Sunrise Breakfast Casserole *

24 oz breakfast sausage links
9 eggs
3 cups milk
1 1/2 tsp ground mustard
1 tsp salt
1/2 tsp pepper
30 oz frozen hash browns, thawed
8 oz shredded cheddar cheese
1 red bell pepper, diced
1/3 cup sliced green onions

Arrange sausages on an ungreased shallow baking pan.  Bake at 375 for 15-20 minutes, turning links over halfway through cooking.  Place cooked sausage on plate covered in several layers of paper towels to soak up grease.  Allow sausages to cool slightly and then cut into 1/4 inch coins.  In a large bowl, whisk eggs, milk and seasonings.  Add sausage, hash browns, cheese, bell pepper and onions.  Pour into a greased 13x9 pan.  Cover and refrigerate overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 for 65-75 minutes, or until a knife inserted in the center comes out clean.  Let stand 10 minutes before serving.

Serves 16

Turkey Monte Cristo Burgers *

Savory Cristo Toast:
4 eggs
1/2 cup grated parmesan cheese
1/2 lemon, juiced
Salt and pepper to taste
EVOO and butter to coat griddle
8 slices Italian bread

Burgers:
1 1/2 pounds ground turkey
1/2 cup fresh chopped parsley
1 1/2 Tbsp capers, chopped (can go up to 3 Tbsp if you really like capers)
1 lemon, zested and juiced
1 1/2 Tbsp onion powder
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
2 Tbsp EVOO
1/2 large onion, cut into large slices
6 cups fresh spinach

Preheat oven to 200.  Heat griddle over medium.  In a bowl, beat eggs with cheese, lemon juice, salt and pepper.  Drizzle the griddle with EVOO and a pat of butter.  Coat the bread in the egg mixture and cook until golden, about 3 minutes on each side.  Transfer the cooked toasts to a baking sheet and keep warm in the oven.

Increase the griddle heat to medium-high.  In a large bowl, combine turkey, parsley, capers, lemon zest, onion powder, garlic, salt and pepper.  Form the mixture into 4 patties.  Drizzle griddle with EVOO, add patties and cook until browned and cooked through, 6-7 minutes per side.  Drizzle the burgers with the lemon juice and divide among 4 toasts.  Add a small amount of EVOO to griddle and cook onions for 3-4 minutes.  Then add spinach to griddle; toss until wilted, then season.  Pile the spinach and onions on the burgers and top with remaining toasts.

Serves 4

Sauteed Onions *

3 Tbsp EVOO
3 Tbsp rice wine vinegar
2 tsp dried oregano
1/4 tsp salt
1/8 tsp freshly ground pepper
2 large red onions, cut into 1 inch wedges
2 Tbsp pine nuts, toasted
2 Tbsp raisins

In deep saute pan, mix the EVOO, vinegar, oregano, salt and pepper.  Add the onion wedges and toss to coat.  Saute, stirring occasionally, until onions are tender and translucent, about 20-30 minutes.  Toss in the toasted pine nuts and raisins and season with additional salt and pepper.

Serves 6

Balsamic Burgers *

1 cup ketchup
2 Tbsp reduced balsamic vinegar **
2 Tbsp EVOO
2 onions, thinly sliced
Salt and pepper
1 1/2 pounds ground beef, at least 85% lean
1/4 cup beef broth
2 Tbsp chopped fresh rosemary
2 Tbsp thinly sliced sage leaves
1 1/2 tsp garlic powder
Sliced Gruyere cheese
Focaccia buns

To reduce balsamic vinegar:
Begin with 4-5 Tbsp balsamic vinegar in a small saucepan over medium heat.  Cook until reduced  to 2 Tbsp or until balsamic vinegar is slow to pour off of a metal spoon.

For the ketchup:
Mix the ketchup and the balsamic reduction.

For the burgers:
In a large skillet, heat 2 Tbsp EVOO over medium low heat.  Add the onions and season with salt and pepper.  Cook the onions, stirring occasionally, until deep golden and very sweet, about 35 minutes.  If needed, as the onions cook, add a small amount of water to keep them moist. 

Preheat skillet.  In bowl, combine beef, beef broth, rosemary, sage and garlic powder.  Season with salt and pepper and form into 4 patties. 

Drizzle patties with some EVOO and cook turning only once, about 8 minutes for medium rare.  During the last minute of cooking, top with cheese.  Divide the burgers among the focaccia bottoms.  Top each with onions, balsamic ketchup and focaccia tops.

Serves 4

Pineapple Cream Cheese Dessert *

Crust:
2 1/2 cups crushed vanilla wafers
1/2 cup butter

Layers:
2 cups powdered sugar
1/2 cups butter, softened
8 oz cream cheese, softened
8 oz cool whip
20 oz can crushed pineapple, drained well (*very important to drain very well!)

Melt butter in microwave and allow to cool slightly.  Combine the cookie crumbs and butter and toss together until mixed well.  Press 2 cups of the crumb mix firmly into a 9x9 square pan. 

