Blueberry Baked Oatmeal

Blueberry Baked Oatmeal
From: The $5 Dinner Mom Breakfast and Lunch Cookbook

2 large eggs
1/2 cup applesauce
1/2 cup granulated sugar
1 1/2 cups milk
2 cups quick-cooking rolled oats
1 TBS baking powder
1 tsp salt
2 cups blueberries
2 TBS brown sugar
1 tsp cinnamon

Preheat oven to 350 degrees. Lightly coat a 9 X 13 inch glass baking dish with nonstick cooking spray.

In a large mising bowl, whisk together the eggs, applesauce, sugar, and milk. Stir in the oats, baking powder, and salt . Fold in the blueberries. pour into greased baking dish. In small bowl, stir together the brown sugar and cinnamon. Sprinkle the brown sugar-cinnamon mixture over the top. Bake in preheated oven for 25-30 minutes.

One of our favorite breakfasts

Peanut Butter-Ganache Bars

Peanut Butter-Ganache Bars
Recipe from: http://blogs.babble.com/family-kitchen/2010/10/04/peanut-butter-bars-with-ganache-frosting/

These won 1st place in the SEP Soup du jour November 2011

Ingredients

Crust

1 box devils food cake mix

1/3 cup butter

1 egg

Filling

3/4 cup butter, softened

3/4 cup peanut butter

1 teaspoon vanilla

3 cups powdered sugar (about l lb)

2 tablespoons milk

3/4 cup honey-roasted peanuts, chopped, if desired

Ganache

1 cup semisweet chocolate chips (6 oz)

1 cup milk chocolate chips (6 oz)

1/2 cup whipping cream

Step 1:

Heat oven to 350°F. In medium bowl, mix crust ingredients; press in bottom of ungreased 13x9-inch pan. Bake 12 minutes. Cool completely, about 30 minutes.

Step 2:

In large bowl, mix all filling ingredients except peanuts until smooth and well blended. Stir in peanuts. Spread and pat filling evenly over cooled crust.

Step 3:

In medium microwavable bowl, microwave ganache ingredients on High 1 minute. Stir with whisk; microwave about 30 seconds longer. Stir again until mixture is smooth. Spread ganache over filling. Let stand at room temperature until set and completely cooled, 2 to 3 hours. Cut into 4 rows by 3 rows.

Makes 12 bars

Marinated Tuna Steaks

Adapted from: Allrecipes.com

This is the 1st time we have ever cooked or had Tuna Steaks. These were AWESOME! We all love them. Will be having them again!!

• 1/4 cup soy sauce
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1/2 tsp parsley
  
• 1 clove garlic, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt
  
• Tuna steaks (we did 3 because that was what was in the package)
  

Directions

1. In a large non-reactive dish, mix together the soy sauce, olive oil, lemon juice, parsley, garlic, oregano, salt, and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Cook the tuna steaks for 3 1/2 minutes, then turn and baste with the marinade. Cook for an additional 4 1/2 minutes, or to desired doneness. Discard any remaining marinade.

Stuffed Bread Sticks

Stuffed Bread Sticks

From: Cooking during Stolen Moments

• 1 t. yeast

• 1 t. sugar

• 3/4 c. warm water

• 1/4 c. olive oil

• 1/2 t. salt

• 1/2 t. Italian seasoning, optional

• 2-3 c. flour

• mozzarella string cheese sticks, cut in half

• slices of pepperoni

• 2 T. butter or margarine, melted

• Optional topping: 2 t. Parmesan cheese, 1/2 t. each garlic powder, Italian seasoning, salt

1. Let yeast and sugar dissolve in warm water in a large mixing bowl for about 5 minutes. Add olive oil, 1/2 t. salt and optional 1/2 t. Italian seasoning. Slowly add the flour until completely combined and dough is no longer sticky. Knead for 5 minutes, place in a greased bowl, cover and let rise for 1 hour.

2. On a floured surface, roll dough into a rectangle. Cut into rectangles . At the edge of each square, place one piece of mozzarella and two pieces of pepperoni. Roll up and tuck in sides. Be sure to seal well to cut down on cheese melting out during the baking process. Place on a baking sheet. Repeat until done.

3. Drizzle or brush melted butter or margarine over each mini bread stick. If desired, combine the optional topping ingredients in a small bowl and sprinkle on top. Bake at 375 degrees for 15-20 minutes, until golden brown.

The kids and I enjoyed these for lunch today!!! Very good!

Sopapillas

Sopapillas
From: Tara Cooks

We made these the other day as a dessert for lunch. The kids LOVED them!

1 ¾ cup plain flour
1 Tablespoon sugar
1 teaspoon soda
1 teaspoon salt
2 teaspoons baking powder
2/3 cup milk
Hot vegetable oil for frying
1 cup sugar
1 Tablespoon cinnamon
Honey – optional

Mix dry ingredients together in a medium sized bowl. Add the milk and knead for 1 minute on floured surface. Let dough set for one hour. Roll dough into large rectangle 1/8” thickness. Use a pizza cutter to cut 2” wide strips of dough, then cut strips into 2” squares, then cut squares diagonally in half. Mix sugar and cinnamon in a shallow baking dish and set aside. Heat 4 cups vegetable oil in deep fryer. When oil reaches 375 degrees, drop dough triangles into hot oil. They should rise to the surface, and puff, then brown on the bottom very quickly. Use tongs to quickly turn sopapillas over. When dough is golden brown on both sides, remove from oil carefully, and place on paper towels. While sopapillas are still very warm, put them in the cinnamon and sugar mixture and spoon mixture over sopapillas to thoroughly coat them.

Brownie Chunk and Chocolate Chip Cookies

Brownie Chunk and Chocolate Chip Cookies

From: Picky Palate

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon vanilla

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup chocolate chips

2 cups cubed prepared brownies

1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.

2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.

4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

Baked Sugar Doughnuts

Baked Sugar Doughnuts
From: Back of a Pillsbury biscuit package

1 can Pillsbury refrigerated country style biscuits (I used the cheap Aldi's brand)
3 TBS margarine, melted
1/3 cup sugar (I used all the sugar, and then I used a cinnamon sugar mixture and sprinkled on them when I ran out of the plain sugar)

Heat oven to 375 degrees. Separate dough into 10 biscuits. Flatten eat to 2 1/2 inch round. ( I just rolled them out really flat, didn't measure the size). With a 1 inch round biscuit cutter, cut hole in center. Dip biscuits and centers into butter, then into sugar. Place on un-greased cookie sheet. Bake 12-14 minutes or until golden brown.

The kids and I enjoyed these. Not sure which I liked better, the plain sugar or the cinnamon/sugar mixture. They were both really good.

