Creamy Chicken and Mushrooms

This recipe has no fun story or memories.  Just one that Jamie got online that's excellent.  So far, he's the only cook that has made this and it's a winner every time - especially with Hayden.

INGREDIENTS
2 tablespoons butter or margarine
4 skinless, boneless chicken breasts
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 teaspoon garlic powder
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tablespoons dry sherry
1/8 teaspoon ground black pepper
4 cups hot cooked medium egg noodles

DIRECTIONS
Heat 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken. Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles.

Pumpkin Pie

INGREDIENTS
2 eggs, slightly beaten
1 (16 oz.) can solid pack pumpkin
3/4 cup sugar
1/2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 1/2 cup (12 oz) can undiluted Carnation evaporated milk
1 (9") unbaked homemade pie shell or frozen

DIRECTIONS
Preheat oven to 425. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350. Bake an additional 45 min. or utnil knife inserted near center comes out clean.

Apple Pie

INGREDIENTS
1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust
6 cups thinly sliced peeled apples
3/4 cup sugar
2 tbs. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 tsp. lemon juice (although I always skip this step and it doesn't seem to make a difference)

DIRECTIONS
Heat oven to 425. Prepare pie crust according to direction on package. In a large bowl, combine remaining ingredients. Cut slits in several places after putting the ingredients in. Bake 40 - 50 minutes or until apples are tender.

Black Bean Soup

INGREDIENTS
1 (16 ounce) can black beans, drained and
rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
1/2 cup bread crumbs

DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. We baked them and they turned out really well.
In a bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Jamie just added the canned fiesta corn into this mixture. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
When grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

Sweet Corn Tomalito

This tastes a lot like the side dish you get at Chevy's!

INGREDIENTS
5 tablespoons margarine, softened
1/4 cup Masa Harina
1/3 cup granulated sugar
1/2 cup water
2 cups corn kernels, fresh or frozen, thawed, divided
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons plus 1 teaspoon milk

In a small mixing bowl, mix the margarine, masa and sugar using an electric mixer until light and fluffy, about 1 minute.  In a blender container, blend half the corn kernels with the water until smooth. Combine this mixture with the margarine mixture, stirring well. Add the remaining corn kernels, corn meal, baking powder, salt and milk and mix well. Pour the corn mixture into an 8-inch square baking pan. Tightly cover with plastic wrap and steam by setting atop a medium saucepan of water on top of the stove. Bring water to a boil and steam corn mixture for 50 minutes to one hour (check to see whether you might need to add more water), until a wooden pick inserted in the center comes out clean. Tomalito should have a smooth, moist texture.

Shish Kabobs

INGREDIENTS
2 1/2 lb. beef, cut in 2-inch squares
12 cherry tomatoes
12 mushrooms
12 sm. onions
2 green peppers, cut in 1-inch squares
12 bacon squares
2 zucchini, cut in slices
Marinade
1/3 c. soy sauce
3/4 c. salad oil
1/8 c. Worcestershire
1 tbsp. dry mustard
2 tsp. salt
1 tsp. parsley
1 1/2 tsp. ground pepper
1 crushed garlic clove
1/4 c. lemon juice
Marinade: Blend all ingredients together in blender for 1/2 minute. Pour in jar with tight lid. Refrigerate. Use as directed.
Shish Kabobs: Marinate beef squares in marinade for several hours or all day. To prepare kabobs, arrange meat and vegetables on skewers, brush with marinade and broil over hot coals 15 minutes or until cooked. Turn skewers and brush with marinade during the cooking process.

Oatmeal Caramel Bars

INGREDIENTS
1 Package of Betty Crocker’s Oatmeal Chocolate Chip Cookie Mix
1 Stick of Butter or Margarine (softened)
1 Egg
35 Caramels
1/4 Cup Milk

DIRECTIONS
Preheat oven to 375
Mix butter and egg in large bowl. Stir in cookie mix.
Transfer all but 1/2 cup of mixture into 8x8 pan
Bake for 15 mins.
Meanwhile, melt 35 caramels and 1/4 cup of milk
Once  done baking, pour melted caramel over cookie bars
Drop spoonfuls of remaining batter on top of mixture
Bake for an additional 10 mins.
Let cool and serve

Mexican Pulled Pork and Pork Tortilla Soup

INGREDIENTS
Pork Shoulder (Boston Butt)
1 tsp Salt
2 tsp Fresh Cracked Black (Pepper)
2 tsp Oregano
1 tsp Cumin
1/2 Large Onion (cut into 4 pieces)
2 Garlic cloves
Cilantro
Lime juice
Jamie’s Fresh Salsa
     - Can of Diced Tomatoes with Zesty Jalapenos (drained)
     - Handful of cilantro
     - Bit of  onion
     - Several shakes of cumin
     - Not as many shakes of  ground chipotle
     - Squirt of lime juice
     - Pinch of sugar
     NOTE: Be precise with these measurements
DIRECTIONS
Place untrimmed pork in slow cooker
Coat meat with the next 6 ingredients
Cook on LOW for 8 hours (or until meat falls off bone)
Remove and shred with fingers into separate bowl
Mix finely chopped cilantro and a squirt of lime juice into shredded pork
Serve on warm tortillas
Suggested garnishes: salsa, sour cream, avocado, and shredded cheese

INGREDIENTS
Leftover pork
32 Oz  Beef Broth
1 Can  Salsa (we used Pace Medium)
1 Can Black Beans (drained)
1/2 Can Corn (drained)
1 Pkg Taco Seasoning (we used Taco Bell Chipotle)

Apple Crisp

INGREDIENTS –I cut it all in half, b/c I only had 5 apples
10 cups all-purpose apples, peeled and sliced
1 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 cup water
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup packed brown sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup butter, melted

DIRECTIONS
Preheat oven to 350 degrees.
Place the sliced apples in a 9x13 inch pan. I used an 8x8 inch pan for half of the ingredients.  Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
Bake at 350 degrees for about 45 minutes.

Pumpkin Acorn Squash Soup

INGREDIENTS
1 medium-size pumpkin or 1 can of pumpkin
1 medium-size acorn squash
4 tbsp. butter, divided
2 tbsp. honey, divided
4 tsp. chopped fresh thyme
1/2 tsp. salt
1 sweet onion – chopped
4 1/2 cups chicken broth
1/4 cup half-and-half
1 tsp. cider vinegar
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg

DIRECTIONS
Preheat oven to 400. Cut pumpkin/squash in half lengthwise.  Put in shallow pan cut side up.  Microwave 1 tbsp. butter and 1 tbsp. honey and brush pumpkin and squash.  Bake for 45 min.  Melt remaining butter and cook chopped onion for 5 min. or until tender.  Put thyme in mixture.  Stir in broth, pumpkin and squash on medium heat.  Let simmer for 10 min.  Let cool for 10 min. then process soup, in batches, in food processor.  Return soup to original pan and put in last 4 remaining ingredients.  Heat and serve immediately.

