Eggs with Hats on Top

This is just another way my grandma use to fix eggs for me when I was little. I still eat them this way today.

Ingredients:

• 2 eggs
• 2 slices white bread
• 2 tablespoons butter

Directions:

1. With drinking glass turned upside down cut a hole in the center of your bread slices.
2. Save the circle you cut out of the center of the bread.
3. In frying pan over medium high heat, melt butter.
4. Put bread slices in skillet along with the circles you cut out of the center of the bread.
5. Crack an egg in each of the holes of bread.
6. Cover skillet for a minute or two or just until egg is starting to set up, and when bottom of bread is browned, then turn and fry on other side until browned.
7. Make sure you turn your little circles of bread over also.
8. Serve with your little circles of bread on top of the egg.
9. Season to taste.

No-Bake Rice Krispies Peanut Butter Granola Bars (Lower-Fat)

This is a delicious lower fat bar if using reduced-fat peanut butter, these are perfect for kid's lunch boxes, feel free to add in some chopped nuts or sunflower seeds or coconut in place of the raisins,

Ingredients:

• 1 1/2 cups Rice Krispies (for a firmer bar increase up to 2 cups)
• 1 1/2 cups quick-cooking oats
• 1/2 cup brown sugar, packed
• 1/2 cup dark corn syrup or 1/2 cup light corn syrup or 1/2 cup honey
• 1/2 cup reduced-fat peanut butter (or can use regular peanut butter)
• 1 teaspoon vanilla
• 1/2 cup dark raisin (or can use either 1/2 cup chopped nuts or 1/2 cup seeds or 1/2 cup coconut)
• 1/3 cup mini chocolate chip (to prevent melting refrigerate or freeze the chocolate chips before mixing in)

Directions:

1. lightly grease 11 x 7-inch, can use a 13 x 9-inch baking dish but you will have a thinner bar.
2. In a large bowl combine Rice Krispies cereal, oats and raisins.
3. In a saucepan stir the corn syrup or honey and brown sugar until just at a boil.
4. Immediately remove from heat and stir in the peanut butter and vanilla until well combined.
5. Pour over the dry ingredients in the bowl; mix to combine.
6. Mix in mini chocolate chips (if using) work fast the mixture hardens quickly.
7. Transfer the mixture into prepared baking dish, then using slightly wet hands push evenly down into the pan.
8. While the mixture is still soft, for easier slicing take a sharp knife and slice into desired size bars.
9. Chill until firm.

Interesting Crock Pot Chicken

So simple, and so good! Add a veggie or salad and dinner's done! I like to serve this over rice, but it is equally as tasty over cooked egg noodles.

Ingredients:

• 2 (1 ounce) envelopes dry ranch dressing mix
• 6 boneless skinless chicken breasts
• 12 ounces thinly sliced mushrooms (more if you want)
• 2 tablespoons butter
• 1 (14 1/2 ounce) can chicken broth
• 2 (10 1/2 ounce) cans condensed cream of mushroom soup
• 8 ounces cream cheese
• 2 garlic cloves, minced
• salt
• black pepper

Directions:

1. Mix together dressing mix, chicken, mushrooms, butter, and chicken broth in crock pot.
2. Cook on high 5-6 hours.
3. About 1 hour prior to serving, mix mushroom soup, cream cheese, and garlic; add to crock pot.
4. Cook on high for 1 more hour.
5. Season with salt and pepper to taste, and serve over rice or noodles.

Barefoot Contessa's Oven Roasted Bacon

This is the best way to cook bacon. It cooks more evenly this way and more importantly, it requires little attention. The most wonderful part is you don't have grease spatters on your stove!

Ingredients:

• 8 -10 slices centre cut apple-smoked bacon
• black pepper (optional)

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. Place a sheet of parchment paper on a sheet pan.
3. Lay the bacon on top of the parchment paper.
4. Bake for 15 to 20 minutes until the bacon is really crispy.
5. Drain on paper towels and serve.

The Best Apple Pie Muffins Ever

I got this recipe from a friend. I make these often and take them to many potlucks, office parties, the cottage, picnics, children's lunch and the list goes on.

Ingredients:

• 1/2 cup firmly packed brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1 teaspoon cinnamon

Muffins

• 1 1/2 cups firmly packed brown sugar
• 2/3 cup vegetable oil
• 1 egg
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 2 cups diced peeled firm tart apples (such as Spy, Granny Smith)

Directions:

1. cinnamon could be added to the batter ( about 1 teaspoon or less).
2. Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.
3. Muffins: In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
4. In a separate bowl, sift together flour, soda and salt.
5. Stir oil mixture into flour mixture alternately with buttermilk.
6. Fold in apples, mixing just until combined.
7. Spoon into greased muffin cups filling 3/4 full.
8. Sprinkle topping over evenly.
9. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Strawberry Coffee Cake

Good for a special occasion breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 egg, beaten
• 1/2 cup milk
• 1 teaspoon vanilla (optional)
• 2 tablespoons butter, melted
• 1 1/2-2 cups sliced fresh strawberries

Topping

• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup cold butter
• 1/4 cup chopped pecans

Directions:

1. In a mixing bowl, add the flour, sugar, baking powder and salt; stir to mix.
2. In a second bowl, add the egg, milk and butter; stir to mix; add to dry ingredients and stir just until moistened.
3. Pour mixture into a greased 8-inch square baking dish.
4. Place strawberries evenly over the top of batter.
5. To make the topping: Combine the flour and sugar in a bowl.
6. With a pastry blender, cut in the butter until consistency of coarse crumbs.
7. Stir in pecans.
8. Sprinkle mixture evenly over the strawberries.
9. Bake at 375° for 30-35 minutes or until wooden pick comes out clean.

Breakfast Shepherd's Pie

Ready, Set, Cook! Special Edition Contest Entry: Breakfast Shepherd's Pie, how can you beat it?

Ingredients:

• 6 cups Simply Potatoes Diced Potatoes with Onion
• 6 slices bacon
• 6 eggs
• 1 cup red bell pepper
• 1/4 cup green onion, diced
• 1/4 cup feta
• 1 cup shredded cheddar cheese
• 1 tablespoon salt
• 1 tablespoon pepper
• 1 tablespoon paprika
• 1/4 cup canned chopped jalapeno
• 1 tablespoon onion powder
• 2 (12 ounce) cans corn beef hash
• 2 tablespoons olive oil
• 1 garlic clove

Directions:

1. Cook 6 slices of bacon until crisp, drain on paper towel.
2. Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.
3. Mix 6 eggs in a bowl.
4. Salt and pepper to taste.
5. Crumble in feta to taste.
6. Crumble in 6 slices bacon.
7. Add cooked green onion and garlic to egg mixture.
8. Mix up egg mixture and ingredients and pour into 8x8 casserole dish.
9. Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
10. Chop up Red Pepper.
11. Heat up olive oil in pan.
12. Cook Simply Potatoes Diced Potatoes.
13. Add chopped red pepper.
14. Add jalapenos to taste (optional).
15. Salt and pepper to taste.
16. Add paprika.
17. Add onion powder.
18. Mix all up until potatoes are cooked.
19. Cook up 2 cans of beef hash in another pan.
20. Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
21. Next pour potato mixture on top of hash.
22. Cover the top of potatoes with shredded cheddar cheese.
23. Put back in oven for 5-10 minutes or until cheese is melted.

