Overnight Cinnamon Baked French Toast

Photo and recipe via Lovin the Oven

Ingredients

• 1 loaf stale bread (I used an Italian loaf)
• 8 whole eggs
• 2 cups milk
• 1/2 cup heavy whipping cream
• 3/4 cups sugar
• 2 tablespoons vanilla
• 1/2 cup AP flour
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 stick cold butter, cubed

Instructions

1. Grease a 9 x 13 inch pan.
2. Tear the bread into chunks and place them in the greased pan.
3. Mix together eggs, milk, cream, sugar, and vanilla. Pour the mixture evenly over the bread. Cover and refrigerate overnight.
4. In another bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the butter and mix until the batter comes somewhat together, like little pebbles. Store in a plastic bag in the fridge.
5. Preheat the oven to 350 degrees.
6. Take your pan with the soaking bread inside and sprinkle crumb mixture on top.
7. If you like soggier french toast, bake for 45 minutes. For a firmer and less liquid-y french toast, bake for an hour.
8. Serve warm with maple syrup and butter, if desired.

-Adrian

Pecan Pie Bars

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan. (I let it sit overnight)
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.           - Tricia

Garlic Pesto Chicken with Tomato Cream Penne

Chicken marinade:
1/2 bottle of lawrys Herb and Garlic Marinade
2 large spoonfuls of Pesto
2 boneless chicken breasts or 6 chicken tenders
Cut chicken into one inch strips. Place chicken in large ziplock bag. Pour lawrys marinade and pesto over chicken. Marinate over night.

8 ounces  penne pasta

Sauce:
2 tablespoons of olive oil
3 cloves of garlic
2 spoonfuls of pesto
1/2 cup of chicken broth
8 ounces of tomato sauce
1 cup of half and half

Boil water and start on noodles.
Pour entire batch of chicken, marinade and all, into skillet and cook chicken fully (the marinade will evaporate/cook down)

Heat olive oil, cook garlic. Add pesto. Simmer in chicken broth until half has cooked down. Add tomato sauce. Then add milk. Simmer for 5 minutes. Toss pasta and chicken in. Serve with fresh ground parmesan cheese.                            - Tricia

Ranch Chicken

3/4 c. crushed cornflakes
3/4 c. grated Parmesan cheese
1 pkg. ranch salad dressing mix
Boneless, skinless, chicken breasts or tenders
1/2 c. butter, melted

Combine cornflakes, Par. cheese, and dressing mix.  Dip chicken into melted butter and then roll in cornflake mixture to coat.  Place chicken in greased baking dish.  Bake, uncovered for 45 minutes @ 350 or until chicken juices run clear.                              - Tricia

Beef Macaroni Skillet

1 lb. ground beef
1 Tbl. worchestershire sauce
1/8 tsp. pepper
1 med. onion, chopped
1 Tbl. vinegar
1 tsp. dry mustard or 1 Tbl. reg. mustard
3 c. tomato juice
1 tsp. salt
1 c. uncooked elbow macaroni noodles

Brown beef and onion in frying pan.  Drain fat.  Add remaining ingredients and cook covered, stirring occasionally, until macaroni is done, about 20 minutes.        - Tricia

Apple Crisp with Oatmeal

4 c. sliced apples
1 Tbl. lemon juice
1/3 c. flour
1 c. oatmeal
3/4 c. brown sugar
1/2 tsp. salt
1 tsp. cinnamon
1/3 c. melted butter

Placed apples in greased 8 inch square pan.  Sprinkle with lemon juice.  Combine rest of ingredients until crumbly and sprinkle on top of apples.  Bake @ 375 for 30 min.     - Norma Peterson Haynie

Porcupine Balls

1 lb. hamburger
1/2 c. rice
grate 1/2 onion
some chopped green pepper

Mix into small balls.

Sauce:
2 cans tomato soup
1 can water
2 tsp. worcestershire sauce
1 tsp. chili pepper.

Mix together and pour over balls. bake covered @350 for 1 hr.  Serve with Parmesan cheese sprinkled on top.          -  LouAnn Peterson Gilliat

Top Me Twice Cake

2 c. flour
2 c. sugar
2 eggs
1 tsp. baking soda
1 1/2 c. crushed pineapple (drained)
1 tsp. vanilla

Mix together in bowl and pour into 9 x 13 greased pan.

