Hot Artichoke Dip

8 oz. cream cheese, softened
1 cup mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
1/2 cup grated Parmesan
1 cup shredded mozzarella
1/2 cup shredded swiss
dash Worcestershire sauce
dash hot sauce

Preheat oven to 350.

Combine all ingredients. Spread into a pie dish that has been sprayed with cooking spray.

Bake 30-40 minutes or until top is golden brown.

Chicken Cordon Bleu

1 package boneless chicken breast
3-4 slices sliced ham
1 egg, beaten
1 cup panko bread crumbs
1/2 tsp seasoning salt
3-4 slices provolone cheese

Preheat oven to 350. Spray a square dish with cooking spray.

Trim fat off chicken. Pound chicken as thinly as possible. Place a piece of ham on top of the chicken. You might have to cut the ham. Fold over edges of chicken and roll up tightly. Secure with toothpicks.

In a small bowl combine bread crumbs and seasoning salt. Brush chicken with egg. Roll in bread crumbs. Place in baking dish.

Bake for 35-40 minutes or until meat is 170 degrees. Remove from oven, remove toothpicks, and place a slice of cheese on top. Bake an additional 5 minutes.

Sauce:
1 can cream of mushroom soup
1/2 cup sour cream
1 tbsp citrus juice

Combine in small sauce pot over medium heat until warm.

Serve chicken with sauce on top.

Pumpkin Pecan Pie Balls

Original Recipe

15oz can pure pumpkin
1 1/2 cups sugar
7oz bag sweetened coconut
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp vanilla extract
1 cup chopped pecans


In a medium saucepan, combine the pumpkin, sugar, coconut, cinnamon, nutmeg, and cloves. On medium heat, cook and mix together and allow sugar to dissolve.


Continue cooking and stirring until mixture forms into a ball, about 15-20 minutes. Have patience, it will eventually turn into a ball once the liquid evaporates.


Remove mixture from heat and add in vanilla.


Transfer to a heat safe bowl and cover mixture with plastic wrap so a skin does not form. Chill in refrigerator until cool.

Using a cookie scoop that is about a TBSP size, scoop up balls and roll in the palm of your hands. Roll balls in the chopped pecan, coating all sides.


Put back in fridge to let set.

Praline Grahams

1 box graham crackers

2 sticks butter

1 cup brown sugar

1 cup chopped pecans

Preheat oven to 400.

Line a jelly roll pan with foil. Break graham crackers apart and place on pan.

Combine butter and brown sugar in a saucepan. Bring to a boil. Boil for two minutes stirring constantly. Brush butter mixture on graham crackers. Sprinkle with pecans.

Bake 5 minutes.

Mixed Topping Sweet Potato Casserole

Original Recipe
4 1/2 pounds sweet potatoes
1/2 cup sugar
1/2 cup Splenda
1/2 cup milk
1/4 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1 tsp cinnamon
1 1/4 cups graham crackers, crushed
1 tablespoon brown sugar
1 tablespoon butter, melted
1 1/2 cups miniature marshmallows

Bake sweet potatoes at 400° for about 1 hour or until tender. Let cool to touch; peel and mash sweet potatoes.

Beat mashed sweet potatoes and next 7 ingredients at medium speed with an electric mixer until smooth. Spoon potato mixture into a greased 11- x 7-inch baking dish.

Combine graham crackers, brown sugar, and butter in a small bowl. Sprinkle diagonally over casserole in rows 2 inches apart.

Bake at 350° for 30 minutes. Remove from oven; let stand 10 minutes. Sprinkle alternate rows with marshmallows; bake 10 additional minutes. Let stand 10 minutes before serving.

Quick Baked Christmas Ornaments

2 C. flour
1 C. salt
5 t. cinnamon
3/4 to 1 C. water

Combine dry ingredients in a large mixing bowl. Slowly add water. (If it is sticky add more flour. If it is dry add more water.)

Chill 30 minutes.

Preheat oven to 325.

Roll to desired thickness. Cut out shapes using cookie cutters. Use a straw to make a hole to hang up the ornament.

Bake 45 minutes to 1 hour. (It will take longer if the dough is super thick.)

The ornaments look really salty. I like my other ornament recipe better. You just have to plan for drying time. This is good for a quick project!