Chocolate Chip Cookie Dough Truffles

INGREDIENTS
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans (not a fan, so I took these out:)
1 1/2 pounds chocolate bark candy coating, melted

DIRECTIONS
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.

Creamed Corn

Anything with cream cheese and a crock pot are perfect in my opinion.  I think that this is a really easy side dish. I served it at our first Thanksgiving and it turned out well and something different than just ordinary corn.

INGREDIENTS
1 16 ounce bag of frozen corn – I used 1 and a 1/2 bags
1 8 ounce package of cream cheese
1/2 stick butter
1/2 cup milk
1 tablespoon of sugar
salt and pepper to your liking

DIRECTIONS
Mix all ingredients in a crock pot on high for 2 – 4 hours.

Red Wine Pot Roast

I'm in love with red wine and any type of food you can make with it.

INGREDIENTS 
2 cups red wine
1/2 cup water
1 (1 1/4) envelope dry onion soup mix
1 tablespoon brown sugar
1 teaspoon dried rosemary or fresh rosemary
4 lbs. trimmed beef roast
1-2 teaspoon cornstarch
Use whatever veggies you’d like.  I usually use potatoes, carrots and onions.  Put them in the crock pot at the same time as the roast.

DIRECTIONS
Place roast and vegetables in crock pot and season with pepper.  Mix rest of ingredients together and pour over roast.  Cover and cook 6-7 hours. Remove roast and take left over juice to mix with cornstarch for gravy.

Sauceless Pasta Dish

INGREDIENTS
1/2 cup extra-virgin olive oil
1 pound Italian-style turkey sausage
10 ounces cremini mushrooms, sliced
3/4 teaspoon sea salt or more to taste
3/4 teaspoon pepper or more to taste
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Parmesan cheese

DIRECTIONS
In large skillet, heat 2 tbs. olive oil and add sausage.  Cook until golden brown.  Transfer sausage to plate and set aside.  Heat 2 more tbs. oil and cook mushrooms.  Add peas and return sausage to the pan and cook until the sausage is heated through and flavors are blended. 
While cooking sausage, boil salted water for pasta.  Cook pasta 10 minutes or until complete.  Strain pasta and add to sausage mixture.  Combine and add Parmesan cheese.  Mix and serve.

Mongolian Beef

INGREDIENTS
1lb. beef flank steak – thinly sliced across the grain
1 medium white onion thinly sliced
1/2 cup soy sauce
1/2 cup dry sherry
1/2 cup chicken broth
1 tbs. minced garlic
2 tbs. hoisin sauce – you can find this in the Asian section
1/4 cup brown sugar
1 tbs. ground ginger
1 tsp. red pepper flakes – or to taste
1/4 cup corn starch
1 cup cut scallions
1/3 cup white wine

DIRECTIONS
Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside.
Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot.
Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat.
Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir.
Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour.
Stir, and serve over rice or noodles.

Peanut Butter Brownies

INGREDIENTS
1 package milk chocolate brownie mix
1/2 tsp. vanilla extract
1 (3 oz.) package cream cheese
1/3 cup creamy peanut butter
1 cup M&M’s Peanut Butter Candies

DIRECTIONS
Preheat oven to 350.  Grease bottom and sides of 8-inch square pan.  Prepare brownie mixtures as directed on the box and stir in vanilla.  Poor into pan.  Place cream cheese in microwave-safe bowl.  Microwave for 15 sec. and stir in peanut butter until smooth.  Drop peanut butter in little balls in brownie mixture.  Put candies on top.  Bake for 50 minutes.

Corn Bread

INGREDIENTS 1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 egg
1 cup milk
1/3 cup vegetable oil

DIRECTIONS Preheat oven to 400 degrees F.  Spray or lightly grease a 9 inch round cake pan.
In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Mom's Chicken n' Noodles

INGREDIENTS
6 big chicken thighs
1 carrot
parsley – break off a little over a handful maybe;)
celery
1/2 an onion
1 1/2 boxes of chicken broth
1 can chicken gravy
1 and 1/2 bags of egg noodles
salt to taste while cooking – be carful to make sure the chicken is fully cooked before tasting.

DIRECTIONS
First, in a large pot, place some olive oil and brown the chicken.  When chicken is browned, remove it from the pan.  Cut up - in very small pieces – the carrot, celery, parsley, and onion and cook in the pan with the remaining chicken juice.  Next, put the chicken back in the pan and cover with 4 or more cups of water and the chicken broth – just make sure the chicken is completely covered.  Cook over low boil for two hours.  Take the chicken out and set aside.  Add the can of chicken gravy and boil the noodles.  While noodles are cooking, take the meat off of the chicken.  After noodles are completely cooked, add back the chicken meat, stir and serve.

Pumpkin Spice Latte

INGREDIENTS
2 cups milk (I used 1%)
2 tbs. canned pumpkin
2 tbs. white sugar
2 tbs. vanilla (not a typo. it asks for tablespoons)
1/2 tsp. pumpkin pie spice
1/2 cup brewed espresso or 3/4 cup strong brewed coffee

DIRECTIONS
This will make enough for 2 people to have a big mug with a bit leftover. If you are having friends over, adjust the recipe accordingly. Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.  If you want that extra fattening flair like I do, ladle into mugs, and garnish with whipped cream and additional cinnamon.

Crock Pot Pasta Fagoli Soup

INGREDIENTS
1 pound lean ground beef, browned and drained
1/2 large red onion, chopped
1 cup carrots, chopped
2 celery stalks, sliced
2 cans (14.5 oz) diced tomatoes (and juice)
1 can kidney beans, drained and rinsed
1 can white beans, drained and rinsed
4 cups beef broth
1 jar (16.5 oz) pasta sauce
2 tsp oregano
1 T. Tabasco sauce
1/2 tsp salt
1/4 tsp black pepper
1/2 cup dry pasta, to add at end of cooking time

DIRECTIONS
Brown the meat on the stovetop, and drain well. Let it cool a bit.
Chop up the carrots, onion, and celery. Add it to the empty crock pot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.
Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.
Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Crock Pot Mac n' Cheese

INGREDIENTS
1/2 a pound of uncooked macaroni
4 cups milk
1 egg
4 cups shredded cheese – I used white cheddar and mild yellow
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 tsp. dried mustard

DIRECTIONS
Spray crock well with cooking spray. In a mixing bowl, whip egg and milk together. Stir in spices.
Add cheese and noodles, and stir well to combine. Pour the mixture into the crock pot..
Cover and cook on low for 2-5 hours, or on high for 1-3

Rosemary and Red Wine Sauce

INGREDIENTS
1 medium onion
8 cloves garlic
2 Tbsp olive oil
2 large cans crushed tomatoes
1 large can tomato paste
1 1/2 cups red wine
4 Tbsp honey
1 tsp salt
1 tsp crushed red peppers
1 tsp crushed rosemary
1 tsp basil

DIRECTIONS
Saute onion and garlic with olive oil.
Add the rest of the ingredients and simmer for at least 20 minutes (the longer the better).   I then added a pound of hamburger and fresh mushrooms.