Mini Pigs-In-A-Blanket

These pigs in a blanket are SO easy and because they're bite-sized, people eat them up quickly!

Ingredients:

Little Smokies sausage
crescent roll
parmesan cheese
garlic salt

Directions:

Preheat oven according to directions on crescent roll package.
Unroll but leave intact 2 triangles of crescent rolls.
Pinch seam together and cut lengthwise into 5 strips and then cross-wise to make 10 strips.
Roll each strip around one sausage and place in baking pan that has been sprayed with non-stick cooking oil.
Sprinkle each pig with parmesan and garlic salt.
Bake according to crescent roll package directions.

TSR Version of Starbucks Pumpkin Scones by Todd Wilbur

These are great for the holidays...or any other time of the year

Ingredients:

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons cold butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half
• 1 large egg

Powdered Sugar Glaze

• 1 cup powdered sugar
• 1 tablespoon powdered sugar
• 2 tablespoons whole milk

Spiced Glaze

• 1 cup powdered sugar
• 3 tablespoons powdered sugar
• 2 tablespoons whole milk
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 pinch ginger
• 1 pinch ground cloves

Directions:

1. TO MAKE THE SCONES:.
2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper.
3. Combine flour, sugar, baking powder, salt, and spices in a large bowl. Using a pastry knife, fork, or food processor, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter are obvious. Set aside.
4. In a separate bowl, whisk together pumpkin, half and half, and egg. Fold wet ingredients into dry ingredients. Form the dough into a ball.
5. Pat out dough onto a lightly floured surface and form it into a 1-inch thick rectangle (about 9 inches long and 3 inches wide). Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal portions. Cut those three slices diagonally so that you have 6 triangular slices of dough. Place on prepared baking sheet.
6. Bake for 14 to 16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.
7. TO MAKE THE PLAIN GLAZE:.
8. Mix the powdered sugar and 2 tbsp milk together until smooth.
9. When scones are cool, use a brush to paint plain glaze over the top of each scone.
10. AS THAT WHITE GLAZE FIRMS UP, MAKE THE SPICED ICING:.
11. Combine the ingredient for the spiced icing together. Drizzle this thicker icing over each scone and allow the icing to dry before serving (at least 1 hour). A squirt bottle works great for this, or you can drizzle with a whisk.

Arabian Pita Bread

This doesnt taste exactly like arabian pita, but it is close. So quick and easy, and tastes better with arabian dishes (hummous, falafel, shawerma, etc).


Ingredients:

1 tablespoon instant yeast
1 1/2 cups water
1 -2 teaspoon sugar
3 cups flour
1 tablespoon nonfat dry milk powder
1/2 teaspoon salt
6 tablespoons oil

Directions:

Mix yeast, water and sugar.
Set aside.
In a large bowl, combine flour, dried milk and salt.
Pour in the oil and yeast/water mixture and stir well.
You might need to add more flour or water, depending on the absorbency of the flour.
Knead dough briefly, divide into 18 egg sized balls.
Place on a floured surface, cover and let rest for 15-30 minutes.
Roll one ball out and cook in a skillet until large "bubbles" form.
Flip pita over and cook the other side for a few more minutes.
I flatten it out with a spatula.
Keep bread warm (wrap in a towel or place in a ziploc bag) while cooking the rest of the bread.
These freeze well.

Vanilla-Scented Granola

Great snack for everyone, or the for kids lunches or even as an after school treat! Serve for breakfast with yogurt and fruit or over ice cream for dessert.

Ingredients:

• vegetable oil cooking spray
• 4 cups old fashioned oats
• 1 cup sliced almonds
• 1/2 cup golden brown sugar, packed
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/3 cup vegetable oil
• 1/4 cup honey
• 2 tablespoons sugar
• 4 teaspoons vanilla extract

Directions:

1. Position rack to middle of oven and preheat to 300*.
2. Lightly spray large baking sheet with nonstick spray.
3. Mix next 5 ingredients in large bowl.
4. combine oil, honey and sugar in small saucepan; bring to simmer over medium heat.
5. Remove from heat; stir in vanilla.
6. Pour hot liquid over oat mixture; stir well.
7. Using hands, toss mixture until thoroughly mixed.
8. Spread granola on prepared baking sheet.
9. Bake until golden brown, stirring occasionaly, about 30 minutes (but check after 20).
10. Transfer sheet to rack; cool granola completely.
11. (Can be made two weeks ahead. Store in airtight container at room temperature.) Makes about 8 cups.

Glazed Cinnamon Rolls - Bread Machine

The bread machine makes these rolls easy! I usually make them at night and refrigerate them to bake for the next day's breakfast.

Ingredients:

• 3/4 cup water, plus
• 2 tablespoons water
• 2 tablespoons unsalted butter, softened
• 2 1/2 cups bread flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 1 teaspoon bread machine yeast

FILLING

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

GLAZE

• 1 cup powdered sugar
• 1/2 teaspoon vanilla
• 1 -2 tablespoon milk

Directions:

1. Place water, 2 Tablespoons butter, bread flour, 1/4 cup white granulated sugar, salt and yeast in the bread machine and start on dough cycle.
2. Once dough is complete, roll out into a 9" square on a lightly floured surface.
3. Mix 1/3 cup sugar and 2 teaspoons ground cinnamon together (I mix it in a measuring cup).
4. Spread 2 Tablespoons softened margarine over the dough and sprinkle with the cinnamon mixture.
5. Roll up tightly into a log and pinch the edges to seal.
6. Cut into 1" slices and place in a greased 9"x9"x2" square pan (brownie pan).
7. Cover loosely with plastic wrap and let rise 1 hour or so until double, OR in refrigerator overnight if making for breakfast.
8. Preheat oven to 375°F and bake 20 minutes or until golden brown.
9. Mix powdered sugar, vanilla and milk to make glaze, drizzle over rolls and serve warm.

Allrighty then Scrambled Eggs

I saw this on Paula's Home Cooking and had to share! Allrighty then!

Ingredients:

• 8 eggs
• 2 tablespoons sour cream
• 1 tablespoon water
• salt & freshly ground black pepper
• 2 tablespoons butter
• 1/2-3/4 cup grated cheddar cheese (I use sharp)

Directions:

1. In a medium size bowl, beat eggs, sour cream, water, and salt and pepper until fluffy.
2. Using a nonstick frying pan, melt butter and cook eggs over low heat, stirring occasionally.
3. Stir in the cheese.
4. Cook until you reach desired consistency.
5. Serve hot with biscuits!
6. Enjoy!

