Cookbook Jungle

The Columbia’s Original “1905” Salad

2012-01-25T19:06:00.000-06:00

Recipe from: Columbia Restaurant

Ingredients:

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2" × ⅛"

1/2 cup pimiento-stuffed green Spanish olives

2 cups “1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Preparation:

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients:

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation:

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

**AMAZING! This salad comes from my favorite restaurant in the Tampa Bay area. It tasted just like it does in the restaurant. I am so happy that now I can have it whenever I want it.

Brown Sugar and Balsamic Glazed Chicken

2012-01-25T19:05:00.000-06:00

Recipe adapted from: C+C Marriage Factory

Ingredients:

1 (2 pound) boneless pork tenderloin (or chicken)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT! I didn't have a pork tenderloin so I improvised with chicken and it was delicious. We're definitely keeping this recipe.

Buffalo Chicken Baked Pasta

2012-01-08T19:30:00.000-06:00

Recipe from: How Sweet It Is

Ingredients:

1 pound pasta (I used orecchiette)

3 boneless, skinless chicken breasts, cooked and cut into chunks (I used our left over shredded buffalo chicken from here)

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces freshly grated monterey jack cheese

1/3 cup freshly grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce (I used Frank's Red Hot)

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Directions:

1. Preheat oven to 375 degrees F.

2. Prepare water for pasta and cook according to directions.

3. While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

4. Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Slow Cooker Buffalo Chicken

2012-01-03T19:41:00.000-06:00

Recipe from: My Kitchen Apron

Ingredients:

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter (I left this out)

Directions:

1 Put frozen chicken, wing sauce, and ranch dip mix into slow cooker.

2. Cook on low at least 6 to 7 hours

3. Using two forks, shred chicken and return to slow cooker.

4. Add butter.

5. Cook on low for an additional hour.

6. Serve on hoagies.

**This was delicious. I have some leftovers and I've been looking for something else to make with it. It was super easy and we will be having this again. Enjoy!

Angel Chicken

2011-11-27T19:07:00.000-06:00

Recipe from: CleverlyInspired

Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Directions:

1. Melt butter in a saucepan.

2. Add in Italian dressing packet

3. Stir in soup , wine and cream cheese until it combines and melts

4. Cut up mushrooms

5. Place mushrooms on the bottom of slow cooker, top with chicken and pour sauce on top.

Cook on low for 5 hours.

Asian Grilled Chicken

2011-10-10T11:39:00.000-05:00

Recipe from: Real Mom Kitchen

Ingredients:
1/3 cup packed brown sugar
1/3 cup soy sauce
2 1/2 Tbsp lime juice
1/4 tsp cayenne pepper (I had to substitute chili powder)
1/4 tsp curry powder
4 garlic cloves, minced
1/2 Tbsp grated fresh ginger (I used ground ginger)
6 boneless, skinless chicken thighs (I used chicken breasts)

Directions:
1. In a small bowl, combine the sugar, soy sauce, lime juice, ginger, cayenne pepper, curry powder, garlic, and ginger. Whisk to combine until the sugar dissolves. Set aside 2 Tbsp of the marinade for grilling.
2. Place chicken in a gallon sized zip-lock bag. Pour the marinade over the chicken. Place in the fridge to marinate for at least 4 hours, or overnight is best. Turn the bag over halfway through the marinating process.
3. Grill for 5-10 minutes on each side depending on the thickness. During the last few minutes of cooking brush a the reserved 2 Tbsp of marinade.

**It had good flavor and cooked really well. We enjoyed it!

Crock Pot BBQ Pork Chops

2011-10-04T19:03:00.000-05:00

Ingredients:
1 lb. Pork Chops fresh or frozen
1 tbsp. Minced Onion or 1/4 c. chopped fresh onion
1 c. of your favorite Barbecue Sauce
1/2 c. water

Directions:
Place 1 lb pork chops in crock pot. Sprinkle with onion. Pour BBQ sauce and water on top. Cook for 6-10 hours on low. Serve with your favorite starch and steamed veggies, or let it cool and pull it apart for pulled pork recipes.

Cheesecake Stuffed Strawberries

2011-09-25T13:28:00.000-05:00

recipe from: Hello Miss Chelsea

Ingredients:

3 containers of strawberries

1 8oz. block of cream cheese, softened

3-4 tablespoons powdered sugar

1 teaspoon vanilla extract

1 graham cracker, crushed

Directions:

1. Cut the tops off the strawberries, then using a small paring knife cut a cone shape out of the middle of the strawberries (I used the white part as a guide). Do this with all of the strawberries and set aside.

2. Crush up your graham cracker crumbs into a small bowl and set aside.

3. In a mixing bowl combine the cream cheese, vanilla and powdered sugar (to taste), mix until creamy.

4. Scoop cheesecake mixture into a ziploc baggie, and snip the corner off. Pipe the filling into the strawberries, then dip them in the crushed up graham crackers.

5. Refrigerate until you're ready to enjoy them!

**These were super easy and very delicious!

Self-Frosting Nutella Cupcakes

2011-09-13T13:57:00.004-05:00

Recipe from: Cowboy Boots & Baby Booties

Ingredients:
1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Directions:
1. Preheat the oven to 325F.
2. In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. 3. Add the eggs and vanilla and beat until smooth.
4. In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!
5. Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object.
6. Bake for 25-30 minutes, or until springy to the touch.

**So delicious, especially if you LOVE Nutella like me!

Feta Dip

2011-09-13T13:49:00.004-05:00

Recipe from: Clover Lane

Ingredients:
olive oil
1 block (1#) of feta cheese
3 Roma tomatoes
1 bunch of green onions
1 French baguette
Greek Seasoning (Cavender's)
1 large platter

Directions:
1. Wet the platter generously with olive oil.
2. Dice green onions and tomatoes.
3. Place diced onions and tomatoes on the olive oil.
4. Crumble the feta cheese and place on the platter.
4. Sprinkle the Greek Seasoning on top. (I use about 3 tsp.)
4. Mix it gently all together.
5. Slice the baguette.
6. Serve.

**It's super easy and super yummy!

Baked Pesto Chicken

2011-08-23T10:51:00.002-05:00

recipe from: Kalyn's Kitchen

Ingredients:
4 boneless, skinless chicken breasts
salt and fresh ground black pepper for seasoning chicken
1/2 cup basil pesto (I used a little bit more to cover my chicken)
2 oz. (1/2 cup) grated low-fat mozzarella cheese

Directions:

Preheat oven to 375F/190C. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces.

Spray a 9" x 12" (or 8.5" X 12.5") baking dish with non-stick spray, then spread 1/4 cup basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread 1/4 cup more basil pesto over the chicken.

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is mostly cooked.

When chicken is mostly cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

**We really enjoyed this chicken dish. It was super easy and very yummy. I served with mashed potatoes, green beans, salad and bread.

Pizza Spaghetti Casserole

2011-08-17T19:11:00.002-05:00

{recipe from here}

Ingredients

12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground pork sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend

Preparation

1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.

2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

**This was wonderful!! Add a little more sauce than the recipe called for to make it tastier! We will definitely have it again.

Crock Pot Hawaiian BBQ Chicken

2011-08-10T07:54:00.000-05:00

{image and recipe from here}

Ingredients:
4-6 Boneless Chicken Breasts (can still be frozen)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained

Directions:
1. Spray the inside of your crock pot with cooking spray.
2. Place chicken breasts in the crock pot and cover with sauce. Empty can of drained pineapple chunks on top.
3. Cook on High for 2-3 hours or Low for 4-6 hours.
4. Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce. Serve over rice.

The Perfect Margarita

2011-06-13T09:53:00.002-05:00

Ingredients:
1 12oz can of frozen limeade (thawed)
1 12 oz bottle of Corona or Corona Lite
1 12 oz tequila
1 12 oz Sprite or Sprite Zero

Directions:
Empty can of limeade into pitcher.
Empty beer bottle into pitcher
Fill limeade can with tequila and empty into pitcher.
Fill limeade can with Sprite and empty into pitcher.
Thow in some ice and stir.
Enjoy!

*Be warned, these are a little strong!

5 Cup Salad

2011-05-19T08:49:00.002-05:00

Ingredients:
1 cup sour cream
1 cup coconut
1 cup pineapple chunks, drained
1 cup mandarin oranges, drained
1 cup miniature marshmallows

Directions:
Mix all ingredients together and chill about one hour.

Too Much Chocolate Cake

2011-05-19T08:44:00.004-05:00

Ingredients:
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

**This was easy to make and absolutely delicious! A special thanks to my blog friend, Jenn, for the idea!

Cajun Chicken Pasta

2011-05-16T20:44:00.003-05:00

Recipe from: Pioneer Woman

Ingredients:
3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
3 teaspoons Cajun Spice Mix, More To Taste
1 pound Fettuccine
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
½ whole Large Red Onion, Sliced
3 cloves Garlic, Minced
4 whole Roma Tomatoes, Diced
2 cups Low Sodium Chicken Broth
½ cups White Wine
1 cup Heavy Cream
Cayenne Pepper To Taste
Freshly Ground Black Pepper, To Taste
Salt To Taste
Chopped Fresh Parsley, To Taste

Directions:
Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

The Verdict: Terrible. It needs sauce. Neither one of us wanted to eat it. Two thumbs down.

Pork with Apples and Stuffing

2011-05-01T19:38:00.004-05:00

Recipe from: Simply Made...with Love

Ingredients:
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (21 oz.) apple pie filling
6 boneless pork chops (1-1/2 lb.), 3/4 inch thick

Directions:
1. HEAT oven to 375ºF.PREPARE stuffing as directed on package.
2. SPREAD pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
3. BAKE 40 min. or until chops are done (160ºF), uncovering after 30 min.

This recipe was yummy! Fred even said, "You can put this on the list of things I will eat again." Delicious!

Chicken Tamale Casserole

2011-03-27T18:59:00.004-05:00

Recipe from: Simply Made...with Love and Cooking Light

Please forgive my photography. I took the pictures after we'd eaten and I was putting away leftovers.

Ingredients
* 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
* 1/3 cup fat-free milk
* 1/4 cup egg substitute
* 1 teaspoon ground cumin
* 1/8 teaspoon ground red pepper
* 1 (14 3/4-ounce) can cream-style corn
* 1 (8.5-ounce) box corn muffin mix (such as Martha White)
* 1 (4-ounce) can chopped green chilies, drained
* Cooking spray
* 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
* 2 cups shredded cooked chicken breast
* 1/2 cup fat-free sour cream

Preparation
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chilies) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

**This was delicious. It wasn't too heavy either and was simple to make.

Pasta with Tomato Cream Sauce

2011-03-17T10:47:00.004-05:00

Recipe from: The Pioneer Woman

Ingredients
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Ounce Each) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream - I only used 1/2 cup
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped - omitted
1-½ pound Fettuccine - I used orecchiette

Preparation Instructions
Cook pasta according to package directions. Drain, reserving 1 cup of pasta water.

