Easy Sweet and Tangy Barbecue Sauce

1 cup ketchup
1/2 cup brown sugar
1/4 cup spicy brown mustard
1tsp white vinegar
1tbs. A1 sauce

Mix ingredients well. Store in a covered container. Great on chicken.

Easy Pecan Cranberry Granola

2 cups rolled oats
1 cup brown sugar or sucanat
1/2 cup honey
1/4 cup olive oil
1 cup pecans
1/2 cup cranberries

Mix together rolled oats, brown sugar, honey, and olive oil, and pecans. Spread on a greased cookie sheet and bake in a 350 degree oven for 30 minutes, stirring every 10 minutes to keep from burning. Remove from oven and immediately stir in cranberries. Cool and store in an airtight container.

Ham and Cheese Grits Pie

1/2 lb diced cooked ham 
4 green onions
1/2 cup milk
6 eggs
1 cup swiss cheese


Saute ham and 4 chopped green onions until the onions are tender.  Layer the ham mixture evenly over the grits "crust".
Increase the oven temperature to 400 degrees

Whisk together milk and the 6 eggs; pour over ham mixture.  Sprinkle  swiss cheese evenly over the egg mixture.

Bake at 400 degrees for 35 minutes.  Let stand 10 minutes or so before serving.   This heats up really well the next day too!

CARROT CAKE

2 cups self-rising flour
2 teaspoons baking powder
1 ½ teaspoon soda
1 teaspoon salt
3 tablespoons cinnamon
1½ cups cooking oil
2 cups sugar
4 eggs
1 large can crushed pineapple undrained
2 cups grated carrots
1 1/2 cups chopped nuts


Sift all dry ingredients together and set aside. Mix oil, sugar, and eggs, beating after each addition. Add dry ingredients, Mix well, Stir in carrots, pineapple,and nuts. Grease and flour 13 X 9 pan. Bake at 325 for 35 minutes or until cake test done. Cool.



ICING

2 (8oz.) package cream cheese.
2 boxes 10X confectioners sugar
2 Sticks margarine
1 cup Walnuts (more if you like)

Cream margarine and cream cheese together. Add confectioner’s sugar. Blend well and then add nuts. Spread on Cake.

Recipe shared by: Brenda Gordan

Blueberry Lime Poundcake with Lime Drizzle

3 cups self rising flour
6 large eggs
2 cups sugar
1 1/2 cups butter (not margarine)
1/2 cup blueberries, fresh not frozen
1 tbs. lime zest
1 tsp. vanilla flavoring

Cream together butter and sugar until light and fluffy.Add eggs and flour (rotating eggs and 1/2 cup flour at a time). Mix well add vanilla flavoring and mix. Fold in blueberries and lime zest. Pour into a greased and floured bundt pan. Drizzle with Lime drizzle onece the cake is cooled on a cake rack.  (Lime drizzle recipe at the bottom)

Lime Drizzle

1 whole lime, juiced
3 tbs. powdered sugar
1 tsp vanilla

Mix all ingredients well.

Crab Cakes with Grits

1 lb. crab meat or imitation crab, chopped fine
1/2 medium onion, chopped fine
1/4 cup bell pepper chopped fine
1 cup parmesean cheese
1 cup bread crumbs
2 tps. mayonnaise
2 eggs
salt to taste
pepper to taste
garlic powder to taste

Chop crab fine and add all other ingredients. Mix well. In a frying pan add enough olive oil with 1/4 stick of butter and heat on medium. Pat out crab cakes and drop in hot oil. Cook until golden brown and then flip and cook the other side until golden brown. Drain on paper towel

Grits
1 cup grits
2 cups water
1tbs. butter
salt and pepper to taste

Bring water to a boil in a large pot. Add grits, butter,  salt and pepper. Cook on medium heat until grits reach a smooth and thick texture.

Place grits on a plate. Place 2 to 3 crab cakes on top. Top with a squeeze of lemon and grated cheddar cheese.

Blackberry Cake with Blackberry Cream Cheese Filling

CAKE
	1 box white cake mix
	1 3oz box blackberry fusion jello
	4 eggs
	1 single serving blackberry yogurt
	1/2 c oil
	1 c blackberry wine (i used manischewitz)
	1 c blackberries (fresh not frozen)
FILLING
	8 oz of cream cheese, softened
	1/2 c confectioners sugar
	1/2 c blackberry pie filling (my first time making this i couldnt find the pie filling and used blackberry preserves and it was very good)
	1/2 to 3/4 c sweetened whipped cream
FILLING TOPPER
	1 c blackberries (fresh or frozen, if frozen drained thoroughly)

Filling Topper
1 cup fresh blackberrries
any of your favorite cream cheese icing...I prefer a homemade one...
1 block cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Beat the three ingredients together and you have beautiful icing.

