Biscuits and Gravy Cups (centslessdeals)

1 can of refrigerated biscuits the flaky type don’t work as well for this recipe
1 lb ground breakfast sausage
1/4 c flour
1/4 c butter
2 c milk (approx)
salt and pepper to taste

Preheat oven to 350 F. Crumble and brown sausage in a pan. Remove sausage but leave drippings in the pan. Stir in butter. Add flour and stir, to create a roux. Let cook about 1 min. Slowly add 1 c milk and stir until thickened. Add remaining milk as needed to get desired consistency. Add sausage back to the gravy and season with salt and pepper. Open can of biscuits and place one biscuit in each well of a muffin pan. Create an indent with a spoon. Bake as directed pressing the indent in again halfway through baking. Once browned, remove from the oven and fill with sausage gravy.


Aunt Bee’s Frozen Lemon Pie (pzrservices)

1 c finely crushed Post Grape-Nuts flakes
1/4 c butter, melted
2 egg yolks
1/2 c sugar, divided
dash of salt
1/2 t grated lemon rind
1/4 c lemon juice
3/4 c heavy cream
2 egg whites

Mix cereal and butter. Press 3/4 c firmly on bottom and sides of an 8″ pie pan. Blend egg yolks and 1/4 c sugar in top of double boiler. Mix in salt, lemon rind and lemon juice. Cook and stir over boiling water until slightly thickened, about 5 min. Cool. Whip cream just until soft peaks will form and fold in lemon mix. Beat egg whites until foamy throughout. Add 1/4 c sugar gradually and continue beating until stiff peaks will form. Fold in cream mix and pour into crust. Sprinkle with remaining cereal mix. Freeze until firm, about 4 hours.

Lemonade Cake with Lemon Cream Cheese Frosting (cookiesandcups)


1 lemon boxed cake mix
4 eggs
1 1/4 c milk
1/3 c vegetable oil
2 T lemonade from concentrate, thawed

Preheat oven to 350° F. Spray 2 8″ round cake pans generously with cooking/baking spray. Set aside. In the bowl of your stand mixer fitted with the paddle attachment, mix cake mix, eggs, milk, vegetable oil and lemonade on low for 30 seconds and then on medium for 2 min, scraping the sides of the bowl as necessary. Keep the remaining frozen lemonade concentrate in the freezer…you will need it again. Bake for 25 – 30 min or until cake is set and toothpick inserted into the center comes out clean. Let the cakes cool in pan, approximately 1 hour. Do not remove.


2 T lemonade from concentrate, thawed
1 c powdered sugar
1 T water

When the cakes are cooled level them off with a serrated knife, so they are flat on top. If the cakes didn’t dome much and don’t need to be leveled, poke holes with a skewer throughout the top, so the glaze will sink in. In a medium bowl combine powdered sugar, lemonade and water. Stir until smooth and pour equally over the top of the cakes, still in the cake pans. Cover and let sit for at least an hour or overnight in the refrigerator is best.


1  8 oz pkg cream cheese, room temp
1/2 c butter, room temp
1/4 c lemonade from concentrate, thawed
1/2 t vanilla
6 c powdered sugar

In the bowl of your stand mixer fitted with paddle attachment, mix butter and cream cheese together for 2 min on medium speed until combined and creamy. Turn mixer to low and add your lemonade and vanilla. Slowly add in your powdered sugar and then beat on medium for 1 – 2 min until smooth, scraping the sides of the bowl as necessary. When ready to frost, remove your cakes from the refrigerator. Loosen cake around the edges with a butter knife so they will release easily. Frost as desired.

No Bake Peanut Butter Fudge Swirl Pie (togetherasfamily)

1 prepared Oreo pie crust
1 8 oz pkg cream cheese, softened
1/2 c sugar
1/4 c creamy peanut butter
2 c Cool Whip
1/4 c hot fudge sauce, warmed

Combine cream cheese, sugar, peanut butter and Cool Whip in a large bowl and blend together with a hand-held blender until combined and creamy. Pour into the Oreo crust and smooth the top. Drizzle warmed hot fudge sauce over the peanut butter mix and use a toothpick or wooden skewer to swirl the fudge into the peanut butter. Just gently skim the top, don’t go down into the pie when swirling. Cover and let refrigerate for at least 4 hours. Can also refrigerate overnight. Note: To warm the hot fudge sauce put into a microwave-safe bowl and warm for about 25 – 30 seconds.

