Christmas Tree Brownies

any brownie mix, and required ingredients (not family size)
green icing, store bought or homemade (I used cookie icing because it sets up quick.)
yellow icing, optional
m&m minis (found in baking section, if you can't find them at the checkout)
sprinkles
candy cane, hooks removed, optional

Make brownie mix according to directions. Place in sprayed 9x13 pan. bake as directed on box. Allow to cool completely. Cut into 3 rows (lengthwise) with plastic knife. Cut diagonally across rows to create triangles. Remove triangles and place green icing in zigzag design on brownie. Add sprinkles for decorations. Candy canes may be inserted for tree trunk, but they are stable enough to hold, just for looks. Candy stars can also be purchased at Michael's, or made with yellow icing if desired. You could also use m&m minis as ornaments if desired. Enjoy!

No Bake Icebox Fruitcake Minis

2 1/2-3 c. graham cracker crumbs
14 oz. can eaglebrand milk, original (not chocolate)
1/4 t. cinnamon, optional
3/4 c. chopped candied red cherries*
1/2 c. chopped dates, or raisins can be used instead
1/2 c. chopped candied pineapple*
1 T. sugar
1/2 c. sweetened flake coconut
1/2 c. chopped walnuts, optional
1/2 c. chopped pecans, optional

Place cherries, pineapple, and dates in bowl and sprinkle sugar over top. Lightly toss to unstick the fruit. Set aside. Pour crumbs in bowl, add eaglebrand milk. Add cinnamon. Stir. Add remaining ingredients and place in saran wrap lined mini loaf pans. (I sprayed my hands with cooking spray to mold the dough into the loaf pans.) Place in refrigerator or freezer for an hour and remove from saran wrap. I placed them in ziploc sandwich bags before giving them out. Store covered in refrigerator. You can also roll the dough up into a 3-4" diameter log wrapped in saran wrap and place in freezer. Cut into 1/2" slices to serve.

*I used 16 oz. fruitcake mix (the fruit is already chopped up)

Cool Whip Cookies (Crinkles)

1 box any flavor cake mix (chocolate, orange, lemon, red velvet, carrot, spice, etc...)
8 oz. cool whip, thawed
1 egg
confectioners sugar

Mix all ingredients together except confectioners sugar. Batter will set up after a few minutes. Drop by teaspoonfuls into confectioners sugar. Place on cookie sheet. Bake at 350 degrees for 12-15 minutes. Cool. Store covered.

Rainbow Chip Fudge

1 bag white vanilla chips or almond bark
1 container rainbow chip frosting, or vanilla frosting and sprinkles

Grease 8x8 pan. Microwave chips or bark until smooth. Do not overheat. Heat frosting. Add frosting to white chocolate. Add sprinkles (if needed). Pour into pan and refrigerate several hours. Cut into small rows. Keep refrigerated to prevent melting.

Can be made with any kind of frosting and either white or dark chocolate.

Philly Cheesesteak Cups

1 green pepper, chopped or cut in strips
1/2 medium onion, chopped
1 c. fresh mushroom, chopped
1 lb. rib eye steak, cut in thin strips, (not too long)
oil
1/2 t. salt
1/4 t. garlic powder
1/4 t. pepper
1/3 c. milk
1/3 c. heavy cream
1 package puff pastry, thawed (Pepperidge Farm comes with 2 in the box, I just used 1)
1/2 c. provolone cheese or mozzarella cheese, shredded

Preheat oven to 400 degrees. Saute green pepper and onion in oil in skillet for 5 minutes, until soft. Add mushrooms and cook another 5 minutes. Set aside. Cook rib eye (no oil necessary). Add pepper mixture back into skillet. Season with salt, pepper and garlic. Add cream & milk. Bring to a light boil, stirring frequently until thickened. Remove from heat. Cut thawed dough into 12 equal 3-4" squares. Place in greased muffin tray. Fill with 1/4 c. cheesesteak mixture. Bake 10-12 minutes. Remove from oven and cover with shredded cheese. Bake about 3 minutes more to melt cheese. Serve and enjoy! Yummy!!

1st picture is before cheese is added, 2nd picture is after cheese added, 3rd picture is on a plate ready to eat!

Bacon, Egg, and Cheese Pull-Apart Bread

2 eggs
2 T. milk
1 (8 ct) can Grands biscuits
1/2 c. Real bacon pieces, or precooked bacon, cut into small pieces
3/4 c. shredded cheese
1/4 c. finely chopped green onion
salt & pepper to taste

Heat oven to 350. Spray 11x7 or 12x8 dish. Combine eggs and milk until smooth. Separate biscuits and cut each into quarters. Stir into egg mixture to coat evenly. Fold in bacon, cheese,salt, pepper, and onions. Place in dish, arranging biscuits into a single layer. Bake 23-25 minutes or until golden brown. Serve warm.

1st picture is before baking, 2nd picture is after baking.

