(Fat-free!) Crème Brûlée

This is my 10 year old daughter's favorite dessert. I found the recipe in a cooking magazine over 10 years ago, though I don't remember which one. You'll never know it's fat-free!

Heat to boiling over medium heat, stirring frequently until thickened:

           1/3 cup sugar

           3 Tbs. cornstarch

           1/4 tsp. salt

           2 cups fat-free half and half

Remove from heat and stir in vanilla:

           1/2 tsp. vanilla

           1 cup fresh raspberries, blackberries or sliced strawberries 

           3/4 cup brown sugar

Set oven control to broil. Spray 4 custard cups or small bowls with cooking spray. Divide berries between 4 dishes, then spoon hot crème over the top. Sprinkle 2 Tbs. brown sugar over the top of each crème. Broil 4-6 inches from heat in oven for 2-3 minutes, or just until sugar melts. Serve immediately. Serves 4.

Baked Penne Rosa

This comfort dish is easy to make ahead and bake on a busy night...

          10 oz. penne or mostaccioli pasta

          26 oz. spaghetti sauce (Garden Vegetable variety)

          8 oz. ricotta cheese

          8 oz. mozzarella or parmesan cheese

Preheat oven to 350°. Lightly grease a casserole dish and set aside. Cook pasta until al dente (still a little firm). Meanwhile, mix spaghetti sauce and ricotta cheese in a saucepan and warm slowly over medium heat. Add the cooked pasta and stir to coat. Pour into the prepared dish and sprinkle with cheese. Bake for 20-30 minutes, or until heated through. Serves 8.

Zucchini & Potato Pie

I've been making this recipe for several years and it's such a fun, different meal! I love it served with a crisp salad, fruit or steamed veggies.

           1 egg, beaten

           3 cups shredded hash browns

           1/4 cup onion, finely chopped

           1/4 cup parmesan cheese, shredded

           1/4 tsp. salt

           2 1/2 cups zucchini, thinly sliced (about 1/4")

           1 garlic clove, finely minced

           4 egg whites

           2 whole eggs

           3/4 cup Swiss cheese, shredded

           1/2 cup milk

           1/2 tsp. dried oregano

Preheat oven to 400°. Mix together 1 beaten egg, hash browns, onion, parmesan cheese and salt in a medium mixing bowl. Spray a pie plate with cooking spray and press hash brown mixture into the bottom and up the sides of the pie plate. Cover the edges with tin foil or use a crust shield to protect the edges from over-browning. Bake for 20 minutes.

In the meantime, spray a frying pan with cooking spray and cook sliced zucchini and garlic over medium heat for about 5 minutes, stirring often. While zucchini is cooking, mix remaining ingredients in a small bowl. When hash brown crust is done, take from the oven and remove the crust shield or tin foil. Arrange hot zucchini in the bottom of the crust. Carefully pour egg & cheese mixture over the top and replace the crust shield or tin foil over the edge of the crust. Bake for 25 minutes, or until center is set. Let sit for 5 minutes, then cut into wedges and serve. Serves 6.

Oven-Roasted Pork with roasted red pepper sauce

My husband and I have been doing the 4 Hour Body diet for about a month now and this recipe was my experiment that my kids called "a keeper." It is so moist and the sauce is rich and flavorful. Enjoy!

         6 oz. tomato paste

         6 oz. roasted red peppers, chopped

         3/4 cup water + 1/2 tsp. beef bouillon granules (or 3/4 cup beef broth)

         1 tsp. dried rosemary, crushed with a spoon or your fingers

         Boneless pork roast

         1/2 cup flour

         salt & pepper or Montreal Steak Seasoning

         1/2 tsp. dried basil

Preheat oven to 375°. Spray a large baking dish with non-stick cooking spray and set aside. In a small bowl mix tomato paste, chopped red peppers, beef broth and rosemary. Set aside.

Mix flour and salt & pepper (or Montreal Steak seasoning, which I love!) in a large plastic bag. Add pork roast and shake to cover. Heat 1 Tbs. olive oil in a large sauté pan and brown roast lightly on all sides. Place roast in prepared baking dish and cover with red pepper sauce. Roast at 375° for 10 minutes, then reduce oven temperature to 300° and bake for 45 minutes. Cook until internal temperature reads 155°. Slice and serve topped with sauce from the baking dish.  

Homemade Hot Oatmeal

My husband and I have been making our own hot oatmeal mix for a few years now. We make a big batch, store it in an airtight container, so it's easy to make a hot, comforting breakfast in about 2 minutes. We buy our ingredients at Sprouts, but you can find these items in bulk at many grocery and health food stores. You'll be surprised how inexpensive and delicious it is. Ingredients can be adjusted to your taste!