Beat cream cheese and butter together until very creamy.  Slowly add powdered sugar until all mixed together.  Add the can of very well drained pineapple and cool whip and stir in with a spatula.  Spread the pineapple mix over the crust.  Sprinkle the remaining cookie crumb mixture on top.  Refrigerate for at least 4 hours. 

Sweet & Savory BBQ Meatballs *

Meatballs:
1 onion, very finely chopped
1 1/2 sleeves saltine crackers, finely crushed
2 pounds ground beef
3 eggs
salt and pepper
3 Tbsp honey mustard
1/2 cup ketchup
1 tsp Worcestershire sauce

Sauce:
1/4 cup ketchup
3/4 cup barbecue sauce
1 cup brown sugar

Preheat oven to 400 degrees.  In a large bowl, place onion, cracker crumbs, ground beef, 3 eggs, salt and pepper, honey mustard, and 1/2 cup ketchup, and Worcestershire sauce.  Using your hands, mix well.  Line 2 cookie sheets with foil and spray with non stick cooking spray.  Roll the meat into 2 inch balls and lay them out evenly on the trays.  Bake them in the oven for 20 minutes.  While the meatballs are cooking, combine 1/4 cup ketchup. 3/4 cup barbecue sauce, and brown sugar.  When the meatballs have a crispy dark brown exterior, take them out of the oven and drizzle about 2 teaspoons of sauce over each one.  Put back in the oven for 15 minutes to allow the sauce to heat through and get all sticky and wonderful. 

Makes approximately 48 meatballs.

Corn & Ricotta Pasta *

1 pound medium shells pasta, cooked and drained
3 cans corn, drained
1/2 large red onion, chopped
2 large cloves garlic, minced
4-6 oz fresh spinach
1 container ricotta cheese (15 oz)
1/2 tsp dried basil

Combine the corn, onion, and garlic in pan and saute until tender, about 4-6 minutes.  Season with salt and pepper.  Toss pasta and spinach in pan with vegetables and stir until spinach is wilted.  Mix in ricotta cheese and basil. 

Serves 4

Chicken Noodle Casserole *

2 cups uncooked egg noodles
2 cups cubed cooked chicken
16 oz package frozen peas, carrots, green beans and corn
1 1/2 cup milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 tsp salt
1/2 tsp pepper
1/2 cup chopped onion
3 Tbsp melted butter
1 tsp garlic powder
1/4 tsp basil

Cook noodles according to package directions.  In a large bowl, combine remaining ingredients.  Drain noodles and add to chicken mixture.  Transfer to greased 13x9 baking dish.  Bake at 375 for 30-40 minutes, or until all is heated through.

Lemon Thyme Whipped Ricotta *

15 oz part skim ricotta
2 Tbsp chopped fresh thyme
2 Tbsp chopped fresh chives
2 tsp freshly grated lemon zest
1/4 cup lemon juice
1 1/2 tsp freshly ground pepper
1/2 tsp salt
1 tsp EVOO
Fresh vegetables or triscuits for dipping

Combine all except EVOO in a food processor and puree until smooth.  Transfer to a serving bowl.  Smooth with the back of a spoon.  Drizzle with oil and sprinkle with fresh thyme.

Serves 8

Quinoa Veggie "Fried Rice" *

2 Tbsp olive oil, divided
2 eggs, beaten
2 cloves garlic, minced
1 onion, minced
8 oz mushrooms, sliced
1 head broccoli, cut into florets
1 zucchini, chopped
1/2 cup frozen corn
1/2 cup frozen peas
2 carrots, peeled and grated
3 cups cooked quinoa
1 Tbsp grated fresh ginger
3 Tbsp soy sauce
2 green onions, sliced
Sriracha, for serving

Heat 1 Tbsp olive oil in skillet.  Add eggs and fry until cooked through, about 2-3 minutes per side, flipping only once.  Let cool before dicing into small pieces.  Heat remaining 1 Tbsp olive oil in large skillet.  Add garlic and onion.  Cook, stirring often, until onions have become translucent, about 4-5 minutes.  Add mushrooms, broccoli, and zucchini.  Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.  Add corn, peas, carrots, and quinoa.  Cook, stirring constantly, until heated through.  Add ginger and soy sauce, and gently toss to combine.  Cook, stirring constantly, until heated through, about 2 minutes.  Stir in green onions and eggs.  Serve immediately, drizzled with Sriracha, to taste.

Serves 4

Vegetable Lasagna Stacks *

3 zucchini, cut into 1/4" thin long slices
1 lemon, zested and juiced
2 Tbsp EVOO
1 pound ricotta cheese
1/4 cup heavy cream
5 Tbsp chopped fresh parsley
2 Tbsp chopped fresh oregano
1 large beefsteak tomato, thinly sliced
2 oz thinly sliced salami
2 Tbsp refrigerated pesto

In a small bowl, toss the zucchini with the lemon zest, lemon juice and EVOO; season with salt and pepper.  In a bowl, combine the ricotta, cream, parsley and oregano; season with salt and pepper.  Build individual lasagnas on plates by stacking three layers each of the zucchini, the ricotta mixture, salami, and tomato slices.  Top with pesto.

