DULCHE de LECHE BROWNIE TRIFLES

 Chocolate and caramel . . . doesn't get any better!!!

INGREDIENTS:
Vanilla Filling:
1 box (4 serving size) vanilla pudding and pie filling mix (not instant)
2 C whipping cream (not whipped cream - WHIPPING cream)
Brownies:
1 pouch (10.25 oz) Betty Crocker fudge brownie mix
Water, vegetable oil and egg called for on brownie mix pouch
Topping:
1 can (13.4 oz) dulce de leche (carmelized sweetened condensed milk), heated

DIRECTIONS:
1. In large saucepan, stir together pudding mix and whipping cream. Cook over medium heat until thickened, stirring constantly. Remove from heat, pour into medium bowl. Cover with plastic wrap. Refrigerate until cold, about 1 hour.
2. Make and bake brownie mix as directed on pouch, using water, oil, and egg. Cool completely, about 1 hour. Cut into 4 rows by 3 rows to make 12 brownies. Cut each brownie into 4 squares.
3. Just before serving, in each of 12 small dessert dishes, spoon 2 rounded Tbl pudding. Place 4 brownie squares in each dish over pudding. Drizzle warm dulce de leche evenly over each dessert.

*I think instead of dealing with the sweetened condensed milk, I might actually use caramel icecream topping . . . but that's just me!! :)

CHOCOLATE BERRY CHEESECAKE

Have not found a chocolate cheesecake I don't like - and adding berries is AWESOME!!!

INGREDIENTS:
1 box chocolate fude cake mix
1/2 C butter or margarine, softened
2 pkg (8 oz each) cream cheese, softened
6 oz Yoplait raspberry yogurt
1 container Betty Crocker rich and creamy chocolate frosting
3 eggs
1-1/2 C sliced fresh strawberries
1/2 C fresh blueberries
1 can (21 oz) strawberry pie filling

DIRECTIONS:
1. Heat oven to 325 degrees. Grease bottom only of 13 x 9 inch pan with shortening or spray with cooking spray. In large bowl, beat cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. With floured fingers, press remaining crumb mixture in bottom of pan.
2. In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs, one at a time, just until blended. Pour over crust. Sprinkle evenly with reserved crumb mixture.
3. Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours or until chilled.
4. Just before serving, stir strawberries and blueberries into pie filling. Cut cheesecake into squares. Top each with berry mixture. Store covered in refrigerator.

HAM AND CHEESE BRUNCH SQUARES

INGREDIENTS:
2 C grated Colby and Monterey Jack or Marble cheese
1 pkg (22.5 oz) frozen toaster hash brown patties, thawed (10 patties)
8 oz cream cheese, softened
12 eggs
1/2 tsp pepper
8 oz thickly sliced deli ham
4 to 5 green onions with tops, divided
3 plum tomatoes

DIRECTIONS:
1. Preheat oven to 450 degrees. Lightly brush large pan with vegetable oil. Grate cheese. Crumble hash browns over pan; pressing gently. Sprinkle with half the cheese. Bake 13 to 15 minutes or until crust starts to brown.
2. Whisk cream cheese until smooth. Gradually add egs and pepper (optional); whisking until smooth. Coarsely chop ham using a food chopper. Slice green onions, reserving 1/4 C of the tops for garnish. Place ham and remaining green onions into saute pan; cook and stir over medium heat 2 to 3 minutes or until hot. Stir ham mixture into egg mixture.
3. Remove pan from oven. Pour egg mixture over crust. Return to oven and bake 6 to 8 minutes or until center is set. Seed and dice tomatoes. Remove pan from oven; top with remaining cheese, tomatoes, and reserved green onions. Sprinkle with additional pepper (optional). Cut into squares and serve.

