top of page

I love to cook!  Here are some of my favorite recipes

Roasted Pear Salad

Ingredients:

1 Cup Light Balsamic Vinaigrette Dressing, divided

1/3 cup brown sugar

¼ cup chopped pecans

¼ cup dried cherries, finely chopped

4 oz. Chunky Blue Cheese Dressing or just 4 oz. Blue Cheese

3 firm pears

2 tbps. Fresh lemon juice

8 oz. Butter lettuce

DIRECTIONS:  Preheat oven to 375.

DRESSING: Mix ¾ cup of light balsamic Vinaigrette Dressing and sugar in sauce pan. Cook over low heat until the sugar is dissolved. Set aside.

STUFFING: Place pecans in skillet: toast over medium heat, watching carefully. Set aside.  Mix cherries with toasted pecans and blue cheese dressing. Set aside.

PEARS: slice pears in half lengthwise and remove cores to create a hole for filling.  Trim a slice from the bottom of each pear half to allow them to sit upright in baking dish. Place pears – hole side up – in baking dish; sprinkle with lemon juice. Spoon filling into center of pears. Sprinkle 1 tbsp.  Of balsamic dressing over each pear and pour remaining dressing around pears.  Bake uncovered until tender, (about 30 minutes); basting 3 or 4 times during backing time. 

TO ASSEMBLE: Clean and tear lettuce into bite size pieces; toss with remaining Balsamic Dressing (I didn’t do this).

Arrange lettuce on salad plates; place a pear in center of each plate, spoon pan dripping over top or each pear and on lettuce.

Optional: You may drizzle desired amount of Chunky Blue Cheese Dressing over the salad.

Serving: 6            Prep Time: 15 minutes                   Cook Time: 40 Minutes 

Spicy Baked Beans

Make sure you drain the beans and Ro*Tel**

* 6 cups or 4 (16.5 oz) cans of Bush's Best Baked Beans drained, 1 and 1/2 links of smoked sausage or kielbasa, 2 cans of Ro*Tel (drained), and 2/3 cup of brown sugar,

Recipe: Slice Roped Sausage into 50 (1/4 inch slices), and cut slices in half. Mix sausage half-moons, drained Bush's Best Backed Beans, brown sugar, and drained Ro*Tel to a pot or multi-cooker. Heat on high until boiling, then reduce to simmer for 15 minutes, stirring frequently.

Serve and enjoy hot.

​

Mexican Street Corn

​

8 ears of fresh corn, Cut corn from cobs, discard cobs or used canned corn.

In a skilled, heated to 350 degrees, put corn and heat for 6-8 minutes stirring frequently, until cooked through.   Salt and pepper to taste.  Turn off skillet.  

 

In a bowl mix 1/3 cup chopped onion, 2 tbsp. of mayo, 1/2 tbsp minced garlic, 1 tbsp chopped jalapenos, 1/2 cup of feta or goat cheese (goat cheese gives it a sweeter taste), 1 tsp. of chili powder.

 

Add cooked corn to bowl of ingredients, mix thoroughly.  Can be served hot, room temp or cold.

​

Clam Chowder - by Jim Shirley:

 4 celery ribs, 2 large onions, 6 potatoes, 6 chicken bouillon cube or granular chicken stock, 1 cup flour, 4 cups half and half, 26 oz. chopped clams, 16 oz. bottled clam juice, 1 lb. bacon.  Cook bacon and chop.  Place in pot and simmer on low for two hours.                                                                                                                                  
Pasta Fagioli - by Jim Shirley: 

1 lb. Italian sausage,  1 stick pepperoni, 2 carrots, 2 celery ribs,  8 cloves of garlic,  2 quarts chicken broth, 4 15oz dice tomatoes, 4 15 oz cans of cannelli beans,  1 lb ditalini pasta or elbows,  parm. cheeze, cooked chicken breast, Italian seasoning, 2 onions

​

Simmer for three to four hours

​

Watermelon goat cheese bites

Today's super easy appetizer recipe is my favorite kind of recipe.  Is there cheese in it? Yes- creamy goat cheese that happens to be one of my favorites.  Does it look super impressive like it took you all day long to put together and makes people wonder if you moonlight at a fancy catering company in your free time, but really it takes about 15 minutes total?  Absolutely.  Plus it's a mini serving that can be consumed in one bite without a mess! 

