Baked Mozzarella Bites

1/3 cup panko (Japanese breadcrumbs)
3 (1-ounce) sticks part-skim mozzarella string cheese
3 tablespoons egg substitute
Cooking spray
1/4 cup marinara sauce

Preheat oven to 425°. Heat a medium skillet over medium heat. Add 1/3 cup panko to pan, and cook for 2 minutes or until toasted, stirring frequently. Remove from heat, and place the panko in a shallow dish. Cut mozzarella sticks into 1-inch pieces. Working with one piece at a time, dip cheese in egg substitute; dredge in panko. Place cheese on a baking sheet coated with cooking spray. Bake at 425° for 3 minutes or until the cheese is softened and thoroughly heated. Pour the marinara sauce into a microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds. Serve with mozzarella pieces. Enjoy!

Easy Mountain Dew Apple Dumplings

2 large Granny Smith apples, peeled and cored
2 (10 oz.) cans refrigerated crescent roll dough
1 cup butter
1 1/2 cups white sugar
1 tsp. ground cinnamon
1 (12 fl. oz) can or bottle of Mountain Dew

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Cut each apple into 8 wedges and set aside. Separate the crescent roll dough into triangles. Roll each apple wedges in a crescent roll triangle, starting at the smallest end. Pinch to seal and place in baking dish. Melt butter in a small saucepan (or microwave in a microwave safe dish) and stir in the sugar and cinnamon. Pour over the apple dumplings. Then pour the Mountain Dew over the dumplings.
Bake for 35 to 45 minutes or until golden brown. Enjoy!

Baked Ziti with Hamburger

1 lb. lean ground beef
1 cup onions, chopped
2 cloves garlic, minced
1 (32 oz.) jars meatless spaghetti sauce
1 cup chicken broth
1 tsp. dried oregano leaves
1 (16 oz.) packages ziti pasta, cooked and drained
2 (8 oz.) cups shredded mozzarella cheese
1 cup grated Parmesan cheese
　

Preheat oven to 350 degrees. In a large skillet, cook ground beef, onions, and garlic over medium-high heat for 6 to 8 minutes or until beef is browned; stirring frequently. Stir in spaghetti sauce, chicken broth, and oregano. Reduce heat and simmer for 10 minutes. Stir 1 cup of the sauce into the cooked ziti noodles. Spoon 1/2 of the ziti mixture into a 13x9x2-inch baking dish. Sprinkle with 1 1/2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Top with 2 cups sauce, then remaining ziti mixture and remaining sauce. Cover and bake 20 minutes. Sprinkle with remaining mozzarella and Parmesan cheese. Return to oven and bake uncovered for 10 minutes or until heated through. Enjoy!

Carrot Quick Bread with Cream Cheese Frosting

Bread:
1 1/4 cup all-purpose flour
1/2 cup whole wheat flour
 3/4 cup quick-cooking oats
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
2 Tbls. butter, softened
1/2 cup water
1 large egg
1 cup whole milk
1 tsp. vanilla extract
1 1/2 cups finely shredded carrot
1/2 cup golden raisins
Cooking spray

Frosting:
1 cup (4 oz.) block-style cream cheese, softened
1/3 cup powdered sugar
2 tsp. fresh lemon juice
 
Preheat over to 350°.  To prepare bread, lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, cinnamon, baking powder, baking soda, and salt. Place brown sugar and butter in a large bowl; beat with a mixer at medium speed until well blended. Add water and egg; beat well. Beat in milk and vanilla. Gradually add flour mixture, stirring just until blended. Fold in carrot and raisins. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, place cream cheese and powdered sugar in a bowl; beat with a mixer at medium speed until fluffy. Beat in lemon juice. Spread frosting over top of cooled bread.

Magic in the middle cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar (plus more for dipping)
1/2 cup firmly packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided
1 tsp. vanilla extract
1 large egg
3/4 cup powdered sugar
Preheat oven to 375°. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls. Break off about 1 Tbls. cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie. Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick. Bake cookies at 375° for 7 to 9 minutes or until set. Let cool on wire rack.

