Silver Dollar Oat Pancakes

Just found this recipe in Simple & Delicious. These pancakes were so moist and good and very filling! I added blueberries to some and banana slices to others and made some plain. They were all awesome! They were great with syrup and equally yummy with just whipped cream.


1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1-1/2 tsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 egg
3/4 cup buttermilk
1/2 cup cinnamon applesauce
2 TBSP. butter
Maple syrup or topping of your choice

*In a large bowl, combine the dry ingredients. In a small bowl, beat the egg, buttermilk, applesauce, and butter; stir into the dry ingredients just until moistened.

*Pour batter by 2 tablespoonfuls onto a lightly greased hot griddle; turn when bubbles form on top. Cook until second side is golden brown. Serve with desired topping.

***TIPS: I doubled this so I could have leftovers. I never have buttermilk, so instead I measured out a little less than 3/4 cup of milk and added enough vinegar to make 3/4 cup. Stir and let sit for a few minutes. I also only had regular applesauce so I simply added some cinnamon to the dry mixture.

Peanut Butter Rice Krispie Treats

This is one of our (mine and Barry's) all-time favorite treats!

1 cup peanut butter (we like extra crunchy)
1 cup light corn syrup
1 cup sugar
7-8 cups rice krispies cereal (I use generic)

*In a large pot mix well peanut butter, corn syrup, and sugar. Bring just to a boil (you don't want to boil for more than a few seconds or else the treats will be really really hard to chew). Turn off heat and stir in rice krispies. Pour into a greased 9 x 13 pan. Even out with the back of a buttered spoon. Allow to cool, then cut into squares.

**Hint: if you don't want to gain 100 pounds, take one square, enjoy it, then either hide the pan or give the rest away! Trust me on this. I just ate three this morning. =)

Southern Shrimp and Grits

Prep Time:

15 min

Total Time:
25 min

Makes:
4 servings

3 cups water

1/2 tsp. salt

3/4 cup instant grits

1 cup KRAFT Shredded Cheddar Cheese

2 slices OSCAR MAYER Bacon, chopped

1 lb. medium shrimp, peeled, deveined

4 green onions, thinly sliced (about 1/3 cup)

1 clove garlic, minced

2 Tbsp. chopped parsley

1 Tbsp. lemon juice

BRING water to boil in medium saucepan. Add salt. Slowly stir in grits. Reduce heat to medium-low; cover. Cook 7 min. or until thickened. Stir in cheese; set aside.

MEANWHILE, cook bacon in large skillet on medium-heat heat until crisp. Drain on paper towels; set aside. Add shrimp, onions and garlic to skillet; cook and stir 3 min. or until shrimp turn pink. Add bacon, parsley and lemon juice; mix well.

Serve shrimp mixture over grits.


**So easy, so quick, and so good! I didn't have any green onions, so I just used yellow. I will definitely be making this again and again....

Farfalle with Sausage, Cannellini Beans, and Kale

**What would I do without friends? They supply me with such awesome recipes! This one is definitely a keeper. I made it for dinner a couple of weeks ago after buying some fresh kale at a farmers market. I had it for lunch the next two days (it's even good cold!). If you're not too worried about calories/fat, then add more sausage. I had never used kale before and had no idea what to do with it (so, naturally I googled it). Simply fold back each leaf and run your knife along the back to cut off the entire stem. Then chop it up, wash it, and toss it into the dish as directed.


*Use a vegetable peeler to shave fresh Parmesan cheese on top of this rustic pasta dish.

Ingredients

8 ounces uncooked farfalle (bow tie pasta)
1/4 cup oil-packed sun-dried tomatoes
1 1/2 cups chopped onion
8 ounces hot turkey Italian sausage
6 garlic cloves, minced
1 teaspoon dried Italian seasoning
1/4 teaspoon crushed red pepper
1 (14-ounce) can fat-free, less-sodium chicken broth
1 (16-ounce) package fresh kale
1 (15-ounce) can cannellini beans, rinsed and drained
1 ounce shaved fresh Parmesan cheese (about 1/4 cup)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid; keep warm.

Drain tomatoes in a small sieve over a bowl, reserving 2 teaspoons oil; slice tomatoes. Heat a large Dutch oven over medium heat. Add sliced tomatoes, reserved 2 teaspoons tomato oil, onion, and sausage to pan; cook 10 minutes or until sausage is browned, stirring to crumble. Add garlic to pan; cook 1 minute. Add seasoning, pepper, and broth to pan. Stir in kale; cover and simmer 5 minutes or until kale is tender. Stir in pasta, reserved 1 cup cooking liquid, and beans.

Yield

6 servings (serving size: 1 3/4 cups pasta mixture and 2 teaspoons cheese)

Nutritional Information

CALORIES 329(25% from fat); FAT 9g (sat 2.2g,mono 3g,poly 2.3g); PROTEIN 18.7g; CHOLESTEROL 26mg; CALCIUM 204mg; SODIUM 669mg; FIBER 5g; IRON 4mg; CARBOHYDRATE 45.7g

Jeanne Kelley, Cooking Light, NOVEMBER 2007

Chocolate Sauce

Another recipe from Jessica. We always ask her to bring it to our potlucks. It is great by itself with a spoon or finger =). It is superbly wonderful drizzled over crepes, poured over bananas, strawberries and other fruit. Really, it is so good and versatile. If only it were so good on the waist-line......

Ingredients:

2 cups sugar

4 Tbsp or ¼ cup cocoa

¼ cup butter

1 1/3 cup evaporated milk

2 tsp vanilla

Directions:

1. Stir sugar and cocoa over very low heat for 2 minutes.
2. Add the butter and evaporated milk. Stir constantly until it boils.
3. Stir for one minute.
4. Add 2 tsp vanilla.

Tomalito

In January my sister and I visited a restaurant in Florida that served this stuff. I had never heard of it before, but my sister raved so I had to try it! It was so good that I wouldn't have cared if I ate anything else for lunch that day (although, of course, I ate many other things). She asked one of the waitresses about the recipe and was told that it was a very involved recipe that took a long time. So, we were discouraged.

The good news is that on Cinco de Mayo a friend, Jessica, brought this as a side dish to our potluck dinner. She explained that she found a microwave version of this recipe that is quite simple. We love Jessica!

