Maryland Recipes: 2014

Tuna Melt Casserole

Ingredients:

16 ounces corkscrew pasta, substitute medium shell pasta

3 cups broccoli flowerets

2 tablespoons margarine, substitute butter

2 tablespoons all-purpose flour

3/4 teaspoon salt

1/4 teaspoon ground black pepper

4 cups 2 percent milk

1 cup shredded Swiss cheese

1 can chunk light tuna in water, drained and flaked

2 medium tomatoes, cut into 1/4-inch-thick slices

Directions:

Preheat oven to 400 degrees F. In large saucepot, cook pasta in boiling salted water 5 minutes; add broccoli to pasta and cook another 5 minutes or until broccoli is tender and pasta is al dente. Drain well and return to saucepot; set aside.

Meanwhile, in 3-quart saucepan, melt margarine or butter over low heat. Stir in flour, salt, and pepper until blended and cook, stirring, 1 minute.
Gradually stir in milk; increase heat to medium-high and cook, stirring occasionally, until mixture thickens and boils. Boil 1 minute, stirring frequently. Remove saucepan from heat and stir in 1/2 cup cheese until blended.

Add cheese sauce and tuna to pasta and broccoli in saucepot; toss until evenly mixed. Transfer mixture to shallow 3 1/2-quart casserole or 13-inch by 9-inch glass baking dish. Arrange tomato slices on top, overlapping if necessary. Sprinkle with remaining 1/2 cup cheese.

Cover baking dish with foil and bake 20 minutes or until hot and bubbly.

Corn Fritters

Ingredients:

3 cups oil for frying

1 cup sifted all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon white sugar

1 egg, lightly beaten

1/2 cup milk

1 tablespoon shortening, melted

1 (12 ounce) can whole kernel corn, drained

Directions:

Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).

In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels.

Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.

Corn Casserole

Ingredients:

1 (15 ounce) can cream-style corn

1 (11 ounce) can whole niblet style corn

2 eggs

1 cup sour cream

1 (8.5 ounce) package dry corn bread mix

1/2 cup butter, melted

1 cup shredded Cheddar cheese

Directions:

Preheat oven to 350 degrees F. Grease a 8 x12 inch casserole dish.In a mixing bowl, combine cream corn, niblet corn, eggs, sour cream, muffin mix, and butter. Pour into prepared casserole dish.

Bake in a preheated oven for 30 minutes or until lightly brown.

Samoa Oreo Cookies

Ingredients:

1 box Devils Food Cake Mix, dry

2 eggs

1 cup oil

Caramel Butter cream Frosting:

1 cup butter, softened

3 cups powdered sugar

1 cup caramel topping

1 tsp. vanilla

3 Tbsp. milk,

1 1/2 cups toasted coconut

Directions:

Mix cake mix, eggs and oil together in a large bowl. Roll dough into small balls. Gently flatten and place on greased cookie sheet.

Bake 350 F for 8-10 minutes. Let cookies cool completely.

While cookies are cooling, make Caramel Butter cream Frosting. In a large bowl, cream softened butter. Add powdered sugar, caramel topping, vanilla and milk. Add more milk and/or powdered sugar to reach desired consistency.

Place a little bit of frosting on the bottom half of each cookie. Gently press some toasted coconut over the tops of frosting. Press the two bottom halves together to create oreo sandwich cookie. Repeat for all cookies.

Party Dip

Ingredients:

8 ounces cream cheese, softened

2 cups sour cream

1 1/2 cups shredded cheddar cheese

6 slices bacon, cooked and crumbled

1/2 cup sliced green onion

Directions:

Preheat oven to 400 F.

Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.

Serve with bread slices, crackers, or veggies.

Candy Cane Fruit & Cream Cheese Danish

Ingredients:

2 cans of Pillsbury crescent rolls

1 package cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla extract

1 can cherry or strawberry pie filing

Glaze:

Powdered sugar

Milk

1/2 tsp vanilla extract

Directions:

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy candy shape.

Spoon pie filling on top of cream cheese filling.

Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Glaze:
Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!

Easy Crock Pot Potato Soup

Ingredients:

1 30oz. bag of frozen diced hash browns

1 32 oz box of chicken broth

1 can of cream of chicken soup (10 oz)

1 pkg. cream cheese (8 oz, not fat free)

3 oz bacon bits

1 cup shredded cheddar cheese

salt and pepper to taste

Directions:

Put the potatoes in the crockpot. Add in the chicken broth, cream of chicken soup and half of
the bacon bits. Add a pinch of salt and pepper.

Cook on low for 8 hours or until potatoes are tender.

An hour before serving, cut the cream cheese into small cubes. Place the cubes in the crock pot.

Mix a few times throughout the hour before serving.

Once the cream cheese is completely mixed in, it's ready to serve.

Top with cheddar cheese and some additional bacon bits.

Roasted Garlic Mushrooms

Ingredients:

16 even-sized open cup mushrooms, stalks cut level

3 tbsp olive or coconut oil

1/4 c unsalted butter, softened

3 cloves garlic, chopped very finely

2 tbsp fresh thyme, chopped

1 1/2 tbsp lemon juice

salt and freshly ground black pepper to taste

1/4 c fresh breadcrumbs

Directions:

Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.

Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.

Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.

