Turkey Pot Pie

(Courtesy of Taste)

Ingredients:
1 Tbsp. olive oil
3 cloves garlic, chopped
1 medium onion, chopped
1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained
1 can (4 1/2 oz.) sliced mushrooms, drained
1 lb. boneless, skinless turkey breast, cut into 1/2 inch pieces
1 jar (12 oz.) turkey gravy
2 cans (10.75 oz.) cream of celery soup
1/2 c. chicken broth
1/2 tsp. dried thyme
1/2 tsp. poultry seasoning
1/2 tsp. ground sage
1 pkg. (15 oz.) refrigerated pie crust dough (2 sheets)

Directions:
Preheat oven to 400 degrees.  Lightly spray 6 (16 oz) oven-proof ramekins with cooking spray; set aside.

In a large, heavy-bottom saucepan, heat olive oil over medium-high heat.  Add garlic and onion; reduce heat to medium.  Cook until tender.  Add mixed vegetables, mushrooms, turkey breast, turkey gravy, cream of celery soup, chicken broth and seasonings.  Divide mixture among prepared ramekins.

On a lightly floured surface, unroll both sheets of pie crust.  Using a 6 inch round cutter, cut 6 rounds.  Using a 2 inch star cutter, cut a star in the middle of each round.  Place dough rounds on top of each ramekin, making sure to center the star.  

Bake for 30 minutes, or until crust is golden brown.

Beef and Guinness Stew

(Courtesy of Cooking Light)

Ingredients:
2 Tbsp. canola oil, divided
1 Tbsp. butter, divided
1/4 c. all-purpose flour
2 lbs. boneless chuck roast, trimmed and cut into 1 inch cubes
1 tsp. salt, divided
5 c. chopped onions (about 3 onions)
1 Tbsp. tomato paste
4 c. fat-free, less-sodium beef broth
1 bottle (11.2 oz.) Guinness Draught
1 Tbsp. raisins
1 tsp. caraway seeds
1/2 tsp. black pepper
1 1/2 c. (1/2 inch thick) diagonal slices carrot (about 8 oz.)
1 1/2 c. (1/2 inch thick) diagonal slices parsnip (about 8 oz.)
1 c. (1/2 inch) cubed peeled turnip (about 8 oz.)
2 Tbsp. finely chopped fresh flat-leaf parsley

Directions:
Heat 1 Tbsp. oil in a Dutch oven over medium-high heat.  Add 1 1/2 tsp. butter to pan.  Place flour in a shallow dish.  Sprinkle beef with 1/2 tsp. salt; dredge beef in flour.  Add half of beef to pan; cook 5 minutes, turning to brown on all sides.  Remove beef from pan with a slotted spoon.  Repeat procedure with remaining 1 Tbsp. oil, 1 1/2 tsp. butter and beef.

Add onions to pan; cook 5 minutes or until tender, stirring occasionally.  Stir in tomato paste; cook 1 minute, stirring frequently.  Stir in broth and beer, scraping pan to loosen browned bits.  Return meat to pan.  Stir in remaining 1/2 tsp. salt, raisins, caraway seeds and pepper; bring to a boil.  Cover, reduce heat, and simmer 1 hour, stirring occasionally.  Uncover and bring to a boil.  Cook 50 minutes, stirring occasionally.  Add carrot, parsnip and turnip.  Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.  Uncover and bring to a boil; cook 10 minutes or until vegetables are tender.  Sprinkle with parsley.

Apple Cider Champagne Punch

(Courtesy of littleleopardbook.com)

Ingredients:
1/2 c. apple cider
1 shot vodka
Dash cinnamon
Dash nutmeg
1 tsp. maple syrup
1/2 c. champagne

Directions:
Combine the cider, vodka, cinnamon, nutmeg and maple syrup in a shaker with ice.  Shake well and pour into champagne glass.  Top with champagne and garnish with skewered apple pieces or cinnamon sticks if desired.

Snickerdoodle Cheesecake

(Courtesy of Better Homes and Gardens)

Ingredients:
2 pkgs. (8 oz. each) cream cheese
3 eggs, lightly beaten
1 pkg. (10 oz.) shortbread cookies, finely crushed
1 Tbsp. sugar
1/4 c. butter, melted
1 carton (8 oz.) sour cream
1 c. sugar
2 Tbsp. all-purpose flour
2 tsp. vanilla
1/2 tsp. ground cinnamon
1 Tbsp. sugar
1/2 tsp. ground cinnamon

Directions:
Allow cream cheese and eggs to stand at room temperature for 30 minutes.  Meanwhile, preheat oven to 350 degrees.  For crust, in a medium bowl stir together crushed cookies and 1 Tbsp. sugar.  Stir in melted butter until combined.  Press mixture onto bottom and 1 1/2 inches up sides of a 9 inch springform pan.

