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http://therecipecritic.com/2012/07/slow-cooker-cashew-chicken/

2 cans green beans, drained 1 can cream of mushroom 1 can french fried onions 1 cup shredded cheese

Instructions

Preheat the oven to 350°F.

Slice the bread into the size specified by the recipe. If your recipe calls for no crusts, remove them now.

Arrange the slices or cubes into a single layer on a half-sheet pan. Do not season or coat the bread with oil.

Bake for about 15 minutes, or until the bread is toasted and dry, but not browned.

1 tablespoon olive oil

3 slices bacon

1 large onion, chopped

2 cloves garlic, minced

Salt & Pepper

3 cups chicken broth

1 pinch red pepper flakes

1 package of Collards

Instructions

Heat oil in a large pot over medium-high heat. Add onion, and cook until tender, about 5 minutes. Add garlic, and cook until just fragrant. Add bacon, chopped. Add collard greens, and fry until they start to wilt.

3 lbs Yukon Gold potatoes, peeled and quartered 1 package cream cheese, softened 1 stick butter  1 cup half&half Salt & Pepper 

Instructions:

Peel and quarter potatoes. Bring a large pot of water to a boil and cook for 20 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance.

Heat oven to 350.

- 1 box of bbq pork (14 oz) - 1 lb beef hamburger, browned and drained - 2-14 oz cans whole, peeled tomato with liquid - 1 package of chicken (thighs, breasts, or legs) - 1 can of corn, drained - 1 can creamed corn - 1 chopped, diced onion - 1/2 c hickory flavored bbq sauce - 1/2 c ketchup - 2 tsp black pepper - 1 diced bell pepper - 2 tsp of dave's insanity hot sauce (optional)

Directions

Mix all ingredients together and pour into a large crock pot. Cook on low heat for 8 hours

Boar's head brand:

-blue cheese crumbles -turkey pepperoni - boar's head deli dressing

diced bell pepper red onion pasta of your choice (macaroni)

2 tablespoons panang curry paste (I use green) cooking oil (canola) 1 12 oz can of cononut milk (lite) 1 package raw thigh chicken 2 tablespoons white sugar 1 tsp soy sauce mixed with 2 tsp of water ("fake fish sauce") 2 bay leaves 10 drops of dave's insanity hot sauce [for le hubz] Veggies (broccoli, cubed sweet potato, onion, bell pepper)

1. Fry the curry paste in the oil in a large skillet over medium heat until fragrant.

2. Stir the coconut milk in curry paste and bring to boil.

3. Add chicken; cook(with lid on) and stir until chicken is nearly cooked through, 15 mins. Throw in veggies.

4. Stir in sugar, soy mix, bay leaves - simmer for 15 min (until it's thickened)

5. Add in drops of hot sauce

Ingredients:

1 Pound of Ground Chicken

1/4 Cup Parmesan Cheese

1/4 Cup Shredded Mozzarella Cheese

1/4 Teaspoon Black Pepper

1 Teaspoon Italian Seasoning Blend (or just a bit of Oregano and Basil)

Sauce and toppings of your choice.  I used BBQ sauce, Cheddar Cheese, Bacon and Red onion.

Pre-heat the oven to 400*.

In a medium bowl combine the ground chicken, cheeses and spices.  Line your pizza pan or cookie sheet with parchment paper sprayed with non-stick cooking spray.

Place the ground chicken mixture onto the pizza pan.  Using plastic gloves, evenly press the mixture into the pizza pan.

Bake in the oven for 20 min or until the crust is golden.

Ingredients 1 can Pillsbury Crescents Raw sausage roll 5 eggs Dash of milk (1 teaspoon) 1 cup cheddar cheese, shredded

1 package of fillo (phyllo) dough (there are two in the box) 3 cups of finely chopped walnut 1 recipe of Ater (syrup) 1/2 cup unsalted butter, melted  A pinch of salt Ater (syrup): 2 cups sugar 1 cup water 1 tablespoon lemon juice

Prepare syrup first so that it can cool down completely. In saucepan over medium heat, bring to boil sugar, lemon and water. Simmer for 5 min. The mixture will thicken as it cools down.  

Preheat to 350

Thaw fillo dough (30 min). Cover with a towel to make sure the layers don’t dry out.

Using 4 dough layers, fill with nut mixture and roll into a log (hotdog style - long side) gently (It’s very fragile!). Place on cookie tray and repeat until all are done. Brush/spoon with butter generously.

With sharp knife, cut the dough logs into 1 inch pieces, making sure to cut all the way.

Pop into oven for 30 min until golden brown and crispy.

Ladle cooled syrup onto Baklava. I use only ~75% of the recipe. Save the rest for sweeter tooths.

Recipe By:KIMMIEORLANDO

Ingredients

3 quarts water

3 quarts ice cubes

1 (.14 ounce) package sugar free instant lemonade powder

1 (12 fluid ounce) can white grape juice concentrate

1 lemon, sliced

1/2 medium cucumber, thinly sliced

Directions

In a punch bowl, stir together the water, ice, lemonade powder and grape juice concentrate. Float slices of lemon and cucumber on top.

When I deviate from a recipe, that’s when magic happens. Unfortunately, I go so crazy with deviations that I forget what the changes are. Even more unfortunately, I don’t record the deviations. So here is my attempt to recreate the first dish that the Hubs and I had as newlyweds in our newlywed home. 

