Asparagus Gratin

1 lb thin asparagus

1 1/2 cups water

S&P

1 T butter

1 T flour

1/2 cup parmesan cheese

1/2 cup monterey jack cheese

Bring water to a boil and boil asparagus for 5 minutes

Add asparagus to a skillet, cook stirring occasionally 2-4 minutes.

Transfer asparagus to baking dish.

{keep asparagus water you boiled them in}

Melt butter in now empty skillet over medium heat,

add flour and cook, stirring constantly until. Cook until thickened about 3-5 minutes

Turn heat off whisk in part of each cheese.

Use reserved asparagus water to thin out

cheese mixture as you go along.

Season with S&P.

Pour cheese mixture over top of asparagus in baking dish.

Sprinkle remaining cheese over top and place in

broiler for a few minutes, watch carefully.

You just want to turn the cheese brown.

{I have not made this yet, but I may use Shirley J mix to make my cheese sauce}

Carver's Salad

Ingredients:

1 small bunch baby spinach

1 head romaine lettuce

1 16 oz. bag craisins

1 cup sliced almonds, *roasted

1 golden delicious apple, sliced or cut into pieces

Honey Cider Dressing:

3 Tablespoons cider vinegar

3 Tablespoons honey

6 Tablespoons mayonnaise

1 Tablespoon dijon mustard

1 ½ Tablespoons finely minced onion

1 ½ Tablespoons chopped fresh parsley

¾ Cups Oil

Directions:

Honey Cider Dressing

In a small microwave safe dish or in a saucepan, heat cider vinegar and honey together until honey dissolves.

In small bowl whisk mayonnaise and Dijon mustard together until smooth

Add in onion, fresh parsley, honey and cider vinegar then whisk together until combined.Whisk in the oil to emulsify then chill in the fridge until ready to serve.

Salad:

In a large salad bowl, toss lettuce, apples, craisins and *roasted almonds. If eating immediately, toss the salad with dressing and serve.

Notes: To toast almonds: Preheat oven to 350 degrees F. Spread pre-sliced almonds on a baking sheet in a single layer and put in the oven for 10-20 minutes. Watch them closely to be sure they do not over roast.

Chicken and Veggie stirfry

1 1/2 lbs of chicken breasts cut real thin

5 cups raw veggies cut into strips

Sauce:

3 T soy sauce

1/4 cup water

2 T extra virgin olive oil

1/2 packet dry Italian dressing pack

pour 1 T of sauce in saute pan and saute chicken, when cooked add veggies and remaining sauce.

Serve over rice

{90 second Uncle Ben's brown rice is perfect for this}

*the sauce is the key to this very tasty dish

3 envelope roast beef sliders

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix
One envelope of dry brown gravy mix
1 (8 ounce) jar of Pace Original Mild Picante Sauce
1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
12 Dinner rolls

Instructions

Whisk together the water with ingredients from all 3 of the envelopes.
Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Transfer the contents of the crockpot to a saucepan and stir in one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.

This would be used as a gravy over roast and potatoes for first meal.

Sliders will be 2nd meal.

If you only want to make sliders just drain the extra contents and only

shred the roastfor the sliders.

To Make Sliders: Preheat oven to 400 degrees.
Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms.
Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese.

Sour cream horseradish sauce:
1/4 cup of mayonnaise
1/4 cup of sour cream
1 tablespoons of horseradish
2 tablespoons of chili sauce
1/4 teaspoon of cayenne pepper

Prepare and refrigerate till needed.

EASY peach cobbler- did I mention easy!

1 big can of peaches with juice (29 oz)
1 package of yellow cake mix with pudding
(the pudding in the cake mix, I believe Betty Crocker)
1 stick melted butter
Vanilla and cinnamon if desired

Pour peaches in a 9x13 dish. Combine cake mix, butter and vanilla. Crumble over
top of peaches. Sprinkle with cinnamon.
Bake at 350 degrees for 30-40 minutes
(bake until done and not runny)

Serve ala mode!
{that's with vanilla ice cream silly!}

Cheesy Enchilada Casserole

1 lb ground beef
1 onion, chopped
2 1/2 cups salsa
1 can black beans {drained}
1/4 cup italian dressing
2 T taco seasoning
1/4 t cumin
tortilla {corn or flour}
3/4 C sour cream
2 C shredded cheese
lettuce and tomato
*cilantro if desired

• In a large skillet, cook beef and onion.
• Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
• Spoon a generous layer of meat mixture on bottom of 2 quart baking dish.
  
• Sprinkle with grated cheese.
• Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
• The last & final layer should be a healthy dose of grated cheese.
• Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
• Let stand for 5 minutes before topping with lettuce and tomato.
  

