Apple Crisp Pizza

Apple Crisp Pizza Recipe

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While visiting a Wisconsin apple orchard bakery, I tried this tempting treat. At home, I put together this Apple Crisp Pizza recipe. As it bakes, the enticing aroma fills my kitchen, and friends and family linger waiting for a sample. —

TOTAL TIME: Prep: 15 min. Bake: 35 min.YIELD:12 servings

Ingredients

• Pastry for a single-crust pie
• 2/3 cup sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 4 medium baking apples, peeled and cut into 1/2-inch slices
• TOPPING:
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/3 cup rolled oats
• 1 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 1/4 to 1/2 cup caramel ice cream topping or caramel apple dip
• Vanilla ice cream, optional

Directions

• 1. Roll pastry to fit a 12-in. pizza pan; fold under or flute the edges. Combine sugar, flour and cinnamon in a bowl. Add apples and toss. Arrange the apples in a single layer in a circular pattern to completely cover pastry. Combine the first five topping ingredients; sprinkle over apples.
• 2. Bake at 350° for 35-40 minutes or until apples are tender. Remove from the oven and immediately drizzle with caramel topping or dip. Serve warm with ice cream if desired. Yield: 12 servings.

Spinach 'n' Broccoli Enchiladas

Spinach 'n' Broccoli Enchiladas Recipe

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I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! 

TOTAL TIME: Prep: 25 min. Bake: 25 min.YIELD:8 servings

Ingredients

• 1 medium onion, chopped
• 2 teaspoons olive oil
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1 cup finely chopped fresh broccoli
• 1 cup picante sauce, divided
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1 cup (8 ounces) 1% cottage cheese (I used Ricotta)
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
• 8 flour tortillas (8 inches), warmed

Directions

• 1. Preheat oven to 350°. In a large nonstick skillet over medium heat, cook and stir onion in oil until tender. Add spinach, broccoli, 1/3 cup picante sauce, garlic powder and cumin; heat through.
• 2. Remove from heat; stir in cottage cheese and 1/2 cup cheddar cheese. Spoon about 1/3 cup spinach mixture down center of each tortilla. Roll up and place seam side down in a 13x9-in. baking dish coated with cooking spray. Spoon remaining picante sauce over top.
• 3. Cover and bake 20-25 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5 minutes or until cheese is melted. Yield: 8 servings.
• SERVE WITH EXTRA PICANTE SAUCE!!!
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Fold-Over Tortilla Bake

Fold-Over Tortilla Bake Recipe

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Here's something a little different from the usual tacos— and it's special enough for potlucks or dinner guests.—

TOTAL TIME: Prep: 20 min. Bake: 20 min.YIELD:6 servings

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 2 cans (14-1/2 ounces each) stewed tomatoes
• 1 cup enchilada sauce
• 1 to 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 12 flour or corn tortillas (6 inches)
• 6 ounces cream cheese, softened
• 1 can (4 ounces) chopped green chilies, drained
• 1 cup shredded Monterey Jack cheese

Directions

• 1. In a large skillet, cook ground beef and onion until beef is no longer pink; drain. Stir in the tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Pour half of the meat sauce into a 13x9-in. baking dish. Set aside.
• 2. Wrap the stack of tortillas in foil; warm at 350° for 8-10 minutes. Spread warm tortillas with cream cheese and top with chilies. Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top.
• 3. Cover and bake at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings

Pecan Pie Bars for a Crowd

Pecan Pie Bars for a Crowd Recipe

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I love to cook large quantities and share with my family and friends.. People seem to enjoy these scrumptious bars even more than pecan pie. —

TOTAL TIME: Prep: 20 min. Bake: 45 min.YIELD:72 servings

Ingredients

• 6 cups all-purpose flour
• 1-1/2 cups sugar
• 1 teaspoon salt
• 2 cups cold butter, cubed
• FILLING:
• 8 eggs
• 3 cups sugar
• 3 cups corn syrup
• 1/2 cup butter, melted
• 3 teaspoons vanilla extract
• 5 cups chopped pecans

