Buffalo Shrimp

makes 4 servings

INGREDIENTS

2 cups all-purpose flour
2 tablespoons Creole-style seasoning
1 tablespoon garlic powder
1 tablespoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1 pound large shrimp, peeled and deveined with tails attached
4 cups oil for frying

BUFFALO SAUCE:

4 cloves garlic, minced
2 1/2 tablespoons butter
6 ounces hot pepper sauce
1 teaspoon ground cayenne pepper

INSTRUCTIONS

1. In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.
2. Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.
3. Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.
4. In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).
5. Remove shrimp from refrigerator and shake a second time in flour mixture.
6. Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

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Salami, Cream Cheese, and Pepperoncini Roll-Ups

18 appetizers

INGREDIENTS

1 (8 ounce) package cream cheese, softened18 slices thinly sliced salami18 slices pepperoncini peppers, drained, or to taste

INSTRUCTIONS

Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.

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Twice Baked Potatoes

makes 6 servings

INGREDIENTS

6 large baking potatoes
1 (16 ounce) container sour cream
1/4 cup shredded Cheddar cheese
3/4 cup butter
salt and pepper to taste
3 slices American cheese

INSTRUCTIONS

Preheat oven to 350 degrees F (175 degrees C).
Bake potatoes for 1 hour or until soft.
Cut enough of the skin off the top of each potato to be able to scoop the potato out of the skin and into a mixing bowl.
Add butter, sour cream, grated cheese and mix together well. Add salt and pepper to taste.
Fill the skins with the mix and top with 1/2 slice American cheese. Bake for 20 to 25 minutes just until heated through.

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The Best Mashed Potatoes

makes 12 servings

INGREDIENTS

5 pounds Yukon Gold potatoes1/2 cup butter2 cups Parmesan cheese1 cup chopped fresh chives1 1/2 cups cream cheese1/2 medium head garlic, peeled and minced1 pinch salt and pepper to taste

INSTRUCTIONS

Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain and return to stove over low heat to dry for 1 to 2 minutes.Add butter, Parmesan cheese, chives, cream cheese, garlic, salt, and pepper. Use a potato masher to mash until smooth, and serve.

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Slow Cooker Creamed Corn

10 to 12 servings

INGREDIENTS

1 1/4 (16 ounce) packages frozen corn kernels
1 (8 ounce) package cream cheese
1/2 cup butter
1/2 cup milk
1 tablespoon white sugar
salt and pepper to taste

INSTRUCTIONS

In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

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Cinnamon Sweet Potato Chips

4 servings

INGREDIENTS

2 sweet potatoes, peeled and thinly sliced
1 tablespoon melted butter
1/2 teaspoon salt
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon

INSTRUCTIONS

Preheat oven to 400 degrees F (200 degrees C). Grease two baking sheets.
Arrange sweet potato slices in a single layer onto baking sheets. Stir together butter, salt, brown sugar, and cinnamon in a small bowl; brush onto sweet potato slices.
Bake in preheated oven until edges curl upwards, about 20 to 25 minutes.

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Quinoa Granola

INGREDIENTS

3/4 cup uncooked quinoa, rinsed and well drained
1/2 cup roasted hulled sunflower seeds
1/2 cup slivered almonds
1/4 cup flaxseeds
1/4 cup honey
2 tablespoons canola oil
1 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 cup dried cherries

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In a large bowl combine quinoa, sunflower seeds, almonds, and flaxseeds.
3. Pour honey into a small microwave safe bowl, heat until warm.
4. Stir in oil, cinnamon and salt.
5. Pour honey mixture over quinoa mixture.
6. Toss to coat and spread onto a 15x10x1-inch baking pan.
7. Bake 20 minutes or until golden brown, stirring twice.
8. Stir in dried fruit.
9. Spread out on a large sheet of foil.
10. Cool completely, breaking up any large pieces.

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Pumpkin Latte Muffins

INGREDIENTS

For the Pumpkin Latte Muffins:

3/4 cup butter, softened
1-1/2 cups granulated sugar
1 cup light brown sugar
3 eggs
1 - 15 ounce can solid pack pumpkin
2-1/3 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking powder
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ginger
1-1/2 tablespoons instant coffee plus 2 tablespoons hot water with Cinnamon Vanilla Crème coffee creamer all put together to make 1 cup
1 cup walnuts, coarsely chopped

For the Coffee Glaze:

1 tablespoon instant
1 tablespoon hot water
1/2 teaspoon ground cinnamon
1 cup confectioners' sugar
2 teaspoons water

INSTRUCTIONS

For the Pumpkin Latte Muffins:

1. Preheat oven to 350 degrees.
2. Spray muffin tins with non stick cooking spray.
3. Cream butter and sugars until light a fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Add pumpkin.
6. In a 1 cup measuring cup add the coffee and water. Mix with a spoon to melt coffee.
7. Add enough of the cinnamon vanilla crème creamer to make 1 cup and set aside.
8. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with the cinnamon vanilla creamer mixture, beating mixture well after each addition.
9. Fold in walnuts.
10. Fill prepared muffin cups three fourths full.
11. Bake for 20-25 minutes or until toothpick inserted in the center comes out clean.
12. Place on wire racks to cool completely.

