Creamy Shrimp and Orzo Maryland Style

 1 can Campbell's cream of shrimp soup

1/2 can whole milk

1/4 cup heavy cream

1 level teaspoon Old Bay

1 T dried onions

2 lbs extra jumbo shrimp , shelled and cleaned

1 box orzo ( Barilla)

1 T oil

In a large skillet place oil. Then shelled cleaned shrimp, add onion and Old Bay. Saute.

Once shrimp is almost done add soup, milk and cream, stir to incorporate the ingredients.

Allow to cook on low for 8 minutes, string occasionally. 

In 4-6 quart pot cook orzo according to directions.

Drain, and place in individual bowls for serving. Top with the shrimp mixture. Shake a little Old Bay before serving. 

This is "company" worthy. Serve with a side salad and hot crusty bread, a nice white wine and you will impress! 

Seared Sea Scallops

 1 lb. Fresh Sea Scallops rinsed ( if using frozen, once thawed allow them to drain on a paper towel )

1 T butter and 1 T oil 

In a nonstick frying pan heat butter & oil until butter is melted. Place scallops in the pan and sear on each side.( medium high heat)

Tilt the pan and baste scallops with butter until done.

Enjoy ! 

Horseradish Dressing

 1/2-1 c mayonnaise 

1/2 c sour cream

2 t sugar ( use sweetener if you dont want sugar)

1/4 t salt

1/4 t paprika

3-4 T horseradish 

1/2 t prepared mustard 

1/2 t worcestershire sauce

Dash pepper

Dash tobacco

Serve on salad, with meat, or anything you like. 

Amaretto Oreo Cookie cake ( no bake)

 2 cups whipping cream

1/4 cup amaretto

1 pkg  Oreo cookies (42 cookies)

Strawberries for garnish

1 spring form pan 8x8

Mix amaretto and the shipping cream in a large bowl and chill for 30 minutes.

Meanwhile, crumble cookies into coarse pieces ( not too small).

After 30 minutes in the fridge, whip the whipping cream until it peaks. Add 1/2 cup of  the mixture to the cookies and toss until blended.

Spray the pan, then put 1/3 of the cookie mixture on the bottom. Put some of the whipped cream on top, then another layer of cookies, then whipped cream, etc. Be sure to end with whipping cream. Garnish with strawberries, or cherries. Enjoy 

Shrimp Salad

 2 lbs steamed shrimp,  extra large, (I use extra jumbo from Giant),  shelled and deveined

Dukes Mayonnaise, about 1 1/2 cups, more if desired

1 heaping teaspoon old Bay

1 cup finely diced celery

In a large bowl place shrimp, I cut mine in half because I use extra jumbo.

Add celery, old bay and give it a quick mix, then add mayonnaise. Mix well. 

Place in a Covered bowl or container and refrigerate for several hours.

Enjoy on a sandwich, or on a bed of lettuce.

Egg Muffin Cups

 12 eggs. ( or equivalent in egg beaters)

1 bag Jimmy Dean Turkey sausage crumbles

1 bag shredded cheese of choice, cheddar, mozzarella, Swiss, etc

1 bag real bacon bits

1 greased muffin tin ( 12 muffins)

Preheat oven to 350

In each cup put 1 beaten egg,  1 T turkey crumbles,  1 T cheese,  2 t bacon bits, mix each one until blended. 

Bake for 20 minutes checking for doneness with a knife inserted that comes out clean.This is a perfect low carb breakfast.

Mom's Potato Salad

 5 lbs potatoes, boiled and skins removed, let cool.

6 hard boiled eggs, peeled and chopped.

1 medium onion grated

Dukes mayonnaise, start with 2 full cups, you may need more

1 t salt

1 t pepper

2 t celery seed

In a large bowl, gently mix all ingredients, if you need more mayo, add. Then place in container and refrigerate until completely cold.

Mom never measured, it was always eye balling. So you may need to adjust to your taste with salt and pepper. 

Cucumber Salad🥒

 2 large cucumbers ( I use burpless if I can find them)

3/4 cup white vinegar ( more depending on taste)

2 cups water

1 large white onion

Fresh ground pepper

Slice cucumbers thin, and slice onion very thin. Place them in a container add water and vinegar, sprinkle generously with pepper.

Place in fridge . If making early in the day they will be ready by dinner. They need 8 hours to let the flavors set in.

Mom used to make this in the summer. Its so refreshing. 

