Easy food to make at home, from My Wella's Kitchen to yours. (Click Picture for Recipe)

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Servings: 4 Dozen

Ingredients   

• 3/4 cup butter, softened
• 6 ounces cream cheese, softened
• 2 cups all-purpose flour

FILLING:

• 1-1/2 cups packed brown sugar
• 2 large eggs
• 1 tablespoon butter, melted
• 48 pecan halves

Directions      

• In a large bowl, beat butter and cream cheese until light and fluffy.
• Gradually add flour, beating until mixture forms a ball.
• Cover and refrigerate for 15 minutes.
• For filling, in a small bowl, combine the brown sugar, eggs and butter.
• Roll dough into 1-in. balls. Press onto the bottoms and up the sides of greased miniature muffin cups.
• Spoon filling into cups; top each with a pecan half.
• Bake at 350° for 20-25 minutes or until golden brown.
• Cool for 2-3 minutes before removing from pans to wire racks to cool completely.
• Store in airtight container.

Prep Time: 5 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients   

• 16 oz ground chicken
• 3 tablespoons butter, melted
• 5 Tablespoons blackening season mix (you can use your favorite store bought or your mix...below is my favorite mix)
• 4 slices provolone cheese (you can substitute your favorite cheese)
• Wella's Blackening Seasoning Mix
• For serving, we used mayo and a slice of tomato. Make it your own, the possibilities are endless.

Wella's Blackening Seasoning Mix

• 2 Tablespoons paprika
• 2 Tablespoons salt
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons cayenne pepper
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons black pepper
• 1 teaspoon thyme, dried
• 1 teaspoon oregano, dried
• As always, this spice mix can be adjusted to your preference, so make it your own.

Directions      

• In a small shallow bowl mix all the spices.
• Place the melted butter in a separate shallow bowl or small plate.
• Form the chicken in to 4 patties and dip them first into the melted butter, then into the blackened spice mix to coat the chicken patties. Then do the same to the other side.
• Heat a cast-iron skillet or grill to a medium heat. Cook the chicken burgers for about 4-5 minutes per side until cooked through (internal temperature should be 160F degrees).
• During the last minute, add cheese.
• Dress the burger to your preference. We like ours simple, so the spice mix shines through. We just add mayo and tomato and call it a day. However, make it your own and dress it to your liking.

Prep Time: 15 minutes

Cook Time: 15 minutes

Servings: 24

Ingredients   

2 cups packed dark brown sugar (you can substitute regular brown sugar, it will just not have less of a molasses flavor)

2 sticks salted butter, softened

2 teaspoons vanilla

2 large eggs

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

3 cups old-fashioned oats

Directions      

Preheat the oven to 350F degrees.

In the bowl of an electric mixer (or you can use a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.

Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing until just combined. Mix in the oats until just combined.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them 2 inches apart. Bake until dark and chewy, 12 to 13 minutes. If you'd like a crispier cookie, just cook a little longer!

Let the cookies cool slightly on the baking sheets, then transfer to a cooling rack to cool completely.

Optional add ins: chopped nuts, chocolate chips, coconut, M & M's, raisins or any dried fruit that you like, make it your own (you would mix these in with the flour mixture).

Prep Time: 5 minutes

Cook Time: 10-15 minutes

Servings: 4

Ingredients   

Pork Chops:

• vegetable oil, enough for 1/2" in skillet
• 4 bone-in center cut pork chops
• 1 cup all-purpose flour
• 2 teaspoons salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1/2 teaspoon granulated garlic powder
• 1/2 teaspoon onion powder
• Gravy:
• 1/4 cup bacon grease or butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 1 teaspoon seasoned salt, or to taste
• 2 tablespoons melted butter, optional

Directions      

Pork Chops:

• Heat oil in skillet to 375 degrees (approximately 1/2" of oil)
• Mix together flour, salt, pepper, granulated garlic and onion powder.
• Dredge pork chops in flour mixture and fry approximately 3 minutes per side (more or less depending on thickness of your chops) or until internal temperature is reaches 165 degrees.
• Set aside covered while making the gravy.