Ingredients:

5 T margarine (don’t substitute butter)

¼ cup masa harina (corn flour)

1/3 cup sugar

½ cup water…I add just a touch more

2 cup thawed frozen corn (measure after it is thawed)

½ cup cornmeal

1 t baking powder

½ t salt

3 T milk (actually just under 3 T)

Directions:

1. Mix margarine, masa and sugar until fluffy.
2. Blend 1 cup corn with water until smooth, add the rest of the corn and blend slightly.
3. Mix cornmeal and milk and let sit a few minutes.
4. Add all to the margarine, masa and sugar mix. Blend well.
5. Put in an 8x8 covered dish and microwave for 7 minutes at 30% power and then 4 minutes at full power. Fluff before serving.

Tex-Mex Pasta Salad

This is a really fun twist on pasta salad! A friend, K, made this at our Cinco de Mayo dinner the other night. Luckily she sent me home with some leftovers so I got to have them for lunch the next day. Please try this. You won't regret it. =)

Ingredients

1 pound uncooked radiatore pasta (short coiled pasta)
2 teaspoons olive oil
3 garlic cloves, minced
1 1/2 pounds ground turkey
2/3 cup water
1 (1.25-ounce) package 40%-less-sodium taco seasoning (such as Old El Paso)
2 cups (8 ounces) preshredded reduced-fat Mexican blend cheese
2 cups chopped seeded tomato
1 cup chopped bell pepper
1/2 cup chopped fresh cilantro
1/2 cup chopped green onions
1/2 cup sliced ripe olives
1 (15.5-ounce) can black beans, rinsed and drained
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cumin
1 (8-ounce) container reduced-fat sour cream
Salsa (optional)

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water. Drain; set aside. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 1 minute. Add turkey; cook until browned, stirring to crumble. Stir in water and taco seasoning; bring to a boil. Reduce heat, and simmer 4 minutes or until liquid almost evaporates and the turkey is done, stirring frequently. Remove from heat; cool slightly. Combine pasta, turkey mixture, reduced-fat cheese, and next 6 ingredients (through beans) in a large bowl.

Combine lime juice, salt, cumin, and sour cream, stirring until well blended. Pour over pasta mixture; toss gently to coat. Serve with salsa, if desired.

Yield

12 servings (serving size: about 1 1/3 cups)

Nutritional Information

CALORIES 344(30% from fat); FAT 11.4g (sat 5.3g,mono 4.1g,poly 1.4g); PROTEIN 23.4g; CHOLESTEROL 51mg; CALCIUM 193mg; SODIUM 632mg; FIBER 3.6g; IRON 2.9mg; CARBOHYDRATE 38.5g

Pizza Noodle Bake

Found this in a recent Simple & Delicious magazine. It is the first thing I've cooked in a long time that Alton would actually taste (this is the kid who will only eat mac n cheese, peanut butter and jelly sandwiches, or nothing-if the alternative is eating what I prepared- for dinner). Then, believe it or not, he actually liked it! It's a miracle! So, this recipe's a keeper. Oh yeah, it was really easy to make, too. And very tasty.


10 oz. uncooked egg noodles
1-1/2 pounds ground beef (or turkey)
1/2 cup finely chopped onion
1/4 cup chopped green pepper
1 jar (14 oz) pizza sauce
1 can (4 oz) mushroom stems and pieces, drained
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded part-skim mozzarella cheese
1 package (3-1/2 oz) sliced pepperoni

*Cook noodles according to package directions. Meanwhile, in a large skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain.

*Add pizza sauce and mushrooms. Bring to a boil. Reduce heat; simmer, uncovered for 2-3 minutes or until heated through. Drain noodles.

*In a greased 9 x 13 baking dish, layer half of the noodles, beef mixture, cheeses and pepperoni. Repeat layers. Cover and bake @ 350 degrees for 15-20 minutes or until heated through.

**Variations: There are people in my house who don't like mushrooms or peppers, so I left those out. =( I used a mixture of ground beef, ground turkey, and some canadian bacon (because I happened to have some in my fridge). I also used turkey pepperoni and whole wheat egg noodles (with no yolks) to make it a little more healthful. It was so good!

Poor Man's Turtles

Man, these are so yummy (and addicting, so just make a few at a time if they are just for you). The recipes says to put them in the oven, but I've actually popped a few in the microwave for about 40 seconds and it has the same effect. I have also made some without the pecans (since Barry doesn't care for them) and they are still delicious.

mini pretzel twists (or the square ones)
Rolo candies
pecan halves

*Preheat oven to 350 degrees
*Scatter pretzels on a cookie sheet, in a single layer. Top each with one Rolo candy. Put in preheated oven just until chocolate begins to melt (about 3 minutes). Remove from oven and top each with a pecan half, pressing down slightly. Enjoy!

**One W.W. point each

Sausage Cheese Balls

2 lbs. sausage
1-1/2 cups baking/biscuit mix
4 cups shredded sharp cheddar cheese
1/2 cup finely chopped onion
1/2 tsp. garlic powder

*Preheat oven to 375 degrees. Mix all ingredients and form into 1-inch balls. Bake on ungreased cookie sheet for 15 minutes or until golden brown.

**Makes about 6 dozen. Freeze leftovers.

Microwave Peanut Brittle

From Nana

1 cup raw peanuts
1 cup sugar
1/2 cup light corn syrup
1/8 tsp. salt
1 Tbsp butter
1 tsp. baking soda
1 tsp. vanilla

*In a 2 quart glass mixing bowl, mix peanuts, sugar, corn syrup, and salt. Cook on high (in microwave) for 3-1/2 minutes. Stir well, then cook another 3-1/2 minutes. Add butter and stir well. Return to microwave for 2 minutes.
*Quickly remove from microwave and stir in baking soda and vanilla; mix well. Pour onto a greased cookie sheet (or pizza pan). Spread out evenly and let cool/harden. Break into pieces with knife.

**Variation: if making pecan brittle, only cook for 5 minutes (instead of 7) before adding butter.

Hidden Pear Salad

Almost any time we have a family gathering these days, it's almost guaranteed that this "salad" will be there. It's so light and refreshing and good.

1 can (16 oz) pears, liquid drained and reserved
1 pkg (3 oz) lime flavored gelatin
1 pkg (8 oz) cream cheese, softened
1/4 tsp. lemon juice
1 tub (8 oz) cool whip

*In saucepan, bring pear liquid to a boil. Stir in gelatin and stir until dissolved. Remove from heat and let cool until syrupy. Meanwhile, puree pears in a blender. Beat cream cheese and lemon juice until fluffy and smooth. Add pears and mix well. Add cool whip and cooled gelatin. Chill.

