There it is

Good Day

Good Day America and Beyond...........I am waiting for my cookbook kit to come by either Fed ex or ups.I hope putting together a cookbook is not too complicated.Feeling anxious.

Onion Rings

Garlic Spaghetti Yummy

How to Debone a chicken thigh

Ranch Chicken Thighs......I cook All of the Time

Ranch Chicken Thighs

Ingredients

• 1/2 cup dry breadcrumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons yellow cornmeal
• 1/2 teaspoon italian seasoning
• 6 chicken thighs ( skin removed)
• 1/2 cup bottled ranch salad dressing

Directions

1. In a shallow bowl, combine crumbs, Parmesan cheese, cornmeal, and Italian seasoning.
2. Dip chicken into salad dressing, then coat with crumb mixture.
3. Place chicken in a greased 13x9 baking dish.
4. Bake, uncovered, at 375 degrees for 45 minutes or until juices run clear.

Savory Sausage Cheese Grits

Savory Sausage Cheese Grits

Ingredients

• No-stick cooking spray
• 4 Johnsonville Breakfast Sausage Links (original variety)
• 2 cups milk
• 3/4 cup condensed cheddar cheese soup
• 4 packets (1 ounce each) instant grits
• 1/2 cup frozen chopped onions
• 1/2 cup crumbled bacon
• 1/2 cup shredded cheddar-Jack cheese
• Salt and ground black pepper
• 4 tablespoons butter, cut into tiny pieces

Preparation 

1. Preheat oven to 350°F. Spray four 4-inch ramekins with cooking spray; set aside.
2. In medium skillet, over medium heat, cook breakfast sausage, cutting into small pieces. Remove from heat and drain fat; set aside.
3. In large bowl, whisk together milk and soup. Add grits and whisk until smooth. Stir in onions, bacon, cheese and sausage. Season with salt and pepper. Spoon mixture into prepared ramekins and top each with 1 tablespoon of butter pieces. Place ramekins on a baking sheet. Bake in preheated oven for 15 to 17 minutes or until heated through.

Preparation Time
15 minutes

Bake Time
15 minutes

Spinach Casserole

SPINACH CASSEROLE
2 pkgs. frozen spinach pieces, thawed 
2 c. cooked noodles 
1 c. shredded cheese 
1 can cream of mushroom soup 
1/2 c. onion, chopped 
1/4 c. butter or margarine 
Combine all ingredients in Crockpot. Cover and cook 4-6 hours on low. Serves 8.

Hamburger Salad Sandwiches

Hamburger Salad Sandwiches
1/4 pound hamburger
1 tablespoon chopped onion
1 cup shredded lettuce
1/2 cup shredded cheese
1 large dill pickle, chopped
1/2 cup mayonnaise
1 hardboiled egg, chopped (optional)
1 teaspoon salt
1/4 teaspoon pepper
Brown hamburger with salt and pepper. Drain and cool slightly. Add all other ingredients and stir
well. Use for regular bread sandwiches or as a pita filling.

Bacon Crescent Wraps

• 1 (8 ounce) package cream cheese, softened
• 8 slices bacon, crisply cooked, crumbled
• 1/3 cup grated parmesan cheese
• 1/4 cup onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon milk
• 2 (8 ounce) cans refrigerated crescent dinner rolls

1. Preheat oven to 375 degrees.
2. Mix cream cheese, bacon, Parmesan cheese, onions, parsley and milk until well blended; set aside.
3. Separate each can of dough into four rectangles; firmly press perforations together to seal.
4. Spread each rectangle with 2 rounded tablespoonfuls of the cream cheese mixture. Cut each rectangle into 12 wedges.
5. Roll up wedges, starting at short ends. Place, seam-sides down, on greased baking sheet.
6. Bake 12 to 15 minute or until golden brown. Serve warm.

SQUASH FRITTERS

SQUASH FRITTERS

1 c. stewed squash
1/3 c. flour, all-purpose
1 egg
1 tsp. baking powder
1/3 c. cornmeal
1 med. onion, chopped
1/2 tsp. salt
1 tsp. sugar

Mix all together and drop in oil until golden brown. Oil does not have to cover. 

Makes 20-24 small fritters.

Asian-Marinated Hamburgers

Asian-Marinated Hamburgers

Ingredients
1 pound lean ground beef 1/4 cup water
1/4 cup soy sauce 2 tablespoons brown sugar
1 teaspoon minced ginger root 1 tablespoon worcestershire sauce
3 tablespoons sesame seeds 4 whole wheat hamburger buns

Directions
1. Form beef into 4 patties. Place in glass baking dish.
2. Combine water, soy sauce, brown sugar, gingerroot and worcestershire in a small bowl. Pour
over burgers. Refrigerate 1 hour or up to 8 hours, flipping burgers at least once.
3. Remove burgers from marinade, sprinkle with sesame seeds (press in) and place on lightly
greased grill rack. Heat reserved marinade until boiling, boil one minute and use as a baste for
burgers on grill.
4. Cook burgers until they are done to your liking, flipping once (avoid rare to medium to reduce
risk of foodborne illness) - approximately 5-7 minutes on each side.
5. Serve on toasted buns with sliced tomato, lettuce and red onion.

PumpkinCornSoup

Pumpkin Corn Soup

• 1 large onion, chopped
• 1 medium sweet red pepper, chopped
• 2 Tbsp. olive or canola oil
• 2 cups fresh or frozen corn, thawed
• 1 jalapeno pepper, seeded and chopped
• 2 garlic cloves, minced
• 2 tsp. chili powder
• 2 cans (14.5 ounce each) vegetable broth
• 1 can (15 ounces) canned pumpkin
• ½ tsp. salt
• Dash cayenne pepper
• 2 Tbsp lime juice
1. In large saucepan, sauté onion and red pepper in oil until tender.
2. Add corn, jalapeno, garlic and chili powder; sauté 2 minutes longer.
3. Stir in broth, pumpkin, salt and cayenne until blended. Bring to a boil.
Reduce heat: cover and simmer for 10 minutes. Stir in lime juice.

Im Back America and Beyond

Hi There America and Beyond......Blogging in 2015. Ive been so busy with posting food stuff here and there on my LetsEat247 Facebook page.Well let me start the fun.