Pasta alla Vodka with Chicken - Adapted from Pioneer Woman Cooks

1 pound Pasta
2 Tablespoons Olive Oil
2 Tablespoons Butter
2 Chicken breasts chopped in bite size pieces
1 whole Medium Onion, Chopped Finely
2 cloves (to 3 Cloves) Garlic, Chopped
¾ cups (to 1 Cup) Vodka
1 can (About 14.5 Oz.) Tomato Sauce
1 cup Heavy Cream or Half & Half
1 pinch Red Pepper Flakes
¼ teaspoons (to 1/2 Teaspoon) Salt
Freshly Ground Black Pepper, To Taste
1 teaspoon dried parsley
1 teaspoon dried basil
1 cup Grated Parmesan Cheese

Cook pasta according to package directions, being careful not to overcook.

In a large skillet over medium high heat, add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add in chopped chicken and cook until done. Remove chickent from pan. In same pan add 1 tablespoon olive oil and 1 tablespoon butter. When butter is melted, add onion and garlic. Stir and allow to cook for two minutes. Pour in vodka. Stir and cook for three minutes. Add in tomato sauc and stir.

Reduce heat to low and stir in cream. Allow to simmer, being careful not to overheat. Stir in red pepper flakes, salt and pepper.

Drain the pasta, reserving 1 cup of pasta water in case sauce is too thick. Add cooked pasta to the sauce, tossing to combine. Splash in a little water if it needs it. Stir in Parmesan cheese.

Pour mixture into large serving bowl. Garnish with more Parmesan cheese.

Eat it out of the serving bowl. Faint. Repeat as needed.

Hershey's One Bowl Chocolate Cake

2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Directions
1 Heat oven to 350°F. Grease and flour two 9-inch round pans, 25 cupcakes or one 13x9x2-inch baking pan.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.


3 Bake 30 to 35 minutes for round pans, 18 - 22 minutes for cupcakes, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.)

Vanilla Butter Cream Frosting - Confessions of a Cookbook Queen

2 sticks of Butter, softened to room temperature (the regular ol' salted stuff)
1 - 2 TBLS Corn syrup
4 cups Powdered sugar (I buy huge bags at Sam's Club, but a regular small bag is fine)
1 TSP Vanilla (nothing fancy, I buy a big bottle of that at Sam's too)
2 TBLS Milk (I use 2%, whole would be great too. I don't recommend skim)

Put butter, milk, and vanilla in the bowl of a stand mixer.

Mix on low speed until it just starts to come together, about a minute. Scrape the sides of the bowl with a spatula. Increase to medium low speed and beat for about another minute. It should be almost combined but there will still be a bit of liquid at the bottom.

Increase mixer speed to medium high and beat for about another or minute or so. Add powdered sugar. Beat on low speed until sugar is just barely incorporated. Scrape down the sides of the bowl, and increase speed slowly to medium. Beat for about a minute.

At this point, you want to check your consistency. This is very important because if your frosting is too thick, it will not spread well. If your spatula does not glide through the frosting, add about a tablespoon of corn syrup and beat on medium for about 30 seconds.

Add another tablespoon of corn syrup and beat on medium for 30 seconds. Repeat until the frosting seems to be of a good spreadable consistency. You don't want it too runny though, or it will just slide off the cake.

Once you get your frosting to a good, spreadable consistency, increase mixer speed to medium high and beat for one minute. This will get your frosting nice and fluffy.

Here's how to take your frosting a step further:

With an offset spatula, put a good - size blob of frosting on your cupcake.

Use your spatula to get it nice and flat. It's okay if it's not perfectly smooth, just make sure that it's spread to the edges of the cupcake.

Holding your spatula with it's edge along the side of your cupcake, give your cupcake a spin. This will take off the excess frosting and make your edges nice and flat.

Pour your favorite sprinkles onto a plate and roll the edges of the frosting in the sprinkles.

Brownies - Baker's Chocolate

4 squares BAKER'S Unsweetened Chocolate
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup coarsely chopped walnuts (optional)

Heat oven to 350°F.

Spray pan with cooking spray.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and nuts; mix well. Pour into prepared pan.

BAKE 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.

Meatloaf

1 pound ground beef
1/4 cup ketchup
1 egg
1/4 cup breadcrumbs
1/4 teaspoon thyme
1/4 teaspoon onion salt
1/4 teaspoon pepper
Ketchup for top

Heat oven to 350 degrees. Combine all ingredients except extra ketchup

Place in 5 muffin cups. Bake for 30 minutes. Top with extra ketchup bake for 10 more minutes.

