Wing Sauce Recipes Continued

Spicy Moroccan
6 tablespoons melted butter
1/4 cup harissa (hot chile paste)
¼ cider vinegar.
Serve with 1 cup Greek yogurt mixed with 2 tablespoons each olive oil and chopped mint.
 
Vietnamese
Puree 1 1/2 cups cilantro
 6 tablespoons melted butter
1 garlic clove
2 tablespoons each fish sauce, lime juice and chopped jalapenos.

Cajun
6 tablespoons melted butter
1/4 cup hot sauce
¼ tsp cayenne pepper,
2 tablespoons Tony Chachere Cajun seasoning.

Old Bay
juice of 1 lemon
1cup melted butter,
1 teaspoon Old Bay Seasoning.
Serve with lemon wedges.

Chicken Parmesan
1 cup marinara sauce
½ tsp garlic powder
 ½ tsp basil
¼ cup grated mozzarella
¼ cup grated parmesan

Ancho-Peach
1/2 cup peach preserves
1 1/2 tablespoons each lemon juice
1 ½ tablespoon soy sauce
1 teaspoon ancho chile powder.

Curry Chutney
1/3 cup each mango chutney
lime juice
1 chopped red jalapeno
6 tablespoons melted butter
2 teaspoons curry powder.

Chipotle
3 tablespoons chopped chipotle chiles in adobo sauce
1/4 cup each cider vinegar and honey
3 tablespoons melted butter
1/2 teaspoon ground cumin.

Kimchi
1/2 cup finely chopped kimchi (Korean pickled vegetables)
1/4 cup kimchi brine
3 tablespoons each melted butter and chopped scallions.

Steakhouse
salt to taste
2 tablespoons coarsely ground pepper
1/3 cup steak sauce.

Rosemary-Lemon
1/4 cup lemon-pepper seasoning
2 teaspoons chopped rosemary
6 tbsp melted butter

Horseradish
1/2 cup dijon mustard
1/4 cup horseradish
1/2 cup grated parmesan
1 teaspoon paprika

Maple Bacon
1 tablespoon bacon drippings
1/4 cup maple syrup
2 tbsp cider vinegar
2 tbsp bourbon
sprinkle with 8 bacon slices crumbles
 
Sweet Mango Barbecue
simmer
1 cup mango nectar
3 tablespoons barbecue sauce until reduced to 1/2 cup, about 20 minutes.

Terriyaki-Orange
simmer
3/4 cup orange juice
1/4 cup terriyaki sauce until reduced by half, about 15 minutes. Toss with the wings.

Honey-Mustard 
1 tablespoon melted butter
1/3 cup Dijon mustard
1/4 cup honey

Ginger-Scallion
1/2 cup minced scallions
2 tablespoons butte
2 tablespoons grated ginger
2 tablespoons soy sauce
2 tablespoons mirin (or sake),
3/4 teaspoon each kosher salt and sesame oil.

Chinese Barbecue
1/2 cup minced scallions
1/3 cup hoisin sauce
2 tablespoons butter,
2 tablespoons honey
2 tablespoons grated ginger,
3/4 teaspoon sesame oil.

Thai Chili
1 cup Thai sweet chili sauce
1 shredded carrot
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons grated ginger
2 teaspoons kosher salt.
 Serve with lime wedges.

Taco Spiced
6 tablespoons melted butter
3 tablespoons taco seasoning.
Serve with salsa.

Mole’
1/3 cup mole’ sauce
juice of 2 oranges
2 tablespoons honey
1/4 cup water..

Lemon Garlic
¼ tsp salt
1 ½ teaspoons paprika
3 tablespoons each lemon juice and minced garlic,
1 teaspoon lemon zest

Pesto
1/2 cup pesto
1/4 cup grated parmesan.

Hawaiian
1 1/2 cups pineapple chunks
1 tablespoon each oyster sauce
1 tablespoon honey
Carolina Style BBQ
3 tablespoons melted butter
3 tablespoons
yellow mustard, cider vinegar and brown sugar.

