Caramel Apple Strudel

(Courtesy of Taste of Home)

Ingredients:
5 medium apples, peeled and chopped (5 cups)
3/4 c. apple cider or juice
1/4 c. sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground allspice
1/4 tsp. ground cloves
1 frozen puff pastry sheet, thawed
1/4 c. fat-free caramel ice cream topping
1 egg
1 Tbsp. water
1 Tbsp. coarse sugar
Sweetening whipped cream and additional caramel ice cream topping, optional

Directions:
Preheat oven to 375 degrees.  In a large saucepan, combine the first 6 ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, 15-20 minutes or until apples are tender, stirring occasionally.  Cool apple mixture completely.  

Unfold puff pastry on a large sheet of parchment paper; roll into a 16x12 inch rectangle.  Place a short side of the rectangle facing you.  Using a slotted spoon, arrange apples on bottom half of pastry to within 1 inch of edges.  Drizzle apples with caramel topping.  Roll up jelly-roll style, starting with the bottom side.  Pinch seams to seal and tuck ends under.

In a small bowl, whisk egg with water; brush over pastry.  Sprinkle with coarse sugar.  Cut slits in top.  Bake 25-30 minutes or until golden brown.  If desired, serve with whipped cream and additional caramel topping.

Favorite Chili Cheeseburger

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
2 Tbsp. chili sauce
1 Tbsp. chili powder
1/2 c. shredded cheddar cheese
4 hamburger-size pretzel buns or hamburger buns, split
1/2 c. nacho cheese sauce, warmed

Directions:
In a bowl, combine beef, chili sauce and chili powder, mixing lightly but thoroughly.  Shape into eight 1/4 inch-thick patties.  Place 2 Tbsp. cheese onto the center of each of 4 patties.  Top with remaining patties; press edges firmly to seal.

Grill burgers, covered, over medium heat or broil 4 inches from heat for 4-6 minutes on each side or until a thermometer reads 160 degrees.  Serve on buns with cheese sauce.

Beer Brat Chili

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) pinto beans, rinsed and drained
1 can (15 oz.) Southwestern black beans, undrained
1 can (15 oz.) white kidney or cannellini beans, rinsed and drained
1 can (14 1/2 oz.) Italian diced tomatoes, undrained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1 pkg. (14 oz.) fully cooked beer bratwurst links, sliced
1 1/2 c. frozen corn
1 medium onion, finely chopped
1 medium sweet red pepper, chopped
1/4 c. chili seasoning
1 garlic clove, minced

Directions:
In a 5 quart slow cooker, combine all ingredients.  Cook, covered, on low for 5-6 hours.

Marinated Chicken WIngs

(Courtesy of Taste of Home)

Ingredients:
20 whole chicken wings (about 4 lbs.)
1 c. soy sauce
1/4 c. white wine or reduced-sodium chicken broth
1/4 c. canola oil
1 Tbsp. sugar
2 garlic cloves, minced
1 tsp. ground ginger

Directions:
Cut chicken wings into three sections; discard wing tips.  Place wings in a large resealable plastic bag.  In a small bowl, whisk the remaining ingredients until blended.  Add to chicken; seal bag and turn to coat.  Refrigerate overnight.

Transfer chicken and marinade to a 5 quart slow cooker.  Cook, covered, on low 3-4 hours or until chicken is tender. Using tongs, remove wings to a serving plate.

Hearty Taco Dip

(Courtesy of Taste of Home)

Ingredients:
1 lb. ground beef
1 medium onion, chopped
Dash pepper
1 lb. processed cheese (Velveeta), cubed
1 bottle (8 oz.) taco sauce
1/4 c. water
1 medium tomato, chopped 
1 medium green pepper, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
Tortilla chips

Directions:
In a large saucepan over medium heat, cook beef, onion and pepper until meat is no longer pink; drain.  Add the cheese, taco sauce and water; stir until cheese is melted.  Stir in the tomato, green pepper and olives.  Serve warm with chips.

Pizza-Flavored Pasta Sauce

(Courtesy of Taste of Home)

Ingredients:
1 lb. bulk Italian sausage
1/2 lb. sliced fresh mushrooms
2 pkgs. (3 1/2 oz. each) sliced pepperoni
3/4 c. chopped green pepper
1/2 c. chopped onion
7 c. meatless spaghetti sauce
1 can (2 1/4 oz.) sliced ripe olives, drained
2 Tbsp. Italian seasoning
Hot cooked pasta

Directions:
In a large skillet, cook sausage, mushrooms, pepperoni, pepper and onion over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.  Stir in the spaghetti sauce, olives and Italian seasoning.

