Pumpkin bars with cream cheese pumpkin pie frosting

1 can pumpkin

2 eggs

½ cup oil

1 tsp vanilla

1 cup sugar

2 cups flour

¼ tsp ground ginger

1/8 tsp ground cloves

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

Frosting

8 oz cream cheese

1 stick butter, softened

1 tsp vanilla

1 tsp pumpkin pie spice

1 cup powdered sugar

Instructions:

Preheat oven to 350*

In small bowl mix together pumpkin, eggs, oil, vanilla, and sugar until fluffy.

In a large bowl mix together flour, ginger, cloves, cinnamon, baking powder, and baking soda.

Add wet mixture to dry mixture and blend together.

Spray 8x8 pan with non-stick

Pour mixture into pan.

Bake for 30-35 minutes.

Remove from oven and let cool to room temperature.

Make frosting by combining cream cheese, butter, vanilla, pumpkin pie spice, and powdered sugar.

Spread on top of bars.

Serve or keep refrigerated.

Creamy Potato Soup

3 Tbsp butter

1 cup yellow onion, diced

1 cup carrots, diced

1/4 cup all-purpose flour

2 cups chicken stock

2 cups milk

1 1/3 lbs potatoes, peeled and diced

1 cup cheddar cheese, shredded

1/2 cup sour cream

1 tsp salt

1/2 tsp black pepper

Instructions:

Heat a large pot over medium-high heat add butter. 

Add onion and carrots; saute for 5 minutes, stirring occasionally, until soft.  

Sprinkle the flour on top of the onion and carrots, and stir until combined.  

Saute for an additional minute to cook the flour, stirring occasionally.  

Stir in the chicken stock until combined.  

Stir in the milk and potatoes until combined.  

Continue cooking until the mixture reaches a simmer, but is not boiling.

Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally.

Add cheese, sour cream, salt and pepper.  Stir until cheese is melted.  

Cucumber Avocado Rolls

1 Avocado

1/8 cup fresh dill

1/4 cup capers

2 teaspoons Lime Juice

¼ teaspoon Salt

1 Cucumber; cut into long strips with a peeler or mandoline

Smoked or Sweet Paprika for Garnish

Instructions:

Combine avocado, dill, capers, lime juice, and salt in a bowl, mashing into a spread.

Take 1 cucumber strip and spread a thin coat of the mixture along the length of the cucumber.

Roll it up and repeat. Sprinkle with a little paprika and serve right away.

*Do not make until just before serving.  The water content of the cucumber with the salt will breakdown and your rolls will become mush.

Cucumber Dill Salad

1 large cucumber, peeled and sliced (I left some of the peel on for color)

1 tsp coarse sea salt

1 Tbsp light sour cream

1 tsp scallion, finely chopped

1 tsp fresh dill, chopped

1 tsp vinegar

1/2 tsp sugar

Instructions:

In a strainer place cucumbers topped with salt.

Mix together sour cream, scallion, dill, vinegar, and sugar. Cover and place in fridge.

Let cucumbers drain and dressing chill for an hour.

Rinse cucumbers under running water and pat dry with paper towel.

Toss dressing with cucumbers and serve.

Broccoli Pasta Salad

1/2 box elbow macaroni – prepare following box directions

1 cup Veganese/mayo

1/4 cup red wine vinegar

1/4 cup sugar

3 cups broccoli, chopped

1 cup Cheddar cheese, shredded

1/2 cup roasted, unsalted sunflower seeds

1/2 cup bacon bits

4 scallions, diced or ¼ cup red onion, diced

Instructions:

Mix together for dressing, in small bowl, whisk together mayonnaise, vinegar and sugar; set aside.

In large bowl, add broccoli, cheese, sunflower seeds, bacon, onion, and cooled pasta.

Toss to combine.

Add dressing; toss to coat.

Refrigerate, covered, until chilled, at least 1 hour.

Asiago Bisque

1 medium yellow onion, chopped

½ bag baby carrots, sliced

8 Tbsp butter

2 large white potatoes, peeled and chopped

1 cup white wine

2 cups chicken stock

2 cups half & half

2 cups Asiago cheese, shredded

Instructions:

In a large sauce pot melt butter and saute onions and carrots until tender.

