Strawberry Swirl Cake

(Courtesy of MrFood.com)

Ingredients:

1 (18.25 oz.) package white cake mix

1 c. sour cream

1/4 c. water

2 eggs

1 (4-serving size) package strawberry-flavored gelatin

Directions:

Preheat the oven to 350°F. Coat a 10-inch Bundt or tube pan with nonstick cooking spray, set aside.  In a medium-sized bowl, with an electric beater on medium speed, beat all the ingredients except the gelatin mix for 2 minutes, or until creamy. Pour one third of the batter into the pan. Sprinkle evenly with half of the gelatin mix.  Repeat the layers with the batter and gelatin, then top with the remaining batter. Bake for 45 to 50 minutes, or until a wooden toothpick inserted in the center comes out clean. Let cool for 5 minutes, then invert onto a wire rack to cool completely. Serve, or cover until ready to serve.

Taco Chicken Casserole

Ingredients:
4 boneless, skinless chicken breasts
2 cans cream of chicken soup
8 soft taco shells
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese
1 pkg. taco seasoning or chicken taco seasoning

Directions:
Preheat oven to 350 degrees.  Bake or gill chicken breasts until they are no longer pink.  Shred chicken breasts into a bowl.  Add soup and taco seasoning and mix well.  Cut taco shells into wedges or cubes.  Place a layer of the cut up shells on the bottom of a 9x13 pan.  place half of the chicken mixture on the shells.  Sprinkle with mozzarella cheese.  Repeat layers, ending with the cheese.  Sprinkle with some cheddar cheese on top.  Bake for 30 minutes.


Note~ This is a variation of a recipe my mom gave me where she did not add the taco seasoning.  Due to adding the seasoning, I added the 2nd can of soup and an extra chicken breast so it wasn't overwhelming with the seasoning.  You could also do this with ground beef (just make like you would regular taco meat then mix it with a cream of mushroom soup or a cheddar cheese soup). 

Beer Braised Short Ribs

Ingredients: 
4 lbs. bone-in short ribs, trimmed
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. olive oil
1 medium-size onion, chopped
1/2 c. low-sodium beef broth
1 1/4 c. dark beer (such as Guinness Draught)
1 Tbsp. light-brown sugar
1/2 tsp. dried thyme
2 c. baby carrots
8 oz. white mushrooms, cleaned and quartered
2 Tbsp. cornstarch
1 Tbsp. spicy brown mustard
Cooked egg noodles, optional

Directions:
Blot dry ribs with paper towels.  Sprinkle ribs with 1/4 tsp. each salt and black pepper.  Heat oil in a large nonstick skillet over medium-high heat.  Cook meat for 5 minutes, turning once halfway through, in batches if necessary.  Remove meat to a slow cooker.  Add onion to skillet and cook, 2 minutes, stirring often.  Add broth, sugar, thyme and 1 c. beer to skillet.  Bring to a boil, then pour over meat.  Cover and cook on high for 5 hours or low for 7 hours.  When there is 1 1/2 hours of cooking time remaining on high or 2 1/2 hours on low, stir carrots and mushrooms into the slow cooker.  Whisk together remaining 1/4 c. beer, 1/4 tsp. each salt and pepper, and the cornstarch and mustard.  Whisk into slow cooker.  Replace cover and cook 15 more minutes or until sauce has thickened.  Serve over egg noodles, if desired.

Diabetic Orange Cookies

Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking powder
Sugar substitute equal to 3/4 c.
2 tsp. grated orange peel
1/4 tsp. salt
1/8 tsp. ground nutmeg
1/2 c. vegetable oil spread
1/3 c. chopped raisins
1/4 c. egg substitute
2 Tbsp. orange juice

Directions:
In a medium bowl, combine the first 6 ingredients.  Cut in vegetable oil spread until mixture resembles coarse crumbs.  Stir in raisins.  Add egg substitute and orange juice; mix well.  Drop by teaspoonfuls onto baking sheets coated with cooking spray.  Flatten with a fork dipped in flour.  Bake at 375 degrees for 13-15 minutes.  Cool on wire racks.  Diabetic exchange: 1 starch, 1/2 fat

Roast Chicken with Spring Vegetables

Ingredients:

3 1/2 lb. skin-on, bone-in chicken quarters

Kosher salt and freshly ground pepper

1 lemon, halved

3 Tbsp. extra-virgin olive oil

1 lb. fingerling or other small potatoes

2 bunches radishes

1 bunch scallions

1 bunch baby carrots

1/4 c. chopped fresh dill

Directions:

Preheat the oven to 500 degrees F. Rinse the chicken and pat dry. Season with salt and pepper, then place skin-side up on a rimmed baking sheet. Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil. Roast 15 minutes.

Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds. Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.  Remove the chicken from the oven and scatter the vegetables around it. Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes. Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.

Parmesan-Crusted Chicken in Cream Sauce

Ingredients:

2 c. instant brown rice, uncooked

1 can  (14 oz.) fat-free reduced-sodium chicken broth, divided

1/2 c. water

6   RITZ Crackers, finely crushed (about 1/4 cup)

2 Tbsp. grated Parmesan Cheese

4 small boneless skinless chicken breast halves (1 lb.)

2 tsp. oil

1/3 c.  PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese

3/4 lb. fresh asparagus spears, trimmed, steamed

 

Directions:

Cook rice in 1-1/4 cups broth and 1/2 cup water as directed on package.

