Raspberry Lemonade Bars

Crust:
• 1 1/2 cups King Arthur Unbleached All-Purpose Flour
• 1/2 cup glazing sugar or confectioners' sugar
• 1/4 teaspoon salt
• 1 tablespoon lemon zest
• 10 tablespoons soft butter
• 1 teaspoon vanilla extract
Filling:
• 5 large eggs
• 3/4 cup lemon juice, freshly squeezed
• 1 tablespoon lemon zest (grated rind)
• 12-ounce bag frozen raspberries, thawed (about 3 cups raspberries),
• pureed and strained to make about 3/4 to 1 cup seedless puree
• 2 cups sugar
• 1/8 teaspoon salt
• 2 tablespoons Instant ClearJel or cornstarch
Topping:
• 1 cup white chocolate chips or chunks
• 3 tablespoons cream
• 1 tablespoon corn syrup

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9-inch square pan, or line it with foil or parchment paper.
2. To make the crust: In a medium-sized bowl, beat the butter to soften it, then mix in the remaining ingredients until the dough holds together when you squeeze it. Press it into the bottom and 1/2 inch up the sides of the prepared pan. Prick the dough all over with a fork. Bake the crust for 22 to 26 minutes, until it's golden. Reduce the oven temperature to 300°F.
3. To make the filling: In a medium-size bowl, whisk together the eggs, lemon juice, lemon zest, and raspberry puree. Whisk the ClearJel or cornstarch with the sugar and salt, then stir into juice mixture. Pour filling over the baked crust. Bake the bars in a preheated 300°F oven for 30 to 35 minutes, until the middle is set. Cool before topping.
4. To make the topping: Melt the white chocolate over low heat, or in the microwave. Stir in the cream and corn syrup. Spread over the cooled squares. Decorate with shaved white chocolate, if desired. When the topping is set, slice into squares. Refrigerate any uneaten squares.

Notes

Recipe and photograph used with permission of King Arthur Flour.

101 Uses for Coconut Oil

Health Benefits of Virgin Coconut Oil:

Lowers cholesterol
Improves thyroid function
Aids with digestion
Stabilizes blood sugar
Suppresses the appetite
Treats Irritable Bowl Syndrome
Improves immune function
Relieves stress
Increases metabolism
Works as a natural energy boost
Moisturizes dry or chapped nostrils
Soothes achy muscles
Prevents dandruff- when used as a shampoo
Treats eczema or psoriasis- by ingesting and using topically
Treats ringworm
Soothes sore throats- when gargled with
Cures yeast infections- both internal and external
Promotes weight loss
Treats cold sores
Treats pink eye
Prevents hangnails- when rubbed into the cuticle
Treats small cuts and scrapes
Treats minor skin irritations
Treats bee stings or insect bites
Treats hemorrhoids
Prevents and cures urinary tract infections
Clears up acne
Assists with menopausal dryness
Eliminates congestion
Prevents gingivitis
Treats rosacea
Removes warts
Soothes dry/itchy eyes
Treats jock itch
Eliminates head lice
Eliminates nausea- when rubbed on the inside of the wrist
Relieves sunburn pain
Works as a natural lubricant- not to be used with latex
Treats athlete’s foot
Prevents swimmer’s ear
Eliminates bad breath
Treats hives

Benefits of Virgin Coconut Oil to New or Expectant Mothers:

Helps to prevent gestational diabetes
Assists in removing newborn meconium
Soothes diaper rash
Increases milk production
Soothes chapped or cracked nipples due to nursing
Soothes pain due to teething
Cures Cradle Cap

Beauty and Hygiene Benefits

Eliminates stretch marks
Smooths wrinkles
Works as a facial scrub- when mixed with baking soda
Conditions lips as an ingredient in natural lip balm
Works as a deep conditioner for hair
Prevents natural body odor when rubbed under the arms
Cleanses skin as a natural soap
Removes makeup
Moisturizes as a bath oil
Eliminates dry or cracked heels
Eliminates and fades ages spots
Cleans mascara brushes
Conditions eye lashes
Moisturizes and firms the skin around the eye
Works as a natural face wash
Prevents hair dye from running onto the face when rubbed along the hairline
Minimizes the appearance of pores
Strengthens nails
Improves skin tone
Prevents sagging skin

Cooking Benefits of Virgin Coconut Oil:

A healthy addition to salad oils
Substitutes for vegetable oils in baked goods
Substitutes for frying oils
Substitutes for butter
Tenderizes roast meats
Adds nutrients to soups and stews
Sweetens teas and coffees
Flavors ice cubes for cold drinks

Other Household Benefits of Coconut Oil:

Conditions cutting boards
Polishes metal
Moisturizes leather
Seasons cast iron skillets
Replaces WD-40
Creates a natural insect repellant when mixed with peppermint oil
Prevents freezer burn
Cleanses tubs and showers
Polishes stainless steel
Cleans barbecues
Removes wax
Removes insects from bumpers
Removes sap
Unsticks stubborn zippers
Polishes shoes
Lubricates bike chains
Shines plant leaves
Lubricates guitar strings
Removes gum from hair and fabrics
Replaces other oils in play dough and Goo recipes

Benefits of Virgin Coconut Oil to Your Pet:

Improves bad breath
Shampoos and conditions fur
Eliminates fleas and ticks
Prevents kitty litter from sticking to the tray

Velveeta Broccoli & Cheese Soup

1/2 cup green pepper, chopped
1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions:

1.Sauté onion and green pepper in butter.
2.Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. Enjoy when done.

Broadway Brownie Bars

Ingredients

FILLING:
6 ounces cream cheese, softened
1/2 cup sugar
1/4 cup butter, softened
2 tablespoons Unbleached All-Purpose Flour
1 egg, lightly beaten
1/2 teaspoon vanilla extract
BROWNIE:
1/2 cup butter, cubed
1 ounce unsweetened chocolate
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup sugar
1 cup King All-Purpose Flour
1 teaspoon baking powder
1 cup chopped walnuts
TOPPING:
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped walnuts
2 cups miniature marshmallows
FROSTING:
1/4 cup butter
1/4 cup milk
2 ounces cream cheese
1 ounce unsweetened chocolate
3 cups confectioners' sugar
1 teaspoon vanilla extract

Directions

Preheat oven to 350°. In small bowl, combine first six
ingredients until smooth; set aside.
In a large saucepan over medium heat, melt butter and chocolate.
Remove from heat and cool. Stir in eggs, and vanilla. Add sugar,
flour, baking powder and nuts, stirring until blended.
Spread batter in a 13x9-in. baking pan coated with cooking spray.
Spread filling over batter. For topping, in small bowl, combine
chocolate chips and nuts; sprinkle over filling.
Bake 28 minutes or until almost set. Sprinkle with marshmallows; bake
2 minutes longer.
For frosting, in a large saucepan, heat butter, milk, cream cheese
and chocolate until melted; stirring until smooth. Remove from heat;
stir in confectioners' sugar and vanilla. Immediately drizzle over
marshmallows. Chill well; cut into bars. Yield: 2-1/2 dozen.

Drunken Refried Beans

Ingredients

2 slices fully cooked bacon, chopped
3 tablespoons frozen chopped onion
1 can (10 oz each) Diced Tomatoes with Lime Juice & Cilantro, drained
1 can (16 oz each) Traditional Refried Beans
1/2 cup Mexican beer
1/4 cup crumbled queso fresco cheese

Directions

Place bacon in large skillet; heat 1 minute over medium-high heat. Add onion; cook 1 minute more. Add drained tomatoes, beans and beer; stir until combined.
Bring mixture to a boil. Reduce heat to low; cook 10 minutes or to desired thickness, stirring occasionally. Sprinkle with cheese just before serving.

Down By The Sea Body Polish

Down By The Sea Body Polish
Recipe & Photo by: Angie Soper

Anyone who's been to the ocean knows how wonderful your skin feels after a day in the sand and surf! The minerals and salt and sand naturally soften your skin! There's almost nothing like it! Until now! And it takes just a few minutes to make!

Ingredients:
1/2 Cup Coconut Oil
1/4 Cup fine ground Sea Salt
1/4 Cup Epsom Salt
10 drops Essential Oil (optional)

To create this amazing scrub:

Measure coconut oil into a bowl. If it is a bit stiff, stir & mash until soft enough for mixing. Add both Sea Salt & Epsom Salts. Stir until blended. Add minerals and Essential oils (I used Lavender EO for relaxation before going to bed!)

Use as an all over body scrub 1-2 times weekly to moisturize and exfoliate your skin!

