Casserole Recipes 6

Vegetarian Bean and Rice Casserole - Serves 6
2 cups cooked rice
15oz can black beans, drained and rinsed
15oz can pinto beans, drained and rinsed
1 cup salsa
15oz can corn, drained
2 cups shredded cheddar cheese
Optional: 1/4 cup chopped cilantro

To Make: Preheat your oven to 375°F. In a large bowl, combine the rice, black beans, pinto beans, salsa, and corn. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

Three Bean and Cornbread Casserole - Serves 8
15oz can black beans, drained and rinsed
15oz can pinto beans, drained and rinsed
15oz can kidney beans, drained and rinsed
15oz can diced tomatoes
2 tablespoons brown sugar
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar

To Make: Preheat your oven to 375°F. In a bowl, combine the black beans, pinto beans, kidney beans, diced tomatoes, and brown sugar. Spread the bean mixture into a greased 9x13 inch baking dish. In another bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the cornmeal batter evenly over the beans. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Macaroni and Cheese Vegetable Casserole - Serves 8
2 cups elbow macaroni, cooked
1 cup frozen peas and carrots
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt, pepper, and half the cheese until melted. In a large bowl, combine the macaroni, peas and carrots, and the cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Spinach and Egg Rice Casserole - Serves 6
2 cups cooked rice
10 ounce box frozen chopped spinach, thawed and drained
4 eggs
1 cup milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon nutmeg

To Make: Preheat your oven to 350°F. In a large bowl, combine the rice, spinach, and half the cheese. Spread the mixture into a greased 9x13 inch baking dish. In a separate bowl, whisk together the eggs, milk, salt, and nutmeg. Pour the egg mixture evenly over the rice mixture. Sprinkle the remaining cheese on top. Bake for 30 to 35 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Chicken and Green Bean Casserole - Serves 6
2 cups cooked chicken, shredded or diced
2 cans (15oz each) green beans, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1 cup French fried onions

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the chicken, green beans, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the French fried onions over the top. Bake for 25 minutes, until bubbly and the onions are golden. Let rest 5 minutes before serving.

Ground Beef and Green Bean Casserole - Serves 6
1 pound ground beef
1 small onion, diced
2 cans (15oz each) green beans, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1 cup crushed crackers

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the beef, green beans, and cheese sauce. Spread into a greased 9x13 inch baking dish. Top with the crushed crackers. Bake for 25 minutes, until bubbly and the topping is golden. Let rest 5 minutes before serving.

Chicken and Wild Rice Casserole - Serves 6
2 cups cooked chicken, shredded or diced
2 cups cooked rice
2 celery stalks, diced
1 small onion, diced
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the celery and onion in a little butter until soft, about 5 minutes. Melt the remaining butter in a saucepan, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the chicken, rice, cooked celery and onion, and cheese sauce. Spread into a greased 9x13 inch baking dish. Bake for 25 to 30 minutes, until heated through and bubbly. Let rest 5 minutes before serving.

Ground Beef and Potato Casserole - Serves 6
1 pound ground beef
1 small onion, diced
4 medium potatoes, thinly sliced
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt and half the cheese until melted. Layer the potato slices and beef mixture in a greased 9x13 inch baking dish, ending with a layer of potatoes. Pour the cheese sauce evenly over the top. Cover with foil and bake for 45 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 15 more minutes, until the potatoes are tender and golden.

Ground Beef and Tortilla Bake - Serves 8
1 pound ground beef
1 small onion, diced
1 tablespoon taco seasoning
8 small flour tortillas, torn into pieces
1 cup salsa
2 cups shredded cheddar cheese
Optional: 1/4 cup chopped green onion

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the taco seasoning and salsa and simmer for 3 minutes. Spread a third of the tortilla pieces in a greased 9x13 inch baking dish. Top with half the beef mixture and a third of the cheese. Repeat the layers, ending with the remaining tortillas, beef mixture, and cheese on top. Bake for 20 to 25 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

Polish Sausage and Sauerkraut Casserole - Serves 6
1 pound smoked Polish sausage, sliced
2 cups sauerkraut, drained
2 medium potatoes, thinly sliced
1 tablespoon brown sugar
1 tablespoon butter or margarine

To Make: Preheat your oven to 375°F. Layer the potato slices in the bottom of a greased 9x13 inch baking dish. Spread the sauerkraut evenly over the potatoes and sprinkle with brown sugar. Arrange the sausage slices on top and dot with butter or margarine. Cover with foil and bake for 45 to 50 minutes, until the potatoes are tender. Let rest 5 minutes before serving.

💗 Jo

 

Casserole Recipes 5

Pork and Apple Casserole - Serves 4
1 pound boneless pork chops, cubed
2 apples, peeled and sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
1 cup chicken broth
2 tablespoons flour

To Make: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter and brown the pork cubes for 5 minutes. Whisk the flour into the chicken broth until smooth, then pour into the skillet and stir for 2 minutes until slightly thickened. Spread the pork mixture into a greased 9x13 inch baking dish. Arrange the apple slices over the top and sprinkle with brown sugar and cinnamon. Cover with foil and bake for 30 minutes, until the pork is cooked through and the apples are tender.

Pork and Stuffing Casserole - Serves 4
1 pound boneless pork chops, cubed
6 ounce box stuffing mix
1 1/2 cups chicken broth
2 tablespoons butter or margarine
1/2 teaspoon poultry seasoning

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the pork cubes for 5 minutes; season with poultry seasoning. In a saucepan, bring the chicken broth and butter to a boil, then stir in the stuffing mix and let sit for 5 minutes. Spread the pork into a greased 9x13 inch baking dish. Spoon the prepared stuffing evenly over the pork. Cover with foil and bake for 30 minutes, until the pork is cooked through. Remove the foil for the last 5 minutes to lightly brown the stuffing.

BBQ Pulled Pork and Cornbread Casserole - Serves 8
2 cups cooked shredded pork
1 cup barbecue sauce
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a bowl, toss the shredded pork with the barbecue sauce. Spread the pork into a greased 9x13 inch baking dish. In another bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the batter evenly over the pork. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Pork and Black-Eyed Pea Casserole - Serves 6
1 pound boneless pork chops, cubed
2 cans (15oz each) black-eyed peas, drained and rinsed
15oz can diced tomatoes
1 small onion, diced
1/2 teaspoon smoked paprika
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the pork cubes and onion for 6 to 8 minutes. Stir in the black-eyed peas, diced tomatoes, smoked paprika, and salt. Spread the mixture into a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes, until the pork is cooked through and the mixture is bubbling. Let rest 5 minutes before serving.

Sausage and Hash Brown Breakfast Casserole - Serves 8
1 pound bulk breakfast sausage
4 cups frozen shredded hash browns
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. In a skillet over medium heat, brown the sausage, breaking it into small pieces, about 8 minutes; drain excess grease. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the cooked sausage over the hash browns. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Bacon and Egg Hash Brown Casserole - Serves 8
8 slices bacon, chopped
4 cups frozen shredded hash browns
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
2 green onions, sliced
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the chopped bacon until crisp, about 6 minutes; drain on paper towels. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the bacon and green onions over the hash browns. In a bowl, whisk together the eggs, milk, and pepper. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Bacon and Cheddar Grits Casserole - Serves 6
6 slices bacon, chopped
1 cup grits
4 cups water
2 eggs
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the chopped bacon until crisp, about 6 minutes; drain on paper towels. In a saucepan, bring the water and salt to a boil, then whisk in the grits. Reduce heat to low and cook, stirring often, for 5 to 7 minutes until thickened. Remove from heat and whisk in the eggs and half the cheese until melted. Stir in the bacon. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until set and lightly golden. Let rest 5 minutes before serving.

Sausage and Egg Cornbread Breakfast Bake - Serves 8
1 pound bulk breakfast sausage
1 cup cornmeal
1 cup milk
3 eggs
2 tablespoons sugar
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the sausage, breaking it into small pieces, about 8 minutes; drain excess grease. Spread the cooked sausage into a greased 9x13 inch baking dish. In a bowl, whisk together the cornmeal, milk, 1 of the eggs, and the sugar until smooth; pour over the sausage. In another small bowl, whisk the remaining 2 eggs and pour evenly over the cornbread batter. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until set and golden. Let rest 5 minutes before serving.

Veggie and Egg Hash Brown Casserole - Serves 6
4 cups frozen shredded hash browns
1 green bell pepper, diced
1 small onion, diced
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the bell pepper and onion over the hash browns. In a bowl, whisk together the eggs, milk, and salt. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Smoked Sausage and Egg Breakfast Casserole - Serves 8
1 pound smoked sausage, sliced
6 cups cubed bread
6 eggs
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Grease a 9x13 inch baking dish. Spread the bread cubes evenly in the dish and scatter the sausage slices over the top. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the bread and sausage. Sprinkle the cheese on top. Cover and refrigerate for at least 1 hour, or overnight. When ready to bake, preheat your oven to 350°F. Bake, uncovered, for 35 to 40 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

💗 Jo

 

Casserole Recipes 4

Tuna and Corn Casserole - Serves 6
2 cans (5oz each) tuna, drained
15oz can corn, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1 cup crushed crackers

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a bowl, combine the tuna, corn, and cheese sauce. Spread into a greased 9x13 inch baking dish. Top with the crushed crackers. Bake for 20 minutes, until heated through and the topping is golden. Let rest 5 minutes before serving.

Tuna Melt Casserole - Serves 6
2 cans (5oz each) tuna, drained
6 cups cubed bread
1 small onion, diced
15oz can diced tomatoes, drained
2 cups shredded cheddar cheese
1/4 cup milk

To Make: Preheat your oven to 375°F. In a bowl, combine the tuna, onion, diced tomatoes, and milk. Spread the bread cubes evenly in a greased 9x13 inch baking dish. Spoon the tuna mixture over the bread cubes. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, until the cheese is melted and the edges are golden. Let rest 5 minutes before serving.

