Italian Spinach and Cheese Chicken

3 cups fresh spinach, thinly sliced
1 1/2 Tb. garlic, chopped (I like to double it)
3 oz. sun-dried tomatoes, drained and chopped
1 c. Italian cheese blend
Salt and pepper, to taste
4 -6 boneless chicken breasts

Combine spinach, garlic, tomatoes, cheese, and salt and pepper in a large bowl and mix well. Butterfly open each chicken breast and stuff with 1 to 2 Tb. mixture. Close the breasts and secure with toothpicks. Arrange chicken breasts in a greased pan and top with remaining spinach mixture. Bake at 425 degrees for 25 - 35 minutes.

(I like to marinate the chicken in Italian Dressing beforehand - it gives it more flavor. I also add extra cheese on top during the last five minutes of baking. Delicious served with pasta!)

Berry Good Crisp

This berry crisp is so good. Goodness it is good. I made it on a whim one afternoon and I have been hooked on it since.

Ingredients:
4 cups fresh or frozen mixed berries
1/4 cup white sugar
2/3 cup flour
2/3 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup butter

Directions:
Preheat oven to 350°.
In a medium bowl, gently toss together berries and white sugar; set aside.
In a separate bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Pour berries into baking dish. Sprinkle crumble mixture over the berries.
Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.

Enjoy

Artichoke Chicken

Ingredients:

1(15oz) can artichoke hearts, drained and chopped

3/4 c. grated parmesan cheese
3/4 cup mayo (can substitute half mayo with sour cream)
1 pinch garlic pepper

4 chicken breast halves

Directions:
Preheat oven to 375. In bowl mix artichoke hearts, cheese, mayo, and garlic pepper. Place chicken in greased baking dish and cover with artichoke mixture. Bake uncovered for 30 min in preheated oven.

5 MINUTE CHOCOLATE MUG CAKE

This is the most dangerous cake recipe. Why? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night! 4 Tbsp flour
4 Tbsp sugar
2 Tbsp cocoa
1 egg
3 Tbsp milk
3 Tbsp oil
3 Tbsp chocolate chips
a small splash of vanilla extract
1 large hot chocolate mug

Add dry ingredients to mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.

Put your mug in the microwage and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little and tip out onto a plate.

EAT! (this can serve 2)

Chocolate Bundt Cake

This dessert has become famous with the girls at 240. The recipe is from my roommate Elizabeth and we love her for it!

1 pkg. devil's food chocolate cake mix
1 pkg. instant jello chocolate pudding
1 (8-oz.) sour cream
1/2 c. oil
1/2. c. warm water
4 eggs
1 small package chocolate chips

Mix together 2-3 minutes. Fold in chocolate chips. Place in greased bundt pan. Bake at 350 for 50 minutes. Sprinkle top with powdered sugar. Enjoy

Gaynote Cookies

Funny name for these cookies but I'll explain. Years ago in Primary, 9-year old girls were Gaynotes, 10-year olds were Firelights, and 11-year olds were Merrihands. My Mom was the Gaynote teacher and made these cookies. They're my favorite sugar cookies and I've made them for years! I went to make some for Valentines Day and couldn't find the recipe!! Panic!! I thought maybe I had copied it and given it to Emily but she didn't have it. More panic!!! But, thankfully, I had given a copy to Melissa!!! Whew! And just so I don't run the risk of ever losing it again I'm putting it here and expect all of you to keep it for me just in case. :cD

GAYNOTE COOKIES

2 cups shortening
2 cups sugar
2 eggs
1 tsp salt
4 1/2 cups flour
4 tsp baking powder
1 or 2 Tbsp milk
1/2 tsp nutmet

Cream shortening & sugar. Add beaten egg and mix well. Sift dry ingredients together. Add to creamed mixture, alternating with milk. Add vanilla and mix thoroughly. Chill dough. Roll 1/4" think on floured surface. Sprinkle with sugar if desired.

Bake at 375º for 10-15 minutes.

Strawberry Chocolate Salad

2 bags of lettuce-1 romaine and 1 spring mix
1 carton sliced fresh strawberries
1 bag of heath candy bar chips

Dressing:
1 cup mayo
1/2 cup milk
1/2-2/3 cup sugar
1/4 cup white vinegar
1 T. poppyseeds

Chill dressing and put it on right before serving

Bacon Wrapped Water Chestnuts

This is one of Aunt Katherine's recipes. I love them! So does everyone else I know.

