Pioneer Woman's Springy Shells

• 16 ounces medium pasta shells (or other short pasta)
• 1 pound asparagus, cut into 1 1/2-inch pieces (avoid tough parts)
• 1/2 pound broccoli, cut into small florettes
• 1/2 pound zucchini (about 1 medium zucchini), diced
• 1/2 cup frozen peas
• 3 green onions, sliced (white and light green parts)
• 3 cloves garlic, minced
• 4 tablespoons butter
• 2 tablespoons olive oil
• 20 to 22 ounces whole milk ricotta cheese
• 2 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 1 1/2 cup Parmesan cheese, grated
• Extra olive oil, for drizzling

1. Cook pasta until extremely al dente—with still quite a bit of bite.
2. Melt butter with the olive oil over medium-low to medium heat, then add in the garlic.
3. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt. Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, stir together, then turn off the heat. Set aside.
4. In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.
5. To assemble, butter a 9 x 13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then 1/2 of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.
6. Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Found On: The Pioneer Woman Cooks!

Sun-Dried Tomato, Basil & Parmesan Muffins

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• 1/2 tsp salt
• Coarsely ground black pepper, to taste
• 2 large eggs, room temp
• 1 cup buttermilk, room temp
• 6 Tbsp unsalted butter, melted and cooled
• 3/4 cup “sun-ripened” tomatoes (or drained and rehydrated sun-dried tomatoes), chopped*
• 1/3 cup grated Parmigiano-Reggiano, plus additional 1-2 Tbsp for garnish
• 1/4 cup fresh basil, chiffonade

1. Preheat oven to 400F. Grease a 12-cup muffin pan or line with paper liners. Sift together the flour, baking powder, salt, and pepper into mixer bowl.
2. Lightly beat eggs and add to mixer bowl. Add buttermilk, melted butter, tomatoes, basil, and Parmesan cheese. Mix on medium speed until just combined - do not overmix.
3. Scoop the batter into the muffin pan. Sprinkle with remaining Parmesan cheese. Bake for 20 minutes, until well risen, golden brown, and firm to the touch.
4. Let muffins cool 5 minutes in the pan before removing. Serve warm or cool completely and store covered for 3 days.

Found On: Confections of a Foodie Bride

Balsamic Veggie Quesadillas

• 4 whole wheat tortillas

Vegetable Filling:

• 1 medium zucchini, sliced
• 1 medium summer squash, sliced
• 1 small red onion, sliced
• 2 garlic cloves, minced
• 1 c. white button mushrooms, sliced
• 1 red bell pepper, sliced
• 2 c. packed baby spinach
• salt and pepper
• 2 tbsp. balsamic vinegar

Spread:

• 4 oz. organic goat cheese
• 10 sun dried tomato pieces, reconstituted in hot water
• 2 tbsp. grated parmesan cheese
• 2 oz. soft tofu
• 10 basil leaves
• Salt and pepper

1. Heat a nonstick skillet over medium heat. Add 1 tbsp. EVOO, zucchini, squash, onion, garlic and bell pepper. Sautee' for 10 minutes, or until vegetables have sweat out all of their moisture. Season with salt and pepper, again, cook out the liquid the salt draws out.
2. While veggies sweat out, put all spread ingredients in a food processor. Pulse until the ingredients are combined and make a spread. Set aside.
3. Add spinach to veggies and toss, again, cook out all of the liquid.
4. Turn heat to high, add balsamic vinegar, glaze veggies, turn heat off.
5. Preheat a large nonstick skillet to medium heat. Spray with nonstick spray. Lay out tortillas, add 1/4 of the spread to each, top each with 1/4 of the veggies. Fold over, place in the skillet. Cook for 4-5 minutes, flip and cook for another 4-5 minutes, or until golden brown.
6. Serve with sour cream and sprinkle with cayenne.