Sticky-Fingers Bars

Sticky-Fingers Bars
From: Smells Like Home

Greg really likes these. They are good chopped up stirred into vanilla ice cream!!!!

For the crust:
1 cup (2 sticks) unsalted butter, at room temperature
1 cup sugar
1 tbsp vanilla extract
2 cups all-purpose flour
1/2 cup salted peanuts, coarsely chopped
4 (2.07 oz) Snickers bars

For the filling:
3 large eggs
1 1/4 cup sugar
1/4 cup Lyle’s Golden Corn Syrup or light corn syrup
2 tbsp unsalted butter, melted
1 tbsp vanilla extract
Pinch of salt

1 cup smooth peanut butter (creamy or natural works)
1 cup salted peanuts, coarsely chopped
3 oz bittersweet chocolate, coarsely chopped

To make the crust:
Preheat the oven to 375 degrees F. Line a 9×13-inch baking pan with aluminum foil, leaving several inches hanging over the short ends of the pan. Grease the foil with butter or cooking spray.

Using a mixer fitted with a paddle attachment, beat the butter, sugar, and vanilla in a large bowl on medium speed about 1 minute, until creamy. Add the flour and peanuts and mix on medium-low speed just until incorporated. Press the dough evenly into the prepared pan. Bake for 12-15 minutes, until the crust is golden brown. Set aside to cool about 10 minutes. Decrease the oven temperature to 350 degrees F. Cut the Snickers bars into 1/4-inch-thick pieces. Cover the top of the crust with an even layer of Snickers slices, leaving about 1/4-inch between slices.

To make the filling:
Whisk the eggs, sugar, syrup, butter, vanilla, and salt in a large bowl until combined. Pour the mixture over the crust and bake for 25-30 minutes, or until set (it should not wiggle when you remove the pan from the oven). Cool for 20-30 minutes.

Spread the peanut butter in an even layer on top of the filling. Add the chopped peanuts in an even layer. Melt the chocolate in a small bowl in a microwave on medium-high. Check every 30 seconds to ensure the chocolate does not burn. Stir until smooth. Use a spoon to drizzle the chocolate over the chopped peanuts.

Refrigerate for at least 1 hour. Grab the foil edges and lift the bars out of the pan and cut into bars.

Creamy Peanut Butter Chocolate Chip Tart

Creamy Peanut Butter Chocolate Chip Tart

From: Pickey Palate

9 whole graham crackers, finely ground

3 tablespoons granulated sugar

4 tablespoons melted butter

8 ounces softened Philadelphia Cream Cheese

1/2 cup packed light brown sugar

1/2 cup creamy peanut butter

1/4 cup heavy cream

1 cup chocolate chips

1. Preheat oven to 350 degrees F. and spray a 9-inch removable bottomed tart pan with non-stick cooking spray.

2. Place graham crackers, sugar and melted butter into a large bowl, mixing to combine. Press into bottom and up sides of prepared tart pan. Bake for 10 minutes, remove and cool for 10 minutes before filling.

3. Place cream cheese, brown sugar, peanut butter and heavy cream into work bowl of stand or electric mixer beating until well combined. Add 1/2 cup chocolate chips, mixing to combine. Pour into cooked crust, add remaining chocolate chips to top and refrigerate for at least 20 minutes before cutting into wedges. If you are in a hurry, you can stick it in the freezer for 10 minutes before serving.

Bacon Egg Salad Sandwiches

Bacon Egg Salad Sandwiches
Adapted from: Our Best Bites

1/4 cup mayonnaise
3 tablespoons thinly sliced green onions
3 tablespoons sour cream
2 teaspoons Dijon mustard
1/8 teaspoon freshly ground black pepper
Dash of salt
Hard boiled eggs
Bread
Bacon Bits

1. Combine mayo, sour cream, green onions, Dijon, salt, and pepper in a medium bowl. Stir to combine well.

2. Coarsely chop eggs and add to mayo mixture. Stir gently to combine. Add some bacon bits as much or as little as you would like.

3. Get bread out. Top each bread slice with about 1/2 cup egg mixture, then put the top on the bread. Serve sandwich immediately.

The boys enjoyed this too!!

Bakery Style Cookies and Cream Cookies

Bakery Style Cookies and Cream Cookies

From: Pickey Palate

2 sticks softened butter

1 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tablespoon pure vanilla extract

1 3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 1/2 cups chocolate chips, I used semi-sweet

1 cup cocoa powder

15 whole Oreo Cookies, finely ground

1. Preheat oven to 350 degrees F. and line a large baking sheet with parchment paper or a silpat liner.

2. In a stand or electric mixer, beat butter and sugars until well combined. Add eggs and vanilla, beating until well combined.

3. Place flour, baking soda, and salt into a large bowl. Add to wet ingredients along with cocoa powder, and chocolate chips, slowly mixing until just combined. With a medium cookie scoop, scoop dough onto prepared baking sheet, about 1 inch apart from each other. Bake for 9 to 11 minutes, until cooked through. Let cool on baking sheet for 5 minutes before transferring to a cooling rack. Serve with milk.

Very Good...very addicting!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Turkey Bundles

Turkey Bundles
Adapted From: Quick Cooking, November/December 2005 page 22

4 oz cream cheese, softened
2 TBS milk
1/2 tsp dill weed
1/4 tsp garlic salt
1/4 tsp pepper
2 cups cubed cooked turkey (Perfect use for leftover turkey)
1/4 cup chopped water chestnuts
2 TBS onion (I used more than that)
2 tubes crescent rolls (I ended up using almost 4 tubes)
2 TBS butter, melted (optional)
2 TBS seasoned bread crumbs (optional)

In mixing bowl, beat the cream cheese, milk, dill, salt, and pepper until smooth. Stir in the turkey, water chestnuts, and onion.

Separate cresent dough. They said to push them together so they are square, I did triangles, and they were good. Put some of the turkey mixture on the crescent roll, and bring edges to center and pinch to seal. Place on baking sheet. (If desired, brush with melted butter, and sprinkle with bread crumbs. I forgot this step, and they still were REALLY good). Bake at 375 for 15-20 minutes or until golden brown.

These were good. I enjoyed them, the kids at them too.

Cookie Dough Brownies

Cookie Dough Brownies
From: Dessert Lovers Cookbook page 21

2 cups sugar
1 1/2 cups flour
1/2 cup cocoa
1/2 tsp salt
1 cup vegetable oil
4 eggs
2 tsp vanilla

Filling:
1/2 cup butter, softened
1/2 cup packed brown sugar
1/4 cup sugar
2 TBS milk
1 tsp vanilla
1 cup flour
1/2 cup chocolate chips

Glaze:
1 cup chocolate chips
1 TBS shortening

Mix sugar, flour, cocoa and salt. Add oil, eggs, and vanilla. Beat at medium speed for 3 minutes. Pour into greased 13 X 9 inch pan. Bake at 350 degrees for 30 minutes or until brownies test done. Cool completely.

