I hope you enjoy the Nutella Treats as much as we do.
Ingredients:
4 tablespoons salted butter
1 package (10 oz.) regular marshmallows
1 cup Nutella
6 cups Rice Krispies cereal
Directions:
Melt butter in a large saucepan over low heat . Add marshmallows and stir until completely melted. Stir in Nutella and add cereal. Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch or 8 x 8-inch pan.
Stock
Ingredients:
2 tablespoons of vegetable oil
Shells from 1 ½ pounds shrimp
1 stalk celery, rough chopped
1 carrot, rough chopped
1 onion, rough chopped
2 bay leaves
4 cups water
3 chicken bouillon cubes
2 tablespoons vegetable oil
1 onion, diced
4 cloves garlic, minced
2 stalks celery, diced
2 zucchini, diced
2 carrots, diced
8 ounces mushrooms, rough chopped
½ cup chopped fresh basil
2 sprigs of thyme
1 14.5 can diced tomatoes
1 14.5 ounce can chick peas, drained
1 14.5 ounce can cannellini beans, drained
1 ½ pounds shrimp, deveined (shells reserved)
2 cups baby spinach
Salt and pepper to taste
Parmesan cheese
Directions:
For the Stock- In a large skillet heat the oil and add the shells, carrots, celery, onion, and bay leaves. Sauté the vegetables for 5 minutes. Add water and bring to a boil. Reduce heat to low and simmer for 45- 50 minutes. Add bouillon cubes and stir until cubes have dissolved. Strain and reserve the stock.
In a large Dutch oven add oil, onions, garlic, celery, zucchini, carrots and mushrooms and sauté for 8-10 minutes or until tender. Add basil, thyme, tomatoes, chick peas and cannellini beans. Simmer for 45 minutes. Add shrimp, spinach, salt and pepper and cook until shrimp are done. Top bowls of soup with parmesan slivers. Serve with crusty French bread or cheese toast.
These pork chops are out of this world.
Panko Pork Chops
Ingredients:
2 eggs
Hot Sauce to taste
Cajun seasoning to taste
1 ½ cups panko
1 ¾ cup flour
8 thin cut pork chops
1 cup vegetable oil (for frying)
Directions:
Wisk together the two eggs and add hot sauce. Place panko crumbs in a shallow dish and flour in a shallow dish. Season pork chops with Cajun seasoning. Dredge pork chops in the flour, dip pork chops in eggs and then coat with Panko crumbs. Place chops on a plate and let them set for at least 10 minutes to set the coating. Heat oil in large skillet over medium high heat. Fry chops for about 3 to 4 minutes per side or until golden brown. Do not overcook; these will cook very quickly.
Zucchini Custard
4 tablespoons butter, melted
2 pounds zucchini, cut into small pieces
1/2 cup onion, diced
3 eggs
1/2 cup of cream
2 tablespoons fine dry bread crumbs
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon of garlic powder
1/4 cup grated Cheddar Cheese
Melt butter in large skillet. Add onions and zucchini and cook until tender. Remove zucchini from heat and let cool. Combine eggs and cream, bread crumbs, salt and pepper, and garlic powder. Mix egg mixture with zucchini. Pour into a greased casserole dish. Sprinkle the top with cheese. Bake in a preheated 350 degree oven for about 30 minutes.
The Commodores aint got nothing on this recipe! These chips are Easy Like Sunday Morning! When you are laid up in your house coat and don’t want to go to the curb store, don’t be dumb, just make you some!
Ingredients
3 medium-sized red potatoes
Vegetable oil for frying
Salt to taste
Cajun Seasoning to taste
Directions
Slice potatoes very thin with skin on. Soak potatoes for a bit before frying and then pat them dry. This helps to remove some of the starch that makes them soggy. Heat oil in a heavy bottom skillet to 375 degrees. Drop potato slices in oil, do not over crowd (fry in batches) using a pair of tongs separate chips and make sure they do not stick together. Fry until golden brown and transfer to paper towels to dry. Sprinkle immediately with salt and Cajun seasoning.
