Vegetarian Bean Chili

‎5 tablespoons extra virgin olive oil
1 white onion, finely chopped (about 2 cups)
1 green bell pepper, finely chopped (about 1 cup)
1 jalapeno, seeded and finely chopped (about 1 tablespoon)
3 garlic cloves, finely chopped (about 1 tablespoon)
6 oz. tomato paste
2 tomatoes on the vine, diced (about 1 cup)
3 (14.5oz) canned diced tomatoes with their juices
2 cups vegetable broth
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can black beans, rinsed and drained
1 teaspoon chili powder
1 teaspoon cumin
½ teaspoon coriander
1 teaspoon salt + additional
1 teaspoon black pepper

Toppings:

Avocado, cubed
Red onion, finely chopped
Shredded Cheddar Cheese
Sour cream
Cilantro Sprigs

Preparation:

Heat olive oil in a heavy large pot over medium-high heat. Add onion and bell pepper; lightly sprinkle with salt and sauté until softened, about 10 minutes.

Add garlic and jalapeno, sauté 1 minute longer. Add cumin, coriander, chili powder and tomato paste, sauté 1 minute longer.

Add canned tomatoes with their juices, tomatoes, vegetable broth, kidney beans and black beans, stir until combined.

Bring to a boil then reduce heat to a medium-low simmer until chili thickens, stirring occasionally, about 20 minutes. Stir in salt and pepper.

Ladle chili in bowls. Top with avocado, red onion, cheddar cheese, sour cream and cilantro sprigs.

Shared by http://cookingwithmelody.com/all-recipes/soups-salads/soups-soups-salads/vegetarian-bean-chili-enree/

Orange Cinnamon Roll Cookies

1 cup butter
1/3 cup fine sugar
3/4 cup icing sugar
zest of one orange, finely chopped
1 tsp vanilla extract
1 egg
2 1/4 cups flour
pinch salt

Cream together the sugars and butter. Beat in the vanilla, orange zest, and egg until fluffy.

Fold in the flour and salt just until a sot dough forms.

Chill the dough for about a half hour and then roll out into a 12x12 square.

Cinnamon Paste:

1/3 cup butter
1/4 cup packed brown sugar
1 1/2 tsp corn syrup
4 tsp ground cinnamon
2 Tbsp all-purpose flour
1/2 tsp salt
1/2 tsp vanilla extract

Beat all ingredients together with an electric mixer until smooth, fluffy and is easily spreadable.

Spread evenly over the surface of the rolled out cookie dough.

Roll the dough up tightly and wrap in plastic wrap and chill for an hour or so.
Cut 1/4 inch slices of the dough and place on a parchment lined cookie sheet about 1 inch apart.

Bake in a preheated 350 degree F oven until they get golden at the edges, about 13 to 15 minutes.

Cool on a wire rack before spreading or drizzling the glaze into the cookies.

If freezing these cookies, I would recommend adding the glaze after they have been thawed.

Glaze:

1/2 cup icing sugar
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp water

Mix together until smooth, spread or drizzle on cooled cookies.

Shared by http://rockrecipes.blogspot.com/2011/11/orange-cinnamon-roll-cookies.html

The Perfect Macaroon

‎5 1/2 - 6 cups sweetened coconut
2 large egg whites
2 tsp vanilla extract
1 can (300 ml) sweetened condensed milk
pinch salt

Mix together the sweetened condensed milk, salt and vanilla, then fold in the coconut. Whip the egg whites to soft peaks and then fold the coconut mixture gently through the beaten egg whites.

Drop the dough by rounded teaspoonfuls onto a baking sheet lined with parchment paper or a silicone liner. These WILL stick to a regular greased baking sheet.

Bake at 325 degrees F until golden brown, about 25-30 minutes. Cool completely on the baking sheet before removing the cookies.

For Lemon Macaroons, fold the finely zest of two lemons into the dough.

Shared by  http://rockrecipes.blogspot.com/2009/11/perfect-macaroon.html

Chicken Fajita Chowder

1 pound boneless skinless chicken breasts, chopped
1 each medium green, sweet red and yellow peppers, chopped
1 medium onion, chopped
2 tablespoons olive oil
3 cups water
2 cups frozen corn
1 cup uncooked brown rice
1 cup green enchilada sauce
1/4 cup canned chopped green chilies
1/4 teaspoon salt
1 cup (4 ounces) shredded Mexican cheese blend
1 cup (8 ounces) sour cream
Tortilla chips and minced fresh chives, optional

Directions:

In a Dutch oven over medium-high heat, cook and stir the chicken, peppers and onion in oil until vegetables are crisp-tender.

