Triple Layer Pumpkin Spice Pie

What You Need

2 pkg. (3.4 oz. each) JELL-O Pumpkin Spice Flavor Instant Pudding

1/4 tsp. ground cinnamon

2 cups cold milk

1 HONEY MAID Graham Pie Crust (6 oz.)

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1/2 cup PLANTERS Pecan Halves

1 Tbsp. honey

Make It

BEAT dry pudding mixes, cinnamon and milk with whisk 2 min.; spread 1-1/2 cups onto bottom of crust.

STIR 1-1/2 cups COOL WHIP into remaining pudding; spread over layer in crust. Top with remaining COOL WHIP.

REFRIGERATE 1 hour. Meanwhile, cook nuts and honey in skillet on medium-low heat 2 to 4 min. or until nuts are caramelized, stirring frequently. Spread onto waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving.

Pumpkin Roll

Mix and set aside: 3/4 cup sifted flour, 1 Tbsp baking powder, 2 tsp cinnamon, 1 tsp pumpkin pie spice, 1/2 tsp nutmeg, 1/2 tsp salt.

Blend: 3 eggs, 1 cup sugar. Beat eggs and sugar until thick and fluffy, about 5 minutes. Add 2/3 cup canned pumpkin solid. Beat into mixture.

Preheat over to 375, grease and line with wax paper 15 x 10 x 1 pan. Combined dry and wet mixtures all at once. Mix. spread into pan. Bake at 375 for 15 minutes. While hot take knife to loosen edges so falls out easy onto damp dish towel and powder sugar. Flip with towel on. Peal off wax paper. Let let it sit to cool. Trim crust off the edges. Roll towel and bread together while hot and let cool.

Filling: 1 cup powder sugar, 1 8 oz cream cheese, 6 T butter, 1 tsp vanilla. beat until smooth. Unroll cake and spread filling. Roll back up with out the towel. Powder sugar the top with sifter and put in fridge. Plastic wrap.

Graham Cracker Pie Crust

9 in crust:

Crush 20 graham crackers (1 1/4 Cups, about 1 pack). Melt 6 Tbsp butter. Mix 4 Tbsp sugar with crumbs. Add butter and stir until well mixed. Put in 9 in pie tin. Form crust by putting 8 in pie pan over crumbs and pressing down. Bake 6 to 8 minutes at 375 degrees until edges are browned slightly. Cool.

Cherry Cheese Pie

9 in Graham cracker crust.

1 8 oz package of cream cheese
1 can eagle brand milk
1/2 can cherry pie filling
1/3 cup lemon juice
1 tsp vanilla

Soften cheese, whip until fluffy- gradually add the milk to cheese. Continue to beat. Add lemon juice and vanilla. Blend well, pour into crust. Chill 2-3 hours, then garnish with cherry pie filling.

Berry Fruit Pie

Ingredients:
Double crust recipe (could do lattice)
2 cups blueberries
2 cups halved strawberries
1 cup blackberries or raspberries
1/2 to 2/3 cup sugar
1/3 cup flour
2 tsp lemon peel or 1/2 tsp cinnamon

Directions
1. Prepare crust and line pie plate, 9in
2. In large bowl combine sugar and flour. Stir in berries and lemon peel. Gently toss until coated.
3. Transfer berry mixture to pastry lined pie pan. Place 2nd pastry on and seal. Cut slits.
4. If desired brush with milk and sprinkle with sugar.
5. To prevent over browning cover pie with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake for 25 to 30 more minutes or until filling is bubbly and pastry is golden. Cool on wire rack.

Apple Crumb Pie

Place pie crust in pan. Cut up and add butter to bottom crust.
Apples: 6-7 granny smith apples pealed and sliced. 3 Tbsp flour, 1 cup brown sugar, 1 tbsp cinnamon, mix until syrupy
Top: 1 cup flour, 1/2 Cup firm butter, 1/4 cup powder sugar. Beat and use hands to mix. make crumbs. place on top of apples to cover.
Bake: 350 degrees for 50-60 minutes

Perfect Apple Pie

INGREDIENTS

Double crust recipe

6 cups thinly sliced, peeled apples (6 medium)

3/4 cup sugar

2 Tbsp all-purpose flour

3/4 tsp ground cinnamon

1/4 tsp salt

1/8 tsp ground nutmeg

1 Tbsp lemon juice

DIRECTIONS

1- Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3- Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Muddy Buddies

Ingredients:
9 cups corn chex
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 tsp vanilla
1 1/2 cup powder sugar

Directions:
Put cereal into large bowl. In second bowl microwave uncovered for 1 minute: chocolate chips, peanut butter, and butter. Stir and do another 30 seconds. Stir in vanilla. Pour on top of chex, shake til coated. Pour into large zip lock bag. Add powder sugar and shake til coated. Put onto wax paper to cool. Put in fridge.

