Grilled Bacon and Tomato Pizza

5 slices bacon, (I use turkey bacon) cut into 1/2-inch pieces
1/2 cup garlic-and-herbs spreadable cheese
1 package (10 oz) prebaked Italian pizza crusts (two 8-inch crusts)
1 large plum (Roma) tomato, cut into 10 thin slices
1 TBS. extra-virgin olive oil
1/4 cup chopped fresh basil leaves

Heat gas or charcoal grill. In 10-inch skillet, cook bacon over medium heat, stirring frequently, until crisp. Drain on paper towel; set aside.
Spread cheese evenly on pizza crusts. Top with tomato and bacon. Drizzle with oil.
Place pizzas on grill over low heat. Cover grill; cook 4 to 8 minutes or until bottoms are deep golden brown and toppings are warm. Sprinkle basil over pizzas. Cut each into 8 wedges.
(recipe and picture from bettycrocker.com)

Grilled Turkey Pitas- Great alternative to a Memorial Day Burger!

1 medium tomato, sliced
1/2 medium cucumber, thinly sliced
1/4 cup purchased balsamic vinaigrette
1lb. lean ground turkey
11/2 tsp. dried Italian seasoning
1/2 tsp. garlic-pepper blend
1/2 tsp.salt
4 (1-oz.) thin slices Havarti cheese
2 (8-inch) whole wheat pita (pocket) breads, halved

Heat gas or charcoal grill. In shallow bowl, mix tomato, cucumber and vinaigrette. Let stand while preparing patties.

In medium bowl, combine ground beef, onion, Italian seasoning, garlic-pepper blend and salt; mix well. Shape mixture into 4 oblong patties, about 1/2 inch thick.

When grill is heated, place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cover grill; cook 11 to 13 minutes, turning once. During last 1 to 2 minutes of cooking time, place cheese on patties; cook until melted. Place cheese-topped patties in pita bread halves. Spoon tomato-cucumber mixture into bread halves with patties.

VACATION

Hello everyone! I AM TAKING A FEW DAYS OFF!

I am on a very much needed getaway and will be back on Friday! I am sorry for the down time. I am in 100 degree weather by a very amazing pool! HAVE a WONDERFUL Memorial Day! If you are having a BBQ and are in need of a recipe or 2, check out the Search section along the side of the blog and search all the recipes! HAPPY COOKING!!! See you in a couple of days!

KE

Smoky BBQ Chicken Salad- PERFECT FOR MEMORIAL DAY BBQ

1 box Betty Crocker® Suddenly Salad® ranch & bacon pasta salad mix
1/2 cup frozen corn
1/4 cup mayonnaise
1/4 cup barbecue sauce
2 cups shredded rotisserie chicken
1 cup cherry or grape tomatoes, halved
12 butter lettuce leaves, or your favorite salad
4 medium green onions, chopped (1/4 cup)

Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally, adding corn during last 2 minutes of cooking. Drain pasta and corn; rinse with cold water. Shake to drain well.

In large bowl, stir together Seasoning mix, mayonnaise and barbecue sauce. Stir in pasta, corn, chicken and tomatoes. Line serving plate with lettuce leaves. Top with salad mixture; sprinkle with green onions. Serve immediately, or cover and refrigerate 1 hour to chill.

Chicken Cordon Bleu Chowder

2 cans (18.5 oz each) Progresso® Rich & Hearty chicken corn chowder
1 cup cubed cooked chicken
1 cup diced cooked ham
1 cup shredded Swiss cheese (4 oz)
1 TBS chopped fresh chives

I added a little water to get to desired consistency

In 3-quart saucepan, heat chowder, chicken and ham over medium-high heat 5 minutes, stirring occasionally. Slowly stir in cheese. Cook about 2 minutes longer, stirring frequently, until cheese is melted. Serve topped with chives.

Lemonade Pie- EASIEST dessert you'll ever make!

1 (14oz) can eagle brand condensed milk

1 (4oz) can frozen lemonade concentrate (you can use Pink or Raspberry Lemonade as well for color and taste!)

2/3 carton of Cool Whip (can be sugar free, but DO NOT use fat free, the recipe wont set)

1 9 inch cookie crumb crust (I use nilla wafers)

Blend condensed milk and thawed lemonade. Fold in Cool Whip and our into crumb crust. Chill until firm. Serve and enjoy!

Roasted Vegetable and Chicken Manicotti

1 pound asparagus, cut into 2-inch pieces
1 medium red bell pepper, cut into pieces
1 cup halved mushrooms
1 TBS. olive or vegetable oil
1/2 tsp. lemon-pepper seasoning
1/4 tsp. salt
12 uncooked manicotti shells
1 envelope (1.8 ounces) white sauce mix
2 1/4 cups milk
1/4 teaspoon dried marjoram leaves
1 1/2 cups shredded Havarti cheese
2 cups diced cooked chicken

Heat oven to 450ºF. Toss asparagus, bell pepper, mushrooms, oil, lemon-pepper seasoning and salt until vegetables are coated. Spread in ungreased 9X 13 pan. Roast about 20 minutes or until vegetables are crisp-tender. Cool slightly. Coarsely chop vegetables. While vegetables are roasting, cook and drain manicotti as directed on package. In 1 1/2-quart saucepan, mix sauce mix and milk. Heat to boiling, stirring constantly. Stir in marjoram; remove from heat.

Reserve 1 cup vegetables for topping. Mix remaining vegetables, 1 cup of the cheese, the chicken and 1/2 cup of the sauce. In bottom of ungreased rectangular baking dish, 13x9x2 inches, spread about 1/4 cup sauce. Spoon chicken mixture into manicotti shells; arrange in dish. Spoon remaining sauce over manicotti. Sprinkle with remaining 1 cup vegetables and 1/2 cup cheese.
Cover and bake 30 minutes. Uncover and bake about 10 minutes or until bubbly.

French Dip Sandwiches!

1 (4 pound) boneless beef roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
3 whole black peppercorns
1 teaspoon dried rosemary, crushed
1 teaspoon dried thyme
1 teaspoon garlic powder
20 slices French bread

Remove and discard all visible fat from the roast. Place trimmed roast in a slow cooker.
In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water (you can use beef broth as well to make it that much better) to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

Grilled Taco Nachos

5 cups tortilla chips
1 can (15 oz) black beans, drained, rinsed and mashed
1 can (4.5 oz) chopped green chiles, drained
2 tsp. taco seasoning mix
2 Roma tomatoes, chopped
2 medium green onions, sliced
2 cups finely shredded Colby-Monterey Jack cheese blend

Heat gas or charcoal grill. Spray 12x18-inch foil pan with cooking spray. Spread tortilla chips in pan. In medium bowl, mix beans, chiles and taco seasoning mix; spoon evenly over tortilla chips. Top with tomatoes and onions. Sprinkle with cheese. Cover pan with foil.

