Famous Red Lobster Shrimp Scampi

Tastes EXACTLY like the Red Lobster Shrimp Scampi. It's a favorite recipe in our home!!

  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1/2 cups white wine, I use chardonnay
  • 1/2 fresh lemon, Juice only
  • 1 teaspoon italian seasoning
  • 1/2 cup softened butter
  • 1 tablespoon parsley
  • 1/2 cup grated parmesan cheese


  1. Heat cast iron skillet and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add white wine, and lemon juice.
  5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  8. Sprinkle with grated Parmesan Cheese.

Olive Garden Minestrone Soup by Todd Wilbur

It's finally here! What everyone's been waiting for! Just in time for winter, this soup is sure to warm your soul with it's savory flavor and wonderful aroma.

  • 3 tablespoons olive oil
  • 1 cup minced white onion (about 1 small onion)
  • 1/2 cup chopped zucchini
  • 1/2 cup frozen cut Italian cut green beans
  • 1/4 cup minced celery (about 1/2 stalk)
  • 4 teaspoons minced garlic (about 4 cloves)
  • 4 cups vegetable broth (Swanson is good *note ( Do not use chicken broth!*)
  • 2 (15 ounce) cans red kidney beans, drained
  • 2 (15 ounce) cans small white beans or 2 (15 ounce) cans great northern beans, drained
  • 1 (14 ounce) can diced tomatoes
  • 1/2 cup carrot (julienned or shredded)
  • 2 tablespoons minced fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3 cups hot water
  • 4 cups fresh Baby Spinach
  • 1/2 cup small shell pasta


  1. Heat three tablespoons of olive oil over medium heat in a large soup pot.
  2. Saute onion, celery, garlic, green beans, and zucchini in the oil for 5 minutes or until onions begin to turn translucent.
  3. Add vegetable broth to pot, plus drained tomatoes, beans, carrot, hot water, and spices.
  4. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
  5. Add spinach leaves and pasta and cook for an additional 20 minutes or until desired consistency.
  6. Makes about eight 1 1/2 cup servings.

Taco Bell Mexican Pizza

A friend gave me this recipe and it was an immediate hit with our family and friends.


  • 1/2 lb ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon diced minced onion
  • 1/4 teaspoon paprika
  • 1 1/2 teaspoons chili powder (Spanish is best)
  • 2 tablespoons water
  • 8 flour tortillas (6 "inch")
  • 1 cup cooking oil
  • 1 (16 ounce) can refried beans
  • 1/3 cup diced tomato
  • 2/3 cup mild picante sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded monterey jack cheese
  • 1/4 cup chopped green onion
  • 1/4 cup sliced black olives
  1. Cook the ground beef over medium heat until brown, then drain.
  2. Return meat to pan and add the salt, onions, paprika, chili powder and water.
  3. Let mixture simmer over medium heat for 10 minutes, stirring often.
  4. Heat oil in frying pan over medium-high heat.
  5. When oil is hot, fry each tortilla for about 30-45 seconds per side and drain on paper towels.
  6. Be sure to pop any bubbles that form when frying so that the tortilla lays flat in the oil.
  7. Tortillas should become golden brown.
  8. Heat refried beans.
  9. Preheat oven to 400 degrees F.
  10. Stack each pizza by first spreading 1/3 C beans on one tortilla.
  11. Next add 1/3 C meat, then another tortilla.
  12. Top the second tortilla with 2 T of salsa.
  13. Divide the tomato, cheese, onions and olives evenly and top in that order.
  14. Bake for 8-12 minutes.

Red Lobster Cheddar Bay Biscuits

Don't you just love the copycat recipes? Here's another one, and if you like Red Lobster's biscuits, this is the recipe for you. They may not be the EXACT biscuits, but you will not notice a difference in the taste


  • 2 cups Bisquick baking mix
  • 1/2 cup cold water
  • 3/4 cup shredded sharp cheddar cheese
  • 1/4 cup butter
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon italian seasoning
  1. Heat oven to 450.
  2. Combine baking mix, water and grated cheese in a bowl.
  3. Roll out on a lightly floured surface, until 1 inch thick.
  4. Cut biscuits, and place on an ungreased pan.
  5. Melt butter and spices together.
  6. Brush the biscuits with the butter and bake for 8 to 10 minutes.

Jolean's Cheese Potato & Smoked Sausage Casserole

This was another one of our favorites in the 70's Very inexpensive and very easy to make. Just recently found this recipe hand-written by my Mom, and the warm feelings flood back to me, because this was a true favorite in our house.

  • 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
  • 4 tablespoons butter
  • 4 tablespoons flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 lb Velveeta cheese, diced
  • 1/2 cup sharp cheddar cheese, shredded
  • 1 lb skinless smoked sausage (Eckrich is my favorite brand)
  • 1/8 teaspoon paprika
  1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.
  2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.
  3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).
  4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.
  5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).
  6. NOTE: You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Crock Pot - Style Loaded Baked Potato Soup

If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Original recipe calls for only four slices of bacon, but I -- being a little piggy -- love the bacon, so we always use more like 8 to 12 slices. You decide which you prefer.