In a large mixing bowl, beat together cream cheese, sour cream, 1 c. sugar, flour, vanilla and 1/2 tsp. cinnamon with an electric mixer on medium speed until smooth.  Stir in eggs.

In a small bowl, stir together 1 Tbsp. sugar and 1/2 tsp. cinnamon.  Pour cream cheese mixture into pan, spreading evenly.  Sprinkle with cinnamon-sugar mixture.  Place springform pan in a shallow baking dish.

Bake 40-50 minutes or until a 2 1/2 inch area around the outside edge appears set when gently shaken.  Cook in springform pan on wire rack 15 minutes.  Using a knife, loosen crust from sides of pan.  Cool 30 minutes more.  Remove sides of pan; cool cheesecake completely on wire rack.  Cover and chill at least 4 hours before serving.

Puerto Rican Shredded Pork

(Courtesy of Pork)

Ingredients:
2-3 lb. pork boneless sirloin roast, trimmed and tied with kitchen twine if necessary
1 Tbsp. vegetable oil
4-5 cloves garlic, skins removed, crushed
1 Tbsp. cumin
1/2 Tbsp. coarse salt
1 tsp. dried oregano 
4 oranges, juiced or 1 c. freshly squeezed
4 limes, juiced

Directions:
Poke 3-5 holes in pork with sharp knife; stuff with half the crushed garlic.  Warm oil in large skillet over medium-high heat.  Add pork and brown on all sides, 6-8 minutes.

Combine remaining ingredients in blender and blend 3-5 seconds until evenly combined.  Place pork in slow cooker, pour liquid mixture over pork and let marinate about 10 minutes on each side.

Turn slow cooker on low; set timer for 8 hours.  After 8 hours, remove pork and shred using 2 forks on large cutting board.  Remove all liquid from slow cooker except 1 cup and add pork back to pot.  Let cook about 15-30 minutes.

Serve shredded pork in lettuce wraps or in corn tortillas.  Top with pick de gallo, chopped cilantro and avocado if desired.

Eggnog Cheesecake Bars

(Courtesy of Midwest Living)

Ingredients:
1 c. graham cracker crumbs
3 Tbsp. sugar
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
3 Tbsp. unsalted butter, melted
12 oz. cream cheese, softened
1/3 c. sugar
1 egg
3/4 c. eggnog 
1 Tbsp. bourbon (optional)
Graham cracker crumbs and/or crystallized ginger (optional)

Directions:
For crust: combine graham cracker crumbs, 3 Tbsp. sugar, ginger, cinnamon and nutmeg in a medium bowl.  Mix in the melted butter with a fork.  Transfer crumb mixture to a 8x8 baking pan lined with foil or parchment paper.  Press flat and even.  Bake in a 375 degree oven for 5 minutes.  Remove from oven; reduce oven temperature to 325 degrees.

For filling: in a large bowl, beat the cream cheese on medium-high speed until smooth, about 1 minute.  Add 1/3 c. sugar, beat 1 minute more.  Add egg, beat until smooth.  Add eggnog and, if desired, bourbon.  Beat on medium speed 1 minute more, until mixture is light and smooth.

Pour filling over crust in pan.  Bake for 28-30 minutes or until center is just set.  Cool in pan on wire rack for 1 hour.  Cover and refrigerate at least 4 hours before serving.  If you like, garnish with graham cracker crumbs and/or chopped crystallized ginger.

Old-Fashioned Gingersnaps

(Courtesy of Better Homes and Gardens)

Ingredients;
2 c. all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2 tsp. ground allspice
1/2 tsp. kosher salt
1/2 c. unsalted butter, melted and cooled
1/4 c. unsulfured dark molasses (not blackstrap)
1/2 c. firmly packed light brown sugar
1/3 c. granulated sugar
3 Tbsp. peeled and grated fresh ginger
1 large egg, beaten
1/2 c. coarse sugar, such as turbinado

Directions:
Position oven racks in upper and lower third of oven.  Preheat oven to 350 degrees.  Line 2 baking sheets with parchment paper; set aside.

In a medium bowl, whisk together flour, baking soda, 2 tsp. ground ginger, cinnamon, nutmeg, allspice and salt; set aside.

In a large bowl, whisk together melted butter, molasses, brown sugar, granulated sugar, 3 Tbsp. grated fresh ginger and egg.  Add the flour mixture.  Stir to combine.  Cover and chill for 1 hour.

