English Toffee

1/2 c. butter

1/2 c. margarine

1/4 t. salt

1 c. sugar

2 T. water

1/2 t. vanilla

pecans

chocolate

toasted almonds


In a saucepan combine the butter, margarine, salt, sugar, and water. Stir over medium high heat, until candy reaches 310 degrees {again, I don't have a candy thermometer. It is done to me after it just starts to turn a caramel color -she says to go until it is the color of a paper bag, but that tasted burnt to me when I cooked it to that stage}


Remove from heat and stir in the vanilla. Pour onto a buttered cookie sheet that has whole pecans dotted all over it. Pour the candy onto the pecans and spread smooth. After 3-5 minutes, top with chocolate and spread it after it is fully melted. Immediately top with chopped, toasted, almonds. Cool completely, then flip the candy and top with melted chocolate and more nuts. Cool completely again and then break into pieces.

Natalie Riley

Spinach Strawberry Salad

Dressing

2 tablespoons red wine vinegar

3 tablespoons sugar

½ cup oil

½ tsp. dry mustard (a couple squeezes of just regular yellow mustard works too!! It is what I do)

½ teaspoon salt

½ cup strawberry jam (Homemade freezer jam is the best)

Salad

1/3-cup sugar

1-cup cashew pieces

15 wontons cut into strips

1 large head of red leaf lettuce, broken into peaces

1 package of fresh spinach

1/3 cup bacon pieces, cooked and well drained

½ cup chopped red bell peppers

1 purple onion slices (I like to use only ½ an onion)

1-cup strawberries sliced

Directions:

To make dressing, mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. I use a mason jar, so I can shake it. Do not add to salad until it is ready to be served. If added too early, it will wilt.

Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain onto paper towels.

When ready to serve the salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.

Natalie Riley

Tomato Basil and Mozzarella Fresca Appetizer with Basil Vinaigrette

1 Tomato

1 Mozzarella Fresca chunk

Basil leaves

Vinagrette:

3 T. Extra Virgin Olive Oil

1 1/2 T. Balsamic Vinegar

Juice of 1 lemon

More Basil, about 1 Tablespoon, minced

Salt


Slice the Tomato into several slices. Thinly and gently slice the mozzarella. Give a little salt to both.

Make the vinaigrette by whisking together the olive oil, vinegar, lemon juice, minced basil, and add just a pinch of salt to season it up.

Plate the tomato as pictured, alternating tomato, cheese and laying a basil leaf on top. Drizzle with vinaigrette and serve immediately.

Natalie Riley

Lemon Garlic Vegetable Lasagna with Chicken

For the Lemon Garlic Béchamel:

1/4 c. butter

1/4 c. flour

4 cups milk / cream {I added probably 1/2 cup cream and the rest whole milk, do any combo you like}

2/3 cup grated Parmesan

2/3 cup grated Pecorino

the zest of one lemon

4+ cloves garlic, finely minced

SALT!

Melt the butter in a saucepan. Whisk in the flour and cook over medium heat for a few minutes, cooking out the taste of the flour. Add in the milk, and stir until boiling. Let it boil for a few minutes. Add in the cheeses, lemon zest, and garlic. Add in plenty of salt. Make sure that the sauce tastes really good and is well seasoned going in. If it is too thick then add some more milk. I don't like mine gluey!


For the lasagne prep:

Get salted water boiling for noodles. I used flat, whole wheat sheets which were excellent.

Vegetables:

Washed Baby Spinach

1 zucchini

2 carrots

handful of sliced mushrooms

1 onion

2-3 cloves garlic

Cheeses:

Plenty of shredded mozzarella

Parmesan

Ricotta

Chicken:

It's optional.

Putting it all together:

Dice the onion or slice into rings. Saute over low heat until translucent, adding salt. Add in the minced garlic. As I did this, I slid them to the side and sauteed the mushrooms, leaving them in the pan as long as I could without touching them, hoping to get a nice golden color.

While those cook, grate the carrots and use a mandoline {if you have one} to slice the zucchini in beautiful, uniform,lengthwise, thin slices.

Once the mushrooms and onions / garlic are done, just throw both of those into the pan for just a little bit of heat to get them going.

Drain the noodles. If you time it right, all of this should come together really fast.

Grease a Baking Dish {I used an oval dish that is half-ish of a 9x13}. Pour some bechemel on the bottom. Layer with noodles, more sauce, vegetables, chicken, and then cheese. Repeat this, adding in the ricotta only every other layer. Get plenty of sauce in there {though you will have some leftover}, people like it saucy!

Top with Parmesan and Mozzarella and bake at 375 degrees for 25-30 minutes or until golden and bubbly.

Natalie Riley

Almond Blintzes with Vanilla Bean and Lemon Mascarpone Cream and Berries

For the Blintzes:

1 cup flour

1/3 cup oat flour

1/2 cup oats

1 tsp salt

2 eggs

dash of oil

1 2/3 cup milk {+ more if too thick}

1 tsp Almond Essence / Pure Almond Extract

1 tsp vanilla or some scrapes of vanilla bean

In a mixing bowl {I love using my mix & pour style batter bowl} combine flours, oats, and salt. Stir to combine and make a well in the center.

In a separate bowl {I use a very large liquid measuring cup, i.e. less dishes, atleast 3 cup} combine the oil, milk, eggs, almond essence, and vanilla.

Pour wet ingredients into dry and stir to combine. Add more milk if the mixture seems to thick.

Heat a large saute pan and spray with non-stick spray. Pour 1/3 cup-ish of batter into pan and swirl around to achieve a nice thin-ish crepe. Flip, continue cooking for a minute, then top with a scoop of berries and a scoop of mascarpone creme. Fold all sides in and serve flipped {it will be tricky, I know there will be casualties, do your best!} Serve with extra cream and berries on the side.

Lemon and Vanilla Bean Mascarpone Cream

1/4 cup cream

1/3 - 1/2 cup Mascarpone Cheese {you can sub cream cheese}

Lemon Zest, about 1 tsp

Fresh Lemon juice, about 2-3 tsp

Vanilla Bean Seeds, about 1/3 of a bean

about 3 raspberries {or any other kind of berry}, for color

2 T. sugar {or more if you like it sweeter, give it about that much and taste it once mixed}

Whip the cream until light and fluffy. Add in the Mascarpone and mix through. Add in the rest of the ingredients and mix until incorporated

To achieve a gorgeous pink or purple color, melt a few berries in the micro and toss them in with a mix.

Berries:

Use fresh Strawberry and Blueberry or use frozen ones.

Natalie Riley

Homemade Tortillas

1/3 c flax meal

1 cup flour {1/2 whole wheat / 1/2 white}

1/2 t. salt

1 t. baking powder

2 T. shortening

1/2 flour -you may not use it all

Mix the flour, salt, baking powder, and flax together in a small-ish bowl. Cut in the shortening with a fork. Add enough water to form dough into a bowl. Let rest until everything else is ready.

When that time comes, roll out the dough until kinda flat. Fry in a pre-heated skillet or griddle, on both sides, being careful to cook through without making it crunchy {or it will crack}. Makes 2 big and 2 little tortillas.

Natalie Riley

Lion House Rolls or Scones

2 cups warm water

2 Tablespoons dry yeast

2 t salt

1 egg

2/3 cup dry non-fat milk

1/4 cup sugar

1/3 cup butter or shortening

5-5 1/2 cups bread flour {yadayadayady, whole wheat + flax...}


In a large bowl {or kitchen aid} combine water and milk and stir until dissolved.

Add yeast, then sugar, salt, butter, egg, and 2 cups of the flour. Mix to incorporate, then mix for 2 minutes on medium speed.

Add two more cups of flour, and mix to incorporate and then again for 2 minutes.