Tuna and Biscuit Casserole - Serves 6
2 cans (5oz each) tuna, drained
1 cup frozen mixed vegetables
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup biscuit mix
1/3 cup milk

To Make: Preheat your oven to 400°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the 2 cups milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the tuna and mixed vegetables. Spread the mixture into a greased 9x13 inch baking dish. In a small bowl, stir the biscuit mix and 1/3 cup milk together until just combined, then drop spoonfuls of dough evenly over the top. Bake for 20 to 25 minutes, until the biscuit topping is golden and cooked through.

Ground Turkey and Sweet Potato Casserole - Serves 6
1 pound ground turkey
1 small onion, diced
3 cups mashed cooked sweet potato
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Season with salt and pepper. Spread the turkey mixture into a greased 9x13 inch baking dish. Spread the mashed sweet potato evenly over the top. Sprinkle the cheese over the sweet potato. Bake for 25 to 30 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Ground Turkey and Black Bean Casserole - Serves 8
1 pound ground turkey
1 small onion, diced
15oz can black beans, drained and rinsed
15oz can corn, drained
1 cup salsa
8 small corn tortillas, torn into pieces
2 cups shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Stir in the black beans, corn, and salsa and simmer for 5 minutes. Spread a third of the tortilla pieces in the bottom of a greased 9x13 inch baking dish. Top with half the turkey mixture and a third of the cheese. Repeat the layers, ending with the remaining tortillas, turkey mixture, and cheese. Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

Ground Turkey Taco Rice Casserole - Serves 6
1 pound ground turkey
1 small onion, diced
2 cups cooked rice
1 cup salsa
15oz can corn, drained
1 tablespoon taco seasoning
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Stir in the taco seasoning, salsa, and corn and simmer for 3 minutes. Add the cooked rice and stir to combine. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese over the top. Bake for 20 to 25 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Turkey and Green Bean Bake - Serves 6
2 cups cooked turkey, shredded or diced
2 cans (15 ounce each) green beans, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter
1 cup shredded cheddar cheese
1 cup French fried onions

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the turkey, green beans, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the French fried onions over the top. Bake for 25 minutes, until bubbly and the onions are golden. Let rest 5 minutes before serving.

Turkey and Cornbread Dressing Casserole - Serves 8
2 cups cooked turkey, shredded or diced
4 cups crumbled cornbread
1 small onion, diced
2 celery stalks, diced
2 cups chicken broth
2 eggs
1 teaspoon poultry seasoning

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the onion and celery in a little oil until soft, about 5 minutes. In a large bowl, combine the crumbled cornbread, cooked onion and celery, turkey, chicken broth, eggs, and poultry seasoning until evenly moistened. Spread the mixture into a greased 9x13 inch baking dish. Bake for 35 to 40 minutes, until set and lightly golden on top. Let rest 5 minutes before serving.

Ground Turkey and Macaroni Bake - Serves 8
1 pound ground turkey
1 small onion, diced
2 cups elbow macaroni, cooked
24 ounce jar marinara sauce
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Stir in the marinara sauce and Italian seasoning and simmer for 5 minutes. In a large bowl, combine the cooked macaroni with the turkey mixture. Spread into a greased 9x13 inch baking dish. Sprinkle the mozzarella over the top. Bake for 25 to 30 minutes, until the cheese is melted and golden. Let rest 5 minutes before serving.

Pork Chop and Rice Casserole - Serves 4
4 boneless pork chops
2 cups cooked rice
1 small onion, diced
2 cups chicken broth
2 tablespoons flour
2 tablespoons butter or margarine
1/2 teaspoon paprika
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter and brown the pork chops for 3 minutes per side; remove and set aside. Add the onion to the skillet and cook for 3 minutes. Whisk in the flour, then slowly whisk in the chicken broth and cook for 3 to 4 minutes until slightly thickened. Spread the cooked rice in a greased 9x13 inch baking dish. Pour the broth mixture over the rice and stir gently. Arrange the pork chops on top and sprinkle with paprika and salt. Cover with foil and bake for 30 to 35 minutes, until the pork is cooked through and the rice has absorbed the liquid.

💗 Jo

 

Casserole Recipes 3

Smoked Sausage and Sweet Potato Casserole - Serves 6
1 pound smoked sausage, sliced
3 cups peeled and cubed sweet potato
1 tablespoon butter or margarine
2 tablespoons brown sugar
1/4 teaspoon cinnamon

To Make: Preheat your oven to 375°F. In a large bowl, toss the sweet potato cubes with the melted butter, brown sugar, and cinnamon. Spread the sweet potato in a greased 9x13 inch baking dish and scatter the sausage slices over the top. Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes, until the sweet potato is tender. Let rest 5 minutes before serving.

Ham and Potato Casserole - Serves 6
2 cups cooked ham, diced
5 medium potatoes, thinly sliced
1 small onion, sliced
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt and half the cheese until melted. Layer the sliced potatoes, onion, and ham in a greased 9x13 inch baking dish. Pour the cheese sauce evenly over the top. Cover with foil and bake for 50 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 15 more minutes, until the potatoes are tender and the top is golden.

Ham and Macaroni Casserole - Serves 8
2 cups cooked ham, diced
2 cups elbow macaroni, cooked
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the pepper and half the cheese until melted. In a large bowl, combine the macaroni, ham, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Ham and Broccoli Casserole - Serves 6
2 cups cooked ham, diced
3 cups chopped broccoli, fresh or frozen
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 cup breadcrumbs

To Make: Preheat your oven to 375°F. If using fresh broccoli, steam or microwave until just tender, about 4 minutes. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in half the cheese until melted. In a large bowl, combine the ham, broccoli, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese and the breadcrumbs. Bake for 25 minutes, until golden and bubbly. Let rest 5 minutes before serving.

Hawaiian Ham and Sweet Potato Casserole - Serves 6
2 cups cooked ham, diced
3 cups peeled and cubed sweet potato
20oz can pineapple chunks, drained
1 tablespoon butter or margarine
2 tablespoons brown sugar

To Make: Preheat your oven to 375°F. In a large bowl, toss the sweet potato cubes with the melted butter and brown sugar. Spread the sweet potato in a greased 9x13 inch baking dish. Scatter the ham and pineapple chunks evenly over the top. Cover with foil and bake for 35 minutes. Remove the foil and bake for 10 more minutes, until the sweet potato is tender. Let rest 5 minutes before serving.

Hawaiian Ham and Rice Casserole - Serves 6
2 cups cooked ham, diced
2 cups cooked rice
20oz can pineapple chunks, drained
1 cup shredded cheddar cheese
1/4 cup milk

To Make: Preheat your oven to 350°F. In a large bowl, combine the ham, rice, pineapple chunks, milk, and half the cheese. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Ham and Egg Breakfast Casserole - Serves 6
2 cups cooked ham, diced
6 cups cubed bread
6 eggs
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Grease a 9x13 inch baking dish. Spread the bread cubes evenly in the dish and scatter the ham over the top. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the bread and ham. Sprinkle the cheese on top. Cover and refrigerate for at least 1 hour, or overnight. When ready to bake, preheat your oven to 350°F. Bake, uncovered, for 35 to 40 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Classic Tuna Noodle Casserole - Serves 6
2 cans (5oz each) tuna, drained
3 cups egg noodles, cooked
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1/2 cup breadcrumbs

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the tuna, egg noodles, peas, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the breadcrumbs over the top. Bake for 25 minutes, until golden and bubbling at the edges. Let rest 5 minutes before serving.

Tuna and Rice Casserole - Serves 6
2 cans (5oz each) tuna, drained
2 cups cooked rice
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a large bowl, combine the tuna, rice, peas, and cheese sauce. Spread into a greased 9x13 inch baking dish. Bake for 20 to 25 minutes, until heated through and bubbling. Let rest 5 minutes before serving.

Crunchy Tuna and Potato Chip Casserole - Serves 6
2 cans (5oz each) tuna, drained
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
2 cups crushed potato chips

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the cheese until melted. In a bowl, combine the tuna, peas, and cheese sauce. Spread into a greased 9x13 inch baking dish. Top evenly with the crushed potato chips. Bake for 20 minutes, until heated through and the chips are golden. Let rest 5 minutes before serving.

💗 Jo

 

Casserole Recipes 2

Chicken and Broccoli Rice Casserole - Serves 6
2 cups cooked chicken, shredded or diced
2 cups cooked rice
2 cups chopped broccoli, fresh or frozen
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. If using fresh broccoli, steam or microwave until just tender, about 4 minutes. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt and half the cheese until melted. In a large bowl, combine the chicken, rice, broccoli, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Chicken and Biscuit Casserole - Serves 6
2 cups cooked chicken, shredded or diced
1 cup frozen mixed vegetables
2 cups chicken broth
3 tablespoons flour
3 tablespoons butter or margarine
1 cup biscuit mix
1/3 cup milk

To Make: Preheat your oven to 400°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the chicken broth and cook, stirring constantly, for 5 minutes until thickened into a gravy. Stir in the chicken and mixed vegetables. Spread the mixture into a greased 9x13 inch baking dish. In a bowl, stir the biscuit mix and milk together until just combined, then drop spoonfuls of the dough evenly over the top. Bake for 20 to 25 minutes, until the biscuit topping is golden and cooked through.

BBQ Chicken and Cornbread Casserole - Serves 6
2 cups cooked chicken, shredded or diced
1 cup barbecue sauce
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a bowl, toss the chicken with the barbecue sauce. Spread the chicken into a greased 9x13 inch baking dish. In another bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the cornmeal batter evenly over the chicken. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Chicken and Egg Noodle Casserole - Serves 6
2 cups cooked chicken, shredded or diced
3 cups egg noodles, cooked
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt and cheese until melted. In a large bowl, combine the chicken, egg noodles, peas, and the cheese sauce. Spread into a greased 9x13 inch baking dish. Bake for 25 minutes, until heated through and bubbling at the edges. Let rest 5 minutes before serving.

