Pumpkin Bread Pudding

Candied ginger is used in this recipe, but candied kumquats would also give your guests a little kick in the pants! Pumpkin pairs well with citrus, so a tablespoon of lemon juice or a teaspoon of lemon zest would really rev up the flavor.

6 cups French bread, crusts removed, cut into 1/2 inch cubes
1 cup whipping cream
1 cup whole milk
3 eggs
1 15-ounce can pumpkin puree
1 cup brown sugar
1 teaspoon nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup candied ginger, finely chopped

Preheat oven to 350°. Arrange bread cubes in an 11x7-inch glass baking dish. Pour whipping cream and milk over, stirring to combine. Set aside. Whisk together eggs, pumpkin puree, sugar, spices, vanilla extract, and salt in a large bowl to blend. Pour over bread cubes and stir to combine. Mix in candied ginger. Bake for about 60 minutes or until set. Cut into six pieces and top with Cinnamon Whipped Cream.

Cinnamon Whipped Cream

2 cups chilled whipping cream
2 tablespoons sugar
½ teaspoon cinnamon
Beat chilled cream, sugar and cinnamon until peaks form.

Zupa Toscana

This is just like the yummy soup from The Olive Garden!

2 3/4 cups chicken stock or broth
1/4 cup heavy cream
1 medium russet potato
2 cups chopped kale
1/2 lb spicy italian sausage
1/4 tsp salt
1/4 tsp crushed red pepper flakes

Combine stock and cream in large saucepan over medium heat. Slice unpeeled potato into 1/4-inch slices, then cut slices into fourths and add to soup. Add kale. Grill or saute' sausage. When cooked through, let cool and slice sausage at an angle into 1/2-inch thick slices. Add sausage to soup. Add salt and red pepper flakes. Let soup simmer about 2 hours, stirring occasionally.

Heavenly Caramel Brownies

1 Devil's Food Cake Mix
1 (8 oz) pkg caramels
3/4 C melted margerine
2/3 C evaporated milk
1 C chopped pecans (optional)
1 C semi-sweet chocolate chips

Preheat oven to 350. Melt caramels with 1/3 C evaporated milk. Combine cake mix with melted butter and the remaining 1/3 C evaporated milk. Spread half of the cake mixture in a greased 9x13 pan, and bake for 6 minutes. Remove from oven and sprinkle with chocolate chips, then spread caramel on top. (If you're using pecans, sprinkle on top of the caramel.) Then, crumble remaining cake mixture over the top. (It will spread out while it's baking, so don't worry about it not covering the caramel completely!) Bake for 18 minutes. ENJOY!

Chili & Corn Bread

Chili

1 pound of ground beef
1 packet of chili seasonings
chopped onions
1 can of diced tomatoes (with juice)
1 can of black beans (drained and rinsed)
1 can of kidney beans (drained and rinsed)
1 can of red beans (drained and rinsed)
1 can of chili beans (with sauce)
1 can of corn (drained)

Directions: Brown ground beef with chili seasonings and chopped onions.
Stir in the rest of the ingredients. Put cheese, green onions, and sour cream on top of the chili.




Corn Bread

1 1/2 cups corn meal
1 cup flour
3 tsp baking powder
1 tsp salt
1/3 cup oil
3/4 cup grated cheddar cheese
1 cup milk
1 can cream style corn
2 eggs
1 cup chopped chilies

Directions: Mix all ingredients together except cheese. Stir in oil, corn, peppers, eggs, milk, and 1/2 of the cheese until blended. Pour into greased pan and sprinkle with remaining cheese. Bake at 375 degrees for 45 minutes.

Notes: For sweet cornbread mix 2 boxes of Jiffy cornbread mix and 1 box of yellow cake mix. Mix separately according to individual boxes then mix together. Bake according to cake box.

Beautiful Fruit Pizza

CRUST:

-1 yellow cake mix
-1 egg
-1/2 cup melted butter or margarine

Mix cake mix, egg and margarine together and spread on greased
and wax papered large pizza pan. Bake 15 minutes at 350 degrees. Cool.

TOPPING:

-4 ounces cream cheese, softened
-1 cup confectioner's sugar
-4 ounces Cool Whip topping
-fresh fruit (blueberries, kiwi, strawberries,
peaches, mandarin oranges, bananas, etc.)

