Stuffed Peppers

Ingredients

5 large peppers

1 lb of sausage out of the casing, browned

1 tsp salt

1/8 garlic powder

1 cup of rice, cooked

15-oz can tomato sauce

3/4 c. chredded mozzarella cheese

Directions

1. Cut tops of peppers and remove seeds.

2. Combine all ingredients except peppers and cheese.

3. Stuff peppers with all ground sausage mixture. Place in slow sooker.

4. Cover. Cook on Low 6-8 hours, or High 3-4 hours. Sprinkle with cheese during last 30 minutes.

Potato Pancakes

Ingredients
5 potatoes, peeled and shredded
2 eggs, beaten
1 onion, finely chopped
3 tablespoons all-purpose flour
salt and pepper to taste
3 tablespoons vegetable oil

Directions
1. In a large bowl, stir together potatoes, eggs, onion, flour, salt and pepper.

2. In a large skillet, heat oil over medium high heat. Drop large spoonfuls of the potato batter into the skillet and flatten cakes slightly with a spatula. Cook for about 4 minutes on each side, until golden brown. Serve immediately with sour cream and applesauce.

Buffalo Chicken Chili

Ingredients
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preparation
Preheat oven to 375°F or broiler to medium Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.

While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Hummus

Ingredients
1 clove garlic
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 clove garlic, chopped
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Directions
In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

source: allrecipes.com

Country Captain Chicken

Ingredients
8 pieces bone-in, skin off chicken, white or dark meat
Salt and pepper
1 cup flour
2 teaspoons sweet or smoked paprika
2 tablespoons EVOO - Extra Virgin Olive Oil
2 tablespoons butter
1 medium onion, finely chopped
3 to 4 small ribs celery, finely chopped
1/2 red bell pepper, finely chopped
1/2 green bell pepper, finely chopped
3 to 4 cloves garlic, finely chopped
A small handful golden raisins, chopped
1/2 cup white wine
1/2 cup chicken stock
1 15-ounce can crushed tomatoes in puree
1/2 tablespoon red chili powder or chili de Arbol powder, half a palmful
2 tablespoons Madras (mild) curry powder, a couple of palmfuls
A few sprigs fresh thyme, finely chopped
Thinly sliced scallions, for garnish
1/2 cup thinly sliced toasted almonds, for garnish

Directions
Wash and pat chicken dry, season liberally with salt and pepper. Combine flour with paprika or smoked paprika and coat chicken.
In a large, shallow pan with tight fitting lid, heat EVOO, a couple of turns of the pan, over medium-high heat. Add chicken to the pan and brown on both sides, 7-8 minutes. Remove chicken to a plate and reduce heat a bit. Add butter to pan, allow to melt, stir in chopped vegetables and garlic and season with salt and pepper and cook until tender 6-7 minutes. Then stir in raisins to combine and add wine to deglaze the pan. Stir in stock, tomatoes, chili powder, curry powder and thyme. Bring sauce to a bubble then slide chicken back into pan and stir to combine. Cover tightly with lid and let chicken simmer over medium-low heat 15 minutes. Start rice as a side dish.
Serve chicken with rice, scallions and almonds on top for garnish.

Source: Rachael Ray Show

Perfectly Grilled Radicchio

Ingredients
4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Directions
1. Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
2. In a medium bowl, combine all ingredients except the mozzarella. Mix well.
3. Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
4. Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
5. Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
6. When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.

source: courtesy Michael Chiarello (foodnetwork.com)

