HONEY POACHED PEARS (Aida Mollenkamp)

4 ripe but firm Bartlett pears (about 2 1/2 pounds), halved, cored
3 tablespoons honey
2 tablespoons unsalted butter, melted
1/4 cup brandy  
cinnamon
4 whole cloves
Whipped cream or ice cream, for serving

Heat oven to 400*F. Place pears cut side down in a 3-quart baking dish. Combine honey, butter, and brandy.  Drizzle over pears and sprinkle with cinnamon and cloves. Roast pears, basting occasionally, until they are knife tender, about 35 to 40 minutes. Serve with whipped cream or ice cream.

LAZY PORK HOT POT (Aida Mollenkamp)

1 1/2 quart (6 cups) low-sodium chicken broth
1/4 cup sherry
6 tablespoons soy sauce
5tsp garlic  
4t ginger
4 oz shiitake (or other) mushrooms, sliced
Carrots, shredded 
Snap (or snow) peas
Cellophane noodles (or ramen, spaghetti, etc)
3/4 pound pork tenderloin, cubed
3 green onions, thinly sliced on bias, for serving

Combine broth, sherry, soy, garlic, ginger, mushrooms, carrots, and peas in a medium pot. Bring to a boil over high heat then reduce heat to low.  Add noodles and simmer until broth is infused with flavors, about 30 minutes. Turn heat up to medium and add pork and cook until just cooked through, about 5 minutes. Garnish with green onions and serve.

BIRTHDAY CAKE ICE CREAM

It's such a fun treat to take the family out for ice cream, but the prices can be outrageous.  And they're not much better at the grocery store, so we've been making our own more often.  This is the recipe we use for our ice cream machine.  (We just suped up their vanilla recipe.)

2 c. heavy cream or whole milk
1 c. lowfat milk
2 t vanilla
3/4 c. sugar
rainbow sprinkles
1/3 c. dry cake mix

Stir together the milks, vanilla, and sugar.  Pour into ice cream maker and run (ours is 25 min).  Stir in sprinkles and cake mix.  Put in tupperware in freezer until firm.  Enjoy!

CHICKEN MACARONI BAKE (Once a Month Mom)

This is yummy comfort food, a crowd (and kid) pleaser, and a great one dish meal.  It also freezes very well.  Just make and assemble casserole and freeze.  To eat, just thaw and bake 30 min or bake from frozen for 1 hour.

1 small onion, chopped
2 T butter
1/4 c. milk
10.5 oz cream of chicken soup
1 1/2  c. chicken (or Turkey), cooked & cubed
4 oz cheddar cheese, shredded
8 oz pasta, any variety, cooked (I use Barilla whole grain rotini)
1/8 c. bread crumbs or crackers

Preheat oven to 350*  Prepare pasta according to package directions. Brown onion in butter. Stir in soup, chicken, milk, and 3/4 c. cheese; heat until cheese melts. Add cooked noodles to sauce and stir.  Pour into greased baking dish. Mix the remaining cheese and bread crumbs and place on top. Bake 30 minutes or until hot.

ITALIAN CHICKEN RING (Pampered Chef)

2 c. cooked chicken, diced
1/2 c. roasted red peppers, diced
3T fresh parsley
1T lemon juice
3t garlic, minced
1 c. mozzarella, shredded
1/2 c. mayo
1t Italian seasoning
1/2 c. parmesan cheese
2 pkgs crescent rolls

Preheat oven to 375*  Arrange crescent rolls in a sunburst pattern- overlapping triangles with the points outward.  (can also be done in a rectangle if you don't have a round baking stone)

Stir together all ingredients until well mixed and spoon onto the center of the crescent roll ring.  Pull the points over the chicken mixture and press to seal in the center. 

Bake for 28-30 min.

BRIANNA'S BLUSH WINE SALADS

This is one of my favorite salad dressings- Brianna's blush wine vinaigrette! It's easy to find because of the big strawberry picture and it's great on just about anything.  Here are two of my favorite salad recipes that work as a side or a meal.  I also love recipes that use the same ingredients.  We buy a lot of groceries in bulk at Costco (ie. grape tomatoes, spring greens, feta cheese, peppers, strawberries, dijon mustard- so I love different recipes that use the same ingredients.  You'll find lots on this blog!)

STRAWBERRY FETA SALAD

spring mix, or any greens
strawberries, sliced (egg slicer works great)
grape tomatoes, sliced
chopped pecans, or any nuts
feta cheese
Briana's blush wine vinaigrette

Assemble and enjoy!


GRILLED CHICKEN SALAD (Tammy)
chicken
greens, any kind
red onion, diced
colored pepper, diced
tomatoes, diced
colby & monterrey jack cheese, shredded
Briana's blush wine vinaigrette

Salt and pepper chicken.  Cook chicken in a pan with a little olive oil (4 min each side) and cut into strips.  Assemble salad and add chicken, cheese, and dressing.  Serve immediately.

GREEK SALAD (Barefoot Contessa)

1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, diced
1 yellow bell pepper, diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half-rounds
1/2 pound feta cheese
1/2 cup calamata olives, pitted

nocoupons2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil

Place the cucumber, peppers, tomatoes and red onion in a large bowl.  For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature.

ORANGE CHICKEN (Parade)

whole chicken, cut in pieces
3 oranges, juice and zest
1/4 c. honey
3T soy sauce
2T olive oil
2t garlic
1/4 t red pepper flakes
salt and pepper
2T cilantro

Place chicken in a large bowl.  Combine remaining ingredients and coat chicken.  Cover and refrigerate for 2-4 hours.  Preheat oven to 375*  Arrange chicken in shallow roasting pan.  Pour 2/3 of marinade into pan.  Bake chicken for 1 hr basting periodically.  Transfer to platter .  Strain pan juices in saucepan and boil about 10 min to thicken.  Drizzle over chicken.

SOUTHWESTERN SHEPHERD'S PIE (Parade)

2T olive oil
1 onion, diced
1 green pepper, diced
1T garlic
1 lb ground beef or turkey
1T tomato paste
1t chili powder
1T cumin
(Optional: 1pkg reduced-sodium taco seasoning)

salt and pepper
2c. tomatoes, chopped
1/2 c. corn, cooked
1/2c. black beans
1/4c. cilantro, chopped
1 1/2 lbs. sweet potatoes, peeled and chunks
2T butter
1/2 c. milk

Preheat oven to 400*  Place sweet potatoes in saucepan with water to cover.  Boil , reduce heat, and simmer for 30min. Heat oil in large pot and saute onion, green pepper, and garlic for 10 min.  Raise heat to med-high and brown meat.  Add tomato paste and seasonings.  Cook for 2min.  Add tomatoes and simmer 15 min to reduce.  Add corn, beans, and cilantro.  Spoon into a 9x9 baking dish.   Drain.  Mash with butter and milk.  Spread over meat mixture.  Bake for 30min.

CREAM of FRESH TOMATO SOUP (Barefoot Contessa)

3T olive oil

2 red onions, chopped

2 carrots, chopped

1 T garlic

5 lg tomatoes, chopped

2 t sugar

1 T tomato paste

1/4 c fresh basil leaves, diced

3c. chicken stock/broth

1T salt

2t pepper

3/4 c. heavy cream (milk works, too)

croutons for garnish

Heat the olive oil in a large pot over med heat.  Saute onions, carrots, and garlic for 10 minutes.  Add tomatoes, sugar, tomato paste, basil, chicken broth, salt, and pepper.  Bring to a boil.  Reduce to low and simmer for 30-40 min uncovered.  Add the heavy cream and stir.  Blend with a hand blender (or let cool and blend in small batches in the blender) and serve.

