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~Shared by Treva, NC

Proverbs 10:14 tells us that the battle of the tongue is won not in the mouth, but in the heart....
(A precious pastor once told me that "What's down in the well, will come up in the bucket." LOL)

Things to Never Forget

~Shared by Jim D., WA

1. Never laugh at anyone’s dreams.

2. Love deeply & passionately. You might get hurt, but it’s the only way to live life completely.

3. Don’t judge people by their relatives.

4. Remember that everyone you meet is afraid of something, loves something, and has lost something.

5. Remember the three Rs:
    Respect for self,
    Respect for others,
    Responsibility for your actions.

6. Don’t overlook life’s small joys while searching for big ones.

7. Give people more than they expect & do it cheerfully.

8. Be the first to fight for a just cause.

9. Remember that no time is wasted that makes 2 or more people better friends.

10. Never say anything uncomplimentary about another person’s dog

11. Don’t think expensive equipment will make up for lack of talent or practice.

12. Memorize your favorite love poem.

13. Do the right thing, regardless of what others think.

14. Judge people from where they stand, not from where you stand.

15. Life will sometimes give you a magical moment. Savor it.

16. Don’t confuse comfort with happiness or wealth with success.

17. Be the first to forgive.

18. Spend some time alone.

19. Be an original. If that means being a little eccentric, so be it.

20. Open your arms to change, but don’t let go of your values.

21. Remember that silence is sometimes the best answer.

22. When you say “I Love You”, mean it.

23. Watch your attitude. It’s the first thing people notice about you.

24. Remember that the more you know, the less you fear.

25. Be humble & polite, but don’t let people push you around.

26. Don’t let weeds grow around your dreams.

27. Remember that how you say something is just as important as what you say.

28. Read between the lines.

29. Don’t think you can fill an emptiness in your heart with money.

30. Remember that the shortest way to travel anywhere is to have good company with you.

31. Take criticism and praise with equal grace.

32. Remember that what’s right isn’t always popular & what’s popular isn’t always right.

33. Remember that great love & great achievements involve great risk.

34. Never risk what you can’t afford to lose.

35. Remember that ignorance is expensive.

36. Learn the rules, then break some.

37. Judge your success by what you had to give up in order to get it.

38. Don’t confuse foolishness with bravery and kindness with weakness.

39. Life is too short. Eat more pancakes than ricecakes.

40. Follow your own star.

41. Remember the ones you love.

42. Follow your dream.

Freezing Cubed Cooked Chicken

When chicken pieces are on sale, I buy several packages and bake all the chicken, skin side up, on foil-lined pans. When cool, I remove the skin and bones, cube the meat and freeze in measured portions to use in casseroles and other quick suppers.


Seeding a Cucumber

Peel or score cucumber if desired. Cut lengthwise in half. Using a teaspoon, run the tip under the seeds to loosen and remove.


Jazzing Up Tomato Sauce

~Shared by Marilyn, OH

Add this surprising ingredient to your spaghetti sauce — 1/4 to 1/2 teaspoon of instant coffee.

It will enhance the color and the taste!

Words That Should Exist

~Shared by Brenda, AL

ACCORDIONATED (ah kor' de on ay tid) -- adj. Being able to drive and read a road map at the same time.
 
AQUADEXTROUS (ak wa deks' trus) -- adj. Possessing the ability to turn the bathtub faucet on and off with your toes.
 
AQUALIBRIUM (ak wa lib' re um) -- n. The point where the stream of drinking fountain water is at its perfect height, thus relieving the drinker from (a) having to suck the nozzle, or (b) squirting himself in the eye (or ear).
 
BURGACIDE (burg' uh side) -- n. When a hamburger can't take any more torture and hurls itself through the grill into the coals.
 
BUZZACKS (buz' aks) -- n. People in phone marts who walk around picking up display phones and listening for dial tones even when they know the phones are not connected.
 
CARPERPETUATION (kar' pur pet u a shun) -- n. The act, when vacuuming, of running over a string or a piece of lint at least a dozen times, reaching over and picking it up, examining it, then putting it back down to give the vacuum one more chance.
 
DIMP (dimp) -- n. A person who insults you in a cheap department store by asking, "Do you work here?"
 
DISCONFECT (dis kon fekt') -- v. To sterilize the piece of candy you dropped on the floor by blowing on it, somehow assuming this will `remove' all the germs.
 
ECNALUBMA (ek na lub' ma) -- n. A rescue vehicle which can only be seen in the rearview mirror.
 
EIFFELITES (eye' ful eyetz) -- n. Gangly people sitting in front of you at the movies who, no matter what direction you lean in, follow suit.
 
ELBONICS (el bon' iks) -- n. The actions of two people maneuvering for one armrest in a movie theater.
 
ELECELLERATION (el a cel er ay' shun) -- n. The mistaken notion that the more you press an elevator button the faster it will arrive.
 
FRUST (frust) -- n. The small line of debris that refuses to be swept onto the dust pan and keeps backing a person across the room until he finally decides to give up and sweep it under the rug.
 
LACTOMANGULATION (lak' to man gyu lay' shun) -- n. Manhandling the "open here" spout on a milk container so badly that one has to resort to the `illegal' side.
 
NEONPHANCY (ne on' fan see) -- n. A fluorescent light bulb struggling to come to life.
 
PEPPIER (pehp ee ay') -- n. The waiter at a fancy restaurant whose sole purpose seems to be walking around asking diners if they want ground pepper.
 
PETROPHOBIC (pet ro fob' ik) -- adj. One who is embarrassed to undress in front of a household pet.
 
PHONESIA (fo nee' zhuh) -- n. The affliction of dialing a phone number and forgetting whom you were calling just as they answer.
 
PUPKUS (pup' kus) -- n. The moist residue left on a window after a dog presses its nose to it.
 
TELECRASTINATION (tel e kras tin ay' shun) -- n. The act of always letting the phone ring at least twice before you pick it up, even when you're only six inches away.



Witty Dictionary

~Shared by Vicki, Sarasota, FL

ADULT: A person who has stopped growing at both ends and is now growing in the middle.

BEAUTY PARLOR: A place where women curl up and dye.

CANNIBAL: Someone who is fed up with people.

CHICKENS: The only animals you eat before they are born and after they are dead.

COMMITTEE: A body that keeps minutes and wastes hours.

DUST: Mud with the juice squeezed out.

EGOTIST: Someone who is usually me-deep in conversation.

HANDKERCHIEF: Cold Storage.

INFLATION: Cutting money in half without damaging the paper.

MOSQUITO: An insect that makes you like flies better.

RAISIN: Grape with a sunburn.

SECRET: Something you tell to one person at a time.

SKELETON: A bunch of bones with the person scraped off.

TOOTHACHE: The pain that drives you to extraction.

TOMORROW: One of the greatest labor saving devices of today.

YAWN: An honest opinion openly expressed.

and last but not least.....

WRINKLES: Something other people have, similar to my character lines.

