medium-low heat and bring to a low simmer.

Whisking this mixture constantly as it cooks.

Continue to simmer, and whisk, until milk has reduced by half, about 30 minutes.

Allow to cool completely.

Then store in a airtight container in the refrigerator for up to 1 week.*

*I make creamer out of mine as soon as it's done, so it will be stored in an old cleaned out creamer bottle from the store.

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Bananas Foster Pancake

Pancake mix prepared as directed
3 bananas sliced
1/4 cup chopped pecans
1/4 cup brown sugar
1 teaspoon maple extract
1/2 cup butter or margarine
1 shot dark rum
1/2 teaspoon cinnamon

Make pancakes according to pancake package directions.
In a medium saucepan melt butter and sugar over medium heat-high heat and stir constantly.
Add the maple extract, rum and pecans.
Lower the temperature to medium and add bananas.
Spoon the sauce over the bananas gently till they are glossy.
Serve over the top of the pancakes.
Serves 2 - 3

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Chicken Salad

2 cooked and cooled chicken breast
1/2 cup Mayo
A couple of cups of grapes
A dash of celery salt
1/4 cup chopped cashews or walnuts
Bread or Lettuce cups

Chop grapes in half.
Shred cool chicken.
Chop cashews in half.
Mix chicken, grapes, nuts and mayo in a medium mixing bowl.
Mix in a dash of celery salt.
I toast the bread just because I don't want it to be soggy the next day in lunch it's one of my hacks.
Then add a scoop of the salad to the toasted bread.
Or you can scoop it into a lettuce leaf.
Serve and enjoy!

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Grilling Frozen Cod

I have followed the direction on the packages on how to thaw and cook frozen cod. What I end up with is mushy or rubbery food, that no one and I mean no one wants to eat. So after loads of research and trial and error here is what I got for you.

4 cod fillet frozen *one per person
1 tablespoon olive oil
Seasoning of choice 

Turn the grill onto medium high heat.

When you cook frozen fish, rinse it in cold water first.

*If there’s any frost or ice, you want to wash it off. 

*Do this even if you don’t see any frost or ice there is always a thin layer of ice that you can't see.

Pat it dry with a paper towel before cooking.

Coat it with olive oil and seasoning and cook.

Grill it for 10 to 15 min depending on thickness.

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Pecan Chocolate Chip Banana Bread

3-4 very ripe bananas, peeled

1/3 cup melted butter + a tablespoon for pan

3/4 cup sugar

1 beat egg

1 teaspoon vanilla extract

1 teaspoon maple extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

1 cup chopped pecans

1 cup mini chocolate chips

Preheat the oven to 350°.

Butter a loaf pan.

In a mixing bowl, mash the ripe bananas until completely smooth.

Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt.

Stir in the sugar, beaten egg, maple and vanilla extracts.

Fold in nuts and chocolate chips.

Slowly add in the flour.

Pour the batter into your prepared loaf pan.
Bake for 50 min to 1 hour or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack.

Remove the banana bread from the pan, slice and serve.

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Chocolate Chip Zucchini Bread

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoons ground cinnamon

3 eggs

1 cup vegetable oil

2 cups white sugar

1/2 cup brown sugar

3 teaspoons vanilla extract

3 cups grated zucchini 

3 cup mini chocolate chips

2 tablespoon cocoa powder

Preheat oven to 325°.

Grease and sprinkle cocoa powder in two bread pans.

Sift flour, salt, baking powder, baking soda, and cinnamon together in a medium bowl.

Beat eggs, oil, vanilla, and sugar together in a large bowl.

Mix dry ingredients to the creamed mixture.

Fold in zucchini and chocolate chips until well combined.

Pour batter into prepared pans.

Bake for 45 minutes, or until toothpick is inserted in the center and comes out clean.

Cool in pan on rack for 20 minutes.

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Breakfast Cookies

3/4 cup flour
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg
1/2 cup white sugar
1/2 cup brown sugar
1/8 teaspoon vanilla extract
1/2 cup butter or margarine, room temperature
1 tablespoon milk
1 egg
8 packets of apple cinnamon instant oatmeal 

Heat oven to 350°.

Mix the flour, baking powder and soda, cinnamon, nutmeg, and oat meal in a medium bowl.

In a small bowl mix sugars, milk, vanilla, and butter till creamy.
Mix butter mixture into the dry ingredients until completely mixed.
Then fold the egg in.

Drop by the spoonful onto a nonstick baking sheet.

Bake for 8 min.

Remove from oven and let cool.
Makes 18-20 cookies.

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Ultimate Grilled Cheese

Leftover grilled steak cut into bite size pieces
1 wedge of Laughing Cow Flavor Creamy Mozzarella, Sun-Dried Tomato & Basil 
2 Slices of American Cheese
2 Slice White Bread
Butter

Heat the leftover steak to room temperature.
Heat the pan to medium high.
Spread the Laughing Cow Cheese on one side of the bread then turn it over and spread butter on the other and place it in the pan.
Sprinkle the steak pieces on the bread that's in the pan.
Place the American cheese on top of that.
Butter the last slice of bread and place it butter side up on top of the American Cheese.
Press it down slightly.
Flip when the bottom toast is slightly brown.
Take it off when both sides are slightly brown.

