Chocolate Chip Reese's Brownies

This is a chocolate lover's dream. Absolutely to die for!

Chocolate Chip Reese's Brownies

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN!

Fall Dip

This recipe is sure to delight kids and adults alike. It's more of a dessert than anything, but will keep them coming back for more.

Fall Dip

FALL DIP
{Cool Whip, vanilla pudding mix, and a can of pumpkin}

You use: 

16 oz of cool whip 

3 small boxes instant vanilla pudding, dry mix only, DON'T make the pudding

 One small can of pumpkin. 

Mix everything together and then add some pumpkin pie spice. Serve with graham crackers. SO, so good!!!

Seafood Louie Salad

Lunch today at a local seafood restaurant tantalized me with this marvelous salad which I ordered. In the long run, the salad could have easily served six as it was presented - and I'm serving it again at dinner tonight as well - I'll tell you the additions that I added for the dinner salad too.

It's really rich, so go easy on portions when you decide to serve this.

Seafood Louie Salad

This fabulous salad had the following

Iceberg Lettuce

Halved Cherry Tomatoes

Sliced Hard Boiled Egg

Cooked Green Beans with a Light Vinegarette Marinade

Loads of Cooked Crab Meat including Claw Meat

Bay Shrimp

Large Shrimp

Three Huge Prawns to top it off.

I enjoyed what I could eat, then returned home with the rest.

Here's what's for dinner:

I added the following to what remained of the salad:

One baked Salmon Filet

One Sliced Avocado

Two Sliced Eggs

A refresher on the Iceberg Lettuce

I do believe that there will yet be left-overs tomorrow. Too YUMMY for the seafood lovers!

Peach Dumplings

When I was a kid, my grandfather had a passion for raising peach trees in his large back yard in Omaha, Nebraska. Every summer when we went to visit, his peaches were just ripening and we got to enjoy the "fruits of his labors". One of the things I enjoyed the most was his home-made peach ice cream that he made in the hand-crank ice cream machine - using the rock salt and all! It was fabulous!

Our peach season is almost at a close here in California, but I couldn't hesitate to bring you this wonderful recipe. It's fine to use canned peaches in lieu of the fresh peaches when peaches aren't in season. Please enjoy!

Peach Dumplings

Ingredients:
2 whole large peaches
2 8 oz cans crescent rolls
2 sticks butter
1-1/2 cup sugar
1 tsp vanilla
cinnamon, to taste
1 1/2 cups orange juice

Peel and pit peaches. Cut both peaches into 8 slices. Roll each peach slice in a crescent roll. Place in a 9 x 13 buttered pan.
Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over peaches. Pour orange juice around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

Adapted from Pillsbury Peach Dumplins recipe:http://www.pillsbury.com/recipes/peach-dumplins/c254437f-5c63-4c23-b0ff-85592594c112/

Mississippi Roast

This is another crock-pot recipe and I think they are marvelous as one can start it in the morning and come home with dinner sitting there ready to eat!

Mississippi Roast

This recipe was shared by many on Facebook, by another Facebooker.

Mississippi Roast: By far the best recipe I have tried. I wont make a roast any other way now. Mississippi Roast – - Put chuck roast in crock pot, Sprinkle with Hidden Valley ranch dressing, add McCormick Au Jus mix, a stick of butter, 5 pepperoncini peppers. DO NOT ADD WATER. Cook on low for 7-8 hrs

it is suggested to be flaked and served over mashed potatoes with au jus over it.

Crock Pot BBQ Ribs Recipe

I don't know about you, but sometimes there's just nothing better than that fall off the bone, juicy, tender and tasty, perfectly done BBQ ribs for dinner. Pair that with a perfect coleslaw and baked potato - maybe some baked beans and you're set for a fabulous Southern Dinner!

Here's a great and easy one that's sure to delight:

Crock Pot BBQ Ribs

The meat falls off the bone as you take them out of the crock pot!

