Stuffed Pepper Soup

(Courtesy of Taste of Home)

Ingredients:
2 lbs. ground beef
2 qt. water
1 can (28 oz.) tomato sauce
1 can (28 oz.) diced tomatoes, undrained
2 c. cooked long grain rice
2 c. chopped green peppers
1/4 c. packed brown sugar
2 tsp. salt
2 tsp. beef bouillon granules
1 tsp. pepper

Directions:
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until peppers are tender.

Pumpkin Mousse

(Courtesy of Taste of Home)

Ingredients:
1 1/2 c. cold fat-free milk
1 pkg. (1 oz.) sugar-free instant butterscotch pudding mix
1/2 c. canned pumpkin
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground allspice
1 c. fat-free whipped topping, divided

Directions:
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping.

Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping.

Pumpkin Spice Cupcakes with Cream Cheese Frosting

(Courtesy of Taste of Home)

Ingredients:
3/4 c. butter, softened
2 1/2 c. sugar
3 eggs
1 can (15 oz.) solid-pack pumpkin
2 1/3 c. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground ginger
1 c. buttermilk
FROSTING:
1 pkg. (8 oz.) cream cheese, softened
1/2 c. butter, softened
4 c. confectioners' sugar
1 tsp. vanilla extract
2 tsp. ground cinnamon

Directions:
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.

Tomato Tortellini Soup

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (9 oz.) refrigerated cheese tortellini
2 cans (10 3/4 oz. each) reduced-sodium condensed tomato soup, undiluted
2 c. vegetable broth
2 c. 2% milk
2 c. half-and-half cream
1/2 c. chopped oil-packed sun-dried tomatoes
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried basil
1/2 tsp. salt
1/2 c. shredded Parmesan cheese
Additional shredded Parmesan cheese, optional


Directions:
Cook tortellini according to package directions.


Meanwhile in a Dutch oven, combine the soup, broth, milk, cream, tomatoes and seasonings.  Heat through, stirring frequently.  Drain tortellini; carefully add to soup.  Stir in cheese.  Sprinkle each serving with addtional cheese, if desired.

Quick Creamy Chicken and Noodle Casserole

(Courtesy of recipe.com)


Ingredients:
1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup
1/2 c. milk
1/8 tsp. ground black pepper
1/3 c. grated Parmesan cheese
2 c. cubed cooked chicken or turkey
3 c. medium egg noodles, cooked and drained
Chopped fresh parsley


Directions:
Heat the soup, milk, black pepper, cheese, chicken and noodles in a 4 quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.  Sprinkle with the parsley before serving.

Pumpkin Doughnut Holes

(Courtesy of mrfood.com)

Ingredients:
2 c. vegetable oil
1 c. self-rising flour
3/4 c. canned pumpkin
1/4 c. packed brown sugar
1 large egg, lightly beaten
1 tsp. grated orange rind
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. confectioners' sugar

Directions:
In a soup pot, heat oil over medium heat until hot.

In a large bowl, combine remaining ingredients except confectioners' sugar; mix well.

Drop pumpkin batter by level tablespoonfuls into hot oil and fry 2 minutes or until golden, turning at least once. Drain on paper towels. Repeat with remaining batter. Roll doughnut holes in confectioners' sugar; serve warm.

Cheeseburger Meatball Sub

(Courtesy of Kraft foods)

Ingredients:
1 lb. extra-lean ground beef
1 c. KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
8 PREMIUM Hint of Salt Saltine Crackers, crushed (about 1/3 c.)
2 green onions, chopped
1 egg
2 Tbsp. milk
1/4 c. barbecue sauce
1/4 c. miracle whip
8 hot dog buns
8 romaine lettuce leaves

Directions:
Heat oven to 400 degrees.

Mix first 6 ingredients until well blended; shape into 24 meatballs, using about 2 Tbsp. meat mixture for each. Place in 15x10 inch pan sprayed with cooking spray.

Bake 15 to 17 min. or until meatballs are done (160 degrees). Meanwhile, mix barbecue sauce and dressing.

Fill buns with lettuce and meatballs; serve with sauce.

Chipotle Smashed Potatoes

Ingredients:
3 large Yukon Gold potatoes or other yellow potatoes (6 to 8 oz. each), peeled and quartered
3 large sweet potatoes (6 to 8 oz. each), peeled and quartered
1 (3 oz.) pkg. cream cheese, softened
1/4 c. butter, softened
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 c. dairy sour cream
1 canned chipotle chile pepper in adobo sauce, finely chopped, plus 1 to 2 tsp. adobo sauce
3 slices bacon, crisp-cooked, drained and crumbled
Snipped fresh chives (optional)

Directions:
In large saucepan, cook covered potatoes in lightly salted boiling water for 15 to 20 minutes, or until tender; drain. Mash with a potato masher or electric mixer. Add cream cheese, butter, salt and black pepper. Mash the potato mixture until combined. Gently stir in the sour cream, chipotle chile pepper and adobo sauce.

Lightly grease a 2-quart casserole or an 8x8 inch baking dish; spoon in mixture.

Bake, uncovered, in 350 degree oven for 30 to 35 minutes, or until heated through. Top with bacon. Garnish with chives, if you like.

Banana Bread Pancakes

(Courtesy of Kraft foods)

Ingredients:
3/4 c. white whole wheat flour
3/4 c. old-fashioned or quick-cooking oats
1 Tbsp. sugar
2 tsp. baking powder
1/4 tsp. salt
2 large fully ripe bananas, divided
1 whole egg plus 1 egg white
1 1/2 c. fat-free milk
1/3 c. reduced-fat sour cream
1/4 c. finely chopped walnuts or pecans

Ingredients:
Mix first 5 ingredients until well blended.

Mash 1 banana in large bowl; whisk in eggs, milk and sour cream. Add dry ingredients and nuts; mix well.

Ladle batter into hot skillet, using 1/4 cup batter for each pancake. Cook until bubbles form on tops, then turn to brown other sides. Slice remaining banana; top pancakes with banana slices.

Gooey Pizza Dip

(Courtesy of Taste of Home)

Ingredients:
1 c. (8 oz.) reduced-fat ricotta cheese
1 c. fat-free mayonnaise
1 1/2 cups (6 oz.) shredded part-skim mozzarella cheese, divided
1/4 c. grated Parmesan cheese
3/4 c. diced seeded plum tomatoes, divided
1 can (2 1/2 oz.) sliced ripe olives, drained, divided
1/4 c. sliced turkey pepperoni
1 tsp. garlic powder
1 tsp. Italian seasoning
1/8 tsp. crushed red pepper flakes
Assorted crackers

Directions:
In a large bowl, combine the ricotta, mayonnaise, 1 cup mozzarella, Parmesan cheese, 1/2 cup tomatoes, 6 Tbsp. olives, pepperoni, garlic powder, Italian seasoning and pepper flakes.

Spread into a 9 inch pie plate coated with cooking spray. Sprinkle with remaining mozzarella.

Bake at 350 degrees for 25-30 minutes or until edges are bubbly and top is golden brown. Sprinkle with remaining tomatoes and olives. Serve with crackers (can also serve with prepared pizza crust from the grocery store).

Super Moist Pork Chops

Ingredients:
1 Tbsp. vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 1 1/2 lbs.)
1 can (10 3/4 oz.) Campbell's® Condensed Golden Mushroom Soup
1/4 cup water

Directions:
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.