Thai Peanut
1/4 cup coconut milk
1/4 cup peanut butter
1/4 tsp cayanne
1 tbsp lime juice
1 tbsp soy
1 tsp grated ginger



*****NOTE FOR ALL SAUCES*****
Cooking Directions;
Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Use the above directions to mix sauces unless otherwise noted in the recipe, i.e. simmer

Wing Sauce Recipes

Classic Hot Sauce

Makes about a cup

2/3 cup hot pepper sauce
1/2 cup melted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Sweet N Spicy Sauce
1 cups red hot sauce, such as Frank's
1/2 cups melted butter
1/2 cup mango habanero sauce
8 tbsps brown sugar
4 tsps chili powder
4 tsps garlic powder
4 tsps onion powder
4 tsps black pepper
4 tsps cayenne pepper
4 tsps seasoning salt

Garlic Ranch Sauce
2 cups melted butter
1 cup Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank's
4 heaping tbsps fresh minced garlic
4 tbsps brown sugar
2 tsps black pepper
4 packets powdered ranch dressing

Chili Lime Sauce
2 tbsps of jalapeno pepper chopped finely
1 tbsp chili sauce
1/2 cup lime juice
1/3 cup chicken stock
2 tbsps fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Asian Sweet n Sour Carmel Sauce
1/2 c Water, divided into 2- 1/4 c measurements
1 c Sugar
1/4 c Fish Sauce
1/4 c Mirin
1/4 c Lemon, Lime, orange or other sour citris (each ones will give offer a different variation)

Honey Ginger Sauce
4 garlic cloves, finely minced
3 tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 cup rice vinegar
1/2 cup packed brown sugar
1/4 honey
1 tsp soy sauce

Garlic Parmesan Sauce
1 cup butter, melted
2 teaspoon garlic powder
1/2 teaspoon onion salt
1/4 teaspoon black pepper, freshly ground
1 cup parmesan cheese, grated

Honey Sriracha Sauce
6 tbsps butter
1/3 cup sriracha
2 tbsps honey
1 lime, juiced
1/2 orange, juiced
3 tbsps cilantro

Tandori Indian Sauce
¾ c Yogurt
1/2 tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1 ½ tsp Coriander powder
½ tsp Chilli powder
1 tbsp Lemon juice
¼ tsp Ground black pepper
1tbsp Oil- 1 tbsp
Salt- to taste

Vietnamese Pok Pok Sauce
1/4 cup fish sauce
1/4 cup superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 tbsps vegetable oil, plus more for frying
1/3 cup cornstarch
1 tbsp chopped cilantro
1 tbsp chopped mint

Sticky Bourbon Sauce
8 oz. red pepper hot sauce
1c Bourbon
1 tbsp onion powder
1 tbsp garlic powder
½ cup honey
½ cup brown sugar
1 ½ tsp black pepper
1 tsp smoked paprika
2 tbsp concentrated tomato paste

Coca Cola Sauce
1/4 cup soy sauce
2 tbsps canola oil
2 tbsps dry sherry or Chinese rice wine
3/4 cup Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper n salt to taste

Thai sticky Sauce
½ tsp salt
½ tsp pepper
½ cup sweet chili sauce
¼ cup rice vinegar
¼ cup lite canned coconut milk
3 tbsps brown sugar
3 garlic cloves, pressed or finely minced
1 tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ tbsp soy sauce
¼ cup chopped peanuts
½ cup fresh cilantro
4 green onions, sliced

Chinese Plum Sauce
1 (15-16-ounce) can whole unpitted purple plums
2 tablespoons bottled hoisin sauce
1 tablespoon frozen orange juice concentrate, thawed
1 tablespoon soy sauce
2 teaspoon fresh ginger, grated
1/4 teaspoon black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce
½ cup natural peanut butter
1½ cup grape jelly
1 cup grape juice
½ cup vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings
1 c Soy Sauce
1 Tablespoon fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tablespoon white vinegar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon mustard powder
2 teaspoons wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce
6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ cup soy sauce
½ cup distilled white vinegar
¼ cup vegetable oil
2 tablespoons brown sugar
1 tablespoon fresh thyme (chopped)
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon ground allspice

*****NOTE FOR ALL SAUCES*****

Combine all ingredients in a blender and mix until smooth. Pour into a saucepan and bring to a boil, stirring occasionally till slightly thickened. Remove from heat and allow to cool, toss wings until well coated.

Baked/ Grilled Chicken Wings

Ingredients
2 lbs chicken wings, cut into 2 pieces with tips removed.Season the wings with your favorite DRY seasoning, salt, pepper, garlic powder, onion powder, etc.

Directions
Preheat oven to 450 degrees
Bring a large pot of salted water to boiling. Boil the wings 8-10 minutes and remove to drain on a wire rack. (helps reduce some of the fat allowing for quicker crisping in the oven).
Bake wings on a sheet pan for 30 minutes, then turn wings over and cook the other side for another 10 minutes.
If you choose to grill your wings, grill flipping while cooking until done.