Pumpkin Spice Bars

INGREDIENTS
1 pkg. (2-layer size) spice cake mix
1 can  (15 oz.) pumpkin
1 cup miracle whip dressing
3   eggs
1 pkg. (8 oz.) cream cheese, softened
1/4 cup  (1/2 stick) butter, softened
2 Tbsp. milk
1 tsp.  vanilla
4 cups powdered sugar

DIRECTIONS
Preheat oven to 350°F. Grease 13x9-inch baking pan; set aside. Beat cake mix, pumpkin, dressing and eggs in large bowl with electric mixer on medium speed until well blended. Pour into prepared pan. 
Bake 32 to 35 min. or until wooden toothpick inserted in center comes out clean. Cool completely in pan on wire rack. 
Beat cream cheese, butter, milk and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating after each addition until well blended. Spread over cooled cake. Cut into pieces to serve. Store any leftovers in refrigerator.

Sausage and Cornbread Stuffing

INGREDIENTS6 tablespoons butter
1 cup chopped onion
1 cup chopped celery – I omitted this b/c Jamie and I hate celery;)
1/2 cup chopped green bell pepper
2 teaspoons poultry seasoning
1 1/2 teaspoons thyme leaves
1 teaspoon garlic powder
10 cups coarsely crumbled corn bread
1/2 pound sausage, cooked and crumbled
1 can (14 1/2 ounces) chicken broth

DIRECTIONS
Preheat oven to 350°F. Melt butter in large skillet on medium heat. Add celery, onion and bell pepper; cook and stir 5 minutes. Stir in poultry seasoning, thyme and garlic powder.
Mix corn bread, vegetable mixture and sausage in large bowl. Add broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.
Bake 30 to 35 minutes or until heated through and lightly browned. Prepare Turkey Gravy and serve with stuffing, if desired.

Traditional Mashed Potatoes

INGREDIENTS
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.

Easy Corn Chowder

INGREDIENTS
4 cups frozen hash browns - thawed
1 can cream style corn
1 can regular corn – don’t drain it
1 can evaporated milk
8 or more;) strips of bacon
1 tbs. worchestershire sauce

DIRECTIONS
Thaw out hash browns, and cook bacon.  Pour cans of corn, worchestershire, and condensed milk in pot and heat through.  Cut bacon strips and add to soup.

Beef Stew

INGREDIENTS
1 lb. stew beef cubes
4-6 carrots, cut up
10-12 pearl onions
4-6 potatoes, cut in cubes
2 cloves garlic
1/2 c. red wine
1 tsp. Worcestershire sauce
2 tsp. soy sauce

DIRECTIONS
Brown stew beef cubes (you can coat in flour). After browned, put in crock pot. De-glaze pan with 1/2 cup red wine and pour into crock pot with beef cubes. Add cut up carrots, onions, garlic and potatoes along with Worcestershire sauce and soy sauce. Cook on high for 3-4 hours in crock pot. Add water as necessary (salt and pepper to taste).

Garlic and Greens Pasta

INGREDIENTS
8 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
1/2 medium onion
1/8 teaspoon of red pepper flakes
6 cups winter greens
6 ounces spaghetti or angel hair pasta
3 tbs. pecorino romano cheese

DIRECTIONS
Bring large pot of salted water to a boil.  Meanwhile, cook the garlic in evoo, until golden brown and crisp (about 3 min.).  Using a slotted spoon, transfer garlic chips to a paper-towel-lined plate.  Add onion slices and red pepper flaked to oil in pan – cook about 10 minutes.  Season with salt.
When onions are almost done, add the greens to boiling water and cook uncovered until tender – about 3 minutes.  Using tongs, shake off excess water and add to pan with onions.  Cook, stirring occasionally.  Return to cooking water and add pasta.  Cook 8-10 minutes.  Drain and add to serving bowl.  Add green mixture and two tbs. of pasta water and toss.  Top with cheese and garlic.

Chicken Pesto

INGREDIENTS
For the pesto sauce 3 cloves garlic
2 cups fresh basil leaves
3 tablespoons pine nuts
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated

1 chicken breast
6 grape tomatoes sliced
1 cup slices yellow squash
1/4 box of bow tie pasta
1/4 an onion
3 tbs. parmesan Romano cheese

DIRECTIONS
Make pesto sauce ahead of time in a blender and set aside.  Cook chicken breast in skillet over medium heat with sliced onion.  After the chicken is almost done, add the yellow squash and tomatoes.  While chicken is cooking boil pasta.  When complete, add pasta, pesto sauce and chicken mixture.  Add cheese on top.

Zuppa Toscana Soup

INGREDIENTS
1 lb Italian sausage 
2 large russet baking potatoes, sliced in half,and then in 1/4 inch slices
1 large onion, chopped
2 cloves garlic, minced
2 cups kale or swiss chard, chopped
2 cans chicken broth
1 quart water
1 cup heavy whipping cream

DIRECTIONS
Cook sausage.  Drain, set on plate covered with paper towels.  Set aside.  Place onions, potatoes, garlic, water and chicken broth in pot and heat until potatoes are done.  Add sausage and cream.  Salt and pepper to taste.  Heat through and serve.

Pan Seared Scallops and Sesame Sauce

INGREDIENTS
8 ounces cellophane noodles
1/4 cup reduced-sodium soy sauce
3 cloves garlic, minced
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon cornstarch
1/4 teaspoon crushed red pepper flakes
1 tablespoon olive or vegetable oil
1 pound large sea scallops, about 12
Ground black pepper
1/4 cup scallions, chopped

DIRECTIONS
Soak cellophane noodles in hot water for 10 minutes, until tender. Strain and set aside.  While the noodles are soaking, in a small bowl, whisk together soy sauce, garlic, vinegar, sugar, sesame oil, cornstarch, and red pepper flakes. Set aside. Heat olive oil in a large skillet over medium-high heat. Add scallops and season the tops with black pepper. Cook 2 minutes, until golden brown. Flip with spatula and cook 2 more minutes, until second side is golden brown. Add soy sauce mixture to pan and bring to a simmer, for 2 minutes, until sauce thickens and scallops are cooked through and have an opaque color.

