Florida's First Coast Nestie Recipes

Orange Fruit

2008-06-17T23:01:00.000-04:00

posted by Nicole

1 20 ounce can Pineapple chunk
s1 16 ounce can sliced peaches cut into chunks
1 11 ounce can Mandarin oranges
2 Medium Delicious red apples with skin cut into small pieces
2 medium bananas sliced
1 3 ½ ounce package Instant Vanilla Pudding
1 ½ cups 2 % milk
½ 6 ounce can frozen orange juice, thawed until pourable
¾ cup Sour cream

Blend pudding, milk, sour cream, orange juice in blender until smoothe. Pour over fruit, mix gently and refrigerate for minimum 1 hr before serving.You may use fresh fruit in season, fresh pineapple, berries, etc. Delicious as side with desserts or with brunch.

Korean Salad

2008-06-17T22:59:00.000-04:00

posted by Nicole

1/2 lb. Spinach
3 hard-boiled eggs, sliced
6 slices crisp bacon, crumbled
1/2 cup fresh mushrooms, sliced

Dressing:
1/2 cup Ketchup
1/2/ cup sugar
1/4/ cup oil
1/4/ cup vinegar
1 small onion, chopped coarsely

Break up spinach. Add remaining ingredients and toss. Pour dressing over just before servicing.

Mix dressing in a jar. Refrigerate preferably for 24 hours.

This recipe may be doubled.

Mandarin Spinach Salad

2008-06-17T22:57:00.000-04:00

posted by Nicole

6 cups Spinach torn up
1 small can mandarin oranges
1/3 cup slivered almonds
2 tblsp green onions

Salad Dressing
1/4 cup salad oil
2 tblsp sugar
¼ tsp salt
2 tblsp malt vinegar or wine vinegar
1/8 tsp almond extract

In screw top container: Combine oil, sugar, vinegar, salt and almond extract. Cover and shake well, dissolve sugar and salt. Chill.At serving time, combine greens, oranges and onions. Sprinkle with almonds. Pour dressing and toss well.

Chicken & Grape Salad

2008-06-17T22:43:00.001-04:00

posted by Nicole (from Cooking Light)

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
¾ tsp. salt, divided
1 lb. boneless skinless chicken breasts
1 tsp. olive oil
¾ c green grapes, halved
¾ c red grapes, halved
2/3 c chopped celery
½ c red onion
¼ c mayo
1 Tbsp red wine vinegar
1 Tbsp orange juice
¼ c walnuts

1. Preheat oven to 350º.

2. Combine onion powder, paprika, chili powder, and ½ tsp. salt. Sprinkle over chicken.

3. Heat oil in skillet. Add chicken. Sauté 2 minutes each side.

4. Put chicken in baking dish. Bake chicken at 350º for 10 minutes or until done. Refrigerate (or stick in the freezer for faster cooling), then chop into bite size pieces.

5. Combine ¼ tsp. salt, green grapes and next 6 ingredients. Add chicken. Sprinkle with walnuts.

Spicy Chicken Salad in Peanut Sauce

2008-06-17T22:31:00.001-04:00

posted by Jenn

2/3 cup chicken broth
2 tbsp soy sauce
2 cloves garlic, crushed
1/3 tsp hot pepper sauce
1/3 cup peanut butter
2 tsp sesame oil
2 cups fresh spinach
8 oz linguine, cooked & drained
2 cups shredded chicken
1 cup shredded carrots
1/4 cup sliced green onion

1. Combine broth, soy sauce, garlic and hot pepper sauce in saucepan. Bring to a boil.

2. Remove from heat; whisk in peanut butter and sesame oil until smooth.

3. Arrange spinach on 4 plates. Toss linguine with 3 tbsp peanut sauce; spoon over spinach.

4. Add chicken, carrots & green onions to remaining peanut sauce. Spoon over linguine.

Mixed Greens with Apples and Cider Vinaigrette

2008-06-17T22:29:00.001-04:00

posted by Jenn

1/4 cup apple cider vinegar
3 tbsp minced shallots
2 tsp dijon mustard
2 tsp honey
1/2 cup light olive oil
12 cup mixed green
1 red-skinned apple, thinly sliced
1 granny smith apple, thinly sliced
walnut pieces

Combine vinegar, shallots, mustard, & honey in a small bowl. Add oil and whisk until well blended. Season to taste with salt & pepper.

Combine green, apple & nuts in a large bowl. Toss with dressing to coat.

Eggs Bagel-dict

2008-06-17T22:27:00.001-04:00

posted by Jenn

Hollandaise Sauce
3 egg yolks
salt & pepper
1 to 2 tablespoons lemon juice
2 sticks unsalted butter, clarified
Hot water, to thin sauce

In a blender combine yolks, pepper and 1 tablespoon lemon juice.

In a small saucepan heat the clarified butter until bubbling hot.

Cover the blender and blend the yolk mixture on high speed for several seconds. Either remove center cap of blender lid or carefully remove lid with blender still running. Pour hot butter in a thin stream into blending egg mixture. As sauce thickens add a tablespoon of hot water at a time to help prevent the sauce from thickening too much. Taste the sauce and adjust with with lemon juice, salt and pepper, as needed.

Eggs Bagel-dict (directions per serving)
bagel, split & toasted
bacon (baked at 400 for 12 minutes on each side, until crispy)
2 eggs (poached - crack eggs into a pan of barely simmering water)
chives
hollandaise sauce

Set up bagel on plate. Place strips of bacon on each half of bagel.

Gently spoon poached eggs on to each side of the bagel.

Pour hollandaise sauce over the eggs and garnish with chives. Serve warm.

Cous Cous Salad with Chicken and Apricots

2008-06-12T22:39:00.001-04:00

Posted by Nancy

1.5 cups instant cous cous
1/4 tsp ground cinnamon
1/4 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1 cup finely chopped parsley leaves (approx. 6 sprigs)
1 cup finely chopped mint leaves
6 tbsps olive oil
4 spicy grilled chicken breasts
3 fresh apricots (or ripe nectarines, peaches, or plums...or one of each!) pitted and cut into bite sized chunks
1 small shallot, thinly sliced rings
1/2 cup of pistachio nuts, shelled
2 tablespoons balsamic vinegar

Place cous cous in a medium bown. Bring 1.5 cups of water to a boil and stir in the cinnamon, cumin, salt, and pepper. Pour mixture over cous cous. Cover and let stand for 5 minutes. Uncover and fluff with a fork. Stir in the parsely, mint, and 2 tbsps of the olive oil. Set aside. Cut the chicken into bite sized pieces and place in a large bowl. Add the apricots and shallot. Drizzle with vinegar and the remaining olive oil. Season with salt and pepper to tatse. Mix in cous cous. Add pistachios just before eating.

I recommend letting this sit overnight in the fridge...I think it tastes better really cold and after the flavors have a chance to come out a bit. Just be sure to wait to add the pistachios.

Rum Chicken

2008-06-08T20:53:00.002-04:00

posted by CaneWife

1 lb boneless, skinless chicken breast
2/3 cup dark rum
dash of Grand Marnier
1/3 cup orange juice
3 tbsp worcestshire sauce
6-7 cloves minced garlic
1 tbsp orange zest
2 tbsp brown sugar
1 piece grated ginger (1 tsp powder)
salt & pepper to taste

Whisk together everything but the chicken. Submerge chicken breast and marinate in the fridge for 1-4 hours. Grill on medium-high heat to desired temperature and serve garnished with orange slices.

Truffle Pie

2008-06-06T09:05:00.001-04:00

Submitted by: CaneWife (from the Nest)

Ingredients:
Truffle Filling
2⁄3 cup heavy cream
6 ounces bittersweet chocolate chips
1 9-inch prepared graham cracker crust

Whipped Chocolate Filling
6 ounces bittersweet chocolate chips
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla

Whipped Cream Topping
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar

Garnish
1 1⁄2 ounces milk chocolate
1 1⁄2 ounces white chocolate
1 1⁄2 ounces semisweet or dark chocolate

Directions:
1. For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

2. Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

3. Just before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.

Blue Cheese Dressing

2008-06-01T20:42:00.001-04:00

Submitted By: MrsSalsaburger

1 1/2 cups mayonnaise (I use low-fat)
1 1/2 cups sour cream (I use fat free)
1 tablespoon fresh lemon juice
6 ounces (3/4 cup) crumbled mild blue cheese
2 tablespoons chopped fresh chives (I use dried)
Kosher salt and freshly ground black pepper

Bourbon Cheeseburgers

2008-06-01T20:40:00.000-04:00

Submitted By: CaneWife

1 lb ground beef (or turkey, or whatever meat you make your burgers from)

1/4 cup minced red onion

1/4 cup minced green or red bell pepper

1 minced garlic clove

2-3 tbsp knob creek (or whatever bourbon you may have on hand)

salt, pepper, garlic powder, paprika and basil to taste

Mix all the ingredients together and form into patties. Grill to the desired temperature and melt a slice of your favorite cheese on top (I recommend pepperjack). Serve on a bun with your favorite burger toppings.

Nicole's Quiche

2008-06-01T20:15:00.000-04:00

Submitted By: MrsSalsaburger

(You can add/change any veggies you would like. Or you could do like a Bacon/Cheddar combo.)

Bake a pie shell at 400 for 7 mins before putting anything in it. (Make sure you pierce the bottom with a fork.)

Mix together 4 eggs and 1c of milk. (I use FF milk.)

In a skillet, saute whatever veggies. onions, tomatoes, garlic, zucchini, etc.

(If you are using spinach, defrost and drain a package. )

Layer the veggies on the bottom of the pie shell.

Layer 4 oz of cheese. I used the Italian combo today, which is a mixture of parmesan, asiago, and mozarella.

Pour 1/2 the egg and milk mixture over top the veggies.

Layer more veggies and cheese.

Top with egg mixture.

Layer cheese on top.

Bake at 400 for 15mins so egg can set.

Than, turn down temp to 350 and bake for 30 more mins.

