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.

Asian BBQ Chicken

Ingredients:

1/4 C packed brown sugar
1/4 C soy sauce
2 T lime juice (about 1 lime)
1/4 t cayenne pepper
1/4 t curry powder
3-4 garlic cloves, minced
1 t grated fresh ginger
8 boneless, skinless chicken thighs

Directions:
Combine everything but the chicken in a small bowl. Whisk to dissolve brown sugar. Reserve a couple of spoonfuls of the marinade in a small bowl and place the rest, with the chicken, in a zip-lock bag. (If your chicken pieces are extra large and you feel like you need a little more marinade, you can always add a bit of water to stretch it.) Refrigerate for a minimum of 4 hours, but overnight is best. Preheat a grill (or an indoor grill pan or broiler). Spray cooking surface with cooking spray and place chicken on it to cook. Cook for 5-10 minutes on each side depending on the thickness.

Peppermint Truffle Cake

Ingredients:
Filling
1 cup semisweet chocolate chips
2/3 cup sweetened condensed milk
½ teaspoon peppermint extract

Cake
1 devil’s food cake mix
1 (8-oz.) container sour cream
1/3 cup oil
3 eggs

Icing/Topping
¾ cup powdered sugar
1 ½ oz. cream cheese, softened
1 to 2 tablespoons milk
6 hard peppermint candies, finely crushed

Directions:
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan (or bundt pan). In a medium microwave-safe bowl, combine all filling ingredients. Microwave on HIGH for 30 seconds; stir until melted and smooth. If necessary, microwave an additional 10 to 20 seconds. Set aside.
2. In large bowl, combine all cake ingredients; beat with electric mixer at low speed until combined. Beat 2 minutes at medium speed. Spoon into greased and floured pan. Drop spoonfuls of filling over batter, keeping filling away from sides of pan.
3. Bake at 350°F for 35 to 45 minutes or until toothpick inserted ner center comes out clean and edges begin to pull away from sides of pan. Cool in pan for 10 minutes. Invert cake onto wire rack. Cool 1 hour or until completely cooled. (Center of cake may sink slightly during cooling.)
4. In medium bowl, combine powdered sugar, cream cheese and 1 tablespoon of the milk; beat with wire whisk until smooth, adding additional milk until of desired drizzling consistency. Drizzle icing over cooled cake. Sprinkle with crushed candy. Store in refrigerator.

Bunny S'More Jars

Ingredients & Directions:
1. Reduce 1 sleeve graham crackers to crumbs.
2. Layer 2/3 of the crumbs in a 1 quart jar.
3. Place 8 marshmallow bunny peeps standing up, facing out around the inside of the jar.
4. Press them up against the glass, but don't squash them.
5. Carefully spoon remaining crumbs in the center of the jar to support the bunnies, pressing down to keep it snug.
6. On top of this pour 1-1/4 cup Easter M&M's.
7. Spoon 1/3 cup brown sugar into center of M&M's, gently pressing with a spoon.

My changes: I did M&M's first, then Peeps, then put combined brown sugar and graham cracker crumbs in baggie. I didn't like how the crumbs made a mess in the jar.

Attach a gift tag giving the following instructions:
1. Empty the jar contents into a bowl. Snip the bunnies into bits with kitchen sheers or cut up with a knife. Return the bunny bits to the mixture. Mix well.2. Melt 1/2 cup butter; add 1 teaspoon vanilla. Pour this over the dry ingredients, mixing well. Pat into a greased 9" square pan. Bake at 350 degrees F for 15 minutes. Cool and cut into bars.(Makes 9 to 12 bars.)*Option - leave bunnies whole; combine remaining ingredients and place the bunnies on top; then bake as directed.
*This gift jar may be created to suit any holiday for which marshmallow candies are available.

Cheesy-Cran Cheese Ball

4 8-oz pkgs cream cheese
2 cups dried cranberries
2 cups shredded cheddar cheese
1 jar Kraft Pineapple Cheese sauce

Mix together and form into a ball. Cover and refrigerate.

Pretzel Chicken Tenders

Ingredients:
3 pounds chicken tenders or boneless skinless breast cut into 1 1/2-inch strips

2 cups buttermilk
2 tablespoons dried basil

2 tablespoons dried oregano

2 tablespoons granulated garlic

3/4 teaspoon salt

2 teaspoons pepper

3/4 teaspoon red pepper flakes

1 1/2 cup smoked almonds

12 large sourdough hard pretzels

Canola oil, for frying

Directions:
In a small bowl, combine basil, oregano, granulated garlic, salt, pepper and red pepper flakes. Place buttermilk and half the spice mix into a double-lined resealable plastic bag. Add chicken and massage bag until well coated. Refrigerate 6 to 12 hours. Reserve remaining spice mix.
Place almonds in plastic bag. Break up with rolling pin or mallet (flat side) until mixture looks part rough chopped part crumbs. Remove almonds and place into shallow bowl. Put pretzels in same bag and mash with mallet or rolling pin until it looks like a mixture of large breadcrumbs and powder. Add to almonds mix to combine.

