Chocolate Mousse

1/4 c cocoa
3 Tbsp cornstarch
2 c milk
1 c heavy cream
Rediwhip
2/3 c sugar
1/4 tsp salt
2 Tbsp butter
1 1/2 c marshmallows
topping of your choice

• Combine cocoa, sugar, cornstarch, and salt in a double boiler.
• Blend in milk w/ whisk on medium high heat until it starts to boil.
• Stir for 1 minute until mixture thickens.
• Remove from heat, add butter and stir.
• Cover chocolate mixture with plastic wrap & refrigerate.
• Before serving, whip cream until soft peaks form.
• Fold cream into chocolate.
• Fold marshmallows into mixture.
• Squirt Rediwhip on top and add topping.

Guiltless Alfredo Sauce

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

• Place milk, cream cheese, flour, and salt in a blender and blend until smooth.  
• In a non-stick sauce pan, melt butter on med-high heat and add garlic. Let the garlic saute for about 30 seconds, you don’t want to burn it.

• Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.

• When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
• *Recipe from Our Best Bites

Spinach and Feta Pasta

8 oz Penne

1 28-oz. can diced tomatoes

3 c. fresh spinach (you don’t even have to chop it! Could life get any better??)

1 onion, finely chopped

5-6 cloves garlic, minced or pressed
A handful of fresh mushrooms, chopped

4 oz. feta cheese, crumbled

Salt and pepper to taste

• Bring a large pot of salted water to boil and add pasta. Cook according to package directions. 
• In the meantime, heat a little olive oil in a skillet over medium heat. Add onions, garlic, and mushrooms and cook until tender. 
• Add spinach and cook until wilted. 
• Add tomatoes, heat through, and then add drained pasta and crumbled feta. Add salt and pepper to taste. 
• *Recipe is from Our Best Bites

Berry Poppyseed Dressing

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

• Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth 
• Then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.
• *Recipe from Our Best Bites

Grilled Chicken & Berry Salad

1/2 head Romaine lettuce, washed and chopped into bite-sized pieces
6-8 oz. baby spinach
12-16 oz. chicken, marinated, grilled, and sliced*
8 oz. strawberries, sliced
8 oz. blueberries
4 oz. crumbled Feta or shredded fresh Parmesan cheese
1 c. sliced almonds, toasted
*Berry Poppy Seed dressing goes with this salad.
*Recipe from Our Best Bites

Chile-Lime Mango Chicken Kabobs

6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes

• In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne, salt and sugar. Place in a zip-lock bag and add the chicken and mango and coat with marinade. Cover and refrigerate for 2-4 hours.
• Thread onto skewers & grill.
• *Recipe from Our Best Bites

Focaccia Bread

2 1/2 to 3 cups bread flour
1 tbsp dried rosemary leaves, crumbled
1 tbsp sugar
1 tsp salt
1 package regular or quick active dry yeast (2 1/4 tsp)
5 tbsp olive oil, divided
1 cup very warm water
1/4 cup grated parmesan cheese
Cornmeal

• In a KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt and yeast.  Add 3 tbsp oil and the warm water.  Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.  Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.  

• Using dough hook, knead 5-8 minutes or until dough is smooth and springy.  Grease large plate with shortening.  Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise until doubled in size.  Dough is ready if indentations remain when touched.  

• Generously sprinkle a cookie sheet with cornmeal. 

• Gently push fist into dough to deflate.  Divide dough in half.  Shape each half into a 6-8 inch round (about 1" thick) piece on the cookie sheet.  Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise until dough has doubled in size. 

• Gently make 1/2-inch deep depressions about 2 inches apart in dough with fingers.  Carefully brush with 2 tbsp oil, sprinkle with cheese.  Bake at 400 degrees for 15-20 minutes or until golden brown.  Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.

Pesto-Chicken Penne Casserole

1 pkg 16 oz penne pasta
6 cups cubed cooked chicken
4 cups (16 oz) shredded italian cheese blend
3 cups fresh baby spinach
1 can (15 oz) crushed tomatoes
1 jar (15 oz) alfredo sauce
1 jar (10 oz) prepared pesto
1-1/2 cups 2% milk
1/2 cup seasoned bread crumbs
1/2 cup grated parmesan cheese
1 tbsp. olive oil

• Cook pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, cheese blend, spinach, tomatoes, alfredo sauce, pesto & milk.  Drain pasta and add to chicken mixture; toss to coat. 