Herbed Grilled Artichokes

Ingredients
1/2 teaspoon Italian seasoning
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/2 teaspoon liquid smoke flavoring
1 teaspoon olive oil
1 teaspoon salt
1/4 cup white wine
2 lemon wedges
4 artichokes, halved and choke scraped out

olive oil-flavored cooking spray
1/4 cup butter, melted

Directions
1. Fill a stockpot to half full with water. Stir Italian seasoning, basil, thyme, liquid smoke, olive oil, salt, and white wine into water. Squeeze the lemon wedges over the mixture and drop the wedge into the pot. Bring mixture to a boil over medium heat; add the artichoke halves and continue to boil until tender, 20 to 30 minutes. Remove artichokes from water and drain upside down on paper towel; allow to cool to the touch. Refrigerate until ready to serve.
2. Preheat an outdoor grill for high heat and lightly oil grate.
3. Lightly coat the cooled artichoke halves with cooking spray. Cook artichoke halves on grill until edges are slightly charred. Drizzle with melted butter to serve.

source: allrecipes.com

Peach Crisp

Ingredients

Peaches cored and thinly

1 cup of flour

1 cup of sugar

pinch of salt

1 stick of butter (melted)

2 packets of instant oatmeal

Directions

1. Preheat oven to 375 degrees F (190 degrees C.) Butter a round baking dish.

2. In a large bowl, mix together flour, sugar, salt, melted butter and oatmeal. With a fork, mix until crumbly.

3. Arrange peaches in pan. Sprinkle cinnamon and sugar and peaches. Top with crumbs.

4. Bake in preheated oven for 40 to 50 minutes, or until topping is golden brown, and peaches are tender.

I made this because I went peach picking with my mother and brother. The peaches were getting really soft and I didn't want them to go to waste. I have also been putting the peaches in cereal and yogurt.

Slow Cooker Island Beef

Ingredients
1 (20 ounce) can unsweetened pineapple chunks in juice, undrained
2 1/2 pounds cubed beef stew meat
2 large onions, cut into wedges
1/2 cup beef broth
3 tablespoons red wine vinegar
2 garlic cloves, crushed
3/4 teaspoon seasoned salt
3/4 teaspoon ground paprika
1/4 teaspoon ground black pepper
1 green bell pepper, diced
1 red bell pepper, diced
3 tablespoons brown sugar
1 1/2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 large tomatoes, cut into wedges

Directions
1. Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours.

2. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour.

3. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.

4. Serve with rice.

source: allrecipes.com

Slow Cooker Meal: Honey Lemon chicken with Potatoes

Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
8 bone-in, skin-on chicken thighs
Salt and ground black pepper
1 1/2 pounds baby potatoes
1 small onion, chopped
2 to 3 cloves garlic, finely chopped or grated
4 to 5 sprigs thyme, leaves picked and chopped
2 lemons, thinly sliced
1/4 cup honey
1/4 cup chicken stock or water
To finish:
Zest of 1 lemon, cut into strips
1/2 cup flat-leaf parsley, chopped
1/2 cup pine nuts, toasted
Balsamic drizle


Preparation
1. In a skillet, heat EVOO over medium-high heat. Season chicken with salt and pepper, and brown on both sides.

2. Scatter the potatoes, onion, garlic, thyme and lemon slices in the bowl of a crock pot. Season with salt and pepper. Lay the browned chicken over the veggies and drizzle with honey. Add stock, cover and cook, undisturbed, for 4 hours on high or 6-8 hours on low.

3. Serve each portion topped with a combination of lemon zest, parsley, toasted nuts and balsamic drizzle.

source: Rachael Ray Show

This recipe was really good. The only ingredient i left out was the pine nuts because I found them at our farmer's market, but they were $12.99

Frozen OREO® Pizza

Ingredients
18 OREO Cookies, finely crushed
3 tablespoons butter, melted
2 1/2 cups cold milk
2 pkg. (4 serving size) JELL-O OREO Flavor Instant Pudding
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed, divided
2 cups sliced strawberries or chocolate shavings

Directions
- Mix cookie crumbs and butter; press firmly into 12-inch pizza pan.
- Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Spread over crust; cover with remaining whipped topping.
- Freeze 3 hours or until firm. Arrange strawberries on top of pizza. Cut into 12 slices. Store leftover dessert in freezer.

source: Allrecipes.com

This recipe originally called for sliced strawberries arranged on top, but i decided to shave chocolate over it.

