CHICKEN CABBAGE STIR FRY ... DO NOT LOSE THIS!

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 

Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any leftovers that is…..
(You can add onions and red peppers to taste)

JAMAICAN BANANA BREAD

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2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1/4 cup plain low-fat yogurt (or pina colada flavored!!)
3 tablespoons dark rum OR apple cider
1/2 teaspoon vanilla extract
1/2 cup flaked sweetened coconut
Cooking spray
1 tablespoon flaked sweetened coconut
1/2 cup powdered sugar
1 1/2 tablespoons fresh lime or lemon juice

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk.
Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in 1/2 cup coconut. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with 1 tablespoon coconut. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan.
Combine powdered sugar and juice, stirring with a whisk; drizzle over warm bread. Cool completely on wire rack
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Pepper Steak

1 lb beef top round steak, cut 1 inch thick
2 teaspoons olive oil
1 medium onion, sliced thin
2 cloves garlic, minced
1 cup beef broth
1/4 cup light soy sauce
1/4 teaspoon sugar
1/2 teaspoon pepper
1 stalk celery, sliced
1 green bell pepper, sliced thin
1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 can chopped tomato, drained or 2 medium tomatoes blanched,peeled and cut into wedges
2 teaspoons cornstarch
1/4 cup cold water

Directions:
Slice the beef into 3 inch strips 1/4 inch wide. Heat 1 T. oil in skillet on medium high and add onion and garlic, stirring until onion is tender, around 4 or 5 minutes. Remove with a slotted spoon. Add remaining oil and saute the beef until browned.
Remove with a slotted spoon. Add the broth, soy sauce, sugar and ground pepper to the skillet, stir well.Return beef, onion and garlic to skillet and simmer for 30 minutes. Add celery, bell pepper and tomatoes. Cover and cook until celery and peppers are crisp/tender-around 5 minutes. Dissolve the cornstarch in cold water.
Stir into the skillet stirring constantly until thickened around 2 minutes
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Italian Love Cake

Italian Love Cake

2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla
1 (3 3/4 ounce) box instant chocolate pudding mix
1 cup milk
8 ounces non-dairy whipped topping, thawed (such as CoolWhip)
1 box fudge marble cake mix

DIRECTIONS

Preheat oven to 350 degrees.
Prepare cake as directed on box and pour into greased and floured 9 x 13 pan.
In separate bowl, combine ricotta, sugar, eggs, and vanilla; mix well.
Spoon over unbaked cake.
Bake cake for 1 hour.
Cool.
Mix instant pudding with milk; fold in whipped topping.
Spread over cake; refrigerate.

Easy Homemade Apple Fritters

Easy Homemade Apple Fritters

Ingredients

1 cup all purpose flour
1/4 cup sugar
3/4 teaspoon salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/3 cup milk
1 egg
1 cup chopped apple

Glaze:
•2 cups powdered sugar
•1 1/2 tablespoons milk

Directions

Combine flour, sugar, salt, baking powder, cinnamon. Stir in milk and egg until just combined. Fold in apple. Pour oil into skillet so that it is approximately 1 1/2 deep. Heat oil on high. Oil is ready when a little dough thrown in floats to top. Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned. Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack. Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters. Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side. Best served warm.

Yummy Banana Pudding Poke Cake

BANANA PUDDING POKE CAKE

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You Will Need:
1 Box Yellow Cake Mix (make according to box directions so you will need eggs, oil and water)
2 (3.4oz) boxes of instant banana pudding (i have made this with Chocolate or Lemon Pudding Also)
4 cups of milk
1 (8 oz) tub of cool whip (I like to use the larger size Cool Whip)
20 crushed vanilla wafers

Here is what you do:
*Make cake in a 9 x 13 pan...according to box directions
Allow to cool for 2-3 min..Then using the end of a wooden spoon or something similar poke your holes in the cake... be sure to go to the bottom...you are gonna
want the holes pretty big so the pudding gets down there.
*In a med bowl whisk your pudding with 4 cups of milk until all lumps are gone.
*Pour pudding over cake...use the back of your spoon or spatula to get down in holes.
*Put in fridge and cool for approx 2 hours
*Spread cool whip on top
*Sprinkle crushed vanilla wafers on top of cool whip...its good to have some bigger pieces...don't crush them too much.
***If desired you can also slice some bananas and place on top before you put the wafers on

Pretty Cherry Almond Shortbread Cookies

A cookie almost too pretty to eat.