• Transfer to two greased 8-inch square baking dishes.  In a small bowl, combine the bread crumbs, parmesan cheese and oil; sprinkle over casseroles. 

• Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 degrees for 40-45 minutes or until bubble. 

Pumpkin Fluff

1 15oz can pumpkin pie mix
1 16oz tub Cool Whip
1 5oz box instant vanilla pudding
1 tsp pumpkin pie spice

• Mix all ingredients until smooth. Refrigerate  

Crispy Coconut Chicken Fingers

12 chicken tenders (ya know, more or less…)
1-2 eggs (start with one and crack another if it runs out)
1/2 C flour
1 C sweetened coconut flakes
1 C panko bread crumbs
1 1/2 tsp garlic powder
3/4 tsp table salt
3/4 tsp curry powder
1/4 tsp onion powder
1/8 tsp cayenne pepper

• preheat oven to 450 degrees. 
• Give coconut a rough chop so it’s about the same size as the panko pieces.  Combine it with Panko and spices in a shallow dish. Mix well to distribute all of the spices. 
• Place the flour in another shallow dish, and the egg in another. Give the egg a quick beating. 
• Working with one chicken tender at a time, dredge in flour and then dip in egg, and then finally coat in the coconut Panko mixture. Press in with your fingers to make sure the entire thing is well coated.

• Place chicken tenders on a foil-lined baking sheet (for easy clean up!) that has been sprayed with non-stick cooking spray. I give mine a teeny drizzle of olive oil on top to help them crisp nicely, but it’s optional.
• Bake in your 450 degree oven for about 20 minutes or until juices run clear.
• *Recipe is from Our Best Bites

Caramel-Glazed Apple Cake

Cake
1 c packed light brown sugar
1 c granulated sugar
1.5 c vegetable oil
3 eggs
3 c flour
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
5 Granny Smith green apples

Caramel Glaze
4 Tbsp butter
1/4 c granulated sugar
14 c light brown sugar
pinch of salt
1/2 c heavy cream

• 
  Preheat oven to 325 degrees. Butter and flour a 9x13 inch pan.
• To prepare the cake, beat both sugars and oil in a mixing bowl until very well blended. Add eggs 1 at a time beating well after each addition. 
• Sift together flour, baking soda, cinnamon, nutmeg and salt; Gradually add to egg mixture, mixing just until blended. Stir in apples, pecans and vanilla; pour into pan.
• Bake 50-75 minutes. Let cool in the pan while preparing glaze.
• To prepare the glaze, melt butter in a saucepan over low heat. Stir in both sugars and salt; cook over medium low heat for 2 minutes. Add cream and boil for 2 minutes, stirring constantly.
• Poke holes in the cake with a skewer or toothpick. Pour on the glaze. Serve warm.

Pesto Chicken Stuffed Shells

12-16 jumbo pasta shells
6 oz cream cheese, softened
1 cup freshly grated Parmesan or Asiago cheese + 1/4 cup for topping
3 tablespoons pesto
2 cups shredded cooked chicken
2 cloves garlic, minced
salt and pepper to taste

• In a large pot, boil water to cook shells to al dente. Drain & set aside.
• Mix the rest of the ingredients except for the 1/4 cup cheese.
• Stuff mixture into shells. Place shells into baking dish & sprinkle extra cheese over top.
• Bake at 350 for 30 minutes uncovered.
• *Recipe is from What's Cooking Chicago?
• **Need to find some sort of sauce to go with it so the shells won't be so dry.

Apple Vinegarette Dressing

1/4 c sugar
1/2 c apple cider vinegar
1 Tbsp poppy seeds
1 Tbsp mustard (dried)
1 tsp salt
1/4 to 1/2 of a small red onion
1/2 c canola oil

• put everything in the blender & pulse to combine and chop onion.
• add oil and blend until well mixed.

*Salad- Romaine lettuce, spinach lettuce, sliced strawberries, candied pecans, mushrooms and mozzarella .

