Maple Nut Goodie Bars

Ingredients

• 1 (12-oz.) pkg. (2 cups) semisweet chocolate chips

• 1 (11.5-oz.) pkg. (2 cups) milk chocolate chips

• 2 cups margarine or butter

• 1 cup peanut butter

• 1 (12-oz.) can (2 1/2 cups) cocktail peanuts

• 1/2 cup evaporated milk

• 1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)

• 1 (2-lb.) pkg. (7 1/2 cups) powdered sugar

• 2 teaspoons maple flavor

How To!
1. Line 15x10x1-inch baking pan with foil. Butter or spray foil with nonstick cooking spray. In large saucepan, melt chocolate chips and 1 cup of the margarine over low heat, stirring frequently. Remove saucepan from heat. Add peanut butter; mix well. Spread half of mixture in buttered foil-lined pan. Freeze 10 minutes or until set. Place pan in refrigerator.
2. Meanwhile, stir peanuts into remaining chocolate mixture. Set aside.
3. Melt remaining 1 cup margarine in large saucepan over low heat. Gradually stir in evaporated milk. Stir in pudding mix. Cook until mixture is slightly thickened, stirring constantly. DO NOT BOIL. Remove saucepan from heat. Add powdered sugar and maple flavor; mix well. Cool about 10 minutes or until slightly cooled.
4. Carefully spread pudding mixture over chilled chocolate layer. Refrigerate 30 minutes. 5 Stir reserved chocolate-peanut mixture. Drop by spoonfuls onto chilled pudding layer; spread to cover. Refrigerate at least 3 hours or until firm. Cut into bars. Store in refrigerator.

Mississippi Mud Cake

Ingredients

• 2 cups sugar
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 stick unsalted butter
• 1/2 cup vegetable oil
• 1/2 cup cocoa
• 1/4 cup water
• 2 eggs
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 teaspoons vanilla extract
• 1 bag miniature marshmallows

Icing:

• 1 stick unsalted butter, softened
• 3 tablespoons cocoa
• 6 tablespoons milk
• 1 (1-pound) box confectioners' sugar
• 1 cup chopped pecans or walnuts
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 degrees F. Grease and flour a 13 by 9-inch baking pan.

Combine the sugar, salt, and flour in a large mixing bowl. Bring the butter, oil, cocoa, and 1/4 cup water to a boil in a saucepan. Add to the flour mixture.

Beat together the eggs, baking soda, buttermilk, and vanilla. Add to the chocolate mixture, mix well, and pour into the prepared pan. Bake for 25 minutes.

While the cake is baking, make the icing by melting the butter in the cocoa and milk over low heat. Bring the mixture to a boil, then remove from the heat. Stir in the confectioners' sugar. Slowly mix in the nuts and the vanilla. Take the cake from the oven, and when it cools a bit cover it with miniature marshmallows. Pour the warm icing over the cake and the marshmallows. Cool the cake before serving.

 

Funeral Potatoes

• 2 lbs hash browns  (boil  potatoes and then shred or use frozen hash browns)
• 1/2 cup butter
• 2 (10 3/4 ounce) cans condensed cream of chicken soup
• 1 pint sour cream
• 1/2 teaspoon salt
• 3/4 cup onion, chopped
• 1 tablespoon butter
• 2 cups longhorn cheese, grated, firmly packed
• 1 1/2 cups corn flakes, crushed
• 4 tablespoons butter, melted

Directions:

1. Saute onion in 1 tablespoon butter until translucent.
2. Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
3. Put potato mixture into a 9x13 inch baking pan.
4. Combine cornflakes and butter, and sprinkle evenly over top of casserole.
5. Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.

these are called funeral potatoes because they are served so often at funerals, they can be put together ahead of time, kept in the fridge and then baked just before they are to be served.

Mexican Skillet supper

Ingredients

• 1 pound ground beef
• 2 celery ribs, chopped
• 1 small green pepper, chopped
• 1/4 cup chopped onion
• 1 package (8.6 ounces) beef taco pasta dinner mix
• 1 teaspoon chili powder
• 3-2/3 cups hot water
• 2 cups (8 ounces) shredded cheddar cheese
• 1 can (14-1/2 ounces) stewed tomatoes, cut up
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• Sour cream, optional

Directions

• In a large skillet, cook beef, celery, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
• Set aside topping packet from the dinner mix for another use. Stir the contents of dinner mix seasoning packet, chili powder and water into beef mixture. Bring to a boil. Stir in noodles from dinner mix. Reduce heat; cover and simmer for 12-15 minutes or until noodles are tender.
• Stir in the cheese, tomatoes and olives; heat through. Serve with sour cream if desired. Yield: 6-8 servings.
  
