Cheesy Spinach & Bacon Dip

1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
1 lb. (16 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut up
1 can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
8 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled

COMBINE ingredients in microwaveable bowl.
MICROWAVE on HIGH 5 min. or until VELVEETA is completely melted and mixture is well blended, stirring after 3 min.

Banana Bread Bars with Cream Cheese Frosting

Banana Bread Bars with Cream Cheese Frosting

1 cup sugar
1 cup mashed very ripe bananas (about 3)
1/3 cup canola oil
2 eggs
1 cup flour (+ 2 T. for high altitude)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup mini chocolate chips

Cream Cheese Frosting:
2 cups powdered sugar
3 oz cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla

To make frosting:Mix butter, cream cheese, and vanilla in a medium bowl. Gradually add powdered sugar with a spoon and mix until very smooth.

Heat oven to 350. Grease a 9x13 baking dish.Mix bananas, sugar, oil, and eggs in a large bowl with a spoon. In a separate bowl combine flour, baking powder, baking soda, cinnamon, and salt. Mix flour mixture into the banana mixture, stirring to combine, but don't over mix. Add in the mini chocolate chips.Spread batter into prepared pan and bake for 25-30 minutes or until toothpick inserted comes out clean. Cool completely and frost with cream cheese frosting. Cut into bars.

Crockpot Shredded Beef for Tacos

2 lb chuck roast
2 packets of taco seasoning mix
picante sauce
3/4 cup water

Place chuck roast in slow cooker. Sprinkle 1 packet of taco seasoning over the roast and then pour 1 cup of picante sauce over it. Cook on low for 6 to 8 hours. Remove roast to a cutting board and shred meat with 2 forks.

Wipe out the baked-on stuff in the crockpot and place the meat back in. Sprinkle with about 1/2 a packet of taco seasoning and 3/4 cup water and a bit more picante sauce and stir around. Let heat all the way through on high, stirring occasionally till it is hot.Serve shredded meat in taco shells and tortillas with your favorite taco fixings - we like shredded lettuce, shredded cheese, sour cream, salsa, guacamole, and diced tomatoes.

Homemade Applesauce

Homemade Applesauce

4 lbs apples, peeled, cored and chopped into chunks

1/2 cup sugar (you can cut this in half if you'd like less sweet applesauce)

pinch of salt

1 cup water

cinnamon

1 tablespoon melted butter

Put apple chunks, sugar, salt, and water into a pot. Cook over medium high heat with lid on for about 20 minutes, stirring every couple minutes. In 2 batches place cooked apples in blender and pulse till it reaches desired consistency - my kids like it fairly smooth, but I would probably prefer it nice and chunky. Place blended applesauce into a bowl and sprinkle with cinnamon till it reaches desired cinnamon-ness. Add melted butter and stir it in. Leave out at room temp till it cools down slightly, serve.

Lettuce Wraps

2 teaspoons olive oil
2 (2-oz) skinless, boneless chicken breast halves, cut into thin strips
2 tablespoons gated peeled ginger
2 tablespoons teriyaki sauce
2 tablespoons rice vinegar
1 tablespoon honey
1 teaspoon crushed red pepper
½ teaspoon cornstarch
1 ½ cups grated carrot
1 cup fresh bean sprouts
1 cup snow peas, trimmed & cut lengthwise into thin strips
½ cup sliced green onions
¼ cup sliced almonds, toasted
12 Bibb lettuce leaves

Heat oil in a wok or large nonstick skillet over medium-high heat. Add the chicken and ginger; sauté five minutes or until chicken is done.

Combine teriyaki sauce, rice vinegar, honey, red pepper and cornstarch in a small bowl; stir with a wick. Add teriyaki mixture to chicken mixture in wok, stir in carrot, bean sprouts, now peas and onions. Cook three minutes or until sauce thickens slightly, stirring often. Stir in almonds.
Spoon ¼ cup chicken mixture onto each lettuce leaf; roll up.