SPRING BREAKFAST STRATA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator

8 eggs
3 cups milk
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon salt
2 tablespoons butter, melted
2 tablespoons all-purpose flour
2 cups (8 ounces) shredded cheddar cheese
1 pound fully cooked ham, cubed
1 package (10 ounces) frozen cut asparagus, thawed
2 cups sliced fresh mushrooms
10 cups cubed bread

In a large bowl, beat eggs; add milk, mustard, basil and salt. Gently stir in remaining ingredients until well mixed. Pour into a greased 13-in. x 9-in. baking dish. Cover and refrigerate 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 1 hour or until a knife inserted near the center comes out clean. Let stand 5 minutes.

Yield: 12 servings.



SEAFOOD TOMATO ALFREDO

~Shared by Treva, NC

With this alfredo dish in your recipe rotation, you'll never be at a loss for ideas. Change it up by using shrimp or scallops - it's a hit every time!

Prep Time: 15 min.
Cook Time: 20 mi

1 tablespoon butter
1 medium onion, chopped (about 1/2 cup)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup
1/2 cup milk
1 cup diced canned tomatoes
4 fresh fish fillets (flounder, haddock or halibut) (about 1 pound), cut into 2-inch pieces
1/2 package (8 ounces) linguine, cooked and drained

1. Heat the butter in a 10-inch skillet over medium heat. Add the onion and cook until tender, stirring occasionally.

2. Stir the soup, milk and tomatoes in the skillet and heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish and sauce over the linguine.

Serving Suggestion: Serve with spinach sautèed with garlic and crusty whole wheat rolls. For dessert serve reduced-fat pound cake topped with sliced strawberries and light whipped cream.

Makes: 4 servings (about 1 cup each).

KITCHEN CLIP: Garnish servings of alfredo with thinly sliced scallions or chopped chives for a pop of fresh green color.

Source: Campbell's Kitchen


COCONUT PEANUT SHRIMP

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: 15 appetizers (about 4 shrimp each)
Time: 10 minutes to assemble marinade
2-4 hours to marinate
2-4 minutes to broil or grill
 
Ingredients:
 
Marinade:
1 packet A Taste of Thai Peanut Sauce Mix (2 inner envelopes)
1 can A Taste of Thai Coconut Milk
1 cup sweetened coconut flakes
Grated rind of one lime
1/4 cup fresh squeezed lime juice (1-2 limes)
1/4 cup brown sugar
1 Tbsp finely minced ginger
4 cloves garlic, minced

3 lbs large to x-large raw shrimp, peeled and deveined
Optional: chopped cilantro
 
Directions:
1 In a medium sized bowl whisk together; Peanut Sauce Mix, Coconut Milk, coconut flakes, lime rind & juice, brown sugar, ginger, and garlic, until well mixed.
 
2 Add shrimp, turning to coat well on all sides. Marinate 2 hours or more.
 
3 Preheat broiler to high, or grill to medium high. Broil or grill 2-3 minutes or until shrimp just turns opaque. Sprinkle with cilantro and serve.


PASTA WITH ROASTED TOMATOES, CAPERS AND OLIVES

~Shared by Linda H., Rosharon, TX
 
1 tablespoon olive oil
1   onion, chopped
2 cloves garlic, minced
2 cups whole, canned plum tomatoes, drained
1 tablespoon balsamic vinegar
1 tablespoon capers
1/2 cup halved, pitted olives
1 sprig  fresh oregano, or 1/4 teaspoon dried
salt to taste
freshly ground black pepper
1/4 cup freshly grated Parmesan cheese
12 ounces penne pasta

Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the garlic and cook for 2 minutes more. Add the tomatoes and balsamic vinegar and cook for 2 more minutes.

Transfer this mixture to a baking dish and stir in the capers, olives, oregano, salt and pepper. Place the dish in the oven and roast for 20 minutes.

Meanwhile, bring a large pot of salted water to a boil. Drop in the pasta and cook until it is al dente, about 8 to 10 minutes. Drain. Put the pasta in a warm serving bowl, toss with Parmesan cheese and add the tomato mixture.

Source: FoodFit


PORK NECKBONES & RICE

~Shared by Johnny, LA

Use a 5 or 7 quart pot, preferably a cast iron Dutch oven. I suggest a Lodge 5 quart Dutch oven #8DO2 or 7 quart Dutch oven #10D02.

Feeds 6 to 8 people. Costs about $2

If any of y'all Yankees own a blues bar and you're looking for some cheap but authentic blues food to serve a crowd of drunks at a blues bash, well, it don't get no cheaper or more authentic than pork neckbones ‘n' rice. This recipe came straight from Carolina Henderson, the cook and old blues song expert at ZZ's juke joint in Ferriday, Louisiana.

For 40 or 50 drunk Yankees or 20 drunk Texans, I'd double this recipe and cook it in a 10 quart Dutch oven. I'd also serve a 5 quart Dutch oven filled with canned turnip greens cooked with a fist-sized chunk of salt pork bacon, "salt meat," us Deltonians call it. On the side have about 6 or 8 big skillets of cornbread. And pepper sauce for the greens. And buttermilk.

Here's what you'll need:

About 2½ pounds of fresh pork neckbones

If your supermarket doesn't carry fresh pork neckbones, it means that the po' folks don't shop there. Change supermarkets or move to a better neighborhood.

1/2 cup cooking oil
2 cups rice
1 Tbsp garlic powder
2 tsps salt
1 tsp black pepper
6 cups of water
1 onion, sliced
1/2 bunch of chopped green onions, about 4

Directions:

Use the 1/2 cup of cooking oil and brown the neckbones, turning them frequently.

When the neckbones are browned, add the chopped green onion, the sliced onion and the spices.

Add water and bring to boil.

Cover pot with tight-fitting lid and simmer on low for 1 1/2 hours. Stir once or twice.

After 1 1/2 hours of simmering, add rice. Skim fat if desired.

Simmer 15 more minutes and turn off fire. Stir once.

Wait 15 more minutes and eat.

Pork neckbones contain more meat than you'd think. Pork neckbones ‘n' rice taste best served with cornbread and either turnip greens or black-eyed peas. If you can't get fresh greens where you live, use canned w/diced turnips. Throw in a slice of bacon for seasoning.

Carolina's recipe actually calls for less water and cooking the rice separately. She cooks the rice "‘til it's almost done," then washes it to remove the starch. She then adds it to the pot where it finishes cooking. She also cooks a variation of this recipe that she calls "pork ‘n' gravy."

Here's how Carolina cooks pork 'n' gravy:
Cook rice separately and completely.
Thicken liquid in pot with "some" flour.
Add a "dash" of Kitchen Bouquet® Browning & Seasoning Sauce to "give the gravy a dark color."
Serve over rice


MEDITERRANEAN SALAD

~Shared by Jim D., WA

1 head iceberg lettuce, coarsely chopped
2 cucumbers, sliced
1 white onion, thinly sliced
1 15-oz. jar hearts of palm, drained and sliced
2 tomatoes cut into 8 pieces
1 cup Kalamata black olives
Sardines or anchovies are optional

Combine all ingredients on a large platter and serve with Feta cheese dressing. You may also use the stuffed grape leaves on the salad.