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Cheese Stuffed Pasta Shells

1 lb large cooked and cooled pasta shells
2 cups ricotta cheese
2 cups mozzarella cheese
1/2 cup fresh grated Parmesan cheese
1/2 cup chopped fresh spinach
1 jar favorite pasta sauce
Salt and pepper to taste
Large Ziploc bag with a tip snipped off

Preheat oven to 350°.
Spray a large baking oven safe deep dish pan with Pam.
Spread your favorite pasta sauce on the bottom of the pan.
Mix all the cheeses, spinach, and salt and pepper in a medium bowl.
Spoon the cheese mixture into the Ziploc bag.
Carefully fill each shell and place them in the pan with the sauce.
*The open side of the shells facing up.
Place a layer of aluminum foil over the top and cook for 20 min.
Remove foil and cook an additional 5 to 10 min uncovered.
Remove from oven let rest and serve spooning some of the sauce over the tops of the pasta.

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Raspberry Lemonade

1 shot Malibu rum3/4 cup lemonade 1 1/2 tablespoons simple syrup1/2 a can raspberry sparkling water1/2 a glass crushed icelemon wedge
Pour ingredients into a tall ice filled glass and stir. Garnish with a slice of lemon.

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Crock-Pot Shredded Pork

(1) 4 lb pork roast
1 cup BBQ sauce
3/4 cup beef broth
1/4 cup apple cider vinegar
1/8 brown sugar
1 tablespoon Worchestershire sauce
2 splashes of liquid smoke
2 cloves roasted and crushed garlic
1 chopped shallot
2 tablespoons melted butter
Pam
Hawaiian hamburger buns

Pam the inside of your Crock-Pot.
Place the butter in the bottom of the Crock-Pot.
Place the roast, BBQ sauce, beef broth, vinegar, chopped shallot, brown sugar, Worchestershire, liquid smoke, and garlic in the the Crock-Pot.
Cover and cook on high for 6 hour or low for 10 hours.
Remove the pork and shred the meat using 2 forks to pull it apart.
Return the meat to the Crock-Pot and stir it in the juices.
Place meat on buns and enjoy.
I like it this way and sometimes I add extra BBQ sauce it's up to you!

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Muffin Style Meatloaf

1.5 lbs lean hamburger
1/2 a cup crushed Cheerios
1 packet Lipton cup of onion soup mix
1 shallot chopped
2 carrots shredded 
2 eggs
1 teaspoon Worcestershire sauce 
2 drops liquid smoke
1/2 a cup ketchup 
1 tablespoon olive oil

In a medium frying pan heat oil and add the shallot carrots till tender, then remove from the heat and let cool.
Heat over to 325°.
In a large bowl mix hamburger, Cheerios, soup mix, cooked veggies, Worcestershire sauce, and liquid smoke. 
Slowly fold in the eggs one at a time.
Spray a 12 cup muffin tin with Pam.
Using your hands make balls of meatloaf that fit each tin slightly rounding over the top.
Place pan on middle rack and cook for 20 min.
Open oven and pull rack part way out to brush the tops of the meat loaf with the Ketchup.
Return rack and cook an addition 5-10 mins or until the internal temp is 160°.
Remove from oven, let cool for 5-10 min and serve.

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Chocolate Chip Challah

2 1/2 cups 110° water  

1 packet active dry yeast

1/4 cup honey

4 tablespoons vegetable oil

2 eggs

3 teaspoon salt

8 cups all-purpose flour

1 1/2 cup mini chocolate chips

1 beat egg

1 tablespoon melted margarine (not hot so it doesn't cook the egg)
1 tablespoon honey mixture 

In a large bowl, sprinkle yeast over warm water.
Beat in sugar, oil, 2 eggs, and salt.
Add chocolate chips.
Add the flour one cup at a time, beating after each addition, graduating to kneading with hands as dough thickens.
Knead until smooth and elastic and no longer sticky, adding flour as needed.
Cover with a damp clean cloth and let rise for 1 & 1/2 hours or until dough has doubled in bulk.

Punch down the risen dough and dump it onto a floured surface.
Divide it in half and knead each half for five minutes or so, adding flour as needed to keep from getting sticky.
Divide each half into thirds and roll into long ropes about 1 inch in wide.
Pinch one end of the three ropes together and braid, when you get to the end pinch them together to close your braid.
Grease two baking sheet and place 1 finished braid on each sheet.
Cover with towel and let rise about one hour.

Preheat oven to 375°.

Beat the remaining egg, butter and honey mixture and brush over each braid.

Bake at 375° for about 35 minutes on the middle rack.
The bread should have a hollow sound when you tap the bottom.
Transfer the bread to a cooling rack for at least 45 minutes to an hour before slicing.

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Crock-Pot Potatoes

4 lbs potatoes peeled and chopped
3/4 cup water (or chicken broth)
1 cup butter cut into tablespoon servings
1 1/2 tablespoons garlic salt
1 1/4 cup warmed milk

Place the potatoes, water (or broth) butter, and garlic salt into the Crock-Pot set on high for 4 hours.
When it finishes cooking mash the potatoes in the water.
As you mash the potatoes slowly add the hot milk making them as creamy as you like.
Put the Crock-Pot to warm and it can sit for up to an hour as you cook the rest of your meal.

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Going to Seed

Things you need to know to keep your herbs and lettuce producing the best tasting leaves. One of the things to keep in mind is that you need to cut off the flowering tops as soon as you see them, so they don't go to seed. Stress can cause them to go to seed in a few week's so read up on your herb and lettuce and see if the sunlight is to much, and make sure there isn't over crowding in the area. Don't over water, every other day is okay, every day maybe a tiny bit but not to much you can drown them. Pick from the top and let the big guys do their job and catch some rays. Last but not least make sure you pick and harvest regularly this will keep the plant in production mode and it will keep producing leaves instead of flowers. Flowers are a plants way for dropping seeds to reproduce. If it drops the seeds the plant will start to die off, and there goes your fresh lettuce and herb supply. If you need to preserve the herbs you can find ways to do so here on Preserve Herbs. 

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