Black Bean Soup

1 medium onion, chopped
4 cloves garlic, minced
1 T ground cumin
¼-1 tsp crushed red pepper
2 T vegetable oil
3-16 oz cans black beans, undrained
½ cup chicken broth
3 cups salsa
2 T lime juice

Cook onion, garlic, cumin, and red pepper in olive oil. Blend to puree 2 cans of beans with liquid and broth. Add to pot. Stir in last can of beans, salsa, and lime juice. Serve over rice with sour cream and cheese.

The Best Chocolate Sheet Cake. Ever.

Ingredients
FOR THE CAKE:
2 cups Flour
2 cups Sugar
¼ teaspoons Salt
4 Tablespoons (heaping) Cocoa
2 sticks Butter
1 cup Boiling Water
½ cups Buttermilk
2 whole Beaten Eggs
1 teaspoon Baking Soda
1 teaspoon Vanilla
_____
FOR FROSTING:
½ cups Finely Chopped Pecans
1-¾ stick Butter
4 Tablespoons (heaping) Cocoa
6 Tablespoons Milk
1 teaspoon Vanilla
1 pound (minus 1/2 Cup) Powdered Sugar

Preparation Instructions
In a mixing bowl, combine flour, sugar, and salt.
In a saucepan, melt butter. Add cocoa. Stir together.Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.
In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.

Moist and Chewy Granola Bars

Moist and Chewy (and even mostly healthy) Granola Bars

Dry ingredient mix:
1 2/3 cup quick rolled oats
1/2 cup brown sugar
1/3 cup whole wheat flour
1/2 t. salt
1/2 t. cinnamon
1/4 cup ground flax seed
2-3 cups your choice of nuts and dried fruits (I used sunflower seeds, cashews, almonds, coconut and craisins), chopped coarsely if desired

Wet ingredient mix:
6 T. melted butter
1/2 cup honey
1/4 cup pure maple syrup
1/3 cup peanut or almond butter
1 t. vanilla (optional)

Prepare an 8x8 square pan or an 11x7 rectangular pan by lining it in one direction with parchment paper, allowing some overhang for easy removal after baking. Lightly mist the ends of the pan that are not covered with parchment. Preheat the oven to 350 degrees.

In a medium bowl, mix all of the dry ingredients together until well combined. In a small bowl, mix all of the wet ingredients together, then stir into the dry ingredient mixture until everything is uniformly coated. Press into an even layer in the pan.

Bake the bars for 30 minutes, or until the edges and top are golden. It will still yield to touch in the center, but will set up as it cools. Allow it to cool in the pan for 20 minutes or so before gently lifting it out by the parchment paper overhang onto a wire rack. Once it is entirely cool, cut into bars with a serrated knife. Store in a tightly closed container.

Zucchini Bread with a Twist

Zucchini Bread with a Twist

3 cups flour
2 cups sugar
1 t. each salt, baking soda, nutmeg
1/2 t. cinnamon
1/4 t. baking powder
3 eggs
1/2 cup unsweetened applesauce
1/2 cup oil
1 T. orange zest
2 t. vanilla
2 c. shredded zucchini
1 c. chopped walnuts*
1 c. semisweet chocolate chips*

Combine the dry ingredients in one bowl and the wet ingredients in another bowl. Fold the wet ingredients into the dry ingredients, then pour into two greased 8x4 loaf pans. Bake at 350 for 55-60 minutes or until a toothpick inserted comes out clean. Allow to cool on a wire rack for 10 minutes then remove from pans and cool the rest of the way.

*I used pecans. Not a fan of walnuts.
*I used mini morsels. They distributed nicely through the batter.

Banana Spice Waffles

Banana Spice Waffles

Mix together:

1 cup whole wheat flour

1 1/4 cups all purpose flour

2 T. sugar

2 1/2 T. baking powder

1/2 t. each cinnamon and cloves

dash salt

In a separate bowl, mash one banana very finely. Then stir in:

1/3 cup oil

2 eggs

2 T. molasses

1 2/3 cup milk

Fold into the dry ingredients, then cook per your waffle iron's directions. In our large four-square iron, this made 4 large waffles (a total of 16 squares).

"More, please!" French Toast

French toast is good. But this french toast is even better!

