Super simple stuffed mushrooms...a last minute appetizer if you need it :) Merry Christmas!!

SIMPLE STUFFED MUSHROOMS

1 lb. pork sausage ( I use Jimmy Dean)

1 (8-ounce) package cream cheese

3 (8-ounce) cartons whole mushrooms, stems removed and scraped out

Paprika

Chives, chopped

Place room temperature cream cheese in a medium-size bowl and set aside.  Cook sausage in a skillet.  Remove sausage with a slotted spoon and place in bowl with cream cheese.  Stir vigorously until cream cheese is melted and mix well with sausage.  Using a teaspoon or baby spoon, stuff each mushroom.  Place them in a 13x9x2 oven-proof dish.  Sprinkle with paprika and bake at 350 for 20 minutes.  Broil for 2 to 3 minutes (watching carefully) then remove them from the oven.  Transfer them to a serving dish and sprinkle chives over the tops.  So delicious and so easy! Enjoy J

 

Rolo-Chocolate Cookies....delicious!

ROLO-CHOCOLATE COOKIES

2 ¼ cups flour

¾ cup unsweetened cocoa

1 t. baking soda

1 cup sugar

1 cup brown sugar

1 cup butter, softened

2 t. vanilla

2 eggs

1 cup chopped pecans

1 (9-ounce) package Rolo candies

1 T. sugar

4 ounces vanilla-flavored almond bark

In a small bowl, combine flour, cocoa and baking soda.  In another large bowl, beat sugars and butter until light and fluffy and then add vanilla and eggs, mixing well.  Gradually add flour mixture and ½ cup of the pecans.  For each cookie, with well-floured hands, shape 1 tablespoon of dough around each Rolo candy, covering completely.  In a small bowl, combine remaining ½ cup pecans and 1 tablespoon sugar.  Press one side of the cookie into the sugar mixture.  Place nut side up 2” apart on an ungreased cookie sheet.  Bake 10 minutes.  Cool completely then place cookies on wax paper.  Melt the almond bark in a microwave and drizzle over cookies.

De-Tox Cabbage Soup...oh, so good!!

MY “DE-TOX” CABBAGE SOUP

This is my football season go-to “De-tox” recipe J  By this point, I’ve eaten so many fatty foods, and this soup is just what I need..Hearty, filling, low fat and full of good stuff for your body!

2 lbs. very lean ground turkey

1 tablespoon olive oil

1 medium onion, chopped

2 tablespoons minced garlic

2  cans (14.5-ounces) chicken broth

1 can water

1 tablespoon chicken granules

1 tablespoon brown sugar

1 small head cabbage, washed and chopped

1 (16-ounce) bag frozen carrots

2 (14.5-ounce) cans diced tomatoes

1 small can tomato sauce

3 or 4 shakes of hot sauce (optional)

1 tablespoon each of salt, pepper and Greek seasoning (use more if you’d like)

In a large soup pot, heat the olive oil for 2 minutes  and then add ground turkey and onion.  Cook for about 10 minutes then add the garlic and cook for another minute.  Add all remaining ingredients and bring to a boil.  As soon as the soup comes to a boil, reduce heat to very low, cover and simmer for 1 hour.  Enjoy J

 

 

Love in a dish :) My homemade chicken pie will comfort your heart and soul! Enjoy :)

Individual Homemade Chicken Pot Pies

Melissa Friday

 

4 chicken breasts, cooked and chopped

2 cans cream chicken soup

1 can cream celery soup

½ cup heavy whipping cream

1 ½ soup can full milk ((I use whole)

1 bag frozen peas & carrots

1 large baking potato, peeled, cubed and then boiled just until softened

Garlic powder, onion powder, salt and pepper to taste (about 1T each)

1 t. Thyme

2 boxes of refrigerated pie crusts

10-12 individual casserole dishes

 

For Crust:

1 egg, beaten

1 t. water

 

Mix all the above ingredients except the egg, water and pie crust and simmer on low for about 20 minutes.  You may simmer up to an hour.  Turn one of the casserole dishes upside down and use a paring knife to cut the shape of each crust.  Pour mixture into each individually greased dish and place crust on top of each.  Poke a few holes in each crust with a fork then mix egg and water and brush on top of each crust.  Place casserole dishes on 2 large cookie sheets and bake them at 375 for about 25 minutes or until crust is light brown.  I like to broil mine for just a minute or two so the crust is nice and crisp.  Watch it closely if you broil the top!  Let them sit 5-10 minutes before serving.

