These Apple Dumplings Will Take Your Taste Buds To New Heights

 

Ingredients

• 1 recipe pastry for double-crust pie
• 6 large Granny Smith apples, peeled and cored
• 1/2 cup Kerrygold butter
• 3/4 cup Domino brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 cups water
• 2 cups white sugar

Instructions

Preheat oven to 400 degrees F (200 degrees C). Butter a 9×13 inch pan.

On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples.

With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish.

In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings.

Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.

Oven-Baked Green Bean Fries

 

Ingredients

• 1 pound green beans
• 3 tablespoons Gold Medal all-purpose flour
• 2 1/2 teaspoons Morton kosher salt, divided
• 2 large eggs
• 2 tablespoons milk
• 1 1/2 cups panko breadcrumbs
• 2 tablespoons Bertolli olive oil
• 1 cup yellow cornmeal (not coarse-ground polenta)

Instructions

Arrange a rack in the middle of the oven and heat to 450°F. Line 1 large or 2 medium rimmed baking sheets with parchment paper; set aside.

Trim and rinse the green beans, letting them drip-dry in a strainer or colander so a bit of moisture is retained; set aside.

Whisk the flour with 1/2 teaspoon of the salt in a large bowl; set aside. Beat the eggs and milk together in a second wide, shallow bowl; set aside.

Stir the panko and oil together in a third large, wide bowl until the panko has absorbed the oil. Stir in the cornmeal and the remaining 2 teaspoons salt.

Toss the green beans in the flour until they are evenly and lightly coated, then shake off excess flour in the colander or strainer.

Dip a handful of green beans into the egg to coat, then toss in the panko. Transfer to the baking sheet(s). Repeat until all the green beans are coated.

Bake until the green beans are crisp and golden-brown, 15 to 20 minutes. Serve immediately.

These Meat Pies Are Magical!

 

Ingredients

CRUST:

• 2 c Gold Medal flour
• 2/3 c Crisco
• 1/2 tsp Morton salt
• 1/2 c cold water

FILLING:

• 1 lb Tyson coarse ground beef or chopped steak
• 1/2 c onion, chopped
• 1 1/2 c rutabaga
• 1 1/2 c diced potatoes
• 1 1/4 tsp kosher salt
• 1/2 tsp McCormick pepper
• 1/2 Tbsp parsley, optional
• Land O Lakes butter to dot with

Instructions

Cut shortening into flour and salt. Add water just until you have a dough that is no longer sticky (like pie crust). Mix until well blended. Form into 4 balls. (You can chill dough at this point, but I usually don’t.) Roll into four 8″ circles. Cover with waxed paper until ready to use.

Meat Filling:

Combine beef, onion, rutabaga, potatoes, salt, pepper and parsley in a large bowl.

Put approximately 1 cup of filling onto right side of dough, dot with butter and fold in half. Brush edges with milk, then crimp edges securely to hold filling while it bakes.

Place on cookie sheet lined with parchment paper and cut two or three 1/2″ slices in the top to allow steam to escape. Brush with milk, if desired. Bake at 350 degrees for approximately 1 hour or until golden. They will smell AMAZING while baking

Crock Pot Orange Chicken – Make Tonight’s Supper FUN!

 

Ingredients

• Tyson boneless skinless chicken thighs
• 3 tablespoons Gold Medal flour
• 1⁄3 cup Smuckers orange marmalade
• 1⁄3 cup Sweet Baby Ray’s barbecue sauce
• 2 tablespoons Kikkoman soy sauce
• 1 tablespoon grated fresh gingerroot

Instructions

Toss chicken with flour in slow cooker.

Stir in all remaining ingredients; cover with lid.

Cook on LOW for 6-8 hours or on HIGH for 3-4 hours.

Serve with hot cooked rice and lima beans.

Baked Sweet and Sour Chicken

 

The chicken coating:

• 3-4 boneless chicken breasts
• salt + pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

The sweet and sour sauce:

• 3/4 cup sugar
• 4 tbs ketchup
• 1/2 cup distilled white vinegar
• 1 tbs soy sauce
• 1 tsp garlic salt

Instructions:
Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes

French Onion Chicken Pasta Casserole

 

INGREDIENTS

• 10 oz. fettuccine noodles, broken into thirds, cooked and drained
• 2 cups cooked chicken, shredded
• 2 1/2 cups beef broth
• 2 large onions (5-6 cups), halved and thinly sliced
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon fresh thyme, minced
• 3 tablespoons all-purpose flour
• 2 cups swiss cheese, grated
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon garlic powder
• Kosher salt and freshly ground pepper, to taste