1/2 c. brown sugar
1/2 c. chopped nuts
1/2 c. coconut

Mix together and sprinkle over the cake batter layer.  Bake 40 - 45 min. @ 350

1/2 c. butter
1/2 c. canned milk or light cream
1/2 c. brown sugar (packed)
1/2 tsp. vanilla

Cook until thickened and pour over baked cake while still warm.            - Tricia

Chocolate Mint Thumbprints

1 c. butter, softened
1 c. powdered sugar
1 1/2 tsp. peppermint extract
2 egg yolks
16 drops green food color
2 1/4 c. flour
1/2 tsp baking powder
1/4 tsp. salt
3/4 c. dark chocolate chips
3 Tbl. whipping cream
3 Tbl. butter
18 Andee's style mints, cut in half diagonnally

Beat 1 c. butter and powdered sugar until light and fluffy.  Beat in extract, eggs, and food coloring until blended.  Beat in flour, b. pow. and salt.  Shape dough into 1 inch balls; place 2 inches apart on cookie sheet.  Using end of handle of wooden spoon, press a deep well into center of each cookie.  Bake 10 - 12 min. @ 350 or until set.  Reshape wells with end of handle .  Cool 2 minutes; remove from cookie sheet  and cool completely.  In microwavable bowl, microwave choc. chips, cream and 3 Tbl. butter on high 1 min., stirring frequently, until chocolate is melted and mixture is smooth.  Fill each well with about 1 tsp. chocolate; garnish with candy piece, stuck in at angle.  Let sit about 1 hour until chocolate is set.                    - Tricia

Double Choc. Chip Cookies

1 3/4 c. flour
1/4 tsp. baking soda
1 c. butter
1 tsp. vanilla
1 c. sugar
1/2 c. packed brown sugar
1 egg
1/3 c. cocoa
2 Tbl. milk
1 c. chopped nuts
1 c. chocolate chips
1 c. M&Ms (opt.)

Cream butter, vanilla and sugars; beat in egg.  At low speed beat in cocoa, then milk. Mix in flour and soda until well blended.  Stir in nuts and choc. chips and optional M&Ms.  Drop by spoon onto baking sheets and bake @ 350 for 12 - 13 min.  Cool slightly before removing from pan.    - Tricia

Spritz Cookies

1 1/2 c. butter
1 c. sugar
1 egg
2 T. milk
1/2 tsp. almond extract
4 c. flour
1 tsp. baking powder

Cream butter and sugar.  Add milk, vanilla and almond.  Beat well.  Gradually add in mixed dry ingredients.  make into a smooth dough.  Place in cookie press and press cookies onto ungreased cookie sheet.  Bake @ 400 for 6 - 8 minutes.                         - Tricia

Molasses Cookies

1 c. sugar
2/3 c. shortening
1/4 c. molasses
1 egg

Cream above together then add in:

2 c. flour
2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cloves
1/2 tsp. cinnamon

Form into balls and roll in sugar.  Press down slightly with bottom of glass.  Bake @ 350 for 10 minutes.                                          -  Norma Haynie

Seasoned Pretzels

3 (9oz) bags bags pretzels
3/4 c. Orville Redenbacher Butter Popcorn oil
1 pkg. ranch dip/dressing mix
1 tsp. lemon pepper
1 tsp. garlic powder

Mix oil and seasonings together and pour over the pretzels in a large bowl. Stiring carefully to coat.  Store in air tight container.  (Best if sits for several hours before eating)   - Tricia

Cheesecake Tarts

36 Nilla wafers
1 Tbl. lemon juice
1 tsp. vanilla
16 oz. cream cheese (softened)
3/4 c. sugar
2 eggs

Line nuffin cups with Vanilla Wafers. Combine lemon juice, vanilla, c. cheese, sugar and eggs.  Top each wafer with 1 Tbl of cream cheese mixture.  Bake cups @ 325 for 15 - 20 min.  Cool and top with strawberries or pie cherries.                        - Tricia

Cowboy Cookies

1 1/2 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp salt

3/4 c. butter
3/4 c. white sugar
3/4 c. brown sugar (packed)

2 eggs
1 Tbl. vanilla

1 1/2 c. mini chocolate chips
1 c. oatmeal
1 c. coconut
1 c. chopped pecans

Cream butter and sugars.  Add eggs and vanilla. Beat well. Stir in first five ingredients, mixing until well combined.  Add oatmeal, coconut, chips, and nuts.