Easy Chicken and Dumplings

INGREDIENTS
1 (32 oz.) container low sodium chicken broth
3 cups shredded cooked chicken
1 (10 oz.) can cream of chicken soup
1/4 tsp. poultry seasoning
1 (10 oz.) can refrigerated buttermilk biscuits
3 carrots – diced
3 celery ribs – diced *we both hate celery and excluded this

DIRECTIONS
Bring first 4 ingredients to a boil in a Dutch oven over medium-high heat.  Cover, reduce heat to low, and simmer, stirring occasionally, 5 minutes.  Increase heat to medium- high; return to a low boil.  Place biscuits on a lightly floured surface.  Roll or pat each biscuit to 1/8-inch thickness; cut into 1/2-inch-wide strips.  Drop strips, 1 at a time, into boiling broth mixture.  Add carrots and celery.  Cover, reduce heat to low, and simmer 15 – 20 minutes, stirring occasionally to prevent dumplings from sticking.

Black Bean Soup

INGREDIENTS
2 (15 oz.) cans of black beans, drained and rinsed
1 1/2 cups vegetable or chicken broth
1 cup chunky salsa
1 tsp. ground cumin
DIRECTIONS
In an electric food processor or blender, combine beans, broth, salsa and cumin.  Blend until fairly smooth.  Heat bean mixture in saucepan over medium heat until thoroughly heated.

Margherita Pizza

INGREDIENTS
1 pizza crust
1 tablespoon olive oil
1 15-ounce can crushed tomatoes, undrained (1-3/4 cups)
1 tablespoon snipped fresh basil
2 cloves garlic, minced
2 tablespoons tomato paste
16 ounces fresh mozzarella, sliced
Fresh basil leaves

DIRECTIONS
Preheat oven to 375 degree F. Prepare Pizza Dough as directed, using the Thin-Crust Pizzas directions. Drizzle dough with olive oil. For sauce, in a medium bowl, combine tomatoes, snipped basil, garlic, and tomato paste. Spread a thin layer of sauce over dough in each pan. Bake in the preheated oven for 15 minutes. Remove pizzas from oven and place mozzarella in single layer on top of the sauce. Bake for 10 to 13 minutes more or until crust bottom is crisp and brown. Top with basil leaves. Cut pizzas into wedges and serve immediately. Makes 8 servings.

Jenny's Buffalo Chicken Dip

INGREDIENTS
2 pkg pre-cooked chicken
2 pkg (8 oz) cream cheese, softened
1 cup ranch dressing (you could use blue cheese instead, but Joe and I don't care for it)
3/4 cup bottled buffalo wing sauce
2 cups shredded cheddar cheese

DIRECTIONS
Preheat oven to 350 degrees.  Spray pie plate with Pam cooking spray.
In large mixing bowl, beat cream cheese, dressing, and sauce.
Fold chicken into mixture.
Spread mix into pie plate.  Sprinkle cheese on top.
Bake for approx. 15 minutes.
Serve with crackers or tostito chips.
***I've made this before by dumping all the ingredients in a slow cooker and it's still really good.

Veggie Pizza

INGREDIENTS
2 large pkg. refrigerated crescent rolls
2 (8 oz.) pkg. cream cheese
2/3 cup mayo
1 1/8 tsp. dill weed
dash of seasoning salt
1 tbs. chopped onion
green onion
tomatoes
peeled cucumber
shredded cheddar cheese

DIRECTIONS
Roll out crescent rolls and press seems together.  Bake at 400 for 10 – 15 min. and cool.  Mix cream cheese, mayo, dill weed, season salt and onion until smooth.  Spread on cooled crust, top with chopped veggies and then add the cheddar cheese.

Chicken Enchiladas

INGREDIENTS
16 ounce bottle of can of enchilada sauce
6 tortillas
1 jar of salsa
2 cans refried beans – I always leave this out b/c I don’t like beans
1/2 cup sour cream
1/2 cup shredded cheese
1/4 cup olives
1 jalapeno

DIRECTIONS
Heat over to 400. Pour the can of sauce into a pie dish. Dip tortillas in the sauce to soften them. On a cutting board, gently spread beans on one side of tortilla. Add enough chicken to cover beans. Sprinkle cheese onto chicken.Add olives and salsa if you’d like. Roll up the tortillas and place seam-side down in a 9 by 13 inch baking dish. Blend sour cream into remaining sauces and pour over enchiladas. Cover with cheese. Cover and bake for 25 – 30 minutes at 400 until heated through.

French Toast

INGREDIENTS
2/3 cup whole mike, heavy cream or half and half.
4 large eggs
1 tsp. vanilla
1/4 tsp. salt
6 slices white bread of Texas toast
2 Tbs. butter

DIRECTIONS
Wisk together ingredients in a shallow bowl. Dip bread into ingredients and fry in plan with melted butter until brown.

Sweet Corn with Zucchini

INGREDIENTS
2 cups coarsely chopped zucchini
1/2 cup diced sweet onion
3 Tbs. butter
2 cups fresh corn kernels
1/4 cup fresh chopped chives
2 tsp. taco seasoning mix

DIRECTIONS
Saute zucchini and sweet onion in butter over medium heat for five minutes. Add corn kernels, chives and taco seasoning. Saute five minutes or until tender.

Toffee Gooey Butter Cake

INGREDIENTS
Cake 1 (18.2- ounce) package yellow cake mix
1 large egg
1/2 cup (1 stick) butter, melted
Filling 1 (8-ounce) package cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
1 (1 pound) box confectioners' sugar
1/2 cup (1 stick) butter, melted
1 cup toffee bits

DIRECTIONS
Preheat the oven to 350 degrees F. Spray a 13 by 9 by 2-inch baking pan with vegetable oil cooking spray. In the bowl of an electric mixer at medium speed, combine the cake mix, egg, and butter and mix well. Pat evenly into the bottom of the prepared baking pan and set aside. In a bowl, mix together the cream cheese, eggs, vanilla extract, confectioners' sugar and butter. Beat on medium speed until smooth. Fold in the toffee bits with a spatula. Pour the filling over the cake mixture and spread it evenly. Bake until the center is just a little bit gooey, about 40 to 50 minutes. Remove from the oven and allow to cool completely. Cut into pieces and serve.

Chocolate Caramel Brownies

 INGREDIENTS
1 can evaporated milk
1 pkg. caramels
1 box German chocolate cake mix
1 6 oz. pkg. semi-sweet chocolate chips
3/4 cup butter, softened (1 1/2 sticks)

DIRECTIONS
Mix a 1/3 cup evaporated milk with caramels in the top of a double boiler until melted. Mix 1/3 cup evaporated milk with cake mix and butter with mixer until just mixed. Spread 1/2 cake mix in bottom of 9 x 13 pan (grease and flour first) – bake 6 minutes – then sprinkle with chocolate chips then drizzle melted caramels on top of the chips and cake mix. Then drop spoonfuls of remaining cake mix on top. Bake 18 – 20 minutes at 350 F.