Creamy Spaghetti Squash

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 400 Degrees

1. Slice Spaghetti Squash down the middle lengthwise into 2 halves.
   
2. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
3. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper
   
4. Place squash CUT SIDE DOWN on metal baking sheet
5. Bake for 45 mins to 1 hour
   
6. Remove from oven and let cool for a moment
   
7. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
8. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with parmesan cheese.

Creamy Pasta Sauce

1 Can of Petite diced tomatoes
1 Can of Quartered artichokes
1/2 cube of cream cheese
Salt, Pepper and Garlic Salt
Half & Half

Simmer tomatoes for about 5 mins.
Add the artichokes.
Salt, Pepper and Garlic Sauce to taste.
Add Cream Cheese
Simmer on low until ready to serve
Add Half & Half until you get the consistency that you want and simmer until warm.

Lemon Blueberry Cheesecake Cookies

1 cup unsalted butter, room temperature

1 cup granulated sugar
Zest of 1 lemon
3 tbsp lemon juice
2 eggs
1/2 tsp baking soda

1/2 tsp baking powder
1 tsp salt
3 cup flour
1 cup blueberries

1/2 pkg cream cheese, cut into 1 tsp cubes

Preheat the oven to 350 degrees. Line your baking sheets with parchment paper.
In a large bowl with an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the lemon zest, juice and eggs. Make sure to scrape off any bits of zest that stick to the mixer paddle.

In a separate bowl whisk together the baking soda, baking powder, salt and flour then mix it into the wet ingredients. Gently fold in the blueberries so as not to burst any. Refrigerate the dough for about 15 – 20 minutes to make it stiff enough to roll.

For each cookie, roll 1 heaping tbsp of dough into a ball then flatten it slightly into a disc shape. Place a 1 tsp cream cheese cube into the center and form the dough around it creating a ball again. Bake them for about 10 - 14 minutes until the edges brown slightly. Transfer them to a cooling rack and enjoy!

Loaded Chicken & Potato Skillet

3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp. olive oil
1 small yellow onion, diced
1 green bell pepper, diced
2 cups monterrey jack cheese, shredded
cajun seasoining-to taste

Topping:sour cream,green onions,salt & pepper

Cook bacon {I prefer baking it...so much easier!!}. While bacon cooks, peel and cube potatoes. Boil on stovetop and remove from heat when cooked {soft & mushy}. In a large skillet, cook chicken until brown on both sides and no more pink inside. Remove from heat & cut into cubes. In the same skillet, heat olive oil and add onions & peppers. Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. {This is where I added a few dashes of my favorite cajun seasoning}
Add chicken, bacon, and cheese.
Cover the skillet with a lid and remove when cheese is melted.
Season with salt and pepper...serve & ENJOY

Slow Cooker Angel Chicken

4 boneless, skinless chicken breasts
1 8oz. pkg. baby bella sliced mushrooms
1 can condensed golden mushroom soup
1 stick of butter
1 pkg. dry Italian salad dressing mix
1/2 cup chicken broth
1/2 of an 8oz. tub of cream cheese spread with chive & onion
rice or pasta

First things first…

Melt butter in a saucepan and add the Italian salad dressing packet. Stir in the soup, chicken broth, and cream cheese until it combines and melts.

Place the mushrooms on the bottom of your crock pot and place the chicken breasts on top.

Pour the sauce mix on top of the chicken, cover with lid, and cook on low for 5 hours!!!! ( I cooked mine for about 3.5 hours and it was done!!)

Blueberry Sourcream Muffins-from scratch

Mommy's little helper

I have made these twice lately, they are delicious.
I think they taste like a shortbread muffin, delicious!

2 C all purpose flour
1 T baking powder
1/2 t salt
2 eggs
1 C sugar
4 T melted butter
1 1/4 C sour cream {10 ounces}
1 1/2 C fresh blueberries {or frozen}
1 T good vanilla

Set oven to 230 degrees. Spray muffin tin.
Whisk flour, baking powder and salt in bowl. Whisk egg in second bowl until well combined and light in color, about 20 seconds. Add sugar to egg until thick, whisking for 30 seconds. Add melted butter, sour cream and vanilla. When combined fold in blueberries. Scoop into your muffin tin 3/4 full.
{if desired you can add a crumb topping with butter, brown sugar and cinnamon}

Mini pretzel bites

Courtesy of get off your butt and bake

Take your roll, and cut horizontally and vertically.

You have four pieces.

Once your bites are all cut,

place on a large greased baking sheet.

Let rise until double in size.

Like this . . .

Pre-heat your oven to 375 Degrees.

Plop about 10 bites into that boiling water.

Toss gently so that all sides are shocked with the water.

You will boil for about 45 seconds.

Remove from water with a slotted spoon.

Let drain on paper towels.

