Grandma's Cheesecake

This is a family favorite, especially during the holidays!

Crust:
2 cups graham cracker crumbs
1/4 cup sugar
3/4 stick butter, melted

Combine graham cracker crumbs, sugar and melted butter. Press into a lightly greased 9x13 baking dish and bake at 350 degrees for 10 - 12 minutes. Cool slightly.

Filling:
5 - 8oz. blocks cream cheese, softened
1 cup sugar
5 eggs, room temperature
2 tsp. vanilla

Beat cream cheese blocks in a mixer, gradually adding sugar. Add eggs one at a time, mixing well after each addition. Add vanilla and then pour over cooled crust. Bake at 300 degrees for 50 - 60 minutes. Cool for about 5 minutes before adding topping.

Topping:
3 cups sour cream
1/2 cup sugar
1 tsp. vanilla

Mix all ingredients together and then pour over partially cooled cheesecake filling. Bake at 300 degrees for 5 minutes.

White Chocolate Fruit Salad

From my cousin, Mary Ann. Her words? To die for. :o) Enjoy!

-1 large can pineapple tidbits in its own juice
-2 regular cans Lite Fruit Cocktail
-2 regular cans mandarin oranges
-1 cup lite sour cream
-12 ounce tub lite cool whip
-2 small boxes instant Jell-O White Chocolate Pudding

Drain pineapple and save 1 ½ cups juice (you may need some of the juice from other cans to make the 1 ½ cups). Mix pudding with juice in a large bowl. Mix in sour cream. Mix in cool whip. Fold in fruit. Refrigerate.

*If you use fat-free sour cream, fat-free cool whip and sugar free pudding, this will count as 3 Weight Watcher points per cup.

Cookie Salads

My sister is in love with these two recipes. What could be better than cookie SALAD?

Keebler Cookie Salad
-2 c. buttermilk
-2 (3 oz. each) pkg. instant vanilla pudding
-1 (16 oz.) Cool Whip
-1 (13 oz.) pkg. Keebler Fudge Stripe Cookies, broken into pieces

-2 small cans mandarin oranges, drained well

Mix buttermilk and puddings. Fold in Cool Whip, add oranges slices and cookie pieces. Chill and serve.

*Susie says not to add the cookie pieces until ready to serve. It keeps them crunchy, although she says this is still good the next day.

Oreo Cookie Salad

-1 (8oz) tub cool whip
-1 jar marshmallow fluff
-1 package oreo cookies, broken into pieces

Fold together and serve!

Sweet & Savory Pumpkin Dip

My new favorite! My sister-in-law whipped this up one day and it disappeared. I've made it twice since. Would be perfect on Thanksgiving as an appetizer. I'm planning on making it for my family. Can I also say for the record that I HATE pecans? The only exception is this recipe.

-1 (8oz) block cream cheese, softened
-1/2 cup pumpkin butter (Williams-Sonoma or Trader Joe's)
-4 slices bacon, cooked and crumbled
-1/2 cup chopped pecans
-3 green onions, diced

**Combine cream cheese and pumpkin butter; mix well with a whisk or fork. Stir in bacon, pecans and green onions. Serve with crackers and apple slices.

If you make this the day before, I'd hold off on adding the green onions until you're ready to serve.

Apple Cinnamon Oatmeal Bread

I doctored up a recipe I found using instant apple cinnamon oatmeal. I didn't have any, and threw in a couple of extras. My version turned out really good. I used my mom's homemade applesauce I had in the freezer. She makes the best... just chunky enough and very sweet and cinnamony.

Bread

-1/4 cup butter, softened

-1 cup sugar

-1 1/2 cups applesauce

-2 eggs

-1 tsp vanilla

-3/4 cup quick cooking oats

-1 1/2 cup all purpose flour

-1 tsp baking soda

-1 tsp cinnamon

-1/4 tsp salt

Topping

-1 tbsp quick cooking oats

-1 tsp sugar

-1 tsp cinnamon

Cream together butter and sugar. Add eggs, applesauce and vanilla and mix well. Add oatmeal, flour, baking soda, cinnamon and salt. Mix well. Pour in a loaf pan and top with more oats, sugar and cinnamon. Bake in loaf pan at 350 for 60-65 minutes.

Chili .... Hold the Beans

Chris and Mason love chili, but they hate beans. So I worked up this little beanless number and it was a hit.

