Rocky Road Cookie Pizza

From Simple and Delicious Magazine

1 tube (16 1/2 oz) refrigerated sugar cookie dough
1 cup miniature marshmallows
1 cup (6 oz) semisweet chocolate chips
1/2 cup chopped salted peanuts
1/3 cup hot caramel ice cream topping, warmed

Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12 in pizza pan. Bake at 350 for 15-20 minutes or until deep golden brown.

Sprinkle with marshmallows, chips, and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with the caramel topping. Cool on a wire rack.

Cheddar and Bacon Burgers

From Simple and Delicious Magazine

1/2 cup shredded cheddar cheese
1/2 cup crumbled cooked bacon
1 envelope onion soup mix
2 lbs ground beef
8 hamburger buns, split

Combine cheese, bacon, and soup mix in a large bowl. Crumble beef over mixture and mix well. Shape into 8 patties.

Grill burgers, covered over medium heat or broil 4 in from the heat for 5-7 minutes on each side. Serve on buns.

Chocolate Cookie Cheesecake

From Simple and Delicious Magazine

1 1/2 cups crushed cream filled chocolate sandwich cookies
2 tbsp butter, melted
3 pkgs (8 oz each) cream cheese, softened
1 cup sugar
1 cup (8 oz) sour cream
1/4 cup all-purpose flour
2 tsp vanilla extract
1/4 tsp salt
3 eggs, lightly beaten
15 coarsely chopped cream filled chocolate sandwich cookies, divided

Combine crushed cookies and butter in a large bowl. Press on the bottom and 1 in up the sides of a greased 9-in springform pan; set aside.

Beat cream cheese and sugar until smooth in a large bowl. Beat in the sour cream, flour, vanilla, and salt. Add eggs; beat on low speed just until combined. Fold in 3/4 cup chopped cookies. Pour into crust. Top with remaining chopped cookies.

Place on a baking sheet. Bake at 325 for 60-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.

Sugar Cookies

• 1 1/2 cup butter
• 2 cups white sugar
• 4 eggs
• 1 tsp. vanilla extract
• 5 cups all-purpose flout
• 2 tsp. baking poswer
• 1 tsp. salt

In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover. Chill dough for at least one hour (or overnight). Preheat over to 400. Roll out dough on lightly floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheet. Bake 6-8 minutes in preheated over. Cool completely.

Easy Peanut Butter Cookies

1 cup peanut butter
1 cup sugar (I used 1/2 cup of Splenda sugar blend to make it low carb)
1 egg

Mix together all ingredients. Roll into balls and place on cookie sheet. Press down with a fork. Bake at 350 for about 11 minutes.

(I got 14 cookies out of the batch, and by my calculations, there are about 11 carbs per cookie)

Cheesecake

Low-ish carb version (12 servings: 16.9 carbs, 9 grams protein)

Crust:

Ingredients:

1 and 1/2 cups almond meal or almond flour (I used 1/2 cup of coconut flour for 1/2 cup of the almond meal to increase fiber)

3 tablespoons melted butter

2 1/2 tablespoons sugar

Preparation:

Heat oven to 350 F. Melt the butter (if the pie pan is microwave safe, melt the butter in it) and mix the ingredients up in 13” x 9” pan and pat into place with your fingertips.

Bake for about 10 minutes until the crust is beginning to brown. After 8 minutes, check every minute or so, because once it starts to brown it goes quickly.

Cheesecake:

5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened - I used 3 Neufchatel (low fat) and two regular.

3/4 cup sugar

3 Tbsp. almond meal (or whole wheat flour)

1-2 Tbsp.vanilla

1 cup Reduced Fat Sour Cream

4 eggs

Directions

Heat oven to 325°F.

Beat cream cheese, 1 cup sugar, almond meal and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.

Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours (overnight is best for flavor and texture).

How to Bake in Springform Pan

Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.

Pork Chop Rub

Modified from allrecipes

1 tbsp Lawry's seasoned salt
1 tsp ground black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp ground paprika
2 tsp Worchestershire sauce
4 pork chops

Mix together and rub on chops. Let sit for 10 minutes. Grill on each side until finished, let rest 10 minutes.

3 Minute Chocolate Cake

From Linda's Low Carb Recipe site

1/4 cup almond flour, 1 ounce
1 tablespoon cocoa
1/4 teaspoon baking powder
3 tablespoons plus 1 teaspoon granulated Splenda or equivalent liquid Splenda
2 tablespoons butter, melted
1 tablespoon water
1 egg

Mix the almond flour, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, water and egg. Mix well with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap * and vent by cutting a small slit in center. Microwave on HIGH 1 minute until set but still a little moist on top. I had to do mine for 1 minute 20 seconds. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings
Can be frozen

* I'd forgotten to cover mine with plastic, but it came out wonderful anyway. I think the plastic would probably keep it very moist, perhaps more like a pudding cake in texture.

With granular Splenda:
Per Serving: 237 Calories; 22g Fat; 7g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

With liquid Splenda:
Per serving: 227 Calories; 22g Fat; 7g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carbs

Chocolate Caramel Cookies

From Simple and Delicious Magazine

1 pkg devil's food cake mix
1/4 cup water
1 egg
3 tbsp canola oil
38 Rolo candies
Chopped hazelnuts

Combine cake mix, water, egg, and oil in a large bowl. Roll rounded teaspoonfuls of dough into balls. Press a candy into each; reshape balls. Dip tops in hazelnuts.

Place 2-in apart on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes or until tops are cracked. Cool for 2 minutes before removing from pans to wire racks. Store in an airtight container.

Creamy Lemon Cake Bars

From Simple and Delicious Magazine

1 pkg (18 1/4 oz) lemon cake mix
1/2 cup butter, softened
1 egg

Filling:
1 can (16 oz) lemon frosting
1 pkg (8 oz) cream cheese, softened
2 eggs

Beat cake mix, butter, and egg in a large bowl until crumbly. Press into the bottom of a greased 13x9 baking pan.

Beat frosting and cream cheese in another bowl until smooth. Set aside 1/2 cup for topping. Add eggs to remaining mixture; beat on low speed until combined. Spread over crust.

Bake at 350 degrees for 35-40 minutes or until filling is set. Cool on a wire rack for 1 hour. Spread reserved frosting mixture over top. Refrigerate for at least 2 hours. Cut into bars. Store in the refrigerator.

Crab Stuffed Tilapia

From Simple and Delicious Magazine

1 small onion, finely chopped
1 celery rib, finely chopped
1/4 cup plus 6 tbsp butter, divided
2 pkgs (3.53 oz each) premium crabmeat, drained
1/3 cup dry bread crumbs
1/3 cup mayonnaise
1 egg, beaten
2 tbsp diced pimentos, drained
1/4 tsp seafood seasoning
4 tilapia fillets
1/4 tsp salt
1/4 tsp paprika

Saute onion and celery in 1/4 cup butter in a large skillet until tender. Remove from the heat; stir in the crab, bread crumbs, mayonnaise, egg, pimentos and seafood seasoning. Spread 1/3 cup crab mixture over fillets. Roll up each from the pointed end; secure with toothpicks.

Place seam side down in a greased 9-in square baking pan. Melt remaining butter; drizzle over fish. Sprinkle with salt and paprika.

Bake, uncovered, at 400 degrees for 25-30 minutes or until fish flakes easily with a fork. Discard toothpicks. Spoon pan juices over fish.

Sausage Lasanga Roll

From Simple and Delicious Magazine

12 lasagna noodles
1 lb bulk Italian sausage (or could use ground beef)
2 jars (26 oz each) spaghetti sauce
1 carton (15 oz) ricotta cheese
2 cups (8 oz) shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
1 egg
2 tbsp minced fresh parsley or 2 tsp dried parsley flakes
2 1/2 tsp minced fresh rosemary or 1/4 tsp dried rosemary, crushed
2 tsp lemon juice
1 1/2 tsp minced fresh thyme or 1/2 tsp dried thyme
1 tsp grated lemon peel
1 tsp coarsely ground pepper
1/2 tsp salt

Cook noodles according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink. Drain. Stir in spaghetti sauce.

Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, rosemary, lemon juice, thyme, lemon peel, pepper, and salt in a large bowl.

Drain noodles. Spread 2 tbsp cheese mixture on each noodle; gently roll up.

Spread 2/3 cup meat sauce into each of two greased 11x7 in baking dishes. Place roll-ups seam side down over sauce. Top with remaining meat sauce. Sprinkle with remaining cheeses.

Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 degrees for 45-50 minutes or until bubbly. Each casserole serves 6.

