Molasses Whole Wheat Mini Loaves

Ingredients:

1 cup boiling water

1 cup old fashioned oats

1 tablespoon butter

1 and 1/2 teaspoons salt

1/2 cup molasses

2 and 1/4 teaspoons active rise yeast

1/2 cup very warm water

2 and 1/2 cups whole wheat flour

2 cups all purpose flour, plus more as needed

a bit of butter and oats for the tops of the loaves

Directions:

In a large bowl, combine water, oats, butter, salt, and molasses. Stir and set aside until warm, about 30 minutes. In a separate small bowl, proof yeast with water. (Basically, mix the two together and make sure the yeast has risen significantly after ten minutes. You can throw in a pinch of sugar for good measure.) Add yeast mixture, and flour a little at a time to molasses mixture. A free stand mixer with a dough hook is handy here, but not necessary. If you're making the bread by hand, stir in as much flour as you can, then remove the dough to a board and knead in the additional flour to form a smooth dough.

Place the dough in a bowl, cover with saran wrap and let rise until doubled, about 1 and 1/2 hours. Punch down dough, transfer to 6 lightly greased miniature loaf pans. (You can use 2 standard sized loaf pans; bake for one hour.) Let rise, covered for 45 minutes. Preheat oven to 350 degrees. Bake loaves for 25-30 minutes. Let cool for 10 minutes and remove from pans. Brush the loaves with butter and sprinkle with a bit of oats. This bread is at it's best warm with butter and honey.

Key Lime Coconut Bars

Ingredients:
Cookie Base:
1 and 1/4 cups flour
1/2 teaspoon ground ginger
1/2 cup salted butter, softened
1/4 cup sugar
Filling:
3/4 cup sugar
2 eggs
3 Tablespoons key lime juice, or regular lime juice, or bottled lime juice
1 teaspoon lime zest
2 tablespoons flour
1/2 teaspoon baking powder
2 drops green food coloring, if desired
Frosting:
2 tablespoons lime juice
1 tablespoon butter
1 teaspoon vanilla
about 2 cups powdered sugar
milk, if needed
1/2 cup sweetened coconut, toasted
lime slices, for garnish

Directions:
Preheat oven to 350. In a medium bowl, combine flour, ginger, butter and sugar. Pat into greased 8 inch square baking dish. Bake for 20 minutes, or until lightly browned at edges. Meanwhile, wipe out same bowl with a paper towel, and put in sugar and eggs. Whisk until smooth, about two minutes. Stir in juice, zest, flour, and powder. Add in food coloring if desired. Pour over hot crust and bake an additional 20 minutes, or until no longer jiggly in center. Cool completely. Make frosting by stirring together juice, butter, and vanilla. Add powdered sugar, stirring in milk, if needed to make spreadable frosting. Frost bar cookies and sprinkle with coconut and garnish with limes. Makes about 16 bars.

Strawberry Cream Cheese Danish

Ingredients: (makes 2 braids)

For the dough

1 ounce fresh yeast or 1 tablespoon active dry yeast

1/2 cup whole milk

1/3 cup sugar

Zest of 1 orange, finely grated

3/4 teaspoon ground cardamom

1-1/2 teaspoons vanilla extract

1/2 vanilla bean, split and scraped

2 large eggs, chilled

1/4 cup fresh orange juice

3-1/4 cups all-purpose flour

1 teaspoon salt

For the butter block

1/2 pound (2 sticks) cold unsalted butter

1/4 cup all-purpose flour

Directions:

DOUGH

Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed. Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice. Mix well. Change to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated. Knead the dough for about 5 minutes, or until smooth. You may need to add a little more flour if it is sticky. Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk. Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well. Sift flour and salt on your working surface and make a fountain. Make sure that the “walls” of your fountain are thick and even. Pour the liquid in the middle of the fountain. With your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges. When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes. You might need to add more flour if the dough is sticky.

BUTTER BLOCK

1. Combine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute. Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free. Set aside at room temperature.

2. After the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface. Roll the dough into a rectangle approximately 18 x 13 inches and ¼ inch thick. The dough may be sticky, so keep dusting it lightly with flour. Spread the butter evenly over the center and right thirds of the dough. Fold the left edge of the detrempe to the right, covering half of the butter. Fold the right third of the rectangle over the center third. The first turn has now been completed. Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally. Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.

3. Place the dough lengthwise on a floured work surface. The open ends should be to your right and left. Roll the dough into another approximately 13 x 18 inch, ¼-inch-thick rectangle. Again, fold the left third of the rectangle over the center third and the right third over the center third. No additional butter will be added as it is already in the dough. The second turn has now been completed. Refrigerate the dough for 30 minutes.

4. Roll out, turn, and refrigerate the dough two more times, for a total of four single turns. Make sure you are keeping track of your turns. Refrigerate the dough after the final turn for at least 5 hours or overnight. The Danish dough is now ready to be used. If you will not be using the dough within 24 hours, freeze it. To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze. Defrost the dough slowly in the refrigerator for easiest handling. Danish dough will keep in the freezer for up to 1 month.

Cilantro Honey Lime Grilled Chicken

Ingredients:
1 lb. boneless, skinless chickens
1/3 cup lime juice plus 1 teaspoon lime zest
4 tablespoons olive oil
4 cloves minced garlic, or 1 teaspoon garlic powder
1 chopped jalapeno or serrano pepper, optional
1 teaspoon each salt and pepper
2 tablespoons honey
1/3 cup chopped cilantro, leaves and tender stems

Directions:
Rinse chicken and pat dry. In a small bowl, whisk together lime juice, zest, olive oil, garlic, jalapeno, salt and pepper and honey. Set aside two tablespoons of mixture. Pour remaining mixture into zip top bag. Add chicken and cilantro and squish bag to coat. Marinate for at least 1 hour and up to 12 hours. Grill (or broil) chicken over medium high heat, about four minutes per side. Let rest for five minutes. Drizzle with reserved marinade and serve.

Fire Roasted Tomato Salsa

Ingredients:
1/4 medium white onion, coarsely chopped
1 clove garlic, chopped
1 hot chile pepper, such as serrano (you can use just a tiny bit if you don't like too much heat)
1 (14 ounce) can diced fire roasted tomatoes, undrained
1/2 cup cilantro, leaves and soft stems
juice of one lime
sea salt, to taste

Directions:
Place the ingredients in the bowl of a blender or food processor in the order listed. Process until smooth, or chunky, depending on preference. This salsa tastes best within the first two days it is made.