Farmer's Market Soup

Ingredients
6 cups total of:
Baby potatoes, chopped
Baby carrots, chopped
Celery, chopped
Onions, chopped
Mild Peppers, seeded and chopped
Zucchini, chopped
Medium eggplant, chopped
4 ears corn on the cob, husked
2 pints baby heirloom tomatoes
4 cups chicken stock
3 1/2 to 4 cups your favorite herbs (such as lemon thyme, tarragon, chives, basil, parsley, dill, etc.), loosely packed
1/4 cup EVOO – Extra Virgin Olive Oil
Salt and pepper


Preparation
- To a soup pot over medium-high heat, add EVOO. To the hot oil, add veggies and corn, and season liberally with salt and pepper. Sauté until tender, 8-10 minutes.
- Add the tomatoes to the pot and cover with a tight-fitting lid. Cook 8-10 minutes more, until tomatoes burst. Add chicken stock, replace cover and bring up to a bubble.
- Fill a food processor with the herbs and pulse to chop. Add a splash of stock and stream in EVOO with the machine running to form a green sauce. Season with salt and pepper.
- Season soup with salt and pepper to taste. Serve in bowls topped with a heaping spoonful of herb sauce to stir in.

source: Rachael Ray Show

This soup was very good even though I didn't make the green sauce for it. I felt like it didn't need it and I was too lazy to make it.

Open-Faced Turkey Burger with Pot Pie Gravy

Ingredients
1 pound ground turkey breast
1/4 cup chopped chives
1/4 cup chopped dill
1/4 cup chopped flat-leaf parsley
2 tablespoons Dijon mustard
Salt and pepper
2 tablespoons EVOO – Extra Virgin Olive Oil
3 tablespoons butter
2 large shallots, chopped
2 carrots, finely chopped
2 ribs celery, finely chopped
2 tablespoons flour
2 cups chicken broth
1/2 cup peas
2 sandwich-size English muffins, toasted


Preparation
- In a bowl, combine meat with herbs, mustard, salt and pepper, and form 4 large patties.
- Heat non-stick skillet with EVOO over medium-high heat. Cook burgers 6-7minutes on each side until firm and cooked through.
- Meanwhile, heat a small saucepot over medium heat and melt the butter. Add shallots, carrots, celery, salt and pepper and sauté 7-8 minutes to soften. Sprinkle with flour, stir 1 minute then whisk in broth. Let thicken 3-4 minutes then stir in peas and heat through.
- Top each toasted muffin bottom with a burger and some pot pie gravy. Replace the muffin tops and serve.

source: Rachael Ray Show

Quick Rosemary Chicken and Potatoes

Ingredients
1 pound baby Yukon Gold potatoes
1 small head cauliflower, cut into florets
8 cloves garlic, smashed and peeled
Salt and pepper
1 cup chicken stock
2 tablespoons EVOO – Extra Virgin Olive Oil
4 bone-in, skin-on chicken breast pieces, halved across the breasts with sharp knife
4 sprigs rosemary, finely chopped
1 cup dry white wine
Optional garnishes: balsamic vinegar

Directions

Preheat oven to 450˚F.
1. Place the potatoes, cauliflower and garlic in a pot with tight-fitting lid. Season with salt and pepper, add stock and bring to boil. Cover and reduce heat to a simmer. Cook 10-12 minutes.

2. Meanwhile, heat a large, cast-iron skillet over medium-high heat. Pat the chicken dry with a paper towel, and season with salt, pepper and rosemary. Add EVOO to skillet, 2 turns of the pan. When oil smokes, add chicken skin-side down and cook 10 minutes or so, turning once.

3. Remove chicken to a plate and add wine to the pan, scraping up the drippings. Add potatoes, cauliflower and garlic to pan, and top with the browned chicken. Transfer to oven and cook 10-12 minutes more, until vegetables are very tender and the chicken is cooked through.