Add another half cup of flour, by now you may need to mix by hand or dough hook {if not before now}. Mix in by half cups until dough is soft, not overly sticky but not stiff. -You may not use all of the flour or you may use more.

Grease a new bowl {I'm lazy, so I didn't} and cover with greased plastic wrap and allow to rise until double in size.

For rolls, roll out to desired roll shape, leaving plenty of dough for scones, and let rolls rise, covered. {Bake rolls at 375 / 190 degrees for 15-20 minutes or until lightly golden brown}

For scones, heat 1 inch-ish of oil in a skillet. Take about 1/3 cup dough {make any size you want actually. I make little ones for the kids and they love it} and stretch it out with your hands. When oil is hot {I don't take the temp, I just place a corner of the first scone in and if bubbles come surround it, it is ready}, place a scone or two in and fry for a minute or two until golden brown, being careful not to burn, then flip and do the other side.

Have a dish with paper towels ready for draining. Take the scone[s] out and let cool and drain {I blot, as if it helps...}. Drizzle with honey and dust with powdered sugar. Yum!

Cheesecake Factory Avacado Rolls

Dipping sauce

* 3 -4 teaspoons white vinegar
* 1 teaspoon balsamic vinegar
* 1/2 teaspoon tamarind pulp
* 1/2 cup honey
* 1 pinch powdered saffron
* 1/2 cup chopped cashews
* 2/3 cup fresh cilantro
* 2 garlic cloves
* 2 green onions
* 1 tablespoon granulated sugar
* 1 teaspoon ground black pepper
* 1 teaspoon ground cumin
* 1/4 cup olive oil

Egg rolls

* 1 large avocado, peeled, pitted, & diced
* 2 tablespoons sun-dried tomatoes packed in oil, chopped
* 1 tablespoon minced red onion
* 1/2 teaspoon fresh cilantro, chopped
* 1 pinch salt
* 3 egg roll wraps
* 1 egg, beaten

Directions:

Prep Time: 30 mins
Total Time: 34 mins

1. Stir together vinegars, tamarind, honey, and saffron in a microwave safe bowl, and microwave for 1 minute.
2. Stir until tamarind is dissolved.
3. In a blender, Puree tamarind mixture, cashews, 2/3 cup cilantro, garlic, onions, sugar, pepper, and cumin.
4. Pour mixture into a bowl and stir in oil.
5. Refrigerate until ready to use.
6. Gently stir together avocado, tomatoes, onion, 1/2 teaspoon cilantro, and salt.
7. Distribute filling evenly onto center of each egg roll wrapper.
8. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up, 1/4 of the way over the filling.
9. Brush remaining corners and edges of the wrapper with egg, roll up from side to side, fold top corner over all and press to seal.
10. Repeat with remaining wrappers.
11. Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown.
12. Drain on brown paper bags.
13. Slice egg rolls diagonally across middle and serve with prepared dipping sauce!

The Cheesecake Factory

White Chocolate Berry Mini Pies

6 pre-made mini graham cracker crusts
1 egg white, beaten
1 cup heavy cream
4 oz cream cheese, mixed until smooth
4 oz White Chocolate, chopped
1 tsp vanilla
6 Tbsp Nutella
Fresh Berries for garnish

Preheat oven to 375

Brush the graham cracker crusts with beaten egg white and bake for 5 minutes. Remove the
from oven and allow them to cool completely.

In a small saucepan, bring about 1 inch of water to a boil. Make a double boiler by placing a bowl on top on the saucepan with the boiling water so it fits snuggle over the top without touching the water.

Put the white chocolate in the bowl, and stir until completely melted. set aside.
In a medium bowl, combine the cream, sugar with an electric mixer and vanilla until it starts to thicken.

Add the softened cream cheese in 3 parts, mixing well in-between each addition.
Whip to a whip creamed consistency.

Fold in the melted chocolate.

Cover and place the chocolate, cream cheese mixture in the fridge for about one hour.

Place one tablespoon of the Nutella in each of the tarts.

Place the chocolate mixture in a zip lock bag, snip off the edge and pipe it into the mini pie shells.

Garnish with fresh berries.

Refrigerate until ready for serving.

The Hungry Housewife

Nutella Hot Chocolate

1 cup milk (I use skim)
2 1/2 Tbsp Nutella
1 Tbsp Cocoa
Tiny pinch of salt

In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot.

Pour in a cup and top with homemade whipped cream and shaved chocolate.

The Hungry Housewife

Churros

1 cup water
2 tbsp brown sugar
1/2 tsp salt
1/3 cup unsalted butter
1 cup all purpose flour
2 eggs
1/2 tsp vanilla extract
1/4 cup granulated sugar
1 tsp cinnamon

- In a small dish, mix 1/4 cup sugar and cinnamon. Set aside

- In a 3-quart saucepan, bring the water, brown sugar, salt, and butter to a good boil. Remove from the heat and add the flour all at once. Mix until well blended, this might take some muscle!

- In a separate bowl, mix the eggs and vanilla together, then add to the flour mixture. Stir until well blended.

- Fit a piping bag with a large star tip, and scoop the dough into the bag

- Preheat 1-1/2 inches of vegetable oil in a 10-12" frying pan to 375 degrees F. Make sure it's hot enough or else you'll end up with soggy churros, but it's also important that the the oil doesn't get too cool or the outsides will get too crisp before the insides fully cook.

- Once the oil is hot enough, squeeze some dough into the oil (about 4 inches long) and use a scissor to release the dough from the tip. It's helpful to have a helper for this part

- Cook 4 churros at a time, for about 1 minute on each side, or until they're golden brown in color.

- Use a slotted spoon to remove the churros from the oil, and place immediately on a paper towel-lined plate to absorb the excess oil

- While still warm, roll each churro into cinnamon sugar mixture until well coated (This is another job for another friend if you have one handy)

- Serve immediately to hungry friends! You can serve these with some melted chocolate sauce if you wish.

Recipes yields about 20 churros

Cooking Mexican

Cocunut Syrup

7-8 T. butter
¾ c. buttermilk
1 c. sugar
½ tsp baking soda
1 tsp coconut extract

Place butter, buttermilk and sugar in a pot. Then turn stove on medium and stir until butter melts and sugar dissolves. Bring to a boil and boil one minute. Remove from heat and add soda and flavoring. It will bubble up; just continue to stir and give it a few minutes for the 'fizz' to reduce before serving.

Sister's Cafe

Ebilskivers

2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1 T. sugar
4 eggs, separated
2 cups milk
4 T. melted butter

Fillings of your choice:
jam, peanut butter, Nutella, fruit, chocolate chips, apple pie filling. *Our favorite is strawberry jam with a little cream cheese.

Syrup, whipped cream, or powdered sugar for serving

Directions:
In a bowl, whisk together flour, baking powder, salt, and sugar. In a small bowl, lightly whisk egg yolks, then whisk in the milk and the 4 T. melted butter. Whisk the yolk mixture into the flour mixture until well combined; the batter will be lumpy.

In another bowl, using an electric mixer fitted with a whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 2 to 3 minutes. Using a rubber spatula, gently stir the whites into the batter in 2 additions.

Put 1/4 butter in egg well of the Ebilskiver pan. Set over medium heat and heat until the butter begins to bubble. Pour 1 T. batter into each well. Put 1 tsp. filling of your choice in the center of each pancake and top with 1 T. of batter. Cook until the bottoms are golden brown and crispy 3 to 5 minutes. Using 2 wooden skewers, flip the pancakes over and cook until golden. Transfer to a plate. Serve immediately. Makes about 40.