Found On: A Year in the Kitchen

King Ranch Chicken Casserole

• 2 tablespoons butter
• 1 onion (chopped)
• 1 red pepper (chopped)
• 1 poblano pepper (chopped)
• 2 cloves garlic (chopped)
• 2 jalapenos (chopped)
• 1 tablespoon chili powder
• 1 teaspoon cumin (toasted and ground)
• 2 tablespoons flour
• 1 cup of chicken broth
• 2 cups chicken (cooked and shredded)
• 1 (14 ounce) can diced tomatoes, drained
• 1 (4 ounce) can chopped green chilies, drained
• 1/2 cup milk
• 1 teaspoon oregano
• 1 cup corn
• 1 lime (juice)
• 1/2 cup sour cream
• 1/4 cup cilantro (chopped)
• salt and pepper to taste
• 10 corn tortillas
• 2 cups cheese (grated)

1. Preheat oven to 350
2. Melt the butter in a pan. Add the onion, red pepper and poblano pepper and saute until tender, about 5-7 minutes.
3. Add the garlic jalapenos, chili powder and cumin and saute unto fragrant, about a minute.
4. Mix in the flour and cook for a few minutes.
5. Add the chicken broth and simmer until the liquid thickens.
6. Add the chicken, tomatoes, green chilies, milk and oregano and simmer for 15 minutes.
7. Remove from heat and stir in the corn, lime juice, sour cream, cilantro, salt and pepper.
8. Spread 1/2 cup of the sauce over the bottom of an 8 inch square baking pan.
9. Top with a layer formed with 1/2 of the tortillas.
10. Top with a layer of 1/2 of the the sauce.
11. Top with a layer of 1/2 of the the cheese.
12. Top with a layer of the remaining tortillas.
13. Top with a layer of the remaining sauce.
14. Top with a layer of the remaining cheese.
15. Bake until the sides are bubbling and the top is golden brown.

Found On: Closet Cooking

Three Cheese Beer Bread

• 6½ cups all-purpose flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1 tablespoon dried Italian herbs
• 1½ cups sour cream
• 2 cups beer, at room temperature
• ½ cup tomato juice
• 1 tablespoon Worcestershire sauce
• 2 eggs, beaten
• 2 cups (6 oz) Gruyere cheese
• 1 cup (3 oz) Parmesan cheese
• 2 cups (6 oz) white cheddar cheese

1. Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans.
2. Grate all of the cheese.
3. In a large bowl whisk together the flour, baking powder, salt, dried mustard and Italian herbs.
4. Remove a 1/ 2 cup of the white cheddar and 1/2 cup of the Gruyere cheese and a 1/4 cup of the Parmesan and set aside for the topping of the bread. Add the rest of the cheeses to the flour mixture. Using your fingers mix in the cheese so all the cheese is coated in flour.
5. In a separate bowl whisk together the beer, sour cream, tomato juice, eggs and worcestershire sauce until thoroughly combined.
6. Add the liquid mixture to the dry ingredients and mix with a spatula just till mixed. Do not over mix.
7. Divide the batter between the two greased loaf pans and press down with a spatula. Sprinkle the top with the cheese that was set aside earlier.
8. Bake for 50 -55 minutes or until done. Allow to cool in the pans for 15 minutes before removing them from the pans. Place on a wire rack to cool.

Found On: Brown Eyed Baker

Ina Garten's Lemon Yogurt Cake

Cake:

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt (I used 1 1/4 c. lowfat Stonyfield Farms)
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil (I used 1/4 c.)
• 1/3 cup freshly squeezed lemon juice

Glaze:

• 1 cup confectioners' sugar
• 2 tablespoons freshly squeezed lemon juice

1. Preheat the oven to 350 degrees F.
2. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
3. Line the bottom with parchment paper.
4. Grease and flour the pan.Sift together the flour, baking powder, and salt into 1 bowl.
5. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla.
6. Slowly whisk the dry ingredients into the wet ingredients.
7. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated.
8. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
9. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
10. When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.
11. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Found On: A Year in the Kitchen