Drop by tablespoonful onto ungreased cookie sheet.  Bake @ 350 for about 10 min. or until edges are lightly brown.  Makes about 50 cookies.      Tricia

Crock Pot Teriyaki Chicken

10 - 12 boneless skinless chicken tenders or 6 breasts
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice
hot chili sauce

Place chicken in crockpot. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on high for 4 to 5 hours or until chicken is tender. Combine cornstarch and cold water, stirring until smooth.  Add cornstarch mix to crockpot and gently stir into sauce. Cook for an additional 5 - 10 min. (Can add a tablespoon or two of hot chili sauce at this point, if you want it spicy.)  Serve over rice.  Tricia

Minestrone Soup

1 can great northern beans, or kidney
1 can (14 oz.) whole tomatoes, chopped in juice
1 chopped fresh tomato
5 c. tomato juice
2 c. water
1 med yellow onion, chopped
3 carrots, sliced
2 stalks celery, sliced
1/4 c. chopped fresh parsley or 1/8 c. dried
1 1/2 tsp. salt
1 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. dried oregano
freshly ground pepper to taste
2 c. chopped cabbage
1 med. zucchini, unpeeled, quartered lengthwise and sliced
3/4 c. uncooked small pasta shells
freshly grated Parmesan cheese to garnish

In large pot: Combine everything except the cabbage, zucchini, pasta, and Parmesan. Bring mixture to a boil then reduce heat to low and simmer, covered about 1 hr. and 15 min.

Add cabbage, zucchini, and pasta to simmered mixture and cover pot for another 20 minutes.

Serve hot soup topped with Parmesan cheese.                    - Tricia Munk

Cobb Salad with Creamy Balsamic Dressing

 

For the dressing;

3 tablespoons minced garlic

3 tablespoons mayonnaise
2 tablespoons lemon juice
1 Tablespoon Dijon mustard
1 tablespoon sugar
2 teaspoons Morton's Nature's Seasoning
1 1/2 teaspoons salt
1/2 cup balsamic vinegar
3/4 cup olive oil
For the Salad:
2-3 heads of Romaine or iceberg lettuce, finely chopped
1/2 pound of bacon, cooked and crumbled
1 - 1 1/2 cups cherry tomatoes, halved
1 avacado, pitted peeled and diced
1 cucumber, peeled seeded and diced
1/2 small red onion, sliced thin and seperated
1 cup grated cheese
small can sliced black olives
2 - 3 chopped hardboiled eggs
cooked chicken (optional)

Directions:

For the Creamy Balsamic Dressing:
Combine all ingredients in blender
For the Salad:
Add all ingredients to a large bowl (more or less of each ingredient depending on personal preferences). Toss with desired amount of dressing and serve.  - Tricia

CrockPot Chicken Tortilla Soup

2 chicken boneless skinless chicken breasts
2 cans Ro-Tel (lime & cilantro or regular)
1 can black beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 can corn (drained)
1 onion, chopped or 1/2 - 3/4 c. dryed onion
2 cans chicken broth
1-2 cups of water
1 Tbsp garlic powder
1 Tbsp chile powder
1 Tbsp ground cumin
1 Tbsp dried cilantro

tortilla chips
sour cream
shredded cheddar or Mexican blend cheese

chopped avacado

fresh limes

Put chopped onion, cans of beans, rotel, corn, chicken broth, water, and spices in CrockPot and stir to mix. Put chicken breasts on top of mixture and make sure they're at least partly submerged in liquid. Cook on high 8 hours. Before serving remove the chicken breasts from soup and shred, if needed. Return chicken to CrockPot, stir to combine.

