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.