**Variation: It is equally delicious when made with lighter (and/or sugar-free) ingredients.

Trail Mix Bars

2 Tbsp. butter or margarine
1/2 cup peanut butter
4 cups mini marshmallows
6 cups Honey Toasted Crunch Cereal, crushed
3/4 cup raisins, optional

*Place butter and peanut butter in large microwaveable bowl. Microwave for 1 minute; stir. Add marshmallows; toss to coat. Microwave an additional 1-1/2 minutes or until marshmallows are puffed; stir until well blended. Add cereal and mix well. Press cereal mixture firmly into a 9 x 13 pan. Let stand for 1 hour or until firm. Cut into bars.

Apple Crunch

From Nana

1 tsp. cinnamon
1 cup sugar
4 Tbsp. flour
4 cups peeled, sliced apples

*Mix together above ingredients and pour into an 8 inch baking dish.

1 cube margarine
3/4 cup flour
1 tsp. baking soda
3/4 cup rolled oats
3/4 cup brown sugar
1 tsp. baking powder

*Mix above ingredients together and spread over top of apple mixture. Bake at 350 degrees for 30-40 minutes. Serve with whipped cream or vanilla ice cream.

Creamy Pasta Bake

1 jar or can (26 oz) spaghetti sauce
1 pkg (16 oz) rotini pasta, cooked
1 cup sour cream
1 pkg (10 oz) frozen chopped spinach, thawed and drained
1/2 cup parmesan

*Preheat oven to 375 degrees. Mix all ingredients until well blended. Spoon into a 9 x 13 dish. Bake for 25 minutes or until heated through.

3-Ingredient Pumpkin Cookies

1 box spice cake mix
1 small can pure pumpkin
1/2 bag chocolate chips

*Combine all ingredients and stir until moistened. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350 degrees for about 12 minutes (they will still look slightly wet when done).

Pumpkin Bread

From Michelle

Dry Ingredients:
3-1/3 cups flour
2 tsp. baking soda
1 tsp. cinnamon
3 cups sugar
1-1/2 tsp salt
1 tsp. nutmeg

Wet Ingredients:
1 cup oil
2/3 cups water
4 eggs
2 cups pumpkin (15 oz can)

*Mix all dry ingredients, then add all wet ingredients. Pour into 3 greased loaf pans. Bake @ 350 degrees for 1 hour.

Blueberry Salad

From Michelle

Jello Ingredients:
1 large or 2 small pkgs. black cherry jello
2 cups boiling water
1 can (8 oz) crushed pineapple
1 can (21 oz) blueberry pie filling

Topping Ingredients:
8 oz cream cheese
8 oz sour cream
1/2 cup sugar
1/2 cup chopped pecans

*Mix boiling water with jello for 2 minutes, or until fully dissolved. Add pineapple (undrained) and pie filling. Mix until evenly combined. Pour into casserole dish and chill until firm. Mix topping ingredients except pecans. Add pecans and stir by hand. Scoop onto top of firm jello and spread. Keep chilled until ready to serve.

Banana S'mores

ripe bananas (still in peel)
chocolate chips (minis work well)
mini marshmallows
graham cracker crumbs

*Make a thin cut down the side of each banana, but don't cut all the way through to the end. Scoop out a small "river" of the banana. Fill with chocolate chips and marshmallows. Replace cut peel. Wrap in foil and grill for a few minutes (or bake in the oven), long enough for the chocolate to melt. Just before eating sprinkle with graham cracker crumbs. Eat with a spoon. Yum!

Chili Cheese Soup

4 cups diced potatoes
1 small can green chilies
1/2 onion, finely chopped
3 Tbsp. butter
dash basil
1 Tbsp. cumin

2/3 cup sour cream
8 oz. Monterey Jack cheese

*Combine first six ingredients in a large pot and cover with water (with about 1 inch over top of mixture). Bring to a boil, then simmer until potatoes are soft. Remove from heat and stir in sour cream and cheese.

Lemon Sauce

From Michelle

This is a unique and delicious topping for pancakes and waffles.

1/2 cup sugar
2 Tbsp. cornstarch
1/8 tsp. salt
1-1/2 cups hot water
3 Tbsp. butter
1 tsp. lemon zest
2 Tbsp. lemon juice
1/2 tsp. nutmeg

*In small saucepan, blend sugar, cornstarch, and salt. Stir in hot water. Cook, stirring constantly, until mixture thickens and boil. Boil and stir one minute. Stir in butter and remaining ingredients. Serve warm over pancakes or waffles. Makes about 2 cups.

Oriental Chicken Salad

My Mom used to make this especially for me as an after school snack (she would leave out the chicken unless it was being used for a main meal). I love this stuff!

2 boneless skinless chicken breasts, cooked and chopped
2 Tbsp. slivered almonds or cashews, toasted (cashews are my favorite)
1 lb. (4 cups) shredded cabbage (or a bag of coleslaw mix, which is basically shredded cabbage)
2 green onions, trimmed and sliced
1 package Ramen Noodles w/chicken flavoring
2 Tbsp toasted sesame seeds
1 Tbsp. sugar
1/2 cup canola oil
1/4 tsp. pepper
3 Tbsp. vinegar

*Combine all ingredients, including seasoning packets from Ramen noodles. Serve chilled or at room temperature.
**Variation: the simple version my Mom usually made after school omitted the chicken, green onions, and sesame seeds.

Simple Fruit Salad

From Grandmother B.

1 can peach pie filling
1 large can fruit cocktail, drained
1 large can pineapple tidbits, drained
1 package frozen strawberries

*Mix all ingredients. Add sliced bananas just before serving, if desired. Top with whipped cream.

Mom's "Potluck" Baked Beans

My Mom always brought this dish to church potlucks when I was growing up. The dish always came home empty. And I was never competitive enough to get to the head of the line, so I usually missed out on these. Sometimes Mom would make extra for us at home, thankfully. Just make some so you can see for yourself how good these beans are! (Oh, and remember this recipe is for a potluck so it makes a lot. Just scale down for a meal at home.)

7 lb. 5 oz can pork and beans (Mom says she buys the cheapest kind)
1 lb. ground beef (or turkey), cooked and drained
1 lb. bacon, cooked and crumbled
2 Tbsp. mustard
1/2 cup ketchup
1 lb. dark brown sugar

*Combine all ingredients in a large baking dish and bake at 325 degrees for 2-3 hours (believe me, it's worth the wait).

