Cheesy Garlic Bread

Cheesy Garlic Bread

*****

This is the BEST! You can use any kind of bread (pic is with wheat bread), and it's delicious! Easy freezer recipe so you always have some on hand.

INGREDIENTS:

1 1/2 c. mayo

1 c. shredded sharp cheddar cheese (I use whatever I have on hand)

1 c. thinly sliced green onions with tops

3 garlic cloves, minced

1 loaf French bread (about 20"), halved lengthwise (I use whatever I have, even wheat works)

1/3 c. minced fresh parsley, optional (I do parsley flakes)

paprika, optional

DIRECTIONS:

1. Mix mayo, cheese, onions and garlic; spread on bread halves, if desired, sprinkle with parsley and paprika.

2. Wrap each half in foil. Refrigerate for 1-2 hours or freeze. Unwrap and place on a baking sheet.

3. Bake at 400* for 8-10 min. (20-25 if frozen) or until puffed but not brown. Cut into slices.

Cajun Chicken Pasta

Cajun Chicken Pasta

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Flavor of this really depends on your cajun seasoning. I have a great recipe for one, I'll add in the future.

INGREDIENTS:

4 oz. linguine pasta

2 skinless, boneless chicken breast halves

2 tsp. cajun seasoning (I make my own)

2 Tbsp. butter

1 red bell pepper, sliced

1 green bell pepper, sliced

4 fresh mushrooms, sliced (I omit, I hate mushrooms)

1 green onion, chopped

1 c. heavy cream

1/4 tsp. dried basil

1/4 tsp. lemon pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. ground black pepper

1/4 c. grated Parmesan cheese

This makes 2 servings, I always at least double it for our fam!

DIRECTIONS:

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 min or until al dente; drain.

2. Place the chicken and cajun seasoning in a bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender(5-7 min).

3. Add the red bell pepper, green bell pepper, mushrooms (YUCK!) and green onion. Saute and stir for 2-3 min. Reduce heat.

4. Add the cream, basil, lemon pepper, salt, garlic powder, pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

**FOR GLUTEN FREE - USE GLUTEN FREE NOODLES!!!**

Banana Crumb Muffin

Banana Crumb Muffins

*****

These are SO YUMMY! Hubby can't rate them because he has an abnormal fear of bananas. But it's the crumb topping that make these SUPERB!

INGREDIENTS:

1 1/2 c. all-purpose flour

1 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

3 bananas, mashed

3/4 c. white sugar

1 egg, lightly beaten

1/3 c. butter, melted

1/3 c. packed brown sugar

2 Tbsp. all-purpose flour

1/8 tsp. ground cinnamon

1 Tbsp. butter

DIRECTIONS:

1. Preheat oven to 375*. Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon. Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18-20 min, until a toothpick inserted into center of muffin comes out clean.

** This makes a yummy crunchy top. If you want more of a crumbly streusel topping, bake muffins without topping and just put the streusel onto bake for last 5 more minutes.**

Hot Chicken Sandwiches

HOT CHICKEN SANDWICHES

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Matthew gives these 6 stars, hands down his favorite and SOOO Easy! If you use gluten-free bread/buns, the recipe is gluten free too!

PDF Version HERE

INGREDIENTS:

8 c. cubed cooked chicken, or turkey (I use 3-4 large cans cooked chopped chicken)

1 medium onion, chopped

1 c. chopped celery

2 c. mayonnaise

2 c. shredded cheese (I've used mexi blend or mix of mozzarella & cheddar)

buns

DIRECTIONS:

1. Combine all ingredients except buns in slow cooker.

2. Cover. Cook on HIGH 2 hours.

3. Serve on buns. (USE MY SOFT SANDWICH BUNS RECIPE- PERFECT!)

PDF Version HERE

ENJOY!!!

