Thai Chicken Peanut Noodles

1 lb whole wheat thin spaghetti noodles
2 Tablespoons sesame oil
1 garlic clove, peeled
1 (1 inch) piece of fresh ginger, peeled
½ Cup smooth peanut butter
¼ Cup soy sauce
2 Tablespoons brown sugar
1 Tablespoon rice vinegar
1 scant teaspoon crushed red pepper flakes
1 Cup hot water
2 Tablespoons extra virgin olive oil
½ Cup finely chopped white onion
½ Cup finely chopped red or orange bell pepper
2½ - 3 Cups cooked, shredded chicken breast
¼ Cup finely chopped cilantro leaves
1/2 teaspoon salt, or to taste
¼ Cup dry roasted peanuts, chopped
2 Tablespoons sesame seeds (I just sprinkle some on top)

Cook chicken. Set water to boil and cook noodles according to package. Meanwhile, prepare the sauce in the food processor.

Place garlic and ginger in food processor until well chopped. Add peanut butter, sesame oil, soy sauce, brown sugar, vinegar and red pepper flakes. Pulse until well combined and slowly add hot water. Set aside.

Place olive oil in hot skillet over medium heat. Saute onion and bell pepper for 5 minutes or until softened. Stir in chicken breast, cilantro and salt. Stir until heated through.
Add sauce and chicken mixture to noodles. Toss to coat and garnish with peanuts and sesame seeds if desired.

Chicken & Bacon Pasta

This reminds me of a dish at Cheesecake Factory and we LOVED it!
serves 8 – 10

6 chicken breast halves
1 12-ounce bottle Lawry's Mesquite marinade (I just used a generic mesquite marinade)
1 pound bacon, cooked and diced
3 cups heavy cream
1 1/2 tablespoons pepper
3/4 cup butter
1 1/2 tablespoons minced garlic
3/4 cup grated Parmesan, plus more for the top
1 pound small cut pasta, cooked and drained
a few handfuls of frozen peas

Put the chicken breasts and the marinade in a Crockpot. Cook until chicken is done - about 3-4 hours on high or 5-6 hours on low. When cooked, cut the chicken into bite-sized chunks.
In a large pan, combine the cream, pepper, butter, garlic and Parmesan cheese. Whisk over medium heat until combined and thickened.

Combine the pasta, bacon, chicken and sauce. Toss in the frozen peas and stir to combine everything. Pour into a baking dish (you might need 2 dishes, because this makes A LOT!), top with more Parmesan, and cook in a 350F oven until the cheese is melted.

Black bean and corn salsa

1 can corn drained

1 can black beans drained and rinsed

1 can crushed pineapple drained

1 jalapeno sliced

fresh cilantro

fresh red pepper (opt. if they are in season)

Mix together and serve with tortilla chips. Its fresh, yummy, and easy!

Pumpkin Pie Milk Shake

1/3 C pumpkin, canned
1/4 - 1/2 C milk
1/4 t vanilla
1/2 t cinnamon
1 pinch cloves
1 pinch nutmeg
2 T brown sugar
2 C vanilla ice cream
a few graham crackers

Place all ingredients in blender. Start with 1/4 C milk and then slowly add more if needed or until desired consistency I used a little more than 1/4 cup.

Potato Slabs

3 russet potatoes
Salt, to taste
Black pepper, to taste
Paprika, to taste
1/3 cup Colby-jack cheese ( I used whatever I had on hand)
5 slices of bacon, cooked and diced
Green onions for garnish, if desired
Sour cream, if desired


Preheat oven to 375. Clean and scrub potatoes well. Slice the potatoes into 1/4" thick slices Be sure to error on the thicker side or they'll end up too crispy). Place potatoes on lightly buttered baking sheet and season each side with salt, black pepper, and paprika. Cook for 30 minutes. Flip potatoes over and cook for an additional 15 minutes.2. Remove pan from oven and place a pinch of cheese and bacon on top of each potato slab. Return the pan to the oven and cook until cheese is melted and bubbly, about 10 minutes. Serve with green onions and sour cream, if desired.

