Carrot and Parsnip Oven Fries

French Fry Alternative

A salty-sweet side dish of oven-roasted root vegetables is an easy and  healthy alternative to fries...

Ingredients:

5 medium carrots

3 medium parsnips

2 tablespoons olive oil

1/2 teaspoon coarse salt

1/4 teaspoon red pepper flakes

Directions

1.Preheat oven to 400 degrees with rack in center of the oven.

2.Peel carrots and parsnips and halve crosswise. Slice lengthwise into 1/4-inch-thick planks. Slice lengthwise again to make 1/4-inch-thick fries.

3.Place on a rimmed baking sheet and toss with oil, salt, and red pepper flakes. Spread into a single layer and roast, turning veggies once, until crisp and golden brown in places, about 20 minutes

Healthy Baked Veggie Eggrolls

 

Ingredients:

1 tsp olive oil
2 cups of savoy cabbage, chopped
2 cups of shredded carrots
2 cups of bean sprouts
1 can of water chestnuts, chopped
2 tbsp green onions, sliced
1 tsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp corn starch
1/4 cup water
14 egg roll wraps
Sweet chili dipping sauce or sweet and sour sauce (for dipping)

Heat the olive oil in a large skillet over medium heat. Once hot add the cabbage, sprouts, carrots, chestnuts and ginger to the pan and cook, stirring frequently for 4-5 minutes, until the vegetables just begin to wilt but still remain a little bit crisp. Mix the corn starch with the water and mix thoroughly. Add the corn starch mixture and soy sauce to the pan along with the green onions. Cook for an additional 1-2 minutes or until the sauce thickens. Remove from heat and let cool.

Place two tablespoons of the cooled mixture on the center of the egg roll wrap. Fold the bottom up over the filling. Next, fold the two sides over, making it look like an envelope, then roll it up like a burrito.

Preheat the oven to 400 degrees. Spray a baking sheet with cooking spray. Place the rolled up egg rolls on a baking sheet. Once you have rolled them all, spray the top of each egg roll with cooking spray.

Place in the oven and bake for 8-10 minutes then turn them over. Bake for an additional 5-7 minutes or until crispy and golden brown. Serve with sweet chili sauce or sweet and sour sauce. Enjoy

Crock-Pot Peach Cobbler

INGREDIENTS:

3 cans (29-oz. size) sliced peaches, drained
1 cup quick-cooking oats
1/2 cup bisquick baking mix
1/2 cup sugar
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup flour
1/2 teaspoon baking soda
1/2 cup peach juice

DIRECTIONS:

Place the drained peaches into the slow cooker and turn onto LOW.

In a separate bowl, stir together the dry ingredients: quick oats, Bisquick, sugar, brown sugar, cinnamon, flour, and baking soda. Stir in the peach juice until a batter forms.

Pour batter on top of peaches, cover, and cook for 4 to 6 hours.

  Notes: While this doesn't get the crispy topping that an oven-baked cobber does, the soft "biscuity" topping with the warm spiced peaches is comforting and oh-so-delicious when served with vanilla ice cream.

Corn w/Bacon Confetti Style

 

Ingredients:

4 slices bacon
1/2 cup diced yellow onion
1 cup diced red peppers
1 cup diced orange peppers
3 cups fresh corn kernels

Directions:

Cook bacon in a large skillet. Remove bacon from pan and pour off all but 2 tablespoons drippings. (Reserve any additional drippings.)
Add onion to bacon drippings and sauté over medium-low heat until transluscent, about 5 minutes.
Add peppers and continue cooking 2 minutes. (If pan is too dry, add more bacon drippings or olive oil.)
Add corn and continue cooking until tender, about 5 minutes.
Chop up reserved bacon then add it back to the pan. Season with salt and pepper and then serve

Glazed Lemon Ricotta Cookies

 

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Ingredients

Cookies:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
• 2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
• 1 lemon, zested

Glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice
• 1 lemon, zested

Directions

Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.
In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Anytime Turkey & Stuffing Casserole

Ingredients:

1 Tbsp. butter

4 cups prepared stuffing

2 cups prepared green beans, chopped

2 – 3 cups roasted turkey, shredded or chopped

1-1/2 cups turkey gravy

1/2 cup slivered or sliced almonds

2 Tbsp. chopped fresh parsley

1/2 – 3/4 cups prepared cranberry sauce

Directions:
Preheat oven to 350°F.
Butter a 3-qt. baking dish. Spread 2 cups of stuffing on the bottom. Top with the green beans. Evenly distribute half of the gravy on top of the green beans. Top the green beans with the turkey. Layer the rest of the stuffing over the turkey and top it with the remaining gravy. Sprinkle the top with the slivered almonds and parsley. Scatter dollops of cranberry sauce over the top as well.

Place the dish in the oven and bake for 28 — 32 minutes until it's warmed through and nicely colored. Serve.

Summer Garden Vegetable Soup

This wonderful soup is prepared in an electric pressure cooker in only minutes...I Love my electric Pressure Cookers....They are a Must Have!!! 

Ingredients:

1 Tbsp. olive oil

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/2 cup onion, chopped

3 – 4 cloves garlic, minced

6 cups vegetable broth

3 cups in total of your favorite in-season vegetables such as green beans, zucchini, yellow squash, red bell peppers, beans, potatoes and/or corn, chopped

4 cups peeled, seeded, and chopped tomatoes or 2 15-oz. cans of crushed tomatoes

2 Tbsp. fresh herbs of your choice such as basil, oregano, and/or parsley, chopped

Salt and pepper to taste

Freshly grated Parmesan cheese to garnish


Directions:


In a 5-qt. pressure cooker, add the oil and heat on high, or 'brown', with the lid off. Sauté the onions, celery, carrots, and garlic for about 5 minutes. Add the remaining ingredients, except for the fresh herbs, and stir. Securely lock on the pressure cooker's lid, set the cooker to high, and cook for 5 — 7 minutes. Perform a quick release to release the cooker's pressure. Safely remove lid and check for doneness. Serve topped with fresh herbs and freshly grated Parmesan cheese.

Frozen Peanut Butter Hot Chocolate

Ingredients:
3 oz dark chocolate (70% cacao), chopped

3 oz peanut butter cups, chopped

2 Tbsp creamy peanut butter

1 Tbsp sugar

1-1/2 cups milk, divided

1 Tbsp good quality hot chocolate mix

2-1/2 cups ice

Whipped cream (for garnishing)

Chocolate sauce (for garnishing)

Peanut butter cups, chopped (for garnishing)

Directions:
Mix the dark chocolate, peanut butter cups, sugar, and 1/2 cup of milk in a microwave-safe bowl and cook in 20-second intervals, stirring occasionally until melted and evenly incorporated. Add the hot chocolate mix and stir until thoroughly blended. Place the mixture in the refrigerator and allow it to cool.


Place the remaining cup of milk, the cooled chocolate mixture, and the ice into a blender and mix until completely smooth. Pour the beverage into milkshake glasses, and top each with whipped cream, more peanut butter cups, and a drizzle of chocolate sauce. Serve

Beer Crockpot Chicken

4-6 Chicken Breasts or 1 Whole or cut up Chicken


1 Can of any kind of Beer

1/2 tsp Garlic Powder

1/2 tsp Basil

1/2 tsp Paprika

1/2 tsp Black Pepper

1/2 tsp Kosher Salt

*You can use whatever spices you like



Put all ingredients into crockpot

If frozen cook on high 4-5 hours or low 8-10

If fresh cook on high 3-4 hrs or low 7-8 hours if fresh

Barbeque Sweet Potatoes w/Honey&Lime

Ingredients:
2-1/2 lbs sweet potatoes, peeled & sliced into 1/2-inch pieces

1 Tbsp olive oil

1/2 cup barbecue sauce

1/2 cup honey

1 tsp lime zest

1/2 Tbsp lime juice

1/2 tsp chili powder

1/4 tsp garlic powder


Directions:

Bring 3 quarts of water to a boil; add potatoes. Boil until the potatoes are just starting to soften, about 10 minutes. Remove from heat and allow them to cool.

