Asian Lettuce Wraps

2 c. raw walnuts or pecans*
1/2 c. carrot, shredded
2 T. fresh ginger, minced
4 garlic cloves, minced
8 oz. can water chestnuts, drained and chopped
4 green onions, chopped
1/2 c. fresh snow peas, chopped
1/4 c. hoisin sauce
1/3 c. teriyaki sauce
3 T.  peanut butter with cinnamon
1 T. rice wine vinegar
1 T. oil
12 bib lettuce leaves

Add first 7 ingredients together in food processor and pulse until ground to a crumbly texture. Do not puree. Place mixture in a large glass bowl, and add all other ingredients. Stir until well blended. Divide among lettuce leaves.

*1 1/2 lb.cooked and drained ground turkey may be used instead of the walnuts, if desired. Cooking other ingredients with drained turkey will make a totally different tasting dish.

**wrapping lettuce in paper toweling will keep it from rusting. I have also used the fresh lock vegetable bags to prevent rusting.

Sparkling Strawberry Punch

6 oz. strawberry jello (other flavors may be substituted)
2 c. boiling water
24 oz. frozen lemonade concentrate, thawed
2 lt. gingerale

Dissolve jello in hot water. Stir in lemonade and gingerale. Serve over ice immediately. Makes 1 gallon.

Crockpot Milk and Honey Corn on the Cob

6-7 ears shucked corn, cut or broken in half, may use frozen too
1 (13.66) can coconut milk
1/2 c. butter, cut into cubes
2 T. honey

Place corn in lined crockpot. Add all other ingredients. Place lid on and cook on high for 3 hours without opening the lid. Add 1 hour if using frozen corn. Serve with buttery sauce mixture.

Red, White, and Blue Cookies

1 c. butter, melted
2/3 c. sugar
1 c. light brown sugar, packed
3 eggs
3 c. SR flour
1 1/2 c. milk chocolate chips
2 c. red, white, blue M & M's

Place butter in bowl with brown sugar & mix on low until smooth. Add eggs and vanilla on medium speed until combined. Slowly add flour and mix just until combined. Be sure to scrape down the sides of the bowl during mixing. Slowly add chocolate chips and 1 1/2 c. M & M's. Line cookie sheet with parchment paper. Scoop 1/4 c. balls of dough and place on cookie sheet. Cover and place in refrigerator at least 2 hours. Preheat oven to 350. Remove cookie balls from refrigerator and space 2" apart on cookie sheet. Bake 10-15 minutes or just until they lose their glossy look. Rotate the pan halfway through baking, Add remaining M & M's to top of warm cookies. Cool 10 minutes before removing. Store in airtight container.

Marshmallows

6 oz. cold water
3 envelopes plain gelatin (1/4 oz each)
1 1/2 c. sugar
6 oz. light corn syrup
2 oz. honey
4 oz. water
4 oz. freeze dried fruit powder, optional (mango or raspberry is best)
3 oz. confectioners sugar
2 oz. cornstarch

Place water in stand mixer with whisk attachment. Sprinkle dry gelatin in and let it stand 10 minutes. Combine sugar, corn syrup, honey, salt and 4 oz water in saucepan over low heat. Stir occasionally til sugar is dissolved. Attach candy thermometer to side of pan. Bring to a boil. Do Not Stir. Brush down the sides of the pan with a wet pastry brush, until thermometer registers 250 degrees. With the stand mixer on low speed, slowly add the hot mixture to gelatin mixture. Increase speed to high and beat until mixture is thick and shiny, about 10 minutes. Scrape into sprayed 9x13 baking pan. Using a lightly sprayed spatula, spread marshmallow mixture in an even layer. Spray the surface of the marshmallows. Cover with sheet of parchment paper. Let stand 3 hours until firm. 1/2 powdered fruit may be added to mixture before pouring in pan. Beat well to combine. Add remaining half to confectioners sugar mixture. Use a lightly sprayed knife or kitchen scissors to cut into 1 1/2 " strips. Cut each strip into 1 1/2" squares. Toss in confectioners sugar mixture to coat. Store in airtight container up to 2 weeks.

I have not made these (yet), but know I someone who has and they were delicious.