For filling, cream butter, and sugars in a mixing bowl. Add milk, and vanilla, beat in flour. Add chocolate chips. Spread over brownies, chill till firm. For glaze, melt chocolate chips and shortening in saucepan, stirring until smooth. Spread over filling. Cut into squares.

I LOVE these!!! So good!

Can't Leave Alone Bars

Can't Leave Alone Bars
From: Quick Cooking January/February 2001, Page 10

1 package white cake mix
2 eggs
1/3 cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup chocolate chips
1/4 cup butter or margarine,cubed

In a bowl, combine the dry cake mix, eggs, and oil. With floured hands, press two-thirds of the mixture into a greased 13X9 inch pan. Set remaining cake mixture aside.

In a microwave safe bowl, combine the milk, chocolate chips, and butter. Microwave uncovered on high for 45 seconds, stir. Microwave 45-60 seconds longer until chips and butter are melted, stir until smooth. Pour over crust. Drop teaspoonfuls of remaining cake mixture over the top. bake at 350 degrees for 20-25 minutes or until lightly browned. Cool before cutting.

Caramel Oatmeal Chocolate Chip Cookie

Caramel Oatmeal Chocolate Chip Cookie

From: Your Home-based Mom

1 C butter

3/4 C granulated sugar

1/4 C brown sugar

2 egg yolks

1 1/2 C flour

1/4 tsp salt

1/4 tsp baking powder

1 tsp vanilla

3/4 C quick cooking oatmeal

3/4 C Rice Krispie cereal

1 C caramel bits

1 C semi sweet chocolate chips

Mix butter, sugar and egg yolks until light and creamy. Add in vanilla. Add in flour, salt, baking powder. Blend in oatmeal, Rice Krispies, caramel bits and chocolate chips. Mix just until incorporated..

Form cookie dough into balls and flatten with your hand on the cookie sheet. Bake at 350 degrees until the edges begin to brown - about 10 minutes.

Crock Pot Beef Stroganoff

From $5 Dinner

Ingredients

• 3 cans of cream of soup -undiluted. (Most people use cream of mushroom. I use cream of chicken.)
• 1 cup sour cream
• 1/2 cup of water
• 1 package dry onion soup mix (1 oz)
• 2 pounds of raw beef stew meat
• 1 lb. wide egg noodles
• Veggies for side dish

Directions

• Combine all ingredients except noodles and stir until well coated.
• Cover and cook on low for 6 hours or on high for 3.
• Serve over cooked rice or egg noodles with side of veggies.

Mini Barbeque Chicken Pizzas

From: $5 Dinners

Ingredients

• Homemade Pizza Dough , made whole or as mini-pizzas ($.78)
• 2 chicken breasts ($1.75)
• About 1 cup BBQ sauce ($.25)
• About 1/2 cup pizza sauce ($.30)
• 1 red onion, diced ($.40)
• About 4 sprigs of cilantro leaves ($.50)
• 2 cups mozzarella cheese (I used part regular, part dairy and soy free) ($1.25)
• Side of fresh fruit ($.50)

Directions

• Prepare the homemade crust. Or buy them from the store.
• Cut up the chicken breast into bite size pieces and then add them to a skillet with the BBQ sauce and about 1/2 cup of water. Bring to a simmer, then cover and cook over medium heat until the pieces have cooked through and are coated with BBQ sauce. Will take 5-10 minutes, depending on size of the pieces.
• Spread the pizza sauce over the large pizza or smaller ones. You don’t want it to be too much and let the tomato flavor over power the other flavors.
• Add the cooked chicken pieces, the diced red onion and cilantro leaves. Sprinkle the cheese over top.
• Bake at 350 for 12-15 minutes, or until crust has cooked and the cheese begins to golden.
• Slice, serve and be merry!

We added bacon bits to this also. We really like this. I think this is my new favorite pizza!!

Coconut Cream Pie

Coconut Cream Pie
From: All Recipes.com

Made this for Don at Mom's work. And for Justin Schrader's birthday. They both enjoyed it!

Ingredients:

3/4 cup white sugar 1/4 cup cornstarch 1/4 teaspoon salt 2 cups milk 3 egg yolks 2 tablespoons butter

1 teaspoon vanilla extract 1 cup flaked coconut 1 (9 inch) pie shell, baked 3 egg whites 6 tablespoons white sugar

Directions:

1.	Combine 3/4 cup sugar, cornstarch, salt and milk in a heavy saucepan. Cook over medium-high heat, stirring constantly, until thick and bubbly. Continue to boil for one minute. Remove from heat.
2.	In a medium bowl, beat the 3 egg yolks. Gradually stir in 1/4 of the hot mixture into yolks. Pour yolks back into remaining hot mixture stirring constantly. Cook, stirring constantly, 30 seconds. Remove from heat and add butter, vanilla and coconut. Pour into baked pie shell. Cool in refrigerator.
3.	Preheat the oven to 375 degrees F (190 degrees C)
4.	In a medium glass or metal bowl, beat egg whites until frothy. Slowly add 6 tablespoons sugar while continuing to beat until whites form stiff peaks. Spread meringue over pie, sealing to the edges and sprinkle with coconut.
5.	Bake in the preheated oven until meringue is toasted, 10 to 15 minutes.

Irish Potato Casserole

Irish Potato Casserole
From: Cooking during Stolen Moments

• 6 – 8 medium Russet potatoes
• 8 oz. cream cheese, softened
• 1 c. sour cream
• 1/4 c. butter, melted
• 1 1/2 t. salt
• 1 t. garlic powder
• 1/2 t. black pepper
• 1/2 t. paprika
• 1 c. shredded cheese

1. Peel potatoes and cut into small cubes. Add to a large pot of boiling water. Boil for about 15 minutes, until potatoes are tender. Drain.

2. Meanwhile, combine cream cheese, sour cream, melted butter and seasonings and stir until thoroughly combined. Stir in cooked, drained potatoes. Transfer to a casserole dish. (You can refrigerate at this point until baking, if desired.)

3. Cover potatoes with shredded cheese and bake at 350 degrees for 20-25 minutes, until cheese is completely melted.

VERY GOOD!!!

California Chowder

California Chowder

From: The Sisters Cafe

This is VERY good...we all loved it!