In the meantime, combine the barbecue sauce, honey, lime zest, lime juice, chili powder, and garlic powder in a small bowl.


Preheat the grill to medium-low. Brush the flat surface of each potato with oil. Place the potatoes, flat-side down, on the grill and cook for about 10 to 15 minutes, turning once. When the sweet potatoes are soft through the middle and brown on the the outside...

Awesome Nachos

Ingredients:
2 – 3 chicken breasts, sliced into 3-inch strips

2 tsp. chili powder

2 tsp. cumin

1 tsp. garlic powder

1 tsp. salt

2 Tbsp. olive oil

1 large bag white corn tortilla chips or combination white, red, and blue tortilla chips



1 can drained black beans

2 diced and seeded tomatoes

2 poblano peppers (or 1 small can roasted green chiles)

1-1/2 – 2 cups cheese combination: cheddar, Mexican, & Monterey Jack

1 bunch fresh scallions (green onions), minced

1 bunch fresh cilantro, chopped


Directions:


Preheat the oven to 375°F. Season the chicken pieces with the chili powder, cumin, garlic powder, and salt. Toss evenly to coat. Set aside. Heat grill pan until hot. Roast off the poblano peppers until well-charred, then place in plastic bag to steam for 2 – 3 minutes. Remove skin, chop, and reserve. Add olive oil and sear chicken breasts for 3 minutes per side. Once the chicken is done cooking, remove it from the grill pan and let it sit for at least 15 minutes to cool. Drain and rinse the black beans and reserve. Mince the scallions and reserve. Mince the fresh cilantro and reserve. On a large baking sheet, spread the tortilla chips in an even layer. Top the chips starting with the chicken, chopped peppers, tomatoes, and black beans. Finish with cheese and scallions. Repeat. Bake until the cheese is melted and bubbly and the nachos are heated through, 8 – 10 minutes. Remove from the oven and top with fresh cilantro. Garnish with your favorite salsa, avocado slices, and sour cream. Or, try  a favorite – crumbled bacon. Enjoy!

Fresh Tomato Basil Gratin

Ingredients:

6 tomatoes, sliced 1/4-inch thick

2 cups fresh bread crumbs

1 Tbsp garlic, minced

1/2 cup parmesan, grated

1/4 cup fresh basil, chopped

1 Tbsp fresh parsley, chopped

1 tsp kosher salt

1/2 tsp ground black pepper

1-1/2 cups mozzarella, shredded

2 Tbsp olive oil



Directions:



Preheat the oven to 450°F.



Combine the bread crumbs, garlic, parmesan, basil, parsley, salt, and pepper in a medium-sized mixing bowl.


In a 3-qt casserole or baking dish, cover the bottom with a layer of sliced tomatoes. Sprinkle 1/2 cup mozzarella and 1/3 of the bread crumb mixture over the tomatoes. Repeat twice, using all the remaining ingredients.

Drizzle olive oil over the top and cover with foil. Bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and the cheese has browned.

Crockpot Honey Chicken

Ingredients


◦1 lb. boneless, skinless chicken thighs (some like chicken breasts instead)

◦salt and pepper

◦1/2 cup diced onion

◦1 cup of honey

◦1/2 cup low sodium soy sauce

◦1/4 cup ketchup

◦2 Tbsp. canola oil

◦2 cloves of garlic, minced

◦1/4 tsp. red pepper flakes

◦1-2 Tbsp cornstarch

◦hot rice

◦sesame seeds, optional

Instructions

1.Salt and pepper chicken and place in your slow cooker.

2.Place onion on top of chicken.

3.In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, and red pepper flakes. Pour mixture over the chicken in the crockpot.

4.Cook on low for 3-4 hours

5.Remove chicken from crock pot and slice into strips.

6.In a small bowl, combine 1 Tbsp cornstarch with 1 Tbsp water. Pour into sauce remaining in the crock pot and stir to combine. If sauce is not thick enough repeat with another Tbsp of the cornstarch/water.

7.Place the chicken back in the sauce and stir around to recoat the chicken in the sauce.

8.Serve over cooked rice and sprinkle some sesame seeds on top (optional).

Famous Rest. Style Mac & Cheese

Ingredients:

• 16 oz pipette pasta or other small pasta shapes
• 4 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 2 1/2 cups milk, heavy cream, or half-and-half
• 4 oz white American cheese, chopped or torn into pieces
• 8 oz extra sharp white Vermont cheddar, shredded
• 2 tsp – 1 tbsp Dijon mustard (adjust according to your tastes)
• 1 tsp Kosher salt
• 1/4 tsp hot sauce (like Frank’s)

Instructions:

1. In a large stockpot, cook pasta according to package directions. Drain well.
2. While the pasta cooks, melt the butter in a 4-quart sauce pan over medium heat. When the butter has melted and has started to bubble, whisk in the flour; cook for 1 1/2 minutes whisking constantly. Gradually whisk in the milk until no lumps remain. Reduce the heat to medium-low and cook milk mixture, whisking frequently, until it thickens and bubbles, about 8 minutes.
3. Remove sauce pan from the heat and by the handful, stir in the cheeses allowing all of the cheese to melt into the sauce before adding more. Stir in the mustard, salt, and hot sauce. Return the sauce pan to the heat and stir in the pasta. Be sure to stir up the sauce from the bottom of the sauce pan and thoroughly coat all of the pasta with sauce. Cook for 1-2 minutes over medium-low heat until heated through. Serve hot in bowls with spoons

Oh My...Apple Pie Caramel Apples

Ingredients:

1 bag Kraft caramels
4-5 large, tart apples (You can use red apples too but I like the contrast of the tart apple with the caramel)

1 bag white chocolate chips or white chocolate candy melts

cinnamon sugar

Instructions:

1. Wash, scrub, and dry apples. This is important or your caramel won't stick because of the coating stores put on apples.
2. In a medium saucepan, melt caramel according to package directions.

3. Put popsicle stick in the apple. Dip in melted caramel making sure to fully coat it.

4. Place on parchment or wax paper that has been sprayed with cooking spray.

5. Cool in the fridge until caramel is set up. If you want a thick caramel layer, add another layer of caramel here and let it set up again.

6. Melt chocolate chips in the microwave in 30 second intervals. You can add a little shortening if the mixture is too thick.

7. Coat the apple with the chocolate.

8. Let it set up a little bit before sprinkling it with the cinnamon sugar mixture.

9. Cool completely in the fridge.

10. Cut into slices and serve.

Can be made up to one day ahead of time. Store in the refrigerator

Ravioli Crockpot Style

Ravioli Crockpot Style:

Just when you thought crock pot cooking couldn't get an easier....

 

Ingredients

• 25 oz bag of frozen ravioli (we like cheese)
• 1 jar of your favorite spaghetti sauce
• 1 cup mozzarella cheese

Instructions

1. Dump your bag of frozen ravioli right into the crockpot.
2. Pour your jar of sauce over the ravioli.
3. Stir the ravioli to evenly coat with sauce. Be careful, don’t chip a nail. I know this is strenuous work.
4. Cover and cook on high for about 3 hours. Depending on how fast your crockpot cooks, you may notice they are done closer to 2.5 hours. You could also cook on low for a longer period of time.
5. About 20 minutes before you are ready to serve, sprinkle the top of the ravioli with finely shredded mozzarella cheese.
6. Pop the lid back on and let it melt- about 20 minutes.
7. Once the cheese is melted, plate it up and serve

Amazing Whole Wheat Pizza Crust

Ingredients:

1 teaspoon white sugar

1 1/2 cups warm water (110 degrees F/45 degrees C)

1 tablespoon active dry yeast

1 tablespoon olive oil

1 teaspoon salt

2 cups whole wheat flour

1 1/2 cups all-purpose flour

Directions

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

Preheat the oven to 425 degrees F . Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top

Provencial Summer Vegetables - Delish!!!