Stir the soup and water in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the pork is cooked through.

Un-Fried Sweet Potato Chips

(Courtesy of Kraft foods)

Ingredients:
1 sweet potato (1/2 lb.), thinly sliced
2 Tbsp. reduced-fat Parmesan Style Grated Topping, divided

Directions:
Heat oven to 425 degrees.

Place potatoes in large bowl; spray with cooking spray. Add 1 Tbsp. grated topping; toss to coat.

Spread potatoes into single layer on baking sheet sprayed with cooking spray; spray with additional cooking spray.

Bake for 18 min., turning after halfway through. Turn potatoes; spray with additional cooking spray. Return to oven. Turn oven off; let potatoes stand in closed oven 8 to 10 min. or until crisp and golden brown. Toss with remaining grated topping.

Jalapeno Cheese Turnovers

(Courtesy of mrfood.com)

Ingredients:
1 (8 oz.) package cream cheese
1 jalapeno pepper, stem and seeds removed, chopped
1/4 c. grated Parmesan cheese
1 (6 oz.) package wonton wrappers, thawed if frozen
Cooking spray

Directions:
Preheat oven to 450 degrees. Coat a 10x15 inch baking sheet with cooking spray.

In a medium bowl, combine cream cheese, jalapeno, and Parmesan cheese; mix well.

Place one wonton wrapper on a flat surface. Dip your fingers in a small bowl of water and moisten edges of wonton. Place 1 tablespoon cheese mixture in center of wonton and fold diagonally to form a triangle. Turn wonton over and seal edges firmly with your fingers.

Place turnover on prepared baking sheet . Continue with remaining cheese mixture and wontons. Spray tops of turnovers lightly with cooking spray and bake 6 to 7 minutes, or until golden and edges are crispy. Serve immediately.

Pumpkin Squares

(Courtesy of mrfood.com)

Ingredients:
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground nutmeg
4 eggs
1 (15 oz.) can 100% pure pumpkin (not pie filling)
1 1/2 c. sugar
1 c. vegetable oil
1 tsp. vanilla extract

Directions:
Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.

In a large bowl, combine flour, salt, baking powder, baking soda, cinnamon and nutmeg; mix well and set aside.

In another large bowl, beat together remaining ingredients. Gradually add flour mixture to pumpkin mixture; beat well then pour batter into baking dish.

Bake 30 to 35 minutes, or until a toothpick inserted in center comes out clean. Let cool completely then cut into squares.

Pepperoni Pizza Dip

(Courtesy of mrfood.com)

Ingredients:
1 (28 oz.) jar spaghetti sauce
2 (8 oz.) c. shredded mozzarella cheese
1/4 lb. sliced pepperoni, chopped
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1 (2 1/4 oz.) can sliced black olives, drained (optional)

Directions:
In a medium saucepan, combine all ingredients over low heat. Cook 25 to 30 minutes, or until smooth and creamy, stirring occasionally. Serve hot.

Chili Dog Puffs

(Courtesy of mrfood.com)

Ingredients:
1 (8 oz.) pkg. refrigerated crescent rolls (8 rolls)
1/2 c. (from a 15 oz. can) canned chili
2 hot dogs, each sliced into 8 equal pieces

Directions:
Preheat oven to 400 degrees.

Separate crescent rolls into 8 triangles. Cut each triangle in half, forming 16 triangles. Spread out each triangle slightly and place 1 teaspoon chili and 1 piece of hot dog in the middle of each.

Bring all sides of the crescent rolls together, close completely, and place seam-side down on an ungreased baking sheet.

Bake 10 to 12 minutes, or until browned. Serve immediately.

Sweet and Sour Wings

(Courtesy of mrfood.com)

Ingredients:
1 (5 lb.) pkg. frozen split chicken wings, thawed
1 c. sweet-and-sour sauce (see Note)
1/2 c. teriyaki sauce
2 Tbsp. sesame seeds

Directions:
Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

Place chicken wings on prepared baking sheet and bake 20 minutes.

Meanwhile, in a large bowl, combine remaining ingredients.

After wings are baked, remove them from the oven, and drain if necessary. Add to sauce mixture; toss to coat well.

Place coated wings back on baking sheet, brush with any remaining sauce, and bake 8 to 10 minutes per side, or until glaze begins to caramelize and no pink remains in chicken. Serve immediately.

Note~There are many varieties of sweet-and-sour sauce. For instance, Szechuan duck sauce and others like it can be very spicy. The flavor of your wings will vary depending on the type you use.
 

Vegetable Chicken Soup

(Courtesy of Taste of Home)

Ingredients:
1 large sweet onion, chopped
1 c. sliced baby portobello mushrooms
1/2 c. chopped green pepper
1/2 c. chopped sweet red pepper
1 Tbsp. butter
1 Tbsp. olive oil
5 garlic cloves, minced
3/4 lb. boneless skinless chicken breasts, cut into 1/2-in. cubes
1 can (49 1/2 oz.) chicken broth
1 can (28 oz.) crushed tomatoes, undrained
2 medium carrots, cut into 1/4 inch slices
1/2 c. medium pearl barley
1 3/4 tsp. Italian seasoning
1 1/2 tsp. pepper
1/2 tsp. salt

Directions:
In a large skillet, saute the onion, mushrooms and peppers in butter and oil until tender. Add garlic; cook 1 minute longer.

Transfer to a 5-qt. slow cooker. Add the remaining ingredients. Cover and cook on low for 5-6 hours or until chicken and barley are tender.

White Chocolate Macadamia Nut Cheesecake

(Courtesy of mrfood.com)

Ingredients:
1 (7 oz.) jar macadamia nuts, divided
1 c. plus 2 Tbsp. sugar, divided
1 c. graham cracker crumbs
1/4 c. (1/2 stick) butter, melted
3 (8 oz.) pkg. cream cheese, softened
2 eggs
3/4 c. sour cream
2 (6 oz.) pkg. white baking bars, melted

Directions:
Preheat oven to 350 degrees.

In a blender or food processor, finely chop 1/2 c. macadamia nuts with 2 Tbsp. sugar. Place in a medium bowl and add graham cracker crumbs and melted butter; mix well. Press into bottom of a 10 inch springform pan.

In a large bowl, with an electric beater on medium speed, beat cream cheese, the remaining 1 c. sugar, and the eggs until smooth. Add sour cream then the melted white baking bars, mixing until well combined after each addition.

With a knife, coarsely chop remaining macadamia nuts and stir into cream cheese mixture. Pour over crust and bake 45 to 50 minutes, until almost set in the center.

Turn off oven and leave cheesecake in oven with door ajar for 1 hour. Remove from oven and allow to cool completely then cover and chill at least 4 hours, or overnight.

BLT Spread

(Courtesy of mrfood.com)

Ingredients:
1 (8 oz.) pkg. cream cheese, softened
1/2 c. mayonnaise
1/4 tsp. salt
1/4 tsp. black pepper
2 c. chopped iceberg lettuce
1 (4.5 oz.) pkg. real bacon pieces
4 plum tomatoes, chopped
2 scallions (green onions), chopped
1 c. shredded sharp cheddar cheese

Directions:
In a medium bowl, combine cream cheese, mayonnaise, salt, and pepper; mix well.

Mound on a serving platter, top evenly with remaining ingredients, and chill until ready to serve.