Stir in the water, corn, rice, enchilada sauce, chilies and salt. Bring to a boil.

Reduce heat; cover and simmer for 35-40 minutes or until rice is tender.

Remove from the heat. Stir in cheese and sour cream until cheese is melted.

Serve with chips and chives if desired.

Yield: 6 servings.

Shared by Debbie McLean Warner

Terayaki Sauce

1/4 cup soy sauce
1 cup water
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
5 Tablespoons packed brown sugar
2-3 Tablespoon honey
2 Tablespoons cornstarch
1/4 cup water

Mix all but cornstarch and 1/4 cup water in a sauce pan and begin heating.

Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan.

Heat until sauce thickens to desired thickness.

Marinate for about 30 minutes.

Pour over cooked chicken or beef.

Shared by - Internet

Maple Chipolte BBQ Sauce

I roasted this whole chicken on a rack, uncovered for about 1 3/4 hours at 350 degrees by simply seasoning it with salt and pepper inside and out and into the cavity I stuffed some chopped onion, garlic and a few sprigs of thyme.


In the last 45 of cooking time I just brushed the whole chicken with the barbeque sauce every 10 to 15 minutes.

In a small saucepan, cook slowly over medium low heat until well softened and beginning to caramelize:

3 tbsp olive oil
3 cloves chopped garlic
1 medium red onion, chopped

Add:

2 cups plain tomato sauce
1/2 cup maple syrup
1/4 cup apple cider vinegar
1 to 2 tsp ground chipotle powder (according to taste)
1 tsp black pepper
1/2 tsp ground dry thyme
1 tsp salt

Simmer slowly for about 20-30 minutes or until reduced by about 1/4 the initial volume, stirring often.

When cool, puree in a blender or food processor until smooth.

Makes about 2 1/2 cups.

Shared by -


http://rockrecipes.blogspot.com/2012/01/maple-chipotle-barbeque-sauce.html?utm_source=BP_recent

Yogurt Covered Strawberries

Ingredients:

Vanilla (or any flavor yogurt that doesn't have fruit chunks)

Fresh Strawberries

Wash and dry strawberries.

Dip them in yogurt and place them on a wax paper lined cookie sheet.

Freeze, and once they are frozen transfer to a freezer Ziploc bag.

Shared by http://sixinthesuburbsblog.blogspot.com/2012/01/yogurt-covered-strawberries.html

Graham Cracker Torte

1/2 cup butter, softened
1-1/2 cups sugar
5 egg yolks
36 cinnamon graham cracker squares, finely crushed (about 2 3/4 cups)
3 tablespoons all-purpose flour
2 teaspoons baking powder
1-1/4 cups milk
1 teaspoon vanilla
1 cup chopped walnuts
5 egg whites
1 recipe White Satin Frosting (see recipe below)
Chopped crystallized ginger and walnuts (optional)



Directions:

Preheat oven to 350 degree F. Grease a 15x10x1-inch baking pan; line bottom of pan with waxed paper or parchment paper and grease paper. Set aside.

In a very large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Beat in sugar until combined. Beat in egg yolks. In a medium bowl stir together graham cracker crumbs, flour, and baking powder; stir in milk and vanilla.

Beat into butter mixture, about one-third at a time, beating on low speed after each addition just until combined. Stir in walnuts; set aside.


Wash beaters thoroughly. In a large bowl beat egg whites with an electric mixer on medium speed until stiff peaks form (peaks stand straight).

Gently stir about half of the egg whites into graham cracker mixture to lighten; fold in remaining egg whites (batter may appear slightly curdled). Spread batter into the prepared pan.

Bake for 25 to 30 minutes or until golden and top springs back when lightly touched. Cool in pan 10 minutes. Invert onto large cooling rack; gently peel paper off cake. Cool completely.

Prepare White Satin Frosting.


Cut cake crosswise into 3 equal parts. Place one piece on serving plate; frost top with one-third of the frosting.

Repeat with remaining cake and frosting. Garnish with crystallized ginger and walnuts, if desired.

Serve at once or cover and store in refrigerator up to 8 hours.

Makes 10 servings.


White Satin Frosting:
In a small saucepan whisk together
3/4 cup milk
3 tablespoons all-purpose flour until smooth

Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Transfer to a small bowl. Cover surface with plastic wrap; chill at least 2 hours or until very cold.

In a large mixing bowl beat
1 cup butter, softened, with an electric mixer on medium speed for 30 seconds; beat in -
1-1/2 cups sifted powdered sugar
1 teaspoon vanilla until fluffy.