Directions

• 1. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Press onto the bottom and up the sides of two greased 15-in. x 10-in. x 1-in. baking pans. Bake at 350° for 18-22 minutes or until crust edges are beginning to brown and bottom is set.
• 2. For filling, combine the eggs, sugar, corn syrup, butter and vanilla in a large bowl. Stir in pecans. Pour over crust.
• 3. Bake 25-30 minutes longer or until edges are firm and center is almost set. Cool on wire racks. Cut into bars. Refrigerate until serving. Yield: 6-8 dozen

Slow Cooker Enchiladas

Slow Cooker Enchiladas Recipe

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 I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. —

TOTAL TIME: Prep: 30 min. Cook: 5 hoursYIELD:4 servings

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• 1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
• 2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

Ham Salad Lettuce Wraps

Ingredients:

• 1/2 cup mayonnaise
• 1 Tbsp Dijon mustard
• 1-1/2 Tbsp basil, thinly julienned
• 1/2 tsp garlic, minced
• 1 tsp black pepper
• 1 (8 oz) ham steak, small to medium dice
• 1 cup frozen peas, defrosted
• 3 plum tomatoes, cut in half lengthwise, seeds removed, and small to medium dice
• 3/4 cup cooked bacon, chopped
• 1-1/2 cups extra-sharp yellow cheddar cheese, shredded
• 1–2 heads iceberg, romaine, or butter lettuce (enough for 16 lettuce leaves)

Preparation:

• In a medium mixing bowl, stir together the mayonnaise, mustard, basil, garlic, and black pepper. Next, add in the ham, peas, tomatoes, and bacon. Fold the ingredients together until coated with the mayonnaise mixture. Sprinkle in the cheese and fold into the other ingredients.



• Serve the lettuce wraps on the side or scoop about 1/3 cup of the mixture into each leaf.

Chicken, Spinach & Artichoke Penne Casserole

Ingredients:

• 4 Tbsp butter, divided
• 1 cup onions, medium diced
• 1 tsp minced garlic
• 3-1/2 Tbsp flour
• 2 (12-oz) cans evaporated milk
• 3 cups smoked Gouda, rind removed and shredded
• 3/4 cup grated Parmesan, divided
• 2 tsp Italian seasoning
• 1/4 tsp crushed red pepper
• 3 tsp salt
• 1/2 tsp black pepper
• 1 lb dried penne, cooked according to package directions
• 2 (10-oz) boxes frozen chopped spinach, defrosted and squeezed dry
• 2 (14-oz) cans artichoke hearts, drained and quartered
• 2 cups cooked chicken, large diced
• 1/2 cup panko breadcrumbs

Preparation:

• Preheat the oven to 400°F.



• In a medium saucepan, melt 3 Tbsp butter over medium heat. Sauté the onions and garlic until soft and translucent, about 5 minutes. Incorporate the flour, cooking for a minute, then pour in the milk. Stir until thickened and just about to simmer. Add Gouda and 1/2 cup of Parmesan cheese, Italian seasoning, red pepper, salt, and pepper. Stir until the cheese is melted. Remove from heat.



• In a large bowl, place the cooked pasta, spinach, artichokes, and chicken. Toss together. Add the prepared cheese sauce and toss to coat. Transfer the mixture into a deep 9" x 13" casserole dish.



• Melt 1 Tbsp butter and toss with the remaining Parmesan and panko breadcrumbs. Sprinkle over the casserole. Cover the casserole dish with foil.



• Bake for 30 minutes. Remove the foil and bake for an additional 15 minutes.

To Make Ahead:

• Make the casserole according to directions above, up until covering with foil (do not bake). Wrap tightly with plastic wrap and freeze.

To Cook from Frozen:

• Defrost in the refrigerator for 24 hours (casserole will still be partially frozen). Preheat the oven to 400°F. Remove the plastic wrap and cover the casserole dish with foil. Bake for 1 hour. Remove the foil and bake an additional 20 minutes.