Don’t worry if a few of them shrivel up funny.

They will recover nicely in the oven!
Remove them carefully from the paper towels.

Place on greased baking sheet.

Bake at 375 degrees for about 15 minutes.

Roll in Parmesan and sprinkle with garlic and Kosher Salt.

Oh yum!

Breakfast burritos

So easy!
Brown regular breakfast sausage
cook shredded potatoes in an electric skillett
scramble 10-12 eggs adding cheese
combine all and roll in tortillas.
Add S&P to taste

Keep extra in fridge in a tupperware bowl
to warm up and put in tortillas.

Brown sugar & balsamic glazed pork loin

1 (2 pound) boneless pork loin

1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Directions:
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Creamy BBQ Pulled Pork

{Thanks Traci for giving me this YUMMY recipe}
Choose any of your favorite BBQ sauces.

What the pork looked like after shredding,
before adding cream cheese.

Adding 1 brick of cream cheese

All mixed together.
Creamy BBQ deliciousness!

1 pork roast
1 bottle of your favorite BBQ sauce {any flavor}
1 brick, 8 oz Cream Cheese

In your crockpot put your pork roast in and cover with bottle of BBQ sauce. Cook on low until shreddable. I cooked mine on low for 7 hours. 30 minutes before done add your cream cheese and mix all together. The cream cheese adds a creamy tang. So good!

We served them on sandwich buns
{another Traci suggestion, we got the bakery hotdog buns
at Macey's and they were delicious!}

Homemade Guacamole

This is the only way to make guacamole trust me.

2 large ripe avocados
lime juice {fresh or bottled}
garlic powder
kosher salt
fresh cracked pepper

This is not a recipe at all, just a method to the freshest guacamole without lots of fillers.
Mash your avocados with a fork, squeeze lime juice over top, add garlic powder, salt and pepper. Start with smaller amounts then add more to taste.

Brushetta Chicken

Courtesy of: Is this really my life

Bruschetta Chicken
1 14.5-oz can Italian style diced tomatoes, undrained
2 cloves garlic, minced
1 6-oz. package Stove Top Stuffing Mix for Chicken
1/2 cup water
1 1/2 pounds boneless, skinless chicken breast cut into bite-size pieces
1 tsp dried basil leaves
2 cups shredded mozzarella cheese…

…
Preheat oven to 400 degrees.

In a medium bowl combine tomatoes, garlic, stuffing mix and water and stir just until stuffing mix is moistened. Set aside.

Place chicken in a 9×13-inch baking dish and sprinkle with basil and cheese.
Top with stuffing mixture.
and bake 30 minutes or until chicken is cooked through.

Lani's Taco Soup

This is the best recipe for Taco Soup
most taco soups taste the same, but this kicks it up a notch!

4 cans beans rinsed and drained
these are any 4 beans you want
I usually use black, dark kidney, light kidney, and one more that looks good that day
1 lb ground beef browned {I also do this with ground turkey}
1 box beef broth
1 can rotel {tomatoes and chilies} I use the hot, but you can use mild
1 packet taco seasoning
1 can petite diced tomatoes
1/2 bag frozen white corn

Brown your ground beef add to all ingredients and cook in a crockpot during the day.

*My secret, I usually only use 3 cans of beans. Who needs the extra carbs.
I also use ground turkey. You will NEVER know. It is so much healthier.
I also buy low sodium beans. Garnish with cheese, chips and sour cream.

Grandma Bogard's Slaw

I did not grow up eating slaw, but whenever we eat at Jeremy's Grandma's house
she always has a yummy slaw. It is vinegary, and delicious!
All of Jeremy's family is such good veggie eaters, they ALWAYS have at least 2 with
every meal. I would have eaten more too if they tasted as good as they fix them.

1 bag cabbage mix {any you like, I like the one with carrots, etc}
1/4 cup vinegar {G'ma uses 1/2 white wine, 1/2 apple cider}
2 T oil. {G'ma uses 1 T olive oil, 1 T canola}
1 1/2 T sugar or splenda
1 t garlic salt
1 t caraway seeds

Salt and pepper your cabbage, then pour dressing over top.
I make it like Grandma, she uses 1/2 and 1/2 of oil and vinegars, so have to follow her right?
Grandma knows best. It is tangy and slightly sweet too, delicious!

Brown Butter Blueberry Muffins

2 Cups flour all purpose
2 t. baking powder
1/2 t. kosher salt
1/2 cup plus 2 T. sugar
1/2 C butter (one stick)
1 cup whole milk
1 large egg, beaten
6 oz fresh blueberries (1 1/2 cups)

In large bowl whisk flour, baking powder, salt and 1/2 cup of sugar, make a well in the center. Melt the butter in saucepan over medium heat.
Once melts swirl the pan until the butter begins to brown and smell nutty, 2-3 minutes.
Remove from heat.
Pour the butter, milk and egg into the well of flour. Combine. Fold in blueberries. May be slightly lumpy. Pour into muffins tins you have sprayed with cooking spray.
Top muffins with remaining sugar.

