Sweet-N-Salty Popcorn Pretzel Rods

What you need:

* 6 large pretzel rods
* 6 Tbsp. peanut butter
* 3 c. popped popcorn
* sugar sprinkles
* 3/4 c. mini chocolate chips, optional

What to do:

1. Spread 1 Tbsp. of peanut butter over pretzel, leaving a 2 in. "handle" without peanut butter.
2. Press and roll popcorn onto peanut butter to coat. Sprinkle with sugar sprinkles.
3. For optional chocolate drizzle: Place chocolate chips in a small sealable plastic bag and seal bag. Microwave 30 sec. or until chocolate is melted. Clip a small corner from the bag and squeeze bag to drizzle chocolate over popcorn. Sprinkle with additional sugar sprinkles. Allow chocolate to harden before serving.

Bacon Cheddar Scones

We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of Cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal. 

2 cups (8 1/2 ounces)   Unbleached All-Purpose Flour 
1 teaspoon salt
1 tablespoon baking powder
2 teaspoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold  butter
1 cup (4 ounces) very coarsely grated or  diced cheddar cheese
1/3 cup (about 1/2 ounce) snipped fresh chives, or finely diced scallion tops (the  green part, 3/4 ounce)
1/2 pound bacon, cooked, cooled, and crumbled (about 1 cup)
3/4 cup + 2 tablespoons (7 ounces) heavy cream or whipping cream, or enough to make the dough cohesive

Preheat the oven to 425°F. Lightly grease a baking sheet, or line it with parchment.

1) Whisk together the flour, salt, baking powder, and sugar. 

2) Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces. 

3) Mix in the cheese, chives, and bacon until evenly distributed. 

4) Add ¾ cup of the cream, stirring to combine. Try squeezing the dough together; if it’s crumbly and won’t hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface. 

5) Pat the dough into a smooth 7" disk about ¾" thick. Transfer the disk to the prepared baking sheet. 

6) Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan. 

7) Brush the scones with a bit of cream; this will help their crust brown. 

8) Bake the scones for 22 to 24 minutes, until they’re golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature. 
Yield: 8 large scones 

Rose Victoria's tips: 
•Want to make scones now, freeze and bake later? Make scones up to the point they're on the baking sheet, cut and ready to bake; don't brush them with cream. Freeze, then remove from the sheet, and wrap airtight in a plastic bag. When you're ready to bake, remove however many you want to bake from the freezer, place on a baking sheet, brush with cream, and bake in a preheated 425°F oven for 35 to 40 minutes, until golden brown.

•Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven till golden brown, 18 to 20 minutes; or for about 25 minutes if frozen

Mmmmm!!!! Sweetheart Cupcakes!!!

I made these for my boys (and my daughter, too - can't leave anyone out!) and they were ALL GONEwithin 20 minutes of me putting them on the table. Super easy to make, super delicious, and super cute when you cut one in half!


Ingredients:

1 package cake mix, chocolate
1 package strawberries, cleaned and hulled
1 package pudding, chocolate
Fresh mint sprigs,optional but awesome

Directions:

1. Prepare cupcakes according to package and let cool. Using a paring knife, core out a well down into each cupcake, for your strawberry to fit into. Prepare your pudding according to the package. Let set until nice and pudding-y (solid - wet gloopy pudding will ruin the cupcakes, so don't be in a rush, let the pudding firm up!)

2. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.

3. Top liberally with pudding in leu of frosting.

4. Add a sprig of mint if you like.  I think it adds a certain something, and my neighbor had some growing in her kitchen and shared…but don’t go out and buy some.

5. I cut each cutcake in half and set it on a plate, because presentation is everything with these suckers. They are DELICIOUS and super easy!

Olive Oil Micro-Wave Popcorn..Save $$$

(Note: Fresh kernels will pop better than kernels that have been sitting in your cupboard for years.)

INGREDIENTS
6  tablespoons popcorn kernels
1  tablespoon olive oil
1/4 -1/2  tsp salt 

DIRECTIONS
In a large microwave-safe glass bowl (a 2.5 quart mixing bowl or larger ) add olive oil and salt. Microwave for 20 seconds to help the salt dissolve. 

Remove from the microwave, stir oil and salt, then add the popcorn kernels. Stir the kernels until they are all coated with the olive oil. Press the kernels into a single layer on the bottom and sides of the bowl as best you can. (You end up with less un-popped kernels when they are in a single layer.)

