Awesome Layered Grits

Awesome Layered Grits

1 cup uncooked grits (may use quick- cooking
grits prepared according to package directions)
1 teaspoon salt
1 (6 ounce) roll garlic cheese
1/2 cup (1 stick) butter
2 large eggs, lightly beaten
1/4 cup milk
2 or 3 tomatoes, sliced
1 cup chopped fresh basil
1 large sweet onion (Vidalia preferred), shredded
2 cups shredded Monterey jack cheese
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F.

Bring 4 cups water to a boil in a saucepan; stir in grits and salt. Cover, reduce heat and simmer until done (about 20 minutes).

Add garlic cheese, butter, eggs and milk to grits, stirring well. Transfer to a 2 1/2-quart baking dish. Bake for 45 to 50 minutes. Let cool. (Recipe may be done ahead to this point.)

Layer tomato slices, basil, onion, Monterey jack and Cheddar over grits. Bake an additional 20 minutes, or until thoroughly heated.

To serve, cut into squares.

Makes 8 to 10 servings.

Per serving: Calories 413 (66% fat) Fat 30 g (18 g sat) Fiber 1 g Chol 130 mg Sodium 714 mg Carbs 17 g Calcium 477 mg

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Peanut Butter Bars

Peanut Butter Bars


2 cups crushed graham crackers
2 cups powdered sugar
1 cup butter
1 cup peanut butter
1 cup chocolate chips plus 1 tablespoon peanut butter

In large bowl stir crackers and sugar together and set aside.

Melt butter and peanut butter in saucepan and then stir into cracker mix. Mix well and then pat into a 9 x 13-inch pan.

Melt chocolate chips and 1 tablespoon peanut butter, stir well and then spread onto bars. Refrigerate and enjoy!

Apricot Chicken Breasts


Apricot Chicken Breasts

apricot chicken breasts

6 skinless, boneless chicken breasts
1 1/2 (1 ounce) packages dry onion soup mix
1 (10 ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Preheat oven to 350 degrees F.

Place the chicken pieces in a 4-quart casserole dish. Mix the soup mix, dressing and jam together and pour the mixture all over the chicken.

Bake, covered, for one hour.

Bananas Foster Sundae

Bananas Foster Sundae

2 tablespoons butterBananas Foster Sundae
1/4 cup packed brown sugar
Pinch of ground cinnamon
1 tablespoon cinnamon schnapps
2 large bananas, sliced
1 ounce rum or brandy
Vanilla ice cream

In saucepan, heat butter and sugar over medium heat. Cook until sugar has melted and caramelized. Stir in cinnamon and schnapps. Add bananas to butter mixture; cook and stir until coated with sugar mixture, about 2 minutes. Pour rum or brandy over top of banana mixture; do not stir. With long match, light rum or brandy. When flames die down, spoon warm sauce over ice cream in individual dessert dishes.

Makes 6 servings.

Apple Coconut Crisp

Apple Coconut Crisp

4 large Granny Smith apples, peeled and coarsely sliced (about 4 cup)
1/2 cup sweetened flaked coconut
1 tablespoon flour
1/3 cup brown sugar
1/2 cup butterscotch or caramel ice cream topping (fat-free is fine)
1/2 teaspoon cinnamon
1/3 cup all-purpose flour
1/2 cup quick rolled oats
2 tablespoons butter or margarine

In a 1 1/2-quart baking dish that fits into the crockpot, combine apples with coconut, the 1 tablespoon flour, brown sugar and cinnamon. Drizzle with the ice cream topping.

Combine remaining ingredients in a small bowl with a fork or pastry cutter and sprinkle over apple mixture.

Cover and cook on HIGH for 2 1/2 to 3 hours or until apples are tender.

Serve warm with vanilla ice cream or whipped topping.

Chocolate Honey Fondue

Chocolate Honey Fondue

2 (3.5 ounce) bars Toblerone dark chocolate*
3 ounces dark chocolate
1/2 cup heavy whipping cream
3 tablespoons Grand Marnier
2 tablespoons honey

Place all ingredients in the fondue pot. Melt, stirring constantly over low heat. When chocolate is melted and mixture is smooth, start dipping!

* This is the European chocolate that has honey nougat mixed in it.