Place foil pan on grill over medium heat. Cover grill; cook 8 to 10 minutes or until cheese is melted. Carefully remove foil garnish with sour cream and guacamole.

MK's Chinese Chicken Salad

SALAD
8 boneless, skinless chicken breasts
2 heads lettuce (your favorite greens, iceberg is best for this recipe)
1/2 cup almonds, sliced
1 small can mandrain oranges
1/2 cup, won ton skins
1 cup soy sauce
1 cup sugar
Boil chicken and dice. Combine soy sauce and sugar and stir until sugar is dissolved. Place chicken in 9x13 pan (or 2) and pour soy sauce mixture over. Allow to marinate overnight or as long as possible, stir once or twice durint this time. Prepare lettuce and place in large salad bowl. In a small frying pan toast almonds until lightly brown. Slice won-ton skins into strips and sry until golden brown and set aside.

DRESSING
2 TBS. sugar
1/2 tsp. pepper
1/4 cup oil
1 tsp. sesame seed oil
3-4 TBS. rice vinegar
Mix all dressing ingredients together and blend well. Salt and pepper to taste. Place chicken, almonds, oranges and won-tons in with salad greens and toss. Allow people to add their own dressing and the salad will last longer.

From my daughter.....

(In case you can't read it, it says, "Mom thank you for the food, I love it Mom.")

This is a note that I found from my 6 year daughter last night after I made dinner. Yesterday was a CRAZY day! BUT, this makes all this effort TOTALLY worth it! HAPPY COOKING EVERYONE!!!

Oven French Toast

1/4 cup butter

1 cup packed brown sugar

2 TBS. corn syrup

1/4 tsp. cinnamon

1/4 cup pecan pieces (optional)

1 loaf Texas toast bread

6 large eggs

1 1/2 cups milk

1 tsp. vanilla

1/4 tsp. salt

1/4 tsp. nutmeg

In a saucepan, brown the butter, then combine butter, brown sugar, corn syrup and cinnamon. Pour into a 9x13 pan. Sprinkle pecan pieces over the butter mixture. Arrange the bread slices on top of the butter mixture and nuts. Beat together eggs, milk, vanilla, salt and nutmeg. Pour the egg mixture over the top of the bread. Cover with plastic wrap and refrigerate overnight. Bake at 350 for 45 minutes.

Chicken Cheesesteaks

1 pound chicken strips
2 TBS. vegetable oil, such as safflower
Coarse salt and ground pepper
2 mixed bell peppers (ribs and seeds removed), thinly sliced

2 tsp. minced garlic
6 ounces sliced provolone cheese
4 soft hoagie rolls, split lengthwise
1/4 cup light olive oil mayonnaise

Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet lined with aluminum foil, toss chicken with 1 tablespoon oil; season with salt and pepper. Broil, without turning, until chicken is opaque throughout, 5 to 7 minutes. Transfer to a cutting board (reserve baking sheet); let cool, and thinly slice. Set chicken aside.

On baking sheet, toss together peppers, minced garlic and remaining tablespoon oil. Broil, tossing occasionally, until crisp-tender and slightly charred, 8 to 10 minutes; season with salt and pepper. Add chicken to broiled vegetables; toss, and spread in a single layer.

Top chicken and vegetables with cheese; broil until cheese is bubbling, 30 seconds to 1 minute. Scoop out most of the doughy center from both halves of rolls; discard. Spread rolls with mayonnaise; fill with chicken and vegetables. Serve immediately.

(Recipe and picture from marthastewart.com/everyday)

Grilled Chicken with Sweet Chili Sauce

This recipe is a family favorite. It is wonderful on salmon as well.

2-4 skinless, boneless chicken breasts
2 TBS. Sweet chili sauce (any grocery store has this in the asian section)
1 TBS. soy sauce
2 tsp. olive oil

Marinate chicken breasts with the other ingredients for 15 minutes. Grill over medium high heat until cooked through, about 4-5 minutes on each side.

Homemade Scones

1 TBS. yeast in 1/2 cup warm water
2 cups milk, scaled and cooled
1/2 cup mashed potatoes (you can use instant)
1/2 cup butter, melted
5-6 cups flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/3 cup sugar
oil for frying

Dissolve yeast in warm water and add to cooled scalded milk, mashed potatoes and butter. Blend in 2 cups flour, the baking soda, salt and baking powder. Mix well then add enough flour to make soft dough. Knead well. Put in refrigerator overnight or chill a bit. Punch down while still warm. Roll out to about 1/2 inch thick and cut into strips. Fry in oil until golden brown on both sides. Sprinkle with cinnamon and sugar or serve warm with honey butter.

Banana Split Brownie Pizza

1 box of your favorite brownie mix
Water, vegetable oil and eggs as called for on brownie mix box
1 quart (4 cups) favorite flavor ice cream, slightly softened
1 cup sliced fresh strawberries
2 medium bananas, sliced (1 1/2 cups)
1/2 cup chopped fresh pineapple
1/2 cup chopped pecans
1/4 cup hot fudge topping
Whipped cream, if desired

Heat oven to 350° F (325° F for dark or nonstick pan). Spray or grease 12-inch pizza pan. Make brownies as directed. Spread in pan. Bake 20 to 26 minutes or until toothpick inserted 2 inches from center comes out almost clean. Cool completely.

Spread slightly softened ice cream evenly over brownies. Freeze at least 1 hour or until ice cream is firm. Just before serving, top with strawberries and bananas; sprinkle with pineapple and pecans. Drizzle with hot fudge topping. Serve wiith whipped cream, if desired.

(recipe and picture from bettycrocker.com)

Kicky Steak Strips with Rice

1/2 cup Worcestershire sauce
2 TBS. dijon honey mustard
1 pound top sirloin steak, cut into thin strips
1 cup uncooked long-grain white rice
2 cups water
1 TBS. olive oil
2 tsp. minced fresh garlic
1 tsp. pepper

In a medium container, mix Worcestershire sauce and mustard. Place steak strips in the mixture. Cover, and marinate in the refrigerator at least 30 minutes.
Place rice and water in a medium saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes.
Heat olive oil in a medium saucepan over medium heat. Stir in the garlic, and cook until tender. Season with pepper. Place steak into the saucepan and cook 5 to 7 minutes on each side, to desired doneness. Discard remaining marinade. Serve over the cooked rice.
(recipe and picture from allrecipes.com)

Pizza Fondue

1 loaf (16 oz) American cheese, cut into cubes
2 cups shredded mozzarella cheese
1 jar (28 oz) tomato pasta sauce
1/2 cupbeef flavored broth
1 loaf Italian bread, cut into 1-inch cubes, if desired

Spray inside of 3- to 4-quart slow cooker with cooking spray. In slow cooker, mix cheeses, pasta sauce and broth. Cover; cook on High heat setting 45 to 60 minutes.