3 tbsp. extra virgin olive oil
3 cloves chopped garlic
1 1/2 lbs. ground beef
2-3 tablespoons chili powder
28 oz. can of crushed tomatoes
2 cans Campbell's tomato soup
1 cup plain bread crumbs (optional)
Cumin - to taste
Salt - to taste
Pepper - to taste
Hot Sauce -to taste

Cook garlic in the olive oil over low heat. Keep an eye on it - doesn't take long. Add in ground beef and brown.

Spray Crock-Pot with non-stick cooking spray. Add beef and garlic mixture. Add all remaining ingredients except the bread crumbs. Stir well. Keep on low for about 10 hours, stirring occasionally. Add in the bread crumbs only if you like a thicker chili.

And for goodness sake - please top this with sour cream and cheese!!

Awesome Apple Pie

I can't believe no one has ever posted an apple pie recipe! I make mine with Suncrisp or Fuji apples because I like a sweeter pie. I'm only posting the filling because I know everyone has their own personal pie crust recipe. I use my Grandma Hubbs'. I'll gladly share if anyone is interested.

Apple Pie Filling:

8 cups thinly sliced peeled apples
1 1/2 cup sugar
1/3 cup all-purpose flour
2-3 tsp. ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp. salt
4 tblsp. butter or margarine
1 egg yolk
1 tbsp. water

Combine sugar, flour, cinnamon, salt and nutmeg; add to apples and toss. Pour into crust and then dot with butter. Place top crust, seal the edges and cut slits on top. Beat egg yolk and water and brush over pie. Sprinkle with extra sugar and be generous! Bake at 425 for 15 minutes. Reduce heat to 350 and bake 35-40 more minutes or until crust is golden. Serve warm ... and with vanilla bean ice cream!!

Gertrude's Cinnamon Rolls

Oh my, oh my! A sweet old lady at my mom and dad's church makes these for almost every church function. The first time I had them, I demanded the recipe. It makes A LOT of cinnamon rolls, but I just use the full recipe and freeze the ones we don't eat.

1 1/2 cup boiling water
1 1/2 cup instant potatoes (yep)

1 1/2 cup scalded milk
3-4 packages dry yeast
3 eggs
1 cup sugar
2 tsp. salt
1 cup vegetable oil
8 cups flour
cinnamon
softened butter

Whisk together the water and potato flakes.

Mix in the dry yeast and flour. Mix all the other ingredients together and add in. This requires a strong mixer!

Dust table with flour. Roll out dough. Spread butter on dough. Add sugar. Add cinnamon. Roll this sucker up and pop into the freezer to chill for about 10-15 minutes. I place mine on a parchment-lined cookie sheet.

Preheat oven to 375.

Remove dough from freezer and cut into slices. Make them as thick or thin as you want. Bake 15-20 minutes on the parchment-lined cookie sheet.

* you could also add in raisins or walnuts

Pepperoni Bread

I grew up in West Virginia, home of the pepperoni roll. Coalminers took them in their lunches. I took them in my school lunches. And as an adult, I still love them. There is a great bakery near my parents that makes pepperoni rolls and my parents ship them to us by the dozen. Since I'll never get that recipe, I've tried my own variations. I refuse to make my own dough (that is probably the secret!) so these are fairly simple.

1 can refrigerated French bread dough
1 package sliced provolone cheese
sliced pepperoni
1 clove mashed garlic
4 tbsp. melted butter

Preheat oven to 350. Spray cookie sheet.

Unroll dough and flatten slightly. Spread on half the butter with a pastry brush. Spread mashed garlic. Add cheese slices. Add pepperoni. Roll up the dough like you would a pumpkin roll. Cut a few slits on top of the roll. Bake 25-30 minutes until golden brown. Add the rest of the melted butter on top (makes it glisten). Let it stand for about 10 minutes before trying to slice it.

SECOND VERSION

1 can biscuits (I use Pillsbury butter flavored - DO NOT USE THE LAYERED KIND)
1 bag shredded mozzarella or provolone cheese
pepperoni
* marinara sauce

Preheat oven to 400. Spray 8x8 glass dish and set aside.

Flatten each biscuit with your hands. Top with cheese and then add a few slices of pepperoni. Pull the dough around the filling and pinch the edges to form a ball. Place the balls in the dish ... they'll be a little snug.

Bake about 10 minutes until light golden brown. Then cover with foil and bake another 5-10 minutes.