Gravy:

• Heat bacon grease or butter (you can even use oil that you fried your chops in) in a heavy bottom skillet.
• Add the flour and whisk until smooth and bubbly about 1 minute.
• Slowly whisk in the milk and bring to a boil.
• Reduce the heat to a low simmer and whisk, until thickened, about 5 minutes, adding milk as necessary to control the thickness.
• Add the seasoned salt and butter (if using) to the gravy. Taste for seasoning and adjust if necessary (we like a lot of pepper in our gravy and usually add additional ground black pepper).
• Serve with creamy mashed potatoes.

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 6-8

Ingredients   

• 1 stick butter, at room temperature, plus more for the baking dish
• 1 rotisserie chicken, shredded (about 4 cups)
• 4 cups shredded cheddar jack cheese (you can substitute your favorite cheese)
• 2 cups mild red enchilada sauce
• 3/4 cup of your favorite hot sauce (we love Red's)
• 8 10-inch flour tortillas (you can substitute corn tortillas)
• 1/2 head iceberg lettuce, finely shredded (you can use pre-shredded bag lettuce as a time saver)
• 1/2 cup ranch dressing (you can use your favorite bottled dressing or make your own)
• 1/2 cup blue cheese crumbles
• Topping options: sour cream, green onions, diced tomatoes, chopped cilantro, or any of your favorite toppings (make it your own)

Directions    

• Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking dish.
• Add the chicken and 2 1/2 cups of the cheddar jack cheese to a large bowl and toss together. Set aside.
• Heat the butter, enchilada sauce and hot sauce in a small saucepan over medium heat until the butter melts. Remove from the heat. Transfer 1 cup of the sauce to the bowl with the chicken. Toss to fully coat.
• Ladle 1/2 cup of the sauce into the bottom of the prepared baking dish. Spread a heaping 1/2 cup of the chicken mixture evenly onto a tortilla, then roll it up. Place each rolled tortilla cut side down in the baking dish. Repeat with the remaining tortillas and chicken mixture. Pour the remaining sauce over the tortillas and sprinkle the remaining cheddar jack cheese on top.
• Bake until the cheese is melted and bubbling, 15 to 20 minutes.
• Sprinkle the blue cheese crumbles and drizzle the ranch dressing on top of the enchiladas.
• Top with your favorite toppings.

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 4-6

Ingredients   

• 2 Tablespoons olive oil
• 1/2 cup chopped yellow onion
• 2 teaspoons garlic, minced
• 1/2 cup chopped or sliced carrots
• 2 14.5 ounce cans of fire-roasted diced tomatoes with juices
• 1 28 ounce can regular diced tomatoes with juices
• 1 cup chicken broth (you can substitute vegetable broth to make it vegetarian)
• 1/4 cup whipping cream, optional
• 1 bay leaf
• 1½ teaspoons smoked paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• pinch of red pepper flakes
• Make your favorite grilled cheese and cut into cubes.

Directions   

• In a large pot or dutch oven, heat olive oil over medium-high heat.
• Add the onion and carrots and sauté about 5 minutes until tender.
• Reduce heat to medium and stir in garlic. Add remaining ingredients (except for the grilled cheese croutons), stir and let simmer over low heat for 15 minutes.
• Remove the bay leaf and use an immersion blender to blend the soup to your desired consistency.
• Ladle warm soup into bowls and drizzle a little cream (optional) and add grilled cheese croutons.

Prep Time: 5 minutes

Cook Time: 40 minutes

Servings: 6-8

Ingredients  

• 1 lb. lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 Tablespoon chili powder
• 1 teaspoon cumin
• Pinch of red pepper flakes
• 1 4 oz. can of diced green chilis
• 1 15.25 oz. can of corn, drained
• 1 14.5 oz. can of fire roasted tomatoes, undrained
• 2 cups of beef broth
• Topping options: tortilla strips, your favorite shredded cheese, avocado, sour cream, chopped cilantro, or make it your own and add your favorite toppings.

Directions  

• Brown meat, onions and garlic in large saucepan; if necessary, drain any excess fat. Season with salt, pepper, chili powder, cumin and red pepper flakes.
• Add broth, green chilies, corn and fire roasted tomatoes; stir to combine. Bring to boil; reduce heat and simmer for 30 minutes.
• Serve topped with your favorite toppings.