 

Superior Meat Loaf

 1 envelope Lipton Onion Soup Mix ( you can use Beefy Onion, or Beefy Mushroom Soup mix as well)

2 pounds ground beef

1 1/2 cups soft bread crumbs

2 eggs

3/4 cup water

1/3 cup ketsup

Preheat oven to 350

In a large bowl, combine all ingredients. In  a large shallow baking pan, shape into a loaf. I like to spread additional ketsup over the top of the loaf, its optional. Bake 1 hour or until done. 

Perfect as this is, it could use a good generous grinding of fresh black pepper.

Best Summer Dinner so far 2022

 

Soft Shell Crab Sandwich

 Fresh or frozen soft shell crabs ( sizes vary)

Flour ( about 2 Cups)

2 eggs beaten

Old Bay for flour and shaking on after cooked

Cooking oil for frying

 Clean the crabs if they have not already been cleaned

Add about 1 teaspoon Old Bay to flour

Dip each crab in flour, shake excess off, then dip in beaten egg, then dip in flour again covering all areas.

Place in hot oil and fry turning over as they brown. Time depends on size. It doesn't take long to cook the crab, but you do want it to be crispy and golden brown. 

Remove to a plate with paper towels to drain grease.

Enjoy as a sandwich with lettuce, fresh tomato and mayo. Shake a little extra Old Bay as desired.

Old Bay Bloody Mary

Old Bay Bloody Mary

1 cup tomato juice
1/3 cup vodka or gin
1 tsp Worcestershire sauce
1/2 lemon, juiced
1/2 tsp Old Bay or other seafood seasoning. 
few dashes hot sauce
2 celery stalks
lemon wedges
1/4 cup jumbo lump crab meat

4 steamed shrimp, tails on.

ice

Fill two tall glasses with ice. Set aside.

Combine tomato juice, vodka or gin, Worcestershire sauce, lemon juice, Old Bay, and hot sauce in a carafe. Stir or swirl to combine. Pour into ice-filled glasses.

Garnish drinks with a stalk of celery, a lemon wedge,  2 steamed shrimp on rum of glass, and a small handful of the crab meat right on top.

Sprinkle with additional Old Bay, if desired.

Low Carb Pizza

 For each individual pizza: serving size is 2 pizzas

1 Mission Low Carb Wrap

1/4 cup Pizza sauce ( we use Don Pepino)

1/2 cup Mozzarella  cheese , shredded 

Topping of choice, turkey pepperoni, or regular, mushrooms, sausage

In  375 degree oven place pizza on a nonstick cookie sheet and bake for 17 to 18 minutes

Remove from oven let cool a few minutes before slicing.

Creamy Tuscan Shrimp

 4 T butter

2 lbs jumbo shrimp, peeled, deveined, tail off

2 t paprika

2 t garlic powder

2 C half & half

1 C sundries tomatoes, ( dried , Julienne)

3 cloves minced garlic

1 box frozen spinach, thawed, drained well

1 t salt to taste

Pepper to taste

1/2 t Italian seasoning

Heat a large heavy skillet over medium heat. Add butter. Once melted, add shrimp and sprinkle with garlic powder and paprika.

Cook for 5 minutes, string occasionally, or until shrimp is pink opaque.

Remove shrimp , set aside.

Add half & half, sundries tomatoes, Italian seasoning, and garlic to the pan and stir well. Let sauce cook for 2 minutes to thicken over low the at.

Add spinach and mix well. Continue cooking over low heat for another 2 minutes. Return shrimp to pan and stir to cover, cook for another 2 minutes. Add salt and pepper. 

Serve over pasta of your choice. Enjoy.

Quick Pickled Red Onions

 1 very large red onion very thinly sliced

3/4 cup apple cider vinegar

1/4 cup water

1 t salt

1-2 T sweetener ( sugar, honey, maple syrup, swerve, etc. Your choice)

In a small sauce pan stir together vinegar , water, salt and sweetener. Cook over medium heat until it reaches a simmer. 

Place the slices of onion in a mason jar. Pour hot mixture over the onions. Screw on lid and shake to mix well. Make sure all onions are submerged in liquid.

Allow to sit for 30 minutes.  You can serve immediately or refrigerate. You can store in fridge up to 2 weeks. 