Bacon-Cheese Stuffed Shells

(Courtesy of Taste of Home)

Ingredients:
24 uncooked jumbo pasta shells
1 c. chopped fresh mushrooms
1 c. finely chopped onion
1 Tbsp. plus 1/4 c. butter, divided
1 1/2 c. ricotta cheese
1 pkg. (8 oz.) cream cheese, softened, divided
1 1/2 c. shredded Asiago cheese, divided
1 c. shredded Parmesan cheese
1 c. crumbled cooked bacon
2 Tbsp. minced fresh parsley, divided
1/2 tsp. garlic salt
1/2 tsp. ground nutmeg
1/4 tsp. pepper
2 Tbsp. all-purpose flour
2 c. heavy whipping cream
1/2 c. chicken broth
1/2 c. 2% milk
2 c. shredded Romano cheese
1 1/2 c. shredded part-skim mozzarella cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 Tbsp. butter until tender.

In a large bowl, beat ricotta and 4 oz. cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 Tbsp. parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 9x13 inch baking dish.

In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.

Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.

Chicken Pasta Casserole

(Courtesy of Taste of Home)

Ingredients:
5 c. uncooked egg noodles
1/2 c. grated Parmesan cheese
1 egg, lightly beaten
1 Tbsp. garlic powder
1 1/4 tsp. pepper, divided
1 lb. chicken tenderloins
1 medium onion, sliced
2 celery ribs, chopped
3 Tbsp. butter
1 3/4 c. half-and-half cream, divided
2 c. (8 oz.) shredded part-skim mozzarella cheese
1 can (10 3/4 oz.) condensed cream of celery soup, undiluted
1/2 c. white wine or chicken broth
1 Tbsp. dried parsley flakes

Directions:
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside.
In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink.

Stir in 1/2 cup cream; heat through.

In a greased 9x13 inch baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted.

Chicken and Wild Rice Soup

(Courtesy of mrfood.com)

Ingredients:
2 Tbsp. olive oil
1 small onion, chopped
1 c. shredded carrots
5 c. water
1 (6.2 oz.) pkg. fast-cooking long-grain and wild rice mix, seasoning packet reserved
1 (10 oz.) package frozen chopped broccoli
2 c. chopped cooked rotisserie chicken
1 (8 oz.) Velveeta, cubed
1 (10 3/4 oz.) can cream of chicken soup, undiluted

Directions:
Heat oil in a soup pot over medium heat. Add onion and carrots, and saute 5 minutes.

Add water, seasoning packet from the rice, plus the broccoli, and chicken. Bring to a boil then stir in rice; reduce heat, cover, and cook 5 minutes.

Add cheese and soup; cook, stirring constantly, 5 minutes, or until cheese melts. Serve immediately.

Pierogi Lasagna

(Courtesy of mrfood.com)

Ingredients:
12 lasagna noodles
1/3 c. vegetable oil
5 medium-sized onions, finely chopped (about 3 c.)
1/2 tsp. black pepper
1 1/2 c. (6 oz.) shredded cheddar cheese
6 cups warm seasoned mashed potatoes, store-bought or homemade (see note)

Directions:
Preheat oven to 350 degrees. Coat a 9x13 inch baking dish with cooking spray.

Cook lasagna noodles according to package directions; drain and set aside.

Meanwhile, in a large skillet, heat oil over medium-high heat. Saute onions 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sauteed onions for topping. Add remaining onions, pepper, and cheese to mashed potatoes; mix well.

Place 3 noodles on bottom of prepared baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with remaining sauteed onions.

Cover with aluminum foil and bake 25 to 30 minutes, or until heated through.

Note~ You might want to add a few cooked sliced mushrooms to the potatoes, or maybe a cup of well-drained sauerkraut. And season your mashed potatoes however you like 'em...salt, pepper, and butter work fine.

Quick Beef Burrito Skillet

(Courtesy of kraftrecipes.com)

Ingredients:
1 lb. lean ground beef
1 pkg. (1 1/4 oz.) taco seasoning mix
1 can (15.5 oz.) kidney beans, rinsed
1 cup salsa
1 cup water
4 flour tortillas (6 inch), cut into 1 1/2-inch pieces
1 c. Mexican Style Finely Shredded Four Cheese
1/3 c. sour cream
1 large green onion, chopped

Directions:
Brown meat in large nonstick skillet on medium-high heat; drain.

Add next 4 ingredients; stir. Bring to boil; simmer on medium-low heat 5 minutes.

Stir in tortillas; top with cheese. Remove from heat; cover. Let stand 5 minutes. or until cheese is melted. Top with sour cream and onions.

Crescent Chicken Squares

(Courtesy of mrfood.com)

Ingredients:
1 (3 oz.) package cream cheese, softened
3 Tbsp. butter, melted, divided
2 c. chopped cooked rotisserie chicken
2 Tbsp. milk
1 Tbsp. chopped red pepper (optional)
1 (8 oz.) can refrigerated crescent rolls
3/4 c. seasoned croutons, crushed

Directions:
Preheat oven to 350 degrees.

In a large bowl, combine cream chese and 2 tablespoons butter; stir in chicken, milk and red pepper. Set aside.

Unroll crescent dough, separating into 4 rectangles; press perforations to seal. Spoon 1/4 of the chicken mixture into the center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.

Place crushed croutons in a shallow dish. Brush packets with remaining melted butter; dredge in croutons, and place on an ungreased baking sheet.

Bake 20 to 25 minutes, or until golden.

Whole Wheat Pumpkin Pancakes

(Courtesy of stephchows.blogspot.com)

 

1 c. whole wheat flour
1/2 c. all purpose flour
1 tsp.. baking soda
2 tsp. baking powder
Dash salt
2 tsp. ground cinnamon
1 1/4 c. skim milk
1 c. canned pumpkin puree
2 eggs
2 Tbsp. oil
1 tsp. vanilla
2 Tbsp. agave

Directions:
In a large bowl, whisk together the dry ingredients (whole wheat flour through cinnamon). In a separate bowl, whisk together milk through agave.

Pour wet ingredients into dry and mix until combined but don't over mix.

Pour 1/2 cup of batter into a hot greased pan and let cook until edges start to firm and bubbles start to show up, flip and continue cooking until done.

Serve with real maple syrup and enjoy!

Savory Corn Waffles

Ingredients:
1 3/4 c. cornmeal
3/4 c. all-purpose flour
1 Tbsp. baking powder
1 scant teaspoon salt
1 Tbsp. sugar, optional
1 large egg
1 1/2 c. milk
1 c. cream-style corn
1 small can (4 oz.) chopped mild green chile peppers
5 Tbsp. melted butter

Directions:
In a medium bowl, combine cornmeal, flour, baking powder, salt, and sugar, if using. In another bowl, whisk eggs with milk then stir in corn and chile peppers. Combine the two mixtures, stirring just until blended. Stir in the melted butter.

Bake in a preheated and oiled waffle iron until crisp, following manufacturers' basic directions for lightness settings and filling amounts.

Note~ You can use this when you make chili or any other entree that you want a bread but something a little different.  

Spicy Pumpkin Seeds

(Courtesy of Bobby Flay)

Ingredients:
3 c. pumpkin seeds
2 Tbsp. canola oil
1 1/2 Tbsp. ancho chili powder
1 Tbsp. kosher salt
1 tsp. chile de arbol powder

Directions:
Preheat oven to 350 degrees.