Feta Cheese Dressing

8 oz. Feta cheese, crumbled
One quarter cup olive oil
One quarter cup red wine vinegar
4 oz. sour cream
1 tsp. Worcestershire sauce
1 tsp. dried oregano
One half tsp. dried basil

Combine all ingredients in a cruet and shake well. Place in the refrigerator for several hours before pouring over salad.

The Skinny: Use low fat sour cream.


LEMON SQUARES

~Shared by Doe, Oliver, B.C., Canada

1/2 c chpd nuts 
1 c flour 
1/2 c marg 
8 oz soft cream cheese
1 c icing sugar
2 sm pkgs instant lemon pudding 
2 1/2 c milk  
Cool Whip

Layer One: In sm bowl combine flour with marg. Press in ungreased 9x13 pan. Bake at 350 for 15 mins.

Layer Two: In med bowl combine cream cheese with icing sugar and mix well. Gently fold in 1 c Cool Whip. 

Layer Three: In lg bowl combine milk and pudding mix, and beat until smooth and thick.

Layer Four: Spread Cool Whip over top and serve.


THAI CHICKEN WITH LINGUINI

~Shared by Luanne, FL

This is from a Farmers Almanac and I found it very tasty. I like all the flavors together. First Prize: Peanut Butter Recipe Contest Winner -2008 Old Farmer's Almanac.

Yield: 4 to 6 servings.

1 pound chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 cup chicken broth
2 tablespoons honey
1 tablespoon soy sauce
1/4 cup crunchy peanut butter
1 teaspoon cornstarch
1 teaspoon ground ginger
4 green onions, sliced
2 cloves garlic, minced
1 red pepper, cut into strips

In a saucepan, sauté the chicken in the olive oil.

Remove the chicken from the pan and keep warm. Add the broth, honey, and soy sauce to the pan. Whisk in the peanut butter, cornstarch, and ginger.

Add the green onions and garlic, stirring constantly over low heat until blended.

Add the red pepper and cooked chicken. Cook until the sauce has thickened.

Serve over warm linguini.


GORGONZOLA CHEESE SALAD

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 ounces Gorgonzola cheese, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/2 teaspoon dried tarragon
1/2 teaspoon dried basil
1/3 cup olive oil
1 cup milk
1 tablespoon red wine vinegar
2 heads Boston lettuce, cored and shredded
1 avocado, diced
1/4 cup walnuts
 
Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.

In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.


COCOA COLA CHOCOLATE FUDGE CAKE

~Shared by Treva, NC

1 & 3/4 Cups flour
2 Cups brown sugar, packed
3/4 Cup cocoa, measured, then sifted
2 tsp. baking soda
1 tsp. baking powder
dash salt
2 eggs
1/2 Cup oil
1 Cup cola
1 Cup buttermilk
1 tsp. vanilla
Cola Frosting (recipe below)

Sift together flour, brown sugar, cocoa, baking soda, baking powder, and salt in large bowl. In center add eggs, oil, cola, buttermilk, and vanilla and whisk about 3 minutes to make smooth, thin batter. Pour into lightly greased 9 x 13 inch baking pan. Bake at 350°F. for 40 - 45 minutes or until cake tests done.

Cool cake. Refrigerate while preparing icing. Frost cake. Cut into squares to serve.

Cola Frosting:
1/4 Cup unsalted butter
3 Tbsp. cocoa
1/3 Cup cola
4 Cups powdered sugar

Combine butter, cocoa, cola, and powdered sugar in bowl. Whip or beat until fluffy and smooth. Use to frost cake.

Makes 8 to 10 servings.



GREEK LAMB WITH SPINACH AND ORZO

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Makes 8 servings

1 3- to 31/2-pound lamb shoulder roast (bone-in)
1 tablespoon dried oregano, crushed
1 tablespoon finely shredded lemon peel
4 cloves garlic, minced
1/4 teaspoon salt
1/4 cup lemon juice
1 10-ounce bag pre-washed fresh spinach, chopped
5 cups cooked orzo
4 ounces crumbled feta cheese

Trim fat from roast. If necessary, cut roast to fit into a 31/2- to 6-quart crockery cooker. In a small bowl combine oregano, lemon peel, garlic, and salt. Sprinkle evenly over sides of lamb roast; rub lightly with fingers. Place lamb in cooker. Sprinkle lamb with lemon juice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove lamb from cooker. Remove meat from bones; discard bones and fat. Chop meat; set aside. Add spinach to cooking juices in cooker, stirring until spinach is wilted. Add cooked orzo, feta, and lamb; stir to mix.


TOM CRUISE'S SPAGHETTI CARBONARA

~Shared by Linda H., Rosharon, TX

Created by Tom Cruise.

Makes 4 servings

1/2 inch olive oil (for frying pan)
2 cloves minced garlic
1 chopped onion
8 to 12 thick slices Italian bacon
4 eggs
2 packages spaghetti
2 cups grated parmesan cheese

In a frying pan, combine 1/2 inch of olive oil, 2 cloves of minced garlic, one chopped onion and the Italian bacon cut into small squares. Let simmer for about a half-hour, being careful not to let the oil get to a boiling point.

In a bowl, beat 4 eggs with lots of salt and fresh ground pepper.

Bring a pan of salted water to a boil. Cook both packages of spaghetti until al dente, drain and immediately add egg mixture to pasta. The eggs are actually cooked by the pasta. (Make sure the eggs are thoroughly cooked before proceeding.) Stir the egg mixture until it is well mixed. Pour in the mixture from the frying pan and stir. Finish with the parmesan cheese and serve!


TRACY PHILEN'S CARAMEL CAKE

~Shared by Johnny, LA
 
1 box Duncan Hines caramel Cake Mix
1 can Eagle Brand Milk
1 jar Caramel Ice cream topping
1 container cool whip
1 pkg. Heath candy pieces (found on the baking aisle)

Follow directions for cake mix.

When you take the cake out of the oven ,poke holes in it with a wooden spoon handle. Pour eagle Brand Milk on top of the cake, make sure you cover it entirely  Let cool completely.

Once cool, pour the caramel topping over it.

Spread a layer of Cool whip on top of caramel topping and top it off with a layer of Heath candy pieces..

It is really delicious and full of calories. ENJOY!!!

NOTE: You may want to microwave the caramel topping to make it easier to pour.


PORK TENDERLOIN WITH ORANGE AND ROSEMARY

~Shared by Jim D., WA

2 pounds pork tenderloin, sliced into 1 inch pieces
Salt and pepper
1 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. dried rosemary, crushed
Two thirds cup dry red wine
1 cup chicken broth
One half cup orange juice
1 Tbsp. flour or cornstarch

Flatten each piece of pork with a meat mallet until they are about one half inch thick. Sprinkle with salt and pepper. Heat oil in a skillet and brown pork on each side for several minutes and remove from heat. Add garlic, rosemary and red wine to pork dripping and cook for several minutes. Combine chicken broth with orange juice and cornstarch or flour and add to skillet. Heat until thickened and serve over pork medallions.

The Skinny: Use fat free chicken broth and reduced sugar orange juice.


