Juiciest Spicy Round Steaks and Squash youll ever eat.....on the grill

I love grilling with tinfoil "packs".  Butter, plus WHATEVER and some seasoning makes good on the grill if you make the right tinfoil pouch for it!!! Today, it is raining, and I grilled anyway! Here is my lazy day way to excellent dinner with fresh veggies!

Round steaks/Pork Steaks
Taco Seasoning/Mixed with Creole
Garlic and Herb Sea Salt
Squash
2 onions, 1 purple 1 yellow
2 Potatoes red or brown (or mix it up!)
Green Peppers
Creole Seasoning
Butter
A couple of strips of bacon

First, thaw your meat.  Rub the taco creole season mix all over the meat, and place in a ziplock bag

 

 Let it sit in the fridge for about 30 mins. Next, make one medium sized square for each piece of meat. Put a large spoonful of butter in each square. Then, place a piece of meat in each one on top of the butter. Then put another spoonful on top of each piece. Make the foil into a bowl around the steak, and pinch and fold the top together. Put it on the grill.

Now on to the veggies! I took 2 medium sized squash, and 1 red and 1 white potato today, but you can add to this depending on who youre cooking for! It is the technique that matters! 

Peel your potatoes and take the skin off your onions. Cut up your squash, potatoes, onions, peppers and put them in a bowl. Season them with creole seasoning, stirring and reseasoning multiple times. Lightly cook your bacon pieces a little, but leave them soggy. Make a big square of tin foil, depending on the amount of veggies you cut up, then make it into a bowl with high sides (like the meat)  Place 2 spoons of butter in the middle and season it. Then lay your bacon down, and then pour your veggie mix onto it. Fold the top together, and throw it on the top shelf of the grill if possible!

This is guaranteed to be the best you have had in a while, granted this is your type of taste. Twist it, change it, whatever! Email me and let me know what you come up with!

 

Tortellini with Homemade Spicy Shrimp Alfredo Sauce

Frozen or packaged Tortellini pasta
bag of shrimp with no tails
6-8 tablespoons of butter depending on amount
garlic salt
sea salt
Creole seasoning and/or red pepper or other spicy seasoning
1/2 cup cream cheese to 1 cup depending on amount

Put tortellini in water and bring to boil. While that is heating, melt half of your butter in a skillet on medium heat. Moderately season the butter as it melts with garlic and sea salt. When the butter starts to bubble, add your shrimp and turn the heat down a little. Season ONLY THE SHRIMP with the spicy seasoning, on both sides. Cook the shrimp, stirring and flipping regularly, until the butter is mostly cooked out. Turn the heat down a little more and add the rest of your butter. Then half of your cream cheese. Stir it all up and add more cream cheese, and garlic seasoning, as needed. (I even add shredded Parmesan or Mozzarella sometimes) cheese turn off heat, and let it thicken a little. Drain pasta, load it on a plate, and pour the gooey goodness on top! YES! Sometimes I use a lot of butter and get a golden, thin sauce with a LOT of flavor....just try it. Trust me.

 

Greek Honey Lemon Choppers

So everyone ate up my Teriyaki recipe...as expected...so how about another risky one? Sweet meat.

First, there are different ways to cook this. One of my fav ways (pictured above) is to smoke or grill the meat after brushing it with this mixture! ITS AMAZING.  You can use this rub on any meat. Cook it any way. It is still awesome. Personally, I love using it with pork, hams, etc. DIP BACON STRIPS IN THIS MIXTURE AND BAKE THEM and you will NEVER BE THE SAME. Just saying. I like making this for dinner with pork ribs or pork chops, or sometimes even breakfast pork steaks and eggs with honey biscuits...OH MY.... I am serious try it with whatever you love...I have...whole roasts, briskets, and even beef steaks work too! Try it on chicken! Try it on ANYTHING! Anyway, here ya go!