​

Read below for recipe and instructions then proceed to impress people when you roll up to a casual BBQ with this masterpiece of a potluck dish. 

 

 

{piping the cheese onto the watermelon slices is what makes this dish look so impressive- you can certainly just spoon out the mixture, but the effect just wont be the same, although let's be honest -the cheese tastes great either way}

​

what you need:
•    1 small seedless watermelon 
•    1 package soft goat cheese 
•    2 tablespoons cream 
•    1/4 fresh cucumber, cut into slices 
•    pastry bag with star tip 
•    1.5 inch metal cylinder cutter

 
1.    Cut watermelon in 1 inch wide round slices, then punch out circles using cylinder cutter.  Place directly on serving tray. 
2.    Mix together goat cheese and cream until combined into a smooth texture.  
3.    Transfer cheese mixture to a pastry piping bag with desired tip attachment - I used a star tip for this one.  
4.    Pipe about 1 tablespoon of cheese onto each watermelon slice. 
5.    Garnish with a small cucumber slice. 
6.    Serve immediately or store in refrigerator for a few hours before.

 
 

Easy Orange Chicken
Because of how easy and tasty this chicken is, it’s one of my favorite meals. I serve it with brown rice and veggies (and a little a lot of wine for me) to complete the meal.

​

This easy recipe is wonderful served with rice and veggies…

 

INGREDIENTS:

  • 4 chicken breasts

  • 3/4 cup BBQ sauce

  • 3/4 cup sweet orange marmalade

  • 2 tbsp soy sauce

  • green onion & sesame seeds for garnish (optional)

 

INSTRUCTIONS:

Cut 3-4 thawed chicken breasts into bite sized chunks and cook them in your slow cooker on MEDIUM for about 1 1/2 hours (for best results stir half way through). There is no need to add anything. The chicken cooks well in its own juices. If your slower cooker doesn’t have a medium setting, let the chicken cook for 2-3 hours on LOW.

 

While the chicken is cooking, mix together 3/4 cup BBQ sauce, 3/4 cup orange marmalade, and 2 tbsp of soy sauce until well blended.

 

After 1 1/2 hours, drain the chicken juices from your crockpot and pour your mixture in the crockpot with your chicken. Be sure that the chicken is well coated and mixed in with the sauce. Cook on MEDIUM for an additional 2 hours (you may need to add more time if the chicken is not done). The sauce may appear a bit runny at first but it thickens quite a bit as it cools. Again, if you don’t have a medium setting, add an additional hour on LOW.
This chicken is wonderful served with rice. I also like to top it with sesame seeds, and usually cook broccoli and carrots to serve on the side.

​

Pretzel Topped Sweet Potatoes

 

Prep - 20 m, Cook -25 m, Ready In - 45 m

Ingredients

  • 13 pretzel rods, crushed

  • 1 cup chopped pecans

  • 1 cup fresh cranberries

  • 1 cup packed light brown sugar

  • 1 cup melted butter, divided

  • 1 (32 ounce) can sweet potatoes, drained

  • 1 (5 ounce) can evaporated milk

  • 1/2 cup white sugar

  • 1 teaspoon vanilla extract

 

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Combine pretzels, pecans, cranberries, brown sugar, and 1/2 cup melted butter together in a bowl.


Beat sweet potatoes together in a bowl until smooth; add evaporated milk, sugar, vanilla extract, and remaining 1/2 cup melted butter and mix until smooth. Spoon mixture into the prepared baking dish; sprinkle pretzel mixture over the top.


Bake in the preheated oven until edges are bubbling, 25 to 30 minutes.

​

Take 5 Cheesecake from Brooke McKinney

Crust:
2 cups crushed pretzel
3/4 cup unsalted butter, melted
1/4 packed light brown sugar


Mix together and press down in 9x13 pan.  Bake for 8-10 minutes at 350.  Set aside to cool.