Place the pumpkin seeds in a large bowl and toss with the oil, ancho powder, salt, and chile de arbol powder. Spread evenly on a baking sheet and bake for 8 to 10 minutes, stirring once. Let cool and store in an airtight container.

Roasted Pumpkin Seeds

(Courtesy of Emeril Lagasse)

Ingredients:
1 1/3 c. pumpkin seeds, cleaned and rinsed
2 tsp. garlic powder
1 tsp. salt
1 tsp. crushed red pepper
1/2 tsp. black pepper

Directions:
Preheat the oven to 350 degrees.

Spray a baking sheet with nonstick cooking spray. Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine. Bake for about 15 minutes, or until seeds are crispy and light golden brown. Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

Creamy Cheddar Soup

(Courtesy of Paula Deen)

Ingredients:
1 small onion, diced
2 large pimentos, diced
3 Tbsp. butter
3 Tbsp. all-purpose flour
1 1/2 c. chicken stock
1 1/2 c. cream
3/4 c. grated sharp Cheddar
1/2 c. green onions
Salt and black pepper
Dash cayenne pepper, optional
Suggested Serving: your favorite bread or croutons

Directions:
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add 1/4 cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions

Note~ Can use vegetable stock to make it vegetarian.

Stuffed Chicken Pizza

(Courtesy of Taste of Home)

Ingredients:
2 tubes (13.8 oz. each) refrigerated pizza crust
10 pieces string cheese
1/2 lb. boneless skinless chicken breasts, cut into 1/2 inch cubes
1 small onion, chopped
2 Tbsp. olive oil
3 garlic cloves, minced
1/2 c. oil-packed sun-dried tomatoes, julienned
1 tsp. dried rosemary, crushed
1/2 tsp. salt
1/2 tsp. pepper
3/4 c. pizza sauce
2 c. (8 oz.) shredded part-skim mozzarella cheese
1/2 c. pitted ripe olives, chopped

Directions:
Unroll both pizza crusts and place in a greased 10x15 inch baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal.

Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake at 425 degrees for 5 minutes.

Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in the tomatoes, rosemary, salt and pepper.
Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives.
Bake for 10-15 minutes or until cheese is melted and crust is golden brown.

Cream Cheese and Swiss Lasagna

(Courtesy of Taste of Home)

Ingredients:
1 1/2 lbs. lean ground beef (90% lean)
1 lb. bulk Italian sausage
1 medium onion, finely chopped
3 garlic cloves, minced
2 cans (15 oz. each) tomato sauce
1 can (14 1/2 oz.) Italian diced tomatoes, undrained
1 can (6 oz.) tomato paste
2 tsp. dried oregano
1 tsp. dried basil
1 tsp. Italian seasoning
1/2 tsp. sugar
1/2 tsp. salt
1/4 tsp. pepper
9 no-cook lasagna noodles
12 oz. cream cheese, softened
2 c. shredded part-skim mozzarella cheese, divided
2 c. shredded Parmesan cheese
2 c. shredded Swiss cheese

Directions:
In a Dutch oven over medium heat, cook the beef, sausage and onion until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, tomatoes, tomato paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.

Spread 1 cup sauce in a greased 9x13 inch baking dish. Top with three noodles. Drop a third of the cream cheese by teaspoonfuls over the top. Sprinkle with 1/2 cup mozzarella and 2/3 cup each of Parmesan cheese and Swiss cheese; spoon a third of the remaining sauce over the top. Repeat with layers of noodles, cheeses and sauce twice (dish will be full). Place dish on a baking sheet.

Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 10-15 minutes longer or until bubbly and cheese is melted. Let stand for 15 minutes before cutting.

Butternut Squash Soup

(Courtesy of Food Network)

Ingredients:
Olive oil
1 large onion, cut into 1/2 inch dice
1 large or 2 small carrots, peeled and cut in 1/2 inch dice
2 ribs celery, cut into 1/2 inch dice
2 cloves garlic, smashed and finely chopped
Kosher salt
1 large butternut squash, peeled and cut into 1 inch cubes
1 large russet potato, peeled and cut into 1 inch cubes
2 c. white wine
2 qts. chicken or vegetable stock
1 bundle thyme
2 bay leaves
1 orange, cut in 1/2
Peanut or other neutrally flavored oil, for frying
2 large shallots
1 c. all-purpose flour
1 c. heavy cream
1/2 tsp. ground cinnamon

Directions:
Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half.

Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes.  If the liquid level starts to get too low, water can be used to replace it.

Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it.

In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt.

Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon.

Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots.

Turtle Cake

Ingredients:
Cake:
1 egg
2/3 cup vegetable oil
1 cup buttermilk
2 cups all-purpose flour
1-3/4 cups sugar
1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon salt
1 cup hot brewed coffee
Topping:
1 cup sugar
1/3 cup milk
5 tablespoons unsalted butter
1-1/2 cups semisweet chocolate chips
1/2 cup prepared caramel topping
1 cup toasted pecans, crushed (see Note)

Directions:
Cake: Heat oven to 350 degrees. Grease a 13 x 9 inch baking pan with nonstick cooking spray.

Combine egg, oil and buttermilk in a small bowl. In a large bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Beat egg mixture into dry ingredients; continue beating until well blended. Slowly stir in the hot coffee.

Place mixture into prepared pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

Topping: Mix sugar and milk in heavy saucepan until sugar is dissolved. Add butter and bring to a boil. Remove from heat. Place chocolate chips in a bowl; pour hot mixture on top. Stir until smooth.

Spread warm chocolate topping over cooled cake. Drizzle caramel topping over frosting; sprinkle with crushed pecans.

Note: Toast pecans on a baking sheet at 400 degrees for 8 minutes.

Turkey with Curried Cream Sauce

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. butter
2 Tbsp. all-purpose flour
1/2 tsp. curry powder
1 c. chicken broth
1/4 c. 2% milk
1 small yellow summer squash, sliced
1 small zucchini, sliced
1/2 small onion, thinly sliced
2 tsp. canola oil
2 c. cubed cooked turkey breast
1/2 tsp. grated lemon peel
Hot cooked rice
3 Tbsp. chopped cashews

Directions:
In a small saucepan, melt butter; stir in flour and curry until smooth.

Gradually add broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; set aside.
In a large skillet, saute the squash, zucchini and onion in oil until tender. Add the turkey, lemon peel and reserved sauce; heat through. Serve with rice.

Sprinkle each serving with cashews.

Meat Loaf Casserole

Ingredients:
1 lb. ground beef
1 clove garlic, minced
1 can (10 3/4 oz.) condensed vegetable soup
1 can (10 3/4 oz.) condensed mushroom soup
1 Tbsp. Worcestershire sauce
2 c. water
3 Tbsp. butter
3/4 c. milk
2 c. instant mashed potato flakes or buds

Directions:
Cook beef and garlic in 10 inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.

Stir beef, vegetable soup, 1/2 can mushroom soup and Worcestershire in 12 x 8 inch shallow baking dish.

Heat remaining soup, water and butter in 2-qt. saucepan over high heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes around outer edge of casserole.

Bake at 400 degrees for 20 minutes or until hot.

