Christmas Meringues

A friendly little pixie left this recipe and yummy treats on our doorstep. They were so delightful, I made them for all my friends. Make some for yours too!

1 bag chocolate chips
4 c. corn flakes
1 tsp. vanilla
4 egg whites
1/4 tsp. salt
1/4 tsp. cream of tartar
1 1/2 c. sugar

Beat egg whites until foamy. Add salt & cream of tartar. Continue to beat until stiff, but not dry. Add sugar gradually, add vanilla, fold in chocolate chips and corn flakes. Drop on parchment paper lined cookie sheet and bake at 300 for 6-10 mins.

Oatmeal Raisin Cookies

I've found that we have raisins in the cupboards more often than chocolate chips. So we make oatmeal raisin cookies quite often when we're in the mood for some sweetness.

1/2 c. butter
2/3 c. light brown sugar- packed
1 egg
1/2 tea. vanilla

3/4 c. flour
1/2 tea. baking soda
1/2 tea. cinnamon
1/4 tea. salt

1 1/2 c. rolled oats
3/4 c. raisins

Cream together butter, brown sugar, egg, and vanilla until smooth in large bowl. In a new (smaller) bowl whisk flour, baking soda, cinnamon, and salt. Then combine both bowls in large bowl. Stir in oats and raisins. Throw the bowl into the fridge to chill for a bit and then spoon onto parchment lined cookie sheet. Bake at 350 for 10-12 mins.

Eggnog Pumpkin Pie

1 can (15 oz.) pure pumpkin
1 1/4 c. eggnog
2/3 c. sugar
1 1/2 tea. cinnamon
1/4 tea. salt
3 lg. eggs
1 frozen deep-dish pie crust

In large bowl mix pumpkin, eggnog, sugar, cinnamon, salt, and eggs until well blended. Pour mix into crust and bake at 375 for 60-65 mins,

Broccoli Potato Soup

Brr! Allofthesudden it's cold! This calls for soup!

1 tbl. butter
1 c. chopped onion
1 1/3 lb. red potatoes, cut into 3/4 in. cubes
2 1/2 c. water
2 chicken bouillon cubes
10 oz. frozen broccoli cuts (thawed and drained)
6 oz. shredded cheddar cheese
salt and pepper to taste

Melt the butter in a saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water, and bouillon cubes. Cover and bring to a boil; reduce heat to med. and cook until the potatoes are tender. (about 15 minutes) Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of saucepan into a blender and process until smooth. Return to saucepan and add the reserved potatoes. Add broccoli and place over med-low heat- gradually add cheese stirring until heated through and cheese is completely melted. Season with salt and pepper.

Candied Yams

A big thanks to my Dad for tracking down grandma's recipe... and passing it along to me. I'm pretty sure I get my sweet tooth from his genes anyway. And while this may seem like a "Thanksgiving Recipe" and that holiday has passed. I dare you to make it anyway. It's delicious. And if it gets kids to eat the vitamin packed potato, all the better, right?

3-4 large yams
1/2 c. butter (no margarine)
1 c. sugar

Cut up yams into sections, and boil until barely tender- do not over cook. (Leave the skins on so they are easy to peel off after boiling) Let cool and slice into thin slices no more than 1/2". Cook butter and sugar over medium to low heat until butter melts into sugar. Add yam slices and continue to cook until sugar mixture is clear and even a little bubbly. Stirring carefully. Try not to add more yams than your pan can handle- You don't want them sticking on top of each other. A good way to go is throwing in a few to let them soak up the sauce, then placing them into the serving bowl, until you have sauced them all, then pour remaining sauce on top and serve.

Note: This recipe is also easy to multiply for large groups. And don't be stingy on the sugar. :)

Turkey Chili

Because there is a superfluous whole turkey in my freezer... I think we're going to have turkey coming out of our eyeballs this month.

2 c. chopped onion
4 garlic cloves, chopped fine
1 c. chopped green pepper
1/4 c. olive oil
2 (35 oz) cans stewed tomatoes, crushed
2 (15 oz) cans kidney beans, drained
2 tbl. tomato paste
3/4 c. chicken or turkey stock
2 tbl. chili powder (or up to 4 tbl. if you like it really hot)
1 tbl. cumin
1 tbl. red pepper (cayenne)
1 tea. dried oregano
1 tbl. salt, plus more if desired to taste
1/2 tea. black pepper
3 - 4 c. of shredded, cooked turkey meat

1 In a large, 8-quart, thick-bottom pot, cook the onion and green pepper over medium high heat, stirring, until golden, about 5 minutes. Add the garlic, chili powder, cumin, and red pepper flakes and cook, stirring, for a minute or two more. Add a bit more olive oil if needed.

2 Add tomatoes, tomato paste, stock. beans, oregano, salt, pepper, and cooked turkey meat. Bring mixture to a simmer and reduce heat to low. Simmer, uncovered, for an hour.

3 Salt to taste.

The chili may be made in advance and chilled for 2 days, or frozen for 2 months.