♥Cherry Almond Shortbread Cookies

total time: 5 HOURS, 15 MINUTES (INCLUDES CHILLING & COOLING)

Ingredients:Soft and buttery shortbread cookies flavored with cherry and almond, then finished off with sweet white chocolate. This cookie dough must be chilled, so plan accordingly.

Yield: about 2 dozen

• 3/4 cup (170g) unsalted butter, softened to room temperature
• 2/3 cup (134g) granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 Tablespoon (15ml) maraschino cherry juice
• 2 cups (240g) all-purpose flour 
• 16 maraschino cherries (drained and chopped)
• 4 ounces white chocolate (optional)

Directions:

1. Using a handheld or stand mixer with a paddle attachment, beat the butter on high speed until creamy, about 1 minute. Switch mixer to medium speed and add the the sugar, vanilla and almond extracts. Scrape down the sides and the bottom of the bowl as needed. With the mixer running on high, slowly drizzle in 1 Tablespoon of the cherry juice. Beat for 1 minute on high. Turn the mixer off and pour the flour into the wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed, then, with the mixer still running on low, add the chopped cherries. Beat just until the cherries are disbursed in the dough. Press the dough down to compact it and tightly cover with plastic wrap to chill until firm, at least 4 hours (and up to 3 days). If the cookie dough is not sufficiently chilled, your cookies will spread all over the cookie sheet.
2. Preheat oven to 350F degrees. Line two baking sheets with parchment paper or silicone baking mats (silicone mats preferred to reduce spreading). Shape the cookie dough into balls. Mine were about 1 Tablespoon of dough per ball. Make sure they're nice and smooth. If you find that the balls of dough are sticky and/or have gotten a little soft after rolling- place the balls of dough back into the refrigerator to firm up. You absolutely DO NOT want soft dough.
3. Bake for 11-12 minutes, or until very lightly browned on the edges. The cookies will puff up and spread slightly. Do not overbake.  In fact, I only baked mine for 10 minutes. I prefer them a little soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow to cool for at least 30 minutes before drizzling with white chocolate. Melt the white chocolate in a double boiler or in the microwave, in 20 second increments, stirring after each increment until melted. I used a plastic condiment bottle to drizzle the melted white chocolate.
4. Make ahead tip: Store cookies covered at room temperature for 3 days or in the refrigerator for 6 days. Shortbread cookie dough may be frozen up to 2 months; baked cookies may be frozen up to 2-3 months.

Rolo M&M's Pretzel Candy

Pretzel Candy

These are so quick and easy to make! And they are yummy tooo!  For  us, they kind of taste like a Twix Bar.  I can’t tell you just how many this makes.  You won’t use all the pretzels and I am sure this time we didn’t use all the Rolo’s either!  LOL!!  Although my un-wrappers swear they didn’t sneak any Rolos while they were unwrapping.   These make a great little gift for the Bus Driver, School Secretary, Mail Carrier.  Put them in a pretty box with a bow and you are all set!
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Ingredients:
1 package of  pretzels (I used the round ones)
2  bags of Rolos Candy (unwrapped)
I bag of Christmas M & M’s

On a baking tray, spray lightly with vegetable spray.

Lay out the pretzels and place an unwrapped Rolo on each one. (I placed the Rolo upside down and they fit perfectly inside the hole and didn’t move around.

Place  in oven for maybe 5  minutes on lowest setting (170 degrees).

When the chocolate candy begins to look shiny pull them quick!

Add an M & M to each one. I pressed  down on them while I was placing them on there and the pressure filled up the hole inside the pretzel.

Allow to cool on baking tray.

I store these in the freezer in an airtight container when I make them ahead.  They hold up great!

Cinnamon Roll Stuffed Baked Apples

Cinnamon Rolls
Apples - (strong apples that will hold up while baking - we used Gala)
Melted Butter
Brown Sugar
Cinnamon

Slice off the top of each apple and hollow out using a melon baller - being careful not to cut through the sides and to leave a thicker base. Brush the inside of each apple with melted butter and a sprinkling of brown sugar and cinnamon. Place a cinnamon roll in each apple and Bake in a preheated oven at 350˚F (175˚C) for 15 minutes uncovered and then an additional 25-30 minutes covered loosely with foil. Remove from over and drizzle with icing. Serve warm and enjoy!