Stir until cheese is smooth. With rubber spatula, scrape down side of slow cooker to help prevent edge of fondue from scorching. Reduce heat setting to Low. Serve fondue with bread cubes and wooden picks or fondue forks for dipping. Fondue will hold up to 4 hours.

MY KIDS HAD A BLAST WITH THIS!!

(recipe and picture from bettycrocker.com)

Slow Cooker Turkey, Bacon and Avacodo Wraps

4 slices turkey bacon, cut into 1/2-inch pieces
2 lb turkey breast tenderloins, cut crosswise into 1-inch slices
3/4 cup barbecue sauce
2 TBS. taco seasoning mix
1 medium ripe avocado, pitted, peeled and mashed
2 cups shredded lettuce
1/2 cup drained roasted red or yellow bell peppers, large pieces cut up
8 tortillas (6 or 8 inch), heated

In 12-inch nonstick skillet, cook bacon over medium heat 4 to 6 minutes, stirring occasionally, until almost crisp. Add turkey slices to skillet; cook 4 to 6 minutes, stirring occasionally, until turkey is brown on all sides.

Spray 3- to 4-quart slow cooker with cooking spray. Place turkey mixture in cooker. Top with barbecue sauce and taco seasoning mix; stir to mix well. Cover; cook on Low heat setting 5 to 6 hours.

Remove turkey from cooker; place on cutting board. Use 2 forks to break up turkey; return turkey to cooker. Layer avocado, lettuce, turkey mixture and bell peppers on tortillas; roll up.

BREAKFAST IN BED FOR MOM!!!! Strawberry Crepes!

CREPES

1 cup Bisquick mix
3/4 cup milk
2 eggs

FILLING
1 1/2 cups whipping cream
1/4 cup sugar
2 to 3 bananas, sliced
1 pint (2 cups) fresh strawberries, sliced, or 1 box (10 oz) frozen strawberries, partially thawed

In small bowl, stir all crepe ingredients until blended. Grease 6- or 7-inch skillet cooking spray; heat over medium-high heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden brown. Gently loosen edge with metal spatula; turn and cook other side until golden brown. Stack crepes as you remove them from skillet, placing waxed paper between each. Keep crepes covered to prevent them from drying out.

In chilled medium bowl, beat whipping cream and sugar with electric mixer on high speed until stiff. Spoon about 3 tablespoons whipped cream down center of each crepe; top with 4 or 5 banana slices. Roll up; top each crepe with whipped cream and strawberries.

Yummy Waffles

1 1/2 cups flour

3 tsp. baking powder

1/2 tsp. salt

2 beaten egg yolks

1 1/4 cups milk

1/2 cups vegetable oil

2 stiff beaten egg whites

Stir together dry ingredients. Combine egg yolks and milk; stir into dry ingredients. Stir in oil. fold in egg whites, leaving a few "Fluffs"-- DO NOT OVER MIX!! Bake in pre heated waffle iron.

Chocolate Covered Bananas

16 ounces semisweet chocolate, chopped

12 popsicle sticks or wooden skewers
4 banana's, peeled and cut crosswise into thirds
2/3 cup coarsely chopped salted peanuts or coconut

Place chocolate in a heatproof bowl set over (not in) a pan of gently simmering water. Stir just until melted.
Line a baking sheet with waxed paper. Insert a popsicle stick in one end of each banana piece. Dip banana, one piece at a time, in chocolate, spooning on additional chocolate to cover.
Sprinkle each banana with peanuts, and set on prepared baking sheet. Refrigerate until chocolate is firm, 20 minutes, or up to 3 days.

(recipe and picture from Martha Stewart.com)

Slow Cooker BBQ Pulled Pork Fajitas!

1 pork boneless loin roast, (2 1/2 pounds), trimmed on fat
2 cups barbecue sauce
3/4 cup your favorite salsa, use a thick one
1 TBS. chili powder
1 tsp. ground cumin
1 bag (1 pound) frozen stir-fry bell peppers or you can also use fresh
1/2 tsp. salt
18 flour tortillas
Shredded cheese, if desired
Guacamole, if desired
Sour cream, if desired

Place pork in 3- to 4-quart slow cooker. Place onion on top. Mix barbecue sauce, salsa, chili powder and cumin in small bowl; pour over pork. Cover and cook on Low heat setting 8 to 10 hours.

Remove pork from cooker; place on cutting board. Shred pork, using 2 forks. Return pork to cooker and mix well. Stir in stir-fry vegetables and salt. Increase heat setting to High. Cover and cook 30 minutes or until mixture is hot and vegetables are tender.
Using slotted spoon to remove pork mixture from cooker, fill each tortilla with 1/2 cup pork mixture. Fold one end of tortilla up about 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down. Serve with cheese, guacamole and sour cream.

Easiest Spaghetti and Meatballs

Coarse salt and ground pepper
1/4 cup finely grated Parmesan, plus more for serving
1/4 cup chopped fresh parsley
2 garlic cloves, minced
1 large egg
1 pound ground beef chuck
1/4 cup plain dried breadcrumbs
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes in puree
3/4 pound spaghetti

Set a large pot of salted water to boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1 teaspoon pepper. Add beef and breadcrumbs; mix gently. Form into 16 balls.

In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs, and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; cover partially, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes. Meanwhile, cook pasta until done. Drain, and return to pot; add meatballs and sauce, and toss gently. Serve with Parmesan.

(recipe and picture found at marthastewart.com/everyday)

Mexican Chicken Pizza! HAPPY CINCO DE MAYO Week!

1 1/2 cups flour
1 TBS sugar

1/4 tsp. regular active dry yeast
1/4 tsp. coarse (kosher or sea) salt
3/4 cup warm water
1 tablespoon olive oil
1/3 cup yellow cornmeal
Additional cornmeal
2 cups shredded Mexican cheese blend
1 1/2 cups shredded cooked chicken
1 can (14.5 oz) diced tomatoes, drained
1/2 medium yellow bell pepper, chopped (1/2 cup)
1/4 cup sliced green onions (4 medium)
1/4 cup chopped fresh cilantro

Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.

On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.

Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with cilantro! (YOU CAN ALSO MAKE THIS PIZZA ON ANY PIZZA CRUST!)