Chicken Wings with Curry Dip

Chicken Wings with Curry Dip

24 chicken wing drumettes
1/4 cup prepared mustard
1 tablespoon melted butter
1 tablespoon Worcestershire sauce
1 tablespoon honey
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Curry Dip

In bowl, mix mustard, butter, honey, Worcestershire sauce and onion. Dip drumettes in mixture, covering completely. Arrange on a large baking pan. Bake at 425 degrees F for 10 minutes.

Reduce heat to 350 degrees F and continue to bake for about 30 minutes or until fork can be inserted with ease.

Serve hot or cold with Curry Dip.

Makes 24.

Curry Dip
1/2 cup pineapple yogurt
1/2 cup mayonnaise
1 tablespoon dry orange flavored gelatin
3/4 teaspoon curry powder

Mix all ingredients and refrigerate 30 minutes. Serve drumettes on tray with bowl of Curry Dip.

Deep South Oven Chicken

Deep South Oven Chicken

Deep South Oven Chicken

4 tablespoons butter or margarine
1 cup buttermilk baking mix
1/2 cup pecans, finely chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon poultry seasoning
2/3 cup evaporated milk
1 broiler-fryer, cut up
Parsley sprigs (for garnish)

In a large open roasting pan in a 400 degree F oven, melt butter and margarine.

Meanwhile, on wax paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning. Pour evaporated milk into a pie plate. Dip chicken pieces in milk, then coat well with baking mix mixture. Place chicken pieces, skin side down, in a roasting pan. Bake chicken 30 minutes.

With a pancake turner, carefully turn chicken pieces. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly. Arrange chicken on platter. Garnish with parsley sprigs.

Bavarian Torte Pie


Bavarian Torte Pie

Bavarian Torte Pie

1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon vanilla extract
3/4 cup flour
1/2 cup chopped pecans

Beat butter, sugar and vanilla extract. Gradually add flour and beat mixture. Stir in pecans. Press mixture into and up 1 inch on side of a 10-inch springform pan. Preheat oven to 450 degrees F.

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla extract

Mix cream cheese and sugar until smooth. Beat in egg and vanilla extract. Pour mixture into lined pan.

1 (29 ounce) can peaches or pears, drained
1 teaspoon granulated sugar
1/2 teaspoon cinnamon

Combine peaches, sugar and cinnamon. Toss gently. Arrange over cream cheese. Bake for 10 minutes at 450 degrees F, then 25 to 30 minutes at 400 degrees F. Cool in pan for 20 minutes.

Remove sides of pan. Refrigerate until ready to serve.

Blueberry Banana Blitz

Blueberry Banana Blitz


1 cup sour cream
1/2 cup brown sugar
1 teaspoon vanilla extract
2 large bananas, sliced (2 cups)
2 cups blueberries (1 pint)

Combine the sour cream, sugar and vanilla extract. Carefully fold in the banana and 1 1/2 cups of the blueberries. Refrigerate for 30 minutes.

Serve cold, topped with the rest of the blueberries (1/2 cup).

Substitute craisins in place of the blueberries. Try it with walnuts or raisin nut cereal. Or even better, stir in a little of the granola mix from the recipe above!

Bitter Chocolate Sauce

Bitter Chocolate Sauce

1/4 pound semisweet chocolate, chopped
1 teaspoon granulated sugar
6 tablespoons milk
2 tablespoons whipping cream
1 1/2 tablespoons sweet butter

Melt chocolate in a bowl set over a pan of hot water. Put sugar, milk, cream and butter in a saucepan and stir to dissolve. Bring to a boil and stir it into the melted chocolate. Pour this mixture back into the pan and bring to a boil, stirring. Pour it back into the bowl and let cool, stirring occasionally.

Serves 4 to 6.

Almond Chocolate Chip Cookies (T&T)


Almond Chocolate Chip Cookies (T&TAlmond Chocolate Chip Cookies (T&T)


Source: Loosely adapted from Fishing for Compliments: A collection of Recipes from the Shedd Aquarium (Chicago), 1996

2 2/3 cups all-purpose flour
1 teaspoon each salt, baking soda and baking powder
2/3 cup granulated sugar
1 1/3 cups packed brown sugar
2 eggs
1 teaspoon each vanilla extract AND almond extract
1 cup slightly cooled MELTED butter, or
combination of butter and margarine
2 (10 ounce) packages semisweet or milk chocolate chips,
(I use one package of each)
2 cups coarsely chopped toasted almonds (toasting intensifies
the almond flavor – be sure nuts are completely cooled before
stirring into the dough, or they’ll melt the chips)!

