Cranberry Blue Cheese Spread

1/2 c dried cranberries
1 c boiling water
1 (8oz) pkg cream cheese, softened
6 oz blue cheese, coarsley crumbled
2 green onions, chopped
1 clove garlic, minced
1/2 c coarsley chopped pecans
Assorted crackers

• Place dried berries in a small bowl.
• Pour boiling water over berries.
• Let stand 1 minute; drain & set aside.
• In a large mixing bowl, beat cream cheese & blue cheese on medium speed until nearly smooth.
• Stir in drained berries, green onions, and garlic just until combined.
• Transfer spread to a serving bowl.
• Cover & refrigerate up to 4 hours before serving.
• Sprinkle with pecans before serving.

Mushroom Logs

2 (8 oz) cans crescent dinner rolls
1 (8oz) pkg cream cheese, softened
1 (4 oz) can mushroom stems and pieces, drained & chopped
1 tsp seasoned salt
1 egg beaten
1-2 Tbsp poppy seeds

• Separate crescent dough into 8 rectangles; press perforations to seal.
• Combine cream cheese, mushrooms and salt, mixing well.
• Spread mushroom mixture over each rectangle.
• roll up each rectangle, jellyroll fashion; pinch seams to seal.
• Slice into 1 inch pieces.
• Place seam side down on ungreased baking sheet.
• Brush each log with beaten egg, and sprinkle with poppy seeds.
• Bake at 375 degrees for 10-12 minutes.

Warm Bacon Cheese Spread

1 round loaf (1 lb) sourdough bread
1 pkg (8 oz) cream cheese, softened
1.5 c (12 oz) sour cream
2 c shredded cheddar cheese
1.5 tsp Worcestershire sauce
3/4 lb bacon, cooked and crumbled
1/2 c chopped green onions
Assorted crackers

• Cut the top fourth off the loaf of bread; carefully hollow out bottom, leaving 1 inch shell.
• In a mixing bowl, beat the cream cheese.
• Add the sour cream, cheddar cheese, and Worcestershire sauce until combined.
• Stir in bacon and onions.
• Spoon into bread shell.
• Wrap in a piece of heavy duty foil.
• Bake at 325 degrees for 1 hour.
• Serve with crackers.

Spinach Dip

8 oz fresh baby spinach (or frozen), chopped
8 oz cream cheese (chives flavor)
1/2 cup mayo
2-4 tbsp chopped green onions
8 oz Parmesan cheese, shredded
Garlic salt & pepper to taste

• Mix all ingredients EXCEPT half of the Parmesan cheese.
• Spread mixture into dish & sprinkle Parmesan on top.
• Bake uncovered at 350 for 30 minutes.
  

Cheesy Potato Soup

4 medium potatoes, diced
carrots, diced (amount is up to you)
1 large onion, chopped
1 quart water
1/4 c butter
3 tbsp flour
1/2 c milk
1.5 c shredded sharp cheddar cheese
1 tsp salt
1/4 tsp paprika
1/8 tsp freshly ground pepper
chopped chives

• Combine potatoes, carrots, onion, & water in heavy saucepan.
• Bring to boil. Reduce heat & simmer til tender, about 20 minutes.
• In heavy skillet, melt butter.
• Add flour. Cook & stir until mixture bubbles.
• Remove from heat & stir in milk.
• Return to heat; Cook & stir until thickened.
• Stir mixture slowly into potatoes.
• Add cheese & seasonings.
• Serve topped with chopped chives.
  

Crack Dip

1 (8oz) pkg cream cheese, softened
1 can rotel
1/2 lb Italian sausage, browned

• After cooking sausage, mix everything together.
  
• Can be served cold or hot.
  
• Serves 4.
• *Don't judge the name!
  

Pumpkin Chocolate Chip Cookies

2 spice cake mixes (18 oz each)
1 large can of pumpkin (29 oz)
1 bag chocolate chips

• mix cake mixes & pumpkin together.
• add chocolate chips & mix.
• Bake at 350 for 14 minutes
  

Turkey Wraps

Tomato Basil wraps
Creaming Parmesan Dressing (See recipe)
Shaved turkey
Provolone Cheese
Mashed avocados seasoned with lemon pepper

• Spread Parmesan dressing on wraps (don't go to edges)
• Layer turkey, Provolone & avocados
• Roll wraps up tightly
• Refrigerate so they stay firm
  

Cranberry Blue Cheese Spread

1/2 c dried cranberries
1 c boiling water
1 (8oz) pkg cream cheese, softened
6 oz blue cheese, coarsely crumbled
2 green onions, chopped
1 clove garlic, minced
1/2 c coarsely chopped pecans
Wheat Thins

• Place dried berries in a small bowl. Pour boiling water over them & let stand 1 minute. Drain & set aside.
• Mix cream cheese & blue cheese until smooth.
• Stir in berries, onions & garlic.
• Transfer spread to a serving bowl.
• Cover & refrigerate for 4 hours.
• Sprinkle with pecans.
• Serve with Wheat Thins.
• Makes 16 (2 tbsp) servings

Creamy Parmesan Dressing

2 c mayo
1/2 c water
1/2 c grated Parmesan cheese
1 tsp garlic powder
1/2 tsp paprika
1/4 tsp tumeric

• Combine all ingredients until well blended.
• Cover & refrigerate several hours or over night.
• Makes 2 2/3 cups
• *Great as salad dressing, but can also be used as a spread on sandwiches or wraps.
  

Chicken & Black Bean Tacos

4 boneless chicken breast
chili powder
cumin
oregano
2 cloves garlic, chopped
small onion, finely chopped
2 28 oz cans of rinsed black beans
2 cans green chilis
1/2 c chicken broth

• Coat chicken breasts with spices.
• Dump everything in a crock pot.
• Cook on high for 2 hours, or low for 4 hours.
• Break apart chicken into chunks.
  
• Serve on flour tortillas (HEB brand is the best).
  
• Serves 8.
  

Black Bean Tacos

28 oz can black beans
8 oz water
1/2 large red onion
4 oz monterey jack cheese
12 oz cheddar cheese
1 c half-n-half
olive oil
2 cloves garlic, minced
kosher salt
pepper
cumin
lime juice
corn tortillas

• Heat olive oil on medium-high in large sauce pan
• Add 1/2 red onion & cook 2 minutes to caramelize
  
• Add garlic & stir for about 15 seconds
• Add beans & 4 oz water
• Stir & let beans heat for a couple of minutes & reduce to a simmer
• Add salt, pepper, cumin & lime juice (amounts up to you)
• Place lid over beans & let simmer.

Cheese Mixture

• In a pot over medium-high heat add half-n-half
• Once heated, SLOWLY add cheeses a little at a time, stirring until melted

• *Serves 4
• Make cheese sauce last & serve immediately because it will dry up if left waiting.
• Layer black beans & sauce. Add some tomatoes & avocado if you like!
  

Tomato & Spinach Pasta Toss

2 c penne pasta (7 oz) uncooked
1/2 lb ground hot or mild Italian sausage
1 pkg (6 oz) baby spinach leaves (7 c)
1 can (14.5 oz) diced tomatoes with basil, garlic & oregano, undrained
1 c shredded mozzarella cheese
2 tbsp grated Parmesan cheese

• Cook pasta as directed on package.
  