Dried fruit:

          Craisins (dried cranberries)

          Golden seedless raisins

          Dark (Thompson) raisins

          Pineapple

          Mango

          Blueberries

Nuts:

          Sliced or slivered almonds or other nuts

Oats:

          Rolled oats (Old-Fashioned, NOT instant)

Optional: 

          Dry milk powder (this makes it extra creamy!) We add about 1/2 cup per batch.

          Protein powder (vanilla or unflavored are delicious & add a little protein)

1. Mix the dried fruit and nuts in a large bowl.
2. Add the oats and dry milk and/or protein powder, if desired and mix well. Store in an airtight container.
3. To make a single serving, add a half cup of oats mixture with a cup of water to a microwave-safe cereal bowl. Heat on high for about 2 minutes, or until water is absorbed. Can top with milk, fruit and brown sugar, if desired. 

***Stovetop directions: Bring 1 1/4 cups water to a boil, add 1/2 cup oats mixture, stir, then turn heat down, cover and simmer until water is absorbed.

Mexican Bubble Pizza

Recipe from my sister-in-law Kari Campbell. This is super kid-friendly...

          1 1/2 pounds lean ground beef

          1 pkg. taco seasoning (about 3 Tbs.)

          3/4 cup water

          1 can condensed tomato soup, undiluted

          1 can refrigerated corn biscuits (I sub. Pillsbury Grands Reduced-fat biscuits)

Optional toppings:

        2 cups shredded lettuce

        1 cup salsa

        1 can olives, sliced

        sour cream

        green onions, sliced

        fresh tomatoes, diced

Preheat oven to 375°. Cook ground beef and drain, if necessary. Add taco seasoning, water and soup. Bring to a boil and simmer on low for 3 minutes.

Separate biscuits and cut into small pieces. Add to beef mixture. Spoon into a lightly greased 9 x 13" pan and bake for 18-23 minutes, or until beginning to brown.

Remove from oven and sprinkle with cheese. Bake an additional 8-10 minutes or until cheese is melted and top is golden brown. Cut into squares and top with selected toppings. Serves about 10. 

Berry Oat Bars

This is another recipe I've had for so long, I don't even know where I found the recipe. It makes me feel a little better because it uses rolled oats and berries... So it almost cancels out the scoop of vanilla ice cream or whipped cream you add on top!

1 1/2 cups quick-cooking rolled oats

1 cup flour

1/2 cup brown sugar

1/4 tsp. salt

1/2 cup butter, melted

1/2 cup raspberry jam, warmed

2 cups berries (blueberries, blackberries or raspberries- fresh, frozen or a combination of both)

Preheat oven to 350°. In a small bowl, combine the oats, flour, sugar and salt. Stir in the butter until well-blended.

Press 1 and 1/2 cups of the oat mixture into an 8-inch square baking dish coated with cooking spray. Carefully pour jam over the crust (don't worry if its not perfect) and sprinkle with berries. Top with remaining oat mixture.

Bake at 350° for 25-30 minutes, or until lightly browned. Cut into bars and serve warm with ice cream or whipped cream. Serves 9. 

Thick and Chewy Chocolate Chip Cookie Bars

This recipe is actually one that I found on "Real Mom Kitchen" which is one of my very favorite cooking blogs. I was craving chocolate chip cookies but wanted to try something different and these hit the spot. I used semi-sweet chocolate chips, but I think that these would be great with any kind of chips (white, butterscotch, etc.) or with M&M's for a fun kids treat. Hope you enjoy!

3/4 cup (1 1/2 sticks) softened butter

1 cup brown sugar

1/2 cup sugar

1 large egg

1 large egg yolk

2 tsp. vanilla

2 cups +2 Tbs. flour

1/2 tsp. salt

1/2 tsp. baking soda

2 cups chocolate chips

*Preheat the oven to 325 degrees.

*Line a 9x13 inch baking pan with foil, letting the excess hang over the edges of the pan by about one inch. Spray the foil-lined pan with nonstick cooking spray.

* Whisk the softened butter and sugars in a large bowl until well combined. Add the egg, egg yolk, and vanilla and mix well.

*Add flour, salt and soda and, using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not over mix. Fold in the chocolate chips and turn batter into the prepared pan, smoothing the top with the spatula.

*Bake until the top of the bars is light golden brown, slightly firm to the touch, and edges start pulling away from the pan, 25-30 minutes. Cool on a wire rack to room temperature.

*Remove the bars from the pan by lifting the foil overhand and transfer them to a cutting board. Cut into 2-inch squares and serve.

Tropical Breakfast

I LOVE this breakfast! My husband and I ate it several times this week. It's warm, creamy and delicious. It can be made with either oats or brown rice. Recipe from Keeping Up Cookbook.

