Food Storage Information

Still Tasty

This website has a ton of information about how long food will keep- everything from ketchup to produce. It also tells you the best way to store things, which is really helpful to me.

Easy Brownies

I don't think that I will ever buy brownie mix again, these are so good and so easy! I still love the Caramel Toffee Brownies from this site- and they are my favorites- but these are easy and I always have these ingredients on hand. And IF you can resist eating them on the first day- or at least SOME of them- they get better on Day 2 and Day 3.

Brownies

1 1/2 C. flour
1/2 C. cocoa
2 C. sugar
4 eggs
1 C. oil
2 tsp. vanilla
1 tsp. salt
1 C. chocolate chips
optional - walnuts

Mix all ingredients. Spread in greased 9x13 pan and bake at 350 for 30-40 minutes, until toothpick inserted in center comes out clean.

Pumpkin Oatmeal Cookies

This recipe makes 4 dozen cookies, and they are really moist and tasty, and any time I can sneak a "vegetable" into a baked good, I think it is a good idea. I like to add semi-sweet chocolate chips too- to balance out the nutrition.

Pumpkin Oatmeal Chocolate Chip Cookies

1 stick of butter
1 cup brown sugar
1/2 cup sugar
1 15 oz. cup canned pumpkin (pure pumpkin, not pumpkin pie filling)
2 eggs
1 tsp. vanilla
1 1/2 cup flour
1 tsp. baking soda

1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
3 cups rolled oats
optional - chocolate chips
optional - chopped walnuts

Heat oven to 350. Beat together butter and sugars. Add pumpkin, eggs, vanilla; beat. In a separate bowl, mix dry ingredients and then mix in to wet mixture. Stir in oats. Drop rounded tablespoons onto greased cookie sheets. Bake 10-12 minutes.  These cookies don't really spread at all, so you can pile them on the cookie sheet.
74 calories, 2.6 g fat per cookie (excluding chocolate chips, of course)

Breakfast Potatoes

These are really good as a breakfast side dish. To be honest, they are good later in the day too. I have a rosemary plant in my backyard that I haven't managed to kill yet, so it is nice to send Christopher out to get some fresh herbs.

Breakfast Potatoes

potatoes
olive oil
salt
pepper
rosemary, chopped, fresh if you have it

Preheat oven to 425. Chop potatoes to about 1/2" cubes. Toss in olive oil and rosemary, stirring to coat. Lay out on a cookie sheet and sprinkle with coarse ground pepper and sea salt. Roast in the oven on a high rack for about 15 mibnutes or so, until fork tender.

Garlic and Dill Salmon

Garlic and Dill Salmon

salmon
chopped garlic or garlic powder
dill weed
lemon wedge or juice

My Vietnamese friend turned me on to this combination and salmon all together for that matter. Sprinkle salmon with salt and pepper. Rub the fish with pre-chopped garlic in your fridge, or use garlic powder if you like. Then sprinkle liberally wih Dill Weed. Squeeze some lemon juice on top when it comes out of the oven, if you have it.

Dijon Salmon

Dijon Salmon

salmon
dijon mustard (I like Grey Poupon)
bread crumbs
olive oil spray

Spread salmon with a layer of Dijon Mustard. I use Grey Poupon. Sprinkle bread crumbs on top. This gets really crispy- I always hit it with a blast of the olive oil spray to help that along. The original recipe I read said to melt butter to pour on top- which I am sure is good but is not necessary in my opinion. Also, it is not spicy at all somehow when it cooks. Christopher and Jason both like this one too.

Shredded Beef Tacos

Just made these tonight for the first time and they were amazing! We will definitely need to have salad tomorrow night to make up for it, but it was well worth it. He told me it tasted as good as he would expect at a nice authentic Mexican restaurant! I definitely recommend frying your own taco shells. It just wouldn't be right to put this meat into a pre-made taco shell. My opinion, anyway.

Shredded Beef Tacos

2-4 lb. beef roast
taco seasoning
1 can (4 oz) green chiles in juice
corn tortillas
canola oil
cheddar cheese, shredded
salt
optional - sour cream, lettuce, tomatoes, taco sauce

Put the roast in the slow cooker and sprinkle with taco seasoning. Dump can of chiles on top and set the slow cooker for low. Mine was cooked after 5-6 hours on low, and the roast was NOT thawed out ahead of time. I have heard that you can do this with frozen meat too and it may just take a little longer. When you notice that the meat is done, shred it with two forks. It is easiest to take a chunk out and shred in a separate bowl, and then put it back. This was definitely the hardest part of the meal for me. I tried to scrape away the fatty pieces that were present too... I just know that the texture would kill me to bite into. Yuck. So put all the shredded beef back in the crockpot until ready to serve, still in the juices.

In a small skillet, heat up about an inch or so of oil. When you put the top of a wooden spoon in the skillet, it should get bubbles around it, and that's how you know it is hot enough. Place one tortilla in the oil and let it cook for a minute or so, and then with tongs, fold the tortilla in half and form it into a taco shell. It wont be perfect but that is part of the beauty. When it starts to get a little hard and before it browns too much, take it out of the oil and put it on a paper towel on a plate to dry. Salt it lightly too when it is fresh out of the oil.

Drain the juices out of the crockpot before serving. Place some shredded beef in a taco shell and then top with cheese and whatever other toppings you want.

The leftover beed would be great in Easy Chimichangas (also on this site) or maybe enchilladas or even quesadillas. Lots of optons. You can also freeze the leftover cooked shredded beef to use another day.

Santa Fe Rice and Beans

I made this once and modified the original recipe so much that I am going to call it my own. This reheats really well and is a tasty and filling lunch as leftovers.

Santa Fe Rice and Beans

1 T. olive oil
1/2 C. onion, chopped
2 C. long grain rice*
2 C. water
1 can (14.5 oz) chicken brother (water is OK if you are in a pinch)
1 tsp. cumin
1/2 tsp. salt
black pepper to taste
1 cup corn, thawed
1 can black beans, drained
1 can pinto beans, drained
1 can enchillada sauce, I use red
1 can (4 oz) diced chiles, drained
1/2 C. sour cream
2 cups cheddar jack cheese, shredded

In a large saucepan over medium heat, warm oil and saute onion until soft, about 5 minutes. Add rice and stir to coat. Stir in water, broth, cumin, salt and pepper. Bring to a boil, then reduce heat and cook until liquid is absorbed, about 25 mintues. Remove lid and cool slightly. Gently stir in corn, chiles, beans, enchillada sauce and sour cream.

