Italian Chicken with Tomatoes and Mushrooms *

4 large chicken cutlets
1 Tbsp oregano
1 tsp salt
1 tsp black pepper
1/2 cup all purpose flour
EVOO
8 oz baby bella mushroom, sliced
14 oz grape tomatoes, halved
2 Tbsp chopped fresh garlic
1 1/4 cup chicken broth
1 Tbsp lemon juice
4 oz frozen chopped spinach, thawed and drained (*or 2-4 oz fresh baby spinach)

Season both sides of chicken with 1/2 Tbsp oregano, 1/2 tsp salt, and 1/2 tsp black pepper.  Coat the chicken cutlets with flour.  Set aside.  Heat 2 Tbsp EVOO in skillet.  Brown the chicken on both sides (3-4 minutes); set aside.  In the same skillet, add more EVOO if needed.  Add mushrooms and saute on medium high for about 1 minute.  Add tomatoes, garlic, 1/2 Tbsp oregano, 1/2 tsp salt, 1/2 tsp pepper and 2 tsp flour.  Cook for another 3 minutes, stirring regularly.  Add chicken broth and lemon juice.  Bring liquid to boil and add chicken back to skillet.  Cook over high heat for 3-4 minutes, then reduce heat to medium low.  Cover and cook for another 8 minutes or until chicken is fully cooked through.  Stir in spinach.  If using frozen spinach, cook just until heated through.  If using fresh spinach, stir to combine in pan and remove from heat quickly.

Serves 4

Banana Blueberry Smoothie *

1/2 cup blueberries, thawed if using frozen
1/2 banana, sliced
1 date, pitted and chopped
1 Tbsp oats
1 cup almond milk
1 Tbsp almond butter

Combine all until creamy and smooth.  If smoothie is too thick, add more almond milk to reach desired consistency.

Serves 1

Sicilian Fish Stew *

EVOO
1 large yellow onion, chopped
2 celery ribs, chopped
Salt and pepper
4 garlic cloves, minced
1/2 tsp dried thyme
Pinch red pepper flakes
1 cup chicken broth
1 (28 oz) can whole peeled plum tomatoes, juice separated and reserved
3 cups vegetable broth
1/4 cup golden raisins
2 Tbsp capers, rinsed
2 pounds cod, skinned and cut into large cubes
1/2 cup chopped fresh parsley leaves
Crusty Italian bread for serving

Heat 1 Tbsp EVOO in large dutch oven.  Add onions, celery and a little salt and pepper.  Cook, stirring regularly, about 4 minutes.  Add thyme, red pepper flakes and garlic and cook about 30 seconds.  Stir in chicken broth and reserved tomato juice from can.  Bring to a simmer, and cook until the liquid is reduced by about half.  Add the tomatoes, vegetable broth, raisins, and capers.  Cook for 15-20 minutes over medium heat.  Pat the fish dry and season lightly with salt and pepper.  Insert fish pieces in the cooking liquid.  Give everything a very gentle stir so the fish pieces are nicely covered in the cooking liquid.  Bring to a simmer and cook for another 5 minutes.  Remove the dutch oven from the heat and cover.  Let sit off heat for another 4-5 minutes until the fish finishes cooking.  Fish will be flaky when gently pulled apart with knife.  Stir in the chopped parsley.  Serve with crusty bread.

Serves 4-6

Kickoff Popper Dip *

1 pkg (8 oz) cream cheese, softened
1/2 cup mayonnaise
4 oz Velveeta, cut into 1/4 inch cubes
3 jalapeno peppers, sliced
12 Ritz crackers, crushed
1 Tbsp butter, melted
1 green onion, sliced
Vegetables, crackers or chips for dipping

Heat oven to 350.  Beat cream cheese and mayo until well blended.  Stir in Velveeta and peppers; spread into 9 inch pie plate.  Mix crumbs and butter; sprinkle over dip.  Bake 20 minutes or until heated through.  Top with onions.

18 servings

Fudgy Chocolate Chip Toffee Bars *

1/2 cup butter, melted
2 cups graham cracker crumbs
1 bag (8 oz) toffee bits
1 roll (16 oz) refrigerated chocolate chip cookies
1 bag (12 oz) semi sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 Tbsp butter
1 tsp vanilla extract

Heat oven to 350.  Spray bottom only of 13x9 pan with non stick cooking spray.  In bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/;4 cup of the toffee bits.  Press mixture evenly in bottom of pan.  Refrigerate about 15 minutes or until firm.  Meanwhile, let cookie dough stand at room temperature for 10 minutes to soften.  In saucepan, heat chocolate chips, milk and 1 Tbsp butter, stirring frequently, until chips are melted and mixture is smooth.  Remove from heat; stir in vanilla.  Spread  mixture over cracker crust.  In bowl, break up cookie dough.  Mix in remaining 1/2 cup cracker crumbs until well blended.  Crumble mixture evenly over chocolate layer.  Sprinkle with remaining 3/4 cup toffee bits.  Bake 25-35 minutes or until golden brown.  Cool completely, about 2 hours.  For a firmer bar, refrigerate.

Makes 32 bars

Mexican Meatloaf *

2 pounds ground beef
1 pkg (6 oz) stuffing mix for chicken
1 can rotel, undrained
1 1/2 cups shredded cheddar cheese
1 cup salsa
2 eggs
4 cloves minced garlic
2 Tbsp brown sugar

Heat oven to 375.  Mix meat, stuffing mix, tomatoes, 1 1/4 cups cheese, 3/4 cup salsa, eggs and garlic until well blended.  Shape into 2 loaves in 13x9 baking dish.  Bake 50 minutes.  Meanwhile, mix remaining salsa and sugar.  Spread salsa mixture over meatloaves; top with remaining cheese.  Bake 10 minutes or until meatloaves are done.

