Chicken Alfredo Brussel Sprouts

 Chicken Alfredo Brussel Sprouts:

2 lbs Brussel Sprouts, washed and trimmed

2 tbsp Butter or Olive Oil

1-2 grilled Chicken Breasts, cut into bite sized pieces.

1/2 lb Bacon, diced and fried (optional)

1/2 tsp minced Garlic 

1/2 tsp Seasoning Salt

1/2 tsp Seasoned Pepper

2 cups Alfredo Sauce*

2 tbsp Parmesan Cheese 

1 tsp Clubhouse Italiano 

1 cup shredded Marble Cheese 

Cut the Brussel Sprouts in half and saute in Butter or Olive Oil until tender. Place into a casserole dish followed by the grilled Chicken and Bacon. Mix together the remaining ingredients and pour over top. Cover and bake @ 375° for about half an hour or so.

* I used Classico Alfredo Sauce. Any brand should work. Some jars are just under 2 cups some are just over. Feel free to use all of it. Or you can make a homemade Alfredo Sauce if you prefer.

SKOR Banana Muffins

 SKOR Banana Muffins:

1 cup Butter or Margarine 

2 cups Brown Sugar 

2 eggs

1 tsp Vanilla 

2 1/2 cups  mashed Bananas( I used 5)

1 cup Sour Cream 

2 tsp Baking Powder 

2 tsp Baking Soda 

1/2 tsp Salt Salt 

3 cups Flour 

1 cup SKOR Toffee Bits

1 cup Chocolate Chips 

Topping:

1/4 cup Brown Sugar 

1/4 cup Almond Flour 

1 tsp Cinnamon 

Cream Butter and sugar. Add eggs, vanilla, bananas and sour cream. Mix well. Mix together the dry ingredients and gradually add in. Stir in the chocolate chips and SKOR Toffee Bits. 

Fill Muffin trays with liners. Fill each liner about 2/3 full. Sprinkle with Topping.

Bake at 375 for 15 minutes.

Makes about 3 dozen

Shepherd's Pie Soup

 Shepherds Pie Soup:

2 lbs Potatoes *

3 tbsp Butter

3/4 cup Sour Cream

1 lb Ground Beef

1 onion, diced

1 cup Celery, Diced

3 cups Water

1/4 cup Beef Bouillon 

I  tsp minced Garlic cloves

1 tsp Worcestershire Sauce

1 tsp Salt

1 tsp Seasoned Pepper 

1 tsp Seasoning Salt 

2 cups frozen Mixed Vegetables 

2 cups Milk

3 tbsp Cornstarch mixed with 1/4 cup water

2 cups shredded Cheddar 

 Boil the potatoes in salted water until tender. Drain, then gently mash with butter and sour cream. Set aside.

Cook the ground beef in a large pot. Add the onions and celery. Continue to brown the beef until the onions and celery are soft. Add the water, beef bouillon, garlic, worcestershire sauce, salt, seasoned pepper, seasoning salt,  mixed vegetables and mashed potatoes. Bring to a boil. Reduce heat. Simmer about 5 minutes or until vegetables are cooked. Add milk and the cornstarch mixture. Continue to simmer for another 5 minutes until the soup has thickened. 

Remove from heat. Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. 

* Cauliflower can be used in place of the Potatoes to make a low carb version of the soup. Or use half Cauliflower and half Potatoes. 

Dill Pickle Pizza

 Dill Pickle Pizza: 

1 large Pizza Crust (see link below)

Garlic Dill Pickle Pizza Sauce:

1 1/4 cup Alfredo Sauce 

1 tsp minced Garlic 

1 tsp Lemony Dill Seasoning 

1 tsp Onion Powder 

Toppings:

1 cup cooked Chicken or Ham, diced (optional)

4 (ish) Dill Pickles, sliced into thin rounds

2 cups shredded Cheese 

Garnish:

Fresh Dill 

Fresh Chives

Feta or Parmesan Cheese

Bacon (optional)

Prepare the pizza dough as per instructions in the link below.

Preheat the oven to 375ºF. 

Add all sauce ingredients into a bowl and whisk together.