Minion Cupcakes

Any cake mix
Cupcake liners
*Frosting: 1 stick butter, 4 c. confectioners sugar, 1 T. vanilla, Blue food coloring
Twinkies, cut in half (may use off brand too)
Candy eyes
Chocolate sprinkles, for hair, optional (I didn't use them)
Black gel icing

Prepare cupcakes as directed on box, using cupcake liners. Bake as directed. Cool. Coat with frosting when cooled. While cupcakes are cooking, decorate half Twinkies with faces, using eyes and gel. (See picture below) *I used cookie frosting on the cupcakes, because it sets up pretty fast to hold the Twinkies in place. Place the decorated Twinkies on top of the frosted cupcakes. Place in refrigerator to set. Cute for kids parties, or anyone who likes Minions.

1st picture is decorated faces, 2nd picture is the meeting of the minions (ready for transport), 3rd picture is close up view of minions.

Crockpot Pecan Pie Cobbler

1 uncooked Pillsbury pie crust
3 eggs
1 c. sugar
2/3 c. dark karo syrup
1 c. pecan pieces
1/2 c. margarine, melted
1 t. vanilla
whipped cream , optional

Line a 4 qt. crockpot. Spray liner. Place unrolled pie crust in bottom and press up the sides about 1/2". Combine remaining ingredients until well blended. Pour over pie crust. Cover. Cook on high for 2-3 hours. I checked mine at 2 hours, and cooked an additional 30 minutes. (All crockpots are different) Turn crockpot off and use liner to lift cobbler out. Place on plate and cool. Once it has cooled the cobbler is more solid. (Just like pecan pies that set up after cooling.) Remove liner. Serve warm or cool with whipped cream if desired. Yummy! (Some people choose to rotate the inner crock halfway around to be more even, they say it's hotter on the side with the dials, but I've never done this.)

*I used a 6 qt. crockpot, so the cobbler wasn't very thick, and the crust burned just a little in one corner that was a little lower than the others. But overall, it satisfied my craving for pecan pie! Mark liked it because it was a moister pie.

Before cooking:

After cooking

Corn Casserole

15 oz. can cream style corn
15 oz. can whole kernel corn, drained
2 eggs, beaten
1 stick butter, softened
8 oz. sour cream
8 oz. cornmeal or jiffy corn muffin mix
1 c. grated cheese, optional*

Combine all ingredients. Place in sprayed 9x13 dish. Bake at 350 degrees for 45 minutes. Do not overbake. It needs to be soft, not crispy like cornbread.

*Most recipes don't call for cheese to be added

(This recipe is also called Corn Pudding in the south)

Pilgrim Hats

fudge striped cookies
icing
mini Reese's peanut butter cups or rolos, unwrapped, or large marshmallow
M&M's
Melted chocolate

Place striped side of cookie down. Spread melted chocolate over cookie. Dip and coat marshmallow with melted chocolate or place a peanut butter cup/rolo on top of chocolate. Make a band of icing around the base of the marshmallow/candy &  lean the m&m against peanut butter cup to look like buckle of hat. Cute for kids parties or Thanksgiving treats.

First picture is with a mini reeses/rolo. Second picture is with a marshmallow.

Crockpot Chicken & Wild Rice Soup

2 boxes Rice a Roni long grain & wild rice
1 lb. boneless skinless chicken breasts
1 c. onions, chopped
1 c. celery, chopped
3/4 c. shredded carrots
4-5 cloves garlic, minced
2 bay leaves
3 cans chicken broth
2 c. water
2 T. poultry seasoning (I used 1 pkt of seasoning that came with rice too)
3 T. butter
2 T. olive oil
1/2 c. flour
2 c. milk ( or 1/2 & 1/2, for thicker soup)
salt & pepper to taste

Place liner in crockpot. Place first 10 ingredients in crockpot. Cover and cook on low for 7-8 hours. In the last 1/2 hour of cooking, remove the chicken, cool, and shred between two forks. Add the chicken back to the crockpot and stir to combine.Remove bay leaves.

 *I stopped here because I wanted a broth based soup. But if you want a creamy soup, melt the butter & oil in saucepan. Add flour and let cook for 1 minute. Whisk the mixture while adding the milk. Continue to whisk until all lumps have dissolved. Allow to thicken and become creamy. Add to crockpot. Stir to combine. Add additional milk or water to your preference if it becomes to thick. Season with salt and pepper to taste.

** soup will thicken as it sets

Billi's Broccoli Cheese Soup

4 c. water
2 boxes chopped broccoli or 1 large bag frozen florets, cooked and chopped*
4 chicken bouillon cubes
1 qt. (4 c.) half & half**
10 T. flour (2/3 c.)
2 sticks butter
1 1/2 lbs.(24 oz.) Velveeta cheese, cut into cubes

Bring water & broccoli to a boil. Add bouillon and simmer until broccoli is tender. Chop the broccoli into smaller pieces (especially if you use the florets). Place everything in a lined crockpot. Do not drain the water. Do not add more water either! In a small saucepan, melt the butter and add the flour. Add the half & half.. Stir until thickened, but not too thick. (May need to blend with mixer to break up clumps before adding to soup) Add to soup. Add cheese. Keep crockpot on "keep warm" setting so cheese and half & half won't scorch or scald. Stir several times to help the cheese melt. Leave on warm until ready to serve.(This soup should be thick, like potato soup) Very Tasty!!

