Chicken and Asparagus Roll-ups

1/2 cup Italian bread crumbs

1/2 cup shredded Parmesan cheese

1/2 tablespoon season salt

1/2 tablespoon grated Parmesan cheese

4 boneless skinless chicken breast

asparagus

1/2 stick butter

Mix first 4 ingredients in a small bowl and set aside

Wash chicken and pat dry. Cut in half and pound flat

Snap ends of asparagus and place in boiling water for 2 minutes. Drain and rinse in cold water

Melt butter, dip chicken in butter, then roll one side of chicken in bread crumb mixture

Place 4-5 asparagus on chicken, then wrap chicken around asparagus

Place in a grease 9x13 pan and bake at 350 for 25-30 minutes

**may serve with hollandaise sauce**

Zucchini Lasagna

Ingredients:
3 medium zucchini, ends removed
1 cup fat-free ricotta cheese
2 large egg whites or 1/4 cup liquid egg whites
1 tsp. chopped garlic
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided1
1/2 cups chopped mushrooms
2 cups chopped spinach
3/4 cup fat-free sour cream
4 wedges The Laughing Cow Ligh Creamy Swiss cheese
4 tbsp. reduced-fat Parmesan-style grated topping, divided
4 sheets oven-ready lasagna noodles 1/2 cup shredded part-skim mozzarella cheese
Optional: additional salt and black pepper

Directions:

Preheat oven to 425 degrees. Slice zucchini in half widthwise, and then slice each half lengthwise into 1/4-inch thick strips. Set aside. In a medium bowl, combine ricotta cheese, egg whites, garlic, oregano, basil, 1/8 tsp. salt, and 1/8 tsp. black pepper. Stir well and set aside.Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushrooms and, stirring occasionally, cook until softened, about 4 minutes. Add spinach and cook until spinach has wilted and excess moisture has evaporated, about 2 more minutes. Remove skillet from heat and let cool. Blot away excess moisture from veggies, using paper towels. Transfer contents to the bowl of ricotta mixture and set aside.Re-spray skillet and return to medium-high heat. Working in batches, cook zucchini until softened, about 2 minutes per side; remove skillet from heat and re-spray between batches. Set zucchini aside.To make the sauce, in a microwave-safe bowl, combine sour cream with cheese wedges, breaking cheese wedges into pieces as you add them. Stir in 2 tbsp. Parm-style topping, remaining 1/8 tsp. salt, and remaining 1/8 tsp. black pepper. Microwave for 30 - 45 seconds, until very warm. Stir until smooth and set aside. Spray an 8" X 8" baking pan with nonstick spray. Evenly place 1/3rd of the cooked zucchini strips on the bottom. With a spoon or spatula, spread half of the ricotta-veggie mixture on top. Evenly top with 2 lasagna sheets, followed by 1/3rd of the sauce.Repeat layering with the same amounts of zucchini, ricotta-veggie mixture, lasagna sheets, and sauce. Evenly top with remaining zucchini, followed by remaining sauce. Sprinkle with mozzarella and remaining 2 tbsp. Parm-style grated topping.Bake in the oven for 25 - 30 minutes, until cheese starts to brown.If you like, season to taste with additional salt and black pepper.

Tortellini Spinach Bake in Creamy Lemon Sauce

This recipe is super fast and soooooooooo good.
Recipe by Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees. Fill a large stock pot with water and bring to a boil. Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat. Cook until crisp. Remove bacon from pan with slotted spoon and set on paper towels to drain. Reserve two tablespoons bacon drippings in pan and discard the rest. Add garlic to pan and cook until fragrant and tender, about 1 minute. Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth. Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon. Then cut lemon in half and remove juice. Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce. (Note: I really love lemon so I added this to my tastes. If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) . Continue to stir until thickened, 2-3 minutes. Remove from heat.

Drain tortellini and place back in stock pot. Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture. Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Add sauce and gently stir to combine. Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout. Remove from oven and cool for 10 minutes before serving.

Beef Empanadas with Black Bean Dipping Sauce

While not the Argentine version - this one comes from the Caribbean (Turks and Caicos) - this is a stinkin' delicious recipe for empanadas.