CREAMY ONE POT PASTA (Pampered Chef)

INGREDIENTS:
4 large garlic cloves, peeled
7 oz sun dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz cream cheese
1/4 tsp salt
1/2 tsp black pepper
Grated Parmesan Cheese and fresh basil (optional)

DIRECTIONS:
1. Slice garlic into thin pieces and place in 1 Tbl oil from the sun dried tomatoes in a stockpot; cook over medium heat 2 to 3 minutes or until garlic is golden brown, stirring occasionally. Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Add pasta; cover and simmer vigorously 8 to 10 minutes or until pasta is almost cooked but still firm, stirring occasionally.
2. Meanwhile, cut broccoli into small florets. Cut carrots in half lengthwise; thinly slice crosswise on a bias. Drain tomatoes, pat dry, and slice into thin strips.
3. Cut cream cheese into cubes. Add vegetables, cream cheese, salt, and pepper to pasta; stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2 to 4 minutes or until vegetables are tender. If desired, top with parmesan cheese and basil.

For a heartier version, you can add grilled turkey, italian sausance, or sliced grilled chicken breasts!

BUTTERED CHEERIOS

Okay, so this may sound odd to you, but it is one of our favorite nighttime snacks. My uncle actually taught me how to make this one time when he was babysitting us when we were little. It is a great alternative to popcorn!

INGREDIENTS:
4 Tbl butter or margarine
1/2 box Cheerios
salt

DIRECTIONS:
Melt margarine in large skillet. Add cheerios and stir until coated and heated through (3 to 5 minutes). Salt as desired and serve.

We have tried this recipe with the Honey Nut Cheerios as well. It give you a salty-sweet combo; however, the cheerios do become a bit too sticky for my taste.

MADE FROM SCRATCH RANCH DIP (from Allrecipes.com)

My family is all about Ranch Dip, and this one is a BIG hit. Made some tonight for some snack time chip dippin'!

INGREDIENTS:
1 C mayonnaise
1/2 C sour cream
1/2 tsp dried chives
1/2 tsp dried parsley
1/2 tsp dried dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp salt
1/8 tsp black pepper

DIRECTIONS:
1. In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

You may use buttermilk in place of the sour cream if you want to use this as a salad dressing instead!!!

As a side note, I also used this to coat chicken breasts before dipping them in a mix of crushed cornflakes and parmesan cheese and baking for 25 minutes at 400 degrees. AWESOME flavor!!!!

CREAM CHEESE POUND CAKE

INGREDIENTS:
1-1/2 C butter
8 oz cream cheese
3 C white sugar (I used 2 C white sugar and 1 C brown sugar)
1 Tbl vanilla extract
1 Tbl almond extract (I just used two Tbl vanilla extract)
6 eggs (yes, I said SIX eggs!!!)
3 C cake flour
(If you don't have cake flour, use one cup of regular flour minus 2 Tbl for each cup of cake flour.)

DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Grease one 10 inch tube pan. (I used a greased and floured bundt pan.)
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the flour and the eggs alternately, beginning and ending with the flour. Pour batter into the prepared pan. 3. Bake at 325 degrees F (165 degrees C) for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.

I did use a simple powdered sugar, milk, and vanilla glaze to drizzle over the cake after it cooled.

CHICKEN BROCCOLI STIR FRY

INGREDIENTS:
12 oz boneless, skinless chicken breast halves, cut into bit sized pieces
3 Tbl soy sauce
3 Tbl olive oil
2 cloves garlic chopped (I used garlic powder instead)
1 large onion, cut into rings (I used onion powder instead)
1/2 C water
1 tsp black pepper
1 tsp brown sugar
1 pkg frozen broccoli (microwaved according to directions)
1 Tbl cornstarch mixed with equal parts water

DIRECTIONS:
1. In large bowl, combine soy sauce and chicken, mix well and set aside for 15 minutes.
2. Heat oil in wok or large skillet. Saute garlic and onion until soft and translucent (I just mixed my garlic and onion powders into the oil). Add chicken and marinade and stir fry until light golden brown and cooked through. (about 10 mins)
3. Stir in water, pepper, and sugar.
4. Add broccoli, stirring and cooking for 8 to 10 minutes.
5. Pour in cornstarch mixture and cook until sauce is thickened (about 5 minutes).
6. Serve alone or over white rice.  I did sprinkle my completed dish with some sesame seeds for a bit of crunch!