Butterscotch Fudge

Original Recipe

3 cups sugar

3/4 cup (1-1/2 sticks) butter or margarine

2/3 cup evaporated milk

1 bag butterscotch chips
1 jar (7 oz.) JET-PUFFED Marshmallow Creme

1 tsp. vanilla

Line 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Add butterscotch chips and marshmallow creme; stir until completely melted. Add vanilla; mix well.

Pour immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

Gingersnaps with Crystallized Ginger

Original Recipe 1/2 cup butter, at room temperature
1 3/4 cups granulated sugar, plus 1/2 cup more for coating
2 large eggs, beaten
1/2 cup molasses
1 tablespoon balsamic vinegar
1 teaspoon pure vanilla extract
4 1/4 cups all-purpose flour
1 tablespoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/2 teaspoon cardamom
1/2 teaspoon freshly ground black pepper
1/3 cup crystallized ginger, finely chopped

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed.

Lower to medium and add the eggs, molasses, vinegar, and vanilla.

Sift together the flour, baking soda, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated.

Fold in the crystallized ginger.

Chill dough overnight.

Preheat oven to 375. Using a cookie scoop form dough into balls. Roll in the remaining sugar. Place on a parchment lined cookie sheet, press down the dough gently, and leave the dough 2 inches apart.

Bake until crinkly around the edges, about 14 minutes.

Let cool on sheets for 5 minutes, then transfer to wire racks.

Slow Roasted Pulled Pork

Recipe from Cooking Light December 2009Pork:
2 tablespoons dark brown sugar
1 tablespoon smoked paprika
1 tablespoon chili powder
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard
1/2 teaspoon ground chipotle chile pepper (I didn't have this. I used California Seasoned Pepper)
1 (5-pound) boneless pork shoulder (Boston butt), trimmed
Cooking spray
2 cups water, divided
1/2 cup apple cider vinegar
1/3 cup ketchup

Sauce:
3/4 cup apple cider vinegar
1/2 cup ketchup
3 tablespoons dark brown sugar
2 teaspoons smoked paprika
1 teaspoon chili powder

To prepare pork, combine first 8 ingredients in a small bowl. Rub sugar mixture evenly over pork. Let pork stand at room temperature 1 hour.

Preheat oven to 225°.

Place pork on the rack of a roasting pan coated with cooking spray. Pour 1 cup water in bottom of roasting pan. Place rack in pan. Bake at 225° for 1 hour.

Combine 1/2 cup vinegar and ketchup in a medium bowl; brush pork with ketchup mixture (do not remove from oven). Bake an additional 3 hours, basting every hour with ketchup mixture.

Pour remaining 1 cup water in bottom of roasting pan. Cover pork and pan tightly with foil. Bake an additional 3 3/4 hours or until a thermometer registers 190°. Remove from oven; let stand, covered, 45 minutes.

To prepare sauce, combine 3/4 cup vinegar and remaining ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally with a whisk. Boil 5 minutes or until slightly thick. Shred pork with 2 forks. Serve with sauce.

Baked Apple Doughnuts

3 cups flour
1 cup brown sugar
1 tbsp baking powder
1 tsp salt
1 tsp nutmeg
1 stick butter, softened
2 eggs
1 cup milk
4 apples (peeled, cored, & diced)

Topping:
spray butter
1 cup Sugar
2 teaspoons cinnamon

Preheat oven to 350. Spray a mini muffin pan (doughnut holes) or mini bundt (fill 1/2 full so it stays the shape of a doughnut) with cooking spray.

Combine flour, brown sugar, baking powder, salt, and nutmeg. Set aside.

Combine butter, eggs, & milk. Mix until well combined. Slowly add in dry ingredients until well mixed. Fold in apples.

Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.

While baking combine sugar and cinnamon in a shallow bowl. When you remove the doughnuts from the oven spray them with spray butter and roll them in the cinnamon sugar.

Pumpkin Apple Muffins

2 1/2 cups all-purpose flour
1 cup sugar
1 cup brown sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup canned pumpkin
1/2 cup applesauce
2 apples (peeled, cored, and chopped)

Preheat oven to 350. Spray a muffin pan with cooking spray

Combine flour, sugars, pumpkin pie spice, baking soda, and salt in a bowl. Set aside.