CHICKEN CANNELONI (Shana)

8 manicotti or large shells
2c. cooked chicken, dice in food processor
8oz chive and onion cream cheese
1/2 pkg chopped spinach, thawed
1 pkg sliced mushrooms (optional)
4oz shredded mozzarella cheese
2oz parmesan cheese
1t garlic salt
1t pepper
1/2 jar spaghetti sauce

Preheat oven to 350*.  Cook pasta as directed.  Saute mushrooms in olive oil, breaking them into small pieces with a spoon.  Combine chicken, cream cheese, spinach, mushrooms, mozzarella, 1oz of parmesan, garlic salt, and pepper.  Stir together and spoon into a large ziploc bag.  Snip off the corner and squeeze to fill shells.  Lay in a dish and pour sauce over top.  Sprinkle with remaining parmesan cheese and bake uncovered for 30 min.

ASIAN RIBS (Beth K)

2T soy sauce
2T ginger
2T garlic
1/4c. hoisin sauce
1T worcestershire sauce
1T splenda
2T sesame oil
2T minced onion
1T oyster sauce
2T sake
4lbs beef back ribs (cut into 1-2 rib segments)

Mix in crock pot and then coat ribs.  Cook on low 8 hrs.  Remove ribs.  Pour off sauce and let separate.  Skim off fat. Pour sauce over ribs and serve.

CHOCOLATE CARAMEL BROWNIES

One of my best friend's moms used to make these when I was a kid.  They are divine.  I could appreciate them even ate age 8.  When we would spend the night at her house, we would wake up early to sneak some for breakfast.  They are totally worth every bite! I still remember my excitement when I discovered my mom could make them, too.  They are a great reason for company (because otherwise you will eat them ALL yourself- you've been warned...)  Enjoy!!

1 box German chocolate cake mix
3/4 c. butter, softened
1 can evaporated milk
6oz choc chips
1 bag caramels, unwrapped

Preheat oven to 350*.  Combine cake mix, butter, 1/3 c. evaporated milk and stir.  Spread 1/2 of batter into a greased and floured 8x8 pan.  Bake 8 min.  Remove from oven and sprinkle with choc chips.  Set aside.  Combine 1/2 c. evaporated milk and caramels over low heat and stir until melted.  Spread evenly over chips.  Crumble remaining batter over the top.  Bake for 15-18min.

GINGER COUSCOUS

1 ¼ c water
1c couscous
Grated carrots
1t ginger
Dried cranberries
1T lemon juice
1T olive oil

Boil water. Stir in all other ingredients. Cover and let set 7min. Feel free to improvise- orange juice instead of lemon juice, carrots and cranberries may be omitted, etc.

CHEESE FONDUE

Fondue is such an easy crowd-pleasing dish. The ingredients can be readily kept on hand for delicious snacking and entertaining anytime.
Here is the basic recipe to tweak to your tastes:

12 oz beer
2c cheese (shredded or sliced)
seasoning spices
cornstarch (if desired), to thicken

Dippers: apples, peppers, carrots, cauliflower, celery, pretzel rods, crackers, etc.

With the fondue pot on med-high, add the beer to bubble off the alcohol. Add the cheese and stir to melt. Season with spices. Reduce heat to warm and serve.

For this batch I used apple cider beer, colby& monterey jack cheese, sharp cheddar cheese, oregano, and garlic powder. Also works well with beer, mexican cheese, and paprika/cumin/taco seasoning.

Get creative and enjoy!

FRUIT DIP

1 jar marshmallow creme (7oz) (Can also substitute vanilla yogurt and 2t sugar)
4 oz cream cheese
zest of one orange
1t ginger

Mix with a hand mixer until blended and serve with fresh fruit.

STRAWBERRY BRUSCHETTA (Gail K)

20 slices French bread (1/4” thick)
¼ c. butter, melted
3 Tbsp. sugar
½ tsp. cinnamon
1 lemon
1 (8 oz.) lite cream cheese
¼ c. powdered sugar
2-1/2 c. strawberries, coarsely chopped (sprinkle with a bit of sugar and let set to create some juices)
1/3 c. toasted almond slices

Brush butter on bread and sprinkle with cinnamon & sugar. Bake 12-14 minutes at 375◦ until crispy. Mix cream cheese, powdered sugar and the juice from the lemon together and spread onto cooled bread slices. Top with strawberries and sliced almonds.

Note: All the parts may be premade the day before and assembled just before serving.

NUT CRUSTED MAHI (Alton Brown)

3/4 c. macadamia nuts or pecans, chopped
1/4 c. panko bread crumbs
1 T flour
2T butter , melted
PAM
2 6oz mahi fillets
s&p
2T coconut milk

Preheat oven to 425*. Line pan with foil and spray with PAM. Place mahi on foil and s&p both sides. Bake for 5 min. Stir together nuts, panko, flour, and butter. Remove fish from oven and brush with coconut milk on both sides. Top with nut mixture and pat down to adhere. Return to oven and bake 10-12 min. Let stand 10 min before serving.

BASIL SHRIMP WITH FETA (Emily)

1/2 c. risotto/arborio rice
1 1/2 c. water
1 tomato, diced
2t olive oil
3/4 c. green onions, sliced
1/2 c. feta cheese
1 T lemon juice
1/4 t salt
1/2 t pepper
3/4 lb shrimp, peeled and deveined
1/4 c. fresh basil, chopped

Boil water and stir in risotto. Reduce heat to med and stir often until water is absorbed (15-20min). Preheat oven to 450*. Place risotto in a bowl and add tomato, olive oil, green onions, feta, lemon juice, and s&p. Stir together shrimp and basil. Place 3 pieces of aluminum foil on a flat surface. Divide risotto mixture among all three. Arrange shrimp on top. Fold up sides to close packet. Bake foil packets on cookie sheet for 25 min and serve.

(Note: If anyone doesn't like shrimp, you can substitute chicken cubes in their packet.)

HOT SPINACH & ARTICHOKE DIP

6oz marinated artichoke hearts, drained and chopped
1 pkg frozen creamed spinach, thawed
1/4 c light mayo
1/4 c light sour cream
1 t garlic
1/2 c parmesan cheese

Preheat oven to 375* Stir together all ingredients. Pour into small baking dish and bake 20-25 min. Serve with pita chips, bread rounds, or crackers.

HOT PIZZA DIP

This is easy to make and the ingredients are usually on hand. It's a crowd pleaser with any group and will disappear fast.

8oz light cream cheese
2t Italian seasoning
8oz pizza sauce
1 c mozzarella, shredded (4oz)
3/4 c parmesan cheese

Preheat oven to 350* Spread cream cheese in a glass pie plate. Sprinkle with seasoning. Spread sauce over top. Sprinkle with cheese and bake 15-20 min. Serve with crackers or baguette slices.

PEACH AND MUSTARD GLAZED PORK TENDERLOINS (Betty Crocker)

This recipe is SO simple, yet has a rich complex flavor. This has become one of my husband's specialty dishes and he actually won a husband's cooking contest with it once!