Chocolate Chip Cookie Pizookies

Ingredients:
1/4 cup butter
1/4 cup packed brown sugar
1/4 cup white sugar
1 egg yolk
1/2 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup flour (I use at least half whole wheat)
1/2 cup chocolate chips
vanilla ice cream
hot fudge

Directions:
Preheat oven to 325 degrees. Butter four ramekins-any size will work. In a small bowl, cream butter and sugars. Add egg yolk and vanilla. Stir in soda and salt. When well blended, add flour. When flour is just mixed in, stir in chocolate chips. Press mixture into ramekins, coming up about half way up the sides. (Roll any extra dough into balls and bake on a cookie sheet.) Bake in 325 degree oven. Since your ramekin size will vary, so will the cooking times. I generally use 8 ounce ramekins and the cook time is about 14 minutes. You will know the pizookies are done when the edges are completely puffed and browned, and the center is still slightly sunken. It's best not to overbake since you want it to be soft. Remove from oven and let cool for just a few minutes. Top with vanilla ice cream and hot fudge and serve.

Cowboy Shepherd's Pie

Ingredients:
1 and 1/2 lbs. russet potatoes, peeled and cut into 1 inch pieces
1/2 cup milk
1 tablespoon butter
1/4 teaspoon each salt and pepper
1 lb. lean ground beef (or turkey)
1 medium zucchini, chopped (optional)
1 small onion, chopped
1 clove garlic, chopped or 1/4 teaspoon garlic powder
1/2 cup smoky barbecue sauce
1 teaspoon yellow mustard
1 teaspoon brown sugar
1 and 1/2 cups corn, fresh or frozen, thawed
3/4 cup shredded cheddar cheese
chopped cilantro or scallions, for garnish

Directions:
Place potatoes in a large pot of coled water over medium high heat. Bring to a boil, reduce heat and simmer. Cook potatoes for about 13 minutes, or until tender. Drain potatoes and mash with milk, butter, salt, and pepper. Set aside briefly. Preheat oven to 400 degrees and grease an 8 by 8 inch casserole. In a large saucepan, cook meat with zucchini, onions and garlic, breaking up with back of spoon, until meat is just cooked. Drain if necessary. Stir in barbecue sauce, mustard and brown sugar. Transfer to prepared casserole dish. Scatter corn evenly on top. Spread potatoes carefully over corn and sprinkle with cheese. (You can refrigerate this for up to 24 hours and bake it later, if desired.) Bake at 400 degrees, just until filling is bubbly and cheddar is nicely melted, about 25 minutes.

Honey Whole Wheat Rolls

Ingredients:
1/4 cup warm water
2 and 1/4 teaspoons yeast (I use Saf)
3 tablespoons butter or oil, plus more for the bowl and roll tops
3 tablespoons honey, plus more for the tops
1 teaspoon salt
1 cup hot water
1 egg
1 cup all purpose flour
2 cups whole wheat flour, plus more if needed
1/4 cup oats, for the tops

Directions:
In a small bowl, combine warm water and yeast. Let stand for five minutes. In a separate large bowl, combine butter, honey, salt, and hot water. Stir until butter melts. Let cool until luke warm, about ten minutes. Add yeast mixture, egg, and flour, about 1 cup at a time, until the dough is no longer sticky. Knead the dough briefly, about two minutes. Butter the bowl and replace the dough. Cover with a sheet of plastic wrap and let rise for one hour. (You can refrigerate the dough for 2-12 hours, instead of letting it rise for one hour.) Punch down the dough and divide it into 12 portions. Shape them into round rolls and place in a greased 9 by 13 inch baking dish. Let rise, covered for about 1 hour. Bake for about 18 minutes at 425 degrees. When rolls finish baking, brush the tops with extra butter, some honey and give them a sprinkling of oats.

Peanut Ginger Slaw

This slaw is best about 10 minutes after you mix the ingredients together. Only make as much as you will eat in one sitting.
Ingredients:
1 heaping tablespoon peanut butter
3 tablespoons lime juice
1 tablespoon sugar
2 teaspoons fresh ginger, very finely chopped (Use 1/2 teaspoon dried, in a pinch)
1 clove garlic, minced
1 tablespoon vegetable oil
1 (10 ounce) bag angel hair cabbage (you could also buy cole slaw bag)
1 cucumber, peeled, chopped
1/2 cup chopped fresh cilantro
1/2 cup chopped scallions
1/2 cup chopped roasted salted peanuts

Directions:
In a small bowl, whisk together peanut butter, lime juice, sugar, ginger, garlic, and oil. Season to taste with salt and pepper. Taste the dressing. You may need to adjust the sugar a bit, depending on the peanut butter you use. You want the dressing a little on the sweet side. In a large bowl, combine cabbage, cucumber, cilantro,scallions, and peanuts. Serve within 10-30 minutes.

Salsa Verde Turkey Burgers

Ingredients:

1 avocado, halved and pitted
1/2 cup mayonnaise or whole milk yogurt or sour cream
1 clove garlic, finely chopped
1/2 teaspoon Salt
1 pound ground turkey thigh meat
1 egg
1/4 to 1/2 cup salsa verde- start with less and see if you can handle the mixture
4 slices pepper Jack cheese (about 4 ounces)
4 kaiser rolls, split
1 cup fresh cilantro leaves, coarsely chopped
8 slices green tomato, (red tomatoes work well also)

Directions:

1. Scoop the avocado flesh into a small bowl. Add the mayonnaise and garlic and mash with a fork until well combined but chunky. Season with salt and set aside.

2. In a medium bowl, combine the ground turkey, (egg, if using) and salsa. Divide the mixture to form 4 patties.

3. In a large nonstick skillet over medium-high heat, cook the patties for 4 minutes on one side. Flip and top each with a slice of cheese; cover and cook for 4 minutes more.

4. Spread the avocado aioli on the bottom roll. and cover with 1/4 cup cilantro. Top with a patty and 2 tomato slices; set the roll tops into place.

