Cheesecake Blondies

We're In Love With The Cheesecake Swirl In These Buttery Blondies

Yields: 12 servings
Prep Time: 0 hours 10 mins Total Time: 0 hours 50 mins

Ingredients

For blondies
1 c. (2 sticks) butter, softened
1 c. granulated sugar
1/2 c. packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt

For cheesecake swirl

6 oz. cream cheese, softened
1/4 c. granulated sugar
1 large egg
1/2 tsp. lemon zest (optional)
1/4 c. mixed berry jam

Directions

Preheat oven to 350° and line a 9"-x-9" pan with parchment paper. In a large bowl using a hand mixer,
beat butter and both sugars until light and fluffy. Add eggs and vanilla and beat until combined.

In a medium bowl, whisk together flour, baking powder, and salt. Add dry ingredients to wet
ingredients and beat until just combined.

In another medium bowl using a hand mixer or whisk, beat cream cheese, sugar, egg, and lemon zest
(if using) until smooth.

Place jam in a microwave-safe bowl and heat until pourable, 20 to 30 seconds.

Press 2/3 blondie batter into prepared baking pan. Add dollops of cream cheese mixture and jam all
over the surface of blondie, then top with dollops of remaining blondie batter. Use a butter knife to
swirl ingredients together, then bake until brownie is golden and cooked through, about 35 minutes.
Cinnamon Roll Cake

This Cinnamon Roll Cake has all the features of your favorite roll and is made entirely from scratch!
Every layer of this cake is made in just minutes using ingredients that you usually have in your pantry.

Prep Time 15 minutes Cook Time 28 minutes Total Time 43 minutes

Servings 15 servings

Ingredients

for the cake: for the cinnamon filling:

3 cups all-purpose flour sifted 1 cup unsalted butter softened to room
1/4 tsp salt temperature, 2 sticks
1 cup granulated sugar 1 cup packed light brown sugar
4 tsp baking powder 2 Tbsp all-purpose flour
1 and 1/2 cup milk 1 Tbsp ground cinnamon
2 large eggs
2 tsp vanilla extract for the glaze:
1/2 cup unsalted butter melted, 1 stick 2 cup powdered sugar sifted
5 Tbsp milk
1 teaspoon vanilla extract

Instructions

to make the cake:

Grease a 9"x13" cake pan (or line it with parchment paper or aluminum foil and grease the sides
and bottom). Set aside.
Preheat the oven to 350 degrees F.
In a large mixing bowl, whisk together flour, salt, sugar and baking powder.
Add milk, eggs and vanilla and whisk until smooth.
Slowly add the melted butter and whisk until everything is smooth.
Spread the batter in the prepared pan. Set aside.
In a medium mixing bowl, beat butter with electric mixer until creamy.
Add sugar, flour and cinnamon and beat until fluffy, about 2 minutes. (It will look crumbly at first but
keep beating, it will come together.)
Spread the filling over the cake batter, leaving at least 1 inch of space from the edge of the pan.
Swirl gently with a off-set icing spatula or a rubber spatula.
Bake the cake for 28 to 32 minutes or until the toothpick inserted in the cake part comes out clean.
Cool the cake for 15 minutes. Pour the glaze over the cake and spread evenly.

to make the glaze:

Sift the powdered sugar over a medium mixing bowl.

Add vanilla and milk and whisk together until smooth and drizzling consistency. Spread over still
warm cake.
Keeps covered in room temperature for up to 3 days.
Colcannon Soup (aka Irish Potato and Cabbage Soup with Bacon)

An Irish style potato and cabbage soup with bacon inspired by colcannon!

Prep Time:10 minutes Cook Time:30 minutes Total Time:40 minutes

Servings: 6

ingredients

8 ounces bacon, cut into 1 inch slices

1 onion, diced
2 large leeks, sliced
2 green onions, sliced and divided
3 cloves garlic, chopped
1 teaspoon thyme, chopped
6 cups chicken broth
1/2 cup heavy/whipping cream
2 pounds potatoes, cut into bite sized pieces
4 cups cabbage, shredded
salt and pepper to taste

directions

Cook the bacon in a large sauce pan before setting aside and reserving 2 tablespoons of bacon grease
in the pan.