APPLE-CRANBERRY STUFFED PORK CHOPS

~Shared by Vicki, Sarasota, FL

PREP TIME: 20 Minutes
COOK TIME: 24 minutes
 
2 tbsp. Butter
1/3 cup finely chopped dried cranberries
1 1/2 tsp. Garlic paste
1 tsp. Kosher Salt
3/4 cup shredded sharp Cheddar Cheese
Freshly ground black pepper to taste
Flour for dusting
1/2 cup chicken broth
2 tbsp. Dijon mustard w/ honey
3/4 cup finely chopped onion
1/3 cup finely chopped celery
1 tbsp. Chopped fresh sage leaves
1 Granny Smith Apple
1 (1 inch thick) boneless center cut loin pork chops, about 5 oz each
1 1/2 cups apple juice
 
1. Melt 1 tbsp. Of butter in a large non-stick skillet over medium heat.  Add onions, celery, cranberries, sage, and garlic.  Sauté 4 minutes.  Add apple and 1/4 tsp. Of the salt, cook 4 minutes.  Cool mixture, stir in cheese.  Remove mixture to a bowl.  Wipe skillet clean.
 
2. With a sharp knife, cut a pocket in each chop, leaving 3 sides intact.  Stuff each chop w/ the apple/cranberry mixture.  Skewer pockets closed w/ toothpicks.
 
3. Season chops w/ the remaining salt and sprinkle w/ pepper.  Dust w/ flour.  Melt the remaining 1 tbsp of butter in skillet over medium heat.  Add chops and cook 8 minutes, turning once and continue to cook 4 minutes, turning the chops till cooked thru.  Remove chops to a platter and cover loosely w/ foil.
 
4. Add apple juice to skillet and whisk in the mustard.  Brint to a boil and cook till sauce is reduced by half. Strain sauce thru a fine mesh sieve.  Remove toothpicks from pork and pour sauce over.



CHARLESTON BREAKFAST CASSEROLE
 
~Shared by Ann S in Mims FL

Prep Time: 20 Minutes
Cook Time: 50 Minutes
Ready In: 1 Hour 20 Minutes
Servings: 8

"An easy, crowd-pleasing breakfast casserole with a crouton and Cheddar cheese base. This recipe calls for bell pepper and bacon, but you can have fun playing with the ingredients to dress it up or down, depending on the occasion."

Ingredients:
12 slices bacon
1/4 cup butter, melted
3 cups croutons
2 cups grated Cheddar cheese
6 eggs   
1 3/4 cups milk
1 bell pepper (any color), diced
1 tablespoon prepared mustard
salt and pepper to taste

Directions:
1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

2. Preheat oven to 325 degrees F (165 degrees C).

3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with grated Cheddar cheese.

4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, peppers, mustard, salt, and pepper, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with crumbled bacon.

5. Bake in the preheated oven for 40 minutes. Remove from oven and allow to stand 10 minutes before serving.

Source: AllRecipes.com


BERRY CHEESECAKE PIE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
8 sheets phyllo dough (14x9)
6 T. butter melted
2 (8 oz) pkg. cream cheese softened
1/2 C. sugar
1 t. vanilla extract
2 eggs lightly beaten
2 C. fresh or frozen blueberries
1/2 C. strawberry jelly
1 C. whipped topping
sliced fresh strawberries and additional blueberries optional
 
Place one phyllo sheet in a greased 9" pie plate; brush with butter.  Repeat seven times; trim edges.  Bake at 425 for 6-8 minutes or until edges are lightly browned (center will puff up).  Cool on a wire rack. 

For filling, in a small mixing bowl, beat the cream cheese, sugar and vanilla until smooth.  Add eggs, beat on low speed just until combined.  Fold in blueberries.  Spoon into crust.

Bake at 350 for 10 minutes; cover edges with foil to prevent overbrowning.  Bake 23-27 minutes longer or until center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate until chilled.  In a small mixing bowl, beat jelly until smooth; spread over filling.  Spread with whipped topping.  Garnish with strawberries and additional blueberries if desired.


INSTANT CINNAMON MOCHA COCOA

~Shared by Treva, NC

This super-quick, super-easy recipe is ideal for a fast cocoa fix at the office, on a camping trip or anywhere else you don’t have access to a full kitchen. If you plan on drinking it often, you can mix the dry ingredients ahead of time. Just shake before you measure out each serving.

1 cup milk (or soymilk)
1 serving’s worth of dark chocolate cocoa mix
1 serving’s worth of instant coffee
1/2 tsp. ground cinnamon

Bring milk to a simmer. (If you’re in an office or other space without a stove, use the microwave’s "Beverage" setting. If you’re camping, bring it to a simmer over the campfire.

Place cocoa mix and instant coffee granules in amounts for one serving (as directed by each) into an empty mug.

Add cinnamon to the mug, and then stir in a small amount of milk to create a paste. (This is easier to do with a fork than it is with a spoon.)

Gradually add the rest of the milk, stirring as you go. 

Serve hot.


PECAN PIE

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

3 eggs
1 tsp. melted butter
3 tsp. Flour
1/4 tsp. Vanilla
1/8 tsp. Salt
1/2 cup sugar
1 1/2 cup syrup
2/3 cup chopped pecans
1 unbaked pie shell

Beat eggs; blend in butter, flour, vanilla, salt, sugar and syrup. Add pecans; pour into pie shell. Bake in preheated 425 oven for 10 minutes. Reduce oven temperature to 325 and bake 40-45 minutes longer.


PENNE WITH TUNA, LEMON, CAPERS AND OLIVES

~Shared by Linda H., Rosharon, TX

1 can (170 g/6 oz) Solid White Tuna, drained
4 cups penne
2 Tbsp. butter
2 Tbsp.  olive oil
4 large garlic cloves, finely chopped
1½ tsp. finely grated lemon zest
¼ cup lemon juice
3 large green onions, finely chopped
2 Tbsp. drained capers
10 kalamata olives, pitted and chopped
¼ cup finely chopped fresh parsley
salt and pepper
parmesan cheese, grated 

Cook penne in large amount of boiling salted water until tender. Drain and return to pot.

Meanwhile, heat butter and oil in small heavy frypan over medium heat. Add garlic and sauté for 2 minutes. Add lemon zest, lemon juice, green onions, capers and olives and sauté for 2 minutes.

Reduce heat to low. Add tuna and separate with a fork into large pieces and heat through, stirring gently to keep tuna in large chunks. Add salt and pepper to taste.

Add tuna mixture and parsley to pasta. Toss and serve with parmesan cheese.



CREOLE TURTLE SOUP

~Shared by Johnny, LA

Turtle Soup is almost as synonymous with Nola Cuisine as Gumbo, in fact, it probably outsells the Gumbo in a lot of establishments. Unlike the clear Turtle Soups made in other parts of the world, the Louisiana variety is a dark, robust soup, bordering on a stew. There are also Mock Turtle Soups which are good as well, usually made with Beef and Veal. I have more than a sneaking suspicion that most restaurant versions are a combination of the two. Turtles are said to contain about 7 different flavors of meat, so it would be very easy to slip a more inexpensive meat in with the Turtle, I’ve even heard of some places slipping in some Alligator. I always raise an eyebrow when the “Turtle Meat” in some versions is ground, as opposed to cubed, it’s a red flag that says “Probably Not All Turtle Meat Here.” That’s fine though, they still taste delicious, and it would take a very refined palate to tell the difference.