To use frozen casserole: Thaw in fridge overnight. Remove 30 minutes before baking. Cover and bake at 350 degrees for 50-60 minutes or until bubbly.

Zucchini Coins

From Weelicious

1/2 Cup Whole Wheat Panko or Bread Crumbs
1/4 Cup Parmesan Cheese, grated
1/2 Tsp Salt
1/2 Tsp Garlic Powder
1 Large Egg
1/4 Cup Flour
2 Medium Zucchini, cut into 1/4 inch coins

1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. Mix the first 4 ingredients in a bowl.
3. Whisk the egg in a separate bowl.
4. Place the flour in another bowl.
5. Make an assembly line with the bowls, and first dip the zucchini coins into the
flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
bread crumbs are golden.
7. Serve.

*After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Florentine Meatballs

2 pkg. frozen chopped spinach, thawed and squeezed dry
1/2 cup seasoned bread crumbs
1/4 cup grated Parmesan cheese
4 garlic cloves, minced
2 tsp dried oregano
2 eggs, lightly beaten
2 lbs lean ground beef

Combine first six ingredients in a large bowl. Crumble beef over mixture and mix well. Shape in 32 balls.

Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400 degrees for 24-28 minutes or until no longer pink. Drain on paper towels.

Makes a double batch, so freeze half for later use. Can be used with spaghetti and sauce, in subs, stroganoff, etc.

Chocolate Cake Mix Cookies

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened
1 egg
1 tsp vanilla extract
1 pkg chocolate cake mix
1 cup semisweet chocolate chips
1 cup peanut butter chips

In a large bowl, beat cream cheese and butter until smooth. Beat in egg and vanilla. Add cake mix; beat on low speed until blended. Stir in chocolate and peanut butter chips.

Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees for 10-12 minutes or until set. Cool 3 minutes before removing to wire racks. Store in an airtight container.

Chicken Artichoke Casserole

From Simple and Delicious Magazine

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 oz) water-packed artichoke hearts, rinsed, drained, and chopped
1 can condensed cream of chicken soup
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 tsp onion powder
1/2 tsp pepper
1 cup onion and garlic salad croutons, coarsely crushed

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder, and pepper. Drain pasta; add to chicken mixture.

Transfer to greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through.

Spinach Stuffed Chicken Pockets

From Simple and Delicious Magazine

4 cups fresh baby spinach
1 garlic clove, minced
2 tsp, plus 1/4 cup olive oil, divided
1/2 cup garlic-herb cheese spread
2/3 cup plus 1/4 cup seasoned bread crumbs
1/2 tsp salt, divided
4 boneless skinless chicken breast halves
1 egg, beaten
1/4 tsp pepper

In a large skillet, saute spinach and garlic in 2 tsp oil until spinach is wilted. Remove from the heat. Stir in the cheese spread, 2/3 cup bread crumbs and 1/4 tsp salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks.

Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture.

In a large skillet over medium heat, cook chicken in remaining oil for 6-8 minutes on each side or until a meat thermometer reads 170 degrees. Discard toothpicks before serving.

Quick Pizza Rolls

From Simple and Delicious Magazine

1 lb ground beef
1/2 cup chopped green pepper
1/4 cup chopped onion
1 can (8 oz) tomato sauce
1 can (6 oz) tomato paste
1/4 cup water
1 garlic clove, minced
1 tsp sugar
1 tsp Italian seasoning
1/2 tsp salt
6 French rolls
3/4 cup shredded cheddar cheese
3/4 cup shredded part-skim mozzarella cheese

In large skillet, cook the beef, pepper, and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, paste, water, garlic, sugar, Italian seasoning, and salt. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes or until heated through.

Cut 1/4 off the top of each roll; set aside. Carefully hollow out bottom or roll, leaving a 1/4 inch shell. Fill each roll with 1/2 cup mixture. Sprinkle with cheese. Replace bread tops.

Place needed number or sandwiches on a baking sheet. Bake at 350 degrees for 10-15 minutes or until heated through. Individually wrap remaining sandwiches tightly in foil; freeze for up to 3 months.

To use frozen sandwiches: Thaw in the fridge overnight. Remove from the fridge 30 minutes before baking. Place foil-wrapped sandwiches on baking sheet. Bake at 350 degrees for 30-35 minutes or until heated through.

Stuffed shrimp appetizers

From Simple and Delicious Magazine

20 uncooked large shrimp (about 1 lb)
1 egg, beaten
1/2 cup soft bread crumbs
1 tbsp mayonnaise
1/2 tsp lemon juice
1/4 tsp salt free seasoning blend
1/4 tsp pepper
Dash cayenne pepper
1 can (6 oz) lump crabmeat, drained
2 tbsp grated Parmesan cheese
1 tsp paprika

Peel and devein shrimp, leaving tails on. Butterfly each shrimp along the outside curve. Open shrimp flat and place butterflied side down in an ungreased 15x10x1 baking pan.

In a small bowl, combine the egg, bread crumbs, mayonnaise, lemon juice and seasonings. Stir in crab. Place 1 tbsp of mixture over each shrimp; sprinkle with cheese and paprika. Bake at 350 degrees for 9-11 minutes or until shrimp turn pink. Serve warm.

Note: Can use stuffing mix for mushrooms, too!

Spinach Cheese Dip

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1 jar (16 oz) salsa
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
2 cups (8 oz) shredded Mexican cheese blend
Tortilla chips

In a large bowl, combing the cream cheese, salsa, spinach, and 1 cup cheese blend. Spread into an ungreased 9-in. pie plate. Sprinkle with remaining cheese.

Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through. Serve with tortilla chips.

Key Lime Mousse Cups

From Simple and Delicious Magazine

4 oz. cream cheese, softened
2/3 cup sweetened condensed milk
1/4 cup key lime juice
1/2 cup heavy whipping cream, whipped
2 pkg (1.9 oz each) frozen miniature phyllo tart shells
Fresh raspberries and lime wedges, optional

In a large bowl, beat the cream cheese, milk, and juice until smooth; fold in whipped cream. Pipe into tart shells. Garnish with raspberries and lime wedges if desired. Serve immediately.

Dreamy S'more Pie

From Simple and Delicious Magazine

1 pkg (8 oz) cream cheese, softened
1 1/4 cups heavy whipping cream
1 jar (13 oz) chocolate hazelnut spread
1 graham cracker crust (9 in)
3 cups miniature marshmallows

In a large bowl, beat cream cheese and whipping cream until thickened. Add hazelnut spread; beat until just combined. Spoon into crust. Cover and refrigerate for at least 3 hours.

Just before serving, top with marshmallows; press gently into filling. Broil 6 inches from the heat for 1-2 minutes or until marshmallows are golden brown.

Chocolate Fruit Basket Cake

From Simple and Delicious Magazine

1 pkg chocolate cake mix
1 can chocolate frosting
11 Kit Kat candy bars
2 lbs fresh strawberries
1 pint fresh blueberries
1 pint fresh raspberries
2 tbsp apricot preserves, warmed
Fresh mint leaves, optional

Prepare and bake cake according to package directions, using two greased 9 in round cake pans. Cool for 10 minutes before removing to wire racks to cool completely.

Spread frosting between layers and over top and sides of cake. Separate candy bars; lightly press into sides of cake. Arrange berries on top; brush with preserves. Garnish with mint if desired.

Parmesan Crusted Tilapia

From Simple and Delicious Magazine

1/2 cup all-purpose flour
1 egg, beaten
1/2 cup crushed butter-flavored crackers (about 10 crackers)
1/4 cup grated Parmesan cheese
1/2 tsp salt
4 tilapia fillets, (5 oz. each)
2 tbsp olive oil
Lemon wedges

Place flour and egg in separate shallow bowls. In another shallow bowl, combine the crackers, cheese, and salt. Dip fillets in the flour, egg, then cracker mixture.

In large skillet, cook fillets in oil over medium heat for 4-5 minutes on each side or until golden brown and fish flakes easily with a fork. Serve with lemon.

Chocolate Pecan Cheesecake

From Simple and Delicious Magazine

25 caramels
1/4 cup evaporated milk
3/4 cup chopped pecans, divided
1 chocolate crumb crust (pre-made)
2 pkg (3 oz each) cream cheese, softened
1/2 cup sour cream
1 1/4 cups cold 2% milk
1 pkg (3.9 oz) instant chocolate pudding mix
1/2 cup hot fudge ice cream topping, warmed

In a small saucepan, combine caramels and evaporated milk. Cook and stir over medium-low heat until smooth. Stir in 1/2 cup pecans. Pour into crust. Refrigerate for 15 minutes.