Williams-Sonoma Kitchen

Avacado Feta Salsa

2 plum tomatoes, chopped
2 ripe avocado - peeled, pitted and chopped
1/4 cup finely chopped red onion
1 clove garlic, minced
1/3 c. chopped cilantro
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
lemon
salt and pepper to taste

In a bowl, gently stir together tomatoes, avocados, onion, and garlic. I also squirted some lemon juice on it to give it more flavor and to keep the avocados from browning as quickly. Mix in cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Salt and pepper to taste. Cover, and chill for at least an hour. Serve with tortilla chips. *It does not keep long because of the avocado so it is best to make it close to when you are serving it.

All Recipes

Cafe Rio

Café Rio Pork

7-8 lbs. pork roast (Do a 3-4 lb pork roast if you are just doing your family)
4 cups root beer
5 (8oz) cans tomato sauce
4 T molasses or honey
3 tsp. minced garlic
½ tsp. salt
2 - 3 cups brown sugar
pepper to taste
4 tsp. cumin

Recipe Note: The above sauce makes a ton! So if you have a 3-4 lb pork roast, half the sauce.

Salt and pepper roast and cook in crock pot 8 hours or overnight on low in water. In the morning remove the roast from the crockpot and pull apart with fork, removing fat. Drain all the water in the crockpot. Don't overshred the pork or it will turn mushy. Add the rest of the ingredients to the crockpot and add shredded pork. Cook another 4 hours in crockpot on low.


Café Rio Chicken

5 lbs chicken breast, boneless, skinless
1 sm bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced

Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm.


Café Rio Lime Cilantro Rice
(Double this for large crowd)

2 Tb. Butter
pepper to taste
1 ¼ rice
juice and zest 1 large or 2 small limes
2 ¼ cups chicken broth
2 Tb. chopped cilantro
¾ tsp. salt
¼ tsp. cumin

In a skillet melt butter with rice, add liquid, and other ingredients. Bring to a boil, reduce heat, cover and cook for 20 minutes.


Pico de Gallo

5 plum tomatoes
1/2 large or small red onion
3 jalapenos (optional)
cilantro
lime juice
salt
Quantities are approximate
Chop jalapenos, onion, and tomatoes in a very small dice. Leave seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos for your preferred temperature. Next, chop up a nice-sized bunch of cilantro. Disregard the long stems before chopping. Stir together. Add the juice of a half a lime and add salt to taste.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1 clove garlic, minced
1/2 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.
*I like the above dressing a little better but I can't always find tomatillos so the recipe below is pretty close too.

Creamy Cilantro Dressing

1 16 oz jar La Victoria or Herdez mild green salsa
½ c buttermilk (or milk with a squirt of lemon)
1 pkg Buttermilk Ranch Dressing (dry)
½ cup sour cream
½ cup mayo
1 cup fresh cilantro
2 cloves pressed garlic
½ tsp cayenne (if desired)
½ tsp salt
2 Tbs. fresh lime juice
½ tsp cumin
¼ - ½ cup sugar
few drops of Tabasco if desired

Blend together in blender until smooth and creamy.


For salads serve in the following order:
tortillas (I warm mine in foil pans like cafe rio in the oven with cheese)
cheese
black or pinto beans
lime rice
shredded chicken or pork
red and green leaf lettuce, shredded
sprinkle crunch corn strips on top
grated Parmesan cheese

sides of:
pico de gallo
guacamole
fresh cilantro
fresh lime slice
tomatillo dressing

Grilled Brushetta Chicken

4 small boneless skinless chicken breast halves
1/4 cup KRAFT Sun-Dried Tomato Dressing, divided
1 tomato, finely chopped
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
1/4 cup chopped fresh basil or 1 tsp. dried basil leaves

PLACE large sheet of heavy-duty foil over half of grill grate; heat grill to medium heat. Meanwhile, place chicken in resealable plastic bag. Add 2 Tbsp. dressing; seal bag. Turn bag over several times to evenly coat chicken with dressing. Refrigerate 10 minutes (I always use more than 2 Tbsp. and I marinate it all day if I remember in time). Remove chicken from bag; discard bag and dressing.
GRILL chicken on uncovered side of grill 6 min. Meanwhile, combine remaining dressing, tomatoes, cheese and basil.
TURN chicken over; place, cooked-side up, on foil on grill. Top with tomato mixture. Close lid. Grill 8 min. or until chicken is done.

Kraft Foods

Chicken Avacado Enchilada

3 c. chopped, cooked chicken
2 1/2 c. salsa
2 heaping tsp. ground cumin
1 1/2 c. chopped red or green pepper
6 oz cream cheese, cubed and softened
1 c. sliced green onions, with tops or a medium purple onion
2/3 c. sliced ripe olives
2 ripe avocado, peeled, pit removed, and cubed
4 (12 inch in.) flour tortillas
Cheese
1 can of enchilada sauce for dipping
Optional
Sour cream
Extra Olive slices
Diced Tomatoes

Throw pepper and onion in with chicken last minute or two of cooking it. Combine chicken mixture, 1 cup of salsa, and cumin in saucepan. Simmer and stir 5 minutes. Add cream cheese and olives. Stir until cream cheese melts.

Divide avocado pieces evenly between tortillas. Put avocado pieces in a strip down the center of each tortilla.Top with a strip of a heaping 1/2 cup of chicken mixture.

Roll up tightly. Cut in half and place each half seam side down in greased 7 by 11 inch baking dish.
Spoon remaining 3/4 cup salsa over enchiladas. Cover tightly with foil.

Bake in 350 degree oven for 25-30 minutes or until hot.

Top with a sprinkle of cheese and remain to oven uncovered for a couple minutes just until cheese is melted.

Serve with optional toppings, hot enchilada sauce for dipping, refried beans, and rice. Serves 6-8.

Jello Pretzel Salad

2 1/2 c. pretzels (crushed fine)
3 Tbsp. brown sugar
3/4 c. butter
1 (6 oz) pkg instant strawberry jello
1 10 oz. pkg. frozen strawberries or small container (16 oz) sliced fresh strawberries (I prefer fresh)
1 ( 8 oz ) pkg cream cheese
1 c. sugar
8 oz. cool whip

Combine pretzels, brown sugar, and melted butter and press into a greased 9 X 13 pan. You can use more butter if the crust isn't sticking together and make the pretzels more crushed than I did. Bake @ 350 for 10 minutes.

Make jello according to directions and add the strawberries. Refrigerate until partially set. *If it is not set enough it will leak through your cream cheese layer and make your pretzels soggy.

Beat cream cheese and sugar until smooth. Blend in cool whip. Spread over cooled crust. Pour jello over cream cheese layer. Refrigerate.

Pepperoni Pizza Twist

1 package (3.5 oz) pepperoni, diced (I usually do around 5 oz)
1 can (3.25 oz) sliced olives, drained
2 T. snipped fresh parsley
3/4 cup shredded mozzarella cheese
2 T. all purpose flour
1 garlic clove, minced
2 packages (11 oz) refrigerated French Bread dough
1 egg
1 tsp. Italian seasonings
2 T. fresh Parmesan
1 can (15 oz) pizza sauce
diced green pepper (optional)

Preheat oven to 375 degrees.

Combine pepperoni, olives, parsley, mozzarella cheese, flour, and garlic. Place bread dough seam sides up, cut lengthwise, open up and sprinkle with a little flour to keep from sticking. Roll and create a well to put in filling. Spoon mixture in well. Gather up edges and seal. Leave opening in the center of the twist. Brush egg white and seasonings on twist. Sprinkle Parmesan cheese. Bake 30 minutes. Slice and serve. Dip slices in pizza sauce.