Preheat oven to 350. Transfer rice mixture to a sprayed casserole dish and top with cheese. Bake uncovered until heated through and cheese is melted, about 20 minutes.

*You can probably make this with pre-cooked rice too. I have a rice cooker that I love and I think that might be easier and still taste just as good. Omit the water and chicken stock if your rice is cooked already.

Minestrone Soup

My sister turned me on to this recipe, and I haven't made it in far too long. Serve it with a crusty bread and some fresh grated parmesean on top... yum.

Minestrone Soup

1 can kidney beans
1 can garbanzo beans
1 1/2 C. uncooked small pasta (shells, spirals, ABC's, etc.- I use whole wheat)
1 can chopped tomatoes
3 T olive oil
4 cloves crushed garlic
1 C. onion, chopped
1 C. celery, chopped
1 C. carrot, chopped
1 C. zucchini, chopped (I leave this out sometimes for Jason)
2-4 medium red potatoes
1-2 tsp. salt
1/4 tsp. black pepper
1 tsp. oregano
1 tsp. basil
5 C. water or vegetable stock

In a large kettle, saute the garlic and onions until soft. Add celery, carrots, salt, oregano, black pepper, basil. Mix well and cook covered over low heat for 10 minutes.

Add potato, zucchini, kidney and garbanzo beans in their juice, and stock. Cover and simmer for 15 minutes.

Add chopped tomatoes and their juice. Keep at low heat until you are ready to serve.

If you want to freeze some of this- STOP HERE and add the pasta when you are ready to eat.

10 minutes before serving, add pasta and boil gently for 10 minutes. Top with parsley and grated parmesean cheese, if you like.

Calzones

This is one that Jason and I actually made up on our own. It is really easy to customize each calzone for whatever each person likes. For toppings, I like frozen spinach (make sure and get out all of the moisture!) and frozen broccoli (heat it up first in the microwave), Jason usually uses meatballs and black olives.

Calzones

1 package of pizza dough (we usually use the Pillsbury roll kind but any would do)
toppings - about 1/2 - 3/4 cup TOTAL per calzone
small amount of pasta sauce
mozzarella cheese

Preheat to 400. Lay out the pizza dough and make two sections. You can do triangles if you are fancy, although ours are usually rectangles. Put your dough on a cookie sheet. Place your toppings in the lower half of one of your dough pieces and then top with a few spoonfulls of pasta sauce. Sprinkle cheese on top of that, and then fold over the top and seal along the edges. We just press with our fingers but you could probably make it prettier with a fork. If you like, you can add some parmesean cheese and Italian seasoning on top of that, but I have never done it that way. Bake for 12-15 minutes, until golden brown on top.

I serve with ranch and/or extra pasta sauce.

Molasses Cookies

A friend of mine made these and they are different. I wouldn't want them all the time, but every now and again they hit the spot.

Molasses Cookies

3/4 C. shortening (butter or margarine)
1 1/2 C. sugar + extra for rolling
1 egg
1 pinch of salt
4 T. molasses
2 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1 1/2 tsp. ginger
1 tsp. cloves

Cream the sugar, butter, egg and molasses. Add the dry ingredients. Make dough into balls the size of walnuts and roll them in granulated sugar. Place the balls on a cookie sheet and bake at 350 for 8-12 minutes.

Pumpkin Dessert Squares

This is a recipe from a sample I had at Williams Sonoma. This recipe is specific to their pumpkin pecan butter, although I would imagine that any "pumpkin pecan butter" would work just as well.

Pumpkin Dessert Squares

1 box yellow cake mix
1 jar Muirhead Pumpkin Pecan Butter
3 eggs
1 Tbsp flour
1/4 C. sugar
3/4 C. butter
3 Tbsp milk
1 tsp. cinnamon

Reserve 1 cup of the cake mix and set aside.

Mix remaining cake mix with 1/2 cup of melted butter and 1 egg. Press mixture lightly into the bottom of a 13x9 pan.

Mix pumpkin pecan butter with 2 eggs and 3 T. milk and pour over cake mixture in pan.

Mix to a crumble reserved cake mix with 1 T. flour, 1/4 c. sugar, 1/4 c. soft butter and 1 tsp. cinnamon. Crumble over the top of the pumpkin layer.

Bake 35-45 minutes at 350 degrees until golden.

Cool and serve!

Tuxedo Cookies

These are also some of my favorites. They present really well and they are even better after you let them cool or the next day, if they last that long!

Update: I forgot to give proper credit when I did this entry, so here it goes: My sister Kat is the originator of this recipe.  I am not sure where she got it, but it was hers originally, with semi-sweet chocolate chips.  I suggested white chocolate, and the "tuxedo cookie" was born.  Joint effort.  :-)

Tuxedo Cookies

2 C. semi-sweet chocolate chips
1 1/2 C. white chocolate chips
1/2 C. (1 stick) butter
1 C. brown sugar
2 eggs
1 1/2 C. flour
1/3 C. cocoa powder
1 tsp. baking powder
1/2 tsp. salt

Preheat oven to 300 degrees. Melt 2 cups of semi-sweet chocolate chips and set aside. Cream butter and sugars, add melted chocolate and eggs. Sift together flour, cocoa, baking powder, salt. Gradually add to the wet ingredients and then mix in white chocolate chips. Cook for about 20 minutes.

Kat's Oatmeal Chocolate Chip Cookies

These are some of my favorites. I like my cookies extra moist and chewy, so I always pull them out before they look ready and let them finish cooking on the countertop. Yummo.

Kat's Oatmeal Chocolate Chip Cookies

1 C. butter/margarine
1 C. brown sugar
1/2 C. white sugar
2 eggs
2 tsp. vanilla extract
1 1/4 C. flour
1/2 tsp. baking soda
1 tsp. salt
3 C. oats
1 1/2 - 2 C. chocolate chips

Preheat oven to 325. Beat together margarine, brown sugar, white sugar. Add the eggs and vanilla extract. In another bowl, mix together the flour, baking soda, and salt. Gradually beat flour mixture into the egg/sugar mixture. Use a spoon to mix in the oats and then chocolate chips. Bake for 8-12 minutes.