Vegan Shepards Pie

Ingredients:
- 4 russet potatoes
- 3 carrots
- 3 celery stalks
- 1/2 yellow onion
- 2 cups chopped mushrooms (one package)
- 1 Tbsp. flour
- 1 tsp fresh thyme
- 1 tsp fresh sage
- 4 cloves garlic
- 2 cups veggie broth
- 1/3 cup red wine
- salt
- pepper
- soy milk (or rice milk)
- vegan butter

Directions:

Peel, chop, and boil the potatoes for 10-15 minutes until soft.

Meanwhile, chop the carrots, celery, and onion, sauté in vegan butter or oil for a few minutes. Add the mushrooms, and cook until the edges begin to darken. add the garlic, and season with salt and pepper. Add the tomato paste, flour, thyme, and sage. Slowly add the veggie broth and wine, stirring continuously. Let simmer for a few minutes to thicken.

Mash the potatoes and add the soy milk and vegan butter. Add more if needed until smooth. Season with salt and pepper to taste.

Lay the veggie filling into a baking dish, the spread the mashed potatoes over top. At this time you can get creative with designs and patterns for the top. The rougher the surface, the crispier it will turn out.

Spray the surface with cooking oil. Broil for 10-15 minutes, or until the top is crispy.

Enjoy!

Pumpkin Bars

Ingredients

2 large eggs
1/2 cup vegetable oil
1 cup granulated sugar
1 cup cooked pureed pumpkin

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoons cinnamon
1/2 cup walnuts (optional)

Directions

Preheat the oven to 350 degrees.

1. In the bowl of your stand-type mixer and with the paddle attachment, mix the eggs, oil, sugar, and pumpkin together until smooth.
2. In another bowl, whisk the flour, baking powder, salt, and cinnamon together.
3. Add the dry ingredients to the wet ingredients and continue beating until combined.
4. Line a 13 x 9-inch pan with parchment paper or grease and flour.  Pour the batter into the pan and smooth it until it is level.  Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
5. Cool on a wire rack in the pan.  If you are using parchment paper, grab the edges of the paper and lift the cake onto a cutting board.  Frost the cake.  Cut it into bars to serve.

For the frosting

1/4 cup butter
2 ounces cream cheese
1  teaspoon vanilla
2 cups powdered sugar
1 to 2 tablespoon milk

1. Beat the butter and cream cheese in a small bowl until it is fluffy.  Add the vanilla.  Gradually add the powdered sugar.
2. Beat in enough milk to reach the desired spreading consistency.

PERFECT Sugar Cookies

PERFECT SUGAR COOKIES

 

These Sugar Cookies are perfect! Both soft and crisp and the the flavor is wonderful! Paired with an incredible frosting, this will quickly become your go-to sugar cookie recipe!

INGREDIENTS

• 1 cup butter
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 2 Tablespoon milk
• 3 cups flour
• 1½ teaspoons baking powder
• ½ teaspoon salt

Buttercream Frosting

• ⅔ cup butter, softened
• 3 cups powdered sugar, add more depending on personal preference
• 1 teaspoon vanilla
• 2 Tablespoons heavy whipping cream, add more or less depending on personal preference. You can also use milk instead.
• food coloring if you want to change up the color.

INSTRUCTIONS

1. In a large mixing bowl cream butter and sugar.
2. Add egg, vanilla and almond extract and mix well.
3. Add milk and beat again.
4. Add flour, baking powder, and salt.
5. Chill dough for about 30 minutes.
6. Preheat oven to 350 degrees F.
7. Roll dough about ¼ " thick onto a lightly floured surface. Cut your cookies using a cookie cutter and place on cookie sheet.
8. Bake at 350 degrees F for 8 to 12 minutes depending on your preference for chewy versus crispy cookies.
9. Frost cooled cookies.

Buttercream Frosting

1. Cream butter in a large mixing bowl. Add powdered sugar, vanilla and heavy whipping cream and beat until smooth and creamy. Add more powdered sugar and/or heavy whipping cream as needed to achieve desired consistency.

Zuppa Toscana (better than Olive Garden!)

Now that the cooler months are coming we all need to start finding those comforting warm foods!! Here's one to try!
Zuppa Toscana (better than Olive Garden!)

