Blueberry Muffins

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk (or rice milk)
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed (or earth balance butter)
• 1 1/2 teaspoons ground cinnamon

Directions:

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

http://m.allrecipes.com/recipe/6865/to-die-for-blueberry-muffins

French Toast Roll-Ups

Ingredients:

• 8 slices white sandwich bread (the soft, fluffy type)
• peanut butter, jelly, cream cheese, dulce de leche, cajeta or nutella
• 2 eggs
• 3 tablespoons milk
• 1/3 cup granulated sugar
• 1 heaping teaspoon ground cinnamon
• butter, for greasing the pan
• maple syrup, for serving

Instructions:

1. Trim the crust from the bread and flatten it out with a rolling pin.
2. Place about a teaspoon or 2 of your chosen filling an inch from one end of the bread spread out in a strip. Roll the bread up and repeat until they're all filled.
3. In a shallow bowl whisk the eggs and milk until well combined.
4. In a separate bowl mix the sugar with the cinnamon.
5. In a skillet set over medium heat melt a tablespoon of butter.
6. Add the rolls to the egg turning to coat on all sides then place them in the pan seam side down. Cook in batches until golden brown, turning them to cook and brown on all sides. Add butter to the pan as needed.
7. Add the hot rolls from the pan to the cinnamon sugar and roll until completely covered in sugar.
8. Serve with maple syrup for dunking.

 http://www.cinnamonspiceandeverythingnice.com/french-toast-roll-ups/#ixzz2aH4EK0Tj

Creamy Chicken Casserole

Ingredients: 

4 c. uncooked egg noodles
4 c. cubed cooked chicken
1 pkg. (16 oz.) frozen peas and carrots
2 c. milk
2 cans (10-3/4 oz. each) condensed cream of celery soup, undiluted
2 cans (10-3/4 oz. each) condensed cream of chicken soup, undiluted
1 c. chopped onion
2 tbsp. butter, melted
1/2 tsp. salt
1/2 tsp. pepper

Directions:

Cook noodles according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain noodles; add to chicken mixture. Transfer to two greased 8-inch square baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake remaining casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before cooking. Cover and microwave on high for 10-12 minutes (assuming it’s not in the foil pan), or until heated through, stirring twice. Or cover and bake casserole at 350 for 30 minutes. Uncover and bake 10-15 minutes longer until heated through.

http://triedandtasty.com/2010/11/creamy-chicken-casserole/

7-UP BUNDT CAKE

Ingredients: 

1 ½ sticks real butter

3 cups sugar
5 eggs
3 cups all-purpose flour
2 teaspoons lemon extract
¾ cup 7-UP (not diet)

Glaze:

2/3 cup plus 1 tablespoon powdered sugar
1 tablespoon fresh lemon juice
1 tablespoon 7-UP

Directions:

Cream the butter and sugar together for about 10 minutes.  Add eggs, 1 at a time.  Gradually add the flour until all mixed well then add the lemon extract and 7-UP.  Pour into a well-greased Bundt pan and bake at 325 for 1 hour 15 minutes or until done.  When cake is cooled, mix glaze ingredients together well and drizzle over the top.

http://simpledelicioussouthernfood.blogspot.com/2012/10/this-is-delicious-cake-its-one-of-many.html

Smores Fudge Bars

Ingredients

Crust
• 2 cups graham cracker crumbs
• 1/2 cup butter, melted
• 1/4 cup granulated sugar
• 1/2 tsp salt
Fudge layer
• 2 cups milk chocolate chips
• 14 oz sweetened condensed milk
Fluff Layer
• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/4 tsp salt
• 2 egg whites
• 1/4 tsp cream of tartar
• 1 1/2 tsp vanilla extract