Cheesecake:
4 packages (8oz) cream cheese at room temp
1 cup sugar
2 tsp vanilla
4 eggs
1/2 cup peanut butter
1 cup sour cream

​

Mix cream cheese, sugar, and vanilla until well blended.  Mix in sour cream.  Add eggs one at a time just until each is blended.  

Take one scoop of mix and put in small bowl with peanut butter.  Mix well.  Spread on baked crust.

​

Pour remaining cheese cake mixture on top and bake for approx 40 minutes.  Until center is not jiggly.

​

Let cool for 2 hours

Topping:
Bag of caramels and 2 tbsp of water
Pretzels
Peanuts
Bag of semi sweet chocolate chips
Heavy whipping cream
powdered sugar

Mix caramels and water over low heat until melted.  Gently spread over cheese cake.

 

Add pretzels and peanuts on top of caramel.  

 

Heat a small container of heavy whipping cream in sauce pan on the stove until bubbles form along the edges.

In bowl of chocolate chips, add a little warm cream at a time and stir until you reach desired consistency. Stir until smooth  I think I added about 1/2 cup.  Then add a couple tbsps of powdered sugar to sweeten.  This is all based on your tastes.

Pour on top of cheesecake.  Put in fridge.  Eat after about 6 hours in fridge.  

​

Cheesy Potato Casserole

​

This Cheesy Hashbrown Casserole, makes an appearance at all family gatherings. So easy and delicious and perfect for a crowd! 

 

Ingredients
•    2 lb frozen hashbrowns (cubed)
•    16 oz sour cream
•    2 cup shredded cheddar cheese (I use Cabot Seriously Sharp Cheddar)
•    1 can (10 ½ oz ) cream of mushroom soup
•    1 tsp kosher salt
•    ¼ tsp black pepper
•    1 small onion diced
•    ½ cup melted butter
Instructions
1.    Preheat oven to 350 degree F.
2.    In a large mixing bowl, combine frozen hashbrowns, sour cream, cheese, soup, salt, pepper, onion and ½ cup of the melted butter. Mix until thoroughly combined. Pour into a 13x9 baking dish.
3.    Cover dish with foil and bake for about 60 minutes. Remove foil and bake an additional 5-10 minutes to add some crunch to the topping. Serve and enjoy!

 


Slow Cooker Cajun Chicken Fettuccine

6.5 hours · Serves 8

14 ingredients
 
Meat
•    2 lb Chicken breasts, boneless skinless
Produce
•    1/2 tsp Garlic powder
•    1/4 tsp Onion powder
•    1/2 tsp Oregano, dried leaf
•    1 White onion, small
Canned Goods
•    1 cup Chicken broth

Pasta & Grains
•    1 lb Fettuccine noodles
Baking & Spices
•    1/4 tsp Cayenne pepper
•    1 1/2 tsp Paprika
•    1/4 tsp Pepper
•    1/4 tsp Red pepper flakes
•    1 tsp Salt
Dairy
•    2 cups Heavy cream
•    3/4 cup Parmesan cheese
 

1.    Add the chicken broth to the slow cooker, add the cayenne, garlic powder, onion powder, oregano, red pepper flakes, paprika, salt and pepper. Stir.
2.    Add the chicken breasts and flip them around in the seasoned chicken broth to get the seasonings on the chicken.
3.    Sprinkle the onions over the chicken and broth.
4.    Cover and cook on low for 6 hours without opening the lid during the cooking time.
5.    After the cooking time is done, add the heavy cream and shred the chicken with 2 forks right in the slow cooker.
6.    Add the cooked and drained pasta and a ½ cup of the Parmesan cheese. Stir.
7.    Sprinkle over the remaining parmesan cheese. I added a touch more paprika and also parsley flakes to the top of my pasta to make it look pretty. Cover and cook for 20 more minutes. Cooking for a bit longer helps the sauce thicken from the gluten in the pasta.
8.    Serve and enjoy!
 

