Banana Spit Icebox Cake

If you're going to a BBQ or a potluck you defiantly want to bring this! It supper easy and it taste amazing!! Happy Summer Cooking!

Ingredients

• 1 carton (16 ounces) frozen whipped topping, thawed
• 1 cup (8 ounces) sour cream
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 can (8 ounces) crushed pineapple, drained
• 24 whole graham crackers
• 2 medium bananas, sliced
• Toppings: chocolate syrup, halved fresh strawberries and additional banana slices

Directions

• In a large bowl, mix the whipped topping, sour cream and pudding mix until blended; fold in pineapple. Cut a small hole in the corner of a pastry or plastic bag; fill with pudding mixture.
• On a flat serving plate, arrange four crackers in a rectangle. Pipe about 1 cup pudding mixture over crackers; top with about 1/4 cup banana slices. Repeat layers five times. Cover and refrigerate overnight.
• Before serving, top with chocolate syrup, strawberries and banana slices. Yield: 10 servings.

Molasses-Glazed Baby Back Ribs

Every month I look forward to getting my Taste of Home Magazine in the mail.  It is one of the best Christmas presents my Mother-In-Law ever got me.  TOH has so many awesome recipes.  In our home, we love to try new recipes.  I rarely make the same thing twice, unless it is unbelievably, amazingly, delicious.  These ribs were just that.  I can guarantee I'll be making these again!

Prep: 20 min + overnight marinating

Grill: 70 min

yeild: 4 servings

Ingredients

4 1/2 lbs. pork baby back ribs

2 liters cola

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic salt

1/4 tsp dried oregano

1/4 tsp onion powder

1/4 tsp cayenne pepper

BBQ Sauce

1/4 C. Honey

1/4 C. Ketchup

1/4 C Molasses

1 Tb course ground dijon mustard

1/2 tsp cayenne pepper

1/2 tsp salt

Directions

1. Place Ribs in a large resealable bag.  Pour in 2 liters of coke.  Seal and refrigerate over night. 
2. Drain and discard marinade.  Pat the ribs dry with paper towels.  Combine the seasonings; rub over ribs.
3. Prepare grill for indirect heat using disposable aluminum baking dishes.  Place them under the grill rack right above the flames. Place ribs on grill rack directly over drip pans. grill covered over medium heat for 1 hour, turning occasionally.
4. in a small bowl combine BBQ sauce ingredients.  Brush over ribs.  Grill for an additional 10-20 minutes or until browned, basting and turning occasionally.  

Banana and Cream Oatmeal

This is the best oatmeal I have ever had.  My husband doesn't love oatmeal but ate this without complaining.  (always a good sign right?!)

Ingredients

• 2 cups water
• 2 cups milk
• 2 cups quick-cooking oats
• 2 medium ripe bananas cut into coins
• 1/2 cup non-fat sweetened condensed milk
• 1/2 tsp cinnamon

Directions 

1. In a large saucepan bring water and milk to a boil.
2. Add the oats and reduce heat to medium.  Cook for one minute stirring the whole time.
3. Remove from heat, add banana slices and condensed milk.  Stir to mix.  
4. Cover the saucepan with the lid and let set for 2-5 minutes, or until desired thickness is reached.
5. Serve warm, sprinkled with cinnamon, pecans or walnuts, and a splash of milk.  YUM!  

Baked Beans

These are the perfect side dish for BBQs.  They are sweet and savory, plus they contain bacon.  Lets face it... bacon makes everything better!

Ingredients

• 2 16 oz cans baked beans (I like the maple brown sugar ones best)
• 1/4 c. molasses
• 1/4 cup chopped sweet onion
• 4 Tb brown sugar
• 1 Tb prepared Dijon mustard
• 2 Tb ketchup
• 2-4 slices bacon cooked until crispy, then crumbled

Directions

1. Preheat oven to 350.
2. Combine all ingredients in a greased casserole dish.  (I like to line mine with tinfoil for easy clean up).  
3. Cover and bake for three hours or until thick.

Grandma's Apple Toffee Dip

This is the best dip EVER!!  I've brought it to a number of parties and everyone always raves about it.

Ingredients

• 3/4 C. white sugar
• 1/2 C. brown sugar
• 8 oz softened cream cheese
• 1 tsp. vanilla
• 1/2 package of scores or heath toffee bits
• 6-9 granny smith apples, cored and chopped into wedges

Directions

1. Combine sugars and cream cheese in a medium mixing bow and mix on medium speed until well combined.
2. Pour in toffee and mix with a spoon until well combined.
3.  Cut apples and soak in lemon juice to prevent browning.

