boston creme cupcakes

courtesy of: sandra lee, food network
submitted by: missi
makes: 12 cupcakes

- 1-1/4c cold milk
- 3.4oz box vanilla instant pudding and pie mix
- 1tbsp pure vanilla extract
- 12 pre-made cupcakes baked from a cake mix
- 1c heavy cream
- 12oz package semi sweet chocolate chips
- 1/4c powdered sugar, sifted

1. combine milk, instant pudding mix, and vanilla extract in a large bowl. beat mixture with a hand mixer for 2 min, or until it thickens. place in refrigerator for 15 min.

2. spoon filling into a pastry bag fitted with a medium-size plain tip. fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a few tbsps into each cupcake.

3. heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges and remove from heat.

4. add chocolate chips to pan and whisk until smooth.

5. spoon or drizzle glaze over cupcakes or dunk tops into the glaze.

6. refrigerate until set, about 1 hour, before serving. sprinkle with powdered sugar.

image: cook's country tv

tacoritos

courtesy of: missi
serves: 4-6

- 4 heaping tbsp vegetable shortening
- 4 heaping tbsp flour
- 4 heaping tbsp red chili powder
- 2tsp garlic powder or garlic salt
- 4c cold water
- 1c fresh, diced tomatoes
- 1/2c diced green chiles
- 1/4c minced onion
- 1lb ground pork sausage
- 1lb ground chuck
- 1/4c onion, chopped
- 1-1/2c green chile hot sauce
- 1c refried beans
- salt, to taste
- 8 white flour tortillas
- 1lb cheddar, shredded
- 1/2 head lettuce, chopped

1. preheat oven to 350.

2. melt shortening in skillet. add flour and brown lightly to make a roux.

3. add red chili powder, garlic powder, and cold water. simmer slowly until gravy thickens. set aside.

4. in a separate bowl, crush tomatoes. add chiles and minced onion and blend well.

5. brown sausage, ground chuck, and chopped onion in a skillet. drain excess grease.

6. add green chile sauce, refried beans, and salt, to taste. turn heat to low and simmer until warm.

7. prepare a 9x13 baking dish and place a couple of tbsp of enchilada gravy on the bottom to prevent sticking.

8. dip each tortilla in the gravy and lay flat in the baking dish. spread meat filling across the center of the tortillas, top with shredded cheese and lettuce.

9. roll up the tortilla and repeat until tortillas are gone. when finished, pour leftover gravy on top.

10. sprinkle with more cheese and bake for 10-15 min or until cheese has melted.

image: a new chelsea morning

spaghetti and meatball "stoup"

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

- 2tbsp extra virgin olive oil
- 1 carrot, peeled and chopped into a small dice
- 1 medium yellow onion, chopped
- 2 small ribs celery, from the heart, chopped
- 3 cloves garlic, chopped
- 3c tomato sauce (1 14oz can + 1 8oz can)
- 3c chicken stock
- 1lb meat loaf mix (ground beef, pork, and veil) available at the butcher counter
- 1/2c grated cheese, parmigiano or romano, plus more to pass at the table
- 1/2c italian bread crumbs
- 1 large egg, beaten
- 2tbsp chopped parsley leaves
- 1/2lb spaghetti, broken
- 1c basil leaves, torn or shredded

1. preheat a medium soup pot over medium heat. add olive oil, carrots, onion, celery, and garlic. saute 5 min.

2. add tomato sauce and stock. cover and bring to a fast boil.

3. while soup comes to a boil, mix ground meat with cheese, bread crumbs, egg, and parsley. roll into 1-1/2 inch balls.

4. remove lid from soup, slide meatballs in and bring back to a boil.

5. stir in spaghetti. reduce heat and simmer for 10 min or until pasta is tender and meatballs have cooked through.

6. stir in basil, remove from heat, and serve.

image: walscapades

ranger cookies

courtesy of: shelly
makes: 3-1/2 dozen

- 1c softened margarine
- 1c sugar
- 1c brown sugar
- 2tsp vanilla
- 2 eggs
- 2c flour
- 1/2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1/2c coconut
- 2c oatmeal
- 2c cornflakes
- 1/2c nuts, any kind

1. preheat oven to 350

2. cream together margarine, sugar, brown sugar, vanilla and eggs.

3. in a separate bowl, mix together flour, baking powder, baking soda, and salt. then combine with sugar and butter mix.