Meanwhile, in a large bowl, beat cream cheese and sour cream until smooth. In a small bowl, whisk milk and pudding mix for 2 minutes; beat into cream cheese mixture until blended. Spread over caramel mixture. Refrigerate for at least 30 minutes. Before serving, drizzle with hot fudge topping and sprinkle with remaining pecans. Yield: 12 servings

Melt In Your Mouth Chuck Roast

From Simple and Delicious Magazine

1 large onion, sliced
1 medium green pepper, sliced
1 celery rib, chopped
1 boneless beef chuck roast (2 to 3 lbs)
1 can (14 1/2 oz) Italian stewed tomatoes
1/2 cup beef broth
1/2 cup ketchup
3 tbsp. brown sugar
2 tbsp. Worchestershire sauce
4 1/2 tsp. prepared mustard
3 garlic cloves, minced
1 tbsp soy sauce
2 tsp pepper
1/4 tsp crushed red pepper flakes
3 tbsp cornstarch
1/4 cup cold water

Place the onion, green pepper and celery in a 5-qt. slow cooker; add the roast. In a large bowl, combine the tomatoes, broth, ketchup, brown sugar, Worchestershire sauce, mustard, garlic, soy sauce, pepper, and pepper flakes; pour over meat. Cover and cook on low for 5-6 hours or until meat is tender.

Remove meat and vegetables; keep warm. Skim fat from cooking juices if necessary; transfer to a small saucepan. Combine cornstarch and cold water until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast. Yield: 6 servings.

Creamy Spinach Noodle Toss

From Simple and Delicious Magazine

1 1/2 cups uncooked egg noodles
2 bacon strips, diced
2 tsp finely chopped onion
6 1/2 tbsp all-purpose flour
3/4 tsp salt-free seasoning blend
1/8 tsp salt
Dash pepper
1 1/4 cups 2% milk
1 pkg (9 oz) fresh baby spinach
3/4 cup grated Parmesan cheese

Cook noodles according to package directions. Meanwhile, in a large skillet, cook bacon and onion over medium heat until bacon is crisp. Using a slotted spoon, remove to paper towels to drain.

Stir the flour, seasoning blend, salt and pepper into drippings until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add spinach, cook and stir until spinach is wilted.

Drain noodles; transfer to a serving bowl. Add spinach mixture and cheese, toss to combine. Sprinkle with bacon mixture. Yield: 4 servings

Hazelnut Crescent Rolls

From Simple and Delicious Magazine

1 tube refrigerated crescent rolls
1/2 cup chocolate hazelnut spread, warmed
1/3 cup chocolate covered English toffee bits
Confectioners sugar

Unroll crescent roll dough; separate into triangles. Spread each with 1 tbsp hazelnut spread; sprinkle with toffee bits. Roll up from the wide end and place pointed side down 2 in. apart on greased baking sheets. Curve ends to form crescents.

Bake at 375 degrees for 11-13 minutes or until lightly browned. Dust with confectioners sugar. Yield: 8 servings

Portabello Chicken Lo Mein

From Simple and Delicious Magazine

4 oz. uncooked linguine
1 tbsp cornstarch
1 cup chicken broth
1 tbsp rice vinegar
1 tbsp honey
3/4 tsp salt
1/2 tsp ground ginger
1 lb boneless skinless chicken breasts, cut into strips
2 tbsp sesame oil, divided
2 medium carrots, sliced
1 medium onion, chopped
1 3/4 cups sliced baby portabello mushrooms
2 cups fresh baby spinach

Cook linguine according to package directions. Meanwhile, in a small bowl, combine the cornstarch, broth, vinegar, honey, salt, and ginger until smooth. Set aside.

In a large skillet or wok, stir-fry chicken in 1 tbsp oil for 4-6 minutes or until no longer pink. Remove with a slotted spoon; keep warm.

Stir-fry carrots and onion in remaining oil for 2 minutes. Add mushrooms; stir-fry for 2 minutes. Add spinach; stir-fry 1-2 minutes longer or until vegetables are crisp tender and spinach is wilted.

Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir-fry for 1-2 minutes or until thickened. Drain linguine. Add chicken and linguine to the pan; heat through. Yield: 4 servings.

Chicken Portabello with Mashed Red Potatoes

From Simple and Delicious Magazine

1 1/2 lbs. red potatoes, cubed
1/4 cup all-purpose flour
1 1/4 tsp salt, divided
1 1/4 tsp rubbed sage, divided
1/2 tsp dried thyme
1/2 tsp pepper
4 boneless skinless chicken breast halves
2 tbsp olive oil
3/4 lb sliced baby portabello mushrooms
1 pkg (8 oz) cream cheese, softened and divided
1 1/4 cups chicken broth, divided

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.

Meanwhile, in a large resealable plastic bag, combine the flour, 1 tsp salt, 1 tsp sage, thyme, and pepper. Add chicken, one piece at at time, and shake to coat. In a large skillet, cook chicken in oil over medium heat for 5-8 minutes on each side or until a meat thermometer reaches 170 degrees. Remove and keep warm.

In the same skillet, saute mushrooms until tender. Reduce heat; add 6 oz. cream cheese, 1 cup broth and remaining salt and sage. Cook and stir until cheese is melted. Drain potatoes; mash with remaining cream cheese and broth. Serve with chicken and sauce mixture. Yield: 4 servings.

Barbequed Meatballs

From a ground beef cookbook

1 lb. ground beef
1 tsp. salt
Dash of pepper
1/3 cup quick cooking oatmeal
2/3 cup milk
2 tbsp. brown sugar
2 tsp. dry mustard
2 tbsp. vinegar
1 tbsp. Worchestershire sauce
3/4 cup ketchup

Mix first 5 ingredients in bowl. Shape into balls. Brown in skillet. Place in baking dish. Blend brown sugar and dry mustard in a bowl. Stir in remaining 3 ingredients, mixing well. Pour sauce over meatballs. Bake at 350 degrees for 40 minutes. Yields 4 servings.

Gondola Sandwich

From a ground beef cookbook

1 lb. ground beef
1 cup chopped onion (I eyeball this, or use some dried minced onions if I don't have fresh)
1/2 cup green pepper, chopped
1 2 1/2 oz. jar sliced mushrooms, drained
1 8 oz. can tomato sauce
1 6 oz. can tomato paste
1/4 cup grated Parmesan cheese
1/4 tsp. each oregano, garlic salt, rosemary
1 loaf French bread, split
1 6 oz. package mozzarella cheese slices (I use shredded cheese)

Brown ground beef in skillet, stirring until crumbly; drain. Add onion, green pepper and mushrooms. Cook for 5 minutes, stirring occasionally. Mix in next 6 ingredients and 1/4 cup water. Simmer for 10 minutes, stirring occasionally.

Scoop bread from bottom half of loaf, forming a shell. Spoon in ground beef mixture. Top with cheese. Replace the top of loaf, Bake wrapped in foil at 400 degrees for 6 to 8 minutes or until heated through. Cut into sandwiches. Yields 8 servings.

My notes: For a smaller crowd, I make the beef mixture as directed, but buy a small loaf of French bread. I only use half the mixture and freeze the rest for a quick meal another day.

Chicken Crust Pizza

From my friend Angie's blog.

1 boneless chicken breast, pounded flat - about 1/4 in thick
cover with garlic salt and Italian seasoning
1 tablespoon pizza sauce
4 slices pepperoni
A couple slices of green pepper, diced
1 ounce mozzarella cheese, shredded


Season the chicken.
Spread the sauce over the chicken, then top with the pepperoni and pepper.

Bake at 400º about 10-15 minutes
Add the cheese over the top.
Bake an additional 5 minutes or until the cheese is bubbly and browned.

Bacon Beef Roll

From genaw.com via Taste of Home Magazine

2 eggs, beaten
1/4 cup low carb ketchup
2 tablespoons Worcestershire sauce
4 ounces cheddar cheese, shredded
1/4 cup onion, chopped fine
2 tablespoons parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
12 strips bacon

Combine everything except the bacon in a large bowl. Mix well then shape in two 6-inch long log shapes. On a large sheet of wax paper, lay 6 slices of the bacon side by side. Set one of the beef rolls crosswise at one end of the row of bacon strips; roll up, wrapping the meat with the bacon. Very carefully place the first roll in a 9x13" baking pan, lined with heavy foil, with the ends of the bacon under the meat roll. I recommend lifting it with a wide spatula so that it does't break. Repeat with the remaining bacon and meat roll. Bake at 375º 45-50 minutes or until the center of each roll reaches 160º. If the bacon doesn't look browned enough on top, put the beef rolls under the broiler for a minute or two.