Cream of Mushroom & Rice Soup

Ingredients:
8 ounces baby portabello mushrooms
4 ounces shitake mushrooms
1 teaspoon olive oil
2 carrots, coarsely chopped
1 potato, coarsely chopped
2 large onions, 1 coarsely chopped for stock
1 clove garlic
1/2 teaspoon dried thyme
1 and 1/2 tablespoons butter
3 tablespoons flour
1 and 1/2 cups fully cooked brown rice
1/3 cup whipping cream
1/3 cup milk
sliced green onions, for serving

Directions:
Remove stems from mushrooms to use for the stock. In a large pot, saute over medium heat the mushroom stems, carrots, potato, 1 coarsely chopped onion, and garlic. Saute for ten minutes, stirring often. Add 4 cups water and thyme. Add salt and pepper to taste. (I used about 1/2 teaspoon of each.) Bring to a boil, reduce heat and simmer for 1 hour. This will be the stock for the soup. You need 4 cups so add water if you don't have enough.Strain and set aside. (This can be done ahead of time and frozen or refrigerated.) In a large pot, melt butter over medium heat. Mince remaining onion and slice mushrooms and add to pot. Cook for about five minutes, or until softened. Add flour and cook for two minutes, stirring constantly. Add broth and bring to a boil, reduce heat and simmer for ten minutes. Stir in brown rice and warm through. Add cream and milk and warm through without boiling; season to taste with salt and pepper. Garnish with sliced green onions and serve.

Brown Sugar and Oatmeal Crumbly Apple Bars

Ingredients:
3/4 cup packed brown sugar
3/4 cup rolled oats
1 and 1/2 cups all purpose flour (I used half whole wheat)
1/2 teaspoon soda
3/8 tsp salt
10 tablespoons cold butter, divided
3 small apples, cored, unpeeled and thinly sliced
2 teaspoons lemon juice, divided
1/2 tsp cinnamon
1/2 cup sugar
1 and 1/2 tablespoons cornstarch
1/2 cup hot water
1/2 teaspoon vanilla extract
1/2 cup chopped pecans, optional

Directions:
Preheat oven to 350 degrees. Line a nine inch square pan with foil. In a large bowl, combine brown sugar, oats, flour, soda, and salt. Cut in 9 tablespoons butter. (This can also be done in a food processor.) Reserve 3/4 cup and pat the rest into prepared pan. It will be dry. Toss apples with half of lemon juice and arrange over crust in pan. Sprinkle with cinnamon. In a saucepan, combine sugar, cornstarch and hot water. Turn heat to medium and cook, whisking constantly until mixture begins to boil and thicken. Remove from heat and stir in vanilla, remaining 1 tablespoon butter and remaining teaspoon of lemon juice. Pour over apples. Sprinkle with remaining crumb mixture and pecans, if using. Bake at 350 degrees for 35-45 minutes, or until lightly browned.

Soft Wheat Pretzels

Ingredients:
1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 and 1/2 to 5 cups whole wheat flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

Directions:
Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.Add the salt and flour and mix on low speed until combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.Preheat the oven to 425 degrees F.Bring the water to a boil in a small roasting pan over high heat and add the baking soda.Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. Roll each piece into a long rope measuring 22 inches and shape: take the right side and cross over to the left. Cross right to left again and flip up. Boil the pretzels in the water solution, 2 at a time for 30 seconds, splashing the tops with the warmed water using a spoon. Remove with a large flat slotted spatula or a spider. Place 4 pretzels on each baking sheet, brush the tops with the egg wash and season liberally with the salt. Place into the oven and bake for 15 to 18 minutes until golden brown.Remove to a baking rack and let rest 5 minutes before eating. Dip into desired sauces or use as sandwhich bread.

Spicy Soft Ginger Cookies

Ingredients:
1/2 cup canola oil (or vegetable oil)
1/4 cup sour cream
1 cup granulated sugar
1/4 cup molasses
1 egg
1/2 to 1 teaspoon black pepper
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon salt
2 and 1/2 teaspoons baking soda
2 cups plus 2 tablespoons flour (I used half whole wheat)
cinnamon sugar for rolling the cookies (about 1/2 cup granulated sugar and 1/2 teaspoon cinnamon)

Directions:
Preheat oven to 350 degrees. In a medium bowl, cream together the oil, sour cream, sugar, and molasses. Stir in the egg. Add pepper, cinnamon, ginger, salt, and soda. Stir in flour. The dough will be soft and only slightly sticky. Form dough into 1 inch balls. Roll in cinnamon sugar and place on cookie sheets about two inches apart. Bake for 8-10 minutes, or until cookies are spread and beginning to look crackly. For softer cookies, underbake slightly and for crispier ones, let them go a minute or two longer. Let cool on cookie sheets for two minutes. Transfer to rack.

Whole Wheat Pumpkin Maple Muffins

Ingredients:
1 cup whole wheat flour, lightly spooned into measuring cup
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
4 tablespoons softened butter
1/4 cup sugar
2 tablespoons packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon maple extract
1/2 cup pumpkin puree
2 tablespoons buttermilk or milk
1/4 cup sunflower seeds, plus more for top (or other nut)

Directions:
Grease a six cup muffin tin. Preheat oven to 400 degrees. In a small bowl, combine flour, powder, soda, cinnamon and ginger. In a separate medium bowl, cream butter and both sugars. Add the egg and beat well. Stir in vanilla and maple extracts. Mix in pumpkin and buttermilk. Very gently, fold in dry ingredients. Stir in seeds. Divide batter between muffin cups. Bake for about 20 to 25 minutes. Let cool in muffin tins for five minutes. Remove from muffin tins and serve warm.

Butternut Squash Lasagna

Ingredients:
About 3lbs. of peeled, seeded, squash in 1/2 in. slices
2 Heads of Roasted Garlic
1 Box of No-Boil Lasagna
1 1/2 cups Parmesan Cheese
Bechamel Sauce*

Directions:
First, you need to roast your squash in a hot oven at 425 degrees till tender. Make sure you drizzle it with olive oil, salt and pepper. It will probably take about 25 mins.In the meantime make a pot of bechamel by melting 1/4 to 1/2 cup of butter and then mixing in 1/4 to 1/2 cup of flour, keep whisking, then squeeze in your roasted garlic, add salt and black pepper.Pour about 5 cups of milk in and whisk till thick.

When squash is cooked, stir it into the sauce along with the rosemary (about 1 tbl.) and half of the Parmesan cheese.Reduce oven temp to 375. Layer it like you would any lasagna. Spray your baking dish, layer the noodles, and spread the sauce mixture all over, and sprinkle with cheese. Continue layering till done. Sprinkle more cheese on top. Cover with foil. Bake around 35 to 40 mins. Uncover and cook till golden brown.


For 1/2 batch, use a loaf pan.