CHOCOLATE CAKE

This is an AWESOME chocolate cake recipe I got from Allrecipes.com.  There were no left overs of this one!!

INGREDIENTS:
1/2 C margarine
1 C water
2 oz unsweetened chocolate (I used Ghiradelli baking squares)
2 C flour
2 C white sugar
2 eggs
1/2 tsp salt
1-1/2 tsp baking soda
1/2 C sour milk/buttermilk

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. In a microwave-safe bowl, microwave chocolate, margarine and water until melted. Stir occasionally until chocolate is smooth. Allow to cool to room temperature.
2. In a large bowl, mix together flour, sugar, salt and soda. Pour in milk and eggs. Mix the cooled chocolate mixture into the batter. Pour into prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean.

I frosted the cake with a chocolate glaze, but you can use any type of icing you want - buttercream, cream cheese frosting, etc.

ROASTED ASPARAGUS WITH BALSAMIC BROWN BUTTER (submitted by Sharon Favre)

 What lead me to try this was my LOVE for the Spaghetti Factory’s Brown Butter Mizethra Pasta – Sharon.

INGREDIENTS:
Approx. 40 asparagus (2 lbs)
¼ tsp. kosher salt
1/8 tsp pepper
2 TBSP butter
2 tsp. low sodium soy sauce
1 tsp. balsamic vinegar

DIRECTIONS:
Arrange asparagus on baking sheet and coat with cooking spray and sprinkle with salt and pepper. Bake at 400 for 12-15 minutes.
In a small skillet melt the butter on a low heat letting it get a little brown, remove from heat and stir in the soy sauce and balsamic vinegar. Do this close to the asparagus getting done and then throw them in the skillet and toss in the sauce. YUM!!!!!

SALMON FILLET WITH TACO SEASONING (submitted by Sharon Favre)

This tidbit was from my “Hungry Girl” emails I get and I tried the other night and Todd said it was good. You just spread (with your finger is what I found easiest) taco seasoning over each side of the salmon and cook as usual either on the grill or as I do in a cast iron skillet.

SWEET POTATO CHILI (submitted by Sharon Favre)

INGREDIENTS:
3 large sweet potatoes peeled and cut into ¾” pieces
Minced garlic to taste
1 can pinto beans (drained and rinsed)
1 can (14.5 oz) diced tomato with jalapeño (I could not find jalapeño so I used the ones with green chili’s)
3 TBSP chili powder
1 TBSP cocoa
1 tsp. ground cumin
Salt to taste
½ tsp. cayenne pepper

DIRECTIONS:
Spray your crock pot with oil and then layer the potatoes, beans and garlic. Then combine the tomatoes, chili powder, cocoa, cumin, salt, cayenne pepper together in a bowl with 2 cups of water. Pour this over the layers. Cover and cook for either 6 hours on high or 8 hours on low (or longer – you know how kind the crock pot is). Then serve this over microwavable brown rice.
(I will say, it looks good in the picture – found the recipe in a magazine that I don’t remember what it was while waiting in the doctors office. I was skeptical of what the guys would say since it was “chili” on such a hot day but making it in the crock pot was awesome – no heating up the house – and it was very yummy and they didn’t seem to care).

BUTTERMILK SALAD DRESSING

I got this one from my aunt! She let me scan her newest Taste of Home book - made this tonight and it is quite yummy . . . hoping it will thicken up a bit in the fridge, though. It seemed awfully watered down.  It tasted WONDERFUL on our salads!!!