* I used a 32 oz. bag and it wasn't enough (we like a lot of broccoli)
**1 c. evaporated milk may be substituted for each cup of half & half

Picture #1:
Broccoli cooking
in lined crockpot




Picture #2:
cook sauce on stove until thick, add cheese and stir until melted. Add to crockpot, stirring in completely. Turn crockpot down to "keep warm" setting until ready to serve.



 <---Picture #3--finished soup!

Billi's Tomato Basil Soup

28 oz. can petite diced tomatoes
28 oz. can tomato sauce
28 oz. can crushed tomatoes
3 T. butter
3 T. basil
1/2 pint (8 oz.) heavy whipping cream
salt & pepper to taste

Combine everything together, except the whipping cream. Bring to a boil. Add cream and simmer. Place in crockpot to keep warm until ready to serve, if desired.

Quick and Easy Taco Soup

1 can pinto beans, rinsed & drained
1 can chili magic beans, your choice, undrained
1 can seasoned black beans, unrinsed and undrained
1 can whole kernel corn. drained
2 cans Del Monte diced tomatoes with basil, oregano, & garlic, or chili style tomatoes
1 can Rotel
1 can beef broth
1 pkg. dry ranch dressing
1 pkg. taco seasoning
1-2 lbs. ground chuck, cooked, rinsed, and drained
Tortilla chips or Fritos
Sour cream, optional

Place everything in lined crockpot and cook for 4-6 hours on low. Serve with tortilla chips or Fritos and sour cream, if desired

Pizza Stuffed Pasta Shells

1 lb. lean ground beef, cooked, rinsed, and drained
1 clove of garlic, finely chopped
4 oz. pepperoni slices, cut into quarters, divided
3 c. pizza sauce, divided
21 uncooked jumbo pasta shells
2 c. shredded mozzarella cheese (8 oz.)

Heat oven to 375 degrees. Spray 13x9 dish. Saute garlic 5-7 minutes. Add in beef & half the pepperoni. Add 1 c. pizza sauce.Cook 5 minutes or until mixture is heated. Remove from heat. Cook shells as directed on box. Drain. Stuff each shell with 2 T. of beef. Place in single layer in baking dish. Cover shells with remaining pizza sauce, mozzarella cheese, and pepperoni. Bale 25 minutes until bubbly and cheese is melted. Let stand 5 minutes before serving.

Mexican Stuffed Shells

1 lb. ground beef, 80% lean
1 pkg dry taco seasoning
4 oz cream cheese, softened
14-16 large pasta shells
1 c. salsa
1 c. taco sauce (not enchilada sauce)
1 c. shredded Mexican cheese
1 c. cheddar cheese (or other cheese, I used mozzarella)
1 1/2 c. crushed tortilla chips, optional
3 green onions, chopped, optional
1 c. sour cream, optional

Preheat oven to 350 degrees. Cook ground beef and taco seasoning as directed on packet. Add cream cheese. Cover and simmer until cheese is melted. Blend well. Set aside and cool completely. Cook the pasta shells by pkg directions. Drain. Pour salsa on bottom of dish.Sprinkle crushed chips on top of salsa. Stuff each shell with the meat mixture and place shells in dish, open side up.(1st picture) Cover shells with taco sauce. (2nd picture) Cover with foil and bake 30 minutes. After 30 minutes, remove the foil and cover with shredded cheeses. Bake 10-15 more minutes uncovered.(3rd picture) Top with green onions, sour cream, and/or more salsa.

Serve with Sangria (Mark and I really enjoyed this dish)

Pumpkin Cheesecake Bars

Pumpkin Layer:
6 T. butter, melted
1 c. light brown sugar
1 t. vanilla
2 eggs
1 c. pure pumpkin, not pie filling
1 c. SR flour
1 1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. allspice
1/4 t. ginger
Cheesecake Layer:
8 oz. cream cheese, softened
2 eggs
2/3 c. powdered milk
1 t. vanilla
1/4 c. SR flour

Preheat oven to 350 degrees. Spray a 9x13 dish. Beat the first 4 pumpkin layer ingredients together until creamy. Stir in the pumpkin, and beat a few seconds. Combine the flour and spices. Slowly beat into pumpkin mixture. Pour into dish. Beat together all the cheesecake layer ingredients until smooth. Pour over the pumpkin layer and use a knife to create swirls, combining the two layers together. Bake 45-50 minutes until set. Do not overbake. Cool completely before slicing into servings.

Crockpot Pasta Fagioli Soup (tastes like Olive Garden's)

2 lbs. ground chuck, browned, drained, and rinsed
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2, 28 oz. cans diced tomatoes, undrained (I used Del Monte with basil, oregano, and garlic added)
16 oz. can dark red kidney beans, drained and rinsed
16 oz. can white kidney beans, drained and rinsed
3 cans beef broth
4 T. Italian seasoning
24 oz. can spaghetti sauce (I used Del Monte with green pepper and mushrooms added)
8 oz. dry pasta
bread bowl, optional

Place liner in crockpot, Place everything else, except pasta in crockpot. Cook on low 7-8 hours, or high 4-5 hours. Add pasta during last 30 minutes. Serve in bread bowl if desired. Delicious!