4 pork chops/rack of ribs/etc (1 pound)
1-2 tablespoon all purpose Greek seasoning
1 teaspoon grated lemon zest (optional)
3 tablespoons lemon juice
4 tablespoons honey

BROIL: Turn on broil setting after mixing but before application.
BAKE: Preheat to 375 before mixing.
First, thaw your meat, keeping all the juices in or close. Season it lightly with greek seasoning.  Then mix all the ingredients in a bowl.  Brush on in a thick coat all over the meat.  Let sit in a bowl or deep plate for 5 minutes in the fridge, covered.
BROIL: Place in broiler pan. Cover. Heat 5-7 minutes until brown, then flip meat pieces over, heat 7-8 more minutes

BAKE: Place meat, maintaining juices, into a glass baking dish.  Cover with tin foil.  Bake for 15-20 minutes, and check.  Temperature should be between 135 and 140 for smaller pieces and 145 + for larger pieces. Or if you don't have a meat thermometer, you can check the color of the meat for BARELY ANY PINK MEAT, that pink meat you have should only be towards the bone. Heat for 5 to 10 more minutes or until meat is done and tender. Serve juicy, and sweet with some plain white rice.  It is FANTASTIC!

Easy Teriyaki Sauce

So I was asked by my friend Will, to post some good sauce recipes.  The first one I am going to do is Teriyaki.  It is my favorite.  My version is made with sweet onions, but you can take those out and add some hot sauce or something if you like!

1/2 cup Soy Sauce
Lemon Juice 3 tablespoons
Orange Extract 1 teaspoon
Vinegar 2 teaspoons
Garlic Powder
Salt
Black Pepper
Paprika
Cumin
Cloves
Honey drops to taste
Cornmeal 1 tablespoon, add more to thicken


Simply mix all together in a skillet, adding seasonings little by little to tweek to taste. Whisking slowly.  Add sweet onions for a yummy bite! Then simply add your meat and brown it in the sauce.  Let cool to thicken. Enjoy!

The Best Soup of Your Life.

It is raining today, so of course I am hankering for some soup!  I am a little burnt out on chicken, so today I am making a beefsteak tortellini and white bean soup. Enjoy!

1 pound Beef Stew Meat

Beef Broth

Canned Stewed Tomatoes or Tommy Toes (the little ones)

Onion-diced

Garlic cloves OR powder

4 cheese tortellini

I like to begin by putting my broth and my beans in the pot first.  Let them stew and boil and soften while you do the rest.

Take your stew meat, and season it to taste.  I like to use a little chili, garlic, and onion powder.  Almost over seasoning.  On a medium skillet on low to medium heat, heat a bit of oil and brown your meat in it, just barely brown.  Do not cook all the way or it will be tough.  Add your meat to your broth and beans.  Then add your tomatoes, onion, and garlic to the broth.  Let it stew on medium heat for about 20 minutes.  Then add your tortellini.  Let it cook until the tortellini is done.  Serve, with a light sprinkle of shredded cheddar cheese or sprinkled parmesan, with a side of garlic toast!

Nesha's Homemade BBQ Sauce (WARNING: Spice to your taste!)

I include that "Warning" simply because some people do NOT like things as spicy as I do!

2 1/2 cups  Ketchup
1 tablespoon Mustard
1 1/2 cup brown sugar
diced onions, jalapenos, and other peppers to taste!
Worcestershire sauce
A1
Molasses IF WANTED (I usually don't unless it is too thin)

Literally mix it all together slowly while on low heat. Apart from the exact measurements, do not add ingredients in large amounts. I can not express this enough. Less is usually more when messing with flavor! Here ya go!

Start with the ketchup, mustard, and brown sugar.  Stir well, then taste.  Add onions and peppers as desired, or use jalapeno juice.  Then taste again.  While simmering on low, add the Worcestershire sauce and A1 (I use the kind with Tabasco, or add Tabasco or other hot sauce to it).  Stir well and taste again.  Add ingredients in small amounts to make adjustments to taste. If it is too thin, add a small amount of molasses to thicken.

Cheesy French Bread Smother

1 loaf of French Bread, cut diagonally into 1/2 inch slices OR Garlic Bread or Texas Toast work too!
Butter
garlic salt or seasoning
Parmesan Cheese
Mozzarella Cheese
Any kind of cheese you want because it's CHEESY
1 pound Philly steak/flank steak/hamburger/sausage/any meat you want
1 tablespoon EVOO
diced onions, peppers, tomatoes, mushrooms, black olives, etc. that you want!
Pizza Sauce (for a faster way, try a Pasta Sauce with all the veggies already in it)

Preheat oven to 250, spray a baking sheet with nonstick spray. butter and season each piece of bread, then lightly sprinkle mozzarella cheese and/or parmesan on them and lay them on the baking sheet. Place in oven when preheat is done, and watch them while you are cooking to ensure that they do not burn!!!
Heat your oil in a large skillet on medium.  When it gets good and hot, start slowly adding meat, when the meat is a little more than halfway done, add your veggies.  When the meat is all the way done, lower heat to between low and medium, and add the sauce.  Stir until chunky and steamy, and meat is juicy and flavorful.