Crockpot Chicken Cacciatore

6 boneless, skinless chicken breasts
1 Ragu chunky style extra mushroom spaghetti sauce (your choice as to how much you use)
1/4 c. water (to rinse out spaghetti sauce)
15 oz. can  Del Monte tomatoes with basil, garlic and oregano, undrained
chopped peppers and onions
angel hair spaghetti noodles, boiled and drained
mozzarella cheese, shredded

Place liner in crockpot. Place chicken on bottom of crockpot. Add spaghetti sauce, water, tomatoes, peppers and onions. Cook on low 4-6 hours until tender. Serve over spaghetti and top with mozzarella cheese.

Ooey Gooey Lemon Butter Cookies

1/2 c. butter, softened
8 oz cream cheese, softened
1 t. fresh lemon zest, optional
1 1/2 c. sugar
1 egg
1 t. vanilla
1 t. lemon* extract
2 1/4 c. SR flour
1/2+ c. confectioners sugar

Preheat oven to 350. Beat first 4 ingredients until combined. Add egg, vanilla, and lemon. Add flour and confectioners sugar. Gradually beat into cream cheese mixture. Use a 2 T. cookie scoop to scoop dough balls out. Roll in remaining confectioners sugar. Place on cookie sheet 2" apart. Bake 8-11 minutes. Cool 5 minutes, Move to wire racks and cool completely.

*substitute any flavor extract for a variety of flavors, or just omit to make plain butter cookies.

Peach Crumble Fruit Pizza

1 yellow cake mix
2 large peeled peaches*, thin sliced
1/4 c. pecans, chopped
1 t. cinnamon
1/2 c. butter, softened
1/4 c. light brown sugar, packed
1 c. sour cream
1 egg
1/8 t. cinnamon
2 t. milk
1/2 c. confectioners sugar

Preheat oven to 350.Place cake mix, butter, brown sugar and cinnamon in bowl and combine with pastry blender or forks, until crumbly. Reserve 1 c. of mixture. Press remaining onto bottom of pizza pan. Set aside. Combine sour cream and egg. Gently spread over crust. Top with peaches. Sprinkle on reserved mixture and nuts. Bake 35-40 minutes until golden brown and center is set. Cool completely--about 1 hour. Make glaze by combining last 3 ingredients. Drizzle over cooled pizza. Slice with pizza wheel. Enjoy! Store in refrigerator, covered.

*can use other fruits or  pie fillings instead

Cream Cheese Lime Pie

2, 8 oz. cream cheese, softened
14 oz. sweetened condensed milk
1/3 c. lime from 2 large limes (or use 2 T. lime concentrate)
zest of lime, optional
10" graham cracker crust, store bought or home made

Combine all ingredients except crust. Beat on high until smooth and creamy. Pour into crust. Sprinkle zest on top. Refrigerate 3-4 hours. Serve chilled with lime slices if desired.

Cinnamon Roll Poke Cake

1 box vanilla or white cake mix, plus needed ingredients
14 oz. can eaglebrand milk
4 T. butter, melted
1/2 c. packed brown sugar
2 t. ground cinnamon
4 oz. cream cheese, softened
1/3 c. butter, softened
2 c. powdered sugar
1 t. vanilla
1 T. milk

Preheat oven to 350. Spray 9x13 dish. Prepare cake mix as directed. Pour into dish. Allow cake to cool after baking. Using  the wooden handle, poke holes all over the cake. In a small bowl, whisk together eaglebrand milk, melted butter, brown sugar and cinnamon. Pour into holes and spread evenly.. In a medium bowl, combine cream cheese and butter with an electric mixer. Slowly add powdered sugar, vanilla, and milk. Mix until smooth. Spread onto cake. Sprinkle some cinnamon sugar on top of frosting. Place in refrigerator for frosting to set up. Store refrigerated.                                                                                

Peanut Butter Brownie Cups

1 box brownie mix, plus needed ingredients
1 c. heavy cream or cool whip
6 oz. cream cheese, softened
1 c. creamy peanut butter
1 c. powdered sugar
mini chocolate chips

Make brownie mix as directed. Preheat oven to 350 degrees and spray 24 mini muffin tins, or use cupcake papers. Fill each tin 2/3 full with batter. Bake 10 minutes. Let cool slightly and remove from tin. Use a spoon to press an indention in each one. Beat heavy cream until stiff peaks form. Refrigerate until needed.Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped cream.Place peanut butter mixture into a large plastic bag and snip corner with scissors. Fill each brownie cup with peanut butter mixture. Top with mini chocolate chips. Store in refrigerator.

