Hamburger Wreath

• 1 1/2 lbs of Ground Beef
• 1 Onion Chopped
• 3/4 Cup Ketchup
• 2 Tbs Mustard
• Cheddar Cheese
• Sliced Dill Pickles
• 2 Cans Crescent Rolls

Brown Beef and onions. Mix in ketchup and mustard. Unroll crescent rolls and on pan covered in parchment paper lay out separated triangles in a ring. I did mine so every other one was facing in and out. It helped to keep them separated. Press dough together where it does touch. put beef on ring of dough and sprinkle cheese and pickle slices on top. Then fold dough over the top and press into bottom. Bake for 20 minutes at 350˚. Can be served with lettuce and tomato if desired.

Kitchme's Baked Chimichanga

• 2/3 C.Picante Sauce or your Favorite Salsa
• 1 tsp Ground Cumin
• 1/2 tsp Dried Oregano, Leaves Crushed
• 1 1/2 C. Cooked Chicken, Chopped
• 1 C. Cheddar Cheese, Shredded
• 2 Green Onion, Chopped with some tops
• 8 Flour Tortillas
• 2 Tbs Butter Melted

Preheat oven to 400˚. Mix Chicken, salsa, cumin, oregano, cheese and onion. Place a 1/4 Cup of mixture in each tortilla and fold up placing flap down on pan. brush all with melted butter.
Bake for 20 Minutes or until golden brown. Garnish with cheese onion and salsa.

Laura's Cafe Rio Sweet Pork Salad

Sweet Pork

• 2 lbs Pork
• 3 Cans Coke
• 1/4 C. Brown Sugar
• Dash of Garlic salt
•  1/4 C. Water
• 1 Can Sliced Green Chiles
• 3/4 Can Enchilada Sauce
• 1 C. Brown Sugar

Put pork in a heavy duty ziploc bag to marinade. Add a can and a half of coke and 1/4 c. brown sugar. marinade a few hours or overnight.

Drain marinade and put pork, 1/2 cup of coke, water, and garlic salt in crock pot on high for about 3-4 hours. (Or until it shreds easily. Don't let it get too dry) Remove pork from crock pot and drain any liquid left in pot. Shred pork.

In food processor or blender blend 1/2 can coke, chiles, enchilada sauce, and brown sugar. (about a cup or to taste) if its too thick add more coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours then serve.

Black Beans

• 2 Tbs Olive Oil
• 2 Cl Minced Garlic
• 2 Cans Black Beans
• 1 tsp Salt
• 1 tsp Cumin
• 2 Tbs Cilantro

Suate olive oil and garlic in pan then add all other ingredients

Cilantro Lime Rice

• 1 1/2 C. rice
• 1 tsp butter
• 2 cloves minced Garlic
• 1 tsp Lime Juice
• 16 Oz. (2 C.) Chicken Broth

Bring all ingredients to boil, reduce heat, simmer until done. Then add 

• 1 Tbs Lime
• 2 tsp Sugar
• 3 Tbs Cilantro

Cilantro Ranch Dressing

• 1 packet "Traditional" hiddeb valley ranch mix (not buttermilk)
• 1 C. Buttermilk
• 2 Tomatillos, husk removed and diced
• 1/2 bunch of cilantro
• 1 clove garlic
• Juice of One Lime
• 1 Jalepeno (remove seeds if you dont want it spicy.)

Mix all ingredients in blender. Store in fridge.

Sunday Baker's Pudding Cookies

• 4 1/2 Cup Flour
• 2 tsp Baking Soda
• 1 1/2 Cup Butter (3 Sticks)
• 1 1/2 C Brown Sugar
• 1/2 Cup White Sugar
• 2 3.4 oz.  Pkgs. Instant Vanilla Pudding
• 4 eggs
• 2 tsp Vanilla
• 4 Cups of Add-ins of your choice

Preheat to 350˚. Stir together flour and baking soda in separate bowl and set aside. In large bowl cream butter sugars. Beat in pudding mix until blended. Stir in eggs and vanilla. When Smooth slowly add in the flour mixture. Add desired fillers. Scoop into 1" balls Bake on Parchment paper for 8-12 minutes until golden.

Jacquelle's Chocolatey Carmel Peanut Butter Chex Mix

• 8 Cups Chocolate Chex Cereal
• 3/4 Cup Brown Sugar
• 6 Tbs Butter
• 3 Tbs Light Corn Syrup
• 1/4 tsp Baking Soda
• 1 Cup Reese's Peanut Butter Cups minis (unwrapped)
• 1 Cup mini Marshmallows
• 1/2 Cup Carmel Bits
• 1 Tbs Heavy Cream
• 1/2 Cup Milk Chocolate Chips
• 1/2 Cup White Chocolate Chips
• 1 tsp Coarse Sea Salt

Put chocolate chex in large microwaveable bowl.