Money Saving Tips: Instead of oven roasting, I used my slowcooker for the butternut squash and garlic. Place wedges of unpeeled squash in your slow cooker and cook on high for about 4 hours. Wrap the garlic in foil and place in the slow cooker on top of the squash. It only costs about 25 cents or electricity to use your slow cooker for 6 hours.
*alternative Bechamel Sauce Recipe
5 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon freshly grated nutmeg
Directions
In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Apple Fitters

Ingredients:
2 cups all-purpose flour
2 tbsp. granulated sugar
1 tbsp. baking powder
Pinch salt
2 eggs
2/3 cup milk
2 tbsp. vegetable oil
1/2 tsp vanilla extract
2 cups diced apples (about 2 large apples, peeled and cored)
additional vegetable oil for frying
cinnamon sugar for topping

Directions:
In a medium bowl, stir together flour, sugar, baking powder and salt.In a large mixing bowl, whisk together eggs, milk and 2 tbsp of vegetable oil and vanilla extract. Add the flour mixture to the egg mixture and stir until combined. It will be a very thick batter. Add the diced apples, mixing until they are incorporated into the dough. Don't worry if it's sticky and hard to mix. It will be fine.Pour enough vegetable oil into a saucepan, wok or deep fryer to a depth of 1-1/2 to 2 inches. Place over medium heat and heat to 375 degrees F. Use a deep fry thermometer to make sure. When the oil is hot, drop the batter by tablespoonfuls into the hot oil, about 4 or 5 at a time. Fry, turning the fritters over with a wooden spoon so that they brown evenly, for 2 to 3 minutes or until dark golden brown and crisp. Remove from the oil and let drain on paper towel before sprinkling with cinnamon sugar. Repeat with the remaining batter. Serve warm.
If you want to step it up a notch, here is a link to a "more complicated but worth it" recipe:
http://wlichty.blogspot.com/2008/10/this-ones-for-sista-beatty.html

Ginger Chicken

Ingredients:
1/2 cup soy sauce
1/4 cup orange juice
3 tbs chopped green onions
1 tbs grated fresh ginger
1 tbs lemon juice
1 tbs honey
1 tsp dried basil
1/2 tsp pepper
1/4-1/2 tsp crushed red pepper
4 garlic cloves minced
chicken breasts

Directions:
Mix together. Marinate with chicken breasts for 30 minutes. Drain chicken reserving marinade. Cook chicken in non-stick skillet add oil, sauté 5 minutes. Add marinade cook until done. Serve over rice. Serves: 4-6.

Molasses Cake with Sugared Apples

Ingredients:
1 and 1/2 cups all purpose flour (I used half whole wheat)
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup brown sugar
4 tablespoons butter, softened
1/4 cup molasses
2 eggs
1/3 cup plain yogurt or buttermilk
1 teaspoon vanilla
2 or 3 large baking apples, thinly sliced
1 heaping tablespoon granulated sugar

Directions:
Preheat the oven to 350 degrees. Grease an 8 inch baking dish. In a small bowl, whisk together flour, powder, soda, salt, cinnamon, and ginger. In a separate bowl, beat butter, sugar, and molasses until creamy. Add the eggs and beat well. Gently beat in yogurt and vanilla. Gently add dry ingredients, mixing only until blended. Scrape batter into prepared baking dish. Cover the top with apples and sprinkle with sugar. Bake for 40 minutes.

Oven Fried Eggplant

Ingredients:

1/2 cup light mayo
1Tbsp minced onion
1lb eggplant peeled and sliced (1/2 " slices)
1/3 cup bread crumbs
1/3 grated Parmesan cheese
1/2 tsp Italian Seasoning
Vegetable cooking spray

Directions:
-mix mayo and onion
-mix bread crumbs, cheese, and Seasoning
-dredge in mayo mix then in crumbs
-put on silpat, or sprayed pan
-Cook at 425 for 12 minutes, then turn and cook another 12 minutes.

Shredded Beef for Tacos

Ingredients:
5 lb. roast (cross rib or sirloin tip)
2 medium yellow onions, sliced
1 (4oz.) can chopped green chilies
1/4 tsp garlic powder
2 tsp. salt
1/2 tsp. cumin
Juices from roast

Directions:
Place roast in crock-pot the evening before your meal. Put onions on meat. Cover and set on medium (or low if no medium setting) and cook all night.
Remove roast the next morning. Put meat and juices in the fridge. If the inside of your crock-pot is removable, just put it in the refrigerator leaving the meat and juices inside. Before dinner remove the fat and shred the meat and put back into the crock pot with juices and all other remaining ingredients, stirring occasionally over low heat. Also good in burritos and enchiladas to.

Mostly Wheat Pizza Dough

Ingredients:
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees)
1 tablespoon active dry yeast
1 teaspoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all purpose flour

Directions:
1. In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
2. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
3. When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
4. Preheat the oven to 500 degrees F. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan.
5. Bake pizza crust for 5-8 minutes depending on thickness of the crust.
6. Top pizza with sauce, cheese, meats, or vegetables. Turn oven down to 425 and bake for 10 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top. (I like to broil it at the very end to crisp up the pepperonis)

Healthy Pizza Sauce

Ingredients:
Pizza Sauce
2 cups canned pureed tomatoes
1 12-oz can tomato paste
1/4 cup greens (see recipe below)
1 tablespoon dry Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper

Greens:
1/2 cup celery (1 large stalk)
1/2 cup chopped green onion (3 green onions and tops)
1/3 cup chopped green pepper (1/2 medium green pepper)
2 cloves garlic or 1/2 teaspoon garlic powder
1/4 cup water

Directions:
Place greens in blender and liquify. Measure 1/4 cup. Freeze unused portion in 1/4 cup portions in plastic sandwhich bags. Mix all sauce ingredients and refigerate until needed. Makes 4 cups pizza sauce.

