Chocolate and Peanut Butter No-Bake Cookies

Ingredients:
1/2 cup butter (1 stick)
2 cups sugar
1/2 cup milk
4 tablespoons cocoa
1/2 cup creamy peanut butter
3 cups instant oats
2 teaspoons pure vanilla extract

Instructions:

1. In a medium sauce pan, add butter, sugar, milk and cocoa. Place on medium heat.
2. While you wait for the mixture to begin to boil, measure out your peanut butter and oats and have your vanilla jar handy. (once this process gets started – you have to work quickly)
3. Bring the mixture in the sauce pan to a rolling boil – once it is at a full boil – boil for 1 minute and 15 seconds.
4. Remove from the heat immediately.
5. Add in the peanut butter – stir.  Add in the oats – stir. Add in the vanilla – stir.
6. Drop by tablespoons onto baking sheets lined with wax paper.
7. Let cool for 30 minutes or until set.

Store in air-tight container.

Enjoy!

Melt in your Mouth Pecan Sandies

1 Cup Butter
1/2 Cup Sugar
2 Teaspoons Water
2 Teaspoons Vanilla
2 Cups sifted All-Purpose Flour
1 Cup chopped pecans
2 - 3 Cups Confectioners Sugar

Cream together butter and sugar
Add water and vanilla and mix well
Blend in flour and nuts
Chill for 2 hours

Shape dough into 1 inch balls

Bake on ungreased cookie sheet at 325 degrees for about 20 minutes or until bottom edges are light brown

Remove from pan, cool slightly and roll in confectioners sugar

Makes about 3 dozen cookies

Southern Pecan Pie

1 cup white sugar
1/2 cup light brown sugar
1 cup light or dark Karo syrup
2 tablespoons melted butter or margarine
3 eggs
1 teaspoon vanilla
1 1/2 cups pecans
1 (9) inch deep dish unbaked pie shell

Mix all of the above except the pecans using a spoon.  Stir in the pecans and pour into the pie shell

Bake at 350 degrees for 1 hour or until the pie is almost firm.

RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.

Sausage and Egg Breakfast Casserole

You will need a 9x13 baking dish lightly greased or sprayed with Pam

INGREDIENTS

2 Cans of Crescent Rolls

16 oz Mild Sausage, browned and drained

1/3 cup of finely chopped onion

½ teaspoon minced garlic

2 cups frozen hash browns

6 Eggs

½ teaspoon pepper

¼ teaspoon salt

1 teaspoon dry mustard

2 cups shredded cheddar cheese

DIRECTIONS:

Line baking dish bottom and sides with crescent rolls

Top with sausage

Add a thin layer of onion mixed with garlic

Top with a layer of hash browns

Whip eggs, pepper, salt and mustard until foamy and spread on top of hash browns

Top with a layer of cheese

Bake in a preheated oven at 350 for 40 minutes

Note:  You can substitute crescent rolls for buttered stale bread with the crusts cut off.  Lay buttered side down

Chicken Perlo/Chicken Bog

Ingredients:

·        2 Skinless & Boneless Chicken Breasts

·        2 Skinless and Boneless Chicken Thighs

·        ¾ Cups Diced Onion

·        2 stalks celery, diced

·        1 carrot, diced

·        4 cups chicken stock

·        1 teaspoon dried thyme

·        1 teaspoon black pepper

·        1 teaspoon paprika

·        ½ to 1 teaspoon red pepper flakes (optional)

·        ½ teaspoon salt

·        1 bay leaf

·        16 oz. bag of long grain white rice

·        3 Sweet Italian Sausage Links, cooked and sliced

Directions:

1.  First, boil the chicken. Put chicken, stock, onion, celery, carrot, thyme, pepper, paprika, red pepper flakes (optional) and salt in a large pot and bring to a boil. Turn the pot down to medium low and let simmer for 30 minutes.

2.  While chicken is simmering, go ahead and cook the sausage and slice it. Once the chicken is done, remove the chicken, set on a chopping board, and chop the chicken into bite size chunks. Strain the broth and save.  Hold vegetables in strainer and discard the bay leaf.

3.  Next, measure out the broth and add water if needed to make 5 cups and put back in pot and add the rice, shredded chicken, vegetables and sausage.

4.  Turn on high until it starts boiling. Turn it down to Medium/Low and cook for 20 minutes. Remove from heat and let set for 20 minutes before stirring/fluffing.   This gives the rice time to get happy! 

Spicy Kielbasa Pasta

This one skillet entree is creamy cheesy deliriousness yummy.   Serve with a side salad and Italian Bread.

INGREDIENTS:

13 oz Kielbasa Sausage, sliced thin

1 tablespoon butter

1 tablespoon olive oil

8 oz small portabella mushrooms, sliced thin

14.5 oz can of diced tomatoes with green chilies

1/2 pint heavy whipping cream

12 oz bow tie pasta, cooked

3 - 4 cups shredded sharp cheese

2 cups chicken stock

salt and pepper to taste

DIRECTIONS:

Melt butter with olive oil in a large skillet and add kielbasa and mushrooms and saute for 5 - 10 minutes over medium heat.   Stir in tomatoes, chicken stock and cream.   Stir well and add cooked pasta and simmer on low for 15 minutes.   Stir in cheese and add salt and pepper as needed.

Italian Quiche

1 pie crust

5 eggs

1 cup ricotta cheese

1 cup mozzarella (cheddar or Monterey jack)

¼ cup parmesan cheese

¼ cup half-n-half

Dash ground nutmeg

1/8 teaspoon pepper

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Beat eggs and fold in all of the above

1 clove garlic, minced

¼ chopped onion

½ cup sliced mushrooms

1 tablespoon butter

Sautee above in butter until tender and add to egg and cheese mixture.

¼ cup cooked and crumbed Italian Sausage

1/2 cup pepperoni slices (halved)

¼ cup cubed ham

1/8 cup real bacon bits

½ packaged frozen spinach (squeeze out excess water)

Fold in the above to egg and cheese mixture

Turn all into a pastry lined quiche pan.  Bake uncovered at 375 degrees for 40 minutes or until fork comes out clean.  Let stand 10 minutes before serving