Eskimo Cookies

This recipe came from Jason's mom and they are so good. One time we made a huge batch of these and set them on the floor in our living room before cozying up for a movie. Jason went to get some milk and I went to the restroom, and when we came back, Daisy had demolished the entire plate. It was probably a lot of chocolate for our girl, and we were crushed, but thats my funny Eskimo Cookie story.

Eskimo Cookies

1 1/2 sticks of butter
3/4 cup sugar
1 Tbsp water
1/2 tsp Vanilla
3 Tbsp Cocoa
2-3 cups Oatmeal

Cream butter and sugar. Mix in water, vanilla and cocoa. Add oats until proper consistency, I usually go closer to 3 cups. Refrigerate for 3 hours or so and then form into small balls, just smaller than golf balls. Roll in powdered sugar and serve.

Nestle Toll House Chocolate Chip Cookies

No cookbook is complete without this recipe included. I actually prefer Grandma Squire's recipe to this one lately, although it is made with shortening. These are of course, amazing too. Chocolate chip cookies- you can't really go wrong.

Nestle Toll House Chocolate Chip Cookie Recipe

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts


COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.

Triple Layer Chocolate Pudding Pie

This is really good and easy, and is a perfect and light summer time dessert.  You can do two or three layers, depending on your mood. 

Easy Pudding Pie
1 1/4 c. cold milk
1 pkg (6-serving size) INSTANT chocolate pudding
1 tub (8 oz) Cool Whip, thawed
1 prepared Oreo pie crust, 9"

Pour milk in large bowl. Beat with a wire whisk pudding and half the tub of Cool Whip. Spread into prepared crust. Spread remaining half tub of Cool Whip over the top. Serve immediately or refrigerate until serving.

Cool Caramel

This is a long time favorite and goes over really well at picnics. You have to remember to make it ahead of time- that is the only problem. It is worth the hassle, though!

Cool Caramel

1/2 C. brown sugar
2 C. flour (I go a little light)
2 sticks of butter, melted (1 cup)
1/2 C. oatmeal (I go a little heavy)
1/2 tsp. salt
1 C. chopped walnuts
1 1/2 gallon vanilla ice cream
1 jar of caramel sauce

Mix all ingredients except for ice cream and caramel sauce. Press into a greased cookie sheet and bake for 10-15 minutes (until golden brown) at 400 degrees. While still warm, crumble with a fork. After crumble has cooled, sprinkle half into a 9x13 pan. Drizzle with half of the caramel sauce and then scoop the vanilla ice cream over the crumb mixture. Top with the rest of the crumb mixture and the rest of the caramel sauce. Freeze overnight (or at least for 4 hours or so) before serving.

Baked Ziti

A friend made this one time for us and it was really good. It is so easy to make and these days, I sneak a box of chopped spinach in it and it goes over really well! It is easy to make vegetarian too. I always use whole wheat pasta too- you can't really tell when it is all baked together and you may as well get the protein/fiber boost. I like to serve this with a green salad and garlic bread. Also, if I am making this for just us, I use two 8x8 pans and freeze the second one before cooking it.

Baked Ziti
Italian chicken or turkey sausage, cooked
16 oz. penne pasta, cooked (short tubes)
15 oz. Ricotta Cheese
1 egg
Garlic Salt
Italian Seasoning
frozen chopped spinach, thawed, as much as you think you can get away with
1 28 oz. jar your favorite pasta sauce (I like Trader Joe's Three Cheese)
mozzarella cheese, shredded

Cook the pasta just short of the package instructions, by only a minute or so. Drain. Cook the meat and drain on a paper towel. Get all of the moisture out of the spinach. The best way I have found is to dump all of it in the middle of a clean dish towel and then run water over it and squeeze the spinach in the middle of the towel until it is pretty much dried out.

In a large bowl, mix ricotta, egg, garlic salt, spinach, Italian seasoning and pasta sauce. Stir in cooked pasta to coat as well as cooked meat. Pour into a 13x9 pan (or two 8x8 pans) and cover with mozzarella cheese and foil. Bake at 425 for 30-40 minutes until cheese is melted. I like to take off the foil and brown it a little under the broiler, but watch it so you don't burn it!

Cheesy Baked Tortellini

This is a recipe from Everyday Italian (Giada) on the Food Network. Can I just say that she is pretty enough to be a model? And don't you love how they play the porn music whenever she takes a bite of anything and moans about how good it is? :-) It cracks US up. Yes, I said US, she is one of Jason's favorites too, even though he wouldn't eat most of what she makes. This recipe is AMAZING, really good. Make sure that you chop your fresh herbs well or it will look like spinach throughout your pasta- which actually sounds good, but not with herbs.

Cheesy Baked Tortellini

Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Baked Brie

Here are a few things that I know how to do with Brie. The picture is of the Baked Brie.

Brown Sugar Brie
This is really good and really easy. The heat carmelized the sugar a little and it is really tasty, but it is easy to eat too much!

Brie
Brown Sugar
Bread and Pears for dipping

Cover a brie round in brown sugar and bake in 350 degree oven for 10-15 minutes. Serve with french bread and pears.


Baked Brie
1 brie round
dried cherries (or cranberries)
brown sugar
sliced almonds
puff pastry
1 egg, lightly beaten

Slice brie through center in half. Cover with dried fruit and almonds. Sprinkle a little brown sugar over. Cover with other half of brie and push down a bit. Roll out one sheet of puff pastry and place brie in center. Fold puff pastry up and over brie, trim off excess (twist to cover).

If making ahead - cover with saran wrap and store in fridge until ready to bake.

If ready to serve - beat with a fork one egg and 'wash' outside of puff pastry. Place in pie dish (it 'leaks' during baking), and bake 30-40 mins at 350 or until golden. Serve with baguette.

Disneyland 2010

We just got home today from our trip to Disneyland! We went on Monday and had a fabulous time. It was Christopher's first visit and I think for Jason and me, our favorite visit so far. We got there right around 10 AM and even though it looked really busy when we were walking in, the lines all day were not long at all and we were even able to just walk on to a bunch of rides! The first ride we went on was the one where you go into the whale's mouth, I think it is called the Storybook Land Canal Boats. After that we went to do the Buzz Lightyear Astro Blasters, which was really cute, and of course, Christopher loved. Anything where you get to drive around in a car and shoot at "bad guys" has my boy hooked. After Buzz, we did the Astro Orbitor planes that fly around in a circle way up high. It wouldn't be possible to fit three people comfortably in those tiny planes so me and Christopher went alone. I just have to say that those planes fly HIGH and FAST!!! I let Christopher control everything and it was fun, but I was glad that it was a short ride.