Veggie Manicotti

Ingredients:

8 6-inch-long lasagna noodles (I used whole wheat)
1 tablespoon extra-virgin olive oil
2 zucchini, quartered lengthwise and thinly sliced crosswise
2 summer squash, quartered lengthwise and thinly sliced crosswise
1 pint cottage cheese, drained in a strainer
One 16-ounce jar roasted red peppers, drained and 1/3 cup finely chopped
1/4 cup finely chopped basil leaves, plus 8 leaves, thinly sliced
Salt and pepper
1 tomato, chopped

Directions:
1. In a large pot of boiling, salted water, cook the noodles, stirring often, until al dente. Drain and rinse under cold water.
2. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the zucchini and cook, stirring, until golden, about 5 minutes. Transfer to a bowl to cool.
3. Using a food processor, puree the drained cheese until smooth; add to the zucchini along with the chopped roasted peppers and chopped basil. Season with salt and pepper. Rinse the food processor bowl.
4. Lay the noodles flat on a work surface. Place an equal amount of the zucchini mixture at the end of each noodle, then roll up. Divide the rolls among 4 dinner plates.
5. Using the food processor, puree the remaining roasted peppers with the tomato until smooth. Season with salt and pepper and pour over the rolls. Top with the sliced basil.

Chocolate Cobbler

Ingredients:
1 & 1/4 cups granulated sugar, divided into 3/4 cup and 1/2 cup
1 cup all-purpose flour
7 tablespoons cocoa, divided into 3 tablespoons and 4 tablespoons
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup unsalted butter, melted
1 & 1/2 teaspoons vanilla extract
1/2 cup firmly packed light brown sugar
1 & 1/2 cups hot water

Directions:
Preheat oven to 350°.Stir together 3/4 cup sugar, flour, 3 tablespoons cocoa, baking powder, and salt. Stir in milk, butter, and vanilla, mixing until smooth. Pour into an ungreased 8-inch square glass baking pan.In a small bowl, mix 1/2 cup sugar, brown sugar, and 4 tablespoons cocoa. Sprinkle evenly over batter. Pour hot water over the top. Do not stir.Bake for 35-40 minutes, or until center is almost set. Let stand for 15 minutes, then serve. Use the chocolate sauce in the bottom of the pan to spoon over servings. Garnish, if desired, with ice cream or whipped cream.Makes 8 servings.

Mushroom Chicken with Zucchinis

Ingredients:
1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini

Directions:
Step 1: Cut chicken and zucchini into 1” chunks. Lightly dust chicken with a little bit of cornstarch until lightly coated.
Step 2: Add vegetable and sesame oil to the wok (or large skillet) and fry chicken pieces until golden brown. Remove and drain on paper towels.
Step 3: Add zucchini and mushrooms to the wok and stir fry for a few minutes. Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.
Step 4: Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve over hot rice.

Creamy White Chili

Ingredients:
1 pound boneless, skinless chicken breasts, shredded
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth
2 cans (4 ounces each) chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

Directions:
In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immediately. This is especially good served with tortilla chips. Makes about 6 servings.

Sausage Spinach Bake

Ingredients:
1 6-oz pkg savory herb-flavored stuffing mix
½ pound bulk pork sausage
¼ cup chopped green onions
½ teaspoon minced garlic
1 10-oz pkg frozen chopped spinach, thawed and squeezed dry
1 ½ cups shredded Monterey Jack cheese
1 ½ cups half-and-half cream
3 eggs
2 tablespoons grated Parmesan cheese

Directions:
Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink. In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 9x13 pan. Sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.
Bake at 400 degrees for 30 minutes. Sprinkle the Parmesan cheese; bake 5 minutes longer or until knife inserted near the center comes out clean.

Peanut Butter Cup Cheesecake Bars

Ingredients:
1 Devils food cake mix
1 egg
1 stick softened butter
8 oz softened cream cheese
1 egg
1/3 Cup sugar
10 regular size Reeses Peanut Butter Cups, cut into little pieces
1 Cup semi sweet chocolate chips
4 Tablespoons heavy cream

Directions:
1. Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with tin foil. Spray with non stick cooking spray. Mix cake mix, egg and butter together then press into baking dish.
2. Mix cream cheese and sugar until smooth. Stir in egg until well combined then stir in peanut butter cups. Pour over cake layer and bake for 30-35 minutes or until cheesecake is cooked through. Remove and let cool completely.
3. Carefully lift bars out of dish using ends of foil. Melt chocolate chips in a microwave safe bowl in 30 second intervals until melted through. Stir in heavy cream and stir until glossy smooth. Spread chocolate over cheesecake layer, cut into squares and serve.

Sugar Gems

Ingredients:
Cream together:
1 cup powdered sugar
1 cup sugar
1 cup oil
1 cup butter, softened
2 eggs
1 tsp vanilla
Add:
5 cups flour
1 tsp cream of tarter
1 tsp salt
1 tsp baking soda

Directions:
Mix all ingredients well. Roll into golf size balls and place on cookie sheets. Flatten with bottom of glass dipped in sugar. Bake at 350 for 12-14 minutes. Cool and frost with sugar gem frosting if desired.

Sugar Gem Frosting
2-2 ½ cups powdered sugar
½ cup oil
2 tsp flavoring (almond, vanilla, coconut, etc.)
3-4 Tbsp milk
Coloring if wanted

Mix well and add a little more milk or powdered sugar to get the right consistency.

Chicken and Wild Rice Soup

Ingredients:
½ cup butter
1 finely chopped onion
½ - 1 cup frozen corn
½ cup chopped celery
½ pound fresh mushrooms, sliced
½ cup carrots, sliced
¾ cup all-purpose flour
6 ½ cups chicken broth (can use 7 bouillon cubes plus 6 ½ cups water)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
1 cup slivered almonds
2 cups nonfat half-and-half

Directions:
Melt butter in a large saucepan over medium heat. Stir in the onion, corn, celery, chicken and carrots and sauté for 5 minutes. Add the mushrooms and sauté 3-4 more minutes. Then add flour and stir well. Transfer mixture to large pot. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Next, add the rice, salt, curry powder, mustard powder, parsley, ground black pepper and almonds. Allow to heat through and then pour in the half-and-half. Let simmer 1 to 1 ½ hours. Be careful not to let the soup come to a boil or it won't thicken properly - let it simmer on low heat, stirring occasionally.

Crockpot Southwestern Chicken

Ingredients:
1 small bag frozen corn (I like the white sweet corn)
1 can black beans (I use 1/2)
2+ large frozen boneless skinless chicken breasts
chopped cilantro (enough to cover the chicken
1 16-oz jar medium salsa, not mild

shredded cheddar cheese
tortilla chips
sour cream
diced avocado

Directions:
Pour bag of frozen corn in bottom of crockpot. Place frozen chicken breasts on top of corn and cover with rinsed and drained black beans, cilantro and jar of medium salsa. Cook on high for 1 hour, and then on low for 4 hours. Shred chicken part way through with forks. Serve over tortilla chips and add toppings to individual servings.