Super Easy Cream Cheese Cookies

1/2 c. butter, softened
3 oz. cream cheese, softened
1 1/2 c. confectioner's sugar
1 egg
1/2 t. vanilla (or substitute other flavors if desired)
1 3/4 c. SR flour
table sugar

Preheat oven to 375. Line baking sheets with parchment paper. Cream butter and cream cheese. Slowly add confectioner's sugar. Beat until fluffy. Beat in egg and flavoring. Mix well. Chill dough at least 1 hour. Shape into 1" balls. Roll in table sugar. Place on baking sheets 1 1/2" apart. Slightly flatten before baking. Bake 8-10 minutes until edges are become slightly golden, but still look undercooked. Cool. Makes 2 dz. cookies. Store in air tight container.

Peanut Brittle Cookie Sticks

2/3 c. softened butter
2/3 c. packed brown sugar
1 T. milk
1 1/3 c.SR flour
1 c. chopped salted peanuts
2/3 c. toffee bits

Line 9x13 pan with foil and extend over sides. Preheat oven to 350. Combine first 3 ingredients. Beat until creamy on medium speed. Reduce to low add flour. Beat until well mixed. Stir in chopped peanuts. Press into pan. Sprinkle with toffee bits. Bake 17 minutes or until golden brown. Cool 10 minutes. Lift out of pan using foil. Cut into 2x1 sticks. Cool completely.

Crockpot Barbecue Chicken Pizza

1 lb. pizza dough, (homemade or store bought)
1/4 c. marinara
1/4 c. barbecue sauce
1/2 small red onion, sliced and cut into slivers or half moons
2 T. cilantro, chopped. optional
1 1/2 c. rotisserie chicken, shredded
6 oz. Italian 5-cheese blend or mozzarella, shredded
green onions
more bbq sauce

Line 6 qt oval crockpot with parchment paper, and then foil. The foil should come up the sides (you will use this to lift it from the crockpot when it's done). Spray the foil well with cooking spray. Roll out the dough to an 11x14 shape. Place in crockpot, making sure it covers the entire area. Fold over the dough 1" around the edges to create the raised outer crust. Combine the marinara and bbq sauce and spread over crust. Sprinkle on *red onions, cilantro, chicken, and cheese. Take a long sheet of paper towel and cover the top of the crockpot. It needs to fit the full length and width. Cover with lid and cook on high 2-2 1/2 hours, Crust should be puffed up and golden. Garnish with more cilantro, onions, and bbq sauce if desired.

*may use any ingredients you want

Rhubarb Compote with Yogurt

2 c, finely chopped rhubarb
1/3 c. water
1/4 c. sugar
3 c. plain Greek yogurt
2 T. honey
3/4 c. sliced almonds
1/8 t. cinnamon, optional

Place rhubarb, water and sugar in 6 qt electric pressure cooker. Lock lid. Close valve. Set to high 3 minutes. Let pressure release naturally for 10 minutes. Quick release any remaining pressure. Transfer to a bowl. Refrigerate until cold. Whisk yogurt and honey until blended. Spoon into dishes. Top with compote. Garnish with almonds.

*If you don't have a pressure cooker, you can place the sugar, water, rhubarb, and cinnamon in a saucepan over medium heat and cook until rhubarb is tender and sugar is dissolved. Continue with the rest of the recipe.

Ginger Cookies

3/4 c. butter, softened
1 c. sugar
1 egg
1/4 c. molasses
2 1/4 c. SR flour
2 t. ground ginger
3/4 t. cinnamon
1/2 t. ground cloves
additional sugar for rolling

Cream butter and sugar until light and fluffy. Beat in eggs and molasses. Combine flour, ginger, cinnamon, & cloves. Add to creamed mixture and mix well. Roll into 1 1/2" balls and roll in sugar. Place 2" apart on baking sheets. Bake at 350 for 10-12 minutes, until puffy and browned. Cool.