From Bon Appetit

Beef Empanadas

1 Tbsp. olive oil

1/2 lb ground beef

3 large garlic cloves, chopped

1 Tbsp tomato paste

1 tsp. ground cumin

1/4 tsp cayenne pepper

1/3 cup chopped fresh cilantro

Kosher salt and freshly ground black pepper

Empanada shells (you can get these frozen at any latin food store)

3 large egg yolks, beaten (for glaze)

Dipping Sauce

1 15 oz can black beans, drained, rinsed

1 cup sour cream

2 Roma tomatoes, seeded, chopped, divided

2 large scallions, chopped, divided

Kosher salt and freshly ground black pepper

BEEF EMPANADAS

Heat oil in a medium skillet over medium-high heat. Add beef and garlic; cook, stirring often and breaking into small pieces with a wooden spoon, until beef is cooked, about 3 minutes. Add tomato paste, cumin, and cayenne. Reduce heat to medium; cook, stirring often, about 4 minutes. Add cilantro, season to taste with salt and pepper. Let filling cool to room temperature.

Preheat oven to 375. Spoon filling into empanada shells. Fold edges over and press to seal. Brush tops with egg yolk glaze. Bake until tops are puffed and golden brown.

DIPPING SAUCE

Meanwhile, puree beans and sour creme in a blender until smooth. Transfer to a medium bowl. Stir in half of tomatoes and half of scallions. Season to taste with salt and pepper. Sprinkle remaining tomatoes and scallions over.

Peanut Butter Cookie Heaven

These come from my dear friend Christine. I've never actually made them (you know that I'm probably going to run right over to the store after work to pick up the ingredients to make them), but everything that Christine has ever made has been delicious and I have no doubt that these will be finger lickin' good.

½ cup unsalted butter

½ cup creamy peanut butter

½ cup sugar

½ cup brown sugar

1 egg

½ teaspoon vanilla

1 ½ cup flour

¾ teaspoon baking powder

1/3 teaspoon salt

Take dough in your hand and roll into a ball and place on a baking sheet lined with wax paper or a silpat

Bake at 375 for 8-10 minutes or until “almost done”

*while cookies are baking, cut large marshmallows in half or jumbo marshmallows in thirds and set aside*

When cookies have just barely turned golden brown, remove from oven and place sliced marshmallow sticky side down onto a cookie. Put baking sheet back in oven for 2/3 minutes or until the marshmallows have slightly melted. Once removed, take a spatula and press down slightly on the marshmallow. Melt chocolate chips (the good quality kind) in microwave in 15 second intervals until smooth. Take a spoonful and gently spread on top of marshmallows and let cookies cool on a cooling rack.

Apple Dumplings

I've made these 3 times in the last 4 days. That tells you how delish they are. Don't knock the recipe by the Mountain Dew and packaged dough until you've tried it. Your life will never be the same. Seriously.

Ingredients

- 2 cans of crescent rolls

- 4 Granny Smith apples, peeled, cored, and cut into 8ths

- 1 cup butter

- 1 1/2 cup sugar

- 1 teaspoon vanilla

- 1 can Mountain Dew

- cinnamon

Directions

- Preheat oven to 350 degrees. Spray 9x13 pan with non-stick cooking spray.

- Open the cans of crescent rolls and divide along perforations, giving you 16 total pieces of dough

- Place 2 of the apple slices on a piece of crescent roll dough, roll it up, place in the pan.

- Repeat until all of the apple slices and dough is used.
- Pour Mountain Dew on top of everything.

- Sprinkle with cinnamon

- Bake at 350 for 40 minutes

- Prepare to eat lots and lots of these. You will probably fall in love.

Orange Brownies

Thanks Paula Deen for this little slice of heaven!

Ingredients

• 1 1/2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 4 eggs
• 2 teaspoons pure orange extract
• 1 teaspoon grated orange zest
• 1 recipe Orange Cream Cheese Frosting, recipe follows

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Orange Brownies:

Stir together flour, granulated sugar, and salt in a bowl. Add butter, eggs, orange extract, and orange zest. Using a handheld electric mixer, beat until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set. Remove from oven, allow to cool and pierce entire cake with a fork. Spread the Orange Cream Cheese Frosting over completely cooled brownies. Cut into squares.

