Anna Leigh posted these Garlic Knots on Facebook and I had to share them with you, with her permission of course. We are always talking about food and sharing recipes. I have to make these soon, they looked great!
Garlic Knots
1 can of buttermilk biscuits
4 Tbsp. butter
1/2 tsp. dried parsley flakes
Parmesan cheese (the can type)
Cut each biscuit in half and roll out into 10 - 12" ropes. Twist them up to make the knots. Mix the butter, parsley flakes and parmesan in a bowl and roll the knots in the mixture. Put them on a greased baking sheet and bake for 10 minutes at 400 degrees. Pour the remaining mixture over the top while they are hot.
Yum Yum! Enjoy!
This recipe is sort of a cross between my Debi-Burger-Helper (as the grandkids call it) and my Beef and Noodles. It was fabulous!
Steak and Noodles
2 Ribeye steaks, cut into very thin slivers
1 green bell pepper, cut into thin slices
1/4 small red onion, cut into slices
10 baby carrots, cut into thin slices
2 green onions, chopped
1 can beef broth
2 Tbsp. butter
2 cups wide egg noodles
2 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. ground pepper
1 Tbsp. salt
Slice steaks into small, thin strips and add to skillet with melted 2 Tbsp. butter, soy sauce and Worcestershire. Saute' for about 10 minutes and then add 1 cup hot water, the bell peppers, carrots, red and green onions. Add water as needed to keep it just above the meat. Cook for approximately 1 hour so that meat is tender and veggies are done (especially the carrots). It should cook down almost to a gravy consistency. Add 1 can of beef broth and bring to a boil. Boil an additional 15 to 20 minutes, then add 2 cups wide egg noodles. Boil until noodles are tender. Allow to cook down just a little without adding more water so that it has thickened.
Enjoy!
I decided to try something new last night and it came out as the easiest and one of the best Pot Pies I have ever made! Love this one.... The crust was so flaky on top and bottom!
Easy Chicken Pot Pie
2 pkgs. refrigerated Crescent Rolls
3 chicken breasts, cut into small pieces
6 to 8 baby carrots, sliced thinly
1 stalk of celery, sliced thinly
1 cup left over Rice Pilaf (pre-cooked)
2 green onions, chopped
2 Tbsp. diced red onion
1 large potato, peeled and diced
1 can cream of chicken soup
1/8 cup evaporated milk
1 Tbsp. butter
1 quart of water
1 Tbsp. salt
1 Tbsp. ground pepper
Melted butter to brush top (2 Tbsps.)
Add 1 quart of water, chicken, potato, carrots, celery and onions to a stock pot. Boil for approximately 15 minutes or until chicken and potatoes are done, but potatoes are not mushy. Drain. Add back to the pan and combine cream of chicken, butter, evaporated milk, salt and pepper. Stir well to mix for about 5 minutes and then remove from heat.
Using a 9x9 pan, spray bottom and sides with cooking spray. Press 1 package of Crescent Rolls into the bottom, pinching the edges together. Ladle in the chicken mixture and spread out evenly. Top with the other roll of Crescent Rolls and pinch the edges together. Brush the top crust with melted butter.
Bake in a pre-heated 350 degree oven for about 18 to 20 minutes (just until top is browned).
Remove and Enjoy!
Donut holes are a snack that you just can't stop eating....these have just a kick of honey and hazelnut to make them even more addicting.
Honey Hazelnut Donut Holes
1 can Grand's Biscuits
Enough oil for frying (I use canola oil)
Drizzle:
1 tsp. hazelnut flavoring
1 1/2 cups powdered sugar (more or less)
1 tsp. honey
Cut biscuits into small pieces and drop them into hot oil (375 degrees). Turn to make sure both sides get done. Remove to paper towels to drain.
Combine the drizzle mixture and immediately drizzle over the donut holes. You want it thin, but not too thin. If it gets too thin, add a little more powdered sugar.
Your kids will love these!
Enjoy!
I am always looking for a different way to make something. These little mini croissant pizzas are easy because you just buy the packaged croissants at your grocery store or bakery and build your pizza right on them.
Mini Croissant Pizzas
6 to 8 croissants, cut in half.