As far as finding Turtle Meat in your area, you may have a bit of a challenge. If you have a great Asian Market in your area, it’s probably your best bet, they may even have them live if you would like to butcher them yourself. It’s a messy business though, with a lot of blood and Post Mortem squirming. No thanks, I buy frozen. If you do butcher your own you will have access to ingredients that squeamish cooks like myself can’t find in the freezer. Calipash and Calipee, and possibly Turtle eggs. Some connoisseurs have said that they can tell if a Turtle Soup is truly authentic by the lumps of Calipash and Calipee in the soup. Calipash is the dull-green fatty substance inside the upper shell (Carapace). Calipee is the light yellow fatty substance attached to the bottom shell (Plastron). If you can purchase bone-in Turtle Meat, do so! You can Roast the bones and infuse the flavor into your Beef Stock. Roast them in a 400 degree F oven until a nice deep brown, then add them to your Beef Stock and simmer for 30 minutes to an hour. Here is my recipe:

Roux:
1 Cup Unsalted Butter
1/2 Cup All Purpose Flour

4 Tbsp Unsalted Butter
1 lb Turtle Meat Cut into 1/2 inch cubes
1 1/2 Cup Onion, Finely Diced
1 Cup Celery, Finely Diced
1/4 Cup Green Onion, Finely Sliced
2 tsp Garlic, Minced
2 Fresh Bay Leaves
1 1/2 Cup Fresh Tomato, Diced
1 Qt Beef Stock
1 Pinch Cayenne
1 Pinch Ground Allspice
2 Tbsp Fresh Thyme Leaves
1 Tbsp Fresh Marjoram, Chopped
Salt and Black Pepper to taste
1/4 Cup Fresh Lemon Juice
4 Tbsp Worcestershire Sauce
3 Tbsp Sherry
3 Hard Boiled Eggs, Whites diced, Yolks Riced
Lemon Slices
5 tsp Italian Paisley, Finely Chopped

Melt the 1 Cup of Butter in a heavy bottomed saucepan, whisk in the flour, cook to make a peanut butter colored Roux. Set aside. For more on making a Roux, click here.

In a large saucepan or dutch oven, melt the 4 Tbsp of Unsalted Butter over medium-high heat, add the diced Turtle Meat and saute until nicely browned.

Lower the heat to medium, add both types of onions, the celery, and garlic. Season with salt and black pepper. Saute until the vegetables are tender.

Add the tomatoes, season with a little salt so they will break down, cook for 10 minutes.

Add the Beef Stock, Worcestershire, Cayenne, Allspice, and Bay Leaves. Bring to a boil, then down to a simmer. Simmer for 20-30 minutes, stirring occasionally and skimming off any impurities that may rise to the surface.

Whisk in the Roux, simmer until thickened and smooth. Add the Thyme, and Marjoram, simmer for 15-20 minutes more.

Add the Lemon Juice, 3 tsp of the Parsley, and the riced Egg Yolk, heat through.

Serve garnished with Lemon Slices, Diced Egg Whites, and Parsley. Add the Sherry at the table, about 1-2 tsp per bowl.

Serves 4-6


GARLIC-PARSLEY STEAK SAUCE

~Shared by Jim D., WA

A little of this aromatic vinnaigrette goes a long way.

Makes 1 1/4 cups

1/2 cup finely chopped fresh parsley  
1/4 cup minced red onion  
2 cloves minced garlic  
1/4 cup red wine vinegar  
1/8 teaspoon red pepper flakes  
1/4 cup extra virgin olive oil  
 Salt and pepper  

Combine parsley, onion, garlic, vinegar, and pepper flakes in bowl. Slowly whisk in oil. Season with salt and pepper.

Source: CooksCountry.com


CROCK POT APPLE PIE

~Shared by Ann S., Mims, FL

Great recipe for apple pie that bakes while you're at work. Great served warm with a scoop of vanilla ice cream.

7¼ hours; 15 min prep
Serves 8

8 tart apples, peeled and sliced
1 1/4 teaspoons ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup milk
2 tablespoons butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla, to taste
1/2 cup Bisquick
1 cup Bisquick
1/3 cup brown sugar
3 tablespoons cold butter

1. Toss apples in a large bowl with cinnamon, allspice, and nutmeg.
2. Place in lightly greased crock pot.
3. Combine milk, softened butter, sugar, eggs, vanilla and the 1/2 cup of Bisquick.
4. Spoon over apples.
5. Combine the 1 cup Bisquick and brown sugar.
6. Cut the butter into the mixture until crumbly.
7. Sprinkle this mixture over the top of the other Bisquick mixture.
8. Cover and cook on low for 6-7 hours or until apples are soft.

Nutrition Facts
Serving Size 1 (233g)
Recipe makes 8 servings
Calories 374    
Calories from Fat 117 (31%)
Amount Per Serving %DV
Total Fat 13.0g  20%
Saturated Fat 6.4g     32%
Monounsaturated Fat 4.5g    
Polyunsaturated Fat 1.0g    
Trans Fat 0.0g    
Cholesterol 75mg  25%
Sodium 372mg  15%
Potassium 273mg  7%
Total Carbohydrate 62.6g  20%
Dietary Fiber 4.0g 16%
Sugars 44.7g    
Protein 4.6g  9%

Source: Recipezaar


CORN AND PASTA CASSEROLE

~Shared by Pat, Minden, NV
Pat's husband is Phil Maine, author of Gourmet Made Easy and Homemade Truffles and BonBons.
 
See Phil's books in the Reader-owned Business section of this issue.

1/2 cup butter, melted
1 cup dried medium shell pasta
1 can (15-14/ oz.) whole kernel corn
1 can (14-3/4 oz.0 cream-style corn
1/4 lb. Velveeta Cheese, cut into cubes

Preheat oven to 350 degrees.  In a 2-quart casserole, stir together melted butter, pasta, undrained whole kernel corn, cream-style corn and cheese.  Cover and bake for 50 minutes.  Uncover and stir.  Bake, uncovered, about 20 minutes more or until pasta is tender.  Let stand for 15 minutes before serving.  Serves 6 to 8


CANDY CRUNCH

~Shared by Barb C., Chula Vista, CA

4 cups, (half of a 15 oz. Bag) pretzel sticks or pretzel twists
1 ( 14 oz.) can sweetened condensed milk, not evaporated
2 (10 to 12 oz.) bag of white baking pieces(chips)
1 cup dried fruit, raisins, cranberries,etc.

Line 15 x 10 inch baking pan with foil. Place pretzels in large bowl. In large saucepan, over medium-low heat, heat sweetened condensed milk, until warm, about 5 minutes. Remove from heat and immediately stir in white baking pieces until melted. Pour over pretzels, stirring to coat. Immediately spread mixture into prepared pan. Sprinkle with dried fruit, press down lightly with back of spoon. Chill 1 to 2 hours or until set. Break into chunks. Store loosely covered at room temperature.

Makes about 1 3/4 pounds.