We were standing right next to Star Tours and Jason was remembering how fun of a ride it was, so him and Christopher gave it a try. Unfortunately I was not allowed to ride Star Tours being pregnant and all, so I waited outside and worried a little about Christopher enjoying it. Turns out it was one of his favorite rides of the day! Waiting in line, some random robot talked to Christopher, which he loved. When they finally went on the ride, in the beginning when you turn to go down through the doors and the ride says "Stop! Do not enter!" Christopher shouted out "No Daddy!" and Jason just snuggled him close and told him it was just pretend and that everything was OK, and that was it- they had a blast for the rest of the time. I was so proud of my boy, and he had a great time. After that we did Autopia, the driving ride, which I was also not allowed on.

It was almost time for the Jedi Training Academy to start, so we got a seat on the ground and waited. When the people came out, we all took turns shouting "Jedi!" as loud as we could and then finally a Jedi Master came out, did some cool Light Saber tricks and then called up kids to be part of the show. Christopher jumped up and down and raised his hand and was selected! He was front and center on the main stage, right next to the Jedi Master. Jason and I were smiling so big for the entire show- it was definitely the highlight of the whole day. I even teared up with pride a few times- it was so crazy seeing my boy up on stage, following directions and "activating" and "deactivating" his light saber with all the big kids. He even got to fight the "real" Darth Vader! I can't even tell you how cool that was.

Christopher vs. Darth Vader

We took our Jedi to Mickey's Toontown, which was really cute. We got to meet Mickey and tour through the houses. The Chip n' Dale Treehouse was a big hit for Christopher and he had fun taking me through the house and showing me "his house." After that, we stopped in a shop and picked up a sword that Christopher played with for the rest of the day. We went on Pirates of the Caribbean and Christopher waved to all of the animals that we saw. He snuggled close to Jason again but enjoyed it.



Next stop was for ice cream, and that was the longest line of the day at about 15 minutes. We went back to the Buzz Lightyear ride again and then after that, Christopher wanted to buy the Star Wars gun that he had seen earlier in the day and go home. So that's what we did! Jason did stop for a corn dog, which was one of the best he has ever had. We headed home at about 5:15, just in time for rush hour- but luckily we didn't have too much traffic and made it home in good time, with a happy tired boy snoring loudly in the back seat. It was a fantastic trip and I am so glad that we went.

Grandma's Fudge Recipes

These are ranked in order of delicious-ness. They are recipes directly from Jason's Grandma Squires, who is one of the best candy makers I know. OK, she is also one of the ONLY candy makers I know- but she is still amazing. Aside from the last one, I haven't made these myself- but I do plan to one day, and they are certainly worthy of my list.

Old Fashioned Fudge (Cooked)
A little more iffy, but still the best according to Grandpa!

2/3 cup cocoa
3 cups sugar
1/8 t. salt
1 1/2 cups milk (half evaporated makes it creamier)
4 1/2 T BUTTER
1t vanilla.

Combine cocoa, sugar salt and milk; bring to boil stirring frequently, cook to 234 degrees on candy thermometer, or soft ball stage. Remove from heat, add butter, cool to about 110; add vanill, nuts if you want, beat until thickens. Pour into buttered pan and cut into squares. MUST USE BUTTER.

SEE'S Fudge

41/2 cups sugar
1 12oz can evap. milk
2 cups choc. chips
8oz marchmallow creme or 8oz mini marshmallows
1 cup of butter or margarine.

Bring sugar and milk to full boil and boil ten minutes. Turn heat down enough to contine hard boil, and use whisk to stir, because it scorches easily. Remove from heat and add chips, marg., marshmallows, and nuts if desired. Pour into buttered 9x13 pan.

Creamy Fudge
Not quite as good as SEE's, but lots easier and still yummy.

3 cups semi sweet choc. chips. (I use some milk choc. ones. not quite as chocolatey)
1 140z can sweetened condensed milk
dash of salt
1 1/2 t vanilla
1/2 cup nuts.

Melt choc. Add mild, salt, vanilla, and nuts. Stir until smooth. Spread in waxed paper line 8x8 pan, chill 2 hours. Turn out, cut into squares. Store tightly covered.

And here is one more that I made in Culinary Arts that is better than the sweetened condensed milk version but not as much work as a few of the others:

Microwave Fudge

1/2 C. butter
3/4 C. cocoa
4 C. powdered sugar (yes, it's a lot)
1 tsp. vanilla
1/2 C. evaporated milk
1 C. walnuts or whatever

Melt the butter in the microwave, add sugar, cocoa and milk, alternating and stirring. Then add in the vanilla, microwave one more minute, stir, fold in nuts.

Spaghetti Pie

This is a fun way to jazz up spaghetti and is made with ingredients that you probably already have on hand. When I make this for me and Jason, I split it into two 8x8 pans and cook one, cover the other with foil and then freeze it before cooking it. When you are ready for the frozen one, pull it out of the freezer, throw it in the fridge for a day or so and then cook as normal! Doesn't get much more convenient than that.

Spaghetti Pie

16 oz. (1 box) dry spaghetti
2-3 T butter
1 cup parmesan cheese
4 well-beaten eggs
1 lb. + ground turkey, cooked
1 (28 oz) jar of your favorite pasta sauce
2-4 (32 oz) cups cottage cheese - however much you like, it is a nice protein boost with minimal calories and doesn't affect the taste
1 cup mozzarella or italian blend cheese, shredded

Cook spaghetti. Drain. Stir butter into hot noodles until melted. Whisk eggs and parmesan cheese. Mix meat in with pasta sauce. Form pasta mixture into a crust shape in a buttered 9x13 pan, or two 9" pie plates. Spread cottage cheese over bottom of spaghetti crust. Top with tomato-meat mixtrue. Sprinkle with grated cheese. Cover with foil and bake at 350 for 25 minutes. Remove foil and bake for 5 more minutes until cheese is lightly browned.

Chocolate Covered Peanuts

Chocolate Covered Peanuts

Plenty of Melting Chocolate*
Peanuts (or almost anything else)

Melt the chocolate in the microwave, usually for about 90 seconds total. Have a spoon nearby and stir it after a minute and then again every 15 seconds. It should be smooth and creamy.