Place turbinado sugar in a small, shallow bowl.  Using a tablespoon, scoop out a ball of dough.  Roll dough between your palms into a 1 inch diameter ball.  Continue with remaining dough, then roll balls in turbinado sugar to evenly coat.  Space balls on prepared baking sheets, 2 inches apart.

Bake 10-12 minutes or until edges are crisp and centers are still chewy.  Switch baking sheets between racks and rotate them front to back halfway through.  Remove from oven.  Using a spatula, transfer cookies to wire racks to cool. 

Loaded Garlic Bread

(Courtesy of Family Circle)

Ingredients:
6 slices bacon, each cut into 4 pieces
8 Tbsp. (1 stick) butter
6 cloves garlic, peeled and finely chopped
1 loaf (12 oz.) crusty Italian bread, cut into 24 slices, about 1/2 inch thick
3/4 lb. mozzarella cheese, cut int 2 pieces, each cut into 12 slices

Directions:
Heat oven to 400 degrees.  Coat 2 leave baking sheets with nonstick cooking spray.

Place bacon in a microwave-safe plate lined with paper towels.  Cover with another piece of paper towel.  Microwave on high for 4 minutes or until slightly crisp.  Drain off fat and set aside.  When cool enough to handle, cut into thin strips.

Melt butter in a small saucepan over medium-low heat.  Add garlic and cook 1-2 minutes or until fragrant.  Remove from heat.

Place bread on baking sheets.  Spoon on butter and garlic.  Top each with a slice of cheese; sprinkle with bacon.  Bake at 400 degrees for 12-15 minutes, until cheese melts and bacon is crisp.  Cool slightly.

Party Cheese Bread

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, melted
2 Tbsp. lemon juice
2 Tbsp. Dijon mustard
1 1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. celery salt
1 round loaf sourdough bread (1 lb.)
1 lb. Monterey Jack cheese, thinly sliced

Directions:
In a small bowl, combine the first 6 ingredients; set aside.  Cut bread diagonally into 1 inch slices to within 1/2 inch of bottom of loaf.  Repeat cuts in opposite direction.  Arrange cheese slices in cuts.  Drizzle butter mixture over bread.

Wrap loaf in foil; place on a baking sheet.  Bake at 350 degrees for 15 minutes.  Uncover; bake 10 minutes longer or until cheese is melted.

Mexican French Toast

(Courtesy of Mr Food)

Ingredients:
2 eggs
1/3 c. milk
2 Tbsp. sugar
1/4 tsp. ground cinnamon
1/4 tsp. vanilla extract
4 (10 inch) flour tortillas
4 Tbsp. (1/2 stick) butter, divided
3 Tbsp. confectioners' sugar

Directions: 
In a medium bowl, whisk the eggs, milk, sugar, cinnamon and vanilla until well blended.

Cut each tortilla into quarters then place in the egg mixture.  Gently stir to completely coat the tortillas.  Allow to soak for 10 minutes, or until softened.

In a large skillet, melt 1 Tbsp. butter over medium-high heat.  Add 4 tortilla quarters and cook for 4-5 minutes, or until golden, turning halfway through cooking.  Drain on a paper towel-lined platter.  Repeat with the remaining butter and tortillas.  Sprinkle with confectioners' sugar and serve immediately.

http://www.mrfood.com/Pancake-and-Waffle-Recipes/Mexican-French-Toast

Spicy Crab Dip

(Courtesy of Taste of Home)

Ingredients:
1/3 c. mayonnaise
2 Tbsp. dried minced onion
2 Tbsp. lemon juice
2 Tbsp. white wine or white grape juice
1 Tbsp. minced garlic
1/2 tsp. cayenne pepper, optional
1/2 tsp. hot pepper sauce, optional
2 pkgs. (8 oz. each) cream cheese, cubed
1 lb. imitation crabmeat, chopped
Assorted crackers or fresh vegetables

Directions:
In a food processor, combine the first 8 ingredients.  Cover and process until smooth.  Transfer to a large microwave-safe bowl.  Stir in crab; mix well.

Cover and microwave on high 2-3 minutes or until bubbly.  Serve warm with crackers or vegetables.

Apple Brandy Hot Toddies

(Courtesy of Food and Wine)

Ingredients:
1 1/2 c. water
2 Tbsp. plus 2 tsp. honey
1/2 c. fresh lemon juice
2 c. apple brandy
8 (3 inch) cinnamon sticks

Directions:
In a small saucepan, bring the water to a boil.  Remove from the heat and stir in honey until dissolved.  Stir in the lemon juice and apple brandy.  Set a cinnamon stick in each of 8 mugs or heat-proof glasses, pour in the hot liquid and serve.

