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Magic Chef Recipes Stories 1 to 10 of 546  
1 ½ pounds ground beef 1 egg (beaten) ½ cup onion (chopped) Salt and pepper (to taste) 1 Tablespoon red pepper flakes 6 hot dogs 1 pound sliced bacon Toothpicks 2 cups barbeque sauce (optional)* 6 hoagie rolls (split lengthwise)   Preheat grill for medium heat. Pour barbeque sauce into a square baking dish and set aside. In a medium bowl, stir together the ground beef, egg, onion, salt, pepper and red pepper flakes using your hands. Pack enough meat around each hot dog to completely cover it, but not too thick. Wrap 2 slices of bacon around each beef covered hot dog, and secure with toothpicks. Lightly oil the grilling surface, and place the bacon-wrapped hamburger-covered hot dogs on the grill. Cook for about 10 minutes, turning occasionally, but carefully, until the beef is cooked through and bacon is nicely browned. Remove from the grill and roll in the dish of barbeque sauce to coat. Remove toothpicks and serve on hoagie rolls.   *Can omit and substitute your favorite hamburger/hot dog condiment as a topper instead. Ketchup, mustard and/or mayo will work great.
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INGREDIENTS:1 (32 ounce) package frozen French fries2 1/2 tablespoons lemon pepper2 tablespoons dried red pepper seasoning1 tablespoon garlic powderBlack pepper to taste2 pinches chili powder1/4 cup butter   DIRECTIONS:1. Preheat oven to 425 degrees. 2. Place French fries in a large casserole dish. Sprinkle lemon pepper, red pepper seasoning, garlic powder, and chili powder over the French fries, and stir to distribute seasonings evenly. Divide the butter into 4 pats, and place one pat in each corner. 3. Bake French fries until crispy and lightly browned, about 15 minutes.
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Becca's Slow Cooker Creole Chicken & Sausage
1 pound boneless skinless chicken breasts 12 ounces smoked Andouille sausage, cut into small rounds 1 cup chopped onions 2 cloves minced garlic 1¼ cup low sodium chicken broth 1 can (14.5 ounces) diced tomatoes 3 tablespoons tomato paste ½ cup tomato sauce 2 teaspoons Creole seasoning ¼ teaspoon cayenne   Optional extras 1 tablespoon brown sugar 1 14 ounce can black beans, rinsed and drained 2 green bell peppers, chopped ½ cup sliced green onions for topping 2 tablespoons almond butter (randomly delicious) salt to taste brown rice for serving   Place the essential ingredients in the crockpot. Cover and cook on low for 6-8 hours or high for 3 hours. Shred the chicken directly in the crockpot to your desired texture. Add the extras, if you want, and cover and cook for another 20-30 minutes. This is also a great time to make your rice, if you're serving it with rice. When everything is ready, taste the chicken mixture and season with salt. Serve the creole chicken over rice and topped with green onions.
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Danielle's Cheesy Hamburger Tator Tot Casserole
1 bag of tator tots 2-3 lbs. of hamburger 1 large onion (optional) 2 cans cream of mushroom  2 cups cheddar cheese   Brown hamburger with a large onion. After brown add 2 cans of cream of mushroom. Add to caserole dish and bag of tutor tots and about 2 cups of cheddar cheese. Bake on 375 for about 30 mintues.
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Lorena's Asparagus-Spinach Pesto Pasta with Blackened Shrimp
1lb. Asparagus spears3 handfuls baby spinach leaves1/2C. Soy Parmesan cheese, plus more for topping1C. Pine nuts (did not use)1/4C. Olive oil, plus 1T. for cooking the shrimpJuice of 1/2 Lemon1lb. Pasta1lb. Raw shrimp, deveined and peeled1t. Garlic powderKosher saltBlack pepper2-3T. Blackening spice   Preheat oven to 400 degrees. Cut the rough ends off of the asparagus spears and then cut the remaining spear into 3 pieces. Place on a baking sheet and drizzle with olive oil then sprinkle with kosher salt, garlic powder and pepper. Toss to coat and bake 10-12 minutes. When cooked, set aside the pretty asparagus tips and keep warm. The bottoms will be pureed for the pesto. Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. If using, put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove and set aside. Add the asparagus, spinach, garlic, Parmesan, and 3/4 cup of the pine nuts to a food processor. Purée and, with the motor running, drizzle in the 1/4 cup of olive oil until ...
