Banana Cream Supreme, Barbecue Beef Sandwiches

Hi everyone!

Tomorrow is the 1st so that means I need to deliver a dessert to my dad. For those who don't know, I gave my dad a dessert a month for one of his Christmas gifts. For February I'm making Banana Cream Supreme. They love banana pudding so I think this will go over well. Plus, it uses my spring form pan and I like to use it at least once a year! Tomorrow we are having Barbecue Beef Sandwiches for dinner. I think this recipe is great done in the crockpot. You will need to allow a lot of time though so start this early in the morning. You want to cook the roast, shred it, then add the rest of the ingredients and you'll have a perfect sandwich!

Banana Cream Supreme
Katie (Katiedid)

16 (2 1/2-inch) graham cracker squares (approximately 1 1/4 cups crushed)
1/4 c butter or margarine, melted
3 T sugar
1 container (12 oz) frozen whipped topping, thawed
1 container (8 oz) sour cream
1 pkg (3.4 oz) vanilla instant pudding and pie filling
3 medium bananas, sliced
2 T pecan halves, grated
Strawberry fans and mint(optional)

Chop/finely crush graham crackers; place in a bowl. Add butter and sugar; mix well. Press crumb mixture onto flat bottom of springform pan. In a classic batter bowl, whisk sour cream and milk until blended. Add pudding mix; whisk until pudding is dissolved. Add whipped topping, mixing until well blended. Spread half of filling over crust. Slice bananas; arrange over filling. Spread remaining filling over bananas. Grate pecans over top. Garnish as desired with fresh fruit/mint leaves. To serve, remove collar from pan; cut into 12 wedges. Lighter Version: Substitute fat-free frozen whipped topping, fat-free sour cream, reduced -fat graham crackers, and sugar-free pudding. Notes: I have also used strawberries instead of the bananas. Other fruits or fruit combinations could be used.

Barbecue Beef Sandwiches
Amy - amylz

3 pounds Chuck roast
1 cup Water
2 Beef bouillon cubes
1 tablespoon Minced onion
15 ounces Can tomato sauce
1/4 cup Brown sugar
1/4 cup Ketchup
1/4 cup Mustard
dash Worcestershire sauce

Roast meat, along with 1 cup water and bouillon cubes until very tender or cook on low in the crock pot 8 to 10 hours, until tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add rest of the ingredients to shredded meat. Put in a crock pot and cook on low heat 3 to 4 hours (or on high 1 1/2 to 2 hrs). Serve over hamburger buns or dinner rolls.

Amy

Apple and Sage Pork Chops, Cashew Chicken Salad Sandwiches

Hi everyone!

Tomorrow we are having Apple and Sage Pork Chops. This recipe is from the McCormick website so they want us to use all McCormick ingredients but you can use whatever you have on hand. You should already have all of these seasonings. Those who follow the blog know that Johnny's is my favorite seasoning salt. This is a pretty easy recipe. My family loves to eat pork chops with apple sauce and rice. I've also got a recipe here for chicken salad. Every once in a while I like to whip up a big batch of chicken salad to eat for lunches during the week. This recipe is for Cashew Chicken Salad. This is a great recipe to use up leftover chicken you might have in the freezer but if you don't, you could sub canned chicken breast. Sometimes I like the texture from the canned chicken better in chicken salad anyway. If I use chicken that I already had leftover, I'll throw it in the food processor to sort of mash it up. I like it that way! This particular recipe only yields 2 servings so you're not going to get a ton from this recipe!

Apple and Sage Pork Chops
Amy - amylz
Makes 6 servings.

1 tablespoon flour
2 teaspoons McCormick® Rubbed Sage
1 1/2 teaspoons McCormick® Season-All® Seasoned Salt
1 teaspoon McCormick® Thyme Leaves
1/2 teaspoon McCormick® Ground Nutmeg
6 boneless pork chops, 3/4- to 1-inch thick (about 2 pounds)
1 tablespoon olive oil
2 Gala apples, cut into thin wedges
1 large onion, thinly sliced
1/2 cup apple juice

1. Mix flour, sage, Season-All, thyme and nutmeg in small bowl until well blended. Sprinkle both sides of pork chops with 1 tablespoon of the flour mixture.
2. Heat oil in large skillet on medium-high heat. Add pork chops; brown on both sides. Remove from skillet. Add apples, onion, remaining seasoned flour and juice to skillet; stir until well mixed. Return pork chops to skillet.
3. Bring to boil. Reduce heat to low; cover and simmer 5 minutes or until pork chops are desired doneness. Remove pork chops to serving platter; keep warm. Simmer sauce 5 minutes or until slightly thickened. Serve sauce over pork chops.

©2008 McCormick & Co., Inc. All Rights Reserved.

Cashew Chicken Salad Sandwiches
Amy - amylz

1/4 cup fat-free sour cream
1 tablespoon light mayonnaise
1/4 teaspoon curry powder
2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
1/3 cup chopped celery
2 tablespoons chopped dry-roasted cashews
1 tablespoon finely chopped green onions
2 (2-ounce) whole wheat hamburger buns

Combine first 3 ingredients in a large bowl, stirring until well blended. Add chicken, celery, cashews, and green onions; stir well. Serve chicken salad on buns.

Yield: 2 servings (serving size: 2/3 cup chicken salad and 1 bun)
CALORIES 353 (26% from fat); FAT 10.3g (sat 2.6g,mono 1.5g,poly 1.8g); PROTEIN 31.6g; CHOLESTEROL 69mg; CALCIUM 115mg; SODIUM 925mg; FIBER 4.8g; IRON 1.8mg; CARBOHYDRATE 35.8g
Cooking Light, APRIL 2004

Amy

Grilled Chicken Caesar Wraps

Hi everyone!

Tomorrow we are having wraps for dinner. My family loves Caesar Salad so these should go over well. I got this recipe from the LightHouse website so they want you to use their dressing (it's found in the produce section) but by all means, use whatever dressing brand you like. I happen to think their Homestyle Ranch dressing is the best dressing in the world! Anyway, you just grill the chicken then mix everything and wrap. I think it would be fine to dice the chicken and then cook too. Do whatever works for you!

Grilled Chicken Caesar Wraps
Amy - amylz
LightHouse - Serves 4

2 boneless, skinless chicken breast halves
1/2 cup + 2 Tbsp Litehouse® Lite Caesar Dressing, divided (or Litehouse® Homestyle Ranch Dressing, Litehouse® Caesar or Litehouse® Lite Ranch)
4 cups (10 oz.) romaine lettuce leaves, torn
1/2 cup black olives, sliced
1 cup grape tomatoes, cut into halves
2 Tbsp. grated Parmesan cheese
Alfalfa sprouts (optional)
4 (6-inch) whole wheat tortillas (or pita rounds, cut in half)

Brush both sides of chicken breasts with 2 tablespoons dressing. Preheat grill or broiler. Grill chicken 5 inches from heat source 6 minutes per side or until chicken is cooked through. Slice crosswise into 1/4-inch slices. Combine lettuce, chicken, olives, tomatoes and cheese in large bowl; toss with remaining 1/2 cup dressing. Mound mixture in center of tortilla. Top with alfalfa sprouts, if desired. Roll up. If using pita rounds, cut in half and stuff with mixture, topping with alfalfa sprouts.

Amy

Cran-Broccoli Salad, Easy Steak Sandwich

Hi everyone!

Tomorrow we are having a Cran-Broccoli Salad and Steak Sandwiches for dinner. The salad is so easy because you use a broccoli slaw from the produce section. I loves these salads! The only change I plan to make is I'm going to leave out the maple syrup. I don't love maple and I also don't need the sugar. I'm also leaving out the pecans since, as you know, we are nut-free! The sandwiches are kind of like a Philly cheese steak sandwich. I had the butcher slice me some steaks super thin. I also had him trim the steaks so there was no fat. This recipe is for 1 sandwich so you need to adjust to fit your family. The thing I like about this recipe is I can make each sandwich the way people like them. I plan to make them one at a time. It will take a little longer but will definitely be worth it. If your family would like them all the same, then you could totally make one big batch. I will make the recipe as written for myself. I did buy whole wheat sandwich rolls for the bread but that is the only change I'll make. For Caden, I'll leave out the hot peppers, for Jackson I'll leave out the mushrooms and cheese and for John I'll leave out the hot peppers and cheese. I think everyone will be very happy!