• Meanwhile, cook sausage in a large deep skillet on medium heat until cooked, stirring occasionally. Drain.
• Add spinach, tomatoes (with juice) & cook 2 minutes or until spinach is wilted, stirring occasionally.
• Remove from heat & cover to keep warm.
• Drain pasta & place in large bowl.
  
• Add meat mixture & cheeses. Mix lightly.
• Makes 6 servings (1 c each).
  

Stuffed Mushrooms

24 large fresh mushrooms
8 oz spreadable chive & onion cream cheese
4 oz blue cheese
4 green onions, chopped
2 garlic cloves, minced
3/4 c bacon bits

• Mix all ingredients & stuff into mushrooms
• Bake at 375 for 18-22 minutes
  

Mediterranean Thighs

4 chicken thighs
4-5 tbsp olive oil
juice & zest of 1 lemon
1 tbsp red wine vinegar
2 cloves garlic, minced
1 tsp oregano
sea salt
pepper

• Ahead of time, marinade chicken in above ingredients for 2 hours.
  
• Preheat oven to 350.
  
• On the stove, spray an oven safe pan with nonstick olive oil & heat on medium high.
• When pan is heated, add the chicken & saute for 4 minutes & then flip.
• Put oven safe pan in the oven for 8 minutes or until the chicken is fully cooked.
• After meat is done, place on dish & let it rest.
• While meat is resting, pour remaining marinade into a small pan & bring to a boil for 1-2 minutes.
• Pour marinade over chicken.
• Serves 4.
• Goes great with Greek Orzo.
  

Greek Orzo

8oz Orzo
handful baby spinach
handful grape tomatoes
1-2 tbsp olive oil
1/2 small lemon, juiced
sea salt
cracked lemon pepper
oregano
feta cheese

• Cook orzo as direction say.
• Drain & rinse orzo.
• Mix orzo & rest of ingredients.'
• *I ate this warm, but I bet it tastes good cold as well.
• Serves 4.
• *Goes great with Mediterranean Thighs.
  

Pizzookies

chocolate chip cookie dough
vanilla ice cream
carmel syrup
chocolate syrup
ramekins

• Preheat oven to 350.
  
• Fill ramekins about 1/2 full of cookie dough.
• Bake for about 12-14 minutes.
• Let cool for about 5 minutes.
• Top with ice cream & syrups
  

Blintzes

*So easy & so tasty!

1 loaf of white bread
4 tbsp white sugar
2 tsp ground cinnamon
2 (8oz) pkg cream cheese, softened
2 tbsp milk
1 tsp vanilla
1/2 c butter, melted

• Preheat oven to 350 degrees. Spray cookie sheet generously with Pam.
• Trim crusts of bread & roll the slices flat.
• In a small bowl combine sugar & cinnamon to make a mixture.
• In a large mixing bowl, mix cream cheese, milk & vanilla until smooth.
• Spread cream cheese mixture on slices of bread.
  
• Roll each slice up.
• Dip the rolls into melted butter & then in the cinnamon & sugar mixture.
• Place on pan.
• Bake for 10 minutes
• *Next time I'm going to add more vanilla.
  
• *I think these taste great by themselves, but if you want a topping....

Blueberry Sauce

2 tbsp butter
2 pints blueberries
3/4 c sugar
1 tsp cornstarch
1 lemon, juiced

• Combine everything in a pot over medium-high heat.
• Bring to low boil & stir gently until the berries break down & release their natural juices.
• The consistency should remain a bit chunky.
• It will thicken up when it cools down slightly.
  

Mushroom Lettuce Wraps

2 c white mushrooms, sliced
4 cloves garlic, minced
2 tsp ginger, minced
1 tsp salt
1/2 c cilantro, chopped
2 tbsp olive oil
2 tbsp Chinese vinegar (I used Rice Vinegar)
2 tbsp soy sauce
8 crisp romaine lettuce leaves

• Wash lettuce & trim off ends. Set aside.
• Heat oil in pan on high.
  
• Add garlic & ginger & cook for 2-3 minutes.
• Add mushrooms & cook for 2-3 minutes.
• Add vinegar, soy sauce & salt.
  
• Cook until mushrooms are done.
• Add cilantro & cook for 2 more minutes. Remove from heat.
• Spoon mushroom mixture into lettuce.
• Serves 2-3.
• *I would cut the salt & soy sauce in half because it was a bit salty.
  

White Chili

5 c cooked chicken (I used an already cooked rotisserie chicken & cut the meat off)
3 (15oz) cans Great Northern Beans, drained
1 box (32oz) chicken broth
1 (16oz) jar mild salsa
1 (8oz) pkg Monterrey Jack cheese with peppers, cubed
2 tsp ground cumin
cheddar cheese, sour cream, jalapenos (Garnish)

• In a crock pot combine everything except Garnish.
• Cook on high for 3 hours, stirring occasionally.
• Simmer on low for 2 hours, stirring occasionally.
• Serves 10.

Chocolate Peppermint Ice Cream Cake

Cake
1/2 c cake flour (non self rising)
1/3 c unsweetened cocoa powder
3/4 tsp baking powder
1/4 tsp salt
5 large eggs, at room temperature
3/4 c sugar
1.5 tsp vanilla extract
1.5 tsp peppermint extract

Filling
2 pints Peppermint Bark ice cream, softened

Glaze
1/2 c heavy cream
6 oz bittersweet or semisweet chocolate, chopped
2 tbsp dark corn syrup
1.5 tsp vanilla extract
1.5 tsp peppermint extract

Garnish
dark chocolate shavings
sugar

• Cake- heat oven to 400.
  
• Line a 15.5 x 10.5 x 1 inch jelly roll pan with nonstick foil.
• In a small bowl, combine flour, cocoa, baking powder & salt.
• Separate egg whites & yolks into 2 large bowls.
• Beat whites on medium-high until foamy.
  
• Gradually beat in 1/2 c sugar.
• Continue to beat on high just until stiff (not dry) peaks form.
• Using same beaters, beat yolks with the remaining 1/4 c sugar & extracts until thickened, about 3 minutes.
• On low speed, beat in flour mixture until blended.
• Stir in 1/4 of beaten egg whites mixture.
  
• Fold in remaining whites.
• Spread in prepared pan & smooth top.
• Bake 12 minutes or until top springs back when gently pressed.
• Let cool 2 minutes on wire rack.
• Dust a clean towel with sugar & invert cake onto towel.
• Remove pan & carefully peel off foil.
• Starting from the short end, roll up cake in towel & place seam side down on wire rack. Cool completely.
• Filling- unroll cake & spread evenly with ice cream.
• Roll up cake.
• Wrap tightly in nonstick foil & freeze, seam side down, overnight until firm.
• Glaze- In a small saucepan, heat cream, chocolate & corn syrup over low heat until chocolate is melted & glaze is shiny & smooth, 1-2 minutes.
• Stir in extracts.
• Cool to room temperature.
• Unwrap cake.
• Trim ends.
• place cake on a wire rack over waxed paper.
• Pour glaze along top of cake roll, spreading with spatula to cover sides.
• Garnish top of cake with chocolate shavings.
• Freeze cake until firm.
• Makes 10 servings.
• *Great for the holidays.
  