(Recipe and picture found at bettycrocker.com)

Homemade Granola

5 cups old fashioned oats
1 cup sliced almonds
1/2 cup flax seed
1 cup wheat germ
1 1/2 cups high quality honey
1/2 cup olive oil
1 TBS. vanilla or almond extract
2 tsp. cinnamon

Mix dry ingredients and set aside. Warm honey and oil and stir in vanilla and cinnamon. DO NOT BOIL! Just make warm. Pour mixture over dry ingredients and mix well. Spread on a large baking sheet. Bake at 300 degrees for 30 minutes or until lightly browned. Stir several times during baking process. Store in an air tight container.
*You may also add craisins, coconut, dried fruit, white chocolate chips (add chips after the baking process.) I have also added toffee chips!

Cake Mix Cinnamon Rolls and Cream Cheese Frosting

CINNAMON ROLLS1 white or yellow cake mix package
2 pkg. yeast
1 tsp. salt
2 cups flour
3 cups flour
butter to taste
cinnamon to taste
sugar to taste

Combine the first 4 ingredients. Add 2- 1/4 cups hot water. Mix. Add 3 cups flour and knead until well mixed. Let rise until doubled. Push down and roll out into a large triangle. Mix butter, cinnamon and sugar. Sprinkle over dough. Roll up and cut in 1- 1/2 inch slices. Let rise until doubled. Bake at 350 degrees for 20 minutes. Frost while still warm with cream cheese frosting. Makes about 18 rolls.

CREAM CHEESE FROSTING
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Grilled Chile Lime Chicken

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts

To make marinade, in shallow glass or plastic dish, or resealable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Small Shout Out to Pinkie and the Bean!

Just wanted to give a small shout out to the cutest blog that I was recently mentioned on! It's a darling blog and I just wanted to share the love in return! THANKS for mentioning me!! www.pinkieandthebean.com

Slow Cooker Salsa Swiss Steak and Noodles

1 boneless beef round steak (3 lb), cut into 12 serving pieces
1 jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1 envelope (about 1 oz) brown gravy mix
1 bag (16 oz) frozen home-style egg noodles

In 3- to 4-quart slow cooker, place beef pieces. In small bowl, mix salsa and gravy mix; pour over beef. Cover; cook on Low heat setting 8 to 10 hours.

About 15 minutes before serving, cook and drain noodles as directed on package. Serve beef and sauce over noodles. (Recipe and Picture found at bettycrocker.com)

Homemade Krispy Kreme Donuts- Better than the real ones!

Donuts
2 TBS. yeast
1/4 cup warm water
1- 1/2 cup lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable or canola oil for frying

Dissolve yeast in water. Add milk, sugar, eggs, shortening and 2 cups flour. Beat on low, scraping the bowl for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until doubled (about 50-60 minutes, dough is ready when indent remains) Turn onto floured surface. With a floured rolling pin, gently roll dough to 1/2 inch thick. Cut with floured donut cutter (or a mason jar ring) and place on baking sheet, leaving plenty of room to rise. Cover and let rise until doubled, 30 -40 minutes. Do not let the sides touch! Using a wide spatula, slide donuts into hot oil (350 degrees), turn as they rise to the surface. Fry until golden on each side. Remove carefully and drain on a paper towel.

Dip in glaze (below) cool on cookie rack and glaze again.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Glaze
1/3 cup butter
2 cups powdered sugar
1- 1/2 tsp. vanilla
4-6 TBS. hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 TBS. at a time, until desired consistancy. (For chocolate glaze, melt 4 oz, milk chocolate or semi sweet chips with butter and continue with glaze recipe!

Lemon Stampers

1 cup butter or margarine, softened
1 package (3 oz) cream cheese, softened
1/2 cup sugar
1 tablespoon grated lemon peel
2 cups all-purpose flour

In large bowl, beat butter and cream cheese with electric mixer on medium speed, or mix with spoon. Stir in sugar and lemon peel. Gradually stir in flour. Cover; refrigerate about 2 hours or until firm.

Heat oven to 375°F. Shape dough into 1-inch balls. On ungreased cookie sheet, place balls about 2 inches apart. "Stamp" balls to about 1/4-inch thickness using a potato masher, the bottom of a glass, the bumpy side of a meat mallet, the end of an empty spool of thread or a cookie press, dipping first into additional sugar.
3. Bake 7 to 9 minutes or until set but not brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.

Guest Blogger......A Little Great

Hey everyone! I am a guest blogger at an awesoe blog called "A Little Great"..... check it out!

Grilled Parmesan Turkey Burgers

1 lb ground turkey
1/3 cup grated Parmesan cheese
1 tablespoon chopped fresh basil
1/4 teaspoon pepper
1/8 teaspoon salt
1 TBS. balsamic vinegar
4 humburger buns, split
Red onion rings, if desired

Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns and onions. Shape mixture into 4 patties, about 1/2 inch thick. Carefully brush vegetable oil on grill rack. Place patties on grill rack over medium heat. Cover grill; cook patties 12 to 15 minutes, turning once. Add buns, cut sides down, to side of grill for last 4 minutes of grilling. Serve patties on buns with grilled or raw onion rings.
(Recipe and picture from bettycrocker.com) Recipe has been enhanced.

Italian Meatball Hoagie Braid- My kids LOVED this one!

2 cans (8 oz) refrigerated crescent rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, (about 1 pound), thawed and cut in half
1 cup tomato-basil pasta sauce
1 cup shredded mozzarella cheese (4 ounces)
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375°F. Spray 2 cookie sheets with cooking spray. Separate dough into 8 rectangles. Place rectangles on cookie sheets. Firmly press perforations to seal.

Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 tablespoons pasta sauce and 2 tablespoons mozzarella cheese. Make cuts 1 inch apart on each side of filling, using scissors or sharp knife. Alternately cross strips over filling. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake 15 to 20 minutes or until golden brown.
(recipe and picture found at bettycrocker.com)

Pesto Ravioli with Chicken

2 tsp. olive oil

1 lb. of chicken- (I use a rotisserie chicken, shredded)3/4 cups chicken broth

1 package of cheese ravioli

3 small zucchini's, cut into thin slices

1 large red bell pepper, thinly sliced and de-seeded

1/4 cup basil pesto

fresh Parmesan cheese

In a large sacue pan, heat oil over medium high heat. Cook chicken in oil about 4 minutes turning occasionally until brown. Remove chicken from skillet. (If using a rotisserie chicken, skip this part completely. Have the chicken ready for the last step.)

Add broth and ravioli to pan. Heat to boiling and then reduce heat. Cover and simmer about 4 minutes or until ravioli is done.

Stir in zucchini, bell pepper and chicken into ravioli. Cook over medium heat about 3 minutes, stirring occasionally until veggies are tender. Toss with pesto and sprinkle with cheese.

(Recipe and picture from Bettycrocker.com) Recipe has been enhanced.