Quick Pickled Radishes

 1 Bunch of average size radishes

1/2 cup apple cider vinegar

1 T sugar

1 1/2 t salt

1 cup hot water

Slice radishes as thin as possible. Stuff them in a jar of your choice. In a measuring cup, combine apple  cider vinegar , salt, sugar, water. Stir to dissolve sugar and salt. Pour over radishes and let stand 1 hour. After an hour cover and store in fridge for up to 3 weeks. 

Dump and go Lasagna

 8 oz uncooked campanelle pasta ( 2  3/4 cup) 

24 frozen cooked meatballs ( from 22 oz bag)

1 25.5 oz Muir Glen organic tomato basil pasta sauce

1  1/2 cups water

1/2 teaspoon Italian seasoning

1  1/2 cups shredded mozzarella 

Chopped fresh basil if desired

Heat oven to 375. Spray 13 x 9 inch glass baking dish with cooking spray.

In large bowl mix pasta, meatballs, sauce water and seasoning. Pour into dish, cover tightly with foil. Bake 40 minutes. Remove dish fromoven, stir mixture thoroughly. Sprinkle with cheese. 

Bake uncoveredv5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil.

Bacon Jam

 1lb thick cut bacon

2 extra large sweet onions quartered and thickly sliced

1/2 cup brown sugar

1/2 cup water

1/3 cup strong brewed coffee

1 Tablespoon balsamic vinegar

Cut bacon into half inch slices and add them to a large fry pan. Dont worry if they stick together, they will come apart as you cook them. Cook over medium heat for 10 minutes , string frequently until bacon is cooked but still chewey. A few crisp bits are ok. Remove bacon from pan.

Pour out all but 1 tablespoon of bacon drippings. ( pour in a can and save for other recipies if you like) Add onions to the pan and cook for about 8- 10 minutes then reduce the heat to low and add sugar, and stir. Continue to cook until onions have caramelized, about 20 minutes. 

Add the reserved bacon, coffee  , water,  and increase heat to medium. Continue to cook, string about every 5 minutes, until onions are jam like , about 30 minutes. Remove from heat and stir in balsamic . Taste for seasoning add salt if needed. 

Use immediately  or refrigerate for up to a week. Bring to room temp before serving. There will be spots of bacon grease fat when you remove from fridge. As the jam comes up to room temp these will disappear. 

Use on burgers, or with pork chops, or any meat you like. You could also just put some on a warm biscuits.

Daddy's Fudge

 2  cups sugar

1 cup whole milk

3 squares of unsweetened bakers chocolate

Pinch of salt

1 T butter

1 teaspoon of vanilla

Combine the sugar and milk in a saucepan. Heat but do not boil. Add the 3 squares of chocolate and pinch of salt. Stir and boil to the soft ball stage. ( a soft ball will form when dropping a little in a glad of cold water) 

Remove from heat. Add butter and vanilla. Beat by hand until mixture looses its gloss and thickens. Pour in a buttered square pan. Cool. Cut into small square pieces.

Daddy made this fudge for my sister an I . Mom worked evenings, so thats when he would make it. I remember the Flintstones jelly glass sitting on the counter with water so he could test it. We were in a hurry to have some, so in the winter he would set the dish out on the porch with a cover on it so it would chill faster. To this day its my favorite fudge. 

                                                                              

Gooey Butter Cake

1 package of  yellow cake mix

1 egg

1 stick of butter

Preheat oven to 350. 

Combine ingredients and mix well. Pat into a lightly greased 13 x 9 inch baking dish.

Prepare filling

1 8oz package of cream cheese

2 eggs

1 t of vanilla

1 stick of butter, melted

1 16 oz package of powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. A butter, beat. Add powdered sugar, mix well.

Spread over cake mixture

Bake for 40  to 50 minutes, you want the center to be gooey so dont over bake.

Variations:

add  1 15 oz can of pumpkin to the filling, cinnamon nutmeg .or...

add 20 oz can of drained crushed  pineapple to filling or...

use chocolate cake mix instead of yellow cake. Add chocolate chips and nuts on top.

Hope you enjoy. 

                

Funnel Cake

Summertime and Community Carnivals sprout up all over the State. Lots of family fun, rides, exhibits, and food. One of the foods they all have in common is Funnel Cakes. A wonderful warm sugary finger cake good for all by yourself, or for sharing.                                                                                                                                    
2 2/3 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla
Peanut oil for frying
Confectioners sugar for dusting

In a large bowl combine the flour, sugar, baking powder and salt. In another bowl beat the eggs, milk and vanilla. Add to the dry ingredients and stir just til blended.
Heat 1 inch of oil in a cast iron skillet. Using a measuring cup or funnel, pour 1/2 cup of the batter into the hot oil drizzleing the batter into the oil. Cook until golden brown, turn and cook the other side. Drain on paper towels and sprinkle with confectioners sugar.

