Tuesday, February 27, 2018

lemon pepper pretzels

lemon pepper Seasoned Pretzels via sallys baking addiction
1 bag hard pretzels (anywhere from a 12 - 16 oz bag is fine)
3/4 cup oil (canola, vegetable, olive)
1 and 1/2 Tablespoons lemon pepper
2 teaspoons garlic powder*
2 teaspoons dill weed

Preheat oven to 200F . Line baking sheet w parchment. Set aside. Break pretzels into pieces. Place in  lg zipped-top bag. Add oil and spices. Shake together. shake it, let it sit for a min, and shake it again. every piece coated very well. If you find there aren't enough spices coating the pretzels, add more spices to your tastes. Sometimes I add up to 2 full T lemon pepper. Spread pretzels onto prepared baking sheet. If they don't all fit in a single layer, use two sheets. Bake 50 min, making sure to stir pretzels around two or three times during baking. Remove from oven and allow to cool. Pretzels stay fresh covered tightly at room temperature for 3 weeks. *add 1 teaspoon onion powder and reduce garlic powder to 1 teaspoon.

Sweet and spicy pretzels

I love the sweet and spicy combo, super addictive.

SWEET & SPICY PRETZELS via crazy for crust
4 c pretzel nibblers (small pretzel bites)
1/2 c sugar
2 t salt
1/4 t pepper
1/4-1/2 t cayenne pepper
1/2 t ground ginger
1/2 t cinnamon
6 T maple syrup

Preheat oven to 350°F. Line a cookie sheet w parchment. Place pretzels on cookie sheet. Mix sugar and all spices in sm bowl. Place maple syrup in lg bowl. Bake pretzels for 3-5 min, til hot to touch. Pour pretzels in lrg bowl with maple syrup, toss to coat. Sprinkle spice mix over top and stir to coat. Turn out pretzels on cookie sheet and let cool completely. Store in an airtight container for up to one week.

slow cooker cashew chicken

This one is my favorite out of all the asian crockpot chicken recipes ive tried.   Big hit with mrblocko and teenblock.  You can't hardly go wrong with cashew anything.

Crockpot cashew chicken via The recipe critic
2 lbs boneless skinless chicken breasts (About 4 pieces), cut into 1 inch pieces
3 T Cornstach
½ t black pepper
1 T canola oil
½ c  low sodium soy sauce
4 T rice wine vinegar
4 T ketchup
2 T sweet chili sauce
2 T brown sugar
2 garlic cloves, minced
1 t grated fresh ginger
¼ t red pepper flakes
1 c cashews

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat w cornstarch mix. Heat oil in skillet over med-high heat. Brown chicken 2 min on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. ( if you want more crunch, add right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.

Cheater manicotti

This is the only way i will make manicotti. Once you try it you will prob never go back either.  ;) 

String Cheese Manicotti via the girl who ate everthing
1 package (8 ounces) manicotti shells
1 pound ground beef
1/2 cup finely chopped onion
1 garlic clove , minced
1 jar (24 ounces) spaghetti sauce
12 pieces string cheese
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
grated Parmesan cheese
(optional) basil, chopped

Cook manicotti per package.While pasta is cooking, cook beef and onion over med heat; add garlic and cook 1 min. Drain meat. Stir in spaghetti sauce. Spread half of  meat sauce into a greased 9x13  dish. Drain manicotti. Stuff ea shell w piece string cheese.  Arrange manicotti over meat sauce. Place over meat sauce; top w remaining sauce. Cover w foil and bake at 350° for 25-30 min or til heated through. Sprinkle w mozzarella cheese and bake 5 min til cheese melted. Sprinkle w grated parm  garnish with basil if desired.

bubble up biscuits and gravy

Biscuit and Sausage Gravy Bubble Up via plain chicken
1-1/2 pounds ground pork sausage
5 Tbsp butter
1/4 cup all-purpose flour
3 cups milk
1 Tbsp Worcestershire sauce
3/4 tsp salt
1/2 tsp pepper
1 (16oz) can refrigerated Grands! biscuits
1 cup shredded sharp Cheddar cheese

Preheat oven to 350F. spray 9x13 pan w pam. Cook sausage in lg skillet over med-high.remove from skillet, and drain. Melt butter in skillet over med-high heat; whisk in flour. Whisk constantly for 1 min. Grad whisk in milk, Worcestershire sauce, salt, and pepper. Bring to boil, whisking constantly; cook 2 min. Remove from heat. Stir in sausage. Cut each biscuit into 6 pieces. Toss w sausage and gravy. Pour into prepared pan. Sprinkle with shredded cheese. Bake 25 to 30 minutes or until golden brown. (this prob needed to be baked way more than 30 min. these bubble up casseroles tend to need a full hour.)

Beer cheese sloppy joes

I've made this twice and the second time i had forgotten that i had made it before.  we were all rather meh about it.  I'm posting it in hopes that i remember that we didnt particually rave over it.

Beer Cheese Sloppy joes via mix and match mama
1 lbs ground beef
1 onion, chopped
1 T flour
1 C beer
1 c Cheddar , shredded
Chopped chives to garnish
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
Burger Buns

In lg skillet over med-high heat, cook gr beef.  Once browned and crumbly, add chopped onion and a generous pinch of salt and pepper.  Saute 4 min.  Sprinkle flour over meat and onion mix and slowly pour beer in pan.  Reduce heat to low and stir beef and flour til thickens (3 min).  Add cheddar and stir til melted (3 min).  garnish with chives.

burger fries pot pie

Burger and Fries Pot Pie via betty crocker
1 1/2lb lean (at least 80%) ground beef
1 large onion, chopped (about 1 c)
2 T flour
1 can (14.5 oz) diced tomatoes, undrained
1c shredded Cheddar cheese (4 oz)
2 c frozen crispy French-fried potatoes (from 20-oz bag) i probably use more than 2 c

 450°F. In skillet, cook beef and onion over med-high, 8 min, stir occasionally, til beef is thoroughly cooked; drain well. Sprinkle flour over beef mix. Cook 1 min, stir constantly. Stir in tomatoes; heat to boiling. Remove from heat. In ungreased 1 1/2-qt casserole (i may have used 9x13), spread beef mix. Sprinkle w cheese. Arrange potatoes evenly in single layer on top. Bake uncovered 20 min til potatoes  golden brown. Let stand 5 min before serving.