Here you go:
2 eggs
1/4 cup orange juice
1/3 cup milk
1 t. vanilla
1/2 t. cinnamon
6 slices hearty sourdough bread
butter
powdered sugar
maple syrup

Set your skillet to preheat while you whisk together the eggs, OJ, milk, vanilla and cinnamon. When your skillet or griddle is nice and hot, melt a pat of butter on it. Pour the egg mixture into a pie pan and dip 3 slices of bread on both sides in the egg mixture. Cook on each side for 3-4 minutes or until golden and toasty. Melt a pat of butter on each slice before removing to a serving plate. Sprinkle with powdered sugar and drizzle syrup over the top. Mmmm!

BYU Mint Brownies

BYU Mint Brownies

MAKES ONE 9-BY-13 PAN OF BROWNIES.PREP AND COOK: 90 min. COOL: 1 hr.

Ingredients:

1 c. margarine or butter

1/2 c. cocoa

2 Tbsp. honey

4 eggs

2 c. sugar

1 3/4 c. flour

1/2 Tbsp. baking powder

1/2 tsp. salt

1 c. chopped walnuts (optional)

MINT ICING

5 Tbsp. margarine or butter

dash of salt

3 Tbsp. milk

1 Tbsp. light corn syrup

2 1/3 c. powdered sugar

1/2 tsp. mint extract1-2 drops green food coloring

WHIPPED CHOCOLATE GANACHE FROSTING
1 cup cream
2 cups semisweet chocolate chips
1 T. corn syrup

1. Melt margarine and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Add nuts. Pour batter into a greased 9-by-13 baking pan. Bake at 350 degrees for 25 minutes. Cool.

2. Prepare mint icing: Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.

3. Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing.

4. Heat the cream to just simmering on the stove, then pour over the (room temperature) chocolate chips. Let stand 1-2 minutes, then whisk until smooth. Whisk in the corn syrup, then refrigerate for 15-20 minutes or until it is cool. Beat for 5-7 minutes, until it lightens in color and begins to hold beater marks and is spreadable (it'll still be quite soft at this point, but will set up nicely once it touches the cold mint layer).

5. Spread the chocolate frosting over the mint layer and let set for a few minutes before cutting. These must be kept in the refrigerator due to the cream in the frosting. Betcha can't eat just one...

Pesto Chicken

South Beach Diet Quick & Easy Cookbook

4 boneless, skinless chicken breasts
1/2 C pesto
2 oz. shredded part skim mozzarella cheese (1/2 C)
salt and pepper

Heat oven to 375 degrees
Season chicken with salt and pepper. Spread 1/4 cup of the pesto in a 9 x 13 baking dish. Lay chicken breasts over pesto in an even layer and spread remaining pesto on top of chicken.
Cover baking dish with foil and bake chicken until cooked through – 20-25 minutes. Uncover and top with cheese. Bake until cheese is melted, 5 more minutes. Serve hot. I spooned the pesto from the bottom of the pan over the top of the chicken before serving.

Chicken Souvlaki Gyro Style

Chicken Souvlaki Gyro Style

Souvlaki marinade:
3/4 cup balsamic vinaigrette dressing
3 T. lemon juice
1 T. dried oregano
1/2 t. freshly ground black pepper
4 boneless, skinless chicken breast halves

Mix the marinade ingredients in a large ziploc bag. Add the chicken, seal and refrigerate for at least one hour. Preheat a grill to high heat, remove chicken from marinade (discard remaining marinade) and grill on both sides for about 8 minutes each until chicken is cooked through and juices run clear. Let chicken stand for about 10 minutes before slicing into thin strips.

Tzatziki sauce.
1/2 cup seeded, shredded cucumber
1 t. kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 T. lemon juice
1/2 T. rice vinegar
1 t. olive oil
1 clove garlic, minced
1 T. chopped fresh dill
1/2 t. Greek seasoning
kosher salt and coarse pepper to taste

Toss the shredded cucumber with 1 t. kosher salt and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and Greek seasoning. Squeeze the cucumber to remove any excess water, and stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
Hummus
1 can garbanzo beans, drained
1/3 cup tahini (sesame seed paste)
1-2 cloves garlic
1-2 T. lemon juice
1-2 T. olive oil
kosher salt to taste
Place all ingredients in a food processor (preferred) or a blender (but be prepared to be scraping and fussing with it to get it all to process) and pulse on low until ingredients are pureed and well incorporated. Adjust liquid and salt to taste.