Remove to a large bowl and toss in your favorite sauce.
***See "Wing Sauce Recipes" for great ideas I have found***

Cabbage and Chicken Stir Fry

Ingredients
3 chicken breast halves
1 teaspoon vegetable oil
3 cups green cabbage, shredded
1 tablespoon cornstarch
1⁄2 teaspoon ground ginger
1⁄4 teaspoon garlic powder
1⁄2 cup water
1 tablespoon soy sauce


Directions
Cut chicken breasts into strips.

Heat oil in a frying pan.

Add chicken strips and stir fry over medium-high heat, turning constantly until done.

Add cabbage and sauté 2 minutes until cabbage is crisp-tender.

Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.

Stir sauce into chicken/cabbage mixture.

Cook until sauce has thickened and chicken is coated, about 1 minute.

Refrigerate leftovers within 2 hours.

Caramel Cake

Ingredients
3 sticks butter
3 cups sugar
5 eggs
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 1/4 cups whole milk
1 teaspoon vanilla



Directions

Preheat your oven to 350 degrees. Cream the butter, sugar and eggs together and beat well. In a separate bowl, combine dry ingredients. Add the dry ingredients alternately with the milk, and then add vanilla. Beat in a mixer bowl or with a hand mixer until the batter “ribbons.” Pour batter into three greased and floured 9-inch cake pans. Bake for about 30 minutes and use a toothpick to check to see if it is done. This cake can also be made in a 9-inch x 13-inch pan, which will need to be baked for about 45 minutes. Cool layers on a cake rack before icing.


Caramel Icing
Ingredients
2 sticks butter
1 (16 oz.) box of light brown sugar
1/4 teaspoon salt
2/3 cup evaporated milk (canned)
2 cups sifted confectioner’s sugar
2 teaspoons pure vanilla extract

Directions

Place butter, brown sugar and salt in a saucepan. Heat, stirring until the brown sugar is well dissolved. Add milk and continue stirring until blended. Let bubble (at an easy boil) for approximately 4 minutes. Stir constantly to avoid sticking. Set hot mixture aside to cool for several minutes. Using mixer, add confectioner’s sugar and vanilla. You will see it turn lighter and caramelize. When you've reached the desired consistency, ice the cake, placing some of the icing between the layers.

Adult Fish Bowl Beverage

Ingredients
10 ounces vodka
10 ounces coconut rum
6 ounces Blue Curacao liqueur
12 ounces sweet-and-sour mix
20 ounces pineapple juice
32 ounces lemon- lime soda
blue food coloring, if desired
3 small fishbowls (each holding 4-5 cups volume)
1 box (6 oz) Nerds candy
12-16 Swedish fish candies
ice
fruit slices (3 each, lemon, lime and orange)
9 drinking straws


Directions

Mix liquors, sweet-and-sour mix, pineapple juice and soda in a large container. Cover tightly and refrigerate until ready to serve

To serve, divide the Nerds candy between the three fishbowls and place at the bottom of the bowl.

Add ice. Arrange the fish around the outside of the fishbowls - use the ice to hold them against the sides.

Carefully add the punch mixture, dividing equally. Top with the fruit slices and straws.

Top with a little lemon-lime soda, for bubbles

Enjoy!

Sweet Italian Chicken

Ingredients:
About 3 1/2 pounds boneless, skinless chicken
1 ( .7 ounce) packet of Italian dressing mix
1/2 cup brown sugar, packed

Directions:
Preheat your oven to 350 degrees Fahrenheit. Grease a 12 inch x 9 inch pan and set aside, and/or it may be preferable to line your dish with aluminum foil as the sugar tends to caramelize while baking.

Rinse chicken, pat dry with paper towels.

Combine and the dried Italian seasoning mix and the brown sugar, mixing together well.

Dip and press the chicken pieces into the mixture, coating front and back and place into your prepared pan, topside of the chicken facing up. Any extra coating that remains can just be sprinkled over the chicken.

Cook for 50-60 minutes or until chicken is done turning every 15 min and basting each time with the drippings with the final turn leaving the topside facing up for the last bit of baking.