4 T. butter

½ c. flour

½ T. chicken soup base (chicken bouillon)

1 c. whipping cream

2 c. whole milk

2 c. water

1 c. diced carrots

2 c. diced potatoes

1 c. diced celery

1 clove fresh minced garlic (I use fresh, but you could also use ½ tsp granulated garlic)

½ T. salt

½ T. Worcestershire sauce

½ c. finely chopped onions

½ T. butter

1 c. fresh broccoli

1 c. fresh cauliflower

Melt butter in a soup pot. Add flour and mix well. Add chicken base, then slowly and steadily mix in the whipping cream, whole milk, and water. Bring to a low boil; then add carrots, potatoes, celery, garlic, salt, and Worcestershire sauce. Cook for 45 minutes (I only cooked for 30 minutes because the carrots and potatoes were nearly fork tender at that point). Sauté onions in butter for 3 minutes and add to soup along with broccoli and cauliflower. Cook another 15 minutes or until vegetables are fork tender. (6 servings)

Cheesy Bacon Biscuits

Cheesy Bacon Biscuits

From: http://smithfield.com/guest_blog/entry/cheesy-bacon-biscuits

• 2 tablespoons melted butter

• One roll refrigerated biscuit dough, 8 count(we just used the cheap biscuits)
  

• shredded mozzarella cheese

• bacon bits
  

• shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. and brush a 9-inch cast iron skillet with melted butter (cast iron skillet works best for this...tried it in a regular pan, didn't turn out as good).

Unroll biscuits from can and place into bottom of skillet. Top with mozzarella cheese, bacon bits then shredded cheddar. Bake for 15 to 20 minutes, until cheese is melted and biscuits are cooked through. Serve warm.

Green Velvet Baby Cakes

Green Velvet Baby Cakes

From: Picky Palate

1 Box yellow cake mix

4 eggs

1/2 Cup water

1/2 Cup vegetable oil

1 small box instant vanilla pudding mix

1/2 Cup plain yogurt or sour cream

5-8 drops Green decorating paste (food coloring will work, just won’t be as bright green)

Frosting

8 oz softened cream cheese

1 stick softened butter

1 lb powdered sugar

Yellow food coloring or decorating paste is what I used

1. Preheat oven to 350 degrees F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt. Beat on medium for 1 1/2 minutes. Slowly beat in 5-8 drops of green decorating paste until you get desired color of green. Scoop batter into paper lined mini cupcake tins. Bake for 15-18 minutes or until cooked through. Let cool completely.

2. To prepare frosting, beat cream cheese and butter until creamy. Slowly add powdered sugar until creamy and thick. Add in a few drops of yellow food coloring or decorating paste into one. (It seemed runny to me...never really got very thick until I stuck it in the fridge)

3. Frost cupcakes.

Chocolate Chip Cookie Pie

Chocolate Chip Cookie Pie
From: Back of box of Pie Crusts (Off brand)

1 pie crust
3/4 cup stick margarine
1/2 cup flour
2 large eggs
1/2 cup brown sugar
1/2 cup sugar
1 cup chocolate chips

Preheat oven to 325 degrees. Prepare pie crust according to directions on package Melt and cool the margarine. Beat the 2 eggs until foamy. Blend together all ingredients. Pour mixture into pie crust. Bake at 325 for 1 hour.

This is VERY good. Tasted different right out of oven and then cool. Good with ice cream!

No-Bake Peanut Butter Bars

No-Bake Peanut Butter Bars
From: Not sure...was a recipe I had printed out, and wanted to try.

4 cups cheerios
2 cups crispy rice cereal
2 cups peanuts
2 cups M & M's (I used 1 cup M & M's and 1 cup chocolate chips)
1 cup corn syrup
1 cup sugar
1 1/2 cups peanut butter
1/2 tsp vanilla

In large bowl, combine the first 4 ingredients; set aside. In a saucepan, bring corn syrup and sugar to a boil. Cook and stir just until sugar is dissolved. Remove from the heat; stir in peanut butter and vanilla. Pour over cereal mixture and toss evenly to coat. Spread into greased pans (I used one 13 X 9 pan, and one 8 X 8 pan). Cool, and cut into squares.

Beef Taco Bake

Beef Taco Bake
From: Better Homes and Gardens (but not sure when and where I got the recipe)

2 pounds ground beef
2 pkgs taco seasoning mix
2 cups salsa
12 flour tortillas cut in strips
2 cups cheddar cheese, shredded

In a skillet, cook the beef until brown and drain fat. Add the taco seasoning and blend according to package directions. Mix 1 cup of the salsa in with the beef mixture. Grease 2 freezer/oven safe 8 X 8 pans. Spread a small amount of the beef mixture in the bottom of the pan. Cover the meat mixture with 1/2 of the tortillas (1/4 on each pan). Next layer some of the grated cheese over the tortilla strips. Spread 1/2 the meat mixture to make the next layer. Spread the rest of the salsa over the top and then some more cheese. Now the rest of the tortilla strips, then the rest of the meat mixture. Finish with the rest of the cheese. Now freeze one (or both). When you are ready to eat the meal, defrost in the fridge. Bake at 350 degrees for 30-35 minutes or until heated through.

Lemon Angel Food Cake

Lemon Angel Food Cake

By: Peggy Clinton and Me

1 box Angel food cake mix

¾ cup lemon juice

½ cup water

Mix and bake according to package directions.

Creamy Lemon Glaze
4 Tablespoons butter, melted
1/3 cup lemon juice
2 1/2 cups powdered sugar

Combine butter, juice, and powdered sugar. Stir until well combined.

Drizzle over the cake. (We only used 1/2 of the glaze on the cake.)

It is definitely lemony...but that's what we were going for. Let us know what you think....this is one that we made up ourselves!!!

Cream Cheese Melts

From: Parenting.com

Ingredients

• 4 ounces cream cheese, softened

• 1 Tbs. butter, softened

• 1 Tbs. light corn syrup

• few drops of mint oil (to taste, we used peppermint)
  

• 3 1/2 cups powdered sugar

• Red paste food coloring

Directions

In a large mixing bowl beat cream cheese, butter, corn syrup, and mint extract with an electric mixer on medium speed until smooth. Gradually beat in 3 cups of the powdered sugar until combined. Turn mixture out onto a clean surface dusted with remaining powdered sugar and knead until smooth and no longer sticky.

Divide dough into 3 portions. Tint one portion pink and one portion darker pink. Leave one portion white.

Roll each portion into a 15-inch-long rope. Twist ropes together and form into a rope about 3/4-inch wide. Flatten slightly and cut into 3/4 inch pieces. Arrange pieces on a parchment-paper-lined tray. Cover and chill at least 4 hours. Store covered in the refrigerator up to 1 week.

We thought these would also be good for any holiday (greens for St. Patrick's day, Blue and Red for 4th of July, Red and Green for Christmas, Black and Orange for Halloween, Brown and Orange for Thanksgiving, the ideas are endless.). These are quite tasty. They remind me of wedding mints. We did a double batch.

