Maize de Crema

Ingredients:

3 tbsp. butter
2 packages cream cheese, cut into cubes
1 bag (20 oz.) frozen corn
2 tbsp. sour cream
Sugar to taste

Directions:

In a saucepan, melt butter. Add frozen corn and cook 10 minutes or until thawed, stirring constantly to prevent burns. Once corn is thawed, add cream cheese cubes.

Cook the corn and cream cheese over medium heat until the cream cheese is melted, stirring constantly. Once the corn mixture is melted, add sour cream. Taste corn and add sugar to taste (if you like saltier foods you may want to add salt instead as this can be a bit sweet).

Continue to simmer over low heat until ready to serve.

Tips:

-This dish takes approximately 25 minutes from start to finish.
-Be careful when making this dish. It is easy to burn because of the cream cheese and lack of water.
-This recipe is always a hit at potlucks.

Bon appetite!

Caramel Apples

Ingredients:

5 apples
1 pkg. caramels (about 50)
2 tbsp. milk
5 wooden Popsicle sticks.

Directions:

Wash apples, remove stems and insert Popsicle sticks into the stem end of each apple. Cover counter with wax paper and spray with non-stick spray.

Unwrap caramels and place in a microwave safe bowl. Add milk to the caramels and microwave until caramels are completely melted (about 3 minutes), stirring every minute.

Dip apples into melted caramel until evenly coated. Allow excess caramel to drip off. Scrape bottom of apples, then place on wax paper. Allow to cool (refrigerate, if desired) until ready to serve. Enjoy!

Turkey Lettuce Wraps

Ingredients:

1 tbsp. olive oil
1/2 onion
1 tbsp. minced garlic
1 lb. ground turkey
1/4 c. stir-fry sauce
2 tbsp. soy sauce
3 tbsp. Sriracha Hot Chili Sauce (optional)
1 head iceberg lettuce, leaves separated

Directions:

In large skillet, heat olive oil over high heat. Add onions and garlic and cook until translucent, about 5 minutes. Add turkey and cook, breaking up the meat with a spoon.

Once meat is cook thoroughly, stir in stir-fry sauce, soy sauce, and Sriracha. Cook until heated through. Divide mixture among the lettuce leaves and serve immediately.

Tips:

-You can substitute ground beef for the ground turkey, but turkey is a healthier choice.
-You can add shredded carrots to the ground turkey mixture for added healthiness.

Baked Chicken with Spicy Dry Rub

Spicy Dry Rub Ingredients:

1/4 tsp. cumin
1/4 tsp. Caribbean Jerk seasoning (optional, but recommended)
1/4 tsp. Italian seasoning
1/4 tsp. ground red pepper
1/4 tsp. garlic salt
1/4 tsp. dried thyme flakes
1/4 tsp. salt
1/4 c. brown sugar

Directions for Spicy Dry Rub:

Mix all ingredients together. Rub on chicken, shrimp, or turkey. Prepare meat as directed.

Makes approximately 1/2 c. Spicy Dry Rub



Baked Chicken with Spicy Dry Rub

Ingredients:

1 whole chicken, cut into pieces
Spicy Dry Rub

Directions:

Rub chicken with Spicy Dry Rub. Bake at 350 degrees for 30 minutes or until juices in chicken run clear.

Love Mussels

Ingredients:

1 tbsp. butter
1 tbsp. olive oil
1 medium onion, diced
2 tbsp. minced garlic
1 can diced tomatoes
1 small can tomato sauce
1 tsp. Italian Seasoning
1 tsp. pepper
1 tsp. salt
1 tsp. cayenne pepper
1 lb. mussels
Cooked pasta-preferably spaghetti or angel hair pasta

Directions:

Melt butter in a skillet with high sides. Add olive oil, diced onion, and minced garlic to melted butter. Cook onion and garlic until translucent, about 6 minutes. Add in tomatoes and tomato sauce. Add in spices until well-incorporated. Cover and reduce heat to medium-low. Allow tomato mixture to simmer for 10 minutes.

After the tomato mixture has simmered, add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. *Discard any unopened mussels.

Serve mussels over hot cooked spaghetti or angel hair pasta.

Source:

www.allrecipes.com

Tips:

*You need to discard any unopened mussels at this point because any unopened mussels are not considered safe to eat.

-This meal is also excellent if you omit the pasta. If you do this, you can serve a crusty bread and dip the bread into the sauce!
-Feel free to play around with the spices. If you prefer a spicier dish, add more cayenne pepper or Cajun seasoning. If you prefer a milder dish, serve the mussels over mashed potatoes!

Taco Roasted Chicken

Ingredients:

1 whole, roasting chicken
1 pkg. Taco Seasoning
2 tbsp. pepper

Directions:

Place chicken in a roasting pan. Rub both sides with taco seasoning and pepper. Cover chicken with aluminum foil or roaster lid. Roast chicken until no pink shows in meat and juices run clear (about 3 hours for a frozen chicken, about 1 1/2 hours for a thawed chicken).

Serve chicken with any vegetable of your choice.

