Sausage Potato Bake
Slices of smoky kielbasa take on hearty chunks of potatoes in a tasty blend of cream of mushroom soup and vegetable beef soup. Bake this substantial casserole in the oven, or fire up that slow cooker for a people-pleasing, cold weather meal.

For oven: Preheat oven to 350 degrees F (175 degrees C).

In a 4 quart casserole dish combine the potatoes kielbasa OR sausage mushroom soup and vegetable beef soup.

Mix together well.

Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

For slow cooker: Place the potatoes kielbasa OR sausage mushroom soup and vegetable soup in a slow cooker.

Cook on low setting for 6 to 8 hours.

Cindy’s Jambalaya
This is a tradition here in the South. Add anything you like to this basic recipe!

In a Dutch oven or sizable pot, warm the olive oil over medium heat.

Sausage is added and cooked for 2 minutes.

Add the celery, onion, bell pepper, and salt; sprinkle with Cajun seasoning.

Cook and stir the vegetables for 6 to 8 minutes, or until they are soft.

Pour the tomatoes with juice, garlic, chicken broth, bay leaves, and thyme leaves after stirring the rice until it is thoroughly coated in the vegetable mixture.

Over medium-high heat, bring to a simmer.

Next, lower the heat to medium-low, cover the pan, and simmer for 20 minutes.

Country Margaritas
It’s not really a margarita, but it sure looks like one!

In a large jug or pitcher mix together the lemonade concentrate vodka and beer.

Stir and serve over ice.

Deep Dish Cookie in a Mug
Get a warm mugful of chocolate chip goodness using this quick, simple, and delicious deep dish cookie recipe cooked in the microwave.

In a microwave-safe mug, combine melted butter, white sugar, brown sugar, and vanilla.

Stir in flour, baking powder, and salt.

Just combine the doughy mixture with the chocolate chips.

Cook for about a minute in the microwave until cookie-like.

Southwest Chicken and Rice Casserole
A simple chicken and rice casserole that’s ideal for any night of the week features rotisserie chicken, black beans, corn, and Cheddar cheese along with Southwest flavors.

Preheat the oven to 350 degrees F (175 degrees C).

Spray a 4-quart casserole dish with nonstick spray.

Add chicken uncooked rice black beans and corn and stir until combined.

Set aside.

Mix tomato sauce 2 cups chicken broth sour cream chili powder salt cumin ancho chile pepper and white pepper together in a large bowl.

Pour into the casserole dish and mix well; contents should be fairly soupy.

Cover with foil.

Bake in the preheated oven for 40 minutes.

Remove from the oven uncover and stir.

Add the remaining 1/2 cup chicken broth if the casserole is too dry or beginning to stick.

Cover again and return to the oven until rice is soft about 40 more minutes.

Eggplant Napoleon
Crispy rounds of breaded eggplant are layered like Napoleons with basil leaves, mozzarella cheese, and Roma tomatoes in this flavorful bake.

Whisk eggs together in a deep container.

Pour bread crumbs in another deep container.

Dip each slice of eggplant into the eggs covering both sides and press into the bread crumbs until evenly coated.

Spray a nonstick skillet with cooking spray and heat over medium heat.

Arrange a layer of eggplant slices in the skillet; cook until crispy 2 to 4 minutes.

Spray tops with cooking spray and flip; continue cooking until second side is browned and eggplant is tender 2 to 4 minutes more.

Transfer to a plate.

Repeat with remaining slices.

Preheat oven to 275 degrees F (135 degrees C).

Pumpkin Pie Bars
These bars are very simple to make and have a streusel topping that makes them taste like pumpkin pie. If desired, garnish with whipped cream.

Preheat oven to 350 degrees F (190 degrees C).

Grease the bottom of a 9×13 inch pan.

Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.

Combine remaining cake mix 1/2 cup melted butter and 1 egg; mix well.

Press into the baking pan.

Combine pumpkin pie filling 2 eggs and milk in a medium size mixing bowl; mix until smooth.

Pour evenly over the crust in the 9×13 inch pan.

Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix.

Cut in the butter until the mixture looks crumbly.

Sprinkle this mixture over the pumpkin filling.

Tropical Snack Mix
a sweet and salty snack made up of a crunchy, chewy mixture of tropical fruit and nuts that takes about 15 minutes to prepare.

Blend cashews.

pineapple pretzels with mango In a large bowl, combine the cranberries, macadamia nuts, coconut flakes, and salt.

Over medium heat, combine honey and butter in a small saucepan.

For about a minute, cook and stir until butter is melted.

This could also be done in a microwave.

Salt and honey-butter should be drizzled over the snack mix.

Make sure everything is thoroughly coated by stirring well.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce
Goat cheese and sun-dried tomatoes are rolled up inside chicken thighs to form little bundles, which are then served with a sage and brown butter sauce.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

In a small bowl, mix the goat cheese and sun-dried tomatoes.

In a separate tiny bowl, stir the flour with the salt and pepper, and set it aside.

On a cutting board, arrange the chicken thighs and cover with plastic wrap.

To flatten, lightly pound the thighs with a meat mallet.

Spread the goat cheese mixture evenly down the middle of each of the chicken thighs that have been flattened.

Roll the chicken thighs up starting at the short end, then fasten with toothpicks or kitchen twine.

Chicken rolls should be dredged in the flour mixture, shaken off any extra flour, and then placed on a plate.

Continue until all of the rolls are flour-coated.

Spicy Thai Peanut Noodles
This flavorful Asian noodle dish quickly combines chicken, rice noodles, and spicy Thai flavors with a creamy peanut butter sauce.

Whisk together peanut butter soy sauce rice vinegar brown sugar sesame oil Thai chiles chile-garlic sauce ginger fish sauce and pepper in a bowl until smooth.

Set aside.

Heat 2 tablespoons olive oil in a large wok or non-stick pan over high heat.

Add chicken and stir constantly until almost cooked about 3 minutes.

Pour in 1/4 cup sauce mixture to chicken.

Cook until chicken is no longer pink in the center and juices run clear 1 to 2 minutes more.

Transfer chicken with its juices to a bowl.