  Note  :I tested this recipe was tested with Hamburger Helper dinner mix.

Baked Sweet Potato Fries

Ingredients:

3 large sweet potatoes
2 tablespoons corn meal
3 tablespoons olive oil, divided
1 tablespoon ground cinnamon
salt and fresh cracked pepper, to taste

Directions:

Preheat oven to 425 degrees. Line a large cookie sheet with non-stick aluminum foil.
Peel sweet potatoes and slice into fries. You want fries to be as even in width as possible for even cooking.
Place sweet potatoes in one of those giant size ziplocks and drizzle in 2 tablespoons olive oil. Shake like crazy to evenly coat. Then sprinkle in the corn meal and shake, shake, shake it!
Drizzle in the last tablespoon of olive oil, and sprinkle in the cinnamon, salt, and pepper. Again shake it like your life depends on it.
Lay out the sweet potatoes in a single layer and bake 25-30 minutes, flipping half way through. Serve immediately

Cream Can Supper

Here is a basic recipe for a delicious cream can supper that will feed 30-40 people. This is perfect for the 10 ½ gallon Ogallala Cream Can available from www.ogallalacreamcansupper.com.
Originally, rocks were used in the bottom of the can to keep food out of the liquid since we are steaming, not boiling. However, we have found the rings used on canning jars will work great! For the 10 ½ gallon can, 2 dozen of those rings just tossed in the bottom of the can will work nicely. After you are done, just put the rings in the dishwasher and you are ready for the next meal.
Ingredients:

• 10 cans of beer. Some people prefer the taste of chicken or beef stock instead of beer. You can also use water if desired.
• 24 ears of corn on the cob with husks removed
• 1 large green cabbage
• 4 lbs of potatoes. Use smaller potatoes – or cut in half or thirds
• 6 lbs sweet potatoes (trust us on this, even if you think you don’t like sweet potatoes). Cut in chunks about the size of small new potatoes
• 3 lbs carrots cut in pretty big chunks
• 2 stalks celery (not two sticks…2 stalks) cut in pretty big chunks
• 4 bell peppers, maybe one green and one other color, cut in pretty big chunks
• 4 large onions, you guessed it, cut in pretty big chunks
• 4 small squash (zucchini, yellow, etc.) cut in pretty big chunks
• One large head of cauliflower, cut in pretty big chunks
• 2 medium bunches of broccoli, cut in pretty big chunks
• 10 lbs of sausage (brats, german sausage, smoked sausage, Italian sausage, etc.) Mix it up. Don’t just use one kind and don’t be afraid to add at least some spicy sausage as it will add some nice flavor. It is not absolutely necessary to cook the sausage before adding to the can, but we find it does taste better if you grill it beforehand (if it is not already cooked when you buy the package). We recommend the Johnsonville Sweet Italian brats, especially if you grill ‘em first. Cut all sausage in about thirds after cooking. Also especially tasty are Hillshire Farms hot and spicy Italian Sausage.

Directions:

1. Slice the cabbage and place on the rings you have in the bottom of the pan. This keeps the food out of the liquid. We are steaming, not boiling the food.
2. Break the ears of corn in half and throw them into the pot.
3. Add all the other vegetables to the can
4. Add the sausage to the top of the can. This allows the juices from the sausage to drip down over the vegetables and make for a wonderful flavor.
5. Put one small potato on the top of the can. You will see why later.
6. Add your liquid (beer or chicken/beef stock). If using beer, don’t worry, the alcohol will burn off.
7. For heat, we recommend a propane heater like you use with a turkey deep fat fryer. Put the cream can on the fire.
8. Note – make sure that food is not blocking the steam hole on the top of the cream can.
9. It will probably take 30-45 mins to work up steam from the top of the can, but when you see steam coming from the top of the can, let it cook for 30 minutes
10. After 30 mins, turn off the heat and let the can sit for 5 minutes. It should be ready to eat!
11. Remove the lid carefully by tapping it from the side.
12. Make sure when the lid is removed that you don’t have your face (or any other body parts) sticking over the top of the can as the steam could burn you).
13. There are several factors that will vary the cooking time (i.e. altitude, heat from the turkey fryer, etc.), so poke the potato that you put on top of the can with a fork. If it is soft, you are ready to eat. If it isn’t quite done, put the lid back on and put the can back on the heat for another 10 minutes or so. Let the can sit for another 5 minutes after turning off the heat and then do the tater check again. Repeat as necessary until the potato on the top is done.
14. Use gloves to pour your wonderful meal into a large clean tote or something like that. A wheelbarrow lined with a clean trash bag works great.
15. You can easily remove the rings with a fork
16. Now your hungry crowd can fill their plates. They are bound to ask where the heck you got such a great cream can. Please tell them the Ogallala Cream Can Supper Company