Pampered Chef

Baked Zucchini Sticks

3 medium zucchini sliced into 3" x 1/2" sticks
1 large egg white
1/3 cup seasoned bread crumbs
2 tbsp grated Pecorino Romano cheese (can be found in the spaghetti sauce aisle next to Parmesan cheese)
cooking spray
1/4 tsp garlic powder
salt
fresh pepper

Preheat oven to 425°.
In a small bowl, beat egg whites and season with salt and pepper. In a ziploc bag, place breadcrumbs, garlic powder and cheese and shake well. Spray cookie sheet with cooking spray and set aside.

Dip zucchini sticks into eggs then into bread crumb and cheese mixture, a few at a time and shake to coat. Place the breaded zucchini in a single layer and spray more cooking spray on top. Bake at 425° for about 20-25 minutes, or until golden brown. Serve with 1/2 cup marinara sauce for dipping.

The Girl Who Ate Everything Food Blog

Chicken Salad Crossiants

3-4 cooked chicken breasts (I boiled mine)
2 chopped hard boiled eggs
¾ cup miracle whip
½ cup chopped onion
½ cup chopped walnuts (I used pecans. You can use slivered almonds too)
1 cup chopped purple grapes (half or quarter them)
Salt and pepper

Shred the cooked chicken breasts into small pieces. Mix in miracle whip.
Combine and stir chopped hard boiled eggs, onion, walnuts, and purple grapes.
Add salt and pepper to taste.

Serve on croissants.

"Empty Tomb" Marshmellow Delights

1 (8 ounce) package refrigerated crescent rolls
1/4 cup sugar
1 tablespoon ground cinnamon
8 large marshmallows
1/4 cup butter, melted

Separate rolls into eight triangles. Combine sugar and cinnamon. Dip each marshmallow into butter, roll in cinnamon-sugar and place on a triangle. Pinch dough around marshmallow, sealing all edges. *Make sure to seal well or all the marshmallow will escape.

Dip tops of dough into remaining butter and cinnamon-sugar. Place with sugar side up in greased muffin cups. It helps to use jumbo muffin tins so that the juice doesn't overflow.

Bake at 375 degrees for 13 to 15 minutes. Eat warm.


Here's a breakdown of the symbolism:

* Large Marshmallows - body of Jesus
* Melted Butter - oils of embalming
* Cinnamon & Sugar Mix- spices used to annoint the body.
* Crescent Roll - the wrapping of Jesus’ body or the tomb.
* Oven – the tomb
* Cavity in bun – the empty tomb or the empty cloths

Lemon Blueberry Muffins

2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup softened shortening or butter (I used butter)
1 cup frozen blueberries

Topping
1/4 cup butter, melted
1/2 T lemon juice
1/2 cup sugar

Mix dry ingredients and set aside. Beat eggs, milk and shortening (or butter). Add dry ingredients and stir to combine. Stir in blueberries gently. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice for the topping. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

Bowtie Chicken Ceasar Salad

2 bunches green leaf lettuce, chopped
1 bag Marie Calendars Fat Free Croutons
1 bag Almond Accents/ Roasted Garlic Caesar
2 Chicken Breasts, boiled with an onion and salt and pepper
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing

Toss all the above ingredients with Caesar dressing right before serving. Serves 20-25.

*I like Brianna's dressing because it is potent and you don't have to use a lot but you could substitute another quality Caesar dressing as well.

Strawberry Cream Puff Cake

2 cups or one carton of strawberries, sliced

Cream Puff Base:
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup flour
3 eggs

Cream Cheese Mixture:
4 ounces cream cheese, softened
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream
2/3 cup powdered sugar

For the cream puff layer, preheat the oven to 375 degrees. Bring the butter, water and sugar to a boil in a medium saucepan. Add the flour all at once and stir quickly until the mixture pulls away from the sides of the pan. Remove the pan from the heat and stir the mixture until smooth. Let cool for 5 minutes. Add the eggs one at a time and beat until the mixture is shiny with a satiny sheen. Don’t overbeat. Lightly grease the bottom and sides of a 9-inch springform pan (or in a pinch, you could use a 9-inch circle cake pan).

Using an offset spatula, spread the mixture on the bottom and one inch up the sides of the prepared pan. Don't look at my picture. I skimmed the instructions and put it 2 inches up the side instead of one. This part can be tricky. I've found sometimes it's easier to spread with clean hands.

Bake for 25 minutes. Remove from the oven and prick pastry with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven). Cool completely.
For the cream cheese mixture, beat the cream cheese until smooth. Gradually add the powdered sugar (sift if necessary)and beat with the cream cheese until mixture is smooth and light. Add the remaining ingredients and beat until stiff peaks form. Spread onto the cooled cream puff shell.

Top with fresh sliced strawberries. Keep in the fridge until serving.

Coconut Grilled Corn

3/4 cup unsweetened coconut milk
2 tbs. light brown sugar
1 bay leaf
1/4 tsp. salt
4 ears sweet corn, husked or husk stripped back and tied together to form handle

*The handle idea is cute in theory but mine burnt on the grill and flew everywhere so if you tie the husks back hang them off the grill so they don't burn or just take the husks off all together.

1. Combine coconut milk, sugar, bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs.

3. Baste corn one final time, transfer to platter or plates, and serve.

Roasted Asparagus with Balsamic Browned Butter

40 asparagus spears, trimmed (about 2 pounds)
Cooking spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons butter
2 teaspoons low-sodium soy sauce
1 teaspoon balsamic vinegar

Preheat oven to 400°.

Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake at 400° for 12 minutes or until tender.

Melt the butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Make sure not to burn it just get it to a point where the butter has a nutty smell. Remove from heat; stir in soy sauce and vinegar. Drizzle over the asparagus, tossing well to coat. Serve immediately

The Girl Who Ate Everything Food Blog

Poppyseed Bread

3 cups flour
1/2 tsp salt
1 1/2 tsp baking powder
3 eggs
1 1/8 cups cooking oil
2 1/4 cups sugar
1 1/2 cups milk
1 1/2 T. poppy seeds
1 1/2 tsp almond extract
1 1/2 tsp vanilla
1 1/2 tsp butter flavoring extract (or 1 1/2 tsp melted butter can be substituted)

Mix all together. Pour into greased and floured baking pans. Makes 6 small loaves or 2 large loaves. Bake at 350 for 50-60 minutes for large pans and less for smaller pans. If you have a dark metal pan make sure to bake it for less time at a lower temperature. I overdid this batch a little bit because I used a dark pan. I like the disposable foil bread pans the best.

Glaze:
1/4 cup orange juice
3/4 cup sugar
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp butter flavor extract (or 1 1/2 tsp melted butter can be substituted)

Pour all ingredients into a small saucepan and let cook on stove on medium heat until sugar dissolves. Remove bread from pans and pour glaze over warm bread. Use knife or spatula to bring the glaze that has run off up and over the warm bread until it stays on.

The Girl Who Ate Everything Food Blog

The Ultimate Twice Baked Potato

4 large baking potatoes
8 slices bacon
1 cup sour cream
1/4 to 1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided

Preheat oven to 350 degrees.

Bake potatoes in preheated oven for 1 hour. You can just microwave the potatoes instead because it is way faster and they taste just as good. About three minutes per potato, just check for tenderness. Make sure to poke holes in the potatoes with a fork before microwaving so that they don't explode.

Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl leaving about 1/4 inch of flesh so the potato maintains it's shape; save skins. To the potato flesh add sour cream, butter, salt, pepper, 1/2 cup cheese, 1/2 the green onions, and milk (start adding 1/2 cup of milk but you may not need to add it all depending on the consistency you want. You don't want them too runny). Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.

Bake for another 15 minutes at 350 degrees.