Put sugar, butter, and corn syrup in microwave 1-2 minutes stirring between until smooth. Stir baking soda into mixture. Pour butter mixture over chex cereal stirring to cover all cereal.

Microwave for 3 minutes, stirring every minute. Spread onto cookie sheets and allow to cool.

 Sprinkle Reeses and marshmallows over cereal.

Melt carmel and cream and drizzle over cereal.

Melt chocolate chips in microwave don't put in too long. drizzle over cereal.

Melt White Chocolate Chips don't burn then drizzle over cereal. Adding a tsp of milk may help it melt better.

Let set then serve. Store in Airtight Container.

Plain Chicken's Cheesy Chicken Spaghetti Casserole

• 8 oz. Spaghetti Cooked
• 2 Cups Cooked Chicken Diced
• 1 10 oz. Can Cream Chicken & Mushroom Soup
• 2 Tbs Butter
• 1/3 Cup Milk
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/8 tsp Pepper
• 1 Cup Mozzarella Cheese Shredded
• 1/4 Cup Parmesan Cheese

Combine Cooked Spaghetti, Chicken, Soup, Butter, Milk, Pepper, Garlic & Onion Powder and Mozzarella Cheese. Mix well and put into a 2 quart casserole dish. Top with Parmesan Cheese. Bake at 350˚ for 30 minutes.

For a Vegetable addition Broccoli works great! 

Chex Muddy Buddies

•  9 Cups Chex Cereal 
• 1 Cup Semisweet Chocolate Chips
• 1/2 Cup Peanut Butter
• 1/4 Cup Butter 
• 1 tsp Vanilla
• 1 1/2 Cups Powdered Sugar

Measure cereal into large bowl and set aside.

Microwave chocolate chips, peanut butter, and butter for 1 minute, stir. Microwave 30 seconds longer or until mixture stirs smoothly. Stir in Vanilla. Pour over cereal and stir until evenly coated.

Place in large ziplock bag and add powdered sugar. shake until well coated. Spread on wax paper to cool.

Cowboy Casserole

• 1 1/2 lb.s Ground Chuck
• 1 Medium Onion Finely Chopped
• 1 Cup Shredded Carrots (Optional)
• 1 Tbs Minced Garlic
• 1 Can Whole Kernel Corn Drained
• 1 Can Cream of Mushroom Soup
• 2 Cups Shredded Cheddar Cheese
• 1/2 Cup Milk
• 4 Tbs Sour Cream
• 1 Bag of Crispy Crowns Tater Tots

Pre-heat oven to 350˚ Cook onion until translucent add garlic cook another minute. Add beef and cook until brown through. Drain and set aside. 

Layer tater tots on bottom of Greased Casserole dish. In small bowl combine soup, milk, and sour cream. whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheese and gently mix. 

Pour hamburger mixture over tater tots then layer with tater tots and sprinkle with remaining cheese. Bake for 25-30 minutes until golden brown and crunchy.

Babble's Oven Baked Parmesan Fries

3 russet potatoes

2-3 tablespoons light olive oil

1/4 cup panko bread crumbs

1/4 cup parmesan, freshly grated

garlic salt

fresh ground pepper

chopped italian parsley (for garnish)

Clean the potatoes.  Roughly peel strips of the skin from each potato, leaving a few strips of the skin intact.  Using a crimped knife (or a regular will work just brilliantly, as well), slice the potatoes into 1/4″ pieces.

Place all of the sliced potatoes in a large bowl.  Drizzle the olive oil over the potatoes, then stir to evenly coat.  Add the panko, parmesan, garlic salt, and pepper. Stir again, making sure each of the potato slices has a kiss of oil, panko, and parmesan.  Spread the potatoes onto a large parchment covered baking sheet.  Bake in an oven preheated to 450 degrees for 18-25 minutes, or until the cheese and panko is golden brown and your desired crispiness is achieved.

Sprinkle with a pinch of fresh parmesan and chopped parsely.  Serve immediately alongside your favorite burgers, steak, or barbecued chicken.  Enjoy the indulgence!