Cliff's Family Famous Apple Salad Delight

(Courtesy of Clifford and Helen Paepke)

Ingredients:

6-8 apples, peeled and chopped

1 c. sugar

2 Tbsp. cinnamon

3 bananas, sliced

2 c. grapes, sliced in half

1 bag miniature marshmallows

Chopped nuts, optional

Directions:

In a large bowl combine all ingredients.  Mix well and refrigerate until ready to serve.

Note~ This is something my family always makes for holidays.  It is usually a bit better after a few hours in the refrigerator so all of the flavors have time to combine.  You can also add more or less of certain ingredients to fit the amount of people you are feeding and what you have on hand- this is really difficult to mess up.

Easy-Bake Bread

(Courtesy of Family Circle)

Ingredients:
3 c. white wheat flour, plus additional for dusting
1/2 tsp. active dry yeast
2 3/4 tsp. salt
1 1/2 tsp. sugar
1 1/2 c. water, at room temperature
1 Tbsp. white vinegar

Directions:
In a large bowl, whisk together flour, yeast, salt and sugar.  Add water and vinegar and stir just until ball of dough forms.  Cover bowl with plastic wrap and let sit at room temperature for 18 hours.

Place a large piece of parchment paper on a baking sheet.  Place dough on a lightly floured surface; knead for 10 seconds.  Form into ball by pulling edges into middle.  Place dough, seam-side down, on parchment paper; coat with nonstick spray and cover with plastic wrap.  Let sit at room temperature for 2 hours or until it is doubled in size.

About 30 minutes before dough is ready, place a 6-8 quart Dutch oven with a lid on oven rack and heat to 500 degrees.

Lightly flour dough on parchment.  Carefully remove pot from oven; uncover.  Using parchment paper to lift dough, place both the parchment and dough into pot.  Cover pot, return to oven and lower temperature to 450 degrees. 

Bake bread, covered, for 30 minutes, then remove lid and continue to bake another 15 minutes or until bread is browned.  Carefully remove bread from pot to wire rack and cool.

Kahlua Pumpkin Spice Martini

(Courtesy of homecookingmemories.com)

Ingredients:
2 Tbsp. granulated sugar
1 tsp. pumpkin pie spice
Capful of Kahlua pumpkin spice
Ice
2 parts Kahlua pumpkin spice
1 part spiced rum
1 part half and half
1 Tbsp. pumpkin puree per 4 oz. cocktail
Whipped cream, optional
Cinnamon stick, optional
Pumpkin pie spice, optional

Directions:
On a plate wide enough to to dip the top of your martini glass, mix together the sugar and pumpkin spice.  On another plate, add a splash (capful) of Kahlua pumpkin spice.  Turn martini glass upside down and dip in Kahlua first then into sugar mixture.  Twist gently to ensure coating edge.  Lift glass and set aside.

Pour the Kahlua, rum, cream and pumpkin puree into a cocktail shaker filled with ice.  Shake well.  Strain into prepared martini glass.  If desired, garnish with whipped cream, cinnamon stick and pumpkin pie spice.

Cowboy Caviar

(Courtesy of fivereasonstosmile.blogspot.com)

Ingredients:
1 can (15 oz.) black beans, drained and rinsed
1 can (15 oz.) black eyed peas, drained and rinsed
1 can (15 oz.) corn, drained and rinsed
Handful of cilantro, chopped
1 bunch of green onions, chopped
4-5 medium tomatoes, diced
3-4 avocados, diced
Juice of 1/2 lime
8 oz. of your favorite Italian dressing

Directions:
Squeeze lime juice over avocados to prevent browning.  Toss everything together and serve with tortilla chips or corn chips.  Keep refrigerated.

Southwestern Stuffed Chicken

(Courtesy of Mr Food)

Ingredients:
1 1/2 c. crushed cheese crackers
2 Tbsp. dry taco seasoning mix
6 boneless, skinless chicken breast halves (1 1/2-2 lbs. total)
4 oz. Mexican-flavored processed cheese spread, cut into 6 cubes
1/3 c. butter, melted

Directions:
Preheat oven to 350 degrees.  Cut a 6 cup muffin tin with cooking spray.

In a shallow bowl, combine crumbs and taco mix; set aside.  With a kitchen mallet or rolling pin, gently pound chicken to 1/4 inch thickness between 2 pieces of waxed paper.

Place a cube of cheese in the center of each chicken breast and roll up tightly, tucking in sides as you roll.  Brush with melted butter, then roll in cracker crumb mixture, holding chicken securely closed and coating on all sides.

Place each rolled breast seam side down in its own cup of prepared muffin tin.  Bake 25-30 minutes, or until no pink remains and juices run clear.  Serve immediately.

