Cheesy Pork Chops and Peppers Casserole

4 boneless pork chops

2 red bell peppers

1 large onion

1 (7 1/4 ounce) package chicken rice-a-roni

1 lb monterey jack pepper cheese, grated

1/2 teaspoon ground cumin

1/8 teaspoon ground cayenne pepper

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

2 -3 tablespoons olive oil

Directions:

Preheat oven to 375 degrees.

Lightly grease 13 x 9 baking dish.

Prepare rice a roni to package directions, when rice is tender spread rice in an even layer in bottom of baking dish.

Combine cumin, cayenne, chili powder, garlic powder, salt and pepper in a small bowl and mix well.

Sprinkle seasoning on both sides of pork chops.

Brown pork chops in 1 tbsp olive oil skillet over medium heat until just lightly browned on both sides and then place chops on rice in dish.

Slice bell peppers and onion into rings and saute in 1-2 tbsp olive oil in skillet over medium heat 5-10 minutes until tender.

Place sauted onion and peppers over pork chops.

Top dish with grated pepper jack cheese.

Bake uncovered 30 minutes until pork chops are cooked through and cheese is browned and bubbly.

From: https://www.quickneasyrecipes.net/cheesy-chops-and-peppers-casserole/

Strawberry Crunch Cake

 Cake

1 (15.25-oz.) box white cake mix, plus ingredients called for on the box

1 (3-oz.) box strawberry Jell-O

Frosting

1 Can of Cream Cheese Frosting or see below recipe for homemade Frosting

**One 8-ounce pkg cream cheese, softened

¼ cup butter, softened

1 tsp vanilla extract

1 Tbsp orange juice

¼ cup heavy cream

3 - 3 & ½ cups powdered sugar

Topping

24 vanilla sandwich cookies, such as Golden Oreos 

4 Tbsp. (1/2 stick) unsalted butter, melted

1 (3-oz.) box strawberry Jell-O

Fresh strawberries, halved lengthwise, for serving

Cake

Step 1

Preheat oven to 350°. Grease a 13"-x-9" baking pan with cooking spray. Prepare cake according to package directions and add Jello Mix.

Once cake is cool, frost with Cream Cheese Frosting

Topping

Step 1

In a food processor, pulse cookies to pea-sized crumbs. Transfer to a medium bowl. Pour butter over crumbs, sprinkle with Jell-O powder, and stir to combine.

Step 2

Sprinkle crumb mixture over frosting, then lightly press down on crumbs to adhere.

747 Wing Sauce

 747 Wing Sauce

*** ORIGINAL RECIPE ***

10 Servings

4 1/2 Cups Franks

1 1/2 Cups Margarine

1 Cup Mango Juice

1 1/2 Cup Brown Sugar

2 TBSP Chili Powder

2 TBSP Garlic Powder

2 TBSP Onion Powder

2 TBSP Black Pepper

1 1/2 TBSP Cayenne Pepper

5 Servings

2¼ cups Franks

¾ cup Margarine

½ cup Mango Juice

¾ cup Brown Sugar

1 tbsp Chili Powder

1 tbsp Garlic Powder

1 tbsp Onion Powder

1 tbsp Black Pepper

1 tbsp Cayenne Pepper

2 servings 

¾ cup 2 tbsp Franks

¼ cup 1 tbsp Margarine

3 tbsp 1 tsp Mango Juice

¼ cup 1 tbsp Brown Sugar

1 tsp Chili Powder

1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp Black Pepper

1 tsp Cayenne Pepper

Sweet Potato Casserole

3 pounds sweet potatoes
½ cup brown sugar packed
⅓ cup butter softened
½ teaspoon vanilla extract
¾ cup chopped pecans divided
¼ teaspoon cinnamon or to taste
salt and black pepper to taste
2 cups miniature marshmallows

Preheat oven to 375°F. Grease a 9 x 13 pan.

Place sweet potatoes in a pot of boiling water. Simmer for 15 minutes or until fork tender. Drain.

In a large bowl (or in the pot the potatoes were cooked in), mash the sweet potatoes with brown sugar, butter, cinnamon, vanilla and salt & pepper.

Fold in half of the pecans and spread into prepared pan.

Sprinkle with the marshmallows and the remaining pecans.