Orange Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 4 tablespoons softened butter
• 1 (1-pound) box confectioners' sugar
• 2 tablespoons orange zest
• 2 tablespoons orange juice

In a large mixing bowl, whip the butter and cream cheese together with a hand-held electric mixer. Gradually beat in the confectioners' sugar until it is all combined and smooth. Beat in the orange zest and juice. Spread over brownies.

Buttermilk Syrup

Ingredients:
1 stick butter
1 Cup sugar
1 Cup buttermilk
1 T. vanilla
1 T. corn syrup
½ tsp. baking soda

Bring first five ingredients to a boil.
Add in baking soda.
Boil for 10 seconds then remove from heat immediately to avoid boil over.

Best Stuffing You Will Ever Eat...SERIOUSLY!!!

Ingredients

1 1/2 pounds sweet Italian sausage cooked and drained

2 tablespoons olive oil

1 extra-large yellow onion, chopped

7 large celery ribs, chopped

4 garlic cloves, minced

6 ounces pancetta, diced

6 cups day-old, finely diced French bread

3 cups crumbled unsweetened cornbread

1/2 cup butter, cubed, cold

1 tablespoon ground sage

1 1/2 tablespoons poultry seasoning

1 teaspoon salt

2 cups shredded mozzarella cheese

1 cup Parmesan cheese

1 cup toasted pine nuts

4-5 cups chicken or turkey broth

2 tablespoons chopped fresh sage

large Parmesan shavings

Directions

Heat oil in large skillet on medium. Saute pancetta for 2 minutes.

Add onion and celery and cook until translucent. Add garlic and cook another 3 minutes.

Mix together breads and 3/4 cup toasted pine nuts in a large mixing bowl. Add cheeses and cooked sausage to the breads. Mix together with the dried seasonings. Add sauteed veggies with any pan drippings.

Slowly add broth and stir until mixed thoroughly. The consistency should not be soupy, but very moist. If not, add more broth. Test for saltiness and add a dash more if needed.

Place in an extra deep 9-inch-by-13-inch greased pan. Dot the top with the cubed butter and cover with foil. Bake at 375° for 45 minutes.

Remove foil and bake another 15 minutes or until slightly crusted on the edges.

Top with remaining toasted pine nuts and chopped fresh sage. Add shaved cheese just before serving.

Cinnamon Applesauce Jello

1/3 cup red hots

½ cup hot water

1 pkg (sm) cherry jello

1-16 oz can applesauce

Over medium heat dissolve red hots in hot water. Add jello, stir until dissolved. Stir in Applesauce. Chill until set.

*I always double it

Mandarin Salad

Mandarin Salad

Disclaimer: I'll give you the actual recipe listed in the cookbook, but with my exclusions crossed out and my notes in italics. Also, my ratios of toppings to lettuce were heavily weighted on the fruit side…

2 quarts salad greens torn into pieces (a variety preferred)

2 to 3 ribs celery, cut on diagonal

1 can (8 ounces) Mandarin oranges, drained

2 to 3 green onions, cut on diagonal (use some of the green top)

1 cup grapes, any variety (those with seeds should be halved and seeds removed)

1/2 cup pecans, coarsely cut - My mom really likes these so you might, too. I’m just not a big fan of nuts…
strawberries

Dressing

2 tablespoons sesame seeds, toasted*

3 tablespoons sugar or honey

1 teaspoon monosodium glutamate (MSG) if you want cancer…

1 teaspoon salt

Pepper

¼ cup salad oil or vegetable oil if you don’t know what salad oil is…

2 tablespoons vinegar

Mix all ingredients together thoroughly. Dressing may be stored in refrigerator. Shake well before using.

*To toast sesame seeds: Measure seeds onto pie pan or baking sheet and place in 350-degree F. oven for about 10 4 minutes. Stir occasionally. You don’t want them brown, just golden.