Sour Cream Drop Cookies

1/4 cup shortening
3/4 cup sugar
1 egg
1/2 cup sour cream
1/2 tsp. vanilla
1 1/3 cup flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt

Frosting:
2 Tbls butter
1/2 cup powdered sugar
1/4 tsp. vanilla
3 to 4 tsp. hot water

In a mixing bowl, cream shortening, sugar and egg. Add sour cream and vanilla. Combine dry ingredients; add to the creamed mixture. Chill for at least 1 hour. Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 425 degrees for 7-8 minutes or until lightly browned. Remove to wire racks to cool. For frosting: melt butter in a small saucepan until golden brown; stir in the sugar, vanilla and enough water to achieve a spreading consistency. Frost cooled cookies. Enjoy!

Bacon-Cheeseburger Potato Pie

1 1/2 lb. ground beef
1/2 cup plain bread crumbs
1/4 cup finely chopped onion
1/4 cup ketchup
2 Tbls. mustard
1/2 tsp. salt
3 slices bacon
1 1/4 cups water
3 Tbls. butter
1/4 tsp. garlic salt
3/4 cup milk
2 cups mashed potato flakes
1 cup shredded cheddar cheese
1 medium tomato, chopped
2 green onions, sliced

Heat oven to 375 degrees. In medium bowl, combine ground beef, bread crumbs, onion, ketchup, mustard and salt; mix well. Press mixture in bottom and up sides of ungreased 9-inch pie pan. Bake at 375 degrees for 15 minutes. Meanwhile, cook bacon until crisp. Drain on paper towel; cool and crumble. In medium saucepan, combine water, butter and garlic salt. Bring to a boil. Remove from heat. Add milk. With fork, stir in potato flakes. Stir in 1/2 cup of the cheese. Remove partially baked beef crust from oven; pour off any drippings. Spoon potato mixture evenly into crust. Return to oven; bake an additional 10 to 15 minutes or until beef is thoroughly cooked and potatoes are heated. Remove pie from oven. Top with tomato, remaining 1/2 cup cheese and crumbled bacon. Return to oven; bake an additional 5 minutes or until cheese is melted. Remove from oven; top with green onions. Let stand 10 minutes. Cut into wedges to serve. Enjoy!

Tater Tot Pizza Casserole

1 lb. ground beef
1/4 cup chopped onion
1 (10-3/4 oz.) cream of mushroom soup
1 (8 oz.) can pizza sauce
2 oz. sliced pepperoni
1/2 cup chopped green bell pepper
1 cup shredded mozzarella cheese
1 (16-oz.) pkg. frozen tater tots

Heat oven to 375 degrees. Spray 8-inch square glass baking dish with non-stick cooking spray. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Reduce heat to medium; stir in soup. Cook until mixture comes to a boil, stirring occasionally. Spoon beef mixture into sprayed baking dish. Spoon pizza sauce evenly over top. Arrange pepperoni and bell pepper over sauce. Sprinkle with cheese. Arrange tater tots over cheese. Cover with foil. Bake at 375 degrees for 30 minutes. Remove foil; bake an additional 15 to 20 minutes or until thoroughly heated. Enjoy!

Easy Butterscotch Chip Cookies

1 pkg. (18 1/2 oz.) chocolate cake mix
1/2 cup vegetable oil
2 large eggs
1 2/3 cups Butterscotch chips
1/2 cup chopped pecans

Combine chocolate cake mix, oil and eggs in large bowl. Stir in chips and pecans. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350 degrees oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Enjoy!