Heat butter and oil over medium heat. Add onions and garlic and saute for a minute or so. Pour in tomato sauce and add salt, pepper, and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.

Remove from heat and stir in cream. Add cheese to taste, then check seasonings. Stir in pasta and chopped basil and serve immediately. (Thin with pasta water before adding basil if needed.)

**This was absolutely delicious. I even added some Italian sausage because Fred likes meat in his pasta. It tasted like something from an Italian restaurant. I served it with a spinach, dried cranberry, toasted almond salad. Delish!

Cheesy Baked Pasta

2011-02-22T08:51:00.002-06:00

Recipe from: Keeping Up with the Joneses

Ingredients:
1 16 oz box campanelle or wagonwheel pasta (but really any shape will work)
1 lb. ground beef
1 lb. bulk Italian sausage
1 yellow onion, diced
1 diced green bell pepper
1 clove garlic, minced
1 tsp. dried parsley
1 tsp. dried oregano
1 tsp. dried basil
1 jar alfredo sauce (15-17 oz.)
1 large jar spagetti sauce (16-17 oz.)
1 jar salsa (16 oz.)
2 c. shredded mozarella
2 c. shredded cheddar cheese

Directions:
1. Cook pasta al dente according to the package directions.
2. Brown ground beef, sausage, onion and green pepper. Add garlic near end of browning time. Drain well.
3. Mix together pasta and meat mixture in large greased baking dish (at least a 9"x13" or 3 quarts). Mix together all the dried herbs and roll between your hands to crush over the pasta. Mix in alfredo sauce, spaghetti sauce and salsa. Stir together gently to combine.
4. Top with mozzarella and cheddar cheese. Cover tightly with foil (spray foil with cooking spray so it won't stick to the cheese.) and bake in a preheated 375° oven for 60 minutes.

**This makes a LOT of food. But it's delicious!

Spicy Latin Baked Chicken

2011-02-20T16:52:00.006-06:00

Recipe from: Keeping Up with the Joneses

Ingredients:
1/4 cup fresh lime juice (takes about 2 limes)
3 Tbsp less-sodium soy sauce
2 Tbsp honey
2 Tbsp minced chipotle chile in adobo sauce
4 boneless skinless chicken breasts
Spanish or Yellow Rice

Directions:
1. Preheat oven to 400
2. Measure out first 4 ingredients, and put in a bowl, stir to continue.
3. Add chicken and toss to coat. Let sit at room temperature for 10 minutes.
4. Arrange chicken, without marinade, in a broiler pan coating with cooking spray. Stick in oven for 15 minutes.
5. Meanwhile, blend the remaining marinade to make it smooth.
6. Remove chicken from oven and flip over. Baste it with half of the sause mixture. Stick it back in the oven for 10 minutes. Remove, flip again, and baste with remaining sauce. Place it back in the oven for 10 more minutes.
7. Serve over rice.

**We ended up grilling ours because it was such great weather, but I am going to try to bake it one day.

Strawberry Bread

2011-02-20T16:23:00.003-06:00

Strawberry Bread
Ingredients:
3 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 & 1/2 tsp. cinnamon
2 cups sugar
4 eggs, beaten
1 & 1/4 cup veg. oil (You can lighten it by using 1 c. applesauce and only 1/4 c. oil)
2 cups fresh chopped strawberries
1 cup chopped walnuts

Directions:
In large bowl, combine first 5 ingredients. Add egg and oil; mix well.
Stir in berries and nuts until evenly distributed - batter will be
thick. Grease & flour two 9" loaf pans and divide batter evenly into
each. Bake at 350 approx. 1 hour. Cool in pans 10 min. Invert onto
wire rack to cool completely.

**This makes two loaves

Giveaway: Social Icons

2011-02-16T12:31:00.005-06:00

I'd like to send out a special thank you to my dear blog friend, Jamie. She redesigned my blog layout for "Cookbook Jungle"! Do you like??

Jamie is super sweet and very talented. She doesn't waste anytime either. She also designed my "Simply Smithwick" layout which I love.

Well, she is hosting a giveaway on her blog. Jamie will be giving one lucky follower a set of Social Icons.

You have until Thursday, February 17 at midnight to enter! Good luck!

Not Your Typical Pork Tenderloin

2011-01-23T19:32:00.006-06:00

Ingredients:
Mayonnaise
Cavender's All Purpose Greek Seasoning
1 lb. Pork Tenderloin

Directions:
1. Preheat oven to 500.
2. Coat tenderloin with mayonnaise and seasoning. Just cover enough to coat the tenderloin.3. Cook in oven for 10 minutes.4. Once the 10 minutes are up, turn the oven off and let tenderloin finish cooking inside the oven. (Our's took about 30-40 extra minutes)
5. When tenderloin is done, remove from the oven and serve.

**This was so tender and juicy and didn't need any sauce. We really enjoyed it and will be having it again soon.

Spicy Cashew Chicken Bundles

2011-01-18T09:15:00.004-06:00

Recipe from: Kendall at Keeping Up with the Joneses

Ingredients:
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (omitted - Fred's not a fan)
3 tablespoons chopped cashews
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce (found on the Asian aisle of grocery store)
1 can (8 oz) can crescent rolls (used Reduced Fat)

Directions:
1. Preheat oven to 375
2. Chop cashews up into smaller pieces
3. Slice green onions
4. Add cashews, green onions, chicken, carrots, onions, cashews to a bowl. Add 1/4 tsp red pepper flakes and 1/2 tsp ginger.
5. Add 1/2 cup Hoisin sauce. And stir.
6. On an ungreased cookie sheet, separate the dough into 4 rectangles...
7. Then, pinch the seams together to blend well
8. Spoon about 1/4 of the mixture onto one side of the dough.
9. Pinch the seams together
10. Use a fork to press the edges together
11. Poke a hole in the top of each with a fork to allow the steam to escape
12. Bake 13-18 minutes.

**We really enjoyed this dish. It was super easy and very delicious. I added a hand full of cheese to my mixture to give it a little more flavor and because we LOVE cheese. I served ours with a salad and some brown rice. I would make this again!!!

Cheddar Baked Chicken

2011-01-16T19:45:00.004-06:00

Recipe from: Keeping up with the Joneses

Ingredients:
1/4 cup butter, melted
1/2 cup all-purpose flour
1 tsp salt
1tsp pepper
1 tsp garlic powder
1 egg
1Tbsp milk
1 cup shredded cheddar cheese
1/2 cup Italian seasoned bread crumbs
1 cup crispy rice cereal
3 boneless, skinless chicken breasts, cut in half
2 Tbsp butter, melted (optional)

Directions:
1. Preheat oven to 350.
2. In three separate bowls, or containers, mix the following together:
Bowl 1 - flour, salt, pepper, garlic powder
Bowl 2 - egg and milk
Bowl 3 - cheese, breadcrumbs, cereal
3. Pour 1/4 cup melted butter into a baking dish to coat
4. Dredge the chicken in the flour mixture. Then dip in the egg mixture. And press into the cheese-cereal mixture. You'll start to hear snap-crackle-pop!!
5. Arrange them in the baking dish.
6. Optional: pour over 2 Tbsp melted butter before baking
7. Bake for 30-35 minutes until golden brown and juices run clear.

**This was so easy and so delicious. The next time I would add a little bit of spice to spice it up, but it was great as is. I served with green beans and a baked sweet potato.

Chicken Spaghetti

2011-01-10T19:44:00.002-06:00

Recipe from: Natasha at A Day in the Life

Ingredients:
4 chicken breasts--boil in water to cook and then cut up into small pieces (or I cooked mine in the crock-pot for a few hours covered in Rotel then shredded)
8-10 oz. of spaghetti--cooked in water that chicken was boiled in (I broke mine into 3 inch pieces)
1 can Rotel
1 lb. Velveeta (1/2 a block)
3 tbsp. worcheshire
Salt and pepper
1 tbsp of butter

Directions:
Mix all the above ingredients together and bake at 350 degrees for 30 mins or until bubbly.

**This was super easy and very delicious. We will be having this again. :)

Beef & Cheese Foldover

2011-01-10T19:38:00.005-06:00

Recipe from: Kendall at Keeping Up with the Joneses

Ingredients:
1 lb ground beef
1 onion, chopped
Garlic powder, to taste
Salt & pepper
1 cup frozen corn (I used canned Whole Kernal Corn)
1/4 cup ketchup
2/3 cup of your favorite barbecue sauce
1 pie crust
Cooking spray
1 cup Mexican style shredded four cheese blend
1/2 tsp parsley flakes
Optional toppings: salsa and sour cream

Directions:
1. Heat the oven to 375. Grease a cookie sheet with cooking spray and carefully unroll the dough in the center.
2. Chop the onion.
3. Season the beef with garlic powder, salt and pepper (as much as you like).
4. Add the onions and cook until no longer pink.
5. Combine the barbecue sauce, ketchup and corn in a large bowl.
6. Drain the ground beef.
7. And stir into the bowl.
8. Spread into the center of the dough, allowing room for you to fold the edges up around the sides.
9. Bake for 20 minutes, spread with cheese, and bake for 5 more minutes.
10. Sprinkle with parsley flakes.

**The pie crust makes this amazing! Fred also topped his slice with Ranch dressing. We really enjoyed this.

Spicy Chicken Lasagna

2011-01-06T10:23:00.003-06:00

Ingredients:
1 jar (26 oz.) spaghetti sauce
1 tsp. Italian seasoning
1 tsp. crushed red pepper
3 cups shredded or chopped cooked chicken
2 cups Shredded Mozzarella Cheese, divided
1/2 cup Grated Parmesan Cheese
2 eggs, beaten
12 lasagna noodles, cooked, rinsed and drained - I used 9 noodles ...because they come 18 to a pack and I had made lasagna before...if you use 12 what are you going to do with the other 6?!?! But I did not adjust the other ingredients and it worked out just fine

Directions:
1. Heat oven to 375ºF.
2. Mix first 3 ingredients; combine 1/2 cup (I put about 3/4 a cup with the other ingredients) with chicken, 1 cup mozzarella, Parmesan and eggs. Spread 1/4 cup onto each noodle; roll up.
3. Spread 1/2 cup of the remaining sauce mixture onto bottom of 13x9-inch baking dish (I used a 9x9 square baking dish since I only had 9 roll ups); cover with lasagna rolls (seam-sides down), remaining sauce mixture and mozzarella.
4. Bake 25 min. or until heated through.