          1 (8 oz.) can pineapple tidbits, with juice

          1 cup water

          1 cup old-fashioned oats*

          1/4 cup unsweetened coconut milk, well-shaken* (I use lite coconut milk)

          2 Tbs. brown sugar

          1/4 tsp. salt

Optional toppings:

          banana slices

          shredded coconut

          toasted sliced almonds

Drain juice from pineapple into a saucepan. Set pineapple aside. Add water, oats, coconut milk, brown sugar and salt and stir well. Bring to a boil, then decrease heat and simmer for 5 minutes, or until thick. Stir in pineapple and dish into 2 or 3 bowls. Top with bananas, coconut and/or almonds and drizzle with a little coconut milk, if desired.

*Brown rice variation:  Substitute 1 cup instant brown rice for oats. Add drained pineapple juice, water and rice to a saucepan and bring to boil over medium heat. Simmer, uncovered, until water is absorbed, about 5-7 minutes. Stir in 1 (13.5 oz.) can coconut milk, brown sugar and salt. Bring to a boil, then reduce heat to lowest setting and simmer and continue to cook, uncovered, until rice is tender and mixture is creamy, stirring often, about 10 minutes. Stir in pineapple. Dish into bowls and add toppings, if desired. (Rice will continue to absorb the liquid, so serve immediately for optimal creaminess).

Pear Salad

Dressing:

2 cups sugar

2 tsp salt

1 small onion, cut up scallions or dried onion flakes

2 tsp. dry mustard

1 cup red wine vinegar

2 tsp celery seed or poppy seed

-Blend above ingredients with 1 1/2 cup oil

Salad:

Mixed greens- iceberg, romaine, red leaf

Roasted walnuts - 350 degrees for 30 min. with 3 T Butter

1 pound bacon, cooked and crumbled

4-5 pears, cut and peeled (can do ahead of time if you pour a little 7-Up over to keep from turning brown)

crumbled gorgonzola cheese, or blue cheese

*Go light on salad dressing, don't drown the salad in oil.

Top with pomegranate seeds.

Vegetable Cheese Soup

Vegetable Cheese Soup

1 onion chopped

3 stalks celery chopped

3 carrots sliced

2 large potatoes pealed and cubed

1 small head cauliflower

3 stalks broccoli tops

Almost cover with water and cook until vegetables are tender but not mushy.

Add:

2 cans cream of mushroom soup

6 tsp chicken bouillion granuals

1/4 tsp pepper

2 tsp dry mustard

2 lbs light Velveeta cheese

Warm through but do not boil.

Favorite Salad Dressing

This is a classic recipe from my "Gammy."  

1/2 cup sugar

1 tsp salt

1 tsp dry mustard

1/3 cup white vinegar

Combine above in  a blender. Slowly pour in:

1 cup Canola oil.

Continue to blend until thick and smooth.

Add:

1 tsp Celery seed and blend just to mix in.

This is my favorite dressing to use on a mixed green salad with any combination of fruits.

Some examples:

• orange, grapefruit and avacado
• strawberries, blackberries, pineapple, mandarin oranges
• pears, pomegranate, avacado
• apple, orange, pineapple (slivered almonds)

Wheat Bread

Wheat Bread

2 1/2 cups very warm water

1 1/2 Tbs dry yeast

1/3 cup oil

1/3 cup honey

1 Tb salt

3 cups wheat flour

Combine and beat together for 3 minutes.

Add 1 cup white flour

2 Tbs dough enhancer (you can buy this at a Bosch store or in the food storage section of most local food stores.)

Beat together. Then add:

2-3 cups additional wheat flour

Add enough flour to make a medium soft dough.

Turn out onto a floured bread board and shape into two loaves.

Allow to raise until just past the top of the loaf pan.

Bake 350 degrees 25 minutes.

Brush tops with butter for a softer crust.

Apple Torte with Lemon Sauce

Apple Torte:

1 cup sugar

1/4 cup butter

1 egg

1 tsp vanilla

1 cup flour

1 tsp. soda

1/4 tsp. salt

1 tsp. cinnamon

1/4 tsp. nutmeg

2 cups chopped apple (peeled)

1/2 cup chopped nuts

Cream butter and sugar. beat in egg and vanilla. Add dry ingredients and beat together. Stir in apples and nuts. Pour into a greased 9x9 pan and bake 350 degrees for 30-35 minutes. Serve warm with lemon sauce and whipped cream.

