Sausage Balls

This has to be the easiest 3 ingredient recipe perfect for the Holidays! I did add some garlic powder and onion powder, but you don't have to do that step. Or you can add more flavor if you like! 

2 cups Bisquick Baking Mix
2 cups Sharp Cheddar Cheese, shredded
16 oz package Mild Sausage*

(I added 1 tsp garlic powder and 1/4 tsp onion powder)

Preheat oven to 350 degrees. Combine ingredients and mix thoroughly until all dry ingredients are picked up by the dough. Use a cookie scoop or spoon to measure out sausage mixture. Roll into balls. Space about an inch apart on a parchment lined baking sheet. Bake for 20 minutes and check. Cook 5 minutes longer if needed but watch to make sure the bottoms don't burn. 

* You can use a medium or hot sausage if you'd like. My family doesn't like a lot of heat, so we use mild. I always have plenty of hot sauce at parties! 

Note: If your sausage mixture is still dry after mixing well, sprinkle with little water with your fingers. Mix again and repeat until all the mixture is combined.

Chicken Crack Pasta

Many food bloggers are sharing recipes of Crack Chicken Dips, Sliders and Buffalo style dips. I decided to make it more of a meal. I served it with pasta. In this case, spaghetti! You can make this in an instant pot in 8 minutes or a slow cooker on high for 4 hours. 

2 chicken breasts pounded thin
1 cup chicken broth
1 8 oz package cream cheese
1 package dry ranch seasoning, or 3T mix
1 cup cheddar cheese, grated

3-6 drops of hot sauce (I used 4 drops of Texas Pete)*
2-4 servings of spaghetti noodles

Sprinkle chicken breasts with salt pepper and garlic.
Add chicken breasts to an instant Pot.** In a glass bowl, microwave cream cheese for 1 minute to soften, then stir in ranch seasoning and chicken broth. Pour over chicken in the Instant Pot.

Place the lid on the instant pot, and press the pressure cook button. Select the high setting, then set to cook for 8 minutes. 

While the chicken is cooking, boil spaghetti noodles or your favorite pasta until done. 

When the chicken has finished cooking and pressure is released, open lid when safe to do so. Shred chicken inside pot with two forks.

Add pasta, hot sauce and cheese to chicken, and stir.

Garnish with scallions and crumbled bacon if desired.

* Taste the sauce after adding a little hot sauce, and adjust by adding more until you get the desired kick. 

** If you don't have an instant pot, you can use a crock pot/slow cooker. Cook on high for about 4 hours. 

Grilled Garlic Butter Shrimp

I had almost forgotten that I used to do the shrimp on the stove top in a sauce pan years ago. I saw a recipe that kind of reminded me of my recipe, so I pulled it back out. I decided to grill them on skewers, and they are now our favorite go-to shrimp!

1lb uncooked deveined peeled large shrimp
6 tablespoons butter
2 tablespoons Worcestershire sauce
3 cloves garlic, finely chopped
8 slices baguette

In a 1-quart saucepan, melt butter over medium heat. Remove from heat; stir in Worcestershire sauce and 3 cloves chopped garlic. Reserve 2 tablespoons of the marinade for the bread. Add shrimp to a zip top bag. Pour remaining butter mixture over shrimp; carefully toss to coat. Marinade for a couple of hours in the refrigerator.

Brush baguette slices on both sides with the reserved 2 tablespoons of the butter mixture and toast until golden brown. Transfer to a bread bowl and keep warm.

Skewer the shrimp about 5 to 6 shrimp per skewer. Brush shrimp with any left over marinade. Grill shrimp for 4 to 6 minutes or until shrimp are pink and firm; transfer to serving platter or bowl.

Serving Suggestion: Serve shrimp with bread and a tossed salad.

Easiest Beef Jerky Recipe Ever

I used to make jerky in my oven. It took me about 8 hours or so. I did some research, and now I make it in my air fryer. It only takes about 1 hour and 45 minutes!