Rose Victoria's Greek Style Appetizer Platter

Lamb Kabobs with Tzatziki Sauce

Ingredients:

Tzatziki Sauce:

• 1/3 cup plain Greek yogurt
• 1/3 cup sour cream
• 1 Tbsp fresh dill, chopped
• 1 Tbsp fresh mint, chopped
• 2 tsp lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• 1/4 tsp garlic, minced
• 1 cup seedless cucumber, squeezed dry and grated

Kabobs:

• 1 lb ground lamb
• 1 egg, beaten
• 2 tsp fresh oregano, chopped
• 1 tsp garlic, minced
• 1/2 tsp ground cumin
• 1 tsp lemon zest
• 1/4 cup plain bread crumbs
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1 Tbsp tomato paste
• 14-16 bamboo skewers

Preparation:

1. To make the sauce, add all the ingredients (except the cucumber) to a food processor and mix until combined. Add the cucumber and pulse until just combined. Refrigerate for at least 2 hours.
   *To save time and enhance flavor, make the sauce a day ahead of time.
2. To prepare the kabobs, preheat the oven to 350°F. Add the ingredients to a medium-size bowl and mix until well combined. Shape the mixture into 14-16 small logs, about 2'' long and 1'' wide. Insert a skewer into the narrow end of each log and place the logs onto a nonstick baking sheet. Bake 8-10 minutes, or until cooked through. Serve with the Tzatziki Sauce.

Spinach-Feta Cups

Makes 30

Ingredients:

• 30 frozen mini fluted phyllo shells
• 1 Tbsp extra virgin olive oil
• 1/2 large onion, chopped
• 1 garlic clove, minced
• 3 scallions, thinly sliced
• 1 (10-oz) package frozen chopped spinach, thawed and squeezed dry
• 1/4 cup ricotta
• 1 large egg, beaten
• 2 Tbsp chopped fresh parsley
• 1 Tbsp chopped fresh dill
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup (4-oz) crumbled feta
• Generous pinch of ground nutmeg

Preparation:

1. Preheat the oven to 350°F.
2. Arrange the mini phyllo shells 1/2" apart on 2 baking sheets. Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until the onion is translucent, 5–6 minutes. Add the scallions and toss to combine. Remove the pan from the heat.
3. Put the spinach, ricotta, egg, parsley, dill, salt, pepper, nutmeg, and cooked onion mixture in a large bowl. Using a rubber spatula, mix well. Fold in the feta.
4. Fill each mini shell with a generous tablespoon of the spinach mixture. Bake for about 20 minutes, or until they are hot and cooked through. Serve warm

Ice Cream Bar Trifle

Ingredients:

• 3 (10.8-oz) packages frozen double-chocolate cake slices, cut into 1'' pieces
• 2 (6 bars) packages original Klondike® bars, cut into 6 small squares
• 8 oz dark chocolate-covered pretzels
• 12 oz caramel sauce
• 16 oz whipped topping

Directions:

1. Place the cake and Klondike bar cubes in a large baking dish and freeze until ready to assemble.
2. Gently crush the chocolate-covered pretzels into smaller pieces. (Don't over-crush, otherwise your pretzels will become dust!) Reserve 2 ounces to decorate the top of the trifle.
3. Place 1/3 of the chocolate cake squares into a large trifle dish. Then, place 1/3 of the Klondike bar cubes on top, followed by 1/3 of the crushed chocolate-covered pretzels. Drizzle 1/4 of the caramel sauce over the pretzels and top with a 1/3 of the whipped cream. Repeat this order two more times, finishing with the whipped topping.
4. Add the rest of the caramel sauce and top with the reserved crushed chocolate-covered pretzels. Freeze immediately. Before serving, let the trifle sit at room temperature for 3–4 minutes (so the cake can thaw slightly).
5. I HAVE ALSO MADE THIS IN A 9 X 13 PAN OR DISH THAT CAN BE PLACED IN FREEZER…Then just cut in squares or scoop to serve…..

Four Way Sour Cream Coffee Cake

Ingredients:

• 1-1/2 cup butter, softened
• 1/2 cup cream cheese
• 1-1/2 cup granulated sugar
• 1-1/2 cup light brown sugar
• 4 eggs
• 1-1/4 cups sour cream
• 1/2 tsp vanilla extract
• 3 cups flour
• 1-1/2 tsp ground cinnamon
• 1-1/2 tsp baking powder
• 1/2 tsp salt

Garnishes:

