Sausage and Pepper Baked Ziti

This is a great week night dinner. Easy to throw together, delicious, and great for leftovers.

Sausage and Pepper Baked Ziti

Source: Woman's Day Magazine

Ingredients:

8oz uncooked ziti pasta

2tsp oil

1 medium red bell pepper, chopped

2 cubanelle peppers, chopped

1 medium onion, chopped

12oz spicy or sweet Italian sausage

1c part skim ricotta

1 1/2c shredded part skim mozzarella

1/4c grated Parmesan

2c marinara sauce

Directions:

Heat oven to 400. Cook pasta according to directions on box.

Heat oil in large nonstick skillet over medium heat. Add peppers, onion, and sausage. Cook until sausage is browned. Remove from heat and cut sausage into 1/4in slices.

Mix ricotta, 1c mozzarella, and Parmesan in large bowl. Drain pasta, toss with cheese mixture, sausage mixture and 1c marinara sauce.

Pout pasta mixture into a 2qt shallow baking dish. Pour remaining marinara on top. Sprinkle with remaining mozzarella and Parmesan. Bake, uncovered 20 minutes, or until bubbly.

Chocolate Cut Out Cookies

These cookies tasted just like brownies! I thought they were amazing and very easy to put together. I will definitely be putting them on my Christmas cookies list.

Chocolate Cut Out Cookies

Source: marthastewart.com

Ingredients:

1 1/2c flour

3/4c unsweetened cocoa powder

1/2tsp salt

12tbs unsalted butter, room temperature

1c sugar

1 large egg

Directions:

Preheat oven to 350. In medium bowl, whisk together flour, cocoa, and salt. Set aside.

In a large bowl, beat butter and sugar until light and fluffy, beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4in thick. Wrap disks in plastic, chill until firm, at least 45 minutes and up to 2 days.

On lightly floured sheet of waxed paper, using floured rolling pin, roll dough 1/4in thick.

Using 2in to 3in cookie cutters, cut out shapes. Place on baking sheet, spacing them 1in apart.

Bake until surface is dry to touch, 10 to 15 minutes. Cool cookies 1 to 2 minutes on baking sheet. Transfer to rack to cool completely.

Decorate as desired.

Italian Sausage Lasagna

This is my go to lasagna recipe. It is also the best lasagna I've ever had. I love this recipe and will not be switching. Betty Crocker knew what she was doing when she wrote this one!

Italian Sausage Lasagna
Source: The Big Red Cookbook from Betty Crocker
Ingredients:

1lb bulk Italian sausage
1 medium onion, chopped (1/2c)
1 garlic clove, crushed
3tbs chopped fresh parsley
1tbs chopped fresh basil leaves or 1 teaspoon dried basil leaves
1tsp sugar
2c diced tomatoes (from 28-oz can), undrained
1c (15oz) tomato sauce
12 uncooked lasagna noodles (12oz)
1 container (15oz) ricotta cheese or small curd creamed cottage cheese (2c)
1/4c grated Parmesan cheese
1tbs chopped fresh oregano leaves or 1 1/2 teaspoons dried oregano leaves
2c shredded mozzarella cheese (8oz)
1/4c grated Parmesan cheese

Directions:
Cook sausage, onion and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is no longer pink; drain.

Stir in 2 tablespoons of the parsley, the basil, sugar, tomatoes and tomato sauce. Heat to boiling, stirring occasionally; reduce heat to low. Simmer uncovered about 45 minutes or until slightly thickened.

Heat oven to 350ºF. Cook and drain noodles as directed on package.

Mix ricotta cheese, 1/4 cup Parmesan cheese, remaining 1 tablespoon parsley and the oregano.

Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13x9x2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Cover and bake 30 minutes. Uncover and bake about 15 minutes longer or until hot and bubbly. Let stand 15 minutes before cutting.

Pumpkin White Chip Bars

It's fall. So, that means it it time for pumpkin! I love baking with pumpkin. Not only does it taste great, but it makes everything so moist. These bars are very good and the recipe will be going in the keep pile. The original recipe called for adding macadamia nuts, but I opted to leave them out.

Pumpkin White Chip Bars

Source: verybestbaking.com

Ingredients:

2c flour

2tsp ground cinnamon

1tsp ground cloves

1c butter or margarine, softened

1/2c sugar

1/2c brown sugar

1c pure pumpkin

1 large egg

2tsp vanilla extract

2c white morsels

2/3c coarsely chopped macadamia nuts

Directions:

Preheat oven to 350. Grease 15x10in jelly-roll pan.