Cherry Cobbler

Ingredients:

1 1/2 cups baking mix

3/4 cup sugar 3/4 cup evaporated milk

1 teaspoon almond extract

1 stick butter

1 (21 ounces) can cherry pie filling

1 cup frozen cherries, thawed

Directions:
Heat a 10-inch cast iron skillet over medium heat and preheat the oven to 350 degrees F. Add the butter to the skillet and melt. Stir in the pie filling and thawed cherries. Pour batter over top. Bake until golden and toothpick inserted into batter comes out clean, about 35 to 40 minutes Remove from oven and let cool 1 hour before serving. Serve warm with whipped topping or a scoop of ice cream.

Order Omelets

Spray a muffin tin with non-stick spray. Whisk together however many eggs desired (<1 per muffin cup) adding splash of half-and-half or milk. Sprinkle with salt and pepper. Evenly distribute the egg mixture among muffin cups. Add about 2 tablespoons of mix-ins (cooked bacon, sausage, tomatoes, mushrooms, spinach, etc.) to each cup then sprinkle with cheese. Bake until puffy and edges are golden brown, about 20-25 minutes.

Chicken in Basil Cream

Ingredients:
¼ cup milk
¼ cup dry bread crumbs
4 boneless chicken breasts halves (about 1 pound)
3 tablespoons butter
½ cup chicken broth
1 cup whipping cream
1 4-oz jar sliced pimentos, drained
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1/8 teaspoon pepper

Directions:
Place milk and bread crumbs in separate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat, cook chicken in butter on both sides until juices run clear, about 10 minutes. Remove and keep warm. Add broth to the skillet. Bring to a boil over medium heat; stir to loosen browned bits from pan. Stir in cream and pimientos; boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil and pepper; cook and stir until heated through. Pour over chicken.

Pumpkin Cake Roll

Ingredients:
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsps cinnamon
1 tsp ginger
½ tsp nutmeg
½ tsp cloves
½ tsp salt

Filling:
1 cup powdered sugar
1 8 oz. package of cream cheese
4 T butter
½ tsp vanilla

Directions:
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.
Line a jelly roll pan with parchment paper. Spray with cooking spray. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes. Turn out immediately onto a clean dishtowel that has been sprinkled with powdered sugar. Remove the parchment paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop or in fridge.

Combine 1 cup powdered sugar, cream cheese, and butter, and vanilla. Beat until smooth. Gently unroll cake, remove the towel. Spread filling evenly over cake. Roll back up. Cover with foil and put in fridge or freezer. Best when made a day ahead.

Chocolate Crinkles

Ingredients:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup canola oil
4 ounces 99% unsweetened chocolate, melted
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup confectioners' sugar

Directions:
Combine the flour, baking powder and salt. Set aside.In the bowl of a stand mixer fitted with the paddle attachment, combine the oil, chocolate and granulated sugar and blend on medium speed. With the mixer running, add the eggs, one at a time, followed by the vanilla, scraping the sides of the bowl as necessary. There may be some small clumps of sugar in the batter at this point.

Add the dry ingredients and mix on low speed, stopping once to scrape down the sides. Mix until just incorporated, 2 to 3 minutes. The dough will be sticky.Gather the dough into a disk, wrap in plastic wrap and chill for at least 2 hours or overnight.

Position the racks in the lower and upper thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with Silpats or parchment paper. Pour the confectioners' sugar onto a plate or into a shallow bowl. Roll the dough into 1-inch balls, drop onto the sugar and roll each ball so that all sides are covered. Place 2 inches apart on the prepared sheets.Bake for 10 minutes for soft, chewy cookies, or 12 minutes for crisp cookies, rotating the pans halfway through baking. The cookies are done when the edges are set (but the tops still have a little give to them). Let cool completely on cooling racks.

Sweet Potato Fries

Ingredients:
1 large sweet potato
Olive Oil cooking spray
Salt Pepper
Fresh Rosemary

Directions:
1. Peel the sweet potato and cut it into strips...to look like fries. Try to make them all the same size so they cook evenly.
2. Spray a baking sheet and put the potato fries on the sheet, spaced out.
3. Spray the fries lightly with the cooking spray.
4. Sprinkle with seasonings...salt, pepper, and fresh rosemary. Or use whatever spices you like. 5. Roast in a 400 degree oven for 30-40 minutes. Make sure you turn the fries every ten minutes or so.

Mango Salsa

Ingredients:
12 Roma tomatoes, diced
1-2 mangoes, diced
2-3 cloves of garlic, minced
1 small bunch of green onions, chopped
1 bunch of cilantro, chopped
1-2 jalapenos, minced
Salt Pepper
Freshly squeezed lime juice

1. Chop up all of the ingredients and toss them into a big bowl.
2. Add salt and pepper to taste.
3. Squirt fresh lime juice over the top, to taste, and stir.

Oreo Truffles

Ingredients:
1 package oreo cookies, 16 ounces (divided… use cookie including the cream center)
1 8oz. package cream cheese (softened)
White chocolate-the kind made for dipping

Directions:
1. Crush cookies in a food processor and stir in softened cream cheese. Use the back of a large spoon to help mash the two together.
2. Roll the mixture into 1" balls and place on wax paper covered cookie sheet.
3. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. I melted dark chocolate and drizzled it on the white.
4. Once dry, refrigerate. Makes about 36 truffles.

FYI: It helps to freeze the uncoated balls for a few minutes to keep the mixture from starting to fall apart in the melted chocolate. If this becomes a problem, dip them in the chocolate, let dry and then dip again. They are also good dipped in regular milk or dark chocolate. Try different types of Oreos for fun, such as mint, peanut butter, holiday, etc.

Tortellini Vegetable Soup

Ingredients:
2 T olive oil
1 medium onion, chopped
3 cloves garlic, minced
Red pepper flakes, just a dash
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 red pepper, chopped
3-4 fresh tomatoes, chopped
1 14.5 ounce can of diced tomatoes (low sodium)
2 cans (14 oz.) vegetable broth (fat free, low sodium)
2 cups water
3 teaspoons chopped fresh rosemary
12 ounces cheese filled tortellini, fresh or frozen
2-3 cups chopped fresh spinach
Salt and Pepper to taste

Directions:
1. Heat olive oil in a large pot over medium/high heat. Add onion and garlic. Cook until tender. Stir in red pepper flakes. Add in zucchini, squash, red pepper and cook until soft. Add in chopped fresh tomatoes. Cook briefly.
2. Stir in canned tomatoes, broth, and water.
3. Add in rosemary. Let simmer for 10-15 minutes.
4. Stir in tortellini and spinach. Cook until the tortellini is soft and cooked all the way through.
5. Season with salt and pepper.