INGREDIENTS:
2 C buttermilk (I used the substitution of 1 Tbl white vinegar + enough milk to make 1 C = 1 C of buttermilk)
2 C mayo
1 Tbl onion powder
1 Tbl parsley
1-1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp celery salt
1/4 tsp pepper

DIRECTIONS:
Whisk all ingredients until smooth. Store in refrigerator.

BAKED OATMEAL

Just took this one out of the oven! It is delish! It will be perfect on cold mornings this winter, or even as a great way to start a school day for the kids.

INGREDIENTS:
3 C quick cooking oats
1 C brown sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 C milk
1/2 C butter, melted
2 eggs, beaten
Additional milk

DIRECTIONS:
1. Combine oats, sugar, baking powder, cinnamon, and salt in bowl. Set aside.
2. In separate bowl, combine milk, butter, and eggs. Whisk until well blended. Stir into dry mixture.
3. Spoon into 9-in square baking pan (sprayed or greased). Bake at 350 degrees for 40 to 45 mins. or until a toothpick inserted in the middle comes out clean.
4. Serve warm with milk poured over it.

JEWISH APPLE CAKE

I had some apples I needed to use up, and I knew my grandparents like apples, so I found this one and decided to try it out . . . and BOY! Are we all glad I did! So moist and sweet and YUMMMMY!

INGREDIENTS:
1 tsp ground cinnamon
3/4 C white sugar
5 apples, peeled, cored, and chopped
3 C flour
1 tsp salt
1 Tbl baking powder
4 eggs
1 C white sugar
1 C brown sugar
1/4 C apple juice
1 Tbl vanilla extract

DIRECTIONS:
1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan.
2. Mix cinnamon, 3/4 cup of sugar, and apples in a bowl; set aside. Combine flour, salt, and baking powder in a bowl. Beat the eggs and 2 cups of sugar with an electric mixer until fluffy. Pour in the flour mixture alternately with the oil. Beat in the orange juice and vanilla until smooth and thoroughly mixed. Pour half of the batter into the prepared pan. Layer half of the apples on top. Pour the remaining batter over, then finish by topping with the rest of the apples.
3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 30 minutes to 1 hour and 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Note: The original recipe called for 2 C white sugar, but I like the richness that brown sugar adds, so I did 1 C white and 1 C brown sugars. It also called for 1/4 C orange juice, but since it was an apple cake, I used apple juice. I also drizzled the finished cake with a simple powder sugar + milk + almond extract icing and it was perfectly sweet!

CRUNCHY CHEESE CRISPS

So, we tried these tonight (as you can see by the pic) - and got mixed reviews. Katelyn and I liked them, James and Timmy not so much. They are different. Good way to use of the crumbs in the bottom of your potato chip bag!

INGREDIENTS:
1/4 C finely crushed potato chips
1/4 C finely shredded cheddar cheese
2 Tbl flour
1 Tbl butter, softened
1/4 tsp Dijon mustard
1 pinch cayenne pepper (we used garlic instead)

DIRECTIONS:
1. In a small bowl, combine all ingredients. Shape into 3/4-in. balls. Place on an ungreased baking sheet and flatten slightly. Bake at 350 degrees F for 8-10 minutes or until golden brown. Remove to a wire rack.
(This makes FOUR crisps - just enough for a late night snack.)

CHOCOLATE MOCHA CHEWIES

Nothing better than an easy recipe - one of my favorite cookbooks is "the Cake Doctor" - everything is made with a simple box of cake mix!

