Calzones

I needed a quick recipe tonight, and I stumbled upon this one. For a calzone it is mighty healthy, and I even made my own changes to make it healthier. These were pretty delicious if I do say so. But use this as a jumping point - to change it and make it better. I will try some other combos next time.

Italian Calzones

adapted from allrecipes.com

Ingredients

1 (.25 ounce) package active dry yeast

1 cup warm water

1 tablespoon olive oil

1 teaspoon white sugar

1 teaspoon salt

2 1/2 cups all-purpose flour, divided

1 teaspoon olive oil

1/2 cup ricotta cheese

1 1/2 cups shredded mozzarella cheese

1/2 cup diced pepperoni - I use turkey pepperoni

1/2 cup sliced fresh mushrooms

1/2 cup chopped fresh spinach

1 tablespoon dried basil leaves

1 egg, beaten

Directions

To Make Dough:

In a small bowl, dissolve yeast in water. Add the oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on a lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil, then flip the dough, cover and let rise for 40 minutes, or until almost doubled.

To Make Filling: While dough is rising, combine the ricotta cheese, mozzarella cheese, pepperoni, mushrooms and basil leaves in a large bowl. Mix well, cover bowl and refrigerate to chill.

Preheat oven to 375 degrees F (190 degrees C).

When dough is ready, punch it down and separate it into 2 (I did 4) equal parts. Roll parts out into thin circles on a lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on a lightly greased cookie sheet.

Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot with marinara sauce.

Michelle's Gravy

This is from Cristina Ferrare on the Oprah Show.  

 

Chive Gravy

Ingredients

• 5 cups hot chicken broth
• 1/4 cup cornstarch
• 1/4 cup dry sherry
• 1/3 cup minced fresh chives
• Salt and freshly ground cracked pepper , to taste
• 1/2 cup fresh pomegranate seeds for garnish
• Pan juices from Turkey with Marinade

Directions

Skim the fat from the Turkey with Marinade pan juices and discard. Scrape the bottom and sides of the pan with a wooden spoon to release the cooked bits. Add 1 cup of chicken broth, strain into a sauce pan and add the rest of the chicken broth. Bring to a gentle boil.

In a separate sauce pan, combine 1 ladle of the hot chicken broth and cornstarch. Stir until lumps are gone and then pour back into stock pot. Repeat five or six times until gravy has reached your desired thickness. Add dry sherry and salt and pepper to taste. Garnish with chives and pomegranate seeds.

Read more: http://www.oprah.com/food/Chive-Gravy_1#ixzz1eU1pUn7e

This is my recipe for our Thanksgiving Turkey.  I have done it three years in a row and this will be my fourth and it has never failed!

Marinade:
1 1/2 cups Dijon mustard
3/4 c. soy sauce
3/4 c fresh lemon juice (do not discard the lemon rinds)

Turkey:
1 (15 lb) free range turkey
2 bunches fresh poultry herbs (oregano, basil, thyme, rosemary, sage...sometimes they have pre packaged bunches, but sometimes I just have to buy them separately.  When I buy them separately then I just buy 1 bunch of each.
2-3 c. hot water.

To make marinade: combine ingredients in a bowl.  Whisk until smooth and creamy.

To make Turkey:  Preheat oven to 350

Clean out cavity of the turkey and rinse well, inside and out.  Pat dry and place turkey in a large roasting pan.  Pour the marinade over the turkey. 

Tie turkey legs together and cover tips with foil.  Stuff cavity of turkey with lemon rinds and one bunch of poultry herbs.  Place the second bunch of herbs in the roasting pan.  Place turkey breast-side up in the roasting pan.  Insert thermometer in the thickest part of the breast.  Cover with foil and roast for 2 hours.

After 2 hours, add hot water to the bottom of the pan.  Stir to make gravy for basting.  Baste turkey and cover with foil.  Roast turkey another 30 minutes and repeat basting process.  Continue basting every 15 minutes until the thermometer reaches 165, approximately 3-4 hours.

Remove turkey from oven and place on cutting board or platter.  Cover turkey well with foil to keep warm.  Let it rest 15 to 20 mins before carving. 

Keep the roasting pan with the pan juices to make gravy.

Refried Bean Soup

As we are approaching fall, I am getting in the mood for soup. I think I could eat soup almost everday and be totally happy. I have only made this recipe once, but I was very happy with the way it turned out. It will be making an appearance at our table again this fall...probably long before it is cold enough for soup! I hope you enjoy it.

Love, Ash

Refried Bean Soup

1 (28 oz) can crushed tomatoes

1/2 cup chopped onion

1/2 tsp minced garlic

1 can (31 oz) refried beans

1 can (14 1/2 oz) chicken broth

1 TBSP chopped cilantro

tortilla chips, cheese, and sour cream for the top

In a large saucepan bring tomatoes, onion, and garlic to a boil. Reduce heat, simmer, uncovered for 5 minutes. Stir in beans, broth, and cilantro. Simmer for 15 more minutes. Garnish soup with crushed tortilla chips, cheese and sour cream.

We really ate it with tortilla chips instead of spoons. So that sort of negated the healthy part of the meal. HA!

Mexican Burger

For this recipe you will need to include two other recipes that are made before hand.

Buns.
Cooked bacon strips.
Sliced Avocados.
Creamy Cilantro dressing.
Pico de Gallo
Lettuce
Burgers
Pepper jack cheese.