Meanwhile, mix cracker crumbs and Parmesan on plate. Rinse chicken with water; gently shake off excess water. Dip chicken in crumb mixture, turning to evenly coat both sides of each breast. Discard any remaining crumb mixture.
Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until done (165°F). Transfer to plate; cover to keep warm. Add remaining broth and reduced-fat cream cheese to skillet; bring just to boil, stirring constantly. Cook 3 min. or until thickened, stirring frequently; spoon over chicken. Serve with rice and asparagus

Slow Cooked Mexican Beef Wraps

Ingredients:
1 large onion, halved and sliced
1 (2 1/2-3 lb.) beef round rump roast
2 tsp. fajita seasoning
1 Tbsp. instant beef flavor bouillon granules
1 c. chunky salsa
10 large flour tortillas, warmed
Shredded cheese, sour cream and lettuce, optional

Directions:
In a 3-6 qt. slow cooker, layer onions on the bottom.  Coat roast evenly with seasoning and place on top of onions with any additional seasoning.  Sprinkle with bouillon and top with salsa.  Cover and cook on low 7-9 hours or until very tender.  With 2 forks, pull beef into shreds; mix well with sauce.  Serve in tortillas with cheese, lettuce and sour cream, if desired.

Peanut Butter Pie

(Courtesy of Angela Dictus)

Ingredients:

3/4 c. peanut butter
4 oz. cream cheese, softened
1 c. confectioners sugar
1 carton (8 oz) frozen whipped topping, thawed
1 graham cracker crust (9 in.)
Salted chopped peanuts

Directions:

In a large bowl, beat the peanut butter, cream cheese and confectioners sugar until smooth. Fold in whipped topping, pour into prepared crust. Sprinkle with nuts. Chill until serving. Refrigerate leftovers.

Taco Dip

Ingredients:
1 pkg. cream cheese
1 container (8 oz.) sour cream
1 pkg. taco seasoning
1 small head lettuce, shredded
1 medium tomato, diced
1 pkg. Mexican cheese
1 small can olives, diced


Directions:
In a medium bowl, combine the cream cheese, sour cream and taco seasoning until all ingredients are blended smooth.  Spread the mixture on the bottom of a 9x13 pan or a serving platter.  Sprinkle the lettuce, cheese, tomato and olives over top in any order you wish.  Serve with tortilla chips.


Note~ I made 2 batches of this (one for home and one to take tailgating at a baseball game).  Everyone loved them and could not stop eating it.  It was so easy to make and the hardest part was mixing the cream cheese by hand because I didn't know where my hand mixer was. 

Banana Bread

Ingredients:
1 3/4 c. all-purpose flour
2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
2/3 c. white sugar
1/3 c. butter, softened
2 eggs
1 c. mashed bananas
1/2 c. chopped walnuts

Directions:
Grease a loaf pan.  Preheat oven to 350 degrees.  In a large mixing bowl, sift flour, baking powder, baking soda, salt and sugar together.  Add butter, eggs, nuts and mashed banana.  Beat until well-blended.  Pour batter into prepared pan and bake about 1 hour, or until a toothpick inserted in the center of the loaf comes out clean.

Note~  Can double the batch and put it into either 2 loaf pans or a 9x13 pan.  I made it in the 9x13 pan and did not add the walnuts and it was very good!

Slow Cooker Orange BBQ Pulled Pork Sandwiches

Ingredients:
1 boneless pork shoulder (3 lbs)
1 bottle (18 oz.) barbecue sauce
Juice from 1 medium orange
12 sandwich rolls, split, toasted
1/2 c. mayonnaise

Directions:
Place meat in the slow cooker; top with barbecue sauce and orange juice.  Cover with lid.  Cook on low for 8-10 hours (or on high for 4-6 hours).  Remove meat from slow cooker; cut into small pieces or shred with a fork.  Return to slow cooker; stir evenly to coat meat with sauce.  Spread rolls with mayonnaise; fill with meat.

Note~ We make this at work for our clients and it is very good and flavorful.  I was quite shocked with how good it tastes.

Chicken Empanadas

(Courtesy of Paula Deen and foodnetwork.com)

Ingredients:

3 cups chopped, cooked chicken

1 (8-ounce) package shredded Colby and Monterey Jack cheese blend

4 ounces cream cheese, softened

1/4 cup chopped red bell pepper

1 jalapeno, seeded and chopped

1 tablespoon ground cumin

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 (15-ounce) package refrigerated pie crusts

Water

Directions:

Preheat oven to 400 degrees.  Lightly grease a baking sheet. In a large bowl, combine the chicken and next 7 ingredients. Unroll 1 pie crust onto a lightly floured surface. Roll into a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts, making 12 to 15 circles total. Arrange 1 round on a clean, flat surface. Lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round. Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on the prepared baking sheet. Bake for 15 minutes.

Italian Tomato Dressing

Ingredients:
1 c. oil
1/3 c. cider vinegar
1 can (8 oz.) tomato sauce
3 Tbsp. Miracle Whip
1 tsp. celery, chopped thin
2 tsp. Worcestershire sauce
1/2 clove garlic, minced
2 tsp. onion, chopped fine
2 Tbsp. honey
1/2 tsp. oregano
1/2 tsp. salt
1 tsp. paprika
1 tsp. dry mustard


Directions:
Blend together all ingredients in a blender for 1-2 minutes.  Chill.  Makes 1 pint

Buttermilk Herb Dressing a.k.a. Ranch Dressing

Ingredients:
1 c. buttermilk
1 c. mayonnaise
1 1/2 tsp. lemon or lime juice
1 Tbsp. parsley, snipped
1/2 tsp. salt
1/2 tsp. chives, snipped
1/4 tsp. oregano, crumbled
1/4 tsp. basil, crumbled
1/4 tsp. tarragon
1/4 tsp. garlic powder


Directions:
Whisk all ingredients in a small bowl until blended.  Refrigerate, covered, at least 1 hour.

Creamy Peppercorn Dressing

Ingredients:
3/4 c. sour cream
1/4 c. mayonnaise
1 Tbsp. milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
2 Tbsp. Parmesan cheese
1 tsp. whole black pepper, coarsely ground
Dill pickle juice


Directions: 
Combine sour cream, mayonnaise, milk, Worcestershire sauce, salt, Parmesan cheese and pepper in a large bowl.  Stir all ingredients together well.  Add dill pickle juice and make as thin as desired.