Note~ Any type of cheese will work as filling, including Monterey or pepper-jack.

http://www.mrfood.com/Chicken/Southwestern-Stuffed-Chicken-1603

Roasted Red Pepper Hummus

(Courtesy of Cooking Light)

Ingredients:
1/3 c. tahini (sesame seed paste)
1/4 c. water
1/4 c. chopped bottled roasted red peppers, rinsed and drained
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1 garlic clove, minced
1 can (15 1/2 oz.) chickpeas, rinsed and drained

Directions:
Place all ingredients in a food processor; process until smooth.

Dry Cappuccino Mix

(Courtesy of More Recipes from the Heart of Union County)

Ingredients:
2 c. instant coffee
16 oz. dry creamer
2 lbs. Nestle Quik
16 c. powdered milk
4 c. powdered sugar
1 1/2 tsp. salt

Directions:
Mix everything together and store in a tight container.  To use, add 1/3 c. mix to a mugful of hot water.  

Note~ This makes a lot of the mix so you can either give some away as gifts or alter the recipe to make less.

Peanut Butter, Banana and Flax Smoothies

(Courtesy of Cooking Light)

Ingredients:
1/2 c. 1% low-fat milk
1/2 c. vanilla fat-free yogurt
2 Tbsp. ground golden flaxseed
1 Tbsp. creamy peanut butter
1 tsp. honey
1/4 tsp. vanilla extract
1 ripe banana, sliced

Directions:
Place all ingredients in a blender; process until smooth.

Ham and Egg Breakfast Casserole

(Courtesy of Taste of Home)

Ingredients:
1 lb. fresh mushrooms, coarsely chopped
1/3 c. butter, cubed
1/2 tsp. Italian seasoning
1/8 tsp. pepper
4 c. (16 oz.) shredded sharp cheddar cheese
1 3/4 c. cubed fulled cooked ham
1/2 c. shredded Parmesan cheese
2 Tbsp. all-purpose flour
24 eggs
2 c. heavy whipping cream
1 Tbsp. Dijon mustard
1/8 tsp. white pepper

Directions:
In a Dutch oven, saute mushrooms in butter until tender.  Add Italian seasoning and pepper, saute 1 minute longer.  Spread mushroom mixture evenly into 2 greased 9x13 baking dishes.

In a large bowl, combine the cheddar cheese, ham, Parmesan cheese and flour.  Sprinkle over mushroom mixture.  In another large bowl, whisk the eggs, cream, mustard and white pepper.  Pour over cheese mixture.

Cover and freeze one casserole for up to 3 months.  Bake remaining casserole, uncovered, at 350 degrees for 30-35 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

To use frozen casserole: remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350 degrees for 55 minutes.  Uncover; bake 15-20 minutes longer or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before cutting.

Pumpkin Pancakes with Cinnamon Brown Butter

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, cubed
1/4 c. maple syrup
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. chopped pecans, toasted
1 1/2 c. all-purpose flour
2 Tbsp. packed brown sugar
2 tsp. baking powder
1 tsp. salt
2 eggs
1 1/3 c. 2% milk
3/4 c. canned pumpkin
1/2 c. ricotta cheese

Directions:
In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally.  Add the maple syrup, cinnamon and nutmeg.  Remove from the heat; stir in the pecans.

In a small bowl, combine the flour, brown sugar, baking powder and salt.  In another bowl, whisk the eggs, milk, pumpkin and cheese.  Stir into dry ingredients just until moistened.

Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.  Cook until the second side is golden brown.  Serve with brown butter.

Creamy Chicken Enchiladas

(Courtesy of Family Circle)

Ingredients:
1 lb. ground chicken
1 pkg. (10 oz.) frozen chopped spinach, thawed and well drained
1/2 c. thinly sliced green onions
2 cartons (8 oz. each) light dairy sour cream
1/2 c. plain yogurt
1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground cumin
1 c. milk
2 cans (4 oz. each) diced chile peppers, drained
12 flour tortillas
2/3 c. shredded Monterey Jack or cheddar cheese
Snipped fresh cilantro (optional)
Salsa and/or thinly sliced green onions (optional)

Directions:
Coat a large skillet with nonstick cooking spray.  Add chicken and cook over medium-high heat until no longer pink, about 6 minutes.

Stir in spinach and 1/2 c. green onions; remove from heat and set aside.  For sauce, stir together sour cream, yogurt, flour, salt and cumin.  Stir in milk and chile peppers.  Divide sauce in half.