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Rachelle's Bacon & Guacamole Grilled Cheese
2 slices bacon 2 slices sour dough bread 1 tbls butter, room temperature 1/2 cup jack & cheddar cheese, shredded 2 tbls guacamole, room temperature 1 tbls tortilla chips, crumbled (optional)   Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
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Lucy’s Tomato Cucumber Salad with Feta & Olives
Dill & Garlic Dressing: 1/2 cup olive oil 1/4 cup red wine vinegar 1 1/2 teaspoons sugar 1 clove garlic, minced 1 tablespoon fresh dill, minced 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/4 teaspoon salt Freshly ground black pepper, to taste   Salad: 1 pound tomatoes (cherry or grape tomatoes, cut in half, or about 3 large tomatoes, seeded & chopped) 1 pound cucumbers (approximately 2 large or 4 small), diced 1/2 cup Kalamata olives, drained, pitted, & chopped 1/2 cup feta cheese, crumbled 2 tablespoons fresh dill, for garnish   For the dressing: In a medium bowl, whisk together all dressing ingredients until thoroughly blended. Alternatively, you may place ingredients in a jar, tighten the lid, and shake until incorporated. For the salad: In a large bowl, combine all salad ingredients. Toss with dressing until everything is evenly coated. Cover salad and refrigerate for at least 4 hours, removing from the refrigerator at least 30 minutes before serving. Drain off any excess dressing and garnish with dill, if desired. Tips, Tricks, & Variations: Toss salad with a half-pound of cooked pasta to turn it into a Tomato Cucumber Pasta Salad!
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Gabby's Lemon Blueberry Cheesecake Bars
Crust 12 full-sheet graham crackers (or 1.5 cups graham cracker crumbs) 6 tbls (90g) melted unsalted butter 1/3 cup (67g) granulated sugar Filling 16 ounces cream cheese (2 standard packages or 450g), softened to room temperature 1 large egg 1/3 cup (67g) granulated sugar zest of 2 medium lemons juice of 1 medium lemon 1 tsp vanilla extract 1 & 1/2 cups (225g) fresh or frozen unthawed blueberries   Preheat oven to 350F degrees. Line a 8x8 baking pan with aluminum foil with enough overhang on the sides. Set aside. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling. For the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese for 1 minute on medium speed until smooth. On medium speed, beat in the egg, sugar, lemon zest, lemon juice, and vanilla extract together until smooth and creamy, about 3 full minutes. Gently fold in the blueberries. Spoon filling onto the crust. Bake for 30-35 minutes, or until ...
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Harriett's Double-Chocolate Pecan Cookies
3 cups confectioners' sugar 3/4 cup Dutch-process cocoa powder (spooned and leveled) 1/2 teaspoon coarse salt 5 ounces bittersweet chocolate, chopped 1 1/2 cups chopped pecans (or other type of nut) 4 large egg whites, room temperature   Preheat oven to 325 degrees. In a large bowl, whisk together sugar, cocoa, and salt. Stir in chocolate and pecans. Add egg whites and stir just until incorporated (do not overmix). Drop dough by 1/4 cupfuls, 3 inches apart, onto two parchment-lined rimmed baking sheets. Bake until cookie tops are dry and crackled, about 25 minutes, rotating sheets halfway through. Transfer sheets to wire racks and let cookies cool completely.
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Studio R's Cinnamon Roll Pancakes
CINNAMON FILLING: 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling) 1/4 cup + 2 tablespoons packed light brown sugar 1/2 tablespoon ground cinnamon CREAM CHEESE GLAZE: 4 tablespoons (1/2 stick) unsalted butter 2-ounces cream cheese, at room temperature 3/4 cup powdered sugar 1/2 teaspoon vanilla extract PANCAKES: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 large egg, lightly beaten 1 tablespoon canola or vegetable oil     Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below). Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes. Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine). Cook the pancakes: Heat a ...
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