  • 6 large baking potatoes, peeled, cut in 1/2 -inch cubes
  • 1 large onion, chopped
  • 1 quart chicken broth
  • 3 garlic cloves, minced (or pressed)
  • 1/4 cup butter
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup cream or 1 cup half-and-half cream
  • 1 cup shredded sharp cheddar cheese
  • 3 tablespoons chopped fresh chives
  • 1 cup sour cream (optional)
  • 8 slices bacon, fried & crumbled
  • cheese, for sprinkling
  1. Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender).
  2. Mash mixture until potatoes are coarsely chopped and soupy is slightly thickened.
  3. Stir in cream, cheese and chives.
  4. Top with sour cream (if used), sprinkle with bacon and more cheese.

Cracker Barrel Old Country Store Biscuits

I like these because they are so quick and easy. Even though you use Bisquick, they don't come out tasting like Bisquick or like baking powder. I always have to double the batch to make sure I get some!

2 1/4 cups Bisquick
2/3 cup buttermilk
1 teaspoon sugar
1 tablespoon butter, melted
melted butter, for brushing


Preheat oven to 450°F.
Mix the Bisquick, buttermilk and sugar together in a bowl.
Add the melted butter into the batter.
Stir until a soft dough forms.
Turn out onto a well floured work surface.
Knead 20 times (this is a very forgiving dough), and don't be afraid to get additional flour into the dough.
Roll 1/2 thick, or thicker if you prefer towering biscuits.
Cut out into 2" rounds (or your preferred size).
Place close together on an ungreased baking sheet.
Brush tops with melted butter.
Bake for 8 to 10 minutes; I usually find 8 minutes is enough.
When you remove the biscuits from the oven, brush the tops with melted butter again.

Applebee's Hot Artichoke and Spinach Dip

I found this spinach artichoke dip online somewhere, but I can't remember the site. It's so easy to make and tastes very good.


  • 1 (10 ounce) box frozen chopped spinach, thawed
  • 1 (14 ounce) can artichoke hearts, drained and roughly chopped
  • 1 cup shredded parmesan-romano cheese mix
  • 1/2 cup shredded mozzarella cheese
  • 10 ounces prepared alfredo sauce
  • 1 teaspoon minced garlic
  • 4 ounces softened cream cheese
  • pepper (optional)
  1. Preheat oven to 350 degrees.
  2. Combine ingredients thoroughly in a bowl and spread mixture into a small baking dish (I used an 8" X 8" dish).
  3. Bake for 25-30 minutes or until cheeses are bubbling and melted.
  4. Serve with chips or bread and enjoy.

Olive Garden Copycat Zuppa Toscana

This is a clone of the Olive Garden Zuppa Toscana. Tried and true, approved by former Olive Garden chefs.


  • 1 lb Italian sausage (I like mild sausage)
  • 2 large russet baking potatoes, sliced in half, and then in 1/4 inch slices
  • 1 large onion, chopped
  • 1/4 cup bacon bits (optional)
  • 2 garlic cloves, minced
  • 2 cups kale or 2 cups swiss chard, chopped
  • 2 (8 ounce) cans chicken broth
  • 1 quart water
  • 1 cup heavy whipping cream
  1. Chop or slice uncooked sausage into small pieces.
  2. Brown sausage in your soup pot.
  3. Add chicken broth and water to pot and stir.
  4. Place onions, potatoes, and garlic in the pot.
  5. Cook on medium heat until potatoes are done.
  6. Add bacon.
  7. Salt and pepper to taste.
  8. Simmer for another 10 minutes.
  9. Turn to low heat.
  10. Add kale and cream.
  11. Heat through and serve.

Chicken-Macaroni Casserole

Southern Living: a simple homey casserole my kids like.


  • 1/2 cup chopped onion
  • 3 tablespoons butter or 3 tablespoons margarine, melted
  • 2 (10 3/4 ounce) cans cream of chicken soup
  • 2 cups shredded cheddar cheese, divided
  • 1 cup milk
  • 3 1/2 cups chopped cooked chicken
  • 2 1/2 cups cooked macaroni
  • salt
  • pepper
  • 1/4 cup Ritz cracker crumbs
  1. In a large skillet over med-high heat, saute onions in butter until onions are tender.
  2. Add in soup and 1 ½ cups cheese; gradually stir in milk.
  3. Cook over medium heat until cheese melts; stir in chicken and macaroni; taste and adjust seasoning with salt and pepper.
  4. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs.
  5. Bake in a preheated 350° oven for 30 minutes or until heated through.
  6. Top with remaining ½ cup cheese and bake 5 minutes.

Loaded Baked Potato & Chicken Casserole

I made this for the second time tonight. I love the "kick" the potatoes have. I don't add the cheese mixture until the last 3 minutes so the bacon doesn't get overcooked.

