Spinach Artichoke Zucchini Bites

1/2 

(8-oz.) block cream cheese, softened 

2 tbsp. 

sour cream 

2/3 c. 

shredded mozzarella

1/4 c. 

freshly grated Parmesan 

1/2 c. 

canned artichoke hearts, drained and chopped

1/2 c. 

frozen spinach, drained and chopped

2 

cloves garlic, minced

Pinch crushed red pepper flakes 

Kosher salt 

Freshly ground black pepper

3 

medium zucchini, cut into 1/2" rounds

1. Preheat oven to 400° and line a large baking sheet with parchment paper. In a large bowl, combine cream cheese, mozzarella, Parmesan, artichokes, spinach, garlic, and crushed red pepper. Season with salt and pepper. 
2. Spread about a tablespoon of cream cheese mixture on top of each zucchini coin.
3. Bake until zucchini is tender and cheese is melty, 15 minutes. For more color, broil on high, 1-2 minutes.

YOGURT CHOCOLATE CHIP MUFFINS

cooking spray

1 3/4 cups cake flour (see notes below for GF)*

1/2 tsp baking soda

3 tablespoons unsalted butter, room temperature

2/3 cup sugar

3 large egg whites (or two large eggs)

1/2 tbsp vanilla extract

10 ounces (1 1/4 cups ) 0% Greek yogurt

9 tbsp semi-sweet chocolate chips

1. Preheat oven to 375°F. Line a muffin tin with 12 muffin liners and spray with oil.
2. Mix flour and baking soda with a whisk in a medium bowl.
3. In a large bowl with a hand mixer, mix and cream the butter and sugar on medium setting for about 2 minutes.
4. In a small bowl, beat the egg whites and vanilla with a whisk, add to bowl with butter/sugar mixture.
5. Mix in the yogurt, then flour mixture and mix on low speed until combined, 1 minute.
6. With a spatula, fold in the chocolate chips and spoon to lined muffin tins about 3/4 filled (I used an ice cream scoop).
7. Bake at 375° or until a toothpick inserted in the center comes out clean, about 16 to 18 minutes. Let cool before eating.

Apple Pie Baked Apples

3 

Granny Smith apples

3 

pink lady apples

1 tbsp. 

warm water

2 tsp. 

cornstarch

2 tbsp. 

butter

Juice from 1/2 a lemon

1 tsp. 

cinnamon, plus more for sprinkling

1/3 c. 

granulated sugar, plus more for sprinkling

1 

refrigerated pie crust

1 

large egg beaten with 1 tbsp. milk (egg wash)

Caramel, for drizzling

1. Preheat oven to 375°. Peel and dice one green and one red apple. Slice off tops and, using a melon baller, hollow out the remaining apples. Set aside.
2. In a small bowl, whisk together warm water and cornstarch.
3. In a small saucepan over medium heat, melt butter. Add diced apples, lemon juice, cinnamon, and sugar. Bring to a simmer and cook until apples are tender, about 5 minutes. Add in cornstarch mixture and cook 5 minutes more.
4. Place hollowed out apples in a baking dish and fill with cooked apple mixture.
5. On a piece of wax paper, roll out pie dough and cut into 4 circles. Slice each circle into thin strips. Make a lattice top on each apple, trimming any excess.
6. Brush crust with egg wash and sprinkle with more cinnamon sugar. Bake until apples are tender and crust is golden, 28 to 30 minutes.
7. Drizzle with caramel before serving

Chocolate Chip Chickpea Cookie Dough

• 1 can chickpeas, drained (liquid reserved) and rinsed
• ¼ cup
   peanut butter (60 g)
• 2 tablespoons
   honey
• 2 tablespoons
   vanilla
• ½ teaspoon
   salt
• ¼ cup
   chickpea water (60 mL)
• ½ cup
   chocolate chips (85 g)

1. Spread drained chickpeas onto a towel and pat dry.
2. Remove chickpea shells.
3. Place chickpeas, peanut butter, vanilla, honey, and salt into food processor.
4. Mix halfway then add chickpea water to help consistency.
5. Add chocolate chips to mixed dough.
6. Enjoy!