Why these ingredients?
Coconut oil: moisturizes and protects your skin
Sea Salt: exfoliates and draws out toxins
Epsom salt: exfoliates and adds important minerals that occur naturally in sea water
Essential oils: for scent and aromatherapy

Creamy Burrito Casserole

Ingredients

• 1 lb ground beef or 1 lb ground turkey
• 1/2 medium yellow onion, chopped
• 1 (1 1/4 ounce) packages taco seasoning
• 6 large flour tortillas
• 1 (16 ounce) cans re-fried beans
• 2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
• 1 (10 3/4 ounce) cans cream of mushroom soup
• 4 ounces sour cream
• jarred hot sauce, if desired to spice it up

Directions

1. Brown ground meat/turkey and onion; drain.
2. Add taco seasoning and stir in re-fried beans.
3. Mix soup and sour cream in a separate bowl.
4. Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5. Tear up 3 tortillas and spread over sour cream mixture.
6. Put 1/2 the meat bean mixture over that.
7. Add a layer of cheese.
8. You could put some hot sauce on this now.
9. Repeat the layers.Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.

Adapted from Food.com

Blueberry Cheesecake Blast for Nutribullet

Ingredients

¾ cup(s) Blueberries

½ cup(s) Greek Yogurt

½ tsp. Vanilla

½ tsp. Cinnamon

1 tbsp. Honey (raw)

1 tbsp. Flax Seeds

1 tbsp. Wheat Germ

Ice Cubes

½ Tall Cup Almond Milk

Water to MAX LINE

Instructions

Add ingredients to your Tall Cup and extract until smooth, about 25 seconds.

Baked Shrimp with Feta

Ingredients

• 1 tablespoon fresh lemon juice
• 1 1/2 pounds large shrimp, peeled and deveined
• Cooking spray
• 1 teaspoon olive oil
• 1/2 cup prechopped onion
• 1 garlic clove, minced
• 2 tablespoons bottled clam juice

• 1 tablespoon white wine
• 1/2 teaspoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, drained
• 1/2 cup (2 ounces) crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Preheat oven to 450°.
2. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake at 450° for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Orzo with fresh herbs: Cook 1 cup orzo pasta according to package directions, omitting salt and fat. Drain; toss orzo with 1/4 cup chopped fresh basil, 2 tablespoons chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Shared from My Recipes.com

Pineapple Pudding Cake

Ingredients

1 package (9 ounces) yellow cake mix
1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 package (8 ounces) fat-free cream cheese
1 can (20 ounces) unsweetened crushed pineapple, well drained
1 carton (8 ounces) frozen fat-free whipped topping, thawed
1/4 cup chopped walnuts, toasted
20 maraschino cherries, well drained

Directions

Prepare cake mix batter according to package directions; pour into a 13-in. x 9-in. baking pan coated with cooking spray.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Sprinkle with walnuts and garnish with cherries. Refrigerate until serving. Yield: 20 servings

Heavenly Ambrosia in a Cloud

What You Need

1tub  (8 oz.) Whipped Topping, thawed

2cans  (11 oz. each) mandarin oranges, drained

1can  (20 oz.) crushed pineapple in juice, drained

3cups   Miniature Marshmallows

2cups  flaked Coconut

Make It

SPREAD COOL WHIP onto bottom and up side of 2-1/2-qt. serving bowl.
FILL with combined remaining ingredients.
REFRIGERATE 1 hour

 Courtesy of Kraft.com

Copycat Panera Macaroni and Cheese

Ingredients

• 2 cups medium shell pasta
• 2 and 1/2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon dijon mustard
• 1 tablespoon butter
• 1 cup grated extra sharp white cheddar (4 ounces)

Instructions

1. Rinse pasta under cold water.
2. In a medium saucepan over medium-high heat, combine milk, pasta, salt, mustard and butter. Stir frequently and bring to a simmer. Reduce to low. Stir frequently (almost continually) for 15-20 minutes while pasta cooks and milk is absorbed. Remove from heat, stir in cheese and cover for 5 minutes. Enjoy immediately (not good reheated -- gets grainy).

