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Catfish Shrimp Alfredo Casserole Recipe Ingredients : 1/2 lb catfish, pieces boned 3 green onions, chopped 1 tbsp garlic-flavored olive oil 16 oz penne pasta, cooked 1 tsp parsley 1/2 lb shrimp, peeled 1 (6 oz) can mushrooms 16 oz alfredo sauce ragu garlic flavored 1/2 cup parmesan cheese Directions : 1 Cook catfish and green onions in garlic-flavored olive oil for 5 minutes. 2 Add to cooked penne with parsley and uncooked shrimp. 3 Add mushrooms, juice and all. 4 Toss with Ragu Garlic Alfredo Sauce. 5 Put the mixture in a Pam sprayed 9x11x2 inch pan. 6 Make sure noodles are covered with sauce. 7 Sprinkle parmesan cheese on top. 8 Bake at 425 degrees Fahrenheit for 25 minutes or until bubbly. ENJOY.

Pecan Praline Cake Praline Cream Cheese Filling: 1 8oz Philadelphia Cream Cheese ½ cup butter 4 cups powdered sugar 2 teaspoons vanilla flavor ¼ cup finely chopped pecans (You may add more or less if you’d like) Praline Topping: 1 1/2 cup evaporated milk 2 cups Sugar 1 stick butter (1/2 cup) 1 teaspoon vanilla flavor 1 ½ cups of pecan pieces An extra can of evaporated milk to thin, if needed Praline Cream Cheese Filling: With a mixer, blend cream cheese and butter until smooth. Gradually add in cups of powdered sugar beating at low speed until blended, then add vanilla flavor. Stir in pecans. Allow to slightly chill before frosting cake. Praline Topping: On a stovetop melt butter, sugar, and evaporated milk in a saucepan on medium heat. Stir to thoroughly combine. Bring mixture to a slow boil, then reduce heat to medium/low. Let cook for about 15 minutes without stirring. After 15 minutes, stir, scraping the bottom and sides as the mixture will begin to thicken. Cook while stirring, ma

Beef and Cheese Chimichanga Ingredients 1 pound ground beef 1 can (16 ounces) refried beans 1/2 cup finely chopped onion 3 cans (8 ounces each) tomato sauce, divided 2 teaspoons chili powder 1 teaspoon minced garlic 1/2 teaspoon ground cumin 12 flour tortillas (10 inches), warmed. 1 can (4 ounces) chopped green chilies. 1 can (4 ounces) chopped jalapeno peppers. Oil for deep-fat frying. 1-1/2 cups shredded cheddar cheese. Direction In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic, and cumin. Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll-up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers, and remaining tomato sauce; heat through. In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 to 2 minutes on each side or until browned. D

Steak fajitas Ingredients : 3 bell peppers Julian cut 2 white onion Julian cut Seasoning on steak Garlic powder 1 tablespoon Onion powder 1/2 tablespoon Cumin 1/2 tablespoon Chilli powder 1 tablespoon Salt 1 1/2 tablespoons Pepper 1 tablespoon Directions : Cook meat first covered in aluminum Trey for 1/2 hour at 350 degrees then uncover add veggies and cook another 10-15 min

STUFFED SHELLS Ingredients 2 pounds ground beef 1 box jumbo shells 2 packets taco seasoning Large jar of thick and chunky salsa 1/4 cup chopped green onion 1 package Mexican shredded cheese Directions Prepare meat as you would for tacos. Boil shells until they are cooked but still firm. At the bottom of the casserole dish spread some salsa then top that with cheese (save some for the top of the dish) Next begin stuffing the shells with the taco meat. Continue until your dish is full. Pour remaining salsa on top of shells. Sprinkle the remaining cheese then sprinkle the green onions on top. Bake in the oven on 350 until cheese melts.

COWBOY CASSEROLE Ingredients 1/2 pound ground beef, (85/15) 1 cup of corn 2/3 cup Condensed Cream of Mushroom Soup 1 cup cheddar cheese, shredded and divided 1/3 cup whole milk 1/4 cup sour cream 1 teaspoon onion powder 1/2 teaspoon black pepper 32 ounces tater tots Instructions Note: click on times in the instructions to start a kitchen timer while cooking. Preheat oven to 375 degrees. In a large skillet, cook beef over medium heat until browned. Add the corn, cream of mushroom soup, 1/2 cup cheese, milk, sour cream, onion powder, and black pepper to the skillet and mix well. In a 9×13 pan layer the beef, then the cheese and finally line up the tater tots before baking for 40-45 minutes uncovered. Sprinkle with remaining cheese and bake another 5 minutes.