Combine eggs, pumpkin, applesauce, and apples. Slowly add in flour mixture. Mix until well combined.

Spoon evenly into muffin pan.

Bake 35 minutes or until a toothpick inserted in the middle comes out clean.

Butterscotch Pumpkin Cookies

1/2 cup butter, softened
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
1-1/2 cups all-purpose flour
1 teaspoons baking soda
1/2 teaspoon pumpkin pie spice
1 cup butterscotch chips

Preheat oven to 350.

Line a cookie sheet with parchment paper.

Combine butter, sugar, and brown sugar. Beat until smooth. Add in egg, vanilla, and pumpkin. Mix until well combined.

Combine flour, baking soda, and pumpkin pie spice in a small bowl. Slowly add to pumpkin mixture.

Stir in butterscotch chips.

Spoon cookies on prepared cookie sheets.

Bake 15 minutes.

Apple Pie Filling

Recipe from Lyle Turner
10 cups water
4 cups sugar
2 cups brown sugar
1 cup corn starch
1 tbsp nutmeg
1-1/2 tbsp cinnamon
1 tsp salt
1/2 cup lemon juice
2 tbsp vanilla

Blend first 7 ingredients. Bring to a boil on medium.

While syrup is cooking peel, core, and slice enough apples to fill 6 quart jars.

Add lemon juice and vanilla to syrup once it is boiling. Ladle syrup in jars over apples.

Process in hot water bath for 20 minutes.

Crockpot Apple Butter

Apples
1 cup water
2-1/2 cups Slenda Blend Sugar
1 tbsp cinnamon
1 tsp cloves
1 tsp all spice

Peel, core, dice apples to fill crockpot. Stir in remaining ingredients.

Cook on Low 8 hours. Remove lid continue to cook 2 hours or until apple butter has reduced to desired thickness.

Ladle into canning jars and process.

Pumpkin Cake

2 cups white sugar
1/2 cups vegetable oil
3/4 cup applesauce
1 teaspoon vanilla extract
2 cups canned pumpkin
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F . Spray a 9 x 13 pan with cooking spray.

Sift together the flour, baking powder, baking soda, salt and cinnamon. Set aside.

In a large bowl combine sugar, oil, and applesauce. Blend in vanilla and pumpkin, then beat in eggs one at a time. Gradually beat in flour mixture.

Spread batter into prepared pan.

Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Pesto Risotto

2 cans fat free chicken broth (about four cups)

2 TBSP butter

2 tablespoons dried minced onion
1 tsp minced onion

1½ c. Arborio rice

½ c. dry white wine

½ c. grated Italian Blend cheese

½ tsp. pepper
3/4 cup pesto

In a medium saucepan, bring the broth to a simmer. Keep hot over low heat.

In a large, heavy saucepan, melt two TBSP of the butter over medium heat.

Add onion and garlic. Saute about 1 minute.

Add the rice and stir to coat with butter; saute 2 minutes.

Add the wine and simmer until almost completely evaporated, about 3minutes.

Add ½ c. of simmering broth and stir until almost completely absorbed, about 2 minutes.

Continue cooking the rice, adding the broth ½ cup at a time. Stir constantly and allow each addition to absorb before adding the next, until rice is tender but still firm, about 20 minutes.

Remove from heat. Stir in pesto, cheese, and pepper.

Peanut Butter Banana Bread

6 tbsp butter, softened
1/2 cup Splenda sugar blend
2 eggs
1/2 cup apple sauce
3 ripe bananas
1 tbsp vanilla extract
3/4 cup chunky peanut butter
2 cups self rising flour

Preheat oven to 350. Spray a mini loaf pan with cooking spray.

Combine butter, sugar, eggs, and apple sauce until well mixed. Add in banana, vanilla, and peanut butter. Slowly add in flour.

Divide evenly in pan.

Bake 30 minutes or until a wooden toothpick inserted in the center comes out clean.

Pineapple Zucchini Bread

1 reduced sugar yellow cake mix
1 20 oz can reduced sugar crushed pineapple
1 medium-large zucchini, shredded
1/3 cup apple sauce
3 eggs
1 tbsp cinnamon

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine above ingredients.

Divide evenly in pan.