Easter Chicks Cupcakes

 

Ingredients

Cupcakes

1box Betty Crocker® SuperMoist® yellow or devil's food cake mix

Water, vegetable oil and eggs called for on cake mix box

Frosting and Decorations

2 1/2 cups shredded coconut

Yellow food color

1 container Betty Crocker® Rich & Creamy vanilla frosting

48 brown miniature candy-coated chocolate baking bits

24 small orange gumdrops

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2 Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3 Place coconut in resealable food-storage plastic bag. Add about 8 drops yellow food color; seal bag and shake to mix. Frost cupcakes with frosting. Top with yellow coconut. For eyes, add brown baking bits. Cut orange gumdrops to look like beaks; place on cupcakes. Store loosely covered.
•  Adapted from Betty Crocker 

Chicken Soft Tacos with Tangy Guacamole

GET AHEAD
You can complete all the elements of these tacos hours before serving. Press plastic wrap directly onto the guacamole so it won't brown. Slice the chicken and put it in the skillet with the onions, ready to reheat.
Work Time: 50 Minutes / Total Time: 1 Hour / Servings: 6

1/4 c + 2 tbsp vegetable oil, divided
3 cloves garlic, halved
2 sm serrano chile peppers or 1 sm jalapeno, halved
1/2 c loosely packed cilantro
1/3 c freshly squeezed lime juice (about 2 limes)
1 tsp salt, divided
1/4 tsp freshly ground black pepper
4 boneless, skinless chicken breast halves (about 1 1/4 lb)
1 lg white onion, sliced 1/4" thick
2 ripe Hass avocados
12 corn tortillas (6" size)

1. Heat 1/4 cup of the oil in small skillet over medium heat. Add garlic and chile peppers and cook, stirring frequently, until just brown, 1 to 2 minutes. Process with cilantro, lime juice, 1/2 teaspoon of the salt, and black pepper in blender or food processor until smooth.
2. Put chicken in shallow dish and spread half the garlic mixture over all sides of chicken.
3. Heat 1 tablespoon oil in large skillet over medium-high heat. Add onion and cook, stirring occasionally, until golden but still slightly crunchy, about 5 minutes. Chop enough of the onion to make 1/4 cup and set aside. Put rest of onion on a plate. Save the skillet.
4. Peel and pit avocados and put flesh in a bowl. Add reserved chopped onion, remaining garlic mixture, and 1/4 teaspoon of the salt. Coarsely mash with potato masher or fork.
5. Return skillet to medium heat and add remaining tablespoon oil. Lift each breast and let excess marinade drip off. Discard extra marinade. Add chicken to hot pan and sprinkle with remaining 1/4 teaspoon salt. Brown on one side, about 5 minutes, then flip and finish cooking, 3 or 4 minutes longer. Remove to cutting board. Put reserved sliced onion in the skillet to reheat. Scrape up any brown bits stuck to the bottom of the pan.
6. Wrap tortillas in damp paper towels and microwave on high 1 minute. Remove paper towels and keep tortillas warm. Cut chicken across the grain into 1/4" slices and toss with onion in pan. Serve with tortillas and guacamole.
Nutritional Info Per Serving 421 cal, 26 g pro, 30 g carb, 7 g fiber, 23 g fat, 2.5 g sat fat, 477 mg sodium

Published April 2012, Prevention

Crispy Baked Asparagus Fries

Ingredients

• 1 pound asparagus, trimmed
• 1/2 cup flour
• 2 eggs, lightly beaten
• 3/4 cup panko breadcrumbs
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste

directions

1. Dredge the asparagus in the flour, dip in the egg and then into a mixture of the panko, parmesan, salt and pepper.
2. Place the asparagus in a single layer on a wire rack on a baking sheet and bake in a preheated 425F oven until golden brown, about 7-13 minutes.

Nutrition Facts: Calories 312, Fat 8g (Saturated 4g, Trans 0), Cholesterol 172mg, Sodium 174mg, Carbs 44g (Fiber 6g, Sugars 5g), Protein 19g
Adapted from Closet Cooking

Creamy Chicken Quinoa and Broccoli Casserole

 

Ingredients

• 2 cups reduced sodium chicken broth
• 1 cup milk (I used 2%)
• 1 teaspoon poultry seasoning
• ½ cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional… sort of)
• 1 pound boneless skinless chicken breasts
• 2 teaspoons seasoning (like Emeril’s Essence or any basic blend you like)
• ¼ cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets

 

Instructions

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Author: Pinch of Yum

Chocolate Covered Easter Egg Strawberries

 

 

Ingredients

• 1 package (16 ounces)  Strawberries
• 6 ounces semisweet chocolate (chips, chunks or chopped bar chocolate)
• 6 ounces white chocolate (chips, chunks or chopped bar chocolate)
• Decorating sanding sugar
• Decorating sugar pearls

Tools Needed

• Short wooden skewers
• 2 Pastry piping bags
• 2 Small round piping tips, such as Wilson #3
• Piece of Styrofoam

1. Rinse and dry the strawberries. Make sure you dry them well with a soft cloth. You don't want wet berries when you dip them in chocolate.