 

 

If you love turnip greens, you will love my recipe for Turnip Green Soup :)

TURNIP GREEN SOUP WITH WHITE BEANS & HAM

Melissa Friday

 

1 tablespoon olive oil

2 tablespoons butter

1 small onion, chopped

1 (12-ounce) package cooked, diced ham (I use Hormel)

1 (32-ounce) box chicken broth

1 cup water

2 cans great northern beans, drained and rinsed well

1 (27-ounce) can turnip greens ( I use the Glory brand)

1 tablespoon each of salt, pepper, garlic powder, onion powder and Cajun seasoning

    (Use more seasonings if you like)

Heat oil and butter in a soup pot and add onions.  Cook onions for about 7 minutes, stirring often, then add the ham and cook for 2 more minutes.  Add remaining ingredients, cover  and simmer on low for 1 hour.  It’s great with hot sauce and cornbread on the side. J

 

This cheesy, chicken orzo bake is fantastic, and kids will LOVE it, too! Enjoy :)

CREAMY CHICKEN & CHEESE ORZO BAKE

2 tablespoons butter

1 tablespoon olive oil

3 small chicken breasts cut into bite-sized pieces

½ cup onion, chopped

1 ½ cups orzo (you can find this in a box on the pasta aisle)

1 teaspoon each of salt, pepper, and garlic powder (add more if you like)

1 cup water

1 (14.5-ounce) can chicken broth

1 can Cream of Chicken soup

1 cup sharp cheddar cheese, shredded

In a large pot, heat butter and olive oil.  Sauté’ chicken and onion on high heat for 8-10 minutes, or just until chicken is no longer pink.  Stir in dry orzo and all the remaining ingredients and stir well.  Spray a 2-quart oven-proof baking dish with cooking spray.  (I like to use a deep, round baking dish).  Pour orzo mixture into casserole, cover with foil and bake at 350 for 1 hour.  Turn oven off, but leave dish in the oven for one more hour.  Remove from oven, uncover and stir well.  Enjoy J Kids will rave over this!

 

Okay, I know I'm on a soup roll, but it's sooo cold, and this is so comforting :) Enjoy!

CREAMY CHICKEN TORTELLINI SOUP

Melissa Friday

 

2 Tablespoons butter

2 tablespoons olive oil

1 small onion, chopped

3 cloves fresh garlic, minced

2 (14.5-ounce)cans of chicken broth

2 small cans of Cream of Chicken soup

1 can full of water

1 (16-ounce) bag frozen peas and carrots

1 teaspoon each of thyme, salt, pepper, garlic powder and onion powder

2 tablespoons chicken granules

1 rotisserie chicken from your grocery store deli

2 cups fat-free half-n-half or whole milk

1 (9-ounce) package refrigerated cheese tortellini

Pull all of the meat off the chicken and discard bones and skin; set aside.  Heat the olive oil and butter and add the onions and sauté for 7 minutes.   Add the garlic and sauté for 1 minute.  Add remaining ingredients except the tortellini, and bring to a small boil.  Once boiling, turn on lowest setting, cover and simmer for 30 minutes to an hour.  Add tortellini and simmer on low for 10 more minutes.

