Crispy Baked Parmesan Ranch Chicken

2 pounds Chicken Breasts, With Bones (skin Optional)
1 cup Ranch Salad Dressing
1 cup Flour
1 teaspoon Dry Ranch Dressing Mix Powder
1 teaspoon Pepper
2 Tablespoons Shredded Parmesan Cheese
1 teaspoon Shredded Parmesan Cheese
1 Tablespoon Olive Oil, For Drizzling

Place the chicken in a Ziploc bag and add ranch salad dressing. Allow to marinate for at least 2 hours (8 hours or overnight would be even better.) Drain when ready to prepare.
Preheat the oven to 400 degrees (F).
In a clean, dry Ziploc bag, add the flour, dry ranch dressing mix, pepper, and 2 Tablespoons of Parmesan cheese. Mix well. Add the chicken pieces one at a time, close the bag, and shake to coat. Place the chicken pieces on a cookie sheet with raised edges. Sprinkle with remaining teaspoon of Parmesan cheese, then drizzle with oil.
Bake until the pieces are golden brown and reach the desired temperature, about 40-50 minutes.

Pumpkin Fudge

1 1/2 cups sugar                               

1/2 cup canned pumpkin

1/4 tsp. salt

2/3 cup evaporated milk or 1% milk

2 Tablespoon butter

1 1/2 teaspoon pumpkin pie spice

1 12 oz. pkg. vanilla baking chips

2 cups miniature marshmallows

1 1/4 teaspoon vanilla

Line an 8x8 inch pan with foil, leaving the foil longer than the pan, spray the foil with non stick spray.

In a heavy pan, combine the sugar, evaporated milk, pumpkin, butter, salt and pie spice. Stirring constantly over medium heat, bring the mixture to a boil, and boil for 12 min. Remove from heat, and stir in vanilla, marshmallows, and vanilla chips, until smooth. Pour into the foil lined pan. Cover and refrigerate until set

Dump set up candy onto cutting board. Lift foil off, and cut and enjoy!! (double batch fills a 13x9 cake pan)

Peanut Butter Cup Blondies

Ingredients
1 cup (2 sticks) unsalted butter, melted, plus more, room temperature, for pan
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 1/2 teaspoons pure vanilla extract
2 cups all-purpose flour (spooned and leveled)
1 1/2 teaspoons coarse salt
8 Reese's peanut butter cups, removed from their wrappers and corasely chopped
Directions

1. Preheat oven to 350. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange chopped peanut butter cups in 12 rows on top of dough.
3. Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 minutes. Set pan on a wire rack and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares. To store, keep in an airtight container at room temperature, up to 2 days.

Melt Away Cookies

(via)

Melt Away Cookies

2 sticks butter, softened

3/4 c. corn starch

1/2 c. powdered sugar

1 c. flour

Mix well & roll into small balls. Press flat with the bottom of a glass. Bake @ 350 degrees for 10-12 minutes. Frost when cooled.

Frosting

3 oz. cream cheese, soft

1 tsp vanilla

1 c. powdered sugar

tint with food coloring

Soft Oatmeal Cookies

2 eggs
2.5 c br sugar
1 c butter, softened

1 t salt
1 t baking soda
2 t vanilla
2.5 c flour

2 c oat
1/2-1c choco chips

Cream wet ingredients together. In separate bowl, mix dry ingredients. Add dry ingredients to wet. Stir in oatmeal and chocolate chips.

Freezer Meals #1: Recipes

I think I'm going to try doing 2 weeks at a time and see how it goes...


Taco Soup (CP)

• To Freeze: Let cool. Divide among 2 gallon freezer bags. 
• To Serve: Reheat on stove top or in microwave for 2-3 minutes or until heated through. Top with sour cream, cheese, chips and/or jalapenos, if desired.

Chicken Enchiladas

• To Freeze: Cover pan with foil and plastic wrap. Place enchiladas in. Cover top with plastic and foil to block out air. Place pan in freezer for a few hours. Remove pan. Should hold shape.
• To Serve: Bake as directed.

Firecracker Salmon

• To freeze: put salmon and seasonings in bag. Refrigerate then freeze.
• To serve: Bake at 400* 20-30 minutes

Chili

• To freeze: Bake. Cool. Freezer Bags.
• To serve: Heat on stove

Split Pea Soup (CP)

• To freeze: Bake. Cool. Freezer Bags.
• To serve: Heat on stove

Kolaches

• To freeze: After rolling the kolaches and before cooking, place on wax paper and freeze for 1 hour until hard. Put the kolaches in a freezer bag.
• To serve: Allow to thaw for 10 minutes and then bake at 350* 13-15 minutes

Hamburgers

• To freeze: Separate by parchment paper.
• To serve: Grill

Chicken & Dumplings (CP)

• To freeze: Cook without dumplings. Cool. Separate bags for dumplings and soup.
• To serve: Heat on stove and add dumplings

Sweet and Sour Chicken

• To Freeze: Allow to cool completely. Place chicken and sauce in freezer bag or container.
• To Serve: Thaw & Heat. Serve with Rice.

Cafe Rio Pork (CP)

• To freeze: Bake. Cool. Freezer Bags.
• To serve: Heat on stove

Brown Bag Burritos

• To Freeze: Wrap each burrito in a paper towel, then wrap in foil.
• To Serve: Remove foil and microwave for about a minute.  The paper towel keeps the burritos moist.  If you don’t use a microwave, skip the paper towel and just wrap in foil.  Then heat burritos in the oven with foil.  

Spicy Honey Chicken

• To freeze: Cook. Freeze in bags
• To serve: Thaw & heat.

Easy Sugar Cookies

Ingredients:

2 3/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup butter, really softened

1 1/2 cups white sugar 1 egg 1 teaspoon vanilla extract

Directions:

1.	Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2.	In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3.	Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks. Frosting 4 cups confectioners' sugar 1/2 cup shortening 5 tablespoons milk 1 teaspoon vanilla extract food coloring Directions In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

From Allrecipes

Turtle Graham Bars

 

Ingredients

• Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
• 1 cup (2 sticks) unsalted butter
• 1 cup packed dark brown sugar
• 1 cup chopped pecans
• Kosher salt, to taste
• 12 ounces dark chocolate, finely chopped

Directions

Preheat the oven to 350 degrees F.
Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.
Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.
Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

From Claire Robinson, Food Network

Chocolate Gooey Butter Cookies

Ingredients

• 1 (8-ounce) brick cream cheese, room temperature
• 1 stick butter, at room temperature
• 1 egg
• 1 teaspoon vanilla extract
• 1 (18-ounce) box moist chocolate cake mix
• Confectioners' sugar, for dusting

Directions

Preheat oven to 350 degrees F.
In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

From Paula Dean, Food Network

Pumpkin Pie Shake

1 cup plain or vanilla yogurt
1 cup pumpkin puree
1 tsp pumpkin pie spice1/2 tsp vanilla
1 TBL brown sugar (or other sweetener)
7-10 Ice cubes Blend all ingredients in a blender and blend until smooth!

