Mashed Cauliflower with Parmesan

1 large head cauliflower (about 2 1/2 lbs.), broken into florets
1 cup shredded Parmesan cheese, divided
1/3 cup heavy whipping cream
1 Tbsp. butter
1/2 tsp. pepper
minced fresh parsley

Place 1 inch of water and cauliflower in a large saucepan; bring to a boil. Cook, covered, 10 -12 minutes or until soft. Drain and mash. Stir in 1/2 cup cheese, cream, butter and pepper. Sprinkle with remaining cheese and, if desired, parsley. Enjoy!

Avocado and Artichoke Pasta Salad

2 cups uncooked spiral pasta
1 can (14 oz.) water-packed artichoke hearts, drained& coarsely chopped
2 Roma tomatoes, seeded & chopped
1 medium ripe avocado, peeled & cubed
1/4 cup grated Romano cheese

Dressing:
1/4 cup canola oil
2 Tbls. lime juice
1 Tbls. minced fresh cilantro
1 1/2 tsp. grated lime peel
1/2 tsp. salt
1/2 tsp. pepper

Cook pasta according to package directions. Drain; rinse with cold water. In a large bowl, combine pasta, artichoke hearts, tomatoes, avocado and cheese. In a small bowl, whisk dressing ingredients. Pour over pasta mixture; toss gently to combine. Refrigerate, covered, until served. Enjoy!

Three Cheese Baked Macaroni

1 pkg. (16 oz.) elbow macaroni
6 Tbls. butter
1/2 cup all-purpose flour
4 cups milk
4 cups (16 oz.) shredded Gruyere cheese (can substitute Swiss Cheese)
2 cups (8 oz.) shredded Cheddar Cheese (use preferred sharp)
2 tsp. salt
3/4 tsp. pepper
1/4 tsp. ground nutmeg
1 1/3 cups panko bread crumbs
1/3 cup grated Parmesan cheese
2 Tbls. butter, melted

Preheat oven to 350 degrees. Cook macaroni in a 6-qt. pot according to package directions for al dente. Drain and return to pot. In a large saucepan, melt 6 Tbls. butter over medium heat. Stir in flour until smooth, whisk in milk (better if milk is warmed beforehand). Bring to boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat, stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni and toss till coated. Transfer mixture to a greased 13x9-inch baking dish. Toss panko bread crumbs with Parmesan cheese and melted butter. Sprinkle bread & cheese crumb mixture over casserole. Bake, uncovered, 30-40 minutes or until bubbly and golden brown. Enjoy!

Deviled Egg Macaroni Pasta Salad

1/2 cup thinly sliced red onion
1/4 cup cider vinegar
1 tsp. sugar
8 oz. dried elbow macaroni
12 hard cooked eggs
1/2 cup mayonnaise
3 Tbls. Dijon mustard
1 Tbls. water
1/2 tsp salt
1/2 tsp. paprika
1/4 tsp. pepper
1 1/2 cups very thinly sliced celery
1/2 cup chopped sweet pickles

In a saucepan combine onion, vinegar, and sugar. Bring to simmering, stirring occasionally. Remove from heat. Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Meanwhile, coarsely chop one of the eggs. Halve the remaining eggs; separate yolks from whites. Coarsely chop eggs whites, set aside. For dressing, place yolks in a medium bowl; mash with a fork. Stir in vinegar mixture, mayonnaise, mustard, the water, the salt, paprika, and the 1/4 tsp. pepper. In a large bowl combine macaroni, the reserved egg whites, celery, and pickles. Add dressing; toss gently to coat. Top with the reserved chopped egg; sprinkle with additional paprika and/or pepper. Serve immediately or cover and chill for up to 6 hours. Enjoy!

Reuben Crescent Bake

2 tubes (8 oz. each) refrigerated crescent rolls
1 lb. sliced Swiss cheese
1 1/4 lbs. sliced deli corned beef
1 can (14 oz.) sauerkraut, rinsed & well drained
2/3 cup Thousand Island dressing
1 egg white, beaten
3 tsp. caraway seeds

Unroll one tube of crescent dough into one long rectangle; seal seams and perforations. Press onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 375 degrees for 8-10 minutes or until golden brown. Layer with half of the cheese and all of the corned beef. Combine sauerkraut and salad dressing; spread over beef. Top with remaining cheese. On a lightly floured surface, press or roll second tube of crescent dough into a 13-in. x 9-in. rectangle, sealing seams and perforations. Place over cheese. Brush with egg white; sprinkle with caraway seeds. Bake for 12-16 minutes or until heated through and crust is golden brown. Let stand for 5 minutes before cutting. Enjoy! :o)

Easy Cheesy Breadsticks

1  (10 oz.) can prepared pizza crust
1 Tbls. butter, melted
1/2 cup provolone cheese shredded
1 Tbls. Parmesan cheese
1 Tbls. dried basil
1/4 tsp. garlic salt

Preheat oven to 425 degrees. Unroll pizza dough onto a greased cookie sheet and brush with butter. Sprinkle cheeses and spices evenly over the dough. With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips. Do not separate strips. Bake for 10-12 minutes or until light golden brown. Recut along each strip and remove from cooking sheet. Serve sticks with warm marinara sauce. Enjoy!