Too Easy Strawberry Orange Jam

2 packages (10 oz. each) frozen sweetened strawberries, thawed and undrained

1 package (1 3/4oz.) powdered fruit pectin

1 TBS. orange peel, grated

1/2 cup orange juice

3 1/2 cups sugar

In a large saucepan, mix strawberries, pectin, orange peel and orange juice until pectin is dissolved. Heat to rolling boil over high heat, stirring constantly.

Stir in sugar. Heat to rolling boil, stirring constantly; remove from heat. Quickly skim off foam. Immediately pour into hot, sterilized jars or freezer containers, leaving 1/2 inch headspace. Wipe rims of jars clean. Seal immediately; cool. Refrigerate or freeze. Thaw before serving.

(Recipe found at BettyCrocker.com)

Grilled Salmon in Honey Soy Marinade

1 TBS. brown sugar, packed
1 TBS. butter, melted
1 TBS. olive oil
1 TBS. honey
1 TBS. soy sauce
1 tsp. garlic, minced
3-4 salmon filets

In a small bowl, mix all ingredients except salmon. In a shallow dish, place the salmon and pour the marinade over the fish. Cover and refrigerate at least 30 minutes but no longer than one hour.

Heat grill and remove salmon from marinade, but reserve the marinade. Place salmon on grill. Cover and grill on medium heat for 10- 20 minutes brushing with marinade. Cook until salmon flakes easily with a fork. Discard remaining marinade.

Citrus Mango Muffins

PERFECT FOR SPRING!
Muffins
1 egg
2 cups flour
1/3 cup sugar
1 TBS grated lime peel
2 tsp. baking powder
1/2 tsp. salt
1 cup milk
1/4 cup vegetable oil
1 medium mango, pitted and diced, about 1 cup

Lime glaze
1/2 cup powdered sugar
3 to 4 tsp/ lime juice

Heat oven to 375. Grease bottoms of muffin pan or line with baking cups.
In a medium bowl, beat egg slightly. Stir in remaining muffin ingredients except mango. Stir until moist, then add mango. Divide batter evenly among muffin tin. Bake 23-35 minutes or until golden brown.

Meanwhile in a small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Immediately remove muffins from pan to cooling rack. Drizzle glaze over muffins. Serve warm.

Mean Woman Pasta- Love the Name!

This pasta is best when used with all fresh ingredients!
1 lb. seashell pasta
2 cups chopped roma tomatoes- Fresh is BEST, but you can use canned and drained if in a pinch.
1 clove garlic, minced
15 kalamata olives, pited and sliced
1/4 cup chopped fresh basil
1/4 olive oil
10 pepperocini peppers
Parmesan cheese

Combine tomatoes, garlic, olives, basil, olive oil and pepperocinis. Stir together and allow to marinate as long as you have time for. Overnight is best, but you can mix and use right away.
Cook pasta according to the package. Drain and toss with sauce and serve with fresh Parmesan cheese.

Tortilla Pie with Chicken

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken, I just use a rotisserie chicken from the store
1 can (4 ounces) chopped green chiles
1 1/2 cups Green or Red Salsa (recipe below)
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

Green or Red Salsa
8 tomatillos (for red salsa use 6 plum tomatoes, halved)
1 onion
1 to 2 jalapeno peppers, halved and seeded
1 garlic clove, minced
salt
In a baking sheet, broil tomatillos, onion, garlic, jalapenos and garlic until lightly charded. About 4 minutes. Puree in a blender until smooth. Thin with 1/2 to 3/4 cup water and season with salt.
(recipe and Picture found at www.marthastewart.com/everyday)

Citrus Steak Salad- Great for parties too!

4 strip steaks (4 to 6 ounces each)
Coarse salt and ground pepper
2 navel oranges, peel and pith removed
2 tablespoons vegetable oil, such as safflower
2 tablespoons honey
1 teaspoon finely grated peeled fresh ginger
1 head romaine lettuce, cored and cut into bite-size pieces
1 small red onion, halved and thinly sliced
4 carrots, cut into matchsticks

Heat a large skillet over medium. Season steaks with salt and pepper; add to skillet. Cook, turning once, until medium-rare, about 8 minutes. Transfer to a cutting board; let rest 5 minutes, then thinly slice crosswise. Set aside.

Cut oranges to release segments; set aside. Over a medium bowl, squeeze remaining membranes to release 2 tablespoons juice; whisk in oil, honey, and ginger. Season with salt and pepper. Add lettuce, onion, carrots, and orange segments; toss to combine. Top salad with steak.

Homemade Buttermilk Cornbread

1/4 cup unsalted butter, melted, plus more, room temperature, for baking pan
1 cup yellow cornmeal
1 cup all-purpose flour (spooned and leveled)
1/4 cup sugar
1 1/2 teaspoons baking powder (for a fluffier cornbread, add 1/2 teaspoon baking soda)
1 1/2 teaspoons coarse salt
1 cup low-fat buttermilk
2 eggs

Preheat oven to 400 degrees. Butter a 9-inch square baking pan. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda (if using), and salt. In a medium bowl, whisk together buttermilk, butter, and eggs (mixture might appear curdled). Add to flour mixture and stir just until combined (do not overmix). Transfer to baking pan and smooth top.
Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool on a wire rack 15 minutes before serving.

Penne with Ricotta and Pine Nuts

I LOVE FRESH AND LITE PASTAS FOR SPRING! ENJOY!

1/3 cup pine nuts
Coarse salt and freshly ground pepper
1 pound penne pasta
1 1/2 pounds baby spinach, well washed
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese

Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer’s directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well. Serve immediately, topped with ricotta, pine nuts, and Parmesan.

Grandma's Chicken and Dumplings

2-3 boneless, skinless chicken breasts, cooked and diced

2 cans (10oz.) OR 1 large family sized can of cream of chicken soup

2 cups water

4 tsp. flour

2 tsp. chicken bouillon granules

1 tsp. pepper

1 can of refrigerated buttermilk buscuits- or your own homemade buscuits,

Mix all ingredients except the buscuits in a crockpot. Cut buscuits into quarters and gently stir into mixture. Cover and cook on low for 4-6 hours.

(Recipe and picture from Crockpot Best Loved Recipes)

Artichoke Jalapeno Dip

8 oz. cream cheese
4 oz. fresh Parmesan cheese, grated
1 cup mayo (not miracle whip)
1 small can green chilies, diced
1 small can jalapeno chilies, diced
1 can artichoke hearts, diced

Mix ingredients together by hand. Put into a shallow baking dish and bake at 400 for 20 minutes. Serve with cubed or torn French Bread, pita chips or tortilla chips!