Cover the bowl of kernels with a lid that allows for venting. I used a plastic pyrex lid set askew so that the top of the bowl wasn't totally covered, but the opening wasn't large enough to let any popcorn fly out. You could also cover the bowl in parchment paper, and tuck the ends underneath the bottom of the bowl, then poke holes in the paper on top.

Place the covered vented bowl back in the microwave and heat for about 3-4 minutes on high or until there is 2 seconds between pops. It may take less or more time depending on your microwave. Bowl will be hot. Toss the popcorn to evenly coat with the oil/salt.

Do a happy dance, pat yourself on the back, and enjoy your uber-healthy and super tasty popcorn!

Caprese Turkey Meatballs w/ Tomato Basil Sauce/Slow Cooker Style

INGREDIENTS

• 1 pound ground turkey
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup pesto
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

• 1 large egg, beaten
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
• 5 cups Classic Tomato Basil Sauce, recipe follows
• 1/2 cup low-sodium chicken broth

• Classic Tomato Basil Sauce:
• 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
• 2 heads garlic, cloves peeled and halved lengthwise
• 3/4 cup extra-virgin olive oil

• 1 1/2 teaspoons hot red pepper flakes
• Salt and pepper
• 1 cup chopped fresh basil

DIRECTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes. 

Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours. 

Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.

DIRECTIONS

Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. 

Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally...

Slow Cooker Spaghetti

Used 6-quart slow cooker

Ingredients

• 1 Pound Hamburger Meat
• 1 Cup Onion, chopped
• 1 Cup Bell Pepper, chopped
• 2 Cans Diced Tomatoes
• 1 Can Rotel
• 1 Can Cream of Mushroom Soup
• 1 Can Sliced Mushrooms, drained
• 1 Can Sliced Black Olives, drained
• Garlic Salt (to taste)
• 2 Teaspoons Oregano
• Pepper to taste
• 1/4 Cup Water
• 1-2 Cups Shredded Cheese
• 1 Pound Cooked Spaghetti Noodles

Directions

1. Step One

   Slightly brown hamburger meat in a skillet until it crumbles then place in slow cooker.

2. Step Two

   Combine onion, bell pepper, tomatoes, Rotel, cream of mushroom soup, mushrooms, olives, garlic salt, oregano, pepper to taste and water in the slow cooker and mix well.

3. Step Three

   Cook on LOW for 4-6 hours or HIGH for 2-3 hours.

4. Step Four

   Add cooked noodles and mix into meat mixture.

5. Step Five

   Top with cheeses and cook on LOW for another hour.

Beef Wrapped Asparagus Stalks

• 1/4 cup finely chopped flat-leaf parsley
• 
  

• Grated peel of 1 lemon
• 
  

• 1 finely chopped large garlic clove
• 
  

• 12 asparagus stalks
• 
  

• 12 slices beef (from beef strip loin) or thinly sliced rare roast beef
• 
  

• Salt

• In a bowl, combine 1/4 cup finely chopped flat-leaf parsley, the grated peel of 1 lemon and 1 finely chopped large garlic clove. In a pot of boiling water, cook 12 asparagus stalks until crisp-tender, about 1 minute. Using tongs, transfer to a large bowl of ice water; drain and pat dry. Place 12 slices beef  (from beef strip loin) or thinly sliced rare roast beef on a work surface and sprinkle with some of the parsley mixture; season with salt. Place 1 asparagus stalk in the center of each piece and roll up, leaving the ends showing; sprinkle with more of the parsley mixture

Honey Apple, Carrot & Walnut Salad

• 2 tablespoons honey
• 
  

• 2 tablespoons extra virgin olive oil
• 
  

• 2 tablespoons fresh lemon juice
• 
  

• 1 green apple, cored and thinly sliced
• 
  

• 2 carrots, peeled and cut into coins
• 
  

• 1/2 cup walnut pieces, toasted

• In large bowl, whisk honey, oil and lemon juice; season. Toss apple and carrots with dressing. Sprinkle with nuts

Streusel Peaches and Cream Cheese Bars

Ingredients

1 pkg dry cake mix-white, yellow 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

German Style Green Beans

Ingredients

1 lb fresh green beans, cut into 2-inch pieces

3 slc bacon, diced

1 md onion, quartered and sliced

2 tsp cornstarch

1/4 tsp salt

1/4 tsp ground mustard

1/2 c water

1 Tbsp brown sugar

1 Tbsp cider vinegar

Directions

1. Place green beans in a large saucepan and cover with water; bring to a boil. Cook uncovered for 8-10 minutes until crisp-tender; drain and set aside.

2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels and drain, reserving 1 Tbsp. drippings. In the same skillet, saute the onion in drippings until tender.

