Mississippi Chuck Roast

Mississippi Roast: By far the best recipe I have tried. I wont make a roast any other way now. Mississippi Roast - -

Put chuck roast in crock pot,

Sprinkle with dry Hidden Valley ranch dressing mix,
add packet of dry McCormick Au Jus mix,
a stick of butter,
5 pepperoncini peppers.

DO NOT ADD WATER.

Cook on low for 7-8 hrs

30 MINUTE 3-CHEESE LASAGNA SKILLET

From http://www.dashrecipes.com/recipes/contributors/the-simple-kitchen/lasagna-skillet.html

INGREDIENTS:
2 Tbsp extra virgin olive oil
1 lb 93% lean ground beef
3 cloves garlic, minced or pressed
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
16-oz box Campanelle pasta
 2 (14.5-oz) cans diced tomatoes, no salt
3 cups water
4-oz shredded fresh Parmesan cheese
8-oz fresh mozzarella cheese, sliced into 5 pieces
4-oz whole ricotta cheese
1/4 cup fresh basil, chopped

 DIRECTIONS:

1. In a large oven safe skillet over medium-high heat, warm oil. Add beef, garlic, salt, pepper, oregano, basil, and rosemary. Stir to combine. Allow meat to brown, stirring occasionally. About 7 minutes.

2. Preheat oven to broil.

3. Add pasta, tomatoes and water to skillet. Stir until well combined and pasta is submerged. Cover and cook until pasta is al dente, stirring occasionally. About 7-8 minutes.

4. Remove from heat and stir in Parmesan cheese. Place a mozzarella slice in the center of the skillet and the 4 remaining evenly around the skillet. Dollop the ricotta in the spaces between the mozzarella. Place skillet in oven until mozzarella cheese is golden brown and bubbly. About 3-5 minutes.

CAUTION SKILLET IS HOT!!! Use a pot holder to remove from oven. Sprinkle with fresh basil and serve.

DIABETIC FRIENDLY STRAWBERRY PIE

DIABETIC FRIENDLY STRAWBERRY PIE

4 cups fresh strawberries
1 (6-ounce) graham cracker crust
1 (4-ounce) package JELL-O® Vanilla Sugar-Free Cook and Serve Pudding
1 (4-ounce) package JELL-O® Strawberry Sugar-Free Gelatin
1 ½ cups water
1 cup Reduced-Calorie or Fat-Free Cool Whip
½ tsp. vanilla extract (optional)

 Arrange strawberries in pie crust. In large saucepan, combine dry pudding mix dry gelatin and water. Cook over medium heat until mixture thickens and starts to boil. Stir often. Spoon hot sauce over strawberries.

Refrigerate at least 2 hours. Mix topping and vanilla and cover pie evenly. Serves 8.

Linguine With Garlic Shrimp

From http://www.food.com/recipe/linguine-with-garlic-shrimp-23744

8 ounces linguine or 8 ounces fettuccine
1/2 cup chicken broth (low sodium type)
2 teaspoons cornstarch
1 tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 cups sliced fresh mushrooms
1 medium yellow sweet peppers or 1 medium green sweet pepper, chopped
3 -4 garlic cloves, smashed
1 tablespoon olive oil
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
8 ounces cooked shrimp, with, tails
1/4 cup finely shredded parmesan cheese (optional)
fresh basil leaf (optional)

Directions:
1 Cook pasta according to package directions, drain and keep warm.
2 Combine chicken broth, cornstarch and snipped or dried basil in a small mixing bowl, set aside.
3 Meanwhile, cook mushrooms, sweet pepper and garlic in hot oil in a large skillet about 3 minutes or until pepper is just tender.
4 Add broth mixture and undrained tomatoes, cook and stir till bubbly.
5 Add shrimp, cover and simmer about 2 minutes or till sauce is heated through.
6 To serve, spoon shrimp mixture over pasta.
7 If desired, top with cheese and garnish with fresh basil leaves.