All Recipes

Swiss Chicken

4 chicken breasts
6-8 slices Swiss cheese
1 can cream of mushroom soup (or cream of chicken)
1 cup milk
1 box Stove Top Stuffing
1/4 cup butter melted

1. Pound chicken breast to even out the thickness of the chicken. You can place the chicken between to layers of saran wrap and use a rolling pin or a meat mallet if you have one. If I buy the Costco chicken breasts I just slice them in half horizontally and skip the meat pounding step.

2. Place chicken breasts in a sprayed 9 x 13 inch baking dish.

3. Top chicken with the slices of Swiss cheese.

4. In a small bowl, mix soup and milk until well blended.

5. Pour soup mixture over chicken.

6. Top the chicken with the dry stuffing mix. Drizzle stuffing with melted butter.

7. Baked covered with foil at 350 degrees for 45 minutes. Remove foil and bake 5-10 minutes longer. Serves 6-8.

Real Mom Kitchen

Pumpkin Rolls

Beat 3 eggs high speed for 5 min
Slowly add 1 Cup Sugar
2/3 C Pumpkin
1 t. Lemon Juice

Add:
¾ C Flour
2 t. Cinnamon
1 t. Baking Powder
½ t. Salt
1 t. Ginger
1 t. Nutmeg

Filling:
1 8oz Cream Cheese
¼ C Butter – soften
1 C Powder Sugar
½ t. Vanilla

Grease and flour cookie sheet – pour batter rectangular shape (don’t fill the sheet) Bake 350 for 15 minutes. ¼ C Powder Sugar on terrycloth towel. I would put more just to ensure that your roll doesn't stick to your cloth. Loosen with spatula and flip on to the towel, gently roll with towel and let cool in fridge.

When cooled unroll, put in filling, and roll back up and refrigerate. It's really hard to not crack the dough when rolling but if it does don't stress. Also, slightly dampening the cloth helps. It'll all go back together when you put it in the fridge. It is way better the next day after it's been completely refrigerated. Cut into 1 inch slices to serve.

The Girl Who Ate Everything Food Blog

Creamy Ham and Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
1/2 cup carrot, diced (optional)
1 cup diced cooked ham (buy a ham steak in the deli section)
3 1/4 chicken broth
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Note: I added some carrots that I had and Becky said she adds a can of corn too which would be good.

Directions:

1.Combine the potatoes, celery, onion, carrot, ham and chicken broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

2.In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk so that lumps don't form and until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3.Stir the milk mixture into the stockpot, and cook soup until heated through.

4. Top with cheddar cheese, chives, and bacon if desired. Serve immediately.

All Recipies

Ruth's Chris Sweet Potatoes

Crust:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside.

Sweet Potato Mixture:
3 cups cooked and mashed sweet potatoes
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1/2 cup (1 stick) butter, melted
(splash of milk if needed)

Note: To cook sweet potatoes first wash and dry them carefully then you can either:
1) Bake them at 400 degrees for 50-60 minutes
2) Boil them for 30 minutes or
3) Pierce them with a fork and microwave them for about 15-20 minutes.

Preheat oven to 375 degrees. Spray a medium-size casserole dish with nonstick spray.

Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a large mixing bowl in the order listed. Beat thoroughly with a hand mixer for about 3-4 minutes to increase the fluffiness of the sweet potato mixture. Add a splash of milk if needed and mix.

Pour mixture into the baking dish. Bake for 25 minutes. At this point, dish can be covered and refrigerated for a couple of days.

Sprinkle the surface of the sweet potato mixture evenly with the crust mixture and return to oven for 10 minutes. Allow to set at least 30 minutes before serving.
The brown sugar and pecan crust should be slightly browned and crunchy. Makes 12 servings.

Ruth's Chris

Green Beans with Almonds and Bacon

1 pound green beans
1/4 cup butter
1/4 cup sliced almonds
3 slices of cooked bacon
1/4 teaspoon garlic powder or minced garlic
salt to taste

Directions

Snap off the tough ends and remove strings from green beans. Cut green beans in half.

In a large saucepan place green beans in 1" of boiling water and simmer for 10-15 minutes or until tender. Drain.

Melt butter in a small saucepan. Add bacon, almonds, garlic powder, and salt and stir.

Pour sauce over green beans. Toss and serve.

Time Saving Tip: To save time use precooked bacon. Microwave precooked bacon for 30-60 seconds to make it extra crisp.

Tip: To make the green beans more festive for the holidays, add 1/4 cup of dried cranberries.

The Girl Who Ate Everything Food Blog

EASY SKILLET CHICKEN PARMESAN

6 tablespoons grated Parmesan cheese
1 ½ cups Prego Spaghetti Sauce
6 small boneless chicken breast halves (1 ½ pounds)
1 ½ cups shredded mozzarella cheese

Stir 4 tablespoons Parmesan cheese into pasta sauce. Spray skillet with cooking spray and heat 1 minute. Add chicken and cook until browned. Drain. Pour pasta sauce over chicken; turn breasts over to coat both sides with sauce. Cover and cook over medium heat 10 minutes or until done. Top with mozzarella cheese and remaining 2 tablespoons Parmesan cheese. Let stand 5 minutes or until cheese is melted.
Yield: 6 servings

Erin Ropelato

CHICKEN LASAGNA

½ cup flour
½ cup melted butter
2-3 cups broth
½ teaspoon basil
½ teaspoon salt
2-3 cups chopped chicken (cooked)
8 ounces lasagna noodles
1 10 ounce package broccoli or spinach
16 ounces cottage cheese
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat oven to 375 degrees. Blend flour into melted butter in saucepan. Stir in chicken broth, basil and salt. Cook until thickened; stirring constantly. Layer chicken, noodles, broccoli, cottage cheese, cream sauce and mozzarella half at a time in 9X13 pan. Top with Parmesan cheese. Bake for 1 hour.
Yield: 8-10 servings

Erin Ropelato

CHICKEN ENCHILADAS

4 chopped, well done chicken breasts (boiled)
1 chopped onion
1 4 ounce can chopped green chilies
1 3.8 ounce can of sliced olives
1 can cream of chicken soup
1 pint sour cream
1 teaspoon cummin
1/3 cup chopped cilantro
2 cups shredded Cheddar/Jack cheese
1 dozen flour tortillas

Saute onions in butter or oil. Add the chicken, green chilies, and olives. In another bowl make they sauce by mixing the soup, sour cream, cummin and cilantro. (Break the leaves off of the stems and use only the leaves). Shred the cheese. Mix half of the cheese in with half of the sauce plus all of the chicken. Spoon some of the mixture into each tortilla and roll them up. Place in a 9X13 pan with the seam side down. Put the remaining sauce over the top and sprinkle the remaining cheese on top. Bake at 350 degrees for 30 minutes.

Erin Ropelato

BARBEQUED TURKEY FILLETS

½ cup oil
½ cup soy sauce
1 cup 7-Up
1/8 teaspoon garlic powder
¼ teaspoon horseradish
6 boneless, skinless turkey breasts (can use chicken also)

Mix all ingredients together except the turkey. Pour mixture over turkey in a gallon sized Ziploc bag and marinate for several hours or overnight in the refrigerator. Barbeque turkey on a grill. (or bake for 30 minutes at 350 degrees)

Erin Ropelato

CALZONES

9 rolls of frozen dough (Texas style) thawed but still cold
½ cup diced meat
½ cup sliced olives
½ cup mushrooms
1/4 cup chopped green peppers
½ cup grated mozzarella cheese
1 cup heated pizza sauce

Flatten each roll into an 8" circle. Combine meat, olives, mushrooms, green peppers and cheese. Place 1/4 cup filling mixture on each circle. Fold dough over (like a turnover) and seal edges with a fork. Place on a baking sheet sprayed with non-stick cooking spray. Bake 20-25 minutes at 350 degrees. Dip in pizza sauce or serve topped with pizza sauce and cheese.