Chicken Vegetable Soup

4 cups chicken broth
1 cup thinly sliced celery
1 cup diced carrots
1 Tbsp. pepper
2 Tbsp. Worcestershire sauce
8 oz canned corn
1 medium potato, diced
14 oz. cooked chicken, finely shredded
28 oz canned tomatoes
salt, pepper, Tobasco (optional) to taste

*Simmer broth, celery, chicken, and seasoning for 30 minutes. Add potato, carrots, tomatoes, and corn. Simmer for 45 minutes. Makes 10-12 cups.

Peanut Butter Oatmeal Chocolate Chip Cookies

1 cup flour

1 cup old-fashioned or quick-cooking oats

1/2 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1/2 cup (1 stick) butter, softened

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/2 cup peanut butter

1 egg

1-1/2 tsp. vanilla

1 cup semi-sweet chocolate chips

PREHEAT oven to 375°F. Mix flour, oats, baking soda, baking powder and salt; set aside. Beat butter, sugars and peanut butter in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, mixing until well blended after each addition. Stir in chocolate.

DROP heaping tablespoonfuls of dough, 2 inches apart, onto ungreased baking sheets.

BAKE 10 to 12 min. or until lightly browned. Cool 1 min.; remove from baking sheets to wire racks. Cool completely.

BBQ Biscuits

From Michelle.

These are so easy and so good.

3/4 lb. ground beef (or turkey)
1/2 cup barbecue sauce
1 Tbsp. dried onion
1 tsp. brown sugar
1 (8 oz) can refrigerated biscuits
3/4 cup shredded cheddar cheese

*Preheat oven to 400 degrees. In a large skillet, brown ground beef and drain. Add bbq sauce, onion, and brown sugar; set aside. Separate biscuit dough and press each biscuit into a greased muffin cup. Fill with meat mixture and sprinkle with cheese. Bake for 10-12 minutes or until golden brown.

Granola

Another keeper from Michelle!

3/4 cup butter
3/4 cup honey
2 tsp. vanilla
1-1/2 cups brown sugar
2 tsp. cinnamon
Lots of rolled oats (or quick oats)
1/2 cup raisins (optional)
1/2 cup sunflower seeds (optional)

*Preheat oven to 350 degrees. In a large pot, melt butter. Stir in honey, vanilla, brown sugar, and cinnamon; mix well. Add enough oats to soak up all of butter mixture and coat evenly (add seeds if desired). Spread into a large lightly-greased cookie sheet. Bake for 11-12 minutes. Top with raisins, if desired.

Zucchini Bread

This is the best, most moist zucchini bread!

4 eggs
2 cups sugar
1 cup vegetable oil
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. salt
1 tsp. baking soda
1 (8 0z) can crushed pineapple (well drained)
1 cup chopped nuts (optional)
2 tsp vanilla
3 cups grated zucchini

*Preheat oven to 350 degrees. Combine eggs and sugar, then oil; mix well. Stir in dry ingredients and beat for 2 minutes. Add remaining ingredients and mix well. Pour into two greased loaf pans and bake for 50 minutes (or six mini loaf pans for 40 minutes).

Baked Macaroni and Cheese

A few years ago I asked my Mom for her mac 'n cheese recipe (it is what I always requested for my birthday dinner and what I still ask for whenever I go for a visit). Well, anyway, you know how that goes. She said "well, I don't have a recipe, I just sort of throw things in until it looks right." I tried a few times to get it right, but never could. Finally I came across this recipe on the back of a pasta box. It's not quite like Mom's, but it works for me.

2 Tbsp. corn starch
1 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk (skim is fine)
2 Tbsp. margarine or butter
2 cups shredded cheddar cheese
8 oz elbow macaroni noodles, cooked 7 minutes and drained

*Preheat oven to 375 degrees. In med. saucepan combine first three ingredients; stir in milk. Add margarine, stirring constantly. Bring to a boil over medium high heat; boil one minute. Remove from heat. Stir in 1-3/4 cups cheese until melted. Add noodles. Pour into a greased 2-quart casserole dish. Sprinkle with reserved cheese. Bake uncovered for 25 minutes.

**Variation: Before baking, stir in some cubed kielbasa or ham. I usually double this recipe and freeze the second casserole.

Crock Pot Salsa Chicken Burritos

A friend gave me this very simple recipe and it is definitely a keeper.

4 boneless skinless chicken breasts (can be frozen)
1-1/2 cups salsa (or enough to cover chicken in crock pot)
8 oz cream cheese, softened (light or fat free are fine)
Burrito size tortillas
toppings such as cheese, sour cream, and refried beans


*Put chicken, salsa, and cream cheese in crock pot and cook on high for 6-7 hours. Scoop into burritos with desired toppings.

**Variations: This would probably also be good over rice or noodles.

Fig Bars

These yummy fig bars from Grandma Rachel are so moist and delicious.

1 box lemon cake mix
1 cup chopped figs (or fig preserves)
2 eggs
1/2 cup oil
1/2 cup chopped pecans

*Preheat oven to 350 degrees. Combine all ingredients and pour into a greased 9 x 12 baking pan. Bake for 30 minutes. Serve warm with whipped cream or ice cream.

Monkey Bread

Also known as "pull-apart" bread. This stuff is so good that you won't want to stop eating it! We usually bring the pan to the table and just eat off of it with our forks. I don't recommend this method and we plan to stop using it. We always eat way too much because it is so yummy and addicting. So, be smart and just put some on your plate and head to the table! =)

1/2 cup sugar
2 tsp. cinnamon
4 (7.5 oz) cans refrigerated buttermilk biscuits (the ones that have ten little biscuits per can)
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

*Preheat oven to 350 degrees. Lightly grease 12-cup fluted tube pan. Mix sugar and cinnamon in a large ziploc bag. Separate dough into 40 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan. Mix brown sugar and butter; pour over biscuit pieces. Bake 28-32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes (if you can wait that long!). Turn upside down onto serving plate; pull apart to serve.

English Toffee

From Debi A.

English Toffee

1 lb. Butter (don't skimp, use the real stuff)
2-1/2 cups sugar
4 Tbsp. light corn syrup
1 cup water
1/2 lb. nuts
1/2 - 1 Lb. Chocolate
-or-
4 Hershey Bars


Cook first 4 ingredients together in a lg saucepan stirring constantly until candy thermometer reads 285 degrees. Pour hot liquid onto a jellyroll pan, spread with a spatula.