Dump some peanuts into the bowl that you microwaved the chocolate in. Stir to coat.
Scoop by rounded tablespoons and let dry on wax paper. RESIST the urge to eat them when they are all melted! They are even better dry!

These will keep for a while in the freezer, perhaps three months or so, but they will never last that long because they taste great frozen too!

*Melting chocolate usually comes in big bricks or bars, one brand is "Almond Bark." It works better than chocolate chips as it doesn't make your hands sticky. The uses for it are endless- strawberries, pretzels, nuts, etc.... I usually buy extra and freeze it for use throughout the year.

Taco Ring

Taco meat and crescent rolls- what's not to like? I have never made the cool bell pepper filled with salsa but I think it would present beautifully for company! I often will make extra ground turkey and freeze it in bags until I need it- and this is a perfect use for that frozen meat also. This is really good with a salad, or you can save some extra meat and make my favorite taco salad to go alongside it.

Also, when I am cooking this for just our family, one can of crescent rolls is plenty.

Taco Ring

Ingredients
3/4 lb lean ground turkey (or beef )
1 (1 1/4 ounce) package taco seasoning mix
1 cup shredded cheddar cheese (4 ounces)
2 tablespoons water
2 (8 ounce) packages refrigerated crescent dinner rolls

Optional - salsa, sour cream, lettuce, tomato, onion, black olives and 1 Medium Bell pepper if you want to serve the salsa that way

Directions

Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain. Stir in taco seasoning mix, cheese and water.
Preheat oven to 375°F.

Unroll crescent dough; separate into triangles. Arrange triangles in a circle on Classic Round Pizza Stone with wide ends overlapping in center and points toward outside. (There should be a 5 inch diameter opening in center.) I use my Pampered Chef pizza stone, but any flat round pan should work--perhaps even a pizza sheet, but I'd spray it with Pam before adding the crescent rolls.

Scoop meat mixture evenly onto widest end of each triangles up over filling and tuck under wide ends of dough at center of ring. (Filling will not be completely covered).

Bake at 20-25 minutes or until golden brown.

Shred lettuce and chop tomato, onion, olives, and bell pepper (if desired). If you want to do something fancy, scoop out a bell pepper and fill with salsa and put into center of ring. Add your toppings to top of ring and finish with more shredded cheese and sour cream.

Baked Spaghetti Squash Lasagna Style

This is pretty advanced. It is easy enough to make and it really does taste good- not the same but good. But I know Jason wouldn't touch this with a 10-foot pole. You can tell that it is healthy when you are eating it- and I don't mean that in a bad way! Give it a try next time you are motivated to live on the edge.

Baked Spaghetti Squash Lasagna Style


Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 (28 oz) jar of your favorite marinara sauce
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese

Directions

Preheat oven to 325 degrees F (165 degrees C). The EASIEST way to prepare your spaghetti squash is to cut it in half, lengthwise, and discard the seeds. Place face down on a microwave safe plate and cover with plastic wrap. Microwave it for 7-10 minutes, until a knife slides in easy.

Meanwhile, spray a non-stick saucepan with cooking spray. Warm the spaghetti sauce.
Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, olives, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese. Bake in an 8x8 pan for 20 minutes in the preheated oven, or until Parmesan cheese melts.

From AllRecipes.com

Apple Muffins

These are pretty good, and they freeze well too.

Apple Muffins

Ingredients
2 cups whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup nonfat milk
1 egg
1/4 cup vegetable oil
1/2 cup sugar
1 cup chopped apples
raisins (optional)

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin.
Lightly beat egg whites.
In a separate bowl mix dry ingredients thoroughly.
In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy.
Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.

From AllRecipes.com

Frozen Blueberry Muffins

These are pretty tasty and very convenient- we usually have all of the ingredients on hand- so this is worth holding onto. I would like to amend this recipe or find one that has more of a streusel topping, but this is a good start.

Frozen Blueberry Muffins

Ingredients
4 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 teaspoons vanilla extract
2 cups frozen blueberries, unthawed

TOPPING:
2 tablespoons sugar
1/2 teaspoon ground nutmeg

Directions
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in frozen blueberries. Fill greased or paper-lined muffin cups two-thirds full. Combine sugar and nutmeg; sprinkle over muffins. Bake at 375 degrees F for 20-25 minutes or until muffins test done. Cool in pan for 10 minutes before removing to a wire rack.

From AllRecipes.com

Apple Crisp for Two

Apple Crisp is one of my very favorite desserts. Jason isn't as big on it so I just make this (as is) when I am in the mood for it, and then proceed to eat it all.

Apple Crisp for Two

1/3 cup of flour (I go lighter here)
1/3 cup of oats (I go heavy here)
1/3 cup of sugar
1 pinch of salt
1/4 teaspoon of cinnamon
1 pinch of nutmeg
3 tablespoons of butter
2 apples
vanilla ice cream, or whipped cream if you are in a pinch

Preheat oven to 375 degrees

Blend together the flour, sugar salt cinnamon, nutmeg, and butter. Set aside.

Peel, core, and slice the apples. Put each apple into individual baking dish. Cover with flour mixture. Set baking dish on a baking sheet with sides.

Bake 30-35 minutes or until apples are soft and the juices bubbly. Serve with ice cream. Yummo.

From StartCooking.com

Chocolate-Peanut Butter Candy Pie

This is really good and basic. I use the oreo crust that is premade but of course you can make your own, if you prefer.

Chocolate-Peanut Butter Candy Pie

Oreo Crust
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 Tbsp. hot fudge ice cream topping (or Chocolate Syrup)
1/4 cup candy-coated peanut butter pieces

PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whisk until decently blended. My peanut butter never really mixes with the milk, but when you add the dry pudding mix, it is easier to whip it into shape.  Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.

REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.


From KraftFoods.com

Mini Pineapple Upside-Down Cakes

These are really cute and because they use boxed cake mix, they are pretty easy to make any time. If you have a big muffin pan (that cooks six big muffins instead of 12 regular ones) then you can probably get away with doing a whole pineapple ring. If not, you may have to cut your pineapple (or use crushed) to make it fit. Definitely WAIT until they have cooled off some to take them out of the pan, or they will not present well! So good, though.