Cranberry Chicken Salad on Apple Slices

2 cooked chicken breast, chopped
½ cup dried cranberries
⅓ cup chopped roasted pecans
⅓ cup crisp celery, sliced thin
1/2 cup plain Greek yogurt
½ tsp curry powder
sea salt and pepper, to taste
2-3 medium apples, sliced into thin rounds

Instructions:
In a mixing bowl, combine the chicken, dried cranberries, pecans and celery.
In another small bowl, whisk together the yogurt and curry powder.
Add salt and pepper to taste.
Pour over the chicken mixture and stir to combine.
Serve the chicken salad on apple slices.

Advocado Chicken Salad

2 large chicken breasts, shredded or chopped
3 medium avocados
1 cup corn
6 oz bacon, cooked and chopped
1/4 cup chives or green onion, chopped
2 tablespoons chopped dill
2 hard boiled eggs, quartered

dressing:
3 tablespoons fresh lemon juice
3 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Place diced/shredded chicken in large mixing bowl.  Peel and pit avocados, slice into bite sized pieces and add to the mixing bowl.  Add corn green onion, bacon, and dill.  Stir dressing ingredients together and drizzle over salad.  Serve with slices of hard boiled egg.

Slow Cooker Chicken Taco Soup

1 onion, chopped
16 oz chili beans, drained
15 oz black beans, drained
15 oz whole kernal corn, drained
8 oz can tomato sauce
12 oz chicken broth
2 10 oz cans diced tomatoes with green chillies, undrained
1.25 oz package taco seasoning
3 whole boneless chicken breasts

Place the onion, beans, corn, tomato sauce, chicken broth, and diced tomatoes in a slow cooker.  Add taco seasoning and stir to blend.  Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients.  Set slow cooker to low, cover and cook for 5 hours.

Remove chicken breasts from the soup and allow to cool long enough to be handled.  Shred the chicken (with 2 forks) then stir the shredded chicken back into the soup and continue cooking for 2 hours.  Serve topped with shredded cheese, sour cream, and crushed tortilla chips if desired.

Chicken Pot Pie

3 cups mixed vegetables
2 cups small red potato wedges, cooked
2 cups chicken, cooked and shredded
1 can (10.75 oz) each low fat cream of chicken soup and cream of mushroom soup
1/2 teaspoon each of salt and pepper
1 teaspoon chopped parsley
1 box refrigerated pie crust

Preheat oven to 350 degrees.  Place frozen vegetables in saucepan; cover with water.  Boil uncovered for 3 minutes; drain.  Combine vegetables, potatoes, chicken, soups, salt, pepper, and parsley.  Place one sheet of pie crust into 9 inch pie plate.  Pour mixture into crust; place second crust on top.  Press and seal crust edges together; ct slits in crust top.  Bake for 45 minutes.  Cook to internal temperature of 165 degrees.  Refrigerate any leftovers.  Serves 8.

Potato Soup

4 cups diced potatoes
4 cups water
1 cup celery
1/2 cup onion
2 teaspoons salt
1/2 teaspoons pepper
1 grated carrot
1 cup cubed ham

white sauce
1/2 cup flour
1/2 cup butter
4 cups milk
1 cup cheddar cheese

Boil vegetables, ham, and seasoning until tender.  Do not drain.  While above mixture is boiling, combine flour and milk in saucepan.  Add flour/milk mixture and butter.  Stir over medium heat constantly until a thick white sauce is achieved.  Add sauce to boiled vegetables.  Stir in cheese to teh soup.  Soup is now ready to serve.

Meatloaf

From Sarah Summe
2 lbs ground beef, browned and drained of fat
4 Tablespoons brown sugar
2 small onions, chopped
1 slice green pepper, chopped
2 Tablespoons Worcestershire sauce
2 teaspoons dry mustard
2 teaspooons salt
1 1/2 cups ketchup
1 cup water

Mix all ingredients in baking casserole.  Bake at 225 for 3 hours, or 350 for 1 hour.  Leave casserole uncovered and stir occasionally.  Makes 12 servings.

Peanut Butter Pie

8 oz cream cheese softened
3/4 c confectioner's sugar
2 Tb milk
8 oz cool whip
1 tsp vanilla
1/2 cup peanut butter
1 graham cracker crust

In mixer, combine cream cheese, peanut butter, milk, and vanilla until smooth and creamy.  Turn the mixer speed to low and fold in Cool Whip.  Pour into pie shell and chill.  Warm hot fudge ice cream topping and drizzle on top of pie.

Buttercream Coffee Icing

I using this as the frosting for thumbprints at cookie day one year.

