CORN CASSEROLE

1 can whole kernel corn, drained
1 can cream-style corn
1 (8oz) pkg corn muffin mix, ex) Jiffy
1 c plain Greek yogurt (or sour cream)
1/2 stick butter, melted

Preheat oven to 350*  Stir together all ingredients. Pour into a greased square or rectangular pan. Bake for 45 min.

LEMONY TUSCAN SOUP (Parents)

3 carrots, peeled and chopped
1 onion, chopped
2t garlic
2T olive oil
2 cans any beans (red lentils, white northern, etc)
2 cans chicken broth
salt and pepper
1T fresh oregano
1 t rosemary
lemon zest
1T lemon juice
shredded chicken (optional)

Saute carrots, onion, and garlic in olive oil over med-high heat for 3-5 min. Add beans, broth, salt and pepper, and chicken. Simmer as long as desired. Add oregano, rosemary, zest, and lemon juice before serving.

PUMPKIN CREAM CHEESE MUFFINS (Annie's Eats)

Makes 24 muffins For the filling: 8 oz. cream cheese, softened 1 c powdered sugar For the muffins: 3 c all-purpose flour 1 t cinnamon 1/2 t nutmeg 1 t cloves 1 T plus 1 t pumpkin pie spice 1 t salt 1 t baking soda 4 large eggs 2 c sugar 1 can (15oz) pumpkin puree 1¼ c oil For the topping: ½ c sugar 5 T flour 1½ t cinnamon 4 T cold unsalted butter, cut into pieces Directions: To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer. To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated. To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients until the mixture is coarse and crumbly. To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to push the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells. Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.

MARGARITA PIE (Stonyfield Oikos Yogurt)

This is an awesome and easy healthy twist on a classic summer pie. If you love the flavors of margarita or key lime, this is sure to be a hit.

• 1 graham cracker pie crust
• 8oz light cream cheese, softened
• 1c vanilla Greek yogurt
• 1/4c sweetener of your choice (stevia, splenda, sugar, etc)
• 1/4c liquid margarita mixer (frozen works, too)
• 3T lime juice

Beat cream cheese until smooth and fluffy. Add sugar, margarita mixer, and lime juice and blend well. Add yogurt and beat until just blended. Pour into pie crust and freeze overnight or until firm.

TRIPLE CHOCOLATE COCONUT-FILLED CUPCAKES (Lauren's Latest.com)

Cake:
1/4 cup butter
1/2 cup semi sweet chocolate chips
1/3 cup coconut oil
1 1/4 cup granulated sugar
2 whole eggs
1/2 teaspoon vanilla extract
1/2 cup cocoa powder
1/4 teaspoon salt
3/4 teaspoon baking soda
1 cup all purpose flour
1/2 cup sour cream
1/2 cup milk
Filling:
1/2 cup white chocolate chips or melting discs
4 oz. cream cheese, softened
1/2 cup shredded sweetened coconut 
Frosting:
3/4 cup butter, softened
1/2 cup cocoa powder
1/2 teaspoon vanilla
2 cups powdered sugar
1/4 cup milk
1 1/2 plain whipped cream (3/4c heavy creamed whipped with a mixer)
Topping:
1/3 cup shredded sweetened coconut, lightly toasted

Preheat oven to 350*. Line cupcake pans with 16 paper liners, set aside.

Place butter and chocolate chips in a small bowl. Microwave until butter has melted. Stir mixture until residual heat from the butter has melted chocolate chips completely. Stir in coconut butter to melt. Pour melted mixture into a larger bowl and whip with granulated sugar. Stir in eggs and vanilla. Sift cocoa, salt, baking soda and flour. Slowly stir dry ingredients to wet ingredients until barely incorporated. Carefully fold in sour cream and milk. Batter will be thick. Scoop into prepared pans to be 3/4 full. Bake 25-30 minutes or until toothpick comes out clean. Remove from oven and set aside to cool.

To make the filling, melt white chocolate chips in a small bowl. Once chocolate is melted thoroughly, whip with cream cheese and then stir in coconut.

Once cupcakes are cooled completely, scoop small hole into top of cake {about 3/4 inch in diameter and 1/2 inch deep}. Spoon coconut filling evenly into the small holes. Set aside.

