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Ingredients 1 Trotilla Wrap (I used multi-grain, use what ever you prefer)  2 ounce of smoked turkey 1/2 slice sharp american cheese (or cheese of your  choice) 2 slices cooked bacon** 1 tablespoon Ranch dressing 2 tomato slices Romaine lettuce (you could also use baby spinach) Directions Spread ranch dressing over the center of wrap. Add turkey, cheese, bacon, tomato, and romaine. Fold sides in and then roll up.           

Ingredients 1 lb chicken breasts 2 oz pkgs cream cheese 1/2 cup shredded Swiss 1/2 cup shredded sharp cheddar 2 tbsp fresh chopped garlic 2 tsp chives 1/2 cup green onions Directions Cook chicken and shred into fine chunks. Add minced garlic to cooking chicken and cook until garlic is browned/reduced.  Place remaining ingredients in a mixing bowl, add warm chicken mix and incorporate. Spoon apps 2-3 tbsp of filling into canned crescent roll and cook as per directions.  It is better to overstuff the rolls and have it ooze from the sides. I recommend buying at least 4 cans of the large flaky rolls as the mixture goes a long way. Enjoy!          

Ingredients 1/2 cup peppers, chopped 1/2 cup broccoli, chopped 1/4 cup water chestnuts, drained and chopped 1/4 cup onion, chopped 6 oz. cooked chicken breast, chopped 1 can cream of chicken soup 1 cup shredded Cheddar cheese 2 (8 oz.) pkg. refrigerated crescent rolls Directions Preheat oven to 350ºF. Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.) Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto.  After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle.  Fold points of tria...

Ingredients  5 cup (up to 6) cauliflower, florets about 1 1/2 inches in diameter (from 1 medium cauliflower) 1⁄4 cup extra-virgin olive oil 1 tbsp garlic, sliced 2 tbsp lemon juice 1 tsp salt 1⁄2 tsp black pepper 2 tbsp parmesan cheese, grated 1 chives, Chopped, for garnish Directions Preheat the oven to 500 degrees F. Place the cauliflower florets in a large saute pan or a roasting pan. Drizzle the olive oil over the cauliflower, and season with the garlic, lemon juice, salt and pepper.  Place the saute/roasting pan in the oven and cook for 15 minutes, stirring occasionally to ensure even roasting. Remove from the oven and sprinkle with the Parmesan. Garnish with chopped chives and serve immediately while still warm.

  Ingredients  6-8 slices of bacon, diced and cooked crispy 2 8-oz packages of cream cheese, soft 1 cup of mayonnaise 4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot. 1 cup of cheddar cheese, shredded 1/2 cup of mozzarella cheese, shredded 1/4 cup diced green onion Topping: 1 cup of crushed crackers ( I used Ritz) 1/2 cup parmesan cheese 1/2 stick of butter, melted Directions Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.

Ingredients 1 pound sausage 1 1/2 ounces gravy mix ( 1 pkg of Pioneer Brand Peppered Sausage Gravy Mix ) 1 cup cheddar cheese, shredded 6 eggs 1/2 cup milk to taste salt to taste black pepper 1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits ) Directions Preheat oven to 350° F. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan.  Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.

n  Ingredients 3 cups macaroni, uncooked 2 eggs 1/2 cup heavy cream 1 1/2 cups milk salt & pepper paprika (optional) 1 cup smoked cheddar cheese, shredded (a must) 6-8 oz. velvetta, shredded (feel free to cut back on the velvetta if you don't want it to be super creamy) 1 cup sharp cheddar (can use less if you don't like a sharp taste in your mac n cheese) 1 cup colby & monteray jack, shredded (cheese blend) Instructions 1.Preheat oven to 350 2.Cook macaroni until just al dente or a little under al dente. (Look on the back of the box to see how long you need to cook your pasta for it to reach al dente.) Be careful no to overcook. 3.Drain pasta and set aside. 4.In a large bowl, add milk, heavy cream & cheeses (except for the smoked cheddar). 5.Stir to combine. 6.Taste the milk mixture and add salt & pepper until it has a good taste. You can also add in other seasonings like onion, paprika, etc. Tasting will help ...

Recipe

Ingredients 2 lbs uncooked ground beef 3 tablespoons Worcestershire sauce (or more if you desire) 1 teaspoon garlic powder 1 dash salt and pepper 2 cups beef gravy Directions 1.Take a cookie sheet and cover it with foil, pre heat oven to 350-375°F. 2.Get your hands dirty! In a large mixing bowl add ground beef, Worcestershire sauce, garlic powder, salt and pepper to taste. Mix well with your hands. Make patties according to the size you want. Place patties on foiled cookie sheet. 3.Bake until done to your preference (for well done-30 minutes or so). 4.When patties are done, make gravy according to package instructions. Pour brown gravy on top and enjoy with some mashed potatoes!           

THE ARRANGEMENT From BOTTOM to TOP Dressing Shredded carrots Cherry tomatoes Sunflower seeds Hard boiled eggs Baby spinach DIRECTIONS 1) Arrange ingredients in a large mason jar 2) Store in fridge for up to a week 3) When ready to eat: shake jar, place on a plate, and eat! You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top—a MUST!!

