Tangy Spinach Salad

Tangy Spinach Salad

Bowl half full of spinach

3-4 pieces Tyson anytizers Honey barbeque boneless chicken wings, heated, quartered

handful blueberries

sprinkle of honey roasted almonds

2-3 olives from olive medley in vinegar brine & olive oil, diced

Sprinkle of parmesan cheese

1/8 bell pepper, diced

Olive oil

lemon pepper

lemon

basil leaves

oregano leaves

For the Salad portion, lay spinach in bowl, sprinkle with blueberries, honey roasted almonds, diced olives, diced bell pepper and parmesan cheese.

For dressing, mix 3 Tbl olive oil with the juice of one lemon (squeezed by hand), a sprinkle of basil & oregano and two sprinkles of lemon pepper.

Add dressing to top of salad, then add quartered chicken & mix.

*Note: Add a side slice of garlic bread and you have a fairly healthy, very filling lunch. It has a very tangy taste and all the flavors mix well.

Stuffed Pasta with Sausage

Stuffed Pasta with Sausage

12 jumbo macaroni shells

1 c. Ricotta cheese

8 oz. Italian blend cheese

10 oz. frozen chopped spinach, thawed

2 eggs

Pasta sauce

16 oz. Smoked sausage

Cook shells according to package directions.

Meanwhile, in a medium mixing bowl, combine eggs, 3/4 italian blend cheese, ricotta cheese & spinach until well blended.

Preheat oven to 375*.

Stuff each shell with 1/12 of the cheese mixture. Place shells on a baking sheet. Cover with pasta sauce. Bake for 30-40mins.

Cut the sausage into 1/2 in thick slices.

When the pasta is almost heated through, add the sausage to the pan, placing in the pasta sauce surrounding pasta. Finish heating & remove from oven.

Add the rest of the cheese blend to the top of the pasta and sausage and serve when cheese has melted.

*Note: A good choice for pasta sauce is roasted garlic and herb. Also, having some garlic bread with this makes a fantastic meal for 5. :)

Perfect Guacamole

Perfect Guacamole

• 3 ripe avocados
• 1/2 red onion, minced (about 1/2 cup)
• 1-2 serrano chiles, stems and seeds removed, minced
• 2 1/2 tablespoons cilantro leaves, finely chopped
• 1 1/2 tablespoon of fresh lime or lemon juice
• 1/2 teaspoon coarse salt
• 1/4 teaspoon of freshly grated black pepper
• 2 Roma tomatos, seeds and pulp removed, diced

Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.

Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Keep the tomatoes separate until ready to serve.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

Just before serving, add the chopped tomato to the guacamole and mix.

*Note: I found a recipe that was called Perfect Guacamole and I edited a little bit to create this, which is what I made the first time I ever made guacamole (which was tonight). It turned out fabulously. I recommend it highly. :)

Best Chocolate Chip Cookies

Best Chocolate Chip Cookies

3 c. all-purpose flour

1 1/2 tsp. baking soda

1 tsp. salt

1 1/4 c. packed dark brown sugar

1/2 c. granulated sugar

1/2 c. butter, softened

1 tsp. vanilla

2 egg whites

1/3 c. water

12 oz. pkg. semi-sweet chocolate morsels

1/3 c. chopped nuts

Preheat oven to 375 degrees. Combine flour, baking soda and salt in medium bowl. Cream brown sugar, granulated sugar, butter and vanilla in large mixer bowl. Beat in egg whites. Gradually beat in dry ingredients alternately with water. Stir in morsels and nuts.

Drop by rounded tablespoon onto lightly greased baking sheets. Bake for 10 to 12 minutes until centers are set.

Chicken Tetrazzini

Chicken Tetrazzini

1 pckg (7 oz) spaghetti, broken into thirds

1/4 c. butter

1/4 c. all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

1 c. chicken broth

1 c. whipping cream (heavy cream)

2 Tbl. water

2 c. cubed chicken

1 jar (4.5 oz) mushrooms

1/2 c. grated Parmesan

lemon pepper

garlic powder

Cook chicken in a non-stick frying pan with a tsp of each salt, pepper, lemon pepper, and garlic powder.

