Ingredients :

1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired

Directions :

1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Credit: Susan Recipe

Ingredients

2 cups all-purpose flour
1 1⁄2 teaspoons salt
1 tablespoon sugar
4 teaspoons baking powder
1⁄4 teaspoon baking soda
3 tablespoons vegetable shortening
4 teaspoons Butter Flavor Crisco
1 cup buttermilk

How To Make KFC Biscuits

PREHEAT oven to 400°F; COMBINE 2 cups all-purpose flour, 1 1/2 teaspoons salt, 1 tablespoon sugar, 4 teaspoons baking powder and 1/4 teaspoon baking soda in a large mixing bowl; CUT in shortenings until mixture resembles coarse crumbs.
STIR in 1 cup buttermilk just until a soft dough forms (dough will be very loose and sticky at this point).
SPRINKLE flour over a large wooden board; TURN dough onto a floured board and knead gently 10 to 12 times or until no longer sticky, re-flouring board as necessary while kneading.

DIVIDE dough in half; GENTLY pat or roll each half into an 8-inch circle 1/2-inch thick.
CUT out biscuits – pressing straight down – with a 2-inch biscuit cutter.
REFORM scraps, working it as little as possible and continue cutting.
PLACE cut biscuits on an ungreased baking sheet with edges barely touching; BRUSH tops of the biscuits with whole milk.
BAKE for 15 minutes, or until golden brown.
IMMEDIATELY brush biscuits with margarine (or butter) after baking.

Credit: Susan Recipe

Ingredients

• 1 lb bacon ( finely chopped)
• 1 medium onion (chopped)
• 2 lbs cabbage (finely diced)
• 1/4 teaspoon red pepper flakes
• 2 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1 tsp olive oil
• 1/2 teaspoon salt

Instructions

Fry bacon with occasional stirring until the fat renders and will take a crispy brown appearance.

Remove the bacon on paper towels to drain and set aside.

Take oil in a pan, heat it now add chopped onion and minced garlic into pan and stir until onion and garlic become translucent.

Now add cabbage and pepper flakes, salt into pan and stir until the cabbage is tender if you prefer it softer put a lid on the frying pan that will give it some steam.

Crumble the fried bacon into the pan and mix well.

You can keep in the fridge for a day or two and can be reheated in a hot frying pan, but its best freshly made.

Credit: Susanrecipe

Recipe:

– Bake at 375 for 25 minutes –

3 cups of cooked chicken

2 cans Cream of Chicken

1 bag frozen veggies (3 cups veggies)

2 cups shredded cheese

2 cans Pillsbury biscuits (5 count)

Grease pan

INSTRUCTIONS :

Mix ingredients in bowl and spread evenly in pan

Then cut biscuits into quarters… toss in 2 tbsp melted butter and spread evenly on top.

I baked until the top of the biscuits were crispy and the mixture was bubbling! Super yum and hubby approved! cheap and easy.

Credit: Susan Recipe

Ingredients

2 large eggs

1 lb ground beef

1 tsp minced garlic

½ lb sweet Italian sausage

48 oz. spaghetti sauce (your favourite sauce)

3 c. shredded mozzarella cheese

15 oz. ricotta cheese (or cottage cheese)

3/4 c. grated Parmesan cheese

2 tsp dried parsley or 4 tablespoons freshly snipped

12 lasagna noodles

¼ c. water

¼ tsp ground pepper

¼ tsp salt

How to make Easy Lasagna

Step 1: Cook the ground beef and sausage in a large skillet over medium heat. Drain the excess grease when done and discard.

Step 2: To the skillet, add the minced garlic and spaghetti sauce, then let it simmer for about 5 minutes.

Step 3: Combine the ricotta, 2 cups of the mozzarella cheese, eggs, ½ cup of grated Parmesan cheese, dried parsley, salt, and ground black pepper in a large bowl until well blended.