Light and Fluffy Pumpkin Pancakes

These little beauties are a beautiful color and will keep you full for hours after eating just one serving.

Ingredients:

• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 pinch clove
• 1 cup 1% low-fat milk (can be any kind)
• 6 tablespoons canned pumpkin puree
• 2 tablespoons melted butter
• 1 egg

Directions:

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
3. Fold mixture into dry ingredients.
4. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake.
5. Cook pancakes about 3 minutes per side. Serve with butter and syrup.
6. Makes about six 6-inch pancakes.

Individual Cream Cheese Danish

Small danishes that make a great addition to a brunch buffet.

Ingredients:

• 2 (10 ounce) cans crescent roll dough
• 1 (8 ounce) package cream cheese, diced
• 1/2 cup white sugar
• 1 teaspoon lemon juice
• 3/4 teaspoon vanilla extract
• 1 teaspoon sour cream
• 1 cup confectioners' sugar
• 1 tablespoon milk
• 1 tablespoon butter, softened

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Slice (unrolled) crescent roll dough into 1/4 inch slices (as if making slice-and-bake cookie dough).
3. Place slices of dough on cookie sheet and make slight indention in the middle.
4. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
5. Add a tablespoon of filling to each roll.
6. Bake in preheated oven for 15 to 20 minutes.
7. In a small bowl, stir together confectioners' sugar, milk and butter.
8. After Danish has cooled, drizzle with icing.

Ramen Noodle Egg Foo Yung

I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special.

Ingredients:

1 (3 ounce) package ramen noodles (I think chicken is the best but I like oriental flavored, occasionally)
3 tablespoons butter, divided
2 large eggs
2 green onions, finely chopped
1/2 teaspoon sesame oil
1/2 teaspoon soy sauce
1/2 teaspoon baking powder

Directions:

Cook ramen noodles according to package instructions and drain well in a colander.
Whisk eggs, onions, 1/2 of the seasoning packet, sesame oil, soy sauce, and baking powder with a fork in a small bowl and set aside.
Heat butter on med high heat in an 8 inch nonstick skillet.
Add drained noodles to butter and brown lightly about two or three minutes. Do not stir.
Pour whisked egg mixture over noodles and gently incorporate, don't really stir, just sort of mix it gently and let the egg set enough to flip the egg patty over.
Flip the patty over and cook the other side until the egg is set, about two minutes.
Flip over again and cook about 1 minute more.
Serve with soy sauce if you wish or an egg foo yung sauce.
** if you are egg foo yung/patty flipping challenged I have two possible solutions for you.
1.Use duonyte's suggestion and flip a small patty into a larger pan. I have done that and it works very well.
2. I have also used tuna cans as a foo yung mold. Cut out the top and bottom of a large can of tuna with a can opener -- three tuna can molds will fit into a large nonstick skillet and they are the perfect size to flip. (spray the insides of the cans with cooking spray!) Then you have three smaller patties instead of one huge bulky one. The cooking time will be affected -- but when the egg is set it is done. It isn't rocket science.

World's Best Cinnamon Raisin Bread (Not Bread Machine)

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking.

Ingredients:

• 1 1/2 cups milk
• 1 cup warm water (must be between 110-115 degrees)
• 2 (1/4 ounce) packages active dry yeast
• 3 eggs
• 1/2 cup white sugar
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup raisins
• 8 cups all-purpose flour
• 2 tablespoons milk
• 1 cup white sugar
• 3 tablespoons ground cinnamon
• 2 tablespoons butter, melted (approx.)

Directions:

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2. Remove from heat.
3. Let cool until lukewarm, about 120-125 degrees.
4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5. Knead the dough on a lightly floured surface for a few minutes until smooth.
6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11. Roll up tightly (the long way).
12. The roll should be about 3 inches in diameter.
13. Cut into thirds, and tuck under ends and pinch bottom together.
14. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15. Let rise in warm place, uncovered, again for about an hour.
16. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17. Remove from oven and let cool on rack.
18. Take melted butter and spread over tops of loaves.
19. After about 20 minutes, lay loaves on their sides and remove from pans.
20. Allow to cool before slicing.

Grandma's Soft Sugar Cookies

Not sweet. Great with coffee or tea.

Ingredients:

• 2 large eggs
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 3/4 cup white sugar
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt

Directions:

1. Beat together eggs, oil, vanilla and sugar; add flour, baking powder and salt and mix well.
2. Drop by heaping teaspoon approx 3" apart on an ungreased cookie sheet.
3. Flatten with bottom of glass moistened with water and dipped in sugar.
4. Bake at 400°F for 6-10 minutes or just until lightly golden.

Breakfast Casserole Supreme

This is a wonderful almost do ahead breakfast. Great for company or Christmas morning.

Ingredients:

• 1/4 cup margarine
• 1 small sweet onion, chopped
• 1 small green pepper, chopped
• 2 -3 medium tomatoes, chopped
• 1 (24 ounce) bag frozen hash brown potatoes
• 12 eggs, beaten
• 1/2 lb cubed ham or 1/2 lb thin sliced ham or 1/2 lb cooked crumbled bacon or 1/2-1 lb sausage
• 3 cups cheddar cheese, shredded

Directions:

1. Melt margarine and place in the bottom of 9" by 13" baking pan.
2. Spread potatoes (still frozen is okay) in bottom of the pan.
3. Sprinkle chopped vegetables over potatoes.
4. Add salt and pepper to taste.
5. Sprinkle meat over potatoes and vegetables.
6. Note: At this point you may continue or casserole may be refrigerated overnight.
7. Pour beaten eggs over potatoes.
8. Bake at 350 degrees for 45 minutes.
9. Remove from oven and sprinkle cheese evenly over top.
10. Bake another 5-10 minutes or until cheese is hot and bubbly.
11. Remove from oven and let set for approximately 5 minutes.
12. Cut into 2.5"-3" squares and serve with a spatula. Enjoy.

Secretly Delicious Spinach Pie

The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted!

Ingredients:

• 5 jumbo eggs (or 7 large eggs)
• 2 tablespoons milk
• 3 roasted garlic cloves, crushed
• 1/4 teaspoon lemon pepper
• 1 dash salt
• 3 slices cooked bacon, chopped (optional)
• 1 large flour tortilla
• 1 1/2 cups any blend shredded cheese
• 3 cups fresh spinach

Directions:

1. Mix the first six ingredients (eggs, bacon, milk, garlic, lemon pepper and salt) in a bowl. Set aside.
2. Lay the flour tortilla in a glass pie dish, press gently - does not need to lay perfectly flat against dish. I don't spray it prior and have never had any issues with it sticking. Especially when made using a glass pie pan.
3. Sprinkle only 1/2 cup cheese on tortilla.
4. Sprinkle remaining cheese and the spinach onto tortilla in layers, and press gently. I don't chop or tear the spinach but you might opt to do this.
5. Pour egg mixture evenly over spinach, be careful not to pour any outside of tortilla as this causes it to stick to pan.
6. Bake in oven at 365 degrees for 35 to 45 minutes. Insert fork in center and it should come out clean.
7. Use sharp knife to cut into pie slices and serve hot.
8. Other options: Instead of garlic, you can use 1/4 cup onions. For added flavor, serve with homemade salsa.