Buttery Spinach, Leeks and Mushrooms

INGREDIENTS
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 cup sliced portobello mushrooms
1/2 cup thinly sliced leeks
1 clove garlic, minced
1/4 cup vegetable broth
1 tablespoon heavy whipping cream
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups fresh baby spinach
1/4 cup grated Parmesan

DIRECTIONS
In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

Strawberry-Rhubarb Pie

INGREDIENTS
For crust 3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water
For filling
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

DIRECTIONS
Make the crust and the filling.
Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.

Roasted Asparagus with Basil Gremolata

INGREDIENTS
1 bunch asparagus, ends snapped off
2 tablespoons of olive oil
1 small lemon
1 small shallot, minced
4 large basil leaves, chopped
About a cup of crustless, day-old bread pieces
Salt and pepper to taste

DIRECTIONS
Preheat the oven to 400 degrees. Place the asparagus on a baking sheet and toss with a tablespoon of the olive oil, a large pinch of salt, and some freshly ground black pepper. Place in the oven on the center rack, and roast for 15-20 minutes, giving the asparagus a toss once or twice while they are cooking.  Meanwhile, take the bread pieces and put them in a blender or food processor and give them a few whirls until they turn into coarse, small crumbs. Set aside.  In a small skillet, heat the remaining tablespoon of olive oil over medium heat and add the shallots, sauteing until they are starting to brown, about 2-3 minutes. Add the bread, and stirring constantly, cook until the bread turns golden and toasts a bit. Remove from the heat and place in a bowl. Add the basil and the zest from the whole lemon to it. Season to taste with salt and stir together thoroughly.  When the asparagus is ready, place it in a serving dish and squeeze the juice from half a lemon over it. Spoon the gremolata over the top and serve.

Jalapeno Popper Spread

INGREDIENTS
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

DIRECTIONS
Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Microwave on High until hot, about 3 minutes.

No-Fuss Overnight Coffee Cake

INGREDIENTS
12 tablespoons (1 1/2 sticks) butter
1 cup granulated sugar
1/2 cup brown sugar, light or dark, firmly packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/8 teaspoon strong flavor, such as butter-rum, vanilla-butternut, etc.; or 1 teaspoon vanilla
2 large eggs
2 cups Flour
1 cup sour cream
Topping
3/4 cup brown sugar, light or dark, firmly packed
3/4 cup chopped walnuts or pecans
3/4 teaspoon ground cinnamon
1 cup chips (chocolate, butterscotch, cinnamon, or cappuccino), optional

DIRECTIONS
To make the cake: In a large mixing bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and flavor, mixing until smooth.   Add the eggs one at a time, beating well after each addition. Add the flour alternately with the sour cream, stirring to combine. Spoon the batter into a lightly greased 9 x 13-inch pan.
To make the topping: Combine the brown sugar, nuts, cinnamon, and chips (if you're using them), stirring to combine. Sprinkle the topping over the batter in the pan. Cover the pan with plastic wrap, and refrigerate it overnight.   Next morning, take the cake out of the refrigerator, and preheat the oven to 350°F. Bake the cake for 40 to 45 minutes, until it's golden brown on top. Remove it from the oven, and cool briefly before serving.

English Pea Salad

INGREDIENTS
4 slices bacon
1 (10-ounce) package frozen peas, thawed and drained
1 cup shredded Cheddar
2 hard-cooked eggs, peeled and chopped
3 tablespoons mayonnaise
2 teaspoons freshly squeezed lemon juice
salt and pepper to taste

DIRECTIONS
In a large skillet, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Let cool.   In a medium serving bowl, combine the bacon, peas, cheese, and eggs.
Stir in the mayonnaise, lemon juice, and salt and pepper, to taste. Serve immediately or refrigerate until ready to serve.

Espresso Toffee Fudge

INGREDIENTS
Butter-flavored cooking spray
1 stick butter
4 cups sugar
1 (12-ounce) can evaporated milk
2 tablespoons instant espresso powder
1 (12-ounce) package semisweet chocolate chips
30 large marshmallows
3/4 cup toffee bits

DIRECTIONS
Lightly coat 9 by 13-inch baking pan with butter-flavored cooking spray. In a large saucepan over medium heat, combine butter, sugar, evaporated milk, and espresso powder. Stirring constantly, bring to a rolling boil for 10 minutes.  Remove from heat and stir in chocolate chips and marshmallows until blended. Pour into prepared pan. Sprinkle toffee chips evenly over fudge and pat lightly. Cool until set, about 3 to 4 hours. Cut into bite-sized squares.

Mocha Chip Scones

INGREDIENTS
1/4 cup brewed very strong coffee
2 tablespoons heavy cream
2 large eggs, lightly beaten separately
1 teaspoon vanilla extract
3 1/2 cups baking mix
1/2 cup sugar
3/4 cup white baking chips
3/4 cup chocolate chips
1 tablespoon heavy cream
White decorating sugar or sanding sugar

DIRECTIONS
Preheat oven to 350 degrees F.  In a small bowl, combine coffee, cream, 1 egg, and vanilla extract; set aside.  In a large mixing bowl, combine baking mix, sugar, white baking, and chocolate chips.  Add wet ingredients to dry ingredients and work into a crumbly dough. On a lightly floured surface, form dough into a 9-inch disk (approximately 1/2-inch thick). Cut into 12 wedges and place on ungreased cookie sheet. Set aside.  In a small bowl, combine 1 tablespoon cream and remaining beaten egg.  Brush tops of scones with egg mixture and sprinkle with sanding sugar. Bake for 18 to 20 minutes or until golden brown. Serve warm with butter!

Scalloped Tomatoes

INGREDIENTS
Good olive oil
2 cups (1/2-inch diced) bread from a French boule, crusts removed
16 plum tomatoes, cut 1/2-inch dice (about 2 1/2 pounds)
1 tablespoon minced garlic (3 cloves)
2 tablespoons sugar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 cup julienned basil leaves, lightly packed
1 cup freshly grated Parmesan cheese

DIRECTIONS
Preheat the oven to 350 degrees F.  Heat 3 tablespoons of olive oil in a large (12 inch) sauté pan over medium heat. Add the bread cubes and stir to coat with the oil. Cook over medium to medium-high heat for 5 minutes, stirring often, until the cubes are evenly browned.  Meanwhile, combine the tomatoes, garlic, sugar, salt, and pepper in a large bowl. When the bread cubes are done, add the tomato mixture and continue to cook, stirring often, for 5 minutes. Off the heat, stir in the basil.  Pour the tomato mixture into a shallow (6 to 8 cup) baking dish. Sprinkle evenly with the Parmesan cheese and drizzle with 2 tablespoons of olive oil. Bake for 35 to 40 minutes until the top is browned and the tomatoes are bubbly. Serve hot or warm.