Lemon sauce:

     1 cup sugar

     2 Tbs. cornstarch

     2 cups water

     dash salt

     dash nutmeg

Combine in a saucepan and cook, stirring until think and bubbly. Remove from heat and add:

     3 Tbs. lemon juice

     3 Tbs. butter

Crock Pot Ham & Lentil Soup

This is one of my husbands favorites soups. 

adapted from a recipe on allrecipes.com

Ingredients:

1 c. dried lentils 

2 c. diced cooked ham

1 c. chopped carrots

1 c. chopped celery

1 c. chopped onion

2 cloves garlic, minced

1 bay leaf

1/2 tsp. dried basil

1/4 tsp. dried thyme

1/2 tsp. dried oregano 

1/4 tsp. black pepper

1/4 tsp salt

32 oz. chicken broth

1 c. water

8-10 tsp. tomato sauce (or paste) 

Directions: in crock pot combine lentils, garlic, celery, onions, ham and carrots. season with basil, thyme, oregano, salt and pepper; stir to combine. Add chicken broth, water, tomato sauce and bay leaf. Cook on low for 10 hours. Discard bay leaf before serving. 

Easy Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breasts (or 8 tenders)

2 eggs, beaten

1 1/2 (16 oz.) jars spaghetti sauce 

1/2 c. Italian style bread crumbs (or panko bread crumbs)

1/2 c. shredded mozzarella cheese

1/2 c. grated parmesan cheese 

*this is another recipe which exact measurements are not necessary, I usually just eyeball it. 

Directions:  pour eggs and bread crumbs into 2 separate shallow bowls. Dip chicken into egg then into the bread crumbs. Place chicken on a foil-lined baking sheet and bake at 350 degrees for 30-40 minutes. Place 1/2 of the spaghetti sauce in the bottom of a 9x13 baking dish. Place chicken over sauce and cover with remaining sauce. Sprinkle cheeses on top and return to the oven for 20 minutes. Serve over your favorite pasta (or for a lower carb option serve with veggies or a salad) 

Avocado Salsa

16 oz. frozen corn

1 large can sliced olives

1 red bell pepper- diced

1 small purple onion- diced

3-5 cloves garlic

1/3 c. olive oil

1/4 c. lemon juice

3 Tbs. red wine vinegar

1 tsp. oregano

1/2 tsp. salt

1/2 tsp. pepper

2 large avocados- diced

Mix all ingredients in a medium sized bowl and allow to sit for at least 1 hour prior to serving. Serve with your favorite tortilla chips.

Amish Breakfast Casserole

In my opinion you can never have too many breakfast casserole recipes. They are great for entertaining, holidays or just everyday. Here is another yummy one!

1 lb. breakfast meat (diced ham, bacon or sausage)

1 medium sweet onion, diced

4 c. frozen shredded hash browns, thawed 

6 eggs. lightly beaten

2 c. shredded cheddar cheese

1 1/4 c. shredded swiss cheese

1 1/2 c. cottage cheese (small curd)

In large skillet cook meat and onion until meat is cooked through (or bacon crispy) and onion is soft. If using ham just cook the onion alone and add the ham with all other ingredients. In large bowl combine all other ingredients. Add meat and onions and pour all ingredients into lightly greased 9x13 pan. Bake uncovered at 350 degrees for 35-40 minutes. Cool at least 10 minutes before cutting 

What's cooking?

I just finished my holiday baking yesterday and wish I could've posted these recipes and pictures sooner. I enjoy baking and how it makes my house smell so yummy and I enjoy sharing something I made myself with loved ones. NEXT, I try to get them out of my house ASAP, so I don't eat them all!!! I've posted most of the recipes here (and the others, I will soon):

Nana's Caramels

Mint Brownies

Peanut Butter Squares

Toffee

Easy Pretzel Turtles

Lemon Poppy Seed Thumbprint Cookies

Chocolate-Dipped Pretzel Rods

Merry Christmas! Thanks for following us here as we cook, bake, entertain, experiment and share our "keepers" with you! I've truly enjoyed checking back often to see what new recipes and pictures my sisters have posted as I try to keep it interesting in my kitchen. May your homes be filled with family, laughter, good food and memories this holiday season...

♥Love,

Alli

Lemon Poppy Seed Thumbprint Cookies

I love anything with lemon & poppy seeds! These can be made with either jam or lemon curd. Both are delicious!

          1/2 cup butter, softened
          1 cup powdered sugar
          1/2 cup canola oil
          1 egg
          1 tsp. vanilla
          2 1/3 cups flour
          1/2 tsp. salt
          2 Tbs. poppy seeds
          1 tsp. grated lemon peel
          Lemon juice (about 1/4-1/3 cup)
          1/2 cup bottled lemon curd or raspberry or cherry jam*

Preheat oven to 325° F. In a large bowl, cream butter and powdered sugar until fluffy. Beat in the oil, egg, vanilla and salt. Gradually add flour and mix well. Beat in poppy seeds and lemon peel. Add lemon juice 1 Tablespoon at a time until dough is the right consistency. Dough should be pliable and smooth.