Serves 4

Avocado and Shrimp Chopped Salad *

Dressing:
5 Tbsp light sour cream
3 Tbsp EVOO
3 Tbsp rice wine vinegar
1 Tbsp chopped fresh dill
1 tsp onion powder
2 cloves garlic, minced
3/4 tsp dry mustard
1/4 tsp salt

Shrimp & Salad:
1 pound shrimp, cooked, peeled and deveined
2 tsp EVOO
2 tsp lime zest
Juice of half lime
1/4 tsp kosher salt
1/4 tsp black pepper
1 can whole kernel corn, drained
4 cups chopped romaine lettuce
3/4 cup finely chopped red cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup grape tomatoes
1 avocado, diced
2 slices crisply cooked bacon, diced

Dressing:  Puree all ingredients in food processor until well blended and smooth.

Shrimp and Salad:  Preheat saute pan.  Toss shrimp with 2 tsp oil, lime zest, lime juice, salt and 1/4 tsp pepper in pan.  Add corn.  Mix and saute until all ingredients are warm.  Combine the lettuce, cabbage, red pepper, onion, tomatoes, avocado and bacon in a large bowl.  Drain the shrimp and corn mixture then add to salad.  Season with pepper.  Dress individual servings with dressing as desired.

Serves 4

Fully Loaded Baked Potato Salad *

3 pounds red potatoes
1 cup sour cream
1/2 cup mayonnaise
1 package of bacon, cooked and crumbled
1 small onion, chopped
Chives, to taste
1 1/2 cups shredded cheddar cheese
Salt and Pepper to taste

Wash and cut the potatoes into bite sized pieces.  Cover with water and boil until fork tender, about 20-25 minutes.  Do not overcook.  Drain the potatoes.  If you want to serve this cold, put cooked potatoes in the refrigerator for 1-2 hours.  Mix the mayo and sour cream together in bowl.  Add to the potatoes.  Then add the onion, chives, cheese, bacon, salt and pepper.  Top with additional shredded cheddar cheese before serving. 

Intense Strawberry Preserves *

4 pounds fresh strawberries, washed and patted dry
3 cups sugar
1/3 cup lemon juice

Hull strawberries and cut in half.  Combine with sugar and lemon juice in large bowl.  Cover and let stand for 4 hours at room temperature or refrigerate overnight.  When ready to cook, prepare canning jars.  Place saucer in freezer for later use.  Stir the strawberries to evenly distribute the sugar and transfer to a heavy 6-8 quart nonreactive pot.  Place over medium heat and cook, stirring frequently, until the sugar has melted completely and the strawberries begin to foam, about 5-15 minutes.  Increase the heat to high and boil rapidly, stirring frequently and scraping the bottom with a heatproof spatula to prevent sticking, until the mixture looks thick, shiny and darker, about 15-20 minutes.  If the jam begins to boil close to the top of the pot or scorch on the bottom, immediately reduce the heat.  To test if the preserves are ready, remove from heat and place a little of the preserve liquid on the saucer in the freezer.  Return to the freezer for 3-4 minutes.  Tilt the plate, if the preserve liquid runs, continue to boil the preserves for a few more minutes.  If it does not run, the preserves are ready.  Skim excess foam from the surface.  Fill prepared jars to within 1/4 inch of the rim.  Place lids and rims on jars place in water bath for 5-7 minutes. 

Makes 8 half pint jars

Apple, Carrot and Cabbage Salad *

2 1/2 Tbsp EVOO
1 Tbsp orange juice
2 tsp rice wine vinegar
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin
3 cups shredded carrots
1 cup chopped red cabbage
1 large crisp red apple, chopped
1 1/2 tsp cilantro
4 Tbsp sunflower seeds
Freshly ground pepper, to taste
1 Tbsp lime juice
**Great with sliced cooked chicken**

Whisk oil, orange juice, vinegar, salt, cinnamon, and cumin in a large bowl.  Add carrots, cabbage, apple, cilantro, and sunflower seeds.  Mix well.  Top with pepper and lime juice.

Add chicken, if desired.

Serves 6

Kale & Gruyere Panini *

1 Tbsp EVOO
1 small onion, finely chopped
2 Tbsp balsamic vinegar
1 clove minced garlic
8 cups chopped kale
1/4 cup water
1/4 tsp salt
8 slices thick country bread
Olive oil cooking spray
1 cup shredded gruyere cheese
1 tomato, cut into 8 slices

Heat oil in large skillet.  Add onion and cook, stirring frequently, until golden brown.  Add vinegar and cook until almost evaporated.  Add garlic and cook, stirring, about 30 seconds.  Add kale, water and salt.  Stir, cover and cook, stirring occasionally, until the kale is wilted and the water has evaporated, about 5 minutes.  Remove from heat.  Preheat panini maker.  Coat one side of each slice of bread with cooking spray.  With sprayed side down, spread the kale mixture on 4 slices of bread.  Top each with 1/4 cup cheese and 2 slices tomato.  Top with the remaining bread, sprayed side up.  Press in the panini make until crispy. 

