Peanut Butter Truffle Brownies *

 1 box Betty Crocker Original Supreme brownie mix

Water, vegetable oil and eggs called for on brownie mix box

Filling: 

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp milk

Topping: 

1 cup semisweet chocolate chips

1/4 cup butter

Heat oven to 350.  Grease bottom of 13x9 pan.  In bowl, stir brownie mix, chocolate syrup pouch, water, oil and eggs until well blended.  Spread in pan.  Bake 28-30 minutes or until toothpick inserted in center comes out clean.  Cool completely, about 1 hour.  In bowl, beat filling ingredients until smooth.  Spread mixture evenly over brownie base.  In small microwaveable bowl, microwave topping ingredients uncovered on high 30-60 seconds; stir until smooth.  Cool 10 minutes; spread over filling.  Refrigerate about 30 minutes or until set.  Store covered in refrigerator.

White Chocolate Chunk Blonde Brownies *

 2 cups packed brown sugar

1/2 cup butter, softened

2 tsp vanilla

1/2 tsp rum extract

2 eggs

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

1 bag (12 oz) white chocolate chunks

1 cup chopped walnuts

1/4 cup semisweet chocolate chunks

1 tsp vegetable oil

Heat oven to 350.  In large bowl, beat brown sugar, butter, vanilla, rum extract and eggs until light and fluffy.  Beat in flour, baking powder and salt until well blended.  Stir in white chocolate chunks and walnuts.  In ungreased 13x9 pan, spread batter evenly.  Bake 25-35 minutes or until top is golden brown and set.  Cool completely, about 2 hours.  In small microwaveable bowl, microwave semisweet chocolate chunks and oil uncovered for 15 seconds then stirring.  Continue until all melted.  Spread chocolate glaze over brownies.  Let stand until glaze is set.  

Pumpkin Muffins *

 3 eggs

1 cup vegetable oil

1 1/2 tsp vanilla

1 cup brown sugar

15 oz can pumpkin puree (NOT pumpkin pie filling)

1 tsp baking powder

1 tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp ground cloves

2 tsp nutmeg

3 cups flour

Combine all ingredients in large bowl, mix well.  Fill muffin cups 2/3 full; bake 20-25 minutes in 350 degree oven until toothpick entered in center of muffin comes out clean.

Makes 1 dozen large muffin and 1 dozen mini muffins

Green Bean Salad *

 Vinaigrette:

2 Tbs rice wine vinegar

2 tsp dijon mustard

1/2 tsp salt

1/4 tsp black pepper

5 Tbsp EVOO

4 Tbsp snipped fresh chives

Green Beans:

1 1/2 pounds frozen green beans, whole

1 Tbsp EVOO

2 shallots, thinly sliced

1/3 cup dried cranberries

2 cloves chopped garlic

3 oz shredded parmesan cheese

For vinaigrette, in a small bowl whisk vinegar, mustard, salt and pepper. Drizzle in EVOO.  Whisk until emulsified.  Add chives and set aside

For beans:  Bring large pot of salted water to boil.  Add beans, simmer for 5 minutes.  Drain.  Place in serving bowl.  Toss with vinaigrette.  Heat oil in small skillet.  Add shallots, cranberries, and garlic.  Saute 3-5 minutes, or until softened.  Pour over beans and toss.  Top with parmesan cheese and serve.  

Serves 8

Caesar Chicken Salad Squares *

 Filling :

1 can (12.5 oz) chunk chicken breast in water, drained

1/2 cup shredded mozzarella cheese

1 Tbsp grated parmesan cheese

1 Tbsp bacon bits

2 Tbsp Caesar dressing

1 Tbsp mayo

1 clove garlic, minced

1 tsp lemon juice

Crust:

1 can (8 oz) refrigerated crescent rolls

1/4 cup caesar dressing

1 cup shredded romaine lettuce

Heat oven to 375.  In bowl, mix filling ingredients until well blended.  Unroll crescent dough and separate into 4 rectangles.  Place on ungreased cookie sheet; press into 6x4 inch rectangle.  Spoon about 1/2 cup chicken mixture onto center of each dough rectangle.  Fold up ends of rectangle over mixture and firmly pinch edges to seal.  Bake 16-20 minutes or until golden brown.  Remove from cookie sheet.  Garnish each with 1 Tbsp caesar dressing and 1/4 cup shredded lettuce.  