Dr. Pepper Flank Steak

2008-05-19T11:03:00.001-04:00

Submitted By: Hakuna_Matata

Marinate Flank Steak for 2-4 hours in:
1 can Dr. Pepper
2 tbs ground black pepper
1/2 c. chix broth

Wrap in foil to keep the moisture in grill or bake 20-30 minutes (I always use a thermometer and wait for 160 degrees). Sprinkle on garlic and rosemary and grill/broil 3 minutes.

Southern Fried Chicken

2008-04-18T10:24:00.000-04:00

Submitted By: CaneWife

low-fat buttermilk (see? it's healthy)
chicken parts (breasts, legs, thighs, whatever you like)
4 cups flour
peanut or vegetable oil
herbs & spices to taste (I used kosher salt, pepper, chili powder, garlic salt, paprika and onion powder.

Clean and dry chicken parts and cover with a combination of buttermilk, kosher salt, pepper and a touch of chili powder. Let sit overnight or for four hours, covered, in the fridge.

When you're ready to fry, put 3" of oil in a big pot (should not go up the sides more than halfway) and heat to 375 (if you don't have a thermometer, just turn the heat on the medium and by the time you're done coating the chicken, it should be ready).

Drain the buttermilk soaked chicken. Mix flour with garlic salt, pepper, onion powder and paprika ina large bowl. Put about two cups of unused buttermilk in another bowl. Coat each chicken piece in flour, redip in buttermilk,and recoat in flour, before placing in the hot oil.

Fry each piece for about 20 minutes, turning every so often.

Rainbow Jello

2008-04-18T10:23:00.000-04:00

Submitted By: Kersbear

You need Two 3 oz packages of EACH of the following Jell-o flavors
- strawberry
- lemon
- orange
- lime

and Evaporated milk.

Start with ONE of the strawberry jell-o packs and dissolve it in 3/4 cups hot water. Once it is dissolved add 3/4 cup cold water. Pour it into a 9x13 pan and put it in the fridge. Once it is set, you'll start the next layer.

Take the other strawberry jell-o and dissolve in 3/4 cup hot water. Once it is dissolved add 3/4 cup evaporated milk and mix. Pour on top of the set 1st layer of strawberry and stick back in fridge for this new layer to set.

Continue this until you've used all the flavors.

Death by Chocolate

2008-04-18T10:22:00.000-04:00

Submitted By: MrsSalsaburger

1 box fudge brownie mix
3 packages instant chocolate mousse
Candy Bars (6-8) Use Snickers, Heath Bars, $1000 Bars, etc.
1 Large container of Cool Whip

Bake the brownies according to package. Let cool.

Prepare the chocolate mousse according to directions.

Break the candy bars into small pieces.

Break up the Brownies into small pieces and place in the bottom of a large glass bowl or trifle dish.

Cover with half the mousse, then half the candy and then half the cool whip.

Repeat layers ending with Cool Whip. Garnish with a few pieces of candy.

Mandarin Spinach Salad

2008-04-18T10:21:00.000-04:00

Submitted By: MrsSalsaburger

6 cups Spinach torn up
1 small can mandarin oranges
1/3 cup slivered almonds
2 tblsp green onions

Salad Dressing
1/4 cup salad oil
2 tblsp sugar
¼ tsp salt
2 tblsp malt vinegar or wine vinegar
1/8 tsp almond extract

In screw top container: Combine oil, sugar, vinegar, salt and almond extract. Cover and shake well, dissolve sugar and salt. Chill.

At serving time, combine greens, oranges and onions. Sprinkle with almonds. Pour dressing and toss well.

Serves 6-8

Crack Dip

2008-02-15T15:59:00.000-05:00

Submitted By: Kristin&Adam

1 block of cream cheese, softened
1 bag of shredded cheese, mild or sharp
1 16 oz. jar of sour cream
2 or 3 oz bacon pieces (buy the Hormel brand - the jar is exactly what you need, 2 or 3 oz)
1 cup of chopped green onions

Combine all ingredients.
Put in oven safe dish.
Cover in foil.
Bake at 350 for 35-45 min.

Lydia's Bacon and Tomato Pasta

2008-02-15T14:00:00.003-05:00

Submitted By: KalebsMommy111

1 (16 ounce) package dry penne pasta
6 slices bacon
3/4 pound broccoli, cut into 1 inch pieces
12 cloves garlic, minced
salt and pepper to taste
1/3 cup freshly grated Parmesan cheese
1 cup chopped tomato or 4 roma tomatoes sliced.

Cook the pasta :)

Cook the bacon in skillet, then add 1/2 of the garlic to skillet

Cook until browned and crisp, then drain on paper towels..

Add half of the garlic to the bacon grease, and cook over medium-low heat for 3 minutes, stirring frequently.

Add the broccoli and continue to cook and stir for 3 or 4 minutes, or until the broccoli is tender but still bright green.

Stir in the remaining garlic, salt and pepper. Add the pasta to the skillet, and stir to coat.

Remove from the heat and mix in the Parmesan cheese and crumble in the bacon. Add tomatoes, Toss again, and serve!

Easy Pasta Salad

2008-02-15T13:59:00.000-05:00

Submitted By: CAbrideinFL

Grill up some chicken breasts.
Boil a half a box of rotini.
Get a pint of the spinach dip from Publix.

Mix all together. Easy pasta salad.

Champagne Risotto with Shrimp

2008-02-15T13:58:00.000-05:00

Submitted By: CaneWife

1 pound cooked & cleaned shrimp
3 cups reduced-sodium chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tablespoons butter, divided
1 shallot, finely chopped
3/4 cup Arborio rice or medium-grain white rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

In a medium saucepan, bring the chicken stock to a boil. Reduce heat to a simmer. Blanch the asparagus in the chicken stock for 2 minutes. Remove the asparagus with a slotted spoon. Set the asparagus aside and keep the chicken stock at a low simmer.

In another medium saucepan, melt 1 tablespoon of the butter. Add the shallot and cook until tender, about 3 minutes. Add the Arborio rice and stir to coat in the butter. Continue toasting the rice, stirring constantly, for about 3 minutes more. Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Remove from the heat. Gently stir in the asparagus, remaining butter, Parmesan, shrimp, salt, and pepper. Spoon the risotto into serving dishes. Serve immediately.

Chicken and Grape Salad

2008-02-15T13:57:00.000-05:00

Submitted By: MrsSalsaburger

1 tsp. onion powder
1 tsp. paprika
1 tsp. chili powder
¾ tsp. salt, divided
1 lb. boneless skinless chicken breasts
1 tsp. olive oil
¾ c green grapes, halved
¾ c red grapes, halved
2/3 c chopped celery
½ c red onion
¼ mayo
1 Tbsp red wine vinegar
1 Tbsp orange juice
¼ c walnuts

Preheat oven to 350º.

Combine onion powder, paprika, chili powder, and ½ tsp. salt. Sprinkle over chicken.

Heat oil in skillet. Add chicken. Sauté 2 minutes each side.

Put chicken in baking dish. Bake chicken at 350º for 10 minutes or until done. Refrigerate (or stick in the freezer for faster cooling), then chop into bite size pieces.

Combine ¼ tsp. salt, green grapes and next 6 ingredients. Add chicken. Sprinkle with walnuts.

Theresa's Italian Turkey and Spinach Loaf

2008-02-15T13:54:00.001-05:00

Submitted By: tpatch

1 1/4 lbs. ground turkey
1 egg
1 cup shredded mozzarella cheese (part skim)
1/2 cup italian bread crumbs
1 package chopped frozen spinach (cooked and WELL DRAINED)

Preheat oven to 350 degrees.

Spray a loaf pan with Pam.

Combine all ingredients and add to pan.

Bake for 55 minutes or until browned and bubbly on top.

Sprinkle some cheese on top after taking it out, if you like.

Guilt-Free Cheesecake Brownies

2008-02-14T11:30:00.002-05:00

Submitted By: Kristin&Adam

A guilt-free version of the double whammy that is the cheesecake brownie.

One box Pillsbury Moist Supreme Reduced Sugar Cake Mix, Devil's Food
One 15-oz. can pure pumpkin
6 oz. fat-free cream cheese, room temperature
1/4 cup Splenda No Calorie Sweetener (granulated)
1 tsp. Coffee-mate Fat Free or Sugar Free French Vanilla powdered creamer, dissolved in 2 tbsp. warm water
1/4 tsp. vanilla extract

Preheat oven to 400 degrees.

In a large mixing bowl, combine cake mix and pumpkin. Stir until completely blended (the mixture will remain very thick).

Spread batter into a large baking pan (about 9" X 13") sprayed with nonstick spray, and set aside.

Combine softened cream cheese with Splenda, Coffee-mate mixture, and vanilla extract. Using a whisk, mix vigorously until completely blended, smooth and lump-free.

Spoon cheesecake mixture over the brownie batter, and use a knife to swirl it in. (Don't worry if your swirl isn't perfect -- your brownies will taste delicious no matter what!)

Place pan in the oven, and bake for 20 - 25 minutes. Allow to cool, and then cut into 16 pieces.

Serving Size: 1 brownie
Calories: 133
Fat: 2g
Sodium: 312mg
Carbs: 29g
Fiber: 1.5g
Sugars: 8g
Protein: 3g

POINTS® value 3

Orange Fruit

2008-02-12T08:59:00.000-05:00

Submitted By: MrsSalsaburger

1 20 ounce can Pineapple chunks
1 16 ounce can sliced peaches cut into chunks
1 11 ounce can Mandarin oranges
2 Medium Delicious red apples with skin cut into small pieces
2 medium bananas sliced
1 3 ½ ounce package Instant Vanilla Pudding
1 ½ cups 2 % milk
½ 6 ounce can frozen orange juice, thawed until pourable
¾ cup Sour cream

Blend pudding, milk, sour cream, orange juice in blender until smoothe. Pour over fruit, mix gently and refrigerate for minimum 1 hr before serving.