TURKEY HASH CASSEROLE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
 
3 cups diced turkey
2 cups finely diced cooked potatoes
1 cup bread crumbs
1 tablespoon butter
3/4 cup gravy
3/4 cup milk
1 beaten egg
3 tablespoons chopped onions
1/2 cup chopped celery
3 tablespoons finely chopped green peppers
3/4 teaspoon salt and pepper
Dash Tabasco sauce
 
Directions

Preheat oven to 350 degrees.

Saute celery, onions, and green peppers in butter. Mix ingredients together. Place in a well greased casserole dish. Bake 60 minutes.



FOIL-PACK BRUSCHETTA CHICKEN BAKE

~Shared by Treva, NC

1 can (28 oz.) diced tomatoes, drained
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
2 cloves garlic, minced
6 small  boneless skinless chicken breast halves (1-1/2 lb.)
1 tsp. Dried basil leaves
1 cup  KRAFT 2% Milk Shredded Mozzarella Cheese

HEAT oven to 400ºF.

COMBINE tomatoes, stuffing mix and garlic just until stuffing mix is moistened.

PLACE 1 chicken breast on center of each of 6 large sheets of heavy-duty foil sprayed with cooking spray; top with basil, stuffing mixture and cheese. Bring up foil sides; double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.

BAKE 30 to 35 min. Or until chicken is done (165ºF). Cool 5 min. Cut slits in foil to release steam before opening packets.

Kraft Kitchens Tip:No heavy-duty foil on hand? Just use double-layer sheets of regular foil instead.


AUTUMN ROASTED VEGETABLES

~Shared by Jean, Syracuse, NY
Please visit my web site: Cookin' With JP

Yield: makes 4 servings.

Ingredients
3 carrots, peeled and cut into 1-inch pieces
9-10 pearl onions, peeled and trimmed
2 cups Brussels sprouts, halved if large
1 medium sweet potato, peeled and cut into 1-inch pieces
1 Tbsp. extra virgin olive oil
1/2 tsp. dried thyme
Salt and freshly ground black pepper, to taste
1-1/2 cups fat-free, reduced-sodium chicken or vegetable broth
2 Tbsp. chopped pecans for garnish (optional) Directions

Preheat oven to 400 degrees. In a mixing bowl, toss the vegetables with oil, thyme, salt and pepper. Transfer vegetables to a roasting pan. Add broth to pan. Roast for 45 minutes, stirring and turning carefully every 10 to 15 minutes.

Check frequently for tenderness. When vegetables are almost tender, turn oven up to 425 degrees and roast 10 to 15 minutes more, until vegetables are lightly browned and tender. Serve hot, garnished with pecans, if desired.

Nutritional Information Per Serving:
121 calories, 4 g. total fat (less than 1 g. saturated fat), 21 g. carbohydrate, 4 g. protein, 4 g. dietary fiber, 260 mg. sodium
Diabetic Exchanges: 3 Vegetable, 1 Fat, 1/2 Bread/Starch

Source: AICR

SLOW COOKER BERRY COBBLER

~Shared by Treva, NC

1-1/4 cups all-purpose flour, divided
2 tablespoons plus 1 cup sugar, divided
1 teaspoon baking powder
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
1/4 cup fat-free milk
2 tablespoons canola oil
1/8 teaspoon salt
2 cups unsweetened raspberries
2 cups unsweetened blueberries
2 cups reduced-fat frozen vanilla yogurt, optional

In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. In a small bowl, combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly onto the bottom of a 5-qt. slow cooker coated with cooking spray.

In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.

Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out without crumbs. Top each serving with 1/4 cup frozen yogurt if desired.

Yield: 8 servings.

Nutrition Facts: One serving: (calculated without frozen yogurt) Calories: 250; Fat: 4 g; Saturated Fat: 0 g; Cholesterol: 27 mg; Sodium: 142 mg; Carbohydrate: 51 g; Fiber: 4 g; Protein: 3 g

Source: Light & Tasty


CHIPOTLE TAMALE PIE

~Shared by Maggie, TX

3/4 pound ground turkey breast or lean ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
3 3/4 cup diced red bell pepper
4 cloves garlic minced
2 teaspoons ground cumin
1 15 ounce can pinto or red beans, rinsed and drained
1 8 ounce can no salt added stewed tomatoes, undrained
2 canned chipotle chilies in adobo sauce, minced
1 to 2 teaspoons adobo sauce from canned chilies, optional
1 cup low sodium reduced fat shredded cheddar cheese
1/2 cup chopped cilantro
1 8 1/2 ounce package corn bread mix
1/3 cup 1% low fat milk
1 large egg white

Preheat oven to 400F. Cook turkey or beef, onion, bell peppers and garlic in large nonstick skillet over medium high heat 8 minutes or until turkey or beef is no longer pink, stirring occasionally. Drain fat; sprinkle mixture with cumin. Add beans, tomatoes, chilies and adobo sauce; bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 5 minutes. Remove from heat; stir in cheese and cilantro. Spray 8 inch square baking dish with nonstick cooking spray. Spoon turkey mixture evenly into prepared dish,pressing down to compact mixture. Combine corn bread mix, milk and egg white in medium bowl; mix just until dry ingredients are moistened. Spoon batter evenly over turkey or beef mixture to cover completely. Bake 20 to 22 minutes or until corn bread is golden brown. Let stand 5 minutes before serving.

6 servings.

Dietary Exchanges:
3 starch/bread, 2 lean meat, 1 1/2 vegetables, 1/2 fat

SUMMER SQUASH WITH ONIONS & HERBS

~Shared by Mary S., Nashville, TN

Yield: 5 servings  

INGREDIENTS

-  1 tablespoon extra virgin olive oil or canola oil
-  1 medium yellow onion, sliced and separated into rings
-  5 cups sliced yellow or zucchini squash
-  1 teaspoon dried parsley
-  1 teaspoon dried dill
-  1/4 teaspoon salt

DIRECTIONS

Coat a large nonstick skillet with the oil and place over medium heat.

Add the remaining ingredients, cover, and cook, stirring occasionally for about 5 minutes, until the squash and onions are just tender. Serve hot.

Nutritional Information Per Serving (per 2/3 cup serving): Calories: 56, Carbohydrate: 7 g, Cholesterol: 0 mg, Fat: 3 g, Saturated Fat: 0.4 g, Fiber: 2.7 g, Protein: 1.9 g, Sodium: 119 mg, Calcium: 32 mg
Diabetic Exchanges: 1-1/2 Vegetable, 1/2 Fat

Source: The Complete Diabetes Prevention Plan by Sandra Woodruff, Christopher Saudek


BROCCOLI WITH CREAMY LEMON SAUCE

~Shared by Mary S., Nashville, TN

Yield: 1/6 of recipe

INGREDIENTS

-  2/3 cup lowfat cottage cheese
-  1/4 cup evaporated skim milk
-  2 tablespoons grated Parmesan cheese
-  1 teaspoon lemon juice
-  1/8 teaspoon ground turmeric
-  White pepper
-  3 cups hot cooked broccoli florets

DIRECTIONS

In a blender, combine the cottage cheese, milk, Parmesan cheese, lemon juice, turmeric, and white pepper to taste and puree until the mixture achieves a thin consistency, about 30 seconds.