4. Serve chicken, potatoes and cauliflower with balsamic alongside or topped with a little balsamic drizzle, if desired.

source: Rachael Ray Show

Fruit Salsa

Ingredients

1 Fuji apple - peeled, cored and diced
1 cup sliced fresh strawberries
2 kiwis, peeled and sliced
2 bananas, peeled and sliced
1 tablespoon fresh lime juice
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Directions

In a medium bowl, mix together Fuji apple, strawberries, kiwis, bananas, lime juice, white sugar, cinnamon and nutmeg. Cover and chill in the refrigerator approximately 20 minutes.

source: allreipes.com

I served this with Stacy's Pita Chips (Cinnamon and Sugar)

4th of July Flag Cake

I made this for Laura's 4th of July BBQ. I used a red velvet box cake and the cream cheese frosting. My mom has made this years ago for our 4th of July BBQ, but she would use cool whip topping.

Garlic-Herb Mashed Potatoes

Ingredients
6 medium potatoes
1 garlic clove, minced
6 tablespoons butter or margarine, divided
1 cup whipping cream
1 teaspoon dried parsley flakes
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
- Peel potatoes if desired and cut into cubes. Place in a large saucepan; cover with water. Bring to a boil. reduce heat; cover and simmer for 20-25 minutes or until tender.
-Meanwhile, in a small skillet, saute garlic in 2 tablespoons butter for 1 minute or until tender. - - Add the remaining butter; heat until melted.
- Drain potatoes and place in a large mixing bowl. Add garlic mixture, cream, parsley, salt and pepper; mash until smooth.

source: Allrecipes.com

I wanted to make fresh mashed potatoes because I had leftover whipping cream from the frittata recipe. I never made fresh mashed potatoes and they were so much better then the instant. I made James mom's famous chicken cutlets. Instead of dipping them in egg, bread crumbs and frying them in vegetable oil. She would soak the chicken cutlets in milk for about an hour, coat them with bread crumbs and then fry them in margarine. They come out really moist this way. I also made green beans with olive oil and Italian seasonings. James and I really enjoyed this dinner!

Picadillo

Ingredients
1 pounds ground beef
1/2 onion, chopped
2 tablespoons garlic, minced
1 teaspoon oregano
1 teaspoon cumin

1 teaspoon paprika
1 teaspoon chili powder
2 tablespoons white vinegar
1 red bell pepper, chopped
1 green bell pepper, chopped
2 (8 ounce) jars green olives, drained and chopped
1(6 ounce) can tomato paste
1/2 cup water
2 hard boil eggs

Directions
Brown the ground beef in a Dutch oven or large pot over medium-high heat until crumbly and no longer pink, about 10 minutes. Pour off any excess grease, then stir in the onion, garlic, oregano, cumin, chili powder and white vinegar; cook for 2 minutes before adding the red pepper, green pepper, olives, tomato paste, and water. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 10 minutes, or until the peppers have cooked to your liking. Chop hard boil eggs and add to mixture. Serve over rice.

I got this recipe from my friend from work. She is Spanish and her and her husband love this meal. She told me what was in it, but I also looked on Allrecipes.com for guidance. I gave her alittle to try the next day and she said it came out good. Some recipes I found for Picadillo called for raisins and capers, but she makes it with the green olives and eggs. The saltiness of the olives is so good with the meat. When I first told James about the recipe he didn't think it sounded so good, but he loved it! My brother Michael also ate with us and he enjoyed the meal as well!

