Jenn's Pepperjack Potatoes

Ingredients:

30 oz. bag of shredded hashbrowns

8 oz. Pepperjack cheese

1 tsp crushed garlic

1 1/2 cups milk

1 can cream of chicken soup

2 Tbsp melted butter

1 1/2 tsp salt

1/2 tsp pepper

Fontina cheese (can substitute with Swiss)

Directions:

In one bowl, combined thawed potatoes, garlic & shredded Pepperjack cheese.  In another bowl, combine milk, cream of chicken soup, melted butter , salt & pepper.  Mix well.  Pour mixture over potatoes.  Mix well.  Pour mixture into lightly greased 9x13 dish.  Bake @ 350 for 45-50 min.  For the last 20 min, top with shredded Fontina (or Swiss) & finish baking.

Mom's delicious potato salad

2 pkgs of microwave new potatoes

1/2 cup mayo.                                                 T means tablespoon

2 or 3 T mustard

1/2 cup sour cream

3 or 4 T dill relish (not sweet)

1/2 red onion finely chopped

2 boiled eggs

1or 2 T apple cider vinegar (I love the flavor this gives it)

1/2 cup celery (optional) 

Salt, pepper, & seasoning salt to taste

(Add more mayo or s.c. If it is too dry)

Easy Pizza Crust

INGREDIENTS:

1 (.25 ounce) package active dry yeast 1 teaspoon white sugar 1 cup warm water (110 degrees F/45 degrees C)

2 1/2 cups bread flour 2 tablespoons olive oil 1 teaspoon salt

DIRECTIONS:

1.	Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2.	Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
3.	Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

Catherine's Pumpkin Bundt Cake

1 box yellow cake mix

1 pkg. instant butterscotch pudding

1/4 c oil

1/4 c water

2 t pumpkin pie spice

1 c canned pumpkin

4 eggs

Bake at 350 for 50-55 minutes.

Icing:  

1 c brown sugar

1/4 c heavy cream

1/4 c butter

dash of salt

Heat together.  Add:

1 c powdered sugar

Spread on cake.  

Sift powdered sugar because otherwise there are always little lumps.

Cranberry and feta salad

INGREDIENTS

• 2-3 cups spring mix salad
• 1 cup sugar coated pecans
• 1 cup craisins
• 1 cup crumbled feta
• . CREAMY BALSAMIC VINAIGRETTE . .
• 4 cloves garlic grated
• 3 Tbsp. mayonnaise
• 2 Tbsp. lemon juice
• 2 Tbsp. sugar
• 1 Tbsp. Dijon Mustard
• 2 tsp. Morton's Nature seasoning
• 1 1/2 tsp. salt
• 1/4 cup balsamic vinegar
• 3/4 cup extra virgin olive oil

INSTRUCTIONS

1. In a large bowl or on a large plate, lay out spring mix salad. Top with sugar coated pecans, craisins crumbled feta.
2. You could use a store bought Creamy Balsamic Vinaigrette or you can make the recipe above by whisking together garlic, mayo, lemon juice, dijon mustard, sugar, Nature's Seasoning, and salt until well combined. Add the balsamic vinegar and whisk well. Slowly add in the olive oil (while whisking).
3. Pour dressing over prepared salad and enjoy! Refrigerate any leftover dressing.

Spicy Chicken Rigatoni

SPICY CHICKEN RIGATONI

adapted from a recipe by Kerry Hicks

1/4 cup of olive oil

1/2 tbsp. crushed red pepper {less if you aren’t a fan of hot & spicy}

1/8 tsp. salt

1/8 tsp. ground black pepper

3-4 cloves garlic, chopped

2-3 chicken breasts, sliced

3/4 cups marinara sauce {I used Paul Newman’s Marinara}

1/2 cup alfredo sauce {I used Bertolli}

2 tsp. butter

1/4 cup frozen peas, thawed {I would HIGHLY suggest using more if you’re a fan!!}

1 lb. rigatoni, cooked according to package directions

Shaved parmesan cheese {optional}

Here’s what you’ll need to get started:

First things first.  Cook the rigatoni according to package directions.  Meanwhile, slice the chicken.  I *think* I used 2 breasts…maybe 3.  But they weren’t very big!!  Use more or less depending on your preference!

