Tomato Seafood Soup

1/2 C. chopped onion
1/2 C. chopped green pepper
1/2 tsp. minced garlic
1 T. olive oil
1 can (14oz) diced tomatoes, undrained
1 jar (14oz) spaghetti sauce
1 C. salsa
1-1/4 C. chicken broth
3 tsp. dried parsley flakes
1/4 tsp. dried oregano
1/8 - 1/4 tsp. pepper
1 pkg (12oz) frozen, uncooked shrimp, thawed, peeled and deveined
1 can (6.5oz) minced clams, undrained

• In Dutch oven (or large soup pot), saute' onion, green pepper, and garlic in oil until onion is tender.


• Stir in tomatoes, spaghetti sauce, salsa, broth and seasonings. Bring to a boil. Reduce heat; cover and simmer 20 minutes.


• Add shrimp and clams. Cover and simmer 5-7 minutes or until shrimp turn pink.

Fluffy Apple Dip

1 pkg (8oz) cream cheese or Neufchatel cheese, softened
1 T. peanut butter
1/2 tsp. pumpkin pie spice
1 jar (7oz) marshmallow creme

In a small mixing bowl, beat cream cheese, peanut butter, and pumpkin pie spice until blended; fold in marshmallow creme. Serve with apple wedges.

Wake 'Em Up Breakfast Casserole

1 lb. sausage, ham or crisp bacon
8 eggs
1/2 tsp. dry mustard powder / 1 tsp. mustard
1 green pepper, diced
1/2 tsp. each salt and pepper
1-1/2 C. small-curd cottage cheese
1 C. each shredded cheddar cheese and Swiss cheese
4 C. frozen shredded hashbrowns
1/2 C. of a favorite vegetable (mushrooms, onions, broccoli, etc.)

• In skillet, brown sausage or cook bacon until crispy; drain well.
• In large bowl, combine eggs, mustard, green pepper, salt, pepper and cottage cheese. Mix until eggs are slightly beaten.
• Add cheeses and hashbrowns, mix well.
• Add meat and any optional veggies.
• Pour into a greased 9 x 13 baking dish.
• Bake, uncovered, at 350 for 35-40 minutes or until center is well-set and edges are browned.
• Let sit 10 minutes before cutting.

* Can be made the night before and kept in the fridge. Add an extra 10-15 minutes to the baking time.

* Bake in muffin tins for individual casseroles. Decrease cooking time to 25-35 minutes.

Mac N Cheese

This is a variation of the previous recipe.

• At the end of step #2, stir 1/2 lb. cooked macaroni noodles and remaining salt and pepper into the slow cooker. Pour mixture into a 9 x 13 baking dish and sprinkle with remaining 1/2 C. cheddar cheese and Cheez-Its, if desired.
• Bake at 350 until bubbly.

Crock-Pot Chicken & Broccoli Casserole

1 C. shredded cheddar cheese
1 T. cornstarch
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1 pkg (10oz) frozen chopped broccoli
1 medium onion, chopped
1/2 C. low-sodium chicken broth
1/2 tsp. salt
1/2 tsp. black pepper
4 T. crushed Cheez-Its, optional
3 C. cooked white or brown rice, optional

1. Toss together 1/2 C. of cheddar cheese and cornstarch; set aside
2. Place chicken, broccoli, onion, broth, 1/4 tsp. each salt and pepper and cheddar cornstarch mixture into slow cooker. Cover and cook on High for 3 hours or on Low for 4 hours.
3. Remove lid and stir remaining 1/2 C. cheddar cheese and 1/4 tsp. each salt and pepper into slow cooker. Sprinkle crushed crackers over top and serve with rice, if desired.

Easy Sausage Rolls

1 pound sage sausage
1 pkg puff pastry, defrosted
Mustard
1 egg yolk

• Brown sausage in skillet; drain well (rinse if desired). Lay sheets of puff pastry on counter and cut into 12 rectangles (6 per sheet) using a pizza cutter.
• Spread each rectangle with mustard. Spoon 1/12 of sausage into the center of each pastry rectangle. Fold over and pinch edges together.
• Beat egg yolk and brush over the tops of the rolls. Place rolls 2 inches apart on baking sheet.
• Bake at 400 for 15-20 minutes or until tops are golden brown. Allow to cool slightly before eating, but best served warm.

Crock-Pot Applesauce Cake

1 1/2 C. all-purpose flour
1 1/2 tsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
5 T. unsalted butter, softened
1/2 C. light brown sugar
1 egg
1/4 C. buttermilk
1 C. unsweetened applesauce
Bottled caramel sauce
Whipped topping

1. Coat slow cooker bowl with nonstick spray. Place 1 long sheet of nonstick foil in bottom of slow cooker bowl, with ends hanging over handles.
2. Whisk together flour, pie spice, baking soda, baking powder, and salt; set aside.
3. Beat together butter and brown sugar on High speed for 1 minute. Beat in egg. Scrape down sides of bowl and, on low speed, beat in buttermilk (will look curdled). Beat in applesauce. Add flour mixture to bowl and beat on low speed until combined.
4. Spread butter into slow cooker. Place a clean dish towel over slow cooker then put cover on top. Cook on High for 2 -1/4 to 2- 1/2 hours or until toothpick inserted in center comes out clean.
5. Use foil handles to lift cake out of the slow cooker.
6. Cut into slices. Garnish with caramel sauce and whipped topping.