INGREDIENTS

1/2 cup soy sauce 1/2 cup vinegar 2 tablespoons honey 5 garlic cloves, thinly sliced 1 stalk of celery, cut into 2-in pieces (or can leave long) 1 huge piece fresh ginger, peeled and cut into thin strips 1 tablespoon ground pepper  4 chicken drumsticks and 4 thighs 2 medium carrots, thinly sliced crosswise Cooked rice, for serving

DIRECTIONS

Ingredients

1 cup unsalted butter, softened

1 package 8-ounces cream cheese, softened

4 cups powdered sugar

2 teaspoon vanilla extract

Directions

In a large bowl, beat together the butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar a cup at a time until smooth and creamy. Beat in the vanilla extract.

Vanilla Buttercream Frosting is one of the classic frosting recipes used on so many delicious desserts! Get this favorite vanilla buttercream frosting recipe along with all the tips for making perfect buttercream frosting every time.

Author: Robyn Stone | Add a Pinch

Serves: 4½ cups

Ingredients

1 cup butter (2 sticks), softened

3 - 4 cups confectioner’s sugar, sifted

2 teaspoons vanilla

pinch salt

2-3 tablespoons milk, heavy cream, or half-and-half

Instructions

Place softened butter into the bowl of a stand mixer that has been fitted with the paddle attachment. Turn the mixer on a medium setting and cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add confectioner's sugar, ½ a cup at a time. After each cup has been incorporated, turn the mixer onto the highest speed setting and for about 10 seconds to lighten the frosting.

Add vanilla and a pinch of salt and combine until well-incorporated.

Add milk, heavy cream or half-and-half until the frosting has reached the preferred consistency. For a firmer frosting, add more confectioner's sugar, a ¼ cup at a time. For a softer frosting, add more milk or cream, a tablespoon at a time

This White Cake Recipe will quickly become your favorite for so many celebrations and events. This simple white cake recipe is easy to follow and yields a moist, tender white cake you'll love. Author: Robyn Stone | Add a Pinch Serves: 12 Ingredients

1 cup (2 sticks) butter, softened

½ cup vegetable shortening

3 cups granulated sugar

5 eggs, room temperature

3 cups all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

½ cup whole milk, room temperature

½ cup buttermilk, room temperature

2 teaspoons vanilla extract

Instructions

Preheat oven to 350º F. Prepare three 9-inch round cake pans with nonstick baking spray or coated well with shortening or butter and floured, taking care to remove all excess flour.

Cream together butter and shortening until light and fluffy with an electric mixer. Slowly add sugar one cup at a time, making sure to fully incorporate each cup before adding another. Add eggs one at a time, making sure to fully incorporate each egg before adding another.

Sift together flour, baking powder, and salt. Pour milks and vanilla into measuring cup and whisk together with a fork. Add to butter and shortening mixture alternately with milk mixture, beginning and ending with dry ingredients.

Gently stir all ingredients until well combined. Stop mixer and scrape down sides and bottom of bowl, making sure to have all ingredients mixed well.

Evenly distribute cake batter between cake pans and place pans into oven. Bake for 25-30 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Remove and allow to cool slightly in cake pans for about 5 minutes, then cool completely on a wire rack.

Frost cake as desired.

Notes

- This recipe makes approximately 24 cupcakes when cupcake tin is filled more than ¾ full. When filled ½ full, this recipe makes approximately 36 cupcakes. Bake approximately 18 minutes. - If you preferred the original white cake recipe, it used ½ teaspoon baking powder and 1 cup buttermilk with no whole milk. - If you live in a high altitude environment, you'll need to make sure to follow recommended baking adjustments for your altitude

Ingredients

Chocolate Cake

2 cups all-purpose flour

2 cups sugar

¾ cup cocoa

2 teaspoons baking powder

1½ teaspoons baking soda

1 teaspoon salt

1 cup milk

½ cup vegetable oil

2 eggs

2 teaspoons vanilla extract

1 cup boiling water

German Chocolate Frosting (doubled)

15 oz can evaporated milk

2 cup white granulated sugar

6 egg yolk, beaten with 1 teaspoon water

1 cup butter

2 teaspoon vanilla extract

1 cup chopped pecans

2 cup flaked coconut

1 tablespoon of all purpose flour/cornstarch

Directions

Cake:

Pre-heat oven to 350º F. Grease two 9-inch round cake pans with cooking spray and lightly dust with flour.

In mixing bowl, add flour, sugar, cocoa, baking powder, baking soda, and salt. Stir until well combined.

Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well mixed. Reduce the speed to low and add boiling water to the cake batter a little bit at a time. Once the water is all mixed in, beat on high for about 1 minute.

Evenly distribute cake batter between the two 9x9 prepared cake pans.

Bake for 30-35 minutes, or until a toothpick or cake tester inserted in the center comes out clean.

Remove from the oven and allow to cool for about 10 minutes. Remove from the pan and cool completely.

Frost cake with frosting.

German Chocolate Frosting:

In a large saucepan combine evaporated milk and cornstarch and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stirring constantly until thick, about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut, this frosting will thicken up as it cools. Let cool 1 hour then spread on cooled cake. To make this cake easy to slice, layer cake with frosting, then set in the refrigerator for 30 minutes or more, then slice and serve.