Melt chocolate in microwave, pour over toffee in pan, and spread with a spatula. Sprinkle evenly with nuts. Cool. Break into pieces by inserting a strong knife.

Glazed Kielbasa

This is one of my new favorite recipes. I found it on the Kraft Foods website. It only requires a few ingredients, is very simple to prepare, and is deliciously addicting!


1 lb. cooked kielbasa, cut into 1-inch pieces

1/2 cup chicken broth

1/4 cup yellow mustard

3 Tbsp. brown sugar

2 Tbsp. chopped fresh parsley

1/4 tsp. black pepper

BRING kielbasa and chicken broth to boil in large skillet on medium heat; cover. Reduce heat to medium-low; simmer 10 to 12 minutes or until heated through.

ADD mustard and brown sugar; mix well. Bring to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; cook, uncovered, 10 minutes or until sauce is thickened and kielbasa is well glazed, stirring frequently.

STIR in parsley and pepper just before serving.

Nana's Banana Pudding

1 (14 oz) can sweetened condensed milk
1-1/2 cups cold water
1 (3.5 oz) pkg. instant vanilla pudding
2 cups (1 pint) whipped topping
36 vanilla wafers
3 med. bananas, sliced & dipped in lemon juice

*In a large bowl, combine milk and water. Add pudding mix until well blended. Chill 5 minutes. Fold in whipped topping. In a large bowl (or trifle bowl) layer pudding, wafers, and bananas. Chill thoroughly.

Grandmother B's Meatballs

These meatballs are so easy and so good! They can be served over rice for a main dish or served by themselves (with sauce) as an appetizer. I double the meatball recipe and freeze half for another time.


MEATBALLS:
1-1/2 lb. ground beef (or turkey)
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. milk
1 cup oats
1/2 tsp. garlic powder
1/4 cup chopped onions

*Mix all ingredients and roll into balls. Bake meatballs @ 350 degrees for 20 minutes.

SAUCE:
2 (8 oz) cans tomato sauce
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
4 Tbsp. brown sugar

*Mix all ingredients, then stir in meatballs. Pour into a baking pan. Bake @ 350 degrees for 20-25 minutes or until heated through. (Or you can simply heat it through on the stove.) Serve over rice.

The Braid

This is another family favorite. I have made this so many times and I switch up the filling ingredients every single time. First I will explain how to set up the braid, then I will include several filling variations that I have recipes for (from a pampered chef cookbook).

BRAID:

*Unroll two packages of refrigerated crescent rolls; do not separate. Arrange dough on large rectangular cookie sheet with longest sides of dough rectangles across width of pan. Roll dough to seal seams. Starting on longest sides of pan, cut sides of dough into eight strips, about 1-1/2 inches wide and 3 inches long. Scoop desired filling evenly over center of dough.

*Starting at one end, lift one strip of dough; twist one turn and lay across top of filling. Repeat, alternating strips of dough to form a braid. Fold bottom edges of dough up at ends of braid. Brush with a lightly beaten egg white and bake @ 375 degrees for 25-30 minutes or until golden brown.



SUZANNE'S UNPROFESSIONAL FILLING:
1-2 boneless, skinless chicken breasts, cooked and cubed (or shredded)
1/3 cup light mayonnaise
salt & pepper, to taste
garlic, to taste (fresh, minced is tastiest)
1 (10 oz) package frozen chopped spinach, thawed and very well drained
shredded cheddar cheese, to taste

*Simply combine all ingredients (except cheese) and microwave until heated through. Spoon the filling into braid and sprinkle with desired amount of cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.



BEEF TACO FILLING:
1-1/2 pounds lean ground beef
1 package (1-1.25 oz) taco seasoning mix
1-3/4 cups shredded cheddar cheese, divided
2 Tbsp. water

Optional toppings: salsa, shredded lettuce, chopped onion and tomato, sliced olive and sour cream.

*Cook ground beef until no longer pink; drain. Stir in taco seasoning mix, 1-1/2 cups of the cheese and water. Scoop filling into braid and sprinkle with remaining cheese. Finish braid and brush with egg white. Bake at 375 degrees for 25-30 minutes.


SPINACH & ARTICHOKE FILLING:
1 can (14 oz) artichoke hearts in water, drained and chopped
1 package (10 oz) frozen chopped spinach, thawed and well drained
1 cup shredded mozzarella cheese
1 package (4 oz) crumbled feta cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
1 garlic clove, minced
pepper, to taste
2 Tbsp (1/2 oz) grated fresh Parmesan cheese

*In large bowl, combine artichokes, spinach, mozzarella cheese, feta cheese, bell pepper, mayonnaise, garlic and pepper; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle top with Parmesan cheese. Bake at 375 degrees for 25-30 minutes.


CHICKEN CLUB:
3 cups coarsely chopped cooked chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup shredded Swiss cheese, divided
1/3 cup mayonnaise
1 tsp. Dijon mustard
2 Tbsp snipped fresh parsley
1 garlic clove, minced
2 plum tomatoes, sliced

*In large bowl, combine chicken, bacon, 3/4 cup cup of the cheese, mayonnaise, mustard, parsley and garlic; mix well. Scoop filling into braid, top with tomato slices. Finish braid, brush with egg white, and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.


CLASSIC REUBEN:
8 oz sliced deli corned beef, chopped (2 cups)
1 (8 oz) can sauerkraut, drained and squeezed dry
1-1/4 cups (5 oz) shredded Swiss cheese, divided
1/4 cup Thousand Island dressing
2 Tbsp. snipped fresh parsley
1 garlic clove, minced

*In large bowl, combine corned beef, sauerkraut, 1 cup of cheese, dressing, parsley and garlic; mix well. Scoop filling into braid. Finish braid, brush with egg white and sprinkle with remaining cheese. Bake at 375 degrees for 25-30 minutes.


CHICKEN & BROCCOLI:
2 cups coarsely chopped cooked chicken
1-1/2 cups coarsely chopped broccoli
1 cup shredded cheddar cheese
1/2 cup diced red bell pepper
1/3 cup mayonnaise
2 tsp. dried dill
1/4 tsp. salt
1 garlic clove, minced
1/4 cup slivered almonds

*In large bowl, combine chicken, broccoli, cheese, bell pepper, mayonnaise, dill, salt and garlic; mix well. Scoop filling into braid, finish braid. Brush with egg white and sprinkle with almonds. Bake at 375 degrees for 25-30 minutes.