Smoked Sausage and Cabbage Casserole - Serves 6
1 pound smoked sausage, sliced
4 cups shredded cabbage
1 small onion, diced
1 tablespoon butter or margarine
1 cup shredded cheddar cheese
1/2 teaspoon caraway seeds
1/4 teaspoon black pepper

To Make: Preheat your oven to 375°F. In a large skillet, melt the butter over medium heat. Add the sausage, cabbage, and onion. Cook, stirring occasionally, for 10 minutes until the cabbage softens. Stir in the caraway seeds and pepper. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese over the top. Bake for 20 minutes, until the cheese is melted and bubbly. Let rest 5 minutes before serving.

Smoked Sausage and Rice Casserole - Serves 6
1 pound smoked sausage, sliced
2 cups cooked rice
1 green bell pepper, diced
15oz can diced tomatoes
1/2 teaspoon Cajun seasoning
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the sausage and bell pepper for 6 to 8 minutes, until the pepper softens. Stir in the cooked rice, diced tomatoes, and Cajun seasoning. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese over the top. Bake for 20 to 25 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Smoked Sausage and Potato Casserole - Serves 6
1 pound smoked sausage, sliced
5 medium potatoes, thinly sliced
1 small onion, sliced
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt and half the cheese until melted. Layer the sliced potatoes, onion, and sausage in a greased 9x13 inch baking dish. Pour the cheese sauce evenly over the top. Cover with foil and bake for 50 minutes. Remove the foil, sprinkle with the remaining cheese, and bake for 15 more minutes, until the potatoes are tender and the top is golden.

Smoked Sausage and Macaroni Casserole - Serves 8
1 pound smoked sausage, sliced
2 cups elbow macaroni, cooked
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. In a skillet over medium heat, brown the sausage slices for 5 minutes. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt, pepper, and half the cheese until melted. In a large bowl, combine the macaroni, sausage, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, until bubbly and golden. Let rest 5 minutes before serving.

Smoked Sausage and Cornbread Casserole - Serves 6
1 pound smoked sausage, sliced
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 small onion, diced
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the sausage and onion for 5 minutes, until lightly browned. Spread the sausage mixture into a greased 9x13 inch baking dish. In a bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the batter evenly over the sausage. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Smoked Sausage and Baked Bean Casserole - Serves 6
1 pound smoked sausage, sliced
2 cans (15oz each) baked beans
2 tablespoons brown sugar
1 tablespoon mustard
1/2 small onion, diced

To Make: Preheat your oven to 350°F. In a large bowl, combine the sausage, baked beans, brown sugar, mustard, and onion. Spread the mixture into a greased 9x13 inch baking dish. Bake, uncovered, for 35 to 40 minutes, until bubbling and the sausage is heated through. Let rest 5 minutes before serving.

💗 Jo

 

Casserole Recipes 1

 This month we are going to move into casseroles. Casseroles can be cheaper and easier than other meals. I hope you enjoy these!

Ground Beef and Tater Tot Casserole - Serves 6
1 pound ground beef
1 small onion, diced
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons flour
2 tablespoons butter or margarine
32 ounce bag frozen tater tots
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until the beef is no longer pink, about 8 minutes; drain any excess grease. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Stir in salt, pepper, and half the cheese until melted. Spread the beef mixture in a greased 9x13 inch baking dish. Pour the cheese sauce over the top. Arrange the tater tots in a single layer over the sauce. Sprinkle it with the remaining cheese. Bake for 35 to 40 minutes, until the tots are golden and crispy. Let rest 5 minutes before serving.

Baked Spaghetti and Ground Beef Casserole - Serves 8
12 ounce spaghetti, cooked
1 pound ground beef
1 small onion, diced
24 ounce jar spaghetti sauce
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning

To Make: Preheat your oven to 350°F. In a large skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the spaghetti sauce and Italian seasoning and simmer for 5 minutes. Add the cooked spaghetti to the skillet and toss to coat. Spread half the mixture into a greased 9x13 inch baking dish. Sprinkle half of the mozzarella. Add the remaining spaghetti mixture and top with the remaining mozzarella and the Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and bubbly. Let rest 5 minutes before cutting.

Ground Beef Enchilada Casserole - Serves 8
1 pound ground beef
1 small onion, diced
10 small corn tortillas, torn into pieces
20 ounce can red enchilada sauce
2 cups shredded cheddar cheese
15oz can black beans, drained and rinsed
Optional: 1/4 cup chopped onion for topping

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the black beans and 1 cup of the enchilada sauce. Spread a thin layer of enchilada sauce in the bottom of a greased 9x13 inch baking dish. Layer one third of the tortilla pieces, then half the beef mixture, then a third of the cheese. Repeat the layers, ending with tortillas, the remaining sauce, and the remaining cheese on top. Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

Ground Beef Tamale Casserole - Serves 8
1 pound ground beef
1 small onion, diced
15oz can corn, drained
15oz can diced tomatoes
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 teaspoon chili powder
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the corn, diced tomatoes, and chili powder and simmer for 5 minutes. Spread the beef mixture into a greased 9x13 inch baking dish. In a bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the cornmeal batter evenly over the beef mixture. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Ground Beef and Cabbage Casserole - Serves 6
1 pound ground beef
1 small onion, diced
4 cups shredded cabbage
15oz can diced tomatoes
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the cabbage, diced tomatoes, garlic powder, salt, and pepper. Cover and cook for 8 to 10 minutes, until the cabbage softens slightly. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let rest 5 minutes before serving.

Italian Ground Beef and Macaroni Bake - Serves 8
2 cups elbow macaroni, cooked
1 pound ground beef
1 small onion, diced
24 ounce jar marinara sauce
1 cup cottage cheese
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the marinara sauce and Italian seasoning and simmer for 5 minutes. In a bowl, toss the cooked macaroni with the cottage cheese. Spread the macaroni mixture into a greased 9x13 inch baking dish. Pour the beef and marinara mixture evenly over the top. Sprinkle with the mozzarella cheese. Bake for 25 to 30 minutes, until the cheese is melted and golden. Let rest 5 minutes before serving.

Ground Beef and Spanish Rice Casserole - Serves 6
1 pound ground beef
1 small onion, diced
1 green bell pepper, diced
2 cups cooked rice
15oz can diced tomatoes
1 teaspoon cumin
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef, onion, and bell pepper until the beef is browned and vegetables are soft, about 8 minutes; drain excess grease. Stir in the cooked rice, diced tomatoes, and cumin. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese over the top. Bake for 20 to 25 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Cheesy Chicken and Rice Casserole - Serves 6
2 cups cooked chicken, shredded or diced
2 cups cooked rice
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt, pepper, and half the cheese until melted. In a large bowl, combine the chicken, rice, peas, and the cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.

Chicken and Stuffing Casserole - Serves 6
2 cups cooked chicken, shredded or diced
6 ounce box stuffing mix
1 1/2 cups chicken broth
2 tablespoons butter or margarine
1 cup frozen mixed vegetables
1 cup milk
2 tablespoons flour

To Make: Preheat your oven to 375°F. In a saucepan, bring the chicken broth and butter to a boil, then stir in the stuffing mix and let sit for 5 minutes. In another small saucepan, whisk the milk and flour together and cook over medium heat for 3 to 4 minutes until thickened slightly. Spread the chicken and mixed vegetables in a greased 9x13 inch baking dish. Pour the thickened milk mixture over the top. Spoon the prepared stuffing evenly over the chicken. Bake for 25 to 30 minutes, until heated through and the stuffing is lightly golden. Let rest 5 minutes before serving.

Chicken Tortilla Casserole - Serves 8
2 cups cooked chicken, shredded or diced
10 small corn tortillas, torn into pieces
15oz can diced tomatoes
1 cup salsa
15oz can corn, drained
2 cups shredded cheddar cheese
1/2 teaspoon cumin
Optional: 1/4 cup chopped cilantro

To Make: Preheat your oven to 375°F. In a bowl, combine the chicken, diced tomatoes, salsa, corn, and cumin. Spread a thin layer of the mixture in the bottom of a greased 9x13 inch baking dish. Layer a third of the tortilla pieces, half the chicken mixture, and a third of the cheese. Repeat the layers, ending with the remaining tortillas, chicken mixture, and cheese on top. Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

💗 Jo

 

After Dinner Desserts 6

Brown Sugar Glazed Bananas
4 bananas, sliced
3 tablespoons butter or margarine
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/4 cup milk or cream

To Make: Melt butter or margarine in a skillet over medium heat. Add brown sugar and cinnamon and stir until dissolved. Pour in milk or cream and stir until smooth. Add banana slices and cook, stirring gently, for 2 to 3 minutes until bananas are warmed through and coated in glaze. Serve warm over ice cream or plain.

Stovetop Apple Butter
6 apples, peeled, cored, and chopped
1/2 cup apple juice or water
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

To Make: Combine apples and apple juice or water in a saucepan over medium heat. Cook until very soft, about 20 minutes, stirring occasionally. Mash until smooth. Stir in sugar, cinnamon, nutmeg, and lemon juice. Continue cooking over low heat, stirring frequently, until mixture thickens and darkens, about 20 more minutes. Serve warm on toast or crackers as a dessert spread.

Pineapple Upside Down Cake
1/4 cup butter or margarine, melted
1/2 cup brown sugar, packed
1 can (20oz) sliced pineapple, drained (reserve juice)
1 box yellow cake mix
Eggs and oil as called for on cake mix box

To Make: Preheat the oven to 350 degrees. Pour melted butter or margarine into a 9x13-inch baking dish. Sprinkle brown sugar evenly over butter. Arrange pineapple slices in a single layer over the brown sugar. Prepare cake mix using reserved pineapple juice in place of part of the water. Pour batter over pineapple. Bake for 35 to 40 minutes until a toothpick comes out clean. Let cool for 5 minutes, then invert onto a serving platter.