Add potatoes, wine and chicken stock. Cover and cook for 20 minutes.

Add half & half and cook another 5 minutes.

Remove from heat and stir in the Asiago cheese.

With an immersion blender, blend soup until creamy or until slightly chunky

Garnish with cheese

Stuffed Shrimp

24 shrimp, peeled and deveined, remove tail

½ lb crab meat, shelled

1 tsp lemon juice

½ tsp Old bay

½ tsp Mrs. Dash

¼ tsp pepper

1/8 tsp cayenne

1 cup Italian bread crumbs

½ cup butter, melted

1 tsp parsley, chopped

1 cup Parmesan, shredded

Instructions:

Preheat oven 375*

Spray baking dish with non-stick

Butterfly each shrimp and form into a circle  

In a bowl mix together all ingredients (except parsley and Parmesan

Place a spoonful of crab meat mixture on top of the circle.

Top with fresh Parmesan

Bake for 15 minutes.

Remove from oven, sprinkle with parsley.

Makes approximately 40 shrimp.

Zesty Cheeseball

2 - 8 oz cream cheese

4 scallions, chopped

1 envelope 7 Seasons Italian & Herb dry salad dressing mix

1 Tbsp Worcestershire Sauce

1/4 cup Light Mayo

2 cups finely shredded Cheddar Cheese

Instructions:

Combine all ingredients except the cheddar cheese. 

Roll into a ball then roll in the cheddar cheese to cover.

Wrap in saran wrap and refrigerate for 1 hr.

Serve with crackers or vegetables.

Cheeseburger Dip

1 lb ground beef, cooked
8 oz cream cheese
2 cups shredded cheddar cheese
1 can rotel with chilies
3 oz bacon bits

Instructions:
Combine all in a pan over medium heat.
Stir often to melt cheese.

Serve with tortilla chips.

Baked Blueberry Oatmeal cups

1 cup mashed banana

1 cup rolled oats

1 egg

1 tsp baking powder

1 tsp vanilla

½ cup blueberries, fresh/frozen

Instructions:

Preheat oven to 425*

Line muffin pan

Combine banana, oats, egg, baking powder, and vanilla. 

Fold in blueberries.

Fill each muffin cup with batter.

Bake 12-15 minutes.

Makes 7-8 cups

GF Banana Oatmeal Muffins

1½ cups almond flour

1 cup rolled oats

½ cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

2 large eggs

¼ cup olive oil

¼ cup almond milk

3 ripe bananas, mashed

Instructions:

Preheat oven to 400*

Line muffin pan

In mixing bowl combine all the dry ingredients

In a second bowl combine wet ingredients; then add to dry ingredients.

Fill muffin cups ¾ full.

Bake in the oven for 20 - 25 minutes

Males 12 muffins

Spinach and Artichoke Chicken Penne

2 chicken breasts, cooked and chopped
1 can artichoke hearts, chopped
1/2 cup sour cream
8 oz cream cheese
1 packet ranch dressing seasoning
2 1/2 cups penne, prepare as directed on box
1/4 cup milk
2 cups mozzarella shredded
1/2 cup Parmesan cheese, grated
1 package frozen spinach, thawed and drained

Instructions:
Preheat oven to 375*
Spray 9x13 baking dish with non-stick
Combine all ingredients and pour into baking dish
Cover with tinfoil and bake 20-25 minutes.
Remove tinfoil and place under broiler to brown cheese

Makes 6 to 8 servings.

Spinach Artichoke Dip

1 can artichoke hearts, drain and chop
1 package frozen spinach, thawed and drained
8 oz cream cheese
2 cups shredded Parmeasan cheese
3 cloves garlic, minced
2/3 cup sour cream
1/2 cup Parmesan cheese, grated
1/2 cup mayo
1/2 cup milk

Instructions:
Combine all ingredients in a sauce pan over medium heat.
Stir often until cheese melts.
Serve with chips, crackers, or bread.