Chicken Caesar Pasta

16 oz. box rotini
2 boneless chicken breasts
1 bottle Cardini's original Caesar dressing
1 Tbsp. crushed garlic
1 Tbsp. olive oil
1 pint cherry tomatoes
2 Tbsp. Mrs. Dash seasoning
1/3 red onion, chopped

Cook pasta and drain. Cut chicken into bite-size pieces and stir-fry in garlic & oil. Mix chicken in with the pasta. Add dressing, onion, and Mrs. Dash. Garnish with cherry tomatoes (optional: cut them in half).

Butterscotch Apple Dip

1 can. sweetened condensed milk
1 c. butterscotch chips
1/4 tsp. salt
2 tsp. white vinegar
1/2 tsp. cinnamon

In a saucepan over low heat, combine sweetened condensed milk, butterscotch chips, and salt. Cook & stir until melted. Remove from heat. Stir in vinegar & cinnamon. Serve warm.

White Chocolate Cinnamon Pretzels

9-10 cups of pretzels
1/2 cup oil
1/3 cup sugar + 1 1/2 tsp cinnamon
1 cup white chips
1 Tbsp oil or shortening

Pour pretzels into large microwave safe bowl and drizzle with oil. Stir to coat. Add cinnamon sugar mixture and stir till all pretzels are evenly coated. Cook in microwave for about 3 minutes, stirring every 60 seconds. Spread into a single layer on waxed paper or cookie sheets. Let cool. Melt together white chips and oil till smooth, drizzle over pretzels. Let cool till chocolate is set.

Hot Vanilla

1/2 cup of whip cream
1 tablespoon of chocolate syrup
Dash of cinnamon
1 cup of milk (per hot vanilla)
2 teaspoons of sugar (per hot vanilla)
1/2 teaspoon of vanilla extract (per hot vanilla)

1. Start with the topping. In a medium bowl, whip 1/2 cup of whipping cream until it's frothy. Add 1 tablespoon of chocolate syrup and a dash of cinnamon, then continue to whip the mixture until everything is well blended. Makes enough to top about 6 drinks.

2. For each hot vanilla, microwave 1 cup of milk and 2 teaspoons of sugar in a mug for 90 seconds. Stir in 1/2 teaspoon of vanilla extract. Top with a dollop of chocolate cream, and a dash of cinnamon.

Peach Pleasure Fruit Salad

1 can (21 ounces) peach pie filling
1 cup fresh peaches (optional)
3 firm bananas, sliced (optional)
2 cups strawberries, halved
1 cup seedless grapes

In a large salad bowl, combine all the ingredient . Refrigerate until serving. Yield: 6-8 servings.

Stuffed Mushrooms

1/2 c. mayo
1 c. grated cheese
1/2 c. cooked bacon, crumbled
15-30 fresh mushrooms with stems removed

Mix first three ingredients together then stuff each mushroom with approx. 1/2 teaspoon of the mixture. Bake 350 degrees for 20 minutes

Roasted Parmesan Potatoes

4 medium potatoes, scrubbed or peeled
1 Tbsp olive oil
2 Tbsp grated Parmesan cheese
2 tsp dry parsley
1/2 tsp garlic powder
1 tsp salt
1/4 tsp cayenne pepper
1/4- 1/2 tsp paprika (optional)

Cube potatoes and toss with oil. Combine remaining ingredients and add to potatoes. Toss till evenly coated. Spread potatoes on a greased cookie sheet. Bake at 450 for about 25 minutes,place the cookie sheet on the very bottom oven rack turning occasionally.

Pecan Crusted Salmon

4 medium salmon fillets
1-2 cups milk
1/2 cup finely chopped pecans
1/4 cup flour
2 Tbsp brown sugar
1 tsp seasoning salt
1/2 tsp pepper

Soak salmon in milk at least 10 minutes. Drain. Mix remaining ingredients. Dip salmon in pecan mix, then brown all sides in a small amount of oil. Place on cookie sheet and bake at 400 for about 15 minutes or until fish flakes easily. Drizzle with lemon juice & serve.