For Coffee Glaze:

1. In a small bowl add the instant coffee and hot water. Stir to melt the coffee.
2. In a separate bowl combine the confectioners' sugar and cinnamon.
3. Add coffee mixture to the sugar and mix until the sugar is melted.
4. Add water and continue to stir until the glaze is smooth.
5. Pour into a piping bag or zip top bag.
6. Clip the tip and drizzle in a back and forth motion onto the cooled muffins.

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Mini Corn Muffin Sausage Sandwiches

INGREDIENTS

For the Corn Muffin:

1/3 cup wheat bran1/3 cup whole wheat flour1/3 cup cornmeal1/2 teaspoon baking soda1/2 teaspoon baking powder1/8 teaspoon saltOptional- 1 teaspoon whole flaxseed plus 1 teaspoon chia seeds1 egg, slightly beaten1/2 cup buttermilk5 tablespoons maple syrup, divided1 tablespoons vegetable oil

For the Sausage:

16 ounces spicy turkey sausage2 teaspoon Dijon-style mustard

For the Filling:

1 small green apple, cored and thinly sliced1 small red apple, cored and thinly sliced

INSTRUCTIONS

For the Muffin:

Preheat oven to 375 degrees.
Lightly coat twelve muffin cups with non stick cooking spray.Stir together the wheat bran, wheat flour, cornmeal, baking soda, baking powder, salt and optional flaxseeds and chia seeds.In a small bowl combine the egg, buttermilk, 3 tablespoons maple syrup and oil.Add egg mixture all at once to the flour mixture.Stir just until moistened.Spoon about 2 tablespoons of batter into prepare muffin tin.Bake 10 minutes or until a wooden toothpick inserted in the centers comes out clean.Cool in muffin cups 10 minutes.Remove from muffin cups.Cut each muffin in half horizontally.

For the Sausage:

Combine the sausage and the mustard.
Coat a nonstick skillet with cooking spray; heat over medium-high heat.
Add patties; cook for 3 minutes per side, turning once.
Shape into twelve 2-1/2-inch patties.

To Serve:

Place bottoms of the muffins on a serving platter.
Top with half of the apple slices, the sausage patties, the remaining apple slices, and the remaining 2 tablespoon syrup. NOTE: If you're not serving immediately, put syrup in a separate container and let the guests drizzle on their own syrup.Replace tops of muffins .Secure with wooden skewers.

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Spicy Texas Barbecue Sauce

INGREDIENTS

1 cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon butter
2 cloves of garlic, chopped or 1/2 teaspoon garlic powder
12 ounces of your favorite beer
1/2 cup brown sugar, packed
1 tablespoon red peppers
1 tablespoon Worcestershire sauce
1 large onion, chopped or 1-1/2 tablespoons dried minced onion
8 ounces tomato sauce
1 tablespoon butter
2 tablespoons all-purpose flour

INSTRUCTIONS

In a medium saucepan whisk the first 10 ingredients together.  Bring to a boil UNCOVERED, reduce heat to medium low and simmer 15 minutes whisking occasionally.  Using a fork mix together the 1 tablespoon butter and 2 tablespoons flour until well combined.  Add to sauce and whisk until smooth.  Simmer an additional 5 minutes until sauce has thickened.  Pour into a jar to cool and store in the refrigerator.

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Kittencal's Chicken Crescent Roll Casserole

INGREDIENTS

2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can cream of chicken soup, undiluted
3/4 cup grated cheddar cheese (or any cheese of choice) or 3/4 cup swiss cheese (or any cheese of choice)
1/2 cup 18% table cream (or use whipping cream)

Filling

4 ounces cream cheese (very soft)
4 tablespoons butter (very soft but not melted)
1/2-1 teaspoon garlic powder (optional)
1/3 cup onion, finely chopped (can use green onions)
2 large cooked chicken breasts, finely chopped (or use about 2 cups, can use cooked turkey)
1/2-3/4 cup finely grated cheddar cheese
1/2 teaspoon seasoning salt (or use 1/2 teaspoon white salt or to taste)
1/2 teaspoon ground black pepper (or to taste)
2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
1 -2 cup grated cheddar cheese (for topping)

INSTRUCTIONS

1. Set oven to 350°F.
2. Butter a casserole dish (any size to hold crescent rolls).
3. In a saucepan, mix half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired).
4. Heat just until the cheese melts (do not boil).
5. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
6. Add in the chopped chicken, onion and cheddar cheese; mix well until combined.
7. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
8. Season with seasoned salt or white and black pepper to taste.
9. Unroll the crescent rolls.
10. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
11. Drizzle a small amount of soup mixture on the bottom of the dish.
12. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
13. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
14. Bake for about 30 minutes.

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