Pretzel-Crusted Chicken

1/2 cup butter, melted
1 tsp. cayenne pepper
1/8 tsp. garlic powder
1 cup finely crushed pretzels
1/2 tsp. pepper
1 1/2-2lbs chicken (thighs/drumsticks, etc)


In a shallow bowl, combine the butter, cayenne and garlic powder. In another shallow bowl,combine the pretzels and pepper. Dip chicken in butter mixture, then roll in pretzel mixture.

Place in a greased 13in x 9in baking dish. Bake chicken, uncovered at 350 degrees for 50-55 minutes or until thermometer reads 180 degrees, turning once.


Prep: 10 minutes Bake: 50 minutes  makes about 5 servings

Orange-Glazed Cornish Hens

4 Cornish Hens, thawed
1 tsp. salt
1/4 tsp. black pepper
1/2 cup. frozen orange juice concentrate, thawed
1/4 cup ketchup
1/4 cup honey


1) Preheat oven to 375 degrees. Wash hands. Rinse hens with cold water & pat dry with paper towels. Sprinkle hens with salt and pepper; place in oiled roasting pan. Wash hands.

2) Roast hens 30 minutes. Combine orange juice concentrate, ketchup and honey. Baste hens with glaze. Roast, basting every 10 minutes, 40 minutes longer or until internal juices of chicken run clear. (or insert instant read meat thermometer into thickest part of chicken. Temp should read 180 degrees). Let stand 10 minutes before serving. Refrigerate leftovers immediately.

Prep: 10 min. cook: 70 min  servings: 8

Cheesy Bacon Chicken

Boneless, skinless Chicken Breast (as much as you want)
Bacon (however much you want)
Cheese
Onions (or onion salt/powder)
Garlic (or garlic salt/powder)

From the ingredients you can really do whatever you want with this. It's not an exact recipe. You can also add green peppers or BBQ sauce, whatever you want. Its pretty hard to mess up.

1) Cook bacon & crumble it.
2) Cook the onions or green peppers in the bacon grease (if using them). Then cook the chicken in the grease adding any garlic/onion salt/powder you want.
3) Put cooked chicken in baking dish. Add onion/ green pepper mixture to top. Sprinkle on crumbled bacon. Add cheese. Put in heated 350 degree oven till cheese is melted.
4) Enjoy!

French Toast Casserole

Challah or other firm white bread
1/2 cup packed brown sugar
1 3/4 cup milk
1 tsp Cinnamon (or to taste)
8 large eggs
2 tsp. vanilla extract
maple syrup, for serving

1) Using a piece of waxed paper, generously grease a 13in x 9in. glass baking dish with softened butter.
2) Slice the Challah into 12 (1in. thick) slices, then cut each slice into 1in. cubes.
3) In a small bowl, combine the brown sugar & cinnamon.
4) Arrange half the bread in a single layer in the prepared dish, then sprinkle half the sugar mixture evenly over the top. Add a second layer with the remaining bread & the sugar mixture.
5) In a large bowl, whisk together the eggs. Add the milk & vanilla extract whisking until well blended.
6) Starting from the sides of the dish & working toward the center, pour the egg mixture evenly over the bread. With a spatula, gently press down on the bread to coat it with the egg mixture. Cover the dish with aluminum foil & refrigerate overnight or at least 4 hrs.
7) Heat the oven to 350 degrees. Bake the casserole covered for 20 min. Then remove the foil & continue baking until the casserole turns a light golden brown & looks slighty puffed, about 30 min. more. Serve warm with maple syrup.

Pizza Dog Burgers

1 egg, slighty beaten
1/4 cup milk
1/2 lb. bulk Italian Sausage
6 franks (hot dogs)
3/4 cup soft bread crumbs ( 1 slice)
1/2 lb. ground beef
1 (8oz) can pizza sauce
spices (whatever you wanna add is ok)

1) Combine the eggs, bread crumbs, milk and 1/2 tsp. salt in a bowl, then add the sausage and ground beef; mix thouroughly. (If adding additional spices add them now)
2) Roll around franks, then roll on wax paper to make sure they are firm.
3) Place on a greased baking sheet and cover.
4) Bake at 400 degrees for about 30 minutes.
5) Brush with pizza sauce and then bake a little longer (about another 10-15 minutes)
6) Brush with pizza sauce again and serve on toasted rolls (if you choose).

Applebee's Baby Back Ribs

3 (1lb) racks pork baby back ribs cut in half
1 cup ketchup
1/4 cup apple cider vinegar
3 tbsp. dark brown sugar
3 tbsp. worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt


1) Place ribs in a large pot  and fill pot with enough water to cover ribs.
2) Bring water to a boil, reduce heat, cover and simmer for 1 hr. , or until ribs are fork tender.
3) While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4) Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5) Place boiled ribs, meat side down, on a broiler pan.
6) Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7) Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred.

Serves 3


Tip: If you like the ribs falling off the bone, add 1 cup of apple cider vinegar to water before placing ribs to boil.