Makes about 12 cups. Serves 8.

Pumpkin Chocolate Chip Cookies

2 c. flour
1 c. sugar
1 ½ tsp baking powder
½ c. canola or corn oil
1 tsp baking soda
1 c. canned pumpkin
½ tsp salt
1 tsp vanilla
1 tsp cinnamon
1 c. chocolate chips
2 large eggs

1. Position a rack in the middle of the oven. Preheat the oven to 325 degrees. Line two baking sheets with parchment and butter the paper.
2. Stir the flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl, and set aside.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.
4. Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheets for 5 minutes, then use a wide, metal spatula to transfer the cookies to a wire rack to cool completely.

Fluffernutter Pie

Yummy just doesn't cover this pie.

1 envelope unflavored gelatin
1 c. cold water
3 T. sugar
1 tsp. vanilla extract
1 c. peanut butter
1 c. Marshmallow Fluff
2 c. heavy or whipping cream
1 chocolate crumb crust

In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla
and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set.

Never Fail Fudge

2 1/2 c. sugar
1/2 stick butter or margarine
3/4 c. evaporated milk
1 (7 1/2 oz.) jar Marshmallow Fluff
3/4 tsp. salt
3/4 tsp. vanilla
12 oz. package semisweet-chocolate pieces
1/2 c. chopped walnuts

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 5 minutes. Remove from
heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool. Makes 2 1/2 pounds.

Autumn Apple Cheesecake

How amazing does this sound?! I know you are running out to the store right now... have fun.

Crust: (or just use a store-bought graham crust)
1 c. graham cracker crumbs
3 tbl. sugar
1/2 tsp. cinnamon
3 tbl. margarine, melted

Filling:
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
2 c. apples, diced
1/3 c. sugar
1/2 tsp. cinnamon

Combine crumbs, sugar cinnamon and margarine; press onto bottom of a 9-inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and sugar, mixing at medium speed until well blended. Add eggs one at a time, mixing well after each egg. Blend in vanilla. Pour over crust. Toss apples with combined sugar & cinnamon. Spoon over cream cheese. Bake at 350 degrees for 1 hour and 10 minutes. Cool then chill overnight.

South of the Border Popcorn

3 qts. warm popped popcorn

2 tbl. butter, melted

2 tea. garlic salt

1 tea. chili powder

1/2 tea. cumin

1/8 tea. red pepper (cayenne)

Drizzle butter over warm popcorn. Combine garlic salt, chili powder, cumin, and red pepper; sprinkle over popcorn, tossing well.

Makes about 8 cups

Slow Cooker Hawaiian Chicken

2 (18 oz.) bottles of bbq sauce
1 can (15 oz.) pineapple chunks
1 green bell pepper- sliced
1 onion- chopped
2 cloves garlic- minced
8 chicken breasts

1. In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
2. Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
3. Cover, and cook on Low for 8 to 9 hours.

Chocolate Rice Krispy Treats

1 bag marshmallows
6 c. Rice Krispies
1 stick butter
1 bag chocolate chips
(or equivalent trick or treat candy- see notes)

Grease a 9"x12" pan. Melt 1/2 butter in microwave. Add marshmallows and melt until smooth. Mix well with Rice Krispies and put in greased pan. Melt other 1/2 stick of butter. Add chips and melt until smooth. Pour over Rice Krispies. Refrigerate until cool.

Note: We had no trick or treaters, which left us with large amounts of candy. So I'm melting down the "fun size" Hersheys and Mr. Goodbars instead of using the chocolate chips.

Almond Crusted Chicken

The hardest thing about this recipe is remembering to take the chicken out of the freezer to thaw.

1 1/2 c. sliced almonds- toasted
4 chicken breasts
salt & pepper
1/4 c. flour
1 egg (beaten w/ 2 tsp water)

Sauce:
1/4 c. butter- melted
1 tea. lemon juice
1 1/2 tea. basil (fresh, chopped, or 1/2 tsp. dried)

Pound the almonds with your hands to lightly crush. Then lightly flatten chicken breasts, and season with salt and pepper. Throw chicken into the flour, and pat off excess, then dip into egg. Press each breast in almonds, covering it well. Place on a greased baking sheet. Bake at 425 for 10 to 15 minutes or until chicken is just firm and almonds are golden.

Meanwhile, combine butter, lemon juice, and basil. Drizzle over cooked chicken breasts.

Note: works well with a side of string beans

Tex Mex Meatloaf

This was really pretty good- and easy to make! I have never bought breadcrumbs before- which are used in traditional meatloaf, so grabbing some corn tortillas sounded easier. I highly recommend you make this to get a change of pace going on your dinner table.

2 eggs, beaten
8 corn tortillas (pulverized in food processor or blender)
1/2 c. finely chopped onions
1/4 c. green pepper or diced green chiles
1 tbl. chili powder (more if you're adventurous)
1 tea. salt
2 lbs. ground beef
1 c. ketchup (or see notes below)

Mix all ingredients except the ketchup in a large bowl. Shape into two loaves and place in 9x13 pan. Pour ketchup over the top and bake for 60 minutes at 350.