4. add coconut, oatmeal, cornflakes, and nuts. hint: for easier mixing, add one at a time.

5. drop by the tablespoon on an ungreased cookie sheet and bake for 15 min.

image: baking bites

pork tenderloin with mushroom sauce

courtesy of: debbie, heart for hospitality
serves: 4-6

- 2lb pork tenderloin

filet marinade
- 1c red wine
- 1/2c italian dressing
- 1/4c salad oil
- 1/2c soy sauce
- 1/4c worcestershire sauce

mushroom sauce
- 1lb sliced mushrooms
- 1 small onion, sliced thinly
- 1/2c butter
- 1c sour cream
- 1/4-1/2c sherry wine
- 1 tsp salt
- 1/4 tsp pepper

1. mix marinade and marinate pork tenderloin in a ziplock bag for at least 2 hours to overnight (this marinade can be used for london broil or filet mignon as well).

2. take meat out of fridge 20min prior to cooking, to take the chill off.

3. barbecue 10min on each side, in 5min increments or roast in a roasting pan or on a rack in a shallow pan.

4. cook at 350, 30min/lb or until meat thermometer registers 155* or follow directions on package.

5. cover with foil and let stand 15min before carving.

sauce

1. saute onions in butter.

2. add mushrooms and cook until browned.

3. add sherry and sour cream, stirring until well mixed and sour cream is warm, but not boiling.

4. spoon over meat.

image: food and drinks

chicken thai wraps with spicy peanut dipping sauce

courtesy of: rachael ray, food network
submitted by: missi
serves: 4-6

chicken & marinade
- 3 (6oz) chicken breasts
- 1 tbsp soy sauce
- 1 tbsp veggie oil
- 1 tbsp grill seasoning

filling
- 1 seedless cucumber, peeled, halved lengthwise and sliced thinly on an angle
- 2 c fresh bean sprouts
- 1 c shredded carrots
- 3 scallions, thinly sliced on an angle
- 12 basil leaves, torn or chopped
- 3 tbsp mint leaves, torn or chopped
- 1 tbsp sesame seeds
- 2 tsp sugar
- 2 tbsp rice wine vinegar
- salt to taste

- 4 12" flour tortilla wraps (try jalapeno if you're feeling adventurous)

sauce
- 1/4 c extra chunky peanut butter, room temp (if refrigerated, microwave for a few seconds)
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1/4 tsp cayenne pepper
- 2 tbsp veggie oil

1. heat grill pan over high heat. toss chicken with soy sauce, veggie oil, and grill seasoning. grill for 6 minutes on each side.

2. combine cucumber, sprouts, carrots, scallions, basil, mint, sesame seeds, sugar, and rice wine vinegar. season with salt to taste.

3. whisk together peanut butter, soy sauce, rice wine vinegar, and cayenne pepper. stream in veggie oil.

4. thinly slice chicken on an angle and toss with veggies and herbs.

5. in a very hot non-stick skillet, heat tortillas on each side about 15 seconds.

6. pile chicken and veggies in tortilla and drizzle generously with peanut sauce before rolling.

hint: can be prepared up to 7 hours ahead. just store the filling, chicken, and sauce separately in the fridge, reheating the chicken and sauce just before assembly.

image: yelp

classic shepherd's pie

courtesy of: missi
serves: 4-6

- 1lb ground beef
- 1/4c yellow onion, chopped
- 2tsp worcestershire sauce
- 1 can green beans
- 1 carrot, peeled and thinly sliced
- 1 can whole kernel corn
- salt and pepper to taste
- 2c mashed potatoes
- 2tbsp sour cream
- 1/4c shredded cheddar cheese

1. preheat oven to 350

2. brown ground beef and drain. add worcestershire sauce, onion, carrot, green beans, corn, and salt and pepper to taste. heat through. pour into 8x8 baking dish.

3. combine mashed potatoes and sour cream. pour on top of beef mixture and top with cheese.