GARDEN VEGETABLE OMELET:
4 oz cream cheese, softened
1/4 cup milk
1 Tbsp. all-purpose flour
8 eggs, divided
1 tsp. dill
1/4 tsp. salt
1/4 pound fresh asparagus spears, cut into 1-inch pieces (3/4 cup)
1/2 cup diced red bell pepper
1/3 cup chopped onion
1 Tbsp. butter or margarine
1/2 cup shredded cheddar cheese

*In large bowl, whisk cream cheese and milk; add flour and whisk until smooth. Separate one egg; reserve egg white. Add the yolk, remaining 7 eggs, dill, salt and pepper to cream cheese mixture; whisk until smooth. Add asparagus, bell pepper, and onion to bowl; mix well.

*Melt butter in large skillet over medium heat. Add egg mixture; cook, stirring occasionally, 4-6 minutes until eggs are set but still moist. Remove pan from heat. Scoop filling into braid and sprinkle with cheese. Finish braid and brush with egg white. Bake at 375 for 25-30 minutes.

**Variation: obviously you could omit the veggies and add whatever you want like bacon, ham, more cheese, sausage, different veggies, etc.

Ted's Waffles

This is Uncle Ted's "famous" waffle recipe (famous in our family). These waffles are made with whole wheat flour and are very delicious and filling. As Nana would say, "they stick to your ribs." They are yummy topped with syrup, applesauce, strawberries and cream, etc. We usually make some plain, some with chocolate chips, some with chopped pecans, and some with chocolate chips & pecans (my personal favorite).

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp. baking soda
1 tsp. salt
*Mix these ingredients in a medium size bowl.

2 cups milk
4 eggs
1 cup oil
*Mix these ingredients in a large bowl. Add dry ingredients and mix well to minimize lumps. Cook on waffle iron and enjoy!

**Variations: for pancakes use only 1 cup milk and 2 eggs.

Spaghetti Casserole

I found this recipe in a Simple & Delicious magazine last year and it has become a favorite in our house. I especially love that is makes two casseroles so that I can freeze one for later. Most often, I will double the recipe and have several extra dishes to freeze.

1 package (16 oz) angel hair pasta
1-1/2 pounds ground beef (or turkey)
1 jar (26 oz) spaghetti sauce
2 cans (8 oz each) tomato sauce
1 can (10-3/4 oz) condensed cream of mushroom soup
1 cup (8 oz) sour cream
2 cups (8 oz) shredded Colby-Monterey Jack cheese (I just use cheddar)

*Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef until no longer pink; drain. Stir in spaghetti sauce and tomato sauce. Remove from the heat.

*Drain pasta. Combine soup and sour cream. In two 8-in square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers.

*Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.

Corn Casserole

1 can whole kernel corn
1 can cream style corn
2 eggs
1 stick butter, melted
1 cup sour cream
1 box Jiffy Corn Muffin Mix
2 Tbsp. sugar

*Preheat oven to 350 degrees. Combine melted butter, corn (with liquid), sour cream, and sugar. Add eggs, then add corn muffin mix; stir. Pour into a greased 2-quart baking dish and bake for one hour.

Zucchini Casserole

Nana made this over the holidays and it was very delicious!

3 lbs. zucchini, shredded
1/2 cup canola oil
1/3 tsp. garlic powder
6 eggs
1 1/4 cups Bisquick
2 2/3 cups grated colby jack cheese

*Preheat oven to 350 degrees. Mix and stir all ingredients in a 9 x 13 baking dish. Bake for 45-50 minutes.

Pumpkin Gooey Butter Cakes (and other variations)

(From Paula Deen on the Food Network)

This cake is absolutely my new favorite pumpkin dessert! Sooooo good! It is very rich and sweet, but that doesn't stop me from having seconds. Yummy, yummy, yummy!!!

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. (You could also use a chocolate cake mix for this variation, yum!).

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

Zucchini Hamburger Casserole

(From Annette)

This is a great way to use up fresh zucchini from your garden.

1 lb ground beef (or turkey)
6-8 cups cubed zucchini
4 medium to large carrots, sliced
1 medium potato, cubed
1 onion, chopped
4 slices bread, cubed
salt & pepper, to taste
1 (8 oz) can tomato sauce or stewed tomatoes
shredded cheese, to taste

*Preheat oven to 350 degrees. Brown ground beef and add remaining ingredients (except cheese). Simmer until vegetables are crisp-tender. Pour into a greased 3-quart baking dish. Sprinkle cheese over top and bake for 15-20 minutes or until bubbly.

Crescent Roll Pizza

(From Kari H.)

1 can refrigerated crescent rolls
1 lb. ground beef (or turkey)
3 celery ribs, chopped
1/3 cup onion, chopped
1 (8 oz) can tomato sauce
1 (4 oz) can sliced mushrooms, drained
3/4 tsp. chili powder
3/4 tsp. seasoned salt
1/2 tsp. garlic salt
1/4 tsp. pepper
3 cups shredded cheddar cheese

*Roll out crescent rolls in a 9 x 13 baking pan, making a rectangle. Bake according to package directions. Meanwhile, in a large skillet, cook the beef and celery until cooked through; drain. Add the tomato sauce, mushrooms, and seasonings; mix well. Spread over crust and sprinkle with cheese. Bake 10 minutes more, or until cheese is melted.

**Variations: There is a certain husband in my house who doesn't like mushrooms or celery, so we omit those. Really, you can play around with the toppings and seasonings to suit your taste buds (or picky eaters).

Dessert Pizza

This is one of those classic recipes that everyone has some version of and I sure do love it. The kiddies would probably love to help with it, too.

1 tube refrigerated sugar cookie dough
8 oz. cream cheese, softened
1 cup powdered sugar
1 cup whipped topping
1/2 tsp. vanilla
Assorted fruit

*Preheat oven to 350 degrees. Spread cookie dough over pizza pan to make a nice round circle. Bake for 10-12 minutes, remove from oven and allow to cool. Blend powdered sugar, vanilla, and cream cheese. Add whipped topping, a little at a time, mixing well after each addition. Spread onto cooled cookie. Decorate pizza with sliced fruit such as kiwi, bananas, strawberries, and mandarin oranges.

Oreo Pie

This recipe makes two pies, is one of Barry's favorites, and is one that I have to lick the spoon after all is said and done. See, that's a big deal because I usually let Barry do the licking. This one is mine, baby (okay, well, I might share just a bit)!


