Who buys frozen garlic bread or cheese sticks - NO MORE!!

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Easy Cheesy Breadsticks
1 (10 ounce) cans prepared pizza crust
1 tablespoon butter, melted
1/2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1/4 teaspoon garlic salt
Directions
Preheat oven to 425.
Unroll pizza dough onto a greased cookie sheet or Lg. Bar Stone, and brush with butter.
Sprinkle cheeses and spices evenly over the dough.
With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not seperate strips.
Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce

The General made Philly cheesesteak sandwiches yesterday...MMMMM MMMMMM Good!!!

Parmesan Upside Down Baked Potatoes

Ingredients:
7 red potatoes, washed and cut in half
2-3 tablespoons butter
6 tablespoons shredded parmesan cheese
garlic powder
sea salt
freshly cracked pepper

1). Preheat oven to 400F. Melt butter in the bottom of a 9×13 glass pan.

2). Sprinkle parmesan cheese and seasonings over butter. Place potatoes cut side down and sprinkle more seasonings on top of potatoes.

3). Bake for 40-45 minutes or until cooked through. Allow to cool in the pan for 5 minutes before serving.

How about veal parmesan?!!?

You may never fry chicken again after tasting this baked crispy chicken. Share this post so it saves to your photos on your timeline

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts
2 sleeves Ritz crackers
1/4 teaspoons salt
1/8 teaspoon pepper
1/2 cup whole milk
3 cups cheddar cheese, grated
1 teaspoon dried parsley

Sauce:
1 10 ounce can cream of chicken soup
2 tablespoon sour cream
2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken.

Buffalo Chicken Cups
Ingredients:

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles (optional)

Directions:
Preheat oven to 375 degrees. Spray brownie pan very lightly with cooking spray.
In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 Cup cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese, if desired.
Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. Use a knife if needed to loosen the edges then pop each cup out.

Beef (ground) Jerky reicpe

4 lbs of lean ground (93/7) beef and added the following ingredients:

2/3 cup of Worcester sauce
2/3 cup of soy sauce
2 tsp of ground black pepper
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of Liquid Smoke
4 tsp of curing salt (optional)

Mix all of the seasoning ingredients together in a measuring bowl and let them sit for a few minutes. Put the 4lbs of ground beef into a large glass mixing bowl and break it up. Add half of the seasonings to the meat and mixed it well, then add the remaining seasonings and mixed the meat again. Then fill your jerky gun (If you have one) with the ground beef mixture and extruded it onto the fine mesh sheets that came with your dehydrator.

Four pounds of ground beef will usually fill all six trays of a dehydrator and yield just over a single pound of dried jerky, or close to 40 full length strips.

Amazingly Good Paleo Beef Jerky Recipe.
What’s Paleo? Simply put it’s a way of eating that best mimics the diets of our paleolithic hunter-gatherer ancestors – lean meats, seafood, vegetables, fruits, and nuts.


Flank steak as lean as possible (grass-fed), trim any excess fat
1 cup raw coconut aminos (it’s a substitute for soy sauce)
1 cup of organic apple juice (make sure there are no additives)
1 cup of pineapple juice (again, no additives)
1 tbsp fresh ground black pepper
1 tsp of paprika
1 tsp of garlic powder
Lime juice (not in the marinade)

Use a nice cut of flank steak (personal preference) and made sure to trim off all excess fat, although there was hardly any. Put the steak in the freezer for an hour or two to make slicing it into thin strips a little easier.

Then put all of the other ingredients (the marinade) into a Pyrex dish and add the sliced steak pieces, making sure that all of the steak is covered or submerged. Cover this and put it in the fridge overnight.

Give the entire batch of steak a heavy dose of freshly squeezed lime juice, all over. Then arrange the pieces of steak onto the drying sheets making sure to leave a lot of room around each piece. I set the temperature gauge to half way between 125F and 153F. The jerky had dried for about four hours and was completely done.

Bisquick, sour cream, 7up and butter!.... These are excellent!!!! So easy and soooo good! Recipe is hard to find so here it is:

7 Up Biscuits

4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix bisquick, sour cream and 7 up. Melt butter in bottom of cookie sheet pan, and put shaped biscuits in, then Bake at 425 until golden

Only FOUR ingredients for this pie!! Thats it, and only 3 simple steps! Its almost silly....... if it wasn't for the fact that this is a candy bar pie, which is always serious business.

Butterfinger Pie
6 (2 1/8 ounce) butterfinger candy bars, crushed
1 (8 ounce) package cream cheese
1 (12 ounce) carton Cool Whip
1 graham cracker crust

Directions:
1. Mix first three ingredients together.
2. Put it in pie crust.
3. Chill.
4. (They forgot this step). Eat and say Ahhhhhh

Buckeyes

1 1/2 cups Jif Creamy Peanut Butter
1/2 cup butter, softened
1 teaspoon vanilla extract
1/2 teaspoon salt
3 -4 cups powdered sugar
2 cups semi-sweet chocolate chips
2 tablespoons Crisco All-Vegetable Shortening

COMBINE peanut butter, butter, vanilla and salt in large bowl. Beat with an electric mixer on LOW until blended. Add 2 cups powdered sugar, beating until blended. Beat in additional powdered sugar until mixture, when shaped into a ball, will stay on a toothpick. Shape into 1-inch balls. Refrigerate.

PLACE chocolate chips and shortening in microwave-safe bowl. Microwave on MEDIUM for 30 seconds. Stir. Repeat until mixture is smooth. Reheat as needed while coating peanut butter balls.

INSERT toothpick in peanut butter ball. Dip 3/4 of ball into chocolate, leaving top uncovered to resemble a buckeye. Remove excess. Place on wax paper-lined tray. Remove toothpick. Smooth over holes. Refrigerate until firm.

Bacon Onion Foil Packet Potatoes
(Makes either 2 or 3 servings, depending on how many pieces of foil you use)

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.