Korean Skewered Chicken (Dakkochi) (closetcooking)

1 lb chicken breast, cut into bite sized pieces
3 cloves garlic, grated
1″ ginger, grated
1/2 small onion, grated
1/2 Asian pear, grated
1/4 c soy sauce
1/2 T sesame oil
1 T brown sugar
1 green onion, chopped
1/4 t pepper

Mix everything in a freezer bag and marinate for at least an hour. Skewer the chicken on wet that have been soaked in water about 20 min and set aside. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5 – 10 min. Grill the chicken until cooked, about 5 min per side basting it with the marinade as you go.

Korean Style Steak (leitesculinaria)

3 T sugar
6 T soy sauce
2 T oil & more for the grill rack
2 T toasted sesame oil
1 T grated peeled fresh ginger
3 cloves garlic, grated or minced
1 smallish shallot, minced
Kosher salt or sea salt and freshly ground black pepper
2 lbs hanger steak (can sub skirt steak, sirloin flap steak or flank steak)
handful thinly sliced scallions, for serving
toasted sesame seeds, for serving

In a large shallow bowl stir together sugar, soy sauce, oil, sesame oil, ginger, garlic, shallots and salt and pepper to taste until the sugar has dissolved. Add the steak turn to coat it with the marinade, and let it sit at room temp for 15 min. Preheat a gas or charcoal grill until medium-hot. Lightly brush a paper towel with vegetable oil and using tongs rub the grill rack with the oiled paper towel. Transfer the steak to the grill, discarding the marinade. If desired, season the steak with salt and pepper, keeping in mind the soy sauce in the marinade contains quite a lot of salt. Grill the steak, flipping halfway through until cooked to your liking, 10 – 12 min total for medium-rare, depending on the thickness of your steak. Transfer the steak to a cutting board and let it rest for at least 5 min. Thinly slice the steak at an angle against the grain, transfer to a platter and top with the scallions and sesame seeds.

Chicken Fire Poppers (dinnerthendessert)


2 eggs
1/2 t garlic powder
1/2 t onion powder
1 lb chicken tenders, cut into 1 – 2″ pieces
1 1/2 c panko bread crumbs
oil for frying

Preheat oven to 350 F. In a small bowl, beat the eggs with the garlic powder and onion powder. In a second bowl add the panko crumbs. Dip the chicken in the egg mix, then coat with the panko crumbs. In a large skillet or your cast iron skillet, heat about 1/2″ canola oil over medium-high heat. Fry chicken on both sides until golden and crispy, about 2 – 3 min each side. Don’t worry about if the center is done, just get it crispy and browned, then put the pieces into a 9 x 13″ baking pan. Pour the sauce over the fried chicken and carefully stir to make sure it is coated. Bake the chicken covered, for 15 min. Remove chicken from the pan and with a spatula to scrape out the sticky sauce, pour the sauce over the plate of chicken.


1/2 c sugar
1/2 c brown sugar
1/2 c honey
1/3 c Frank’s hot sauce

In a bowl, combine sugar, brown sugar, honey and hot sauce and mix to combine.

Mitsu-Ken’s Garlic Chicken (bigoven)

Chicken Wings

3 lbs chicken drummettes or wings (can sub thighs)
2 c flour
2 T garlic salt
1/2 t white pepper
1/4 t garlic powder
oil for frying

Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mix. Refrigerate 30 – 45 min. Deep fry chicken in oil heated to 365 – 375 F until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.

Garlic Soy Sauce

1 c soy sauce
1 c sugar
1/2 c water
1/4 t fresh grated ginger
1 small clove garlic, minced
1/4 c green onions, chopped
shichimi togarashi, to taste (opt)

Combine all ingredients; mix until well blended.

Shichimi Togarashi (chowhound)

2 T sansho or 1 T black peppercorns
1 T dried tangerine peel
1 T ground red chile pepper
2 t flaked nori
2 t black sesame seeds
2 t white poppy seeds or black cannabis seeds
2 t minced garlic

Combine all ingredients. Grind together to a chunky consistency. Store refrigerated in an airtight container up to 1 month.