Cream Cheese Fruit Dip

1 (32 oz.) jar marshmallow creme
1 (8 oz.) cream cheese, softened

Mix the marshmallow creme and cream cheese. Blend with a mixer until smooth and creamy. Use as a dip for a fruit tray or as frosting on the cake of your choice or as the sauce on a fruit pizza.

So easy and so yummy!

Country Style Spare Ribs

Country style pork spare ribs (boneless) washed and placed in a 9" X 13" pan.

Mix sauce in medium mixing bowl:
1 cup ketchup
1/4 cup oil
1/4 cup Colgin Hickory Liquid Smoke (I can't always find the Colgin brand and haven't noticed a difference)
2 dashes soy sauce
1/2 cup Pace Picante sauce -- mild
1/4 cup brown sugar (you can add a little more if you like)
1/2 tsp. pureed garlic

Pour part of the sauce over ribs in pan, cover, and bake at 350 degrees for 4 hours (make sure there is enough sauce so they don't burn. Pour off most of the liquid and add more sauce and return to oven for a little longer (20 minutes or so).

Tastes great paired with baked potatoes.

White Chocolate Chip Cookies with Craisins

Rich & Chewy Cranberry
White Chocolate Chip Cookies

2/3 cup butter, melted
1 ½ cups light brown sugar
2 Tbsp honey
1 large egg
1 tsp vanilla
2 cups all purpose flour
½ cup oats
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
3/4 cup white chocolate chips
1 cup Craisins

Directions: Preheat oven to 350 degrees. Mix butter, brown sugar,
and honey. Add egg and vanilla. In another bowl mix flour,
oats, baking soda, salt and cinnamon. Mix two bowls together,
then add white chocolate chips and cranberries. Cook about
8-10 minutes or until golden brown. Makes about
2 ½ dozen 2" cookies.

Feel-Good Chicken and Rice Soup

Chicken and Rice Soup

1 rotisserie chicken
enough water to fill a pot
1 or 2 chicken bouillon cubes
1 onion, chopped
celery, chopped
carrots, chopped
minced garlic (to taste)
salt (to taste)
Baby Bam (to taste)
dry Italian seasonings (to taste)
1 bay leaf (optional)
crushed red pepper (to taste)
parsley (to taste)
rice (cooked)

Take a rotisserie chicken and put the whole thing (bones, drippings, everything) in a pot. Fill pot with water until chicken is covered; put on the stove and bring to a boil. Cook at a low boil for about an hour or so. Then put a strainer in a big bowl and pour contents of pot through the strainer. Pour the broth from the bowl back into the pot and put the chicken aside to cool a little bit. Put one or two bouillon cubes into the broth depending on how much flavor you want. Add the chopped onions, celery, carrots, and garlic. Put in all of the seasonings and let that simmer all together while you sort through the chicken and bones and just take out the good stuff, which then goes in the pot. At the very end, add however much you want of the cooked rice ( I cooked my rice in a rice cooker).

NOTE: This is a variation of a recipe in Emiril's "There's a Chef in my Family!" called Feel-Good Chicken and Rice Soup. So, for those of you who prefer specific measurements for your ingredients would probably want to refer to that recipe. It's basically all the same ingredients, I just have my own methods for preparing this soup.

Also, this soup is awesome for kids because the rice is easy to eat (easier than noodles) and the vegetables are soft and tasty. Lastly, I find that this is very convenient dinner to make when you serve a rotisserie dinner for chicken by itself, then use the leftovers to make this soup. Make sure that there is enough chicken left on the chicken, if not, you may have to add more chicken.

Cupcake Surprise

1 pkg Devil's Food cake mix

Filling:

1/2 cup sugar
8 oz cream cheese, softened
1 egg
dash salt
1 12-16 oz bag of semi-sweet chocolate chips

Preheat oven to 350F. Line muffin tins with paper liners. Prepare cake batter according to directions on box. For the filling, mix sugar, cream cheese, egg and salt until well blended. Fold in chocolate chips. Fill each cup 1/2-2/3 full, then top with rounded tablespoonful of filling. No need to add more cake batter on the top, it will mostly bake over on it's own (plus, they'll be frosted). Bake for 20-25 minutes. Frost with cream cheese frosting. Makes about 24.

Chicken Croissants...Super Delish!