Note: The ketchup gives the meat a sweet flavor which would be good for young kids, or those adverse to spice, but I would recommend substituting the ketchup for a cup or more of salsa.

Butternut Squash Casserole

(will henceforth be named mac & cheese with oranges- heh)
The roasted squash gives this mac extra fiber and vitamin A. Thank you, Parents Mag!

2 c. cubed & peeled butternut squash (about 1/2 in. cubes)
2 tsp. olive oil
1/4 tsp. salt
1/2 lb. elbow mac (make it whole wheat!)
2 tbl. butter
2 tbl. flour
1 1/2 c. milk
1 1/2 c. shredded cheese (chedder, monty, whatever!)

- Toss squash with oil and salt and arrange on a foil-lined tray. Bake at 375 for 20 minutes, until tender and set aside.
- Cook pasta for 2 minutes; (less than package directions) drain and place in a bowl with squash. Meanwhile, melt butter over low heat, whisk in flour; cook for 2 minutes. Slowly whisk in milk, bring to a boil then simmer. Cook 3 minutes, stirring occasionally.
- Add cheese and stir until melted. Stir cheese sauce into pasta and squash. Spoon into a greased 6x6 pan, sprinkle extra cheese on top and bake at 375 for 10 minutes.
Serves 6.

Deep Dish Pizza Casserole

A recipe from my early married days. Velveeta Shells & Cheese was a staple. I made every recipe from the boxes and this was the hands-down favorite.

1 box Velveeta Shells & Cheese
1 lb. ground beef
1 med. onion
1 med. bell pepper
1 sm. can sliced black olives
1 can (8oz) pizza sauce
1/2 c. mozzarella cheese (shredded)

Prepare the Velveeta as directed on box. Meanwhile, brown meat along with chopped onion and green pepper. Drain and stir in pizza sauce and olives. In a greased 8x8 dish, spoon Velveeta into the bottom, top with meat mixture and sprinkle with cheese. Cover with foil and bake at 375 for 20 minutes.

Thumbprint Cookies

Awesome! I think I found the recipe. I went back in the archives- and yes, it was a kid's magazine that held my special recipe... but they have since changed it in the archives to a no-bake recipe. Nooooo! So I think this is it. I remember using shortening. Yummy!

1/4 c. packed brown sugar
1/4 c. shortening
1/4 c. butter
1/2 tea. vanilla
1 egg
1 c. flour
1/4 tea. salt
jam- raspberry is my favorite

Mix brown sugar, shortening, butter, vanilla & egg in a bowl. Stir in flour and salt until dough holds together.

Shape dough into 1 in. balls. Place on un-greased cookie sheet and press thumb deeply into the center of each cookie.

Bake at 350 about 10 minutes or until light brown. Cool on a rack about 30 minutes. Fill thumbprints with jelly.

Makes about 3 dozen (so give some to your neighbors!)

Sugar Cookie Jamwiches

This recipe brings me back to the days of my famous jam cookies when I was a kid. I had found a recipe in a magazine, and they were amazing. Of course, I never wrote said recipe down! So it's lost! This is pretty close to it, though! Ah, the memories!

2 1/2 c. flour
1 tsp. baking powder
1/4 tsp. salt
1 c. butter/margarine
1 c. sugar
1 large egg
1 tsp. vanilla
raspberry, strawberry, or apricot jam

Combine flour, baking powder, and salt in a medium bowl. Set aside.

Beat butter sticks with sugar in large bowl until fluffy. Beat in egg and vanilla. Gradually beat in flour mix on low speed. Form dough into a ball & divide in half. Roll each dough half between wax paper about 1/4 in. thick. (Chill dough for easier rolling!) Cut out cookies with 2 1/2 in. round cookie cutter. Cut out center of half of the cookies with 1 in. round cutter. Arrange on un-greased cookie sheets.

Bake 9 minutes at 350- or until edges are slightly golden. Remove cookies to wire rack and cool. Just before serving, spread small amount of jam on each whole cookie then top with cut-out cookies. Sprinkle with confectioners sugar (optional).

Yield: about 2 1/2 dozen

Grapefruit & Yogurt Pops

Have you ever been to a bulk warehouse store and seen a gigantic bag of grapefruits? What could one person do with so many grapefruits? Well, the answer is this:

Grapefruit & Yogurt Pops

• 2 cups plain, low-fat yogurt
• 2 cups Pink grapefruit sections
• 1 teaspoon grapefruit zest
• 1 teaspoon lemon or orange extract
• 1 cup powdered sugar

Combine all ingredients in a blender or food processor and mix until smooth. Pour into popsicle molds and freeze.

Crunchy Fish Sticks

I'm not a big fan of fish, but it's important in brain development for the kids. Thanks to Parents Mag, I have a recipe. Those frozen fish sticks seem, well fishy about the ingredients and stuff, so this seems like a doable solution! Have fun!