The picture in this recipe is one of Gwynn Oak Park back in the day.It was famous for it's wooden roller coaster. Our parents took us there almost every Saturday in the Summer. 

Pecan and Walnut Carmelized Brie

2/3 C lightly packed brown sugar
1/3 C water
1/2 C heavy cream
1/8 t nutmeg
1/8 t cinnamon
5 t butter
1/4 C pecan halves
1/4 C walnut halves
1 8 inch round of Brie with tip rind removed
4 oz red seedless grapes
1 Granny Smith  apple, sliced

Assorted crackers

Bring the brown sugar and water to a boil in a heavy saucepan, boil for about 4 minutes. Remove from heat and let cool slightly. Sir in cream, nutmeg and cinnamon. Bring the mixture to a boil, boil 3-4 minutes or until slightly thickened. Remove from the heat, stir in the butter and nuts.
Center the Brie on a 12 inch round serving plate, place the grapes, apple slices and crackers around the edges.Pour the caramel evenly over the top of the cheese, allowing it to run over the sides. Evenly distribute the nuts over the top using a spoon. 

My sister just loves Brie, and we have made it several different ways. When ever we get together for a family event I try to bring her a Brie surprise. This is yummy!   

Fried Tomatoes

3 (or as many as you need to make) medium size almost red Maryland Tomatoes
flour
Butter
oil
nonstick fry pan
sugar

Slice the tomatoes thick. Put flour on a plate. Place each slice in flour, flip over and flour the other side. Now I like to pat each side so the juices cling onto the flour.
In a heated non-stick fry pan ( or iron skillet) heat a couple of tablespoons of oil and a pat of butter. When ready place a few slices of the prepared tomatoes, watching not to burn. Flip them over and fry the other side. I like mine crisp and golden brown.
When done place the slices on serving plate. 
I really enjoy mine with a sprinkle of sugar, I know it sounds strange, but the sugar just goes with the tomato so well. 

I don't bother making sandwiches with these fried tomatoes because I cant keep them around long enough to make the sandwich. And they are too good to cover up with bread!

Peanut Butter Frosting

1/3 C Crisco
1/3 C butter
3/4 C peanut butter (creamy)
4 C 10 xxx sugar ( confectioners sugar)
4-6 T milk

Cream Crisco &  butter with mixer, add peanut butter and vanilla. Gradually add sugar 1 cup at a time (slowly so you don't look like a white cloud of dust)..Beat well after each addition. It will be dry, so this is where you add the milk 1 T at a time, beat until fluffy.
Perfect on a nice moist chocolate cake!

Parmesan Crusted Cod Fish

1/2 Cup Parmesan Cheese
1/4 Cup softened Butter
3 T mayonnaise
2 T lime juice

1/4 t dried basil                                                              
1/4 t ground black pepper
1/4 t onion powder
1/8 t celery seed
1/8 t salt
2 lbs of Cod Fillets      (wild caught) 

Preheat oven broiler. Grease a broiling pan or use non stick foil to line a baking sheet.
In a small bowl, mix all ingredients except the fish.
Put this aside.
Now arrange the fish on the baking sheet. Broil a few inches from the heat for 2-3 minutes, flip and broil 2-3 minutes more. Remove from oven and cover the fish with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.                                                 

Dee's Favorite Coconut Cake

4 Eggs 

 2 Cups flour 

2 Cups Sugar 

2 teaspoons baking powder 

1 Cup whole milk 

1 stick of butter

 1 teaspoon vanilla extract 

  Frosting 

 3 Tablespoons flour 

1 Cup whole milk 

1/2 lb butter softened 

1 Cup sugar 

1 teaspoon vanilla extract 

Coconut, large bag, or fresh, enough to cover sides and top of cake

Step one: In as sauce pan heat the milk for the frosting, not boiling, but when hot, add flour and whisk until thick like a white sauce. Once it has reached this stage, remove from stove and put it in the fridge , pan and all. I suggest putting a pot holder under the pan while in the fridge.

