Zucchini Fritters

This recipe is from Jessica Holmes' California Cooking Show Ingredients: 3 zucchini 3 eggs 2 garlic cloves grated Lemon 1/8 cup parmesan cheese 1/4 cup mozzarella cheese (can use any shredded cheese) Chives chopped up 1 cup panko bread crumbs Instructions: Cut off the ends of your zucchini. Using a box grater, shred your zucchini. Add shredded zucchini into a paper towel-lined sieve in a bowl. Pick up the shredded zucchini wrapped in the paper towels and squeeze out the excess water. Place drained shredded zucchini into the bowl. Add 3 eggs, sprinkle of salt, cracked pepper and mix using a fork. Add parmesan cheese, mozzarella cheese, grated garlic, lemon zest, salt and pepper and mix together. Add panko bread crumbs and mix (if mixture is too loose add more breadcrumbs) Add olive oil into a pan and using a measuring cup or spoon put dollops of mixture into pan. Shallow fry your zucchini fritters on medium heat until browned on both sides. Remove from pan and place on a cooling rack to keep crispy. Serve with a dollop of sour cream, chives, hot sauce and a lemon wedge. Enjoy!

Pastrami

4-5 lb Corned Beef Brisket 4-5 qts cold waterGarlic 2 onions, peeled and quartered 2 cloves of Garlic 4 Bay Leaves 6 whole cloves 1 T whole Peppercorns 1 T Coriander Seeds Coarse Black Pepper Liquid Smoke Smoked Paprika 1. Add Corned Beef to a large pot 2. Add water to almost cover 3. Add other ingredients ecept Liquid smoke, coarse pepper & paprika. 4. Bring to a boil, reduce heat, cover, and simmer for 3-4 hours, or until tender. 5. Remove meat from liquid. 6. Rub meat with pepper, brush with Liquid Smoke. 7. Place i baking pan and bake at 350 degrees for 30 minutes. 8. After letting meat rest, sprinkle with paprika, slice thinly to serve.

Chicken & Broccoli Bake

2 large Chicken Breasts 2 cans Cream of Chicken Soup Juice of 1 Lemon 1 cup mayonaise1 1/2 tsp Curry Powder 1 Pkg Onion Soup Mix 2 pkgs 8 oz. pkgs frozen, cooked broccoli, drained Seasoned Italian Bread Crumbs 1. Cook chicken breasts in onion soup mix and water. 2. Bone and slice chicken meat.(Or can use rostisserie chicken) 3. Combine all ingredients except chicken and broccoliin a baking dish. 4. Add chicken and broccoli, mix together thoroughly. 5. Sprinkle breads crumbs as a topping. 6. Bake @ 350 degrees, or more, until heated throughout.

Optional: add cooked rice for a more hearty meal

Tom's Amazing Salisbury Steak Recipe

1-1 1/2 lbs ground round 1 egg 1 chopped onion 1-2 garlic cloves, to taste 1 can Cream of Mushroom Soup 1 can French Onion Soup or 1 envelope Onion Soup Mix + 1 cup water, divided 1 cup bread crumbs 1. In a bowl combine 1can Cream of Mushroom Soup & French Onion Soup, mix well 2. Put 1/2 of this mixture into another bowl & mix up with ground round, mix thoroughly 3. Form into 6 patties, brown them 4. Heat up soup mixture and then pour remaining soup mix over patties into a 13 x 9 pan or baking dish 5. Cover with a lid or foil. 6. Bake in a pre-heated oven at 350 degrees for 55-60 minutes. 7. Serve over rice or mashed potatoes. 8. Enjoy!