Turkey Wings Ingredients 2.5 lbs turkey wings cut into sections if bought whole 1 large lemon cut into 4 wedges 2 tbsp olive oil you can substitute it with vegetable oil 1 tbsp garlic powder 1 tbsp onion powder 2 tsp seasoning salt or salt-free seasoning 1 tsp minced onions 1 tsp minced garlic 1 1/2 tbsp paprika 2 tsp parsley flakes 2 tsp poultry seasoning 2 1/2 cup turkey or chicken broth or even water Instructions Clean the turkey wings, then rub all surfaces of the wings with the lemon wedges Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil. Sprinkle all of the seasonings onto the wings, then rub the seasonings all over the wings. Remove the wings from the bowl and place them into an oiled bake dish. In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the baking dish. Cover the baking dish, and cook the wings in the oven on 350 F, for a

Churro Cupcakes with Cinnamon Cream Cheese Frosting Yield: Makes 24 cupcakes You’ll Need : For the Cupcake Batter: 1½ cups all-purpose flour 1½ cups cake flour 1 T baking powder ½ tsp coarse salt 1½ T ground cinnamon 1 cup (2 sticks) unsalted butter, at room temperature 1¾ granulated sugar, plus 2 T for dusting 4 large eggs, at room temperature 2½ tsp vanilla extract 1¼ cups milk (I used 1 percent) For the Cinnamon-Sugar Topping: 4 T unsalted butter, melted ½ cup of sugar 1½ tsp ground cinnamon For the Cinnamon Cream Cheese Frosting: ½ cup (1 stick) unsalted butter, at room temperature 8 oz. (1 brick) cream cheese, at room temperature 1 tsp vanilla extract 1½ tsp ground cinnamon 3 cups confectioners’ sugar 1 tsp milk, if needed to thin consistency Directions : Preheat oven to 350 degrees, preferably on convection. Line 2 muffin pans with liners. Set aside. In a medium bowl, whisk together both flours, baking powder, salt, and cinnamon. Using a stand mixer with the paddle attachment, cr

Cheese Shrimp Penne Pasta & Spinach Ingredients : 1 box Penne Pasta 1lb Shrimp (peeled and deveined) 3 C Fresh Chopped Spinach, Kale or Arugula (do not use frozen) 1 C Mozzarella or Swiss Cheese 3 Garlic cloves (minced) 2 tsp Salt, Pepper & Garlic Salt 8 C Water 2 T Butter 1 T Oil Directions : 1. Make pasta according to pkg. The last 5 mins of cooking add your shrimp to pasta water. Cook until no longer pink. Drain all but 1 C of water for the next step. Keep pasta and shrimp warm. 2. In a pan add oil & butter over Med heat. When butter melts add, pasta to pan. Toss to coat. Season. Cook for 2 mins, stirring often. 3. Next, add spinach, cook for 1 min until wilted (add ⅓ cup more water here if necessary to steam/cook spinach) Last add shrimp and cheese. Stir gently until cheese melts. Do not overcook. Add more seasonings to taste. Garnish with dried cilantro. #Enjoy… And please share.

Baked Chicken and Rice When I was growing up, most of the time Mom fixed meals using foods we grew in the garden and meat we had raised. Most meals were meat and potato meals. Usually four items on our plates at dinner: Meat, potatoes, vegetable, and some sort of salad. Most always a dessert accompanied that, often though it was a bowl of home-canned fruit. Once in a great while, Mom would make a casserole or dinner using ingredients we had to buy such as cheese, pasta, or rice. It was such a treat to have a meal out of the norm. One of the dishes Mom would occasionally make for Sunday dinner was Chicken and Rice. So easy to put together and throw in the oven to cook while you do other things. This dish is such a comfort food for me! Creamy, warm, delicious! I’m not sure where she got the recipe, but the original name was Busy Day Chicken. I buy whole chickens and cut them up into 10 pieces for this, or sometimes I buy chicken leg quarters and cut those apart. It depends on which is t

Seafood Chowder Ingredients ½ cups Butter 2 Medium Onions, Diced 2 stalks Celery, Diced 1 Potato, Diced 4 cups Water Or Chicken Broth (approximately) 1 Tablespoon Dried Basil 1 Tablespoon Oregano 1 Tablespoon Celery Salt ½ teaspoons Pepper ¼ teaspoons Salt (optional) 2 Tablespoons Paprika 3 dashes Tabasco 1 pound (or More) White Fish Such As Haddock Or Sole 1 pound (or More) Fresh, Frozen Or Canned Crab, Shrimp, Scallops, Or Lobster (I Strongly Recommend Scallops And Lobster, And Would Use At Least Two Types Of Shellfish In Addition To The White Fish.) 1 cup Heavy Cream 8 cups Homogenized Milk (2 Litres) Directions : For this recipe, I almost always use at least a pound of haddock, a small package of frozen small-sized scallops, and a can of frozen lobster knuckles and claws. I think the sweet scallops and lobster really make this chowder. To make: In a large Dutch oven, melt the butter and then sauté the onions and celery over medium heat – allow them to soften a little – just a few m