Pineapple Marinade for Chicken

• 10oz canned pineapple in its juice (about 1/2 a can)
• 1/2 sweet onion roughly chopped
• 1/4 cup soy sauce
• 3 cloves garlic
• 1/2 cup olive oil

1. Mix ingredients, and marinate chicken for several hours.
2. Bake or grill chicken as desired

Found On: HomeEc 101

Slow Cooker Orange Chicken

• 4 skinless chicken thighs
• 1/2 cup orange juice
• 1/2 cup orange marmalade
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 2 Tablespoons ketchup
• Flour for dredging

1. Remove visible fat from chicken thighs and roll each in flour until well coated. Set chicken thighs in the bottom of a slow cooker.
2. Combine orange juice, marmalade, soy sauce, garlic and ketchup in a small bowl. Stir until well blended.
3. Pour sauce over chicken thighs and lid the cooker. Cook on LOW setting for 4 hours.
4. Remove thighs from slow cooker and stir sauce well. Top thighs with extra sauce.

Found On: 24 Hour Menu

Raspberry Coffee Cake

Cake:

• 2 eggs
• 3/4 cup fat free sour cream
• 1/4 cup milk
• 3 Tbsp butter
• 1 1/2 tsp vanilla extract
• 1 1/2 cup white flour
• 2/3 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 cups fresh raspberries
• 1/4 cup chopped almonds
• Drizzles of agave syrup or maple syrup

Glaze:

• 3/4 cup powdered sugar
• 1 1/2 tsp milk
• 1/4 tsp vanilla

1. Preheat oven to 350.
2. Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
3. In greased 8×8 baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzel agave or maple syrup over the raspberries.
4. Pour the remaining 1/3 of the batter over the raspberries. Don’t worry if the raspberries aren’t all covered by the remaining batter.
5. Bake at 350 for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
6. Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 Tbsp at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.

Found On: 5 Dollar Dinners

Mexican Un-Stuffed Shells

• 32 ounces seashell pasta, cooked (any pasta type will work)
• 2 pounds ground beef
• 6 Tablespoons taco seasoning
• 1 cup water
• 2 medium onions, chopped
• 3 cups salsa
• 2 cups cheddar cheese, shredded
• 50.75 ounces tomato sauce
• chili powder to taste

1. Add seasoning, water, onion, salsa, 1/2 cup cheese, tomato sauce, and chili powder to 2 pounds cooked ground beef. Mix well.
2. Stir in cooked pasta and portion into 4 8 x 8 baking dishes.
3. Sprinkle remaining cheese on top.
4. Cover with foil and write the following instructions: Bake at 350 degrees for 30 minutes thawed) or 2 hours (frozen).

Containers Needed: 4 8x8 or 9x9 pans. If you are going to thaw before cooking you can also freeze in Ziploc bags or any Rubbermaid/Tupperware type container and transfer to a baking dish before cooking.

Found On: Magma Thoughts

Crock Pot Tortilla Soup

• 2 chicken breasts
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 3 medium tomatoes, peeled, seeded and chopped (or 1 can tomatoes)
• 4 cups chicken broth
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 mild green chile, seeded and chopped
• 2 tablespoons vegetable oil
• 4 corn tortillas, halved and cut into 1/4 inch strips
• shredded Monterey Jack cheese, a little for each serving
• 2 tablespoons coarsely chopped fresh cilantro or Italian parsley

1. Combine chicken breasts, onion, garlic. Cook until chicken is no longer pink. Put in crock pot and add tomatoes, broth, salt, pepper and green chiles. Cover and cook on low 4-5 hours.
2. Heat oil in large skillet and add tortilla strips. Cook, stirring, over medium heat until crisp; drain on paper towels.
3. If desired, put a tablespoon or 2 of shredded Monterey Jack cheese in each serving bowl. Ladle tortilla soup into bowls and top with tortilla strips; sprinkle with chopped cilantro or parsley (I added the cilantro about a half hour before serving--I like the flavor it gave the soup).