4. bake for 15-20 min until heated through.

image: lawry's

cookie dough parfait

courtesy of: bobbie
serves: 6-8

- 1 bag of chips ahoy cookies
- 1 cup of milk
- 1 tub cool whip
- 1c chopped pecans

1. pour the milk in a small bowl and dip a cookie into it. place the cookie on the bottom of a parfait glass

3. add cool whip and pecans

4. repeat layers (milk, cookie, cool whip, pecans) until cookies are gone ending with pecans

5. refrigerate for 2 hours or until set.

image: a blog of her own

bobbie's potatoes

courtesy of: bobbie
serves: 4-6

- 5lb bag of potato's, red or russet, cut into medium sized chunks
- 2tbsp butter
- salt and pepper to taste
- 1 yellow onion, diced
- small box velveeta cheese, diced
- 1/2lb ground beef, browned and drained or link sausage, cooked
- 1 green bell pepper, diced

1. preheat oven to 425 degrees

2. grease the bottom of a 9x11 baking pan

3. combine potatoes, onion, bell pepper, ground beef, and velveeta in baking pan

4. bake until potatoes are done; approx 30-50 min

image: food network

mexican cornbread

courtesy of: bobbie
serves: 4-6

- 2lbs ground beef, browned and drained
- 3 cans cream style corn
- 3 boxes jiffy cornbread mix, prepared according to pkg directions
- 2 cans rotel tomatoes
- 1 large block velveeta
- salt and pepper to taste

1. preheat oven to 350 degrees

2. in a large baking pan layer of hamburger meat, corn, velveeta, and tomatoes, season with salt and pepper.

3. add cornbread batter

4. bake until cornbread is done and cheese has melted, about 30 minutes.

image: the happy texan cooks

millionaire pie

courtesy of: bobbie
makes: 2 pies

- 2 graham cracker pie crust
- 20oz crushed pineapple
- 14 oz sweetened condensed milk
- 1/2 c chopped pecans
- 1 tub cool whip
- 1/4 tsp lemon juice

1. mix all ingredients together

2. pour into pie crusts

3. chill for 3 hours and serve

image: photobucket

shrimp, spinach, & tortellini

courtey of: josie
serves: 4-6

- 9oz refrigerated cheese tortellini
- 1/4 c roasted red pepper italian and parmesan dressing or any italian dressing of your choice
- 2 cloves garlic, minced
- 14-1/2 oz no-salt-added diced tomatoes, undrained
- 3/4 lb cooked cleaned medium shrimp
- 6oz baby spinach leaves
- 1/4c chopped fresh basil
- 2 tbsp parmesan

1. cook tortellini in large saucepan as directed on package. drain; set aside.

2. heat dressing in same pan on medium-high heat. add garlic; cook 1 min. add tomatoes and shrimp; mix well. bring just to boil.

3. stir in spinach; cover and simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

4. stir in tortellini and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

5. serve topped with the cheese.

image: cooking groceries

italian pork chops

courtesy of: josie
serves: 4-6

- 4-6 boneless pork chops
- 1 pkg of pork or italian shake-n-bake
- 1/2 tsp oregeno
- 1/2 tsp basil
- 2 tsp parmesan cheese
- 4oz mozerella cheese
- 1 jar of your favorite spaghetti sauce

1. preheat oven to 375.

2. in the shake-n-bake bag they provide add the shake-n-bake seasoning, basil, oregeno, and parmesan cheese. next coat each pork chop with the seasonings.

3. bake pork chops for approx. 20 min, pull them out of the oven and drown in the spaghetti sauce and top with the mozerella cheese. put them back into the oven for another 15 min or until done.

hint: you can prepare chicken parmesan this way too! just use the italian shake-n-bake and 4-6 chicken breasts, cooking a little longer to ensure the chicken is done.

image: flickr

homemade mac n' cheese

courtesy of: josie
serves: 4-6

- 1lb box of elbow noodles cooked, drained and buttered
- 1 lg can of cream of mushroom soup
- 1/2 block of velveeta, cut in 1 inch cubes
- 8oz shredded cheddar cheese
- 1c of milk
- salt and pepper to taste
- dash of onion powder

1. preheat oven to 350 degrees.

2. put velveeta and milk into a saucepan and melt it into a sauce.

3. add noodles, soup, salt, pepper, onion powder, and half of the cheddar cheese. stir until combined.

4. put mix into a greased baking dish and top with the other half of the cheese.