Grease 2 9 in round baking pans and flour well

2

In large bowl mix cake mix and jello

3

Add eggs to bowl

4

Now add yogurt to bowl

5

Pour in oil

6

Pour in wine

7

Mix on low speed until moistened and then on medium speed for about 2 minutes or until all is blended

8

Pour batter into 2 greased and floured pans

9

arrange blackberries on top of batter in each pan. (Berries will sink to bottom while baking)

10

Bake in 350 degree preheated oven about 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove from oven and allow to cool completely

11

Filling: While cakes are cooling, Blend cream cheese and confectioners sugar together until nice and smooth. Add pie filling and mix well. Now fold in the whipped cream until all blended.

12

Invert first cake onto a cake plate. Flat side should be up

13

spread the cream cheese filling on top of the inverted cake

14

arrange blackberries on top of the filling. Now the invert second cake on top of this, (flat side should be touching the cream cheese filling) and push down gently to connect both cakes

15

Frost with whipped cream frosting (u can also use cream cheese frosting etc)And decorate with remaining black berries

16

Slice the cake and enjoy

This recipe has been shared from one of my favorite recipe sites (just a pinch) and I hope you will all enjoy it. Simply decadent.

Bacon Cheeseburger Stew

10 slices of bacon, cut into 1/2 inch pieces
2 pounds ground beef
7-8 med. potatoes, diced
1 onion, diced
2 tsp. garlic, minced
4 cups of chicken broth
1 (14.5 oz) can of petite diced tomatoes, undrained
1 (10.75 oz) can cheddar cheese soup
2 Tbsp, Worcestershire sauce
1 (2.8 oz) can of French fried onions
Sourcream
Shredded Cheese

Boil diced potatoes until tender, then drain
In a large soup pot, cook bacon until crisp. Remove from the pot and drain on paper towels.
Add ground beef, onion , and garlic to pot with bacon grease. Cook until beef is no longer pink and onion is tender. Drain off grease.
Add chicken broth, potatoes, tomatoes, cheese soup, and Worcestershire sauce to the meat mixture. Cook for 10 to 15 minutes or until heated through. Serve in bowls topped with the cooked bacon followed by the French fried onions and sourcream and shredded cheese. Serves 6 to 8.

Homemade Dish Soap

• 2 cups of Castile soap
• 1 tsp lemon juice or white vinegar
• 1/2 cup of warm water

Pour all ingredients into a cleaned out old dish soap bottle and shake until well combined. Shake before each use. The lemon juice or vinegar helps cut through the grease on your dishes.

Island Honeymoon Bars

I saw this on one of my favorite recipe sites and wanted to share with all of you:

Ingredients

1 3/4 c	whole-wheat pastry flour
1/2 tsp	baking soda
1/4 tsp	salt
3/4 c	sugar
1/2 c	brown sugar, firmly packed
3/4 c	natural peanut butter
1/4 c	crushed pineapple, juices drained
2 Tbsp	butter
1 tsp	vanilla
1	large egg
1 1/4 c	white chocolate
1/2 c	sweetened flaked coconut

Directions1In a medium-sized bowl, whisk together flour, baking soda and salt. Set aside.
2In a large mixing bowl, cream together sugars, peanut butter, pineapple, buttery spread and vanilla. Beat in the egg. Gradually stir in the flour mixture until completely combined. Fold in 1 C of the white chocolate chips, saving remaining 1/4 C.
3With dampened hands, press the dough into a greased 9 x 13" baking pan. Sprinkle with remaining white chocolate chips and press them down lightly.
4Bake bars in a 350 degree oven for 22-25 minutes, until a wooden skewer inserted in the middle comes out clean.
5Put baking rack on the middle level. Turn oven to broil. Sprinkle coconut on top of the bars. Broil for 30-60 seconds, until coconut begins to brown. Be careful not to burn coconut!
6Allow pan to cool completely

Blueberry Delight

1 cup self rising flour
1 cup pecans chopped
1 stick butter
1 pkg. cream cheese softened
 1 cup powdered sugar
1 cup blueberries
2 cups cool whip

1st layer: Mix together 1st 3 ingredients. Spread in the bottom of a 9x13 glass baking dish. Bake a 350 degrees for 10 minutes or until lightly brown.
2nd Layer: While crust is baking, mix together cream cheese and powdered sugar and when the crust is cool spread mixture on the top.
3rd Layer: Spread blueberries evenly over the top of cream cheese mixture and then spread cool whip on top..Sprinkle lightly with any extra pecan dust.