Source:

My creativity

Lazygirl's Turkey Stroganoff

Ingredients:

1 (8 oz.) pkg egg noodles, cooked
1 tbsp. vegetable oil
1 lb. ground turkey
1 tbsp. minced onion
1 cube chicken bouillon, crumbled
1 (10.75 oz.) can condensed cream of mushroom soup
1/2 c. water
1 tbsp. paprika
salt and pepper to taste

Directions:

Heat the oil in a skillet over medium heat.
Place the turkey and onion in the skillet and cook until turkey is evenly brown and onion is tender.
Mix in the bouillon.

Stir in the cream of mushroom soup and water into the skillet.
Cook and stir until heated through.
Season with paprika, salt and pepper.

Serve over the cooked egg noodles.

Tip:

If you are a sour cream lover, you can add in 1/2 c. sour cream when you add in the mushroom soup. It adds to the creaminess of the dish.

Asian Chicken and Noodles

Ingredients:

1 pkg. chicken flavor ramen noodles
1 bag frozen vegetables
1 tbsp. oil
1 lb. boneless, skinless chicken breasts, cut into thin strips
1/4 c. stir-fry sauce

Directions:

Reserve seasoning packet from noodles.
Bring 2 cups water to a boil. Add noodles and vegetables.
Cook 3 minutes stirring occasionally; drain.

Meanwhile, heat oil in large, nonstick skillet over medium-high heat.
Add chicken; cook and stir until browned-about 8 minutes.
Stir in noodles, vegetables, stir-fry sauce and reserved seasoning packet.
Heat through

Source: Campbell's Cookbook

The World's Best Cinnamon Rolls. Period!

Ingredients:

2 c. vanilla ice cream, any brand
½ c. butter
1 c. brown sugar
1 ½ c. chopped pecans, optional but recommended
1 pkg. Rhodes cinnamon rolls, frozen. Reserve icing for after baking.

Directions:

In large skillet or saucepan combine ice cream, butter and brown sugar. Heat on medium heat, stirring continuously, until melted together. Meanwhile, place the cinnamon rolls in a 13x9 in baking dish. Once ice cream mixture is melted together, stir in pecans and pour over cinnamon rolls. PICK UP EACH ROLL TO ENSURE THAT THE ICE CREAM MIXTURE IS UNDERNEATH EACH ROLL!!

Allow the cinnamon rolls to sit out on the counter overnight. **Do NOT skip this step, the rolls have to rise. Also, do not place the rolls in the refrigerator, they must be left on the counter.**

In the morning, bake the cinnamon rolls at 350 degrees for 30 minutes or until golden brown on the top. Remove from oven and frost with reserved icing.

Source: Michelle Haupt

Special thanks to Jenae Harris and Michelle Owens for testing out the cinnamon rolls!

Blackberry Beef Marinade Stir-Fry

Ingredients:

Marinated Blackberry Beef, reserve ½ marinade
½ c. stir-fry sauce
1 zucchini, cubed
1 bag frozen vegetables
½ c. reduced-fat soy sauce
1 onion, diced
Olive oil for stir-frying
Lime juice to taste (optional)
Hot cooked rice

Directions:

In medium wok, drizzle olive oil and heat on med-high heat until hot, but not smoking. Add beef and ½ marinade and cook 6 minutes or until lightly browned. Remove beef from wok. Add onion and zucchini to wok and cook 8 to 10 minutes until zucchini is beginning to brown and onions are translucent. Add vegetables, stir-fry sauce and soy sauce to wok. Let cook until vegetables are done, approximately 10 minutes. Return beef to wok and allow to cook until beef reaches desired level of doneness (approx. 5 min. for medium and 10 for well-done). Serve stir-fry over hot rice.

Source: my creativity

Blackberry Beef Marinade

Ingredients:

1 orange
¼ c. EACH: Arbor Mist Blackberry Merlot, Low-Sodium soy sauce, and Stir-Fry sauce
1/8 c. EACH: lime juice, olive oil, and Sriracha HOT chili sauce (can be found at Wal-Mart)
1 tsp. garlic salt
1 tsp. seasoned meat tenderizer (optional)

Directions:

Cut orange in half. Squeeze juice into small bowl. Add remaining ingredients to the bowl. Stir to mix. Pour marinade in bag to cover beef. Allow to sit at least 5 hours, but preferably overnight.

This marinade is for beef—specifically beef that will be used on the grill or in stir-fry.

Source: my creativity

Apple Delite!

Ingredients:

3c. apples, peeled, and sliced
1 pkg. (3 oz.) Jell-O (in powder form)
1c. flour
1c. sugar
½ c. butter, room temperature

Directions:

Place sliced apples in a buttered, 9 in. square baking dish.
Sprinkle gelatin over apples.
In a small bowl, combine sugar, butter and flour. Mix until crumbly.
Sprinkle over apples and bake at 350° F for 30 minutes or until top is light brown and firm to touch.

Source: www.allrecipes.com

Tips:

This is wonderful regardless of what type of apples you use; however, if you use green apples (Granny Smith, Jonah Gold, etc.) then use lime Jell-O. If you use any type of red apple, use a red Jell-O (the flavor does not matter).