Broccoli Salad - From Tina

 

3 heads of broccoli chopped

½ red onion chopped

2 cups shredded cheese

1 pound of bacon crumbled

 

2/3 cup each

White Sugar

Mayo (double mayo eliminate Miracle whip)

Miracle Whip

 

2 tablespoons balsamic vinegar (optional)

 

Combine 1st four ingredients in a bowl

Combine next three in different bowl

When time to serve pour dressing on other ingredients and mix 

CURRY SHRIMP CREOLE

12 oz. fresh or fresh frozen peeled and deveined shrimp

2 Med. Onions, chopped (1 cup)

1 Med. Green pepper (cut into 1 inch pcs)

1 stalk celery, sliced

1 clove garlic, minced

2 TBLS cooking oil

1 16oz can tomatoes, cut up

½ cup slivered almonds

½ cup raisins

¼ cup parsley

¼ cup chili sauce

1 tsp. lemon juice

½ tsp salt

½ tsp bottled hot pepper sauce

¼ tsp white pepper (or reg pepper)

¼ tsp Curry powder

¼ tsp dried thyme, crushed

Hot Cooked Rice

Thaw shrimp if frozen. In a 12 inch skillet cook onions, green pepper, celery & garlic in hot oil till crisp tender. Add undrained tomatoes, almonds, raisins, parsley, chili sauce, lemon juice, salt, bottled hot pepper sauce, pepper, curry & thyme. Bring to boiling; reduce heat. Cover & simmer 30 mins. Add shrimp. Return to boil; reduce heat. Cover, simmer 5 mins or till shrimp turns pink.  Do not over cook shrimp. Serve over rice. Makes 4 servings

 

Mini BBQ Burgers or Meatloaf

​

2 lbs ground beef, 1/4 cub Weber Kansas City BBQ Rub, 1/2 cup chopped red onion, and 1/4 cup Hormel Real Crumbled Bacon.

​

Mix all ingredients in a bowl until well blended. Form into 24 slider patties (2 tbsp. size balls). Flatten each slider and place on foil or parchment paper lined cookie sheet.

​

Grill or place in skillet at 300 degrees and cook for 5-6 minutes on each side.

Place sliders in bun.

​

To make as meatloaf add bread crumbs, 2 eggs to meat mixture.  place in foil 1/2 sheet.  spread shredded cheddar cheese over top.  Mix brown sugar and kethcup in bowl, spread over cheese.

​

Back at 350 degrees.

Zucchini Bread  (2 loafs) From Liz

1 cup oil
3 eggs
2 tsp. vanilla
2 cups sugar (1/2 brown)
2 cups shredded zucchini
3 cups flour
1 tsp. each, baking powder & baking soda
1 tsp. cinnamon
1 tsp. salt
½ tsp. nutmeg
½ tsp. ground cloves
¼ cup nuts

Preheat oven to 325, Grease bottom of 2 loaf pans.
Beat eggs until foamy-add oil, vanilla, zucchini, sugar and blend well by hand.
Add all other ingredients & mix well. Pour into pans.
Bake @ 325 for 50-60 mins. ‘til toothpick comes out clean.
 

EASY CROCKPOT CHICKEN ENCHILADA CHILI

 

 

TOTAL & PREP TIME 10 mins

 

Serves: 6

INGREDIENTS

  • 1 can (10 ounces) red enchilada sauce*

  • 1 can (14.5 ounces) petite diced tomatoes with green chilis**

  • 1 can (15 ounces) chili beans in mild chili sauce

  • 1 can (15 ounces) black beans, drained and rinsed

  • 1 can (15 ounces) corn, drained

  • 1 and 1/2 pounds (2-3 large breasts) boneless skinless chicken breasts

  • 2 cups chicken stock (or chicken broth)

  •  1 package (8 ounces) cream cheese, softened

 

 

Seasonings

  • 1/2 teaspoon ground cumin

  • 3/4 teaspoon paprika

  • 1 teaspoon seasoned salt

  • 1/4 teaspoon pepper

  • 1 and 1/2 tablespoon chili powder

Order Ingredients

Optional Additions: sour cream, freshly grated cheddar cheese, avocado, fresh cilantro, freshly squeezed lime juice

 

INSTRUCTIONS

 

  1. In a large crockpot (I use a 6 quart crockpot), add in the enchilada sauce, undrained tomatoes, undrained chili beans, drained and rinsed black beans, drained corn, and uncooked chicken breasts.

