Cookbook

So, I have decided to self publish a cookbook. It is going to take a couple of months to complete and unfortunately I will not have the time to post recipes to this blog. Once my cookbook is finished I will let all of you know so you can purchase it if you'd like. Thanks for following and I hope you enjoyed the recipes that I posted.

Sweet and Fiery Polenta Fries

This was a unique alternative to ordinary french fries, and please note the title "Sweet and Fiery" because these fries have a sweetness and a kick to them. My husband and I really enjoyed these BUT we cannot eat a lot of them; so I guess it is good that this recipe only makes 2 servings worth.

Recipe:

2 teaspoons sugar
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon chili powder
¼ teaspoon cayenne pepper
1 (16 ounce) tube refrigerated cooked polenta
4 tablespoons all-purpose flour
⅓ cup canola oil
2 tablespoons finely chopped red sweet pepper
1 tablespoon chopped fresh basil or fresh Italian (flat-leaf) parsley


1) In large bowl combine sugar, salt, cumin, chili powder, and cayenne pepper; set aside.

2) Cut polenta lengthwise into 12-15 thin slices; cut each slice lengthwise in 4 strips. In medium bowl toss polenta strips with flour to coat.

3) In large skillet heat oil over medium-high heat. Shake excess flour off polenta strips; add to hot oil. Cook strips, turning occasionally, for 7 to 8 minutes or until golden. Drain on paper towels. Place fries in bowl with sugar mixture; toss to coat. Sprinkle with sweet pepper and basil. Serve immediately or keep warm on a baking sheet in 325°F oven up to 20 minutes.

TIP: To reheat any leftovers, place fries in a single layer on a foil-lined baking sheet. Bake, uncovered, in 350°F oven for 8 to 10 minutes or until hot.

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes | Yields: 2 servings

Source: BHG

Tilapia with Grape Chutney

This meal was so light and refreshing. At first I was a little skeptical about the tropical fruit mixture on top of the fish but the flavors were awesome. Definitely something I suggest you try at least once.

Recipe:

4 (4 ounce) fresh or frozen skinless tilapia fillets
Salt and ground black pepper
2 tablespoons cooking oil
1 cup seedless green grapes, halved
½ cup tropical blend mixed dried fruit bits
⅓ cup sliced green onions
⅓ cup apricot spreadable fruit


1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Season with salt and pepper.

2) In a 12-inch skillet heat oil over medium-high heat; add fish. Cook 3 to 4 minutes or until fish flakes easily when tested with a fork, turning once.

3) Transfer fish to platter; keep warm. Add grapes, fruit bits, onions, and spreadable fruit to skillet; cook and stir for 2 minutes. Season to taste with salt and pepper. Serve grape mixture over fish.

Prep Time: 10 minutes | Cook Time: 6 minutes | Total Time: 16 minutes | Yields: 4 servings

Source: BHG

Rosemary Ranch Chicken Kabobs

All I can say is AMAZING!!!  These kabobs are so delicious. The first time I made these I thought the marinade was a little odd but after taking my first bite I was just blown away. You should definitely give this recipe a try and see if your family will love it as much as mine does.

Recipe:

1 cup olive oil
1 cup ranch dressing
6 tablespoons Worcestershire sauce
2 tablespoon minced fresh rosemary
2 teaspoons salt
2 teaspoons lemon juice
2 teaspoons white vinegar
½ teaspoon ground black pepper
2 tablespoons white sugar
5 skinless, boneless chicken breasts - halved, cut into 1-inch cubes
1 green bell pepper, cut into into 1-inch squares
1 red bell pepper, cut into into 1-inch squares
1 (8 ounce) package baby bella mushrooms
15-20 whole pearl onions, peeled with ends cut
1 yellow squash, sliced ½-inch thick
1 zucchini, sliced ½-inch thick

1) In a large bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.

2) Take 2 large bowls, place the chicken in one and the vegetables in the other. Pour one half of the marinade over the chicken and the other half over the vegetables and stir to coat. Cover, and refrigerate overnight.

3) Preheat the grill for medium-high heat. Thread chicken and vegetables onto skewers and discard marinade.

4) Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Tip: If using bamboo/wood skewers soak them in water for 30 minutes before using.

Prep Time: 50 minutes | Cook Time: 12 minutes | Total Time: 1 hour | Other Time: Overnight marinade | Yields: 15 to 18 kabobs

Fruit Salsa and Cinnamon Chips

I have made this recipe for 5+ years and I am always asked for the recipe. This can be served as an appetizer, snack or dessert. It can also be customized to your liking since any kind of fruit works well with this recipe except bananas.

This recipe is VERY time consuming. The fruit salsa is easy but cutting up all of the fruit does take time BUT the cinnamon chips seem to take forever. I just want you to be forewarned since it can seem like a lot of work but this dish is worth it. One note that I think you MUST know is that you need to make sure the chips are cooked until they are crispy. If they aren't they will be very chewy and believe me that will ruin what you think of them, if they are hard and crispy they taste delicious.

Recipe:

2 kiwis, peeled and diced
2 Fuji apples - peeled, cored and diced
8 ounces raspberries
8 ounces blueberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves (any flavor, but apricot is best)
10 (10-inch) flour tortillas
Butter flavored cooking spray
2 cups cinnamon sugar (2 cups sugar, 2 tablespoons ground cinnamon)


1) In a large bowl, thoroughly mix all fruit, white sugar, brown sugar, and fruit preserves. Cover, and chill in the refrigerator for at least 15 minutes.

2) Preheat oven to 350°F.

3) Coat both sides of each flour tortilla with cooking spray. Cut tortillas into wedges using a pizza cutter and toss in a zip lock bag with cinnamon sugar mixture.

4) Bake in preheated oven 10 to 12 minutes or until crispy. Repeat with any remaining tortilla wedges. Allow to cool 15 minutes. Serve with chilled fruit mixture.

Note: Can use any kind of fruit, but do not use banana's. Can use frozen fruit, if desired. Tip: Put tortillas in a muffin tin to curl chips. Instead of tossing in a zip lock bag use a medium bowl and dredge the tortillas in the cinnamon sugar.

Prep Time: 30 minutes | Cook Time: 12 minutes per batch | Total Time: 1 hour 45 minutes | Other Time: cool 15 minutes | Yields: 10 servings

Grilled Tuscan Chicken Tacos

Wow, the flavors of this taco shocked me. I loved the taste of the grilled chicken strips and the artichoke hearts were not something I am used to seeing in a taco but they fit perfectly with the other seasonings. The only thing we hated about this meal was the flour tortillas. They tasted disgusting but that had nothing to do with the recipe itself just the brand of shell we chose.

This meal is also great because of the amount of time it takes to prepare. I love making meals that are true to the 30 minutes or less. This meal took no time at all which made it another keeper in my book because after working all day sometimes I just want a fast and easy meal for dinner.


Recipe

2 large skinless, boneless chicken breast halves (about 12 ounces total)
2 tablespoons olive oil
½ teaspoon lemon-pepper seasoning
1 (8 ounce) package sliced fresh button mushrooms
1 (14 ounce) can artichoke hearts, drained and quartered
2 tablespoons snipped dried tomatoes (not-oil packed)
1 teaspoon dried Italian seasoning, crushed
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup dry white wine
3 to 4 tablespoons bottled Caesar salad dressing
8 (7 to 8 inch) flour tortillas
1 cup shredded mozzarella cheese

1) Brush chicken with 1 tablespoon of the olive oil; sprinkle with lemon-pepper seasoning. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover; grill as above.) Cut chicken into thin strips. Cover; keep warm.

2) Meanwhile, in a large skillet heat remaining 1 tablespoon oil over medium heat. Add mushrooms, artichoke hearts, tomatoes, Italian seasoning, salt, and pepper; cook about 5 minutes or until mushrooms are tender, stirring occasionally. Carefully add wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 8 minutes or until most of the liquid has evaporated.