Beat in cooled mixture.

Gradually beat in 2 to 2-1/2 cups additional sifted powdered sugar to desired spreading consistency.

Cover and chill for 30 minutes before frosting cake.

Makes 3 cups frosting.

Shared by http://www.recipe.com/graham-cracker-torte/

Double Cheese Chicken Fingers

1/3 cup Original Bisquick® mix
1/3 cup whole wheat seasoned dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup crushed cheese crackers
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano leaves
1/3 cup egg whites (from 3 eggs)
2 lb chicken tenders
3 tablespoons butter or margarine, melted

Preheat oven to 450°F. Spray cookie sheet with nonstick cooking spray.

In a resealable plastic bag, mix Bisquick mix, breadcrumbs, cheese, cheese crackers, garlic salt and oregano leaves.

In shallow dish, beat egg whites slightly.

Dip the chicken tenders in egg whites; place in bag with Bisquick mixture. Seal the bag and shake to coat.

Place chicken tenders on the cookie sheet; drizzle butter over chicken.

Bake 15 minutes.

Shared by Linda Gonzalez

Crock Pot Rosemary Garlic Beef Roast

1  tablespoon olive or vegetable oil
1  teaspoon Worcestershire sauce
5- to 6-lb beef boneless sirloin tip roast
2  cloves garlic, finely chopped
2  tablespoons chopped fresh rosemary leaves
1/2  teaspoon salt
1/2  teaspoon coarsely ground pepper
1  medium onion, sliced
1  cup Progresso® beef flavored broth (from 32-oz carton)
3  tablespoons chili sauce
1/3  cup all-purpose flour


In small bowl, mix oil and Worcestershire sauce; brush over beef roast. 

Rub roast evenly with garlic, rosemary, salt and pepper. 

In 5- to 6-quart slow cooker, add onion. 

Pour 1/4 cup of the broth over onion. 

Place beef roast on onion. Refrigerate remaining broth.

Cover and cook on Low heat setting 8 to 9 hours.

Remove beef from cooker; cover to keep warm. 

In small bowl, mix remaining 3/4 cup broth, the chili sauce and flour; stir into hot mixture in cooker. 

Increase heat setting to High. 

Cook uncovered 5 to 10 minutes or until thickened. 

Serve gravy with beef.

Shared by Mary Ann Hartley

Mom's Gingerbread

12 ounce bottle of molasses (the darker the better!)

1 cup hot water

2 1/2 cups flour

1 1/2 tsp baking soda

1/2 tsp salt
1 tsp Cinnamon
1 tsp ground ginger
1 tsp ground cloves
1/2 cup butter, at room temperature
1/2 cup sugar
1 egg, at room temperature

Preheat oven to 350 degrees.

Prepare 9 x 13 inch baking pan with grease and flour for easy release. I use Bakers Joy :)

Combine molasses and hot water in a medium size bowl and set aside.

Combine flour, baking soda, salt, cinnamon, ginger and cloves in a separate bowl

Cream butter and sugar in mixing bowl.

Add egg

Add dry ingredients (flour mixture) alternately with water and molasses mixture to the creamed butter and sugar in the mixing bowl, ending with the dry ingredients.

Pour mixture in baking pan and place in oven for 30 minutes at 350 then drop temperature to 300 for approximately 20 minutes.

Gingerbread should be baked when tester comes out clean.

Let cool and carefully remove from pan.

Shared by Internet

Turkey Cigars with Cranberry Dijon Dipping Sauce

1/2 pound ground turkey
4 teaspoons grated Parmesan cheese
2 teaspoons minced fresh parsley
2 teaspoons jellied cranberry sauce
2 teaspoons ground walnuts, divided
1 teaspoon honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
12 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted

Dipping Sauce:
1/2 cup jellied cranberry sauce
1/4 cup Dijon mustard

Directions:
In a small skillet, cook turkey over medium heat until no longer pink; drain. Remove from the heat. 

Stir in the cheese, parsley, cranberry sauce, 1 teaspoon walnuts, honey, mustard, salt and pepper.

Place one sheet of phyllo dough on a work surface with a long side facing you; brush with butter. Repeat with three more sheets of phyllo, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Cut the stack widthwise into four strips. Place 2 tablespoons turkey mixture along one long side of each strip; roll up tightly. Pinch edges to seal. 

Cut roll in half; place seam side down on an ungreased baking sheet. Repeat. 

Brush tops with butter; sprinkle with remaining walnuts.

Bake at 425° for 10-12 minutes or until golden brown.