For the frosting, whip butter, cocoa, vanilla and powdered sugar together. While mixer is on low speed, stream in milk. Scrape sides and bottom of bowl and whip on high speed for 2 minutes. Carefully fold in whipped cream. Frost cupcakes and top with toasted coconut. Store in refrigerator until ready to serve.

CARAMELIZED ONION QUICHE (Southern Living)

We LOVE caramelized onions in just about anything- eggs, pizza, tacos, chicken, burgers, etc.- so when I saw this recipe I knew it was a must try. It did not disappoint and has quickly moved to the top of the favorites list.

1 refrigerated pie crust
3 sweet onions, sliced in strips
2T olive oil
1/2c fresh parsley, chopped
5 bacon slices, cooked and crumbled (or ham)
2c shredded cheese (gruyere, swiss, or colby-jack)
1c milk
1/2c half-and-half
4 eggs
1/2t salt
1/4t pepper
1/4t nutmeg

Preheat oven to 425* Put pie crust in a pie plate and prick bottom with fork. Top with foil and beans (or some other item to weight). Bake 8 min. Remove foil pouch and bake 5min. Cool 15 min and reduce oven to 350* Cook onions in olive oil over med high heat for 15-20min, stirring often. Remove from heat and stir in parsley and bacon. Put half of mixture into pie shell, top with half of cheese and repeat. Whisk together remaining ingredients and pour over top. Bake 40-45min until set. Cool 15min before serving.

NO-BAKE ENERGY BALLS

These yummy bites are all the rage with moms and kids alike. They are so easy, offer a nutritious punch, and taste like cookie dough!! We always double the recipe when we make them. A sports team can devour a double batch in seconds. Great for a nourishing snack between double headers!

1c old-fashioned oats
1c rice krispies
2/3c coconut flakes
1/2c peanut butter
1/2c ground flaxseed or wheat germ
1/4c chia seeds
1/2c chocolate chips (or any kind)
1/3c honey
1t vanilla

Stir together all ingredients. Chill in refrigerator for minimum of 1-2hrs. Roll into balls about 1in in diameter. Store in fridge. Makes 15-20 balls.

Substitutions abound for this recipe. As long as you keep the ratio of dry to wet the same, you can change it however you wish. For the oats you can use any grain. For the peanut butter, any nut butter will do. Can also add chopped nuts, dried fruit, cocoa powder, or sunflower seeds. Agave nectar does not work in place of honey because of its thinner consistency. Can also add protein powder or brewers yeast.

PINEAPPLE ZUCCHINI CAKE (Tasty Kitchen)

It has been a banner summer for zucchini and if your garden is like ours your are up to your ears in humongous veggies! We just tried this new cake recipe and it was a big hit. It could easily be made into a bread using a loaf pan, too.

CAKE:
1c flour
1/2c whole wheat flour (or use all-purpose for all)
1c sugar (or stevia)
1/2c sweetened coconut flakes
2t baking soda
1t salt
2t cinnamon
1/4t nutmeg
1/4t ginger
3T oil (we use coconut oil)
2 eggs
2c grated zucchini (scrape out seeds)
20oz crushed pineapple, drain (save juice)

FROSTING:
3T butter, softened
8oz cream cheese
2c powdered sugar
2t vanilla
1T of juice from pineapples

Preheat oven to 350* Combine oil, eggs, vanilla, pineapple, and zucchini- stir well. Add dry ingredients and stir to combine. If it seems dry add some of reserved pineapple juice. Pour into greased 9x13 baking dish or two cake rounds. Bake 33-35min. Cool and frost. Keep in refrigerator.

HONEY SESAME CHICKEN (TableforTwoBlog.com)

1-2lbs boneless chicken (or chicken wings)
3/4c honey
1/2c soy sauce
1/4c ketchup
2T oil (canola, sesame, vegetable, etc.)
2t minced garlic
1/2c onion, diced
red pepper flakes, optional
cornstarch
sesame seeds
Steamed broccoli florets (or other vegetable), optional

Combine honey, soy sauce, ketchup, oil, garlic, and onion. Pour over chicken in crock pot and cook on low for 3-4 hours or high for 2 hours. When chicken is cooked, remove and cut into chunks or strips. Before returning to pot add cornstach+water to thicken sauce- can do this in crockpot or pour into a pan). Stir in chicken, sesame seeds, and broccoli (or other veggie). Serve over rice.