3) Spread salad dressing over half of each tortilla. Top with chicken strips and mushroom mixture. Sprinkle with cheese. Fold other tortilla half over filling.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yields: 8 tacos

Source: BHG

More Failures

3 more meals that just didn't make it to my cookbook, because honestly we just didn't like them.

1st meal was a slow cooker meal Asian Chicken and Rice (sorry can't find the recipe online). It was very bland and underwhelming. Sad to admit this but I think I made this 2 or 3 weeks ago and the left-overs are still in my fridge. Gross! Now that it is on my mind, I'll throw it in the garbage now. :)

2nd dish was a dessert, Fresh Pear and Cranberry Pie. Not really sure what happened to this pie. I cooked it for an extra 15 to 20 minutes and it still looked like a sloppy liquid mess. It tasted ok, but this was more like a pear and cranberry soup than a pie. Will not try this again.

Last one was a meal I made last night, Chicken with Cherry-Ginger Chutney. The chicken tasted great and even the cherries and walnuts but the apples, heck no. 3 tablespoons of vinegar was added to the sauce which only needed to be cooked with the cherries, walnuts, and apples for 1 minute. My apples had such a STRONG vinegar taste that it almost made me sick. It seemed as if the apples soaked the sauce right up and it was just so overwhelming. If you decide to try this recipe maybe cut down the amount of vinegar you use. I will not try this again though, even though the online recipe calls for cider vinegar and my book just says vinegar. Maybe that would make a difference.

Harvest Ravioli

I was pleasantly surprised with how light and delicious this dish was. It definitely reminded me of something you would eat in the fall after a day at the pumpkin patch. The only thing that I would like to try differently with this meal is, instead of using chicken broth I would like to add vegetable broth so that this meal could be enjoyed by my vegetarian friends as well.

Recipe:

1 cup onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
1 (1 pound) butternut squash, halved, seeded, peeled, and cut into 1-inch cubes (about 3 cups)
1 (14.5 ounce) can chicken broth
1 tablespoon snipped fresh sage or 1 teaspoon dried sage, crushed
½ cup apple cider or apple juice
1 tablespoon cornstarch
3 medium Granny Smith apples, cored and cut into thin wedges
1 (20 to 24 ounce) package frozen cheese-filled ravioli
½ cup walnuts, toasted and chopped
2 tablespoons grated Parmesan cheese
¼ teaspoon cracked black pepper
Snipped fresh sage (optional)

1) In a very large skillet cook onion and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Add squash, broth, and dried sage (if using). Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.

2) Combine apple cider and cornstarch; add to skillet along with apple wedges and fresh sage (if using). Cook, stirring gently, until thickened and bubbly. Cook, uncovered, 2 minutes more.

3) Meanwhile, cook ravioli according to package directions. Drain. Add ravioli to hot apple mixture; toss gently to combine. To serve, top with walnuts, Parmesan cheese, pepper, and if desired, additional fresh sage.

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Yields: 6 servings

Source: BHG

Lemon Chicken with Capers

I loved how this was so simple and fast. My husband loved this recipe, but I thought it was very lemony - I guess that is why this recipe is called lemon chicken. So if you are not a huge lemon fan, I would not recommend this meal to you.

Recipe:

4 skinless, boneless chicken breast halves (about 1-½ lb.)
1 tablespoon Dijon-style mustard
¼ cup seasoned fine dry bread crumbs
8 ounce green beans, trimmed
2 lemons, 1 sliced and 1 juiced
1 tablespoon capers

1) Place one chicken breast half between sheets of plastic wrap. Lightly pound with flat side of meat mallet to even thickness. Repeat. Brush chicken with mustard; sprinkle evenly with salt, pepper, and bread crumbs to coat.

2) Heat 2 tablespoons olive oil in skillet over medium heat. Add chicken. Cook 4 minutes per side or until no pink remains (170°F). Transfer to plates. Add 2 tablespoons olive oil to skillet. Cook green beans in oil 4 minutes or until crisp-tender; add lemon slices the last minute. Transfer to plates. Add juice and capers to skillet; heat through. Drizzle on chicken.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yields: 4 servings

Source: BHG

Summer Strawberry Salad

This salad was right up my alley. I absolutely love fruit and the homemade dressing was sweet but not too sweet - this was very light and refreshing and would be perfect on a hot summer day. This recipe originally said to toss the salad with the dressing, but I found this to be a huge mistake. It made everything messy looking, soggy and it was just WAY too much. I revised it to drizzle the dressing over your salad when you are ready to eat, this way you aren't limiting the amount of time you have to eat this salad and it won't be a soggy mess for you and your guests.

Recipe:

8 cups chopped romaine lettuce
3 cups fresh strawberries, sliced
2 cups fresh pineapple, cubed
1 banana, sliced
1/4 cup water
1/4 cup cream of coconut
2 tablespoons lemon juice
1 tablespoon yellow mustard
1/2 teaspoon ground ginger
1/4 cup sliced almonds, toasted (optional)

1) In a 5-quart bowl toss together romaine, strawberries, pineapple, and banana. (If desired, salad may be assembled and refrigerated, tightly covered, for up to 1 hour.)

2) For dressing, in a small bowl whisk together the water, cream of coconut, lemon juice, mustard, and ginger. Cover and refrigerate.

3) To serve, place salad mixture on plates and drizzle with desired amount of dressing. If desired, sprinkle with almonds.

Note: Make sure you mix the cream of coconut before using.

Prep Time: 20 minutes | Total Time: 20 minutes | Yields: 6 servings

Source: BHG

Slow Cooker Curried Chicken

This slow cooker meal made my house smell so GOOD and it tasted amazing. I made this for 3 people and we almost devoured the entire meal ourselves.

Recipe:

2½ pounds skinless, boneless chicken breast halves, cut into 2-inch strips
2 red sweet peppers, chopped
2 yellow sweet peppers, chopped
2 small onions, sliced
2 fresh jalapeno chile peppers, seeded and finely chopped
8 cloves garlic, minced
2 cups reduced-sodium chicken broth
1 cup golden raisins
1 cup shredded coconut
6 tablespoons curry powder
2 teaspoons salt
½ teaspoon ground cinnamon
¼ teaspoon cayenne pepper (optional)
1 cup unsweetened coconut milk
2 tablespoons cornstarch
Hot cooked rice
¾ cup coarsely chopped lightly salted cashews

1) In a 7-quart slow cooker place chicken, sweet peppers, onions, jalapenos, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and, if desired, cayenne. Cover; cook on low-heat setting for 8½ to 9 hours or on high-heat setting for 4 to 4½ hours.

2) Whisk together coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, adjust to high-heat setting. Cover; cook for 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with cashews.

Note: Because hot chile peppers, such as jalapenos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Prep Time: 30 minutes | Cook Time: 8½ hours (low) or 4 hours (high) + 15 minutes | Total Time: 9 hours (low) or 4½ hours (high) | Yields: 8 servings

Source: BHG

Salmon, Apples and Fennel

This recipe surprised me. I thought that it was going to be a very sweet dish and it honestly wasn't. The apples and fennel complimented the salmon perfectly.

Recipe:

¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground black pepper
2 eggs
1 tablespoon water
⅔ cup fine dry bread crumbs
4 (4 to 5 ounce) skinless salmon fillets, ½ to ¾ inch thick
¼ cup butter
2 tablespoons olive oil
2 medium fennel bulbs, trimmed, cored, and cut into thin wedges
4 medium cooking apples, cored and cut into thin wedges
¼ cup honey
Snipped fresh parsley

1) In a shallow dish combine flour, salt, and pepper. In another shallow dish whisk together eggs and water. In a third shallow dish place bread crumbs. Rinse salmon; pat dry. Dip salmon into flour mixture, then egg mixture, then into bread crumbs to coat; set aside.