In a large skillet, heat olive oil over medium heat.  Add red pepper, salt, pepper, and garlic. Saute it long enough to let it caramelize and get your kitchen smellin’ all yummy. 

Now add the chicken and saute until cooked through…about 5-10 minutes, depending on the thickness of your slices. 

Once the chicken is cooked through, add the marinara to the skillet.  Mix with the chicken and then add in the alfredo.  Bring the sauces to a simmer and cook until the sauce has time to thicken just a bit.

Turn off the heat and add in the butter and peas.  While the original recipe called for 1/4 cup of peas, I can tell you that I definitely added more.  I don’t know why because peas aren’t my favorite veggie, but I couldn’t.get.enough of them in this dish!  I might have added a cup…maybe a cup and a half…of peas.  Next time I think I’d add even more!!!  Once the peas and butter are mixed well into the sauce, pour everything on top of the pasta and mix well.

Does it look amazing?!?!?  It SHOULD!!!  The flavors in this dish were OUTSTANDING!!!!!  And you know me…I LOVE a good pasta dish!!!I’m a GIANT fan of shredded parmesan…we always have some on hand…so that’s what I used to top it all off.  YUM.  You can add a few more sprinkles of crushed red pepper to your dish, but I don’t like things so spicy that I’m crying as I eat, so I left that addition out.

Fresh Corn Casserole

Ingredients

• 2/3 cups Heavy Cream
• 8 ears of corn, still in husks
• 3 Tablespoons Butter (salted)
• 1/2 teaspoon Salt To Taste
•  Ground Pepper To Taste

Preparation Instructions

Remove the corn from the husks. In a large, deep bowl, slice off the kernels of corn. With the dull side of the knife (or a regular dinner knife), press and scrape the cob all the way down to remove all the bits of kernel and creamy milk inside.

Add heavy cream, salt to taste, a generous amount of ground pepper and butter; mix well. Pour mixture into a baking dish. Bake at 350Fº for 30 to 45 minutes or until thoroughly warmed through.

Aunt Lynn's chocolate ice cream

24 oz. chocolate syrup
2 cans Eagle brand milk
whole milk
rock salt
ice

Sausage and Potatoes

1 package (at least 1 lb) of your favorite sausage links (johnsonvilles, evergood, generic smoked sausage, whatever you like. i used polish sausages, 4 to a pack)

4-5 decent-sized potatoes (i prefer yukon gold or red bliss)

1 small jar banana peppers

1-2 bell peppers, sliced

1 large onion, sliced

3 tbsp olive oil (yes, it has to be OLIVE oil)

salt & pepper

*optional — 2 tsp dried rosemary (bachelors, ignore this. your salt and pepper will be fine. i know that asking you to procure olive oil was already a stretch.)

*optional — tsp creole seasoning

Bake at 400 degrees for 35 minutes.

Monster Cookies

Ingredients Add to grocery list

1/4 cup raisins, optional
1/2 cup chocolate chips
1/2 cup multi-colored chocolate candies
1   stick butter, softened
1   12-ounce jar creamy peanut butter
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1 cup granulated sugar
1 1/4 cup packed light brown sugar
3   eggs
2 teaspoon baking soda
4 1/2 cup quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8-10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.

Healthy Southwest Stuffed Red Peppers

Healthy Meals Monday: Healthy Southwest Stuffed Red Peppers 

Ingredients:

For the filling:
1/2 lb lean ground turkey
1 can of black beans, rinsed and drained
1 can of sweet corn, rinsed and drained
1 large diced tomato
1 clove of garlic, minced
4 Tablespoons of chopped onion
3 Tablespoons of Taco Seasoning
1 Tablespoon of Cumin
salt to taste

For the peppers:
3 red bell peppers, cut in half lengthwise
1/3 cup reduced sodium, fat free chicken broth
9 tbsp shredded reduced-fat Cheddar cheese
1 tbsp chopped green onions

Directions:

In a large skillet brown the turkey and season with salt. When the turkey is starting to brown, add taco seasoning, onion and garlic. When turkey is cooked through add your black beans, corn, cilantro, diced tomatoes, and cumin. Mix well and simmer on low, covered for 10 minutes. Remove lid and cook for 5 to 10 more minutes until most of the liquid is gone.