You may use fresh fruit in season, fresh pineapple, berries, etc. Delicious as side with desserts or with brunch.

Struesel Blueberry Muffins

2008-02-12T08:58:00.002-05:00

Submitted By: TracyJean11

These are super yummy! I've made them with a little less sugar, and used applesauce instead of oil to make them a little healthier, but they're best like this.

Muffins:
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
approx. 1/3 cup milk
1 pint fresh blueberries

Topping (approximate measurements):
1/2 cup brown sugar
1/3 cup flour
1/4 cup butter, softened but not melted
1 1/2 tsp cinnamon

Combine flour, white sugar, salt, and baking powder. Pour vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Stir into flour mixture. Fold in blueberries. Pour into greased or lined muffin tins, almost to the top. Mix the topping ingredients together, and sprinkle on top of the muffins. Bake at 400 for 20-25 minutes.

Triple Chocolate Cookies

2008-02-12T08:58:00.001-05:00

Submitted By: Kersbear

The key to the fudgy texture of these cookies is letting them cool directly on the baking sheets. Avoid using bittersweet bar chocolate--the cookies will be too rich and won't hold their shape.

Makes 26 cookies 3 ounces unsweetened chocolate , chopped
1 1/2 cups bittersweet chocolate chips
7 tablespoons unsalted butter , cut into pieces
2 teaspoons instant coffee
2 teaspoons vanilla extract
3 large eggs , at room temperature
1 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon table salt
1 1/2 cups semisweet chocolate chips

1. Melt unsweetened chocolate, bittersweet chips, and butter in heatproof bowl set over saucepan of simmering water, stirring frequently, until completely smooth and glossy. Remove bowl from pan and set aside to cool slightly.

2. Stir coffee powder and vanilla extract together in small bowl until dissolved. Beat eggs and sugar in large bowl with electric mixer at medium-high speed until very thick and pale, about 4 minutes. Add vanilla-coffee mixture and beat until incorporated, 20 seconds. Reduce speed to low, add chocolate mixture, and mix until thoroughly combined, about 30 seconds.

3. Whisk flour, baking powder, and salt together in medium bowl. Using large rubber spatula, fold flour mixture and semisweet chips into batter. Cover bowl with plastic wrap and let stand at room temperature for 20 to 30 minutes until batter firms up (it will more closely resemble thick brownie batter than cookie dough).

4. Meanwhile, adjust two oven racks to upper- and lower-middle positions and heat oven to 350 degrees. Line two large baking sheets with parchment paper. Using 1 heaping tablespoon batter per cookie, place cookies 2 inches apart on prepared baking sheets (see photo, right). Bake until cookies are shiny and cracked on top, 11 to 14 minutes, rotating baking sheets top to bottom and front to back halfway through baking time. Transfer baking sheets to racks and cool cookies completely, on baking sheets, before serving.

Pepperoni Pockets

2008-02-12T08:56:00.000-05:00

Submitted By: CaneWife

tube of pilsbury crescent rolls
pepperoni slices
part skim ricotta
shredded mozzarella
grated parmasen
basil, oregano, italian herbs

Divide the cresecent rolls on a cookie sheet. Place a spoonful of ricotts in the widest part of each piece of dough. Add a piece of pepperoni, mozzarella, parmesan, and herbs to taste. Roll up the dough and pinch the edges closed.

Bake at 350 for about 15-20 minutes or until golden. Serve with your favorite marinara sauce.

Sauteed Chicken with Spinach

2008-02-01T07:59:00.002-05:00

Submitted By: tpatch

A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes.

1 teaspoon white-wine vinegar
1 tablespoon minced shallot
1/2 tablespoon butter
1 tablespoon Dijon mustard
1 teaspoon olive oil
1 boneless, skinless chicken breast half, (6 to 8 ounces)
Coarse salt
Ground pepper
4 cups (about 2 1/2 ounces) baby spinach

1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes.

2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm.

3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce.

4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side.

This recipe can be easily altered for four people.
In step 1, cook 4 chicken breast halves in 1 tablespoon oil.
In step 2, add 1 cup water.
In step 3, use 1/4 cup minced shallot, 1/4 cup mustard, 1 tablespoon vinegar, and 2 tablespoons butter.
In step 4, toss half the sauce with 10 ounces (1 large bag) spinach.

Prep: 15 minutes
Total: 30 minutes

Cajun Chicken Pasta

2008-02-01T07:58:00.001-05:00

Submitted By: KalebsMommy111

4 ounces linguine pasta
2 skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning
2 tablespoons butter
1 red bell pepper, sliced
1 green bell pepper, sliced
4 fresh mushrooms, sliced
1 green onion, chopped
1 cup heavy cream
1/4 teaspoon dried basil
1/4 teaspoon lemon pepper
1/4 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).

Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.

Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Giada's Carbonara

2008-02-01T07:57:00.000-05:00

Submitted By: CaneWife

6 oz pancetta, chopped
2 cups heavy cream (I would try light cream)
1.5 cups grated Parmesan cheese
6 egg yolks (I would probably cut this to 3)
18 oz fresh fettucine
1/2 tsp salt
1/2 tsp black pepper
1.5 cups cooked peas

Cook pancetta in a large, heavy skillet until almost crisp, about 7 minutes. Drain, return to skillet and turn heat to low. In a small bowl, whisk together the cream, cheese and egg yolks. Add the cream mixture to the pan with the pancetta and cook at a very low simmer, stirring often with a wooden spoon.

Bring a large pot of salted water to a boil over high heat. Add fettuccine and cook to taste (2-3 minutes for fresh, 8 for dried).

Drain pasta and add it to the cream mixture with the salt and pepper. Continute cooking over very low heat until the sauce coats the pasta thickly (about 3 minutes - do not boil). Transfer to a serving bowl and enjoy!

Spinach Quiche

2008-02-01T07:55:00.002-05:00

Submitted By: MrsSalsaburger

1 frozen pie shell
1 box frozen spinach, defrosted and drained
½ c. (about 4oz.) Swiss cheese
4 eggs
1 c. milk
Few shakes of salt and pepper
Dash of nutmeg

1. Pierce pie shell with fork. Bake empty pie crust according to directions. Usually about 7-10 mins.
2. Spread spinach on bottom of baked pie shell.
3. Layer cheese.
4. Combine eggs and milk, salt and pepper and nutmeg in separate bowl.
5. Add ½ egg mixture over the spinach and cheese.
6. Layer rest of cheese
7. Add rest of egg mixture.
8. Bake quiche at 400 degrees for 15 minutes to set egg.
9. Turn down over to 350 degrees and bake for 30 mins

Apple Cake

2008-02-01T07:55:00.001-05:00

Submitted By: MrsSalsaburger

2 1/3 cups all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp each of ground cloves and ground nutmeg
1/2 cup soft unsalted butter
1 1/2 cups sugar
2 eggs
4 cups peeled and finely chopped apples (I used 4 small to medium apples)
3/4 cup finely chopped pecans or walnuts (I omitted these)

1. Preheat oven to 325 degrees (I set my oven to 300 because I used nonstick bakeware) Butter and flour a 13x9 inch baking pan (or a Bundt pan)

2. In a large bowl mix together flour, baking soda, salt, and ground spices. In a mixer bowl, or with an electric mixer, cream together butter and sugar until light and fluffy. Add eggs and mix for another minute, until the eggs are blended into the butter and sugar. Reduce the speed to low, and add the flour mixture - a third at a time - just until the dry ingredients are incorporated. The batter will be very thick and stuff.

3. Fold in the apples and nuts and stir just enough to evenly distribute the apples and nuts through the batter.

4. Spoon the batter into the prepared pan, and with a spatula smooth the surface, pushing the batter into the corners of the pan. Bake in preheated oven for 40-50 minutes, checking the cake at 40 minutes with a toothpick. When the top of the cake is firm and in inserted toothpick comes out clean, the cake is done. Cool on a wire rack.

Baked Potato Soup

2008-02-01T07:53:00.001-05:00

Submitted By: mrs.island

4 1/2 baking potatos
1/3 cup butter
1/3 flour
3 cups milk
5 oz. shredded chedder cheese
3/4 tsp. salt
1/2 tsp. black pepper
1/4 cup bacon bits (real, not bacos! i usually cook my own bacon and cut it up, it takes about 4 strips)
2 green onions
8 oz. sour cream

1. cook potatos, cool, and peel
2. melt butter and stir in flour. cook about 1 min. while stirring.
3. Whisk in milk a little bit at a time, so it thickens.
4. Stir in potatos, salt and pepper. Then add *most* of the bacon, onion, and cheese.
5. Stir sour cream and heat through.

Garnish servings with remaining bacon, onion, and cheese.

Buffalo Bleu Cheese Burgers

2008-02-01T07:50:00.000-05:00

Submitted By: MrsSalsaburger

Approx. 20 oz ground turkey
1 egg
1 tablesp Worcester sauce
4-5 drops liquid smoke
salt, pepper, garlic powder, parsley, poultry seasoning if you have it or Italian seasoning
about 5 rounded tsp blue cheese crumbles
A good buffalo wing sauce- Quaker Steak & Lube is good at whatever desired heat you like.

Combine turkey, egg, and salt, pepper, and spices

Form into patties- however you like them; thin or thick
Grill or pan-fry till almost done through.

Slather generously with buffalo wing sauce and place a heaping spoonful of crumbled blue cheese on top of burger. While blue cheese is beginning to melt heat or lightly grill rolls. Take off burgers before cheese completely melted and burger is overcooked- cheese will continue to melt.

Key Lime & White Chocolate Chip Cookies

2007-12-05T10:31:00.000-05:00

Submitted By: Kristin&Adam

1/2 cup butter (room temp)
1 cup sugar
1 egg
1 egg yolk
1.5 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup fresh key lime juice (regular lime juice is ok)
1.5 tsp grated lime zest
1-1.5 cups white chocolate chips
1/2 cup powdered sugar (for decoration)

Preheat oven to 350 F. Grease cookie sheets. In a large bowl, cream butter, sugar, egg & egg yolk until smooth. Stir in lime juice & lime zest. Combine flour, baking powder & salt; blend into the creamed mixture. Add white chocolate chips and blend. Form dough into 1/2 inch balls and arrange on the prepared cookie sheet. Bake 8-10 minutes or until lightly browned. Cool on wire racks. Sift powdered sugar over cookies while still warm.