Homemade Strawberry Shortcake

INGREDIENTS
1 1/2 pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
3/4 teaspoon salt
1 1/2 cups heavy cream
Whipped Cream, recipe follows

DIRECTIONS
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.  Preheat the oven to 400 degrees F.  Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.  Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

WHIPPED CREAM
1 1/2 cups heavy cream, chilled
3 tablespoons sugar
1 1/2 teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Potato Salad

INGREDIENTS
4 lb. Yukon gold potatoes
3 hard-cooked eggs, peeled and grated
1 cup mayonnaise
1/2 cup diced celery
1/2 cup sour cream
1/3 cup finely chopped sweet onion
1/4 cup pickle relish
1 TBS spricy brown mustard
1 tsp. salt
3/4 tsp. freshly ground pepper

DIRECTIONS
Cook potatoes in boiling water and cook 20 – 30 minutes or until fork tender; drain and cool 15 minutes.  Peel potatoes, and cut into 1-inch cubes.  Combine potatoes and eggs.  Stir together mayo and next 7 ingredients; gently stir into potato mixture.  Serve immediately, or cove and chill 12 hours.

Peach Cobbler

INGREDIENTS
1/3 cup sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
6 peaches, peeled, cut into 1/2-inch slices (6 cups)
2 tablespoons water
2 teaspoons lemon juice
1 cup baking mix
2 tablespoons sugar
1/3 cup milk
1 tablespoon butter or margarine, melted

DIRECTIONS
Heat oven to 400°F. In 4-quart saucepan, mix 1/3 cup sugar, the cornstarch and cinnamon. Stir in peaches, water and lemon juice. Heat to boiling, stirring constantly; boil and stir 1 minute. Pour into ungreased 8- or 9-inch square (2-quart) glass baking dish.  In medium bowl, stir Bisquick mix, 1 tablespoon of the sugar, the milk and melted butter until soft dough forms.  Drop dough by 6 tablespoonfuls onto hot peach mixture. Sprinkle remaining 1 tablespoon sugar over dough.
Bake 20 to 25 minutes or until golden brown. Serve with whipped cream.

Braised Beef Brisket

INGREDIENTS
1 (4 pound) beef brisket, first-cut
Extra-virgin olive oil
1 tablespoon kosher salt, plus more for seasoning
Coarsely ground black pepper
3 large carrots, cut into chunks
1 onion, halved
2 celery stalks, cut into chunks
1 head garlic, cut in 1/2
1 (28-ounce) can whole tomatoes, hand-crushed
3/4 bottle dry red wine
1 bay leaves
1/4 bunch fresh thyme, leaves only
4 sprigs fresh rosemary, leaves only
1 handful fresh flat-leaf parsley

DIRECTIONS
Preheat the oven to 325 degrees F.  Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.  Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.  Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.

Oreo Delight

INGREDIENTS
35 Oreo cookies
6 Tbsp. margarine, melted
1 pkg. cream cheese, softened
1/4 c. sugar
2 Tbsp. milk
1 (12 oz.) tub Cool Whip, thawed
3 1/4 c. cold milk
2 pkg. instant Jell-O pudding
optional: more crushed Oreos or Andes Mint baking chips to sprinkle on top

DIRECTIONS
Mix crushed cookies and butter in medium bowl. Press firmly onto bottom of 9″ x 13″ baking dish. Refrigerate for 10 minutes. Beat cream cheese, sugar, and 2 Tbsp. milk in medium bowl with wire whisk until blended. Stir in 1 1/4 c. Cook Whip. Spread over crust.  Pour 3 1/4 c. milk into bowl. Add both pudding mixes. Beat with wire whisk for 2 minutes. Pour over cream cheese layer. Let stand 5 minutes. Drop remaining Cool Whip over pudding and spread. Sprinkle more crushed Oreos or Andes Mint baking chips on top. Refrigerate at least 4 hours.

Mashed Potatoes with Sour Cream and Cream Cheese

INGREDIENTS
5 pounds of red potatoes
1 block of cream cheese, room temperature (8 oz. I used light)
1 cup sour cream (I used light)
1 chicken bouillon cube
1/2 cup of water, reserved from boiling the potatoes
1 tsp garlic powder
1 T dried parsley
DIRECTIONS
Wash and peel the potatoes, leaving the skin on some if desired. Cut in quarters to quicken boiling time. Put the pieces into a large pot and cover completely with water.
Bring the potatoes to a boil on the stove top. Boil rapidly for 10-20 minutes, or until potatoes are fork-tender.
Scoop out 1/2 cup of the water from the pot. Add the bouillon cube to the water. Drain the potatoes, and return to pot.
Open the cream cheese and put into the pot with the hot potatoes. Add sour cream. Pour in the water with the bouillon cube, also. Add the parsley and garlic powder.
Mash with a potato masher.  After smashing well, scoop the potatoes out of the pot and place into a 4 to 6 quart crockpot. Cook on high for 2 hours, or on low for 4. Can be kept on warm indefinitely.

Chicken Piccata

INGREDIENTS
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
DIRECTIONS
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.  Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.  Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.  Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.  For the sauce, wipe out the saute pan with a dry paper towel.   Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Carmel Apple Pie

INGREDIENTS
1  9 inch double pie crust
1/2 cup packed brown sugar
1/4 cup butter, melted
1/3 cup all-purpose flour
5 cups thinly sliced apples
2/3 cup white sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon lemon juice
20 caramels, halved
DIRECTIONS
Preheat oven to 375 degrees F.
To Make Taffy: In a small bowl combine brown sugar, melted butter or margarine, and 1/3 cup flour. Mix well and set aside.
To Make Apple Filling: Place apples in a large bowl. Add white sugar, 3 tablespoons flour, cinnamon, and lemon juice. Toss until all ingredients are mixed well and apples are thoroughly coated. Spoon half of apple filling into pastry-lined deep-dish pan. Top with half of caramels and half of taffy mixture. Repeat process with remaining apple filling, caramels and taffy mixture. Place top pastry over filling and seal well (this is very important--if edges are not sealed, caramel will leak out all over). Cut steam vents and brush top crust with milk or light cream. Cover pie with foil and place on a baking sheet. Bake in preheated oven for 25 minutes. Remove foil from pie and bake for another 20 to 25 minutes, until crust is golden. Serve warm.

Homemade Chocolate Frosting

INGREDIENTS
1/2 of 4 oz. (4 sections) Ghiradelli semi-sweet chocolate
3 tbs. butter or margarine
3 tbs. milk
1/8 tsp. salt
2 cups powdered sugar
1/2 tsp. vanilla

DIRECTIONS
In heavy saucepan, melt broken chocolate with butter, milk and salt.  Sift powdered sugar into bowl.  Add chocolate and beat thoroughly.  Add vanilla and beat until thick.  Spread over cake.