Hot Chocolate Shots

1.5 oz bittersweet chocolate
2 tbsp sugar
1 tbsp unsweetened cocoa
3/4 c nonfat milk, divided
1.5 c ice
nonfat whip cream
chocolate shavings

• Microwave 1.5 oz bittersweet chocolate for 1 minute.
• Whisk until melted.
• Whisk in 2 tbsp sugar & 1 tbsp unsweetened cocoa.
• Let cool slightly.
• Whisk in 1/4 c nonfat milk.
• Puree chocolate mixture, 1/2 c nonfat milk & 1.5 c ice in a blender until frothy.
• Top with nonfat whip cream & chocolate shavings.
• Serves 4 shot glasses.
• Only 47 calories!
• *Great for a holiday party!
  

Cafe Rio Pulled Pork

2 lbs pork tenderloin
8 oz Coke
1 c brown sugar
8 oz bottle of salsa

• Place pork in a crock pot.
• Fill half way with water.
• Heat on Low for 4 hours.
• Drain water & cut pork into thirds.
• Add mixed ingredients (coke, brown sugar, salsa).
  
• Continue to heat on Low for 2 hours.
• Shred before eating.
  
• *Cook time varies. I think my crock pot cooks faster than others. Just keep an eye on it & adjust accordingly.
• Tastes AMAZING on a tortilla w/ pepper jack cheese.
• *Black Bean & Corn Salad works great with this dish.
• Serves 6.
  

Black Bean & Corn Salad

1 can sweet corn, drained & rinsed
1 can diced tomatoes, drained & rinsed
1 can black beans, drained & rinsed
1 tbsp olive oil
2 tbsp lime juice
3 tbsp cilantro, chopped
1/2 tsp cumin
1/4 tsp pepper
1/2 tsp sea salt
1 clove garlic, finely chopped
1 avocado, diced

• mix everything in a bowl EXCEPT avocado
• Refrigerate until ready to serve
• Add avocado before serving
• *This is great on it's own or as a topping for Cafe Rio Pulled Pork
• Serves 4
  

Fudgey Chocolate Chip Toffee Bars

1/2 c butter, melted
2 c graham cracker crumbs
1 pkg (8oz) Heath Bits 'o Brickle toffee bits
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
2 c semi-sweet chocolate chips
1 can (14 oz) Eagle Brand milk
1 tbsp butter
1 tsp vanilla

• Heat oven to 350 (325 for dark nonstick pan).
• Spray bottom of 9x13 pan with Pam.
• In medium bowl, stir 1/2 c melted butter, 1.5 c graham cracker crumbs & 3/4 c toffee bits.
• Press mixture evenly in bottom of pan. Refrigerate 15 minutes or until firm.
• Meanwhile let cookie dough stand at room temperature for 10 minutes.
• In 2 qt sauce pan, heat chocolate chips, milk & 1 tbsp butter, stirring frequently until mixture is smooth.
• Remove from heat.
• Stir in vanilla.
• Spread mixture over graham cracker crust.
• In medium bowl, break up cookie dough.
• Mix in 1/2 c graham cracker crumbs until well blended.
• Crumble mixture evenly over chocolate layer.
• Sprinkle with remaining 3/4 c toffee bits.
• Bake 25-35 minutes until golden brown.
  
• Let cool completely.

Pepperoni Pesto Popovers

1 tbsp extra virgin olive oil
1 tbsp corn meal
1 can (8oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/8 tsp garlic salt
1/4 c basil pesto
1 pkg pepperoni
1/2 c shredded mozzarella cheese
1/4 c grated Parmesan cheese

• Heat oven to 375.
• Get a muffin pan & brush olive oil on bottom & side of each cup.
• Sprinkle 1/2 tsp corn meal over bottom & side of each cup.
• Unroll dough sheet on cutting board.
  
• Sprinkle with garlic salt.
• Spread with pesto.
• Top with pepperoni (3 rows of 6).
  
• Sprinkle with cheese.
• Using pizza cutter, cut dough in half lengthwise.
• Then cut each half crosswise into thirds (you should have 6 equal pieces).
• Starting at short end, roll up each piece.
• Place seam side down in each cup so center of dough piece is on bottom & ends of dough are facing up (filling will show).
• Bake 20-25 minutes until tops are golden brown.
  
• Using a knife, remove popovers & let cool 5 minutes.
  

Strawberry Fudge Pie

1 refrigerated pie crust
1 box of your favorite brownie mix

Cheesecake Layer
8 oz cream cheese, softened
1/4 c sugar
1 tsp vanilla
1 egg

Topping
3 c fresh strawberries, halved
2 tbsp hot fudge topping or Hershey's syrup

• Heat oven to 350.
• Place pie crust in pie dish.
• Make brownies as directed on box & pour into crust.
• Bake for 30-35 minutes until top is shiny & center is set. If necessary, cover edges of crust after 15 minutes to prevent excessive browning.
• In a small bowl, mix cheesecake layer ingredients.
• Quickly spoon mixture over partially baked brownies & spread carefully (This is tricky. I may double the cheesecake layer to have more).
• Bake an additional 18-20 minutes until cream cheese is set.
  
• Cool for 1 hour.
• Arrange strawberry halves, cut side down over cheesecake layer.
• Refrigerate at least 1 hour.
• Immediately before serving, drizzle chocolate over pie.
  

Creamy Chicken Enchiladas

* I also make these all the time!

1 tbsp butter
1 can or Rotel, drained
8 oz cream cheese, cubed & softened
2 c chopped, cooked chicken breast (I use 1 or 2 cans)
Flour tortillas
2 c Monterrey Jack cheese, shredded
1 pint whipping cream

• Preheat oven to 350. Spray 9x13 dish with Pam.
• Melt butter in large skillet over medium heat.
• Add rotel & saute for 1 minute.
• Add cream cheese & chicken, stirring constantly until cream cheese melts.
• Spoon mixture in tortilla & roll up.
• Place enchiladas seam side down in baking dish.
• Sprinkle cheese & pour whipping cream evenly.
• Cover with foil & bake for 30 minutes.
• Take off foil & cook another 15 minutes or until cheese starts to turn golden brown.
  

Buffalo Chicken Sandwiches

*I make this all the time.

4 skinless, boneless chicken breast halves
1 (17.5 oz) buffalo wing sauce, divided (I use Frank's, but pick your favorite)
1 pkg dry Ranch salad dressing mix
2 tbsp butter
6 hoagie rolls, split lengthwise

• Place chicken in a slow cooker. Pour the mix & 3/4 of the wing sauce in.
• Cook on low for 6 hours. (adjust time for more or less chicken)
• Once the chicken has cooked, add the butter.
• Shred the meat finely.
• Put meat on bread.
• Depending on what you can handle, you may want to use the whole bottle of wing sauce or dilute it a little with some water.

Oreo Truffles

1 pkg Oreo cookies, finely crushed, divided
8 oz cream cheese, softened
2 pkg (8 squares each) Baker's semi-sweet chocolate, melted (I'm sure you can do a bag of chips)

• Mix cookie crumbs with the cream cheese until well blended.
• Shape into 1" balls.
• Dip balls in melted chocolate & place on wax paper lined cookie sheet.
  
• Refrigerate 1 hour or until firm.
  

Cheese Fondue

1/2 c milk
(2) 8 oz pkg cream cheese, cubed
1.5 c grated Parmesan cheese (I probably used the whole bag)
1/2 tsp garlic salt
1 loaf of french bread, cubed

• In a large sauce pan, cook & melt the milk & cream cheese over low heat until melted.
• Stir in Parmesan & garlic salt until melted.
• Transfer to a fondue pot or mini slow cooker.
• Serve with bread cubes
  

Sweet Potato Casserole (Yams)

8 yams cooked, mashed, sweet potatoes
1/2 c butter
1 c sugar
3 c mini marshmallows
2 eggs
1 c brown sugar
1 tsp vanilla
1/3 c flour
1/2 tsp cinnamon
1/3 c butter
1/3 c milk
1 c chopped pecans

• Combine yams, sugar, eggs, vanilla, cinnamon 1/2 c butter, pecans & milk.
• Beat until smooth.
  
