Butterfinger Pie

If you enjoy a light, fluffy, creamy tasting pie, this Butterfinger Pie is for you! Beautifully presented with crushed butterfinger candy decorating the top and maybe some fresh mint leaves to garnish each slice.

Butterfinger Pie1

This chilled pie will be gone right before your eyes.

It’s a delightful combination and so very quick and easy to make! Nobody will believe that there’s only 4 ingredients and 3 steps!

It actually tastes better the second day! If you have any leftovers, that is.

You just have to give this pie a try. Definitely a keeper!

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Butterfinger Pie
Ingredients
  • 6 2 1/8 ounce butterfinger candy bars, crushed
  • 1 8 ounce package cream cheese
  • 1 12 ounce carton Cool Whip
  • 1 graham cracker crust
Instructions
  1. Mix first three ingredients together.
  2. Put it in pie crust.
  3. Chill.

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Corny Chicken Chowder

Corny Chicken Chowder

It’s soup and stew season at my house. And definitely don’t forget chowders! Chowders are great on a cold night. This chicken chowder recipe is not only great tasting but also very quick to make!

You’ll never get anything like this out of a can from the grocery.

It’s tasty, quick and easy. 3 most beautiful words when you’re thinking about a weeknight meal.

Give it a try and this easy, comforting, hearty chowder will become one of your “soup staples”. Terrific recipe!

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Corny Chicken Chowder

Ingredients

2 tablespoons butter
1/4 cup chopped onion
1/4 cup chopped celery
1 jalapeno pepper, seeded and chopped
2 tablespoons all-purpose flour
3 cups milk
2 cups chopped, cooked boneless skinless chicken breasts
1 1/2 cups fresh or frozen corn kernels
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1 (14 3/4 ounce) can cream-style corn

Directions

Melt the butter in a large Dutch oven over medium heat. Add the onion, celery and jalapeno and cook for 3 minutes or until tender, stirring frequently.

Add the flour and cook for about 1 minute, stirring constantly. Stir in the milk and the remaining ingredients.

Bring to a boil, then reduce the heat to a simmer and cook until thick, about 5 minutes.

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Restaurant Style Orange Chicken

If you put this Restaurant Style Orange Chicken in take out boxes, nobody will know the difference from yours and take out.

 

Orange chicken is a favorite oriental take-out dish. I’ve ordered it many times myself. But do you know you can make it at home and the look and taste will be spot-on?

Make your family a batch of this recipe and serve over steamed rice. You will enjoy the rave reviews.

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Restaurant Style Orange Chicken
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Restaurant Style Orange Chicken
Prep Time
20 mins
Cook Time
25 mins
Refrigerate
2 hrs
Total Time
2 hrs 45 mins
 

This homemade orange chicken is just as good, if not better, than takeout!

Course: Main Course
Cuisine: Chinese
Keyword: Restaurant Style Orange Chicken
Servings: 6
Calories: 395 kcal
Ingredients
Sauce Ingredients
  • 1 cup water
  • 1/2 cup orange juice
  • 1/4 cup lemon juice fresh squeezed
  • 1/3 cup rice vinegar
  • 2 1/2 tablespoons soy sauce
  • 1 tablespoon grated orange zest
  • 1 cup packed brown sugar
  • 1/2 teaspoon minced fresh gingerroot
  • 1/2 teaspoon minced garlic
  • 2 tablespoons chopped green onions
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Chicken Ingredients
  • 2 lbs boneless skinless chicken breasts cut into 1/2 inch pieces
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons olive oil
Instructions

  1. Pour into a saucepan the water, orange juice, lemon juice, rice vinegar, and soy sauce and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion.

  2. In a small bowl mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

  3. Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into the bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

  4. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, and shake to coat.

  5. Heat the oil in a large skillet over medium heat. Place the chicken in the skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

  6. Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Reduce heat to medium-low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

Serve over Fried Rice or steamed white Rice.

Enjoy!

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Sweet and Sour Chicken Recipe

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Recipe based on and photo by Vseward (Chef~V)

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Smoked Sausage And Peppers Supreme

Smoked Sausage And Peppers Supreme is not your everyday pasta dish. Along with the smoked sausage it’s loaded with peppers and onions.

 

Garlic, capers, and basil round out the ingredients. All mixed delightfully with pasta!

Very colorful. Great middle-of-the-week easy-to-make supper dish but also suitable for serving to company.

Give it a try. The recipe makes a lot, but don’t worry as it will disappear fast!

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Crockpot Sausage And Peppers
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Smoked Sausage And Peppers Supreme
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

It's really hard to beat sausage and peppers for a quick weeknight meal.

Course: Main Course
Cuisine: Italian
Keyword: Smoked Sausage and Peppers Supreme
Servings: 6
Calories: 6 kcal
Ingredients
  • 1 package smoked sausage
  • 1 16 ounce box penne or bow tie pasta
  • 2 red bell peppers sliced into strips
  • 2 yellow bell peppers sliced into strips
  • 2 orange bell peppers sliced into strips
  • 2 large red onions sliced into 1/4 inch rounds
  • 1 Tbsp capers
  • 2 tablespoons olive oil
  • 4 -6 cloves garlic minced
  • chopped fresh basil
Instructions
  1. Cook Pasta according to package instructions and drain.
  2. Slice the smoked sausage and cook in the microwave for 2-3 minutes. Drain off grease and set aside.