1/2 c peach preserves
2T dijon mustard
2 t vegetable oil
1/2 t dried thyme
1/4 t salt
2 pork tenderloins

Mix marinade ingredients. Pour over pork in a ziploc bag and chill 1-8 hours. Preheat oven to 450* Remove pork and place in a glass pan. Bake uncovered 25-30 min (until internal temp reaches 155*). Heat remaining marinade on stovetop or in microwave to boiling for 1 min. Remove pork from oven and cover with foil. Let stand 10-15 min, brushing once with marinade. Cut into slices and pour marinade over top to serve.

HAM & SWISS PIE (Betty Crocker)

1 1/2 c cooked ham, diced
1 c swiss cheese, shredded (4oz)
1/4 c onion, chopped (green or other)
1/2 c Bisquick
1 c milk
salt & pepper
2 eggs
garnish with diced tomato if desired

Preheat oven to 400* Grease a pie plate. Sprinkle, ham, cheese, and onions. Beat Bisquick, milk, s&p, and eggs with a fork. Pour into pie plate. Bake 35-40 min. Let stand 5 min.

SAUTEED SCALLOP LINGUINE

I love to make this on nights when I have to eat solo. It's so fast and easy. (Just 4-5 scallops will do for one, just half the measurements of the other ingredients). You can make it Italian or Asian style.

1lb scallops (or less)
linguine, cooked

ITALIAN:
4T olive oil
4t garlic
grape tomatoes
greens, optional
2 T fresh basil

ASIAN:
4T sesame oil
4t ginger
grape tomatoes
greens, optional

Heat oil and garlic/ginger. Add scallops and tomatoes and saute until cooked. Serve over pasta.

HOMEMADE SOFT PRETZELS (Susan Axtell)

1 pkg dry yeast
1 T sugar
1 1/2 c warm water
1t salt
4-5 c flour
1 egg
coarse salt

Preheat oven to 425* Dissolve yeast and sugar in water. Combine the dry ingredients and add yeast mixture. Knead 5-10 min. Roll into strips and make into any desired shape. Glaze with egg and sprinkle with coarse salt. Bake on an ungreased sheet for 15-18 min.

PUMPKIN TEA BREAD (Susan Axtell)

This recipe comes from a very gifted, blessed, patient, and inspiring soul who has taught 3 year olds for over 35 years.

3 eggs
3c sugar
3c flour
1 c oil
2c pumpkin puree
1t cinnamon
1t nutmeg
1t cloves
1 t baking powder
1 t baking soda
1/2 t salt

Combine the wet ingredients and beat. Add the dry ingredients until blended. Pour in a loaf pan and bake one hour.
Preheat oven to 350*

COCONUT POPPYSEED CAKE (Taste of Home)

1 box white cake mix
1/4 c poppy seeds
1/4 t coconut extract
3 1/2 c cold milk
2 pkg coconut cream pudding mix
8 oz cool whip
1/3 c flaked coconut

Preheat oven to 350*. Prepare cake as directed. Add poppy seeds and coconut extract. Pour in greased 9x13 pan. Bake 20-25 min and cool. Beat milk, pudding, and cool whip. Ice cake and sprinkle with coconut.

WHISKY GINGER CHICKEN

4 chicken breasts
1/3 c bourbon or whiskey
1/3 c soy sauce
3 T brown sugar
2T hoisin sauce
1t lime rind
2T lime juice
2t ginger, minced
2t sesame oil
2 t garlic
1/4 t crushed red pepper, optional

Pound chicken. Marinate 1 hour. Heat med -high grill. Turn left burner off. Spray rack. Grill 2 min each side and move to off burner. Cover and cook 5 min. Boil marinade with 1 T water plus 1 t cornstarch. Serve over chicken.

HAPPY HUSBAND ROLLS

When my parents were first married 36 years ago, they had just moved to CA. My mom's boss had them over for dinner. As they said goodnight, the wife handed her a piece of paper with a recipe. My mom was puzzled, she said, "I think you need this. Your husband ate an entire pan."
And it has pleased many happy husbands since :)

1 roll Hungry Jack golden flake refrigerator biscuits
1/4 c. butter, melted
oregano
parsley
parmesan cheese

Preheat oven to 375*. Arrange biscuits in two side-by-side overlapping rows in a loaf pan. Pour butter over top. Sprinkle with oregano, parsley, and parmesan cheese. Bake 10-15 min until golden brown.

ASIAN LETTUCE WRAPS (Butterball)

2 T oil, sesame or other
16oz ground turkey
1 t garlic, minced
1t ginger, minced
1/2 c. red pepper, chopped
1/3 c. peanut sauce or sweet & sour sauce
12 lettuce leaves
1 c. cucumber, thinly sliced
1/4 c. green onion, thinly sliced
2 carrots, julienne strips
2T cilantro, basil, OR mint (optional)

Heat oil over med heat with ginger and garlic for 1 min. Add turkey, stir, and cook 5-7 min until crumbly. Drain. Stir in red pepper and sauce, simmer 5 min. Fill each lettuce wrap and add cucumber, onion, carrots, and seasoning as desired.

BBQ BABYBACK RIBS

Babyback ribs- 1/2 rack per person
1 onion, sliced
2 lemons, sliced
pork seasoning rub
bbq sauce

Preheat oven to 250*. Lay ribs in a foil lined pan, meat side up. squeeze lemons over meat. Sprinkle with seasoning. Lay onions and lemons on top and drizzle with bbq sauce. Cover loosely and bake 2-3 hours. Grill for 10 min with bbq sauce before serving.

STRAWBERRY PIE

1 refrigerated pie crust
3 T powdered sugar
3 cups sliced fresh strawberries
1/2c  sugar
4 T cornstarch
1c water
3oz pkg strawberry jello

Place crust in a glass pie plate. Prick the bottom all over with fork to prevent "bubbling". Bake at 425 degrees for 10-12 minutes until edges are golden. Sprinkle with powdered sugar and set aside to let cool. Put strawberries into cooled crust and set aside. In a pan over med-high heat combine sugar, cornstarch, and water- stirring constantly. Cook until mixture thickens to a gel and appears more "clear". Add jello and mix well, then pour over the strawberries in the pie crust. Let cool in refrigerator until set. Enjoy!

VEGETABLE CHEESE CHOWDER

We started making this soup every year on Christmas Eve as our 'before church meal'. It brings back such good memories and warm feelings every time I make it. It is also a very yummy and easy way to eat LOTS of vegetables. You can use any combination of the veggies listed below. Feel free to omit or substitute based on your likes and available produce.

In a large pot sauté over high heat for 4-5 min:
1 celery bunch, diced
1 onion, diced
3-4 peppers (assorted colors), diced
1 zucchini, diced
1 squash, diced
2-3T butter
Add:
2 cans chix broth
2c. diced potatoes
1c. diced carrots
Bring to a boil, cover and simmer 20 min.
In a small pan cook over low until thick, stirring often:
½c. flour
 ¾c. milk
Add this to the pot along with:
1 ¼c. milk
16 oz sharp cheddar cheese
1 T parsley
1c. chopped kale (if desired)
Cook over low until thick and hot. Enjoy!!

Note: If you have meat lovers on hand they can always add crumbled sausage, diced ham, or bacon to their bowl and everyone is happy.

