Bacon and Spinach Pizza *

 1 prebaked 12 inch pizza crust

1/3 cup pizza sauce

1 cup shaved parmesan cheese

2 cups fresh baby spinach, sliced

8 strips fully cooked bacon, cut into 1 inch pieces. 

Preheat oven to 450. Place crust on ungreased baking sheet.  Spread with sauce; top with 1/2 cup cheese, spinach and bacon.  Sprinkle with remaining cheese.  Bake until cheese is melted. 8-10 minutes. 

Serves 6

Caramel Apple Streusel Pie *

 6 cups sliced, peeled ripe apples (I used a mix of honeycrisp and granny smith)

1 Tbsp lemon juice

1/2 cup sugar

2 Tbsp quick cooking tapioca

3/4 tsp ground cinnamon

1/4 tsp salt

1/4 tsp ground nutmeg

1 box (14 oz) refrigerated pie crusts, softened

3/4 cup old fashioned oats

1 Tbsp all purpose flour

3 Tbsp sugar

1/4 cup cold butter

18 caramels, unwrapped

5 Tbsp milk

1/4 cup chopped pecans

Heat oven to 400. In large bowl, mix apples and lemon juice.  In small bowl, mix 1/2 cup sugar, tapioca, cinnamon, salt and nutmeg. Add to apples; stir gently.  Let stand 15 minutes.  Place 1 pie crust in ungreased 9 inch pie plate.  Pour apple mixture into pastry lined pie plate.  In small bowl, mix oats, flour and 3 Tbsp sugar.  Cut in butter until crumbly.  Sprinkle over apples.  Cut second crust into wedges; arrange wedges in an alternate pattern across the mixture.  Bake 45 minutes.  Meanwhile, in small saucepan, heat caramels and milk over low heat until caramels are melted.  Stir until smooth, add pecans.  Drizzle over pie.  Bake 8-10 minutes longer or until crust is golden brown and filling to bubble.  Cool completely, about 2 hours.  

Chocolate Caramel Layer Bars *

 1 roll (16.5 oz) refrigerated chocolate chip cookies

2 cups milk chocolate chips

1 container (18 oz) caramel apple dip

3 cups rice chex cereal

1 cup chopped peanuts

Heat oven to 350.  In ungreased 13x9 pan, break up cookie dough.  Press dough evenly in bottom of pan to form crust.  Bake 15-18 minutes or until light golden brown.  Cool 15 minutes.  Meanwhile, in saucepan over low med heat, melt 1 cup chips and 1 cup dip, stirring constantly, until melted and smooth.  Remove from heat.  Stir in cereal and peanuts.  Spread cereal mixture over cooled crust.  In pan, heat remaining chips and dip over medium heat, stirring constantly, until melted and smooth.  Spread over cereal mixture.  Refrigerate until chocolate mixture is set, about 30 minutes.  Stor tightly covered.

Cabbage and Creamy Sesame Rice Noodle Stir Fry *

 4 oz rice noodles

2 Tbsp EVOO

1 boneless, skinless chicken breast, cut into 1/2 inch cubes

1/2 tsp salt

1/4 tsp black pepper

1/2 cup halved and thinly sliced red onion

1 cup thinly sliced shiitake mushrooms

3 scallions, cut into 2 inch pieces

1 cup roughly chopped fresh green cabbage (or kimchi if you like that flavor!)

2 Tbsp creamy sesame dressing

2 Tbsp coconut aminos

1 egg

Toasted sesame seeds

2 lime wedges

Bring saucepan of water to boil.  Add rice noodles and cook according to package directions.  Meanwhile, heat the oil in a large skillet over medium heat.  Add chicken, salt and pepper.  Cook, tossing occasionally, until chicken is almost cooked through, about 4 minutes.  Add onions, mushrooms, scallions, and cabbage (if you are using kimchi, add it later with sesame dressing).  Cook, tossing, until just tender, about 3 minutes.  Add creamy sesame dressing and coconut aminos and stir until just combined. Using tongs, drain and transfer noodles and add them to the skillet, toss until just combined.  Push the noodle stir fry to one half of the skillet and crack the egg onto the empty half.  Cook the egg, stirring, until softly scrambled, 1-2 minutes.  Stir the scrambled eggs into the stir fry.  Garnish with toasted sesame seeds and serve with lime wedge.  