From Super Healthy Kids

Honey Wheat Bread (for bread machine)

Ingredients

• 1 1/8 cups water
• 3 cups whole wheat flour
• 1 1/2 teaspoons salt
• 1/3 cup honey
• 1 tablespoon dry milk powder
• 1 1/2 tablespoons shortening
• 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in bread machine pan in the order suggested by the manufacturer. Select Whole Wheat setting, and then press Start.

Peanut Butter Chocolate Oreo Bark

1 package or so Oreo cookies
1 bag or so semi-sweet baking chocolate (chips, chunks, whatever works for you!)
1 bag or so white baking chocolate
2 - 3 tablespoons peanut butter
Wax paper & cookie sheet

Directions

1. Melt chocolate in separate bowls (microwave or double boiler)
2. Add peanut butter to melted white chocolate
3. Crumble cookies and distribute into both chocolate bowls
4. Spoon globs of chocolate mixtures onto wax paper covered cookie sheet (alternating colors...very important!)
5. This is the fun part! Use the tip of a butter knife to swirl through the mixture...blending some of the dark into the white and vice versa. Have fun & swirrrrl, swirl, swirl!
6. Chill until firm (30 minutes maybe?)
7. Break into pieces/chunks with your hands

Easy Snickerdoodles

Mix the following ingredients together:
1/4 cup of oil
2 eggs
1 box of Pillsbury-Classic White Cake Mix

Turn oven on at 350 degrees.

Mix everything together.

Make the cookie dough into tiny balls (about the size of a quarter)

Put 1/2 cup of sugar and 1-2 tbsp. cinnamon into a bowl and mix together. Roll the cookie dough balls in the sugar/cinnamon mixture.

Put the balls of cookie dough onto a cookie sheet. Press the dough down a little and put into an oven. Cook for ONLY 8 mins. Let them stand for a couple mins.

Easy Spinach Artichoke Dip

1 box frozen spinach
1 bag frozen artichoke hearts
1 jar sliced black olives (optional)
1 bag Italian blend cheese
1 bag Parmesan cheese
Garlic powder to taste
Mayo just enough to bind together about 2 heaping spoonfuls

Blend everything in a bowl bake in a casserole dish on 350 for about 20 minutes until everything is hot and yummy!

Can also be done in a crockpot.

Serve with crackers veggies tortilla chips or crusty bread

Cracked Pepper Cheese Ball

2 pkgs cream cheese, softened
1 packet ranch dressing mix
cracked black pepper

Mix cream cheese with ranch dressing packet. Form into a flattened ball. Coat in cracked pepper. Serve with Wheat Thins.

Easy Caramel Pie (Dulce de Leche)

1 graham cracker pie crust
3 small cans of sweetened condensed milk

Put all 3 cans unopened into a pot of water. (Make sure that there is enough water to cover the cans.). Boil water for 3 hours occasionally checking to make sure that the cans are covered with water. Carefully take the cans out of the water after the 3 hours. Place a towel over the cans when opening them to catch the steam. Pour into the pie shell. Let set.

Possible toppings:

• Sprinkle brown sugar over top and put under the broiler for a minute or two for caramelized sugar
• Banana
• Chocolate Chips

Thanksigiving Turkey Cuban Style

Turkey
grapefruit
orange
salt
pepper
oregano
cumin
garlic

Stuff Turkey with Mushroom Stuffing.

Cover with grapefruit and orange juices. Sprinkle spices over the turkey. Bake according to turkey size directions.

Ginger Cookies (With Pumpkin)

• 2 1/2 cups all-purpose flour
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 3/4 cup trans fat-free margarine spread , room temperature
• 1 cup sugar
• 1 large egg *
• 1/2 cup pureed pumpkin (solid pack pumpkin in a can), room temperature
• 1/3 cup molasses
• 1/4 cup sugar

Directions

Preheat the oven to 350°.

In a small bowl, mix together the flour, spices, salt and baking soda. In a large mixing bowl, beat the margarine spread, sugar, egg and pumpkin until smooth and fluffy. Add the molasses. Slowly, add the dry ingredients to form a smooth, soft dough.

Prepare the topping by mixing the cinnamon and sugar together into a small bowl.

Drop teaspoonfuls of dough onto a lightly greased cookie sheet. With a teaspoon or your fingers, sprinkle the cinnamon sugar topping over each cookie before baking.

Bake for 10 to 12 minutes. For crispier cookies, bake a little longer.

Cool on wire racks.

* For chewier cookies, add an additional egg.

Blueberry Oatmeal Bars (With Spinach)

Created by Jessica Seinfeld

• 2 cups old-fashioned oats
• 1 1/4 cups all-purpose flour
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 3/4 cup Balance trans-fat-free soft tub margarine spread , chilled
• 1 cup low-sugar blueberry preserves
• 1/2 cup spinach puree

Directions

Preheat oven to 375°. Coat an 8" x 8" baking pan with cooking spray.

In a large bowl, combine oats, flour, sugar, cinnamon, baking powder, salt and vanilla and stir to mix well.

Add the margarine and cut it quickly into dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not overmix—bits of margarine will still be visible.

Set aside about half of the oat mixture; press the rest firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread blueberry mixture over the partially baked oat layer, then sprinkle with reserved oat mixture. Bake until topping is slightly browned, 20

Apple Crumble (With Butternut Squash)

Ingredients for Filling

• 4 large Golden Delicious or Gala apples (about 3 pounds)
• 1/2 cup butternut squash puree
• 1/4 cup firmly packed light brown sugar
• Juice of 1 lemon (about 2 tablespoons)
• 2 tablespoons whole-wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract

Ingredients for Topping

• 1/2 cup walnuts, pecans, or almonds, roughly chopped
• 1 cup whole-wheat pastry flour
• 1-1/4 cups old-fashioned oats
• 1/4 cup firmly packed light brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoons salt
• 1/2 cup trans-fat-free soft tub margarine spread, frozen

Directions

1. Preheat the oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick cooking spray. Peel, core, and slice the apples into 1/4 inch slices. In a large mixing bowl, toss the apples, squash puree, brown sugar, lemon juice, flour, cinnamon, and vanilla. Transfer to the dish and spread out in an even layer. Set aside.