Serves 8

Beef with Broccoli *

2 cups uncooked instant brown rice
1 3/4 cup water
1 cup beef broth
1 Tbsp cornstarch
2 Tbsp soy sauce
1 tsp packed brown sugar
1 Tbsp olive oil
1 tsp ginger paste
2 tsp Sriracha, alter amount to your desired level of spice
1 pound boneless beef round steak, thinly sliced
1 small onion, thinly sliced
Salt and Pepper, to taste
1/2 pound frozen cut broccoli, thawed

Combine rice and water in large bowl.  Microwave rice for time listed on rice package.  Meanwhile, in small bowl, mix broth, cornstarch, soy sauce, brown sugar and sriracha.  Stir until all dissolved.  In skillet, heat oil.  Add ginger, beef and onion; sprinkle with salt and pepper.  Cook 2-4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.  Add broth mixture and broccoli to skillet.  Heat to boiling; reduce heat.  Cook 5-10 minutes or until sauce thickens and broccoli is tender.  Return beef mixture to skillet; cook until hot, stirring occasionally.  Serve beef with broccoli over warm rice.

Serves 4

Chinese Pork Stir Fry *

1 Tbsp EVOO

1 pound pork tenderloin, cut into thin strips

1 cup frozen onion and pepper mix

4 oz fresh sliced mushrooms

3 carrots, sliced

1/3 cup balsamic vinaigrette dressing

2 Tbsp hoisin sauce

2 green onions, thinly sliced

Hot cooked rice or rice noodles

Heat oil in large skillet.  Add meat and vegetables; stir fry 5 minutes.  Stir in dressing and hoisin sauce; stir fry 5 minutes.  Add mushroom; stir fry 2 minutes.  If meat is not done, stir fry until meat is done at this time.  Add green onions; stir fry one minute.  Serve over rice or rice noodles.

Serves 4  

Chocolate, Cranberry and Oat Bars *

1 cup dried cranberries
1/3 cup orange juice
1 1/2 cups flour
1 1/2 cups quick cooking oats
1 tsp baking powder
1/4 tsp salt
3/4 cup butter, softened
1 1/2 cups packed brown sugar
2 eggs
4 squares semi sweet chocolate, coarsely chopped
1/2 cup chopped pecans

Heat oven to 350.  Microwave cranberries and orange juice in microwaveable bowl for 30 seconds.  Mix flour, oats, baking powder, and salt together and set aside.  Beat butter and sugar in large bowl until light and fluffy.  Add eggs, 1 at a time, beating after each until well blended.  Gradually beat in flour mixture.  Stir in cranberry mixture, chocolate and nuts.  Spread onto bottom of 13x9 pan sprayed with cooking spray.  Bake 25-30 minutes or until lightly browned.  Cool completely before cutting into bars.

Serves 24

BBQ Beef Soft Tacos *

1 pound ground beef
1 onion, sliced
1 red pepper, cut into strips
1/2 cup BBQ sauce
8 whole wheat tortillas
1 tomato, chopped
1/2 cup shredded cheddar cheese

Brown meat with onions and peppers.  Drain and return to pan.  Stir in BBQ sauce; cook 2 minutes or until heated through, stirring occasionally.  Spoon onto tortillas; fold in half.  Top with tomatoes and cheese.

Serves 4

Spinach and Beef Enchiladas *

1 pound ground beef
1 small onion, chopped
1 box (9 oz) frozen spinach
1 can (4.5 oz) chopped green chiles, undrained
1/2 tsp ground cumin
3/4 tsp cavenders seasoning
1/2 cup sour cream
2 cups shredded cheddar cheese
1 can (10 oz) enchilada sauce
1 package flour tortillas (corn is good too if that's what you prefer)
1/2 cup thick and chunky salsa

Heat oven to 350.  Spray 13x9 dish with nonstick spray.  In a skillet, cook beef and onion, stirring occasionally, until beef is brown.  Stir in spinach; cook, stirring frequently, until thawed.  Stir in green chiles, cumin, cavenders, sour cream and 1 cup of the cheese.  Spread about 1 tsp enchilada sauce on each tortilla.  Top each with about 1/2 cup beef mixture.  Roll up tortillas; place seam sides down in baking dish.  In small bowl, mix remaining enchilada sauce and the sauce; spoon over enchiladas.  Sprinkle with remaining 1 cup cheese.  Spray sheet of foil with cooking spray; cover baking dish with foil.  Bake 40-45 minutes or until thoroughly heated.

Serves 8

Pulled Chicken Crescents *

1 can refrigerated crescent dinner rolls
1 1/2 cups shredded cooked chicken
1/4 - 1/3 cup bbq sauce
1/3 cup shredded cheddar cheese
1 egg, beaten

Separate dough into 8 triangles.  In bowl, mix the chicken and enough bbq sauce to make moist but not runny.  Spoon chicken mixture onto end of crescent roll with shortest triangle side. Sprinkle each with 1 tsp of cheese.  Roll up loosely as directed on can.  Place on ungreased cookie sheet.  Brush with egg; sprinkle with remaining cheese.  Bake at 375 for 12-15 minutes or until rolls are nice golden brown.

Serves 4

Buffalo Chicken Stromboli *

1 can refrigerated classic pizza crust
2 cups shredded cooked chicken
1/4 cup buffalo wing sauce, your preferred flavor (we like Asian Sweet chili sauce)
1/3 cup crumbled blue cheese

Heat oven to 425.  Lightly spray cookie sheet with cooking spray. Unroll dough; place on cookie sheet.  Starting at center, press out dough into 14x10 inch rectangle.  In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges.  Sprinkle with cheese.  Fold shorter sides of dough 1 inch over filling.  Bring long sides of dough over filling, overlapping in center; pinch edge to seal.  Bake 14-16 minutes or until golden brown.