How to Make

1. Preheat oven to 350°
2. Line a 9x9 baking pan with foil. Set aside.
3. Mix all the ingredients for your crust together and press evenly into pan.
4. Bake for 10 minutes. Remove from oven and set aside.
5. Next make your chocolate filling. In a medium sauce pan combine the milk chocolate and sweetened condense milk together over medium-low heat and stir until melted. Pour immediately onto crust.
Fluff
6. Combine sugar, corn syrup, water and salt in a small saucepan over medium-high heat. Boil together until a candy thermometer reads 240°.
7. While mixture is boiling beat 2 egg whites and cream of tartar together until soft peaks form.
8. When syrup is ready, turn mixer onto low and drizzle the syrup along the side of the bowl slowly combining it into the egg whites.
9. When all the syrup has been added turn mixer up to medium high and beat for 7-8 minutes until thick and glossy. When there is about one minute left add in the vanilla.
10. Spread about 1 1/2 - 2 cups of the Fluff on top of the chocolate layer.
11. Turn oven onto broil and place pan under broiler for 1 minute or until the top of the marshmallow layer gets lightly golden.
12. Cut into squares when ready to serve.

Notes

Store bars airtight at room temperature for up to 2 days or refrigerated for up to 5 days.

Store the remaining Fluff at in an airtight container, refrigerated for up to 2 weeks.

http://cookiesandcups.com/smores-fudge-bars/

Parmesan Chicken Manicotti

Ingredients

• 7 pieces Manicotti, cooked according to instructions
• 1 cup part skim Ricotta cheese
• ½ cup shredded Parmesan cheese
• 1 cup shredded cooked chicken
• 1 egg
• 1 teaspoon oregano
• salt and black pepper
• 1 can Italian style crushed tomatoes
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon chopped fresh basil leaves
• ¼ cup Parmesan cheese
• 6-8 basil leaves

Instructions

1. In medium bowl, combine cooked shredded chicken, Ricotta cheese, Parmesan cheese, egg, oregano, salt and pepper together and stir until well mixed.
2. Stuff each cooked Manicotti with about ¼ cupful of the chicken and cheese mixture carefully so that the Manicotti doesn’t tear.
3. Add the crushed tomatoes in saucepan over low heat. Add 2 tablespoons grated Parmesan and 1 tablespoon chopped basil leaves and stir frequently, until it starts to bubble. Simmer until heated through.
4. Spray baking dish with cooking spray and place the stuffed Manicotti in it. Pour about 1 cup (or more) prepared sauce over the Manicotti. Sprinkle with Parmesan cheese and place basil leaves.
5. Bake at 350 degrees F for 35 minutes or until hot and bubbly.

http://heartmindandseoul.com/parmesan-chicken-manicotti/

No-Bake Strawberry Lemonade Bites

Ingredients:

For the crust:
4 graham cracker sheets (8 squares)
2 Tablespoons melted butter
1 Tablespoon brown sugar

For the filling: 
8oz-1/3 less fat cream cheese, very (very!) soft
14oz can fat-free sweetened condensed milk
1/4 cup egg beaters all whites, or regular egg beaters
1 teaspoon lemon zest
1/2 cup fresh lemon juice (about 4 lemons)
2 teaspoons powdered gelatin
3 Tablespoons boiling water
12 small strawberries, sliced in half

Directions:

1. Place graham crackers into a food processor and process until very fine. Add butter and brown sugar then process to combine. Spray 2 mini muffin tins well with non-stick spray, then spoon 1 heaping teaspoon graham cracker mixture into each cup. Press down firmly with a flat-bottomed shot glass to form the crust, then place muffin tins into the fridge.
2. In a large bowl, beat together softened cream cheese, sweetened condensed milk, and egg beaters until smooth and creamy, about 2 minutes. Add lemon zest and juice and beat until fully combined. In a small bowl whisk together powdered gelatin and boiling water until dissolved. Let cool for 2 minutes, then beat into the cream cheese mixture.
3. Fill each mini muffin tin cup to the top with the filling, then place in the refrigerator to firm up for at least 8 hours, or overnight. Run a small knife around the outside of each cup to pop it out of the mini muffin tin then top with half a strawberry. Store in the refrigerator.