EASY BEEF STROGANOFF

We all need some yummy, crowd-pleasers that we can whip up in 5 minutes. This is one of those dishes! You can even keep the beef tips on hand in your freezer (they go on sale regularly), just thaw in a sink of warm water while you get the other ingredients ready. So simple, but so satisfying. And great to serve company.

1 pkg Hormel Refrigerated Beef Tips & Gravy (found in the deli cases)
1t olive oil or butter
1 pkg mushrooms, sliced
1/2 onion, sliced in slivers (if desired)
1/3c green onions, diced (optional)
4oz sour cream
egg noodles, cooked

Saute mushrooms and onions in oil.butter over med high heat until lightly browned and soft. Reduce heat to med and add Beef Tips & Gravy. Stir in sour cream and serve over egg noodles.

CORN AVOCADO TOMATO SALAD (Jehan Can Cook)

1 pint grape tomatoes cut in halves
1 ripe avocado, roughly chopped
2 ears of fresh sweet corn (or other corn)
1 can black beans, drained and rinsed
2 T fresh cilantro, chopped

Slice the tomatoes in half. Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Dice the avocado and chop the cilantro.

Honey Lime Dressing:
    Juice of 1 lime
    3 T vegetable oil
    1 T honey
    Sea salt and fresh cracked pepper, to taste
    1 clove garlic, minced
    Dash of cayenne pepper

Add all the dressing ingredients in a small bowl and whisk to combine. Set aside.

Combine the sliced tomatoes, avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10-15 minutes to let flavors mingle. Enjoy.

ASIAN PB PASTA

This recipe is great as a simple side dish or can be dressed up to be a one-dish meal.

1/4c peanut butter
8t red wine vinegar
2T soy sauce
4t sesame oil
4c pasta, cooked (ex. spaghetti)

Optional: diced cooked chicken, peanuts, shredded veggies

Whisk together first 4 ingredients. Cook and drain pasta, then add to sauce. Add desired additions.

PEPPERMINT MOCHA CUPCAKES

 1c flour
1c+2T sugar
1/3c+2T cocoa powder
1/2t baking soda
1/4t salt
1 stick unsalted butter
2 large eggs
1/2t peppermint extract
1T instant coffee
1/2c hot coffee
1c Andes peppermint baking bits (can reserve some to sprinkle on top)

Peppermint Swiss Meringue Buttercream:
5 egg whites
1 1/2c sugar
2 sticks unsalted butter, softened
1/8t salt
1t peppermint extract

Preheat oven to 350*  Beat butter, eggs, sugar, and peppermint extract on med for one minute.  Add flour, cocoa, baking soda, and salt.  Beat for one minute. Add  instant coffee and hot coffee and beat until smooth.  Stir in Andes bits. Bake in cupcake liners for 18-22min.  Makes 12 cupcakes.

To make frosting, Combine egg whites and sugar in a glass or metal bowl on top of a pan of water on the stovetop. Heat while whisking until temp reaches 150 degrees. Transfer to a mixing bowl and beat on med high for 10-12 min. Add butter a spoonful at a time while mixing well. Add salt and peppermint extract.  Pipe generously on to cupcakes when cool.

BANANA CUPCAKES WITH SALTED TOFFEE CARAMEL FROSTING

1 stick unsalted butter
1/2c sugar
1 egg
1t vanilla extract
1/2c yogurt (plain or vanilla)
1c ripe banana
1 1/2c flour
1/4t salt
1t baking powder
1/2t baking soda
1/4c shredded coconut
1/4c toffee bits or butterscotch chips


Salted Toffee Caramel Frosting:
1T flour
1/4c milk
1/4c butter
1/4c sugar
1t vanilla
3T caramel topping
1/8c shredded coconut
1/4c salted peanuts, chopped
1/4c toffee bits

Preheat oven to 350*  In a bowl mix butter and sugar until creamy. Add egg, vanilla, yogurt, and bananas and mix well.  Add flour, salt, baking powder, and baking soda and stir until blended. Fold in coconut and toffee.  Bake in cupcake liners for 20-25min.

For frosting, stir together flour and milk until well-blended. Microwave for 1 min and let set until completely cooled (at least an hour).  Beat butter, sugar, and vanilla until very light and fluffy. Add flour/milk mix and beat on high until icing is fluffy and smooth. Add caramel topping and mix well. Stir in coconut, peanuts and toffee. Frost cupcakes when they are cool.