Cooking hints:

• If you like, shut off the fire 20 minutes into cooking, let sit for 5 minutes and then add some ingredients that cook a little quicker, i.e. asparagus, sugar snap peas, or green beans. Then restart the fire for another 10 minutes to cook what you just added. Remember to shut off the heat and let things sit for 5 minutes before taking off the lid
• Do not cut the vegetables into too small pieces as they may turn to mush as you cook them.
• You may want to throw a few cloves of garlic in the bottom of the pan as well. It adds some great flavor to the steam. If you put the cloves in the microwave for about 7 seconds they pop out of the peels a little easier.
• For a little heat, remove the seeds from a few jalapeno peppers, cut in strips and place on top of the food before cooking. It won’t make the food hot, it will just give a little zing. Make sure you wear gloves when handling the peppers and don’t rub your eyes or skin as the oils will burn.

Do not overcook. You will find recipes on the internet that will say insane things like cook for 1-2 hours. Do NOT do that, it will cook the flavor right out of the meal. 30 minutes after you see good steam coming from the top of the cream can is just right. The can doesn’t need to be spewing steam like a locomotive, just nice steam output. You want some good pressure, but not enough to blow the lid off.
WARNING: For those of you who didn’t read the warning above, never have your face or any body part above the can when cooking or taking the lid off. The steam is burning hot and the can is hot as well. Always use gloves when handling the hot can….and by the way, don’t run with scissors.
Enjoy your meal and please share your recipes in the comments below.

All Protein meat Loaf

Ingredients

• 1 1/2 pounds ground beef
• 1 tablespoon Worcestershire sauce
• 1 (4 ounce) can tomato sauce
• 1/3 cup crushed fried pork skins
• 2 eggs
• 2 1/2 tablespoons chili powder
• 1 tablespoon garlic salt
• 1 tablespoon garlic pepper seasoning

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan.
3. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.

Nutritional Information

All Protein Meatloaf

Servings Per Recipe: 8
Amount Per Serving
Calories: 316

• Total Fat: 25.4g
• Cholesterol: 129mg
• Sodium: 1115mg
• Total Carbs: 3g
• Dietary Fiber: 1.1g
• Protein: 18.5g

VIEW DETAILED NUTRITION
About: Nutrition Info

Pierogi Casserole

Ingredients:

3/4 lb. lasagna noodles, cooked and drained
3/4 cup butter
3 cups cooked mashed potatoes
16 slices cheddar cheese
2 large onions, minced

Directions:
1. Preheat oven to 350 degrees F. Cook noodles, drain.

2. While noodles are cooking, melt butter and saute the onions until tender.

3. Place half of the cooked noodles in the bottom of a 13x9 casserole dish.

4. Layer with 8 slices of cheese, all the cooked mashed potatoes, the remaining noodles, then top with remaining 8 slices of cheese.

5. Poke holes through the top layer of cheese; pour butter and onion mixture over top evenly so it goes through the layers.

6. Bake for 15 minutes, or until cheese is lightly browned. Serves 6.

Chocolate Chip Cookies

1 3/4 cups flour
 1 tsp. salt
3/4 tsp. baking soda
3/4 cup vegetable shortening
1 1/4 cups brown sugar
 1 tablespoon vanilla extract
1 teaspoon butter-nut extract
 1 egg
1 1/2 cups milk chocolate chips
1 1/2 cups pecans
 Melt shortening in microwave (to soft stage), then beat sugar and flavor extracts into shortening until creamy. Add egg and beat until smooth. In a separate bowl, stir together flour, salt, and soda. Add the mixture to the blender by heaping tablespoons until blended into mixture. Add the chocolate chips and pecans and blend by hand.
Bake cookies 8-10 minutes at 375oF.
Cool for two minutes or so, then remove from sheet to cool. works best to use a double wall (insulated) cookie sheet.
Variations: You can use 1 cup milk chocolate chips and 1 cup semisweet chocolate chips instead of just milk chocolate chips. The flavor is not as mild, but is very chocolate.
Walnuts can be substituted for pecans..