Heat oven to 350*. Cook and drain spaghetti as directed on package. Meanwhile, in 2-qt saucepan, melt butter over low heat. Stir in flour, salt & pepper. Cook, stirring constantly, until mixture is smooth and bubbly, remove from heat. Stir spaghetti, water, chicken and mushrooms into sauce. Pour spaghetti mixture into ungreased 2 quart casserole dish. Sprinkle with Parmesan. Bake uncovered about 30 mins. or until bubbly in center. Remove from oven and allow to cool slightly before serving.

Oatmeal Drop Cookies

Oatmeal Drop Cookies

2 c. sugar

1/2 c. milk

1/2 c. cocoa

3/4 c. oleo

3 c. oatmeal

1 tsp. vanilla

wax paper

Place sugar, milk, cocoa & oleo in medium to large saucepan; bring to boil (until stirring doesn't dissolve bubbles) & boil exactly 1 minute. Remove from heat & add oatmeal and vanilla. Mix well, drop on wax paper by the tablespoon. Allow to cool.

Raspberry Chicken

Raspberry Chicken

4 boneless, skinless chicken breast

pepper to taste and any other spices

10 oz pack frozen raspberries

1 Tbl. cornstarch

1/4 tsp cinammon

1 Tbsp. honey

1 tsp. lemon juice

Place chicken breasts on a cookie sheet lined with foil. Sprinkle with spices. Broil 6 in. from heat for 10 mins. Turn and broil for 10 mins. Transfer to a shallow ovenproof serving dish & keep warm.

Drain berries but reserve syrup. In a saucepan, blend together syrup, cornstarch, cinnamon & honey. Cook over medium heat until bubbly. Add lemon juice and stir (if desired to thin, add a little bit of water).

Gently stir the berries into the sauce and pour over the chicken. Place the dish in turned off oven and let sit for 10 mins. for the flavors to mellow.

*Note: This is a very raspberry flavored dish. Even for someone who likes raspberries, this might be a little overpowering flavor.

Beef Kabob Marinade

Beef Kabob Marinade

2/3c. chili sauce

1/2c. dry red wine or beef broth

1/2c. balsamic vinegar

2 Tbl. canola oil

4 1/2 tsp. Worchesterchire sauc

4 1/2 tsp. dried minced onion

1 clove garlic, minced

1/2 tsp. ground mustard

1/4 tsp. salt

In a small bowl, combine all ingredients; mix well.

To use: Pour half into a large re-sealable plastic bag; add beef (up to 1 lb meat).

Pour remaining marinade into another large re-sealable plastic bag; add vegetables.

Refrigerate both bags for up to 4hrs.

Be sure to use the marinade from the vegetable bag for basting the kabobs as they cook, but discard the meat marinade.

Sausage Bow Tie Salad

Sausage Bow Tie Salad

1 lb. fully cooked polish sausage, cut into 1/4 in. slices

1 large onion, finely chopped

1 Tbl. water

1 1/2 tsp minced garlic, divided

1/2 c. balsamic vinegar

5 c. cooked bow tie pasta

7 plum tomatoes, diced

1/4 c. minced fresh basil (or 4 tsp dried basil)

1 c. (4 oz) crumbled feta cheese

In a large non-stick skillet, cook the sausage, onion, water and 3/4 tsp garlic over medium heat for 10 mins. Add vinegar. Reduce heat; cover and simmer for 5 mins. Remove from the heat.

Stir in the pasta until coated. Add the tomatoes, basil and remaining garlic; stir gently. Cover and refrigerate until serving. Sprinkle with feta cheese.

Very Berry Pie

Very Berry Pie

1 (9 in.) graham cracker crust

2c. whipped topping, divided

1c. fresh raspberries

1c. fresh blueberries

1 Tbl. sugar

1 1/2 c. cold milk

1 pckg (1.5 oz) sugar-free instant vanilla pudding

Spread 1/2c. whipped topping over crust. Combine berries and sugar; spoon 1 1/2c. berries over topping.

