Creamy Burrito CasseroleCategoriesRecipes
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Creamy Burrito Casserole

Prep time 25 min

Bake time 30 min

Ingredients:
°1 pound minced meat

°1/2 onion, chopped

°1 packet taco seasoning

°6 large tortillas

°1 can of fried beans

°2-3 c taco cheese or cheddar cheese

°1 can of cream of mushroom soup

°4 ounces sour cream

 Directions
Brown beef and onions.

Add taco seasoning and stir in the fried beans.

Mix soup and sour cream in a separate bowl.

Spread half of the sour cream mixture on the bottom of a casserole dish.

Cut 3 tortillas and spread them over the sour cream mixture.

Put half of the bean mixture on top.

Add a layer of cheese.Repeat the layers.

Sprinkle cheese on top and bake, uncovered, at 350 F for 20-30 minutes or in a crockpot

apple fritterCategoriesRecipes
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Apple Fritters

Prep Time: 10

Cook Time: 10

Total Time: 20 minutes

Yield: 10 fritters 

INGREDIENTS

3 cups all-purpose flour

1½ cups sugar

3 teaspoons of baking powder

½ teaspoon salt

1/3 cup milk

2 medium sized eggs

3 tablespoons applesause

1 and half teaspoons of cinnimon

2 large peeled, cored and diced apples ( honey crisp or granny)

canola oil to fry

THE GLAZE

1/4 cup milk

2 cups powdered suger

1/2 teaspoon of vanilla

INSTRUCTIONS

Get a mixing bowl, and combine the flour, baking powder, sugar salt and cinnamon. in the middle make aq well pour eggs, apple sauce and 1/3 of milk, combine everything with a quick stir and get the apples folded in

choose between a dutch oven, deep fryer or heavy skillet and heat on and a half inch of oil to 375degrees Pour about a quarter cup of batter/fritter into the oil while spreading it as u go. Keep cooking until it gets golden brown on both sides, about 2min each side. Get it removed and place it on a plate lined with paper towels to drain.

A quarter cup of milk, vanilla and powdered sugar are whisked together well. Dip every fritter into glaze while ensuring all sides are covered. Allow it to air dry and drip it on baking sheets.

cinnabun in ovenCategoriesRecipes
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Cinna-bun Cake in the oven

Bake time 25- 30 min

Ingredients:

3 cups flour

1/4 teaspoon salt

1 cup sugar

4 teaspoons baking powder

1 1/2 cups milk

2 eggs

2 teaspoons vanilla

1/2 cup butter, melted

Topping:

1 cup butter, softened

1 cup brown sugar

2 tablespoons flour

1 tablespoon cinnamon

Glaze:

2 cups powdered sugar

5 tablespoons milk

1 teaspoon vanilla

Instructions:

Preheat oven to 350F. Prepare a 9 x 13 baking pan (buttered).

Mix all of the base ingredients together, with the exception of the butter.

Add the melted butter last, and then pour into your prepared pan.

Mix all of the topping ingredients together in a separate bowl. Mix well.

Drop by teaspoonful over the base, as evenly as you can over the entire base.

Take a butter knife and swirl the topping into the base.

Pop into the oven and bake for 28-30 minutes.

While the cake is baking, prepare the glaze and set aside.

Remove from oven and glaze the cake while still warm

Creamy One-Pot Turkey and RiceCategoriesRecipes
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Creamy One Pot Turkey and Rice

PREP TIME 5 minutes

COOK TIME 25 minutes

TOTAL TIME 30 minutes

Ingredients

  • 2 tablespoons butter
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup chopped mushrooms
  • 1/4 cup all purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon paprika
  • 2 cups chicken stock
  • 1 cup milk (I used 2%)
  • 2 cups cooked turkey, chopped (or chicken)
  • 1 cup rice
  • 1 cup frozen corn kernels
  • 1 cup frozen peas

Instructions

  1. In a large skillet with a lid, melt the butter over medium heat.
  2. Add the onion, garlic and mushrooms and cook, stirring for 2-3 minutes or until the onion is softened.
  3. Add the flour, salt, pepper, thyme and paprika and continue to cook, stirring, for 1 minute.
  4. Slowly stir in the milk and chicken broth.
  5. Add the turkey and the rice and bring to a boil over medium heat.
  6. Stir, reduce the heat to low, and cover with a lid.
  7. Simmer for 15-20 minutes or until the rice is tender.
  8. Stir in the corn and peas and heat through.

For this recipe I used long grain white rice. If you’re using a different type of rice, you may need to adjust the amount of liquid or the cooking time. For the rice I use, I needed 2 cups of liquid for 1 cup of rice and 20 minutes of cooking time. If the rice you are using is different (according to the package directions), adjust the amount of chicken broth and cooking time accordingly

Hershey BrownieCategoriesRecipes
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HERSHEY’S-SYRUP-BROWNIE-RECIPE

Cook Time 25 min

Makes 16 brownies.