Blender French Dressing

Ingredients:
1 c. salad oil
1/2 c. vinegar
1/2 c. ketchup
1/3 c. sugar
1 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 thin slice onion


Directions:
Combine all ingredients in the blender and process for 10-15 seconds.

Lemon Dijon Dressing

Ingredients:
5 Tbsp. fresh lemon juice
2 Tbsp. Dijon mustard
2 Tbsp. sugar
1 tsp. salt
1/2 tsp. ground black pepper
1 tsp. garlic, crushed
1 c. vegetable oil


Directions:
Combine lemon juice, mustard, sugar, salt, pepper and garlic in a blender and blend until smooth.  Slowly add oil in a thin stream while blender is running.  Continue until all oil is used.

Applesauce Salad

(Courtesy of Gerry Greiber)


Ingredients:
1/4 c. cinnamon candies
1 c. water
1 pkg. cherry Jello
2 c. applesauce


Directions:
Combine the candies and water.  Simmer over med heat until candies are dissolved.  Pour over the Jello mix.  Stir well.  Add applesauce.  Put in the refrigerator to set.  

Rip 'N Dip Ranch Bread Bowl

Ingredients:
1 loaf hearty round bread, unsliced
1 pkg. (8 oz.) cream cheese, softened
1 c. ranch dressing
1 c. shredded Mozzarella or pizza blend cheese
1/2 c. chopped orange bell pepper
1 can (2.25 oz.) sliced black olives, drained
1/4 c. chopped fresh basil
Assorted fresh vegetables


Directions:
Preheat oven to 375 degrees.  Hollow loaf, leaving bottom 1-inch thick.  Cut 1 inch cubes from the hollowed out inside bread; set aside.  Place loaf on a baking sheet.  Bake 8-10 minutes or until lightly toasted.  Remove from oven.  Cool on a wire rack until ready to use.  Combine the cream cheese, ranch and cheese in a medium bowl.  Heat in microwave on high for 1 minute, stirring halfway through.  Remove and stir until cheese is completely melted.  Mix in pepper, olives and basil.  Heat 1 minute or until heated through.  Place dip in toasted bread.  Serve with reserved bread cubes and fresh vegetables for dipping.

Taco Fries

Ingredients:
1 bag frozen french fries 
1 pkg. taco seasoning
Cooking spray


Directions:
Place fries in a large bowl.  Spray the fries with the cooking spray.  Add taco seasoning.  Toss to coat.  Cook french fries according to package directions.


Note~ You may not need to use all of the taco seasoning in the package.  

Deep Fried Cheesecake

Ingredients:
1 frozen cheesecake or prepared cheesecake
1 pkg. large wonton wrappers
Egg wash
Chopped milk chocolate, optional
Oil for frying
Powdered sugar


Directions:
Take cheesecake and cut into 1x3 pieces or in 1 in cubes.  Lay out a wonton wrapper and lightly brush egg wash on one side.  Place the cheesecake on top of the wonton (egg washed side).  Top with chopped milk chocolate.  Wrap like an egg roll or fold like a present, making sure to fold in all edges.  Heat oil to 350 degrees.  Place wrapped cheesecake in the oil and let cook.  Flip if necessary.  Remove the cheesecakes when all sides are light golden brown.  Roll in powdered sugar.  


Note~ You can also use prepared cookie dough in the wonton wrappers!  YUMMY

Raspberry Sweet Tea

Ingredients:
4 qts. water, divided
1 c. sugar or equivalent sugar substitute
10 individual tea bags
1 pkg. (12 oz.) frozen unsweetened raspberries, thawed and undrained
3 Tbsp. lime juice


Directions:
In a large saucepan, bring 2 qts. water to a boil.  Stir in sugar or sugar substitute until dissolved.  Remove from the heat.  Add tea bags; steep for 5-8 minutes.  Discard tea bags.  In another saucepan, bring raspberries and remaining water to a boil.  Reduce heat; simmer, uncovered, for 3 minutes.  Strain and discard pulp.  Add raspberry juice and lime juice to tea.  Transfer to a large pitcher.  Refrigerate until chilled.  Can serve with extra raspberries in the glass if you would like.  Diabetic exchange: Free food

French Onion Soup

(Courtesy of Bonnie Tiedt)

Ingredients: 

4 Tbsp. butter 

2 Tbsp. olive oil 

6 c. sliced onions 

4 cloves garlic 

1 tsp. sugar 

1/3 c. cognac 

1 Tbsp. Dijon mustard 

1/2 tsp. thyme 

3 Tbsp. flour 

3 qts. beef stock 

1 1/2 c. champagne (or dry white wine) 

salt and pepper 

For topping: 

8 slices crusty French bread 

8 oz. shredded gruyere cheese (Swiss) 

8 oz. mozarella cheese 

4 oz. parmesan cheese 

Heat butter and olive oil in large Dutch oven. Add onions and cook over high heat for 15 minutes. Add cloves of garlic and sugar. Reduce heat and cook until golden brown. (be patient!) Pour in cognac, warm and ignite. Add mustard and thyme. Stir in flour and cook for 3 minutes. Stir in beef stock and champagne and simmer 1 hour. Top with stale (or toasted) bread and grated cheese. Broil until cheese melts.

Slow Cooker Chocolate Cake

(Courtesy of Bonnie Tiedt)

1 box chocolate cake mix 

1 box instant chocolate pudding mix 

1 cup water 

4 eggs 

3/4 cup vegetable oil 

2 cups (16 oz.tub) sour cream 

2 teaspoons vanilla 

1 bag (12 oz.) chocolate chips

Beat together cake mix, pudding mix, water, eggs, vegetable oil, sour cream and vanilla.  Mix well then add chocolate chips.  Spray a large crockpot with a nonstick oil spray. Pour mix in and cook until the center is puffy and the edges pull away from the sides. About 3 hrs. on high OR 6 hrs. on low heat. Spoon into small dishes & serve with ice cream; try vanilla, coffee or mint ice cream for the holidays. 