Serves 2

Seared Scallops and Vegetables *

 12 large sea scallops, patted dry

1 bunch asparagus, cut into 1 inch pieces

1 cup cherry tomatoes, halved

1 cup sliced red onion

2 cups baby spinach

In large skillet, heat 2 Tbsp EVOO over med high heat.  Season both sides of the scallops with salt and pepper and add to the skillet.  Cook for 1 minute.  Add asparagus, cherry tomatoes and red onion and cook for 2 minutes.  Turn the scallops, then cook until tomatoes are shriveled and scallops are cooked through, 2-3 minutes.  Remove from the heat.  Stir in the spinach, then cover and let stand until the spinach is wilted, about 1 minute.  

Strawberry Salad with Crispy Prosciutto and Seared Scallops *

 8 thin slices of prosciutto

3 cups baby arugula

1 cup hulled and sliced strawberries

1/2 cup halved and thinly sliced red onion

1/2 jalapeno, seeds removed and very thinly sliced

1/4 cup thinly sliced basil leaves

2 Tbsp EVOO

2 cloves garlic, minced

1 Tbsp balsamic vinegar

1 Tbsp fresh lemon juice

1/2 tsp dijon mustard

1 pound sea scallops

1 tsp salt

1/2 tsp black pepper

2 Tbsp EVOO

Preheat oven to 400.  Place prosciutto on a large baking sheet in a single layer so that no pieces are touching.  Bake until prosciutto is crisp, about 6 minutes.  Set aside to let cool.  Meanwhile, in a large bowl, combine arugula, strawberries, red onion, basil and jalapeno.  Set aside.  In small bowl, whisk together 2 Tbsp EVOO, garlic, balsamic, lemon and dijon until well combined.  Pat scallops dry and season generously on both sides with salt and pepper.  Heat oil in large skillet over medium high heat.  When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, about 2-3 minutes.  Flip and cook until golden on the other side.  Transfer to a plate and set aside.  Drizzle the dressing over the salad and toss to coat.  Divide the salad among 2 plates.  Top with seared scallops.  Roughly chop the prosciutto and sprinkle over the top of scallops and salad.

Serves 2

Chicken Alfredo Stew *

 1 jar (16 oz) alfredo pasta sauce

3/4 cup water

1/2 tsp basil

1/2 tsp salt

4 cups frozen diced potatoes with onions

1 1/4 pound boneless skinless chicken breasts, cut into chunks

1 bag (1 pound) frozen mixed vegetables

In small bowl, mix pasta sauce, water, basil and salt.  Spray crock pot with non stick cooking spray.  In crock pot, layer half each of the potatoes, chicken, frozen vegetables and pasta sauce.  Repeat layers ending with pasta sauce. Cover; cook on low heat 6-8 hours.

Serves 6

Cornbread Taco Bake *

 1 pound ground beef, browned and drained

1 can whole kernel corn, drained

1 can (8 oz) tomato sauce

1/2 cup water

1/2 cup chopped green pepper

1 envelope taco seasoning

1 pkg (8 oz) cornbread/muffin mix  (and ingredients on box to make cornbread)

1 can (2.8 oz) french fried onions

1/2 cup shredded cheddar cheese

In large ovenproof skillet, combine browned ground beef, corn, tomato sauce, water, green pepper and taco seasoning.  Prepare cornbread mix according to package directions for cornbread.  Stir in half  of the onions.  Drop spoonfuls on top of beef mixture.  Spread out with back of spoon (will not cover beef mixture entirely).  Bake uncovered at 400 for 12-15 minutes.  Sprinkle with cheese and remaining onions.  Bake until cheese is melted and a toothpick inserted into cornbread layer comes out clean, about 3-5 minutes longer.  

Green Power Smoothie *

 Liver Cleanse Smoothie - these measurements should be adjusted to your tastes.  

1 handful spinach, washed

1/2 cup cucumber, sliced (no need to peel)

1 small green apple, cored and sliced (no need to peel)

1/2 banana

Puree all together and make any adjustments for your tastes.  Add 1/2 cup ice and blend again.  

Serves 1

Slow Cooker Apple Butter *

 12 cooking apples, peeled, cored and sliced 

2 cups sugar

1 1/2 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground allspice

Place apple slices in slow cooker.  Stir in sugar, cinnamon, cloves and allspice.   Cover and cook on high heat setting for 4 hours.  Stir.  Uncover and cook on high heat setting 2 - 2 1/2 hours more or until apples are very tender and most of the liquid has evaporated.  Coo mixture at least 1 hour or cover and chill overnight.  Process with an immersion blender until smooth.  