• Spoon into a greased 2 qt casserole dish.
• Sprinkle with marshmallows.
• Combine brown sugar, flour, & 1/3 c butter.
• Sprinkle over top of casserole.
• Bake at 350 for 30 minutes.

Mint Brownies

1 8x8 pan of cooled Double Chocolate Ghiradeli brownie mix

Frosting
1.5 c powdered sugar
3 tbsp butter (don't melt the butter or the frosting will be runny. Just leave it out for an hour before you start making them)
1.5 tbsp milk
1 tsp mint flavoring
Green food coloring

• Mix together all ingredients & smooth on cooled brownies.
  
• Cover & cool in the fridge until frosting is hard.

Glaze
1.5 bars of Baker's unsweetened chocolate.
1.5 tbsp butter

• Melt & mix until consistency of runny syrup.
• Pour chocolate evenly over frosted brownies.
• Cover & put into fridge until chocolate is hardened.
• Remove 1 hour prior to serving.
• After hour has passed, cut into 1" squares.
  

Chocolate Butterscotch Rice Krispie Treats

1 c granulated sugar
1 c light corn syrup
1 c creamy peanut butter
5.5 c crisp rice cereal (rice krispies)
1 c semi-sweet chocolate chips
1 c butterscotch flavored chips

• Combine sugar & syrup in a large sauce pan. Bring just to a boil over medium heat, stirring constantly.
• Remove from heat. Stir in peanut butter.
• Stir in cereal.
• Press into greased 9x13 pan.
• Microwave chocolate & butterscotch chips on HIGH for 1 minute & stir. Continue to microwave & stir in 20 second intervals until smooth.
• Spread over cereal.
• Chill in pan for 20 minutes or until firm.

Mushroom, Shallot & Gruyere Pizza

flour for rolling
pizza dough of your choice
3 tbs extra virgin olive oil
2 shallots, thinly sliced
8 oz mixed cremini & wild mushrooms, wiped clean & thickly sliced or torn apart
Kosher salt
ground pepper
3/4 c grated Gruyere cheese (about 3/4 oz)
2 tsp fresh thyme leaves

• Arrange oven rack in the lower third of the oven. Place pizza stone, if using one on top of rack. Preheat oven to 500.
• In large 12" skillet, heat half the oil in medium high heat until hot but not smoking.
• Add half of shallots & mushrooms.
• Let mushrooms sear, without stirring, until edges are golden (about 5 min).
• Season with salt & pepper & transfer to a medium bowl.
• Repeat with remaining oil, shallots & mushrooms. Set aside.

• Divide dough in half. Sprinkle the working surface in flour & roll dough into 2 6" rounds.
• Transfer to pan or stone.
• Arrange mushroom & shallots over each pizza.
• Scatter tops with 1/2 c of the cheese & thyme.
• Sprinkle with salt & pepper.
• Bake 10 minutes.
• Top with remaining 1/4 c cheese & bake until crusts are golden brown or cheese is bubbling (5 min).

Deviled Eggs

6 hard-cooked eggs, peeled & cut lengthwise
1/4 c light mayo
1/2 tsp dried ground mustard
1/2 tsp white vinegar
1/8 tsp salt
1/4 tsp ground black pepper
Paprika for garnish

• Remove all egg yolks to a bowl & smash up.
• Add all ingredients EXCEPT paprika & mix well.
• Fill the empty egg white shells with the mixture & sprinkle lightly with paprika.
• Cover lightly with plastic wrap & refrigerate for up to 1 day before serving.
  

Baked Creamy Chicken Taquitos

1/3 c (3 oz) cream cheese
1/4 c green salsa
1 tbsp fresh lime juice
1/2 tsp Cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp granulated garlic
3 tbsp cilantro, chopped
2 tbsp green onions, sliced

2 c shredded chicken, cooked
1 c grated pepper jack cheese

small corn tortillas
kosher salt
Pam

• Heat oven to 425.
• Line a cooking sheet with foil & spray with Pam.
• Heat cream cheese in the microwave for about 20-30 seconds until its soft & easy to stir.
• Add salsa, lime juice, cumin, chili powder, onion powder, granulated garlic & stir to combine.
• Add cilantro, green onions, chicken & cheese & combine well.
• Place mixture on warm tortillas & roll them up as tight as you can.
• Place seam side down on baking sheet.
• Spray the tops lightly with Pam & sprinkle with kosher salt.
• Bake for 15-20 minutes or until golden brown.
  

Orange Julius

(1) 6 oz can frozen orange juice
2 cans water
1 c milk
1/2 c sugar
1 tsp vanilla
1 tray of ice

• Pour everything in a blender for about 20-30 seconds.
  

Cinnamon Rolls

Day 1
1 pkg active dry yeast
1/2 tsp sugar
1/2 c warm water

1/3 c instant dry milk
1/4 c sugar, plus 2 tbsp
1.5 tsp salt
1/3 c shortening
1 egg, slightly beaten
1 c warm water

5 c flour

• In large bowl, dissolve first 3 ingredients.
• Add 2nd group of ingredients & whisk well.
• Stir in half of the flour & mix well.
• Stir in the rest of the flour with a spoon.
• Turn dough out onto a lightly floured cutting board & kneed until smooth.
• Grease a medium bowl with shortening.
• Place dough in bowl & turn so that greased side is up.
• Cover in plastic wrap & then foil. Place in refrigerator over night. (can be kept refrigerated for 5 days)

Day 2
Filling:
1 c brown sugar
2 tbsp cinnamon
1/2 stick of butter, softened (I use almost whole stick)

Icing:
1.5 c powdered sugar
1/2 tsp vanilla
1 stick butter
2 oz cream cheese, softened
dash of salt

• Preheat oven to 400.
• Roll out dough in a large rectangle, about 1/4" thick.
• Spread softened butter over dough, leaving edges free.
• Mix cinnamon & brown sugar & spread over dough.
• Roll dough along the longest side & pinch edges to close.
• Slice 1" slices & place in greased cake pan.
• Bake for approx. 20 minutes.

While rolls are baking:

• Beat together icing ingredients.
• Refrigerate until needed.
  

Flautas

2 cans chicken, shredded
Monterrey Jack cheese
1 small can of green chilies
1 tsp Cumin
salt & pepper
tortillas

• Heat oil up in pan.
  
• Mix all ingredients & roll up in tortillas. Hold together by placing 2 toothpicks in each flauta.
  
• Fry flautas until golden brown on all sides.

Sopapilla Cheesecake

1.5 c sugar, split
1 tsp cinnamon
(2) 8 oz cream cheese, softened
1 tsp vanilla
2 cans crescent rolls
1 stick butter

• Preheat oven to 350.
• In small bowl, mix 1/2 c sugar with 1 tsp cinnamon. Set aside.
• Melt butter & set aside.
• Whip cream cheese, vanilla & 1 c sugar until light & fluffy.
• In a 9x13 pan, place 1 can of crescent rolls.
• Spread cream cheese mixture evenly on top.
• Place 1 can of crescent rolls on top of cream cheese mixture.
• Pour butter over top.
• Sprinkle sugar & cinnamon mixture on top.
  