  • 2 lbs chicken breasts, cubed
  • 8 potatoes, cubed
  • 1/3 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • 2 cups cheddar cheese, shredded
  • 1 cup bacon, crumbled
  • 1 cup green onion, diced


  1. Preheat oven to 500 degrees.
  2. In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  3. Add potatoes to bowl.
  4. Coat baking dish with cooking spray.
  5. Add potatoes, allow for excess sauce in the remaining bowl.
  6. Bake potatoes for 45 minutes, stirring every 15 minutes.
  7. Add cubed chicken to bowl with leftover sauce and allow to marinate while potatoes bake.
  8. Mix together cheese, bacon & green onion in separate bowl.
  9. Once potatoes are done, add the chicken then layer toppings over chicken.
  10. Bake for additional 15 minutes or until chicken is done and cheese is melted.

Creamy Burrito Casserole

Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.


  • 1 lb ground beef or 1 lb ground turkey
  • 1/2 medium yellow onion, chopped
  • 1 (1 1/4 ounce) package taco seasoning
  • 6 large flour tortillas
  • 1 (16 ounce) can refried beans
  • 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 4 ounces sour cream
  • jarred hot sauce, if desired to spice it up
  1. Brown ground meat/turkey and onion; drain.
  2. Add taco seasoning and stir in refried beans.
  3. Mix soup and sour cream in a separate bowl.
  4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
  5. Tear up 3 tortillas and spread over sour cream mixture.
  6. Put 1/2 the meat bean mixture over that.
  7. Add a layer of cheese.
  8. You could put some hot sauce on this now.
  9. Repeat the layers.
  10. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Creamy Cajun Chicken Pasta

Wonderful combination of spicy chicken and creamy sauce. I made it as written; simply divine!

  • 2 boneless skinless chicken breast halves, cut into thin strips
  • 4 ounces linguine, cooked al dente
  • 2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
  • 2 tablespoons butter
  • 1 thinly sliced green onion
  • 1 -2 cup heavy whipping cream
  • 2 tablespoons chopped sun-dried tomatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon garlic powder
  • Garnish
  • 1/4 cup grated parmesan cheese
  1. Place chicken and Cajun seasoning in a bowl and toss to coat.
  2. In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.
  3. Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
  4. Pour over hot linguine and toss with Parmesan cheese.

To Die for Crock Pot Roast

Amazing flavor, and so simple! No salt needed here. In fact, you may wish to use half the ranch dressing mix to cut back on the saltiness.

  • 1 (4 -5 lb) beef roast, any kind
  • 1 (1 1/4 ounce) package brown gravy mix, dry
  • 1 (1 1/4 ounce) package dried Italian salad dressing mix
  • 1 (1 1/4 ounce) package ranch dressing mix, dry
  • 1/2 cup water

  1. Place beef roast in crock pot.
  2. Mix the dried mixes together in a bowl and sprinkle over the roast.
  3. Pour the water around the roast.
  4. Cook on low for 7-9 hours.

Bourbon Chicken

A good recipe! A tad on the hot side, next time I am going to cut the red pepper down to a 1/4 tsp and add some veggies. This will be added to my rotation.

  • 2 lbs boneless chicken breasts, cut into bite-size pieces
  • 1 -2 tablespoon olive oil
  • 1 garlic clove, crushed
  • 1/4 teaspoon ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  1. Heat oil in a large skillet.
  2. Add chicken pieces and cook until lightly browned.
  3. Remove chicken.
  4. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
  5. Add chicken and bring to a hard boil.
  6. Reduce heat and simmer for 20 minutes.
  7. Serve over hot rice and ENJOY.

Cheesecake Factory Shrimp Scampi

This recipe is a decent clone of my favorite Shrimp Scampi meal.

  • 1 -2 lb fresh shrimp, cleaned and deveined, and butterflied
  • 1 lb angel hair pasta
  • 1 diced tomato
  • 6 -8 whole garlic cloves
  • 1 shallot, diced
  • 1 pint heavy cream
  • 1 cup dry white wine
  • olive oil
  • 5 -7 leaves fresh basil
  • 2 tablespoons parmesan cheese, finely grated
  • parsley
For the shrimp
  • milk
  • 2 tablespoons parmesan cheese, finely grated
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/4 teaspoon cayenne pepper


  1. Pour enough olive oil in a large sauce pan to cover the bottom, turn to medium high heat. This is the only pot you'll need for the sauce so it should be big. Soak the shrimp in milk and combine the dry ingredients (flour, 2T cheese, salt, pepper). Coat the shrimp with the dry ingredients and let them fry in the olive oil, About 2 minutes per side until golden brown. The Flour that falls off the shrimp will add great flavor and consistency to the sauce. Add more oil as necessary, between batches of shrimp. Dab the shrimp with a paper towel, cover and set aside on range top to keep warm.
  2. Add the garlic to the oil, stir for a few minutes, then turn the heat to medium low. Now add the wine and bring it to a boil. Then turn the heat to low and cover, let the wine reduce, about 10-15 minutes.
  3. In a separate pot, bring water to simmer. (for pasta later).
  4. Add the cream, and bring it back to a boil, turn heat to low and simmer for 10 more minutes. While it is simmering dice your shallot and tomato, and chiffonade your basil. Now add the Basil, diced tomato, and remaining 2T Parmesan cheese. Stir for a moment then add the fried shrimp, and remove the pan from heat. The sauce will thicken as it cools.
  5. Bring pasta pot to a boil and add angel hair and cook.
  6. To plate, pour some sauce on a dish and arrange the shrimp around the bottom (10 or so), then take a ball of the pasta and plate that above the shrimp. garnish with a little parsley.