My Favorite Salad - WY

Spring Greens
Glazed Pecans
Apple (Sweet red such as Braeburn)
Craisins
Goat Cheese
4 TBLS Stone Ground Mustard
1/2 Cup Balsamic Vinegar
1 1/2 Cup Olive Oil
Sugar
Salt
Pepper

Chocolate Peppermint Crinkle Cookies - All Recipes

1 cup unsweetened cocoa powder
2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 teaspoons vanilla extract
2 teaspoons peppermint extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup confectioners' sugar

1.In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the peppermint & vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. Cover dough, and chill for at least 4 hours.
2.Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.
3.Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Almond Roca - Pioneer Woman

16 ounces, weight Butter, Melted
16 ounces, weight Granulated Sugar
3 ounces, fluid Water
1 teaspoon Salt
2 cups chocolate chips
2 cups toasted almonds

Preparation Instructions
*Necessary Equipment: Candy Thermometer*

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil.

Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees. I mostly eyeballed this to get the right color.

Remove from heat and add toasted almonds until well combined.

Pour the mixture onto cookie sheet. Use a heatproof rubber spatula or offset spatula to spread quickly before the toffee sets. Spread thin. Sprinkle Chocolate Chips on top, once melted spread. Top with more toasted almonds.

Allow to set, then break into bite-size pieces.

Store in an airtight container.

The best almond roca. No seperating.

Peppermint Bark - Fake Ginger

12 ounces semisweet chocolate, finely chopped
12 ounces white chocolate, finely chopped (or vanilla almond bark)
1/4 cup whipping cream
1 tsp Peppermint extract
6 oz peppermint candies

Line a 13 x 9 baking pan with foil and coat with cooking spray.

Melt the semisweet chocolate and whipping cream and stir until smooth. Add the peppermint extract and mix well. Pour the dark chocolate into the baking pan and evenly smooth out. Place in the fridge for about 15 minutes to firm.

While the chocolate is chilling, crush peppermints in a large, heavy duty plastic storage bag. Make sure you have smaller and larger pieces.

Melt the white chocolate and stir until smooth. Remove the semisweet chocolate from the fridge and pour the white chocolate over top. Place in fridge to firm for about 1 hour. Remove and cut to your desired shape and size.

Store in the refrigerator in an airtight container.

Caramel Corn IV - allrecipes.com

1 cup unpopped popcorn
2 tablespoons vegetable oil
1 1/2 cup packed brown sugar
12 tablespoons butter
6 tablespoons light corn syrup
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract

1.Preheat oven to 275 degrees F(150 degrees C).
2.In a large pot, heat oil over high heat. Add the unpopped popcorn. Moving the pan constantly, pop the corn. Remove from heat, place in a large baking pan, and keep warm in the preheated oven. Discard unpopped kernels.
3.Mix sugar, butter, corn syrup, and salt into a large saucepan. Cook over medium heat, stirring until mixture starts to boil. Continue cooking for 5 minutes without stirring.
4.Remove from heat. Stir in baking soda and vanilla. Pour over the popped popcorn. Stir popcorn until evenly coated. Bake for 15 to 30 minutes in the preheated oven, stirring every 5 minutes. Remove from pan and put into a large bowl to cool.

Hot Buttered Rum - Allrecipes.com

1 pound butter
1 pound brown sugar
1 pound confectioners' sugar
1 quart vanilla ice cream, softened
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg

1.Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze.
2.In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg

After Thanksgiving Turkey Soup - allrecipes.com

1 leftover turkey carcass
3 medium onions, chopped
2 large carrots, diced
2 celery ribs, diced
1 cup butter, cubed
1 cup all-purpose flour
2 cups half-and-half cream
1 cup uncooked long grain rice
2 teaspoons salt
1 teaspoon chicken bouillon granules
3/4 teaspoon pepper

Directions
1.Place turkey carcass in a soup kettle or Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Remove carcass; cool. Set aside 3 qt. broth. Remove turkey from bones and cut into bite-size pieces; set aside.
2.In a soup kettle or Dutch oven, saute the onions, carrots and celery in butter until tender. Reduce heat; stir in flour until blended. Gradually add 1 qt. of reserved broth. Bring to a boil; cook and stir for 2 minutes or until thickened.
3.Add cream, rice, salt, bouillon, pepper, remaining broth and reserved turkey. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender.