Cook your burgers and melt cheese on top. Have dressing and salsa already made and bacon cooked. Toast your buns. Now Layer all the ingredients on top and try to fit your whole mouth over that beauty!

Best Burger Ever!

Pico De Gallo (MIchelle)

This is actually my own made up recipe! woot woot, I really like it and am going to stick to it.
Pico de Gallo

1 red pepper minced
1 green pepper minced
1/2 onion minced
6 tomatoes quartered and seeds removed
canned jalapenos minced
1/4 canned green salsa(optional)
1 lime juiced
salt
Pepper
1/2 tsp cumin
1/2 cup minced cilantro

Mince everything as small as you can, I like chunky rather than pureed but I like it small enough that you aren't missing out on the different elements cause the chunks are too big. mix everything together and enjoy.

Creamy Lime-Cilantro Ranch Dressing (MIchelle)

Creamy Lime-Cilantro Ranch Dressing
Recipe by Our Best Bites

click to print recipe text only

1 pack (1oz) Hidden Valley Ranch Dressing Mix
ignore directions on the packet
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.

*A note about green salsa:
There are several brands of green salsa available in most supermarkets and they have various degrees of heat. One of the most commonly seen brands is Herdez. Herdez brand is a lot spicier than any of the others I’ve tried. Even their medium green salsa is way too spicy for my liking. There’s no way I could put the whole 1/4 C in my dressing like the recipe calls for (but then again, I’m a wuss.) I like to buy La Costena (pictured below) because their medium is actually really mild. That way I get all of the flavor of the tomatillos but I control the level of heat with the hot sauce. If you’re not used to buying green salsa, make sure to sample it first before you put it in the dressing so you know what you’re getting into!

Michelle's Cheesecake

Grandma's Cheesecake from Sarah Flint

2 pkgs 8oz cream cheese

2 eggs, separated

1 Cup Sugar

1 tsp vanilla

pinch of salt

graham cracker crust

Soften cream cheese over low heat if necessary. Stir in egg yolks, sugar, salt.

Heat mixture over low heat for 5 min.

Blend in well-beaten egg whites.

Continue heating until egg whhites are blended.

Add Vanilla.

Pour mixture into graham cracker crust.

Bake 20 minutes at 375 degrees.

Cool for 15min and then make topping.

Topping

1/2 pint sour cream

3 Tbsp sugar

1 tsp vanilla

Mix together topping and then put it on cooled cheesecake.

Bake them together @475 degrees for 5 minutes.

Cool.

Keep Refrigerated.

Ashley's Fish Tacos

I think I may be the only one doing this anymore, but I am going to continue :) HEre is the yummy one I tried the other day. I served these with fresh made Mango Salsa (chopped mango, cilantro, minced jalapeno, lemon/lime juice, red bell pepper)
And I didn't grill my fish. I just used a little olive oil in a skillet, and got them a little golden...mmmm
I hope you enjoy! If you make these DEFINITELY do the mango salsa. And do the sour cream smear on the tortilla first. It really is better that way!

Fish Tacos

• 1 lb firm white fish fillets, such as sea bass, red snapper or halibut
• 1 tablespoon olive or vegetable oil
• 1 teaspoon ground cumin or chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 corn tortillas (6 inch)
• 1/4 cup reduced-fat sour cream
• Toppers (shredded lettuce, chopped avocado, chopped tomatoes, chopped onion and chopped fresh cilantro
• 1/2 cup chunky-style salsa

1. Heat gas or charcoal grill. Brush fish with oil; sprinkle with cumin, salt and pepper.
2. Carefully spray grill rack with cooking spray. Place fish on grill. Cover grill; cook over medium heat 5 to 7 minutes, turning once, until fish flakes easily with fork.
3. Heat tortillas as directed on package. Spread sour cream on tortillas. Add fish, Toppers and salsa.

Michelle's Spanish Rice

Spanish rice
2 T. olive oil
1/4 c. chopped onion
1/4 c. chopped green bell pepper
2 cloves garlic, minced
1 cup long-grain rice
1/2 tsp salt
1/4 tsp ground pepper
1 8 oz can tomato sauce
1 1/2 cups chicken broth

Heat oil in skillet over medium high heat. And onion, green pepper, garlic, and rice and cook, stirring constantly, until rice is golden brown. Add remaining ingredients. Reduce heat, cover and simmer for 20-30 minutes until rice is tender. Oh yea I would probably double the vinaigrette dressing always cause I love it! and I like to put a lot on. I think that sums it all up, basically tortilla, re-fried beans, rice, meat, lettuce, dressing. You can also add some salsa and guacamole and those crispy corn strips.

Ashley's Freezable Veggie Burritos

Freezable Veggie Burritos

(celebratingtoday.blogspot.com)

2 cups cooked brown rice
2 (15 oz) cans black beans
1 (15 oz) can pinto beans
1 (15 oz) can corn
1 (10 oz) can diced tomatoes
1 can (4 oz) green chilies or jalapeños
1 pound Mexi-cheese mix (or pepper jack)
1/3 cup chopped red onion (optional)
Garlic powder to taste
Cumin to taste
Cilantro to taste (optional)
8 burrito-size tortillas (wheat or flour)

Place black and pinto beans and corn into a strainer and rinse. Place into a large bowl. Then add the diced tomatoes, chilies, red onion, rice, cheese, and spices.