2 cups mozzarella cheese
1 lb. lean ground beef or sausage
1 Tbsp. minced garlic
1 Tbsp. ground pepper
1 tsp. sea salt
2 green onions, finely diced
1 Tbsp. oregano
1 Tbsp. Basil
1 tsp. cilantro (optional)
6 to 8 Tbsp. pizza sauce
Preheat oven to 400 degrees. In a skillet, sauté ground beef or sausage (or a combination). Add minced garlic, green onions, salt, pepper, oregano, basil and cilantro. Cook until meat is done and drain well.
Cut Croissants in half and place them on a cookie sheet sprayed with cooking spray. Spread 1 Tbsp. pizza sauce on each croissant. Add a pinch of mozzarella cheese to each and then top with the meat mixture. Top with more mozzarella cheese (as much as you can get to stay on there). Bake at 400 degrees for about 15 minutes, or just until cheese melts and croissants are getting a little crusty.
Serve & Enjoy!
Chinese food is one of my favorites. Normally, I make Chicken Mei Fun Noodles, but the other night I had some left over steak and it was fabulous! Give this one a try.
Steak Mei Fun Noodles
1/4 pkg. Mei Fun Noodles
4 cups water for soaking noodles
4 baby carrots, julienne sliced (long, thin slices)
2 green onions, chopped
3 Tbsp. diced red onion
1 piece of leftover roast or steak, cut in small very thin slices
2 eggs, pre-scrambled (optional)
1 tsp. minced ginger
1 tsp. minced garlic
3 Tbsp. soy sauce
1 tsp. ground pepper
1 cup beef broth
2 Tbsp. butter
You will only need approximately 1/4 to 1/2 of the Mei Fun Noodle package. Place them in water and allow them to sit for at least 30 minutes. You want the noodles to absorb the water and be tender.
Meanwhile, thinly julienne (slice) the baby carrots, chop the green and red onion and slice the leftover steak into small, thin slices (about 1/2" x 3/4"). Place butter, carrots, onions, steak, ginger, garlic, pepper and soy sauce into a deep skillet and sauté for 6 to 8 minutes. Add beef broth. Bring to a boil. Drain the water off of the noodles and add them to the skillet. Stir to mix and continue to stir until most of the broth has condensed down into the noodles. If desire, pre-scramble 2 eggs with a little milk. Add them into the mixture and serve.
You can also add things like bamboo shoots, thinly sliced zucchini, etc. Kick it up a notch!
Enjoy!
These little cheese crisps are a snap to make. They go great with tomato soup or add a little garlic and eat them with spaghetti! Yum Yum!
Parmesan Cheese Crisps
1 - 2 cups of parmesan cheese
1 tsp. garlic seasoning (I use garlic, garlic from Tastefully Simple) (optional)
1 sheet of parchment paper
Mix parmesan cheese with garlic seasoning (if desired). Place about 1 Tbsp. of the mixture on a cookie sheet lined with parchment paper. Bake at 375 degrees about 5 to 6 minutes, or until the cheese becomes bubbly and starts to crisp and turn brown on the edges.
Remove to a cooling rack and allow to crisp up and cool slightly. Serve with tomato soup, spaghetti or pizza!
Enjoy!
I love onions! This burger combines my love of gravy and onions to make an oniony topping that will make any burger better!
Onion Smothered Burgers
1 lb. lean ground beef
1 whole red or white onion
1 tsp. salt
1 Tbsp. ground pepper
1 tsp. minced garlic
2 Tbsp. soy sauce
2 Tbsp. Worcestershire sauce
1 heaping Tbsp. cornstarch + 1/4 cup water
Form your burgers and cook them in a skillet until they are under cooked to your desired consistency. Remove burgers temporarily. Thinly slice one whole onion (red or white, your choice) into the skillet. Add salt, ground pepper, minced garlic, soy sauce and Worcestershire sauce. Saute' for 5 to 8 minutes, or until onions become translucent and soft. Re-add the burgers to the pan and add 1 cup of water. Cook for another 4 to 5 minutes. During the last few seconds of cooking, beat the cornstarch into the 1/4 cup of water and drizzle into the pan. It will become thick quickly, so stir immediately and remove from heat once it is thickened.
Serve your burgers on a plate and heap them with onions, or put them on a bun. But, beware they will be one messy, delicious burger!
Enjoy!
These little Taco Pockets are really good and so easy to make. Another one that the kiddos will love!
