No-Bake Peanut Butter Treats

(Courtesy of Taste of Home)

Ingredients:
1/3 c. chunky peanut butter
1/4 c. honey
1/2 tsp. vanilla extract
1/3 c. nonfat dry milk powder
1/3 c. quick-cooking oats
2 Tbsp. graham cracker crumbs

Directions:
In a small bowl, combine the peanut butter, honey and vanilla.  Stir in the milk powder, oats and graham cracker crumbs.  Shape into 1 inch balls.  Cover and refrigerate until serving.

Sunday's Best Chicken

(Courtesy of Taste of Home)

Ingredients:
2-3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (6-7 lbs.)
1 Tbsp. olive oil
2 Tbsp. minced fresh rosemary
1 Tbsp. coarsely ground pepper
1 1/2 tsp. salt

Directions:
Finely grate the peel from the lemons to measure 2 Tbsp.; set aside.  Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity.  Save remaining lemon for another use.

Place the chicken on a rack in a shallow roasting pan; brush with oil.  Combine the minced rosemary, pepper and lemon peel; rub over chicken.

Bake, uncovered, at 350 degrees for 2 1/4 to 2 3/4 hours or until a thermometer reads 180 degrees, basting occasionally with drippings.  Cover loosely with foil if chicken browns too quickly.

Let stand for 15 minutes before carving.  Discard lemons and rosemary sprigs.

Low-Fat Broccoli and Cheese Soup

(Courtesy of favehealthyrecipes.com)

Ingredients:
1 pkg. Green Giant Broccoli and Cheese Just For One
1 wedge Laughing Cow Low-Fat cheese
1/4 c. skim milk
Salt

Directions:
Microwave the single serving of broccoli and cheese for about 3 minutes.

Combine in a blender or food processor with cheese and milk (use more or less milk depending on your desired consistency of the soup).  Stir together so the cheese melts.

Blend for just a few seconds until ingredients are combined.  Heat more if desired or just pour into a bowl and serve.

Grilled Cheese Dippers

(Courtesy of favehealthyrecipes.com)

Ingredients:
1 pkg. low-fat Cheddar cheese sticks
1 pkg. Wonton wrappers
Nonstick cooking spray

Directions:
Preheat the oven to 400 degrees.

Remove cheese from wrapper, and slice in half.  Place half of one cheese stick at the corner end of a Wonton wrapper and begin to roll, folding the edges in.

Spray the end of the Wonton wrapper with nonstick cooking spray to create a seal.  Repeat until all cheese is wrapped.  You can also spray the entire Wonton for an extra-crispy texture.

Place wrapped cheese on a nonstick cookie sheet and place in the oven for approximately 10 minutes, or until the outside is golden brown.  Flip them over and cook for an additional 5 minutes.

Note~ Can serve with warmed tomato soup for a comforting meal.

Gluten-Free Cheez-Its

(Courtesy of flipcookbook.com)

Ingredients:
1 block (8-10 oz.) cheddar cheese
1 1/2 c. gluten-free all-purpose flour
1/2 c. unsalted butter, room temperature
1/2 tsp. cayenne pepper
2 Tbsp. yogurt

Directions:
Preheat oven to 350 degrees.  Shred the cheese (thickness does not matter).

Slice the butter.  In a food processor or blender, pulse the cheese, flour, butter and cayenne powder.  The mixture should look like coarse sand.

Add the yogurt and pulse until the mixture becomes dough-like.  You may need to add more yogurt but add sparingly.

Divide the dough into rollable amounts.  Roll out a section on a non-stick surface (like a well-floured surface or wax/parchment paper).  It should be fairly thin- about 1/8 inch thick.

Cut the dough into squares using a knife of pizza cutter or can use cookie cutters.

Place the cut dough onto cookie sheets that are lined with parchment paper.  The pieces should be about 1/2-1 inch apart.

Bake for 10-15 minutes.  Keep an eye on them after 10 minutes, they tend to get brown fast.  Allow them to cool on racks for 20 minutes.  Store in a vacuum-sealed container.

Crack Dip

(Courtesy of bakeyourday.net)

Ingredients:
8 oz. cream cheese, room temperature
6 oz. cheddar cheese, shredded
2 oz. grated Parmesan cheese
1/2 red pepper, roughly diced
1 pkg. ranch dressing seasoning mix
2 tsp. Worcestershire sauce
1/2 tsp. onion powder
1/4 tsp. cayenne pepper

Directions:
Combine all ingredients in a food processor and process to combine.  Transfer to a bowl, cover, and refrigerate for 30 minutes.  Serve chilled.

