LEMON ICE BOX PIE

Ingredients

• 9 " graham cracker crust
• 8 oz. cream cheese room temperature
• 1 14 oz. can of sweetened condensed milk
• 1/2 cup fresh lemon juice 5-6 lemons depending on size
• zest of two lemons

Instructions

• Place the cream cheese into a mixing bowl and use an electric mixer to blend until smooth and creamy. Add the sweetened condensed milk, lemon juice and lemon zest and blend again until the ingredients are fully incorporated and completely smooth.
• Pour the filling into the pre-made graham cracker pie crust, smooth the top and chill in the refrigerator for 2 hours to set.
• Top with cool whip  and serve cold.

Butter Cookies ( lunchroom cookies)

INGREDIENTS

 

• 2 sticks 230 grams good salted butter, at cool room temperature **
• 3/4 cup granulated sugar 150 grams
• 1 1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 more tablespoons flour-optional, only if needed
• 
  

PREPARATION

1. Preheat oven to 350º F and line 2 baking sheets with silicone baking mats or with parchment paper.
2. In a large bowl or mixer, cream together butter and sugar for 3 minutes, or until light and fluffy.
3. Add vanilla extract and mix until incorporated, then, working in batches, add in flour until mixture is smooth.
4. Use a tablespoon or small scooper to scoop dough into balls and transfer to lined baking sheets.
5. Once on baking sheets, use your middle three fingers to gently press down on the dough, creating two ridges with three fingers along the tops of the cookies. Cookies should be roughly 1/4-inch thick.
6. Place baking sheets in oven and bake for 10 to 15minutes, or until the edges of cookies are just golden brown.
7. Remove from oven and let cool for 5 minutes before transferring to a wire rack or paper towel to finish cooling. Enjoy!

CHICKEN LASAGNA

Ingredients

• 3 chicken breasts cooked and shredded
• 16 ounce package lasagna noodles cooked per box instruction

Ricotta Filling

• 15 oz ricotta cheese
• 1 egg 
• 1 tablespoon fresh basil diced
• 1 cup mozzarella cheese shredded
• 1/2 cup Parmesan cheese grated
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

White Sauce

• 4 tablespoons butter
• 1/2 large onion diced
• 8 cloves garlic minced
• 4 tablespoons flour
• 4 cups milk
• 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1/2 teaspoon pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 2 cups sharp white cheddar cheese
• 4 ounces Parmesan cheese grated
• 15 - 20 basil leaves diced
• 6 slices bacon cooked crispy
• 3 ounces sun-dried tomatoes chopped
• 3 cups mozzarella cheese shredded

Instructions

• pre-heat your oven to 350 degrees and bring a large pot of salted water to boil.  Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process.  Set aside.
• In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside. 
• In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken. 
• Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes. 

Chorizo breakfast Muffins

Ingredients

Eggs

• 12large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne .. or more to taste

Egg Muffin Ingredients

• 1 chorizo sausage remove from casing and cooked
• 6 green onions diced
• 1 large red onion diced
• 1 cup of Mexican blend shredded cheese 
• 1 package of pre cooked bacon diced

Instructions

• To make the Breakfast Egg Muffins, start by preheating your oven to 350 degrees and spraying a 12 count muffin pan with non-stick spray.  
• Crack your eggs into a medium sized mixing bowl or a large measuring cup, add spices and whisk to combine. 
• Turn your attention to the muffin pan and start adding your other ingredients in the pan, then you will use a ladle and add the eggs and you will save the cheese fo last
  
  
  Carefully ..........spoon in the bacon , chorizo and green onions, then the eggs.
  Top with cheese and bake for 20 minutes.
  
  
• Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin the gently lift out. 

Enjoy 😊

When you remove you chorizo from the casing. Place it inside a skillet and sauté it for 5to 6 minutes and do not drain it. It will give the muffins a really nice color and flavor.

Neck Bones And Gravy

Ingredients

• 2–3 lbs. Fresh Pork Neck Bones
• 1 Onion, medium size, diced
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Salt
• ½ teaspoon Black Pepper

Instructions

1. Wash the neck bones under cold running water.
2. Trim away any gristle, small bones, or fat that you can see.
3. Place washed neck bones in a large size sauce pot.
4. Add red pepper flakes.
5. Add salt
6. Add black pepper.
7. Add diced onions.
8. Cover with about 2 inches of water.
9. Place pot over medium-high heat on your stove top.
10. Bring to a boil, and let boil about 15 minutes. Skim off any foam if it forms, discard.
11. Reduce heat to medium simmer.
12. Cover the pot, let cook until meat is tender. About 1 to 1½ hours.
13. Neck bones are done when meat reaches the fall off the bone stage.
14. Remove the cooked neck bones from liquid, cover, set aside.
15. Measure out 1 cup of liquid to make gravy, if desired.

TO MAKE GRAVY:

1. Place 2 Tablespoons Butter, and 1 Tablespoon Bacon Grease in a large skillet, let melt.
2. Add 3 Tablespoons of All-Purpose Flour, stir constantly.
3. Continue to stir and let flour brown to desired color. The longer it cooks, the darker it will get.
4. Add the 1 cup of reserved stock from the cooking pot. Stir constantly.
5. Let mixture simmer until it slightly thickens.
6. Pour gravy over rice and neck bones.
7. Enjoy!

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BANANA PUDDING CHEESECAKE

INGREDIENTS

2 

(8-oz.) blocks cream cheese, softened

3/4 c. 

granulated sugar

2 c. 

heavy cream

1 tsp.pure vanilla extract

1 (3.4-oz.) package instant vanilla pudding mix

1 3/4 c. whole milk

3 c.prepared graham cracker crust

3 bananas, sliced, plus more slices for garnish

30 Nilla Wafers

Whipped topping, for garnish ,Optional

Nilla Wafers, for garnish

DIRECTIONS

1. Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no clumps remain. 
2. Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.
3. In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.
4. Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (20 total), then pour over remaining cheesecake mixture and smooth top. 
5. Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feels too soft to slice, transfer to the freezer for up to 1 hour.)
6. Before serving, top with dollops of whipped topping around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with crushed Nilla Wafers.

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FRIED POTATOES

INGREDIENTS

•  2 pounds Russet or red potatoes ,boiled with the skin for 20 minutes then chilled under cold water , 
• remove the skin and cut into 1-inch pieces 
• 
  
•  4 tablespoons  oil, Any kind. 
• I use vegetable.
• 1 tablespoon of flour, any kind 
•  Salt and pepper to taste 
• 1 sliced yellow onion 
• 1/2 cup diced green peppers
• 1 teaspoon paprika  

INSTRUCTIONS

Get the oil hot

1. In a large bowl, toss the potatoes with flour onion , pepper and salt. Paprika and diced green peppers, add oil  Cook uncovered for 25-30 minutes, stirring every 3-4 minutes, until the potatoes brown and Krispy but still hold their shape.
2.  It is really important to toss every few of minutes or the potatoes might not cook evenly and you'll end up with some pieces that are super tender and others that are hard. Drain any excess liquid from the potatoes.
3. Flip the potatoes at least twice while cooking 
4. . Don't add the potatoes to the pan until the oil is sizzling.
5. Gently stir the potatoes, rearranging them again into a single layer and flipping so the unbrowned side is down. Some may be more brown than others, that is ok.
6. Once brown remove and Serve.

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