Serves 4-6

Roasted Red Pepper Hummus *

1 red bell pepper, seeded and cut in 1 inch strips
2 jalapeno peppers, sliced in half lengthwise
1 can chickpeas, rinsed and drained
4 garlic cloves, chopped
5 Tbsp tahini
2 tsp sumac
1 tsp paprika
Juice of 1 lemon
2 Tbsp toasted pine nuts
Olive oil
Salt and pepper
Pita bread and sliced veggies

Preheat oven to 425.  Place the red bell pepper strips and jalapeno in a small baking dish.  Drizzle generously with olive oil.  Sprinkle with salt and pepper.  Bake at 425 for 25 minutes or until tender.  Remove from the oven and let cool completely.  In a food processor, add the roasted peppers and all the remaining ingredients, except the toasted pine nuts.  Add 2 Tbsp olive oil.  Run the processor until you reach the desired creamy paste consistency.  Add more salt, as your taste desires.  Run the processor again to combine.  Transfer to a serving bowl.  Top with a little more olive oil and the toasted pine nuts.  Add a pinch of paprika or sumac for garnish.  Serve with warm pita bread or sliced veggies.

Serves 6

Mediterranean Egg Casserole *

1 can artichoke hearts, drained and roughly chopped
1 tomato, chopped
1/2 yellow onion, chopped
1 cup parsley leaves, roughly chopped
1 tsp dried mint leaves
1 1/3/ cup crumbled feta cheese
1/2 cup grated parmesan cheese
6 slices bread, toasted and cut into 1/2 inch pieces
1 cup milk
1 cup heavy cream
7 eggs
1/2 tsp baking powder
1/4 tsp ground nutmeg
1 tsp paprika
1/4 tsp cayenne pepper
salt and pepper, to taste

Preheat oven to 375.  Mix artichokes, tomato, onion, parsley, mint, feta and parmesan.  Set aside.  Take cut toast pieces and place in a large bowl.  In a separate bowl, whisk together milk, heavy cream, eggs, baking powder, nutmeg, paprika, cayenne and salt and pepper.  Pour milk-egg mixture into the bread bowl.  Mix in the vegetable cheese mixture.  Combine well.  Transfer to a 13x9 pan sprayed with non stick cooking spray.  Bake at 375 for 30-35 minutes or until knife inserted in center comes out clean.

Italian Sausage Minestrone *

1 pound ground spicy Italian Sausage
Olive oil
2 celery stalks, chopped
1 yellow onion, chopped
5 garlic cloves, minced
8 oz green beans, trimmed and cut
12 oz artichoke hearts, roughly chopped
2 (15 oz each) cans diced tomatoes
1 tsp dried oregano
salt and pepper, to taste
6 cups beef broth
3/4 cup small pasta
1 can chickpeas, rinsed and drained
1 cup chopped fresh parsley
7 large fresh basil leaves, torn
1/4 cup grated parmesan cheese

Brown Italian sausage until it is fully cooked.  Pour cooked sausage on paper towel lined plate to soak up grease.  Set aside.  In large pot, heat 2 Tbsp olive oil and saute the onion and celery for 2-3 minutes.  Toss in the minced garlic.  Saute for 30 seconds.  Add green beans, artichoke hearts, canned tomatoes, dried oregano, and salt and pepper to taste.  Cook on medium high heat for 5 minutes.  Add cooked sausage and broth; stir to combine.  Continue to cook on medium high heat for another 10 minutes.  Lower the heat to medium low; cover and let simmer for another 15 minutes.  Uncover to add the pasta, chickpeas and parsley.  Raise the heat back to high and cook uncovered for another 9-11 minutes, or until pasta is cooked al dente.  Remove from heat and stir in the fresh basil.  Top with parmesan cheese.

Serves 4

Cashew Chicken and Broccoli *

2 tsp EVOO
1 pound boneless skinless chicken breasts, cut into bite size pieces
1/2 tsp ground ginger
Salt and black pepper, if desired
2 cups broccoli florets, if frozen - thaw first
1 cup chicken broth
1/8 tsp crushed red pepper flakes
8 oz sugar snap peas
3 Tbsp soy sauce
2 tsp rice vinegar
1 Tbsp cornstarch
2 tsp sugar
2 green onions, sliced
3 cups hot cooked brown rice
1/4 cup salted roasted cashew halves

In large skillet, heat oil.  Add chicken, ginger, and salt and pepper - if desired.  Cook and stir 4-5 minutes or until chicken begins to brown.  Add broccoli, 1/2 cup broth and red pepper flakes.  Cook over medium heat 2-4 minutes, until broccoli begins to soften.  Add peas; cook 3-5 minutes longer, until vegetables are crisp tender.  In a small bowl, mix remaining 1/2 cup broth, soy sauce, vinegar, cornstarch, and sugar; stir until all dissolved.  Stir into chicken mixtures.  Add onions, cook, stirring frequently, until sauce is thickened and bubbly.  Serve over rice; sprinkle with cashes.

Serves 4

Pulled Pork Chili *

2 cans chicken broth
2 cans chili ready diced tomatoes, undrained
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 onion, chopped
2 Tbsp chili powder
2 tsp ground cumin
1 boneless pork shoulder (2 1/2 pounds)
Shredded cheddar cheese, sour cream, jalapenos for toppings, as desired

Combine broth, tomatoes, beans, onion, chili powder and cumin.  Add meat; cover with lid.  Cook on low 10-12 hours.  Shred meat and stir.  Spoon into bowls and top with desired toppings.

