Cheddar Beer Soup

Ingredients
4 tablespoons Butter
4 tablespoons Flour
3 cups Milk
3/4 cup Dark beer
1 tablespoon Garlic minced
Salt to taste
Black pepper to taste
1 teaspoon Red chiles chopped
2 cups Tillamook Cheddar Cheese sharp or extra sharp, shredded

Preparation
Heat butter in a saute' pan. Add flour and cook on low heat. Stir mixture until it starts to bubble; do not allow to brown. Remove from heat and set aside.
Heat milk in sauce pan until just ready to boil. Add garlic, salt, pepper and crushed chiles. Stir mixture until just before boiling. Add half the flour/butter mixture (Roux) and stir with a wire whisk until at a low simmer. Additional Roux may be added to thicken. Stir constantly to avoid burning.
Reduce heat and add cheese and beer. Stir until cheese melted. Texture should be smooth to the touch.
May be reheated on low temp (do not boil).


**This is a quick easy soup to throw together. I used a pisner for because that is what I had on hand. Next time I would use the dark beer as indicated. I also think it would be better with velveta, the shredded cheddar does not melt as well as I would like.

Chocolate Mint Crisp

Ingredients
1-1/2 cups packed brown sugar
3/4 cup butter, cubed
2 tablespoons plus 1-1/2 teaspoons water
2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
2 eggs
2-1/2 cups all-purpose flour
1-1/4 teaspoons baking soda
1/2 teaspoon salt
3 packages (4.67 ounces each) mint Andes candies
Directions
In a heavy saucepan, combine the brown sugar, butter and water. Cook and stir over low heat until butter is melted and mixture is smooth. Remove from the heat; stir in chocolate chips until melted.
Transfer to a bowl. Let stand for 10 minutes. With mixer on high speed, add eggs one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to chocolate mixture, beating on low until blended. Cover and refrigerate for 8 hours or overnight.
Roll dough into 1-in. balls. Place 3 in. apart on lightly greased baking sheets. Bake at 350° for 11-13 minutes or until edges are set and tops are puffed and cracked (cookies will become crisp after cooling).
Immediately top each cookie with a mint. Let stand for 1-2 minutes; spread over cookie. Remove to wire racks; let stand until chocolate is set and cookies are cooled. Yield: 6-1/2 dozen.

Comfort Chicken

4-6 chicken breasts
olive oil
seasons to taste
Cream of chicken and Herb soup
Chicken Broth
Pepper Jack Cheese
Box of Stove Top Stuffing

Season Chicken
Brown Chicken on both sides
Remove chicken from pan
Add soup to hot pan, thin to desire with broth ( I add a a few dashes of Tabasco) heat thru
In cassarole dish place chicken top with cheese and pour soup gravy over
Top with stuffing ( pour straight for box do not prepare)
Cover with foil and cook at 350 unitl chicken is done about 35 min
remove foil and brown stuffing

Serve with Mased potatoes!

Buckeyes

4 sticks of salted butter (room temp)
2 cups of peanut butter (if you buy a small jar it is like 16.3 oz which is perfect)
3 tsp of vanilla
2 lbs of powder sugar
12 oz of semi sweet choc chips ( I would get more just depends how big you make your balls)
2 oz parafin wax
wax paper


Mix butter, peanut butter, vanilla, and sugar.

form into balls and chill on the wax paper while you prepare your chocolate.

Dip balls into chocolate and chill or if you have a lot you can freeze and they save forever.

Mexican Meat-zza: Mexican Deep-Dish Pan Pizza

Ingredients
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
Topping:
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup
Directions
Preheat oven to 400 degrees F.

Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.

Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.

Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

This is really good and if you dont like something just leave out. I add black and green olives. Also I do not use a skillet to cook the cornbread in. I just use a casserole dish and if you dont like a lot of cornbread you can use only one box, but I prefer 2

Banana French Toast sticks

6 slices of bread
cream cheese
1 banana sliced thinly
1/2 cup milk
cinanamon
2 eggs
powder sugar

1. Preheat oven to 400 and lightly grease a cookie sheet.

2.Take your slices of bread and spread cream cheese over them. Take your banana slices and place on 3 of the slices of bread then place the other slices on top like a sandwich. Cut each sandwich into 3's

3. Mix milk, eggs, cinnamon, ( I also added a little vanilla)

4. Dip the sticks in the egg mixture and let the excess egg drip off. Place the sticks onto the greased cookie sheet and cook 8-10 min each side. You will have to use a spatchula to flip.

sprinkle powder sugar on top .

Oven Fried Chicken

Ingredients
1 1/2 Cups low fat butter milk
2 tbsp Dijon mustard
1/2 tsp sweet paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp salt
1/4 tsp Cayenne pepper
4 Boneless Skinless Chick Breasts
2 1/2 cups panko bread crumbs
3 tbsp canola oil

Directions
1) Whisk together the buttermilk, mustard, paprika, garlic and onion powders, salt and Cayenne in a large baking dish. Add chicken turn to coat. Cover and refrigerate for 1 hour up to 4 hours.
2) Preheat over to 400 Degrees
3) Line a cookie sheet with foil and place a baking rack on top
4) Remove chicken from marinade, dredge in bread crumbs place on rack.
5) bake for 25 minutes.