Put a generous amount into each tortilla and roll-up (about 1 ½ cups). Wrap individually in plastic wrap and place into a large freezer bag and freeze. Reheat for around 5 minutes (if frozen) in the microwave. Top with salsa or fat-free sour cream. Enjoy. Or bake at 350 degrees fro 30 minutes

Ashley's Healthy Oatmeal Pecan Clusters

Healthy Oatmeal Pecan Clusters

¼ c butter, softened

½ c sugar

¾ cup brown sugar

½ cup unsweetened applesauce (room temp)

1 egg

1 tsp vanilla

1 tsp baking soda

2 ½ cups quick oats

1 cup flour

¼ tsp cinnamon

¼ tsp salt

½ cup chopped pecans

1 ¼ cups dark chocolate chips or coarsely chopped chocolate

1 cup craisins

Mix butter applesauce and sugars until combined. Add the egg and vanilla, and mix. In a separate bowl whisk bakingsoda, quickoats, flour, cinnamon, and salt. Then combine with the wet ingredients. Add the pecans, chocolate, and craisins until just combined. Drop by the tablespoon onto greased baking sheet. Bake at 375 degrees for 10-12 minutes, just until the edges are slightly golden. Allow to cool for 5 minutes before removing.

Michelle's bread recipe

Michelle's Friend Tawnee's recipe:

Tawn's Amazing Bread Recipe

4 cups water (warm but not scalding hot)

1/2 cup sugar

2 Tablespoons of Yeast

1/3 cup of oil

1 Tablespoon of salt

8 cups of flour for bread (plus 1 extra cup to use to make dough less sticky as you are working with it!)

Disolve sugar in water.

Add yeast and let sit 5-7 minutes.

Add oil, flour and salt and mix wll.

Place extra flour on top and cover it with a towel for 25 minutes.

Take towel off and punch down dough -add more flour as needed to prevent stickiness).

Cut into 4 pieces. Pull out each piece-roll them out stretch as long as you want, twist a little and add a little more flour as needed)

Cut slits in dough and top with a little flour:)

Cook at 400 degrees for 24-28 minutes

Ashley's Best Brownies Ever

Best Brownies EVER

Ingredients

• 1 cup butter, melted
• 3 cups white sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 1 1/2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon salt
• 1 cup semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the melted butter, sugar, and vanilla in a large bowl. Beat in the eggs, one at a time, mixing well after each, until thoroughly blended.
3. Sift together the flour, cocoa powder, and salt. Gradually stir the flour mixture into the chocolate mixture until blended. Stir in the chocolate morsels. Spread the batter evenly into the prepared baking dish.
4. Bake in preheated oven until an inserted toothpick comes out clean, 35 to 40 minutes. Remove, and cool pan on wire rack before cutting.

Ashley's Roasted Beggie Pasta

Roasted Veggie Pasta

Mini Bowtie pasta (or any other short cut pasta)
bell peppers
carrots
zucchini squash
onion
cherry tomatoes
2 chicken breasts
Feta Cheese (I like fat free)
balsamic vinaigrette


Preheat oven to 400 degrees. Chop all vegetables (except cherry tomatoes) and put on a cookie sheet, season with salt and pepper and cook for 20-25 minutes. Add cherry tomatoes and cook for about 15 more minutes, or until the tomatoes begin to burst.
While the veggies are roasting, cook the chicken in a skillet and chop into bite size pieces, and cook pasta.
Toss everything together with a balsamic vinaigrette (don't forget the cheese!), and season to taste with salt and pepper. I recommend making your vinaigrette from scratch as it won't have all the extra sugar and other junk in it. I just added balsamic vinegar, EVOO, chopped fresh garlic, and a pinch of salt. Just whisk it together and you are set (the recipe I saw said 1/4 cup vinegar to 3/4 cup olive oil but I did NOT use this ratio. I just did it until it looked right...I don't know!)

***So you can just pick the quantities of all of these vegetables, and pasta you want. I did about 12 oz uncooked pasta, 2 yellow and one red pepper, 2 or 3 whole carrots, half of a LARGE zucchini, 1 whole onion, and about 2 cups cherry tomatoes, I would have added more if I had more. I used all I had in my garden!

So there was a super healthy recipe, and now here is the not so healthy recipe....haha ENJOY!

Michelle's Pumpkin Brownies

Pumpkin Brownies (allrecipes.com)

I like to read the reviews and followed a few suggestions-I used less flour (I actually used white-wheat flour) 1/2 a cup instead of 3/4 because I didn't want them to be cake-y. Also I used a teaspoon of pumpkin spice instead of the individual spices they mentioned.

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter, melted
• 1 1/2 cups white sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Michelle and Ashley's Lasagna

Michelle's Comments:
So instead of Basil mine has Rosemary...last time I added chicken and since I don't like big chunks of squash I used canned butternut squash. (I found at target). Made prep super easy. I wish I knew how to tone it down a bit cause it was a little to rich. Also I made mine before church with no bake noodles, let it sit in refrigerator and cooked it after church was done.

Ashley's Comments:
'Tis the time for BUTTERNUT SQUASH! We LOVE butternut squash (maybe it is really just me, and Jason entertains me:) ) Here is the recipe I tried this month that turned out super yummy. Tiff, Mom says you make a GREAT Butternut Squash soup. I would love to have it if you have a chance to send it!