Makes 4 cups.

Mexican Chicken Pizza *

 1/2 pound boneless skinless chicken breast, cut into 1/2 inch chunks

1 1/2 cups salsa

1 (12 inch) ready to use pizza crust

1/2 cup red pepper strips

1 tsp chopped fresh cilantro

1 1/2 cups shredded mozzarella and cheddar cheese

*add sliced jalapenos if you like it spicy*

Heat oven to 400.  Cook chicken in large skillet until chicken is done, stirring occasionally.  Stir in salsa; simmer on medium low heat 5 minutes, stirring occasionally.  Spoon onto crust; top with remaining ingredients.  Bake 10-15 minutes or until cheese is melted.

Serves 6

Pecan Pie *

 1 1/4 cups light corn syrup

1 cup brown sugar

1/2 cup butter

1 1/2 cups pecans (roughly chopped)

4 eggs

1 tsp vanilla

1/8 tsp salt

9 inch refrigerated unbaked pie crust

Mix all ingredients (except pie crust).  Pour into unbaked 9 inch pastry shell.  Bake at 350 degrees for 50 minutes.  Pie will be gooey and slightly runny.  As it cools it will become more "gelatinous". 

Baked Shrimp and Grits *

 32 oz chicken broth

1 cup quick cooking grits

1 can (10 oz) diced tomatoes and green chiles, drained

2 cups colby jack cheese, shredded

Freshly ground pepper

2 Tbsp butter

1 green bell pepper, chopped

1 onion, chopped

1 pound uncooked large shrimp, peeled and deveined (tail on or off - your preference)

1 tsp cajun seasoning, increase or decrease based on your preference

2 garlic cloves, minced

Preheat oven to 350.  In 13x9 baking dish, combine broth and grits.  Bake, uncovered, until liquid is absorbed and grits are tender, 30-35 minutes.  Stir in tomatoes and 1 1/2 cups cheese.  Bake, uncovered, until heated through, about 10 minutes.  Sprinkle with pepper and remaining cheese; let stand 5 minutes.  In a skillet, heat butter over medium high heat; saute green pepper and onion until tender, 6-8 minutes.  Add shrimp and garlic.  Sprinkle cajun seasoning over shrimp.  Cook and stir until shrimp turns pink, 2-3 minutes.  Spoon over grits.  

Serves 6

Baked Spinach, Crab and Artichoke Dip *

 1/2 pint deli spinach dip

1 can (14 oz) artichoke hearts, drained and coarsely chopped

1 pkg (8 oz) refrigerated crabmeat

1/3 cup grated parmesan cheese

1/8 tsp cayenne pepper

1/2 cup shredded cheddar cheese

Heat oven to 375.  Mix all ingredients except cheddar cheese in bowl until well blended.  Spread mixture in ungreased pie plate.  Sprinkle with cheddar cheese.  Bake, uncovered, 15-20 minutes or until hot and bubbly.  Serve with crackers, baguette slices, or veggies. 

Makes 3 3/4 cups dip

Banana Pudding Squares *

 35 nilla wafers, finely crushed

1/4 cup butter, melted

1 pkg (8 oz) cream cheese, softened

1/2 cup powdered sugar

1 tub (8 oz) cool whip

3 bananas, sliced

2 pkg (1 oz each) vanilla flavor sugar free instant pudding

3 cups cold milk

1/3 cup mini chocolate chips, semi sweet (or 1/2 square of bakers semi sweet chocolate, grated)

Mix crumbs and margarine; press onto bottom of 8x11 dish.  Refrigerate.  Beat cream cheese and sugar in bowl and whisk until blended.  Stir in 1 1/2 cups cool whip; spread over crust.  Top with bananas.  Beat pudding mixes and milk with whisk 2 minutes; spread over bananas. Top with remaining cool whip and chocolate.  Refrigerate 3 hours.