Hot Cocoa Sticky Bundt

Ingredients

24 Rhodes Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup Stephen's Gourmet Hot Cocoa mix, (Dutch Milk Chocolate flavor)
1/4 cup pecans
2/3 cup toffee bits
1/2 cup butter, melted
1/2 cup packed brown sugar

Instructions

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. Dip each roll half in gourmet cocoa mix until well coated. Place in a large sprayed bundt pan, alternately with pecans and toffee bits. Sprinkle any remaining cocoa mix over rolls. Combine butter and brown sugar in a small microwave safe bowl. Microwave 30 seconds. Stir until completely combined and pour over rolls.

Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees for 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Corn Salsa

Ingredients:
1 can of corn, drained
1 can of black beans, drained and rinsed
2-3 chopped tomatoes, chopped small
1 bunch of cilantro, chopped small, no stems
1/2 to 1 bunch of chopped green onion, chopped small
1 envelope of Good Seasons italian dressing (any italian dressing
will work) mixed as per directions with oil, vinegar, and water
2-3 avocados, chopped small

Mix all of above ingredients except avocados.
Just before servings add avocados.
Mix and serve with tortilla chips. (I like the lime chips the best!)

Mama Lovejoy's Chocolate Chip Cookies

2 ½ c. old fashioned or quick oats

2 c. flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter (don’t use marg)

1 c. white sugar

1 c packed brown sugar

2 eggs

1 teaspoon vanilla

1 large bag milk choc. Chips

½ bag heath chips or skor chips

** Place small amount of oats in blender and process until powdered. Pour into separate bowl. Repeat process until all oats are powdered. Set aside

**Beat butter and sugars with electric mixer until light and fluffy. Blend in eggs one at a time and then add vanilla.

**Add baking soda and baking powder, salt. Mix—then add the powdered oats. Mix

**Add the chips

**Add the flour. You will probably only get about half of it mixed in with you electric mixer, the rest of the flour I mix in with a spoon or my hands

**Cover and refrigerate at least 4 hours…It is OK to leave overnight. Also remember to put your cookie sheets into the freezer.

**Form cookies into a ball about the size of a golf ball. Place about 2 inches apart on an ungreased cookie sheet. Bake at 375 for 12-15 min.. (Usually is 13 min. for me) Cool on cookie sheet for 1 min. Then remove. Remember to chill sheet each time. This is really the secret…Makes about 4 dozen.

Cafe Rio Shredded Pork

5-6 lb. boneless pork roast (I used half of a pork shoulder roast from Costco)
20 oz. Dr. Pepper or Coke
1 cup brown sugar
3/4 cup granulated sugar
1 clove garlic, minced
7 oz. can chipotle chili peppers in adobo sauce (I found them at Walmart in the Hispanic foods section)
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/8 - 1/4 tsp. cayenne (red) pepper

Cover the pork roast about halfway with water and cook in a crock pot on low for 12 hours - I put it in the night before and let it cook all night. Drain and shred the pork with 2 forks. Depending on how fatty your roast was, you may want to remove any big chunks of fat as you shred.
Mix the remaining ingredients together until the sugar is dissolved. You can leave the chipotle peppers whole as you mix them in (if you chop them up, it will make it super spicy, so do it if you love the heat).
Add to shredded pork and cook on low an additional 4-6 hours. My crock pot has a warm setting, so I cooked it in the sauce about 3-4 more hours (stirring occasionally) and then turned it to warm until we were ready to eat. I pulled out the big chunks of peppers before serving. Mine was thawed and cooked up really tender - I'm not sure what adjustments you would have to make to the cooking time if you put the meat in frozen.

Caramel Bars

¾ c butter

1 cup flour

1 cup oatmeal

¾ cup brown sugar

1 tsp baking soda

½ tsp salt

Mix together and pat ¾ of the mixture into a 9x13 pan. Bake for 9 minutes in a 350 degree oven.

Meanwhile melt In microwave, stirring frequently and not overcooking:

32 unwrapped square caramels

3 T milk

3 T butter

Pour caramel sauce over baked crust. Sprinkle with 1 ½ cups chocolate chips and crumble remaining crust mixture

over the top. Bake for 15 minutes longer at 350.

Do Not Overcook!