Add the onions and leeks and the whites of the green onions and cook over medium-high heat until
tender, about 5 minutes.

Add the garlic and thyme and cook until fragrant, about a minute.

Add the broth, cream, potatoes, cabbage, and bacon, bring to a boil reduce the heat and simmer until
the potatoes are tender, about 10 minutes.

Season with salt and pepper to taste, mix in the greens of the green onions and enjoy!

Option: Add 1/2 cup diced carrots and/or 1/2 cup diced celery.
Option: Add white cheddar cheese!
Option: Add 1 tablespoon dijon mustard.
Option: Add 2 tablespoons white miso paste.
Option: Add 1 tablespoon lemon juice.
Option: Puree some of the potatoes to thicken the broth.
Tip: Serve with fresh baked potato bread!
 Baked Philly Cheesesteak

Yield – 6 to 8 servings
Preparation Time – 15 minutes Cooking Time – 25 minutes

Ingredients

8 count refrigerated biscuits

1 lb. ground beef
1 small white onion, sliced
1 green bell pepper, seeded and sliced
1 tsp garlic powder
1 tsp Worcestershire sauce
2 cups shredded cheese or 6 slices provolone cheese (I used cheddar)
Fresh fruit, as side dish

Directions

Preheat oven to 400F. Lightly grease a 9×13-inch baking dish with non-stick cooking spray.

Carefully pull the biscuit dough in half, making 2 circles with each biscuit. Line the baking dish with the
biscuits, including up along the sides of the baking dish.

Brown the ground beef with the sliced onion and sliced bell peppers, and the garlic powder and a few
splashes of Worcestershire sauce. Drain and then add directly onto the biscuits in the baking dish.

Bake in the preheated oven for 15 minutes. Then add the shredded or sliced cheese, and return to the
oven. Bake for another 10 minutes, or until biscuits in the middle are baked through.

Serve Baked Philly Cheesesteaks with fresh fruit.

Chicken & Stuffing Casserole

prep time: 20 mins cook time: 30 mins total time: 50 mins

ingredients

3 small chicken breasts

Salt & pepper to taste
1 small onion, grated
1 medium carrot, grated
1 can cream of chicken soup
1 cup sour cream
1/2 cup butter, melted
1/2 cup chicken stock (+ more if needed)
4 cups Pepperidge Farm Herb stuffing, divided

instructions

Place chicken in a stock pot then add just enough water to cover. Season with salt and pepper (to
taste) then cook chicken over medium heat until chicken is cooked through. Remove chicken from
stock and set aside to cool. Reserve stock. Once chicken is cool, shred with two forks or cut into bite-
sized pieces.

Add onion, carrot, cream of chicken soup, sour cream, butter and 1/2 cup reserved chicken stock then
mix well. Fold in 3 cups of the stuffing. Add more stock per preference. You want the consistency to be
how you like your dressing at Thanksgiving (which varies from person to person). Taste for seasoning
then add more salt and pepper if desired.

Add mixture to a 2-quart baking dish then top with remaining stuffing. Bake at 350 degrees for 30-40
minutes or until golden brown and bubbly. Cover dish loosely with aluminum foil if stuffing starts to
brown too much before dish is bubbly.

Notes:
You can absolutely use a rotisserie chicken (or other leftover chicken) if you prefer. I just cook mine
since the recipe needs chicken stock/broth and I’d rather use homemade than buy it. If you decide to
use cooked chicken, be sure to add chicken broth to your grocery list because you’ll need it in the
recipe.
I use my box grater to grate the onion and carrot. By grating the veggies we don’t need to sauté
them first (they’re grated fine enough to cook up tender when cooking the casserole). If you don’t
have a grater (or food processor), finely dice the veggies then sauté in the butter before adding to the
recipe.
This recipe doubles beautifully. The 14-oz bag of Pepperidge Farm stuffing has about 7-8 cups of
stuffing in it. Use 6 cups in the recipe then top with the remaining stuffing.
You can use the Pepperidge Farm CORNBREAD stuffing in this too!
I’ve never made this with other brands of stuffing so I’m not sure how they would turn out.
Arizona Sunshine Lemon Pie Recipe