Serves 4

Spanish Shrimp Pasta *

 1/2 pound orzo pasta 

2 pinches saffron threads

1 cup chicken broth

3 Tbsp EVOO

1/2 pound spanish chorizo

1 onion, chopped

1 small red pepper, chopped

2 cloves garlic, minced

1 tsp ground turmeric

1/2 cup frozen green peas

1 pound raw medium shrimp, shelled and deveined, tail off

1/4 cup chopped parsley

1 tsp smoked paprika

1/2 tsp sugar

Juice of 1/2 lemon

Lemon zest of 1/2 lemon

Bring a large pot of salted water to boil and cook pasta to al dente.  Save 1/4 cup pasta water, then drain and cover. In small saucepan, steep the saffron in chicken broth over low heat.  In a large skillet, heat 1 Tbsp EVOO, over medium heat.  Add chorizo and cook until browned, about 3 minutes.  Add the onion, bell pepper, garlic and turmeric and cook for 5 minutes.  Stir in the peas.  Add 2 Tbsp EVOO and shrimp.  Cook until pink and firm, 2-3 minutes.  Stir in the parsley, paprika, sugar and lemon juice.  Remove from the heat.  Pour saffron broth over chorizo and vegetables.  Add the orzo and reserved pasta water and toss for 2 minutes.  Sprinkle with lemon zest.  

Serves 4

Red Pepper Chicken *

 4 boneless skinless chicken breasts (4 oz each)

1 can (15 oz) black beans, drained and rinsed

1 can (14 oz) mexican stewed tomatoes, undrained

1 jar (12 oz) roasted sweet red peppers, drained and cut into strips

1 large onion, chopped

Salt and Pepper to taste

Hot cooked rice

Place the chicken in slow cooker.  In a bowl, combine beans, tomatoes, red peppers, onion, and salt/pepper.  Pour over the chicken.  Cover and cook on low until chicken is tender, about 6 hours.  Serve over rice.  

Serves 4

Meatball Submarine Casserole *

 12 oz frozen fully cooked italian meatballs

4 slices sourdough bread

1 1/2 tsp olive oil

1 garlic clove, halved

1 1/2 cups pasta sauce

1/2 cup shredded mozzarella

1/2 cup grated parmesan

Preheat broiler.  Microwave meatballs, covered, 4-6 minutes.  Meanwhile, place bread on an ungreased baking sheet; brush one side of bread with oil.  Lightly sprinkle with salt and pepper.  Broil until golden brown, 1-3 minutes.  Rub bread with cut surface of garlic; discard garlic.  Tear bread into bite size pieces and transfer to a greased 11x7 dish.  Reduce oven setting to 350.  Add pasta sauce, 1/4 cup mozzarella cheese and 1/4 cup parmesan cheese to meatballs.  Toss to combine.  Pour mixture over bread pieces; sprinkle with remaining cheese.  Bake, uncovered, until cheeses are melted, 15-18 minutes.  

Serves 4

Buffalo Chicken Chili *

 1 Tbsp vegetable oil

1 onion, chopped

1 red bell pepper, chopped

2 cups deli rotisserie chicken, cubed 

2 cup chicken broth

2 Tbsp chili powder

10 drops red pepper sauce (adjust to your preferred spice level)

2 cans (14 oz each) pinto beans, drained and rinsed

1 can (28 oz) crushed tomatoes, undrained

1 can (14 oz) diced tomatoes, undrained

1/2 cup sliced celery

1/2 cup crumbled blue cheese (substitute with goat cheese crumbles for a little less tang)

(add sriracha, cayenne pepper, cumin if you want to punch up the spiciness)

In 3 qt pot, heat oil over medium high heat.  Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.  Stir in remaining ingredients except celery and cheese.  Heat to boiling; reduce heat to med-low.  Simmer uncovered 20-35 minutes, stirring occasionally.  Serve topped with celery and blue cheese.

Makes 6 servings

Tomato Bisque *

 1 can (19 oz) Progresso tomato soup or 2 (10 oz) cans condensed tomato soup

1 1/2 cups water

4 oz cream cheese, cubed

Freshly ground black pepper

Heat soup and water in pot.  Whisk in cream cheese until completely melted.  Sprinkle with black pepper to taste preference. 

Serves 3

Pistachio Bars *

Base:

1 cup flour

1/4 cup sugar

1/2 cup butter

Topping: 

1 egg

1/4 cup sugar

1/4 cup corn syrup

1 Tbsp butter, melted

1/4 tsp vanilla

1 cup coarsely chopped pistachios

1/2 cup flaked coconut

Heat oven to 350. In bowl, combine flour and 1/4 cup sugar; mix well.  With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs.  Press mixture in bottom of ungreased 8 inch square pan. Bake at 350 for 20-25 minutes or until light golden brown.  Cool 10 minutes.  Meanwhile, beat egg slightly in bowl.  Add all remaining topping ingredients except pistachios and coconut; mix well.  Stir in pistachios and coconut.  Remove pan from oven.  Spoon and spread coconut mixture evenly over warm base.  Return to oven; bake an additional 15-20 minutes or until edges are golden brown.  Cool and cut into bars.

Chunky Crawfish Dip *

 1 pkg (16 oz) frozen cooked crawfish tails, thawed and drained

12 oz cream cheese, softened

1green bell pepper, finely chopped

1 red bell pepper, finely chopped

1 small onion, finely chopped

6 garlic cloves, minced

1/2 to 1 tsp creole seasoning, adjust to taste

1/2 tsp salt

6-12 drops hot pepper sauce, adjust to taste

Assorted crackers and vegetables for dipping

Chop crawfish; pat dry.  In small bowl, beat cream cheese until smooth.  Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish.  Cover and refrigerate for at least 2 hours.  Serve with crackers and vegetables.  