Pork Tocino (Sweet Cured Pork) (panlasangpinoymeatrecipes)

1 lb pork shoulder or kasim, slice into 1/4″ thick
1/2 c brown sugar
1/2 t red food coloring or annatto powder
2 T soy sauce
2 cloves garlic, minced
1 T salt

Combine the ingredients: brown sugar, food coloring, soy sauce, garlic and salt in a mixing bowl. Put the sliced pork in the bowl and rub the mix liberally on all sides of the pork. You can either use a zip bag and put all the pork in and mix or in a tupperware container. Put inside a refrigerator and cure for 2 – 3 days. After curing the pork, you can either fry or grill it. Heat at least 4 T cooking oil. Fry the tocino at least 3 min on each side until browned on medium to high heat or until cooked. Don’t overcook because it will become too dry and tough.

Skinless Longganisa (Filipino Sausage) (kusinamasterrecipes)

2 lbs ground pork, 10% fat
1/4 c packed brown sugar
1 T rock salt (or 1 1/2 t fine salt)
1 T Worcestershire sauce
3 T soy sauce
1 T garlic, chopped
1/2 t black pepper, ground

Blend all the above ingredients. Roll a small amount of the pork mix in a 4 1/2 x 3″ wax paper. Store in the freezer for 3 hours or until ready to cook. When ready to cook, heat oil in a wok or frying-pan. Unwrap the sausages and fry in batches in hot oil until fully cooked. Drain on paper towels. These sausages can also be frozen until needed.

Beef Tapa Filipino (savvynana)

3 lb beef sirloin, thinly sliced
1/2 c soy sauce
1/4 c calamansi juice
2 T sugar
1 head garlic, minced
1/2 c cooking oil
1/2 t salt or to taste
1/4 t pepper or to taste

Combine soy sauce, calamansi juice, garlic, sugar, salt and pepper in a bowl and stir until sugar and salt dissolved. Add beef and massage to fully coat with the marinade and keep overnight in the refrigerator to cure. Drain meat from marinade, set aside. Heat about 1 T cooking oil in a wide pan over medium heat. Add beef in a single layer and cook, turning on sides, for about 3 – 5 min or until liquid is almost absorbed. Add another 1 T cooking oil and continue to cook until meat is lightly browned. Remove from pan and cut into serving portions. Serve while it’s hot.

Spicy Mushroom Rice (mantitlement)

4 c cooked white rice
10 oz white or button mushrooms, sliced
2 T butter
1 shallot, sliced
1 jalapeno, diced
1/4 c marsala wine
1 T soy sauce
1 t salt
1/4 t fresh ground black pepper

Melt butter in a large skillet over medium-high heat. Add in the sliced mushrooms and let brown, stirring for 10 min. Add shallot, jalapeño, salt and pepper and let cook for another min or two. Deglaze the skillet with the marsala wine and let reduce for 2 min. Add soy sauce and stir, then add the cooked rice. Stir together and then season with more salt and pepper to taste if needed. Note: Add a few splashes of chicken stock to re-heat if you’re making this ahead of time.


Kahlua and Cream Cheesecake (chocolatechocolateandmore)


2 1/4 c Brownie Brittle or other chocolate wafer cookie, crushed
1/2 c melted butter

Put Brownie Brittle into a ziploc bag and crush it with a rolling pin (or food process it until it is crumbs). Put in the bottom of a 10″ springform pan and mix in the melted butter. Press evenly into the bottom of the pan. Pour onto prepared crust. Wrap the pan in 2 layers of aluminum foil and set in a baking dish. Pour water into the baking dish until it is half way up the sides of the springform pan. Bake in a 300° F oven for 2 hours. The top should be golden brown. Let cool. Top cheesecake with Kahlua whipped cream. Note: A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch gives more volume.


32 oz cream cheese
2 c sour cream
5 eggs
3/4 c Kahlua
1/2 c sugar
2 T cornstarch
1 1/2 t vanilla paste or vanilla

Beat cream cheese until smooth. Add sour cream and eggs. Beat until smooth. Add remaining ingredients and beat until smooth.