Greek Chicken and Pasta Casserole

2 cups (6 oz.) uncooked penne pasta
¼ cup butter
1 large onion, chopped (about 1 cup)
¼ cup all-purpose flour
1 ¾ cup chicken broth
1 cup crumbled feta cheese or shredded Havarti cheese
3 cups chopped deli-rotisserie chicken
1 jar (6 oz.) marinated artichoke hearts, drained & chopped
½ cup sun-dried tomatoes in oil, drained & chopped
1/3 cup sliced kalamata olives
2 Tbls. chopped fresh parsley

Heat oven to 350 degrees. Spray 11x7-inch glass baking dish with cooking spray. Cook and drain pasta as directed on package, using minimum cook time. Meanwhile, in 3-quart saucepan, melt butter over medium heat. Cook onion in butter for 3 minutes, stirring occasionally. Stir in flour; cook and stir 30 seconds. Slowly stir in broth; heat to boiling. Cook 3 to 4 minutes, stirring frequently, until thickened. Remove from heat; stir in cheese. Gently stir in pasta, chicken, artichokes, tomatoes, olives and parsley. Spoon into baking dish. Bake uncovered 25 to 30 minutes or until hot. Garnish with additional fresh parsley if desired. Enjoy!

BLT Macaroni Salad

2 cups uncooked elbow macaroni 5 green onions, finely chopped
1 large tomato, diced
1-1/4 cups diced celery
1-1/4 cups mayonnaise
5 tsp. white vinegar
1/4 tsp. salt
1/8 tsp. pepper
1 lb. bacon, cooked and crumbled

Cook macaroni according to package directions; drain and rinse in cold water. In a bowl, combine the macaroni, green onions, tomato and celery. In a small bowl, combine mayonnaise, vinegar, salt and pepper. Pour over macaroni mixture and toss to coat. Cover and chill for at least 2 hours. Just before serving, add bacon. Enjoy!

Jumbo Caramel Banana Muffins

¼ cup shortening
1 cup sugar
1 egg
1 ½ cups mashed ripe bananas (about 3 large)
1 tsp. vanilla
1 ½ cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt

Caramel Icing:

2 Tbls. butter
¼ cup packed brown sugar
1 Tbls. milk
½ cup powdered sugar

In a small mixing bowl, cream shortening and sugar. Add egg; beat well. Add bananas and vanilla; mix well. Combine the flour, baking soda and salt; add to creamed mixture. Fill paper-lined jumbo muffin cups ¾ full. Bake at 350 degrees for 23-28 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.

For icing, in a small saucepan, melt butter over medium heat. Stir in brown sugar and milk; bring to a boil. Cool slightly. Whisk in powdered sugar. Transfer to a small resealable plastic bag; cut a small hole in a corner of bag and drizzle over muffins. Enjoy!

Spinach Feta Strata

10 slices French Bread (about 1 inch thick) or 6 croissants, split6 Eggs
1 1/2 cup milk
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry
½ tsp. Salt
¼ tsp. Ground nutmeg
¼ tsp. Pepper
1 ½ cups (6oz.) Monterey Jack cheese
1 cup (4 oz.) crumbled feta cheese

In a greased 13-in. x 9-in. baking dish, arrange French bread or croissant halves with sides overlapping. In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 degrees for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serve warm. Enjoy!

Lemon Graham Icebox Cake

3 large egg yolks
1/2 cup plus
1 tsp. sugar
2 Tbls. plus 1 tsp. cornstarch
2 tsps. finely grated lemon zest
1/8 tsp. salt
1 1/4 cups whole milk
1/2 cup lemon juice (from about 3 lemons)
12 graham crackers
1/2 cup heavy cream



In a small saucepan, whisk together yolks, 1/2 cup sugar, cornstarch, lemon zest and salt. Gradually whisk in milk until smooth. Cook over medium-low heat, whisking constantly, until mixture thickens, about 5 minutes. Remove from heat and whisk in lemon juice. Strain mixture through a fine-mesh sieve into a clean bowl. Cover with plastic (pressing directly onto surface of custard to prevent a skin from forming) and refrigerate until cool, about 30 minutes. Line bottom of an 8-inch baking dish with 6 graham crackers (break into pieces to fill space, if necessary). Spoon 1/2 of pudding over graham crackers, spreading into an even layer. Repeat with remaining 6 graham crackers and rest of pudding. Cover; refrigerate for at least 30 minutes, or up to overnight. Just before serving, whip cream with remaining 1 tsp. sugar until it holds stiff peaks. Spread whipped cream in a thin layer over top of cake. Cut into squares and serve.

