Provolone, Potato and Mushroom Gratin

Provolone, Potato and Mishroom Gratin

5 medium potatoes, peeled and sliced 1/8" thick 

1 tbsp olive oil

8 oz mushrooms, sliced 

1 1/2 cups heavy cream

1 tsp thyme

1 tsp garlic, minced 

6 slices provolone cheese

2 tbsp Parmesan cheese, shredded

Salt & pepper taste 

Preheat oven to 400 degrees. Spray an oval baking dish lightly with cooking spray and set aside.  

Place peeled, sliced potatoes in a bowl. 

Heat a small skillet over medium heat, add olive oil and mushrooms, for 5 minutes or longer to allow mushrooms to release moisture, remove from heat and set aside. 

Heat cream, thyme and garlic over low heat until warm but not boiling and pour over potatoes. Season with salt and pepper and stirs to coat. 

Spoon a third of the potato mixture into prepared baking dish and arrange so potatoes are even,y distributed. Add 1/3 of the mushrooms and cover with 2 slices of provolone cheese. Repeat process two more times finishing with mushrooms and cheese. Pour extra cream from bowl on top. 

Using a spatula press down to compact layers and sprinkle with Parmesan cheese. 

Bake 45 minutes uncovered. Sit for 5 minutes before serving. 

Chocolate Caramel Pretzel Rods

Chocolate Caramel Pretzel Rods 

1 bag of Snyders pretzel rods, 240 grams, has 24 rods about 7 3/4" long

40 caramels 

1 tsp water 

1 lb milk chocolate wafers 

1/4 lb assorted coloured wafers depending on season

OR

assorted sprinkles/candies to decorate 

Line baking sheet with parchment paper. Carefully cut pretzel rods in half if a smaller size is desired. 

Place caramels in measuring cup along with water. Heat in microwave in 30 second intervals stirring in between until caramel is melted and smooth. 

Carefully dip pretzel rod into caramel leaving 2 inches at the end for a handle. Gently tap off extra using a spatula to smooth if needed. Place on parchment paper. Repeat until all pretzel rods are coated with caramel. Caramel thickens quickly so warm in microwave every few rods completed for 20 seconds or so to keep caramel thin. If caramel puddles, use less caramel. 

Caramel will stick to parchment paper until totally set, once set it will easily release. Place in fridge until set. 

Place milk chocolate wafers in measuring cup, heat in microwave in 30 second intervals, stirring in between until chocolate is melted and smooth. Dip rods in melted chocolate and tap off excess. If coating in sprinkles add desired sprinkles and /or candies and place on parchment to set up. Repeat until all rods are coated.  Milk chocolate thickens quickly so warm in microwave every few rods for 20 seconds to keep the chocolate thin. Place in fridge until set. 

If drizzling different coloured chocolate instead of sprinkling with candies, melt coloured chocolate wafers in a sturdy ziploc bag in microwave in 20 second intervals smoothing out the chocolate to remove any lumps. 

Cut a very tiny hole in the corner of the ziploc bag and drizzle over pretzel rod side to side. 

Allow to set and serve 

Sausage Pan Dinner

Sausage Pan Dinner

5 Italian sausages, mild or hot depending on your taste

1 lb Brussels sprouts, trimmed and halved 

3 potatoes cut into wedges

1 red onion, cut into quarters 

20 or so Garlic cloves 

3 tbsp olive oil

Emeril's Essence to taste 

Kosher salt to taste

Pepper to taste 

Preheat oven to 375 degrees. 

Place Brussels sprouts, potatoes, garlic cloves and red onion on baking sheet.  Add olive oil, Emeril's essence, salt and pepper and toss. Place sausages in and around the vegetables. 

Bake until sausages are cooked through and vegetables are done, approximately 45 minutes. 

Crockpot Candy

Crockpot Candy

2 lbs white almond bark

4 oz German chocolate bar

12 oz bag semi sweet chocolate chips

24 oz dry roasted peanuts

Add all ingrediants to slow cooker. Cook on low for 1 hour, store to combine everything and cook for an additional hour, stirring every 15 minutes. 

Drop spoonfuls onto wax paper and allow to cool. 

Mint Chip Sugar Cookies

Mint Chip Sugar Cookies

1 cup butter, softened

1 1/2 cup sugar

2 eggs

1 1/2 tsp peppermint extract

10 or so drops of green food colouring 

3 cups flour

2 tsp baking powder 

1 tsp baking soda

2 tsp cream of tarter

1/4 tsp salt

6 oz mint baking chips

6 oz semi sweet baking chips

Cream butter and sugar for approximately 3 minutes or until fluffy. 

Add eggs, food colouring and peppermint extract. Cream for an additional 3 minutes. 

Measure dry ingredient in a separate bowl, mix and add to creamed mixture, mixing until well combined. 

Add mint and chocolate chips and gently stir until well combined. 

Line baking sheet with parchment paper & drop cookies by 1 rounded tsp full. Bake in a 350 degree oven for approximately 10 minutes. 

Allow cookies to cool on baking sheet for a few minutes and then transfer to cooling rack. 