Yummy Apple Pancake Rings

Ingredients:
1 Cup Bisquick Baking Mix
... 1 Egg
1/2 Cup Milk
1 Teaspoon Pumpkin Pie Spice
Zest of 1/2 Lemon
2 Medium Apples
pared and cored
Lemon juice and zest (for apple cider syrup)
Apple cider
Cinnamon

To make hot apple cider syrup: Add apple cider, lemon juice and zest, and cinnamon to a saucepan and bring to a boil. (Use your own comfort/judgement with how much to mix.) Reduce the liquid to a syrup consistency, by half.

Beat baking mix, egg and milk with rotary beater until smooth. Add pumpkin pie spice and lemon zest to batter and mix until incorporated.
ingredients 2 Medium Apples, pared and cored
instructions Grease griddle.
instructions Core and cut apples crosswise in 1/8-inch slices.
instructions Using a toothpick dip slices into batter. Cook on hot griddle until golden brown, turning once. Serve hot with apple cider syrup.

Thanks for the recipe Bonnie.

Slow Cooker Pot Roast w/ Veggies

1 pot roast
4 carrots
6 potatoes
1 stalk celery
1 clove garlic (or garlic powder)
1 pkg. lipton onion soup mix
1 can cream of mushroom soup
salt and pepper to taste

In crockpot put all seasonings and meat in and cover with water. Add cream of mushroom soup and cook on low for 5 hours. then add chopped veggies and cook on low another 4 hours. Serve over rice or mashed potatoes.

Fried Chicken Livers

I know some of you are saying are you kidding me...GROSS!!!! But these livers are so GOOOOD!!!!

Start with a bowl of livers...rinse well and pat dry
Salt to taste
Pepper to taste
Garlic Powder to taste
Seasoning Salt to taste
Flour
Oil

Season chicken livers with all of the seasonings. Then sprinkle flour over them and pound them with a meat mallet. Add flour and continue to pound until the livers have a more dry consistency. Heat oil in a large skillet on medium heat and then roll a bit of the liver in flour and drop into the hot oil. Fry until a golden brown. Serve with a tangy horseradish sauce or a spicy ketchup....YUMMY!!!!!

Sugar Cream Pie

1 9 inch pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half and half cream
1 tsp vanilla extract
2 tablespoons butter, melted
1/2 tsp ground cinnamon

Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook on medium high heat stirring constantly until thick and creamy. Add vanilla.
Preheat broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles. Watch it carefully as it doesn't take long. Maybe only a minute. Refrigerate until pie sets.

Thank you for the recipe Amanda...I am sure your Great Grandma would be so proud that you are using one of her recipes:)

Keren's Banana Bread Muffins

banana bread muffins preheat to 335. put 16-18 cupcake liners in muffin tins.
1/2 C shortning
1 C sugar
1/2 t. salt
1/2 t. (rounded) cinnamon
1 t. baking soda
1/2 t. baking powder
2 T. banana pudding dry mix
2 T milk
2 eggs
1 1/2 C flour
3 large, very ripe bananas

Combine everything except flour and bananas until creamy. Add bananas, cut into small slices, mix well. Add flour and mix. Fill muffin liners 2/3 full, bake for 15-18 min or until toothpick comes out clean. (Can also be made into loaf, I don't do this, but recipie says bake for 1 hour for 1 large loaf)

A Pampered Chef Recipe- Blackberry Balsamic Pork Stir- Fry Salad

Directions:

1. For salad, slice strawberries with

Egg Slicer Plus®. Slice cucumber and onion with

Simple Slicer

Combine strawberries, cucumber, onion, carrot and spinach in

Mixing Bowl

2. For sauce, combine blackberry sauce, juice and 1 tbsp (15 mL) of the oil in

mL) Prep Bowl

3. Slice pork lengthwise in half on

into 1/4-in. (6-mm) pieces. Sprinkle pork with salt and black pepper. Heat remaining 1

tbsp (15 mL) oil in

shimmering. Add pork to Skillet; cook 2–3 minutes per side or until golden brown. Stir in

1/2 cup (125 mL) of the sauce; cook 1–2 minutes or until sauce is hot, stirring constantly.