Chocolate Eclair Cake

Ingredients:
2 small instant vanilla puddings
3 cups milk
8 oz cool whip
1 box gram crackers
For the frosting:
2 whole squares unsweetened baking chocolate (Bakers)
3 Tbsp butter
2 Tbsp Karo Syrup
3 Tbsp milk
2 tsp vanilla
1 1/2 cup powdered sugar

Directions:
Whisk milk and pudding until stiff. Fold in whip cream. Place 1 layer of gram crackers on bottom of 9x13 pan. Layer half the pudding mixture down. Repeat one more time.

In Sauce pan over low heat melt butter and chocolate. Add karo, milk, and Vanilla. Take off heat and add powder sugar. Mix until runny. Pour over pudding when a little warm. Set up in fridge.

Note: Mine has NEVER turned out as good as Robyn's. I make frosting 1 1/2 times to get it to spread more even and cover the entire cake. When I make just a normal batch it wont cover whole pan....

Peach Pie

Ingredients:
3/4 to 1 Cup sugar
3 Tbsp Flour
1/4 tsp cinnamon
2 Tbsp butter
5 Cups peaches (5-6 whole peaches)

Directions:
Peel and slice peaches and place in separate bowl. Mix sugar, flour, and cinnamon. Add sliced peaches and mix together. Flour bottom of pie pan and roll out bottom crust. Add peach mixture. Slice and spread butter over mixture. Cut top crust lattice style. Put top crust on. Pinch top and bottom crust together. If desired brush crust with melted butter and sprinkle with sugar. Bake at 400 degrees for 45-5o minutes.

BBQ Sandwiches

I use left over roast beef from a pot roast the night before. Place beef in a saucepan and warm. Add BBQ (our favorite is Bill Johnson's) and heat through. Serve on whole wheat buns with cheese.

Notes: Super easy, I just need to remember we like it!

Pot Roast with Veggies

Place roast in crock pot with 1 can of beef consume soup and one packet of dry beefy onion soup mix. Add enough water to cover most of the roast. Cook on low for 6 hours. For the last few hours add potatoes, carrots, and green beans.

Notes: This is one of my favorite dinner from growing up. I just didn't want to forget about it. Not much of a recipe. After we eat I usually pull the veggies out of the crock pot and let the leftover roast cook on low the rest of the evening. Then we use it for BBQ sandwiches the next night. Also super delicious!

Mom's Chicken Enchiladas

Ingredients:
6 chicken breast cooked and shredded
1 tub of sour cream
2 cans cream of chicken soup
1 small can diced green chills
12 corn tortillas
shredded cheese
el pato hot sauce

Directions:
1. Boil chicken until it starts to fall apart, shred and set aside
2. Combine in a sauce pan: sour cream, soup, green chills, el pato (add however much you want). Heat until boils and then simmer.
3. In a 9 x 13 pan pour some sauce to cover the bottom of the pan. Dip a corn tortilla in the sauce mixture. Place the corn tortilla in the pan. Add chicken and cheese and roll. Do this for all your tortillas.
4. Pour remaining sauce over the rolled tortillas and cover with shredded cheddar cheese.
5. Bake covered at 350 degrees for 45 min to an hour or until center is bubbly. Uncover for the last 10 minutes.

Chicken Salad Croissants

Ingredients:
4 cups cooked and cubed chicken breast
1 cup shopped celery or water chestnuts
2 tsp grated onion or finely chopped green onion
1 20 oz can pineapple tidbits, drained
1/2 cup seedless red or green grapes, cut in half
2/3 cup mayonnaise
1 tsp salt
1/8 tsp pepper
20 small croissants

Directions:
Combine chicken, celery, onion, pineapple, and grapes in a large bowl. In a separate bowl, mix together mayo, salt, and pepper. Fold dressing into chicken mixture until well coated. Makes 8 cups filling and fills 20 small croissants.