Combine flour, cinnamon, cloves, and baking soda in a small bowl. Beat butter and sugars in a large mixer bowl until creamy. Beat in pumpkin, egg, and vanilla. Gradually beat in flour mixture. Stir in 1 1/2c morsels and nuts. Spread in prepared pan.

Bake 18-22 minutes or until wooden pick comes out clean. Cool in pan on wire rack.

Place remaining morsels in heavy-duty plastic bag. Microwave for 45 seconds. Knead bag. Microwave at 10-15 second intervals, kneading until smooth. Cut tiny corner from bag. Squeeze to drizzle over bars. Cut into bars.

Three Vegetable Bake

What a great alternative to our usual potato packets and steamed veggies. We really enjoyed this side dish and will be making it more when the weather cools down and we are using the oven more.

Three Vegetable Bake

Source: Very Best Baking
Ingredients:

3c coarsely chopped red potatoes

1c peeled and coarsely chopped parsnip (I used onion)

3c broccoli or cauliflower florets

3tbs butter, divided

2tbs flour

1 can (12oz) evaporated fat free milk

1 vegetable flavored bouillon cube

1/8tsp white pepper

1/4c seasoned dry bread crumbs

Directions:

Preheat oven to 350.

Microwave potatoes and parsnip in covered, medium, microwave safe casserole dish on high for 9 minutes. Drain. Return to dish and top with broccoli.

Melt 2tbs butter in small saucepan over medium heat. Stir in flour, cook, stirring constantly, for 30 seconds. Gradually stir in evaporated milk, bouillon and pepper. Cook, stirring occasionally for 3 to 4 minutes or until bouillon is dissolved and sauce is slightly thickened. Pour sauce over vegetables.

Microwave remaining butter in small, microwave safe bowl for 10 to 20 seconds, or until melted. Stir in bread crumbs until combined. Sprinkle over vegetables, cover.

Bake for 30 minutes. Uncover, bake for an additional 10 minutes or until top is golden brown.

Honey Chicken Marinade

I modified this recipe from one I found on allrecipes.com. It was really good. The honey gives the chicken a nice sweet taste, but is also really subtle.

Honey Chicken Marinade

Source: allrecipes.com

Ingredients:

1/4c soy sauce

3tbs honey

2tbs cider vinegar

1 1/2tsp garlic powder (I used 3 cloves garlic)

1 1/2tsp ground ginger

3/4c olive oil

2 green onions, chopped

1tsp black pepper

Directions:

Whisk all the ingredients together. Marinate chicken breast for at least 2 hours, but not longer than overnight. Cook in your favorite way (I prefer grilling).

Caramel Apple Pork Chops

Yum! What a treat these were. The perfect combination of yummy pork chops and sweet apples. We will definitely be making these again. I enjoyed my apples and pork chop with a baked sweet potato and a glass of sparkling apple cider.

Caramel Apple Pork Chops
Source: Adapted from allrecipes.com
Ingredients:
1/2c soy sauce
1c apple juice
olive oil
4 3/4in thick pork chops
2tbs brown sugar
salt and pepper to taste
1/8 tsp ground cinnamon
1/8tsp ground nutmeg
2tbs butter
2 apples, peeled, cored and sliced

Directions:
Marinate pork chops for at least 2 hours in the soy sauce and apple juice.

Preheat oven to 425. Drizzle pork chops with olive oil and sprinkle with salt and pepper to taste. Roast pork chops for about 25 minutes. Remove from oven and let juices settle.

While chops are roasting, combine brown sugar, salt, pepper, cinnamon, and nutmeg in a small bowl. Add butter to a warm skillet and stir in brown sugar mixture and apples. Cover and cook until apples are tender. Remove apples with a slotted spoon and arrange on top of chops.

Continue cooking sauce until slightly thickened. Spoon sauce over apples. If desired, sprinkle with pecans.

Pumpkin, Spice & Everything Nice Muffins

I made these muffins on Sunday and have been munching on them all week. They are VERY tasty and the perfect way to start off the fall baking season. Enjoy!



Pumpkin, Spice & Everything Nice Muffins
Source: Very Best Baking
Ingredients:
1 boxed spice or carrot cake mix
1 can (15oz) Libby's 100% Pure Pumpkin
6tbs egg substitute or 3 large egg whites
1/3c water
2/3c raisins (I subbed mini chocolate chips)

Directions:
Preheat oven to 350. Grease or paper line 24 muffin cups.