 INGREDIENTS:
1 pkg devil's food cake mix
1/3 C brewed coffee, at room temperature
4 Tbl (1/2 stick) butter, melted
1 egg
1 C milk chocolate chips

DIRECTIONS:
1. Preheat oven to 350 degrees. Lightly spray/grease cookie sheet.
2. Place the cake mix, coffee, melted butter, and egg in large mixing bowl. Blend with an electric mixer on low speed for one minute. Stop the machine and scrape down the sides of the bowl with a spatula. Increase the speed to medium and beat for one minute more. The cookie dough will be thick. Fold in the chips until well distributed.
3. Drop heaping teaspoons of dough onto prepared cookie sheet. Bake 10 to 12 minutes, until the cookies are set, but the middles are still a little soft. Let the cookies rest on the pan for one minute before removing them to cool.
4. Store the cookies, wrapped in aluminum foil or an airtight container, at rom temp for up to one week OR freeze them, wrapped in foild and placed in a plastic freezer bag for up to three months. Thaw the cookies overnight on the counter before serving.

If you don't have any leftover brewed coffee, add 1/3 C tap water and 1 Tbl instant coffee powder to the recipe instead.

OLD FASHIONED COLA CAKE

Use your cola of choice (Coke or Pepsi) but DO NOT use the diet version.

 INGREDIENTS:
Cake:
1 pkg plain white cake mix
4 Tbl unsweetened cocoa powder
8 Tbl (1 stick) butter or margarine, melted
1 C cola
1/2 C buttermilk
2 large eggs
1 tsp pure vanilla extract
1-1/2 C miniature marshmallows
Frosting:
8 Tbl (1 stick) butter or margarine
4 Tbl unsweetened cocoa powder
1/3 C cola
3 C confectioners' sugar, sifted
1 C chopped pecans (optional)

DIRECTIONS:
1. Preheat oven to 350 degrees and lightly mist a 13 x 9 inch baking pan with vegetable oil spray.
2. Place the cake mix, cocoa powder, melted butter, cola, buttermilk, eggs, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minutes. Stop the machine and scrape down the sides of the bowl with a spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well blended. Fold in the marshmallows. Pour the batter into the prepared pan, smoothing it out with the spatula.
3. Place the pan in the oven and bake until the cake springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan (40 to 42 minutes). Remove the pan from the oven and allow cake to cool.
4. Meanwhile, prepare the frosting. Place the butter in a medium saucepan over low heat. as the butter melts, stir in the cocoa powder and cola. Let the mixture come just to a boil, stirring constantly, and then remove it from the heat. Stir in the confectioners' sugar until the frosting is thickened and smooth. Fold in the pecans (optional).
5. Pour the frosting over the top of the cake, spreading it out with a spatula so that it reaches the edges of the cake. Cook for 20 minutes before serving.
6. Store the cake, covere din aluminum foil, at room temp for up to 1 week OR freeze it, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.

BUTTERMILK SUBSTITUTE: 1 Tbl of lemon juice or white vinegar plus enough milk to equal one cup. Allow this to sit for five minutes before adding to your recipe!

CHOCOLATE PEANUT SWEETIES

This is one of my favorite ways to make a salty/sweet snack!

INGREDIENTS:
1 C peanut butter
1/2 C butter (no margarine), softened
3 C confectioner's sugar
5 dozen miniature pretzel twists (about 3 C)
1-2 C milk chocolate chips
1 to 2 Tbl solid vegetable shortening

DIRECTIONS:
1. In a mixing bowl, beat peanut butter and butter until smooth. Beat in confectioner's sugar until combined. Shape into 1 inch balls; press one onto each pretzel. Place on waxed paper-lined baking sheets. Refrigerate until peanut butter mixture is firm, about 1 hour.
2. In a microwave safe bowl, melt 1 C chocolate chips and 1 Tbl solid vegetable shortening until smooth (stirring every 30 seconds). Dip the peanut butter ball into chocolate. Return to baking sheet, pretzel side down. Refrigerate for at least 30 minutes before serving. Store in the refrigerator.