For dipping sauce, in a microwave, heat cranberry sauce until softened. Stir in mustard. 

Serve with appetizers. 

Yield: 2 dozen (1 cup sauce).

Shared by Mary Ann Hartley

Pepper Jack Mac

2 cups uncooked elbow macaroni
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon pepper
1/2 teaspoon Worcestershire sauce
1-1/2 cups milk
1/2 cup heavy whipping cream
3 cups (12 ounces) shredded pepper Jack cheese
1 package (8 ounces) cream cheese, cubed
1 cup (4 ounces) shredded sharp cheddar cheese
1/2 cup shredded Asiago cheese

Topping:
3/4 cup panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 cup grated Parmesan cheese
1 cup cheddar French-fried onions, crushed

Directions:
Cook macaroni according to package directions; drain and set aside.

In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened. 

Stir in cheeses until melted. Stir macaroni into cheese mixture.

Transfer to a greased 2-qt. baking dish. 

Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. 

Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown. 

Yield: 6 servings.

Shared by Carol Zerilo

Durango Potato Casserole

2-1/2 pounds potatoes (about 8 medium), peeled and cut into 1-inch cubes
8 thick-sliced bacon strips
1 can (14-1/2 ounces) diced tomatoes and green chilies, drained
3 cups (12 ounces) shredded Mexican cheese blend
4 green onions, chopped
1/3 cup chopped green pepper
1/3 cup chopped sweet red pepper
1-1/2 cups reduced-fat mayonnaise
2 tablespoons lime juice
1 teaspoon seasoned salt
1/4 teaspoon pepper
1-1/2 teaspoons chili powder
2 tablespoons minced fresh cilantro

Directions:
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender.

In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside.

Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers
.
In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat.

Transfer to a greased 13-in. x 9-in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder.

Bake, uncovered, at 350° for 25-30 minutes or until heated through. Sprinkle with cilantro.

Let stand for 5 minutes before serving.

Yield: 12 servings (2/3 cup each)

Shared by Mary Ann Hartley

Mexican Stuffed Shells

1 lb. ground beef
1 package low-sodium taco seasoning

4 oz. cream cheese
14-16 jumbo pasta shells
1.5 cup salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup monterey jack cheese
3 green onions
Sour cream

Preheat oven to 350°.

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. 

Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely. 

While ground beef is cooking, cook the pasta shells according to directions; drain. 

Set shells out individually on cutting board/baking sheet so that they don’t stick together.

Pour salsa on bottom of 9×13 baking dish. Stuff each shell with the meat mixture. Place shells in 9×13 pan open side up. 

Cover shells with taco sauce. 

Cover with foil and bake for 30 minutes.

After 30 minutes, add shredded cheese and bake for 10-15 more minutes, with the foil removed. 

Top with any condiments you’d like (green onions, black olives, etc.) Serve with sour cream and/or more salsa.

Shared by Linda Gonzalez

Kahlua Balls

3 cups crushed graham crackers (2 sleeves)
3/4 cup powdered sugar
1/4 cup dark cocoa powder
1 package mini semisweet chocolate chips
1 tsp pure vanilla extract
3 Tbsp agave
1/3 cup Kahlua
3 Tbsp brewed coffee
1/2 cup granulated sugar, for rolling

Directions:

In a food processor, combine graham crackers, powdered sugar, cocoa powder, and chocolate. 

**If you do not have a food processor, crush the graham crackers and then combine the remaining ingredients. They will produce the same outcome.**

Fold in the vanilla, agave, Kahlua, and coffee until the dough comes together.

Shape the dough into 1″ balls. Roll them each in the granulated sugar.

Store in an airtight container in the refrigerator for 2-3 days to develop the flavor (I have just done overnight in a pinch and they still taste wonderful. 

Makes 20 balls.

Shared by Internet

Tortellini Sausage Soup

1 tbsp olive oil
2 links pre-cooked chicken sausage, casings removed and then sliced on an angle
1/2 onion, onion
2 cloves garlic, minced
6 cups low-sodium beef broth
1/2 cup red wine
1 15-oz can organic diced tomatoes
1 cup thinly sliced carrots
1/4 tsp dried oregano
1/4 tsp dried italian seasoning
2 medium zucchini, sliced
9 oz fresh cheese tortellini
grated parmesan cheese and chopped fresh parsley for garnish
salt, freshly ground black pepper


Heat the olive oil in a large dutch oven or soup pot over medium-high heat. 

Add the onions and carrots, season with a little salt, and saute for about 10 minutes. Add the garlic, zucchini, sausage, oregano, and italian seasoning and saute for another 2 minutes.