Chicken Tortilla Soup

INGREDIENTS 
3 cloves garlic, minced
1 onion, chopped
3 tablespoons margarine
2 tablespoons all-purpose flour
3 (14 ounce) cans chicken broth
4 cups half-and-half
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh salsa
1 (15 ounce) can creamed corn
6 boneless, chicken breast halves - cooked, skinned
2 teaspoons ground cumin
1 (1.27 ounce) packet dry fajita seasoning
3 tablespoons chopped fresh cilantro
16 ounces tortilla chips 
8 ounces shredded Monterey Jack cheese
DIRECTIONS
In a large pot over medium heat, saute the garlic and onion in the butter or margarine for 5 minutes.  Add flour and stir well, cooking for 1 minute more.  Add the broth and half-and-half. Bring to a boil and reduce heat to low.  Add the soup, salsa, corn,
chicken, cumin, fajita seasoning and 2 tablespoons cilantro.
Stir and continue to heat for 15 minutes. Crumble tortilla chips into individual bowls, add 1/2 ounce shredded cheese
to each bowl and ladle in soup. Top each bowl with more
crumbled chips, remaining 1/2 ounce cheese and remaining 1
tablespoon cilantro, and serve.

Pumpkin Bread

INGREDIENTS
1 stick of butter or margarine
1 1/2 cups sugar 
1 1/2 eggs 
1 1/2 cups all-purpose flour
1/2  tablespoon baking powder 
3/4  teaspoons baking soda
3/4  teaspoons ground cinnamon
3/4  teaspoons ground cloves
3/4  teaspoons ground nutmeg
1/2  a can of solid packed pumpkin
DIRECTIONS
In a mixing bowl, dream butter and sugar. Add eggs; mix well. Combine dry ingredients; stir into creamed mixture just until moistened. Stir in pumpkin. Pour into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 1 hour or until bread tests done.

Apple Streusel Coffee Cake

INGREDIENTS
1 1/2 cups chopped pecans
1/2 cup butter, melted
2 cups sugar
2 large eggs
1 tsp. vanilla extract
2 cups all-purpose flour
2 tsp. ground cinnamon
1 tsp. baking soda
1 tsp. salt
2 1/2 lbs. Granny Smith apples (about 4 large), peeled and cute into 1/4-inch-think wedges
Streussel Topping
Pour 2 tbs. melted butter in a small bowl, and stir in 1/2 cup firmly packed brown sugar, 2 tbs. all-purpose flour, and 1 tsp. ground cinnamon.  Add 1 cup chopped pecans if you’d like.
DIRECTIONS
Preheat oven to 350.  Bake pecans in a single layer in a shallow plan 5 – 7 minutes or until lightly toasted and fragrant, stirring halfway through.  Stir together butter and next three ingredients; add to butter mixture, stirring until blended.  Stir in apples and 1 cup pecans. (Batter will be very thick, similar to a cookie dough.)  Spread batter into a lightly greased 13 X 9 inch pan.  Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean.  Cool completely in pan or a wire rack.

Roasted Butternut Squash

INGREDIENTS
1 large butternut squash, peeled, seeded and 1-inch-diced
3 tbs. olive oil
1 tbs. chopped thyme
2 tsp. kosher salt
1 tsp. ground black pepper

DIRECTIONS
Heat oven to 400.  Place the squash on a baking sheet and add the olive oil, thyme, salt and pepper and toss with your hands.  Roast until tender, tossing once during cooking with a metal spatula to make sure cubes brown easily, 30 – 40 minutes.

Butterscotch Crunchies

INGREDIENTS
6 C. cornflakes
1 C. peanut butter
1 pkg. butterscotch chips

DIRECTIONS
Melt peanut butter and butterscotch chips over low heat and melt together.  When fully melted, pour over cornflakes.  After mixed, form into small clusters and place on wax paper-lined cookie sheet.  Chill for two hours or until hardened.

Snow Balls

INGREDIENTS
1 C. butter, softened
1/2 tsp. salt
1/2 C. sifted confectioner’s sugar
1 Tbs. vanilla extract
2 C. all purpose flour
1 1/2 C chopped pecans
extra confectioner’s sugar for rolling, set aside in a small bowl

DIRECTIONS
Combine butter, sugar and vanilla until smooth.  Add dry ingredients and nuts.  Roll dough into 1 inch balls.  Bake on ungreased cookie sheet placing 1 – 2 inches apart on 350 oven for 15 minutes.  Roll warm (not hot) cookies in sugar and set on platter.

Molasses Crinkles

INGREDIENTS
2 1/4 C. flour
1 C. brown sugar
3/4 C. shortening
1/4 C. molasses
1 egg
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. ginger
1/2 tsp. ground cloves

DIRECTIONS
Cream shortening and brown sugar.  Add egg and molasses. Beat well.  Add sifted dry ingredients.  Chill one hour.  Shape into balls.  Brush top lightly with water and sprinkle with sugar.  Bake at 375 for 10 – 12 minutes for until brown.

No Bake Cookies

INGREDIENTS
2 C. sugar
1 stick butter or margarine
1 Tbs. cocoa
1/2 C. milk
1 tsp. vanilla
3 tsp. peanut butter
3 C. quick oats
DIRECTIONS
Mix the sugar, butter, cocoa and milk in a saucepan and bring to a boil.  Remove from heat.  Add the vanilla, peanut butter and oats.  Stir to mix well.  Drop from TBS. onto wax paper.  Let cool.

Buckeyes

INGREDIENTS
16 oz. bad of powdered sugar
2 sticks butter
1 C. peanut butter, melted
1 C. graham cracker crumbs
1 Tbs. vanilla
chocolate chips for melting

DIRECTIONS
Mix all ingredients in a large bowl until smooth.  Should be dough like, a little greasy to stay in a ball and not too dry, but not so greasy it's sticky.  Roll in balls and place on a baking sheet lined with parchment paper.  Stick a toothpick in center of each one and refrigerate until cool and firm.  Melt chocolate chips and use toothpick to dip each ball into the chocolate making it look like a buckeye.  Place back on lined baking sheet and refrigerate again until chocolate is hard.

Monster Cookies

INGREDIENTS
1/4 C. raisins, optional
1/2 C. chocolate chips
1/2 C. multi-colored chocolate candies
1 stick butter, softened
1 12 oz. jar creamy peanut butter
1/2 tsp. vanilla extract
1/2 tsp. salt
1 C. granulated sugar
1 1/4 C. packed light brown sugar
3 eggs
2 tsp. baking soda
4 1/2 C. quick-cooking oatmeal (not instant)

DIRECTIONS
Preheat the oven to 350 and line cookie sheets with parchment paper.  In a very large mixing bowl, combine eggs and sugars.  Mix well.  Add the salt, vanilla, peanut butter, and butter.  Mix well.  Stir in the chocolate candies, chocolate chips, raisins, baking soda and oatmeal.  Drop by TBS 2 inches apart onto the prepared cookie sheets.  Bake for 8 – 10 minutes.