Shape into 1" balls and place on an ungreased cookie sheet. Using a clean finger or thumb, make an indentation in the center of each cookie. *If using jam, spoon 1/4 tsp. of jam into each cookie. (If using lemon curd, wait to add until cookies and cooked and cooled.) Bake for 10-11 minutes, or until not quite brown. Remove to wire racks to cool.

*If using lemon curd, spoon 1/4 tsp. into the center of each cookie when completely cool.  Sprinkle cooled cookies with powdered sugar, if desired. Makes 50-60 cookies.

Chocolate-Dipped Pretzel Rods

Here's another fun goodie to make for neighbors and friends for the holidays... or just because! 

          1-2 bags pretzel rods
          1 (24 oz.) package chocolate (or white) almond bark
                (Can substitute 1 bag of white or milk chocolate chips, melted with 2 Tbs. vegetable shortening or oil)

Optional caramel layer:
          1 bag Kraft caramels, unwrapped and melted

Optional toppings:
          Candy Canes, crushed
          Coconut
          Nuts, chopped
          Mini M & Ms
          Oreos or graham crackers, crushed
          Andes Peppermint Crunch Baking Chips, chopped
          Sprinkles or non-pareils

Drizzles:
          Chocolate (chips, mixed with a little shortening or oil, almond bark or baking discs for melting)

Lay out parchment paper on the counter or a cookie sheet. If doing a caramel layer, melt the caramel at short intervals (30-40 seconds) and stir in between heating until smooth. Pour melted caramel into a tall glass and dip pretzel rods, leaving a few inches of pretzel at the bottom. Hold upside-down over the glass until caramel stops dripping and wipe any drips on the cup. Set on parchment paper until set.

Next, melt chocolate at short intervals (30-40 seconds) and stir in between heating until smooth. Be careful not to overheat chocolate, or it will clump and burn. Pour melted chocolate into a tall glass and dip pretzel rods, holding upside-down until excess chocolate has stopped dripping.

Immediately roll in any toppings and set on parchment paper to set. After the chocolate layer is set, dip a fork into warm melted chocolate and drizzle the pretzels, if desired. Let pretzels sit until completely set. These can be wrapped up in gift bags, placed in a fun vase or tin or served on a plate!

Peanut Butter Squares

I remember loving these at my Aunt Susie's house when we were little.  My kids love them just as much today! Recipe from Susan Groesbeck.

          1 cup peanut butter

          1/2 cup honey

          1 cup powdered milk

          4 cups Rice Krispies

Mix peanut butter, honey and powdered milk together in a large bowl. Add Rice Krispies a cup at a time until you well-mixed and press into a lightly greased 8 x 8" pan. Chill and cut into squares.

Easy Pretzel Turtles

This year, I found this super easy recipe that I think will be a new tradition for our holiday baking! My daughter loved making them and we all love eating them. They are so easy and delicious and with chocolate drizzled on top, they look elegant. 

1 bag Rolo candies, unwrapped (about 50)
Mini pretzel squares or traditional mini pretzels (about 50)
Pecan halves (about 50)

Optional: White chocolate chips or White chocolate/ Candy Cane candy disc melts

Preheat oven to 300 F°. Line a cookie sheet with parchment paper. Arrange pretzels in a single layer on the cookie sheet and top each pretzel with a Rolo. Bake in oven for about 5 minutes. Remove from oven and press a pecan half onto each melted Rolo-covered pretzel.

If desired, melt about 1/2 cup of white chocolate in the top of a double boiler or in the microwave, heating and stirring every 30 seconds until melted and smooth. Pour into a small plastic bag and cut off a small bit of one corner. Squeeze the bag of chocolate as you drizzle over the pretzels to make small parallel lines on top. Let candies sit on the counter for about an hour or refrigerate for about 25 minutes to set the chocolate. Store in an airtight container or place in mini baking cups to serve. Makes about 50 Pretzel Turtles.

Herbed Cheese Pasta with Spinach & Chicken

My Mother-in-Law gave me this recipe a few years ago. I hadn't made it in a while and when I made this for dinner this week, my son exclaimed, "This is my favorite food ever!" Recipe from Linda Elggren. 