Serves 4

**Despite this sandwich being meat free, my husband said it was good.  But, he would like bacon next time!

Sweet Onion Pie *

1 1/2 cups crumbled buttery round crackers
6 Tbsp butter, softened
2 cups thinly sliced sweet onions
2 cloves garlic, minced
2 eggs
3/4 cup whole milk
1 Tbsp minced chives
1/2 tsp salt
3/4 cup shredded mozzarella cheese
1 pinch paprika
Fresh Parsley

Preheat oven to 350.  In a mixing bowl, combine crackers and 4 Tbsp butter, until well blended.  Press onto bottom and up sides of 9 inch pie plate.  Refrigerate until needed.  Melt remaining 2 Tbsp butter in skillet.  Saute garlic and onion until tender, about 10-12 minutes.  Arrange onions over cracker crust.  Let onions cool for about 5 minutes, so as to not scramble the egg mixture that will be poured over.  Beat eggs, milk, chives, and salt in a bowl until well blended.  Pour mixture over cooled onions.  Sprinkle with mozzarella and paprika.  Bake in preheated oven for 35 minutes or until knife inserted in center comes out clean.  Serve hot or at room temperature. 

Serves 6

Queso Chicken Chili *

1 pound boneless, skinless chicken breasts
3 cups salsa
1 1/2 cups water
1 tsp cumin
2 tsp chili powder
1/2 tsp salt
3 bell peppers, minced
1 can corn, drained
1 jalapeno pepper, ribs and seeds removed, minced
1 can black beans, rinsed and drained
4 oz cream cheese
6 oz pepper jack cheese
cilantro for topping

Place chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the crockpot.  Cover and cook on high for 3-4 hours.  When the chicken is done, shred the meat in the crockpot.  Put bell peppers, corn, jalapeno, and beans in crockpot and stir.  Add rest of salsa and cream cheese to crock pot and stir.  Occasionally stir until cream cheese is melted.  If needed, add 1/2 cup of water to crockpot to get consistency desired.  Let simmer for 15 minutes.  Stir in pepper jack cheese and sprinkle with cilantro. 

Mushroom Asiago Chicken *

1 pound boneless skinless chicken breast
2 cups mushrooms, cut in half
1 clove garlic, minced
1 tsp thyme
1 1/2 cups chicken broth
1/2 cup seasoned flour (add 1 tsp salt and 1/2 tsp black pepper to flour)
2 Tbsp butter
2 Tbsp olive oil
1/2 cup heavy cream
1/2 cup shredded asiago cheese
1/2 tsp salt
1/4 tsp pepper

Pound chicken breast with mallet between 2 sheets of waxed paper until meat is uniform thickness of about 1/4 to 1/2 inch thick.  Cut into serving size pieces.  Heat the butter with 1 Tbsp of olive oil in skill over medium heat.  Dredge chicken in seasoned flour.  Add to hot oil/butter in skillet.  Saute until golden on each side.  Remove from pan.  Add remaining olive oil to skillet.  Saute mushrooms and garlic until mushrooms begin to brown.  Add chicken broth, scraping up all the browned bits at the bottom of the pan.  Add the thyme to mushroom mix.  Add the chicken back to the pan.  Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes.  Remove chicken from pan.  Add the cream and heat through.  Add the asiago cheese.  Stir constantly over low heat until the cheese is melted.  Continue cooking until sauce reduces slightly and thickens.  Add chicken back to the pan and heat through. 

Serves 4

Farmer's Casserole *

4 cups frozen hash brown potatoes
8 oz shredded pepper jack cheese
1 1/2 cups cooked ham, diced
1/4 cup chopped green onions
4 eggs, beaten
12 oz evaporated milk
1/4 tsp black pepper
1/8 tsp salt

Preheat oven to 350.  Grease a 2 quart baking dish.  Arrange has brown potatoes evenly in bottom of dish.  Cover evenly with shredded pepper jack cheese, ham, and green onions.  In bowl, mix eggs, evaporated milk, pepper and salt.  Pour egg mixture over potato mixture.  Bake for 45-55 minutes or until a knife inserted in the center comes out clean.  Let stand 5-10 minutes before serving. 

Serves 6-8

Broccoli Potato Soup *

1 Tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
20 oz chopped frozen broccoli, thawed
16 oz potato, peeled and chopped
6 cups chicken broth
1/4 tsp nutmeg
Salt and pepper to taste

Heat oil in saucepan.  Saute onion and garlic until tender.  Mix in broccoli, potato and chicken broth.  Bring to a boil, covered.  Then reduce heat and simmer, uncovered, for 15 minutes, or until vegetables are tender.  With a hand mixer, puree mixture until smooth.  Stir in nutmeg, salt and pepper.

Serves 6

Grilled Guacamole *

5 avocadoes, halved and pitted
1/2 cup diced red onion
1-4 jalapeno peppers, seeded and minced (depends on how hot you want it!)
1/2 cup sour cream
3 Tbsp lime juice
3/4 tsp garlic salt
1/2 tsp hot pepper sauce, or to taste
12 cherry tomatoes, quartered
2 Tbsp chopped fresh cilantro

Preheat grill and lightly oil grate.  Cook avocadoes on gill until just slightly browned and carmelized.  Cool to room temperature, then remove skins an cube.  Place 1/2 cup of the avocado into a mixing bowl and mash together with onion, jalapenos, and sour cream.  Stir in lime juice, garlic salt, and hot pepper sauce.  Gently fold in remaining avocado, tomatoes and cilantro. Chill 30 minutes before serving.

