Snickerdoodle Cookies

Ingredients:

2¾ cups flour

2 tsp baking powder

½ tsp salt

2 tsp cinnamon

1 cup (2 sticks) unsalted butter, room temperature

1¼ cups granulated sugar

¼ cup dark/light brown sugar

2 large eggs, room temperature

1 tsp pure vanilla extract

Cinnamon Sugar topping:

3 tablespoons granulated sugar

2½ teaspoons cinnamon

Instructions:

Preheat oven to 350*

In a bowl, mix together dry ingredients - flour, baking powder, salt, and 2 teaspoon cinnamon; set aside.

In another bowl, cream together butter, granulated sugar and brown sugar. Add vanilla extract and eggs one at a time.

Gradually add the dry ingredients and mix – do not over mix

Make the cinnamon sugar topping, mix sugar and cinnamon onto a small plate

Roll 1 ½ Tbsp of dough into a ball, then roll in cinnamon sugar, place cookie sheet.

Bake for 8-10 minutes

Makes 30 cookies.

Cheese Enchiladas

Ingredients:

1 can (28oz) enchilada sauce, red

8 cups of cheese, grated (reserve 2 cups for topping)

8-10 flour tortillas

Olives, green onion, and sour cream for garnish (optional)

Instructions:

Preheat oven to 400*.  Spray 9x13 glass dish with non-stick.

In a bowl add 4 cups of cheese, drizzle with about a 1/4 cup of sauce. Mix well.

Pour enchilada sauce into your baking dish just to coat the bottom.

Fill each shell with cheese.

Roll tortilla, place in baking dish, seam side down.

Cover with remainder of sauce on top of tortillas. Sprinkle with reserved cheese

Bake for about 25 minutes.

Serve with olives, green onions, and sour cream

Shrimp Etouffee

Ingredients:
¼ cup butter

¼ cup flour

¾ cup onion - chopped

1½ cup chicken stock

½ cup white wine

½ tsp tomato paste

1 ( 14.5 ounce) can diced tomatoes, drained

1 Tbsp creole seasoning

1 tsp garlic powder

¼ tsp cayenne pepper

1 Tbsp worcestershire sauce

2 tsp fresh lemon juice

2 tsp Frank’s hot sauce

1 lb shrimp, peeled and deveined

Salt and pepper to taste

Cooked rice for serving

Garnish with chopped green onion

Directions:

In a sauce pan, melt butter over medium heat.

Stir in flour – no lumps - frequently for about 9-10 minutes (do not let burn).

Add onions, cook until tender, frequently stirring.

Pour in chicken stock and white wine, add tomato paste and diced tomatoes

Add creole seasoning, garlic powder, cayenne pepper, worcestershire sauce, lemon juice and hot sauce.

Cook for 10-12 minutes over medium heat and begins to thicken; then add the shrimp and salt and pepper to taste. Cook for another 10 minutes on a lower heat with the lid on.

Serve over rice and garnish with chopped green onion.

Smashed Red Potatoes

Ingredients:

1 bag steam in the bag small red potatoes

3 Tbsp Olive Oil

Kosher Salt to taste

Black Pepper to taste

Choice of seasonings to taste (pictured here is season salt)

Instructions:

Preheat oven to 450*.  Line baking sheet with tinfoil.  Spray with non-stick.

Prepare potatoes as directed on packaging.

Place potatoes on baking sheet, with a potato masher, press down until the potato mashes down.

Drizzle potatoes with olive oil and sprinkle desired seasonings.

Bake 20-25 minutes until golden brown.

7 layer dip

Ingredients:

Layer 1: 1 can black beans, drained & rinsed; 1/4 cup salsa, 1 tsp taco seasoning mix, 1/4 cup cilantro, finely chopped – mash with a potato masher

Layer 2: 1 1/2 cup sour cream, 1 tsp garlic powder

Layer 3: 1 cup salsa

Layer 4: 3 medium avocados, pitted & skin removed, 1/2 cup cilantro, finely chopped, 1 tsp taco seasoning, 1/2 small jalapeño, finely diced (optional)

Layer 5: 3 cups iceberg lettuce, finely shredded

Layer 6: 1 cup Mexican cheese, shredded

Layer 7: 1/4 cup black olives, pitted & sliced

Instructions:

Spread the layer 1 mixture in 8 x 11 baking (clear) dish; then follow with each of the remaining layers.  Serve immediately with chips.