Ingredients:


4 tablespoons extra-virgin olive oil, divided

2 cups thinly sliced leeks, rinsed and well drained

5 cloves garlic, thinly sliced

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground pepper, divided

1/2 cup dry white wine

3 large tomatoes (about 1 1/2 pounds), sliced 1/4 inch thick

1 small summer squash or zucchini, sliced diagonally 1/4 inch thick

1 small eggplant, sliced 1/4 inch thick

1/3 cup finely shredded Pecorino Romano or Parmesan cheese

1 tablespoon chopped fresh marjoram or 1 teaspoon dried

Preparation

1.Preheat oven to 425°F.

2.Heat 2 tablespoons oil in a large skillet over medium heat. Add leeks, garlic, 1/4 teaspoon each salt and pepper and cook, stirring, until soft and beginning to brown, about 6 minutes. Add wine and cook, stirring, 1 minute more. Transfer the mixture to a shallow 2-quart baking dish.

3.Layer tomatoes, summer squash (or zucchini) and eggplant slices in an alternating shingle pattern over the leek mixture (they will overlap quite a bit). If you have extra vegetable slices, save them for another use. Sprinkle the vegetables with the remaining 1/4 teaspoon each salt and pepper and drizzle with the remaining 2 tablespoons oil.

4.Bake the vegetables for 1 1/4 hours. Sprinkle cheese and marjoram over the top. Continue baking until the edges are browned and the vegetables are very tender, about 15 minutes more. Let cool for about 5 minutes before serving

Almost White Castle Sliders

 

INGREDIENTS:   MAKES 24 GOOD FOR A CROWD....or freeze for later use...       

.1/2 cup dehydrated onion flakes
2 lbs 80/20 ground chuck beef (you need the fat for re-hydrating the onions)

• seasoned salt
• 6 slices cheese, American or Cheddar
• 24 small dinner rolls
• 24 sliced dill pickles
• ketchup or mustard as desired

1. Preheat oven to 400°F.
2. In a 13×9 inch dish, spread onions evenly.
3. Press ground beef evenly over onions into a large patty.
4. Sprinkle meat with seasoned salt or seasoning of your choice.
5. Bake meat for about 20 minutes.
6. Layer sliced cheese over meat and return to the oven for about 5 minutes or until cheese is hot and melted.
7. Slice meat into 24 tiny squares (4 rows by 6 columns, they will look too small but once you get the dinner rolls sliced they are the perfect size).
8. Fill each dinner roll with a slice of meat and a dill slice, topping with ketchup or mustard as desired.
9. To freeze wrap each sandwich with plastic wrap and place in a large freezer bag. Freeze.
10. When ready to eat, remove a sandwich from the bag and unwrap. Wrap in a paper towel and heat in the microwave for 30 seconds upside down, then 30 seconds right side up. Allow to cool slightly before eating

Thirsty Thursday Sarasota Lemonade

With this drink, I can really only say one thing: BRING ON SUMMER!

Ingredients:
2 bottles Moscato
1 pink lemonade concentrate
3 C of Sprite (more or less, depending on your taste)
Fresh raspberries

I emptied all of the liquid ingredients into a pitcher and stirred. Then I mashed about half the raspberries and put them in. Placed the rest of the raspberries in the glasses and served it up to most of my guests content. Everyone Loved this!!!

Nutella Self-Frosting Cupcakes

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
1 cup sugar
2 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup milk or half & half
1/2 cup(ish) Nutella

Preheat the oven to 350F.
In a large bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.
In a small bowl, stir together the flour, baking powder and salt; add half to the butter mixture and beat on low speed just until combined. Add the milk and beat just until combined, then add the remaining flour mixture and beat just until combined.
Divide the batter between 12 paper-lined muffin cups. Spoon the Nutella into a small microwave-safe dish and microwave it for 10-20 seconds, until softened but not liquefied. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool.
Makes a dozen cupcakes

Cheese Tortellini w/Spinach, Peas & Brown Butter

 

Cheese Tortellini With Spinach, Peas, and Brown Butter

            

Ingredients

• 1 pound fresh or frozen cheese tortellini
• 1 cup frozen peas
• 4 tablespoons (1/2 stick) unsalted butter
• 1 small bunch flat-leaf spinach, thick stems removed (about 6 cups)
• 1 medium beefsteak tomato, coarsely chopped
• 1 teaspoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
• kosher salt and black pepper

Directions

1. Cook the tortellini according to the package directions, adding the peas during the last minute of cooking.

2. Meanwhile, melt the butter in a large skillet over medium heat and cook, stirring frequently, until golden, 2 to 3 minutes. Add the spinach and tomato and cook, tossing occasionally, until the spinach is wilted and the tomato begins to soften, 4 to 5 minutes more.

3. Add the tortellini, peas, lemon zest and juice, ½ teaspoon salt, and ¼ teaspoon pepper to the skillet and toss to combine.

Tip

Besides adding a rich, toasty note to pasta, brown butter makes a tasty sauce for fish and steamed vegetables. Watch the butter as it cooks: It will begin to brown and smell nutty once the foam has subsided. (If it smells burned, you’ve gone too far.)

Best Cookie Dough Dip

Best Cookie Dough Dip Recipe

 

The most delicious recipe for cookie dough dip you've ever tasted.

Ingredients

• 1 8-ounce package cream cheese
• 1/2 cup butter
• 1 cup powdered sugar
• 2 tablespoons brown sugar
• 1 1/2 teaspoons vanilla
• 1 cup chocolate chips
• 1 cup toffee bits

Instructions

1. Cream together cream cheese and butter.
2. Add all remaining ingredients and mix until well-combined.
3. Serve with graham crackers or apple wedges.

Roasted Asparagus Salad

This Roasted Asparagus Salad recipe is a great way to take advantage of asparagus season. It's light, and easy to make ahead.    I personally enjoy it year-roumd.....


Ingredients

1 pound asparagus, ends snapped off

Olive oil

Salt and pepper

2 hard-boiled eggs, chopped

2 tablespoons crumbled feta cheese

2 tablespoons Caesar dressing, divided

Directions

1.Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil; spread the asparagus out in a single layer; drizzle with olive oil and sprinkle with salt and pepper; bake the asparagus for 12 to 15 minutes, until tips start to brown; remove from oven

2.Arrange half of the asparagus on a plate; top with half of the chopped egg and 1 tablespoon of feta cheese; drizzle with Caesar dressing; repeat on a second plate with remaining ingredients. Serve immediately.

CHICKEN PARMESAN BURGERS

Chicken Parmesan Burgers

 

As soon as I read the title of this recipe, my first thought was, “YUM!”. These were pretty much guaranteed to be a hit in our house. We love chicken Parmesan and we love burgers, but it never occurred to me to combine the two. 
Chicken Parmesan Burgers

  Ingredients:
For the burgers:
1 lb. ground chicken
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tsp. Italian seasoning
3 tbsp. chopped flat leaf parsley
1 clove garlic, minced
1 shallot, finely diced
Salt and pepper
For serving:
Pasta sauce
Mozzarella or provolone cheese (sliced or shredded)
Sautéed mushrooms (optional)
4 hamburger buns
Directions:
In a medium bowl combine all of the ingredients for the burgers. Mix well until thoroughly combined. Form the mixture into 4 patties. Refrigerate for about 30 minutes to allow the flavors to mingle.
Preheat the broiler. Spray the broiler pan with cooking spray. (Alternatively, cook the burgers on an outdoor grill or grill pan.) Broil the burgers for 4-6 minutes on one side, then flip and broil for 4-6 more minutes on the other side until fully browned and cooked through. Remove from the oven, top each burger with pasta sauce and cheese. Place back under the broiler for 30-60 seconds until the cheese is melted. Top with sautéed mushrooms if desired, and serve on toasted hamburger buns

Rosemary Olive Oil Bread

enjoyed warm out of the oven, it can be frozen and reheated later.




Rosemary Olive Oil Bread



INGREDIENTS

1 cup warm water (100-110 F)

1 Tbsp. organic cane sugar

2 tsp. active dry yeast

1 tsp. salt

2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)

1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)

1/4 tsp. freshly ground black pepper

2 Tbsp. extra virgin olive oil

1 1/2 cups white whole wheat flour

1/2 cup bread flour + extra for kneading

1 egg, whisked + 1 Tbsp. water, for egg wash

dried rosemary, for sprinkling



DIRECTIONS

1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.