Spread the prepared sauce on top of the pizza crust. Then add pickles as well as chicken or ham. Sprinkle cheese all over the top.

Garnish with fresh dill &/ or Chives, Feta or Parmesan Cheese and Bacon if so desired. 

Bake in the oven for 15-20 minutes or until cheese is melted and lightly browned.

http://countrygal33.blogspot.com/2021/08/pizza-crust.html?m=0

Pizza Crust

 

 Pizza Crust:

1 cup water

1/3 cup oil

1/2 tsp salt

1 1/2 tbsp sugar

1 tbsp yeast

2 cups flour, divided

Pre-heat oven to 350 or 375. Place the first 5 ingredients in a mixing bowl. Stir with a whisk. Add 1 cup flour. Mix well; gradually add remaining flour about 1/4 cup at a time. Place dough in a greased bowl. Cover with a tea towel and let rise until doubled. Put dough onto a lightly greased counter top. Roll or stretch gently with hands into the shape of your pan. Place dough onto a greased 15 " pizza pan or a 11 x 18 cookie sheet. Pre-bake the  crust for about 8 minutes.

Grandma Mary's Rolo Cookies

 Grandma Mary's Rolo Cookies

1 cup White Sugar

1 cup Brown Sugar 

1 cup Margarine, Melted

2 Eggs

1 tsp Baking Soda 

3/4 cup Cocoa 

2 1/2 cups Flour

Rolo Chocolate 

Beat together white sugar, brown sugar, and margarine. Blend in remaining ingredients except the Rolo's. 

Chill dough for 1/2 an hour in the refrigerator. 

Take a spoonful of cookie dough and form it around a Rolo. Roll in additional white sugar.

Bake @ 350 for 7-8 minutes. Do not over bake!

Allow to cool on cookie sheet. 

Chicken Alfredo Perogy Casserole

 Chicken Alfredo Perogy Casserole

2 15 oz jars Alfredo Sauce 

1/4 cup Parmesan Cheese 

1 tsp Sunset Gourmet Oh! So Onion Seasoning 

1 tsp Clubhouse Italiano Seasoning 

1 bag Potato & Cheese Perogies, thawed

3 cups cooked Chicken Breasts, sliced

1/2 cup cooked Bacon, chopped 

Preheat oven to 375°F. Lightly spray a casserole dish or baking pan with cooking spray. Set aside. 

In a large bowl, mix together the alfredo sauce, parmesan cheese, Oh! So Onion and Italiano. Stir in the cooked chicken and bacon. Add perogies and toss to coat. 

Pour perogy mixture into prepared dish. Cover. Bake for 45 minutes. 

BBQ Bacon Dip

 BBQ Bacon Dip 

​

​1 (8 oz) package Cream Cheese, softened 

1 cup Sour Cream

1 package Bacony Tomato Dip Mix 

1/2 cup Sunset Gourmet Smoky Sweet Grilling Sauce 

1 cup shredded Marble Cheese 

8 slices Bacon, cooked and crumbled

2 Green Onions, chopped

1 Tomato, Diced 

In a medium bowl, mix together the cream cheese, sour cream and Bacony Tomato Dip Mix until well combined. Spread into a serving dish. Pour Sunset Gourmet Smoky Sweet Grilling Sauce evenly over cream cheese mixture. Layer with the shredded cheese, crumbled bacon, chopped green onions and diced tomato. Cover and refrigerate. Serve with crackers or tostitos.

White Bread Chaffles

White Bread Chaffles 

1 Egg

3 Tbsp Almond Flour

1/4 tsp Baking Powder

1 tsp Water

1 Tbsp Mayonnaise 

Preheat mini Waffle Maker. In a bowl, whisk the egg until beaten. Add remaining ingredients and mix together. When the waffle maker is heated, carefully pour 1/2 of the mixture in and close the top. Allow it to cook for 3-5 minutes. Carefully remove the chaffle and repeat with the second one. 