Makes 24 servings

Italian Meatball Bean Soup *

 1 egg, lightly beaten

1/2 cup italian bread crumbs

1/4 tsp salt

1 pound ground chicken

1 Tbsp EVOO

3 celery ribs, chopped

2 carrots, chopped

1 small onion, chopped

2 tsp italian seasoning

2 garlic cloves, minced

3 cans (15 oz) each cannellini beans, drained and rinsed

6 cups chicken broth

1 1/2 tsp grated lemon peel

5 oz fresh baby spinach

2 Tbsp lemon juice

Preheat oven to 400.  In large bowl, combine egg, bread crumbs and salt.  Add chicken; mix lightly but thoroughly.  Shape into 1 1/4 inch balls.  Place in greased 15x10 pan.  Bake 14-17 minutes or until cooked through.  Meanwhile, in large stockpot, heat oil over medium heat.  Add celery, carrots and onion; cook and stir 5-7 minutes or until carrots are softened.  Stir in italian seasoning and garlic; cook 1 minute longer.  Add beans, broth and lemon peel; bring to a boil.  Reduce heat to low.  Stir in spinach and meatballs; cook just until spinach is wilted.  Stir in lemon juice.  

Serves 6

Italian Grilled Vegetable Pasta Salad *

 1 small zucchini or yellow squash, cut into 1 inch slices

8 cherry tomatoes

1 onion, cut into eighths

8 oz fresh mushrooms

1/2 cup italian dressing

1 package suddenly salad classic pasta salad mix

1/3 cup cold water

Toss zucchini, tomatoes, onion, mushrooms, and dressing in large bowl until well coated.  Heat coals for direct heat.  Place vegetables in grill pan and grill uncovered 4-6 inches from heat for 4-5 minutes, turning once and brushing with remaining dressing in bowl, until crisp tender.  Refrigerate vegetables uncovered in single layer while making pasta.  Empty pasta mix into pot of boiling water.  Gently boil, uncovered 12 minutes, stirring occasionally.  Using same bowl with any remaining dressing, stir together seasoning mix and cold water; set aside.  Drain pasta; rinse with cool water.  Shake to drain well.  Stir vegetables and pasta into seasoning mixture.  Serve immediately or refrigerate.  

**Additional idea:  Add 1 can of chunk chicken (drained)

Serves 8

Buffalo Blue Cheese Meatloaf *

 1 egg, lightly beaten

1 small onion, finely diced

1/4 cup bread crumbs

1/4 cup buffalo wing sauce

1 tsp dried oregano

1/2 tsp pepper

1 pound ground beef

Topping:

1/4 cup buffalo wing sauce

1/4 cup crumble blue cheese

Preheat oven to 350.  In large bowl, combine egg, onion, bread crumbs, 1/4 cup buffalo wing sauce, oregano and pepper.  Add beef; mix lightly but thoroughly.  Shape into loaf and placed in 11x7 greased dish.  Bake 20 minutes.  Spread 1/4 wing sauce over top; sprinkle with cheese.  Bake 20-30 minutes or until meat is 160.  Let stand 5 minutes before slicing.  

Serves 4

Chicken Vegetable Chowder *

 1 pound boneless skinless chicken, cut into 1 inch pieces

1 cup baby carrots, cut in half lengthwise

1 cup sliced fresh mushrooms

1 onion, chopped

1/2 cup water

1/4 tsp garlic powder

1/8 tsp dried thyme leaves

1 can (14 oz) chicken broth

1 can cream of chicken soup

1/2 cup milk

3 Tbsp all purpose flour

9 oz frozen broccoli cuts, thawed

In crock pot, mix chicken, carrots, mushrooms, onion, water, garlic powder, thyme and broth.  Cover and cook on low 7-9 hours.  About 35 minutes before serving, skim fat from slow cooker if there is any.  In small bowl, beat soup, milk and flour with wire whisk until smooth.  Add soup mixture and broccoli to chicken mixture.  Cover and cook on low for 30 minutes or until broccoli is tender. 

