Crunchy Panko-Crusted Cod

What You'll Need

• ¼ cups Flour (unbleached Or All-purpose)
• 1 whole Egg, Lightly Beaten
• ¾ cups Panko Bread Crumbs
• ½ cups Olive Oil, Or Enough To Cover The Bottom Of A Large Pan
• 1 pound Cod Fillets
• 1 teaspoon Salt
• 1 teaspoon Pepper, Ground

How to Make It

1. Lay out the flour, beaten egg and Panko breadcrumbs in three (3) separate plates, or shallow pans.
2. Heat the olive oil in a large frying pan over high heat. This should only take a few minutes. Make sure to watch the pan and be careful not to burn the oil.
3. Sprinkle the fish with salt and pepper.
4. Dip the seasoned fish fillets in the flour, then in the egg and then press the fish into the Panko breadcrumbs, coating the fish evenly on all sides.
5. Place the fish carefully into the hot pan and reduce the heat to medium, but keep it at a sizzle. Note: When the first side is nicely browned (about 2-3 minutes) and the fish is turned over, you may need to reduce the heat to low, but keep the pan at a sizzle. Reducing the heat will avoid the fish from burning, and will cook it evenly all the way through. When both sides are evenly browned, remove the fish from the hot oil and serve immediately.

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REESE’S KRISPIE NO-BAKE COOKIES

What You'll Need

• 1 cup sugar
• 1 cup corn syrup
• 1 1/2 cup creamy peanut butter
• 4 1/3 cup Rice Krispies
• 1 cup chopped Reese’s Peanut Butter cups, chopped (I used the mini ones and quartered them but you can use any size)
• 1/3 cup semi-sweet chocolate chips

How to Make It

1. Melt sugar, corn syrup and peanut butter in a saucepan over medium heat. Stir until smooth and then remove from heat. Add the Rice Krispies and stir to combine. Add the chocolate chips and stir until well mixed. Wait 1-2 minutes and then add the chopped Reese’s cups, gently folding them in so that you don’t smash them too much. Drop rounded teaspoons (I used a cookie scoop) of the mixture onto a cookie sheet lined with wax paper. Let cool and then enjoy!
2. Products that will help you re-create this recipe at home:
3. Nonstick 1-quart saucepan
4. Reese’s mini Peanut Butter cups
5. All Natural wax paper

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Easy French Onion Soup

What You'll Need

• 1 large onion, yellow or red (I used yellow)
• 2 thick slices of French bread
• 3 slices swiss cheese
• 1/4 tsp. black pepper
• 3 C. good beef broth
• pinch of salt
• 1 bay leaf
• 2 T. butter

How to Make It

1. Melt the butter over med. high heat in a med. size pot. Peel and quarter the onion then thinly slice it. Place the onion in the melted butter, add a pinch of salt and cook, stirring occasionally till caramelized, about 8 - 10 minutes. Add the beef broth, pepper and bay leaf. Bring to a boil, reduce heat to low and cook for 10 minutes. Meanwhile heat the broiler to high and toast both sides of the French bread. Once toasted, set aside. Remove the bay leaf and ladle the soup into oven proof crocks. Place the bread on top of the soup then top each crock with 1 1/2 slices of the cheese. Place the crocks on a baking sheet and place under the broiler for 3-4 minutes until cheese is bubbly and begins to lightly brown. Remove and serve. This recipe is for 2 servings

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Loaded Potato Bites

What You'll Need

• - 2 cups leftover mashed potatoes
• - 2 tablespoons of flour
• - 2/3 cup of shredded cheddar cheese
• - 3 strips bacon
• - 1/3 cup scallions, chopped
• - 1 egg
• - 1 ¼ - 1 ½ cups Italian bread crumbs
• - Oil for frying
• - Salt and Pepper
• - Ranch or Honey Mustard for dipping