Three Ingredient Pot Roat

Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Individual Cheesecake Bites

INGREDIENTS:

FOR THE CRUST:

1 ½ cup graham cracker crumbs
4 tablespoons unsalted butter; melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon

FOR THE FILLING:

3 (8 ounce) bricks of cream cheese; softened
3/4 cup sugar
¼ teaspoon salt
1 vanilla bean, split in half and seeds scraped
3 large eggs, at room temperature
1/3 cup heavy cream

Optional Orange Cranberry Topping:

12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice

Directions:

FOR THE CHEESECAKE

1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.

2. In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.

3. In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.

4. Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.

5. Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.

FOR THE SAUCE

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.

2. Before serving, top refrigerated cheesecakes with the cooled cranberry sauce.

*retrieved from my baking addiction

Three Ingredient Baked Chicken

Ingredients:
1 whole chicken cut up 
2 packets Good Seasonings Dry Italian dressing mix
1/2 cup brown sugar

Directions:
Mix the Italian Seasoning packet and the brown sugar. Coat the chicken in the mix on all sides. Next line a baking pan with foil (the sugar mix will caramelize and be sticky). Bake at 350 degrees for an hour or until internal temperature reaches 165 degrees and skin is golden brown and crispy.


*Since this is such a basic simple recipe, I would also add that you can use your own favorite parts of chicken instead of a whole cut-up chicken. I personally usually do wings and thighs. Use your discretion and season to your liking. 

Brown Rice & Sausage Stuffed Peppers

Brown Rice & Sausage Stuffed Green Peppers

1 cup brown rice
2 large red or green bell peppers
1/4 cup large sweet onion, diced
1/4 cup mixed bell peppers, diced
1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste
1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese

Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8 x 8 inch baking dish. Cook in the microwave for 5 minutes.

Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned. Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it's tightly packed into the pepper shells.

Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted

Herb Parmesan Cream Sauce

Olive Garden: Herb Parmesan Cream Sauce

Ingredients:

YIELD: 1 cup

2 cups heavy cream (or 16 fl oz)

2 Tbsp fresh basil, chopped (2 tsp dry)

1/2 cup Parmesan cheese, grated

Salt to taste

Pepper to taste

Procedures

1. HEAT cream in a sauce pan and lightly boil until it is half its original volume, being careful not to scorch.
2. STIR in Parmesan cheese, basil, salt and pepper.
3. USE immediately.

Yeast Rolls

BEST EVER LIGHT AND FLUFFY DINNER ROLLS
Ingredients
4 cups all-purpose flour 
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1 1/2 cups hot tap water
1 egg
1/3 cup softened butter or vegetable shortening (I used margarine today)


Sift together two cups of the flour with the sugar, and stir in the yeast. With mixer at low speed, blend shortening or butter into the flour mixture. Add the hot water (the hottest it comes from your tap, all at once, with mixer running. Add the egg, and continue mixing. 
Add in the remaining two cups flour to make a soft dough. 
(At this point, I changed my mixer beaters for dough hooks and let the mixer knead the dough for about ten minutes and then put it into an oiled bowl to rise.)
OR YOU CAN DO IT THIS WAY.
Knead lightly on a floured board and shape into a ball. Put into an oiled bowl, cover with a towel, and allow to rise in a warm spot until doubled, about two hours. Punch dough down. At this point it can either be refrigerated or shaped in rolls or loaves and allowed to rise a second time until doubled. Bake in a preheated 375 degree oven until barely brown. May be frozen after baking and reheated to serve.

Taco Pie

TACO PIE!!!
Source: unknown
Ingredients:
1/4 cup butter
2/3 cup milk
1 package Taco Bell seasoning mix
2 1/2 cups mashed potato flakes (you could also use left over mashed potatoes and omit the butter and milk)
1 pound ground beef
1/2 cup chopped onion
1/2 cup salsa
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp cheddar cheese, shredded
Sour cream, optional
Directions:
Preheat oven to 350 degrees. In a medium sauce pan, melt butter. Add milk and 2 tablespoon taco seasoning.
Remove from heat and add potato flakes until incorporated. Press mixture into the bottom of a 10-inch pan. Bake for 7-10 minutes until it just BARELY turns golden brown.

In a medium skillet, cook beef and onions until beef is browned and cooked through. Drain. Add Salsa and remaining taco seasoning. Cook until bubbly. Pour into crust. Bake for 15 minutes, or until crust is golden brown. Let cool for 5 minutes.

Top with cheese, lettuce, and tomatoes. Cut and serve with sour cream.

Taco Casserole

Taco Casserole
1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes.