Asian Style Slaw

2007-11-30T15:35:00.001-05:00

Submitted By: Kristin&Adam

4 Tbsp peanut or canola oil
Juice of two limes
1 Tbsp sriracha, an Asian chili sauce you can find in the international section of your grocery store
1 head napa cabbage, finely chopped or shredded
1/4 cup toasted peanuts
1/2 cup shredded carrots
1/4 cup chopped cilantro

Whisk together the oil, lime juice, and sriracha.

Combine the remaining ingredients in a large mixing bowl and toss with the dressing to coat.

Refrigerate for 20 minutes before serving. The slaw will keep in your fridge for 2 days.

Parmesan Artichoke Dip

2007-11-30T15:33:00.000-05:00

Submitted By: Kristin&Adam

Serve with lower fat, higher-fiber dippers, such as vegetables, baguettes, and low-fat wheat crackers.

4 ounces light cream cheese
1/2 cup light mayonnaise
1 1/2 teaspoon minced garlic
3/4 cup shredded Parmesan cheese
14-ounce can artichoke hearts, drained and chopped
2 tablespoons dry white wine
1/4 cup finely chopped red bell pepper
1 to 2 tablespoons mild chopped canned green chilies

Preheat oven to 350 degrees.

Add cream cheese, mayonnaise and garlic to a small mixing bowl and beat on medium low until blended. Add remaining ingredients and mix well.

Spoon mixture into a 1 1/2 quart casserole or baking dish and bake until bubbly (about 30 minutes).

Yield: 6 servings

Per serving (not including the bread): 164 calories, 6 g protein, 11 g carbohydrate, 10 g fat (4 g saturated fat), 13 mg cholesterol, 4 g fiber, 352 mg sodium. Calories from fat: 55%.

Rum Balls

2007-11-29T10:33:00.001-05:00

Submitted By: CaneWife

Easy, yummy, a bit messy to make, but so very worth it.

2 bags semi-sweet chips
1 can sweetened condensed milk
1/4 cup dark rum

Melt chips and milk in saucepan on medium heat. When melted, removed from heat and add rum to taste. Chill 1-2 hours, then roll into balls. Coat with cocoa, nuts or sprinkles.

Chocolate Peanut Butter Bars

2007-11-29T09:54:00.000-05:00

Submitted By: TracyJean11

2 1/2 cups graham cracker crumbs
1 cup peanut butter
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups confectioners' sugar

In a medium bowl, stir together graham cracker crumbs, confectioners' sugar, peanut butter and melted butter. Press firmly into the bottom of a 9x13 inch pan. Melt chocolate chips over a double boiler or in the microwave, stirring occasionally. Spread melted chocolate over the crumb crust. Chill for about 5 minutes, then cut into bars before the chocolate is completely set, then chill until ready to serve.

Squash Casserole

2007-11-29T09:48:00.001-05:00

Submitted By: mrs.island

2 lbs of yellow squash, cooked and squished
1 can cream of chicken soup (I'm going to try it this year with cream of celery)
1 carrot, finely grated
1 cup sour cream
1/2 package stuffing mix
6 tbsp butter (melted)
salt and pepper

mix all ingredients except 1/2 the stuffing mix & butter)

put into greased 2 qt. casserole dish

mix remaining stuffing and butter and layer on top

bake @ 350 for 30 min (at 20 min check to see if topping is getting to brown, if so, cover with foil)

This recipe freezes great, and IMO tastes better when it's been frozen/refrigerated and re-heated. I'll make 2 next week and freeze one for x-mas.

Steak, Mushrooms & Pesto Toast

2007-11-29T09:46:00.000-05:00

Submitted By: CaneWife

1 Bakery baguette
1 1/2 pounds top sirloin steak (I use skirt steak)
1 teaspoon seasoned pepper
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil, divided
8 ounces pre-sliced baby portabella mushrooms (rinsed)
5 fresh garlic cloves
1 tablespoon basil pesto

Cut baguette diagonally into 1-inch thick slices; set aside.

Preheat large sauté pan on medium-high 2–3 minutes. Cut steaks into 4 portions; sprinkle both sides with seasoned pepper and salt (wash hands). Place 1 tablespoon of the oil in pan; swirl to coat. Add steaks (wash hands); cook 5 minutes. (Do not turn steaks.)

NOTE: Steaks can also be grilled; time will be about the same. Prepare mushrooms and bread on stovetop following instructions below.

Turn steaks; add mushrooms around steaks. Crush 3 cloves of the garlic, using garlic press, into pan over mushrooms. Use knife to remove garlic from bottom of press. Cook 4–5 more minutes or until steaks reach an internal temperature of 145°F for medium-rare. (Adjust time as needed for desired doneness.) Remove steaks and mushrooms from pan, reserving drippings in pan, and cover to keep warm.

Reduce heat to medium; add remaining 2 tablespoons oil and pesto to drippings. Crush remaining 2 cloves garlic, using garlic press, into pan and swirl to mix. Place bread slices in pan and cook 3–4 minutes, turning once, or until toasted. Serve with steaks.

Creamy Tarragon Potato Salad

2007-11-29T09:45:00.000-05:00

Submitted By: GatorHightowers

1 bag of red potatoes (or your fave kind)
1/2 cup mayo
1/3 cup sour cream
Fresh Tarragon
1/2 red onion diced
2 tbsp dijon mustard
salt and pepper to taste
3/4 diced celery (optional)

I slice the potatoes into 1/4 inch thick pieces, but you can cut them into chunks if you want. Cut the potatoes and boil them until soft.

Finely chop the tarragon (food processor works great) until you have about 1 1/2 tbsps of the herb

Mix mayo, sour cream, mustard, onion, celery and tarragon in a large bowl.

When potatoes are done, rinse them and let them cool for a bit. Then mix in with the mayo mixture. Chill in the fridge. Salt and pepper to taste.

Note: Tarragon has a very strong, distinct taste/smell. Some people love it, some don't. If you're sketched out by it, you can substitute dill. Both ways are delicious. My favorite thing to do is mix the leftover chopped tarragon and extra onion into ground beef for burgers. And make extra of the mayo/sour cream/mustard sauce for the buns. Enjoy!

Feta Potato Wedges

2007-11-29T09:44:00.000-05:00

Submitted By: npayne

2 Lbs russet potatoes, sliced into wedges
1 1/2 tbsp olive oil
2 tsp oregano, chopped
4 garlic cloves, minced
salt and pepper to taste
8 oz. feta cheese

Preheat a baking sheet or roasting pan in a 400 degree oven

Toss potatoes with oil, garlic, oregano, pepper and salt

Spread the potatoes in a single layer on the pan

Roast the potatoes in the oven until browned (on 1 side), about 15 minutes

Flip the potatoes and cont. roasting until golden brown on the second side and tender, about 15 minutes

Sprinkle crumbled feta on potatoes before serving.

(You can substitute parmesan cheese for feta cheese)

Spinach Patties

2007-11-29T09:40:00.000-05:00

Submitted By: CaneWife

1 10oz box frozen, chopped spinach, cooked & drained (bone dry)
1 egg
1/4 cup italian breadcrumbs
1/4 cup parmesan cheese
1 small onion, minced
2-3 cloves garlic, minced
salt, pepper, italian herbs to taste
3 tbsp olive oil

Saute onion & garlic until glassy.

Combine spinach, onion, garlic, breadcrumbs, cheese and herbs.

Heat olive oil in a frying pan. Drop heaping spoonfuls of spinach mixture into oil. Cook until browned on one side and flip, until browned on the other. Let rest on a paper towel to blot out extra oil and serve.

They are good hot and cold. Also, the original recipe called for the mixture being stuffed into italian peppers, sliced lengthwise, but I'm not a big fan of cooked peppers, so this is my version.

Florentines

2007-11-29T09:37:00.000-05:00

Submitted By: Sara_18

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons all-purpose flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping:
Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.

For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Southern Comfort Cake

2007-11-12T15:44:00.001-05:00

Submitted By: GatorHightowers

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup milk
1/2 cup vegetable oil
1/2 cup Southern Comfort liqueur
1 1/2 cups chopped walnuts

Preheat oven to 350 degrees F (175 degrees C). Spray one 9 inch bundt pan with non-stick cooking spray. Combine the cake mix, instant vanilla pudding, eggs, milk, oil, Southern Comfort and chopped walnuts. Beat for 2 minutes. Then pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cake cool in pan for 10 minutes then invert onto a cake dish and enjoy.

Glaze: Melt butter in a pan. Add water and sugar; boil for 3-4 minutes stirring constantly. Remove from heat. Stir in 1/4 cup Southern Comfort and mix thoroughly. Pour half of it over the cake. Wait awhile. Reheat glaze and put more on the cake. Repeat until glaze is gone.

This cake is awesome and it can be modified in so many ways. I've made it with orange extract, craisins, blueberry compote sauce .... so good!

Tortelinni Primavera

2007-11-12T15:43:00.000-05:00

Submitted By: KenleyB

1 cup mushrooms, chopped
½ cup chopped onion
1 garlic clove, minced
2 tbsp. margarine
10 oz. frozen chopped spinach, thawed and drained
8 oz. cream cheese
1 tomato, chopped
¼ cup milk
¼ cup parmesan cheese
1 t. Italian seasoning
salt and pepper, to taste
family size cheese-filled tortellini, cooked and drained

Heat margarine in a skillet. Add mushrooms, onion and garlic and sautee. Add all remaining ingredients except tortellini. Heat until all have melted together and are well blended. Cook until the mixture just begins to boil, stirring occasionally. Stir in tortellini

Apricot Chicken

2007-11-12T15:42:00.001-05:00

Submitted By: Lcrase06

1 1/2 c. apricot preserves
1 cup Russian dressing
1 envelope dry onion soup mix
6 chicken breasts
1 tsp. pepper

Mix 1st 3 ingredients together. Place chicken in bottom of slow cooker; pour mixture over chicken. Cook on high 1 hour; reduce heat to low and cook 3-4 hours.

