Margarita Chicken

Serves 4

Ingredients4 boneless chicken breasts
1/4 cup canola oil
1 lime
2 tbs honey
2 cup finely crushed tortilla chips
1 can (14.5 oz) stewed tomatoes, Mexican style
1/4 to 1/2 cup chopped fresh cilantro
1 cup shredded cheese (cheddar, Monterrey jack)

DirectionsMix canola oil, juice and zest from the lime, and honey in a bowl. Dip chicken in mixture and roll in the tortilla crumbs to coat.

Place in baking dish. Bake at 350 for 25 mins. Puree tomatoes and cilantro in blender (save some cilantro for garnish).

Remove chicken from oven. Pour on puree. Top with cheese. Return to oven until cheese melts.

Roasted Garlic Mashed Potatoes

Got this recipe from the Commissary coupon book of all places...

Prep: 10 minutes
Cook: 1 hr 15 mins

Ingredients1 whole bulb garlic
2 2/3 cup chicken broth
5 large potatoes, cut into 1" pieces (~7.5 cups)
1 tbs chopped chives or green onions

Directions:
Cut off the top of the garlic bulb. Drizzle with 2 tbs broth. Wrap bulb in aluminum foil and bake at 350 for an hour or until its softened.

Place the broth and potatoes in a 3 qt saucepan and heat to a boil over medium-high heat. Reduce the heat to medium.

Cover and cook for 10 minutes or until the potatoes are tender.

Drain, reserving the broth. Mash potatoes with 1.25 cups of the broth, 2-3 cloves of roasted garlic and chives. Add broth as necessary until desired consistency is reached.

Rosemary-Dijon Pork Chops

(Image & recipe from kraftrecipes.com)

Found this one on the back of a box of Shake 'n Bake.

Prep time: 10 min
Total time: 40 min
Makes 4 servings

Ingredients:
1/2 cup Shake n Bake Original Pork Mix
1/4 cup dried rosemary leaves (diced, so the thing doesn't look hairy like in the picture)
4 pork chops, 1/2 inch thick
4 tsp dijon mustard

1) Heat oven to 425.
2) Spread chops with mustard.
3) Coat both sides of chop with the S&B and rosemary mixture.
4) Bake in foil lined panfor 15 mins or until done (internal temp of 160F)

Southern Red Velvet Cake

(photo courtesy of www.mccormick.com, recipe from www.foodnetwork.com)

Prep time: 30 min

Cook time: 30 min

Serves: 6-8

Ingredients

Oil Spray for the pans & cooling rack(s)

2.5 cups flour

1.5 cups sugar

1 tsp baking soda

1 tsp salt

1.5 cups veggie oil

1 cup buttermilk, at room temperature

2 large eggs, at room temperature

2 tbsp (1 oz) red food coloring (this is a lot more than I thought it was, so have a lot on hand)

1 tsp white distilled vinegar

1 tsp cocoa powder

1 tsp vanilla extract

Cream Cheese Frosting (recipe below)

Directions

Preheat oven to 350. Lightly oil and flour 2 round cake pans (I used 9x1 inch).

In a large bowl, sift together flour, sugar, baking soda, salt, cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar and vanilla.

Mix dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide cake batter evenly among the prepared cake pans. Place the pans in oven evenly spaced apart. Bake, rotating pans halfway through cooking, until cake pulls away from edges of pans and toothpick inserted in center comes out clean.

Let cakes cool 10 minutes on cooling rack in pan, and then remove from pans. Cool completely on cooling rack.

Make cream cheese frosting (see below)

Cream Cheese Frosting

Ingredients

8 oz butter, softened

8 oz cream cheese, softened

2 cups powdered sugar

1 tsp vanilla extract

Beat ingredients with electric mixer until good and fluffy.

Place one of the two cakes on a plate and frost top liberally. Place second cake on top and frost top and sides. Decorate as desired after that.

Cake should be stored in refrigerator

The Verdict: Cake was good, but a little dry. Need to think up a way to moisten it some...or keep looking for a recipe we like more.

Chicken Rice Casserole

(photo credit to http://www.deliciouscheapmeals.com/)

Got a little experimental with some leftover chicken last night.

Ingredients

2 cups rice, uncooked

10 oz frozen peas

4 cups water

4 tsp salt

4 tsp butter

~2 cups diced cooked chicken

4 tbsp flour

1/4 tsp pepper

1 can cream of chicken soup & can of milk

1 cup shredded cheese (mild cheddar/American) or bread crumbs

Directions

In a medium saucepan combine rice, water, and 1 tsp salt. Heat to boiling. Cover and simmer 8 minutes. Add peas and cook an additional 8-10 minutes or until rice is tender and water is absorbed.

Melt butter in a medium skillet. Saute chicken for about a minute. Stir in flour, pepper, and remaining salt. Continue to cook, stirring constantly, just until bubbling. Add in soup and milk. Continue cooking until sauce thickens and gently boil for about a minute.

Pour sauce over rice mixture in a shallow buttered baking dish (I used 13x9), sprinkle with cheese or bread crumbs. Bake dish at 375 for at least 30 minutes.

Roasted Chicken

(photo and recipe adapted from www.allrecipes.com, key words: juicy roasted chicken)

Prep time: 10 minutes
Cook time: 1 hr 15 minutes (for 3 pd bird)
Ready 30 mins after done cooking
Serves 6 (3 pd bird)

Ingredients
1-3 pound whole chicken, giblets removed
salt & black pepper to taste
1 tbs onion powder, or to taste
1/2 cup butter, divided

My additions to make a meal of it:
Chicken Stove top Stuffing
potatoes
carrots
chicken stock

1. Preheat oven to 350 degrees.

2. Place chicken in roasting pan and season generously inside and out with salt & pepper. Sprinkle inside and out with onion powder. I placed some Stovetop Stuffing in the bird at this time as well (prepare as per directions on the container). Melt butter and coat the exterior of the bird with butter. At this time I also cut up some potatoes and carrots and placed them in the roasting pan with the stuffed bird. In hindsight, I should have added some chicken stock to the pan at this point as well to keep the veggies moister.

3. Bake, uncovered, an hour and 15 minutes or until the minimum internal temperature of the bird is 180* (go by temp for a bird of a different weight). Remove from heat, baste with drippings in pan. Cover with aluminum foil and allow bird to rest for 30 minutes before cutting and serving.

Turkey Tetrazzini

(photo courtesy of www.examiner.com)

This recipe is another one out of the Better Homes & Gardens cookbook. The original calls for chicken, but we had some leftover turkey in the freezer, so I went with that instead. I've added in peas and would also recommend some breadcrumbs in the final step so I've added those to the ingredients list as well.

Prep: 20 mins

Bake: 15 mins

Makes: 6 servings

Oven: 350*

Ingredients

8 oz linguine or spaghetti

2 cups sliced mushrooms

1/2 cup sliced green onions

2 tbs butter

1/4 cup flour

1/8 tsp black pepper

1/8 tsp ground nutmeg

1.25 cup chicken broth

1.25 cup milk

2 cups chopped chicken or turkey

2 tbs dry sherry (optional)

1 cup peas

1/4 cup grated Parmesan

breadcrumbs to taste

1. Cook spaghetti or linguine according to directions. Drain.

2. Meanwhile, in large saucepan cook mushrooms and green onions in hot butter until tender. Stir in flour, pepper and nutmeg. Add broth and milk. Cook and stir until thickened and bubbly. Stir in chicken and sherry. Stir in peas and half the Parmesan cheese. Add cooked pasta; stir to coat.

