Recipe #40 November 14, 2013

 Slow Cooker Pineapple Glazed Chicken

Ingredients:

• 6 boneless, skinless chicken breasts
• 1 (20 oz) can pineapple slices, juice reserved
• 2/3 cup brown sugar
• 1/4 cup lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 1/2 cup cornstarch (could add less if you want sauce to be thinner)
• 1/2 teaspoon red pepper flakes (optional, more or less depending on heat level you like)

Directions:

1. Spray slow cooker with non-stick cooking spray. 
2. Place chicken breasts inside slow cooker and place pineapple rings on top of chicken. 
3. In a separate bowl, mix together remaining ingredients and pour over chicken. 
4. Cook on low for 5-7 hours or high for 3-4 hours.
5. Serve over rice and garnish with green onions (optional).

Recipe #39 November 12, 2013

Enchilada Pasta Casserole

Ingredients:

1 pound ground beef

1/2 tsp. chili powder

1/4 tsp. cumin

1/4 tsp. cayenne pepper

5 ounces cream cheese

1/4 cup light sour cream

1 can (10 oz.) enchilada sauce (I used the red sauce)

1 cup shredded sharp cheddar cheese, divided

1 cup shredded monterey jack cheese, divided

1 cup frozen corn kernels, thawed

1 can (4 oz.) diced green chiles

12 ounces egg noodles

Salt & pepper, to taste

*I used 2 cups of sharp cheddar (instead of MJ) and it was just as delicious!*

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, bring water to boil and cook egg noodles according to package instructions.
3. In the meantime, in a very large skillet, brown your ground beef then drain the fat. Then add the chili powder, cumin, and cayenne pepper. Stir to combine.
4. Add in the cream cheese until melted and combined.
5. In a large bowl, combine sour cream, enchilada sauce, half the cheddar cheese, half the monterey jack cheese, corn kernels, and diced green chiles. Stir to combine.
6. Pour mixture over the beef and let simmer for 2-3 minutes.
7. In the meantime, drain your pasta. After you’ve drained it, add the pasta to the beef mixture. Make sure everything is coated in the sauce.
8. In a large casserole dish, pour in the pasta mixture and top with the remaining cheese.
9. Bake for 15 minutes or until cheese has completely melted.
10. Serve hot. Keep in airtight container for up to 1 week.

Recipe #38 November 11, 2013

Oreo Cheesecake

Ingredients:

• Vegetable cooking spray
• 1 pkg Oreos, divided
• 1/4 cup butter, melted
• Four 8-ounces packages regular or reduced-fat cream cheese, softened
• 1 1/4 cups sugar
• 2 teaspoons vanilla extract
• 3/4 cups sour cream
• 1/4 cup heavy whipping cream
• 4 eggs

Directions:

1. Preheat oven to 325 degrees. Spray a 9-inch springform pan with the cooking spray. Wrap in aluminum foil, so that the butter doesn't seep out and burn in the oven, and place on a baking sheet. Set aside.
2. Finely crush 3/4 of the pkg of the Oreo cookies and place in a medium bowl along with the melted butter. 
3. Mix well and press into the bottom and 1 inch up the sides of the prepared pan. 
4. Bake for 12-13 minutes, or until crispy to the touch. Remove from oven and allow to cool slightly.
5. In a large bowl whip the softened cream cheese just until smooth. 
6. Beat in the sugar, vanilla, sour cream, and whipping cream just until blended. 
7. One at a time, beat in eggs just until incorporated. 
8. Coarsely chop remaining cookies and gently fold into cheese mixture. Pour into cooled crust. 
9. Bake for one hour, loosely covering with foil after 30 minutes. Remove from oven and cool on a wire rack for 10 minutes. Run a sharp knife around the edge of the cake, but do not remove the sides of the pan. Allow to cool completely. Cover tightly with plastic wrap and chill overnight or at least 5 hours. Remove sides of pan and slice.

(Cheesecakes will be creamy-soft for the first few hours, and will become more dense and cakey the longer they are allowed to chill. They really do get better as they sit and rest!) Makes 18 servings.

Recipe #37 October 30, 2013

Creamy Spinach Sausage Pasta

Ingredients:

• 3 cups uncooked rigatoni or large tube pasta - I used large egg noodles!