Pumpkin Delight

2 c. flour
1 c. butter, softened
1 c. + 1/4 c. pecans, chopped fine
8 oz. cream cheese, softened
1 1/2-2 c. confectioner's sugar, to taste
1 16 oz. whipped topping, thawed, divided
1 8 oz. whipped topping, thawed
3 c. milk
3 small pkgs. sugar free white chocolate instant pudding mix, (can substitute vanilla)
2 15 oz. cans pure pumpkin, not pie filling
3 t. pumpkin pie spice
toffee bits, optional
candy corn, optional

Combine flour, butter, and 1 c. pecans. Press into sprayed 10x13 dish. Bake for 20 minutes at 350 degrees. Remove and let cool. Blend cream cheese and powdered sugar, add 8 oz. whipped topping. Spread over cooled crust. Combine milk, pudding mix, pumpkin, pumpkin pie spice and 8 oz. whipped topping until smooth. Spread over cream cheese layer. Spread remaining 8 oz. whipped topping over top and sprinkle with pecans. I omitted these pecans and topped with toffee bits and candy corn instead (since it was a fall event). Chill for 3 hours or until set. Yummy! (Be sure guests know to get the crust--I had several people just scooping up the cream layers and leaving the crust behind.)

* There is another variation of Pumpkin Delight under the Chocolate Delight recipe.

Chicken Cordon Bleu Casserole

2 lbs. boneless, skinless chicken breasts, cut into bite-size chunks
Panko bread crumbs
1/2 c. milk
1 egg
8 oz. swiss cheese, either cubed or slices. (I used ultra thin slices)
8 oz. ham, diced
1 can cream of mushroom soup (cream of chicken may be used instead, if desired)
1 c. milk

Combine 1/2 c. milk with egg. Dip chicken in egg mixture and then in bread crumbs. Brown in a little oil until golden. Place in sprayed baking dish. Add cheese and ham. Mix soup with 1 c. milk. Pour over all. Bake at 350 degrees for 30-35 minutes or until tender and bubbly. *1 can of drained mushrooms or vegetables can be added for more color if desired.

Chocolate Chip Cookie Pie

1/2 c. butter
1 c. brown sugar
1 c. SR flour
3/4 c. chocolate chips
1 egg
1 t. vanilla
mini marshmallows, optional

Melt butter in microwave. Let cool. Add brown sugar, vanilla, & egg. Mix well. Gradually add flour. Pour into sprayed pie plate or 9x9 pan. Sprinkle with chocolate chips and marshmallows. Bake at 350 degrees for 20-25 minutes.

Witches Hats

Fudge Stripes cookies
orange icing
Hershey's kisses or hugs

Place striped side of cookie down. Squirt a dab of icing on top (cover the hole). Place kiss on top and allow to dry. Makes cute Halloween party treats.

Crockpot Bacon Wrapped Apple Barbecue Chicken

1-1 1/2 lbs boneless, skinless chicken breasts or tenderloins (fresh or frozen)
6-8+ slices of hickory smoked bacon, cut in half if using tenderloins, use whole for breasts
4 apples, chopped
1 1/2 c. BBQ sauce, any flavor
1 T. balsamic vinegar
1/2 t. dried thyme

Place liner in crockpot. Wrap each piece of chicken in bacon. Place wrapped chicken in bottom of crockpot. (They can overlap) In a large bowl, combine chopped apples, sauce, vinegar, and thyme. Pour over chicken. Cover and cook on low for 8 hours. This chicken is very tender and delicious! This chicken can also be shredded easily if desired. (Making with tenderloins instead of breasts would help with portion control and ease in cutting for some people.)

*can also be made with boneless pork chops.
**I served them with sweet potatoes and a salad

<------uncooked, wrapped chicken breasts










Chopped apple mixture on top                                                                         Cooked chicken and apples

No Bake Lemon Cheesecake Squares

1 1/2 c. graham cracker crumbs
1/4 c. brown sugar
6 T. butter, melted

2 pkgs. sugar free lemon jell-o (other flavors can be used as well)
1 c. boiling water
3, 8oz pkgs, cream cheese, softened
1 1/2 c. confectioners sugar
2 c. cool whip, thawed

In large bowl, combine the crumbs, brown sugar and butter. Press firmly in a sprayed 9x13 pan. In a small bowl, combine jello and water until gelatin is dissolved. Allow to cool to room temperature. In large bowl, beat cream cheese and powdered sugar until creamy. Pour in the jello. Add cool ship. Beat until completely combined. Mixture will be runny at first, but keep beating until it all comes together and begins to thicken. Pour into crust and refrigerate at least 4 hours, or overnight, before serving. Keep refrigerated. (I topped it with fresh blueberries, but you could also use pie filling.) This dessert is very refreshing. It does have a different kind of texture, (spongy) because of the gelatin, but still delicious!