MomLid's "Famous" Creamed Corn in the Crockpot

Famous, you ask? Sort of - I do get asked to bring this to a lot of potlucks, my children would disown me if I didn't make this for Thanksgiving and Christmas, and my husband might divorce me if I didn't make it periodically . Truth be told, this is quite easy to make and I'm happy to oblige. It's so simple that if you blink, you'll miss it. I threw this recipe together using 2 of my favorite ingredients, I'm almost embarassed to call it a recipe. Almost, but not quite. This recipe can be halved, doubled or tripled, and you can always add cheese. Here it is: 2 lb frozen corn, white corn preferred 16oz cream cheese sugar, to taste (optional) salt & pepper to taste - I don't add any I use a 6-qt crockpot (This is not my photo - used a stock photo. Sorry, but it always gets eaten before I can take a picture) 1. Mix together in crockpot 2. Heat 2-4 hours on high or low until all is blended and mixed together 3. Many times I will mix and heat up in the microwave and then just keep it warm in the crockpot 4. Enjoy! See - I said it was easy, and quite impressive!

MomLid's Meatloaf

One of my husband's favorite meals is meatloaf. It's such a simple comfort food, especially in colder weather. Discovering that I can make an excellent meatloaf in the crockpot means that we can even make it in warm weather without heating up th kitchen. I took a little from here & a little from there to make this my own! Not necessarily pretty, but beautiful to eat. MOMLID'S MEATLOAF! OVEN VERION: 1-1/2 lbs ground beef 1/2 lb ground pork 2/3 cups bread crumbs 1 envelope onion soup mix 1 tsp dried thyme 2 cloves garlic,chopped 2 ribs celery with leaves, finely chopped. 1/4 red onion chopped (optional) 2 t prepared mustard 2 t Worchestershire sauce 1/4 cup milk 1. Mix all together thoroughly - I totally advocate using your hands to moosh everthing together! (remove rings first or use gloves) 2. Form into a loaf in a pan sprayed with cooking spray. 3. Top with glaze: 1/2 cup ketchup & 1/4 cup brown sugar mixed 4. Cook at 350 degrees for 1 hour. Remove from oven, let sit 10-15 minutes before slicing CROCKPOT VERSION:

1. Form into a loaf and place on foil in crockpot. 2. Place the cover on your slow cooker and cook on low for 6-8 hours or on high 3-4 hours (until meat thermometer reads 160) Note: Cooking times are just a guideline. Slow cookers cook differently depending on size and make/model. It is recommended that you test times in your slow cooker for all new recipes.

MERRY CHRISTMAS! Brown Sugar Holiday Ham

Today we will be with Miracle on 6th Street in Norco, CA feeding people & giving gifts to those less fortunate. Afterwards, here's what's for dinner! Brown Sugar Holiday Ham Serves: 10-12 Prep time: 5 mins Cook time: 6 hours Total time: 6 hours 5 mins Ingredients 7 lb Cooked Bone-In Cooked Ham or Spiral Cooked Ham 1 Cup Brown Sugar 2 Cups Pineapple Juice ½ Cup Maple Syrup Instructions Place ham in a large slow cooker flat side down. Rub brown sugar over all sides of the ham. Drizzle with juice and syrup. Cover and cook on low for 6 to 8 hours. Recipesthatcrock.com

Crockpot Creamy Pesto Chicken

Spent too much time away, and using Pinterest instead of this blog. Found many more wonderful recipes and am happy to share! TheFrugalgirls.com has an amazing blog with some great ideas, here's one to share. I love easy recipes and I love using my crockpot, this one is one of the best! I buy my pesto already made at Costco and the best part is you just freeze whatever pesto you don't use. The jar looks small, but I've gotten 3-4 meals out of each jar - it goes a long way. 4-5 boneless chicken breasts (I like to use both breasts & thighs), thawed 1 cup pesto 3/4 cup sour cream 1. Cook chicken in covered crockpot on high 3-4 hours. (3 hours if breasts only, more for thighs) Drain liquid. 2. Mix together pesto & sour cream 3. Pour over chicken, cover and cook 30 minutes more. Serve over rice or noodles