Crock Pot Mac and Cheese

I found this recipe online, and was hesitant to try it. I don't always like cooking crock pot recipes that contain pasta, because the few times I have tried, the pasta came out gummy. Gummy pasta, for me, is inedible. Gross. But I finally decided to give it a try, and I sure am glad that I did. Very easy, tasty, and the kids love it -  which is always a plus for me. I think you will enjoy this one

16 ounces macaroni
16 ounces Monterey Jack cheese, cubed
16 ounces Colby cheese, cubed
16 ounces Velveeta (cubed)
1 stick of butter, cut into slices
16 ounces milk
salt & pepper, to taste


Spray crockpot lightly with cooking spray. Layer 1/3 of the macaroni in bottom. Layer half of cheese, butter, salt & pepper. Repeat, ending with last 1/3 of macaroni on top. Pour milk over mixture.
Cook on low for about 4 hours and stir about mid-way.

Melt-In-Your-Mouth Chicken Breasts

The mayonnaise make these chicken breast very moist and tender--enjoy!

4 boneless chicken breast, halves
1 cup mayonnaise
1⁄2 cup parmesan cheese, freshly grated
1 1⁄2 tsp seasoning salt
1⁄2 tsp black pepper, ground
1 tsp garlic powder


Mix mayonnaise, cheese and seasonings.
Spread mixture over chicken breast and place in baking dish.
Bake at 375°F for 45 minutes.

Chipotle Mayo

My husband and I tried it out this evening and it's absolutely delicious!

  • 1/2 cup mayonnaise (or light)
  • 1/2 cup sour cream (or light)
  • 1/4 teaspoon dried oregano leaves, to taste
  • 2 chilies (from a tin of Chipotle Chiles in Adobo Sauce)


  1. Remove 2 chiles from tin of chipotles in adobo sauce and finely chop; letting some adobo sauce cling to chiles is recommended.
  2. In a bowl, whisk together chiles with oregano, mayo and sour cream.
  3. Cover and refrigerate until chilled, about 1 hour; this lets flavours blend.

Better Than Olive Garden Alfredo Sauce

This is the best Alfredo sauce ever. This is several recipes combined into one. You can also add your choice of meat (chicken, shrimp or even crab). The closest OLIVE GARDEN is an hour away and I will never drive that far again just for Alfredo sauce. I promise this is the best sauce ever. Definitely a dish you would want to impress your guest with.

  • 3 tablespoons sweet butter
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cups heavy cream
  • 1/4 teaspoon white pepper
  • 1/2 cup grated parmesan cheese
  • 3/4 cup mozzarella cheese
  • 1 (12 ounce) box angel hair pasta


  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer.
  3. Stir often.
  4. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  5. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  6. While the sauce cooks, boil noodles for 3-5 minutes.
  7. Place pasta on serving plates and spoon sauce over pasta.

Cheesecake Factory Cheesecake

I feel sad for anyone who has never been to a Cheesecake Factory restaurant. This cheesecake is out of this world! I think you will find the nut crust quite unusual. Sometimes I double the crust portion of the recipe just so I can have a thicker crust.

  • 1/4 cup finely chopped pecans
  • 1/4 cup finely chopped almonds
  • 1/4 cup finely chopped walnuts
  • 3/4 cup finely chopped vanilla wafer
  • 2 tablespoons melted butter


  • 1 1/2 lbs cream cheese
  • 1 1/3 cups sugar
  • 5 large eggs
  • 16 ounces sour cream
  • 1/4 cup flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice


  1. Crust: Mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1 1/2" up the sides of the pan, set aside.
  2. Cheesecake: All above ingredients should be at room temperature before your begin.
  3. Start by beating the cream cheese until light and fluffy.
  4. Keep the mixer on a low setting throughout the beating and mixing process.
  5. Add the sugar a little at a time and continue beating until creamy.
  6. Add one egg at a time and beat after each egg.
  7. When eggs have been mixed into the cream cheese add flour, vanilla and lemon juice, mix well.
  8. Add the sour cream last and beat well.
  9. Pour cream cheese into the spring pan.
  10. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
  11. When time is up, turn oven off, prop open oven door and leave in oven for one hour.
  12. After one hour, remove from oven.
  13. Let cool enough before the cheesecake is put into the refrigerator for 24 hours.
  14. A cheesecake should season.
  15. The wait is worth it.
  16. The flavor ripens and becomes enriched.