Kahlua Whipped Cream

2 c heavy whipping cream
1 c Kahlua
1 packet unflavored gelatin (about 2 t)
1/4 c hot water

Mix gelatin into hot water and set aside to cool to room temp. It’s very important to have a cold mixing bowl and beaters and cold ingredients for this next part. Put mixing bowl and beaters in the freezer for about an hour before making whipped cream. Also, make sure everything else is well chilled before starting. Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff. If it’s still too liquidy, refrigerate for an hour to give the gelatin time to work and then beat again.

Slow Cooker Beef Brisket (carlsbadcravings)

Slow Cooker

4 – 5 lbs beef brisket, trimmed of excess fat
1 c water
1 T beef bouillon
2 T Worcestershire sauce
1 T reduced sodium soy sauce
1/2 c homemade barbecue sauce (see below)

Preheat oven to 425 F. Line a large baking sheet with sides/jelly roll pan with parchment paper or foil for easy clean up. Set aside. Spray 6 qt (or larger) slow cooker with non-stick cooking spray. Trim brisket of excess fat and rinse and pat dry. If your brisket is extra long then slice it in half so it will fit in your slow cooker. Rub all remaining Spice Rub evenly all over the meat then place brisket on prepared baking sheet. (You can let sit at room temp for 30 min or refrigerate up to 24 hours if desired). Bake uncovered for 30 min at 425 F to sear meat. Add 1/2 c barbecue sauce to slow cooker along with water, Worcestershire, soy sauce and beef bouillon. Whisk to combine (the bouillon will not be completely dissolved but will dissolve during cooking). Using tongs (so you don’t burn yourself) carefully transfer brisket to slow cooker. It will be large so you will have to squish it in. Not all of it will be under the liquid. Cover and cook on LOW for 8 – 10 hours until brisket is very tender, flipping over half way through cooking. If your brisket is tough, it just needs to cook longer. Remove brisket to a foil lined baking sheet. Brush with barbecue sauce and broil 5 – 10 min until slightly caramelized. Meanwhile, microwave or simmer remaining barbecue sauce until warmed through. Brush brisket again with barbecue sauce and slice across the grain or chop if desired. Serve with remaining barbecue sauce plain or they make delicious sandwiches. Make Ahead: Can cook brisket until tender then remove the removable ceramic insert and refrigerate the brisket in the juices. The next day, skim off all the hardened fat then cook on LOW in the slow cooker for 1 – 2 hours until warmed through and proceed with recipe.

Spice Rub

2 T paprika
2 T packed brown sugar
1 T chili powder
2 t garlic powder
2 t salt
1 t onion powder
1 t chipotle powder
1 t pepper
1/2 t dried thyme
1/4 t cayenne pepper (opt for more heat)

In a medium bowl, whisk together ingredients. Remove 1 T and add to a medium bowl to use in your barbecue sauce.

Barbecue Sauce

1 1/2 c ketchup
1/3 c molasses
1/3 c packed brown sugar
1/4 c seedless blackberry preserves
1/4 c apple cider vinegar
1 T reserved Spice Rub from above
1 T mesquite liquid smoke( opt but recommended)

Add all ingredients to the 1 T reserved Spice Rub and whisk to combine. Set aside 1/2 c barbecue sauce.


Black Forest Crepes (thegoldlininggirl)

Chocolate Crepes

4 eggs
1 1/2 c milk
1 c water
2 c flour
3 T cocoa powder
6 T melted butter, slightly cooled
1/3 c sugar

In a large bowl, combine all ingredients and whisk vigorously until smooth. In a large saucepan over medium heat, pour about 1/3 – 1/2 c batter covering the entire bottom of the pan in a thin layer. Cook for about 2 – 3 min or until the top looks mostly cooked too, even before flipping. Carefully (it will be thin and delicate) flip the crepe over and cook for about 30 seconds. Remove crepe from the pan to a plate or platter and continue making crepes with remaining batter. (If not serving immediately, they can be stored in the refrigerator for several days. They stack well between plastic wrap lightly greased with non-stick spray.) Evenly divide filling among crepes, spooning it across the diameter of each crepe, and then roll them into 2″ tubes. Top with a spoonful of cherry pie filling and drizzle with chocolate sauce. Makes 10 – 12 crepes.

Cherry Cream Filling

1  21 oz can cherry pie filling, divided
1 c Cool Whip or whipped topping, thawed
1 T sugar

In a small bowl combine all but 1/2 c cherry pie filling (set it aside), the whipped topping, and sugar. Fold together until thoroughly blended.