1 1/2 c. flour
1 tbl. dry mustard
salt & pepper to taste
2 c. buttermilk
2 eggs
1 lb. tilapia or halibut (do the halibut even if it's more $. Tilapia are bottom feeders- ick) cut into 24 strips
3 c. panko bread crumbs (I've found these at the store- it just sounds like a weird ingredient)
1/2 c. canola oil- divided

In a large bowl, mix flour, mustard, salt & pepper. Add buttermilk and eggs. Coat fish with the egg mixture then bread crumbs. In a pan, heat some oil on medium high heat and Sautee fish in batches with more oil until done. (about 5 minutes, turning occasionally)

Crock Pot Cherry Jubilee

If you do not try this- I can say with a complete certainty you are missing out on a plate of heaven. Eat it for dinner- eat the whole pot full. Promise me just this one thing.

2 cans (21 oz. each) cherry pie filling
1 pkg (18 oz.) yellow cake mix
1/2 c. melted butter (or margarine)

Spread pie filling in the bottom of a greased slow cooker. Sprinkle dry cake mix powder over the top. Pour melted butter over that, and wham! Cover & cook on high heat for 2 hours or low heat for 4 hours.

Mexican Rice, Beans, & Sausage

• 1 1/2 c. long-grain white rice
• 1 small onion, chopped
• 1 package (13-ounce) Mexican-flavored smoked turkey-and-chicken sausages, cut crosswise diagonally into 1/4-inch-thick slices
• 1 tbl. olive oil
  
• 1 c. (14 1/2-ounce) reduced-sodium chicken broth
• 1 1/4 c. water
• 1 c. (15-ounce) black beans, drained and rinsed
• 1 c. (7-ounce) whole-kernel corn, drained
• 2 tbl. chopped fresh cilantro leaves

1. Heat oven to 375 degrees F. In 2 1/2-quart casserole or Dutch oven, combine rice, onion, sausages, and oil mixing to coat rice completely with oil.
2. In 1-quart microwave-safe measuring cup in microwave oven or in saucepan over medium heat, heat broth and water to boiling. Pour broth mixture into casserole and cover.
3. Bake rice mixture 30 minutes. Stir in black beans, corn, and cilantro. Cover and bake 15 to 20 minutes longer or until all liquid is absorbed.
4. Use as a dip with tortilla strips or wrap in a burrito.
   

Spinach & Mandarin Salad

An easy 5 minute salad. Use pre-washed bagged spinach and canned mandarins. Easy!

2 bags (5-6 oz. each) Spinach salad
1/3 c. bottled sesame seed dressing
1/2 lemon
1 can (11 oz) light mandarin oranges
1/2 c. honey roasted almonds

Place spinach in large salad bowl. Drizzle dressing on top; squeeze juice from lemon half over salad. Just before serving, toss to combine and top with orange sections and almonds.

Moroccan Garbanzo Pita

I've been saving this recipe for summer, because it's cool and refreshing. Try it! And if you don't, just lie to me and say you did.

Pita Pockets
1 tbl ground cumin
1 tea. chili powder
1 lb. cubed chicken
4 tbl. olive oil
2 cans garbanzo beans (chickpeas) drained
1 c. green onion- chopped
1 gr. bell pepper- diced
1/2 c. fresh parsley- chopped
sour cream

Combine cumin, chili powder, and chicken into a plastic bag and shake to coat.
Heat 1 tbl. olive oil in skillet and add chicken- cook for 5 mins. Remove from heat.
In separate bowl, combine beans, 3 tbl. olive oil, green onion, pepper, and parsley. Add chicken.
Cut open pitas. Line pita pockets with sour cream and fill with bean mixture.

Note: easily make this dish vegetarian. exclude chicken, 1 tbl. olive oil and cumin. Combine all ingredients and fill pockets.
Also tastes great with tabasco sauce, salsa, or shredded cheese.

Chocolate Cheesecake Milkshake

4 oz. cream cheese (reduced fat is fine)
2 cups milk
6 scoops chocolate ice cream

Place the cream cheese and 1 cup milk in a blender, and blend until smooth. Place the remaining milk and ice cream in the blender, and continue to blend until smooth. Serve cold.

Crispy Turkey Tostadas

• 1 can(s) (14-ounce) petite diced tomatoes, preferably with jalapeños
• 1 medium onion, thinly sliced
• 3 cup(s) (12 ounces) shredded cooked turkey or chicken (see Tips & Techniques)
• 8 corn tortillas
• Canola oil or olive oil cooking spray
• 1 avocado, pitted
• 1/4 cup(s) prepared salsa
• 2 tablespoon(s) reduced-fat sour cream
• 2 tablespoon(s) fresh cilantro, chopped
• 1 cup(s) romaine lettuce, shredded
• 1/2 cup(s) Monterey Jack cheese, shredded

---

Directions

1. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
2. Bring tomatoes and their juice to a boil in a medium saucepan over medium heat. Add onion and cook, stirring occasionally, until the onion is soft and most of the liquid has evaporated, 15 to 20 minutes. Add turkey (or chicken) and cook until heated through, 1 to 2 minutes.
3. Meanwhile, coat tortillas on both sides with cooking spray. Divide the tortillas between 2 large baking sheets. Bake, turning once, until crisped and lightly brown, about 10 minutes.
4. Mash avocado in a bowl. Stir in salsa, sour cream, and cilantro until combined.
5. To assemble tostadas, spread each crisped tortilla with some of the avocado mixture. Top with the turkey (or chicken) mixture, lettuce, and cheese.