 Step two: Beat sugar, eggs and vanilla until fluffy. In another bowl combine flour and baking powder. In a glass measuring cup ( or a bowl) heat butter and milk in microwave just until butter is melted . Do not over heat or let boil. Add the flour mixture and the milk/butter alternately to the sugar eggs and vanilla batter until all used. Grease and flour 3 8 or 9 inch round cake pans. Distribute batter evenly in pans and bake at 350 degrees for 25 to 30 minutes. (test for doneness). Cool on racks. 

 When cake layers are cool, prepare frosting as follows: With mixer in large bowl beat butter and sugar until past the cream stage, it will almost look like cottage cheese, then take the pot that we put in the fridge earlier and add the contents of the pot to the icing bowl. Beat for at least 5 minutes straight. It will be a thick, yet fluffy frosting. Frost cake, spreading frosting in between layers, then place layers on top of each other, frost sides and top using all of the frosting. Then pat the coconut on sides and top. This cake is a lot of work, but it is worth it. It is probably the best coconut cake I have ever had. My friends beg me to make it for birthdays and special occasions. In fact I have one friend who asked for her birthday, if I would just meet her out in the parking lot of work and give her the cake so she could have it all to herself. 

Marinated Maryland Tomatoes

During the summer as we were growing up, Mom would often serve tomatoes as our veggie. She would slice them into wedges. We just sprinkled a little salt on them and munch them down. Oh they were so good .
Here is a little new rendition of that idea.

Dressing:                                
3 T chopped fresh parsley
1 T of sugar
1 1/2 t garlic powder
1 1/2 t seasoned salt
1/2  t pepper
3/4 t dried oregano
3/4 cup olive oil
1/2 c up red wine vinegar

4-6 large tomatoes, cored, each  cut into six wedges.
Place all the ingredients for the dressing in a bowl and whisk  to combine. Place the tomatoes in a zip lock bag and pour the dressing  over the tomatoes. Marinate for 4-5 hours or over night in the fridge. Bring to almost  room temp before serving. 

Sausage Gravy

 1/4 lb spicy bulk sausage

1/4 cup all -purpose flour
2 cups whole milk
1/2 t. salt
1/4 t fresh ground pepper

Cook sausage in a medium saucepan over medium heat until browned, stirring to crumble.
Drain off fat except about 2 Tablespoons. Stir in flour . Cook stirring constantly until thickened and bubbly.
Gradually and slowly add the milk, salt and pepper. Cook, stirring constantly until thick and bubbly, about 5 minutes.
Serve over hot biscuits for a Southern style breakfast.

Creamy Chicken Noodle Soup

We love love love this soup. It is different from your every day Chicken Noodle Soup. 

13 cups chicken broth divided
1/4 cup dry vermouth
1/4 cup butter or margarine
1 cup heavy cream

1/4 cup chopped carrots
1/4 cup very finely sliced celery
1/4 cup very finely minced onion
1 pkg (12 oz) dry egg noodles
1 1/2 cups water
3/4 cups all purpose flour
3 cups diced cooked chicken (breast)
salt and pepper to taste

4 cup finely chopped fresh parsley

Combine 1 cup broth, vermouth and butter in a small sauce pan. Bring to a boil and cook until liquid has reduced to 1/4th cup and has a syrupy consistency. Stir in cream and set aside.

Bring remaining broth to a boil in a Dutch Oven and add the celery carrots and onion, cover and simmer 10 minutes. Bring back up to a boil and add noodles and cook until just tender. Combine water and flour in medium bowl until smooth. Stir into broth mixture. Boil for 2 minutes, stirring constantly. Stir in reserved cream mixture, add chicken. Season to taste with salt and pepper. Heat to serving temp. Do not boil. Sprinkle with parsley. Garnish as desired. ( freezes well)   

Salmon, Fettuccine and Cabbage

1 (9-ounce) package of  fresh fettuccine
salt for pasta water
(you can use boxed,just adjust the cooking time)
1/4 cup plus 2 T seasoned rice wine vinegar
2 T vegetable oil
1/2 small head of cabbage shredded (yield 7 cups)
1 cup finely shredded fennel
1T butter or margarine
1 t of house seasoning (Paula Dean's)
1 can (15 oz) red salmon, drained, flaked, bones removed
Salt and pepper to taste

Cook fettuccine in lightly boiling water according to package directions. drain
Heat vinegar and oil in large skillet over medium heat. Add cabbage and fennel house seasoning and butter (or margarine); cook until crisp tender, stirring occasionally.
Add fettuccine; toss lightly to coat. Add Salmon; mix gently.
Heat thoroughly, stirring occasionally. Season with salt and pepper to taste. 