2. Make the topping. In another large bowl, mix together the nuts, pastry flour, oats, sugar, cinnamon, and salt. Using your fingertips, gently work in the frozen margarine until pea-size lumps form. If the margarine begins to melt, place the bowl in the freezer for 5 to 10 minutes.

3. Top the apples evenly with the nut mixture and bake, uncovered, until the apples are bubbly and the topping is golden brown, about 45 to 50 minutes. Serve warm or at room temperature.

Teriyaki Chicken (With Carrot)

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup carrot puree
• 1 tablespoon firmly packed dark brown sugar
• 1/4 cup 100% orange juice
• 1 clove garlic, cut in half
• 2 green onions, cut in thirds
• 1/2-inch piece fresh ginger, sliced (no need to peel)
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet paprika

Directions

1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Crockpot Lasagna

Recipe created by Jessica Seinfeld

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Brownies (with Carrot and Spinach)

Created by Jessica Seinfeld

• 3 ounces semisweet or bittersweet chocolate
• 1/2 cup carrot puree
• 1/2 cup spinach puree
• 1/2 cup firmly packed light or dark brown sugar
• 1/4 cup unsweetened cocoa powder
• 2 tablespoons trans-fat-free soft tub margarine spread
• 2 teaspoons pure vanilla extract
• 2 large egg whites
• 3/4 cup oat flour or all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Directions

Preheat the oven to 350°. Coat an 8" x 8" baking pan with cooking spray.

Melt the chocolate in a double boiler or over a very low flame.

In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine and vanilla and whisk until smooth and creamy, 1 to 2 minutes.

Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.

Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.

Chocolate Cake (with Beets)

Created by Jessica Seinfeld

• Nonstick cooking spray
• 1 cup firmly packed light or dark brown sugar
• 1/4 cup canola or vegetable oil or trans-fat-free soft tub margarine spread
• 1 large egg
• 2 large egg whites
• 3 ounces semisweet or bittersweet chocolate , melted and cooled
• 1/2 cup beet puree
• 1/2 cup lowfat 1 percent buttermilk
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Cream Cheese Frosting:

• 1 package (8 ounces) reduced-fat cream cheese
• 3/4 cup confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon pure vanilla extract

Directions

Preheat the oven to 350°. Coat a 9-inch baking pan with cooking spray.

In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk and vanilla.

Add the flour, baking soda and salt, and beat until smooth.

Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in pan before turning out onto a rack to cool completely.

Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between layers of the cooled cake.

Refrigerate in an airtight container for up to 4 days.

Macaroni and Cheese 1 (with Butternut Squash or Cauliflower)

Created by Jessica Seinfeld

• 1 1/2 cups elbow macaroni
• Nonstick cooking spray
• 1 tablespoon olive oil
• 1 tablespoon all-purpose flour
• 1/2 cup nonfat skim milk
• 1/2 cup butternut or cauliflower puree
• 1 1/2 cups shredded reduced-fat Cheddar cheese (about 8 ounces)
• 4 ounces (almost 1/4 cup) reduced-fat or nonfat cream cheese
• 1/2 teaspoon salt
• 1/8 teaspoon paprika
• 1/8 teaspoon pepper

Directions

Bring a large pot of salted water to a boil, add the macaroni and cook according to package directions until al dente. Drain in a colander.

While the macaroni is cooking, coat a large saucepan with cooking spray and heat over medium heat. Add the oil, then the flour, and cook, stirring constantly, until the mixture resembles a thick paste but has not browned, 1 to 2 minutes.

Add the milk and cook, stirring every now and then, until the mixture begins to thicken, 3 to 4 minutes. Add the vegetable puree, Cheddar, cream cheese and seasonings and stir until the cheese is melted and the sauce is smooth. Stir in the macaroni and serve warm.

Chicken Nuggets (with Broccoli or Spinach or Sweet Potato or Beet)

Created by Jessica Seinfeld

• 1 cup whole-wheat or white or panko (Japanese breadcrumbs)
• 1/2 cup flaxseed meal
• 1 tablespoon grated Parmesan
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup broccoli or spinach or sweet potato or beet puree
• 1 large egg , lightly beaten
• 1 pound boneless skinless chicken breasts or chicken tenders , rinsed, dried and cut into small chunks
• 1/2 teaspoon salt
• Nonstick cooking spray
• 1 tablespoon olive oil

Directions

In a bowl, combine the breadcrumbs, flaxseed meal, Parmesan, paprika, garlic and onion powder on the paper or foil and mix well with your fingers.

In a shallow bowl, mix the vegetable puree and egg with a fork and set the bowl next to the breadcrumb mixture.

Sprinkle the chicken chunks with the salt. Dip the chunks into the egg mixture and then toss them in the breadcrumbs until completely coated.

Coat a large nonstick skillet with cooking spray and set over medium-high heat. When the skillet is hot, add the oil. Place the chicken nuggets in the skillet in a single layer, being careful not to crowd the pan, and cook until crisp and golden on one side, 3 to 4 minutes. Then turn and cook until the chicken is cooked through, golden brown and crisp all over, 4 to 5 minutes longer. (Cut through a piece to check that it's cooked through.) Serve warm.

Italian Meatloaf (with Carrot)

Created by Jessica Seinfeld

• 1 cup Italian-style breadcrumbs (seasoned)
• 1/2 cup nonfat skim milk
• 2 tablespoons olive oil
• 1/2 onion , finely chopped
• 2 stalks celery , finely chopped
• 1 pound lean ground turkey
• 1/2 cup grated Parmesan
• 1/2 cup carrot puree
• 1/4 cup ketchup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup bottled tomato sauce
• 4 slices turkey bacon

Directions

Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray.

In a large bowl, soak the breadcrumbs in milk.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine.

Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.

Pancakes (with Sweet Potato)

Created by Jessica Seinfeld

• 1 cup water
• 1/2 cup sweet potato puree
• 1/4 teaspoon cinnamon or pumpkin pie spice (optional)
• 1 cup pancake mix
• Nonstick cooking spray
• 1 tablespoon canola or vegetable oil
• Pure maple syrup , for serving

Directions

In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using. Add the pancake mix and stir just to combine—the batter should be lumpy.

Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.

Cook until bubbles form on top of the pancakes and the batter is set, 2 to 3 minutes. Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

Scrambled Eggs (with Cauliflower)

Created by Jessica Seinfeld

• 2 large eggs
• 4 large egg whites
• 1/4 cup reduced-fat sour cream
• 1/2 cup cauliflower puree
• 2 tablespoons grated Parmesan
• Pinch of salt
• Nonstick cooking spray
• 1 teaspoon olive oil

Directions

In a large bowl, whisk together the eggs, egg whites, sour cream, cauliflower puree, Parmesan and salt.