Strawberry Pancakes

(Courtesy of Rachel Ray)

Ingredients:
1 1/4 c. all-purpose flour
2 Tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1 large egg
1 c. milk
1/2 tsp. pure vanilla extract
1 Tbsp. unsalted butter, melted, plus more for serving
2 c. sliced strawberries
Pure maple syrup, for serving

Directions:
In a medium bowl, whisk together the flour, sugar, baking powder and salt.  In a small bowl, whisk together the egg, milk and vanilla.  Preheat a nonstick griddle over medium heat.

Whisk the wet ingredients into the dry.  Stir in the melted butter.  The batter should be thick and smooth.  Fold in the strawberries.

Spoon the batter onto the griddle 1/4 c. at a time.  Cook the pancakes until set and thoroughly bubbly, about 3 minutes.  Flip them with a spatula and cook until golden brown, about 2 minutes more.  Serve with butter and maple syrup.

Beef and Broccoli

(Courtesy of Campbells)

Ingredients:
1 Tbsp. vegetable oil
1 lb. boneless beef sirloin steak or beef top round steak, 3/4 inch thick, cut into thin strips
1 can (10 3/4 oz.) condensed tomato soup
3 Tbsp. soy sauce
1 Tbsp. vinegar
1 tsp. garlic powder
1/4 tsp. crushed red pepper
3 c. fresh or frozen broccoli florets
4 c. hot cooked rice

Directions:
Heat the oil in a large 10 inch skillet over medium-high heat.  Add the beef and stir-fry until well browned.

Stir in the soup, soy sauce, vinegar, garlic powder and pepper in the skillet and heat to a boil.  Stir in the broccoli and cook until it is tender-crisp.  Serve the beef mixture over the rice.

Note~ To make slicing easier, freeze the beef for 1 hour.

Fruity Shortbread Pie

(Courtesy of Mr Food)

Ingredients:
1 1/4 c. sugar-free shortbread cookie crumbs
1/4 c. melted butter
1 container (8 oz.) fat-free sour cream
2 Tbsp. granulated Splenda
2 c. assorted fresh fruit (such as sliced strawberries, peaches, bananas, apples or blueberries)

Directions:
Preheat oven to 325 degrees.

In a small bowl, combine shortbread cookie crumbs with melted butter.  Press the mixture firmly into a 9 inch pie plate and bake about 6 minutes, or until golden.  Remove from the oven and cool completely before filling.

In a small bowl, mix together sour cream and Spenda.  Spread on bottom of pie crust.  Arrange fresh fruit on top.

Chill until ready to serve.  Cut into 8 wedges.

Cookies and Cream Cupcakes:

(Courtesy of Crazy about Cookies)

Ingredients:

2 c. all-purpose flour

1/2 c. Dutch-process cocoa powder

1 Tbsp. baking powder

1/2 tsp. salt

1/2 c. (1 stick) butter, softened

1 2/3 c. granulated sugar

1 c. milk

2 tsp. vanilla extract

3 large egg whites

2 1/2 c. crushed chocolate cookies

Vanilla cream frosting

Directions:

Preheat oven to 350 degrees.  Line cupcake pans with liners.

Combine the flour, cocoa powder, baking powder and salt in a medium bowl; set aside.

Combine the butter, sugar, milk and vanilla with an electric mixer, blending until smooth.  Stir in the flour mixture.

Add the egg whites and beat for about 2 minutes.

Mix in 1 1/2 c. crushed cookies, reserving the rest for topping. 

Fill the cupcake liners 3/4 full.  Bake for about 20 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let cool in the pans.

Spread the frosting on top of the cupcakes and roll the tops of the frosted cupcakes in the remaining cookie crumbs. 

Trillionaire Bars

(Courtesy of lecremedelacrumb.com)

Ingredients:
BROWNIE LAYER:
1/2 c. butter, melted
1 c. sugar
1 c. unsweetened cocoa powder
1/4 tsp. salt
1/2 tsp. vanilla
2 eggs
1/2 c. flour
CARAMEL LAYER:
1 c. soft caramels, unwrapped
2 Tbsp. heavy cream
COOKIE DOUGH LAYER:
1/2 c. butter, softened
1/4 c. sugar
1/2 c. brown sugar
2 Tbsp. heavy cream
1/2 tsp. vanilla
3/4 c. flour
1/8 tsp. salt
1/4 c. mini semi-sweet chocolate chips
1/4 c. regular-size semi-sweet chocolate chips
1/4 c. old fashioned oats
GLAZE:
1 c. semi-sweet chocolate chips
2 Tbsp. heavy cream

Directions:
Preheat oven to 324 degrees.  Line an 8x8 square pan with foil and spray with cooking spray.  