French Bread Pizza

Ingredients:

1 large crusty French bread

1 jar Classico traditional pizza sauce

2 pounds Mozzarella Cheese, shredded 

Optional toppings:

Onion - sliced, cooked sausage, Pepperoni Slices, Canadian Bacon Slices, Pineapple Chunks, Tomatoes, Sliced, slack Olives, Goat Cheese, Sliced Bell Peppers, Various Cheeses, Pepperoncinis, Jalapeno Slices, Diced Red Onion, Etc.

Directions:

Preheat the oven to 375*

Slice bread in half, lay cut side up, on a large baking sheet covered with tinfoil or parchment paper

Top each half with a generous portion of either marinara ingredients of your choice, and mozzarella.

Cook on lowest rack of the oven for 8 to 10 minutes. Then increase heat to 425 and put it on the highest rack until the cheese starts to bubble – you could also broil on high for 3-5 minutes. 

Mini Pancake Sandwiches

Ingredients:

1 bottle Bisquick Shake 'n Pour pancake mix 

1 small jar Nutella

1 lb strawberries, washed, stems removed, sliced

2 large bananas, peeled and sliced

Colored tooth picks

Instructions:

Cook pancakes per packaging; keep the pancakes small

After pancakes, have cooled, spread Nutella on 1-side of two pancakes, add 1 slice of strawberry and 1 slice of banana, top with pancake to create a mini-sandwich. Use toothpick to hold together.

Serve immediately. 

Marscarpone Pumpkin Cheesecake

Ingredients:

8 oz marscarpone cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream, whipped

½ cup pumpkin, canned

½ Tbsp pumpkin pie spice

1/2 Tbsp vanilla extract

1 (10-inch) prepared graham cracker crust

Instructions:

In a large bowl, with an electric hand-mixer, beat together marscarpone cheese and powdered sugar until combined. Slowly beat in whipped cream, pumpkin, pumpkin pie spice, and vanilla extract, until smooth and combined. Pour mixture into prepared graham cracker crust.

Refrigerate cheesecake for 3 hours or until set.

Top with whipped cream or cool whip.

Tuna Pasta Salad

Ingredients:
½ box medium shell pasta
1 can peas, drained
1 can chunk white tuna (small cans)
1 cup mayonnaise
season salt to taste

Directions:
Cook pasta per package.
Combine tuna with mayonnaise, peas, and season salt in large bowl.
Add cooled pasta to tuna mixture.
Cover and refrigerate a few hours before serving.

Pumpkin Roll

Pumpkin cake ingredients:

3/4 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp salt

3 large eggs

1 tsp vanilla extract

1 cup granulated sugar

2/3 cup pumpkin (canned)

Filling ingredients:

8 oz cream cheese, room temperature

1 cup powdered sugar

6 Tbsp butter, softened

1 tsp vanilla extract

1 tsp pumpkin pie spice

Instructions:

Preheat oven to 375*

Combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in bowl.

In a separate bowl, whisk eggs and sugar until thick, add vanilla and pumpkin to combine. Fold in the flour mixture with a rubber spatula, and stir to combine.

Line a sheet pan with parchment paper with an extra 1-inch to assist with lifting the roll.  Spread batter evenly onto pan.  Bake for 13 to 15 minutes.  Remove cake from pan to a flat surface, roll from the short end to the short end into 1 roll.  Move to cooling rack until room temperature.  While cooling mix filling – combine ingredients in a small bowl.  Then move roll back to a flat surface and carefully unroll.  Spread mixture across the cake then re-roll the cake while gently peeling away the parchment paper.  Tightly wrap the roll in plastic wrap and refrigerate until served. 

Dill Pickle Pasta Salad

Ingredients:

½ lb dry shell pasta (about 3 cups)

¾ cup sliced baby dill pickles

⅔ cup sharp cheddar cheese, diced

2 Tbsp fresh dill

½ cup pickle juice

Dressing

⅔ cup mayonnaise

⅓ cup sour cream

⅛ tsp cayenne pepper

4 tablespoons pickle juice

salt & pepper to taste

Instructions:

Cook pasta as directed on packaging.

Add to cooled pasta pickles, dill, and pickle juice – set aside.

In separate bowl make dressing.

Toss all ingredients together, add cheese last.

Serves 8.

Lemon Dijon Chicken - Crock Pot

Ingredients:
2 cans cream of chicken soup
1/2 cup water
1/4 cup lemon juice
2 Tsp dijon mustard
1 1/2 tsp garlic powder
1/2 bag shredded carrots
1 small yellow onion, diced
1/2 bag egg noodles, cooked per instructions

Directions:
Spray crockpot with non-stick
Add all the ingredients listed, except the egg noodles
Cover and cook on low 7-8 hours
Serve over noodles

Serves 6-8.