Serves 5

Creamy Salmon *

 $ skinless salmon fillets, 6-8 oz each

2 tsp salt

1 tsp freshly ground black pepper

2 Tbsp EVOO

2 garlic cloves, minced

1/2 cup thinly sliced shallot

1 Tbsp dijon mustard

1/2 cup chicken broth

1 cup unsweetened full fat coconut milk

grated zest of 1/2 lemon

1 Tbsp freshly squeezed lemon juice

2 Tbsp finely chopped fresh chives

2 Tbsp finely chopped fresh dill

2 Tbsp finely chopped fresh tarragon

1/4 tsp salt

1/2 tsp freshly ground black pepper

Pat salmon dry with paper towel then season both sides evenly with the salt and pepper.  In large skillet, heat the oil over medium high heat.  Add the salmon and cook for 2-3 minutes.  Flip and continue to cook until golden brown, another 2-3 minutes.  Remove from skillet and set aside.  Reduce heat to medium and add the garlic and shallot.  Gently saute being careful not to burn, about 1 minute.   Add dijon and pour in the chicken broth.  Whisk until smooth and cook until the broth has reduced by half, about 2 minutes.  While whisking, slowly pour in the coconut milk until well incorporated and bring to a rapid simmer.  Once simmering, reduce the heat so the sauce is lightly simmering, about medium low heat.  Add the lemon zest, lemon juice, chives, dill, tarragon, salt and pepper and stir to combine.  Nestle the salmon back into the sauce and cook, uncovered, until the salmon is cooked to your desired doneness, 3-5 more minutes.  Top with more fresh herbs and serve.  

Serves 4

Chicken Pot Pie *

 1 pound boneless skinless chicken breasts, cut into bite size pieces

2 Tbsp zesty italian dressing

2 cups frozen mixed vegetables

1 can cream of chicken soup

4 oz velveeta, cut into cubes

1 sheet frozen puff pastry (1/2 of 17.3 oz pkg) thawed

1 egg, beaten

Heat oven to 400.  Cook and stir chicken in dressing in large skillet on medium heat for 5 minutes or until done.  Stir in vegetables and soup.  Spoon into greased 9 inch square dish; top with velveeta.  Unfold pastry sheet; place over chicken mixture.  Fold under edges of pastry; press onto top of baking dish to seal.  Brush pastry with egg.  Cut several slits in pastry to permit steam to escape.  Place dish on baking sheet.  Bake 30 minutes or until crust is deep golden brown.  Let stand 5 minutes before serving.

Serves 6

Cashew Chicken with Noodles *

 8 oz uncooked thick rice noodles

1/4 cup soy sauce

2 Tbsp cornstarch

3 garlic cloves, minced

1 pound boneless skinless chicken breast, cubed

1 Tbsp peanut oil

1 Tbsp sesame oil

6 green onions, cut into 2 inch pieces

1 cup unsalted cashews

2 Tbsp sweet chili sauce

Cook rice noodles according to the package directions.  Meanwhile, in a small bowl, combine the soy sauce, cornstarch and garlic.  Add chicken.  In a large skillet, saute chicken mixture in peanut and sesame oils until no longer pink.  Add green onions; cook 1 minute longer.  Drain noodles; stir into skillet.  Add cashews and chili sauce and heat through.  

Makes 4 servings

Glazed Spiced Pumpkin Bars *

 2 cups Fiber One original bran cereal

1/2 cup canola oil

1/2 cup orange juice

1 can (15 oz) pumpkin puree

2 eggs

1 1/2 cups all purpose flour

1 1/2 cups sugar

2 tsp baking powder

1 tsp ground cinnamon

1 tsp baking soda

1/2 tsp ground ginger

1/4 tsp salt

1 cup chopped walnuts

1 cup powdered sugar

4-6 tsp orange juice

Heat oven to 350.  Spray 15x1 with nonstick cooking spray.  Place cereal in ziploc bag.  Seal bag and crush with rolling pin.  In large bowl, beat oil, 1/2 cup orange juice, the pumpkin and eggs with mixer on low speed until well blended.  Stir in crushed cereal; let stand 10 minutes.  Beat in remaining bar ingredients except walnuts on low speed until well blended.  Stir in walnuts.  Spread evenly in pan.  Bake 35-40 minutes or until top springs back when touched lightly in center.  Cool completely, about 1 hour.  In small bowl, mix powdered sugar and enough of the 4-6 tsp OJ for desired drizzling consistency.  Drizzle over bars.  