Lemon Sugar Bars
1 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup butter or margarine, softened
2 large eggs
1 cup sugar
3 tablespoons lemon juice
2 tablespoons all-purpose flour
1/2 teaspoon baking powder

To Make: Preheat the oven to 350 degrees. Mix 1 cup flour, powdered sugar, and butter or margarine until crumbly. Press into a greased 8-inch square pan. Bake for 15 minutes until lightly golden. Whisk together eggs, sugar, lemon juice, 2 tablespoons flour, and baking powder until smooth. Pour over the hot crust. Bake another 20 to 25 minutes until filling is set. Cool completely before cutting. Dust with powdered sugar if desired.

Vanilla Bean Pudding
2 and 1/2 cups milk
1/2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon butter or margarine
1 and 1/2 teaspoons vanilla extract

To Make: Whisk sugar, cornstarch, and salt together in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and bubbles, about 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into individual bowls. Press plastic wrap onto the surface of each to prevent a skin from forming. Refrigerate for at least 1 hour.

Chocolate Banana Bites
3 bananas, sliced into rounds
1 cup semi-sweet chocolate chips
1 teaspoon oil

To Make: Line a baking sheet with parchment or wax paper. Melt chocolate chips and oil together in the microwave in 30-second bursts, stirring between each, until smooth. Dip banana slices into chocolate and place on a prepared baking sheet. Freeze 30 minutes until chocolate is set. Serve frozen or let sit at room temperature 5 minutes before serving.

Skillet Apple Cake
2 medium apples, peeled and sliced thin
1 cup all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup milk
1 large egg
3 tablespoons butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Grease a 10-inch oven-safe skillet. Arrange apple slices in the bottom of the skillet. Whisk flour, sugar, baking powder, cinnamon, and salt together. Stir in milk, egg, and melted butter or margarine until smooth. Pour batter over apples. Bake 30 to 35 minutes until a toothpick inserted in the center comes out clean and the top is golden.

No-Bake Chocolate Peanut Butter Pie
1 store-bought graham cracker crust
1 cup peanut butter
1 cup powdered sugar
1 package (8oz) cream cheese, softened
1 tub (8oz) whipped topping
1/2 cup chocolate chips, melted for drizzle

To Make: Beat cream cheese and peanut butter together until smooth. Mix in powdered sugar until combined. Fold in whipped topping gently. Spoon filling into graham cracker crust and smooth the top. Drizzle melted chocolate over the top. Refrigerate at least 4 hours or overnight until firm. Slice and serve cold.

Canned Peach Crumble
2 cans (15oz each) sliced peaches in juice, drained
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/3 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Spread drained peaches in a greased 9-inch baking dish. Stir together oats, flour, brown sugar, cinnamon, and salt. Add melted butter or margarine and mix until crumbly. Sprinkle evenly over peaches. Bake for 30 to 35 minutes until the topping is golden. Serve warm.

Chocolate Chip Blondies
1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chocolate chips

To Make: Preheat the oven to 350 degrees. Stir melted butter or margarine and brown sugar together until combined. Beat in egg and vanilla. Stir in flour, baking powder, and salt until just combined. Fold in chocolate chips. Spread batter into a greased 8-inch square pan. Bake 22 to 27 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Cool completely in the pan before cutting into bars.

💗 Jo

 

After Dinner Desserts 5

Soft Gingersnap Cookies
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses

To Make: Preheat the oven to 350 degrees. Whisk flour, baking soda, ginger, cinnamon, cloves, and salt together. Beat butter or margarine and 1 cup sugar until fluffy. Mix in egg and molasses. Stir in flour mixture. Refrigerate dough for 30 minutes. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake 10 to 12 minutes until set. Cool on pan for 5 minutes.

Cherry Dump Cake
2 cans (21oz each) cherry pie filling
1 box yellow cake mix
1/2 cup butter or margarine, sliced thin

To Make: Preheat the oven to 350 degrees. Spread cherry pie filling evenly in a greased 9x13-inch baking dish. Sprinkle dry cake mix evenly over the top. Do not stir. Lay thin slices of butter or margarine evenly over the cake mix, covering as much surface as possible. Bake for 45 to 50 minutes until the top is golden and the edges are bubbling. Serve warm.

Peanut Butter Bars
1 cup peanut butter
1 cup powdered sugar
2 tablespoons butter or margarine, melted
1 and 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips

To Make: Mix peanut butter, powdered sugar, melted butter or margarine, and graham cracker crumbs together until well combined. Press evenly into a greased 9x13-inch pan. Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Spread over the peanut butter layer. Refrigerate 1 hour until chocolate is firm. Cut into bars.

Honey Nut Oat Bars
3 cups old-fashioned oats
1/2 cup honey
1/3 cup butter or margarine
1/4 cup brown sugar, packed
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon salt

To Make: Preheat the oven to 350 degrees. Combine honey, butter or margarine, and brown sugar in a saucepan over medium heat. Stir until butter melts and mixture is combined. Remove from heat and stir in vanilla. Pour over oats, cinnamon, and salt in a bowl and mix well. Press firmly into a greased 8-inch square pan. Bake for 20 to 25 minutes until golden. Cool completely in the pan before cutting.

Caramelized Peaches
4 peaches, halved and pitted (fresh or canned)
3 tablespoons brown sugar
1 tablespoon butter or margarine
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a skillet over medium heat. Place peach halves cut-side down in the skillet. Cook for 3 to 4 minutes until golden. Flip peaches and sprinkle with brown sugar and cinnamon. Cook for another 3 to 4 minutes until sugar melts and peaches are soft. Serve warm, plain or with a scoop of vanilla ice cream.

Chocolate Covered Pretzels
2 cups pretzel sticks or mini pretzels
1 cup semi-sweet chocolate chips
1 teaspoon oil

To Make: Line a baking sheet with parchment or wax paper. Melt chocolate chips and oil together in the microwave in 30-second bursts, stirring between each, until smooth. Dip pretzels one at a time into the chocolate, letting excess drip off. Place on a prepared baking sheet. Let sit at room temperature or refrigerate until chocolate is completely set, about 20 to 30 minutes.

Classic Blondies
1/2 cup butter or margarine, melted
1 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

To Make: Preheat the oven to 350 degrees. Stir melted butter or margarine and brown sugar together. Beat in egg and vanilla. Stir in flour, baking powder, and salt until just combined. Spread batter into a greased 8-inch square pan. Bake 20 to 25 minutes until the top is golden and a toothpick comes out with just a few moist crumbs. Do not overbake. Cool in pan before cutting.

Simple Chocolate Mousse
1 cup semi-sweet chocolate chips
3 cups heavy whipping cream, divided
2 tablespoons sugar

To Make: Melt chocolate chips with 1/2 cup cream in a saucepan over low heat, stirring until smooth. Remove from heat and let cool to room temperature, about 30 minutes. In a large bowl, beat the remaining 2 and 1/2 cups cream and sugar until stiff peaks form. Fold cooled chocolate mixture into whipped cream gently until no streaks remain. Spoon into cups and refrigerate at least 1 hour before serving.

Cinnamon Toast Crunch Treats
3 tablespoons butter or margarine
4 cups mini marshmallows
5 cups cinnamon cereal
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in cinnamon. Add cinnamon cereal and stir to coat evenly. Press firmly into a greased 9x13-inch pan. Let cool for 30 minutes at room temperature before cutting into squares.

Easy Vanilla Pudding Cake
1 box yellow cake mix, prepared according to package directions
1 box (3.4oz) instant vanilla pudding mix
2 cups milk

To Make: Bake yellow cake in a 9x13-inch pan according to package directions. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface, about 1 inch apart. Whisk pudding mix and milk for 2 minutes. Pour pudding over warm cake, pressing it into the holes. Refrigerate at least 2 hours before serving.

💗 Jo

 

After Dinner Desserts 4

Banana Bread
3 very ripe bananas
1/3 cup butter or margarine, melted
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 and 1/2 cups all-purpose flour

To Make: Preheat the oven to 350 degrees. Mash bananas in a bowl until smooth. Stir in melted butter or margarine, sugar, egg, and vanilla. Add baking soda and salt and stir. Fold in flour until just combined. Pour into a greased 9x5-inch loaf pan. Bake 55 to 65 minutes until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack.

Chocolate Cornstarch Pudding
1/2 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/4 teaspoon salt
2 and 3/4 cups milk
2 tablespoons butter or margarine
1 teaspoon vanilla extract

To Make: Whisk sugar, cocoa, cornstarch, and salt together in a saucepan. Gradually whisk in milk until smooth. Cook over medium heat, stirring constantly, until pudding thickens and bubbles, about 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into bowls and press a piece of plastic wrap directly on the surface to prevent a skin. Refrigerate for at least 1 hour.

Fried Bananas
3 bananas, cut in half lengthwise
2 tablespoons butter or margarine
3 tablespoons brown sugar
1/2 teaspoon cinnamon

To Make: Melt butter or margarine in a skillet over medium heat. Add banana halves cut-side down and cook for 2 minutes until golden. Flip bananas carefully and sprinkle with brown sugar and cinnamon. Cook for another 2 minutes until sugar melts and bananas are caramelized. Serve warm, plain or over vanilla ice cream.

Homemade Applesauce
6 medium apples, peeled, cored, and chopped
1/2 cup water
1/4 cup sugar
1 teaspoon cinnamon

To Make: Place apples and water in a medium saucepan. Cook over medium heat, stirring occasionally, until the apples are very soft, about 15 to 20 minutes. Mash with a fork or potato masher to desired consistency. Stir in sugar and cinnamon. Taste and add more sugar if needed. Serve warm or chilled.

Coconut Macaroons
2 and 2/3 cups sweetened shredded coconut
2/3 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 egg whites
1 teaspoon vanilla extract

To Make: Preheat the oven to 325 degrees. Stir together coconut, sugar, flour, and salt. Add egg whites and vanilla and mix until all coconut is coated. Drop by rounded tablespoons onto parchment-lined baking sheets. Bake 20 to 25 minutes until edges and tops are golden. Let cool completely on the pan before removing.