Greek vinaigrette dressing:
1 cup olive oil
3 t. garlic powder
3 t. dried oregano
3 t. dried basil
2 t. pepper
2 t. salt
2 t. onion powder
2 t. Dijon mustard
1 1/3 cups red wine vinegar
Mix together all ingredients except the vinegar until well incorporated. Pour in the vinegar and mix vigorously until well blended.

St. Patrick Day Cupcakes

1 3/4 cup flour
1 box (4 serving) pistachio pudding (jello instant)*
3/4 cup chocolate chips
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 1/4 cup milk
1/2 cup oil
1/4 tsp vanilla
1 can cream cheese frosting (or flavor that you like)
- you can also add green food coloring to the frosting - make it even more festive : )

mix ingredients together
put cupcake mix into baking pans
bake at 375 degrees for 18-20 minutes
let cool
frost
add green sprinkles and/or green m&m's to the top
(remember that they do have bags of ALL green M&M's)
* you don't have to use the pistachio pudding, especially if you or someoneyou love has a nut allergy. The pudding is to make the cupcakes green - you can just use green food coloring though.

Black Eyed Pea Salsa

Black Eyed Pea Salsa


FOR THE DRESSING:
½ cups Olive Oil
⅓ cups White Wine (or Regular) Vinegar
2 Tablespoons (to 3 Tablespoons) Sugar
1 teaspoon Celery Seed
½ teaspoons Dry Mustard
½ teaspoons Salt
Freshly Ground Pepper, to taste
_____
Vegetables
3 stalks Celery Finely Chopped
3 stalks Green Onions, Sliced
1 whole Red Bell Pepper, chopped
1 whole Cucumber, Peeled, Seeded, And Chopped
1 whole Jalapeno (optional), Seeded And Chopped
1 cup (or More If Desired) Chopped Cilantro
2 cans Black-eyed Peas, Drained


Preparation Instructions
Mix together dressing ingredients. Set aside.
Combine all vegetables (except cilantro) with black eyed peas. Pour dressing over the top and gently stir together. Add cilantro and stir gently.
Cover and refrigerate for at least an hour. Serve with tortilla chips.

Buffalo Chicken Dip

Buffalo Chicken Dip
2 (8 ounce) packages cream cheese, softened
1 1/2 C of shredded or diced chicken
1 cup ranch dressing
3/4 cup red hot sauce (I used Frank’s Red Hot Wing sauce)
1 1/2 C shredded cheddar cheese
Frito corn chips, Scoops

Mix cream cheese, ranch dressing and red hot sauce together. Add in shredded chicken. Place mixture in a pie pan that has been sprayed with Pam. Bake at 350 degrees for 15 minutes. Sprinkle cheese on top and bake for another 10-15 minutes until nice and hot and bubbly.
Serve with Fritos.

Pear Blueberry Crisp

Crisp topping:
1 cup butter
1 cup brown sugar
1 cup whole wheat or all purpose flour
2 cups quick cooking oats
1 t. ground cinnamon
1/4 cup ground flaxseed (optional)


Fruit filling:
5 large pears, peeled and diced
2 cups fresh blueberries
1 lemon, juiced and zested
1/4 - 1/3 cup sugar (depending on how sweet your fruit is)
3 T. cornstarch
1 t. cinnamon


Preheat the oven to 375 degrees. Make the crisp topping by softening the butter and working in the rest of the ingredients until well combined and crumbly. Into a 9X13 pan, zest the lemon and squeeze the juice. Add the diced pears and toss gently until uniformly coated. Add the blueberries. In a small bowl, combine the sugar, cornstarch and cinnamon until well mixed, then sprinkle evenly over the fruit. Stir gently until evenly distributed, then spread the crisp topping over the top in an even layer. Bake for 25-30 minutes, until the filling is bubbly and the crisp topping is golden brown.

Chicken Pot Pies (Freezer Meal)

Not the kind of pies you think about on Pi Day? It's the kind I think about.