The only thing I did differently on this was that I sprinkled dried basil in between the layers. I think it made a big (delicious!) difference. And I also didn't quite use all of the cream mixture on top. Plus, one of the reviewers said that they didnt use any of the cream mix and it still turned out great. So just some things to keep in mind. :) ENJOY.

Roasted Butternut Squash, Rosemary, and Garlic Lasagna

Ingredients

• 8 1/4 cups (1/2-inch) cubed peeled butternut squash (about 3 pounds)
• Cooking spray
• 4 cups fat-free milk, divided
• 2 tablespoons dried rosemary
• 1/4 cup all-purpose flour
• 1 tablespoon butter
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (8-ounce) package precooked lasagna noodles
• 3/4 cup (3 ounces) grated fresh Parmigiano-Reggiano, divided
• 1/2 cup whipping cream

Preparation

• Preheat oven to 450°.
• Arrange butternut squash in a single layer in a large roasting pan coated with cooking spray. Coat squash with cooking spray. Bake at 450° for 25 minutes or until squash is just tender, stirring once. Set aside.
• Lower oven temperature to 350°.
• Combine 3 1/2 cups milk and rosemary in a 1-quart glass measuring cup, and microwave at high 5 minutes or until mixture begins to boil. Let stand 10 minutes. Strain milk through a fine sieve into a bowl; discard rosemary.
• Lightly spoon all-purpose flour into a dry measuring cup; level with a knife. Combine flour and remaining 1/2 cup milk, stirring flour mixture with a whisk until well blended to form a slurry.
• Melt butter in a large saucepan over medium heat. Add garlic; cook 1 minute or until tender, stirring constantly. Stir in steeped milk, and increase heat to medium-high. Gradually add slurry to pan, stirring constantly with a whisk. Cook 15 minutes or until thick, stirring frequently. Remove from heat; stir in 3/4 teaspoon salt and pepper. Combine milk mixture and squash, tossing gently.
• Spread about 1 1/2 cups squash mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 3 noodles over squash mixture; top with 2 cups squash mixture and 1/4 cup cheese. Repeat layers once with 3 noodles, 2 cups of squash, and 1/4 cup of cheese. Top with 3 noodles.
• Beat whipping cream and remaining 3/4 teaspoon salt with mixer at high speed until soft peaks form. Spread the whipping cream mixture over noodles; sprinkle with remaining 1/4 cup cheese. Cover with foil coated with cooking spray. Bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until golden. Let stand 10 minutes.

MIchelle's Dinner in a pumpkin

Dinner in a Pumpkin

• 2 cups water
• 1 cup uncooked brown rice
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon curry powder
• 1 pound bulk Italian sausage
• 4 cups sliced fresh mushrooms (I use one package of fresh sliced mushrooms cut up smaller)
  
• 1 small onion, chopped
• 1 garlic clove, minced
• 5 tablespoons dried currants (I use cranberries)
  
• 1/4 cup Progresso ® Chicken Broth
• 1 teaspoon poultry seasoning
• 1/2 teaspoon rubbed sage
• 1/4 teaspoon dried marjoram
• 2 medium pie pumpkins (2-1/2 pounds each) (or one large one)
  
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder (I just use garlic salt and shake it from the bottle and don't measure)
  

• In a large saucepan, bring the water, rice, bouillon and curry powder to a boil. Reduce heat; cover and simmer for 45-50 minutes or until tender.
• Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onion and shallots for 3-5 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
• Reduce heat; add the currants, broth, poultry seasoning, sage and marjoram. Return sausage to the pan. Cook and stir for 5-7 minutes or until liquid is absorbed. Remove from the heat; stir in rice.

I put mine in a regular large pumpkin, if I do that again I will pre-cook my pumpkin. Scrape out the inside guts and put a cup of water in it, put the pumpkin cap back on and put into a baking dish. Cook at 350 for 30 mins, sprinkle with garlic salt and then follow the rest of the recipe for putting in the filling and cooking it.

Merry Lyn's Candied Sweet Potatoes with Pineapple

Candied Sweet Potatoes with Pineapple

6-8 medium sweet potatoes (I used 3 cans yams)

½ tsp. salt

¼ cup butter melted

20-oz can crushed pineapple, UNDRAINED

¼ cup brown sugar

1 tsp. nutmeg

1 tsp cinnamon

Cook sweet potatoes until soft, peel. Slice and place in slow cooker. (Or place three cans drained in slow cooker) Combine remaining ingredients. Pour over sweet potatoes or yams. Cover and cook on high four hours or low 7 to 8 hours.

Michelle's Pumpkin Pancakes and Buttermilk Syrup

Pumpkin Pancakes
(This recipe can also be simplified by using bisquick and adding 1 cup pumpkin puree with spices and then milk to get to the right consistency)
*1 1/4 C. whole wheat flour
1 TBS honey
2 1/2 tsp baking powder
1/2 tsp salt
1 C. milk
1 egg
1 C. pumpkin puree- with spices

*For blender wheat use:
1 C. wheat
1 C. buttermilk (or milk)

Blend for 5-7 min till smooth. Then add rest of ingredients and blend, if too thick add milk.

Syrup:

1/2 C. buttermilk
1 cube butter
1 C. Sugar
1 tsp baking soda
1 tsp vanilla

Bring to boil all but vanilla. When sugar is dissolved take off heat and add vanilla.