* You can serve these warm and with marinara if you like. You could also add sauce into the dough, but that's not how we "roll" in West Virginia!!

Pumpkin Dip

I love all things pumpkin. But when you get to dip cookies and apples in all things pumpkin, it's even better. This is a unique take on a pumpkin dessert. It's great with low-fat cream cheese; that's usually how I've always made it.

-1 (15 oz) can pumpkin puree

-2 (7 oz) marshmallow fluff

-1 (8 oz) package cream cheese, softened

-pumpkin pie spice to taste ( I like A LOT! )

Use an electric mixer to mix the pumpkin and softened cream cheese together. Fold in fluff and pumpkin pie spice. Serve with ginger snaps, molasses cookies or vanilla wafers, apple and pear slices.

Baked Brie with Mango Chutney

Oh, mama. That's just about all there is to say about this appetizer. Or, if you're me... dinner.

-1 large wheel brie cheese (use double cream)
-1/2 bottle mango chutney
-Curry powder

Preheat oven to 350. Place brie in a baking dish and sprinkle with curry powder. Use as much as you'd like - I used a lot. Pour chutney over top and bake for about 25 minutes until cheese inside the rind is completely melted. Serve with apples, crackers or sliced French bread.

Chicken Carbonara

Every time I make this dish, Chris says he would marry me all over again. It's darn delicious. Oh the rich and creamy sauce is to die for! Quite a bit of prep, but TOTALLY worth it. And it feeds an army. You could cut the recipe in half, but I like to make it all at once, and freeze the other half in a separate casserole dish.

Chicken:
1 cup EVOO
1 cup hot water
1 tablespoon Italian seasoning
1 tablespoon chopped garlic
2 lbs boneless chicken strips
1/4 cup crumbled bacon

Sauce:
1 cup butter (yep, a whole cup!)
1 1/2 teaspoons chopped garlic
3 tablespoons crumbled bacon
3 tablespoons flour
1 cup grated parmesan cheese
4 cups heavy cream
4 cups milk
1/2 teaspoon black pepper
1/2 teaspoon salt

Topping:
3 tablespoons romano cheese
3 tablespoons parmesan cheese
1 3/4 cups shredded mozzarella cheese
1/2 cup breadcrumbs (panko are the best here)
1 1/2 teaspoons chopped garlic
1 1/2 tablespoons melted butter

2 lbs. cooked pasta (thicker noodle - linguine, fettucine)

Preheat oven to 350ºF.

Whisk extra virgin olive oil together with hot water, seasoning and chopped garlic. Add the chicken strips. Cover and refrigerate for at least 30 minutes.

Melt butter in an extra large skillet/saucepan (you'll be adding in the pasta and chicken later) over medium heat. Add garlic and bacon. Sauté for 5 minutes, stirring constantly.

Add flour, Parmesan cheese, heavy cream, milk, pepper and salt. Use a whisk to whip all ingredients together. Bring to a boil. Reduce heat to low and allow to simmer.

Combine Romano, Parmesan, mozzarella, breadcrumbs, chopped garlic, melted butter in a mixing bowl. Stir until well blended. Set aside.

Preheat skillet. Add chicken mixture to pan. Add garlic and bacon. Cook chicken on both sides.

Add chicken (oil and all) to the cream sauce. Stir until well blended. Add in cooked pasta. Place in greased 9x13 glass dish.

Evenly distribute topping over chicken. Place in broiler until top is golden brown (just a few minutes).

Serve immediately, enjoy and then go hibernate!

Shredded Buffalo Chicken

Football season is upon us. And I have a new crowd-pleasing crockpot favorite. I love the taste of buffalo chicken, but those of you who know me know I can't eat meat off the bone. (Yuck.) This chicken is great on wrap or sandwiches with a little shredded cheddar, but would also be great on a buffalo chicken pizza, even nachos. And no deep-fat frying!

-4 boneless, skinless, uncooked chicken breasts
-1 bottle wing sauce
-1 packet ranch dressing mix
-2 tbsp butter

Place chicken in crockpot. Whisk together wing sauce and ranch dressing mix; pour over chicken. Cook on low 6-8 hours. Add butter to the sauce, and use two forks to shred the chicken. Don't be tempted to skip the butter, as I was. It gives the sauce a really nice texture. So good!!

Lemon Cream Chicken Pasta

Rob told me this tastes like something he'd order at Macaroni Grill. This might be the highest compliment he's ever paid my cooking. (Yes, around here Macaroni Grill is haute cuisine. :o) Don't judge, we don't get out much.)