INGREDIENTS

– For the pie:

1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inch) piecrust, unbaked (I used a frozen deep dish)

– For the topping: (optional)

1 cup whipping cream
2 Tablespoons sugar

INSTRUCTIONS

Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it
worked perfect. I placed it on a cookie sheet because the metal pan was not that strong but if using a
glass pie plate you won’t need to do this.

Preheat your oven to 350 degrees.

Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole
lemon!) Place in your high powdered blender (such as a Vitamix).

Add the eggs, butter, vanilla and sugar. Blend till smooth. I started at power 5 then moved up to 10.

Pour the mixture into your piecrust. Bake for about 40 minutes or until set.

Let cool then chill in the fridge.

For the topping:

Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and
sugar. Whip till peaks form.

Slice pie and serve chilled with a dollop of the whip cream on top. This can be enjoyed warm (is just
won’t be as firm) or room temperature but we preferred it chilled.
Sugar Cream Pie

I absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we
serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana

Prep: 20 min. Bake: 15 min. + chilling

Makes 8 servings

Ingredients

Pastry for single-crust pie (9 inches)

1 cup sugar
1/4 cup cornstarch
2 cups 2% milk
1/2 cup butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 450°. Roll out dough to fit a 9-in. pie plate. Transfer crust to pie plate. Trim crust to
1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil.
Fill with pie weights, dried beans or uncooked rice.

Bake 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until light brown. Cool on a wire
rack. Reduce oven setting to 375°.

Meanwhile, in a large saucepan, combine sugar and cornstarch; stir in milk until smooth. Bring to a
boil. Reduce heat; cook and stir 2 minutes or until thickened and bubbly. Remove from heat; stir in
butter and vanilla. Transfer to crust; sprinkle with cinnamon. Bake 15-20 minutes or until golden
brown. Cool on a wire rack; refrigerate until chilled.

Test Kitchen Tips

This delicious creamy treat is an egg-free way to enjoy a custard-like texture.
Holiday baking? Add 1/8 teaspoon each of cloves, nutmeg and ginger when adding the cinnamon.
Your home will smell heavenly!
For a change of pace, try baking this pie in a crumb crust. Check out 11 of our most genius crumb crust
ideas.
Chocolate Chip Pie

This Chocolate Chip Pie is one of my favorite pies ever and I can't believe I haven't shared it here yet.
It's basically a chocolate chip cookie in a pie but a little more gooey.

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes

Yield 8 servings

Ingredients

1 unbaked 9-inch deep dish pie pastry

2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup brown sugar, packed
3/4 cup butter, softened
1 cup Nestle semi-sweet chocolate chips
1 cup chopped pecans or walnuts

Instructions

Preheat oven to 325 degrees F.

Beat eggs in large mixer bowl on high speed until foamy and pale in color. Beat in flour, granulated
sugar, and brown sugar. Beat in butter until combined.

Stir in morsels and nuts. Spoon into pie shell. The mixture will be thick.

Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean.
You may want to make a foil tent over the pie towards the end so the crust doesn't brown too much.

Cool on wire rack. Serve warm with ice cream or whipped cream.
Ham and Cheese Puff Pancake

Ingredients:

1/4 cup butter,for pan

1 cup milk, room temperature
1 cup flour
4 large eggs, room temperature
1/4 tsp. salt
1 cup diced ham
1-2 c ups shredded cheese (I used about 1 1/2 cups of Gruyere)
1 tsp. dried or 1 Tbsp. fresh herbs

Instructions:

In a medium bowl, whisk together milk, flour, eggs, and salt until smooth. Alternatively, place
everything in a blender and blend until smooth. Set aside for 20-30 minutes while oven is preheating.