ALMOND CHICKEN CASSEROLE

INGREDIENTS:
2 C cubed cooked chicken
1 can condensed cream of chicken soup, undiluted
1 C sour cream
3/4 C mayonnaise
2 celery ribs, chopped
3 hard cooked eggs, chopped
1 can (8 oz) water chestnuts, drained and chopped (optional)
1 can (4 oz) mushroom stems and pieces, drained (optional)
1 Tbl finely chopped onion
2 tsp lemon juice
1/2 tsp salt
1/4 tsp pepper
1 C (4 oz) shredded cheddar cheese)
1/2 C crushed cornflakes
2 Tbl butter, melted
1/4 C sliced almonds

DIRECTIONS:
In a large bowl, combine the first 12 ingredients. Transfer to a greased 13 x 9 inch baking dish; sprinkle with cheese. Toss cornflakes with butter; sprinkle over cheese. Top with almonds. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until heated through.

STIR FRIED BEEF AND BROCCOLI

INGREDIENTS:
1/2 C cold water
2 Tbl cornstarch
2 Tbl soy sauce
1 pound beef boneless sirloin steak
2 Tbl vegetable oil
1/4 tsp ground ginger
1/4 tsp garlic powder
1 bag (1 lb) frozen chopped broccoli, thawed and drained
1 C orange juice
4 C hot coooked rice

DIRECTIONS:
1. Mix water, cornstarch, and soy sauce; set aside. Trim fat from beef. Cut beef with grain into 2 inch strips; cut strips across grain into 1/8 inch slices.
2. Heat 12 inch skillet or wok over medium high heat. Add oil; rotate skillet to coat bottom. Add beef, ginger, and garlic powder; stir fry for about 3 minutes or until beef is brown. Add broccoli; stir fry an additional 2 minutes.
3. Stir in orange juice; heat to boiling. Stir in cornstarch mixture; cook and stir about 1 minute or until thickened. Serve beef mixture over rice.

SPECIAL LEMONADE RECIPE

This recipe is from a local tea room and is UNBELIEVABLE!  Don't let the milk throw you - it actually gives it a wonderful rich flavor!!

INGREDIENTS:
2 medium lemons
1-1/2 C sugar
2 C milk
3 C club soda

DIRECTIONS:
1. Remove the ends of the lemons and then peel them with a paring knife (save the peels). Quarter the lemons and squeeze the juice into a bowl.
2. Remove and discard the white membrane from the squeezed lemons. Place the peel and pulp of the lemons in a blender or food processor, cover, then process until coarsely chopped.
3. Add the pulp/peel mixture and sugar to the lemon juice and allow to stand for 30 minutes.
4. Stir milk into the lemon mixture then strain into new bowl.
5. Add club soda and serve!

GOLDEN BROCCOLI BAKE

I love broccoli. And I love cheese. So this recipe is one of my favorites!!!

INGREDIENTS:
16-oz package of frozen cut broccoli
1 7-1/2 oz can condensed cream of mushroom soup
1/4 C shredded American or cheddar cheese
2 Tbl milk
1 Tbl mayonnaise or salad dressing
2 Tbl crushed cheeze-its

DIRECTIONS:
Cook frozen broccoli according to package directions. Drain and transfer to a 1-1/2 qt casserole dish. Combine soup, cheese, milk, and mayonnaise. Stir into broccoli. Top with crushed crackers. Bake at 350 degrees for 30 minutes or until heated through. Serves 6.

GREEN BEANS AMANDINE

This is a great way to dress up green beans. I LOVE this recipe and I fix it a lot!

INGREDIENTS:
2 cans kitchen cut green beans
2 Tbl slivered almonds
1 Tbl butter
seasoned salt

DIRECTIONS:
Place green beans, butter, lemon juice, and almonds in microwave safe dish. Cook on high 3 to 5 minutes until green beans are cooked through and the butter has melted. Stir once and return to microwave for another minute. Sprinkle with seasoned salt and serve.

FRUIT FILLED MELONS

I  love serving this dish. It looks so creative and pretty on the table - serving the fruit inside of a cantaloupe bowl! And the sauce is very yummy! Perfect for a summertime dinner party!