Taco Pockets
1 pkg. Grand's Biscuits
1/2 lb. lean ground beef
10 chunks about 3/4" x 3/4" Velveeta cheese
2 Tbsp. taco seasoning
1 tsp. oregano
4 Tbsp. finely diced green pepper
1 green onion, finely chopped
1 tsp. salt
1 tsp. pepper
Brown ground beef in a skillet with taco seasoning, oregano, bell pepper, green onion, salt and pepper. Drain.
Open the biscuits and cut each biscuit in half using a knife across the middle. So, that each biscuit will make 2 biscuits. Using a rolling pin sprayed with cooking spray, roll out each piece of the biscuits until they are a larger very thin circle. Spray a cookie sheet with baking spray or use parchment paper. Place each biscuit bottom half on the cookie sheet. Place a piece of the Velveeta cheese in the very center and top with about 2 heaping Tbsp. of the meat mixture. Place the other biscuit on top and pinch the edges together. Make sure to pinch them tightly so that they don't pop open during cooking.
Bake in a preheated 350 degree oven for about 20 minutes or until they are browned on top. Serve immediately.
Enjoy!
Pancakes are so good! My grandbabies, even the picky ones, like pancakes. This last weekend it was just my and the hubby and I added a little twist with these Apricot Pancakes and we both loved them.
Apricot Pancakes
2 cups pancake mix *see below*
2 heaping Tbsp. apricot preserves
1/3 cup evaporated milk (even if it calls for water, use this instead)
Real butter for frying
Softened butter for spreading
Syrup
* Pancake Mix: 1 1/2 cups all-purpose flour, 3 tsp. baking powder, 1 tsp. salt, 1 Tbsp. brown sugar, 1/2 tsp. nutmeg (optional). You can store this in a jar to use later.
Mix pancake mix with milk until it is a smooth, pourable consistency. Add apricot preserves and mix well. Butter a skillet or flat griddle over medium heat and make sure it is really hot before you pour the pancake mix. I use a small ladle and pour the pancake mix onto the hot pan. Once the pancakes start to bubble, flip over to cook the other side. Takes about 3 minutes or so per side.
Remove, add butter to the hot pancake tops immediately and serve.
Enjoy!
These little chicken bites are fantastic. Kids love them and heck, they are even good cold! Nothing like cold chicken for breakfast...just as my hubby!
Garlic Parmesan Chicken Bites
2 to 3 boneless, skinless chicken breasts
3 cups all purpose flour
2 cups evaporated milk
1 cups Panko Bread Crumbs
1 cup shredded parmesan cheese
2 Tablespoons. minced garlic
1 Tbsp. ground pepper
1 Tbsp. sea salt
1 tsp. seasoned salt
Oil for frying
Cut chicken breasts into chunky pieces (about 1" x 1"). Salt the chicken pieces with the 1 Tbsp. sea salt. In a bowl, mix flour, Panko bread crumbs, parmesan cheese, minced garlic, pepper and seasoned salt. Place evaporated milk in a separate bowl.
Heat oil to 375 degrees for frying. Dip chicken pieces into the milk and then into the flour mixture, pressing down to make sure they are well coated. Do not overcrowd pieces. Flip once during the frying process to be sure both sides get evenly browned. Remove to a paper towel to drain.
Serve and Enjoy!
Don't you just love when Garden Season rolls around? I sure do....I like Zucchini and I am always trying to think up a different way to cook them, other than Zucchini bread! You will love this dish and it is baked, instead of deep fried.
Baked Zucchini Parmesan
1 small zucchini, peeled and sliced into very thin strips
1 cup all purpose flour
1 cup Panko bread crumbs
1 Tbsp. seasoned salt
1 Tbsp. ground pepper
1/2 cup parmesan (the shake on type)
1 cup whole milk
1/4 stick real butter
Peel and slice Zucchini into very thin slices. In a bowl, mix flour, panko, seasoned salt, ground pepper and parmesan. Melt 1/4 stick of butter and spread onto a large cookie sheet. Dip zucchini slices into milk and then into the flour mixture, coating both sides. Press down to make sure breading sticks well.
Place zucchini slices on cookie sheet at bake at 375 degrees for about 18 to 20 minutes, or until zucchini is done. Turn once at about 12 minutes to ensure both sides get crispy.