3 cans whole water chestnuts, cut the large ones in half
1 lb bacon cut into 1/3's
1 cup ketchup
1 cup sugar
1/2 cup vinegar

wrap bacon around water chestnuts, secure with a toothpick, bake at 350 for 30 minutes, remove from oven, drain off fat, pour sauce made from ketchup, sugar, and vinegar over the chestnuts, bake for 30 minutes more

this recipe makes appx. 2 9x13 size pans

Zesty Shrimp and Pasta

Ingredients:
8 oz. linguine, uncooked
3/4 cup zesty italian dressing, divided
2 cups sliced mushrooms
1 can (14 oz.) quartered artichoke hearts, drained
1 lb. uncooked cleaned large shrimp
1/4 cup grated parmesan cheese

Directions:
Cook pasta as directed on package.
Meanwhile, heat 1/2 cup of the dressing in large skillet on medium heat. Stir in mushrooms and artichokes; cook 3 min stirring occasionally. Add shrimp and stir. Cook 2 min. or until shrimp are pink and vegetables are tender, stirring occasionally.
Drain pasta; return to pot. Add shrimp mixture and remaining 1/4 cup dressing; toss lightly. Sprinkle with cheese.

Enjoy!

*chicken can be substituted for the shrimp

Reindeer Cookies

Aren't these cute! You can use your favorite peanut butter cookie recipe or here's mine:

1/2 cup butter
1/2 cup peanut butter
1 cup sugar
1 egg well beaten
1 1/4 cups flour
3/4 tsp soda
1/2 tsp baking powder
1/4 tsp salt.

Cream together the first three ingredients. Add well-beaten egg. Sift and add the rest of the ingredients. Shape into balls and flatten with fork dipped in sugar. Nuts are optional. Bake at 350 for 10-12 min.

For the reindeer cookies -- shape into a 7 1/2 in. roll; wrap in plastic wrap. Refrigerate for 1 hour. Unwrap and cut into 1/4 in. slices. Place on ungreased baking sheets. Using thumb and forefinger, make a slight indention one third of the way down the sides of each slice. Press in mini pretzels for antlers, chocolate chips for eyes, and a red hot for the nose. Bake at 350 for 10-12 minutes or until light brown. Remove to wire racks to cool.

Grandma Great's English Toffee

Yum! This is my first batch of Grandma Great's english toffee this Christmas. I love to remember the afternoon Jen and I spent in her kitchen learning directly from the master how to make this delicious treat, a favorite of mine for years. Probably since Ruth married Ryan 47 years ago! 1/2 cup water

1/2 cup karo syrup

2 1/2 cups sugar

2 cups almonds, slivered

1 lb. butter -- cut it into the pan

Boil these ingredients until the almonds are about the color of a paper bag!

Spread on a large cookie sheet.

Break a large hershey bar on top and let it melt, then smooth it all over the toffee.

Cover with chopped walnuts.

Score into squares with a pizza wheel. Let it cool overnight. Enjoy!

Christmas Candycane Oreo's

1. Melt a bag of white chocolate chips (in the microwave)
2. Dip half of the new Candycane Oreo's in the chocolate
3. Sprinkle with the soft baking candycane bits

4. Enjoy but leave some for Santa

Annie's Sweet Potato Casserole

3 cups mashed canned sweet potatoes
1 cup sugar
1/2 cup margarine
2 eggs (beaten)
1 tsp. vanilla
1/2 tsp. salt
1/3 cup milk

Combine the above ingredients together and put in a 9 x 13 baking dish.

1/2 cup brown sugar
1/4 cup flour
2 1/2 tbsp. margarine
1/2 cup chopped pecans

Combine together and sprinkle on top. Bake for 30 minutes at 350 degrees.

Ham and Cheese Penne

Ingredients:
3 cups penne pasta
3 Tbsp. butter
3 Tbsp. flour
1 cup milk
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 cup whipping cream
1 pound cooked ham, cubed
2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
1/2 cup garlic bread crumbs (optional)

Directions:
Cook penne according to package directions. Melt butter, stir flour into butter while cooking until a smooth paste forms. Slowly stir in milk. Cook and stir over medium heat until thickened and bubbly. Add paprika, salt, pepper, and cream, and continue cooking and stirring until thickened. Stir in ham, mozzarella cheese, and penne. Turn into a greased 9 x13 pan. Sprinkle with parmesan cheese and bread crumbs. Broil for 5 minutes or until it starts to turn a golden brown on top.