Ingredients:

°1/2 cup melted butter or ghee (125 ml)

°1 cup sugar (250 ml)

°1 c. vanilla extract (5 ml)

°2 eggs (2)

°1/2 cup all-purpose flour (125 ml)

°1/3 c Hershey’s Cocoa (75 ml)

°1/4 tsp baking powder (1 ml)

°1/4 tsp. salt (1 ml)

°1/2 c chop nut (optional) (125 ml)

°Creamy Frosting for Brownie (Optional):

°3 tbsp. 2 tablespoons softened butter or ghee (45 ml)

°3 tbsp. Hershey’s Cocoa (45 ml)

°1 c. 1 tablespoon light corn syrup or honey (15 ml)

°1/2 tsp. vanilla extract (2 ml)

°1 cup icing sugar (250 ml)

°1 c. 1 tablespoon of milk (approximately) (15 ml)

Preparation:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (1.5-liter) square tray.

2. Mix the butter, sugar and vanilla in a bowl. Add eggs, beat everything with a spoon. Add flour, cocoa, baking powder and salt. Adding to egg blend, beat to well mixed. Stir in nuts (if using). Spread the mixture evenly in a greased skillet.

3. Bake for 20-25 minutes or until the brownies begin to pull out of the pan. Place on a wire rack and let cool completely before cutting into squares.

4. Creamy Frosting Brownie (optional): Beat butter, cocoa, corn syrup and vanilla in a small bowl until well blended. Add powdered sugar and milk. Mix, adding a little milk if needed, until garnish is spreadable. Cover cooled brownies with garnish; Cut into squares.

beef stir fryCategoriesRecipes
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Beef Stir Fry

PREP TIME20 minutes

COOK TIME30 minutes

TOTAL TIME50 minutes

SERVINGS4 servings

Ingredients

  • 2 tablespoons vegetable oil divided
  • 1 pound flank steak thinly sliced
  • 2 tablespoons cornstarch
  • 4 cups mixed vegetables

Sauce

  • 3 cloves garlic minced
  • 1 teaspoon minced ginger
  • ⅓ cup orange juice
  • ⅓ cup water
  • ¼ cup low sodium soy sauce
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons sesame oil
  • 1 tablespoon cornstarch

Instructions

  • Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables.
  • Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside.
  • Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef.
  • Combine sauce ingredients except corn starch in a bowl and stir well.
  • Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through.
  • Serve with noodles or over rice.
mushroom-risottoCategoriesRecipes
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Mushroom Chicken “Risotto”

  • Cooking Time15 mins
  • Recipe Makes4 servings
  • Prep time15 mins
  • Recipe Makes4
  • Ingredients
  • 1 lb. (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
  • 2 Tbsp. margarine or butter, divided
  • 1 medium onion, chopped
  • 1 package (227 g) cremini mushrooms, sliced
  • 1 pouch Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish
  • 1/2 cup (125 mL) milk
  • 1/2 cup (125 mL) frozen green peas

Directions

  •  1SEASON chicken, if desired, with salt and pepper. Melt 1 Tbsp, (15 mL) margarine in large nonstick skillet over medium-high heat and cook chicken and onion, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove and set aside.
  •  2MELT remaining 1 Tbsp. (15 mL) margarine in same skillet over medium-high heat and cook mushrooms, stirring occasionally, until golden, about 3 minutes.
  •  3ADD 1 1/2 cups (375 mL) water, Knorr® Sidekicks® Country Mushroom Rice & Vermicelli Side Dish, milk and peas to same skillet and bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, 7 minutes, or until rice is tender. Stir in chicken until heated through and garnish if desired with chopped fresh chives and grated parmesan cheese; now it’s delicious. Dig in!
Candy Cane TriflesCategoriesRecipes
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Candy Cane Trifles

Prep:40 mins

Bake:25 mins

Total:1 hr 5 mins

Servings:10

Purchased brownies or brownies made from a mix may be substituted.