Crockpot Irish Soda Bread

2.5 c. bread flour
2 T sugar
1 t. baking powder
1 t. baking soda
1/2 t. salt
3 T. butter, unsalted
1 c. buttermilk

Combine all dry ingredients and stir well. Use a pastry cutter, or a fork, to blend butter in to the dough. Add 1/2 the buttermilk and mix into dough by hand. Add remaining buttermilk and knead the dough for 2 minutes (longer if it's lumpy) Set the dough into a small 3 qt. crockpot and cook on high for 2 hours. Serve with Irish butter, stew, or soup.

Shrimp Fettuccini

3/4 lb. fettuccini pasta, uncooked
1 lb. shrimp
1 T. oil
1 small onion, diced
2 T. butter
1 garlic clove, minced
1/3 c. cooking wine
2 c. heavy whipping cream
1/3 c. parmesan
salt & pepper
1 T. red pepper flakes, optional
1/4 t. paprika

Cook pasta as directed. Do not rinse, but drain well. Set aside. In a small bowl. add shrimp and mixture of paprika, pepper, and salt. Place oil in large skillet and cook shrimp for 1 minute on each side. remove shrimp Add onion, butter, garlic. Cook 2 minutes, Add wine. Cook 3 minutes. Add whipping cream and let it come to a boil, Add parmesan. Stir until dissolved, Add shrimp and pasta back to skillet and cook another 3 minutes. Season to taste. Garnish with parsley, basil, paprika, and red pepper flakes if you like it spicy.

Rich Chocolate Brownies

1 c. sugar
 2 eggs
1/2 t. vanilla
1/2 c. butter, melted
1/2 c. SR flour
1/3 c. cocoa
Frosting
3 T. cocoa
3 T. butter, melted
2 T. warm water
1 t. instant coffee granules, optional
1 1/2 c. confectioners sugar

Preheat oven to 350. Beat sugar, eggs, and vanilla. Beat in butter. Combine flour and cocoa. Gradually add to batter and mix well. Pour into sprayed 8" pan. Bake for 25-30 minutes, or until toothpick comes out clean. Combine cocoa and butter for frosting. Combine water and coffee (omit water if not using coffee). Add to cocoa mixture. Stir in sugar until smooth. Frost brownies.

Conversion Chart for Herbs

As a general rule 1 T. fresh is equal to 1 t. dried/ground. Fresh herbs contain up to 80% water and dried herbs are 3-4x more potent than fresh.

HERB                                                  FRESH                                     DRIED/GROUND
Basil                                                         2 t.                                                1 t. dried
Bayleaf                                                     1 leaf                                              2 leaves, dried
Cilantro                                                     3 t.                                                1 t. dried
Cinnamon                                                  1 stick                                           1/2 t. ground
Cumin                                                        4.5 T. seed                                    4 T. ground
Dill                                                             3 t.                                                1 t. dried
Garlic (large)                                              1 clove (1.5 t. minced)                   1/2 t. powder
Garlic (small)                                              1 clove (1/2 t. minced)                   1/8 t. powder
Ginger                                                        1 T. grated                                     3/4 t. dried
Onion                                                         1 medium onion                             1 t. powder
Oregano                                                     1 T.                                               1 t. dried
Parsley                                                        2 t.                                                1 t. dried
Rosemary                                                   1 T.                                                1 t. dried
Sage                                                           7 leaves                                          1 t. dried
Thyme                                                        1 T.                                                3/4 t. ground

Cheese Pie

2 eggs
1 c. milk
1 c. flour (plain)
3/4 c. shredded mozzarella cheese
3/4 c. sharp cheddar cheese, shredded
1 t. salt
1/2 t. pepper

Heat oven to 400. Spray 9" pie pan and set aside. Add eggs to bowl and beat with a whisk. Add milk & flour. Whisk until well combined. Stir in all of cheese, salt, and pepper. Pour into pan. *Bake 20-30 minutes until golden brown. Let cool 5 minutes before slicing. Enjoy!

*May also cook in skillet on medium heat. Place cover on top and cook 3-4 minutes each side.