Add in the beef broth, wine, canned tomatoes with juices and bring up to a boil. 

Once at a boil, reduce to simmer and let cook for 30 minutes, covered. 

Add the tortellini and cook another 10 minutes, uncovered.

Serve with parmesan cheese and parsley sprinkled over top.

Shared by Linda Gonzalez

Ina's Chicken Chili

4 cups chopped yellow onions (2-3 large onions)
2 tbsp olive oil, plus extra for the chicken
2 large cloves of garlic, minced or grated
2 red bell peppers, large-diced
2 yellow bell peppers, large-diced
1 tsp chili powder
1 tsp ground cumin
1/4 tsp dried red pepper flakes
1/4 tsp cayenne pepper
19-oz can cannelini beans (I like progresso), rinsed
2 tsp kosher salt, plus more for chicken
2 (28-ounce) cans whole peeled unsalted plum tomatoes in puree, undrained
1/4 cup minced fresh basil leaves
4 split chicken breasts, bone in, skin on
Freshly ground black pepper

For garnish: Corn chips, grated cheddar, sour cream

Preheat the oven to 350 degrees F.

Cook the onions in the oil over medium-low heat for 10-15 minutes. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute.

Crush the tomatoes by hand and add to the pot along with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Meanwhile, brush the chicken breasts with olive oil and place them on a baking sheet. 

Sprinkle generously with salt and pepper and roast for 35 to 40 minutes, until just cooked. Let cool slightly.

Separate the meat from the bones and skin and cut it into 3/4-inch chunks. 

Add to the chili, along with the beans, and simmer uncovered for 20 more minutes. 

Top with the garnishes and serve.

Shared by

Parmesan Onion Crusted Chicken

1/3 cup Hellmann’s mayo
1/4 cup grated Parmesan cheese
4 boneless, skinless chicken breasts
1/4 cup whole wheat bread crumbs
1/4 cup lipton’s onion soup/dip mix
salt, pepper to taste


Preheat oven to 425.

Combine the cheese and mayo in a bowl. Combine the breadcrumbs and onion soup mix in another bowl.

Arrange the chicken in a baking dish (lined with foil for easy clean-up). Season each chicken breast with salt and pepper, then spread each piece with the mayo mixture.

Sprinkle the bread crumb mixture over top and bake for 20 minutes or until the chicken reaches 160 degrees.

Let rest for 5 minutes and serve.

Shared by

Apple Crisp Muffins

2 1/2 cups flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1 cup whole milk
1/2 cup butter, melted
1 egg
1 tsp vanilla
1 cup light brown sugar, lightly packed
1/2 cup sugar
2 cup chopped apples (approx 2 apples)


In a large bowl combine flour, soda, cinnamon and salt.

In a medium bowl mix together milk, melted butter, egg, vanilla and sugars, stir until sugars dissolve.

Peel and chop apples

Pour wet mix into flour mixture and add chopped apples

Stir until just blended

Spoon batter into greased or muffin cup lined muffin tin


Topping:

1/4 cup sugar
1/2 T flour
1/4 tsp cinnamon
Dash of nutmeg
Dash of salt
1/4 cup oats
1 T butter, melted


Medium bowl combine sugar, flour, cinnamon, nutmeg and salt.

Add oats and fork through until blended.

Pour in melted butter and fork through until crumbly.

Sprinkle topping on top of batter in muffin tin.

Bake at 375° for 25 minutes, or until toothpick stuck in center of muffin comes out clean.

Cool in pan.

Shared by Facebook

Chocolate Caramel Coconut Bars

1 package (9 ounces) chocolate wafers, finely crushed10 tablespoon (1-1/4 sticks) unsalted butter, melted

• 1 bag (7 ounces) shredded coconut
• 1 cup semi-sweet chocolate baking bits
• 1 cup white chocolate pieces
• 1 cup pecans, chopped
• 24 caramel-filled Hersheys Kisses, halved

Directions:

Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil.

Stir together crushed wafers and butter. Press evenly into prepared pan. Bake at 350 degrees F for 5 minutes. Cool slightly on wire rack.

In a large bowl, combine coconut, chocolate bits, white chocolate and pecans. 

Evenly distribute over cookie crust. Scatter the halved Kisses over top. Bake at 350 degrees F for 18 minutes. Cool completely.

Refrigerate overnight. Cut into 16 bars with a large knife using a gentle rocking motion.