4 cups cooked skinless, boneless chicken breasts
1 cup chopped celery (optional)
2 cups red seedless grapes (halved)
1 cup mayonnaise (best foods has the best flavor)
1/2 cup chopped green onions (optional)
2 Tablespoons Lemon Juice
1 teaspoon salt
1/2 teaspoon pepper

Mix all ingredients together and stir well. Refrigerate at least 1 to 2 hours before serving. Cut crossiants in half and place chicken "stuff"stuff inside. Serve. Makes approximately 8 crossiants.

*For best flavor chill in fridge overnight.

Italian Chicken

1 bag of chicken tenderloins (frozen, Costco or Sam's Club)
1 16 oz bottle of Italian Dressing (Fat Free is ok to use)
1 14.5 oz can stewed tomatoes (regular or italian)
2 4 oz can mushrooms
1 packet Lipton Onion Soup Mix

Place chicken in pan, dump everything (with juices) on top. Cover with foil. Bake at 325 for 1 - 1 1/2 hours. Serves about 15 people.

Lionhouse Cheesecake

CRUST
2 cups graham cracker crumbs
1/2 cup melted butter

In a 9x13 pan, mix graham cracker crumbs and melted butter. Use fork and level well, then press firmly in bottom of pan.

FILLING
1 8oz package of softened cream cheese
2 Tablespoons milk
1 cup powdered sugar
1/2 teaspoon vanilla

Mix until smooth. Fold in: 2 cups whipped topping. Spread over graham cracker crust.

TOPPING
Cover with: 1 can cherry pie filling. Chill at least 2 hours. Makes 18 - 24 servings.

Key Lime Tarts

24 Key Lime Cooler cookies

8 ounces cream cheese, softened

1 egg

1/2 cup sugar

2 tablespoons lime juice, preferably Key lime

1 teaspoon lime zest
Fresh sweetened whipped cream

Mint leaves or lime zest, for garnish

Preheat oven to 350 degrees F. Fill 2 (12-muffin) mini muffin tins with paper cups and spray cups with cooking spray. Place 1 Key Lime Cooler cookie in the bottom of the cup, flat side down.
Prepare filling. Beat together cream cheese, egg, sugar, lime juice, and zest until well mixed. Fill the cups to the top. Bake for 10 to 12 minutes. Remove tarts to cool. When completely cool, fit a star tip in a pastry bag and fill with the whipped cream. Pipe the whipped cream on top of the tarts. Garnish with tiny mint leaves or lime zest.

Recipe from Paula Deen

Stuffin' Egg Muffins

1 pkg (6 oz) chicken flavored stuffing mix

12 eggs

3 Tbsp bacon bits (real)

1/2 cup shredded colby-jack cheese

Preheat oven to 400. Prepare stuffing mix as directed on package, omitting standing time. Spray muffin cups with cooking spray. Press 1/4 cup stuffing firmly onto bottom and up sides of 12 muffin cups, forming about 1/4 inch rim around top of cup.

Crack 1 egg into each stuffing cup. Sprinkle with bacon bits and cheese.

Bake 20 minutes or until yolks are seat. Let stand 5 minutes before serving.

Creamy Basil & Tomato Pasta

2 lb tomatoes, chopped (about 3 cups)
1 pkg (8 oz) cream cheese, cubed
1/4 cup sun-dried tomato vinaigrette dressing (any brand)
1/2 cup chopped fresh basil
1 pkg (16 oz) linguine
1/2 cup pine nuts, toasted

Toss tomatoes with cream cheese and dressing; cover. Refrigerate at least 2 hours.

Cook pasta as directed on package; drain. Place in large bowl.

Add tomato mixture and pine nuts; toss lightly.

Makes eight 1 cup servings.

*Variation, add 1 lb cooked shrimp

Graham Cracker Eclair Cake

15 graham crackers, broken in half (30 squares total), divided
1 1/2 cups milk
1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding mix
1 tub (8 oz) Cool Whip, thawed
1 cup chocolate ready-to-spread frosting (I like Dark Chocolate)

Arrange 10 of the graham squares, overlapping slightly, in bottom of 8-inch square baking pan; set aside. Pour milk into large bowl. Add dry pudding mix. Beat with wire wisk 2 minutes or until well blended. Let stand 5 minutes until thickened. Gently stir in whipped topping with wire whisk until well blended.

Spread half of the pudding mixture over graham squares in pan. Top with 10 of the graham squares and remaining pudding mixture. Cover with remaining 10 graham squares.

Refrigerate at least 3 hours. Spread with chocolate frosting just before serving. (If you microwave the frosting for 1 minute first, you can just pour it over the top of the cake - much easier than spreading thick frosting.)

