BOELicious Dishes

Chicken Pot Pie

Chicken Pot Pie

DIRECTIONS
1. Heat 1 Tbsp oil in a large frying pan over medium to high heat.

2. Brown the chicken until golden brown (about 4-5 minutes).

3. Remove from the pan and set aside.

4. Heat the remaining 2 Tbsp of oil in the pan.

5. Add shallot (chopped) and garlic for 1-2 minutes.

6. Add the mushrooms and cook until softened (about 8-10 minutes).

7. Season with salt and pepper.

8. Pour in wine and chicken broth.

9. In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk).

10. Pour over the mushrooms and cook until slightly thickened.

11. Stir in butter and chicken.

12. When ready to bake, preheat the oven to 390°F.

13. Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish.

14. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles.

15. Lightly brush with egg.

16. Bake for 20 minutes or until the pastry is puffed up and golden.


Oreo Truffles

Oreo Truffles

DIRECTIONS
1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1” balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

4. While balls are in freezer, melt chocolate according to directions.

5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.

6. Let chocolate set, refrigerate and enjoy!


Spring Seafood Stew

Spring Seafood Stew

DIRECTIONS
Heat oil in a large Dutch oven coated with cooking spray over medium heat.
Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
Remove shrimp and scallops from pan with a slotted spoon, keep warm.
Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
Stir in chopped tomato and remaining ingredients.
Divide shrimp and scallops evenly among 4 soup bowls, spoon ¾ cup broth mixture into each bowl.


White Chocolate Raspberry Cheesecake

White Chocolate Raspberry Cheesecake

DIRECTIONS
Preheat oven to 400
Mix graham cracker crumbs and stick of butter and one cup of sugar in a microwave safe bowl. Microwave on high for 1 minute to melt butter.
Incorporate butter/sugar/graham cracker crumbs until mixed well.
Pour into spring form pan.
Level bottom out with your hand and smooth the crumbs up the sides of the pan if desired.
Mix all of the cream cheese until smooth.
Add one cup of sour cream to the cream cheese mixture, mix until incorporated.
Add 1 cup of sugar, 3 Tbsp of flour, 1 Tbsp of vanilla to cream cheese mixture, blend well.
Add eggs ONE AT A TIME, this is important. Mix until well incorporated.
Stir in white chocolate chips to cream cheese mixture.
Pour into spring form pan on top of crust. Shake pan carefully to smooth top.
Mix a little water into the jar of raspberry jam. Spoon drops randomly onto top of cheesecake mixture. Use butter knife to swirl into a design.
Fill glass casserole dish half full with water and place on bottom rack.
Place cheesecake on middle rack and bake for 10 minutes at 400 degrees.
After 10 minutes reduce oven heat to 350 and bake for 1 hour.
When cake is done turn off heat and crack the door of the oven. Allow the cake to rest and cool in the oven for 1 hour.
Remove cake and run a wet flat spatula or knife around edge before removing spring form.
Allow to cool in the refrigerator overnight for best results OR… for at least an hour in the refrigerator. Enjoy!


BBQ Margarita Chicken

BBQ Margarita Chicken

Sweet Jalapeño Margarita Salsa for chicken:

For serving:

DIRECTIONS
Heat a skillet over medium heat. Add canola oil, about 1/4 tsp at a time, add one tortilla.
Cook for about 30-60 seconds per side, until just golden and bubbly. Remove and let drain on a paper towel. Set aside until ready to use.
Preheat your grill to medium high heat.
In a medium bowl mix together the BBQ Sauce, tequila, lime zest, orange zest, lime juice, garlic, Jalapeño, cumin, salt and pepper.
In another medium size bowl combine the chicken, olive oil and 1/4 cup of the BBQ Margarita sauce.
Toss well. When the grill is hot, grill the chicken for 6 to 7 minutes per side or until cooked through. Remove from the grill and allow to rest five minutes. After five minutes shred the chicken and toss with 1/2 cup of the BBQ Sauce. Keep warm.
While the chicken is grilling toss together the salsa. In a medium bowl combine the diced tomatoes, diced mango, jalapeños, green onions, cilantro, lime zest, orange zest, lime juice, tequila and salt. If desired you can add the salsa to a blender and pulse until your desired consistency is reached. I leave mine chunky.
To serve, grab a crispy corn tortilla and spread the avocado over the bottom. Now add the shredded chicken. Drizzle with a little BBQ sauce and top with Mexican Fries, Greek yogurt, salsa, cheese and cilantro… fiesta time!