1 Flat Iron Beef Steak
1/4 cup or less Dale's Steak Seasoning Marinade*

Cut the steak very thin against the grain. It helps to freeze the steak for a little while to be able to cut it thin. Put the steak strips in a zip top plastic bag. Add the marinade and seal the bag, while pushing air out. Marinade in the refrigerator overnight.

*Be careful and don't add to much marinade. It doesn't take much. If you add to much, it will be too salty. You just need enough to lightly coat the meat.

This is the air fryer that I have. I arranged the slices of streak on the two trays. I turn the fryer on dehydrate at 175 degrees and set it for 1 hour and 45 minutes. Perfect. Simple and Easy!

This recipe made 4 oz. of jerky for $4. 

That's over half the cost of Jack Links,

and it tastes just as good if not better!!!

The original recipe for the oven is still on my blog, find it here.

Chocolate Chip Cookie Ice Cream Cake

Looking for an easy dessert in this hot weather? This one is for you!

Chocolate Chip Cookie Ice Cream Cake

1 container of chocolate chip cookie dough

½ cup hot fudge topping

1 quart (4 cups) vanilla ice cream, slightly softened

Chocolate chip cookie pieces 

Chocolate syrup

Press cookie dough into a greased and floured 8x8 inch baking dish. Bake at 350°F for 12 to 14 minutes or until golden brown. Cool on a cooling rack for 10 minutes. 

Spoon the fudge topping onto the cookie crust. Spoon the ice cream in next. Freeze for at least 2 hours. Before serving remove from the freezer and let sit for about 5 to 10 minutes to soften a little. Place cookie pieces on the cake by pressing them in at an angle. Drizzle chocolate syrup over cake. Cut and serve. Place leftovers in individual plastic containers for a quick treat for the next day or two. (Depending on if you do have any left over!)

Sheet pan Italian Pork Tenderloin with Roasted Vegetables

A simple sheet pan meal with easy cleanup that's good for any day of the week! 

Pork Tenderloin 
1 pound baby-cut carrots
2 pounds new potatoes (16 to 20), cut in half
1 medium onion, cut into wedges

8 oz container of button mushrooms, cut in half  
6 whole cloves garlic

Zesty Italian Dressing
1/4 teaspoon salt
1/4 teaspoon pepper


Heat oven to 450°. Spray shallow roasting pan with cooking spray. Coat the tenderloin with dressing and place in pan. Insert meat thermometer so tip is in thickest part of pork. (or check after 20 minutes with a handheld meat thermometer) Toss carrots, potatoes, mushrooms, onion and garlic in dressing. Place the vegetables around the tenderloin and sprinkle with salt and pepper.

Bake uncovered 25 to 30 minutes or until thermometer reads 155°. The pork will continue to cook while resting. (about 5 degrees) Remove pork from pan. Stir vegetables and continue baking 5 to 10 minutes or until tender. Cover pork and let stand 10 to 15 minutes or until thermometer reads 160°. 

Serving Suggestion
Serve pork with vegetables with a side salad and garlic rolls. 

Bacon Cheddar Ranch Pinwheels

 Bacon Cheddar Ranch Pinwheels

1 sheet Puff Pastry
1 package (8 oz) cream cheese, softened
1 cup shredded Cheddar cheese 
6 slices chopped cooked bacon 
1 tablespoon ranch seasoning mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt

Egg Wash:
1 egg
1 tablespoon water

Preheat oven to 400 degrees.

In large bowl, beat all ingredients except pastry with electric mixer on medium speed until well mixed.

Unfold puff pastry and smooth out. spread the filling evenly over the pastry. Roll in jelly roll form. Refrigerate until firm.

Slice and place on a parchment lined cookie sheet. Brush with the egg wash. Bake at 400 degrees for 15 minutes or until golden brown and the pastry is cooked through. 

The Ultimate Shepherd's Pie

2 tablespoons olive oil 1 cup chopped yellow onion ½ cup chopped carrots 1 lb lean ground beef 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 tablespoon Worcestershire sauce 2 teaspoons garlic minced 2 tablespoons all purpose flour 2 tablespoons tomato paste 2/3 cup beef broth 1/2 cup peas 1/2 cup corn

Prepared Mashed Potatoes (I use Idaho dehydrated flakes as a shortcut.) 