I made this dinner for my mother-in-law for her birthday. It's easy enough for a weeknight dinner, but tastes like a "special occasion" meal.

-1 (8 oz) box penne pasta
-3 boneless, skinless chicken breasts, cooked and chopped (see below for how I prepare mine.)
-2 (14.5 oz) cans chicken broth
-1 cup heavy cream
-zest of one large lemon (zest before you juice it)
-juice of one large lemon, about 1/4 cup
-1 tsp garlic powder
-fresh cracked pepper to taste
-grated Parmesan cheese
-fresh chopped parsley

Bring chicken broth, garlic powder and pepper to a boil. Add lemon juice and pasta. Cover and simmer until all the liquid is gone, about 20-25 minutes, stirring occasionally*. Remove from heat, add chicken and stir in cream and lemon zest. Heat through, about 5 minutes. Top with grated parmesan cheese.

*You may fear soggy pasta boiling it this long. I certainly feared it. But, the pasta just tasted really darn good and was the perfect texture. I used Barilla Plus; our fav.

I think this would also be great with roasted grape tomatoes or roasted asparagus stirred right into the pasta. Will try that next time.

Chicken, Broccoli & Cheese Bake

Easy, healthy and yummy. This casserole makes the perfect weeknight meal because it is so quick to put together. Our beloved Jen made this one night and I've been hooked ever since. Ellie loves this meal, too, especially since it has "trees" in it. (Trees are codeword for broccoli around here.) Enjoy!

-1 box Stovetop cornbread stuffing
-3 boneless, skinless chicken breasts, cooked & cubed (I sprinkle mine with garlic salt, pepper and a little olive oil, cover and bake at 375 for 30 minutes.)
-2 cups fresh broccoli florets
-1 can cream of chicken soup
-1/3 cup sour cream
-2 cups cheddar cheese
-fresh cracked pepper

Prepare stuffing according to package directions. In a large bowl, mix together soup, sour cream and pepper. Stir in broccoli and chicken. Pour into a 2-quart baking dish and top with stuffing. Baked, covered, at 375 for 20 minutes. Remove cover, top with cheese and bake an additional 10 minutes until cheese is melted and bubbly. Yum, yum!

Pumpkin French Toast Bake

Fall is upon us and that means let the pumpkin recipes commence! I know most people are still stuck on grilling and summer fun, but fall is my favorite time of year to cook and bake. This breakfast bake is yummy... posting it for my sister so she can make it for her "Tears & Cheers" back-to-school moms-only breakfast party. Enjoy!

-12 oz brown sugar & honey breakfast sausage links (could also use crumbled sausage)
-12 eggs
-1 (30 oz) can pumpkin pie filling
-1 (12 oz) can evaporated milk
-1 tsp cinnamon
-1 tsp vanilla
-15 slices white bread, cubed
-confectioners' sugar
-maple syrup

Cook sausage according to package directions. Cool slightly; if using links, cut into 1/4 inch slices. In a very large bowl, whisk eggs, pie filling, milk, cinnamon and vanilla. Add sausage and bread, stir to coat. Transfer to a greased 13x9 baking dish. Bake uncovered at 35o for 35-40 minutes or until a knife inserted into the center comes out clean. Dust with confectioners' sugar. Serve with syrup.

Makes 12 servings.

Beef Stew

I usually don't make stews or soups in the summer, but I've been trying to do cooking on Sunday so that I have quick to heat meals during the week. This is an easy Crock Pot to have on hand.

1 lb. stew meat
2 TBSP flour
2 TBSP vegetable oil
3-4 medium sized potatoes, chopped
1 cup frozen corn
1 cup green beans (frozen or canned)
1 cup carrots
2 cups vegetable juice
1 cup water
1 tsp. Worcestershire sauce
1/4 tsp. crushed marjoram
1/4 tsp. dried oregano
salt and pepper to taste

Place stew meat in a plastic bag and add flour, toss well. Heat oil in a pan and brown flour covered meat, half at time in pan. Place browned meat, potatoes, corn, beans and carrots in Crock Pot.

Mix together vegetable juice, water, Worcestershire sauce, marjoram, oregano and salt and pepper together. Pour over meat and vegetables.

Cook on high for 5 hours or on low for 9 hours.

Pasta Salad with Sun-Dried Tomatoes

This is one of our favorite recipes from Barefoot Contessa. We make this a lot in the summer! Enjoy!