Peanut Butter & Chocolate Chip Cream Cheese Cookies

Ingredients:

1 can seamless crescent rolls (or pinch together

seams on a regular can)

8 oz cream cheese, room temperature

1/3 cup sugar

2 tsp vanilla

¾ cup mixed peanut butter and chocolate chips

Directions:

Beat sugar, cream cheese and vanilla together until smooth and creamy. Unroll the crescent roll sheet onto lightly floured surface. Stretch out the dough then trim the edges to give it a rectangular shape (A pizza cutter works well.)

Spread the cream cheese mixture over the top of the crescents, leaving a 1/2 inch gap at the edges
Sprinkle chips on cream cheese and press lightly into dough

Roll the crescent sheet up tightly and wrap in cling wrap. Place in freezer for at least 2 hours

Once chilled, line a cookie sheet with parchment paper (prevents sticking)
Slice the roll into 1/4" slices (They won’t keep the precise round shape)

Bake at 350* for 12-14 minutes until golden brown

Coconut Key Lime Pie

Ingredients:

1 can (14 oz) Sweetened Condensed Milk

1 can (13.5 oz) Unsweetened coconut milk

1/3 cup fresh key lime juice

7 large Egg yolks

1 Easy Press-In Pie Crust, made with graham crackers

2 cups Heavy cream

2 tbsp Confectioners Sugar

3 tbsp sweetened shredded coconut, toasted

Directions:

Preheat oven to 325 degrees. In a medium bowl, whisk together condensed milk, coconut milk, lime juice, and egg yolks until smooth. Pour into crust and bake until set but still slightly wobbly in center, 40 minutes. Let cool on a wire rack, 1 1/2 to 2 hours, then refrigerate 3 hours (or up to 1 day).

In a large bowl, using an electric mixer, beat cream and sugar on high until stiff peaks form, about 3 minutes. To serve, top pie with whipped cream and sprinkle with toasted coconut.

Butterscotch Peach Pie

Ingredients:

2 cups all-purpose flour

1 teaspoon salt

3/4 cup shortening

5 tablespoons cold water

Filling:

3/4 cup brown sugar; packed

2 tablespoons all-purpose flour

1/3 cup light corn syrup

3 tablespoons butter; melted

2 tablespoons lemon juice

1/4 teaspoon almond extract

8 medium peaches; peeled and sliced

Directions:

In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.

For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.

Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.

Bake at 375 for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. — with Brooklyn Castillo.

Peppermint Hot Cocoa Cookies

Ingredients:

1 roll Pillsbury refrigerated sugar cookies

3 tablespoons unsweetened baking cocoa

1 cup marshmallow creme (from 7-oz jar)

1/3 cup crushed peppermint candies

Directions:

Heat oven to 350?F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined.

Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes.

Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag.

Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.

Peppermint Snickerdoodles

Ingredients:

3 candy canes

2 tablespoons sugar

? teaspoon cinnamon

1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies

1 cup all-purpose flour

Directions:

Heat oven to 350?F.

Place the candy canes in a heavy-duty zip top bag. Using a hammer or something heavy, hit the candy canes to break until they are fine crumbs.
In a small bowl, combine the crushed candy canes with the sugar and cinnamon.

Place the cookie dough in a medium bowl and break into chunks. Add in the flour and mix until combined. Reshape the dough back into a log and cut into 32 equal pieces. Roll each piece into a ball and then roll in the candy cane/sugar/cinnamon mixture. Place on a baking sheet, placing 2-inches apart.

Bake for 10-14 minutes, or until the edges are slightly brown. Remove from oven and cool for 1 minute on baking sheet before removing to a wire rack to cool completely.

Makes 32 cookies

White Chocolate Macadamia Nut Cookies

Ingredients:

1 cup butter

1 cup brown sugar

? cup sugar

2 eggs

1 teaspoon vanilla

? teaspoon almond extract

? teaspoon salt

1 teaspoon soda

2? cups flour

1? cups white chocolate chips

1 cup macadamia nuts

Directions:

Preheat oven to 375 degrees F.

Cream together butter and sugars in a large bowl. Add eggs, vanilla and almond extract and beat until well mixed. Add salt, soda, and flour and beat until well incorporated. Stir in white chocolate chips and macadamia nuts.

Roll into 1 inch balls and placed on greased cookie sheet. Bake at 375 degrees F for 8 minutes.

Amish Broccoli Salad

Ingredients:

1 head broccoli, chopped

1 head cauliflower, chopped

1 cup mayonnaise

1 cup sour cream

1/2 cup sugar

1/2 teaspoon salt

1/2 pound bacon, fried and crumbled

1 cup shredded Cheddar cheese

Directions:

Place everything a bowl and mix together well

Italian Christmas Cookies

Ingredients:

4 eggs

1 cup sugar

1/2 cup butter

2 tsp. vanilla

3 1/2 cup flour

4 tsp. baking powder

Icing:

2 cup sifted confectioner’s sugar

2 tsp. vanilla

6 tsp. water

Directions:

Sift dry ingredients. Cream butter and sugar, beat in eggs; add vanilla and dry ingredients.

Knead and add flour as needed to keep dough from sticking to hands. Pinch off dough, roll in your hands to form a log and then twirl into shape. Place on greased cookie sheets. Bake at 375 for 10 minutes.