Double Stuffed Chicken

Ingredients:

1 lb boneless, skinless chicken breasts

4 oz cream cheese

½ cup shredded cheddar cheese

1/2 cup milk

1 egg white

3/4 cup bread crumbs

1/4 cup Parmesan cheese, grated

1/2 Tbsp garlic, minced

1/2 cup butter, melted

1 Tbsp lemon juice

1/4 tsp garlic salt

1/4 tsp paprika

Instructions:

Preheat the oven to 350*. Spray pan with non-stick.

In a small bowl combine cream cheese and cheddar cheese – set aside.

In 4 separate bowls, (1) milk, (2) bread crumbs and Parmesan cheese, (3) egg white, (4) flour.

Butterfly each breast and fill with cheese mixture, folding over to seal in mixture.

Dip each breast first in milk, then into the flour mixture, then into the egg whites and finally into the bread crumbs.

Place each breast in a single layer in the baking dish, tucking edges under to seal.

In a small saucepan over medium heat melt butter stir in lemon juice, garlic, garlic salt, and paprika; then drizzle over chicken.

Bake for 30 minutes covered. 

Serves 3-4.

Pulled BBQ Chicken

Ingredients:

1 lb boneless, skinless chicken breasts

1 18 oz honey BBQ sauce

¼ cup brown sugar

2 Tbsp Worcestershire sauce

Instructions:

Spray crockpot with nonstick.

Add ingredients to pot.

Cover and cook on low 6-8 hours.

Shredded with two forks.

Serves 6-8.

Pulled Pork - Crockpot

Ingredients:

2 lbs pork tenderloin shoulder/butt

1 can rootbeer

1 18 oz BBQ sauce

Directions:

Spray crockpot with non-stick.

Place tenderloin in crockpot and pour rootbeer over it.  Cover and cook on low for 6 hours.

Drain out the rootbeer, shred pork, pour BBQ sauce over it, stir to combine.

Serves 6-8.

Spinach Ravioli Bake

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 shallot, finely chopped
1/2 cup white wine
16 oz half and half
2 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste
1/2 bag frozen cheese ravioli
2 cups shredded mozzarella cheese

Instructions:
Preheat oven 350*
Spray 9x13 glass cookware with nonstick
Over medium heat melt butter, add garlic cook 1-2 minutes
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add Parmesan cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt

Spread half the sauce on bottom of 9x13 cookware.
Layer frozen ravioli on top of the sauce.
Top ravioli with remaining sauce.
Cover sauce with mozzarella cheese.
Bake for 25 minutes.
Broil on high about 5 minutes, cheese will bubble and begin to brown.


Makes 4-6 servings.

Tuscan Shrimp Pasta

Ingredients:
2 Tbsp butter
6 cloves garlic, minced
1 pound shrimp, peeled and deveined.
1 shallot, finely chopped
1/2 cup white wine
1/2 jar roasted red peppers, drained and cut into strips
16 oz half and half
1 tsp cornstarch, 1 Tbsp water (mix in a small bowl)
2/3 cup Parmesan cheese, grated
1 bag spinach
salt and pepper to taste

Instructions:
Over medium heat melt butter, add garlic cook 1-2 minutes
Add shrimp cook on each side 2-3 minutes - transfer shrimp to bowl for later
Add onion to butter and garlic, cook until translucent
Add white wine and allow to simmer and reduce
Add peppers, cook 2-3 minutes, stir often
Add half and half and cornstarch mixture to the center of the pan, stir until thickens
Reduce heat, add cheese and stir until cheese melts
Add salt and pepper to taste
Add spinach, stir into sauce to wilt
Add shrimp back to the pan and stir through
Serve over cooked pasta

Makes 3 - 4 servings.

Taco Pizza

Ingredients:
2 Tortilla shells (flour)
1/2 cup canola/vegetable oil
2 or 3 Tbsp refried beans (low-sodium)
2 or 3 Tbsp taco sauce (Ortega)
2 or 3 Tbsp taco meat (cooked, either ground beef, chicken, or turkey)
Shredded cheese, Mexican blend
Blacked olives, sliced
Green onion, diced

Instructions:
Preheat oven to 400*
Over medium high heat, heat oil; fry each shell individually on both sides for 1 to 2 minutes. Rest each one on a paper towel to absorb any excess oil.
Line baking sheet with parchment paper
Place on the baking sheet the first fried shell, spread refried beans evenly, then add second shell.
Cover second shell with taco sauce, then cheese.  Add black olives and green onions -- consider other toppings based on your preferences.
Baked for 12 minutes.

Serve with sour cream, avocado, lettuce, tomatoes, and/or other taco toppings.