Frittata Bites with Chard, Sausage, and Feta

Ingredients

Non stick vegetable oil spray
1 12 ounce bunch Swiss chard, stems and center ribs removed
1 tbsp olive oil
1 c chopped onion
8 ounces mild Italian sausages, casing removed, sausage broken into 1-inch pieces
8 large eggs
1/4 c heavy whipping cream
1/2 tsp salt
1.2 tsp ground black pepper
1 c crumbled feta cheese
Fresh Italian parsley leaves

Directions

Preheat oven to 325 degrees. Spray 8x8x2-inch baking dish with nonstick spray Bring large pot of salted water to boil. Add Swiss chard and cook until wilted, about 2 minutes. Drain. Finely chop chard, then place in kitchen towel and squeeze dry. Set chard aside.
Heat oil in large nonstick skillet over medium-high heat. Add onion to skillet and saute until soft, 4-5 minutes. Add sausage and saute until brown and cooked through, breaking up with fork, 5-7 minutes. Remove from heat and cool.
Whisk eggs, cream, salt, pepper in large bowl to blend. Add chard and cooled sausage mixture, then feta; stir to blend. Transfer mixture to prepared baking dish.
Bake frittata until set n center, 45 to 55 minutes. Let frittata cool and cut into bite size pieces. Garnish with parsley. Serve warm or at room temperature.

source: bon appetite magazine

I made this recipe for Father's Day. Every year we have a BBQ for my father and we all make something.

Cookie Monster & Elmo Cupcakes

Gina and I made these for Nico's 2nd birthday. The eyes of Cookie Monster and Elmo are made of marshmallows and Reese's pieces. We also used an orange Reese's pieces for Elmo's nose. The details of the face is made with decorating gel. They were alot of fun to make!

Delicious Pineapple Muffins

Ingredients
2 cups all-purpose flour
1/2 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 (8 ounce) can crushed pineapple
1 egg, beaten
3/4 cup milk
1/4 cup butter, melted

1/4 cup butter, melted
1/4 teaspoon ground cinnamon
1/3 cup packed brown sugar
1/2 cup all-purpose flour

Directions
1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
2. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
3. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
4. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
5. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.


Amount Per Serving Calories: 183 Total Fat: 6.5g Cholesterol: 29mg

source: Allrecipes.com

I made these muffins because I bought a pineapple a few days ago and it was really ripe. I didn't want it to go bad. The muffins were so good!

Broccoli-Stuffed Chicken

Ingredients
2 (6 ounce) skinless, boneless chicken breast halves
1 teaspoon poultry seasoning
1/2 teaspoon white pepper
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 cup finely chopped fresh broccoli
1/2 cup shredded Cheddar cheese
1/2 cup chicken broth
Hot cooked rice

Directions
Flatten chicken to 1/4-in. thickness. Combine poultry seasoning, pepper, curry powder, garlic powder and salt; sprinkle over chicken. Combine broccoli and cheese; place half in the center of each chicken breast. Fold long sides over filling; fold ends up and secure with a toothpick.
Place, seam side down, in an 8-in. square baking pan. Add broth. Cover pan loosely with foil. Bake at 350 degrees F for 30 minutes. Remove foil; baste the chicken with pan juices. Bake, uncovered, 10 minutes longer or until meat juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy if desired. Serve with rice if desired.

source: Allrecipes.com

Sunflower Cupcakes

1 box Betty Crocker SuperMoist white or yellow cake mix

Water, vegetable oil and eggs for on cake mix box

Betty Crocker Rich & Creamy creamy white frosting

Yellow and green food coloring

Gummy black raspberries

2 star tip (#18)

2 pastry bags

1. Make cupcakes as directed on the cake box

2. Mix yellow food coloring in most of the white frosting and mix green food coloring in some white frosting.

3. Fit an open star tip (#18) on a pastry bag and fill with frosting. On each cupcake, pipe a flower pattern and place a Gummy black raspberry in the center. The spaces where there is no yellow frosting, pipe green petals.

source: Betty Crocker cupcakes cakes & more

I made these for Mother's Day with my brother and Gina. We served them at our church's coffee hour

Greek Pasta Salad

1 box Betty Crocker Suddenly Salad Greek pasta salad mix
1/3 c. water
3 tbsp. olive oil
1 cu. grape tomatoes, halved
1 small cucumber, coarsely chopped
1 c. feta cheese, crumbled
1 c. kalamata olives
1/2 small red onion, thinly sliced
1/2 c. fresh basil, torn into small pieces

1. Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water and oil.