Cut into bars when cool

Green Bean Bundles

from Our Best Bites

1 lb. green beans with the ends snapped off (buy or pick about 1 1/2 pounds so you'll have 1 lb. after the beans' ends have been snapped)

8 slices lean, regularly sliced bacon

3 Tbsp. real butter (no substitutions!)

1 Tbsp. rice vinegar

1 Tbsp. white sugar

1 Tbsp. minced red onion

1 clove minced garlic

1/4 tsp. Kosher salt

Bring a large pot of lightly salted water to a boil.

If you're using fresh green beans, wash and snap the ends off. Discard any sickly looking, overly skinny, limp, or yucky-looking beans. When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled.

If you're planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Carefully bundle each pile of beans with one slice of bacon and return to the baking sheet. This step can be done up to a day ahead of time.

When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling. While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.

When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately

Flank Steak

1/2 C brown sugar
1/2 C olive oil
1/2 C soy sauce
1 C pineapple juice
1 T freshly grated ginger
4-5 garlic cloves, finely minced

up to 2 lbs flank steak

Combine first 6 ingredients for the marinade. Whisk together until combined. Remove 1/4 cup and set aside.

Score flank steak with a knife diagonally on both sides.

Place steak in large ziploc bag and pour marinade (excluding the 1/4 C you set aside) over it. Refrigerate 8 hours or overnight. Take out of fridge 30 minutes before grilling. Place steak on grill and cook for 5-10 minutes per side, depending on the size. Use the 1/4 C marinade you set aside to brush over steak in the last few minutes of grilling. Flank steak should still be pink in the middle when done.

Remove from grill and let stand for 5 minutes before cutting so the juices can redistribute. Always cut flank steak against the grain, in thin slices to serve.

Raspberry Cream Cheese Coffee Cake

1st Step:

• 2 1/4 cups unbleached white or whole wheat flour, sifted
• 3/4 cup white sugar
• 3/4 cup butter

2nd Step:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sour cream
• 1 large egg
• 1 teaspoon almond extract

3rd Step:

• 1/2 pound cream cheese, softened
• 1/3 cup white sugar
• 1 large egg

4th Step:

• 2/3 cup raspberry filling or seedless jam
• 1/2 cup almonds, sliced and toasted lightly

5th Step: Icing

• 1/4 cup powdered sugar
• 1/2 Tablespoon milk
• 1/8 teaspoon almond extract

Preparation:

• Preheat oven to 350 degrees F and prepare pans.
• Step One: Using an electric mixer fitted with the paddle attachment, mix flour, sugar and cool butter together until dry and it resembles fine struesel. Do not go any further than this. It should not clump up in a ball. Measure out 1 cup and set aside.
• Step Two: Using the same mixer bowl with the remaining struesel mix, add baking power, baking soda, salt and sour cream and blend well. Add egg from 2nd step and almond extract and beat only until batter is smooth. Do not over mix. Pat thick on the bottom of the springform pan and about 3/4 of the way up the sides. Clean mixing bowl.
• Step Three: Using the clean mixing bowl, beat cream cheese and sugar. Add egg and beat until light and fluffy. Pour into springform pans.
• Step Four: Spread 1/3 cup raspberry filling very gently over the cream cheese batter, being careful not to disturb it. Set aside. Mix almonds in with the 1 cup of streusel that was set aside at the beginning. Carefully sprinkle struesel over each coffee cake, spreading evenly. Place coffee cake in 350 degree oven and bake for 45-60 minutes or until middle seems set. Cool completely before removing ring. Carefully slide cooled coffee cake off bottom onto flat cake plate.
• Step Five: Mix icing ingredients together and drizzle over cooled cake.
• Refrigerate before slicing for best results.
• Makes one 9-inch coffee cake.

Marsala Chicken Breasts with Mushroom Cream Sauce

Ingredients:

4 boneless, skinless chicken breasts
¼ cup flour
½ teaspoon salt
½ teaspoon black pepper
½ cup marsala wine (this is what the recipe calls for - I would use 3/4 to 1 cup)
½ cup sliced mushrooms
1 tablespoon olive oil

Preparation:

Mix the salt and pepper with most of the flour and coat the chicken in it.

Brown the chicken on both sides in a skillet in the oil, then put it in the slow cooker.

Sauté the mushrooms in the marsala wine in the skillet for 10 minutes, stirring the mixture constantly.