  2. I like to cut each chicken breasts into 2-3 pieces after removing the fat only if I'm cooking this on high (cooks faster/more evenly in my crockpot).

  3. Add in the chicken stock and all of the seasonings. Stir well.

  4. Cover and place on high for 3-5 hours (or until chicken will easily shred) or low for 5-8 hours (again, until chicken will shred easily)

  5. Remove the chicken from the crockpot and shred in another bowl using two forks.

  6. Meanwhile, cube the cream cheese into small cubes and put them in the crockpot. Stir well and cover. Change temperature to high.

  7. Add the shredded chicken back into the crockpot. Stir and cover. Cook on high until all the cream cheese is melted. Stir.

  8. Serve with sour cream, cheddar cheese, avocado, and fresh cilantro as desired. If you only do one topping, to me, cheddar cheese is a MUST!

NOTES

*I've used Rosarita brand, Old El Paso, and Great Value brand (medium and mild, medium preferred for us, but use what you like best) **You can use just plain diced tomatoes if desired, it still tastes great!

Easy Jambalaya Recipe Kacey

A quick one-pan meal that is great for providing leftovers!

 

 

15 min - Prep Time,  45 min - Cook Time, 1 hr Total Time


Ingredients

  • 1 1/4 lbs boneless, skinless chicken breasts, cut into cubes (about 2 breast pieces)

  • 1 1/2 cups frozen shrimp, tails removed

  • 1 lb (about 4) sausages (andouille sausage is most common, but use whatever you like!), sliced

  • 2 tbsp. olive oil

  • 1 onion, chopped

  • 3 sweet bell peppers, chopped

  • 3 celery stalks, sliced

  • 3 garlic cloves, minced

  • 1 (14 oz) can diced tomatoes

  • 3 bay leaves

  • 1 tbsp. Worcestershire

  • 1 1/4 cups uncooked rice (white or brown)

  • 3 cups chicken broth

  • 1 tsp. cayenne powder

  • 1 tsp. paprika

  • 1 tsp. dried oregano

  • 1/2 tsp. dried thyme

  • ​

  • Instructions

    • In a large saucepan, heat olive oil over medium-high heat. Add onion, peppers, celery, and garlic. Cook for a couple of minutes, or until veggies begin to sweat.

    • Add the chicken and sausage, stirring frequently, using more olive oil if necessary.

    • Cook until meat is browned and chicken is no longer pink. Season with salt, pepper, cayenne, paprika, oregano, and thyme.

    • Cook for 1 more minute. Stir in tomatoes, broth, Worcestershire, and bay leaves.

    • Bring to a boil and add rice.

    • Reduce heat to a simmer and cook, uncovered, for 30-40 minutes, or until rice is cooked through, stirring occasionally.

    • Stir in the frozen shrimp. Cook until heated through.

  • Notes Stir occasionally so the rice does not stick to the bottom of the pan. We have made this with both white and brown rice, and each works perfectly

​

Christmas Morning Punch Recipe
What do you get when you mix vanilla, orange, and a sprinkle of extra yuletide spirit? The perfect holiday pick-me-up, inspired by our own Magical Christmas Morning fragrance collection! Thanks to our friend Eden Passante @sugarandcharm for sharing this recipe with us.

Servings: 8 | Makes 90 fluid ounces

Ingredients:

8 cups pomegranate cranberry juice
1/2 cup crème de cassis liqueur
1 1/2 cups gin
1 1/2 teaspoons vanilla extract
12 oz sparkling orange fruit beverage


• Add all the ingredients into a large punch bowl.
• Stir until mixed.
• Top with ice.
• Garnish with sliced strawberries, fresh cranberries, pomegranates, and orange slices.