Coat a large nonstick skillet with cooking spray, then set the pan over medium-high heat. When the pan is hot, add the oil. Add the egg mixture, reduce the heat to low, and cook, stirring frequently with a silicone spatula, until the eggs are scrambled—firm but nice and moist—2 to 3 minutes.

Pesto Crostini

Recipe created by Jessica Seinfeld

• 1/2 loaf of baguette
• 2 Tbsp. olive oil
• 12 cherry or grape tomatoes , halved (about 1 cup)
• 12 bocconcini (small mozzarella balls), halved
• 1/4 tsp. kosher salt
• 4 grinds freshly ground black pepper
• 1/2 cup pesto (try to find freshly made in the cheese section of the store)

Directions

Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes.

Once the bread is toasted, smear—dividing evenly—a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper.

Pop back in the oven for 1 minute until heated through.

Quesadillas (with Butternut Squash)

• 
  

  Created by Jessica Seinfeld
  Nonstick cooking spray
• 1 tablespoon olive oil
• 1/2 pound chicken cutlets or boneless chicken breast , rinsed and dried
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon chili powder , or to taste
• 1/2 cup canned navy beans , drained and rinsed
• 1/2 cup reduced-fat sour cream
• 1/2 cup butternut squash puree
• 1/2 cup reduced-fat Cheddar cheese
• 4 (8-inch) whole-wheat tortillas
• 1/2 cup bottled salsa

Directions

Preheat oven to 400°. Coat a large baking sheet with cooking spray.

Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the pan is hot, add the oil. Sprinkle the chicken with salt, pepper, and chili powder, add it to the pan, and cook until no longer pink in the center, 4 to 5 minutes per side for cutlets. For chicken breast, cook 5 minutes per side, reduce heat to low, cover, and cook 9 to 10 minutes longer. Cut the chicken into thin slices, or puree it, if necessary.

In a small bowl or mini-chopper, mash the beans with the sour cream. In another bowl, stir together the butternut squash puree and the cheese.

Spread the bean mixture over two of the tortillas, then arrange the chicken slices or spread the pureed chicken on top. Spread the cheese mixture over the other two tortillas and press one of each together to form sandwiches. Place on the baking sheet and bake until the tortillas are crisp, 5 to 6 minutes. Cut into wedges and serve with salsa.

Easy Steak Dinner

Recipe created by Jessica Seinfeld

Brown Rice Pilaf

• 2 to 3 cloves garlic , crushed
• 1 1/2 cups basmati rice
• 1 Tbsp. olive oil
• 2 bay leaves
• 1 tsp. salt

Steak

• 2 New York Strip steaks , about 1-inch thick and 1 pound each
• 1 tsp. kosher salt
• 1 Tbsp. black peppercorns , crushed
• 2 tsp. canola oil

Roasted Asparagus

• 1 pound asparagus
• 1/4 tsp. salt
• Pepper to taste
• 1 small lemon , zested
• 2 Tbsp. olive oil (to coat)

Directions

To make the brown rice pilaf, heat a saucepan and add olive and add crushed garlic. Sauté garlic until you can smell it. Add dry rice and coat with the oil and garlic. Add 2 1/2 cups water, bay leaf, salt and cover with a tight-fitting lid. Bring to a boil, then lower temperature to a simmer. Let cook about 1 hour. Let rest a few minutes before serving.

Now, start preparing the steak. Crush peppercorns with the edge of a small sauté pan—do a little extra to use later with the asparagus. Trim off fat cap and gristle on the steaks, and season all sides of steak with salt, pepper and canola oil. Take care to season more where the steak is thicker.

Leave steak at room temperature to season while you prep the asparagus.

Adjust the oven so top shelf is ready for sheet pan and preheat oven to 400??. Snap the asparagus at its natural point and then wash them. Do not dry them, as the excess water is good for roasting. Lay the asparagus on a sheet pan and season with salt, pepper, lemon zest and olive oil. Toss and lay asparagus flat. Roast them in the 400?? oven for approximately 10 minutes.

Once the asparagus is in the oven, heat the grill pan or saut?? pan. Add steaks to the pan and cook until it reaches your preferred doneness. For rare, cook for about 6 minutes or until a meat thermometer reaches 115??; for medium-rare: 120??; for well: 145??.

20-Minute Turkey Tostadas

Recipe created by Jessica Seinfeld

• 3 Tbsp. olive oil
• 1 small red onion , chopped
• 1 pound ground turkey
• 1 can (14.5 ounces) crushed tomatoes
• 2 tsp. chili powder
• 1/2 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 can (15.5 ounces) pinto beans , rinsed
• 8 corn tortillas
• Salsa and lettuce and avocado and cheddar cheese and sour cream for serving

Directions

Heat the oven to 400??. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add the onion and cook, stirring until softened, 3 to 4 minutes. Add the turkey and cook, crumbling with the back of a spoon until no longer pink, 5 to 6 minutes.

Meanwhile, pour 2 tablespoons of oil on to a sheet pan and coat the tortillas. Bake, flipping the tortillas halfway through, until crisp, 8 to 10 minutes.

Stir the tomatoes, chili powder, salt and pepper into the skillet and simmer, about 3 minutes. Make a well in the middle of the turkey mixture. Add the beans and mash with the back of a spoon. Continue to cook, stirring, until heated through.

Top the warm tortillas with the turkey mixture and add salsa, lettuce, avocado, cheddar cheese and sour cream to taste.

Pasta with Pea Pesto

Recipe from Double Delicious! by Jessica Seinfeld

Pesto

• 2 cups fresh or frozen peas , blanched in boiling water for 30 seconds and shocked in cold water
• 1/2 cup grated Parmesan
• 1/2 cup pine nuts
• 2 medium garlic cloves
• 1/4 cup extra-virgin olive oil
• 1/4 tsp. salt

Chicken

• 6 boneless, skinless chicken breasts (about 2 1/4 pounds)
• 1/2 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. olive oil

Pasta

• 8 ounces whole wheat pasta , such as penne or fusilli

Directions

For the pesto, combine the peas, Parmesan, pine nuts, garlic, olive oil, 2 tablespoons water and salt in a food processor. Blend until the ingredients are combined and form a thick sauce.

Season the chicken breasts with garlic powder, salt and pepper. Heat the oil in a skillet over medium heat. Brown the chicken on each side until cooked through, approximately 5 to 6 minutes per side. Cut into 1-inch cubes.

Meanwhile, cook pasta according to package directions. Toss together the pasta, pesto and chicken and serve immediately.