Bake 25-30 minutes or until a toothpick inserted in the middle comes out clean.

Zucchini Almond Bread

1-1/2 cups Splenda Sugar Blend
3 eggs
1 cup apple sauce
3 cups grated zucchini
3 cups flour
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 tsp cinnamon
3/4 cup coconut
3/4 cup almond slivers

Preheat oven to 350. Spray a mini loaf pan or muffin pan with cooking spray.

Combine sugar, eggs, and apple sauce. Mix in zucchini. Slowly add in remaining ingredients.

Bake 20-25 minutes or until a toothpick inserted in the middle comes out clean.

Blueberry Bread

Southern Living October 20081 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 cup blueberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
2 tablespoons lemon juice

Preheat oven to 350°.

Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.

Whisk together sugar and next 4 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan or mini loaf pans.

Bake at 350° for 1 hour(large loaf) or 35 minutes (mini loaves) or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.

Blueberry Muffins

1 egg

1/2 cup of buttermilk
1/4 cup apple sauce
1 1/2 cups self rising flour
1/2 cup sugar
1 cup blueberries

Preheat oven to 400. Line a muffin pan with paper cups or spray with cooking spray.

Combine above ingredients.

Divide batter evenly in muffin pan.

Bake for 20 minutes.

Makes 12 muffins

Blueberry Crisp

Martha Stewart Living June 2009
FOR THE FILLING
6 cups blueberries
1/2 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

FOR THE TOPPING
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Spicy Baked Rigatoni

Parade May 10, 2009

2 tbsp olive oil

1 lb Chicken sausage, casing removed

12 oz rigatoni pasta

2 cups marinara sauce

1/2 cup basil, torn into small pieces

1 tsp oregano

1/4 tsp red pepper flakes

12 oz mozzarella, shredded

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Heat the olive oil in a skillet. Add the sausage and cook until done. Break up any clumps. Drain and place in a large bowl.

Cook pasta according to directions on package. Drain well and add to sausage. And remaining ingredients (only use half the cheese). Spread evenly in prepared pan. Top with remaining cheese.

Bake 20 minutes.

Oatmeal Cookie Cobbler

Original Recipe
Topping:
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
1 large egg
1 cup flour
1 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1 tsp cinnamon

Filling:
11 cups fruit, sliced
1/4 cup granulated sugar
2 tablespoons all-purpose flour
2 tablespoons fresh lemon juice
Cooking spray

Preheat oven to 350°.

To prepare topping, place first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Weigh or lightly spoon 1 cup flour into a dry measuring cup; level with a knife. Combine 1 cup flour, oats, baking powder, and cinnamon; stir with a whisk. Add flour mixture to sugar mixture; beat at low speed until blended. Cover and chill 30 minutes.

To prepare filling, combine fruit, 1/4 cup granulated sugar, 2 tablespoons flour, and fresh lemon juice in a bowl; toss to coat. Spoon mixture into a 13 x 9–inch baking dish coated with cooking spray. Dollop 12 mounds of chilled dough over fruit mixture at even intervals. Bake at 350° for 40 minutes or until lightly browned and bubbly.

Honey Butter Zucchini Bread

Original Recipe

3 cups self-rising flour
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
3 eggs
1/2 cup sugar
1/2 cup apple sauce
1/2 cup melted butter
1/2 cup honey
2 tablespoons vanilla extract
3 cups grated unpeeled zucchini
1/2 cup toasted coconut

Preheat oven to 350 degrees. Spray mini loaf pans with Pam.

Stir together the flour, cinnamon, nutmeg, and salt in a bowl until blended. Set aside.

Whisk eggs, sugar, apple sauce, butter, honey, and vanilla together in a large bowl. Stir in zucchini, walnuts, and coconut. Add the flour mixture and stir until well combined. Divide the batter between the prepared loaf pans.

Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cool in pan five minutes. Then remove and place on cooling rack.

Blueberry Zucchini Bread

Original Recipe

3 eggs
1 cup apple sauce
3 teaspoons vanilla extract
1-1/2 cups sugar

1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Preheat oven to 350 degrees

Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, apple sauce, vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Slow Roasted Chicken

1 tsp salt
1 tsp smoked paprika
1/4 tsp garlic powder
1/2 tsp poultry seasoning
1/2 tsp black & red pepper
1 tablespoon fresh rosemary, chopped

Combine above ingredients in small bowl

1 onion, chopped in 5 or 6 pieces
1 whole chicken, rinsed and patted dry

Loosen skin on chicken. Rub seasoning on skin and under it. Stuff the onion in the cavity of the chicken. Wrap tightly in plastic wrap. Put in fridge for at least 2 hours.