INGREDIENTS:
2 cantaloupes
1 medium orange, peeled and sectioned
1 medium apple, cored and coarsely chopped
1 medium peach, peeled, pitted, and thinly sliced
1 C blueberries
1/2 C strawberries, hulled and halved
1 8-oz carton pineapple yogurt
2 Tbl mayonnaise or salad dressing
2 tsp brown sugar
1 tsp grated gingerroot or 1/4 tsp ground ginger
Leaf lettuce

DIRECTIONS:
1. Cut each cantaloupe in half and remove the seeds. Use a melon baller to scoop out pulp, reserving shells. Set aside 2 C of melon balls; reserve remaining melon for another use. Trim a thin slice from the bottom of each melon shell so that it sits evenly on a plate.
2. In a bowl, mix the 2 C melon balls, orange, aple, peach, blueberries, and strawberries.
3. Line inside of each melon shell with lettuce leaves. Divide fruit among lined melon shells.
4. Stir together yogurt, mayonnaise, brown sugar, and ginger. Top each bowl of fruit with one-fourth of the dressing. Makes four servings.

SPINACH PHYLLO TRIANGLES

Great way to get everyone to eat spinach, even when they claim to hate it!

INGREDIENTS:
1 10-oz pkg frozen chopped spinach
1/2 C chopped onion
1 clove, garlic, minced
6 ounces feta cheese, finely crumbled
1/2 tsp dried oregano, crushed
12 shets phyllo dough (8 to 10 oz)
1/2 C margarine or butter melted

DIRECTIONS:
1. For filling, cook spinach, onion, and garlic according to spinach package directions. Drain well in colander. Squeeze excess fluid, by hand, out of the spinach mix.
2. Combine spinach mixture, feta cheese, and oregano.
3. Lighly brush 1 sheet of phyllo with some of the melted margarine/butter. Place another phylo sheet on top; brush with margarine/butter; repeat with a third sheet of phyllo and margarine. Cover the remaining phyllo with a damp cloth to rprevent drying. Cut the stack of phyllo lengthwise into 6 strips.
4. For each triangle, spoon 1 Tbl of filling about 1 inch from one end of each strip. Fold the end over the filling at a 45 degree angle. Continue folding to form a triangle that encloses the filling (just like when you used to make paper footballs to shoot at people in high school)!!!! Repeat with remaining phyllo, margarine/butter, and filling.
5. Place triangles on a baking sheet. Brush with margarine/butter. Bake in a 375 degree oven for 18 to 20 minutes or until golden brown. Serve warm!! Makes 24.

PEPPERONI BITES

When I got married someone gave me the "New Cook Book" by Better Homes and Gardens. That was in 1993. My cookbook now looks like it has been through a war - stains, rips, etc. BUT, it still has some of my favorite recipes!!! This is one I like to make for family gatherings and my daughter's sleep overs!!!

INGREDIENTS:
1 C shredded mozzarella cheese
1/2 C chopped pepperoni
1/2 C pizza sauce
2 (10 oz each) pkg refrigerated biscuits
1 Tbl milk
1/4 C grated Parmesan cheese

DIRECTIONS:
1. For filling, in a bowl combine mozzarella cheese, pepperoni, and pizza sauce. Set aside.
2. Separate biscuits. Flatten biscuits to 3 inch circles. Place about 1 rounded Tbl filling into the center of each circle. Bring edges of dough together. Pinch to seal. Place, seam side down, on greased baking sheets. Brush with milk. Sprinkle with Parmesan. Bake in a 350 degree oven for 12 to 15 minutes or until golden. Serve warm. Makes 20.

CHEESECAKE TRUFFLES

You can choose your own "toppings" for these little goodies (coconut, grated chocolate, sprinkles, nuts, etc.).