Wanna-Be Alice Springs Chicken

2007-11-12T15:40:00.000-05:00

Submitted By: Soon2BMrsMelvin

pour olive oil in skillet, let get really hot

take chicken breasts (for however many you are serving) and lightly coat in flour, salt and pepper.

place in skillet and cook about 3 minutes on each side, or until chicken is cooked throughout.

When done with chicken, take out of skillet, and cook some mushrooms.

Then take a BBQ sauce you like and brush onto the chicken breasts.

take cheese (i used fresh mozz cheese) and spread over chicken w/ bbq sauce.

Then top with mushrooms. This turned out really well and was super easy!

Tequila Shrimp Pasta

2007-10-31T21:57:00.001-04:00

Submitted By: GatorHightowers

1 box of pasta (any kind works, but I prefer linguine)
1 lb of uncooked shrimp, peeled and de-veined
3/4 cup diced white onion
1 bell pepper juliened (any color--green works well)
1/2 cup sun-dried tomatoes, chopped
1/2 cup tequila (the alcohol cooks out--you can substitute white wine if you want)
1 cup heavy whipping cream (plus extra)
salt and pepper
fresh cilantro
garlic
olive oil

1. Bowl your pasta and set aside

2. heat the olive oil in a large skillet over medium high and add onions, garlic and sun-dried tomatoes. Cook until the garlic and onions are browned.

3. Add the tequila and bring almost to a boil; add the shrimp and peppers and sautee until the shrimp are cooked. It's important not to overcook the shrimp b/c they will become tough.

4. Lower the heat to simmer and mix in the heavy cream, stirring frequently to create a cream sauce--if it's to thin, you can add flour; too thick, add more cream or milk--be sure to add each a little at a time. The longer you leave the sauce on the heat, the more it will reduce/thicken--leave it on until the sauce is a consistency that you desire.

5. Season the sauce with salt and pepper and any other spices to taste--I kind of experiment every time I make this.

6. Pour the shrimp and sauce over the pasta, garnish with cilantro and serve.

The sauce usually thickens quite a bit in the fridge, so I keep some extra cream on hand for warming up leftovers.

Rolo Pretzels (aka Crack Bites)

2007-10-31T21:56:00.001-04:00

Submitted By: jenniah429

Preheat oven to 200 degrees. Line a cookie sheet with waffle-cut pretzels. Place a rolo candy on top of each pretzel. Place sheet in oven for 5 minutes.

After 5 minutes, remove from oven. Press another waffle-cut pretzel on to each rolo (chocolate should be slightly soft). Place in refrigerator until chocolate is hardened. Enjoy :)

(I have also seen this recipe using almonds or other toppers after taking rolos out of oven.)

Praline Pumpkin Dessert

2007-10-31T21:55:00.000-04:00

Submitted By: CAbrideinFL

1 can (15 oz) pumpkin (not pumpkin mix)
1 can (12 oz) evaporated milk
3 eggs
1 cup granulated sugar
4 tsp pumpkin pie spice
1 package (1 lb 2.25 oz) golden vanilla cake mix with pudding*
1.5 cups chopped pecans
3/4 cup margarine or butter, melted

*I couldn't find the cake mix with pudding in it and just used regular and that worked fine.

Heat oven to 350 degrees. Grease bottom and sides of a 13x9 pan.

Beat the pumpkin, milk, eggs, sugar and 4 tsps of pumpkin pie spice in a medium bowl with a wire whisk. Pour into the greased pan.

Spring the dry cake mix over the pumpkin mixture. Sprinkle with the pecans. Pour the melted butter evenly over the top of the dessert.

Bake 50-60 minutes or until a knife inserted in the center comes out clean. Place pan on a wire cooling rack. Cool slightly.

Note: I actually think the next time I will make this, I will put it on a layer of ginger snap crust to give it some structure.

The recipe suggests serving with whipping cream.

Almost-Like-Starbucks Pumpkin Cream Cheese Muffins

2007-10-31T21:53:00.000-04:00

Submitted By: Mrs.LinZL

3 cups flour
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves (I omitted)
4 tsp pumpkin pie spice
Pinch of cardamom (optional) (I omitted)
1 tsp salt
1 tsp baking soda
4 eggs
2 cups sugar
2 cups canned pumpkin
1 1/4 cups vegetable oil
8 oz package cream cheese***
Chopped nuts** (walnuts, pecans) (optional)

Preheat oven to 350. Mix ingredients together except cream cheese and nuts. Fill muffin tins (greased or paper cups) half full. Put 1-2 tsp cream cheese in the middle, pressing down. Sprinkle with 1 tsp chopped nuts. Bake at 350 for 20-25 minutes, until a toothpick comes out clean from the muffin part (do not touch the cream cheese!). Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools, as it is very very hot.

Makes 24 muffins.

Put the entire tub or brick of cream cheese on a piece of tin foil, and shape it into a long log. Put it in the freezer while you mix and fill the pans, up to an hour. Unwrap and cut with a sharp knife. If the disks are too big around, cut thick slices and then cut them in half. This keeps the cream cheese in one big lump, and also lets you push it down into the batter.

**Starbucks uses chopped pumpkin seeds, which are very good if you can find them.

***Mix the cream cheese with a 1/2 c powdered sugar and 1 tsp of vanilla, place on plastic wrap and roll up (kinda like a thin version of a roll of cookie dough.)

Sweet Potato Souffle

2007-10-31T21:52:00.000-04:00

Submitted By: CaneWife

3 cups cooked, washed sweet potatoes
1 cup sugar
3 eggs, slightly beaten
1/2 cup milk
1/2 stick butter
1 tsp vanilla

Combine all ingredients and pour into buttered baking dish. Top with:

1 cup brown sugar
1/2 stick butter
1/2 cup self-rising flour
1 cup chopped pecans

Mix and blend by and and spread on sweet potato mixture. Bake in 350 degree oven until topping is light brown, 15-20 minutes.

Microwave Chocolate Fudge

2007-10-31T21:49:00.000-04:00

Submitted By: Soon2BMrsMelvin

2 pkgs bakers semi sweet chocolate
1 can sweetened condensed milk
2 tsp vanilla
1 cup mini marshmallows

Microwave chocolate and milk in a large bowl on high for 2-3 minutes, stirring halfway through heating time.

Stir until chocolate is completely melted.

Stir in vanilla and marshmallows.

Spread into greased 8-in square pan. Refrigerate until firm.

Jenni's Salsa Chicken

2007-10-31T21:48:00.000-04:00

Submitted By: jenniah429

3-4 boneless chicken breasts
1 can of corn, drained
1 can of black beans, partially drained
2-3 cups of salsa
shredded cheddar cheese

In a 7x11 glass baking dish, mix the corn and black beans together to layer the bottom of the dish.

Place the pieces of chicken in the dish on top of the mixture.

Cover chicken with salsa. Top with cheddar cheese.

Bake covered at 350 for about 40-45 minutes.

Rice Pudding

2007-10-31T21:47:00.002-04:00

Submitted By: PGHWIFE

Makes 4

3 cups whole milk
1/2 cup Arborio rice
1/2 vanilla bean, seeds scraped and reserved
3/4 cup heavy cream
1/4 cup cup granulated sugar and 1/4 teaspoon coarse salt
2 large egg yolks
Pinch of ground cinnamon, plus more for sprinkling
1/4 cup turbinado or other raw sugar

Preheat oven to 350 degrees. Put milk, rice, and vanilla bean and seeds into a medium saucepan. Bring to a simmer. Cook, stirring occasionally, until rice has absorbed most of the liquid, 15 to 20 minutes. Remove from heat. Discard vanilla bean.

Whisk cream, granulated sugar, salt, yolks, and cinnamon in a bowl. Pour into rice mixture, stirring constantly. Return to heat; bring to a simmer. Divide among four 6-ounce ramekins set in a roasting pan; add boiling water halfway up sides.

Bake until almost set, 15 minutes. Let cool 10 minutes.

Sprinkle tops with raw sugar, dividing evenly. Using a kitchen torch, caramelize sugar. Sprinkle with cinnamon.

Saucy Baked Chops

2007-10-31T21:47:00.001-04:00

Submitted By: Kersbear

4 bone-in center-cut pork chops (1 lb)
1/2 cup Kraft original barbecue sauce (we use sticky fingers or Ray's instead)
2 Tbsp. orange marmalade
1tsp. ground ginger
1 tsp garlic powder

Preheat oven to 400 degrees.
Place chops in 8 inch sq. baking dish.
Mix together the other ingredients and spoon evenly over chops.
Cooke for 45 minutes, or until chops are fully cooked (160 degrees)

5 Minute Chocolate Peanut-Butter Pie

2007-10-31T21:46:00.000-04:00

Submitted By: GatorHightowers

Oreo pie crust
Instant Chocolate Pudding
Cool Whip
3/4 cup peanut butter
Milk (enough for pudding recipe)
2 oreos (optional)

Melt peanut butter in the microwave and pour into crust - spread around.

Make pudding according to the recipe on the box and pour over the peanut butter.

Chill for at least 2 hours, preferrably over night.

Top with cool whip and crumbled oreos.

Curried Ketchup

2007-10-31T21:45:00.000-04:00

Submitted By: Klooti

This is a great to substitute anytime you'd use ketchup, but it's REALLY yummy with sweet potato french fries and also as a dip for shrimp.