Preheat oven to 425 degrees F. Place butter in a 9 by 13″ glass baking dish. Heat in oven for 5-10
minutes, until butter is completely melted and foaming. Remove pan from oven and tilt to cover the
bottom entirely with the butter. Remove from oven and pour batter into the pan. Quickly top with the
diced ham, shredded cheese and herbs.

Bake for about 20-25 minutes, or until it is puffed up and the cheese is golden brown and bubbly. Cool
slightly before serving.

Serve with fruit or a small green salad.

Makes enough for 4-6 people.

Raising Cane’s Dipping Sauce recipe
Ingredients

1 cup mayonnaise
1/2 cup Heinz ketchup
1 tablespoon plus 1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon black pepper

Directions

Mix all ingredients until blended. Store in an air-tight

container for a few hours before serving. Will stay
good in a container for up to 2 weeks.

Chick-Fil-A Sauce Recipe

1/2 cup mayonnaise

2 Tbsp. mustard
1/2 tsp. garlic powder
1 Tbsp. vinegar
2 Tbsp. honey
Salt and pepper

Mix and enjoy.

Taco Bell Quesadilla Sauce Recipe

Prep Time: 10 mins Total Time: 10 mins

Ingredients

1/2 cup sour cream

2 tablespoons mayonnaise not Miracle Whip
1 tablespoon jalapeños chopped, fresh or canned
1 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/16 teaspoon cayenne pepper
1/4 teaspoon salt

Instructions

In a medium bowl, blend together all ingredients thoroughly.

Allow the sauce to chill in the fridge for at least an hour, to let the flavors develop.
DIRTY CHAI INSTANT TEA MIX

This year, while my husband and I were visiting family, my husband stumbled upon a new favorite for
him at the coffee house. It's called a Dirty Chai Tea. What is a Dirty Chai you ask? It is an awesome
marriage of 1-2 shots of Espresso and Chai Tea Latte, and it is... DIVINE!

One thing I have learned about living in rural Nebraska is that if you find something you like in the city,
there is a good chance that you won't be able to get it in our town. So it got me thinking...I could
totally make a mix for him and he can have it anytime he wants. Now granted, it's not going to be
exactly like the coffee house, but I have to admit, it's pretty darn close.

INGREDIENTS

2 cups dry instant nonfat milk

1 cup non-dairy powdered coffee creamer
1 1/2 cup French Vanilla flavored non-dairy powdered coffee creamer
2 cups instant coffee crystals
3 cups white sugar
2 cups unsweetened instant tea
3 tsp. ground cinnamon
2 1/2 tsp ground ginger
1 tsp ground clove
2 1/2 tsp. ground cardamom*
1 tbs pink peppercorns** (optional)
1/2 tsp kosher salt

DIRECTIONS

Combine all ingredients in a large bowl with a wire whisk. Using a food processor or a blender, add a
couple of cups at a time and blend until it becomes a fine powder. When pouring the fine powder into
a clean mixing bowl, make sure to pass it through a strainer to get out the peppercorns that did not
grind up all the way.

Store in an airtight container - I used a 1/2 gallon Ball Jar (and a 1/2 pint jar for the overflow). To serve
– add 3 tsp. to a mug of hot water, add a dash of milk.

*cardamom can be hard to find, and can be a little expensive. You can substitute nutmeg in its place.
Will have a slightly different taste, but still tastes very yummy.

**peppercorns - it is very important to not substitute these with anything else. If you do not have
them, leave them out. Regular pepper is too strong, and has a different flavor profile.
Homemade Spiced Chai Mix

Prep Time 15 min Total Time 15 min

Ingredients

2 tsp allspice
2 tsp ground cloves
4 tsp ground cinnamon
2 tsp ginger
2 tsp nutmeg
2 tsp cardamom (optional)
1 cup powdered milk
1 cup sugar

Instructions

Process all ingredients in food processor until fine and powdery.

Place in sealed container until ready to use.

To Use: Add 1 tbsp per 8 oz of tea.