Preheat oven to 200.

Bake for 6 hours or until chicken reaches a temp of 180.

Peach Wrap

1 can reduced fat crescent rolls

3 cups peaches, cut into chunks

1 tablespoon vanilla bean paste

1 tablespoon cinnamon sugar

Preheat oven to 350.

Spray a baking sheet with Pam.

In a bowl stir together peaches and vanilla bean paste.

Unroll cresent dough on pan. Pinch together seams.

Spoon peaches in center of cresent dough. Pull the dough together and pinch closed.

Sprinkle top of dough with cinnamon sugar.

Bake 30 minutes or until golden brown.

Pumpkin-Honey Beer Quick Bread

Cooking Light Recipe November 2008

14.6 ounces all-purpose flour (about 3 1/4 cups)
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/3 cup ground flax seed
1/2 cup water
2 1/2 cups sugar
2/3 cup apple sauce
1 bottle honey beer
1/2 cup egg substitute
1 (15-ounce) can pumpkin
Cooking spray

Preheat oven to 350°.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and next 4 ingredients (through pumpkin pie spice) in a medium bowl; stir with a whisk.

Combine 1/2 cup water and flaxseed.

Place sugar and next 4 ingredients (through eggs) in a large bowl; beat with a mixer at medium-high speed until well blended. Add flaxseed mixture and pumpkin; beat at low speed just until blended. Add flour mixture; beat just until combined. Divide batter between 2 (9 x 5–inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pans. Cool completely on wire rack.

Lime Cake

1-1/2 cups all purpose flour
2 tsp baking powder
3/4 cup egg substitute (3 eggs)
1 cup sugar
2 tablespoons lime zest
1/2 cup lime juice
3 tablespoons butter, melted
1 tsp coconut extract
1 tsp vanilla extract
1/2 cup applesauce

Preheat oven to 350.

Combine lime zest with sugar.

In a large mixing bowl mix the sugar, butter, extracts, applesauce, lime juice, and eggs. Slowly mix in flour and baking powder.

Pour the batter in a loaf pan sprayed with cooking spray.

Bake 50-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

Cool five minutes in pan then turn out of pan.

Slow Cooker Salsa Chicken

4 frozen chicken breasts
1 packet fajita (or taco) seasoning
1 16oz jar salsa
1 can cream of chicken soup

Spray slow cooker with cooking spray.

Sprinkle seasoning on both sides of chicken and place in crock pot.

Combine salsa and cream of chicken soup. Pour evenly over chicken.

Cook 6-1/2 hours on low. Remove chicken, shred, place back in sauce for an addition 30 minutes.

Butterscotch Bars

Original Recipe1 cup packed brown sugar
5 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup fat free egg substitute
2 cups all-purpose flour
2 1/2 cups quick-cooking oats
1/2 teaspoon salt
1/2 teaspoon baking soda
Cooking spray
3/4 cup fat-free sweetened condensed milk
1 1/4 cups butterscotch morsels
1/8 teaspoon salt
1/2 cup peanuts, crushed

Preheat oven to 350°.

Combine sugar and butter in a large bowl. Stir in vanilla and egg. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, oats, 1/2 teaspoon salt, and baking soda in a bowl. Add oat mixture to sugar mixture; stir with a fork until combined mixture will be crumbly. Place 3 cups oat mixture into the bottom of a 13 x 9–inch baking pan coated with cooking spray; press into bottom of pan. Set aside.

Place sweetened condensed milk, butterscotch morsels, and 1/8 teaspoon salt in a microwave-safe bowl; microwave at HIGH 1 minute or until butterscotch morsels melt, stirring every 20 seconds. Stir in walnuts. Scrape mixture into pan, spreading evenly over crust. Sprinkle evenly with remaining oat mixture, gently pressing into butterscotch mixture. Bake at 350° for 30 minutes or until the topping is golden brown. Place pan on a cooling rack; run a knife around outside edge. Cool completely.