3. Transfer pasta to a 2 qt baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake at 350, uncovered, for 15 minutes.

Nutrition (w/o peas and crumbs): 379 cal, 14g fat, 2 g fiber

"Best-Ever" Carrot Cake & Cream Cheese Frosting

We had some leftover baby carrots, so I gave this one a whirl. I think it came out pretty good. I added the nutmeg in on a whim to the original recipe. The recipe is from the Better Homes & Gardens New Cookbook.

The frosting seemed a little too sweet for my taste, not really cream cheesy, if that makes sense. I'm on the look out for a better recipe for that. In the meantime...

Carrot Cake

(photo courtesy of http://www.reallynicerecipes.com/)

Prep: 30 mins

Bake: 30 mins

Cool: 2 hours

Makes: 12 servings

Ingredients

4 beaten eggs

2 cups flour

2 cups sugar

2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp baking soda

3 cups finely shredded carrots* (lightly packed)

3/4 cup cooking oil

(see recipe for frosting below)

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1.5 inch round cake pans. Set pans aside. In a large mixing bowl stir together flour, sugar, baking powder, cinnamon, nutmeg & baking soda.

2. In a medium bowl combine eggs, carrots and oil. Add egg mixture to the flour mixture. Stir until combined. Pour batter into the prepared pans.

3. Bake in a 350* oven for 30-35 minutes or until a wooden toothpick comes out clean. Cool on wire racks for 10 minutes in pans. Remove from pans (cookbook had an excellent tip to sandwich the cake to get it out of the pan smoothly). Cool thoroughly on racks.

4. Frost tops and sides with Cream Cheese Frosting. Store cake in refrigerator for up to 3 days.

Cream Cheese Frosting

8 oz cream cheese, softened

1/2 cup butter, softened

2 tsp vanilla

5-6.25 cups powdered sugar

1. Beat cream cheese, butter and vanilla with electric mixer until light and fluffy. Gradually add 2 cups powdered sugar, beating well. Continue to add in powdered sugar until desired consistency is reached.

This frosting will cover tops and sides of two 8 or 9 inch layer cakes. Halve the recipe to do a 13x9x2 inch cake.

Cover and store frosted cake in the refrigerator.

Breakfast Casserole

Ingredients

1 roll Jimmy Dean sausage

1 pepper, finely diced

1 garlic clove, minced

4 oz shredded cheddar cheese (1 cup)

slices of white bread (3-6 depending on size of pan)

6 eggs

1/4 cup whipping cream

1/2 tsp ground cumin

Directions

Brown sausage, pepper & garlic.

Lightly grease pan. Lay bread on bottom of pan to cover bottom. Sprinkle meat mixture on top of bread. Sprinkle cheese on top of meat mixture.

Whip eggs and whipping cream with cumin. Pour on top of bread. Sprinkle more cheese on top. Cover with foil and cook for an hour or until knife stuck in center comes out clean. Remove foil after 45 mins.

Shepherds Pie

Photo from www.familycircle.com. Recipe adapted from Family Circle too.

Makes: 6 servings

Prep: 15 mins

Cook: 13 mins

Bake: 350 for 15 mins

Filling

2 tbsp vegetable oil

2 pds boneless, skinless chicken cut into bite size pieces (can also use ground beef)

1 med onion, chopped

2 pieces celery, diced

1 cup baby carrots, sliced

1 cup chicken broth (or beef, if using ground beef)

2 tbsp flour

1/4 tsp salt

1/4 tsp ground pepper

2 tbsp chopped fresh dill (or 2 tsp dried)

1 cup frozen peas

Topping

Leftover mashed potatoes

1) Heat oven to 350. Cook meat over med-high heat in frying pan on stove top. Once meat is browned, stir in onion, celery and carrots. Cook 5 minutes.

2) In a small bowl, whisk broth, flour salt and pepper. Pour into pan and bring to a simmer. Simmer 1-2 mins, until thickened. Stir in dill and peas, cook 1 more minute.

3) Place mixture into the casserole dish. Dollop leftover potatoes on top and gently spread evenly.

4) Bake at 350 for 15 mins or until bubbly. Cool slightly before serving.

Per Serving:
423 cals

18 g fat

5 g fiber

160 mg cholesterol

915 mg sodium

Cracker Barrel Chicken and Dumplings

Chicken & Broth
1 3-4 pound chicken, cut up
3 qts water
1.5 tsp salt
1 small onion, sliced
2 celery stalks, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 tsp coarsely ground black pepper
1 tbsp lemon juice
Chicken stock (if not cooking a whole bird)

Dumplings
2 cups flour
1 tbsp baking powder
1.25 tsp salt
1 cup plus 2 tbsp milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 tsp of salt, onion, celery, garlic, bay leaf and parsley to the pot. Reduce heat to simmer and cook the chicken, uncovered, for two hours. The liquid will reduce by about a third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the veggies and such. Keep the stock and the chicken.

3. Pour 6 cups of the stock back into the pot (keep leftover stock for another recipe, it can be frozen). If you started this recipe w/o the stock, add in store bought instead. Add pepper, remaining salt, and lemon juice. Reheat the stock over medium heat while preparing the dumplings.

4. For the dumplings, combine flour, baking powder, salt and milk in a medium bowl. Stir well until smooth. Let dough rest for 5-10 minutes. Roll dough onto a floured surface until 1/4 inch thick (originial recipe says 1/2 inch, we found that too thick).

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all the dough. Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often. If you started with pre-cooked chicken, it can go in now too.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat into bitesized peices. Discard skin and bones. Simmer another 5-10 minutes.

7. When gravy has reached desired consistency, serve hot with veggies (if desired).

*We both really liked this one. Ate up every last bit of the leftovers.

Italian Bread

Makes: 1 loaf

1 packet dry yeast
1 tsp sugar
1 cup warm water (100-110 degrees)
2-3 cups flour
2 tbsp olive oil
1 tsp salt
handful of corn meal

Combine yeast, sugar and warm water in large bowl. Let stand 5 minutes.

Add 2 cups flour, oil and salt to bowl. Beat until mixed in using dough hook if available. Continue to add flour. Dough will take on a soft and smooth appearance when enough flour has been added.

Increase speed to medium and beat 5 minutes. Cover bowl with plastic wrap and let stand in warm place (85 degrees) for 30 minutes or until doubled in bulk. Punch down and let stand 10 more minutes..

Turn dough out onto floured surface. Sprinkle corn meal on a lightly greased cookie sheet. Shape dough into 12 inch loaf and place on top of the corn meal. Cut 3 slits across top of the bread.

Bake at 400 for 16 minutes or until golden brown. Cool on a wire rack.

*Make sure the temp in the area for it to rise is adequate. Mine wasn't when I tried to make this and the bread didn't rise well.

Baked Ziti

Prep time: 20 mins
Cook Time: 35 mins
Feeds 10

Ingredients:
1 pd dry ziti pasta
1 onion, chopped
1 pd lean ground beef (ok if a little less or to sub in a little sausage)
2 jars spaghetti sauce
1 cup sour cream
6 oz mozzerella, shredded
2 tbsp grated parmesean cheese

Directions:
1. Bring a large pot of slightly salted water to a boil. Add pasta and cook until al dente (about 8 minutes). Drain.