Baked Ham and Cheese Omelet Roll

This is an easy way to serve omelets. In our house, it takes me forever to make breakfast on the stove top! Baking this is soooo much easier.

Ingredients:

• 6 eggs
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cooked ham, chopped or 9 slices of any deli ham
• 1 cup shredded sharp cheddar cheese

Directions:

1. Preheat oven to 450 degrees.
2. Beat eggs and milk until fluffy.
3. Add flour, salt and pepper and beat or whisk until smooth.
4. Pour into a buttered or greased 9 x 13 baking dish or pan.
5. Bake for 10 - 15 minutes or until eggs are just about set (Keep an eye on them at the 6 minute mark -- depending on your oven, they could set that fast!).
6. Sprinkle with chopped ham or lay slices of ham evenly on top.
7. Sprinkle with cheese.
8. Bake for about 5 minutes more or until cheese is melted.
9. Starting at short side, roll up omelet while still in pan.
10. Place seam side down on serving dish.
11. Cut into slices.

Amish Baked Oatmeal

I found this recipe in a Taste of Home magazine. This tasted like an oatmeal cookie.

Ingredients:

• 1 1/2 cups quick-cooking oatmeal
• 1/2 cup sugar
• 1/2 cup milk
• 1/4 cup melted butter or 1/4 cup margarine
• 1 egg
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Grease a 13 x 9 x 2 baking pan.
3. Combine all ingredients together.
4. Spread on prepared baking pan.
5. Bake for 25-30 minutes or until the edges are golden brown.
6. Immediately spoon into a bowl.
7. Top with warm milk, fresh fruit or brown sugar if desired.

Ground Beef Gyros

This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.

Ingredients:

• 1 (8 ounce) container plain yogurt
• 1/3 cup chopped seeded cucumber
• 2 tablespoons finely chopped onions
• 1 garlic clove, minced
• 1 teaspoon sugar

Filling

• 1 lb lean ground beef (I use ground turkey)
• 1 1/2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt (optional)
• 3/4 teaspoon pepper
• 4 pita breads
• 3 cups shredded Lettuce
• 1 large tomato, chopped
• 1 small onion, chopped

Directions:

1. In a bowl, combine first 5 ingredients.
2. Cover and refrigerate.
3. In separate bowl, combine ground beef and seasonings.
4. Mix well.
5. Shape into 4 patties.
6. Grill, covered, (you can also use a toaster oven or broil these) over medium to high heat for 10 to 12 minutes or until meat is no longer pink, turning once.
7. Cut patties into thin slices.
8. Stuff into pitas.
9. Add lettuce, tomato, and onion.
10. Serve with yogurt sauce.

Cottage Cheese Roast

Great vegetarian comfort food! Don't be fooled by the ingredients; the flavor is very much like meatloaf. Kitchen alchemy at its finest!

Ingredients:

• 1 (16 ounce) carton cottage cheese
• 4 eggs, beaten
• 1/4 cup vegetable oil
• 1 (1 ounce) envelope dry onion soup mix
• 1 cup finely chopped walnuts
• 1 1/2-2 1/2 cups corn flakes (I use Special K Whole Grain)
• 1/4 cup chopped onion

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease a loaf pan.
3. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion.
4. Spoon into prepared pan.
5. Bake for 60 to 70 minutes.
6. Let the 'roast' rest for 5 to 10 minutes; turn out onto serving platter.

Award Winning Chili

This recipe was award winning for me too. I took it to the ice bowl, which is an annual fund raiser put on by our disc golf club.

Ingredients:

• 1 lb ground venison or 1 lb ground beef or 1 lb ground turkey
• 2 onions, diced
• 1 green pepper, diced
• 1 tablespoon jalapeno, finely chopped
• 1 (14 ounce) can Mexican-style tomatoes (like Rotel)
• 2 (8 ounce) cans tomato sauce
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon paprika (smoked if you can find it)
• 1 (14 ounce) can kidney beans, drained and rinsed
• 1 (14 ounce) can black beans, drained and rinsed
• 1 cup water

Toppings

• sour cream
• cheddar cheese
• green onion

Directions:

1. Cook ground meat with onions and peppers in dutch oven.
2. Drain excess grease and add tomatoes, seasonings, and water, bring to a boil.
3. Add beans, cover and simmer 1-2 hours.
4. Serve with toppings.

Greek Moussaka

Being Greek born I have tried my share of moussaka recipes over the years, this is a basic easy recipe I have been making for years and still make often, it has remained a huge family favorite, I have served this many times to guests for a dinner parties

Ingredients:

• 2 medium eggplants
• olive oil (as needed)
• 1 lb lean ground beef (or can use ground lamb)
• 2 medium onions, peeled and chopped
• 2 tablespoons fresh minced garlic (or to taste, I use lots!)
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried oregano (or to taste)
• 1 teaspoon salt, divided (or to taste, I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)

CHEESE SAUCE

• 3 tablespoons butter
• 1/2 teaspoon salt (I use seasoned salt)
• 1/2 teaspoon fresh ground black pepper (or to taste)
• 2 tablespoons flour
• 1 cup half-and-half cream
• 1 egg
• 1/2 cup grated parmesan cheese (can use more)

Directions:

1. Grease a 9 x 9-inch baking pan although you could use a 13 x 9 pan using a smaller pan will result in a thicker casserole.
2. Peel the eggplants then slice 1/4-inch thick (or a little thicker won't hurt).
3. Brush cookie sheet with olive oil.
4. Coat each side of sliced eggplant with olive oil then season slices with salt and freshly ground pepper (I use seasoned salt for this and use as much pepper as desired).
5. Place the eggplant slices on cookie sheet; broil under the broiler until brown; turn and broil the other side, brushing with oil if needed; repeat with all eggplant slices.
6. In the bottom of the prepared baking dish arrange half of the eggplant slices.
7. In a large skillet, combine beef and onions; cook stirring until the beef is no longer pink and the onions are soft; drain fat.
8. Add in the garlic, tomato sauce, oregano, 1/2 tsp salt and black pepper to taste; pour mixture over eggplant slices.
9. Arrange the remaining eggplant slices over the beef mixture.
10. PREPARE THE CHEESE SAUCE: Melt the butter in a saucepan, whisk in flour, 1/2 tsp salt and pepper to taste; gradually stir in half and half or milk, cook and stir over medium heat until thick and bubbly.
11. In a small bowl, beat egg; stir in some of the hot sauce, then add egg to sauce mixture, mix well; add in Parmesan cheese, and stir again.
12. Pour the cheese sauce over mixture in baking dish.
13. Bake in a preheated 350 degree F oven for 45 minutes.
14. Cut into squares.
15. Note: If doubling this recipe to serve 8 it is best to make two separate casseroles instead of one larger one.