Graham Cracker Icebox Cake
2 cups heavy whipping cream or 1 tub (8oz) whipped topping
2 tablespoons sugar (skip if using whipped topping)
1 teaspoon vanilla extract
1 sleeve graham crackers
1 cup canned cherry pie filling

To Make: If using heavy cream, beat with sugar and vanilla until stiff peaks form. If using whipped topping, stir in vanilla. Spread a thin layer of whipped cream in the bottom of an 8-inch square dish. Lay graham crackers in a single layer on top, breaking to fit. Spread half the whipped cream over crackers. Add a layer of cherry pie filling. Repeat cracker, cream, and fruit layers. Top with remaining cream. Cover and refrigerate at least 4 hours or overnight before serving.

Baked Pears with Brown Sugar
4 pears, halved and cored
1/4 cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons butter or margarine

To Make: Preheat the oven to 375 degrees. Place pear halves cut-side up in a baking dish. Combine brown sugar and cinnamon and sprinkle over pears. Dot each pear with a small piece of butter or margarine. Add a splash of water to the bottom of the dish. Bake for 25 to 30 minutes until the pears are tender and caramelized on top.

Chocolate Peanut Butter Rice Crispy Treats
4 cups crisp rice cereal
1/2 cup peanut butter
1/3 cup honey or corn syrup
1/3 cup chocolate chips

To Make: Measure cereal into a large bowl. In a small saucepan, combine peanut butter and honey or corn syrup over low heat and stir until smooth and warm. Pour over cereal and stir to coat evenly. Press into a greased 9-inch square pan. Melt chocolate chips in the microwave in 30-second bursts, stirring between each, until smooth. Drizzle over top. Refrigerate 30 minutes until firm, then cut into bars.

Old-Fashioned Rice Crispy Treats
3 tablespoons butter or margarine
4 cups mini marshmallows
6 cups crisp rice cereal

To Make: Melt butter or margarine in a large saucepan over low heat. Add marshmallows and stir constantly until completely melted. Remove from heat and stir in cereal until evenly coated. Press firmly and evenly into a greased 13x9-inch pan using greased hands or a greased spatula. Let cool at room temperature 30 minutes before cutting into squares.

Vanilla Wafer Banana Cream Dessert
1 box (3.4oz) instant vanilla pudding mix
2 cups milk
3 ripe bananas, sliced
2 cups vanilla wafers
1 cup whipped topping

To Make: Whisk pudding mix and milk together for 2 minutes and let stand for 5 minutes to thicken. Fold in whipped topping. In a 9x13-inch dish, layer vanilla wafers, sliced bananas, and pudding mixture. Repeat layers until ingredients are used up, ending with pudding on top. Cover and refrigerate at least 2 hours before serving.

💗 Jo

After Dinner Desserts 3

Peach Cobbler
2 cans (15oz each) sliced peaches in juice, drained
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Pour melted butter or margarine into a 9x13-inch baking dish. Mix flour, 3/4 cup sugar, baking powder, salt, and milk until smooth and pour over butter. Do not stir. Toss drained peaches with remaining 1/4 cup sugar and spoon over batter. Do not stir. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.

Snickerdoodles
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons sugar
1 teaspoon cinnamon

To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, and cream of tartar together. Beat butter or margarine and 3/4 cup sugar until fluffy. Mix in egg and vanilla. Stir in flour mixture. Mix 2 tablespoons sugar and cinnamon in a small bowl. Roll dough into 1-inch balls and roll each in cinnamon sugar. Place on ungreased baking sheets. Bake 8 to 10 minutes until just set. Do not overbake.

Stovetop Tapioca Pudding
1/3 cup small pearl tapioca
2 and 3/4 cups milk
1/3 cup sugar
1 large egg
1 teaspoon vanilla extract
To Make: Soak tapioca in milk in a saucepan for 5 minutes. Cook over medium heat, stirring frequently, until mixture comes to a boil. Reduce heat to low and cook for 15 minutes, stirring often. In a small bowl, beat the egg with sugar. Slowly add a ladleful of hot pudding to the egg mixture, stirring constantly. Pour egg mixture back into the saucepan and cook for 2 more minutes, stirring. Remove from heat and stir in vanilla. Serve warm or chilled.

Molasses Cookies
2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon salt
3/4 cup butter or margarine, softened
1 cup sugar, plus more for rolling
1 large egg
1/4 cup molasses

To Make: Preheat the oven to 375 degrees. Whisk flour, baking soda, cinnamon, ginger, and salt together. Beat butter or margarine and sugar until fluffy. Mix in egg and molasses. Stir in flour mixture until combined. Roll into 1-inch balls and roll in sugar. Place on ungreased baking sheets. Bake for 8 to 10 minutes until the tops are just cracked. Cool on pan for 5 minutes.

Cornbread Pudding
1 cup cornmeal
1/2 cup all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
2 large eggs
3 tablespoons butter or margarine, melted
1/2 cup raisins

To Make: Preheat the oven to 350 degrees. Stir together cornmeal, flour, sugar, baking powder, and salt. Whisk in milk, eggs, and melted butter or margarine until smooth. Fold in raisins. Pour into a greased 8-inch square baking dish. Bake 30 to 35 minutes until golden and set in the center. Serve warm, plain or with a drizzle of honey.

No-Bake Chocolate Oat Cookies
2 cups sugar
1/2 cup milk
1/2 cup butter or margarine
1/3 cup cocoa powder
3 cups old-fashioned oats
1 teaspoon vanilla extract
Pinch of salt

To Make: Combine sugar, milk, butter or margarine, and cocoa powder in a saucepan over medium heat. Bring to a boil and boil for exactly 1 minute, stirring constantly. Remove from heat and stir in oats, vanilla, and salt. Working quickly, drop by rounded tablespoons onto wax paper or parchment. Let cool at room temperature until firm, about 30 minutes.

Canned Fruit Parfaits
1 can (15oz) fruit cocktail, drained
1 cup plain yogurt
2 tablespoons honey
1/2 cup granola or crushed crackers

To Make: Stir honey into yogurt. Spoon a layer of yogurt into the bottom of 4 glasses or cups. Top with a layer of drained fruit cocktail. Sprinkle with granola or crushed crackers. Repeat layers if glasses are tall enough. Serve immediately or refrigerate for up to 1 hour.

Strawberry Shortcake
2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup butter or margarine, cold and cut into pieces
3/4 cup milk
2 cups fresh or frozen strawberries, sliced
2 tablespoons sugar for berries
Whipped topping for serving

To Make: Preheat the oven to 425 degrees. Mix flour, 2 tablespoons sugar, baking powder, and salt. Cut in butter or margarine until the mixture looks like coarse crumbs. Stir in milk just until dough comes together. Drop by large spoonfuls onto an ungreased baking sheet. Bake for 12 to 15 minutes until golden. Meanwhile, toss sliced strawberries with 2 tablespoons of sugar and let sit for 15 minutes. Split warm shortcakes and top with strawberries and whipped topping.

Pumpkin Pudding
1 can (15oz) pumpkin puree
1 cup milk
1/2 cup sugar
2 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract

To Make: Whisk pumpkin puree, milk, sugar, cornstarch, cinnamon, ginger, nutmeg, and salt together in a saucepan. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Remove from heat and stir in vanilla. Pour into serving cups and refrigerate for at least 1 hour. Serve chilled.

Lemon Icebox Pie
1 can (14oz) sweetened condensed milk
1/2 cup lemon juice (from about 3 lemons)
2 large eggs
1 store-bought graham cracker crust

To Make: Preheat the oven to 350 degrees. Whisk sweetened condensed milk, lemon juice, and eggs together until smooth. Pour into graham cracker crust. Bake for 15 to 18 minutes until just set in the center. Let cool to room temperature, then refrigerate at least 2 hours before slicing. Serve cold.

💗 Jo

 

After Dinner Desserts 2

Stovetop Poached Pears
4 pears, peeled and cored
2 cups water
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

To Make: Combine water, sugar, vanilla, and cinnamon in a saucepan over medium heat and stir until sugar dissolves. Add pears and bring to a gentle simmer. Cook uncovered for 15 to 20 minutes, turning pears occasionally, until tender when pierced with a fork. Remove pears and boil the remaining liquid for 5 minutes until slightly thickened. Spoon sauce over pears to serve.

Chocolate Mug Cake
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons cocoa powder
1 large egg
3 tablespoons milk
3 tablespoons oil
1/4 teaspoon baking powder
Pinch of salt

To Make: Stir together flour, sugar, cocoa powder, baking powder, and salt in a large microwave-safe mug. Add egg, milk, and oil and mix until smooth. Microwave on high for 1 minute and 30 seconds to 2 minutes until the cake is just set. Let stand for 1 minute before eating. The cake will be hot.

Cinnamon Baked Apples
4 medium apples
4 tablespoons brown sugar
2 teaspoons cinnamon
2 tablespoons butter or margarine
1/4 cup water

To Make: Preheat the oven to 375 degrees. Core each apple, leaving the bottom intact to form a cup. Place apples in a baking dish. Fill each apple with 1 tablespoon brown sugar and a pinch of cinnamon. Top each with a small piece of butter or margarine. Pour water into the bottom of the dish. Bake for 30 to 35 minutes until the apples are tender. Spoon pan juices over apples before serving.

Sugar Cookies
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter or margarine, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract

To Make: Preheat the oven to 375 degrees. Whisk flour, baking powder, and salt together in a bowl. In a separate bowl, beat butter or margarine and sugar until light and fluffy. Mix in egg and vanilla. Stir in flour mixture until dough forms. Roll into 1-inch balls and place on ungreased baking sheets. Flatten slightly with your palm. Bake for 9 to 11 minutes until the edges are just golden. Cool on a baking sheet for 2 minutes.

Chocolate Chip Cookies
2 and 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 cups chocolate chips

To Make: Preheat the oven to 375 degrees. Stir flour, baking soda, and salt together in a bowl. In a large bowl, beat butter or margarine, sugar, and brown sugar until creamy. Add eggs and vanilla and beat well. Gradually mix in flour mixture. Stir in chocolate chips. Drop rounded tablespoons onto ungreased baking sheets. Bake for 9 to 11 minutes until golden brown. Cool on baking sheet 2 minutes before removing.