Baked Chicken Penne

6 tablespoons butter, plus more for baking dishes
kosher salt and black pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons flour
6 garlic cloves, finely minced
6 cups whole milk
10 ounces white or cremini mushrooms, trimmed and thinly sliced
1 cup sliced oil-packed sun-dried tomatoes, drained
1 1/2 cups shredded provolone* (6 ounces) you could also make that 1/2 mozzarella
1 1/2 cup freshly grated Parmesan (about 6 ounces)

• Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan.  In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
• While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.  While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes).  Use a little extra olive oil if needed.
• In a 5-quart Dutch oven or heavy pot (I just use the pot I cooked my pasta in), melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer.  Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
• Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes.  If freezing, place remaining parmesan cheese in a zip-top baggie.  If cooking, sprinkle on top.
• Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer Instructions
To freeze, prepare through step 4 and then let pasta cool.  Cover pan well with plastic wrap.  Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil.  Freeze for up to 3 months.  To bake, preheat oven to 400.  Remove foil and plastic from pan and set cheese baggie aside.  Place foil back on pan and bake for about 1 1/2 hours.  Remove foil, stir pasta, and top with cheese.  Return pan to oven and bake for an additional 15 minutes or until mixture is hot and bubbly throughout.

*This recipe is from Our Best Bites

Yogurt Chicken

2 c Ritz crackers
1 tsp seasoned salt
2 tsp garlic powder
3 Tbsp parmesan cheese
1 tub plain yogurt

• mix the above ingredients together in a bowl.  
• Pour yogurt into another bowl. Cover chicken with yogurt and then cover with spice mixture. 

• Before you place it in the oven you can pour 1/4 cup melted butter over chicken.

• Cook at 400 for about an hour.

Chocolaty Raspberry Crumb Bars

1 c. butter
2 c. flour
1/2 c. brown sugar
14 tsp. salt
2 c. chocolate chips
1 can sweetened condensed milk
1/3 c. raspberry jam

• Heat oven to 350F; grease 9 x 13 pan.
• Cream butter, flour, sugar & salt until crumbly.
• Press 1 3/4 c. of the mixture into pan using floured fingers; bake for 12 minutes.
• Microwave 1 c. chocolate chips and milk for 1 minute; stir until smooth.
• Spread over hot crust.
• Sprinkle with remaining crumb mixture over chocolate layer.
• Drop jam by teaspoonfuls over the top of the chocolate layer.
• Sprinkle with remaining chocolate chips.
• Bake 25-30 minutes.

Frozen Banana Split Squares

12  ice cream sandwiches

3-4 medium bananas

1/2-1 c. hot fudge sauce

1/2-1 c. caramel sauce

1 c. chopped maraschino cherries or sliced strawberries

8 oz. frozen whipped topping thawed

1 small can crushed pineapple, undrained

2 Butterfinger bars, crushed 

• Line the bottom of a 9×13″ baking dish with the ice cream sandwiches, cutting them to fit as necessary.

• Slice the bananas into pieces about 1/4″ thick and arrange over the sandwiches.

• Spread the hot fudge and caramel sauces over the bananas.

• Sprinkle with cherries or strawberries.

• Combine the thawed frozen whipped topping with the can of undrained pineapple and spread over everything.

• Sprinkle with crushed candy bars and freeze for at least 4 hours.
• **This recipe is from Our Best Bites.

Honey Red Wine Vinaigrette

1/2 c. red wine vinegar

1/2 c. honey

1-2 cloves garlic, roughly chopped (really, that’s pretty optional; it all goes in the blender)

1 tsp. Kosher salt

1 tsp. coarsely ground black pepper

1/2 c. canola oil 

• In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream.

• Store in refrigerator for about 2-3 weeks. Shake well before serving.
• **This recipe is from Our Best Bites

Hawaiian Turkey Burgers

1 lb. lean ground turkey

1/2 c. dry bread crumbs

1/2 c. red or green bell pepper, minced (about 1/2 medium bell pepper)

1/2 c. thinly sliced green onion

1 tsp. finely chopped fresh ginger root

1 small can pineapple slices; reserve juice

1/2 tsp. Kosher salt

Thick Teriyaki sauce

Light mayonnaise

4 hamburger buns

• Gently combine turkey, bread crumbs, bell pepper, green onion, ginger, 1/4 c. reserved juice from pineapple, and salt. Form into 4 deliciously large patties. Chill until ready to cook.
• Grill until done. Grill pineapple in last 5 minutes of cooking. Baste burgers with Teriyaki sauce during last two minutes of grilling. 
• **This recipe is from Our Best Bites

Chicken Kabobs

Marinade:

1/4 cup soy sauce

1/4 cup cider vinegar

2 tbsp honey

2 tbsp canola oil (i use veg oil sometimes)

1/2 tsp garlic

3 green onions, minced

4 chicken breasts

large mushrooms

pineapple chunks

green / red peppers

onions

• Cook on the grill for 15-20 minutes.