Slow Cooked Beer Dogs

2 pkg. sausage dogs
2 cans sauerkraut
1/2 bottle beer (any beer brand will do)
buns
mustard (or any topping you want)

1) Put the sauerkraut & beer in a slow cooker, add sausage dogs & cook on low 3-4hrs.

2) Serve on buns with sauerkraut & mustard.

serves: 8

Chicken Spaghetti Casserole

8 oz uncooked spaghetti
1 cup ricotta cheese
1 cup (4oz) shredded part-skim mozzarella cheese, divided
2 tbsp. grated parmesan cheese
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
1 jar (26oz) meatless spaghetti sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 jar (4.5oz) sliced mushrooms, drained (optional)
4 breaded fully cooked chicken patties (10 to 14oz)



1) Cook spaghetti according to pkg directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, parmesan, italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

2) Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13in x 9in. baking dish; top with cheese mixture.

3) Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

makes at least 4 servings

Penne Pasta w/Vodka Sauce

1 lb. penne pasta
1 stick butter
1 small onion, chopped
1 tsp. minced garlic
2 cans crushed tomatoes (28oz ea.)
1 tsp. sugar
1/2 cup. vodka
1/2 pint heavy cream
salt & pepper to taste

1) Cook pasta as directed on box. Heat large skillet, melt butter, add onion & cook until translucent. Add garlic, cook 2 minutes, stir in tomatoes cook 5 minutes & stir in sugar, salt & pepper then cook 15 to 20 minutes stirring occasionally.
2) Stir in vodka & cook another 10 minutes. Stir in cream & cook additional 3 to 5 minutes.
3) Enjoy over pasta.

Tip: you can use any pasta you want. to kick it up you can add crushed red pepper. Sprinkle it with parmesan cheese, omit the garlic or substitute 2 shallots for the onion.

Pizza Mac & Cheese

1 pkg. (7.25oz) mac & cheese dinner mix
6 cups water
1 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 1/2 cups (6oz)  shredded part skim mozzarella cheese
1 1/2 cups (6oz) shredded cheddar cheese
1 jar (14oz) pizza sauce
1/2 cup sliced pepperoni


1) Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni, cook for 8-10 minutes or until tender.

2) Meanwhile, in  a large skillet, cook the beef , onion and green pepper over medium heat until meat is no longer pink; drain.

3) Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2 1/2 qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining  cheeses.

4) Bake , uncovered, at 350 degrees for 30-35 minutes or until heated through.

Serves 6

Pork Sandwiches w/Root beer BBQ sauce

1 boneless pork sirloin roast (2 lbs)
1 medium onion, sliced
2 tbsp. dried minced garlic
3 cups root beer,  divided
1 bottle (12 oz) chili sauce
1/8 tsp. hot pepper sauce
8 kaiser rolls, split

1) Place roast in a slow cooker. add onion, garlic and 1 cup root beer. Cover and cook on low for 9-10 hrs or until meat is tender.
2) In a small saucepan, combine chili sauce, hot pepper and remaining soda. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened.
3) Remove meat from slow cooker; cool slightly. Discard cooking juices. Shred pork with two forks and return to slow cooker. Stir in bbq sauce. Cover and cook on low for 30 minutes or until heated through. Serve on rolls.

Makes at least 8 servings

Tempting Tacos

1 lb. ground beef
1/4 cup worcestershire sauce
1 small onion, chopped
1 clove garlic, finely chopped
1/2 tsp. chili powder
1/2 tsp. ground cumin (optional)
12 taco shells
 taco garnishes


1) In 12-in. nonstick skillet, brown ground beef with onion and garlic: drain. Stir in worcestershire sauce, chili powder and cumin. Simmer 2 minutes or until liquid is almost absorbed. Evenly fill taco shells. Serve with garnishes (salsa, chopped tomatoes, chopped onions etc...)

Diana's meatloaf

3/4 cup milk
1 1/2 cups bread crumbs
2 lbs. ground beef (meatloaf mix works best)
1 tsp. salt
1/8 tsp. ground pepper
1/4 tsp. crushed red pepper (optional)
1 small onion, finely chopped, about 1/4 cup
2 eggs, well beaten
1/4 cup ketchup
3 tbsp brown sugar
2 tbsp. prepared mustard

1) In a medium bowl pour milk over bread crumbs.
2) Add beef, salt, peppers, onion and eggs.
3) Mix thoroughly.
4) Turn meat mixture into a 9 x 5 in. loaf pan that has been greased or sprayed with nonstick spray.
5) In a seperate small bowl mix ketchup, brown sugar and mustard. Spread over top of meat loaf.
6) Bake in a 325 degree oven for 1 1/2 to 2 hrs.
7) Drain off any fat and let sit 5 minutes before slicing.

Tip: You can also mix the ketchup, brown sugar and mustard together and add to the meatloaf to make it moister, if you choose. The measurements for the topping can be adjusted as to taste.