Cheaters Enchiladas

Five ingredients, ten minutes prep time and twenty minutes to cook - now that's what I call cheating, since it tastes good and takes little time.

1 16 oz. container sour cream
12 oz. shredded Monterrey Jack cheese
1 20 oz. can green enchilada sauce
18 6 inch corn tortillas
1 2 oz. can chopped black olives

Preheat oven to 350 degrees. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve.

Note: some variations add a layer of shredded chicken or beef, perhaps seasoned with some lime and cilantro.

Skillet Mac & Cheese

Because you can never have enough mac & cheese recipes

2	tablespoons unsalted butter
2	cups fresh bread crumbs (see note)
	Salt and pepper
3 3/4	cups water , plus more as needed
1	(12-ounce) can evaporated milk
3	cups elbow macaroni
1	teaspoon cornstarch
2	teaspoons hot sauce
3	cups shredded sharp cheddar cheese
2	cups shredded Monterey Jack cheese

1. Melt butter in large nonstick skillet over medium-high heat. Add bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring frequently, until deep golden brown, about 5 minutes. Transfer to bowl and wipe out skillet.

2. Bring water, 1 1/4 cups evaporated milk, and 1/2 teaspoon salt to simmer in skillet over medium-high heat. Add macaroni and cook, stirring often, until macaroni is al dente, 8 to 10 minutes.

3. Whisk remaining evaporated milk, cornstarch, and hot sauce in small bowl, then stir into skillet. Simmer until slightly thickened, about 1 minute. Off heat, stir in cheeses, one handful at a time, adding water as needed to adjust consistency. Sprinkle with toasted bread crumbs. Serve.

Note: To make homemade breadcrumbs, pulse 2 slices of hearty white sandwich bread in a food processor until coarsely ground.

Oreoni Pizza

Ingredients

1 pkg. Double Stuff Oreos
1 pkg. chocolate Jell-O Pudding
4 Tbs. melted butter
1 giant Hershey chocolate bar

Split the Oreo in half and remove the double stuff filling. You can use your teeth, but we would recommend a knife. Take the Oreo cookies and chop them up, using a blender. After the cookies are ground up, mix in the 4 Tbs. of butter and stir it until everything is moist. Then take a pizza pan and spread out the cookie mixture and make a nice thin crust. Bake it at 350 degrees for 10 minutes. While the crust is cooking, prepare the Jell-O according to the box. Please do not use instant pudding because it tastes terrible.

After the pizza crust is ready, let it cool and also cover the pudding with saran wrap and let cool. After things have cooled down, place the pudding on top of the crust and spread around. Then take remaining Oreos and place them on top so they look like pepperoni. After that take the chocolate bar and grate some on top with a cheese grater.

Inside-Out Pizza

Part pizza, part quesadilla, this snack sandwiches cheese, sauce, and toppings between two flour tortillas. Your kids can cut the finished pie into slices--like a traditional pizza--that are just right for sharing.

2 6-inch flour tortillas
1/4 c. grated cheddar cheese
1/4 c. grated mozzarella cheese
2 slices thinly sliced smoked turkey or ham
1 tbl pizza or spaghetti sauce
Optional toppings: sliced tomatoes, black olives, and peppers

Place a tortilla on a sheet of waxed paper and sprinkle with half of each cheese. Cover with 2 slices of turkey or ham, a tablespoon of sauce, and optional toppings. Sprinkle with the remaining cheese and cover with the other tortilla. Toast in the oven or a toaster oven until cheese is melted. Then cut into slices.

Cranberry Apricot Granola Bars

Thank you Parents Magazine!

1 c. granola
1 c. rolled oats
1 c. finely chopped dried apricots & cranberries
1/2 c. flour (whole wheat preferably)
1 egg
1/4 c, honey
1/4 c. canola oil
1/4 tsp. cinnamon

Line a baking pan with foil. Spritz it with veggie oil. In a large bowl, combine granola, oats, dried fruit, and flour. Whisk together egg, honey, oil, and cinnamon. Stir into granola mixture then pat batter into the pan. Bake at 325 for 30 mins. When cool, use foil to lift from pan. Cut into bars. Store at room temp. for 3 days or freeze for up to 3 mos. Makes 15.