INGREDIENTS:
3 pkg (8 oz each) cream cheese, softened
1 C sugar
1 C sour cream
1 tsp vanilla extract
3 eggs, beaten
1 C graham cracker crumbs
milk chocolate or white chocolate chips
shortening
topping(s) of your choice

DIRECTIONS:
1. Line the bottom of a 9 inch springform pan with parchment paper. Coat the paper and sides of the pan with cooking spray.
2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
3. Place pan on a baking sheet. Bake at 350 degrees for 45 to 50 minutes or until center is almost set. Cool on a wire rach for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Cover and freeze overnight.
4. Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out one inch balls of cheesecake; roll each in cracker crumbs and set on parchment paper. Freeze for 1 hour or until firm.
5. In a microwave melt 1 cup of milk chocolate or white chocolate chips with 1 Tb shortening, stirring every 30 seconds until smooth. Place toppings of your choice in shallow bowls. Dip cheesecake balls in chocolate, allowing excess to drip off. Roll the coated balls in toppings and place on waxed paper until set. Store in refrigerator.

 

**My favorite toppings for this one were crushed english toffee bits and mini chocolate chips!!!

OATMEAL BRULEE WITH GINGER CREAM

Found this one in a VERY old Taste of Home magazine (which is literally my FAVORITE cooking magazine EVER). Sounds very yummy and filling for a breakfast that will stick with you until lunch!

INGREDIENTS:
Ginger Cream:
1/2 C heavy whipping cream
2 slices fresh gingerroot (about 3/4-inch diameter)
1 cinnamon stick (3 in.)
1 Tbl grated orange peel
3 Tbl maple syrup
1/8 tsp ground nutmeg

Oatmeal:
4 C water
2 C old fashioned oats
1/4 C chopped dried apricots
1/4 C dried cherries, chopped
1/2 tsp salt
3 Tbl brown sugar
2 Tbl butter
1 C fresh or frozen unsweetened raspberries, thawed
1/4 C sugar

DIRECTIONS:
1. In a small saucepan, bring the cream, ginger, cinnamon, and orange peel to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; strain and discard the solids. Stir in syrup and nutmeg; set aside.
2. In a large saucepan over medium heat, bring water to a boil. Add the oats, apricots, cherries, and salt; cook and stir for 5 minutes. Remove from the heat; stir in brown sugar and 1/4 C ginger cream. Cover and let stand for 2 minutes.
3. Grease four 10-oz ramekins with the butter; add raspberries. Spoon oatmeal over the tops; sprinkle with sugar. Place on a baking sheet. Broil 4 to 6 inches from the heat for 7 to 9 minutes or until sugar is caramelized. Serve with remaining ginger cream.

STICKY CHICKEY #2

I found another version of one of my family's favorites! Sounds like it might have a bit more of a kick to it!

INGREDIENTS:
16 boneless, skinless chicken thighs (about 3 lbs)
1/2 C BBQ sauce
1/4 C soy sauce
1/4 C red wine vinegar
1/4 C honey or maple syrup
1 Tbl chili powder
1 Tbl Dijon mustard
1 Tbl grated gingerroot
2 tsp minced garlic
1 tsp ground cumin
1 Tbl cornstarch

DIRECTIONS:
Preheat oven to 400 degrees. Spray a 9 x 13 inch baking pan with cooking spray. Arrange chicken thighs in pain in a single layer.

Whisk together the remaining ingredients. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered for about 40 minutes, or until the chicken is no longer pink in the center.

Remove chicken from pan and keep warm. Carefully pour sauce from pan into a small pot. Bring to a boil over medium-high heat. Combine cornstarch with an equal amount of water and mix until smooth. Add to sauce. Cook until sauce is bubbly and has thickened, about one minute. Serve hot chicken with extra sauce.

CREAM OF TOMATO SOUP

Cream of Tomato Soup - according to my husband, nothing goes better with a toasted cheese sandwich than tomato soup. I HATE tomato soup, but this one sounds a bit different . . . we'll try this one soon.