Ww Skinny Chimichangas

This is out of my Weight Watchers cookbook called "Take-Out Tonight!" This is an excellent low fat chimchangas recipe. It is baked, instead of deep-fried. The burrito comes out crispy with a moist and flavorful filling. This has 4 points per serving. You can top these chimichangas with your favorite salsa and, for an extra 1 point per serving, 2 tablespoons fat-free sour cream.
  • 1⁄2 lb ground turkey breast
  • 1 onion, finely chopped
  • 1 clove garlic, minced
  • 2 tsp chili powder
  • 1 tsp dried oregano
  • 1⁄2 tsp ground cumin
  • 8 oz can tomato sauce
  • 2 tbsp mild green chili pepper, chopped
  • 1⁄3 cup reduced-fat cheddar cheese, shredded
  • 8 in fat-free flour tortillas

  1.     Preheat the oven to 400 degrees F.
  2.     Spray a nonstick baking sheet with nonstick spray; set aside.
  3.     Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
  4.     Add the turkey, onion, garlic, chili powder, oregano, and cumin.
  5.     Cook, breaking up the turkey with a wooden spoon until browned, about 6 miuntes.
  6.     Stir in the tomato sauce and the chiles; bring to a boil.
  7.     Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
  8.     Remove from the heat and stir in the cheddar cheese.
  9.     Meanwhile, wrap the tortillas in foil and place in the oven to warm for 10 minutes.
  10.     Spoon about 1/2 cup of the filling into the center of each tortilla.
  11.     Fold in the sides, then roll to enclose the filling.
  12.     Place the chimichangas, seam-side down, on the baking sheet.
  13.     Lightly spray the tops of the tortillas with nonstick spray.
  14.     Bake until golden and crisp, about 20 miuntes.
  15.     Do not turn.

Absolute Best Ever Lasagna

My family's favorite. This is a very meaty lasagna. We prefer it with cottage cheese, but you can easily substitute ricotta.


  • 1 1/2 lbs lean ground beef
  • 1/2 lb Italian sausage
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 (14 1/2 ounce) cans whole tomatoes, undrained and chopped
  • 2 (6 ounce) cans tomato paste
  • 24 ounces cottage cheese or 24 ounces ricotta cheese
  • 2 eggs, beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese, divided
  • 12 -15 lasagna noodles


  1. Brown ground beef, Italian sausage, onion and garlic.
  2. Add salt and next 5 ingredients; stirring until well mixed.
  3. Simmer 1 hour.
  4. Cook lasagna noodles according to package directions; drain and set aside.
  5. Spray a 13 x 9" baking pan with cooking spray.
  6. Combine cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  7. Top off with layer of noodles; sprinkle evenly with remaining mozzarella cheese.
  8. Bake at 375F for 30 to 40 minutes, or until cheese mixture is thoroughly melted.

Best Ever Banana Cake With Cream Cheese Frosting

This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour.

  • 1 1/2 cups bananas, mashed, ripe
  • 2 teaspoons lemon juice
  • 3 cups flour
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened
  • 2 1/8 cups sugar
  • 3 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cups buttermilk
  • 1/2 cup butter, softened
  • 1 (8 ounce) package cream cheese, softened
  • 1 teaspoon vanilla
  • 3 1/2 cups icing sugar
  • chopped walnuts
  1. Preheat oven to 275°.
  2. Grease and flour a 9 x 13 pan.
  3. In a small bowl, mix mashed banana with the lemon juice; set aside.
  4. In a medium bowl, mix flour, baking soda and salt; set aside.
  5. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.
  6. Beat in eggs, one at a time, then stir in 2 tsp vanilla.
  7. Beat in the flour mixture alternately with the buttermilk.
  8. Stir in banana mixture.
  9. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.
  10. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.
  11. For the frosting, cream the butter and cream cheese until smooth.
  12. Beat in 1 teaspoon vanilla.
  13. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth.
  14. Spread on cooled cake.
  15. Sprinkle chopped walnuts over top of the frosting, if desired.

Grilled Margherita Sandwiches

Grilled Margherita Sandwiches. These are so, so good and really simple sandwiches to make!

4 (1/2-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
1/2 teaspoon garlic-pepper seasoning
2 tablespoons extra-virgin olive oil


Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.

Yummy Crunchwrap Supremes

The great thing about these crunchwraps is that you can completely customize them to your liking. If someone wants black olive slices in theirs, go ahead. If someone wants salsa, hook 'em up. Don't like sour cream? Leave it out! Easy peasy! You can also make them a little healthier than what you find at the fast food joint. Try making them with ground chicken or turkey meat. Use fat free sour cream and reduced fat cheese. You could even try healthier tortilla wraps. Again, it's all up to you!
Ingredients (for a basic Crunchwrap Supreme):