Makes 9 servings, 1 square each.

Lemon Shrimp Pasta Salad

Zesty Grilled Vegetables

4 medium zucchini, cut diagonally into 1/2 inch-thick slices
3 each red and yellow peppers, cut into 1/3 inch-wide strips
1/4 cup Kraft Zesty Italian Dressing
1/4 cup grated parmesan cheese

Preheat grill to medium heat. grill vegetables 10 minutes or until crisp-tender, turning occasionally.

Place vegetables in a large bowl.

Add dressing; toss to coat. Sprinkle with cheese.

Makes 8 servings.

Sweet BBQ Chicken Kabobs

1 lb boneless skinless chicken breasts, cut into 1 inch pieces
2 cups pineapple chunks (about 1/2 cored, peeled pineapple)
1 each red and green pepper, cut into chunks
1/2 cup of your favorite barbecue sauce
3 Tbsp. frozen orange juice concentrate, thawed

Preheat grill to medium-high heat. Using 8 long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs.

Mix barbecue sauce and juice; brush on kabobs.

Grill kabobs 8-10 mins or until chicken is cooked through, brushing occasionally with remaining sauce.

Makes 4 servings, 1 kabob each.

Blueberry-Cheese Rolls

1 8oz pkg refrigerated crescent dinner rolls


4 oz Neufchatel Cheese (or regular cream cheese)


2 Tbsp. sugar


1/2 cup blueberries, divided





Preheat oven to 375 F. Unroll dough into 4 rectangles; firmly press perforations together to seal.





Combine Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2 inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.





Bake 11 to 13 minutes or until golden brown.





Makes 4 servings, 1 roll each.

Texas Sheet Cake - YUM!

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla
1 recipe Chocolate-buttermilk Frosting (below)


Preheat oven to 350 F. Grease a 15x10x1 inch or a
9x13 baking pan; set aside. In a medium bowl stir
together flour, sugar, baking soda, and salt; set aside.


In a medium saucepan combine butter, cocoa powder,
and 1 cup water. Bring mixture just to boiling, stirring
constantly. Remove from heat. Add the cocoa mixture
to flour mixture and beat with an electric mixture on
medium to high speed until thoroughly combined. Add
eggs, buttermilk, and vanilla. Beat for 1 minute (batter
will be thin). Pour batter into the prepared pan.


Bake about 25 minutes for the 15x10x1-inch pan,
35 minutes for the 9x13 pan, or until a wooden toothpick
inserted in the middle comes out clean.


Pour warm Chocolate-Buttermilk Frosting over cake,
spreading evenly. Cool in pan on wire rack for 1 hour.
Cut into 2 inch squares.

Chocolate-Buttermilk Frosting:
In a saucepan combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling. Remove from heat. Add 2 1/4 cups powdered sugar and 1/2 teaspoon vanilla. Beat until smooth. If desired, stir in 3/4 cup coarsely chopped pecans.

*Variation: Add 1 teaspon ground cinnamon to flour mixture for some added spice!

Prima Donna Chili

2 lbs ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes
2 (14.5 oz) can Italian-style diced tomatoes
1 (8 oz) can tomato sauce
1 C water
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can pinto beans, drained and rinsed
2 T chili powder
1 T ground cumin
2 T sugar
1 T salt
1 tsp ground black pepper
1 T hot pepper sauce

Brown the meat with onion and garlic until onion is clear.
Place meat mixture in slow cooker. Add the remaining
ingredients. Cover and cook on low for 6 to 8 hours.

Caramel Pecan of Cinnamon Rolls

(This recipe is courtesy of Angela Johnson)

Dissolve:
2 pkg. yeast
1 T sugar
2/3 cup warm water

Add:
4 cups warm milk
4 cups flour

Beat thoroughly and allow to raise about 1 inch.

In a small bowl mix:
1/2 cup butter or margarine
2 eggs
1 tsp salt
1 cup sugar

Add butter mixture to flour mixture.
Add enough flour to handle (4-5 cups), and let stand
for 15 minutes. Knead, adding flour as needed, but
keep the dough soft. Lead raise until double.

For Caramel Pecan Rolls:
Prepare 4-6 round 9" pans.In each pan mix 1/6 cup
melted margarine or butter, 1/4 cup packed brown
sugar, 1/2 T water. Sprinkle with 1/4 cup chopped pecans.