Kittencal's Lemon Shrimp Scampi With Angel Hair Pasta

From  http://www.food.com/recipe/kittencals-lemon-shrimp-scampi-with-angel-hair-pasta-169795

1/3 cup butter (no subs!)
2 green onions, chopped
2 tablespoons fresh minced garlic (or to taste)
1/2 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice (can reduce to 1/3 cup for a less lemony flavor)
salt (to taste, I use seasoned salt)
black pepper (lots!)
2 lbs large raw shrimp, peeled and deveined
1/4 cup chopped fresh parsley
12 ounces angel hair pasta, cooked
parmesan cheese

Directions:
1 Melt butter in a large skillet over medium heat.
2 Add in green onions, garlic, lemon zest, lemon juice and chili flakes; cook for about 2 minutes, stirring constantly.
3 Reduce the heat to medium and add in the shrimp; cook stirring for about 5 minutes or until the shrimp turns pink.
4 Season with salt and lots of black pepper and stir in parsley.
5 Toss with the cooked angel hair pasta.
6 Sprinkle with parmesan cheese. 

Note: This is a restaurant-quality dish that can easily be prepared at home, you may adjust the amount of fresh garlic and hot sauce may be replaced for the dried chili flakes. Make certain that you pat the shrimp dry with paper towels to remove all the moisture or it will create a thin sauce. --- this dish is *very* good!

Fish Stick Tacos

From http://www.food.com/recipe/robyns-fish-stick-tacos-407694

10 frozen fish sticks (use your favorite brand) or 10 fillets (use your favorite brand)
coleslaw mix (just buy the shredded cabbage and carrot mix in your local grocer)
1 diced roma tomato
steamed tortilla (I prefer steamed corn tortillas but flour tortillas are delicious, too)
ranch dressing

Directions:
 1 Cook the fish sticks according to package directions ( I prefer the Gorton's Beer Batter brand) but use whatever you have.
2 Mix about two cups of the shredded slaw mix with the diced roma tomato and toss until combined.
3 Place a fish stick or two with a couple of pinches of the cabbage/tomato mixture with a big squirt of (about 1 TB) of Ranch dressing into a steamed corn or flour tortilla.
4 A squirt of lime juice gives them a great fresh taste if you have some.
5 Fold it in half and enjoy. 

Fish Nuggets

Total Time: 25 mins
Prep Time: 10 mins
Cook Time: 15 mins
 From : http://www.food.com/recipe/fish-nuggets-138331

 1/2 lb fish fillet (cod or any other firm fish)
1 tablespoon lemon juice
3 tablespoons milk 1 egg 2 tablespoons Dijon mustard 2 tablespoons yogurt salt pepper breadcrumbs

Directions:
 1 Preheat oven (395°F, 200°C). Line out a baking tray with baking parchment.
2 Cut fish fillet bite-sized pieces (nuggets). Drizzle with lemon juice. Sprinkle with salt and pepper to taste.
3 In a bowl combine milk, egg, mustard and yogurt. Mix well and add salt and pepper to taste.
4 Dip the fish nuggets into milk mixture to cover nuggets with the sauce.
5 Take nuggets out of the sauce (using a fork) and let drip off excess of sauce and coat with breadcrumbs.
6 Place them on the baking tray and bake them for 10 minutes. Then heat up the oven and broil them until they are golden brown.
7 Take them out of the oven and serve them hot with your favorite sauce, salsa or dip.

NOTE: Can easily prepared in advance and freeze. Follow the directions and bake them only for 10 minutes. Take them out of the oven and freeze them. To serve: take them out of the freezer, thaw and broil them until they are golden brown.

NOTE: I do not have given the amount of breadcrumbs needed. Sometimes I need more, sometimes less. But coat the nuggets only with a thin layer of breadcrumbs. You can replace the breadcrumbs by ground almonds. This will add a nutty flavor to the nuggets.