2. In a large skillet, brown meat over medium heat. Brown onions too. Add sauce and simmer 15 minutes.

3. Preheat over to 350. Butter a 9x13 pan. Mix ziti, sour cream and a little shredded cheese. Pour into baking pan. Top with rest of cheese.

4. Cover with aluminum foil. Bake for 30 mins or until cheese is melted. Remove foil for last 5 minutes.

Crockpot Pulled Pork

Place pork (roast, shoulder or butt) in the crockpot. Pour a cup of water over it. Throw salt & pepper on the pork. Cook on low for 6-8 hours.

Separate liquid and remove any fat peices. Add a bottle of your favorite BBQ sauce and shred. Let that heat up. Serve with rolls.

*Tried this one. The pork came apart really easily. Recipe got a thumbs up from both of us.

Triple Layer Mud Pie

3 squares semi sweet bakers chocolate, melted
1/4 cup canned sweetened condensed milk
1 oreo pie crust
1/2 cup pecans, toasted
2 cups 2% milk
2 pkgs (3.9 oz each) of JELLO instant chocolate pudding
1 tub (8 oz) Cool Whip, thawed and divided

Mix chocoate with condensed milk. Pour into crust. Sprinkle with pecans.

Beat milk and pudding mixes with whisk. Spoon 1.5 cups over the pecans. Stir half the Cool Whip into the remaining pudding and spread over pudding in crust. Top with remaining Cool Whip.

Refrigerate 3 hrs.

Makes 10 servings.

Pulled Pork Tacos

Time: 15 mins hands on
Serves 6

2 cups store bought salsa, plus more for serving
2 tbsp chili powder
2 tbsp dried oregano
2 tbsp unsweetened cocoa powder
Salt
1-2.5 pound boneless pork butt or shoulder, trimmed of excess fat
18 corn tortillas
1/2 cup fresh cilantro sprigs
3/4 cup sour cream
1 lime, cut into wedges

In a 4-6 qt slow cooker, combine the salsa, chili powder, oregano and cocoa and 1 tsp salt. Add the pork and turn to coat.

Cook, covered, until the meat is tender and pulls apart easily. On high 4-5 hrs or on low 7-8 hrs.

20 mins before serving, heat oven to 350. Stack tortillas, wrap them in foil, and bake until warm (about 15 mins).

Meanwhile, while using two forks, shred the pork and stir into the cooking liquid.

Serve with lime, cilantro, sour cream and extra salsa

Honey Cornbread Muffins

Hands on Time:10 mins
Total Time: 45 mins
Makes 12 muffins

4 TBS (1/2 stick) butter, melted plus more for the pan
1.25 cups flour
3/4 cup cornmeal
1.5 tsp baking powder
1 tsp salt
1/5 tsp baking soda
2 eggs
1 cup buttermilk
1/3 cup honey

Heat oven to 375. Butter muffin tin.

In medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

In a large bowl, whisk together eggs, buttermilk, honey and melted butter. Add the flour mixture, stir to combine.

Divide the batter amongst the muffin cups and bake until golden brown and toothpick comes out clean.

*Can store at room temp for up to a day. Warm in foil if desired.

**Tried this one. Got a so-so rating from both of us. Good, but a little sweet. Must do as muffins, consistency isn't right and its too sweet to be cornbread.

Plum Upside-Down Cake

1/2 cup plus 1 tbsp butter

4 firm, ripe plums. Each cut into 8 wedges.

1/4 cup plus 2/3 cup granulated sugar

1 cup flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 large egg

2/3 cup sour cream

1 tsp pure vanilla extract

parchment paper

Heat oven to 350. Butter an 8 inch cake pan and line the bottom with parchment paper.

Melt the tbsp of butter in a large skillet over medium high heat. Add the plums and 1/4 cup of the sugar and cook, tossing until the sugar dissolves and the juices from the plums become syrupy, 3-4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt.

With an electric mixer, beat the remaining 1/2 cup of butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing until just incorporated.

Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50-55 minutes. Let cool in the pan for an hour. Place a large plate over the cake pan and invert the cake onto the plate.

Mint Chip Ice Cream Pie

8 oz chopped semisweet chocolate, melted

4 cups chrisped rice cereal (ie Rice Krispies)

2 pints mint chocolate chip ice cream, slightly softened

In a large bowl, combine the chocolate and cereal until the cereal is completely coated. Transfer to a 9 inch springform pan. Press the mixture into the bottom and 1 inch up the sides of the pan. Freeze just until firm, 5-10 minutes. (A premade chocolate graham cracker crust may work for this too)

Spread the ice cream in the prepared crust and freeze, covered, until firm, for at least 2 hours or up to 3 days.

Easy Guacamole

1/2 white onion, finely chopped
1 jalapeno (optional, finely chopped)
1/4 cup fresh cilantro
salt & pepper to taste
2 ripe avocados, diced
2 tbs fresh lime of lemon juice

In a large bowl, combine the onion, jalapeno, cilantro, salt and pepper. Using the back of a fork, mash the veggies together until they begin to release their juices.

Add the avocado and lime juice, stir to combine.

Apple Cinnamon Roll Cupcakes

Apple Cinnamon Roll Cupcakes
Adapted from Stephani Pollack from Cupcake Project via Paula Deen

Dough:
2 cups milk
1 packet active dry yeast
1/3 cup sugar
2 teaspoons salt
6 1/2 cups all-purpose flour, plus more for rolling
2 eggs
1/4 cup unsalted butter, room temperature

Filling:
1/4 cup unsalted butter, melted
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 cups finely chopped apples (I used Golden Delicious apples)

In a small saucepan, heat milk to about 110 degrees. Add yeast and sugar to bowl of a stand mixer and pour in the milk, stir to dissolve. Add salt and two cups of flour and beat for two minutes. Beat in eggs and butter. Stir in the remaining flour half a cup at a time, beating well after each addition. Switch to dough hook and knead about five minutes, until smooth and elastic. Spray a large deep bowl with cooking spray, shape dough into a ball, put it in the bowl, turn once to coat and cover it with a clean towel. Set in a warm place and allow to rise for about 40 minutes or until doubled in volume.

Meanwhile make the filling by combining the sugars, cinnamon, nutmeg, cloves and apples in a small bowl. Melt remaining butter in a small dish.

Dust counter top with flour and roll out dough into a long rectangle about 1/4 inch thick. Brush with about half of the melted butter. Top with the apple mixture, sprinkle evenly over the dough, leaving about an inch empty on all sides.
Line cupcake pans with 24 liners. Roll dough into a log beginning on the long side of the rectangle. Trim off both ends to remove the uneven part that doesn't have any filling. Slice the log into approximately 24 even pieces. Place each piece in a cupcake liner, folding the ends together to make a “C” shape. The pieces should come to about the top of the liners. Cover the cupcake tins with a clean towel and set in a warm place to rise for another 40 minutes.

Preheat the oven to 350 F. Brush the tops of the cupcakes with remaining melted butter. Bake for about 20 minutes or until the tops are golden.

Glaze:
1 cup powdered sugar
About 2 tablespoons milk

In a small bowl, mix powdered sugar and milk until combined. Start with one tablespoon of milk and add more as necessary until you have a glaze that is thick but runs easily off the spoon. Drizzle over warm cupcakes and serve. Store in an airtight container and reheat leftover cupcakes in the microwave for about 20 seconds before serving.