Chipotle-Marmalade Chicken

4 boneless skinless chicken breast halves ( 6oz ea.)
1/4 tsp. salt
dash pepper
1/2 cup chicken broth
1/3 cup orange marmalade
1 tbsp. canola oil
1 tbsp. balsamic vinegar
1 tbsp. minced chipotle pepper in adobo sauce
1 tbsp. honey
1 tsp. chili powder
1/4 tsp. garlic powder
4 tsp. cornstarch
2 tbsp. cold water

1) Sprinkle chicken with salt and pepper. Transfer to a slow cooker. In a small bowl, combine the broth, marmalade, oil, vinegar, chipotle pepper, honey, chili powder and garlic powder; pour over chicken. Cover and cook on low for 4-5 hrs or until meat thermometer reads 170.

2) Remove chicken to a serving platter: keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.

Beef Goulash

1 tbsp. olive oil.
1 small onion, chopped
1/2 lb. ground beef
1/2 tsp.salt
1/4 tsp. pepper
1/2 tsp. minced garlic
1 1/2 cups whole tomatoes, crushed
2 tbsp. tomato paste
1/2 tsp. sugar
1 1/2 cups pasta, rotini or other pasta, cooked



Saute the onions and garlic in the olive oil. Add the meat and brown. Drain off excess fat.

Mash tomatoes with potato masher. Add tomato paste, salt, pepper, & sugar to meat.

Mix meat sauce, tomatoes and pasta together. Serve hot.

Serve with garlic bread.

San Francisco Chops

4 pork chops, 1/2 to 3/4in. thick, about 1 1/2lbs
1 tbsp oil
1 clove garlic, minced
Sauce:
2 tsp. oil
4 tbsp. dry sherry or broth
4 tbsp. soy sauce
2 tbsp. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 tbsp.water


1) Trim pork chops of fat.
2) Heat oil in skillet. Brown chops on both sides.
3) Remove and add a little more oil if needed.
4) Saute garlic for a minute, being careful not to burn it.
5) Combine oil, sherry or broth, soy sauce, brown sugar & red pepper.
6) Place chops in skillet. Pour sauce over them. Cover tightly.
7) Simmer over low heat until chop are tender & cooked through, 30 to 35 min. Add a little water, 1 to 2 tbsp. if needed to keep sauce from cooking down too much. Turn once.
8) Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened.
9) Pour over chops & serve.

Tip: Boneless pork loin chops can be used. Trim fat & pound to 1/4 in. thickness. Cooking time takes only 20 min.

Polynesian Roast Beef

1 beef top round roast (3 1/4lbs)
2 tbsp. browning sauce, optional
1/4 cup all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 medium onion, sliced
1 can (8oz) unsweetened sliced pineapple
1/4 cup packed brown sugar
2 tbsp. cornstarch
1/4 tsp. ground ginger
1/2 cup beef broth
1/4 cup soy sauce
1/2 tsp. minced garlic
1 medium green pepper, sliced

1) Cut roast in half; brush with browning sauce, if desired. Combine the flour, salt and pepper; rub over meat. Place onion in slow cooker; top with roast.
2) Drain pineapple, reserving juice; refrigerate the pineapple.  In a small bowl, combine the brown sugar, cornstarch and ginger; whisk in the broth, soy sauce, garlic and reserved pineapple juice until smooth. Pour over meat. Cover and cook on low for 7-8 hrs.
3) Add pineapple and green pepper. Cook 1 hr longer or until meat and green pepper are tender.

makes: 10-11 servings

Bubble Pizza

1 1/2lbs ground beef
1 can (15oz) pizza sauce
2 tubes (12oz ea.) refrigerated buttermilk biscuits
1 1/2 cups (6oz) shredded mozzarella cheese
1 cup (4oz) shredded cheddar cheese

In a skillet, brown the beef; drain. Stir in pizza sauce. Quarter the biscuits; place in a greased 13in x 9in x 2in baking dish. Top with the beef mixture. Bake , uncovered, at 400 degrees for 20-25 minutes. sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Let stand for 5-10 minutes before serving.

Makes 6-8 servings

Meatball Sandwiches

30 meatballs  (frozen or fresh)
1 cup ketchup
3/4 cup packed brown sugar
1/4 to 1/2 cup chopped onion
1/4 tsp garlic powder
1/8 tsp. liquid smoke, optional
6 sandwich rolls, split


Place meatballs in an ungreased 1-qt. baking dish. Combine the next five ingredients; pour over meatballs. Cover and bake at 350 degrees for 1hr. Serve on rolls.

makes 6 servings

Maple Mustard Chicken

6 boneless skinless chicken breast halves (6 oz ea.)
1/2 cup maple syrup
1/3 cup stone ground mustard
2 tbsp. quick cooking tapioca
Hot cooked brown rice

1) Place chicken in a slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low 3-4 hrs or until a meat thermometer reads 170 degrees.

Serve with rice. 

makes 6 servings