Cran-Broccoli Salad
Amy – amylz
All Recipes - Yields: 8 servings

2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1 clove garlic, minced
1/2 teaspoon grated lemon zest
salt and pepper to taste
1/2 cup canola oil
1 (16 ounce) package broccoli coleslaw mix
1/2 cup dried cranberries
1/4 cup chopped green onions
1/4 cup chopped pecans

1. In a medium bowl, whisk together the vinegar, mustard, maple syrup, garlic, and lemon zest. Gradually whisk in the canola oil while drizzling in a fine stream.
2. In a serving bowl, combine the broccoli slaw, dried cranberries, and onion. Pour the dressing over, and toss to coat evenly. Chill for at least 15 minutes before serving. Sprinkle pecans over the top just before serving.

Easy Steak Sandwich
Amy – amylz
AllRecipes - Yields: 1 servings

2 tablespoons butter
1/4 medium onion, sliced
4 large fresh mushrooms, sliced
1/4 green bell pepper, sliced into long strips
1 (1/2 pound) well-marbled beef steak of any type, sliced as thinly as possible
3 tablespoons chopped pickled hot peppers
1 teaspoon Hot pepper sauce
2 slices sharp Cheddar cheese
salt and pepper to taste
1/3 French baguette, cut in half lengthwise

1. Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onion; cook and stir until tender. Push onion to the side of the pan, and add the mushrooms. Cook and stir until softened, then add the bell pepper and cook just until tender, about 3 minutes. Remove from the pan with a slotted spoon, and set aside.
2. Add the remaining butter to the skillet. No need to clean the pan, just let it heat up a little bit. Place the steak in the skillet along with the pickled peppers. Season with salt and pepper. The steak cooks really fast, just a couple of minutes. Once the steak is mostly browned, return the onion and pepper to the pan. Cook until heated through.
3. Turn off the heat, and place the slices of cheese over the top of the pile so they can melt. Scoop the whole pile into the awaiting bread, making sure to pour some of the juices onto that wonderful sandwich.

Amy

Chicken Cassoulet, Rich Chocolate Brownies

Hi everyone!

Tomorrow I am making a chicken cassoulet for dinner. You really need to start this the day before because it's a long process. You need to do the beans for about 4 hours then chill them before it goes in the crockpot for about 10 hours. So, you can do the beans the day before and then cook this in the crockpot the next day. I like to use boneless, skinless thighs and breasts for this. It's also my turn to bring dessert to small group and I'm making Rich Chocolate Brownies. These are your basic brownie with frosting on them.

Chicken Cassoulet
Amy - amylz

1/2 cup. dry navy beans
1 1/2 lb. chicken pieces with skin removed
3/4 cup. "reduced sodium" tomato juice
1/2 cup. chopped celery
1/2 cup. sliced carrots
1/2 cup. chopped onion
1 clove garlic, minced
1 bay leaf
1 tsp. instant beef bouillon granules
1/2 tsp. each dried basil, oregano & sage, crushed
1/4 tsp. paprika

Rinse beans. In medium saucepan, mix beans and 2 cups water. Bring to boiling. Boil uncovered for 10 minutes. Drain. Add 2 cups more water. Return to boiling. Reduce heat, cover, simmer about 1 1/2 hours until beans are tender. Drain. Cover and chill. In electric slow cooker, combine beans, chicken pieces, tomato juice, celery, carrots, onion, garlic, bay leaf, bouillon, basil, oregano, sage and paprika. Cover. Cook on low heat 8-10 hours. Remove and discard bay leaf. Makes 4 servings.

Rich Chocolate Brownies
Leslie (2beautifulbambinos)

1 cup sugar
2 eggs
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, melted
1/2 cup all-purpose flour
1/3 cup baking cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
3 tablespoons butter or margarine, melted
3 tablespoons baking cocoa
2 tablespoons warm water
1 teaspoon instant coffee granules
1 1/2 cups confectioners' sugar

In a mixing bowl, beat sugar, eggs and vanilla. Add butter; mix well. Combine dry ingredients; add to batter and mix well. Pour into a greased 8-in. square baking pan. Bake at 350 degrees F for 25-30 minutes or until brownies test done with a wooden pick. Cool in pan on a wire rack. For frosting, combine butter, cocoa, water and coffee; mix well. Gradually stir in sugar until smooth, adding additional warm water if necessary to achieve a spreading consistency. Frost the brownies.

Amy

Buffalo Chicken Chili Mac,

Hi everyone!

Tomorrow I am making Buffalo Chicken Chili Mac for dinner. This is a Rachael Ray recipe. The only change I'm going to make is to leave the cheese out. I know, sort of defeats the purpose but you know my family. I might sprinkle a little blue cheese over my own serving but you never know!

Buffalo Chicken Chili Mac
Amy - amylz
Rachael Ray Show Yields: 6 servings


2 tablespoons extra-virgin olive oil (EVOO)
2 pounds (about 4 to 6, depending on size) boneless, skinless chicken breasts, cut into small bits
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, finely chopped or grated
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can crushed tomatoes
1 pound whole wheat elbow macaroni
1/2 cup pepper jack cheese
1/2 cup crumbled blue cheese
2 scallions, root ends removed and thinly sliced

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn’t frozen through. This will let you cut it up quickly into small pieces. Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni. Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly. While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes. Sprinkle the chopped scallions over the top and watch this one disappear in no time.

Amy

Applebee's Honey Grilled Salmon, Bean & Rice Burritos, Greek Easter Bread

Hi everyone!

Tomorrow I am making a couple different things. For John I'm making salmon. This is an Applebee's copycat recipe. You just grill the salmon with some salt and pepper so that's simple. Making up the sauce it the hardest part and it's not difficult at all. Most of the ingredients are things you should have on hand. For the boys and myself, I'm making bean and rice burritos. I will use whole wheat tortillas and brown rice. I may go with pinto beans instead of refried beans too depending on my mood. Since the boys don't like cheese, I'll leave that out too. Serve with some salsa and you're set! And, I am making some bread because I can't give it up completely. This time I'm going with Greek Easter Bread. This is a bit time consuming but it's so pretty when it's done!

Applebee's Honey Grilled Salmon
Katie (Katiedid) from Recipezaar

Honey Pepper Sauce
3/4 cup honey
1/3 cup soy sauce
1/4 cup dark brown sugar, packed
1/4 cup pineapple juice
1 lemon, juice of (about 2 tablespoons)
2 tablespoons white distilled vinegar
2 teaspoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon paprkia
1/4 teaspoon garlic powder
4 (8 ounce) salmon fillets (without skin)

Make the sauce by combining all ingredients in a medium saucepan over medium/low heat. Stir occasionally until sauce begins to boil, then simmer uncovered for 15 minutes or until syrupy. Watch the sauce closely to be sure it doesn't bubble over. Preheat barbecue grill to medium heat. Rub each salmon filet with vegetable oil, then add a light sprinkling of salt and pepper. Grill the salmon for 4 to 7 minutes per side or until done. Serve salmon with a small cup of the honey pepper sauce on the side.

Bean & Rice Burritos
(P&Co)

1 can (16 ounces) refried beans
1 cup salsa
1 cup cooked long grain rice
2 cups (8 ounces) shredded cheddar cheese, divided
12 flour tortillas (6 to 7 inches)

In a bowl, combine the beans, salsa, rice and 1 cup cheese. Spoon about 1/3 cup off-center on each tortilla. Fold the sides and ends over filling and roll up. Arrange burritos in a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Cover and bake at 375° for 20-25 minutes or until heated through. Yield: 1 dozen.