  3. In a large frying pan, heat the olive oil over medium-high heat. Add in the onions and cook till translucent. Add in all of the peppers and continue to cook till just tender.

  4. Cut heat down to medium. Add in the sausage, garlic, basil, and capers. Cook another 2-3 minutes.

  5. In a large bowl, combine the pasta and the sausage/pepper mixture. Top with grated cheese.

 

Serve with a Ceasar salad, hot bread, and a glass of good red wine!

Enjoy!

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Recipe based on one By Dana Kelly
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Cajun Garlic Pork Roast

This Cajun Garlic Pork Roast is just about my favorite pork roast recipe. But of course all you have to do is put Cajun in the title and it’s a favorite right away.

Cajun Garlic Pork Roast

This roast is incredibly easy and tasty. Pleasantly zingy without being overwhelming.

The coating seals in a tender roast, which imparts a spicy after-taste.

This could easily qualify as “company food”. But it’s easy enough and inexpensive enough to have as a family meal even without a special occasion!

Give your family a nice flavor change from traditional pork roasts and serve up this roast.

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Cajun Garlic Pork Roast
Ingredients
  • 1 tablespoon dried oregano
  • 1 1/2 tablespoons garlic minced
  • 2 teaspoons black pepper
  • 1 teaspoon Lawry's seasoning salt
  • 1 teaspoon Organic Chili Powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red pepper flakes
  • 1 2 lb boneless pork loin roast, trimmed
Instructions
  1. Preheat oven to 350ºF.
  2. In a small bowl mix the oregano, garlic, black pepper, seasoned salt, chili powder, cumin and red pepper together; rub evenly over roast.
  3. Place on a broiler pan coated with cooking spray and bake for 1 1/2 hours or until a meat thermometer registers 155-160ºF.
  4. Let stand 10 minutes before slicing.


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New Mexico Breakfast Burritos

I love make-ahead breakfasts. New Mexico Breakfast Burritos fill the bill. They are a staple in New Mexico. They’re even in fast food joints!

 

But these are much better than what you’d get in one of those joints!!!

All of the flavors are good together and it is a very filling breakfast. Fast, easy, delicious, and they’re not limited to just breakfast. They make a great lunch or a snack any time of day.

You can refrigerate the filling and use it all during the week. Just nuke it and it tastes great!

If you’re like me and for some reason just don’t like to cook in the morning these burritos are for you!

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New Mexico Breakfast Burritos
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New Mexico Breakfast Burritos
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

I love foods from foods from the Southwest and these New Mexico Breakfast Burritos are a favorite.

Course: Breakfast
Cuisine: American
Keyword: New Mexico Breakfast Burritos
Servings: 6
Ingredients
  • 2 cups potatoes cooked and cubed
  • 1 small onion chopped
  • 1/2 green pepper chopped
  • 1 garlic clove chopped
  • 1/2 lb bacon cooked and chopped to equal 1/2 cup
  • 3 large eggs
  • 2 tablespoons milk or 2 tablespoons water
  • 1 tablespoon butter or 1 tablespoon margarine
  • 6 flour tortillas
Instructions
  1. Melt the butter in a skillet.

  2. Brown the potato, onion, pepper, and garlic in the skillet (until the vegetables are tender).

  3. Add the meat and heat until the meat is heated through.

  4. Mix the eggs with milk or water, and pour over the meat and veggies. Cook, stirring, until the eggs are done.

  5. Spoon into flour tortillas, along with 1 tablespoon of grated cheese per tortilla.

  6. Serve with sour cream and salsa on the side.

 

Enjoy!

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Recipe adapted from one By wildheart
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Cracker Barrel’s Copycat Hash Browns Casserole

This Cracker Barrel’s Copycat Hash Browns Casserole is a really great tasting casserole! I haven’t had Cracker Barrel’s version and this may not be their recipe on the nose. But it may be better!

Cracker Barrel's Copycat Hash Browns Casserole

If this is not Cracker Barrels recipe then they need to switch to this one!!!

Excellent!! Delicious!! Your kitchen will smell soooo good when this dish is baking!

It’s an excellent potluck dish for any occasion. Just be prepared to give out the recipe because you’re going to get rave reviews.

This dish can also feed a large crowd and is excellent for a brunch get together with friends. You can also half the recipe with no problems for family meals.

Give it a try.

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Cracker Barrel's Copycat Hash Browns Casserole
Ingredients
  • 2 lbs frozen hash browns thawed
  • 1/2 cup butter melted
  • 1 10 1/4 ounce can cream of chicken soup
  • 1 pint sour cream
  • 1/2 cup onion peeled and chopped
  • 2 cups cheddar cheese grated
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Instructions
  1. Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray.
  2. Mix all of the ingredients together, place in the prepared pan and bake for 20 minutes.
  3. Remove the casserole and stir well. Place back in the oven and bake for 25 more minutes or until brown on top.