Sausage Balls

Sausage Balls

DIRECTIONS
Let cheese and sausage get to room temperature.
Mix sausage, cheese, sage and pepper together.
With hands, work Bisquick into sausage mixture.
Roll in small balls and refrigerate until ready to use.
Bake in 350 degree for 20 minutes.


Easy Meatloaf

Easy Meatloaf

DIRECTIONS
Mix ground chuck and bread crumbs.
Reserve 1 cup of tomato mix for the top.
Mix together tomatoes, soup mix, cheese, and egg.
Blend mixture with meat and put in loaf pan.
Pour reserved tomato mix over the meat loaf.
Bake at 350 degrees for 1 hour.


Super Easy Pumpkin Muffins

Super Easy Pumpkin Muffins

DIRECTIONS
Heat oven to 350
Mix cake mix and canned pumpkin together until well blended. Spray muffin liners with nonstick spray, fill 2⁄3 full.
Bake for 20-25 minutes until toothpick comes out clean. Drizzle with powdered sugar glaze (optional).

Glaze

Whisk all ingredients together to preferred consistency; drizzle over muffins


Chicken Pot Pie

Chicken Pot Pie

DIRECTIONS
Heat 1 Tbsp oil in a large frying pan over medium to high heat. Brown the chicken until golden brown (about 4-5 minutes). Remove from the pan and set aside.
Heat the remaining 2 Tbsp of oil in the pan.
Add shallot (chopped) and garlic for 1-2 minutes.
Add the mushrooms and cook until softened (about 8-10 minutes).
Season with salt and pepper.
Pour in wine and chicken broth.
In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk).
Pour over the mushrooms and cook until slightly thickened.
Stir in butter and chicken.
When ready to bake, preheat the oven to 390°F.
Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles.
Lightly brush with egg.
Bake for 20 minutes or until the pastry is puffed up and golden.


Crescent Pizza Rolls

Pizza Crescent Rolls

DIRECTIONS

1. Check your package of crescent rolls to see how high to preheat the oven.

2. Open up the crescent roll dough and place 5 pepperonis and half a stick of string cheese on top of the thick end.

3. Carefully roll up all of the crescent rolls around the pepperonis and cheeses and place them on a cookie sheet.

4. Sprinkle a bit of garlic salt on top of each crescent pizza roll.

5. Bake according to the directions on the crescent roll package.

6. While the rolls are baking, warm up some pizza sauce for dipping.

7. Pull the rolls out of the oven and enjoy!


Greek Pasta Salad

Greek Pasta Salad

DIRECTIONS

1. Whisk together oil, juice, mayo, and seasonings in large bowl.

2. Add cooked pasta, tomatoes, feta cheese and basil.

3. Cover and chill 8 hours


Awesome Baked Beans

Baked Beans

DIRECTIONS

1. Brown ground beef; Drain.

2. In a large bowl, combine all ingredients, except bacon.

3. Pour into a greased 9"x13" dish.

4. Top with bacon.

5. Cover with foil and bake at 350 degrees for about 45 minutes.

6. When done, let cool and enjoy!


Bacon-Wrapped Jalapeño Poppers

Bacon-wrapped Jalapeno Poppers

DIRECTIONS

1. Preheat the oven to 400 degrees F and set a wire rack on a rimmed baking sheet.

2. Cut the cheddar into 24 small sticks that will fit inside the jalapeños and stuff 1 cheese stick into each jalapeño half.

3. Wrap the bacon tightly around the jalapeños, slightly overlapping and arrange 1 inch apart on the rack, cheese-side up.

4. Bake until the bacon is crisp, about 25 minutes.

You can make these poppers up to 2 hours ahead and keep at room temperature.

6. Reheat at 350 degrees F until hot, about 20 minutes.


Spring Seafood Stew

Spring Seafood Stew

DIRECTIONS

1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.

2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.

3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.

4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.

5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.

6. Bring both mixture to a boil; cook 4 minutes; reduce heat to low; add butter, stirring occasionally with a whisk.

7. Stir in chopped tomato and remaining ingredients

8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.