2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.



3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.



4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.



5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.



6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Creamy Mocha Coffee Punch

Creamy Mocha Coffee Punch:

This was the hit at my friends shower brunch. I served 2 kinds of punch but had to make another batch of this one half way through the shower! One guest took the recipe and introduced it to her church where it became a staple at all gatherings.  

Ingredients

1 1/2 quarts water

1/2 cup powdered chocolate drink mix

1/2 cup white sugar

1/4 cup instant coffee granules

1/2 gallon vanilla ice cream1/2 gallon chocolate ice cream

1 cup frozen whipped topping, thawed

1/4 cup shaved milk chocolate (optional)

Directions

1.Bring water to a boil in a large saucepan; remove from heat and stir in chocolate drink mix, sugar, and coffee granules. Cover and refrigerate for 4 hour or overnight.

2.Pour chocolate mixture in a large punch bowl about 30 minutes before serving. Scoop vanilla and chocolate ice cream into the bowl, stirring until partially melted. Garnish with dollops of whipped topping and shaved milk chocolate.

TURKEY TETRAZZINI

Turkey Tetrazzini

This recipe is not only a classic, but it’s a great way to use up leftover turkey. Plus, you can easily substitute 2 cans of tuna to make a tuna noodle casserole...

Ingredients

• 1/4 cup unsalted butter, melted
• 1/4 cup all-purpose flour
• 1-1/4 cups milk
• 1-1/2 cups chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/2 cup Parmesan cheese, grated
• 1/2 cup Swiss cheese, shredded
• 3-1/2 cups cooked egg noodles
• 2-1/2 cups cooked turkey chunks 
• 8 ounces sliced mushrooms
• 1/2 cup frozen peas
• 1/3 cup breadcrumbs

Directions

1. Preheat oven to 375 degrees. Whisk together butter, flour, milk and chicken broth in a 2.5 quart baking dish. Microwave on high for 6 minutes, stirring every two minutes. Keep an eye on mixture to make sure it doesn’t boil over in microwave.
2. Stir in salt, pepper, garlic powder, Parmesan and Swiss cheeses until combined and melted. Stir in egg noodles, turkey, mushrooms and peas. Top with breadcrumbs and bake 25-30 minutes, until top begins to brown, and casserole is bubbling.

Tip: Adding 1/4 cup cooked bacon pieces makes this dish even better!

Oven BBQ CHICKEN

Oven-Roasted BBQ Chicken

This recipe is the perfect way to get wonderful BBQ flavor without having to use your grill. You’ll be amazed at how moist this chicken is!!!

Ingredients

• 4 bone-in chicken breasts
• 1/2 cup chopped onion
• 1/2 cup sliced mushrooms
• 2 tablespoons butter, margarine or canola oil
• 1/2 teaspoon chopped garlic
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup barbecue sauce (any flavor)

Directions

1. Preheat oven to 400 degrees.
2. Saute onions in butter, margarine or oil over medium heat until soft.
3. Place chicken breasts in a 4 quart baker and season with salt, pepper and garlic.
4. Pour mushrooms and sauteed onions over chicken. Cover all with BBQ sauce.
5. Cover baker with a Lid-It® or aluminum foil. Bake for 1 hour.

TIP:.. Serve this easy main dish at a summer get-together with friends. For something a little different, shred the chicken and put it on a pizza crust for a tasty BBQ chicken pizza!

Microwave Apricot Glazed Carrots

Apricot Glazed Carrots

This simple side dish is easily made in the microwave, freeing up your stove and oven to make the rest of your meal (something that really comes in handy around the holidays). Using baby carrots instead of the traditional discs saves a ton of time you would ordinarily spend peeling and cutting whole carrots. –

Ingredients

• 1 large (32-oz.) bag baby carrots
• 3 tablespoons butter or margarine
• 1 tablespoon light brown sugar
• 1/3 cup apricot preserves
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 2 teaspoons cornstarch

Directions

1. Place 1/4 cup of water into a 1.5 quart  baking dish.
2. Add carrots, butter, and light brown sugar to baking dish. Stir and cover with plastic wrap. Use a fork to pierce a hole in plastic wrap before microwaving on high for 10 minutes, stirring halfway through.
3. Carefully remove dish from microwave, discard plastic wrap, and stir in apricot preserves, salt, and nutmeg.
4. Microwave uncovered on high for an additional 2 minutes. Stir in cornstarch until completely dissolved. Microwave for 3-4 minutes more, until carrots are tender and sauce is thickened. Use a slotted spoon to drain any excess liquid as you serve.

 Tip: Orange marmalade also works well in place of the apricot preserves. If you would prefer your carrots less sweet, the brown sugar can be left out entirely...

Refreshing Mojito Fruit Salad

Minty Mojito Fruit Salad

A refreshing favorite on a hot summer day! This recipe is a great side dish for any picnic or back yard barbeque. It also makes a wonderful breakfast. I love sitting on my back porch in the morning, watching the sun come up, with a hot cup of coffee in one hand and a big bowl of fruit salad in the other. –

Ingredients

Salad:

• 1 1/2 cups seedless watermelon, cubed
• 1 cup seedless grapes, halved
• 1 1/2 cups strawberries, quartered
• 1 cup raspberries
• 1 cup kiwi, peeled and sliced
• 2 cups blueberries

Dressing:

• 1 tablespoon finely chopped fresh mint
• 2 tablespoons sugar
• 1/4 cup fresh lime juice

Directions

1. Mix fruit together in a 2 quart  bowl.
2. In a separate bowl, mix the dressing ingredients together. Pour over fruit and gently toss.
3. Cover and refrigerate for at least one hour before serving.

If you don’t have some of the fruit varieties on hand, you can substitute any of your favorite summer fruits. Just make sure the total amount adds up to 8 Cups...

Everything Chopped Salad

Though I’ll admit that I usually just throw a little of everything into my chopped salads, this combination with broccoli, Cheddar cheese, egg, bacon, and onion is one of my favorites – especially when paired with a creamy dressing. –

Ingredients:

• 1 small head iceberg lettuce, chopped
• 2 hard boiled eggs, chopped
• 1- 2  large tomatoes, chopped
• 2/3 cup chopped yellow onion (optional)
• 1/2 cup crumbled bacon pieces
• 2/3 cup chopped broccoli
• 2/3 cup crumbled or cubed Cheddar cheese
• your favorite creamy salad dressing

Directions

1. Place chopped lettuce in my 12-inch fluted salad bowl, or any 3 quart dish.
2. Arrange remaining ingredients in neat rows for the best presentation. Serve alongside ranch, creamy Italian, or any creamy salad dressing.
3. At the table, I like to add about 2/3 cup of dressing to the bowl and toss all before serving.

Tip: You can make your own Creamy Italian Dressing by mixing 2/3 cup mayonnaise with 2 tablespoons red wine vinegar, 1 tablespoon finely minced red onion, 1 teaspoon sugar, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, and salt and pepper to taste.

Deep Dish Blueberry Pancake

Fluffy, eggy, oven pancakes like this one are some of the most impressive breakfasts you can whip up. Though it does shrink a little shortly after being removed from the oven, it still settles at a nice size to feed the family! –

Ingredients:

• 2 tablespoons butter or margarine
• 5 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 2 teaspoons vanilla extract
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 cup fresh blueberries

Directions

1. Preheat oven to 425 degrees. Place butter in a 2.5 quart  baking dish (round is best), and microwave for 15-20 seconds, just until melted. Shake dish from side to side to coat bottom and sides with melted butter.
2. Whisk eggs until very frothy and then whisk in remaining ingredients, except for blueberries, until very well combined and free of lumps.
3. Pour the batter into the buttered baking dish and top with blueberries. Bake for 20-25 minutes or until fluffy and well-browned around the edges. A toothpick inserted into the center should come out mostly clean. Serve immediately with powdered sugar, maple syrup, or both.

 Tip: Although the batter may seem thin, it is entirely normal for a fluffy oven pancake such as this. Substitute 1/2 cup of chocolate chips in place of the blueberries to make a Deep Dish Chocolate Chip Pancake!