16 servings.

Skinny Pizza Wrap *

 1 flatbread whole wheat wrap

3 Tbsp light pizza sauce, warmed

1/2 Tbsp italian seasoning

17 slices turkey pepperoni

1/4 cup mozzarella cheese, shredded or slices

Spread pizza sauce on wrap.  Top with italian seasoning, pepperoni slices and sprinkle with cheese.  Roll wrap tightly.**  Eat cold or pop in microwave 90 seconds or until cheese melts. 

**Instead of eating it as a wrap, place flatbread on baking sheet with toppings.  Bake at 350 for 4-6 minutes or until cheese is melted. 

Serves 1

Spicy Garlic Shrimp Pasta *

 12 oz linguine (or your preferred pasta)

1 cup frozen peas, thawed

1/4 cup EVOO

1 1/2 pounds peeled, deveined, tails off shrimp

1/2 tsp red pepper flakes, adjust to preferred taste

1 clove garlic, minced

8 oz chicken broth

1/2 tsp salt

1/4 tsp black pepper

1/2 cup chopped fresh parsley

Cook pasta in plenty of lightly salted boiling water until almost cooked through.  Add the peas and cook until heated through, about 2 minutes; drain. Meanwhile, heat oil in skillet over medium heat.  Add shrimp, red pepper flakes and garlic.  Cook the shrimp 2 minutes on each side, or until they turn just opaque.  Add broth and cook 2 minutes longer, or until hot.  Add salt and pepper.  Toss the pasta and peas with shrimp.  Add parsley and serve immediately. 

Serves 4

Beef and Provolone Crescents *

 1 can refrigerated crescent rolls

1 Tbsp italian salad dressing

3 slices provolone cheese, cut into strips

3 Tbsp chopped roasted red bell peppers

4 oz thinly sliced deli roast beef, cut into strips

Heat oven to 350.  Spray cookie sheet with cooking spray.  Unroll crescent dough and separate into 8 triangles.  Press out each triangle so shortest side is about 4 inches.  Brush each triangle with salad dressing.  Top each triangle with cheese (divided equally among triangles), 1/2 tsp roasted red bell peppers and beef (divided equally among triangles).  Ensure all toppings fit on triangle, fold cheese or beef if necessary.  Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on cookie sheet.    Bake 15-19 minutes or until golden brown.  

Serves 8

Hot Honey Brussels and Lemon Ricotta Flatbread *

 8 oz fresh brussel sprouts, Trimmed, halved and thinly sliced

1 Tbsp italian seasoning

1 lemon, zested and quartered

4 oz ricotta cheese

2 flatbreads, approx 8x6 inches each

3/4 oz Hot honey

1/2 cup italian cheese blend, shredded

1/4 cup parmesan cheese

EVOO

Salt and Pepper, to taste

Preheat oven to 450.  Heat a large drizzle of oil in large pan over medium heat.  Add brussels sprouts, season with 1/2 tsp italian seasoning and a pinch of salt and pepper.  Cook, stirring occasionally until bright green and softened, about 5-7 minutes.  Remove from heat.  In a small bowl, combine half the lemon zest, ricotta, 1/2 tsp italian seasoning, and juice of one quarter of the lemon.  Stir in 1 Tbsp oil and season with salt and pepper.  Place flatbreads on a baking sheet.  Brush each flatbread with a drizzle of olive oil and season with small pinch of salt and pepper.  Bake in oven 3-5 minutes.  Carefully spread toasted flatbreads with lemon ricotta.  Top with brussels sprouts in an even layer.  Sprinkle with italian cheese blend and half the parmesan.  Bake until cheese melts and flatbreads are crispy, about 4-6 minutes.  Cut flatbreads into pieces.  Drizzle with hot honey.  Sprinkle with remaining parmesan and remaining lemon zest to taste.  Serve with remaining lemon wedges on the side.

Serves 2

Burrito Pizza *

 2 Tbsp EVOO

1 can (13.8 oz) refrigerated classic pizza crust

1/2 cup chopped onion

1 clove garlic, finely chopped

1 can (12-15 oz) black beans, undrained

1 tsp ground cumin

1 tsp ground coriander

1 tsp pepper

2 cups cooked rice

1 Tbsp butter

1 can (4.5 oz) chopped green chiles

1 cup salsa

8 oz shredded mexican cheese blend

2 Tbsp chopped fresh cilantro

1 cup frozen corn

Heat oven to 350.  Brush 1 tsp oil on large cookie sheet.  Unroll pizza crust dough on cookie sheet into 12x9 inch rectangle; brush with 2 tsp oil.  Bake 10 minutes.  Meanwhile, in skillet, heat remaining 1 Tbsp oil over medium heat.  Add onion and garlic; cook 3 minutes, stirring occasionally, until onion is tender.  Stir in undrained beans, cumin, coriander and pepper; cook 1 minute.  Stir in rice and butter.  Stir in chiles.  Remove from heat and set aside.  Spread thin layer of salsa over partially baked crust.  Layer with 1/2 cup of the cheese and the bean mixture.  Sprinkle with 1 Tbsp cilantro, corn and remaining 1 1/2 cups cheese.  Bake 20-30 minutes longer or until edges of crust are golden brown and cheese is melted.  Garnish with remaining cilantro.