Mini Pineapple Upside-Down Cakes

Ingredients
2/3 cup packed brown sugar
1/3 cup butter, melted
2 (20 ounce) cans sliced pineapple
1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
12 maraschino cherries, halved

Directions
In a small bowl, combine the brown sugar and butter; mix well. Spoon into 24 greased muffin cups. Drain pineapple, reserving the juice. Trim pineapple to fit the muffin cups; place one ring in each cup.
In a large mixing bowl, combine the cake mix, eggs, oils and 1-1/4 cups of the reserved pineapple juice; mix well. Spoon over pineapple, filling each cup two-thirds full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. After they have cooled down a bit, invert on a wire rack and then place a cherry in the center of each pineapple ring.

From AllRecipes.com

White Chocolate Cherry Cookies

These are really good. Without the white chocolate and cherries, they make a rockin' sugar cookie, too. Also, did you know that you can freeze not only cookie dough but also baked cookies? They taste delicious frozen or they only take a few minutes on the counter to that out.

White Chocolate Cherry Cookies

Ingredients
1 stick salted butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1/2 cup candied cherries (I could never find "candied" cherries so I used dried cherries, and they have turned out really good!)
1 1/2 cups white chocolate chunks or chips
1 cup chopped macadamia nuts (I never have or use these)

Directions
Preheat the oven to 375. Grease 1 or more cookie sheets.

Using a mixer, cream the butter and both sugars in a medium bowl until light and fluffy. Add the eggs and vanilla and beat until just combined. Set aside.

Sift together the flour, baking soda and salt in a separate bowl. Add the milk to the butter mixture and then the dry ingredients. Mix until just combined. (The batter should be stiff.)

Combine the nuts, cherries and white chocolate in another bowl. Add the mixture to the batter, stirring until just blended. Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake 13 to 15 minutes. Cool on a wire rack.

From Paula Deen.

Chocolate Cheese Cake Pie

This is definitely one of the best and richest desserts that I have ever made. The first time I made it we brought it to a friend's house for dinner who had just had a baby and left it there! I swear that the next day I considered breaking in and going back for it. It is SO rich that one piece really is enough- which is rarely the case for me. I think that I used semi-sweet chocolate but I can't remember. I also have a thing against using real whipping cream- so I always use Cool Whip. It worked out fine.

Chocolate Cheese Cake Pie

12 ounces of bittersweet chocolate - chopped
1 small container of Cool Whip OR 1 1/2 cups of heavy cream
1/4 cup of dark corn syrup
8 ounces of cream cheese - softened
1 pie crust (9 inch crumb crust)
In a heat-proof bowl, combine the finely chopped chocolate, 1/2 cup of the heavy cream, and the dark corn syrup. Set the bowl over a pot of simmering water. (The bowl should not be touching the water.) Melt the chocolate, stirring occasionally. Remove the bowl from the heat and let cool fro 5-10 minutes. Using an electric mixer beat in the softened cream cheese.

If using real whipping cream, in a medium mixing bowl, beat the remaining 1 cup of heavy cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture.

Scrape the filling into a prepared crumb crust pie shell and refrigerate for at least 4 hours.

Makes 6-8 servings.

From StartCooking.com.

Pumpkin Pie Dip

This is a cute fall dessert for a party and it tastes really good too.

Pumpkin Pie Dip

1 cup canned pumpkin pie mix
4 oz cream cheese
1/4 cup sour cream
chopped walnuts, optional

Use a Little Dipper Crockpot if you have one - the measurements are perfect. If you don't have one, you can put an oven-safe dish inside of your large crockpot.

Add the cream cheese to the Little Dipper. Top with sour cream, then pour in the pumpkin pie filling.

Cover and cook for about an hour, then stir well. If the cream cheese isn't fully melted, cook a bit longer. The Little Dipper doesn't have temperature settings, you just plug it in. If you are going to use a big crockpot with an oven-safe dish inside, cook on high for about an hour, or 2 on low.

Garnish with chopped walnuts, if desired.

Serve with gingerbread men, gingersnaps, pretzels, and apple slices.

From A Year of Slow Cooking.

Slow Cooker Chicken Taco Soup

This is one of my very favorites. It is mostly canned ingredients which can be so convenient. I usually throw the chicken breasts in still frozen and by the afternoon, it is ready to shred. I tried using only one chicken breast one time, and it wasn't enough. Three is a lot, but it tastes really good like that. Two is a happy compromise. I use chicken stock usually but mainly because we rarely have beer in the house. Last time I made this I blended the tomatoes too, and it made it more chili-like, but Jason was happy that there weren't big tomatoes in the soup. Two more things- this soup tastes even better on Day 2 and if there are any leftovers, it freezes beautifully.

Slow Cooker Chicken Taco Soup

Ingredients
1 onion, chopped
1 (16 ounce) can pinto beans, undrained
1 or 2 (15 ounce) cans black beans, 1 drained, 1 not
1 cup frozen corn or 1 can whole kernel corn, drained
1 (8 ounce) can tomato sauce
1 15 oz. can of chicken stock (original recipe called for a bottle of beer, or water if you are really in a pinch)
1 (10 ounce) can diced tomatoes with green chilies, undrained (Rotel)
1 (10 ounce) can of diced tomatoes, undrained (no chilies in this can)
1 (1.25 ounce) package taco seasoning*
2-3 whole skinless, boneless chicken breasts
shredded Cheddar cheese
sour cream
optional - crushed tortilla chips, fresh cilantro
nice crusty bread to serve aside

Directions
Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.
Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, crushed tortilla chips and fresh cilantro, if desired.

Original Recipe Yield 8 Servings

*Here is a recipe for homemade taco seasoning for this soup. I think this adds to it and I do it this way if I have the time, otherwise I just sprinkle on regular taco seasoning.

1 Tbsp chili powder
1 1/2 tsp. ground cumin
1/2 tp paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp crushed red pepper flakes
1/4 tsp dried oregano
1 tsp sea salt
1 tsp coarse black pepper

Oven Steak Fries

These fries are so good, and they really aren't that much more work than just heating up frozen fries and they taste much better.

Oven Steak Fries

Ingredients
5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper

Directions
Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Scalloped Potatoes and Onions

This is really good and easy, and you can prep it the day (or morning) before and then cook it later. I imagine that adding ham could make it more of a meal, but it is a great side dish as is.