Serve with chips, sour cream, cheese, avacado, and fresh limes.     - Tricia

Lemon Crisps

1 c  butter, room temp 1 1/2 c sugar 2 egg 3 + Tbsp lemon juice 3 + Tbsp lemon zest 1 tsp vanilla 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sal  2 1/2 c flour (may need a little bit more Preheat oven to 350F Cream together the butter and sugar, then add the egg, juice, zest and vanilla. Sift in the dry ingredients and mix until just combined. Drop by teaspoon onto lined baking sheets and bake 12 min until lightly golden around edges. Let cool on sheets one minute before placing on racks to cool completely. Makes about 5 dozen. Lemon Icing You probably won't need this much icing, but it depends on how much icing you want to put on the cookies.1 1 cube cream cheese 2 Tbl. softened butter 4 c. powdered sugar 1 shake salt 4-6 Tbsp lemon juice (use more if needed to thin icing) Beat together.  Fill sm. sandwich bag with icing.  Cut corner off bag and squirt icing out of hole, making a zig zag pattern on cookies.                                                                           - Tricia

Spanish Rice

2 Tbl. butter
1/2 c. diced onion
1/4 c. diced green pepper
1 lb. hamburger
2 c. canned tomatoes
1 c. water
1 tsp. salt
1/2 tsp. sugar
1/4 tsp. thyme
1 bay leaf
1 c. uncooked rice

Brown hamburger with salt and pepper, green pepper, and onion.  Drain excess fat.  Slightly brown rice in butter.  Add to hamburger.  Add tomatoes, water, and seasonings.  Bring to a boil.  Stir once.  Put lid on and turn heat to low.  Simmer for 1/2 hour.          - LouAnn Gilliat

Pepper Steak

3 c. hot cooked rice
1 lb. lean round steak (ask butcher to cut thin on an angle if not already packaged this way)
1 Tbl. paprika
2 Tbl. butter
2 c. beef broth
1/2 c. sliced onions (seperated)
2 green peppers, cut in strips
1 1/2 Tbl. cornstarch
1/4 c. water
1 Tbl. soy sauce
2 large tomatoes cut into eights

Pound steak into 1/4 inch strips and sprinkle with paprika.  Allow to stand while preparing other ingredients.  Use large skillet, brown meat in butter.  Add broth, cover and simmer for 30 min. Stir in onions and green peppers.  Cover and cook 5 min. more.  Blend cornstarch, water, and soy sauce.  Stir into meat mixture.  cook stirring, until clear and thickened - about 2 minutes.  Add tomatoes and stir gently.  Serve over beds of rice.  (Serves 6)          - Norma Haynie

Italian Casserole

Layer 1:
Salt and pepper, brown and drain 1 lb. hamburger.  Add 2 lg. cans tomato sauce and 1 pkg spaghetti mix.

Layer 2:
1 pkg cooked egg noodles mixed with: 1 pkg. cream cheese, 1 c. sour cream, and chopped green onions

Layer 3:
Grated cheese.

Bake at 350 for 30 minutes.       - Tricia

Strawberry Pie

1 c. smashed strawberries
1 c. water
3/4 c. sugar
Boil stirring for 5 minutes and then strain mixture.  Put strained mixture back in pan with 1/4 c. sugar, 2 1/2 Tbl. corn starch and a shake of salt. Cook until clear and thick; add whole berries and pour into baked pie crust.     - Norma Haynie

Layer Cookies

1 pkg graham crackers
1/2 c. butter
1 c. chocolate chips
1 c. coconut
1 c. chopped nuts
1 can sweetened condensed milk

Roll crackers and add melted butter.  Place in bottom of 9x13 pan.  Layer chips and then coconut.  Put most of the milk over that; then sprinkle nuts and drizzle the rest of the milk.  Bake 350 for 25 min.      - Tricia

Fudge Nut Bars

1 c. butter
2 c. brown sugar
2 eggs
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
3 c. oatmeal
12 oz. pkg semi-sweet chocolate chips
1 c. sweetened condensed milk
2 T. butter
1/2 tsp. salt
1 c. chopped nuts
2 tsp. vanilla

Cream 1 c. butter and sugar together, mix in eggs and 2 tsp. vanilla.  Sift together dry ingredients.  Stir in rolled oats.  Add dry ingredients to creamed mixture and set aside.  Make filling in double boiler over boiling water (or in microwave); mixing together chocolate chips, milk, 2 T. butter and salt.  Stir until mixture is smooth.  Remove from het and stir in nuts and 2 tsp. vanilla.  Spread about 2/3 of dough on bottom of greased jelly roll pan.  Cover with fudge filling.  Dot top with remainder of cookie dough.  Bake at 350 for 25 - 30 minutes or until lightly browned. (Susan Munk's recipe)
- Tricia