BBQ meatballs - crock pot

2 (32 oz) bag frozen fully cooked meatballs
2 (18-oz) jar grape jelly
2 (18-oz) BBQ sauce

Instructions:

Combine the grape jelly and BBQ sauce in crockpot. 

Add meatballs and stir until they are coated with the sauce.

Cook on high for 2 to 3 hours.

Asian Chicken Meatballs

1 lb ground chicken

1 Tbs. sesame oil

1 tsp ground ginger

2 Tbsp soy sauce

2 cloves garlic, minced

1 tsp red chili pepper flakes

5 green onions, chopped

Instructions:

Preheat oven to 350*

Spray muffin tin with non-stick

Combine ingredients in bowl.

Form into golf ball sized meatballs

Bake for 25-30 minutes, turn half-way through

Makes 12 meatballs.  

Beef Meatballs

2 lbs ground beef

1 cup panko crumbs

1 cup Italian bread crumbs

1 cup Parmesan cheese, grated

4 large eggs

½ cup milk

2 Tbsp dried minced onions

4 cloves garlic, minced

2 tsp salt

2 Tbsp Worcestershire sauce

1 tsp pepper

2 tsp oregano

2 tsp basil

Instructions:

Preheat oven 350*

Spray muffin pan with non-stick

Combine all ingredients in a bowl.

Form tennis ball sized meatballs.

Bake for 30-minutes, turn them half-way through

Makes 12 large meatballs.

Broccoli Salad

1 broccoli head, remove florets and cut into small pieces
3/4 cup Veganese
1 packet pure via stevia
2 Tbsp red wine vinegar
4 strips bacon, cooked and diced
1/8 tsp salt
1/4 tsp pepper
1 1/2 Tbsp red onion, minced

Instructions:
In a bowl add broccoli, bacon, and onion.
In a separate bowl whisk together veganese, stevia, vinegar, salt, and pepper.
Coat the broccoli, bacon and onion with the dressing mixture.

Makes 3-4 servings.

Black Bean Soup - Crock pot

1 1/2 can black beans, drained and rinsed

1 cup onion, chopped

1 cup red bell pepper, chopped

2 cloves garlic, minced

1 jalapeno, diced

1 cup vegetable stock

1/2 tsp cumin

1/2 tsp salt

1/8 tsp cayenne

Instructions:

In a crockpot on low heat, add all the ingredients.  Cook on low 6-hours.

Makes 4 to 6 servings.

Tomato Basil Soup

1 medium onion, diced
2 clove garlic, minced
1 tsp salt
1/2 tsp pepper
2 can crushed tomatoes
1 1/2 cup almond milk
2 Tbsp basil

Instructions:
Over medium heat in a sauce pan add olive oil.
Once heated add onion and garlic.  Cook until onions are translucent.
Add remaining ingredients.
Cook 10-15 minutes.
Blend with an immersion blender until smooth.

Makes 4-6 servings.

Twice Baked Potatoes

3 large potatoes
1/2 cup milk
3 Tbsp butter
1 cup cheese, shredded
1/4 tsp salt
1/8 tsp pepper
bacon bits
scallions, diced

Instructions:
Preheat oven 400*
Wash and pierce each potato.
Place on baking sheet covered with tinfoil.
Bake for 60 minutes
Remove from oven.  Cut in half long way.
Reduce temperature to 375*
Scoop inside of potato into a bowl.
Add milk, butter, cheese, salt, and pepper.
Scoop mixture back into the potato shells.
Bake potatoes for 15 minutes.
Top each potato with bacon bits and scallions before serving.

Makes 6 servings.

Breakfast Burritos

6 mini bell peppers, diced

1 1/2 cup shredded hash browns

1 can green chilies drained

5 scallions, chopped

1 cup shredded cheese

16 oz egg whites, scrambled

2 Tbsp olive oil

salt and pepper to taste

10 flour tortillas

Instructions:

In a pan over medium heat add olive oil.  

Once heated add peppers, hash browns, chilies, scallions, salt, and pepper.

Cook for 14 minutes, turn over half-way through.