 

 

 

Mac & Cheese Soup with Ham...this soup will warm your whole family's heart and soul! It's creamy and delicious and kids AND adults love it! Enjoy :)

MAC & CHEESE SOUP WITH HAM

Melissa Friday

1 ham steak

4 tablespoons butter

4 tablespoons all-purpose flour

1 teaspoon Dijon mustard

1 (14-ounce) can chicken broth

2 cups fat free half & half

1 ½ cups water

1 tablespoon chicken granules

1 lb. Velveeta cheese, cubed

Salt and pepper to taste

8 ounces cooked small shell macaroni

Cook pasta according to box directions, drain and set aside.  In a large soup pot, brown the ham steak for 3 minutes on each side.  Remove from heat and set ham steak aside to cool.  Add butter to the ham drippings in the pan and melt on low heat.  Gradually whisk flour into the melted butter.  Now gradually whisk the mustard and chicken broth into the butter and flour mixture until smooth.  Cut ham into bite-size pieces and add the ham and remaining ingredients and cover and simmer on low for 30 minutes.  Add cooked macaroni and stir well.  Heat an additional 10 minutes then serve.  As it sits it will get thicker, so just add milk to thin it out, if needed.

 

This brisket is super tender! Enjoy :)

OVEN BBQ BEEF BRISKET

1 (3-4) beef brisket (make sure it’s not corned beef)

3 tablespoons liquid smoke

3 tablespoons Worcestershire

Pepper to taste

Weber Chicago Steak Seasoning

1 cup of your favorite BBQ sauce

Season the brisket on both sides with pepper and steak seasoning.  Place fat side up in a large oven-proof dish.  (I like to use a disposable aluminum pan) On the fat side, pour liquid smoke and Worcestershire sauce over brisket.  Cover tightly with foil and refrigerate for 24 hours.  Bake covered at 250 for 5 hours.  Remove foil and pour BBQ sauce over brisket and bake uncovered at 350 for 1 hour.  Let  it sit about 10 minutes before cutting.

 

Who loves Quiche? Here is my simple recipe for a delicious Ham & Swiss Quiche that is sure to please! Enjoy :)

HAM & SWISS QUICHE

1 (5-ounce) bag shredded Swiss cheese

1 ham steak, heated and cubed

¼ cup onion, chopped

2 cups fresh spinach

1 refrigerated or thawed pie crust

3 eggs

1 cup whipping cream

½ cup whole milk

½ teaspoon each of salt, pepper and dry mustard

Sprinkle the cheese on the bottom of pie crust then place the ham over the cheese.  (I heat the ham steak in a skillet for about 3 to 4 minutes on high on each side).  In the same skillet that you heat the ham steak, add a little olive oil (1 tablespoon), and sauté’ onions and spinach for about 7 minutes.  Add  the onion and spinach mixture on top of the ham.  Mix eggs, cream, milk and seasonings very well, and pour over ham mixture.  Bake at 375 for 50 minutes.  Let the quiche sit for 15 minutes before cutting.  Delicious served with fresh fruit and muffins.  Enjoy J

 

Recipes from today's show...Lasagna Soup, Italian Sloppy Joes, Salami & Fresh Basil Roll-ups & Homemade Granola Bars! Enjoy :)

LASAGNA SOUP

ITALIAN SLOPPY JOE

SALAMI & FRESH BASIL ROLL-UPS

HOMEMADE GRANOLA BARS

 

LASAGNA SOUP

1 lb. Italian sausage

1 onion, chopped

½ cup diced fresh carrots

1 cup mushrooms, sliced

3 tablespoons minced garlic

1 (48-ounce) box chicken broth

2 cans (14.5-ounce) Italian-style stewed tomatoes

1 large can tomato sauce

2 tablespoons brown sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder and Italian seasoning

1 cup of your favorite marinara sauce

1 cup dry spiral pasta

1 bag of fresh spinach, optional

Parmesan and mozzarella cheese

Brown the sausage and onion in a large soup pot.  When the sausage is no longer pink, add the carrots, mushrooms and garlic and sauté until the sausage is browned.   Add the chicken broth and next 7 ingredients.  Stir well while bring to a boil.  Once it boils, turn down to low and let it simmer for 30 minutes to an hour or until the pasta is cooked.  Sometimes I like to add ½ cup dry red wine to the soup.  Serve in bowls and top with cheeses.