Chicken & Rice Soup

Recipe from Double Delicious! by Jessica Seinfeld

• 2 peeled carrots
• 1 stalk celery
• 1 small peeled onion
• 2 Tbsp. olive oil
• 1/4 tsp. pepper
• 1/4 tsp. paprika
• 1/4 cup short-grain white rice
• 1 quart low-fat, reduced-sodium chicken broth
• 2 skinless, on the bone chicken breasts
• 1 cup cauliflower puree
• 1/2 cup carrot puree
• 1 Tbsp. cornstarch
• 2 Tbsp. room-temperature, reduced-fat cream cheese
• 1/4 cup freshly squeezed lemon juice

Directions

Finely chop the carrots, celery and onion by hand or in a food processor. Heat the olive oil in a large stockpot over medium-high heat. Add the chopped vegetables, pepper and paprika. Cook until the vegetables soften but do not brown, 6 to 8 minutes. Add the rice and cook 1 to 2 minutes more, until the ends of the rice turn translucent.

Add 1 quart water and broth and bring to a boil. Add the chicken and cover. Turn off the heat and let chicken cook in the hot water until it's no longer pink at the bone, 25 to 30 minutes. Once the chicken has cooked through, remove the meat from the bone, shred it, and return it to the pot.

Stir the purees into the soup. In a small bowl, mash the cornstarch into the cream cheese. Remove 1 cup of the soup and whisk it into the cream cheese mixture until it is smooth and all lumps are gone. Stir the soup and cream-cheese mixture back into the pot and warm through if necessary. Stir in the lemon juice just before serving.

Roasted Chicken

• 1 whole chicken (4 pounds)
• 1 Tbsp. and 3/4 tsp. kosher salt
• 3/4 tsp. crushed black pepper
• 3 Tbsp. olive oil
• 1 lemon
• 6 sprigs fresh rosemary
• 1 pound carrots , cut into 3-inch sticks
• 1 pound parsnips , cut into 3-inch sticks
• 1 pound small red potatoes , halved

Directions

Heat the oven to 400°. On a sheet pan, toss the carrots, parsnips and potatoes with 2 tablespoons of oil, 4 sprigs rosemary, 3/4 teaspoon salt and 1/4 teaspoon pepper.

Rinse and pat dry the chickens and season with the remaining salt and pepper, then rub with 2 tablespoons of the oil. Pierce the lemons several times with the tip of a paring knife and stuff, along with 2 sprigs of the rosemary, into the cavity of each chicken. Using cooking twine, tie the legs together.

Nestle the chicken among the vegetables and put in the oven—with the chicken's legs toward the back of the oven. Roast, stirring the vegetables once, until the chicken is cooked through (the internal temperature reaches 165° in the thickest part of the thigh), 55 to 60 minutes.

Recipe created by Jessica Seinfeld

Protein-Packed Grilled Cheese

Recipe from Double Delicious! by Jessica Seinfeld

Bean Spread

• 1 cup drained and rinsed low-sodium white beans , such as navy or cannellini
• 2 tsp. lemon juice
• 1/4 cup part-skim ricotta
• 1 tsp. olive oil
• 1/2 clove garlic , roughly chopped
• 1/4 tsp. salt
• 1/8 tsp. pepper

Sandwich

• 4 slices whole-wheat bread
• 8 Tbsp. bean spread
• 8 Tbsp. shredded part-skim mozzarella

Directions

For the bean spread, place the beans, lemon juice, ricotta, olive oil, garlic, salt and pepper in a mini-chopper and blend until smooth. Spread each slice of bread with 2 tablespoonfuls of the bean spread. Divide the cheese among the 4 slices and toast in a toaster oven until the cheese is golden and melted.

Store the remaining dip in an airtight container. Can be refrigerated for up to 1 week.

Shrimp Dumplings

Recipe from Double Delicious! by Jessica Seinfeld

* 1 can (8 ounces) drained sliced water chestnuts
* 3 scallions , white parts only, chopped in thirds
* 1 clove garlic , cut in half
* 1/2-inch piece ginger , cut in thirds
* 1/2 pound medium raw shrimp , tails and shells removed
* 1/2 cup cauliflower puree
* 1 Tbsp. reduced-fat, low-sodium soy sauce
* 1 Tbsp. sesame oil
* 1 package (12 ounces) wonton wrappers
* 1 Tbsp. olive oil
* Nonstick cooking spray

Directions
Preheat the oven to 350??. Place the water chestnuts, scallions, garlic and ginger in the bowl of a food processor. Pulse until the chestnuts and scallions are finely chopped. Add the shrimp, cauliflower puree, soy sauce and sesame oil. Pulse 4 or 5 times until the mixture is wet but still chunky.

On a flat surface, set out 6 of the wonton wrappers. Dot the centers of each wrapper with a heaping tablespoon of the filling. Drizzle olive oil onto 2 large baking sheets.

Put some water in a small bowl. Using your fingertips, wet the edges of the wrapper with the water and fold the ends together diagonally. Press to seal. Place on the oiled baking sheet and repeat with the remaining wrappers until you have used all the filling.

Spray a light coating of cooking spray over the dumplings. Bake 20 to 25 minutes, turning once, until the wontons are crisp and the filling is cooked through.

Chicken Satay

Recipe from Double Delicious! by Jessica Seinfeld

Sauce

* 1 clove garlic cut in half
* 1/4 cup light coconut milk
* 1/4 cup sweet potato puree
* 3 Tbsp. natural creamy peanut butter
* 2 Tbsp. reduced-sodium soy sauce
* 2 Tbsp. lime juice (about 1 large lime)
* Pinch cayenne pepper

Skewers

* 1 1/2 pound boneless, skinless chicken breasts
* 30 10-inch wooden skewers
* 1/2 tsp. salt
* 1/2 tsp. garlic powder
* 1/4 tsp. pepper
* 1/4 tsp. sweet paprika
* 2 Tbsp. olive oil

Directions
Chop the garlic in a mini-chopper. Add the coconut milk, sweet potato puree, peanut butter, soy sauce, lime juice and cayenne. Blend until smooth. Set aside.
Cut the chicken into thin strips, about 1-inch wide. Thread the chicken onto the skewers. Sprinkle with the salt, garlic powder, pepper and paprika.

Warm 1 tablespoon of the olive oil in a large skillet. Add half the skewers. Cook 7 to 8 minutes per side, turning once, until the chicken is cooked through and no longer pink. Transfer to a platter and add the remaining tablespoon of oil. Repeat with the rest of the skewers. Serve immediately with dipping sauce.