Zucchini Pineapple Bread

3 eggs
1 cup oil
2 cups sugar
2 tsp. vanilla
3 cups flour
2 tsp. soda
1 tsp. salt
1/2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
2 cups grated zucchini
1 cup crushed pineapple and juice

Beat together eggs, oil, sugar, vanilla. Add flour, soda, salt, baking powder, cinnamon and nutmeg. Fold in zucchini and pineapple. Pour into loaf pans and bake 350 for 1 hour.

Cafe Rio Salad

Rice
4 cups water
4 cubes chicken bouilllon
1 tsp. cumin
2 cloves garlic
green onions
1 TBS. butter
6 springs of cilantro, crushed and shredded
2 cups rice
Combine in a pan and cook over medium high heat for 20- 25 minutes.

Dressing
1 cup mayonnaise
1 pkg. hidden valley ranch buttermilk dressing
1/2 cup buttermilk
1/4 tsp. cayenne pepper
1 cup cilantro, chopped
1 clove garlic
3 tomatillos, quartered
Blend all ingredients in a blender until smooth. Chill.

Spicy chicken
4-6 chicken breasts
2 can of rotel diced tomatoes and green chilies
1 tsp. salt
1 tsp. pepper
1 tsp. chili powder
1 tsp. garlic salt
1 tsp. cayenne pepper
1 dash tabasco sauce
Combine all ingredients and cook in crockpot on low for 7-8 hours. When done shred chicken and pour lime juice to taste. Serve with whatever your heart desires!

S'mores Cake

1 box yellow cake mix

1 cup graham craker crumbs

1- 1/4 cups water

1/3 vegetable oil

3 eggs

1 jar (16 or 17oz) hot fudge or chocolate topping

1 jar (7oz) marshmellow creme

Heat oven to 350. Grease bottom only of a 13x9 pan. In a large bowl, beat cake mix, cracker crumbs, water, oil and eggs with mixer on low speed for 30 seconds. Then beat on medium speed for 2 minutes. Pour into pan.

Reserve 1/4 cup hot fudge topping. Drop remaining hot fudge topping by generous tablespoonfuls randomly in 13- 14 mounds onto the batter in pan. Bake 40- 46 minutes or until toothpick inserted in the center comes out clean. Run knife around side of pan to loosen cake. Cool for 15 minutes or so.

Spoon teaspoonfuls of marshmellow creame onto warm cake; carefully spread with a knife dipped in hot water. Drop small dollops of reserved hot fudge topping randomly over marshmellow creme. Swirl topping through marshmellow creme with knife for marbled design.

Sweet Potato Waffles

2 cups of bisquick
2 TBS. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 egg
1- 1/3 cups of milk
1 cup of cooked sweet potatoes, mashed, (you can you use canned, but I like the fresh ones)
2 TBS. canola oil
1 tsp. vanilla extract

In a large bowl, combine bisquick, brown sugar and spices. In another bowl, whisk the egg, milk, sweet potatoes, oil and vanilla. Stir this mixture into the dry ingredients just until combined.

Bake in preheated waffle iron until golden brown. Serve warm with fresh maple syrup! Enjoy!

Parmesan Pork Roast

1 boneless pork loin (3- 4 lbs.)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 TBS. soy sauce
2 TBS. dried basil
2 TBS. minced garlic
2 TBS. olive oil
1/2 tsp. salt
2 TBS. cornstarch
1/4 cup cold water

In a small bowl combine the cheese, honey, soy sauce, basil, garlic, oil and salt. Put pork in a crockpot and pour the sauce on top of the pork. Cook on low for 5- 6 hours.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until gravy thickens. Slice roast and serve with gravy.

Chocolate Fruit Crepes- Worth Every Last Calorie!

Crepes
1- 1/2 cups buttermilk
3 eggs
3 TBS. butter, melted
2 TBS. sugar
2 TBS. baking cocoa

Filling
1 can (21oz) cherry pie filling
1 can (8oz) sliced peaches, drained and chopped
1/2 tsp. ground cinnamon
1/8 tsp. almond extract
1/3 cup hot fudge ice cream topping, warmed

In a large bowl, combine the buttermilk, eggs and butter. Combine the flour, sugar and cocoa; add to buttermilk mixture and mix well. Cover and refrigerate for one hour.

Heat a lightly greased non stick skillet over medium heat; pour 2 TBS. batter ino the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry. Turn and cook 15- 20 seconds longer. Remove to a wire rack or papertowel.

In a microwave safe bowl, combine the pie filling, peaches and cinnamon. Microwave, uncovered on high for 3-4 minutes or until heated through, stirring once. Stir in extract. Spoon 2 TBS. filling down the center of each crepe. Fold sides of crepe over filling. Drizzle with ice cream topping and garnish with whipped cream!

Asian Salmon Patties

1-1/2 pounds skinless salmon fillet, finely chopped
2 shallots, minced
2 tablespoons grated peeled fresh ginger
1 large egg, lightly beaten
1/4 to 1/2 teaspoon crushed red pepper
Coarse salt and ground pepper
Lime wedges, for serving (optional)
1/3 cup reduced-fat mayonnaise
2 thinly sliced scallions
2 tablespoons fresh lime juice
1 teaspoon toasted sesame oil

In a large bowl, combine salmon, shallots, ginger, egg, crushed red pepper, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Form mixture into eight 1-inch-thick patties, packing each firmly; transfer to a plate. Place in freezer until just firm, about 20 minutes.

Heat a large nonstick skillet over medium-high heat. Add salmon patties; cook until browned on both sides and just opaque throughout, 4 to 6 minutes per side, turning carefully. Serve with lime wedges and Sesame Mayonnaise, if desired.

To make Sesame Mayonnaise: In a small bowl, stir together mayonnaise, scallions, lime juice, and sesame oil. Chill until ready to serve.

No posts for 3 days!!! WHAT?!

Happy Easter Everyone! I will be escaping to a Winter Wonderland for the Easter Holiday, so I regreat to inform you that there will be no recipes, because I will NOT have access to a computer! YEAH!! I am so excited about that! BUT, I will return on Monday with all new Spring recipes! Stay tuned.......... Thanks for following!

Easter Egg Dipper Treats

3 tablespoons butter or margarine
1 (10 ounce) package regular marshmallows
6 cups KELLOGG'S® RICE KRISPIES® cereal
1 1/2 cups semi-sweet chocolate morsels or milk chocolate morsels
5 teaspoons shortening
Multi-colored sprinkles

In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
Add Rice Krispies. Stir until well coated.
Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool.

In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.

(Recipe and pic from allrecipes.com)

Rib Roast with Herb Crust

This Easter, we have chosen not to do a Ham, but a roast. This recipe is so great!