Combine cake mix, pumpkin, egg, and water in a large mixer bowl until moistened. Beat on low speed for 30 seconds, scrape bowl. Beat on medium speed for 2 minutes. Stir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18 to 22 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Velveeta Cheesy Chicken Skillet

What's not to love about mac n cheese, yummy vegetables, and chicken all mixed up? I chose this recipe because it used Velveeta Shells & Cheese which is my favorite boxed dinner EVER. It was very good and we will be making it again. Next time, I may steam the veggies a bit before adding them though because I prefer them a bit more tender than they turned out.

Velveeta Cheesy Chicken Skillet

Source: Kraft Foods

Ingredients:

1lb boneless, skinless chicken breasts, cut into bit sized pieces

1 package (12oz) Velveeta Shells & Cheese

1c milk

1c water

1c broccoli florets (I used frozen but thawed them before adding)

1c sliced carrots

Directions:

Cook chicken in large skillet sprayed with cooking spray on medium-high heat for 5 minutes, or until cooked through.

Add shells, milk and water, stir. Bring to boil. Reduce heat to medium low, cover and simmer 10 minutes. Add broccoli and carrots, stir. Cook, covered for 5 minutes. Remove from heat.

Stir in Velveeta sauce.

Easy Ramen Noodle Bowl

This tasted just like my dad's fabulous stir fry, just with added noodles! I LOVED it!

Easy Ramen Noodle Bowl

Source: Betty Crocker

Ingredients:

2tsp vegetable oil

1lb boneless beef sirloin steak, cut into thin strips

2c water

1 package Oriental flavor ramen noodle soup mix

1 package (1lb/4c) fresh stir fry vegetables

1/4c stir-fry sauce

Directions:

Spray large skillet with nonstick spray, heat oil over medium heat. Add beef, cook 3 to 5 minutes, stirring occasionally, until brown. Remove beef.

In same skillet, heat water to boiling. Break block of noodles from soup mix into water, stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are tender crisp.

Stir in seasoning packet from soup mix, the stir-fry sauce, and beef. Cook 2 to 3 minutes, stirring frequently, until hot.

Crock Pot Turkey!

I made turkey in the crock pot! It was very exciting and very yummy. You should do this. You won't regret it. I promise.

Crock Pot Turkey
Source: A Year of Slowcooking
Ingredients:
4-6 pound turkey breast
2c chicken broth
1/2c butter
1 onion
salt and pepper

Directions:
Unwrap turkey breast and pat dry with paper towels. Salt and pepper turkey and place breast side down into crock pot.

Cut up onion coarsely and plop on crock. Add the stick of butter. Pour broth over the top.

Cover and cook on low 7-9 hours of high 4-6 hours until meat reaches at least 170 (use a meat thermometer, it's important). You also want to make sure it reaches at least 140 within 4 hours of beginning cooking so that all bacteria is killed within the recommended time.

Once cooked, remove from crock and let sit 20 minuted until carving.

One Pan Taco Dinner

Another quick and easy dinner. This one is a keeper for sure! It's got all the great things about a taco, plus the extra base of rice. This was just delicious and will also make great leftovers for lunch.

One Pan Taco Dinner

Source: Kraft Foods

Ingredients:

1lb ground beef

1 package taco seasoning mix

2c water

2c instant white rice, uncooked

1c shredded cheddar cheese

2c shredded lettuce

1 large tomato, chopped (I omitted)

Directions:

Brown meat in skillet. Drain.

Add seasoning mix and water, stir. Bring to boil.

Stir in rice. Sprinkle with cheese and cover. Simmer on low heat for 5 minutes. Top with your choice taco toppings. We used crushed up taco shells, sour cream, lettuce, salsa, and extra cheese.

New Mexican Black Bean Burritos

What a great, quick, light supper! We very much enjoyed these. Next time I may season them a bit more, but otherwise, they were very delicious. We added some shredded chicken to out burritos to add some protein.

New Mexican Black Bean Burritos

Source: Betty Crocker

Ingredients:

1 large onion, chopped

6 garlic cloves, finely chopped

1 can black beans, drained, rinsed, and mashed

1 tsp finely chopped chipotle chilies (I used 1 small can green chilies)

4 flour tortillas

1 large tomato, chopped (I omitted)

Directions:

Spray skillet with cooking spray and heat over medium heat. Cook onion ans garlic about 5 minutes. Stir in beans and chilies. Cook until hot.

Assemble burritos, topping with cheese, sour cream, tomatoes, etc.

French Bread

Finally a bread success! My husband really enjoyed this bread and even commented that we need to have it often. Next time, I think I will even try baking it in a bread pan so that there is a better crust to inside ratio. The recipe below makes two loaves. I halved it and made one loaf since it was just the two of us eating. We barely even ate half of the loaf with supper.