In a bowl, whisk the milk and pudding mix for 2 mins.; let stand for 2 mins. or until soft-set. Spoon over berries. Spread with remaining whipped topping. Top with remaining berries. Refrigerate 45 mins. or until set.

*Note: This recipe works great if you substitute blackberries for raspberries (when the latter are out of season) and sprinkle toasted wheat germ and almond slices on top. It's very tasty.

Cheesy Potato Soup

Cheesy Potato Soup

1c. diced peeled potato

1/2c. shredded carrot

1/4c. chopped onion

1 3/4c. chicken broth

3Tbl. cornstarch

1 3/4c. evaporated milk

1c. (4oz) finely shredded cheddar cheese

salt, pepper, garlic powder, basil to taste (about tsp of each, maybe two)

In a large saucepan, combine the potato, carrot, onion and broth. Cover and simmer until potato is tender, about 12 mins. Mash mixture with a potato masher.

Combine cornstarch and milk until smooth; gradually add to the vegetable mixture. Add spices. Bring to a boil; cook and stir for 2 mins. or until thickened. Add cheese; stir until melted.

*Note: This makes a rich and creamy potato soup to rival those of restaurants but is probably a little healthier. Pair this with a dinner roll and you have a delectable meal.

Chicken Jambalaya

Chicken Jambalaya

3/4 lb boneless skinless chicken breast, cubed

3c. chicken broth

1 1/2 c. uncooked brown rice

4 oz smoked turkey sausage, diced

1/2c. thinly sliced celery (optional)

1c. chopped onion

1c. chopped green pepper

2-3 tsp cajun seasoning

1-2 garlic cloves, minced

1/8 tsp hot pepper sauce

1 bay leaf

1 can (14.5 oz) diced tomatoes, undrained

In a large non-stick skillet lightly coated with cooking spray, saute chicken for 2-3 minutes.

Stir in the next 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30-40mins or until rice is just almost done.

Stir in tomatoes; cover and simmer 10mins longer or until liquid is absorbed and rice is tender.

Remove from the heat; let stand 5mins. Discard bay leaf.

*Note: To make homemade cajun seasoning, use 1/2tsp each paprika and garlic powder and a pinch each cayenne pepper, dried thyme and ground cumin.

Recipe is even better if you double or triple the amount of cajun seasoning. A very spicy and delicious meal.

Spanish Rice & Chicken Skillet

Spanish Rice & Chicken Skillet

1 Tbl. oil

4 chicken drum sticks (about 1 pound)

1 onion, chopped

1/2 medium green bell pepper, chopped

1/2 medium red bell pepper, chopped

1 package (about 4 oz) Spanish rice mix

1 can (14.5 oz) diced tomatoes, undrained

1 1/4 c. chicken broth

Heat oil in medium skillet over high heat until hot. Add chicken; cook five minutes or until lightly brown on all sides. Add onion and bell peppers; cook and stir 2 mins.

Stir in rice mix, tomatoes with juice and broth. Bring to boil. Cover and simmer over low heat 15mins. or until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5 mins.

Makes 4 servings.

Queen Dessert

Queen Dessert

1 stick butter

1c. flour

1c. sugar

2packages instant pudding

8oz cream cheese

1 large cool whip

1/2c. nuts

3c. milk

Mix butter, flour and nuts together, spread in 9x13 in. pan. Bake at 350* for 15 min. Next, in sauce pan, cream 8oz cream cheese & mix with sugar, 1/2 large cool whip, both pudding packages and the milk. dissolve over low heat. Pour on top of flour flour/nut base. Put the rest of the cool whip on top. Refrigerate over night. Makes a very rich dessert.

French Baguette

French Baguette

5 1/2 to 6 cups flour

2 packages active dry yeast

1 1/2 tsp salt

2 cups warm water (120-130*F)

Cornmeal

1 egg white, slightly beaten

1 Tbl. water

In a large mixing bowl stir together 2c. of flour, the yeast, and salt. Add the 2c. warm water to the flour mixture.