Peanut Butter Fudge
2 cups sugar
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla extract

To Make: Combine sugar and milk in a saucepan over medium heat. Stir until sugar dissolves, then bring to a boil. Boil for 3 minutes without stirring. Remove from heat and stir in peanut butter and vanilla until smooth. Quickly pour into a greased 8-inch square pan and spread evenly. Let cool completely at room temperature, then cut into squares.

Skillet Brownies
1/2 cup butter or margarine
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

To Make: Preheat the oven to 350 degrees. Melt butter or margarine in a 10-inch oven-safe skillet over low heat. Remove from heat and stir in sugar, eggs, and vanilla. Add cocoa powder, flour, salt, and baking powder and stir until just combined. Spread evenly in the skillet. Bake 20 to 25 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. Cool before slicing.

Creamy Banana Ice Cream
4 ripe bananas, sliced and frozen
1/2 teaspoon vanilla extract

To Make: Place frozen banana slices in a blender or food processor. Blend, stopping to scrape down sides as needed, until mixture is smooth and creamy, about 2 to 3 minutes. Add vanilla and blend for a few more seconds. Serve immediately as soft-serve or spread into a container and freeze for 1 to 2 hours for firmer ice cream.

Stovetop Chocolate Fondue
1 cup semi-sweet chocolate chips
1/2 cup milk
1 tablespoon butter or margarine
Banana slices, bread cubes, or apple slices for dipping

To Make: Combine chocolate chips, milk, and butter or margarine in a small saucepan over low heat. Stir constantly until chips are melted and mixture is smooth, about 5 minutes. Do not let it boil. Transfer to a bowl and serve immediately with banana slices, bread cubes, or apple slices for dipping.

Homemade Caramel Sauce over Ice Cream
1 cup sugar
1/4 cup water
1/2 cup milk
2 tablespoons butter or margarine
1/2 teaspoon vanilla extract
Vanilla ice cream for serving

To Make: Combine sugar and water in a saucepan over medium heat. Stir until sugar dissolves, then stop stirring and let it cook until it turns a deep amber color, about 8 to 10 minutes. Carefully stir in milk (mixture will bubble vigorously). Add butter or margarine and vanilla and stir until smooth. Let cool slightly and spoon over vanilla ice cream.

💗 Jo

 

After Dinner Desserts 1

 This month we will be looking at after dinner desserts - enjoy!

Classic Chocolate Pudding
2 cups milk
3 tablespoons sugar
2 tablespoons cocoa powder
2 tablespoons cornstarch
1 tablespoon butter or margarine
1 teaspoon vanilla extract
Pinch of salt

To Make: In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Slowly stir in milk until smooth. Cook over medium heat, stirring constantly, until mixture thickens and begins to bubble, about 8 to 10 minutes. Remove from heat and stir in butter or margarine and vanilla. Pour into serving cups. Serve warm or refrigerate at least 1 hour before serving.

Banana Pudding Cups
2 cups milk
1 box (3.4oz) instant vanilla pudding mix
2 ripe bananas, sliced
1 cup vanilla wafers, crushed

To Make: Whisk pudding mix into milk for 2 minutes until it begins to thicken. Let stand for 5 minutes. Layer crushed vanilla wafers, sliced bananas, and pudding in cups or a bowl. Repeat layers. Refrigerate at least 30 minutes before serving.

Peanut Butter Cookies
1 cup peanut butter
1 cup sugar
1 large egg

To Make: Preheat the oven to 350 degrees. Mix peanut butter, sugar, and egg together in a bowl until well combined. Roll into 1-inch balls and place on an ungreased baking sheet. Flatten each ball with a fork in a criss-cross pattern. Bake for 10 to 12 minutes until lightly golden. Cool on pan 5 minutes before removing.

Oatmeal Raisin Cookies
1 cup butter or margarine, softened
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup raisins

To Make: Preheat the oven to 350 degrees. Beat butter or margarine and brown sugar together until fluffy. Add eggs and vanilla and mix well. Stir in flour, baking soda, cinnamon, and salt until combined. Fold in oats and raisins. Drop by rounded tablespoons onto ungreased baking sheets. Bake for 10 to 12 minutes until golden. Cool on pan 2 minutes before transferring.

Cinnamon Sugar Fried Dough
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup water
Oil for frying
1/2 cup sugar
2 teaspoons cinnamon

To Make: Mix flour, baking powder, salt, and water into a soft dough. Let rest for 10 minutes. Mix sugar and cinnamon in a bowl and set aside. Heat about 2 inches of oil in a skillet over medium heat. Tear off pieces of dough and stretch into flat rounds about 4 inches wide. Fry 2 to 3 minutes per side until golden brown. Drain on paper towels and immediately toss in cinnamon sugar.

Rice Pudding
1 cup white rice
2 cups water
2 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

To Make: Cook rice in water over medium heat until water is absorbed, about 15 minutes. Stir in milk and sugar. Continue cooking over low heat, stirring frequently, until mixture thickens, about 20 minutes. Remove from heat and stir in vanilla. Spoon into bowls and sprinkle with cinnamon. Serve warm or chilled.

Apple Crisp
4 medium apples, peeled and sliced thin
2 tablespoons sugar
1 teaspoon cinnamon, divided
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 teaspoon salt
1/3 cup butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Toss apple slices with 2 tablespoons sugar and 1/2 teaspoon cinnamon. Spread into a greased 9-inch baking dish. In a bowl, stir together oats, flour, brown sugar, remaining 1/2 teaspoon cinnamon, and salt. Drizzle in melted butter or margarine and stir until crumbly. Spread topping evenly over apples. Bake for 35 to 40 minutes until the topping is golden and apples are tender.

No-Bake Peanut Butter Balls
1 cup peanut butter
1 cup powdered sugar
1/2 cup old-fashioned oats
1 teaspoon vanilla extract

To Make: Mix peanut butter, powdered sugar, oats, and vanilla together in a bowl until well combined. If the mixture is too soft, refrigerate for 15 minutes. Roll into 1-inch balls and place on a parchment-lined tray. Refrigerate at least 30 minutes before serving.

Bread Pudding
4 cups day-old bread, torn into chunks
2 cups milk
2 large eggs
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
2 tablespoons butter or margarine, melted

To Make: Preheat the oven to 350 degrees. Place bread chunks in a greased 8-inch square baking dish. Whisk together milk, eggs, sugar, vanilla, cinnamon, and melted butter or margarine. Pour over bread and press down gently so bread soaks up the liquid. Let sit for 10 minutes. Bake for 40 to 45 minutes until the top is golden and the center is set.

Vanilla Mug Cake
4 tablespoons all-purpose flour
4 tablespoons sugar
1 large egg
3 tablespoons milk
3 tablespoons oil
1/2 teaspoon vanilla extract
1/4 teaspoon baking powder

To Make: Add flour, sugar, baking powder, egg, milk, oil, and vanilla to a large microwave-safe mug and stir until smooth. Microwave on high for 1 minute and 30 seconds to 2 minutes until the cake is just set in the center. Let cool for 1 minute before eating. The cake will be hot.

💗 Jo

 

Seasoning Blends & Spice Mixes Part 2

 Here is part two of the seasoning blends and spice mixes just like promised. I hope you are enjoying them like all my recipes and as always I will make the download of both part one and part two available at the end of the month.

 

51) Vegetable Seasoning Blend 
¼ cup onion powder 
¼ cup dried parsley flakes 
2 tablespoons salt-free lemon pepper 
2 tablespoons garlic powder 
2 tablespoons celery seeds 
2 teaspoons sage 
2 teaspoons marjoram 
2 teaspoons thyme 
2 teaspoons basil 
2 teaspoons oregano 
2 teaspoons pepper 
2 teaspoons dill weed 
 

To Make: Combine ingredients together well. and store in a jar. Sprinkle this blend on any vegetable before roasting at 400 degrees Fahrenheit for 20 to 30 minutes, or use it to season soups and stews. A little goes a long way — start with ½ teaspoon per cup of vegetables. 
 

52) Coffee Spice Rub (Great for Beef) 
2 tablespoons ground coffee 
1 tablespoon brown sugar 
1 teaspoon black pepper 
1 teaspoon paprika 
 

To Make: Combine ingredients together well.. Press this rub firmly onto all sides of a beef steak or roast before cooking. For steaks, let the rub sit on the meat for at least 15 minutes before grilling or pan-searing over high heat, about 3 to 4 minutes per side for medium-rare. The coffee adds a deep, rich crust.
 
53) Sweet Heat Honey Rub 
2 tablespoons brown sugar 
1 teaspoon chili flakes 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Rub onto chicken, ribs, or pork before baking or grilling. For chicken, bake at 375 degrees Fahrenheit for 35 to 45 minutes, or until the internal temperature reaches 165 degrees Fahrenheit. The brown sugar will caramelize during cooking, creating a sweet and spicy glaze. 
 

54) Dill Pickle Seasoning 
2 tablespoons dried dill 
1 tablespoon vinegar powder (or fine citric acid substitute) 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Mix all ingredients well and store in an airtight container. Sprinkle this tangy blend on french fries, popcorn, potato chips, or roasted potatoes while still hot. You can also use it to season chicken or mix into a dip. 
 

55) Applewood Sweet Smoke Blend 
2 tablespoons smoked paprika 
1 tablespoon brown sugar 
1 teaspoon mustard powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use as a dry rub on pork ribs, pork shoulder, or chicken before baking or grilling. For ribs, rub the seasoning all over, wrap tightly in foil, and bake at 300 degrees Fahrenheit for 2 to 2½ hours until tender. Then uncover and broil for 5 to 10 minutes for a caramelized finish. 
 