2 tablespoons sour cream
2 teaspoons prepared horseradish
Coarse salt and ground pepper
1 cup fresh breadcrumbs
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh thyme or a mixture of equal amounts chopped fresh thyme, rosemary, and sage
1 garlic clove, chopped
2 teaspoons vegetable oil
1 boneless rib-eye roast (2 1/2 pounds), room temperature

Preheat oven to 400. In a small bowl, combine sour cream and horseradish; season with salt and pepper. In another bowl, combine breadcrumbs, olive oil, herbs, and garlic; season with salt and pepper.

In a large skillet, heat vegetable oil over medium-high. Season roast with salt and pepper; sear until browned on all sides, 10 minutes. Transfer to a cutting board. Spread sour cream mixture on one side of roast; top with breadcrumb mixture, pressing to adhere. Return roast to skillet or transfer to a rimmed baking sheet. Place in oven; cook until medium-rare or an instant-read thermometer inserted in center reads 140, 35 to 45 minutes. Let rest 15 minutes before slicing.

Brown Sugar and Pecan Sticky Buns

All-purpose flour, for work surface
1 recipe Basic Pizza Dough, or 2 pounds store-bought pizza dough, thawed if frozen
1 cup plus 6 tablespoons unsalted butter (2 3/4 sticks), room temperature
1 cup packed dark-brown sugar
1 1/2 cups pecans, chopped
1/2 teaspoon coarse salt
On a floured work surface, roll dough to a 10-by-18-inch rectangle. Dot upper two-thirds of dough with 1 cup butter and fold dough like a letter. Roll dough to a 10-by-18-inch rectangle. Refrigerate on a baking sheet until firm, 1 hour (or up to 1 day).

Preheat oven to 350 degrees. In a small bowl, combine sugar, pecans, and salt. Leaving a 1/2-inch border, dot dough with 6 tablespoons butter and sprinkle with sugar mixture. Starting at a long end, roll up dough like a jelly roll. Cut crosswise into 12 pieces. Place each piece, cut side down, into two jumbo muffin pans or a 9-by-13-inch baking pan.

Bake until golden brown and cooked through, 30 to 40 minutes, rotating pans halfway through. Immediately invert buns onto a serving platter or baking sheet. Serve warm.

Baked Penne with Chicken and Sun Dried Tomatoes

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne pasta
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
2 tsp. garlic, minced
6 cups milk , better if whole, but you can use fat free evaportated as well
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone
1 cup finely grated Parmesan

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of being done; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

TO FREEZE:
Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.
Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

(recipe and picture courtesy of Martha Stewart everyday)

Sauteed Orange Shrimp with Brown Rice

2 cups of cooked brown rice
1 lb. uncooked medium shrimp. peeled and deveined
1 TBS. garlic, minced
1 TBS. olive oil
1 TBS. butter
1/4 tsp. cornstarch
1/2 cup orange juice
2 TBS. fresh basil, diced
1/4 tsp. salt

Cook rice according to package. Meanwhile, in a large skillet, saute shrimp and garlic in oil and butter for 3-4 minutes or until shrimp turn pink.

Combine cornstarch and orange juice until smooth. Stir in basil and salt. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Serve over rice.

My Grandma Mary's Award Winning Pecan Pie

4 eggs, slightly beaten

1 cup sugar

1 cup dark Karo syrup

1 tsp. vanilla

4 TBS. butter

1 1/2 cups chopped pecans (or halves)

1- 9 inch pie shell (recipe below)

Add to already beaten eggs; karo syrup, vanilla, butter (melted), beating well to blend. Fold in 1 cup of pecans. Pour filling into pie shell; arrange the rest of the pecans on top in an attractive pattern (use halves for this). Bake at 350 degrees for 40 minutes or until the center of the pie is set. Test by shaking gently.

EASY PIE CRUST

2 1/2 cups flour

1 cup shortening

1 egg (beaten)

1/4 cup water

1 tsp. vinegar

1/2 tsp. salt

Mix together and roll with roller on a flourer surface. Use cooking shears to fit perfectly into 2 - 9 inch pie shells. Press edges with thumb to make attractive. Then follow recipe above!

Stovetop Mac and Cheese

3 tablespoons unsalted butter
1/3 cup all-purpose flour
Coarse salt
4 cups whole milk
1/8 teaspoon cayenne pepper
3/4 pound small shell pasta or elbow macaroni
4 cups coarsely grated sharp yellow cheddar (3/4 pound)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

In a medium saucepan, melt butter over medium. Add flour and 1/2 teaspoon salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of cooked oatmeal, about 5 minutes.

Whisking constantly, pour in 2 cups milk; add 2 more cups milk and cayenne and whisk until smooth. Cook mixture, stirring constantly along bottom of pan, until boiling, 6 to 7 minutes. Reduce heat to low. Simmer gently, stirring occasionally, until sauce thickens and does not feel grainy when a small amount is rubbed between two fingers, about 10 minutes.

Meanwhile, in a large pot of boiling salted water, cook pasta until al dente; drain thoroughly and return to pot. Remove sauce from heat and let cool 10 minutes. Quickly whisk in cheese, mustard, and Worcestershire. Pour cheese sauce over pasta and stir to coat.

(picture from Martha Stewart everyday food)

Fiesta Chicken Lasagna

2 jars (16 oz.) your favorite thick and chunky salsa

9 uncooked lasagna noodles

4 boneless, skinless, Cooked chicken breasts, shredded or cut into small chunks. (You may season the chicken with mexican seasonings)

1 can black beans

1/4 cup fresh cilantro

3 cups shredded Monterey Jack cheese

Heat oven to 375. In ungreased 13x 9 baking dish, spread 1/4 of the salsa on the bottom. Layer with 3 noodles, and 1/3 each of the chicken, beans, cilantro, salsa and cheese.

Cover baking dish with foil. Bake 40 minutes. Uncover, bake 15 minutes or until hot in center. Let stand before cutting.

Roasted Halibut and Zucchini with Butter Sauce

1 1/2 pounds skinless halibut fillet, cut into 4 equal pieces
2 teaspoons olive oil
Coarse salt and ground pepper
1 pound zucchini, cut diagonally into 3/4-inch slices
1 tablespoon onion, minced
1 tablespoon white-wine vinegar
1 tablespoon chicken broth
1/2 cup (1 stick) chilled butter, cut into 8 tablespoons
1 tablespoon chopped fresh flat-leaf parsley

Preheat oven to 500 degrees. Pat halibut dry; rub with 1 teaspoon oil, and season with salt and pepper. Arrange fillets several inches apart on a 10-by-15-inch rimmed baking sheet.
In a small bowl, toss zucchini with remaining teaspoon oil; season with salt and pepper. Arrange zucchini around fish on sheet. Roast in oven, rotating sheet once, until zucchini is cooked through and fish flakes easily, 10 to 12 minutes.