Perfect Pasta Salad

Perfect Pasta Salad
From: Me and All recipes

1 lb of pasta
1 gallon water
2 TBS salt
Celery, carrots, broccoli, cauliflower, onions
1 cup Ranch dressing
1/2-1 cup of cheese (optional)

Cook 1 pound of pasta. Cook the pasta in a gallon of boiling water seasoned with 2 tablespoons of salt (that's right, 2 tablespoons! Don't skip this step. It does seem like a lot of salt, but it really makes a difference in the taste of the pasta) until just tender. Drain but do not rinse the pasta. Instead, dump it onto a large-lipped cookie sheet to cool and dry. Don't worry if the pasta sticks together. The dressing will break it up.

Cut up finely 2-4 cups of celery, carrots, broccoli, cauliflower, onions, or any veggie you want to, and then add to the salad.

Add 1 cup of Ranch Dressing (or your dressing of choice), mix it up well. Before serving you can add the cheese if desired.

You can also add bacon bits. Just add things that suit your taste.

Peanut Butter Cup Surprise Cookies

Peanut Butter Cup Surprise Cookies
From: Picky Palate

Peanut Butter Cup Surprise Cookies

1 Cup creamy peanut butter

1 Cup sugar

1 egg

12 mini Reeses Peanut Butter Cups, unwrapped

36 mini marshmallows

1 Cup semi sweet chocolate chips

2-3 Tablespoons heavy cream

1/4 Cup mini M&M’s

1. Preheat oven to 350 degrees F. Place peanut butter, sugar and egg into a large bowl and mix until well combined. Scoop dough evenly into a 12 count mini cheesecake pan or mini muffin pan. Cook for 13-15 minutes until almost done. Remove from oven and press a peanut butter cup into the center of each cookie until flush with cookie top. Top each cookie with 3 mini marshmallows and return to oven for 2-3 more minutes or until marshmallows are puffed. Remove and set aside to cool for 10 minutes.

2. Place chocolate chips into a microwave safe bowl and microwave in 30 second intervals until melted smooth. Stir in 2-3 Tablespoons heavy cream until silky and smooth. You can return back to microwave for 15 seconds to get a thinner consistency. Spoon chocolate over top of puffed marshmallows and sprinkle with mini M&M’s.

12 cookie cups (by the original recipe)

When I made these, they made 17. I used my Pampered Check large cookie scoop, and put them in my Demarle mini-muffin pan. I really liked them. They are rich, but VERY good!!!

Chicken Queso Soup

From: Lynn's Kitchen Adventures with my adaptations

Chicken Queso Soup

• 1 onion, finely chopped
• 3 tablespoons oil
• 1 teaspoon cumin
• 1/4-1/2 teaspoon ground red pepper
• 1 can rotel tomatoes ( tomatoes with green chilies)
• 1 – 14ounce can diced tomatoes
• 2 cups chicken broth
• 4 ounces cream cheese, cut into chunks, and room temperature
• 1 ½ cups milk
• 2 cups shredded cheddar cheese
• 3-4 cups cooked chicken

1. In a larger pan saute onion in oil until tender and lightly browned.
2. Add tomatoes, broth, cumin, and red pepper.
3. Cook on low for 10-15 minutes. Then add cream cheese, milk, and chicken. And cook until heated through.
4. Stir in shredded cheese and serve.

This was pretty good. A little spicy. Miles really liked it, the 2 bigger boys didn't care for it.

Heart Calzone Recipe

From: Parenting.com

For the dough:

• 1 pkg yeast
• 1 Tbsp sugar
• 1 cup warm water
• 1 tsp salt
• 3 Tbsp olive oil
• 1 ¾ cup white flour
• 1 ¼ cup whole wheat flour

For the filling:

• Mozzarella cheese
• Marinara sauce
• Turkey pepperoni

Combine yeast, sugar and warm water and let set for 5 minutes. Mix remaining ingredients and then add yeast mixture. Let dough rise, in a warm place, for about 1-2 hours, until double in size.

Roll out a small portion of the dough at a time, cutting two equal sized hearts. Fill middle with a thin layer of marinara sauce, turkey pepperoni, and cheese, and then layer the top with another heart and crimp the edges together with a fork. Set on baking tray. Bake at 400 for 10-15 minutes until lightly browned. Test to make sure dough is done baking. Serve with marinara sauce for dipping.

These are good. I made them up, and they reheat very well in the microwave. We doubled the batch. Perfect for lunch!!

Homemade Poptarts

From: Heavenly Homemakers with My adaptations

2 1/2 cups white flour
1 cup whole wheat flour
1 teaspoon sea salt
1 cup melted butter
1 cup plain yogurt
Fruit jelly or jam – any flavor you like!

Begin by mixing the flour, salt, butter and yogurt. Knead the dough just a little bit to make it nice and workable. Roll out the dough on a large, well floured surface. Use a knife to cut the dough into the desired poptart size you would like. Place about a 1/2 teaspoon or so of jelly on 1/2 of the dough rectangles (squares?)Spread the jelly around, leaving the edges free. Find a second rectangle that matches closely with each jellied one. Place it on top and use a fork to seal the edges.

Lay each poptart in a single layer on a baking sheet.
Bake in a 350° oven for about 25 minutes or until the crust is lightly browned.

This recipe makes around 15-20 poptarts, depending on how big you make them.

Haven't fed them to the kids yet....but Mom and I liked them.

Swiss Steak Stew

Swiss Steak Stew

From: Cooking During Stolen Moments

• 1 onion

• 3 cloves garlic

• Celery (2 or 3 stalks)(optional)
• Cabbage (optional)
• 4 carrots
• 2 T. oil
• Salt and pepper, to taste
• 1 1/2 lb. bottom round steak
• 1 c. beef stock
• 1 15 oz. can tomato sauce
• 1 15 oz. can petite diced tomatoes
• 2 t. sugar
• 1 t. paprika
• 1/2 t. Italian seasoning
• 1/2 t. salt
• 1/2 t. pepper
• 3 large russet potatoes

Peel onion, garlic and carrots. Dice onion, mince garlic, celery, cabbage and slice carrots. Place in a plastic bag or container and refrigerate until using.

Heat oil in a large stock pot. Add onion, garlic, celery, cabbage and carrots. Season to taste and cook for 5 minutes. While vegetables cook, cut beef into cubes. Add to the pot and cook an additional 3 minutes. Pour in the beef stock, tomato sauce, diced tomatoes and seasonings. Stir to combine. Bring to a boil. Cover, reduce heat to low and simmer for at least 1 1/2 – 2 hours.

Return pot to boiling. Meanwhile, wash and cube the potatoes. Add the potatoes to the pot once the liquid is boiling. Stir to combine. Cover, reduce heat and simmer for about 30 minutes, until the potatoes are tender.

We fixed this for lunch while we were iced in. It was really good.