Bring to a boil.  Reduce heat; simmer, uncovered, 10-12 minutes or until sauce is heather through.  Serve over pasta.

Snow Peas and Beef Stir Fry

(Courtesy of Taste of Home)

Ingredients:
1/2 c. reduced-sodium soy sauce
1/2 c. sherry or water
2 Tbsp. cornstarch
2 tsp. sugar
2 Tbsp. canola oil, divided
2 garlic cloves, minced
1 beef top sirloin steak (1 1/2 lbs.), thinly sliced
1/2 lb. sliced fresh mushrooms
1 medium onion, cut into thin wedges
8 oz. fresh snow peas
Hot cooked rice

Directions:
In a small bowl, whisk soy sauce, sherry, cornstarch and sugar.  Transfer 1/4 c. mixture to a large bowl; stir in 1 Tbsp. oil and garlic.  Add beef; toss to coat.  Let beef mixture stand for 15 minutes.

Heat a large skillet over medium-high heat.  Add half of the beef mixture; stir fry for 1-2 minutes or until no longer pink.  Remove from pan; repeat with remaining beef.

In the same pan, heat remaining oil over medium-high heat until hot.  Add mushrooms and onion; cook and stir until mushrooms are tender.  Add snow peas; cook 2-3 minutes longer or until crisp-tender.

Stir remaining soy sauce mixture and add to pan.  Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.  Return beef to pan; heat through.  Serve with rice.

Creamy Tomato Tortellini with Sausage

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (19 oz.) frozen cheese tortellini
2 fully cooked Italian chicken sausage links (3 oz. each), sliced
1 can (14 1/2 oz.) diced tomatoes with garlic and onion, undrained
1 pkg. (6 oz.) fresh baby spinach
4 oz. reduced-fat cream cheese

Directions:
Cook tortellini according to package directions.  In a large nonstick skillet coated with cooking spray, cook and stir sausage over medium-high heat for 4-5 minutes or until browned.  Add tomatoes and spinach; cook and stir until spinach wilts.  Stir in cream cheese until melted.  

Drain tortellini; add to sausage mixture.  Toss to combine.

Chicken and Vegetable Curry Couscous

(Courtesy of Taste of Home)

Ingredients:
1 Tbsp. butter
1 lb. boneless skinless chicken breasts, cut into strips
1 pkg. (16 oz.) frozen vegetable blend of your choice
1 1/4 c. water
1 pkg. (5.7 oz.) curry-flavored couscous mix
1/2 c. raisins

Directions:
In a large nonstick skillet, heat butter over medium-high heat.  Add chicken; cook and stir until no longer pink.

Add vegetable blend, water and contents of couscous seasoning packet.  Bring to a boil; stir in couscous and raisins.  Remove from heat; let stand, covered, 5 minutes.  Fluff with a fork.

Eggplant Pizza Chips

(Courtesy of everydaydiabeticrecipes.com)

Ingredients:
2 eggs
1 Tbsp. water
1/4 tsp. black pepper
1 1/4 c. Italian-flavored bread crumbs
1 large eggplant, peeled and cut into 1/4 inch rounds
Nonstick cooking spray
2 c. light spaghetti sauce
1/2 c. (2 oz.) shredded reduced-fat mozzarella cheese

Directions:
Preheat oven to 350 degrees.  In a shallow bowl, beat the egg with water and pepper.  Place the bread crumbs in another shallow dish.  Line 2 large baking sheets with aluminum foil and coat generously with nonstick cooking spray; set aside.

Dip each eggplant round in the egg mixture, then in the bread crumbs, coating completely.  Place on the baking sheets in a single layer, then spray the tops with nonstick cooking spray.  Bake for 15 minutes, then turn the slices over and spray the other side with nonstick cooking spray; bake for 15 more minutes.

Remove from the oven and place about 1 Tbsp. spaghetti sauce on each.  Sprinkle evenly with mozzarella cheese and return to the oven for 4-5 more minutes, or until the sauce is bubbly and the cheese is melted.