Makes 4-5 cups

Edamame Bean Salad *

16 oz corn, frozen or canned
1 sweet onion, diced
1 (16 oz) package shelled edamame
1 can black beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
1 (12 oz) jar roasted red peppers, drained and chopped
1 tsp sea salt
1 tsp ground cumin
1/4 cup chopped fresh cilantro or 2 Tbsp dried cilantro
2 Tbsp freshly squeezed lime juice

Heat corn in large skillet; cook and stir for 2 minutes.  Stir in diced onion; cook and stir until onion has softened and turned translucent, about 3-4 minutes.  Stir in shelled edamame, black beans, garbanzo beans, roasted red peppers, sea salt and cumin.  Cook and stir until heated through, about 3-5 minutes.  Remove from heat.  Add cilantro and lime juice; toss to combine.  Serve warm or cold. 

Serves 12

Pear Pockets *

1 (8 oz) pkg refrigerated crescent rolls
1/4 cup peanut butter
1 pear, chopped and divided
1/2 tsp ground cinnamon
1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees.  Spray baking sheet with nonstick spray.  Combine 2 crescent roll triangles by overlapping the seams, creating a square.  Repeat with remaining dough to form 4 squares total.  Spread 1 Tbsp peanut butter in the center of each square; top with pieces of pear.  Sprinkle 1/8 tsp cinnamon over pear pieces; top with cheddar.  Fold one corner of a square over to completely cover filling, creating a triangle.  Seal edges together.  Repeat with remaining squares.  Arrange pear pockets on baking sheet.  Bake until dough is lightly browned, about 10-15 minutes.

Serves 4

Quick Blackberry Cobbler *

3/4 stick butter
1 cup flour
1 1/4 cups sugar
2 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 1/2 cups blackberries

Melt butter in microwave in 9x9 dish.  In bowl, mix flour, 1 cup sugar, baking powder, salt and milk.  Pour into the 9x9 dish (on top of the butter)....no need to stir.  Put blackberries on top of batter.  Sprinkle with remaining 1/4 cup sugar.  Bake at 350 degrees for 35-45 minutes.

Overnight Blueberry French Toast *

12 slices day old bread, cut into 1 inch cubes
2 (8 oz) packages cream cheese, cut into 1 inch cubes
2 cups fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 Tbsp butter
1/2 tsp lemon juice

Lightly grease 9x13 dish.  Arrange half the bread cubes in the dish and top with cream cheese cubes.  Sprinkle 1 cup of the blueberries over cream cheese and top with remaining bread cubes.  In a large bowl, mix eggs, milk, vanilla, and maple syrup.  Pour over bread cubes.  Cover and refrigerate overnight.  Remove bread cube mixture from refrigerator about 30 minutes before baking.  Preheat oven to 350.  Cover and bake 30 minutes.  Uncover and continue baking 25-30 minutes, until center is firm and surface is lightly browned.  In a medium saucepan, mix sugar, cornstarch, and water.  Bring to a boil, stirring constantly.  Cook 3-4 minutes or until it begins to thicken.  Mix in remaining 1 cup blueberries.  Reduce heat and simmer 10 minutes, until blueberries burst.  Stir in butter and lemon juice until butter melts.  Pour over baked French toast.

Pepperoni Stuffed Mushrooms *

24 large button mushrooms, cleaned
2 Tbsp butter
1 small onion, minced
3/4 cup diced pepperoni
1 clove garlic, minced
1/2 cup crushed buttery round crackers
3 Tbsp grated Parmesan cheese
1/4 tsp dried oregano
1 pinch salt
1 pinch ground black pepper
3/4 cup chicken broth

Preheat oven to 325 degrees.  Lightly grease baking sheet.  Remove and chop mushroom stems.  Set caps to the side.  Melt butter in a skillet over medium heat.  Add mushroom stems, onion, pepperoni, and garlic and cook until onions are tender.  Stir in cracker crumbs, parmesan cheese, oregano, salt, pepper, and chicken broth;  remove from heat and allow to cool to the touch.  Arrange mushroom caps on prepared baking sheet, then stuff with pepperoni mixture.  Bake until filling is hot and mushrooms are cooked through, 25-30 minutes. 

Serves 12

Hot Pepper Cheese Ball *

1 (8 oz) cream cheese, slightly softened
1 cup shredded cheddar cheese
1 cup shredded extra sharp cheddar cheese
1 cup shredded pepper jack cheese
1/2 tsp onion powder
1/2 tsp garlic powder
2 Tbsp mayonnaise
1 Tbsp Worcestershire Sauce
1 cup chopped pecans
Crackers and/or fresh vegetables

In a large bowl, stir together all cheese, onion powder, garlic powder, mayonnaise, Worcestershire sauce.  Shape mixture into a ball, then wrap in plastic wrap and chill 1 hour.  Roll ball in chopped pecans.  Serve with crackers or vegetables.