2. Drain pasta; rinse with cold water. Shake to drain well.

3. Stir drained pasta and remaining ingredients into seasoning mixture. Serve immediately or refrigerate 1 hour to shill.

source: on the back of the Betty Crocker Suddenly Salad Greek pasta salad mix

Thai Basil Chicken Stir-Fry

1/2 tbsp vegetable or olive oil

1 clove chopped garlic

1 tsp chopped chiles

1 lb boneless chicken breasts

4-6 tbsp Annie Chun's Pad Thai Sauce

broccoli florets or green beans

2 scallions, sliced

1 c. loosely packed bail leaves



Heat oil in pan. Add garlic, chiles, and chicken and stir fry until chicken is cooked. Stir in Annie Chun's Pad Thai Sauce. Add broccoli or green beans, scallions, and basil and mix until heated through. Serve over rice.

source: on the back of Annie Chun's Pad Thai Sauce

Greek Lamb-Feta Burgers With Cucumber Sauce

Ingredients
4 large unpeeled garlic cloves
1 lb of ground lamb
1/2 crumbled feta cheese
3/4 tsp dried oregano
1/2 tsp salt
1/2 tsp black pepper
1/2 large cucumber, peeled, grated and squeezed very dry in a clean towel
3/4 sour cream
1 tbs minced fresh mint leaves
1 tsp red or rice wine vinegar
1 clove garlic, minced
4 large thin tomato slices
4 small (4 inch) pita breads

Directions:
1. Set 4 whole garlic cloves in a small skillet over medium heat; toast until spotty brown, about 5 minutes. Peel, mince and set aside.

2. Break up lamb in a medium bowl. Sprinkle roasted garlic, feta, oregano, salt and pepper over meat; stir with a fork to combine. Divide into 4 portions. Toss meat back and forth between cupped hands to form a ball. Pat with Fingertips to flatten to about 4 inches wide. Refrigerate.

3. Mix cucumber, sour cream, mint, vinegar, 1 minced clove of garlic, salt and pepper to taste in small bowl. Refrigerate sauce until ready to serve.

4. Cook on grill or grill pan on stovetop.

5. Warm pitas and top burgers with sour cream mixture and tomato.

source: Allrecipes.com

Sausage and Clam Soup

Ingredients:

2 tbsp extra -virgin olive oil

8 ounces hot italian sausage, thinly sliced

1 small onion

3 cloves garlic, minced

1/2 to 1tsp red pepper flakes

1 6 ounce can (3/4) cup frozen orange juice concentrate, thawed

1/2 bunch kale, trimmed and roughly chopped

1 28-ounce can whole peeled tomatoes

1 14-ounce can white beans, drained and rinsed

16 littleneck clams, scrubbed

1 to 2 tbsp white wine vinegar

Crusty bread, for serving

Directions:

1. Heat the olive oil in large pot over medium-high heat. Add the sausage and cook, turning, until browned,a bout 4 minutes. Add the onion, garlic and red pepper flakes and cook until onion is soft, about 3 minutes

2. Stir in the orange juice concentrate, kale and 3 cups water. Add tomatoes and break them into chunks with a spoon. Bring to a boil, then reduce to medium low and simmer until thickened, about 30 minutes.

3. Add the beans and clams. Return to a boil over high heat, cover and cook until the clams open, 10 to 12 minutes. Stir in the vinegar and serve with bread.

source: Food Network magazine

Bunny Cupcakes

1 box Betty Crocker SuperMoist cake mix
Water, vegetable oil and eggs called for on cake box mix
Betty Crocker pink cupcake frosting
Betty Crocker white cupcake frosting

To make Bunny faces:
5 large marshmallows
Pink sugar
mini M&Ms for eyes
Twizzler bites cute for noses
chocolate sprinklers for whiskers

1 Heat oven to 350 degrees. Place paper baking cup in each of 24 regular muffin cups. Make and bake cake mix as directed on box for 24 cupcakes, using water, oil and eggs. Cool in pan 10 minutes; remove from pan to cooling rack, Cool completely, about 30 minutes.