Notes: We have on large croissants and have this for dinner, usually for a picnic or camping. Sometimes I add craisins instead of grapes. Pecans are great in it too. We add to our sandwiches lettuce, tomato, cucumber, and cheese

Chicken and Artichoke Fettuccine

Ingredients:
8 oz fettuccine
2 slices bacon, chopped
1/4 cup onion chopped
1 cup whipping cream
8 oz artichoke hearts
1/2 cup crushed tomatoes
1 tsp dried basil leaves
1/2 tsp salt
1/8 tsp pepper
2 chicken breast cooked and sliced
1/2 cup freshly grated Parmesan cheese

Directions:
Cook fettuccine according to package directions; drain well and set aside.
In a large skillet, cook bacon until cooked through, but not crisp. Add onion and saute for about 2 minutes.
Stir in whipping cream, artichoke hearts, tomatoes, dried basil, salt and pepper. Heat to a boil, reduce heat and simmer until artichokes are tender and sauce is thick, about 10 to 15 minutes.
Stir chicken into artichoke mixture. heat until warmed through and serve over cooked pasta. Top with Parmesan cheese.
Makes 4 servings

Notes: Original recipe called for 1 lb large fresh shrimp. We don't like sea food so we substitute chicken

Chicken Pot Pie

Crust:
2 cups all purpose flour
1/2 tsp salt
1/2 cup finely shredded Cheddar cheese
2/3 cup shortening
1 Tbsp cold butter
3-4 Tbsp cold water

Combine the first three ingredients in a bowl. Cut up the shortening and butter and add to the bowl. With your fingers squish the butter and shortening into the flour mixture. Add the water and combine to make a ball of dough. Cut the ball into 2 pieces, one larger than the other and put in the refrigerator.

Filling:
1 cup diced peeled potatoes
1/2 cup sliced carrots
1/3 cup chopped celery
1/4 cup chopped onion
1 clove garlic minced
1 Tbsp butter
1 cup chicken broth
2 Tbsp flour
1/2 cup milk
1 1/2 cup cooked chicken
1/2 cup frozen peas, thawed
1/2 cup frozen corn, thawed
1 Tbsp salt
1 Tbsp pepper

Saute the first 5 ingredients with the butter for 5-6 minutes. Add the broth, cover and cook for 10 minutes or until vegetables are tender. In a bowl combine flour and milk. Whisk until smooth.Gradually add milk to the veggie mixture. Stir for 2 minutes. Add all remaining ingredients and let simmer for 5 minutes longer.

Roll out the larger dough ball to fit in a 9 in pie plate and transfer it to the pie plate. Trim the dough even with the edge. Pour in filling into the crust. Roll out the second smaller dough ball to fit the top of the pie and place it over the filling. Pinch ends together. Cut slits in the top and bake at 350 for 35-45 minutes.

Grilled Chicken Fettuccine Alfredo

Ingredients:
4 boneless, skinless chicken breast
1 cup steamed broccoli
1/2 cup diced blanched tomatoes
16 oz raw fettuccine noodles
5 Tbsp butter
2 cups heavy cream
2 cups chicken broth
3 Tbsp minced garlic
1 Tbsp corn starch mixed with water as needed
3/4 cup Parmesan cheese
1 Tbsp minced fresh parsley
salt and pepper to taste

Directions:
- Grill chicken in saute pan 5 min each side. Cut into strips and set aside. Remove Broccoli stems and steam for 5 minutes. Blanche tomatoes until skin is peeling off. Peel, remove seeds and dice, set aside.
- Cook pasta in boiling water. Drain, rinse with warm water and set aside.
- Prepare the Alfredo sauce in large saute pan. Melt the butter adding the minced garlic. Saute garlic until brown, add both the chk broth and the heavy cream. Reduce heat for several minutes. Next add corn starch and water mixture slowly while stirring until the sauce thickens.
- Add Parmesan cheese, parsley, and salt/pepper. Combine the fettuccine noodles and the sauce. Return to flame and cook about 1 minutes. Add chicken, broccoli and tomatoes. Heat through.

Notes: Sometimes we grill the chicken on the BBQ. I rarely take the time to blanch the tomatoes...usually just chop them up and throw them in.

Black Bean Tacos

Ingredients:
1 onion chopped
2 garlic cloves minced
1 Tbsp olive oil
1 Tbsp taco seasoning
1 can black beans rinsed/drained
2 plum tomatoes chopped
1/4 cup water
6 corn tortillas
1 avocado
Pico de gallo

Directions:
Heat oil in skillet, add onion, garlic, taco seasoning. Stir until onion softens, about 2 minutes
Add beans partly mashing with wooden spoon
Stir in tomatoes and water
Cook until tomatoes wilt and water evaporates, 2 minutes.
Serve on warm corn tortillas

Notes: I like adding frozen white corn at the same time as the tomatoes to the bean mixture.