 

ITALIAN SLOPPY JOES

1 lb. ground Italian sausage

1 lb. ground sirloin

½ cup onion, chopped

½ cup red bell pepper, chopped

1 tablespoon flour

¼ cup dry red wine such as Merlot, optional

2 tablespoons brown sugar

1 teaspoon each of salt, pepper, garlic powder, Italian seasoning and crushed red pepper

1 (24-ounce) jar Prego Traditional Sauce

Hoagie Rolls

Provolone cheese slices

Fresh Basil for garnish

Brown the Italian sausage, ground sirloin, onion and pepper.  Add flour, stirring well and the next 4 ingredients.  Cover and simmer on low for 30 minutes to 1 hour.  Slice rolls and place a generous amount of meat mixture on each slice.  Top with provolone cheese and broil for 1 to 2 minutes or just until the cheese is melted.  Watch carefully J  Top with fresh basil.

 

SALAMI & FRESH BASIL ROLL-UPS

6 (10-inch) flour tortillas

1 (8-ounce) package cream cheese, softened

½ teaspoon garlic powder and Italian seasoning

12 slices hard salami

1 cup fresh basil, chopped

1 cup romaine lettuce, chopped

1 cup sundried tomatoes, chopped

Mix cream cheese and seasonings together.  Spread on each tortilla then layer ingredients in the order they are in above.  Roll each up tightly and wrap in saran wrap.  Refrigerate for 2 hours or overnight.  Slice with a bread knife.

HOMEMADE GRANOLA BARS

¼ cup butter, softened

1 cup brown sugar

1 egg

2 tablespoons ground flaxseed

2 tablespoons honey

2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon baking soda

½ cup dried cranberries or dried cherries

2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J

My Lemon-Pepper Panko-Crusted Tilapia, couscous & sauted zuchini, onion and tomatoes...yum!! Enjoy :)

LEMON-PEPPER PANKO CRUSTED TILAPIA

COUSCOUS          

SAUTED ZUCHINNI, ONION & TOMATOES

LEMON-PEPPER PANKO CRUSTED TILAPIA

4 tilapia filets, rinsed and patted dry

Vegetable oil

Salt, pepper, garlic powder & onion powder

1 lemon

1 box lemon-pepper panko breadcrumbs

2 eggs

¼ cup milk

1 cup flour

Season fish fillets on each side with seasonings and squeeze a little fresh lemon on each piece of fish.   Take 3 separate dishes and place flour in one, eggs in milk in second dish and panko in the third dish.  Place oil in a large skillet –just enough to cover the bottom of the skillet.  Heat oil in the skillet and dip each piece of fish first into the flour, shaking off excess, then the egg and milk and lastly, the panko.  Place 2 at a time in the hot oil and cook about 3 minutes on each side on medium high.  Watch carefully.  I like to serve this dish with tartar sauce.  Garnish with parsley and lemon.  For the couscous, I buy the boxed brand –garlic parmesan flavor.  It’s simple to make.

SAUTED ZUCHINNI, ONION & TOMATOES

3 zucchini, peeled and cubed

1 small onion, chopped

2 cloves garlic, minced

1 tomato, chopped

1 packet splenda

1 teaspoon olive oil

Heat olive oil in a nonstick skillet and add zucchini and onion.  Sauté for 5 to 7 minutes.  Add garlic, tomato and splenda and sauté another 5 to 7 minutes or until zucchini is tender.

Recipes from my show today...Chicken & Wild Rice Soup, Hot Bacon & Swiss Dip, Best Darn Ham Sandwiches You'll Ever Have and my pumpkin crunch..Enjoy :)

Hot Bacon & Swiss Dip

Best Darn Ham Sandwiches

Chicken & Wild Rice Soup

Pumpkin Crunch

 

Hot Bacon & Swiss Dip

1 (8-ounce) package cream cheese, softened

½ cup mayo

1 cup Swiss cheese

2 tablespoons green onions

6 slices bacon, cooked and crumbled, divided

½ cup crushed Ritz crackers

Mix together cream cheese, mayo, Swiss cheese, green onions, and half of bacon.  Place in a greased 8x8 oven-proof dish.  Sprinkle remaining bacon and all of Ritz crackers evenly over the top and bake at 350 for 20 minutes.  Delicious served with Wheat Thins and Granny Smith Apples.