Greek Easter Bread
Amy - amylz

1 teaspoon whole allspice
1 (3-inch) cinnamon stick
1 cup warm water (100° to 110°)
Dash of salt
Dash of sugar
2 packages dry yeast (about 2 1/4 teaspoons each)
4 3/4 cups bread flour, divided
1/2 cup sugar
3 tablespoons butter
3 large eggs
1 teaspoon salt
Cooking spray
1 tablespoon water
1 large egg yolk

Place allspice and cinnamon in a spice or coffee grinder, and process until finely ground. Set aside. Combine water, dash of salt, dash of sugar, and yeast in a large bowl, stirring with a whisk. Let stand for 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour to yeast mixture, stirring until well combined. Let stand 20 minutes.Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in allspice mixture. Add yeast mixture to butter mixture; stir with a whisk until well combined. Stir in 1 teaspoon salt. Add 3 1/2 cups flour, about 1 cup at a time, stirring until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press 2 fingers into dough. If indentation remains, dough has risen enough.) Divide dough into 3 equal portions, shaping each portion into a 14-inch-long rope. Place ropes lengthwise on a baking sheet coated with cooking spray (do not stretch); pinch ends together at one end to seal. Braid ropes; pinch loose ends to seal. Lightly coat dough with cooking spray. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°. Combine 1 tablespoon water and egg yolk, stirring with a whisk. Brush half of yolk mixture over loaf. Let stand for 5 minutes. Repeat procedure with the remaining yolk mixture. Bake at 350° for 30 minutes or until loaf sounds hollow when tapped. Cool on a wire rack for 20 minutes.

CALORIES 168 (18% from fat); FAT 3.3g (sat 1.5g,mono 0.9g,poly 0.4g); PROTEIN 5.3g; CHOLESTEROL 47mg; CALCIUM 13mg; SODIUM 150mg; FIBER 1.1g; IRON 1.8mg; CARBOHYDRATE 29.1g
Cooking Light, MARCH 2005

Amy

Turkey ABC Burger

Hi everyone!

Tomorrow we are having Turkey Burgers. This burger actually won an award on the Food Network so it must be good, right? The burgers themselves are just ground turkey, salt and pepper. You can use ground turkey breast but it might be too dry for this. I like to go with the lean ground turkey. As for the toppings, people can just add what they like.

Turkey ABC Burger
Amy - amylz
Recipe courtesy Leslie Helvin and Ryan Rankin

1 package of your favorite ranch dip plus ingredients to prepare it
6 strips thick cut pork bacon
1 pound ground turkey
Salt and pepper
Olive oil
At least 4 slices sharp Cheddar
Lettuce
Tomato
Red Onion
4 whole-wheat buns

Make ranch dip mix per package directions. Refrigerate. Cook bacon, as desired, in a saute pan on the stove. Set aside on a paper towel. Mix ground turkey and salt and pepper in a bowl. Form turkey meat into 4 equal size patties. Brush both sides with olive oil. This will prevent them from sticking to the grill. Grill burgers over hot coals for 4 minutes each side. Slice up the cheese, avocado, lettuce, tomato, and red onion. Grill onions if desired. Top burgers with Cheddar. Cook until melted. Toast buns. Assemble.

Assembly:
Bottom bun
Turkey patty
Cheese
Bacon (1 strip cut in 1/2)
Avocado (3 slices)
Lettuce, tomato, onion
Ranch dip
Top bun

Amy

Tangy Dijon Drumsticks

Hi everyone!

Tomorrow we are having Tangy Dijon Chicken for dinner. The recipe calls for drumsticks and if I have those in the freezer I will use them but any chicken pieces are fine. I won't be changing anything with the recipe. It should be yummy!

Tangy Dijon Drumsticks
Wendy - from the Ultimate Southern Living Cookbook

1/3 cup Dijon mustard
1 tbsp vegetable oil or olive oil
1 tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp paprika
1 ½ tsp hot sauce
8 chicken drumsticks

Combine the first 6 ingredients in a large heavy-duty, zip-top plastic bag; seal and squeeze to blend. Add chicken; seal and marinade in refrigerator 2 hours, turning bag occasionally. Remove chicken from marinade, discarding marinade. Place chicken on a lightly greased rack in a broiler pan. Bake, uncovered, at 375 for 45 minutes or until chicken is done. Yield: 4 servings

Amy

Steak Salad

Hi everyone!

Tomorrow we are having a steak salad! The only change I'm going to make is I'm going to use canola oil instead of vegetable oil and I'm going to use less cumin (we're not huge fans). I know we'll love this though!

Steak Salad
SunValleyMom

1/4 cup fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1 garlic clove
1/4 to 1/2 jalapeno, seeded, to taste
2 tablespoons vegetable oil
3/4 pound flank steak, cut diagonally against the grain into 1/4-inch thick strips
1 head Romaine lettuce, washed, dried and torn into pieces, about 3 to 4 cups
4 ears of corn, kernels removed
1/2 small red onion, diced
1/2 red bell pepper, seeded and diced
1/2 cup chopped fresh cilantro leaves
Lime wedges and cilantro sprigs for garnish

In a small food processor or blender combine lime juice, cumin, cayenne, garlic, jalapeno, and 1 tablespoon vegetable oil and puree until smooth. In a shallow dish combine the beef with half of the vinaigrette tossing it to coat well, and let it marinade for 15 minutes. Reserve remainder of the vinaigrette. In a large skillet, heat 1 tablespoon of the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 2 minutes, or just until it is still pink, and transfer the beef to a bowl. In a large bowl combine the lettuce, corn, red onion, red bell pepper and cilantro. Whisk the reserved vinaigrette, if necessary, and pour over the salad, tossing to coat. Taste and adjust seasoning with salt and pepper. Divide the salad between two plates and top with the cooked beef in a decorative pattern. Garnish with lime wedges and cilantro sprigs.

Amy

SPAGHETTI-PIZZA CASSEROLE

Hi everyone!

Tomorrow we are having spaghetti pizza casserole. I'll be using whole wheat pasta and then I'll leave off the cheese. We love regular spaghetti casserole so I'm sure we'll love this!

SPAGHETTI-PIZZA CASSEROLE
(luckymommyto2boys)

1 (16-oz) package spaghetti
1 cup milk
2 eggs
1 pound ground beef (I used ground turkey)
1 medium onion, chopped
1 medium-size green pepper, chopped
1 (32-oz) jar spaghetti sauce
1 (4-oz) can sliced mushrooms, drained
1 (12-oz) package sliced pepperoni
2 cups (8 oz) shredded mozzarella cheese
1 cup (4 oz) shredded Cheddar cheese

Cook spaghetti according to package directions; drain and place in a lightly greased 13” x 9” x 2” baking dish. Combine milk and eggs, stirring well; pour over spaghetti. Cook ground beef, onion, and bell pepper in a large skillet, stirring until beef crumbles; drain well. Stir in spaghetti sauce; spoon over spaghetti. Place mushrooms and pepperoni on top. Bake at 350° for 20 minutes. Sprinkle with cheeses; bake an additional 10 minutes. Yield: 8 servings

Amy

Simple Balsamic Vinaigrette, Slow Baked Salmon Fillets with Herbed Olive Oil, Sour Cream Chicken Enchiladas

Hi everyone!

Tomorrow I am making a couple different things. First, we'll all share a big green salad and I'm going to make up some balsamic vinaigrette. We love homemade dressings and I'm sure this one will be great. Then for John I'm making salmon. This is an easy bake recipe. Then for the rest of us, we'll be having chicken enchiladas. I'll leave off the cheese but otherwise follow the directions. I'm going to half the recipe since I don't need 10 servings and I'll probably use up some chicken I have in the freezer!

Simple Balsamic Vinaigrette
Amy - amylz
Recipe courtesy Emeril Lagasse, 2003

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use. *If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Slow Baked Salmon Fillets with Herbed Olive Oil
Rachel ~ burns toast

Preheat the oven to 325. Coat a shallow dish with: 1 teaspoon olive oil. Place skin side up: 2 center cut salmon fillets (about 12 ounces each) rinsed and patted dry. Place the fish in the oven and bake for 12 minutes. Meanwhile, heat in a small saucepan over low heat:

3 tablespoons olive oil
1 tablespoon chopped fresh tarragon or chervil
1/2 clove garlic
salt and black pepper to taste

After 15 minutes, check the internal temperature of the salmon with a instant-read thermometer. When temperature reaches 125, remove fish from the oven and let stand for 3 minutes. Remove the skin (it will come off easily) and turn fillets over. Strain the herbed oil over top and serve.

Sour Cream Chicken Enchiladas
Amy - amylz
Makes 10 servings.