Sprinkle the remaining flour over the chicken, and then pour the sauce on top.

Cook for 6 hours on low.

(Serves 4)

Cheesy Potato Chip Breadsticks

- 12 Rhodes Texas Rolls or 24 Rhodes Dinner Rolls, thawed but still cold
- 12 strips pepper jack cheese
- 1/4 cup butter or margarine, melted
- 3/4 cup crushed sour cream and onion potato chips

Roll each Texas roll or 2 dinner rolls combined into a 7-inch rope. Flatten each rope. Cut twelve 6-inch strips of cheese 1/2 inch thick. Place one strip of cheese on each flattened rope. Tightly pinch dough around cheese to form a breadstick. Place butter and potato chips in shallow bowls. Roll each breadstick in butter and then in crushed potato chips. Place seam side up on a sprayed baking sheet. Cover with plastic wrap and let rise until double. Remove wrap and bake at 350 degrees until golden brown.

Chicken Rollatini

3 boneless, skinless chicken breast halves
24 Genoa salami or pepperoni slices
6 provolone slices
18 asparagus spears, trimmed
1 jar (24 oz) Classico Tomato & Basil Pasta Sauce, divided
1/4 cup shredded Parmesan or Romano cheese

Preheat oven to 350. Halve each chicken breast and pound to 1/4-inch thick. Season, then place 4 salami slices, one cheese slice and 3 asparagus spears in center of each breast; roll up and secure with a toothpick.

Spread 1/2 cup of sauce on bottom of an 11x7 baking dish. Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese. Bake uncovered for 30-40 minutes, or until cooked through.

Ham Sliders

24 good white rolls (she uses Shirley's)
24 pieces good honey ham
24 small slices Swiss cheese
1/3 mayo
1/3 cup miracle whip

Poppy Seed Sauce

1 1/2 TBSP poppy seeds
1 1/2 TBSP yellow mustard
1 stick butter, melted
1 TBSP minced onion
1/2 tsp. Worcestershire sauce

in a small bowl, mix together mayo & miracle whip. spread into both sides of the center of each roll. place a slice of ham & a slice of Swiss inside of each roll. close rolls & place into a large baking dish or heavy cookie sheet. place very close together.
in a medium bowl, whisk together all of the poppy seed sauce ingredients. pour evenly over all of the sandwiches. let sit 10 minutes, or until butter sets slightly. cover with foil & bake at 350 for 12-15 minutes or until cheese is melted. uncover & cook for 2 additional minutes. serve warm.

Black beans

2 Tbsp. olive oil
2 cloves garlic, minced
1 tsp. ground cumin
1 can black beans, rinsed and drained
1 1/3 c. tomato juice
1 1/2 tsp. salt
2 Tbsp. fresh chopped cilantro

In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (**NOTE** we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not "traditional Cafe Rio")

Cilantro Ranch

1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
1 c. mayonnaise
1 c. buttermilk
2 tomatillos, remove husk, diced
1/2 bunch of fresh cilantro
1 clove garlic
juice of 1 lime
1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Mix all ingredients together in the blender. That's it!

Sweet Pork

2 pounds pork (we like to use boneless pork ribs)
3 cans Coke (NOT diet)
1/4 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.

Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.

In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.

Put shredded pork and sauce in crock pot and cook on low for 2 hours. That's it!

Cilantro Lime Rice

1 c. uncooked rice
1 tsp. butter or margarine
2 cloves garlic, minced
1 tsp. freshly squeezed lime juice
1 can (15 oz) chicken broth
1 cup water
1 Tbsp. freshly squeezed lime juice
2 tsp. sugar
3 tablespoons fresh chopped cilantro

In a saucepan combine rice, butter, garlic, 1 tsp. lime, chicken broth and water. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat. In a small bowl combine lime juice, sugar and cilantro. Pour over hot cooked rice and mix in as you fluff the rice.

Chicken Fajitas

5 skinless chicken breast fillets (cut into 1/2" strips)
3 Tbsp white vinegar
1/3 cup soy sauce
1/2 tsp garlic powder
1/4 tsp ground cumin
1 cup fresh cut green pepper & onion strips
2 Tbsp margerine or butter
1/2 tsp black pepper

Combine vinegar, soy sauce, garlic, pepper & cumin into a shallow pan or dish. Marinate chicken strips into mixture for at least 30 minutes. Drain marinade from meat and reserve.