Refrigerate until Christmas morning, serve, sip, and enjoy!
 

Thai Chicken Salad
Try this low-calorie Thai chicken salad instead of those wonton-ladden restaurant salads.

Servings: 4 | 45 minutes | 311 cal per serving

Ingredients:

1/2 cup sliced scallions
1 tbsp. minced garlic
1 seeded and minced jalapeno

3 tbps. lime juice

3 tbps. reduced sodium soy sauce

2 tbps. honey

1 tbsp. peanut oil

1 tbsp. rice wine vinegar or distilled white vinegar

7 cups torn romaine lettuce

1 cup shredded red cabbage

1 cup peeled, grated carrots

1 cup seeded, diced red bell pepper

1 cup peeled seeded, chopped cucumber

1 cup small snow-pea pods

2 cups cooked, diced chicken breast

4 tsp. crushed unsalted dry-roasted peanuts

 

To Prepare: In large bowl, whisk together the scallions, garlic, jalapeno, lime juice, soy sauce, honey peanut oil, vinegar, and 2 tbsp. water. Set aside for 30 minutes to let the flavors combine.

​

2 Cook chicken in small pan until cooked through.  You can eat it hot or cold.

​

3 Whisk the dressing to recombine and add the lettuce, cabbage, carrots, bell peppers, cucumber, and pea pods to the bowl. Toss well.

 

4 Divide the salad between 4 plates. Top each with the chicken and peanuts.

 

2-Ingredient Chocolate Fudge Cakes by Joy Bauer

I'm thinking of using dark chocolate, coconut and an almond in my next batch!

​

Store in the fridge for up to a week, or freeze for a few months.

 

• For this recipe, you’ll need to use muffin liners because the fudgy cakes can be fussy to remove from the compartments without them. You can use silicon liners or double up on paper liners for sturdiness— do not mist them with oil spray!

 

• I originally tried this recipe with more than a cup of pumpkin, but the pumpkin flavor came through too much. I landed at this exact ratio after testing a few variations on measurements.

 

• When it comes to sweetness, you are the boss of your sauce! The darkness of your chocolate will determine how sweet or intense your cake is— I prefer using semi-sweet chips, which are about 50% cocoa (perfectly in-between milk and super-dark), but if you prefer a sweeter flavor, use milk chocolate chips. For a more intense dark chocolate flavor, use 60 or 70% chips.

 

• Melt the chocolate chips in the microwave, stopping and stirring every 20 seconds until they are velvety smooth (~2 minutes total). *LIFE-CHANGING HACK* Mist your microwave-safe bowl with oil spray before adding your chocolate chips. It will make cleaning the bowl SO MUCH EASIER. Alternatively, you can use a double boiler, of course.

​

  • TOTAL TIME 2 hours (includes time in fridge)

  • PREP TIME 5 minutes

 

This recipe makes 10 cakes

INGREDIENTS:

  • • 2 ¼ cups chocolate chips, melted

  • • 1 cup canned pumpkin puree

 

PREPARATION:

Prepare a standard muffin tin: add paper liners to 10 (of the 12 muffin) compartments (I like to double up on the paper liners for extra sturdiness. No need to mist with oil spray). Set aside.

Melt the chocolate chips using a double boiler or using the microwave method (see recipe notes above).  Mix in the pumpkin puree and stir until the mixture is smooth and creamy without any streaks of pumpkin.  Divide the batter among the 10 paper liners, smooth the tops using the back of a spoon and give the muffin tin a few taps on the counter to flatten out the cakes. Place in fridge to firm for 2 hours or more. Serve with optional berries and dark chocolate shavings.

Nutrition information provided for 1 cake.

Calories: 190      Protein: 2 g         Total Fat: 11 g    Unsaturated Fat: 3 g        Saturated Fat: 7 g      Cholesterol: 0 mg  Total Carbohydrate: 26 g               Dietary Fiber: 3 g  Total Sugar: 22 g  Natural Sugar: 2 g    Added Sugar: 20 g
Sodium: 5 mg

bottom of page