Scalloped Potatoes and Onions

Ingredients
5 large potatoes, peeled and thinly sliced
3/4 cup chopped onion
3 tablespoons butter or margarine
1/4 cup all-purpose flour
1 3/4 cups chicken broth
2 tablespoons mayonnaise
3/4 teaspoon salt
1/8 teaspoon pepper
Paprika

Directions
In a greased 2-1/2-qt. baking dish, layer potatoes and onion.
In a saucepan, melt the butter; stir in flour until smooth. Gradually add broth, mayonnaise, salt and pepper; cook and stir for 2 minutes or until thick and bubbly. Pour over potatoes. Sprinkle with paprika.
Cover and bake at 325 degrees for 2 hours or until tender.

Zucchini Rounds

These are really good and easy and Christopher eats them by the fistful. I adapted the recipe from someone else who said that this is "kid-friendly" so I don't think it is only him!

Zucchini Rounds

zucchini, washed and dried (however many you want to make, I usually do 3-4 at a time)
olive oil spray
salt and pepper
grated (or shredded) parmesean cheese (or other cheese)

Preheat the oven to 400 or so. Spray a cookie sheet with nonstic spray. Slice the zucchini like a cucumber for a salad and lay them out on the cookie sheet. Try to get them all a simmilar thickness, but it is OK if they aren't perfect. Push all the rounds to the center of the cookie sheet so it is easier to get them all with the salt, pepper and parmesean that you sprinkle on top. Bake in preheated oven for 10 minutes or so, watching for when the cheese starts to brown.

Uptown Pork Chops and Applesauce

This is another really good Rachel Ray recipe. I have made it for company before and it was a big hit. It is a fair amount of work but I think it is worth it.


Uptown Pork Chops and Apple Sauce: Roast Pork Tenderloins with Escalloped Apples

Ingredients
2 pieces, 1 package, pork tenderloins - ask the butcher to trim them up for you
2 tablespoons extra-virgin olive oil
1 tablespoon grill seasoning
2 teaspoons lemon zest
2 tablespoons fresh chopped thyme leaves
3 tablespoons butter
5 Gala, Honey Crisp or Golden Delicious apples, quartered, cored and sliced
Salt
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 tablespoons sugar
Directions
Heat oven to 425 degrees F.

Coat the tenderloins with olive oil. Combine the grill seasoning, lemon zest and thyme. Rub the spice mixture into the tenderloin and roast 25 minutes. Remove and let juices settle then slice on an angle.

Melt butter in skillet over medium heat and saute apples for 12 to 15 minutes until very tender. Season with a pinch of salt and sprinkle the flour over the skillet, toss to combine. Squeeze the lemon juice over the skillet and sweeten with sugar.

Arrange the apples over the pork to serve.

Bowties and Broccoli

This is another really good recipe. I read a suggestion that you should saute the broccoli with the garlic and red pepper flakes, which I bet is good too. Of course, you can use any pasta that you have- although I have to admit that the little bowties are really cute.

Bowties and Broccoli

Ingredients
1 pound dry farfalle (bow tie) pasta
4 cups broccoli florets
1/4 cup olive oil
4 cloves garlic, sliced
1 cup grated Pecorino Romano cheese
salt to taste
ground black pepper to taste
optional - pine nuts, crushed red pepper flakes, grilled chicken

Directions
Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes, until al dente. Drain, reserving 1/4 cup pasta water.
Place broccoli in a pot fitted with a steamer basket over boiling water. Steam 5 minutes, or until tender.
Heat the oil in a skillet over medium heat. Stir in garlic, and cook 1 minute, or until golden brown.
In a bowl, toss together the pasta, reserved pasta water, broccoli, garlic, remaining oil, and cheese. Season with salt and pepper.

Lasagna Roll Ups

These lasagna roll ups are so good! I have had this vision of serving these at a party, though it hasn't happened yet. You can freeze them individually after you cook them too, and they are so cute. They are fairly labor intensive, especially for me- but for a special occasion, they are worth it.

Lasagna Roll Ups

Ingredients
1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Directions
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13x9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in a preheated 350 degree F (175 degree C) oven for 30 min, or until hot and bubbly.

Pesto Chicken

Pesto Chicken

chicken breasts
pesto sauce (my very favorite is Trader Joe's Sundried Tomato Pesto)
sliced provolone cheese

This is so easy and really good. Grill some chicken (I use my George Foreman most of the time) and then spread some pesto on top. Add a slice of provolone and allow it to melt some.

So good and so easy.

BBQ Chicken Pizza

BBQ Chicken Pizza

pizza dough, either the canned pillsbury kind of Trader Joe's is my favorite
leftover chicken (or rotisserie pieces)
BBQ sauce (honey BBQ, or whatever you have)
shredded cheese- mozzarella, sharp white cheddar, whatever sounds good
optional - peppers, onions

I like to get the fresh pizza dough from Trader Joe's. Spread out the pizza dough the best you can- my pizza's are never round and usually look more like Oklahoma than even a proper rectangle. They taste pretty good, though. Put some BBQ sauce on the pizza (Christopher likes to do this part) and spread it out with the back of a spoon. Sprinkle on your cheese, then top with chicken and veggies.

Cook in preheated oven at 375 for 20-30 minutes or until crust is brown.

Pork Chops

I love making these pork chops, another StartCooking.com recipe. Jason loves them too, glaze and all, even though he wouldn't think based on the ingredients that he would. Be careful not to cook the sauce too long, or it will get sort of hard and solid.

Pork Chops

cooking spray
4 one-inch thick boneless loin pork chops
1 dash of black pepper
1 dash of salt
1/2 cup of peach preserves
2 tablespoons of dijon mustard
1 tablespoon of water
Spray a non-stick frying pan with the cooking spray and heat over med-high heat.

Sprinkle both sides of the chops with salt and pepper and add to the skillet.

Sear 1 minute on each side, then reduce heat to medium.

Cook 3-4 minutes on each side. Remove from skillet and keep warm.


Mustard/Apricot Sauce

Add the peach preserves, mustard and water to the skillet.

Cook for 2 minutes, stirring constantly.

Spoon the sauce over the pork chops and serve.

Fettuccine Alfredo

This is a basic Fettuccine Alfredo Recipe from StartCooking.com. I think it would be really good with some steamed broccoli and grilled chicken tossed in too.