2 cups shredded Colby Jack Cheese(or your favorite)

Preheat oven to 400 degrees F.

Heat oil to a large skillet over medium-high heat. Add the onions and carrots. Cook for 5 minutes, stirring occasionally.

Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add salt and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally. Drain all but 2 tablespoons of oil/ pan drippings.

Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute. Add the flour and tomato paste. Stir until well incorporated. Add the broth, peas and corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally. If the mixture is too dry, add a little beef broth to your desired thickness. Set the meat mixture aside. 

Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Top meat mixture with mashed potatoes. Add cheese on top. Bake uncovered for 25-30 minutes. 

Shrimp Fettuccine Alfredo

Simple Alfredo recipe with restaurant quality taste! Impress your family with ease. Serve with a small salad and garlic 5 cheese bread. Enjoy!

Shrimp Fettuccine Alfredo

8 ounces uncooked fettuccine
1 pound shrimp thawed & peeled
2 tablespoons butter
4 ounces cream cheese softened & cut into smaller pieces
3/4 cup heavy cream
1/4 cup chicken broth
2 teaspoons minced garlic 
1 cup freshly grated parmesan cheese
Salt & pepper to taste

Lemon Juice

Take the cream cheese out of the fridge so it has a chance to soften up. 

Peel and clean the shrimp.

Start boiling a salted pot of water for the fettuccine. Cook it al dente according to package directions. Drain. 

Meanwhile, add the butter, cream cheese, cream, chicken broth, and garlic to a skillet over medium heat. Once the butter has melted and the pan has heated up, stir the cream cheese to melt into the sauce. This will take a couple of minutes.

When the cream cheese has been incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat. Give it an occasional stir.

Stir the parmesan into the sauce. Let it cook for about a minute.
Add the shrimp to the pan. Cook for 5-6 minutes, stirring occasionally until shrimp is pink.
Season the Alfredo with salt & pepper to taste. I add a few shakes of lemon juice to mine, then toss with the pasta and serve immediately.

Cheesy Potato Bacon Ranch Soup

Very easy and fast to put together Potato Soup!

It is loaded with flavor. 

It has to be good since the hubby ate two bowls.

He doesn't eat soup! 

6 slices bacon
1 medium onion, chopped (1 cup) 
4 cups chicken broth 
3 medium potatoes, diced
1 package (1 oz) Ranch seasoning mix
1 cup heavy whipping cream
8 oz sour cream
2 tablespoons cornstarch
2 tablespoons water
8oz Velveeta original cheese, cut into cubes
2 cups shredded sharp Cheddar cheese (or more if you like)

In 12-inch skillet, cook bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon; set aside. Reserve 2 tablespoons drippings in skillet. Cook onion in bacon drippings over medium-high heat 6 minutes or until almost tender.

In 6-quart Dutch oven, add broth, ranch mix and potatoes. Mix in onions. Heat to boiling; reduce heat. Cook 10 minutes or until potatoes are very tender.

In a bowl, mix sour cream and heavy cream. Stir into broth. 

In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into soup. Cook about 10 minutes or until slightly thickened.

Add Velveeta cheese to soup. Stir until melted. Add 1 1/2 cups of the Cheddar cheese. Stir until melted. Serve soup with remaining 1/2 cup Cheddar cheese and reserved crumbled bacon.

One Pot Creamy Chicken Pasta

 

2 tablespoons butter

2 boneless skinless chicken breasts, cut in 1-inch pieces
1 cup diced onion 
1 cup diced bell pepper (optional)
1/2 teaspoon pepper

1/4 teaspoon salt
4 cups chicken broth
1 cup heavy whipping cream
12 oz uncooked pasta, your favorite 
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion 

In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell peppers, onions, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.

Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.

Remove from heat; stir in cheese until melted and smooth. Top with green onion.