KAHLUA CAKE (Kim M)

This has been a family favorite since my sister and I were little girls. It is still the most requested dessert and birthday cake in our family. It is a company crowd pleaser, every time. My sister has also been known to eat it for breakfast on many occasions :)

2 pkg ladyfingers
half gallon vanilla ice cream
1T hot water
2T kahlua
2T instant coffee powder
7 heath bars, pounded into bits
1 pkg cool whip

Line a springform pan with ladyfingers -the bottom and around the sides. Soften ice cream, just slightly. Stir instant coffee into hot water. Add to ice cream with kahlua, and heath bars (reserve a few). Stir to combine. Scoop ice cream mixture into pan. Top with cool whip and sprinkle with remaining heath crumbs. Keep in freezer.

TACO TARTLETS (Pampered Chef)

These are great as appetizers or for a cleaner way for kids to eat tacos.

1lb ground beef or turkey
2T taco seasoning
2T ice water
1c. sour cream
2T taco sauce or salsa
3/4c crushed tortilla chips
1c. shredded cheese

Preheat oven to 425* Brown meat and add taco seasoning and ice water. Press into the bottoms of a mini-muffin or muffin pan. Mix sour cream, sauce, and chips in a bowl. Add a scoop to the top of each tartlet. Sprinkle with cheese and bake 7-8 min for minis, slightly longer for regular size. These can be frozen for later- reheat well. Great as appetizers or a meal. (Less messy 'tacos' for kids.)

TACO PIE

1lb ground beef or turkey
1/2c chopped onion
8oz tomato sauce
1pkg taco seasoning
8oz refrig crescent rolls
2T cornmeal (optional)
1c sour cream
4oz shredded cheddar
diced lettuce and tomatoes for topping

Preheat oven to 400* Brown meat with onion. Stir in tomato sauce and taco seasoning. Separate crescent rolls and press into a pie plate. Sprinkle with cornmeal. Bake for 5min. Remove from oven and spoon in meat. Top with sour cream and cheese. Bake 15-20 min. Top with lettuce and tomatoes before serving.

EGG-FREE CHOCOLATE CAKE

1c sugar
1 1/2c flour
1/2t salt
1/4c cocoa
1t baking soda
1T lemon juice
1/3c oil
1t vanilla
1c cold water

Preheat oven to 350* Beat together all ingredients. Pour into a greased and floured 8x8 pan. Bake 30-35min.

MINESTRONE STEW

1T olive oil
1 med onion, diced
2t garlic
1 celery stalk, diced
1 carrot, diced
1c sliced mushrooms
2c. zucchini, sliced
1 1/2c elbow macaroni (or for a heartier meel add cheese tortellini for last few min of cooking)
1 can navy beans, drained and rinsed
14 1/2 oz diced tomatoes
6c beef broth
1t rosemary
salt and pepper
1/2c parmesan cheese

Over high heat, cook first 6 ingredients for 3-4 min. Add beans, tomatoes, beef broth, rosemary, salt, pepper, and macaroni. Simmer for 10-15 min. Add parmesan and serve.

OVEN BEEF STEW (OR CROCK POT)

1/4c flour
1/4t salt
1/4t pepper
1 1/2lb stew beef
1T oil
3t garlic
1t thyme
2 cans beef broth
1 can diced tomatoes
1 med onion, wedges
2 lg potatoes, diced
2c diced carrots

Preheat oven to 350* Coat beef with flour, salt, and pepper. Heat oil and garlic over med heat. Brown outside of beef evenly. Place beef in large baking dish, stoneware bowl, or crock pot. Sprinkle with thyme. Add beef broth, tomatoes, and onion. Cover and bake one hour. Add carrots and potatoes. Bake at least one hour. The longer, the more tender it will all be.

BAKED CHICKEN AND GRAVY

1 fresh whole chicken
1 celery stalk
1 carrot
1 onion
butter
water
Mrs. Dash original seasoning
3 chicken bouillion cubes or one can chicken broth

Preheat oven to 350* Rise chicken with cold water. Season inside cavity and add sliced vegetables and 1 T butter. Place in pan, breast side up, and sprinkle with Mrs.Dash. Add boillion or broth to dish and fill with water to one inch deep. Bake uncovered 25min per pound. Baste every 30 min and flip chicken over halfway through cooking. Let rest 30 min before carving.

For gravy- in a pan combine 1 1/2c pan juices with 2T cornstarch(in 1t cold water). Stir over med heat until bubbling. Reduce and stir until thick.

RED PEPPER CHICKEN

12oz angel hair pasta, cooked
1/4c olive oil
2t garlic
1 jar roasted red peppers
1 small can diced tomatoes
1c. chicken, diced (can use Short-Cuts Chicken)
2T parsley
1 jar roasted red peppers, cut into strips

• (For less sodium roast your own: put peppers under broiler in oven and cook until skin blackens. Place in airtight container for 10-15min and carefully peel of skin.)

Over med heat, heat oil and garlic. Stir in red peppers, tomatoes, chicken, and parsley. Cook 2-4 min. Serve over pasta.

CHICKEN ENCHILADAS

1 can cream of chicken soup
1/2c sour cream
2T butter
1/2c white onion, diced
1 pepper, diced (red, orange, or yellow)
1t (or more) chili powder
2c chicken , cooked and diced
1 can green chilies
black beans, rinse and drain
8 flour tortillas
1c shredded cheddar cheese

Preheat oven to 375* In a small bowl combine soup and sour cream. In skillet, melt butter. Saute onion, pepper, and chili powder. Stir in chicken, green chilies, black beans, and 3T soup mixture. Remove from heat. Fill tortillas and place in a greased baking dish. Pour soup mixture over top. Sprinkle with cheese. Bake covered for 15 min and uncovered for 5min.

BAKED BEANS (Jill)

1lb ground beef
1 onion, chopped
salt&pepper
1/2c hickory bbq sauce
1/2c ketchup
2T mustard
2T brown sugar
2T worcestershire sauce
1lg can pork and beans

Preheat oven to 350* Brown beef with onion, salt, and pepper until crumbly. Mix remaining ingredients in a large bowl. Add beef mixture and mix well. Spoon into a casserole dish and bake 30min.

BANANA BARS (AllRecipes.com)

BARS:
1/2c. butter
1 1/2c. white sugar
2 eggs
1c. sour cream
1t vanilla
2c. flour
1t baking soda
1/4t salt
2 mashed ripe bananas

Preheat oven to 350* Grease a 10x15 jelly roll pan or cookie sheet. Beat butter and sugar until smooth. Beat in eggs. Stir in sour cream and vanilla. Combine flour, baking soda, and salt- stir into batter. Mix in mashed banana. Pour in pan and bake for 20 min. Let cool.

CREAM CHEESE FROSTING
8oz cream cheese
1c. sugar
1/8t salt
1t vanilla
1 1/2c heavy whipping cream

In a small bowl beat whipping cream until stiff peaks form, set aside. In a large bowl beat cream cheese, sugar, salt, and vanilla until smooth. Fold in whipped cream and frost bars.

BANANA CAKE

1 1/2c. sugar
1/2c. butter
1 egg
1 egg yolk
2c. flour
1t baking powder
1t baking soda
1/2t salt
1c. mashed bananas
1c. sour cream
1t vanilla

Preheat oven to 375* Cream butter and sugar. Beat in eggs. Add dry ingredients alternately with sour cream. Add vanilla and bananas. Bake 30 min in a greased 9x13 pan.