Note from the author: Serves a crowd since just a small dish will send a chocoholic into a stupor. EVERY CROCKPOT IS DIFFERENT, so please watch your cake in the last hour so it doesn't burn. The 6 hr. on low heat seems to get the best results. Cakes have been reported as burnt at less than 6 hrs. and not done at 6 hrs.

Last time I made this I did high for one hour then low for 2 hours then warm for an hour. Adding Rich's experience: The recipe that I got off the GT site did not say to make with lid on or off. I left it on. Also it did not say what size of semi-sweet chocalate to use. I used a 12 oz package. I used a 6 quart crock pot. I wanted mine to be done in 6 hours, so I choose the 6 hours on low. After 4 1/2 hours it still had a ways to go, so I turned it up to high for an hour. It came out perfect. Rich I didn't think you could make anything in a crockpot without the lid on.

Chipotle Beef Sandwiches

Ingredients:
1 large sweet onion, halved and thinly sliced
1 beef sirloin tip roast (3 lbs.)
1 jar (16 oz.) chipotle salsa
1/2 c. beer
1 envelope beefy onion soup mix
10 kaiser rolls, split

Directions:
Place onion in a 5 qt. slow cooker.  Cut roast in half; place over onion.  Combine the salsa, beer and soup mix.  Pour over top.  Cover and cook on low for 7-8 hours or until meat is tender.  Remove roast.  Shred meat with 2 forks and return to the slow cooker; heat through.  Using a slotted spoon, spoon shredded meat onto each roll. 

Lemon Herb Chicken

Ingredients:
1/4 c. olive oil
1/4 c. fresh lemon juice
2 Tbsp. herbes de Provence
1/4 tsp. freshly ground black pepper
6 (3 oz. each) boneless, skinless chicken breasts halves
Vegetable oil cooking spray

Directions:
In a 1 gallon ziploc bag, combine oil, lemon juice, herbes de Provence, black pepper and chicken; seal the bag and shake to coat.  Refrigerate 30-60 minutes.  When you are ready to cook, spray a grill rack with cooking spray.  Preheat a grill to med-med high or prepare a med-hot fire, with the rack placed 4-6 in. above the heat.  Remove chicken from the marinade and discard marinade.  Place chicken on the grill and cook 10-15 min or until chicken is cooked through and no longer pink, and it's juices run clear, turning once. 

Beer-Grilled Chops

Ingredients:
4 bone-in pork chops (about 3/4 inch thick)
1/4 c. soy sauce
2 Tbsp. brown sugar
2 tsp. ginger root, grated
1 c. beer

Directions:
Place chops in a self-sealing plastic bag; add remaining ingredients and seal bag.  Gently massage bag to evenly distribute marinade ingredients.  Refrigerate 4-24 hours.  Prepare medium-hot grill.  Remove chops from marinade and discard marinade; place chops on grill directly over the heat, cover and grill for 10 minutes, turning once.

Pineapple Cake

Ingredients:
5 egg whites
1 can (20 oz.) water packed pineapple, crushed, drained
1 box yellow cake mix (reduced fat)
1 Tbsp. sugar or equivalent alternative substitute

Directions:
Beat egg whites with electric mixer until foamy.  Add drained pineapple then cake mix.  Spray a 9x13 pan with nonstick cooking spray then dust with flour.  Spread mixture in prepared baking pan.  Sprinkle with sugar or sweetener.  Bake at 350 degrees for 35 minutes.

Diabetic exchanges: 1 starch

Apple Oatmeal Cookies

Ingredients: 
1 pkg. (18 1/4 oz.) yellow cake mix
1 1/2 c. quick cooking oats
1/2 c. packed brown sugar
2 tsp. ground cinnamon
1 egg
3/4 c. unsweetened applesauce
1 c. finely chopped peeled apple
1/2 c. raisins

Directions:
In a large bowl, combine the cake mix, oats, brown sugar and cinnamon.  In a small bowl, combine the egg, applesauce, apple and raisins.  Stir into oats mixture and mix well.  Drop by heaping teaspoonfuls 2 inches apart onto baking sheets coated with nonstick cooking spray.  Bake at 350 degrees for 12-14 minutes or until golden brown.  Let stand for 2 minutes before removing to wire racks to cool

Diabetic exchange: 1 starch

Mud Balls

(Courtesy of Mary Kay Greiber)

Ingredients:
8 oz. cream cheese
1 regular-size bag of oreos
Melted white chocolate

Directions:
Run the oreos through a food processor until finely ground.  Combine oreo crumbs with cream cheese and mix well until the mixture forms a ball.  Roll the mixture into small balls (around the size of a half dollar).  Dip the balls in white chocolate and let dry.

Note~ My mom usually makes this around the holidays but they are so good they could be eaten year round.  They can also be frozen and saved for a later date.  They are so good!!!!!!

Angel Food Candy

(Courtesy of Mary Kay Greiber)

Ingredients:
1 c. sugar
1 c. dark corn syrup
1 Tbsp. vinegar
1 Tbsp. baking soda
Melted chocolate, for dipping

Directions:
Combine sugar, corn syrup and vinegar in a heavy saucepan.  Cook over medium heat, stirring until the sugar dissolves.  Cook, without stirring, until a candy thermometer reads 300 degrees.  Add soda.  Pout in a lightly greased 9x13 pan.  Dont spread and dont move the pan until it is cool.  Break into pieces and dip in chocolate.

Garlic Cheese Dog Biscuits

Ingredients:
1 1/4 c. shredded cheddar cheese
1/4 c. stick margarine, softened
1 1/2 c. whole wheat flour
1-4 garlic cloves, minced
Dash salt
6-8 Tbsp. milk

Directions:
In a mixing bowl, beat the cheese and margarine.  Add the flour, garlic and salt; mix well.  Add enough milk to form a stiff dough.  Cover and refrigerate for 30 minutes.  Roll our dough to 1/4 inch thickness.  Cut with bone-shaped cookie cutters.  Place on an ungreased baking sheet.  Bake at 375 degrees for 15-20 minutes or until golden brown.  Remove to wire racks.  Biscuits will harden as they cool

Note~  I had to include a recipe for the other family members...the dogs. 