Bake 400 degrees 16-20 minutes.

We absolutely love blueberries at our house. We probably eat them almost every day.
Ellie LOVES them on cottage cheese {sounds weird, but delicious}
So this is perfect for using up the end of your blueberries.

Grilled Balsamic Chicken

1/2 Cup olive oil
1/4 Cup balsamic vinegar
1 dry packet Italian dressing

mix all, marinade chicken and grill.
This is delicious! The balsamic almost becomes sweet when you
grill it.

Quiche with Asparagus, Mushrooms and Bacon

Quiche with Asparagus, Mushrooms and Bacon

1 9-inch pie crust
7 large eggs
3/4 cup half and half
1 bunch asparagus, trimmed and chopped
1 small can sliced mushrooms, drained (you can use fresh, I just happened to have canned on hand)
4-6 slices bacon, cooked and diced
1/2 cup shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper

Preheat oven to 400 degrees. Press pie crust into a pie plate and set aside. In a large bowl, whisk together the eggs, half and half and salt and pepper. Add the chopped asparagus, mushrooms, bacon and cheddar cheese and stir to combine. Pour into pie plate and bake for 50-60 minutes, or until quiche is set (the center might still be slightly jiggly- that’s ok). If it starts browning too soon, cover it with a foil tent. Let sit for 10 minutes before serving.

*I like my asparagus slightly crisp, so I don’t cook it before putting it in the quiche; but if you like it really tender, you can blanch it in some boiling water for about 5 minutes before adding it to the egg mixture.

I have not made this yet, but I may bake the crust for 10-12 minutes before.

Spinach and Tomato Quiche with Potato Crust

Spinach and Tomato Quiche with Potato Crust

2 medium Russet potatoes, scrubbed and sliced into very thin disks (less than 1/8 inch)
1 1/2 tablespoons olive oil
salt and pepper to taste
1 small red bell pepper, chopped
1/2 cup frozen spinach, thawed and drained of all liquid
1/2 cup sliced mushrooms
5 or 6 cherry tomatoes, cut into halves
1/2 cup cheese (any cheese you have on hand- cheddar is always great)
7 eggs
3/4 cup milk

Preheat oven to 400 degrees. Layer the sliced potatoes in an even layer in the bottom of a pie plate or quiche pan, overlapping the edges a bit. Brush with the olive oil then sprinkle with salt and pepper. Bake for 20 minutes, or until the potatoes are cooked through and slightly crisp. Reduce the oven temperature to 375 degrees.

In a large bowl, combine the red pepper, spinach, mushrooms and cheese. Spread mixture in an even layer into the potato crust, then place the tomatoes cut side down on top of the vegetables.

In another large bowl, combine the eggs, milk and salt and pepper. Whisk until totally combined. Pour over the the vegetables. Top with additional black pepper, if desired. Bake for 35-45 minutes, or until a knife inserted in the center comes out clean. Let cool for at least 10 minutes before slicing.

Big Fat Chocolate Chip Cookies

Big, Fat, Chewy Chocolate Chip Cookies

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, melted and slightly cooled
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
1 1/2 cups semisweet chocolate chips

Preheat the oven to 325 degrees. Line cookie sheets with parchment paper. Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon.
Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly golden (If you’re making smaller cookies like mine, bake them for about 10 minutes). Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Makes approximately 12-14 very large cookies or 36 smaller cookies.

Poptart Pops

FOR THE TWO-BITE POPTARTS

1 pkg. prepared pie crusts

Pie filling, any flavor

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!

Fudge Fondue

Fudgy Chocolate Fondue

1/2 cup (1 stick) butter
1/2 cup cocoa powder
3/4 cup sugar
1/2 cup evaporated milk
1 teaspoon vanilla

Melt butter in a small saucepan over medium heat; add cocoa powder, sugar and milk,Stirring constantly until the sugar dissolves.

Remove from heat and stir in vanilla. Transfer to a fondue pot.
Serve with cubes of pound cake (I personally love it with cheesecake bites!), strawberries, bananas, oranges and anything else you want! Enjoy!

Panera Bread Fuji Apple Salad Knock off

Dressing:
3 T apple juice concentrate
1 T cider vinegar
1 T white balsamic
1/4 t garlic powder
1/2 C olive oil
1/2 t lemon juice
dijon mustard to taste
honey to taste {if desired}

Salad:
greens, shredded chicken, gorgonzola, pecans, apple chips