Over medium heat for 1-2 minute, stir fry green peppers and onions in butter; adding small amounts of reserved marinade to prevent sticking. Add marinated chicken strips. Continue cooking until chicken is cooked fully.

Place chicken mixture on heated tortillas and roll-up. Serves 10 * Steak can also be used.

Tomato-Basil Parmesan Soup

2 (14 oz) cans of diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano
1 Tbsp dried basil
1/2 cup butter
1/2 cup flour
1 cup parmesan cheese
2 cups half & half, warmed
1 tsp salt
1/4 tsp black pepper

In a large slow cooker combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oragano, and basil (add at the last hour of cooking time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux; Melt butter over low heat in a skillet and add flour; stir constantly with whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into slow cooker. Stir and add parmesan cheese, warmed half & hlaf, salt and pepper. Cover and cook on low for another hour until ready to serve.

Barbecued Chicken Panini

2 boneless, skinless chicken breast halves
1/4 cup olive oil
Kosher salt and pepper
1/2 cup smoky bacon barbecue sauce
1 large red onion, cut into 1/4-inch rings
1 large piece focaccia (8"x7")
8 slices provolone cheese

Preheat a panini press to 375.

Rub the chicken breast on both sides with 1 Tbsp of olive oil and season with salt & pepper. Place the chicken on the panini press, close the lid and cook until nicely grilled-marked, about 6 minutes. Turn chicken over and continue cooking until chicken is cooked through, about 5 minutes more. Transfer the chicken to a cutting board and cut into 1-inch pieces. Transfer to a bowl and combined with barbecue sauce.

Reduce heat on the panini press to the lowest setting. In another bowl, stir together the onion rings, 2 Tbsp of olive oil, 3/4 tsp salt and a pinch of pepper. Arrange the onion rings on the panini press, close the lid and cook, stirring occasionally, until they are soft and golden, 12 to 14 minutes. Transfer to a bowl.

Wipe the panini press clean and increase the heat to 400. Cut focaccia in half horizontally. Brush the outside of the focaccia halves with the remaining olive oil.
Place the bottom half, cut side up, arrange the chicken in an even layer on top and top with onions & cheese. Cover with the top half of the focaccia, cut side down. Close the lid on the panini press and cook until cheese melted, about 6 minutes.

Apple-Glazed Pork Tenderloin

1/3 cup plus 1 Tbsp olive oil
8 lb pork tenderloin
Salt/pepper to taste
1/4 cup & 1 tsp chopped parsley
3 sweet onion, diced
6-1/4 gala apple, cut into chunks
3 cups white grape juice mixed with 2 Tbsp water & 1 tsp powdered sugar
32 oz jar apple jelly
3/4 cup and 2 tsp balsamic vinegar

Preheat oven to 350. Grease a large enough baking dish to hold the pork tenderloin.
Heat olive oil in a large skillet over medium-high heat, browning the loin on all sides. Place browned loin in baking dish. Sprinkle with salt, pepper, and parsley.

Cook and stir the onion and apple in the same skillet over medium heat until the onion becomes soft, about 5 minutes, and pour in the juice mixture. Scrape all browned flavor bits off the bottom of the skillet and stir to help dissolve them. Bring to a boil, and pour the onion, apple, and juice mixture over tenderloin.

Mix apple jelly and balsamic vinegar in a separate bowl until smooth. Spread over pork.

Bake the loin until thermometer placed in center of meat reads 160 degrees. Bake an additional 30-45 minutes. Slice and serve with apple-onion mixture.

Lemon Ricotta Pancakes with Lemon Curd

1 1/2 cups flour
2 Tbsp baking powder
1/4 tsp ground nutmeg
1/2 tsp salt
2 cups ricotta cheese
1/4 cup sugar
4 large eggs
1 1/3 cups milk
Juice and grated rind of 2 lemons
1 jar prepared lemon curd
1 pint fresh raspberries

Combine flour, baking powder, nutmeg, and salt in a small bowl. Whisk together the ricotta, sugar, eggs, milk, lemon juice, and zest in a large bowl. Whisk the flour mixture into the wet ingredients until combined. Brush griddle with butter. Pour 1/4 cup of the batter on the griddle and cook on both sides until light-golden brown.