3. In a small bowl, combine the cornstarch, salt, mustard, and water until smooth. Stir into the skillet with the onion. Bring to a boil and cook and stir until thickened, about 1-2 minutes. Stir in the brown sugar and vinegar.

4. Add the beans to this mixture and heat through. Sprinkle with the bacon and serve while hot.

Easy & Fast Chicken Breast Tomatoes & Mushrooms

• 4 boneless, skinless chicken breast halves, about 1 1/2 pounds
• Coarse salt and ground pepper
• 1 tablespoon olive oil
• 1 pound mushrooms, trimmed and quartered
• 2 garlic cloves, minced
• 1 can (14.5 ounces) stewed tomatoes
• 1/4 teaspoon dried oregano

Directions

1. Season chicken with salt and pepper. In a large (5-quart) saucepan with a tight-fitting lid, heat oil over medium-high heat; swirl to coat bottom of pan. Cook chicken, turning when it easily releases from the pan, until golden, 4 to 6 minutes. Transfer to a plate.
2. Add mushrooms; cover, and cook until softened, about 5 minutes. Add garlic, tomatoes, and oregano. Reduce heat to medium-low; cook, covered, until tomatoes have broken down, 10 to 15 minutes.
3. Return chicken and any accumulated juices to pan; cover, and cook until chicken is opaque throughout, 4 to 6 minutes. Turn chicken to coat with sauce, and serve

Mom's Delicious Fratatta Pizza

Ingredients

• 3 tablespoons – Extra Virgin Olive Oil, divided
• 1 pound Italian sausage, chopped into chunks
• 1 cup pepperoni, chopped into chunks
• 2 bell peppers – choose your favorite colors
• 2 to 3 cloves garlic, grated
• 1 small onion, chopped
• 1 8-ounce can tomato sauce
• 2 sprigs fresh oregano
• 1/4 cup fresh basil, torn and divided
• A dozen eggs

• Salt
• A splash of milk or half-and-half (whatever you put in your coffee)
• 1 1/2 cups shredded cheese (whatever kind you like)
• 1/2 cup grated Parmigiano Reggiano

Preparation

Preheat oven to 400°F.

Place a large, nonstick, oven-safe skillet over medium heat with 2 turns of the pan with Extra virgin Olive Oil.. about 2 tablespoons. Add the sausage and cook until golden brown, 7-8 minutes. Throw in the pepperoni and peppers, and cook until tender, about 5 minutes.

While the toppings are cooking, place a small saucepan over medium heat with one turn of the pan of with Extra Virgin Olive Oil and sauté garlic and onion for 5 minutes. Add the tomato sauce and bring to a bubble. Season with oregano and half of the basil.

Beat together the eggs with some salt and milk, and pour over skillet with the sausage and peppers. Let eggs set then transfer the pan to the oven. When the frittata looks almost cooked through, about 10 minutes, the remove from oven and coat the top with sauce. Top frittata with the cheeses and return to the oven to finish cooking and melt the cheeses, 3-4 minutes.

Remove pizza from oven, top with remaining basil, cut into wedges and serve.

Rosie's Lasagna Bread Pizza

Ingredients

• 1 1/2 pounds fresh mozzarella
• 1 large baguette or French or Italian bread, quartered
• 2 tablespoons – Extra Virgin Olive Oil
• 1 1/2 pounds ground beef
• 1 small onion, finely chopped (optional)
• 2 cloves garlic, finely chopped
• Salt and pepper
• 1 round tablespoon tomato paste
• 2 cups tomato passata or tomato purée
• 1/2 cup whole milk

• 1 tablespoon fresh thyme, finely chopped
• 1/2 teaspoon dried oregano
• 2 tablespoons fresh parsley, finely chopped
• 2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• A few leaves basil, torn

Preparation

Drain mozzarella on a paper towel then thinly slice into half moons.

Heat oven to 375ºF. Lightly toast bread on 2 baking sheets in the upper and lower third of the oven.

Heat a skillet or medium-size pot over medium-high heat. Add extra virgin olive oil, 2 turns of the pan, and meat. Brown and crumble the meat then add onions and garlic, season with salt and pepper. Stir in tomato paste, passata or purée, milk, thyme and oregano. Simmer 20 minutes.

In a small bowl, combine parsley, ricotta, Parm, egg yolk, salt and pepper. Spread an even layer of ricotta over the 4 pieces of bread, top with sauce then a layer of fresh mozzarella. Bake pizzas until brown and bubbly on top, 17-18 minutes, garnish with torn basil and serve with a green salad alongside.