56) Jamaican Jerk-Style Seasoning 
1 tablespoon allspice 
1 teaspoon thyme 
1 teaspoon garlic powder 
½ teaspoon cinnamon 
½ teaspoon cayenne 
 

To Make: Mix all spices together. Rub generously onto chicken, pork, or shrimp and let it marinate for at least 1 hour, or overnight for best results. Grill over medium-high heat or bake at 400 degrees Fahrenheit for 25 to 35 minutes until cooked through. The allspice and cinnamon give it that distinctive Caribbean warmth. 
 

57) Brown Sugar Mustard Rub 
2 tablespoons brown sugar
1 tablespoon mustard powder 
1 teaspoon paprika 
 

To Make: Combine ingredients together well.. Press this rub firmly onto pork chops, ham, or chicken before baking. Bake pork chops at 375 degrees Fahrenheit for 20 to 25 minutes until cooked through to an internal temperature of 145 degrees Fahrenheit. The brown sugar will form a sweet, slightly caramelized crust during cooking. 
 

58) Spiced Cocoa Rub (for Meat or Desserts) 
1 tablespoon cocoa powder 
1 tablespoon brown sugar 
1 teaspoon chili powder 
 

To Make: Mix all three ingredients together. For meat, press this rub onto beef or pork and sear in a hot pan for a rich, deeply flavored crust. For a dessert use, mix it into brownie batter or sprinkle on top of hot chocolate or mocha drinks. 
 

59) Warm Gingerbread Spice 
1 tablespoon ginger 
1 tablespoon cinnamon 
½ teaspoon cloves 
½ teaspoon nutmeg 
 

To Make: Mix all spices together and store in an airtight jar. Use about 1 to 2 teaspoons per batch of cookies, cakes, or muffins. This blend also works well stirred into oatmeal, added to a smoothie, or used to spice up pancake batter. 
 

60) Tangy Ranch-Style Dry Mix 
1 tablespoon dried dill 
1 tablespoon parsley 
1 teaspoon garlic powder 
1 teaspoon onion powder 
 

To Make: Combine ingredients together well. and store in an airtight container. To make ranch dressing, whisk 2 tablespoons of this mix into ½ cup of mayonnaise and ½ cup of buttermilk (or regular milk with a splash of vinegar). Stir well and refrigerate for 30 minutes before serving. Also great sprinkled dry on popcorn or roasted vegetables. 
 

61) Sweet and Smoky Chip Blend 
2 tablespoons smoked paprika 
1 tablespoon sugar 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. Toss freshly cooked or store-bought plain potato chips in this seasoning while still warm for best adhesion. Also works great on popcorn or as a rub for grilled chicken.
 

62) Toasted Sesame Ginger Sprinkle 
1 tablespoon sesame seeds 
1 teaspoon ground ginger 
½ teaspoon garlic powder 
1 pinch sugar 
 

To Make: If your sesame seeds are raw, toast them first in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently, until golden and fragrant. Let cool, then mix with the remaining ingredients. Sprinkle over stir-fry dishes, rice bowls, salads, or roasted vegetables. 
 

63) Vinegar Salt and Chip Seasoning 
1 tablespoon vinegar powder (or citric acid mix) 
1 teaspoon salt 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Sprinkle over hot french fries, potato chips, or popcorn immediately after cooking so the seasoning sticks. This gives a tangy, salt-and-vinegar flavor similar to classic British-style chip seasoning. 
 

64) Simple Herb Vinegar Seasoning Blend 
1 tablespoon dried parsley 
1 teaspoon dried dill 
1 teaspoon garlic powder 
½ teaspoon onion powder 
½ teaspoon salt 
¼ teaspoon sugar 
¼ teaspoon citric acid (or very fine vinegar powder substitute) 
 

To Make: Mix thoroughly and store in an airtight container. Sprinkle this light, tangy herb blend over roasted or fried potatoes, chicken, rice, pasta, or steamed vegetables. It has a dry vinaigrette-style flavor that works as a finishing seasoning. 
 

65) Smoky Maple BBQ Dry Rub 
2 tablespoons smoked paprika 
1 tablespoon brown sugar 
1 teaspoon salt 
1 teaspoon black pepper 
½ teaspoon garlic powder 
 

To Make: Combine ingredients together well.. Press this rub firmly onto ribs, chicken, or pork shoulder before baking or grilling. For the best results, let the meat rest with the rub on it for at least 30 minutes before cooking. Grill over medium heat or bake at 325 degrees Fahrenheit low and slow for tender, flavorful results. 
 

66) Lemon Garlic Rice Sprinkle 
1 tablespoon dried lemon peel
1 tablespoon garlic powder 
1 teaspoon parsley 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Stir about 1 teaspoon of this blend into cooked rice along with a little butter, or sprinkle over roasted chicken or steamed vegetables as a finishing seasoning. 
 

67) Simple Italian Bread Dip Mix 
1 tablespoon oregano 
1 tablespoon basil 
1 teaspoon garlic powder 
½ teaspoon salt 
Optional: olive oil for serving 
 

To Make: Mix all dry ingredients together and store in a jar. To serve as a bread dip, pour a small dish of olive oil and sprinkle about 1 teaspoon of this mix on top. Dip crusty bread or a sliced baguette directly into the oil and seasoning. Also great sprinkled on focaccia or pizza dough before baking. 
 

68) Onion Lover's Seasoning 
2 tablespoons onion powder 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use this simple blend on burgers, steaks, roasted potatoes, or chicken. It gives a strong savory onion flavor without any fresh chopping. Sprinkle generously before cooking. 
 

69) Chili Garlic Kick Blend 
1 tablespoon chili powder 
1 teaspoon garlic powder 
½ teaspoon salt 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Use as a quick all-purpose seasoning on chicken, shrimp, or roasted vegetables. The small amount of sugar balances the heat and gives a slightly sweet finish. 
 

70) Paprika Pepper Blend 
2 tablespoons paprika 
1 teaspoon black pepper 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. This simple blend is a great all-purpose seasoning for chicken, pork, potatoes, or eggs. Sprinkle on before cooking and adjust the amount to taste.
 

71) Simple Burrito Spice 
1 tablespoon cumin 
1 teaspoon chili powder 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Add this blend to cooked ground beef or chicken along with a splash of water and simmer for 5 minutes. Use as a filling for burritos, tacos, or burrito bowls with rice, beans, and your favorite toppings. 
 

72) Garlic Salt DIY 
2 tablespoons salt 
1 tablespoon garlic powder 
 

To Make: Mix the salt and garlic powder together thoroughly and store in an airtight jar. Use this as a direct replacement for store-bought garlic salt in any recipe. It is great on garlic bread, pasta, vegetables, or any savory dish. 
 

73) Sweet Chili Dust 
1 tablespoon chili powder 
1 tablespoon sugar 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Sprinkle over fresh fruit like mango, watermelon, or pineapple for a sweet-heat combination. Also great on roasted sweet potatoes or as a rim seasoning for drinks. A little goes a long way. 
 

74) Basic Herb Blend 
1 tablespoon oregano 
1 tablespoon basil 
1 teaspoon thyme 
 

To Make: Mix all herbs together and store in an airtight jar. Use this simple blend to season pasta sauce, soups, roasted chicken, or grilled vegetables. Start with ½ teaspoon per serving and adjust to taste. 
 

75) Orange Pepper Zest Blend 
1 tablespoon dried orange peel (or DIY dried zest) 
1 teaspoon black pepper 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Mix all ingredients and store in an airtight container. Use this bright, peppery blend on chicken, fish, or pork. It also works great mixed into a salad dressing or sprinkled on roasted carrots. To make your own dried orange zest, zest fresh oranges and spread on a baking sheet to dry at room temperature for 24 hours.

 

76) Savory Peanut Dust 
2 tablespoons finely crushed peanuts 
1 teaspoon salt 
½ teaspoon sugar 
½ teaspoon chili powder 
 

To Make: Crush dry roasted peanuts into a very fine powder using a food processor, blender, or by placing them in a bag and rolling with a rolling pin. Mix the crushed peanuts with the remaining ingredients. Sprinkle over noodle dishes, rice, salads, or roasted vegetables for a nutty, savory crunch. 
 

77) Toasted Bread Crumb Seasoning 
2 tablespoons very fine dry breadcrumbs 
1 teaspoon garlic powder 
½ teaspoon salt 
½ teaspoon paprika 
 

To Make: If your breadcrumbs are not already golden, toast them first in a dry pan over medium heat for 2 to 3 minutes, stirring often, until lightly browned. Let cool, then mix with the spices. Sprinkle over pasta, soups, salads, or baked vegetables for added texture and flavor. 
 

78) Warm Nutmeg Savory Blend 
1 teaspoon nutmeg 
1 teaspoon black pepper 
1 teaspoon garlic powder 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. This warming blend pairs well with creamy dishes like mashed potatoes, pasta with cream sauce, or baked squash. Sprinkle a small amount at a time — nutmeg is strong, so start with just a pinch and add more to taste. 
 

79) Caramel Salt Popcorn Dust 
1 tablespoon brown sugar 
1 teaspoon salt 
Optional: ½ teaspoon butter powder 
 

To Make: Mix the brown sugar and salt together (and butter powder if using). Pop your popcorn in oil on the stovetop or in an air popper. While still warm, toss the popcorn with this dry seasoning and a little melted butter so it sticks. Spread on a baking sheet and bake at 250 degrees Fahrenheit for 15 minutes for a crunchier finish. 
 

80) Smoked Chili Vinegar Blend 
1 tablespoon smoked paprika 
1 teaspoon chili powder 
½ teaspoon citric acid 
½ teaspoon salt

To Make: Combine ingredients together well. and store in an airtight container. This smoky, tangy blend is great on chicken wings, roasted potatoes, or grilled corn. The citric acid adds a sharp tang that balances the smokiness. 
 

81) Roasted Garlic Herb Dust 
1 tablespoon garlic powder 
1 teaspoon thyme 
1 teaspoon parsley 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. Use this herb-forward blend on roasted chicken, potatoes, or bread. Sprinkle over vegetables before roasting at 400 degrees Fahrenheit for 20 to 30 minutes, or mix into soft butter to make a compound butter for finishing steaks or fish. 
 