• Bake for 30 minutes.
  

Taco Bake

1 lb ground beef
1 pkg taco seasoning
1/2 c water
1 can corn, drained
8 oz can tomato sauce
(2) Jiffy corn bread mix
shredded cheddar cheese

• Brown & drain beef in large skillet.
• Add everything EXCEPT corn bread mix & cheese.
• Pour into dish.
• Prepare corn bread as directed on box.
• Spoon corn bread batter over meat mixture.
• Bake at 400 for 20 minutes.
• Sprinkle cheese on top & bake for another 2 minutes.
• Serves 4
  

Chocolate Sheath Cake

2 c flour
2 c sugar

• Mix together

Put the following in a sauce pan & bring to rapid boil:
1/2 c Crisco
1 stick butter
4 tbsp cocoa
1 c water
1/4 tsp salt

• Pour this mixture over the flour & sugar & mix well.
• Add 1/2 c buttermilk, 2 eggs, 1 tsp baking soda, 1 tsp cinnamon, 1 tsp vanilla & mix well.
• Pour batter into a greased 9x13 pan.
• Bake at 375 for 25-30 minutes.

Icing

• Start making icing 5 minutes before cake is done.
• In a sauce pan put 1 stick of butter, 4 tbsp cocoa, 6 tbsp milk.
• Melt, stir, boil.
• Remove from heat & add 4 c powdered sugar, 1 tsp vanilla, 1 c chopped pecans.
• Stir with a whisk until smooth-no lumps.
• Pour over the cake & spread evenly.
  

Death by Chocolate

*Surprisingly healthy-er.

2 pkg sugar free chocolate pudding
3 c milk
(2) 12 oz fat free whip cream
heath bars
1 low fat brownie mix

• Mix pudding & milk.
• Add 1 tub of whip cream. Refrigerate.
• Cook brownies & cool.
• Cut brownies into bite size pieces.
• In a tall glass dish layer brownies, pudding, whip cream & heath bars
  

Hacked Chicken Soft Tacos

3 tbsp olive oil
2 lbs of chicken thighs
salt
3 tbsp ancho chile powder
1 large yellow onion, thinly sliced
4 cloved garlic, minced
1 ancho chile, coarsely chopped
2 New Mexican chilies, coarsely chopped
4 c chicken stock (you can buy chicken broth in cans or box if you don't have stock)
6 sprigs cilantro, plus more chopped for garnish
12 flour tortillas
Salsa Verde (optional)

• Preheat oven to 350.
• Heat oil in large Dutch oven over medium high heat.
• Season chicken with salt & ancho chile powder.
• Sear, skin side down in the oil until golden brown. Turn over on the other side. Remove onto plate.
• Add onion to the pan & cook until lightly golden brown.
• Add garlic & cook for 1 minute longer.
• Add chicken back to the pot.
• Add chilies, stock, cilantro & bring to boil.
• Cover & roast in the oven until chicken easily falls away from the bone (45 min).
• Remove chicken from pot & strain the cooking liquid into a bowl.
• When chicken is cool enough to handle, remove bones & shred.
• Place reserved cooking liquid in medium sized pan & bring to a simmer.
• Add the shredded chicken. Turn off heat & let warm.
• Put warm chicken in tortillas & roll into burrito.
• Serve with Salsa Verde & chopped cilantro.

Salsa Verde
1 tbsp olive oil
1/2 medium red onion, coarsely chopped
1/2 jalapeno, coarsely diced
4 tomatillos, husked & coarsely chopped
1.5 tbsp fresh lime juice
1 tbsp honey
1/8 c chopped cilantro leaves
salt & ground pepper

• Heat oil in large skillet over medium heat.
• Add onion & jalapenos & cook until soft.
• Add tomatillos & cook until soft (10-15 min).
• Transfer mixture to a blender.
• Add lime juice, honey, cilantro & blend until smooth.
• Season with salt & pepper.
  

Turkish Delights

*Remember these from The Lion, Witch & the Wardrobe?

8 oz orange Jello (or your favorite flavor)
1 c boiling water
1 tbsp orange juice or fresh lemon juice
1/8 tsp salt
powdered sugar

• Boil water & add jello.
• Stir & simmer until foamy on top.
• Add salt & juice.
• Remove from heat & pour into 8" pan.
• Chill til firm.
  
• Cut up & toss in plastic bag with powdered sugar.
  

Original Nilla Banana Pudding

*The warm version!

3/4 c sugar, divided
1/3 c flour
dash of salt
3 eggs, separated
2 c milk
1/2 tsp vanilla
1 box Nilla Wafers
5 medium ripe bananas, sliced

• Preheat oven to 350.
• Mix 1/2 c sugar, flour & salt in top of double boiler.
• Blend in 3 egg yolks & milk.
• Cook uncovered over boiling water for 10-12 minutes or until thickened, stirring constantly.
• Remove from heat.
• Stir in vanilla.
• Spread small amount of custard on bottom of a 1.5 qt baking dish.
  
• Layer wafers & then bananas. Repeat to have 3 layers, ending with custard.
• Beat egg whites on high speed until soft peaks form.
• Spoon over custard evenly, sealing well to edge.
• Bake 15-20 minutes until lightly browned.
• Cool slightly.
• Top with Nilla Wafers right before serving.
  

Chocolate Raspberry Brownies

10 oz pkg Hershey's Raspberry chips
1/4 c butter
2 eggs
1 tsp vanilla
1 c flour
1/2 c sugar
1 tsp baking powder

• Heat oven to 350.
• Grease 8" square baking pan.
• In medium sauce pan combine raspberry chips & butter. Cook over medium heat, stirring occasionally until melted. Remove from heat.
  
• Add eggs & vanilla. Stir until well blended.
• Add flour, sugar & baking powder. Stir until well blended.
• Spread batter into pan.
  
• Bake25-30 minutes.
• Cool completely.
  

Wassil

1 gallon apple cider
2 c pineapple juice
2 c orange juice
2 caps full lemon juice
2 cinnamon sticks
8 whole cloves
Sprinkle of Red Hots
Ginger ale (for fizz-optional)

• Serve hot.
  

Spinach & Bacon Quiche

*Always a crowd pleaser.

6 large eggs, beaten
1.5 c heavy cream
salt & pepper
2 c fresh baby spinach, chopped
1 lb bacon, cooked & crumbled
1.5 c shredded swiss cheese
1 9" pie crust

• place pie crust into pie plate. Preheat oven to 375.
  
• Combine eggs, cream, salt & pepper & mix.
• Layer the spinach, bacon & cheese in pie crust.
• Pour egg mixture on top.
• Bake 35-45 minutes until it's set.
• Serves 8.
  

Hello Dollie Bars

*Super fast!

1 stick butter
1 c graham cracker
1 1/3 c coconut
1 c chocolate chips
1 c chopped pecans
1 can Eagle Brand milk

• Melt butter in 9" square pan.
• Spread graham cracker crumbs over the butter & press into pan.
• Layer coconut, chocolate chips & pecans.
• Pours Eagle Brand milk over top. Don't mix.
• Bake at 350 for 30 minutes.
  