BBQ Wings Homemade Sauce Great barbecued chicken wings. They can be cooked in the oven or in a slow cooker. They make a tasty, finger-licking appetizer for any holiday party, football party, or for any gathering of friends and family. PREP: 30 mins COOK 1.5 hrs Ingredients 4 pounds of chicken wings salt and pepper 1 cup Sweet Baby Ray’s barbecue sauce 1/2 cup Open Pit barbecue sauce 1/4 cup honey 1 tablespoon brown sugar 2 teaspoons prepared mustard 2 teaspoons Worcestershire sauce 1/2 teaspoon onion salt Tabasco to taste (optional) Container: Large baking sheet Directions Rinse chicken and pat dry. Cut off and discard wingtips. Sprinkle wings with salt and pepper and place on a broiler pan or a baking sheet lined with foil. Broil 4 to 5 inches away from heat for 20 minutes, turning once during the middle of broiling. Transfer chicken to a slow cooker. Combine the remaining ingredients in a bowl; stir to combine. Pour the sauce over chicken and cover. Cook on low for 4 to 5 hours or on

Pot Roast Perfection Ingredients: 2-3lb Chuck Steak 6 C Beef Broth 2 C Small Potatoes (Cut in halves) 1 C Green beans 2 C Carrots (Cut into bite-sized pieces) 1 C Portabella Mushrooms (Sliced) 1 C Yellow Onions (Sliced) 3 Garlic Bulbs (Minced) 1 Bay Leaf 2 tsp Salt, Pepper, Oregano, Basil, Rosemary, Celery Salt, Garlic & Onion Powder 1 T Oil Directions: 1. Heat oil over high heat in a deep pot. 2. Season meat with half your seasonings. 3. Brown meat on all sides. Remove from pot and set aside. 4. Lower heat to medium-high. Add garlic and onions. Cook until fragrant for 2 minutes. 5. Add broth and bay leaf. Bring to boil. 6. Add meat to pot. Cover and cook for 2-3 hours. 7. Last hour of cooking, add remaining vegetables. Total Cooking time should range from 4-6 hours or until tender.

Sausage gravy breakfast pizza What You’ll Need 2 packages crescent rolls 1 package Jimmy Dean cooked sausage crumbles 1 envelope country gravy mix 6 eggs 2 tablespoons milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon butter 8 oz shredded cheddar cheese 4 oz shredded pepper Jack cheese How to make it : 1. Heat oven to 375. Separate crescent dough into 16 triangles and place on a greased, round pizza pan with points toward the center. Press onto the bottom and up the sides of pan to form a crust; seal seams. Bake for 11-13 minutes or until golden brown. 2. Meanwhile, prepare gravy according to package directions in a medium saucepan. Stir sausage crumbles into thickened gravy; set aside. 3. In a small bowl, whisk together the eggs, milk, salt, and pepper. In a large skillet, heat butter over medium heat. Add egg mixture; cook and stir until almost set. 4. Spread sausage gravy mixture over the crust. Top with eggs and cheeses. Bake 5-10 minutes longer or until eggs are set and chee

OVEN-BAKED BUTTERY LEMON PEPPER SALMON Ingredients 6 boneless, skinless salmon fillets salt, to taste 4-6 tsp lemon pepper seasoning 6-8 tbsp butter, sliced into tablespoons 1/4 cup fresh parsley, minced US Customary – Metric Instructions Salt your salmon, to taste. Slice it into fillets- roughly 4-6 ounces each. Pat each fillet dry with a paper towel, then place the fillets evenly out onto a sheet pan sprayed lightly with non-stick cooking spray. Sprinkle each filet with a heaping teaspoon of lemon pepper seasoning. Top each piece of salmon with a tablespoon of butter. If you like things on the less buttery side, just use a half tablespoon. Bake at 425 degrees and cook for 5-6 minutes per 1/2 inch thickness of the fillet. Remove the cooked salmon from the oven, serve immediately with your favorite sides.

Crawfish Bread Ingredients 1 pound crawfish tail meat, peeled, cleaned and deveined 1/2 stick butter 1 clove garlic, minced 3/4 cup chopped and drained ripe tomatoes 1 tablespoon Cajun seasoning 3/4 cup Monterey Jack Cheese 1/4 cup grated Parmesan 1/2 cup mayonnaise 3 tablespoons chopped fresh parsley 1 loaf French bread Directions : Preheat the oven to 350 degrees F. Rinse the crawfish. In a large skillet, melt the butter over medium heat. Add the garlic and cook for a few minutes. Add the tomatoes, Cajun seasoning and crawfish. Saute for 1 minute. Remove from the heat. In a bowl, mix together the cheeses, mayonnaise and parsley. Add the tomato and crawfish mixture to the mayo mixture. Cut the loaf of bread in half and then cut the bread lengthwise. Spoon the mixture on the bread and bake for 10 to 15 minutes. Then broil for an additional 3 to 5 minutes. Watch closely, as not to burn. Cut the bread into individual portions.