Cinnamon Toast

Ingredients

• 16 slices Bread (whole Wheat Is Great!)
• 2 sticks Salted Butter, Softened
• 1 cup Sugar (more To Taste)
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract (more To Taste)
• 1/8 teaspoon Ground Nutmeg (optional)

Preparation Instructions

Preheat oven to 350 degrees.

Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.

Spread on slices of bread, completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won't burn!

Remove from oven and cut slices into halves diagonally.

Zesty Slow Cooker Chicken

Ingredients

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

Directions

1. Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred and serve on Hawaiian Rolls

Squash Bake

4 medium-sized yellow or green summer squash, or a mixture of colors, sliced lengthwise and then into 1/4 inch slices (about 8 cups sliced squash)
1 T olive oil (or less, depending on the pan)
1 T minced garlic
2 T fresh thyme leaves or 1 T dried thyme (or less if you're not that fond of thyme)
2 large eggs
1/3 cup light sour cream
1 cup crumbled feta (not tightly packed)
2 T grated parmesan cheese
1 T lemon juice
salt and fresh ground black pepper to taste

Preheat oven to 375F/190C. Wash and dry squash, then cut off stem and blossom end and discard. Cut squash lengthwise in half, then slice into half-moon slices about 1/4 inch thick. (I used a mandoline with the 7mm blade, but you can use a knife.)

Heat olive oil in large non-stick frying pan, add garlic and thyme leaves and saute about 45 seconds (just long enough to season the oil, don't let the garlic brown.) Add squash slices and saute about 4 minutes, turning a few times. Squash should be barely starting to soften.

While squash cooks, break eggs into a small bowl or glass measuring cup and beat until egg yolks and whites are combined. Stir in sour cream, feta, parmesan, and lemon juice.

Spray a 2 quart gratin dish or glass casserole dish with non-stick spray or olive oil. Layer half the squash in the dish, then season with salt and fresh ground black pepper. (Remember the feta is salty, so it won't need a lot of salt.) Pour over half the egg-feta mixture and use the back of a spoon or a rubber scraper to spread it over the squash. Repeat with another layer of squash and the rest of the feta-egg mixture.

Bake at 375F/190C for 40-45 minutes, or until the mixture is bubbling, slightly set, and top if lightly browned. Serve hot.

This will keep in the fridge for a day or two. For best results, I recommend reheating in a toaster oven. Do not freeze.

Southwestern Shell Pasta Salad

Ingredients

1/2 lb small shell pasta, Cooked al dente as directed on box and drained and rinsed with cool water

1 cup peas, defrosted

1 cup corn, defrosted

1 cup canned black bean, rinsed and drained

1 cup diced red bell pepper

1/4 cup diced celery

1/3 cup diced slicing pepperoni

1 cup shredded cheddar cheese

1/4 cup diced scallion

1 chipotle pepper, diced

1 garlic clove, minced

1/2 teaspoon cumin

1 cup ranch dressing, low calories

salt and pepper, to taste

2 tablespoons fresh cilantro or 2 tablespoons fresh parsley, minced

Directions

1 In a large bowl mix all ingredients together.

2 Adding more chipotle and adobo if desired.

3 Chill for 1 hour for flavors to meld.

Crock Pot Beef for Tacos

• Ingredients
• 1 (2-pound) London broil
• 1 (1.25-ounce) package taco seasoning mix
• Cooking spray
• 1 cup chopped onion
• 1 tablespoon white vinegar
• 1 (4.5-ounce) can chopped green chiles

Directions

• Trim fat from meat; rub seasoning mix over both sides of meat. Place meat in an electric slow cooker coated with cooking spray; add onion, vinegar, and green chiles. Cover with lid; cook on low-heat setting for 9 hours.

chili

2 lbs. ground beef

2 cups diced onions

2 (15 1/2 oz) cans pinto beans

1 (15 1/2 oz) can pink kidney beans

1 (15 1/4 oz) can whole kernel corn, drained

1 (14 1/2 oz) can Mexican-style stewed tomatoes

1 (14 1/2 oz) can diced tomatoes

1 (14 1/2 oz) can tomatoes with chiles

2 (4 1/2 oz) cans diced green chiles

1 (4.6 oz) can sliced black olives, drained and rinsed (optional)

1 (1 1/4 oz) package taco seasoning mix

1 (1 oz) package ranch salad dressing mix

For Garnish:

Corn Chips

Sour Cream/Ranch Dressing

Grated Cheese

Green Onions (optional)

Brown ground beef and onions in a large skillet; drain excess fat, then transfer browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chilies, black olives, taco seasoning, & ranch dressing mix, and cook in a slow cooker on low for 6-9 hours. Or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with garnishes of choice and enjoy!

Bacon Ranch Pasta Salad

Ingredients

• 1 (12 ounce) package uncooked tri-color rotini pasta
• 10 slices bacon
• 1 cup mayonnaise
• 3 tablespoons dry ranch salad dressing mix
• 1/4 teaspoon garlic powder
• 1/2 teaspoon garlic pepper
• 1/2 cup milk, or as needed
• 1 large tomato, chopped
• 1 (4.25 ounce) can sliced black olives
• 1 cup shredded sharp Cheddar cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Stir in rotini pasta and cook for 10 to 12 minutes or until al dente; drain.
2. Place bacon in a skillet over medium-high heat and cook until evenly brown. Drain and chop.
3. In a large bowl, mix mayonnaise, ranch dressing mix, garlic powder, and garlic pepper. Stir in milk until smooth. Place bacon, tomato, black olives and cheese in bowl and toss to coat with dressing. Cover and chill at least 1 hour in the refrigerator. Toss with additional milk if the salad seems a little dry.