The Best Peachy Cream Cheese Bars

THE BEST PEACHY CREAM CHEESE BARS:



Ingredients

- 1 pkg dry cake mix-white, yellor or french vanilla

- 1/3 c butter, room temperature

- 2 lg eggs, divided

- 29 oz can light peach slices, drained

- 8 oz cream cheese, room temperature

- 1/3 c sugar

- 1 tsp pure vanilla extract



Directions

1. Preheat oven to 350 degrees. Spray a 9x13” pan with nonstick cooking spray.



2. In a large bowl combine cake mix, butter and 1 egg; mix with fork just until crumbly. Set aside 1 ½ c. crumbs for topping.



3. Press the remaining crumbs on bottom of prepared pan; Bake 10 minutes.



4. Cut peach slices into 1” pieces; Spoon onto partially-baked crust.



5. In a large bowl, combine cream cheese, sugar, 1 egg and vanilla extract; beat with mixer until creamy. Spread over top of peaches.



6. Sprinkle with reserved crumbs; Bake 30 minutes.



7. Chill at least 30 minutes before serving; Serves 12. Store leftovers in refrigerator

All Day Apple Butter

ALL DAY APPLE BUTTER;

Ingredients


5 1/2 pounds apples - peeled, cored and finely chopped

4 cups white sugar

2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

Directions

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well.

Cover and cook on high 1 hour.

Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.

Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness.

Spoon the mixture into sterile containers, cover and refrigerate or freeze.

Low Fat & Calorie Whole Wheat Pretzels

Low Fat & Calorie Whole Wheat Pretzels:

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving

Calories: 194.1

Total Fat: 2.9 g

Cholesterol: 0.1 mg

Sodium: 518.6 mg

Total Carbs: 36.6 g

Dietary Fiber: 2.9 g

Protein: 5.9





You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash.

You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash.
Ingredients

2 1/4 teaspoons instant quick rise yeast

2 tablespoons honey

1 1/2 cups warm water 105 to 110 degrees F

2 1/4 cups whole wheat flour

2 1/4 cups white flour

SAVE NOW

1 teaspoon salt

2 tablespoons canola oil

1 tablespoon baking soda

1/4 cup egg substitute


Directions

You and your family will love these super easy pretzels. The dough only needs 5 minutes to rest so from start to finish, this snack is ready in a flash. Traditional soft pretzels contain a large amount of canola oil and butter toppings with a heaping dash of salt. Not these! I used only 2 tablespoons of oil in the recipe and spread egg substitute over the dough just before baking for a shiny low calorie and fat crust. I did find white whole wheat flour at the grocery store. It packs all the nutrients but omits the dark whole wheat color that can scream “healthy” to some kids.

Yeast does not last forever. Check the expiration date on the package to make sure the yeast is still ready to do some work and make the dough rise.

--

Preheat the oven to 425 degrees F.

Combine the yeast, honey and warm water in a small bowl. Stir and set aside for 5 minutes. (Instant yeast does not need to "bloom," but this step will tell you if your yeast is working before you add all the flour.) The yeast mixture should begin to foam after 5 minutes.

Meanwhile, combine the flours, salt and oil in a large mixing bowl or in the bowl of a stand mixer. Add the yeast mixture to the flour and mix on low speed with a dough hook or by hand for 5 minutes. If you're working the dough by hand, move the dough to the counter once the flour is incorporated, then knead with the heel of your hands. The dough should be smooth not sticky. If not, add one tablespoon of whole wheat flour at a time until it is no longer sticky.

Coat a large mixing bowl with nonstick cooking spray. Place the dough in the bowl and turn it so it is entirely coated with the nonstick spray. Cover the bowl with a kitchen towel or plastic wrap and place in a warm spot (75-80 degrees F) for 5 minutes.

Cover two sheet pans with parchment paper or coat with nonstick cooking spray. Place a quart of water in a large saucepan. Bring it to a simmer, add the baking soda, and turn off the heat.

Cut the dough into 12 equal pieces. Roll one piece of dough at a time into a snake shape, rolling from the center of the dough out.

Dip each dough "snake" into the baking soda mixture then place on a sheet pan and form into the shape of your choice.

Brush the dough with egg substitute. Repeat with the remaining pieces of dough, then bake 15-18 minutes until golden brown.

If desired, sprinkle on coarse kosher salt before baking. (Sodium levels not included in the nutrition info.)

Makes 12 pretzels, one pretzel per serving

Cookies & Cream Cupcakes

Cookies & Cream Cupcakes:
Ingredients

FOR THE CUPCAKE:

2 cups All-purpose Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 teaspoon Salt

2 cups Light Brown Sugar

12 Tablespoons Unsalted Butter, Cut Into Pieces

1 cup Dutch-processed Unsweetened Cocoa Powder

⅔ cups Freshly Brewed Coffee

4 Large Eggs

⅔ cups Sour Cream Or Plain Greek Yogurt

2 teaspoons Vanilla Extract

FOR THE FROSTING:

15 whole Oreos, Or Similar Sandwich Cookies

2 sticks Unsalted Butter, Softened

3-½ cups Confectioner's Sugar

1 teaspoon Vanilla Extract

2 teaspoons Milk, Or More For Thinning

⅛ teaspoons Salt

21 whole Oreo Cookies, Optional, For Garnish

Preparation Instructions

For the cupcakes:
Preheat the oven to 350 F. Line two 12-count cupcake pans (recipe actually makes about 21) with cupcake liners. Set pans aside.
Whisk together the flour, baking soda, baking powder and salt in a large bowl. Stir in the brown sugar with a large spoon, pressing down with the back of the spoon to have as little lumps as possible. Set aside.
Melt the 12 tablespoons butter in a small bowl, heating it in the microwave for 30 seconds at a time until melted. Then, whisk in the cocoa powder and coffee until it’s a smooth mixture. (It’s ok if the butter separates!)

In a medium sized bowl beat together the eggs, sour cream/yogurt, and vanilla until it forms a smooth pale yellow mixture. Beat in the cocoa butter mixture until combined. Slowly mix the wet ingredients into the dry until all of the dry ingredients are moistened.

Fill the liners 2/3rd’s of the way full (I just use an regular sized ice cream scoop). Bake for 18-22 minutes or until a toothpick is inserted and comes out clean. Then remove them from the oven and allow them to cool.

For the frosting:

Put the 15 Oreos in a large plastic bag and hammer them with a mallet (you could also use a food processor) until crumb-like, set aside.
In a large bowl, use a mixer to beat the butter until smooth. Add the sugar in a little at a time, mixing until incorporated. Add the vanilla and a teaspoon of milk. Fold in the Oreo crumbs, adding additional teaspoons of milk until it forms a smooth consistency. Frost the cupcakes, garnish with an Oreo, and enjoy!

Healthy Cobb Salad

I used chicken breast and turkey bacon for a leaner version of this popular salad. If you prefer, you can use roasted turkey breast instead of poached chicken.


Healthy Cobb Salad:

Ingredients

1 boneless and skinless chicken breast half

2 large eggs

3 slices turkey bacon

1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-wide strips (about 6 cups)

1 cup chopped fresh watercress

3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)

1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

1/4 cup chopped fresh chives

1 ounce blue cheese, crumbled

3 tablespoons red-wine vinegar

1 teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

1/2 teaspoon freshly ground pepper

Directions

1.Bring a medium saucepan of water to a boil. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.



2.Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise. Discard one yolk, and pass the other through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.



3.Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side. Transfer to drain on paper towels. Let cool; roughly chop.



4.Spread lettuce on a serving platter. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.



5.Make the vinaigrette: In a small bowl, whisk together cheese, vinegar, and mustard. Slowly whisk in the oil. Season with pepper. Drizzle vinaigrette over salad, and serve immediately

Peach Pecan Muffins

Peach Pecan Muffins:



Ingredients

1/2 cup butter or margarine, softened

3/4 cup sugar

1 egg

1/2 cup sour cream

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup chopped fresh or frozen peaches

1 cup chopped pecans

Directions

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack.