Makes 8 servings

Per Serving: 345 Calories; 24g Fat; 28g Protein; 2g Carbohydrate; trace Dietary Fiber; 2g Net Carbs

Low Carb Pizza Crust

I got this from my friend Angie's blog (read her original post here)

4 ounces cream cheese, softened
2 eggs
1/4 cup Asiago cheese, shredded (You can use Parmesan too)
1/4 teaspoon oregano or Italian seasoning
1/4 teaspoon garlic powder
8 ounces mozzarella cheese or pizza blend, shredded

In a medium bowl, whisk the cream cheese until smooth and creamy.
Whisk in the eggs until the mixture is well-blended and smooth.
Add the Parmesan and seasonings, then stir in the 8 ounces of mozzarella until completely moistened.
Spread the cheese mixture evenly in a 9x13" glass baking dish lined with parchment paper.
Bake at 375º 20-25 minutes or until evenly browned, but not too dark. Let cool completely on a wire rack.
Refrigerate, uncovered, until shortly before serving time. The longer it sits in the fridge, the crispier it gets during the second cooking.
After refrigerating, top with your choice of toppings (I usually use pizza sauce, ground beef, and cheese), and bake at 375 for 15-20 minutes or until toppings are bubbly.

Chicken Lo Mein

From Simple and Delicious Magazine

• 4 ounces uncooked angel hair pasta
• 2 teaspoons cornstarch
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons hoisin sauce
• 1 tablespoon minced fresh gingerroot
• 1 teaspoon minced garlic
• 1 pound boneless skinless chicken breasts, cut into strips
• 2 tablespoons canola oil, divided
• 2 cups fresh broccoli florets (Note: I use frozen stir fry veggies)
  
• 1 cup julienned carrots
• 1/4 cup salted peanuts, finely chopped

• Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.
• In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon. Drain pasta and set aside.
• Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts. Yield: 4 servings.

Mozzarella Sticks

From Simple and Delicious Magazine

12 pieces string cheese
12 egg roll wrappers
Oil for deep-fat frying
Marinara or spaghetti sauce, warmed

Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and cheese.

In an electric skillet, heat 1/2 in. of oil to 375. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce.

Zesty Calzone

From Simple and Delicious Magazine

1 tube (13.8 oz) refrigerated pizza crust
2 tbsp grated Parmesan cheese
8 thin slices deli ham
8 thin slices hard salami
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped tomato
1 cup (4 oz) shredded part-skim mozzarella cheese

In a greased 15x10x1 in baking pan, pat dough into a 13x8 in rectangle. Sprinkle Parmesan cheese to within 1/2 in of edges.

On half of the dough, layer the ham, salami, onion, green pepper and tomato to within 1 in. of edges. Sprinkle with mozzarella cheese. Fold dough over filling; pinch edges to seal. Cut slits in top.

Bake at 425 for 20-22 minutes or golden brown. Let stand for 10 minutes. Cut into 4 pieces.

(My notes: I served with pizza sauce for dipping.)

Creamy Chicken Rice Soup

From Simple and Delicious Magazine

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tbsp canola oil
1/2 tsp minced garlic
2 cans (14 1/2 oz each) chicken broth
1/3 cup uncooked long grain rice
3/4 tsp dried basil
1/4 tsp pepper
3 tbsp all-purpose flour
1 can (5 oz) evaporated milk
1 pkg (9 oz) frozen diced cooked chicken, thawed

In large saucepan, saute the onion, carrot, and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken, heat through.

Tortellini with Tomato Cream Sauce

From Simple and Delicious Magazine

1 pkg (16 oz) frozen cheese tortellini
1 small onion, chopped
2 tbsp. olive oil
3 garlic cloves, minced
1 can (14 1/2 oz) diced tomatoes, undrained
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry
1 1/2 tsp dried basil
1 tsp salt
1/2 tsp pepper
1 1/2 heavy whipping cream
1/2 cup Parmesan cheese
Additional grated Parmesan cheese, optional

Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the tomatoes, spinach, basil, salt and pepper. Cook and stir over medium heat until liquid is absorbed, about 3 minutes.

Stir in cream and cheese. Bring to a boil. Reduce heat; simmer, uncovered for 8-10 minutes or until thickened.

Drain tortellini; toss with sauce. Sprinkle with additional cheese if desired.

Layered Artichoke Cheese Spread

From Simple and Delicious Magazine

1 jar (6 1/2 oz) marinated artichoke hearts, drained and chopped
1/3 cup roasted red peppers, drained and chopped
2 pkg (8 oz each) reduced fat cream cheese
1 envelope ranch salad dressing mix
3 tbsp. minced fresh parsley
Assorted crackers

Pat artichokes and peppers dry; set aside. Line a 3-cup bowl with plastic wrap. In a large bowl, beat cream cheese and dressing mix until smooth. In another bowl, combine the artichokes, peppers, and parsley.

Spread a third of the cream cheese mixture into prepared bowl; top with half of the artichoke mixture. Repeat layers. Top with remaining cream cheese mixture. Cover and refrigerate for at least 4 hours. Unmold onto a serving plate. Serve with crackers.

Cheesy Crab Dip

1 can crabmeat (I think it's 5 oz)
8 oz. cream cheese (I use 1/3 reduced fat)
1 stick of butter
1 pkg Velveeta cheese (32 oz)

Combine all ingredients and heat in the crockpot. Serve with tortilla chips.

Pepper Jack Mac

From Simple and Delicious Magazine

1 cup uncooked elbow macaroni
2 bacon strips, chopped
1/4 cup chopped onion
1/4 cup sliced mushrooms
1 1/2 tsp. butter
1 tbsp all-purpose flour
1/4 cup plus 2 tbsp chicken broth
1/4 cup plus 2 tbsp 2% milk
3/4 cup shredded pepper jack cheese
1/4 tsp Italian seasoning
Dash salt and pepper

Cook macaroni according to package directions. Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 3/4 tsp of drippings.

In the same skillet, saute onion and mushrooms in drippings and butter until tender. Stir in flour until blended; gradually stir in broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in the cheese, Italian seasoning, salt and pepper. Cook and stir over medium heat until the cheese is melted.

Drain macaroni; stir macaroni and bacon into sauce mixture.

(My notes: I think I turned this into a baked casserole by putting it in a pan and topping with breadcrumbs and bake until golden brown.)

Tilapia with Green Beans Almondine

From Simple and Delicious Magazine

4 tilapia fillets (6 oz. each)
1/2 tsp. salt
1 egg
1 1/4 cups panko bread crumbs
3/4 tsp dried parsley flakes
3/4 tsp dried thyme
2 tbsp butter
1 tbsp plus 2 tsp olive oil, divided
1 tsp cornstarch
1 can (14 1/2 oz) chicken broth
4 garlic cloves, minced
4 tsp lemon juice
3/4 lb fresh green beans, trimmed
1/4 cup slivered almonds, toasted

Sprinkle fillets with salt. In a shallow bowl, whisk the egg. In another shallow bowl, combine the bread crumbs, parsley, and thyme. Dip fillets in egg, then coat with crumb mixture.

In large skillet, cook fillets in butter and 1 tbsp olive oil over medium heat for 5-6 minutes on each side or until golden brown and fish flakes easily with a fork. Remove and keep warm.

In a small bowl, combine the cornstarch, broth, garlic, and lemon juice until blended; set aside.

In the same skillet, saute beans in remaining oil until crisp-tender. Stir cornstarch mixture and pour over beans. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Sprinkle with almonds. Serve with fish.

French Onion Portabello Brisket

From Simple and Delicious Magazine

1 fresh beef brisket (4 lbs)
1 3/4 cups sliced baby portabello mushrooms
1 small red onion, sliced
2 garlic cloves, minced (I used minced garlic in a jar)
2 tbsp butter
1 can (10 1/2 oz) condensed French onion soup
1/4 cup dry white wine or beef broth
1/2 tsp coarsely ground pepper
Fresh sage, optional

Cut brisket in half; place in a 5-qt. slow cooker.

In large saucepan, saute the mushrooms, onion, and garlic in butter for 3-5 minutes or until onion is crisp tender. Add the soup, wine, and pepper; mix well.

Pour mushroom mixture over beef. Cover and cook on low for 8-10 hours or until meat is tender. Garnish with sage if desired.