2 Frost cupcakes with pink frosting.

3 Spoon 1 heaping teaspoonful white frosting of each cupcake. To make ears, cut each large marshmallow crosswise into 5 pieces with kitchen scissors.

Using scissors, cut through center of each marshmallow piece to within 1/4 inch of edge. Separate to look like bunny ears; press 1 side of cut edges into pink sugar, flattening slightly. Arrange on each of the white frosting mounds. Use mini M&Ms for eyes, sprinkles to make eyes, Twizzler bites for nose and sprinkles for whiskers.

source: Betty Crocker's Cupcakes Cakes & more Recipe book

James mom gave me this cook book for my birthday along with a beautiful Heart Bangle bracelet. I thought they would be so cute to make for Easter this year. My brother and Gina came over to help me make them. Gina iced the pink frosting because it had to be perfect, Michael made the ears and helped me make there faces. We had to make one bunny all vanilla because Gina is allergic to strawberry. We gave the bunny orange eyes because that is her favorite color.

Pad Thai Noodles

4 tbsp vegetable oil, divided

2 cloves minced garlic

shrimp

2 eggs, lightly beaten

1 pkg. Annie Chun's Pad Thai Rice Noodles (cooked as directed)

1 pkg Annie Chun's Pad Thai Sauce

1 cup bean sprouts

2 tbsp chopped cilantro

3 tbsp roasted peanuts, crushed

1 line, cut into wedges

Heat 2 tbsp oil in wok over high heat.

Add garlic and shrimps; cook and set aside.

Wipe off wok. Heat remaining oil; pour in eggs and stir to cook through. Reduce heat to low; add noodles and shrimp then mix in sauce. Garnish with bean sprouts, cilantro, peanuts, and lime.

source: on back of the Annie Chun's Pad Thai sauce

I found this recipe while shopping in Fairway Markets in Paramus.

Wholly Guacamole Chicken & Rice Pita Pockets

Ingredients
1 bag success Brown Rice
2 tsp vegetable oil
1 clove of garlic
1 lb ground chicken or turkey
4 tbs soy sauce
1/2 tsp ground ginger
1 can (8ounces) sliced water chestnuts drained and chopped
1/2 c. carrot, shredded or grated
1/2 c. cilantro, chopped
whole wheat pita cut in half
1 package of wholly Guacamole

Prepare rice according to package directions. Heat oil in a medium non-stick skillet over medium-high heats. Add garlic and saute for 30 seconds. Add chicken and cook thoroughly, stirring to break-up any clumps. Stir in soy sauce, ginger, water chestnuts, carrots, cilantro and cooked rice.
Blend well. Place about mixture in each pita and top with Wholly Guacamole.

source: On the back of the Wholly Guacamole package.

Pasta Fagioli

Ingredients

1/2 cup water, divided
1lb ground beef
1 cup onion, chopped
1 cup carrot, slivered
1 cup celery, diced
2 14.4 ounce diced canned tomatoes
1 cup canned red kidney beans, drained
1 cup white kidney beans, drained
5 1/2 cups beef stock
2 tsp oregano
1 1/2 tsp ground pepper
1 tbs fresh parsley, chopped
1 tsp Tabasco sauce
32 ounces spaghetti sauce
4 ounces dry shell pasta

Saute beef in 14/4 cup water in a large pot until beef starts to brown. Drain. Add 1/4 cup water onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to pot. Also add beef stock, oregano, pepper Tabasco, spaghetti sauce, and pasta. Add chopped parsley. Simmer until celery and carrot are tender, about 45 minutes.

source: Olive Garden Recipe.

I searched for this recipe because I love the Pasta Fagioli soup from Olive Garden.