Found On: 24 Hour Menu

Lemon Bars

• 1 cup butter or margarine
• 1/2 cup powdered sugar
• 1/2 tsp. salt
• 2 cups flour
• 4 eggs, beaten lightly
• 2 cups sugar
• 1/2 tsp. baking powder
• 1/4 cup flour
• 1/4 cup lemon juice
• zest of one lemon

1. Preheat oven to 350. Grease a 9x13 pan.
2. For crust, cream together butter and powdered sugar. Add salt and 2 cups flour, and mix well. Pat gently into greased pan. Bake for 15 to 20 minutes.
3. For filling, combine remaining ingredients. Mix well (the more you beat and the frothier it gets, the crispier the top - yummy!) and pour over hot crust. Bake for 20 to 25 minutes.
4. When done sprinkle with powdered sugar. Cut when cool.

Found On: Fun Foods on a Budget

Pineapple Pork Tenderloin CrockPot Recipe

• 3 pound pork tenderloin
• 2 tablespoons brown sugar
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 3 tablespoons cornstarch
• 2 cloves garlic, chopped
• 1 orange bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 2 tablespoons gluten free soy sauce
• 1/2 cup apple juice
• 16 ounces frozen pineapple

1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat. Pour contents of bag into crockpot.
2. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and an entire bag of frozen pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.
5. Serve with rice or pasta.

Found On: A Year of CrockPotting

Texas Chicken Quesadillas

• 2 TBSP of oil
• 1-1/2 onions (vidalia is preferred) sliced into rings
• 1 TBSP honey
• 2 chicken breasts, diced
• 1/2 cup BBQ sauce
• 1 Cup shredded Mexican cheese
• 8 ten inch flour tortillas

1. Heat one tablespoon of the oil in a pan over medium high heat. Add the onions and cook until they begin to caramelize. Mix in the honey and stir until it is golden brown. Remove and set aside.
2. Place the remaining oil in the pan and add the chicken. Cook through over a medium high heat. Stir in the BBQ sauce to evenly coat the chicken.
3. Place the chicken, onions and cheese onto a tortilla, top with the other tortilla and cook in your quesadilla maker about 5 minutes.
4. Alternatively, you can cook them in the oven at 350 degrees for 20 minutes.

Found On: Delicious Meliscious

Jalepeno Popper Dip

• 1 (8 ounce) package cream cheese (room temperature)
• 1/2 cup mayonnaise
• 1/2 cup cheddar cheese (grated)
• 1/2 cup parmigiano reggiano
• 1 (4 ounce) can sliced jalapenos
• 2 jalapeno peppers (chopped, optional)
• 1/4 cup panko bread crumbs
• 1/4 cup parmigiano reggiano

1. Preheat oven to 375
2. Mix the cream cheese, mayonnaise, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and pour into a baking dish.
3. Mix the panko bread crumbs and parmigiano reggiano and sprinkle over the dip.
4. Bake until bubbling on the sides and golden brown on top, about 10-20 minutes.

Found On: Closet Cooking

Sour Cream Chicken Enchiladas

• 1 16 oz container fat free sour cream
• 1 can of green chiles
• 1-2 cups chicken stock or broth
• about 1 1/2 cups of shredded chicken
• 1/2 tsp garlic powder
• Salt/Pepper, to taste
• 10 flour tortillas
• 1-2 cups shredded cheese

1. Preheat oven to 350
2. In large skillet, whisk sour cream, green chiles and 1 cup of chicken stock. Add more chicken stock until it comes to the consistency you want for your sauce. Add garlic powder and salt and pepper to taste.
3. Before adding the cooked and shredded chicken, save 1 cup of the sour cream sauce.
4. Stir chicken into the sauce and let simmer about 10 minutes, allow flavors time to infuse.
5. Spoon sour cream chicken sauce into tortillas. Roll and place “seam down” into a baking dish. 10 enchiladas fit comfortably in a 9×13 dish.
6. Take the sour cream sauce that you removed and spread it over the tortillas.
7. Sprinkle cheese over the top and bake about 15-20 minutes.