5. bake until hot and bubbly with a nice, crusty top.

image: hub pages

roasted veggie wraps

courtesy of: emily
serves: 4-6

- 1-2 zucchini, julienne
- 1-2 summer squash, julienne
- 1 onion, sliced
- 1 red pepper, julienne
- 1 yellow pepper, julienne
- 1 orange pepper, julienne
- 1-2 tbsp olive oil
- pepper and salt, to taste
- 1 pkg goat cheese
- 8-10 flour tortillas

1. preheat oven to 400 degrees.

2. place veggies on baking sheet, drizzle with olive oil, salt and pepper, and toss until coated.

3. bake for 20 -30 minutes until tender.

4. place tortilla in pan with a little bit of butter, spoon veggies in center of tortilla, add a dollup/crumbles of goat cheese, roll up, and grill lightly both sides.

image: vanilla bean cafe

caprese skewers

courtesy of: emily
serves: 4-6

- large package grape tomatoes (by 'large', we mean costco sized)
- large tub of fresh mozzarella pearls
- package of fresh basil
- balsamic vinegar
- olive oil, optional
- salt & pepper, optional
- 20 wood skewer sticks

1. on skewer, place one tomato, basil, two pearls of mozzarella, basil, tomato, one pearl of mozzarella, tomato, basil, two pearls of mozzarella, basil and one tomato. repeat on skewers until ingredients are gone

2. place skewers on platter drizzle lightly with balsamic vinegar and olive oil, if desired.

image: yum sugar

vegetable enchilada's

courtesy of: missi
serves: 4-6

- 1/4 c sliced mushrooms, shredded cabbage,
shredded carrots, chopped asparagus
- 14oz can diced tomatoes, drained
- 6oz can diced green chiles, drained
- 14oz can black beans, drained
- 2 cloves garlic, minced
- 4 - 6 basil leaves, torn
- 28oz can enchilada sauce
- 2 c cheese, shredded
- 8 - 10 tortillas
- sriracha sauce, optional

1. preheat oven to BROIL.

2. place veggies (mushrooms, cabbage, carrots, asparagus) in a single layer on a baking sheet, spray with olive oil and roast for 3 minutes.

3. preheat oven to 350.

4. in a large saucepan, combine diced tomatoes, green chiles, black beans, garlic, and basil leaves and heat on moderate heat.

5. add veggies to saucepan and combine.

6. fill each tortilla with enough veggie/tomato mixture to make a burrito and fold. repeat until you've run out of one or the other.

7. place burritos into baking pan (9x11) and cover with enchilada sauce and cheese and bake for 20-25 minutes or until heated through.

8. serve immediately.

image: missi howard

samoa tartlets

courtesy of: the food network magazine
submitted by: missi
makes: 12 individual tartlets

- 3 tbsp col unsalted butter, cut into pieces, plus more for greasing
- 1/3 c all-purpose flour
- 1 c shredded coconut, toasted, plus more for garnish
- 2 tbsp packed light brown sugar
- 1/4 tsp salt
- 5 oz semisweet or bittersweet chocolate, very finely chopped
- 1 quart coconut ice cream
- 3/4 c dulce de leche, warmed (available in the dessert-topping section)

1. position a rack in the middle of the oven and preheat to 350. Grease a 12-cup muffing pan with butter.

2. pulse the flour, 1/4 c coconut, brown sugar, and salt in a food processor until combined. Add the cold butter and pulse until the mixture resembles wet sand with pea-sized pieces, about 5 times. Put 1 heaping tbsp of the mixture in each muffing cup and press to make even rounds. Bake until the crusts are golden, about 20 minutes.

3. remove the pan from the oven and sprinkle the chocolate evenly over each crust. Turn off the oven; return the pan to the oven to melt the chocolate, about 3 minutes. Sprinkle each crust with 1 tbsp of the remaining coconut. Cool slightly, then freeze crusts in the pan until set, about 15 minutes.

4. with a thin spatula, gently remove each crust from the muffin pan. Top with a small scoop of coconut ice cream, drizzle with dulce de leche and garnish with more coconut.

image: food network

faire bon accueil

welcome to The Pot Luck Place where good company shares good food.

growing up, I was taught that preparing a meal for others was a way to show gratitude and appreciation; that a good meal was not only made of love, but also a way of showing it.

please use this blog to wish, create, inspire, and love in your own kitchen. The recipes found here have been submitted by friends and family; they have been tested and tasted. Feel free to spread the love and butter by sharing this page and your own tasty treats with us.

de notre cuisine au vôtre...
xxoo