Ingredients 4 c     rice 1/2 lb     chicken, boneless, cooked 1 c     peas and carrots, frozen 1 small     white onions 2 clove     garlic, minced 2     eggs 3 Tbsp     sesame oil 1/4 c     soy sauce How to Make Easy Chicken Fried Rice     1Cut chicken into small bite-sized pieces. Fry chicken in small pan until no longer pink, sit aside.     2Heat sesame oil in 10 inch skillet on medium heat.     3Add vegetables, stir fry until tender.     4Crack eggs into skillet, scramble.     5Add rice, chicken (already cooked) and soy sauce.     6Mix soy sauce and remove from heat.     Yes, it's that simple :)

Ingredients 4 Boneless skinless chicken breast, pounded out thin 3 oz. cream cheese 1/2 C shredde d colby jack cheese 1/2 tsp garlic powder 1/2 tsp Tony's creole seasoning 2 jalapeno peppers, sliced in half lengthwise and seeds removed 8 slices bacon BBQ sauce (I used a brown sugar based sauce) Directions After chicken is pounded thin. Mix the cheeses, garlic and creole seasoning in a small bowl. place a heaping spoon of cheese mixture into the half jalapeno.  Place jalapeno at the end of the chicken closest to you and roll to where pepper is tucked inside chicken.  Wrap the chicken tightly with 2 slices of bacon and place on a baking sheet or in a baking dish and coat with BBQ sauce. Bake uncovered @ 350 for 30-35 minutes.

Ingredients 2 tubes (8 ounces each) refrigerated crescent rolls 1 pound sliced Swiss cheese 1-1/4 pounds sliced deli corned beef 1 can (14 ounces) sauerkraut, rinsed and well drained 2/3 cup Thousand Island salad dressing 1 egg white, lightly beaten 3 teaspoons caraway seeds Directions Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375° for 8-10 minutes or until golden brown.  Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese.  On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden br...

Ingredients 1 whole chicken, defrosted 1/3 cup grainy mustard 1/3 cup honey 1/3 cup olive oil 1/4 cup butter, softened 3 lbs red potatoes, chopped into 1/2 in. pieces 1 large yellow onion, chopped 1/2 cup olive oil 1/2 Tbs salt 1/2 Tbs black pepper Directions Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve. Preheat oven to 425 degrees. Grease a 9x13 inch baking dish. Put potatoes, onions, olive oil, salt, and pepper into baking dish and stir together. Bake for about an hour, or until potatoes are golden brown and crispy, stirring every 15 minutes. Serves 4.

  Ingredients 4 large russet potatoes or 4 large yukon gold potatoes 1 large onion, sliced thin  4 tablespoons butter (or more if required) 1 tablespoons olive oil 2 tablespoons of bacon drippings 2 garlic cloves, minced 1/4 teaspoon salt 1/4 teaspoon black pepper Instructions Peel and slice potatoes about 1/8 inch thick or thinner. Slice onion thinly. In a large frying pan on medium-high heat, melt butter, add olive oil. Add sliced potatoes and onions and garlic, cover and fry for 10 minutes. Using a spatula, turn the potatoes and onions over so they do not break apart. If potatoes appear too dry, add some additional butter. Sprinkle with salt and pepper and continue to fry with cover removed for another 5 minutes or until potatoes begin to turn slightly brown; turning occasionally. I add a little crumbled bacon on top for the perfect side dish! 

h  Ingredients 2 sheets of pie crust prepared or make your own.(OR 2 pizza crusts.) 5 tomatoes sliced thin. a Tablespoon Herbs (Rosemary,oregano, basil or any I talian herbs) Cream cheese, Parmesan, Mozzarella, Romano (or a blended package of fine shredded cheese) salt and pepper to taste. Blend the herbs and cheeses together Directions Roll out one crust...lay slices of tomatoes all over the crust about 2 fingers apart. Place a spoonful of the blended herbs, cream cheese, and other cheeses on top of the tomatoes. Salt and pepper to taste. add another sprinkle of cheese over the top of the tomato. Gently place the top pie crust or pizza crust over the top. Seal all the way around. Take a drinking glass and gently cut out each bump of tomato. Make sure each round Calzone is sealed. Use a little water to ensure seal. Give each Calzone a bath of garlic and melted butter then drop gently into hot grease until they brown or float to top...(You c...

Ingredients 1 pound of LEAN ground beef (less than 10% fat) ½ cup of finely crushed corn chips 1 beaten egg 3 teaspoons chili powder 1 teaspoon cumin ½ cup of (your favorite) thick and chunky salsa ½ teaspoon black pepper ½ cup of Mexican blend shredded cheese TOPPING Instructions 1 cup of refried beans ¼ cup of your favorite salsa 1 cup of Mexican blend shredded cheese In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and ½ cup of shredded cheese. Mix thoroughly and form into an oval on the baking sheet (not in a loaf pan). In a small bowl, mix the refried beans with ¼ cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375° for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven. To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish. NOTE: I do not add sal...

Ingredients 1lb ground beef 1 package taco seasoning 1 4 once package cream cheese 12 large pasta shells 1 cup salsa 1 cup taco sauce 1 cup cheddar cheese (shredded) 1 cup Monterey jack cheese (shredded) 1 ½ cups tortilla chips (crushed) 3 green onions (chopped) 1 cup sour cream Instructions Step 1: In a fry pan cook ground beef and add taco seasoning and prepare according to package directions. Add cream cheese cover and simmer until cheese is melted. Blend well. Set aside and allow to fully cool. While burger is cooking cook the pasta shells, drain and toss well with butter. Step 2: Pour salsa in the bottom of a 9 x 13 inch baking dish. Step 3: Stuff each shell with the meat mixture. Place the stuffed shells in the baking dish and cover the tops of the shells with taco sauce. Step 4: Cover and bake in the oven at 180 (350 degreF)es for 30 minutes. Step 5: After 30 minutes, uncover, and sprinkle crushed chips and shredded cheddar and Monterey jack cheeses ...