Mini Cherry Cheesecakes

1 can cherry pie filling
aluminum foil cupcake liners
box Nilla Wafers
(2) 8 oz cream cheese, softened
1/2 c sugar
3 eggs
1 tsp vanilla

• Place liners in cupcake pan. Place 1 Nilla Wafer round side up in each liner.
• Beat cream cheese.
• Add sugar.
• Add eggs 1 at a time.
• Add vanilla. It should be soupy. More like a cake mix.
• Pour batter into liners a little more than halfway up.
• Bake at 350 for 17 minutes or until edges turn a little brown. (However if edges are brown, sometimes it gets dried out)
  
• Let cool.
• Dot cherry pie filling on each one.
  

The Black Beast aka Flourless Chocolate Cake

Cake
1 c water
3/4 c sugar
9 tbsp unsalted butter, diced
18 oz bittersweet or semisweet chocolate, chopped
6 large eggs

Ganache
1 c heavy whipping cream
8 oz bittersweet or semisweet chocolate, chopped
lightly sweetened whipped cream

For Cake

• Preheat oven to 350.
• Butter 10" spring formed pan.
• Line bottom of pan with parchment & butter it.
• Wrap 3 layers of heavy duty foil around outside of pan, bringing foil to rim.
• Combine water & sugar in small sauce pan.
• Bring to boil over medium heat, stirring until sugar dissolves.
• Simmer 5 minutes. Remove from heat.
• Melt butter in large sauce pan over low heat.
• Add chocolate & whisk until smooth.
• Whisk sugar syrup into chocolate & cool slightly.
• Add eggs to chocolate mixture & whisk until blended.
• Pour batter into prepared pan.
• Place cake pan into large roasting pan.
• Add enough hot water to come up sides of cake pan.
• Bake cake about 50 minutes, until center no longer moves.
• Remove from water bath. Transfer to rack. Cool completely.

For Ganache

• Bring whipping cream to simmer in small sauce pan over medium heat.
  
• Remove from heat. Add chocolate & whip until smooth.
• Pour over top of cake still in pan.
• Refrigerate cake until ganache is set-about 2 hours.
  

Marinated Pasta Salad

16 oz bow tie pasta-cook & drain-marinate 8 hours in:
1/2 c oil
2/3 c teriyaki sauce
1/2 tsp salt
1/2 tsp pepper
6 tbsp sugar
2/3 c vinegar

• Put in ziplock bag & refrigerate.

Salad
10 oz baby spinach
6 oz Craisins
(2) 11 oz cans Mandarin oranges
6 oz honey roasted peanuts
1/8 c sesame seeds

• Spread spinach, then pasta on large platter.
• Toss lightly & add remaining ingredients.
• Marinade will act as dressing.
  

Strawberry & Spinach Salad

1 lb fresh strawberries
14 oz baby spinach
Gorgonzola cheese
Dressing
5 oz sugar
3/4 tsp Worcestershire sauce
1/2 tsp Paprika
1/2 c olive oil
1/2 c balsamic vinegar
2 tbsp sesame seeds

• Wash & hull strawberries & set aside.
• Wash spinach & remove any stems.
• In bowl, whisk together remaining ingredients.
• Slice strawberries in half & mix with spinach.
• Pour dressing over salad & add Gorgonzola.
  

Cherry Cheesecake

*Quick & easy.

8 oz cream cheese, softened
Eagle Brand milk
1/3 c lemon juice
1 tsp vanilla
9" graham cracker crust
1 can cherry pie filling

• Mix 1st 4 ingredients.
• Chill for 3 hours.
• Add cherries
  

Tuscan Garlic Chicken

*I request this every time I go home.

1.5 c flour, plus 1 tbsp
1 tbsp salt
2 tsp black pepper
2 tsp Italian herb seasoning
3 lb boneless skinless chicken breasts
3 oz vegetable oil, divided
1 lb penne pasta
1 tbsp garlic, chopped
1 red pepper, julienne cut
1/2 c white wine
1/2 lb whole leaf spinach, stemmed
1 pint heavy cream
1 c Parmesan cheese, shredded

• Combine 1/5 c flour, salt, pepper & Italian herb seasoning in shallow dish.
• Dredge chicken in the mixture (shake in plastic bag).
• Saute chicken in batches over medium high heat with enough oil to coat-About 2-3 minutes on each side until golden brown.
• When finished, transfer skillet to oven & bake at 350 for 15 minutes.
• Prepare pasta. Drain. Set aside.
• While pasta is cooking, heat 1/2- 1 oz oil in sauce pan.
• Add garlic & red pepper & cook for 1 minute.
• Slowly add 1 tbsp flour & stir.
• Add white wine & bring to boil for 1 minute.
  
• Add spinach & cream & bring to boil. Sauce is done when spinach is wilted.
• Stir in Parmesan cheese.
• Pour sauce over pasta.
• Top with chicken & Parmesan cheese.
  

Chicken Parmesan

5 chicken breast, split
2 eggs, beaten
1 c bread crumbs
1/4 c cooking oil
2 jars Prego 3 Cheese
grated Parmesan
mozzarella slices
spaghetti noodles

• Place chicken breast half between wax paper & pound to 1/4" thickness.
• Sprinkle with salt. Dip in egg, then bread crumbs.
• In skillet, heat 2 tbsp oil.
• Brown chicken cutlets, about 2 minutes on each side.
• Pour 2 jars of Prego Spaghetti sauce (3 cheese) into 9x13 dish.
• Place chicken cutlets on top of sauce & pour remaining sauce over them.
• Sprinkle with grated Parmesan cheese.
• Cover & chill several hours overnight.
  
• Bake at 350 for 50 minutes.
• Place mozzarella cheese slices over cutlets & melt.
• Serve on top of spaghetti
  

Broccoli Cheese Soup

10 oz pkg frozen broccoli
1 c thinly sliced carrots
1 cut finely chopped celery
3.5 c chicken broth
3 tbsp butter
1.2 c chopped onion
2 tbsp finely chopped parsley
1 tsp garlic powder
1/4 c flour
3 c milk
1.5 c grated American Cheese (use slices)
1/2 c sour cream
1/2 tsp Tabasco
salt & pepper

• Steam broccoli, carrots & celery until tender.
• Puree in blender w/ 1/5 c chicken broth.
• Melt butter in medium skillet. Add onion, parsley & saute until onion is transparent.
  
• Add garlic powder, flour & cook over medium heat for 3 minutes.
• Add milk, gradually stirring until smooth.
• Combine with vegetables & broth in sauce pan & cook over low heat for 30 minutes.
• Stir in cheese, sour cream & Tabasco.
• Add salt & pepper
  

Alfredo Sauce

1/4 c butter
1 c whipping cream
2 Tbsp cream cheese
salt & WHITE pepper to taste
1/4 c freshly grated Parmesan cheese
1 tsp garlic powder

• Melt butter in large skillet.
• When butter foams, add cream & cream cheese.
• Simmer over medium heat until it slightly thickens.
• Season with garlic powder, salt & WHITE pepper.
• Add Parmesan once you mix the noodles & sauce.

Lemon Meringue Pie

(1) 9" pre-baked pie crust
Filling
4 large egg yolks
3 large eggs
1 c sugar
3/4 c lemon juice
2 tbsp corn starch
1 stick butter, cut into small pieces
Meringue
4 large egg whites
1/4 tsp corn starch
1/4 tsp cream of tartar
1/2 c sugar
1 tsp vanilla

• Preheat oven to 350.
• Use double boiler (have water already boiling in bottom). Whisk together egg yolks, eggs, sugar, lemon juice & corn starch. Cook over medium heat stirring occasionally til thick enough to coat the back of a spoon. DO NOT let mixture boil.
• Remove from heat (top part) & stir in butter.
  