Reindeer and Shortbread Cookies

INGREDIENTS
1 1/2 C. butter (3 sticks)
1 C. granulated sugar
1/2 tsp. salt
6 egg yokes
2 tsp. vanilla extract
4 C. all-purpose flour

DIRECTIONS
Preheat oven at 375.  Mix all ingredients and chill at least 2 hours.  Roll dough to 1/4 inch thick and cut.  Place on cookie sheet and cook 8-12 minutes or until done.  Decorate and serve.

Mint Chocolate Chip Cookies

INGREDIENTS
1 pouch Sugar Cookie Mix
1/2 C. butter
1/4 to 1/2 tsp. mint extract
6 – 8 drops green food coloring
1 egg
1 C. creme de menthe baking chips
1 C. semisweet chocolate chunks

DIRECTIONS
Heat oven to 350. In a large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks. Using small cookie scoop or tsp., drop dough 2 inches apart on ungreased cookie sheet. Bake 8 – 10 min. or until set.

Peanut Butter Cup Cookies

INGREDIENTS
2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Garnish:
48 miniature peanut butter cups, unwrapped

DIRECTIONS
Preheat oven to 350 degrees and place rack in the center of the oven. Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins. In a bowl, whisk together the flour, baking soda, and salt. In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.
Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Makes about 48 cookies.

Chocolate Gooey Butter Cookies

INGREDIENTS
1 8 oz. brick cream cheese
1 stick butter
1 egg
1 tsp. vanilla extract
1 (18 oz.) box moist chocolate cake mix
Confectioner’s sugar for dusting

DIRECTIONS
Preheat oven to 350. In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerated for two hours to firm up so that you can roll the batter into balls. Roll the chilled batter into TBS sized balls and then roll them in confectioner’s sugar. Place on ungreased cookie sheet, 2 inches apart. Bake 12 min.

Taco Chili

INGREDIENTS
1 cup dried kidney beans
1/2 cup dried pinto beans
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package buttermilk salad dressing mix
3 tablespoons dried minced onion
1 teaspoon chili powder
1/4 teaspoon ground cumin
1 1/2 cups corn or tortilla chips
1 packet Taco Chili Mix
4 cups water
1 (11 3/4-ounce) can diced tomatoes
1 (16-ounce) can tomato sauce
1 pound ground beef, cooked and drained

DIRECTIONS
Place beans in a large bowl, cover with water and soak 6 to 8 hours, or overnight. Drain and add to a Dutch oven. Add seasoning packet, water, diced tomatoes, tomato sauce, and ground beef. Heat to boiling, cover and reduce heat to low. Simmer for 2 hours, or until beans are tender. Serve with corn or tortilla chips.

Twice-Baked Potatoes with Mushrooms and Prosciutto

INGREDIENTS
4 russet potatoes
3 tablespoons extra-virgin olive oil, plus 3 tablespoons
1 small onion, chopped
8 ounces small mushrooms, such as cremini or button, sliced
3 cloves garlic, minced
1/4 teaspoon kosher salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 stick (1/2 cup) unsalted butter, melted
1 1/2 teaspoons dried oregano
2 cups (8 ounces) shredded extra-sharp Cheddar
4 thin slices prosciutto, halved
1/3 cup chopped fresh flat-leaf parsley

DIRECTIONS
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Using the tines of a fork, prick the skins of the potatoes all over and arrange on the prepared baking sheet. Bake for 1 to 1 1/4 hours until tender and cooked through. Remove from the oven and let cool until warm enough to handle, about 20 minutes. While the potatoes are cooling, in a medium skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the mushrooms, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook until the mushrooms are golden and most of the liquid has evaporated, about 6 minutes. Put the mixture into a medium bowl. Cut the potatoes in half lengthwise and, using a small spoon, scoop out all but 1/4-inch of the flesh. Add the potato flesh to the mushroom mixture. Add the butter, oregano, and 1 cup of the cheese. Mix well. Season with salt and pepper, to taste. Arrange the potato halves, cut side up on the baking sheet. Using a pastry brush, brush both sides of the potatoes with the remaining 3 tablespoons of olive oil and season the inside with salt and pepper, to taste. Spoon the mushroom mixture into each potato half. Arrange 1 half-piece of prosciutto on top and sprinkle with the remaining cheese. Bake until the cheese is melted and the prosciutto is crispy, about 20 to 25 minutes. Remove from the oven, transfer to a serving platter, garnish with chopped parsley and serve.

Red Beans and Rice

INGREDIENTS
1 pound dried red kidney beans
1/2 pound andouille smoked chicken sausage, thinly sliced (I used turkey sausage)
1 green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 tablespoon Creole (Cajun) seasoning
3 cups uncooked long-grain rice

DIRECTIONS
Place beans in a Dutch oven; add water 2 inches above beans. Bring to a boil. Boil 1 minute; cover, remove from heat, and soak 1 hour. Drain. Sauté sausage and next 3 ingredients in Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and 7 cups water. Bring to a boil; reduce heat to low, and simmer 1 to 1 1/2 hours or until beans are tender. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.

Espresso Caramel Bars

INGREDIENTS
Crust: Vegetable cooking spray
12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
1/4 cup sugar
1 1/2 sticks (6 ounces) unsalted butter, melted
Caramel: 1/2 cup heavy cream
1 stick (4 ounces) unsalted butter, at room temperature
1 1/2 cups light brown sugar
1 tablespoon water
Chocolate Layer: 2 cups (12 ounces) semisweet chocolate chips
1/2 cup heavy cream
1 3/4 teaspoons instant espresso powder
1 teaspoon smoked sea salt, optional

DIRECTIONS
For the crust: Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.
For the caramel: While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.
For the chocolate layer:
Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the springform pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm. Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

Boston Cream Pie

INGREDIENTS
1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows
CREAM FILLING
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter
GANACHE
8 ounces semisweet chocolate
1 cup heavy cream, boiling

DIRECTIONS
Preheat oven to 350 degrees. In a medium mixing bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture. Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined. Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form. Pour the egg yolk mixture over the egg white mixture and fold in. Gently pour the batter into a 9-inch greased pie pan. Bake for 25 to 30 minutes or until the top springs back when lightly touched. Invert the pan onto a wire rack. Cool completely.
Pastry Cream Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 10 to 15 minutes. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)
Ganache: In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan. Cut the cake in half horizontally. Place bottom layer on a serving plate or board, and spread with the pastry cream. Top with second cake layer. Pour chocolate ganache over and down the sides of the cake. Store in refrigerator.