Blueberry Muffins

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

zucchini bread

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Quick Chicken Marinade

Ingredients

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1/3 cup white wine
• 4-6 chicken breasts

Directions

1. Combine all ingredients except the chicken in a large Ziploc bag and mix.

2. When all ingredients are well combined, add chicken breasts.

3. Marinate in refrigerator for 20-30 minutes, no longer.

4. When ready to cook, brush BBQ with oil and cook chicken until no longer pink inside.

5. Throw out the Ziploc bag and marinade.

6. Serve over pasta with a red sauce or on it’s own with a salad.

puffy chocolate chip cookies

Ingredients

• 1 cup butter-flavored shortening*
• 3/4 cup sugar
• 1 cup brown sugar
• 2 1/4 cups cake flour
• 1 teaspoon kosher salt
• 1 1/2 teaspoons baking powder
• 2 eggs
• 1 1/2 teaspoons vanilla extract
• 1 cup semisweet chocolate chips

Hardware:

• Ice cream scooper
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F. Combine the shortening, sugar, and brown sugar in the mixer's work bowl, and cream until light and fluffy. In the meantime, sift together the cake flour, salt, and baking powder and set aside.

Add the eggs 1 at a time to the creamed mixture. Then add vanilla. Increase the speed until thoroughly incorporated.

With the mixer set to low, slowly add the dry ingredients to the shortening and combine well. Stir in the chocolate chips. Chill the dough. Scoop onto parchment-lined baking sheets, 6 per sheet. Bake for 13 minutes or until golden brown and puffy, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool and store in an airtight-container.

*If you don't have butter flavored shortening you can just use a stick of regular cold butter.

Red & White Lasagna

What?

• 12 lasagna noodles
• 1 15oz container ricotta cheese
• 1 10oz package frozen chopped spinach
• 2c shredded mozzarella cheese
• 1/2c shredded parmesan (divided)
• 2 eggs
• 1lb ground sausage, cooked and drained
• 1 26oz jar marinara pasta sauce
• 1 16oz jar alfredo pasta sauce
• chopped fresh parsley
  

How?

Cook pasta according to package directions (this step can be omitted if you have oven ready pasta). Preheat oven to 350. In a large bowl, combine ricotta cheese, spinach, mozzarella cheese, 2T parmesan cheese and eggs; mix well. In a 15x9in baking dish, spread 1c marinara sauce. Layer 4 lasagna noodles over sauce. Top with 1/2 cheese mixture, 1c marinara sauce and all the cooked sausage. Layer 4 more lasagna noodles, remaining cheese mixture and remaining marinara sauce. Top with 4 more lasagna noodles. Spread alfredo sauce evenly on top; sprinkle with remaining parmesan cheese and chopped parsley. Cover; bake 40 min. Uncover, bake and additional 15 min or until hot and bubbly. Let stand 10 min before cutting.

Whole Wheat Bread

This recipe is from my friend, Katie Horner, and it is TO DIE FOR!!!

1 c. warm water
2 T yeast

3/4 c. evaporated milk
3/4 c. water
6 c. whole wheat flour
1/2 c. honey
1 T salt
3 eggs
1/2 c. oil

Knead for 8-10min (you may need to add more flour). Cover with damp cloth and let rise double in bulk. Punch down and let rise for 30 min. Place in loaf pan and let rise until double. Bake @ 350 for 30min.

Cheddar Bay Biscuits

Ingredients:

-2 ½ cups Bisquick baking mix

-¾ cup cold whole milk

-4 tablespoons cold butter (1/2 stick)

-¼ teaspoon garlic powder

-1 heaping cup grated cheddar cheese

Brush on Top:

-2 tablespoons butter, melted

-¼ teaspoon dried parsley flakes

-½ teaspoon garlic powder

-pinch salt

Directions:

1. Preheat your oven to 400 degrees.

2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

grilled marinated asparagus

Ingredients

1 lb asparagus
3 T balsamic vinegar
2 T fresh lemon juice
1 T olive oil
1 T soy sauce
1/8 t pepper

Preparation

Prepare grill.

Snap off tough ends of asparagus. Combine all ingredients except cooking spray in a large zip-top plastic bag; seal and marinate for 30 minutes. Remove asparagus from bag, and discard marinade. Grill 5 minutes on each side or until asparagus is done.

pancakes

INGREDIENTS

1 1/2 c flour
3 1/2 t baking powder
1 t salt
1 T white sugar
1 1/4 cups milk
1 egg
3 T butter, melted

DIRECTIONS

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

sloppy joes

Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 1/4 pounds ground beef
1/4 cup brown sugar
2 teaspoons to 1 tablespoon steak seasoning blend
1 medium onion, chopped
1 small red bell pepper, chopped
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
2 cups tomato sauce
2 tablespoons tomato paste
4 crusty rolls, split, toasted, and lightly buttered

Directions

Heat a large skillet over medium high heat. Add oil and meat to the pan. Spread the meat around the pan and begin to break it up. Combine brown sugar and steak seasoning. Add sugar and spice mixture to the skillet and combine. When the meat has browned, add onion and red peppers to the skillet. Reduce heat to medium and cook onions, peppers, red wine vinegar and Worcestershire sauce with meat for 5 minutes. Add tomato sauce and paste to pan. Stir to combine. Reduce heat to simmer and cook Sloppy Joe mixture 5 minutes longer. Using a large spoon or ice cream scoop, pile sloppy meat onto toasted, buttered bun bottoms and cover with bun tops. Serve with your favorite sides or sliced tomatoes seasoned with salt and pepper, dill pickles and Deviled Potato Salad. Have plenty of napkins on hand!

lemon poppy seed dressing

1/2 c white sugar

1/2 c lemon juice

1 t dijon mustard

1/2 t salt

2/3 c vegetable oil

1 T poppy seeds