Cold Italian Pasta Salad

1 bunch broccoli (chopped)
3 stalks celery (sliced)
4 green onions (sliced)
10 fresh mushrooms (sliced)
2 small green peppers (chopped)
1 tomato (chopped)
1 (16 oz.) bottle Italian dressing
1 ½ lbs. small seashell pasta
Parmesan cheese

Shake the Italian dressing and then mix with the chopped vegetables and let set and marinate at least 2 hours. Cook and cool the pasta according to directions on the pasta box. Mix with marinated vegetables and toss well. Sprinkle with cheese before serving. Enjoy!

Banana Cream Brownie Dessert

1 pkg. Fudge brownie mix (13x9-inch pan size)
1 cup (6 oz.) semisweet chocolate chips, divided
¾ cup dry roasted peanuts, chopped & divided
3 medium firm bananas
1 2/3 cup cold milk
2 pkgs. (5.1 oz. each) instant vanilla pudding
1 tub (8 oz.) frozen whipped topping, thawed

Prepare brownie batter according to package directions for fudge-like brownies. Stir in ½ cup chocolate chips and ¼ cup peanuts. Spread batter into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees for 28-30 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack. Slice bananas; arrange in a single layer over brownies. Chop the remaining chocolate chips and ¼ cup peanuts over bananas. In a large mixing bowl, beat the milk and pudding mixes on low speed for 2 minutes. Fold in whipped topping. Spread over the top. Sprinkle with remaining chips and peanuts. Serve and refrigerate leftovers. Enjoy!

Linguine with garlic sauce

½ oz. uncooked linguine
½ lb. bacon, diced
5 cups fresh baby spinach
½ cup chopped onion
½ tsp. minced garlic
1 ¼ cups milk
1 pkg. (8oz.) cream cheese, cubed
2 Tbls. butter
½ tsp. salt
¼ tsp. ground nutmeg
¼ tsp. pepper

     Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 Tbls. drippings. Using the drippings, sauté the spinach, onion and garlic until tender. Add the milk, cream cheese, butter, salt and nutmeg; stir until smooth. Stir in bacon; heat through. Drain pasta; toss with sauce. Enjoy!

Rocky Road Peanut Butter Candy Cups

11-oz. Pkg. peanut butter and milk chocolate chips

2 Tbls. creamy peanut butter
1 cup crispy rice cereal
1 cup miniature marshmallows
3/4 cup unsalted roasted peanuts, chopped


Microwave peanut butter and milk chocolate chips in a large glass bowl on high for one to 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter until well blended. Stir in rice cereal, miniature marshmallows and chopped peanuts. Spoon mixture by heaping tablespoonfuls evenly into miniature paper candy cups. Chill one hour or until firm.

Yummy Pasta Dinner

1 lb. rigatoni pasta

2 Tbls. olive oil
1 clove garlic, minced
1 lb. sweet Italian sausage, casings removed
12 oz. frozen green peas
1 1/2 cups heavy cream
4 Tbls. butter
2 Tbls. grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet heat oil and saute garlic over medium heat. Brown sausage in skillet. Once brown add frozen peas and simmer for 5 minutes. Slowly add heavy cream and butter to skillet; bring to a slight boil. Add more cream if necessary. Cook for 5 minutes. Toss with cooked pasta and top with Parmesan cheese.  Enjoy!