White Chili

Ingredients:
3 cans (15 1/2 oz. each) great northern beans, rinsed and drained
3 c. cubed cooked chicken breast
1 jar (15 oz.) Alfredo sauce
2 c. chicken broth
1-2 cans (4 oz. each) chopped green chilies
1 1/2 c. frozen gold and white corn
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded pepper Jack cheese
1 c. sour cream
1 small sweet yellow pepper, chopped
1 small onion, chopped
3 garlic cloves, minced
1 Tbsp. ground cumin
1 1/2 tsp. white pepper
1-1 1/2 tsp. cayenne pepper
Salsa verde and chopped fresh cilantro, optional

Directions:
In a 5 or 6 quart slow cooker, combine the first 15 ingredients. Cover and cook on low for 3-4 hours or until heated though, stirring once. Serve with salsa verde and cilantro if desired.

Pepper Jack Mac and Cheese

Ingredients:
2 c. uncooked elbow macaroni
1/4 c. butter, cubed
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground mustard
1/2 tsp. pepper
1/2 tsp. Worcestershire sauce
1 1/2 c. whole milk
1/2 c. heavy whipping cream
3 c. (12 oz.) shredded pepper Jack cheese
1 package (8 oz.) cream cheese, cubed
1 c. (4 oz.) shredded sharp cheddar cheese
1/2 c. shredded Asiago cheese
TOPPING:
3/4 c. panko (Japanese) bread crumbs
4 bacon strips, cooked and crumbled
1/4 c. grated Parmesan cheese
1 c. cheddar French-fried onions, crushed

Directions:
Cook macaroni according to package directions; drain and set aside.

In a large saucepan, melt butter. Stir in the flour, salt, mustard, pepper and Worcestershire sauce until smooth; gradually add milk and cream. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in cheeses until melted. Stir macaroni into cheese mixture.

Transfer to a greased 2-qt. baking dish. Sprinkle with bread crumbs, bacon, Parmesan cheese and onions. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and golden brown.

Note~ Omit the bacon for a vegetarian version.

Halloween Layered Fudge

 

Ingredients:
1 tsp. butter
2 c. (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk, divided
8 oz. white candy coating
1/4 tsp. orange extract
2 to 4 drops orange paste food coloring

Directions:
Line an 8 inch square pan with foil; butter foil and set aside.

In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food coloring. Spread over chocolate layer.

Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in. squares.

Creamy Basil Pork Chops

(Courtesy of mrfood.com)

Ingredients:
3 Tbsp. olive oil
4 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. black pepper
6 pork loin chops (2 1/2 to 3 lbs. total), cut 1/2-inch thick
1/2 c. heavy cream
2 Tbsp. sliced fresh basil

Directions:
In a large skillet, heat oil over medium heat. Add garlic, salt, and pepper, and saute 1 to 2 minutes. Add pork chops, and saute 8 to 10 minutes per side, until brown on both sides and cooked through. Remove to a serving plate.

Whisk heavy cream and basil into pan drippings 2 to 3 minutes over medium heat, until sauce thickens slightly. Pour sauce over cooked chops and serve immediately.

Breakfast Pizza

Ingredients:
1 tube (13.8 oz.) refrigerated pizza crust
2 Tbsp. olive oil, divided
6 eggs
2 Tbsp. water
1 pkg. (3 oz.) bacon bits
1 c. (4 oz.) shredded Monterey Jack cheese
1 c. (4 oz.) shredded cheddar cheese


Directions:
Unroll crust into a greased 15x10 inch baking pan; flatten dough and build up edges slightly.  Brush with 1 Tbsp. oil.  Prick dough thoroughly with a fork.  Bake at 400 degrees for 7-8 minutes or until lightly browned.


Meanwhile, in a small bowl, whisk eggs and water.  In a small skillet, heat remaining oil until hot.  Add eggs; cook and stir over medium heat until completely set.


Spoon eggs over crust.  Sprinkle with bacon and cheeses.  Bake 5-7 minutes longer or until cheese is melted.

Meatball Calzones

(Courtesy of Taste of Home)

Ingredients:
3 eggs, lightly beaten
1 c. seasoned bread crumbs
1 c. grated Parmesan cheese
3 tsp. Italian seasoning
2 lbs. ground beef
3 loaves (1 lb. each) frozen bread dough, thawed
3 c. (12 oz.) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 oz.) spaghetti sauce, warmed


Directions:
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning.  Crumble beef over mixture and mix well.  Shape into 1 inch balls.


Place meatballs on a rack in a shallow baking pan.  Bake, uncovered, at 400 degrees for 10-15 minutes or until no longer pink.  Drain on paper towels.  Reduce heat to 350 degrees. 


On a floured surface, roll each portion of dough into an 18x 12 inch rectangle.  Spoon 1/3 of meatballs and mozzarella cheese down the center of each rectangle.  Fold dough over filling; press edges firmly to seal.


Place seam side down on greased baking sheets.  Brush tops with egg white; sprinkle with Italian seasoning.  Let stand 15-30 minutes.  Bake for 25-30 minutes or until golden brown.  Serve with spaghetti sauce.  


Note~ Refrigerate or freeze leftovers.  Also can be made a day in advance and refrigerated (reheat in the microwave before assembling).

Dogs in a Sweater

Ingredients:
1 tube (11 oz.) refrigerated breadsticks
12 hot dogs
12 popsicle sticks
Ketchup, mustard and/or ranch dressing


Directions:
Separate dough; roll each piece into a 15 inch rope.  Insert sticks into hot dogs lengthwise.  Starting at one end, wrap dough in a spiral around hot dog; pinch ends to seal.


Place 1 inch apart on a baking sheet that has been coated with cooking spray. Bake at 350 degrees for 18-20 minutes.  Serve with toppings of your choice.

Banana-Berry Brownie Pizza

(Courtesy of Taste of Home)
Ingredients:
1 pkg. fudge brownie mix (13x9 inch size)
1/3 c. boiling water
1/4 . vegetable oil
1 egg
TOPPING:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
1 egg
1 tsp. vanilla extract
2 c. sliced fresh strawberries
1-2 medium firm bananas
1 square (1 oz.) semi-sweet chocolate, melted


Directions:
In a large bowl, combine the brownie mix, water, oil and egg until well-blended.  Spread into a greased and floured 12 inch pizza pan.  Bake at 350 degrees for 25 minutes.  


In a large mixing bowl, beat the cream cheese, sugar, egg and vanilla until smooth.  Spread over brownie crust.  Bake 15 minutes longer or until topping is set.  Cool on a wire rack.


Just before serving, arrange strawberries and bananas over topping; drizzle with chocolate.  Refrigerate leftovers.

Cinnamon Apple Pizza

(Courtesy of Taste of Home)
Ingredients:
1 tube (12.4 oz.) refrigerated cinnamon roll dough
1 can (21 oz.) apple pie filling
1/4 c. packed brown sugar
1 Tbsp. butter, melted


Directions:
Set cinnamon roll icing aside.  Separate dough into individual rolls; roll out each into a 4 inch circle.  Arrange on a greased 12 inch pizza pan, overlapping edges.  Bake at 400 degrees for 8 minutes.


Spoon the apple pie filling over rolls to within 1/2 inch of the edge.  Combine the brown sugar and butter; sprinkle over pie filling.  Bake 6-8 minutes longer or until the crust is golden brown.  Cool.  Drizzle with the reserved icing.