Super Good Cake *

1 box yellow cake mix
Water, oil and eggs as directed on cake mix
1 small box instant vanilla pudding mix
milk as directed on pudding mix
8 oz cream cheese, softened
1 (15 oz) can crushed pineapple, undrained
1 small carton cool whip
2 Tbsp sugar
1/2 tsp vanilla
1 cup flaked coconut, lightly toasted

Prepare cake as directed on box.  Bake in 13 x 9 pan as directed on box.  Let cook in pan.  Prick top with fork and pour pineapple and juice over cake.  Mix pudding as directed on box until partially thickened, then beat in cream cheese.  Pour over cake.  Mix the sugar and vanilla into the cool whip and spread over the pudding.  Sprinkle the toasted coconut on top.

Quick Minestrone *

4 bacon strips, diced
1 onion, chopped
4 carrots, chopped
3 garlic cloves
1 jar (28 oz) spaghetti sauce
4 cups beef broth
1 can kidney beans, rinsed and drained
1 can garbanzo beans, rinsed and drained
2/3 cup uncooked small pasta
2 tsp brown sugar
1/2 tsp basil
1/2 tsp oregano
1 can cut green beans, drained
Parmesan Cheese

In stewpot, cook already diced bacon until crisp.  Remove to paper towels.  Drain, reserving 2 Tbsp drippings.  In reserved drippings, saute onion and carrots for 3-4 minutes.  Add garlic.  Stir in spaghetti sauce, broth, kidney beans, and garbanzo beans.  Bring to a boil.  Add pasta, brown sugar, basil and oregano.  Cook, uncovered, for 8-10 minutes or until pasta is tender.  Add green beans and bacon; cook for 3-5 minutes longer.  Garnish with Parmesan cheese.

Serves 10.

Tomato Salad *

6 large vine ripened tomatoes, sliced 1/4 inch thick
1 large red onion, halved and thinly sliced
1 large green bell pepper, thinly sliced
2 tsp garlic powder
1/2 cup olive oil
1/4 cup rice wine vinegar
1 tsp salt
1/2 tsp freshly ground pepper

Place tomatoes, onion, and bell pepper in salad bowl.  Mix together garlic powder, oil, vinegar, salt, and pepper.  Pour over tomato mixture and toss.  Cover and refrigerate for at least an hour.  Toss again just before serving.

Serves 8-10

Tortellini and Shrimp *

36 uncooked refrigerated cheese filled spinach tortellini
1/2 cup Italian dressing
24 cooked, peeled, deveined medium shrimp
24 cherry tomatoes

Cook and drain tortellini as directed on package.  Place dressing in pot over med-high heat.  Add shrimp.  Cook and stir for 1-2 minutes, just long enough to slightly warm.  Add tortellini and tomatoes.  Cook and stir until all warmed together. 

Serves 6

Spaghetti Pizza *

12 oz uncooked whole wheat (or carb healthy) spaghetti pasta
2 large egg whites
1 large egg
2/3 cup unflavored almond milk
3/4 tsp garlic powder
1/2 tsp salt
1 1/2 tsp dried oregano
1/4 cup fresh basil, chopped, plus more for garnish
9 oz shredded mozzarella cheese
28 oz bottled spaghetti sauce
2 oz pepperoni, julienned

Preheat oven to 400.  Coat 9x13 pan with non-stick cooking spray.  Break spaghetti into 2 inch pieces and cook to al dente.  Drain and cool.  In a large bowl, beat egg whites and egg until frothy.  Stir in milk, garlic powder, salt, oregano, basil, and 1/3 of mozzarella.  Add cooked spaghetti and stir until thoroughly combined.  Spread spaghetti mixture evenly in bottom of baking dish.  Bake for 15 minutes; remove from oven.  Reduce oven temperature to 350.  Spread spaghetti sauce over pasta; sprinkle with remaining cheese.  Scatter pepperoni evenly over cheese layer.  Return to oven and bake until heated through and cheese is bubbly, about 20-30 minutes.  Let stand for 5 minutes, garnish with basil.

Serves 10

Baked Potato Eggs *

2 cups southern style hash brown potatoes (about 12 oz)
6 oz sliced fresh mushrooms
1/4 cup water
6 oz fresh spinach
1/2 cup sour cream
2 oz shredded cheddar cheese
2 tsp dried chives
5 eggs

Preheat oven to 350.  Coat skillet with nonstick cooking spray or a light coating of olive oil.  Heat skillet.  Once skillet is hot, add potatoes, mushrooms and water.  Spread in an even layer.  Cover and cook 8 minutes.  Remove cover and turn potatoes. Decrease heat to med-low and cook uncovered until vegetables are soft, about 6 minutes.  Spoon into mixing bowl.  Add spinach, sour cream, 1/4 cup cheese, and chives.  Stir until well blended. 

Coat 2 quart baking dish with nonstick cooking spray.  Pour potato mixture into dish.  With back of spoon, make 5 indentions in potato mixture.  Break and slip an egg into each indentation.  Sprinkle dish with remaining 1/4 cup cheese. 