From Oprah

Pumpkin Chocolate Chip Cookies with Brown Sugar Icing

Cream together:
1/2 cup white sugar
1 cup brown sugar
1 cup butter, softened

Then add:
1 cup pumpkin
1 tsp vanilla
1 egg

Sift together dry ingredients then add to above wet mixture.
2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1/4 tsp salt
Add 1 cup milk chocolate chips.

The dough we be very wet still. Bake cookies at 350 degrees for 10-12 minutes depending how large your cookies are. I cook all my cookies on parchment paper. Allow to cool then frost.

Icing:
3 T butter
1/2 c. brown sugar
1/4 c. milk
2 c. powdered sugar

Icing:
In saucepan, heat butter and brown sugar over medium to med-high heat until bubbling and thick. Cool 10 minutes. Stir in 1/4 cup milk. Add powdered sugar and beat until smooth.

From The Girl Who Ate Everything

Homemade Oreos

Homemade Oreos
Adapted from Retro Desserts, Wayne Brachman

Makes 25 to 30 sandwich cookies

For the chocolate wafers:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [see recipe note]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch, round tip, pipe teaspoon-size blobs of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream. Dunk generously in a large glass of milk.

Lion House Dinner Rolls

LION HOUSE DINNER ROLLS

2 cups warm water (110 to 115 degrees)

2/3 cup nonfat dry milk

2 tablespoons active dry yeast

¼ cup granulated sugar

2 teaspoons salt

1/3 cup butter, shortening, or margarine

1 egg

4½ to 5 cups all-purpose flour or

bread flour

½ cup butter, melted

In a large bowl of an electric mixer, combine water and dry milk powder, stirring until milk dissolves. Add yeast, then sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed until ingredients are wet. Increase mixer speed to medium and mix for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff, and remaining flour may need to be mixed in by hand.) Add remaining flour, ½ cup at a time, and mix again until dough is soft, not overly sticky, and not stiff. (It is not necessary to use the entire amount of flour.)

Scrape dough off sides of bowl and pour about 1 tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out.) Cover with plastic wrap and allow to rise in warm place until doubled in size, about 1½ hours. Sprinkle cutting board or counter with flour and place dough on floured surface. Roll out and shape as desired. Place on greased or parchment-lined baking pans. Cover lightly with plastic wrap. Let rise in warm place until rolls are doubled in size, about 1 to 1½ hours.

Bake at 375 degrees for 15 to 20 minutes, or until golden brown. Brush with melted butter while hot. Serve with Honey Butter or Raspberry Honey Butter. Makes 1½ to 3 dozen rolls, depending on shape and size of rolls.

You can also freeze shaped rolls for later use: Simply double the amount of yeast used when making dough. After the first rise, shape the rolls but do not rise again. Instead, place rolls on a baking sheet and immediately place in freezer. When dough is frozen solid, remove rolls from pan and place in a plastic bag, squeeze excess air out of bag and seal. Rolls can be frozen for 3 weeks.

— "Lion House Bakery"

Artichoke Zucchini Quiche

ARTICHOKE ZUCCHINI QUICHE

4 eggs, beaten (or 1 cup egg substitute)

½ cup oil

3 cups grated zucchini

2 cloves garlic, crushed

1 (15-oz.) can artichoke hearts, drained and chopped

½ cup grated Parmesan cheese

1 cup biscuit mix

½ teaspoon salt

½ teaspoon pepper

½ teaspoon oregano

Mix together eggs, oil, zucchini, garlic and artichoke hearts. In a separate bowl mix together cheese, biscuit mix and spices. Add to zucchini mixture and blend well. Pour into a greased 9-inch pie plate. Bake at 350 degrees for about 40 minutes or until knife comes out clean. Serve warm. Serves 6–8.

— "The Zucchini Houdini," by Brenda Stanley

Chicken Mulligatawny

CHICKEN MULLIGATAWNY

2 teaspoon unsalted butter

½ cup chicken breast, cubed

¼ teaspoon garlic, minced

¼ cup yellow onion, chopped

¼ cup celery, chopped

¼ cup carrot, chopped

¼ cup granny smith apple, chopped

1½ cup chicken broth

1 teaspoon curry powder

1 tablespoon lemon juice

pinch of ground cloves

pinch of salt and pepper

2 tablespoon long grain white rice

¼ cup plain yogurt

2 teaspoon fresh cilantro

Melt 1 teaspoon butter in a medium skillet. Add chicken and garlic. Sauté for 5-7 minutes over medium-low heat until chicken is lightly browned. Set aside.

In the same skillet, add 1 teaspoon butter, onion, celery, carrot and apple. Sauté for 5-7 minutes over medium-low heat or until onion becomes translucent.

In a medium saucepan, add broth, curry, lemon juice, cloves, salt, pepper, chicken and vegetables. Bring to a boil. Reduce to a simmer and add rice. Cook, uncovered, for 15–20 minutes.

Stir in yogurt and let simmer for another 5 minutes. Garnish with cilantro.

— "Table for One," by Camille Funk

Chicken Pot Pie

CHICKEN POT PIE

Pastry dough:

¾ cup flour

¼ teaspoon salt

1½ teaspoon sugar

6 tablespoons unsalted butter, room temperature

½ teaspoon water


Chicken Mixture:

1 tablespoon unsalted butter

½ cup chicken breast, cubed

¼ cup yellow onion, diced

2 tablespoons flour

¼ cup string beans

¼ cup corn

¼ teaspoon thyme

1 cup chicken broth

dash of salt and pepper

1 tablespoon water

1 egg yolk

Preheat oven to 375 degrees. In a bowl combine flour, salt and sugar. Add butter and water and mix until dough is ready to knead. Chill dough in the refrigerator for 30 minutes to set.

Meanwhile, in a medium skillet, melt butter over medium heat. Add chicken and onions and sautÉ for 5 to 7 minutes, until onions are soft. Add flour and salt to chicken mixture. Stir for about 2 minutes, until it becomes lightly golden.

Add chicken broth. Whisk constantly for 3 to 4 minutes, until mixture thickens. Reduce heat to low. Simmer mixture for 5 minutes. Mix in string beans, corn and thyme. Season with salt and pepper.

Remove dough from refrigerator. Roll out dough on floured surface until ¼-inch thin. Use ¾ of the dough to place in bottom of a 5-inch ramekin.

Pour chicken mixture into a ramekin lined with dough. Cover mixture with remaining dough and cut vents in the dough cover.

In a small bowl, combine egg and 1 tablespoon water. Brush top of dough with egg yolk mixture. Place ramekin on a baking sheet. Bake 35 minutes. Let cool for about 5 minutes.