Apple Pie Shots

Ingredients:
1 gallon apple cider
1 gallon apple juice
4 c. sugar
6 cinnamon sticks
1 bottle everclear

Directions:
Put cider and juice in a pot with the sugar and cinnamon sticks.  Bring to a boil.  Once boiling, turn to simmer for 2 hours.  Turn off heat and let sit for 24 hours.  Add everclear after the 24 hours is up.  Stir and bottle.

Note~ My family loves having this at family-get-togethers.  It is so good and so many different people love it. 

Hush Puppies

Ingredients:
1/4 c. presifted flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. corn meal
1 small onion, finely chopped
1 egg
1/2 c. milk
Fat or shortening for deep frying. 

Directions:
In a mixing bowl, sift together flour, baking powder and salt.  Add corn meal and mix.  Add onion, egg and milk.  Stir just until the dry ingredients are moistened.  Drop by tablespoons into deep fat heated to 365 degrees.  Fry for 5-6 minutes or until golden and crisp on both sides.  Drain.  Serve hot. 

Mashed Potato Rolls

Ingredients:
1 c. warm mashed potatoes
1 tsp. salt
3/4 c. shortening
3/4 c. sugar
1 c. milk, scalded
1 pkg. dry yeast
2 slightly beaten eggs
6 c. flour plus more if needed

Directions:
Dissolve yeast in 1/2 c. warm water (can add 1/8 tsp. sugar to speed it up).  Set aside.  In a large bowl, combine potatoes, salt, shorteing, sugar, eggs and milk.  When lukewarm, stir in yeast.  Stir in 3 cups flour.  Put 1 1/2-2 cups of flour of the board and spread it around.  Add batter and knead in flour.  Add flour as needed and knead for 5 minutes.  Cover with cloth; let rise until double.  Punch down and make into rolls.  Let rise and bake at 375 degrees for 20-25 minutes.

Shrimp Dip

Ingredients:
2 Tbsp. chili sauce
2 Tbsp. mayonnaise
1 (5 oz.) can shrimp
2 Tbsp. lemon juice
1/8 tsp. curry powder

Directions:
Drain shrimp.  Rinse well with cold water.  Mix all ingredients together.  Blend for 30 seconds.  Serve on chips or crackers.

King Edward's Potato Soup

Ingredients:
8-12 medium potatoes
1 large onion, chopped
1 lb. bacon
1/4 lb. butter or oleo
2-3 c. milk
2 c. reserved potato water

Directions:
Peel and cut potatoes into bite-size pieces.  Cook potatoes and onion in salted boiling water until tender, 15-20 minutes.  Drain, reserving 2 c. water.  Fry bacon until crisp.  Break into small pieces.  In a large soup pot, add cooked potatoes, onion, reserved potato water, butter, milk and bacon pieces.  Heat until butter melts.  Salt and pepper to taste.  Serve hot.

Chicken Luncheon Dish

Ingredients:
2 1/2 c. cooked chicken, diced
1 can cream of chicken soup
3/4 c. mayonnaise
1 c. celery, diced
1 1/2 c. cooked rice
1 tsp. grated onion
1 Tbsp. lemon juice
1/2 tsp. salt
1 c. corn flakes
1/2 c. slivered almonds
1/8 lb. butter pats

Directions:
Combine the chicken, cream of chicken soup, mayonnaise, celery, rice, onion, lemon juice and salt.  Pour into a casserole dish. 

In a small bowl, combine the corn flakes, almonds and butter; sprinkle over casserole.  Do not cover.  Bake at 350 degrees for 1 1/2 hours. 

Shrimp Creole

Ingredients:
1/2 c. chopped green pepper
1/2 c. chopped celery
1 medium onion, chopped
1/2 c. butter
1 can tomato soup, undiluted
1 tsp. wine vinegar
2 c. fresh or canned shrimp

Directions:
Cook green pepper, celery and onion in butter.  When tender, add soup and vinegar.  Simmer 10 minutes.  Add the shrimp and heat through.  Serve over rice.

Layered Lettuce Salad

Ingredients:
1 head lettuce
1 medium onion
1 green pepper
3 stalks celery
1/2 pkg. frozen green peas
6 slices bacon
1/4 lb. shredded cheddar cheese
1 c. mayonnaise
1 tsp. sugar

Directions:
Break or cut the lettuce into a large bowl.  Slice onion over the lettuce then slice the pepper and celery.  Cook peas, drain and cool.  Place over celery.  Dice bacon and fry.  Sprinkle over peas.  Spread cheese over the peas.  Spread mayonnaise evenly over all.  Evenly sprinkle with sugar; cover tightly and refrigerate overnight.

Peanut Butter Bars

Ingredients:
1 c. white sugar
1 c. white corn syrup
1 1/2 c. peanut butter
6 c. Special K or Rice Krispies cereal
2 c. chocolate chips or 1 c. chocolate chips and 1 c. butterscotch chips

Directions:
Combine sugar and syrup in a pan.  Bring to a boil.  Add peanut butter and cereal.  Press into buttered cookie sheet.  Melt chips in a double boiler; spread over cereal mixture.  Cut into squares and serve.

Pumpkin Surprise Muffins

Ingredients:
2 c. all-purpose flour
1/2 c. plus 3 Tbsp. sugar, divided
3 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
2 eggs
1 c. canned pumpkin
1/2 c. sour cream
6 Tbsp. butter, melted
6 Tbsp. apricot preserves, divided
1 pkg. (3 oz.) cream cheese, cut into 12 cubes
1/4 c. sliced almonds

Directions:
In a small bowl, combine the flour, 1/2 cup sugar, baking powder, cinnamon, salt, nutmeg and ginger. In another bowl, beat the eggs, pumpkin, sour cream, butter and 3 tablespoons preserves. Stir into the dry ingredients just until moistened.

Fill greased or paper-lined muffin cups half full. Place a cream cheese cube and 3/4 teaspoon of preserves in each. Top with remaining batter. Sprinkle with almonds and remaining sugar. Bake at 400 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Refrigerate leftovers.

Cheesy Ham and Hash Brown Casserole

Ingredients:
1 (32 oz.) pkg. frozen hash brown potatoes
8 oz. cooked, diced ham
2 (10.75 oz.) cans condensed cream of potato soup
1 (16 oz.) container sour cream
2 c. shredded sharp cheddar cheese
1 1/2 c. grated Parmesan cheese

Directions:
Preheat oven to 375 degrees.  Lightly grease a 9x13 baking dish. 

In a large bowl, mix together hash browns, ham, cream of potato soup, sour cream and cheddar cheese.  Spread evenly into prepared dish.  Sprinkle with Parmesan cheese.

Bake 1 hour in the preheated oven, or until bubbly and lightly brown.  Serve immediately.

Pumpkin Seeds

(Courtesy of Taste of Home)

Ingredients
2 c. fresh pumpkin seeds
1/4 c. butter, melted
1/2 tsp. garlic salt
1/4 tsp. cayenne pepper
1/4 tsp. Worcestershire sauce

Directions:
In a small bowl, combine all ingredients; transfer to an ungreased 15 x 10-inch baking pan.

Bake at 250 degrees for 45-50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.