Alternative: substitute: rice tortilla chips, quinoa and black beans mixed with seasoning and salsa, shredded lettuce and tomato with no cheese for vegan and gluten free!

Strawberry Shots

STRAWBERRY SHOTS
Box of large Strawberries
1 cup and 1/2 lemon lime Mix (boil 1 CUP)
Tequila or not
Tripe Sec or not
Strawberry Flavored Jell-O
Sugar and Limes 
Cut bottom of strawberry flat, scoop out center, add the following mixture and freeze for up to 4 hours. Take out, dip strawberries in the extra lemon lime mix and then sugar. Garnish with lemon or lime. Margarita's in the center is also good!

If you don't want the alcohol, just 1 cup lemon lime mix boiling, add the jello until dissolved.
chocolate ice cream in the middle and then when set, drizzle with chocolate syrup. 

Peach Cobbler

Southern Peach Cobbler
For the cobbler:
1/2 cup (1 stick)of butter
1 cup of sugar
3/4 cup self-rising flour
3/4 cup of milk
For the fruit:
1 can (28 ounce) peaches in heavy syrup, 
OR
2 cups of fresh sliced peaches
1 cup of sugar
1 cup of water
1 tablespoon cinnamon (for sprinkling on top) 
Here's what you need to do:
Preheat oven to 350 degrees F
Put the butter in a 13 x 9 x 2 inch baking dish and place in the oven until the butter melts. Remove from oven and set aside.
In a bowl, mix together the flour and sugar and stir in the milk. Batter will have a few lumps but that's okay.
Pour the batter on top of the melted butter.
If using fresh Georgia peaches, put fresh sliced peaches, sugar and water in a saucepan and bring to a boil, reduce heat and simmer for about 10 minutes.
Spoon fruit on top of batter and then slowly pour the liquid on top of that. Be careful not to mix the fruit INTO the batter. Sprinkle with cinnamon.
Bake for 35 to 45 minutes. Batter will rise to the top while baking to make an amazing crust!

Skinny Chicken Alfredo

Skinny Chicken ‘n Broccoli Fettuccine

3 boneless, skinless chicken breasts, grilled and cut into chunks (about 2 cups)
2 cups roasted broccoli florets
8 ounces fettuccine
2 tablespoons extra virgin olive oil
2 teaspoons minced garlic
2 tablespoons flour
1 cup fat-free, low sodium chicken broth
1/4 cup plain greek yogurt
1/4 cup skim milk
1/4 teaspoon pepper
1 pinch ground nutmeg
3/4 cup freshly grated Parmesan cheese
Directions:
Cook the pasta according to package directions. Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired

Quick Shrimp w/ Lemon

Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min.

Pizza Casserole

Pizza Casserole:
Source: Witchin in the Kitchen
1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni
Directions:
Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.
In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.
Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.
Bake 25 minutes in the preheated oven, until bubbly and lightly browned.

Honey Roasted Chicken

HONEY ROAST CHICKEN!! 
SOURCE: MB's cooking and photo 
GREAT TIP--WHEN COOKING CHICKEN, ALLOW AT LEAST AN HOUR OR TWO BRINING IN SALT WATER IN REFRIGERATOR FOR PLUMPNESS!! CHICKEN WILL NOT TASTE SALTY BUT WILL BE TENDER! :)
1/4 cup Honey
2 Tablespoons brown sugar
1 tablespoon mustard
2 Tablespoons olive oil or butter

Preheat oven to 400 degrees

Place chicken in a greased pan. Salt and pepper to taste. I like to sprinkle a little Italian seasoning over mine but optional. 
Mix honey, brown sugar, mustard and oil or butter together and pour over chicken.

Place a cover or aluminum foil over the chicken and place in the oven..turn down to 375. Bake for 30 minutes, basting several times with the juices. Remove the foil and make sure to keep basting for about 15 more minutes or until no longer pink inside. about 160 degrees. Place on platter and drizzle some of the juice over if you like

Fresh Fruit Flavored Water

To help with detoxification, energy, and hydration. Put as much fruit in water as you like and let the water sit for at least 30 minutes before drinking

(1) Green tea, mint, lime-fat burning, digestion, headaches, congestion and breath freshener.

(2) Strawberry,kiwi-cardiovascular health, immune system protection, blood sugar regulation, digestion

(3) Cucumber, lime, lemon- water weight management, bloating, appetite control, hydration, digestion

(4) Lemon, lime, orange- digestion vitamin C, immune defense, heartburn, (drink this one at room temperature)

Do not keep longer than 48 hours - you can put more water using the same fruit, but discard after 48 hours.