Cauliflower, Broccoli and Chicken Casserole

2 c. cooked chicken breasts, cubed
2 c. chopped broccoli, cooked and drained
1 large head cauliflower, chopped, cooked, and drained
1 1/2 c. grated cheddar cheese
2 eggs, lightly beaten
2 cloves garlic, minced
2 T. olive oil
salt, pepper, Italian seasoning, to taste

Preheat oven to 350 degrees. Spray a 9x13 dish. Place chicken and cheese in bowl and toss together. Heat oil in pan and saute garlic with salt and pepper. Add broccoli to chicken, then add cauliflower, and pour in eggs. Season. Pour into dish and place in oven. Bake 25-30 minutes, or until set and edges brown. Allow to cool 5 minutes before serving.

Crockpot Mac and Cheese

8 oz. pkg. shredded Italian 3 cheese blend
8 oz. pkg. shredded sharp cheddar cheese
2 eggs, lightly beaten
12 oz. can evaporated milk
1 1/2 c. milk
1 t. salt
3/4 t. dry mustard, or a squirt of prepared mustard
1/4 t. cayenne pepper, optional
1/2 t. pepper
2 1/2 c. small shell pasta, uncooked

Spray or line a crockpot. Combine cheeses in a bowl and set aside. in another bowl, whisk together the remaining ingredients, except pasta. Add pasta and 3 c. cheese mixture to bowl. Stir well. Pour mixture into crockpot. Sprinkle with 3/4 of the remaining cheese. Cover and cook on low for 1-4 hours (mine only took 1 1/2 hours, but it depends on your crockpot) until cheese is melted and pasta is tender. Sprinkle remaining cheese on top and allow to melt before serving.

*Option: Add crushed Ritz crackers during last 30 minutes, with lid off, if desired. It will help absorb some of the liquid if it's too runny. Mine wasn't, so I didn't use them.

Enjoy!

Cherry Streusel Bars

3 c. flour
1 1/4 c. cherry preserves or pie filling
1 c. pecans, chopped
2 sticks butter, cubed
3/4 c. brown sugar
1/4 c. sugar
1 large egg
1 t. vanilla

Preheat oven to 350 degrees. Spray a 9x13 dish. Line with parchment paper. (Leave a 2" overhang on both ends) Combine flour and pecans in a small bowl. In a large bowl, cream together butter and sugars until smooth and fluffy, about 3-4 minutes. Beat in egg and vanilla until smooth. Gradually add in flour mixture until incorporated and crumbly. Set aside 1 1/4 c. dough and press the remaining in the bottom and sides of dish. Place in oven and bake 12-15 minutes. Remove from oven and spread cherry filling over crust. Top with reserved dough crumbs. Return dish to oven and bake another 30 minutes, or until golden brown. Remove from oven and cool 5-10 minutes before cutting into squares and serving.

Kathy's Brussel Sprouts

2 lbs Brussel sprouts, cut in half ( I get them at Sam's)
3 T. olive oil
2 T. melted butter
salt & pepper
apple cider vinaigrette
ranch dressing, optional

Combine the olive oil and butter. (If you can find it, Food Lion carries a butter flavored olive oil). Toss in the sprouts. Line a cookie sheet with parchment paper. Spread the sprouts out on the sheet. Sprinkle with salt and pepper. Roast them at 400 degrees for 35-40 minutes. Drizzle vinaigrette on them before serving. (you can use any kind of dressing or seasoning you want, instead of the vinaigrette.)

*check out the recipe for Sweet Sprouts, we like them better than these.

Banana Cake

1 yellow cake mix
2 eggs
4-5 overripe bananas, mashed
pecans, chopped (optional)

Combine all ingredients together in a large bowl. Fill 2 medium or 1 large sprayed loaf pan with batter. Bake at 350 degrees for 40-45 minutes. Enjoy!

Ooey Gooey Chocolate Peanut Butter Bars

1 3/4 c. SR flour
1 c. brown sugar, packed
1/2 c. peanut butter chips
1/2 c. chocolate chips
3/4-1 c. creamy peanut butter
1 stick butter, room temperature
1 large egg
3 T. milk
2 t. vanilla

Preheat oven to 350 degrees. Spray a 9x13 pan. Place brown sugar, peanut butter, and butter in large bowl. Cream until fluffy and light in color. Slowly add flour, a little at a time, until it is incorporated, Beat in egg, milk, and vanilla. Fold in chips and place batter in prepared pan. Bake 18-20 minutes until toothpick comes out mostly clean and the top is golden brown. Remove from oven and allow to cool 10 minutes before serving. Cut with plastic knife to avoid tearing. Enjoy with a big glass of cold milk!
(outside of bars)

(inside of bars)

Chicken Lombardy

8 oz. pkg. fresh mushrooms, sliced
2 T. butter, melted
6 boneless, skinless chicken breasts, split in half lengthwise (or you could just use chicken tenders)
1/2 c. flour
1/3 c. butter
3/4 c. marsala wine/vinegar
1/2 c. chicken broth
1/2 t. salt
1/8 t. pepper
1/2 c. shredded mozzarella cheese
1/2 c. shredded Parmesan cheese
2 green onions, chopped, optional

Cook mushrooms in 2 T. butter in a large skillet over medium-high heat. Stir constantly, 3-5 minutes or until tender. Remove from heat and set aside. Flatten chicken to 1/8" thickness, if needed, by using a meat mallet or rolling pin. Dredge chicken in flour, coating both sides. Cook in butter over medium heat, 3-4 minutes on each side until golden. Place chicken in lightly sprayed 9x13 dish. Reserve drippings in skillet. Sprinkle mushrooms evenly over chicken. Add marsala & broth to skillet. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Stir in salt & pepper. Pour over chicken. Combine cheeses and onions. Sprinkle over chicken. Bake, uncovered, at 450 degrees for 12-14 minutes until cheese melts.
Delish!