Easiest Salsa Ever

This is my mother-in-law's salsa recipe.  It is quick, easy, and most importantly, it is delicious.  With only seven ingredients, you cant go wrong....

Ingredients

• 1 6 oz can green chilies
• 5 green onions (cut off the tip of the white end and only use the first 2 inches or so of the green part)
• 2 large cans tomatoes, drained (I use Mexican stewed, but you can use diced or whatever)
• 1 tsp crushed red pepper
• 2 tsps salt
• 1 tsp garlic powder
• half bunch of fresh cilantro

Directions

1. Place all ingredients in a  food processor and pulse until smooth.  Chill for at least an hour before serving.

Jalapeno Mac&Cheese

Have you ever been to Famous Dave's?  We love that place and visit it quite frequently.  One of my FAVORITE things there, besides the spicy sausage and ribs, is their jalapeno mac&cheese.  It's super cheesy, creamy, and has a little kick, but not so much that kids don't love it too.  Here is the recipe.

Ingredients

• 1/4 c. butter
• 3 jalapenos, seeds removed and diced
• 3 cloves of garlic
• 3 Tb flour
• 2 c. milk
• 1 tsp black pepper
• 1 1/2 tsp salt
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• 12 oz dry macoroni
• 8 oz sharp cheddar cheese (I usually use the three cheese Mexican blend because its one I always have on hand)
• 3/4 cup Italian bread crumbs

Directions

1. Preheat oven to 350.
2. Bring a large pot of water to a boil for macaroni.  
3. Melt butter in in a medium saucepan, add chopped garlic and jalapenos.  saute until semi-tender.
4. Add flour, pepper, salt, cumin, and cayenne pepper.  stir it all together.  
5. Slowly add milk and simmer 15-20 minutes.
6. Meanwhile add macaroni to boiling water along with a little oil to prevent sticking.
7. Spray a casserole dish with cooking spray.
8. Add cheese to sauce and stir until melted.
9. Drain Macaroni when it reaches desired doneness.  Return to saucepan.  Add cheesy sauce to noodles and mix til combined.
10. Pour into buttered baking dish, top with breadcrumbs, and bake until top is golden brown and bubbly.   

Enjoy!!

Kickin' Craisen Cookies

The recipe for these super yummy cookies came from a series of murder mystery books that toss in a few recipes every chapter.  Josi S. Kilpack books are quick and easy reads.  I recommend the books and seriously, all the recipes I've tried out of these books are awesome.

Ingredients

• 1 c. Butter (softened to room temperature)
• 1 c. Sugar
• 1 c. Brown Sugar
• 2 eggs
• 1 tsp Vanilla
• 2 c. Flour (I use 1/2 white 1/2 wheat flour)
• 2 1/2 c. quick oats
• 1/2 tsp salt, cloves, and ground ginger
• 1 tsp baking soda, baking powder, and cinnamon
• dash (1/8 tsp or so) cayenne pepper
• 1 1/2 c. craisens
• 1 c. white chocolate chips

Directions

1. Preheat oven to 400 degrees
2. Cream butter and sugars together in a large mixing bowl. Add eggs one at a time.  Mixing well after each addition.  Add vanilla, mix well.
3. Combine flour and oats in a separate medium mixing bowl.  In a small dish combing salt, cloves, ginger, cinnamon, baking powder, baking soda, and cayenne pepper.  mix well.  add to flour mixture. Mix well.
4. Add 1/2 dry mixture to butter mixture mixing well.  Add the rest of the dry mixture.  Mix well.  add white chocolate chips and craisens and mix with a wooden spoon.  Drop by the tablespoon, 2 inches apart, onto an un-greased cookie sheet.  Bake at 400 for 6-9 minutes.  remove from oven.  Cool on pan for 2-4 minutes and continue cooling on cooling rack.  

Makes a little over 3 dozen.  

*Beware.  These cookies ARE addictive.  You WILL eat the entire three dozen if you're not careful.

Peach-Glazed Pork Chops

I like pork chops.  I like pork chops a lot.  I found this recipe in Cooking Light and it's my favorite.  This recipe is easy and packs in tons of flavor.  