Lemon Cream Salad

(Courtesy of Gerry Greiber)

Ingredients:
1 pkg. (3 oz.) lemon Jello
1/3 c. sugar
1 c. boiling water
1 can (6 oz.) frozen lemonade, thawed
1 container (8 oz.) cool whip

Directions:
Blend together Jello and sugar.  Add boiling water.  Mix until dissolved.  Stir in lemonade.  Chill it until it has the consistancy of jelly.  Fold in the cool whip and chill completely. 

Apple Dip

(Courtesy of Gerry Greiber)

Ingredients:
3/4 c. brown sugar
8 oz. cream cheese, softened
1 Tbsp. vanilla

Directions:
Combine all ingredients and mix well.  Serve as a dip for apples.

Pull Apart Garlic Buns

Ingredients:

2-1/2 to 3 c. all-purpose flour

1 Tbsp. sugar

1 pkg. (1/4 ounce) active dry yeast

1 tsp. salt

1/2 c. 2% milk

1/2 c. water

2 Tbsp. shortening

1 egg

1 tsp. paprika

1/2 tsp. garlic powder

1/4 c. butter, melted

1 Tbsp. sesame seeds

Directions:

In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat the milk, water and shortening to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Divide into 12 pieces. Shape each into a bun. Combine paprika and garlic powder. Dip each bun in melted butter, then in paprika mixture.  Place six buns in a greased 9-in. x 5-in. loaf pans; sprinkle with half of the sesame seeds. Top with remaining buns and sesame seeds. Cover and let rise in a warm place until doubled, about 45 minutes.  Bake at 375° for 30-35 minutes or until golden brown. Remove from pan to a wire rack to cool. 

Berries N Cream Wonton Cups

Ingredients:
24 square wonton wrappers
1 Tbsp. butter or margarine melted
2 Tbsp. granulated sugar
1 container (8 oz.) low-fat strawberry yogurt
1 1/2 c. thawed cool whip
1 c. raspberries
1/2 c. blueberries
2 tsp. powdered sugar


Directions:
Preheat oven to 350 degrees.  Brush one side of each wonton wrapper with melted butter.  Sprinkle wontons with sugar.  Press each wonton sugared side up, into mini muffin tins (or muffin tins).  Bake 6-8 minutes or until edges are light golden brown.  Remove wontons from pan to a cooling rack; cool completely.  Place yogurt in a small bowl; fold in 1 c. cool whip.  Place the rest of the cool whip in a pastry bag (with a closed star tip) or a ziploc bag (with one corner cut off).  Using a small spoon or scoop, scoop yogurt mixture into each wonton.  Top with one raspberry and 2 blueberries.  Garnish with whipped topping; sprinkle with powdered sugar.  Serve immediately.

Skinny Chicken Stroganoff

Ingredients:
4 slices turkey bacon, cooked and crumbled
6 oz. uncooked egg noodles
3/4 c. reduced fat sour cream
1/4 c. all-purpose flour
1 can (14.5 oz.) 99% fat-free chicken broth
1/4 tsp. salt
1/8 tsp. ground black pepper
8 oz. mushrooms, sliced
1 c. chopped onion
1 lb. boneless, skinless chicken breasts, cut into 1/4 inch strips
1 clove garlic, pressed
2 Tbsp. snipped fresh parsley

Directions:
Cook noodles according to package directions; drain and keep warm.  Meanwhile, in a small bowl, whisk together sour cream and flour until mixture is smooth.  Stir in salt and black pepper; set aside.  Heat stillet over high heat until hot.  Add chicken; cook and stir 5 minutes or until no longer pink.  Remove from skillet; keep warm.  Reduce heat to medium.  Add mushrooms, onions and garlic.  Cook and stir 3 minutes.  Return chicken and bacon to skillet.  Stir in sour cream mixture; bring to a boil.  Reduce heat and simmer 2 minutes, stirring occasionally.  Stir in parsley; serve over noodles.

Poppy Seed Bread

(Courtesy of Mary Kay Greiber)

Ingredients:
1 pkg. yellow cake mix
1/4 c. poppy seed
1 pkg. (3 3/4 oz.) vanilla pudding mix
4 eggs
1 c. hot water
1/2 c. vegetable oil

Directions:
Preheat oven to 350 degrees.  Mix cake mix, hot water and poppy seeds.  Let stand.  Stir in vegetable oil , pudding and eggs.  Beat for 4 minutes.  Fill 2 loaf pans half full.  Bake for 50 minutes.

Note~ You would also be able to substitute lemon pudding mix instead of using the vanilla. 

Herb Crusted Chicken

(Courtesy of Sara Walker)

Ingredients:
4 boneless, skinless chicken breasts
8 strips of bacon (or turkey bacon if you prefer)
4 oz. cream cheese
1 pkg. of pre-crumbled feta cheese
1/4 tsp. Morton Nature's Seasoning
1 stick butter

Directions:
Flatten chicken with a meat pounder.  Spread cream cheese and feta cheese on the chicken breast.  Sprinkle Morton Nature's Seasoning on the chicken.  Roll up chicken and wrap in 2 pieces of bacon, securing with a toothpick.  Place chicken in a glass dish and pour melted butter over the top.  Cover with aluminum foil and cook for 1 1/2 hours at 225 degrees.  Then increase temperature to 325 and cook another 20 minutes.

Grilled Pork Tenderloin

(Courtesy of Sara Walker)

Ingredients:
1/3 c. olive oil
1/3 c. soy sauce
3 Tbsp. brown sugar
Several sprigs of rosemary
Pork tenderloin

Mix olive oil, soy sauce, brown sugar and rosemary.  Place in a ziploc bag or a shallow dish.  Add in the tenderloin and let it marinate for at least 30 minutes (overnight preferably).  Grill tenderloin over medium heat for 30 minutes or until barely pink on the inside.