Divide the dough into three parts. Using one part at
a time, roll into a 12"x15" rectangle. Spread with soft (or
melted) margarine or butter. Sprinkle with 1/2 cup sugar
mixed with 2 tsp. cinnamon. Roll as for cinnamon rolls and
cut about 1 inch wide. Place cut side down in prepared pans
and let rise until light. Bake at 350 F for 20-25 minutes.
Wait only about 1 minute before turning out of pans.

For Cinnamon Rolls:
Don't prepare pans as described for Caramel Pecan Rolls.
After spreading soft butter and sprinkling dough with sugar
and cinnamon, sprinkle raisins if desired. Cut and bake on
greased cookie sheets. Frost with butter cream or cream
cheese icing.

Chinese Chicken Salad

2 chicken breasts
1/8 cup soy sauce
2 t. sugar
lettuce (I like romaine or spinach)
1 bunch of green onions
2 T slivered almonds
2 T sesame seeds
2 oz. deep fried wontons
1 small can mandarin oranges, drained

Dressing: (or you can use Feast from the East-Sesame Dressing from Costco)
1 T sugar
1/2 t. salt
1/4 t. pepper
1/8 cup oil
2 t. sesame oil
1 1/2 T rice vinegar

Boil chicken breasts until cooked, then shred and marinate in soy sauce and sugar. Refrigerate the chicken marinade and dressing a few hours before serving, then mix all together.

How to fry wontons: Buy the fresh wonton wraps in the produce/asian section and then cut them into salad-size strips (the ones I buy are about 3 inches square and I cut them into 4 strips with a pizza roller). Then just throw them in a frying pan with some hot oil in it. They will bubble and turn brown. Flip them over before they get too dark and cook the other side. Be careful not to burn them. Only cook one layer at a time. They are totally unhealthy, but sooo yummy!

The BEST Carrot Cake EVER!

2 cups sugar
2 cups flour
2 teaspoons Cinnamon
1 teaspoon Salt
1 1/2 teaspoons baking soda
2 teaspoons baking powder

3 cups raw carrots (grated) - I get the pre-cut ones from the grocery store to save time
2 teaspoons vanilla
4 eggs
1 1/2 cups oil
1 small can crushed pineapple
1 cup pecans - chopped

Sift dry ingredients in a large bowl. Add oil and stir. Add eggs one at a time, stirring well. Last add grated carrots, pineapple and pecans. Bake at 350 degrees for 45 minutes (or until toothpick comes out dry). Ice with carrot cake icing.

Carrot Cake Icing
1 box powdered sugar (about 3 cups)
1 stick of butter
1 8 oz. cream cheese
1 teaspoon vanilla
1 cup chopped pecans

Place all ingredients (except pecans) in a bowl and beat with mixer until a good spreading consistency. Stir in pecans.

Pink Party Popcorn

2 quarts popped popcorn
3 tablespoons butter
4 tablespoons strawberry flavored Jell-O
1 ½ cups miniature marshmallows

In a medium saucepan, melt butter over low heat. Stir marshmallows into melting butter. Let them soften, but not melt completely. Add the Jell-O. Stir until butter/marshmallow mixture is evenly colored. Jell-O does not have to be dissolved. Drizzle over popcorn and mix well.

Stuffed Acorn Squash

3 large acorn squash, cut in half
1/2 lb. Italian sausage
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup chopped apple
1/2 cup raisins


PREHEAT oven to 350°F. Place squash, cut sides down, on foil-lined 15x10x1-inch baking pan; cover. Bake 30 minutes.

MEANWHILE, remove casing from sausage. Crumble sausage into small skillet. Cook until no longer pink; drain.

PREPARE Stuffing as directed on package, except decrease butter to 3 Tbsp. Add sausage, apple and raisins; mix lightly.

TURN squash over. Spoon 3/4 cup of the stuffing mixture into each squash half; cover with foil. Bake an additional 30 minutes or until squash is tender, removing foil for last 10 minutes of baking time.

Cornbread

(This recipe is from a girl named Stephanie that I met on a trip to Arrowhead in January '07)

1 C. Flour
1 C. Cornmeal
2 Tbsp. Baking powder
1 tsp. Salt
2 sticks unsalted butter
3/4 C. Sugar
4 Eggs
1 1/2 can Cream corn
1/2 C. Crushed Pineapple (drained)
1 1/2 C. Monterey Jack Cheese

1. Mix dry ingredients
2. Add butter and eggs
3. Add pineapple and corn
4. Add cheese and mix all together
5. Pour into a 9 x 13 pan and bake at 325 degrees for 1 hour.