Best Ever Easy Cornbread Recipe

Ingredients

2 cups baking mix (Bisquick)

1/2 cup cornmeal
1/2 cup sugar
1/2 cup butter, melted
1 tsp. baking powder
2 eggs
1 cup milk

Instructions

Preheat oven to 350 degrees.

Stir all the ingredients together. Blend until smooth.

Pour into a greased 8×8 inch baking pan and bake for 30 minutes.

Serves 9.

Tip:

I like to bake my cornbread in a cast iron frying pan. I grease it with bacon grease and heat the pan in
the oven while it is preheating. As soon as it is hot (about 5 minutes of so or the amount of time it
takes to mix the batter) I pour the cornbread batter into the pan and bake it.

You can also easily make this easy cornbread recipe into corn muffins by pouring the batter into muffin
tins.
Cabbage Roll Casserole

This easy casserole brings all the delicious flavors of cabbage rolls together with a lot less time and
effort.

Prep Time: 25 Cook Time: 40 Total Time: 1 hour 5 minutes

Yield: 8

Ingredients

1 lb lean ground beef

1 medium onion chopped
3 cloves garlic minced
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground cayenne pepper
2 tablespoons brown sugar
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can low sodium beef broth
1 cup long grain white rice (uncooked)
2 tablespoons olive oil
1 medium head green cabbage chopped
1 1/2 cups finely shredded sharp cheddar
1 1/2 cups finely shredded Monterey Jack Cheese

Instructions

Preheat oven to 350 degrees. Spray 9×13 inch casserole dish with nonstick cooking spray or olive oil
spray.

Brown ground beef. When the ground beef is about halfway browned add the onion; cook until the
beef is fully browned. Reduce the heat to low. Add the garlic and cook for 1 minute stirring
continuously. Drain any excess fat from the skillet.

Add paprika, onion powder, cayenne, brown sugar, tomato sauce, beef broth and rice. Bring the
mixture to a low boil. Turn to simmer and cover with lid. Simmer for 20 minutes until rice is tender.

Heat 1 tablespoon olive oil in large skillet over medium heat. Add 1/2 of the chopped cabbage and
cook until slightly tender; 5-7 minutes. Spread cabbage over the bottom of the casserole dish. Top
with 1/2 of the ground beef mixture. Sprinkle with 1/2 of the cheeses; blending them. Heat 1
tablespoon olive oil in large skillet over medium heat. Add the other 1/2 of the chopped cabbage and
cook until slightly tender; 5-7 minutes. Spread the cabbage over the cheese in the casserole dish. Top
with the other 1/2 of the beef mixture and then with the remaining cheese.

Cover the casserole with aluminum foil and bake for 20 minutes. Remove the foil and bake for
another 20 minutes or until the cheese is lightly browned.
CORNCAKES RECIPE

Yields about 6 small pancakes

Ingredients

1/2 cup all-purpose flour

1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 tablespoons honey
1 egg
Milk
Olive oil

Steps

Sift the cornmeal and flour together in a bowl. Add the other dry ingredients; salt, baking soda, baking
powder. Whisk it together.

Add milk gradually, try not to get too much lumps. Add your egg and whisk till incorporated. The
consistency is that of thick cream. Whisk in your honey.

Heat a pan with about 2 tablespoons olive oil and ladle your batter onto the pan, 3 at a time but the
quantity per-pan is up to you.

Eat with butter on top, maple syrup, ice cream, fruits or plain.

Note: If you wish to make more, just up the quantity of flour, cornmeal, milk and honey a bit but I
would not change the baking powder, baking soda and the salt unless you’re making like 30 or more
pancakes, then you might have to change this part.
Knock our Socks Off Cornbread

A tasty, sweet cornbread that is sure to please any crowd!!

Prep Time 10 mins Cook Time 26 mins Total Time 36 mins

Servings: 8

Ingredients

4 eggs (yolks and whites separated)

1 cup milk
1 tsp vanilla extract
3/4 cup melted butter
1 cup cornmeal
2 cups flour
1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt

Instructions

Preheat oven to 350 degrees and grease a 9x13 baking pan.