Found On: 5 Dollar Dinners

Sausage Corn Chowder

• 1 lb ground sausage
• 1 can creamed corn
• 1 can whole kernal corn
• 2 cups water
• 1 medium onion, diced
• 1 can evaporated milk
• four large potatoes

1. Brown sausage and onions together. drain.
2. Add water and potatoes, simmer 15 minutes until potatoes are tender.
3. Add corn and evaporated milk.
4. Heat through, salt and pepper to taste.

Found On: 24 Hour Menu

Pasta with Sausage and Broccoli Rabe Stuffed Peppers

• 6 red bell peppers
• 1/2 pound of orzo
• 3 links of sweet Italian sausage, removed from casing
• 1 small onion, diced
• 4-5 cloves garlic, finely chopped
• 1/4 cup dry white wine
• 1-15 oz can tomato sauce (such as Delmonte or Contadina)
• Approx 1 - 1 1/2 cups prepared broccoli rabe, chopped
• 1/4 cup pignoli nuts, toasted
• 1 tomato, seeded and chopped
• extra virgin olive oil
• 1/2 cup romano or parmigiano cheese plus extra for grating on top
• 2 teaspoons basil, frozen, fresh or dried
• salt and pepper

1. Boil orzo in salted water for 7 minutes. Orzo will still be slighly tough but they will continue to cook inside the pepper. Drain well and toss with oil. Set aside in a bowl or cookie sheet to cool.
2. While pasta is cooking, prepare peppers. Remove tops and reserve for another use (such as salad), remove ribs and seeds and rinse. Cut a small slice off the bottom of the peppers. Do not cut a thick slice because we do not want the filling to fall through. You want the slice to be thick enough to make some holes for the sauce to come through and to keep the pepper from falling over. Chop up those slices and reserve. Sprinkle inside of peppers with salt and pepper.
3. In a deep pan or chicken fryer (you need to be able to fit the peppers in the pan with the lid on) Saute sausage in some oil, breaking it with a spoon or potato masher. Try to get the pieces as small as you can. Remove sausage and set aside.
4. In the same pan saute onion and garlic in drippings. Add the basil, chopped pepper and tomato. Season with salt and pepper. Once vegetables are softened add wine and let it cook down for about 5 minutes. Remove from heat.
5. In a large bowl combine orzo, sausage, broccoli rabe, pignoli nuts, softened veggie mixture, and cheese. Taste and add salt and pepper if needed.
6. Fill peppers with mixture. Heat the same pan and add a little oil. Place peppers into the pan and let them cook for a few minutes. Add tomato sauce and season it with salt and pepper. Cover and let come to a boil. Reduce heat to low and let simmer for 40 minutes or until peppers are fork tender. Sprinkle cheese on top and serve with some sauce on the plate and over the peppers.

Found On: My Italian Grandmother

Pioneer Woman's Macaroni & Cheese

• 4 cups dried macaroni
• 1/4 cup (1/2 stick, 4 tablespoons) butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 2 heaping teaspoons dry mustard (more if desired)
• 1 egg, beaten
• 1 pound cheese, grated
• 1/2 teaspoon salt (more to taste)
• 1/2 teaspoon seasoned salt (more to taste)
• 1 teaspoon ground black pepper
• *Optional spices: cayenne pepper, paprika, thyme

1. Preheat oven to 350
2. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
3. In a small bowl, beat egg.
4. In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.
5. Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
6. Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
7. Pour egg mixture into sauce, whisking constantly. Stir until smooth.
8. Add in cheese and stir to melt.
9. Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.
10. Pour in drained, cooked macaroni and stir to combine.
11. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.

Found On: The Pioneer Woman Cooks!