 I love fennel, and cabbage. together with the salmon it makes such a nice light pasta dish.  
This is a "Mom" tested dish. I made it and took some over to my mother along with a few other dishes, and the one she raved about was this one.  Hope you try it and enjoy as well.

Carmel Corn

It's time for the State Fair. And one of my favorite treats is the Caramel Corn. So I thought it would be fun to have it at home any time. But it's addictive, once you start eating it, it's so hard to stop!  Enjoy!

2 Cups brown sugar
2 sticks of margarine 
1/2 Cup corn syrup
1 t. salt
1 t. baking soda
15 Cups of popped corn

Boil the first 4 ingredients together for 5 minutes. Remove from heat and add 1 t. baking soda. Mix quickly. Pour hot mixture over the popped corn in a large stainless steel mixing bowl. Mix well and bake at 200 degrees for 1 hour, stirring every 15 minutes. When cool, store in airtight container.
(if you do not have a large stainless steel mixing bowl, you can use a large ceramic bowl but use a butter spray to help keep the popcorn from sticking)

Chicken Salad

6 large skinless boneless chicken breasts

1/2 medium onion

4 stalks of celery

2 cups of water

6 fresh sage leaves

1 t garlic powder

1 t dill (dried)

1 t celery seed

1 t salt

1/2 t pepper

1 t onion powder

1 C of mayonnaise

1 t of dried minced onion

1 T of the broth that the chicken cooked in

salt and pepper to taste. 

In a large skillet put the water and the next 7 ingredients .  Bring to a boil. Cut the chicken into chunks and add to the skillet,cook until done. Remove chicken to a bowl, but cover so it doesnt dry out while cooling. Reserve some broth to add later.

In a food processer process the fresh onion and celery, and place in your mixing bowl. Next process the chicken to the point that you like it. (big chunks, or small chunks)

Add the chicken to the celery and onion, mix with a fork. Add the dried onion and then the mayonnaise. Next add the 1T of the broth. Add salt and pepper to taste. 

 Mix well and refridgerate at least 2 hours to allow flavors to mingle.

As a variation, you can leave out the salt and use a rounded teaspoon ( or more) of Old Bay to make it a Chesapeake Chicken Salad. 

Crockpot Eye Roast

5-6 lb Eye Roast
1 large onion rough chopped
5-6 carrots, rough chopped
3 15 oz size cans of whole potatoes
1 can of beef gravy
Montreal steak seasoning

Early in the day:
Place roast in the crock pot, fat side down. Sprinkle the top with the Montreal Steak Seasoning. Pour the can of gravy over the top of the roast. 
Spread the onions, carrots and potatoes along the sides of the roast and add 1/4th cup of water.
Turn the Crock pot on low, and let it cook 9 hours.

Note: By pouring the gravy over the roast, it helps to keep it moist on the top. I like to have this assembled by 8am and the crock pot on. This is especially perfect for Sunday.There are left- overs for Monday night, which means no cooking after work. Switch it up and make Hot Roast Beef Sandwiches with left-overs.     

Italian Chicken Sticks

1 cup Italian seasoned bread crumbs
1/2 grated Parmesan
1 1/2 t dried thyme
1 1/2 t dried basil
1 1/2 t dried oregano
1/2 t salt
1/4 t garlic powder
Pinch of ground red pepper
8 boneless skinless chicken breast halves,
cut into 1/2 inch strips
1/2 cup melted butter (1 stick)
Marinara sauce or honey mustard for dipping

Preheat the oven to 400 degrees. In a pie plate , combine the breadcrumbs, cheese and all the dried herbs, salt, red pepper.
Dip the chicken strips in the melted butter, then dredge them in the breadcrumb mixture. Place the chicken strips in a single layer on a lightly sprayed baking sheet.( I use non-stick Reynolds wrap)
Bake for 20 minutes or until the chicken is cooked through. Serve the Chicken sticks hot with marinara sauce for dipping, or use your favorite honey mustard.  Enjoy...Kids love this.  And it's a perfect finger food when the friends come over to watch the game.