Pineapple Upside-Down Carrot Cake

1/4 cup butter

2/3 cup firmly packed brown sugar
1 (20 oz.) can pineapple slices in juice, drained
7 maraschino cherries (without stems)
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
3/4 tsp. baking soda
1/2 tsp. salt
1 1/2 cups grated carrots
1/2 cup finely chopped pecans

Preheat oven to 350°. Melt butter in a lightly greased 10-inch cast-iron skillet or a 9-inch round cake pan (with sides that are at least 2 inches high) over low heat. Remove from heat. Sprinkle with brown sugar. Arrange 7 pineapple slices in a single layer over brown sugar, reserving remaining pineapple slices for another use. Place 1 cherry in center of each pineapple slice. Beat granulated sugar, oil, and eggs at medium speed with an electric mixer until blended. Combine flour and next 4 ingredients; gradually add to sugar mixture, beating at low speed just until blended. Stir in carrots and pecans. Spoon batter over pineapple slices. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in skillet on a wire rack 10 minutes. Carefully run a knife around edge of cake to loosen. Invert cake onto a serving plate, spooning any topping in skillet over cake. Enjoy!

Spanish Slow Cooker Chicken

1 large onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 large red bell pepper, chopped (about 1 1/2 cups)
1 tsp. dried oregano leaves
1/2 to 1 tsp. crushed red pepper
1 lb. turkey Italian sausage, cut into 1-inch pieces
1 3/4 lbs. boneless, skinless chicken breast halves, cut into 1-inch pieces
1 can (28 oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 can (14 oz.) artichoke heart quarters, drained
1 can (4 oz.) sliced ripe olives, drained (for an authentic flavor use Kalamata or Greek)
3 cups hot cooked rice

Spray inside of 3 1/2 to 4-quart slow cooker with cooking spray. Mix all ingredients except artichoke hearts, olives and rice in slow cooker. Cover and cook on low heat setting 6 to 8 hours or until sausages and chicken are no longer pink in the center. Stir in artichoke hearts and olives; heat through. Serve over hot cooked rice. Enjoy!

Pretzel-Crusted Drumsticks

1/2 cup butter, melted
1 tsp. cayenne pepper
1/8 tsp. garlic powder
1 cup finely crushed pretzels
1/4 cup chopped pecans
1/2 tsp. pepper
1 1/2 to 2 lbs. chicken drumsticks

In a shallow bowl, combine the butter, cayenne pepper and garlic powder. In another shallow bowl, combine the pretzels, pecans and pepper. Dip chicken in butter mixture, then roll in pretzel mixture. Place in a greased 13 inch x 9 inch baking dish. Bake, uncovered at 350 degrees for 50-55 minutes, turning once halfway through. Enjoy!

Easy Oven Fried Individual Apple Pies

1 Tbls. sugar
1/4 tsp. cinnamon
1 (1lb. 3oz.) can Grands refrigerated biscuits
1 cup apple pie filling
4 tsp. butter, melted

Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. In a small bowl, combine sugar and cinnamon. Set aside. Separate dough into 8 biscuits. Press or roll each to form 5-inch round. Place on sprayed cookie sheets. Place 2 Tbls. pie filling slightly off center on each biscuit round. Fold biscuits over filling; press edges with fork to seal. Prick top of each 3 times with fork. Brush each with melted butter; sprinkle with cinnamon-sugar mixture. Bake at 357 degrees for 15 to 20 minutes or until deep golden brown (FYI-some filling may bubble out at edges). Immediately remove from cookie sheets. Cool 5 minutes before serving. It's great with a scoop of ice cream. Enjoy!

Crockpot Cheesy Italian Tortellini

1/2 lb. ground beef
1/2 lb. Italian sausage
1 container (15 oz.) refrigerated marinara sauce
1 cup sliced mushrooms
1 can (14 1/2 oz.) diced tomatoes, undrained
1/2 tsp. Italian seasoning
1 pkg. (9 oz.) refrigerated cheese tortellini
1 cup shredded mozzarella or pizza style cheese (4 oz.)

Break beef and sausage into large pieces in 10-inch skillet. Cook over medium heat about 10 minutes, stirring occasionally, or until browned. Spray inside of 4 to 5-quart crock pot with cooking spray. Mix beef mixture, marinara sauce, mushrooms, tomatoes and Italian seasoning in slow cooker. Cover and cook on low heat for 7 to 8 hours. Stir in tortellini; sprinkle with cheese. Cover and cook on low heat about 15 minutes longer or until tortellini is tender. Enjoy!