Chicken Pot Pies (Freezer Meal)

2/3 cup butter
2/3 cup chopped onion
2/3 cup flour
2 cans -14 oz each, low sodium chicken broth
1 cup half and half or milk
1 teaspoon salt
1 teaspoon chicken bouillon granules
1/4 teaspoon onion powder
1/2 teaspoon pepper
1/4 teaspoon Mrs. Dash (original blend)
4 cups cubed cooked chicken
4 cups frozen mixed vegetables
2 packages refrigerator pie crusts, or homemade pie crusts (enough for 2, 2-crust pies)

In a saucepan melt the butter over medium high heat. Add onion and cook for 2 minutes, until tender. Whisk in flour, salt, chicken bouillon, onion powder, Mrs. Dash, and pepper until well blended. Gradually add the chicken broth and half and half, cooking and stirring until bubbly and thickened. Stir in chicken and vegetables. Remove from heat. Allow filling to cool.

Method I - Preferred Freezer Meal Method:
Divide filling in half and pour into 2 gallon size ziplock bags. Freeze each filling bag in a larger ziplock with a box of refrigerator pie crusts. Label with cooking instructions.

Method I Cooking Instructions:Thaw filling and pie crusts in the fridge overnight. Allow pie crust to come up to room temperature. Line a pie plate with one pie crust, fill with thawed chicken filling, cover with the other pie crust, pressing edges together to seal. Tuck top crust under edge of bottom crust, flute edges, and cut slits in the top of the crust to vent. Bake in a preheated 425 degree oven for 30-40 minutes or until golden brown and filling is bubbly. During last 15-20 minutes of baking cover the edges of the pie with strips of foil to prevent over-browning. Let stand for 10 minutes before cutting.

Method II - Pre-Assembled Pies Freezer Meal Method (more convenient for making, but results in a moist crust):
Line 2 pie plates (foil pie plates are available at most grocery stores) with 2 pie crusts. Add half of the cooled filling mixture to each pie and top with remaining 2 pie crusts. Tuck top crust under bottom crust, pressing together to seal. Flute the edges. Cut slits in the top of the crust. Place the assembled pot pies onto a cookie sheet and freeze solid in the freezer. Once pies are completely frozen, cover with plastic wrap and then foil. Label with cooking instructions and freeze.

Method II Cooking Instructions:Thaw completely. Heat oven to 425. Bake for 30 - 40 minutes or until golden brown and filling is bubbly. During last 15-20 minutes of baking cover the edges of crust with strips of foil to prevent over-browning. Let stand for 10 minutes before cutting. **Will take considerably more time to bake from frozen.

Deviled Eggs

Deviled Eggs

We eat a lot of eggs around here...

6 hard boiled eggs
1/4 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3 tablespoons mayonnaise
paprika, to sprinkle on after

Peel eggs, cut eggs in half taking out the yolks. In a food processor combine yolks, salt, dry mustard, pepper and mayonnaise. Blend until smooth. Put egg mixture into a quart size ziplock and snip one corner, use to pipe yolk mixture into the egg whites. Sprinkle with paprika.

Chocolate Covered Egg Attacks

Egg Attacks
Get ready for Easter.

1/4 cup firmly packed brown sugar
1/4 cup butter
3/4 cup powdered sugar
1/2 cup creamy peanut butter
1 teaspoon vanilla
12 oz semi sweet chocolate chips
2 tablespoons butter flavored shortening

In a microwave safe bowl, microwave brown sugar and butter in 30 second intervals, stirring between each, until brown sugar is melted. Stir in powdered sugar, peanut butter, and vanilla. Shape mixture into a ball and wrap in plastic wrap. Refrigerate for 1 hour.

Take out of fridge and shape mixture by teaspoonfuls into egg shapes. Place on a cookie sheet covered with wax paper and refrigerate for 30 minutes.In a microwave safe bowl microwave chocolate chips and butter flavored shortening in 30 second intervals, stirring between each, until chocolate is smooth. Let sit to cool slightly. Using the tines of 2 forks roll eggs in chocolate to coat. Place chocolate covered eggs on parchment or wax paper to dry. When dried remove eggs to an air tight container and there they can keep for a week.