1 pint cherry tomatoes
1/2 c red wine vinegar
1/4 c sugar
2-3 tsp curry powder (be sure to use the powder and not the paste)
1 tsp salt
1/4 tsp pepper
tiny bit of ground cloves

Put tomatoes, vinegar, sugar, curry, s/p, and cloves into a saucepan. Bring to a boil over high heat and cook until the tomatoes pop open and break down a little, ~10-13 min. Pour the mixture into a food processor and pulse until smooth. You can use it hot or cold.

Lydia's Easy Pasta Salad

2007-10-31T21:44:00.002-04:00

1 box of "Suddenly Salad" original

Make according to box.

Add a little mayo to the mix.

Add carrots, celery, broccoli, sliced cherry tomatoes, and mozxarella cheese crumbles or cubes!

Instead of the topping they include, I use regular parmesean cheese.

Caramel-Peanut Butter Dip

2007-10-31T21:44:00.001-04:00

Submitted By: Manalyzer (Amanda)

30 caramels
1-2 tsp of water
1-2 tbsp of peanut butter

Melt the 30 caramels in the microwave with the water. Stir and add the peanut butter. Stir again.

You can also add crunchy peanuts to it to get a crunchy flavor.
Then, use the dip and serve with either apples or apple chips.

It sounds really yummy! If anyone tries to make this before me, let me know how it goes. Oh...and I may have the amount of peanut butter wrong...so go with your instincts.

German Chocolate Bars

2007-10-31T21:41:00.000-04:00

Submitted By: CAbrideinFL (Nancy)

Bake at 350° for 20-25 minutes

Bar:
1 box (17.6 oz) brownie mix with milk-chocolate chunks
1 large egg
1/3 cup vegetable oil
1 tsp coconut extract
½ cup chopped sweetened flake coconut
½ cup chopped pecans

Frosting:
¾ cup sugar
5 tbls unsalted butter, cut up
1 can (5 oz) evaporated milk
2 egg yolks
1 cup sweetened flake coconut
¾ cup chopped pecans
½ tsp vanilla extract

Directions:

1. Bar: Heat oven to 350°. Line a 13X9X2 inch baking pan with nonstick foil.

2. In a large bowl, stir together brownie mix, egg, ¼ cup water, oil and extract just until smooth. Stir in coconut and nuts. Spoon into prepared pan, spreading to edges.

3. Bake bar at 350° for 20-25 minute, or until center is set

4. Frosting: In a small saucepan, combine sugar, butter, evaporated milk and egg yolks. Cook over medium- high heat, whisking, until very bubbly and thickened, 13-15 minutes. Stir in coconut, nuts and vanilla cook 2 more minutes.

5. After removing bar from oven, pour warm frosting over top, spreading to edges. Cool 20 minutes ton wire rack at room temperature. Chill slightly, or until ready to serve. Use foil to lift bar from pan for easier slicing.

Halloween Crisp Candy Corn Treats

2007-10-31T21:40:00.001-04:00

Submitted By: Sara_18 (Sara)

Ingredients for Halloween Crisp Candy Corn Treats
1/2 cup Butter 3/4 cup Miniature chocolate chips
10 cups Crispy rice cereal Candy pumpkins
9 cups Miniature marshmallows Orange food coloring can be omitted
2 cups Mixture of candy corn

Melt butter and marshmallows; stir until smooth. In a large bowl, mix rice cereal, candy corn and miniature chips together. Add orange food coloring to marshmallow mixture, or squirt over cereal in bowl. Add marshmallow mixture to cereal mixture; stir quickly to combine. Spread on a large buttered jelly roll pan; press with buttered hands. While warm, press on candy pumpkins spaced 1 to 1/2-2 inches apart. Refrigerate and cut into squares. Note: these are great for school treats for the classs halloween party.

Artichoke Dip

2007-10-09T13:54:00.000-04:00

Submitted By: mrs.island (Jessica)

1 can artichoke hearts
1 cup shredded parm cheese
3/4 cup mayonaise
sprinkle of garlic salt

Drain artichoke hearts and mush up with your hands (some people like to put them in the food processor but I like mine chunky, it's your personal preference) add mayo, 3/4 cup parm cheese, and garlic salt and mix, put in a baking dish (one on the smaller side, I usually use an 8x8 square glass dish) sprinkle remaining pram cheese on top, bake @ 350 for 20 minutes or until top is brown and bubbly

Broccoli Casserole

2007-10-09T13:53:00.002-04:00

Submitted By: Soon2BMrsMelvin (Lydia)

4 packages frozen broccoli cooked and drained
3/4 stick margarine
8 oz velveeta cheese

topping:
1 stick margarine, 1 1/2 rolls ritz crackers

mix ingredients (not topping) in 9x13 dish.
mix topping (melt your margarine) in seperate bowl, sprinkle on top of broccol and bake 350 for 20 minutes.

Roasted Potatoes

2007-10-09T13:53:00.001-04:00

Submitted By: Soon2BMrsMelvin (Lydia)

1 1/2 pounds new potatoes, quartered
2 tablespoons olive oil or vegetable oil
1 garlic clove, minced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon pepper

shake in a bag, pour into ungreased pan, bake uncovered at 450 for 35 minutes (shake the pan about every 10 minutes to evenly cook). remove from oven and cover with foil to keep warm!

Grilled Chicken Marinade

2007-10-09T13:51:00.000-04:00

Submitted By: Soon2BMrsMelvin (Lydia)

1/4c soy sauce
3 tbsp lt.brown sugar
1/2 tbsp garlic powder
1/2 tbsp season salt
3 tbsp distilled white vinegar

(this is also really good if you on grilled fresh pineapple

Thyme Chicken

2007-10-09T13:50:00.000-04:00

Suhmitted By: Mrs.LinZL (Lindsey)

1 pkg chicken breasts, or chicken tenders
4 tbsp butter/margarine
1-1/2 tbsp minced onion
1 large can cream of mushroom soup
1 large can cream of chicken soup
1/2 tsp ground thyme (the powder stuff)

Preheat oven to 350. Brown chicken in skillet in 2 tbsp butter, remove and place in casserole dish. Add remaining butter and onions to skillet and cook on med-high until onions are done. Add in both cans of soup and stir. Stir in Thyme and let simmer for 5 minutes (you can also add about 1/3c of white wine to it at this point for a little different taste). Pour soup mix over chicken. Cover and bake for 45 min.

This is great served over rice.

Pumpkin Cheesecake Brownies

2007-10-09T13:44:00.000-04:00

Submitted By: KenleyB (Kenley)

Since it is technically fall now i thought i would post a seasonal recipe. These are Fing awesome!! This recipe you make the brownies batter from scratch, but you can use box brownie mix also in place of it( which is what I normally do, the less time preparing the damn things the quicker I can start eating them:) Enjoy.

Pumpkin-Spice Cheesecake Brownies
Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp salt
2 tsp cinnamon

Cheesecake Batter
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 tbsp flour
1/2 cup pumpkin puree
1/4 tsp pure vanilla extract
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Peanut Coconut Sauce

2007-10-09T13:43:00.000-04:00

Submitted By: CAbrideinFL (Nancy)

You can use the extra sauce from this on Lindsey's Thai Chicken Pizza.

1 can coconut milk, or coconut cream
½ jug of peanut butter, (1 lb, 2 cups, or more)
crushed red pepper and/or curry powder
cornstarch and water to thicken
soy sauce (1/2 cup or so)
garlic

Cook in own pan on med/low heat until peanut butter melted and fully mixed. Serve over bell peppers and shrimp, chicken, or beef, all over noodles or rice.

Hash Brown Casserole

2007-10-09T13:42:00.001-04:00

Submitted By: CAbrideinFL (Nancy)

2 lb hash browns
½ cup melted butter
1 tsp salt
1 tsp pepper
1 can cream of mushroom soup
¼ cup chopped onion
1 pint sour cream
10 oz shredded cheese (sharp and pepper jack)

mix and bake in a greased pan for 1 hr at 350°

Brian usually cuts up an onion and puts it in there. He also usually puts it together the night before. A bit before we are ready to get up one of us will go and put it on and then it is ready when we actually do get up.

Easy Eggplant Parmesan

2007-09-25T12:57:00.000-04:00

Submitted By: CAbrideinFL (Nancy)

Slice an eggplant into half-inch thick slices. Coat with olive oil. Place on a grill for 10 mins each side. Transfer to baking dish. Cover with marinara sauce and top with mozerella cheese. Place in 350 degree oven for 30 mins.

The Best Chicken Dish

2007-09-25T12:56:00.000-04:00

Submitted By: Lcrase06 (Lauren)

Colorful and full of flavor, this is sure to become a favorite! Chickpeas and sweet red pepper accent this well-seasoned sauce. Delicious served over rice or pasta.

Ingredients:
1 tablespoon cooking oil
1 pound lean ground chicken
1 (19-ounce) can of chickpeas (garbanzo beans), rinsed and drained
1 cup finely chopped onion
1/4 teaspoon salt
1/3 cup sun-dried tomato pesto
1 tablespoon all-purpose flour
1 (14-ounce) can of diced tomatoes (with juice)
1 tablespoon balsamic vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon salt
4 cups chopped red pepper
1 cup finely chopped zucchini (with peel)

Directions:
Heat cooking oil in large frying pan on medium. Add ground chicken. Scramble-fry for 5 to 10 minutes until no longer pink. Drain. Transfer to 3 1/2 to 4 quart slow cooker.

Add chickpeas, onion and first amount of salt. Stir.

Stir pesto into flour in small bowl until smooth. Add next 4 ingredients. Stir well. Pour over chicken mixture. Stir well. Cover. Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.

Add red pepper and zucchini. Stir. Cover. Cook on High for 30 to 45 minutes until red pepper is tender-crisp.