Before adding cheese and baking:

after adding cheese and baking:

Breaded Pork Chops

1 egg, slightly beaten
1/4 c. milk
1 1/2 c. Panko bread crumbs
4-6 boneless pork chops (1" thick, 4 oz. each)
1/2 c. oil
1 T. butter

Combine egg and milk. Place crumbs in a separate bowl. Place pork chop in egg mixture, then in crumbs, until thickly coated. Cook chops in skillet with oil and butter, 4-5 minutes on each side until done.

Mexican Layered Dip

2 16 oz. cans refried beans (I use fat free)
2 pkgs. taco seasoning mix
2 10 oz. cans diced tomatoes or Rotel, drained (I use the Rotel with green chilies)
2 c. guacamole
16 oz. sour cream (I use light), room temperature
2 c. shredded sharp cheddar cheese or Mexican cheese
1 c. green onions, chopped
2 large cans sliced black olives, drained
sliced jalapeno peppers, optional

Combine drained Rotel tomatoes with refried beans. Spread in the bottom of a shallow 9x13 dish. (use clear if you want the layers to be visible) Combine the taco seasoning with the sour cream. Spread the sour cream mixture over the bean mixture. Layer guacamole next. Layer green onions. Layer black olives. Layer jalapeno peppers. Top with shredded cheese. Cover and refrigerate until ready to serve. Serve with Fritos, Tostitos, or any favorite chip. Take home empty dish and wash (because there's never any leftovers!)

Sunshine Salad

20 oz. can pineapple tidbits, drained, reserve juice (I use no sugar added)
3.4 oz. pkg. instant Jell-O pudding, lemon, vanilla, or cheesecake flavored (I use sugar free)
15 oz. can mandarin oranges, drained, reserve juice ( I use no sugar added)
15 oz. can fruit cocktail, drained (I use very cherry)
1 banana, sliced
1 apple, diced
1 c. quartered strawberries, optional

Prepare pudding, using reserved juices instead of milk. Combine all fruits except banana. Gently fold in pudding. Chill for several hours or overnight. Add banana just before serving. Makes 8-10 servings. 

*If too runny, add another pudding.

Garlic Butter Shrimp Scampi

8 oz. linguini or fettucini
1/4 c. olive oil
1/2 stick butter
1 lb. shrimp, peeled and deveined (I used frozen, cooked salad shrimp)
1 pkg. McCormic garlic butter shrimp scampi seasoning mix.
1 T. lemon juice or 2 T. white wine

Cook pasta as directed. Drain well. Heat oil and butter in skillet on medium heat until butter is melted.
Add shrimp and seasoning mix. Cook and stir 3-4 minutes, or just till shrimp turns pink.Stir in lemon juice or wine. Toss with cooked pasta, stirring to coat well. Serve with Parmesan cheese, if desired.

Italian Cabbage

1 head cabbage, chopped and boiled (I cooked it in 1 can beef broth)
1 large green pepper, chopped
1 large onion, chopped
1 14.5 oz can diced tomatoes, undrained (I used diced tomatoes with basil, and oregano)
1 lb. ground sausage, cooked, drained, & rinsed (I used reduced fat)
1 lb ground chuck, cooked, drained, and rinsed
salt & pepper to taste
1 bay leaf
1-2 T. chili powder
Italian seasoning, to taste

In a large skillet, saute onion & green pepper. Add meats, cabbage, tomatoes, and seasonings. Add beef broth, or water, if desired. Simmer 30 minutes. Remove bay leaf before serving. Serve with a salad and bread, if desired. This recipe has a lot of the same flavors as my Chili Mac recipe without the pasta and cheese. A much healthier recipe! (A great recipe to make for New Years Day. I serve it with Hoppin John, collard greens, dressed eggs, & fruit tea.)

(*I just recently was made aware that the name Dago was offensive to Italian people. I had never heard this before & had no idea. I had wondered what the word meant and had tried to look it up in the dictionary, but it wasn't listed. I apologize to anyone I offended and I have changed the name to Italian Cabbage now.) 