Italian Meatball Hoagie Braids

2 (8oz.) cans refrigerated crescent dinner rolls
16 (1 1/2-inch) frozen fully cooked Italian meatballs, thawed, halved (or you can make your own)
1 cup tomato-basil spaghetti sauce
4 oz. (1 cup) shredded mozzarella cheese
1 egg, slightly beaten
1/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Spray 2 cookie sheets with nonstick cooking spray. Separate dough into 8 rectangles. Place rectangles on sprayed cookie sheets. Firmly press perforations to seal. Place 4 meatball halves lengthwise down center of each rectangle. Top each with 2 Tbls. spaghetti sauce and 2 Tbls. mozzarella cheese. With scissors or sharp knife, make cuts 1 inch apart on each side of filling. Alternately cross strips over filling to give braid-like appearance. Brush dough with beaten egg; sprinkle with Parmesan cheese. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Enjoy!

Spinach Quiche Appetizers

10 eggs
1/2 cup flour
1 tsp. baking powder
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1/2 cup butter, melted
2 (4 oz. each) cans green chilies, drained, seeded & chopped
2 cup cottage cheese
2 cup shredded cheddar cheese
2 cup shredded Monterrey Jack cheese

Preheat oven to 400 degrees. In a large bowl, beat the eggs. Stir in the flour and baking powder. Stir in the spinach, melted butter, green chilies, cottage cheese, cheddar cheese and Monterrey Jack cheese. Pour the mixture into a 3-quart rectangular baking dish. Bake for 15 minutes. Reduce the oven temperature to 350 degrees and bake for 25 to 30 minutes more or until the quiche is puffed and the center is set. Remove from the oven and let the quiche stand for 15 to 20 minutes before cutting into small squares. Enjoy!

Potato Lasagna

2 Tbls. olive or vegetable oil
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
7 medium potatoes, sliced 1/4 inch thick
1 lb. Italian sausage
1 large onion
2 pkgs. (10 oz. each) frozen chopped spinach, drained and thawed
1 cup ricotta cheese
1/4 cup Italian-seasoned bread crumbs
Dash cayenne pepper
2 cups shredded mozzarella cheese
1/2 cup chicken broth
2 Tbls. grated Parmesan cheese

In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10 inch baking pan. Cover tightly with foil. Bake at 425 degrees for 35-40 minutes or until tender. Cool at least 15 minutes. Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9 inch baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach mixture, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered at 350 degrees for 30-35 minutes. Let stand 5 minutes before serving. Enjoy!

Chunky Potato Soup

3 medium red potatoes
2 cups water
1 small onion
3 Tbls. butter
3 Tbls. all-purpose flour
Crushed red pepper flakes
Ground black pepper
3 cups milk
1 cup shredded Cheddar cheese
1 cup cubed cooked ham

Peel potatoes and cut into 1-inch cubes. Bring water to boil in large saucepan. Add potatoes and cook until tender. Drain, reserving liquid. Set aside potatoes. Measure 1 cup reserved liquid, adding water, if necessary; set aside. Peel and finely chop onion. Melt butter in saucepan over medium heat. Add onion to saucepan and cook, stirring frequently, until onion is translucent and tender, but not brown. Add flour to saucepan; season with pepper flakes and black pepper to taste. Cook 3 to 4 minutes. Gradually add potatoes, reserved liquid, milk and sugar to onion mixture in saucepan; stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring frequently. Store leftovers, covered in refrigerator. Enjoy!

Beef Fried Rice

1/2 lb. ground beef
1 cup sliced celery
1 cup fresh bean sprouts
2/3 cup frozen sweet peas
4 green onions, sliced
2 Tbls. soy sauce
2 2/3 cup cooked rice (best if cold, so cook and then refrigerate rice before making this dish)
2 eggs, beaten

Brown ground beef over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in celery, sprouts, peas, onions and soy sauce; cook and stir until vegetables are crisp-tender. Add cooked rice; cook and stir 3 to 5 minutes or until thoroughly heated. Drizzle beaten eggs over mixture; cook and stir 1 to 2 minutes or until egg is set. Enjoy!