Biscuit Taco Melts

Disclaimer: This recipe is none too easy. Putting the meat and folding the pockets is harder than one might expect. They open up in the oven and can make quite a mess. But let me tell you- they are so delicious, so mouthwateringly, craveable deliciousness that sometimes I get a wild hair and tackle this recipe for the messy goodness. That said- here it is:

1 packet taco seasoning mix
2/3 c. water
1 1/2 c. salsa
1 lb. ground beef (cooked & drained)
1 can refrigerated flaky buttermilk biscuits
1 c. shredded monterrey jack cheese
1 c. sour cream

In saucepan, cook taco seasoning, water and 1/2 c. salsa with beef until thick. Press each biscuit into a 6 in. round, then fill each with taco mix & a pinch of cheese. Fold dough over filling and press to seal. Place on greased cookie sheet and bake 9-14 mins. at 375. Serve with salsa, cheese, and sour cream.

Dessert Pizza

Grandpa and I had the best dessert pizza in the whole world at Craig-O's in Rexburg. Both of us can't stop raving about it. A quick browse on the internet didn't divulge the secret. But this one sparked my interest.

1 tube prepared cookie dough (sugar cookie or chocolate chip)
8 oz. pkg. cream cheese
an equal amount of marshmallow fluff
Fresh fruit (several kinds of choice - strawberries, nectarines, kiwi, peaches, grapes, etc.), sliced
powdered sugar

Spread cookie dough in oval on cookie sheet and bake. Let cool. While cooling, mix softened cream cheese and marshmallow fluff together and spread on cookie dough when dough is cool. Arrange fruit over top. Sprinkle with powdered sugar and chill. Serve in wedges.

Italian Stuffed Peppers

2 large green peppers
1/2 pound ground beef
1/4 cup chopped onion
1 (15 ounce) can tomato sauce, divided
1 cup cooked rice
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon pepper

Cut tops off peppers and remove seeds. Place peppers in a large saucepan and cover with water. Bring to a boil; cook for 3 minutes. Drain and immediately place in ice water; invert on paper towels.
In a small skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat. Stir in 1 cup tomato sauce, rice, salt, garlic powder and pepper. Spoon into peppers.
Place in an ungreased shallow 2-qt. baking dish. Drizzle with remaining tomato sauce. Cover and bake at 350 degrees F for 25-30 minutes or until peppers are tender.

Note: Obviously this is for two people, but you can easily double the recipe!

Overnight French Toast

1 c. milk
6 large eggs
1 tea. cinnamon
3/4 tea. vanilla extract
butter
12 slices sourdough french bread (1/4 - 1" thick)
6 large bananas
whipped cream (canned)

Directions:

1. Whisk together milk, eggs, cinnamon and vanilla until light and frothy.

2. Dip slices of bread in egg mixture and place on greased baking pan. Pour the mixture that is left after dipping the bread, over the slices on the pan.

3. Cover and refrigerate overnight.

4. In the morning, place butter in skillet. Place slices of bread in skillet and brown on each side until crispy.

5. Slice the bananas and place on top of each slice of french toast, then garnish with whipped cream.

Maple Walnut Muffins

• 6 Tbs butter
• 1 cup flour
• 1⁄4 cup sugar
• 1 tsp baking powder
• Pinch salt
• 1⁄2 cup reduced-fat sour cream
• 1 egg
• 1⁄2 tsp vanilla
• 2 Tbs maple syrup
• 1⁄4 cup finely chopped walnuts
  

1. Preheat oven to 400˚F. Place cupcake liners into 8 muffin cups and set aside. In a medium bowl, melt butter in the microwave. Sift flour, sugar, baking powder, and salt into a large bowl.

2. In the medium bowl, whisk melted butter, sour cream, egg, and vanilla until well blended. Add butter–sour cream mixture to flour mixture and blend. Stir in maple syrup and walnuts.

3. Divide evenly into cups and bake 18 to 20 minutes, or until golden brown. Serve warm out of the oven, or make the night before.

Zucchini Muffins

• 3 cups flour
• 1 Tbs baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 2 eggs
• 1/2 cup low-fat milk
• 1/2 cup canola or vegetable oil
• 1 cup sugar, plus extra for sprinkling
• 2 cups shredded zucchini (about 2 medium zucchini)

1. Preheat oven to 375 degrees and place paper liners in muffin tins.

2. In a large bowl, stir together the flour, baking powder, salt, baking soda, cinnamon, and nutmeg.

3. In a medium bowl, beat eggs with an electric mixer for 1 minute. Beat in the milk, oil, and sugar. Stir in the zucchini until well blended. Add the flour mixture to batter a little at a time and stir to mix -- it should be a little lumpy. Spoon the batter into the prepared muffin tins. Sprinkle each muffin with 1/4 teaspoon sugar.

4. Bake for 20 minutes or until the muffin tops are golden brown and spring back when you touch them. Remove from tins and cool on a rack.

Four Cheese Pasta Bake

This gooey mac and cheese sneaks in 3 cups of fresh baby spinach.