82) Simple Soy-Free Umami Rice Mix 
1 tablespoon bouillon powder (chicken or beef) 
1 teaspoon onion powder 
½ teaspoon garlic powder 
½ teaspoon sugar 
 

To Make: Combine ingredients together well.. Stir about 1 teaspoon of this blend into 2 cups of water before adding your dry rice for cooking, or sprinkle over cooked rice and mix in. It gives a deep savory flavor similar to soy sauce seasoned rice without any soy. 
 

83) Burnt Garlic Pepper Mix 
1 tablespoon garlic powder 
1 teaspoon black pepper 
½ teaspoon salt 
 

To Make: Place the garlic powder in a dry skillet over low to medium heat. Stir constantly for 2 to 3 minutes until the powder turns a shade darker and smells toasted — do not let it burn completely or it will taste bitter. Remove from the pan immediately and let it cool. Mix with the pepper and salt. Use on pasta, grilled meats, or potatoes for a deep, toasted garlic flavor. 
 

84) Corn Toast Seasoning 
2 tablespoons finely ground cornmeal 
1 teaspoon salt 
½ teaspoon sugar 
½ teaspoon paprika 
 

To Make: Combine ingredients together well.. This blend adds both flavor and a subtle crunch. Sprinkle over popcorn, roasted corn, or grilled chicken. You can also add it to the outside of bread dough before baking for a crispy, flavorful crust.
 

85) Toasted Spice Seed Blend 
1 teaspoon cumin seeds 
1 teaspoon coriander seeds 
½ teaspoon salt 
 

To Make: Place the cumin seeds and coriander seeds in a dry skillet over medium heat. Stir and toast for 2 to 3 minutes until fragrant and slightly darker. Remove from the heat and let cool completely. Grind using a spice grinder, mortar and pestle, or a small blender until fine. Mix with the salt. Use on roasted vegetables, lentils, rice, or as a finishing spice on soups and stews. 
 

86) Dry Gravy Potato Dust 
1 tablespoon beef bouillon powder 
1 teaspoon cornstarch 
½ teaspoon black pepper 
 

To Make: Combine ingredients together well.. Sprinkle over hot, freshly cooked french fries or roasted potatoes and toss to coat. The bouillon and cornstarch create a savory, gravy-like coating on the outside of the potatoes. You can also dissolve this blend in 1 cup of hot water to make a quick thin gravy. 
 

87) Cocoa Chili Salt 
1 tablespoon cocoa powder 
1 teaspoon chili powder 
½ teaspoon salt 
 

To Make: Mix all three ingredients together. Use as a savory dry rub on beef, pork ribs, or black beans. The cocoa adds depth and earthiness rather than sweetness, making this a truly savory blend. Rub onto meat and let sit for 15 minutes before cooking. 
 

88) Montreal Steak Seasoning 
2 tablespoons coarse salt 
1 tablespoon cracked black pepper 
1 tablespoon dried garlic 
1 tablespoon dried onion 
1 tablespoon red pepper flakes 
1 teaspoon dill seed 
1 teaspoon coriander 
 

To Make: Combine all ingredients and store in an airtight jar. Press this rub generously onto both sides of a steak, burger patty, or roast before cooking. For steaks, let the seasoning rest on the meat for at least 30 minutes before grilling or pan-searing over high heat. 
 

89) Garam Masala (Traditional Indian Blend) 
1 tablespoon ground cumin 
1½ teaspoons ground coriander 
1½ teaspoons ground cardamom 
1½ teaspoons black pepper 
1 teaspoon ground cinnamon 
½ teaspoon ground cloves 
½ teaspoon ground nutmeg 
 

To Make: Whisk all spices together and store in an airtight jar away from light and heat to preserve the aroma. Garam masala is typically added near the end of cooking — stir in ½ to 1 teaspoon per serving into curries, lentil dishes, or soups in the last few minutes before serving. 
 

90) Everything Bagel Seasoning 
2 tablespoons poppy seeds 
1 tablespoon white sesame seeds 
1 tablespoon black sesame seeds 
1½ tablespoons dried minced garlic 
1½ tablespoons dried minced onion 
1 teaspoon coarse salt 
 

To Make: Combine ingredients together well. and store in a jar. Sprinkle generously on cream cheese, scrambled eggs, avocado toast, or bagels. It is also great on roasted vegetables, popcorn, or pressed into the top of homemade bread before baking. 
 

91) Harissa Dry Rub 
3 tablespoons smoked paprika 
1 tablespoon chili flakes 
1 teaspoon ground caraway 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon garlic powder 
1 teaspoon salt 
 

To Make: Combine ingredients together well.. Use as a dry rub on chicken, lamb, or beef before grilling or roasting. To make a quick paste, mix 2 tablespoons of this blend with 1 tablespoon of oil and a splash of lemon juice, then rub onto the meat. Roast at 400 degrees Fahrenheit for 25 to 40 minutes depending on the cut. 
 

92) Chimichurri Dry Blend 
2 tablespoons dried parsley 
1 tablespoon dried oregano 
1 tablespoon dried minced garlic 
1 teaspoon red pepper flakes 
1 teaspoon dried minced onion 
½ teaspoon salt 
 

To Make: Combine ingredients together well.. To use dry, sprinkle over grilled steak, chicken, or shrimp immediately after cooking. To make chimichurri sauce, combine 2 tablespoons of this dry blend with 2 tablespoons of red wine vinegar and ¼ cup of olive oil. Stir and let it rest for 10 minutes before spooning over your meat. 
 

93) Thai Red Curry Powder 
2 tablespoons chili powder 
1 tablespoon ground lemongrass 
1 teaspoon ground ginger 
1 teaspoon garlic powder 
1 teaspoon ground coriander 
1 teaspoon ground cumin 
 

To Make: Combine all spices and store in an airtight jar. Use in soups or stir-fry dishes, or whisk 1 to 2 teaspoons into a can of coconut milk to make a quick curry sauce. Add chicken, shrimp, or vegetables and simmer over medium heat for 15 to 20 minutes until cooked through. Serve over rice. 
 

94) Pizza Seasoning 
2 tablespoons dried oregano 
1 tablespoon dried basil 
1 tablespoon dried minced garlic 
1 tablespoon dried minced onion 
1 teaspoon red pepper flakes 
1 teaspoon ground fennel 
 

To Make: Combine all ingredients and store in a jar. Sprinkle over homemade pizza dough before adding toppings, or stir into jarred tomato sauce to give it a more authentic Italian flavor. Also great added to garlic bread or mixed into meatballs. 
 

95) Shawarma Seasoning 
1 tablespoon ground cumin 
1 tablespoon ground coriander 
1 tablespoon garlic powder 
1 teaspoon paprika 
1 teaspoon turmeric 
½ teaspoon ground cloves 
½ teaspoon cayenne 
½ teaspoon cinnamon 
 

To Make: Combine all spices together well. Rub generously onto sliced chicken, beef strips, or canned chickpeas along with a little oil and lemon juice. Let it marinate for at least 30 minutes. Cook in a hot skillet over medium-high heat for 5 to 8 minutes until golden and cooked through. Serve in flatbread with vegetables and sauce. 
 

96) Pot Roast Seasoning 
1 tablespoon dried thyme 
1 tablespoon dried rosemary
½ teaspoon ground bay leaf 
1 tablespoon onion powder 
1 tablespoon garlic powder 
1 teaspoon celery salt 
 

To Make: Combine ingredients together well.. Rub this seasoning all over a beef chuck roast before cooking. Sear the roast in a hot pan with a little oil for 3 to 4 minutes per side until browned. Then transfer to a slow cooker or covered baking dish with broth and vegetables. Cook on low for 8 hours in a slow cooker, or in the oven at 300 degrees Fahrenheit for 3 to 4 hours until tender. 
 

97) Tuscan Herb Blend 
1 tablespoon dried rosemary 
1 tablespoon dried sage 
1 tablespoon dried oregano 
1 tablespoon dried garlic 
1 teaspoon dried lemon peel 
 

To Make: Mix all ingredients and store in an airtight jar. Use this blend on roasted chicken, pork, or focaccia bread. Rub onto chicken with olive oil and roast at 375 degrees Fahrenheit for 45 to 60 minutes depending on size, until the internal temperature reaches 165 degrees Fahrenheit and the skin is golden. 
 

98) Mulling Spices 
4 cinnamon sticks, crushed 
2 tablespoons whole cloves 
2 tablespoons whole allspice 
4 star anise 
2 tablespoons dried orange peel 
 

To Make: Lightly crush or break the cinnamon sticks and mix with the remaining spices. To use, place 2 to 3 tablespoons of this blend in a small muslin bag or tea strainer. Add to a saucepan with 1 quart of apple cider or red wine. Warm over low heat for 20 to 30 minutes — do not boil. The longer it simmers, the richer the flavor. Strain and serve warm. 
 

99) Lemon-Herb Fish Rub 
1 tablespoon dried lemon peel 
1 tablespoon dried dill 
1 tablespoon dried parsley 
1 teaspoon garlic powder 
1 teaspoon onion powder 
½ teaspoon black pepper 
 

To Make: Combine ingredients together well.. Sprinkle generously over salmon or white fish fillets and gently press to adhere. Bake at 400 degrees Fahrenheit for 10 to 15 minutes
depending on thickness, until the fish flakes easily with a fork. It is also great on shrimp — simply toss with a little oil and the seasoning, then grill or pan-fry for 2 to 3 minutes per side. 
 

100) Self-Rising Flour Blend 
1 cup all-purpose flour 
1½ teaspoons baking powder 
¼ teaspoon salt 

 

To Make: Whisk or sift all three ingredients together thoroughly until well combined. Use as a direct replacement for self-rising flour in biscuit, pancake, or quick bread recipes. Make fresh each time you need it or store in an airtight container for up to a few months, giving it a stir or re-sift before using.

💗 Jo