Peanut Butter Balls with Rice Krispies

what you neeeeeeeeeeeeeeeeeeeeeed;

1 cup powdered sugar

2 Tbsp melted butter

1 cup creamy peanut butter

1½ cup crushed crisped rice cereal( measure out then crush)

1½ cup chocolate chips

Peanut Butter Balls with Rice Krispies

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HOW TO BRINE CHICKEN (QUICK BRINE RECIPE)

what you neeeeeeeeeeeeeeeeeeeeeeeed;

15 ounces water (or 1/2 liter)

3 ounces salt (or 100 grams)

fresh herbs (I used sage above)

4 cloves garlic

1 small onion sliced

1 lemon halved

2 bay leaves

2 teaspoons black peppercorns, cracked beneath a saute pan

15 ounces ice (500 grams ice), or 15 ounces of ice water

1 chicken (3 to 4 pounds

HOW TO BRINE CHICKEN (QUICK BRINE RECIPE)

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THE BEST MEXICAN BEEF CASSEROLE EVER!!

what you neeeeeeeeeeeeeeeeeeeeeeeeed:

1 lb extra lean ground beef

1 medium onion chopped

1 can kernel corn drained

1 can black beans rinsed and drained

1 pkg taco seasonings mix

8 to 12 corn tortillas

3/4 cup nonfat sour cream

2 cans rotel tomatoes with green chiles drained

1/3 cup Mexican blend or taco cheese shredded

Sliced jalapeno peppers

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Brown ground beef and onions together for about 10 to 12 minutes, drain.

Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.

Spray baking dish 2 quart 8x12 inches.

Place half of tortillas in bottom.

Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.

Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.

Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

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Fruit Salad With Pudding!

what you neeeeeeeeeeeeeeeeeeeeeed:

1 (29 ounce) cans peach slices, undrained

1 (20 ounce) cans pineapple chunks, undrained

1 (3 1/8 ounce) boxes dry vanilla instant pudding mix

1 lb strawberry, stemmed and quartered

1 banana, sliced

1/2 pint blueberries

1 bunch grapes ( I use the red ones)

1 -2 tablespoon sugar (optional)

how to make thiiiiiiiiiiiiiiiiiiiiiiiiiiiis:

In a large bowl, combine peaches, pineapples, and vanilla pudding mix.

This includes the juices from the cans.

Mix well until pudding is dissolved.

Stir in strawberries, banana, blueberries, grapes, and sugar if desired.

Chill.

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Pork Chop Supreme

what you need :

4 boneless Pork chops 

4 thinly sliced medium potatoes 

1 envelope Lipton onion soup mix 

1 can cream of mushroom 

1/4 cup milk 

Salt and pepper to taste

how to make it:

Brown pork chops in 1/4 cup oil then drain. Slice potatoes into a medium casserole dish in even layer. Place pork chops over potatoes, combine onion soup mix and cream of mushroom and milk, pour over top of pork chops. Bake at 350 for 1 hour.

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Chicken & Rice

Here's what you'll need:

1 can cream of chicken (or mushroom) soup

1 1/3 cup water

1 cup MINUTE rice

1 packet Italian seasoning

chicken (you can use any kind of chicken. I use about 7-8 pieces of tenderloin just because that's what we usually have on hand)

3/4 cup cheese

Cook chicken with a little bit of the Italian seasoning and then cut into bite-size pieces. While the chicken is cooking, I mix together the soup, water, seasoning, half of the cheese and rice in an 8x8 baking dish. Mix well, making sure all the rice is covered. Stir in chicken pieces and top with remaining cheese.

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Herb Crock Pot Potatoes

what you neeeeeeeeeeeeeeeeeed;

1 lb potatoes (peeled and cut into circles)

1/2 yellow onion (diced)

2 garlic cloves (minced)

2 Tbsp light butter

1/4 cup water

Parsley

Italian Seasoning

Paprika

Salt and Pepper

how to make this amazing recipe ???

Add onion, garlic and peeled and sliced potatoes to crockpot

Top with as much of the seasonings as your like and mix well

Add 1/4 cup water and top with 2 Tbsp butter

Cover and cook on high for 2 hours or low for 4 hours

Makes 4 servings

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Garlic Chicken with More Garlic in the Crockpot

Here’s what you’ll need:

3-4 pounds of chicken (I used a large pack of legs. You could use any cut you like)

1 large onion, sliced

1 Tbs. olive oil

2 tsps. paprika

2 tsps. kosher salt

1 tsp. pepper

20-40 garlic cloved, peeled but left whole (I used 1 bulb of garlic)

Toss the onions in the bottom of the crockpot. In a large bowl, mix the chicken with the other ingredients. I used my hands to mix it all up. Put the chicken in the crockpot on top of the onions. Cook on high for 4-5 hours or low for 7-8 hours. 

Because of the paprika, the chicken turns out an appetizing color, something I find unusual in crockpot cooking. Still, chicken legs are not very photogenic. (Neither are my own legs though, so I shouldn’t point fingers. Okay, that’s enough appendage talk.) I served the garlic and onions over angel hair pasta and it was perfectly yum. The garlic would also be good smeared on hot bread.

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Crock-Pot Chicken Teriyaki

wht you need:

1 pound(s) diced chicken

1/2 cup(s) teriyaki sauce

1 cup(s) chicken broth

1/3 cup(s) brown sugar

3 clove(s) garlic minced

how to make this:

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desi

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DIET SODA, VITAMIN WATER,

Still drinking SODA, DIET SODA, VITAMIN WATER, PROPEL AND OTHER DRINKS WITH ARTIFICIAL COLORS, FLAVORS AND SWEETENERS?????

TRY THESE INSTEAD!!!

Infused waters. Here are their benefits to help with detoxification energy and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking.

1. Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener.

2. Strawberry, kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion.

3. Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion

4. Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (Drink this one at room temperature.

To SAVE be sure to click photo then click SHARE so it will store on your personal page.

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ZUCCHINI PIZZA CASSEROLE

ZUCCHINI PIZZA CASSEROLE (from Chef Ron Lock)

what you neeeeeeeeeeeeeeeeeeed;:

4 cups shredded zucchini (about 5 small zucchini's)

1/2 tsp. salt

2 eggs

2 tbsp. parmesan cheese

2 oz. cheese (I used mozzarella and cheddar)

1 tsp. italian seasoning

1 lb. ground beef

2 oz. pepperoni, chopped

1 medium onion, chopped

2 cups spaghetti sauce

1 medium bell pepper, chopped

4 oz. cheddar or mozzarella cheese (or a mix of both)

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit;:

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees.

While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese.

Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

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Spicy Sausage Skillet

what you neeeeeeeeeeeeeeed:

1 Tbsp olive oil

1 lb smoked sausage, sliced into 1/4" slices

2 Tbsp dried minced onion flakes

1 tsp garlic powder

2 cups low-sodium chicken broth

1 (10 oz) can Rotel tomatoes

1/2 cup heavy cream

8 oz campanelle pasta (or penne)

1/4 tsp salt

1/2 tsp pepper

1 cup Monterey Jack cheese, shredded

1/3 cup thinly sliced scallions

how to make iiiiiiiiiiiiiiiiiiiiiiiiiiiiiiit:

Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned. 

Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.

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