• 1 pound bulk Italian sausage

• 1 cup finely chopped onion

• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained

• 1 package (10 ounces) frozen creamed spinach, thawed

• 1 package (8 ounces) cream cheese, softened

• 2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

*I used a whole bag of egg noodles because I love pasta and therefore had to use a 9x13 pan!

Directions:

1. Cook pasta according to package directions in a large pot, drain. 
2. Meanwhile, in a Dutch oven (or large pan), cook sausage and onion over medium heat until sausage is no longer pink; drain. 
3. Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. 
4.  Return all ingredients into the large pot and mix.
5. Transfer to a greased 11-in. x 7-in. baking dish
6. Cover and bake at 350° for 35 minutes. 
7. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.  

Yield: 5 servings.

Recipe #36 October 29, 2013

Bubble Pizza

Ingredients

• 1 can of biscuits 
• 4 oz mozzarella cheese, shredded
• pizza sauce - one 15 oz can/jar
• pepperoni, diced or sliced (use as much as you like!), optional
• 1 tbsp Parmesan cheese, grated
• dried oregano, to taste

*I doubled the recipe to have left overs and added some additional "toppings" like sausage and black olives. Instructions

1. Preheat oven to 400°.
2. Cut each biscuit into quarters.  Place the biscuit pieces in a greased 8 x 8 glass baking dish.  
3. Top with the sauce and the pepperoni.
4. Bake uncovered for 20 minutes.  Remove from the oven and sprinkle the mozzarella cheese and Parmesan cheese on top.  Bake for an additional 5 minutes.  Sprinkle with oregano and let stand for 5 minutes before serving.

Recipe #35 October 28, 2013

Pot Roast

Ingredients:

• A 2-5 lb roast. (any kind)  I use a lean cut, about 3 lbs.
• 1 envelope ranch dressing (dried) I use Hidden Valley brand, not buttermilk
• 1 envelope Italian dressing   This was harder to find...
• 1 envelope brown gravy mix  I use McCormick brand
• Potatoes and Carrots  (enough to fill a bottom layer on your CrockPot) I use about 7 or 8 baby red potatoes and a half pound of carrots to feed 3-4.
• 1 to 1-1/2 cup water 

Directions:

1.  Put any carrots and potatoes in the bottom of your CrockPot. I usually quarter my potatoes and use baby carrots.
2. Put Roast on top of vegetables. 
3. Sprinkle all 3 spice envelopes on top. 
4. Add the water. 
5. Cook on LOW for 6-10 hours until tender and veggies cooked through.It is better to cook the roast longer. This will be sooooo tender and yummy!!

Recipe #34 October 13, 2013

Cauliflower and Cheese Soup

 

Ingredients*:
8 slices center-cut bacon, chopped (half used for garnish)
1/2 small onion, chopped OR 1 teaspoon onion powder
1 celery stalk, chopped
2 garlic cloves, minced
salt & pepper
4 cups shredded or grated cauliflower (1 large head)
2 Tablespoons water
2 Tablespoons flour
2 cups chicken broth, divided
2 cups 2% milk
3-4 dashes hot sauce (more or less)
2-1/2 cups (12oz) shredded sharp cheddar cheese, divided (half used for garnish)
2 green onions, chopped (optional)

Directions:

1. Whisk together flour and 1/4 cup chicken broth in a small bowl then set aside.
2. Saute bacon in a large soup pot over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper towel-lined plate then remove all but 1 Tablespoon drippings from the pot. Add chopped onion (if using,) celery, and garlic to the pot then season with salt and pepper and saute until vegetables are tender, about 4-5 minutes.
3. Add cauliflower and onion powder (if using) to the pot then stir to combine. Add water then place a lid on top and steam cauliflower until tender, stirring a couple times, about 5-7 minutes. Add remaining chicken broth and milk then turn up heat and bring to a boil.
4. Slowly whisk in flour/chicken broth mixture while stirring, then turn down heat and simmer for 3-4 minutes, or until chowder has thickened. Turn off heat then stir in 2 cups cheddar cheese until smooth, then stir in half the cooked bacon. Taste and adjust salt, pepper, and/or hot sauce if necessary. Serve topped with remaining shredded cheese, cooked bacon, and green onions, if desired.