French Bread
Source: Better Homes and Gardens
Ingredients:
5 1/2 to 6c all purpose flour
2 packages active dry yeast
1 1/2 tsp salt
1c warm water
cornmeal
1 egg white, slightly beaten
1tbs water

Directions:I am large mixing bowl (I used my Kitchen Aid stand mixer) stir together 2c flour, the yeast, and salt. Add the warm water. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the flour mixture as you can.

Turn dough out on lightly floured surface and knead until smooth and elastic (8 to 10 minutes... I did this with my dough hook). Shape dough into a ball and place in a lightly greased bowl, turning once to coat. Cover and let stand in a warm place until double in size.

Punch dough down. Turn out onto a lightly floured surface. Divide in half and cover to let rest for 10 minutes. Meanwhile, lightly grease a baking sheet and sprinkle with cornmeal.

Roll each portion into a 15x10in rectangle. Roll up, seal well, and pinch ends. Place seam side down on baking sheet.

In a small bowl mix together egg white and water. Brush some on top of loaves. Retain the remaining mixture. Let loaves rise until nearly double in size, about 45 minutes.

Preheat oven to 375. Using a sharp knife, make 4 diagonal cuts about 1/4in deep across the top of each loaf. Bake for 20 minutes. Brush again with egg white mixture. Continue baking 15 to 20 minutes until bread sound hollow when lightly tapped. Immediately remove bread from baking sheet to wire rack.

Green Beans

This is just a little twist on our regular method of cooking frozen green beans. My husband, while not a fan of frozen green beans (something about texture), did comment that he liked the addition of the onion and garlic. I thought they were really good and also loved the added flavor from the onion and garlic.

Green Beans
Ingredients:
16oz frozen green beans
1/2 large onion, chopped
1-2 cloves garlic, finely chopped
1 tbs olive oil
1c water

Directions:
Heat oil in saucepan. Add onion and garlic. Cook until translucent. Add green beans and water. Cook until water has evaporated or green beans are tender.

Stuffed Chicken Parmesan

This was actually fairly easy to throw together and is pretty healthy. I'm not a huge fan of chicken parmesean so I thought it was just ok, but my husband enjoyed it. If you like chicken parmesean, you will probably enjoy this dish.

Stuffed Chicken Parmesan

Source: Betty Crocker

Ingredients:

6 boneless, skinless chicken breasts

10oz frozen, cut spinach, thawed and drained

2oz cream cheese, softened

1/4c shredded parmesean cheese

1/2tsp dried basil

1 clove garlic, finely chopped

1/4c egg product (I omitted since I usually coat chicken without egg)

12 crushed wheat crackers (I used breadcrumbs)

2tsp dried basil

1/2tsp pepper

1c pasta sauce

1/2c shredded mozzarella cheese

Directions:

Heat oven to 375. Spray baking dish with cooking spray. Between pieces of plastic wrap, gently pound chicken to 1/4in thick.

Mix spinach, cream cheese, parmesan cheese, 1/2tsp basil, and garlic. Spread about 1tbs mixture on each chicken breast. Roll up tightly and secure with toothpicks.

Place egg product in shallow bowl. In another shallow bowl, mix cracker/bread crumbs, remaining basil, and pepper. Dip each chicken breast in egg mixture and then coat with crumb mixture. Place seam side down in baking dish.

Bake uncovered for 20 minutes. Pour pasta sauce over chicken and sprinkle with mozzarella cheese. Bake 10 to 15 more minutes until chicken is done.

Blueberry Banana Oat Bread

I made this bread for my friend's visit this weekend. We polished it off in two days it was so good. I thought it tasted just like a good blueberry muffin with a hint of banana taste. This recipe is definitely a keeper since it was very easy to throw together.

Blueberry Banana Oat Bread
Source: Betty Crocker
Ingredients:
2 3/4c Bisquick mix
2/3c sugar
1/3c quick-cooking oats (I used old fashioned because it was all I had and they worked great)
1c mashed very ripe bananas (2 medium) (I never mash them before adding, I just do it while mixing)
1/4c milk
2 eggs
1c fresh or frozen (thawed and drained) blueberries

Directions:
Heat oven to 375. Grease bottom only of 9x5-inch loaf pan with shortening or cooking spray.

In large bowl, stir Bisquick mix, sugar, oats, bananas, milk and eggs until moistened; beat vigorously 30 seconds. Gently stir in blueberries. Pour into pan.

Bake 45 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen loaf from sides of pan; remove from pan and place top side up on cooling rack. Cool completely, about 2 hours, before slicing.

Need a quick, easy, healthy breakfast?