Easy Stove-Top Macaroni & Cheese

An easy way to do macaroni and cheese when there is little time until dinner. No baking required.

Ingredients:

• 8 ounces elbow macaroni
• 1/4 cup butter
• 1/4 cup flour
• 1/2 teaspoon salt
• 1 dash black pepper
• 2 cups milk
• 2 cups shredded cheddar cheese or 8 ounces cheddar cheese

Directions:

1. Cook macaroni according to package directions.
2. In medium saucepan, melt butter over medium heat; stir in flour, salt and pepper; slowly add milk.
3. Cook and stir until bubbly.
4. Stir in cheese until melted.
5. Drain macaroni; add to cheese sauce; stir to coat.

Aloo Gobi

Great aloo gobi recipe from the film Bend It Like Beckham

Ingredients:

• 1/4 cup vegetable oil
• 1 large onion, peeled and cut into small pieces
• 1 bunch fresh coriander, separated into stalks and leaves and roughly chopped
• 1 small green chili, chopped into small pieces (or one teaspoon chili powder)
• 1 large cauliflower, leaves removed and cut evenly into eighths
• 3 large potatoes, peeled and cut into even pieces
• 2 (8 ounce) cans diced tomatoes
• fresh ginger, peeled and grated
• fresh garlic, chopped
• 1 teaspoon cumin seed
• 2 teaspoons turmeric
• 1 teaspoon salt
• 2 teaspoons garam masala

Directions:

1. Heat vegetable oil in a large saucepan.
2. Add the chopped onion and one teaspoon of cumin seeds to the oil.
3. Stir together and cook until onions become creamy, golden, and translucent.
4. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt.
5. Add chopped chillis (according to taste) Stir tomatoes into onion mixture.
6. Add ginger and garlic; mix thoroughly.
7. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan).
8. Ensure that the potatoes and cauliflower are coated with the curry sauce.
9. Cover and allow to simmer for twenty minutes (or until potatoes are cooked).
10. Add two teaspoons of Garam Masala and stir.
11. Sprinkle chopped coriander leaves on top of the curry.
12. Turn off the heat, cover, and leave for as long as possible before serving.

Pineapple-Black Bean Enchiladas

YOU WILL LOVE this Healthy, Low Fat, High Fiber, Vegetarian, Easy to make, And TASTE SO GOOD Recipe.

Ingredients:

• 2 teaspoons vegetable oil
• 1 large yellow onion, chopped (about 1 cup)
• 1 medium red bell pepper, chopped (about 1 cup)
• 1 (20 ounce) can pineapple tidbits, drained
• 1/3 cup pineapple juice, reserved
• 1 (15 ounce) can progresso black beans, drained, rinsed
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 1 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 3 cups shredded low-fat cheddar cheese (12 oz)
• 1 (10 ounce) can Old El Paso mild enchilada sauce
• 8 whole wheat flour tortillas (8 or 9 inch)
• 1/2 cup reduced-fat sour cream
• 8 teaspoons chopped fresh cilantro

Directions:

1. Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, heat oil over medium heat. Add onion and bell pepper; cook 4 to 5 minutes or until softened. Stir in pineapple, beans, green chiles and salt. Cook and stir until thoroughly heated. Remove skillet from heat. Stir in 1/2 cup cilantro and 2 cups of the cheese.
2. Spoon and spread 1 tablespoon enchilada sauce onto each tortilla. Spoon about 3/4 cup vegetable mixture over sauce on each. Roll up tortillas; place seam side down in baking dish.
3. In small bowl, mix reserved 1/3 cup pineapple juice and remaining enchilada sauce; pour over entire surface of enchiladas in dish. Sprinkle with remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray; place sprayed side down over baking dish and seal tightly.
4. Bake 35 to 40 minutes, removing foil during last 5 to 10 minutes of baking, until cheese is melted and sauce is bubbly. Top each baked enchilada with 1 tablespoon sour cream and 1 teaspoon cilantro.
5. High Altitude (3500-6500 ft): Bake 40-45 minutes, removing foil during last 5 - 10 minutes of baking.

Mini Tacos

These can be a easy appetizer or a light dinner.

Ingredients:

• 24 wonton wrappers
• 1 lb hamburger
• 1 (1 1/4 ounce) package taco seasoning
• 1/2 cup salsa or 1/2 cup picante sauce
• 3 tablespoons salsa
• 1 cup shredded cheese (cheddar is good, but a Mexican blend would be good too)
• sour cream (optional)
• olive (optional)
• guacamole (optional)

Directions:

1. Cook hamburger until browned.
2. Drain the fat and stir in taco mix and 1/2 cup salsa/picante sauce.
3. Simmer for 3-5 minutes.
4. Press wonton wrappers into mini muffin cups.
5. Spoon beef mixture in cups and top with the 3 tbsp of salsa and cheese, evenly divided.
6. Bake in preheated 425°F oven for 8 minutes, or until the wontons are nicely browned.
7. Serve with extra salsa, sour cream, olives and guacamole if desired.
8. ENJOY!

Crock Pot Chili Pork Chops

It is absolutely wonderful and the meat just falls off the bones.

Ingredients:

• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 2 -3 garlic cloves
• 2 tablespoons Worcestershire sauce
• 1/2 cup water
• 3/4 cup ketchup
• 1 teaspoon chili powder
• 5 -6 pork chops (bone in preferred)
• salt and pepper

Directions:

1. Cook onions in oil until lightly brown.
2. Add garlic, Worcestershire sauce, chili powder, water, ketchup and salt and pepper.
3. Cover and simmer the sauce for 10 minutes.
4. Arrange pork chops in crock pot, pour sauce over the chops.
5. Cover and cook on LOW HEAT for 6-7 hours.
6. I find that the longer you cook them, the more tender they are.
7. I normally serve them with mashed potatoes and a vegetable. I put the sauce over the mashed potatoes(yummy!).

Chicken With Fettuccine Alfredo

Juicy chicken with a great creamy alfredo sauce. Very easy to make!

Ingredients:

• 8 ounces fettuccine pasta
• 5 tablespoons butter, divided
• 4 boneless skinless chicken breast halves
• salt and pepper
• 1/4 cup flour
• 1 tablespoon minced onion
• 2 tablespoons minced garlic
• 1 1/2 cups light cream
• 1/4 cup parmesan cheese
• 1 teaspoon parsley
• 1/2 teaspoon red pepper flakes

Directions:

1. Cook fettuccine according to package. Drain.
2. While fettuccine is cooking, prepare chicken.
3. Heat 12-inch skillet; add 2 TBSP butter.
4. Flatten chicken slightly.
5. Salt and pepper chicken.
6. Roll in flour, add to skillet.
7. Cook and brown until juices run clear, about 10 minutes.
8. Remove from skillet.
9. Add to skillet 2 TBS butter, onions, and garlic.
10. Cook 1 minute.
11. Add cream, cook for 3 minutes until reduced a bit.
12. Add cheese, parsley, and red pepper flakes. Stir well.
13. Add last 1 TBSP butter and stir well.
14. Bring back chicken and coat with sauce.
15. Place chicken on plates, put fettuccine in sauce and swirl around to coat well.
16. Add to plate with chicken.