Melting the Chocolate

1. Stovetop
   To melt chocolate on the stovetop, place chocolate in a double boiler over simmering water. If you do not have a double boiler, place a glass or metal bowl of chocolate over a pot of barely simmering water. The gentle heat from below will slowly melt the chocolate while you stir constantly to help the chocolate melt evenly. Don't let any water or steam get into the chocolate as this will cause it to clump and "seize", not melting properly.
   Microwave
   To melt chocolate in the microwave, place chocolate in a glass bowl. Microwave semi-sweet or bittersweet chocolate at medium (50%) power for 1 minute then stir and continue to microwave at medium (50%) power in 30 second intervals, stirring each time, until melted and smooth. The total time will depend on how much chocolate you are melting but should only be a couple of minutes.
   For white or milk chocolate, microwave at low (30%) power for 1 minute then stir and continue to microwave at low (30%) power in 30 second intervals, stirring each time, until melted and smooth. It's better to check the chocolate too often than to overcook it.

Dipping and decorating

1. Start by inserting a wooden skewer into the strawberry thru the calyx. Fold the leaves away from the berry toward the skewer so they don't droop into the chocolate. This will also allow you to grip the leaves against the skewer if you find the berry tends to slip.
   Dip the strawberry into the melted chocolate, leaving about 1/2 inch strawberry visible. Gently shake of any excess chocolate. Insert the skewer into the Styrofoam so the dipped strawberry is standing straight up. Continue with the rest of the strawberries, dipping half your strawberries in the white chocolate and half in semi-sweet chocolate.
   Prepare your pastry bags fitted with a piping tip and fill the bags with remaining chocolate, one with white, one with semi-sweet.
   Hold the skewer with the strawberry and use the opposite chocolate for contrast. Start at the tip of the berry and pipe a scalloped pattern all around the berry while twisting the skewer in your hand. Make another turn with the scalloped pattern, this time placing the piping tip on one of the rounded scallops of the first round. Repeat one last time for a total of three scalloped rings.
   While the chocolate is still slightly soft, place a sugar pearl in each scallop pattern "intersection". There are so many ways of decorating your strawberries. One simple design is to pipe circles around the berry using the opposite chocolate. While the chocolate is still slightly soft, sprinkle with colored sanding sugar.
   Place the dipped and decorated strawberries in a cool place until the chocolate is firm then remove the skewers and place the decorated strawberries in an empty egg carton or a small basket.

Mexican Chicken (pollo mexicano)

Mexican Chicken (pollo mexicano)

3-4 boneless chicken breasts
1 can re-fried beans
1 can enchilada sauce, red or green
1 can green chilies
8 oz Mexican shredded cheese
chopped onion
chopped mushrooms

Toppings (optional)
chopped tomato
chopped lettuce
sour cream
brown rice

Pre-heat oven to 350 degrees.

Lay chicken breasts on bottom of 9x13 baking dish.

In bowl mix re-friend beans, chopped onions, enchilada sauce and green chilies all together until well mixed. Once all mixed up pour over chicken. Top with shredded cheese. Bake in oven for about 35-40 minutes. Let cool. Top with additional toppings if preferred. Enjoy!

Sea Scallop Surf & Turf

Ingredients

• 1 head cauliflower (about 2 lb), stem removed
• 12 sea scallops (about 1 lb), side muscle removed
• 2 tbsp olive oil
• 2 shallots, finely chopped
• 2 tbsp capers, rinsed and drained
• 1 tbsp chopped dry-packed sun-dried tomatoes
• 2 tbsp sherry wine vinegar or fresh lemon juice
• 1/4 C chopped parsley
• 2 tbsp pine nuts, toasted

Directions

1. 1 HEAT oven to 425 degrees F. Line sheet pan with nonstick foil and coat lightly with olive oil spray.
2. SLICE head of cauliflower crosswise to create flat disks (1/2" thick) and arrange on prepared pan. Coat tops with olive oil spray and season with 1/4 tsp each salt and pepper. Roast in upper third of oven, turning once with spatula, until golden brown on both sides and tender, about 25 minutes. Turn off heat, leaving pan in oven to keep warm.
3. PAT scallops dry and season with 1/8 tsp each salt and pepper. Heat oil in large nonstick skillet over medium-high heat. When oil is hot, add scallops and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes. Transfer to plate.
4. ADD shallots, capers, and sun-dried tomatoes to skillet and cook, stirring, over medium heat until shallots are tender, about 2 minutes. Stir in vinegar. Return scallops to pan, sprinkle with parsley, and heat through, about 2 minutes.
5. ARRANGE cauliflower on plates and top with scallops. Spoon juices from skillet over scallops and sprinkle with nuts.