Pistachio Pudding Cake Recipe

Ingredients 1 package yellow cake mix (regular size) 1 package (3.4 ounces) instant pistachio pudding mix 4 eggs 1 cup club soda 1/2 cup canola oil 1/2 cup chopped walnuts ICING: 1 cup cold heavy whipping cream 3/4 cup cold 2% milk 1 package (3.4 ounces) instant pistachio pudding mix 2 teaspoons confectioners' sugar 1/2 cup chopped walnuts Directions In a large bowl, combine the cake mix, pudding mix, eggs, soda and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in walnuts. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a large bowl, beat the cream, milk, pudding mix and confectioners' sugar on high until stiff peaks form. Frost cake. Sprinkle with walnuts. Refrigerate until serving. Yield: 12 servings. Tasteofhome.com

Key Lime Bundt Cake

Ingredients 3 Eggs 1 {6 oz} Key Lime Yogurt 2 Yogurt Cups of Sugar 3 Yogurt Cups of Flour 1½ tsp. Baking Soda 1 Yogurt Cup of Vegetable Oil 2 tsp. lime zest 1 Tb lime juice 1 {3oz.} Box of Lime Jello 1 Pillsbury Creamy Supreme Key Lime Frosting Instructions In a medium size bowl mix the eggs, sugar, oil and yogurt together using a hand mixer. Add the flour, the lime Jell-o powder, baking soda, lime zest and lime juice to the mixture and blend everything together. Bake at 350º and let it cool for five minutes before placing the cake on a platter. Open the Creamy Supreme frosting and warm it up in the microwave for 15 seconds or until it is lightly melted. Pour the frosting on top of the cake and sprinkle some more lime zest on top of it. Notes Use the yogurt container to measure the flour, sugar and oil. Author: Desiree @ the36thavenue.com

Orange Rolls

2 tubes refrigerated biscuits (the smaller biscuits or the Grands biscuits) 1 cube (1/2 C.) butter or margarine 1 C. sugar Zest and juice of 1 orange Combine the butter or margarine, sugar, zest, and orange juice in a small saucepan and heat until sugar is dissolved and butter is melted, stirring frequently.I really liked using these Pillsbury Grands! biscuits with the flaky layers. You didn't have to have a whole biscuit if you didn't want to. You could just peal off as many layers as you wanted. Fantastic! But they really would work just fine with the smaller biscuits too. Using a fork or tongs, dip each biscuit into the sauce, scooping some of the zest onto the biscuit. Place into a well-greased bundt pan. Pour remaining sauce over the biscuits. Bake at 350 degrees for approximately 35 minutes. When done, immediately turn onto a platter and serve. I place the platter on top of the rolls, then flip the whole thing over all-things-delicious.blogspot.com

Artichoke Chicken

INGREDIENTS: 1 (15 ounce) can artichoke hearts, drained and chopped 3/4 cup grated Parmesan cheese 3/4 cup mayonnaise 1 pinch garlic pepper 4 skinless, boneless chicken breast halves DIRECTIONS: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture. 3. Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear. allrecipes.com

No Bake Nutella Cheesecakes

INGREDIENTS: For the Crust 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted For the Filling 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed For the Garnish whipped topping, optional chocolate shavings, optional toasted, chopped hazelnuts, optional DIRECTIONS: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. NOTES: - I have not tried this recipe using fresh whipped cream, so I cannot attest to the results. Prop Note The small glass bowls were purchased from Pier 1. Spoons are from Ikea. mybakingaddiction.com

Honey Dijon Pretzel Chicken

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Servings: 4 ingredients 3 tablespoons honey 1/4 cup dijon mustard 1 tablespoon grainy dijon mustard (optional) 2 tablespoons oil 2 tablespoons lemon juice (~1/2 lemon) 1 tablespoon white miso paste (optional) 1 clove garlic, minced salt and pepper to taste 16 ounces chicken breast, pounded thin 1/2 cup flour 1 cup panko breadcrumbs 1 cup pretzels, crushed directions Mix the honey, mustards, oil, lemon juice, miso and garlic, season with salt and pepper and divide in half. Season the chicken with salt and pepper, dredge in the flour, shake off excess, dip in half of the dressing, shake off excess, press into the mixture of the panko and pretzels and place on a wire cooling rack on a baking sheet. Bake in a preheated 400F oven until cooked (165F) and golden brown, about 15-25 minutes, depending on the size of the chicken breasts. Serve straight from the oven with remaining dressing. Note: Best straight from the oven. The pretzels will get soft if left sitting around after coating the chicken in them or after baking them before eating them. Option: Replace the honey with maple syrup. Option: Replace the pretzels with crushed cereal like corn flakes or crushed chips like tortilla chips or doritos.