1 lb. fusilli (spirals) pasta (I get the tri-colored fusilli)
Kosher salt
Olive oil
1 package grape tomatoes, halved
1 can black olives, halved
1 lb. pound fresh mozzarella, diced
6 sun-dried tomatoes in oil, drained and chopped
1 cup grated Parmesan
1 cup fresh basil, julienned

For the Dressing:
10 sun-dried tomatoes in oil, drained
1/4 cup red wine vinegar
3/4 cup olive oil
2 garlic cloves, diced
2 tsp capers, drained
2 tsp kosher salt
1 tsp black pepper

Cook the pasta in a large pot of boiling salted water with a splash of olive oil to keep it from sticking together. Drain well and allow to cool.

Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.

For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt and pepper in a food processor until almost smooth.

Pour the dressing over the pasta, sprinkle with the Parmesan and basil and toss well.

Twice Baked Potatoes

I gave these a try last month when we had my family over for dinner. The recipe is inspired by my aunt Cindy. She insists the cream cheese makes them creamy. Enjoy!

6 baking potatoes
olive oil
kosher salt
6 TBSP butter
1/4 cup milk
6 oz. cream cheese, cubed
1/4 cup sour cream
paprika

Scrub potatoes and poke holes in them with a fork. Rub potatoes with olive oil and kosher salt. Bake at 375 degrees for one hour or until potatoes are tender. Cool slightly.

Cut a thin slice off the top of each potato and scoop out filling and place in a mixing bowl. Beat potato filling, butter, milk, cream cheese, sour cream and salt and pepper to taste. Scoop potato mixture back into potato shells and sprinkle with paprika.

Place potatoes on baking sheet and bake at 350 degrees for 20 - 30 minutes.

Chicken Soft Tacos

Shocking, I know. A Mexican-inspired dish... from me! Seriously, what is my problem? I can't get enough. Anyway... my boss gave me a bunch of fresh jalapenos from her garden. I picked a bunch of fresh cilantro from mine. What to do, what to do...? I took a look in my cabinet and threw this together tonight. It was pretty good!

2 or 3 boneless, skinless chicken breasts

1 can Rotel tomatoes with green chiles

2 cloves garlic

1 jalapeno, diced (I left half the seeds in for some heat)

juice of 1/2 a lime

flour tortillas

olive oil

salt & pepper

Heat oil in a saute pan over medium-high heat. Season chicken with salt & pepper and sear on both sides. Lower heat, add tomatoes, garlic and jalapeno. Cover. Simmer for about 15 minutes until chicken is cooked through. Remove chicken; shred and chop. Add back to the tomatoes, squeeze lime over. Serve in warm tortillas. Top with lettuce, cheese, cilantro, black beans, sour cream and whatever else you like!

Restaurant-Style Salsa

Amending this to include a few more ingredients... makes a good one even better! This is closer to the Pioneer Woman's salsa. I leave out the garlic that she includes.

**

This salsa tastes just like what you would find in a restaurant. I like it because it tastes completely fresh, but uses canned tomatoes. So you can make it all year round! My friend Kerry shared this recipe with me years ago and I've made it regularly ever since.


-1 (28 oz) can whole, peeled tomatoes, undrained
-2 (10 oz) cans Rotel tomatoes with green chiles, drained
-1/4 small white onion
-1 cup fresh cilantro
-1 jalapeno (keep the seeds in for heat)
-1/4 tsp sugar
-1/4 tsp salt
-1/4 tsp cumin
-juice of one lime

Throw all ingredients in your food processor and let 'er rip. I like my salsa pretty smooth, but you could leave it a little chunkier if that's how you roll. ENJOY!

Carolina Pork BBQ

We're having these sandwiches for dinner tonight with corn on the cob and salad. The sauce is not tomato-based, and is spicy and sweet. The house smells yummy. The sauce is very vinegary, so if you're not a huge fan, cut the amount of vinegar a bit.

Pork:

-3-4 lb pork tenderloin roast

-2 tbsp minced garlic

-1 (15 oz.) can chicken broth

-fresh cracked pepper to taste

Stir together chicken broth and 1 tbsp garlic in the crockpot. Add roast. Top with the rest of the garlic and fresh cracked pepper. Cook on low 6-8 hours. When meat is done, remove from the crockpot and shred with two forks. Top with the BBQ sauce.