2 packages McCormick® Enchilada Sauce Mix
3 1/2 cups milk
1 cup sour cream
1 can (4 1/2 ounces)) chopped green chilies, drained
2 tablespoons oil, divided
1 pound boneless skinless chicken breasts, cut into thin strips
1 medium onion, thinly sliced
1 medium bell pepper, cut into thin strips
10 flour or corn tortillas
2 cups shredded Mexican cheese blend

1. Preheat oven to 325°F. Stir Sauce Mix and milk in medium saucepan. Stirring constantly, cook on medium heat 5 minutes or until thickened. Stir in sour cream and chiles; set aside.
2. Heat 1 tablespoon of the oil in large skillet on medium heat. Add chicken; cook and stir 3 minutes or until lightly browned. Remove from skillet. In same skillet, heat remaining 1 tablespoon oil. Add onion and bell pepper; cook and stir 10 minutes or until tender. Return chicken to skillet. Stir in 1/2 cup of the sauce.
3. Spread 1/2 cup of sauce in lightly greased 13x9-inch baking dish. Heat tortillas as directed on package. Divide the chicken mixture evenly among each tortilla. Fold over tortillas sides; place seam-side down in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese.
4. Bake 40 minutes or until heated through and cheese is melted.

©2008 McCormick & Co., Inc.

Amy

Sesame Ginger Beef

Hi everyone!

Tomorrow we are having Sesame Ginger Beef for dinner and I'll serve this with brown rice. I'm going to reduce the sugar by about half but otherwise follow as written. I'm going to slice the steak into thin slices and then cook it in a frying pan like a stir fry! Should be good!

Sesame Ginger Beef
Niki5959 – adapted from two recipes from Taste of Home

1/2 cup brown sugar
1/2 cup soy sauce
2T vegetable oil
1/2 bunch green onions, sliced
3 garlic cloves, minced
2T sesame seeds, toasted
3/4 teaspoon ground ginger or 2 teaspoons grated fresh gingerroot
2 tsp lemon juice
2 teaspoons pepper
1 pound beef sirloin steak

In a large resealable plastic bag, combine all of the ingredients. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Drain and discard marinade. Thread steak onto metal or soaked wooden skewers or just cook steak whole on the grill. Grill, covered, over indirect medium heat for 15 minutes or until meat reaches desired doneness, turning occasionally. Yield: 4 servings

Amy

Pork Chop-Vegetable Supper

Hi everyone!

Tomorrow we are having Pork Chop Supper for dinner. This all goes in the crock pot so I love that! I won't be making any changes to this recipe. You can sub any veggies you like for this and after a few hours you have a complete meal!

Pork Chop-Vegetable Supper
Amy - amylz

6 pork loin chops, cut about 1 inch thick
2 cans (16 ounces each) cut green beans
1 can (12 ounces) whole kernel corn
1 Tbsp finely chopped onion
1 tsp Worcestershire sauce
1 tsp salt
1/4 tsp pepper
2 Tbsp cornstarch
1 can (8 ounces) tomato sauce

1. Brown pork chops in a small amount of fat in a skillet.
2. Put vegetables and browned chops into a slow cooker. Add seasonings.
3. Mix cornstarch and a small amount of tomato sauce. Add cornstarch mixture and remaining tomato sauce to cooker; mix.
4. Cover and cook on Low 6 to 8 hours.
Serves 6.

Amy

I'd Swear It Was Pizza Soup

Hi everyone!

Tomorrow we are having soup for dinner. It's called I'd Swear It Was Pizza Soup. Since my family doesn't eat cheese, I'm not sure it will but you never know. This looks to be pretty healthy. I like that you can add in or sub for things you like. I might throw some extra veggies in the pot that we like on our pizza! If you don't like pepperoni, you could really add any meat you like but I would make sure it's fully cooked first. I think canadian bacon might be good too!

I'd Swear It Was Pizza Soup
hmschlin2 aka Jen :)

1 onion, chopped
10 oz mushrooms, sliced
1 large can Italian style diced tomatoes
1 can beef stock or broth
1 package sliced pepperoni
1 green pepper, chopped
Shredded Mozzarella cheese
garlic bread, sliced

Place the onion, mushrooms, broth, tomatoes in the crockpot. Cook on low all day. About an hour before serving add pepperoni and pepper. Serve topped with shredded mozzarella and with a peice of garlic bread for dipping.

Amy

Mambo Rice, No Can Beato This Taquito

Hi everyone!

We're having a Mexican dinner tomorrow night thanks to Guy Fieri from the Food Netowrk. Our friends are coming over so I thought this would be fun! First I'm making Mambo Rice. The only change I'll make is to use brown rice. Obviously if you don't have a rice cooker (but you really should) then just cook it in a pan like you normally would. Then we're having chicken Taquitos. I'm going to do as the recipe says! This would be a great way to use up other shredded chicken or beef you have!

Mambo Rice
Amy - amylz
Recipe courtesy Guy Fieri

2 cups water
1 1/2 cups chicken stock
2 cups rice
1 cup chopped Italian parsley
1/2 cup chopped cilantro leaves
4 tablespoons minced garlic
1/4 cup freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
2 teaspoons freshly ground black pepper

Add water, chicken stock and rice to a rice cooker. Cook until al dente. Combine all other ingredients in a bowl. Remove rice from cooker and toss, separating with fork. Once rice is separated, slowly add the blended mixture. Rice can be served hot or cold.

No Can Beato This Taquito
Amy - amylz
Recipe courtesy Guy Fieri

4 tablespoons olive oil
1 large red onion, diced
1 red bell pepper, julienned
2 jalapenos, diced and seeded
2 medium red potatoes, diced into 1/2-inch cubes
2 tablespoons minced garlic
2 pounds boneless, skinless chicken breast, cut into 1-inch strips
1 tablespoon dried oregano
1 teaspoon ground cumin
Salt and pepper
3 ounces your favorite tequila
1 lime, juiced
2 tablespoons minced fresh cilantro leaves
24 corn tortillas
Guacamole, recipe follows
Tomatillo Salsa, recipe follows

In medium saute pan over medium to high heat, add oil, onions, red bell peppers, jalapeno pepper, potatoes, garlic and chicken. Saute until chicken is cooked and vegetables are soft. Add the oregano and cumin and season with salt and pepper, to taste. Deglaze with tequila and the lime juice and let simmer until liquid is almost evaporated. Remove from heat. Shred the chicken with 2 forks and let cool. Stir in the cilantro. Wrap tortillas in paper towels and microwave for 2 minutes to make tortillas pliable. Place about 4 tablespoons of chicken mixture on 1 tortilla, roll tightly and close with a toothpick. In large cast iron skillet, heat 1/2-inch of canola oil to 350 degrees F. Add rolls to hot oil, placing toothpick seam down. Cook for 2 minutes or until golden brown and turn to other side. Remove and drain on paper towel. Remove toothpicks and serve with guacamole and salsa.

Guacamole:
3 ripe avocados, peeled and seeded
1 jalapeno, seeded, minced
1/4 cup diced red onion
1/4 cup diced tomato
1/2 bottle of your favorite beer
4 tablespoons sour cream
1 lime, juiced
Small handful cilantro leaves, about 1/4 cup
Salt and pepper
Place all ingredients in a blender and puree.

Tomatillo Salsa:
8 fresh tomatillos
Olive oil
1/2 cup diced red onion
1/2 cup plus 3 tablespoons diced tomato
1/4 cup water
1 teaspoon minced garlic
1 teaspoon chopped cilantro leaves
1 tablespoon white vinegar
2 tablespoons hot sauce
Salt and pepper
2 tablespoons sour cream
Rub tomatillos with oil; grill until browned all over.

Place the tomatillos in a blender with remaining ingredients and puree. Season with salt and pepper. Top with sour cream and chopped tomatoes and serve.
Yield: about 3 cups

Amy

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon, Frozen Lemonade Pie, Opposing-Sides Two-Bean Dip

Hi everyone!

Tomorrow we are having Grilled Chicken. This is actaully much easier than it looks. I don't make the raddicchio but I do the marinade for the chicken. If you don't want to grill the chicken, you can bake it. I'll probably use boneless skinless breasts and thighs. I am making my boys a dessert, I'm making Frozen Lemonade Pie. This is so simple and very impressive! I am hosting scrapbook night tomorrow and for that I'm bringing a bean dip. This is really cool though because half is made with white beans and half is with black beans. You serve with pita chips! Yum!