Mexican Beef Stuffed Peppers

(Courtesy of Taste of Home)

Ingredients:
4 medium green or sweet red peppers
1 lb. ground beef
1 pkg. (8.8 oz.) ready-to-serve Spanish rice mix
2 c. (8 oz.) shredded Colby-Monterey Jack cheese, divided
1 1/2 c. salsa
1 Tbsp. hot pepper sauce
1 c. water
2 Tbsp. minced fresh cilantro

Directions:
Cut tops off peppers and remove seeds; set aside.  In a large skillet, cook beef over medium heat until no longer pink; drain.

Stir in the rice, 1 1/2 c. cheese, salsa and pepper sauce.  Spoon into peppers.  Transfer to a 5 qt. slow cooker.  Pour water around peppers. 

Cover and cook on low for 5-6 hours or until peppers are tender and filling is heated through. Top with remaining cheese; sprinkle with cilantro.

Frozen Dog Treats

(Courtesy of sharonmcconnell.hubpages.com)

Ingredients:
32 oz. plain nonfat yogurt
1 ripe banana
1 Tbsp. peanut butter
15 Pupperoni dog treats or other brand
15 (3 oz.) disposable cups such as Dixie

Directions:
Process the first 3 ingredients in a food processor or blender until smooth.  Distribute evenly into cups.  Cut off 1/3 of each Pupperoni treat and reserve for a small treat for your dog later.  Carefully place the large piece of the treat into the center of the yogurt mixture.  Place all cups on a cookie sheet and freeze for several hours.

Once frozen, put them all in a gallon size resealable container.  When ready to serve, remove cup and watch your dog enjoy.

Note~ You can substitute duck or chicken jerky treats for the Pupperoni.  You can omit the dog treat if you want.  Also you may use Greek yogurt for extra protein.  You may want to feed these to the dogs outside as they can be a bit messy.

M&M Cream Cheese Cupcakes

(Courtesy of Carla Hall)

Ingredients:
2 1/4 c. all-purpose flour, plus more for dusting
1 Tbsp. baking powder
1 tsp. salt
1 3/4 c. granulated sugar
6 Tbsp. butter, room temperature, plus more for greasing
2 c. buttermilk
3 eggs
2 tsp. vanilla extract
1 c. milk chocolate M&Ms, plus more for topping
FROSTING:
16 oz. cream cheese, softened
12 Tbsp. butter, softened
4 c. confectioner's sugar
1/4 c. maple syrup

Directions:
Preheat oven to 350 degrees.  Prepare 2 (12 count each) muffin tins with cupcake liners.

In a large mixing bowl, whisk together the first 4 ingredients.  Beat in butter until fully incorporated.

In another bowl or large liquid measuring cup, whisk together the buttermilk, eggs and vanilla.  Pour the liquid into the dry mix and stir to combine, making sure not to overwork the batter.  Fold in 1 c. M&Ms.  Divide the mixture between the muffin tins and bake for 12-15 minutes, until the cake is golden brown.  Cool in the pan for 10 minutes then remove from pan and transfer to a rack to cool completely.  Decorate top of cupcake with frosting and garnish with M&Ms.

To make the frosting: in a large bowl, beat together the cream cheese and butter until lightly and fluffy.  Add the confectioner's sugar and mix until fully incorporated.  Stir in the maple syrup and salt until combined.

Tip: For a more tender cake, mix the butter into the flour prior to adding the wet ingredients.

Marmacello Pasta

(Courtesy of Rachel Ray)

Ingredients:
1 lb. spaghetti or linguine
Salt
3 Tbsp. extra-virgin olive oil
4 garlic cloves, finely chopped
2 pinches crushed red pepper flakes
1/2 c. dry white wine
Zest of 2 lemons
1 lemon, juiced
1/2 c. heavy cream 
Handful of flat-leaf parsley, chopped
1 c. fresh basil (20 leaves), shredded
Freshly grated Parmigiano-Regianno or Prcorino Romano cheese, for topping the pasta

Directions:
Bring a large pot of water to a boil.  Add the pasta and salt the water liberally.  Cook the pasta until al dente, 6-7 minutes.

When the pasta cooks, heat a deep skillet over low heat and add the oil.  When the olive oil is warm, add the garlic and red pepper flakes.  Turn off the heat and set the garlic aside for 5 minutes, then raise the heat to medium, add the wine and lemon zest and boil to reduce the wine by half, about 3 minutes.