Chicken Marsala

(Courtesy of Patty Blank)

Ingredients:
1/4 c. flour
1/2 tsp. salt
4 skinless, boneless chicken breast halves, cut into 1 inch strips
4 Tbsp. butter
1 c. sliced mushrooms, fresh or canned
1/2 c. Marsala wine
1/4 tsp. pepper
1/2 tsp. dried oregano
4 Tbsp. extra-virgin olive oil
3 Tbsp. chicken broth

Directions:
In a shallow dish, mix flour, salt, pepper and oregano.  Dredge chicken pieces lightly in the flour mixture, shaking off the excess flour.  In a large skillet, melt butter and oil over medium heat.  Place chicken breasts in the pan and brown lightly.  Turn over chicken pieces and add mushrooms.  Pour in wine and broth.  Cover skillet and let simmer for about 15 minutes.  Serve over linguine noodles.

Grilled King Crab with Avocado Mayonnaise

Ingredients:
7 Tbsp. lime juice, divided
2 garlic cloves, minced and divided
2 Tbsp. minced fresh cilantro, divided
2 lb. king crab legs
1/4 c. mashed ripe avocados
3 Tbsp. mayonnaise

Directions:
Coat grill rack with nonstick cooking spray.  Preheat grill to medium heat.  Combine 3 Tbsp. lime juice, 1 clove garlic and 1 Tbsp. cilantro in a small bowl; drizzle over crab.  Grill crab, covered with a grill lid, for 5-7 minutes or until cooked through.  Process avocado, remaining cilantro, remaining garlic clove, mayonnaise and remaining lime juice in a blender until smooth, stopping to scrape down the sides.  Serve the mayonnaise mixture as a dip for the grilled crab.

Orange Juilius

(Courtesy of Ashley Radcliffe)

Ingredients:
1 can (6 oz.) frozen orange juice concentrate, thawed
1 c. milk
1 c. water
1/2 c. sugar
1 tsp. vanilla
12 ice cubes, crushed

Directions:
Combine all ingredients in a blender.  Cover and blend until smooth.  Serve immediately in chilled glasses.

Mountain Dew Cake

(Courtesy of Sara Walker)

Ingredients:
1 box of Duncan Hines orange cake mix
1 c. Crisco oil
4 eggs
1 box coconut cream pie filling (not instant)
1 can chilled Mountain Dew
1 large can crushed pineapple
1 1/2 c. sugar
1 stick butter
1 can coconut
3 Tbsp. cornstarch

Directions:
Pour together first 5 ingredients into a mixing bowl at once and beat for 5 minuetes.  Pour into 3 cake pans.  Bake the 3 layers at 350 degrees for 20-25 minutes.  Mix together pineapple, sugar, butter, coconut and cornstarch in a saucepan.  Cook on medium heat until mixture thickens.  Spread over cake layers. 

Note~  I also have run into a few recipes that used lemon cake mix.  I usually dont buy coconut but I am unsure if everyone is able to buy 1 can of coconut, so I have also seen recipes that call for 1 c. coconut. 

Chicken Casserole

(Courtesy of Mary Kay Greiber)

Ingredients:
3 boneless, skinless chicken breasts
1 can cream of chicken soup
8 fajita shells
1 c. shredded mozzarella cheese
1 c. shredded cheddar cheese

Directions:
Preheat oven to 350 degrees.  Bake or grill chicken breasts until they are no longer pink (165 degrees).  Shred chicken breasts into a bowl.  Add soup and mix well.  Cut fajita shells into wedges or squares.  Place a layer of the cut up shells on the bottom os a 9x13 pan.  Place half of the chicken mixture on the shells.  Sprinkle with mozzarella cheese.  Repeat the layers ending with the cheese.  Top with the shredded cheddar cheese.  Bake for 30 minutes.

Note~ You can serve this with sour cream or salsa.  This would also be good if you marinate the chicken in the salsa overnight before cooking (it would give it more of a "kick").

Rye Bread Appetizer a.k.a. "Barf Bites"

(Courtesy of Tami Greiber)

Ingredients:
1 pkg. Jimmy Dean sausage, browned
1 lb. hamburger, browned
1 lb. Velveeta cheese, cut into cubes
1/2 tsp. oregano
Cocktail rye bread

Directions:
Preheat oven to 350 degrees.  Microwave Velveeta cheese until it has melted.  Add in sausage, hamburger and oregano.  Spread mixture on rye bread and place on a cookie sheet.  Place cookie sheet in the over and toast (only takes a few minutes).  Serve warm.

Chunky Potato Soup

(Courtesy of Mary Kay Greiber)

Ingredients:
3 medium potatoes
2 c. water
1 small onion
3 Tbsp. flour
Crushed red pepper flakes
Black pepper
3 c. milk
1/2 tsp. sugar
1 c. shredded cheddar cheese
1 c. cubed cooked ham
3 Tbsp. butter

Directions:
Peel potatoes and cut into 1 inch cubes.  Bring water to a boil in a saucepan.  Add potatoes and cook until tender.  Drain, reserving the liquid.  Set aside the potatoes.  Measure 1 c. of the cooking liquid (adding water if necessary); set aside.  Peel and finely chip onion.  Melt butter in a saucepan over medium heat.  Add onion to the saucepan; cook, stirring frequently, until the onion is translucent and tender (but not brown).  Add flour to the saucepan; season with pepper flakes and black pepper to taste.  Remove from the heat.  Gradually add potatoes, reserved 1 c. cooking liquid, milk and sugar to the onion mixture in the saucepan; stir well.  Add cheese and ham.  Simmer on low heat for 30 minutes; stirring frequently.