Prepare brownie batter.  Cream together butter and sugar in a large bowl.  Mix in cocoa powder and salt.  Add vanilla and eggs and mix until smooth.  Mix in flour until incorporated.  Spread brownie batter in prepared pan.  Bake 15-20 minutes.

In a small saucepan combine caramels and heavy cream and heat over medium high heat, stirring constantly until melted and smooth.  Remove from heat and pour caramel mixture over brownie layer.  Put the pan in the fridge to chill until cookie dough layer is ready. 

Prepare cookie dough layer.  Cream together butters and sugars until light and fluffy.  Mix in vanilla and heavy cream.  Add flour and salt and mix until incorporated.  Stir in chocolate chips and oats.  Test the caramel layer by gently pushing a finger acrosse the caramel.  When you can do this and the caramel layer doesnt mush very much, it's ready.  Spread the cookie dough evenly over the caramel layer.

Prepare chocolate glaze.  In a microwave-safe bowl combine chocolate chips and heavy cream.  Microwave on medium for 1-2 minutes, stirring every 20 seconds until chocolate is melted and smooth.  Spread chocolate over cookie dough layer.  Store in airtight container until ready to serve.  Cut into bars.

Tortellini Salad

(Courtesy of simpledelicioussouthernfood.blogspot.com)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese tortellini
1 c. fresh mozzarella, cubed
1 c. pepperoni, chopped
1 c. cherry tomatoes, cut in half
1/3 c. fresh basil, chopped
2/3 c. Caesar salad dressing
Salt and pepper to taste

Directions:
Cook tortellini according to package directions; drain and rinse with cold water and drain again.  Transfer cooked tortellini to a large bowl and add remaining ingredients.  Toss well.  Refrigerate at least 1 hour before serving.

Pineapple Cream Cake

(Courtesy of Mr Food)

Ingredients:
1 can (15 oz.) crushed pineapple, undrained
1 pkg. (18.25 oz.) yellow cake mix
2 eggs
1 can (11 oz.) mandarin oranges, drained
1/2 c. mayonnaise
1 container (12 oz.) frozen whipped topping, thawed
1 pkg. (5.1 oz.) vanilla instant pudding mix

Directions:
Preheat oven to 350 degrees.  Drain pineapple, reserving juice; set pineapple aside.

Combine pineapple juice, cake mix, eggs, mandarin oranges and mayonnaise in a large mixing bowl.  Beat at medium speed with an electric beater unil blended.  Pour batter into a greased 9x13 baking dish.  Bake 30 minutes or until a wooden toothpick inserted in the center comes out clean.  Cool in dish on a wire rack.

Combine drained pineapple, whipped topping and puddin gmix in a mixing bowl; beat at low speed until blended.  Spread mixture evenly over cake.  Cover and chill at least 1 hour before serving.  Store in refrigerator.

http://www.mrfood.com/Cakes/Pineapple-Cream-Cake-4911

Simple Surf N Turf

(Courtesy of Mr Food)

Ingredients:
2 (6 oz.) beef tenderloin steaks (1-1 1/2 inch thick) 
1/4 tsp. salt
1/4 tsp. black pepper
4 Tbsp. butter, divided
1 clove garlic, minced
4 raw, colossal shrimp, peeled and deveined, tails on
2 Tbsp. heavy cream
1 tsp. chopped fresh parsley

Directions:
Sprinkle steaks with salt and pepper.  In a large skilelt over medium heat, melt 2 Tbsp. butter.  Add steaks and cook 7-9 minutes on each side, or to desired doneness.

Meanwhile, in another large skillet over medium heat, melt remaining butter.  Add garlic and shrimp and cook 2-4 minutes or until pink in color, turning once.

Stir in cream and parsley and cook just until hot.  Serve sauce and shrimp over steaks.

http://www.mrfood.com/Beef/Simple-Surf-n-Turf

Corn Dog Muffins

(Courtesy of oatmealmountain.wordpress.com)

Ingredients:
1 box Jiffy corn muffin mix
1 Tbsp. honey
1/3 c. skim milk
1 egg
4 hot dogs

Directions:
Preheat oven to 400 degrees.  Spray mini muffin pan well with nonstick cooking spray.  Mix corn muffin mix with honey, milk and egg until smooth.  Allow to sit for a few minutes.