Stuffing and Chicken Casserole

Ingredients:

4 chicken breast
one chicken flavored stuffing box
one tub of sour cream
2 cans of cream of chicken soup
one can of Italian style green beans- drained

Directions:
Boil and shred the chicken
Make the stuffing as the box tells you to
Mix together the chicken, 1/2 of the cooked stuffing, sour cream, soup, and green beans
Put into a casserole dish and put the other 1/2 of the stuffing on top
Bake at 350 for 35 minutes

Notes: we add other veggies to this too

Chicken Stroganoff

Ingredients:
3-4 skinless, boneless chicken breast- cubed
1/8 cup butter
1 (7oz)pkg dry Italian dressing mix
1 (8oz) pkg cream cheese
1 can cream of chicken soup

Directions:
Place cubed chicken, butter and Italian dressing mix into crock pot and mix
Cook on low for 3 hours
Add cream cheese and soup and mix
Cook on high an additional 30 min
Serve over egg noodles

Cheesy Chicken Tortellini Bake

Ingredients

Pasta Mixture:
1/2 cup Chopped onion
1 tsp Olive oil
1 Garlic clove, pressed
1 jar White Alfredo pasta sauce (16 oz.)
2 Pkgs refrigerated cheese-filled regular or spinach tortellini (9 oz each pkg)
1 1/2 cups Cubed cooked chicken
1 cup Milk
1 cup Water
1 cup Frozen peas
1/4 tsp Ground black pepper
2 tbsp Snipped fresh basil leaves or 1 tsp dried basil leaves
Crumb Topping:
1/4 cup Grated fresh Parmesan cheese (1 oz)
2 tbsp Butter or margarine
1 cup Fresh bread crumbs

Preparation

1. Preheat oven to 400F.

2. For pasta mixture, chop onion with Food Chopper

3. In 4 qt. Casserole, heat oil over medium-high heat; add onion and garlic pressed with Garlic Press. Cook and stir 2-3 minutes or until onion is tender.

4. Stir in pasta sauce, tortellini, chicken, milk, water, peas, and black pepper. Heat until mixture just comes to a boil; remove from heat.

5. Stir basil into pasta mixture

6. For crumb topping, grate Parmesan cheese. Place butter in microwave on HIGH 30-45 seconds or until melted. Stir in bread crumbs and cheese; mix well.

7. Spoon pasta mixture into Square Baker; spinkle with crumb topping. Bake 15-20 minutes or until edges are bubbly and topping is golden brown

Gorganzola Cream Sauce for Beef

Ingredients:
2 cups heavy cream
4 Tbl Gorgonzola cheese crumbles
1 1/2 Tbl grated Parmesan cheese
1/4 tsp salt
1/4 tsp pepper
1/8 tsp ground nutmeg OR
3 Tbl minced fresh parsley

Directions:
1. Pour heavy cream into sauce pan and bring to a boil over medium-high heat. Reduce heat and simmer until the cream has reduced by half, stirring occasionally. Takes about and hour.
2. Remove from heat and whisk in Gorgonzola, Parmesan, salt, pepper, nutmeg/parsley until cheese has melted.

Asian Beef Stir Fry

Ingredients

6 oz dry wheat spaghetti
1 lb lean steak
1/8 tsp crushed red pepper flakes
3 cloves garlic, minced
1 onion, sliced
4 celery stalks, sliced
1 head napa cabbage, shredded
1/2 cup lite soy sauce

Directions

Prepare spaghetti according to its package directions; drain and set aside.

While the spaghetti is cooking, slice steak lengthwise into 2 inch strips. Cut crosswise into 1/8 inch thick slices.

Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.

Add the steak strips to the skillet, stir-fry just until no longer pink, approximately 2 minutes. Remove the steak from skillet and set aside.

Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 minutes. Add cabbage and cook until crisp-tender, approximately 2 more minutes.

Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.

Divide into 3 portions, serve and enjoy.

Number of Servings: 3

Notes: I never do a full onion and I always add more veggies. I buy the steak pre cut for stir fry from Safeway.