Eggplant Rollatini

• 3 medium-sized eggplants (about 4 pounds total)
• Sea salt and freshly ground black pepper
• Can vegetable spray
• 32 ounces ricotta cheese
• 2 large eggs, lightly beaten
• 1/2 cup shredded mozzarella, divided
• 1/2 cup grated Parmesan
• 3 tablespoons toasted pine nuts
• 20 basil leaves, chiffonaded
• 2 cups tomato sauce

1. Preheat the grill pan and preheat the oven to 375 degrees.
2. Place a rack over a large baking sheet. Cut the 2 ends off the eggplant and cut eggplants lengthwise, into 1/2-inch thick slices.
3. Arrange eggplant slices on rack; sprinkle with sea salt and set aside for about 10 to 15 minutes.
4. Rinse off the salt from the eggplants with cold water and pat dry with a towel.
5. Then place eggplant slices on the prepared grill until lightly browned on each side and tender(4 minutes).
6. Remove slices from the grill pan and allow to cool.
7. Meanwhile, in a large bowl mix the ricotta in with the eggs.
8. Add 1/4 cup mozzarella, Parmesan cheese and toasted pine nuts and gently combine. Fold in basil until just combined. Do not overmix.
9. Place a tablespoon of the cheese mixture on 1 end of the eggplant and roll up tightly.
10. Place the eggplant rollatini into prepared 13 by 9-inch baking dish, seam side down.
11. Continue with remaining eggplant.
12. Evenly distribute any remaining filling and the tomato sauce on top of the eggplant rollatini.
13. Season with salt and pepper and sprinkle with remaining mozzarella cheese.
14. Bake for 20 minutes then remove from oven.
15. Let set for five - ten minutes before serving.

Found On: Noodle Nights and Muffin Mornings

Spicy Mexican Broccoli-Noodle Casserole

• 1/2 lb macaroni elbows, small penne or shell pasta
• 1 cup whole milk or half-and-half
• 2 tbsp butter, divided, plus extra for greasing
• 2 tbsp flour
• 1 cup shredded cheddar or jack cheese
• 1 jalapeno pepper, with seeds, minced
• 1 small bunch cilantro, chopped
• 2 scallions, sliced
• 2 cups broccoli florets
• 1/4 cup breadcrumbs
• salt and pepper to taste

1. Preheat oven to 400
2. Cook the pasta according to directions in salted water. Drain and set aside.
3. Lightly butter an 8” pie plate or baking dish. Set aside.
4. In a medium saucepan melt the butter over medium heat. Stir in the flour and whisk until a thin dough forms.
5. Gradually whisk in the milk or half-and-half until you develop a creamy white sauce.
6. Slowly stir in the cheese until it is fully melted.
7. Stir in the jalapeno, cilantro and scallions and salt and pepper to taste.
8. Add the broccoli florets and pasta and stir well.
9. Use a spatula to scrape the entire mixture into the buttered casserole dish. Sprinkle with the breadcrumbs.
10. Bake for 15 minutes or until the breadcrumbs are crisp.
11. Serve with your favorite hot sauce.

Found On: BrokeAss Gourmet

Pioneer Woman's Creamed Spinach

• 1 stick butter
• 8 tablespoons flour
• 1/2 medium onion, finely diced
• 3 garlic cloves, finely minced
• 2 cups milk
• Salt & Pepper to taste
• Pinch of ground nutmeg
• 3 tablespoons butter
• 24 ounces baby spinach

1. Melt 1 stick of butter in a pot.
2. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown.
3. Throw in onion and garlic and stir together, cooking for another minute.
4. Pour in milk, whisking constantly, and cook for five minutes while you cook the spinach.
5. Melt 3 tablespoons butter in a separate pot. Add spinach in increments until all incorporated, and cook until wilted but not soggy, about 4 to 5 minutes.
6. Season the cream sauce with salt, pepper, and nutmeg. Add spinach to the cream sauce, stirring gently to combine.
7. Serve immediately.

Found On: The Pioneer Woman Cooks!