Chicken Taco Soup

2011-01-03T14:50:00.003-06:00

Recipe from: All Recipes and my dear friend, Leslie

Ingredients:
1 onion, chopped
1 (16 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 (12 fluid ounce) can or bottle beer
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 (1.25 ounce) package taco seasoning
3 whole skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)

Directions:
1. Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

2. Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

**It was absolutely amazing. I used the "Hot" rotel and "Hot" taco seasoning to make it spicier. Very easy and very good!

Silk's Mint Chocolate Soy Milk

2010-12-10T15:51:00.003-06:00

Are you looking for a taste of the holidays, but you don't want to drink away your calories? Well, look no further. For just 90 calories, you can have one serving of Silk's Mint Chocolate Soy Milk.This tastes like a cold peppermint hot chocolate from Starbucks. It's that yummy! Give it a try!

Holiday Cocktails

2010-12-08T10:37:00.006-06:00

You don't have to drink your calories this Christmas season. Here are some fabulous drinks to help you keep your figure rather than putting on the pounds:

Reindeer Tracks

Ingredients
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. hazelnut liqueur
1/2 oz. crème de cacao
Splash of cream
2 chocolate cookie wafers, crushed

Preparation
Rim a martini glass with chocolate cookie crumbs and set aside. Shake Van Gogh Dutch Chocolate Vodka, hazelnut liqueur, crème de cacao and cream over ice and pour into the glass. Dust top with more chocolate cookie crumbs.

The swap: Instead of using cookies, try crushed hazelnuts or low-fat graham crackers. You can also substitute 2% milk or half-and-half for the “splash of cream.”

The save: 108 calories and 7.5 grams of fat

Eggnog Martini

Ingredients
2-1/2 oz. eggnog
1 oz. Van Gogh Vanilla Vodka
3/4 oz. amaretto

Preparation
Combine ingredients in shaker and shake with ice. Strain into chilled martini glass. Dust with freshly grated nutmeg or cinnamon.

The swap: Instead of eggnog, use 1/4 cup of 2% milk combined with 2 Tbl. of bourbon with a dash of freshly grated nutmeg (or simply buy a low-fat eggnog!).

The save: 22 to 44 calories

’Tis the Season Sangria
Serves: 8

Ingredients
1/4 cup sugar
1 cup water
Freshly squeezed juice of 1 orange
Freshly squeezed juice of 1 lemon
Cinnamon stick
750 ml red wine
1 oz. Cointreau
6 oz. sparkling water
4 oranges, thinly sliced, for garnish
1/2 lemon, thinly sliced, for garnish
1/2 lime, thinly sliced, for garnish
1/2 Pippin or Granny Smith apple, cored and thinly sliced, for garnish
20 grapes, green and red, for garnish

Preparation
Place sugar, water, orange and lemon juices, and cinnamon stick in a saucepan and bring to a boil. Reduce heat and simmer for 10 minutes. Remove from heat and let cool. Pour red wine, Cointreau, and sparkling water into a punch bowl. Remove cinnamon stick from the syrup, then pour into punch bowl. Float fruit on top. Chill for at least an hour before serving.

The swap: Use agave nectar, which dissolves easily and is low on the glycemic index, and honey or a low-cal sugar alternative like Splenda to sweeten. (Or, you could just cut back on the amount of sugar!).

The save: 193 calories

Chocolate Peppermint Cookie

Ingredients
3/4 oz. Partida Blanco Tequila
1 oz. peppermint schnapps
3/4 oz. Godiva Liqueur
1-1/2 oz. cream
Chocolate syrup and candy canes for garnish

Preparation
Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into glass.

The swap: Use 2% milk instead of cream, and unsweetened cocoa powder (or sugar-free chocolate syrup) instead of chocolate sauce.

The save: 152 calories and 15 grams of fat!

Easy Creole Shrimp

2010-11-29T19:06:00.004-06:00

Recipe from: Keeping up with the Joneses

Ingredients:

1 lb of large raw frozen shrimp, thawed
1 Tbsp Cajun seasoning
1/4 cup Zesty Italian Dressing (Kraft or Wishbone will do)
2 cloves garlic, minced
1 Tbsp chopped parsley (optional)

Directions:

1. First, pour the 1 Tbsp Cajun seasoning over the thawed shrimp.
2. Stir it around to coat.
3. Heat a medium skillet over medium-high heat.
4. Add the dressing and garlic.
5. Cook and stir for one minute.
6. Stir in the shrimp.
7. Cook and stir for 3-5 minutes. I would occasionally flip them over, too.You'll know they're almost ready when most of the liquid has evaporated and the shrimp is starting to brown.
8. Sprinkle the chopped, fresh parsley over the top of the shrimp.

Pecan Squares

2010-11-15T12:00:00.002-06:00

Recipe from: Martha Stewart

Ingredients:

18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract

Directions:

1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
3. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up.
4. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

*I forgot to take a picture of mine, but these were delicious. I think the honey adds a lot of flavors to the treat. Enjoy!

Blondies

2010-11-07T16:46:00.005-06:00

Recipe from: Simply Made with Love

Ingredients:
8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips (optional)
1 cup chopped walnuts (optional)

Directions:
1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts.
3. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
4. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Store blondies in an airtight container at room temperature, up to 2 days.

Caramel Apples

2010-10-31T15:41:00.002-05:00

Recipe from: Cooking Light

Yield: 16 apples (serving size: 1 apple)

Ingredients:

16 wooden sticks
16 small apples, chilled
2 cups granulated sugar
1/2 cup light-colored corn syrup
1/2 cup water
2 cups half-and-half
2 teaspoons vanilla extract
1/4 teaspoon salt

Preparation:

1. Push wooden sticks into the top of chilled apples. Return apples to the refrigerator until caramel is ready for dipping.
2. Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved. Boil, without stirring, 9 minutes or until light golden.
3. Combine half-and-half, vanilla, and salt; slowly stir into pan. Boil until candy thermometer reaches 235° (45 minutes), stirring frequently.
4. Pour caramel into a bowl sitting in a hot water bath. Swirl apples in caramel, and place on baking sheet lined with wax paper.

Dirt Cake

2010-10-31T15:32:00.003-05:00

Ingredients:

1 1/4 pounds of Oreo cookies (1 package)
1/2 cup melted butter
12-oz. container of Cool Whip (I used Fat Free)
8-oz. package of cream cheese, softened
1 cup powdered sugar
2 packages vanilla instant pudding mix
4 cups milk
1 teaspoon vanilla
Gummy worms (optional)

Directions:

1. Crush cookies in blender.
2. Using clean flower pot or bowl, put a layer of "dirt" (cookies) in the bottom. 3. Combine butter, whipped topping, cream cheese and powdered sugar and layer over "dirt".
4. Combine pudding, milk and vanilla; blend until thickened. Add a layer over first mixture.
5. Continue to alternate layers, reserving "dirt" for top layer.
6. You can decorate with Gunny worms.
7. Refrigerate.

Mocha Macadamia Chocolate Chunk Cookies

2010-10-29T08:50:00.000-05:00

Ingredients:

1/2 cup unsalted butter
6 tablespoons sugar
6 tablespoons dark brown sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 teaspoons instant espresso powder
1 teaspoon boiling water
1 cup plus
2 tablespoons all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
12 ounces semisweet chocolate candy bars, chopped
1 cup chopped macadamia nuts

Directions:

1. Preheat the oven to 325 degrees.
2. In a large bowl, beat butter with an electric mixer until softened. Add sugar and brown sugar and beat until well combined. Beat in egg, vanilla and salt.
3. Dissolve espresso powder in the boiling water, add to butter mixture and beat well.
4. In a small bowl, combine flour, cocoa powder, and baking soda. Add to butter mixture and beat combined. Stir in chopped chocolate and nuts.
5. Drop by heaping teaspoons onto a lightly greased cookie sheet.
6. Bake for 12 to 15 minutes or until edges are firm. Cool on wire racks.

Makes about 36.

Pumpkin Bread

2010-10-26T21:09:00.001-05:00

Ingredients:
3 1/2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2 teaspoons salt
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1 (16 ounce) can pumpkin
2/3 cup water

Directions:

1. Sift the flour, baking powder, baking soda, nutmeg, allspice, cinnamon, cloves and salt into a medium bowl.

2. Combine the sugar and oil in a mixing bowl and beat until smooth. Beat in the eggs and pumpkin.

3. Add the dry ingredients alternately with the water, mixing well after each addition.
4. Spoon into 2 greased and floured 5x9-inch loaf pans.

5. Bake at 350 degrees for 1 to 1 1/2 hours or until the loaves test done.

6. Cool in the pan for 10 minutes. Remove from the pans to a wire rack to cool completely. Makes two loaves.

If you need a sifter, splurge and buy the Williams-Sonoma Flour Sifter here. It was so easy and fast.

Zesty Spaghetti

2010-10-24T17:01:00.005-05:00

Ingredients:

1 can (6oz.) tomato paste

-fill 3 times with water

1 package McCormick Thick & Zesty Spaghetti Sauce mix

1 small onion

seasonings to taste (I used red pepper flakes, Italian seasoning and garlic powder)

1 lb. ground beef (I used 1 lb. ground sausage)

spaghetti noodles (or pasta of choice)

Directions:

1. Brown ground beef (or sausage) and drain.

2. Add tomato paste, water, mix, onion and seasonings.

3. Let simmer.

4. Serve warm over your choice of pasta.

Sophisticated Punch

2010-10-24T11:50:00.002-05:00

Ingredients:
1 12oz. frozen orange juice
1 12 oz. frozen lemonade
1 large can of pineapple juice
-fill can with water
2 liter bottle of ginger ale
Raspberries or strawberries for show (optional)

Mix all ingredients together. Serve chilled.

Spinach and Artichoke Dip

2010-10-24T11:47:00.002-05:00

Recipe from: Cooking Light

Ingredients:
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
1 (13.5-ounce) package baked tortilla chips (about 16 cups)

Directions:
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (through spinach) in a large bowl; stir until well blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with remaining 1/2 cup mozzarella and remaining 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with tortilla chips.

Raspberry Baked Brie

2010-10-24T11:39:00.002-05:00

Recipe from: Pillsbury and A Day in the Life

Ingredients:

1 can (8oz.) Pillsbury refrigerated crescent dinner rolls
1 round (8oz.) Brie cheese
1 tablespoon seedless raspberry jam
1/4 cup fresh raspberries (do not use frozen)
1 egg, beaten
Assorted crackers or sliced baguette French bread

Directions:

1. Heat oven to 350 degrees. Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly press perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.

2. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.

3. Bake 25-30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers. Store in refrigerator.

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

2010-10-17T19:14:00.005-05:00

Recipe from: Keeping Up with the Joneses

Ingredients:
2/3 cup Panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 large boneless, center-cut loin pork chops (I bought butterfly chops)
1 tsp peanut oil - I used olive oil
Cooking spray
1/2 Tbsp ground ginger
1/3 cup fat-free, less sodium chicken broth
2 Tbsp sake or dry sherry - I used sherry
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions
Rice made according to package directions - I used Uncle Ben's Jasmine rice with parsley sprinkled on top

Directions:
1. In a shallow dish, place the egg white and lightly whisk. In another dish, add the breadcrumbs.