Prep time: 25 minutes        Cook:40-45 total                Marinate: 30 minutes to 4 hours (longer is better)

serves 6

Ingredients

• 3 cups chopped peeled peaches (about 1 1/2 pounds, but I used two cans of peaches, juice drained)
• 1 cup dry white wine (I used chicken broth)
• 1/4 cup sugar
• 1 tsp salt
• 1/4 tsp black pepper
• 2 tablespoons white wine vinegar (I used red wine vinegar because I didn't have any white wine vinegar and it tasted good)
• 2 tablespoons molasses
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 6 (6oz) bone-in center-cut pork chops

 Directions

1. Combine first 3 ingredients in a small saucepan and bring to a boil.  Cover, reduce heat, and simmer for 25 minutes.  Uncover and simmer 5 additional minutes.
2. Meanwhile, mix salt, pepper, paprika, chili powder, and cayenne pepper in a small bowl.  Set aside.
3. Place peach mixture in a food processor and process until smooth. Add pepper mixture, molasses, and vinegar.  Pulse to combine.
4. Pour half the  mixture into a zip-lock baggie, add the pork chops and let set in the fridge for 4 hours.
5. Reserve the other half of the mixture in the fridge for basting the pork chops while grilling. 
6. Prepare grill.
7. remove pork from bag; discard marinade. Coat grill with nonstick cooking spray, place pork on the grill.
8. Grill 10 minutes or until pork is done; turning once.  Baste pork every 2 minutes for the first six minutes of grilling.

Maple-glazed Salmon

I adapted this recipe from Cooking Light.  I didn't have all of the ingredients so I improvised, and it actually turned out amazing.  I LOVE it when that happens. This is the best salmon I've had in a long time!

I bought the skinless boneless, pre-portioned, Atlantic salmon from the frozen section at Costco a while back and I think it tastes really good.  I used it for this recipe.

4 servings

Ingredients

• 2 TB pure organic maple syrup
• 1 1/2 TB apple juice
• juice of one lemon
• 2 Tsp hoisen sauce
• 1 1/2 tsp canned minced ginger
• 1 1/2 tsp whole grain Dijon mustard (the pretty chunky kind)
• 1/4 tsp (or round about that) allspice, ginger, nutmeg, and cinnamon
• 1/8 tsp cayenne pepper
• 4 (6oz) salmon fillets

Directions

1. Combine all ingredients but the salmon and mix well.  Add salmon and let marinade in the fridge for at least 15 minutes and up to 1 hour. 
2. Meanwhile heat the broiler.  
3. Remove fish from marinade and place on a greased cookie sheet.  Reserve marinade for basting.
4. Cook fish for 12 minutes or until it flakes easily with a fork, basting every 3 minutes.  Do not overcook.  Check for doneness starting around 8 minutes.

Loaded Baked Potato Casserole

Super good, super easy.  Nuf said.

serves 12

Ingredients

• 5 1/2 C. mashed potatoes (6-7 large baking potatoes)
• 1/2 C. Milk
• 1 (8 oz) package cream cheese softened
• 1 C. sour cream
• 2 tsp dried parsley
• 1 tsp garlic salt
• 1/4 tsp ground nutmeg
• 1 C. shredded cheddar cheese
• 8 slices bacon cooked til crispy and crumbled
• salt and pepper to taste

Directions

1. Preheat oven to 350
2. Peel, quarter, and boil potatoes for 15-20  minutes or until soft.
3. Drain and mash potatoes with a mixer until smooth.
4. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg.  Beat at a medium high speed until nice and creamy, adding salt and pepper to taste.  Mix in 1/2 the bacon.
5. Spoon into a 9X13 baking dish coated with cooking spray.  Top with cheese and remaining bacon.
6. Cover and bake 30 minutes.  Uncover and bake 10 additional minutes or until cheese melts.

*you can make this ahead of time and put in the fridge.  Just be sure to add about 20-30 minutes to the cooking time.

Better then Sex.... Sweet Potatoes

It isn't cake, but its just about as good.  This sweet potato casserole tops them all.  It is a thanksgiving tradition that has spread from Tyson's family, to my family, to my extended relatives, and to many friends.  It is a must try.  Even people who don't like sweet potatoes love this recipe.

Ingredients

• 3 C. cooked, mashed sweet potatoes (the orange kind)
• 1 C. Sugar
• 1/4 C. Butter melted
• 2 eggs, well beaten
• 1 Tsp. Vanilla extract
• 1/3 C. evaporated milk
• 1/2 C. brown sugar
• 1/4 C. flour
• 2 1/2 T. butter, melted
• 1/2 pecan pieces 

Directions

1. Preheat oven to 350.
2. In a large bowl mix the first six ingredients and place into a 2-quart casserole dish.
3. Combine the last four ingredients and sprinkle on top of sweet potatoes. 
4. Bake uncovered at 350 for 25-30 minutes or until top is crispy.