Try this. Mix together two eggs, a bit of shredded cheese, and some chopped veggies (I used pepper rings I had leftover from a homemade pizza) in a microwave safe bowl. Make sure the bowl is larger than its contents. Microwave about two minutes until eggs are set. There you go, a quick, easy, healthy breakfast that you can have on the go!

Homemade Pizza

Yum! This was really good and is such a versatile dish made up of things we almost always have on hand. I think we will be making more homemade pizzas in the future. Next time, I am going to play with some spices and/or cheeses in the crust to give it a little something more. The recipe I used for the crust can be found here.

Homemade Pizza
Source: Betty Crocker
Ingredients:

For the crust:
1 1/3c flour
1tsp baking powder
1/2tsp salt
1/2c milk
2tbs olive oil

For the sauce:
6oz tomato paste
8oz tomato sauce (more or less depending on how much sauce you like)
1-2 cloves of garlic, minced
Italian seasoning to taste

1 1/2c shredded cheese of your choice (we used and Italian blend)
Toppings (We used sausage crumbles on my husband's side and a bell pepper, onion, and tomato on my side)

Directions:
Heat oven to 400.

In medium bowl combine flour, baking powder, and salt. Stir in milk and olive oil until a soft dough forms. On lightly floured surface, knead dough ten time. Shape into a ball and cover with bowl for 10 minutes.

Meanwhile, combine sauce ingredients. Set aside.

Place dough on an ungreased cookie sheet. Flatten slightly and roll out to a 12in circle. Bake 8 minutes.

Spread sauce over crust, top with your choice of topping and cheese. Bake and additional 15 to 20 minutes until crust is light golden brown and cheese begins to brown.

Chicken Taco Skillet

I completely forgot to take a picture of this delicious meal. Trust me though when I say that it was fabulous. It was quick, yummy, and healthy! It's a VERY adaptable dish. You can throw cheese, sour cream, diced tomatoes, etc. and it would still be great. We topped ours with a bit our sour cream and crunch up tostada shells

Chicken Taco Skillet
Source: Adapted from Betty Crocker
Ingredients:
2 boneless, skinless chicken breasts, cut in strips
1 can black beans, drained and rinsed
2-3c frozen corn
1 packet taco seasoning
1/2c water
traditional taco toppings of your choice

Directions:
Spray large skillet with non stick spray. Cook chicken on medium high speed until no longer pink in the center, about 8-10 minutes.

Stir in black beans, corn, taco seasoning, and water. Cook 10-15 minutes until thickened and hot.

Serve with your choice of taco toppings.

Crock Pot Lasagna

The last time I tried to make crock pot lasagna, I failed. Horribly. It turned out so burnt, that we could not even try it. I learned my lesson and I now know that I must make it while I am home so I can keep an eye on it. This turned out really well. The recipe says to cook it 4-5 hours on low. In my crock pot, 4 hours was plenty of time. Definitely let it sit, out of the heating element, for 20-30 minutes before servings so that it can thicken up.

Crock Pot Lasagna
Source: Betty Crocker
Ingredients:
1 pound bulk Italian sausage (I used 1/2 pound ground beef)
1 medium onion, chopped (1/2 cup)
3 cans (15 ounces each) Italian-style tomato sauce
2 teaspoons dried basil leaves
1/2 teaspoon salt
2 cups shredded mozzarella cheese (8 ounces)
1 container (15 ounces) part-skim ricotta cheese (I used small curd cottage cheese)
1 cup grated Parmesan cheese
15 uncooked lasagna noodles

Directions:
Cook sausage and onion in 10-inch skillet over medium heat 6 to 8 minutes, stirring occasionally, until sausage is no longer pink; drain. Stir in tomato sauce, basil and salt.

Mix 1 cup of the mozzarella cheese and the ricotta and Parmesan cheeses. (Refrigerate remaining mozzarella cheese while lasagna cooks.)

Spoon one-fourth of the sausage mixture into 6-quart slow cooker; top with 5 noodles, broken into pieces to fit. Spread with half of the cheese mixture and one-fourth of the sausage mixture. Top with 5 noodles, remaining cheese mixture and one-fourth of the sausage mixture. Top with remaining 5 noodles and remaining sausage mixture.

Cover and cook on Low heat setting 4 to 6 hours or until noodles are tender.

Sprinkle top of lasagna with remaining 1 cup mozzarella cheese. Cover and let stand about 10 minutes or until cheese is melted. (I skipped the extra cheese on top)

Texas Caviar

I love this stuff. It is so addicting and, actually, pretty good for you. My dad started making this when I was younger and since, it usually can be found at most family gatherings where food is involved. Especially in the summer when the garden is in full swing. Unfortunately, I do not have a garden this year, so much of our produce is store bought. But, it tastes yummy still. We usually serve it with tortilla chips but I think it would also be great on a salad or even in a wrap with some lettuce.