Dill Pickle Dip

Dill Pickle Dip

DIRECTIONS

1. Saute onions and garlic in a pan with a little olive oil for a few minutes.

2. Put all ingredients into a mixer until desired consistency.

3. Transfer to a serving dish and cover with plastic wrap.

4. Refrigerate for at least an hour before serving.

This dip is good for up to a week when stored tightly covered in the refrigerator. It may become thinner as the week draws to an end.


Herb & Citrus Shrimp & Scallops

Herb & Citrus Shrimp

DIRECTIONS

1. Thaw and pat dry shrimp & scallops.

2. Mince garlic, oil, & parsley, set half of mixture aside.

3. Remaining half prepare marinade:

4. Add shrimp & scallops to marinade and set aside.

5. Heat griddle on high and cook seafood, not moving meat around too much or they will break up.

6. Bast with remaining mixture until cooked through.


Oreo Truffles - Catriona McBain (Branch 1031 - Orlando, FL)

Oreo Truffles

DIRECTIONS

1. Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don’t need too much.

2. With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

3. Roll into 1” balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.

4. While balls are in freezer, melt chocolate according to directions.

5. Pull the Oreo Truffles out of freezer, and dip into chocolate. Garnish with reserved Oreo crumbs before the chocolate sets up.

6. Let chocolate set, refrigerate and enjoy!


Peanut Butter and Banana Dog Treats

Dog Treats

DIRECTIONS
Preheat the oven to 300 degrees.

Put banana in a large bowl and use spoon or potato masher to mash it thoroughly.

Add oat flour, oats, parsley, peanut butter and egg and stir well to combine. Set aside for 5 minutes. Roll mixture into 24 balls, using 1 Tbsp dough for each; transfer to a large parchment paper-lined baking sheet as done.

Use the back of a spoon or the heel of your hand to press each ball into a (1 1/2-to 2-inch) coin. Bake until firm and deep golden brown on the bottom, 40 to 45 minutes. Set aside to let cool completely.


Twice-Baked Sweet Potatoes – Sarah Jones (Corporate)

Sweet Potatoes

DIRECTIONS
Preheat the oven to 375 degrees.

Lightly scrub the sweet potatoes under cold running water. Place the potatoes on a roasting tray and bake until tender, 1 hour 15 minutes. Remove from the oven and allow the potatoes to cool slightly before cutting off the top third of the potatoes lengthwise. Scoop out the flesh using a large spoon (leave enough on the base so the skin holds its shape) and reserve bases.

Add the potato flesh, 2 Tbsp of the sugar, cinnamon, nutmeg, cayenne pepper and butter to a food processor. Process until the ingredients are completely combined and the puree is smooth. Season with salt and pepper. Drizzle a roasting tray with a little oil. Set the potato skin bases upright on the tray and fill with the mixture.

Combine the remaining 3 Tbsp sugar and pecans in a small bowl. Sprinkle the top of each stuffed sweet potato with the sugar-pecan topping. Bake 10 minutes. Finish the potatoes under the broiler for the top to brown, 1 minute, if desired.


Chicken Pot Pie - Branch 1031 - Orlando, FL

Chicken Pot Pie

DIRECTIONS
Heat 1 Tbsp oil in a large frying pan over medium to high heat. Brown the chicken until golden brown (about 4-5 minutes). Remove from the pan and set aside.

Heat the remaining 2 Tbsp of oil in the pan. Add shallot (chopped) and garlic for 1-2 minutes. Add the mushrooms and cook until softened (about 8-10 minutes). Season with salt and pepper. Pour in wine and chicken broth. In a separate bowl, whisk the flour into the milk to make a slurry (rough whisk). Pour over the mushrooms and cook until slightly thickened. Stir in butter and chicken.

When ready to bake, preheat the oven to 390°F. Divide filling between four ramekins/small baking dishes or one large oven safe casserole style dish. Cut 8 circles slightly bigger than the dishes and top each pie with two pastry circles. Lightly brush with egg. Bake for 20 minutes or until the pastry is puffed up and golden.


Game Day Chili – Sarah Jones (Corporate)

Game Day Chili With the cold weather comes football season! If you’re looking for an easy, warm recipe to put on your table for game day – look no further. This Game Day Chili is a great meal for a hardcore football fan! You can prepare, throw in a crock pot and grab when it’s ready!