Low-fat, Low-Calorie, Blueberry Muffins

Don't skip this recipe just because it has "Low-fat and Low-calorie" in the title.  These Blueberry muffins are moist, sweet, and delicious, but totally healthy for you at the same time.  These muffins will allow you to indulge in a sweet treat without blowing up your waistline.  At only 80 calories per muffin, how could you not try it?  This recipe is one I adapted from a regular old blueberry muffin recipe found on allrecipes.com.


Ingredients

• 1 1/2 c whole grain rolled oats
• 1 c  lite coconut milk
• 1/2 c unsweetened, natural applesauce
• 1 egg
• 1/4 c. honey
• 1/2 tsp Vanilla extract
• 1 tsp lemon extract (optional, but the extra lemony flavor makes these really tasty)
• 1 tsp lemon zest (again, optional)
• 1 cup whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup fresh or frozen blue berries

Directions

1. Preheat oven to 375.  Grease muffin tins or line with paper liners.
2. Mix oats, coconut milk, applesauce, egg, honey, vanilla, and lemon.  Let stand for about ten minutes.
3. Mix all remaining dry ingredients and gradually add to wet ingredients.  
4. Fold in blueberries and drop by the spoonful into prepared muffin tins. 
5. Bake at 375 for 15-20 minutes.  Remove to cooling rack and enjoy :)

Tacoritos

Here is another Taste of Home favorite!

Ingredients

• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 4 cups water
• 3 tablespoons chili powder
• 1 teaspoon garlic salt
• 1 pound ground beef
• 1 pound bulk pork sausage
• 1/4 cup chopped onion
• 1 cup refried beans
• 8 flour tortillas (8 inches), warmed
• 3 cups (12 ounces) shredded Monterey Jack cheese
• Optional toppings: shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Directions

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add water. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in chili powder and garlic salt. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• In a large skillet over medium heat, cook the beef, sausage and onion until meat is no longer pink; drain. Stir in refried beans; heat through.
• Spread 1/4 cup sauce in a greased 13-in. x 9-in. baking dish. Spread 1 tablespoon sauce over each tortilla; place 2/3 cup meat mixture down the center of each. Top each with 1/4 cup cheese. Roll up and place seam side down in prepared dish. Pour remaining sauce over the top; sprinkle with remaining cheese.
• Bake, uncovered, at 350° for 18-22 minutes or until bubbly and cheese is melted. Serve with optional toppings if desired. Yield: 8 servings.

Crockpot Chicken Tacos

So if  you're not on pinterest.com you're missing out. I found this recipe on there and here is the blog is was on to.http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html
I made these twice now and they are so easy and yumm! 
Crockpot Chicken Tacos

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Jan's Wings

I have a mother-in-law who is super talented in a lot of areas; however, I would argue that one of her greatest talents is cooking.  She makes these super juicy, crispy, and overall delicious chicken wings.  They are my husband's FAVORITE!!  These wings are first breaded and fried, smothered in a sweet teriyaki-like sauce and then slow cooked to perfection. Are these wings quick and easy?  NO!  These wings are time consuming, very time consuming, and to be honest they are a real pain to make (which is why I typically only make them 2-3 times a year).  But are they worth it?  I would say YES.

Ingredients

• 1 C. Flour
• 1 T. Accent
• 2 whipped eggs
•  Butter for frying
• about 50 wings (2 bags from the freezer section works good, just be sure to thaw them out beforehand)
• Sauce
• 3 T. Soy Sauce
• 3 T Water
• 1 C. Sugar
• 1/2 C. Vinegar

Directions

1. Preheat oven to 325
2. Mix accent and flour in a bowl.
3. Melt one cup butter in a frying pan.  
4. Dip the chicken in the egg, then the flour mixture and fry until golden brown.
5. Place in a single layer in a baking dish.
6. Mix the ingredients for the sauce together and pour over the chicken.
7. Bake at 325 for 2-3 hours, basting occasionally (about every 30 minutes).  

Cafe Rio

Café Rio is one of our favorite spots to grab a quick bite to eat.  Who knew making some of  Café  Rio's  signature dishes could be so quick and easy?  Here are three of their famous recipes: Cilantro Lime Rice, Creamy cilantro lime dressing, and their sweet pork.  This dinner literally takes 10 minutes to prepare (minus the 20 minute rice).