MIchelle's Quiche

Zucchini deep dish pie
(Pampered chef)
Crust
1 pkg refrigerated crescent rolls
2 tsp Dijon mustard
Filling
4 cups thinly sliced zucchini
1 cup coarsely chopped onion
2 tbsp butter
1 garlic clove pressed
1/2 tsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
2 tbsp snipped fresh parsley (optional )
2 eggs
2 cups shredded mozzarella cheese
Preheat oven to 375. For crust unroll crescent dough; separate into triangles. Arrange evenly in deep dish pie tin with points toward the center. Push edges together to seal seems. Spread mustard over bottom of crust.
For filling slice zucchini, chop onion. Melt butter in skillet and cook the zucchini, onions, garlic, Italian seasoning, salt and pepper for 5 mins or until veggies are crisp-tender. Remove from heat and stir in parsley.
Whisk eggs in bowl, stir in cheese. Add veggie mix; mix well. Pour veggie mixture over crust, spread evenly. Bake 25- 30 mins or until center is set and crust is golden brown. Take out of oven and let sit for 10 mins before cutting.

Michelle's Avocado Humus

1 can garbonzo bean (drain a little of the juice out)
1/4 c fresh lemon juice
4 cloves of garlic
2 tbsp olive oil
Salt & pepper
1 avocado
In blender dump beans, lemon, garlic, oil, salt and pepper blend till smooth. If too thick add more oil or lemon juice( this depends on what taste you like more). Also raw garlic gives it a spicier taste, I like to Saute the garlic in the oil. This gives it a sweeter taste. Blend in the avocado...this is optional of course. You can add other flavors in, parmesan cheese, herbs, roasted red bell peppers....

MIchelle's Snickerdoodle cookies

Snickerdoodles from my friend Tiffany Allen

1/2 C margarine or butter

1/2 C sugar

1/3 C brown sugar

1 egg

1 tsp vanilla

1 1/2 C flour

1/4 tsp salt

1/2 tsp baking soda

1/4 tsp cream of tartar

Cream butter and sugars well. Add egg and vanilla and beat until smooth. Add dry ingredients, do not over-beat once you've added the dry ingredients.

Dough will be sticky. Let it sit in the refrigerator for 30-60 min and it will get less sticky. Roll in cinnamon sugar mixture, slightly flatten on to an ungreased cookie sheet, and bake at 300 for 12-14 min. Cookies should be very soft when removed from the oven. They will continue to cook on the pan after you remove them from the oven.

MIchelle's Pesto recipe

Spinach and Basil Pesto
1 1/2 cups baby spinach leaves

3/4 cup fresh basil leaves

1/2 cup toasted pine nuts

1/2 cup grated Parmesan cheese

4 cloves garlic, peeled and quartered

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black

pepper

1 tablespoon fresh lemon juice

1/2 teaspoon lemon zest

1/2 cup extra-virgin olive oil

Roast garlic in a small saute pan with some olive oil, (just till tender). Next put pine nuts in saute pan and toast them till light brown (watch carefully so they don't burn). Put everything into blender or food processor except for oil. Once everything is in, pour half the oil in and blend (in the blender you will have to work with a spatula and keep pushing everything down until it is blended). Once it is smooth add the rest of the oil and blend. Taste and adjust the seasoning. Enjoy on pizza, salmon, pasta, or whatever you want!

Ashley's Onion Smothered Burger

Onion-Smothered Burger

Ingredients

• 1 teaspoon olive oil
• 2 cups thinly sliced Vidalia or other sweet onion
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 tablespoon balsamic vinegar
• 3 tablespoons preshredded fresh Parmesan cheese
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried basil
• 1 pound ground beef, extra lean (I used 7% fat)
• Cooking spray
• 4 (1 1/2-ounce) hamburger buns

Preparation

• 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.
• 2. Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired degree of doneness. Place 1 patty on bottom half of

Nutritional Information

Amount per serving

• Calories: 330
• Calories from fat: 24%
• Fat: 8.9g
• Saturated fat: 3g
• Monounsaturated fat: 3.7g
• Polyunsaturated fat: 1.5g
• Protein: 28.9g
• Carbohydrate: 33.7g
• Fiber: 2.9g
• Cholesterol: 65mg
• Iron: 4mg
• Sodium: 541mg
• Calcium: 142mg

Ashley's Olive Cheese Bread

OLIVE CHEESE BREAD

One 14.5 ounce can whole black olive (drained)
One 6 ounce jar pimiento-stuffed green olives (drained)
2 green onions
1 stick (1/4 pound) butter, softened
1/2 cup mayonnaise
1 pound Monterey Jack Cheese, grated
1 loaf crusty French Bread

Preheat the oven to 325 degrees.
Chop the olives roughly, until most of the large pieces are broken up.
Slice the green onions, then chop them roughly.
In a large bowl, combine the butter, mayo, cheese, chopped olives and onions.
Slice the French bread loaf in half lengthwise. Spread the olive cheese mixture in an even layer on each half.
Bake for 20-25 minutes or until the cheese mix is totally melted and beginning to turn light brown and bubbly. Cut into slices and serve immediately.

** I think that next time I would use 3 french bread halves (1 1/2 loaves). There was so much on top of 2 halves that it was spilling over, luckily that didn't take away from the taste :) **

Ashley's COMFORT MEATBALLS

COMFORT MEATBALLS

1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 TBSP very finely minced onion
1 1/2 tsp salt
Plenty of ground black pepper

4 TBSP canola oil
1/2 cup flour

SAUCE:
1 cup ketchup
2 TBSP sugar
3 TBSP distilled white vinegar
2 TBSP Worcestershire Sauce
4-6 TBSP minced onion
Dash of Tabasco

In a bowl combine the beef, oasts milk, onion, salt and pepper. Stir to combine.

