Buffalo Chicken Dip

2 c. cooked, shredded chicken
2 (8 oz) pkg. cream cheese, softened
8 oz ranch dressing
3/4 c. hot sauce (more or less)
2 c shredded cheddar cheese
In a greased slow cooker*, combine the chicken and hot sauce. Stir in the cream cheese, ranch dressing and cheddar cheese until well combined. Cook on low for 2 hours or so until hot and bubbly. Serve with tortilla chips and celery.

*Another option is to put into a greased casserole dish and bake uncovered at 350 for 30 minutes or until hot.

Serve with tortilla chips and celery sticks. You can tone down the heat a little by adjusting the amount of hot sauce. Even the little ones in our family like this, despite the fact that it bites back.

Chocolate Chip Cake with Chocolate Frosting

Chocolate Chip Cake 

2-1/4 c. PLUS 2 T. flour

2 teas. baking powder

1/2 teas. baking soda

1/2 teas. salt

3/4 c. mini chocolate chips

1 c. butter at room temperature

1-2/3 c. sugar

4 eggs

1/2 c. sour cream

2 teas. vanilla

1 c. milk

Preheat oven to 350. Butter and flour 2 (9-inch) cake pans.

Mix 2-1/4 c. flour, baking powder, baking soda and salt.

Toss chocolate chips with remaining 2 T. flour.

In a bowl, on medium speed, beat butter and sugar until fluffy. Beat in eggs one at a time. Beat in sour cream and vanilla until combined. Alternately beat in flour mixture with the milk. Stir in the flour-coated chocolate chips.

Divide batter evenly between the two pans. Bake for about 35 minutes or until a toothpick comes out clean. Cool for 5 minutes in pans, then remove to a wire rack to cool completely.

 

 

Chocolate Frosting

 

1-1/2 c. mini chocolate chips

1 c. butter at room temperature

2 c. powdered sugar

Additional mini chips (optional)

Chocolate kisses (optional)

Microwave chocolate chips on 50% power until melted. Stir until smooth. Cool to room temperature.

On medium speed, beat butter until fluffy, beat in melted chocolate, then gradually beat in powdered sugar, until fluffy.

Frost cooled cake layers. You can decorate the cake with mini chocolate chips and chocolate kisses, if desired.

Portabello Spaghetti

• 4 large Portabello mushrooms, wiped clean
• 26 oz. jar of your favorite spaghetti sauce
• 8 oz. grated Mozzarella cheese
• 1/2 c. Parmesan cheese
• 8 oz. spaghetti
• olive oil
• salt & pepper, to taste

Preheat oven to 400.

Heat a little olive oil in a skillet and cook the mushrooms for 3 minutes, per side. Sprinkle with salt and pepper.

Pour half the sauce in the bottom of a greased baking dish. Place the mushroom caps (bottoms up) in the sauce. Ladle more sauce into each cap. Place the mozzarella and Parmesan into each cap.

Bake uncovered for 20 minutes or so, until cheese is bubbling and brown.

Meanwhile, cook spaghetti as directed on box.  Divide the pasta among plates, and top with sauce and mushroom(s).

Slow Cooker Pot Roast

• 2 T. corn starch
• 10 carrots, scrubbed and cut in thirds
• 2 onions, each cut into 6 wedges
• salt & pepper, to taste
• 3 lb. chuck roast
• 2 T. Worcestershire sauce

In slow cooker, stir together cornstarch and 4 tablespoons cold water until smooth. Add carrots and onions; season with salt and pepper, and toss.

Sprinkle roast with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 10 hours).

Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. Serve roast with vegetables and pan juices.

Shrimp Francesca

• 1 lb. uncooked large shrimp, peeled & deveined
• 8 oz. artichoke hearts in water, drained
• 1/2 c. seasoned Italian bread crumbs
• 2 T. chopped fresh parsley
• 1 lemon, juiced
• 1/4 c. butter
• 1/4 c. olive oil
• 2 T. minced garlic
• 1/4 c. shredded Romano cheese

Preheat oven to 375.  Grease a 9 X 13 dish. 

Arrange shrimp in bottom of casserole. Break the artichoke hearts into quarters and arrange in spaces between the shrimp. Sprinkle the bread crumbs and parsley over the shrimp and artichokes. Sprinkle lemon juice over the bread crumbs. 

Melt butter with garlic in a small saucepan.  Drizzle over the bread crumbs. Top with Romano cheese.

Bake uncovered for 15 minutes.  Serve over buttered angel hair pasta.  Serves 4.

Oven French Toast with Nut Topping

• 1 loaf French bread, cut into 1" slices
• 8 large eggs
• 2 c. milk
• 2 c. half-n-half
• 2 tsp. vanilla
• 1/2 tsp. nutmeg
• 1 tsp. cinnamon

Topping

• 1/2 c. butter, softened
• 1 c. brown sugar
• 1 c. chopped pecans or walnuts

Heavily butter or spray a 9 X 13 pan. Fill pan with bread slices.  In blender, mix eggs, milk, half-n-half, vanilla, nutmeg and cinnamon.  Pour mixture over bread slices, and refrigerate, covered overnight. 