Bubble Up Pizza Casserole

1 lb lean ground beef
1 onion, chopped
16 oz tomato sauce
1/2 tsp dried basil
3 cloves garlic, minced
1 tsp Italian seasoning
Veggie Toppings (mushrooms, peppers, olives, any of your favorites – BE CREATIVE)
17 slices Turkey Pepperoni (optional)
15 oz. refrigerated buttermilk biscuits, uncooked, quartered
1.25 c FF or soy mozzarella, shredded

1. Preheat oven to 350 F. In skillet, brown meat over medium heat until browned, stirring to crumble. Stir in onion, tomato sauce, basil, garlic and Italian seasoning.

2. Add veggies (mushrooms, peppers, black olives, etc…whatever you like) and pepperoni. Add quartered biscuits; stir gently until biscuits are covered with sauce. Spoon mixture into a 9x13 inch baking dish coated with cooking spray. Bake for 25 minutes. Sprinkle with cheese, and bake an additional 10 minutes or until biscuits are done. Let stand 5 minutes before serving.

Italian Chicken Roll Ups

From a Weight Watchers message board

4 (4-ounce) skinless boneless chicken breast halves
1 tsp. dried basil
¼ tsp. pepper
¼ tsp salt
4 (1-ounce) part-skim mozzarella string cheese sticks
Cooking spray
1 cup garlic-and herb tomato sauce (or favorite low point spaghetti sauce)

Place each chicken breast half between 2 slices of heavy-duty plastic wrap, pound to ¼ inch thickness, using a meat mallet or rolling pin. Combine basil, salt, and pepper: sprinkle half of mixture evenly over both sides of chicken. Place 1 string cheese stick across the center of each flattened chicken breast. Roll up chicken jelly roll fashion, starting with short end. Place chicken rollup, seam side down, in an 11x7 inch-baking dish sprayed with cooking spray. Sprinkle with remaining half of spice mixture. Cover and refrigerate up to 8 hours.

Preheat oven to 350 degrees. Pour tomato sauce over chicken. Bake uncovered, at 350 degrees for 35 minutes or until chicken is done and tomato sauce is thoroughly heated.

Cheesy Chicken Shells

From a Weight Watchers message board

12 shells uncooked jumbo shells
1 1/2 cup canned tomato sauce
2 medium egg white(s), lightly beaten
1 3/4 cup part-skim ricotta cheese
4 oz chicken breast, cooked, skinless, diced
3/4 cup chopped frozen spinach, thawed and drained of excess water
1 tsp garlic powder
1 Tbsp ground oregano, or other Italian seasoning
3/4 cup part-skim mozzarella cheese, shredded
1/3 cup grated Parmesan cheese

1. Preheat oven to 350ºF.

2. Cook manicotti shells in boiling water according to the package directions. Drain and rinse with cold water to prevent them from cooking further. Set aside.

3. Coat a 9 x 13-inch pan with cooking spray. Spread 1/2 cup of sauce evenly over bottom of pan and set aside.

4. For filling, in a large bowl, stir together egg whites, ricotta cheese, chicken, spinach, garlic powder and seasoning. Stir in 1/4 cup each of mozzarella cheese and Parmesan cheese.

5. To assemble, spoon cheese mixture into manicotti shells and place filled shells in a single layer in baking dish. Spread remaining sauce on top. Sprinkle with remaining cheeses and bake about 30 minutes. Yields 3 shells per serving.

Philly Chicken Cheese Steaks

1 Tbsp vegetable oil
1 medium onion(s), thinly sliced
1 pound uncooked boneless, skinless chicken breast, pounded and cut into strips
1/2 medium sweet red pepper(s), seeded and thinly sliced
1/2 tsp table salt
1/8 tsp black pepper
4 medium flour tortilla(s), 6-inch
4 oz Kraft 2% Milk Singles American Cheese

1. In a medium nonstick skillet, heat oil. Saute onion until browned and very soft, about 10 minutes. Add chicken and bell pepper; saute until chicken is golden brown and cooked through, 5-8 minutes. Season with salt and pepper.

2. Heat tortillas according to package directions. Spoon chicken mixture down center of each tortilla and cover with cheese; roll into cylinders and slice on diagonal.

Oven Fried Chicken

From a Weight Watchers message board

1/4 cup Progresso Plain Breadcrumbs
1 Tbsp Kraft 100% Grated Parmesan Cheese
1 tsp paprika
1 tsp dried thyme
1/2 tsp garlic salt
1/4 tsp ground red pepper
1/3 cup buttermilk
20 oz uncooked boneless, skinless chicken breast
1 sprays cooking spray
1 Tbsp margarine

Preheat oven to 400F.
Combine first 6 ingredients in shallow dish, Place buttermilk in separate dish. Dip chicken in buttermilk and dredge in breadcrumbs.
Place chicken in pan coated with cooking spray.
Drizzle maragrine over chicken. Bake for 40 minutes or until cooked through.

Chocolate Chip Cookie Dough Brownies

From Bakerella and Betty Crocker :o) 1 box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix Water, vegetable oil and egg called for on brownie mix box 1 pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix 1/2 cup butter or margarine, softened 1 egg 1 container Betty Crocker® Rich & Creamy chocolate frosting, if desired 1 Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray, or grease with shortening. Make brownie mix as directed on box. Spread in pan. 2 Make cookie mix as directed on pouch, using butter and 1 egg. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly. 3 Bake 42 to 47 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool on cooling rack 30 minutes. Frost with frosting. For brownies, cut into 7 rows by 6 rows.

Root Beer Pulled Pork

From allrecipes.com

• 1 (2 pound) pork tenderloin
• 1 (12 fluid ounce) can or bottle root beer
• 1 (18 ounce) bottle your favorite barbecue sauce
• 8 hamburger buns, split and lightly toasted

Directions

1. Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours (or high for 4-5 hours works the same - I check it with a meat thermometer). Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.

Low Carb Spinach Lasagna

From Linda's Low Carb Recipe Website

SPINACH LASAGNA
1 pound ground beef
2 tablespoons onion, chopped
1/8 teaspoon garlic powder
1/2 cup spaghetti sauce
8 ounces cream cheese
1 egg
1/8 teaspoon pepper
10 ounces frozen chopped spinach, thawed & drained
4 ounces mozzarella cheese, shredded
2 tablespoons parmesan cheese (I used the kind in a can)

Brown the hamburger with the onion; drain off the fat. Mix in the garlic powder and spaghetti sauce; season to taste and heat until bubbly. Meanwhile, soften the cream cheese in a medium-size microwaveable bowl for about 40-60 seconds. Stir until creamy; beat in the egg and pepper with a spoon until well mixed. Blend in the spinach. Spread half of the meat mixture evenly in the bottom of a greased, 8 x 8" glass baking pan. Spread the spinach mixture over the meat; top with the mozzarella, then the rest of the meat. It may not completely cover the top, but that's ok. Sprinkle with the parmesan cheese. Bake at 350º about 30 minutes until hot and bubbly. Or, cover with plastic wrap and vent one corner then microwave on HIGH for 3 minutes; then reduce to MEDIUM and cook for another 7-10 minutes until hot and bubbly. Let stand 3 minutes before serving.

Makes 6-9 servings
Can be frozen

Per 1/6 Recipe: 368 Calories; 28g Fat; 23g Protein; 5.5g Carbohydrate; 2g Dietary Fiber; 3.5g Net Carbs
Per 1/8 Recipe: 276 Calories; 21g Fat; 17g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs
Per 1/9 Recipe: 245 Calories; 19g Fat; 15g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs

Brownies

2 oz unsweetened chocolate
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1 tsp vanilla extract
2/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup chopped nuts (optional)

Melt chocolate and shortening together. Cool slightly. Mix sugar with eggs. Stir chocolate mixture into eggs gradually. Add vanilla. Mix dry ingredients, stir in nuts, add to chocolate mixture. Spread batter in a greased 8x8 square pan.

Bake at 350 for 25-30 minutes or until crust is shiny and brownies begin to shrink from pan.

Ultimate Chocolate Chip Cookies

From the Crisco package

1 1/4 cups firmly packed brown sugar
3/4 cup Crisco Butter flavor shortening
2 tbsp milk
1 tbsp vanilla extract
1 large egg
1 3/4 cups all-purpose flour
1 tsp salt
3/4 tsp baking soda
1 cup chocolate chips

Heat oven to 375. Combine brown sugar, shortening, milk, and vanilla in large bowl. Beat at medium speed of electric mixer until light and fluffy. Beat egg into creamed mixture.

Combine flour, salt, and baking soda. Mix into creamed mixture until just blended. Stir in chocolate chips. Drop rounded tablespoonfuls of dough 3 inches apart onto ungreased baking sheet. Bake 8-10 minutes. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely.