Meanwhile, cut each hot dog into 5 pieces.

Add 1/2 Tbsp. muffin mix to each mini muffin well.  Top with a piece of hot dog, pressing it in.  Then add 1 tsp. muffin mix on top to cover the hot dog.

Bake for about 12 minutes, until golden brown.  Allow to cool in pan for 5 minutes before transferring to platter.  Run fork around edge of each muffin to make it easier to remove in 1 piece.

Strawberry Shortcake Martini

(Courtesy of rock-ur-party.tablespoon.com)

Ingredients:
3 fresh strawberries
2 oz. cake-flavored vodka
2 oz. lemonade
1/2 oz. amaretto
Ice

Directions:
Muddle strawberries and vodka in a cocktail shaker.  Add lemonade, amaretto and some ice to the cocktail shaker.  Shake briefly but vigorously.  Strain into a chilled martini glass.  Garnish rim with half of a strawberry.

Fried Ravoli

(Courtesy of All You)

Ingredients:
Vegetable oil, for frying
1 large egg
2 Tbsp. milk
2/3 c. seasoned bread crumbs
24 refrigerated cheese ravoli
1/4 c. grated Parmesan cheese
2 c. marinara sauce

Directions:
Pour enough oil into a large, deep pot so that it reaches a depth of 1 inch.  Warm oil over medium heat until a deep-fry thermometer registers 325 degrees.  Line a baking sheet with foil and a plate with paper towels.

Whisk egg and milk in a shallow bowl.  Place bread crumbs in a separate bowl.  Working in batches, dip ravoli into egg mixture, shake off excess, then coat with bread crumbs.  Place on baking sheet.

Fry ravoli in batches, turning occasionally, until golden, about 3 minutes total.  Make sure oil comes back to 325 degrees before adding another batch.  Transfer fried ravoli to plate to drain.  Sprinkle with grated Parmesan.

Warm marinara sauce in a microwave.  Spoon sauce into 4 small bowls.  Serve ravoli with warmed marinara on the side.

Chorizo and Cheese Quesadillas

(Courtesy of Better Homes and Gardens)

Ingredients:
8 oz. bulk choizo or mild Italian sausage
1/3 c. chopped onion
2 cloves garlic, minced
1 fresh jalapeno pepper, finely chopped
6 (6-8 inch) vegetable-flavored or plain flour tortillas
1 Tbsp. cooking oil
1 c. (4 oz.) shredded Monterey Jack and/or queso fresco
2 Tbsp. snipped fresh cilantro or parsley

Directions:
For filling, in a medium skillet cook chorizo or sausage, onion and garlic until meat is brown and onion is tender.  Drain off fat.  Pat chorizo mixture with paper towels to remove as much additional fat as possible.  Stir in jalapeno pepper; set aside.

Brush one side of 3 tortillas with half of the cooking oil.  Place tortillas, oiled sides down, on a large baking sheet.  Spread chorizo filling over tortillas on baking sheet.  Combine cheese and cilanto or parsley; sprinkle over filling.  Top with the remaining tortillas.  Brush with the remaining oil.

Place quesadillas on the rack of an uncovered grill directly over medium heat.  Grill for 3-4 minutes or until filling is heated through and tortillas are starting to brown, turning once halfway through grilling.  To serve, cut quesadillas into wedges.

Whole Wheat Pancakes

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

Ingredients:
2 eggs
1 c. brown sugar
1 Tbsp. melted butter
1/2 tsp. salt
2 tsp. baking powder
1 c. milk
2 c. whole wheat flour

Directions:
Mix all ingredients together.  Bake on hot, lightly greased pan.  Makes 8-10 pancakes.

Fruit Dip

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

Ingredients:
6 oz. cream cheese, softened
1 c. Cool Whip
4 oz. strawberry jelly

Directions:
Mix all ingredients together.  Serve with fruit, such as bananas, grapes and apples.

Blue Cheese Dip

(Courtesy of southernfood.about.com)

Ingredients:
3/4 c. mayonnaise
1 clove garlic, minced
1 Tbsp. dried parsley
1/2 c. sour cream
1 Tbsp. fresh lemon juice
1 Tbsp. white vinegar
1/2 c. crumbled blue cheese
Salt and pepper

Directions:
Combine all ingredients; chill for an hour or two.  Serve as a dip for wings or vegetables.