• 1 lb. box penne or ziti
• 1 tsp. olive oil
• 4 green onions, chopped
• 3 cups fresh baby spinach
• 3 large eggs, beaten
• 1 lb. low-fat ricotta
• 1 cup shredded low-fat mozzarella
• 1 cup shredded low-fat cheddar
• 1 cup grated parmesan, divided in half
• 2 tbsp. chopped fresh dill
• Salt and pepper, to taste
• Nonstick cooking spray
• 1/4 cup seasoned breadcrumbs
• 1/8 cup chopped parsley

1. Preheat oven to 350º F. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and saute. Add spinach and wilt down. Set aside.

2. Combine eggs, first three cheeses, 1/2 cup parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.

3. Coat 9" x 13" pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.none

Valentine's Float

A fun little drink for your Valentine's day bash:

Cherry 7-Up
Vanilla ice cream
Whipped cream
A maraschino cherry on top

Add a couple of scoops of vanilla ice cream into a frosted mug or plastic cup. Pour 7-Up and add some whipped cream and top with a cherry.

Pomegranate Salad

Seeds of one pomegranate
4 apples, chopped
1/2 cup walnuts, chopped
1/2 cup raisins
2 cups vanilla yogurt
1/4 cup sugar
1 teaspoon vanilla

In a bowl, combine fruit and nuts. In separate bowl, combine sugar, vanilla. Start with 1 cup of yogurt and slowly add additional spoonfuls, until the fruit and nuts are lightly coated

Note: Pomegranate season is short- around Oct/Nov. for the rest of the year, substitute raspberries.

Strawberry Shortcake Muffins

2 C. flour
2 tsp. baking powder
3/4 c. sugar
1/2 c. butter
1 egg
1 c. heavy cream (substitution below)
1 tsp. vanilla
1 c. diced strawberries, well drained

Preheat oven to 350 degrees. Grease 12 muffin cups. In large bowl mix together flour, baking powder and sugar. Cut in butter in small pea-size pieces. In small bowl mix egg, vanilla and cream then add all at once to flour mixture. Stir with spoon until blended. Gently mix in strawberries. Spoon into muffin cups and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar to serve.

Note: For a lower-fat muffin, substitute the heavy cream with evaporated skim milk.

Crock Pot Peach Cobbler

3/4 c. Bisquick
1/3 c. sugar
1/2 c. packed brown sugar
1/2 can evaporated milk
2 tsp. margarine or butter, melted
2 large eggs
3 large ripe peaches, mashed
2 tsp. vanilla extract
3/4 tsp. cinnamon

Lightly grease crock pot. In a large mixing bowl, combine sugars and bisquick. Add eggs and vanilla extract. Stir. Pour in margarine and milk and stir. Mix in peaches and cinnamon, until well mixed. Pour into crock pot. Cover and cook on low for six to eight hours or on high for 3 to 4 hours. Serve warm. Top with vanilla ice cream if desired.

Moroccan Lentil Salad

1/2 c. dry lentils
1 1/2 c. water
1/2 15 oz. can garbanzo beans, drained
2 tomatoes, chopped
4 green onions, chopped
2 minced hot green chile peppers
1 green bell pepper, chopped
1/2 yellow bell pepper, chopped
1 red bell pepper, chopped
1 lime, juiced
2 Tbs. olive oil
1/4 c. chopped fresh cilantro
Salt to taste

Place lentils and water in a pot. Bring water to boil, reduce to simmer. Cook for 30 minutes or until tender. In a medium size mixing bowl combine lentils, beans, tomatoes, green onions, green chilies, bell peppers, lime juice, olive oil, cilantro, and salt to taste. Toss well. Chill for 20 minutes. Serve chilled.

Hamburger Rice Casserole

1 lb. hamburger meat, cooked and drained
1 c. rice, uncooked
1 10 oz. can cream of mushroom soup
1 medium onion, chopped
6 tbl. soy sauce
2 tbl. brown sugar
4 c. boiling water
Salt and pepper to taste

Brown hamburger meat and chopped onion until hamburger is no longer pink and set aside. Pour boiling water over uncooked rice in a 2-3 qt. casserole dish. Add in cream of mushroom soup; stir until it is dissolved into water and rice. Next add soy sauce and brown sugar. Finally, add hamburger meat and onion and mix well. Bake in a 350 degree oven for 1 hour.

Shortcut Chicken Noodle Soup

2 Tbs. olive oil
1 medium onion, chopped
3 garlic cloves, minced
2 medium carrots, cut diagonally into 1/2-inch-thick slices
2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
4 fresh thyme sprigs
1 bay leaf
2 qt. chicken stock
8 oz. dry wide egg noodles
1 1/2 cups shredded cooked chicken
salt and pepper
1 handful fresh flat-leaf parsley, finely chopped


Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Meanwhile, boil water in a separate pot and cook noodles according to package instructions. When slightly less than al dente, drain and set aside. Pour in the chicken stock and bring the liquid to a boil. Fold in the noodles and chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Adapted from Tyler Florence's Chicken Noodle Soup

Sweet Potato Fries

Cooking spray
6 sweet potatoes
3 tbl canola oil
1 tsp salt
Pinch cayenne pepper (optional)

1. Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

2. Peel the sweet potatoes, and cut them into 1⁄2-inch french fries.

3. Place potatoes in a large resealable plastic bag, and add oil, salt, and cayenne pepper, if desired. Secure the bag, and shake well until potatoes are coated with oil.