Natalynn's Crockpot Lemon Herb Chicken

• 4 Chicken Breasts
• 1 Can Cream of Chicken Soup
• 1/2-3/4 Tbs McCormick Lemon HErb Seasoning
• 1/4 c Butter

Melt butter and add soup and seasoning mix. Pour half into crockpot. Add Chicken and pour remaining soup in. Cook 5 hours on LOW in crockpot.


Serve over rice.

Natalynn's S'more Cookies

• 11 Tbs Unsalted Butter, Softened
• 1 c Brown Sugar, packed
• 1/2 c White Sugar
• 2 Large Eggs
• 1 tsp Vanilla
• 1 tsp Baking Soda
• 1/2 tsp Sea Salt
• 1 tsp Cinnamon
• 2 1/2 c Flour
• 1/2 c Semi-Sweet Chocolate Chips
• 1 c Mini Marshmallows
• 3 Regular Sized Hershey's bars broken into Pieces
• 1-2 Packages Graham Crackers Broken Into Squares

In Medium bowl, whisk together flour baking soda, sea salt, and cinnamon to combine. Set aside.


In electric mixer bowl cream butter with both sugars until light and fluffy. Add eggs and vanilla and mic until combined. Add flour mixture to butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Chill dough in fridge for 1 hour or overnight.


Preheat oven to 375˚. Line baking sheet with parchment paper. Lay out graham crackers side by side on pans as close as possible. 


Place Tablespoons of dough on crackers about 1-1 1/2 Tbs of dough per cracker square. Press down slightly with fingertip.


Bake 5 minutes then press Hershey's bar pieces on top of each square.


Bake 5-7 Minutes or until dough begins to turn golden brown on edges. Remove and cool. When cool cut squares with sharp knife.

Emeril's Shrimp Scampi

• 1 Pound Large Shrimp, Peeled and deveined (16-20)
• 2 tsp Emeril's Essence Seasoning
• 2 tsp Olive Oil
• 1/4 c Unsalted Butter in 2 Tbs Portions
• 1 1/2 Tbs Minced Garlic
• 1/2 c Chicken Broth
• 1/4 c Fresh Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 1/2 lb Cooked Linguini or Thin Spaghetti
• 3-4 Tbs Parsley Leaves

Toss the shrimp in a bowl with the essence seasoning.
Place olive oil and 2 Tbs of butter in a large skillet over high heat. Add shrimp and spread them out evenly  in the skillet. Cook for 2 minutes, quickly turn shrimp over.
Add garlic to the pan and cook for 30 seconds.
Add chicken broth and lemon juice and remaining butter to skillet and cook for 1 1/2 minutes. Season shrimp with salt and pepper and add pasta, tossing to coat well.
Remove skillet from the heat and stir in the parsley. 
Serve hot. 

Sarah's Baked Kale Chips

• Kale
• Olive Oil
• Season Salt

Wash kale then cut or tear into chip size pieces. Dry Kale then mix in bowl with a little oil and season salt. Place on Baking sheet and bake 10 min at 350˚. Make sure they are crispy before removing from oven.

Karen's Blonde Brownies

• 1 Yellow Cake Mix 
• 1 Egg
• 2/3 C Vegetable Oil
• 1 Tbs Vanilla
• 1 Tbs Vanilla and Butternut Flavoring
• 2 Tbs Water
• 1 Cup Chocolate Chips (Butterscotch Chips also Work)

Mix all ingredients in order listed. Bake in un-greased 9x13 cake pan for 18-30 minutes. The won't look done when you take them out but don't bake longer or they will be overdone. Cover with foil or cookie sheet while cooling to keep in moisture. Cool approximately 10 minutes.

Pillsbury Pizza Calzone

• 2 Cans Refrigerated Pizza Crust(Or you use my recipe for pizza crust)
• Garlic Powder
• Crushed Red Pepper
• Pepperoni Slices
• Mushrooms
• Olives
• Mozzarella Cheese
• Parmesan Cheese
• 1 Jar of Marinara Sauce (For Dipping Sauce)
• Any pizza toppings will work on this so be creative and add stuff that you like on a regular pizza.

Preheat oven to 375˚. Lightly grease a 12- inch round pizza pan. Unroll 1 can of dough and press out from center til evenly distributed to edges. Sprinkle with garlic powder for flavor and crushed red pepper if you like it a little spicy. Layer pepperoni, mushrooms olives and any other toppings, and mozzarella.  


Take second can of pizza dough and unroll on top of pizza and press outside edges to seal. Cut 4 slits on top crust for steam escape. Sprinkle with parmesan cheese. 


Bake 30-35 minutes or until crust is golden brown. Cut and serve with Marinara for dipping.