BBQ Sauce:

-1 (16 oz) bottle apple cider vinegar

-1/4 cup packed light brown sugar

-2 tbsp kosher salt

-1/2 tbsp cayenne pepper

-1/2 tbsp crushed red pepper flakes

-1/4 tbsp hot pepper sauce

In a small bowl, whisk together all ingredients. Let stand 3 hours so everything incorporates. Whisk well before pouring over shredded pork.

Mary's Guacamole

"I never liked avocados, until someone told me how fattenening they were." - Paula Deen

I spent 34 years turning my nose up at guacamole. I thought it looked gross, tasted gross and had a gross texture. What I realize now is that I was eating the WRONG guacamole. My friend Mary made this for a girls' night one time, and just to be polite, because she's my friend and all, I tried it. Then I ate the rest of the bowl!!! She was kind enough to share her recipe. I've had it for dinner twice this week. Enjoy... I DO! And thank goodness I've come to my senses about guacamole.

For every 1 avocado you use, add:

-juice of 1/2 lime

-sprinkling of kosher salt

-fresh cracked pepper to taste

-1 clove garlic

Because I am obsessed, I add:

-1 tbsp or so fresh chopped cilantro

-1/2 cup or so fresh chopped grape tomatoes

I use a potato masher to mash the top four ingredients together, then gently stir in the cilantro and grape tomatoes.

Blueberry Pancakes

Tried this recipe for the first time today and it was a hit! Ellie and I love blueberry pancakes. Rob likes his plain. So, I throw his on the griddle and then fold the blueberries into the rest of the batter. I served with bacon... a classic favorite!

-1 1/2 cups all-purpose flour

-1 1/4 tsp baking powder

-1 1/2 tsp sugar

-1/2 tsp salt

-1/2 tbsp melted butter

-1 egg

-1 cup milk

-1/2 cup fresh blueberries (frozen would work, too, I guess)

In a medium bowl, sift together flour, baking powder and sugar. In a small bowl, beat together egg and milk. Stir in to flour mixture. Add melted butter and stir until there are no lumps, being careful not to overbeat. Fold in blueberries and griddle 'em up!

Serve with warm maple syrup. Enjoy!

Soft Taco Casserole

I must say that next to Maryland seafood, Mexican grub is my favorite. Give me some chips & salsa, a messy burrito and a margarita to wash it all down and I'm a happy lady. I make Mexican food every year on Cinco de Mayo and tried this recipe the other night. It is pretty basic and to be honest, I wasn't expecting it to be very good. But, Rob and I agreed, it's a keeper! Even Ellie kept asking for "ah-bite?"

I used all lower-fat ingredients and it turned out perfect.

-1 pound ground beef

-6 flour tortillas (medium sized - I used Mission low-carb)

-1 medium onion, chopped

-2 cups salsa

-1 can black beans, drained and rinsed

-1 cup sour cream

-2 cups taco-flavored cheese

Preheat oven to 400 degrees. Brown ground beef with the onion, drain. Mix together with black beans, taco seasoning and salsa. Stir in sour cream. Spray the bottom of a 9x13 glass pan with cooking spray. Line with 3 tortillas. Top with half of the beef mixture and half the cheese. Repeat. Cover the pan with foil and bake for 35 minutes or until cheese is melted and bubbly.

Serve as is, or top with shredded lettuce, chopped tomatoes, chopped cilantro, hot sauce and extra sour cream.

Black Bean & Corn Salsa

A few years ago, my friend Abby brought this into the Governor's office with tortilla chips and I've been making it every spring/summer since. Hallie makes a similar version and serves it as a side dish. It is also great on top of grilled chicken or fish. Really, you could put whatever vegetables you like in it. It's a lot of chopping, but very worth it in the end. This salsa is also always better the second day.

-1 can of yellow corn, drained (I guess you could use frozen)

-1 can black beans, rinsed and drained

-1 red pepper, diced fine

-1 orange pepper, diced fine

-2 or 3 jalapenos, diced fine (leave the seeds if you want some heat)

-1 small red onion, diced fine

-1 pkg cherry tomatoes, cut in quarters or halves

-1 bunch of cilantro, chopped

-juice of 1 or 2 limes

-salt and pepper to taste

Dice everything and combine in a large bowl. Chill and serve. This feeds and army! I have also started zesting the limes and adding that as well. YUM!

Hop, Skip and Go Naked

This summertime yum comes courtesy of my sister and has three very basic but essential ingredients.