Icing - Stir all ingredients together until creamy

Dip cookies into icing and sprinkle. Place on wire rack with wax paper on counter to collect the dripping icing and sprinkles.

Baked Egg Boats

Ingredients:

4 small sourdough baguettes

5 eggs

1/3 cup heavy cream

4 ounces pancetta, finely chopped and fried until crisp

3 ounces gruyere cheese, grated

2 green onions, thinly slicedsalt and pepper to taste

Directions:

Preheat oven to 350 degrees F.

Cut a deep “V” through the tops of each baguette until about a 1/2 inch to the bottom. Partially unstuff the baguettes. Set aside.

Place the eggs and cream into a mixing bowl and lightly beat together. Whisk in the remaining ingredients and lightly season with salt and pepper.

Divide and pour the mixture into each baguette boat and place onto a baking sheet.

Bake for 20 to 25 minutes or until golden brown, puffed and set in the center. Season with salt and pepper.

Allow to cool for about 5 minutes, cut and serve.

Serves 4

Grilled Maple Dijon Pork Chops

Ingredients:

4-6 medium sized chops

1/4 cup grainy Dijon mustard

1/4 cup maple syrup

2 tablespoons brown sugar

2 chopped garlic cloves

1 chopped shallot

1 teaspoon each salt, pepper, and thyme

Directions:

drizzle of light oil like grape seed or similar (this just helps them to not stick on the grill)

Toss the pork chops in the marinade to coat and put them in the fridge for about 45 minutes-hour.

Grill to perfection then serve.

Apricot & Balsamic Chicken

Ingredients:

1 teaspoon vegetable oil

1/2 cup red onion, chopped

1 1/2 teaspoons fresh thyme, minced

1/2 teaspoon salt, divided

1 pound chicken breasts, skinless & boneless

1/3 cup apricot jam

2 Tablespoons balsamic vinegar

1/4 teaspoon black pepper, freshly ground

Directions:

Heat oil in large nonstick skillet over medium-high heat until hot. Add onion; sauté 5 minutes.

Sprinkle thyme and 1/4 teaspoon salt over chicken. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Reduce heat to medium. Add 1/4 teaspoon salt, preserves, vinegar, and pepper to pan, stirring constantly until preserves melt. Spoon sauce over chicken and serve immediately.

Cheesy Artichoke Stuffed Chicken

Ingredients:

1 (14 ounce) can artichoke bottoms

1/2 cup (2 ounces) feta cheese

1/4 cup chopped fresh chives, divided

1 1/2 teaspoons chopped fresh thyme, divided

1 1/2 teaspoons grated lemon peel, divided

8 (4-ounce) skinned, boned chicken breast halves

1/4 teaspoon pepper

2 teaspoons olive oil, divided

1 teaspoon cornstarch

2 Tablespoons freshly squeezed lemon juice

Directions:

Drain artichokes in a colander over a bowl, reserving liquid. Coarsely chop artichoke bottoms. Combine artichokes, cheese, 2 Tablespoons chives, 1 teaspoon thyme, and 1 teaspoon lemon peel in a medium bowl; stir well.

Cut a horizontal slit in thickest portion of each chicken breast half to form a pocket. Stuff about 1/4 cup artichoke mixture into each pocket. Sprinkle chicken with pepper.

Heat 1 teaspoon oil in a skillet over medium-high heat. Add 4 chicken breasts, and cook 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm. Repeat procedure with 1 teaspoon oil and remaining chicken breasts. Add reserved artichoke liquid, 1/2 teaspoon thyme, and 1/2 teaspoon lemon peel to skillet. Combine cornstarch and lemon juice; stir well. add to skillet. Cover and simmer 2 minutes or until thoroughly heated.

Spoon sauce over chicken and top with 2 Tablespoons of chives.

Pecan Pie Bars

Ingredients:

3 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

1 cup margarine

4 eggs

1 1/2 cups light corn syrup

1 1/2 cups white sugar

3 tablespoons margarine; melted

1 1/2 teaspoons vanilla extract

2 1/2 cups chopped pecans

Directions:

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch jellyroll pan.In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.

Beef Baked Ravioli

Ingredients:

1 pound ground beef

1/2 (25 ounce) package frozen cheese ravioli

1 (14 ounce) jar spaghetti sauce

1 (14.5 ounce) can diced tomatoes, drained

1 cup shredded mozzarella cheese

1 cup shredded Monterey Jack cheese

1 tablespoon grated Parmesan cheese

Directions:

Preheat the oven to 450 degrees F

Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain grease, then stir in the spaghetti sauce and tomatoes.

Spread 1/3 of the sauce in the bottom of an 11x7 inch baking dish. Arrange 1/2 of the ravioli over the sauce. Sprinkle 1/2 of the mozzarella cheese and 1/2 of the Monterey Jack cheese over the ravioli. Repeat layers, ending with the last of the sauce on top. Cover with aluminum foil.

Bake for 30 minutes in the preheated oven. Sprinkle Parmesan cheese over the top before serving.