Step 4: Using cooking spray, grease a 9 x 13-inch baking pan. On the bottom of the pan, spread 3/4 cup of the sauce and top with 3 uncooked lasagna noodles. Over the noodles, add ⅓ of the cheese mixture and ¼ of the sauce. Create another layer of noodles, cheese, sauce, noodles, cheese, and sauce (in order). For the last layer, add 3 more layers on top, then top with the rest of the sauce followed by the last 1 cup of mozzarella and Parmesan.

NOTE: Pour half a cup of water to the edges of the pan if the sauce turned out thick.

Step 5: Grease with cooking spray a sheet of aluminium foil. Tent the pan with it, greased-side-down.

Step 6: Place the lasagna in a preheated 350 degrees F oven and bake for about 50 minutes. Remove the cover and bake for another 10 minutes.

Step 7: Take the lasagna out of the oven when done and allow it to stand for at least 10 minutes before slicing. Enjoy!

Credit: SusanRecipe

Ingredients

1 rib celery, sliced

2 Tbl. butter

1/2 medium onion, chopped

4 cups chunked or cubed cooked chicken, about 3 – 4 chicken breasts (stewed with 1 bay leaf)

2 – 3 cups frozen broccoli florets, thawed and steamed to crisp-tender, as you like

1 can (10-3/4 ounces) condensed broccoli soup, undiluted

1 can (10 .5 oz.) cream of mushrooms soup

1/4 cup heavy mayo

1/3 cup milk

1/4 tsp. each: coarse ground black pepper and garlic powder

1 (6 oz.) box chicken stuffing mix, dry / do not prepare

2 cups shredded Mexican blend cheese, divided

Instructions

Preheat oven to 350° F.Place cut-up broccoli florets into a bowl with 3 tablespoons water on bottom, cover bowl with a damp paper towel, and microwave on High for 3 – 4 minutes until crisp-tender. Set aside.

In small frying pan, melt butter over medium heat, add celery and onion, and sauté until tender.

In large bowl, combine soups, mayo, milk, pepper, and garlic powder until creamy.

Stir in cooked chicken (*I stew the whole breasts in water with a bay leaf for 1 hour, then pull into chunks), broccoli, celery and onion with the butter, until creamy again.

Fold in DRY stuffing mix and 1 cup of the cheese.

Spoon into a sprayed baking dish, sprinkle top evenly with rest of cheese and bake, covered, for 30 minutes.

Uncover, and bake 5 minutes longer or until fully heated through and bubbly.

Credit: Susan Recipe

INGREDIENTS

3/4 cup vegetable oil

1 cup all-purpose flour

1 1/2 cups finely chopped onions

3/4 cup finely chopped green bell peppers

3/4 cup finely chopped celery

2 tablespoons minced garlic

One 12-ounce bottle of amber beer

6 cups Shrimp Stock

1/4 teaspoon dried thyme

2 bay leaves

1/2 pound gumbo crabs (about 2)

2 teaspoons Worcestershire sauce

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1 pound medium shrimp, peeled and deveined

1 pound white fish fillets, such as catfish, grouper, snapper, or sole

1 tablespoon Emeril’s Original Essence

2 cups shucked oysters with their liquor

1/4 cup chopped fresh parsley

1/2 cup chopped tender green onion tops

White Rice, for serving

DIRECTIONS
Place an 8-quart stockpot over medium heat, and add the oil. Allow the oil to heat for about 5 minutes, then add the flour to the pot. Stir the oil and flour together with a wooden spoon to form a roux. Lower the heat to medium low and continue to stir the roux for 15 to 20 minutes, or until the color of milk chocolate. Add the onions, bell peppers, and celery to the roux and stir to blend. Stir the vegetables for 5 minutes, then add the garlic. Cook the garlic for 30 seconds before adding the beer and Shrimp Stock to the pot. Season the gumbo with thyme, bay leaves, gumbo crabs, Worcestershire, salt, and cayenne. Bring the gumbo to a boil and lower the heat to a simmer. Continue to simmer the gumbo for 1 hour, skimming the foam and any oil that rises to the surface.