Serves 6

Beef Stroganoff Stew *

 1 onion, chopped

1 clove garlic, minced

1 lb boneless beef tip steak, cut into 1/2 inch pieces

2 cans (18 oz) progresso creamy mushroom soup

1/2 cup water

2 1/2 cups uncooked wide egg noodles (4 oz)

1 cup sour cream

3/4 tsp salt

2 Tbsp fresh chopped parsley

In crock pot, layer onion, garlic and beef.  Pour soup and water over beef.  Cover:  cook on low heat 5-7 hours.  Stir noodles into mixture.  Increase heat to high.  Cover, cook 20-30 minutes or until noodles are tender.  Stir in sour cream and salt.  Garnish with parsley.

Serves 5

Creamy Cilantro Steak Bowls *

 1 poblano pepper, cored and seeds removed, cut into long thin strips

1/2 red onion, cut into long thin strips, mince enough for 1 tsp

1/4 oz cilantro, finely chopped

1 clove garlic, minced, reserve 1/4 tsp

1 lime, zested and quartered

1 jalapeno, cored and seeds removed, cut into small rounds or half rounds, mince enough for 1/2 tsp

1/2 cup jasmine rice

1 1/2 Tbsp sour cream

1 tsp cumin

10 oz steak, approx 1/2-1 inch thick

Salt and Pepper, to taste

2 Tbsp olive oil

1 Tbsp butter

Heat a drizzle of oil in small pot over medium high heat.  Add garlic (except reserved portion).  Cook until fragrant, about 30 seconds.  Stir in rice, 3/4 cup water and a pinch of salt.  Bring to a boil, then cover and reduce heat to low.  Cook until tender, 15-18 minutes.  Keep covered off heat until ready to serve.  In small bowl, combine sour cream, cilantro, minced onion, 1 Tbsp olive oil, reserved garlic, juice from two lime wedges, minced jalapeno, pinch of cumin, pinch of salt and pepper.  Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.  Season steak all over with remaining cumin, pinch of salt and pepper, rub thoroughly to coat.  Heat a large drizzle of oil in large pan over medium high heat.  Add steak and cook to desired doneness (130 degrees for medium rare), 3-4 minutes per side.  Turn off heat, transfer steak to cutting board to rest.  Wipe out pan.  Heat a drizzle of oil in same pan over medium high heat.  Add poblano, lsiced onion and a pinch of salt.  Cook, stirring occasionally, until softened and lightly charred, 6-8 minutes.  Fluff rice with a fork, stir in lime zest butter, pinch of salt and pepper.  Thinly slice steak against the grain.  Divide rice between bowls.  top with veggies and steak.  Drizzle steak with sauce.  Top with as much sliced jalapeno as you like.  Serve with remaining lime wedges on the side.  

Serves 2

Blueberry and Orange Spinach Salad *

 1/2 cup coarsely chopped pecans

3 tsp honey

3/4 tsp sugar

2 Tbsp fresh orange juice

1 Tbsp rice wine vinegar

1 Tbsp olive oil

2 tsp sugar

4 cups torn fresh spinach leaves

1 cup fresh blueberries

2 oranges, peeled and cut into sections

Heat oven to 350.  Line cookie sheet with foil.  In small bowl, mix pecans and honey until pecans are well coated.  Spread pecans on foil.  Sprinkle with 3/4 tsp sugar.  Bake 7-9 minutes, stirring occasionally, until pecans are lightly toasted.  Cool completely, about 15 minutes.  Meanwhile, in a small bowl, beat orange juice, vinegar, oil and 2 tsp sugar with whisk until blended.  In large bowl, toss spinach, blueberries and orange sections.  Pour dressing over salad; toss.  Sprinkle with pecans.  Serve immediately.