2) In a very large skillet heat 2 tablespoons of the butter and the oil over medium heat until butter melts. Add fennel. Cook and stir for 4 minutes. Add apple wedges. Cook and stir for 3 to 4 minutes more or until apples and fennel are tender. Stir in honey. Transfer the mixture to a bowl; set aside.

3) In the same skillet heat remaining 2 tablespoons butter over medium heat. Add salmon. Cook for 8 to 10 minutes or until fish flakes easily when tested with a fork, turning once (if fish browns too quickly, reduce heat to medium-low). Transfer fish and apple mixture to serving plates. Garnish with parsley.

Prep Time: 10 minutes | Cook Time: 18 minutes | Total Time: 30 minutes | Yields: 4 servings

Source: BHG

Coconut Lemonade

This drink definitely hits the spot on a hot summer day, heck it hit the spot on a cold day in March. It is a very sweet drink but I love sweet stuff so it was perfect for me. Keep in mind that there is fruit in this drink so it will need to be consumed rather quickly; I would give it two days max before the fruit starts to look gross.

Recipe:

6 cups water
1⅓ cup fresh squeezed lemon juice (about 8 lemons)
1 cup sugar
4 tablespoons coconut beverage flavoring syrup or cream of coconut
1 cup frozen unsweetened blueberries
1 cup frozen red raspberries
1 small fresh carambola (star fruit), thinly sliced crosswise

1) In a large bowl combine the water, lemon juice, sugar, and coconut syrup. Stir until sugar dissolves. Transfer to a serving bowl or pitcher, cover and chill for 4 to 24 hours.

2) Add blueberries, raspberries, and carambola. If desired, serve over ice in glasses.

Note: If using cream of coconut - mix well before using.

Prep Time: 10 minutes | Total Time: 4 hours 10 minutes

Source: BHG

Roasted Vegetable Lasagna

This was one of the best vegetarian lasagna dishes that I have ever had. The roasted vegetables are what make this dish amazing; I was eating them right out of the oven before I even put them in the lasagna. The only problem I had with this dish is that I decided to make my own marinara sauce instead of using store bought and it made my lasagna a little runny. My marinara sauce was really good but I didn't care for all of the juices, so either use your own recipe for marinara sauce or just buy it from the store.

Recipe:

15 dried lasagna noodles
4 cups zucchini cut into bite-sized pieces
2½ cups thinly sliced carrots
2 cups cremini or button mushrooms, sliced
1½ cups coarsely chopped red or green sweet peppers
¼ cup olive oil
1 tablespoon dried Italian seasoning, crushed
½ teaspoon salt
½ teaspoon ground black pepper
1 (12 ounce) carton cottage cheese
1 egg, beaten
½ cup grated Parmesan cheese
4 cups marinara sauce
3 cups shredded mozzarella cheese

1) Cook noodles according to package directions; drain. Place on waxed paper.

2) Meanwhile, preheat broiler. In a very large bowl combine zucchini, carrot, mushrooms, and sweet pepper. Drizzle vegetables with olive oil; sprinkle with Italian seasoning, salt, and black pepper. Toss well to combine. Place vegetable mixture in a shallow roasting pan.

3) Broil vegetables 5 to 6 inches from the heat for 6 minutes. Stir vegetables and broil 6 to 8 minutes more or until light brown and tender. Set vegetables aside.

4) Preheat oven to 375°F. In a medium bowl combine cottage cheese, egg, and ¼ cup of the Parmesan cheese; set aside.

5) Grease a 3-quart rectangular baking dish. Place one-third of the marinara sauce in the bottom of the prepared dish. Add a layer noodles on top of sauce. Top with half of the roasted vegetables, one-third of the sauce, and one-third of the mozzarella cheese. Add another layer of noodles, all of the cottage cheese mixture, and one-third of the mozzarella cheese. Add another layer of noodles, the remaining vegetables, sauce, and mozzarella. Sprinkle with remaining Parmesan cheese.

6) Bake, covered, for 30 minutes. Uncover and bake about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Prep Time: 30 minutes | Cook Time: 1 hour and 5 minutes | Total Time: 1 hour 45 minutes | Other Time: 10 minutes | Yields: 9 servings

Source: BHG

Spiced Fruit Tea

Awesome Summer drink!!  This fruit tea reminded me of a Bay Breeze minus the alcohol. I absolutely love fruit tea's and fruity drinks so this was right up my alley. I will definitely try this with Malibu Coconut Rum the next time I make it.

Recipe:

5 cups boiling water
5 bags orange-flavored spiced herb tea
⅓ cup sugar
¼ teaspoon ground cinnamon
1 (46 ounce) can unsweetened pineapple juice
2 cups cranberry juice
⅓ cup lime juice
Assorted fresh fruit, such as pineapple chunks, orange slices, kumquat slices, and/or lime slices (optional)
Fresh mint leaves (optional)

1) Pour the boiling water into a very large bowl. Add tea bags; let steep for 5 minutes. Remove and discard tea bags. Stir in sugar and cinnamon until sugar dissolves. Stir in pineapple juice, cranberry juice, and lime juice. Cover and chill for 4 hours or up to 3 days.

2) If desired, garnish with fresh fruit and/or mint.

Notes: Fruit ice cubes: Pour 3 cups of the tea mixture into two clean ice cube trays, adding fruit. Cover and freeze for 4 hours or until firm.

Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Other Time: Chill 4 hours | Yields: 8 to 10 servings

Source: BHG

Peanut Butter Pancakes

These pancakes were delicious - they weren't too sweet or overpowering with peanut butter flavor. Definitely a kids friendly recipe and even though the recipe didn't call for sliced bananas they tasted great on top of these pancakes.

Recipe:

2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
¼ teaspoon salt
2 eggs, lightly beaten
¾ cup creamy peanut butter
2 cups milk
⅓ cup peanuts, chopped (optional)

1) In a large bowl combine flour, sugar, baking powder, and salt. In a medium bowl whisk together eggs and peanut butter until combined. Gradually stir in milk (mixture will be stiff at first but will thin when all the milk is added). Add peanut butter mixture to flour mixture. Stir just until combined but still slightly lumpy. Gently stir in peanuts.

2) Heat a lightly greased griddle or heavy skillet over medium heat. For each pancake pour about ¼ cup batter onto griddle. Cook until golden; turn when tops are bubbly and edges are slightly dry (1 to 2 minutes per side).

Notes: Batter will be thin but will thicken slightly after standing a few minutes. Tip: Over-mixing makes pancakes tough; stop stirring while a few lumps remain - they will disappear once the pancakes are on the heat.

Prep Time: 20 minutes | Cook Time: 2 minutes per batch | Yields: 16 pancakes

Source: BHG

Almond Pound Cake

This was such a hit at our house and trust me it did not last long. My husband loved eating this for breakfast with his coffee every morning and I just loved eating it, lol. I will make this again not only because it is good but I would also like to master drizzling the glaze on; it came out a little sloppy for my photo.

Recipe:

1 cup butter
1 (8 ounce) package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
2¼ cups sugar
1 teaspoon almond extract

Almond Glaze

1½ cups powdered sugar, sifted
3 ounces cream cheese, softened
½ teaspoon almond extract
1 to 2 tablespoons milk

1) Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan; set aside. In a medium bowl combine flour, baking powder, and salt. Set aside. Preheat oven to 325°F.

2) In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add almond extract.

3) Add eggs, 1 at a time, beating on low to medium speed for 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Spoon batter into prepared pan.