Season both the shrimp and the catfish with 1 1/2 teaspoons Essence. Stir the shrimp and fish into the gumbo and cook for 2 minutes. Add the oysters to the pot and cook, stirring often, for an additional 5 minutes. Taste the gumbo and season if necessary.

Garnish with the parsley and green onions and serve in shallow bowls over white ri

Enjoy !!

Credit: Susan Recipe

Ingredients: 

• 4 skinless chicken breasts

• 1 ounce dry ranch salad dressing and seasoning mix

• 1 (10.5 ounce) can of cream of condensed chicken soup

• 1 cup water or chicken broth

Instructions 

• Grease the slow cooker with non-stick spray.

• Place the chicken into the bottom of the Crock Pot.

• Top with the chicken soup.

• Sprinkle the ranch seasoning on top and pour the water over the seasoning.

• Replace the lid and cook on low for seven hours.

• Once it is done cooking, shred chicken with a fork, and serve over mashed potatoes.

Credit: SusanRecipe

Ingredients:

2 cups vanilla wafer crumbs

3 medium (7″ to 7-7/8″ long) s bananas, sliced into 1/4 inch slices

1 ½ cups white sugar

¼ cup all-purpose flour

2 cups of milk

3 large egg yolks egg yolks

2 teaspoons butter

2 teaspoons vanilla extract

3 large egg whites egg whites

¼ cup white sugar

Directions:

Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Arrange layers of banana slices and vanilla wafer crumbs on the sides and bottom of a 9-inch pie plate.

How To Make The Pudding:

Step 1: Add 1 1/2 cups of sugar, flour, milk, and egg yolks in a medium saucepan. Beat until well mixed, then add the rest of the milk as well as the margarine or butter.

Step 2: Place the saucepan on the stove and turn the heat to low and cook until the mixture becomes thick.

Step 3: Remove from the heat and add the vanilla extract. Stir until well blended. Transfer half of the pudding into the pie plate and spread it evenly.

Step 4: Top the pudding with banana and vanilla wafers layer. Pour in the rest of the pudding over the layer and spread it evenly.

To Make The Meringue:

Step 1: Add egg whites in a large mixing bowl. Beat until well mixed. Add a 1/4 cup of sugar at a time and beat stiff peaks form.

Step 2: Spread the meringue over the pudding.

Step 3: Place the pan inside the preheated oven and bake for 15 minutes or until the meringue turns colour brown.

Step 4: Remove from the oven and let it sit at room temperature to cool.

Step 5: Place inside the fridge to chill.

Step 6: Serve and enjoy!

Credit: SusanRecipe

INGREDIENTS
2- rib eye steaks 1 1/2 inch thick
2 teaspoons Kosher salt
1 teaspoon Black pepper
2 tablespoon olive oil
4 tablespoons butter
4-5 garlic cloves
1 medium onion (cut into thin rings)

INSTRUCTIONS
Bring rib-eye steaks to room temperature. Generously salt and pepper on both sides.
Heat a skillet on medium-high heat, (I use a 12-inch cast-iron skillet) add 2 tablespoons butter, and 1 tablespoon olive oil. Add sliced onions. Reduce heat to medium-low and cook 15-20 minutes stirring every minute, to prevent any burning. Remove and set aside.Crank up the skillet to high heat, add 1 tablespoon olive oil. Just when the pan begins to smoke add in steaks. Cook 4-5 minutes then flip.Add in the final 2 tablespoons of butter and allow it to foam. Add in garlic and baste the steaks with the melted butter.
Baste constantly will cooking for another 3-4 minutes for medium-rare or until done to your preference.
Serve and spoon pan sauce and onions over steak.

Credit: Susan Recipe