MAGIC CHEF

Harper's PUFF CORN CRACK

Thu, 16 May 2013 15:20:00 GMT

2 BAGS CHEETOS PUFFED CORN

1 STICK BUTTER

1 CUP BROWN SUGAR

¼ CUP LIGHT CORN SYRUP

2 PINCHES SALT

2 PINCHES BAKING SODA

Pour both bags puffed corn into large roasting pan. Bring butter, brown sugar, corn syrup & salt to a “bubbly” boil on the stove. Remove from heat and stir in Baking soda &stir until smooth and creamy. Evenly pour mixture over puffed corn in roasting pan. Put in 200 degree oven for 1 hour stirring every 15 minutes with a wooden spoon. Remove from oven and spread on wax paper to cool. Note: There is a reason this stuff is called crack, it is one of the most addictive foods ever for anyone with a sweet tooth, it is super easy and totally YUMMY!!!!!!!!!

Kristin's Crock Pot Breakfast Casserole

Wed, 08 May 2013 13:05:00 GMT

30oz bag frozen hash browns

1lb sausage, browned & drained

8oz shredded cheddar cheese

8oz shredded mozzarella cheese

6 green onions, sliced and divided in half

12 eggs

1/2 cup milk

1/2 teaspoon salt

1/4 teaspoon pepper

Spray a large crock pot with non-stick spray then place half the hash browns into the bottom. Layer in half the cooked sausage, half the cheeses, and half the green onions, then repeat hash brown, sausage, and cheese layers. In a large bowl, whisk together eggs, milk, salt, and pepper, then drizzle over top. Cook on high for 4 hours, or low for 8 hours, or until eggs are set. Serve with remaining green onions, salsa, or guacamole.

Marla's Mile high nacho recipe

Wed, 01 May 2013 14:24:00 GMT

1-1/2 pounds ground beef

1 package taco seasoning

1 (9 ounce) bag yellow corn tortilla chips

1-2 cups refried beans

1 bunch green onion (greens chopped)

Jalapeno peppers1/2 cup cilantro

1 cup shredded pepper jack cheese

1 cup shredded Mexican blend cheese

Guacamole

Sour cream

Salsa

Preheat oven to 400 degrees. In a pan, brown meat and add taco seasoning following the package directions. On a cookie tray lined with parchment paper, put 1/3 bag of tortilla chips on tray. Cover with 1/3 meat, beans, green onions, jalapeno peppers (to taste), cilantro and both cheeses. Bake for five to seven minutes until cheese has started to melt. Pull out of oven, add another layer, bake until starting to melt and then top with final layer of ingredients, adding a little extra cheese on top if wanted. Serve immediately from oven with guacamole, sour cream and salsa as condiments.

Magic Man's Kid Favorite Banana Dogs

Wed, 24 Apr 2013 11:37:00 GMT

1 bun
1 banana, peeled (split in half if too large for tiny mouths)
1 Tbsp nut butter (peanut, almond or sunflower butter will work)
toppings: fruit, nuts, oats, seeds, sweet toppings – and if you are really adventurous – try some bologna, cheese & honey! It tastes surprisingly yummy with pb and banana!)

Lightly toast bun. Add a slather of nut butter and additional spreadable toppings like jam. Add fruit. Top with toppings. Serve.

Emily's Amazing Grilled Cheeseburger Wraps

Tue, 16 Apr 2013 15:59:00 GMT

1 lb ground beef

1 tbls Worcestershire sauce (or to taste)

1 tbls ketchup

1 tsp dried minced onion

Salt & Pepper to taste

5 Large flour tortillas

shredded cheddar cheese

slice tomatoes

yellow mustard

Brown ground beef in large skillet & drain. Add Worcestershire sauce, ketchup, dried onion & salt & pepper to the beef & simmer for 5 minutes. Sprinkle shredded cheese down center of each tortilla. Add a few heaping tablespoons of the beef mixture on top of cheese. Spread some mustard on top of the beef along with some slices of tomato. Roll up tortilla burrito-style & place wraps on preheated indoor grill (I used my George Foreman). Grill wraps for about 5 minutes until cheese is melted. Cut on a diagonal & serve...C'mon your mouth is watering now isn't it?

