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

Rotisserie Pork Fajitas

1 Rotisserie pork roast
2 c. sliced green peppers
1 c. diced onion
1 clove garlic, minced
olive oil
salt and pepper
1 c. shredded Monterey Jack cheese
 chopped tomatoes
sour cream
salsa
tortillas

Heat oil in skillet. Add garlic, peppers, & onion. Cook through over medium heat. Add sliced pork and saute until warm. Place tortillas on plate and layer with a serving of peppers mixture. Add tomatoes, cheese, and salsa. Wrap up and serve with sour cream, salt and pepper.

Very Berry Tea

1/2 gallon unsweetened tea
1/2 c. sugar
1/4 c. ground cinnamon
1/2 c. strawberries, sliced (other berries may be used instead)
lemon slices

Heat tea in large pan. Add sugar and cinnamon. Stir until dissolved. Remove from heat and add berries. Steep for 5 minutes. Strain berries and serve. Garnish with lemon. May also be served cold.

Panzanella

8 c. toasted bread, cubed
6 roma tomatoes, chopped
1 c. fresh basil leaves, sliced
1/4 c. capers, optional
1 c. green olives, sliced in half
1 c. fresh mozzarella, cubed
2/3 c. olive oil
1/4 c. balsamic vinegar
3 cloves garlic, minced
salt and pepper to taste

Place tomatoes, basil, capers, olives, and mozzarella in large bowl. Whisk oil, vinegar, garlic, salt and pepper to taste in separate bowl. Pour over tomato mixture.  Add bread and toss. Allow to set for 1 hour before serving. *may also add chopped yellow peppers, red onion, and nuts if desired.

Cobb Salad

8 c. chopped Romaine lettuce
4 chicken tenders, cooked and diced
2 c. grape tomatoes, sliced
2 c. mozzarella, sliced
1 oz. chopped bacon (I use Oscar Mayer real pieces)
1 c. chopped hard boiled eggs
2 ripe avocados, chopped (optional)
blue cheese dressing
salt and pepper to taste

Place all ingredients in rows on a bed of lettuce. Serve with blue cheese dressing. *Other optional items are chopped ham, fresh sliced mushrooms, broccoli florets, corn, peas, garbanzo beans, and sunflower seeds.

Gazpacho Salad

4 c. baby spinach
4 tomatoes, chopped
1 cucumber, chopped
2 green peppers, chopped
1/2 c. Kalamata olives
1/2 c. white grapes, sliced in half
1/2 c. olive oil
1/4 c. red wine vinegar
1/4 c. lemon juice
2 garlic cloves, minced
2 t. green onions, chopped
1/4 t. cumin
fresh parsley
sliced almonds

In a large bowl, add spinach, tomatoes, cucumbers, peppers, olives, and grapes. Whisk oil, vinegar, garlic, onions, cumin, salt and pepper together to taste. Garnish with parsley and sliced almonds. Serve with dressing.

Crispy Summer Slaw

10 celery stalks, sliced thinly lengthwise
2 green apples, cored, halved, and sliced thin
1/2 head cabbage, thinly sliced
2 c. shredded carrots
1/2 c. mayo
2 T. apple cider vinegar
2 T. chopped chives or green onions
salt and pepper to taste

In a large bowl, combine mayo, vinegar, and chives. Add celery, apples, and carrots. Add salt and pepper. Toss all together. Cover. Chill until ready to serve.

Cucumber Honeydew Salsa

2 c. diced honeydew melon or canteloupe
1 c. diced cucumbers
1/4 c. red onion, minced
1 jalapeno, finely chopped (optional) or use the milder poblano pepper
1/2 lime
2 T. fresh cilantro, minced

Combine all ingredients together and serve immediately with chips.

Bacon Cheddar Pinwheels

1 can Pillsbury seamless dough sheet (found next to crescent rolls)
2 T. ranch dressing
1/4 c. Real bacon pieces (I use Oscar Meyer, found next to the bacon bits)
1/2 c. shredded cheddar cheese
1/4 c. freeze dried onions (Litehouse brand-found in produce section)

Heat oven to 350 degrees. Unroll dough and cut lengthwise into two long rectangles.Press each into a 12x4 rectangle. Spread ranch dressing over each rectangle, Sprinkle with bacon, cheese, and onions.Starting with the short side, roll up each rectangle. Press to seal. Using a serrated knife, cut each roll into 8 slices.Place cut side down on a cookie sheet. Bake 12-17 minutes or until edges are golden brown. Remove from oven and serve warm.