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon
Amy - amylz
Recipe courtesy Tyler Florence, 2007

2 heads garlic, cut in 1/2 horizontally
Kosher salt
Freshly ground black pepper
Extra-virgin olive oil
2 whole fresh thyme sprigs, plus leaves from 6 sprigs
2 lemons, juiced, plus 2 lemons, halved
About 1 bunch flat-leaf parsley, leaves chopped
1 (4 to 4 1/2-pound) chicken, cut into 10 pieces
Freshly ground black pepper
2 heads radicchio, cut into quarters
1 tablespoon balsamic vinegar

Preheat the oven to 400 degrees F. Cut a piece of aluminium foil about 12 inches long.
Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette. Preheat an outdoor gas or charcoal grill to medium heat. Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together. Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside. When you're ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking. Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelized all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky. To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.

Frozen Lemonade Pie
Amy - amylz
Recipe courtesy The Neelys

Graham Cracker Crust:
2 cups graham cracker crumbs
1/4 cup sugar
7 tablespoons butter, melted
Lemonade filling:
1 (14 ounce) can sweetened condensed milk, chilled
1 (12 ounce) container whip topping, thawed
1 (6 fluid ounce) can frozen lemonade concentrate, keep frozen
1 teaspoon candied lemon peel

Preheat oven to 350 degrees F. In medium bowl, combine cracker crumbs, 1/4 cup of sugar, and the melted butter. Press firmly on bottom and up sides of pie plate. Bake for 7 minutes and let cool completely. In a medium bowl, add chilled sweetened condensed milk and cool whip and fold gently. Add frozen lemonade and continue to gently fold. Do not let the mixture become soupy. Pour mixture into the pie crust and freeze overnight. Garnish with candied lemon peel.

Opposing-Sides Two-Bean Dip
Amy - amylz

1 (16-ounce) can Great Northern beans, drained
1/2 cup chopped onion, divided
3 tablespoons grated Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
2 small garlic cloves, divided
1 (15-ounce) can black beans, drained
1 (4.5-ounce) can chopped green chiles, drained
1/4 teaspoon ground cumin
1/2 cup (2 ounces) finely shredded reduced-fat cheddar cheese
1/4 cup sliced green onion tops
Garlic Pita Chips

Combine the Great Northern beans, 1/4 cup chopped onion, Parmesan cheese, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 garlic clove in a food processor; process until smooth. Spoon white bean mixture into a bowl on one side; set aside. Combine the black beans, 1/4 cup chopped onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 garlic clove, chiles, and cumin in a food processor; process until smooth. Spoon black bean mixture into other side of bowl containing white bean mixture. Sprinkle cheddar cheese and green onions between 2 bean dips. Serve with Garlic Pita Chips. Yield: 12 servings (serving size: about 3 tablespoons dip and 4 chips)

CALORIES 179 (13% from fat); FAT 2.5g (sat 1g,mono 0.3g,poly 0.4g); IRON 2.2mg; CHOLESTEROL 4mg; CALCIUM 111mg; CARBOHYDRATE 29.9g; SODIUM 272mg; PROTEIN 7.8g; FIBER 5.4g

Cooking Light, OCTOBER 1998

Amy

Butterfinger Cookies, Garlic and Rosemary Beef, Traditional Southern Deviled Eggs, Queso, Chocolate Chip Pumpkin Bread, Knock You Naked Brownies

Hi everyone!

I'm baking some cookies for a friend and they are the Butterfinger Cookies listed below. Tomorrow we are having Garlic and Rosemary Beef Tenderloin for dinner. You could really use any roast for this or steaks. It's basically just marinating and baking. I'm going to use some nice lean steaks. I am hosting book club tomorrow so I am making a few different goodies for that. First is deviled eggs. This is a very basic recipe. Then I'm doing queso. I'll serve this with tortilla chips! Then for the sweets lovers, I'm making Chocolate Chip Pumpkin Bread and Knock You Naked Brownies. Obviously I don't want to be knocking anyone naked but I've heard these are really good!

Butterfinger Cookies
(Kim~photoqueen13)

1/2 cup butter, softened
3/4 cup sugar
2/3 cup packed brown sugar
2 egg whites
1 1/4 cups chunky peanut butter
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
5 Butterfinger candy bars(2.1 ounces each), coarsely chopped

In a mixing bowl, cream butter and sugars. Add egg whites; beat well. Blend in peanut butter and vanilla. Combine flour, baking soda and salt; add to creamed mixture and mix well. Stir in candy bars. Shape into 1 1/2 in. balls; place on greased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 4 dozen.

Garlic and Rosemary Beef Tenderloin
Kayla~kmc0315 via Southern Living

1/2 cup soy sauce
1/2 cup olive oil
1/4 cup balsamic or red wine vinegar
8 garlic cloves, minced
4 teaspoons dried rosemary
1 (5-pound) beef tenderloin, trimmed
1 tablespoon pepper

Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill at least 8 hours, turning occasionally. Remove beef from marinade, discarding marinade. Place in a roasting pan; sprinkle evenly with pepper, and let stand 30 minutes. Bake at 500° for 15 minutes or until lightly browned. Lower temperature to 375°; bake 20 more minutes or to desired degree of doneness. Let tenderloin stand 10 minutes before slicing.

Traditional Southern Deviled Eggs
Amy - amylz
Recipe courtesy Paula Deen

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise. Remove yolks and place in a small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish, and mustard. Add salt and pepper, to taste. Fill egg whites evenly with yolk mixture. Garnish with paprika, pickles, and pimentos. Store covered in refrigerator.

Queso
My2JulyBugs

Velveeta cheese (one large package)
1 can Cream of Chicken or Mushroom Soup
1 can Ro-tel (undrained)
1 can chopped green chili's
1 can pinto beans (drained)
1 small jar of your favorite salsa
1 lb hamburger (browned and drained)
1 can diced potatoes (optional)

In crockpot crock, mix velveeta (cut into small squares) and soup and melt for a few minutes together in the microwave. Once the melting has started, mix all other items in, stir and cook on low for 2-3 hours. Serve with your favorite tortilla chips.

Chocolate Chip Pumpkin Bread
OP????
from Allrecipes

3 cups white sugar
1 (15 ounce) can pumpkin puree
1 cup vegetable oil
2/3 cup water
4 eggs
3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
2 teaspoons baking soda
1 1/2 teaspoons salt
1 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.

Knock You Naked Brownies
(Sheree - hapamommy05)

1 box German chocolate cake mix
1 cup chopped nuts
1/3 cup evaporated milk
1/2 cup evaporated milk
1/2 cup butter, melted
1 pkg. (14 oz.) vanilla caramels, unwrapped
1 cup semi-sweet chocolate chips

In a large mixing bowl, combine dry cake mix, nuts, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13x9x2-inch glass baking dish. Bake in a preheated 350°F oven for 8 minutes. In the microwave or top of a double boiler melt caramels with remaining 1/2 cup evaporated milk. When caramel mixture is well mixed, pour overbaked layer. Cover with chocolate chips. Pour remaining batter on top of morsels. Return to oven and bake 18 minutes (or less for gooier brownies). Let cool before cutting.

Amy

Crispy Twice Cooked New Potatoes with Garlic Aioli, Easy Grilled Chicken Teriyaki, Chocolate Chip Cheesecake Bars

Hi everyone!

Tomorrow we are having Twice Cooked New Potatoes and teriyaki chicken. The potatoes are more of a method than a recipe. I make the potatoes but I skip the Aioli. Basically you bake them and then fry them! Yum! The only change I'll make is to fry them in a small amount of canola oil, not vegetable oil. For the chicken, you just marinate and then grill. You can cook these in a skillet as well. It's my turn to bring a snack to small group so I'm bringing Chocolate Chip Cheesecake Bars. This is about as easy as you can get yet it will seem impressive! Love that!