Garlic Parmesan Wing Sauce

(Courtesy of raininghotcoupons.com)

Ingredients:
6 cloves garlic, peeled
2 Tbsp. olive oil
1/2 c. mayonnaise or plain yogurt
1 Tbsp. corn syrup
2 Tbsp. parmesan cheese
1 tsp. lemon juice
1 Tbsp. apple cider vinegar
1/4 tsp. thyme
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. basil
1/2 tsp. red pepper flakes
1/2 tsp. salt
1/4 tsp. black pepper

Directions:
Heat oven to 350 degrees. 

In a small baking dish, place the garlic and drizzle with the olive oil.  Cover tightly with aluminum foil and bake 20-25 minutes, until garlic is tender.

While garlic is baking, mix the remainder of the ingredients, whisking until smooth.

When the garlic is tender, let it cool about 5 minutes.  Crush into the sauce using a garlic press or mashing with the edge of a knife.

Mix well.  Refrigerate a few hours or overnight.

Toss with your favorite wings.

Meat Lovers Snack Mix

(Courtesy of Taste of Home)

Ingredients:
1 1/4 c. wasabi-coated green peas
3/4 c. salted peanuts
3 pepperoni-flavored meat snack sticks (1 1/2 oz. each), cut into bite-size pieces
2 oz. beef jerky, cut into bite-size pieces
1/2 c. corn nuts
1/2 c. rice chex cereal
1/2 c. multi-grain cheerios cereal
1/2 c. crunchy cheese puff snacks
2 Tbsp. chopped sun-dried tomatoes (not packed in oil)
1/3 c. canola oil
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
1/2 tsp. hot pepper sauce
1/2 tsp. soy sauce
1/4 tsp. seasoned salt

Directions:
Combine the first 9 ingredients in a large bowl.  In a small bowl, whisk the oil, chili powder, onion powder, pepper sauce, soy sauce and seasoned salt.  Drizzle over cereal mixture and toss to coat.

Spread into a greased baking sheet.  Bake at 250 degrees for 50 minutes, stirring every 10 minutes.  Cool completely on a wire rack. Store in an airtight container.

Southwestern Eggrolls

(Courtesy of cookingventures.blogspot.com)

Ingredients:
1 Tbsp. oil
1 1/2 bunches scallions, finely chopped
4 cloves garlic, minced
1 tsp.cumin
1 tsp. chili powder
Pinch cayenne (optional)
1 can (15 oz.) black beans, drained and rinsed
3/4 of a cooked chicken breast, roughly chopped
3 Tbsp. heated frozen spinach, drained
1 small handful fresh cilantro
1/4 c. water (or more, if needed)
1 tsp. kosher salt (1/2 tsp. table salt)
Black pepper to taste
2 Tbsp. frozen corn
2 Tbsp. red bell pepper
2 c. pepper jack cheese, freshly grated
8 (7 inch) tortillas 
Oil for frying

Directions:
Heat a skillet over medium heat with one tablespoon of oil. When hot, add the scallions and minced garlic and cook 2 to 3 minutes or until the scallions are soft. Add the cumin, chili powder, and cayenne (if using) and stir to combine. Cook one minute longer then scrape the mixture into a food processor.

To the scallion mixture in the food processor, add the drained and rinsed black beans, chicken breast, spinach, water, salt, and some pepper. Pulse a few times until the mixture is roughly chopped. Set aside.

Wipe out the skillet you cooked the scallions in, add a little more oil, and set the pan over medium heat. Cook the corn and red bell pepper for a couple of minutes then dump in the bean mixture from the food processor. Stir to combine and taste for seasoning. The mixture should be thick but if it seems rather dry, add another tablespoon or two of water. Take the pan off the heat and let the mixture cool for a few minutes. After the mixture has cooled, add the pepper jack cheese and stir to combine.

Warm the tortillas per the package instructions. Spoon the filling into a 1/3 measuring cup and gently pack the filling. Dump the filling onto a warm tortilla and mold the filling slightly into an oblong shape. Fold in the sides and roll it up as if you were rolling a burrito. Insert a toothpick to keep the eggroll closed. Repeat until you have used up all of the filling.

Begin heating about 3 inches of oil (peanut oil works great) in a deep sauce pan. Begin preheating the oven to 200 degrees. Insert a wire rack into a sheet pan and set aside. 

Once the oil reaches 350 degrees, add 2 or 3 eggrolls (depending on the size of your pan) and fry for about 5 minutes – turning often. The eggrolls are done when the outside is brown and crispy. Transfer the eggrolls to the rack in the sheet pan and place in the oven to keep warm while you are frying the rest of the eggrolls. When finished, serve with your favorite dipping sauce.

Note:
Feel free to bake them.