Sundried Tomato Rosemary Bread

2007-09-25T12:50:00.002-04:00

Submitted By: mayerfan83 (Kenley)

I dont own a breadmaker but love fresh bread, and this one is super easy and everyone loves it. Anything with rosemary makes the whole house smell good while its cooking. Its super good with spinach dip (publix has a good spin dip in the deli section)

Sundried tomato rosemary bread

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/4 cup sugar
2 -3 tablespoons rosemary garlic seasoning blend
1/4 cup finely chopped sundried tomatoes
1 (12oz) can or bottle of beer
cooking spray to grease loaf pan

Lightly grease loaf pan with cooking spray.
Preheat oven to 350 degrees.
Combine all remaining ingredients except beer in a large bowl.
Pour beer into the mixture and stir thoroughly - don't overmix!
Pour bread bater into greased loaf pan.
Bake 50-55 minutes in preheated oven.
Remove from oven and allow to cool before slicing.

Serve with your favorite dip, with cheese or cut in cubes & bake for herbed croutons

Salsa Chicken

2007-09-25T12:50:00.001-04:00

Submitted By: SwimFly12_03 (Terikay)

4 chicken breasts
1 package taco seasoning
1 can cream of mushroom soup
1-2 cups of salsa (mild, medium, hot, your choice)
4 oz. light or non-fat sour cream

Add all of the ingredients in order to crockpot EXCEPT sour cream. Cook on High 4 hours or Low 7-8 hours. Remove from heat and stir in sour cream just before serving.

I serve over brown rice with black beans but there are all kinds of alternatives. My husband loves shredding the chicken and placing over nachos. There's also an abundance of things you can add to the crockpot: corn, black beans, green chilies, enchilada sauce, etc.

Baked Chicken and Rice

2007-09-25T12:49:00.001-04:00

Submitted By: Lcrase06 (Lauren)

1 cup long-grain rice
1 14.5-ounce can diced tomatoes, undrained
1 cup low-sodium chicken broth
1/2 cup fresh orange juice
1 cup fresh flat-leaf parsley leaves, roughly chopped, plus more for garnishing
1 medium yellow onion, thinly sliced
1 clove garlic, thinly sliced
1/2 teaspoon ground cumin
1 1/4 teaspoons kosher salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
4 boneless, skinless chicken breasts, cut in half

Heat oven to 400° F.

In a large bowl, combine the rice, tomatoes and their juices, broth, orange juice, parsley, onion, garlic, cumin, 3/4 teaspoon of the salt, 1/4 teaspoon of the black pepper, and the red pepper (if using). Transfer to a 9-by-13-inch baking dish.

Rinse the chicken and pat dry. Season with the remaining salt and pepper. Nestle the chicken pieces among the rice mixture. Cover the dish tightly with foil. Bake until the chicken is cooked through, about 35 minutes. Remove from oven. Let stand for 5 minutes. Spoon the rice and chicken into individual bowls. Sprinkle with additional parsley.

Light Fettuccine Alfredo

2007-09-25T12:48:00.001-04:00

Submitted By: CaneWife (Jenn)

1 pound fresh linguine
1 1/2 teaspoons cornstarch
1 cup fat free milk
1 tablespoon butter
1/4 cup light cream
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper to taste. Toss and thicken more. Serve immediately.

Thai Chicken Pizza

2007-09-14T11:11:00.000-04:00

Submitted By: Mrs.LinZL (Lindsey)

1 package pizza dough (I usually use the publix fresh kind, but you can use the pillsbury or even the boboli already baked stuff)
1 cup matchstick carrots
1-1 1/2 c. diced sauteed chicken
Peanut Sauce (found on the ethnic food aisle)
1/4 c. chopped scallions 2c. shredded mozzarella cheese

Roll out pizza dough, per directions on package. spread desired amount of Peanut sauce over crust avoiding the edges (the sugar in the sauce burns easily) spread chicken, carrots and scallions evenly over sauce, cover evenly with cheese. Bake according to pizza dough directions. I LOVE this pizza! it's such a different twist on an old favorite! You can also make it and cut it into squares for a great appetizer!

Chocolate Cinnamon Bread

2007-09-14T09:28:00.000-04:00

Submitted By: Kristin&Adam (Kristin)

I can't take credit for this one, its from Starbucks :)

Ingredients for Chocolate Batter:
3 sticks unsalted butter, at room temperature
3 cups granulated sugar
5 large eggs, at room temperature
2 cups all-purpose flour
1 1/4 cups Dutch processed cocoa
1 tablespoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
1/4 cup water
1 teaspoon vanilla extract

Ingredients for Coco-Spice Sugar Crust:
1/4 cup granulated sugar
3/4 teaspoon ground cinnamon
1/2 teaspoon Dutch-processed cocoa powder
Pinch of ground ginger
Pinch of ground cloves
1/4 cup decorating or sparkle sugar

Preheat the oven to 350. Grease to 9 x 5 x 3 inch loaf pans and line the bottom of the pans with parchment paper.In the bowl of an electric mixer, cream together the butter and sugar with the paddle attachment on medium speed, until light nd creamy, about 5 minutes. Add the eggs one at a time, beating until each egg is completely incorporated before adding the next and scraping down the sides of the bowl several times.

Meanwhile, in a medium bowl, sift together the flour, cocoa, cinnamon, salt, baking powder and baking soda.

In another bowl, whisk together the buttermilk, water and vanilla. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture to the butter, beginning and ending with the flour and beating just until blended.

Divide the batter between two pans, shake the pans to even the tops and set aside.In another small bowl, whisk together the sugar, cinnamon, cocoa, ginger and cloves. Sprinkle the surfaces of both batters with the decorating sugar. Sprinkle with cocoa-sugar mixture, dividing evenly. Bake until a toothpick inserted in the center comes out clean, abotu 45 to 50 minutes. Let cool completely, run a thin knife around the sides to release the bread and remove from pans.

Stuffed Peppers

2007-09-07T09:04:00.001-04:00

Submitted By: CaneWife (Jenn)

I know not everyone loves stuffed peppers, but these are really, really good (and easy, too). Enjoy!

*1 lb. ground turkey
*12 oz. sausage (your choice), taken out of the casing
*1 can stems & pieces mushrooms
*14.5 oz can diced tomatoes
*8 oz tomato sauce
*pepper, salt, garlic & italian seasoning to taste
*bell peppers (the recipe calls for this to be parboiled but I prefer to not)
*1 cup cous cous
*2tbsp butter
*1 cup italian breadcrumbs

1. Preheat oven to 425
2. Heat up saucepan and saute ground turkey and sausage with salt, pepper, garlic & seasonings.
3. When meat is cooked, drain, and add drained mushrooms, diced tomatoes, tomato sauce and cous cous. Cook for three minutes
4. Slice peppers lengthwise, scrape out middle and lay in a baking dish.
5. Melt butter and breadcrumbs together.
6. Stuff peppers with meat mixture, top with crumbs.
7. Bake for 10-15 minutes

Oven Omelet

2007-09-07T09:02:00.000-04:00

Submitted By: adarlingzta (Amy)

This can feed a ton of people (I last fed 30 with it!) so obviously scale back for a family. This is great for Christmas morning or something when you have tons of people over but dont feel like cooking a whole lot. This also used to feed about 35 of us in my last office. She used a bigger pan and made it thinner to go further (2 doz). I hope that makes sense.... The one I made was nice and thick since I used more eggs.

2-3 dozen eggs
1 or 2 cups cheese
16oz sour cream
1 or 2 cups ham, bacon or browned sausage
1 stick of melted butter
salt and pepper to taste
(cup or so of anything else you might want in an omelet)

Mix eggs and sour cream first then add everything else.
The whole thing can be mixed the night before if you want. It just take a little longer to cook b/c it will be cold and in cold pans.

Use 2 9x13 pans sprayed with non-stick spray

Bake @ 350 for about 30 minutes or until eggs are cooked. Large pans may take a little longer.

Again, cut back for family. I estimate 2-3 eggs per person depending on how much other stuff you are adding. For 5 of us at Christmas, I use 1 doz eggs, 1c cheese, 8 oz sour cream, 1c ham and 1/2 stick butter.

Chocolate Chip Cookie Dough Dip

2007-09-07T08:57:00.000-04:00

Submitted By: mayerfan83 (Kenley)

This is sooo good, my friend makes it all the time for us. It tastes like actual cookie dough. We "dip" things like nila wafers, chocolate chip cookies, cholate grahm crackers, and hersheys bars into it.

Chocolate Chip Cookie Dough Dip

1/2 cup (1 stick) butter
1/3 cup brown sugar
1 tsp. vanilla extract
1 (8-oz) pkg cream cheese
1/2 cup confectioner's sugar
3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in vanilla extract and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chips, if you choose.
.
**Note: after refrigerating the dip it will be pretty solid and un-dippable so make sure to remove it from the refrigerator about 15-30 minutes before you plan on serving it, so it has time to soften up.

Paula Dean's Eclair Cake

2007-08-31T09:11:00.000-04:00

Submitted By: Mrs.LinZL (Lindsey)

(1-pound) box graham crackers
2 (3 1/4-ounce) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8-ounce) container frozen whipped topping, thawed
Frosting
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 tablespoons butter, softened
1/3 cup milk
2 teaspoons light corn syrup
2 teaspoons pure vanilla extract

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.

Penne Rustica

2007-08-31T09:05:00.000-04:00

Submitted By: mayerfan83 (Kenley)

I cant take credit for this, I had it at our friends house over the weekend and it was SOO GOOD!! Tasted like something you would get in an restaurant.

1tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
6 cloves garlic, chopped
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl.

Sun-Dried Tomato Alfredo

2007-08-31T09:01:00.000-04:00

Submitted By: Soon2BMrsMelvin (Lydia)

4 chicken breast diced or cut into strips (You can also choose to serve these sauteed in a little garlic on the side of the pasta)

bowtie pasta (per serving size on box for amount of guests)

1 bag of sun dried tomatoes

1 1/2 cup sliced mushrooms

You can either choose to make homemade alfredo (recipe follows) or use alfredo in a jar.

Cook chicken and pasta according to your liking.

Sautee mushrooms and sun-dried tomatoes.

Add spices such as oregano and a fresh basil leaf.

And some garlic.