— "Table for One," by Camille Funk

Sunday Dinner Roast

SUNDAY DINNER ROAST WITH VEGETABLES

1 pound baby carrots

Salt and pepper

1 onion, chopped

3 to 4 pounds boneless beef roast

8 potatoes, peeled and chopped

2 teaspoon beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4 to 5 hours or low 7 to 8 hours. Remove roast. Allow to cool 10 minutes. Slice roast. Serve with vegetables.

Dutch Oven Roast Variation: Follow the recipe for Sunday Dinner Roast with Vegetables, but spread 2 cans cream of mushroom soup and 1 16-ounce container sour cream over roast. Cook as directed. While roast is in slow-cooker, use a fork and knife to cut roast into smaller chunks.

Tip: The best cuts of beef to use in a slow-cooker are less expensive cuts like brisket and chuck. These cuts need to cook long and slow to have the best flavor and be very tender. Steaks and other expensive cuts of meat do not do as well in a slow-cooker.

— "Slow-Cooker Cookbook," by Debbie G. Harman

Double Chocolate Chip Cookie S'mores

DOUBLE CHOCOLATE CHIP COOKIE S'MORES

¼ cup sugar

¾ cup brown sugar

1 cup butter, softened

2 eggs

1 teaspoon vanilla

1 (4-ounce) package chocolate instant pudding mix (powder only)

1 teaspoon baking soda

2¼ cups flour

1 cup mini marshmallows

1 cup dark chocolate chips

1 cup crushed graham crackers

Cream together sugars and butter until light and fluffy. Add eggs, vanilla and pudding mix.

In a separate bowl, mix together baking soda and flour. Gently add to wet ingredients. Fold in chocolate chips, mini marshmallows and crushed graham crackers. Use a small cookie scoop to drop dough onto lightly greased cookie sheet. Bake at 350 degrees for 8–10 minutes, until sides become golden. Remove from oven and cool completely on a wire rack.

— "101 Gourmet Cookies for Everyone," by Wendy Paul

Browned Butter Crinkles

BROWNED BUTTER CRINKLES

2 sticks butter, softened

1 cup sugar

3 egg yolks

pinch of salt

1½ teaspoon baking soda

1½ teaspoon vanilla

2? cups flour

Browned Butter Frosting

Beat butter and sugar together. Add egg yolks and salt, and then add soda and vanilla. Fold in flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip tops in sugar. Press flat with the bottom of a glass and place on an ungreased cookie sheet. Bake at 350 degrees for 8–10 minutes or until lightly golden. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost.

BROWNED BUTTER FROSTING

1 stick butter

4 cups powdered sugar

1 teaspoon vanilla

½ cup heavy cream or more for right consistency

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir occasionally to make butter cook evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla, and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

— "101 Gourmet Cookies for Everyone," by Wendy Paul

Raspberry Cheesecake

SPENCER W. KIMBALL'S RASPBERRY CHEESECAKE

1 3-ounce package lemon gelatin

1 cup hot water

1 12-ounce can evaporated milk

1 8-ounce package cream cheese, softened

1 cup sugar

¼ pound butter

28 graham crackers, crushed

1 cup cream, whipped and sweetened

1–2 cups raspberries

2 teaspoon lemon juice

Dissolve gelatin in hot water. Cool. Whip evaporated milk until soft peaks form. Blend into cooled gelatin.

Beat softened cream cheese with sugar. Gently blend gelatin mixture with cream cheese. In a separate bowl, melt butter and blend with graham cracker crumbs. Place half the crumbs on bottom of a 9 x 13-inch pan.

Pour cheesecake mixture on top and sprinkle with remaining crumbs. Chill at least 3 hours to set. Serve with whipped cream and fresh or frozen raspberries sprinkled with lemon juice. Makes 10–12 servings.

— "Worldwide Ward Cookbook," by Deanna Buxton

Chicken & Dumplings

Chicken & Dumplings

Ingredients:
4 skinless, boneless chicken breast halves
2 tablespoons butter
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 onion, finely diced
2 cans mixed veggies
Chicken broth
cumin, parsley, garlic powder, poultry seasoning, salt and pepper
2 (10 ounce) packages refrigerated biscuit dough, torn into pieces

Directions:
1. Place the chicken, butter, soup, veggies and onion in a slow cooker, and fill with enough broth (or water) to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30-90 minutes before serving, place the torn biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.

White Chicken Enchiladas

Chicken Enchiladas

Ingredients:
1 tablespoon butter
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1 (4 ounce) can diced green chiles
1 (10.75 ounce) can condensed cream of mushroom/chicken soup
cumin, onion, chili powder

1/2 cup sour cream
1 1/2 cups cubed cooked chicken breast
meat
1 cup shredded Cheddar cheese, divided
6 (12 inch) flour/corn tortillas
1/4 cup milk

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
3. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

From AllRecipes

Refried Beans

Refried Beans

3 C dry pinto beans
1 medium onion
3-5 Cloves garlic
1 Chunk uncooked bacon
salt
garlic salt
cumin
8 oz. Cream Cheese

Wash the beans a couple of times in a colander and pick out "the rocks". Fill the pan with water and soak overnight.
In the morning...pour off the bubbly water and replace with fresh water.

Put in some chunks of uncooked bacon for flavor. (I buy a pound of bacon...cut it sideways, across the slices, about an inch wide or so, in 6 or so chunks...put them in freezer bags and put one of the chunks in each batch of beans I cook.)

Add minced garlic and chopped onion and some salt.

Cook for 3-4 hours till tender, adding water as needed to keep them covered with water.

After beans are tender, remove ALMOST all the water and mash with a potato masher, bacon pieces and all...they kind of dissolve in the process but add some flavor. ( I don't blend them with an electric mixer or shake maker. I like to see some beans for texture.)

Add 8 0z 'softened in the microwave'
Cream Cheese... this is the secret to the BEST beans.

Salt, cumin, and garlic salt to taste.

Serve as bean dip, side dish or the main filling in a burrito.

Country Style Split Pea Soup

Country Style Split Pea Soup

Ingredients:
2 cups dry green split peas
8 cups hot water
1-2 lbs ham hocks or regular sausage roll
2 garlic clove, finely chopped
1 medium onion, grated
1-2 stalks celery and tops chopped
2 large carrots, peeled and sliced or chopped
1 large potato, chopped in 1" chunks
2 teaspoons salt
1/2 teaspoon pepper
Spices: crushed red pepper, paprika etc

Directions:
1. Sort and wash peas in a colander under cold running water

2. Combine all ingredients. Heat to Boiling. Reduce Heat and simmer or until peas are very soft and soak up all the water. (About 1 hour) The longer it cooks the thicker it gets.