DIRECTIONS
Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well. Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Crock Pot Pizza – Jessica Lane (Corporate)

Crock Pot Pizza With back to school season in full swing, you have plenty of other things to worry about then “what’s for dinner?” Getting adjusted to a new schedule, homework and after-school activities keep us hoppin’, so rely on your good ‘ole Crock Pot to cook dinner for you! This Crock Pot Pizza recipe is a dinner your entire family will love. The best part is you can set it, forget it and come back at dinner time with a meal ready to go!

DIRECTIONS
Cook noodles; drain. Take half of noodles and put in bottom of crock pot. Brown hamburger and drain. Chop and slice pepperoni, green pepper, onion, mushrooms and ham. Spoon half of pizza sauce (1½ cans) over noodles. Layer rest of ingredients, one half at a time. Put Mozzarella on last. Repeat above steps, ending again with cheese. Set crock pot on low heat. Cook for about 3 hours. Serves 6.
Use whatever pizza toppings you like: Veggies, meat, etc. You may also use your favorite jarred spaghetti sauce instead of pizza sauce, put cheese in every layer and use whatever noodle you like (I recommend cooking al dente).


Blackberry Cobbler – Margaret Langnese (Branch 1051: Lake Oswego, OR)

Blackberry Cobbler Cookouts, pool parties, and festive fireworks aside – July is a really big month to show off our patriotism! If you’re feeling “berry” proud to be an American and are looking for something different for your next outing - this blackberry cobbler recipe will definitely help get the party started.

DIRECTIONS
In medium bowl stir together blackberries and sugar. Let stand for about 20 minutes or until syrup forms. Heat oven to 375 degrees. Stir together our, baking powder, salt, and milk. Stir in melted butter until blended. Spread in ungreased square pan. Spoon blackberry mixture over batter. Bake 45-55 minutes or until dough rises and is golden.


Kahlua Mousse- Kenneth Craynon

Kahlua Mousse Give this Kahlua Mousse a try to cool you down and save your summer!

DIRECTIONS
1. Melt chocolate and butter in top of double boiler.
2. Combine sugar, egg yolks, Kailua and coffee. Blend chocolate mixture into this. Whip cream until stiff. Gently fold into chocolate mixture. Blend well.
3. Beat egg whites until soft peaks form. Fold into chocolate cream.
4. Refrigerate overnight.
Serves 12


Herb & Citrus Shrimp & Scallops- Melinda Brown

Herb & Citrus Shrimp What better way to treat mom and celebrate her than to have a Mother's Day on the grill! We’d recommend this recipe for herb and citrus shrimp and scallops! The combination of fresh basil and parsley with a citrus marinade is so appetizing. You can certainly just grill the shrimp or the scallops - or you can go all out and whip up both!

DIRECTIONS
1. Thaw and pat dry scallops & shrimp
2. Mince garlic, basil & parsley, set half of mixture aside
3. Remaining half prepare marinade:
• zest and juice of orange
• juice of half lime
• salt, pepper
• olive oil
4. Add shrimp & scallops to marinade and set aside
5. Heat grill on high and cook seafood, not moving meat around too much or they will break up
6. Baste with remaining mixture until cooked through


Spring Seafood Stew

Spring Seafood Stew As winter fades away, we find ourselves craving lighter, fresher flavors—but we're not quite ready to give up on soup. This Spring Seafood Stew recipe showcases the vibrant, delicate flavors of the season.

DIRECTIONS
1. Heat oil in a large Dutch oven coated with cooking spray over medium heat.
2. Add leek and garlic, cook 4 minutes or until tender, stirring occasionally.
3. Add wine and broth, bring to a simmer; stir in shrimp and scallops; bring to a boil.
4. Reduce heat, simmer 3 minutes or until shrimp and scallops are done.
5. Remove shrimp and scallops from pan with a slotted spoon, keep warm.
6. Bring broth mixture to a boil; cook 4 minutes; reduce heat to low Add butter, stirring constantly with a whisk.
7. Stir in chopped tomato and remaining ingredients.
8. Divide shrimp and scallops evenly among 4 soup bowls, spoon 3/4 cup broth mixture into each bowl.