SALMON & ASPARAGUS PASTA

1T olive oil
2c. sliced mushrooms
3 cloves garlic
1/2c. milk
1/3c. cottage cheese
3T basil
2T flour
1t oregano
1/3c. parmesan/asiago cheese
salmon, cooked
asparagus, pieces
4c. pasta, cooked

Heat oil. Add mushrooms, garlic, and asparagus. Cook for 4-5min. Puree milk, cottage cheese, basil, parsley, flour, and oregano. Add to mushroom mixture, stir in cheese and cook. Break salmon over pasta and top with mushroom sauce.

ROTINI WITH SALSA LIMONE (Giada de Laurentis)

1lb rotini pasta
1 1/4 lb Roma tomatoes, seeded and diced
1/4 c extra-virgin olive oil
1 large lemon, zested and juiced
1 c crumbled ricotta salata cheese or feta cheese
1 t salt
1/2 t freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta, reserving 1 c of the pasta water. Place the hot pasta in a large bowl. Add the tomatoes, olive oil, lemon zest and juice, ricotta salata or feta cheese, salt, pepper, and 1/2 cup of the pasta water. Toss to combine, adding the remaining pasta water, if desired. Serve.

CHICKEN DIVAN (Paula Deen)

This has always been one of my favorite comfort casseroles.  I have tried many recipes and they were just never quite right- leave it to Paula Deen.  (Thanks Kelley for bringing this to us- twice!) Don't worry we've lightened it up a bit.  A cup of mayo and cup of sour cream is just crazy for anyone.  We want this to be a favorite meal, not your last :)

2c rice, cooked
2 (10oz)pkgs frozen broccoli (thawed) OR 1 bag fresh florets (steamed), chopped
4-5 cooked chicken breasts, shredded
2 cans light cream of chicken soup
1/4c light mayo
1/2c light sour cream (or greek yogurt)
1c shredded sharp cheddar cheese
1T fresh lemon juice
1t curry powder
salt and pepper
1/2c dry white wine
1/2c grated parmesan cheese
1/2c bread crumbs or panko
2T butter, melted

Preheat oven to 350*  In a bowl combine soup, mayo, sour cream, cheddar, lemon juice, curry, s&p, and wine.  Stir well.  Spray a 9x13 or 2 square baking dishes.  Add rice, broccoli, chicken, and pour sauce over.  Stir to combine.  In a small bowl combine parmesan, bread crumbs, and butter.  Sprinkle over top of casserole.  Bake 30-45 min.  

APPLE BERRY SALSA (Pampered Chef)

This recipe has been a staple around our house this winter due to the new Cinnamon Wheat Thins- yum!! It is great as an appetizer, side, dessert, or snack. We even eat it for breakfast. So go out and grab a box today (or 3 or 4. They are a limited time item so we don't know how long they will be around.)

2 firm apples, peeled and diced
1 pt strawberries, diced with egg slicer
2 kiwi, peeled and diced
2 T orange juice
zest of one orange
2 T brown sugar
2T apricot jam, or any flavor

Mix gently and keep refrigerated. Serve with pita chips, cinnamon tortilla chips (see below), or Cinnamon Wheat Thins.

Cinnamon Tortilla Chips:
flour tortillas, cut into traingles
water
cinnamon sugar

Preheat oven to 400* Place triangles on baking sheet. Spray with water and sprinkle with cinnamon sugar. Bake 8-10 min until crispy. Cool and serve.

HONEY-LIME TOMATO CHICKEN (Mike Kramlich)

6 (4oz) chicken breasts cutlets
1/2 c. flour
1/2 c. oil
1t fresh pepper
1t dry mustard
1T minced garlic
1T minced shallots
1/4 c tomato paste
2T dijon mustard
2C chicken broth
1/2c. honey
1 lime
1t thyme
1/8 c. fresh parsley

Combine pepper, dry mustard, and flour. Coat chicken breasts and saute in a large pan with half the oil until brown on both sides. Remove from pan. Heat remaining oil over low heat and saute garlic and shallots. Add tomato paste and mustard, simmer. Add chicken broth and simmer 5 min. Add honey thyme, parsley, and juice from lime. return chicken to pan and cook until chicken is no longer pink.