Texas Caviar
Source: My Dad
Ingredients:
2 Cans Blackeyed Peas
1 Can White Hominy
1 Can Black Beans (optional, I added)
1 Bunch Cilantro,
1 Jalapeno Pepper or more to taste
1 Onion
1 Green Pepper
2 or 3 Cloves Garlic
1 Tomato
1/4 Cup Olive Oil
1 Packet Good Seasons Italian Dressing
2 or 3 Green Onions


Directions:
Mix oil and Italian dressing packet in a large bowl, stir well. Drain and rinse blackeyed peas, black beans and hominy, add to bowl. Finely chop jalapeno, garlic, cilantro and add to beans. Chop onion, green pepper and tomato and add to beans. Chop green onions add to beans. Mix oil and seasoning and add to the bowl and mix well. Let set and mix several times to mix flavors. Chill and enjoy.

If you want some extra heat, you can also add a habenero.

Grilled Ranch Chicken Sandwiches

Sorry, no picture. These sandwiches were so yummy that I forgot to take one before chowing down! This is a great summertime meal, they were delicious. Definitely something we will be trying again as they exceeded both of our expectations.

Grilled Ranch Chicken Sandwiches
Source: Betty Crocker
Ingredients:
Boneless, skinless chicken breasts, thawed
1/2c ranch dressing
2-3 green onions, chopped
2tbs mayo
2tbs fresh parsley, chopped
hamburger buns
tomato, lettuce, cheese, onion, etc. to top sandwiches

Directions:
Stir together 1/4c ranch dressing and chopped green onions. Add chicken to mixture and turn to coat. Marinate 1-2 hours in refrigerator.

Cook chicken on hot grill as normal. Meanwhile, mix together 1/4c ranch dressing, 2 tbs mayo, and parsley in small bowl.

Spread mayo mixture on buns, add cooked chicken, and top with whatever you like. Enjoy@

Grilled Marinated Chicken

I love grilled chicken. Especially when it has been marinated. I enjoyed this marinade very much. It added a nice bit of flavor, without being overpowering.

Source: allrecipes.com
Ingredients:
1/2c brown sugar
1/2c balsamic vinegar
1/2c soy sauce
1/4c olive oil
2tbs Worcestershire sauce
2tbs sesame oil
4 cloves garlic, chopped
1/2tsp ground black pepper

Directions:
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.

Place thawed chicken in marinade and let sit in refrigerator for 2-4 hours. Grill as normal.

Jif Irresistible Peanut Butter Cookies

Yummy! My husband and I loved these cookies. They were very yummy. So much so that I will be making them again this weekend for our housewarming game night party. I only made a half batch. I used my medium cookies scoop 3/4 full and got 2 dozen cookies. I also did not press them down with a fork, but rather just sprinkled the tops with a bit of sugar.


Source: the back of the Jif jar
Ingredients:
3/4c Jif creamy peanut butter
1/2c Crisco all-vegetable shortening (I used butter)
1 1/4c firmly packed light brown sugar
3tbs milk
1tbs vanilla
1 egg
1 3/4c all-purpose flour
3/4tsp salt
3/4tsp baking soda

Directions:
Preheat oven to 375.

Combine Jif peanut butter, Crisco shortening, light brown sugar, milk, and vanilla in large bowl. Beat at medium speed until well blended.

Add egg. Beat until just blended.

Combine flour, salt, and baking soda. Add to creamed mixture at low speed. Mix until just blended.

Drop onto ungreased baking sheet. Flatten in crisscross pattern with tines of fork (I skipped this and just sprinkled with sugar).

Bake for 7 to 8 minutes or until set and just beginning to brown.

Cucumber Salad

This stuff is pretty good. It's a great summertime side for cook outs and picnics. Just make sure you make it ahead of time and let it marinate for a few hours. The longer, the better it tastes.

Cucumber Salad
Source: allrecipes.com
Ingredients:
(I cut this recipe down since I was making it for just the two of us)
4 cucumbers (peeled or unpeeled, whichever you prefer)
1 small onion
1c vinegar
1/2c water
3/4c sugar
1tbs dill

Directions:
Slice cucumbers and onion. Toss together in a large bowl.

Bring vinegar, water, and sugar to a boil in a small saucepan. Pour mixture over cucumbers.

Stir in dill. Cover and chill.