LEMON PEPPER GRILLED SALMON

1/8 -1/3 cup lemon-pepper seasoning
2 tablespoons olive oil
2-3 cloves fresh garlic, crushed
7 (6 oz.) salmon fillets
1-2 lemons, cut into wedges

Make a paste of the lemon pepper, olive oil and garlic. Rub some of the paste onto each salmon piece, as much or as little as you prefer to taste. Cover and chill 20 minutes (don’t let sit too long or the salt with start to cook the fish). Grill (medium heat for 7-12 minutes) or broil (high) until salmon is cooked to your liking–it should be just starting to flake and it should look like milk is starting to seep out of the fish. (Or cook in oven at 400 degrees for 15-20 minutes). Garnish with fresh parsley and serve with lemon wedges.

Erin Ropelato

POTATO CHIP CHICKEN

4-6 boneless, skinless chicken breasts
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip chicken in the milk, then coat with the potato chip mixture. Place chicken in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 350 degrees for 25-30 minutes or until juices run clear.

Grandma Wanda Peterson

HALIBUT

1 pound halibut
¼ cup milk
1 cup crushed potato chips
¼ cup grated Parmesan cheese
¼ cup dried thyme
1 tablespoon dried bread crumbs
2 tablespoons butter

Place milk in a shallow pan. In another bowl combine potato chips, Parmesan cheese, and thyme. Dip fish in the milk, then coat with the potato chip mixture. Place halibut in a greased 8 inch square baking dish. Sprinkle with bread crumbs; drizzle with butter. Bake uncovered at 500 for 12-14 minutes or until fish flakes easily with a fork.

Grandma Wanda Peterson

FETTUCCINI WITH LEMON GARLIC SHRIMP

1 pkg. (9oz.) Fettuccine
3 tablespoons butter or margarine
1/4 cup onion, chopped
4 cloves garlic, chopped
1 can (14.5 oz.) chicken broth
2 tablespoons cornstarch
1 pound medium shrimp, peeled and deveined
1/4 cup chopped fresh parsley
3 tablespoons fresh lemon juice
2 tablespoons shredded Parmesan cheese

Melt butter in large skillet. Add onion, and garlic; cook until onion is tender. Add chicken broth and cornstarch; mix until smooth. Cook until sauce is thickened and translucent. Add shrimp, parsley and lemon juice; cook until shrimp turns pink. Prepare pasta according to package directions. Toss pasta with shrimp mixture. Garnish with Parmesan cheese.
Yield: 4 servings

Erin Ropelato

CITRUS GARLIC SHRIMP

½ cup olive or vegetable oil
½ cup orange juice
1/3 cup lemon juice
3-4 garlic cloves, minced
5 teaspoons grated lemon peel
4 teaspoons grated orange peel
1 teaspoon salt
1/4 teaspoon pepper
1 package (1 pound) linguine
1 pound uncooked medium shrimp, peeled and deveined
Shredded Parmesan cheese
Minced fresh parsley

In a blender or food processor, combine the first eight ingredients; cover and process until blended. Pour into a large skillet; heat through. Meanwhile, cook linguine according to package directions. Add shrimp to garlic mixture; cook for 5 minutes or until shrimp turn pink. Thicken if desired. Drain linguine; top with shrimp. Sprinkle with Parmesan cheese and parsley.
Yield: 6 servings

Erin Ropelato

PINK JELL-O SALAD

1 large strawberry Jell-O
2 small vanilla puddings
4 cups water
2 packages Dream Whip

Boil Jell-O, pudding and water. Let it set overnight. Make Dream Whip as directed and mix in with the Jell-O mixture.

Bonnie Peterson

CREAMY JELL-O LAYERS

1 pkg. Jell-O Gelatin (3 oz.)
1 ½ cups boiling water
1 tub Cool Whip (8 oz.), divided
Fresh fruit

Dissolve Jell-O in 1 ½ cups boiling water. Whisk in 2 cups Cool Whip. Pour into individual dishes. Chill until set (15-30 minutes). Top with sliced fresh fruit and additional topping.

Erin Ropelato

COOL VEGGIE PIZZA

1 package crescent roll dough
1 package cream cheese, softened
1 ½ teaspoons mayonnaise
1 tablespoon dill weed
Salt and ground pepper to taste

Preheat oven to 350 degrees. Spread crescent roll dough into a 12 inch circle. Pinch seams together to seal. Bake 10-12 minutes until lightly browned. Remove from oven. Cool completely. Blend together remaining ingredients. Spread cream cheese mixture on top of cooled crust.

Toppings: Choose 3, all finely chopped.
Zucchini
Mushrooms
Green or red peppers
Broccoli
Green onions
Tomatoes, seeded
Cucumbers, seeded
Cherry tomatoes

Sprinkle a layer of each vegetable over the cheese layer. Refrigerate before serving. Can make one day ahead of time.

Pampered Chef

WAFFLES

6 eggs
3 cups buttermilk
2 teaspoons baking soda
2 cups white flour
1 ½ cups wheat flour
4 teaspoons baking powder
1 teaspoon salt
1 cup melted butter

Beat eggs until foamy. Add buttermilk, soda, flours, baking powder and salt. Mix well and add melted butter. Cook in waffle iron until done.

Erin Ropelato

VANILLA FRENCH TOAST

2 eggs
½ cup low-fat vanilla yogurt
1/4 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
Salt to taste
6 slices challah or Italian bread

In a mixing bowl, beat together eggs, yogurt, milk, spices, vanilla and salt. Heat a lightly oiled griddle or skillet over medium-high heat. Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot and top with yogurt of fresh berries.

Erin Ropelato

DUTCH OVEN MOUNTAIN MAN BREAKFAST

2 pounds country sausage
1 package cubed hash browns
8 eggs, beaten

Crumble and brown sausage in Dutch oven. Remove sausage and drain; set aside. Using sausage drippings, brown hash browns (using more oil if needed). Level hash browns on bottom of Dutch oven, then add sausage on top of hash browns. Add ½ cup water to eggs and beat thoroughly and pour over sausage evenly, then sprinkle cheese on top. Cook from top and bottom 15-20 minutes until eggs are firm.
Yield: 10 servings

Grandma Wanda Peterson

CHICKEN FONDUE

1 chopped medium onion
1/4 cup Italian salad dressing
2 cans (14.5 oz. each) chicken broth
½ cup apple juice
2 tablespoons cornstarch
8 boneless skinless chicken breasts (cut into chunks)
vegetables

Cook and stir onion and Italian dressing in a fondue pot. Add chicken broth apple juice and cornstarch. Heat to simmer just before serving. Dip chicken and vegetables in boiling hot broth to cook. Cook chicken about 3 minutes or until cooked through and vegetables for 2-3 minutes.
Yield: 8 servings

Erin Ropelato

CHEESE FONDUE

1 ½ cups milk
1/4-1/2 teaspoon garlic salt or powder
2 ½ ounces grated Parmesan cheese
2 (8 ounce packages) cream cheese

Melt cheese with milk slowly. Stir until thick and smooth. Serve with French Bread-sliced or with toast.

CHEESECAKE FONDUE

8 ounces cream cheese, softened
6 1/2 ounces marshmallow cream
2 tablespoons milk
1 teaspoon lemon juice

In a saucepan over medium-low heat, combine the cheese and marshmallow cream; cook, whisking constantly, until cheese and marshmallow cream are melted. Watch carefully to avoid scorching. Slowly add milk, 1 tablespoon at a time, stirring well to combine. Stir in lemon juice; mix well. Remove from heat and transfer immediately to a dessert fondue pot over candle flame. A small crock pot will also do.