  •     Large (burrito size) tortilla shells
  •     Small tostada shells (or as FB,HK used, tortilla chips)
  •     Queso sauce
  •     Pre-cooked taco meat (I obviously used beef)
  •     Shredded lettuce
  •     Shredded cheese
  •     Sour cream
Other options could include, but are certainly not limited to:
  •     Taco Sauce (I usually poor some on as I go)
  •     Jalapenos
  •     Bell or banana peppers
  •     Black or refried beans (which I've tried and really enjoyed)
  •     Olives
  •     Tomatoes (which are actually in Taco Bell's version)
  •     And whatever else you think might appeal to you!
  1. Warm your tortilla in the microwave to make it soft enough to bend
  2. Put a dollop of queso sauce in the center of your tortilla, but be sure to leave a wide edge so you can wrap it around later
  3. Spoon some taco meat on the cheese (this is where your beans would go, too, if you wanted to add them)
  4. Place the tostada shell, corn tortilla, or a couple tortilla chips on top of the meat (depending on the size of the shell you may have to break it to make the center of your crunchwrap a little smaller so it will close)
  5. Spoon a dollop of sour cream and spread over the shell
  6. Sprinkle some shredded lettuce and shredded cheese on top (this would also be the place for any peppers, tomatoes, etc.)
  7. Wrap the edges up toward the center until they close around your filling (if it won't cover it all, tear a piece off another tortilla to cover the top and wrap the edges around it)
  8. With some ninja quickness flip the crunchwrap into a warm non-stick pan, fold side down. Lightly pressed down with your spatula to seal the folds and brown. It won't take long
  9. Carefully flip it over once the edges are sealed and lightly brown the bottom side. This won't take long either because really, you're just warming that yummy, gooey queso on the bottom
  10. You're ready to eat!!

Blueberry Scones

Blueberry Scones. The best scones recipe I have come across!

  • 2 cups all-purpose flour
  •  1/2 cup sugar
  •  1 tablespoon baking powder
  •  1 teaspoon kosher salt
  •  1 tablespoon grated orange zest
  •  1 stick cold unsalted butter, grated
  •  1 large egg, lightly beaten
  •  1/2 cup cold heavy cream
  •  1 cup blueberries, fresh or frozen
  •  extra heavy cream for brushing the tops
  •  raw sugar for sprinkling the tops


  1. Preheat the oven to 400 degrees F.
  2. In the bowl of an electric mixer fitted with a paddle attachment, mix 2 cups of flour, 1/2 cup sugar, the baking powder, orange zest, and salt. Add the cold butter and mix at the lowest speed. Combine the egg and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy.  Add the blueberries to the dough, and mix on low speed until blended.
  3. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick.
  4. Shape the dough into a square. Cut the square into quarters then cut again into eighths, diagonally, making triangles.
  5. Brush the tops of the scones with heavy creme, sprinkle with sugar and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch.
  6. Serve warm with butter and preserves.

Country Apple Dumplings

This recipe reminds me of the apple dumplings my Southern Granny made, absolutely delicious!

  •     2 large Granny Smith apples, peeled and cored
  •     2 (10 ounce) cans refrigerated crescent roll dough
  •     1 cup butter
  •     1 1/2 cups white sugar
  •     1 teaspoon ground cinnamon
  •     1 (12 fluid ounce) can or bottle Mountain Dew ™


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the smallest end. Pinch to seal and place in the baking dish.
  3. Melt butter in a small saucepan and stir in the sugar and cinnamon. Pour over the apple dumplings. Pour Mountain Dew™ over the dumplings.
  4. Bake for 35 to 45 minutes in the preheated oven, or until golden brown.

Easy OREO Truffles

These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!"

  1.     1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
  2.     1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  3.     2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted


  1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter.
  2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
  3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Janet's Rich Banana Bread

Good basic bana bread recipe not as much banana flavor as I expected and I used an extra banana too. I didn't slice the bananas though I just squished them with a fork really chunky.

  •     1/2 cup butter, melted
  •     1 cup white sugar
  •     2 eggs
  •     1 teaspoon vanilla extract
  •     1 1/2 cups all-purpose flour
  •     1 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1/2 cup sour cream
  •     1/2 cup chopped walnuts
  •     2 medium bananas, sliced


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
  3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Peanut Butter Cup Cookies

 I used my husband's sugary "Skippy" Peanut Butter. Also used a cookie sheet insted of a muffin pan, and cookies turned out perfect.
  •     1 3/4 cups all-purpose flour
  •     1/2 teaspoon salt
  •     1 teaspoon baking soda
  •     1/2 cup butter, softened
  •     1/2 cup white sugar
  •     1/2 cup peanut butter
  •     1/2 cup packed brown sugar
  •     1 egg, beaten
  •     1 teaspoon vanilla extract
  •     2 tablespoons milk
  •     40 miniature chocolate covered peanut butter cups, unwrapped
  1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
  2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
  3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Boilermaker Tailgate Chili

This is the chili recipe the gang eats at Purdue Boilermaker football games. I always prep and cook the chili the night before and then reheat the next day. This is a combination of many different tomato-based chili recipes. Good luck and enjoy.