Taco Pasta Salad

Ingredients

1/2 lb. Extra Lean Ground Turkey
4 oz. Healthy Harvest Rotini Pasta
1/4 cup water
1 TBSP. Taco Seasoning
1 Green Bell Pepper, diced
2 TBSP Fat Free Sour Cream
2 TBSP Salsa
2 TBSP Reduced Fat Cheddar Cheese, Shredded

Directions

1- Cook rotini pasta. Drain when done.
2-While the pasta is cooking, brown the ground turkey. When the pink is gone, add the green peppers, water and the taco seasoning. Simmer until the sauce thickens.
3-Combine the sour cream and the salsa in a small bowl; set aside until ready to eat.
4-Divide up the pasta onto two plates. Then divide up the taco meat mixture on top of the pasta. Sprinkle 1 TBSP of cheddar cheese on each Taco Salad. Then put 1TBSP of the salsa-sour cream mixture on top of everything. ENJOY!

Notes: Jaxon loves this!

Crock pot Santa Fe Chicken

Slow cooked shredded chicken with corn, tomatoes and black beans. Prepare the night before and turn your crock pot on in the morning for an easy weeknight meal. Low fat and low in points. Serve over rice with chopped scallions, fresh cilantro, fat free sour cream and reduced fat cheddar.

Servings: 8 servings • Size: 1 cup • Old Points: 3 pts • Points+: 4 pts
Calories: 190 • Fat: 1.5 g • Fiber: 5.6 g • Carbs: 23.1 g • Protein: 21 g

• 24 oz (1 1/2) lbs chicken breast
• 14.4 oz can diced tomatoes with mild green chilies
• 15 oz can black beans
• 8 oz frozen corn
• 1/4 cup chopped fresh cilantro
• 14.4 oz can fat free chicken broth
• 3 scallions, chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp cayenne pepper (to taste)
  
• salt to taste

Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice.

Cilantro Lime Rice

1 Cup white rice (we do brown)
juice from 1 lime
1 tsp salt
3 T chopped cilantro
3 tsp vegetable oil

Cook the rice. Then add everything else and mix it all together.

Notes: This is a weight watchers recipe. There are always left overs and Kai loves it in a tortilla like a burrito. Reminds us of Chipotle.

Big Calzone

ignore my dirty plate :)

• For the bread: Let sit for 5 minutes in a large mixing bowl: 1cup warm water, 1 T yeast, 1 T sugar
• Once the yeast has bubbled, add: 2 T oil, 1 t Salt, 1 cup Flour. Add more flour until dough is not sticky but isn't too dense. Kneed for about 5 minutes. Let dough rise until doubled, punch down and let rise again.
• Roll Dough into a large rectangle and place on a greased cookie sheet.
• Layer pizza toppings down the middle. Mozzarella cheese, pepperoni, olives, peppers, etc.
• Season with garlic, oregano, basil, Italian seasoning, etc.
• Cut 1 inch strips down both sides around toppings. Fold the strips to the middle and braid the top together. Top with Parmesan cheese.
• Bake at 375 degrees for 25 minutes. Slice and serve with marinara sauce for dipping.

Notes: after the calzone comes out of the oven brush with garlic butter....quite delicious!

Bob's Awesome Lasagna

Prep time: 30 Min
Cook time: 1 hr
Original recipe yields 1 9X13 pan

Ingredients

• 8 ounces lasagna noodles
• 1 pound ground beef
• 1/4 cup minced onions
• 1 teaspoon salt
• 1/2 teaspoon garlic salt
• 1 (32 ounce) jar spaghetti sauce
• 1 (16 ounce) package large curd cottage cheese
• 1 pound mozzarella cheese, shredded

Directions

1. Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet over medium heat, saute ground beef, onions, salt and garlic salt until meat is brown. Drain excess fat, add spaghetti sauce to beef mixture, and bring to a boil. Reduce heat, and simmer for 15 to 20 minutes.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking pan.
4. Line bottom of pan with three lasagna noodles. Spread 1/3 of sauce mixture over noodles. Layer 1/3 of the cottage cheese over the sauce. Sprinkle 1/3 of the mozzarella over the cottage cheese. Repeat this layering process until all ingredients are used up.
5. Bake in the preheated oven for one hour. Let stand for 10 minutes before serving.

Notes: We use ground turkey instead of ground beef. I usually cut in half and do a 9x9 pan. My new favorite thing is the no boil Barilla lasagna noodles.

Grilled Chicken with Sesame Noodles

Whisk in small bowl:

• 3 cloves garlic
• 2 T minced fresh ginger
• 1/2 C soy sauce
• 3 T rice vinegar
• 2 t Asian hot sauce (rooster on front)
• 3 T brown sugar
• 2 T sesame oil

1. After whisking take out 6 T of sauce to marinate 2 chicken breast. Grill chicken and slice.
2. Pour remaining sauce in a blender, add 1/4 C peanut butter and mix together.
3. Cook 1 lb thin Asian noodles (angel hair) and steam Broccoli to mix in.
4. Pour peanut butter sauce over noodles, add slice chicken and Broccoli and toss together.