On each tortilla add mixture, scrambled eggs, and top with cheese.

Roll each tortilla into a burrito and wrap each in saran wrap.

Freeze until ready to eat.  Heat in the plastic for 60-90 seconds.

Makes 10 servings.

Baked Wings

1 family package of wings
2 Tbsp baking powder
3/4 tsp salt

Instructions:
Preheat oven 250*
Add wings, baking powder, and salt to ziploc bag shake to coat.
Spray pan with non-stick.
Place wings in single layer on baking sheet.
Bake for 30 minutes; turn half-way.
Increase temperature to 425*; bake for 40-50 minutes; turn half-way.

Remove from oven and toss in sauce.

Makes 3 to 4 servings.

Buffalo Chicken Dip

1 8 oz package cream cheese, room temperature

1/2 cup franks hot sauce

1/2 cup ranch dressing

2 cups diced/shredded cooked chicken

2 cups shredded cheddar

Instructions:

In crockpot add all ingredients on low heat until all cheese is melted.  Stir often.  Serve with chips, crackers, or bread.

Chicken Marsala

2 Tbsp olive oil
2 Tbsp shallot, peeled and chopped
2 cloves garlic, minced
1 package baby bell sliced mushrooms
1/2 cup Marsala wine
1 1/4 cup beef broth
1/2 tsp salt
1/4 tsp pepper
2 Tbsp flour
1 lb boneless, skinless chicken breasts
1 1/2 Tbsp corn starch

Instructions:
In a crockpot on low heat, add olive oil, shallot, garlic, mushrooms, wine, beef broth.
In a ziploc bag add salt, pepper, flour, and chicken; toss to coat.
Cook on low 4-hours.
Turn to high.
Add corn starch to 2 tsp of water; mix well and pour into crock pot.
Cook another 10-20 minutes to thicken.

Makes 4 to 6 servings.

Chicken Noodle Soup

2 Tbsp olive oil
2 cloves garlic, minced
1 boneless, skinless chicken breast; cooked and shredded
1/2 tsp salt
1/4 tsp pepper
4 green onions, diced
1/2 bag baby carrots, sliced
32 oz chicken broth
1/2 bag Reames noodles

Instructions:
In stock pot over medium high heat add oil and garlic.  Cook for 5 minutes.
Add chicken, salt, pepper, onion, carrots, and broth. Cook for 10-15 minutes until carrots are no longer hard.
Add Reames noodles; cook another 10-15 minutes.

Makes 4-5 servings.

Fried Rice

1 Tbsp sesame oil
1 clove garlic, minced
3 scallions, diced
1/2 cup soy sauce
4 eggs, beaten and scrambled
1 cup rice, cooked (preferably day old)

Instructions:
Heat oil over medium heat in a fry pan.
Add garlic and scallions, cook for 3-5 minutes.
Add soy sauce and rice.
Cook 8-10 minutes.
Remove from heat.
Add scrambled eggs.

Makes 2-3 servings.

Stuffed Pepper Hotdish

1 small onion diced
1/2 bag mini bell peppers, chopped
2 cloves garlic, minced
1 lb ground beef
2 cups cooked rice
1 can tomato soup
1 Tbsp Worcestershire sauce

Instructions:
Saute onions, bell peppers, and garlic in 2 Tbsp of olive oil in a pan over medium heat.
Add ground beef and cook through.
Add rice, tomato soup, and Worcestershire sauce.
Cook over medium heat 15-20 minutes.

Makes 6-8 servings.

Banana cream cheese filled muffins

3 - 4 bananas, mashed
1 cup brown sugar
1/2 cup sugar
2 eggs
1/2 cup vegetable oil
1/2 cup sour cream
4 tsp vanilla
2 cup flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Filling:
2 eggs
8 oz cream cheese
1/2 cup sugar
6 Tbsp flour

Instructions:

Preheat oven to 350*

In a large bowl mix together the sugars, eggs, oil, sour cream, vanilla.

Add the mashed bananas.

Combine dry ingredients in separate bowl: flour, baking powder, baking soda, salt.