4) Bake about 1¼ hours or until a wooden toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan. Cool thoroughly on wire rack about 2 hours. Top cake with Almond Glaze. Let stand 30 minutes to allow glaze to set.

Almond Glaze

In a small mixing bowl beat together powdered sugar, cream cheese, almond extract, and enough milk for mixture to reach glazing consistency.

Prep Time: 40 minutes | Cook Time: 1¼ hours | Total Time: 4 hours 30 minutes | Other Time: 2 hours and 30 minutes | Yields: 16 servings

Source: BHG

Failures or Just so-so Recipes

Ok, I am trying to post at least 2 recipes a day on here (not including weekends), since I am still very behind on my blog and I realized the other day that I am starting to forget the recipes that did not make it into my cookbook. Some of these recipes were either disgusting or just so-so, but feel free to make them yourself since everyone has different taste buds.

Moroccan Chicken Stew - This was a slow cooker meal that I had high hopes for since it had ingredients (apricots, raisins, cinnamon, etc) that I normally do not cook together. This recipe seemed to lack flavor for us and it just didn't jump out as one of the best meals we've ever had - so it didn't make the cut.

Chicken with Apricots - This meal was very disappointing. The chicken lacked so much flavor and the only good thing going for this were the apricots. I was very embarrassed by this meal because I made it for my husband and his friend and it was nothing to rave about. Good thing I made up for it with a really good dessert.

Mushrooms in Ginger Sauce - I served this over steamed green beans and my husband hated it. I thought that it was just so-so and definitely not good enough to make it to my cookbook. I made this with the meat loaf and yogurt dessert which you will see listed below. It was one bad night of food at our house. Yuk!

Ginger-Sesame Meat Loaf - This recipe was listed as an award winning recipe in my BHG cookbook and I can honestly say this was the WORST meal we have ever had to date. It took everything in us to swallow each bite. We had the leftovers in our fridge for about a week and dreaded the days we took it into work for lunch. I did however bring it in to work for a guy to try and he liked it, so maybe you will too - It could have just been something we didn't care for.

Peanut-Butter-Banana Trifles - Our Meat Loaf and Green Bean Mushroom night was topped off with this horrible treat. I really didn't see how anything with banana's and peanut butter could be disgusting but wow was I surprised with my first bite of this. I honestly think that we didn't care for the plain yogurt taste and I'm sure this would have been so much better if we used vanilla yogurt, but I wanted to follow the recipe as written. GROSS! My husband only ate one bite of his before throwing it away, where I managed to eat all of mine but threw the leftovers away a few days later. If I would try this recipe again I would definitely try it with vanilla yogurt.

Peruvian-Style Chicken Tacos - I thought the ingredients sounded interesting and in my BHG cookbook it was listed as an award winning recipe but given that the meat loaf (listed above) was also an award winning recipe I can't assume that means it is going to taste good to us. The flavors were different and ok but my husband thinks he didn't care for this recipe because of the ground chicken. Bottom line is even though we thought it was just so-so that isn't good enough to make it into my cookbook.

Chicken Fajita Pasta - This recipe was just ok. It tasted good and was very easy to make but it just didn't wow us. I thought it was going to be a little more spicier than it was, given that it had a chile pepper, chili powder and red pepper flakes but I hardly noticed any spiciness. It just seemed to lack the flavor I was hoping for.

Mango-Ginger Smoothie - I love mangos and thought this drink was going to be so refreshing and tasty. Wrong! Again, I think I just don't care for the taste of plain yogurt - it has a bite to it and I could taste it with every sip of this smoothie. I might try it with a flavored yogurt and see how that goes.

Beef and Cabbage Wraps - I liked this meal but my husband did not. He really isn't a fan of barbecue sauce so that is the reason it is in this list. If you like barbecue sauce I would definitely recommend you give this recipe a try.

Upside-Down Berry Cornmeal Cake - My husband really hated this cake and even though I did not share my husbands dislike for it I still didn't want to make it again for myself. It tasted more like a corn bread with some fruit in it rather than a cake. It does make a nice breakfast treat though.

Apple Pecan Salad - This salad wasn't terrible but nothing that special either. My husband hated the salad dressing, but loved eating just the apples.

Butterscotch Brownies - These brownies were AWFUL. In my BHG cookbook these were another award winning recipe so I thought I would give it a try. Who the heck is giving out these awards? These brownies never cooked all the way through and I had them in the oven for an extra 25 minutes. They are gooey and the bottom of the pan formed a weird sugary syrup - GROSS!

These last 2 recipes I cannot seem to find on the BHG website. Refreshing Green Mango Sipper - It was a very good recipe and my husband loved it but I didn't care for it as much only because I HATE pulp and this is loaded with it. If I do find the recipe on their website I will update this post. The other recipe was a slow cooker meal, Italian Round Steak Dinner; It was ok but not great. After eating it both my husband and I said even though it tasted good it isn't something we would want to make again. I will also post this recipe for you if I find it on their website.

Parsley Green Beans

This recipe is simple to make and tastes great. Again I am a big garlic fan, so if you aren't you might want to stay away from this recipe. Another great thing about this recipe is that you can prepare the beans a day ahead of time; which is always nice when you are strapped for time.

Recipe:

1½ pounds fresh green beans, washed and trimmed
1 tablespoon salt
3 tablespoons unsalted butter
2 teaspoons fresh garlic, finely chopped with pinch of salt
2 tablespoons chopped parsley
Fresh Italian flat-leaf parsley

1) Fill a large pot with water; bring to a rolling boil. Add beans and salt. Cook, uncovered, for 5 to 8 minutes or until tender but still vibrant green and slightly resistant to the bite. Drain beans; immediately submerge in a bowl of lightly salted ice water to stop cooking and set color. When thoroughly chilled, drain well. (Beans can be prepared to this point 1 day ahead and refrigerated).

2) In a wide skillet heat butter over medium-high heat until hot and foaming. Add beans. Cook, tossing often, until heated through. Sprinkle with garlic, chopped parsley, a generous amount of salt, and a few grinds of black pepper. Cook 1 minute longer; tossing frequently to distribute flavorings and avoid burning the garlic. If desired, sprinkle with additional parsley. Serve immediately.

Prep Time: 25 minutes | Cook Time: 10 minutes | Total Time: 35 minutes | Yields: 6 to 8 servings

Source: BHG

Pistachio Baked Salmon

I will have to admit this is the BEST salmon meal I have EVER had. I have never inhaled leftovers like I did with this meal ever before in my life. It is so unbelievably tasty - YOU MUST TRY THIS!!!

The pistachio's and brown sugar are what make this dish so incredible. Just try this, you won't regret it.

Recipe:

1 cup salted dry-roasted pistachio nuts, chopped
½ cup packed brown sugar
3 tablespoons lemon juice
1 teaspoon dried dillweed
1 teaspoon coarsely ground black pepper
6 (6 ounces) skinless salmon fillets

1) Preheat oven to 425°F. In a small bowl combine pistachio nuts, brown sugar, lemon juice, dillweed, and pepper set aside.

2) Place salmon fillets in a greased foil-lined 15x10x1-inch baking pan. Turn under any thin edges to make fillets a uniform thickness. Measure thickness of fish. Spoon pistachio mixture evenly on top of fillets and gently press in place to form a crust.

3) Bake for 6 to 8 minutes per ½-inch thickness of fish or until fish flakes easily when tested with a fork.

Prep Time: 15 minutes | Cook Time: 6 to 8 minutes per ½-inch thickness | Yields: 6 servings

Source: BHG

Buttermilk Mashed Potatoes

My husband loved these mashed potatoes because of their consistency and taste. He likes somewhat clumpy, thick potatoes over the recipe I tried a week earlier (recipe found here) where the potatoes were thin and creamy. I decided that even though the other mashed potatoes were good they were a lot more work to make and not really worth it when my husband liked these better.