Stuffed Baguette

Makes about 24 slices -baguette about 14 inches long (the one pictured is double that) - 8oz of cream cheese brought to room temp - 4 oz goat cheese - 1/4 cup each of green olives & black olives - 2 cloves minced garlic - 2 tbsp of chopped fire roasted peppers - 1 tsp dried parsley (if you have fresh, do 1 TBSP) - if you are doing salami, use about 1.5 oz (about 6 slices) * remember, if you are not a fan of any of the above ingredients for the filling, substitute with things you like 1. Slice off both ends of the baguette. Next, slice baguette in half, making 2, 6 in baguettes. This will make it easier to hollow out and stuff. 2. Using a long thin knife and working from both ends, hollow the baguette. 3. Leave about ½-inch thick crust all around. 4. Add the rest of the ingredients in to mixing bowl. 5. Using an electric mixer/stand mixer, mix until well combined. 6. Working again from the both ends, fill the baguette with the cheese mixture. Pack the filling tight. 7. Wrap the stuffed baguette very well in plastic and refrigerate for at least two hours and up to two days. Right before serving, slice the baguette into ½-inch thick slices and serve. FamilyFreshMeals.com

Nutty Bacon Cheese Ball

Ingredients 1 package (8 ounces) cream cheese , softened 1/2 cup milk 2 cups shredded sharp cheddar cheese 1/4 cup (1 ounce) blue cheese , crumbled 1/4 cup finely minced green onions (white part only) 1 jar diced pimento , drained 3/4 cup Fisher pecans , divided (Of course, any nut will do!) 10 slices bacon , cooked, drained, finely crumbled and divided Salt and pepper 1/4 cup minced parsley 1 tablespoon poppy seeds Directions Place cream cheese in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed Two and mix 1 minute. Stop and scrape bowl. Turn to Speed Two and gradually add milk, mixing until well blended about 1 minute. Stop and scrape bowl. Add cheeses, onions, pimientos, half of the bacon and half the pecans. Turn to Speed 4 and beat until well blended, about another minute. Season with salt and pepper to taste. Transfer mixture to a large piece of plastic wrap. Form into a ball and wrap tightly. Refrigerate (or freeze) at least 2 hours. Combine the remaining bacon and remaining pecans, parsley and poppy seeds in a pie plate. Then, remove the plastic wrap and roll the cheese ball lightly in the bacon/nut mixture until evenly coated. Wrap it back up in plastic wrap and refrigerate again until ready to use. Paula Deen

Holiday Cheesecake Bites

Yield: 24 bite-sized desserts Prep Time: 15 min Cook Time: 20 min Ingredients: One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count) 4 ounces cream cheese, softened 2 tablespoons granulated white sugar 1/2 teaspoon vanilla extract 1/2 cup heavy whipping cream pomegranate arils 24 small mint leaves Directions: 1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool. 2. In a medium bowl, use an electric mixer to whip the cream cheese. Then mix in the sugar and vanilla. Add the whipping cream and mix until thick. Transfer the mixture to a plastic baggie. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with POM arils and a mint leaf. Keep refrigerated until ready to serve. TIPS: Bake the cups up to 24 hours ahead. Assemble the desserts up to several hours ahead of serving time. They'll keep just fine in the refrigerator. Tips: *If you prefer, you can make these in larger- one serving- dessert form. Use a box of Pepperidge Farm Puff Pastry Shells (6-count) instead. *This recipe can be easily doubled- just double all of the ingredients listed. recipegirl.com