Preheat oven to 350 degrees.  For filling, combine one portion of the sauce and the chicken-spinach mixture; divide mixture into 12 portions.  Place 1 portion of the filling near one end of a tortilla; roll up in a spiral.  Place filled tortilla, seam side down, in an ungreased 3 quart rectangular baking dish.  Repeat with remaining tortillas and the remaining filling.

Spoon the remaining sauce over tortillas.  Bake, uncovered, about 40 minutes or until heated through.  Remove from oven; sprinkle with cheese.  Let stand 5 minutes before serving.  If desired, serve with salsa and additional green onions.

Chicken Mac and Cheese

(Courtesy of Better Homes and Gardens)

Ingredients:
1 lb. skinless, boneless, chicken breast halves
1-2 tsp. dried Italian seasoning, crushed
Salt and ground black pepper
1 Tbsp. olive oil
8 oz. dried mostaccioli, ziti or penne pasta
1 medium onion, chopped (about 1/2 c.)
2 cloves garlic, minced
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 Tbsp. tomato paste
3 c. milk
8 oz. smoked cheddar, Gruyere or Swiss cheese, shredded (2 cups)
2 c. soft sourdough or French bread crumbs
2 oz. finely shredded Parmesan or Romano cheese (1/2 cup)
3 Tbsp. butter, melted

Directions:
Preheat oven to 350 degrees.  Cut chicken into bite-sized pieces.  In a large skillet cook chicken, Italian seasoning, salt and pepper in hot oil over medium heat until chicken is no longer pink.  Remove chicken from skillet; set aside.

In a large pot or kettle, cook pasta according to package directions until just tender.  Drain; return pasta to pot.

Meanwhile, in the same skillet in which chicken was cooked, cook onion and garlic in 3 Tbsp. hot butter over medium heat until tender.  Stir in flour until well combined.  Stir in tomato paste.  Add milk.  Cook and stir until mixture is thickened and bubbly; reduce heat.  Add the shredded cheese.  Stir until cheese is almost melted.  Remove from the heat.  Season to taste with salt and pepper.  Add sauce and chicken to cooked pasta in pot; stir to coat.  Spoon mixture into a 2 quart square or rectangular baking dish.

In a small bowl, stir together bread crumbs, Parmesan cheese and 3 Tbsp. melted butter.  Sprinkle crumb mixture over pasta mixture.  Bake, uncovered, for 20-25 minutes or until crumb mixture is golden and edges are bubbly.  Let stand 10 minutes before serving.  

Spicy White Chili

(Courtesy of Better Homes and Gardens)

Ingredients:
2 c. chopped onion
4 cloves garlic, minced
2 Tbsp. olive oil
1 can (4.5 oz.) diced green chilies
3 Tbsp. chili powder
1 tsp. dried oregano, crushed
1/8 tsp. cayenne pepper
3 cans (15 oz. each) white kidney beans, rinsed and drained
2 cans (14.5 oz.) reduced-sodium chicken broth
5 c. cubed turkey or chicken
4 oz. Monterey Jack cheese with jalapeno peppers, shredded

Directions:
In a Dutch oven cook onions and garlic in hot oil over medium-high heat for 5-6 minutes, stirring often, until tender.  Stir in green chilies, chili powder, oregano and cayenne pepper; cook for 1 minutes.  Mash 1 can of the beans.  Add all beans and broth to ingredients in Dutch oven.  bring to simmering.  Cook, covered, for 10 minutes.

Stir in the turkey; cook about 10 minutes, until heated.  Stir in cheese until melted.

Marinated Shrimp Scampi

(Courtesy of Better Homes and Gardens)

Ingredients:
1/4 c. olive oil
1/4  c. dry white wine
6 garlic, minced
2 tsp. finely shredded lemon peel
1/2 tsp. salt
1/2 tsp. crushed red pepper
2 lbs. fresh or frozen extra-jumbo shrimp in shells (32-40)
2 Tbsp. fresh parsley
Lemon wedges

Directions:
For marinade, in a small bowl combine olive oil, wine, garlic, lemon peel, salt and crushed red pepper.

Thaw shrimp, if frozen.  Peel and devein shrimp, leaving tails intact.  Rinse shrimp; pat dry with paper towels.  Place shrimp in a large resealable plastic bag set in a shallow bowl.  Pour marinade over shrimp.  Seal bag' turn to coat shrimp.  Marinade in the refrigerator for 1 hour.

Preheat broiler.  Remove shrimp from marinade, reserving marinade.  Arrange shrimp on the unheated rack of the broiler pan.  Broil 4-5 inches from the heat for 2 minutes.  Turn shrimp over and brush with reserved marinade; discard any remaining marinade.  Broil for 2-4 minutes more or until shrimp are opaque.