ICING:
2 1/2T flour
1/2c. milk
1/2c. butter
1/2c. sugar
1t vanilla

Combine flour and milk in a small bowl. Microwave on high for 2 min and let stand until completely cooled. Cream butter, sugar, and vanilla until fluffy. Add flour mixture and beat on high until smooth and fluffy (takes several minutes)

BANANA BREAD (Emily)

1/2 c butter, softened
1c. sugar
2 eggs
3 overripe bananas
2c. flour (1/2 whole wheat)
1t baking soda
1/2t salt
1T flaxseed
1c. chopped nuts, optional
cinnamon-sugar

Preheat oven to 350* Grease loaf pans and sprinkle with cinnamon-sugar. Beat together butter and sugar. Add eggs, bananas, and dry ingredients. Pour into pan and bake 45-55min. Let cool for 5 min. Brush with melted butter and top with cinnamon-sugar.

BROCCOLI SALAD (Lara)

1 head broccoli, chopped
1 apple, diced
sm red onion, diced
1c. golden raisins

1c. lite mayo
1/2c. sugar
3T white vinegar

Combine veggies and fruit. Stir together dressing and pour over top.

AUNT MART'S FRUIT SALAD (Annmarie)

1 lg can sliced peaches, drained
1 can pineapple chunks, do not drain
1 lg bag frozen strawberries, partially thawed
3 bananas, sliced
2T Tang
1/2 pkg instant vanilla pudding

Mix all together and chill for several hours. Fresh fruit can be substituted if in season.

TOMATO BASIL SQUARES (Pampered Chef)

1 pkg refrig pizza crust
2c. shredded mozzarella
1/4c. parmesan cheese
2T fresh basil leaves, diced
2/3c. lite mayo
1t garlic
4 plum tomatoes, sliced

Preheat oven to 375* Roll out pizza crust on cookie sheet or baking stone, within 1" of edge. Stir together 1c mozzarella, parmesan cheese, basil, garlic, and mayo. Spread over crust. Arrange tomato slices on top. Sprinkle with remaining mozzarella. Bake 15-20min.

ZESTY CROCK POT CHICKEN BARBECUE (All Recipes.com)

4 chicken breasts, frozen or thawed
12 oz barbecue sauce
1/3c. italian dressing
3T brown sugar
2T worcestershire sauce

Put chicken in crock pot. Stir together sauce and pour over chicken. Cover and cook 3-4 hours on high or 6-8 hours on low. Can eat as is or shred and serve in sandwiches.

HEALTHY ONION RINGS (Fiber One)

1 lg onion, cut into rings
1/2c. Fiber One original bran
1/4 c egg substitute (or one egg)
salt&pepper
onion powder
garlic powder

Grind up cereal and add seasonings. Dredge onion in egg and then bredaing. Spray pan and bake 20-25min. Flip once during baking.

SAUTEED PINEAPPLES (Giada de Laurentis)

1 can cubed pineapple
1T butter
2T honey
2T pine nuts, toasted  (*Store pine nuts in the freezer to keep them fresh.)
1t rum

Drain pineapple and pat dry with paper towels. Melt butter in skillet over med heat. When it browns, add pineapple and stir to coat. Add honey and rum, cook 5-7min. Remove from heat and stir in pine nuts.

APPLE PIE (Teresa Parker)

This was my great grandmother's recipe. She used to have one ready for me every time we visited. I would eat it for breakfast each morning. I love you Little Mammy. I think of you every time I make one.

1 pie crust (ready made)
1c. sugar
2T flour
5-6 granny smith apples, peeled and sliced
3T lemon juice
1/2c. flour
1t cinnamon
1/2t ginger
1/4t nutmeg
1/4c. butter

Preheat oven to 375* Stir together sugar and flour. Sprinkle lemon juice over apples. Add sugar mix and pour into pie shell. For topping, mix remaining sugar, flour, and spices. Cut in butter and spread evenly over top. Bake 30min covered, then 30 min uncovered.

CREME DE MENTHE BROWNIES

CAKE:
1/2c. butter
1c. sugar
4 eggs
1t vanilla
1c. flour
1/2t salt
1 can hershey syrup (16oz)
CREME:
2c. powdered sugar
4T creme de menthe
1/2c. butter, softened
GLAZE:
6oz choc chips
6T butter

Preheat oven to 350* With a mixer, beat first 4 ingredients. Then add flour, salt, and syrup. Bake in a greased and floured jelly roll pan or cookie sheet for 30 min. Cool. Mix together powdered sugar, creme de menthe, and butter. Spread on cooled cake. Melt chocolate chips and butter. Carefully spread on top of creme and refrigerate.

CREAM CHEESE CUPCAKES

BATTER:
With a mixer combine...
2c. sugar
2c. water
2/3 c. salad oil
2T vinegar
2t vanilla
Then add...
3c. flour
2t baking soda
1/2c. cocoa
1t salt

TOPPING:
Beat...
8oz cream cheese
1/3 c. sugar
1 egg
1 bag chocolate chips

Preheat oven to 350* In mini or regular cupcake liners and pan. Place batter with a spoonful of topping. Bake for 20 min.

NOTE** This batter recipe is egg and dairy free and can be used without the topping to make cupcakes or cake.

RICE KRISPY BALLS (Millie)

My grandmother used to make these and mail them to me in college. My dorm floor could polish off an entire container in minutes! Yum!!

1 box powdered sugar
1 stick butter, softened
18 oz (2 1/4 c ) peanut butter
3c rice krispies
6oz chocolate chips
2T shortening

Stir together powdered sugar, butter, peanut butter, and rice krispies. Form into balls and refrigerate. Melt chocolate chips and shortening in microwave and dip top of each ball into chocolate. Refrigerate.

PEANUT BUTTER PIE (JIF)

We had this at one of our first Young Marrieds dinners at church. It has become a regular feature. It's like peanut butter cheesecake and so much more. It's so easy and will disappear in seconds.

chocolate pie crust (ready made)
1c. peanut butter
8oz cream cheese
1/2 c. sugar
12oz cool whip
1 jar hot fudge

With a mixer combine peanut butter, cream cheese, and sugar. Fold in 3 c of cool whip. Pour into pie crust. Warm hot fudge in microwave for 1 min and pour over top. Top with remaining cool whip. Refrigerate.

BLACK BEAN LASAGNA

2 eggs
15oz ricotta cheese (cottage cheese works, too)
10oz frozen spinach, thawed (6c fresh spinach)
¼ c. cilantro, diced (optional)
Salt
4c. shredded monterrey jack cheese
(2) 16oz cans black beans, drained and rinsed
1 jar tomato/spaghetti sauce
1 t. cumin
lasagna noodles

Stir first 5 ingredients and 1c. cheese. Mash beans with fork and stir into tomato sauce and then add cumin. In a 9x13 pan (or two 8x8 pans), layer 1/3 bean mix, 3 noodles, ½ spinach mix, 1c.cheese, 1/3 beans, 3 noodles, ½ spinach, 1c. cheese, 1/3 beans, 3 noodles, 1c. cheese.

Bake at 350* covered for one hour, uncovered for 5 more min.

SCALLOP LINGUINE

Linguine, cooked (reserve 1/4 c of pasta water)
5T olive oil
4t garlic
1/2 t red pepper flakes (optional)
1 lb scallops
1 pint grape tomatoes
2T parsley
1T butter

Heat oil, garlic, and red pepper. Then saute scallops and tomatoes in pan. Add pasta, water, parsley, and butter.

POLYNESIAN CHICKEN

4 chicken breasts
1 t garlic powder
1 T oil
1 onion, chopped
1 can Golden Mushroom soup
1/4 c water
8oz pineapple chunks with juice
3T soy sauce
1T honey

Season chicken with garlic powder and brown in a skillet with oil. Add onion and cook.