Heat the sauce in a skillet, stirring occasionally, until heated through, but do not boil. Serve the sauce over the warm broccoli.

Nutritional Information Per Serving (1/6 of recipe): Calories: 45, Fat: 1 g, Cholesterol: 3 mg, Sodium: 155 mg, Carbohydrate: 4 g, Protein: 6 g
Diabetic Exchanges: 1 Vegetable, 1/2 Very Lean Meat

Source: Diabetes Cookbook for Dummies


OVER-EASY APPLE-RAISIN TURNOVERS

~Shared by Mary S., Nashville, TN

Yield: 8 servings

INGREDIENTS

-  1-1/2 teaspoon sugar
-  1/8 teaspoon cinnamon
-  1 medium apple, peeled or unpeeled, cored and cut into small cubes
-  1 tablespoon dark raisins
-  8 very fresh, reduced-calorie, whole-wheat bread slices

DIRECTIONS

In a custard cup, or on a small sheet of wax paper, stir together the sugar and cinnamon. In a 2-cup measure or similar small microwave-safe bowl, combine the sugar-cinnamon mixture, apple, and raisins. Stir to mix well.

Cover with wax paper and microwave on high power for 1 minute. Stir. Re-cover and microwave on high power an additional 1 to 1-1/2 minutes or until the apples are softened. Meanwhile, trim the crusts from the bread slices and discard them. With a rolling pin, flatten the slices to 1/8 inch thick.

Place a generous tablespoon of apple mixture on one side of each bread slice, and spread it out slightly. To form turnovers, fold the bread over the filling to make a triangle shape. Seal the edges by pressing with fork tines.

Lightly toast the slices in the toaster oven. Or toast under the broiler, browning lightly on one side and then the other.

Cool slightly before eating. You can make a batch of the filling, use some of it immediately, and save the rest in the refrigerator. Then make additional turnovers over the next 2 to 3 days.

Nutritional Information Per Serving (1 turnover): Calories: 47, Fat: 0 g, Cholesterol: 0 mg, Sodium: 75 mg, Carbohydrate: 11 g, Dietary Fiber: 2 g, Sugars: 5 g, Protein: 2 g
Diabetic Exchanges: 1/2 Carbohydrate

Source: The Diabetes Snack, Munch, Nibble, Nosh Book by Ann Glick and the American Diabetes Association


NEW ENGLAND MINI CORN CAKES

~Shared by Mary S., Nashville, TN

Yield: 12 servings

Notes: Make silver dollar pancakes the easy way, with a muffin tin.

INGREDIENTS

-  Nonstick cooking spray
-  1-1/3 cups yellow cornmeal
-  1-1/3 cups unbleached white flour
-  4 teaspoons baking powder
-  3 eggs, beaten
-  1 cup evaporated fat-free milk
-  2 tablespoons honey
-  2 tablespoons low-calorie margarine
-  3 teaspoons maple extract

DIRECTIONS

Preheat the oven to 400 degrees.

Spray 24 muffin cups with nonstick cooking spray. Combine all ingredients and mix until blended.

Fill each muffin cup one-third full with batter. Bake for 13 minutes until browned. Each pancake should be 1/2 inch high.

Nutritional Information Per Serving (2 cakes): Calories: 163, Fat: 3 g, Cholesterol: 54 mg, Sodium: 177 mg, Carbohydrate: 29 g, Dietary Fiber: 1 g, Sugars: 5 g, Protein: 6 g
Diabetic Exchanges: 2 Starch

Source: 200 Healthy Recipes in 30 minutes or Less! by Robyn Webb

(SMALL BATCH) LOADED OATMEAL COOKIES

~Shared by Maggie, TX

Makes about one dozen cookies.

1/4 cup butter, softened
1/4 cup sugar
1/4 cup packed brown sugar
1 egg
1/2 tsp. vanilla
1/2 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground cinnamon
1/2 cup quick-cooking oats
1/2 cup chocolate chips
1/4 cup flaked coconut
1/4 cup chopped pecans

In a small mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine the flour, baking powder, baking soda, salt and cinnamon; gradually stir into creamed mixture. Stir in oats, chocolate chips, coconut and nuts.

Drop by rounded teaspoonfuls 2 inches apart onto an ungreased (or parchment paper lined) cookie sheet. Bake at 350 for 13-15 minutes or until lightly browned. Immediately remove to a wire rack.

Source: Taste of Home's Cooking for 2 Magazine


HAM AND CHEESE SANDWICH SPIRALS

~Shared by Maggie, TX

Makes: 2 servings
Prep: 15 minutes
Chill: 1 hour

Ingredients

1/2  of an 8-ounce container tub cream cheese
1  tablespoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
2  teaspoons snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
1/4  teaspoon salt
1/8  teaspoon pepper
2  8-inch flour tortillas
3  ounces very thinly sliced fully cooked ham, turkey, or chicken
1  ounce very thinly sliced Swiss, provolone, or mozzarella cheese
2  lettuce leaves
1  medium tomato, chopped

Directions

1. For filling, in a medium mixing bowl stir together the soft-style cream cheese, basil, oregano, garlic salt, and pepper.

2. To assemble, gently spread each tortilla with the filling. Arrange the ham, turkey, or chicken slices atop the filling. Top the meat slices with the Swiss, provolone, or mozzarella cheese slices.

3. Place lettuce leaves and chopped tomato along one edge of each tortilla. Starting with the edge with the lettuce, roll up each tortilla jelly-roll style. Cover and chill the tortilla rolls for 1 to 24 hours.

4. To serve, cut tortilla rolls in half crosswise or cut into 1-inch slices.

Menu Suggestion: Complement these snazzy sandwiches with three-bean salad spooned into small lettuce cups.

Nutrition Facts
Calories 443,
Total Fat (g) 29,
Saturated Fat (g) 14,
Cholesterol (mg) 97,
Sodium (mg) 1156,
Carbohydrate (g) 26,
Protein (g) 22,
Percent Daily Values are based on a 2,000 calorie diet

Source: Better Homes & Gardens Magazine

MINI PEANUT BUTTER-FINGER CHEESECAKES

Adapted from Picky Palate.

For the crust:
1 cup Vanilla Wafers, ground
2 Tablespoons granulated sugar
2 Tablespoons butter, melted
1/8 teaspoon table salt

For the cheesecake:
One 8 ounce package cream cheese, room temperature
1/4 cup creamy peanut butter
1/2 cup granulated sugar
1 egg
2 Tablespoons heavy cream
1/8 teaspoon table salt
4 fun size Butterfinger candy bars (I used 1/2 a king size Butterfinger, about 2 oz.)

For the topping:
1 cup semi-sweet chocolate chips
2-3 Tablespoons heavy cream
Crushed Butterfinger

Combine 1 cup ground vanilla wafers, 2 Tablespoons granulated sugar, 2 Tablespoons melted butter and 1/8 teaspoon table salt.  Divide mixture into bottoms of mini cheese cake pan and press until flat.  Bake in a 350 degree oven for 8-10 minutes or until golden brown.  Reduce oven temperature to 300 degrees.