4. To serve, divide salad among serving plates; top with pork. Drizzle with remaining sauce

and sprinkle with almonds.

on #2 setting. Cut carrot into julienne strips using Julienne Peeler.Stainless (6-qt./6-L); set aside.(2-cup/500-; whisk until well blended.Large Grooved Cutting Board; cut each half crosswise(12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until

Yield:

6 servings

Nutrients per serving:

Sodium 410 mg, Carbohydrate 21 g, Fiber 4 g, Protein 26 g

Calories 260, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 75 mg,

Cook’s Tips:

skin, keeping the blade angled away from the meat as you cut along the entire length of the silver

skin.

To toast almonds, place almonds in

minutes or until toasted, stirring every 30 seconds.

To trim pork tenderloin, insert the blade of Boning Knife underneath the silverSmall Micro- Cooker®. Microwave, uncovered, on HIGH 1–2

© 2012 The Pampered Chef used under license.

www.pamperedchef.com

Ingredients:

Salad

2 cups (500 mL) fresh

strawberries, hulled

1/2 medium cucumber

1/2 medium red onion

1 medium carrot, peeled

6 cups (1.5 L) loosely packed

fresh baby spinach leaves

Sauce & Pork

3/4 cup (175 mL)

Balsamic Sauce

Blackberry

1/4 cup (50 mL) apple juice

2 tbsp (30 mL) canola oil,

divided

1 1/2 lbs (700 g) pork tenderloin,

trimmed (see Cook's Tip)

1/2 tsp (2 mL)

coarsely ground black pepper

1/4 cup (50 mL) sliced almonds,

toasted (see Cook's Tip)each salt and

Southwest Cornbread Layered Salad

1 (6-8 ounce) package cornbread mix, cooked according to package instructions and cooled (or your favorite recipe of cornbread)
2 cups mayonnaise
3 teaspoons Mexican chili powder or mild chili powder
1/2 teaspoon salt
2-3 tablespoons freshly chopped cilantro, optional
1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped (or you can substitute a bag of torn lettuce)
1 (14-ounce) can shoepeg or yellow corn, drained
1 (14-ounce) can black beans, rinsed and drained
6 Roma tomatoes, chopped
1/2-3/4 cup finely chopped red onion
2 cups shredded cheese (Colby jack, Mexican blend, cheddar, etc.)

Crumble cornbread into fine crumbs; set aside. Stir together the mayonnaise, chili powder, salt, and chopped cilantro, if desired. In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.

　
　

　

Tomato Casserole

Just in time for summer... Try this refreshing tomato casserole...


2 cups stewed tomatoes
1/2 tsp. salt
1/4 tsp.pepper
a sprinkle of onion powder, garlic powder and oregano to taste.
1 tbsp. sugar
1 cup croutons
 1 cup grated sharp cheddar cheese
Sprinkle with parmesan cheese

Mix all ingredients except the parmesan cheese in a greased baking dish. Sprinkle with parmesan cheese. Bake uncovered at 350 degrees for 30- 45 minutes.

Quick and Cheesy Tater Tot Casserole

1lb. ground beef or turkey
1 bad tatertots
1 can cream of mushroom soup
2 cups shredded cheese, divided
1/4 cup milk
1/2 cup chopped onion

Brown and drain ground beef or turkey. Put all ingredients minus 1 cup cheese and mix well. Pour into a 9x13 baking dish. Bake for 30 minutes at 350 degrees. Put remaining cheese on top and bake an additional 10 minutes.

Ricotta Stuffed Shells

20 Jumbo Pasta Shells
15 oz Ricotta Cheese
2/3 cup Parmesan Cheese
1/2 - 1 cup Mozzarella Cheese
Directions
1 Tb. olive oil
20 jumbo pasta shells (half a 12 oz. box)
1 pinch of crushed pepper flakes
3 cups homemade marinara (or one large jar)
1 15 oz. container of ricotta cheese
2/3 cup parmesan cheese
1 egg
2 Tb. chopped Italian parsley
1 tsp. chopped fresh rosemary
¾ tsp. salt
½ tsp. pepper
½-1 cup mozzarella cheese

If making your own marinara, follow the instructions below. Add 1 pinch of crushed red pepper to the homemade or jarred sauce.
Lightly oil or spray a 9X13 pan and set aside. Preheat the oven to 350*. Bring a large pot of salted water to a boil. Partially cook pasta shells in water—4-6 minutes. Strain the shells and lay on the pan.
Mix the ricotta, parmesan, egg, parsley, rosemary, salt and pepper together in a medium bowl. Fill each shell with 1-2 Tb. of the cheese mixture.
Spoon the sauce on and around the shells. Top with mozzarella cheese. Bake until bubbly and golden—about 25 minutes. Serves 4-5.