Shared by Family Circle

Fettuccine Alfredo

tablespoon butter
2 garlic cloves, minced
1 tablespoon flour (I used Wondra)
1 1/3 cups 1% low fat milk
1 1/4 cups Parmesan cheese
2 tablespoons 1/3 less fat cream cheese
1/2 teaspoon salt
8 ounces fettuccine, cooked and drained
2 teaspoons chopped flat leaf parsleyFreshly ground black pepper


Melt butter in a saucepan over medium heat. Add garlic and cook just till fragrant, about a minute, stirring frequently. Stir in flour, then gradually whisk in milk, stirring constantly till mixture thickens. Add 1 cup of the Parmesan, cream cheese and salt, stirring till cheese melts. Add hot pasta and toss. Serve with a sprinkle of the remaining Parmesan, flat leaf parsley and black pepper to taste.

Serves 4

** You can added grilled chicken chunks for Chicken Fettuccine Alfredo **

Shared by Debbie McLean Warner

Lasagna Style Stuffed Shells

1 box of Large Shell Pasta
1 pound Spicy Sausage
1 pound Hamburger
2 28oz cans of Italian Sauce (Dei Fratelli)
1 can of Hunt's Oregano/Basil diced tomatoes
1 small can of tomato paste
1 small onion
1 container of Ricotta cheese
2 bags (4 cups) of Shredded Italian blend cheese
1 bag of Parmesan cheese, or fresh grated
Oregano
Basil
Garlic Clove, diced
Onion Powder
Salt/Pepper
1 egg
splash of milk

Brown hamburger and sausage in a large pan. In a large pot, add tomato sauce, diced tomatoes, tomato paste, diced onion, finely diced garlic, spices to taste. 

Add meat to the sauce and simmer until the sauce thickens and the onions are soft.

Boil the pasta to Al Dente and toss in a little sauce to keep them from sticking.

In a medium size bowl add ricotta cheese, egg, and a splash of milk and mix.

Place shells in a large shallow glass baking dish, spoon in about a table spoon of the ricotta mixture, and meat sauce. 

Continue for each shell and then cover with remaining sauce, and top with shredded cheese. 

Bake in the oven on 425 for about 20 minutes, or until the cheese is melted.

Shared by Divalicious Dishes

BLT Tomato Appetizer

1 carton of Cherry Tomatoes
1 bunch of Green Onions
1/2 cup of Bacon Crumbles
1 cup of Mayo
Onion Salt

Cook bacon and when it cools, crumble and set aside. 


Take a melon baller and hollow out the tomatoes. 


Dice green onions. 


Mix all ingredients and spoon into the tomatoes. 

Shared by Divalicious Dishes

Mexican Chicken Lasagna

Pam Cooking Spray
1 can of Campbell's Cream of Chicken with Herbs soup
1 can of Campbell's Cream of Fiesta Cheddar Cheese soup
1 can of Campbell's Cream of Mushroom soup with Roasted Garlic Soup
1 can of Diced to Tomatoes with Chiles
3-4 boneless Chicken breast
1 package of Flour tortillas (about 8, burrito size)
Chili Powder
Cumin
Pepper
Swanson Chicken Broth
Lawry's seasoning salt
1 package of Shredded Mexican Blend Cheese

Directions:
Preheat the oven to 350 degrees.

Season chicken with Cumin, Chili powder, lawry's, and pepper, and place chicken in a glass baking dish with about 1/2 cup of Swanson Chicken Broth, and cook about 20 minutes or until chicken is cooked thoroughly. 

Let chicken cool, and shred.

In a large bowl, mix together the soups and tomatoes, undrained. Mix in shredded chicken, about 1 TSP of Chili Powder, 1 TSP of Cumin ( I usually do most to taste, instead of measuring).

Spray a 13x9 inch pan with the cooking spray.

Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. 

Sprinkle the cheese over the casserole and bake for 30 minutes.

Shared by Divalicious Dishes

Melt In Your Mouth Chicken Wings

1 Family Size Package Chicken Wings or 2 Regular Size Pkgs
5 oz Soy Sauce
1× 16 oz bottle Catalina Salad Dressing
1/3 cup Brown Sugar
1 tsp Dried Yellow Mustard
1/2 tsp Garlic Salt
1/2 tsp Dried Ginger


Directions:

Combine dressing, soy sauce, sugar, mustard, salt, and ginger in a large bowl until well combined. 

Place chicken wings in large baking pan. 

Pour mixture over wings and coat well. 

Let wings marinate overnight. 

Bake in 400 degree oven for 1 1/2 hours.