In a large fry pan, pour canola oil until it measures about 1 1/2 -inches high in pan. Heat over high, until oil is hot, but not smoking, temperature, 350 degrees.

Remove tenders from buttermilk and dredge in almond-pretzel mixture, pressing mixture into the tenders. Gently add tenders, in batches, to the oil. Be sure not to over crowd the pan. Fry tenders until they are dark golden brown, being careful not to burn, about 5 minutes or until cooked through. Remove and drain on a cookie sheet lined with a wire rack. Serve immediately with Spicy Honey Dijon Sauce or keep warm in a 200 degree F oven.

Spicy Honey Dijon Sauce

1/2 cup Dijon mustard

1/4 cup honey

1 chipotle peppers in adobo sauce

2 teaspoons adobo sauce (optional)

1 teaspoon cider vinegar

In a small food processor, combine all ingredients. Refrigerate until ready to use.

Sinful Apple Dip

Ingredients:

1 10 oz. tub of soft cream cheese or 1 8 oz. block softened
1/2 C brown sugar
1/4 C white sugar
1 tsp vanilla
2/3 pkg of a 8 oz. bag of SKOR English Toffee Bits
6-9 Granny Smith Apples cut into wedges for dipping

Directions:
Mix together with a spoon until smooth - cream cheese, sugars and vanilla. Fold in toffee bits just before serving so they don’t get soggy. I cut the apples just before serving to prevent them turning brown. Also throwing them in the freezer right away after being cut helps to keep them from turning brown.

Baby German Pancakes

Ingredients:
1 cup milk
1 cup flour
6 eggs
1/4 cup melted butter
dash salt

Directions:
Preheat oven at 400*

Blend all the ingredients in the blender. Grease your muffin tins or baking pan then fill 2/3 full with batter. Makes 24 muffins or fills a 9×13 baking pan if you just want one large pan.

Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out.

Top with powdered sugar, syrup, lemon juice, jam or fresh fruit.

Mini Heart Chocolate Cheesecakes

Ingredients:

Heart cheesecake pan (with removable bottoms)

Crust
½ Cup chocolate graham cracker crumbs
(1 pack of the 3 pack box yields 1 cup)
2 Tbs butter, melted
1 ½ Tbs sugar
1 pinch of salt

Filling
¾ Cup semi-sweet chocolate chips
8 oz. Cream cheese (softened)
½ Cup sugar
2 eggs
½ Cup sour cream
½ tsp. Vanilla extract

Have all ingredients at room temperature. Preheat oven to 325 degrees. Lightly spray pan, especially the sides. You probably could make these in a mini-muffin pan—-but this pan has removable heart disc bottoms that make it a breeze to remove the cheesecakes.
To make the crusts, combine cookie crumbs, butter, sugar and salt and mix until well blended. Divide the mixture between the hearts. Press evenly into the bottom of each well. It is about a tablespoon of mixture in each well. Bake crusts for 10 minutes. Cool completely on a wire rack.
Reduce oven temperature to 275 degrees.

Melt chocolate (I use the microwave). I process in my food processor or with a mixer the cream cheese and sugar until smooth—-stop occasionally to scrape down the sides of the bowl. Add the sour cream and vanilla and blend. Add the eggs one at a time blending after each egg. Add the melted chocolate and beat until completely blended—again stopping to scrape down the sides. Pour batter into the crusts. I fill completely to the top.

Bake until the filling is set, 18-20 minutes. I place a pan of water in the oven while baking. I allow the cheesecakes to set in the turned off oven with the door open a bit for about 30 minutes after baking is complete. I then allow them to cool on the counter for another 30 or so minutes. I think the slower cooling helps prevent cracks. Cover and refrigerate for at least 3 hours before unmolding. These freeze beautifully!

I decorate the tops with a little chocolate ganache. Heat 1/3 cup heavy cream (don’t substitute any thing less!), 1 T butter, and 1 T sugar. Bring to a boil, stirring constantly. Pour boiling cream mixture over 3 ounces (about 1/4 cup) semi-sweet chocolate chips. Allow to stand for 3-4 minutes. Stir until smooth. Pour onto tops of cheesecakes and smooth evenly.

Hot Queso Dip

Melt together in a crockpot:
2 cans beanless chili
1 can Mexican tomatoes
1 8-oz pkg cream cheese
1/2 brick Velveeta cheese

Gorgonzola Filled Meatballs with Bay & Onion Creamy Tomato Gravy

Ingredients
1 1/2 pounds ground veal
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Directions
Preheat oven to 400 degrees F.
Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.
Ladle sauce into shallow bowls and top with big stuffed meatballs and potatoes alongside, if desired.