Simple Cheeseburger Pie

 

• 
  
  
  
  
  Cheeseburger Pie
  
  
  
• 
  1 lb lean ground beef
  1 onion, chopped 
  1/2 teaspoon salt
  1 teaspoon garlic powder
  2 teaspoons Worcestershire sauce
  1 cup shredded Cheddar cheese (or more if you like)
  1/2 cup Biscuit mix
  1 cup milk
  2 eggs
• 
  
  

Heat oven to 400°F. 

Spray 9-inch glass pie plate with cooking spray.
In a skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt, garlic powder and Worcestershire sauce. Spread in pie plate. Sprinkle with cheese.
In small bowl, stir biscuit mix, milk and eggs with fork or wire whisk until blended. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.

Cheese and Bacon Stuffed Porkchops for Two

2 thick cut boneless Porkchops
4 oz Cream Cheese
1/2 cup Cheddar Cheese
4 slices Bacon, cooked and crumbled
Green Onions or Minced Yellow Onion
1 teaspoon garlic powder

2/3 cup Flour
2 Eggs, whisked
1 cup Bread Crumbs
2 tablespoons of oil

Preheat oven to 350 degrees.

In a small bowl stir together cream cheese, cheddar cheese, bacon, onion and garlic powder until combined. Set aside.

Place flour in a dish. Whisk eggs in a dish. Place bread crumbs in another dish. 

Cut a pocket in the side of the porkchop without going all the way through.  Leave the actual opening as small as you can, but cut the pocket to the edge. Season with salt and pepper. Stuff each pocket with the filling. Press the edges together as much as possible. (You can use tooth picks if you want.) 

Coat each chop with flour making sure to get the edges as well. Dip in egg and then bread crumbs. 

Heat oil in an oven safe skillet until oil shimmers a little. Brown the chops for a few minutes on all sides, or until golden brown. Transfer to the oven and cook for 20 minutes or until internal temp is 160 degrees. 

Chili Cheese Dog Casserole

This recipe is sure to have the kids (and grown-ups) asking for more! It is simple and easy to throw together. 

1 package of hot dogs*
1 (8oz) Cheddar Cheese, cut into one inch cubes
1 lb ground beef
1/2 cup chopped onion
2 cloves garlic minced
1 (15oz) Tomato Sauce
1 1/2 teaspoons Worcestershire Sauce
3 teaspoons Chili Powder
1/4 teaspoon Black Pepper

1 can refrigerated Biscuit Dough
1/4 cup Butter, melted
1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder
1/2 teaspoon Chili Powder
1/2 cup shredded Cheddar Cheese

Preheat oven to 350 degrees.

In a non-stick skillet, cook hamburger, onion and garlic until meat is no longer pink. Drain. Cut hot dogs into one inch pieces. Add to hamburger mixture. Stir in tomato sauce, Worcestershire, chili powder and pepper. Simmer for 3-4 minutes. Remove from heat and stir in cubed cheese. Transfer to a 13x9 dish sprayed with oil. 

Cut biscuits into 6 pieces. Add butter, onion, chili and garlic powders into a gallon zip top bag. Add biscuits and shake to coat each piece. Place the biscuit pieces on top of meat mixture. Bake for about 30-45 minutes or until biscuits are cooked through and golden brown on top. If the biscuits are golden, but still not cooked in the middle, place a sheet of foil loosely across the top and continue to bake. When done, add the shredded cheese and return to the oven until melted. 

*Use your favorite brand.

Ham (Egg and Cheese) Steak

This year has been different to say the least. A lot of us have had to make do with what we have on hand because running to the store constantly was not an option. Luckily, I had the black-eyed peas and collards on hand in the pantry. My hubby hates collards. He won't even use the spoon in the collards to scoop up some peas. Since it was just the two of us, I used a large ham slice and decided to take an idea from a friend. 

Large Center Cut Ham Steak
Eggs
Sharp Cheddar Cheese
Salt and Pepper

I heated the ham under the broiler. (4 minutes on high for each side)

When it had rendered most of the fat, I cracked two eggs into the pockets that had puckered in the ham. I topped that with salt and pepper and sharp cheddar cheese. 

Cook for another 4 minutes. Check the eggs for the doneness you like. It takes a few minutes longer for the eggs to set firm.  

The hubby likes his egg yolks runny.