Shared by Found on Facebook

Rocky Pointe Shrimp Cocktail

1 lb Shrimp, peeled, deveined, cooked and chopped into ½" pieces

1 Large Tomato, chopped

1 Cucumber, peeled and chopped

1 cup Chunky Salsa

1/4 cup Fresh Lime Juice, or to taste

2 Tbsp bottled Hot Pepper Sauce, or to taste

1/2 cup Rough Chopped Cilantro

Tortilla Chips


Directions:

In a large bowl, fold together all ingredients except chips; chill 20 minutes. 

Stir again to redistribute all ingredients. 

Chill. 

Serve cold in one large serving bowl or in individual cocktail glasses with chips.

Helpful Tips:

If you wish, you may also add 1 avocado, chopped.

Shared by Seafood Lovers - Internet

Mini Brie Crab Appetizers

1× 8 oz pkg Brie Cheese
2 Tbsp Fresh Crab Flakes
2 Tbsp Real Mayonnaise
1 Tbsp Finely Chopped Red Bell Pepper
1 Tbsp Finely Chopped Portobello Mushroom
1 Tbsp Minced Shallot
1 tsp Finely Chopped Green Onions
2 pkgs Frozen Mini Phyllo Tartlet Shells

Directions:

Preheat oven to 350 degrees F.

In small bowl, place finely chopped crab, red pepper, mushroom, and shallot. Add mayonnaise, mix well, and set aside. 

Cut Brie into three or four 1/2 inch wide strips. Trim the white rind from the outside edges and cut the strips into 1/2 inch cubes. 

You will need 30 cubes. 

Arrange the tart shells on an ungreased cookie sheet and spoon the crab mixture evenly into the shells, about 1/2 teaspoon. 

Top each with one cheese cube.

Bake 5 minutes or until cheese is melted. 

Turn to broil and watch carefully, until cheese is bubbling and shells turn golden brown.

Sprinkle with chives and serve warm.

Shared by Internet

Cheesy Chipotle Bacon Cups

2× 1.9 oz pkgs Frozen, fully cooked mini phyllo shells
3 oz Block-style Cream Cheese, room temperature
1/4 cup Chive & Onion Cream Cheese
1 Egg
2 tsp Fresh Lime Juice
2 tsp All-purpose Flour
1/4 tsp Ground Cumin
1 Tbsp Chopped Chipotle Peppers In Adobo Sauce
1/4 cup Finely Shredded Sharp Cheddar Cheese
3 Tbsp Chopped Fully Cooked Bacon
2 Tbsp Chopped Cilantro
 Garnish Cilantro Sprigs & Lime Wedges



Directions:

Heat oven to 350 degrees. 

Arrange the frozen shells on a baking sheet and set aside. 

In a mixer bowl, beat both cream cheeses, egg, lime juice, flour, and cumin until smooth. 

Fold in the chipotle peppers and spoon the mixture evenly into each shell. Sprinkle each shell evenly with cheddar and bacon. 

Bake until filling is set, about 15 minutes. 

Remove from oven and sprinkle each with some chopped cilantro. 

Place shells on serving platter and if desired, garnish with cilantro sprigs and lime wedges. 

Serve at once.

Shared Internet 

Crock Pot BBQ Beer Chicken

3 pounds boneless, skinless chicken breasts (about 6 large breasts)

1 tablespoon onion powder

1 teaspoon garlic powder

1 tablespoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces beer

32 ounces barbecue sauce (I used Sweet Baby Ray's)

Season chicken with onion powder, garlic powder, paprika, salt and pepper and place in slow cooker. Add beer and 24 ounces of barbecue sauce.

Cook on low for 8 hours, tossing once or twice if desired. After 8 hours, shred and add remaining barbecue sauce. Serve as desired.

Recipe from Facebook

Chicken Meatball Noodle Soup

Chicken Meatballs:

3 slices Italian bread, torn into small bits, 1 cup (I used leftover hamburger buns)
1/3 cup milk
3 ounces sliced pancetta or Canadian bacon, finely chopped
1 small onion, finely chopped (I used 2 shallots)
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, divided
1 large egg
1 pound ground chicken
2 tablespoons tomato paste, divided
3 tablespoons flat leaf Italian parsley, chopped

Preheat oven to 400 degrees F with a rack positioned in the upper third of the oven.

Soak bread in milk until softened, about 4 minutes.

Cook pancetta, onion, and garlic in one tablespoon oil, 1/2 tsp of salt and 1/2 tsp of pepper in a large skillet until onion is softened, about 6 minutes. Cool slightly.

Squeeze bread to remove milk. Discard milk. Lightly beat egg in a large bowl and add chicken, 1 tablespoon tomato paste, pancetta mixture, and parsley. Mix together until all ingredients are well combined. Form into meatballs and place on baking sheet. Note: If making meatballs for soup, make small balls, about 1/2 to 3/4 inch in diameter.