Chocolate-Chocolate Chip Cookies

Chocolate-Chocolate Chip Cookies

From: Cooking During Stolen Moments

• 2 1/4 c. flour

• 1 t. baking soda

• 1 t. salt

• 1/4 c. cocoa powder

• 1 c. butter or margarine

• 3/4 c. sugar

• 3/4 c. brown sugar

• 1 t. vanilla

• 2 eggs

• 1 c. chocolate chips

1. Preheat oven to 375 degrees.

2. Combine flour, baking soda, salt, and cocoa powder in a small bowl and set aside. Cream butter, sugars, and vanilla until fluffy. Beat in eggs.

3. Gradually add flour mixture and blend well. Stir in chocolate chips.

4. Drop by teaspoons onto ungreased cookie sheets. Bake for 8-10 minutes.

Had a hard time not eating the entire batch!!

Chicken & Broccoli Rolls

Chicken & Broccoli Rolls

From: Cooking During Stolen Moments

For the roll dough:

• 1 T. (or 1 packet) yeast

• 1 c. warm water, divided

• 1 t. sugar

• 1/4 c. melted butter, cooled to room temperature

• 2 1/2 – 3 c. flour

• 1 1/2 t. salt

1. In a mixing bowl, dissolve the yeast in 1/4 warm water. Stir in the sugar and let sit to proof for 5 minutes. Pour in the melted and cooled butter and the remaining warm water.

2. Add 2 c. flour and the salt. Mix for two minutes. Work in as much remaining flour as needed to make a dough that is smooth but not sticky. Knead on a floured surface or continue beating for about 10 minutes. Add a bit more flour if the dough starts to get sticky while kneading.

3. Place dough in a lightly oiled bowl and cover. Let rise for 1 hour. Punch down dough, cover and let rise for at least another 30 minutes.

For the Chicken & Broccoli Filling:

• 3 T. butter

• 3 T. flour

• 1 c. milk

• 1 c. shredded cheddar cheese

• 1/2 c. mayonnaise

• 1 t. curry powder
  

• 1 t. salt

• 1/2 t. black pepper

• 1/2 lb. cooked chicken, cubed or shredded

• 2 1/2 c. frozen chopped broccoli

1. Melt butter in a saucepan. Stir in flour and cook for 2 minutes. Add milk and bring to a slow boil, stirring frequently. Let slowly boil until thickened to about a canned cream-of soup consistency.

2. Remove from heat and stir in cheese until melted. Stir in remaining ingredients one at a time in order listed until well combined.

To Assemble:

1. Divide the dough into 12 equally sized balls. Roll each ball on a floured surface into a circle. Place about a 1/4 cup chicken and broccoli filling in the center.

2. Bring the sides up and pinch together tightly to form one seal along the top. Tuck that seam under itself and turn over. Shape into a rounded roll shape and place on a baking sheet. Repeat until done. If desired, lightly brush the rolls with egg white.

3. Bake rolls at 375 degrees for about 15-20 minutes, until lightly golden brown and hollow sounding when tapped.

These are so good....the curry was not over powering. We are planning on using the dough to make homemade kolaches!

Healthy(er) Rice Crispy Treats

Healthy(er) Rice Crispy Treats

From: Heavenly Homemakers

1 cup peanut butter (creamy or crunchy)
1/2 cup honey
1/2 teaspoon vanilla extract
3 cups Crispy Rice Cereal

In a saucepan, melt and stir the peanut butter and honey together. Remove from heat and add vanilla. Stir in Crispy Rice Cereal. Spread in a 9×9 inch pan and allow to cool.

Really like these....much easier to make than the traditional marshmallow ones!

No Bake Reece's Peanut Butter Bars

No Bake Reece's Peanut Butter Bars
From: Our Best Bites

1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
Scoop of Peanut Butter

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined. Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and scoop of peanut butter in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth. Pour chocolate over peanut butter mixture and spread out evenly. Place pan in the fridge just until chocolate is set and then cut into bars. Tip: If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through. Can be stored in the fridge or at room temp. They will stay firmer if stored in the fridge.

Cookie Dough Topped Brownies

From: Mel's Kitchen with adaption by Me!

I just used a regular boxed brownie mix, and cooked it like normal, and then added the cookie dough on top. We didn't care for the brownie layer as well that came with this recipe.

Brownie Layer:
1 12-ounce bag semi-sweet chocolate chips
1 cup (2 cubes) butter
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs at room temperature
1 1/2 cups flour

Preheat oven to 350 degrees. In a medium saucepan over low heat, melt butter and chocolate chips. Stir constantly and remove from heat when chips are fully melted. In the same pot, blend in the sugar. Then add eggs, blending fully one at a time. Add flour and salt and beat until air bubbles form in the batter. Pour into a greased 9 X 13-inch pan. Bake for 20 minutes. Turn heat down to 325 degrees and bake for 10 more minutes.

Cool completely and then top with the cookie dough layer.

Cookie Dough Layer:
1/2 cup (1 cube) butter, softened
1/2 cup dark brown Sugar
1/4 cup granulated sugar
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
pinch of salt
1 cup semisweet chocolate chips

In a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top (this can be tricky but I found the best way is to slightly wet my hands and pat the dough down gently so it doesn’t pull up the brownies). Cut into squares. Store in the refrigerator.

Cream Biscuits

Cream Biscuits

From: Delicious Dishes

Ingredients:
2 cups all-purpose flour
2 teaspoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups heavy cream

**This recipe will make about 10 biscuits.**
Adjust an oven rack to the upper-middle position and preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Whisk the flour, sugar, baking powder and salt together in a large bowl. Stir in the cream with a wooden spoon until the dough forms, about 30 seconds. Turn the dough out onto a lightly floured counter and gather into a ball. Knead until the dough becomes smooth, about 30 seconds. Roll the dough into a 3/4 inch circle. Cut the biscuits into rounds using a biscuit cutter or into wedges using a knife. Place the biscuits on the parchment-lined baking sheet. Then bake until golden brown, about 15 minutes.

Very good...light and fluffy. (6 points plus, WW).

Spicy Rice, Beans and Cheese Skillet

Spicy Rice, Beans and Cheese Skillet
From: Minute Recipes

1 1/2 cups green bell peppers, chopped
3 cloves of minced garlic
1 TBS olive oil
1 can diced tomatoes and green chilies, undrained
1 can black beans, drained, rinsed
1 1/4 cups water
2 cups Minute Brown Rice, uncooked
1/4 cup cilantro, chopped
1 cup low fat shredded Colby and Monterey Jack Cheese
2 cups cooked chicken

Cook and stir green peppers and garlic in hot oil in large skillet on medium high heat 1 minute. Add tomatoes, beans, and water; mix well. Bring to boil. Stir in rice. Reduce heat to medium-low; cover. Simmer 5 minutes. Remove from heat. Stir in cilantro and chicken; top with cheese. Let stand, covered 5 minutes. Serves 8. 6 points plus (WW).