On each plate, stack 2 or 3 pieces of bread, covered in more cheese of your liking.  Smother it with this wonderful meat sauce mixture, melting all that cheese underneath. Sprinkle more mozzarella, and some parmesan.  Best french bread you every tried.

Crockpot Fluffy Lava Cake

1 Devils Cake Mix
1 package of Jello Instant Pudding
Enough 3 Musketeers bars to cover the top (I prefer using the minis...6 for $1)

Turn Crockpot on low, remove crock.  First, lightly spray your crock with nonstick spray.  

   Mix your cake batter and pour into your crock. Then do the same with the pudding mix, spreading it out in a layer on top of the cake batter. Then arrange your candy bars on top.  Place the lid and cook on Low for 3 - 4 hours, or until cake is done.

BE CREATIVE!! Change up the pudding flavor, or the candy bar. Try it with Vanilla Pudding, Angel Food Cake, and Cookies and Cream Hershey Bars!!!!!

Southwest BBQ Chicken Rice Bowl

This is a GOOD meal...that can be altered to whatever taste you like! This just happens to be my favorite way! Be creative, be you! Make it yours!

Chicken Breasts, Chicken Strips, or Chicken Chunks, etc. (If you can find breaded like popcorn chicken or chunks, that's the easiest way!)
1 Cup Whole Kernel Corn
1 Cup Black Beans
White Rice
BBQ Sauce and A1 mixed together 2 parts BBQ:1 part A1 ( or...Try my homemade sauce for this!)
http://everygirlrecipes.blogspot.com/2016/03/neshas-homemade-bbq-sauce-warning-spice.html

*If chicken is not already breaded- Cornmeal, salt, pepper, other seasoning in one bowl,  1 egg and a dab of milk in another - for breading. Dip chicken in egg/milk combo, then dip in cornmeal and seasoning mix to coat.*

Pour about an inch of oil in your frying pan or skillet.  Fry the chicken pieces on low heat, stirring regularly.  While they are heating, start to make your homemade sauce in a sauce pan if using that! Also, boil your rice in another pan!
When the rice is done, Take half of it out and set aside. (Be sure to keep checking and stirring your frying chicken pieces!) To the half still on the stove, add the corn and beans, (check your chicken one time now) along with onions, red peppers, diced tomatoes (drained) and green peppers...or anything else you might think of!  OR you can just add some drained Rotel... Either way, this is called a Southwest Blend! Should be very chunky with a little rice to lots of veggie ratio! Set it aside. (Check the chicken again)
When your chicken is browned, turn the heat to the lowest, and add your sauce to it. Cook it on lowest setting until warm, and all of sauce is absorbed! Should not take longer than 5 minutes to cook and absorb the sauce up into the chicken!

Then it is time to layer! Grab a bowl. Spoon some white rice on the bottom, then top with a layer of the southwest blend you made. Top it with a load of chicken and ENJOY!

EASY and delicious! ENCHILADAS

Easy enchiladas.....

1 pound ground beef/hamburger meat
1/2 pound fajita chicken
1 can Rotel
1 can enchilada sauce
Diced onions and peppers
Doritos
Flour tortillas
Shredded cheese
Taco Seasoning or Chile Powder and Garlic Salt
(I added red yellow and orange green peppers too with my meat)

Brown your meats...ground beef first and drown, then brown the chicken in the grease from that.  Then mix it all together in the skillet on low.  Pre heat your oven to 350, and pour half of the enchilada sauce in the bottom of a glass baking dish.  Then make your enchiladas. In each tortilla, put a yummy mix of Rotel, meats, cheese, and whatever else you think would be delish.  Roll them tight and place them in the dish.  Once you have the dish filled, pour the rest of the meat mixture over and around the enchiladas.  Pour the rest of the enchilada sauce on top of that. Smother it all in shredded cheese, sprinkle some diced onions and peppers on top.  Then some crunched up Doritos on top (I like using spicy ones...or cool ranch!) Then more Rotel and cheese. You get the idea. Bake it for 20 minutes or until it looks....done. ITS SO GOOOOOD!