Cream Cheese Filling: combine all filling ingredients and mix well in a separate bowl.

Scoop banana mixture into lined muffin pans filling only ⅓ full.

Add a small scoop of cream cheese filling making another ⅓ full.

Top with a scoop of banana mixture and spread evenly to hide filling.

Bake for 30-40 minutes.

Makes 24.

Stuffed Large Shells

1 box large shells, prepare following instructions on box
1 jar pasta sauce
1 cup Parmesan cheese, grated
1 cup blended Italian shredded cheese
15 oz ricotta cheese
1 egg, beaten
onion powder
garlic powder
oregano

Instructions:
Preheat oven 350*
Spray baking dish with non-stick
In a bowl add Parmesan cheese, Italian blend cheese, ricotta cheese, egg, onion powder, garlic powder, and oregano.
Pour 1 cup of the pasta sauce into the bottom of the baking dish.
Fill each shell with mixture until the mixture is gone. **You may have left over shells.
Pour remaining pasta sauce over the shells.
Cover dish with tinfoil.
Bake 30 minutes.

Makes 4-6 servings.

Chicken Fajita marinade/sauce

2 Tbsp lemon juice
3 Tbsp olive oil
1 clove garlic, minced
1/2 tsp salt
1/2 tsp cumin
1/2 tsp chili powder
1 1/2 tsp paprika
1 tsp onion powder

In a gallon size zip-loc bag combine all ingredients.  Add 1 lb boneless, skinless chicken breast sliced into bag and place in the refrigerator for up to 24-hours.

Add 2 Tbsp of olive oil to pan over medium heat.  Empty bag of chicken and marinade into pan along with sliced onions and bell peppers.  Cook covered, turn half-way through, for 15 minutes.

Makes 4 to 6 servings.

Goulash

1/2 box elbow macaroni, prepare as directed on box
1 medium onion, diced
1 lb. ground beef
1 can 15 oz crushed tomato
1 can 8 oz tomato sauce
1 tsp salt
1/2 tsp pepper
2 cloves garlic, minced
2 tsp oregano
2 tsp basil

In large sauce pan saute onion and ground beef until cooked through.
Add crushed tomato, tomato sauce, salt, pepper, garlic, oregano, and basil.
Cook on medium heat 10-minutes, add elbow macaroni and cook another 10-15 minutes.  Stir occasionally.

Makes 6-8 servings.

Loaded Baked Potato Soup

1 package baby red potatoes; cooked, peeled, and diced
1 stick butter
1/3 cups flour
3 cups milk
1 cup shredded cheddar cheese
4 scallions, chopped
2 tsp garlic, minced
1/2 tsp salt
1/2 tsp pepper
8 oz vegetable cream cheese
3 oz real bacon pieces

Instructions:

In a large stock pot melt butter, once melted whisk flour and cook for 3-5 minutes. 

Slowly add milk whisk to thicken.  Add cheese and cream cheese stir until completely melted.

Add potatoes, scallions, garlic, salt, pepper, and bacon. 

Reduce heat and cook for 10-15 minutes.

Makes 6-8 servings.

GF Buffalo Chicken Pasta

1 box gluten free penne; prepare following instructions on the box.

2 boneless, skinless chicken breasts; cooked and chopped

1 package cream cheese

¼ cup ranch dressing

½ cup franks hot sauce

1 bag of shredded cheddar cheese (2 cups)

Instructions:

Preheat oven to 350*

Spray 9x13 pan with non-stick

In a large bowl, mix together cream cheese, dressing, and hot sauce.

Then add chicken and pasta stir to coat.

In 9x13 pan add mixture and top with shredded cheese.  Cover dish with tin foil and bake for 20 minutes. 

Makes 6-8 servings.

GF Chicken Goat Cheese Pasta

1 box gluten free penne pasta; prepare following instructions on the box

2 tablespoons olive oil

2 boneless skinless chicken breasts; cooked and cut into ½ inch pieces

salt and freshly-ground black pepper

1 shallot, peeled and minced

6 cloves garlic; minced

1 bunch (about 1 pound) asparagus, blanched cut into ½ inch pieces

1 container fresh baby belle mushrooms

8 oz goat cheese

1/3 cup milk

1/2 cup grated Parmesan cheese

Instructions:

In pan over medium heat add olive oil, shallot, and garlic; cook for 5-minutes.