Crispy Twice Cooked New Potatoes with Garlic Aioli
Amy - amylz
4 servings

20 to 30 small new potatoes
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Vegetable oil, for deep-frying

Garlic aioli:
2 heads garlic
Extra-virgin olive oil
1 sprig thyme
1 tablespoon water
Kosher salt
Freshly ground black pepper
*1 jumbo egg yolk
1 lemon, juiced
Salt and pepper
1/2 cup extra-virgin olive oil
1/4 cup sour cream
Chopped chives, for garnish

Preheat oven to 400 degrees F. Lay potatoes out in a single layer on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss the potatoes around so they are evenly coated and pop in the oven to roast for 35 to 40 minutes until tender. Cut a heads of garlic through the middle, horizontally, and put in a foil pouch with olive oil, thyme, water, and salt and pepper. Seal the pouch around the edges and roast in the oven with the potatoes - this will be used for the aioli. When the potatoes are done and warm enough to handle make an X cut on 1 side of the potato and then squeeze gently from the bottom to form a flower-like shape. Heat a pot of oil for deep frying to 350 degrees F and fry the potatoes until crispy and golden. Drain on paper towels and season with kosher salt. Remove the garlic from the pouch and squeeze out the flesh. Add the roasted garlic, egg, lemon juice, salt and pepper in a blender and process. Pour in the olive oil in a slow, steady stream until the aioli emulsifies. Fold in sour cream and adjust seasoning with salt and pepper. Garnish with chives. - Tyler Florence

Easy Grilled Chicken Teriyaki
Amy – amylz
All Recipes Yields: 4 servings

4 skinless, boneless chicken breast halves
1 cup teriyaki sauce
1/4 cup lemon juice
2 teaspoons minced fresh garlic
2 teaspoons sesame oil

1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
2. Preheat grill for high heat.
3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Chocolate Chip Cheesecake Bars
(P&Co)

1 package (8 oz) cream cheese, softened
1/2 cup sugar
1 egg
1 roll (16.5 oz) Pillsbury® Create 'n Bake® refrigerated chocolate chip cookies

1 . Heat oven to 350°F. In small bowl, beat cream cheese, sugar and egg until smooth.
2 . In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3 . Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.

Amy

Jambalaya Pasta

Hi everyone!

Tomorrow we are having Jambalaya Pasta. This is the MOTW in my cooking group so I wanted to give it a try. I'm going to use whole wheat pasta and I'll probably use some smoked sausage. I'm also using a red and yellow pepper. Otherwise, I'll make the recipe as it's written!

Jambalaya Pasta
Lou - CallMeLou

2 teaspoons olive oil
1/2 pound sausage, cut into 1/4 inch slices or crumbled (can omit)
2/3 cup chopped green bell pepper
2/3 cup chopped red bell pepper (I use all red)
1/2 cup chopped onion
2 cloves garlic, pressed
1 28 oz. jar spaghetti sauce
1 tablespoon worchestershire sauce
4 teaspoons balsamic vinegar
1/4 teaspoon dried thyme leaves (I omit)
cayenne pepper to taste (I omit)
8 ounces linguini fini, cooked

In a skillet over medium high heat, heat the olive oil. Add sausage; cook over medium heat until lightly browned, stirring frequently. Add the chopped peppers, onion and garlic; cook 5 minutes, stirring frequently, or until tender. Stir in the spaghetti sauce and remaining ingredients except pasta. Heat to boiling; reduce heat. Cook 10 minutes. Meanwhile, cook pasta according to package directions; drain. Spoon sauce over hot pasta. Number Of Servings: about 4

Amy

Feta Olive Salad, Company Potatoes, Broccoli Side Dish, Caramelized Baked Chicken

Hi everyone! Like I mentioned last week, we've had to make some food changes around here and another thing to go is bread Mondays. We love homemade bread though so I'll still be doing it, just not every week!

Tomorrow it is my turn to bring food to Mops and I'm making Feta Olive Salad and Company Potatoes. I'm making these as written since they're for Mops. I can't wait to try the Olive Salad, it sounds delicious! For dinner we are having broccoli and baked chicken. The broccoli is just a twist on broccoli. I happen to love cooked broccoli but my boys don't so I am always looking for new ways to try it. I'm going to use EVOO in place of the butter but otherwise I'll do what it says. The chicken is so simple. You just mix and bake. It will come out kind of like a saucy teriyaki chicken.

Feta Olive Salad
Amy - amylz
2000 Michele Anna Jordan, adapted from The New Cook’s Tour of Sonoma (Sasquatch Books).

1 pound feta (crumbled)
1/2 small red onion, diced
3 garlic cloves, minced
1 lemon, zested and minced
1 orange, zested and minced
1 cup very small cherry tomatoes, halved (optional)*
1/2 cup green olives, pitted and sliced
1/2 cup kalamata olives, pitted and sliced
1/3 cup extra virgin olive oil
2 tablespoons minced fresh Italian parsley
1 tablespoon minced fresh cilantro (optional)
2 teaspoons minced fresh oregano
1 teaspoon minced fresh mint
Black pepper in a mill
Several large romaine or butter lettuce leaves

Place the feta in a large shallow bowl, add the onion, garlic, lemon zest, orange zest, cherry tomatoes, if using, green olives, and black olives. Toss lightly but thoroughly. Drizzle the olive oil over the salad and toss again. Add the fresh herbs, toss, and add several turns of black pepper. Arrange the lettuce leaves on 1 large or several individual plates and spoon the feta salad on top. Serve immediately. *Note Use the tomatoes only when they are in season locally; otherwise, omit them.

Company Potatoes
OP???

2 lb. pkg. hash browns, thawed
Mix together:
2 c. grated cheese
1 can cream of chicken soup
1/4 lb. melted butter
1/2 c. chopped onions
Salt and pepper

Add mixture to thawed potatoes. Pour into 3 quart casserole (or 9 x 13 inch pan). Add 1 cup buttered crumbs on top. Bake at 350 degrees for 45 minutes. Serves 10

Broccoli Side Dish
Katie (Katiedid) from Simple & Delicious

5 c fresh broccoli florets
2 T butter, melted
4 tsp soy sauce
2 tsp brown sugar
1/2 tsp minced garlic

Place broccoli in a large microwave-safe bowl. Combine the remaining ingredients; pour over broccoli. Cover and microwave on high for 3-4 minutes or until tender. Serve with a slotted spoon. Yield: 4 servings

Katie's Notes: I used 1 1/2 T butter, low-sodium soy sauce, and 1 1/2 tsp garlic. I cooked this in my Pampered Chef large micro-cooker for 4 minutes.

Caramelized Baked Chicken
Caneel ( preg-to-momreporter)

3 pounds chicken
2 tbs. olive oil;
1/2 cup soy sauce;
2 tbs. ketchup;
1 cup honey;
1 clove garlic, minced;
salt and pepper to taste

Grease 9x13 pan and preheat oven to 375 degrees. Place chicken in bottom of dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper. Pour over the chicken. Bake for one hour, or until sauce is caramelized.

Amy

Blue Cheese Burgers 2, Berry Walnut and Avocado Spring Salad

Hi everyone!

Tomorrow we are having a salad that is a "spring" salad but it sounded good to me now so I'm going with it. I love these fruity salads! If you can't get fresh strawberries, use any fruit you like. I think oranges would be good in this. I'm going to leave out the walnuts. For the main dish, we're having blue cheese burgers. It's called #2 because I have more than one recipe for blue cheese burgers. This recipe makes a 10 burgers so cut the recipe down for your family. I'm going to use super lean ground beef. I've got whole wheat buns, arugula and tomatoes to go on top! Of course I'm the only one in my house who will eat blue cheese so the rest of the family is having plain burgers!

Berry Walnut and Avocado Spring Salad
Amy - amylz
Serves 4-6

1 pkg (6 oz.) spring mix salad
¾ cup fresh strawberries, quartered
1/3 cup glazed walnuts
1/3 cup golden raisins
1 large avocado, sliced
1/3 cup Litehouse® Idaho Bleu cheese crumbles
¼-1/2 cup Litehouse® Raspberry Walnut Vinaigrette, Litehouse® Organic Raspberry Lime Vinaigrette or Litehouse® Pomegranate Blueberry Vinaigrette

In a medium bowl toss together the spring mix, strawberries, walnuts and golden raisins. Top with avocado and bleu cheese crumbles. Drizzle lightly with Litehouse® dressing just prior to serving and pass dressing with salad.

Blue Cheese Burgers 2
Amy – amylz
8 to 10 burgers

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced
Arugula and sliced tomatoes

Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
Prepare a charcoal or a stove-top grill. Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot. - Ina Garten

Amy

Airport Bob's Green Beans, Beef Tenderloin Steaks with Shiitake Mushroom Sauce

Hi everyone!

Tomorrow we are having Green Beans and steak. The beans are so simple and you can use frozen, fresh or canned beans depending on what you like. I'm going to use canadian bacon but you can use any kind of bacon you like. Then I'm going to drizzle with a little olive oil and use about half the brown sugar. The steak recipe is for tenderloins with a mushroom sauce. It calls for Shitakes but we prefer crimini mushrooms so I will use those! Also, tenderloin is a little too expensive for us (although Safeway is running a great sale on ALL meat this week) so I will be using some sirloin steaks.