Notes: This is an all time favorite. Jaxon eats it so well!

Taco Bean Soup

Ingredients:

• 1 lb hamburger
• 1 onion chopped
• 1 can pinto beans, drained
• 1 can kidney beans, drained
• 1 can corn or yellow hominy, drained
• 1 can Rotel tomatoes
• 2 cans stewed tomatoes
• 1 pkg taco seasoning mix
• 1 pkg ranch salad dressing mix, dry
• tortilla chips
• cheddar cheese, grated
• black olives, sliced
• sour cream

Directions:

1. Brown hamburger and onion and drain.
2. Put remaining ingredients in crock pot and add hamburger
3. Garnish with tortilla chips, cheese, olives, and sour cream.

Notes: We like this with corn bread instead of chips too. I don't usually add the hamburger meat. You can also simmer on stove rather than crock pot.

Sumi Salad

Ingredients:

• Half a head of cabbage
• half a head of lettuce (romaine)
• 2 packages of Ramen Noodles
• 1/4 C packaged sesame seeds
• 1/4 C sliced almonds
• Poppy seed dressing (marie's, marzetti's, or lighthouse)

Directions:

1. Saute in 2 T oil the crushed ramen noodles, sesame seeds, and almonds until golden brown.
2. Thinly slice the cabbage and lettuce and mix in bowl.
   
3. Mix all together just before serving and toss with approx 3/4 of a jar of poppy seed dressing.

Alfredo Dipping Sauce

Like Olive Gardens

2 cups heavy cream
1/8 tsp garlic powder
1/2 cup butter
1/8 tsp pepper
1/4 cup Parmesan cheese

Combined in medium sauce pan and simmer on low-medium heat until desired consistency.

Zuppa Toscanna Soup

Like Olive Gardens

Serves:12
Prep time: 35 min

1 lb. Spicy Italian sausage- crumbled
1/2 lb smoked bacon- chopped
1 qt. water
2 14.5 oz cans chicken broth
2 large russet potatoes- cubed (can add more)
2 garlic cloves- crushed
1 medium onion chopped
2 cups chopped kale OR Swiss chard
1 cup heavy cream
salt and pepper to taste

1- In large skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside
2- In a skillet over medium-high heat, brown bacon; drain, set aside
3- Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender
4- add sausage and bacon to pot; simmer for 10 minutes
5- add kale and cream to pot; season with salt and pepper; heat through

White Chile

From Kim and Daryl
1/4 can chicken broth (add more to make it soupier)
1 jar of Alfredo sauce
4 cans of great northern beans (white)
1 16oz tub of sour cream
2 cans of green chiles, large
1 bag frozen corn
1 medium onion chopped
3 cooked chicken breast shredded
ground red pepper to taste
salt and pepper

Cook in crock pot.

Notes: this is HUGE, cut it in half.

Fajita Chop-Chop Salad

Hands-on Time: 15 minutes
Total Time: 1 hour 35 minutes (includes marinating time)
Serves: 4

Ingredients

• FOR THE STEAK
• 1 tablespoon olive oil
• 1 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon salt, 1/4 teaspoon black pepper
• 2 (8-ounce) skirt steaks
• FOR THE SALAD
• 1 large head Romaine lettuce, finely shredded
• 1 medium red pepper, chopped
• 1 cup fresh or frozen corn, cooked and cooled

• 1 cup canned black beans, rinsed and drained
• 3/4 cup shredded Monterey Jack
• tortilla chips or strips (optional)
• FOR THE DRESSING
• 1/2 cup prepared salsa
• 1/4 cup sour cream
• salt and pepper to taste

Instructions

1. In a large bowl, combine the olive oil, chili powder, cumin, salt, and pepper. Add the steaks and toss well to coat them. Marinate the steaks in the refrigerator for one hour. In another large bowl, toss all the ingredients for the salad except for the chips or strips. Refrigerate this mixture until you're ready to use it.

2. Prepare a charcoal grill or heat a gas grill to high. Grill the meat until the desired doneness is reached, about 3 minutes per side for medium. Alternately, the meat can be broiled in the oven with the rack approximately four inches from the heating element. Allow 3 to 4 minutes per side for cooking. Let the meat rest for 5 minutes, then slice it into 1/2-inch-thick strips.