Pink Lemonade Pie

Pink Lemonade Pie

1 pint vanilla ice cream
2 cups whipping cream (you can substitute Cool Whip or similar)
1/4 cup pink lemonade powder mix (such as Country Time)
1/4 cup water
1 graham cracker crust

Set out ice cream to thaw for a few minutes or pop into a microwave for about 30 seconds to soften slightly. Beat cream until stiff peaks form. Combine lemonade powder and water in the bottom of a mixing bowl. Add ice cream and beat on low speed until smooth - you can use a wooden spoon to do this as well, it will just take a little extra effort to make it smooth. Gently fold in whipped cream. Pour mixture into prepared pie crust. Freeze at least 4 hours until set. Remove from freezer about 5 minutes before slicing.

Thick & Soft Sugar Cookies

These sugar cookies are similar to the Lofthouse sugar cookies you get at the grocery store. They start out with a box of cake mix - which isnt usually on my grocery list but I happened to have a box in the pantry from a while back so I figured I would try them. The recipe said to make sure you use the kind with pudding in the mix as that helps with the softness. They turned out really, really good. I loved the texture of these - they are so soft - and they stay that way for several days too.





The frosting on the storebought version of these cookies is never great in my opinion, so using a homemade buttercream frosting adds a special touch. You can decorate these however you want - they would be really cute for Halloween if you tinted the frosting orange and used some black sprinkles or nonpareils.




Soft and Thick Sugar Cookies
Recipe adapted from Noshings

Cookies:
1 18 oz box white cake mix with pudding in the mix
2/3 cup flour
2 large eggs
1/3 cup canola oil
2 T sour cream (I used reduced fat)

Preheat oven to 350 degrees. In a large mixing bowl, stir together cake mix and flour. Add eggs, oil and sour cream and mix on medium speed until incorporated. Batter will be fairly stiff. Use a cookie scoop or roll into approximately one inch balls and bake on a baking sheet lined with a Silpat or parchment paper. This will help keep the bottoms of the cookies from browning. Use the heel of your hand or a glass dusted with sugar to gently flatten cookies to about a half inch thick. You don't want the bottoms to be browned or you've overbaked these. Bake approximately ten minutes until just set. Let cool about one minute on the pan and then transfer to wire racks to cool completely.

Frosting:
1/2 cup unsalted butter, at room temperature
2 T heavy cream
1 T vanilla extract
3-4 cups powdered sugar
1 T meringue powder
Food coloring or sprinkles as desired

Beat butter on medium speed for about two minutes until smooth. Add cream and vanilla and beat about one more minute to incorporate. Add sugar, one cup at a time mixing on low speed until incorporated until you reach the desired consistency. Add meringue powder (this will help your frosting crust so that you can stack the cookies without smearing your frosting all over the place, I use a sheet of wax or parchment paper in between layers). You want the frosting to be fairly stiff so that it doesnt run off your cookies. Frost cooled cookies and decorate as desired. Store cookies in an airtight container.

Becky's Hershey & PB Cookies

48 HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup shortening
3/4 cup REESE'S Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar


Directions:

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Machine Shed Applesauce Sweet Bread

This recipe is from The Machine Shed, a restaurant in Iowa (http://www.machineshed.com/)

1.5 cup + 1 tbsp butter

3.5 oz evaporated milk

3.5 cups applesauce

2 tsp salt

3 cup sugar

5 eggs

1 tbsp baking soda

2 tsp vanilla

5 1/3 cup flour

Topping

1/2 cup sugar mixed with 1 tsp cinnamon

With mixer, cream sugar and butter for 3 mins on medium speed. Add milk, eggs and vanilla. Add salt and baking soda. Mix 3 additional minutes. Add applesauce and mix for 2 more minutes. Add flour until fully blended (Do Not Overmix).

Place batter into a greased 9x13 pan. Top with cinnamon and sugar mixture. Bake at 300 until toothpick comes out dry (Approx 1.5 hrs).

Mixed Berry Iced Tea

4 black tea bags
4 berry-hibiscus herbal tea bags (like Celestial Seasonings Red Zinger)
8 cups water
1/4 cup super fine sugar
2 tbsp lemon juice
ice cubes
1/2 cup raspberries and blueberries
1/2 cup strawberries, quartered
thin lemon slices

1. Place tea bags in heatproof pitcher. In a 4 qt saucepan, heat water to a boil. Pour it into the pitcher and steep tea bags for 10 minutes. Remove tea bags. Let cool and refrigerate, covered, until cold (about an hour).

2. Stir in sugar and lemon juice. Add ice, berries, and lemon slices to pitcher.

Serves 10.

Brownies

This one needs to evolve some, it needs to be chewier, but its a start.

1/2 cup butter
3 oz unsweetened baking chocolate*
1 oz semi-sweet baking chocolate*
1.25 cups sugar
1/2 cup walnuts (optional)
1 tsp vanilla
1/2 tsp dark rum (optional)
3 eggs
1.25 cups flour
1/4 tsp salt

Preheat oven to 375. Grease bottom of 8 inch square pan.

Melt both chocolates with butter in a medium saucepan over low heat. Stir constantly and watch scorching. Heat until smooth. Remove from heat.

Stir in sugar. Add eggs. Mix in flour, salt, vanilla, rum and nuts. Stir until just combined.

Spread mixture into pan.**

Bake for 25 to 35 minutes or until they shrink back from edges of pan. Cool before cutting.

Recipe can be doubled by putting twice the ingredients in a 13x9 pan and baking for 35-40.

*When I tried this one I didn't have the exact combo of chocolate they asked for. My improvisation of chocolate chips and chocolate powder worked fine.

**When I did it I sprinkled some extra chocolate chips on the top. I think it would also be good with Hershey's Syrup swirled in.

Blackberry Crumb Cake

(Recipe adapted from Real Simple. Photo by me.)

Hands on time: 20 mins.
Total time: 2 hrs 20 mins (includes cooling).
Serves 4.

Crumb Topping
1/2 cup pecans
1/3 cup brown sugar, firmly packed
1/4 cup flour
2 tbs cold butter

Cake
1/2 cup cold butter
2 cups flour
1 cup granulated sugar
2 tsp baking powder
1 tsp salt
1/2 tsp ground cinnamon
2 large eggs
1 cup milk
1 tsp vanilla extract
1 pound fresh blackberries (~3.5 cups)

Heat oven to 350.

Make crumb topping. In a food processor, pulse nuts, brown sugar, flour and butter until crumbly. Set aside.

Make the cake. Butter an 8 inch square baking pan. In food processor, pulse the butter, flour, granulated sugar, baking powder, salt and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk and vanilla. Add the flour mixture and mix until just combined.

Transfer the cake batter to the pan. Sprinkle with blackberries and crumb topping. Bake until a toothpick comes out clean, 55-60 minutes. Let cool completely before serving.

Chocolate Chip Cookies

2.5 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter
1/2 cup shortening
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1.5 tsp vanilla
12 oz (2 cups, 1 package) chocolate chips

Oven @ 375.

Stir together flour, soda and salt. In a mixer beat butter and shortening on medium for 30 seconds. Add sugars and beat until fluffy. Add eggs and vanilla, beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in choc chips.

Drop from a teaspoon two inches apart on ungreased cookie sheet. Bake at 375 for 8-10 minutes or until golden. Remove and cool.

Makes about 72 cookies.