Potato Cheese Soup

(Courtesy of mrfood.com)

Ingredients:
2 Tbsp. butter
1 celery stalk, finely diced
1 small onion, finely diced
1 3/4 c. chicken broth
3 large potatoes, peeled and diced
2 tsp. white vinegar
3 Tbsp. all-purpose flour
2 1/2 c. milk
1/4 tsp. salt, plus additional to taste
1 tsp. black pepper
2 c. (8 oz.) shredded Cheddar cheese

Directions:
In a soup pot, melt butter over medium-high heat. Add celery and onion, and saute 5 to 7 minutes, or until tender.

Add chicken broth, potatoes, and vinegar; cover and bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, or until potatoes are tender.

Add flour, milk, salt, and pepper; cook until soup is thickened and heated through, stirring constantly. Add cheese and stir until melted. Taste for salt, adding more if necessary. Serve immediately.

Death By Chocolate

(Courtesy of mrfood.com)

Ingredients:
1 (19 to 21 oz.) package brownie mix, batter prepared according to package directions
1/4 c. coffee-flavored liqueur
2 (3.9 oz. each) packages instant chocolate pudding, prepared according to package directions
8 (1.4 oz.) chocolate-covered toffee candy bars (such as Skor or Heath), coarsely crushed
1 (12 oz.) container frozen whipped topping, thawed

Directions:
Preheat oven and bake brownie batter in a 9 x 13 inch baking pan according to package directions; allow to cool completely.

Use a fork to prick holes in top of cooled brownies; drizzle with coffee liqueur.

Break up brownies into small pieces. Coarsely crush candy bars in a food processor or by gently tapping the wrapped bars with a hammer. Place half the brownies in bottom of a trifle dish or large glass serving bowl. Cover with half the pudding then one-third of the crushed candy and half the whipped topping. Repeat layers and top with the remaining crushed candy.

Cover and chill at least 2 hours before serving. Refrigerate any leftovers.

Sweet Spiced Caramel Apples

Ingredients:
10 medium tart apples
10 popsicle sticks
2 1/4 c. packed brown sugar
2 c. half-and-half cream
1 c. light corn syrup
1 c. butter, cubed
1 tsp. vanilla extract
2 Tbsp. sugar
1 Tbsp. ground cinnamon
2 3/4 c. white baking chips
3 Tbsp. shortening

Directions:
Wash and dry apples; remove stems. Insert popsicle sticks into the bottoms of apples. Place on a buttered baking sheet; refrigerate until ready to use.

In a large heavy saucepan, combine the brown sugar, cream, corn syrup and butter. Bring to a boil over medium-high heat. Cook and stir until a candy thermometer reads 248 degrees (firm-ball stage), about 50 minutes. Remove from the heat; stir in vanilla. Dip apples into the hot caramel to completely coat. Place on prepared pan; let stand until set.

In a small bowl, combine sugar and cinnamon; set aside. In a microwave, melt white chips and shortening; stir until smooth. Dip one caramel apple into the warm white chip mixture and immediately sprinkle with cinnamon-sugar. Place on a waxed paper-lined baking sheet. Repeat.

Calzone Pinwheels

Ingredients:
1/2 c. ricotta cheese
1 tsp. Italian seasoning
1/4 tsp. salt
1/2 c. shredded part-skim mozzarella cheese
1/2 c. diced pepperoni
1/4 c. grated Parmesan cheese
1/4 c. chopped fresh mushrooms
1/4 c. finely chopped green peppers
2 Tbsp. finely chopped onion 
1 pkg. (8 oz.) refrigerated crescent rolls
1 jar (14 oz.) pizza sauce, warmed


Directions:
In a small bowl, combine the ricotta, Italian seasoning and salt.  Stir in the mozzarella cheese, pepperoni, Parmesan cheese, mushrooms, green pepper and onion.  Separate crescent dough into four rectangles; seal perforations.


Spread cheese mixture over each rectangle to within 1/4 inches of the edges.  Roll up jelly-roll style, starting with a short side; pinch seams to seal.  Cut each into four slices.


Place cut side down on greased baking sheets.  Bake at 375 degrees for 10-15 minutes or until golden brown.  Serve warm with pizza sauce.  Refrigerate the leftovers.

Teriyaki Marinade for Chicken Kabobs

Ingredients:
1/2 tsp. salt
1/4 tsp. ginger
1/4 c. soy sauce
2 cloves minced garlic
1/2 tsp. Tabasco or other hot sauce
2 Tbsp. molasses
1 1/2 c. grapefruit juice (regular not pink)
1/4 c. chopped green onion
2 lbs boneless, skinless chicken breasts cut in 1 inch cubes
Your choice of vegetables, rough cut

Directions:
Mix together the salt, ginger, soy sauce, garlic, Tabasco, molasses, grapefruit juice and onion.  Place in a ziploc bag with the chicken cubes.

Marinade the chicken at least three hours in the fridge (overnight is best).

If using a gas grill preheat to medium/hot: for a charcoal grill wait until the coals turn ash white.

Place chicken cubes on skewers, alternating with your choice of red or green bell pepper slices, sweet red onion and cherry tomatoes.

Oil the grate, then place skewers on and grill around 3-5 minutes.

Turn once and finish grilling, again around 3-5 minutes.

Cheese Meatballs

Ingredients:
3 c. (12 oz.) finely shredded cheddar cheese
1 c. biscuit/baking mix
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 lb. lean ground beef (90% lean)


Directions:
In a bowl, combine the cheese, biscuit mix, salt, pepper and garlic powder.  Crumble beef over mixture and mix well.  Shape into 1 inch balls.  Place meatballs on a greased rack in a shallow baking pan.  Bake at 400 degrees for 12-15 minutes or until the meat is no longer pink; drain.  

Strawberry Spritzer

Ingredients:
1 pkg. (10 oz.) frozen sweetened sliced strawberries, thawed
2 liters lemon-lime soda, chilled
1 can (12 oz.) frozen pink lemonade concentrate, thawed


Directions: 
Place the strawberries in a blender; cover and process until pureed.  Pour into a pitcher; stir in the soda and lemonade concentrate.  Serve immediately.

Filet Mignon with Skinny Sauce

(Courtesy of Eating Light magazine)
Ingredients:
4 extra-lean filets mignons (4 oz. each)
1 tsp. canola oil
3/4 tsp. kosher salt
1/2 tsp. cracked black pepper
1 tsp. butter
2 medium shallots, minced
8 oz. mushrooms, sliced
1/2 c. red wine
1/2 c. no-fat chicken broth
1 tsp. fresh minced rosemary


Directions:
Rub both sides of steaks with oil; sprinkle with 1/2 tsp. of the salt and the pepper.  Over high heat, heat large nonstick skillet until very hot; add steaks.  Do not crowd the pan; cook in batches if necessary.  Cook 2-3 minutes, until pan side of the steaks is crusty and browned.  Turn and cook 2-3 minutes for medium-rare.  Remove steaks from pan.  Cover and keep warm.


Reduce heat to medium.  To same skillet, add butter and shallots.  Cook 4 minutes, until shallots are soft and nearly translucent, stirring occasionally.  Add mushrooms; cook 4 minutes, or until mushrooms are softened and most liquid has evaporated.


Add red wine, chicken broth, rosemary and remaining 1/4 tsp. salt.  Increase heat to high.  Bring to a boil, scraping up any browned bits from bottom of pan.  Boil about 8 minutes, or until reduced by half.  Add any meat juices released from standing steaks to skillet; heat through.

