* Maple Pecan Glazed Salmon

• 3 salmon fillets
• 1 c. chopped pecans
• 4 Tbsp butter
• ⅔ c. Maple syrup 
• 6 Tbsp orange juice
• 2 tsp spicey brown mustard 
• dash of dried rosemary 

Sauté pecans in butter. Add the other ingredients and simmer until thickened a little. 

Sprinkle a light amount of salt, pepper and paprika on salmon. Bake at 400⁰ for approximately 16 minutes.  About 3 minutes before it's finished, pour pecan glaze over salmon and return to oven for the remainder of cook time.

Spinach & Artichoke Dip

Prep:  10 minutes

Cook:  25 minutes

Total:  35 minutes

Servings:  12 servings

• 8 oz. cream cheese, softened
• ⅔ c. sour cream (sub – Greek Yogurt)
• ⅓ c. mayonnaise
• 2 cloves garlic, minced
• 1 ½ c. shredded mozzarella cheese divided
• ½ c. fresh shredded parmesan cheese
• ½ c. shredded gruyere cheese
• 10 oz. frozen chopped spinach defrosted and squeezed dry
• 14 oz. marinated artichoke hearts, chopped
• Black pepper, to taste

1. Preheat oven to 375°F.
2. In a bowl combine cream cheese, sour cream, mayonnaise and garlic with a hand mixer until fluffy.
3. Stir in parmesan cheese, 1 cup mozzarella cheese, gruyere cheese, spinach, and artichokes.
4. Place into a 9x9 casserole dish (or deep dish pie plate) and top with remaining ½ cup mozzarella cheese.
5. Bake 25-30 minutes or until bubbly and cheese is browned.

Best served with tortilla chips, crackers, or toasted baguettes.

*Cornbread

Cornbread (small – 8½ inch cast iron  skillet)

• 1¼ c. Yellow cornmeal 
• ¾ c. Bulgarian buttermilk
• 1 egg
• ⅓ c. sugar
• 2 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 20 minutes. Makes one small pan.

Servings: 4 

Cornbread (large – 10¼ inch cast iron skillet)

• 2½ c. Yellow cornmeal
• 1½ c. Bulgarian buttermilk
• 2 eggs
• ⅔ c. sugar
• 4 Tbsp canola oil
• Bacon grease to coat skillet

Mix together and bake at 450⁰ for 25 minutes. Makes one large pan.    

Servings: 8

Chocolate Lasagna

Chocolate Lasagna

Prep Time: 35 minutes

Chill Time: 3 hours

Total Time: 3 hours 35 minutes

Servings: 24

Oreo Crust:

• 36 regular Oreo's

• 6 Tablespoons butter , melted

Layer 1:

• 1 (8-ounce) package cream cheese , softened

• ¼ cup granulated sugar

• 2 Tablespoons cold milk

• 12 ounces Cool Whip , divided

Layer 2:

• 2 (3.9-ounce) packages dry chocolate instant pudding

• 3¼ cups cold milk

Topping

Mini chocolate chips , optional

Crushed Oreo's , optional

Instructions

Oreo Crust:

In a food processor or blender, blend Oreo's (whole cookies) into fine crumbs. Add melted butter and mix until combined. Press mixture into the bottom of a 9x13-inch dish and place in the freezer or the refrigerator 5 minutes.

Layer 1:

In a medium-sized bowl, whip the cream cheese until fluffy with an electric mixer. Add in the sugar and milk. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the freezer or fridge for another 5 to 10 minutes.

Layer 2:

In a separate bowl, whisk the pudding and cold milk together until thick. Once thickened, spread over the top of the cream cheese layer. Place back in the fridge for another 5 to 10 minutes to allow pudding to set.

Topping:

Once pudding has set, spread the remaining Cool Whip on top and sprinkle with chocolate chips or crushed Oreo's. Store in the refrigerator 2 to 3 hours. Slice just before serving and enjoy while cold.

Notes:

Oreo's: Keep the cream in the center. You want to crush the whole cookie pretty fine, so I find using a blender or food processor is easiest. 

Pudding: Make sure it's the instant chocolate pudding. Do not use the cook and serve variation.

Cool whip: If you prefer a homemade cool whip, it is fairly easy to make. 

Make ahead: This dessert can easily be made 24 hours in advance. The crust will get softer the longer the pudding sits, so I don't like to prep it more than 48 hours in advance. You can also make the crust and then keep the layers in separate bowls until ready to assemble. 

Find full recipe notes and reviews here: https://www.iheartnaptime.net/chocolate-lasagna/

Smothered Pork Chops

• 4 boneless pork chops (~2 lbs total)

• 2 cans cream of mushroom soup 

• 1 med yellow onion, sliced

• 1 can milk

• 1 c. smooth peanut butter 

• 2 tsp Worcestershire sauce

• black pepper, to taste

Place pork chops in the bottom of a slow cooker.  Put sliced onions on top of the pork chops.  Mix the cream of mushroom soup, milk, peanut butter, Worcestershire sauce, and pepper in a saucepan.  Heat on low and stir until well-blended.  Pour mixture over pork chops and cook on low for 7-8 hours.  Serve over white rice. 

*Asian Turkey & Rice Stir-fry

This is an easy one dish balanced meal.  I served it with egg rolls for a side.  I highly recommend a large wok to make this because it makes a large amount.  Good for hungry kids.  Also, if there are any leftovers, they taste even better the next day. 

• 1 lb. ground turkey 

• 3 c. cooked white rice 

• 1½ lb. bag PictSweet Farms Trinity Seasoning Blend (onion, celery, and bell peppers) – may substitute 2 cups diced onion, 1 cup celery, and 1 cup peppers. 

• 1 c. shredded carrots

• 4-5 green onions, sliced

• 2 packets Asian Style Stir-fry Seasoning blend 

• 4 Tbsp sesame oil

• about ½ c. Teriyaki sauce

• reduced-sodium soy sauce, to taste

STEP 1:  Cook the turkey with 1 seasoning packet in a skillet until completely done. Set aside. 

STEP 2:  Add about 4 Tbsp sesame oil to wok. Add trinity blend, carrots, and the other dry seasoning packet. Cook until vegetables are done.  Lower heat.

STEP 3:  To the wok, add rice, turkey, green onions, teriyaki sauce, and a couple splashes of soy sauce.  Stir well to combine.  Taste, and add more teriyaki or soy sauce if desired.  Simmer a couple minutes on low before serving. 

Southern Pepper Sauce

• 1 c. white vinegar

• 1 Tbsp sugar

• 1 tsp kosher or pickling salt

• 1 tsp olive oil optional for extra hot pepper sauce

• About 30 small peppers

1. Clean jar, lid, and band and rinse well. Keep warm.

2. Mix together sugar, salt, vinegar, and optional olive oil in a stainless steel saucepan.

3. Cook over medium heat until it begins to boil.

4. Fill jar with peppers and pour hot vinegar mixture over the peppers. Leave about 1 inch of headspace from the top of the jar.

5. Remove air bubbles in the jar by tilting jar slightly to allow bubbles to escape as press peppers against opposite side of the jar.

6. Wipe jar rim to clean. Place lid on top of jar and tighten ring.

7. Allow jars to seal by setting on countertop to cool with about 1 inch in between each.

8. Test seal after about 12 hours by pressing finger to the center of the lid. If sealed, it will not pop back. If not sealed, refrigerate and use.

9. Store in dark, cool cabinet or pantry for up to a year.