Remove, drain on a paper towel and serve. Can be served with ranch dip or your favorite dressing.
Enjoy!
So, you have finished off the bag of tortilla chips and you have all of these crumbles in the bottom! What to do with them? Well, I have a solution.....
Taco Casserole
1 lb. lean ground beef
1/2 pkg. taco seasoning
2 diced green onions
1 small can of green chilies
1 15 oz. can of crushed tomatoes
1 tsp. salt
1 Tbsp. ground pepper
1 dash of hot sauce (optional)
1 1/2 cups shredded cheddar cheese
1/2 cup shredded parmesan cheese (not the canned type)
1 1/2 cups crumbled tortilla chips
Brown ground beef in a skillet with green onions, salt and pepper. Drain off all grease and put back into the skillet. Add the taco seasoning, green onions, hot sauce, green chilies and crushed tomatoes. Stir well to combine and just heat through (about 3 to 5 minutes). Pour into a 9x9 casserole dish and top with 1 1/2 cups cheddar cheese and then the crumbled tortilla chips. Lastly, add the parmesan cheese on top of the tortilla chips. (the parmesan will help to keep the chips crunchy).
Bake at 375 degrees for approximately 20 minutes, or long enough to melt the cheese.
Serve and Enjoy!
Turkey Bacon is a staple in our house. This sandwich is so good, everyone in your family will love it. It is especially yummy with a bowl of tomato soup.
Turkey Bacon Grilled Cheese
8 slices of white or wheat bread
8 slices of American cheese
8 slices of Provolone cheese
8 Tbsp. mayonnaise
8 slices of turkey bacon
Butter
Precook 8 slices of turkey bacon and set aside on a paper towel. Once cooled, tear the pieces in half, so that you have 16 pieces.
Butter the backs of the slices. Spread mayonnaise on the other sides of the bread. Lay the bread on a heated skillet (medium heat) butter side down. Lay 1 piece of American cheese on top of the mayonnaise, add 4 half pieces of turkey bacon on top of the American cheese and add the Provolone cheese on top of the bacon. Allow cheese to melt and remove from heat.
*Watch carefully so that the bread doesn't burn. Flip once and then when it is browned on both sides, remove from heat and slice across the corners.
Enjoy!
This is a twist on my regular cooked salsa and I absolutely love it! I recently had some Apricot Salsa at a restaurant and figured I could make it at home. It turned out great. This makes a much smaller batch, so it can be doubled
Apricot Salsa
1 can petite tomatoes
1 can Rotel tomatoes with diced chilies
1/2 jar apricot preserves
2 green onions, finely diced
1 small can of olives, finely chopped
1 tsp. hot sauce (optional)
1 tsp. chili powder
1 Tbsp. cornstarch for thickening
Pulse the petite tomatoes and Rotel tomatoes once or twice in a food processor, just to get out some of the large chunks. Pour into a large pot and add chopped olives, green onions, hot sauce and apricot preserves. Over medium heat, bring to a boil and allow to simmer for 30 minutes. Stir in chili power. In a small cup with 1/4 cup of water, beat in the cornstarch. Immediately pour it into the pot and stir. Cook for 5 more minutes until it starts to slightly thicken and remove from heat.
Pour into jars or containers and refrigerate. Serve with tortilla chips.
Enjoy!
I bought a waffle iron recently after seeing all of the things you could do with it, besides waffles! The grandbabies were over and we made Sugar Free Waffle Brownies. They loved them!
Sugar Free Waffle Brownies
1/2 cup butter
1/4 cup cocoa powder
1/8 tsp. salt
2 eggs
1/4 cup evaporated milk
1 cup Truvia sweetener (loose type)
3/4 cup all-purpose flour
1/2 cup chopped walnuts (optional)
* I made these without walnuts because the kids aren't crazy about nuts.
Melt butter in the microwave on defrost. Allow to cool slightly and beat in 2 eggs. (make sure it is cool so the eggs don't cook in the butter). Add evaporated milk and cocoa powder. Beat well with mixer or a fork. Add in Truvia sweetener, flour and salt. Stir well and add nuts if desired.
Heat up your waffle iron and spray with a good cooking spray on both sides. Ladle about 1/4 cup of brownie mixture into each pocket of the waffle iron and close lid. Cook for 3 or 4 minutes, just long enough to cook the brownies through.