Key Lime Pie

Crust:
1.25 cup low fat graham cracker crumbs
4 TBSP veggie oil spread
1TBSP sugar
1/8 tsp salt

Filling:
1/3 cup cold water
1 envelope unflavored gelatin
22 key limes or 4-5 regular limes
1 can (14 oz) fat free sweetened condensed milk
1.5 cups plain fat free yogurt

Crust: Preheat oven to 375. In 9 inch pie plate, mix crumbs with veggie oil spread, sugar, salt. With hands, press onto bottom and up sides of pie plate. Bake 10-12 minutes, until golden. Cool until ready to fill

Filling: In saucepan, add water and gelatin. Let stand 2 mins to soften, then cook on low to dissolve, stirring. Squeeze 1/2 cup juice from limes (if using regular limes, also grate 2 tsp lime zest). In a bowl, whisk lime juice, milk, yogurt (and peel, if applicable). Whisk in gelatin mixture. Spoon filling into crust. Cover and refrigerate at least 2 hours to set.

235 cal/serving
5g fat
0g fiber
**When I made it I used vanilla yogurt and a pre-made Keebler crust. Came out good.

Rosemary Chicken

4 Chicken Thighs (~1.25 lbs total)

1.5 TBSP fresh Rosemary leaves, chopped finely

1 tsp lemon zest

1 tsp kosher salt

1/2 tsp ground pepper

Cooking spray

2/3 cup white wine

Remove bones and excess fat from chicken thighs, leaving skin in tact. Combine rosemary, zest, salt & pepper in a small cup. Rub over the chicken.

Place in a baking dish and bake at 350 until meat is done (guessing 30 mins). Flip if necessary.

Transfer chicken to plates and pour wine into the pan. Let boil 2 mins (may need to put on heat again). Spoon liquid over chicken.

**Note: The original of this recipe called for the chicken to be cooked in a skillet. This didn't work well when I tried it. I think the oven would provide for a more even cooking of the meat. Might require some improv regarding the wine though. Also, this picture isn't from this exact recipe**

245 cals/serving

17g fat

0 g fiber

Basic Muffins

1.75 cups flour

1/4 cup sugar

2.5 tsp baking powder

3/4 tsp salt

1 egg

3/4 cup milk

1/3 cup cooking oil

Ripe bananas

Oven at 400.

In a large mixing bowl stir together the flour, sugar, baking powder and salt. Add egg, milk, and oil. Stir until just moistened. Batter will be lumpy. Grease muffin pan or line with baking cups. Fill cups 2/3 full. Bake at 400 for 20-25 minutes or until golden. Remove from pan and serve warm. Makes 10-12 muffins.

Blueberry Muffins

Prepare as above, except combine 3/4 cup fresh or frozen blueberries, thawed, and 2 TBSP additional sugar.

Cranberry Muffins

Prepare as above except coarsely chop 1 cup fresh or frozen cranberries and combine with 1/4 cup additional sugar.

Apple Muffins

Prepare as above except stir 1/2 tsp ground cinnamon into flour mixture. Fold in 1 cup chopped and peeled apple.

Banana Nut Muffins

Prepare as above except decrease milk to 1/2 cup. Stir in 1 cup mashed banana and 1/2 cup chopped walnuts.

Pumpkin Muffins

Prepare as above except increase sugar to 1/3 cup. Add 1/2 cup canned pumpkin to mixture. Stir in 1/2 tsp ground cinnamon and 1/2 tsp ground nutmeg into mixture.

Steak with Potato Salad and Blue Cheese Vinaigrette

Total Time: 30 mins

Serves 4

1 pd small red potatoes (about 12)

Kosher salt & black pepper

1/4 cup plus 1 TBSP olive oil

4 small steaks (i.e. Newport, flat iron or top round), 1.5 pounds total

2 TBSP white wine vinegar

1 small head Boston lettuce, torn (about 4 cups)

Place potatoes in a large pot and add enough water to cover. Bring to a boil and add 2 tsp salt. Reduce heat and simmer until tender, ~15 mins. Drain. Run under cold water to cool. Using for or fingers, break potatoes in half.

Meanwhile, heat 1 TBSP oil in a large skillet over medium high heat. Season the steaks with 1 tsp salt and 3/4 tsp pepper and cook until done to taste.

In a large bowl, combine the blue cheese, vinegar, remaining 1/4 cup of oil, 1/2 tsp salt and 1/4 tsp pepper. Add lettuce and potatoes and toss to coat. Serve with steaks.

Salmon with Brown Butter, Almonds and Green Beans

Total time: 20 mins

Servings: 4

4 TBSP unsalted butter

1.25 lb skinless salmon fillet, cut in 4 peices

Kosher salt and black pepper

1 pound green beens, trimmed and cut in half crosswise

1/4 cup sliced almonds

2 TBSP capers

*Heat 1 TBSP of the butter in a nonstick skillet over medium heat. Season the salmon with 1/2 tsp salt and 1/4 tsp pepper. Cook until opaque throughout, 3 to 5 mins per side. Transfer to plates.

*Fill a second skillet with 1/2 inch water, bring to boil, and add in 1/4 tsp salt. Add the green beans, cover, and steam until just tender, 4 to 5 minutes: drain and transfer to plates.

*Wipe out the green bean skillet and heat the remaining butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown, 2-3 minutes. Stir in capers. Spoon over the fish and green beans.

Per Serving:

396 Calories

9 Grams Fat

4 Grams Fiber

Philadephia Vanilla Mousse Cheesecake

*
Prep time: 20 mins
Total time: 6 hrs (incl refrig)
Serves: 16

40 Nilla Wafers, crushed (about 1.5 cups)
3 tbs butter, melted
4 packages (32 oz) Philly Cream cheese, softened and divided
1 Tbs + 1 tsp vanilla, divided
3 eggs
1 tub (8 oz) Cool Whip
1 cup sugar

9 inch springform pan

Heat oven to 325.

Mix water, crumbs and butter. Press into bottom of 9 inch springform pan

Beat 3/4 of the cream cheese, 3/4 cup of sugar and 1 tbsp vanilla with mixer until well blended. Add eggs one at a time, mixing on low after each until just blended. Pour over crust.

Bake 50-55 mins or until center is almost set. Run knife around rim of pan to losen cake. Cool completely in pan.

Beat remaining cream cheese, sugar, and vanilla in large bowl until well blended. Whisk in cool whip. Spread over cheesecake. Refrigerate 4 hours. Remove rim of pan before serving. Garnish with fresh berries if desired.

*Note that photo isn't of the cheesecake in the recipe. I couldn't find one to match. This cheesecake has a light and fluffy layer over the heavier cheesecake layer.

Irish Soda Bread

1.5 cups + 1 tbsp flour
1/5 cup whole wheat flour
1/2 cup currants
2 tsp caraway seeds
2 tsp lemon zest
1 tsp baking soda
1/2 tsp salt
1 cup low fat buttermilk
3 tbsp honey
1 tsp sugar

Preheat oven to 350. Spray baking sheet with non-stick spray.

In a large bowl, combine flours, currants, caraway seeds, lemon zest, baking soda and salt. In a small bowl, combine the buttermilk and honey. Pour over the flour mixture. Stur until the flour is just moistended (do not overmix).

Lightly sprinkle a work surface with flour. Turn out dough. Flour your hands and knead dough lightly 7 times. Form into a 7 inch round loaf. Place on baking sheet. With a sharp knife slash a cross in the top of the bread. Sprinkle top with sugar.