• 1/2 cup blueberries, divided
• 1/2 cup chopped walnuts, divided
• 1/2 cup mixture of chocolate and peanut butter chips, divided
• 1/2 cup chopped apples tossed with cinnamon sugar, divided
• Ground cinnamon, to taste
• 1/2 cup turbinado sugar, like Sugar in the Raw
• Warm caramel sauce (optional)

Preparation:

1. Preheat the oven to 350°F. Grease four separate mini loaf pans.
2. Cream the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Reduce the mixer speed and pour in the flour, cinnamon, baking powder, and salt.
3. Fill each pan halfway with cake batter. Top one pan with 1/4 cup blueberries, another with 1/4 cup chopped walnuts, a third with 1/4 cup of the chocolate and peanut butter chips, and the last with 1/4 cup of the cinnamon-sugar apples.
4. Fill each pan with the remaining cake batter followed by the remaining, corresponding toppings. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake for 28-32 minutes, or until a toothpick inserted in the center of each cake comes out clean.

Baked Vegetable Gratin

Ingredients:

• 1/4 cup plus 2 Tbsp extra-virgin olive oil
• 2 medium onions, sliced 1/4" thick
• 2 garlic cloves, thinly sliced
• 1-1/2 cups panko bread crumbs
• 1/2 cup (2 oz) finely shredded Asiago cheese
• 1/2 cup (2 oz) grated Parmigiano-Reggiano
• 1/3 cup chopped fresh basil, plus more for garnish
• 1-1/2 tsp dried oregano
• 1-1/2 tsp kosher salt
• 1-1/2 tsp freshly ground black pepper
• 1/2 cup vegetable broth
• 1 large yellow squash, cut into 1/4" thick rounds
• 10 plum tomatoes, cut into 1/4" thick rounds
• 1 large zucchini, cut into 1/4" thick rounds

Preparation:

1. Preheat the oven to 350°F.
2. Put 2 tablespoons of the olive oil in a skillet over low heat. Add the onions and sauté, stirring occasionally, until caramelized, 25–30 minutes. Add the garlic and sauté until fragrant, about 1 minute. Combine the breadcrumbs, Asiago, parmesan, basil, oregano, salt, and pepper in a bowl.
3. Pour the vegetable broth into a 9" x 13" baking dish. Layer the remaining ingredients in the baking dish in the following order: the yellow squash, 1/2 cup breadcrumb mixture, half of the tomatoes, half of the onions, 1/2 cup breadcrumb mixture, the zucchini, the remaining onions, 1/2 cup breadcrumb mixture, the remaining tomatoes, and the remaining breadcrumb mixture. Drizzle the remaining 1/4 cup olive oil over the breadcrumb mixture.
4. Cover the dish with aluminum foil and bake for about 1 hour, or until the vegetables are tender. Remove the foil and turn on the broiler. Broil until golden brown and crispy on top, 3–4 minutes. Let rest for 5–10 minutes and garnish with chopped basil before serving.

One Skillet Park Chops and Potatoes

Ingredients:

• 4 boneless pork loin chops, cut 1'' thick
• 12 small red bliss potatoes, washed and quartered into wedges
• 4 Tbsp vegetable oil, divided
• 2 Tbsp fresh rosemary, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• 1-1/2 tsp kosher salt, divided
• 3/4 tsp ground black pepper, divided
• Zest of half an orange
• 1 Tbsp garlic, chopped

Preparation:

1. Preheat the oven to 375°F.
2. To prepare the rub, combine 1 Tbsp oil, rosemary, oregano, basil, 1 tsp salt, 1/2 tsp black pepper, and zest in a small bowl; mix well. Set aside.
3. To prepare the potatoes, combine the potatoes, 1 Tbsp oil, garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp of the rosemary rub in a large bowl. Toss until well coated; set aside.
4. To prepare the pork chops, evenly coat each chop with the remaining rosemary rub. Heat 2 Tbsp oil in a 12'' skillet on medium-high heat. When the oil begins to ripple, add the pork chops and sear until golden brown, about 2-3 minutes on each side. Remove the chops to a plate.
5. Add the potatoes to the skillet and reduce the heat to medium. Sauté the potatoes, tossing frequently, until they begin to brown about 5-8 minutes.
6. Place the pork chops on top of the potatoes and bake until the chops reach an internal temperature of 145°F, about 25-30 minutes. Remove the pork chops to a plate, cover with foil, and allow them to rest for 5 minutes.
7. While the pork chops are resting, continue to bake the potatoes in the oven. Serve with the potatoes and pan juices.