Creamy Ham Potatoes

• medium potatoes, peeled & sliced thin
• 2C leftover ham (cut into chunks)
• 1 onion2TBS butter
• 2TBS flour
• 1tsp mustard powder
• Salt & Pepper (about 1/4tsp each-but really to taste)
• 1C shredded cheese
• 1 can Cream of Soup
• 3/4 C Water

1. Melt butter and stir in flour, mustard powder, salt & pepper
2. Slowly add in water, whisking well to combine.
3. Add in soup & cheese.
4. Cook 2 or 3 minutes as cheese melts and mixture becomes hot & bubbly.
5. In crockpot combine soup/cheese mixture with potatoes and ham, stirring well to combine.
6. Cook on low for 8 hrs.

Found On: Frugal Upstate

Chocolate Peanut Butter Torte

• 1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
• 2 teaspoons sugar
• ½ teaspoon instant espresso powder (or finely ground instant coffee)
• ¼ teaspoon ground cinnamon
• Pinch of freshly grated nutmeg
• ½ cup mini chocolate chips (or finely chopped semisweet chocolate)
• 24 Oreo cookies, finely crumbled or ground in a food processor or blender
• ½ stick (4 tablespoons) unsalted butter, melted and cooled
• Small pinch of salt
• 2½ cups heavy cream
• 1¼ cups confectioners’ sugar, sifted
• 12 ounces cream cheese, at room temperature
• 1½ cups salted peanut butter - crunchy or smooth (not natural)
• 2 tablespoons whole milk
• 4 ounces bittersweet chocolate, finely chopped

Getting Ready:

1. Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.
2. Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.
3. Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.
4. Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.
5. Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.
6. Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.
7. Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte:

1. Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
2. Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
3. Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.
4. When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Found On: Brown Eyed Baker

Minty Lime Freeze

• 1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat Cream Cheese, softened
• 1/2 cup sugar, divided
• 1 pkg. (3 oz.) JELL-O Lime Flavor Gelatin
• 1 Tbsp. lime zest
• 1/4 cup fresh lime juice
• 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
• 1 Tbsp. chopped fresh mint
• 1-1/2 cups finely crushed pretzels
• 6 Tbsp. butter or margarine, melted

1. LINE 9-inch round pan with plastic wrap, with ends extending over side of pan. Beat cream cheese and 1/4 cup sugar with mixer until blended. Add dry gelatin mix, zest and juice; mix well.
2. WHISK in COOL WHIP and mint; pour into prepared pan. Mix pretzel crumbs, remaining sugar and butter; sprinkle over gelatin mixture. Cover dessert with ends of plastic wrap; use to gently press crumb mixture into gelatin mixture.
3. FREEZE 3 hours or until firm. Invert dessert onto serving plate; remove pan and plastic wrap. Let dessert stand at room temperature 15 min. to soften slightly before cutting to serve.

Found On: Blissfully Domestic

Chicken Enchilada Dip Rollups

• 2 8-oz. packages cream cheese, softened
• 1 1/3 cup shredded Mexican blend cheese
• 1 teaspoon garlic, finely minced
• 1 1/2 tablespoons chili powder
• 1 teaspoon cumin
• cayenne pepper to taste
• salt to taste
• 1 small, southwest flavored rotisserie chicken, skinned and shredded
• 1/2 bunch cilantro, chopped
• 4 green onions, chopped
• 10-oz. can Rotel tomatoes
• 1 package jalapeno cheddar tortillas

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well.
3. Cover and refrigerate for at least one hour.
4. Place one heaping spoonful onto tortilla.
5. Spread to edges using a metal spatula.
6. Roll and cut into slices.