2. Dredge the pork in the egg white and then coat in breadcrumbs.

3. In a nonstick skillet, coated with cooking spray, heat the oil over medium heat.

4. Cook the pork chops about 4 minutes on each side, being careful not to burn. (The chops I bought were about an inch thick and took about 20-30 minutes to cook)

5. In a small bowl, whisk together chicken broth, soy, sherry, sugar and wasabi paste.

6. Remove the pork chops and set on a plate. Reduce heat down, and add ginger. Stir constantly until it starts to brown (this was only like 15 seconds for me), and then pour in the sauce. Stir around to loosen the browned bits in the pan.

7. Stir in the green onions...

8. Pour sauce over the pork chops and serve with rice.

***We loved this dish. It took a little longer than expected, but in the end, it was delicious. I'd definitely try it again, but buy thinner chops. We will be having this again.

Chopped Broccoli with Pine Nuts

2010-10-17T19:07:00.003-05:00

Recipe from: Bob Harper

Ingredients:
1 large stalk of organic broccoli (florets and stem cut into uniform pieces)
3 Tablespoons of pine nuts (toasted) - OMITTED
2 tablespoons of olive oil
2 garlic cloves smashed and skinned - I used 1/2 tablespoon of minced garlic
1 large shallot sliced - OMITTED
1 Tablespoon of red pepper flakes (less if you don't like spicy)
1 Teaspoon of chopped and grated lemon zest
Salt and pepper

Directions:
1. Heat a large pot with olive oil, add the pepper flakes, garlic, shallot, and season with salt and pepper. Once the garlic and shallot are "soft" add the portioned broccoli. Stir until evenly coated. 2. Add 1/2 a cup of water and put a lid on the pot. Cook the broccoli until the water evaporates about 6-8 minutes.
3. Once water is evaporated add the toasted pine nuts and lemon zest.
4. With an old school potato masher "mash" the broccoli.

**This was delicious and so easy to make. Not to mention healthy! I don't care for pine nuts and I didn't have a shallot; so, I omitted, but it still tasted great.

Stuffed Peppers

2010-10-13T19:46:00.003-05:00

Recipe from: Cooking Light

Ingredients
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
4 medium red bell peppers
3/4 pound ground sirloin
1 cup chopped onion
1/2 cup chopped fresh parsley
1 teaspoon paprika
1/2 teaspoon salt
1/8 teaspoon ground allspice
2 cups bottled tomato-and-basil pasta sauce (such as Classico), divided
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/2 cup dry red wine
Cooking spray

Directions:
Preheat oven to 450°.

Cook rice according to package directions, omitting salt and fat. Set aside.

While rice cooks, cut tops off bell peppers; reserve tops. Discard seeds and membranes. Place peppers, cut sides down, in an 8-inch square baking dish; cover with plastic wrap. Microwave at high 2 minutes or until peppers are crisp-tender. Cool.

Heat a large nonstick skillet over medium-high heat. Add beef and the next 5 ingredients (beef through allspice); cook 4 minutes or until beef is lightly browned, stirring to crumble. Remove from heat. Add rice, 1/2 cup pasta sauce, and cheese to beef mixture, stirring to combine.

While beef cooks, combine 1 1/2 cups pasta sauce and wine in a small saucepan; bring to a boil.

Spoon about 3/4 cup beef mixture into each pepper. Place peppers in a 2-quart baking dish coated with cooking spray; add wine mixture to pan. Cover with foil.

Bake at 450° for 20 minutes. Uncover; bake an additional 5 minutes or until lightly browned. Serve peppers with sauce. Garnish with pepper tops.

**I've made stuffed peppers before, but this was a great recipe. I loved the flavor of the peppers. Also, we had rice on the side instead of inside the pepper.

Easy Calzone

2010-10-10T20:59:00.000-05:00

Recipe from: Simply Made...with Love

Ingredients:
1 can of crescent rolls
pepperoni (or any pizza topping you want)
shredded mozzarella cheese
parmesan cheese
1 T. italian seasoning
pinch of garlic salt
olive oil (1 T)

Directions:
1. Preheat oven to time directed on rolls can. Roll out 4 separate rectangles (2 triangular squares together).
2. Place pepperoni on top of the dough. Place cheese on top of the pepperoni (in the center).
3. Roll dough & pinch dough to seal the ends. Brush with olive oil & seasonings. 4. Bake for 12-15 minutes or until dough is brown.

**We loved these. They were so easy and so delicious. I made two chicken and two pepperoni.

Zucchini Patties

2010-10-10T20:52:00.000-05:00

Recipe from: Haystacks & Champagne

Ingredients:
3 medium zucchini
1 tsp. minced garlic
1 very small onion (or half a medium onion), diced
1-1 1/2 cups breadcrumbs (I used Panko)
½ cup Asiago cheese (or Parmesan/Romano)
4 eggs
1/2 tsp. Italian seasoning
Salt, to taste
Freshly ground black pepper, to taste
Olive oil

Directions:
Wash and cut the end off of the zucchini--do not peel. Shred the zucchini using the large holes of a cheese grater. Squeeze the shredded zucchini inside of a clean towel until you’ve removed as much liquid as possible. Or, alternately, you can put the shredded zucchini on several paper towels, lay more paper towels on top and pat down gently (repeat a couple times).

Place shredded zucchini into a medium sized bowl. Add garlic, onion, breadcrumbs, cheese (shredded), eggs, salt and pepper. Stir with a fork until well mixed.

Heat olive oil (about ¼ inch deep in bottom of skillet) to a medium heat (I used a bit less and it turned out ok). When the oil is hot enough drop a glob of zucchini batter into the skillet and flatten it a bit.

After about two minutes, turn the cakes over ( they should be a nice shade of golden-brown) and cook on the other side until done (about 2-3 minutes).

Place on paper towels (to absorb any oil). Serve with the dipping sauce of your choice and enjoy!

Serves 6.

**These were phenomenal. We loved them! And they were so easy.

Italian Spinach

2010-10-06T19:31:00.005-05:00

Ingredients:

EVOO

1 tbsp. minced garlic (or add more if you like)

1 can of fresh spinach

1 can of petite diced tomatoes

Parmesan cheese (OPTIONAL)

Directions:

1. Warm EVOO and garlic in skillet. Do not burn the garlic.

2. Once garlic is browned, add spinach and tomatoes (be sure to drain both cans).

3. Heat all ingredients until warm (3-5 minutes) and serve.

It's really that easy and it's delicious!

Dump Cake

2010-10-06T13:52:00.007-05:00

Ingredients:
1 can (21 Oz.) Strawberry Pie Filling (or Cherry - your preference)
1 can (15 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used Yellow)
1 stick Margarine - or several spritzes of I Can't Believe It's Not Butter
Whipped Cream - Optional

Directions:
1. Preheat oven to 350 degrees
2. Dump pie filling and crushed pineapple into baking dish. Stir together.
3. Sprinkle cake mix over the top of the fruit.
4. Slice margarine and butter and distribute over the surface of the cake mix. (Or spray lots and lots of I Can't Believe It's Not Butter)
5. Bake for 45 minutes to 1 hour.
Recipe adapted from: The Pioneer Woman

When I asked Fred if it was good, he said, "It's too good!" Pat on the back for moi!

Chicken Caprese

2010-09-25T16:25:00.004-05:00

Recipe from: Keeping Up with the Joneses via Rachael Ray

Ingredients:
2 6- to 8-ounce chicken cutlets, pounded thin
1/4 cup extra virgin olive oil (EVOO), plus some for drizzling
1/4 cup balsamic vinegar (eyeball it)
1 vine-ripened tomato, cut into thick slices
1 ball fresh mozzarella, cut into thick slices
24 leaves fresh basil, chopped
Salt and pepper

Directions:
1. Pre-heat an outdoor or indoor grill to medium-high heat
2. Season the chicken cutlets with salt and pepper. Drizzle with EVOO and balsamic, and place on grill. Cook for 2-3 minutes each side. There shouldn’t be any pink in center of breast. Take off the grill and place on 2 separate dinner plates.

3. Top with tomato and mozzarella slices, and garnish with basil, a drizzle of EVOO and salt and pepper.

*Recipe yields 2 servings

Chocolate Autumn Cupcakes

2010-09-25T16:11:00.004-05:00

Recipe from: Keeping Up with the Joneses

Ingredients:
Devil's Food Cake Mix
1/2 cup semi-sweet chocolate morsels
1/2 cup butterscotch morsels
milk chocolate frosting

Directions:
1. Make cupcakes according to ingredients on the box.
2. While cupcakes are baking, melt chocolate and butterscotch morsels.
3. Line a cookie sheet with wax paper and draw an 8 inch square (just so you know how much area you need to cover).
4. Alternate spoonfuls of each over the square.
5. Then use the back of the spoon to swirl it together.
6. Refrigerate for about 30 minutes or until it's like firm bark. Set it out for about 10 minutes so it will soften some.
7. Use small cookie cutters to carefully press out cute little shapes!
8. Ice cupcakes.
9. Place the cut out chocolate/butterscotch pieces on top of the cupcake.

Hot & Spicy Corn Dip

2010-09-21T09:13:00.007-05:00

Recipe from Natasha at A Day in the Life

Ingredients:
2 cups Frozen corn, thawed, well drained
1 pkg. (8 oz.) Neufchatel Cheese, softened (I substituted cream cheese)
1 cup Mexican Style Shredded Four Cheese
1 can Rotel
1/2 tsp. Chili Powder
1 box Wheat Thins/Triscuit Crackers

Directions:
Preheat oven to 350°F
Mix all ingredients except chili powder and crackers until well blended
Spread into 9-inch pie plate
Sprinkle with chili powder
Bake for 20-25 min. or until golden brown and bubbly
Serve hot with the crackers

Buffalo Chicken Dip

2010-09-21T09:12:00.007-05:00

Recipe from Natasha at A Day in the Life

Ingredients
1 pkg. (8 ounces) cream cheese, softened
1/2 cup crumbled shredded mozzarella cheese
1/2 cup Ranch salad dressing
2 12.5 oz cans Swanson Chunk Chicken Breast in Water, drained
1/2 cup FRANK'S RedHot sauce (or any hot sauce)
Celery, chips, and/or crackers

Directions:
Preheat oven to 350° F
Stir cream cheese in a pie plate with a fork or whisk until it's smooth
Stir in the dressing, pepper sauce, and cheese; stir in the chicken
Bake for 20 minutes or until the chicken mixture is hot and bubbling
Serve with vegetables and/or chips and crackers for dipping

Baked Crab Rangoon

2010-09-14T20:58:00.002-05:00

Recipe from Kendall at Keeping Up with the Joneses

Ingredients:
1 can (6 oz) white crabmeat, drained
4 oz cream cheese, softened
2-3 green onions, thinly sliced
1/4 cup light mayonnaise
1 Tbsp soy sauce
Garlic powder, to taste
Salt and pepper
Won ton wrappers
Sweet and sour sauce

Directions:
1. Preheat oven to 350 and lightly grease mini muffin tins (24 or 36)
2. Place wontons into muffin cups and bake for 5-7 minutes or until starting to brown.
3. Meanwhile, combine the crabmeat, cream cheese, 2 thinly sliced green onions, mayo, soy sauce, garlic powder, and salt and pepper.
4. Fill the pre-baked wontons with the crabmeat mixture.
5. Bake for 3-5 minutes or until warmed through.
6. Garnish with more green onions, if desired. Serve with sweet and sour sauce.