Herbed Pork Tenderloin

This special pork is tender and juicy and seasoned just right.

Ingredients:

• 1 1/2 cups minced onions
• 2 tablespoons oil
• 1 tablespoon lemon juice
• 1/2 teaspoon rosemary
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• 1/4 teaspoon basil
• 1/4 teaspoon paprika
• 1 tablespoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1 lb) pork tenderloin

Directions:

1. Mix the first 11 ingredients.
2. Rub over the pork.
3. Put on a rack in a shallow roasting pan.
4. Bake, uncovered, at 400* for 45 minutes.
5. Remove from oven, cover with foil and let set for 10 minutes.
6. Slice into servings.

Three-Cup Chicken

This is a traditional Taiwanese dish that we always order in our favorite Chinese restaurant.

Ingredients:

• 1/3 cup sesame oil
• 20 garlic cloves, minced (yes, twenty!)
• 10 slices thin fresh ginger
• 2 serrano peppers, thinly sliced with seeds
• 2 lbs chicken breasts or 2 lbs chicken thigh pieces, cut up into bite-size pieces
• 1/3 cup soy sauce
• 1/3 cup rice wine
• 3 tablespoons sugar
• 2 cups Thai basil
• 1 cup of 1-inch sections scallion

Directions:

1. Heat up the sesame oil in a wok or a large skillet on high heat.
2. Add garlic, ginger and serrano peppers, stir fry until fragrant, about 2 minutes.
3. Add the chicken pieces and cook until it's white in color, about 5 minutes.
4. Stir together the soy sauce, rice wine and sugar in a bowl, pour over chicken.
5. Bring to a boil, then turn down the heat to low.
6. Let cook, uncovered, until sauce thickens, about 30 minutes.
7. Turn heat back up to high and add basil and scallions, cook for another 2 minutes.
8. Serve over steamed rice.

Pronto Pups aka Corn Dogs

These are also known as Corn Dogs, but our school and church term for them are Pronto Pups.

Ingredients:

• 1 cup cornmeal
• 1 3/4 cups flour
• 2 teaspoons baking powder
• 2 teaspoons salt
• 1 egg
• 1/3 cup sugar
• milk
• 24 hot dogs (can use Soy, Chicken, Beef, any type of hotdog)
• 24 wooden skewers
• oil

Directions:

1. Combine cornmeal, flour, baking powder, salt, egg and sugar.
2. Add milk until batter has a pancake type consistency (Too much milk, and batter wont stay on hot dogs, too little and your batter when fried will be cracked).
3. Dry off hot dogs with paper towels, coat with flour, and skewer through the center of the corndog.
4. Heat 2" deep oil to 370 degrees F.
5. Dip skewered hot dogs into batter mix and coat evenly.
6. Fry until golden brown about 2 1/2 minutes.
7. Let cool and drain on a paper towel.
8. With left over batter drop like dumplings into the oil until golden brown and drain.
9. Serve with ketchup, mustard tarter sauce or a dressing of your choosing.

Mexican Manicotti

Make this in the morning, bake it that evening. A hearty entree. Our vegetarians can leave out the meat, with great results.

Ingredients:

• 1 lb lean ground beef
• 1 (16 ounce) can refried beans
• 3 teaspoons chili powder
• 3 teaspoons oregano
• 1 (8 ounce) package manicotti
• 2 1/2 cups water
• 16 ounces picante sauce
• 16 ounces sour cream
• 1 cup shredded monterey jack cheese
• 1/4 cup sliced green onion
• 1/4 cup sliced ripe olives

Directions:

1. In bowl, mix uncooked beef, beans, chili powder, and oregano.
2. Spoon into uncooked manicotti shells.
3. Place in greased 13x9 baking pan.
4. Mix water and sauce, pour over manicotti.
5. Cover and refrigerate 8 hours.
6. Remove from refrigerator 30 minutes before baking.
7. Cover and bake at 350* for 1 hour.
8. Uncover. Sprinkle with cheese, onions, and olives.
9. Bake for 8 minutes more.
10. Then add sour cream.

Fabulous Beef Stew

My family thinks this is fabulous, and that is all that matters. Made in the slow cooker.

Ingredients:

• 1 1/2 lbs stew meat
• 1 (1 1/4 ounce) packet Lipton Onion Soup Mix
• 1 1/2 teaspoons beef bouillon granules
• 3 -4 potatoes, cubed
• 4 -5 carrots, sliced
• 2 stalks celery, sliced
• 1 (28 ounce) can whole tomatoes, with juice
• 2 garlic cloves, minced
• salt and pepper
• 2 tablespoons cornstarch, mixed with water below
• 1/4 cup cold water

Directions:

1. Put all ingredients except cornstarch in a slow cooker on low heat for 6-8-10 hours.
2. Add 2 tablespoons of cornstarch mixed with water.
3. Turn heat to high and stir until thickened.

Baked Pesto Chicken

Fast easy meal to put together with prepackaged pesto!

Ingredients:

• 4 boneless skinless chicken breast halves
• 1/2 cup refrigerated basil pesto
• 2 -3 plum tomatoes, sliced (optional)
• 1/2 cup mozzarella cheese, shredded

Directions:

1. Preheat oven to 400 degrees F.
2. Line baking sheet with heavy-duty foil.
3. Place chicken and pesto in medium bowl; toss to coat.
4. Place chicken on prepared baking sheet.
5. Bake for 20-25 minutes or until chicken is no longer pink in center.
6. Remove from oven; top with tomatoes and cheese.
7. Bake for an additional 3-5 minutes or until cheese is melted.

Crispy Tilapia

Crispy! Serve with tartar sauce. You can cut into small pieces before breading so the kids can eat like nuggets. You can also deep fry!

Ingredients:

• 3 lbs tilapia fillets, about 10
• 1/3 cup flour, for dusting fish
• 1 egg
• 1/2 cup buttermilk
• 1/2 cup flour
• 1/2 cup yellow cornmeal
• salt
• pepper
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 tablespoons Old Bay Seasoning
• canola oil, to cover bottom of large pan

Directions:

1. Salt and pepper fish.
2. Dust fillets with 1/3 cup of flour.
3. Mix egg with buttermilk in one bowl.
4. Mix flour, corn meal, baking soda and baking powder, Old Bay in another bowl.
5. Dip all floured fish into egg then flour mixture.
6. Heat oil medium-high in large pan.
7. Fry, turning after 2 minutes on each side.
8. Salt as soon as you take out of pan.
9. Should be done in three batches.

New Mexico Style Chili Chicken Casserole

This is an easy to make tasty dish that I clipped from my local newspaper. I especially like that it can be prepared a day ahead.