• Pour into pie crust.
• Meringue-beat egg whites til foamy.
  
• Add corn starch & tartar & beat til soft peaks form.
  
• Add sugar gradually & vanilla on high until stiff, but not dry.
• Put meringue over filling, making sure it goes to the crust.
• Sprinkle with sugar.
• Bake 12-15 minutes until meringue is lightly browned.
  

Mousse Pudding

1/4 c cocoa
3 tbsp corn starch
2/3 c sugar
1/4 tsp salt
2 c milk
1 c heavy cream
sweetened whipped cream
2 tbsp butter
1.5 c mini marshmallows
Crumbled toffee crunch

• Combine cocoa, sugar, corn starch & salt in medium pan.
• Gradually blend in milk.
• Cook over medium heat, stirring constantly until mixture boils.
• Boil & stir 1 minute. Stir occasionally so it doesn't burn.
  
• Remove from heat & blend in butter.
  
• Pour into bowl & cover with plastic wrap. Chill.
• Just before serving, whip heavy cream until soft peaks form.
• Fold in heavy cream & marshmallows.
• Spoon into dishes.
• Garnish with sweetened whipped cream & toffee crunch.
  

No Bake Cookies

2 c sugar
1/2 c milk
1 stick butter
5 tbsp cocoa

• Mix & bring to boil. Cook for 60 seconds. Remove from heat & add:
  

2 tsp vanilla
1/2 c peanut butter
2.5 c oats
1/2 c nuts

• Drop on wax paper & let cool.
  

Chocolate Plunge

2/3 c light corn syrup
1/2 c whipping cream
(2) 4 oz pkg of Bakers German Sweet chocolate

• Microwave corn syrup & cream for about 1.5 minutes or until it comes to a boil.
• Stir in chocolate until it completely melts.
• Serve warm with fruit, cookies or pretzels.
  

Fruit Dip

1 pk cream cheese, softened
1 c Cool Whip
1 c powdered sugar

• Mix all ingredients until smooth.
• Refrigerate.
• Goes great with fruit.
  

Cling Ons

3.5 c Rice Chex
3.5 c Corn Chex
8 tbsp peanut butter
4.5 c marshmallows
1/4 c butter
1 bag M&Ms

• Grease 9x13 dish.
• Melt butter, peanut butter & marshmallows for 2 minutes. Stir until smooth.
• Throw everything else in & mix.
  
• Spread out into dish & refrigerate for 1 hour.
  

Bean & Bacon Soup

1/2 lb bacon, cut into 1/2" pieces
1 small onion, finely diced
2 medium carrots, peeled & cut into 1/4" pieces
2 celery stocks cut into 1/4" pieces
(2) 14 oz cans chicken broth
2 cans white beans, drained & rinsed
3/4 tsp herbs de provence
1/2 tsp salt
1 pinch ground pepper

• Cook bacon & set aside.
• Pour all but 1 tbsp bacon fat from the pan. Cook onions, carrots & celery in fat for about 3 minutes or until softened. Add broth, 2 c water & bring to boil. Reduce heat to medium & simmer until vegetables are tender (15 min). Add beans, herbs, salt, pepper, bacon & simmer a few more minutes.
• serves 4-6 people
  

Lemon Squares

2 c flour
2 sticks of butter, melted
1/2 c powdered sugar
2 c sugar
2 tbsp flour
1/2 tsp baking powder
1/4 tsp salt
4 eggs
1/3 c lemon juice

• Melt butter in 9x13 pan.
• Mix 2 c flour & powdered sugar. Pour into pan & stir in butter. Press down firmly.
• Bake at 350 for 20 minutes.
• Beat eggs & lemon juice.
• Sift together sugar, 2 tbsp flour, baking powder & salt.
• Add mix to eggs & lemon juice.
• Pour on top of baked crust while hot.
  
• Bake at 350 for 20 minutes.
• Sprinkle with powdered sugar.
  

Pumpkin Chocolate Cheesecake

*Must have on Thanksgiving

Crust
3/4 c graham cracker crumbs
3 tbsp light brown sugar
5 tbsp unsalted butter, melted
1.5 tsp vanilla

Swirl
3 oz bittersweet chocolate, chopped
1/4-1/3 c heavy cream

Filling
(2) 8 oz pkg cream cheese, softened
2/3 c sugar
1/2 c canned pumpkin (non pie filling)
1/4 tsp ground cinnamon
1/4 tsp ground pepper
1/8 tsp ground cloves
1/4 c heavy cream
5 eggs

• Preheat oven at 275.
• Crust-press into 9" cheesecake pan with 2" sides.
• Swirl-melt in double boiler.
• Filling-mix cream cheese & sugar at medium speed. Add pumpkin, spices & cream. Beat in eggs 1 at a time.
  
• Pour filling over crust.
  
• Drizzle swirl.
• Place cheesecake pan into larger pan & pour 1/2" boiling water.
• Bake 1 hour.
• Chill 2 hours.
  

Rocky Road Brownies

1.5 c flour
2 c sugar
1/2 c cocoa
1/2 tsp salt
1 tsp baking powder
1.5 c shortening
4 eggs
2 tsp vanilla
2 tbsp corn syrup
1/2 c nuts
1/2 c chocolate chips
mini marshmallows

• Mix all dry ingredients.
• Add eggs & shortening.
• Add remaining ingredients.
• Spoon into greased jelly roll pan.
• Bake at 350 for 15 minutes.
• Remove from oven & sprinkle marshmallows.
• Cook for 5 more minutes.
  

Chocolate Chip Cookies

1/2 c butter
1.5 c Crisco
1.75 c brown sugar
1.25 c sugar
3 eggs
2 tsp salt
2 tsp baking soda
2 tsp vanilla
4.5 c flour
16 oz chocolate chips

• Cream butter & shortening.
• Add sugars.
• Beat in eggs.
• Add remaining dry ingredients.
• Bake at 350 for 9-11 minutes.
  

Fajitas

*The best flavoring hands down!

Skirt steak
2 bottles Allegro Marinade
1/4 c lime juice
fajita seasoning (I use Fiesta brand, not from Fiesta grocery store)
salt

• Marinate overnight
• Remove & coat with fajita seasoning.
• Cook on grill on high for 2-3 minutes on each side.
• Lower heat to low & continue cooking til done for 10-15 minutes, turning & basting with marinade every 3 minutes.
  

Lasagna

*I have never had a better tasting lasagna than my mom's (this one).

1 lb Italian sausage
1 clove garlic, minced
1 tbsp basil
1.5 tsp salt
28 oz whole or diced tomatoes
(3) 6 oz can tomato paste
10 oz lasagna noodles
2 eggs
3 c ricotta cheese
2 tbsp parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb sliced mozzarella cheese
1 lb sliced muenster cheese
1/2 c Parmesan cheese

• Brown meat slowly. Spoon off excess fat.
• Add next 5 ingredients.
• Simmer uncovered for 30 minutes, stirring occasionally.
• Cook noodles in boiling salted water until tender. Drain & rinse.
• In a bowl, beat eggs, ricotta cheese, parsley, salt & pepper.
• Spray 9x13 baking dish with Pam.
• Layer half the noodles in dish.
• Spread half the ricotta filling over noodles.
• Layer half the mozzarella & muenster on top of ricotta.
• Add half the meat sauce over the cheese.
• Sprinkle half the Parmesan over meat sauce.
• Repeat layers one more time.
• Bake at 375 for 30 minutes.
• If you refrigerate first, then bake longer for 40-45 minutes.
• Let stand 10 minutes before serving
  

Gorgonzola Dressing

*I could eat this by the spoonfuls.