Rocky Road Cookies

INGREDIENTS:
1 1/4 cups all-purpose flour
1/2 cup butter
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup chopped walnuts or pecans
1/2 cup raisins
1/2 cup butterscotch morsels
1/2 cup milk chocolate morsels
1/2 to 3/4 cup miniature marshmallows

PREPARATION:
Put first 7 ingredients into a large mixing bowl. Beat with an electric mixer at low speed until well blended, scraping bowl from time to time. Stir in nuts, raisins, butterscotch and chocolate morsels.

Grease large baking sheets; drop cookie dough by heaping tablespoonfuls about 2 inches apart. Bake in a preheated 375° oven for 10 minutes.

Remove cookie sheets from oven; press 2 or 3 miniature marshmallows onto each cookie. Bake cookies 2 minutes longer, or until marshmallows are slightly melted and are sticking to the cookies.

Remove cookies to racks to cool completely. Store in tightly covered container for up to 1 week. Makes about 2 dozen Rocky Road Cookies.

Raspberry Jello Treat

(This recipe is from my sis-in-law, Lisa -- Thanks!)

Crust:
2c crushed pretzels
3TB sugar
3/4c butter, melted

Mix together and press into 9x13 pan or glass dish and bake at 400 for 5 mins. Let cool.

Cream cheese layer:
1 8oz pkg cream cheese, softened
1c sugar
12oz cool whip, thawed
1 19oz crushed pineapple (drained very well)

Mix together and pour over cooled crust.

Jello layer:
1 6oz raspberry jello
2c boiling water
1c ice cubes
1 pkg frozen raspberries

Stir together until syrupy start to set then put into fridge until set.

Lemonade Ice Cream Dessert

(This is another yummy recipe from my sis-in-law, Evaly - thanks!)

2 boxes graham crackers, crushed
½ cup sugar
2/3 cup butter, softened

Combine graham cracker crumbs, sugar and butter. Blend well with fork or pastry blender. Using the back of a large spoon, press crumb mixture into a 9x13 pan; coat bottom and sides evenly. Bake at 375 for 8 minutes. Cool completely.

½ gallon vanilla ice cream, melted
1 (6 oz) can frozen lemonade concentrate

Mix and add to cooled graham cracker crust. Sprinkle leftover graham cracker crumbs on top. Freeze at least 3 hours.

Chocolate Dipped Hazelnut Shortbread

1 cup husked hazelnuts
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) butter, room temperature
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
4 ounces good-quality semisweet chocolate

Preheat oven to 350 degrees F. Place hazelnuts on baking sheet. Bake until they're a shade darker and fragrant, about 10 to 15 minutes. Remove from oven and set aside to cool.

Lower oven to 325 degrees F.

Place hazelnuts in blender or food processor and pulse to coarse bits; set aside.

Whisk together flour, baking powder, and salt to blend; set aside.

Beat butter and sugar together with a wooden spoon until smooth. Beat in egg. Gradually beat the flour mixture into the butter mixture. Add the chopped hazelnuts and mix until distributed evenly throughout.

Form into finger sized logs, about 1 1/2 to 2 tablespoons dough each, and place on greased cookie sheets.

Bake until firm, about 15 minutes. Remove from oven and cool on racks.

In a saucepan over lowest heat or in a double boiler, melt chocolate. Dip 1 end of cooled cookies into melted chocolate. Place back on cookie sheet to harden.

Cranberry Apples

· 6 baking apples, cored (Rome apples are good for this).
· 1/2 cup dried cranberries
· 1/2 cup walnut pieces
· 1 cup cinnamon sugar
· 1 cup hot water

Stand cored apples upright in the crockpot. Fill the core of each apple with one-sixth of the walnuts and cranberries. In a bowl, mix the water and cinnamon sugar together, then pour over the apples. Cover and cook on low 3-5 hours. Makes 6 servings.