In a medium bowl, combine the eggs yolks, milk, vanilla extract, and melted butter. Stir until
combined.

Add in the cornmeal, flour, sugar, baking powder, and salt. Stir until just combined.

In a separate bowl, beat the egg whites until stiff peaks form.

Fold into cornmeal mixture and stir until just combined.

Pour batter into prepared 9 x 13 baking pan.

Bake for 26-28 minutes, until toothpick comes out clean when inserted in the center.

Remove from oven and allow to cool about 5 minutes before slicing and serving!!
Teriyaki Chicken Casserole

Prep time 35 mins Cook time 15 mins Total time 50 mins

Ingredients

¾ cup low-sodium soy sauce

½ cup water
¼ cup brown sugar
½ teaspoon ground ginger
½ teaspoon minced garlic
2 Tablespoons cornstarch + 2 Tablespoons water
2 small boneless skinless chicken breasts
1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section)
3 cups cooked brown or white rice

Instructions

Preheat oven to 350° F. Spray a 9x13-inch baking pan with non-stick spray.

Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring
to a boil over medium heat. Remove lid and cook for one minute once boiling.

Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth.
Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to
thicken then remove from heat.

Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place
chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in
the dish using two forks.

*Meanwhile, steam or cook the vegetables according to package directions.

Add the cooked vegetables and cooked rice to the casserole dish with the chicken. Add most of the
remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together
in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let
stand 5 minutes before serving. Drizzle each serving with remaining sauce. Enjoy!
TEXAS TRASH

Ingredients

1/2 (14 ounce) box of Rice Chex cereal

1/2 (14 ounce) box of Corn chex cereal (you could use wheat in place of either of these)
1/2 (1 pound) bag of pretzel sticks
1 (7.5 ounce) bag of Bugles (regular)
1 regular can (8.75 ounce) of deluxe mixed nuts
1 cup of pecans or cashews (or nut of your choice)
1-1/2 sticks butter
1 tablespoon Steak Seasoning
1 tablespoon worcestershire sauce
1 tablespoon garlic powder
1 teaspoon - 1 tablespoon Hot Sauce

Instructions

Preheat oven to 250 degrees.

In a large, roaster pan combine the first 6 ingredients.

Melt butter in a saute pan and add remaining ingredients.

Pour butter mixture over the dry ingredients in the roaster pan. Stir to coat all pieces.

You can sprinkle more garlic powder and hot sauce and stir now, if you like.

Place in oven and stir every 15 minutes for 1 hour.

Store in an airtight container.

Prickly Pear Jelly, Low Sugar Recipe

Ingredients

4 cups of juice
1/2 cup of lemon juice
1 pkg of low sugar pectin
3 cups of sugar
Makes 6 8 oz jars. Water bath process.

Directions

Follow directions for any type of fruit jelly.

Measure juice into a large pot. Stir in pectin and lemon juice.

Stirring constantly bring to a boil then add sugar. Stir sugar in and when it comes to a rolling boil that
can't be stirred down, boil for one minute.

Immediately ladle into waiting hot jars. Clean rims of jars, apply lids, and process in a water bath
timed for your elevation. At my elevation in Phoenix, that’s 15 min.

You can heat the sugar in the microwave for a minute to warm it before adding to boiling juice. It goes
faster that way.

Keep sterilized jars hot and ready on a cookie tray in a 200 degree oven.

Water bath processing is not necessary if you plan to refrigerate after cooking.

I add 2-3 TB of vinegar to my processing water to keep my jars clean.

EASY TO ADAPT MEXICAN CASSEROLE

Easy Mexican Casserole is an easy, delicious and adaptable casserole your family is sure to love! This
easy dinner recipe will become a family favorite.

Servings: 8

Ingredients

1 pound lean ground beef

15 ounce can ranch-style beans
1 can diced tomatoes and green chilies, drained
1 can condensed cream of mushroom or chicken soup
12 ounce package corn tortillas
4 cups shredded cheese
3 tablespoons Taco Seasoning
1 bag Tortilla Chips on the side if desired

Instructions

Preheat oven to 350 F.