Indian Tacos......does not matter what meat you use...you will love it.

MY FAVORITE REASON to make fry bread is INDIAN TACOS! I LOVE THEMMMMMM! Here ya go!

Basically, you just make your fry bread (I'll add a link to that). Prep the following recipe while it is resting in the bowl.  When kneading and forming your dough, make the edges thicker than the middle, somewhat like a thick crust pizza.  After frying it, make your tacos!!!

Fry Bread: Every Girl's Fry Bread!

FOR THE TACOS!

1 pound Ground Beef, Shredded Chicken, Fajita Steak, or whatever meat(s) you choose!

Seasoning to taste (cumin, salt, pepper, and onion salt is my favorite combo for this one! Throw in mexican pepper or chile powder for spicy goodness!)

1 can or 1 cup cooked black beans

1 can Rotel

Shredded lettuce

Shredded Cheese

While bread dough is resting, Season your meat, then brown it in a medium skillet.  When the meat is halfway done, add half of the Rotel and the beans to the meat, and turn down the heat as you stir it.  Cook until meat is done and liquid is boiling out.  Remove from heat and drain. 

Make your fry bread into large fluffy pieces for big taco, OR make small ones for mini indian tacos (my favorite for the kiddos and I!) Fry your fry bread (its really good if you fry it in the grease from the meat…just saying….) Then place bread on a plate and build your tacos!!!  Layer it up…meat and beans, cheese, lettuce, rotel, onions, whatever you want!!! SOOOOO good!

Breakfast Tacos...with FRY BREAD!!! YUMMMMM

OK fry bread was, to me, a breakfast food. Here is another breakfast classic I picked up from my family with fry bread!  This one is good to just make the meat and eggs and then set everything out.  Let everyone make their own!!! This one is an INSTANT favorite!!

Bacon and Sausage Breakfast Tacos

1 pound Sausage

1 can of Rotel

Salt and Pepper to taste

3 strips bacon

Fry Bread! : Every Girl's Fry Bread!

Cook fry bread into small pieces, when it is still soft, use an upside down muffin tin to form them.  Bake them 5 minutes or until brown but not dark.  Remove them and let them cool…

by the bottom, I mean this way : 

While your bread is resting, cook your Sausage and bacon. Break bacon up into pieces.  EGGS OPTIONS are scrambled, or fried.  I like to fry mine done and place on the top of my taco.  My nana likes to scramble hers in with the meat and rotel and smother it with cheese.  YOU CHOOSE! When your bread is done baking in the oven, Layer it up with sausage, cheese, bacon, rotel, and egg! Add ranch dressing for zesty yumminess! I like to eat my nanas way with hot sauce! Make it yours! Let everyone layer and make their own!

Basic Fry Bread! or as my Nana and Big Momma called it "Indian Fry Bread"!!!

There are a few

different recipes to flavor it sweet or spicy, but basic fry bread is always

good. NO MATTER WHAT you make it to go with! Here is the best, easiest way to

make it.  Switch it up and add a little

sugar or cinnamon or Chile powder or 

something to make it yours!

Fry Bread

There are 2 different ways to make this.  One is if you want neat, thick frybread or if you want to make it a certain shape...also if you have more time to prep.  The second, is made more like pancakes, make the batter and fry.  MUCH faster and easier...but different textures! Try both!

DOUGH

3 cups flour

1/2 teaspoon salt

3 teaspoons baking
powder

3/4 cup cups of milk

Stir flour, powder,
and salt in bowl.  Slowly add your milk
as you mix it in with a fork.  Keep at it
until it comes together as a dough. Add a little water, less than 1/2 cup) if
needed, as needed.  Cover it with a towel
or paper towel and let it sit for 45 minutes.
Then, heat between 1 and 2 inches of oil or shortenin in a large skillet, between medium and high.  When it gets hot, turn down to medium.  EITHER form with flour into dough and Roll a solid medium sized ball of dough and
press it into a round flat piece of dough.