Roll the mixture into tablespoon size balls and refrigerate them for 20-45 minutes to firm (you can just line them up on a cookie sheet)

Preheat the oven to 350 degrees. And heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown in batches in the oil until light brown. As they brown place them into a 9x13 baking dish.
Stir the sauce ingredients together and drizzle over the meatballs.
Bake for about 45 minutes until bubbly and hot.

Merry Lyn's Decadent Chocolate Delight

Decadent Chocolate Delight

From Best Loves Slow Cooker Recipes

1 pkg chocolate cake mix

8 oz. sour cream (I used light sour cream)

1 cup semisweet chocolate chips

1 cup water

4 eggs

¾ cup vegetable oil

1 pkg (4-serving size) instance chocolate pudding

Coat slow cooker with cooking spray. Combine all ingredients and mix well. Transfer to slow cooker. Cover. Cook on low 3 to 4 hours or on high 1-1/2 to 1-3/4 hours. Serve warm with ice cream if desired. States serves 12 but they would be very small portions.

Merry Lyn's Easy Parmesan Chicken

EASY PARMESAN CHICKEN

From Best Loves Slow Cooker Recipes

8 ounces mushrooms, sliced

1 medium onion, cut into thin slices

1 T. olive oil

4 boneless skinless chicken breasts

1 jar (26 oz.) pasta sauce (I used the one I found lowest in sodium)

½ t. dried basil

¼ t. dried oregano

1 bay leaf

½ cup (2 oz.) shredded part-skim mozzarella cheese

¼ cup grated Parmesan cheese

Hot cooked spaghetti

Place mushroom and onion in slow cooker. Heat oil in skillet and lightly brown chicken on both sides. Place chicken in slow cooker. Pour pasta sauce over chicken; add basil, oregano and bay leaf. Cover; cook on low for 6 to 7 hours or on high 3 to 4 hours or until chicken is tender. Remove bay leaf. Sprinkle chicken with cheeses and cook uncovered on low 15 to 30 minutes or until cheeses have melted. Serve over spaghetti. Serves 4.

Tiffany's Rosemary and Goat Cheese Stuffed Chicken with Mushroom Sauce

Rosemary and Goat Cheese Stuffed Chicken with Mushroom Sauce (Got off of foodNetwork but I changed a bit)

• 1 whole chicken
• 4 ounces goat cheese, room temperature
• 1 tablespoon chopped fresh rosemary leaves
• 2 tablespoons extra-virgin olive oil, plus more for sauteing
• Salt and freshly ground black pepper

Mushroom Sauce:

• 1 tablespoon butter, plus 1 tablespoon
• 1/4 cup chopped shallots
• 4 ounces Shitake mushrooms, cleaned and sliced in half lengthwise
• 4 ounces chanterelle mushrooms, cut into 1 1/2-inch pieces
• 3/4 cup chicken stock or broth
• 2 tablespoons chopped chives

Directions

NOTE:So this sounds soo challenging but try it!! It really is not that hard to debone!!! It took me about 15min to do!!

Preheat the oven to 450 degrees F.

Remove the backbone and wings from the chicken. Press the chicken open like a book. Carefully remove the bones from the chicken leaving the whole chicken intact with the skin. You can ask your butcher to do this for you.

In a small bowl, combine the goat cheese, rosemary, and olive oil. Season with salt and pepper and mash together with the back of a fork.

Turn the chicken over so the skin side is up. Gently loosen the skin by inserting your fingers underneath it to make a pocket. Stuff the rosemary goat cheese under the skin evenly over the breasts and legs. Tuck the skin back over the chicken. Season both sides of the chicken well with salt and pepper. Drizzle a little olive oil over the chicken and rub well.

Heat a large, ovenproof saute pan over high heat. When the pan is hot, add enough olive oil to coat the bottom of the pan. When the oil is hot and begins to shimmer when swirled, add the chicken, skin side down. Cook the chicken until the skin side is a deep golden brown, about 8 to 10 minutes. Carefully turn the chicken over and transfer to the oven. Roast for 10 minutes, or until the chicken is cooked through and the juices run clear.

Remove the chicken from the pan and keep warm. Remove all but 2 tablespoons of the fat from the pan and return to the heat. Add 1 tablespoon of the butter and the shallots and saute for 2 minutes, scraping the bottom of the pan with a wooden spoon to loosen the browned bits. Add the mushrooms and season with salt and pepper. Saute for 2 minutes, or until the mushrooms begin to brown. Add the stock and bring to a simmer. Cook 5 minutes or until reduced by 1/3. Stir in the remaining tablespoon of butter and remove from the heat. Pour the sauce over the chicken and garnish with the chives. Serve immediately.

Tiffany's Tomatillo Sauce

Tomatillo Sauce!!

I have never tried this myself but I love Green Sauce and I wanted to see how to make it and it would be AWESOME just to have this in the Fridge for Quesadillas. Enchiladas, Tostadas, really anything Mexican!!!