http://iowagirleats.com/2012/07/10/no-bake-strawberry-lemonade-bites/

Hershey’s Cream Cheese Brownies

Ingredients 

10 Tablespoons butter

3 ounces Hershey’s Milk Chocolate Chips

1 cup sugar

2 large eggs

2 teaspoons vanilla

3/4 cup Flour

1/4 teaspoon salt

2 tablespoons Unsweetened Hershey’s Cocoa Powder

For the Cream Cheese Swirl

8 ounces Cream Cheese, softened

1/3 cup sugar

pinch salt

1 large egg

2 teaspoons vanilla

5 Full Sized Hershey Bars for the top

Directions

Preheat oven to 350. Spray a 9×9 baking pan with cooking spray

In the microwave, melt chocolate and butter until smooth. Set aside.

In a separate bowl, beat eggs, vanilla with the sugar. Slowly add in chocolate mixture until well combined.

In small bowl, sift together cocoa, salt and flour. Add mixture to rest of batter.

Pour batter into prepared baking pan.

For the Cream Cheese Swirl

Beat ingredients together until smooth. Pour over brownie batter. Use sharp knife to swirl together.

Bake 50 minutes to 1 hour, or until just set and toothpick inserted comes out clean. Top with original sized Hershey Bars and return to still warm (but off) oven until lightly melted. Allow to cool a little bit.

http://www.sixsistersstuff.com/2013/06/hersheys-cream-cheese-brownies.html

Homemade Ravioli

Ingredients:

• 6 to 6-1/2 cups all-purpose flour
• 6 eggs
• 3/4 cup water
• 2 teaspoons olive oil

SAUCE:

• 1 can (28 ounces) crushed tomatoes
• 1-1/2 cups tomato puree
• 1/2 cup grated Parmesan cheese
• 1/3 cup water
• 1/3 cup tomato paste
• 3 tablespoons sugar
• 2 tablespoons minced fresh basil
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh oregano
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

FILLING:

• 1 carton (15 ounces) ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 2 teaspoons minced fresh basil
• 1 teaspoon minced fresh parsley
• 1 teaspoon minced fresh oregano
• 1/4 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Directions:

1. Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.
2. Meanwhile, in a sauce pan, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.
3. In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.
4. Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.
5. Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.

Nutritional Facts10 ravioli with 3/4 cup sauce equals 901 calories, 25 g fat (13 g saturated fat), 307 mg cholesterol, 963 mg sodium, 124 g carbohydrate, 7 g fiber, 45 g protein.

http://www.tasteofhome.com/recipes/homemade-ravioli

Christmas Grinch Punch

Ingredients

1/3 cup sugar

6 tablespoons plus 1-1/2 teaspoons water

1/3 cup evaporated milk

1/2 teaspoon almond extract

12 drops neon green food coloring

1 bottle (2 liters) lemon-lime soda, chilled

2 pints vanilla ice cream

Instructions

In a large saucepan, combine sugar and water.

Cook and stir over medium heat until sugar is dissolved;

remove from the heat.

Stir in milk and extract.

Transfer to a bowl;

cool to room temperature.

Cover and refrigerate until chilled.

Just before serving, transfer milk mixture to a punch bowl.

Stir in the food coloring and soda.

Top with scoops of ice cream.

Yield: 4 quarts.

Notes

1 cup equals 142 calories, 4 g fat (2 g saturated fat), 16 mg cholesterol, 46 mg sodium, 26 g carbohydrate, 0 fiber, 1 g protein

http://myhoneysplace.com/christmas-grinch-punch-recipe/

Glazed Doughnut Muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

http://sweetpeaskitchen.com/2011/05/glazed-doughnut-muffins/

White Chicken Enchiladas

Ingredints: 

10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 Tbsp. butter

3 Tbsp. flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chillies

Directions:

1.  Preheat oven to 350 degrees.  Grease a 9x13 pan

2. Mix chicken and 1 cup cheese.  Roll up in tortillas and place in pan.

3. In a sauce pan, melt butter, stir in flour and cook 1 minute.  Add broth and whisk until smooth.  Heat over medium heat until thick and bubbly.  