Beat cream cheese and 1/4 cup creamy peanut butter until smooth.  Beat 1/2 cup sugar, 1 egg, 2 Tablespoons heavy cream and 1/8 table salt until well combined.  Slowly stir in crushed butterfinger.  The recipe suggested 4 fun size bars, I used half of a king size bar or about 2 ounces of Butterfinger.

Evenly pour batter over baked crust.  Bake for 20-22 minutes until cheesecake is set.  Don't forget to turn down your oven temperature to 300 degrees.  Let cheesecake cool for 2 hours, then remove from pan (I refrigerated mine overnight before removing from the pan).

After cooling, your cheesecakes will depress a bit, creating a perfect well for the chocolate sauce.

Melt one cup chocolate chips in microwave in 30 second intervals.  Stir in between intervals and do not overcook the chocolate.  Add heavy cream in small doses to the chocolate and stir until chocolate is smooth and glossy.  If you add the cream too fast you will get lumps.  Microwave some more to get the lumps out.  Spoon the chocolate over the tops of the cakes.  Spoon crushed Butterfinger over the top of the chocolate.  

Makes twelve mini cheesecakes.

Source: Noble Pig (link below has step-by-step tutorial)


QUICK CHICKEN & SPAGHETTI

WW Recipe

3 cups cooked spaghetti
1 can Rotel tomatoes
4 oz. lite Velveeta cheese, cubed
1 can 98% fat free cream of chicken soup
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (6 oz.) chopped chicken breast (cooked)
1/2 tsp garlic powder

Place pasta into large casserole dish that has been sprayed with cooking spray. Mix Rotel, soup and cheese and place in microwave safe bowl, cover and heat until cheese melts. Add cheese mixture to pasta and stir in remaining ingredients. Cover and bake at 350 degrees for 30 minutes.


MASHED POTATO, CREAM CHEESE AND CHIVE GRATIN

3 1/2 pounds russet potatoes, peeled and cubed
8 ounces cream cheese, diced, room temperature
1/2 cup sour cream
1/2 cup milk
3/4 cup chopped fresh chives
1 tsp. salt
1/2 tsp. pepper
1 tbsp. cold butter, diced

Preheat oven to 375 degrees. Butter a 6 to 8 cup baking dish. Cook potatoes in boiling salted water until tender, about 12 to 15 minutes. Drain potatoes and return to pot. Add cream cheese and mash. Add sour cream, milk, chives, salt and pepper. Transfer mixture to prepared dish and dot top with butter. Bake about 30 minutes until potatoes are heated through and top is lightly browned. Let stand 5 minutes before serving.


PUERTO RICAN CHEESE FRITTERS

1/2 lb (450 g) Gouda, Swiss, or Cheddar cheese, grated
1 egg
2 Tbs. (30 ml) cornstarch (corn flour)
Cayenne pepper to taste (optional)
Bread crumbs for coating
Vegetable oil for deep-frying

Combine the cheese, egg, cornstarch, and optional cayenne in the bowl of an electric mixer and beat on high speed until well blended. Roll into small balls about 1 tsp. (5 ml) at a time. Coat with the bread crumbs and fry in oil heated to 350F (180C) until golden brown. Drain on paper towels and serve immediately.

Serves 4 to 6 as an appetizer.


SPAGHETTI SALAD

1 pound spaghetti
1 (8 ounce) bottle zesty Italian dressing
1 tablespoon Italian seasoning
1 bunch green onions, chopped
2 tomatoes, chopped
1 (2 ounce) can sliced black olives

In a large pot of salted boiling water cook pasta until al dente. Drain and cool under cold water.

Combine cooked pasta with Italian dressing, Italian salad seasoning, green onions, tomatoes and black olives. Toss to coat. Refrigerate overnight before serving.


FLAVORFUL CHICKEN ROLL-UPS

Serves 6.

6 boneless, skinless chicken breast halves
1 package (10-ounces) sliced Mozzarela cheese
1/2 cup all-purpose flour
2 eggs, lightly beaten
2/3 cups seasoned bread crumbs
1/2 cup butter, melted
1/2 teaspoon dried oregano

Flatten chicken to 1/3-inch thickness. Place one cheese slice on each piece of chicken; roll up tightly. Secure with a toothpick.

Place flour, beaten eggs and bread crumbs in separate shallow bowls. Coat chicken with flour. Dip in beaten eggs, then coat with bread crumbs.

Place seam side down in an ungreased 2 1/2-qt. baking dish. Combine the butter and oregano; drizzle over the chicken. Bake, uncovered, at 350F for 40-50 minutes or until chicken juices run clear. Discard toothpicks before serving.

Source: Taste of Home - Best Holiday Recipes 2007


MEXICAN PASTA CASSEROLE

A spicy Mexican pasta dish.

Serving: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

1 lb rigatoni pasta
8 ounces cooked boneless, skinless chicken breast, shredded
1/4 cup olives
1 cup grated Monterey Jack or pepper Jack cheese, divided
2 tsp vegetable oil
1 chopped medium onion
1 minced clove garlic
1 seeded and minced jalepeño pepper
3 tbsp chili powder
1 undrained 28 oz can diced tomatoes
1 tsp cumin
1 tsp oregano

1. Preheat oven to 375º F.

2. Prepare pasta according to package directions.

3. While pasta is cooking, heat the oil in a medium saucepan over medium heat.

4. Add the onion, garlic and jalapeño and cook until softened, about 3 minutes.

5. Add the chili powder and stir for 1 minute.

6. Add the tomatoes and liquid, cumin and oregano.

7. Simmer until slightly thickened, about 15 minutes.

8. When pasta is done, drain well.

9. In a bowl, combine pasta, chicken, olives, 3/4 cup of cheese, and sauce.

10. Spoon into a 2-quart baking dish lightly sprayed with vegetable oil.

11. Sprinkle the reserved cheese on top.

12. Cover loosely with foil and bake until warmed through and the cheese melts, about 15 minutes.

Based on individual serving.
Calories: 330
Total Fat: 10 g
Carbohydrates: 40 g
Protein: 20 g


BAKED CRAB DIP

Ingredients
1 8 oz. pkg. cream cheese, softened
1 6 oz. can crabmeat
2 Tbs. grated onion
1 Tbs. milk
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Worcestershire sauce
1 Tbs. finely sliced green onions, for garnish

Directions
In a medium bowl, combine cream cheese, crabmeat, onion, milk, salt, pepper, and Worcestershire sauce. Stir well. Place mixture in an ovenproof serving dish; sprinkle with a little paprika. Bake at 375 degrees for about 15 minutes, or until thoroughly heated. Sprinkle with sliced green onion.

Yield: approximately 2 cups


COCOA MOUSSE PIE

1 (3 oz) pkg cream cheese, softened
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup milk
1 tsp vanilla extract
1 cup frozen whipped topping, thawed
1 9-inch graham cracker pie cruust

1) In a large mixing bowl, beat cream cheese, sugar, and cocoa.
2) Beat in milk and vanilla until smooth.
3) Fold in whipped cream and spoon into crust.
4) Cover and freeze for 20 minutes.
5) Garnish with additional whipped topping and cocoa if desired.