Mound shrimp on a serving platter; sprinkle with parsley.  Serve with lemon wedges.

Mama T's Baked Ziti with Eggplant

(Courtesy of The Chew)

Ingredients:
1 eggplant
1 c. extra-virgin olive oil
Salt and freshly ground pepper
1 lb. ziti
1 lb. mozzarella, cut into 1/2 inch cubes
Pecorino Romano cheese
MARINARA SAUCE
1 onion, diced
2 cloves garlic, minced
3 Tbsp. extra-virgin olive oil
Salt and freshly ground black pepper
2 cans (28 oz.) San Marzano whole tomatoes, crushed
Fresh basil

Directions:
Preheat oven to 350 degrees.  

Cut the eggplant into rounds about 1/2 inch thick dice.  Saute in olive oil until golden brow, about 2-3 minutes.

For marinara sauce: in a Dutch oven, heat the olive oil over medium heat.  Add the onion and cook until softened, about 5 minutes.  Add the garlic and cook until fragrant, about 90 seconds.  Add the crushed tomatoes and season generously with salt and pepper.  Cook and reduce slightly for about a half hour.  Top with fresh basil

For assembly: preheat oven to 350 degrees.  Cook the ziti to half of the time on the package instructions.  In a bowl, toss together the ziti, mozzarella and half of the marinara sauce.  On the bottom of a casserole, create a bed of the eggplant.  Grate pecorino over the eggplant and then top with half of the sauced ziti mixture.  Grate more pecorino over ziti mixture, then cover with another layer of the eggplant rounds.  Add the remaining sauced ziti mixture.  Cover with the remaining sauce and grate pecorino generously over the top.

Bake 30-40 minutes, until golden brown and melted

Danish Pastry Apple Bars

(Courtesy of Midwest Living)

Ingredients:
2 1/2 c. all-purpose flour
1 tsp. salt
1 c. shortening
1 egg yolk
Milk
1 c. cornflakes
8-10 tart cooking apples, peeled, cored and sliced (8 cups)
3/4-1 c. granulated sugar
1 tsp. ground cinnamon
1 egg white, lightly beaten
1 c. powdered sugar
3-4 tsp. milk

Directions:
Preheat oven to 375 degrees.  In a large bowl combine flour and salt.  Using a pastry blender, cut in shortening until the mixture resembles coarse crumbs.  In a liquid measuring cup beat egg yolk lightly.  Add enough milk to make 2/3 c. liquid.  Stir milk mixture into flour mixture with a fork until combined (dough will be lightly sticky).  Divide mixture in half.

On a well-floured surface foll half of the dough into a 17x12 inch rectangle.  Fold dough crosswise into thirds.  Transfer to a 15x10 baking pan and unfold dough, pressing to fit into the bottom and sides of the pan.  Sprinkle with cornflakes.  Top evenly with apples.  In a small bowl combine granulated sugar and cinnamon.  Sprinkle mixture over apples.  Roll remaining dough to a 15x10 rectangle.  Fold dough crosswise into thirds.  Place on top of apples and unfold dough.  Crimp edges or use the tines of a fork to seal.  Cut slits in the top.  Brush top with beaten egg whites.

Bake about 50 minutes or until golden and apples are tender, covering with foil after the first 25 minutes of baking time to prevent overbrowning.

In a small bowl combine powdered sugar and 2-3 tsp. milk to make a drizzling consistency.  Drizzle over warm bars.  Let cool completely on a wire rack.  Cut into bars.

Chuck Wagon Stew

(Courtesy of Chris Signer)

Ingredients:
2 1/2 lbs. cut up stew meat (5 cups)
2 Tbsp. flour
1 Tbsp. paprika
1 tsp. chili powder
2 tsp. salt
3 Tbsp. lard/ Crisco
2 medium onions, sliced
1 garlic clove, minced
1 can (28 oz.) diced tomatoes
3 Tbsp. chili powder
1 Tbsp. cinnamon
1 tsp. ground cloves
1/2-1 tsp. dry crushed red peppers, optional
2 c. chopped potatoes
2 c. chopped carrots

Directions:
Coat beef in a mixture of flour, paprika, 1 tsp. chili powder and salt.  Brown in hot fat in a large Dutch oven.  Add onions and garlic then cook until soft.  Add tomatoes, cinnamon, chili powder, cloves and peppers.  Cover and simmer 2 hours.  Add potatoes, carrots and celery then cook until vegetables are done, about 45 minutes.

Serve with biscuits or corn bread.  Also tastes good with a dollop of sour cream and some shredded cheese.

Note~ Omit the crushed red pepper if you do not want it too spicy.