OR

BATTER

3 cups of Flour

1 cup milk

1 teaspoon salt

Put flour and milk in a bowl and whisk.  Add more milk until it gets to a good pancake batter like consistency.  Then add salt. Use a ladle, or pour into grease to fry!

**drop it like pancakes.**

When you get it the size you want it, cook it in your hot grease
until lightly brown and puffy, flipping as needed. This should take no longer
that 1 to 1.5 minutes.  Remove it from
the skillet and lay on a plate with paper towels to drain.

Make it for a break on the side of soup or pasta, a base for your tacos or salads, or even breakfast as Breakfast Tacos, cover with powdered sugar or butter & honey, or smother in Nutella, or top it with fruit & CoolWhip, or even my Peanut Butter Honey Spread!!! YUMMM!

Peanut Butter Honey Spread!!!

I mentioned this spread in my Biscotti post...because it is SO GOOD if you spread it on hot biscotti....it kind of melts and...let me show you again .....

 yes.

Personally I love to eat peanut butter mixed with honey…every day. With bananas, apples, toast, whatever. Its so good and easy…plus it is PROTEIN which is what you need to get through the day! Here is one of my favorite easy dips to eat with apples when I want to spice it up past caramel or Nutella.

SO here it is...now mind you, it will be as dark or light, or as creamy or as thin as you make it.  Add cinnamon, or some nuts, or whatever you feel will make it better! Let me know what you come up with!!!

Easy Peanut Butter Honey Spread or Fruit Dip!

1 cup plain greek yogurt (or normal yogurt works fine too! I just like the flavor of the greek better!)

1/2 cup peanut butter

1/4 teaspoon cinnamon

Honey to taste!

Blend or beat all the ingredients and 1/4 cup of honey in a mixing bowl until smooth.  Taste.  Add more honey as needed to make it as sweet as you need! Let sit for a minute or 2 to set. ENJOY!!! EASY!

Great with
Biscotti or Coffee Cake(pictured above): Every Girl's Breakfast Bakes!
Fry Bread: Every Girl's Fry Bread!

FRUIT DIPS!!!!! My 3 favorite EASY mixes!!! 10 min prep or LESS!!!

These simple 3 ingredient dips will change EVERYTHING for you and fruit and veggis I promise!!! Dont forget to BE CREATIVE and send me your ideas!!!

ENJOY!

Easy Fruit Dip

1 pack Vanilla pudding

1 container (32 oz) Vanilla yogurt

1 container (8 oz) CoolWhip

Blend it all on medium or beat it on medium.  Store covered in refrigerator for 30 to 45 minutes. Serve with melons and apples!

This recipe will make a WONDERFUL vanilla dip…but if you are like me and want something different??? Try mixing it up! Chocolate pudding and Cherry Yogurt is one of my FAVORITES! OR double chocolate. Or Vanilla Cherry. THE COMBINATIONS ARE ENDLESS!

Creamy Sweet Fruit and Veggie Dip

1 package Cream Cheese (8 oz)

1 1/2 cup CoolWhip

1 container Marshmallow Crème (1.7 oz)

Soften your cream cheese, then blend or beat it all together in a bowl. Store covered in the fridge for about 45 minutes!!! GREAT with graham crackers & cinnamon apples! Who am I kidding its great with EVERYTHING!

Easy CHEESECAKE Fruit Dip!

2 packages of cream cheese (8 oz)

1 cup powdered sugar

1 CoolWhip (8 oz)

Soften cream cheese in the microwave but do not melt.  Beat or blend cream cheese and sugar until it has no lumps.  Add Cool Whip in slowly while blending, until smooth. Put it in the refrigerator for 1 hour.

SPECIAL BREAKFAST BAKE for Women...BACON + CHOCOLATE

****WARNING THIS NEXT RECIPE ...... IS A MAKE AT YOUR OWN RISK OF ADDICTION RECIPE.****

and just because I LOVE BACON...

AHHHH beautiful right? OK WHO DOESNT LOVE CHOCOLATE AND BACON

Flash forward to when its that time of the month......or you're pregnant. YOU HAVE TO try this, with some hot chocolate mix in your coffee or with a big glass of super chocolate milk. It is freaking fantastic.