Brown ground beef in a large skillet over medium high heat. Drain excess fat if desired.

After beef is browned, add taco seasoning, beans, diced tomatoes/green chilies, and soup. Mix well
and heat.

In a 13x9 baking dish, cover bottom of the dish with about a cup of meat mixture.

Top this mixture with a single layer of corn tortillas.

Put 1/2 of the remaining meat mixture on top of the tortilla layer and then cover with cheese.

Repeat a layer of corn tortillas.

Place remaining meat mixture on top and finish off with the remaining cheese.

Bake in a preheated oven for 30 minutes, uncovered.

Serve with tortilla chips if desired.

Easy Hamburger Stroganoff

This easy hamburger stroganoff is quick to put together for a weeknight dinner. Click here for the
recipe!

Prep Time: 15 minutes Cook Time: 30 minutes

Ingredients

1 pound ground beef

1/2 onion, chopped
salt and pepper to taste
1/4 teaspoon paprika (optional)
2 Tbsp. flour
1/2 stick of butter (4 Tbsp.)
1 can cream of celery, chicken, or mushroom soup
1 cup sour cream
I package egg noodles, cooked and buttered

Instructions

Brown the ground beef and onions in skillet

Add salt and pepper to taste

Stir in butter

When melted, stir in flour and paprika.

Add can of cream soup.

Using soup can to measure, add one can of water. Stir, scraping bottom.

Cook about 5 minutes, until bubbly. (Add more water if consistency is too thick)

Add sour cream and heat through

Serve over egg noodles

Prickly Pear Cactus Jelly Recipe

Ingredients:

2 1/2 cups prickly pear juice

3 Tbsp lemon or lime juice
1 package powdered pectin (I use surejell)
3 1/2 cups sugar

Directions:

We picked one 5 gallon bucket of fruit. 1 quart of prickly pear cactus fruit should make about 2 1/2
cups of juice. WEAR GLOVES! Pluck the fruit from the cactus using tongs. Using a clean 5 gallon
bucket, fill half way with clean water and then place some of your fruit in. Stir and tumble using a
long stick of wood. CAREFUL, they have tiny thorns! Pour water out and repeat several times until
your fruit looks to be thorn free. Just to be sure you can use your tongs and a brush to scrub each
piece of fruit under running water to remove all traces of thorns.

Boil fruit until tender and soft. Mash and strain using a fine jelly sieve. Do not add water. Set aside to
allow juice to settle. For clear jelly, do not use the portion containing sediment.

In a sauce pan, measure out 2 1/2 cups of cactus juice, add 1 package of pectin. Bring mixture to a
fast boil, stirring constantly. Add lemon or lime juice and sugar. Bring to a hard boil (one that can't be
stirred down) and let boil for 3 more minutes. The timing is important to get the mixture to jell
properly. Remove from heat, skim and pour into hot canning jars leaving 1/4 inch space per jar. Wipe
jar rims and seal lids. Process for 10 minutes in a boiling water bath to seal the lids. Makes 6 half
pints of jelly.
Cinnamon Honey Butter Spread

This amazing Cinnamon Honey Butter Spread will surely make you weak in the knees!

Prep Time5 mins Total Time5 mins

Ingredients

1/2 cup Butter {1 stick} softened to room temperature

¼ cup Honey
1 teaspoon Cinnamon
1 tablespoon Powdered Sugar

Instructions

Beat all ingredients together

Serve with some yummy rolls, and ENJOY!

Ultimate Sauce

Prepare yourself for this creamy, delicious, mouthwatering sauce. One taste and your search for the
perfect condiment will be over.

Prep Time 5minutes

Ingredients

1/2cup mayonnaise
1/4cup Ketchup
1/2teaspoon garlic powder
1/2teaspoon worcestershire sauce
3/4teaspoon fresh ground black pepper
1/2teaspoon paprika
pinch salt(if desired)

Instructions

Whisk all ingredients in a small bowl until completely combined. Taste and decide if you want to add a
pinch of salt.

Refrigerate until ready to serve.