 

Best Darn Ham Sandwiches You’ll Ever Eat!

2 packages of sweet Hawaiian rolls

1 lb. Black Forest Ham, sliced

12 slices Swiss cheese

1 stick real butter, softened

2 teaspoons Worcestershire sauce

1 teaspoon each of garlic powder, onion powder & poppy seeds

Carefully slice each pack of rolls in half.   Place bottoms of rolls on a large cookie sheet.  Mix butter and the rest of the ingredients together well to make a spread.  Spread butter mixture on the bottoms of rolls, place ½ pound of ham and 6 slices of cheese on each bottom.  Put the tops on and bake at 375 for 7-10 minutes.  You can also make these ahead of time and bake them when ready to serve them. 

CREAMY CHICKEN & WILD RICE SOUP

½ stick butter

2 tablespoons olive oil

1 onion, chopped

3 cloves garlic, minced

¼ cup flour

1 (32-ounce) box chicken broth

¼ cup white wine

1 to 2 teaspoons each of salt, pepper, Tony’s Creole seasoning

½ teaspoon thyme

2 tablespoons chicken granules

1 can cream chicken soup

1 cup whipping cream

1 cup milk

½ cup water

4 carrots, peeled and sliced

2 cups cooked chicken

2 (8.8-ounce) Uncle Ben’s Long Grain & Wild Ready Rice

Place butter and olive oil in a large pot and sauté’ onions for about 5 minutes.  Add garlic and sauté 1 minute.  Add the flour and all remaining ingredients.   Cover and simmer on low for 1 hour.

 

Pumpkin Crunch

This is awesome!

 

1 (16-ounce) can pumpkin

1 cup sugar

3 eggs

2 sticks butter cut into pieces (I use real butter)

1 (8-ounce) block cream cheese

1 box yellow cake mix

1 large can evaporated milk

½ teaspoon cinnamon

1 cup chopped pecans

¾ cup whipping cream

½ cup powdered sugar

 

Mix pumpkin, milk, sugar, cinnamon and eggs.  Pour into a greased 13x9x2 pan.  Sprinkle with yellow cake mix and DO NOT stir.  Sprinkle pecans over cake mix then place butter pieces evenly over pecans.  Bake at 350 for 1 hour.  Let cool completely.  Meanwhile, beat whipping cream, cream cheese and powdered sugar together and spread on top of pie when it’s cooled.

 

 

 

Sheperd's Pie, Simple Artichoke Dip and Brownies with a kick...recipes from today's show! Enjoy :)

SIMPLE ARTICHOKE DIP

SHEPERD’S PIE

BROWNIES WITH A KICK

 

SIMPLE ARTICHOKE DIP

1 (14-ounce) can artichoke hearts, drained and chopped

1 cup mayo                                       

1 cup parmesan cheese, shredded

1 teaspoon each of salt, pepper and garlic powder

Mix together well and place in a small oven-proof dish.  Bake at 375 for 25 minutes.  Let cool for 10 minutes before serving.  Serve with your favorite crackers or pita chips.

 

MELISSA’S SHEPHERD’S PIE

1 ½ lbs. lean ground beef

1 small onion, chopped

2 tablespoons flour

1 can tomato paste

1 can beef consommé’

½ cup red wine or beef broth

1 cup frozen peas and carrots, thawed

1 tablespoon each of brown sugar and white sugar

1 tablespoon each of salt, pepper, garlic powder, onion powder, Tony Chachere’s and Worcestershire sauce

Prepare the recipe for mashed potatoes below and set aside.  In a skillet, brown ground beef and onion.  Don’t drain beef unless you use a really fatty beef.  I recommend ground sirloin.  Add the flour and stir well.  Add the tomato paste, peas and carrots, consommé’ and wine.  Now add all seasonings, stirring well.  I recommend tasting the beef mixture to see if you would like to add more seasonings.  Let simmer on very low for about 30 minutes.  I like to use individual oval baking dishes for these pies.  You may also use a 13x9 pan.  Spray the baking dishes or your 13x9 pan and spread mixture on the bottom.  Top the beef mixture with the potatoes to cover all of the beef.  Sprinkle a little extra cheese on top of potatoes if desired and bake at 350 for 30 minutes.  The egg will make the potatoes puff up beautifully J  I like to broil the tops of the potatoes for just 1 to 2 minutes at the end of the cooking process – watch carefully if you do this!  This makes 5 individual servings or one 13x9 pan.  Enjoy!