2 oreo pie crusts
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp. vanilla
1 (3.4 oz) pkg. instant vanilla pudding
1 1/2 cups milk
16 oz. whipped topping, thawed
20 Oreo cookies, crushed

*In a large bowl add cream cheese, sugar, and vanilla. Beat with a mixer until blended; set aside. In a small bowl, combine pudding and milk; stir until pudding is dissolved. Add to cream cheese mixture and blend together. Stir in crushed Oreos. Gently fold in whipped topping. Spoon into pie plates. Cover and refrigerate for at least 6 hours (or overnight).

Baked Ziti

This is one of my all-time favorite dinner recipes from my dear friend, Michelle!

12 oz. uncooked ziti noodles (or whatever kind you have on hand)
6 oz. cream cheese, softened
6 oz sour cream
2 cans/jars spaghetti sauce
2 cups shredded mozzarella cheese
Parmesan cheese, to taste

*Preheat oven to 350 degrees. Cook noodles and drain (don't overcook them or they'll be soggy after casserole is baked). Mix well cream cheese and sour cream. In a 9 x 13 baking dish, layer half of cooked noodles, 2/3 can sauce, 1/2 of cream cheese mixture, remaining noodles, 2/3 can sauce, remaining cream cheese mixture, thin layer of sauce (just enough to cover top layer). Top with mozzarella and Parmesan. Bake for 30 minutes, or until cheese is lightly browned.

**Variation: add ground beef (or turkey) and/or diced tomatoes (well drained). Low fat versions of all ingredients work just as well.

Super-Easy Bean Burritos

(From Mommy Dearest, Sandi)

1 lb. ground beef (or turkey), cooked and drained
2 cans refried beans
1 cup salsa
2 cups shredded cheddar cheese

*Mix all ingredients and heat through. Serve in tortillas.
**Variation: serve bean mixture over rice (or add rice to burritos)

Strawberry Bread

(From Molly T.)

3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1/2 tsp. cinnamon
4 eggs, lightly beaten
1 1/4 cups vegetable oil
1 (16 oz) pkg. frozen strawberries, slightly thawed

*Preheat oven to 350 degrees. Grease and flour 2 loaf pans. Combine dry ingredients in a large mixing bowl. In separate bowl, combine oil, eggs, and strawberries, then add to dry mixture. Stir until completely mixed and smooth. Pour into loaf pans. Bake for 1 hour or until lightly browned.

Pongi's Hamburger

This is a super easy, quick, and cheap meal.

1 lb. ground beef (or turkey)
1 pkg dry onion soup mix
2 cans cream of mushroom soup
1 can water
1 pkg. frozen corn

*Brown beef and drain; return to pan. Add dry soup mix, cream of mushroom, and water; mix. Add corn and stir. Heat through and serve over rice.

Florentine Chicken Ring

My friend, Molly, made this for many-a-baby shower (we were in a married student ward) and it was always a hit!

1 tsp. olive oil
1 boneless skinless chicken breast
1 clove garlic, minced
1/2 cup chopped red bell pepper
1 (10 oz) pkg frozen chopped spinach (thawed and well drained)
1 1/2 cups shredded sharp cheddar cheese
1/3 cup real mayonnaise
1 tsp. lemon juice
1/2 tsp. salt, optional
1/8 tsp. ground nutmeg
2 cans refrigerated crescent rolls

*Heat olive oil in a nonstick skillet and add chicken; saute about 2 minutes. Add garlic and continue to cook until chicken is tender. When cooled, finely chop and mix chicken with remaining ingredients (except crescent rolls). Preheat oven to 375 degrees.

*Unroll crescent rolls and separate into triangles. On a 13 inch round stone (or regular baking sheet) arrange triangles with wide ends about 2 1/2 inches from center, overlapping to form a circle in the center. Spoon chicken mixture evenly onto the wide edge of the ring. Bring the outside points of the rolls up over the filling and tuck them under the edge of the dough in the center of the ring. Bake for 20-25 minutes or until lightly browned.

Dutch Apple Pie

(From Stephanie R.)

It doesn't get much easier than this!

4-5 large Granny Smith apples, peeled and sliced
1 pie crust
Mix: 1 tsp. cinnamon and 1/2 cup sugar; pour over apples in pie crust

Mix until crumbly:
3/4 cup flour
1/2 cup sugar
1/3 cup butter
Crumble over apples. Bake @ 450 degrees for 10 minutes, then 350 degrees for 40 minutes.

Apple Dumplings

From The Pioneer Woman

These are so yummy and so easy. However, I must warn you, they are definitely not low-calorie!

2 Granny Smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

"Oreo" Coookies

(From Katie S.)

Another recipe from ward cookbook. So easy and so good. This is a good one to let the kids help with.

2 boxes devil food cake mix
4 eggs
3/4 cup oil (I used half applesauce half oil)

Frosting:
8 oz cream cheese, softened
2 2/3 cups powdered sugar

*Mix first 3 ingredients; shape into balls and place on cookie sheet. Bake at 350 degrees for 8-10 minutes. Remove from oven, let sit for about 2 minutes, then place on cooling rack. Mix frosting ingredients and frost cookies to make your own "oreo" sandwich cookies!

Chicken Devon

1 (20 oz) pkg frozen broccoli, cooked and drained
4 chicken breasts, boiled and cubed or shredded (2 1/2 cups cubed)
bread crumbs, crushed Stove Top dressing mix, or cracker crumbs

*Mix together:
1 can cream of chicken soup
1/3 cup milk
2/3 cup mayonnaise
1/2 cup shredded Cheddar cheese
1 tsp. lemon juice
1/2 tsp. curry powder

*In a 9 x 13 baking dish, layer chicken then cooked broccoli. Pour soup mixture over top, then sprinkle with crumbs. Bake at 325 degrees for 25-30 minutes.

Strawberry Pretzel Dessert

This has become one of my traditional Thanksgiving desserts, but is great anytime!

This dessert is in 3 layers:

2 cups crushed pretzels
2 tsp. sugar
3/4 cup melted butter

*Mix the above ingredients and press into a 9 x 13 pan. Bake at 350 degrees for 10 minutes; cool.

8 oz cream cheese, softened (light or fat free is not recommended)
1 cup sugar
1 small tub whipped topping

*Cream these together and spread over cooled crust. Place in fridge to chill.