Equivalent Measurements for Vegetables and More

I found this chart to be very helpful when trying to plan meals:

Equivalent Measurements For Vegetables

Ingredient	Approximate Equivalent Measurements
Asparagus (Fresh)	3 cups, trimmed	16 to 20 spears, about 1 pound
Broccoli (Fresh)	2 cups florets	1 pound
Brussels Sprouts (Fresh)	4 cups, cooked	1 pound
Cabbage (Fresh)	5 to 6 cups, shredded	1 medium head
Cabbage	1 cup, shredded	1/4 pound
Carrots	1 cup, julienne strips	5 medium carrots
Carrots	1 cup, shredded	2 medium carrots
Carrots	1 cup, thinly sliced	3 medium carrots
Cauliflower (Fresh)	3 cups	1 medium head, about 2 pounds
Celery	1 cup, diagonally sliced	3 medium stalks
Celery	1 cup, sliced	2 medium stalks
Chives (Fresh)	1 tablespoon	1 teaspoon, dried
Collard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Corn on the Cob	1 cup kernels	3 to 4 ears
Cucumber	1 1/4 to 1 1/2 cups, peeled, sliced or chopped	1 medium
Cucumber	1 cup, diced	1 small cucumber

Ingredient	Approximate Equivalent Measurements
Eggplant (Fresh)	2 1/2 cups, diced and cooked	1 pound
Green Beans (Fresh)	2 1/2 cups, cut and cooked	1 pound
Green Onions	1 cup, chopped	about 18 stalks
Green Peas (In Pod)	1 cup, shelled	1 pound
Green Pepper	1 cup, chopped	1 medium pepper
Greens (Fresh)	3 cups, cooked	1 pound
Lettuce (Iceberg)	4 cups, shredded	1 medium head
Lettuce (Iceberg)	6 to 8 cups, torn	1 medium head
Lettuce (Leaf)	4 to 6 cups, torn	25 to 30 leaves
Lettuce (Romaine)	6 cups, torn	1 head
Mushrooms	1 6 to 8-ounce can	1 pound fresh
Mushrooms	1 pound	20 to 24 mushroom caps
Mustard Greens (Fresh)	6 to 7 cups, uncooked	1 1/2 cups, cooked
Onion Powder	1 tablespoon	1 medium onion, chopped
Onions (Dehydrated)	1/4 cup	1 cup chopped raw
Onions	1 cup, chopped	1 small onion
Parsnips	2 cups, cooked and diced	4 medium
Peppers (Sweet, Fresh)	1/2 cup, chopped	1 medium
Potatoes (White or Russet)	1 3/4 cups, mashed	3 medium
Potatoes (White or Russet)	2 1/4 cups, peeled and diced	3 medium
Potatoes	1 cup, cubed	1 small potato
Radishes	1 cup, thinly sliced	about 12 radishes
Spaghetti Squash	4 cups cooked strands	2 pounds
Spinach	4 cups torn leaves	1 1/2 cups, cooked
Summer Squash	2 cups sliced and cooked	3 medium
Sweet Potatoes	1 3/4 to 2 cups, mashed	3 medium
Sweet Potatoes	2 cups, cubed	3 medium
Swiss Chard	9 to 10 cups, raw	2 1/2 cups, cooked
Tomatoes (Fresh)	1 cup, chopped	1 large
Turnip Greens	6 to 7 cups, raw	1 cup, cooked
Wax Beans (Fresh)	3 cups	2 1/2 cups, cut and cooked
Zucchini	1 cup, cooked	3 medium

Macaroni               1 cup (3 1/2 oz) uncooked   = 2 1/2 cups cooked
Noodles, med        3 cups (4 oz) uncooked        = 4 cups cooked
Spaghetti               8 oz uncooked                       = 4 cups cooked
Popcorn                 1/3 – 1/2 cup unpopped      = 8 cups popped
Rice, long grain     1 cup uncooked                     = 3 cups cooked
Rice, minute          1 cup uncooked                     = 2 cups cooked

Bread                      1 slice                                     =3/4 cup soft crumbs
                                                                                = 1/4 cup dry crumbs
Graham crackers  7 squares                               = 1/2 cup crushed
Ritz crackers         12 crackers                            = 1/2 cup crushed
Saltines                  14 crackers                            = 1/2 cup crushed

Bananas                  1 medium                              = 1/3 cup mashed
Lemons                   1 medium                              = 3 Tbsp. juice
Limes                      1 medium                             = 2 Tbsp. juice
Oranges                  1 medium                             = 1/4 – 1/3 cup juice

Almonds                 1 pound                                = 3 cups chopped

Pecan halves          1 pound                                = 4 1/2 cups chopped
Walnuts                  1 pound                                = 3 3/4 cups chopped

3 teaspoons            = 1 tablespoon
4 tablespoon           = 1/4 cup
5 1/3 tablespoons  = 1/3 cup
8 tablespoons         = 1/2 cup
16 tablespoons       = 1 cup
2 cups                      = 1 pint
4 cups                      = 1 quart
16 cups                    = 1 gallon
4 quarts                  = 1 gallon

Quick and Easy Caesar Salad

1-2 large heads Romaine lettuce, torn in bite size pieces
1/4 c. fresh shredded Parmesan cheese
1 c. Caesar croutons, I used the Texas Toast brand
creamy Caesar dressing , to taste, I use Ken's (lite is good too)

Toss all ingredients together and serve immediately.