Sage Dressing

A Thanksgiving staple!

1/2 stick butter
2 medium onions, cut fine
2 celery ribs, diced
1 lb sliced white bread, torn into cubes
1/4 cup fresh parsley
1 tsp sage (I used dried)
1 tsp dried thyme
3/4 tsp salt
1/2 tsp ground black pepper
1 cup chicken broth or turkey stock
2 eggs, slightly beaten

Heat butter in large skillet, saute onions and celery 10 minutes. Transfer to a large bowl. Add bread and remaining ingredients. Toss to combine. Turn into a 3 quart greased casserole and bake at 350 until top forms a crust (30-50 minutes)

Chocolate Mint Truffle Cookies

From Simple and Delicious magazine

1/4 cup butter, cubed
1 cup (6 oz) semisweet chocolate chips, divided
1 egg
1/3 cup sugar
1/3 cup packed brown sugar
1/2 tsp vanilla extract
1/8 tsp peppermint extract
1 cup all-purpose flour
1/3 cup baking cocoa
1/4 tsp baking powder
1/8 tsp salt
1 pkg (4.6 oz) Andes candies, chopped, divided
2 tsp shortening, divided
1/2 cup vanilla or white chips

In a small saucepan over low heat, melt butter and 1/2 cup chocolate chips. Remove from heat, stir until smooth. Cool slightly. Stir in the egg, sugars, and extracts. Combine the flour, cocoa, baking powder, and salt; stir into chocolate mixture. Fold in 3/4 cup Andes candies.

Roll rounded tablespoonfuls of dough into balls. Place 2-in. apart on ungreased baking sheets. Bake at 350 for 8-10 minutes or until tops appear slightly dry. Cool for 1 minute before removing to wire racks to cool completely.

In a microwave, melt 1 tsp. shortening and remaining chocolate chips and Andes candies; stir until smooth. Melt vanilla chips and remaining shortening in a microwave until smooth.

Dip half of the cookies in melted chocolate mixture; dip remaining cookies in melted vanilla mixture. Immediately sprinkle with toppings of your choice. Let stand until set.

(My notes: I didn't dip the entire cookie, so I didn't need to use the vanilla chips. I just dipped the tops into the chocolate/Andes mixture. Very yummy!)

Triple layer mud pie

From Kraft magazine

3 squares Baker's semi-sweet chocolate, melted
1/4 cup canned sweetened condensed milk
1 Oreo pie crust
1/2 cup chopped pecans, toasted
2 cups cold 2% milk (I used skim)
2 pkg (3.9 oz each) chocolate instant pudding
1 tub (8 oz) Cool Whip (I use the light version)

Mix chocolate and condensed milk. Pour into crust; sprinkle with nuts.

Beat milk and pudding mixes with a wire whisk 2 minutes; spoon 1 1/2 cups over nuts. Stir half the Cool Whip into remaining pudding; spread over pudding in crust. Top with remaining Cool Whip.

Refrigerate 3 hours. Yield: 10 servings

Easier Than Apple Pie

From the McCormick website

1 refrigerated pie crust
3/4 cup sugar
2 tbsp cornstarch
1 tbsp cinnamon
4 cups peeled, thinly sliced apples
1 egg white, lightly beated
1 tsp sugar for glaze

Prepare crust as directed on package. Place on foil lined baking sheet. If necessary, press out any folds.

Mix 3/4 cup sugar, cornstarch and cinnamon. Toss with apples. Spoon into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust over apples, pleating crust as needed. Brush crust with egg white, sprinkle with 1 tsp sugar.

Bake in a preheated 425 degree oven 20 minutes or until apples are tender. Cool slightly before serving.

Addictive Crunch

1 12 oz box of Crispix cereal
Nuts (I use one can of cashews)
1 1/2 cups brown sugar
1 1/2 sticks margarine
1/3 cup light karo syrup
1/8 tsp baking soda

Combine brown sugar, margarine, and syrup in a saucepan. Bring to a boil and add the baking soda. Pour over cereal and nuts. Toss to coat. Microwave for 5 minutes, stirring every minute. Turn out on wax paper to cool.

Chocolate Chip Dip

From Taste of Home magazine

1 pkg (8 oz) cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tbsp brown sugar
1 tsp vanilla extract
1 cup (6 oz) miniature semisweet chocolate chips

In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Rhubarb Pie

3/4 cup sugar
2 tbsp flour
2 cups rhubarb
1 egg
1 cup sour cream
1/2 tsp vanilla

Topping:
1/3 cup sugar
1 tsp cinnamon
1/3 cup flour
1/4 cup butter

Sift dry ingredients together. Add egg, sour cream, and vanilla - heat and add rhubarb. Mix, pour into unbaked pie shell. Bake at 400 for 15 minutes, then 350 for 30 minutes. Meanwhile, mix topping ingredients together. Sprinkle on pie and bake for 10 minutes more.

No Bake Double Layer Pumpkin Pie

From Weight Watchers

4 oz fat free cream cheese
1 cup fat free skim milk PLUS
1 tbsp fat free skim milk, divided
1 tbsp sugar (or Splenda)
8 oz Cool Whip Free, thawed and divided
1 Graham Cracker Ready Crust
15 oz. canned pumpkin
8 oz fat free sugar free instant vanilla pudding (2 pkgs)
1 tsp ground cinnamon
1/4 tsp ground cloves

Mix cream cheese, 1 tbsp milk, and sugar in a large bowl with a wire whisk until well blended. Gently stir in half of the whipped topping, spread into crust.

Pour 1 cup milk into large bowl. Add pumpkin, pudding mixes, and spices. Beat with a wire whisk 2 minutes, or until well blended. Mixture will be thick. Spread over cream cheese layer. Refrigerate 4 hours or overnight. Garnish with remaining whipped topping. Store leftover pie in the fridge.

Pie Crust

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 tbsp cold water

Mix flour and salt in mixing bowl. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tbsp of water over part of mixture, mix and repeat until all is moistened. Roll out - makes top and bottom for one pie.

Weeknight Ravioli Bake

From Kraft magazine

1 jar (26 oz) spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, undrained
1/2 cup water
2 pkg. (1 lb each) frozen cheese ravioli (I like to use beef, too)
1 pkg. (7 oz) shredded cheese (I use mozzarella or an Italian blend)
2 tbsp. grated Parmesan cheese

Heat oven to 400.

Mix spaghetti sauce, tomatoes, and water; spoon 1 cup onto bottom of 13x9-inch baking dish.

Layer half the ravioli and 1 cup shredded cheese over sauce mixture. Top with remaining ravioli and sauce mixture. Sprinkle with remaining shredded cheese; cover.

Bake 30 minutes; uncover. Bake 15 minutes or until ravioli is tender and heated through. Sprinkle with Parmesan cheese. Let stand 10 minutes.

Yield: 8 servings

Sweet Macaroni Salad

From Taste of Home magazine

1 package (16 oz) elbow macaroni
4 medium carrots, shredded
1 large green pepper, chopped
1 medium red onion, chopped
2 cups mayonaisse
1 can (14 oz) sweetened condensed milk
1 cup sugar
1 cup cider vinegar
1 tsp salt
1/2 tsp pepper

Cook macaroni according to package directions; drain and rinse in cold water. In a large serving bowl, combine the macaroni, carrots, green pepper, and onion.

In a small bowl, whisk the mayonaisse, milk, sugar, vinegar, salt and pepper until smooth. Pour over macaroni mixture and toss to coat. Cover and refrigerate overnight.

Yield: 14 servings

Berry Vinaigrette

From Taste of Home magazine

3 tbsp seedless raspberry jam
2/3 cup vegetable oil
1/3 cup red wine vinegar
1/4 tsp salt
1/4 tsp pepper

Place jam in small microwave safe bowl. Microwave, uncovered, on high for 10-15 seconds or until melted. Pour into a jar with a tight fitting lid. Add the oil, vinegar, salt and pepper; shake well. Serve with salad greens. Refrigerate any remaining vinaigrette.

Glorified Rice

We always made this salad at Thanksgiving :o)

2 cups cooked rice
1 cup crushed pineapple (drained)
96 mini marshmallows (I use the colored ones)
1 cup chopped apple
1/2 cup sugar
1 cup whipped cream or Cool Whip

Mix all ingredients except the whipped cream and let stand for an hour (or overnight). Fold in the cream just before serving. Garnish with cherries or pineapple slices.