So by all means try both recipes and decide for yourself which one you prefer. Enjoy!

Recipe:

2 pounds russet and/or yellow potatoes, such as Yukon gold
¾ cup buttermilk
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground black pepper

1) Peel and quarter potatoes. Cook, covered, in boiling salted water for 20 to 25 minutes or until tender; drain.

2) Meanwhile, in a small saucepan combine buttermilk, butter, salt, and pepper. Heat over low heat until just warm, stirring frequently (do not boil).

3) Transfer potatoes to a mixing bowl; mash with potato masher or beat with mixer on low speed. Slowly add buttermilk mixture, mashing until smooth.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Yields: 6 servings

Source: BHG

Baked Mediterranean Cod and Asparagus

I wasn't sure if I was going to like this meal since the topping sounded strange to me, but to my surprise it tasted great. The olives and the capers complemented the fish perfectly. Another healthy meal that was easy and quick which is always a big plus in my book. Enjoy!

Recipe:

2 tablespoons olive oil
4 cod fillets, skinned (1-½ pounds)
1 pound asparagus, trimmed
salt and pepper
¾ cup whole pimiento-stuffed green olives, coarsely chopped
⅓ cup chopped onion
¼ cup snipped fresh Italian (flat-leaf) parsley
2 tablespoons capers, drained
1 small jalapeño pepper, seeded and chopped
1 tablespoon white wine vinegar

1) Preheat oven to 475°F. Lightly spray a 15x10x1-inch baking pan with olive oil cooking spray. On one side of pan arrange cod fillets, turning under any thin portions. Brush fish with 1 tablespoon olive oil. Sprinkle with salt and pepper. Bake for 5 minutes.

2) Place asparagus in opposite side of pan; brush with remaining olive oil; sprinkle with salt and pepper. Bake 7 to 10 minutes more or until cod is opaque throughout and is slightly flaky.

3) In small bowl combine green olives, onion, parsley, capers, jalapeno pepper and vinegar. Season to taste with ground black pepper.

4) To serve, place cod and asparagus on a plate and top fish with olive mixture.

Notes: Fish is done when it becomes opaque throughout & the flesh bounces back when touched; use the tip of a knife to peek at the interior of the fish. Undercooked fish resists flaking and is translucent. Fish will continue to cook for 1-2 minutes off heat.

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Yields: 4 servings

Source: BHG

Carrot Cake

Well, I had high hopes for this recipe since I absolutely LOVE carrot cake. The recipe is titled Best-Ever Carrot Cake... um I will have to disagree. Now I will admit that I did mess up making this (added too much cream cheese) so it is very possible that it could have been better but I hate to say that I would rather move on and find another carrot cake recipe instead of trying this one again. Don't get me wrong it wasn't AWFUL or anything it just wasn't something to die for and I am looking for food that I fall in love with on the first bite.

You are more than welcome to try this recipe out yourself on the Better Homes and Gardens website.

Beef Tenderloin and Potato Roast

This meal is kind of pricey but worth it. Everything will just melt in your mouth, the potatoes were so tender and delicious and the tomatoes looked like they were about to pop which they did once I bit into them. This recipe originally called for sweet potatoes, but I hate them so I changed it to yellow potatoes - feel free to change it back if you like sweet potatoes. The only thing I did wrong with this recipe was I overcooked the tenderloin a little and I will fully blame that on my meat thermometer. This recipe is definitely a keeper for my book... Enjoy!!

Recipe:

1 tablespoon dried Italian seasoning
1 tablespoon bottled roasted minced garlic
1 teaspoon salt
½ teaspoon crushed red pepper
3 tablespoons olive oil
2 pounds medium yellow potatoes (such as Yukon gold), cut into 1-inch wedges
1½ to 2 pounds beef tenderloin, trimmed
1 cup cherry tomatoes
¼ cup snipped fresh parsley
2 teaspoons finely shredded orange peel
2 cloves garlic, minced
⅛ teaspoon salt

1) Preheat oven to 425°F. In a medium bowl combine Italian seasoning, garlic, salt, and crushed pepper. Stir in olive oil. Add potatoes and toss until lightly coated. In a shallow greased roasting pan, place potatoes wedges around the edge in a single layer.

2) Season beef with remaining oil mixture. In a large skillet brown beef tenderloins over medium-high heat, turning to brown evenly. Place browned tenderloin in center of greased roasting pan. Roast, uncovered, 15 minutes.

3) Add tomatoes; roast, uncovered, for an additional 10 to 15 minutes more or until an instant-read thermometer inserted in center of the thickest part of the tenderloin registers 130-135°F for medium rare or 140-145°F for medium. Let stand for 5 minutes.

4) Meanwhile in a small bowl, stir together fresh parsley, orange peel, garlic and salt.

5) Carve beef into slices. Arrange beef and potatoes on plate. Serve with chopped parsley topping.

Notes: May need to double the oil mixture - I ran out when adding it to the tenderloins.

Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 55 minutes | Other Time: 5 minutes | Yields: 4 to 6 servings

Source: BHG

Chicken, Greens, and Brie

Dinner for Two!!! I absolutely love this recipe. Everything from the chicken, to the pesto, and the brie; it all melts in your mouth... Yum!!  The first time I made this recipe I used a spring salad mix which made it very colorful with the red and green leaves, but the second time I made it (as shown in the photo) my husband bought only a green salad mix. Both salad mixes tasted great, but I loved how the red and green salad mix made it so colorful and pretty. So from here on out I will stick with the more visually appealing salad greens, lol. Enjoy!

Recipe:

3 cups torn mixed salad greens
1 cup seedless green grapes
½ cup walnut halves, toasted
¼ cup olive oil
2 tablespoons cider vinegar, white vinegar, or rice vinegar
1 tablespoon strawberry spreadable fruit
¼ cup basil pesto
¼ cup chopped walnuts, toasted
1 tablespoon olive oil
2 skinless, boneless chicken breast halves (8 ounces total)
1 cup chicken broth
2 (1 to 2 ounce) Brie wedges, sliced

1) For salad, in a large bowl combine greens, grapes, and nut halves; set aside. For dressing, in a small bowl whisk together the ¼ cup oil, vinegar, and spreadable fruit; set aside. For pesto, in a small bowl combine pesto and chopped nuts; set aside.
2) In a large skillet heat oil over medium-high heat. Add chicken; cook about 3 minutes on each side or until brown. Remove skillet from heat; drain fat. Carefully add broth (liquid may spatter). Return skillet to heat. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until chicken is no longer pink, turning chicken once. Remove chicken from skillet; discard broth.
3) Toss together salad and dressing Transfer salad to dinner plates. Arrange chicken and Brie on top of greens. Spoon pesto mixture over chicken.

Prep Time: 10 minutes | Cook Time: 16 minutes | Total Time: 26 minutes | Yields: 2 servings

Source: BHG

Rosemary and Garlic Potatoes

I love this recipe because of how easy it is to make and that it uses the microwave instead of the oven. More often than not there are those times when my oven is already in use and the side dish I want to make needs to go in the oven as well and there just never seems to be a good way of timing the meal when you can't cook both at once. This recipe is perfect for those types of situations. Also, If you are a big garlic and potato fan like myself you will love this dish. It is so simple - just throw everything in a bowl, put it in the microwave and voila you are done. 

Recipe:

2 tablespoons olive oil
1 tablespoon bottled minced garlic
2 teaspoons dried rosemary
½ teaspoon Kosher salt
½ teaspoon black pepper
8 cups red potatoes, quartered

1) In a large bowl add olive oil, garlic, rosemary, salt, pepper and potatoes; toss well.
2) Cover and microwave on High for 15 minutes. Stir; microwave on High for another 10-15 minutes or until potatoes are tender.

Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes | Yields: 4 servings

Graham Cracker Crust

I found a recipe for homemade graham cracker crust instead of using the store bought kind and trust me you will never go back to store bought crust again. It really is not hard to make and you will thank me for it, trust me.

Recipe:

1½ cups finely ground graham cracker crumbs
⅓ cup white sugar
6 tablespoons butter, softened
½ teaspoon ground cinnamon (optional)

1) Mix graham cracker crumbs, sugar, melted butter, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
2) Bake at 375°F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Notes: Use chocolate graham crackers if you need a chocolate crust.

Prep Time: 10 minutes | Cook Time: 7 minutes | Total Time: 17 minutes | Other Time: 1 hour for unbaked pie shell

Black Raspberry Cream Pie

When I ate this dessert I thought I was in heaven. It is so DELICIOUS!!  After seeing that this recipe used fruit spreads for the flavoring of the pie, I don't see why you couldn't try this in any spread flavor. I can't wait to try this in strawberry and raspberry.

I will confess, I was very nervous when making this because I had never made anything with whipping cream that needed to be formed into peaks before. The original recipe did not explain how to do that so I looked it up and not that it was complicated to do but there was a lot more to it than I thought. I added those instructions to my recipe below in case any of you aren't sure how to do it either. A co-worker of mine told me that I didn't need to go through all of the steps that I did, but hey it worked for me so I am keeping it this way. If you already have your own method, by all means stick with it and ignore my instructions on it.

Recipe:

1 (9-inch) graham cracker crumb pie shell recipe
1 cup whipping cream or heavy cream
1 (8 ounce) package cream cheese, softened
1 (10 ounce) jar black raspberry spread
Fresh black raspberries, and/or mint leaves (optional)

1) Place a medium sized mixing bowl and the beaters in the freezer for at least 15 minutes. After sufficiently chilled remove the mixing bowl and beaters from the freezer and place the mixing bowl in a larger bowl of ice water.
2) Add the cream in the chilled mixing bowl and beat with a hand mixer for 20 to 30 seconds on low until bubbles begin to form. Increase mixer speed to medium and beat until the cream begins to thicken and the beaters show a slight trail in the cream.
3) Increase mixer speed to high and beat until the cream begins to thicken and puff up. Continue to beat the cream until stiff peaks form; set aside.
4) In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add black raspberry spread. Beat on low speed just until combined. Fold in whipped cream. Spoon mixture into pie shell. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh black raspberries and/or mint.

Note: To check for stiff peaks, pull the beaters straight up out of the whipped cream. The peak should hold its shape and stick tightly to the beaters. DO NOT over-whip the cream. Once it forms stiff peaks, stop beating. If the cream is over-whipped it will start to separate and curdle.

Tip: The cream should be kept in the coldest part of the refrigerator until just before using. Try different pie flavors with changing the fruit spread. If using a stand mixer, be careful because the cream can become over-whipped quickly.

Prep Time: 10 minutes | Total Time: 4 hours, 27 minutes or Overnight | Other Time: Pie Shell: 17 minutes | Yields: 8 servings

Source: BHG

Chicken Pesto

This is another quick meal for those of us that come home from work and want something easy and homemade. You can use jarred basil pesto from the store but I am in the process of searching for a homemade version that I like and once I find it I will add it to this recipe for you.

Recipe:

4 large carrots, thinly sliced
1 tablespoon olive oil
1½ pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
¼ cup basil pesto
¼ cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)

1) In a 12-inch skillet cook carrots in olive oil over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add pesto; toss to coat.
2) To serve: Drizzle with olive oil, sprinkle with Parmesan cheese and top with basil.

Note: Once chicken has been added, add more olive oil to skillet if needed.

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Yields: 4 servings

Source: BHG

Tortellini Stir-Fry

I love this meal just for the simple fact that it is super easy and fast. No lie this meal is done from start to finish in 20 minutes. Great to make on those nights when you get home from work and you just don't feel like making anything. I have finally perfected this recipe using a homemade peanut sauce instead of the jarred, since everyone that we tried was way too HOT for our liking.

Tortellini Stir-Fry Recipe:

1 (9 ounce) package refrigerated cheese-filled tortellini
1 (16 ounce) package fresh cut or frozen stir-fry vegetables (such as broccoli, pea pods, carrots, and celery)
1 tablespoon cooking oil
¾ cup peanut stir-fry sauce
¼ cup chopped dry-roasted cashews

1) Cook tortellini according to package directions. Drain and set aside.
2) In wok or large skillet stir-fry vegetables in hot oil over medium-high heat for 3 to 5 minutes (7 to 8 minutes for frozen vegetables) or until crisp-tender. Add pasta and stir-fry sauce; toss gently to coat. Heat through. Sprinkle with cashews; serve immediately.

Notes: Vary this recipe every time by choosing a different vegetable blend.

Cook Time: 20 minutes | Total Time: 20 minutes | Yields: 4 servings

Source: BHG

Thai Peanut Sauce:

¼ cup honey
¼ cup smooth peanut butter
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon sesame oil
2 teaspoons minced fresh garlic
1 tablespoon minced fresh ginger root
1 teaspoon crushed red pepper flakes

Stir together the honey, peanut butter, soy sauce, rice vinegar, olive oil, sesame oil, garlic, ginger, and red pepper flakes in a small bowl.

Yields: 3/4 cup

Stove Top Mac-n-Cheese

I personally love Macaroni and Cheese recipes that use 3 or 4 different kinds of cheese, but my goal was to find a kid friendly recipe that was very similar to the boxed Kraft Macaroni and Cheese and I found it on the Food Network's website from Alton Brown. This recipe is simple to make and even though I do not have kids to test this on, my husband and I decided that this is what our kids will grow up knowing as Mac-n-Cheese. No more boxed stuff EVER again in our house!  So, if our kids are anything like my husband they will get overly excited when they see this on the stove.

Recipe:

1 pound elbow macaroni (4 cups)
8 tablespoons butter
4 eggs
12 ounces evaporated milk
1 teaspoon hot sauce
2 teaspoons kosher salt
Fresh black pepper
1½ teaspoon dry mustard
2 (8 ounces) sharp cheddar, shredded

1) In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
2) Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over medium-low heat continue to stir for 6 minutes or until creamy.

Notes: Can use mild cheddar cheese instead of sharp. Please note: All ingredients were doubled, so if you don't want as much just cut everything in half.

Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Yields: 6 to 8 servings

Source: Alton Brown

Italian Meatball Soup

Another great meal on a cold winter night. It is a great tomato based soup with lean beef meatballs - which were very tasty. Only one thing I want to change for next time - Instead of using frozen green beans, I would like to try making it with some fresh green beans; other that it is a delicious and healthy soup that I'm sure your family will enjoy.

Meatballs:

1 cup Italian-seasoned breadcrumbs
½ cup grated Parmesan cheese
¼ cup dried parsley
2 tablespoons water
1 teaspoon dried basil
1 teaspoon black pepper
1 pound lean ground beef
1 large egg
Cooking spray

Soup:

1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup carrot, chopped
½ cup celery, chopped
2 cups low-sodium tomato juice
½ cup green bell pepper, chopped
½ cup frozen green beans
1 teaspoon dried basil
1 teaspoon dried oregano
⅛ teaspoon black pepper
2 (14.5 ounce) cans low-sodium beef broth

1) Preheat oven to 375°F.
2) To prepare meatballs, combine breadcrumbs, grated cheese, parsley, water, basil, black pepper, ground beef and egg in a medium bowl. Shape beef mixture into 30 (1-inch) meatballs, and place on a broiler pan coated with cooking spray. Bake at 375°F for 20 minutes or until done. Drain on paper towel.
3) To prepare soup, heat oil in a Dutch oven over medium heat. Add onion, carrot, and celery; and saute for 10 minutes or until tender, stirring occasionally.
4) Add meatballs, tomato juice, green bell pepper, green beans, basil, oregano, black pepper, and beef broth to the Dutch oven. Bring to a boil, reduce heat, and simmer for 10 minutes or until vegetables are done.

Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 1 hour | Yields: 6 servings

Hearty Garlic and Snap Pea Soup

I LOVE this soup. Another must have for the garlic lovers out there. This recipe is great as is but my husband thought it could be a little chunkier so the next time I make this I am going to add another potato or two and put them off to the side when pureeing the soup;  then add them back in the pot with the pureed mixture. If we like it I will update the recipe below. Hope you Enjoy!

Recipe:

4 cloves garlic, chopped
2 tablespoons olive oil
¼ cup chopped onion
1 pound Yukon gold potatoes, quartered
1 (32 ounce) can reduced-sodium chicken broth
1¾ cups water
1 medium fennel bulb, thinly slivered (fronds reserved)
1½ cups sugar snap peas, trimmed
½ teaspoon salt
¼ teaspoon ground black pepper
1 tablespoon reserved snipped fresh fennel fronds

1) In a large saucepan cook garlic in 2 tablespoons hot oil over medium heat for 1 minute. Add onion and cook until tender. Add potatoes, chicken broth, and water. Bring to a boil; reduce heat. Cook, covered for 15 to 18 minutes or until potatoes are tender. Cool soup slightly.
2) Using a food processor or blender, puree soup in batches until smooth. Return to saucepan. Add fennel and peas. Bring to a boil; reduce heat. Simmer, uncovered, for 3 minutes.
3) Stir in salt and pepper. Top with fennel fronds.

Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes | Yields: 4 servings

Source: BHG

New England-Style Banana Foster

This dessert is super easy to make and ready to eat in minutes. This really isn't a good dessert the following day so make sure have enough people to polish it off all at once.

Recipe:

⅓ cup maple syrup
⅓ cup dark rum
3½ cups diagonally sliced firm ripe bananas
⅓ cup chopped walnuts, toasted
Vanilla fat-free frozen yogurt

1) Combine syrup and rum in a large skillet; bring to a simmer over medium-low heat.
2) Add bananas; cook for 3 minutes, stirring occasionally. Add walnuts; cook 1 minute.
3) Serve immediately over frozen yogurt.

Prep Time: 5 minutes | Cook Time: 5 minutes | Total Time: 10 minutes | Yields: 6 servings

Hawaiian Bread

This bread is made using a bread machine, hopefully you have a bread machine to try out this semi-sweet tasting recipe. I have noticed after making this several times that you need to use very ripe bananas, if they are green or yellow with no brown spots the bread doesn't turn out as good. Trust me you really only want to make this with overly ripe bananas.

Recipe:

½ cup mashed banana
½ cup crushed pineapple, with juice
1 egg
¼ cup milk
¼ cup margarine, softened
1 teaspoon coconut extract
½ teaspoon salt
⅓ cup white sugar
½ cup instant potato flakes
3 cups bread flour
1½ teaspoons active dry yeast

1) Place all wet ingredients into the pan first, then add all of the dry ingredients. Make a well in the center of the flour and add the yeast.
2) Select 1½ pound loaf, light setting; press Start.

Notes: Best if over ripe bananas are used. Place ingredients in the pan of the bread machine in order recommended by the manufacturer.

Prep Time: 10 minutes | Total Time: 3 hr 10 minutes | Yields: 15 Servings

Garlic Chicken

For all of you garlic lovers out there, this recipe is a must have. You can taste the yummy garlic in every bite. Enjoy!!

Recipe:

4 skinless boneless chicken breast, halves
1 tablespoon crushed garlic
¼ cup olive oil
⅓ cup dry bread crumbs
⅓ cup grated Parmesan cheese
2 tablespoons Montreal chicken seasoning

1) Preheat oven to 425°F.
2) Add garlic and olive oil to a small dish and warm in the microwave to blend the flavors. In a separate dish, combine the bread crumbs, Parmesan cheese and Montreal chicken seasoning. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture until completely covered. Place the chicken in a 9x13-inch baking dish.
3) Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

Notes: If you have some leftover bread crumbs you can pat more onto each chicken breast.

Prep Time: 10 minutes | Cook Time: 35 minutes | Total Time: 45 minutes | Yields: 4 servings

No Bake Peanut Butter Pie

If you love peanut butter this is a must have in your personal recipe collection. This recipe makes 2 pies so just be aware of that before you get started. I also found a recipe for homemade graham cracker crust instead of using the store bought kind and trust me you will never go back to store bought crust again.  It really is not hard to make and you will thank me for it, trust me.

No Bake Peanut Butter Pie Recipe:

1 (8 ounce) package cream cheese, softened
1½ cups confectioners’ sugar
1 cup creamy peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
2 (9 inch) recipe for graham cracker crusts
Hershey’s chocolate syrup
10 Hershey’s Peanut butter cup miniatures, quartered

1) Blend cream cheese and confectioners’ sugar together until smooth. Beat in peanut butter and milk until smooth. Fold in whipped topping.
2) Spoon mixture into two 9 inch graham cracker pie shells; drizzle with Hershey’s chocolate syrup and top with peanut butter cups.
3) Cover and freeze overnight or until firm.

Notes: If you like chunky peanut butter, replace the 1 cup creamy peanut butter with 3/4 cup creamy and 1/4 cup chunky peanut butter.

Prep Time: 20 minutes | Total Time: 3 hours 30 minutes or Overnight | Other Time: Pie Shell: 1 hour, 10 minutes | Yields: 8 servings per pie

Slow Cooker Beef Stew

This meal is another one of our favorites in the cold winter months. I also really enjoy this recipe because you can prep everything the night before and add it all to the slow cooker right before you go to work in the morning and it will be done by the time you get home. So easy to make and oh so yummy!

Recipe:

2 pounds beef stew meat, cut into 1-inch cubes
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon ground black pepper
2 cloves garlic, minced
1 bay leaf
1 teaspoon paprika
1 teaspoon rosemary
1 teaspoon dried parsley
1 packet McCormick Beef Stew Seasoning
1 teaspoon Worcestershire sauce
1 medium onion, chopped
1 cup beef broth
½ cup red wine
3 potatoes, cubed
4 carrots, chopped
2 stalks celery, chopped

1) Place meat in slow cooker. In a small bowl mix together the flour, salt, and pepper; pour over meat, and stir to coat meat with the flour mixture. Stir in garlic, bay leaf, paprika, rosemary, parsley, beef stew seasoning, Worcestershire sauce, onion, beef broth, red wine, potatoes, carrots, and celery.
2) Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours.

Notes: Remove the bay leaf before serving.

Prep time: 20 minutes | Cook time: 12 hours | Total time: 12 hours 20 minutes | Yield: 4 servings

Granny Smith Apple Pie

A couple of months before my wedding I was on a hunt for an apple pie recipe that used Granny Smith apples. The reason for this was because the centerpieces at our wedding were vases filled with Granny Smith apples. I wasn't sure how our guests would take to winning a centerpiece of apples instead of the traditional flowers so I thought it would be nice to give the winner a recipe for apple pie to go along with it. After having the first bite of this pie I knew I found a keeper and a few months after our wedding I had several people tell me that they made the pie and really enjoyed it as well. It was such a great feeling knowing that people actually made our pie and LOVED it.

Oh, and one other thing that I wanted to mention - if you are like me and have never really been a big fan of crust, please don't let that stop you from trying this. The sugar concoction you pour over the crust makes it so yummy. It is definitely worth making at least once.