1/2 c cherry pie filling
1/2 c chocolate syrup

Japanese Hot Cakes (keyingredient)

2 large eggs
3/4 c & 1 1/2 T milk
1 t vanilla
1 2/3 c flour
1 3/4 t baking powder
3 T & 1 t sugar

In a medium bowl, use a mixer to beat together eggs, milk and vanilla until foamy. This should take about 3 min. You are looking for a consistency that is light, foamy, frothy, and full of bubbles. In another medium bowl, whisk together flour, baking powder and sugar. Use a wooden spoon or spatula to lightly, but quickly fold into the liquid ingredients until just incorporated. Allow resting until slightly thickened, about 15 min. Place a large skillet over medium-low heat and lightly grease with butter or oil. Once heated, pour 1/4 c batter in prepared skillet. Once golden on bottom and bubbles begin to form on top, flip to the other side. Continue to cook until golden. Repeat with remaining batter. Serve immediately topped with maple syrup, butter, whipped cream or fresh berries.

BonChon Style Soy Garlic Wings (panlasangpinoyrecipes)


1 lb fresh chicken wings
salt and pepper, to season
2 c cornstarch

Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Soy Garlic Glaze

1/4 small onion, shredded
4 cloves garlic, peeled and minced
1/2 c light soy sauce
1/4 c mirin
2 T brown sugar
1/2 t garlic powder
1 t cornstarch
1″ ginger, peeled and shredded
white sesame seeds, for garnish

Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a T of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.

Italian Sausage Lollipops (johnsonville)


1 500g pkg Johnsonville Hot Italian Sausage links
20  10 – 12″ long bamboo skewers
oil for deep frying (vegetable, peanut or canola)

Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.

Corn Batter

1 c cornmeal
1 c flour
1/4 t salt
1/8 t black pepper
1/4 c sugar
4 t baking powder
1 large egg, lightly beaten
1 c milk (preferably not skim)

In a medium size bowl, mix all ingredients starting with the dry ingredients and ending with the wet ingredients. Heat the oil. It should be at least 2 – 3″ deep to fully submerge the lollipop. Once the oil is heated, (to medium heat or about 350° F) place one sausage piece at the end of each skewer. Dip into the batter and coat the sausage completely. Carefully submerge the sausage into the hot oil while holding the end of the stick, allow it to fry for about a min until the batter is a deep golden brown. Continue this process with all the sausages.

Remoulade Dipping Sauce

2 T mayonnaise
2 T Dijon mustard
2 T whole grain mustard
1 t lemon juice
1 t wine vinegar
2 T pickle relish
2 T capers, chopped
1 t dried tarragon
1/2 t ground black pepper
1/4 t salt
1 dash Tabasco Sauce
1 c canola oil

Combine all ingredients except oil in a food processor and process for 30 seconds. With the motor running, slowly add the oil through the feed tube and process until thickened. Transfer the sauce to a bowl, cover and refrigerate for at least 1 hour before serving alongside the sausage lollipops.

Korean Braised Chicken (Jjimdak) (beyondkimchee)

1 bundle Korean sweet potato noodles, aka dangmyun
3 lb whole chicken, cut up into pieces
6 – 8 dried red chilies
2/3 c low sodium soy sauce
2 T oyster sauce
1 c water
2 cloves garlic, minced
1 t minced fresh ginger
4 – 6 T dark brown sugar
2 t cocoa powder
4 T corn syrup
1 t black pepper
1 onion, sliced
2 carrots, diced into large chunks
2 – 3 medium sized potatoes sliced into 1/2″ disks
1 fresh green chili sliced (opt)

Soak the sweet potato noodles in warm water and set aside until ready to use. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few min. Remove chicken and discard water. Return chicken to the pot and add the dried chilies. In a bowl combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup and pepper. Pour over the chicken and chilies. Bring the mix to a gentle boil and simmer over medium-low heat for 20 min covered. Add onion and carrots to the pot and simmer for 10 min covered. Add potatoes, fresh chili and cook until they are tender, about 10 min with a lid half open. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3 – 5 min uncovered. Remove the pot from the heat and let it sit for 5 min or so before you serve. Serve warm over rice if desired.