How to Make It

1. 1. Take potatoes out of the fridge and let sit for a few minutes to take the chill off a bit. Meanwhile shred the cheese, chop scallions, and cook bacon then dice finely. Add potatoes and flour to a large mixing bowl and stir to combine well, then add cheese, bacon, and scallions. Take about a heaping tablespoon of mixture and roll with hands into a small ball. It if doesn’t hold its shape, add a little more flour to make the potatoes sturdy. Repeat until done.
2. 2. Heat oil in a medium sauce pan – or use your fryer – over medium/medium high heat to about 350-375 degrees. Whisk egg into a small bowl and season with salt and pepper. Place bread crumbs in an additional bowl. Dip each ball in egg and then roll in bread crumbs until fully coated. Set aside on a sheet pan.
3. TIP: Alternatively Bake in the oven until golden brown at 350-375 degrees for a lower fat option
4. 3. Test oil with one ball. The oil should bubble when potato is in oil and ball should take about 1-2 minutes to brown and cook through. (If takes longer the oil needs to be hotter, if it browned too quickly on the outside and the inside is still cold, the temperature needs to be lower.) Once oil is ready, add potato balls in small batches and fry for 1-2 minutes – it will depend on size. Remove with slotted spoon and place on paper lined plate to allow excess oil to drain off. Repeat until done.
5. 4. Allow to cool for a minute or two and serve with dipping sauce

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MEAT LOAF CUPCAKES WITH MASHED POTATOES

What You'll Need

• 1 pound extra lean ground beef
• 1/2 pound bulk sweet Italian sausage
• 1 cup Italian-seasoned breadcrumbs
• 1 cup shredded carrots
• 1 cup tomato pasta sauce
• 1/2 cup water
• 2 Eggs
• 1/2 cup finely chopped onion
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon dried oregano leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 (3/4-ounce) slices deli cheddar cheese
• Potato Topping:
• 1 1/4 cups water
• 6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
• 2 cups mashed potatoes whipped with butter and milk
• 1/2 teaspoon salt and pepper to taste

How to Make It

1. 1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. 2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. 3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. 4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

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Whipped Shortbread Cookies

What You'll Need

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1/2 cup icing sugar or 1/2 cup powdered sugar
• 1 teaspoon vanilla extract (optional)
• 1/4 cup red maraschino cherry
• 1/4 cup green maraschino cherry

How to Make It

1. Preheat oven to 350 degrees F.
2. In a mixing bowl and using an electric mixer, combine butter, flour, icing sugar and vanilla extract; mix until mixture is a smooth consistency.
3. Prepare cookie sheets with parchment paper.
4. Spoon out dough onto parchment lined cookie sheets by teaspoonfuls or by tablespoons for larger cookies, spacing about 2 inches apart.
5. Cut maraschino cherries into quarters and place one piece in the middle of each cookie, alternating with red and green cherries.
6. Bake in preheated 350 F oven for 13 to 15 minutes or until bottom of cookies are lightly browned, DO NOT OVERBAKE.
7. Remove from oven and let cool on cookie sheet for about 5 minutes.
8. Transfer onto wire racks to finish cooling.
9. Store in a container with a lid and separate each layer with wax paper.
10. NOTE: If you wish to add some flavor to the cookies, add 1 teaspoon of pure vanilla extract or almond extract.
11. Use sprinkles, half an almond or half a cashew or chocolate to the top of the cookies before baking.
12. A thumbprint in the cookie, filled with your choice of jam is very tasty.
13. It has been suggested that the cookies be refrigerated for at least 1/2 hour before baking for a different texture.