Ingredients:

• 1 (14 ounce) can chicken broth
• 2 (4 ounce) cans chopped green chilies, drained
• 1 cup chopped onion
• 1 cup light sour cream
• 1/2 teaspoon salt
• 3/4 teaspoon cumin
• 1/2 teaspoon fresh ground black pepper
• 2 (10 1/2 ounce) cans condensed cream of chicken soup
• 1 garlic clove, minced
• 20 (6 inch) corn tortillas
• 4 cups shredded cooked chicken breasts (about 1 pound)
• 2 cups finely shredded low-fat cheddar cheese

Directions:

1. Heat oven to 350°F.
2. Coat a 9x13 dish with cooking spray.
3. In a large pan, combine broth, chilies, onion, sour cream, salt, cumin, pepper, soup and garlic; mix well.
4. Bring to a boil, stirring constantly.
5. Remove from heat.
6. Spread 1 cup mixture in the dish.
7. Arrange 6 tortillas over soup mixture (breaking to fit dish) and top with 1 cup chicken and 1/2 cup cheese.
8. Repeat layers, ending with cheese.
9. Spread remaining soup mixture over cheese.
10. Bake 30 minutes or until bubbly.
11. Note: If you prepare dish a day ahead, cover with nonstick foil and refrigerate. When ready to serve, bake 1 hour; uncover and bake 30 minutes more or until bubbly.

Low Carb/South Beach Eggplant Lasagna

I was looking for a yummy South Beach recipe to curb my Italian Cravings. I found a vegetarian lasagna recipe using eggplant slices as noodles, substituted my own meat sauce, and voila!


Ingredients:

• 2 large eggplants, peeled, sliced lengthwise into 1/4 inch noodle-like strips
• cooking spray (olive oil spray is best)
• salt and pepper

Meat Sauce

• 1 1/2 lbs ground sirloin or 1 1/2 lbs turkey breast or 1 1/2 lbs Italian sausage
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 cloves chopped garlic
• 1 red pepper, chopped
• 1 (16 ounce) package sliced mushrooms
• 2 tablespoons italian seasoning (or mix of oregano, basil and thyme)
• 1 teaspoon fennel seed (optional)
• salt and pepper
• 1 teaspoon red pepper flakes (if you dare!) (optional)
• 1 (10 ounce) package frozen chopped spinach
• 1 cup red wine (optional) or 1 cup vodka (optional)
• 1 (28 ounce) can tomato sauce (or large jar sugar free sauce if you can find it)
• 1 (15 ounce) can diced tomatoes (for less sugar, 3 chopped roma tomatoes)

Cheese Mixture

• 2 cups low-fat ricotta cheese
• 2 eggs
• 3 green onions, chopped
• 3 cups shredded lowfat mozzarella cheese
• 1/2 cup parmesan cheese

Directions:

1. Preheat oven to 425 degrees.
2. Spray cookie sheet, arrange eggplant slices and season with salt and pepper.
3. Cook slices 5 minutes on each side.
4. Lower oven temp to 375.
5. Brown meat, onion and garlic in olive oil for 5 minutes.
6. Add red pepper and mushrooms, and cook 5 minutes.
7. Add spinach, tomatoes, spices and wine and simmer for 5-10 minutes.
8. Blend ricotta, egg and onion mixture.
9. Spread 1/3 of meat sauce in bottom of 9” x 13” glass pan.
10. Layer ½ eggplant slices, ½ ricotta, 1/3 mozzarella and parmesan.
11. Repeat.
12. Add last layer of sauce, then mozzarella and parmesan on top.
13. Cover with foil and bake at 375 degrees for 1 hour.
14. Remove foil and bake or broil another 5-10 minutes until cheese is browned.
15. Let it rest 10 minutes before slicing, if you can wait that long!

Taco Soup

This is a delicious and quick soup (even if you are not on Weight Watchers). One cup of soup has 2 points, and recipe makes 12 cups.

Ingredients:

• 1 lb ground turkey or 1 lb lean ground beef
• 1 large onion, chopped
• 1 (1 ounce) package hidden valley ranch dressing mix
• 1 (1 ounce) package taco seasoning mix
• 1 (16 ounce) can pinto beans
• 1 (16 ounce) can chili beans (hot or regular)
• 1 (16 ounce) can whole kernel corn
• 1 (8 ounce) can diced Mexican-style tomatoes
• 1 (8 ounce) can diced tomatoes (any flavor)

Directions:

1. Brown meat and onions and drain.
2. Mix ranch dressing and taco seasoning into meat.
3. Without draining, add all of the other ingredients.
4. Simmer 1 hour.

Crock Pot Stuffed Chicken Rolls

I do these in the crock pot mostly, but sometimes I do them covered on the stove top, and both ways they come out moist and juicy.

Ingredients:

• 6 boneless skinless chicken breast halves
• 6 slices cooked ham
• 6 slices swiss cheese
• 1/4 cup flour
• 1/4 cup parmesan cheese
• 1 teaspoon sage
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup vegetable oil
• 1 (10 ounce) can cream of chicken soup
• 1/2 cup chicken broth

Directions:

1. Flatten chicken.
2. Put ham and cheese on each slice.
3. Roll up and secure with toothpick.
4. Combine, flour, parmesan cheese, sage, paprika, salt and pepper.
5. Coat chicken, chill for 1 hour.
6. Heat oil and brown chicken rolls.
7. Put in crock pot.
8. Mix soup and broth, pour over chicken.
9. Cover and cook on low for 4 hours.

Lasagna Supremo (The Best Lasagna Ever!)

This is a recipe that I have been making for many decades, and everyone who has eaten my lasagna says that it is the BEST LASAGNA EVER!!!

Ingredients:

• 1 (1 lb) package lasagna noodle
• 3/4 lb ground beef
• 1/4 lb ground pork
• 1 lb Italian sausage (thinly sliced)
• 1 lb button mushroom (thinly sliced)
• 1 cup onion (chopped)
• 6 garlic cloves (minced)
• 2 teaspoons sugar
• 1 tablespoon salt
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon ground black pepper
• 2 eggs (lightly beaten)
• 2 (15 ounce) containers ricotta cheese
• 2 tablespoons dried parsley flakes
• 1 cup pitted ripe black olives (sliced)
• 1 lb mozzarella cheese (shredded)
• 1 cup parmesan cheese (grated)

FOR MARINARA SAUCE by Alan Leonetti

• 2 (14 1/2 ounce) cans hunts chunky crushed tomatoes
• 2 (6 ounce) cans hunts tomato paste
• 1 cup stewed tomatoes (Italian style)
• 1/4 cup extra virgin olive oil
• 6 garlic cloves (cut in halves)
• 1 teaspoon chopped garlic, in juice (from jar)
• 1 shallot (diced)
• 2 tablespoons dried oregano
• 4 tablespoons dried Italian seasoning
• 1 teaspoon dried basil
• 1 tablespoon granulated sugar