Easy Teriyaki Chicken and Brown Rice

Easy Teriyaki Chicken and brown Rice
From: Minute Recipes

1 TBS oil
1 lb chicken breasts cut into bite sized pieces
1 1/2 cups water
1/3 cups lite teriyaki sauce
1/2 tsp garlic powder
2 cups Minute Brown Rice, uncooked
2 cups frozen broccoli florets
1/2 cup salted peanuts
Cut up Peppers and carrots

Heat oil in large skillet on medium-high heat. Add chicken, cook and stir 5-7 minutes or until cooked through. dd water, teriyaki sauce, and garlic powder, stir. Bring to a boil. Stir in rice, broccoli, peanuts, and peppers and carrots, cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes. Fluff with fork. Serves 6. About 8 points plus (WW)

We doubled everything, but the chicken. It was really good!!!! We all enjoyed this!

Veggies in the oven

Veggies in the oven
From: Me

Veggies (example, cauliflower, broccoli, carrots, celery, asparagus)
Olive Oil
Garlic Salt

Preheat oven to 375 degrees. Cut up the veggies into pieces. Put in a gallon ziploc bag. Pour a tablespoon of olive oil on it. Seal and shake. When veggies are coated, pour onto a Demarle silpat (or greased pan). Spread a thin layer. Sprinkle garlic salt on them. Bake in oven. (Asparagus bake about 8-10 minutes, cauliflower, broccoli, carrots and celery bake 25 minutes or so).

About 1 point plus (WW)

We LOVE these. We eat these a few times a week. The kids even like them.

Double Cheese and Bacon Egg Biscuits

Double Cheese and Bacon Egg Biscuits
From: Smithfield.com

Double Cheese and Bacon Egg Biscuits

• 4 large eggs
• 2 Tablespoons milk
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 can refrigerated biscuits, 10 count
• 6 strips cooked Smithfield bacon, crumbled
• 1/4 Cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees F. Place eggs into mixing bowl and add milk, salt and pepper. Whisk to combine. Press each biscuit round into 10 regular size muffin cups that have been sprayed with cooking spray. Bake for 6 minutes, remove from oven and with the end of a wooden spoon press centers of dough to make room for egg mixture. Pour in egg mixture into each partially baked biscuit, top evenly with crumbled bacon and shredded cheese. Bake for 12-15 minutes or until eggs are set. Remove and enjoy. 10 individual servings

We really liked these. They were really good!!!

Curried Coconut Chicken

From: Allrecipes.com

Ingredients

• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Directions

1. Season chicken pieces with salt and pepper.
2. Heat oil and curry powder in a large skillet over medium-high heat for two minutes. Stir in onions and garlic, and cook 1 minute more. Add chicken, tossing lightly to coat with curry oil. Reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
3. Pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. Cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

We serve this over rice. It was pretty good.

Caramel Snack Mix

Caramel Snack Mix

From: Cooking During Stolen Moments

• 10 c. assorted cereals, pretzels, nuts, etc.

• 1 c. butter

• 1 c. brown sugar

• 1/2 c. corn syrup

• 1 t. vanilla

In a large bowl, mix together assorted cereals, pretzels and/or nuts. Set aside until using.

Combine the butter, brown sugar and corn syrup in a medium sauce pan. Bring to a boil while stirring constantly. Reduce heat to low and simmer for 5 minutes, continuing to stir frequently. Pour into the bowl with the cereal mixture and stir to coat well. Pour the cereal mixture onto 2 greased cookie sheets and spread out into a single layer. Bake at 200 degrees for 1 hour, stirring at least once during bake time. Cool completely.

Peanut Butter M & M Cookies

Peanut Butter M & M Cookies

From: Cooking During Stolen Moments

• 1/2 c. butter or margarine

• 3/4 c. peanut butter (I prefer to use chunky in baked goods, but you can use your favorite.)

• 1/2 c. brown sugar

• 1/2 c. sugar

• 1 egg

• 1 1/2 t. vanilla

• 1 c. flour

• 3/4 t. baking soda

• 1 c. M & M’s

1. In a mixing bowl, beat together the butter, peanut butter and sugars until creamy and fluffy, about 5 minutes. Add the egg and vanilla and beat until well combined.

2. Add the flour and baking soda and beat just until combined, being careful not to over mix. By hand, stir in the M & M’s.

3. Using a rounded tablespoonful of dough, drop balls of dough onto cookie sheets. Bake at 350 degrees for 15-18 minutes. (15 minutes for softer cookies; 18 minutes for crunchier cookies.)

These are SOO good!!!!

Chocolate Chip Peanut Butter Nutella Cookies

Chocolate Chip Peanut Butter Nutella Cookies
From: A newspaper mom cut out and brought home, it says By Molly Herner

2 sticks butter
3/4 cup sugar
3/4 cup brown sugar
2/3 cup Nutella
1/2 cup peanut butter
1 tsp vanilla
2 eggs
2 1/4 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

1. First cream the sugar, brown sugar and softened butter together in a mixing bowl.
2. Now, add the Nutella and peanut butter and let that cream together.
3. When smooth, add the tsp of vanilla and the eggs one at a time, and beat until smooth.
4. Now gently sift in the flour, salt, and baking soda. Allow the mixture to combine fully and add the chocolate chips until evenly distributed.
5. Bake the cookies for about 10 minutes at 350 degrees and enjoy.

P.S. These are SOOO addicting!! Have a hard time stopping at 2 or 3!!!

Polish Mistakes

Polish Mistakes
From: Mom used to make these when I was little

1-2 pounds sausage

1 pound processed cheese food, cubed

1 teaspoon dried oregano

1 1/2 tablespoons Worcestershire sauce

1 (1 pound) loaf cocktail rye bread

Preheat the broiler.

Place sausage in a large, deep skillet. Cook over medium high heat until meat is evenly brown. Drain liquid.

Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.

If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.

Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted. (Make sure you watch closely, we got ours a little over done).

Chicken Pomodoro

Chicken Pomodoro

From: Cooking During Stolen Moments

• 2 T. olive oil

• 1/4 onion, diced

• 5 cloves garlic, minced

• 1/4 t. crushed red pepper flakes

• Salt and pepper, to taste

• 2 15 oz. cans diced tomatoes

• 1 1/2 t. sugar

• 3 T. pesto or 1/3 c. fresh basil leaves, torn or cut chiffonade style

• 1/2 lb. chicken breasts, cooked and cubed (optional)

1. Heat olive oil in a large skillet. Add onion, garlic and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.

2. While the onion and garlic cooks, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)

3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.

4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)

5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

We served this with homemade noodles stirred in....it was very good!! We all liked it!!