When the pasta is just about cooked, add a ladle of starchy pasta cooking water to the skillet with the sauce and stir in the heavy cream.  When the cream is warmed through, whisk the lemon juice into the sauce and season with salt, drain the pasta and toss with the sauce, then let the pasta stand for 1 minute so it can soak up a little of the sauce.  Toss with the parsley, basil and a couple handfuls of the grated cheese, then serve immediately.  Pass around the extra cheese at the table.

Pizza Dough

(Courtesy of Rachel Ray)

Ingredients:
1 c. warm water (105-115 degrees)
1 tsp. honey
2 1/4 tsp. active dry yeast
3 c. (or more) all-purpose or bread flour
1 3/4 tsp. coarse salt
2 Tbsp. extra-virgin olive oil, plus more for oiling bowl

Directions:
Mix the warm water and honey in a liquid measuring cup until the honey dissolves.  Sprinkle with the yeast and let the mixture stand until foamy, about 5 minutes.  Meanwhile, using a food processor, pulse the flour and salt to mix.

Pour the yeast mixture and 2 Tbsp. extra-virgin olive oil over the flour mixture.  Process until the dough comes together in a sticky ball, about 20-30 seconds.

Turn out the dough onto a floured work surface and knead, using the heel of your hand, until smooth and elastic, about 5 minutes.

Lightly oil a large bowl; add the dough, turning to coat.  Cover the bowl tightly with plastic wrap.  Let the dough stand in a warm, draft-free area until doubled in size, about 1 hour.

Punch the dough down, then turn onto a cutting board.  Using a knife, quarter the dough.

Shape 1 dough wedge roughly into a ball.  Place the dough ball on the work surface and cup your hand lightly over it.  Rotate your hand counterclockwise, letting the dough roll on the work surface.  Continue until the surface of the dough is smooth.  Repeat with the remaining dough wedges.

Place each dough ball in a large resealable plastic bag or plastic container with a lid.  Refrigerate for 10-48 hours (the dough will continue to rise).  Let the dough sit at room temperature for 1 hour before shaping, or freeze for up to 2 weeks.  Let the frozen dough sit at room temperature for 2 hours before shaping.

Turn out 1 ball of dough onto a lightly floured work surface.  Press it out on the work surface into a 9 inch rough, a long rectangle or an oval.  Repeat with the remaining dough balls.  To make 3-4 inch mini pizzas, cut each dough ball into 4 pieces, then press or stretch into shape.

Apple Pie Jam

(Courtesy of colombusfoodie.com)

Ingredients:
4 c. tart apples, chopped
1 1/2 Tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
4 c. sugar
1 c. brown sugar, packed
1 box (1 3/4 oz.) dry pectin
1 tsp. butter

Directions:
Measure apples in a measuring cup, and then add in the same measuring cup water to fill up to the 4 c. line (with the apples in it).  Put into a heavy saucepan.  Add pectin, butter, spices and lemon juice.  Bring to a boil.

Add sugars and bring back to a full rolling boil and boil for 1 minutes, stirring constantly.  Remove from heat and skim off any foam.

Ladle into hot sterilized jars, leaving 1/4 inch headspace.  Put on lids and process in water bath for 10 minutes.

Ravioli with Snap Peas and Mushrooms

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (20 oz.) refrigerated cheese ravioli
1 lb. fresh sugar snap peas, trimmed
1 Tbsp. butter
1/2 lb. sliced fresh mushrooms
3 shallots, finely chopped
2 garlic cloves, minced
2 c. fat-free evaporated milk
8 fresh sage leaves, thinly sliced or 2 tsp. rubbed sage
1 tsp. grated lemon peel
1 tsp. lemon-pepper seasoning
1/4 tsp. white pepper
1/4 c. shredded Parmesan cheese
1/4 c. hazelnuts, coarsely chopped and toasted

Directions:
In a large saucepan, cook ravioli according to package directions, adding snap peas during the last 3 minutes of cooking; drain.

Meanwhile, in a large skillet, heat butter over medium-high heat.  Add mushrooms, shallots and garlic; cook and stir until mushrooms are tender.  Stir in milk, sage, lemon peel, lemon-pepper and white pepper; bring to a boil.  Reduce heat; simmer, uncovered, 2 minutes or until sauce is slightly thickened.

Add ravioli and snap peas to sauce; heat through.  Sprinkle with cheese and hazelnuts.

Note~ 
To toast nuts, spread in a 15x10 baking pan.  Bake at 350 degrees for 5-10 minutes or until lightly browned, stirring occasionally.  Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.