Chicken Divan

Chicken Divan - No canned soup, No mayonnaise!

4 boneless, skinless, chicken breasts, cubed
saltpepper
2 cups heavy cream
2 cups chicken broth (can add a little more to make the rice a bit saucier)
2 tablespoons dijon mustard
2 cups Minute Rice
2, 10 oz packages frozen broccoli florets, thawed
8 oz or 2 cups shredded cheddar cheese
1 sleeve Ritz crackers, crushed

Heat the oven to 450 degrees.Pat the chicken dry and then cut into 2 inch chunks. Spray a 9x13 baking dish with non-stick spray and then spread chicken in the bottom of the dish. Season chicken with salt and pepper.Whisk cream, broth and mustard together in a large microwave safe bowl. Cover loosely with plastic wrap. Heat in microwave on high for 7-8 minutes (until boiling). Stir rice into the cream mixture and pour over the chicken. Bake uncovered for 20 minutes.

Remove from oven.Pat the broccoli dry, then combine with the cheddar cheese and stir into the chicken and rice mixture (I just kind of pressed it into the top, but you can mix it in). Sprinkle with Ritz cracker crumbs. Bake for 5-10 minutes or until the broccoli is hot and the crumbs are browned.

Pumpkin Pancakes

Pumpkin Pancakes
Makes me hungry just thinking about it.

Mix your favorite pancake mix according to the package directions.
Then for every 1 cup of dry pancake mix used add:
1/4 cup canned pumpkin
1/4 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon pumpkin pie spice

Pineapple Carrot Bread

I've been looking for this recipe for some time. I am so happy to have found it!!

Enjoy



Pineapple Carrot Bread
2 cups sugar
3 cups flour
1 1/2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 eggs
1 cup oil (I used canola)
1 cup crushed pineapple, undrained and chopped up more in a blender
1 cup grated carrots (about 3 carrots)
2 teaspoon vanilla

In mixing bowl, combine sugar, flour, cinnamon, baking soda, and salt. Mix a little. Add other ingredients in the order listed, mixing between each addition.

Pour into 2 loaf pans that have been greased and floured very well (you can also spray the pans really well with Baker's Joy Spray with flour).

Bake at 325 for 1 hour. Remove from pans immediately to cool on wire racks. Yum!

Italian Sausage Spaghetti

Italian Sausage Spaghetti

1 package Italian turkey sausage links, cut into 1/2 pieces
1 cup diced onions
3 Tbs sugar
1 tsp dried oregano
1/2 tsp salt
2 cloves minced garlic
28 oz can crushed tomatos (undrained)
15 oz can tomato sauce
12 oz can tomato paste
1 1/2 lbs spaghetti (so about 3 dinners for us)

Cut up the sausage and throw it in the bottom of the slow cooker. Combine the rest of the ingredients, except the spaghetti of course, pour that in over the sausage and leave it be!

Cook in crock pot on low for 8-10 hours.

Leftover sauce can be placed in a gallon ziploc bag, thow in freezer flat. Thaw and microwave to eat later!

Boil pasta according to the directions and viola!

Peppermint Cookies

Peppermint Cookies
1/2 C butter
1 C sugar
1 egg
1/2 tsp salt
1 tsp vanilla
pink or red food coloring
1 1/2 tsp baking powder
1 3/4 C flour
1 C mint chocolate chips
candy canes, crushed

Preheat oven to 375 degrees. Grease cookie sheet
Cream together sugar, butter, egg, salt and food coloring. Stir in baking powder, flour and vanilla. Add chocolate chips. Roll dough into ball, dip in crushed candy canes. Bake 10 minutes.

Snowball Cookies

Snowball Cookies
2 sticks butter, softened (1 cup)
3/4 cup sugar
2 cups flour
1 cup finely chopped walnuts
8 oz. chocolate kisses
powdered sugar for dusting

Cream butter and sugar well until smooth. Add flour and then walnuts. Gather dough into disk-shape and wrap in plastic. Refrigerate at least 1/2 hour. Preheat oven to 350 degrees. Remove foil from kisses and insert one inside a ball of dough 1 inch in diameter. Make sure each kiss is completely covered by dough. Bake on ungreased baking sheet for 12 minutes, until just cooked through. Roll in powdered sugar after cooled.