Granny Smith Apple Pie Recipe:

1 pastry recipe for a 9 or 10-inch double crust pie
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ cup packed brown sugar
6-8 Granny Smith apples - peeled, cored and sliced

1) Preheat oven to 425°F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
2) Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
3) Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F and continue baking for 35-45 minutes, until apples are soft.

Tip: Place a sheet of foil on the lower rack in oven to catch the drippings.

Prep time: 30 minutes | Cook time: 1 hour | Other time: 30 minutes for Pie Crust | Total time: 2 hours | Yield: 8 servings

Double Crust Pie Recipe:

2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening, butter flavored
6-8 tablespoons cold water

1) In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so one ball is slightly larger than the other.
2) Roll out the larger ball to fit a 9-inch or 10-inch pie plate. Transfer pastry to pie plate. Trim pastry evenly with edge of plate. Pour desired filling into crust.
3) Roll out second ball; cut slits in pastry or cut into strips if making a lattice pie. Position over filling. Trim pastry to 1 inch beyond edge of pie plate. Fold top crust over bottom crust. Flute edges.
4) Bake according to recipe directions.

Tip: Make sure the water is ice cold. For a sweet pie crust add 1 tablespoon of white sugar.

Pumpkin-Bean Soup

This was my first failure. I choose this meal because the picture looked good and it was something different than what we normally eat. I really thought it was going to be a great meal, but it ended up being one of the worst meals my husband and I ever ate. At first I told my husband that we had to eat it, that we couldn't waste it; but after several minutes of playing with our food like we were children stuck at the dinner table we both decided enough is enough and threw it outside for the birds.

It was a funny sight since we had about 2 feet of snow outside and now one area of the backyard had a large orange mess with scattered beans everywhere. It took several weeks until the snow finally melted and we were no longer witnesses to that awful meal we had that night, but once the beans were on solid ground the birds had a field day and it made me feel somewhat better knowing at least someone got to enjoy the meal we hated.

Obviously this meal wasn't for us, but maybe it is something you would enjoy and who am I to stop you from trying it. You can view the recipe here on the Better Homes and Gardens website.

Lasagna

Almost everyone has their own personal favorite lasagna recipe, but this was just so yummy that I couldn't NOT add it to my personal cookbook. My husband and I love making this because we usually end up freezing half of it and pull it out on days when we just don't feel like cooking up something.

I personally love the meat sauce and can eat it by the spoonful. Thinking about this is making me so hungry right now. Oh and this lasagna is even better the next day. If you decide to make this you won't be disappointed.

Recipe:

2 pounds lean ground beef
1 cup minced onion
4 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
1 (15 ounce) can tomato sauce
½ cup water
2 tablespoons white sugar
1½ teaspoon dried basil leaves
½ teaspoon fennel seeds
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons chopped fresh parsley
12 lasagna noodles
32 ounces Ricotta cheese
2 eggs
1 teaspoon salt
Nutmeg
3½ cups mozzarella cheese, grated
¾ cup grated Parmesan cheese

1) In a Dutch oven, cook ground beef, onion, and garlic over medium heat until well browned. Drain fat. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, ½ teaspoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1½ hours, stirring occasionally.
2) Cook noodles according to package directions; drain. Rinse with cold water; drain again. Or, Place your lasagna noodles in a 9×13 baking dish and pour hot tap water over them and let sit for 30 minutes or until noodles are slightly softened. Pour the water off when ready to use.
3) In a large mixing bowl, combine ricotta cheese, eggs, remaining parsley, and 1 teaspoon salt. Sprinkle a couple shakes of nutmeg.
4) Preheat oven to 375°F.
5) To assemble, spread 1½ cups of meat sauce in the bottom of a 9x13-inch baking dish. Arrange noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese. Spoon 1½ cups meat sauce over mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
6) Cover with foil. To prevent sticking, spray foil with cooking spray.
7) Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Tip: Save yourself the pre-boil noodle step and the hassle of dealing with very fragile cooked noodles by soaking them instead. Note: My lasagna pan only allows me to make 2-layers, adjust the layering for your pan.

Prep Time: 30 minutes | Cook Time: 2 hours 30 minutes | Total Time: 3 hours | Yields: 12 servings

Seven Layer Taco Dip

Every time I make this I always hear the same thing, "It looks too pretty to dig into". Trust me you will want to dig into this because it is addicting. It does not need to be made in a trifle bowl but I like the presentation of it, so that's how I make it.

Technically there are 10 layers but you can't really see all of them, so maybe this recipe's name should be changed but I'll let you decide that. :)

Recipe:

1 (16 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can re-fried beans
1 (16 ounce) jar salsa, drained
1 small head iceberg lettuce, shredded
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch green onions, chopped
2 jalapenos, chopped
2 cups shredded cheddar cheese
1 (6 ounce) can sliced black olives, drained

1) In a medium bowl, blend sour cream, cream cheese and taco seasoning mix.
2) Place re-fried beans as the bottom layer into a trifle bowl. Spread cream cheese mixture over the re-fried beans.
3) Top the layers with salsa. Place a layer of lettuce, then a layer of vegetables (tomato, pepper, onion, & jalapenos) and then top with cheddar cheese. Garnish with black olives.

Note: Serve with tortilla chips.

Prep Time: 30 minutes | Total Time: 30 minutes | Yield: 56 servings

Chocolate Chip Cheese Ball

I was introduced to this wonderful yummy recipe about 5+ years ago. It is so rich, sweet, and delicious that you won't be able to stop eating it until it is gone. I love to serve this with cinnamon or honey graham cracker sticks, but I'm sure it would taste great with pretzel rods, vanilla or chocolate wafers, or even cookies.

In the recipe you can roll this in nuts which really does make it look pretty, but as you can see in the photo I did not. I love it with the nuts, but when making this for a group of people that may or may not have nut allergies I tend to stay away from it and honestly it still tastes great without them.

Recipe:

1 (8 ounce) package cream cheese, softened
½ cup butter, softened
¾ cup confectioners’ sugar
2 tablespoons brown sugar
½ teaspoon vanilla extract
¾ cup miniature semisweet chocolate chips
¾ cup finely chopped pecans, optional

1) In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator overnight.
2) Shape chilled cream cheese mixture into a ball. Serve with Graham cracker sticks, pretzels, or cookies.
3) If you want to add the nuts, wrap the cheese ball with plastic wrap and place in the freezer until it is firm. Roll the cheese ball in the finely chopped nuts.

Notes: Could also be rolled with toffee bits or walnuts. If you are in a rush and can't wait overnight - place the mixture in the freezer for 1 hour and then shape the ball and roll it in the nuts.

Prep Time: 20 minutes | Total Time: Overnight | Yield: 32 servings

Slow Cooker Chicken Tortilla Soup

I made this meal for the first time for my boyfriend on our 1 year anniversary. It was one of the best weekends of my life since little did I know that he planned on proposing to me to following day.

This soup originally did not have black beans in it, so if you are not a black bean fan I'm sure it will still taste great without them.  I on the other-hand felt like it needed them as well as some other spices.  So for our family this recipe has been perfected to our liking but can always be changed around to suit yours.

Recipe:

4 chicken breasts
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can mild enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 gloves garlic, minced
2 (14.5 ounce) cans chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
1 (15 ounce) can black beans, rinsed

1) Place all ingredients into a slow cooker. Cover, and cook on the Low setting for 6 to 8 hours or on the High setting for 3 to 4 hours.
2) One hour before it is done, remove all the chicken breasts and shred them. Place shredded chicken back into the slow cooker for the remaining hour.
3) To serve, sprinkle tortilla strips over soup.

Notes: Remove the bay leaf before serving. Add more chicken broth if needed.

Prep Time: 30 minutes | Cook Time: 8 hours | Total Time: 8 hours 30 minutes |
Yield: 8 servings