          1/2 cup onion, chopped

          2 cups chicken, cooked and shredded

          1/2 cup chicken broth

          1 (6.5 oz.) container light garlic & herbs spreadable cheese (such as Alouette)

          1 (6 oz.) package fresh baby spinach, stems removed

          3 cups hot cooked cavatappi or campanelle pasta (8 oz. uncooked)

          1 cup tomato, diced

          1/2 tsp. freshly ground black pepper

          1/4 tsp. salt

          Fresh grated parmesan cheese

Sauté onion in a large saucepan coated with cooking spray. Cook for 4 minutes, or just until tender. Add shredded chicken; sauté 1 minute. Add broth and bring to a boil. Reduce heat to low; add cheese, stirring until smooth. Add spinach and cook for 4 minutes, or until spinach just begins to wilt. Add pasta, tomato, pepper and salt; toss well. Cook 1 minute or until thoroughly heated. Sprinkle with parmesan cheese and serve immediately. Serves 4-6.

Nutrition info: (per 2 cup serving) 388 calories, 11 g. fat, 48 g. carbohydrates, 6.8 g. fiber

Mexi-Puff

This reminds me of Chile Relleno. It would make a great brunch or a fun dinner! Recipe from Keeping Up Cookbook...

           12 eggs
           1/2 tsp. salt
           1/2 cup flour
           1 tsp. baking powder
           2 cups cottage cheese
           1 cup shredded Monterey jack cheese
           1 cup shredded cheddar cheese
           1/4 cup butter, melted (I omit and don't notice the difference)
           1 (4 oz.) can green chilies, drained

Optional toppings:
           sliced avocados, salsa, sliced black olives & sour cream

Preheat oven to 350° F. Whisk together eggs, then add remaining ingredients (except toppings). Pour into a greased 9 x 13" baking dish and bake, uncovered, for 35 minutes. Serve warm with desired toppings. Serves 6.

Smothered Chicken

This is an fast and easy dinner that tastes like you slaved over it!   

Recipe from my friend Kim Garner.       

          1 boneless, skinless chicken breast per person
          Barbecue sauce
Optional toppings:
          Bacon, cooked and crumbled
          Green onions, sliced
          Sliced mushrooms, fresh or canned
          Shredded cheese

Preheat oven to 350° F. Place chicken breasts in a lightly greased baking dish. Spread barbecue sauce over each chicken breast, then flip over with a fork and spread barbecue sauce on the other side. Sprinkle bacon, green onions and/or mushrooms over the chicken breasts. Bake for 30 minutes, or until juices run clear. Remove from oven and sprinkle with cheese and return to oven until cheese is melted.

Sweet & Sour Sloppy Joes

This is one of my daughter's favorite comfort foods! I hope you enjoy it too...

          1 pound ground beef

          1/2 cup onion, chopped

          1/2 cup condensed tomato soup, undiluted

          1/2 cup ketchup

          3 Tbs. grape jelly

          1 Tb. brown sugar

          1 Tb. apple cider vinegar

          1 Tb. mustard

          1/2 tsp. salt

          1/2 tsp. celery seed

          6 hamburger buns

In a large skilled, cook beef & onion over medium heat until meat is no longer pink. Stir in the remaining ingredients (except hamburger buns, of course). Bring to a boil. Reduce heat and simmer, uncovered for about 10 minutes. Serve on hamburger buns. Serves 6.

Chile Casserole

I was pulling all my recipes for this week and thought that I should post some of our Christmas favorites for those of you who are looking for holiday cooking ideas. I don't have pictures yet, but I will post them later this week.

Christmas breakfast at my parents house always consisted of steak and eggs courtesy of my cute Dad. In my husband's family, they always woke up Christmas morning to this yummy casserole and a plate of hot Sticky Buns.

12 eggs

1 pint sour cream

1 tsp. salt

18 oz. chopped green chiles

1 lb. shredded Mozzarella or Monterey Jack cheese

Wisk eggs together in a large mixing bowl. Add remaining ingredients and mix until evenly combined. Pour into a greased 9x13 baking dish and bake at 350 degrees for 1 hour or until middle is fully set. Serve with fresh salsa.

Cranberry Salsa

*From Cammie Ward (via Katie Howard)

My cute friend Katie brought this dip to Book Group last week and I absolutely had to have the recipe! If you are looking for a yummy appetizer to bring to a holiday party, this is it.

1-12 oz. package fresh cranberries

3/4 c. sugar

1 jalepeno pepper- seeded

2 green onions

1-2 Tbs. fresh cilantro

1/4 tsp. cumin

Combine all ingredients in the food processor and mix until finely chopped. Pour over an 8 oz. block of cream cheese and serve with your favorite crackers. DE-LISH!

Sunshine Carrots

I am making these for Christmas Eve dinner, but they are fabulous anytime!

1- 32 oz. package baby carrots

2 Tbs. sugar

2 tsp. cornstarch

1/2 tsp. ground ginger

1/2 tsp. salt

1/2 cup cold Orange Juice

4 Tbs. butter

Steam carrots until tender, drain, and pour into a casserole dish. In a small sauce pan combine sugar, cornstarch, ginger, salt, and OJ. Wisk mixture until all the lumps have disappeared and then bring to a boil over medium heat. Remove from heat and add butter . Stir until butter is melted and then pour over carrots. Enjoy!