Award Winning Lemon Cookies

You will love how these taste,  both fresh and sweet, have the right amount of chewiness, and can't help going back for seconds and thirds.


Award Winning Lemon Crinkle Cookies
Makes 2-3 dozen


Ingredients:

½ cups butter, softened

1 cup granulated sugar

½ teaspoons vanilla extract

1 whole egg

1 teaspoon lemon zest

1 Tablespoon fresh lemon juice

¼ teaspoons salt

¼ teaspoons baking powder

⅛ teaspoons baking soda

1-½ cup all-purpose flour

½ cups powdered sugar



Directions:

Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.
*If using a non-stick darker baking tray, reduce baking time by about 2 minutes.

Hawaiian Sweet Rolls

Hawaiian Sweet Rolls (Bread Machine)

Every time I make these rolls, I get raving compliments! This is an excellent potluck dish! It is very important to use McCormick brand coconut extract for the right flavor! For the fluffiest rolls, make sure all the ingredients and the kitchen are warm. This was intended to be a copycat of King's Hawaiian Rolls, but according to my husband, these taste way better when done right!"

Ingredients

1 cup 100% pineapple juice 1 large eggs 1/3 cup milk 4 tablespoons butter 1 -2 teaspoon mccormick coconut extract 1/2 teaspoon ground ginger 1 teaspoon salt 1/3 cup sugar 1/2 cup potato flakes 3 1/2 cups flour 2 1/4 teaspoons active dry yeast butter, for brushing on roll tops Directions

Bring all cold ingredients to room temperature (pineapple juice, egg, milk, butter). This will take about 30 minutes, but you can speed it up a little bit with the microwave if you're not feeling patient.

Add the pineapple juice to your bread machine.

Beat the egg and add to your bread machine.

Add the milk to your bread machine.

Divide the butter into small pieces (no larger than 1 tablespoon) and add to the bread machine.

Add McCormick coconut extract, ground ginger, salt, sugar, potato flakes, and flour to the bread machine, in that order.

Make a small well in the flour, and pour the yeast in the well.


Directions

Run your bread machine on the dough cycle to knead the dough.

After the kneading cycle, let the dough rise until doubled in size - about 1 hour. (I let mine rise in the bread machine).

Grease a 13"x9" pan.

Divide the dough into 12-15 rolls and place next to each other in the pan (this will get them soft sides).

IMPORTANT! Sometimes the dough will be a little sticky to handle while you're doing this (and that's okay!). Do NOT even think about adding more flour! I mean it! I can't stress that enough! It will toughen your rolls. You can try greasing your hands with cooking spray if you want them to be easier to handle. If that still doesn't work, then just enjoy the stickiness knowing that your rolls will be nice and fluffy!

Cover with a towel and let rise until doubled in size - about 1 hour - in a warm place. Meanwhile, preheat your oven to 350 degrees.

Bake rolls in preheated oven for 25 minutes or until golden on top.

Immediately upon removing the rolls from the oven, brush the tops with butter.

Let cool in the pan until the rolls are cool enough to handle. Then remove from pan.

TIP: If you will not be eating the rolls right away, transfer the rolls to a large enough bowl to hold them. Place a lid on top and vent it, taking care that no rolls touch the lid. Closing the airflow off while they are warm will make the rolls soggy. Leaving them out in open air will make the rolls crusty. Keeping them in a vented bowl until they are completely cool is very important for obtaining soft rolls! Once the rolls are completely cool, seal the bowl.

Chicken Wing Dip

Chicken Wing Dip



"I love this dip! Tastes good hot and warm-up extras in the microwave. I can't get enough of it!!"

Ingredients

2 (8 ounce) packages cream cheese, softened
1/2  cup Frank's red hot sauce
1 cup blue cheese, T. Marzettis, Marie's
2 cups diced cooked chicken breasts
1 cup shredded cheddar cheese
1 dash chili powder (optional)
1 dash garlic powder (optional)

Preheat oven to 350°F. Start boiling chicken in med. saucepan. In a medium bowl stir together cream cheese, blue cheese and cheddar cheese. Dice up cooked chicken and add to mixture. Spread into a 13x9 inch baking dish, spread extra shredded cheese on top (opt.). Back for 30 minutes, serve with tortilla chips, french bread or crackers

My Microwave Bread & Butter Pickles

I  always tell the story about when Bill and I were first married I placed on the grocery list some Bread & Butter Pickles...To my surprise, Bill brought home a loaf of Bread, a pound. of Butter, and his favorite Pickles...We laugh about this to this day (43 years later) 

I have always loved these pickles, and here is my favorite easy way of making them for you to Enjoy!!!

My Microwave Bread & Butter Pickles:

8  c.  cucumbers, sliced thin
1  c.  onions, sliced thin
2  c.  Sugar
1  c.  White Distilled Vinegar
2  tsp.  Salt
1  tsp.  Mustard Seeds
1/2  tsp.  Celery Seeds
1/2  tsp.  Turmeric

Mix all in a large microwavable bowl.   Microwave on High for 15-20 minutes.  Stir after each 5 minutes.  Cukes should be crisp and onions translucent.  TIME MAY VARY due to the microwave power.   Place in jars and store in refrigerator....

CORN IN THE CROCK

Corn In the Crook:

1  (16oz.) pkg. frozen whole corn
1  (4 oz.) pkg. Cream Cheese
1/4  c. Sugar
1/4  c. Butter

Mix all ingredients and put in crock-pot.   Cook on Low for 4 hrs.
Really, really good.

5 Minute Rice Pudding

5 Minute Rice Pudding:

4  c.  Milk
1  Egg, beaten
1  pkg. Vanilla Cook type Pudding Mix
1  c. Minute Rice
1/4  c. Raisins
1/4  tsp. Cinnamon

Stir together milk, egg, and pudding.  Add the rice and raisins, and cook over medium heat until mixture comes to a boil.   Cool 5 mins. stirring twice.  Pour into a bowl and sprinkle cinnamon on top.   Refrigerate...Can be served warm or cold!!!   Enjoy!!!

Delish Raspberry & Apricot Rugelach

Raspberry and Apricot Rugelach:

"A yummy and extra fruity version of this traditional cookie."

Ingredients:

1 cup butter, softened

1 (8 ounce) package cream

cheese, softened

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups all-purpose flour

3/4 cup white sugar

1 cup chopped walnuts 3/4 cup dried apricots,

chopped

1/4 cup packed brown sugar

1 1/2 teaspoons ground

cinnamon

1/2 cup seedless raspberry

preserves

1 tablespoon milk



Directions:

1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.

2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap and refrigerate until firm, at least 2 hours or overnight.

3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.

4. Line 2 large baking sheets with foil and grease foil.

5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

French Apple Cake

FRENCH APPLE CAKE
3/4 cup + 1 tbsp all purpose flour

3/4 tsp baking powder

1/8 tsp salt

3 very large apples, peeled, cored and chopped into 1-inch chunks

1 large egg

3/4 cup sugar

2 tbsp rum

1 tsp vanilla

1 stick butter, melted and cooled


Preheat the oven to 350 degrees F. Butter and line an 8-inch round pan with removable bottom with baking or parchment paper. Wrap the bottom of the pan with aluminum foil.
Sift and whisk the flour, baking powder and salt together in a bowl.
Whisk the eggs in another bowl until foamy, then add the sugar. Whisk until smooth and incorporated. Add the vanilla and rum. Mix well.
Alternately add the flour and butter in two batches. Mix well and gently after each addition to have a smooth batter.

Fold in the apples with a spatula. Pour the batter into the pan and spread evenly with a spatula.

Bake for 50-60 minutes or until the top of the cake is golden brown and a knife inserted in the center comes out clean. Transfer to a cooling rack and cool for 15 minutes before removing from the pan.

Since the cake is really moist, it is best to keep it uncovered or lightly covered at room temperature. I have also found out that it tastes better if you heat it quickly in the microwave for a few seconds before eating...