Serve with maraschino cherries, strawberries, kiwi slices, mango pieces, graham wafers, chocolate wafers, chocolate cupcake cubes. (Would also be good with brownies.)
This is also good served cold as fruit dip.

Erin Ropelato

ICE CREAM IN A BAGGIE

1/2 cup milk
1/2 teaspoon vanilla
1 tablespoon sugar
4 cups crushed ice
4 tablespoons salt
2 quart size Zip-loc bags
1 gallon size Zip-loc freezer bag
a hand towel or gloves to keep fingers from freezing as well!

Mix the milk, vanilla and sugar together in one of the quart size bags. Seal tightly, allowing as little air to remain in the bag as possible. Too much air left inside may force the bag open during shaking. Place this bag inside the other quart size bag, again leaving as little air inside as possible and sealing well. By double-bagging, the risk of salt and ice leaking into the ice cream is minimized. Put the two bags inside the gallon size bag and fill the bag with ice, then sprinkle salt on top. Again let all the air escape and seal the bag. Wrap the bag in the towel or put your gloves on, and shake and massage the bag, making sure the ice surrounds the cream mixture. Five to eight minutes is adequate time for the mixture to freeze into ice cream.

Tips:Freezer bags work best because they are thicker and less likely to develop small holes, allowing the bags to leak. You can get away with using regular Zip-loc bags for the smaller quart sizes, because you are double-bagging. Especially if you plan to do this indoors, we strongly recommend using gallon size freezer bags.

***Makes one serving!!

Erin Ropelato

HAYSTACK COOKIES

12-oz. package of butterscotch chips
12 oz. Jar of peanut butter
9 oz. can of chow mein noodles
waxed paper

Melt the butterscotch chips in a saucepan over medium heat. When the chips have melted, add the peanut butter and remove from the heat. Stir well. Pour in the chow mein noodles. Mix thoroughly. Drop the mixture by spoonfuls onto waxed paper. These will form "haystacks". Let the haystacks harden for about one hour.

(Makes 3 to 4 dozen haystacks.)

HAMBURGER SANDWICHES

2 vanilla wafers as the "bread"
1 chocolate cookie as the "hamburger"
vanilla frosting mixed with: red food coloring for the "ketchup", green food coloring for the "relish", yellow food coloring for the "mustard"

Children can assemble the "sandwich" with the chocolate cookie and assorted frostings. Top with a second vanilla wafer.

GO FISHING

You will need for each person:

1/3 cup Goldfish crackers
10-12 pretzel sticks (fishing poles)
1-2 Tbs. peanut butter

Put the peanut butter and pretzels on a plate, goldfish in a bowl or cup. Dip a fishing pole in the peanut butter and "catch" a fish with it!

APPLE PIZZA

1 package refrigerated biscuits, separate the package into 10 biscuits and then cut each biscuit in half.

Each child is given half a biscuit on a piece of wax paper

Spread 1 tsp. margarine on each biscuit.

Add thinly sliced apples. 2 to 3 slices for each child.

Sprinkle a dash of salt.

Sprinkle on sugar and cinnamon. Place on greased cookie sheet.

Bake in 400 degree oven for 7 to 9 minutes. ENJOY!

ANTS ON A LOG

raisins
peanut butter
celery

Children can wash the celery that has been cut into 3-4 inch pieces. Spread peanut butter down the hollow center of the celery. Add the raisins to resemble ants marching down the log.

(While preparing the snack, you might teach the song "The Ants Go Marching One by One". )

A HEALTHY BEAR MUNCHIE

1 orange slice
1 cherry half
3 banana slices
2 raisins

Children can arrange the orange slice on a plate for the bear's head. Place two bananas for the bear's ears and one for the bear's snout. Add the cherry for the bear's nose. Use the raisins for the bear's eyes. While eating, you could have the children chant
"Munch-a, munch-a, munch-a, munch-a,
A big healthy bunch-a !"

Erin Ropelato

FROSTING PLAY DOUGH (EDIBLE)

1 can frosting
1 ½ cups powdered sugar
1 cup creamy peanut butter

Mix together until it reaches your wanted consistency. ENJOY!

Erin Ropelato

KOOL AID PLAY DOUGH

3 cups flour
½ cup salt
2 Kool-aid packages
2 cups boiling water

Mix dry ingredients together. Add boiling water. Knead on floured board and add any additional flour needed until desired consistency. This play dough will last a long time when stored properly.

Erin Ropelato

PEANUT-BUDDY PLAYDOUGH (EDIBLE)

3 ½ cups creamy peanut butter
4 cups powdered sugar
4 cups powdered milk
3 ½ cups corn syrup

Mix ingredients by hand. Can decorate with sprinkles, M&M’s, etc.

Erin Ropelato

VANILLA SYRUP

1 cup sugar
½ cup buttermilk
1 cube butter, melted
½ teaspoon baking soda
1 tablespoon corn syrup
1 teaspoon vanilla
Boil all ingredients except vanilla for 1 minute. Take off stove and add vanilla.

Erin Ropelato

ROASTED GARLIC AND ROSEMARY POTATOES

2 pounds red potatoes (4-5 large), unpeeled
2 garlic cloves, pressed
1/4 cup fresh grated Parmesan cheese
1 tablespoon dried rosemary, crushed
1/4 teaspoon salt
1/4 cup olive oil

Preheat oven to 450 degrees. Cut potatoes in half lengthwise; cut each half into 4 wedges, about 1 inch wide. Place wedges in Stoneware Bar Pan. Press garlic over potatoes; sprinkle with cheese, rosemary and salt. Drizzle potatoes with oil tossing to coat evenly. Spread potatoes in single layer over bottom of pan. Bake 10 minutes. Turn potatoes over and continue baking 10-15 minutes or until light golden brown and tender.

Pampered Chef

PARSLEY POTATOES

2 pounds potatoes, peeled and cut in 2" pieces (or use small red potatoes, quartered and unpeeled)
½ cup butter, melted
1/4 cup minced fresh parsley
salt and pepper to taste

In a saucepan, cook potatoes in water until tender. Drain. Combine butter and parsley and pour over potatoes and toss to coat. Season with salt and pepper.

Grandma Wanda Peterson

LOW FAT FRENCH FRIES

2 medium potatoes
1/4 teaspoon paprika
1/8 teaspoon salt

Cut potatoes lengthwise into ½ inch wide strips. Place sticks in bowl of ice water for about 30 minutes to crisp. Then pat dry with paper towels. Place potato sticks in a plastic bag; add cooking oil, paprika and salt. Shake to coat. On a large baking sheet arrange the potato sticks in a single layer. Bake in a 425 degree oven for 30-35 minutes or until golden, stirring once of twice.
Yield: 4 servings

Erin Ropelato

GOLDEN POTATO ROUNDS

1 cup crushed cornflakes
1 ½ teaspoons seasoned salt
4 medium potatoes, peeled and sliced ½ inch thick
1/4 cup butter or margarine, melted

In a bowl, combine the cornflakes and seasoned salt. Dip potatoes in butter, then coat with cornflake mixture. Place on greased foil-lined baking sheets. Bake at 350 degrees for 55-60 minutes or until tender.

Yield: 6 servings

Erin Ropelato

DILLY GREEN BEANS

1 pound fresh or frozen cut green beans
1 teaspoon margarine
½ teaspoon dill weed

Place beans in a saucepan and cover with water. Bring to a boil; cook until tender. Drain all but 2 tablespoons of the liquid. Add margarine and dill; stir to coat.