Fettuccine Alfredo

1 pound of dried pasta
8 tablespoons of butter - unsalted
1 cup of heavy cream
1 cup of parmesan cheese - freshly grated
1 dash of salt and pepper (adjust to taste)
Optional - steamed broccoli, grilled chicken

Cook the pasta according to the directions on the package.

While the pasta is draining, melt the butter in the same pot you cooked the pasta in. Return the pasta to the pot and add the cream and the parmesan cheese.

Toss over low heat until the pasta is coated.

Season the pasta with salt and pepper to taste and serve immediately.

Adapted from: Joy of Cooking

Easy Chimichangas

This is another super easy recipe that is always a hit in our house. In fact, I made these tonight and I can always count on Christopher to eat all of his burrito when I make it like this. These burritos have the consistency and texture on the outside of a deep fried enchillada- way better than just rolling up a plain flour tortilla and really not much more work than that!

olive oil
garlic clove
2 cans of beans, black, pinto, or refried
cumin
chili powder
cheddar cheese, shredded
Flour tortillas
olive oil (or other) cooking spray
Optional - shredded chicken, taco meat, etc...

Preheat your oven to 500 and make sure you have a rack ready about 6" from the top. Spray a cookie sheet liberally with olive oil spray. Heat up some olive oil and garlic in a pan. Add a can of beans, whole if you like- and then mash up the second can of beans so you are sort of making your own "refried beans." Or you can use two cans of mashed, if you like. Season with cumin, chili powder, salt and pepper. Add a scoop of beans to each tortilla, sprinkle some cheese and roll it up, burrito style. Place all of the burritos on your sprayed cookie sheet, and give each of the burritos a decent spray of olive oil. Cook in preheated oven for 5-7 minutes. Serve as is or with sour cream, lettuce, tomatoes, enchillada sauce or in my house, Taco Bell Mild Sauce.

Enjoy!

Nacho Bread Pizzas

This is another Rachel Ray recipe and one of my favorites too. Now whenever I make beans for tacos or burritos I always season them the way she describes- basically heat some olive oil and garlic and then add beans, one part whole, one part mashed, and then sprinkle with cumin and chili powder, salt and pepper. So good.

I also never use the jalapenos and I dont heat my salsa eiher- I just spoon it on afterwards if desired. And you can add taco meat or shredded chicken if you want- but I always make these vegetarian.

Nacho Bread Pizzas

Ingredients
1 loaf baguette or semolina bread, day old is fine
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 cloves garlic, chopped
1 jalapeno, seeded and chopped or 1 pickled hot pepper of any kind, chopped
1 (15-ounce) can black beans
2 teaspoons hot sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
Salt and pepper
1 cup prepared salsa, any variety
2 cups shredded Cheddar, smoked Cheddar, Monterey Jack or pepper Jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup green olives with or without pimiento, chopped
1/4 red onion or 2 to 3 scallions, chopped
2 plum or vine tomatoes, seeded and diced
Directions
Split bread lengthwise. Hollow the bread out and cut each half in half across, making 4 boats.

Preheat oven to 350 degrees F.

Heat a small nonstick skillet over medium heat. Add oil, 1 turn of the pan, garlic and hot peppers. Drain beans. Add half of the beans then mash the remainder of the beans in the can using a fork. Add mashed beans to the pan and combine with whole beans. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the spicy beans are hot through, spread them evenly across all of the bread. Top with salsa and liberally sprinkle with cheese, covering bread to all edges. The boats will only be half-full. Melt cheese in the oven until it bubbles and begins to brown.

Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands, but eat over the plate (or the kitchen sink, like me).

Biscuits and Gravy

Jason's mom Wendy gave us this biscuit recipe. It is really good for making biscuits and gravy- one of Jason's specialties. For the gravy, we just use the McCormick "Original Country Gravy" mix and pour it on top of the biscuits. You can crumble in sausage too, if you like.

Biscuits

2 cups flour
1/2 cup butter
1 tsp salt
1 Tbsp baking powder
1/3 cup of milk (or more)

Cook in preheated oven at 375 for 10-15 minutes. Makes about 15 biscuits.

Banana Bread

This recipe is a merger of two separate ones. The first and bulk of the recipe comes from a "low fat" recipe that I found. Then I saw the picture above in a Raley's magazine and I had to incorporate the smiling, happy gooey layer into my normal bread. I have done bread a few times but I also do muffins and mini-bread-loaves too with this recipe- just adjust the cooking time WAY down and keep an eye on it so you pull it out when it is done.

Banana Bread

2 eggs
2/3 cup white sugar
2 very ripe bananas, mashed
1/4 cup applesauce
1/3 cup nonfat milk
1 Tbsp vegetable oil
3/4 Tbsp vanilla extract
1 3/4 cup flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup chopped nuts (walnuts, pecans)

Nut mixture:
1 1/4 cup chopped nuts
1/4 cup packed brown sugar
4 tsp. cinnamon

Preheat oven to 325. Spray a full sized bread pan with nonstick cooking spray and dust lightly with flour. In a large bowl, beat eggs and sugar until light and fluffy, about 5 minutes. Beat in bananas, applesauce, milk, oil, vanilla. In a separate bowl, sift together flour, baking soda and salt. Stir flour mixture into banana mixture, just until blended. Fold in walnuts. Pour half of batter into bread pan, and then add half of the nut mixture. Repeat the layers one more time, ending with nut mixture on top. Do not fill pans more than half way or they will go overflow while baking. Bake in a preheated oven until golden and a toothpick inserted in the center comes out clean, about one hour. Turn bread out onto a wire rack and let cool.

12 servings.

Nutritional Info (of original recipe, minus the nut mixture).
182 calories, 4 g fat, 36 mg cholesterol, 1 g fiber, 207 mg sodium, 4 g protein.

Seven Layer Magic Cookie Bars

These are an Eagle recipe and they really are amazing. You will definitely be sick when you make these, because it is impossible not to eat most of the pan- but it is worth it. Trust me.

Seven Layer Magic Cookie Bars

Ingredients
1 1/2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 cup semi-sweet chocolate chips
1 cup butterscotch-flavored chips
1 1/3 cups flaked coconut
1 cup chopped nuts

Directions
1.Preheat oven to 350 degrees F (325 degrees F for glass baking pan). In small bowl, combine graham cracker crumbs and butter; mix well. Press crumb mixture firmly on bottom of 13x9-inch baking pan.
2.Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork.
3.Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars or diamonds. Store covered at room temperature.