Christmas Potpourri Gifts

Christmas potpourri fills your house with a delicious holiday aroma.
You will need:
Fresh oranges, lemons and limes, whole cloves and cinnamon sticks
I got my cellophane bags at Michaels and you could attach any sort of tag you wanted.
I typed up these directions on the back of my tag:
Christmas Potpourri
1. Place ingredients in pot.
2. Fill Pot with water, covering potpourri mix.
3. Bring to a boil and turn down to low.
4. Let simmer & continue to add water as needed.
* potpourri will last approx. one week.

Smoked Turkey Baked Chimichangas

Ingredients:
1 pound thickly sliced smoked turkey from deli counter, chopped
1 tablespoon chili powder
2 cups shredded slaw cabbage
1 chipotle in adobo sauce
1 cup tomato sauce
3 scallions, chopped
Salt and pepper
4 (12-inch) flour tortillas
1 1/2 cups, 6 ounces, shredded sharp cheddar, smoked white cheddar or Pepper Jack cheese
2 tablespoons vegetable or olive oil
1 cup sour cream
2 tablespoons chopped cilantro leaves or flat-leaf parsley
1 vine ripe orange or yellow tomato, seeded and finely chopped

Directions:
Preheat your toaster oven to 400 degrees F or high.
Place turkey in a bowl and season with chili powder. Add shredded cabbage, chipotles in adobo, tomato sauce, scallions. Toss filling to combine and season with salt and pepper. Place tortillas in a kitchen towel and set in microwave. Microwave on high for 1 minute. To build, place a generous handful of cheese near one edge of the tortilla. Pile 1/4 of your filling in the tortilla. Tuck sides up and roll tortilla tightly. Repeat to make 4 large stuffed tortilla wraps. Brush the toaster oven baking tray with vegetable or olive oil. Brush the wraps with oil and bake until deep golden all over, 15 to 17 minutes. Top with sour cream, cilantro or parsley and chopped orange or yellow tomato, as garnishes.

Rigatoni with Butternut Squash and Prawns

Ingredients:
6 TBS olive oil

1 lb butternut squash, peeled and cut into 1-inch cubes

2 cloves of garlic, minced

2 teaspoons of salt

freshly ground black pepper

1 cup vegetable stock

1 lb of rigatoni

1 lb of prawns , peeled and deveined

1 cup whole milk

½ cup chopped fresh basil leaves

¼ cup grated parmesan

Directions:

Warm 3 TBS of olive oil in a large heavy skillet over medium-high heat. Add the squash, garlic, 1 tsp salt and ¼ tsp freshly ground black pepper. Sautee until the squash is golden and tender (about 5-7 minutes). Transfer the squash into a food processor and puree until smooth.

Keep the skillet to the side.Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, stirring occasionally (about 8-10 minutes). Drain pasta.

Meanwhile, warm the remaining 3 TBS of olive oil in the skillet. Sprinkle prawns with 1 tsp of salt and ½ tsp of freshly ground black pepper. Add the prawns to the skillet and cook until just pink (about 3 minutes).In a large pot over low heat combine the cooked pasta, pureed squash and ¾ cup of milk. Stir to combine. Add the prawns, basil and cheese. Stir until mixed together and serve.

Avocado Salsa

3 avocados, peeled and chopped
8-10 Roma tomatoes, cored and chopped
1 bunch green onions, chopped
1 bunch cilantro leaves, chopped
1 can black beans, rinsed and drained
1 can shoe peg niblet corn
1/2 bottle fat-free Italian dressing

Mix together and serve!

Makes 12 cups

S'more Brownies

Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt

Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour

Topping:
4 cups large marshmallows

Directions:
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Green Chili Corn Bread

Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix (Jiffy)
1 egg
2 tablespoons butter, melted
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1-1/2 cups (6 ounces) shredded pepper Jack cheese
1/4 teaspoon hot pepper sauce

Directions:

In a large bowl, combine corn bread mix, egg and butter. Stir in the corn, chilies, cheese and hot pepper sauce. Pour into a greased 11-in. x 7-in. baking dish. Bake at 400° for 20-22 minutes or until a toothpick comes out clean.

Mandarin Orange Sweet Almond Salad

Salad:
1 small red onion, diced
green lettuce
1 can mandarin oranges, drained

Dressing:
1/8 t hot pepper sauce
1 tablespoon sugar
1/4 cup oil
1 tablespoon fresh parsley
1/8 teaspoon pepper
2 teaspoons vinegar
1/2 teaspoon salt

Melt:
3 tablespoons sugar over low heat, add 1/2 cup slivered almonds. Cool and break into small pieces.

Just before serving, pour dressing over salad and top with sugared almonds.