2 tomatillos, husked and rinsed

2 jalapeno peppers, stemmed and take the seeds out

1 onion, cut in small chunks

Splash white vinegar

Water

1 teaspoon ground cumin

1 whole bunch fresh cilantro

2 limes, juiced

Salt

Make the salsa: Put the tomatillos, jalapenos, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and cook until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, and puree. Add the cilantro, lime juice, and salt, and pulse to combine.

Tiffany's Philly Cheese Steak Sandwiches

Philly Cheese Steak Sandwiches
(I had left over Pot Roast Meat which we always do)

3lb Chuck Roast (Crock-pot with Garlic Salt, Pepper, Dehydrated Onions, and 2 TBs of Better than Bullion)
2 Red Bell Peppers (cut in strips)
2 Yellow Bells Peppers(cut in strips)
1 Whole Sweet Onion (I know Merrylyn I hate Onions!! but these taste like candy!!) (cut in strips)
3 cloves of Garlic (smashed)
1 Box of whole mushrooms and (slice them thick)
Salt
Pepper
1 Tbs of Oil
6 Hoagie Rolls
6 slices of cheese (I got this cheese from Walmart and it was Borden Hickory Smoked Swiss which WAS TO DIE FOR!!)$1.88 for 10 slices

Heat a frying pan on medium-high heat. Saute onions and bell peppers, and cook, stirring, until caramelized(I think it was about 15min to really brwon them. Add the garlic, salt, and pepper, and Mushrooms and cook for a couple more minutes until mushrooms have reduced just a little.

On a skillet Add the meat Top with Mix in the Sauteed vegetables. Top with cheese slices and melt. Spoon the cheesy meat mixture into the buns. (I browned them on the skillet) and serve immediately. Rob and I added Pepperchinis(sp) that added great spice. But also things would be great would be Jalapeños, burned Pablano chilies the sky is the limit! SOOOO YUMMY!!! So Easy!!

MIchelle's Chocolate fondue

AMAZING chocolate fondue dipping sauce.

1Tbsp Butter melted

**handful of chocolate chips

1/4 c. carrot puree (made from cooked carrots or I just bought baby food one small container is enough)

1/2 c. avacado mashed

1 c. Powder Sugar

1/2 c. Cocoa Powder

1 tsp. Vanilla

Melt butter in microwave in a medium size bowl (** if you want to add a handful of chocolate chips in with the butter while melting in the microwave, it adds a little oomph to the chocolate flavor...but it is just as good without it) add carrot puree and avacado (I cut up my avacado and then take the electric mixer and beat it up in the bowl). After mixed add powder sugar, cocoa powder and vanilla and mix until creamy. You can either eat it as is or heat it up in the microwave to serve it warm. Serve with apples, bananas, strawberries....put it in ice cream and blend to make a yummy shake (it really makes it creamy)....the possibilites are endless. I know you are probably thinking that I'm a little crazy with my health food nuttyness but seriously this tastes so good and you don't have to feel guilty.

Variation with Agave instead of powdered sugar. (You can find agave nectar in the sweetener aisle next to splenda)
2 ripe medium AVOCADOS!!!
1/2 cup unsweetened cocoa powder
1/2 cup agave
1 tsp pure vanilla

Blend the insides of the avocados in a food processor or blender in till smooth. Add the remanding ingredients and process again till fully blended. Your pudding should turn out to be smooth, rich, and chocolaty! You may enjoy right away but it's better served chilled. This is also delicious topped with bananas, strawberries or even raspberries. Enjoy!

Ashley's Bacon and Creamy Ranch Chicken Burgers

So last Sunday I made "Bacon and Creamy Ranch Chicken Burgers." They are from Rachael Ray, and I really enjoyed them. They have really good flavor and aren't difficult to make. The only change I would be tempted to make is to use plain havarti instead of dill havarti. But that is ONLY because I am not a big dill fan. But my friend that ate them with us said she liked the dill in there. So I guess it just depends on your love of dill :) Well enough chatter, here is the recipe! And here is a pic for your viewing pleasure.

Bacon and Creamy Ranch Chicken Burgers
4 (pretty hearty) servings (you could have 6 small/medium servings...I think)

8 bacon slices
1 pkg ground chicken breast
2 garlic cloves, finely chopped
1/2 small onion, grated
1/4 cup fresh parsley, chopped
1/4 pound dill havarti cheese, cut into 1/4 inch dice (you can put it in the freezer for a few minutes to make it easier to cut)
2 tsp poultry seasoning
2 lemons
salt and black pepper
4 Sandwich size english muffins, toasted
creamy ranch dressing (I used fat-free and it was still good)
1 beefsteak tomato, sliced

Cook the bacon in a large nonstick skillet over medium-high heat until it is crisp. While the bacon cooks, in a large bowl combine the ground chicken, garlic, onion, parsley, dill havarti chunks, poultry seasoning, the zest and juice of 1/2 lemon, salt, and pepper. Divide the mixture into 4 equal parts, then form the meat into large, thin patties, about 1 inch thick. Drizzle them with a little vegatable oil to coat (I didn't do this and they turned out fine...) Remove the crispy bacon from the skillet to a paper towel lined plate and reserve. Wipe the excess grease from the skillet and return it to the cooktop over medium-high heat, add the bugers to the skillet and cook them fro 5-6 minutes on each side, or until they are cooked through.

Remove the burgers from the skillet and assemble the burger as follows: slather ranch on both side so the toasted english muffin. Add the burger and put 1-2 slices of tomato and 2 slices of bacon on top. And ENJOY!