I sprinkled the tops with powdered sugar for the kids, but if you are trying to go sugar-free completely, you can leave this off.
Enjoy!
For my husband's birthday, I fixed him this Parmesan Crusted Ocean Perch and he loved it. It was tender and crispy. Give this one a try!
Parmesan Crusted Ocean Perch
4 to 6 pieces of Ocean Perch (or your favorite fish)
1 cup all purpose flour
1 cup Panko bread crumbs
1/2 cup fresh parmesan cheese
1 Tbsp. ground pepper
1 Tbsp. sea salt
1 cup milk
3 Tbsp. real butter + 1 tsp. olive oil for frying
Bowl 1: flour, salt, pepper
Bowl 2: milk
Bowl 3: Panko bread crumbs, parmesan cheese
Set up your breading station with the bowls above. Add 3 Tbsp. butter and 1 tsp. olive oil to a skillet over medium/low heat. Dip fish in Bowl 1 flour mixture and coat both sides twice with the flour. Immediately dip fish into the milk in Bowl 2 and press down to wet both sides. Move on to Bowl 3 with the Panko bread crumbs and parmesan and press down the fish to coat each side well. You may have to flip it and coat it twice on each side.
Place gently into a skillet and fry until crispy on both sides. Be sure not to flip until the first side is completely done so that you do not lose your breading.
Serve & Enjoy!
It's no secret, I love Crab....it is my favorite seafood, about my favorite anything (other than Popcorn)....I love it! So, I was in my local grocery store the other day and found this vacuum sealed packet of crab claw meat. I brought it home and came up with this fabulous dish. My husband and I both loved it!
Crab Claw Pasta
1 pkg. Crab Claw meat from the refrigerator (seafood) section of your local grocer
1/2 pkg. small egg noodles boiled in 1 tsp. salt
3 Tbsp. real butter
1/2 cup evaporated milk
1 tsp. sea salt
1 Tbsp. ground pepper
Juice of one whole lemon
1 tsp. dill (optional)
Bring about 2 quarts of water to a boil and add 1 tsp. salt. Add pasta and boil until done. Drain completely.
Meanwhile, in a deep skillet, melt 3 Tbsp. real butter over low to medium heat. Add the crab claw meat. Saute' for about 5 minutes. Add 1/2 cup evaporated milk, lemon juice and seasonings. Stir well and then toss in the pasta. Cook for just long enough to combine all the ingredients (5 or 6 minutes).
Serve and Enjoy!
I normally do not like Guacamole, but once I started making it on my own, I found that I really liked it. I think you will love this.
Homemade Guacamole
4-5 ripe Avocados
1 can Rotel tomatoes with green chilies (drained)
3 large green onions, chopped
1 Tbsp. lemon juice
1 tsp. salt
1 tsp. pepper
1 or 2 Roma tomatoes, finely diced
Open and drain the can of Rotel tomatoes. Open and scoop out insides of the Avocados and place them in the food processor. Finely chop the green onions and add them to the food processor. Next, add lemon juice, salt and pepper. Pulse just enough to get mix and chop, but not pureed. Pour contents into a bowl and gently stir in the Roma tomatoes.
Serve with chips. Enjoy!
Who doesn't love mashed potatoes? The Havarti cheese in these mashed potatoes make them creamy and smooth and oh so delicious! Dill is one of my favorite herbs and the combination is divine.
Havarti & Dill Mashed Potatoes
6 medium potatoes, peeled and diced
1 cup Havarti cheese, shredded
1 Tbsp. dill
1 Tbsp. sea salt
1 Tbsp. ground pepper
1/4 to 1/2 cup evaporated milk (more or less)
1/4 stick real butter
Peel and cube potatoes. Place into a deep pot and cover with water just to over the top of the potatoes. Boil on high until they are fork tender, about 20 minutes. Be sure not to undercook your potatoes because that is why most people can't get them smooth and creamy.
Drain potatoes and place back in the pan. Add the butter immediately to the pan so it will start melting. Add salt, pepper and dill and stir in. Using a mixer, start mashing the potatoes, adding the evaporated milk a little at a time until they are completely smooth, but not runny. Stir in the Havarti cheese by hand.
Serve and Enjoy!