Courtesy of Prevention

Cheese-and Prosciutto-Stuffed Artichokes

Cheese-and Prosciutto-Stuffed Artichokes

SERVINGS: 4

4 lg artichokes
1½ c fresh whole wheat bread crumbs (about 3 slices)
1¼ oz provolone, diced (¼")
¼ c chopped parsley
3 thin slices prosciutto, finely chopped (about 2 Tbsp)
2 Tbsp olive oil
2 cloves garlic, smashed

1. HEAT oven to 400°F. Remove artichoke stems and trim 1" from leaves.
2. BLANCH in boiling water 5 minutes. Drain. Scoop out center leaves and chokes.
3. COMBINE bread crumbs, cheese, parsley, prosciutto, and oil. Spoon into artichokes. Stand in 8" x 8" pan. Sprinkle with salt and black pepper. Add garlic and 1 cup water.
4. COVER and bake until bottoms are tender, about 1 hour.

NUTRITION (per serving) 250 cal, 12 g pro, 28 g carb, 6 g fiber, 2 g sugars, 11 g fat, 3 g sat fat, 470 mg sodium

Courtesy of Prevention.com

Peanut Butter Rolo Cups

1 package of peanut butter cookie mix
36 Rolos

Prepare cookie mix according to package directions. Roll into 1 inch balls. Place balls into greased miniature muffin tins. Then press the dough onto the bottom and sides of tin to form a 'cup'
Bake at 350 for 11-13 minutes. Place one Rolo inside each cup immediately after removing from oven. Cool and then remove from pans.

Mango-Cream Cupcakes

What You Need

1

pkg.   (2-layer size) yellow cake mix

1

pkg.  (3 oz.) JELL-O Mango Flavor Gelatin

1

cup  mango juice

1

pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1

tub  (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed

1/2

cups  finely chopped fresh mango's

Make It

HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 24 cupcakes, blending dry gelatin mix into batter before spooning into prepared muffin pan cups. Cool cupcakes in pans 10 min.; remove from pans to wire racks. Cool completely.
MEANWHILE, beat pudding mix and mango juice in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to use.
USE small sharp knife to cut 1-1/4-inch-wide hole in top of each cupcake, being careful to not cut through to bottom of cake. Fill holes with pudding; cover with removed cupcake pieces. Spread with frosting. Top with mango's just before serving.

Cheesy Egg-in-a-Bowl

What You Need

6

 dinner rolls (3-1/2 inch)

12

slices  cooked OSCAR MAYER Bacon, divided

6

oz.  VELVEETA®, cut into 6 slices

6

 eggs

1

Tbsp.  chopped fresh chives

Make It

HEAT oven to 375ºF.
CUT tops off rolls; set aside. Make 1-inch-deep indentation in center of bottom half of each roll.
CRUMBLE 6 bacon slices; sprinkle into bread bowls. Top with VELVEETA. Crack egg over VELVEETA in each bowl; place on baking sheet.
BAKE 20 to 25 min. or until egg whites are completely set and yolks begin to thicken but do not become firm, adding tops of rolls, cut-sides up, to baking sheet for the last 5 min.
SPRINKLE eggs with chives. Replace tops of rolls. Serve with remaining bacon slices. 

