Prosciutto Wrapped Apples
Proscuitto Wrapped Apples
Jalapeño Cheddar Corn Fritters with Chipotle Aioli
Brie Bites
Ingredients
1 Can of Crescent Dough (You can use the rolls or sheet)
1 Wedge of Brie Cheese
1 Jar of Fig Spread (You can use any flavor, Sour Cherry, Cranberries, Honey, etc.)
1/4 Cup of Pecans Chopped
Directions
1.) Preheat oven to 350 Degrees
2.) Grease a mini muffin tin
3.) Cut crescent dough into squares and place in muffin tins
4.) Chop Brie into squares and place in muffin tin on top of crescent dough
5.) Top Brie with fig spread and chopped pecans
6.) Bake at 350 Degrees for 10 minutes
Sticky Buns
Ingredients
Frozen Rolls (I use Rhodes)
1 Box Cook & Serve Vanilla Pudding
1 Stick of Butter
1 Cup of Brown Sugar
2 tsp. Milk
2 tsp. Cinnamon
Nuts (Optional)
Directions
1.) Spray bunt pan with Pam
2.) On stove top bring Butter, Pudding, Brown Sugar, Milk, and Cinnamon to a boil over medium heat
3.) Pour hot mixture into bunt pan and place 15-20 frozen rolls around the pan
4.) Cover with Cling Wrap that has been sprayed with Pam and let rise overnight
5.) Bake @ 350 for 35-40 minutes (I typically cover the pan with foil until the last 10-15 minutes)
Fettuccine Alfredo Recipe
Ingredients
1 Box of Fettuccine Noodles
1 Stick of Butter
1/2 Cup Heavy Cream
2 Cups Parmesan Cheese
Salt and Pepper to taste
Directions
1.) Cook Pasta according to package
2.) In saucepan over medium heat melt Butter and add Heavy Cream
3.) Bring to simmer and add in Parmesan Cheese, stir until melted, remove from heat
4.) Add cooked Fettuccine Noodles and Salt and Pepper
5.) Mix together and top with Parmesan Cheese
Chili Recipe
Ingredients
1 TBSP Olive Oil
1 lb. Ground Beef
1 Package of Ground Sausage
1 Onion, Chopped
2-3 Jalapeno’s, Chopped
1 Red Pepper, Chopped
1 Garlic Clove, Diced
1 20 oz. Can Diced Tomatoes
1 can Black Beans (Can also use Pinto or Kidney)
1 8 oz. can Tomato Sauce
1 TBSP Cumin
1 TBSP Chili Powder
1 TBSP Chipotle Powder
Salt and Pepper to taste
Toppings
Sour Cream
Cheddar Cheese, Shredded (or cheese of choice)
Jalapenos
Avocados
Directions
1.) In a large pot over medium heat add the olive oil and onion, red pepper, garlic, and jalapenos. Cook for 2-3 minutes, stirring occasionally
2.) Add ground beef and sausage. Cook until browned
3.) Stir in Cumin, Chili Powder, Chipotle Powder, Salt & Pepper, Diced Tomatoes, Beans, and Tomato Sauce. Stir until all combined and bring to a low boil. Cook uncovered 25-30 minutes. Stirring Occasionally
4.) Serve with cornbread and toppings of choice
Jalapeno Cornbread
Ingredients
1 Cup Flour
1 Cup Cornmeal
2/3 Cup Sugar
1 Teaspoon Salt
3 1/2 Teaspoons Baking Powder
3 Tablespoons Honey
1 Egg
1 Cup Milk
1/3 Cup Vegetable Oil
3 Jalapenos (2 finely diced, and one sliced in rounds)
1 Small Onion, Diced
Directions
1.) Preheat oven to 400 degrees
2.) Dice 2 Jalapenos and Onion. Slice 3rd Jalapeno into rounds
3.) In a large bowl mix together Flour, Cornmeal, Sugar, Salt, and Baking Powder
4.) Add in Egg, Milk, Honey, Vegetable Oil, Jalapenos, and Onions. Mix until combined
5.) Pour mixture into a greased baking dish and top with sliced Jalapenos
6.) Bake at 400 Degrees for 20-25 minutes
**Once out of the oven I like to drizzle with additional Honey
Growing up one of my Grandma’s speciality meals was her homemade chicken noodle soup. There was nothing better than her bringing over a big plastic butter container that was filled with her famous soup. (Anyone else’s Grandma save all the plastic containers from food and use as Tupperware?!)
Ingredients
1 Whole Chicken
2 Medium Onions (1 diced, 1 cut in half)
1 Bag of Carrots (half diced, half whole)
1 Bag of Celery (half diced, half whole)
2 Sprigs of Thyme
2 Bay Leaves
Salt and Pepper
1 Tablespoon Garlic
1 Bag of Egg Noodles
**NOTE: If you don’t want to make your own chicken or stock you can use a store bought Rotisserie Chicken and Chicken Broth
Homemade Chicken Stock
1.) Pat whole chicken dry with paper towel and remove giblets. Season with Salt, Pepper, and Garlic
2.) Stuff Chicken with half of the Onion, Thyme, and Bay Leaves
3.) Fill stock pot with warm water and place whole chicken, carrots, celery, and the rest of the onion in the pot
4.) Bring to boil and simmer for 1 hour
5.) Once chicken is fully cooked, remove from stock and let cool. Remove all vegetables and bay leaves
Chicken Noodle Soup
1.) Dice Carrots, Celery, and Onions
2.) Place vegetables in Chicken Stock and bring to a simmer
3.) Shred Chicken and add to stock
4.) Add in Egg Noodles and salt and pepper to taste
5.) Once Noodles are cooked remove soup from heat
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