Add remaining ingredients and bring to a boil. Simmer on low for 10 min.
OR Add to a crock pot on high until bubbly, then reduce to low.

LOBSTER THERMIDOR FOR TWO

2 lobster tails
4T butter
1/2 c onion, diced
2T flour
2t sherry
1/2 c milk
1/3 c grated white cheddar cheese
1 T old bay seasoning
salt & pepper
2 T parmesan
2 T bread crumbs

Boil tails 7-8 min. Run under cold water. Remove carefully from shells and chop meat. Set shells in baking dish. Preheat broiler to High. Over med heat in skillet melt 2 T butter and saute lobster meat. Put in a bowl. Melt 2T butter and saute onion. Add flour and cook 2 min. Whisk in sherry and milk. Remove from heat and add cheddar and spices. Pour sauce over meat and stir. Put into shells and top with parmesan and bread crumbs. Broil 2-3 min.

CRACKER TOFFEE COOKIES

1 sleeve saltines
1 c. butter
1/2 c. brown sugar
12 oz (2c) choc chips (or white choc chips)
1 c chopped pecans (can also use heath bar bits)

Preheat oven to 350* Line baking sheet with parchment paper or spray with PAM. Lay saltines on sheet. Cook butter and brown sugar for 3 min, stirring constantly. pour over crackers and spread evenly. Bake 15 min. Sprinkle with chips while warm, let melt, and spread gently. Sprinkle with nuts and refrigerate. Cut/break into squares.

EGGPLANT AND TOMATO AU GRATIN

2 lg tomatoes, thinly sliced
2 med eggplants, 1/2" slices
1 t oregano
1 t basil
2 t garlic
1/2 c heavy cream (or milk)
1 1/2 c shredded cheese (fontina, havarti, italian, etc.)

Place tomato slice on paper towels and salt. Cover with more paper towels and let sit 30 min. Spray both sides of eggplant slices with PAM and broil on cookie sheet- 5 min each side. Preheat oven to 350* Spray 9x13 dish and overlap alternating layers of tomato and eggplant. Sprinkle with spices. Pour milk over top. Top with cheese. Cover and bake 45 min, uncovered 10 min. Let set 10 min and serve.

**Recipe may be halved and served in an 8x8 pan.

SAUTEED MUSHROOMS (Michael Chiarello)

5T olive oil
1 1/2 lbs whole white mushrooms
3 T butter
sea salt
1 T garlic
thyme
2 T lemon juice
1/2 c white wine or sherry
parsley

Heat oil in skillet over high heat. Add mushrooms and leave still until the tops carmelize. Then stir and cook 5 more min. Add butter, cook and toss 5 min. Add salt and garlic, saute 2 min. Add thyme, lemon juice, and wine- cook to evaporate liquid. Add parsley and serve immediately.

BASIL PESTO

2 c fresh basil leaves
2 t garlic
1/4 c pine nuts
2/3 c olive oil
salt & pepper
1/2 c parmesan cheese

Combine in food processor. May be frozen for 3 months.

CROCK POT SWEET POTATOES (Annmarie)

1 lg can sweet potatoes, mash and drain
1/2 c sugar
2T flour
2 eggs
1/2 c milk
1/3 c butter, melted
3T orange juice
1 t vanilla

TOPPING:
3 T butter
1/2 c chopped pecans
1/2 c brown sugar

Spray crock pot with cooking spray. Mix all ingredients together in crock pot. Mix topping and place on top of mixture. Cook on high for 3 hours.

PEA SALAD (Margie)

6T sugar
1 1/2 c. mayo
1lb bacon, pan fry and dice
1c. parmesan cheese
1 1/2 heads lettuce
1lb frozen baby peas (slightly cooked, cooled)
1 1/2 c. celery, thinly sliced
5-10 green onions, chopped

Combine sugar and mayo to make dressing. Layer lettuce, peas, celery, and onions. Top with dressing. Top with bacon bits and parmesan cheese. Refrigerate.

BREADED SALMON

¼ c panko bread crumbs
¼ c parmesan cheese
dash of paprika
garlic powder
1 egg+ 1T water
olive oil

Cut the salmon into even wedges. Dip in egg, then dredge in crumbs. You have to kind of press the crumbs into the fish. In a pan over med high heat, cook in olive oil for 3-4 min per side.

Great served with Roasted Garlic Aioli (dip or drizzle).

LEMONY CRAB DIP

1/2 c. mayo
4oz cream cheese, warm
4oz goat cheese
zest of 2 lemons
2T lemon juice
2T fresh Italian parsley
8oz lump crab
salt&pepper
2T parmesan

Preheat oven to 375* Brush pie plate with olive oil. Blend all ingredients, but crab. When combined, fold in crab. Spread in dish. Sprinkle with parmesan. Bake 20 min. Broil 3-5 min until bubbly and brown.

CRANBERRY SALAD (Lara)

2 boxes cranberry jello
1 ½ c hot water
1 ½ c sugar
Orange, slice and remove seeds
2 apples, slice and remove seeds
1 bag fresh cranberries
1 can crushed pineapple, do not drain

Dissolve jello and sugar in hot water.. Grind oranges, apples, and cranberries in food processor or blender. Stir into jello mixture and add pineapple. Refrigerate.

ASIAN GREEN BEANS (Shana)

1 T soy sauce
2 t garlic, minced
1 t sesame seeds, toasted
2 t brown sugar
1 t peanut butter
¾ lb fresh green beans, trimmed
4 ½ t vegetable or sesame oil

Stir together soy, garlic, sesame seeds, brown sugar, and peanut butter; set aside. In a large skillet or wok, stir-fry green beans in oil till tender. Remove from heat and stir in sauce to coat.

MEATLOAF

½ c golden mushroom soup
1 ½ lb ground beef or turkey
½ c dry bread crumbs
1 onion, chopped
1 T Worcestershire sauce
1 egg beaten
½ t pepper

Preheat oven to 350* Mix soup, beef, bread crumbs, onion, Worcestershire, egg, and pepper. Put into loaf pan and bake one hour. Pour off drippings.

PECAN CRUSTED SALMON

1- 1 ½ lb salmon
¾ c panko bread crumbs
¼ c brown sugar
2 T melted butter
1 t paprika
2 t garlic powder
¼ c chopped pecans
½ t salt
1T Worcestershire sauce

Preheat oven to 400* Lay salmon on foil. Stir together all other ingredients and place crumb mixture evenly over top of salmon. Loosely close foil packet. Place on baking sheet or dish and bake 50 min. Carefully open and bake 5 more min. Remove from foil and serve. Drizzle with glaze if desired (melted butter and brown sugar).

CHICKEN MARSALA

¼ c flour
1t garlic powder
½ t pepper
2 t oregano
4 chicken breasts, pounded and cut into palm-size pieces
1 T olive oil
1 T butter
1 pkg sliced mushrooms
½ c marsala wine
¼ c sherry with 2t cornstarch

Stir together flour, garlic powder, pepper, and oregano. Dredge chicken to coat. Heat olive oil and butter in skillet over med-high heat. Cook chicken for 2 min. Turn over and add mushrooms. Cook 2 min. Pour wine and sherry over chicken and stir. When it bubbles, reduce to low and simmer for 10 min. Serve over fettucini.