From Kraft 

Easy Weeknight Baked Tofu

Ingredients

• 1 pound firm tofu
• ¾ cup orange juice
• 2 tablespoons olive oil
• 1 tablespoon sesame oil
• 2 tablespoons low-sodium soy sauce or tamari
• 1 tablespoon maple syrup or honey, or 2 tablespoons mirin wine*
• 1 tablespoon rice vinegar
• ¼ teaspoon red chili flakes or several shakes Original Tabasco Brand Hot Sauce (optional)

Instructions

1. Drain the tofu and cut into even slices, about 1″ thick. Press the tofu to get out as much moisture as possible. It’s really important to get as much water out of the tofu as you can. Let sit for at least 10 minutes, longer if possible.
2. While the tofu is pressing, combine the other ingredients in a bowl. Line a large baking dish with aluminum foil (for easier cleanup). Place the tofu slices in a single layer in the dish, and then pour marinade evenly over the tofu.
3. Bake uncovered at 450°F for about 45 minutes, or until the marinade is nearly evaporated. (If you need to bake something else at a lower temperature at the same time, baking the tofu at 350°F will work fine, too.)

Adapted from Eating Rules

Cherry Pineapple Cabana Cake (Dump Cake)

Ingredients

• 120-ounce can crushed pineapple in juice (do not drain)
• 121-ounce can LUCKY LEAF^® Regular or Premium Cherry Pie Filling
• 118.25-ounce package yellow cake mix
• 1cup butter or margarine, melted
• 17-ounce bag coconut, shredded
• 1cup macadamia nuts, chopped

Instructions

Preheat oven to 350°F.

Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Lucky Leaf Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.

Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.

Bake for 50 to 60 minutes or until brown on top and bubbly.

Let cool 30 minutes. Serve warm or cooled.

 

Adapted from Lucky Leaf 

Funnel Cakes

Ingredients

2 cups milk
1 egg, beaten
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/2 stick (4 tablespoons) melted butter
Powdered sugar, for topping

Directions

Combine milk, egg, vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.

Thanks to Paula Deen

Sweet Potato-Pecan Casserole

Ingredients

Cooking spray
3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks
1/3 cup honey
1 large egg
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
Kosher salt
1 tablespoon packed dark brown sugar
1/3 cup finely chopped pecans

Directions

Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray.

Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish.

Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.

 

Adapted from Food Network

Worlds Best Chicken Stir-Fry for Two

Ingredients:


1/2 lb sliced boneless chicken breast
1/2 sliced red bell pepper
1/2 sliced green bell pepper
1 medium french cut white onion
8 -10 medium mushrooms (baby bella recommended)
2 tablespoons green onions
1 cup white rice
2 -3 tablespoons olive oil
2 tablespoons soy sauce (kikkoman recommended)
1/3 cup marsala wine
1/4 teaspoon dried cilantro
1/8 teaspoon garlic powder
1/8 teaspoon dried ginger
salt and pepper

Directions:

1 Saute sliced chicken in hot oil until one side is cooked and then add white onion while turning chicken.
2 Cook until onions are very soft.
3 Toss in red and green peppers, mushrooms and green onion and continue sauteing over med/high heat.
4 Stir in Cilantro, garlic powder, ginger, salt and pepper.
5 (If you use a very salty soy sauce you might not want to add salt)
6 Continue cooking until red and green peppers are soft.
7 Once peppers are soft stir in Marsala wine and soy sauce, continue cooking over med/high heat until almost all of the liquid has evaporated and you are left with a thick sauce.
8 Pour over a bed of rice and serve.
9 NOTE*It is very important to keep cooking until nearly all of the liquid has evaporated because you want the flavor of the soy sauce and wine on the vegetables NOT on the plate in a puddle.
10 If you prefer extra sauce for the rice just use more soy sauce and wine but make sure you burn off most of the excess water or your dish will lack flavor and be too liquidy.
11 Adding a little extra olive oil will always help to thicken the sauce.
12 Enjoy.

Adapted from Food.com

Potatoes au Gratin

Potatoes au Gratin


What You Need

2-1/2 lb. baking potatoes (about 6)
1/4 cup (1/2 stick) butter
1 small onion, chopped
1/4 cup flour
1 tsp. salt
2-1/2 cups milk
1-3/4 cups Shredded Sharp Cheddar Cheese, divided
1/2 tsp. Dijon Mustard
1/4 cup Grated Parmesan Cheese

Make It

COOK potatoes in boiling water 20 min. or just until tender; drain. Cover with cold water; cool.

MEANWHILE, melt butter in medium saucepan on medium heat. Add onions; cook and stir 2 min. Blend in flour and salt; cook 1 min. Gradually stir in milk; cook 5 min. or until thickened, stirring constantly. Add 1-1/4 cups cheddar; cook and stir 1 min. or until melted. Stir in mustard.

HEAT oven to 375°F. Peel potatoes; cut into 1/4-inch-thick slices. Layer alternately with cheese sauce in 2-qt. casserole, ending with sauce.