Preheat oven to 350°. Cut peppers in half lengthwise, removing seeds and stem.

Place peppers, cut side up in an oven-proof dish. (I used a 9X13) Fill each pepper with 1/2 cup turkey mixture. Pour about 1/3 cup water or chicken broth on the bottom of the dish. Cover tight with foil. Bake 45 minutes, or until the peppers become soft.

Remove foil, top each with cheese and bake uncovered an additional 5 minutes. Top with green onions and serve with reduced-fat sour cream if you want.

Sausage Stuffed Zucchini Boats

JUL 5, 2013

Sausage Stuffed Zucchini Boats

Hope you all had a happy July 4th!! With zucchini season in full bloom, I thought I would revive this from the archives - one of my absolute favorites!! Enjoy!!

Summer zucchini hollowed out and stuffed with lean Italian sausage, then topped with marinara and cheese.

OMG! You guys are going to love these!

I've had this concept in my head for a while, but now that zucchini is in full season and my friend gave me some fresh from her garden, I put my idea to the test. The results were simply amazing, thumbs up all around, especially from my picky teen!

One boat fills me up, but you can enjoy two and still be in good shape. I love Polly-O part-skim mozzarella because it melts beautifully as you can see in the photo. I'm pretty picky about my Italian sausage, but I love al fresco's sweet Italian chicken sausage, you forget it's chicken while you eat it and it's 75% less fat that pork sausage, and it's gluten-free. Hope you enjoy.

Sausage Stuffed Zucchini Boats
Skinnytaste.com
Servings: 8 • Size: 1 boat • Old Points: 3 pts • Points+: 4 pts
Calories: 153 • Fat: 7 g • Protein: 12.8 g • Carb: 9 g • Fiber: 2 g • Sugar: 2 g
Sodium: 372 mg

Ingredients:

• 1 1/4 cups quick marinara sauce
• 4 (31 oz total) medium zucchini
• 1 tsp oil
• 1/2 small onion, finely diced
• 3 cloves garlic, crushed
• 1/2 cup diced red bell pepper
• 14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
• 1/2 cup part skim shredded mozzarella (Polly-O)
• 8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute. Remove from water.

Garlic Parmesan Pork Chops

What You'll Need:

• 4 (1/2-inch-thick) boneless pork chops
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup milk
• 2 tablespoons Dijon mustard
• 1 cup Italian-seasoned bread crumbs
• 1/4 cup butter, divided
• 1 1/2 teaspoon prepared minced garlic
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon chopped fresh parsley

What To Do:

1. Preheat oven to 375 degrees F. Coat a rimmed baking sheet with cooking spray. Sprinkle pork chops evenly with salt and pepper.
    
2. In a small, shallow bowl, stir together milk and mustard. Dip pork chops in milk mixture; coat in bread crumbs. Place pork chops on prepared baking sheet.
    
3. Bake pork chops 25 to 30 minutes, or until medium or desired doneness beyond that.
    
4. Melt 1 tablespoon butter in a saucepan over medium-high heat; add garlic and saute 2 to 3 minutes. Stir in cream and cheese; reduce heat to low, and simmer 3 to 4 minutes (do not boil). Whisk in remaining butter until melted. Serve over chops and garnish with chopped parsley.

Catherine's Peach Dessert

Crust:  Combine

2 c flour

1 c chopped pecans

1/2 c sugar

1 c softened butter

Mix well and bake at 350 on a cookie sheet for 15-20 minutes (or until golden brown), stirring once.  Let crumbles cool and then press into a 9x13 pan.

Cream cheese filling:

Mix with mixer

2  8oz packages cream cheese, SOFTENED

1 t almond extract

2 c powdered sugar

(I also whip up some whipped cream and fold it into the mixture for it to be lighter -- about 2 cups whipping creams with a few tablespoons sugar)

Spread over crumb crust and top with whatever fruit you like!