Total Time: 35-40 minutes
Serves: 24 or 36 appetizers

Triple Chocolate Fruit Pizza

2010-09-14T20:46:00.003-05:00

Recipe from Kendall at Keeping Up with the Joneses

Ingredients:
1 (18 oz) package of refrigerated chocolate chip cookie dough
2 (1 oz) squares of white chocolate (for baking) (Omitted)
2 tablespoons milk
1 (8 oz) package of cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
12-16 strawberries, hulled, cut in half
1 can (11 oz) mandarin oranges, well drained
1/4 cup semi-sweet chocolate morsels (Omitted)
1 teaspoon vegetable oil

Directions:
1. Preheat oven to 350 degrees. Shape cookie dough into a ball and place in center of baking stone. Roll dough to a 12 inch circle, about 1/4 inch thick. Bake 12-15 minutes or until edges are set. (Cookie will be soft. Do not overbake.) Remove from oven; coll 10 minutes. Carefully loosen cookie from baking stone using serrated bread knife; cool completely on baking stone.

2. Place white chocolate and milk in small micro-safe bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 minutes seconds if necessary. Cool slightly. In classic batter bowl, combine cream cheese and powdered sugar; mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie.

3. Arrange strawberries and mandarin oranges over cream cheese mixture. Place chocolate morsels and vegetable oil in small micro-safe bowl; microwave uncovered, on high 30 seconds or until chocolate is melted and smooth. Drizle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Total Time: 2 hours and 15 minutes (including cool time and refrig. time)
Serves: 16 slices

Cajun Shrimp and Gouda Grits

2010-09-11T20:17:00.003-05:00

Recipe from: Kendall at Keeping up with the Joneses

Ingredients:

3 cups reduced sodium chicken broth
1/2 heavy whipping cream
1 cup quick-cooking grits
4 oz smoked Gouda cheese
Ground white pepper (optional)
1 tsp vegetable oil
1 medium green bell pepper
3 garlic cloves, pressed
1 Tbsp Cajun seasoning
1 can (14.5 oz) diced tomatoes with green pepper, celery and onion
1 can (15 oz) tomato puree
1 1/4 lb large cooked shrimp, peeled and deveined, remove the tails
1/2 cup snipped fresh parsley

Directions:

1) Grits
Place broth and whipping cream in large, micro-safe dish and microwave, covered on high 3-5 minutes or until hot. Add grits, cover, and microwave on high 4-5 minutes or until thickened. Grate cheese into the grits and stir until cheese is melted. Add some ground white pepper, if you like. Set aside and cover to keep warm.

2) Shrimp
Heat oil in large skillet over medium heat 1-3 minutes. Chop the green bell pepper. Add to the pan with the pressed garlic and Cajun seasoning. Cook 2-3 minutes or until bell pepper is tender. Add canned tomatoes, puree and shrimp, cook 1-2 minutes or until heated through. I tasted it and added some extra Tony C's seasoning to give it some more flavor.

3) Serve
Put grits on plates and top with shrimp mixture. Garnish with parsley and enjoy!

Thai Shrimp Lettuce Wraps

2010-07-21T11:02:00.003-05:00

Recipe adapted from Rachael Ray's Thai Chicken Lettuce Wraps
Ingredients (serves 4)
*1 tablespoon extra virgin olive oil (EVOO)
* 1/2 lb. of shrimp
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce (use less if you're not a fan of the hot stuff)
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped (OPTIONAL)
* Juice of 1 lime
* 1 handful basil, chopped (OPTIONAL)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon.
Add the shrimp and cook until almost done.
Add in the red pepper and cook until soft, about 3 minutes.
Add in the chili sauce and honey and simmer to reduce it and coat the chicken.
To serve, lay the lettuce leaves on a platter, then scoop some of the shrimp mixture onto each leaf.
Sprinkle with the chopped peanuts, lime juice and basil.

Baked Zucchini Sticks

2010-06-20T22:15:00.003-05:00

Recipe from: Simply Made with Love
3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white (I used 1/4 cup of Egg Beaters)
1/3 cup seasoned bread crumbs (I used Italian Panko bread crumbs)
2 tbsp grated Pecorino Romano cheese (OMITTED)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Directions:
1. In a small bowl, pour Egg Beaters and season with salt and pepper.
2. In a shallow bowl, place breadcrumbs, garlic powder and cheese and mix.
3. Spray cookie sheet with cooking spray and set aside.
4. Dip zucchini sticks into eggs then into bread crumb and cheese mixture.
5. Place the breaded zucchini in a single layer and spray more cooking spray on top.
6. Bake at 425° for about 20-25 minutes, or until golden brown.

*These were so yummy and so easy to make.

Rosemary Ranch Chicken Marinade

2010-06-09T20:39:00.004-05:00

Recipe from: West Sac Honey

Ingredients:

1/2 cup olive oil
1/2 cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt (only used 1 teaspoon)
1 teaspoon lemon juice
1 teaspoon white vinegar
1/4 teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (Omitted)
6 boneless, skinless chicken breasts

I marinated the chicken overnight and grilled the chicken the next day. It was phenomenal! The meat was tender and had a great flavor. We will definitely use this marinade again!

Quesadilla Chicken

2010-06-09T20:25:00.003-05:00

Recipe from: Simply Made...with Love

Ingredients:
1 cup miniature cheese crackers, crushed (I used Reduced Fat Cheez-Its)
1-1/2 teaspoons taco seasoning
5 tablespoons butter, softened, divided (Omitted/ Used Egg Beaters)
3 tablespoons shredded cheddar cheese
2 tablespoons canned chopped green chilies (Used the Old El Paso brand)
2 teaspoons dried minced onion
1/2 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)

Directions:
1. In a shallow bowl, combine cracker crumbs and taco seasoning; set aside.
2. In another bowl, combine 3 tablespoons butter, cheese, chilies, onion and salt. Shape mixture into six balls. (This was hard for me; so, I just used a palm-ful
3. Flatten chicken to 1/4-in. thickness.
4. Place filling in the center of each.
5. Roll up and secure with toothpicks.
6. In a shallow microwave-safe bowl, melt remaining butter.
7. Dip chicken in butter, then coat evenly with cracker mixture.
8. Place seam side down in a greased shallow round 3-qt. microwave-safe dish.
9. Bake on 350 for 40 minutes

**With this dish, I served taco seasoned red potatoes. You take 6 small red potatoes (cubed), one tablespoon of olive oil, and half a packet of taco seasoning. Put all ingredients in a large plastic bag and mix together. Place an even layer on a cookie sheet and bake along side the chicken. And I served a salad.

This recipe was awesome!

Fruit Salsa with Cinnamon Sugar Tortilla Chips

2010-06-08T21:02:00.004-05:00

Recipe from my friend, Leslie

Ingredients:
1 lb strawberries
8 oz raspberries
2 Golden Delicious apples
2 kiwis
2 tablespoons sugar
1 tablespoons brown sugar
3 tablespoons fruit preserves

For the Chips:
cinnamon
white sugar
tortillas
butter cooking spray

Directions:
1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F.
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

*Leslie brought this over to my house for a cookout and it was absolutely delicious. I loved it! It's great for a summer treat!

Homemade Lasagna

2010-06-06T17:30:00.004-05:00

Ingredients
1 pound lean ground beef
1 onion, chopped
2 (6 oz) cans tomato paste
1 (14.5 oz) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
1/4 teaspoon ground black pepper
1 tablespoon white sugar

12 ounces cottage cheese or Ricotta cheese
1/2 cup grated Parmesan cheese
1 egg

9 lasagna noodles
1 pound shredded mozzarella cheese

Directions
1. In a large skillet over medium heat, cook beef until brown. Drain. In another skillet over medium heat, cook onion until translucent. Combine beef and onion in a large saucepan with tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper and sugar. Cook over medium heat until mixture comes to a boil. Reduce heat to low and simmer 1 hour.
2. While sauce is simmering, blend cottage cheese, Parmesan and egg until smooth. Set aside.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Preheat oven to 350 degrees F (175 degrees C).
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Cover sauce with 3 noodles. Cover noodles with one-third of remaining sauce. Top with half the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
6. Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

*I was impressed at how easy it was to make. It was delicious and my family enjoyed it! Too bad I forgot to take a picture!

Spicy Tilapia with Pineapple-Pepper Relish

2010-06-05T20:26:00.004-05:00

Recipe from: Cooking Light

Ingredients:
2 teaspoons canola oil
1 teaspoon Cajun seasoning
1/4 teaspoon kosher salt
1/4 teaspoon ground red pepper (I used crushed red pepper)
4 (6-ounce) tilapia fillets
1 1/2 cups chopped fresh pineapple chunks (I used an 8 oz. can of Dole crushed pineapple)
1/3 cup chopped onion
1/3 cup chopped plum tomato
2 tablespoons rice vinegar
1 tablespoon chopped fresh cilantro
1 small jalapeño pepper, seeded and chopped
4 lime wedges (one per piece of fish)

Directions:
Heat oil in a large nonstick skillet over medium-high heat. Combine Cajun seasoning, salt, and pepper in a small bowl. Sprinkle fish evenly with spice mixture. Add fish to pan, and cook for 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.

Combine pineapple and next 5 ingredients (through jalapeño) in a large bowl, stirring gently. Serve pineapple mixture with fish. Garnish with lime wedges.

*I cooked this by placing one piece of tilapia on a piece of alumninum foil (one filet per piece of foil) and spooning some relish mixture over each piece of fish. I then folded the foil around the tilapia and baked it in the oven on 400 degrees for 20 minutes. It really allowed all of the flavors to cook together.