Chewy, Chunky Blondies

Ingredients:
2 cups all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 1/2 cups (light) brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup bittersweet/semi sweet chocolate chips
1 cup butterscotch chips or toffee bits (I chop up 3 Heath candy bars)
1 cup chopped pecans (optional)
1 cup sweetened shredded coconut

Directions:
Preheat oven to 325F. Grease a 9x13-inch baking pan.In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl (or the bowl of a stand mixer), cream together the butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, waiting until each is fully incorporated to add the next, then beat in the vanilla. With the mixer on low, gradually add in the flour mixture, stirring only until no streaks of flour remain. Stir in the chips, nuts and coconut by hand. Spread batter into prepared pan, using a lightly greased spatula to even it out. Bake for 35-40 minutes, or until a tester comes out with only a few crumbs. Cool blondies in the pan, but turn them out (and then reinvert them so the top is facing up) before slicing into 32 bars.

Eggplant Parmesan

Ingredients:
2 eggplants (about 2 pounds total)
3 egg whites
3 tablespoons water
1 cup fine dry breadcrumbs ( I used homemade whole wheat crumbs)
½ cup freshly grated Parmesan cheese, divided
½ teaspoon salt
½ teaspoon freshly ground pepper
2 ½ cups marinara sauce ( I used my homemade sauce)
¾ cup grated part-skim mozzarella cheese

Directions:
1. Preheat oven to 400°F. Coat two baking sheets and an 8-by-11 1/2-inch baking dish with nonstick cooking spray.

2. Cut eggplants crosswise into 1/4-inch-thick slices. Whisk egg whites and water in a shallow dish until frothy. Combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper in another shallow dish. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (Discard any leftover breadcrumbs and egg white.) Arrange the eggplant slices in a single layer on the prepared baking sheets. Bake for 15 minutes, turn the eggplant slices over, and bake until crisp and golden, about 15 minutes longer.

3. Make a homemade sauce or use store bought. For my sauce, I saute onion, garlic, red pepper, fennel seeds in olive oil. I then add 2 cans of diced tomatoes and a tablespoon of tomato paste. Next, I add in fresh basil and Italian seasoning, salt and pepper. Let simmer for a bit. Pour some a little of the sauce into the baking dish. Arrange half of the eggplant slices over the sauce, overlapping slightly. Spoon 1 cup of the remaining sauce over the eggplant and sprinkle with half of the mozzarella cheese and a sprinkle of the parmesan. Add a layer of the remaining eggplant slices and top with the remaining sauce, mozzarella and Parmesan.

Bake, uncovered, until the sauce bubbles and the top is golden, 15 to 20 minutes.

Twice Baked Potatoes

Ingredients:
8 good sized potatoes
1/4 c. sour cream
milk or cream, or both
bacon, cooked and crumbled
Chives or Scallions
2/3 c. cheese, grated, plus more for the tops (recommend cheddar/mozzarella mix)

Directions:
Bake the potatoes in the oven until tender, wrapping some in foil. Get a baking sheet out.Throw the baked potatoes that were wrapped in foil into your kitchen aid or other mixing bowl. Once the rest of the potatoes are cooled enough to touch, cut them in half, lengthwise. Carefully scoop out the inside of the potato, adding it to the others, and you should be left with a nice, clean empty skin to fill with the potato mixture later.

Once each potato has been cleaned out, start mixing to break up the potatoes, add in the cream / milk and sour cream. Give it another quick stir. Add in the bacon pieces, chives, cheese, some salt and pepper to taste. Mix it through, adding in more sour cream or milk until you reach a nice thick consistency. It needs to be smooth and mixed through, but at the same time thick enough that it can hold it's self up in the potato shell.

Fill each shell with the mixture and top with more cheese. Bake at 375 degrees 10-15 minutes, or until the cheese is melted and bubbly and browned on top.

Chippers

Ingredients:
1 c. melted chocolate (I used 'dark' compound chocolate, Melts brand)
1/ 2 c. scant butter-flavored crisco
2/3 c. brown sugar
1 egg
1 t. vanilla
3/4 t. baking soda
3/4 t. salt1 2/3 c. flour
1/2 c. white chips or chunks
1 c + choc chips

Directions:
Melt the chocolate in a small bowl by placing it atop a saucepan full of water over the stove over medium-high heat. Cool it to the point it won't scramble the eggs. Since I am impatient, the minute I see it 1/2 way melted I turn the stove off and stir it. As it continues to melt, I remove it from the heat altogether. This helps it so it never gets too hot that I have to wait.

Meanwhile cream the Crisco and the sugar. Add the egg and vanilla, and mix. Drizzle in the melted chocolate and give it another mix.Add in the dry ingredients and mix through. Add in the choc chips and the white chips and stir to combine. If the dough is seems to wet, add in some more flour. Sometimes it can be a little crumbly, and if it is, simply add in a few capfuls of milk.

Refrigerate the dough for an hour or two or throw them in the freezer for 20 minutes. I am not sure why this helps but I now do this with all of my cookie doughs. They seem to turn out more chewy and delicious. After the dough has been refrigerated, roll into any sized ball and you will need to mash them down so that they don't cook up in a ball. They need a little help. Bake at 375 degrees until they look done, approximately 8-15 minutes depending on how big you made them.

Pina Colada Shrimp and Rice

Ingredients:
1 lb large shrimp, cleaned
1 tablespoon olive oil
1 can pineapple juice
1 20-oz can pineapple chunks, drained
2 cups minute white rice, uncooked
1 cup coconut milk
¼ cup toasted coconut
1 green onion, sliced

Directions:
Cook and stir shrimp in hot oil in large skillet on medium-high heat 4 minutes until almost cooked through. Add pineapple juice and pineapple chunks; bring to a boil.
Stir in rice and coconut milk; cover. Remove from heat. Let stand 5 minutes. If all liquid isn’t absorbed, cook on low heat for additional 2 minutes. Fluff with a fork. Spoon onto serving platter; sprinkle with coconut and green onion.