Strawberry Tiffany Torte

2 ½ cups vanilla wafer crumbs
1 (8 oz) cream cheese, softened
1 ¾ cups milk
1/3 cup margarine
1 (3.4 oz) pkg instant vanilla pudding mix
1 tsp grated lemon peel (optional)
4 cups sliced strawberries (or peaches, or whatever fruit you like!)
1 small tub of whipped topping

Combine crumbs and margarine. Reserve ½ cup for topping. Press remaining crumb mixture into bottom of greased 9x13 pan. Gradually add ½ cup milk to softened cream cheese, mixing well until well blended. Add pudding mix, remaining milk and lemon peel. Beat slowly for one minute. Pour over crust and cover with fruit. Spread whipped topping over fruit and top with remaining crumb mixture. Chill several hours.

Marshmallow Puffs

36 large marshmallows
1 1/2 cups semisweet chocolate chips*
1/2 cup chunky peanut butter
2 tablespoons butter

Line a 9" square pan with foil, butter the foil. Arrange marshmallows in pan. In a double boiler or microwave safe bowl, melt chocolate chips, peanut butter and butter at 50% power. Pour and spread over the marshmallows. Chill completely. Cut between marshmallows.

Yield: 3 dozen

*or a combination of semisweet and milk chocolate chips.

Caramel Brownies

1 pkg. caramels, unwrapped
1 german chocolate cake mix
3/4 c. evaporated milk
1 stick melted margarine or butter
1 (12 oz.) bag chocolate chips
1 c. chopped nuts (optional)

Preheat oven to 350 degrees. Prepare 9 x 13 inchglass pan with shortening or Pam.

Place unwrapped caramels in microwave safe bowl and melt. After melted, add 1/2 cup of the evaporated milk and stir until gooey. (FYI: Heat the caramels again after adding the milk and it helps it to combine better).

Combine cake mix, melted margarine, rest of milk and chopped nuts. Stir together.

Pour 2/3 of the batter into the middle of pan; bake in preheated oven for 5 minutes. Take out and spread out as thin as you can to the edges. Sprinkle on chocolate chips; pour caramel over the batter, getting it into the corners. Take rest of batter and spread it out on top of caramel and chocolate chips.

Bake 20 minutes at 350 degrees; cool and refrigerate 1 hour before serving.

Chicken Enchilada Casserole

About 3 cups cooked de-boned chicken.
1 can cream of mushroom soup
1 can cream of chicken soup
1 chopped yellow onion
Approx. 1 can milk
1 can chopped green chilies
1 pkg. 12 corn tortillas, sliced in about 1 inch strips
2 C grated mild cheddar cheese

In 3 qt. pan combine the 2 cans of soup and the milk (it should not be too runny) add 1 cup of cheese and melt in soup mixture, add onion and green chilies.

Spray 3 qt. casserole dish with cooking spray and layer the soup mixture and then the strips of tortillas (making sure they fully cover the mixture) usually about 3 -4 times ending with mixture on top.

Cover with the other 1 C of cheese and cook in 350F oven for about 1 hour.

Easy Parmesan Garlic Chicken

½ cup grated parmesan cheese
1 envelope Italian Salad Dressing mix
6 boneless, skinless chicken breast halves (about 2 lbs)
½ tsp garlic powder

Heat oven to 400 degrees F. Mix cheese, garlic powder, and salad dressing mix. Moisten chicken with water; coat with cheese mixture. Place in shallow baking dish. Bake for 20 to 25 minutes or until chicken is cooked through.

Bruschetta Chicken Bake

1 (14 1/2 ounce) can diced tomatoes, undrained
2 garlic cloves, minced
1 (6 ounce) package chicken flavor stuffing mix
1/2 cup water
1 1/2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
1 teaspoon dried basil leaves
1 cup shredded mozzarella cheese

PREHEAT oven to 400°F
Place tomatoes with liquid in medium bowl.
Add garlic, stuffing mix and water; stir just until stuffing mix is moistened.
Set aside.
PLACE chicken in 13x9 inch baking dish; sprinkle with basil and cheese.
Top with stuffing mixture.
BAKE 30 minute or until chicken is cooked through.

12 Clove Garlic Chicken

- 1 ½ lbs boneless skinless chicken breast
- 12 cloves garlic, minced
- 1 medium onion, chopped
- 1 tablespoon olive oil
- 12 oz frozen artichoke hearts
- 1 red bell pepper cut into strips
- ½ cup chicken broth
- 2 teaspoons dried rosemary, crushed
- 1 teaspoon lemon zest
- ½ teaspoon black pepper
- salt to taste

Heat oil in a skillet and cook garlic and onion until tender (approx. 5 minutes). In a crock pot, combine garlic and onion mix, bell pepper, frozen artichoke hearts, broth, rosemary, pepper, salt and lemon peel. Lay chicken breasts on top, and spread some of the garlic mixture over the chicken.