Ingredients

NO-FUSS BROWNIES

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup butter, cut up
  • 1 cup water
  • ⅓ cup unsweetened cocoa powder
  • 2 eggs
  • ½ cup buttermilk
  • 1 ½ teaspoons vanilla
  • Nonstick cooking or baking spray

TRIFLES

  • ¾ cup coarsely crushed candy canes (about 10)
  • 3 – 4 cup vanilla ice cream
  • ½ cup whipping cream, beaten to stiff peaks
  • Mint sprigs (optional)

Directions

NO-Fuss Brownies

  • Step 1Preheat oven to 350°F. Line a 15x10x1-inch baking pan with foil; grease foil. Set aside. In a large mixing bowl stir together flour, sugar, baking soda, and salt; set aside.
  • Step 2In a medium saucepan combine butter, water, and cocoa powder. Bring just to boiling, stirring constantly. Remove from heat. Add cocoa mixture to flour mixture. Beat with electric mixer on medium speed until combined. Add the eggs, buttermilk, and vanilla. Beat for 1 minute (batter will be thin). Pour batter into prepared pan. Bake for 25 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack.
  • Step 3Coat a 2-1/2-inch round cutter with cooking spray. Cut out 20 brownie circles (clean and recoat cutter as needed). Set aside until ready to assemble trifles.

TRIFLE ASSEMBLY

  • Step 4LAYER 1 In 10 straight-side glasses or tumblers, each about 3 inches in diameter, place one brownie circle.
  • Step 5LAYER 2 Sprinkle on some of the crushed candy.
  • Step 6LAYER 3 Top with 1/3-cup scoop of ice cream.
  • Step 7LAYER 4 Top ice cream with another brownie circle.
  • Step 8LAYER 5 Top with whipped cream, additional crushed candy, and mint.
red-cabbage-cakeCategoriesRecipes
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RED CABBAGE CAKE

Makes 4 portions

Ingredients

Flour mixture

  • 200g flour
  • 2 teaspoons bicarbonate of soda
  • ½ teaspoon ground vanilla
  • 2 teaspoons ground cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch salt
  • 240g sugar
  • 3 eggs
  • 200ml walnut oil
  • 350g tart apples
  • 160g chopped walnuts
  • 400g package red cabbage and apple

Cream cheese frosting

  • 400g cream cheese
  • 100g butter
  • 150g icing sugar
  • 1 tablespoon lemon juice

Step 1: The beginning

Tip the red cabbage and apple into a sieve and drain well. Then peel and core the apples, chop into cubes and sprinkle with lemon juice. Coarsely chop the walnuts.

Preheat the oven to 170°C (150°C fan).

Step 2: Mix the batter and add red cabbage, apples and nuts.

Mix flour, bicarbonate of soda, vanilla, cinnamon, nutmeg and salt in a bowl. In a separate bowl, mix sugar, eggs and oil. Add the flour mixture a bit at a time, mixing to incorporate. Then fold in the apple cubes, chopped walnuts and drained red cabbage.

Step 3: Bake the cake

Thoroughly butter the fluted tube pan. Pour batter into the tin; place the tin on a rack in the middle of the hot oven. Bake the sweet red cabbage cake for about 60 minutes.

Let the cake cool on a cooling rack for about 30 minutes, then remove from the tin.

Step 4: Prepare the frosting

To prepare the frosting, put all the ingredients (room temperature) in a bowl and mix until smooth and creamy. Refrigerate the frosting for about an hour.

Step 5: The final touch

When the cake has cooled off, frost the top and sides or only the top.

Sausage Macaroni and CheeseCategoriesRecipes
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Sausage Macaroni and Cheese

Yield8 -10 servings

Serving Size1 /8 of Macaroni and Cheese

INGREDIENTS

  • 14-15 ounces dry pasta 
  • 1 pound bulk sausage (any kind)
  • 1/2 medium onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 4 tablespoons butter
  • 4 tablespoons all purpose flour
  • 3 cups milk 
  • 1/2 teaspoon dry Italian seasoning
  • 4 cups shredded cheese 
  • Salt and Pepper to taste

INSTRUCTIONS

  • Optional: preheat oven to 350°F.
  • Cook pasta according to package directions. Drain and return to pan.
  • While the pasta is cooking, cook the sausage over medium heat in a large frying pan. Use a wooden spoon to break up the sausage into small bits. This takes about 5-10 minutes. Drain the fat and set the sausage aside.
  • Using a 3 quart saucepan (or you can use the pan you cooked the sausage in, if it’s deep enough), melt the butter over medium heat. Add the onion and cook until soft, about 2-3 minutes. Add the garlic and cook 1 more minute. Stir in the flour completely and cook for 1 minute, then add the milk. Stir to combine the mixture, then add the italian seasoning.
  • Cook over medium heat, stirring almost constantly, until the mixture thickens, about 10 minutes or so. It should be the consistency of a creamy soup. Stir in the cheese until melted. Add salt and pepper to taste.
  • Stir the sausage into the cooked pasta, then stir in the cheese sauce. At this point you can eat it from the pan, or bake it to form a crunchier top (or to keep it warm for company).
  • If baking, place in a 9×13” pan and bake about 15 minutes. You can also just put the oven on low and keep it warm that way.
  • Store in an airtight container for up to 3 days. This can be made one day ahead and reheated in the oven as well.