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!