Soft Sandwich Buns

Soft Sandwich Buns

*****

These are the softest sandwich rolls ever and SO yummy! Use them for deli sandwiches or find my hot chicken sandwich recipe. DELICIOUS!

PDF Version HERE

INGREDIENTS:

1 1/4 c. milk

1 egg, beaten

2 Tbsp. butter or margarine, softened

1/4 c. sugar

3/4 tsp. salt

3 3/4 c. bread flour

1 1/4 tsp. active dry yeast (about 1 tsp. for high alt)

1 Tbsp. butter or margarine, melted

DIRECTIONS:

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 min of mixing; add 1-2 Tbsp of water or flour if needed.) When cycle is completed, turn dough onto a lightly floured surface and pound down. Divide dough in half. Roll each portion to 3/4" thickness; cut with 2 1/2" biscuit cutter. Place on lightly greased baking sheets. Brush tops with melted butter. Cover and let rise in a warm place until doubled, about 1 hr. Bake at 350* for 10-15 min or until lightly browned.

(If you don't have a bread machine, simply knead and let rise by hand before rolling and continuing with directions.)

**For high altitude make sure to adjust to compensate**

ENJOY!

Gluten Free Waffles

The BEST Gluten Free Waffles

*****

Even those these are gluten free for my daughter Hailey, I have served these to my unsuspecting boys and hubby and they haven't even noticed a difference. Not grainy at all like so many gluten free bread products. These freeze GREAT! Just pop in the toaster from freezer like Eggos or Van's.

INGREDIENTS:

3 large eggs, separated

2 Tbsp. baking powder

1/2 tsp. baking soda

1 Tbsp. sugar

2/3 c. sour cream

3/4 c. milk

1/4 c. vegetable oil

1/4 c. unsalted butter, melted

1/2 c. and 2 Tbsp. white rice flour

1/2 c. and 3 Tbsp. tapioca flour

1/2 c. cornstarch

1/2 tsp. potato flour

1/2 tsp. xanthan gum

DIRECTIONS:

1. Beat egg whites until stiff, set aside.

2. In a large mixing bowl, beat egg yolks, sour cream, milk, butter and oil.

3. Add dry ingredients. Mix until smooth.

4. Fold in beaten egg whites.

5. Scoop 1/3 cupfuls onto waffle maker and bake until golden brown.

ENJOY!!!!

Big Al's BBQ Sauce

BIG AL'S BBQ Sauce

*****

This is the BEST BBQ Sauce I have ever found, hands down! It's sweet with a spicy kick! Reminds me of Stonefire's for all my "Awesometown" friends. This is the best for making BBQ Chopped Chicken Salad (Salad, chicken, bbq sauce and ranch). We've also slow cooked ribs in it all day. It makes a ton but you can use it for so much!

INGREDIENTS:

2 c. ketchup

2 c. tomato sauce

1 1/4 c. brown sugar

1 1/4 c red wine vinegar

1/2 c unsulfured molasses

4 tsp. hickory-flavored liquid smoke (I only found mesquite)

2 Tbsp. butter

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/4 tsp. chili powder

1 tsp. paprika

1/2 tsp. celery seed

1/4 tsp. ground cinnamon

1/2 tsp. cayenne pepper

1 tsp. salt

1 tsp. coarsely ground black pepper

DIRECTIONS:

1. In a large saucepan over medium heat, mix together the ketchup, tomato sauce, brown sugar, wine vinegar, molasses, liquid smoke and butter. Season with garlic powder, onion powder, chili powder, paprika, celery seed, cinnamon, cayenne, salt and pepper.

2. Reduce heat to low, and simmer for up to 20 minutes. For thicker sauce, simmer longer and for thinner, less time is needed. Sauce can also be thinned using a bit of water if necessary. Brush sauce onto any kind of meat during the last 10 minutes of cooking, or use as slow cooker sauce (might need to add liquid depending on how long you cook for) or use as a dipping sauce.

YUMMY!

ENJOY!!!