Mark's Mexican Stuffed Shells

Wed, 10 Apr 2013 12:07:00 GMT

4 cups chicken breast, cooked & chopped
1 can black beans, rinsed & drained
6 green onions, diced
1/2 each of red, green, yellow, & orange bell peppers (or 2 whole bell peppers of your choice), diced
3 (8 oz.) blocks cream cheese, softened (not melted)
2 cans diced tomatoes with chiles (don’t drain) (Rotel or store brand, either works)
1/4 - 1/2 cup chicken stock
1 tsp cumin
1 1/2 cups sharp cheddar cheese, shredded
1 cup of picante sauce
38 large pasta shells, cooked al dente

Cook pasta shells in well salted, boiling water until al dente (still have a little bite to them) If you cook them too long, they will be difficult to stuff, plus they will have additional cooking time, once they are stuffed. Drain the pasta and set aside while you make the filling.
Cook, drain and dice enough chicken breast to make 4 cups. I always have homemade chicken stock and pre-cooked diced chicken bagged in my freezer. You could use canned chicken broth if you prefer.
To make the filling, mix diced chicken, drained black beans, green onions, diced peppers, and cumin in a large mixing bowl. Thoroughly incorporate all the ingredients.
In a separate bowl, mix the cream cheese, chicken stock and undrained tomatoes with chiles. When thoroughly combined, pour it over the chicken mixture and mix well. (If you have trouble incorporating the cream cheese and tomatoes, you can heat it slightly in the microwave.)
Spread 3/4 c. picante sauce in the bottom of a large baking pan. (I used 13x18x2, but I’m guessing that two 9×13′s would also work.) Reserve the final 1/4 cup, for later.
Using a spoon, or your fingers, fill each of your cooked and cooled pasta shells, setting them into the picante covered pan. Continue until all shells are filled and arranged in the pan.
When the pan is full, drizzle the shells with the remaining 1/4 cup of picante and then sprinkle with the shredded cheddar cheese.
Cover the baking pan tightly with foil and bake at 350 degrees for about 30 minutes or until hot and bubbly.See More

Sara's Slow Cookin Sausage Breakfast Casserole

Wed, 03 Apr 2013 11:00:00 GMT

1 pkg. (26-32 oz) frozen shredded hash brown potatoes

1 pkg. Jimmy Dean Hearty Original Sausage Crumbles

2 cup (8 oz) shredded mozzarella cheese

½ cup (2 oz) shredded Parmesan cheese

½ cup julienne cut sun dried tomatoes packed in oil, drained

6 green onions, sliced

12 eggs

½ cups milk

½ teaspoon salt

¼ teaspoon ground black pepper

Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended. Pour evenly over potato-sausage mixture. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired. Substitute 1 pkg. Regular Flavor Jimmy Dean Pork Sausage Roll, cooked, crumbled for Jimmy Dean Hearty

Flo's BAKIN Bunnies Easter Biscuits

Wed, 27 Mar 2013 11:38:00 GMT

1 tube (7-1/2 ounces) refrigerated buttermilk biscuits

10 raisins

20 slivered almonds

1 tube pink decorating icing

5 red-hot candies or red candied cherries

Gently shape five biscuits into oval shapes; place on a greased baking sheet about 2 in. apart. Cut remaining biscuits in half. Shape biscuit halves to form ears; press firmly to attach to whole biscuits. On each biscuit, press on two raisin eyes and four slivered almond whiskers. Bake at 375° for 8-10 minutes or until biscuits are browned. Cool slightly; use icing to frost ears and attach candy noses.

NO MAGIC CHEF THIS WEEK. SPRING BREAK!

Wed, 27 Mar 2013 11:22:00 GMT

Jeri's JA-MAZING Philly Cheese Steak Sloppy Joes

Wed, 13 Mar 2013 12:30:00 GMT

1 tablespoon extra virgin olive oil
1lb ground beef
1 medium onion (chopped)
1 medium green bell pepper (seeded and chopped)
¼ cup steak sauce
1 cup beef broth
salt and ground black pepper (to taste)
4 hamburger buns
1 tablespoon butter
1 tablespoon flour
1 cup milk
1 cup provolone cheese (shredded)

Step 1: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook while breaking the ground beef up into chunks with a spatula or spoon until browned. Add the green bell pepper and onion and cook for 3-4 minutes, until the onions start to become tender. Drain an excess liquid. Stir in steak sauce and beef broth, season with salt and pepper. Bring to a boil and cook until the mixture is thickened and bubbly.
Step 2: While the meat is cooking, split the hamburger buns and butter each of the cut sides. Heat a large skillet to medium heat. Place split hamburger buns cut side down into the skillet and cook until lightly browned on the bottom. Remove from the pan and set aside.
Step 3: melt butter in a medium skillet over medium-high heat. Stir in flour and cook for 1 minute. Whisk in milk and cook until the mixture is thickened and bubbly. Remove from heat and stir in the cheese until it is melted and incorporated into the sauce.
Step 4: To assemble sloppy joes- pile the meat mixture onto the top of the bottom half of each bun, top with the provolone cheese sauce, and place the top half of the hamburger bun onto the sandwich.
(Makes 4 Servings)