Nesha's Perfect Shark Week Biscotti

5 strips of bacon

2 cups flour

1 1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup ( 1 stick) unsalted butter - softened

2 eggs

1 cup chocolate chips

Fry the bacon until it is brown and crispy.  Lay it on a paper towel and let cool and drain then chop or crunch into little pieces and set aside.  Then In a bowl, mix your flour, baking powder, and salt. Set aside.  In a separate bowl, beat butter and sugar until light and fluffy.  Add eggs one at a time while still mixing.  Then slowly add in the four and sugar mixture until it is blended smooth. Next add your chocolate chips, then add your bacon. Divide your dough into 4 small balls and wrap with plastic wrap. Then place in the refrigerator for 30 minutes or freezer for 15. While it is in the fridge, preheat your oven to 350. Then line a baking sheet with parchment paper or spray with nonstick.  Lay out wax paper and sprinkle with flour. Roll each dough ball into a long piece and place them on the baking sheet a few inches apart.  Bake for 20 to 30 minutes or until golden.  Remove from the oven and cut into pieces.  When serving, lightly toast the small pieces.  This will keep in a bag or covered container for a week or so! SO GOOD!

BREAKFAST BAKES!

Everyone gets tired of biscuits and muffins right? This SOUNDS like its hard, but it is really not.  And it is SO worth it.  This biscotti (either way) will last for a week covered or in a zip bag.  This cake will stay soft for DAYS in the fridge wrapped up.  SO worth it! I grew up with my grandparents, so coffee cakes, biscotti, Fry bread (try this one by me Every Girl's Fry Bread!)  etc are all normal breakfast and coffee items for me.  I happen to take my morning coffee, chill, munch, read session VERY seriously!  Over the years, I have perfected my own recipe for making these things! I am going to share them with you!  I hope you make this and enjoy it with your coffee while getting your game face on for the day! For a special treat, try topping the warmed biscotti with my peanut butter honey spread/dip!

COFFEE CAKE!!!

FOR CAKE

1 3/4 cups all purpose flour

1/4 cup sugar

1/4 cup brown sugar

1/2 cup butter melted

1/2 tsp cinnamon

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 cup applesauce (best if cinnamon flavored!)

2 tblspoons vegetable oil

2 eggs

1 teaspoon Vanilla

*OPTIONAL* 1/2 cup raisins and 1/2 cup chopped nuts

Grease baking pan (glass is best) and preheat oven to 375.  FIRST combine 3/4 cup of flour in a bowl with the sugar and slowly add the butter while mixing.  REMOVE 1/2 cup of crumb mixture and put in separate bowl. Set aside.  To the main bowl, add the rest of the ingredients while mixing.  Pour into pan.  Take the side bowl of crumb mixture, add in your cinnamon, and raisins and nuts. Sprinkle on the top of the cake. Bake for 30 minutes or until browned!!!

FOR ANOTHER ADDED PLUS! Mix chopped cranberries (or whatever you like) and a little bit of butter with the crumbs and put on the BOTTOM of the pan.  Then put the cake on top.  YUM!

Perfect Biscotti (make this in the evening and toast the next morning!)

1/2 cup vegetable oil

3 eggs

1 cup sugar

1 tablespoon vanilla

3 1/4 cup flour

1 tablespoon baking powder

Preheat oven to 375.  Grease cookie or baking sheet or line with parchment paper.  Blend the oil, eggs, sugar, and vanilla in a bowl and set to the side.  In another bowl, mix the flour and baking soda, then add that  to the egg mixture. Form it into a heavy dough. Divide into 2 or 4 pieces and roll onto cookie sheet. Shaping however you like.  Bake for 25 to 30 minutes.  Remove them from oven and turn off if you are not eating them right away.  If you are, just turn it down to 250.  Cut the rolls into smaller slices, and store them in a ziplock, or a covered container until you are ready to eat them! Then bake the slices you want to eat for an additional 5 minutes MAX at 250 to brown!

Pineapple In A Cup!

I love pineapple upside down cake. I do. If you have never had it, take these ingredients, put the pineapples on bottome, pour the cake mix on top, and drop cherries in it. THEN tell me you dont love it.