Preheat the oven to 325 degrees F. Set out two large nonstick cookie sheets. (Do NOT grease).

Mix the first four ingredients together.

In a separate mixing bowl, stir together the sugars, eggs, flavorings and melted butter. Gradually stir in the flour mixture, blending well. Then stir in the chips and almonds. Use a 1/3 cup capacity ice cream scoop to drop dough (or drop by heaping tablespoonsful) onto cookie sheets, allowing room for cookies to spread slightly. Bake, placing a single cookie sheet in the center of the preheated oven, for 15 to 18 minutes, or until cookies are lightly browned and “just” set around the edges. (Cookies should still be somewhat soft in the middle – better to UNDER-BAKE slightly for soft, chewy cookies.)

Yield: 2 to 3 dozen large “bakery-shoppe” type cookies.

Amaretto Popcorn

Amaretto Popcorn

Amaretto Popcorn

3 quarts popped popcorn
1 cup unblanched whole almonds
1/2 cup butter or margarine
1/2 cup brown sugar, packed
1/2 cup Amaretto

Heat oven to 250 degrees F. Arrange popcorn on 2 jellyroll pans; sprinkle almonds over popcorn.

In small saucepan, melt butter over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake at 200 degrees F for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.

Killer Cupcakes

Killer Cupcakes

killer cupcakes


4 (1 ounce) squares semisweet chocolate

1 teaspoon vanilla extract
1/2 pound butter
4 eggs
1 1/2 cups granulated sugar
1 cup all-purpose flour

Preheat the oven to 350 degrees F. Line standard muffin tins with paper cupcake liners. In the top part of a double boiler over simmering water, melt the chocolate with the vanilla extract and butter.

In a large bowl, beat the eggs until thick and add the sugar. Beat in the flour. Fold in the butter-chocolate mixture. Spoon into the prepared tins, filling the cups 2/3 full.

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 egg, beaten
Dash of salt
3/4 cup semisweet chocolate chips

Mix the cream cheese, sugar, egg and salt until just blended. Stir in the chocolate chips. Drop a rounded teaspoon of filling onto the top of each cupcake. Bake for 30 minutes.

Makes 20 to 22 cupcakes.

Blueberry Bang Belly


Blueberry Bang Belly

Blueberry Bang Belly

2 cups all-purpose flour
2/3 cup shortening
1 teaspoon salt
2 teaspoons baking powder
1/2 cup milk

4 cups blueberries *
1 1/2 cups granulated sugar (or less if desired)
3 tablespoons all-purpose flour

Combine filling ingredients in a large saucepan. Cook over medium heat until it bubbles. Spread in a buttered 13 x 9-inch pan and cover with rolled dough. Bake in hot oven until crust is golden brown. Cut into squares and serve from pan.

May substitute raspberries.

Angel Wings








Angel Wings

Angel Wings

5 egg yolks, well beaten
5 tablespoons sour cream
5 tablespoons granulated sugar
1 tablespoon almond extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour

Combine all, adding each item in order listed, and more flour, if needed, so that dough is no longer sticky, but still very soft. Roll small portions of dough at a time to paper-thin, using a lightly-floured working surface. Cut into 5 x 2-inch strips and arrange in a single layer on greased cookie sheets.

Using a heavy saucepan, heat at least 3 inches of oil to 400 degrees F.

Before dropping the strips into the oil, make a 1-inch slit down the center of each and draw the opposite ends of the strip through the slit. Angel Wings will fall to the bottom but will surface in a few seconds as they brown

Rebel Venison Stew

Rebel Venison Stew

2 pounds venison
1 teaspoon coarsely ground pepper
2 large potatoes, diced
1 can tomato sauce
4 carrots, diced
3 tablespoons chunky peanut butter
1 cup red table wine
2 teaspoons soy sauce
2 medium onions, chopped
Beef broth to cover
2 bay leaves
1 clove garlic, minced
1 1/2 teaspoons salt
1 teaspoon thyme

Combine all ingredients in a crockpot. Cook on LOW for 8 hours and 15 minutes.