*I like to make this marinara in double and triple batches. Then I freeze some and pull it out when I need it!
Basic Marinara

2 Tb. olive oil
1 medium onion, finely diced
3 cloves garlic, minced
1 Tb. fresh chopped thyme (2 tsp. dried)
½ carrot, finely grated
1 28 oz. can crushed or diced tomatoes
Salt and Pepper

In a medium sauce pan; heat olive oil over medium heat. Add the onions and carrots, saute for 8-10 minutes. Then add the garlic and thyme and cook another 5 minutes
Add the tomatoes and bring to a boil. Lower heat and cook another 20 minutes to thicken. Salt and pepper to taste. Makes 3 cups.
Stuffed shells are easy to freeze–make a double batch and wrap some up for next week!
Thanks for sharing this recipe Jada Love

Friendship Recipe

Colossians 3:12- Therefore, as God's chosen people, holy and dearly loved, clothe yourselves with compassion, kindness, humility, gentleness, and patience.

All of these are qualities you would want in a friend. Someone that will have compassion when you are in pain, someone that shows kindness when you are in need, someone that will lift you up when you are down in the dumps, someone that will be gentle when you disappoint them and patient enough to let you try again. If you have a friend that has these qualities, thank God for her or him...But, most important!!!!! Be this friend for someone in your life.

Easy Breakfast Bake

2 tubes bulk pork sausage
1 cup chopped bell pepper
1/2 cup chopped onion
3 cups frozen hash browns
2 cups shredded cheese
1 cup bisquick mix
2 cups milk
dash pepper
4 large eggs

Heat oven to 400 degrees. Spray a 13x9 glass baking dish with cooking spray. In skillet cook sausage, onion, and bell pepper for 8 to 10 minutes on medium heat. Cook until sausage is well done. Mix sausage, hash browns, and 1 1/s cup cheese in baking dish. In a bowl, stir bisquick, milk, pepper, and eggs with a wire whisk until blened. Pour in baking dish. Bake uncovered 45 minutes or until a knife inserted comes out clean. Sprinkle remaining cheese on top and bake 2 minutes longer.

Veggie Pizza Salad

1 pkg.crescent rolls
3/4 cup salad dressing
3tsp. onion
1 cup finely chopped celery
1/2 cup green and black olives
1 pkg. cream cheese
1 pkg ranch dressing mix
1 cup finely chopped broccoli
1 cup finely chopped cauliflower
1 cup shredded cheese

Preheat oven to 350 degrees. Unroll crescent rolls; spread on bottom of 9x13 inch pan and prick with fork. Bake for 15 minutes or until light brown. Mix together cream cheese, salad dressing, dressing mix and onion. Spread on cooled prepared crust. Toss together broccoli, cauliflower, celery, and olives; sprinkle over dressing. Sprinkle with cheese.

Great for a light dinner or as a party food.

Spinach Quiche

6 slices bacon
4 eggs, beaten
1 1/2 cup light cream
1/2 tsp. salt
1/2 tsp. pepper
2 cups spinach
2 cups mushrooms
1/2 cup onion
 1 cup shredded cheese
1 deep dish pie crust

Preheat oven to 400 degrees. Cook bacon; crumble and set aside. Whip together eggs, cream, and seasonings. Stir in bacon, spinach, mushrooms, onion, and 3/4 cheese. Pour into pie crust. Top with remaining cheese. Bake 35 minutes until light brown.

Chicken White Bean Chili

1 tbs. olive oil
chicken breast, diced
1 onion, diced
3 cloves garlic, grated
1 tsp. salt
1 tsp. cumin
1/8 tsp. cayenne pepper
 4 cans white kidney beans, drained and rinsed
28 oz. can low sodium chicken broth
2 cups frozen whole kernel corn or 2 cans corn, rinsed and drained
2- 4oz. can green chilies
1 lime
3/4 cup lowfat mozzarella cheese
lowfat sourcream

Heat oil in a heavy sauce pan over medium heat. Add chicken and onion. Cook until chicken is no longer pink in the middle. Add garlic and all other spices and cook for 1-2 minutes. Add beans and broth. Stir and simmer for 25 minutes. Add corn and chili peppers. Simmer for 5 minutes. Remove from heat and add lime. Serve with cheese.

Note: I use dry northern beans and will boil on low for 3 hrs or until tender and flavor with bacon...if I have the time.