While fish roasts, combine onion, vinegar, chicken broth, and 1/4 cup water in a small saucepan; bring to a boil. Reduce heat to medium; simmer until almost all liquid has evaporated, 5 to 7 minutes. Reduce heat to low; whisk in butter, 2 tablespoons at a time, letting each addition melt before adding next. Stir in parsley; season sauce with pepper. Spoon butter sauce over halibut and zucchini; serve immediately.

Baked Ravioli

2 TBS. olive oil

1 TBS. minced garlic

salt and pepper

1 1/2 tsp. dried thyme or oregano

1 can (28 oz.) whole tomatoes

1 can (28 oz.) crushed tomatoes

2 lb. store bought ravioli

1 1/2 cup mozzerella cheese

1/2 cup Parmesan cheese

Preheat overn to 425 degrees. Heat oil in a large saucepan over medium heat. Add garlic and season with salt and pepper. Add thyme and tomatoes. Bring to a boil, reduce heat and simmer, breaking up to tomatoes with a spoon, until sauce is thickened and reduced to about 5 1/2 cups. 20- 25 minutes.

Meanwhile, cook ravioli in a large pot of boiling water just until they float to the top. Do not over cook as the pasta will cook in the oven. Drain and then return to pot.

Toss sauce with pasta. Pour pasta into a large gratin dish or a 9x13 baking dish. Sprinkle with cheeses. Bake until golden brown, 20 to 25 minutes. Cool slightly before serving.

Cheese, Tomato and Basil Stuffed Chicken Breasts

4- 6 skinless, boneless chicken breasts

1/2 cup freshs basil leaves

1/3 cup sun-dried tomato halves

1 TBS. minced garlic

1 tsp. orange zest

salt and pepper

2 oz. Mozzerella cheese, shredded

2 tsp. olive oil

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1 inch long slit in thick side of each breast. Insert knife, and without enlarging the opening, carefully work around inside to form a pocket. (make sure you do not go through the other side.)

On a cutting board, pile cheese, basil, sun-dried tomatoes, garlic, zest, 1 tsp. salt and 1/4 tsp. pepper; chopped until fine. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.

Close pockets, using 2-3 toothpicks per breast. Arrange on baking sheet. Rub olive oil and season with salt and pepper. Roast in oven until well browned, about 30- 35 minutes. If you use a thermometer, bake until 165 on the thickest part of the chicken. Let chicken rest about 5 minutes and then remove toothpicks before serving.

Shortcut Chicken Cordon Bleu

1 tablespoon butter
4 skinless, boneless chicken breast halves
1 can (10 3/4 ounces) Cream of Chicken Soup (You can use Fat Free)
2 tablespoons water
2 tablespoons chicken broth
1/2 cup shredded Swiss cheese
1/2 cup chopped cooked ham
4 cups medium egg noodles, cooked and drained

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides.

Stir the soup, water, chicken broth, cheese and ham in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce with the noodles.

Flank Steak Fajitas

1- 1 1/2 lbs. flank steak
1 chopped, seeded green pepper
1 chopped jalapeno pepper
1 TBS. cilantro
1 clove garlic
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1 (8oz.) can chopped tomatoes
12 flour tortillas- taco size

Cut flank steak into 6 portions, cutting against the grain. Place sliced steak and remaining ingredients into a crockpot. Stir. Cover and cook on low for 8- 10 hours or on high 4-5 hours. Remove meat from crockpot and shred. Return meat to crockpot and stir. Let sit 15 minutes and serve in flour tortillas. Top with sour cream, guacamole, shredded cheese, salsa, etc!

Homemade Oreo Cookies

1 cup butter (no substitutes), softened
2 cups sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 cup milk
FILLING:
1/2 cup butter or margarine, softened
1 1/2 cups confectioners' sugar
1 cup marshmallow creme
1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with milk. Refrigerate for at least 2 hours. Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges are set. Remove to wire racks to cool.

Combine filling ingredients in a small mixing bowl; beat until smooth. Spread on the bottom half of the cookies; top with remaining cookies. Store in the refrigerator.

Sweet Potato Soup

3 sweet potatoes, peeled and diced
1 white potato, peeled and diced
1 carrot, peeled and diced
1/2 cup heavy whipping cream (you can also use 1% milk or fat free evaporated milk)
6 cups chicken broth
1 TBS. brown sugar (or you can use pure maple syrup)
1 1/2 tsp. ground nutmeg
2 TBS. butter
salt and pepper to taste

Place peeled and cut potatoes and carrot into a pot with chicken broth. Use only the amount of broth to cover the veggies. Bring to a boil and cook until veggies are tender.

Place the mixture into a food processor or blender and puree until smooth.

Return puree to the saucepan and slowly add cream, brown sugar, nutmeg and butter. Bring to your desired tempurature and add salt and pepper. Serve immediately! Top with sour cream or this is really good with corn bread!

Egg Pesto Breakfast Wrap

2 eggs
1 1/2 teaspoons reduced-fat sour cream
1/4 cup shredded reduced-fat Cheddar cheese
2 tablespoons finely chopped onion
1 1/2 teaspoons prepared pesto sauce
3 grape tomatoes, sliced
1 slice turkey bacon
1/2 ounce marinated artichoke hearts, drained and thinly sliced
1 10-inch flour tortilla
salt and pepper to taste

Beat the eggs in a bowl with the sour cream until blended, and stir in the Cheddar cheese.
Spray a skillet with cooking spray, and cook and stir the onion and pesto sauce over medium heat until the onion is translucent, about 6 minutes. Stir in the tomatoes, and pour the egg mixture into the skillet. Cook and stir the egg mixture until the eggs are cooked but not dry, about 3 minutes. Remove eggs from the skillet, and set aside.

Place the turkey bacon into the skillet, and fry, flipping once, until the bacon is thoroughly cooked and starting to crisp, about 3 minutes per side. When the bacon is cooked, place the artichokes into the skillet to heat for about 1 minute, and remove the bacon and artichokes from the pan.

Spray the skillet with cooking spray, and place the tortilla into the hot skillet. Heat the tortilla until warm and flexible, and remove to a plate.
Spoon the eggs, turkey bacon, and artichokes into the center of the tortilla, and season with salt and pepper. Fold the bottom 2 inches of the tortilla up to enclose the filling, and wrap tightly.

HAPPY ST. PATRICKS DAY!

I love Irish food and would love to get some more! If any of you have any special recipes (Irish or not) that you would like to share, please email them! bkelggren@msn.com. Also, I would love to have you leave a comment on what your thoughts are on this blog! Any suggestions?! Please share!

Amazingly Easy IRISH Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375. Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. You may continue to brush the loaf with the butter mixture while it bakes.