Hop: Beer
Skip: Lemonade

Go Naked: Vodka

Use one can of frozen lemonade (use pink if you want to make it girly!) Fill the can with vodka. Add one can or bottle of beer. Mix together or blend and serve over more ice. Double, triple, or quadruple the recipe depending on how naked you want to get!

My Mom's Margaritas

When the weather gets warmer, all Rob and I want to do is fire up the grill and bust out the blender for some yummy margaritas. We made these tonight. My mom's recipe is the best I've ever tried, even better than any Mexican restaurant I've ever been to. Most of them use a mix. Blech.

1 can frozen limeade
1 can (or 3/4, depending on how strong you like them) tequila (use the limeade can)
1/2 can triple sec
juice of two fresh limes
ice

Combine first four ingredients in your blender; cover with enough ice to fill the blender. Then, let 'er rip!! My mom serves hers with lime-flavored salt-rimmed glasses. She found this in a shop somewhere, but as also made it by combining lime zest with coarse salt. Rub lime around your margarita glass then dip into the salt.

My mom says these are also great if you can find lime sorbet... NOT sherbert. It's hard to find. Use that instead of the limeade if you can.

Cheers... and invite me over if you're making these!

Coconut Creme Cake

This recipe comes courtesy of Jennifer in my office. We all kind of go crazy when she brings this in. Perfect for Easter. My mom is going to make it for our family. Enjoy!

1 box yellow cake mix, prepared according to package directions

1 can sweetened condensed milk

1 can creme of coconut (found in the mixed drinks aisle)

1 tub Cool Whip

optional - mandarin oranges, pineapple, almonds, coconut

Bake cake as directed. When cool, use the handle of a wooden/resin spoon to poke holes all over the cake. Pour the condensed milk over the cake, allowing it to settle into the holes. Follow with the creme of coconut. Frost the cake with Cool Whip. Dress it up however you like.

Buffalo Chicken Rolls

Since we all seem to love the taste of buffalo chicken, here's another take on some spicy goodness. Enjoy!

4 skinless, boneless chicken breast halves, pounded flat
1/2 cup melted butter
1 cup hot sauce
1/2 cup sharp cheddar or provolone cheese (or whatever cheese you like)

Place chicken breasts in a plastic bag. Mix together the hot sauce and melted butter and add to the chicken, tossing to coat. Refrigerate 15 to 20 minutes.

Preheat the oven to 400 degrees. Remove chicken breasts from the hot sauce, and place 1 tablespoon of cheese in the center of each one. Roll up, and secure with a toothpick. Place seam side down in a glass baking dish. Pour hot sauce marinade over the chicken. Cover and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the oven to 450 degrees, and place the chicken 8 inches from the heat. Garnish with remaining cheese and bake for another 5 minutes, uncovered, until browned.

Remove toothpicks, and serve with ranch or blue cheese dressing for dipping.

Italian Macaroni and Cheese

I make a lot of macaroni and cheese. But sometimes I get bored with the traditional stuff so this is a great alternative. The tri-color pasta is just for the color since its an Italian dish, but you could use whatever you like.

1 lb. tri-color pasta

1/2 pt. heavy cream

1 cup (4 oz.) freshly grated Parmesan

3/4 cup ricotta

1 tsp. salt

1/4 tsp. white pepper

1/4 cup Panko bread crumbs

2 tsp. Italian seasoning

1/2 cup melted butter

In a large pot bring 6 cups of water to a boil. Cook pasta 2-3 minutes less than package directions. Drain well.

Combine cream, 3 oz. of the Parmesan, ricotta cheese, salt and pepper. Toss with pasta to coat evenly. Place in sprayed 8x8 dish. Combine bread crumbs, Italian seasoning, remaining 1 oz. of Parmesan and melted butter. Sprinkle topping over pasta.

Bake at 425 for 10-15 minutes, until the pasta is hot and bubbling and the edges begin to brown. Do not overbake or cheese sauce may begin to separate.

* I've done this with regular bread crumbs too - but the Panko work much better.

Corned Beef & Cabbage Chowder

My sister's recipe. Perfect for your leftovers! Happy St. Patty's Day!!

2 cups corned beef brisket, diced
2 cups leftover cabbage, chopped
2 cups potatoes, cooked & diced
1 can cream of celery soup
1 cup milk

Bring all ingredients to a simmer for 30 minutes and serve.