For the topping:

1 (24-ounce) bag of Ore’ Ida Steam & Mash Potatoes

Salt and pepper to taste

½ cup sharp cheddar

1 teaspoon garlic powder

2 tablespoons sour cream

1 egg, beaten

Follow the directions on the bag and add the next 5 ingredients, stirring well.

 

BROWNIES WITH A KICK

1 box Ghirardelli Dark Chocolate Brownie mix
1 teaspoon cinnamon
1 teaspoon cayenne pepper

Make brownies according to directions and stir in cinnamon and cayenne pepper before baking.

 

 

 

 

 

 

Pumpkin Trifle...not only is it beautiful, but very tasty and simple to make! Enjoy :)

PUMPKIN TRIFLE

1 (14-1/2-ounce) box gingerbread cake mix

1 small box vanilla instant pudding

2 cups whole milk

½ cup canned pumpkin

1 teaspoon cinnamon

1 large container of Cool Whip

20 miniature Heath Bar candies, chopped

Carmel topping

Bake the cake according to directions and let it cool.  Cut into small bite-squares and set aside.  Whisk together dry pudding mix, 2 cups milk, pumpkin and cinnamon.   To chop the Heath Bars, I put them in a ziplock bag and use a glass to hit them until they are broken into small pieces.  Now you are ready to build your trifle.  In a trifle bowl, place half of the gingerbread cake cubes in the bottom of a large trifle dish.  Next add half of pudding mixture, top with half of the Cool Whip, sprinkle half of the candies on the Cool Whip and drizzle caramel sauce over candies.  Repeat layer one more time ending with Cool Whip, candies and another drizzle or caramel.  Refrigerate at least 4 hours.  Makes about 12 servings.

Apple Butter Bread...a quick delicious breakfast bread that your whole family will enjoy!

APPLE BUTTER BREAD

1/3 cup sugar

1 egg

1 (9-ounce) jar country apple butter

2 cups Bisquick

1/4 cup all-purpose flour

½ cup chopped pecans

Mix all ingredients together and pour into a greased loaf pan, and bake at 350 for 40 to 50 minutes or until center comes out clean when a knife is inserted.  Serve with extra apple butter.

 

 

Homemade Granola Bars..these are wonderful and healthy! They also make a great on-the-go breakfast or lunchbox snack! If you are gluten-intolerant, use coconut or almond flour. You won't be able to keep them around :) Enjoy!

HOMEMADE GRANOLA BARS

¼ cup butter, softened         

1 cup brown sugar

1 egg

2 tablespoons ground flaxseed

2 tablespoons honey

2 cups old-fashioned oats

1 cup all-purpose flour

1 teaspoon cinnamon

½ teaspoon vanilla

½ teaspoon baking soda

½ cup dried cranberries or dried cherries

2 tablespoons roasted pumpkin seeds or chopped almonds (optional)

In a large bowl, beat butter and brown sugar for about 1 minute.  Add the egg, flaxseed, vanilla and honey and mix well.  In a separate bowl, mix together oats, flour, cinnamon, and baking soda.  Gradually mix into butter mixture.  Lastly, add in dried fruit and seeds or nuts.  Press into an 11x7 baking dish coated with cooking spray.  Bake at 350 for 25 to 30 minutes.  Don’t cook any more than 30 minutes.  They will seem as if they should could longer, but go ahead and take them out of the oven and let them sit for about 30 minutes to an hour before cutting into squares.  These are delicious and healthy for an on-the-go breakfast or snack!  Enjoy J

