Strawberry Fruit Dip

• 1 8-oz. container of your favorite strawberry yogurt
• 1 cup strawberry jam
• 1 8-oz. tub of “Cool Whip”-type whipped topping (any style),thawed

1. Blend together with a spoon
2. Serve with strawberries, bananas and other fresh fruit, graham crackers, angel food cake or pound cake, or brownie squares.

Sleepin' In Omelette

• 6 onion rolls
• 1 cup grated cheddar cheese
• 1 1/2 sticks butter
• 1 8 ounce package cream cheese
• 10 eggs
• 2 cups milk
• 1/2 teaspoon dry mustard
• dash of cayenne pepper
• 1/2 teaspoon salt
• 1 teaspoon chopped chives

1. Generously butter 9 x 13 baking dish.
2. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 1/2 sticks butter into pats and place over the top.
3. Mix remaining ingredients and pour over the top of the dish.
4. Cover and refrigerate overnight.
5. The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil and continue baking at 350 for 10-15 minutes.

Found On: Pioneer Woman Cooking

Grilled Peaches

• 4 ripe medium peaches
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/4 cup dark brown sugar
• 1 to 2 pints frozen vanilla yogurt (optional)
• Suggested toppings: toasted sliced almonds

1. Cut the peaches in half and remove the pit. Slice each half in half and toss them in a bowl with the vanilla extract, almond extract, and brown sugar.
2. Set aside for 15 minutes while you preheat a grill with a medium-high heat.
3. Grill skin side down until skin is slightly charred, about 3 minutes.
4. Turn and grill on the other 2 sides until you get nice grill marks, about 1 minute on each side.
5. If you like, divide the peaches among 4 bowls and serve with the frozen yogurt and toasted almonds, if desired.

Limeade with Fresh Mint

• 1 cup of fresh lime juice (approx. 6 limes)
• ¾ cup sugar
• 1 medium bunch fresh mint, washed and torn or chopped (reserve a few sprigs for garnish)
• 7 ¼ cups water

1. In a small saucepan, bring to a boil 1 ¼ cups of water. Stir in sugar until it dissolves; add chopped mint. Reduce heat and simmer for 10 minutes or so, stirring occasionally. (The extra ¼ cup of water will boil off while simmering.) This is not an exact science. When it smells good and minty, turn off the burner and let the syrup cool, at first on the stove top, then move to fridge.
2. Juice the limes and add to pitcher. Add 6 cups of water and chill in fridge while mint syrup continues to cool.
3. When the syrup is cool, strain the mint and add to the pitcher.
4. Stir and garnish with mint leaves.
5. Pour over ice and enjoy!

Pioneer Woman's Linguine with Chicken Thighs

• Olive Oil
• 8 boneless, skinless chicken thighs, chopped into 1/2 inch pieces
• Salt
• Pepper
• 1/2 to 1 medium Onion, chopped
• 2 to 3 cloves Garlic, chopped
• 1/2 cup White Wine (or Chicken Broth)
• 2 28-ounce cans crushed tomatoes
• Pinch of Sugar
• 3 to 4 tablespoons chopped Fresh Parsley
• 8 large fresh Basil leaves, chiffonadededededed
• 1 package Linguine noodles, cooked. (Can use any pasta you’d like.)
• Fresh Parmesan Cheese, grated, in abundance

1. Boil a pot of water for the pasta. Cook linguine noodles until al dente.
2. Heat olive oil in a hot skillet, then add diced chicken thighs in single layer. Don’t stir around; just let them brown on one side. Flip over with spatula, allow to brown, then remove to separate plate.
3. In same pan, over medium heat, add onions and garlic and stir to combine. Pour in wine (or broth) then scrape bottom of pan with whisk to loosen brown bits.
4. Next, pour in crushed tomatoes, add salt, pepper, and pinch of sugar, then simmer for fifteen minutes.
5. After fifteen minutes, throw in all the cooked chicken, including its juice from the plate. Allow to simmer for fifteen more minutes. Add chopped fresh herbs at the end, then pour over cooked linguine in large bowl or platter.
6. Top with lots and lots of fresh grated Parmesan cheese.
7. Eat. Faint. Then feel grateful you’ve discovered boneless, skinless chicken thighs. Vow never to be without them again.

Found On: Pioneer Woman Cooking

Bobby Flay's Parmesan Crusted Portobello Mushrooms

• 1/3 cup grated Parmesan
• 2 tablespoons chopped fresh thyme
• Salt and coarsely ground black pepper
• 4 portobello mushrooms, cleaned and stems removed
• Olive oil, for brushing

1. Heat grill to medium-low.
2. Combine Parmesan, thyme and salt and pepper in a small bowl.
3. Brush mushrooms with oil on both sides and season with salt and pepper to taste.
4. Place the mushrooms, cap side down and cook until golden, about 4 to 5 minutes.
5. Turn over and continue grilling until soft, about 5 to 6 minutes longer.
6. When the mushrooms are cooked through, carefully divide the cheese mixture over the top of the mushrooms. Close the cover of the grill and cook until the cheese has melted.

Tuna & Chick Pea Salad

• 1 can chick peas, rained and rinsed.
• 1/3 cup finely chopped onion
• 1 stalk celery, finely chopped
• 1 teaspoon dried dillweed
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1/3 cup olive or vegetable oil
• 1/8 teaspoon salt
• Pinch of black pepper
• 1 can (6 oz) tuna, drained
• 2 small tomatoes, chopped
• Lettuce leaves

1. In a large serving bowl, combine the chickpeas, onions, celery, garlic, dillweed, and parsley. Add the vinegar, oil, salt, and pepper. Toss to blend.
2. Break up tuna into chunks and ad, with the tomatoes, to the salad. Toss gently to blend.
3. Serve on a bed of lettuce leaves.