Make topping by combining ingredient; set aside.  When time to bake, preheat oven to 350.  Spread topping on top of bread and bake for 50 minutes, until puffed and golden.  Enjoy with a dab of maple syrup.  Serves 8-10.

Spinach & Strawberry Salad

• 2 bunches spinach, rinsed well
• 4 c. sliced fresh strawberries
• 1/2 c. Feta cheese, crumbled
• 1/2 c. candied walnuts (more or less per taste)

Arrange spinach leaves on plates.  Top with strawberries, cheese and walnuts. Drizzle with raspberry vinaigrette or use the following dressing recipe:

• 1/2 c. vegetable oil
• 1/4 c. red wine vinegar
• 1/2 c. sugar
• 1/4 teas. paprika
• 1 T. poppy seeds

Note: To make candied walnuts, combine in a small saute pan the walnuts, 1 T. butter and a few T. of sugar.  Cook and stir until walnuts are lightly browned.  Let cool and break apart with a fork.

Makes 4 appetizer-sized salads, or 2 big portions.

Cheesy Ravioli Bake

• 28 oz. jar spaghetti sauce
• 1 c. water
• 32. oz pkg. frozen cheese ravioli
• 16 oz. cottage cheese
• 16 oz. shredded mozzarella cheese
• 1/2 c. Parmesan cheese

Mix together the spaghetti sauce and water.  Spread 1/2 cup onto the bottom of a greased 9X13 casserole.

Make 2 layers of the ravioli, cottage cheese, spaghetti sauce, mozzarella and Parmesan.

Bake uncovered at 350 for 40 minutes, until hot and bubbly. Let stand a few minutes before serving.

Turkey Meatloaf

• 2 eggs (or 3 egg whites)
• 1/2 c. ketchup
• 2 T. Worcestershire sauce
• 1 heaping teas. Dijon mustard
• 1 c. bread crumbs
• 1 c. finely chopped red pepper
• 1/2 c. finely chopped onion
• 2 cloves garlic, minced
• 1 teas. poultry seasoning
• pepper, to taste
• 2.5 lb. ground turkey

Combine all ingredients well. (I just throw everything together in my stand mixer) Shape into a loaf in a greased casserole dish. Bake uncovered at 350 for 1-1/2 hours. Let stand for 10 minutes before slicing.

To freeze: After mixing ingredients, shape into a loaf and flash freeze before wrapping tightly in plastic wrap, then foil. Store up to a month in freezer. When ready to bake, add another 30 minutes to cooking time.
I have found that the cooked loaf also freezes well. Allow to cool completely, then wrap and freeze. When ready to serve, warm in microwave or a slow oven.

Swiss Chicken Bake

• 6 boneless/skinless chicken breasts
• 6 slices Swiss cheese (or more )
• 2 cans condensed broccoli & cheddar soup
• 1 soup can milk
• pepper & garlic powder, to taste
• 3 c. herb-seasoned stuffing cubes
• 1/2 c. butter

Place the chicken breasts into a greased crock pot.  Lay the Swiss cheese slices on top. Whisk together the soups, milk and spices; pour over top of chicken.  Scatter the stuffing cubes over top of soup mix.  Cut butter into thin pats and place on top of stuffing.  Don't stir.

Cook on high for 4 hours or low for 8, or until chicken is cooked through.

Can also be baked in the oven, covered at 350. Uncover during last 10 minutes for stuffing to crisp.

Lemon Bars

• 1 c. butter, softened
• 2 c. all purpose flour
• 1 teas. salt
• 1/2 c. sugar

Mix together until coarse crumbs form.  Press into the bottom and slightly up the sides of a greased 9X13 dish. Bake at 350 for 15-20 minutes, or just until it starts to brown.  Remove from oven and allow to cool for a few minutes.

Meanwhile, mix together the following:

• 1/2 c. flour
• 2-1/4 c. sugar
• 1 c. fresh lemon juice (about 6 lemons)
• grated rind of 2 lemons
• 6 eggs
• 2 drops yellow food coloring (optional)

Pour over the baked and slightly cooled crust.  Bake for 30 minutes at 350. Sprinkle powdered sugar over the top while still warm. Cool completely before cutting into squares. Store in refrigerator. 

Portabello Tortellini

• 16 oz. cheese tortellini
• 3 T. butter
• 2 cloves garlic, minced
• 2 lg. portabello mushroom caps, chopped
• 8 oz. button mushrooms, sliced
• 1/4 c. white wine
• handful fresh basil, chopped (or 1/2 T. dried)
• salt & pepper, to taste
• grated Parmesan cheese

Cook tortellini as package directs.

Meanwhile, melt the butter in a skillet and cook the mushrooms and garlic. When almost finished cooking, stir in the basil and white wine.  Season to taste with salt and pepper.

Combine with the cooked, drained pasta. Serve with grated Parmesan on top.

Note: Can also add some frozen peas or roasted red peppers for a little color.

Lemon Linguine with Chicken (or Shrimp!)