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Old Fashioned Banana Cream Pie

What You'll Need

• 1 (9 inch) pie crusts, baked
• 3 cups whole milk
• 3⁄4 cup white sugar
• 1⁄3 cup all-purpose flour
• 1⁄4 teaspoon salt
• 3 egg yolks, slightly beaten
• 2 tablespoons butter
• 1 teaspoon vanilla
• 3 bananas

How to Make It

1. Have baked 9-inch pie shell ready.
2. In a large saucepan, scald the milk.
3. In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
4. Over medium heat, stirring constantly, cook until thickened.
5. Cover and, stirring occasionally, cook for two minutes longer.
6. In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
7. Cook for one minute longer, stirring constantly.
8. Remove from heat and blend in the butter and vanilla.
9. Let sit until lukewarm.
10. When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
11. If desired, make a meringue (you'll have 3 leftover egg whites) to top the pie, or just let the pie cool until serving.

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Chicken Bacon Ranch Pizza Casserole

What You'll Need

• 1 lb. bacon, fried and crumbled, grease saved
• 2 lb. boneless, skinless chicken thighs
• 2 tablespoons of ranch seasoning
• 1 bell pepper, diced
• 2 clove garlic, minced
• 1 lb. bow tie pasta, cooked till tender
• 2 jars of Alfredo sauce
• 1/3 cup of evaporated milk or regular milk
• 3 roma tomatoes, diced
• 4 cups shredded Italian cheese blend

How to Make It

1. Cut chicken into bite sized pieces, coat with 1 - 1.5 tablespoons of ranch seasoning. Saute in a skillet with 1 tablespoon of bacon grease along with bell peppers and garlic.
2. When chicken is cooked completely, drain grease and liquid from skillet. Return chicken and veggies to skillet.
3. Pour one jar of Alfredo sauce and milk into skillet with chicken. Stir in one teaspoon of ranch seasoning. Simmer for five minutes.
4. Begin layering casserole with half the remaining jar of Alfredo on the bottom of a 13 x 9 pan or two 8 x 8 pans. The layer 1/3 of each of the following pasta, chicken sauce, and tomatoes. Use 1/4 of the fried bacon. Spread 1 cup of cheese over top and repeat two more times. After the cheese the third time, cover with Alfredo sauce, 1 cup of cheese and remaining bacon.
5. Bake for 30 minutes on 350.

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Fried Cabbage with Sausage

What You'll Need

• 1 stick butter or margarine
• 1 small head of cabbage, chopped
• 1 small green pepper, chopped or cut into strips
• 1 small onion, chopped
• 1 pound polish sausage, sliced into round pieces
• 1 (15 oz) can diced tomatoes
• 1/2 tsp salt
• 1/2 tsp pepper
• hot sauce (optional)

How to Make It

1. Melt butter in large skillet. Add cabbage, onion, and green pepper and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 25 minutes.

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Crab Bombs

What You'll Need

• 1 lb. Crabmeat
• 1 Egg, beaten
• 1 cup Ritz Crackers, crushed
• 1 tsp. Yellow Mustard
• 2 tbsp. Fresh Lemon Juice
• 2 tbsp. Fresh Parsley, chopped
• 1 tsp. Old Bay Seasoning
• 1 tbsp. Worcestershire Sauce
• CRAB PUPPIES

How to Make It

1. Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.

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Amazing Cheddar Meatloaf

What You'll Need

• 2 lbs ground beef
• 1 1/2 cups Italian breadcrumbs (or plain)
• 0.75 (16 ounce) jar mild salsa
• 1/4 cup ketchup
• 1/2 cup cheddar cheese or 1/2 cup mozzarella cheese, small diced
• 2 dashes basil
• 2 dashes oregano
• 2 dashes onion powder
• 2 dashes garlic powder
• 1 pinch salt
• 1 pinch pepper
• 1 egg
• shredded cheese, for the top

How to Make It

1. 1 Mix all ingredients except shredded cheese for the top.
2. 2 Form mixture into a loaf pan.
3. 3 spread a very thin layer of ketchup on top.
4. 4 Bake at 375 for about 1 - 1 1/2 hours top with cheese, Bake until cheese melts. if the top looks too cooked cover with foil and reduce heat to 350.

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