Best, Easiest Popcorn Ever

Place in microwave for 2 min (stirring at mid point):
1/2 c. brown sugar
1/2 c. butter

Add:
9 - 10 large marshmallows and microwave til melted (1-2 minutes

Pour over a batch of popcorn and mix.       - Tricia

Orange Creamsicle Fruit Dip

1 (8 oz.) container frozen whipped topping thawed
1 sm. pkg instant vanilla pudding mix
1 (6 oz.) container frozen concentrate orange juice - slightly thawed

Mix above together until well blended and serve with fresh fruit.     - Tricia

Triple Chocolate Cookies

 

• 1 3/4 cups flour
• 1 1/4 cups cocoa powder
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 2 teaspoons baking soda
• 1 cup butter, softened
• 2 eggs
• 2 teaspoons  vanilla
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 1 cup semi sweet chocolate chips
• 1 cup chopped walnuts

Preheat oven to 350F degrees. In a large bowl, cream together butter, brown sugar and white sugar until light and fluffy. Add eggs, salt, and vanilla, mix well. Gradually add flour and cocoa to the creamed mixture. Fold in chocolate chips and walnuts . Drop by rounded spoonfuls onto prepared (either greased or parchment lined) cookie sheet. Bake for 8 to 10 minutes until fluffy but still soft. Remove cookies from tray and place on cooling rack to cool completely.  - Tricia Munk

Lemon Crinkle Cookies

 Photo and recipe via Lauren's Latest

Lemon Crinkle Cookies 

yield: 2-3 dozen

Ingredients:
½ cups Butter, Softened
1 cup Granulated Sugar
½ teaspoons Vanilla Extract
1 whole Egg
1 teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
¼ teaspoons Salt
¼ teaspoons Baking Powder
⅛ teaspoons Baking Soda
1¼ cup All-purpose Flour
½ cups Powdered Sugar

Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non stick darker baking tray, reduce baking time by about 2 minutes. 

 - Adrian

Vanilla Sprinkle Cookies

1 box vanilla cake mix, 18.25 oz
1 tsp baking powder
2 eggs
1/2 C vegetable oil
1/2 tsp vanilla extract
1/2 to 3/4 C color sprinkles

Preheat oven to 350°. In a large bowl, mix together eggs, oil, and vanilla, then add in cake mix and baking powder. Mix well. Stir in sprinkles. Drop by spoonfuls onto a cookie sheet and bake for about 12 min.  Makes about 30 cookies.  - Tricia

Chocolate Chocolate Chip Cookies

1 c. butter, softened
1 1/2 c. white sugar
2 eggs
2 tsp. vanilla
2 c. flour
2/3 c. cocoa
3/4 tsp. baking soda
2 c. semisweet chocolate chips

Preheat oven to 350 degrees.
Mix together first four ingredients, until fluffy.  Add in flour, cocoa, soda, and beat until well mixed. Stir in chocolate chips.
Drop by teaspoon onto ungreased cookie sheet and bake for 10 - 12 min.  - Tricia

Claire Haynie's Almond Torte

1 C. flour
1 C. sugar
1/2 C. very soft butter
2 eggs
1 tsp. almond extract

Fold together, pour onto a greased spring form pan, sprinkle slivered almonds and coarse sugar on top and bake at 350 for about 30 min.                   - Tricia

Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil

1 medium onion, finely diced

3 stalks celery, finely diced

3 carrots, peeled and diced

2 Tablespoons fresh minced garlic

2 Cups diced, cooked chicken

2 Cups steamed white rice

2 Cups cooked wild rice or 1 box prepared (prepare using instructions on box)

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/4 teaspoon garlic salt

______

Cheese Sauce

4 Tablespoons butter

1/4 Cup flour

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 Cups chicken broth

2 Cups shredded cheddar cheese

Top with 1 1/2 Cups additional shredded cheddar cheese

1. Preheat oven to 350 degrees F. Heat oil into a medium pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt.

2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.   - Tricia

Meatloaf Cakes

Preheat oven to 350 degrees. Combine the following ingredients:

1 1/2 lbs. ground beef

1 egg

1/4 cup chopped onion or about 2 T. dry onion flakes

1/4 cup lemon juice

 3/4 dry bread crumbs

2 t. seasoned salt

Form into 6- 8 small mounds-the shape of a very small loaf of bread.