Maple Pumpkin Pie Bars

Ingredients:

1 pkg.yellow cake mix

4 eggs; divided

1/2 cup butter or margarine; melted

1/2 cup packed brown sugar

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese; softened

1 can (15 oz.) pumpkin

1 pkg. (3.4 oz.) JELL-O Pumpkin Spice Flavor Instant Pudding

1 cup cool whip

1/3 cup milk

3 Tbsp. maple syrup

1/8 tsp. ground cinnamon

Directions:

Pre-heat oven to 350°F.

Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Mix cake mix, 1 egg and butter until blended; press onto bottom of prepared pan.

Beat cream cheese, brown sugar, remaining eggs, pumpkin and dry pudding mix with mixer until blended; pour over crust.

Bake for 40 min. or until toothpick inserted in center comes out clean; cool 10 min. Use foil handles to transfer dessert to wire rack; cool completely.

Mix whipped topping mix, milk and syrup in large bowl with mixer on low speed until blended. Beat on high speed 4 min. or until mixture forms stiff peaks. Refrigerate until ready to use.

Spread whipped topping mixture onto dessert and sprinkle with cinnamon before cutting into bars to serve.

Asian BBQ Pork Tenderloin

Ingredients:

2 pounds pork tenderloin

2/3 cup Oriental Toasted Sesame Oil

1 teaspoon Ginger

19 ounces Bottled Bar-B-Q Sauce

1 1/3 cups Soy sauce

4 cloves Garlic; minced

1 teaspoon MSG

Directions:

Mix all ingredients except the pork. Use 1/2 of the mixture as a marinade (pour over the tenderloins in a Ziploc bag).Add 1 ounce of rice wine vinegar to 1/4 of the mixture to use as a mop (baste) while grilling.Save the last 1/4 of the mixture as a dipping sauce.

Grill via direct heat over a medium hot bed of coals. Turn every few minutes and mop with the thinned sauce until the tenderloins hit 155 F internal temp. Wrap and foil and let rest about 20 minutes.

Slice the loins on a bias and serve with the remaining dipping sauce.

Crock Pot Brown Sugar Balsamic Glazed Pork Tenderloin

Ingredients:

2 pounds Pork tenderloin

1 teaspoon Ground sage

1/2 teaspoon Salt

1/4 teaspoon Pepper

1 clove Garlic; crushed

1/2 cup Water

1/2 cup Brown sugar

1 tablespoon Cornstarch

1/4 cup Balsamic Vinegar

1/2 cup Water

2 tablespoons Soy sauce

Directions:

Mix together the seasonings: sage, salt, pepper and garlic.Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

Cook on low for 6-8 hours.hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking.

Apple and Sage Pork Chops

Ingredients:

1 tablespoon flour

1 teaspoon salt

1 1/2 teaspoons rubbed sage

1 teaspoon minced garlic

1 teaspoon thyme

1/2 teaspoon ground allspice

1/2 teaspoon paprika

4 boneless pork chops; about 1 inch thick

2 tablespoons olive oil

1 medium onion; thinly sliced

2 Red apples; thinly sliced

1/2 cup apple juice or 1/2 cup cider

1 tablespoon brown sugar

Directions:

Mix flour, all of the spices and salt (if using) in small bowl. Sprinkle both sides of pork chopes with 1 tablespoon of the seasoned flour.

Cook pork chops in hot oil in large skillet on medium-high heat until browned on both sides. Remove from skillet.

Add onion to skillet; cook and stir 3 minutes or until tender.

Add apples; cook and stir 2 minutes.

Stir in juice or cider, sugar and remaining seasoned flour until well mixed.

Return pork chops to skillet.

Bring to a boil. Reduce heat to low; cover and simmer 5 minutes or until desired doneness.

Spicy Glazed Pork Chops

Ingredients:

4 thick cut pork chops

1/4 cup brown sugar

1/2 tsp cayenne powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

Directions:

Preheat your oven to 350 degrees. In a bowl combine the brown sugar and spices (salt, pepper, cayenne, paprika and garlic powder or whatever spice blend you like).

Remove the pork chops from their package and rub the brown sugar/spice mix all over both sides. Use all of the spice mix.
Heat 2 Tbsp of olive oil in a skillet over medium/high heat. When the oil is nice and hot (it will look wavy in the pan), add the pork chops.

Cook the chops for about 5 minutes on each side or until they are nicely browned.

If you are using an oven safe skillet, place the skillet in the oven for an additional 5 minutes to make sure they are cooked through. If your skillet is not oven safe (most plastic handled skillets and teflon are not safe in the oven), transfer the chops to a baking sheet lined with foil then place in the oven.

Remove the chops from the oven and drag each side around in the thick glaze that has formed around the chops in the pan prior to serving.

Cranberry Chicken

Ingredients:

8 ounces Catalina Salad Dressing

1 package Dry onion soup mix

1 lb Whole berry cranberry sauce

4 Chicken breasts boneless and skinless

Directions:

Mix together the dressing, onion soup mix, and cranberry sauce.

Place chicken in a greased baking dish and pour the dressing mixture over the chicken.

Bake uncovered at 350 degrees for 1 to 1 1/2 hours, or until chicken is done.

Serve over rice or noodles.