Serves 6

Hoisin Honey Chicken Bowl *

 1/2 cup jasmine rice

Salt, Pepper, EVOO

2 scallions, sliced, separating green and white parts

1 inch thumb of ginger, peeled and minced

4 Tbsp hoisin sauce

2 tsp sriracha, adjust to preferred heat level

2 tsp honey

1 Tbsp butter

10 boneless skinless chicken, cut into bite size pieces

6 oz fresh green beans

1 Tbsp sesame seeds

Preheat oven to 425.  In a small pot, combine rice, 3/4 cup water and a big pinch of salt.  Bring to a boil, then cover and reduce to a low simmer.  Cook until rice is tender 15-18 minutes.  Keep covered, off heat, until ready to serve.  While rice cooks, trim green beans.  Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast until crisp tender, 12-15 minutes.  In a small bowl, combine hoisin, honey, 2 Tbsp water, and sriracha.  Heat a large drizzle of oil in skillet over medium high heat.  Add chicken and cook, stirring occasionally, until browned and almost cooked through, 3-5 minutes.  Once chicken is browned, add scallion whites and ginger to pan.  Cook until fragrant, about 1 minute.  Pour in hoisin honey sauce.  Cook until sauce has thickened and chicken is coated and cooked through, 2-3 minutes.  Turn off heat.  Fluff rice with a fork and stir in 1 Tbsp butter.  Season with salt and pepper, to taste.  Divide rice, green beans, and chicken between plates. Garnish with scallion greens and sesame seeds.

Serves 2

  

Lemon Rosemary Chex Mix *

 5 Tbsp butter

2 Tbsp fresh rosemary leaves, minced

1 Tbsp lemon zest

1 tsp garlic powder

1 tsp salt

2 cups corn chex cereal

2 cups wheat chex cereal

2 cups rice chex cereal

1 cup dry roasted and lightly salted whole almonds

1 cup parmesan flavored crackers

In large microwaveable bowl, microwave butter about 30 seconds or until melted.  Stir in rosemary, lemon zest, garlic powder and salt.  Add cereals, almonds and crackers; mix well.  Microwave on high 5-6 minutes, stirring every 2 minutes.  Spread on cookie sheet to cool.  Store in airtight container.

Carrot and Broccoli Au Gratin *

 2 cups baby carrots, cut in half

1 bunch broccoli, cut into florets (about 4 cups)

10 ritz crackers, crushed

3 Tbsp grated parmesan cheese

1 Tbsp butter, melted

4 oz velveeta, cut into 1/2 inch cubes

2 oz cream cheese, cubed

Bring 3 cups water to boil in saucepan.  Add carrots.  Reduce heat to med-low; simmer 7 minutes.  Add broccoli; simmer an additional 3 minutes or until vegetables are crisp-tender.  Meanwhile, mix cracker crumbs, parmesan cheese and butter; set aside.  Microwave velveeta and cream cheese in microwave safe bowl for 1 minute; stir.  Continue microwaving in 30 second intervals stirring after each one until cheese are melted and blended well.  Drain vegetables; place in serving bowl.  Top with cheese, mix.  Sprinkle with crumb mixture. 

Serves 8

Chopped Israeli Salad *

 2 diced cucumbers

2 cups diced tomato

1 diced orange bell pepper

1/2 cup chopped fresh flat leaf parsley

2 Tbsp fresh lemon juice

1 Tbsp EVOO

1 tsp kosher salt

1/4 tsp freshly ground black pepper

Place all ingredients in large bowl.  Stir to combine.  Refrigerate until ready to serve.  

Serves 6

Cheesy Enchilada Burrito Bowl *

 1 pound ground turkey

1 can (15 oz) black beans, drained and rinsed

1 cup frozen corn

1 can rotel, do not drain

1/2 cup salsa

2 tsp minced garlic

1/2 cup onion, diced

1/2 cup orange bell pepper, diced

10 jalapeno slices from jarred jalapenos, chopped, plus 2 Tbsp liquid from jalapeno jar

1 can (15 oz) enchilada sauce

1 Tbsp chili powder

1 tsp cumin

2 cups shredded mexican cheese

1/3 cup fresh chopped cilantro

Hot cooked rice **

Optional toppings if desired:  sour cream, lime juice, avocado, green onions, tortilla strips

In large skillet, cook turkey until browned through, drain grease if needed.  Add to turkey in skillet, beans, corn, rotel, salsa, and garlic. Mix well and simmer over med-low heat for 2 minutes.  Add chopped onion, bell pepper, jalapenos, and jalapeno liquid.  Mix well and simmer over med-low heat for 2 minutes.  Add enchilada sauce, chili powder, and cumin. Mix well and simmer over med low heat for 2 minutes.  Top with cilantro and cheese.  Serve over rice.

**Substitute with quinoa for a little bit healthier version.  Cook according to quinoa package directions.  Stir in to skillet mix prior to cheese and cilantro)

Serves 6

Garden Harvest Chicken Soup *

 1 pound chicken breast, cut into bite size pieces

1 tsp season salt

1/2 tsp ground black pepper

3/4 tsp garlic powder

2 unpeeled red potatoes, cut into 1/2 inch pieces

2 carrots, sliced

1 onion, coarsely chopped

2 cans (14 oz each) chicken broth

2 cups broccoli flowerets

1 yellow summer squash, coarsely chopped

2 Tbsp chopped fresh basil leaves 

Place crock pot liner in crock pot.  Place chicken in crockpot.  Sprinkle with salt, pepper and garlic powder.  Add potatoes, carrots, onion and chicken broth.  Cover and cook on low for 7 hours.  Stir in broccoli, squash, and basil.  Increase heat to high.  Cover and cook 15-20 minutes or until vegetables are tender.  Serve with crusty bread.