Falafel

1 15-ounce can garbanzo beans

1/4 cup shopped onion

3 tbs flour

1 clove of chopped garlic

1 tsp cumin

1 tsp baking powder

1/2 tsp salt

2 tbs of fresh parsley

Puree canned garbanzo beans, onion, flour, cumin, baking power, and salt in processor. Add parsley and process to blend. Sprinkle plate with flour. Roll level tablespoons of mixture into balls; transfer balls to plate. Roll falafel in flour tocoat; flatten balls into patties.

Pour enough vegetable oil into skillet. Fry falafel patties until brown and crispy. Transfer patties to paper towels to drain.

Serve in a pita with lettuce and tomato.

I made this recipe because I tried falafel Sultan Gyro in Lyndhurst, NJ and thought it was delious. At one point I had a falafel sandwich 3 fridays in a row. We also tired the Babaganoush at teh restauant. That spread had smoked eggplant with garlic and yogurt. Which is also served with pita bread. I think I may have to try and make Babaganoush. Sounds easy just like the falafel!

source - Bon Appetit Magazine

Ravoili with Birds Eye Shopped Spinach, Pancetta and Sage

Ingredients

1lb ravioli

1 box of shopped spinach

2 tbsp of fresh chopped sage

2 tbsp olive oil

2 cloves

3 tbsp butter

2 tbsp shredded pecorino romano

Directions

- Cook pancetta and garlic in olive oil in a large pan until crisp. Add butter and cook until brown, add spinach and sage. Season with salt and pepper. Add cooked ravioli and let it cook for another 5 minutes.

This recipe didn't call for sauce, but we made a Alfredo sauce. The Alfredo sauce consisted of some heavy cream, milk, flour and cheese. We just eyed balled the ingredients and hoped it came at good and it did.

James made this recipe for me for Valentine's Day. Instead of using regular cheese ravioli he went to Fairway Market in Paramus and bought Heart-shaped Lobster ravioli. He bought 2 packages because he thought there was only 6 in the package. Come to find out there were 12, so needless to say we now have an extra box. Yummy :) I found this recipe when clipping coupons. It was heavenly as we ate by candlelight. For desert he made me mini strawberry shortcakes.

Swedish Meatballs

Meatballs:

2 lb ground chopped meat
1 1/2 tsp garlic powder
1 tsp season salt
1/2 tsp pepper
1/4 cup plain bread crumbs

Sauce:

1 bottle of chili sauce
10 oz. grape jelly

Preheat oven to 350 degrees. Combine chopped meat, garlic powder, season salt, pepper and bread crumbs. Mix well and form little meatballs. Cook in preheated oven for 30-35 minutes or until done

While meatballs are cooking, combine the chili sauce and grape jelly in a saucepan until jelly has melted.

Instead of melting the chili sauce and jelly in a saucepan, you can melt it in the crock pot. This is exactly what I did. Once the meatballs were done cooking I transferred the meatballs into the crock pot. I made this recipe for my brother's Superbowl party. I brought the meatballs in the crock pot because you what to serve them warm. I thought of making this recipe because when we had a Super Bowl party 2 years ago my friend made them and they were delicious.

source: Cooks.com

Garden Skillet Dinner

12 oz Pennsylvania Dutch Broad Ribbons

1 lb uncooked chicken, dices

1/4 cup flour

1/3 cup olive oil

2 tbsp garlic, minced

1/2 cup red bell peppers, cut into strips

1/2 cup carrots, peeled and cut julienne

1/2 cup celery, sliced

1/2 broccoli florets

1 tbsp dried basil

3/4 cup chicken broth

3/4 heave cream

salt and pepper to taste

Cook ribbons according to package directions. Toss chicken in flour. In large skillet over medium heat, saute coated chicken in oil until browned. Add garlic, veggies, basil, and cook for 2 minutes. Reduce heat to low, slowly stir in chicken broth and then cream. When the mixture thickened, stir in hot ribbonss. Season to taste with salt and pepper. Serves: 4-6