Bake until whites are completely set and yolks begin to thicken but are not hard, about 20-23 minutes.

Serves 5

Robust Pepper Salad *

1 head cauliflower, broken into florets
1 bunch broccoli, broken into florets
1 yellow bell pepper, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 red onion, halved and sliced
8 oz cubed cheddar cheese
1 1/2 cups sundried tomato vinaigrette dressing

In large bowl, combine cauliflower, broccoli, peppers, onion and cheddar cheese.  Add salad dressing; toss to coat.  Cover and refrigerate for at least 4 hours.

Serves 16-20

Summer Sunset *

1 tub/packet Crystal Light Lemonade drink mix (enough for a 2 quart pitcher)
3 cups water
2 1/2 cups cold club soda
1/2 cup vodka
3 Tbsp grenadine syrup

Mix lemonade mix and water in pitcher until completely dissolved.  Stir in rest.  Serve over ice cubes.

Makes 6 servings.

Chili Mac *

1 pound hamburger meat
2 onions, chopped
29 oz canned stewed tomatoes, Mexican style
2 1/2 cups canned tomato juice
4 oz diced green chiles
2 tsp chili powder
1 1/2 cup uncooked elbow macaroni
31 oz canned pinto beans, rinsed and drained
1/4 cup lowfat shredded cheddar cheese

Brown hamburger meat and onion; drain.  Stir in stewed tomatoes, tomato juice, chiles, and chili powder.  Bring to a boil.  Stir in macaroni and beans; return to boiling.  Reduce heat, cover and simmer until macaroni is tender.  Spoon chili into bowls and sprinkle with cheese.

Serves 6

Spaghetti Bolognese *

1 small onion, chopped
1/4 cup light Italian dressing
1 pound lean ground beef
1 can (15 oz) tomato sauce
1 can (14 oz) diced tomatoes, undrained
2 Tbsp cream cheese
12 oz spaghetti, uncooked
1/4 cup grated parmesan cheese, if desired

Cook onions in dressing in large skillet.  Add meat to brown.  Drain if necessary.  Stir in tomato sauce and tomatoes.  Bring to a boil.  Reduce heat to simmer for 15 minutes.  Removed from heat.  Stir in cream cheese until well blended.  Meanwhile, cook pasta as directed on package.  Spoon sauce over pasta. Sprinkle with parmesan cheese.

Serves 6

Chicken Ranch Pasta *

8 oz penne pasta
1 Tbsp butter
1 Tbsp flour
2 Tbsp dry ranch seasoning mix
2 cups milk
1 cup shredded cheddar cheese
1/3 cup cooked chopped bacon
2 cups cooked chopped chicken

Cook pasta according to package directions.  Drain and set aside.  In a separate pot, melt butter.  Add flour and stir.  Cook flour for 1 minute.  Slowly whisk in milk.  Continue cooking until sauce thickens.  Stir in ranch dressing mix and cheese.  Stir until cheese melts.  Combine chicken, pasta, and bacon in large pot.  Pour in sauce and stir to coat.

Speedy Southwestern Style Soup *

2 boneless skinless chicken breasts, cooked and shredded
1 can rotel
1 can mexi-cali style corn, drained
1 can ranch style chili beans, undrained
2 tsp cilantro
3 cups chicken broth
Dash ground red pepper
3 drops hot pepper sauce
shredded cheese
tortilla chips

Combine chicken broth and rotel; boil.  Stir in rest, adding chicken last.  Lower heat, cover and simmer for about 15 minutes.  Garnish with shredded cheese and tortilla chips.

Serves 4

Doggie Biscuits *

1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1/2 cup cornmeal
1/2 cup oats
1 1/2 cups water, or as needed
1/2 cup canola oil
2 eggs
3 Tbsp peanut butter
2 Tbsp vanilla

Preheat oven to 400.  Grease cookie sheets.  Mix together whole wheat flour, all purpose flour, cornmeal, and oats.  Make a well in center of dry ingredients and gradually pour in water, oil, eggs, peanut butter, and vanilla.  Mix well.  If dough is too wet, add a small additional amount of whole wheat flour.  On a flat surface, use a rolling pin to roll out dough to 1/4 inch thickness.  Cut dough into dog biscuit shapes with cookie cutter.  Place biscuits on prepared cookie sheet.  Bake cookies for 15-20 minutes.  Turn off oven and leave biscuits inside for another 20 minutes to harden. 

Makes:  3 dozen

Granola *

7 cups rolled oats
1 1/2 cups wheat germ
1 1/2 cups sunflower seeds
1 cup sliced almonds
1 cup chopped pecans
1 cup chopped walnuts
1/2 cup brown sugar (or brown sugar Splenda equivalent)
1/4 cup maple syrup
3/4 cup honey
1 cup vegetable oil
1 Tbsp cinnamon
1 1/2 tsp salt
1 Tbsp vanilla
2 cups sweetened dried berries

Preheat oven to 300.  Line 2 large baking sheets with foil.  Combine oats, wheat germ, sunflower seeds, almonds, pecans, and walnuts in a large bowl.  Stir together brown sugar, maple syrup, honey, oil, cinnamon, salt, and vanilla in a saucepan.  Bring to a boil over medium heat, then pour over dry ingredients and stir to coat.  Spread mixture evenly on baking sheets.  Bake until crispy and toasted, about 20-30 minutes.  Stir once halfway through.  Cool, then stir in dried berries before storing in airtight container.