Bake in upper 1/3 of oven for 40-45 mins or until toothpick comes out clean.

Remove from pan. Best served warm with butter.

Per serving (1/10 loaf)
137 cal
1 g fat
2 g fiber

2 points

Chocolate Cupcakes with Peanut Butter Frosting

Ingredients

For the cupcakes:
12 tablespoons (1 1/2 sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
1/2 cup sour cream
2 tablespoons strongly brewed coffee
1 3/4 cups all-purpose flour [note: I used whole-grain pastry flour with good results]
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Peanut Butter Icing, recipe follows
Chopped salted peanuts or mini chocolate chips for decoration (optional)

Directions
Preheat the oven to 350 degrees F. Line a standard muffin pan with paper liners. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium and add the eggs, one at a time. Now add the vanilla, and mix well.

In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, whisk together the flour, cocoa, baking soda and salt.

Now, with the mixer on low speed, alternate adding the buttermilk mixture with the flour mixture (add the buttermilk mixture in 2 additions and the flour mixture in 3.) Mix only until blended. Give the batter a few gentle stirs with a rubber spatula just to make sure all the dry ingredients are incorporated.

Use a standard ice cream scoop (or two spoons) to fill the muffin tins; they should be about 3/4 full.

Bake for about 20 minutes, until the tops spring back when gently pressed or a toothpick inserted into the center comes out clean. Don’t overbake — better to err on the side of caution and check them a little early.

Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing and sprinkle with chopped peanuts or mini chocolate chips, if desired.

Peanut Butter Icing:

Ingredients
1 cup confectioners’ sugar
1 cup creamy peanut butter [I used creamy all-natural peanut butter]
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Directions
In the bowl of a mixer, mix together the confectioner’s sugar, peanut butter, butter, vanilla, and salt on medium-low speed with the paddle attachment. When well blended, add the heavy cream and continue mixing on high speed until the mixture is light and smooth.

Banana Chocolate Chip Cookies

2.5 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 cup sugar
2/3 butter, softened
2 eggs
1 tsp vanilla extract
1 cup mashed bananas
2 cups semisweet chocolate chips

Preheat oven to 400. Grease cookie sheets. Mix flour, baking powder, salt, and baking soda together. Set aside.

Cream the butter with the sugar until light and fluffy. Beat in the eggs and vanilla. Mix in the mashed bananas. Add the flour mixture, and stir until just combined. Stir in the chocolate chips.

Drop by spoonfuls onto prepared cookie sheets. Bake in preheated oven for 12-15 mins.

Banana Bread

This is from the old Better Homes & Gardens 'New Cookbook' that I inherited from my Mom.

1.75 cups flour

1.25 tsp baking powder

1/2 tsp baking soda

2/3 cup sugar

1/3 cup shortening

2 eggs

2 tbsp milk

1 cup mashed ripe banana

3/4 tsp salt

1/4 cup chopped nuts (optional)

chocolate chips (optional)

Preheat oven to 350.

Stir together flour, baking powder, soda, and 3/4 tsp salt. Set aside.

In a mixer bowl beat sugar and shortening until light, scraping sides of bowl often. Add eggs and milk, beating until smooth after each addition. Add flour mixture and banana alternately to creamed mixture, beating till smooth after each addition. Fold in nuts or chocolate chips if desired.

Turn batter into a lightly greased 8x4x2 inch loaf pan. Bake at 350 for 60-65 minutes or until a wooden pick comes out clean.

Cool in pan for 10 minutes, then remove from pan to complete cooling. For easier slicing, wrap and store overnight. Makes 1 loaf.

Brown Sugar Biggies

Recipe from my Mom

1 cup soft butter

2/3 cup brown sugar

1 egg

2 tsp vanilla

2 cups flour

1/4 tsp baking powder

In a large bowl beat butter and sugar until pale and fluffy. Beat in eggs and vanilla. Stir in flour until a stiff dough forms. Chill dough 3-4 hours.

Preheat oven to 350. Roll dough into 1" balls. Roll in sugar and flatten on a greased cookie sheet.

Bake at 350 for 12-15 mins.

Fudge Crackle Cookies

Recipe from my Mom.

Mix 2 cups flour and 2 tsp baking powder.

In a saucepan, heat until melted 1/2 cup butter and 6 oz semisweet chocolate (can sub 18 tbsp cocoa and 6 tbsp oil). Stir in 2 cups flour plus 6 tbsp sugar, 4 eggs, 2 tsp vanilla and 1 cup nuts (optional). Add initial flour mixture.

Chill 3-4 hours in refrigerator (can keep in fridge up to a week).

Roll into 1" balls. Roll in sugar. Place 2" apart on ungreased cookie sheet. Bake at 375 for 10-12 mins, until cracked and firm

Peanut Blossoms

A recipe from my Mom.

1.75 cup flour

1/2 cup sugar

1/2 cup packed brown sugar

1 tsp baking soda

1/2 tsp salt

1/2 cup shortening

1/2 cup peanut butter

2 tbsp milk

1 tsp vanilla

1 egg

Lightly spoon flour into measuring cup. Level off. Combine all ingredients in a large mixer bowl. Mix at low speed until a dough forms. Shape dough into balls, using a rounded teaspoonful of dough. Roll balls in additional sugar. Place on an ungreased cookie sheet (you can cross with a fork if desired, as pictured).

Bake at 375 for 10-12 mins until golden brown. Remove from oven. If you'd like you can top with a hershey's kiss when they are hot out of the oven. Makes about 48 cookies.

Joe Froggers

One of my Mothers recipes.

1 cup shortening
2 cups sugar
1 tbsp salt
1 cup water
2 tsp baking soda
2 cups molasses
7 cups flour
1 tbsp ground ginger
1 tsp ground cloves
1 tsp nutmeg
1/2 tsp allspice

Cream shortening and sugar until light and creamy. Combine salt, water, baking soda & molasses. Sift flour with spices and add alternately with liquid to creamed shortening. Stir well between additions. Dough should be sticky. Chill 3-4 hours (dough can be kept covered in fridge for up to a week).

Preheat oven to 375. Flour the counter and rolling pin liberally, as well as anything else that will come in contact with the dough. Dough is very sticky. On a floured surface roll dough to 1/2 inch thickness. Cut with a large cookie cutter. These make great gingerbread men but also do well as a circular cookie.

Bake on ungreased cookie sheet for 10-12 mins or until edges are done. Let cool on a pan for 1 minute, then remove to cooling rack.

Cookies will keep well in the freezer for a couple of months. If storing at room temperature, keep a slice of bread with them to keep them moist.

Rosemary Chicken with Wild Rice

Makes 6 servings

1 cup wild rice
1 tbsp olive oil
2 garlic cloves, minced
1.25 pounds skinless boneless chicken breast, cubed
2 carrots, diced (optional...at least to me)
2 tbsp finely chopped fresh rosemary or 1 tbsp dried
1/4 cup + 2 tbsp orange marmalade
1/4 cup dijon mustard
1/8 tsp freshly ground pepper

1. Cook the wild rice according to package directions

2. In large non-stick skillet heat olive oil over medium heat. Add in garlic and saute until golden (~2 mins). Add in chicken and carrots and saute, stirring frequently. Stir in rosemary. Cook until chicken is cooked through.