Yellow Cupcakes with Chocolate Frosting

Yellow cake with chocolate frosting is my favor cake and frosting combination. Since I have ventured away from boxed foods, I have yet to attempt a yellow cake and have yet to find a really good chocolate frosting. Well, I am proud to say that I have found a yummy recipe for both yellow cake AND chocolate frosting. I made these cupcakes for my husband to take in to work. The recipe made 24 and since my carrier only holds 15, we get to keep 9 for us :)

Not So Yellow Cake
Source: The Beantown Baker
Ingredients:
3c cake flour (I used all purpose)
1tbsp baking powder
1/2tsp salt
1c unsalted butter, cubed and softened to room temperature
2c sugar
5 large eggs
2tsp vanilla
1 1/4c buttermilk

Directions:
Preheat oven to 350. Line 24 cupcake wells with paper liners. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt.

Place butter in the large bowl of an electric mixer, fitted with a paddle attachment. Beat for 3 minutes on medium high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition (I'll admit to being impatient and waiting only 30 seconds). Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter evenly into the prepared pans and smooth the top with a knife or off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle.

Bake 18-20 minutes or until the cake is lightly brown on top and a toothpick inserted in the center comes out clean. Let cool completely in the pans before removing the cakes and frosting.

Hershey's Perfectly Chocolate Frosting

Source: The Beantown Baker

Ingredients:

1 stick (1/2c) butter or margarine

1/3c HERSHEY'S Cocoa

3c powdered sugar

1/3c milk

1tsp vanilla

Directions:

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk or sugar, if needed. Stir in vanilla.

Grilled Asparagus

Mmmm, I love asparagus when it's in season. Especially when it's cooked really well. I think I've found my favorite method of cooking asparagus. By grilling it. This is a super easy and super tasty way to add a green veggie to a grilled meal.

Grilled Asparagus
Source: allrecipes.com
Ingredients:
asparagus
extra virgin olive oil
course salt
pepper

Directions:
Place asparagus in a gallon sized ziplock bag. Pour in a tablespoon or two of olive oil (depending on how much asparagus you have) and salt and pepper to taste. Close bag and shake to coat.

Place on hot grill, 3-4 minutes. Turn and cook an additional 3-4 minutes.

Pasta with Sausage, Veggies, and Cheese

Some nights, when I'm trying to clear things out of the cabinets, I just throw things together and make a meal out of it. The best ones always involve pasta and cheese. This one, happens to be the best one yet. In fact, my husband has requested that we put it on the menu in the future. I have to agree with him, it was very yummy. It's a very versatile dish. You can customize each ingredient to better fit your own taste.

Pasta with Sausage, Veggies, and Cheese
Ingredients:
2c dry bow tie pasta
1/2lb Bob Evans Breakfast Sausage
1 1/2c frozen mixed veggies
1/2c cheddar jack cheese

Directions:
Cooked pasta according to package directions.

Meanwhile, brown sausage in skillet. Drain.

While pasta and sausage are cooking, steam veggies to desired tenderness.

When all are cooked, toss together with cheese.

Peanut Butter Bars

Let me tell you something about my Nana (my paternal grandmother). She makes the best cookies, cakes, and pies out of anyone I know. She is where I got the recipe for Monster Cookies and she also is where this recipe for Peanut Butter Bars come from. I can not tell you how much I love these little bars of goodness. They were always my favorite growing up and now, in adulthood, they still do not disappoint. If you love peanut butter, you will definitely want to make these ASAP. I made these, along with some Puppy Chow to take in to work for my birtday.

Peanut Butter Bars

Source: My Nana

Ingredients:

1 1/2c flour

1/2tsp salt

1 1/2tsp baking powder

1/3c shortening or oleo (I used margarine)

1/2c peanut butter

1 1/2c brown sugar

2 eggs

1tsp vanilla

1/4c milk

Directions:

Preheat oven to 350.

Combine flour, salt, and baking powder in a bowl and set aside.

In a large bowl, beat peanut butter and shortening/oleo for 30 seconds. Add the brown sugar and beat until fluffy. Add the eggs and vanilla. Beat well.

Alternate beating in the flour mixture and milk until all is incorporated, starting and ending with flour.

Spread batter in a greased 9x13 pan. Cover edges with a bit of foil because they tend to cook up faster. The foil will help them cook evenly.

Bake for about 20 minutes or until done.

Cool and frost with peanut butter frosting.

Peanut Butter Frosting

Source: My Nana

Ingredients:

1 1/4c powdered sugar

1-3tbs milk

2tbs peanut butter

Directions:

Combine all ingredients, adding milk a little at a time, until spreading consistency.