Apple Cider Margarita

(Courtesy of howsweettreats.com)

Ingredients:
1 oz. Grand Marnier
1 oz. gold tequila
5-6 oz. sweet apple cider
Orange segments and apple slices
Cinnamon
Cane sugar
Coarse sugar
Cinnamon sticks

Directions:
Add a few spoon fulls of cane sugar, coarse sugar and cinnamon to a plate.  Run an orange segment around the edge of the glass, then press into the cinnamon sugar mixture to coat the rim.  Add a few orange slices to the bottom of the glass, fill with ice, then add the Grand Marnier, tequila and apple cider and stir to mix.  Garnish with apple slices and cinnamon sticks.  Enjoy.

Ham and Penne Milano

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) penne pasta
2 2/3 c. frozen broccoli florets
2 garlic cloves, minced
2 Tbsp. butter
3 Tbsp. all-purpose flour
1 can (14 1/2 oz.) reduced-sodium chicken broth
1/4 c. 2% milk
1 1/2 lb. boneless fully cooked ham, julienned
1 jar (7 1/2 oz.) roasted sweet red peppers, drained, julienned
2/3 c. grated Parmesan cheese
1/2 c. chopped walnuts
1 tsp. pepper

Directions:
In a Dutch oven, cook pasta according to package directions, adding the broccoli during the last 5 minutes of cooking.

Meanwhile, in a large skillet, saute garlic in butter for 1 minute.  Stir in flour until blended; gradually add chicken broth and milk.  Bring to a boil; cook and stir for 1-2 minutes or until thickened.  Stir in the ham, red peppers, cheese, walnuts and pepper.

Drain pasta and broccoli.  Add ham mixture; toss to coat.

Bunny Pops

(Courtesy of Ladies Home Journal)

Ingredients:
Vegetable cooking spray
10 c. crisp rice cereal
2 pkgs. (10 oz. each) marshmallows
6 Tbsp. butter
1 lb. semisweet chocolate, melted
1 1/4 lb. white chocolate, melted
Red food coloring
30 popsicle sticks

Directions:

Place cereal in a large bowl coated with cooking spray; set aside. Melt butter in a medium saucepan over medium heat and add marshmallows. Stir until smooth. Pour over cereal and stir to combine. Spread out in prepared pan and press firmly to flatten. Let stand until cool, about 1 hour. Trim edges and cut into 30 3-by-1-1/4-inch bars. Push a popsicle stick through one narrow end of each bar.

Using an offset spatula, spread a thin layer of white chocolate over tops of 15 bars. Repeat, using semisweet chocolate for remaining 15 bars. Transfer to a baking sheet and refrigerate until set, about 20 minutes. Place a wire rack over another baking sheet. Dip the white bars in white chocolate and the semisweet bars in semisweet chocolate; place on rack, allowing excess chocolate to drip off bars. Refrigerate until firm, about 20 minutes. Makes 30 pops.

To paint faces on bars:

Add 1 or 2 drops of food coloring into remaining white chocolate and stir to combine. Using the tip of a wooden skewer or a paintbrush, dip in pink chocolate, then paint ears and nose on bars. Use semisweet chocolate and white chocolate to make eyes. Refrigerate until firm, about 30 minutes. (Can be made ahead. Store in an airtight container, in a single layer, in the refrigerator up to 2 days. Serve cold or at room temperature.)

Drunken Peeps Cupcakes

(Courtesy of ohbiteit.com)

Ingredients:
1 box. strawberry cake mix
1 peep per cupcake
1 c. rum (vanilla or cran-cherry rum work well)
1 container white frosting
Malted robin eggs- 1 for each cupcake and a handful of crushed crumbs for the topping

Directions:
Prepare the cake batter according to package instructions but substitute the water with the rum.  Fill each cupcake liner 3/4 full and drop in 1 whole robin egg.

Bake at 350 degrees for 12 minutes or until they are firm.  When they are baking, crush up some robin eggs in a ziploc bag for the topping.

Once the cupcakes have cooled, frost them and sprinkle with robin egg crumbs.  Place the peeps on top of the frosting in a drunken and shameful position.  