  •     2 pounds ground beef chuck
  •     1 pound bulk Italian sausage
  •     3 (15 ounce) cans chili beans, drained
  •     1 (15 ounce) can chili beans in spicy sauce
  •     2 (28 ounce) cans diced tomatoes with juice
  •     1 (6 ounce) can tomato paste
  •     1 large yellow onion, chopped
  •     3 stalks celery, chopped
  •     1 green bell pepper, seeded and chopped
  •     1 red bell pepper, seeded and chopped
  •     2 green chile peppers, seeded and chopped
  •     1 tablespoon bacon bits
  •     4 cubes beef bouillon
  •     1/2 cup beer
  •     1/4 cup chili powder
  •     1 tablespoon Worcestershire sauce
  •     1 tablespoon minced garlic
  •     1 tablespoon dried oregano
  •     2 teaspoons ground cumin
  •     2 teaspoons hot pepper sauce (e.g. Tabasco™)
  •     1 teaspoon dried basil
  •     1 teaspoon salt
  •     1 teaspoon ground black pepper
  •     1 teaspoon cayenne pepper
  •     1 teaspoon paprika
  •     1 teaspoon white sugar
  •     1 (10.5 ounce) bag corn chips such as Fritos®
  •     1 (8 ounce) package shredded Cheddar cheese
  1. Heat a large stock pot over medium-high heat. Crumble the ground chuck and sausage into the hot pan, and cook until evenly browned. Drain off excess grease.
  2. Pour in the chili beans, spicy chili beans, diced tomatoes and tomato paste. Add the onion, celery, green and red bell peppers, chile peppers, bacon bits, bouillon, and beer. Season with chili powder, Worcestershire sauce, garlic, oregano, cumin, hot pepper sauce, basil, salt, pepper, cayenne, paprika, and sugar. Stir to blend, then cover and simmer over low heat for at least 2 hours, stirring occasionally.
  3. After 2 hours, taste, and adjust salt, pepper, and chili powder if necessary. The longer the chili simmers, the better it will taste. Remove from heat and serve, or refrigerate, and serve the next day.
  4. To serve, ladle into bowls, and top with corn chips and shredded Cheddar cheese.

Lobster Bisque

The best of the ocean — and the kitchen — fits in one little bowl. As rich and delicious as lobster bisque soup can be, it’s a lobster bisque recipe that beats all.


  •     6 cups Water
  •     2 cups Dry white wine
  •     2 cups Fish stock
  •     2 each 1¼ to 1½ lbs. live lobster
  •     ½ cup Melted butter, salted
  •     1 cup Onions, finely diced
  •     ½ cup Carrots, finely diced
  •     ½ cup Celery, finely diced
  •     1 tsp. Garlic, minced
  •     ½ cup All-purpose flour
  •     ¼ cup Cognac (or Brandy)
  •     1½ cups Tomatoes, seeded and diced (fresh or canned)
  •     1 tsp. Paprika
  •     ½ tsp. Thyme
  •     ¼ tsp. Ground red pepper
  •     1 cup Heavy cream


  1. Place the water, the white wine and the fish stock into a wide, deep pot (or a Dutch oven), and bring to a boil on high heat.
  2. Place lobsters, topside down, in the broth. Reduce heat to medium and cook covered for approximately 6 minutes. With a pair of tongs, turn lobsters and cook covered for another 6 minutes.
  3. Remove lobsters from broth and put them to the side. When the lobsters are cool enough to handle, begin removing the meat from the shell, dicing the pieces into ½-inch cubes. Store the lobster meat in the refrigerator until later. Place the lobster shells back into the broth, reduce heat to a simmer and cook uncovered for 20 minutes.
  4. Strain the broth through a sieve into a container and store in the refrigerator until later. Discard the lobster shells.
  5. Put your pot (or Dutch oven) back on the stove under medium heat. Pour in the melted butter.
  6. Once the butter is heated up, add the onions, carrots, celery and garlic. Sautee for 3 to 4 minutes.
  7. Add the cognac (or brandy) and cook until the alcohol has evaporated.
  8. Mix in the flour, stirring with a heavy gauge spatula or spoon until the mixture is blond in color and has a buttery aroma.
  9. Mix the diced tomatoes, paprika, thyme and ground pepper with the cold broth from the refrigerator. Then, pour the broth slowly into the butter and vegetable mixture. Cook uncovered for 30 minutes under medium low heat, stirring frequently so not to burn.
  10. Remove bisque from heat. Blend small amounts of bisque in blender and then puree. Puree all of the bisque and pour pureed bisque back into pot with remaining amount.
  11. Add chopped lobster meat and heavy cream, heat and serve. If the soup is too thick, thin it by adding milk or water prior to serving.

Best Grape Salad

I got this recipe from a coworker at the salon I work at. I didn't think it would be so wonderful and addictive! It's very creamy and sweet, and a great mix of flavors. It will be the best thing you ever use grapes for (except maybe wine!).