Topping:

• 1 cup panko or seasoned breadcrumbs
• 2 tablespoons unsalted butter, melted

PREPARATION
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
In a large pan or skillet over medium-high heat, melt butter and sauté onions for 6-8 minutes, or until softened. Season with thyme, garlic powder, salt and pepper.
Reduce heat to medium and cook, stirring frequently, until onions have darkened and caramelized. Add balsamic vinegar and cook for another 5 minutes.
Once caramelized, sprinkle flour over the onions and stir to incorporate. Cook for 2-3 minutes, or until flour has cooked, then stir in beef broth. Bring to a boil, then reduce heat to low and simmer for 3-5 minutes, or until thickened.
Remove from heat and stir in chicken and cooked pasta.
Transfer pasta mixture to baking dish and top with Swiss cheese. Place baking dish in oven and bake for 20 minutes.
While cooking, whisk together melted butter and seasoned breadcrumbs.
Remove baking dish from oven and top with breadcrumb topping. Return to oven and cook for another 5-8 minutes, or until golden brown.
Remove from oven and serve hot!
Adapted from Pillsbury.

Fried Pickles Recipe!

 

Ingredients

• Dill Pickle Chips
• 3/4 to 1 cup of beer
• 2 eggs
• 1 -2 cups of flour
• Cholesterol free oil

DIRECTIONS:
Pour oil in a large skillet until the oil is about 1-2 inches up the side of the pan. Heat oil to 350 degrees.

Strain pickles in a small colander.

In a mixing bowl, whisk the yolks and 3/4 cup of the beer. Season the mixture with salt and pepper. Whisk in enough flour to form a batter. If the batter is too thick add the remaining beer to thin the batter.

Dip pickles one at a time using tongs into the batter and then place in the heated oil.

Fry pickles for about 2 minutes flipping the pickle after about 1 minute.

Place pickles on a plate lined with paper towel and then season with salt. Serve with Ranch Dressing.

Timber Lodge’s Lumberjack Hash Browns

Ingredients:

• 40 ounces frozen shredded hash browns, about 13 1/3 Cups
• 1/3 cup onion, chopped to about 1/2 inch
• 1 cup cheddar cheese, shredded
• 1 cup monterey jack cheese, shredded
• 1/2 teaspoon pepper
• 1/2 teaspoon salt
• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup butter, melted

Directions:
Preheat oven to 450.
In a Large mixing bowl, combine the hash browns, onion, shredded cheeses, salt and pepper.
Add soup and mix thoroughly.
Add melted butter and mix thoroughly.
Grease a 9X13 pan with additional butter.
Transfer the hash brown mixture into greased pan and spread evenly. *DO NOT pack down*.
Bake for 1 hour until golden brown.
Rotate pan for even browning if necessary.
Let stand for 5 minutes before serving.

Fantastic Taco Casserole

 

Ingredients

• 1 lb lean ground beef or ground turkey
• 1 (1 1/4 ounce) packages taco seasoning
• 1 (15 ounce) cans refried beans
• 1 cup shredded regular or low fat monterey jack or mexican mix cheese, divided (I would not use fat free with this recipe, it doesn’t melt very well)
• 1 cup salsa, any type
• 2 green onions, chopped
• 1 tomato, chopped
• 2 cups corn chips ( coarsely crushed or chopped)

Directions
Brown ground beef and drain.
Add taco seasoning and cook according to package directions, adding proper amount of water.
Put corn chips on bottom of 8×8″ dish.
Cook refried beans on stove until hot.
Add 1/2 cup cheese and 1 cup salsa. Stir until combined.
Pour beans over corn chips in dish.
Add beef to top of beans.
Sprinkle remaining cheese over top.
Sprinkle green onions over cheese.
Bake in a 375 degree oven until the cheese is nicely melted.
Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

Stuffed mushrooms!

 

INGREDIENTS:

• 1 pkg cream cheese
• 1 lb bacon, cooked and chopped
• 1 bundle chopped green onion
• 1 handful shredded cheddar cheese
• Mushrooms (of course!)