Warm Bacon Cheese Spread

1 round loaf sour dough bread
1 pkg. (8 oz.) cream cheese softened
1 1/2 c. sour cream
2 cups shredded cheddar cheese
1 1/2 tsp. Worcestershire sauce
3/4 lb. bacon, cooked and crumbled
1/2 c. chopped green onion
Crackers

• Cut off top and hollow out the bread, leaving a 1 inch shell.  Cut the removed bread and top into cubes. 

• In a mixing bowl, beat cream cheese.  Add sour cream, cheddar cheese, and Worcestershire sauce until combined; stir in bacon and onions. Spoon into bread shell.

• Wrap in heavy duty aluminum foil.  Bake at 325 for 1 hour or until heated through.  Serve with crackers and reserved bread cubes.

Chicken Salad

Boneless, skinless chicken breasts
Celery
Green Onion
Lowery's
Celery Salt
Mayo
Sandwich Spread (Kraft)

• Boil chicken (we usually add a few chicken bouillon cubes).
• Shred chicken. 
• Dice celery and onion & add to chicken.
• Season with Lowery's and Celery Salt.
• In separate bowl mix Mayo and Sandwich Spread in equal parts. Add to chicken.

Beef Tacos

Top Round Roast (pot roast)
2-3 Tbsp beef base (It comes in a plastic jar. You can find it at Costco)
Onion
2-3 cans Rotel
Salt
Pepper
Garlic Powder
Lowery's
Onion Salt
Celery Salt
Cumin
Chili Powder

•  Season roast with salt, pepper, garlic powder, onion salt, celery salt, and Lowerys.
• Place roast in crock pot.
• Dissolve beef base in 2 cups of warm water. Pour over roast. Fill up rest of crock pot with water until it covers the roast.
• Cut up onion & place around roast.
• Cook on low for 5-6 hours.
• Take roast out & reserve juice.
• Shred the roast & place back in crock pot.
• Season with cumin and chili powder. Add Rotel (we usually blend to break down chunks).
• Add reserved juice if necessary.

Spring Salad

Spring Mix Lettuce
Green Olives
Capers
Rotisserie chicken
Grape tomatoes
Sun Burst tomatoes
Dressing: (1/2 c olive oil, 1 tsp oregano, 1 lemon, juiced)

• Throw everything together & drizzle dressing on top.

Southwestern Vinaigrette

3 Tbsp white wine vinegar
1 tsp honey
3/4 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp ground red pepper
2 Tbsp canola oil

• Mix all ingredients
• Serves 4. * I like a lot of dressing, so I would double this to serve 4.

Southwestern Cobb Salad

bacon,cooked and crumbled
8 oz skinless, boneless chicken breast cut into 1/2 inch pieces (I used rotisserie chicken)
8 cups torn romaine lettuce
1/2 C pico de gallo
1/2 C diced avocado
1/2 C feta
1 (15oz) can black beans, rinsed and drained

• arrange lettuce on plates
• add toppings in rows over lettuce
• drizzle southwestern vinaigrette over salad
• Serves 4

Pesto Stuffed Chicken Breasts

1 c ricotta cheese
1/4 c Parmesan, grated
1/2 c pesto
6 chicken breasts, pounded thin
salt
pepper
1/2 can (10.75 oz) condensed cream of mushroom soup
1/4 c milk
1/4 c white wine

• Combine ricotta, Parmesan & pesto.
• Place a dollop of mixture on each chicken breast.
• Roll up each chicken breast & secure with wooden skewer or string.
• Season each roll with salt & pepper.
• Arrange rolls in crock pot.
• In small bowl, whisk together soup, milk & wine.
• Pour sauce over rolls.
• Cover & cook on LOW for 4-6 hours (HIGH 3-4 hours)
• *To increase this recipe, double the chicken, ricotta, parmesan & pesto. Not the other ingredients.

Tomato Basil Soup

28 oz diced Italian tomatoes (canned)
2 c chicken broth
2 Tbsp dried basil leaves
1 carrot, peeled & diced
1/2 c celery, diced
2 cloves minced garlic
1/2 onion, diced
1/2 c butter
2 Tbsp olive oil
1/2 c cream
salt to taste
white pepper to taste

• Heat sauce pan & add oil and butter.
• Saute vegetables, garlic, and basil lightly.
• Add tomatoes & broth. Cook 15 minutes.
• Add vegetable mixture with cream and puree in a blender. (Don't puree all at once!)
• *serve with grilled cheese sandwiches.