Grandma Wanda Peterson

BAKED BASIL FRIES

1/4 cup grated Parmesan cheese
1 tablespoon olive or vegetable oil
1 tablespoon dried basil
1/4 teaspoon garlic powder
4 medium red potatoes

In a bowl, combine Parmesan cheese, oil, basil and garlic powder. Cut potatoes into 1/4 inch sticks. Add to cheese mixture; toss to coat. Place in a 15X10 baking pan coated with nonstick cooking spray. Bake at 425 degrees for 15 minutes; turn potatoes. Bake 15-20 minutes longer or until crisp and tender.

Erin Ropelato

BAG O' CHILI

one snack-size bag of corn chips per person (Frito’s)
Canned or homemade chili, ½ cup per person
Grated cheddar cheese
Optional toppings: sour cream, salsa, shredded lettuce, chopped olives, tomatoes or onions

For each serving, open a bag of chips, then spoon some chili over them. Sprinkle on some cheese and other toppings as desired.

Erin Ropelato

OLIVE GARDEN ZUPPA TOSCANA

1 ½ cups spicy sausage links
2 medium potatoes, cut in half lengthwise and then cut into fourths
3/4 cup diced onions
6 slices bacon
1 ½ teaspoons minced garlic
2 cups kale leaves, cut in half, then sliced
2 tablespoons chicken base
1 quart water
1/3 cup heavy whipping cream

Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes or until done. Cut half lengthwise, then cut at an angle into ½ inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Add garlic to the onions and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and cream. Simmer 4 minutes and serve.

Erin Ropelato

CHEESY POTATO SOUP

4 cups diced potatoes
1 cup diced celery
1 cup grated carrots
½ cup diced onions

Boil for 10 minutes in 3 cups of water.

Cream Sauce
½ cup margarine
½ cup flour
1 quart milk
2 teaspoons salt
pepper to taste

Melt margarine in a large pan. Slowly add flour to margarine. Slowly add milk to the margarine mixture with a wire whisk to avoid clumping. Add additional seasonings. Add cream mixture to undrained vegetables. Add 1 pound grated cheddar cheese and 2 cups chopped cooked ham.
Erin Ropelato

Fruit Salsa with Baked Cinnamon Chips

2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 (16 oz) carton of strawberries, diced
2 tablespoons white sugar (more or less to taste)
1 tablespoon brown sugar (more or less to taste)
3 tablespoons fruit preserves, any flavor (I used strawberry)

10 (10 inch) flour tortillas
melted butter or butter flavored cooking spray
2 cups cinnamon sugar

1. In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2.Preheat oven to 350 degrees.

3.Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar. Cut into wedges and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

4.Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

The Girl Who Ate Everything Food Blog

Patrotic Trifle

2 cups heavy cream
1/2 cup white sugar
2 cups milk
2 (3.4 ounce) packages instant cheesecake pudding mix
2 teaspoons lemon juice
1/2 cup sour cream
2 (10.75 ounce) packages prepared pound cake
2 (16 ounce) carton strawberries, sliced
strawberries for garnish
blueberries for garnish

1. In a medium bowl, combine cream and white sugar and beat until stiff peaks form. Set aside. You want a stiffer whipped cream for trifle so that it holds up over time.

2. In another bowl beat cheesecake pudding mixes with milk for 2 minutes or until thick. Mix in sour cream and lemon juice. Fold in one cup of the sweetened whipped cream.

3. Slice pound cake into one inch cubes.

4. In a trifle bowl, start by layering 1/4 of the pound cake on the bottom of the trifle bowl (A large glass bowl can be used if you don't have a trifle bowl). Next, layer 1/4 of the pudding mixture followed by a layer of1/4 of the strawberries. To make trifle look presentable make sure each layer is distinct and separate especially on the sides of the bowl. Repeat layers four times or until bowl is almost full.

5. Garnish the top of the trifle with the remaining whipped cream, strawberries, and blueberries.

6. Chill in refrigerator for at least 4 hours.

Variations:
1) The pound cake can be replaced by angel food cake for less calories.
2) Vanilla pudding can replace the cheesecake pudding.
3) Add more blueberries throughout the trifle instead of just on top.

Pampered Chef

Peanut Butter Cup Trifle

1 (9x13) pan of baked brownies, cut into 1 inch pieces
1 (5.1 ounce) package instant vanilla pudding
3 cups milk
1/2 cup creamy peanut butter
2 tsp vanilla
1 (8 ounce) container thawed Cool Whip, divided
20 peanut butter cups, crumbled (do not buy bite sized; you could get away with less...but why?)
6-8 peanut butter cups to garnish.

Combine pudding and milk. Beat for 2 minutes. Add peanut butter and vanilla, beat until smooth. Gently fold in 2 cups cool whip or homemade whipped cream.

Layer in trifle dish 1/2 the brownies, 1/2 the crumbled peanut butter cups, 1/2 the pudding mixture. Repeat. Top with cool whip and peanut butter cups. Chill at least four hours until serving.

Pampered Chef

Fruit and Nut Salad

1 bunch green leaf lettuce, chopped (I used two bags of prechopped Romaine lettuce)
2 Granny Smith apples, peeled and cubed
2 cups strawberries, sliced
2 cups red grapes, halved
2-3 chicken breasts
1/2 of a white onion
1 bag Dried Cherry, Cranberry and Pecan Salad Pizazz (I found mine at Super Target by the bagged salad)
1 bottle Brianna’s Poppy seed or Raspberry Vinaigrette Dressing (sometimes we do half of each)
1 (4 ounce) container crumbled feta (optional)
salt and pepper

Boil chicken with salt, pepper, and onion. Once cooled, cube chicken. Put everything in a large bowl. Toss with dressing right before serving. Serves 15-20 people.

Recipe Notes:
1) You may not need the whole bottle of dressing.
2) If you can't find the Salad Pizzaz you can use 1/2 cup of cranberries and a half cup of pecans.
3) If you want to caramelize your own pecans do the following: In a skillet over medium heat, stir 1/4 cup sugar until melted. It will eventually melt if you just turn up the heat and wait. Continue stirring gently until sugar has melted and then toss in the pecans and keep stirring until they are coated. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

Berries 'N Stars

1 package (17.25 ounces) frozen puff pastry sheets, thawed
1 teaspoon sugar
2 lemons
1 can (14 ounces) sweetened condensed milk (not evaporated milk)
1 container (8 ounces) frozen whipped topping, thawed, divided
2 pints strawberries, hulled and sliced
1 pint blueberries

Preheat oven to 400°F. Roll one sheet of puff pastry into 10 x 13-inch rectangle. Repeat with second sheet of pastry, rolling onto lightly floured surface.

Using pizza cutter, cut four strips, 13 inches long and 1 inch wide, from second sheet of pastry. Reserve remaining dough for star decorations. Brush edges of pastry on baking stone with water. Lay strips of pastry over edges making an outer rim. Trim off any excess dough. Prick entire bottom of pastry with pastry tool. Bake 15 minutes or until golden brown. (Center may puff up slightly, but will flatten out as it cools.) Cool completely.

Cut stars from remaining dough using a star cutter; sprinkle with sugar. Bake on baking stone 12 minutes or until golden brown. Meanwhile, zest lemons to measure 1 tablespoon zest. Juice lemons to measure 1/4 cup juice. In a bowl, whisk together condensed milk, lemon juice and lemon zest. Gently fold in 1 1/2 cups of the whipped topping. Fill cooled pastry shell with filling.

Slice strawberries. Arrange strawberries, blueberries and pastry stars over filling. Garnish with remaining whipped topping. Cut into 16 squares and serve.

Pampered Chef

Cheesy Chicken Tortellini Bake

Ingredients

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

Preparation

1. Preheat oven to 400F.

2. For pasta mixture, chop onion with Food Chopper

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

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

5. Stir basil into pasta mixture

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

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

Pampered Chef