1 large pkg. strawberry gelatin
2 cup boiling water
10 oz frozen strawberries, slightly thawed

*In a large bowl, dissolve gelatin in boiling water. Stir in frozen berries. Let sit until thick, but not quite set. Spread over whipped topping layer and refrigerate.

**Variation: this recipe could also be prepared using raspberry gelatin and frozen raspberries.

Banana Bread

(From Brynn J.)

This is the best banana bread recipe I have tried so far. It is part of my Relief Society cookbook from our ward in Hawaii. Man, it is so good!

*Preheat oven to 350 degrees

3 cups flour
1 1/2 tsp. salt
1 1/2 tsp. baking soda
2 1/2 cups sugar

*Mix together well, then add:

1 cup buttermilk (or mix one cup of milk with 1 Tbsp lemon juice or vinegar and let sit 5 minutes)
1 1/2 tsp. almond extract (or vanilla)
1 cup oil
1 cube melted butter

*Mix together well, then add:

3 eggs
3 mashed bananas
1 tsp. vanilla

*Mix together well; grease 2 loaf pans. Pour batter into pans and bake for 1 hour.
**Variations: for muffins, pour into greased muffin tins and bake for 25-30 minutes. You can also add chocolate chips and leave off the glaze (my personal favorite way to eat it).

**If you would like to use the following glaze recipe, then poke holes in baked bread with a fork and let bread stand for 10 minutes (very important).

Glaze
3/4 cup sugar
1/4 cup orange juice
1/2 tsp. vanilla
1/2 tsp. almond or vanilla extract
2 Tbsp. butter

*Combine all ingredients in a saucepan and bring to a simmer (not a boil). Remove from heat and pour over bread.

Aloha Pizza

2 green onions with tops
2 pkgs. (13.8 oz) refrigerated pizza crust
1 Tbsp olive oil
1 garlic clove, minced
1/2 cup barbecue sauce, divided
2 cups grated mozzarella cheese
2 cups diced cooked chicken
2 cups canned pineapple tidbits, well drained
1/2 medium red bell pepper, finely diced (or whatever kind you like)

*Preheat oven to 400 degrees. Unroll both packages of pizza dough side by side over large rectangular baking sheet, trimming excess dough even with long sides of pan. Combine oil and garlic and brush over dough. Spread half of barbecue sauce over crust. Sprinkle chicken and cheese over crust. Bake 20-25 minutes or until golden brown; remove from oven to cooking rack.

*Combine finely sliced green onion, pineapple, and bell pepper in small bowl. Spoon over pizza; draining excess liquid against side of bowl. Place remaining barbecue sauce into ziploc bag; trim corner and drizzle over pizza. Cut into squares.

8 servings
Nutrients per serving: Calories 420, Total Fat 12 g, Fiber 2 g

Antipasto Vegetable Pizza

This is not necessarily a pizza that most kids would eat because it is loaded with vegetables. I would consider this to be "girly food." So, if you're hanging out with your girlfriends and want to have pizza night, this is an excellent choice!

1 pkg. (13.8 oz) refrigerated pizza crust
1 Tbsp. olive oil
1 cup grated Provolone cheese
1 jar (6-7.5 oz) marinated artichoke hearts, undrained
1 tsp. Italian seasoning
1 garlic clove, minced
1 small yellow squash or zucchini, cut in half lengthwise and thinly sliced (score first, if you like)
1/2 cup sliced black olives
2 plum tomatoes, seeded and diced
2 Tbsp. chopped fresh parsley (optional)
Toasted pine nuts (optional)

*Preheat oven to 400 degrees. Unroll pizza dough onto a greased pizza pan and shape into a circle. Drizzle oil over dough and spread evenly. Bake 16-18 minutes or until golden brown. Immediately grate cheese evenly over pizza.

*Meanwhile, drain artichoke marinade into a large bowl. Add Italian seasoning, and garlic; mix well. Coarsely chop artichokes. Add artichokes, squash, olives, and tomatoes to bowl; mix well.

*Spoon vegetables over pizza, draining off as much marinade as possible. Sprinkle with parsley and pine nuts, if desired. Cut into wedges and serve.

12 Servings
Nutrients per serving: Calories 150, Total Fat 6 g, Fiber 1 g

Family-Sized Baked Burrito

This is basically just a really big burrito and is really simple to make! I actually prefer the variation at the bottom of the recipe (with ground beef/turkey), but both are yummy.

2 plum tomatoes, thinly sliced
3 cups diced cooked chicken
1/2 cup chopped onion
juice of 1/2 lime
3/4 cup salsa
1 Tbsp. taco seasoning
1 garlic clove, minced
1 1/2 cups shredded Colby & Monterey Jack cheese, divided
4 burrito-size flour tortillas
1 can (9 oz) bean dip
Assorted toppings such as lettuce, olives, more salsa, sour cream, etc.

*In large bowl, add lime juice, chicken, onion, salsa, seasoning, and garlic. Microwave mixture 3-4 minutes, or until hot. Stir in 1/2 cup cheese.

*Arrange tortillas in an overlapping circular pattern on large round baking pan. Starting in center, spread bean dip over tortillas, forming a 10x10 inch square. Spoon chicken mixture evenly over bean dip. Fold edges of tortillas up over chicken mixture in an envelope pattern.

*Arrange 16 tomato slices in rows over top of burrito. Sprinkle with remaining cheese over top. Bake @ 425 degrees for 18-20 minutes or until cheese is melted and edges are browned. Cut into rectangles and add toppings.

**Variation: For a different filling, use refried beans, ground beef (or turkey), and other seasonings and omit the lime juice.

Curried Chicken Lettuce Wraps

My friend made this at my very first Pampered Chef party and I fell in love with it. I personally like it with all the ingredients, but you can certainly leave things out that you don't care for and make it your own.


1/2 cup sour cream
1/4 cup mayonnaise
1 tsp. ground curry powder
1 garlic clove, minced
1/4 tsp. salt
1/2 cup finely diced celery
1 Granny Smith apple, finely chopped
1/4 cup finely chopped red onion
2 cups diced cooked chicken
1/2 cup sweetened dried cranberries
12 Bibb lettuce leaves (about one head) (or whatever lettuce you have)
1/4 cup toasted sliced almonds, chopped (optional)

*In large bowl, combine sour cream, mayonnaise, curry powder, garlic, and salt; mix well. Add celery, apple, onion, chicken, and cranberries and mix well. Place one large scoop of mixture onto each lettuce leaf. If desired, sprinkle with chopped almonds. Serve immediately.