Airport Bob's Green Beans
Amy – amylz
All Recipes - Yields: 6 servings

6 thick slices bacon, cut into 1 inch pieces
1 (16 ounce) package frozen cut green beans
1/4 cup butter
1/4 cup packed brown sugar

1. Fry the bacon in a large skillet over medium heat until done, but not quite crisp, about 9 minutes. Drain off grease and add butter and brown sugar. Cook and stir over medium heat until sugar has dissolved; remove from the heat and set aside.
2. Place the green beans into a pot and fill with about 1 inch of water. Bring to a boil then cover, and steam over medium heat until cooked through, about 5 minutes. Drain off water and stir in the sugar and bacon mixture. Serve immediately.

Beef Tenderloin Steaks with Shiitake Mushroom Sauce
Amy - amylz

4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
2 teaspoons butter
2 garlic cloves, minced
4 cups thinly sliced shiitake mushroom caps (about 8 ounces)
1/2 teaspoon chopped fresh thyme
2 tablespoons balsamic vinegar
1 tablespoon water
1 teaspoon low-sodium soy sauce
1 tablespoon fresh thyme leaves

1. Sprinkle steaks with 1/4 teaspoon salt and 1/8 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; sauté 3 minutes on each side or until desired degree of doneness. Transfer steaks to a serving platter.

2. Heat pan over medium-high heat. Add butter to pan, swirling to coat; cook 15 seconds or until foam subsides. Add garlic to pan; sauté 30 seconds, stirring constantly. Add mushrooms, 1/2 teaspoon chopped thyme, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper to pan; sauté 3 minutes or until mushrooms are tender, stirring frequently. Stir in vinegar, 1 tablespoon water, and soy sauce; cook 1 minute or until liquid almost evaporates. Spoon mushroom mixture over steaks. Sprinkle with thyme leaves.

Yield: 4 servings (serving size: 1 steak, 1/4 cup mushroom mixture, and 3/4 teaspoon thyme leaves) - Cooking Light, APRIL 2008

CALORIES 326 (31% from fat); FAT 11.2g (sat 4.7g,mono 4.2g,poly 0.5g); IRON 2.9mg; CHOLESTEROL 95mg; CALCIUM 34mg; CARBOHYDRATE 22.9g; SODIUM 428mg; PROTEIN 34.9g; FIBER 3.2g

Amy

Taco Soup With Meat

Hi everyone! Due to some recent health concerns in our family, I'm totally having to change the way I cook. However, I'm still going to be making the same meals so if you like them, still use them. I'll just be mentioning how I'm changing them to work for us but I'll leave the recipes themselves alone! However, with this, I'm having to end dessert Friday. I'm changing it to once a month! My 7 year old was very sad but he's dealing with it! LOL

Tomorrow we are having Taco Soup for dinner. I love Taco Soup! This is really good served with taco toppings on top like crushed up tortilla chips, sour cream and olives. This recipe is pretty simple. I'm going to use 93% lean ground beef or ground turkey breast depening on which is more affordable when I shop.

Taco Soup With Meat
(flows)
Makes 12 cups - 3 points per cup

1 lb ground turkey (lean) or extra lean ground beef or cubed chicken
1 envelope dry taco seasoning
1 envelope ranch dressing mix (dry)
1 can corn
1 can stewed tomatoes
1 can black beans
1 can pinto beans
1 can ranch style beans

While you brown the meat in one pan, combine and heat all other ingredients in a large pot (drain all cans except for ranch style beans). Once the meat is browned and drained add to large pot. When it's at the desired temperature, serve and enjoy! Consistency is very thick. For thinner variety don't drain cans or add a bit of water at the end.

Amy

Roasted Potatoes, Smothered Chicken

Hi everyone!

Tomorrow we are having Roasted Potatoes and Smothered Chicken for dinner. The potatoes are very simple. There are no measurements because it's a method. You can't mess this up! The Smothered Chicken is so yummy! She uses a whole chicken fryer but we don't really like all the pieces so I do a combo of boneless skinless breasts and thighs. You can get the chicken fry coating over by all the sauce packets and the chicken seasoning is in the spice aisle. I like to use Montreal Chicken Seasoning but any seasoning combo would work.

Roasted Potatoes (BAKED)
Leslie (2beautifulbambinos)

Potatoes
Oil
Salt
Pepper
Lawry’s

-wash & peel potatoes-chop into thick wedges-mix oil, salt, pepper, & Lawry’s together…toss potatoes in mixture-bake at 450* for 30 or so minutes

Smothered Chicken
Amy - amylz
Recipe courtesy Sandra Lee, 2007

3 1/2 pounds whole cut-up chicken
2 (5-ounce) packets chicken fry coating
2 tablespoons salt-free chicken seasoning, divided
Canola oil, for frying
2 (12-ounce) jars roasted chicken gravy
1 teaspoon crushed garlic

Cut away excess skin and fat from chicken pieces. Rinse with cold water and set aside; do not pat dry. In a shallow bowl, stir together fry coating and 1 tablespoon chicken seasoning. Dredge chicken pieces in coating mixture; set aside. In a large straight-sided pan, heat 1/2-inch oil over medium-high heat. Oil is ready for frying when a drop of water splatters when dropped in. Fry coated chicken until golden brown, about 8 minutes per side. Remove chicken from pan and drain oil. In a medium bowl, stir together gravy, remaining chicken seasoning, and crushed garlic; set aside. Return chicken to pan over medium heat. Cover with gravy. Bring to a boil. Reduce heat, cover and simmer for 10 to 20 minutes or until completely done (no pink near the bone). Serve hot.

Amy

Perfect Porterhouse Steak

Hi everyone! Due to popular demand, I will try to review the meals after I make them in the comments section. I went back and added comments for as many as I could (I review them but only kept records back to November). So, if there is a recipe with no review that you're wondering about, just ask me in the comment section and I'll get back to you right away!

Tomorrow we are having the Perfect Porterhouse Steak. Ok, use whatever cut of steak you like, it doesn't matter. Just make sure it's nice and big! I always use Montreal Steak Seasoning, that stuff is the best!

Perfect Porterhouse Steak
Amy – amylz
All Recipes - Yields: 2 servings

20 ounces porterhouse steak
1 teaspoon olive oil
1 tablespoon meat tenderizer
1 teaspoon steak seasoning

1. Place steak on a plate and coat lightly with olive oil. Rub steak with meat tenderizer. Sprinkle steak with steak seasoning and gently rub into steak. Cover with plastic wrap and let stand for 20 minutes. 2. Preheat a grill for high heat. When the grill is hot, lightly oil the grate. 3. Unwrap steaks and grill on open flame or charcoal grill for 3 to 5 minutes per side, or to your desired degree of doneness.

Amy

No Peek Casserole

Hi everyone!

Tomorrow we are having No Peek Casserole for dinner. I saw this on the Cooking Light website recently and wanted to give it a try. You do have to cook this for 2 hours in the oven so make sure you allow time for that. This looks so easy though and I plan to serve it over rice.

No Peek Casserole
Amy - amylz
Cooking Light

1-1/2 lbs ground beef, cut into bite size pieces
1 can Cream of Mushroom Soup
1 package dry onion soup mix
1 can mushrooms
2/3 cup milk

Preheat oven to 300F. Brown meat over high heat. Lower heat and add the rest of the ingredients. Mix well. Pour into lightly greased covered casserole dish and bake for 2-1/2 hours. No peeking! Remove from oven and serve over hot noodles or buttered rice.

Amy

Meat Lasagna - Cheeseless, Basil-Garlic Bread

Hi everyone!

Tomorrow we are having Cheeseless Meat Lasagna. You know my family, they don't eat cheese, so this seemed appropriate! This is really like spaghetti sauce meats the lasagna noodle but hey, the presentation is different. For our bread, I'm making Basil-Garlic Bread. I'm not really making the breas, I'm going to buy a loaf at the grocery store but the basil-garlic butter I'll whip up myself!