Creamy Cucumber Salad

(Courtesy of Mary Kay Greiber)

Ingredients:
4 medium cucumbers
2 tsp. salt
1/4 c. salad dressing
1 Tbsp. vinegar
1 tsp. sugar
Pepper to taste     

Directions:
Peel cucumbers and slice very thin.  Place in a bowl and sprinkle with salt.  Place in the refrigerator for at least 1 hour.  Drain well.  Mix together salad dressing, vinegar, sugar and pepper in a small bowl.  Pour over the cucumebrs.  Mix well.  Place in the refrigerator again for at least an hour before serving.

Note~ You can add 1 medium onion (sliced) or 2 Tbsp. of dill if you would like.  I love this side dish.  I will literally eat it right out of the bowl in the refrigerator!

Semi Homemade Doughnuts

(Courtesy of Mary Kay Greiber)

Ingredients:
1 tube refrigerated biscuit dough
1/2- 1/4 c. vegetable or canola oil
1 c. sugar
2 Tbsp. cinnamon

Directions:
In a skillet, heat the oil to 375 degrees (can also use a deep fryer for this if you would prefer).  Unroll the biscuit dough.  Use a small circle cutter and cut a circle out of the center of each biscuit (you can also use your finger to poke a hole through the dough, you just wont have the small doughnut holes).  Place the biscuit dough in the hot oil.  Cook them until they are lightly golden brown.  Cook another minute on the other side.  These cook fast so make sure to keep an eye on them.  Remove from the oil and place on paper towels to drain off the excess oil.  In a ziploc bag, mix together the sugar and cinnamon.  Put the cooked doughnut in the ziploc bag and shake until coated.  Serve. 

Lasagna Soup

Ingredients:
1 lb. lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14.5 oz. each) beef broth (can use reduced-sodium)
2 cans (14.5 oz. each) diced tomatoes
1 can (8 oz.) tomato sauce
1 c. frozen corn
1/4 c. tomato paste
2 tsp. Italian seasoning
1/4 tsp. pepper
2 1/2 c. uncooked spirial pasta
1/2 c. shredded Parmesan cheese

Directions:
Ina large saucepan, cook the beef, green pepper and onion over medium heat until the meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.

Stir in the broth, tomatoes, tomato sauce, corn, tomato paste, Italian seasoning and pepper.  Bring to a boil.  Stir in pasta.  Return to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until the pasta is tender.  Sprinkle with cheese.

Note~  You can use any toppings you would use in a lasagna.  You can also omit the peppers or onions if you have some picky eaters in your house.  This is a great recipe for a base and you can play with the ingredients to fit the people you are cooking for.

Peanut Butter and Jelly Muffins

Ingredients:
1 c. all-purpose flour
1/3 c. packed brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 eggs
1/2 c. vanilla yogurt
3 Tbsp. creamy peanut butter
2 Tbsp. vegetable oil
3 Tbsp. strawberry or grape jelly

Directions:
In a large bowl, combine the flour, brown sugar, baking powder, baking soda and salt.  In a small mixing bowl, beat the eggs, yogurt, peanut butter and oil on low speed until smooth; stir into the dry ingredients just until moistened.  Fill greased or paper-lined miniature muffin cups half full.  Top each with 1/4 tsp. jelly and remaining batter.  Bake at 400 degrees for 10-12 minutes or until golden brown.  Cool for 5 minutes before removing from pans to wire racks.

Sour Cream Yeast Rolls

Ingredients:
2 1/2- 3 c. all-purpose flour
2 Tbsp. sugar
1 pkg. (1/4 oz.) active dry yeast
1 tsp. salt
1 c. sour cream
1/4 c. water
3 Tbsp. butter, divided
1 egg

Directions:
In a large bowl, combine 1 1/2 c. flour, sugar, yeast and salt.  In a small saucepan, heat the sour cream, water and 2 Tbsp. butter to 120 to 130 degrees; add to dry ingredients.  Beat on medium speed for 2 minutes.  Add egg and 1/2 c. flour; beat 2 minutes longer.  Stir in enough remaining flour to form a soft dough.  Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place in a greased bowl, turning once to grease the top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch down dough.  Turn onto a lightly floured surface; divide into 12 pieces.  Shape each into a ball.  Place in a greased 9x13 baking pan.  Cover and let rise until doubled, about 30 minutes.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Melt remaining butter; brush over rolls.  Remove from pan to a wire rack.

Creamy Chicken Noodle Bake

(Courtesy of Taste of Home)

Ingredients:
4 c. uncooked egg noodles
1/2 c. butter, divided
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. white pepper
3 1/2 c. milk
4 c. cubed cooked chicken
2 jars (12 oz. each) chicken gravy
1 jar (2 oz.) diced pimientos, drained
1/2 c. cubed Velveeta cheese
1/2 c. dry bread crumbs
4 tsp. butter, melted

Directions:
Cook the noodles according to the package directions.  Meanwhile, in a Dutch oven, melt 6 Tbsp. butter.  Stir in the flour, salt and pepper until smooth.  Gradually add milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Remove from the heat.  Stir in chicken, gravy and pimientos.  Drain the noodles; toss with remaining butter.  Stir into chicken mixture.  Transfer to a greased 9x13 baking dish.  Cover and bake at 350 degrees for 30-35 minutes or until bubbly.  Combine the cheese, bread crumbs and melted butter.  Sprinkle around edges of the casserole.  Bake, uncovered, for 10 minutes or until golden brown.  Let stand 10 minutes before serving.

Layered Turtle Cheesecake

(Courtesy of Taste of Home)

Ingredients:

1 cup all-purpose flour

1/3 cup packed brown sugar

1/4 cup finely chopped pecans

6 tablespoons cold butter, chopped
           Filling:

4 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup packed brown sugar

1/4 cup plus 1 teaspoon all-purpose flour, divided

2 tablespoons heavy whipping cream

1-1/2 teaspoons vanilla extract

4 eggs, lightly beaten

1/2 cup milk chocolate chips, melted and cooled

1/4 cup caramel ice cream topping

1/3 cup chopped pecans
        Ganache:

1/2 cup milk chocolate chips

1/4 cup heavy whipping cream

2 tablespoons chopped pecans

Optional garnish: pecan halves and additional caramel ice cream topping

Directions:

Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.  In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack.

