Friday, January 27, 2017

Little Smokies

1 pound Little Smokies sausage
1/2 cup ketchup
1/2 cup brown sugar
1 teaspoon gluten free Worcestershire sauce
1/2 cup barbecue sauce (check for gluten!)

The Directions.

Use a 4-quart slow cooker. Dump it all in! Stir well and cook on low for 4 hours, or high for about 2. Make sure the smokies are hot throughout and serve out of the crock with toothpicks.

Sunday, January 22, 2017

1 cup Saltine Crackers (crushed)
1/4 cup melted Butter
6 slices Bacon (crumbled) or Ham (cubed)
1/2 cup cooked onions
2 cups shredded cheese
4 eggs
1 cup Sour Cream

Put crackers in pie pan and pour butter on top. Then top crackers bacon, onions, and cheese. Mix 4 eggs and 1 cup of Sour cream and pour on top of crackers and other ingredients.

~Bake at 350 for 30 minutes. Let stand for 10 minutes.

* You can substitute ingredients to fit you own taste.*

Chocolate Sheet Cake Yummo!!!

2 sticks butter
1 cup water
4 tablespoons baking cocoa
2 cups flour
2 cups sugar
1/2 teaspoons salt
2 eggs
1 cup sour cream
1 teaspoon baking soda

~Heat butter, water and cocoa in pan until butter is melted.
~Add sugar, flour and salt and mix well
~Beat in eggs, sour cream and baking soda.
~ Spray 12x18 cookie sheet
~Pour mixture in to cookie sheet
~ Bake at 350 for 30 minutes.


1 stick butter
4 tablespoon baking cocoa
6 tablespoon milk
1 1lbs powder sugar
1 teaspoon vanilla

~Melt butter, cocoa and milk in sauce pan then bring to a boil.
~Remove from heat and stir in powder sugar.
~Spread frosting on warm cake.

Taco Bake

2 lbs Ground Beef
1 Onion
2 cups Corn
2 cans Black Beans (rinsed & drained)
2 cans Rotel
1 package Taco Seasoning
4 cups cooked Rice
Shredded cheese (to taste)
2  9x13 pans

~Brown meat then add onion cook until soft.
~Stir in Taco Seasoning
~Add corn, black beans, Rotel
~Spray the 9x13 pans to prevent sticking
~Place 2 cups of rice in pans and spread evenly.
~Place taco mixer over the top.
~Top with desired amount of shredder cheese.

If eating right away:
     ~Bake covered at 350 for 25 minutes

If freezing:
     ~Cover with foil and freeze. When ready to eat,. Defrost in fridge overnight. Bake at 350 for 45 minutes covered in foil. Remove foil and bake until golden brown.

Would be great garnished with : Olives, Sour Cream, Avocado, Fresh Tomatos. etc

Saturday, December 17, 2016

Crispy Cheddar Chicken

  • 1.5-2 lbs. Chicken Breasts, boneless/skinless
  • Ritz crackers, 16 crushed (Any type of buttery cracker will work)
  • 1 1/2 cups cheddar , shredded
  • 1 clove garlic, finely minced
  • 1-2 scallions or green onion tops, sliced thinly
  • 1/4 tsp. black pepper
  • 1/8 tsp. salt
  • 4 Tbsp. butter, melted
Pound the chicken breasts so they are about 1/4-1/2 inch in thickness.
Take the clove of garlic and mince it up finely. Then, thinly slice the scallions or green onion tops.
Take 16 Ritz crackers and crush them. Put them into a medium size bowl, add the minced garlic, sliced scallions or green onion tops, shredded cheese and the seasonings (salt and pepper). Mix everything together. Take the flattened chicken breasts and cut each one into 2 or 3 pieces.
Melt the 4 Tbsp. of butter in a microwave-safe bowl in the microwave. Dip each chicken piece into the melted butter, then dip the coated chicken piece into the cracker mixture, coating both sides. Lay aside until all chicken pieces have been coated
Bake at 350° for 30-35 mins. Serve with any type of potato, rice or other vegetable. *Note: Bake the chicken on a foil-lined baking sheet.

Ham Roll Ups

1 Stick of Butter
1 Tablespoon Brown Sugar
1 Tablespoon Worcestershire Sauce
2 Tablespoon Mustard
1 Tablespoon Poppy Seeds
1 Tube of Crescent Rolls
12 Slices Swiss Cheese
1 package of Ham

In microware melt butter, brown sugar, Worcestershire sauce, poppy seeds and mustard. Stir together once butter is melted. Roll out crescent roll and top with ham and swiss cheese. Roll into log and cut into 12 sections. Place in pan and cover with sauce mixture. Bake at 350 for 15 minutes or until golden brown.

Monday, October 3, 2016

Wisconsin Cheese Soup

  • 3 Tbsp. butter
  • 1 medium onion, chopped
  • ¼ cup flour
  • ½ tsp. salt
  • 1 cup half and half
  • 1 cup milk
  • 1½ cups water
  • 1 (14.5 oz) can chicken broth
  • 2.5 lbs cauliflower
  • 1 tsp. Dijon Mustard
  • 1½ cups sharp cheddar cheese, shredded
  • ½ cup pepper jack cheese, shredded
  1. Melt butter and chopped onion together in a large sauce pan and sauté for approximately 10 minutes over medium heat until onion gets golden in color.
  2. Add flour and stir to make a roux. Heat while stirring for a couple of minutes.
  3. Slowly add half and half along with the milk. Gradually add and stir the entire time. Following the milk, gradually add water and chicken broth and stir constantly.
  4. Add chopped cauliflower and heat until boil.
  5. Reduce heat and simmer, covered, until cauliflower is tender. This will take approximately 15 minutes.
  6. Place contents of sauce pan into blender and blend until smooth. Remove center part of blender cover to allow steam to escape.
  7. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and cheese until melted and smooth.
  8. Serve soup topped with a little cheese for garnish.