Peanut Butter Chocolate Triffle

2010-06-01T13:38:00.002-05:00

Recipe from: Simply Made...with Love

Serves: 10-12
Ingredients:
1 box of chocolate cake mix
1 pkg. (12 oz) Reese's peanut butter chips
1 bag (12 oz) Reese's Peanut Butter cups
4 cups of cold milk
2 pkgs. of instant vanilla pudding mix
2 tbsp. creamy peanut butter
1 container (8 oz) Cool Whip

Directions:
1. Prepare chocolate cake mix according to box directions. Add peanut butter chips to the cake batter. Bake according to directions on box. Cool and cut into 1 inch cubes.
2. Prepare pudding mix as directed on box in a large bowl. Let stand for 5 minutes, then mix in 2 tbsp. peanut butter. Mix until peanut butter is blended into pudding. Then, take 1/2 of the cool whip (4 oz) and fold into pudding mixture. Set in fridge to cool.
3. Cut peanut butter cups into quarters. Set aside.
4. In a trifle bowl place 1/2 of the chocolate cake pieces into the bottom of the trifle bowl. Sprinkle 1/3 of the Reese's Peanut Butter Cups on top of the cake layer. Then, pour 1/2 of the pudding mixture on top of the cake/candy. Layer the remaining cake pieces onto the pudding mixture, followed by 1/3 of the Reese's Peanut Butter Cups. Pour the remaining pudding mixture onto the top of the 2nd cake layer. Spread the second 1/2 of the Cool Whip on top of the pudding mixture. Top with remaining pieces of the Reese's Peanut Butter Cups. Serve and ENJOY!

Chocolate Covered Strawberry Cake

2010-05-21T14:56:00.004-05:00

Ingredients:

Cake
1 box white cake mix
1 box (4-serving size) strawberry-flavored gelatin
1 1/4 cups water
1/3 cup vegetable oil
3 eggs

Dipped Strawberries
1 pint (2 cups) medium-large strawberries (18 to 20 strawberries)
1/2 cup white vanilla baking chips
1 teaspoon shortening or vegetable oil

Filling and Frosting
1 cup seedless strawberry jam
1 container milk chocolate frosting

Directions:

1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans with shortening and lightly flour, or spray with baking spray with flour. In large bowl, mix cake mix and gelatin. Beat in water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally (batter will be lumpy). Pour into pans.
2. Bake as directed on box for 9-inch round cake pans. Cool 10 minutes. Remove from pans to cooling racks. Cool completely, about 1 hour.
3. Meanwhile, gently rinse strawberries and dry on paper towels (must be completely dry). Line cookie sheet with waxed paper. In 1-quart saucepan, melt vanilla baking chips and shortening over low heat, stirring frequently. Remove from heat.
4. Dip lower half of each strawberry into vanilla chip mixture; allow excess to drip back into saucepan. Place on waxed paper-lined cookie sheet. Refrigerate until coating is firm, about 30 minutes, or until serving time.
5. Split each cake horizontally into 2 layers. On serving plate, place top of 1 layer, cut side up; spread with 1/3 cup of the jam. Add bottom half of layer, cut side down; spread with 1/3 cup jam. Add top of second layer, cut side up; spread with remaining 1/3 cup jam. Add bottom of remaining layer. Frost side and top of cake with frosting. Arrange dipped strawberries around top of cake. Store in refrigerator.

Recipe can be found here.

Pineapple Baked Tilapia

2010-05-21T12:37:00.002-05:00

Recipe by: Simply Made...with Love
Ingredients:
2 tilapia fillets
8 oz. crushed pineapple
1/4 c. brown sugar
2 tbs. lemon juice
1 1/2 tbs. mustard (I used brown)
2 tsp. soy sauce
aluminum foil (2 square pieces)

Directions:
1. Mix all ingredients in a small bowl.
2. Season tilapia with salt and pepper.
3. Place tilapia on one piece of aluminum foil. (one piece on each)
4. Coat tilapia with pineapple mixture.
5. Fold foil around tilapia.
6. Place foil on cookie sheet, ready to bake.
7. Bake on 400 for 15-20 minutes or until fish flakes apart. ]
8. Unwrap foil and enjoy.

Cheddar Apple Quesadillas

2010-04-13T13:09:00.003-05:00

It's been a while, but I am back with a new recipe...

I have been dying for some quesadillas and I found something to make quesadillas even better. This recipe comes from Peonies & Peppermint.

Ingredients:
Granny Smith Apples (sliced thin)
Shredded Sharp Cheddar Cheese
Whole Wheat Tortillas

Directions:
1. Spray a large skillet with cooking spray and heat over medium heat.
2. Sprinke cheddar cheese over half of the tortilla and top with a layer of apple slices.
3. Heat in the skillet until cheese melts and flip once.
4. Cut and serve.

Classico Vodka Sauce

2010-02-16T14:07:00.001-06:00

I tried Classico's Vodka sauce for the first time over pasta and it was great. I added some spicy Italian sausage and a little bit of Italian seasoning and it was wonderful. Thumbs up for Classico's Vodka Sauce!

Hungry Girl's Crispy Chicken Sandwich

2010-01-30T14:00:00.000-06:00

Ingredients:
1/3 cup Fiber One bran cereal (original)
Dash each salt, black pepper, garlic powder, and onion powder, or more to taste
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
3 oz. raw boneless skinless lean chicken breast
1 tbsp. fat-free mayonnaise
1 small hamburger bun (light, if available)
2 slices tomato
2 hamburger dill pickle chips
1 leaf romaine lettuce

Directions:
1. Preheat oven to 375 degrees.
2. Using a blender or food processor, grind Fiber One to a breadcrumb-like consistency. Season the crumbs with as much salt, pepper, onion powder, and garlic powder as you like, and mix well. Place crumbs in one small dish and egg substitute in another.
3. Sprinkle both sides of the chicken with a dash each of salt and pepper. Then, coat chicken on both sides—first with egg substitute, and then with seasoned crumbs.
4. Place chicken on a baking sheet sprayed with nonstick spray. Top chicken with a light mist of nonstick spray
5. Bake in the oven for 10 minutes.
6. Flip the chicken over, and add another light mist of nonstick spray. Cook for an additional 10–12 minutes, until chicken is fully cooked and coating looks crispy.
7. Spread half of the mayo on each half of the bun. On the bun bottom, place chicken, tomato, pickles, and lettuce, and then top with the other half of the bun. Enjoy!

Hungry Girl Muffin Lovin'

2010-01-25T09:57:00.002-06:00

Ingredients:
1 regular size Thomas' Light Multi Grain English Muffin (or Western Bagel Alternative English Muffin)
1 slice Kraft Free fat free American cheese
1 slice Healthy Choice Smoked Ham (or other lean, thin-sliced ham)
1 egg white (I use liquid egg whites)

Directions:
Simply cook an egg white in a pan using non-stick cooking spray and toast your English muffin. Once toasted, place a slice of cheese on the bottom half of the bread, followed by the egg, a slice of ham, and the top of the muffin. Enjoy!

Serving Size: 1 sandwich
Calories: 165
Fat: 1.5g
Sodium: 645mg
Carbs: 25g
Fiber: 8g
Protein: 17.5g

*This sandwich was AMAZING. It tasted just like McDonald's Egg McMuffin. I highly recommend this. It was easy to make. Fred ate his on the way to work this morning and told me how much he loved it.

Sesame-Orange Shrimp

2010-01-22T09:55:00.003-06:00

Recipe from: What's for Dinner

Ingredients:
3 Tbsp. Sesame Seeds
2 Large Egg Whites
1/4 Cup Cornstarch
1/4 Teaspoon Salt
1/4 Teaspoon freshly ground pepper
1 pound peeled and deveined shrimp (21-25 per pound)
2 Tbsps. Canola oil (divided)
3/4 Cup Orange Juice
1/4 Cup dry sherry
2 Tbsps. Reduced sodium Soy Sauce
1 Teaspoon Sugar

Directions:
1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and coat.
2. Heat Tablespoon of oil in a skillet over medium heat. Add half the shrimp and cook until golden. (1-2 minutes per side). Transfer shrimp to paper towel-lined plate to drain. Repeat with other half of the shrimp and another tablespoon of oil.
3. Add orange juice, sherry, soy sauce, and sugar to the pan. Bring to a boil and cook, stirring occasionally until slightly thick.
4. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately.

Curtis Stone's Chicken Cacciatore from "The Biggest Loser"

2010-01-22T08:56:00.003-06:00

Ingredients:
2 teaspoons olive oil
Four 4 ounce pieces boneless, skinless chicken breast
1 cup onion, sliced thin
1 clove garlic, chopped fine
1 red bell pepper, cut into medium dice
2 cups button mushrooms, cleaned and quartered
1/4 cup red wine
2 cups Muir Glen diced fire roasted tomatoes (sodium free)
1 sprig thyme
1 bay leaf
1/2 teaspoon dried oregano
1 tablespoon chopped parsley
5 kalamata olives, pitted and roughly chopped
1 cup steamed brown rice to serve

Directions:
Heat a large sauce pot over medium high heat and add 1 teaspoon of oil to the pan.
Season the chicken with pepper and sear for 2 to 3 minutes on each side or until golden brown.
Remove the chicken to a plate and add the remaining oil to the pan.
Saute the onions for 3 minutes stirring constantly, then add the garlic and bell peppers.
Cook the garlic and peppers for 2 minutes and add the mushrooms.Cook the mushrooms for 4 minutes stirring often.
Add the red wine and allow to reduce until almost dry. Add the tomatoes to the pot and stir well.
Add the thyme, bay leaf and oregano. Bring to the simmer and reduce heat to low.
Add the chicken back to the sauce and simmer gently for 8 to 10 minutes or until the chicken is cooked through and the sauce has thickened slightly.
Stir in all but one pinch of the parsley.

To serve, spoon 1/4 cup of brown rice onto the center of a serving plate. Place one portion of chicken on top of the rice and spoon some of the sauce and vegetables over the chicken, repeat with remaining plates. Sprinkle a little of the chopped olives and remaining parsley over each plate of chicken and serve.

*To me, this recipe could have used a little more flavor. My husband loved it though.

MeMaw Mason's Chicken Noodle Casserole

2010-01-18T08:08:00.000-06:00

Ingredients:
4 chicken breasts - cooked and chopped
1 tsp. salt
2 cans Cream of Chicken soup
2 cups cooked noodles
1 chopped onion
1 cup mayonnaise (I used light mayo)
8 oz. can sliced water chestnuts
small package of stuffing mix
1 stick butter

Directions:
1. Combine above ingredients and pour into 13x9x2 baking dish.
2. Take one small package of Pepperidge Farms Stuffing Mix and a stick of melted butter and mix together.
3. Place this on top of casserole and bake at 400 for 15 minutes - reduce heat to 325 and cook 15 minutes longer.