No-Bake Crispy Peanut Butter Balls

2 c. crunchy peanut butter
1/2 c. butter
1 lb. confectioners' sugar
3 c. Rice Krispies
Dipping chocolate

(Creamy peanut butter is just as good, but add 1/4 cup more Rice Krispies if you use creamy.)
Combine peanut butter, butter and confectioners sugar in large bowl. Blend well. Add rice cereal. Form into 3/4 inch balls and dip into dipping chocolate. Makes about 75 or more balls. Great for holiday gifts.

No Net Carb Chocolate Cake!

I got online and found a flourless recipe for a chocolate roll cake. I figured if I substituted the Sugar it called for with Splenda and the chocolate chips with splenda and cocoa powder and butter, then all would be well.

It is better than I ever hoped for. Now I can have my chocolate fix without any added carbs, except for the little bit of carbs in the Lite Whipped Topping.

Here is the recipe if anyone wants to make it. My boys even liked this better than the Brownies that I made them.

No Carb No flour No sugar Chocolate Cake

For Cake Layer

6 oz chocolate chips (Substitute ¼ C butter, 6 T Cocoa powder & 6 T Splenda)

4 tablespoons water

6 large eggs, separated and at room temperature

2/3 C Sugar (substitute 2/3 C Splenda)

¼ tsp. salt

1 Table spoons Cocoa Powder

Filling

Lite Whipped Topping (this has 1 carb per Tablespoon)

Make Cake Layer: Preheat over to 350. Oil a 15 X 10 shallow baking pan and line bottom lengthwise with a large piece of wax or parchment paper, letting paper hang over ends by 2 inches.

Melt butter with water and then add the 6 Tablespoons of cocoa powder and 6 Tablespoons of Splenda. Stir until smooth.

Beat yolks, 1/3 C Splenda and salt in a large bowl with an electric mixer until thick and pale. Fold in warm chocolate mixture until blended. Beat whites with cleaned beaters until they just hold soft peaks. Gradually add remaining 1/3 C Splenda and beat until whites just hold stiff peaks. Fold on third of whites into melted chocolate mixture to lighten, then fold in remaining whites gently but thoroughly.

Spread batter evenly in baking pan and bake in middle of oven until puffed and top is dry to the touch, 15 to 18 minutes. Transfer pan to a rack. Cover top with 2 layers of damp paper towlels and let stand 5 minutes, then remove towels and cool completely. Loosen edges with a sharp knife.

Sift about 1 tablespoon of cocoa powder generously over the top of cake layer and overlap 2 layers of wax paper lengthwise over cake. Place a baking sheet over paper and invert cake onto it, gently peeling off wax paper lining. (Don’t worry if the cake layer breaks; it will hold together when rolled.)

Spread Lite whipped topping evenly over the cake. Put a long platter next to a long side of the cake. Using wax paper as an aid, roll up cake jelly roll-style, beginning with a long side. Carefully transfer, seam side down, to platter, using wax paper to help slide cake. The cake might crack but will still hold together.

Ozark Pudding

Ingredients:
1/2 cup sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup light brown sugar, packed
2 teaspoons vanilla
1 cup chopped pecans or walnuts
1 cup finely chopped peeled apples
Preparation:
Sift together the flour, baking powder, and salt; set aside. In a mixing bowl, beat egg and sugar together until creamy. Stir in sifted dry ingredients, blending well. Stir in vanilla, chopped nuts, and chopped apples.
Spoon batter into a well-greased 10-inch pie plate and bake at 350° for 35 minutes. Sprinkle more nuts over the top, if desired, and serve warm or cold with ice cream or whipped cream.

Makhani

1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste

1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil

1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

recipe courtesy of Chris Clark

Chicken Mussamun

2 tablespoons vegetable oil
3 tablespoons red curry paste
1 3/4 inch thick) slice ginger, minced
1 medium onion
1 1/4 pounds skinless, boneless chicken breast meat - cubed
3 tablespoons brown sugar
3 tablespoons fish sauce
3 tablespoons tamarind paste
1/3 cup peanut butter
3 cups peeled, cubed potatoes
1 (13.5 ounce) can coconut milk
3 tablespoons fresh lime juice
Heat vegetable oil in a large saucepan over medium heat. Stir in curry paste, onion and minced ginger; cook and stir for 2 minutes. Stir in the cubed chicken, and cook until the pieces turn white on the outside, about 3 minutes.
Stir in brown sugar, fish sauce, tamarind paste, peanut butter, potatoes, and coconut milk. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the potatoes are tender and the chicken pieces are no longer pink in the center, about 20 minutes. Add the lime juice and cook for an additional 5 minutes before serving.

This recipe contributed by Chris Clark