3. When done cooking, take out ham hock and cut up -- add back to soup. I like to buy either chunks of ham or smoked sausage to add at the end. Heat long enough to cook the meat.

OR
Cook meat on stove. Put everything in crockpot until desired thickness is reached.

Tortilla Espanola (Spanish Omelet)

SERVES 8 -10
Ingredients
* 3 large potatoes, peeled and cut into thin fries
* 1/2 yellow onion, chopped
* 6 eggs beaten
* oil (enough to cover potatoes)
* salt

Directions
• Add oil to a deep 10" frying pan. Cook potatoes and chopped onions.
• Saute uncovered until the potatoes are soft, but not brown. Remove potatoes and onions.
• Beat the eggs.
• Stir in the potatoes and onions into the beaten eggs. Add salt.
• Heat a 10" non-stick frying pan with two tablespoons of oil.
• Add the potato and egg mixture and cook on low heat until the egg is set (fork will come out clean if inserted).
• Flip the tortilla using the lid of a large pan or a large plate. (It needs to be wider than the frying pan all around so you do not get hot mixture on your arm): Place lid over the frying pan. Quickly turn pan over. Slide the tortilla, cooked side up, back onto the frying pan. You may need to carefully jiggle or lift the sides of the flipped tortilla to keep the uncooked mixture underneath so it can cook. Cook for a few more minutes to cook completely.
• Remove from heat and let tortilla rest for 15 minutes before serving.
• May be served warm or at room temperature.
• Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Some cookbooks say, rather than flipping the tortilla, you cook on top of the stove until the egg is set on the bottom and then transfer the pan to a 400 degree oven to finish. My grandmother never did this.

Easy Baked Tilapia

5oz Tilapia Fillet
1/4 of a small Onion
2 cloves of Garlic
1/2 lemon
Red Pepper Flakes

Dice onion, place in baking dish.
Place fillet over onion, sprinkle garlic and red pepper over
Squeeze lemon over.
Bake in over at 375 for 20 minutes. Or until the fish is flaky.

Magic in the Middle Cookies

I decided to try a new recipe. Combining two of my favorite things: chocolate and peanut butter!

Chocolate Dough
1 1/2 cups (6 3/8 ounces) all-purpose flour
1/2 cup (1 1/2 ounces) unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (3 1/2 ounces) granulated sugar (plus extra for dredging)
1/2 cup (3 3/4 ) brown sugar
1/2 cup (1 stick) butter, softened
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 large egg plus 1 large egg yolk

Peanut butter filling
3/4 cup peanut butter, crunchy or smooth, your choice
3/4 cup (3 ounces) confectioners’ sugar

Directions
1. Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.
2. To make the dough: In a medium-sized bowl, whisk together the flour, cocoa, baking soda and salt.
3. In another medium-sized mixing bowl, beat together the sugars, butter, and peanut butter until light and fluffy. Add the vanilla and the egg, beating to combine, then stir in the dry ingredients, blending well.
5. To make the filling: In a small bowl, stir together the peanut butter and confectioners sugar until smooth.
6. With floured hands or a teaspoon scoop, roll the filling into 26 one-inch balls.
7. To shape the cookies: Scoop 1 tablespoon of the dough (a lump about the size of a walnut), make an indentation in the center with your finger and place one of the peanut butter balls into the indentation.
8. Bring the cookie dough up and over the filling, pressing the edges together cover the center; roll the cookie in the palms of your hand to smooth it out. Repeat with the remaining dough and filling.
10. Roll each rounded cookie in granulated sugar, and place on the prepared baking sheets, leaving about 2 inches between cookies.
11. Grease the bottom of a drinking glass, and use it to flatten each cookie to about 1/2-inch thick.
12. Bake the cookies for 7 to 9 minutes, or until they’re set and you can smell chocolate. Remove them from the oven, and cool on a rack.

They are just as delicious as they look!

Super Quick Breakfast Granola Bars

Super Quick Breakfast Granola Bars
(Makes one 9x9 pan of bars)

Ingredients:
2/3 cup butter or margarine
1/2 cup firmly packed soft brown sugar
4 tablespoons golden syrup
3 1/3 cups rolled oats (or a combo of oat and kamut flakes)
1/4 cup ground flax seed
*1/2 cup raisins
*1/4 cup dried cranberries
*1/4 cup dried apricots, chopped

*Or 1 cup total of your favorite dried fruit and or nuts. Try coconut and dried pineapple or dried apple and walnuts! Yum!

Directions:
Grease a small shallow microwave safe 9x9 baking dish. Set aside.

Place the butter or margarine, sugar, and golden syrup in a microwave safe bowl and cook on high power for 1 to 2 minutes, or until butter or margarine is melted. Stir in the oats, raisins, cranberries and apricots and mix well.

Press mixture into dish. Cook on high power for about 5 - 6 minutes or until the centre is bubbling. Allow to cool a little then press down more with the back of a spatula. Place in fridge 2 - 3 hours. Once fully cooled, cut into squares. Store in fridge for up to 2 weeks.

From Mama Manifesto

Chocolate Chip Pie

Nestle Toll House Chocolate Chip Pie

9" pie shell, uncooked OR Ready crust brushed with Egg Yolk and cooked 10 minutes at 375 degrees OR Graham Cracker Crust

1 Egg
½ C butter, melted then cooled
¼ C flour
¼ C sugar
¼ C Brown Sugar
1 C chocolate chips
½ C chopped nuts (Optional)

Beat egg until foamy. Beat in flour, sugar & brown sugar until well blended. Add butter, chocolate chips and nuts. Pour into shell. Bake 1 hour at 325*.

Freezes well.

I like to use a Graham Cracker Crust.

Graham Cracker Crust

1 1/2 c finely ground graham crackers
1/3 c white sugar
6 Tbl butter, melted
1/2 tsp ground cinnamon

Mix all ingredients together. Bake at 375* for 7 minutes or cool for 1 hour in fridge.

Black Bean Brownies

1 box brownie mix (You can use low fat)
1 15 ounce can black beans (You can use low sodium)

Pour the black beans in a strainer and rinse. Place beans back in can and fill with water. Put beans in a food processor/blender and blend until super smooth. Mix pureed beans with box of brownie mix. (Don't add water, eggs or oil). Blend until smooth. Bake as directed on box. Cook until a toothpick or knife inserted in the center comes out clean. You might have to cook it a few minutes longer.

Low Fat Brownie Mix + Low Sodium Black Beans (1/18 pan)
Calories 140g
Fat 2.5g
Chol 0mg
Sodium 127.5mg
Carbs 28.8
Sugar 18g
Fiber 1.8g
Protein 2.7g