Homemade Fruit Pops

ingredients:
3 cups watermelon puree (seedless if possible)
1/2 cup fresh blueberries
1/2 cup chopped fresh strawberries
1 kiwi, peeled and sliced
1 peach or nectarine, diced small
handful fresh cherries, pitted and chopped
Cut the watermelon into chunks and then puree it in a blender until smooth. Set aside.
Set out about 1 dozen popsicle molds (amount needed will vary depending on size of molds). Fill each one with the chopped fresh fruit. Then pour in the watermelon puree until each mold is full to the top. Place a popsicle stick into each one. Place into your freezer and freeze for about 6 to 8 hours.
When ready to serve, run the popsicle molds under warm water for a few seconds and then pull each one out.

Elvis Presley Cake

ELVIS PRESLEY CAKE 
9x13 inch pan

Ingredients
1 (18.25 ounce) package white cake mix
1 (8 ounce) can crushed pineapple with juice
1 cup white sugar
1 (8 ounce) package cream cheese
1/2 cup butter, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Directions
1. Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Make holes in cake with fork.
2. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. 
3. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. 
4. Spread cream cheese frosting over cake.

DIY Mosquito Repellent

Combine in a 16 oz bottle:
15 drops lavender oil
3-4 Tbsp of vanilla extract
10 drops of lemon eucalyptus oil
1/4 Cup lemon juice. 
Fill bottle with water. 
Shake & it's ready to use.
Spray on yourself. 
NOTE: these oils are fairly common... health food stores, most pharmacies, garden stores, large chain stores, or you can order them online. 

Strawberry Cake Recipe

Vanilla Cake with Strawberry Cream Frosting Recipe

Ingredients
Frosting -
2 8-oz packages of cream cheese, room temperature (I used low-fat)
1 cup (2 sticks) unsalted butter, room temperature
4 cups powdered sugar
½ cup seedless strawberry jam
¾ cup chilled heavy whipping cream
Cake -
3 cups cake flour
¾ tsp salt
½ tsp baking powder
½ tsp baking soda
3 cups sugar
1 cup (2 sticks) unsalted butter, room temperature
7 large eggs
2 TBSP vanilla extract
1 cup sour cream (I used low fat)
6 TBSP plus ⅓ cup seedless strawberry jam
2¼ lbs strawberries, hulled, sliced (about 6 cups), divided

Instructions
FROSTING: Put a small/medium bowl in the freezer to chill. In a separate large mixing bowl, beat cream cheese and butter until smooth. Beat in sugar, then jam. Remove that chilled bowl from the freezer and beat cream in that chilled bowl until peaks form. Fold whipped cream into frosting. Cover; chill for a couple of hours until it’s firm enough to spread. (If you are in a hurry, you could put the frosting in the freezer to chill quickly.)
CAKE: Preheat the oven to 325 degrees F. Butter and flour two 9-inch cake pans with 2-inch high sides. (I used 10″ cheesecake pans – aka springform pans – because they were the only round pans I had with high enough sides and they worked great!) In a medium bowl, whisk together flour, salt, baking powder, and baking soda. In a large bowl, cream butter and sugar together until light and fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Add sour cream, and beat for 30 seconds. Add flour mixture in three additions, beating to blend after each addition. Divide batter into prepared pans.
Bake cake until a toothpick inserted into the center comes out clean, 50-60 minutes. Remove from oven and cool for 10 minutes. Run a sharp knife around the edges of the pans, then turn cakes out onto a rack to cool completely. I threw the two cake layers in the freezer for about an hour to make the cake assembly easier.
Using a serrated knife, divide each layer in half horizontally. Place one half, cake side down, on a cake plate.
Spread 3 TBSP of strawberry jam over the cake, then spread ¾ c of the frosting over the jam. Arrange ¾ c of the sliced strawberries on top of the frosting in a single layer. Repeat two more times with cake layer, jam, frosting, and strawberries.
Top with remaining cake layer, cut side down. Spread two cups of frosting over the top and sides of the cake in a thin layer, then frost with remaining frosting. Stir remaining jam to loosen, then spoon teaspoonfuls onto the top and sides of the cake. Use the back of a spoon to swirl jam decoratively into the frosting. This recipe makes a very big 4-layer cake that will feed a lot of people. It says it has 12 servings but I definitely think it feeds even more