Ingredients:
2 sticks unsalted butter, room temperature
1/2 cup vegetable shortening (can substitute with butter)
2 tsp instant coffee granules dissolved in 2 tbsp milk
additional 1-2 tsp instant coffee granules
2-4 cups powdered sugar

Directions:
In a mixing bowl, combine the butter and vegetable shortening, beat using an electric mixer until fluffy, 1 minute.
Add in the instant coffee granules that you dissolved in the milk.
Add in additional instant coffee granules, about 1 tsp at a time until you get your desired coffee flavor.
Begin to add the powdered sugar, about 1 cup at a time, mixing by hand first, then with the electric mixer. Continue adding powdered sugar until the frosting tastes good to you, is well mixed, and pipe-able.
This recipe will make enough frosting to pipe 12 cupcakes. If you're wanting to cover a cake, double the recipe.

Creamed chipped beef

4.5 oz dried beef
2 cups milk
2 tablespoons butter
1/4 cup flour
salt and pepper
6 slices bread

Rinse dried beef under cold water to remove excess salt.  Pat dry, then rip up into smaller pieces.  Melt butter in pan.  Add dried beef.  Cook 2-3 minutes until brown.  Add flour and mix with dried beef (it will look pretty dry).  Add milk (reserve 1/4 cup for later), salt, and pepper.  Bring to boi.  Add remaining milk to thin to your desired likeness.  Serve over toast or waffles.

Shredded Tex-Mex Crock-Pot Chicken

1 1/4 teaspoon cumin
1 tablespoon chili powder
1/4 teaspoon onion powder
3/4 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon coriander
1 1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless, skinless chicken breasts (about 2.5 lbs)
1/3 cup chicken broth or water
2 limes
1/3 cup (packed) cilantro leaves
1 large onion, cut into wedges
1 Jalapeno, sliced
green onion and chopped cilantro for garnish

In a small bowl, combine the cumin, chili powder, onion powder, smoked paprika, coriander, salt, and pepper.  Stir until well mixed.

Place the chicken inside the insert of your crockpot.  Sprinkle the top of the chicken breasts with half of the seasoning.  Then, flip the chicken and sprinkle the other side with the remaining seasoning mixture.

Add the chicken broth or water to the crock pot.  Squeeze the juice from the limes over the top of the seasoned chicken. 

Add the cilantro leaves, onion wedges, and jalapeno slices to the crock pot, arranging them in and around the chicken breasts.

Chocolate Chip Cheesecake Brownies

1 large and 1 small roll chocolate chip cookie dough, cut 1/4 inch thick
2 8 oz philly cream cheese, softened
1 egg
1/4 cup sugar
1/2 tsp vanilla

Cover 9x13 pan with one roll of dough to form crust.  Bake 350 degrees for 10 minutes.  Beat cream cheese, egg, sugar, and vanilla with mixer.  Spread over crust.  Top with remaining dough roll.  Bake 30 minutes.  Cool.  Refrigerate.

Snow Ice Cream

We got sent home early from the Air Force because of a blizzard so I got to hang out with my buddies and eat this ice cream as I worked on the recipe book.

1 can sweetened condensed milk
1 tablespoon vanilla
8-9 cups of fresh snow

mix milk and vanilla in a prechilled bowl.  Add snow until desired consistency. 

Buckeye Brownies

19 1/2 oz brownie mix (13x9 size)

2 cups powdered sugar

1/2 cup plus 6 Tb butter, softened

8 oz peanut butter

6 oz chocolate chips

Bake brownies as directed on box in 13x9 inch pan. cool. Mix powdered sugar, 1/2 cup butter, and peanut butter. Spread over brownies. Chill 1 hour. Melt chocolate chips with remaining butter and pour over brownies. Chill and cut.

Chocolate Brownie Layered Dessert

Mary's made this a couple times and it goes fast.

9x13 pan of brownies, cut into 1 inch pieces
5.1 oz box instant vanilla pudding mix
3 cups milk
1/2 cup creamy peanut butter
2 tsp vanilla
8 oz container thawed whipped topping (Cool Whip), divided
20 peanut butter cups, crumbled (buy in a 10-pack.  Not bite sized)
6-8 peanut butter cups to garnish

Combine pudding and milk.  Beat for 2 minutes.  Add peanut butter and vanilla, beat until smooth.  Gently fold in 2 cups cool whip.

Layer in trifle dish 1/2 the brownies, 1/2 the cumbled peanut butter cups, 1/2 the pudding mixture.  Repeat.  Top with cool whip and peanut butter cups (or shaved chocolate curls).  Chill until serving.