 ANYWAY my kids and I decided we needed smaller crumblier things to munch on.  I make these cups and eat them as they are, add some coconut, or crumble it up and mix it with yogurt or pudding.  ANY WAY you eat it is freaking GREAT!  Here ya go! Enjoy and dont forget to SHARE!!!!

Pineapple in a Cup!

1 Yellow cake mix

1 can sliced pineapples

1 package cherries

Mix cake batter in bowl.  Spray muffin tin with non stick spray, and preheat oven to 350.  Fill each muffin hole 1/3 full with cake batter. Then put a pineapple slice, or dice a slice and sprinkle pieces.  Then cover with cake batter. Then place a whole slice on top, with a cherry in the middle hole.  Repeat this in each hole.  Bake for 10 minutes or until the cake batter is done, slightly browning. You can also make these with cupcake papers and sprinkle with coconut!

THE BEST Ravioli Tomato Basil Soup!! MMM! Slow cook all day or ready in 30!

Frozen or Fresh Raviolis
1 can Tomato Soup
1 can Cream of Mushroom Soup
1 can Stewed Tomatoes
1 cup chopped spinach greens
1 cup chopped or diced onions
Basil
Garlic salt
Beef Broth

STOVE
First, add cream of mushroom and tomato soups to the pot and sprinkle with garlic salt and basil. When they begin to bubble, add beef broth until it is the consistency you desire.  Then stir in your tomatoes and greens.  Then add more of your basil and garlic salt, along with your onions.  Let that simmer on medium heat covered, stirring occasionally to prevent sticking.  In another pot, heat water to boiling.  Add raviolis and let them boil until soft. Then drain and season them with garlic salt and basil.  Add them to the soup. Let cook on low for another 20 minutes, stirring occasionally. Walah!


CROCK POT

Add everything EXCEPT beef broth to crock pot.  Let cook on low 5-6 hours and high 3-4.  It is done when the raviolis are soft.  Add beef broth throughout to thin if needed.

DUMP CAKES FOR DUMMIES!

SO I know a lot of people who have no clue how to make dump cakes, or people who pay money for these recipe books for them....STOP. RIGHT NOW. It is so EASY. Just trust yourself and BE CREATIVE.

I am about to blow your mind. Ready? 1 can pie filling + 1 box cake mix + 1 stick butter cut in slices = dump cake.
IN. THAT. ORDER.
Grease your pan, spread your pie filling, dump dry cake mix, thats right straight out of the box, on top and spread it out, then cut butter slices and place them on top of the dry cake mix, to where the entire top would be covered when it melts. While its baking, keep an eye.  Add more butter if needed, you really have to try to use too much! You can also add half to a whole can of Sprite, Coke, Dr Pepper, etc. to dry mix to moisten it and add some flavor! DO NOT USE TOO MUCH. Then put it on top of pie filling.

Bake at 350, for 15 - 20 minutes or until the top is brown. BOOM.


ANY CAKE MIX + ANY PIE FILLING
BE CREATIVE. Here are some of my favs.
ChocoCherry Cola - Chocolate Cake, Cherry Coke, Cherry Pie Fill
Cherry Fudge - Fudge brownie mix, Cherry Pie Fill (baking time 10 - 15)
Cherry Vanilla - White Vanilla Cake, Cherry Pie Fill
Peach Delight - Yellow Cake, Peach Pie Fill
Chocolate Cherry Apple - Chocolate Cake, Apple Pie Fill, Cherry Pie Fill (Top with hot caramel for the BEEESSSSSSTTTTTTT)

You get it yet? Just pick your favorite PIE FILLING first. THEN pick your cake. There are SO MANY.  Saying chocolate or white is just a guideline...if you want strawberry marble....get it. Mix it with some peaches. Its the greatest, EASIEST dessert since Jello No bake in my opinon.