15 Minute Curry Vegetable Chowder

15 Minute Curry Vegetable Chowder

From: Cooking During Stolen Moments

• 1 bag frozen California blend vegetables (broccoli, cauliflower & carrots)

• 4 c. chicken stock or broth

• 1 t. salt

• 1/2 t. pepper

• 4 T. butter

• 1/8 t. crushed red pepper flakes

• 1 t. curry powder (or a little less)
  

• 1/4 c. flour

• 1 3/4 c. milk

• Additional salt and pepper, to taste

Pour the frozen veggies into a large pot and pour chicken stock on top. Stir in 1 t. salt and 1/2 t. pepper. Bring to a boil, reduce heat and simmer for 5 minutes. While the vegetables simmer, melt butter with crushed red pepper flakes. Stir in curry powder and flour. Cook for 2 minutes. Stir in soup and bring to a boil. Remove from heat. With a potato masher or immersion blender, mash the veggies in the chicken stock until desired consistency. Bring back to a boil and slowly stir in milk mixture. Cook for another minute or so, just until incorporated and thickened.

The 1st time we made this we put a heaping tsp of the curry...it was a little spicy...we will be making it with less curry next time!! Miles ate it pretty good, the other 2 not so much. The adults liked it!!

Maple Glazed Chicken

Maple Glazed Chicken

From: Cooking During Stolen Moments

• 1 – 1 1/2 lb. boneless, skinless chicken breasts

• 1/3 c. maple syrup

• Juice of 1 lemon (about 1/4 c.)

• 6 cloves garlic, minced

• 1/2 t. salt

• 1/4 t. black pepper

• 1/8 t. crushed red pepper flakes

1. In a small bowl, whisk together maple syrup, lemon juice, garlic and seasonings.
2. Place chicken in a plastic freezer bag or bowl. Pour the marinade over the chicken and refrigerate at least 2 hours.
3. Spread chicken on a baking sheet or in a casserole dish. Spoon any remaining marinade over the chicken. Bake at 375 degrees for 25-30 minutes, until chicken is fully cooked. About halfway through the cooking time, spoon any marinade that has collected on the baking dish on top of the chicken.

We really liked this!!

Cheddar Garlic Bread

Cheddar Garlic Bread

From: Cooking During Stolen Moments

• 3 1/2 – 4 1/2 c. flour

• 1 T. yeast

• 1 c. milk

• 2 T. butter or margarine

• 2 T. sugar

• 1/2 t. salt

• 1 1/2 c. shredded Sharp cheddar cheese, divided

• 4 cloves garlic, minced

1. In a large mixing bowl, combine 2 c. flour and yeast.
2. Add the milk, butter or margarine, sugar and salt to a small saucepan. Heat until warm and the butter is completely melted. Add to mixing bowl and stir by hand or beat with an electric mixer until combined. Slowly add remaining flour until the dough comes together and is no longer sticky. Add 1 1/4 c. cheese (reserve remaining cheese) and garlic until combined. Knead for 5-8 minutes.
3. Place dough in a lightly greased bowl, cover and allow to rise for at least 1 hour.
4. Punch dough down and remove from bowl. Form dough into an oval-shaped loaf and place on a baking sheet. Sprinkle remaining cheese on top.
5. Bake at 375 degrees for 25-35 minutes, until golden and hollow sounding when tapped.
The garlic in the bread is purely a matter of taste.

Pork Chops with Apple Cider Gravy

Pork Chops with Apple Cider Gravy
From: Cooking During Stolen Moments

• 3 T. oil

• 6 – 8 bone-in pork loin chops

• Salt and pepper, to taste

• 2 c. apple cider

• 1/4 c. brown sugar

• 3 T. stone ground mustard

• 1/2 t. salt

• 1/2 t. pepper

• 1/4 t. allspice

• 3 red apples, sliced

• 1/3 c. raisins

• 1/3 c. sliced green onions

• 1/4 c. corn starch

• 1/3 c. water

Heat oil in a large skillet. Season both sides of pork chops with salt and pepper, to taste. Brown chops in oil, about 2-3 minutes per side. Place in a large baking dish.
2. In a bowl, whisk together apple cider, brown sugar, mustard, salt, pepper and allspice. Pour over the pork chops in the baking dish. Bake at 375 for 25-30 minutes, until fully cooked.
3. Remove pork chops and keep warm. Pour cider and drippings into a sauce pan. Bring to a slow boil. Add the apples, raisins and green onions. Cook for 5-8 minutes, until the apples begin to soften and the raisins plump.
4. Dissolve the cornstarch in the water and slowly stir into the boiling mixture. Continue cooking, stirring frequently, until thickened. Spoon over the pork chops and serve the extra to pass.

I used yellow apples and it was good. They were very flavorful. We all really enjoyed them!!

Tuna Croquettes

Tuna Croquettes
From: Cooking during Stolen Moments

• 2 cans tuna, well drained

• 1/2 small onion, minced

• 2 stalks celery, minced

• 1 c. bread crumbs, divided (we used saltine crackers)
  

• 2 eggs

• 1 t. paprika

• 1 t. salt

• 1/2 t. pepper

• 1/4 t. garlic powder

• Oil

1. In a large bowl, combine the tuna, onion, celery, 1/3 c. bread crumbs, eggs and seasonings. Stir until fully combined.
2. Pour remaining 2/3 c. bread crumbs into a shallow dish. Pat about a tablespoon worth of tuna mixture into a round patty. Cover both sides with bread crumbs.
3. Pour enough oil into a skillet to cover the bottom. Heat over medium heat. Add the breaded patties and cook until browned, about 3 to 4 minutes per side.
Our favorite dip to serve with these Tuna Croquettes is a simple sauce of mayonnaise and mustard. Use about 1 tablespoon of mustard for each 1/4 cup of mayonnaise. So simple but so good, and it is perfect with the tuna!
Also, this mixture tastes great formed into larger patties, fried as described above and served on a bun as a tuna burger.

We tried this for lunch today. It was VERY good. All the kids ate it!

Oatmeal Breakfast Bars

Oatmeal Breakfast Bars

From: Cooking During Stolen Moments

• 4 c. dry oats (old-fashioned or quick cooking)

• 1 1/2 c. flour

• 1 c. brown sugar

• 1/2 c. sugar

• 1 t. cinnamon

• 1/2 t. salt

• 1 c. applesauce

• 4 eggs

• 1 1/2 c. raisins

1. Dump all the ingredients into a large mixing bowl.

2. Stir, by hand, just until completely moistened and combined.

3. Press into a greased 13×9 casserole dish and bake at 350 degrees for 20 to 25 minutes. Let cool completely before cutting into individual bars.

We fixed these this morning! They were really good. Tucker ate 2 bars!!!