Layered Bean Dip

First Layer
Mix together and spread in an 8 x 8 pan:

1 can refried beans

1/4 c. salsa

Second Layer
Mix together and spread on top of bean mixture:
4 oz. cream cheese
1/2 c. sour cream
1 tbsp. taco seasoning
1 clove finely chopped garlic

Third Layer
Sprinkle 1/4 c. cheddar cheese and bake at 350 degrees for 20 minutes. Then top with chopped:
Tomatoes
Green onions
Olives
Cilantro
Avocado

Serve with tortilla chips. Yum!

Turtle Pumpkin Pie

Ingredients:

1/4 cup plus 2 Tbsp. caramel topping, divided

1 graham cracker crust

1/2 cup plus 2 Tbsp. pecan pieces, divided

1 cup cold milk

2 pkg. (4 serving size) Jell-o instant vanilla pudding

1 cup canned pumpkin

1 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1 tub (8 oz) container of Cool Whip

Directions:

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

Beat milk, dry pudding mixes, pumpkin, and spices with whisk until blended. Stir in 1 1/2 cups whipped topping. Spread into crust. Top with remaining whipped topping. Refrigerate for 1 hour. Top with remaining pecans and drizzle remaining caramel with a fork before serving.

This is yummy!

Apple Mallow Salad

Ok, ok . . . it's time I blog a recipe. So here's a yummy refreshing fruit salad. I made it today for a bridal shower and there weren't any left-overs, darn it. I like to make it for Thanksgiving, too -- although e.j. doesn't like it because it has marshmallows.

1 can (20 ounces) crushed pineapple
1/2 cup sugar
1 tablespoon flour
1 to 2 tablespoons vinegar
1 egg, beaten
1 carton (12 ounces) frozen whipped topping, thawed
2 medium red apples, diced
2 medium green apples, diced
4 cups miniature marshmallows
1 cup honey-roasted peanuts

Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, flour, vinegar and reserved juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; cool.

Fold in whipped topping. Fold in the apples, marshmallows, and reserved pineapple. Cover and refrigerate for 1 hour. Just before serving, fold in the peanuts.

Yield: 16-20 servings

Fried Green Tomatoes

I've heard of fried green tomatoes before, and I've even heard of people who like them, but it always just seemed wrong to me. Eating green tomatoes??? However, in order to save the tomatoes from freezing in my mom's garden I rescued them and decided to fry up those not-yet-ripe fruit! I found this really easy recipe and tried it out. I liked them! I might even have them again someday! I tried them with and without marinara sauce--they're definitely better with. They're really easy. A little time-consuming, but if you've never tried them, you should. Bon appetit!




Ingredients

3 medium, firm green tomatoes
1/2 cup all-purpose flour
1/4 cup milk
2 beaten eggs
2/3 cup fine dry bread crumbs or cornmeal
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Method

1 Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt and pepper. Let tomato slices stand for 15 minutes. Meanwhile, place flour, milk, eggs, and bread crumbs in separate shallow dishes.

2 Heat 2 Tbsp of olive oil in a skillet on medium heat. Dip tomato slices in milk, then flour, then eggs, then bread crumbs. In the skillet, fry half of the coated tomato slices at a time, for 4-6 minutes on each side or until brown. As you cook the rest of the tomatoes, add olive oil as needed. Season to taste with salt and pepper.

Un-Fried French Fries

Ingredients:

1-1/2 lb. baking potatoes (about 3 medium)
1/4 cup KRAFT Light House Italian Dressing
1/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping

Instructions:

PREHEAT oven to 425°F. Wash potatoes; pat dry with paper towels. Cut into 1/4-inch thick strips; transfer to large bowl. Add dressing and grated topping; toss well.
ARRANGE potatoes in single layer on large baking sheet sprayed with cooking spray. Spray potatoes with cooking spray.
BAKE 12 min. Turn potatoes over with large spatula. Continue baking 10 to 12 min. or until golden brown and crisp.

These fries are so good and guilty free! Enjoy

Yummy Rasperry cake

Make 1 white cake mix as directed in a 9 x 13 pan. As soon as you take it out of the oven, poke holes in it with the end of a wooden spoon. Pour 1 can sweetened condensed milk over the top so it drains into the holes. Then spread one can rasperry pie filling over the top. After it cools a little, cover with whipping cream and then refrigerate. It is so moist and delicious.....one piece isn't enough!