*1 head makes 6 cups. 3 heads serves 10-12 people. 6 heads serves 20.

Caesar Salad for 20:

1, 6 pk of Romaine lettuce ( from Sam's or Costco), approx. 3 3/4 lbs, torn in bite size pieces
2 c. bottled Caesar dressing, I use Ken's
1/2 lb. croutons, I use seasoned Caesar croutons (Texas Toast makes one)
1/4 lb. fresh grated Parmesan cheese, (I buy the tubs in the store vs, grating it myself)

Toss all together and serve immediately.

Chocolate Chip Pecan Pies

1/2 c. Karo dark corn syrup
1/2 c. Karo light corn syrup
3 eggs
2 T. butter, melted
1 c. sugar
1 t. vanilla
1 1/2 c. pecan halves
6 oz. pkg. chocolate chips
2 unbaked pie crust shells, or 1 unbaked deep dish pie crust shell

Preheat oven to 350 degrees. Place parchment paper on a large cookie sheet. Place unbaked pie shells on cookie sheet.Using a pastry brush, coat the inside of 1/2 c. measuring cup before placing dark corn syrup inside. This will allow all the syrup to go into the recipe and not stay behind on the measuring cup. Repeat if necessary for the light corn syrup. Stir 1st 6 ingredients together in large bowl. Place pecan halves and chocolate chips in bottom of unbaked pie shells. (You can also just add them to the batter, but I find they are more evenly distributed when I place them in the shells themselves.) Pour filling evenly over pecans and chips. Before baking-->

Place cookie sheet in preheated oven and bake for 50-60 minutes, or until no longer jiggly.Place foil over edges if browning too much. Cool for 2 hours before cutting. Pies will become firmer as they cool. Serve with ice cream or whipped topping if desired. Yum! After baking -->

(*make the same way for plain pecan pies, just omit the chocolate chips)

Crockpot Chicken Fajitas

3-4 boneless, skinless chicken breasts, frozen is ok too (as shown above)
3 peppers (1 green, 1 red, 1 yellow), cut in slices
1 onion, sliced
1 pkg. dry fajitas seasoning
tortillas (flour, corn, or wheat) I used wheat
Pita bread (cut in half for pockets) I used wheat
sour cream
chopped tomatoes
shredded lettuce
guacamole
salsa
shredded monterey jack cheese
sliced jalapenos (optional)

Place liner in crockpot. Place sliced peppers and onions on the bottom. Place chicken on top of peppers. Sprinkle dry seasoning mix on top of chicken. Place lid on crockpot. Cook on low for 6-8 hours, or high for 3-4 hours. Shred chicken and stir in with peppers and onions. Serve with tortillas or pita pockets, and toppings. *May also be made with beef strips, instead of chicken if desired. Enjoy!

Crockpot Chicken Tortilla Soup

2 T. cilantro
8 oz. skinless, boneless, chicken breast halves, cut in chunks
1 t. ground cumin
6 T. plain yogurt (may also use sour cream)
1/2 t. chili powder
14 1/2 oz. can chicken broth
15 oz. can black beans, rinsed and drained
2 T. oil
1/4 c. finely diced onion
2 garlic cloves, minced
3 6" corn tortillas, halved, cut in strips (optional)
1/2 t. salt
1/8 t. ground red pepper
14 1/2 oz. Mexican-style stewed tomatoes (I use chili style)
15 1/4 oz. can corn, undrained (I use Mexican style)

Heat oven to 450 degrees. Heat oil over medium heat in skillet. Add chicken and cook 3-4 minutes. Stir frequently, until opaque. Stir in garlic, onion, cumin, salt, chili powder, and red pepper. Cook 1-2 minutes until spices are fragrant. Place in lined or sprayed crockpot. Add broth, undrained corn, rinsed black beans, and stewed tomatoes. Cook on low setting 3-4 hours. Spread tortilla strips in single layer on baking sheet. Bake 5 minutes. Stir once, until crisp and lightly browned. Stir cilantro into soup just before ladling into bowls. Top with tortilla strips and 1 T. yogurt.

*also known as Southwest Chicken Soup

Banana Nut Bread Cake

1 yellow cake mix (can use sugar free too)
2 eggs
5 over ripe bananas, mashed
pecans, chopped

Preheat oven to 350 degrees. Combine everything in large bowl. Pour in two medium or 1 large loaf pan that has been sprayed. Bake for 40-45 minutes. Yummy!

* this is much lighter than traditional banana bread

Pancake Mix Mini Muffins

2 c. heart smart Bisquick mix
1 egg
1 1/4 c. low fat milk
chocolate chips, cinnamon chips, butterscotch chips, heath bits, etc...
or blueberries

Combine first 3 ingredients. Place 2 T. in sprayed mini muffin tins. Place 4-5 chips or berries on top and press inside batter. Bake at 350 degrees for 12 minutes. Makes approximately 30-36 muffins. Placing the chips on after placing the batter in tins helps make a variety of muffins with only one recipe. *These muffins are not as sweet as the store bought muffins or muffin mixes.

Before baking

                                                                                

                                                         After baking