3. Stir in marmalade, mustard and pepper. Cook until heated through. Add the rice, toss to combine.

Per serving (generous 1 cup):
304 cal
6 g fat
3 g fiber
Points: 6

*I tried this one tonight...minus the carrots of course. Probably a 6/10. The orange and mustard were an interesting compliment to one another. Tangy and sweet.

Pear-Raspberry Cobbler Pie

Active Time: 30 minutes
Total Time: 1 hour 30 minutes
INGREDIENTS
1 refrigerated ready-to-use pie crust (from a 15-oz box)
1/4 cup slivered almonds
Filling

4 firm-ripe Anjou pears (2 lb)
1/2 cup sugar
2 Tbsp cornstarch
2 containers (6 oz each) fresh raspberries
Cobbler Topping

1/2 cup flour
2 Tbsp sugar
1/2 tsp baking powder
1/4 tsp salt
6 Tbsp heavy cream
1/4 tsp almond extract

PREPARATION
1. Heat oven to 375ºF. Line a 9-in. pie plate with pie crust as package directs; fold edge under without fluting. Press almond slivers into edge of pie crust and set aside.

2. Filling: Peel, halve, core and slice pears; toss with sugar and cornstarch in large bowl. Fold in raspberries. Mound filling in pie shell.

3. Cobbler Topping: Mix flour, sugar, baking powder and salt in medium bowl. Stir cream and extract with fork into flour mixture just until moistened.

4. Place batter in a qt-size ziptop freezer bag; cut off 1/2 in. from one tip. Pipe crisscrossing lines over the filling to make lattice.

5. Bake 20 minutes, then reduce heat to 350ºF and bake 30 to 40 minutes longer until topping is a deep golden color and filling bubbles slightly in center. Cool at least 1 hour before serving.

Nutrition Facts
Yield 8 servings
Amount Per Serving
Calories 359
Total Fat 13g
Saturated Fat 6g
Cholesterol 20mg
Sodium 213mg
Total Carbohydrates 59g
Dietary Fiber 7g
Protein 4g

Dijon-Crusted Pork Chops

Active Time: 15 minutes
Total Time: 15 minutes
INGREDIENTS
4 pork loin chops, 3⁄4 in. thick (about 11⁄2 lb)
2 Tbsp Dijon mustard
3⁄4 cup seasoned dried bread crumbs
1 Tbsp canola oil
8 oz wide egg noodles
11⁄4 cups frozen mixed vegetables
1 Tbsp butter
1⁄4 tsp each salt and pepper
(check applesauce situation)

PREPARATION
1. Heat oven to 350°F. Place a sheet of foil on your kitchen counter. Measure mustard and bread crumbs separately onto foil. Coat pork chops with mustard, then coat with bread crumbs.

2. Heat oil in a large nonstick skillet over medium-high heat. Add chops and cook 2 to 3 minutes on each side, until bread crumbs are browned. Transfer to a foil-lined baking pan and bake 5 minutes or until cooked through.

3. Meanwhile, in a large saucepan, heat 4 quarts water to a rapid boil over high heat. Add noodles and cook according to package directions. Add vegetables in the last 5 minutes of cooking. Drain and toss with butter, pepper and salt; serve with pork chops.

Nutrition Facts
Yield 4 pork chops
Amount Per Serving
Calories 577
Total Fat 23g
Saturated Fat 8g
Cholesterol 108mg
Sodium 795mg
Total Carbohydrates 57g
Dietary Fiber 4g
Protein 33g

**Tried this one. Pork chops I got were too thick and needed extra cooking...throwing off the timing. Otherwise it was fine. Donny ate it :-). We did it with mashed potatoes, spinach (had some I needed to use up) and, of course, applesauce.

Classic Cheese Omelet

Total time: 18 mins
Serves: 4
315 calories per serving

8 large eggs
1/2 cup water
salt & pepper
2 tbsp butter
4 oz shredded cheese
chopped green onions for garnish

In a medium bowl, beat eggs, water, salt and pepper with a fork.

In a non-stick skillet, melt butter on medium. Pour 1/2 cup of egg mixture into skillet.

After about 30 seconds push the egg away from the edges of the pan and tilt pan as necessary to get uncooked egg to hot skillet.

Cook until omelet is almost set, but still creamy on the top.

Sprinkle cheese on half ot the top of the omelet.

With spatula, gently fold over.

Sprinkle with green onions, and serve.

Each serving: 20g protein, 2g carbs, 25g fat (10g saturated), 0g fiber, 455mg cholesterol and 60 mg sodium.

Layered Jello

Prep time: ~5 hours
Makes: 16 servings (1/2 cup each)

Stir 1.25 cups boiling water into 1 pkg gelatin in a small bowl. Wisk until completely dissolved. Pour 3/4 of the gelatin into a ring mold sprayed with cooking spray. Refrigerate until set but not firm (stick to finger when touched). In a separate bowl mix together remaining jello with ~3 tsp of sour cream. Carefully pour over layer in ring mold. Let each layer set between pourings or you get jello soup.

Repeat process with each jello flavor until desired number of layers is reached. Refrigerate until firm. Store leftovers in the fridge.

Summer Sunset

Mix 2 cups refrigerated orange juice, 1.5 cups chilled peach nectar and 1/2 cup fresh lime juice. For a layered effect, pour a little grenadine into each glass after the orange juice mixture. Best served in martini glasses.

Makes 4 cups.

Raspberry Lemonade Tea

Pour 3.25 cups boiling water over 4 Celestial Seasonings Raspberry Zinger tea bags. Seep 5 minutes. Remove tea bags. Stir in 3 tbsp sugar until dissolved. Add in 6 oz lemonade concentrate. Serve over ice cubes.

4 servings

Tropical Smoothie

Put 1.5 cups crushed ice, 1.33 cups chilled pineapple juice, 2 ripe bananas and 1/3 cup cream of coconut (stir in can before using) in a blender until frothy.

4 servings

Crockpot 8-hour Turkey Stew

3 cups peeled, cubed potatoes
2 cups quartered mushrooms
1.5 cups chopped carrots
1 cup coarsely chopped onions
2 cloves garlic, minced
1 tsp ground thyme
1 tsp dried basil
1/2 tsp black pepper
2 lbs boneless skinless turkey breast, cut into 1" cubes
2 tbsp flour
1/2 cup dry white wine
1/2 cup low-sodium reduced-fat chicken broth
1.5 tbsp tomato paste
1 tsp lite worcestershire sauce
1/4 cup fresh parsley

Combine first 8 ingredients in a 3-qt or larger crockpot.

Pat turkey cubes dry and coat with flour. Arrange over top of vegetables.

Mix wine, broth, tomato paste and worcestershire sauce in a small bowl. Pour over turkey.

Cover and cook on low setting for approximately 8 hours. During the last hour, stir once or twice, breaking apart any turkey cubes that have stuck together. Be careful not to remove the lid for more than a minute or so. Stir in parsley just before serving.

Sweet 'n' Tart

1/4 cup apple juice or white grape juice, chilled
2 cups diced, ripe honeydew melon
1 small, Granny Smith apple, cored, cut up
1 small, ripe banana, cut up
1 cup lime sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Pina Tropicale

1/2 cup lemonade, chilled
2 cups diced, ripe fresh pineapple
1 small, ripe banana, cut up
1 tbsp honey
1/2 cup each pineapple and coconut sherbert

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Double Berry Delight Smoothie

1 cup lowfat vanilla yogurt
1 small, ripe banana, cut up
2 tbsp honey
1 cup fresh or frozen strawberries
1 cup fresh or frozen raspberries
1/2 cup raspberry sherbert or sorbet

Whirl all ingredients in a blender until thick and smooth. Serves 2.