Garlic Parmesan Crusted Pork Chops

Ingredients:

4 1/2-inch thick Center-cut loin pork chops; (bone-in or boneless)

3/4 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Dried rubbed sage

1/2 teaspoon Dried thyme

3/4 cups Parmesan cheese; freshly grated

2 large Eggs

1 tablespoon Vegetable oil

1 cup Dried seasoned bread crumbs; (I use Progresso garlic and herb)

Olive oil

4 large cloves Garlic; peeled and chopped

Lemon wedges

Parsley

Directions:

Spread Parmesan cheese in a shallow dish. Beat eggs with 1 tablespoon vegetable oil in another shallow dish. Spread bread crumbs in a third shallow dish.

Pat the pork chops dry with paper towels. Combine salt, pepper, sage, and thyme, and sprinkle generously over both sides of chops, pressing seasonings into meat with your fingers. Bread pork chops one at a time. Dredge seasoned chops in Parmesan cheese, coating both sides completely, patting to adhere. Then, using tongs, carefully dip both sides of chops in egg mixture, letting excess drip back into dish to ensure thin coating. Finally, dip both sides of chops in bread crumbs, pressing crumbs with fingers to form an even, cohesive coating. Place breaded chops on wire rack set over baking sheet, allow coating to dry for about 5 minutes. (The recipe can be done ahead to this point; cover chops loosely with wax paper and refrigerate for up to one hour.)

Heat a large heavy-bottomed skillet over medium-low heat with enough olive oil to come halfway up the sides of the chops, about 1/4 cup. To flavor oil; stir in garlic, and cook until lightly browned. Remove garlic from skillet and discard or reserve for other uses. Increase heat to medium. When oil shimmers, add chops and fry 4 to 5 minutes on each side, until golden brown and crispy, or to an internal temperature between 150 and 160 degrees F. Drain on rack set over baking sheet, then transfer to a warm serving platter. Serve with lemon wedges and garnish with parsley sprigs.

Bacon Wrapped Cream Cheese Stuffed Chicken

Ingredients:

4 boneless, skinless chicken breasts

8 ounces Cream cheese

1/4 cup green onions; chopped

8 slices bacon; partially cooked

1 medium Jalapeno peppers; diced

Directions:

Pound out Chicken breasts so it is about 1/4" thick.

Mix together cream cheese and green onions and spread cheese mixture over 1 side of chicken breast.

Roll Chicken breast up to conceal cream cheese.

Wrap partially cooked bacon around chicken breast and secure with toothpick.

Place on grill for about 30 minutes at 375(F).

Broil for about 5 minute to crisp bacon.

Crock Pot Tarragon Chicken

Ingredients:

4 oz skinless boneless chicken breasts

1 cup fat free chicken broth

1 cup baby carrots

1 large shallot; minced

4 cloves garlic; minced

1/4 cup Dijon mustard

1/3 cup fat free half and half

2 tablespoons cornstarch

1/4 cup fresh tarragon; finely chopped

Directions:

Pour broth into crock pot.

In a small bowl, combine mustard, shallot, garlic and salt & pepper. Rub chicken breasts with this mixture and place into crock pot. And then add in carrots.

Sprinkle ½ of the tarragon over chicken and carrots. Cover and cook on low for 5-6 hours.

Transfer chicken to a separate plate, and pour crock pot juices into a medium sized sauce pan, and bring to a simmer over high heat.

In a small bowl, combine cornstarch and half &half. Whisk the mixture into the saucepan, and stir constantly until sauce is thickened and velvety – about 3-5 minutes.

Pour sauce over chicken, and top with remaining fresh tarragon.

Feta Cheese Stuffed Chicken with Oregano

Ingredients:

4 ea Chicken breasts

3/4 cup Feta cheese; crumbled

1 teaspoon Dried oregano; or to taste

Salt & pepper; to taste

1/4 cup Chicken Stock

1/2 ea Lemon; juice

1 tablespoon Butter

Directions:

Make stuffing by combining feta and oregano in a bowl.

Create pocket in the thick end of the breast, without going through the other side. Stuff cheese evenly into the pockets. Season generously with salt and pepper on both sides

Heat pan at medium low before adding oil, so that the oil heats right away but does not start smoking.

Turn heat up to medium high and sear chicken for 6 - 7 minutes per side. Do not stir or touch until nicely browned to ensure they don't stick to the pan. Turn heat down to medium heat, cover and cook for an addition 5 - 8 minutes until chicken is cooked throughout.

Remove chicken from pan. Add chicken stock to pan and losen brown bit from pan to disolve into liquid. Add juice of 1/2 a lemon to pan and simmer for a minute or two. Turn head to low or off an swirl butter into sauce until disolved.

Serve chicken sliced to show off stuffing, and topped with sauce.

Buffalo Chicken Mac & Cheese

Ingredients:

1 stick unsalted butter

Kosher salt

1 pound elbow macaroni

1 small onion finely chopped

2 stalks celery finely chopped

3 cups cooked chicken; shredded

2 cloves garlic minced

3/4 cup franks hot sauce

3 tablespoons all-purpose flour

2 teaspoons dry mustard

2 1/2 cups half-and-half

3 ½ cups sharp cheddar cheese; shredded

2 cups pepper jack cheese; shredded

1 cup panko breadcrumbs

Directions:

Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until almost al dente. Drain.

Meanwhile, melt 4 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft. Stir in the chicken and garlic and cook 2 minutes, then add hot sauce and simmer about 1 minute.

Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half and cook until thickened, a few minutes. Remove from heat and add the cheddar and pepper jack cheeses and stir until smooth.

Combine the chicken mixture, cheese sauce, and cooked and drained noodles to the same pot. Mix well and place in your greased baking dish.

Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted and stir in the panko. Sprinkle over the macaroni and bake for 30 minutes.

Taco Pasta Shells

Ingredients:

1 1/4 pounds lean ground beef

1 (3 ounce) package cream cheese

1 teaspoon salt

1 teaspoon chili powder

18 jumbo pasta shells

2 tablespoons butter, melted

1 cup taco sauce

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 1/2 cups crushed tortilla chips

1 cup sour cream

Directions:

In a large skillet, brown beef over medium heat until no longer pink; drain. Add cream cheese, salt and chili powder; mix and simmer for 5 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Toss cooked shells in butter.

Preheat oven to 350 degrees F (175 degrees C).
Fill shells with beef mixture and arrange in a 9x13 inch baking dish; pour taco sauce over shells. Cover with foil and bake in preheated oven for 15 minutes.

Remove dish from oven and top with Cheddar cheese, Monterey Jack cheese and tortilla chips; return dish to oven to cook for 15 minutes more.

Top with sour cream and onions.

Almond Joy Cookies

Ingredients:

Cookies:

¾ cup butter, softened

¼ cup sugar

¾ cup brown sugar

1 (3.4 oz) packet instant chocolate pudding mix

2 eggs

½ tsp. vanilla extract

½ tsp. almond extract

1 tsp. baking soda

2¼ cups flour

1½ cups chocolate chips

Marshmallow Coconut Icing:

½ cup evaporated milk

½ cup sugar

12 marshmallows

5 oz. coconut

3 cups powdered sugar

1 cup slivered almonds

4 oz. melted chocolate (candy coating, chocolate chips) for drizzle

Directions:

Preheat oven to 350 F. Stir together flour and baking soda and set aside. In a large bowl, cream butter and sugars together.

Add in pudding package and beat until well blended. Add eggs, vanilla and almond extract and beat until well incorporated.

Add flour mixture slowly until well incorporated. Stir in chocolate chips. Roll into 1″ balls and place on greased baking sheet. Bake at 350 F for 8-12 minutes.

While cookies are baking make marshmallow-coconut icing. To make icing, Add evaporated milk and sugar to a medium saucepan and bring to a boil. Once it reaches a boil, remove from heat and add and stir marshmallows until melted. (I sometimes just turn the heat down to low and stir until they are melted).

Once marshmallows are melted, add coconut and stir. Add powdered sugar and beat until smooth. Add more powdered sugar as necessary to reach desired consistency.Frost cooled cookies with icing.

Sprinkle slivered almonds over the top of icing.Drizzle melted chocolate over the tops and let set up.

Christmas Morning Crockpot Casserole

Ingredients:

1 bag 26 oz. frozen hash browns

12 eggs

1 cup milk

1 tablespoon ground mustard

1 16 oz. roll sausage

maple, sage or regular sausage.

Salt and pepper

16 oz. bag shredded cheddar cheese

Directions:

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl.Mix well (and slowly) using a whisk.Add the milk. sprinkle in the ground mustard.Add plenty of salt and of fresh pepper. Mix well and set aside.

Cook the sausage on high heat, drain and set aside.Add sausage on top of hash browns.Add in entire bag of cheese

Mix it up well.Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.

Turn the crock pot on low for 6-8 hours.

Mini Cannoli

Ingredients:

Crust

2 Pillsbury refrigerated pie crusts

3 tablespoons sugar

1 teaspoon cinnamon

Flour for dusting surface

Filling

1 15oz. container of whole milk ricotta cheese

1/2 cup confectioners sugar

2 tablespoons white sugar

1 teaspoon vanilla

1/4 cup mini semisweet chocolate chips

Directions:

Preheat oven to 425.

Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.

Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.

Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.

Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.

Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.

Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.

Sprinkle chocolate chips on top and dust with powdered sugar

Orange Dreamsicle Cookies

Ingredients:

1 cup butter, softened

1½ cups sugar

1 egg

2 Tablespoons orange zest

2 teaspoons orange extract

1 teaspoon vanilla

½ teaspoon salt

½ teaspoon baking powder

2¼ cups flour

Cream Frosting

1½ cups powdered sugar

¼ cup heavy whipping cream

¼ teaspoon salt

½ teaspoon orange extract

Directions:

Preheat oven to 350 degrees F.

In large bowl cream butter and sugar together. Add egg and beat in well. Add orange zest, orange extract and vanilla and mix until well blended. Add salt, baking powder and flour and mix until well combined.

Roll cookies into 1 inch balls and place on greased cooking sheet. Space balls about 2 inches apart.
Bake at 350 degrees F for 7-9 minutes or until lightly golden on edges of cookies.

Cream Frosting

Combine powdered sugar, whipping cream, salt and orange extract in a medium bowl and beat until smooth and creamy.Spread frosting over the top of cooled cookies.If you would like, garnish cookies with orange zest.