Cover crock pot and cook on low for 6 to 7 hours or high for 3 to 4 hours. Serve over rice, couscous or noodles, spooning sauce over the chicken.

Makes 6 servings. Per serving - 196 calories, 4 grams fat, 4 grams fiber.

Chicken & Spinach Pasta Salad

(I got this recipe from my sis-in-law Evaly, and we absolutely love it! Also, this recipe makes a lot so be prepared for leftovers, or invite some friends over to help you eat it!)


16 oz pasta cooked al dente (I like to use Gemelli pasta)

Dressing:

¼ cup olive oil
2/3 cup teriyaki sauce
2/3 cup white wine vinegar
6 tbsp sugar
½ tsp salt
½ tsp pepper

Combine all dressing ingredients in a blender and mix well. Marinate cooked pasta in the dressing for 2 hours.

Salad:

1 ½ cups fresh spinach leaves, stems removed
1 cup craisins
3 (11 oz) cans mandarin orange slices, drained
½ cup chopped fresh parsley
1 bunch green onions, chopped
¼ cup sesame seeds
1 (6 oz) package honey roasted peanuts
4 chicken breasts, cooked and diced (For a little extra flavor, marinate chicken in Italian dressing overnight before grilling)

Combine all salad ingredients in a large bowl. Add marinated pasta and toss together. (Add spinach leaves just before serving and stir them in gently because they bruise easily.)

Spinach & Shrimp Salad

1 lg. avocado, peeled and sliced
1 tbsp. fresh orange juice
1 lb. fresh spinach, torn into pieces
1 lb. shrimp
3 oranges, sectioned

Orange Vinaigrette:

2/3 c. salad oil
1/3 c. freshly squeezed orange juice
2 tbsp. sugar
1 tbsp. red wine vinegar
1/2 tsp. grated orange peel
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. hot pepper sauce

To make dressing, combine salad oil, 1/3 cup orange juice, sugar, vinegar, orange peel, salt, mustard and hot pepper sauce in a jar. Shake well and chill.

Sprinkle avocado rings with 1 tablespoon of orange juice. Combine avocado, spinach, shrimp and orange sections in a large bowl. Toss with chilled dressing. Makes 8 portions.

Cuscus Salad

3 cucumbers
3 tomatoes
½ onion (chopped)
Fresh parsley (whole bundle)
Cuscus pasta (follow box instructions for cooking), you can find this in the pasta section

Vinaigrette:

1 cup olive oil
½ cup vinegar
Juice of one lemon
Mustard, Salt, pepper, minced garlic (These ingredients to taste)

Peel and cut cucumbers in small pieces. Cut tomatoes in small pieces, chop parsley. In a bowl add the cuscus and mixed all ingredients, add the vinaigrette. Put in fridge before serving. Delicious and refreshing!

Art City Salad

(This makes a lot!!! So invite some friends over to enjoy it with you!
And it also goes great as a wrap or in a pita pocket!)

Salad:

2 ½ c cooked, diced chicken
¾ c crumbled bacon
¾ c candied almonds*
1 ½ c shredded Monterrey jack cheese
4 c romaine lettuce
2 c iceberg lettuce

Poppy seed Dressing:
(If you don’t want to go to the trouble to make your own, just buy plain poppy seed
Dressing, and thin it out a bit with some apple cider vinegar or raspberry vinegar –
That works great too!)

¾ c sugar
1 ½ t powdered mustard
1 t salt
1/3 c apple cider vinegar or
raspberry vinegar
1 c salad oil
3 T toasted poppy seeds

Dressing: In a blender pulverize the sugar. Add the mustard, salt and vinegar to the mix. Blend until sugar is dissolved. With the machine slowly running, gradually add the oil. Remove the mixture from the machine and stir in the poppy seeds. Chill for at least 20 minutes.

Salad: In a large bowl combine lettuce, all salad ingredients except almonds. Toss salad and sprinkle almonds on top. Serve immediately.

*You can buy glazed almonds (usually in the produce section) or combine ¾ c sliced almonds and 4-5 T sugar in saucepan. Stir over medium heat till sugar melts and almonds are toasted. The sugar may burn easily. Place almonds on a plate to cool. Just before serving, crumble into the salad.