BAKE 25 to 30 min. or until heated through. Top with remaining cheeses; bake 5 min. or until melted.

Chicken and Sour Cream Enchiladas

INGREDIENTS

12.3 oz chicken pieces or meat substitute
Medium onion, sliced
3 chopped and de-seeded green chilies or Jalapeno chilies
1 clove garlic, peeled and crushed
7 oz plain Yogurt
7 oz sour cream or crème fraiche
1 can of cream of mushroom soup
8 small flour burritos
2.7 oz grated Cheddar cheese
Seasoning and oil for frying

• Fry the onions, chilies, and add the garlic after about 5 minutes.
• Add the chicken pieces.
• Cook on a low heat until the chicken pieces are cooked through – about 10 minutes.
• Meanwhile mix the yogurt, sour cream and mushroom soup in a large bowl.
• Add contents of the frying pan and stir in seasoning.
• Fill the burritos with the mixture and roll them up, putting them seam-side down in a dish or baking tin.
• Pour over the rest of the filling, sprinkle with the grated cheese and put in a hot oven (400ºF) for 15 minutes, or until the cheese is toasted.
• Serve with a green salad or rice.

Macaroni and Cheddar Cheese

Ingredients

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

Directions

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.

Adapted from Rachel Ray

Zucchini Fritters

{only 4 Ingredients}
- 2 eggs
- 1/4 red onion, grated
-1/2 zucchini, grated
-2 tbsp. grated carrot.
Beat eggs and add remaining ingredients, season for taste. Heat a small non-stick frying pan over medium heat. Spoon 2 x 2 tbsp. of mixture into the pan, leaving room for spreading. Cook for 2 minutes each side. Healthy and delish!

Corn Casserole

I love this recipe. I saw it on Paula Dean's show and have been making it ever since.....



1 (15 oz) can whole kernel corn, drained
1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite

Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.

Crispy Baked Quinoa Crusted Chicken Parmesan

 

 

Ingredients

• 4 (4-6 ounce) boneless, and skinless chicken breasts
• salt and pepper to taste
• 1/4 cup flour
• 1 egg, lightly beaten
• 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)
• 1 teaspoon italian seasoning blend
• 1 cup mozzarella, shredded
• 1/4 cup parmigiano regginao (parmesan), grated
• 2 cups marinara sauce, hot
• 2 tablespoons basil, torn

Directions

1. Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning.
2. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes.
3. Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes.

Plate the chicken and top with hot marinara sauce and fresh torn basil and enjoy!

Adapted from Closet Cooking!

Bumbleberry Pie

Makes one 9-inch pie
1 c blueberries
1 c raspberries
1 c strawberries, chopped
1 c chopped rhubarb
1 c apples, peeled and chopped
1 c sugar, plus more for topping
⅓ c all-purpose flour
1 Tbsp fresh lemon juice

Homemade Pie Dough (make 2 disks)
3 c all-purpose flour
1 tsp salt
1 c lard
1 lg egg
⅓ c cold water
1 Tbsp apple cider vinegar

1. PREHEAT the oven to 425°F.
2. TO CREATE THE CRUST: Combine the flour and salt in a large bowl. Add the lard and rub it into the flour with your fingertips until the mixture resembles course crumbs. Add the agg, water, and vinegar and stir with a fork until the dry ingredients are moistened. Form the fough into a ball and divide that into three balls. Form a ball into a disk and roll it out to a ⅛-inch thickness on a floured surface.
3. FIT the first dough disk into a 9-inch pie pan and trim the edges to a 1-inch overhang. Fold the dough under and crimp the edges. Keep the second disk (top crust) aside. Form the remaining ball of dough into a thick disk and place in a resealable plastic bag to freeze for up to 3 months.
4. COMBINE all of the filling ingredients in a large bowl until well blended. Spoon the fruit filling into the piecrust. Use some water to wet the rim of the bottom crust, which will help both crusts adhere together. Cover the pie with the top crust and crimp the crusts together all the way around. Make three slits in the crust. Sprinkle the top with a little sugar. Bake for 15 minutes, and then decrease the heat to 325°F and bake for another 30 minutes, until the crust is golden and the fruit filling begins to bubble out through the slits. Cool on a wire rack or windowsill until the pie is firm, about 45 minutes. Store any leftovers in a sealed container. The pie will keep for about 5 days.