Crock-Pot Crab Rangoon Dip

Ingredients 2 8oz Cream Cheese, softened 1/2 Cup Sour Cream 4 Green Onions, chopped 1 1/2 Teaspoon Worcestershire Sauce 2 Tablespoons Powdered Sugar 1/2 Teaspoon Garlic Powder 1 12oz Package Imitation Crab Meat, pulverized Instructions Add ingredients to crock-pot. Stir as well as you can. Cook on low for 2 hours stirring at least once. Serve with crackers crockpotladies.com

Candy Cane Kiss Cookies

Yield: 2 1/2 dozen cookies Prep Time: 30 min Cook Time: 12 min When the fall holidays arrive, the Candy Cane Kisses begin to appear on supermarket shelves too. These are an incredibly delicious flavor delivered by the Hershey’s Kisses people. And they’re amazing tucked into a cookie too. Ingredients: 1 1/2 cups powdered sugar 1 1/4 cups butter, at room temperature 1 teaspoon peppermint extract, optional 1 teaspoon vanilla extract 1 large egg 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup Candy Cane flavored Hershey's Kisses, finely chopped granulated sugar additional, unwrapped Candy Cane Kisses- about 30 Directions: 1. Preheat oven to 350°F. Make room in either refrigerator or freezer for your cookie sheet. 2. In large mixer bowl, combine powdered sugar, butter, extracts and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). In a separate bowl, whisk together flour, baking powder and salt. Add to wet mixture and beat, scraping bowl often until well blended (1-2 minutes). The mixture will be a bit crumbly. Stir in chopped Kisses. 3. Shape dough into 3/4-inch to 1-inch balls; roll in granulated sugar. Place 1-inch apart on cookie sheet. Bake for 10-12 minutes or until set. As soon as they come out of the oven, press a Candy Cane Kiss in the center of each cookie. They'll crack a little around the edges, so just use your fingers to kind of hold the cookie together while you set the kiss inside. Put cookie sheet (with cookies) immediately into the freezer (preferred) or refrigerator so that the Kisses will set quickly. As soon as you press them into the cookie, they will begin to soften... so if you can get them into the freezer then they will keep their Kiss shape. 4. Store in a covered container- at room temperature for up to a week. In the freezer they should be ok for a couple of weeks. Tips: *The addition of peppermint extract is completely optional. The cookie gets plenty of peppermint flavor from the addition of the chopped kisses, but if you’d like it really minty then go ahead and add the peppermint extract. *I’ve spotted these Kisses at Target and CVS Pharmacy. Source: RecipeGirl.com

Turkey, Mushroom & Bacon Puff Pastry Pockets

Leftover turkey from Thanksgiving? Yield: 4 servings Cook Time: 20min ingredients: 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed 4 slices bacon One 8-ounce package sliced mushrooms, roughly chopped 3 green onions, sliced 1/2 cup heavy whipping cream 1 1/2 teaspoons Dijon mustard salt and pepper, to taste 1 1/2 cups chopped or shredded cooked turkey 1 cup shredded Swiss cheese 1 large egg, whisked with 1 tablespoon water directions: 1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or a silpat mat. 2. In a medium skillet, cook the bacon until crispy. Remove to paper towels to drain, then crumble. Remove all of the bacon fat from the skillet except for 1 tablespoon. 3. Add the mushrooms and onions to the skillet and saute over medium heat until softened. Stir in cream, Dijon and salt/pepper. Cook until reduced slightly and thickened. Set aside to cool a bit. 4. Assemble the pastries. Cut each sheet of Puff Pastry into 4 equal squares. Divide the mushroom mixture between 4 squares. Top with turkey, bacon and Swiss cheese. Roll out each of the remaining Puff Pastry squares so they're a little bit larger (or just use your fingers to press and stretch them). Place the second piece over the top of each with filling. Use a fork to seal the edges to form "pockets." Brush each square with egg wash and use a knife to poke a few slits in the top for steam to escape while baking. Bake for 20 minutes, or until golden brown. Serve immediately. Source: RecipeGirl.com