CHICKEN CANNELONI OR SHELLS (Shana)

1 8oz pkg manicotti shells
4c cooked chicken, finely diced or food processed
16oz chive & onion cream cheese
10oz chopped spinach
8oz shredded mozzarella
1t garlic powder
1t pepper
1 jar spaghetti sauce

Preheat oven to 350* Boil pasta. Combine chicken, cream cheese, spinach, mozzarella, and seasoning. Put filling in a Ziploc bag and cut off corner. Fill shells and place in greased 9x18 pan. Pour sauce over top and bake 30 min.

CREAMY CHICKEN SPAGHETTI (Annmarie)

½ lb spaghetti, cooked
¼ c light Italian dressing
1 lb chicken breasts, cut into bite sized pieces
2 zucchini, chopped
1 jar spaghetti sauce
4oz cream cheese
2T parmesan cheese

Heat Italian dressing in large skillet on med-high heat. Add chicken, cook and stir 2 min. Add zucchini and cook 2 min. Stir in spag sauce. Bring just to a boil, stirring occasionally. Reduce heat to med-low; simmer 5 min to cook chix. Add cream cheese and cook 1 min until blended and smooth, stirring occasionally. Serve over spaghetti and sprinkle with parmesan cheese.

BBQ CHICKEN QUESADILLAS (Pampered Chef)

Chicken, cooked and diced or shredded
Med onion, diced
Red pepper, diced (any color works)
Tomato, diced
BBQ sauce
1 pkg taco seasoning
1 c shredded cheese- any (cheddar, Colby, Mexican)
Flour tortillas

Preheat oven to 375* Warm tortillas in an ungreased pan over med-high heat for 15s on each side. Heat a little oil in the pan and sauté onion and peppers until cooked. Add tomato, chicken, BBQ sauce (to taste), and taco seasoning. Lay tortillas on cookie sheet. Scoop filling onto tortillas, sprinkle with cheese, and top with another tortilla. Bake 10-15min until cheese melts. Slice into triangles and serve.

ASIAN PEANUT BUTTER PASTA

4 c spaghetti, cooked

SAUCE:
¼ c peanut butter
2 ½ T red wine vinegar
2T soy sauce
4t sesame oil

Stir together sauce and add noodles. Add desired ingredients: diced chicken, grated carrots, etc.

FRUIT SMOOTHIES

¼ c. frozen wild blueberries
1 ripe banana
¼ c. froz strawberries (or any other fruit)
2T ground flaxseed
½ c. yogurt
8oz water
Ice
1 scoop psyllium fiber powder
(optional) 2oz pomegrante/blueberry or orange juice

Combine in a blender and serve.

ROASTED VEGGIES (Barefoot Contessa)

You can roast any veggie with a little olive oil and sea salt at 400* It makes them tender and sweet.

Here are some you might not have tried (and kids will eat them).

Asparagus:
Break off ends and lay on pan. Drizzle with olive oil. Sprinkle with parmesan cheese
and garlic salt. Bake for 30 min.
Root Veggies:
(any mix of red potatoes, sweet potatoes, parsnip, fennel, carrots, turnips)
Dice all of them into small square pieces and stir together in pan. Drizzle with olive oil and sprinkle with salt. Bake for 35 min. (It comes out looking and tasting like potatoes and nice and sweet.)

CHEESY MEXICAN CHICKEN

2lbs boneless chicken
1 can cream of chicken soup
2c. shredded cheddar/Mexican cheese
½ c. milk
1 pkg taco seasoning
3 c. crushed tortilla chips

Preheat oven 375* Put chicken in baking dish. Mix soup, 1 ½ c. cheese, milk, taco seasoning and spoon over chicken. Top with chips and bake covered for 30 min. Uncover, sprinkle with cheese and bake 10 min.

EASY PEANUT BUTTER FUDGE (Millie P)

1 box powdered sugar
4T cocoa powder
1c. peanut butter
1T vanilla extract
2 sticks butter, softened (not melted)

Stir all ingredients together and pour into greased 8x8pan. Refrigerate.

OREO COFFEE MOUSSE

2c. skim milk
1pkg (4 serv) instant vanilla pudding
1T instant coffee powder
8oz cool whip, thawed
10 oreos coarsely chopped

Whisk milk, pudding, and coffee for 2 min. Gently stir in cool whip, then cookies. Refrigerate 4 hours.

STOVE TOP CHICKEN (Jen W)

2T butter
1c. water
2c. stove top stuffing
2 peppers, diced (red, orange, or yellow)
1 egg
4T flax seed (optional)
Chicken breasts or tenderloins
Pepper
1c. cream of mushroom soup
½ c. water

Preheat oven to 400* Melt butter in water in microwave. Stir in stuffing, peppers, egg, and flax seed. Spray pan and lay in chicken. Sprinkle with pepper. Pour stuffing mix over top. Combine soup and water and pour over stuffing. Bake 30-35 min.

SEAFOOD LINGUINE

6-8 oz. linguine
8oz crab
(can also add cooked shrimp or other seafood if desired)
2t garlic
2T butter
1t. oregano
½ c. milk
½ c. swiss cheese
1 med tomato, chopped
½ c. green onion, diced
½ c. parmesan cheese

Cook pasta. Saute butter, garlic, and oregano. Add tomatoes, cook 3 min. Add remaining ingredients and cook over med heat until cheese melts. Toss with linguine.

KABOB MARINADE (Kim C)

cubes of beef, chicken, or shrimp
veggie pieces: peppers, onions, etc
1c. soy
3T brown sugar
3t garlic
1T ginger
2T sherry
1T cornstarch

Marinate meat overnight. Make kabobs and grill or broil in oven.

PRETZEL CRUSTED CHICKEN (Rachel Ray)

2-3 chicken breasts pounded and cut in half
5oz. pretzels
1t. thyme
Salt and pepper
1 egg
Oil for pan
2T butter
2T flour
1c. milk
½ c. shredded sharp cheddar cheese
2T Dijon mustard

Grind pretzels in food processor with salt, pepper, and thyme. Dip chicken in egg and then pretzels. Cook with oil over med high heat, 4min per side. In a med saucepan over med heat, melt butter and whisk in flour. Cook for I min and add milk. When milk bubbles add cheese and mustard. Serve chicken with cheese sauce for dipping.

APRICOT GLAZED CHICKEN

2-3 chicken breasts, pounded
1 T olive oil
Salt and pepper
2/3 c. apricot preserves
3T raspberry vinegar (or any sweet vinaigrette salad dressing)
4t ginger
½ c. cashews, chopped

Heat oil over med heat. Salt and pepper chicken. Cook 4 min on each side and remove to plate. Add apricot, vinegar, and ginger to pan. Stir till bubbling. Pour over chicken and sprinkle with cashews.

GINGER GLAZED SALMON

If you're looking for a fast, healthy dinner in 10 minutes, this is it. Even if your salmon is still frozen. Just throw the bag into some hot water in the sink and it will be ready to go by the time the sauce is made...

1 lb salmon cut into strips
1T brown sugar
1t. Dijon mustard
1T soy sauce
1t. ginger

Preheat broiler on high. Line pan with aluminum foil. Make slits across top of salmon and put in pan. Mix sauce and brush over salmon. Broil 7-10 min.

For a fast side, serve with Ginger Cous Cous.