Serves 6

Slow Cooker Sausage Pizza Sloppy Joes *

 1  pound italian sausage, browned and drained

1 1/2 cups frozen stir fry bell peppers and onions, thawed

2 oz chopped pepperoni

1 can (15 oz) pizza sauce

1/2 tsp italian seasoning

2 roma tomatoes, coarsely chopped

8 sandwich buns

3/4 cup shredded mozzarella

Spray crock pot with nonstick cooking spray.  Mix sausage, stir fry vegetables, pepperoni, pizza sauce and italian seasoning in slow cooker.  Cover and cook on low 4 hours.  Stir in tomatoes.  To serve, fill buns with sausage mixture and sprinkle with cheese.

Makes 8

White Chocolate Raspberry Cheesecake Bars *

 12 oreo cookies, finely crushed

2 Tbsp butter, melted

3 squares bakers white chocolate

2 pkg (8 oz each) cream cheese, softened

1/2 cup sugar 

1 tsp vanilla

2 eggs 

1/4 cup red raspberry preserves

Heat oven to 350.  Mix cookie crumbs and butter; press into bottom 8 inch square pan.  Melt 2 chocolate squares as directed on package.  Beat cream cheese, sugar, and vanilla with mixer until blended.  Add melted chocolate, mix well.  Add eggs, 1 at a time, mixing on low speed after each just until blended.  Pour over crust.  Bake 25-28 minutes or until center is almost set.  Cool 5 minutes; spread with preserves.  Melt remaining chocolate square; drizzle over cheesecake.  Cool cheesecake.  Refrigerate 4 hours.  

Makes 9 servings

Loaded Baked Potato Pizza *

 1 can (13.8 oz) refrigerated pizza crust

1 white potato

1 Tbsp olive oil

1/4 tsp salt

1/4 tsp pepper

10 oz frozen broccoli and cheese sauce

2/3 cup sour cream

2 Tbsp ranch dressing

1 cup shredded colby jack cheese

5 slices cooked bacon, coarsely chopped

1 tomato, seeded and chopped

2 green onions, chopped

Heat oven to 375.  Spray large cooking sheet with non stick cooking spray.  Unroll pizza crust dough on sheet; press dough into 13x9 rectangle.  Bake 10-13 minutes or until crust is light golden brown.  (It's okay if it is not completely cooked as there will be additional cooking time). Remove from oven and set aside.  Meanwhile, pierce potato with fork.  Microwave 4-5 minutes, turning once, until tender.  Cover; let stand 5 minutes.  When potato is cool enough to handle, peel potato and cut into 1/4 inch cubes.  In small bowl, mix potato, oil, sat and pepper; set aside.  Cook broccoli in microwave as directed on package. Empty pouch into another small bowl to cool slightly; set aside.  In another small bowl, mix sour cream and ranch dressing.  Spread mixture over pizza crust to withing 1/2 inch of crust edges.  Sprinkle 1/2 cup cheese evenly over sour cream mixture.  Sprinkle with bacon.  Spread broccoli mixture and potato mixture evenly over bacon.  Sprinkle tomato, onions, and remaining 1/2 cup cheese evenly over potato mixture.  Bake 15-22 minutes longer or until crust is golden brown and cheese is melted.  Let stand 5 minutes before cutting. 

Serves 4

Three Bean Pasta Salad *

 1 box suddenly salad classic pasta salad mix

3/4 cup french dressing

1/2 tsp red pepper sauce

2 medium tomatoes, coarsely chopped

1 green bell pepper, chopped

1/2 cup chopped red onion

1 can cannellini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1 can chick peas, drained and rinsed

Cook pasta as directed on package.  Drain pasta; rinse with cold water.  Shake to drain very well.  In large bowl, stir together seasoning mix, dressing and pepper sauce.  Stir in pasta and remaining ingredients.  Refrigerate for 1 hour before serving.

Makes 10 (1 cup) servings

Cheesy BLT Mini Sandwiches *

 1 can (8 oz) crescent refrigerated sheet

1/2 cup cheddar Jack cheese, shredded

8 slices bacon, crisply cooked and crumbled

2 Tbsp chopped green onions

1/3 cup mayonnaise

1/2 cup shredded lettuce

8 cherry tomatoes, sliced

Heat oven to 375.  Unroll dough and press into 12x8 inch rectangle.  Cut into 24 squares; place on ungreased cookie sheet(s).  Bake 8-10 minutes or until golden brown.  Remove to cooling rack.  Meanwhile, in small bowl, mix cheese, bacon, onions and mayo.  Place slightly less than 1 Tbsp lettuce on bottoms of 12 crescent squares.  Top with 1 heaping Tbsp bacon mix and 2 slices tomato.  Top with remaining crescent squares. 