Spinach Tortellini Salad

From Taste of Home magazine

1 pkg (9 oz) refrigerated cheese tortellini
1/2 cup sugar
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp sesame seeds, toasted
1 tbsp grated onion
1/2 tsp salt
1/4 tsp paprika
1 pkg (6 oz) fresh baby spinach
2 cups sliced cucumbers
1 can (11 oz) mandarin oranges, drained
1/4 cup honey roasted sliced almonds
1/4 cup real bacon bits

Cook tortellini according to package directions. Meanwhile, for dressing, in a small heavy saucepan, combine the sugar, vinegar and oil. Cook and stir over low heat just until sugar is dissolved. Remove from heat. Stir in the sesame seeds, onion, salt and paprika; set aside.

Drain tortellini and rinse with cold water. In a large bowl, combine the tortellini, spinach, cucumbers, oranges, almonds, and bacon. Pour dressing over salad, toss to coat. Serve immediately.

Yield: 6 servings

Grandma's Honey Muffins

From Taste of Home magazine

2 cups all-purpose flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
1 egg
1 cup milk
1/4 butter, melted
1/4 cup honey

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter, and honey; stir into dry ingredients just until moistened.

Fill greased or paper lined muffin cups three-fourths full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to a wire rack. Serve warm.

Tator Tot Casserole

1 lb. ground beef
1/3 cup chopped onion
1 tbsp chili sauce or ketchup
1 can cream of mushroom soup
1 package (10 oz) frozen tator tots
Vegetables of your choosing (I use a frozen veggie medley)

Brown ground beef with onion. Drain. Add ketchup and soup. Turn into 1 1/2 quart casserole dish. Cover top with frozen tator tots. Bake uncovered at 375 for 35 minutes, or until potatoes are golden brown.

Pepperoni Pizza Skillet

From Simple and Delicious Magazine

5 cups uncooked wide egg noodles
1 1/2 lbs ground beef (I use 1 lb)
1/2 cup chopped onion
1/2 cup chopped green pepper
1 1/2 cups chopped pepperoni (I use turkey pepperoni)
1 jar (14 oz) pizza sauce
1 can condensed cream of mushroom soup, undiluted
1 can (4 1/2 oz) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/2 cup shredded mozzarella cheese

Cook noodles according to package directions.

Meanwhile, in a large skillet, cook the beef, onion and pepper over medium heat until meat is no longer pink; drain. Stir in the pepperoni, pizza sauce, soup, mushrooms, Parmesan cheese, garlic powder, and oregano.

Drain noodles; stir into skillet and heat through. Sprinkle with mozzarella cheese.

Yield: 8 servings

Baked Pizza Mac

From Kraft Magazine

1 can (8 oz) pizza sauce, divided
1 pkg (7 1/4 oz) Kraft Macaroni and Cheese Dinner, prepared as directed on package
1 lb ground beef, cooked, divided
1 egg, lightly beaten
1/2 tsp. dried basil leaves
1/4 tsp. garlic powder
1/2 cup shredded mozzarella cheese

Preheat oven to 400. Remove and set aside 1/4 cup of the pizza sauce for later use. Combine prepared dinner, 2/3 of the meat, the remaining pizza sauce, egg, and seasonings.

Spoon evenly into 9-inch pie plate. Top with the remaining meat and reserved 1/4 cup pizza sauce; sprinkle with cheese.

Bake 15 minutes. Let stand 5 minutes before serving.

Yield: 4 servings

Tortellini Soup

From a Weight Watchers message board

1 serving cooking spray
1/4 tsp minced garlic
29 oz. fat free chicken broth (I use reduced sodium)
4 oz. frozen cheese tortellini
4 1/2 oz. chopped frozen spinach, thawed
14 1/2 oz canned stewed tomatoes, undrained

Brown garlic in large saucepan coated with cooking spray over medium-high heat (1 minute)

Add broth and tortellini; cover and bring to a boil. Reduce heat and simmer uncovered about 5 minutes.

Add spinach and tomatoes. Simmer uncovered about 5 minutes.

Strawberry Soup

I think I found this on allrecipes.com

2 pints strawberries
2 cups plain yogurt
1/2 cup orange juice
1/2 cup white sugar
1/2 cup water
1/8 tsp ground cinnamon

Puree in blender, chill and serve.

Chicken Parmigiana

From a Weight Watchers Message Board

1 lbs uncooked chicken breasts, thinly pounded
2 egg whites, lightly beaten
1/2 cup dried bread crumbs
1 tbsp dried Italian seasoning
1 tsp olive oil
1 1/2 cup canned tomato sauce
1/2 cup mozzarella cheese
1 tbsp grated Parmesan cheese

Preheat oven to 350. Coat 8 in square pan with cooking spray.

Dip chicken in egg whites. Mix bread crumbs and Italian seasoning. Coat chicken throughly. Heat oil in large skillet, add chicken. Cook until lightly browned and no longer pink in center, about 4 minutes per side; place on paper towels to drain.

Pour 1/2 cup sauce into pan; place chicken in dish and pour remaining sauce over chicken. Sprinkle with cheeses and bake until bubbly, about 25 minutes.

(My notes: I found the cheese gets too brown if you add it right away. I bake the chicken for 15 minutes and then add the cheese on top.)

Chicken and Rice

1 1/2 cups uncooked rice
1 cup milk
1 can cream of mushroom soup
1 can cream of celery soup
1 packet instant onion soup mix
4 chicken breasts, or cut up whole chicken

Grease 9x13 pan. Mix rice, milk, and soups together; pour in pan. Place raw chicken in pan on top of mixture. Sprinkle top with onion soup mix. Cover with foil and bake at 350 for 2 hours. Don't lift foil while baking!

Crockpot Rotisserie Chicken

From a Weight Watchers message board.

1 whole chicken
Olive Oil Spray (I just use regular butter flavor Pam)
Seasoned Salt (I use Lawry's)
Aluminum foil made into balls

Spray the crockpot with Olive Oil spray. Wash and clean out the inside of the chicken. Sprinkle and rub seasoned salt all over chicken covering well. Make enough foil balls to cover the bottom of the crockpot. Lay chicken breast side down on top of foil balls. Spray with Olive Oil. Then cover and cook on high 4-6 hours.

Cinnamon Popcorn

1/4 cup butter
1/4 cup brown sugar
Cinnamon to taste
1/4 cup unpopped popcorn

Pop popcorn. Melt butter and brown sugar in microwave. Pour over popcorn. Add cinnamon. Toss to coat.

Chicken Squares

1 (3 oz) pkg cream cheese, softened
2 cups cooked, cubed chicken, or 2 (5 oz) cans chicken
3 tbsp butter, separated
1 small can mushrooms
1 tbsp chopped onions
1 tbsp chopped chives
1/8 tsp. pepper
1 (8 oz) tube crescent rolls

Melt 2 tablespoons butter and blend with cream cheese in a bowl until smooth. Add chicken. Saute mushrooms and onions in 1 tablespoon butter. Add to cream cheese mixture. Add seasonings and mix well. Carefully separate crescent roll dough into 4 rectangles. Seal perforations. Roll with a rolling pin on a floured surface to enlarge slightly. Spoon meat mixture equally into center of each rectangle. Pull 4 corners of dough to center, twist slightly and seal edges. Bake 20-25 minutes at 350 or until golden brown.

Salisbury Steak

1 lb ground beef
1/2 tsp. chili powder
1 egg
1/2 cup crumbs
1 small onion, chopped
Salt and pepper to taste
1 can cream of mushroom soup

Combine all ingredients, except mushroom soup. Shape into oval patties. Brown on both sides in a small amount of oil in skillet. Mix soup with one can of water. Add to pan. Simmer, covered, for several minutes (20-25 minutes or so).

Cinnamon Bread

This is from the Sacred Heart Cookbook.

1 yellow cake mix
1 box instant butterscotch pudding
3/4 cup water
3/4 cup oil
4 eggs
1/2 cup sugar
2 tbsp cinnamon

Combine cake mix, pudding, eggs, oil and water. Beat for 8 minutes. Grease 2 loaf pans. Sprinkle half of sugar and cinnamon mixture into bottom of each pan. Pour in half of cake mixture. Sprinkle with last of cinnamon mixture. Layer last of cake mixture. Bake at 350 for 30 minutes.

Spinach Dip

I got this from the back of the KNORR vegetable soup mix package.

1 cup sour cream
1 cup mayonaisse
2-3 chopped green onion
1 package KNORR vegetable soup mix
1 can water chestnuts
1 10 oz. package frozen spinach, thawed and chopped

Mix all ingredients together. Chill.