What you need
1 lb of ground beef
1 lb ground pork
1 bell pepper (diced)
1 sweet onion (diced)
1 tablespoon minced garlic
2 tablespoons chili powder
2 teaspoons ground cumin
2 cans of Rotel tomatoes
1 can of crushed tomatoes
1 can of pinto beans
1 can of black beans
1 can of dark red kidney beans
1 can of sweet whole kernel corn
2 teaspoons Cajun Seasoning
Dash or 2 Hot Sauce
2 cups shredded cheese
Chopped green onions (for garnish)
What to do
First go ahead a turn you crock pot on to medium heat so it can get hot. In a skillet, cook beef and pork over medium heat add in onions, bell pepper and garlic cook until meat is no longer pink and veggies are tender; drain. Transfer to a slow cooker. Add the next ten ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese, green onions and sour cream if desired.
This recipe is a friend of ours that we met on Facebook. Jett, is a baker and enterd this recipe in the Cooking Channel’s cookie swap.
Ingredients
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French Onion Steak
Ingredients
1 ¼ pound ground sirloin
¼ cup finely chopped parsley
2 Tbsp. Finely chopped scallions
1 tsp. kosher salt
1 tsp. black pepper
1 tsp. Cajun seasoning
2 Tbsp. All purpose flour
For the Sauce-
1 Tbsp. oilve oil
2 cups sliced onions
2 cups sliced mushrooms
1 tsp. sugar
1 Tbsp. minced garlic
1 Tbsp. tomato paste
2 cups beef broth
¼ cup dry red wine
1 tsp. salt
Cheese Toast:
French Bread
Butter
Minced fresh parsley
Shredded Parmesan cheese
Directions:
Combine ground sirloin, ¼ cup chopped parsley, scallions, salt, pepper and Cajun seasoning. Divide evenly into four portions and shape each into 3/4 –to 1 inch- thick patties. Place 2 Tbsp. flour in a shallow dish; dredge each patty in flour. Reserve 1 tsp. flour.
Heat oil in a sauté pan over medium-high heat. Add patties and sauté 3 minutes on each side, or until browned. Remove from pan.
Add onions, mushrooms and sugar to pan; sauté 5 minutes. Stir in garlic and tomato paste; sauté until paste begins to brown, 1 minute. Stir in broth, wine and salt.
Return meat to pan; bring sauce to a boil. Reduce heat to medium-low cover, and simmer 10 minutes.
Serve steaks on Cheese Toasts with onion sauce ladled over. Garnish with parsley and Parmesan cheese.
Cheese Toast
4 slices French baguette, cut diagonally (1/2-inch thick)
2 Tbsp. butter, room temperature
½ tsp. minced garlic
Pinch of Cajun seasoning
6 ounces Gruyere cheese (shredded)
2 Tbsp. shredded Parmesan
Preheat oven to 400 degrees. Place bread on baking sheet. Combine butter, garlic and Cajun seasoning; spread on one side of each slice of bread. Combine chesses and sprinkle evenly over butter. Bake until bread is crisp and cheese is bubbly, 10-15 minutes.
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This recipe is easy, inexpensive and very tasty. You can purchase a jar of pesto next to the pasta in the grocery store. I serve this with rice and a salad or over angel hair pasta. The fish is also good in a sandwich. I hope you enjoy!
Pesto Tilapia
Ingredients:
4 Tilapia fillets
Kosher salt, to taste
½ teaspoon of white pepper
½ cup of pesto (I use jar of pesto)
½ cup of freshly grated parmesan
Fresh Basil, chopped
Directions:
Preheat oven to 350 degrees. Line baking pan with aluminum foil. Season fish with salt and pepper. Spread pesto evenly on both sides of the fish. Bake for 8-10 minutes, or until flaky. Top with parmesan cheese; bake for an additional 2 minutes. Top with fresh basil
Sass! 