Cilantro Lime Dressing

 Ingredients

• 1 1/3 cups sour cream
• ¾ cup mayo
• 1 bunch cilantro, chopped
• 1 package ranch dressing mix
• 4 tablespoons salsa verde (bottled)
• 2 cloves garlic, minced
• 1/8 teaspoon Tabasco sauce
• 1 lime, juiced

 Directions

1. Blend in blender. 
2.  Keep refrigerated. 

Cilantro Lime Rice

Ingredients

• 1 bunch cilantro, chopped
• 2 cloves garlic, minced
• 2 cups rice
• 4 cups water
•  Juice of 2 limes

Directions

1. Saute cilantro, garlic, and rice with 2 tablespoons olive oil. 
2.  Cook 3-5 minutes stirring constantly.  
3. Add water and lime juice.  
4. Cook 15 minutes.
5. Fluff with fork and enjoy  

Café Rio Pork

Ingredients

• 3-4 lb sirloin pork roast
• 1 cup salsa (maybe a bit more)
• 1 cup brown sugar (maybe a bit more, just make the amounts of salsa and brown sugar equal.)

Directions

1. Put pork in crock pot.
2. Mix salsa and brown sugar.
3. Pour mixture over pork.
4. Cook on low 6-8 hours.
5. Shred Pork and enjoy 

Wake Em' Up Breakfast Casserol

This is seriously the best breakfast casserole I've ever had.  I have made it several times and it is always a favorite :)


Serves 10-12


Ingredients

• 1 lb sausage or bacon (healthier I use fat-free sausage or turkey sausage)
• 8 eggs (for healthier I use 4 eggs and 8 egg whites)
• 1/2 tsp dry mustard powder or 1 tsp prepared mustard
• 1 green pepper diced ( I usually saute it before adding it to casserole because my husband doesn't like crunchy veggies in his food)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 1/2 c. small curd cottage cheese ( I sometimes substitute low-fat large curd and don't notice a big difference)
• 1 c. shredded swiss cheese ( you can use two cups of whatever cheese you have on hand, I usually use 2 cups of the mexican blend)
• 1 c. shredded cheddar cheese
• 4 c. frozen hash browns
• 1/2 c. of your favorite veggie (ie. broccoli, onions, zuchini, ect.  I usually add sauted onions, and canned green chilies)

Directions

1. Preheat oven to 350
2. brown sausage or bacon in a skillet until cooked completely.
3. saute onion and green pepper in skillet using rendered fat from sausage or bacon.
4. in a large bowl combine eggs, mustard, salt, pepper, and cottage cheese.  Mix until eggs are slightly beaten.
5. Add hash-browns and cheese. Mix well, then add green pepper, onion, green chilies, and meat.  
6. After everything is mixed, pour into a greased casserole dish.  Bake at 350 for 35-45 minutes or until center is set and edges are browned.
7. Let sit 10 minutes, then cut and enjoy. 

*I'll usually prepare this the night before and put it in the fridge, then pull it out and cook it at 350 for an hour.

Fruit Salsa and Cinnamon Chips

Speaking of BBQ's and Picnics, here is another fabulous side dish everyone will love!! It is SO tasty!! Enjoy :)

serves 6

Ingredients

Fruit Salsa

• 2 kiwis, peeled and diced
• 2 Golden Delicious apples - peeled, cored and diced
• 8 ounces raspberries
• 1 pound strawberries
• 2 tablespoons white sugar
• 1 tablespoon brown sugar
• 3 tablespoons fruit preserves, any flavor

Chips

• 10 (10 inch)four tortillas
• butter flavored cooking spray
• 2 tablespoons cinnamon sugar

Directions

1.  In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. 

            

Cranberry & apple coleslaw

Serves 6

INGREDIENTS

• 1/2 lb shredded cabbage;

• ½ lb shredded carrots;

• 2 granny smith apples, cored and

chopped in small matchsticks;

• 2 cups fresh or dried cranberries;

• 1 cup mayonnaise;

• ¼ cup apple cider vinegar;

• 2 tbsp honey, (optional; although highly recommended!)

PREPARATION

1 In a large bowl, combine the mayonnaise, apple

cider vinegar and honey, if using.

2 Add the cabbage, carrots, apples and cranberries

to the bowl and mix everything together.

This is an awesome coleslaw recipe that has become a family favorite!  There is just something about the sweet and tangy combination that makes it irresistible. It is the perfect side dish to bring to a BBQ or picnic and with the summer season coming up we will all be attending our fair share of those :)  Enjoy! 

Sweet and Spicy Jerk Ribs Recipe

Our mother-in-law gave us a subscription to Taste of Home Magazine for Christmas a couple of years ago.  This is one of our favorite recipes!  It is a MUST try.

Ingredients

• 2 racks pork baby back ribs (about 4-1/2 pounds)
• 3 tablespoons olive oil
• 1/3 cup Caribbean jerk seasoning
• 3 cups honey barbecue sauce
• 3 tablespoons apricot preserves
• 2 tablespoons honey

Directions

• Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs.
• Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving. Yield: 5 servings.