Herbed Chicken and Tomatoes

(Courtesy of McCormick)

Ingredients:
8 oz. pasta, such as spaghetti or linguine
1 1/2 tsp. basil leaves
1 1/2 tsp. garlic powder
1 tsp. crushed rosemary
3 Tbsp. flour, divided
1 1/2 lbs. thin-sliced boneless, skinless chicken breasts
2-3 Tbsp. vegetable oil, divided
1 small onion, finely chopped
1 can (14 1/2 oz.) petite diced tomatoes, drained
1 1/2 c. unsalted chicken stock
2 Tbsp. fat-free half-and-half

Directions:
Cook pasta according to package directions.  Drain well.  Meanwhile, mix seasonings in shallow dish.  Reserve 2 teaspoons.  Stir 2 Tbsp. flour into remaining seasoning mixture in dish.  Coat chicken in seasoned flour.  Discard any remaining seasoned flour.

Heat 1 Tbsp. oil in a large skillet on medium heat.  Add chicken in batches; cook 2 minutes per side or until golden brown and cooked through.  Add additional 1 Tbsp. oil as needed.  Remove chicken from skillet; keep warm.

Heat remaining 1 Tbsp. oil in skillet.  Add onion; cook and stir 3 minutes or until softened.  Stir in 1 Tbsp. flour.  Add tomatoes, stock and reserved seasoning mixture; bring to a boil, stirring occasionally.  Reduce heat to medium-low; simmer 5 minutes.  Stir in half-and-half.  Return chicken to skillet; cook until heated through.  Serve with pasta.

Ginger and Mustard Hibachi Sauces

(Courtesy of topsecretrecipes.com)

Mustard Sauce (for chicken and beef)
Ingredients:
1/4 c. soy sauce
1/4 c. water
2 tsp. Oriental mustard (found in the international/Asian food section of the supermarket- I used Chinese mustard)
2 tsp. heavy cream (or heavy whipping cream)
1/2 tsp. garlic powder

Directions:
Combine all ingredients in a small bowl and mix until well combined.  Chill before serving.

Ginger Sauce (for vegetables and seafood)
Ingredients:
1/4 c. chopped onion
1/4 c. soy sauce
1 clove garlic, minced
1/2 c. gingerroot (a slice about the thickness of a nickel or two), peeled and chopped
Juice of 1/2 lemon (2 Tbsp.)
1/2 tsp. sugar
1/4 tsp. white vinegar

Directions:
Combine all ingredients in a blender and blend on low speed for 30 seconds or until the gingerroot and garlic have been pureed (I strained it into a bowl so it would be smooth).  Chill before serving.

Garlic-Citrus Grilled Corn

(Courtesy of First for Women)

Ingredients:
1/2 c. light butter with canola
2 Tbsp. fresh flat-leaf parsley, chopped
2 tsp. finely grated lemon zest
2 tsp. finely grated lime zest
2 tsp. finely grated orange zest
2 cloves garlic, finely chopped
8 ears corn, husked and cut in half

Directions:
Heat grill to medium.  In a small bowl, combine butter, chopped parsley, citrus zest and chopped garlic.

Grill corn 8 minutes or until tender, brushing with 1/2 butter mixture and turning occasionally.  Serve with remaining butter mixture.

Never-Fail Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
2 Tbsp. butter
3 Tbsp. flour
1 tsp. salt
1 1/2 c. fat-free milk
1/2 c. fat-free milk
1/2 c. shredded reduced-fat cheddar cheese
1 3/4 lb. potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced

Directions:
In a small nonstick skillet, melt butter.  Stir in the flour, salt and pepper until smooth; gradually add milk.  Bring to a boil.  Cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in cheese until blended.

Place half of the potatoes in a 1 1/2 qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce.  Repeat layers.

Cover and bake at 350 degrees for 50 minutes.  Uncover, bake 10-15 minutes longer or until bubbly and potatoes are tender.

Basic Green Monster Smoothie

(Courtesy of theluckypennyblog.com)

Ingredients:
1 frozen banana
1- 1 1/4 c. unsweetened vanilla almond milk
Couple large handfuls of baby spinach
Optional add ins:
1/4 tsp. vanilla extract
1 Tbsp. peanut butter
1/2 c. frozen berries

Directions:
Add banana and almond milk and any optional add in's to blender.  Add spinach to fill the blender loosely packed.  Blend until creamy and flakes of green are completely blended 3-5 minutes.  

Chicken Marsala

(Courtesy of Better Homes and Gardens)

Ingredients:
4 small (12 oz. total) boneless, skinless chicken breast halves
Nonstick spray coating
1 1/2 c. sliced fresh mushrooms
2 Tbsp. sliced green onion
2 Tbsp. water
1/4 tsp. salt
1/4 c. dry Marsala or dry sherry

Directions:
Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap.  Working from the center to the edges, pound lightly with a meat mallet to about 1/4 inch thickness.  Remove plastic wrap.  Repeat with remaining chicken breast halves.