Stir together remaining 1 tablespoon of olive oil and 1 tablespoon tomato paste. Brush mixture over meatballs. Bake until cooked through, about 15 - 20 minutes.

Chicken Noodle Soup:

1 tablespoon olive oil
1 small onion, finely diced
2 large carrots, diced
2 garlic cloves, minced
2 thyme sprigs
8 cups chicken stock
1/2 cup egg noodles
salt and pepper
Chicken meatballs

Heat olive oil in dutch oven over medium-high heat. Add onions and carrots and cook until onions are translucent and softened, about 6 minutes. Add garlic and cook until it become fragrant, about 30 seconds.

Add thyme and chicken stock and cook over medium-low heat until carrots are almost tender, about 15 minutes. Add egg noodles and cook until they are done. Remove thyme stems.

Season with salt and pepper.

Add meatballs (6-8 if you are using small meatballs) to bowl. Ladle chicken noodle soup over and serve.

Shared by Mary Ann Hartley

Lemon Poppy Seed Dressing

1 Tablespoon fresh lemon juice

2 Tablespoons red wine vinegar

2 Tablespoons extra virgin olive oil

1 teaspoon poppyseeds

1/2 teaspoon powdered stevia

salt & pepper

Directions:

Add all ingredients into a jar and shake until combined.

Turtle Banana Split

3 scoops of Turtle ice cream
2 heaping tablespoons of caramel
1 heaping tablespoon of Magic Shell
1 banana, split
3 squirts of whipping cream, if using a spray type
3 whole Turtles candy
3 Turtles candy, cut into small pieces
1/4 cup Skor bits
1/4 cup pecans, crushed
Chocolate Sauce drizzled for garnish (cuz there is not enough chocolate already)

Directions:

Cut your banana down the middle lengthwise. Set aside.

Cut up your turtles, set aside.

Measure out your Skor bits. Set aside.

Crush your pecans and set aside.

Heat up the caramel sauce for about 30 seconds in the microwave.

Place everything within your grasp so you can assemble quickly.

Now grab a bowl and scoop your ice cream into it.

Lay banana on either side.

Now pour the Magic Shell over the scoop in the middle.

Now pour your caramel sauce over the other two scoops.

Now quickly squirt or top with whipped cream.

Top each section with a whole Turtle candy.

Toss your skor bits, crushed pecans and chopped Turtles around the bowl.

Drizzle with chocolate sauce.

Shared by Linda Gonzalez

Lemon Pudding Cake

1 pkg yellow cake mix (I used Betty Crocker, get the kind that makes a 9x13 size)
Ingredients called for on back of cake box
2 pkg (3.4oz each) instant lemon pudding
1/3 c. sugar
2 c. cold milk
1 1/4 c. water
2 Tbsp. powdered sugar (for dusting)


Heat oven to 350 degrees. Prepare cake as directed on package. 

Pour into a greased 9x13 pan. Beat dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. 

Don't spread it. You'll fail. 

Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.) Bake 55 min. to 1 hour or until toothpick inserted in center comes out clean. 

Cool 20 min. (Sauce will thicken slightly as it cools.) 

Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.


** For stronger lemon flavor, add the zest and juice from 1 lemon to pudding mixture before pouring over batter in baking dish.
Try serving this topped with fresh raspberries or blueberries.
If you don't fancy lemon, you may substitute vanilla flavor instant pudding.

Shared by Carol Zerilo

Brownie Peanut Butter Cups

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups. *Or you can opt to do mini-muffin bites and cook around 8 minutes or until center comes out clean with a toothpick test.

In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. 

Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.

Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.

Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. 

Top with semi-sweet chocolate chips and peanut butter chips. 

Cool completely in pan.

Shared by Debbie McLean Warner - Facebook Recipe

Chicken Pasta Carbonara

2-1/2 cups uncooked mostaccioli

3 Boneless Chicken Breasts
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions:

Bake Chicken and when cool, cut into bite size pieces.

Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp.

Using a slotted spoon, remove to paper towels to drain.

Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted.

Drain mostaccioli; add chicken and pasta to cream mixture.

Stir in the bacon, mushrooms and cheese; heat through.

Remove from the heat.

Sprinkle with green onions.

Yield: 4 servings.

Shared by Carol Zerilo

Rosemary Olive Oil Bread

1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling


In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.

Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.

Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.

Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.

Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.

Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.

Makes 1 round loaf.

Shared by Carol Zerilo