FRENCH TOAST BAKE

Ingredients:

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf of thickly sliced bread

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes (covered for the first 30 minutes)

10. Sprinkle with powdered sugar

11. Serve with warm maple syrup

HEAVENLY OREO DESSERT

Ingredients of HEAVENLY OREO DESSERT

1 (15.35 ounce) package Double-Stuffed Oreo cookies

1/2 cup butter, melted

2 packages (3.9 ounce, each) Instant Chocolate pudding mix

3 1/4 cups cold milk

2 (8 ounce) containers Cool Whip

1 (8 ounce) block Cream cheese, softened

1 cup powdered sugar

Directions of HEAVENLY OREO DESSERT :

Take a large zip-lock bag and place all the Oreo cookies inside. Seal bag shut and place on counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them to still be chunky and small, but not fine crumbs.

Set aside half of the cookie crumbs for the topping. Pour the other half of cookie crumbs into a 9×13 baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the pan to form a crust.

In a bowl, whisk together the 2 pudding mixes and milk. Cover and place in fridge to set.

In a medium bowl, blend cream cheese until smooth. Slowly add in the powdered sugar. Fold in one container of Cool Whip. Spread mixture over the cookie crust. Next, take chocolate pudding and spread over the cream cheese mixture. Spread the other container of Cool Whip over the chocolate pudding layer. Sprinkle the top with the remaining cookie crumbs. Cover and chill in fridge at least 2 hours before serving.

Enjoy

Original Fried Pickle Recipe

Fried Pickle Chips
1/2 cup milk
1/2 tsp vinegar (or pickle juice)
1 (16 ounce) jar dill pickle chips
1/2 cup all-purpose flour
1 1/2 cups fine cornmeal
1/4 tsp dried oregano
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp black pepper
1/2 tsp salt
1/4 teaspoon Cajun seasoning
1 quart oil for frying

Combine milk, vinegar, a little salt and a little pepper in a bowl. Place pickles in mixture and set aside.

Put the flour, cornmeal, and seasonings into a large, resealable plastic bag; shake to mix well. Add pickles and tumble gently to coat evenly. Remove and place on a plate.

Heat oil to 365 degrees in deep-fryer or deep skillet.
Fry pickles in several batches (mine only took three batches) until golden brown, about 2 minutes. Drain on paper towels and sprinkle with a little more salt. Serve with ranch dressing.

“These are little coins of delicious.

Cajun Lasagna Recipe

1 lb ground turkey
1 lb andouille sausage, fresh, casing removed
1 box lasagna noodles, dried
1 red onion, diced
1 bell pepper, diced
1 stalk celery, diced
1/2 bunch Italian parsley, minced
4 cloves garlic, minced
2 cups chicken broth
1 28oz. can crushed tomatoes
1 6oz. can tomato paste
1 1/2 tablespoons creole seasoning
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon Italian seasonings
1 teaspoon crushed red pepper
1 teaspoon sugar
4 oz. parmigiano reggiano cheese, grated
2 cups sharp cheddar cheese, grated
2 cups jack cheese, grated
8 oz. fresh mozzarella cheese, grated
2 cups ricotta cheese
2 eggs, beaten
extra virgin olive oil

Pre heat oven to 375 degrees. Bring a large pot of salted water to boil. Cook pasta for 6 minutes. Rinse Pasta with warm water, drain, coat with oil and set aside. Mix seasonings, reserve 1 tablespoon for ricotta/cheese mixture, and divide remaining seasons in half, set aside. In a large soup pot heated over medium heat add 2 tablespoon of olive oil, add onion, bell pepper, and celery. Saute for about 5 minutes, add garlic and cook 1 minute more. Add ground turkey and andouille sauce, break into small chunks. Season with half of the seasoning blend and cook until browned about 15 minutes. Add tomato paste and mix well, cook for 5 more minutes. Add crushed tomatoes and chicken broth, season with remaining seasoning blend and mix well. Lower heat to medium-low and cook uncovered for 30 minutes, stirring occasionally. Add chopped parsley and mix well and allow sauce to cook about 15 more minutes. Add 1/2 cup of parmigiano reggiano and mix well.

To Assemble Ricotta/Cheese Mixture:
Mix eggs, ricotta, parmigiano reggiano, 1 cup sharp, jack, and mozzarella cheese with remaining seasoning blend and set side.

To Assemble Lasagna:
In a large greased 13X9 inch casserole dish, place about 1 cup of pasta sauce on the bottom. Top with lasagna noodles, slightly overlapping noodles. Top with more pasta sauce, top with about 6 heaping tablespoons of ricotta/cheese mixture. Top with a handful of remaining grated cheeses and repeat with another layer of lasagna noodles, meat mixture/ricotta cheese mixture/grated cheese. For the last layer top with noodles, pasta sauce and remaining grated cheeses.

Cover casserole with greased foil and bake at 375 degrees for 30 minutes. Remove foil and cook 20 minutes more. Remove from oven, allow to cool 10 minutes. Serve with garlic bread.

NOTE: If you can't find fresh andouille sausage, smoked sausage can be used and diced into small chunks.

Almond Joy Cookies

Ingredients
1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds
Directions
Pre-heat oven to 375°F Lightly grease cookie sheets.
Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely

Cheesy Rotel Chicken Casserole

8 pieces Chicken Tenders
4 Tablespoons Velveeta
⅔ cups Plain Yogurt
1 can (10 Oz. Size) Rotel
½ teaspoons Chili Powder
⅔ cups Cooked Rice (optional)
1 can (15 Oz. Size) Beans (optional)
1 cup Shredded Cheese
Fritos, For Garnish
Preparation
Spray a 7×11″ baking dish with nonstick spray, then line the dish with the raw chicken tenderloins. Melt the Velveeta in a large microwave safe bowl. Stir in the yogurt, Rotel, and chili powder.

If you are making the casserole version of this dish, stir in the rice and beans as well. Pour the mixture over the chicken, top with shredded cheese, and bake in the oven at 350ºF for 30-40 minutes.

Top with Fritos and serve with a nice, fresh salad.

Olive Garden Chicken Marsala Recipe

 Ingredients:
4 chicken breasts, boneless & skinless
1/2 cup flour
Salt to taste
Pepper to taste
Dried oregano to taste
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Marsala wine

Procedures:

POUND chicken breasts between sheets of plastic wrap until about 1/4" thickness.

COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess.
HEAT oil and butter in a skillet over medium heat. Cook chicken breasts on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 2 more minutes, until both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
COVER and simmer for about 15 minutes.
TRANSFER to serving plate.