Makes 5 dozen cookies. 

Bacon Wrapped Tater Tots

Bacon Wrapped Tater Tots

24 tater tots

24 slices old cheddar cheese, but to the size of the tater tots

12 slices bacon, cut in half

3/4 cup brown sugar 

Preheat oven to 400 degrees. 

Place a piece of cheese and tater tot on a slice of bacon and wrap loosely. Dip each bacon wrapped tater tot in brown sugar and place seam side down on a parchment paper lined baking sheet. 

Bake 15 - 18 minutes and serve. 

Sausage Stuffed Mushrooms

Sausage Stuffed Mushrooms

2 lbs white button or cremini mushrooms

3 Italian sausages, casing removed 

1/2 onion, finely diced

6 cloves garlic, minced

1/3 cup dry white wine

1/4 tsp thyme

8 oz package cream cheese

1 egg yolk

1 cup Parmesan cheese, grated

Salt & pepper to taste 

Clean mushrooms and twist stems to remove.  Chop mushroom stems and set aside. 

In a large skillet over medium heat cook and crumble sausage finely. Remove to a plate to cool. 

Reduce heat to medium low, add onions and garlic & sautée for approximately 3 minutes. 

Add wine to skillet to deglaze, using a wooden spoon to scrape and release the sausage bits, allowing most of the liquid to cook off. Add chopped mushroom stems and thyme. Sautée for 2 minutes, add salt and pepper to taste and set aside. 

In a bowl combine cream cheese, egg yolk and Parmesan cheese.  Add cooled sausages and mushroom stem mixture. Combine well, cover and refridgerate for approximately 30 minutes to firm up.

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Place mushrooms on baking sheet upside down. 

Spoon mixture into a Baggie, cut a large hole in one end and squeeze sausage mixture into mushroom cavities, adding enough to have a nice mound on top. 

Bake for 25 minutes or until golden brown. Broil the last minute for a more golden brown topping. 

Cool for a few minutes, sprinkle with chopped fresh parsley and serve. 

Bacon Jalapeño Cheese Bombs

Bacon Jalapeño Cheese Bombs

2 tubes biscuit dough - 10 biscuits each

6 oz mozeralla cheese, cubed

1 lb bacon, cooked and crumbled

3 large jalapeños, minced, seeds and stem removed 

4 tbsp butter, melted

1/2 tsp Italian seasoning blend

1/2 tsp garlic powder

Preheat oven to 400 degrees. 

Split the biscuits in half to make flat disks.

One biscuit at a time, add a piece of cheese, a sprinkle of bacon and jalapeño and then wrap ends around to create a ball, making sure to fully seal. Place on baking sheet lined with parchment paper, seam side down.  

Bake in oven for approximately 12 minutes until golden brown. 

Mix together, butter, Italian seasoning & garlic powder. Remove bombs from oven and brush immediately with butter/seasoning mixture and serve. 

Outback Steakhouse Alice Springs Chicken

Outback Steakhouse Alice Springs Chicken

4 boneless skinless chicken breasts, pounded to 1/2" thickness

Season salt

6 bacon slices

1/4 cup mustard

1/3 cup honey

2 tbsp mayonnaise 

2 tsp dried onion flakes

1 cup fresh mushrooms, sliced 

2 cups Colby jack cheeses, shredded

Sprinkle and rub the chicken breasts with season salt. Cover and refridgerate for 30 minutes. 

Cook bacon in a large skillet until crisp. Remove bacon and set aside. Sauté chicken in the bacon grease for 3 to 5 per side or until browned. Place chicken in a 9 X 13 casserole dish. 

In a small bowl mix mustard, honey, mayonnaise and dried onion flakes. Spread some of the honey mustard over each piece of chicken. Top with mushrooms, crumble bacon and shredded cheese. 

Bake in a 350 degree oven for 30 minutes of until chicken is done. 

Serve with the remaining honey mustard sauce. 

Crab Melts

Crab Melts

1/4 cup butter

1 shallots, finely minced

4 oz velveeta cheese

1 can crabmeat, drained

1 baguette 

Melt butter and sautée shallots for a few minutes. Add cheese and stir to melt. Remove from heat and add crabmeat. Spread mixture on thin baguette slices. Bake in a 350 degree oven for approximately 10 minutes or until starting to turn golden brown. 

Emeril's Essence

Emeril's Essence

2 1/2 tbsp paprika

2 tbsp salt

2 tbsp garlic powder

1 tbsp black pepper

1 tbsp onion powder

1 tbsp cayenne pepper

1 tbsp oregano 

1 tbsp thyme 

Combine all ingrediants thoroughly. 

DIY Ant Killer

DIY Ant Killer

32 oz warm water

1/8 cup bleach

1/4 cup sugar

Mix well, soak cotton balls in liquid mixtures and place outside near ant nests. 

Ants will swarm to the cotton balls, eat and take back to the nest. 