Carmelized Onion& Spinach Olive Oil Quick Bread

Caramelized Onion & Spinach Olive Oil Quick Bread:.
Preheat the oven to 350 degrees F.
Heat 2 teaspoons olive oil in a large skillet set over medium heat. Cut one large yellow onion in half through the root, peel, and thinly slice into half-circles. Add the onion to the pan. Season with 1/2 teaspoon salt.
Cook for 10 minutes, reduce the heat to medium-low, and cook until the onions are golden brown, about 10 additional minutes.
Add 1 teaspoon olive oil to the onions, then stir in 2 cloves minced garlic and 2 cups (packed) fresh spinach leaves. Stir until the spinach is wilted and bright green, about 1 minute. Remove from the heat.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

In a large bowl, combine 2 eggs, lightly beaten, 3/4 cup 2% milk, and 2/3 cup extra-virgin olive oil. Whisk well until combined.

Pour the flour mixture into the eggs mixture and stir until just combined. Do not overmix or the bread will become tough. Add the spinach mixture and 1 ounce crumbled myzithra (or feta) cheese, and stir until just combined.
Butter a loaf pan. Spoon 1 tablespoon flour into the pan and tap the flour around the pan. Shake out the excess. Scoop the batter into the pan and smooth the top.
Bake until the top is light golden brown and a wooden skewer inserted into the center comes out dry, 35 to 40 minutes.
Cool in pan for 15 minutes, then remove the bread from the pan, and cool on a wire rack. Slice and serve.

Spicy Edamame Guacamole

Spicy Edamame Guacamole


Per serving (1/2 cup): 110 calories, 6.3g fat, 5.3g fiber, 6.8g protein

Pack some more protein into this summer party food by adding in edamame. Serve it with fresh, crunchy veggies like sliced peppers, carrots, celery, or cucumber to stay keep it under 200 calories .



Ingredients:

1 medium ripe avocado

1 cup shelled frozen edamame

2 cloves of garlic

1 jalapeno pepper, washed and seeded (use 1/2 if you want it less hot and spicy)

juice of 1 lime

2 tbsp fresh cilantro leaves (approx 5-6 sprigs)

1 tsp chili powder

1/2 tsp sea salt

1 tsp black pepper



Directions:

In a medium saucepan, boil the frozen edamame for 4-5
minutes, until bright green. Drain and set aside to cool (you can skip this
step if you decide to use fresh edamame instead). In a food processor, combine garlic cloves, cilantro, jalapeno and lime juice and puree. Add cooled edamame and puree until smooth. In a mixing bowl, add avocado flesh to the edamame mixture and mash to combine thoroughly. Serve chilled with fresh
veggies.

Good-For-You Broccoli Rice Au Gratin

A broccoli rice au gratin that will not disappoint! Super creamy and cheesy. The greatest comfort food.
Made fresh with good-for-you broccoli, brown rice, real cheese and milk.
You can’t box t

Rice and broccoli florets swimming in a cheesy sauce and baked to a bubbly, golden brown.

Ingredients

4 tablespoons butter, plus more for greasing pan

2 - 3  cloves garlic, minced

1/4 cup flour

2 cups milk

1 teaspoon dijon mustard

1/2 teaspoon sea salt and a few cracks fresh black pepper

2 + 1/2 cups cheddar cheese, shredded

1/3 cup fresh Parmesan cheese, shredded

3 cups cooked rice ( I used brown)

2 -3 cups cooked broccoli florets

Instructions

1. Grease a 9x13-inch casserole pan. Preheat oven to 400 degrees F.
2. In a large saucepan melt the butter over low heat; add garlic and saute until fragrant. Whisk in flour and cook 3-4 minutes, whisking constantly. Slowly whisk in milk, mustard and season with salt and pepper, bring to a simmer 4 minutes, whisking occasionally. Add 2 cups of cheddar cheese and parmesan; stir until mostly melted; remove from heat.
3. Stir in rice and broccoli florets, pour into casserole pan, sprinkle remaining 1/2 cup cheese over top. Bake 30 minutes until bubbly and lightly golden on top. Allow to set 5 minutes before serving.

Nutella Swirl Peanut Butter Cookies

Know what temporarily cures unrequited dreams and helps solve unanswerable questions about life? Cookies.
And when cookies are packed with peanut butter and Nutella, one can't help but do a little happy dance while biting into the chewy, tender, criss-crossed circles.

These cookies are fabulous! Peanut butter and Nutella are definitely the 'It' couple of the baking world.
Nutella Swirl  Peanut Butter Cookies:

Ingredients:

1 -3/4 cups all-purpose flour

3/4 teaspoon baking Soda

1/4 teaspoon salt

1/2 cup (that's 1 stick) unsalted, room temperature butter

3/4 cup peanut butter (I used smooth)

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1 room temperature egg

1/2 teaspoon pure vanilla extract

1/2 cup Nutella (stir it up a bit, to soften)

Directions:

In a large bowl, whisk together the flour, baking Soda, and salt; Set aside.

In a separate large mixing bowl, combine the butter, peanut butter and both sugars. Beat on medium speed until creamy and smooth (about 5 minutes). Add the egg and vanilla extract; Beat to combine, scrape down the sides of the bowl if necessary.

Turn the mixer down to low speed, and slowly add the dry ingredients. Beat until just combined. Use a large wooden spoon or rubber spatula to gently fold in the Nutella. [Note: If you want a distinct swirl, try not to over-mix the Nutella.] Cover the bowl and refrigerate for at least 3 hours (or overnight).


Preheat the oven to 350F. Line baking sheets with parchment paper.

Measure out a rounded Tablespoon for each cookie. (Since the dough was refrigerated, the cookies shouldn't spread too much, so just leave about 1/2-inch of space between each one.) Use a fork to make a criss-cross pattern on each cookie. If desired, sprinkle with a little bit of sea salt. Bake for 8-9 minutes. Allow the cookies to cool on the sheets for about 2 minutes before transferring them to a cooling rack.

Easy Refrigerator Pickles

Easy Refrigerator Pickles

◦2 Cups Distilled White Vinegar

◦2 Cups Water

◦4 tsp. Kosher Salt

◦2 Tbsp. Sugar

◦5-6 Large Garlic Cloves~ Peeled and Smashed

◦Fresh Rosemary Sprigs

◦Red Onion Slices

Instructions

1.Quarter 5 medium cucumbers lengthwise into spears. {4 spears per 1 cucumber}

2.Put the spears into a jar so they all fit vertically and tightly.

3.In a large bowl combine vinegar, water, salt and sugar.

4.Stir until salt and sugar are dissolved.

5.Toss in the onion, rosemary and garlic cloves.

6.Pour vinegar mixture over spears in the jar.

7.Tighten lid and refrigerate for 24 hours

8.Enjoy!!!

9.{Store in the refrigerator for up to 1 month, but I guarantee the don’t even last that long}

Yummy Cinnamon Roll Waffles

I’ve made pizza, sandwiches and muffins in a waffle maker. Why not make cinnamon roll waffles! IDEA: Slice them into sticks, pour a little syrup into the bottom of a wide mouth cup, place the sticks in with just the tips touching the syrup and you’ve got a nice dippers for the kids or you can serve them up this way for a buffet. Want to add another layer of flavor? How about CINNAMON CREAM CHEESE BUTTER!
Cinnamon Roll Waffles Recipe
Ingredients
1   can of store bought cinnamon rolls with cream cheese frosting
Directions
Spray waffles iron with cooking spray, place 4 cinnamon rolls on a PREHEATED waffle iron and close to cook.

Cook until light goes off ( WARNING!!! TIME DOES VARY FROM WAFFLE MAKER TO WAFFLE MAKER - WATCH THE WAFFLES - DON’T RELY ONLY ON THE LIGHT! YOURS MAY BE DONE BEFORE THE LIGHT GOES OFF!) and the waffles are cooked through. Make sure you close the waffle maker completely. I locked it closed so the waffle maker would smash the cinnamon rolls..
Cream Cheese Syrup Recipe
cream cheese frosting (from cinnamon roll can)
1 tablespoon corn syrup

1 tablespoon water
Directions
Mix together the frosting and the corn syrup. Add water 1 tablespoon at a time until the syrup reaches the desired consistency. Drizzle over hot waffles.