Squash Corn Bread

5 medium yellow summer squash, chopped (approx. 2 lbs.)
2 pkgs. (8.5oz each) corn bread/muffin mix
4 eggs, slightly beaten
2/3 C. cottage cheese
1/2 C. shredded cheddar cheese
1/2 C. chopped onion
1/4 tsp. salt
1/4 tsp. pepper

• Steam squash for 3-5 minutes. Drain and squeeze dry.


• In a large bowl, combine cornbread mixes and eggs. Fold in squash, cheeses, onion, salt and pepper.


• Pour into two 8 in. square baking pans coated with cooking spray. Bake at 400 for 20-25 minutes or until toothpick inserted in center comes out clean.


• Serve warm or cool for 10 minutes before removing from pans to a wire rack. Let cool completely.


• Wrapped in foil and frozen, it will last up to 3 months. To use: Thaw at room temperature and serve warm.

Nutmeg Syrup (great with Pumpkin Waffles)

1 C. sugar
2 T. flour
1 tsp. ground ginger
1/2 t sp. ground nutmeg
2 C. cold water
2 T. butter
1 tsp. vanilla extract

• In a large saucepan, combine sugar, flour, cinnamon, nutmeg, and water until smooth. Bring to a boil; cook and stir 2 minutes or until thickened.
• Remove from heat; stir in butter and vanilla extract.

Pumpkin Waffles

1 C. + 2 T. flour
2 T . brown sugar
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking powder
1/4 tsp. baking soda
2 eggs
1 C. milk
1/2 C. canned pumpkin
2 T. butter, melted

• In a large bowl, combine the first six ingredients.


• In another bowl, combine the last four ingredients; stir into the dry ingredients just until combined.


• Bake in a preheated waffle iron.

Tasty Mozzarella Chicken

1 egg
2/3 C. dry bread crumbs
1 envelope onion soup mix
1/8 tsp. pepper
6 boneless, skinless chicken breast halves
1-1/2 C. spaghetti sauce
1 can (7oz) mushroom stems and pieces, drained
1 C. (4oz) shredded part-skim mozzarella

• In a shallow bowl, beat egg and water. In another shallow bowl, combine bread crumbs, soup mix, and pepper. Dip chicken in egg mixture then coat with crumb mixture.


• Place in greased 9x13 baking dish. Bake, uncovered, at 400 for 22-25 minutes or until juices run clear.


• In small bowl, combine spaghetti sauce and mushrooms; spoon over chicken. Sprinkle with mozzarella cheese. Bake 5-7 minutes linger or until sauce is bubbly and cheese is melted.

Pizza Rolls

My friend, Amy, mentioned a great recipe blog (Singing and Spinning in the Kitchen), on her own blog. I now have a link for it on this blog.
I thought I would look it up and give some of the recipes a try.
The first one I want to try are Pizza Rolls.

1 can Pillsbury pizza dough (I like the thick crust)
1 jar of your favorite spaghetti sauce
Mozzarella cheese
Pepperoni and any other pizza toppings you like

Unroll the pizza dough. Pour the sauce on the dough and spread to 3 of the 4 edges. You want to leave some dough clean so that it will seal nicely. Cover with cheese. Line the pepperoni so that the pizza is completely covered. Add any other toppings you might like. Roll the pizza dough like it is a cinnamon roll. Then use a serrated knife to slice it into pieces.
Place in a greased 9x13 pan.
Bake at 425 for 15-17 minutes.
***The first time I made these, I cut the dough in half. They were more work but were still really good. But, I like the bigger ones best.

Prepared by amy on Wednesday, November 05, 2008 0 Lip Smackers

Peppermint Pattie Brownies

I made these scrumptious brownies around Christmas time and received lots of compliments!

24 Small York Peppermint Patties
1 1/2 C. butter or margarine, melted
3 C. sugar
1 tsp. vanilla extract
5 eggs
2 C. all-purpose flour
1 C. cocoa powder
1 tsp. baking powder
1 tsp. salt

1.) Heat oven to 350 (325 if dark, non-stick or glass pan). Remove wrappers from patties. Grease a 9x13 baking pan.
2.) Stir together butter, sugar and vanilla in a large bowl. Add eggs; beat until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Reserve 2 C. batter. Spread remaining batter in prepared pan.
3.) Arrange patties about 1/2 inch apart in a single layer over batter. Spread reserved batter over patties.
4.) Bake 50-55 minutes or until brownies begin to pull away from sides of pan. Cool completely, in pan, on wire rack; cut into squares.

Angel Shannon's Shrimp Fettucine

This is one of Derek's all-time favorites!