Serves 10

Honey Garlic Butter Salmon *

1/4 cup butter
1/3 cup honey
4 garlic cloves,  minced
2 Tbsp lemon juice
2 1/2 pounds salmon
Salt and pepper, to taste

Dried Parsley, if desired

Preheat oven to 375.  Line a baking tray with a large enough piece of foil to fold over and seal to create a packet.  In a small saucepan, melt the butter.  Add the honey, garlic and lemon.  Whisk until the honey has melted through the butter.  Place the salmon onto lined baking tray.  Pour the butter/honey mixture over the salmon, spreading evenly.  Sprinkle with salt and pepper.  Fold the sides of the foil over the salmon to cover and completely seal the packet closed so the butter does not leak.  Bake until cooked through (about 15-20 minutes, depending on the size of the salmon thickness).  Upon removal from oven, sprinkle with dried parsley if desired.

Serves 8

Chocolate Chip Cookie Stuffed Pies *

1 box refrigerated pie crusts, softened to room temperature
8 chocolate chip break and bake cookies
8 Hershey's kisses, unwrapped
1 tsp sugar

Heat oven to 450.  Remove pie crusts from pouches; unroll on work surface.  Cut eight 3 1/2 inch rounds from each crust.  Place 1 unbaked cookie in center of each of 8 of the rounds; top each with 1 candy, pointed end into cookie.  Brush edge of each crust with water  Top with remaining 8 rounds.  Press edges together with fork to seal.  Brush top of each with water; sprinkle with sugar.  Bake 10-12 minutes or until golden brown.

Serves 8

Italian Beef Sandwiches *

1 jar (16 oz) roasted red peppers, undrained
1 boneless beef chuck eye roast (2 pounds)
1/2 cup zesty Italian dressing
1/4 cup grated parmesan cheese
1 loaf French bread, sliced

Drain peppers, reserving 1/4 cup liquid.  Place meat in slow cooker; top with peppers, reserved liquid and dressing.  Cover and cook on low for 6-8 hours.  Remove meat and peppers from slow cooker.  Shred meat with 2 forks.  Stir in cheese.  Top with juice from slow cooker to desired moistness.  Serve on bread.

Serves 6

Chicken Bacon Ranch Quesadilla Pies *

8 oz sour cream
4 green onions, thinly sliced
1 pkg ranch dip dry mix
1 cup chunky style salsa
1/4 cup peach preserves
1 1/2 tsp dried cilantro
1/4 pound cooked chicken, cut into small chunks
1 cup shredded cheddar cheese
8 slices bacon, cooked and chopped
1 can (16.3 oz) refrigerated buttermilk biscuits

In small bowl, mix sour cream, 1 sliced green onion and 1 Tbsp of dry ranch dip mix.  In another small bowl, mix salsa, preserves and 1/2 tsp cilantro.  In medium bowl, mix chicken, cheese, bacon, remaining green onions, cilantro and ranch dip mix.

Separate dough into 8 biscuits; roll each into a 5 inch round.  Place each rolled out biscuit into large ungreased muffin cup and press against sides leaving a 1/4 inch rim.  place 1/2 tsp of sour cream mix in each cup.  Divide chicken mix among each of the cups.  Drizzle each chicken pie with 1 tsp salsa.  Cook at 350 for 20-30 minutes or until biscuits are golden brown.  Top each biscuit pie with 1 Tbsp shredded cheddar and another drizzle of salsa.

Serve with additional sour cream and salsa.

Serves 4

Chicken Alfredo Pasta Pies *

1 cup uncooked penne pasta
2 cups chopped cooked chicken
1 jar (15 oz) alfredo pasta sauce
10 oz frozen spinach, thawed and squeezed to drain
1 can (16.3 oz) refrigerated buttermilk biscuits
1/2 cup shredded parmesan cheese
Freshly ground black pepper, to taste

Heat oven to 350.  Cook and drain pasta.  Mix pasta, chicken, alfredo sauce and spinach together.  Separate dough into 8 biscuits.  Press each biscuit to 5 1/2 inch round.  Firmly press 1 biscuit in bottom and up sides of each of 8 ungreased jumbo muffin cups, forming 1/4 inch rim.  Fill with chicken mixture; sprinkle with cheese and freshly ground black pepper.  Bake 28-32 minutes or until golden brown.  Cool 1 minute; remove from pan.

Serves 6

Creamy Broccoli Cheese Soup *

1/3 cup chopped onions
1 Tbsp butter
1 Tbsp flour
4 cups milk
8 oz cream cheese, cubed
1 pkg (8 oz) shredded cheddar cheese
12 oz frozen chopped broccoli, cooked and drained
1/4 tsp ground nutmeg
1/4 tsp freshly ground black pepper

Cook and stir onions in butter for 3-5 minutes or until onions are crisp-tender.  Whisk in flour until well blended.  Add  milk; cook and stir on medium heat 2 minutes, stirring occasionally.  Add cream cheese; cook and stir 2-3 minutes or until melted.  Stir in remaining ingredients; cook 5 minutes or until heated through, stirring occasionally.

Serves 4

Chicken Almond Stir Fry *

1 pound boneless skinless chicken breast, cut into bite size chunks
1 Tbsp cornstarch
1/2 cup Asian Toasted Sesame dressing
1 pkg (16 oz) frozen oriental mixed vegetables, thawed
1/2 cup sliced toasted almonds
2 cups hot cooked brown rice

Mix cornstarch and 1 Tbsp dressing.  Toss chicken with dressing mix.  Cover and refrigerate 15 minutes.  Heat large skillet.  Add chicken; cook 5 minutes or until chicken is done, stirring frequently.  Add vegetables and remaining dressing; cook 5 minutes or until heated through.  Stir in nuts.  Serve over rice.