2 tsp olive oil
4 oz Pancetta (cut into small pieces)
2/3 c butter milk
1/2 c sour cream
1 large garlic clove, minced (I use the jar kind)
6 oz crumbled Gorgonzola
salt & pepper

• Heat the oil in a skillet on medium heat.
• Saute Pancetta until crip & golden (about 5 minutes).
• Using a slotted spoon, transfer the Pancetta to a paper towel lined plate to drain the excess oil.
• Stir butter milk, sour cream & garlic in medium bowl to blend.
• Mix in Gorgonzola.
• Season with salt & pepper.
• Cover & refrigerate.
• Stir to blend before using, adding milk to thin it if necessary.
• Can be made up to 2 days in advance.
• Taste best over 1/4 wedge iceberg lettuce.
  

Broccoli Cheese Casserole

2 bags Success Rice
Cheddar cheese
salt & pepper
2 cans Cream of Chicken soup
frozen broccoli florets

• Boil rice & drain. Pour into casserole dish.
  
• Boil broccoli & drain.
  
• Mix soup into rice.
• Add broccoli, salt, pepper, cheese & mix.
• Bake at 350 for 30 minutes
  

Pasta Salad

1 pkg spiral pasta
1 1/4 c olives (sliced)
1 c red pepper (chopped)
1/4 lb hard salami (cut into thin strips)
1 small red onion (cut into rings)
1/2 c grated Parmesan cheese
1/4 c Wishbone Italian salad dressing

• Cook pasta, rinse & drain.
• Combine olives, red pepper, salami, red onion, Parmesan & dressing.
• Add pasta & toss well.
• Chill.
• Serves 6
  

Pink Fruit Salad

*Great on a hot day!

1 can Eagle Brand milk
1 can cherry pie filling
9 oz Cool Whip
1 can mandarin oranges (drained)
1/2 c pecans
8 oz crushed pineapples (drained)
1/2 c coconut
2 c mini marshmallows

• Mix milk & Cool Whip.
• Add fruit.
• Add the rest of ingredients.
• Chill.
  

Pasta Fagioli

40 oz can Clamato juice
26 oz can pureed tomatoes
14 oz can beef consomme
14 oz water
3 tbsp chicken soup base
1 tsp oregano
1 tsp basil
1/4 tsp paprika
1/4 tsp garlic powder
1 lb lean ground beef
1 medium onion (finely chopped)
4 ribs celery (chopped)
4 carrots (thinly sliced)
1/2 medium cabbage (shredded)
19 oz can kidney beans (drained)
19 oz can navy beans (drained)
1.5 c cooked corkscrew pasta

• Bring 1st 9 ingredients to a boil & let simmer 30 minutes.

• Saute beef til brown & set aside.
• Saute onion, celery, carrots & cabbage until soft.
• Add to soup & simmer 30 minutes.
• Add beef, beans, pasta & simmer for 20 minutes.
• Serves 8
  

Tortilla Rollups

(3) 8 oz pkg cream cheese
1 c. sour cream
1 small onion (grated)
5 jalapenos (finely chopped)
juice from 1/2 of a lime
bottle of hot sauce
1 pkg tortillas

• Mix all ingredients.
• Soften tortillas.
• Spread mix over tortilla & roll up.
• Chill for 1 hour.
• Cut into bite sized pieces.
  

Cucumber Sandwiches

1 cucumber
1 c water
1/2 c cider vinegar
8 oz cream cheese (softened)
1/4 c mayo
1/4 tsp garlic powder
1/4 tsp onion salt
1/8 tsp Worcestershire sauce
36 thin bread slices (small french or sour dough would taste great)
Paprika

• Slice cucumber & put in bowl with water & vinegar. Let stand 30 minutes.
  
• Mix cream cheese, mayo, garlic powder, onion salt & Worcestershire sauce.
  
• Spread onto bread.
• Sprinkle paprika on spread.
• Top with cucumber & olive.
  

5 Layer Bean Dip

2 cans bean dip
3 avacados
2 tbsp lemon juice
salt & pepper
8 oz sour cream
1 pkg taco seasoning
1/2 c mayo
1 can black olives (sliced)
1 bunch green onions
3 medium tomatoes
cheddar cheese

• Layer 1--spread bean dip in 9x13 inch glass dish.
• Layer 2--mix avacados, lemon juice, salt, pepper & spread into dish.
• Layer 3--mix sour cream, taco seasoning, mayo & spread into dish.
• Layer 4--mix olives, green onions & tomatoes & spread into dish.
• Layer 5--Sprinkle desired amount of cheese over top.
• Refrigerate for 1 hour.
  

Pumpkin Bread

3.5 c flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground allspice
3 c sugar
1 c vegetable oil
4 eggs lightly beaten
2 c pumpkin
1/4 c water
1.5 c chopped pecans

• Mix 1st 7 ingredients.
• Add remaining ingredients EXCEPT pecans, beating until blended.
• Stir in pecans.
• Pour batter into 2 greased loaf pans.
• Bake at 325 for 1 hour.
  

Banana Nut Bread

3 ripe bananas

1 c. sugar

2 eggs

4 Tbsp. butter, melted (1/2 stick)

1/4 tsp. salt

1 tsp. baking soda

1 1/2 c. flour

1/2 c. chopped pecans

• Mix bananas, sugar, eggs 
• Melt butter in microwave.  Add butter, salt to mixture.
• Add baking soda, flour, and chopped nuts. 
• Pour into greased and floured loaf pan. 
• Bake at 350 degrees for 50-55 minutes

Honey Dijon Sauce

1.5 tbsp dijon
yellow mustard
6 tbsp mayo
3-6 shakes Tabasco sauce
1/2 tsp lemon pepper
4 finely chopped green onion
3 tbsp brown sugar
1 tbsp honey

• Mix all ingredients.
• Serve warm.
• Goes great on Blackened Chicken Sandwiches.
  

Pizza Sauce

*Warning--This is THE BEST pizza sauce recipe ever!

8 oz tomato sauce
6 oz tomato paste
1 tbsp olive oil
1 tbsp basil
1/2 tsp oregano
1/4 tsp garlic powder
pinch of salt & pepper
sugar to taste (I usually use 2 heaping large spoonfuls...at least)

• Mix all ingredients in a pot on the stove.
• Makes enough for 2 pizzas. Depending on how many pizzas I sometimes add more tomato paste. If sauce is too thick, add water.
• I use the Bridgeford bread for dough. You can find it in the frozen foods aisle.
  

Spaghetti Sauce

mixed ground beef
chopped medallion onion
1/2 c. bread crumbs
2 eggs
1 tsp. salt
1/2 tsp. pepper
2 tsp. parsley
1 tsp. oregano
1 large can whole tomatoes
6 oz tomato paste
8 oz tomato sauce
1/4 tsp. garlic
1/4 tsp. basil
sugar to taste

• Make 8 meatballs & brown the rest in the pan.
• Sprinkle with salt, pepper, parsley & oregano.
• Drain grease.
• Add remaining ingredients