Empty the jar of lemon curd into a small saucepan; warm over low heat. Drizzle a few tablespoons over the pancakes, top with fresh raspberries, and dust with confectioners' sugar.

Sopapilla Cheesecake

What you'll need:

-a greased 13x9 pan

-1 and 1/2 cup sugar

-1 tsp cinamon

-1 tsp vanilla

-2 crescant rolls (the pillsbury can)

-8 oz cream cheese

-1 stick of butter

Baking Instructions:

-preheat oven to 350*

-grease a 13x9 pan

-in a large mixing bowl - mix 8 oz ream cheese, 1 cup sugar, and 1 tsp vanilla

-in greased pan spread first can of crescant rolls (do not separate the dough. keep it as one layer.)

-spread cream cheese mixture over crescant roll layer

-layer next can of crescant rolls (do not separate the dough. keep it as one layer.)

-in a small mixing bowl - melt one stick of butter

-in a small mixing bowl - mix 1/2 cup sugar and 1 tsp cinamon

-pour the melted butter over entire dish

-sprinkle the cinamon sugar mixture evenly over entire dish

-bake on 350* for 30 min.

-let cool for about 10-15 min.

Maple Oatmeal Cookies

1 cup of sugar

1 cup of brown sugar

1 cup shortening

3 cups old fashioned rolled oats

2 eggs

1 tsp vanilla

1 tsp maple flavoring

1 tsp baking soda

½ tsp salt

1 ½ - 2 cups flour

Bake at 350 for 8 minutes

Curry

In honor of our morning spent at the Hare Krishna Temple and the Color Festival, I think we should go make some curry. Te parece?

Ingredients:

1 can coconut milk - (14-ounce)
1/2 tablespoon red curry paste
1 tablespoon soy sauce
1 1/2 tablespoons brown sugar
1 tablespoon lime juice
1/3 cup basil leaves - coarsely chopped
2 teaspoons olive oil
1 pound chicken breast halves - cut in 1" cubes
1/2 medium bell pepper- julienned
1 medium carrot - shredded
1 medium zucchini - shredded

Directions:

In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.
In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.

***Remember that last time we followed the recipe exactly and it wasn't very spicy. If I were making it again, I would add like 1 tablespoon of the curry paste instead of just 1/2 tablespoon***

Andalusian Pork Tenderloin

Ingredients

2 pork tenderloins (3/4 lb. each)
3 Tablespoons olive oil
3 garlic cloves, minced
2 teaspoons paprika
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Rub tenderloins with oil. Combine the garlic, paprika, salt, cinnamon, cayenne and nutmeg; rub over tenderloins. Refrigerate for 8 hours or overnight.

Place tenderloins in a 13x9 baking pan. Bake, uncovered, at 450 degrees for 20-25 minutes or until a meat thermometer reads 160 degrees. Let stand for 5 minutes before slicing.

Bran Muffins

Here's the basic recipe. I would suggest altering it however you want - every time I make these, they are a little different, based on what I have in the house.

Ingredients

• 1 1/2 cups wheat bran
• 1 cup buttermilk
• 1/3 cup vegetable oil
• 1 egg
• 2/3 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup raisins

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in craisins and spoon batter into prepared muffin tins.
4. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool and enjoy!

Honey Lime Chicken Enchiladas

Ingredients:

•1/3 cup honey
•1/4 cup lime juice (about 2 large limes)
•2 teaspoons to 1 Tablespoon chili powder
•2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder
•1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded
•12 corn tortillas
•2 cups of Mexican cheese blend, shredded (1 small bag usually is 2 cups)
•1 14-oz can of green enchilada sauce (mild or medium, to your taste)
•1/2 to 3/4 cup of heavy cream
•nonstick cooking spray
•1 Tablespoon of chopped cilantro, to garnish

Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.

Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.

Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.
In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish. Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.

Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.