Serves 4

Quinoa with Broccoli, Cheese and Bacon *

2 tsp olive oil
1 small sweet onion, chopped
1 cup quinoa, uncooked
1 3/4 cups chicken broth
2 cups chopped broccoli florets
1/2 cup shredded cheddar cheese
4 slices turkey bacon, cooked and chopped

Heat oil in large saucepan.  Add onions, cook and stir for 4 minutes.  Add quinoa; cook and stir 1 minute.  Add broth; stir.  Bring to boil; cover.  Simmer 18 minutes or until quinoa is tender.  Stir in broccoli; simmer, covered 2-3 minutes or until broth is absorbed and broccoli is crisp tender.  Top with cheese and bacon.

Serves 6

Shakshuka *

EVOO
1 large yellow onion, chopped
2 green peppers, chopped
2 garlic cloves, minced
1 tsp ground coriander
1 tsp paprika
1/2 tsp ground cumin
Pinch red pepper flakes
Salt and freshly ground black pepper, to taste
6 vine ripe tomatoes, chopped
1/2 cup tomato sauce
1 tsp double concentrate tomato paste
1 tsp sugar
6 large eggs
1/4 cup chopped fresh parsley leaves
1/4 cup chopped fresh mint leaves

Heat 3 Tbsp olive oil in large deep skillet.  Add onions, green peppers, garlic, coriander, paprika, cumin, red pepper, salt and pepper.  Cook, stirring frequently, until the vegetables have softened, about 10 minutes.  Add tomatoes, tomato sauce, tomato paste and sugar.  Simmer until the tomato mixture begins to reduce, about 10-15 minutes.  Taste and adjust the seasoning to your liking.  Using a spoon, make 6 indentations (or "wells") in the tomato mixture evenly spaced out.  Gently crack and egg into each well.  Reduce the heat and cover.  Cook on low until the egg whites are set.  Yolks should be runny.  Uncover and add the fresh parsley and mint.  Add more black pepper or crushed red pepper if you want a bit more spice.  Serve with crusty bread.

Serves 3

Snickers Stuffed Peanut Butter Cookies *

1/2 cup butter, softened
3/4 cup creamy peanut butter
3/4 cup packed brown sugar
1/4 cup sugar
1 egg
1 tsp vanilla
1-2 Tbsp milk
1/4 tsp salt
1/2 tsp baking soda
1 1/2 cups all purpose flour
3 regular sized snickers bars, each cut into 8 chunks

Cream together both butters and both sugars until light and fluffy.  Beat in the egg, vanilla, and milk.  Whisk together the flour, soda and salt.  Stir this into the creamed mixture to combine well.  Cover and chill for 30 minutes.

Preheat oven to 350.  Line 2 large baking sheets with baking paper.

Scoop out 2 Tbsp of the cookie dough and flatten in the palm of your hand.  Place a snickers piece in the center.  Wrap dough up over it and then roll the dough in your hand to completely cover the chocolate bits.  Place on the baking sheet leaving about 2 inches between each cookie.  Press lightly on top with a fork to leave impression, but not flatten.

Bake about 12-15 minutes until the cookies are just beginning to brown around the edges.  Allow to cool on the cookie sheets for about 5 minutes before removing to a wire rack to finish cooling.

Makes 24

Honey Garlic Shrimp *

1/3 cup honey
1/4 cup soy sauce
1 Tbsp minced garlic
1/2 tsp ground ginger
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
1 1/2 pounds raw medium shrimp, peeled and deveined
1 Tbsp olive oil
1 tsp corn starch
2 green onions, thinly sliced
Hot cooked rice

In a small bowl, whisk honey, soy sauce, garlic, ginger, pepper and pepper flakes together. Place the shrimp in a bowl and pour about half the sauce over it, stirring to coat.  Heat the oil in a large skillet over medium heat.  Add the shrimp to the hot oil.  Cook about 1 minute, stirring at least once.  Whisk corn starch into the rest of the marinade and add to the pan.  Cook about one more minute or until shrimp are cooked through.  Sprinkle green onions over the shrimp and serve over rice.

Serves 4

Cajun Stuffed Potatoes *

6 medium baking potatoes (about 3 pounds), scrubbed
2 Tbsp olive oil
1 small yellow onion, chopped
1 green bell pepper, chopped
1/2 cup thinly sliced celery
1 Tbsp minced garlic
3/4 tsp salt
3/4 tsp paprika
1/2 tsp onion powder
1/2 tsp cayenne pepper
8 oz 1/3 less fat cream cheese, softened
2 Tbsp butter, softened
1 Tbsp fresh oregano, chopped
2 tsp fresh thyme, chopped
1 1/2 pounds frozen cooked crawfish meat, thawed

Preheat oven to 450.  Pierce potatoes with a fork and brush with 1 tsp olive oil.  Bake at 450 for 40-50 minutes or until potatoes are tender.  Remove potatoes from oven; cool slightly.  Cut potatoes in half lengthwise and scoop pulp out of skins, leaving 1/4 inch thick shell.  Place pulp in a large bowl and coarsely mash.

Heat a large skillet over medium high heat.  Add remaining olive oil to pan.  Add onion, bell pepper, and celery to pan; saute for 4 minutes.  Add garlic, salt, paprika, onion powder, and cayenne pepper.  Saute 1 minute.  Remove from heat.  Add cheese, butter, and herbs; stir until smooth.  Add crawfish and stir until well mixed.

Stir cheese/crawfish mixture into potato pulp.  Place mixture into potato shells.  Place potatoes on baking sheet and return to 450 oven.  Bake for 5-10 minutes or until potato mix is warmed through.