I just served this with some oven fries and called it good. The burger has a ton of flavor and if you make the alterations I did (no veg oil and fat free or low fat ranch dressing) then they really aren't so bad for you. Especially since it is a chicken burger! Hope you guys like this!

Tiffany's Chocolate Puff Pasteries

Chocolate

Puff Pastries

Makes 9

Ingredients

* 1 (9 1/2-inch-square) puff pastry, thawed

according to package directions

* 1 egg yolk

* 2 tablespoons heavy cream

* 2 1/4 ounces semisweet chocolate, cut into 9

pieces- (I used Ghiradelli chocolate bar cut up)

* Dove milk chocolate sauce

* vanilla ice cream

* powdered sugar

Directions

1. Preheat oven to 400 degrees. Place puff pastry on a lightly floured work surface. Sprinkle

pastry with a little more flour, and roll out to form a 12-inch square. Brush away excess flour,

and trim edges to make a perfect square.

2. Cut puff pastry into nine 3-inch squares, and transfer them to a parchment-lined baking

sheet. Discard excess.

3. In a small bowl, whisk together egg yolk and heavy cream. Neatly brush a little of the egg

wash along two adjacent edges of each square. Place a piece of chocolate just below the center

of each square, and fold down unwashed edges to enclose chocolate and form a triangle. Using

your fingers, gently but firmly press puff-pastry edges together to seal.

4. Place baking sheet in freezer for 20 minutes, or until pastry is chilled. Remove from freezer,

and brush tops liberally with remaining egg wash. Place in oven, and bake until triangles are

puffed and golden brown, about 15 minutes.

Serve drizzled with Dove Milk Chocolate sauce, vanilla ice cream (don't skimp on the cheap

stuff for this dessert), and sprinkle with powdered sugar.

Ashley's Healthy Cornbread

HEALTHY CORNBREAD

Ingredients

• 1 cup whole wheat flou (or you can do 1/2 cup whole wheat 1/2 cup unbleached flour)
• 1 cup cornmeal
• 1/4 cup white sugar
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 2 eggs, beaten

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan.
2. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in buttermilk and eggs. Do not over mix, stir only until well blended. Pour batter into prepared pan.
3. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Ashley's Basil and Reta Stuffed Chicken

Basil and Feta Stuffed Chicken

4 Chicken Breasts, pounded to about ½ inch thick

Olive Oil

2 cups sliced mushrooms

¼ cup finely diced white onion (bigger than minced)

1 garlic clove, grated

About 6 sun dried tomatoes from vacuum pack, sliced

6 oz artichoke hearts in water, chopped (if marinated or in oil just rinse thoroughly)

¾ cup FAT FREE Feta cheese (trust me it is YUMMY)

1 TBSP Dried Basil

Salt and Pepper to taste

For Sauce:

2 TBSP Butter

2 TBSP Flour

¼ cup milk

1 cup chicken stock (about)

1/3 cup Parmesan cheese

½ TBSP Basil

In olive oil sauté mushrooms, white onion, and grated garlic. After they are all soft remove 1/2 cup mushrooms and reserve for sauce. Then add the sliced sun dried tomatoes and sauté for about a minute. Remove from heat and add the chopped artichoke hearts and allow to sizzle a little bit. Place in bowl, add Feta and ½-1 TBSP Basil (just eyeball it), and season with salt and pepper to taste.

Place the Feta mixture on the top of the chicken and roll up. Place two toothpicks in the top and bake at 350 degrees for 30 minutes.

For the Sauce:

Melt butter in saucepan and whisk in the flour. Then pour in milk, chicken stock, parmesan, and basil. Continue thinning out with stock until desired consistency. Add ½ cup sautéed mushrooms.

After pulling the chicken out of the oven pour the sauce over the top and devour…quickly!

MIchelle's favorite Enchiladas

Fiesta Chicken Enchiladas

from Kraft

1 small onion, chopped

1 clove garlic, minced

1 lb chicken breast, shredded

1 cup salsa, divided

4 oz cream cheese, cubed

1 Tbsp chopped cilantro (or more :))

1 tsp ground cumin

1 c shredded cheese, divided

8 tortillas

Preheat oven to 350. Heat large skillet with a little oil on medium heat. Add onions and garlic--sautee. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin; mix well. Cook until heated through, stirring occasionally. Add 1/2 cup of the shredded cheese; mix well.

Spoon about 1/3 cup of the chicken mixture onto each tortilla; roll up. Place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray; top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese.

Bake 15 to 20 minutes or until heated through.

Best Potato Salad

1 cup real hellmans Mayo (best foods)
4 tbsp vinegar
1 1/2 tsp salt
1 tsp sugar
1/4 tsp pepper
3-4 potatoes
1/2 c chopped onion
2 hard boiled eggs sliced
Double recipe for 5 or more

Bunny Buns

Here is a recipe that my mom made with the kids and they loved it. We made half into bunny buns and have into regular sticky buns. It was a really good soft sweet roll recipe with just a touch of orange.
Bunny Buns
1 pkg active dry yeast
1/4 cup warm water
1 cup milk, warmed not quite to boiling
1/3 cup sugar
1/2 cup shortening
1 tsp salt
2 eggs, beaten
1/4 cup orange juice
2 Tbsp grated orange peel
5 1/2 cups flour, sifted

Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 tsp butter