4. Arrange potatoes on the baking sheet, and bake for 25 minutes. Turn with a spatula and bake another 15 to 20 minutes, or until golden. Watch carefully, as thinner fries may not take quite as long.

Orange Raisin Bran Muffins

2 eggs
3/4 c. orange juice
1 tbl. veggie oil
2 c. raisin bran cereal
1 c. flour
3/4 c. chopped pitted dates (optional)
1/4 c. packed brown sugar
2 1/2 tsp. baking powder

Beat eggs, orange juice and oil together. Stir in cereal and dates. Let stand 5 mins. In a lg. bowl combine remaining ingredients.- stir in cereal mixture until moistened. Spoon into muffin pan and bake for 15 mins. at 400. Cool before removing from muffin pan.

Note: this doesn't rise much while baking, so be generous about the spoonfuls into the pan. Also, it only makes around 6 muffins, so you may want to double this recipe. Also try throwing in 1/2 c. rolled oats. Yum!

Eggnog Cookies

I can't get enough eggnog!

2 1/4 c. flour

1 tea baking powder

1/2 tea. cinnamon

1/2 tea. nutmeg

1 1/4 c. sugar

3/4 c. butter, softened

1/2 c. eggnog

1 tea. vanilla

2 lg. egg yolks

Directions

In a bowl, combine all the dry ingredients together. In a large bowl, cream together the sugar and butter until it resembles a grainy paste. Add Eggnog, Vanilla and Egg Yolks and beat at medium speed until smooth. Add the flour mixture and beat at low speed until blended. Do not over mix. Drop by teaspoons onto un greased baking sheet 1 inch apart. Sprinkle lightly with additional nutmeg. Bake for 23-25 mins. at 300 degrees.

Snap Peas & Ham Alfredo

24 oz. penne pasta
Alfredo sauce
1 1/2 c. chopped broccoli (frozen)
2 c. sugar snap peas (fresh or frozen)
1/4 c. water
2 c. cubed fully cooked ham
1/2 tea. oregano
1/8 tea. pepper

Prepare pasta as directed. Meanwhile, steam peas and broccoli in 1/4 c. water. Drain. Stir veggies, ham, oregano and pepper in with drained pasta and pour on alfredo sauce to taste. Cook and stir until heated through.

Cream Cheese Scrambled Eggs

My tiny twins are on a high fat/protein diet to gain some weight. I found this recipe- and they love it!

1 pkg. (3 oz) cream cheese- softened
2 tbl. half and half cream (can substitute whole milk)
8 eggs
1/3 cup shredded cheese
2 tbl. butter
1/2 cup bacon bits (optional)

In a small mixing bowl, beat cream cheese and cream until smooth. Add the eggs and cheese. Mix well Stir in bacon. In a large skillet, melt the butter; add egg mixture. Cook and stir over med. heat.

Breakfast Burritos

Ever had these at Mickey D's? They're so scrumptious! I think this is kind of how it goes-

6 eggs
2 tbl. milk
1/4 tea. pepper
1 tbl. vegetable oil
Sliced green bell pepper
diced onion
Browned sausage (or cut up cooked breakfast links)
salsa
4 flour tortillas
1 cup shredded cheese

IN a small bowl, whisk eggs, milk, and pepper. In a skillet, heat up the sausage, pepper, and onion- remove onto a plate. Pour egg mixture and cook- stirring over medium heat until eggs are completely set. Add the sausage mix back in and heat through, toss in the cheese until melted. Wrap in a burrito with some salsa.

Toddler Pasta

1 c. acini de pepe or pastina
1/3 c. finely diced carrots
1/3 c. finely diced red bell pepper
1/3 c. frozen baby peas
1/3 c. finely diced broccoli
1/3 c. frozen corn
1 tbl. olive oil
1/8 tea. pepper

Cook pasta in boiling water for 7 mins. Stir in veggies and cook for 5 mins. Drain. Mix in oil and pepper.

Note: if you don't have a mini-food processor- you need one! It's perfect for making baby food, salsa, and this recipe! A must have in every kitchen.

Caramel Sweet Rolls

1/2 c. packed brown sugar
1/3 c. heavy whipping cream
1/4 c. chopped walnuts
1 tube (11 oz) refrigerated breadsticks
2 tbl. sugar
1 tea. cinnamon

In a small bowl, combine brown sugar and cream until sugar is dissolved. Spread into a greased 8 in. square dish. Sprinkle w/ walnuts.
On a lightly floured surface, unroll breadstick dough- do not separate- combine sugar and cinnamon and sprinkle over dough. Re-roll, starting with the short end. Cut along breadstick scored lines. Place cut side down in prepared pan. Bake at 350 for 25-30 mins. Cool for 1 minute before inverting onto a serving dish.

Six servings