Chipped Beef on Toast

1 (4.5 oz.) pkg. dried beef

1/2 cup butter

1/2 cup flour

4 cups milk

ground pepper to taste

 

Cut beef into ribbons or pieces. Melt butter in pan on medium heat. Mix in flour and pepper with a whisk or fork. Slowly add milk, mixing constantly. Bring to simmer and add beef. Simmer for five minutes. Serve over toast. Enjoy!

 

 

 



Stuffed Crust Pizza Bites

2 (10 oz.) cans refrigerated pizza crust
8 oz. mozzarella cheese, cut into 48 cubes
48 slices (3 oz.) pepperoni
¼ cup olive or vegetable oil
1 ½ tsp. dried Italian seasoning
2 Tbls. grated Parmesan cheese
1 (14 oz.) jar pizza sauce, heated

Heat oven to 400 degrees. Spray two 9-inch pie pans or one 13x9-inch pan with nonstick cooking spray. Remove dough from both cans. Unroll dough; starting at center, press out each dough rectangle with hands to form 12x8-inch rectangle. Cut each rectangle into 24 squares. Top each square with cheese cube and pepperoni slice. Wrap dough around filling to completely cover; firmly press edges to seal. Place seam side down with sides touching in sprayed pan. In small bowl, combine oil and Italian seasoning; mix well. Drizzle over filled dough pans. Sprinkle with Parmesan cheese. Bake at 400 degrees for 16 to 22 minutes or until golden brown. Serve warm with warm pizza sauce.

Marinated Vegetable Salad

1 can (14 1/2 oz.) ready to serve clear vegetable broth
1 Tbls. sugar
1/2 tsp. thyme
1/4 tsp. garlic powder
1/8 tsp. pepper
2 cups cauliflower (broken into flowerets)
2 cups broccoli (broken into flowerets)
1 1/2 cup cut green beans
2 medium carrots, sliced
1/4 cup vinegar
2 Tbls. fresh parsley, chopped

In 3-quart saucepan, combine broth, sugar, thyme, garlic powder and pepper; add cauliflower, broccoli, green beans and carrots. Cover; over medium-high heat, heat to boiling. Stir. Cook 1 minute or until vegetables are tender-crisp. Add vinegar and parsley. Spoon mixture into large shallow serving  dish. Cover and refrigerate 12 hours or overnight. Serve with slotted spoon. Enjoy!

Homemade Peanut Butter Cups

2 full sheets graham crackers 1/4 teaspoon salt
1/2 cup peanut butter
2 tablespoons honey
12 ounces semisweet chocolate, chopped

Line a 12-cup mini-muffin pan with small paper cups. Process crackers and salt in a food processor until ground. Transfer to a bowl; stir in peanut butter and honey. Chill for 10 minutes.  Line a plate with plastic wrap. Divide peanut butter mixture into 12 1-Tbsp. balls.  Flatten slightly. Place on plate; cover with plastic wrap and chill.. Place chocolate in a bowl set over a pan of simmering water.  Stir until chocolate is smooth.  Remove from heat; let cool slightly. Spoon 1 tsp. chocolate into each cup. Spread over bottoms and halfway up sides of paper. Chill until hardened, about 30 minutes. (Keep remaining chocolate at room temperature.) Press a peanut butter disk into each shell. Spoon 1 Tbsp. chocolate over disk. Spread over top. Chill until firm, about 1 hour. Keep refrigerated until ready to serve. Enjoy!

Lime Bundt Cake

1 box lemon cake mix
1 (3 oz.) pkg. lime-flavored jello
5 eggs
1/2 cup vegetable oil
1/2 cup butter (1 stick)
3/4 cup orange juice
2 cups powdered sugar
1/2 cup fresh lime juice (about 4 limes)

Preheat oven to 350 degrees. Grease and flour bundt pan. In large bowl, stir together cake mix and lime jello. Combine eggs, oil, orange juice and 1 Tbls. lime juice in blender for about 5 minutes. Gradually add to dry mixture and beat for 4 to 5 minutes with electric mixer. Pour into bundt pan and bake 40-45 minutes or until toothpick inserted comes out clean. Cool for about 10-15 minutes. Flip onto serving plate. Prick holes using wooden skewer all over cake. Make glaze by combining powdered sugar with remaining lime juice and bleat till smooth. Pour over warm cake. Enjoy!

My friend Barb at work brought this cake in and it is so sinfully delicious - I just had to have the recipe. :o)

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!