CHICKEN (or TILAPIA) PICCATA

1lb chicken (pound/tenderize) or tilapia cut into palm-sized pieces
¼ c. flour
1t. salt
½ t. paprika
4T olive oil
1T lemon juice
4T butter
1t. garlic
1/3 c. sherry or white wine
1/3 c. chicken broth
1T cornstarch
2T capers

Dredge chicken in flour, salt, and paprika. Heat oil over high in skillet. Cook chix 2 min on each side. Remove to plate. Reduce to med heat. Add butter and garlic. Combine wine, broth, and cornstarch. Add to pan. Bring to a boil over high heat for 1 min, scraping bottom of pan. Stir in lemon juice and capers. Add chicken to pan to warm. Serve with pasta.

SWEET AND SOUR CROCKPOT CHICKEN

4 chicken breasts (cut into strips)
½ c. flour
1t. salt
6oz frozen lemonade concentrate, thawed (you can cut 12oz can when frozen)
3T brown sugar
1t. balsamic vinegar
3T ketchup
Olive oil for browning.

Dredge chicken in flour and salt. Heat oil in skillet and brown outside of chix (don’t cook it). Place chix in crock pot and pour sauce over. Cover and cook on high (4hrs) or low (6-8hrs). Serve over rice.

GOLDEN MUSHROOM CHICKEN

1 can golden mushroom soup
2-3 chicken breasts
1 pkg sliced mushrooms
¼ c. sherry
½ c. water
Sliced swiss cheese

Preheat oven to 375* Stir together in a casserole dish and top with sliced cheese. Cover and bake 30-40 min. Serve over rice. (Can also cook in crockpot.)

GINGER TERIYAKI MEATBALLS (Let's Dish)

1lb ground turkey
¾ c. oats
2 T minced onion powder
2T ginger
1t. worcestershire sauce
1T garlic
1 egg
1 t. milk
¼ c. teriyaki glaze (extra for dipping)

Preheat oven to 400* Combine all ingredients in a bowl and shape into meatballs. Bake for 20 min.

CHICKEN PARMESAN NUGGETS

This is a great dinner for adults and kids alike. Also good for potlucks. If you want to serve it a little fancier, use chicken breasts.

3-4 chicken breasts
¼ c. melted butter
2t Dijon mustard
1T worcestershire sauce
¼ c. bread crumbs
¼ c. parmesan cheese

Preheat oven to 350* Combine butter, Dijon, and worc sauce to make sauce. Put bread crumbs and parmesan in a large Ziploc bag. Cut chix into strips or nuggets. Put chix in sauce, then spoon into bag. Shake. Bake in 9x13 dish for 30-40 min.

TACO SALAD

1 head lettuce, shredded
8oz shredded cheddar
1 tomato, chopped
1 cucumber, chopped
1 carrot, grated
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1 lb ground beef or turkey
1 pkg taco seasoning
8oz Catalina dressing
3 c. crushed tortilla chips

Brown meat, mix with taco seasoning, and cool. Mix salad ingredients together and chill. Add dressing and chips when serving.

CAPRESE SALAD

1 lg tomato cut in slices
Sliced fresh mozzarella
6-8 fresh basil leaves sliced

Drizzle with dressing (keep refrigerated):
1T olive oil
3T balsamic vinegar
1t garlic
1t. sugar
1t. Dijon mustard

FRUIT SLAW SALAD (Pat)

16oz bag 3 color slaw
2 granny smith apples, diced
1c. chopped walnuts
½ c. lite mayo
1/3 c. poppyseed dressing
Raisins, craisins, or other dried fruit optional

Stir together and refrigerate.

TACO POPCORN

y mom always made this as a snack for the beach. It's one of those snacks you just can't stop eating.

4c. popcorn (air-popped)
4c. chex (any flavors)
1c. walnuts
½ c. melted butter
1 pkg taco seasoning
¼ c. brown sugar

Preheat oven to 300* Spread first 3 ingredients on a cookie sheet/pan. Combine last 3 to make sauce and drizzle over top. Bake for 10 min.

ASIAN GREENS SOUP

2 ½ c chicken broth
¼ c sherry
¼ c soy sauce
2T sugar or mirin
2T minced ginger
2 oz whole wheat spaghetti, cooked
4oz sliced shitake mushrooms
4 c sliced Asian greens- any (bok choy, mustard greens, napa cabbage)
¼ c sliced scallions

Simmer over med heat for 5min- broth, sherry, soy, ginger, sugar. Add mushrooms and simmer 5min. Stir in greens and spaghetti, heat until warm.

LONDON BROIL MARINADE (Lynn)

2-1/2 to 3 lbs. London Broil (we split ours into 2 large squares, perfect for 2-4 people, and freeze one for later)
2 Tbsp. onions, minced
1 tsp. dry mustard
1 tsp. salt
¼ tsp. black pepper
1 tsp. sugar
1/3 c. soy sauce
3 Tbsp. red wine vinegar
2 Tbsp. chopped chutney
1 clove garlic, minced

Prick meat on both sides several times with fork. Put marinade in a zip lock bag and place meat into bag. (This allows you to keep turning the bag and distributing the marinade.) Best if marinated at least 24-48hrs. Grill meat as desired, save juices, (heat in microwave to be safe). Let meat rest before slicing. Serve warm. Also makes great sandwiches. (Store leftovers in marinade.)

MONTE-CRISTO SANDWICHES (Kraft Food & Family)

LOAF:
2 (8 oz.) cans refrigerated Crescent Dinner Rolls
2 Tbsp. butter, melted
2 Tbsp. honey
6 oz. thinly-sliced smoked cooked deli turkey breast
6 oz. medium-sliced muenster cheese
6 oz. thinly-sliced cooked deli ham
1/3-1/2 c. red raspberry preserves

TOPPING:
2 Tbsp. honey
1 Tbsp. sesame seeds

Preheat oven to 375* Separate dough into 4 long rectangles. Place rectangles crosswise on 1 large or 2 small ungreased cookie sheets (should not touch each other). Firmly press perforations to seal. In small bowl, combine margarine and 2 Tbsp. honey; mix well. Brush over dough.

Bake for 8-12 minutes or until light golden brown; cool 15 minutes.

Spray cookie sheet. Carefully place 1 crust on pan. Top evenly with turkey. Place second crust over turkey; top with cheese and ham. Place third crust over ham; spread evenly with preserves. Top with fourth crust; brush top with 2 Tbsp. honey. Sprinkle honey with sesame seeds.

Bake for 10-15 minutes or until crust is deep golden brown. Let stand 5 minutes. Cut into 8 slices. Can serve warm or cold.

CARAMEL-SOAKED FRENCH TOAST (Ginny S)

This is a brunch favorite in our family. It's great for potlucks, company, brunches, Valentine's Day, or Christmas morning. The great thing is you make it the day before and just pop it in the oven.
1 ½ c. brown sugar
¾ c. butter
¼ c. + 2T light corn syrup
French bread loaf cut into 2” slices
4 eggs
2 ½ c. milk
2T vanilla extract
¼ t. salt
Cinnamon-sugar
1/4c. butter, melted

Grease 9X13 glass pan. Combine brown sugar, butter, and corn syrup in med saucepan, over med heat- stirring until bubbly and thick. Pour into pan. Arrange bread slices (or cubes) on top of syrup. Stir together eggs, milk, vanilla, and salt. Pour over bread. Cover and refrigerate overnight.

Set oven to 350* Before baking sprinkle with cinnamon sugar and drizzle melted butter over top. Bake uncovered for 45-50 min until bubbly and golden. Serve immediately.