Makes 32 bars

Peanut Butter Fudge *

 1 cup butter

1 cup creamy peanut butter

1 tsp vanilla extract

16 oz powdered sugar

3 oz chocolate chips (optional)

Butter bottom and sides of 8x8 inch pan.  Line with parchment paper  (butter helps it stick to pan).  Lightly butter top of parchment paper.  Combine 1 cup butter and peanut butter in large microwave safe bowl. Cover with plastic wrap and microwave on full power for 2 minutes.  Carefully remove from microwave and stir.  Microwave for an additional 2 minutes.  Remove from microwave and stir in vanilla and sugar until evenly combined.  Ingredients should be smooth and resemble dough.  Add chocolate chips, if desired, and lightly stir into mix.  Pour mixture into prepared pan and spread into an even layer, pushing to fill corners.  Place an additional square piece of parchment paper directly on surface of fudge.  Refrigerate at least 2 hours.  Use a large knife to cut into 1 inch cubes.  Store in an airtight container at room temperature for up to 1 week.

Pepper Steak *

 1 1/2 pounds boneless beef round steak

2 onions, cut into 1/4 inch slices

1 clove garlic, finely chopped

1/4 tsp ground ginger

1 cup beef broth

3 Tbsp soy sauce

2 Tbsp cornstarch

1/4 cup cold water

2 medium green bell peppers, cut into 3/4 inch strips

2 tomatoes, cut into eighths

6 cups hot cooked rice

Salt to taste

Remove fat from beef.  In slow cooker, layer beef, onions, garlic, ginger, bell peppers.  In small bowl, mix broth and soy sauce.  Pour over beef.  Cover; cook on low heat setting 7-9 hours or until beef is tender. In small bowl, mix cornstarch and water; gradually stir into beef mixture.  Stir in tomatoes.  Increase temp to high and cook 5 minutes.  Add salt to taste.  Serve over rice. 

Serves 6

Brown Sugar Cake *

 1 pkg (2 layer size) yellow cake mix

1 pkg (3.4 oz) vanilla flavor instant pudding

4 eggs

2/3 cup sour cream

2/3 cup water

1/2 cup oil

1 cup packed brown sugar

1 cup chopped pecans

2 tsp powdered sugar

1/2 tsp cinnamon

Heat oven to 350.  Beat cake, pudding, eggs, sour cream, water and oil with mixer until well blended.  Add brown sugar and nuts; mix well.  Pour into greased bundt pan or 13x9 dish.  (Cooking times will vary depending on which vessel you choose).  Bake 40 minutes to 1 hour or until toothpick inserted near center comes out clean.  Cool cake in pan 15 minutes. Loosen cake from sides of pan and invert onto cooling rack.  Cool cake completely.  Mix powdered sugar and cinnamon together and sprinkle on cake top with sifter or sieve.  

Serves 16

Chicken Bacon Ranch Pizza *

 1 can (11 oz) refrigerated thin pizza crust

1/2 cup ranch dressing

12 oz cooked chicken, cut into bite size pieces

4 slices crispy cooked bacon, coarsely chopped

1/4 cup chopped onion

1 large plum tomato, seeded and chopped

4 oz shredded cheddar cheese

4 oz shredded mozzarella cheese 

Heat oven to 400.  Spray 15x10 inch cookie sheet with nonstick spray.  Unroll dough on cookie sheet; starting at center, press dough into 15x10 inch rectangle.  Spread ranch dressing evenly over dough.  Top with remaining ingredients.  Bake 14-17 minutes or until crust is golden brown and cheese is melted.  

Serves 8

Chicken Pasta Caesar Salad *

 3 cups uncooked whole wheat pasta (8 oz)

6 cups torn romaine

3 cups coarsely shredded rotisserie chicken

2 tomatoes, chopped

1/2 cup shredded parmesan cheese

1/2 cup creamy ceasar salad dressing

1/2 cup slivered almonds, toasted

Cook pasta according to package directions.  Drain, rinse with cold water and drain again.  Toss with remaining ingredients.  Serve immediately.  

Serves 6

Texas Sheet Cake *

 Cake:

1 cup unsalted butter

4 heaping tablespoons cocoa powder

2 cups all purpose flour

2 cups sugar

1/2 tsp salt

1/2 cup sour cream

1 tsp baking soda

2 eggs

Frosting: 

1/2 cup unsalted butter

6 Tbsp milk

4 Tbsp cocoa powder

16 oz confectioners sugar

1 tsp vanilla extract

1 cup chopped pecans or walnuts

Heat oven to 375. Coat 15x10 pan with nonstick cooking spray.  Place butter, 1 cup water, and cocoa in a saucepan.  Heat to boiling, stirring occasionally.  Remove from heat.  Add flour, sugar, and salt.  Stir in sour cream, baking soda and eggs.  Mix until blended; pour into prepared pan.  Bake at 375 for 22 minutes.  