Classic Cheese Fondue (aka Stinky Cheese Fondue)

Our family has a traditional fondue dinner on Christmas Eve and this cheese is always a hit. The cheese is a bit potent, but it tastes divine.

8 oz. Emmentaler cheese

8 oz. Gruyere cheese

3 Tbs. flour

1 clove garlic

1 1/2 cups dry white wine (I use cooking wine)

1 Tbs. lemon juice

pepper and nutmeg to taste

2 loaves crusty Italian or French bread- cubed

Shred cheeses and combine in a large mixing bowl. Dredge with flour. Rub inside of cooking pot with cut garlic clove and then discard the garlic. Pour wine into the pot and cook over medium heat until hot, but not boiling. Add lemon juice. Add cheese by handfuls, stirring constantly with a wooden spoon until cheese is melted and mixture has the consistency of a creamy sauce. Add pepper and nutmeg to taste. Increase heat and allow mixture to boil briefly. Remove from heat and serve immediately with cubes of bread for dipping.

Bacon Wrapped Smokies

I made these for a party last weekend and they were a hit! My husband liked them so much he has requested I make them for another party we have this week. 

Ingredients:

1 lb. sliced bacon 

1 (14 oz.) package beef cocktail wieners

1 c. brown sugar 

Directions: 

       Cut bacon slices into thirds and wrap around wieners securing with a toothpick (or put them on a long skewer). Place on a large baking sheet. Sprinkle liberally with brown sugar. Bake at 325 degrees for 40-60 minutes, until sugar is bubbly. To serve, place wieners in a crock pot on the low setting. 

Red Velvet Cupcakes

This recipe is (apparently) from NYC's famous Magnolia Bakery. Even if this recipe isn't the actual one they use they are scrumptious!

Ingredients:

3 1/3 c. flour (not self-rising)

3/4 c. (1 1/2 stick) unsalted butter, softened

 2 1/4 c. sugar

3 large eggs, at room temperature

6 Tbs. red food coloring

3 Tbs. unsweetened cocoa powder

1 1/2 tsp. vanilla extract

1 1/2 tsp salt

1 1/2 c. buttermilk

1 1/2 tsp cider vinegar 

1 1/2 tsp. baking soda

*makes 36 cupcakes 

Directions:

• In a small bowl, sift the cake flour and set aside. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until very light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition.
• In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well.
• In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated, but do not overbeat.
• In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended and the batter is smooth.
• pour the batter into lined muffin pans. Bake for 20 minutes, or until a toothpick  inserted in the center of the cake comes out clean. 

Frosting: 

1 lb. (two 8 oz. packages) cream cheese. softened

6 Tbs. unsalted butter, softened

1 1/2 tsp. vanilla extract

5 c. confectioners powdered sugar

Directions: Using electric mixer cream together butter and cream cheese til fluffy (about 5 minutes) add vanilla, beat well. Add powdered sugar 1 c. at a time until smooth and creamy. Refrigerate frosting for 2-3 hours (no longer) to thicken before putting on cupcakes

Thin Mint Crackers

*Adapted from allrecipes.com c/o Michella Koryta

These taste very similar to the Girl Scout thin mint cookies & are less fattening.

Ingredients

1/2 box Ritz crackers

1 lb. bittersweet or milk chocolate (I use milk chocolate chips)

1/2 tsp. peppermint extract

Directions

Melt chocolate in the microwave in a medium size bowl.  Stir in peppermint extract.  Dip crackers into melted chocolate until coated. (I use chopsticks if available to dip crackers).  Remove dipped crackers & place on a cookie sheet covered with wax paper.  Depending on the temperature in your kitchen, you may want to stick your cookie sheet in the freezer first so that the bottoms of the dipped crackers don't melt.  (You will still want to use wax paper with a cold tray).  When your sheet is full, place in fridge.  These are best kept in the fridge or a cool place until served.  Look good served in candy cups.  You can also top with sprinkles to add variety.

Three-Bean Christmas Chili (low-fat)

*Betty Crocker c/o Sydney Pryor

Ingredients

1 lb. ground beef, cooked & drained (can make without for vegetarian option)

1 can (28 oz.) whole tomatoes, undrained

1 can (15 oz.) dark red kidney beans, drained

1 can (15 oz. garbanzo beans, drained

1 can (15 oz.) butter beans, drained

1 can (15 oz.) tomato sauce

3 small red, orange or yellow bell peppers, cut in 1/2 inch pieces (I use all three colors of pepper)

1 Anaheim or jalapeno chili, seeded & chopped

1-2 Tbsp. chili powder

2 tsp. ground cumin

1/4 tsp. black pepper

1/2 c. sour cream

3 Tbsp. salsa

Instructions

Pour can of tomatoes into  large pot; break up tomatoes with a spoon.  Stir in remaining ingredients except sour cream & salsa.  Bring to a boil; reduce heat.  Cover and simmer 30 to 35 minutes or until bell peppers are tender.