Ingredients:
4 pounds Ribs of your choice
2 teaspoons Worcestershire sauce
1 teaspoons vinegar
salt and pepper to taste
1 bottle of sweet baby rays BBQ
2 tablespoons brown sugar
1 teaspoons oregano
Directions:
In a bowl, mix together all the ingredients except for the ribs themselves.
Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

I'm also tempted to try using the Home Style ribs - those without the bone - maybe a sample of both!

Oven Baked Zucchini Fries

Zucchini is always available at the grocery here in California - I'm not sure about the rest of the country or the world. There are so many great recipes out there for zucchini, I'm always ready for a new one!

This one is great and I've done something really similar before but not as fries. Here goes!

Oven Baked Zucchini Fries

OVEN BAKED ZUCCHINI FRIES
Recipe from Metabolic Cookbook: http://tiny.cc/Metabolic

YOU WILL NEED:
1 large zucchini, peeled
1 tbs olive oil
3/4 cup plain bread crumbs (you could use seasoned for extra flavor)
1/4 cup parmesan cheese
1/2 tsp kosher salt

DIRECTIONS:
1. Line a baking sheet with foil (you can spray it lightly with cooking spray) and preheat your oven to 425 deg F. Peel your zucchini, cut off the ends and cut it into "fries". Toss with the olive oil, making sure that every piece is well coated.

2. In a small bowl, combine the bread crumbs, parmesan cheese and salt. Cover the olive oil coated zucchini pieces with the bread crumb mixture (shake off excess breadcrumbs), then place them on your baking sheet and bake for about 15 minutes, until the zucchini looks crispy and golden, and is soft when pricked with a fork. Serve warm!

YUM! And try this with the oven baked Parmesan Chicken with Panko and Mayonnaise! I'll bring that one to you soon as well!

Crock Pot Leg of Lamb All-In-One Dinner Recipe

Do you want to hear those in your family exclaiming, "Ohh, Ahhh! What's cooking and when's dinner?" This one will make it happen and when they're seated and enjoying the meal they'll definitely be pleased.

Now I know that lamb is not for all of you, so it's really easy to just substitute beef or pork if you wish. Meanwhile, I LOVE lamb and still to this day keep mint jelly around to have with it.

Here goes!

Crock Pot Leg of Lamb

This one's so easy that it's not necessary to give a list of ingredients first - it's just a small paragraph:

Tonight's dinner is in the crockpot. Boneless leg of lamb, onion, potatoes and carrots (I prefer the baby carrots in the bag) seasoned with merlot wine, garlic salt, pepper and a large sprig of rosemary. Turn the crock pot on to medium or low, depending on how long you are from dinner time. Medium for about 6 hours, low for 8 hours. Should be smelling great in here soon.

Use a slotted spoon to remove all from the crock pot onto a serving platter, this works best for me. I suggest saving all the drippings in the crock pot and once cooled, place into the refrigerator overnight to use with leftovers.

The next day, put the crock with the drippings back in the heat element and add garlic salt and pepper to taste along with a mixture of milk and flour or corn starch. Use a whip to mix the milk mixture before adding. Put the crock pot on high and allow the mixture to get hot while whipping occasionally. Once it's hot, add the leftovers, cover and allow to heat for an hour or so til all is hot and ready to serve. This is good served with cornbread as you now have lamb stew! YUM!

Fast and Easy Salmon and Potato Dinner

Here's a fast and easy dinner to make when you're in a hurry:

Fast and Easy Salmon and Potato Dinner

Do you have one of the two-part Pyrex baking dishes? If so, it's perfect for this fast and easy dinner. If not, two separate dishes work just as well. Spray with Pam or some non-stick spray, I like the new Olive Oil Pam.

Here are your ingredients for all:

Thawed Salmon Filet (I buy these by the bag at Costco frozen)

Cut up baker potato

Sprig of Rosemary

Mayonnaise

Sour Cream

Corn on the Cob

For your Salad:

Greens - whether your preference is an iceberg mix or romaine or spring greens - take your pick - I change preferences to keep things different

Strawberries (Fresh when in season)

Mandarin Oranges (I buy these in the jar at Costco)

Feta Cheese

Nuts (You can use almond slivers or beef it up with cashews)

Raspberry Walnut Dressing (Or the dressing of your choice)

Place the salmon filet in one side of baking dish and cover with mixture of 50/50 Mayonnaise and Sour Cream

On other half of baking dish, place the cut up baker potato and spray with your cooking spray. Lay the fresh sprig of rosemary over the top. Cover and bake at 350 degrees for about 25 minutes or until potato is soft/done.