Serves 6

Chicken Italiano Skillet *

1 1/2 pounds boneless skinless chicken breasts, cut into bite size pieces
Salt and pepper
1 green bell pepper, chopped
1 small onion, chopped
1 can diced tomatoes, undrained
1 cup water
1 pkg (14 oz) Kraft Deluxe macaroni and cheese dinner

Season chicken with salt and pepper.  Cook in large skillet sprayed with cooking spray on medium high heat for 5 minutes or until chicken is no longer pink.  Add peppers and onions; cook and stir 5 minutes or until chicken is done.  Stir in tomatoes, water, and macaroni.  Bring to a boil.  Cover and simmer on low heat for 10 minutes or until macaroni is tender, stirring occasionally.  Add cheese sauce and stir until blended.

Serves 4

Cookies and Cream Pudding *

8 oreo cookies, smashed
1 pkg (3.4 oz) Vanilla flavor instant pudding
1 cups cold milk
3/4 cup cool whip

Beat pudding mix and milk with whisk for 2 minutes.  Stir in crushed cookies and cool whip.  Spoon into freezer safe covered dish.  Freeze for 2 hours.

Serves 4

Tex Mex Steak and Rice *

1 1/2 pounds beef boneless round steak
1 cup beef broth
1 can diced tomatoes with green chiles, undrained
1 can black beans, rinsed and drained
2 tsp ground cumin
1/2 tsp salt
2 cloves garlic, minced
2 cups frozen stir fry bell peppers and onion mix
1 cup uncooked instant rice

Place beef in slow cooker.  Mix broth, tomatoes, beans, cumin, salt and garlic in a medium bowl; pour over beef.  Cover and cook on low for 7-8 hours.  Stir bell pepper mix and rice into slow cooker.  Increase heat to high.  Cover and cook for 20-30 minutes or until rice is tender.

Serves 6

Cheddar Chicken and Rice Skillet *

1/2 cup Italian dressing
1 cup chicken broth
1 1/2 pounds boneless skinless chicken breasts, cut into large chunks
2 1/2 cups cooked brown rice
1 green bell pepper, cut into strips
2 tomatoes, chopped
1 cup shredded cheddar cheese
3 green onions, sliced

Heat dressing and chicken broth in large skillet.  Add chicken; cook 3 minutes.  Add bell pepper; cook additional 6-10 minutes, or until chicken is done.  Stir in rice; simmer on low heat for 2-4 minutes, until all is heated through.  Add tomatoes, cheese and onions; mix lightly.

Serves 6

Italian Oven Roasted Vegetables *

8 oz baby bella mushrooms, cleaned, ends trimmed and quartered
12 oz baby potatoes, scrubbed and cut in half
12 oz cherry tomatoes
2 zucchini, cut into 1 inch pieces
8 garlic cloves, minced
Olive oil, approximately 1/4 cup
1/2 Tbsp dried oregano
1 tsp dried thyme
salt
pepper
crushed red pepper flakes

Preheat the oven to 425.  Place the mushrooms, veggies, and garlic in a large  mixing bowl.  Drizzle generously with olive oil.  Mix together and place on lightly greased non stick baking sheet.  Sprinkle with oregano, thyme, salt, pepper, and crushed red pepper flakes.  Roast in heated oven for 20-25 minutes or until the vegetables are fork tender.

Serves 6

Pineapple Greek Yogurt Smoothie *

1/2 cup frozen pineapple chunks, very slightly thawed
1 (6 oz) container of pineapple-coconut flavored greek yogurt
1/2 cup coconut milk

Place all in blender and pulse until smooth.

Serves 1

Korean Beef Tacos *

2-3 pound chuck roast
1/3 cup brown sugar
1/4 cup soy sauce
1/2 onion, diced
5 cloves garlic, minced
1 Tbsp rice wine vinegar
1 tsp ground ginger
1/2 jalapeno, minced
1 tsp sesame oil
Shredded cabbage or slaw mix
Flour tortillas
Shredded cheese, if desired
Sour cream, if desired
Fresh chopped cilantro, if desired
Additional jalapeno slices, if desired

Place meat in slow cooker.  Combine remainder in bowl and mix together.  Pour over meat.  Cook on low for 8-10 hours.  Place meat and slaw on flour tortillas.  Add other toppings as desired.

Serves 6

Tropical Green Smoothie *

1/2 cup pineapple
1/2 cup mango
1/2 cup spinach
1/2 cup kale
1 cup coconut milk
1 Tbsp wheat germ

Add fruit and greens to blender and process.  Add wheat germ and coconut milk. blend until well mixed.

Serves 1

Poblano Enchilada Quiche *

5 large eggs
1 cup heavy cream
Salt and freshly ground pepper
1 Tbsp EVOO
2 small poblano chile peppers, seeded and chopped
2 scallions, thinly sliced
1/2 cup shredded Mexican blend cheese
1 (10 oz) can red enchilada sauce
4 (6 inch) corn tortillas

Preheat oven to 400.  Whisk the eggs, heavy cream, 1/2 tsp salt and a few grinds of pepper in a large bowl.  Heat 1 Tbsp olive oil in a large skillet over high heat.  Add the poblano, season with 1/4 tsp salt and cook until charred in spots, 4-8 minutes.  Add charred poblanos, scallions and all but 2 Tbsp cheese to the eggs; stir to combine.  Pour the enchilada sauce into the skillet and heat until bubbling; remove from the heat.  Using tongs, dip whole tortillas, one at a time,  in the sauce until coated on both sides.  Place each tortilla in a 9 inch pie plate and place as a pie crust around the dish.  Reserve the remaining sauce.  Pour the egg mixture into the tortilla crust, sprinkle evenly with the reserved 2 Tbsp cheese and drizzle with 3 Tbsp of the remaining enchilada sauce.  Bake until golden, slightly puffed and set, about 25 minutes.