Andes Mint Brownie Trifle

Ingredients:
1 pkg Andes Mint Chips
2 pkg instant vanilla pudding
1 16 oz tub cool whip
2 C milk
1 brownie mix (13x9)
1 t peppermint extract

Directions:
Prepare brownies following the cake-like recipe and add the peppermint extract to the batter. Bake according to box directions. Cool and cut into small squares.

In a large bowl, mix pudding and milk with hand mixer. Mix in cool whip until incorporated.

Layer dessert in a trifle dish:
1/2 brownies
1/2 pudding mix
1/2 mint chips
then final layer.

Keep refrigerated.

Nedra's Dinner Rolls

In a mixer, combine:
2 cups hot water
2 pkgs quick rise yeast
1 cup sugar

Cover and let sit for 15 minutes. When foamy add:
2 eggs
3/4 cup dry milk
2 cubes salted butter
~6 1/2 cups flour
1 teaspoon salt
Cover with a wet towel for 2 hours, then punch down. Form into rolls and place in 9x13 pan. Bake at 350 degrees for 30 minutes.

Sliced Mushrooms with Melted Mozzarella and Thyme

Ingredients:

A couple big handfuls of very thinly sliced Mushrooms

2 5-oz balls of mozzarella, torn into small pieces

A sprig of fresh thyme, leaves picked

Sea salt and freshly ground pepper

Extra Virgin Olive Oil

Directions:

On an ovenproof platter, spread the mushrooms in a one layer. Scatter the cheese over the top, followed by the thyme leaves. Season with salt and pepper, drizzle with olive oil, and place under the broiler.Broil for a few minutes, checking frequently. It is ready when the cheese is melted and bubbly.

Chicken Fingers with Spicy Avocado Sauce

Ingredients:
For the Chicken Fingers:
2/3 cup whole wheat bread crumbs*
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/4 lbs. boneless, skinless chicken breasts, cut into thin strips

For the Spicy Avocado Sauce:
2 small avocados, pitted and peeled
2 tablespoons sour cream
2 tablespoons minced pickled jalepeños
Juice from 1/2 small lime
1 tablespoon chopped cilantro
1/2 teaspoon hot sauce, or more to taste

Directions:
Preheat the oven to 400F. Coat a large baking sheet with cooking spray.Combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper in a shallow dish. Mix well. Dip the chicken strips in to coat evenly, and tap off the excess. Lay the chicken strips on the prepared baking sheet in a single layer. Spray the tops with cooking spray. Cook until golden brown and cooked through, about 20 minutes.

In a medium bowl, mash the avocado and sour cream together with a fork. Fold in the jalepeños, lime juice, cilantro and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.

*To make whole wheat bread crumbs, take a slice of whole wheat bread and put it into a food processor. Process until it makes fine crumbs. I only needed one slice of bread to make the amount of crumbs needed. Feel free to substitute prepared bread crumbs.

Salsa Crockpot Chicken

Apple Pudding Cake

Cake
4 cups grated apples (loosely packed), I use a green, tart apple
Mix together 2 eggs, 1 1/2 cup sugar and 1/2 cup oil
Add 2 cups flour, 2 tsp. baking soda, 1 tsp. salt, 1/2 tsp. nutmeg and 2 tsp. cinnamon.
Bake in greased 9 x 13 pan at 350 for 40 minutes.

Caramel Sauce
1/2 cup butter
1/2 cup evaporated milk or cream
1/2 cup brown sugar
1/2 cup white sugar
1 1/2 tsp. vanilla.
Cook in saucepan over medium heat until melted and thickened.

Roasted Red and Yellow Pepper Soup

Ingredients:
3 whole bell peppers
1 tablespoon each butter and olive oil
1 large onion, chopped
3 cloves garlic, chopped
1 large carrot, chopped
1 (14.5 ounce) can Italian style diced tomatoes, undrained
1 teaspoon honey
3 cups chicken or vegetable stock
1/4 to 1/3 cup heavy cream or half and half
fresh basil, if desired

Directions:
Roast bell peppers until blackened in most places. (I usually do it over a gas flame, but you can also do it in the oven at 450 degrees.) Place peppers in a ziptop bag for ten minutes. Remove from bag, remove stem and seeds and peel peppers, scraping with a knife. Chop coarsely. Heat olive oil and butter in a large pot over medium high heat. Add peppers, onion, garlic, and carrot. Saute until vegetables are softened, about five minutes. Add tomatoes with juices, honey and stock and bring to a boil. Reduce heat and simmer for 15 minutes, or until all vegetables are softened. Blend soup in blender, food processor, or with immersion blender, until not almost smooth, but with some chunky texture. Add cream and heat until just below a simmer. Season to taste with salt and pepper. Serve with fresh basil, sour cream and croutons if desired.