Chicken & Basil Calzones

RecipeCooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce
1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 425°.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Smoky Baked Macaroni and Cheese

1 (14.5 oz) box elbow noodles
1 stick light butter
1/3 cup flour
1 teaspoon Penzey's Smoky 4S Seasoned Salt
1/4 tsp pepper
1-1/2 cups fat free buttermilk
1-1/2 cups skim milk
8 oz 2% Velveeta, cubed
4 oz block Smoked Gouda, shredded
4 oz block Smoked Cheddar, shredded

Topping:
2 tbsp light butter
1/4 cup panko bread crumbs

Preheat oven to 350.

Cook noodles according to direction on box. Drain.

While noodles are cooking melt butter in large deep sauce pan. Stir in flour seasoned salt and pepper. Slowly add in milks. Bring to a boil. Boil 2 minutes or until mixture thickens. Stir in Velveeta until melted. Slowly add in Gouda and cheddar. Stir until all the cheese is melted and smooth.

Pour cheese mixture over noodles. Stir until well combined. Pour in a casserole dish sprayed with cooking spray.

Melt 2 tbsp butter. Stir in panko bread crumbs. Spread evenly on top of noodles.

Bake 25-30 minutes or until topping is golden brown.

Monkey Bread

3 cans honey butter biscuits
3/4 cup sugar
1 tbsp cinnamon
6 tbsp butter
3/4 cup brown sugar
1/4 cup pecans
1/2 cup toasted coconut, divided
1 tbsp vanilla

Preheat oven to 350.

Spray bundt pan with cooking spray.

Mix sugar and cinnamon in ziploc bag.

Cut biscuits into quarters.

Shake biscuit pieces a few pieces at a time in cinnamon sugar. Place in pan. Once you get a layer sprinkle a few pecans and toasted coconut (reserve 1/4 cup of coconut); then add more biscuits and repeat.

In a saucepan over medium heat, melt the butter and brown sugar. Bring to a boil. Boil 1 minute. Stir in vanilla and remaining coconut. Pour over biscuits.

Bake 40 minutes. Cool in pan 5-10 minutes. Turn out on plate.

Chili Mac-N-Cheese

Original Recipe from Red Book Magazine February 2009
1 tbsp olive oil
1 large onion, diced
1 lb lean ground beef
1 tbsp hot mexican chili powder
1-1/2 tsp ground cumin
2-1/2 cups milk
1 can chicken broth
1 can cheddar cheese soup
2 cups elbow macaroni
2 cups shredded cheese

Heat oil in a 5-quart soup pot over medium-high heat; add onion and sauté 4 minutes, until translucent.

Crumble beef into pot and cook, stirring for 4 minutes or until no longer pink.

Stir in chili powder and cumin; cook, stirring, for 2 minutes.

Add milk and broth, then stir in condensed soup until dissolved; bring to a boil, reduce heat to low, cover, and simmer 3 minutes.

Stir in pasta; continue to cook, covered, 5 minutes.

Stir in cheese until melted and smooth.

Remove from heat; let stand 5 minutes or until pasta is fully cooked.

Fresh Fruit Parfaits

Original Recipe from Penzey's Catalog
8 Cups mixed fresh berries (if using blackberries, raspberries or blueberries, leave whole; if using strawberries, thinly slice
2 TB. vanilla sugar
12 oz. reduced fat or fat free cream cheese, softened
1-1/2 Cups powdered sugar
2 TB. lemon juice

Place all of the berries in a large bowl. Add the vanilla sugar, mix well and refrigerate.

In a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth. Add the lemon juice. Mix on medium for 30-60 seconds. Scoop into a pastry bag if desired. A zip top bag works well too-you can cut the corner off and use it as a pastry bag. Refrigerate for at least 1 hour.

Line up 8 parfait or stemmed wine glasses. Spoon about 2 TB. of berries into each glass followed by 2 TB. of the lemon cream. Repeat until the glasses are filled to your liking.

Buttermilk Oven Fried Chicken

Original Recipe from Cooking Light January/February 20091 package boneless skinless chicken breasts, pounded and sliced into tenderloins
1 cup buttermilk
1/2 cup flour
1/2 cup crush corn flakes
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter

Preheat oven to 425°.