Makes:  A LOT.  20 cups or more.

Sweet Citrus Chicken *

1 2/3 cup hot water
1 pkg (6 oz) stove top stuffing mix for chicken
1 1/2 pounds boneless, skinless chicken breast halves, pound to 1/2 inch thickness
2/3 cup orange juice
1/3 cup brown sugar
3 Tbsp melted butter

Add hot water to stuffing mix; stir just until moistened.  Set aside.  Place chicken in 13x9 baking dish.  Mix orange juice, brown sugar, and butter until well blended; pour over chicken.  Top with prepared stuffing.  Bake at 400 for 30 minutes or until chicken is cooked through.

Serves 4-6

Ravioli with Corn and Cilantro *

9 oz refrigerated mushroom or cheese filled ravioli
2 Tbsp olive oil
2 garlic cloves, minced
1 can Mexicorn, drained
1/4 tsp salt
1 Tbsp cilantro

Cook ravioli to desired doneness as directed on package.  Drain.  Meanwhile, heat oil in large skillet over medium heat until hot.  Add garlic; cook and stir 2-3 minutes or until tender.  Add corn and salt; cook until thoroughly heated, stirring occasionally.  Add ravioli; toss to coat.  Sprinkle with cilantro.

Serves 3

Bacon Ranch Chicken Casserole *

2 pounds chicken, cooked and cubed
10 oz rotini noodles
7-8 slices bacon, cooked and crumbled, reserve 1-2 Tbsp drippings
3 cloves garlic, minced
2 Tbsp flour
1 cup milk
3/4 cup Ranch dressing
3 Tbsp butter
2 cups Mexican shredded cheese blend
1 small can of green chiles


Cook pasta to al dente.  Preheat oven to 350.  Cook the garlic cloves and butter in the pan with bacon drippings.  Cook just until butter is melted.  Toss in the cooked cubed chicken and flour.  Cook for about 1 minute, stirring constantly.  Add the milk and ranch.  Stir over medium-low heat for about 2-3 minutes until slightly thickened.  Add in 1 cup of cheese.  Mix thoroughly.  Fold mixture in with cooked noodles.  Add green chiles and stir.  Pour contents into a large casserole dish.  Sprinkle the remaining cup of cheese over the top of the casserole.  Cook for 15 minutes at 350 until warmed throughout and cheese is nicely melted.

Crabby Bow Ties with Corn, Bacon and Jalapenos *

Salt and Pepper
1 pound Farfalle pasta
1 Tbsp olive oil
6 slices smoky bacon, chopped
1 onion, finely chopped
3 jalapenos, seeded and chopped
4 cloves garlic, chopped
1 tsp thyme
1 can whole kernel corn, drained
1 cup chicken broth
2 Tbsp butter
1 pound lump crabmeat
1 Tbsp Old Bay Seasoning
1 small lime, juiced (about 1-2 Tbsp)
2 Tbsp dried parsley
4 scallions, thinly sliced

Cook pasta until al dente.  In a large skillet, heat the oil.  Add bacon and cook until crisp.  Add the onion, chiles, garlic and thyme.  Season with salt and pepper.  Cook until the vegetables soften, about 2 minutes.  Add the corn and chicken stock and simmer.  Drain the pasta, reserving 1/2 cup of the pasta cooking water.  Melt the butter into the sauce, then stir in the crabmeat and cooking water, if needed to loosen the sauce.  Season with Old Bay.  Toss the sauce with the pasta, lime juice and parsley.  Top with scallions.

Serves 4-6

Lemon Cream Shrimp Scampi *

4 Tbsp Olive oil
1 small onion, finely chopped
4 cloves garlic, finely chopped
1 1/2-2 pounds large shrimp, peeled and deveined with tail on
1 Tbsp lemon zest
Salt and pepper
1/3 cup vodka
1/3 cup whipped cream cheese
2 Tbsp sour cream
2 Tbsp chopped parsley
2 Tbsp dried basil
1 Tbsp lemon juice
Pasta, cooked al dente

In a large skillet, heat the oil. When the oil is hot, add the onion and garlic.  Cook, stirring, until the vegetables soften, 3-5 minutes.  Add the shrimp and lemon zest; season with salt and pepper.  Toss until the shrimp is pink and opaque, 2-3 minutes.  Add the vodka; toss 1 minute.  Stir together the cream cheese and sour cream; add to skillet.  Stir until the sauce is smooth.  Off the heat, stir in the parsley and basil.  Add the lemon juice and stir.  Serve over pasta. 

Serves 4-6

Creamy Spinach Dip *

1 cup mayonnaise
1 pkg vegetable recipe mix (such as Knorr's)
10 oz frozen chopped spinach, thawed and squeezed dry
16 oz sour cream
cut up vegetables for serving
pita chips for serving

Combine all ingredients.  Chill 2 hours.

Makes 4 cups