Serves 4

Eggplant Parmesan *

1 eggplant (1 pound), sliced
1/2 pound sliced fresh mushrooms
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 jar (24 oz) spaghetti sauce

Heat oven to 400.  Layer half each of the eggplant and mushrooms in a 13x9 pan sprayed with nonstick cooking spray.  Top with 1/3 of the parmesan and 1/3 of the mozzarella.  Repeat layers.  Top with spaghetti sauce; cover.  Bake 35 minutes.  Remove foil.  Sprinkle casserole with remaining cheeses.  Bake, uncovered, 5 minutes or until cheese is melted.

6 servings.

Avocado Veggie Sandwich *

1 avocado, cut in half and pit removed
4 Tbsp sunflower seeds
1/2 large cucumber, sliced
2 tomatoes, sliced
4 whole wheat sandwich thins
Salt and pepper, to taste

Remove the insides of the avocado from the shell.  Slice, then place 1/4 of the avocado slices on the bottom piece of a sandwich thin.  If you prefer, you can smash the avocado and spread on the sandwich thin instead.  Sprinkle the avocado with freshly ground black pepper, to taste.  Sprinkle with 1 Tbsp of the sunflower seeds, then top with 4 cucumber slices, and 3 tomato slices.  Place the top piece of the sandwich thin on the sandwich.  Repeat process for remaining 3 sandwiches.

Serves 4

Pina Colada Sorbet *

3 cups fresh or frozen pineapple chunks
1/2 cup canned unsweetened light coconut milk
1/2 cup ice
2 individual size packages of sugar substitute

If using fresh pineapple, freeze the chunks in an airtight container for 6 hours, no longer as the texture of the pineapple will change.  If using frozen pineapple, let thaw at room temperature for 15-30 minutes.  In a food processor, add the pineapple, coconut milk, ice and sugar substitute.  Puree until the ice has broken down and the mixture is smooth.  Transfer the smooth sorbet to an airtight container, cover, and freeze until hard enough to hold its shape, about 1 hour.

Serves 6

Berry Pops *

1 cup fresh raspberries
1/2 cup water
5 tsp granulated sugar substitute, divided
1 cup canned unsweetened light coconut milk
1/2 tsp vanilla
1 cup fresh blueberries
1/4 cup fat free plain greek yogurt

Combine the raspberries, water and 2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly divide the mixture into 6 (4 oz) ice pop molds.  Freeze until almost firm, about 40 minutes.  In a separate bowl, whisk together 1 1/2 tsp of the sugar substitute, the coconut milk, and the vanilla.  Remove the molds from the freezer and evenly pour the coconut mixture on top of the raspberry.  Fill each mold 2/3 of the way.  Freeze until set but not firm, about 40 minutes.  Combine the blueberries, yogurt, and remaining 1 1/2 tsp of the sugar substitute in a food processor.  Pulse until smooth.  Evenly pour the blueberry mixture on top of the coconut mixture.  Insert the popsicle sticks.  Freeze until frozen, about 6 hours or overnight.

Serves 6

Rosemary Pork Chops with Spinach *

1 can butter beans, drained and rinsed
1 stalk celery, halved lengthwise and thinly sliced crosswise
1/2 small red onion, halved and thinly sliced
2 Tbsp red wine vinegar
Kosher salt and freshly ground pepper
5 oz fresh spinach
1 Tbsp olive oil
4 boneless center cut pork chops (3/4 to 1 inch thick, 6-8 oz each)
1 Tbsp fresh rosemary, chopped

Preheat oven to 375.  Combine beans, celery, red onion, vinegar, 1/4 tsp salt and a few grinds of pepper in bowl; set aside.  Season both sides of the pork chops with salt, pepper and chopped rosemary and place in greased dish.  Place in oven and cook for 30 minutes or until meat is done, juices run clear.  About 5 minutes prior to completion of cooking of the meat, warm olive oil in skillet.  Combine spinach and bean mixture in skillet and saute until warmed and spinach is slightly wilted.  Season spinach mixture with salt and pepper.

Serve pork chops over spinach mix.

Serves 4

Lime Fudge *

1/3 cup butter, melted
1/4 cup sugar
1 1/4 cups graham cracker crumbs
1 (14 oz) can sweetened condensed milk
1 (12 oz) pkg white chocolate chips
1 (4 oz) bar white chocolate, coarsely chopped
2 Tbsp grated lime zest
1/4 cup lime juice

Preheat oven to 375.  Line an 8 inch baking dish with foil.  Grease sides and bottom of foil with nonstick cooking spray.  Stir together melted butter and sugar in a bowl until sugar is dissolved.  Stir in graham cracker crumbs.  Press mixture into bottom of prepared baking dish.  Bake until edges are lightly browned, about 5-8 minutes.  Transfer to a wire rack and let cool about 30 minutes.  Meanwhile, stir together condensed milk, white chocolate chips, and chopped white chocolate in a saucepan over medium heat until chocolate is melted.  Remove pan from heat; stir in lime zest and juice.  Pour mixture over cooled crust.  Cover with plastic wrap and chill at least 2 hours.  Lift fudge from dish using foil; peel foil away and then cut into 1x2 inch pieces.  Store in airtight container in refrigerator.