Place butter, milk and cocoa in a saucepan.  Heat to boiling, stirring until bubbly.  Remove from heat; beat in sugar, vanilla, and nuts**.  Spread on cake until warm.   (**you can sprinkle nuts on top of frosting instead of mixing in if preferred)

This cake is so delicious and moist. 

Makes 24 servings

Apple Cranberry Pecan Stuffing *

2 cups apple juice

2 Tbsp butter

6 oz package stuffing mix for chicken

1 small apple, chopped, peeled or unpeeled is fine especially if chopped into small enough pieces

1/2 cup cranberries

1/4 cup chopped pecans, toasted

Bring juice and butter to boil in pot.  Add stuffing mix and fruit; mix lightly.  (If texture is too moist, cook on med heat for 1-2 minutes more: Cover and remove from heat.  Let stand 5 minutes.  Stir in nuts.  

Orecchiette with Spicy Sausage *

 Kosher Salt

12 oz orecciette (small shell pasta is a good substitute)

2 Tbsp EVOO

8 oz chorizo or other spicy sausage, casings removed

2 scallions (White and light green parts only), thinly sliced

2 cloves garlic, minced

8 oz cremini mushrooms, quartered

Freshly ground pepper

2 cups cherry tomatoes, halved

1/2 cup chicken broth

1/2 cup grated parmesan cheese

Bring a large pot of salted water to boil.  Add pasta and cook as the label directs.  Meanwhile, heat EVOO in a large skillet.  Add sausage and cook, breaking it up with a wooden spoon, until it begins to brown, about 3 minutes.  Add scallions to skillet and cook until softened, about 2 minutes.  Add garlic, mushrooms, 1/2 tsp salt and pepper to taste; cook, stirring occasionally, until the mushrooms start to brown, about 3-4 minutes.  Add cherry tomatoes and cook until slightly softened, about 3 more minutes.  Reserve 1 cup of cooking water then drain the pasta.  Add broth to skillet and cook, stirring 1 minute.  Stir in the pasta and cheese, adding some of the reserved cooking water to loosen, if necessary.  Season with salt and pepper.  Top with more parmesan and green onions if desired.  

Serves 4

Golden Peanut Butter Bars *

 1/3 cup creamy peanut butter

3 Tbsp butter

1 bag (10 oz) marshmallows

5 cups golden grahams cereal

Grease bottom and sides of 9 inch square pan with nonstick spray.  In saucepan, heat peanut butter, butter and marshmallows, stirring constantly, until melted.  Remove from heat.  Gently stir in cereal, 1 cup at a time until evenly coated.  Press mixture evenly in pan with buttered spatula.  Cool completely, about 30 minutes before cutting to serve.

Tomato Basil Appetizers *

2 frozen pillsbury grands flaky layers biscuits

2 Tbsp herb flavored cream cheese spread

1/4 cup diced tomato

Chopped fresh basil leaves

Heat oven to 350.  Spray cookie sheet with nonstick spray.  Place biscuits on microwaveable towel.  Microwave 20 seconds, turning over halfway through microwave time.  Biscuits should be slightly frozen after microwaving.  Slice each biscuit horizontally, carefully separating into 2 layers.  Place biscuit halves cut sides down on cookie sheet.  Bake 10-14 minutes or until edges are light golden brown.  Remove from cookie sheet.  Cool 5 minutes.  Spread cream cheese spread on biscuits and top with tomato and basil.

  

Sausage and Cheese Crescent Squares *

 2 cans (8 oz each) refrigerated crescent dinner rolls

1 pound spicy pork sausage

8 oz cream cheese

2 cups shredded cheddar cheese (8 oz)

Heat oven to 375.  Unroll 1 can of dough and place in ungreased 13x9 dish.  Press over bottom and 1/2 inch up sides to form crust.  In skillet, cook sausage until no longer pink.  Remove sausage from skillet; discard drippings.  In same skillet, add cream cheese.  Cook over low heat until melted.  Add cooked sausage; stir to coat.  Spoon evenly over crust in baking dish.  Sprinkle with cheddar cheese.  Unroll second can of crescent dough and press on top of sausage/cheese to form 13x9 rectangle top crust.  Press perforations to seal.  Bake 21-26 minutes or until golden brown.  Cool 5 minutes.