These Oreo Truffles Make A Great Heartfelt Valentine's Treat - Catriona McBain

oreo-truffles

Chop Oreos up finely in a food processor. Save some of the finely crushed Oreos for garnish later and set it aside. You don't need too much.

With hands (or a spoon, I just think hands are faster), mash softened cream cheese and crushed Oreos until well combined.

Roll into 1" balls and place on a wax covered cookie sheet. Put in freezer for 15 minutes.


Dip into the New Year with this Yummy Artichoke Dip - Erica Lawrence

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Melt 2 tablespoons butter in heavy medium skillet over medium heat. Add onion, brown sugar and vinegar; sauté until onion is golden brown, stirring frequently, about 25 minutes. Remove from heat. Cool to room temperature.

Preheat oven to 350°F. Sprinkle cheese over half of each tortilla, dividing equally. Sprinkle prosciutto and sautéed onion over cheese. Season with pepper. Fold other half of each tortilla over cheese mixture. Brush tortilla with some of melted butter.

Brush heavy large skillet with some of melted butter. Place over medium-high heat. Working in batches, cook quesadillas just until brown spots appear, brushing skillet with butter between batches, about 2 minutes per side. Transfer quesadillas to heavy large baking sheet.

Bake until tortillas are golden and cheese melts, about 5 minutes.

Transfer quesadillas to work surface. Cut each into 6 triangles. Arrange on platter and serve hot.

Mix all ingredients above in an 8x8 glass pan. Cover with foil and cook at 350 for 40-45 minutes, or until melted thoroughly. Serve with crackers or cut up French bread.


The Best Pot Roast You Will Ever Put in your Mouth – Kym Edmonson

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PUT ALL THE INGREDIENTS IN A CROCK POT AND COOK ON LOW FOR 8-10 HOURS. DO NOT ADD ANY WATER! IT WON’T NEED IT.

I USUALLY JUST THROW IT IN THE SLOW COOKER AT 7:30 IN THE MORNING AND IT’S FALLING APART BY THE TIME I GET HOME AT 6:00 IN THE EVENING! J ENJOY!



Crab Cakes and Dip- Tammy Powers (Branch 31- Orlando, FL)

jello

After mixing form patties and pan fry for Crab Cakes, rolled in bread crumbs and deep fry for Crab Balls or used as stuffing for fish or pork chops.

Omit Egg for Crab dip.


Poppy Seed Chicken- Brandy Creasy (Branch 1010 - Searcy, AR)

jello

Spread chicken in a greased 9x13 pan. Mix soups, onion powder, salt, pepper, milk and sour cream and pour over chicken. In a separate bowl。

Pour melted butter over Ritz crackers and mix well. Spread cracker mixture over casserole. Top with poppy seeds. Bake at 350 for about 35 to 40 min.

Serve over cooked rice or noodles.** Kids usually like this. It has always been my daughter’s favorite.2


Game Day Chili - Sarah Jones (Corporate)

jello

Cook first 3 ingredients in a Dutch oven over medium heat, stirring until meat crumbles and is no longer pink. Drain well.

Combine meat mixture, beans, and next 11 ingredients in Dutch oven; bring to a boil. Reduce heat, and simmer 3 hours or until thickened. Garnish, if desired.


Raspberry Pretzel Jell-O - Alma Gallegos (Branch 1065 - Southfield, MI)

jello

Pre-heat oven to 350°F.

Combine packet of Jell-O with 2 cups of boiling water and set aside to cool to room temperature. Crush 2 cups of pretzels. Melt 1 stick of butter in saucepan and add 1/4 cup sugar. Add pretzels and mix together. Lightly press pretzel mix into a 13×9 -inch Pyrex dish and bake for 10 minutes at 350°F, then cool to room temperature. While pretzel mix is cooling down, beat 8 oz. of softened cream cheese and 1 cup sugar on medium/low speed until well-combined. Stir in Cool Whip and mix until well combined. Spread mixture over cooled pretzels and go all the way to the edges of the dish to create a seal to keep the Jell-O from leaking onto the pretzels. Refrigerate ½ hour. Arrange raspberries on top of the cream filling. Pour Jell-O over raspberries and refrigerate until Jell-O is set.


Dill Pickle Dip - Melissa Miller (Corporate)

dilldip