Fried Lemon Catfish

3 lbs. catfish fillets
1 cup cornmeal
1 tsp. Paprika
1/4 tsp. dry mustard
1/2 tsp. onion powder
1/2 tsp. celery salt
1 Tbls. lemon zest
salt and pepper to taste
1/2 cup milk
oil for frying

In a mixing bowl combine cornmeal, paprika, dry mustard, onion powder, celery salt, lemon zest, salt and pepper. Dredge the catfish in the milk and then the cornmeal mixture. In a large frying pan, heat with oil. Place catfish in the pan. Cook fish until browned on both sides. Garnish with thinly cut lemon slices if desired. Enjoy!

Blueberry Lemon Cake

1/4 cup butter, cubed
1/2 cup sugar
1 tsp. grated lemon peel
2 cups fresh or frozen blueberries
1 pkg. (9 oz.) lemon cake mix
Whipped cream, optional

In a small saucepan, melt butter, stir in sugar until dissolved. Add lemon peel. Pour into a greased 8 inch square baking dish. Arrange blueberries in a single layer over top; set aside. Prepare cake batter according to package directions. Carefully pour over blueberries. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center of cake comes out clean. Cool on a wire rack. Serve with whipped cream dolloped on top if desired. Enjoy!

Crescent Burritos

1/2 lb. ground beef
2 Tbls. chopped onion
2 Tbls. Taco Seasoning
1/2 cup water
1/2 cup refried beans
2 (8 oz.) can refrigerated crescent dinner rolls
1/2 cup salsa
4 slices American cheese, cut diagonally in half
1 cup sour cream
1/2 cup sliced black olives

Heat oven to 350 degrees. Spray cookie sheet with nonstick cooking spray. In skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.  Stir in seasoning and water. Reduce heat to medium; cook until water has evaporated, stirring frequently. Remove from heat. Add beans; mix well. Separate dough into 8 rectangles. Firmly press perforations to seal. Spoon about 2 Tbls. beef mixture and 1 Tbls. of salsa onto each rectangle; spread to within 1/2 inch from each short side. Roll up, starting at the other short side; pinch edges to seal. Place seam side down on sprayed cookie sheet. Bake for 18 to 23 minutes or until golden brown. Top each burrito with cheese half. Bake an additional 2 to 3 minutes or until cheese is melted. Serve garnished with sour cream and olives. Enjoy!

Chicken Alfredo Stuffed Shell Bake

1 pkg. (12 oz.) jumbo pasta shells
1 1/2 lbs. boneless, skinless chicken breasts cut up in 1/2 inch cubes
2 Tbls. olive oil, divided
1/2 lb. sliced mushrooms (baby portobello are great for this)
1 egg, beaten
1 container (15 oz.) ricotta cheese
3 1/4 cups grated Parmesan cheese, divided
1 cup (4 oz.) shredded mozzarella cheese
1 tsp. dried parsley flakes
3/4 tsp. salt
1/2 tsp. pepper
1/2 cup butter, cubed
2 garlic cloves,minced
2 cups heavy whipping cream


Cook pasta according to package directions. Meanwhile, in a large skillet, brown chicken in 1 Tbls. oil. Remove and set aside. In the same pan, saute mushrooms in remaining oil until tender; set aside. In a small bowl, combine the egg, ricotta, 1 1/2 cups Parmesan, mozzarella and seasonings. Drain and rinse pasta with cold water; stuff each shell with about 1 Tbls.of cheese mixture. Place in a greased 13x9 inch baking dish. Top with chicken and mushrooms.  In a large saucepan over medium heat, melt butter. Add garlic; cook and stir for 1 minute. Add cream; cook 5 minutes longer. Add 1 1/2 cups Parmesan cheese; cook and stir until thickened. Pour sauce over the casserole. Sprinkle with remaining Parmesan cheese. Cover and bake at 350 degrees for 30 minutes. Uncover and bake for 10-15 more minutes or until bubbly. Enjoy!