Serve with cornbread.

Banana Split Supreme

Banana Split Supreme

Banana Split Supreme

1 small box vanilla wafers
8 ounces cream cheese, softened
2 egg whites
1 box confectioners’ sugar
4 or 5 bananas
1 (1 pound 5 ounce) can strawberry pie filling
1 (8 ounce) can crushed pineapple
1 (8 ounce) container frozen whipped topping, thawed
1/2 cup chopped pecans

Layer bottom of 13 x 9-inch dish with vanilla wafers.

In a small bowl, mix cream cheese egg whites and confectioners’ sugar. Pour over vanilla wafers. Slice bananas and place over cream cheese layer. Pour strawberry pie filling over bananas. Pour crushed pineapple over bananas (drain some of liquid first). Top with thawed whipped topping and pecans.

Carrot Cake Cheesecake :)

Carrot Cake Cheesecake

Carrot Cake Cheesecake

1/4 cup butter, melted
1 cup graham cracker crumbs
1/4 cup brown sugar

Mix graham cracker crumbs and brown sugar and then mix in the melted butter. Put into the bottom of a large springform pan.

Shake the crumbs around to spread them out and then press them down with a flat object.

Carrot Cake Layer
1/2 cup vegetable oil
1 1/2 eggs, beaten
3/4 cup granulated sugar or Sucanat
3/4 cup flour
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup carrots, peeled and grated
   (about 3 medium)
1/3 cup walnuts, chopped
1/8 to 1/4 cup raisins soaked in
    1/8 cup Frangelico hazelnut liqueur

Mix vegetable oil and eggs together.

Mix dry ingredients together. Mix dry ingredients with the wet ingredients.

Beat in the carrots and walnuts. Mix in the raisins and Frangelico.

Pour into the springform pan and shake it around. Spread evenly with a spatula. Set aside.

Cream Cheesecake Layer
16 ounces cream cheese
1 (14 ounce) can sweetened condensed milk
1 1/2 eggs, beaten
1/4 teaspoon salt
1/4 cup lemon juice or 2 tablespoons Limoncello

Preheat oven to 350 degrees F.

Beat together the cream cheese and sweetened condensed milk. Add eggs, salt and lemon juice (or Limoncello) and beat until smooth. Pour slowly over the carrot cake layer. Bake for 50 minutes. Check to make sure the center of the cheesecake layer is done. If so, turn off the heat and open the oven door for 30 minutes.

Remove cheesecake and let cool on a rack for an hour or so.

Refrigerate cheesecake.

1 tablespoon toasted hazelnut crumbs

Sprinkle toasted hazelnut crumbs evenly around the top of the cake using your thumb and two adjacent fingers in a repeated imitation of pinching salt

Acapulco Chicken Pizza


1 tablespoon vegetable oil
3/4 pound fresh boneless, skinless chicken breasts, sliced
1 package ORTEGA Taco Seasoning Mix (regular)
3 tablespoons cayenne pepper
5 tablespoons ORTEGA Thick & Smooth Taco Sauce (medium)
2 (12-inch) flour tortillas
8 ounces ORTEGA Refried Beans
1/4 cup ORTEGA Thick & Smooth Taco Sauce (medium)
1/4 cup Monterey jack cheese, grated
1/4 cup Cheddar cheese, grated
2 cups lettuce, shredded
2 avocados, seeded, peeled and mashed
1 tomato, diced

Add oil to a large heated skillet; stir in chicken, taco seasoning mix and cayenne pepper and cook until browned. Stir in first amount of taco sauce and remove from the heat.

On a large plate, place flour tortillas; divide and spread with refried beans, being sure to cover the entire tortilla. Add the chicken mixture over the beans and sprinkle remaining taco sauce, grated Monterey jack cheese, and grated Cheddar cheese on top.

Bake in a 375 degree F oven until the cheese is bubbly, about 10 minutes. Remove and cut into wedges. Serve with shredded lettuce, mashed avocados, and diced tomato.

Serving size: 4

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