Chocolate Mint Cheesecake Bites

Crust:
1 1/2 c. crushed oreos, or chocolate cookie crumbs (if you can find them)
3 T. melted butter
Filling:
2 (8 oz) pkgs. cream cheese, softened
1/2 c. sugar
1 t. vanilla
1 t. peppermint extract
1 t. chopped fresh mint
2 eggs

Preheat oven to 325 degrees. Combine cookie crumbs and butter in bowl. Press firmly into bottom of 36 mini muffin cups, lined with mini muffin papers. Beat cream cheese, sugar, vanilla, peppermint, and chopped mint leaves until smooth. Add eggs one at a time. Scrape down side of bowl. Spoon 1 level T. of filling on top of muffin cups. Bake 15-18 minutes or until centers are set. Cool completely.  Cover. Chill 2 hours before serving.

Cheesy Chicken and Bacon Pasta

4-5 boneless, skinless chicken breasts, cooked, cut in pieces
6 strips bacon, cooked and chopped (I use 3 oz. Oscar Mayer real bacon pieces)
2 cans cream of chicken, or cream of mushroom soup (or one of each)
2 c. shredded Monterey Jack cheese
1 box (13-16 oz) spiral or rotini pasta, cooked and drained
1 garlic clove, minced
salt and pepper to taste
1 (14.5 oz) can diced tomatoes, drained

Spray a 9x13 dish. Preheat oven to 400 degrees. Combine chicken, soups, 1 c. cheese, garlic, salt & pepper. Add pasta & tomatoes. Stir to mix well. Pour into dish. Top with crumbled bacon and remaining cheese. Bake at 400 degrees for 20 minutes, until cheese is melted and beginning to brown on top.

Crockpot Broccoli Potato Cheese Soup

32 oz. frozen broccoli cuts (fresh doesn't stand up well)
1.5 lb bag small Dutch potatoes, diced
1 can cream of mushroom soup
1 can cream of chicken soup
1 (14 oz.) can chicken broth
1 small yellow onion, diced
2 cloves garlic, minced
2 T. butter, sliced
1 lb block Velveeta cheese, cut in small cubes
1 T. flour
salt and pepper to taste

Place all ingredients in lined or sprayed crockpot.  I placed them in order they are listed above, ending with the cheese on top. (see picture above). The Velveeta melts better when it is cut in small cubes. Cook on high for 4-5 hours, or on low for 6-8 hours, or until potatoes and broccoli are to taste. Remove lid the last 10 minutes to thicken soup. Enjoy! Serve with cheese bread or sandwiches. (see photo below for after cooking)

Chicken Cordon Bleu Crescent Ring

1 (8 oz) pkg cream cheese, softened
1/2 t. Italian seasoning
1 onion, chopped
1 garlic clove , chopped
salt and pepper to taste
2 c. shredded cooked chicken
1/2 c. cooked, drained, and chopped bacon
1/2 c. cooked ham, chopped
3/4 c. shredded Swiss cheese
2 cans (8 ct ) crescent rolls
2 T. honey mustard sauce

Heat oven to 375 degrees. Spray a large flat cooking sheet or use a baking stone if you have one. Combine cream cheese, salt, pepper, honey mustard, onion, garlic, and Italian seasoning. Add chicken, bacon, ham, and cheese. Stir to combine. Make sure all ingredients are evenly coated. Set aside. Separate crescent rolls and place on baking sheet/stone with points facing out. Overlapping the bases in a circle, there should be a 3-4" opening in the middle. Evenly spoon cream cheese mixture over dough, in the shape of a ring (see picture above). Pull crescent roll points up and over top of cream cheese ring and tuck under. Be sure to seal so ingredients don't leak out. (see picture below)

Bake 20 minutes until firm and golden brown. Cool 5-10 minutes before cutting. Serve warm.

(Finished result above)

Broccoli Ham Ring

1/2 c. (4 oz. ) ham, chopped
1/4 lb. fresh broccoli, chopped
1 t. lemon juice
1/2 c. fresh parsley, snipped, optional
1/4 c. onion. chopped
1 1/2 c. Swiss cheese, shredded
2 T. Dijon-style honey mustard (plain is fine too)
2 pkgs. (8 ct each) refrigerated crescent rolls

Preheat oven to 350 degrees. Combine all ingredients except rolls in large mixing bowl. Set aside. Arrange crescent triangles in a circle on large baking sheet or cooking stone. Points to the outside, bases overlapping in center. Spread filling over base. Fold points of triangle over filling and tuck under base at the center. Filling will not be completely covered. Bake 25-30 minutes or until golden brown. Makes 8 servings. Serve with a garden salad and fruit.

*May beat together 1 egg white and 1 T. water. Brush over ring before baking for a pretty shine.

Before baking:

after baking

ready to eat