3. Whisk together the dressing ingredients. Add 1/4 cup to the salad bowl and toss the salad. To serve, fill each bowl with salad, then top it with several strips of steak and a few tortilla chips or strips, if using. Serve the remaining dressing on the side.,
   

Notes: This is delicious with chicken instead of steak, to change it up a little

Nicole's Artichoke Dip

1 Cup Mayo
8 oz Cream cheese
1 Cup Grated Parmesan cheese
2 cups grated mozzarella
2 Jars 6.5oz marinated artichokes
1 4oz green chiles
1.5 tsp. garlic powder or 1 clove garlic chopped
1 tsp. Paprika
1/2 Cup almonds sliced to sprinkle on top

Combine and bake at 350 degrees for 30 min or 275 degrees for 45 min.

Note: Spicy but delicious. Serve with veggies or bread/crackers. Both are great.

Artichoke Dip (from gabe's wedding)

8 OZ. CREAM CHEESE
1 CUP MA;YO
12 OZ. MOZZARELLA CHEESE
1 CUP GRATED PARMESAN CHEESE
1/2 MEDIUM ONION FINELY CHOPPED
2 CLOVES GARLIC PRESSED OR REALLY FINELY CHOPPED
2 4 OZ. JARS MARINATED ARTICHOKES CHOPPED
1CAN ARTICHOKES IN WATER CHOPPED



COMBINE ALL ABOVE AND BAKE IN 350 DEGREE OVEN FOR
35 MINUTES...SHOULD BE BUBBLY AND HOT.
BAKE LONGER IF RECIPE IS DOUBLED, UNTIL HEATED THROUGH AND BUBBLY

Oreo Balls

Ingredients:

Yield: 25-35

• 1 package regular size Oreo cookies, crushed
• 1 (8 ounce) package cream cheese, softened
• 1 package white almond bark
• 1 package chocolate almond bark

Directions:

1. Using a blender or hand held mixer, mix Oreos and cream cheese together.
2. Roll into walnut size balls.
3. Chill for an hour.
4. Melt approximately 3/4 package of white almond bark.
5. Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
6. Allow to harden on wax paper.
7. Takes about 15 min.
8. While waiting, melt about 1/4 package of chocolate almond bark.
9. When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
10. I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark

Notes: Put the balls, before dipping, into the freezer. Pull out a few at a time to dip. As they soften they crumble in the chocolate as you are dipping.

General Tso's Chicken

Serves 2 to 3 as part of a multi-course meal

1 pound boneless, skinless chicken breasts
6 dried red chilis
2 teaspoons minced ginger
2 teaspoons finely chopped garlic
3 cups peanut oil for deep-frying
2 cups cornstarch
1 big pinch white sesame seeds, for garnish
Scallions, thinly sliced, for garnish

Marinade:
2 teaspoons dark soy sauce
2 teaspoons sesame oil
1 egg yolk

Sauce:
1 1/2 tablespoons tomato paste, mixed with 1 tablespoon water
1 teaspoon cornstarch
3 teaspoons white sugar
2 teaspoons dark soy sauce
1 teaspoons rice vinegar
3 tablespoons chicken stock or water

1. Mix the ingredients for the marinade. Slice the chicken into 1-inch cubes and add it to the marinade mixture. Let sit for 15 to 20 minutes.

2. Mix the ingredients for the sauce. Set aside.

3. Drip the excess marinade off the chicken, and toss the cubes in the 2 cups cornstarch. Shake off the excess cornstarch before frying.

4. Add about 2 inches of peanut oil to your wok. Heat the wok until just smoking, then add the first batch of chicken cubes and deep-fry until cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

5. Drain all but 1 tablespoon of oil. (You can pour the oil into a heatproof container and save for later use.) Reheat the wok over medium-heat heat. Add the dried chilis, garlic, and ginger to the wok and stir-fry until chilis begin to blacken and become fragrant, about 1 minute. Add the sauce mixture and stir until thickened, about 1 to 2 minutes.

Notes: We serve over rice and add tons of veggies: carrots, broccoli, green beans, peppers, etc.

Chocolate Chips Cookies for High Altitude

Prep:

15 mins

Cooking:

9 mins

Level:

Easy

Cooling:

15 mins

Yields:

60

Ingredients:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks, 1/2 pound) butter, softened

3/4 cup granulated [white] sugar

3/4 cup packed brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Directions:

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.

FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Broccoli Cheese Soup

Ingredients

• 1/4 cup butter
• 1/4 cup all-purpose flour
• 3 cups chicken stock
• 3 cups milk
• 1/4 teaspoon salt
• 1/2 teaspoon white pepper
• 1-2/3 cups fresh broccoli florets
• 1/2 pound processed cheese, shredded
• 1 cup shredded Cheddar cheese

Directions

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 18 servings.

1. Melt the butter in a large pot over medium heat, and mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix in the chicken stock and milk, and season with salt and white pepper. Bring to a boil, reduce heat to low, and simmer about 10 minutes.
2. Bring a pot of lightly salted water to a boil. Place the broccoli in the boiling water, and cook 2 minutes, or until just tender. Remove from heat, drain, and set aside.
3. Gradually mix the processed cheese and Cheddar cheese into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.

Notes: I never use white pepper. I add more veggies like potatoes, carrots, etc.

Easy and Tender Baby Back Ribs

1 rack of baby back ribs
1 bottle of BBQ Sauce

This is the best way I have found to make baby back ribs that are probably the best tasting ribs I have ever tasted, and the method is so simple that anyone can do it.

First, buy a rack of ribs, and cut it into about 3 chunks, so that it will fit into a pot. Fill the pot with water and bring it to a boil.

Place the ribs sections into the pot and boil it for 45 minutes.

After the ribs boil for 45 minutes, take them out and place them in a large rectangular casserole baking dish and smother them with BBQ sauce.

Cover them with tinfoil and refrigerate for several hours. Remove from refrigerator and cook them in the oven on 250°F for 3 hours, then remove the tinfoil from the top, and broil them for 5-10 minutes for a crispy top.

If you don't want to broil them, put them on a hot grill for several minutes and grill until top is crispy.

The only thing about this recipe is that it takes planning. I usually boil them on Saturday night, put BBQ sauce on them, cover and refrigerate, then take them out on Sunday morning and put them in the oven.

This way, I have a nice meal for Sunday afternoon.

Notes: Kai boiled then wrapped in tin foil with BBQ sauce (bill johnsons) and refrigerated over night. That next afternoon he baked with the ribs still in the tin foil. After that he put them on the grill for a short while.

Homemade Oreo Cookies

Cookies:

1 devil's food cake mix
1/2 c. shortening
2 eggs

Mix the above ingredients together. Roll the dough into dime-sized balls and place on a cookie sheet. Bake at 350 degrees for 8 minutes. Cool cookies.

FROSTING:

8 oz. cream cheese
1/2 square butter
2 tsp. vanilla
2 to 4 c. powdered sugar

Mix all of frosting ingredients until smooth. Frost BACKS of cookies and place together to make sandwich cookie.

Notes: My young women girls love these. One batch of frosting will get you through two batches of cookies.

Creamy Cajun Chicken Pasta

Recipe for: Creamy Cajun Chicken Pasta
Ingredients and Directions:

2 chicken breast cut into thin strips
4oz linguine, cooked
2 tsp Cajun seasonings
2 Tbls butter
1 thinly sliced green onion
½ cup heaving whipping cream
2 Tbls chopped sun dried tomatoes
¼ tsp salt
¼ tsp basil
1/8 tsp pepper
1/8 tsp garlic powder
¼ cup parmesan cheese

Place chicken and Cajun seasoning in bowl and coat. In large skillet sauté chicken in butter until chicken is done. Reduce heat; add green onion, heavy cream, tomatoes, basil, salt, garlic powder, and pepper. Pour over linguine and toss with cheese.

Notes: Everyone LOVED, even Jaxon. Really easy. I like it with more sun dried tomatoes!

Pei Wei Spicy Chicken Salad

Salad

1-2 heads Romain lettuce
2 tomatoes (chopped)
sugar snap peas (halved)
1 carrot (chopped)
3 sprigs basil (chopped) -*I actually didn't use basil, I used Cilantro...Yummers!
1 bunch green onions (chopped)

Spicy Chicken

2 chicken breasts cubed and coat in corn starch or flour. Heat peanut oil in skillet. Add chicken and cook til done. Stir in entire pouch of Lee Kum Kee sauce for orange chicken (I bought at Safeway). Bring to a simmer.

Lime Vinaigrette
Juice from 2 limes
2 T. water
1 T. sugar
salt & pepper to taste
Oil

Notes: Jaxon did not eat that well. Could also have the chicken over rice rather than lettuce. Next time try to just cook the chicken in the sauce rather than fry to make it a little healthier.