Spray a large skillet with nonstick cooking spray.  Preheat skillet over medium heat.  Add 2 chicken breast halves.  Cook over medium heat for 2-3 minutes or until tender and no pink remains.  Transfer to a platter, keep warm.  Repeat with remaining chicken breast halves.

Carefully add mushrooms, green onion, water and salt to skillet.  Cook over medium heat until mushrooms are tender and most of the liquid has evaporated (about 3 minute).  Add Marsala or dry sherry to skillet.  Heat through.  Spoon vegetables and sauce over chicken.  

Peanut Butter Gooey Easter Bars

(Courtesy of two-in-the-kitchen.com)

Ingredients:
1 c. (2 sticks) butter, softened
1 c. brown sugar
1 c. peanut butter
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon
2 1/4 c. flour
1 bag (10 oz.) springtime chocolate chips or regular chocolate chips, divided
3/4 c. sweetened condensed milk
1 c. Easter peanut butter M&Ms

Directions:
Preheat oven to 350 degrees.  Foil and spray a 9x13 pan with baking spray.

In a large mixing bowl, cream together the butter and sugar.  Mix in the peanut butter until blended.  Add the eggs, mixing one at a time.  Mix in the vanilla.

In a medium bowl, sift together the salt, baking powder, cinnamon and flour.  Add the flour mixture to the peanut butter mixture in 3 additions, mixing each time until blended.

Stir in the chocolate chips, reserving 1/2 c. for later.

Using half of the batter, drop several spoonfuls of the batter in the pan and spread and flatten evenly.  Evenly pour the condensed milk on top and sprinkle the remaining half cup of chocolate chips over that.  Using hands, flatten the remaining batter evenly over the top until the top is covered with dough.  Press the peanut butter M&M eggs all over the top of the dough.

Bake in the oven for 30-35 minutes or until the edges have slightly browned, the center no longer jiggles and a toothpick inserted comes out fairly clean.

Remove from the oven and allow to cool for at least a half hour before slicing into it.  Slice and serve.

Tator Tot Sausage Egg Bake

(Courtesy of themeltedspatula.com)

Ingredients:
1 lb. cooked sausage
4 eggs, beaten
2 1/2 c. frozen tator tots
2 1/2 c. shredded cheddar cheese

Directions:
Preheat the oven to 350 degrees.  Spray a 8x8 or 9x9 baking dish with nonstick cooking spray.  

Add tator tots to the dish (don't crowd them together, try leaving some space between the tator tots).

Beat the eggs in a bowl and pour them over the top of the tator tots.  Add cooked sausage.  Add cheese on top of the sausage.  Cover with aluminum foil and bake for 35 minutes.  Serve warm.  Refrigerate leftovers.

Country Club Chicken

(Courtesy of www.kayotic.nl)

Ingredients:
1 lb. spaghetti
4 chicken breasts
1 large onion
7 oz. mushrooms
2 cans concentrated cream of mushroom soup
4-5 slices bacon
1/4 c. dry white wine
2/3 c. sharp cheddar
1 apple
Butter or oil
Salt and pepper
Bacon and parsley for garnish, if desired

Directions:
Mince the onion.  Clean and slice the mushrooms.  Set aside.  Peel (or wash it really well) and mince the apple (recommend using golden delicious).

Season the chicken breasts with a generous amount of salt and pepper.

Cook the bacon in a skillet and don't clean out the fat afterwards.  Remove the bacon to a sheet of paper towel to drain and set aside.  

Add a bit of butter and quickly brown the chicken breasts on both sides.  Transfer them to a casserole dish.

Cook the onion in the bacon fat for 1-3 minutes until softened.  Add the mushrooms and cook for 1-3 minutes.  Add the apple and cook for 3-4 minutes more.

Season with a pinch of salt and pepper then crumble the bacon and add to the mushroom mixture.  Pour in the white wine.  Add the soup and stir together.  Add the shredded cheese.  Pout it over the chicken breasts.

Place the casserole in a 350 degree oven for 25-30 minutes or until the chicken is tender and the sauce is hot and bubbly.  

While the casserole is baking, cook the spaghetti according to package directions.