Pasta

• 1 lb. linguine
• 1/4 c. olive oil
• zest from 2 lemons
• juice from 2 lemons
• 1/2 c. chopped green onion
• 1/4 c. chopped fresh parsley
• salt & freshly ground pepper, to taste
• Parmesan cheese, to taste

Marinade

• 1/2 c. olive oil
• 2 cloves garlic, minced
• 2 T. Cajun seasoning
• 2 T. lemon juice
• 2 T. minced fresh parsley
• 1 T. brown sugar
• 2 T. soy sauce
• 3 chicken breasts, sliced (or 3 dozen large shrimp, peeled and deveined)

Combine the marinade ingredients together and stir in chicken. Refrigerate for at least 4 hours.  Pour chicken, including the marinade, into a small casserole dish and bake at 350 for 20 minutes.*

Meanwhile, cook linguine as directed on package. When done, drain and toss with remaining ingredients. Pour chicken (or shrimp) mixture over top and toss again. Finish off individual bowls with a generous sprinkling of salt, pepper and grated cheese.

* If using shrimp, bake at 450 for approximately 10 minutes.

Butter Pecan Cake with Apricots

• 1 box butter pecan cake mix
• 1 c. water
• 1/4 c. vegetable oil
• 3 eggs
• 1 (15 oz.) can apricot halves, drained and chopped
• 1 c. apricot preserves
• 1 (12 oz.) tub cream cheese frosting
• walnuts (couple big handfuls)
• 1/4 c. sugar

Preheat oven to 350.  Grease a glass 13X9 baking pan.

Beat together the cake mix, water, oil, eggs and apricots on low speed for 30 seconds. Beat on medium speed for two minutes, scraping bowl occasionally. Pour into pan.

Bake for 35 minutes, or until cake tests done. Cool completely.

Spread preserves evenly over top of cake (easier to spread if you stir them first).  Spread frosting over preserves. This isn't easy to do, and may look a little messy, but don't worry, the crushed walnuts will cover the imperfections : )

Combine the walnuts and sugar in a food processor and finely grind. Scatter over top of cake.

Sausage & Peppers

• 2 lb. sweet Italian sausage
• 3 cloves garlic, minced
• 1 large onion, thickly sliced
• 4 large bell peppers (green, red & orange), coarsely chopped
• 1 T. Italian seasoning
• salt & pepper, to taste
• 2 T. olive oil
• 14 oz. can diced tomatoes, undrained
• 1/3 c. red wine (or beef broth)

Brown the sausages on all sides over medium high heat.

Meanwhile, Place the chopped vegetables in the bottom of a crock pot.  Pour the wine (or broth) and tomatoes over top. Stir in the spices, olive oil and garlic.

Place the browned sausages on top (cut into slices first if you prefer). Cover and cook on low for at least 6 hours, or until vegetables are tender.

Can also be baked in the oven at 350 for an hour or so.

Our Favorite Tuna Casserole

• 6 oz. pasta, any shape
• 1 c. frozen sweet peas
• 1 can cream-of-something soup
• 1/2 c. milk
• 6 oz. can tuna, drained
• 1 small onion, chopped
• 6 slices cheese, your favorite (we like a combination of hot pepper and muenster)

Boil the pasta just until al dente, adding peas during the last minute or so. Drain.


Saute the onion in a little olive oil.


Whisk together cream soup and milk. Combine with remaining ingredients and pour into a greased 9X9 casserole. Bake for 30 minutes at 350, or until bubbly.


Notes: Add some crushed potato chips or buttered bread crumbs on top before baking for crunch.  Recipe easily doubled to fill a 13X9 pan.

Brown Sugar Meatloaf

• 2 eggs
• 1/4 c. ketchup
• 1/4 c. prepared mustard
• 1 c. bread crumbs
• 1 envelope onion soup mix
• salt & pepper, to taste
• 2 lb. ground beef

Mix all ingredients together well. Shape into a loaf and place into a greased 13 X 9 pan. Bake at 350 for 45 minutes. Remove from oven and slice.  Pour sauce mix (recipe follows) over slices and return to oven, uncovered for an additional 20 minutes.


Sauce Recipe

• 1 c. ketchup
• 3/4 c. white sugar
• 1/2 c. brown sugar
• 1/2 c. apple cider vinegar

Whisk together until smooth.


Notes: The cooked sauce is really good over mashed potatoes.

Baked Chicken Chimies

• 1+1/2 c. cooked chicken, diced
• 1+1/2 c. shredded Cheddar cheese
• 1 c. thick salsa
• 1 teas. ground cumin
• 1/2 teas. dried oregano
• 6 (10 inch) flour tortillas
• 4 T. melted butter
• Garnishes such as shredded cheese, salsa, sour cream, green onions...

Mix chicken, cheese, salsa and seasonings together.  Spoon about 1/2 cup onto each tortilla.  Fold opposite sides over and then roll from the bottom up. Place seam-side down on a greased cookie sheet. Bake uncovered at 350 for 30 minutes or so, until heated through and starting to brown. Garnish with green onions, salsa and cheese. Serve sour cream on the side.


Note: I like to buy a rotisserie chicken for this and shred the meat.