1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped
1/4 c. REAL bacon pieces (optional)
2 Tbsp minced garlic (about 3-4 cloves)
32 oz. chicken broth
1 c. kale or Swiss chard, chopped
1 c. heavy whipping cream
2 Tbsp flour

1. Brown sausage links in a sauté pan.
2. Cut links in half lengthwise, then cut slices.
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.

30 minutes before serving:
5. Mix flour into cream removing lumps.
6. Add cream and kale to the crock pot, stir.
7. Cook on high 30 minutes or until broth thickens slightly.
8. Add salt, pepper, and cayenne to taste.

Rumchata Pumpkin Pie Pudding Shots

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1 small Pkg. pumpkin spice instant pudding
¾ Cup Milk
3/4 Cup RumChata
8oz tub Cool Whip

Directions 1. Whisk together the milk, liquor, and instant pudding mix in a bowl until combined. 2. Add cool whip a little at a time with whisk. 3.Spoon the pudding mixture into shot glasses, disposable shot cups or 1 or 2 ounce cups with lids. Place in freezer for at least 2 hour

Bourbon Pecan Bon Bons

Ingredients:
½ cup plus 2 tbsp. heavy cream
1/4 cup light corn syrup
2 Tbsp honey
9 oz bittersweet chocolate, finely chopped
2 Tbsp Bourbon
1 1/2 cups pecans, toasted and finely chopped
2 cups (about 10 oz) shortbread cookies, crushed into crumbs in the food processor
¼ cup granulated sugar

Instructions:
1. Place the chocolate in a large mixing bowl. Combine the cream, corn syrup and honey in a small saucepan and bring to a boil, then remove from the heat.

2. Pour the cream mixture over the chocolate. Let stand for a minute (while the chocolate starts melting), then stir until all the chocolate is melted.

3. Stir in the Bourbon, 1 cup of the pecans and the crushed shortbread cookies.

4. The mixture will still be rather soupy and soft-looking, so refrigerate for an hour and the chocolate will firm up.

5. Put the 1/4 cup granulated sugar and the remaining 1/2 cup pecans in the food processor and pulse a few times until the pecans are nearly ground and well-mixed into the sugar. Place the sugar in a shallow bowl or on a plate.

6. Scoop rounded tablespoonfuls of the chocolate and roll into a ball. Roll the bon bon through the sugar-pecan mixture, then repeat with the rest.
Makes about 28 bon bons

Pumpkin Spice Pudding Dessert

An easy fall dessert recipe tastes like pumpkin pie when vanilla pudding, pumpkin, cream cheese and spices are mixed together and topped with Reddi-wip

Hands On:15 | Total: 15 | Makes: 6 servings (1 dessert each)

Ingredients:

• 1 pkg (13 oz each) Snack Pack® Vanilla Pudding
• 4 ounces 1/3 less fat cream cheese (Neufchatel), softened
• 1 can (15 oz each) solid-pack pumpkin
• 1/3 cup confectioners' sugar
• 3/4 teaspoon pumpkin pie spice
• Reddi-wip® Original Dairy Whipped Topping

Directions

1. Mix together pudding and cream cheese in medium bowl with hand mixer until smooth. Add pumpkin, sugar and pumpkin pie spice; mix until blended.
2. Divide pumpkin mixture evenly between 6 small serving dishes. Chill if desired. Top each with a serving of Reddi-wip and a dash of pumpkin pie spice just before serving.

Nutritional Information:

6 servings (1 dessert each) Calories 177; Total Fat 7 g(Saturated Fat 4 g); Cholesterol 16 mg; Sodium 140 mg; Carbohydrate 26 g; (Dietary Fiber 3 g, Sugars 18 g); Protein 3 g; Percent Daily Values*: Vitamin A 224%; Vitamin C 5%; Calcium 24%; Iron 6%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

If pumpkin pie spice is unavailable, substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/8 teaspoon ground nutmeg.