Puppy Chow

What a wonderfully easy, fun, and tastey treat. I made a batch of this to take to work on my birthday. I have always loved puppy chow but have never made it myself. After making it, I know I will be making it more often for get togethers and to take to work as a special treat for my coworkers. Kids love this stuff so it's really good for any gathering where kids will be. Plus, it's fun to make!

Puppy Chow

Source: The back of the Chex box!

Ingredients:

9c Chex (or similar cereal... I used the store brand, rice or corn will work)

1c chocolate chips

1/2c peanut butter

1/4c butter

1tsp vanilla

1 1/2c powdered sugar

Directions:

Pour cereal in a large bowl.

Microwave chocolate chips, peanut butter, and butter for one minute. Stir and microwave in 30 second intervals until mixture can be stirred smooth. Stir in vanilla and pour over cereal. Mix until evenly coated.

Divide chex mixture between 2 one gallon ziplock bags (or one 2 gallon bag). Divide powdered sugar among bags, close, and shake until coated.

Spread the chow on waxed paper to cool and set.

Store covered at room temperature.

Chicken Enchiladas

I am the worst picture taker of food ever. :( Oh well, these were very very yummy and I will definitely be making them again.

Chicken Enchiladas
Source: Betty Crocker's Healthy New Choices
Ingredients:
1 jar salsa verde
1/4c cilantro sprigs
1/4c parsley sprigs (I omitted)
1tbs lime juice
2 cloves garlic
2c chopped cooked chicken
3/4c mozzarella cheese
6 flour tortillas

Directions:
Heat over to 350. Grease rectangular baking dish.

Place salsa, cilantro, parsley lime juice and garlic in blender or food processor. Blend on high about 30 seconds, until smooth. Reserve half of the mixture.

Mix remaining sauce mixture, chicken, and 1/4 c of cheese. Spoon evenly among tortillas and roll tortillas around the filling. Place, seam side down, in baking dish.

Pour reserved sauce over enchiladas. Sprinkles with the remaining cheese. Bake uncovered 20 to 25 minutes or until hot.

Oatmeal Raisin Cookies

Sorry for the blurry photo. I was in a hurry :P These are yummy and fairly "healthy" in the way of cookies. I omitted the raisins because I do not care for them in cookies. You could substitute chocolate chips if you'd like for them but I did not have any on hand.

Oatmeal Raisin Cookies

Source: The Big Red Cookbook from Betty Crocker

Ingredients:

2/3c sugar

2/3c packed brown sugar

1/2c butter or margarine

1/2c shortening (I used applesauce)

1tsp baking soda

1tsp cinnamon

1tsp vanilla

1/2tsp baking powder

1/2tsp salt

2 eggs

2c oats (quick cooking or old fashioned)

1c flour

1c raisins (I omitted)

Directions:

Heat oven to 375.

Beat all ingredients except oats, flour, and raisins in large bowl. Stir in oats, flour, and raisins.

Drop by rounded tablespoonfuls about 2in apart on ungreased (or parchment paper lined) cookie sheet.

Bake 9 to 11 minutes or until light brown. Immediately remove from cookie sheet to wire rack.

Caesar Tortellini Salad

This is a great summer meal for when you are short on time. I made this after Friday night softball and Matt and I both thoroughly enjoyed it. I'm sure we will be making it again soon. It you want to add some extra protein, you can easily throw in some baked chicken too.

Caesar Tortellini Salad
Source: Betty Crocker's Healthy New Choices
Ingredients:
1 bag light Caesar salad mix
9oz frozen cheese tortellini
1 tomato
Baked chicken (optional)

Directions:
Cook chicken and tortellini according to package directions. While cooking, mix up the salad according to the package directions and chop up the tomato. Mix the tomato into the salad. Rinse tortellini under cold water and toss with salad. If desired, toss in some baked chicken. Serve immediately.

Sausage Cheese Frittata

We love breakfast for supper in out house. We have it about every other week. I've recently found a love for sausage and egg bakes. This frittata did not disappoint. The original recipe from allrecipes.com called for bacon but I substituted 1/2lb Bob Evans pork sausage instead.

Sausage Cheese Frittata

Source: allrecipes.com

Ingredients:

6 eggs
1 c milk
2 tbs butter or margarine, melted
1/2 tsp salt
1/4 tsp pepper
1/4 c chopped green onions
1/2 lb pork sausage, cooked and crumbled
1 c shredded Cheddar cheese

Directions:

In a bowl, beat eggs, milk, butter, salt and pepper. Pour into a greased 11-in. x 7-in. x 2-in. baking dish. (I used a pie dish) Sprinkle with onions, bacon and cheese.

Bake, uncovered, at 350 degrees F for 25-30 minutes or until a knife inserted near the center comes out clean.