Cheesy Potato Casserole

From Carol Schappacher

20 oz bag of simply potatoes hash browns
1 can cream of chicken soup
8 oz grated chedder cheese
1 1/4 c milk
1 1/4 cup sour cream
1 1/4 cup corn flake crumbs
1 cup chopped onion

Combine ingredients (except cornflakes crumbs).  Pour in sprayed casserole dish.  Top with crumbs.  Bake at 350 for 45 minutes.  Serves 8.

Ranch Style Chicken Burgers

1 lb ground chicken
1/4 tsp garlic powder
1/2 tsp Tabasco
1/4 tsp seasoned salt
1/2 tsp black pepper
1 T. cilantro
2 T. diced green chiles
2 T Ranch dressing

Mix together.  Shape into patties.  Can grill on George Foreman or outside grill, but spray grill with cooking spray first.  Grill about 10 minutes or until inside temperature is 170 degrees.

Fantastic Fish

2-3 pieces orange roughy fish
3 T. Italian dressing
1 1/2 tsp lemon juice
1/2 cup Progresso Italian bread crumbs
1/2 cup Parmesan cheese

Spray 9x13 inch dish.  Dip fish in mixture of Italian dressing and lemon juice, then coat with bread and cheese mixture.  Place in dish; sprinkle with salt and pepper.  Bake at 20 minutes at 450 degrees.

Fajitas

Marinade:

1 clove garlic

1 1/2 tsp each seasoned salt and ground cumin

1/2 tsp each chili powder and crushed red pepper

2 T each vegetable oil and lemon juice

1 1/2 lb beef or skinned chicken sliced into strips

Fajita:

3-4 T vegetable oil

1/2 c each sliced onion and chopped green onion

1 cup sliced red bell peppers

8 flour tortillas, warmed

2 California avocados, peeled and sliced

Salsa and sour cream

Combine marinade ingredients.  Marinate meat 2 hours

Quickly saute vegetables in oil until lightly browned; remove from pan.  Saute marinated meat about 4 minutes, toss with vegetables; spoon into flour tortilla, serve with avocado slices, salsa, and sour cream.  serves 8

Chicken Casserole

1 can cream of chicken soup
1 can cream of celery soup
1/2 c sour cream
1/2 c broth from stew pot
4 chicken breasts, boned or boneless
onions
carrots
celery
3 chicken bouillon cubes
light and fluffy noodles or white rice

Place chicken in pot; add water to cover.  Add bouillon cubes, carrots, onions, and celery.  Use amount desired, just to give the broth flavor.  Cook until chicken is tender.  Mix soups, sour cream, and broth.  Pull chicken off bones and but into bite sized pieces.  Add chicken to soups, cook 1/2 bag of noodles, or make white rice.  Add noodles or rice to soup mixture.  Mix and put into casserole dish.  Bake at 350 for 1 hour, covered.  If desired, put crushed potato chips on top the last 10 minutes of cooking.

Chicken Alberghetti

From Mimi

4-8 chicken breasts, skinned and boned
2 eggs, beaten
Progresso Italian bread crumbs
Butter (as needed)
2 cans LaRosa's sauce
8 slices Swiss cheese
8 slices Mozzarella cheese
1/2 c Parmesan cheese

Dip chicken in eggs then rolls in bread crumbs and coat all over chicken.  Brown chicken in butter.  Put both cans of sauce in 13x9 inch pan.  Lay chicken on top of sauce.  Top with slices of Swiss and Mozzarella.  Sprinkle Parmesan cheese over all and dot with butter.  Cook in 300 degree oven, covered, for 30 minutes.  Uncover and bake for another 15 minutes.

Easy Crockpot Potato Soup

Sent from Mary's friend's daughter at work:

Ingredients:
30 oz bag diced hash browns
32 oz box of chicken broth
10 oz can of cream of chicken soup
8 oz cream cheese
3 oz bacon bits
1 c shredded cheddar cheese
salt and pepper to taste

Directions:
Put the hash browns in the crockpot.  Add in the chicken broth, cream of chicken soup and half of teh bacon bits.  Add a pinch of salt and pepper.  Cook on low for 7-8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes.  Place the cubes in the crock pot.  Mix a few times throughout the hour before serving.  Once the cream cheese is completely mixed in, it's ready to serve.  Top with cheddar cheese and some additional bacon bits.  Enjoy!