Zucchini Noodle Carbonara

Ingredients:

Pasta:

• 2 Tbsp olive oil
• 1 shallot, sliced very thin
• 3 cloves garlic, sliced very thin
• 1 Tbsp fresh thyme leaves
• 3 zucchini, spun on a spiralizer on the thin strand blade
• 1-1/2 tsp salt
• 1 tsp black pepper
• 3 slices bacon, diced, cooked until crisp, and drained of fat

Sauce:

• 1-1/2 cups light cream
• 1/2 cup grated Parmesan, with 1 Tbsp reserved for garnish
• 1/2 tsp salt
• 1 tsp black pepper

Preparation:

• To prepare the pasta, put the olive oil in a 12" skilletover medium heat. Sauté the shallots and garlic until they just begin to brown. Add the thyme, then the spiralized zucchini, salt, and pepper. Sauté until the zucchini noodles soften but are still slightly al dente. Remove to a colander and allow the liquid to drain from the vegetables. Set aside.



• To prepare the sauce, use a small saucepot on medium heat and warm the cream until it begins to simmer. Whisk the cream until it reduces by about 1/3. Add in the Parmesan, salt, and pepper. Check for seasoning and that the sauce has slightly thickened.



• To finish the pasta and assemble the dish, return the zucchini mixture to the skillet, just to heat through and to incorporate the diced, cooked bacon.
• Serve in 2 large pasta bowls with the zucchini noodles being placed on top of the sauce. Garnish with the reserved Parmesan.

Pot Roast with Vegetables

Ingredients:

• 1 (3–4 lb) boneless bottom round roast
• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 1/4 cup canola oil
• 2 medium onions, quartered
• 3 garlic cloves, smashed
• 1 Tbsp tomato paste
• 1 cup dry red wine
• 3 cups beef stock
• 2 fresh thyme sprigs
• 2 bay leaves
• 3 carrots, sliced into 1" pieces
• 2 celery stalks, sliced into 1" pieces
• 6 white or Red Bliss potatoes, quartered
• 1/2 cup chopped fresh parsley

Preparation:

1. Preheat the oven to 350°F.
2. Pat the roast dry with paper towels. Spread the flour on a large plate. Dredge the roast in the flour, coating it completely. Season it liberally with salt and pepper.
3. Heat the canola oil in a Dutch oven over medium-high heat. Sear the meat on all sides until it's well browned. Remove the browned meat to a plate. Add the onions, garlic, and tomato paste to the pot and cook until the onions and garlic begin to turn golden. Add the red wine and cook, scraping up the browned bits from the bottom of the pot, until the wine has reduced to 1/2 cup, about 10 minutes. Return the meat to the pot.
4. Add the beef stock, thyme, and bay leaves and bring to a simmer. Cover and transfer to the oven. Roast for 2–1/2 hours. Add the carrots, celery, and potatoes and roast for 2 hours more. Transfer the roast to a cutting board and let it rest for 15–20 minutes. While the meat is resting, skim the fat from the gravy. Transfer the gravy to a saucepan and heat. Cut the roast into thin slices, arrange them on a serving platter, and garnish with the parsley. Serve the pot roast accompanied by the gravy.

Easy Chicken Parm Casserole

Ingredients:

• 1 lb breaded, cooked chicken fingers, defrosted if frozen
• 1 lb penne pasta, cooked to al dente
• 2 (24-oz) jars marinara sauce
• 1-1/2 cups grated Provolone cheese, divided
• 1-1/2 cups grated asiago cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese

Preparation:

• Preheat the oven to 350°F.



• Cut the chicken fingers into 2" pieces and place them in a large bowl. Add the penne, marinara, 1 cup Provolone, 1 cup Asiago, and the Parmesan. Fold the ingredients together and place in a deep 9" x 13"casserole dish.



• Combine the remaining cheeses in a medium-size bowland sprinkle it over the top of the casserole. Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 30 minutes. Remove from oven and let cool 10 minutes before serving.

