Pigs in a Blankyyyy.!

This is one of my favorite recipes. Its simple and quick to make and everyone loves it. Its good for parties or just hanging out with some friends.

INGREDIENTS
8 frankfurters
8 slices American processed cheese
1 (10 ounce) package refrigerated biscuit dough
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

Fried Steak with Green Sauce

When I fist saw this recipe I was like green sauce.? What the heck is that, but it turns out its really good with steak. It added color to the steak, which I liked, and everyone thought it was tasty


INGREDIENTS
4 (8 ounce) halibut steaks
salt and pepper to taste
1/2 cup all-purpose flour for dusting
1/4 cup melted butter
1/4 cup dry white wine
1 lemon, juiced
1/2 cup heavy cream
2 tablespoons finely chopped fresh parsley
4 tablespoons finely chopped fresh basil
2 tablespoons drained capers
DIRECTIONS
Rinse the halibut steaks and pat dry. Season with salt and pepper, then dust with flour.
Melt the butter in a large skillet over medium-high heat. Fry the halibut steaks in the butter for 4 to 5 minutes, until nicely browned. Remove from the skillet and keep warm.
Reduce the heat to medium, and stir the wine into the pan, scraping up any browned bits stuck to the bottom. Mix in the lemon juice, then stir in the cream. Simmer for 2 to 3 minutes or until it starts to thicken. Season with parsley, basil and capers, and stir for another minute. Serve halibut with sauce spooned over it. Garnish with additional parsley if desired.

Potato Chopped Chili Loaf yummmm.!

Im always a little iffy about chili, I like to try it but on certain things. So when I saw this recipe I thought what the heck I'll try it. Ive never heard of a chili loaf before butits great. Its moist and just yummy.


INGREDIENTS
3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1 1/2 pounds ground beef
TOPPING:
3 cups hot mashed potatoes (prepared with milk and butter)
1 (11 ounce) can Mexicorn, drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup shredded Cheddar or taco cheese, divided
DIRECTIONS
Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 degrees F for 25 minutes or until no longer pink; drain.
Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through.

Bacon and Cheese Poe-Tay-Toes.!

Ive always been a huge fan of Bacon and Cheese Potatoes. My mom use t make them all the time, and I got hooked. Ever since I would always make it. The only difference is I add a dollop of sour cream.


INGREDIENTS
4 large russet potatoes, scrubbed and cut into pieces
1/4 cup butter
4 slices thick sliced bacon
1/3 cup chopped onion
1 cup cottage cheese
1 1/2 cups chopped green onion
1/2 cup shredded Cheddar cheese
salt and pepper to taste
2 tablespoons butter, cut into pieces
1/4 cup shredded Cheddar cheese
1/4 teaspoon paprika, for garnish
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter.
Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside.
Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes.
Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.

iiloveLOVElove mm, Teddy Gilson wachaaa &+ zeleVsiuL.!

Chicken and Rice with Mango Sauceeee.!

Chick and Rice has always been my favorite meal. As I always say if its not with rice its not a meal. So when I saw this recipe I figured Id like it but I wasnt too sure about the mango sauce. I let my mom try it before I did and she thought it was good. It had a certain spring to it, that makes this meal so much better.


INGREDIENTS
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon ground anise seed
1 dash cayenne pepper
4 skinless, boneless chicken breast halves
2 cups water
1 cup basmati rice
1 mango - peeled, seeded and diced
1/2 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons honey
2 teaspoons cornstarch
1 1/2 tablespoons water
2 tablespoons dark rum
DIRECTIONS
In a medium bowl, mix the ginger, cinnamon, cumin, anise, and cayenne pepper. Rub the chicken with the spice mixture, and place in the bowl. Cover, and refrigerate 20 to 30 minutes.
Combine 2 cups of water and basmati rice in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes, or until tender.
In a small saucepan, mix the mango, orange juice, lime juice, and honey. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally. In a small cup, mix cornstarch with 1 1/2 tablespoons of water until cornstarch is dissolved. Stir into mango mixture, and simmer one minute, or until sauce has thickened slightly. Stir in dark rum.
Preheat an outdoor grill for medium heat. When grill is hot, brush the grate with oil.
Grill chicken 6 to 8 minutes per side, until no longer pink and juices run clear. Serve over the cooked rice, and top with the mango sauce.

Chicken and Oyster Sauce

This recipe is mostly one for my grandmother. She loves oysters so I thought oyster sauce must not be that much different. Turns out grandma didnt like it so much but I ended up enjoying it.


INGREDIENTS
8 chicken thighs
salt and pepper to taste
1 (10 fluid ounce) bottle oyster sauce
2 teaspoons minced garlic
3/4 cup white sugar
1/4 cup water
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Glazed Ham with Peach Ginger Sauce

Glazed Ham hasnt always been one of my favorites, but ii actually liked this recipe. Its not my favorite but its quite good. My mom actually thinks this is her favorite recipe not so much because of the ham but because of the peach ginger sauce. Its like a mix between sweet and tangy.


INGREDIENTS
1 (10 pound) fully-cooked, bone-in ham
2 teaspoons whole cloves

1/4 teaspoon ground cinnamon
2 tablespoons brown mustard
1/2 cup packed brown sugar

1/4 cup packed brown sugar
2 tablespoons apple cider vinegar
1 cup peach nectar
1 cup peach preserves
5 cups frozen peach slices
2 teaspoons minced fresh ginger root
1 hot cherry pepper, seeded and minced
1 (3 inch) cinnamon stick
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Orange Sauce Chicken

My favorite tasteing in this recipe would be the almonds. Its light but there, and it makes this meal more lively. Anyone can make chicken but its the extra flavor you add that makes it special.


INGREDIENTS
12 skinless, boneless chicken breast halves
2 eggs
1 cup milk
2 cups all-purpose flour
salt and pepper to taste
1 cup bread crumbs
1 cup sliced almonds (optional)
1 tablespoon butter
1 cup white sugar
1/4 teaspoon salt
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 1/4 cups orange juice
1/4 cup lemon juice
1/2 cup water
1 tablespoon butter
1 tablespoon grated orange zest
1 tablespoon grated lemon zest
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
In a small bowl beat together eggs and milk. Add 2 cups flour, salt and pepper. Beat all together until smooth. In a shallow dish or plate mix together the breadcrumbs and almonds. Dip chicken in egg batter, then in breadcrumb mixture.
In a large skillet melt 1 tablespoon butter/margarine and saute coated chicken in skillet 8 to 10 minutes. Place chicken in a lightly greased 9x13 inch baking dish and bake uncovered in the preheated oven for 20 minutes.
To Make Sauce: Meanwhile, in a medium saucepan mix together the sugar, 1/4 teaspoon salt, cornstarch, and 1 tablespoon flour. Then stir in the orange juice, lemon juice, and 1/2 cup water. Mix all together and cook over low heat, stirring constantly, until the mixture boils. Let boil for 3 minutes, then remove from heat.
Add 1 tablespoon of butter/margarine, the orange rind and the lemon rind to the orange sauce and stir together. Remove chicken from oven and pour orange sauce over warm chicken or put in a gravy boat for people to pour themselves. Enjoy!

Basic Beurre Blanc :]

I honestly dont even know why this recipe is on here, I just thought it was different, I never even heard of it before. Im going to try it soo, and let you know how it is.


INGREDIENTS
1 1/2 tablespoons chopped shallot
1 bay leaf
6 black peppercorns
1/4 cup white wine vinegar
2 tablespoons dry white wine
1/4 cup heavy cream
1 1/2 cups cold butter, cut into 1/2 inch pieces
DIRECTIONS
Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.