Pumpkin Chocolate Chip Cookies

• 1 cup canned pumpkin
• 1 cup white sugar
• 1/2 cup vegetable oil
• 1 egg
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon milk
• 1 tablespoon vanilla extract
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts (optional)
DIRECTIONS
1. Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well.
2. Add vanilla, chocolate chips and nuts.
3. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.

If you are really in the mood for sweet, try this frosting recipe on top, I love it!

Cinnamon Cream Cheese Frosting Recipe

• 8 oz cream cheese, room temperature
• 1/4 C (half stick) butter, room temperature
• 1 t vanilla extract
• 2 t cinnamon (add more to taste)
• 2-3 C powdered sugar (add more or less to make it a stiffness that you like)
1. Mix cream cheese and butter well.
2. Add vanilla and cinnamon.
3. Add powdered sugar.

Smothered Chicken and Brown Rice

4 slices OSCAR MAYER Bacon, chopped

4 small  boneless skinless chicken breast halves (1 lb.)

4 large carrots (1 lb.), thinly sliced

1 large  onion, chopped

1 cup fat-free reduced-sodium chicken broth, divided

2 oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed

3 cups hot cooked brown rice

Make It!

COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.

ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (165ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.

STIR in broth and Neufchatel; cook, uncovered, 2 min. or until Neufchatel is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.

from Food and Family-- Fall 2009 Issue

Pizza Bites

from http://monumentrecipes.blogspot.com/

You will need:
1 can of pizza dough
Mozzarella cheese
Parmesan Cheese
Olive Oil
Garlic Powder
Italian seasoning
Pizza toppings of your choice! (pineapple, pepperoni etc)

Preheat oven to 425 degrees (go by what the pizza dough can says)

Get a greased  pan ready

Unroll pizza dough on floured surface flatten so its where you can cute about 24 squares.

Use a pizza cutter to cut them.

Place cheese and your choice of toppings on each square. (Use your best judgement, just remember they have to be able to close them all the way)

You don't put the marinara inside, it is for dipping!

Then you take each square and pinch the corners together, which is perfect for little fingers!

Put them upside down in the greased pan.

When they are all done, brush olive oil over the top of them (refer to the 1st picture), then sprinkle Italian seasoning, Parmesan cheese, and garlic over the top of the balls. (I just eyed this part it was easier than measuring)

Cook for 15-20 min. Watch them closely though check after the first 10 min's. Serve with warmed marinara sauce!

Strawberry Rhubarb Freezer Jam

5 c. chopped rhubarb (I like mine pureed), 5 c. sugar, 1 c. water
Cook until tenter (approx 15 min.)

Add 1 can pureed strawberry pie filling (21 oz.), 6 oz. pkg. strawberry jello. Stir until dissolved.

Pour into hot sterile jars, turn upside down for 15 min. Turn right side up to cool. Store in Freezer.

4th of July Fruit Salad

This salad is perfect for the 4th of July, or just a refreshing summer salad.

Mix Watermelon, Bluberries & Strawberries for a perfect refreshing fruit salad.

Caramel Apple Salad

1 (8-ounce) container frozen whipped topping, thawed

1 (4-ounce) package instant butterscotch pudding mix

1 (8-ounce) can crushed pineapple with juice

3 cups diced apples

1 cup pecan chips

1 cup miniature marshmallows

Mix butterscotch pudding and crushed pineapple

with juice.

Add in Cool Whip.

Fold in apples, & marshmallows.

Top with pecan chips.

Keep in refrigerator until ready to serve.

Serves 6.

Parmesan Garlic Zucchini

Peel and slice zucchini in small pieces into a microwave safe bowl. Add one minced garlic clove, a little butter, water, and salt and pepper. Cover with plastic wrap and cook 3-4 minutes until tender but not too mushy and top shredded parmesan.