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Teriyaki Ranch Baked Chicken

This Teriyaki Ranch Baked Chicken is such an easy to make chicken dish that is absolutely superb tasting.

Teriyaki Ranch Baked Chicken

I have been searching for a recipe like this for awhile now.

I know I had it at a chain-restaurant like Chili’s or Ruby Tuesday’s.

Anyway, wherever it was I had it, this is just as good if not better! Outstanding taste and it’s low-carb too!

It’s simple to make with a great mix of flavors. Who would have thought that the ranch/teriyaki combo would make such a fantastic tasting gravy?

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Teriyaki Ranch Baked Chicken
Ingredients
  • 4 boneless skinless chicken breasts
  • 1/4 cup teriyaki sauce
  • 1/2 cup ranch dressing
  • 1 cup cheddar cheese grated
  • 3 green onions chopped
  • 1 3 ounce jar bacon bits
Instructions
  1. Preheat oven to 350.
  2. Brush Teriyaki sauce over chicken breasts. Spoon ranch dressing over each breast.
  3. Put chopped onions, cheese and bacon bits on top.
  4. Bake for 45 minutes.

Serve it up and enjoy!

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Pennsylvania Dutch Apple Crumb Pie

This Pennsylvania Dutch Apple Crumb Pie puts me in flavor heaven. The delicious results are actually quick and easy. Oh, what a wonderful pie.

The filling is sweet and flavorful and the topping is the bomb.

I really love the cookie type crumb. Not only is this pie easy to make but it also uses ingredients that are usually already in the kitchen!

Easy to make, easier to eat! Give it a try.

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Pennsylvania Dutch Apple Crumb Pie
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Pennsylvania Dutch Apple Crumb Pie
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 

This pie is very easy to make and the results are outstanding.

Course: Dessert
Cuisine: American
Keyword: Pennsylvania Dutch Apple Crumb Pie
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 9-inch pie crust, unbaked
Filling Ingredients
  • 2 teaspoons lemon juice
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 5 cups apples cored and sliced (about 5 small, Granny Smith apples work well)
  • 1/2 cup raisins optional
Topping Ingredients
  • 3/4 cup flour
  • 1/2 cup sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup butter
Instructions
  1. Preheat your oven to 425 degrees and set the butter out so it will be at room temperature.
  2. Line 9" pie pan with unbaked crust.
  3. Core and slice the apples. Sprinkle the apples with the lemon juice. Mix in the sugar & cinnamon.
  4. Fill the pie shell with the apple mixture.
  5. In a small bowl, mix the topping's flour, sugar and cinnamon.
  6. Rub the topping ingredients and butter together with your fingers until the mixture is crumbly. Sprinkle the topping over the pie.
  7. Bake 10 minutes at 425 degrees and then reduce the oven temperature to 350 degrees and bake until crumb topping is browned and the apples are soft, approximately 50 minutes.

 

Enjoy!

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Recipe based on one by Kat’s Mom
Photo by Pam-I-Am

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Paula Deen Old Time Beef Stew

Paula Deen Old Time Beef Stew is my favorite beef stew of all time. I eat it year around. If it’s from Paula you know it’s good!!!

I trust Paula!

This recipe makes a really thick stew. Rich, flavorful and a great meal for any weather.

Now I would be the last to make corrections to a Paula Deen recipe. But when I want a little thinner stew with lotsa’ gravy I do add a couple more cups of water.

That’s not really messing with the recipe. Just making it a little thinner. That’s all!

If your tastes turn to comfort food this time of year give this recipe a try. I don’t think you’ll be disappointed.

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Paula Deen Old Time Beef Stew
Print
Paula Deen Old-Time Beef Stew
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
 

Rich, flavorful and a great meal for any weather.

Course: Soup
Cuisine: American
Keyword: Paula Deen Old Time Beef Stew
Servings: 6
Calories: 375 kcal
Ingredients
  • 2 lbs stewing beef
  • 2 tablespoons vegetable oil
  • 2 cups water
  • 1 teaspoon Worcestershire sauce
  • 1 garlic clove minced
  • 1 -2 bay leaf
  • 1 medium onion sliced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 1/2 teaspoon paprika
  • 1 dash ground allspice or 1 dash clove
  • 3 large carrots sliced
  • 4 red potatoes quartered
  • 3 celery ribs chopped
  • 2 tablespoons cornstarch
Instructions
  1. Brown the stew meat in the hot oil. Add the water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1-1/2 hours.
  2. Remove the bay leaves. Add the carrots, potatoes, and celery. Cover and cook 20-30 minutes longer or until the vegetables are cooked.
  3. To thicken the gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup of water and the cornstarch until smooth. Mix with the hot liquid and return the mixture to the pot. Stir and cook until bubbly and thickened.

Enjoy Paula Deen Old Time Beef Stew!

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Recipe adapted from one by Sweetslady
Photo by Annacia

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