Lorie's Apple Crisp

(Courtesy of Bauer's Market and Garden Center)

Ingredients:
4 medium cooking apples, sliced (4 cups)
3/4 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. quick-cooking or old-fashioned oats
1/3 c. butter or margarine, softened
3/4 tsp. ground cinnamon
3/4 tsp. ground nutmeg

Directions:
Spray bottom and sides of a 8 inch microwavable square pan with cooking spray. 

Spread apples in pan.

In medium bowl, stir remaining ingredients until well mixed and crumbly; sprinkle over apples.  

Bake in microwave on high for 7-10 minutes until apples are tender.  Serve warm.

Apple Fritter Bread

(Courtesy of Bauers Market and Garden Center)

Ingredients:
3 c. flour
1 pkg. yeast
1/4 tsp. salt
1/2 c. brown sugar
1/4 c. water
1 egg, beaten
3/4 c. milk
1/4 c. butter
FILLING:
6 apples, peeled and diced
1 Tbsp. lemon juice
1 c. brown sugar
1 tsp. vanilla
2 Tbsp. butter
1 tsp. cinnamon
1 Tbsp. cornstarch
GLAZE:
1 Tbsp. butter, softened
1 tsp. vanilla
3/4 c. powdered sugar
3 tsp. half-and-half (or milk)

Directions:
Preheat oven to 350 degrees.  Grease a 9x5 loaf pan.  In a skillet, cook apples, lemon juice, brown sugar, vanilla, butter, cinnamon and cornstarch until mixture is thickened.  Set aside to cool.

Heat the milk in a small saucepan until it bubbles; remove from heat.  Add the butter and stir until melted; set aside.  Put flour, yeast, brown sugar and salt in a bowl; mix well.  Add the water, egg and milk/butter mixture.  Mix until dough forms into a ball; knead for an additional 5 minutes.  On a well-floured surface, roll dough into a rectangle.  Evenly spread apple mixture over dough.

Cut dough into even squares (about 20 squares).  Carefully stack pieces of dough onto each other forming 4 piles.  Use a spatula, it makes stacking much easier.  Place piles of dough into prepared pans.

Bake 45-50 minutes, until golden brown.  Immediately remove from pan.  

Mix butter, vanilla and powdered sugar into a bowl.  Add half-and-half; stir until you get a creamy consistency.  Pour on glaze and allow to set-u for a few minutes.  Pull some apart and enjoy.

Double-Layer Pumpkin Cheesecake

(Courtesy of Kraft)

Ingredients:
2 pkg. (8 oz. each) fat-free cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
1/2 c. canned pumpkin
1/4 tsp. ground cinnamon
Dash ground nutmeg
1/3 c. graham cracker crumbs
1/2 c. thawed sugar-free whipped topping

Directions:
Beat cream cheese, sugar and vanilla with mixer until well blended.  Beat in eggs, 1 at a time, just until blended.  Remove 1 cup batter; place in a medium bowl.  Stir in pumpkin and spices.

Spray 9 inch pie plate with cooking spray; sprinkle bottom with crumbs.

Top with layers of plain and pumpkin batters.  Bake 40 minutes or until center is almost set.  Cool completely.  Refrigerate 3 hours.  Serve topped with whipped topping.

Apple Pie Oatmeal

(Courtesy of Splenda)

Ingredients:
1 c. water
1/2 c. old-fashioned oats
1 dash salt (optional) 
TOPPING:
2 tsp. Splenda brown sugar blend
1 Tbsp. chopped apple
1 dash apple pie spice

Directions:
Bring water to a boil in a small saucepan.  Stir in oats and salt.  Cook, stirring occasionally, over medium heat 5 minutes.  Top with brown sugar blend, chopped apple and apple pie spice.

Microwave directions:
Combine water, oats and salt in a microwave-safe bowl.  Cover tightly with heavy duty plastic wrap; fold back a small edge to allow steam to escape.  Microwave on high for 2 1/2-3 minutes; stir well.  Top with brown sugar blend, chopped apple and apple pie spice.

Easy Oreo Truffles

(Courtesy of Kraft)

Ingredients:
1 pkg. (8 oz.) cream cheese, softened
1 pkg. (1 lb. 2 oz.) Oreo cookies, finely crushed (about 4 1/4 c.), divided
2 pkg. (8 squares each) Baker's semi-sweet chocolate, melted

Directions:
Mix cream cheese and 3 c. cookies crumbs until well blended.

Shape into 48 (1 inch) balls.  Dip in melted chocolate; place on waxed-paper covered baking sheet.  Sprinkle with remaining cookie crumbs.

Refrigerate 1 hour or until firm.  Store in tightly covered container in refrigerator.