In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; to that stir in melted chocolate until blended. Spread over crust.

Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.

Bake at 325° for 1 1/4 to 1 1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Remove sides of pan. Garnish with pecan halves and additional caramel topping if desired.

Beer-Soaked Buffalo Wings

(Courtesy of mrfood.com)

Ingredients:
2 cans (12 oz. each) beer
1 pkg. (5 lbs.) frozen chicken wings, thawed
2 tsp. ground pepper
1 tsp. salt
3/4 c. cayenne pepper sauce (not hot pepper sauce)
1/4 c. (1/2 stick) butter, melted

Directions:
Set aside 1/3 c. beer.  Pour the remaining beer into a shallow dish; add the chicken wings, cover and marinate for at least 4 hours in the refrigerator; drain the wings.  

Preheat the oven to 425 degrees.  Line 2 large rimmed baking sheets with aluminum foil; coat the foil with cooking spray.  Season the wings with ground pepper and salt.  Place the wings on the baking sheets.  Bake for 30 minutes.  Turn the wings over and cook for another 25-30 minutes, or until crispy and no pink remains.  

In a large bowl, combine the cayenne pepper sauce, butter and the reserved 1/2 c. beer; mix well.  Add the chicken wings and toss until evenly coated.  Serve immediately.  

Cheesy Salsa Mini Meatloaves

(Courtesy of kraftrecipes.com)

Ingredients:
1 lb. ground beef
1/2 c. finely chopped onions
1 egg
12 saltine crackers, finely crushed (will equal about 1/2 c.)
1 1/2 c. Mexican style shredded cheese, divided
1 c. salsa, divided


Directions:
Mix first 4 ingredients with 1 c. cheese and 1/2 c. salsa.  Press evenly into 12 muffin cups sprayed with cooking spray.  Use the back of a spoon to make indentation in the center of each.  Place muffin pan on foil-covered baking sheet.  Bake 20-25 minutes or until meatloaves are done (160 degrees).  Top with remaining salsa and cheese; bake 3 minutes or until the cheese is melted.

Beef Taco Skillet

(Courtesy of campbellskitchen.com)

 Ingredients: 
1 lb. ground beef
1 can (10 3/4 oz.) tomato soup
1/2 c. salsa
1/2 c. water
6 flour tortillas (6 inch) cut into 1 inch pieces
1/2 c. shredded cheddar cheese

Directions: 
Cook beef in a 10 inch skillet until well-browned, stirring to break up the meat.  Pour off any extra fat.  Stir in soup, salsa, water and tortillas.  Heat to a boil.  Reduce heat to low and cook for 5 minutes.  Top with cheese.

French Toast Cupcakes

(Courtesy of egglandsbest.com)

 Ingredients:
4 tsp. pure maple syrup
4 slices cinnamon raisin bread
4 large eggs
1/2 c. 1% milk
1 tsp. ground cinnamon, divided
1 tsp. vanilla extract
1 tsp. granulated sugar

Directions:
Preheat oven to 400 degrees.  Place 4 foil cupcake liners in a cupcake pan.  Place 1 tsp. of maple syrup in each of the 4 cupcake liners.  Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners.  Repeat for all 4 liners.  Mix eggs, milk, 1/2 tsp. cinnamon and vanilla extract well with a wire whisk.  Pour equally into each of the 4 cupcake liners.  Let sit 5 minutes so that the bread can absorb the egg mixture.  While this is standing, mix together the granulated sugar and 1/2 tsp. cinnamon.  Sprinkle 1/2 tsp. of the sugar mixture over each cupcake.  Bake for 25 minutes until puffed and golden.

Ranch Potato Cubes

Ingredients:
7 medium potatoes, cut into 1/2 inch cubes
1/4 c. butter, cubed
1 c. (8 oz.) sour cream
1 envelope ranch salad dressing mix
1 c. (4 oz.) shredded cheddar cheese


Directions: 
Preheat oven to 325 degrees.  Place potatoes in a greased 11x7 inch baking dish; dot with butter.  Cover and bake for 60-65 minutes or until tender.  Combine sour cream and salad dressing mix; spoon over potatoes.  Sprinkle with cheese.  Bake, uncovered, for 5-10 minutes or until cheese is melted.

Kissable Butter Mints

(Courtesy of Patty Blank and mrfood.com)

 
Ingredients:
1 (16 oz.) box confectioners' sugar
1/2 c. (1 stick) butter, softened
2 Tbsp. heavy cream
1/4 tsp. peppermint extract
2 drops red food coloring

Instructions:
In a medium bowl, with an electric mixer on medium speed, beat sugar and butter for 2-3 minutes, until creamy.  Add cream, peppermint extract, and food color; beat 3-4 minutes, until well blended.  

Roll mixture into 1/2 inch balls.  Using your thumb, lightly push down the center of each ball to form a wafer; place on a wire rack and allow to dry overnight, uncovered.  Serve or transfer to an airtight container until ready to serve.


Note~  Can substitute the extract for an extract of your choice.  A good idea may be an orange extract with orange (red and yellow mixed) food coloring. 

Cheese Bread

(Courtesy of mrfood.com)

 

Ingredients:
1/2 c. milk
1 egg
1 1/2 c. biscuit baking mix
1 Tbsp. minced onion
1 c. shredded cheddar cheese, divided
2 Tbsp. chopped fresh parsley
2 Tbsp. butter, melted


Directions:
Preheat oven to 350 degrees.  Grease an 8-9 inch round pan.  In a large bowl, combine milk and egg.  Stir in biscuit mix, onion, 1/2 c. cheese and parsley; mix well then pour into pan.  Sprinkle with remaining cheese over the batter and pour melted butter over top.  Bake 25-30 minutes, or until golden brown and a wooden toothpick inserted in the center comes out clean.