Serves 16

Pumpkin Spice Sugar Cookie Bars with Cinnamon Buttercream Frosting - Good Life Eats Blog

Ingredients:

For the bars:
1 cup butter; room temperature
1/2 cup brown sugar
1 1/2 cup granulated sugar
4 eggs
2 tsp vanilla
1 cup pumpkin
6 cups flour
1 tsp salt
1/2 tsp baking soda
4 teaspoons pumpkin pie spice
1/4 teaspoon cardamom
1/4 teaspoon ground cloves

For the Buttercream:
3/4 cup butter; room temperature
3/4 cup shortening
1 1/2 tsp vanilla
pinch of salt
3/4 teaspoon ground cinnamon
6 cups powdered sugar
7 - 8 Tbsp milk
food coloring (if desired)

Directions:
For the bars:
Cream butter and sugar until fluffy. Add the eggs, one at a time, mixing after each egg. Add vanilla and mix well. In a separate bowl combine flour, salt, baking soda, pumpkin pie spice, cardamom, and cloves. Stir the flour mixture with a whisk to combine. Add half of the flour mixture to the wet mixture and mix just until combined. Then add the pumpkin puree, followed by the remaining flour mixture. Stir until just combined. Spread on a greased 13x18 inch baking pan.

Bake at 375 degrees for 10-20 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

For the frosting:
Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Tip: To make your own Pumpkin Pie Spice, combine 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon allspice, and 1/8 teaspoon nutmeg. Makes 2 teaspoons.

Chicken Tortilla Soup

4 Chicken Breasts Uncooked (can be frozen)
2 15 oz cans mexican stewed tomatoes
1 cup salsa
1 4 oz can of diced green chilies
1 15 oz cans tomato sauce
1 pkg taco seasoning
2 15 oz cans canned corn drained
2 15 oz cans black beans drained and rinsed

Put all ingredients except corn and black beans in crockpot. Cook on low for 6 - 8 hours. Remove chicken breasts. Add corn and black beans. Shred Chicken and add back to pot.

Serve with tortilla chips, sour cream, avacado, cheese etc.

Beef Stew - Food Network

Vegetable oil, for searing
2 1/2 pounds beef chuck, cut into 2-inch cubes
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
2 medium onions, cut into 6ths
5 cloves garlic, crushed
1 tablespoon tomato paste
1/3 cup all-purpose flour, or to cover
10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
6 sprigs parsley or 1 Tablespoon Dried
6 sprigs fresh thyme or 1 Tablespoon Dried
2 bay leaves
1 1/4 pounds medium red potatoes, quartered
4 medium carrots, cut into 2-inch pieces
2 celery stalks, cut into 2-inch pieces
7 canned whole, peeled tomatoes, lightly crushed (1 28 oz can)
2 to 3 teaspoons red wine vinegar, or to taste

Directions
Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Brownies

4 Squares unsweetened chocolate
3/4 cup butter
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped nuts

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil.

MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour and pecans; mix well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan on wire rack. Remove brownies from pan, using foil handles. Cut into squares. Store in tightly covered container at room temperature.

Dad's Hamburger Gravy - Allrecipes.com

1 pounds lean ground beef
1/2 onion, finely chopped
5 cups milk
2 tablespoons chicken bouillon granules
2 tablespoons butter or margarine
1 teaspoon ground sage
salt and pepper to taste
1/2 cup all-purpose flour

Directions
1.Crumble the ground beef into a large deep skillet over medium-high heat. Cook and stir until evenly browned. Drain most of the grease, leaving just enough to coat the pan. Add the onions, and cook for a few more minutes.
2.Pour 4 cups of the milk into the pan, and stir to scrape up any bits of food that could burn on the bottom of the pan. Mix in the bouillon, butter, sage, salt and pepper. Bring to a boil, and cook for 5 minutes, stirring frequently.
3.Mix the flour into the last cup of milk until smooth. Slowly pour into the skillet, stirring constantly. Simmer for a few minutes to thicken. If the gravy is too thick, thin with a little bit of milk. If it is too thin, simmer longer, or add more flour. Taste and adjust seasonings before serving.

Restaurant Style Salsa - Pioneer Woman

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
¼ cups Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
¼ teaspoons Sugar
¼ teaspoons Salt
¼ teaspoons Ground Cumin
½ cups Cilantro (more To Taste!)
½ whole Lime Juice

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

Refried Beans

8 oz. refried beans
8 oz. shredded cheddar
8 oz. shredded monteray jack
8 oz. enchilada sauce
4 oz. diced green chiles
1/2 cup sliced olives

Mix all together. Heat at 350 degrees for 30 minutes

Chicken Taco Meat

2 skinless, boneless chicken breast halves
1 (4 ounce) can tomato sauce
1/4 cup salsa
1 (1.25 ounce) package taco seasoning mix
1 teaspoon ground cumin
2 cloves garlic, minced
1 teaspoon chili powder
hot sauce to taste

Directions
1.Place chicken breasts and tomato sauce, salsa, seasoning, cumin, garlic and chili powder in crockpot. Let simmer for 6-8 hours.
2.With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

Serve with fried salted corn tortillas, chopped cilantro, chopped tomatoes and sour cream.

Yield 4 servings