DIRECTIONS:

Clean and take the stems out of the mushrooms
Combine remaining ingredients and place a small amount in each mushroom cap
Bake at 350 for about 20-25 minutes

Southwest Macaroni Salad

 

Ingredients

• 1 lb. elbow macaroni
• 2-3 ears corn husks and silks removed
• 1 (15 oz.) can black beans kidney beans, drained and rinsed
• 1/2 c. chopped black olives
• 5-6 roma tomatoes or 2 lg. tomatoes, chopped
• 3 green onions thinly sliced
• 1/2 red onions finely diced
• Fresh chopped cilantro optional

DRESSING :

• 1 c. Salsa (the spicier the better)
• 1 c. sour cream
• 1/4 c. mayonnaise
• 1 lg. clove garlic minced
• 1/2 tsp ground cumin
• Salt and pepper to taste
• 1 lime juiced
  Servings:10-12

Instructions
Cook macaroni al dente, according to package directions. Drain and rinse under cold water. Set aside.
Meanwhile, over medium heat, grill the corn on the cob, turning frequently, to brown some of the kernels. Remove from the grill, allow to cool, then use a sharp knife to cut the kernels off the cob.
DRESSING: In a medium bowl, stir together all ingredients, until well combined.
Assemble the salad: Place the cooked macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. Cover and allow salad to chill for 2 hours. Garnish with cilantro.
Adapted from Pioneer Woman

Million dollar spaghetti

 

Ingredients:

• 1 lb of ground beef
• 1 jar of spaghetti sauce
• 8 oz of cream cheese
• ¼ cup sour cream
• ½ lb cottage cheese (equals 1 cup)
• ½ cup butter (1 stick)
• 1 pkg spaghetti 16 oz
• Grated cheddar cheese

Instructions:
Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until
ready to assemble.
Combine the cream cheese, sour cream and cottage cheese until well blended.
Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce.
Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top.
Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles.
Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of
the noodles.
Pour your spaghetti and meat sauce on top of your noodles.
Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated
cheese on top and return to the oven for 15 minutes to allow cheese to mel

Buffalo Brussels Sprouts

 

INGREDIENTS

• 1 lb. Brussels sprouts, trimmed
• 2 large Eggs, beaten
• 1 c. all-purpose flour
• 2 c. panko bread crumbs
• Canola oil, for frying
• kosher salt
• Freshly ground black pepper
• Buffalo sauce, for serving

DIRECTIONS

In a large pot of salted boiling water, boil Brussels sprouts until bright green and fork-tender, 8 to 10 minutes. Drain and rinse with cold water.
Arrange egg and flour in two shallow bowls and place panko bread crumbs in a large Ziploc.
Dredge Brussels sprouts: Dip in egg, then toss in flour, then add to panko bag. Shake in batches until fully coated.
Meanwhile, fill a skillet with enough canola oil to reach 2″ high and heat over medium-high heat until shiny. Add dredged Brussels sprout to oil and fry until golden and crispy, 3 to 4 minutes. Transfer to a paper towel-lined plate and 

Almond Joy Cookies

 

Ingredients:

• 1 cup butter
• 1 1/2 cups white sugar
• 1 1/2 cups brown sugar
• 4 eggs
• 3 teaspoons vanilla
• 4 1/2 cups flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 5 cups chocolate chips
• 2 cups sweetened coconut
• 2 cups chopped almonds

Directions:
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Famous Red Lobster Shrimp Scampi

 

Ingredients:

• 1 lb medium shrimp, peeled and deveined
• 1 tablespoon pure olive oil
• 2 tablespoons garlic, finely chopped…
  
• 1 1/2 cups white wine, I use chardonnay
  
• 1/2 fresh lemon, Juice only
  
• 1 teaspoon Italian seasoning
  
• 1/2 cup softened butter
  
• 1 tablespoon parsley
  
• 1/2 cup grated Parmesan cheese

How to make it :

Heat cast iron skillet and add olive oil.
Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
Add garlic and cook 2-3 minutes. Do not allow garlic to brown – it will make it bitter.
Add white wine, and lemon juice.
Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
Sprinkle with grated Parmesan Cheese

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Sausage Cream Cheese Crescents

 

Ingredients:

• 16 oz bulk sausage cooked and crumbled (any flavor)
• 8 oz cream cheese, softened
• 2 can(s) refrigerated crescent rolls
• 1 c shredded sharp cheddar cheese (or any cheese)

Directions:
I have made these and they were a hit!! These look and sound like the perfect meal for breakfast…So to prepare this recipe you need first to combine sausage & cream cheese together and shredded cheese if you’d like. Then you need to separate rolls into triangles.
Second step : At this step all what you need to do is to cut eat triangle in 1/2 lengthwise. Then you need to scoop a heaping tablespoon onto each roll&roll up.
Step 3 : Finally step , bake at 375 degrees F about 15 mins (till golden brown).Serve and enjoye

Cowboy Lasagna

 

Ingredients:

1. 1 lb of ground beef
2. Minced onions – 4 tbsp
3. Worcestershire sauce – generous sprinkling
4. Parsley – roughly 3 tbsp, divided
5. One can of tomato soup – 10 3/4 ozs
6. One can of corn – 15.25 ozs
7. Dried ground mustard – 3 tsp
8. One package of tater tots – 32 ozs
9. Salt and Pepper to taste
10. Mozzarella cheese – roughly 4 cups

Directions:

1. Brown ground beef with spices – drain. Add can of soup and can of corn, simmer for about 10 minutes.
2. In a greased 9×13 baking dish, arrange tator tots in single layer. Cover with 2 cups of cheese. Pour ground beef mixture over top and cover with remaining cheese and 1 tbsp of parsley.
3. Place in a 350F oven for 30 minutes. Let stand for 5 minutes before serving.

Shepherd’s Pie Recipe

 

Ingredients: (Serves 4-6)

• 900 g (2 lb) minced lamb, browned and drained
• ½ teaspoon dried rosemary, crushed
• Freshly ground black pepper
• 115 g/4 oz tinned or frozen sweetcorn
• 4-5 large russet potatoes
• 6 tablespoons salted butter
• 120 ml/4 fl oz whole milk
• ¼ teaspoon salt
• 1 tablespoon chopped fresh flat-leaf parsley

Method:

Preheat the oven to 190°C/375°F/Gas mark 5. Spread the cooked lamb over the bottom of a buttered, large rectangular baking dish (33 x 22 x 6 cm / 13 x 9 x 2 inch). Sprinkle the crushed rosemary and ground pepper over the lamb, and spread the sweetcorn over the top.

To make the mashed potatoes, peel and halve the potatoes. Place in a large saucepan and cover with water. Bring to the boil and cook for 20 minutes, or until the potatoes begin to fall apart when pricked with a fork. Drain the potatoes and mash for a few seconds. Add the butter, milk, salt and pepper and beat until the potatoes are light and creamy.

Spread the potatoes over the filling. Bake the pie for 20 minutes, or until the potatoes are lightly browned. Garnish with chopped parsley. Refrigerate any remaining pie, covered, for up to 3 days.

LOW COOKER BEEF STEW

 

Ingredients

• 1 tablespoon vegetable oil
• 1 pound beef stew meat
• 1 package Simply Potatoes® Diced Potatoes with Onion
• 1 cup rutabaga, cubed
• 1 cup baby-cut carrots, cut in half lengthwise
• 2 stalks celery, coarsely chopped
• 2 cans (14 ounces each) beef broth
• 1 bay leaf
• 1 teaspoon dried thyme leaves
• 3/4 teaspoon salt
• 1/2 cup water
• 1/4 cup all-purpose flour

Instructions

Heat oil in 10-inch nonstick skillet over medium-high heat. Add stew meat; cook until browned. Drain grease.
In 3 1/2 to 4 quart slow cooker, combine browned meat and all remaining ingredients except water and flour. Cover; cook on LOW 8 to 10 hours.
In small bowl, combine water and flour; stir until mixture is smooth. Slowly stir flour mixture into stew. Increase heat to HIGH. Cover; cook 15 minutes or until slightly thickened.

Baked Garlic Parmesan Fries

 

Ingredients

• 1 tablespoon garlic, minced very fine
• 2 tablespoons olive oil
• 2 large (russet) baking potatoes, 12 ounces each or 1½ pounds total
• Salt and pepper, to taste
• 2 tablespoons parmesan cheese
• ½ teaspoon garlic powder, or to taste

Directions

1. Preheat oven to 450 degrees. Line 1 baking sheet with foil and coat baking sheet with cooking spray.

2. Cut the potatoes lengthwise in half and in half again. Cut each piece into ¼-½ inch thick strips. Place on the baking sheet and toss with the olive oil and garlic. Use your hands to evenly coat. Spread the potatoes evenly over the entire pan. Season with a little salt and black pepper. Bake uncovered in the center of the oven until tender crisp and golden brown, about 20-25 minutes on each side. Baking time will vary depending on how thick your pieces are and your oven. Set your timer for 20 minutes and check.

3. Remove from oven and sprinkle all over with Parmesan cheese and a little garlic powder. Add a little more salt and pepper, if desired.

Makes 5 servings. Each serving about 1⅓ cups. (Makes 6 cups total)

Nutrition Facts

for 1 serving
172 calories
6g fat
1g sat fat
2g chol
4g prot
26g carbs
3g fiber
166mg sod
2g sugar

SmartPoints value : 5