4. Stir in sour cream and chilies.  Do not bring to boil, you don't want curdled sour cream.

5. Pour over enchiladas and top with remaining cheese.

6. Bake 22 min and then under high broil for 3 min to brown the cheese.

http://joyful-mommas-kitchen.blogspot.com/2011/09/white-chicken-enchiladas.html

Apple Bacon Stuffed Sweet Potatoes

NEEDS WORK

Ingredients:

4 large sweet potatoes, mostly fat and round
3 slices bacon, chopped
2 honey crisp apples, diced
3 tablespoons freshly chopped sage
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cinnamon
4 ounces goat cheese

Directions:

1. Preheat oven to 350 degrees F. Poke holes in sweet potato with a fork, then wrap each tightly in aluminum foil. Bake for 45-60 minutes, or until potatoes and tender to the touch. Unwrap foil and cut a slit down the middle of each sweet potato. Let sit until cool enough to handle.
2. While potatoes are baking, heat a large skillet over medium heat. Add bacon and cook until crispy and fat is rendered, then remove with a slotted spoon and place on a paper towel to drain. Add apples to the skillet with nutmeg and sage, tossing to coat, then cook until soft and somewhat caramelized. Toss bacon back into the skillet and set aside until ready to stuff.
3. Once sweet potatoes are somewhat cool, cut a slit down the middle and gently remove the flesh with a spoon, trying to keep the potato intact. Add the sweet potato flesh to a large bowl, then mash with 3 ounces of goat cheese, cinnamon, nutmeg, salt and pepper. Taste and adjust seasonings if desired, then scoop flash back into the potato skins. At this point you can re-warm the potatoes (if you let them cool completely) in the oven, then top with remaining goat cheese. Spoon the apple bacon mixture evenly on top and serve!

http://www.howsweeteats.com/2012/10/apple-bacon-stuffed-sweet-potatoes/

Chocolate Banana Bites

Ingredients: 

2 bananas, cut in 1-inch slices

3/4 cup milk or dark chocolate chips (or vegan chocolate chips)

Directions:

Slice bananas into 1-inch chunks and freeze for 60 minutes.

In a double boiler or microwave, melt chocolate until smooth. Remove bananas from freezer and immediately dip in chocolate, placing on wax paper when finished.

Freeze for 10 minutes or until ready to serve.

http://www.howsweeteats.com/2010/03/chocolate-banana-bites/

Fruit Pizza

Ingredients:

1 Pillsbury sugar cookie dough

4 oz cream cheese, softened

1 tub Cool Whip

2 tablespoons coconut rum

1 cup sliced strawberries

3/4 cup blueberries

2 kiwis, sliced

1 banana, sliced

Directions:

Preheat oven to 350 (or whatever temp the dough calls for).

Let the dough come to room temperature, and press it into a cookie sheet – make sure it is thin. Bake for about 10 minutes, rotate pan, then bake for another 5. The baking time will all depend on how cold the dough was and your own oven, so watch carefully. Do not overbake!

One cookie has cooled, beat cream cheese, rum and Cool Whip with a hand mixer. Spread on cookie crust. Top with strawberries, kiwis, and blueberries, leaving space for the bananas. I add them last so they don’t get brown. Refrigerate while you make the glaze.

Glaze

1/3 cup sugar

1/3 cup orange juice

2 tablespoons lemon juice

1 1/2 teaspoons cornstarch

1/4 teaspoon salt

Combine all ingredients in a small saucepan and bring to a boil. Stir constantly until mixture thickens. Let cool for about 10 minutes. Add bananas to pizza, then drizzle glaze on top.

Refrigerate for at least 1 hour.

http://www.howsweeteats.com/2010/04/fruit-pizza/