Makes 12 mini sandwiches

Upside Down Sunshine Cake *

1 pkg yellow cake mix 

water, eggs and oil per cake mix package

1 pkg (3 oz) orange flavor gelatin powder

1 can (20 0z) pineapple slices, in juice, drained

10 maraschino cherries

3/4 cup whipped topping

Heat oven to 350.  Prepare cake batter as directed on package.  Spray 13x9 baking dish generously with cooking spray.  Sprinkle dry gelatin powder evenly onto bottom of dish.  Top with pineapple slices, place cherry in center of each slice.  Pour batter over fruit in dish.  Bake 40-50 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes.  Loosen cake from sides of dish; invert onto platter.  Gently remove dish; cook cake completely.  Serve topped with cool whip.

Mediterranean Chicken Pasta Salad *

 1 box Betty Crocker Suddenly Salad classic pasta salad mix

1/3 cup water

3 Tbsp olive oil

2 cups cut up cooked chicken

1 cup cherry tomatoes, halved

1 cup cucumber, coarsely chopped

4 oz crumbled feta cheese

1 can (2.25 oz) sliced ripe olives, drained

1 tsp basil

Cook pasta as directed on box.  Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.  Add chicken; let stand while pasta is cooking.  Drain pasta; rinse with cold water.  Shake to drain well.  Stir drained pasta and remaining ingredients into chicken mixture.  Refrigerate at least 1 hour before serving.  Cover and refrigerate any remaining salad.  

Serves 6

Turtle Pumpkin Pie *

 1/4 cup plus 2 Tbsp caramel ice cream topping

1 graham cracker pie crust

1/2 cup plus 2 Tbsp pecan pieces

1 cup cold milk

2 pkg (3.4 oz each) vanilla instant pudding mix

1 cup canned pumpkin

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 tub (8 oz) cool whip topping, thawed

3 Tbsp chocolate chips

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup nuts.  Beat milk, dry pudding mixes, pumpkin and spices with whisk for 2 minutes.  Stir in 1 1/2 cups cool whip.  Spread into crust.  Refrigerate 1 hour.  Top with remaining cool whip, caramel topping, nuts and chocolate chips before serving.  

Serves 10

Chicken Vegetable Stew *

 2 boneless skinless chicken breasts

1 (28-30 oz) jar spaghetti sauce

2 tomatoes, coarsely chopped

2 small zucchini, sliced

1 green bell pepper, cut into 1 inch pieces

1 onion, chopped

3 garlic cloves, minced

1 tsp basil

1 tsp oregano

8 oz fresh sliced mushrooms

In crockpot, combine all ingredients, except mushrooms.  Cover; cook on low setting for 8 hours.  Shred chicken with two forks.  Add mushrooms, cover and cook another 30 minutes. 

Serves 3

Chicken and Rice *

 2 large chicken breasts, cut into bite size pieces

2 cups chicken broth

1 green bell pepper, chopped

1 small onion, chopped

1 clove garlic, minced

2 Tbsp butter

15 oz can whole tomatoes, undrained

1 tsp chili powder

1/2 tsp oregano

1 Tbsp cornstarch

1 cup water

Salt and pepper to taste

3-4 cups hot cooked rice

In large deep skillet, melt butter.  Cook bell pepper, onion, and garlic for 2 minutes.  Add chicken and saute for 4-5 minutes.  Add tomatoes, chili powder, oregano, chicken broth, salt and pepper.  Cook on medium heat for 20 minutes.  In small bowl, add water and cornstarch.  Stir well.  Slowly pour and stir into chicken mixture.  Cook and stir 2-3 minutes until thickened.  Pour chicken mixture over hot cooked rice. 

Pepper Jack Artichoke Dip *

 2 cans (14 oz) quartered artichoke hearts, drained and chopped

1 cup mayo

10 oz pepper jack cheese

1/3 cup italian style bread crumbs

1/4 tsp crushed red pepper

1 Tbsp chopped parsley

Assorted veggies and/or crackers for dipping

Heat oven to 400.  In bowl, mix artichokes, mayo, and 2 cups cheese.  Spread mixture in ungreased 13x9 dish.  In small bowl, mix remaining 1/2 cup cheese and bread crumbs; sprinkle over artichoke mixture.  Bake 12 minutes or until thoroughly heated.  Sprinkle crushed red pepper and parsley on top.  Serve with veggies or crackers

Makes 32 servings

Italian Sloppy Joes *

 1 pound ground beef

1 small onion, finely chopped

3 garlic cloves, minced

1/2 cup beef broth

1 can (14 oz) diced tomatoes, undrained

1/4 cup tomato paste

1/4 tsp salt

1/8 tsp pepper

1 pkg frozen garlic texas toast

8 slices mozzarella cheese

Preheat oven to 425.  In skillet cook and crumble beef, onion, and garlic until meat is no longer pink.  Drain and return to pan.  Add broth and bring to boil.  Cook until broth is reduced by half.  Stir in tomatoes, tomato paste, salt and pepper; return to boil.  Reduce the heat; simmer, uncovered, until the mixture is thickened, 2-3 minutes.  Meanwhile, place garlic texas toast on foil lined large baking sheet.  Bake until lightly browned, 8-10 minutes.  Spoon ground beef mixture onto toast; top with mozzarella cheese.  Bake until the cheese is melted, 3-4 minutes.  