Makes 32 pieces

Pork Chops with Peach Salsa *

Pork Chops:
1 pound boneless pork loin chops (4 pork chops)
1/4 tsp ground black pepper
1/2 tsp garlic powder
1 tsp dried oregano

Peach Salsa:
2 peaches, peeled, cored and diced
1/2 green bell pepper, finely diced
1/3 cup red onion, finely diced
1 Tbsp rice wine vinegar
1 tsp olive oil
1 tsp fresh cilantro, chopped
1 packet sugar substitute, such as stevia

Season the pork chops with the black pepper, garlic powder, and oregano.  Grill the pork chops over medium heat for 3-4 minutes per side, or until the internal temperature is 145.  In a small bowl, mix together the salsa ingredients.  Top each cooked pork chop with 1/4 cup of the peach salsa and serve.

Serves 4

Summer Chicken Spring Rolls *

1 cup cabbage, shredded
1 1/2 cups cooked chicken, shredded
1/2 cup shredded carrots
1/2 cup cucumber, peeled, seeded and diced
1/4 cup cilantro, chopped
1/2 cup mushrooms, sliced very thin
1 green onion, chopped
8 spring roll wrappers

Dipping Sauce:
2 Tbsp soy sauce
1 1/2 Tbsp rice wine vinegar
2 Tbsp hot water
1 Tbsp olive oil
1 tsp ground ginger
1/2 tsp red pepper flakes
Sriracha, to taste

In bowl, combine the cabbage, chicken, carrots, cucumber, cilantro, mushrooms and onion.  In a small bowl, whisk together all of the dipping sauce ingredients.  Soak a spring roll wrapper in warm water for 10-15 seconds; shake off the excess water.  Place about 1/4 cup of the cabbage mixture along the bottom portion of the wrapper.  Lift the bottom edge of the wrapper, nearest the filling,  and fold it to cover the filling.  Fold the sides of the spring roll wrapper in tightly.  Roll upward to seal.  Repeat the procedure for the remaining spring rolls.

Serves 4

Asian Chicken Thighs with Broccoli *

8 skin on bone in chicken thighs
2 tsp toasted sesame oil
1/4 tsp five spice powder
Kosher salt and freshly ground pepper
1/4 cup hoisin sauce
1 Tbsp packed brown sugar
3 cloves garlic
2 small bunches broccoli
3 carrots, peeled and diced into large chunks
1 Tbsp olive oil
2 tsp toasted sesame seeds
1 scallion, thinly sliced

Preheat oven to 400.  Put the chicken on a foil lined rimmed baking sheet; drizzle with 1 tsp sesame oil, sprinkle with five spice powder.  Arrange skin side up; season with salt and pepper.  Roast until the chicken is cooked through and the skin is crisp, about 25 minutes.

Meanwhile, stir the hoisin sauce, brown sugar and remaining  1 tsp sesame oil in a small bowl.  Mix one clove garlic into sauce; set aside.  Brush this sauce on chicken after the chicken is cooked through.  Bake another 5-10 minutes.

Heat the olive oil in a skillet over medium high heat.  Add the broccoli, carrots and 2 cloves of garlic.  Season with salt and pepper.  Cook, stirring, until the garlic is soft, about 1 minute.  Add 1/4 cup water, cover and cook until the vegetables are crisp-tender, about 4 minutes.  Uncover and stir in the sesame seeds.

Top chicken with scallions and serve with vegetables.

Serves 4

Pumpkin Butter Spice Cake *

For Topping:
1 cup packed brown sugar
1/2 cup chopped pecans
1 tsp cinnamon
1/2 tsp nutmeg

For Cake:
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs, at room temperature
1 cup pecan pumpkin butter (you could also use apple butter)
1/2 cup wheat germ
1 tsp vanilla
1 cup sour cream

Preheat oven to 350.  Grease 9x13 pan with non stick spray.

Make Topping:  Mix together brown sugar, pecans, cinnamon, and nutmeg in a small bowl.

Make Cake:  Whisk together flour, baking powder, baking soda, and salt in a bowl.  Beat sugar and butter together in a large bowl with a mixer until light and fluffy.  Beat in eggs 1 at a time.  Mix in pecan pumpkin butter, wheat germ, and vanilla.  Add flour mixture alternately with sour cream, stirring well after each addition.  Pour half of batter into prepared pan; sprinkle with half of topping.  Repeat with remaining batter and topping.  Bake until a toothpick inserted in center comes out clean, 35-45 minutes.  Cool in pan about 1 hour; serve slightly warm.

Serves 12

Pork Carnita Tacos *

For Carnitas:
2 to 2 1/2 pound boneless pork shoulder roast
1/2 cup chopped onion
1/3 cup orange juice
1 Tbsp cumin
1 1/2 tsp salt
1 tsp dried oregano
1/4 tsp cayenne pepper

For Lime Crema:
1 lime, zested and juiced
2 (5.3 oz each) containers plain Greek yogurt
1/2 tsp salt
1/4 to 1/2 tsp chili powder (to taste)

For Tacos:
16 (6 inch) soft yellow corn tortillas
4 leaves green cabbage, shredded
1 cup very thinly sliced red onion
1 cup pico de gallo or salsa

Cut pork into 3-4 pieces; transfer to a slow cooker.  Stir in onion, orange juice, cumin, 1 1/2 tsp salt, oregano, and cayenne.  Cover and cook on high for 4-5 hours.  Transfer pork to a large bowl; shred using 2 forks and removing any fat remaining.  Add enough cooking liquid from slow cooker to keep moistened.

Zest and juice one lime into a small bowl.  Stir in yogurt and 1/2 tsp salt.  Stir in chili powder to taste.
Warm corn tortillas as desired per package directions.  Serve pork in tortillas with cabbage, red onion, and pico de gallo/salsa.  Use lime crema as a dipping sauce or spread small amount on each tortilla prior to filling with pork and vegetable.

Serves 8