Combine buttermilk and chicken in a shallow dish, turning to coat.

Combine flour and corn flakes in a shallow dish. Transfer chicken from buttermilk to a work surface. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Working with one piece of chicken at a time, dredge chicken in flour mixture, shaking off excess; set aside. Repeat procedure with remaining chicken and flour mixture.

Melt butter in a large ovenproof nonstick skillet over medium-high heat. Add chicken to pan cook 2-3 minutes on each side or until golden brown.

Place chicken in 9 x 13 pan sprayed with cooking spray. Bake at 425° for 15-20 minutes or until a meat thermometer registers 165°.

Mexican Sloppy Joes

2 lbs lean ground beef
3 tablespoons dried minced onion
2 tablespoons Chili 3000 seasoning
2 cans rotel, drained then pureed
2 tablespoons mustard
2 tablespoons white vinegar

In a large deep skillet brown ground beef and onion; drain. Sprinkle with Chili 3000, stir for 1-2 minutes until meat is well coated. . Add the rotel, mustard, and vinegar. Cover and simmer on low 1 hour stirring occasionally.

Strawberry Buttermilk Waffles

4 cups all-purpose flour
1/4 cup
4 teaspoons baking powder
2 teaspoon baking soda
1/2 teaspoon salt
dash of nutmeg
1 teaspoon cinnamon
1 teaspoon vanilla bean paste
4 cups buttermilk
2 cups butter, melted
4 large eggs
1 cup strawberry puree

Heat waffle iron.

Whisk together dry ingredients in medium bowl, set aside.

Combine buttermilk, butter, eggs, and strawberry puree in mixing bowl. Add in dry ingredients. Mix until well combined.

Spray waffle iron with cooking spray.

Bake in waffle iron according to manufacturer's directions.

Peanut Butter Banana Stuffed French Toast

Good Housekeeping January 2009
2 eggs
1/2 cup milk
1/2 cup peanut butter
8 firm slices cinnamon bread
1 tablespoon butter

In pie plate, with fork, beat 2 large eggs with 1/2 cup milk.

Spread 1/2 cup peanut butter on 8 slices firm bread.

Diagonally slice 1 banana and arrange on 4 bread slices; top with remaining bread to make 4 sandwiches.

Dip in egg mixture to coat.

Melt 1 tablespoon butter on medium in large skillet.

Add sandwiches and cook 6 minutes or until golden brown on both sides.

Drizzle with syrup.

Strawberry Crisp

Original Recipe
4 cups quartered strawberries
3 tablespoons brown sugar
1/4 cup regular oats
3 tablespoons all-purpose flour
3 tablespoons butter, melted
2 tablespoons chopped almonds, toasted

Preheat oven to 350°.

Coat 4 (8-ounce) ramekins with cooking spray. Place 1 cup strawberries in each ramekin.

Combine brown sugar, oats, flour, butter, and almonds; stir until crumbly. Sprinkle oat mixture over strawberries. Place ramekins on a baking sheet; bake at 350°for 20 minutes.

Chicken & Rice Casserole with Spinach

Original Recipe

4 tablespoons butter, divided
1 yellow onion, diced
1 tablespoon minced garlic
1 bag spinach, coarsely chopped
3 tablespoons all-purpose flour
3 cups milk
8 ounces Gruyère, shredded (2 cups)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 cups hot cooked brown or wild rice
3 cups cooked chicken breast meat, shredded

Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add onion, and cook, stirring often, until softened. Stir in garlic, and cook 1 minute. Add half of spinach, and cook, stirring constantly, until spinach begins to wilt. Add remaining spinach, and cook, stirring constantly, 2 minutes or until all spinach has wilted.

Melt remaining 3 tablespoons butter in a large pot over medium-high heat. Add flour, and cook, whisking constantly, 1 minute. Slowly whisk in milk, and cook, whisking constantly, about 5 minutes or until mixture comes to a boil and thickens. Remove from heat, and slowly whisk in Gruyère, whisking until smooth. Whisk in salt and pepper. Add spinach mixture, rice, and chicken; transfer to a lightly greased 13- x 9-inch casserole dish.

Cover and refrigerate overnight, or bake, covered with foil, at 375° for 45 minutes or until bubbly and hot. Let stand 5 minutes before serving.