Add in alfredo sauce and combine all ingredients.

Here is my homemade alfredo recipe..

1/2 cup butter
1 cup heavy cream
1 cup sour cream
1 cup fresh grated parmesan cheese
1/2 cup chopped fresh parsley
salt and pepper to taste

Melt butter in a heavy saucepan, add cream.

Stir until cream is warmed through - do not boil!!!

Add sour cream and stir to mix.

Add your noodles and whatever else is going into the mix, then add cheese and parsley.. it is SOOOOOOOO GOODDDD!!!

Buffalo Chicken Dip

2007-08-24T10:18:00.002-04:00

Submitted By: jacmdb (Melanie)

2 (10 ounce) cans chunk chicken, drained (you can also shred 1 lb of cooked chicken breasts)
2 (8 ounce) packages cream cheese, softened (I use lowfat)
1 cup ranch dressing (lowfat works too)
3/4 cup pepper sauce (such as Franks Red Hot Wing Sauce)
shredded cheddar cheese
1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Layered the ingredients in a 8"x11" baking dish as follows:
Mix together the softened cream cheese and ranch dressing and spread evenly in the bottom of the dish.
Then mix together the chicken and wing sauce (about 2/3 bottle)and layer on top of the cream cheese mixture.
Sprinkle just a small amount of shredded cheese (I used Colby/Jack) over the top.
Bake at 350 for about 20-25 minutes or until dip is heated through and cheese is melted.

Fruit Dip

2007-08-24T10:18:00.001-04:00

Submitted By: min016 (Mindy)

1 (8 ounce) container of frozen whipped topping, thawed
1 (7 ounce) jar marshallow creme
1 (3 ounce) package of cream cheese

In a mixing bowl, combine the frozen whipped topping, marshallow creme, and cream cheese. Mix until smooth. Serve chilled.

Strawberry Angel Cups

2007-08-23T12:09:00.000-04:00

Submitted by: lcrase06 (Lauren)

12 slices Angel food cake, about 1/2 inch thick
1 cup finely chopped fresh strawberries
2 tablespoons icing (confectioner's) sugar
1 tablespoon orange liqueur
3/4 cups light whipped topping-thawed

Preheat oven to 350. Press cakes slices in bottom and sides of 12 greased muffin cups. Bake on bottom rack in oven for about 15 minutes or until bottoms are golden. Remove to wire rack to cool. Cups become crisp as they cool.

Combine next 3 ingredients in small bowl and stir.

Spoon whipped topping into cups. Spoon strawberry mixture over topping.

1 angel cup= 99 calories; Total fat= 0.8 grams

Taco Dip

2007-08-23T12:07:00.000-04:00

Submitted by: npayne (Nicole)

This recipe is really easy, a huge favorite and can be used with both chips or veggies as a dipper.

1 lb refried beans (I use vegetarian)
16 oz. sour cream (I use low-fat)
1 pkg. of taco seasoning mix or chili (I use about 1/2 of the package)
1 small can of sliced black olives
2 large tomatoes
16 oz. shredded cheddar cheese (mild)
4 stalks green onion tops

Spread refried beans over the bottom of 9 X 12 dish.
Mix together sour cream and seasoning mix. Spread over beans.
Chop tomatoes fine and alternate layers of tomatoes and cheese over mix (two layers).
Top with green onions and black olives.
Refrigerate.

Finger-Lickin' Chicken

2007-08-23T12:05:00.000-04:00

Submitted by: jonesythompson (Jennifer)

Here's one I like to make when I don't want to stand over the stove.

4 chicken breasts
2 cups of mayo (I use light)
juice from 1-2 limes
sea salt (to taste)
fresh cracked pepper (to taste)

Heat the oven to 350. In a small dish, coat the bottom with the last four ingredients. Add the chicken and coat the top with remaining mixture. I usually don't cover, but depending on your oven, you may need to. Cook 'til done (45 min.-1hr.). Serve with rice, and spoon remaining cooked mixture on top. Tangy!

Baked Spaghetti

2007-08-02T15:53:00.001-04:00

Submitted By: Sara_18 (Sara)

Sauce ingredients:
2 cups canned, diced tomatoes
2 cups tomato sauce
1/3 cup tomato paste
1 cup water
2 cloves chopped garlic
1/2 cup diced onions
1 1/2 teaspoons Italian seasoning
1 teaspoon Oregano
2 teaspoons salt
1/2 teaspoon sugar
1/4 cup chopped parsley
2 small bay leaves

Meat mix
2 boneless raw chicken breast, chopped
1 cup minced sausage
1/2 cup onion diced
1/4 green pepper diced

Cheese:
1 pack (8 oz) low fat cream cheese
2 cups colby jack
2 cups mozzarella

Pasta - 8 oz whole wheat spaghetti - cooked al dente

Combine sauce ingredients in a stock pot. Bring to a boil, lower heat and simmer for 1 hour covered.

Combine chicken, sausage, peppers & onions in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20 minutes.

Layer bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta, pinch cream cheese over pasta, place half mozzarella on top then 1/2 of cheddar and Jack cheese, repeat layers ending with sauce.

Bake in a 350 degree oven for 30 minutes. Top with remaining cheese. Return to oven and continue to cook until cheese is melted. Cut into squares before serving

Baked French Toast Casserole

2007-08-02T15:51:00.000-04:00

Submitted By: Sara_18 (Sara)

loaf French bread (13 to 16 ounces)
8 large eggs (Or use egg beaters - 1/4 cup = 1 egg)
2 cups half-and-half (fat free)
1 cup milk (1 % or fat free)
2 tablespoons sugar (or Splenda)
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Dash salt

Slice French bread into 20 slices, 1-inch thick each. Arrange slices in a 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Here's her (Paula Deen's version) - my changes are in ()
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans (I used 1 cup rolled oats)
2 tablespoons light corn syrup (skipped this)
1/2 teaspoon ground cinnamon (increased to 1 tsp)
1/2 teaspoon ground nutmeg (increased to 1 tsp)

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Vodka Sauce

2007-08-02T15:50:00.000-04:00

Submitted By: tpatch (Theresa)

Penne Vodka Sauce -this makes enough sauce for 1 pound of penne.

1/2 c vodka
1 tbs red pepper flakes
2 tbs olive oil
1 med onion, chopped
4 slices chopped prosciutto
1 lg can crushed tomatoes
1 c Romano cheese
2 c heavy cream
1/2 stick butter

Soak vodka and pepper flakes for 10 minutes - the longer the pepper
flakes soak, the hotter the sauce will be. Remove flakes; vodka will
turn red.

Saute olive oil, onion, prosciutto in pot for 8 minutes.

Add tomatoes.

Add vodka, cook on low for 1/2 hour, then add Romano cheese, heavy
cream, and butter cook for another 30 minutes stiring.

Slow Cooker Angel Chicken

2007-08-02T15:49:00.000-04:00

Submitted By: Lcrase06 (Lauren)

4-6 skinless boneless chicken breasts
1/4 cup butter
1 package Good Seasons Italian Salad Dressing Mix
1 (10 3/4oz) can Golden Mushroom Soup
1/2 cup dry white wine
1/2 of an 8oz. tub of cream cheese w/chives and onion
hot, cooked angel hair pasta

Place chicken in crock pot. In a medium sauce pan, melt the butter. Stir in Italian Salad Dressing mix. Stir in mushroom soup, wine and cream cheese until combined. Pour over chicken. Cover and cook on low for 4-5 hours. Serve over pasta.

Enjoy!

Slow Cooker Chicken Tortilla Soup

2007-08-02T15:48:00.000-04:00

Submitted By: jacmdb (Melanie)

1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 corn tortillas
vegetable oil

DIRECTIONS
Place chicken, tomatoes, enchilada sauce, onion, green chiles, and garlic into a slow cooker. Pour in water and chicken broth, and season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve, sprinkle tortilla strips over soup.

Peanut Butter Pie

2007-07-27T16:03:00.000-04:00

Submitted By: Lcrase06 (Lauren)

1 cup creamy peanut butter
1/2 cup sugar
1 8oz. pkg. cream cheese
1 jar of hot fudge topping
3 cups cool whip
1 prepared chocolate pie crust

Beat peanut butter, cream cheese and sugar together until creamy.

Fold in 3 cups of whipped topping until blended.

Spoon mixture into pie crust and level out.

Set aside 2 Tbsp. of hot fudge topping (I use a sandwich baggie) and microwave the remaining fudge in a bowl for 1 minute (or until creamy).

Pour fudge topping onto pie mixture and refrigerate for about 1-2 hours (when fudge topping is firm).

Take remaining cool whip and spread a thin layer over pie right before serving.

Place 2 Tbsp. of peanut butter in a seperate baggie (like the fudge) and knead for a few seconds. Cut a tiny hole in the corner of the bag and drizzle over pie. Repeat with the fudge, but drizzle in the opposite direction of the peanut butter.

Oreo Truffles

2007-07-27T11:38:00.000-04:00

Submitted By: Kristin&Adam (Kristin)

These are super-easy to make and they're SO freaking good!

1 package of Oreo's
1 package of cream cheese, softened
1 package of chocolate (the kind you use to do chocolate covered strawberries)

Crush the entire package of Oreo's until it is very fine. I use the food processor and it works great.

Using your hands, combine the crushed Oreo's and the cream cheese, make sure its mixed well.

Roll the Oreo mixture into 1-inch balls.

Using a double boiler (or the microwave), melt the chocolate.

Dip each of the Oreo balls into the chocolate, make sure its totally covered.

I place all of the truffles on a baking sheet with wax paper, once all are covered put them in the refrigerator for the chocolate to harden.

You can use white, milk or dark chocolate to dip the Oreo balls in, you can also top them with sprinkles, sugar crystals, more chocolate, crushed nuts, crushed Oreos, powdered sugar, etc.. they're excellent plain though :)

Also, I typically use the Reduced Fat Oreo's and Light Cream Cheese - you can't even tell a difference.

Enjoy!!