Ginger Chicken

chicken breast- skinless boneless sliced(as much as you will need to feed your family)
1/2 cup soy sauce
1/4 cup orange juice
3 tbs chopped green onions
1 tbs grated fresh ginger
1 tbs lemon juice
1 tbs honey
1 tsp dried basil
1/2 tsp pepper
1/4-1/2 tsp crushed red pepper
4 garlic cloves minced

mix together. marinate with chicken for 30 minutes
drain chicken reserving marinade
cook chicken in non-stick skillet add oil, sauté 5 minutes
add marinade cook until done
serve over rice

Chinese Noodle Salad

Prep time: 20 minutes
Serves a BUNCH! Great for a party.
16oz Spaghetti cooked
2 boneless, skinless chicken breast poached , cooled and cut*
1 bunch green onions , including tops
½ cup chopped pecans and almonds
¾ - 1 cup vegetable oil
2 ½ tbs. sesame oil
2 tbs. ground coriander
¾ cup soy sauce
1 scant tsp. Hot chili oil (or to taste)

In a large bowl combine chicken, green onions , nuts and pasta.
In a small sauce pan, over medium heat. Heat oils and sesame seeds until seeds turn light brown. Remove from heat.Carefully add coriander and soy sauce. Stir in chili oil.
Pour over chicken mix well. Refrigerate at least 3 hours.

*To poach Chicken: boil water - place chicken in pan
Cook for 8 minutes…the chicken turns out perfect every time!
Then season it with salt and pepper *

Coconut Macaroons

2-1/2 to 3 C. Flaked Coconut
2/3 C Sugar
4 Tbl. Flour
1/4 Tsp Salt
4 Egg whites
1 tsp. Vanilla
1 tsp. Almond Extract
3/4 C. chopped Pecans
1 C. Semisweet Chocolate Chips
1/2 tsp. Butter and Vanilla Flavor (optional)

(Just use a large spoon to mix, not beaters) Combine the coconut, sugar, flour and salt. Stir in chocolate chips and pecans. Add egg whites and extracts stirring gently. It will seem dry at first but just keep stirring and folding until it's moist all the way through.Drop by teaspoonfuls onto a cookie sheet lined with parchment paper. Bake at 325 for 18-20 minutes.

Pasta Basta

1 T. red pepper flakes
olive oil to cover bottom of pan
3 T. minced garlic
1 c. pine nuts
8 ½ oz. sundried tomatoes – julienne
1 ¼ c. calamata olives
3 oz fresh basil chopped
salt and pepper to taste
3 c. cooked chicken – sliced or cubed
1 lb. penne pasta cooked to al dente
12 oz. cheese tortellini cooked to al dente
½ lb. feta cheese

Cook red pepper flakes in enough olive oil to coat the bottom of a large pan over medium heat. The longer you cook – the hotter it gets. Be careful not to burn. Add garlic, pine nuts and tomatoes. Cook for a couple of minutes. Add olives and basil cook for a couple more minutes. Add cooked chicken and pasta. Add salt and pepper to taste. Top with feta cheese, toss and serve.

Pumpkin Cookies - Yet another version.

I'm thinking I may need to have a recipe bakeoff to decide which is the best.

1 box yellow cake mix
1/2 C. quick oats
2 tsp. pumpkin pie spice
1/4. tsp. nutmeg
1 can (15 oz.) pumpkin
1 egg2 Tbsp. oil
1/2 C. mini chocolate chips (optional - but I always like adding)

Frosting:
powdered sugar
orange juice (no/low pulp)

In a large bowl, mix cake mix, oats and spices. In a separate bowl mix pumpkin, egg and oil. Pour pumpkin mix into dry mix; add chocolate chips. Mix until just moistened. Drop onto lightly sprayed cookie sheets, large spoonfuls. Slightly flatten with spoon (they don't really spread, more like puff up). Bake at 350 degrees for 20 mins.

For frosting, mix with a mini rubber spatula sugar and orange juice until it gets to a frosting consistency. Make sure to use a tiny bit of orange juice at a time and add a little more as needed. Spread over cooled cookies.