Triple Chocolate Peanut Butter Cookies

Ingredients:

½ cup semisweet chocolate chips

1¼ cup all-purpose flour

¼ cup cocoa powder (I used special dark)

½ teaspoon salt

½ teaspoon baking soda

½ teaspoon baking powder

1 stick (1/2 cup) unsalted butter, softened

½ cup brown sugar

¼ cup granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

¼ cup creamy peanut butter

½ cup chocolate chunks

½ cup (4 oz. package) Reese’s Pieces

Directions:

Melt ½ cup chocolate chips in the microwave or with the help of a double boiler. Set aside.Sift together flour, cocoa powder, salt, baking soda and powder. Set aside as well.

In your stand mixer cream together butter, brown sugar and granulated sugar. Add egg and vanilla and stir until combined. Add melted chocolate chips and give it a good stir. Finally, add creamy peanut butter and stir until incorporated. Now add dry ingredients to the wet ingredients and mix until just combined. Add chocolate chunks and Reese’s Pieces. Cover and refrigerate dough for 45-60 minutes.

Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Using a large cookie scoop, place cookie dough balls about 2 inches apart onto the prepared baking sheet. Put in the oven and bake for 12 -14 minutes or until tops of cookies have a cracked appearance. Let cool for 10 minutes before transferring to a wire rack to cool completely.

Red Velvet Cheesecake Cookies

Ingredients:

For the cookies:

1 box red velvet cake mix ( Duncan Hines)

2 tablespoons all-purpose flour

2 large eggs

1/2 cup canola oil

1 teaspoon vanilla extract

For the cheesecake filling:

4 oz cream cheese, at room temperature

2 cups powdered sugar

1 teaspoon vanilla extract

For the white chocolate drizzle:

1 1/2 cups white chocolate chips, melted

Directions:

To make cookies, in a large bowl combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Wrap the dough in plastic wrap. The dough will be oily. Refrigerate for at least two hours.

To make the cheesecake filling, using a mixer, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth. Using a teaspoon, scoop out cheesecake filling and place on a plate. Continue scooping out cheesecake filling into teaspoon balls until you have 10. Place plate in the
freezer and freeze for at least two hours.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. To assemble the cookies, take about 1/4 cup of red velvet cookie dough and flatten in your hands. Place a teaspoon of cheesecake filling in the center and wrap the cookie dough around the filling. Gently roll into a ball and place on prepared baking sheet. Scoop onto lightly greased or parchment lined baking sheets. Only bake 3 cookies at a time. The cookies are large and will
spread. Bake for 11-13 minutes or until the cookies begin to crackle. Let the cookies cool on the baking sheet for 5 minutes. Remove from baking sheet to a wire cooling rack and cool completely.

Melt the white chocolate chips in a microwave safe bowl or over a double-boiler. Drizzle the white chocolate over the cooled cookies. Let the cookies set until the chocolate hardens.

Cinnamon Roll Sugar Cookies

Ingredients:

2 Cups sugar

1 Cup butter, softened

3 eggs

1 teaspoon vanilla

1 Cup sour cream

6 Cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times

totaling 12 tablespoons)

1 1/2 Cups packed light brown sugar, divided into 1/4 Cups

1 1/2 Tablespoons ground cinnamon, divided

Frosting:

8 oz softened cream cheese

1/2 Cup powdered sugar

2-4 Tablespoons milk, to thin icing

Directions:

In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches.

Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape.

Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet.

Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve.

Green Bean Casserole Crescent Cups

Ingredients:

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls

1 can (10 oz) condensed cream of mushroom soup

1/2 cup milk

1 teaspoon Worcestershire Sauce

2 cans (15 oz each) Green Giant kitchen-sliced green beans, drained

1 cup shredded Cheddar cheese (4 oz)

1 1/2 cups French-fried onions

Directions:

Heat oven to 375°F. Lightly spray 16 regular-size muffin cups with cooking spray.

Unroll each can of dough. To make 2 large rectangles, pinch seams and perforations to seal. Cut each rectangle of dough into 8 equal squares. Line each muffin cup by pressing 1 dough
In large bowl, stir together soup, milk, Worcestershire sauce and dash ground black pepper with whisk until smooth.

Combine drained green beans, 1/2 cup of the cheese and 2/3 cup of the onions; gently stir until combined. Divide mixture evenly among dough-lined cups.

Bake 12 to 15 minutes. Remove from oven. Divide remaining cheese and onions evenly onto tops of cups. Return to oven; bake 5 minutes longer or until onions and cups are golden brown. Cool in pans 5 minutes. Remove from cups; serve warm.

Cranberry Salsa

Ingredients:

1 1/2 cups of fresh or frozen cranberries

1/2 an apple, peeled, cored, roughly chopped

1/2 jalapeño (or serrano) chile, seeds removed, chopped

1/4 cup green onions (scallions), chopped

4 Tbsp sugar

2 Tbsp chopped fresh cilantro

1 Tbsp peeled chopped ginger

1 Tbsp lime or lemon juice

Dash of salt

Directions:

Place the cranberries, apple, chile, green onions, sugar, cilantro, ginger, lime juice and salt (all of the ingredients) in the bowl of a food processor. Pulse several times until everything is finely chopped and well blended.

Let the salsa sit for at least 15 minutes for the sugar in the salsa to soften the chopped cranberries. Store chilled in an airtight container until ready to serve. Serve with chips or as a side to pork, chicken, turkey, or steak. You can also place a dollop over a cracker that has been spread with cream cheese for an appetizer.