Meat Lasagna - Cheeseless
Naomi~MommyABC123

1 T oil
1 onion, diced
1 clove garlic, minced
1 green pepper, diced
1 lb ground beef
1 16 oz can whole tomatoes, with liquid
1 15 oz can tomato sauce
2 T parsley
1 tsp sugar
1 tsp basil
1/2 tsp pepper
8 oz lasagna noodles
1/2 tsp oil

Preheat oven to 350. In a 10 inch skillet, heat oil and sauté onion, garlic and green pepper until soft. Add ground beef, stirring until meat browns. Add tomatoes with liquid, tomato sauce, parsley, sugar, basil, salt and pepper. Heat until boiling, stirring occasionally. Simmer uncovered for 30 minutes. Cook noodles and rinse in cold water. Cover bottom of 9 by 13 baking dish with sauce mixture. Line with noodles, and spoon sauce over noodles. Add another layer of noodles and top with remaining sauce. Bake covered for 45 minutes.

Sandy’s notes: Don’t use no-boil lasagna unless you add extra liquid.

Basil-Garlic Bread
Amy - amylz
Prep: 10 min., Bake: 10 min.

1/4 cup melted butter
1 teaspoon dried basil
1/4 teaspoon garlic powder
1 6-ounce Italian bread loaf

Stir together 1/4 cup melted butter, 1 teaspoon dried basil, and 1/4 teaspoon garlic powder. Cut a 6-ounce Italian bread loaf in half horizontally; brush cut sides evenly with butter mixture. Wrap loaf in aluminum foil, and bake at 350° for 10 minutes or until thoroughly heated. Yield: Makes 4 servings. Southern Living, SEPTEMBER 2005

Amy

Lemon Pepper Steak and Oven Fries,

Hi everyone!

Tomorrow we are having Lemon Pepper Steak and Oven Fries for dinner. You can use any cut of steak you like but for this, I use Top Sirloin. You broil the steaks and the potatoes all on the same pan. It's very easy!

Lemon Pepper Steak and Oven Fries
Amy - amylz
Serves 6

Vegetable oil spray
3 large garlic cloves, minced
2 teaspoons dried oregano, crumbled
½ teaspoon salt-free lemon pepper
1 ½ pound Top Sirloin Steaks

Preheat the broiler. Lightly spray a broiler pan and rack with vegetable oil spray. In a small bowl, stir together the garlic, oregano and lemon pepper. Press into both sides of the steak. Prepare oven fries (recipe follows). Place the steak on one side of the rack in the broiler pan. Arrange the potatoes on the other side. With the surface of the meat 3 to 4 inches from the heat, broil for 21 to 26 minutes, or until the steak is medium-rare to medium doneness and the potatoes are tender, turning the steak and potatoes once. Cut the steak crosswise into slices and serve with the potatoes.

Oven Fries
1 tablespoon olive oil
½ teaspoon salt-free lemon pepper
3 medium all-purpose potatoes (such as russet), cut lengthwise into 6 wedges

In a medium bowl, stir together the oil and lemon pepper. Add the potatoes, tossing to coat. Broil along with lemon pepper steak.

Nutrients per serving: Calories 229; Total Fat 7.2 g; Saturated Fat 2.2 g; Polyunsaturated Fat 3.6 g; Monounsaturated Fat 3.6 g; Carbohydrates 14 g; Fiber 1.7 g; Cholesterol 50 mg; Protein 28 g; Sodium 55 mg; Niacin 7.6 mg; Vitamin B6 0.6 mg; Vitamin B12 1.4 mg; Selenium 31.7 mg; Zinc 4.9 mg; Iron 2.4 mg.

This recipe is courtesy of the Nebraska Beef Council.

Amy

Italian Dip Sandwiches

Hi everyone!

Tomorrow we are having Italian Dip Sandwiches for dinner. These are awesome! Even if you think you don't like spicy or your kids don't, trust me, they will eat this. It ends up not being spicy at all. You throw a roast in the crockpot, dump the broth and dressing packet over and then the entire bottle, stems and all, of the peppers. Yum! You serve these on hoagie rolls and you have an excellent meal!

Italian Dip Sandwiches
Lesil

3 1/2 lb chuck roast
1 can beef broth
1 pkg Good Seasons Italian Dressing mix
1 12-oz jar sliced pepperoncini peppers

Place roast in crockpot. Mix remaining ingredients and pour over roast. Cook on low 8 hours. Remove beef and peppers from crock and shred. Use remaining broth for au juis. Serve on sliced hoagie buns. I also sprinkle the beef on the bun with shredded mozz. or provolone cheese.

Amy

Ham and Macaroni Salad, Herb-Grilled Chicken, Pumpkin White Chocolate Chunk Cookies

Happy New Year!

Tomorrow we're having Ham and Macaroni Salad and Herb-Grilled Chicken. The salad is basically a macaroni salad with ham in it. My kids love ham so they'll gobble this up! The chicken is so simple. You can use any fresh herbs you like. My favorite is dill. I think thyme would be really good too but you can use whatever you like. It says to serve over spinach but I'll be skipping this since we have the macaroni salad! And since it's Friday, I'm making Pumpkin White Chocolate Chunk Cookies. The only change I plan to make is leave out the walnuts. With this recipe, you want to chill your dough so this is a good recipe to make the day before and let it sit in the fridge!

Ham and Macaroni Salad
Nicole (ArwenOne)

1 cup uncooked macaroni
ham, cooked and cubed or cut in strips
Cheddar cheese, cut in cubes
1/2 cup chopped celery
1/3 cup bell pepper
2 tablespoons chopped pimento
1/4 chopped green onion
1/4 cup sweet pickle relish
1/2 cup mayonnaise
1 tablespoon prepared mustard
1/4 teaspoon salt

Cook macaroni as directed on package, drain and cool. Mix with the next 7 ingredients. Blend mayonnaise, mustard and salt. Add to macaroni mixture; toss lightly. Chill and serve. Serves 4 as a side dish.

Herb-Grilled Chicken
Amy - amylz

4 (4- to 6-oz.) skinned and boned chicken breasts
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Fresh herb sprigs
Fresh spinach

Preheat grill to 350° to 400° (medium-high). Rub chicken breasts evenly with 2 olive oil; sprinkle with salt and pepper. Cut a small slit at 1 end of each chicken breast; tuck end of 1 fresh herb sprig into each slit, laying sprigs over top of chicken. Grill chicken breasts, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 7 minutes on each side or until done. If desired, remove and discard herb sprigs. Serve over fresh spinach. Our top herb picks included fresh dill, basil, sage, rosemary, flat-leaf parsley, thyme, tarragon, and oregano. Herbs will char a little because the sprigs will be next to the grate, but the result is a pretty and rustic look. Makes 4 servings Southern Living, APRIL 2008

Pumpkin White Chocolate Chunk Cookies
(RecipeGirl)
Makes 2 dozen 3” cookies

2 cups all purpose flour
1 tsp baking soda
1 cup butterscotch chips
12 TBS (1 ½ sticks) unsalted butter, softened
2/3 cup granulated sugar
2/3 cup packed light brown sugar
1 large egg
2/3 cup cooked canned pumpkin puree or fresh mashed pumpkin
1 cup old-fashioned rolled oats
8 oz white chocolate, cut into ¼” chunks, or 1 ½ cups white chocolate chips
1 cup chopped walnuts

(1)Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or grease lightly. (2)Put the flour and baking soda in the bowl of a food processor fitted with a metal blade and pulse to distribute the baking soda evenly. Add the butterscotch chips and process until the chips are ground, with some slightly larger bits remaining. Turn the flour and butterscotch chips out into a large bowl. (3)In a separate bowl, cream the butter, granulated sugar and brown sugar together for 2 to 3 minutes, scraping down the bowl from time to time, until fluffy. Add the egg and pumpkin puree and stir to combine. (4)Pour the butter-pumpkin mixture into the flour mixture and stir to combine. Add the oats, white chocolate chunks and walnuts and stir until the ingredients are combined and no flour is visible. Cover the bowl and refrigerate for at least 10 minutes or overnight. (5)Use a ¼ cup measure or ice cream scoop to drop the cookie dough onto the prepared cookies sheet, leaving 2 inches between the cookies. (6)Bake the cookies on a center rack in the oven for 13 to 15 minutes, rotating the cookie sheets halfway through for even baking, until they’re light golden brown and no longer doughy looking. Cool the cookies on the cookie sheets for 10 to 15 minutes before transferring them to a wire rack or clean surface to cool completely. Source: Sara Foster: Fresh Every Day

Amy