Pecan Pumpkin Tart (sugar free)

Crust: 1 1/2 c pecans
             2 T white swerve ( sugar if you prefer)
             2 T Almond flour
             1 egg white
Crust prep: Preheat oven to 350 degrees. In your food processor put the pecans and Swerve and process until very fine. Then add the egg white and blend about 10 seconds more. Press in a tart pan, up the sides evenly. Blind bake 8 to 10-minutes. Remove from oven. ( ovens vary so check in 8 minutes to be sure it doesn't burn)

Filling:
            2 C canned pumpkin
            1 C heavy whipping cream
            2 whole eggs
            1/4 cup packed Swerve brown sugar ( regular if preferred)
            1 1/2 ground cinnamon
            1 tsp ground ginger
            1/4 t allspice
            1/2 t salt
Filling prep: Beat pumpkin, cream, eggs, brown sugar blend, spices and salt until well blended. Pour into the prepared crust and bake for 40 minutes. Remove from oven and cool before serving. 

Pumpkin Butter

4 cups of pumpkin (canned)                                       
1 cup of brown sugar     
3/4 cup of no sugar added apple juice
1 t vanilla
1 t cinnamong
1 t ground ginger
1 t nutmeg
1/8 t allspice

Place all in a food processor and blend well. Place in saucepan and simmer for 30 minutes until thickened, stirring frequently. Put in jars, or containers and keep in fridge. Use within 2 weeks.

Coleslaw ( sugar free)

2 bags of shredded coleslaw
2 cups of good mayonnaise ( Dukes is sugar free)
1/2 cup of cider vinegar
1/4 tsp salt

1/2 cup sweetener of choice

In a large bowl combine the mayonnaise cider vinegar salt and sweetener.
Mix this dressing well then toss in the shredded bags of coleslaw.
Mix well and put in a container and allow to be in the fridge several hours before serving.

Stir/ mix again before serving.

Rack of Lamb

3/4 cup of Italian bread crumbs
2 tablespoons minced garlic (from a jar)
2 tablespoons finely chopped fresh rosemary( I grow my own)
1 tsp of kosher salt
1/4 tsp black pepper
2 tablespoons extra virgin olive oil

1 rack of lamb
1 tsp salt
1/2 tsp black pepper
2 tablespoons olive oil
1 tablespoon honey mustard salad dressing
2 teaspoons Dijon mustard

Preheat oven to 450.

An iron skillet works best for this dish.

In a flat bowl, combine bread crumbs, garlic, rosemary and 1 teaspoon of salt and 1/4th teaspoon pepper. Toss in the 2 tablespoons of olive oil to moisten.

Next season the rack of lamb all over with the salt and pepper and 2 T of olive oil. Rub the seasonings in with the oil so both sides are covered. Sear the lamb for 2 minutes on both sides. Set aside for a few minutes to cool. Now brush the rack of lamb with the salad dressing and mustard coating. Roll the rack in the bread crumb mixture, you may need to help it a bit and pat it on with your hands. Cover the bones with foil so they will not burn.
Arrange the rack bone side down in the skillet. roast it in the preheated oven for 16 to 18 minutes depending on the degree of "wellness" you like. (cook longer if you like medium well)  Remove from oven and allow to sit for 8 minutes. 

Overnight Crockpot Oatmeal

 

Ingredients

• 2 cups steel cut oats
• 1 cup dried cranberries or raisins                         
• 1 cup dried figs(optional)
• 8 cups water
• 1/2 cup brown sugar packed
• 1 teaspoon cinnamon
• 2 tablespoons of maple syrup
• 
  

Directions

In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

** Feel free to add anything to your oatmeal; nuts, chopped apples, dried fruit of any kind.**
Enjoy, and there is enough left over to put in containers , ready to microwave and take to work each morning. 

Stuffed Dates

My Grandmother used to make these, especially for my Mother. She made them around Holiday time.
They are just so yummy.

4 1/2 C powdered sugar
2/3 C sweetened condensed milk 
1 1/2 t vanilla
1/4 t salt
1/2 cup finely chopped pecans (optional)
4 dozen whole pitted dates
Granulated sugar 

Mix powdered sugar, milk and vanilla and salt and if using, pecans.  Kneed until well blended. Place in a bowl and refrigerate overnight.

When ready, use a knife to make a slit lengthwise down the date, like a little pocket and stuff it with some of the fondant mixture. Close the date a little, leaving the stuffing showing and then roll in the granulated sugar all over. Repeat . Makes 4 dozen