Hungry Girl's Strawberry Shortcake Bites

2010-01-12T14:06:00.003-06:00

Ingredients:
1 Jello- O Sugar Free Vanilla Pudding Cup
1/3 cup Cool Whip Free, thawed
2 tablespoons sugar-free strawberry preserves
4 Reduced Fat Nilla Wafers

Directions:
1. In a small bowl, combine pudding, Cool Whip, and preserves. Mix well and set aside.
2. Place four baking cups on a plate or in four cups of a muffin pan. Put one wafer in each baking cup.
3. Spoon 1/4 of the mixture on top of each wafer.
4. Freeze until solid, about 1 hour. Store in freezer until ready to serve.

Per Serving (2 shortcake bites):
88 calories
1g fat
128mg sodium
21g carbs
0g fiber
4g sugar

2 WW points!

*These had a great flavor, but I wasn't a huge fan.

Hungry Girl's Spinach, Tomato, Feta 'n Egg Wrap Attack!

2010-01-11T10:30:00.004-06:00

PER SERVING (entire wrap): 168 calories, 5.5g fat, 694mg sodium, 24g carbs, 15g fiber, 2g sugars, 20g protein -- POINTS® value 3*

Ingredients:
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla, Large (sometimes labeled Smart & Delicious Low Carb High Fiber)
1/2 cup chopped spinach
1/3 cup fat-free liquid egg substitute (like Egg Beaters)
1 1/2 tbsp. Athenos Reduced Fat Natural Feta Cheese, Crumbled with Basil & Tomato (or plain Reduced Fat Crumbled)
1 tbsp. Hunt’s Tomatoes, Fire Roasted Diced with Garlic
2 pieces sun-dried tomato in oil & spices, chopped

Directions:
1. Spray a small pan with nonstick spray, and bring to medium heat. Add egg substitute, and cook to form an egg patty (flipping and folding until firm). Remove egg patty and set aside.

2. Remove the pan from heat, re-spray, and then return to medium heat. Add chopped spinach and both types of tomatoes. Stirring occasionally, cook for about 1 minute (until spinach has wilted). Add the cheese to the pan and cook for an additional 30 seconds (cheese should be melt-y). Remove from heat, and allow to cool slightly. Meanwhile, heat tortilla in the microwave until slightly warm.

3. Place veggie/cheese mixture in the center of the tortilla. Place egg patty on top, and wrap the tortilla up envelope style (folding the sides in first, and then rolling it up from the bottom). Place wrap in the toaster oven (with the seam-side down) and bake for 1 - 2 minutes (until thoroughly heated). Enjoy!

MAKES 1 SERVING

*If you've had one of these from Starbucks, then you know how good this is! I love it! Delicious! I even think this version is better than Starbucks!

Swiss Miss

2010-01-05T12:04:00.002-06:00

Since we're all trying to eat better this new year, how about trying this? They are only 25 calories. You can also try it with 2-3 tablespoons of Fat Free Reddi-Whip making it 30-35 calories.

That calorie intake sounds way better than 230 calories from a Non-Fat Starbuck's Hot Chocolate. Try it today!

Thank you to Hungry Girl and Kassey at Not Your Typical, Average, Ordinary College Girl for these tips and information.

Buffalo Chicken Soup

2010-01-04T12:05:00.003-06:00

Ingredients:

6 cups milk
3 (10 1/2 ounce) cans cream of chicken soup (use any flavor creamed soup you like chicken, mushroom, celery, etc I use 2 chicken and 1 celery)
3 cups cooked chicken
1 cup light sour cream
1/2 cup ranch dressing or blue cheese dressing
1/2 cup hot sauce, adjust to your taste

Directions :
1. Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
2. Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.
3. Adjust hot sauce to your liking and/or serve additional sauce on the side to allow each person to adjust their own bowl.
4. Garnish with an additional dollop of sour cream, ranch or blue cheese dressing/dip and a celery stick. Would also be good with some shredded cheese on top. If you want to stretch it to feed more try serving it over a scoop of white rice.

BEST Chicken Ever

2009-12-30T08:49:00.002-06:00

Recipe from: Candace at Our Little Life Ingredients:
1/2 cup butter (or margarine), melted
2 tsp Dijon mustard
1 tsp Worcestershire sauce
1 cup Italian bread crumbs
1/2 cup grated parmesan cheese
4-6 boneless, skinless chicken breast

Directions:
1. In a pie plate or shallow bowl combine butter, mustard, and Worcestershire.
2. In a plastic bag, combine crumbs and cheese.
3. Dip chicken in butter mixture, then shake in crumb mixture.
4. Place in 9x13 pan. bake at 350 for 40-45 minutes.

Paula Deen's Shrimp Gumbo Casserole

2009-12-30T08:42:00.003-06:00

Recipe from: Kelly's Recipes and Paula Deen
Ingredients:

Gumbo:
1 cup finely chopped onion
1 cup finely chopped celery
2 tablespoons olive oil
2 bay leaves
1/2 teaspoon dried thyme
1 teaspoon lemon-pepper seasoning
1 1/2 teaspoons House Seasoning, recipe follows
1 cup chicken or fish stock
1 (14 1/2-ounce) can diced tomatoes
10-ounce package frozen cut okra
2 cups shrimp, cleaned, peeled, and deveined
1 1/2 cups of rice - OPTIONAL

Topping:
1 egg, beaten
1/3 cup milk
12-ounce package corn muffin mix

Directions:
1. In an iron skillet, saute onion and celery in oil.
2. Add bay leaves, thyme, lemon-pepper seasoning and House Seasoning.
3. Pour in stock and add tomatoes and okra.
4. Cover pot and gently simmer for 30 minutes.
5. Remove from heat and stir in shrimp.
6. To prepare the topping, preheat oven to 400 degrees F.
7. Mix together egg and milk, add to muffin mix, and combine until just well-blended.
8. Drop by tablespoonfuls on top of hot shrimp mixture, leaving the center uncovered.
9. Bake 15 to 20 minutes.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

*I added some crushed red pepper to this dish to spice it up a little.

Skillet Cornbread

2009-12-29T10:43:00.002-06:00

Recipe from: About.com
Ingredients:
1 tablespoon vegetable oil
2 1/2 cups white cornmeal
1 cup all-purpose flour
2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 cup low-fat milk
2 large eggs
2 to 3 tablespoons melted butter

Directions:
1. Preheat oven to 400°.Add about 1 tablespoon of vegetable oil to a 10-inch seasoned iron skillet; place in oven.
2. In a mixing bowl, combine the meal, flour, salt, baking powder and soda.
3. In another bowl, whisk buttermilk and milk with eggs and melted butter.
4. Gradually fold milk mixture into dry ingredients, folding and mixing just until all dry ingredients are moist.
5. Using oven mitts or potholders, carefully remove the hot skillet from the oven; swirl slightly so oil coats sides of pan.
6. Pour batter into the skillet then return to oven.
7. Reduce heat to 350°.
8. Bake cornbread for 35 to 45 minutes, until it pulls away from sides of pan and is lightly browned.
9. Cut into squares or wedges.

Chicken Stir-Fry Wraps

2009-12-29T10:40:00.003-06:00

Recipe from: Martha Stewart

Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
Coarse salt and ground pepper
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, ribs and seeds removed, thinly sliced
3 cloves garlic, minced
1 1/2 teaspoons grated peeled fresh ginger
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons soy sauce
3 tablespoons rice vinegar
1 1/2 teaspoons cornstarch, mixed with 1 tablespoon water
12 to 16 Boston lettuce leaves (about 2 heads)

Directions:
1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.

Banana Pineapple Bread

2009-12-28T13:33:00.002-06:00

Recipe from: Sugar and Spice
Ingredients:
3 cups flour
1 tsp. baking soda
1 tsp. cinnamon
2 cups sugar
1 tsp. salt
2 cups bananas (mashed)
1 8 oz. can of pineapple & juice
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
3 eggs
1 cup chopped pecan or walnuts

Directions:
1. Mix dry ingredients together in a large bowl.
2. Mash bananas in a medium bowl.
3. In same bowl as bananas, add the rest of the wet indgredients and mix together.
4. Then, mix wet ingredients into dry ingredients. Do not use mixer. Stir by hand just until blended.
5. Pour into greased & foured pan of choice.
6. Bake at 350 degrees for 1 hour or until toothpick comes out clean. Time could vary depending on pan!

*Freezes well

*May substitute pineapple with mandarin oranges & juice from an 8 ounce can. Whichever fruit substituted must include enough of it's juice.

*If you want the bread just to include bananas, you can add one or two more bananas.

Sonoma Toast

2009-12-28T11:49:00.002-06:00

Recipe from: Better Homes and Gardens
Ingredients
4 slices country-style sourdough bread
4 oz. aged cheese, such as white cheddar or St. George, sliced
1 large tomato, thinly sliced
8 large fresh basil leaves
1 Tbsp. balsamic vinegar
1 Tbsp. extra virgin olive oil
1 tsp. chopped fresh basil or other herb

Directions
1. Place bread on baking sheet. Broil 4 to 5 inches from heat 2 to 3 minutes or until toasted, turning once. Add cheese; broil 1 to 2 minutes more or until cheese begins to melt. Remove from oven. Top with sliced tomato and basil leaves.

2. In small bowl, whisk together vinegar and oil; drizzle over toasts and sprinkle with chopped herb. Makes 4 servings.

Blue Cheese Truffles

2009-12-28T10:23:00.002-06:00

Recipe from: A Day in the LifeMakes 6 appetizer portions

Ingredients:
4 ounces cream cheese, softened
1 (4-oz.) container crumbled Gorgonzola cheese
2 teaspoons finely chopped onion
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/2 cup cooked and crumbled bacon

Directions:
1. Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly, and chill at least 1 hour or until firm (can chill up to 3 days).

2. Roll cheese mixture into 3/4-inch-round balls. Roll each ball in bacon. Serve immediately, or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.

Cajun Meatloaf

2009-12-23T13:40:00.003-06:00

Recipe from The Pioneer Woman Cooks
Ingredients:
3 whole Bell Peppers (2 If they're Large)
2 whole Medium Onions
1 bunch(es) Celery (5-6 Ribs)
8 cloves (to 10 Cloves) Of Garlic
6 Tablespoons Butter
1 teaspoon Salt
1 teaspoon Black Pepper
1 Tablespoon Worcestershire
1 teaspoon Ground Nutmeg
1 teaspoon Cayenne Pepper
Optional: A Few Shakes Of Hot Sauce
2 cups Ketchup
½ cups Milk
1 cup (to 2 Cups) Breadcrumbs
2 pounds Of Lean Ground Beef (92% Lean)
1 pound Ground Pork
3 whole Eggs
2 Tablespoons Honey

Directions:
1. Preheat oven to 400 degrees.
2. Chop all of the fresh vegetables (peppers, onions, celery) into a small dice and mince the garlic.
3. Over medium-high heat, melt 6 tablespoons butter.
4. Once butter begins to start browning, add the diced vegetables and garlic.
5. Add about 1 tablespoon salt.
6. After these have cooked for a few minutes add 1 tablespoon Worcestershire sauce, 1 teaspoon black pepper, 1 teaspoon nutmeg and 1 teaspoon cayenne pepper. If you like it hot, add a couple shakes of your favorite hot sauce.
7. Next add about ½ cup of ketchup. Continue cooking and stirring for a few more minutes.
8. Remove from heat.
9. After allowing the mixture to cool for a couple of minutes, add about ½ cup of milk. Stir until combined.
10. Next add at least 1 cup of breadcrumbs. Continue adding breadcrumbs and stirring until mixture is a nice, thick paste.
11. In a large mixing bowl place the ground beef and pork.
12. Whisk 3 eggs and add to the meat.
13. After allowing the pasty vegetable mixture to cool down a bit, begin incorporating it into the meat.
14. Keep working all of the Cajun-Vegetable mix into the meat until all is blended well.
15. Spray a sheet pan with some non-stick cooking spray.
16. Next, using your hands, form your meat mixture into a loaf on the sheet pan.
17. Make the loaf around 6-8 inches wide and about 1 ½ inches thick.
18. In a small bowl or measuring cup, mix together ¾ cup of ketchup with about 2 tablespoons honey.
19. Slather this sauce over the whole meatloaf.
20. Place in a 400 degree oven for about 40 minutes.