Applesauce Spice Bars

Applesauce Spice Bars
Adapted from Dorie Greenspan

Cake:
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter
1 cup packed brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1 T dark rum
1 apple, peeled, cored, and diced (I used Gala)
1/2 cup golden raisins
1/2 cup chopped walnuts

Glaze:
2 1/2 T heavy cream
1/3 cup packed brown sugar
2 1/2 T unsalted butter
1 tsp light corn syrup
1/2 tsp vanilla extract

Preheat the oven to 350 degrees and butter and flour a 9x13 baking pan.

Combine the flour, baking powder, baking soda, salt and spices in a small bowl and set aside.

In a large sauce pan, melt butter over low heat. Add sugar and whisk until the sugar melts and becomes smooth, about 1 minute. Remove from heat and add eggs, one at a time, whisking constantly until well blended. Whisk in applesauce, vanilla and rum. Using a rubber spatula, gently stir in the dry ingredients, mixing only until combined. Add diced apple, raisins, and nuts and stir briefly. Pour mixture into prepared pan and smooth out the top with the spatula. Bake approximately 25 minutes until a toothpick inserted in the center comes out clean. Cool on a wire rack.

When bars are cool, mix glaze. Heat a small saucepan over medium-high heat, melt butter and add sugar, corn syrup, and cream. Whisk frequently until mixture comes to a boil. Reduce heat to medium and simmer for about 5 minutes, continue to whisk frequently. Remove pan from heat and add vanilla. The mixture will foam slightly when you stir in the vanilla.

Top pan with wire rack and invert to transfer to rack. Top bars with a sheet of parchment paper and a cake plate or 2nd rack and invert again to turn bars right-side up.

Pour hot glaze over the bars and spread into a thin, even layer. Let glaze cool before cutting.

Italian Stuffed Chicken Breasts

Italian Stuffed Chicken Breasts

2 boneless, skinless chicken breasts
1 cup baby spinach
1 whole roasted red pepper
1/4 cup shredded mozzarella cheese
1 T Parmesan cheese, grated
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes
salt and pepper

Preheat the oven to 400 degrees. Use olive oil or cooking spray to lightly oil a 8x8 baking dish. Butterfly the chicken breasts by cutting in half horizontally through the thickest part of the breast. Cut into 2 pieces. (If the tender is attached, remove and form 6 bundles instead of 4). Place one piece of chicken on a large piece of plastic wrap, fold over the chicken and pound to 1/4-1/2" thickness. Repeat with all chicken pieces. Season with salt and pepper and Italian seasoning on both sides.

Cut red pepper into strips. On each chicken breast, lay red pepper strip, several spinach leaves, a pinch of minced garlic, a sprinkle of mozzarella cheese and crushed red pepper flakes. Roll each piece up and use a toothpick to hold the bundle together if necessary.

Cook for about 20 minutes and then switch the oven to broil, grate Parmesan cheese over the chicken and continue cooking until the cheese is melted and the chicken is lightly browned and cooked through.

Sweet Chili Pork Tenderloin

Sweet Chili Pork Tenderloin

1 lb pork tenderloin
1/4 cup + 1 T orange juice
Juice of 1 lime
2 T + 1 tsp apricot preserves
1 T + 1 tsp chili powder
1 clove garlic, minced
1 T soy sauce
1 tsp cayenne pepper
1 T olive oil

Combine 1/4 cup orange juice, lime juice, 2 T apricot preserves, 1 T chili powder, garlic, soy sauce, and cayenne pepper in a large food storage bag and add pork tenderloin. Marinate overnight in the refrigerator.

Preheat oven to 400 degrees, heat a skillet over medium-high heat. Add olive oil and heat. Add tenderloin and cook about 5-6 minutes on each side to form a crust. Resist the temptation to turn the meat too early.

Transfer the pan to the oven and finish cooking for approximately 10-15 minutes until cooked through. Combine 1 T orange juice, 1 tsp preserves, and 1 tsp chili powder in a small bowl, brush on tenderloin for last 5 minutes of cooking. Let meat rest covered with foil for about 5-10 minutes before cutting to let juices redistribute. Pour any remaining glaze over sliced tenderloin.

Baked Eggplant & Turkey Rotini

Baked Eggplant and Turkey Rotini

1/2 pound lean ground turkey
6 oz whole wheat rotini or other short cut pasta
2.5 cups marinara sauce
1 cup onion, diced (I used red but white works just as well)
1 green bell pepper, diced
2 cloves garlic, minced
1/2 - 1 eggplant, chopped (mine was pretty large so I only used half)
2 T olive oil
1 tsp crushed red pepper flakes
1 tsp Italian seasoning
1 tsp fennel seed
1/2 tsp salt (plus more for salting pasta water)
1/2 cup cheese, shredded (I used a mix of 1/4 cup mozzarella and 1/4 cup Parmesan)

Preheat oven to 375 degrees. Heat a large pot of water over high heat until boiling. Add salt and pasta and stir. Cook until just al dente, do not overcook since you are going to continue baking. Drain pasta and add to a large bowl.

While water boils, heat a skillet over medium high heat. When hot add ground turkey and brown, crumbling with a wooden spatula as it cooks, add 1/2 tsp fennel seed while it cooks. When cooked through, remove from heat and transfer to large bowl and add marinara sauce.

In the same skillet, heat 1 T olive oil and add garlic and onion. Cook about 2 minutes and add green peppers. Add about half of crushed red pepper flakes and Italian seasoning and cook about 2-3 minutes more. Transfer to bowl with ground turkey. Add remaining olive oil to skillet and heat. Add eggplant, salt, and remaining fennel seed and Italian seasoning. Cook about 5 minutes until slightly softened and transfer to bowl. Toss mixture together gently until well combined and transfer to a baking dish (I used an 8x8 square pan but any similar size baking dish will do just make sure its 2-3 inches deep).

Top pasta mixture with cheese and bake for about 15 minutes until cheese begins to melt. At this point, I switch the oven to broil and let the top brown for a few minutes. You can also just continue cooking an additional 5-10 minutes if you prefer. If you do broil it, watch it carefully so you don't burn the tips of the pasta.

Streusel-topped Blueberry Muffins

Streusel-topped Blueberry Muffins
Recipe from Vintage Victuals

Muffins:
1/3 cup sugar
1/4 cup unsalted butter, softened
1 egg
2 1/3 cups all-purpose flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup milk
1 tsp vanilla extract
1 1/2 cups blueberries

Topping:
1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/4 cup unsalted butter, softened

Preheat oven to 375 degrees and line 18 muffin cups with liners or spray with baking spray. Mix together butter and sugar in mixing bowl until light and fluffy. Add egg and vanilla and beat well. In a separate bowl, combine flour, baking powder, cinnamon and salt. Add flour mixture in 4 additions, alternating with milk, mixing until just combined. Stir in blueberries. Spoon mixture into prepared muffin tins, filling each cup about 2/3 of the way full.

In a separate bowl, mix sugar, flour, and cinnamon. Cut butter into small pieces and cut in with a pastry blender until mixture forms a crumbly topping. Top each muffin cup with a spoonful of topping mix until evenly distributed.

Bake about 25 minutes until the muffins are golden brown.