Beat with an electric mixer on low to medium seed for 30sec., scraping bowl constantly. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (8-10mins). Shape dough in ball. Place in a lightly greased bowl, turning once to grease dough surface. Cover; let rise in warm place until dough doubles in size (about 1 hr).

Punch dough down (place fist in center of dough and press in until sides began to pull away from bowl and into center). Turn dough out onto lightly floured surface. **Divide dough into four portions. Shape each portion into a ball. Cover; let rest 10mins. Meanwhile, lightly grease two baking sheets or four baguette pans; sprinkle with cornmeal (Preheat oven to 375*). Roll each dough portion into a 14x5 inch rectangle. Roll up, starting from a long side; seal well. ** If desired, pinch and slightly pull ends to taper them. Place shaped dough, seam down, on prepares baking sheets or baguette pans. In a small bowl stir together egg white and 1Tbl. water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 - 45 mins).

Using a sharp knife, make three or four diagnol cuts about 1/4 inch deep across each loaf top. Bake for 20mins.

Brush again with some of the egg white mixture.

Continue baking for 8-10mins or until bread sounds hollow when lightly tapped. Immediately remove from baking sheet. Cool on wire racks.

*Note: This can be used to make French bread as well. Only alterations:** cut dough into 2 portions rather than four. Roll each dough half into a 15x10 inch rectangle. Tightly roll up, starting from long side; seal well.

Bruschetta

Bruschetta

1 Tbl. olive oil

1 Tbl. snipped fresh chives (or tsp. dried)

1 Tbl. snipped fresh basil (or tsp. dried)

1 Tbl. lemon juice

1 clove garlic, minced

2 cups seeded and chopped roma and/or yellow tomato (3-4 medium)

1/2 c. finely chopped red onion (1 small)

kosher salt and freshly ground pepper

1 8-oz loaf baguette-style French bread (recipe on site), cut into 1/2-inch slices and toasted

Fresh basil (optional)

In a medium bowl stir together olive oil, chives, basil, lemon juice, and garlic. Add tomato and onion; toss to coat. Season to taste with salt and pepper. Set aside.

To serve, with a slotted spoon, spoon tomato mixture onto each toast slice. If desired, garnish with fresh basil. Serve within 30 minutes.

*Note: The juice leftover from tomato mixture tastes good when bread is dipped in it, as well.

Also, roma tomatoes are not necessarily the best. I made this recipe with cherry tomatoes and really liked the flavor.

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad- For Two

1 medium tomato, cut into 6 slices

1/2 cup chopped cucumber

1/4 tsp. salt

1 1/12 tsp. finely chopped fresh basil leaves

1 tsp. grated lemon peel

1 tsp. sugar

1 Tbl. balsamic vinegar

On 2 salad plates, arrange tomato slices in a circle, slightly overlapping. Top with cucumber. Sprinkle salt over these.

In a small bowl, mix basil, lemon peel and sugar; sprinkle over salads. Drizzle with vinegar. Let stand five minutes before serving (it brings out the flavors).

Chicken Fettuccine Alfredo

Chicken Fettuccine Alfredo

1 package fettuccine noodles

1 package chicken breast (whole or strips)

1 container garlic alfredo sauce (or make homemade)

1 can diced tomatoes and green chilis (Rotel)

salt

pepper

lemon pepper

basil

oregano

cajun seasoning

(all to taste)

Cook fettuccine noodles according to package directions (taste to determine when they're done). Meanwhile, cut chicken into cubes.

Put chicken in non-stick skillet and season both sides with all spices listed. Cook chicken until pieces are completely white in middle (check by cutting some pieces in half); you may need to cook chicken a little longer just to make sure it's done, but don't cook til too dry.

Drain noodle in strainer, add alfredo sauce and green chilis, stir. Add chicken, stir. Heat on stovetop for a few minutes if necessary.

Best if served immediately, but makes good leftovers as well.