Heat the corn on the cob in a pot of water, be careful not to let it overboil as it will become tough.

Mix your salad and serve.

Your amount of ingredients will depend on how many you are serving. 

Fast, easy and good! Enjoy!

Spooky Spider Deviled Eggs

With Halloween just around the corner, it's fun to save creative recipes for those special Halloween Parties. This is a great one that will wow all attendees and will definitely be a favorite. It's also quite easy and most everybody already has their own favorite recipe for the deviled eggs. Here's mine:

Spooky Spider Deviled Eggs

You'll have to remember that I'm not one to give exact amounts in the recipes that I've been creating for years - I've found out that it's best to guess-timate the amounts and taste-test as one goes. It's good to remember to add these ingredients sparingly as you go - you can always add more but never take out.

Remember you'll also need a jar of whole black olives for the decoration. Here's the recipe:

One dozen hard-boiled eggs, cooled and peeled

Cut eggs in half, removing yolks and putting into a large zip-lock bag.

Into the bag add the following to estimated taste:

Plain Yellow Mustard

Mayonnaise

Sparingly with Worchestershire Sauce

Garlic Salt (I prefer Lawrey's)

Mush all this up in the bag until not lumpy, do a little taste test using a clean spoon and add whatever you feel it needs to make it to your preferred taste. (Some might add some sweet pickle relish or maybe chopped onion or pimento - anything that you have for your own preference)

Cut a small hole in one of the corners of the bottom of the bag when you have the mixture to your liking. Squirt the appropriate amount of mixture into the center of each halved egg.

For the final touch, halve 12 to 16 of the olives, placing 1/2 each atop the yellow mixture in each of the eggs as shown in the picture above. Slice narrow strips of the remaining halves for the legs and place as shown above. If you wish to go one step further and have a few strips left, cut tiny pieces and place them to show eyes on each spider - you can use your creativity!

Refrigerate covered until you are ready for the party then serve!

Enjoy!

Crock Pot Pulled Pork Recipe

With the advent of Cooking with Kizzy Catfish, I'm in the throes of getting ready for the fall and winter in saving recipes to use through the colder months. Right now I've been drawn to crock pot recipes that I can stockpile for reference later.

One of my favorite foods is pulled pork - whether in a sandwich or simply as the meat for a full course meal. I can remember eating the pulled pork sandwiches in the south when I was a kid and visiting my grandparents and what a treat that was! I've tried in the past to make a good pulled pork, but always found it coming out dry. Let's get ready to attempt this yummy sounding recipe and use our creativity on how to gracefully and temptingly present it at the dinner table.

Crock Pot Pulled Pork

Dr. Pepper Pulled Pork in the Slow Cooker

2 1/2-3 lb pork butt (also known as a pork shoulder)
24 oz. (2 cans) Dr. Pepper
1 medium onion, cut in quarters and then again in half
2 garlic cloves, minced
1 1/2 teaspoons dry ground mustard
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
1/4 cup apple cider vinegar
3 tablespoons Worcestershire Sauce
Barbecue Sauce of choice

Place the chopped onions in the bottom of the slow cooker. Place the pork butt on top of the onions and add the garlic, ground mustard, cayenne pepper, salt, pepper, apple cider vinegar and Worcestershire sauce. Pour the Dr. Pepper on top and cook on high for 4-5 hours (or on low for 8 hours).

Very carefully, because the pork will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the pork by pulling away from each other. The meat should be very tender by this point. Place the shredded pork back into the slow cooker and continue to cook for an additional hour.

Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice. I don't have an exact amount listed-just add a bit at a time until you get to your desired sauciness!

Feel free to comment on how yours turned out and feel free to add any improvements you discover!