Chili Brown Rice with Chicken & Black Beans

Original Recipe from Charlotte Observer Wednesday, March 18th, 2009
1 tablespoon olive oil
2 cups uncooked brown rice
2 tablespoons chili seasoning
1 teaspoon ground cumin
1 teaspoon dried oregano
2 cups chicken broth
3 cups water
2 cups salsa
1 (15 oz.) can black beans, drained & rinsed
3 cups chicken, cooked & diced
1 small bag frozen corn
Juice of 1 lime
Grated Cheese

Heat oil in dutch oven over medium heat; add rice. Toast, stirring occasionally 3-4 minutes.

Reduce heat to low; push rise aside. Stir in chili seasoning, cumin, and oregano; toast 15 seconds. Gradually stir in chicken broth, water, and salsa. Heat to a boil over high heat. Cover; reduce heat to low. Simmer until rice is tender and the liquid is absorbed, about 50 minutes to 1 hour.

Stir in beans, chicken, and corn. Cover; continue cooking 5 minutes. Turn off heat; let rest, covered, 4 minutes.

Serve with grated cheese.

Chicken Broccoli Macaroni and Cheese Bake

Original Recipe
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 block 2% cheese, shredded
1/2 teaspoon salt
1/8 teaspoon ground black & red pepper mix
1 package chicken meatballs, chopped (can also use a package of chicken breasts Sams has chicken meatballs)
1 (10-ounce) package frozen broccoli, thawed
8 ounces elbow macaroni, cooked
1/2 cup grated Parmesan cheese

Melt 2 tablespoons butter in a large saucepan over medium heat, and whisk in all-purpose flour; cook, whisking constantly, 2 minutes.

Whisk in milk gradually; cook, whisking constantly, 5 minutes or until mixture thickens. Add shredded cheese, salt, and pepper, stirring until cheese melts. Remove from heat. Stir in broccoli, chicken, and pasta. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with Parmesan cheese.

Bake at 350° for 25 to 30 minutes.

Slow Cooker Pineapple Pork Tenderloin

Original Recipe
pork tenderloin
2 tablespoons brown sugar
1 package dry Italian Dressing Mix
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 tablespoons cornstarch
1/4 cup soy sauce
1/2 cup apple juice
1 fresh cut pineapple, cut into chunks

Combine meat, brown sugar, Italian Dressing Mix, salt, pepper, and cornstarch in a ziploc bag. Shake the bag to evenly coat the meat. Place in fridge overnight.

Dump Ziploc bag into slow cooker.

Combine soy sauce and apple juice. Pour over meat.

Add pineapple chunks.

Cook on low 7-9 hours.

Lemon Bars

Recipe from Joy of Baking

Crust:
1/2 cup butter, room temp
1/4 cup confectioner's sugar
1 cup flour
1/8 tsp salt

Filling:
1 cup sugar
2 eggs
1/3 cup fresh lemon juice
1 tbsp grated lemon zest
2 tbsp flour

Preheat oven to 350.

Spray an 8 x 8 pan with cooking spray

FOR CRUST: In the bowl of your electric mixer or with a hand mixer, cream the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press into the bottom of your greased pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool while you make the filling.

FOR FILLING: In your electric mixer, or with a hand mixer, beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir to combine. Fold in the flour. Pour the filling over the shortbread crust and bake for about 20 minutes, or until the filling is set. Remove from oven and place on a wire rack to cool.

Lemon Chicken

1 package chicken breasts, pound out and slice into strips
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground black pepper
1/2 cup vegetable oil
1/4 cup light brown sugar
Juice from one lemon
1/4 cup chicken broth
1 lemon, sliced

Pour lemon juice over chicken in tupperware. Marinate in fridge 1-2 hours.

Preheat oven to 350.

Combine flour, salt, paprika, and black pepper in a ziploc bag. Discard lemon juice marinade Shake chicken strips in bag to evenly coat.

Heat oil in large skillet over medium high heat. Brown chicken on 3-5 on both sides. Place in 9x13 baking dish sprayed with cooking spray.

Combine juice of one lemon with broth. Drizzle evenly over chicken. Place lemon slices on top of chicken.

Bake 20 minutes or until done.