Put on a cookie sheet and bake for 15 mins. Meanwhile, make the sauce:

1/4 cup ketchup

1 t. dried mustard

1/4 t. allspice

1/4 cup brown sugar

1/4 t. cloves

Mix together and then spoon sauce on each meatloaf cake. Bake for 30 more minutes.

- Tricia

Tuna and Olive Pasta Salad

Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Yield: Makes 4 servings (serving size: 1 1/4 cups)

Ingredients

8 ounces(1/2 box) whole-wheat penne pasta
1/4 cupstore-bought pesto
1 (6-ounce) can oil-packed tuna, drained
1/4 cuppitted Kalamata olives
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/4 cup pasta water. Drain pasta, run under cold water, and return to pot.

2. In a bowl, whisk together pesto and 2 tablespoons reserved pasta water; toss with pasta, tuna, olives, and 1/4 teaspoon freshly ground black pepper in pot. Chill, if desired; serve.

Calories per serving:365
Fat per serving:12.9g

Spaghetti with asparagus and lemon

Prep Time: 10 minutes
Cook Time: 13 minutes
Total Time: 23 minutes
Yield: Makes 4 servings (serving size: 2 1/4 cups)

Ingredients

1 (1-pound) box whole-wheat spaghetti
1 lemon
1 (1-pound) bunch asparagus
1/2 cupfinely grated Parmesan cheese, divided
1 tablespoonolive oil
Preparation

1. Cook pasta according to package directions in salted water; reserve 1/2 cup pasta water. While pasta cooks, grate zest from lemon and squeeze 2 tablespoons juice into a small dish. Trim asparagus; peel into ribbons with a vegetable peeler.

2. Return pasta to pot; toss with asparagus, lemon zest and juice, 1/4 cup cheese, oil, 1/4 teaspoon each salt and freshly ground pepper, and enough pasta water to make a thin sauce. Divide among 4 bowls; top each with 1 tablespoon Parmesan.


Calories per serving:
500
Fat per serving:
9.2g

Chocolate Mint Cake Mix Cookies

Cookie bottom:
1 Devil's Food Cake Mix 1/2 cup oil
2 eggs
Mix cake mix, oil, and eggs together (do not follow the directions on the back of the cake mix). Form dough into small, superball, size balls and place on cookie sheet. Bake at 350 degrees for about 9 minutes. Let cookies cool completely.

Peppermint Frosting:

1/2 c. butter, softened

2 Tablespoons milk

2 c. powdered sugar

1  tsp. peppermint extract or flavor of your choice

Green food coloring

Mix together all the ingredients, adding more milk if too thick. Spread on top of each cooled cookie.

Chocolate Topping:

2  c. semi-sweet chocolate chips

1/2 c. butter

Melt chocolate chips and butter together in microwave (I usually microwave for 30-second intervals, then stir and repeat until the chips are fully melted). Spread melted chocolate on each cookie.   - Tricia

Kneaders Chunky Cinnamon French Toast

Kneaders Chunky Cinnamon French Toast
From www.thesisterscafe.com

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread. (Update: I actually don’t pour over the bread anymore. It works out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.) Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

1 cup brown sugar

1 cup creme (I asked the worker at Kneaders, and he confirmed that this is heavy whipping cream.)

1 cup light Karo syrup

Blend together and heat on stove top until sugar is smooth. Serve warm.

Homemade Restaurant Style Salsa

Yield: About 6 cups

28-ounce can whole tomatoes (peeled) with juice
2 10-ounce cans Rotel (diced tomatoes with green chilies)
¼ cup chopped onion
1 clove garlic, chopped
1 jalepeño, quartered and sliced
½ cup cilantro
Juice from ½ a fresh lime
¼ teaspoon salt
¼ teaspoon granulated sugar
¼ teaspoon ground cumin

Add all ingredients to a food processor. Pulse until you get desired consistency, may need to work in batches. Refrigerate for at least one hour, and then serve with your favorite tortilla chips. - Tricia

Chocolate & Peanut Butter Chip Pretzel Cookies

Ingredients:

1 1/2 cups flour
1/2 tsp.salt
1/4 tsp. baking soda
1/2 cup butter at room temperature
1/2 cup packed brown sugar
1/3 cup white sugar
1 egg
1 tsp vanilla
1 cup chocolate chips
1/2 cup peanut butter chips
1/2+ cup broken up pretzel pieces