Pork Loin with Cranberry Sauce

2009-12-23T13:24:00.004-06:00

Recipe from The Pioneer Woman Cooks

Ingredients
1 whole Pork Tenderloin, Trimmed Of Fat
Salt And Pepper (to Taste)
3 Tablespoons Olive Oil, Divided
3 Tablespoons Butter, Divided
½ whole Medium Onion
½ cups Red Wine (optional)
¾ cups Low Sodium Chicken Broth
½ cups (generous) Cranberry Sauce (homemade Or Canned Is Fine!)

Directions:

1. Preheat oven to 425 degrees.
2. Generously season pork tenderloin with salt and pepper.
3. Heat 2 tablespoons olive oil and 2 tablespoons butter in a heavy, oven-proof skillet over high heat.
4. Sear tenderloin on all sides, using tongs to move it around.
5. Remove pan from heat and place in the oven for 10 to 15 minutes, or until thermometer inserted registers 155 to 160 degrees.
6. Set pork on a cutting board to rest.
7.In a separate skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
8. Add onion and cook for a minute, then pour in wine (if using) and chicken broth.
9. Add rosemary.
10. Stir together, then add cranberry sauce.
11. Heat mixture over medium heat and cook for two or three minutes. Add more chicken broth to achieve desired consistency.
12. Check seasoning and add more salt or pepper if needed.
13. Slice pork loin and place on a platter. Spoon cranberry sauce over the top.

Sugared Pecans

2009-12-23T10:54:00.003-06:00

Ingredients:

1 pound pecan halves

1 egg white

1 tablespoon water

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

Directions:

1. Whip egg white and water until stiff.

2. Add pecans and mix well until moistened.

3. Add sugar, salt, and cinnamon.

4. Mix well.

5. Bake at 250 degrees for 1 hour; turn every 15 minutes.

Puppy Chow

2009-12-22T20:05:00.004-06:00

Ingredients:
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Directions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter.

3. Microwave uncovered on High 1 minute; stir.

4. Microwave about 30 seconds longer or until mixture can be stirred smooth.

5. Stir in vanilla.

6. Pour mixture over cereal, stirring until evenly coated.

7. Pour into 2-gallon resealable food-storage plastic bag.
8. Add powdered sugar.

9. Seal bag; shake until well coated.

10. Spread on waxed paper to cool.

11. Store in airtight container in refrigerator.

Hello Dollies (7 Layer Bars)

2009-12-22T19:59:00.003-06:00

Ingredients:
2 cups graham cracker crumbs
1/4 cup white sugar
1/2 cup butter, melted
1 cup semisweet chocolate chips
1 cup flaked coconut
1 cup chopped pecans
1 (14 ounce) can sweetened condensed milk

Directions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. Combine the graham cracker crumbs, sugar and melted butter.

3. Press into the bottom of an 9x9 inch baking pan.

4. Layer the chocolate chips, coconut and pecans over the crumbs.

5. Pour the sweetened condensed milk over the top.
6. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cool and cut into squares.

Popcorn Candy Balls

2009-12-22T19:57:00.002-06:00

Ingredients:
1/2 cup butter
1 (16 ounce) package large marshmallows
2 cups popped popcorn
1 cup candy-coated chocolate pieces

Directions:
1. In a saucepan over low heat, combine the butter and marshmallows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marshmallows.
3. Allow to cool enough to touch. Grease hands with butter and form into balls.

White Chocolate and Crandberry Cookies

2009-12-22T19:51:00.003-06:00

Ingredients:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup white sugar
1 egg
1 tablespoon brandy
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
3/4 cup white chocolate chips
1 cup dried cranberries

Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy.

3. Combine the flour and baking soda; stir into the sugar mixture.

4. Mix in the white chocolate chips and cranberries.

5. Drop by heaping spoonfuls onto prepared cookie sheets.
6. Bake for 8 to 10 minutes in the preheated oven.

*For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.

Aunt Teen's Creamy Chocolate Fudge

2009-12-18T13:56:00.002-06:00

Recipe from: allrecipes.com

Ingredients:
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract

Directions:
1. Line an 8x8 inch pan with aluminum foil. Set aside.
2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla.
4. Pour into prepared pan.
5. Chill in refrigerator for 2 hours, or until firm.

Serendipity 3's Frozen Hot Chocolate

2009-12-04T13:35:00.003-06:00

Ingredients:

4 oz of your favorite chocolate (4oz =about 1 cup)

2 teaspoons store-bought hot chocolate powder

1 1/2 tablespoons sugar

1 1/2 cups milk

3 cups ice cubes

lightly sweetened whipped cream

chocolate shavings (optional)

Directions:

1. Chop chocolate into small pieces and melt in microwave on low heat.

2. Once melted, add hot chocolate mix and sugar, stirring constantly until thoroughly blended.

3. Remove from heat and slowly add 1/2 cup milk, stirring until smooth.

4. Cool to room temperature.

5. In blender, place the remaining 1 cup milk, room-temperature chocolate mixture and ice. Blend on high speed until smooth and the consistency of a frozen daiquiri.

Spicy Baked Sweet Potato Fries

2009-12-04T13:00:00.003-06:00

Recipe From: allrecipes.com

Ingredients:
6 sweet potatoes, cut into French fries
2 tablespoons canola oil
3 tablespoons taco seasoning mix
1/4 teaspoon cayenne pepper

Directions:
1. Preheat the oven to 425 degrees F (220 degrees C).
2. In a plastic bag, combine the sweet potatoes, canola oil, taco seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on two large baking sheets.
3. Bake for 30 minutes, or until crispy and brown on one side. Turn the fries over using a spatula, and cook for another 30 minutes, or until they are all crispy on the outside and tender inside. Thinner fries may not take as long.

Hungry Girl's Miracle Mashies

2009-12-03T07:00:00.002-06:00

PER SERVING (1/5th of recipe, about 2/3 cup): 82 calories, 1g fat, 168mg sodium, 16g carbs, 3g fiber, 2g sugars, 3g protein -- POINTS® value 1

Ingredients:
1 large (about 13-oz.) potato
3 cups cauliflower florets3 tbsp.
fat-free half & half
1 tbsp. light whipped butter or light buttery spread
1/4 tsp. salt pepper and additional salt, to taste
Optional: 1/2 tsp. crushed garlic

Directions:
1. Bring a large pot of water to a boil.
2. While waiting for the water to boil, peel and cube the potato.
3. Once water is boiling, add peeled potato cubes and cauliflower.
4. Wait for the water to return to a boil, and then reduce heat to medium.
5. Cook for 15 - 20 minutes (until potatoes and cauliflower are very tender).
6. Remove the pot from heat and strain out all of the water.
7. Transfer contents to a large bowl, and add half & half, butter/buttery spread, salt, and (if you like) crushed garlic.
8. Mash it all together with a potato masher, until completely blended.
9. Season to taste with pepper and additional salt.

MAKES 5 SERVINGS

Sweet Potato Casserole

2009-12-03T07:00:00.001-06:00

Recipe from: Natasha at A Day In The Life
Ingredients:
2 large cans of canned sweet potatoes (aka yams)
1 egg
1 cup of sugar
1 stick of melted butter
2 table spoons of flour
½ cup of sweetened condensed milk
1 and ½ teaspoons of vanilla
1 and ½ teaspoons of cinnamon
1 table spoon of allspice
Topping:
1 stick of butter
2 cups of brown sugar
2 cups of pecan pieces
Mini marshmallows

Directions:
1. Preheat oven to 350 degrees.
2. Drain potatoes and mash in large bowl.
2. Mix in sugar, egg, 1 stick of melted butter, flour, and condensed milk.
3. Blend well and then add spices and vanilla.
4. Spoon mixture into 9x13 greased casserole dish.
5. Melt 1 stick of butter in sauce pan on low.
6. Add brown sugar and pecans and stir until smooth and easy to spread.
7. Spread topping evenly over potato mixture.
8. Bake for 40 minutes in preheated oven set at 350 degrees.
9. Remove from oven and add marshmallows to cover dish.
10. Replace in oven and allow tops to brown for 3-5 minutes.

Rotel Chicken

2009-11-30T13:10:00.003-06:00

Ingredients:
1 can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1 can Rotel diced tomatoes
1 can Chicken Broth
1 medium onion, diced
1 large bag of Doritos (crushed)
2 packages of pre-cooked chicken strips
2 cups of cheddar cheese

Directions:
1. Preheat oven to 350 degrees.
2. Mix soups, broth, rotel and onions together. Let simmer.
3. In a 9x13 greased, baking dish, layer the bottom with crushed Doritos.
4. Layer with 1 package of chicken.
5. Layer with simmered soup mix. Repeat layers until you have Doritos on top.
6. Top with cheddar cheese
7. Bake for 30-40 minutes

Semi-Homemade Broccoli and Cheese Soup

2009-11-25T11:27:00.003-06:00

Recipe from: Samster Mommy

Ingredients:
2 cans Broccoli Cheese Soup
2 cans Cheddar Cheese Soup
2 heads of fresh broccoli cut into bite size florets
shredded cheddar for topping
milk

Directions:
1. In a large pot cook, your soup can contents + 2 cans water & 2 cans milk. (The cans call for all milk but I don't think you need that much, it's up to you & how creamy you like it).

2. Once it comes to a boil turn down to low and season with salt & pepper.

3. In a microwave safe glass dish with lid, steam your broccoli florets. (add about 1/4" of water to the dish and microwave on high anywhere from 2-5 minutes depending on the veggie & amount)

4. Drain broccoli, season with s&p, add to soup pot.

5. Stir & serve with shredded cheddar on top.