Best Recipes in the World

Ingredients
2 lbs. ground beef
Salt and pepper or creole seasoning
1 onion, chopped
1 cup rice, uncooked
3 large handfuls of roughly chopped cabbage
1 8 oz. can tomato sauce
2 cups of water (I just use the tomato sauce can twice)
1 14 oz. can diced tomatoes, undrained
1 cup shredded cheese (I used Colby Jack)
Instructions
Season and brown ground beef and onions. Drain off grease.
Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir.
Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well.
Once cooked, top with cheese and cover with lid to melt a few minutes.

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers
6 to 8 bananas, sliced
2 cups whole milk
* 1 (5 oz.) box instant French Vanilla pudding
1 (8 oz.) package cream cheese
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:
Line the bottom of a 13x9 inch dish with 1 bag of cookies and layer bananas on top.

Bowl 1-
Combine the milk and pudding mix and blend well using a handheld electric mixer.

Bowl 2-
Combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.
Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve!

1/2 onion sliced

1 can diced green chilis

1.5 lb frozen, sliced, seasoned chicken breast

1/4 cup cream cheese

1 cup milk

1 cup chicken broth

1/4 cup green salsa

1 cup shredded Monterey jack cheese

8 flour tortillas

1 cup shredded cheddar or Monterey jack

In a large skillet, cook onions and green chilis until tender. Add the chicken and heat through. Add milk, chicken broth, green salsa, cream cheese and first helping of cheese. Stir and cook until slightly thickened and all cheese is melted, which is about 10 minutes. Turn off and let sit while you prepare the dish. In a 2 quart baking dish, sprayed with Pam, lay out 4 tortillas. After the mixture has sat for about 10 minutes, spoon half of the mixture in dish and layer with the other 4 tortillas. Pour remaining mixture on and top with the rest of the cheese. Cook at 350 until browned and bubbly. Enjoy!

Ingredients Needed for Crockpot Ribs:

Crockpot (I use the exact one here. It’s a 6 qt and portable which means it locks at the lid to avoid spillage when on the go! Reasonably priced too. Love it!)

Favorite Ribs

Seasoning

Onion (optional)

Favorite BBQ Sauce

Crockpot Liners for easy cleanup (optional)

Crockpot Ribs Recipes Method:

1. Cut your ribs into small sections

2. Season them with your favorite seasoning. Lately I am stuck on Grill Mates Montreal Steak seasoning. I even put it on my salads. Another favorite is Bolner’s Fajita seasoning. You can’t go wrong with either one of those.

3. Cut up 1/2 of an onion and add it to your crockpot.

4. Place the seasoned ribs standing up. Drizzle with a little bit of BBQ sauce on each one.

5. Cook on low for about 6 to 8 h0urs or cook on high for about 3 to 4 hours.

6. Remove from the Crockpot and add them to a baking sheet. (Tip: line your baking sheet with tin foil to avoid a hassle when cleaning that pan. I speak from experience!) Drizzle more BBQ sauce on them and broil them for about 4 to 5 minutes. Just enough time for the BBQ to bubble and caramelize.

Here’s what they look like straight from my oven! YUM!

12 ounces DeLallo penne ziti (or any pasta shape)

2 cups shredded, cooked chicken (about 2 small chicken breasts)

1 (25 ounce) jar DeLallo Pomodoro Fresco Tomato-Basil Sauce (pasta sauce)

1 1/2 cups shredded mozzarella cheese (I used 2% low fat)

1/3 cup freshly-grated Parmesan cheese

1/4 cup packed fresh basil leaves, roughly chopped

Directions:

Preheat oven to 375 degrees F.

Cook the pasta al dente in a large stockpot of well-salted boiling according to package instructions. Drain. Return pasta to the stockpot and add chicken and tomato sauce. Gently toss to combine until the pasta is evenly coated.

Pour half of the pasta into a greased 11x7-inch or 9x13-inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, half of the Parmesan cheese and half of the basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining 1/2 cup of mozzarella cheese.

Bake for 20-25 minutes until the cheese is melted and just barely starts to turn golden. Remove and sprinkle immediately with the remaining Parmesan cheese and fresh basil. Serve warm.

What You Will Need
1 Vidalia onion, anywhere from 10-12 ounces (any sweet variety will do)
1 scant cup mayonnaise
1 scant cup sour cream
1/2 cup shredded Grana Padano cheese (substitute good Parmesan or Romano)
1/2 cup shredded mozzarella
1 cup shredded white cheddar cheese
3/4 tsp salt
lots of fresh cracked black pepper to taste
4 dashes hot sauce
2 dashes Worcestershire sauce

Instructions
Set the oven to 375F
Peel and slice the onion in half. Then slice it in half again, and cut 3 of the sections into very fine slices. Take the last piece and mince it. Put the onion in a bowl with the rest of the ingredients and mix well until everything is thoroughly combined. Taste and adjust the seasonings to your liking.
Spoon the mixture into an ovenproof casserole and bake for 25 minutes until browned and bubbly.
While the dip is baking, slice a baguette and place the slices on a hot grill pan to toast them on both sides. Serve with the hot dip.

For the Crust:

24 Oreo cookies-finely crushed

¼ cup unsalted butter-melted

For Cheesecake Filling:

2 lbs. cream cheese- room temperature

1⅓ cups powdered sugar

3 Tablespoon cocoa powder

4 eggs- room temperature

10 ounces bittersweet chocolate-chopped

For Chocolate Topping:

¾ cup heavy cream

6 oz. bittersweet chocolate-finely chopped

1 Tablespoon granulated sugar

Instructions

To make the crust:

Preheat oven to 350 degrees F, grease a 9-inch springform pan and set aside.

Finely crush the cookies in a food processor, add melted butter and blend until it’s all moistened.

Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool while making the filling.

To make the filling:

Melt 10 ounces bittersweet chocolate and set aside to cool.

Mix cream cheese and sugar until smooth, mix in cocoa powder

Add the eggs one at a time, mixing on low speed and do not overbeat it.

Add melted chocolate and mix on low speed to combine.

Pour the filling over the crust and smooth the top.

Bake the cheesecake until the center is set and the top looks dry (about 1 hour to 1 hour 10 minutes).

Cool on a wire rack for 5 minutes, then run a thin knife around the sides of the pan and set the cake in the refrigerator (uncovered), for at least 8 hours, or better overnight.

To make the topping:

In a medium saucepan stir together cream, chocolate and sugar on low heat until the chocolate is completely melted and the mixture is smooth.

Cool and pour over the cheesecake.

When the topping is set and cooled again run a thin knife around the sides and remove the springform pan sides.

This cheesecake can be prepared up to 2-3 days in advance just store covered in the refrigerator.

Garnish with chocolate curls (optional).