8 oz. spinach fettucine, cooked (we used regular fettucine)
1 1/4 C. fat-free, reduced-sodium chicken broth (or whatever kind you have/like)
4 tsp. flour
1/3 C. light cream cheese spread (or Neufchatel cheese)
1/4 C. shredded Parmesan cheese (I use grated Parmesan)
1/4 tsp. ground nutmeg
1 tsp. Italian seasoning
Salt and pepper to taste
1/2 lb. shelled and cooked shrimp (can buy in the frozen seafood section-just make sure the amount of shrimp you want to use is thawed by the time your sauce is done)
Fresh, chopped parsley - optional

Keep cooked pasta warm by covering. In a large frying pan combine broth and flour; stir in cream cheese, half of shredded Parmesan, nutmeg, Italian seasoning, salt and pepper. Bring to a simmer and cook for several minutes stirring constantly until thickened. Toss pasta into sauce. Add cooked shrimp. Serve sprinkled with chopped parsely and remaining Parmesan.

Brown Sugar Muffins

This is, by far, my family's favorite muffin recipe!

1 C. brown sugar
1/2 C. margarine
1 beaten egg
2 C. flour
1/2 tsp. salt
1 C. milk
1 tsp. baking soda
1 T. water

Cream sugar and margarine. Add and mix egg, flour, salt and milk. In a small bowl, combine baking soda and water then add to batter. Fill, greased or paper lined muffin cups, with the batter (try not fill more then 2/3 of the way). Bake at 375 for 15-20 minutes.

* Thanks go to McKenzie Borup for sharing this recipe with me and my sister many years ago!

Jill's Tomatillo Dressing

I love the tomatillo dressing at Bajio, Cafe Rio and Costa Vida. I always ask for it, on the side, when I order their salads.
I haven't had a chance to try this particular recipe yet though. If any of you try this please let me know what you think and how it compares!

6 tomatillos
1/2 - .87-oz. packet buttermilk ranch dressing
1 - 1.1-oz. packet Hidden Valley Fiesta Ranch Dip
1 C. chopped, fresh cilantro leaves
2 T. chopped garlic
1/2 C. lime juice
1 C. buttermilk
1 C. mayonnaise
1/2 C. milk

Peel husks off tomatillos and discard. Wash tomatillos and place in blender along with all remaining ingredients. Blend until a fine sauce forms. Chill until ready to serve.
Makes 2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie

Guacamole

3 ripe avocados, peeled and mashed in a bowl
2 T. lime juice, fresh or bottled
1 tsp. seasoned salt
1 tsp. minced garlic
1 tsp. gound cumin
3 tsp. chopped, fresh cilantro leaves

Combine all ingredients in a small bowl. Chill until served. Makes 1 1/2 cups.

* 52 Weeks of Proven Recipes for Picky Kids, Jill McKenzie.

Pico de Gallo

You've got to love Pico! Pico de Gallo is so versatile and can top pretty much any mexican dish you would like to add a fresh topping to.

3 fresh tomatoes, finely chopped
1 onion, finely chopped
1 green pepper, finely chopped
1 4.5-ounce can mild green chilies
1 handful chopped, fresh cilantro leaves
2 tsp. seasoned salt
1 tsp. ground cumin
2 tsp. chopped garlic
1 tsp. dried basil
1 tsp. dried oregano
2 T. lime juice, fresh or bottled

Combine all ingredients in a small bowl. Chill until served.
Makes 1 1/2 cups.

*52 Weeks of Proven Recipes For Picky Kids, Jill McKenzie

52 Weeks of Proven Recipes for Picky Kids

This is a new book, by Jill McKenzie, that I recently discovered at the library. I figured I would share some of the recipes with you as I decide to try them. The first one I am going to try is:

Easy Skillet Lasagna
3 C. your favorite dried pasta
1 pound lean ground beef
1 26-oz. jar pasta sauce
1 1/2 C. grated mozarella cheese
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain.
Meanwhile, cook meat in a medium sized skillet until browned; drain off fat and remove to a bowl or platter. Wipe skillet with a paper towel. Spread half of cooked pasta in skillet. Cover with half of the sauce. Spoon meat over sauce and sprinkle with 1 cup of the mozarella cheese. Top with remaining pasta and sauce. Sprinkle remaining cheese on top. Cook, covered, over medium heat for 5 to 7 minutes. Remove from heat and let stand 1 minute. Serve.

Parmesan Texas Rolls
1 bag frozen Rhodes Texas rolls, white or whole wheat
1 T. parsley flakes
1 1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 C. butter, melted
Place 12 frozen rolls on a plate and microwave on high power for 2 minutes. Repeat with remaining 12 rolls. In a small bowl, combine parsley flakes, Parmesan cheese, and garlic powder. Put melted butter in a separate bowl. Take the pliable but cool rolls and roll them in the butter then the Parmesan mixture. Place rolls on a greased cookie sheet and let rise for 45 minutes to an hour. Bake at 325 degrees for 15 to 20 minutes, until golden brown.