Add mushrooms stir often until cooked through.

Add milk; scraping pan to deglaze.  Once heated add goat cheese and parmesan; stir until melted.

Add chicken, asparagus, and penne; stir to coat.

Makes 4-5 servings.

Brussel sprout and bacon pasta

1 box penne pasta; prepare following instructions on the box

1 lb of Brussel sprouts; cut in half and trim ends

1 medium yellow onion, diced

4 Tbsp extra virgin olive oil (split in two)

2 cloves garlic, chopped

1 cup chicken stock

2 cup cream

1 1/4 tsp salt

3/4 tsp pepper

½ cup Parmesan cheese, shredded

6 strips bacon, cooked and chopped

2 Tbsp corn starch

Instructions:

Preheat oven to 400*

Line baking sheet with aluminum foil, spray with non-stick

Place Brussel sprouts and onion on foil, top with 2 Tbsp olive oil, ½ tsp salt and ¼ tsp salt. 

Roast Brussel sprouts and onions for 20 minutes; turn halfway through roasting.

In a large sauce pan over medium heat add 2 Tbsp of olive oil add garlic and bacon.

Sautee for 5-minutes; add chicken stock, 1 cup cream, ¾ tsp salt and ¼ tsp salt.

Heat for 10-minutes; add Parmesan cheese stir until melted.

In a separate bowl add 1 cup cream and corn starch; whisk until blended then add to sauce. 

Add roasted Brussel sprouts and onions to pan.

Heat sauce 10-15 minutes at a low heat, stirring often.  Add cooked penne.  Stir to coat.

Makes 4 to 5 servings.

Blueberry muffins (dairy and gluten free)

2 cups almond flour

2 eggs

1/4 cup maple syrup

1/2 teaspoon baking soda

1 1/2 Tablespoons apple cider vinegar

1/2 teaspoon sea salt

1 Tablespoon vanilla

2 Tablespoons olive oil

1 cup frozen/fresh blueberries

Preheat oven to 350*

Mix all ingredients together, except for the blueberries.

Once all the ingredients are combined, fold in the blueberries.

Spoon batter into each lined muffin pan

Bake 20-25 minutes.

Makes 12.

Apple Pie Cupcakes

1 white/yellow box cake mix (plus required ingredients listed on the box)
1 can apple filling

Frosting:
1 cup butter, room temperature
2 cups powdered sugar
1 tsp brown sugar
1 tsp cinnamon
2 Tbsp milk
1 tsp vanilla
1/4 tsp nutmeg

Preheat oven to designated temperature on the cake mix box for cupcakes.
Prepare cupcakes by following cake box instructions.
Cool to room temperature.
Cut out center of cupcake, add 1 Tbsp of pie filling, replace cupcake center.

Mix frosting ingredients together, place in a frosting bag, frost cupcakes.

Makes 24.

GF Blueberry Granola Bars

3 ripe bananas mashed
1 tsp vanilla
1 tsp cinnamon
1/4 tsp Himalayan salt
2 cups rolled outs
1/2 cup dried blueberries, chopped
1/2 cup sliced almonds
1/2 cup sunflower seeds, unsalted
1/2 cup pepita seeds (shelled pumpkin seeds), unsalted
1/4 cup hulled hemp seeds
1/4 cup chia seeds

Preheat oven to 350*F
Cover a 8x12 baking sheet with parchment paper

Combine bananas, vanilla, cinnamon, and salt together.
Then add the remaining dry ingredients.
Mix together well.
Spread mixture out onto the parchment paper, press firmly to mold
Bake for 25 minutes
Place pan on cooling rack for 10 minutes
Remove the granola slab on the parchment paper onto the rack and let cool completely.
Cut into 14 bars (servings)
Wrap in parchment paper individual to freeze