Chocolate Velvet Dessert

This is from Taste of Home magazine.

1 1/2 cups chocolate wafer crumbs
2 tbsp. sugar
1/4 cup melted butter
2 cups (12 oz) semisweet chocolate chips
6 egg yolks
1 3/4 cups whipping cream
1 tsp. vanilla extract

Chocolate Buttercream Frosting:
1/2 cup butter, softened
3 cups confectioners' sugar
3 tbsp baking cocoa
3-4 tbsp milk

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1 1/2 in. up the sides of a greased 9-in. springform pan. Bake at 350 for 10 minutes. Cool on a wire rack.

In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Cool. In a mixing bowl, combing egg yolks, cream, and vanilla; beat well. Gradually stir a third of the cream mixture into melted chocolate until blended. Gradually stir in remaining cream mixture. Pour into crust.

Place pan on a baking sheet. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

For frosting, in a mixing bowl, cream butter. Combine confectioners' sugar and cocoa; add to butter with enough milk to achieve frosting consistency. Pipe into center of dessert. Refrigerate leftovers. Yield: 12-16 servings.

Mushroom Puffs

This is from Taste of Home magazine.

4 oz. cream cheese, cubed
1 can (4 oz.) mushroom stems and pieces, drained
1 tbsp. chopped onion
1/8 tsp. hot pepper sauce
1 tube (8 oz) crescent roll dough

In a blender or food processor, combine cream cheese, mushrooms, onion, and hot pepper sauce; cover and process until blended. Unroll crescent dough; separate into four rectangles. Press perforations to seal. Spread mushroom mixture over dough. Roll up jelly-roll style, starting with a long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 for 8-10 minutes or until puffed and golden brown. Yield: 20 appetizers.

Cheesy Scalloped Potatoes

8 oz. shredded cheddar cheese
1/4 cup butter, melted
1/4 cup flour
2 cups milk
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic
5 medium potatoes
2 small onions

Blend butter and flour. Add milk and cook, stirring constantly until thickened. Add cheese, salt, pepper, and garlic. Stir until cheese is melted. Pour 1/2 of cheese sauce in baking dish. Slice and arrange potatoes and onions on top of sauce. Pour remaining sauce over top. Bake at 350 for 1 hour or until potatoes are tender.

Caramel for Rolls

1 1/2 cups brown sugar
3/4 cup dark Karo syrup
6 tbsp. butter

Melt in saucepan until sugar is dissolved. Bring to a hard boil for 1 minute. Pour into pans, place rolls on top.

Frosting (Sugar Cookies)

2 tbsp. butter
1 cup powdered sugar
Few grains of salt
1/2 tsp. vanilla extract
1 tbsp. milk

Mix all ingredients together. Tint with food coloring if desired.

Microwave Apple Crisp

6 cups apples, cored and sliced
6 tbsp. butter
3/4 cup brown sugar
3/4 cups oats
1/2 cup flour
1 tsp. cinnamon

Place apples in microwave safe dish. Mix butter, brown sugar, oats, flour, and cinnamon until crumbly. Cover apples with crumb mixture. Microwave 8-11 minutes or until bubbling in the center.

Banana Bread

1 1/2 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup sugar
2 eggs, beaten
1/4 cup butter, melted
3 bananas, mashed

Preheat oven to 350. Whisk together flour, baking soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Bake for 1 hour in 2 7x3 in. loaf pans, or 20 minutes for muffins.

Caramel Candy Bars

This was my favorite dessert/bar my grandma made. Beware, they are addicting...and not that good for you, of course :o)

1 package (14 oz) caramel candies
1/3 cup milk
2 cups flour
2 cups oats
1 1/2 cups packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 cup softened butter or margarine
1 package (6 oz) semi-sweet chocolate chips
1 cup chopped walnuts or dry roasted peanuts

Heat oven to 350 degrees. Grease 13x9x2 in. pan. Heat candies and milk in 2-quart saucepan over low heat, stirring frequently, until smooth. Remove from heat. Mix flour, oats, brown sugar, baking soda, salt, and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of mixture into pan. Bake 10 minutes. Sprinkle with chocolate chips and walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture over top. Bake until golden brown, 20-25 minutes. Cool 30 minutes. Loosen edges from sides of pan. Cool completely.

Shortcake

2 cups all-purpose flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/2 cup butter or margarine
1 beaten egg
2/3 cup light cream (or milk)

In mixing bowl, stir together the flour, sugar, baking powder, and salt. Cut in the butter until mixture resembles coarse crumbs. Combine the egg and light cream, add it all at once to flour mixture, stirring with fork just to moisten. Spread dough in a greased 8x8x2 in baking pan, building edges up slightly. Bake in a 450 degree oven for 15-18 minutes or until done. Remove from pan and cool slightly.

Cheese Biscuits

Dough:
1 1/4 lbs. Bisquick
3 oz. finely shredded cheddar cheese
11 oz. cold water

Garlic Spread:
1/4 cup melted butter
1/2 tsp. garlic powder
1/8 tsp. salt
1/16 tsp. onion powder
1 16/tsp. dried parsley

To cold water, add Bisquick and cheese, blending in a mixing bowl until dough is firm. Using a small scoop, place dough on a baking pan lined with baking paper (I just use a non-stick cookie sheet). Bake in a 375 degree oven for 10-12 minutes or until golden brown. While biscuits bake, combine spread ingredients. Brush baked biscuits with the garlic topping.

Chicken and Noodles

I think this came off the Reames' egg noodle package...

1 16 oz. package frozen egg noodles
1 1/2 lbs. chicken (2 cups) cooked
5 chicken bouillon cubes
1 1/2 quarts water
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp. dried parsley flakes

Place chicken, bouillon cubes, water, and vegetables in dutch oven. Bring to a boil. Add frozen noodles and stir to separate. Return to boiling point and cook 20-30 minutes, stirring occasionally.

Goulash

1 lb. ground beef
1 medium onion, chopped
1 green pepper, chopped
2 cups elbow macaroni
2 8 oz. cans tomato sauce
1 tsp. salt
1/4 tsp. pepper
1 tbsp. Worchestershire sauce

Brown ground beef with onion and green pepper. Drain. Add remaining ingredients and 1 1/2 cups water. Simmer, covered, for 25 minutes or until macaroni is tender, stirring occasionally, adding more water if necessary.

Cheddar Potato Strips

3 large potatoes, cut into 1/2 inch strips
1/2 cup milk
1 tbsp. butter or margarine
Salt and pepper to taste
1/2 cup shredded cheddar cheese
1 tbsp. parsley (I use dried)

In greased 13x9 in. pan, arrange potatoes in a single layer. Pour milk over potatoes. Dot with butter, sprinkle with salt and pepper. Cover and bake at 425 for 30 minutes or until tender. Sprinkle with cheese and parsley. Bake uncovered 5 minutes longer or until cheese is melted.

Christmas Dip

1 lb. ground beef
1/2 cup chopped onion
1 8 oz. can tomato sauce
1 1/2 tsp. chili powder
1/2 tsp. salt
1 8 oz. can pork and beans, mashed
1/2 cup shredded cheese (I use cheddar)
Taco chips

Cook beef and onion in skillet until meat is lightly browned. Stir in tomato sauce, chili powder and salt and bring to a simmer. Stir in mashed beans and simmer 3 to 4 minutes to blend flavors. Remove from pan, sprinkle with cheese. Serve with taco chips.

Chicken Enchiladas

1 3 oz. package light cream cheese, softened
1 1/2 cups shredded cheese
1/4 cup light sour cream
1 cup salsa, divided
2 cups chicken fajita strips
1 pkg. flour tortillas

Preheat oven to 350. Combine cream cheese, 1 cup shredded cheese, sour cream, and 1/3 cup salsa. Mix well. Add in chicken pieces. Place approximately 1/4 cup cream mixture down the center of each flour tortilla; roll up. Place seam side down in a lightly greased 13x9 inch baking pan. Top with remaining salsa and cheese. Cover, bake 25 minutes. Remove cover and continue baking 5 to 10 minutes or until hot and bubbly.

Chili

1 lb ground beef
1 large onion, chopped
1/8 tsp. garlic
1 tbsp. chili powder
1/2 tsp. oregano
1/2 tsp. cumin
1 1/2 cups canned tomatoes (I use a large can of crushed tomatoes)
Salt and pepper to taste
2 cups hot water

Brown meat, onion, and garlic in a dutch oven. Drain. Add chili powder, oregano, cumin, tomatoes, salt, pepper, and water. Bring to a boil. Lower heat and simmer about 1 hour.