Serves 8

Mexican Beef Stew *

 1 pound beef stew meat

14 oz can diced tomatoes, undrained

1/2 cup diced onions

1/2 tsp chili powder

1 pkg taco seasoning mix

1 can black beans, drained and rinsed

1 can (11 oz) mexicorn, drained

In crockpot, mix beef, tomatoes, onions and chili powder.  Cover; cook on low for 9-11 hours.  Stir in taco seasoning mix, beans and corn.  Increase heat to high.  Cover and cook 15-30 minutes or until thickened.

Add toppings to your preference:  sour cream, cheese, tortilla strips, jalapenos, avocado, cilantro, etc.

Serves 3

Cashew Chicken *

 2 Tbsp olive oil

1/2 cup chopped onion

2/3 cup chopped carrots

3 celery stalks, diced

2 banana peppers, diced

1 red bell pepper, chopped

2 garlic cloves, minced

1 1/2 pounds boneless skinless chicken breasts, cut into bite size chunks

1/2 tsp Ground black pepper

1/2 tsp ground ginger

1 cup chicken broth

1/4 cup soy sauce

2 Tbsp rice vinegar

2 Tbsp ketchup

1/2 - 1 tsp sriracha (adjust to your taste, can also use dried red pepper flakes)

1/2 cup cashews

Hot cooked rice

Heat oil in skillet.  Add onion, carrots, celery, red bell pepper and banana peppers and saute.  After 2 minutes, add chicken. Add black ground pepper and ginger.  Saute for 2 minutes then add garlic.  Continue to saute until chicken is cooked through.   In a small bowl, combine chicken broth, soy sauce, vinegar, ketchup and sriracha.  Whisk until smooth and pour over skillet ingredients.  Simmer for 4-5 minutes.  Serve over rice. Sprinkle with cashews.

Serves 4

Cheesy Chicken Casserole *

 2 cups cut up cooked chicken

1 jar (16 oz) cheddar cheese pasta sauce

1 pound frozen broccoli, carrots, and cauliflower mix (california mix vegetables), thawed and drained

1 1/4 cups bisquick

1/4 cup grated parmesan

1/4 cup butter

1 egg, slightly beaten

Heat oven to 400.  In large bowl, mix chicken, pasta sauce and vegetables.  Pour into ungreased 11x9 baking dish.  In small bowl, mix bisquick, parmesan cheese and butter with fork or pastry blender until crumbly.  Stir in egg.  Sprinkle over chicken mixture.  Bake 20-22 minutes or until topping is light golden brown.

Serves 6

Beef and Pasta Casserole *

 1 onion, peeled and quartered

2 large carrots, peeled and cut into 3 inch pieces

1 Tbsp olive oil

4 garlic cloves, minced

1 Tbsp dried italian seasoning

1/2 tsp crushed red pepper

1/2 tsp salt

1 pound ground beef

3 cups chicken stock

1 1/2 tsp dried basil

3 Tbsp tomato paste

1 Tbsp red wine vinegar

8 oz uncooked penne ( or other similar shaped pasta)

14 oz can crushed tomatoes

3 oz shredded mozzarella cheese

1/4 cup grated parmesan cheese

Place onions in food processor; pulse until finely chopped.  Add carrots; pulse until finely chopped.  Preheat oven to 350.  Heat large skillet over medium heat.  Add oil to pan.  Add onion mixture to pan and cook 4 minutes.  Add garlic, cook 2 minutes.  Add italian seasoning, red pepper, and 1/4 tsp salt.  Add beef; cook 5 minutes.  Stir in stock, 1 tsp basil, tomato paste, vinegar, pasta and tomatoes.  Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.  Stir in remaining 1/4 tsp salt.  Pour contents of skillet into 11x7 dish.  Sprinkle mozzarella over pasta mix.  Sprinkle with parmesan.  Bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining basil.

Serves 4

Peanut Butter Balls *

3 cups creamy peanut butter

2 pounds powdered sugar

1 cup butter

4 cups rice krispies

12-15 squares chocolate almond bark, may need to adjust more or less as needed

Place peanut butter and butter in saucepan.  Warm on med-low heat and stir until mixed together and smooth.  Place powdered sugar and rice krispies in large bowl.  Pour warm peanut butter mix into bowl and mix well.  Refrigerate for one hour.  Roll into small balls.  Fill saucepan halfway with water and warm to low simmer.  Place small glass bowl on top of saucepan and place 10 pieces chocolate bark in bowl.  Once chocolate is melted, drop balls into chocolate and roll with a spoon to cover completely.  Place chocolate covered balls on wax paper to cool.  Add additional bark to bowl as needed.  

Makes 100