Quail Stroganoff

Quail Stroganoff

8 quail, dressed

2 tablespoons butter or margarine

1 medium onion, chopped

1 (8 ounce) package sliced fresh mushrooms

1/2 cup dry white wine

1 (10 3/4 ounce) can cream of mushroom soup

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/4 teaspoon pepper

1 (8 ounce) container sour cream

hot cooked egg noodles

Put the quail in a lightly greased 13 x 9 inch baking dish.
In a skillet, melt the butter over medium heat.
Add in the onion and mushrooms; stir/saute until tender.
Add in the wine and next 4 ingredients; stir to combine.
Pour mixture over the quail.
Bake, covered, in a 350 degree oven for 45 minutes.
Remove from oven; removed quail w/ tongs.
Stir sour cream into drippings and return quail to mixture.
Bake, uncovered, 10 minutes or until done.
Serve over hot cooked noodles.

*Note: The wine isn't a requirement, it tastes just fine without it.

Bread Pudding

Bread Pudding

6 slices day-old bread

2 tablespoons butter, melted

4 eggs, beaten

2 cups milk

3/4 cup white sugar

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).

Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.

In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.

Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Chocolate Raspberry Trifle

Chocolate Raspberry Trifle

1 1/2 cups heavy cream

1/4 cup white sugar

2 (8 ounce) packages cream cheese, softened

2 teaspoons lemon juice

1 1/2 teaspoons vanilla extract

1/2 cup white sugar

1 (10.75 ounce) package prepared pound cake

2 (10 ounce) packages frozen raspberries, thawed

8 tablespoons unsweetened cocoa powder, for dusting

1/2-1 cup mini chocolate chips

In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.

Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Evenly sprinkle chocolate chips over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa (and chocolate chips if you like; or you could not out choc. chips on top and have that be a surprise). Cover and refrigerate 4 hours before serving.

*Note: If you can't get the whipped cream into the right consistency, it turns out delicious if you just mix all the cream in with the cream cheese mixture, even if it's a little liquidy, while chilling it will come to the right consistency to be delicious.

Quick Chicken and Dumplings

This recipe takes under and hour and a half to make and enjoy. :) If you're craving chicken and dumplings but don't have the money or time to make them the normal way, this is a great recipe.

Chicken and Dumplings

5 Chicken Instant Bouillon Cubes
5 cups water
1 lg canned chicken in water
1 cup flour
1Tbl. baking powder
1/2 Tbl. baking soda
1 tsp. salt
1 cup water with ice

Put 5 cups water in pot on stove. Turn stove on high to boil. Add 5 bouillon cubes. Stir often, smashing bouillon cubes with spoon if necessary.

In the meantime, Put flower and next three ingredients into bowl and mix. Add chicken, with juice to pot of broth. Then, slowly add ice water (not the ice) to the flour mixture while stirring. Add just enough water to make a not too sticky dough. Add balls of dough to broth mixture one at a time. Boil broth mixture until biggest dumpling is cooked through, stirring often. Make sure to check a few dumplings, just in case some aren't done.

When dumplings are cooked through, turn off stove, serve and eat.

Chocolate Raspberry Chocolate Chip Cookies

hocolate Raspberry Chocolate Chip Cookies

1c. flour
1/2 ts. baking soda
1/4ts. salt
1 egg
approx. 1/2c. whipped butter (softened)
1/4 c. cocao powder
2 tbl. whipped butter
3/4c. sugar
1/2ts. vanilla extract
2-3 tbl.frozen raspberries, thawed (with juice)
approx. 1/4-1/2c. mini choc. chip (semi sweet)


1. Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt 2Tbl butter. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter & sugar until fluffy. Beat in the egg, then stir in the cocoa mixture and the vanilla. Stir in raspberries including juice. Blend in the sifted ingredients to form a soft dough. Add chocolate chips.
2. Preheat oven to 400 degrees F. Spoon out tablespoon of dough onto cookie sheet, place them 2 to 3 inches apart.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for a few minutes before removing to a wire rack to cool completely.
4. Makes about 2 dozen cookies