Corn and Bacon Casserole

Corn and Bacon Casserole

8 slices of bacon

1/2 cup onion, chopped

2 tbsp flour

2 cloves garlic, minced

1/2 tsp kosher salt

1/2 tsp ground black pepper

1 cup yogurt or sour cream

4 cups whole corn kernels, about 4-5 medium corn cobs

1 tbsp fresh parsley, chopped

1 tbsp fresh basil, chopped

Cook bacon in a large skillet until crisp.  Remove bacon to paper towel covered plate to drain and cool. Crumble and set aside. Reserve 2 tbsp bacon fat. 

Sauté chopped onion in the same skillet with the reserved bacon fat until translucent. Stir in flour, garlic, salt and pepper & sautée for approximately 2 minutes. 

Remove the skillet from the heat & stir in the sour cream, corn, parsley and half of the crumbled bacon mixing well.  

Spray a 1 quart casserole with no stick spray. Pour the corn mixture into the dish and top with remaining bacon. 

Bake uncovered in a 350 degree oven for approximately 20 minutes or until heated through.  Remove from oven, top with basil and serve. 

Raw Veggie Salad

Raw Veggie Salad

Cauliflower, finely chopped

Broccoli, finely chopped

Red onion, finely diced 

Carrots, shredded

Celery, finely chopped

Fresh parsley, chopped

Fresh basil, chopped

Italian dressing

Mix all ingrediants, refridgerate for and hour and serve. 

Weed Killer

Weed Killer

1 gallon 5% white vinegar

1 cup table salt

2 tbsp liquid dishwashing soap

Mix well and pour over weeds. 

Dishwasher soap helps the liquid adhere to weeds. 

Repeat as needed. 

Found this to have amazing results over time and weeds quit coming back. 

Taco Salad

Taco Salad

1 lb ground beef, seasoned with salt & pepper and scramble fried

1 head romaine lettuce, chopped

5 green onions, sliced

4 Roma tomatoes, diced

2 cups old cheddar cheeses, shredded or cubed

1 bag of taco chips, crushed

1 bottle Catalina dressing

4 soft taco shells

Olive oil

Crushed sea salt

Mix salad ingrediants well, add the dressing when you are ready to serve. 

To make taco bowls, brush soft taco shells with olive oil and sprinkle with sea salt on both sides. Place in taco bowl cups or on an inverted muffin pan and bake in a 375 degree oven for 10  - 15 minutes. 

Remove from oven, cool,then fill with taco salad above and serve with sour cream and salsa sides. 

Herb and Olive Oil Bread Dip

Herb and Olive Oil Bread Dip

1 tbsp fresh basil, chopped

1 tbsp fresh parsley, chopped

1 tbsp garlic, minced

1 tsp dried thyme

1 tsp dried oregano 

1 tsp freshly ground black pepper

1/2 tsp fresh rosemary, chopped

1/2 tsp kosher or ground sea salt

1/4 red pepper flakes, crushed

1/2 tsp olive oil

1/8 tsp lemon juice

Combine herbs in a small food processor or food chopper.  Chop briefly until all ingrediants are about the same size. Add olive oil & lemon juice and mix well. 

Combine  1 1/2 tsp herb blend to 4 tsp olive oil on a small rimmed plate and serve with a sliced baguette for dipping. 

Refrigerate extra herb blend in an air tight container for use later. 

Nacho Cheese Dip & Sauce

Nacho Cheese Dip & Sauce

3 cups old cheddar cheese, shredded

1 tbsp cornstarch

1  375 gram can evaporated milk

2 tbsp jalapeño pepper, finely diced

1/2 tbsp hot sauce

1/2 tsp onion powder

1/2 tsp garlic powder1 tsp salt

Toss cheese and cornstarch together in a saucepan. 

Add all other ingrediants and cook over medium heat, whisking often until the cheese is melted and sauce is smooth. Adjust to taste with hot sauce, salt or cheese. Add additional milk or cheese to adjust consistency. 

While hot it will have a sauce like consistency - perfect for pouring over nachos. 

As It cools it will thicken and become a dip like consistency. Whisk occasionally to mix in the skin that forms on top. 

This will keep in the fridge for 5 - 7 days. Or you can freeze for later. 

Cream Cheese Sausage Balls

Cream Cheese Sausage Balls

1 lb Italian sausage or pork sausage, uncooked

8 oz cream cheese, softened

1 1/4 cup bisquick

8 oz cheddar cheese, shredded

1 tsp onion powder

1 tsp garlic powder

Fresh parsley

Mix all ingrediants until well combined using dough hook on hand held mixer. Spray glass baking dish with no stick spray and scoop by tablespoon into dish. 

Bake for 25 minutes in a 400 degree oven or until browned. 

Olive Garden House Salad

Olive Garden House Salad

American salad/romaine blend, chopped

Red onion, thinly sliced

Black olives, pitted - sliced or whole

Roma tomatoes, wedges

Pepperoncini, whole

Romano cheese, grated

Croutons

Olive Garden salad dressing

Mix first 5 ingrediants in a salad bowl.  Top with croutons. Add salad dressing according to taste and top with grated cheese. Serve immediately.