My Steak Marsala and all the other recipes from my show this past Sunday :)

Steak Marsala

Mashed Cauliflower

Roasted Asparagus

Blueberry Crisp

 

STEAK MARSALA

FOR THE STEAKS:

4 petite filet mignon

Steak seasoning

1 tablespoon olive oil

Pat steaks dry and generously season both sides with steak seasoning.  Heat olive oil in an oven-proof black skillet for about 3 minutes.  Place steaks in skillet and sear for exactly 3 minutes on each side.  Remove from heat and place the steaks in the skillet into a 375 oven.  Bake for exactly 14 minutes.  Remove from the oven and let them rest for 10 minutes. 

 

FOR THE MARSALA SAUCE:

1 tablespoon olive oil

2 tablespoons butter

1 (12-ounce) package sliced mushrooms

½ cup onion, chopped

3 garlic cloves, minced

Zattaran’s Cajun seasoning, to taste

1 (14.5-ounce) can beef broth

1 cup good quality Marsala wine

2 tablespoons sugar

Salt and pepper to taste

While the steaks are in the oven, heat the olive oil and butter in a skillet and sauté’ the onions for 4 minutes.  Add the mushrooms and sauté’ another 3 minutes over medium heat.  Add the minced garlic and the remaining ingredients and bring to a boil.  Once at a boil, reduce to simmering for about 20 minutes or until the sauce thickens.  Ladle sauce over steaks.

ROASTED ASPARAGUS 

1 bunch of asparagus rinsed and ends cut off

2 T olive oil

Salt and pepper to taste

Place asparagus on a foil-lined cookie sheet, drizzle with olive oil and sprinkle salt and pepper over asparagus. Place in oven heated to 400.  Bake 12 minutes.

MASHED CAULIFLOWER

2 (1-pound) bags frozen cauliflower

4 tablespoons whipped cream cheese

2 tablespoons butter

Salt and pepper to taste

½ cup sharp cheddar, shredded

Boil cauliflower for about 20 minutes or until softened.  Drain well.  In a large bowl, place cream cheese, butter, salt and pepper.  Add cauliflower and mix with a stand up mixer until well blended.  Stir in cheddar cheese. 

BLUEBERRY CRUNCH

1 large can crushed pineapple (do not drain)

1 can blueberry pie filling

1 box white cake mix

1 ½ sticks melted butter

1 cup chopped pecans

Spray a 13x9x2 baking dish with cooking spray.   Dump pineapple in pan, spoon blueberry pie filling over pineapple, then sprinkle cake mix evenly over cherries.  Pour butter evenly over cake mix and sprinkle nuts on top.  Don’t stir!  Bake at 350 for 30-40 minutes or until done.  G reat with vanilla ice cream.

 

Want a recipe for the best chocolate cake, ever? Here you go!! :) Enjoy!

Delicious Chocolate Cake

1 box Devil’s food cake mix

1 (3 ounce) package instant chocolate pudding

2 cups sour cream

1 cup melted butter

5 eggs

1 t. almond extract

2 cups semisweet chocolate chips

Preheat oven to 350.  Grease a 10-inch Bundt Pan.  In a large bowl, mix first 5 ingredients together for about 2-3 minutes.  Then fold in the almond extract and chocolate chips with a spatula.  Pour into pan and bake for 55 minutes.  Let it cool about 20 minutes and turn out on rack to cool completely.

 

Pineapple-Cream Cheese Spread...a delicious afternoon snack or appetizer before dinner :) Make sure you let it sit in the fridge for at least 8 hours before serving.

Pineapple-Cream Cheese Spread

2 (8-ounce) packages cream cheese, softened

1 (8-ounce) can crushed pineapple, drained

¼ cup each:  finely chopped bell pepper, onion and green onion

1 cup chopped pecans

1 tablespoon seasoned salt

Stir cream cheese with a fork until creamy then add the remaining ingredients.  Cover with wrap and refrigerate at least 8 hours.  Delicious served with Ritz crackers or Wheat Thins.