Pumpkin Dip

Ingredients:

3/4 cup (6 ounces) 1/3-less-fat cream cheese

1/2 cup packed brown sugar

1/2 cup canned pumpkin

2 teaspoons maple syrup

1/2 teaspoon ground cinnamon

24 apple slices

Directions:

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apple.

Barbecue Deviled Eggs

Ingredients:

12 large eggs

1/4 cup mayonnaise

1/3 cup finely chopped smoked pork

1 tablespoon Dijon mustard

1/4 teaspoon salt

1/2 teaspoon pepper

1/8 teaspoon hot sauce

Garnish: paprika

Directions:

Place eggs in a single layer in a large saucepan; add water to a depth of 3 inches. Bring to a boil; cover, remove from heat, and let stand 15 minutes.

Drain and fill pan with cold water and ice. Tap each egg firmly on the counter until cracks form all over the shell. Peel under cold running water.

Cut eggs in half lengthwise, and carefully remove yolks. Mash yolks with mayonnaise. Stir in pork and next 4 ingredients; blend well.

Spoon yolk mixture evenly into egg white halves. Garnish.

Sausage, Bean, and Spinach Dip

Ingredients:

1 sweet onion, diced

1 red bell pepper, diced

1 (1-lb.) package hot ground pork sausage

2 garlic cloves, minced

1 teaspoon chopped fresh thyme

1/2 cup dry white wine

1 (8-oz.) package cream cheese, softened

1 (6-oz.) package fresh baby spinach, coarsely chopped

1/4 teaspoon salt

1 (15-oz.) can pinto beans, drained and rinsed

1/2 cup (2 oz.) shredded Parmesan cheese

Directions:

Preheat oven to 375°. Cook diced onion and next 2 ingredients in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain. Stir in garlic and thyme; cook 1 minute. Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.

Add cream cheese, and cook, stirring constantly, 2 minutes or until cream cheese is melted. Stir in spinach and salt, and cook, stirring constantly, 2 minutes or until spinach is wilted. Gently stir in beans. Pour mixture into a 2-qt. baking dish; sprinkle with Parmesan cheese.

Bake at 375° for 18 to 20 minutes or until golden brown. Serve with corn chips.

Cheesey Hot Sausage Dip

Ingredients:

1 pound ground hot pork sausage

1 (10-ounce) can diced tomato and green chiles

1 (8-ounce) package cream cheese, softened

3/4 cup (3 ounces) shredded sharp Cheddar cheese

Corn chips

Directions:

Cook sausage in a large skillet, stirring until meat crumbles and is no longer pink; drain well.

Drain diced tomato and green chiles, reserving 1/4 cup liquid.

Stir together sausage, diced tomato and green chiles, reserved liquid, and cream cheese. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Blue Cheese-Artichoke Dip

Ingredients:

1 cup chopped onion

3/4 cup chopped red bell pepper

1 garlic clove, minced

4 ounces blue cheese, crumbled (about 1 cup)

1/4 teaspoon freshly ground black pepper

2 (14-ounce) cans artichoke hearts, drained and coarsely chopped

1 (8-ounce) block fat-free cream cheese, softened

1 (8-ounce) carton reduced-fat sour cream

Directions:

Heat a medium nonstick skillet over medium-high heat. Add onion and bell pepper; sauté 5 minutes. Add garlic; sauté 1 minute. Remove from heat.

Place onion mixture in a 2 1/2-quart electric slow cooker. Add blue cheese and remaining ingredients; stir until blended. Cover and cook on LOW for 2 hours or until cheese melts and mixture is thoroughly heated, stirring occasionally.

Gruyère-Bacon Dip

Ingredients:

1/2 cup chopped onion

Cooking spray

4 ounces shredded Gruyère cheese (about 1 cup)

1/2 cup canola mayonnaise

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/8 teaspoon freshly ground black pepper

1 (8-ounce) block fat-free cream cheese, softened

2 tablespoons chopped green onions

4 center-cut bacon slices, cooked and crumbled

Directions:

Heat a large nonstick skillet over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Remove from heat.

Place onion in a 2 1/2-quart electric slow cooker coated with cooking spray. Add cheese and next 5 ingredients (through cream cheese).

Stir until blended. Cover and cook on LOW for 1 1/2 hours or until cheese melts, stirring after 45 minutes. Top with green onions and bacon.

Squash Casserole

Ingredients:

4 pounds yellow squash, sliced

1 large sweet onion, finely chopped

1 cup (4 oz.) freshly shredded Cheddar cheese

1 cup mayonnaise

2 tablespoons chopped fresh basil

1 teaspoon garlic salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

2 cups soft, fresh breadcrumbs, divided

1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided

2 tablespoons butter, melted

1/2 cup crushed French fried onions

Directions:

Preheat oven to 350°. Cook yellow squash and sweet onion in boiling water to cover in a Dutch oven 8 minutes or just until vegetables are tender; drain squash mixture well.

Combine squash mixture, freshly shredded Cheddar cheese, next
ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

Stir together melted butter, French fried onions, and remaining 1 cup breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle over squash mixture.

Bake at 350° for 35 to 40 minutes or until set.

Pages