Sour Cream Topping

In a small bowl, hand mix sour cream and salsa.

Serve chili with sour cream mixture.

Pumpkin Cheesecake Bars

2 cups finely crushed Gingersnaps (I like "Anna's Ginger Thins)

1/4 c. butter, melted

1/3 c. canned pumpkin

1 Tbs. flour

1 tsp. pumpkin pie spice

3-8 oz. packages cream cheese, softened

1 c. sugar

1 1/2 tsp. vanilla

3 eggs

Lightly grease a 9x13 inch pan and set aside. For the crust, combine gingersnaps and butter in a small bowl. Press mixture evenly into the bottom of prepared pan. Bake at 325 degrees for 10 minutes and then allow to cool.

For pumpkin batter, in a medium bowl stir together pumpkin, flour, and pumpkin pie spice. Set aside.

For cream cheese batter, in a large mixing bowl beat cream cheese with an electric mixer (I used my KitchenAid) on medium to high speed until smooth. Add sugar and vanilla and beat until combined. Add eggs and mix on low speed just until combined. Stir 1/3 of the cream cheese batter into the pumpkin batter and stir until smooth. Pour remaining batter over the crust and spread evenly. Place large spoonfuls of the pumpkin batter randomly over the cream cheese batter. Using the tip of a table knife, gently swirl the two batters together.

Bake for 25-30 minutes at 325 degrees or until the center in just set. Cool completely in the pan on a wire rack. Cover and chill for 4-24 hours before cutting into squares for serving.

*Recipe from "Better Homes and Gardens Biggest Book of Cookies." And a big thank you to Betsy for the giving me that fabulous cookbook for my birthday last year! You know me well.

Egg Nog Cupcakes

Yummy! My cute friend Michelle Moench Bagley passed this recipe on to me and they are a new favorite. Cute and delicious, these cupcakes would make a great holiday gift for neighbors, teachers, and friends.

1 box Pound Cake mix

2 eggs

1 1/4 c. eggnog

1/2 tsp. vanilla

1/4 tsp. nutmeg

Preheat oven to 350 degrees and line muffin pan with paper liners. Combine all ingredients and mix on medium speed for two minutes. Pour into muffin cups and bake for 18-20 minutes. (Makes 18-24 cupcakes depending on how you fill them). Remove from oven and allow to cool before frosting.

Frosting

1/2 cup butter

8 oz. cream cheese

16 oz. powdered sugar (about 4 cups)

1/4 c. egg nog

*This made enough frosting for 2-3 batches of cupcakes

Chocolate Rolo Cookies

Ingredients:
2 1/2 c. flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1 c. brown sugar
1 c. sugar
1 c. butter
2 eggs
2 tsp. vanilla extract
4 dozen rolos
2 Tbs. sugar (for rolling cookies in)

Directions:
In large bowl combine flour, cocoa and soda. Set aside. Beat butter and sugars until well blended. Add eggs and vanilla then add dry mixture and blend well. Using your hands shape dough into small balls. Press Rolo candy into the center of the ball and cover with dough. Roll cookies in sugar and place on an ungreased cookie sheet. Bake at 350 degrees for 8-10 minutes (I never go more then 8 but it depends on your oven) Cool on wire rack.

Asparagus

*from Lisa Miles Willmore

Asparagus
sea salt

Juice
3 Tbsp butter
1 Tbsp water
1 Tbsp soy sauce
1 Tbsp balsamic vinegar

*Pre-heat oven to 400 degrees.
Snap asparagus & sprinkle with sea salt.
Bake on greased cookie sheet for 5-10 minutes.
(You can also steam asparagus if you prefer).

Meanwhile, brown 3 Tbsp butter in a small pan, remove from heat.
Add water, soy sauce, & balsamic vinegar.

Combine in a bowl & serve.

Artichoke Dip

Always a crowd pleaser...

Ingredients: 
1 (14 oz.) can quartered artichoke hearts, drained & coarsely chopped
1 c. mayonnaise
1 c. freshly grated parmesan cheese (or parmesan, romano & asiago blend)
1 (4 oz.) can diced green chilies
1/4-1/2 tsp. garlic salt

Directions: 
Combine all ingredients in baking dish. Bake uncovered for 30 minutes at 350 degrees. Serve warm with tortillas chips or bread slices.