Ingredients    

• 3/4 lb. Spaghetti or your favorite pasta
• 2 Tablespoons extra-virgin olive oil
• 2 Tablespoon garlic, minced
• 2 pints red and/or yellow cherry tomatoes, halved
• 3/4 lb. shrimp, peeled, shelled and deveined
• Pinch crushed red pepper, to taste
• 6 ounces feta cheese, crumbled
• 1 handful basil, thinly sliced (about 1 cup sliced)
• Extra-virgin olive oil (for serving if desired)
• Feta cheese (for serving if desired)

Directions     

• Bring a large pot of generously salted water to a boil. Add spaghetti and cook according to box directions (every pasta is different). Drain, reserving 1/3 cup of the pasta water to use for the sauce.
• Meanwhile, in a large skillet heat oil over medium-high heat. Add the garlic and tomatoes. Cook, stirring occasionally, until tomatoes soften and the juices begin to bubble, about 3 minutes. If the cherry tomatoes give out very little juice, add 1 tablespoon of water and a splash (about 1/2 teaspoon) of red wine vinegar for acidity.
• Add the shrimp and a pinch of crushed red pepper then toss just until the shrimp are cooked through, about 2 minutes.
• Add the pasta along with reserved pasta cooking liquid. Toss together over low heat. Remove from the heat.
• Stir in the feta and basil; toss with tongs.
• To serve, drizzle extra virgin olive oil and sprinkle a little more feta cheese on top (if desired).

Prep Time: 5 minutes

Cook Time: 60-85 minutes

Servings: 4-6

Ingredients  

• 2-3 pounds whole chicken wings
• Kosher salt and freshly ground black pepper
• 1/4 cup apricot jam
• 1/4 cup pepper jelly (I used homemade by my daughter-in-law and a couple of my littles)
• 1/2 cup French dressing
• 1/4 cup red wine vinegar
• 6 cloves garlic, minced
• 1/2 teaspoon red pepper flakes, more or less to your taste (optional)
• 1/4 cup brown sugar

Directions   

• Use a paper towel to pat the chicken dry. Generously season on all sides with salt and pepper.
• In a large dish, whisk together the jam, pepper jelly, dressing, vinegar, red pepper flakes and garlic and toss with the chicken.
• Cover and refrigerate for 4 to 6 hours at least, overnight is better.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade and place on a thoroughly lined baking sheet (trust me on this, you will regret any of the sauce cooking on your pan); reserve the extra marinade.
• Bake for 45 minutes, then remove the baking sheet from the oven and increase the temperature to 425 degrees F.
• Spoon the reserved marinade over the chicken (don't skip this step, the raw chicken will cook out of it when you return it to the oven) and sprinkle with the brown sugar.
• Bake until the glaze on the skin is caramelized, about 15 minutes more (or until nice and sticky and caramelized).
• Serve the chicken on a platter and pour any additional marinade from the baking sheet over it.

Prep Time: 10 minutes

Cook Time: 5 minutes

Servings: 4

Ingredients   

• 1 lb. ground beef
• Salt and pepper to taste
• 8 small flour or corn tortillas
• Vegetable oil for cooking
• 16 slices of American cheese (you can substitute your favorite cheese)
• Condiment options: thousand island dressing, mayo, ketchup, mustard, dill pickle relish or hamburger slices, diced/sliced/halved tomatoes, shredded lettuce and diced/sliced onions, however, the sky is the limit add any or all of your favorite toppings and make it your own.

Directions    

• Press a thin layer of beef onto the tortillas and season with salt and pepper to taste. Have them all ready before you begin cooking, it goes fast.
• Preheat a hot skillet or griddle over high heat.
• Add a bit of oil to the pan and place one tortilla with the beef side down. Flatten/smash it using a burger press, large spatula or even the flat bottom of a saucepan. Leave it there for 1-2 minutes and then flip.
• Place two cheese slices on top of the beef and place a lid on for 30 seconds to help the cheese melt.
• Remove it from the pan and repeat with all the tacos. To keep them warm, you can keep them in the oven at 200℉ on a cooling rack so that they don't get soggy.
• Serve with your favorite condiments.