Macaroni and Cheese Soup

Ingredients:
1 pkg. (14 oz.) deluxe macaroni and cheese dinner mix
9 c. water, divided
1 c. fresh broccoli florets
2 Tbsp. finely chopped onion
1 can (10 3/4 oz.) condensed cheddar cheese soup, undiluted
2 1/2 c. milk
1 c. chopped fully cooked ham


Directions:
Set aside cheese sauce packet from macaroni and cheese mix.  In a large saucepan, bring 8 c. water to a boil.  Add macaroni; cook for 8-10 minutes or until tender.


Meanwhile, in another large saucepan, bring remaining water to a boil.  Add broccoli and onion; cook for 3 minutes.  Stir in soup, milk, ham and contents of the cheese packet, heat through.  Drain macaroni; stir into soup.

Strawberry Cake Roll

(Courtesy of Taste of Home)


Ingredients:
4 eggs, separated
2/3 c. sugar, divided
1 Tbsp. milk
1/4 tsp. grated lemon peel
1/2 c. all-purpose lour
1/4 tsp. cream of tartar
FILLING:
1 carton (8 oz.) Marscarpone cheese
2 Tbsp. lemon juice
2 Tbsp. sugar
2 c. sliced fresh strawberries
2 tsp. confectioners' sugar


Directions:
Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes.  Coat a 15x10 baking pan with cooking spray; line with waxed paper and coat the paper with cooking spray.  Set aside.


In a large mixing bowl, beat the egg yolks, 1/3 c. sugar, milk and lemon peel.  Gradually stir in flour.  Add cream of tartar to egg whites; beat on medium speed until soft peaks form.  Gradually beat in remaining sugar, 1 Tbsp. at a time, on high until stiff glossy peaks form and sugar is dissolved.  Gradually fold into egg yolk mixture.


Carefully spread into prepared pan.  Bake at 375 degrees for 10-12 minutes or until cake springs back when lightly touched.  Cool for 5 minutes.  Turn cake onto a kitchen towel dusted with confectioners' sugar.  Gently peel off waxed paper.  Roll up cake in the towel jelly-roll style, starting with a long side.  Cool completely on a wire rack.


In a small bowl, combine cheese and lemon juice.  Unroll cake; spread filling evenly over cake to within 1/2 inch of the edges.  Sprinkle with sugar and top with strawberries; roll up again.  Cover and chill for 1 hour before serving.  Dust with confectioners' sugar.  Refrigerate leftovers.

Cheesy Chicken and Salsa Skillet

Ingredients:
2 c. multi-grain penne pasta, uncooked
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 1/4 c. salsa
1 c. frozen corn, thawed
1 large green pepper, cut into strips
1 c. Mexican-Style cheese
Directions:
Cook pasta as directed on package, omitting salt.

Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook and stir 2 min. Stir in salsa, corn and peppers. Bring to boil. Simmer on medium-low heat 10 min. or until chicken is done, stirring occasionally.

Drain pasta. Add to chicken mixture; mix lightly. Top with cheese. Remove from heat; cover. Let stand 1 min. or until cheese is melted.

Skillet Lasagna

(Courtesy of Taste of Home)

Ingredients:
1/2 lb. Italian turkey sausage links, casings removed
1 small onion, chopped
1 jar (14 oz.) spaghetti sauce
2 c. uncooked whole wheat egg noodles
1 c. water
1/2 c. chopped zucchini
1/2 c. fat-free ricotta cheese
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 c. shredded part-skim mozzarella cheese

Directions:
In a large nonstick skillet, cook sausage and onion over medium heat until no longer pink; drain. Stir in the spaghetti sauce, egg noodles, water and zucchini. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until pasta is tender, stirring occasionally.

Combine the ricotta, Parmesan and parsley. Drop by tablespoonfuls over pasta mixture. Sprinkle with mozzarella cheese; cover and cook 3-5 minutes longer or until cheese is melted.

Banana Crumb Muffins

Ingredients:
1 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
3 bananas, mashed
3/4 c. white sugar
1 egg, lightly beaten
1/3 c. butter, melted
1/3. c. packed brown sugar
2 Tbsp. all-purpose flour
1/8 tsp. ground cinnamon
1 Tbsp. butter

Directions:
Preheat oven to 375 degrees.  Lightly grease 10 muffin cups or line with muffin papers.

In a large bowl, mix together 1 1/2 c. flour, baking soda, baking powder and salt.  In another bowl, beat together bananas, sugar, egg and melted butter.  Stir the banana mixture into the flour mixture just until moistened.  Spoon batter into prepared muffin cups.

In a small bowl, mix together brown sugar, 2 Tbsp. flour and cinnamon.  Cut in 1 Tbsp. butter until mixture resembles coarse cornmeal.  Sprinkle topping over muffins.

Bake in preheated oven for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Broccoli Cheese Soup

(Courtesy of mrfood.com)

Ingredients:
1/2 c. (1 stick) butter, softened
1/2 c. all-purpose flour
5 1/4 c. chicken broth
2 broccoli heads, trimmed and chopped
1 small onion, diced
1 tsp. black pepper
1 c. (1/2 pint) heavy cream
3 c. (12 oz.) shredded Cheddar cheese

Directions:
In a small bowl, combine butter and flour; set aside.

In a soup pot, combine broth, broccoli, onion, and pepper; bring to a boil over high heat. Reduce heat to low, cover, and simmer 25 to 30 minutes, or until broccoli is tender.

Add butter mixture, stirring until soup has thickened. Slowly stir in heavy cream, mixing well. Add cheese, 1 cup at a time, mixing well after each addition, until cheese is melted.

Southwestern Wagon Wheels

Ingredients:
4 c. uncooked wagon wheel pasta
1 lb. lean ground beef (90% lean)
2 cans (10 3/4 oz. each) condensed tomato soup, undiluted
1 c. medium salsa
1 jar (4 1/2 oz.) sliced mushrooms, drained
1 tsp. dried oregano
1/2 c. sour cream
1/3 c. shredded Monterey Jack cheese

Directions:
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the soup, salsa, mushrooms and oregano. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in sour cream; heat through.

Drain pasta; serve with sauce mixture. Sprinkle with cheese.

Pumpkin-Filled Crescent Rolls

55

Ingredients:
4 tsp. active dry yeast
1/4 c. warm 2% milk (110 to 115 degrees)
4 c. all-purpose flour
1/4 c. sugar
1 tsp. salt
1 c. butter, cubed
1/2 c. shortening
1 c. (8 oz.) sour cream
4 egg yolks
2 tsp. grated lemon peel
FILLING:
3/4 c. canned pumpkin
1/3 c. sugar
1 1/2 tsp. pumpkin pie spice

Directions:
In a small bowl, dissolve yeast in milk. In a large bowl, combine 3 cups flour, sugar and salt; cut in butter and shortening until crumbly. Add the sour cream, egg yolks, lemon peel and yeast mixture; mix well. 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 refrigerate overnight.

Let dough stand at room temperature for 1 hour. Punch dough down; turn onto a lightly floured surface. Divide into thirds. Roll each into a 12 inch circle; cut each circle into 12 wedges.

Combine filling ingredients; spread a rounded teaspoonful of filling over each wedge. Roll up wedges from the wide ends and place point side down 2 in. apart on greased baking sheets. Curve ends to form crescents. Cover and let rise in a warm place for 30 minutes.

Bake at 350 degrees for 13-18 minutes or until golden brown. Remove from pans to wire racks.