Pumpkin Coconut Bread

Ingredients:
2 cups flour
2 cups sugar
1 cup sweetened coconut
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
2 (3 oz) packages coconut pudding (not instant)
1 teaspoon salt
1 1/3 cups vegetable oil
5 eggs, well beaten
2 cups pumpkin (16 oz can)

Directions:
Preheat oven to 350F. Grease 2 bread pans.Mix ingredients in order given. Fill pans equally with batter.Bake for 45 minutes to 1 hour, or until a toothpick inserted in the middle comes out clean. Makes 2 loaves.

Toffee

Ingredients:

1/2 c. butter
1/2 c. margarine
1/4 t. salt
1 c. sugar
2 T. water
1/2 t. vanilla
pecans
chocolate
toasted almonds

Directions:
In a saucepan combine the butter, margarine, salt, sugar, and water. Stir over medium high heat, until candy reaches 310 degrees {I don't have a candy thermometer. It is done to me after it just starts to turn a caramel color -she says to go until it is the color of a paper bag, but that tasted burnt to me when I cooked it to that stage}

Remove from heat and stir in the vanilla. Pour onto a buttered cookie sheet that has whole pecans dotted all over it. Pour the candy onto the pecans and spread smooth. After 3-5 minutes, top with chocolate and spread it after it is fully melted. Immediately top with chopped, toasted, almonds. Cool completely, then flip the candy and top with melted chocolate and more nuts. Cool completely again and then break into pieces.

Beach-Shack Shrimp Tacos

Ingredients:

8 corn tortillas
24 peeled raw jumbo shrimp (about 1 lb)
1 Tbsp Caribbean jerk seasoning
2 cups thinly shredded green cabbage
1 ripe mango, peeled and diced
1/4 cup sliced red onion
1/4 cup chopped cilantro
2 Tbsp light mayonnaise
1 Tbsp rice-wine vinegar

Directions:
Coat a large nonstick skillet with nonstick spray; heat over medium heat. Add tortillas in a single layer 2 or 3 at a time and cook over medium-high heat 2 minutes, or until light golden in spots and softened. Remove to a plate and cover with foil to keep tortillas warm and pliable.
Sprinkle shrimp with jerk seasoning. Coat same skillet with nonstick spray; heat over medium heat. Add shrimp; saute 3 minutes or until cooked through. Remove to a plate.
Toss remaining taco ingredients in a bowl until blended.
To assemble the Tacos: Top each tortilla with about 1/2 cup cabbage mixture and 3 shrimp. Fold in half to eat.

Orange Drumsticks

Ingredients:

3/4 cup barbecue sauce

1/4 cup orange marmalade

2 tsp chili powder

8 chicken drumsticks

Directions:

Heat oven to 450°F. You’ll need a rimmed baking pan lined with nonstick foil.
Stir together 3/4 cup barbecue sauce, 1/4 cup orange marmalade and 2 tsp chili powder. Reserve 1/4 cup; toss remaining with 8 chicken drumsticks. Place on pan. Bake 25 minutes or until cooked through. Drizzle chicken with sauce.

Apple Crisp

Ingredients:

4-6 large Granny Smith apples
8 graham crackers
3/4 C brown sugar, packed
1/2 C rolled oats
1/2 C flour
1 tsp cinnamon
1/2 tsp nutmeg
1/2 C butter, melted

Directions:
Peel, core, slice apples. Finely chop graham crackers (I use my food processor). Combine crumbs, sugar, oats, flour and spices. Add butter; mix well. Spoon mixture over apple slices.
Bake at 350 degrees for 30-35 minutes
Serve warm with ice cream.

Toasted Pumpkin Seeds

Ingredients:
2 teaspoons olive oil
1/2 cup pumpkin seeds
Coarse salt and freshly ground pepper

Directions:
Heat oil in a small nonstick skillet over medium heat. Add pumpkin seeds; cook, stirring frequently, until seeds begin to brown and pop, 3 to 4 minutes. Remove from heat; drain seeds on paper towels. Season with salt.

Easy Scones

Ingredients:
Bread Dough - I like to use Rhodes Rolls. I zap them in the microwave for a quick thaw.
Oil - I use canola oil
Toppings - honey butter, cinnamon, sugar, jam, syrup, etc.

Directions:
Pour 1 inch of oil into a frying pan set to medium heat. (A tip for knowing when your oil is ready: tear off a tiny piece of bread and when it floats to the top and has bubbly sides it’s ready. You don’t want it sinking to the bottom.) Now stretch out your dough as far as it will go. Now cook about 1-2 minutes per side, watch these, they can burn fast. Then using tongs, place them on plate with paper towels to soak up any excess oil.

Fresh Corn and Wild Rice Casserole

Ingredients:
2 cups cooked wild rice
3 to 4 cups fresh corn kernels, scraped off the cob (or frozen corn)
2 eggs, beaten
1 cup heavy cream
1 to 2 teaspoons kosher salt (or table salt to taste)
1/4 teaspoon cayenne pepper
6 tablespoons butter
1/2 to 1 cup milk, for thinning

Directions:
Preheat oven to 350 degrees.
Cook wild rice in chicken broth until almost done. Rice should still have a firm (but not crunchy) bite. Drain rice and allow to cool.Scrape corn kernels into a large mixing bowl. Add in cream, butter, beaten eggs, salt, and cayenne pepper. Stir together.Add in cooled wild rice, stirring gently. Splash in milk so that mixture is stirrable, but not overly juicy.Taste for seasonings, adding more salt or cayenne pepper if needed.
Bake for 30 to 45 minutes, or until just turning golden brown on top and mixture is somewhat set.

Symphony Brownies

1 box of brownie mix for 9 x 13 pan
3 Symphony candy bars with almonds and toffee chips

Mix the brownies according to box directions (I use the cakelike brownie instructions). Line a 9 x 13 pan with tinfoil and spray with cooking spray (makes for easy clean-up).

Pour 1/2 the brownie mix into the pan. It is not much. Place the 3 candy bars side by side on top of the mix. Don’t break or chop up the candy bars - they will be whole. Pour the remainder of the brownie mix over the top.

Bake according to directions. Let cool and lift the tinfoil out of the pan. Cut and serve.

Cucumber Salsa

Ingredients:
4 cucumbers, deseeded and diced into small pieces
6 Roma tomatoes, diced
1 medium white onion, diced
1 green pepper, diced
1 to 2 cloves garlic, pressed
1/2 cup vinegar
juice of a lime
1 packet dry Ranch dressing

Directions:
Mix last 3 ingredients together, then mix in with other vegetables. Keep refrigerated.