Upside-Down Dessert Nacho

A 100-calorie fruit dessert nacho recipe made with juicy fresh berries topped with creamy Reddi-wip and sweetened crisp tortilla strips

Hands On:15 | Total: 25 | Makes: 1 serving (2/3 cup fruit with tortilla strips)

Ingredients:

• PAM® Butter No-Stick Cooking Spray
• 1 flour tortilla (8 inch), cut into short thin strips
• 1 teaspoon honey
• 1/8 teaspoon ground cinnamon
• 1/3 cup cut fresh strawberries
• 2 tablespoons fresh blueberries, washed, patted dry
• Reddi-wip® Original Dairy Whipped Topping

Directions

1. Preheat oven to 350°F. Spray baking sheet with cooking spray. Place tortilla strips in medium bowl. Drizzle with honey and sprinkle with cinnamon; toss gently to coat.
2. Place strips in single layer on baking sheet. Bake 8 minutes or until strips are lightly browned. Cool completely.
3. Place strawberries and blueberries in serving dish; top with 2 servings (1/4 cup) Reddi-wip. Sprinkle with one-fourth of the baked tortilla strips (reserve remaining for another use). Serve immediately.

Nutritional Information:

1 serving (2/3 cup fruit with tortilla strips) Calories 99; Total Fat 4 g(Saturated Fat 1 g); Cholesterol 6 mg; Sodium 78 mg; Carbohydrate 15 g; (Dietary Fiber 2 g, Sugars 7 g); Protein 1 g; Percent Daily Values*:Vitamin A 0%; Vitamin C 47%; Calcium 2%; Iron 3%

* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

Lightly spray measuring spoon for honey with PAM® No-Stick Cooking Spray so honey slides easily out of spoon. Prepare a batch of sweetened tortilla strips to have on hand for when you get a sweet treat attack. Store strips in a recloseable food storage bag for up to 1 week...then this fruit nacho dessert is as easy as 1-2-3!

Pineapple Upside Down Mug Cakes

A quick pineapple upside down cake recipe prepared in the microwave

Hands On:10 | Total: 10 | Makes: 2 servings (1 cake each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1/4 cup crushed pineapple in juice
• 2 tablespoons firmly packed light brown sugar
• 5 seconds Reddi-wip® Original Dairy Whipped Topping (about 2 cups)
• 1/4 cup Egg Beaters® Original
• 1/2 cup dry yellow cake mix
• 1 maraschino cherry, cut in half

Directions

1. Spray insides of 2 large microwave-safe mugs with cooking spray. Divide crushed pineapple and brown sugar between each mug; set aside.
2. Whisk together Reddi-wip, Egg Beaters and cake mix in medium bowl. Place half of batter in each mug.
3. Microwave each mug individually on HIGH 1 minute 15 seconds to 1 minute 30 seconds or until set. Invert each cake onto a plate. Top each with a half cherry. Serve with additional Reddi-wip, if desired.

Nutritional Information:

2 servings (1 cake each) Calories 319; Total Fat 11 g(Saturated Fat 4 g); Cholesterol 22 mg; Sodium 247 mg; Carbohydrate 48 g; (Dietary Fiber 1 g, Sugars 36 g); Protein 5 g; Percent Daily Values*: Vitamin A 6%; Vitamin C 5%; Calcium 6%; Iron 6%

Pasta al Forno - Baked Pasta

Pasta al Forno - Baked Pasta

Ingredients
4 Tbsp 100% Organic Extra virgin Olive oil
1 lb  mezzi rigatoni
1 onion chopped (optional for those who do not like onion)
1 garlic cloves chopped
1 lb lean minced beef
3 Italian sausages, casing removed
17 2/3 oz tomato sauce  (I use my homemade sauce/gravy)
Water if necessary
 8 oz frozen peas
parsley chopped
salt
black pepper
 6 oz grated Parmigiana

Optional...Can also placed some shredded mozzarella on top about 10 mins. before baking is done

Preparation
Heat extra virgin olive oil in a pan and saute the onion and garlic until browned. Add the minced meat and the sausages and continue frying. Add the tomato sauce, fresh parsley, and season with salt and black pepper. Then reduce the heat, and let the sauce simmer for about 30 minutes. Add water if necessary. Add the peas into the mixture and cook for another 20-30 minutes on a low heat. Once the sauce has thickened, take the pan off the heat.
Meanwhile, cook the mezzi rigatoni al dente in salted boiling water. After draining, mix the pasta with the sauce.
Add the freshly grated parmigiano mix thoroughly. Grease a deep oven pan/dish with some extra virgin olive oil. Bake in the oven, preheated to 180 °C/ 355 °F, for about 30-40 min. Let the pasta rest for a few minutes before serving. Sprinkle some parmigiano on top.