Found On: Delicious Melicious

BBQ Chicken & Cornbread Casserole

• 1.3 lb package of chicken tenderloins
• 1 bag of frozen corn
• 1 small sweet potato
• About 2 cups of BBQ sauce
• Water
• 1 box Jiffy cornbread mix
• 1 egg
• 1/3 cup milk

1. Spray bottom of crockpot with cooking spray. Dice chicken tenderloins into bite size pieces and place them in the bottom of the crockpot.
2. Peel and dice sweet potato into 1/2 inch cubes. Add to crockpot and mix in with the chicken and corn.
3. Pour bottle of BBQ sauce over the mixture in the crockpot. Add about 1/4 cup of water and stir through.
4. Prepare Jiffy cornbread mix as directed on box and pour over the top of the BBQ chicken mixture. (I would have made 2 boxes if I had had another on hand.)
5. Set to low and cook for 6 hours.
6. Serve BBQ Chicken Cornbread Casserole. This is a great one dish dinner!

Found On: 5 Dollar Dinners

Grilled Corn Salad

• 4 ears fresh corn, husks removed
• 1 red bell pepper, roasted (can use from jar)
• ½ red onion diced
• 1 lemon, juiced
• 1 lime, juiced
• Salt & Pepper to taste
• Chopped parsley (optional)

1. Brush corn with olive oil on all sides. Sprinkle w/ salt & pepper, reserve extra oil.
2. While grilling corn (directly on grill), chop onion, parsley, and red pepper. Combine in a bowl. Add lemon & lime juice.
3. When corn is cooked (should have char marks) remove kernels w/ a knife and add to bowl. Add the rest of oil and adjust seasonings. Add more oil if needed.

Found On: My Italian Grandmother

Ina's Tequila Lime Chicken

• 1/2 cup gold tequila
• 1 cup freshly squeezed lime juice (5 to 6 limes)
• 1/2 cup freshly squeezed orange juice (2 oranges)
• 1 tablespoon chili powder
• 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
• 1 tablespoon minced fresh garlic (3 cloves)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 3 whole (6 split) boneless chicken breasts, skin on

1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
2. Add the chicken breasts. Refrigerate overnight.
3. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. (or use a grill pan)
4. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
5. Turn the chicken and cook for another 10 minutes, until just cooked through.
6. Remove from the grill to a plate.
7. Cover tightly and allow to rest for 5 minutes.

Found On: A Year In The Kitchen

Creamy Broccoli and White Bean Soup

• 1 head of broccoli, steamed
• 1 15 oz. can cannellini beans, drained
• 1 tbsp. EVOO
• 1 yellow onion, grated
• 2 garlic cloves, grated
• 2 c. vegetable or chicken stock
• 1/2 c. skim milk
• ¼ tsp. dried oregano
• Salt and Pepper

1. Heat a large soup pot over medium heat.
2. Add EVOO, onion and garlic. Sauté for 5 minutes.
3. While onions and garlic cook, add stock and 2/3 of the broccoli to a blender. Puree.
4. Pour into the pot with the onions and garlic.
5. Put the cannellini beans in the blender with the milk, puree.
6. Pour into the soup.
7. Chop the remaining steamed broccoli to desired size, add to pot.
8. Add oregano, taste for seasoning.
9. Bring to a bubble. Serve.

Found On: A Year In the Kitchen

Pastor Ryan's Monkey Bread

• 3 cans Buttermilk biscuits (the non-flaky ones)
• 1/2 cup brown sugar
• 1 cup sugar
• 2-3 tsps cinnamon
• 2 sticks (1 cup) butter

1. Preheat oven to 350.
2. Open up all 3 cans of biscuits. Cut each biscuit into quarters.
3. Combine the white sugar and cinnamon in a gallon size ziploc bag.
4. Drop all the biscuit quarters into the bag. Shake vigorously to coat.
5. Spread the biscuit quarters evenly into a bundt pan.
6. Melt butter with brown sugar over medium heat. Once they have blended together, pour the mixture over the biscuit quarters in the bundt pan.
7. Bank for 30-40 minutes, until the crust is a deep brown on top.
8. Allow to cool 15-30 minutes before turning it over onto a plate.

Found On: The Pioneer Woman Cooks!