 

Thai Chicken Bites

 Thai Chicken Bites:

4 Chicken Fingers 

1/4 cup Thai Sweet Chili Sauce 

1 tsp Lime Juice

Pinch Salt

Everything Plus Seasoning Blend (optional)

Prepare chicken fingers as instructed. Cut into bite sized pieces and put them into a large bowl. Mix together the Thai Sweet Chili Sauce with the Lime Juice and Salt. Pour over the chicken pieces. Toss to coat evenly. Place into a casserole dish. Bake at 350°F for about 10-15 minutes. Garnish with a few shakes of Everything Plus Seasoning Blend if so desired. 

Gluten-free & Sugar-free Chocolate Cupcakes

 Gluten-free & Sugar-free Chocolate Cupcakes:

2 1/2 cups Almond Flour

1/2 cup Cocoa

1 cup Monk Fruit Sweetener or Erythritol

1 tsp Baking Soda

1/4 tsp Salt

3 large Eggs

1 cup Sour Cream

1 tsp Vanilla

Preheat the oven to 350°F and line a 12 count muffin tin with liners.

Put all the dry ingredients into a large bowl. Add in wet ingredients and mix until combined and smooth.

Distribute the batter evenly and bake for about 20 minutes or until a toothpick inserted comes out mostly clean.

Remove from the oven and let cool completely. 

I like to top the cupcakes with a homemade Sugar-free Ganache.  

Sugar-free Ganache:

2/3 cups Sugar-free Chocolate Chips

1/4 cup Whipping Cream

Place the ingredients into a microwave safe bowl. Microwave for 30 seconds. Stir with a whisk until smooth. 

Cinnamon Roll Bread

 

Cinnamon Roll Bread:

2 cups lukewarm Water

2 Tbsp Yeast

1/4 cup Sugar

1 Egg

2 tsp Salt

1/4 cup Oil

5+ cups Flour

Filling:

2 Tbsp Butter/Margarine 

3/4 cup Brown Sugar

 4 tsp Cinnamon

Place water in a mixing bowl. Add sugar and yeast. Let stand for 5 minutes. Add egg, salt, oil and 2 cups of the flour. Mix well. Add in the remaining flour; one cup at a time. If the dough is still sticky you can add more flour; 1/4-1/2 cup at a time until it is smooth.

Let the dough rise until doubled in size, about an hour.

Divide dough in half.

Roll each half into a 9x15 rectangle, or as wide as your bread pans.

Spread 1 tbsp of butter/margarine onto each piece of the dough. Sprinkle Generously with the brown sugar and cinnamon.

Roll up tightly, like a cinnamon roll. Place into 2 greased bread pans.

Let rise until doubled, about 45-60 minutes.

Bake at 350 for 30 minutes or until golden brown. 

Turn onto racks to cool.

Bacon Wrapped Chicken Tenders

 Bacon Wrapped Chicken Tenders:

5 Chicken Breasts, thawed 

10 strips Bacon

1/2 cup Brown Sugar 

1 tbsp Chili Powder 

1 tsp Garlic Powder 

1 tsp Onion Powder 

1 tsp Paprika 

1/2 tsp Salt

1/2 tsp Black Pepper 

1/2 tsp Italiano 

Cut each chicken breast into about 4 1 inch strips.

Cut the bacon in half. 

Mix the remaining ingredients in a small bowl. 

Sprinkle each Chicken strip with the brown sugar & spice mixture; making sure they are coated on each side.

Wrap a strip of bacon around each piece of chicken. Place on a parchment lined 

cookie sheet and bake at 350 for about 30 minutes or until bacon is crisp. 

Farmer Sausage Gravy

 Farmer Sausage Gravy:

1 lb Farmer Sausage 

1/4 cup Flour

3 cups Milk

Salt & Pepper to taste

1 tin Mushroom Soup (optional)

Remove the casing from your Farmer Sausage; break it apart and brown it like you would fry ground beef. 

Sprinkle the Flour over the cooked Sausage and stir to combine well.

Lower the heat to medium.

Whisk in the milk and continue to cook until the gravy has thickened. Add in Salt and Pepper as needed.

This is where I stirred in a tin of mushroom soup and continued to let it simmer for just a few more minutes to allow it to blend into the gravy. However you can leave it out if you choose to🙂

Serve with fresh biscuits. You can either use your biscuits to dip into the Sausage Gravy or you can pour the Sausage Gravy over the biscuits.