2 lbs green seedless grapes
2 lbs red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste

Topping Ingredients

1 cup brown sugar, packed, to taste
1 cup crushed pecans, to taste


Wash and stem grapes.
Set aside.
Mix sour cream, cream cheese, white sugar and vanilla by hand until blended.
Stir grapes into mixture, and pour in large serving bowl.
For topping: Combine brown sugar, and crushed pecans.
Sprinkle over top of grapes to cover completely.
Chill overnight.

MaMa's Supper Club Tilapia Parmesan

You asked for it. Here it is. Thanks so much to MaMa's Supper Club. Wish we could all go there.

  • 2 lbs tilapia fillets (orange roughy, cod or red snapper can be substituted)
  • 2 tablespoons lemon juice
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons butter, room temperature
  • 3 tablespoons mayonnaise
  • 3 tablespoons finely chopped green onions
  • 1/4 teaspoon seasoning salt (I like Old Bay seasoning here)
  • 1/4 teaspoon dried basil
  • black pepper
  • 1 dash hot pepper sauce


  1. Preheat oven to 350 degrees.
  2. In buttered 13-by-9-inch baking dish or jellyroll pan, lay fillets in single layer.
  3. Do not stack fillets.
  4. Brush top with juice.
  5. In bowl combine cheese, butter, mayonnaise, onions and seasonings.
  6. Mix well with fork.
  7. Bake fish in preheated oven 10 to 20 minutes or until fish just starts to flake.
  8. Spread with cheese mixture and bake until golden brown, about 5 minutes.
  9. Baking time will depend on the thickness of the fish you use.
  10. Watch fish closely so that it does not overcook.
  11. Makes 4 servings.
  12. Note: This fish can also be made in a broiler.
  13. Broil 3 to 4 minutes or until almost done.
  14. Add cheese and broil another 2 to 3 minutes or until browned.
  15. Thank you Mama's Supper Club in Wisconsin.

Caramel Brownie Cheesecake Trifle

The name says it all!!! So rich and good, I could just dive in the bowl and live there!

  • 1 (21 ounce) package fudge brownie mix, chewy style
  • 2 large eggs
  • 1/3 cup water
  • 1/3 cup vegetable oil
  • 4 ounces cream cheese, softened
  • 4 ounces marshmallow cream
  • 8 ounces frozen whipped topping, thawed
  • 1 1/2 cups cold milk
  • 1 (3 1/3 ounce) package instant white chocolate pudding and pie filling mix (or cheesecake, or vanilla)
  • 6 ounces caramel topping
  1. Prepare brownies with eggs, water and oil according to package directions, using a 13x9 pan.
  2. Cool. Break brownies into pieces.
  3. Beat cream cheese until creamy.
  4. Beat in marshmallow cream.
  5. Stir in half of the whipped topping; set mixture aside.
  6. Stir together milk and pudding mix, stirring until thickened. Stir in remaining whipped topping.
  7. Crumble half of brownie pieces in an even layer in bottom of trifle dish or large glass bowl.
  8. Pour half of cream cheese mixture over brownies.
  9. Drizzle with half of caramel topping.
  10. Top with half of pudding mixture.
  11. Repeat layers.
  12. Cover and chill 2 hours.
  13. NOTES: Easily doubled and made in a large trifle dish or 13x9 pan.
  14. Can substitute any flavor pudding.

Cracker Barrel Fried Apples

I grew up eating fried apples and then as an adult I discovered Cracker Barrel and their fried apples. This recipe is from another site and is as close as I have seen to Cracker Barrel. The recipe says you can freeze the cooked apples. I have never done this as there is never any left.

  • 2 cups apple juice, plus
  • 1/2 cup apple juice
  • 4 large golden delicious apples, with peel,cut 1/2 inch wedges
  • 3 tablespoons cornstarch
  • 1 teaspoon apple pie spice
  • 4 tablespoons sugar
  1. In a medium skillet, combine the 2 cups apple juice and sliced apples.
  2. Simmer gently until apples are fork tender but not mushy, turning apples frequently.
  3. Remove apples from juice using a slotted spoon and place in an oven safe dish.
  4. In a blender, combine the remaining 1/2 cup apple juice, cornstarch, apple pie spice and sugar.
  5. Blend a few seconds until smooth.
  6. Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth.
  7. Pour thickened mixture over apples and serve.
  8. Please note the cooking time is an approximate.

Carb Free Cloud Bread

These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them clouds.


  • 3 eggs, separated
  • 3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
  • 1/4 teaspoon cream of tartar
  • 1 (1 g) packet artificial sweetener
  1. Preheat oven to 300 degrees.
  2. Separate the eggs very carefully, there must be no yolk in the white.
  3. In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
  4. In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form nice peaks.
  5. Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
  6. Spray two cookie sheets with Pam or other fat-free cooking spray.
  7. With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonalds hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
  8. Bake on the middle rack. Here is when you have to watch them, because the cooking time the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonalds bun).
  9. Remove from the pans and cool on a rack or cutting board.
  10. While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a ziplock storage baggie or a tupperware over night. They will totally change their consistency, to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
  11. Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!