Directions:

1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and pretzels. .
4. Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out tablespoons full of dough and form into balls. . Bake for 11 minutes.  Yields 36 cookies.                                                                                        - Tricia

Raspberry Almond Brunch Coffee Cake

Preheat oven to 350 and flour and grease 10 - 12" spring form pan

Mix together and set aside 1 cup:
2 1/4 c. flour
3/4 c. sugar
3/4 c. butter

Add these to the above mixture, mix, then press onto bottom and partway up sides of spring form pan:
1/2 t. baking powder
1/2 t. baking soda
dash salt
3/4 c. sour cream
1 egg
1 t. almond extract

Blend together and pour over crust layer:
8 oz. cream cheese
1/4 c. sugar
1 egg

Drop about 1/2 c. or more raspberry jam by teaspoonfuls over the cheese filing. Spread carefully. Sprinkle remaining 1 cup of crumbs over top, along with 1/2 c. sliced almonds. Bake about 1 hr. or until center is firm.                                                                                         - Tricia

TOMATO-BASIL PARMESAN SOUP

2 14 oz. cans diced tomatoes, with juice

1 c. finely diced celery
1 c. finely diced carrots

4 cups chicken broth
1 c. finely diced onions

1/2 bay leaf
1 tsp. dried oregano or 1 T. fresh oregano
1 T. dried basil or 1/4 c. fresh basil
1/2 c. butter
1/2 c. flour

1 c. Parmesan cheese (fresh grated is best)
2 c. half and half, warmed
1 tsp. salt

1/4 tsp. black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions and spices. Cover and cook on low for 5 to 7 hours until flavors are blended and vegetables are soft.

About an hour before serving, prepare a roux: Melt butter over low heat in a pan and add flour; stir constantly until smooth. Slowly stir in 1 cup hot soup from the slow cooker. Stir. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve.

(even better the second and third day)                         - Tricia

MONTEREY CHICKEN

4 boneless, skinless chicken breasts
1/4 c. bar-b-que sauce
1/4 c. real bacon bits
1 c. cheese, shredded
1 14 oz. can Rotel tomatoes, drained (canned with green chilies added)
sliced green onions
pepper

Preheat oven to 400 degrees. Grill chicken then place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 10 minutes).                                                      - Tricia

Grilled Balsamic Bruchetta Chicken

4 boneless skinless chicken breasts, thawed (I use the big Costco bag)
Pinch of salt
¼ Cup balsamic vinegar
¼ Cup extra virgin olive oil
8 slices fresh mozzarella cheese

4 Roma Tomatoes, seeded and diced
8 fresh basil leaves, stacked, rolled and thinly sliced into chiffonade
3 cloves fresh garlic, minced
Pinch of salt
1 Tablespoon balsamic vinegar

1. Preheat a grill pan over medium heat on the stovetop. Spray with cooking spray. Combine balsamic and olive oil in a bowl. Season both sides of chicken with pinches of salt and place on grill. Brush top sides of chicken with balsamic mixture.Cook for 4-5 minutes and flip chicken. Brush with additional balsamic and cook for an additional 4-5 minutes or until cooked through. During the last 2 minutes of grilling place 2 slices of cheese over top each chicken to melt.

2. In a large bowl combine the tomatoes, basil garlic, salt and balsamic. Toss gently to combine. Place chicken breasts on a serving plate and top with tomato mixture. Serve warm.           - Emily

Zuppa Toscana

Photo: Olive Garden

2 cans of chicken broth
6 cups of water
4-5 large potatoes  - scrubbed and sliced
1/2 - 1 medium onion - chopped
5 cloves of garlic - Minced
1 lb. Spicy Italian Sausage  - cooked, drained and sliced
1 package of bacon - cooked and crumbled
1 pint carton of heavy whipping cream
1/2 Bunch of Kale - stripped from stems and roughly chopped
Salt, Pepper, Red Pepper Flakes, garlic powder to taste

Pour chicken broth and water into a large pot. Add in sliced potatoes, garlic, onion and seasonings. Boil until potatoes are tender, then add cooked sausage and bacon. Cook for about 5 minutes.

Finally, add the carton of heavy whipping cream and chopped kale. Allow about 5-7 minutes for the kale to wilt a little in the soup.

Serve with bread sticks


- Adrian Parkinson