Easy Sausage and Pasta Dish

1 12/ cups penne pasta, uncooked
1 lb. Italian sausage
3 cups halved zucchini slices
1 red pepper, chopped
1 can (8oz.) pizza sauce
1/2 lb. (8oz.) Velveeta cheese
1/2 cup grated Parmesan cheese

Heat oven to 350 degrees. Cook pasta as directed on package. Brown sausage in large deep skillet on medium-high heat, stirring occasionally to break up sausage. Drain and then return sausage to skillet. Stir in zucchini, peppers and pizza sauce; cook 5 to 6 minutes or until vegetables are crisp-tender, stirring occasionally. Drain pasta. Add sausage mixture with Velveeta; mix lightly. Spoon into 13x9 inch baking dish sprayed with cooking spray; top with Parmesan. Bake 20 minutes, or until heated through. Enjoy!

Turkey Cutlets with Basil Cream over Angel Hair Pasta

4 turkey cutlets, about 1/2-inch thick
Salt and pepper
2 Tbls. olive oil or vegetable oil
8 oz. sliced mushrooms
1/2 cup chicken broth
1/2 cup heavy cream
3 Tbls. prepared pesto (you can either buy the pkgs. to mix or the refrigerated already made up which is usually kept with the refrigerated pasta)
12 to 18 grape or cherry tomatoes, halved lengthwise
Grated Parmesan cheese

Wash turkey cutlets, pat dry and season both sides with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the cutlets and cook for 2 minutes on each side, or until lightly browned. Remove to a plate and set aside. Add mushrooms to the pan and cook, stirring until browned. Add the turkey cutlets back to the pan and pour chicken broth over all. Reduce heat to medium and simmer, uncovered for 5 minutes. Add cream and pesto; cover and cook over low heat for 5 minutes longer. Add tomato halves and cook, uncovered for 1 minute longer. Serve over hot cooked angel hair pasta with grated Parmesan cheese on top. Enjoy!

Meat and Potato Dinner

1 1/2 lbs. ground beef
1 medium onion, chopped
2 Tbls. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
8 medium potatoes, sliced
1 pkg. (16 oz.) frozen peas, thawed

Cheese Sauce:
1/4 cup butter, cubed
1/3 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
4 oz. processed cheese (Velveeta), cubed

In a large skillet, cook the beef and onion over medium heat until the beef is no longer pink, drain. Stir in Worcestershire sauce, salt and pepper. In a greased 13x9 inch baking dish, layer half of the potatoes, all of the meat mixture and peas, add remaining potatoes on top and set aside. In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for about 2 minutes or until thickened. Stir in cheese until melted. Pour over potatoes. Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender. Enjoy!

Mini Turkey Loaves

2 tsp. vegetable oil
1 medium onion, chopped
1/2 large green bell pepper, chopped
2 large eggs
1/2 cup Italian-style bread crumbs
1/2 cup milk
3 Tbls. steak or barbecue sauce
1 Tbls. coarse-grained mustard
3/4 tsp. salt
1/2 tsp. black pepper
2 lbs. ground turkey

Glaze:
1/3 cup chili sauce or ketchup
1 Tbls. brown sugar
1 tsp. cider vinegar

Preheat oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium skillet, heat oil over medium heat. Add onion and pepper; cook until softened, about 8 minutes. Transfer to a large bowl; let cool, about ten minutes. Add eggs, bread crumbs, milk, sauce, mustard, salt and pepper to the cooled onion and pepper mixture; stir to combine. Add ground turkey; using your hands or large spatula, mix until all of the ingredients are thoroughly combined.  Divide turkey mixture into 6 equal portions. Shape into about 4x2 1/2 inch loaves and place on prepared baking sheet. Bake for 30 minutes. In a small bowl,combine chili sauce, brown sugar and vinegar; mix well. Spoon glaze onto loaves; return to oven. Continue baking until loaves are heated through; about 8 minutes longer. Let loaves stand for 10 minutes before serving. Enjoy!