Chocolate Bourbon-Caramel Truffles

chocolate bourbon caramel truffles
from http://spabettie.com/2012/11/26/chocolate-bourbon-caramel-truffles/
 inspired by Bourbon-Caramel Truffles
 dairy, soy, and gluten free, vegan
 makes 17-20 truffles

6 large Medjool dates, pitted
3 tablespoons bourbon
3 tablespoons water
1 tablespoon vanilla paste
5 ounces dark chocolate, chopped
unsweetened cocoa powder, for dusting

In saucepan over medium heat, combine pitted Medjool dates with bourbon. As the dates warm, continually stir with bourbon and mash into a paste, adding water by the tablespoon as needed until a smooth paste forms. Reduce heat to low, add vanilla and chopped chocolate and stir until chocolate melts to a smooth consistency.

Let chocolate date mixture cool, transfer to covered container and refrigerate several hours to overnight.

Once cool, spoon small amounts and roll into balls, just under one inch in size. Roll through cocoa powder, return to refrigerator to cool.

POLKA DOTTED CAKE

POLKA DOTTED CAKE
==================
Over the last week, a couple people have sent me this same idea. I am posting it because this polka dotted cake is fun, festive and colorful. And you can use whatever color polka dots you choose to go with any theme party.

 YOU WILL NEED: --------------------------
*2 boxes of white cake mix (one for the cake and one for the cake balls) and the oil eggs etc. ingredients to make the cake.
 *vanilla pudding

OPTIONAL *1 cake ball pan OR Babycakes brand cake ball maker (I found both at bed bath and beyond to be the cheapest place)
(these make little "baked" cakeballs, as opposed to the hand rolled cake balls which I think will be too dense to put inside this cake)
*Food coloring in the colors you want your polka dots to be
*frosting and candy decorations of your choice for the top of cake 

HOW TO MAKE: ----------------------------- CAKEBALLS:
(Polka Dots)
1. Prepare one box of white batter for the cake balls. (Some people may want to substitute the milk in the recipe with vanilla pudding, I hear it keeps the cake balls moist, but have not done this myself)
2. Put SOME white cake batter aside and leave it uncolored, as you will need to roll your cake balls in the batter before inserting into the cake.
3. Seperate remaining cake batter into equal portions and color to your desire
4. Bake the cakeballs in either your cakeball pan or babycakes cake ball maker machine
5. Set aside to cool

CAKE:
1. Prepare white cake mix as directed.
2. Fill 2 round pans slightly, but do not fill completey yet, as we will need to place the cake balls in and then cover all with the remainder of the white batter.
3. Roll your colored cake balls in the white batter, and start placing them in the round pan. Depending on your cake ball size will depend on how many you will place.
4.. Pour in remaining white batter over entire pan with cakeballs placed in it.
5. Bake as directed. until toothpick comes out clean.
6. Cool
7. Frost and decorate how you choose.

CLICK ONE OF THE TWO LINKS BELOW FOR DETAILED INSTRUCTIONS. ONE LINK IS FOR A CAKEBALL PAN, THE OTHER IS FOR A CAKEBALL MACHINE. This may be a trial and error at first but the end result will be delightful. IF USING A CAKEBALL PAN, CLICK THIS LINK FOR MORE DETAILED INSTRUCTIONS: http://once-upon-a-pedestal.blogspot.com/2012/05/polka-dot-cake-from-bake-pop-pan.html 

 IF USING A CAKEBALL MAKER MACHINE, CLICK THIS LINK FOR MORE DETAILED INSTRUCTIONS: http://easybaked.net/2013/01/25/polka-dot-cake/

Baked Crab Rangoon

Why didn't anyone tell me these were so easy!

Baked Crab Rangoon
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
1 small green onion
4 oz imitation crab (I will use real crab)
3 oz cream cheese
14 wonton wrappers

Cut up the crab and mix it in with garlic salt, worcestershire sauce, green onion and cream cheese (I would microwave the cream cheese for about 40 seconds to soften) Spoon into wontons.

Bake at 425 °F for 8-10 minutes or until golden brown.