TWO TIMIN' PASTA BAKE

Timin’ Pasta

Have you ever eaten at an Italian restaurant and found yourself torn between pasta with alfredo or marinara?! Ummm…me?! Not so much. I’m a marinara girl all the way, but every now and then I like a little alfredo in my life. I love this pasta because it combines the best of both worlds and ohmiword…it.is.GOOD. This little pasta bake required all of no time to prep, but tasted like I spent hours in the kitchen.

TWO TIMIN’ PASTA BAKE

1 box penne pasta

1 (15 oz.) jar Alfredo sauce

1 (24oz.) jar Marinara sauce

2 cups shredded mozzarella cheese

1 cup shredded parmesan cheese

Cook pasta according to directions and drain. Mix the sauces together in a large bowl.

Add the mozzarella and stir to combine. Then toss in the penne and toss to coat.

Pour pasta into 9x13 baking dish and cook on 350 for 20-25 minutes or until bubbly. Remove from oven and sprinkle with shredded parmesan cheese and bake for another 5 minutes.

SO yum!!! We paired ours with a few slices of fresh garlic bread and it was definitely reminiscent of being in a restaurant….with naked kids running through the dining room & chasing each other with legos. Wow. TMI. If you’re looking for an easy weeknight dinner that’s full of flavor, then this is it!!!!

HOMEMADE PRETZEL ROLLS

Pretzel Rolls


The Dough

6 - 7 1/2 cups unbleached, all-purpose flour

1 teaspoon salt

3 tablespoons canola oil

2 teaspoons active dry yeast

2 1/2 cups milk, slightly warmed

1 cup water, slightly warmed



Coarse sea salt for sprinkling



The "Bath"

7 cups water

1 tablespoon salt

4 tablespoons baking soda



In a small container, mix yeast with warmed milk and let rest for 10 minutes.Whisk 5 3/4 cups of flour and teaspoon of salt in a large bowl.



Add canola oil and warmed water to yeast mixture. Pour into bowl with flour and salt. Knead in the bowl until dough is mostly smooth. Only add more flour if your dough cannot be easily handled. The dough will be somewhat stiff. Cover the bowl with a dish towel and put in a warm place to rise for one hour.



Punch down dough and knead in bowl for one minute. Cut dough into 15 pieces. (Cut more pieces if you would like smaller size rolls.) Form balls by pulling the dough under. Place on a well-greased surface. Let the dough balls rise for 15 minutes.



While the dough balls are rising, preheat the oven to 400 degrees and get the pretzel "bath" ready. In a large pot, bring water, salt, and baking soda to a rolling boil. Plunge three dough balls into the water and let them "poach" for 1 minute total. Using a slotted spoon, transfer them to a well-greased baking sheet. With a serrated knife, cut 2-3 lines across each roll and sprinkle with coarse sea salt. Bake for 20 to 25 minutes, or until pretzels are a rich brown. These are best eaten the same day they are made.   ENJOY!!!

A Great Fat Free Salad Dressing

Great Fat Free Salad Dressing:

1/2  c. red wine vinegar
1/2  tsp. salt
1/4  tsp. freshly ground black pepper
1  T. sugar
2  cloves garlic, minced
2  tsp. Worcestershire sauce
1  tsp.  Dijon mustard
1  T.  fresh lemon juice
1  cup water

Mix well and refrigerate in a lightly covered jar...Makes 2 Cups.

ALMOND - AVOCADO TOSSED SALAD

ALMOND - AVOCADO TOSSED SALAD


Ingredients

•3 cups torn iceberg lettuce

•3 cups torn leaf lettuce

•2-1/2 cups fresh baby spinach

•2 medium ripe avocados, peeled and chopped

•1 can (11 ounces) mandarin oranges, drained

•1 small cucumber, halved lengthwise, seeded and sliced

•1 small sweet red pepper, chopped

•1/2 cup honey-roasted almonds

•1/2 cup red wine vinaigrette or vinaigrette of your choice

Directions

•In a large salad bowl, combine the first seven ingredients. Sprinkle

with almonds. Drizzle with vinaigrette and toss to coat. Serve

immediately. Yield: 14 servings.

Healthy White Bean Sausage & Spinach Soup

Healthy White Bean Sausage & Spinach Soup:

.1 tablespoon olive oil 1 14-oz. turkey kielbasa or other smoked sausage, cut into 2-inch pieces 1 onion, finely chopped 2 cloves garlic, finely chopped 3 cups low-sodium chicken broth 2 15-oz. cans cannellini beans, rinsed and drained 4 cups baby spinach Salt and pepper Preparation

1. In a pot, warm olive oil over medium heat. Add sausage and cook, stirring, until browned all over, about 5 minutes. Transfer to a paper towel-lined plate. Discard all but 1 Tbsp. of fat from pot. Add onion and garlic, and cook, stirring often, until soft, about 3 minutes.

2. Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in spinach until wilted, 1 to 2 minutes. Season with salt and pepper and serve hot.

Potatoes, Zucchini & Red Bell Pepper Bake

Ingredients


2 medium zucchini, quartered and cut into large pieces

4 medium potatoes, peeled and cut into large chunks

1 medium red bell pepper, seeded and chopped

1 clove garlic, sliced

1/2 cup dry bread crumbs

1/4 cup olive oil

paprika to taste

salt to taste

ground black pepper to taste

Directions

Preheat oven to 400 degrees F

In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.

Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown.

Alfredo Lasagna Roll Ups

ALFREDO LASAGNA ROLL UPS
Ingredients


8 lasagna noodles

1 tablespoon olive oil

1 (10 ounce) package frozen chopped spinach ( or chopped brocolli)

2 tablespoons thinly sliced green onion

1 pint part-skim ricotta cheese

1/4 cup grated Parmesan cheese

1/2 teaspoon salt

1 egg

21 ounces Alfredo-style pasta sauce

1 cup shredded mozzarella cheese

Directions

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente. Rinse in cold water and drain well.

Meanwhile, in a large sauce pan over medium heat add oil and cook broccoli or spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg.

Preheat oven to 375 degrees F .

Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style.

In a 8x12 inch baking dish, spoon about 3/4 of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve

Easy Microwave Caramels

Microwave Caramels

 "This Recipe is a Great gift idea that I saw  on T.V. and put here for safe keeping."

Ingredients

1/4 cup butter
 1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
(Course Sea Salt can be sprinkled on tops of Caramels if you like)
 Directions

Combine all ingredients.

Cook 6 minutes, stirring every two minutes.

Stir and pour into lightly greased dish.

Let cool.

Cut, wrap in wax paper & store in air tight container

PEANUT BUTTER CUP BROWNIES

Peanut Butter Cup Brownies

Makes 40 brownies
1 box of your favorite brownie mix

1/2 cup peanut butter chips

1/2 cup semi-sweet chocolate chips

3/4 cup creamy peanut butter


Preheat oven to 350 degrees. Spray or grease 40 mini-muffin cups.

Prepare boxed brownie mix as directed. Spoon batter evenly into muffin cups (about 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not then tap the centers with the back of a teaspoon to make a hole for the peanut butter.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds then stir. While brownies are still warm spoon about half a teaspoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan.

Weight Watchers Brownie Bites

Weight Watchers Brownie Bites:

2 tbsp margarine
1/3 cup sugar
1/4 cup cold water
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking powder
2 tbsp unsweetened cocoa powder
2 tbsp chopped walnuts
nonstick cooking spray
1 tsp powdered sugar

In a small saucepan melt margarine, remove from heat. Stir in sugar, vanilla and water. Stir in flour, cocoa powder, and baking powder. Mix well. Stir in chopped nuts.

Spray the bottom of a 8x4x2 inch loaf pan with nonstick spray coating. Pour batter into pan.

Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. Cool thoroughly. Remove from pan. Cut into 8 bars. Sprinkle with powdered sugar.

Servings: 8 • Serving Size: 1/8th • Old Points: 2 pt • Points+: 3 pt

Calories: 103.9 • Fat: 4.3 g • Protein: 1.3 g • Carb: 15.6 g • Fiber: 0.6 g