Baked Orange Chicken

Ingredients:

• 3/4 cup + 2 Tbsp cornstarch
• 4 egg whites, beaten
• 2 cups panko breadcrumbs
• 2 lbs boneless skinless chicken breast, cut into 1" pieces
• 1 cup fresh squeezed orange juice, divided
• 1/2 cup light brown sugar
• 1/2 cup rice wine vinegar
• 1/2 cup soy sauce
• 1 tsp minced ginger
• 1/2 tsp minced garlic
• 1/2 tsp sesame oil
• Pinch of crushed red pepper
• 1/2 cup sliced scallions
• Cooked brown rice (for serving)

Preparation:

• Preheat the oven to 400°F.



• Spray a baking sheet with cooking spray and set aside.



• Using three shallow bowls, put 3/4 cup cornstarch in the first, egg whites in the second, and panko in the third. For each piece of chicken, coat in the cornstarch, dip in the egg whites, and then coat with the panko. Place all of the coated chicken on the baking sheet. Bake in the oven for 15–20 minutes.



• While the chicken is cooking, prepare the sauce in a medium saucepan. Add 3/4 cup of orange juice, brown sugar, rice wine vinegar, soy sauce, ginger, garlic, sesame oil, and red pepper. Bring to a simmer on medium heat.



• In a bowl, take the remaining orange juice and whisk in 2 Tbsp of cornstarch with a fork until there are no lumps. Stir the mixture into the saucepan. Continue simmering the liquid until it thickens, then remove from the heat.



• When the chicken has finished baking, carefully put into a bowl and pour the sauce over the hot chicken. Toss to coat. Sprinkle on the scallions and serve with brown rice.

Delicious Side Stuffing with Artichokes & Mushrooms

Ingredients:

• 4 Tbsp butter
• 1 lb sweet Italian sausage, casings removed
• 3 cloves garlic, chopped
• 1 cup onions, chopped
• 1 cup celery, chopped
• 4 cups cremini mushrooms, sliced
• 2 cups chicken broth
• 1 Tbsp fresh rosemary, chopped
• 1/2 tsp ground black pepper
• 16 cups day-old Italian bread, diced into large cubes
• 1 cup grated Parmesan cheese, divided
• 1 (14.5-oz) can artichoke hearts, quartered

Preparation:

1. Preheat the oven to 350°F. Spray a 3.5-qt casserole dish with cooking spray.
2. Heat the butter in a large sauté pan over medium heat until melted. Add the sausage, garlic, onions, celery, and mushrooms. Crumble the sausage with a spoon and sauté until fully cooked and the vegetables are soft.
3. Add the chicken stock, rosemary, and pepper. Bring to a boil and simmer for 1 minute.
4. Pour the hot mixture into a large mixing bowl and add the cubed bread, a 1/2 cup Parmesan, and the artichokes. Fold gently and transfer the mixture to the prepared casserole dish. Top with the remaining Parmesan. Bake for 40 minutes, or until lightly browned.

Totchos

Ingredients:

• 1 (32-oz) bag frozen tater tots
• 1 lb ground beef
• 1 pkg taco seasoning
• 1 (10-oz) can diced tomatoes with green chilies
• 3 cups shredded colby Jack cheese, divided
• 1/4 cup red onion, small dice
• 1/2 cup tomatoes, medium dice
• 1/2 cup sliced black olives
• 1/2 cup canned black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 Tbsp lime juice
• 1 Tbsp fresh cilantro, chopped

Preparation:

• Preheat the oven to 425°F.



• Put the tater tots on a baking sheet in a single layer. Bake in the oven for about 40 minutes until crispy.



• Meanwhile, brown the ground beef in a skillet. Drain the grease from the ground beef, then add the taco seasoning and the canned diced tomatoes. Bring up to a simmer.



• When the tater tots are done cooking, loosen them from the baking sheet with a spatula. Spread the beef mixture over the tater tots. Top with 2 cups colby Jack cheese, followed by the red onion, tomatoes, black olives, and black beans. Sprinkle the cheddar cheese and remaining colby Jack overtop.



• Bake in the oven for 10 minutes or until all of the cheese has melted.



• Mix together the sour cream, lime juice, and cilantro in amixing bowl. Drizzle on top of the baked totchos.