Directions:

1. FOR THE LASAGNA: Prepare lasagna according to package directions.
2. Drain and set aside. NOTE: You can use Barella No Boil Noodles, but be sure during the assembly of the layers that the noodles do not stick out.
3. Cook Italian sausage either in a skillet or by boiling in a pot of water, thinly slice crosswise and set aside.
4. Brown the ground beef and ground pork in a skillet, drain off and discard fat.
5. Add onion and garlic to the ground meat, stir and cook another 5 minutes.
6. Add the sugar, salt, basil, fennel seeds, pepper and the Marinara sauce and simmer for 20 minutes.
7. While the above mixture is simmering, combine in a large bowl the eggs, Ricotta cheese, and parsley.
8. Preheat oven to 375 degrees.
9. Take a 13 by 9 inch baking dish and spray the bottom with a non-stick spray, such as Pam.
10. In the baking dish, spoon in a layer of 1/3 of the meat sauce.
11. Then layer 1/3 of the lasagna pasta (overlapping each strip of pasta with the other).
12. Then layer 1/3 of the Ricotta mixture.
13. Then layer 1/3 of the sliced olives and 1/3 of the sliced Italian sausage.
14. Then layer 1/3 of the sliced mushrooms.
15. Then layer 1/3 of the Mozzarella and 1/3 of the Parmesan.
16. Then continue to repeat the layering until all of the ingredients are layered.
17. When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes.
18. Remove foil and bake, uncovered, another 25 minutes.
19. Remove from oven and allow to sit and rest 10 minutes before cutting.
20. FOR THE MARINARA SAUCE (by Alan Leonetti): Empty Hunts chunky crushed tomatoes and Hunts tomato paste into the pot.
21. Add the extra-virgin olive oil to the pot.
22. Slice the cloves of garlic crosswise into either halves or thirds or pieces, and dump them into the pot.
23. Dice the shallot, and dump that into the pot.
24. Add the rest of the ingredients, and stir to mix well with a large long handled wooden spoon.
25. Do not strain, as the pulp adds to make this a thick and wonderful sauce.
26. Cover and cook on medium heat, stirring every 10 minutes for about an hour or until it bubbles and is completely heated throughout.
27. Reduce heat to simmer, and continue to simmer, stirring every 10 or 15 minutes to keep from burning or sticking to the bottom of the pot for 1 or 2 hours.
28. Remove from heat and give it one last stir.
29. Serve over spaghetti, ravioli, pasta or use for chicken parmesan, veal parmesan, or anything that calls for a Marinara sauce.
30. NOTE: Use only Hunts Chunky Crushed Tomatoes and Hunts Tomato Paste.

Sweet Salsa Dump Chicken

There are many variations which I will post separately but it's amazingly easy to make these up and have a different "dump" chicken every week!

Ingredients:

• 1 (1 1/4 ounce) package taco seasoning mix
• 8 ounces apricot jam
• 12 ounces salsa
• 1 1/2 lbs chicken pieces (4-6 pieces)

Directions:

1. For immediate cooking: Pre-heat oven to 350°F Place all ingredients into a large baking dish, turn chicken to coat.
2. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
3. For freezing: Place all ingredients into a 1 Gallon freezer bag.
4. Lay flat in freezer.
5. To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed.
6. Place the Bag on a refrigerator shelf to thaw.
7. Preheat the oven to 350°F Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Beer 'n BBQ Braised Country Style Pork Ribs

This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.

Ingredients:

• 3 lbs country-style boneless pork ribs
• 2 medium onions, sliced
• 1 (12 ounce) can beer
• 2 cups of your favorite barbecue sauce (I like "Diana Original" for this recipe)

Directions:

1. Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
2. Place the ribs in an oven proof pan and scatter the onions all around them.
3. Pour in the beer and seal with a lid or tin foil.
4. Bake at 375F until the pork is tender 1 1/2- 2 hours.
5. Pour out the beer.
6. Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
7. Enjoy.

Baja Black Beans, Corn and Rice

A south of the border blend of textures and flavors. serve hot as a main dish or a side dish with grilled meat or chicken.

Ingredients:

• 6 cups cooked brown rice
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 4 fresh tomatoes, diced
• 1/2 cup red onion, chopped
• 1/2 cup cilantro, chopped
• 1 jalapeno pepper, seeded and diced
• 2 tablespoons fresh lime juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 2 dashes hot sauce

Directions:

1. Cook brown rice.
2. In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3. To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture.
4. Stir together before eating.

Easy Enchiladas (Beef or Chicken)

These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.

Ingredients:

• 1 lb ground beef or 1 lb boneless skinless chicken breast
• 1/4 cup chopped onion
• 1 teaspoon garlic powder (I prefer fresh minced)
• 1 tablespoon Worcestershire sauce
• 1 (8 ounce) can tomato sauce
• 1 teaspoon paprika
• 1 teaspoon oregano
• 2 teaspoons chili powder (more or less for your taste)
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 3 cups shredded cheese (I like the jack or cheddar combos)
• 1 (10 ounce) can enchilada sauce (I prefer the green sauce)
• olive (optional)
• 12 corn tortillas
• oil

Directions:

1. If using chicken, boil chicken in water.
2. Then rinse and shred with fork.
3. Add onion and garlic.
4. If using ground beef, brown with onion and garlic, drain.
5. Add next 7 ingredients (worcestershire sauce through black pepper).
6. In another skillet, heat oil.
7. Add tortillas, one at a time, for 10 seconds on each side.
8. Drain on paper towel.
9. In 10x13 baking pan, pour just enough enchilada sauce in the bottom to coat the bottom of the pan.
10. Fill each tortilla with a spoonful of meat mixture.
11. Cheese, onions, and/or olives can be put inside each enchilada at this time, if desired.
12. Roll tortilla and place seam side down in pan.
13. Continue with remaining tortillas.
14. Pour remaining enchilada sauce over tortillas and top with cheese (additional olives may be added if desired).
15. At this time, pan may be refrigerated for several hours or overnight.
16. Bake in 350 degree oven for 20 minutes (30 minutes if refrigerated).
17. Top with sour cream.
18. Enjoy!

Pizza Casserole

This is similar to many Baked Pasta dishes but with the distinct flavors of pizza. I created this recipe yesterday and took it to a dinner party as the main dish. It was a big hit and every woman there asked for the recipe.

Ingredients:

• 1 lb bow tie pasta
• 1 lb Jimmy Dean sausage, 'country mild' (or other flavor if desired)
• 1 large onion, medium size chopped (cooked with sausage)
• 2 (26 ounce) jars spaghetti sauce (I used Bertolli's Tomato & Basil)
• 1/2 lb cubed cooked ham
• 1/2-1 lb of sliced pepperoni
• 3 (8 ounce) bags of shredded mozzarella cheese
• 6 tablespoons of grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano

Directions:

1. Cook pasta in boiling water until al denté.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear.
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.