CrockPot Southern Ribs *For when it is too cold to grill em and you are tired of bbq ones from the oven…this will change your WHOLE OUTLOOK on RIBS!!!*

Ribs

Fresh, Frozen, or Canned Corn (southwest works GREAT)

Dry or Canned Black Beans

Creole Seasoning* (or whatever you choose)

Worcestershire Sauce

Cut onions and peppers (I use diced onions and sliced peppers)

1 can Rotel*

In your crockpot, combine corn and beans, then add a little Worcestershire Sauce.  Throw 1/2 of your peppers and onions on the top of the mix.  Then season your meat, and liberally cover it in Worcestershire sauce. Lay meat in crockpot, pushing it down into the corn and beans as best as possible. Then add the remaining peppers and onions on top.  For added zest, add a drained can of Rotel along with peppers and onions! For an easy side, add whole red potatoes all in between and around and on the meat, or cut whole potatoes in half and wrap in tin foil and place on top of everything.  Then when you are ready to eat, you already have a baked potato! Cook for 6 hours on High. Take those juicy babies out and ENJOY! (No sauce necessary!........but I used some hot sauce!)

SIMPLE 4 cheese sauce! 5 MINUTES OR LESS! Good with ANY type of meat or veggie!!!

1/4 cup milk
1/2 cup cream cheese
1/2 cup ricotta OR goat cheese OR queso blanco sauce
1 cup shredded Parmesean
1/2 cup pepper jack
Garlic Sea Salt
2 tbs butter

Soften cream cheese in microwave but do not melt.  In a saucepan, add cream cheese and milk to pan.  Stir until melted and mixed.  Then sprinkle some garlic sea salt.  Let it cook on medium heat until it starts to bubble, then turn it down between low and medium.  Then, while stirring, add in your shredded cheeses SLOWLY as to not make it too thick!  Then, add your queso blanco (no peppers or anything)/ricotta/goat cheese, again stirring as you add it.  At this time, add butter to thin the sauce IF NEEDED.  Add cheese to thicken, add milk or butter to thin. Make it to what YOU need! Enjoy!

EASY TOMATO BASIL CHICKEN [thigh or breast or shredded] AND PENNE in the CROCKPOT OR OVEN!!!

*Chicken Thighs or Breasts - Thawed - 1 per person (I like to take the bones out but this is optional.) OR **shredded Chicken
Garlic Salt and Basil Seasoning
Marinara Sauce OR Pasta Sauce
(I like Garlic and Basil flavor or Chunky with mushrooms...or choose your own and spice it up!)
1/4 cup Cream Cheese/Ricotta
2 Cups cut broccoli (optional)
Penne Pasta

CROCK POT

*Clean and thaw chicken and pull bones (optional).  Season with Basil and Garlic salt.  Then place chicken in the crock pot.
**Simply thaw and season shredded chicken and place in crock pot.

Cover and smother chicken with the Marinara sauce.  Add Broccoli (optional, or wait) Cook on high 4 - 5 hours/low 5 - 6.  30 minutes before serving, add cream cheese(optional), and also boil water and cook Penne pasta and broccoli (optional or if you didnt put the broccoli in the crock.)
*Remove the chicken and shred the meat with a fork (optional) OR simply place whole pieces on plate. Spoon sauce over penne as a side dish!
**Spoon shredded chicken on top of pasta, and cover with the sauce.

 Sprinkle with Ricotta or Parmesan cheese. Magnific!

NOTE Sometimes I boil my chicken in the morning and go ahead and shred it, then just add it to the crock and when I get home it is DELICIOUS all I have to worry about is boiling my pasta!

OVEN

Lightly spray a baking dish, and preheat oven to 375.
*Clean and thaw chicken, and then debone if shredding (optional but it makes it MUCH easier later).
IF SHREDDING YOUR OWN CHICKEN: Boil on the stove in a pot of water 20 - 30 minutes or until EXTREMELY soft.  Remove chicken from water and shred with a fork.
** Simply thaw and season shredded chicken.

Season with Garlic and Basil.  Cover the bottom of the baking dish with a decent layer of marinara.  Then put chicken on top, and broccoli (optional or you can wait until you cook pasta). Cover with as much of the remaining Marinara as possible (the more the better) Bake for 15 - 20 minutes (shredded) 30 minutes (whole) or until chicken is cooked thoroughly. When you get it in the oven, begin boiling your pasta and broccoli (optional). Take chicken out of the oven and uncover. Cut small slices of cream cheese and place on top of chicken** or one piece on top of each piece of whole chicken*. Place back in oven for another 5 - 10 minutes or until cheese is melted completely. Take it out.   Serve it either as a chicken thigh with a side of pasta, or spoon the chicken on the top of pasta and cover in sauce!   Yum!