Bake for 25 minutes or until marshmallows are golden brown and potatoes are heated through.

https://www.spendwithpennies.com/sweet-potato-casserole/

Baked Bourbon Chicken

Baked Bourbon Chicken From the mall

1 pound chicken leg or thigh meat, cut in bite size chunks

4 ounces soy sauce

1/2 cup brown sugar

1/2 teaspoon garlic powder

1 teaspoon powdered ginger

2 tablespoons dried minced onion

1/2 cup Jim Beam Bourbon Whiskey

2 tablespoons white wine

Mix soy sauce, brown sugar, garlic powder, powdered ginger, dried minced onion, whiskey and white wine together and pour over chicken pieces in a bowl.

Cover and refrigerate (stirring often) for several hours (best overnight).

Bake chicken at 350°F. for one hour in a single layer with the marinade, basting every 10 minutes. Remove chicken.

Scrape pan juices with all the brown bits into a frying pan. Heat, and add 2 tablespoons white wine. Stir and add chicken. Cook for 1 minute and serve.

From: https://www.keyingredient.com/recipes/1232475033/cajun-cafes-bourbon-chicken-from-the-mall/

2nd Recipe

 1 1/2 lbs. chicken thighs (I used boneless skinless – delish!)

1/2 cup low-sodium soy sauce

1/4 cup oil

1/4 cup white distilled vinegar

1/4 cup bourbon

1/4 cup brown sugar

1 tablespoon crushed or sliced ginger (fresh, not dried)

4 cloves crushed garlic

4–5 green onions, cut into thirds or sliced

1 cup uncooked basmati rice

Instructions

THE NIGHT BEFORE: Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a bowl. Whisk until combined. Place the chicken in a baking dish (a casserole pan or something with high sides) with lid and pour the sauce over the chicken. Toss in the ginger, garlic, and half of the green onions. Cover and marinate overnight (or for as many hours as you have before baking).

THE DAY OF: Preheat the oven to 350 degrees. Uncover the chicken and bake directly in the marinade for 45 minutes, basting the chicken with the sauce periodically and/or turning the pieces upside down to get them baking in the sauce on both sides. Cook the rice according to package directions.

When the chicken is done, turn the oven temperature to broil and bake for an additional 5-10 minutes to get a nice, browned exterior on the chicken. Remove and serve whole or cut, with extra sauce and scallions, over the rice.

From: https://pinchofyum.com/sticky-bourbon-chicken-rice

Russian Dressing

 1/2 cup mayonnaise

3 tablespoons ketchup-style chili sauce

1 tablespoon minced white onion

1 teaspoon prepared horseradish

1/2 teaspoon Worcestershire sauce

1/2 teaspoon smoked paprika

1/2 teaspoon kosher salt, plus more as needed

1/4 teaspoon dry mustard

1/4 teaspoon freshly ground black pepper, plus more as needed

Key Lime Pie

For the Lime Filling:

4 teaspoons grated key lime zest
4 egg yolks
14 ounces sweetened condensed milk
½ cup (114 g) fresh key lime juice

For the Graham Cracker Crust:

2 cups (200 g) graham cracker crumbs, (approximately 14 full graham crackers)
⅓ cup (71 g) light brown sugar
½ cup (113 g) unsalted butter, melted
Pinch salt

Preheat oven to 350 degrees F.

Make the Filling: Whisk the lime zest and egg yolks in a medium bowl for 2 minutes. Whisk in the sweetened condensed milk, then the lime juice. Set aside at room temperature to thicken while you prepare the crust.

Make the Crust: In a medium bowl, stir together the graham cracker crumbs, brown sugar, and salt, ensuring no lumps of brown sugar remain. Drizzle the melted butter over the graham cracker mixture and toss to combine with a fork, ensuring the mixture is evenly moistened. Press the crust mixture evenly into the bottom and sides of a 9-inch pie plate, and pack tightly using the back of a measuring cup. Bake for 10 minutes; transfer to a wire rack to cool to room temperature.

Once the crust has cooled to room temperature, pour the lime filling into the crust. Bake until the center is set yet still wiggly when jiggled, 15 to 17 minutes. Return the pie to a wire rack; cool to room temperature. Refrigerate until well-chilled, at least 3 hours, or overnight.

From: https://www.browneyedbaker.com/key-lime-pie-recipe/