Sloppy Joe's

Ever since Gretchen posted on her blog that Cooper wouldn't eat his Sloppy Joe, I have had a craving. This is on the menu tonight. Here's the recipe I use. It's about as traditional as you can get. It's great with ground turkey, too.

1 lb lean ground beef

1 cup ketchup

3 tsp Worchestire sauce

1 1/2 tsp minced garlic

1/2 tsp onion powder

2 tbsp brown sugar

2 tsp yellow or spicy mustard

1/2 tsp salt

3 tbsp water - more if you need it to thin the sauce

I make the sauce up ahead of time to let the flavors blend together. When you're ready, brown the ground beef and drain. Pour sauce and let simmer about 30 minutes. Serve on sandwich buns.

No Bakes

Gomez asks me to make these for her all the time! They're sooo good and they're the only cookies I make that don't require the oven!

2 1/2 cups sugar
4 tablespoons cocoa
(I use Hershey's)
1/2 cup butter
1/2 cup whole milk
3 cups instant oatmeal
1 tablespoon peanut butter

Over medium heat, bring the first four ingredients to a rolling boil, stirring constantly. Cook one minute. DO NOT overcook after boil starts.

Remove from heat and stir in peanut butter. Add oats. Mix and then drop on wax paper by rounded teaspoon.

Let harden but then place in air-tight container as soon as possible. They should be shiny.

8 Layer Mexican Dip

This was my friend JoAnn's signature dish. She took it everywhere. JoAnn was the daughter of my Aunt Sally (my parents' dear friend) and she died a few years ago after a battle with breast cancer. She was 29 years old.

Layer One - 1 lb. cooked ground beef
Layer Two - 1 can warmed refried beans
Layer Three - 1 jar salsa
Layer Four - 1 bag shredded taco cheese
Layer Five - 1 tub sour cream
Layer Six - shredded lettuce (about 1/2 head)
Layer Seven - 1 jar green olives (chopped)
Layer Eight - 1 small can dice tomatoes

Assemble in a large trifle or a large glass dish. Serve with nacho chips.

Chicken Bacon Wraps

I can't remember where I got this little recipe, but these sure are good! I've made them for a few get-togethers over the years and they always get rave reviews. And you can't get any simpler on the ingredients.

4-5 chicken breasts
1 pound sliced bacon
2/3 cup brown sugar
2 tablespoons chili powder

Preheat oven to 350. Line a cookie sheet with foil and spray.

Cut chicken into 1-inch cubes. Cut each bacon slice into thirds (I just do the whole package at once). Wrap each chicken cube with bacon and secure with a wooden toothpick.

Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture - covering more of the chicken than the bacon. Place on cookie sheet and bake 30-35 minutes or until bacon is crisp.

Swiss Cheese Fondue

Since we all like The Melting Pot so much, I figured we needed a good fondue recipe on here. I love this and it's very simple to make. I prefer the swiss to the gruyere but you can do whatever you want.

1 clove garlic, peeled and crushed
1 1/2 cups white wine
1 tablespoon lemon juice
1 lb. gruyere or swiss cheese, cubed
1 tablespoon corn starch
dash of grated nutmeg

Rub a large saucepan and a fondue pot with the garlic clove.

Add the white wine to the saucepan and bring to a simmer. Stir in the lemon juice.

Toss the cheese cubes with the cornstarch, coating the cheese well. Start slowly, adding the cheese to the simmering wine, stirring constantly. Do not let the mixture boil. Add the nutmeg and continue stirring until the texture is smooth.

Pour the mixture into a fondue pot. Serve with cubes of French bread, sliced apples and vegetables (well ... we don't usually use these :).

Peanut Butter Coffee Cake

Next to zuchinni bread, this is Chris' favorite dessert. I make it at least twice a month. Funny thing ... this recipe originally came from Missy. She made it and brought it to the station years ago. I asked for the recipe and have made it dozens of times since but she never makes it. In fact, she had forgotten all about it until I showed her the recipe last week!

1/4 cup all-purpose flour

1/4 cup brown sugar

2 tablespoons peanut butter

1 tablespoon softened butter

1/4 cup chocolate chips

1/4 cup peanut butter

2 tablespoons softened butter

1 cup all-purpose flour

1/2 brown sugar

1/2 cup milk

1 egg

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup chocolate chips

Grease an 8x8x2 baking pan and set aside. For streusel topping, in a small bowl combine the 1/4 cup flour, the 1/4 cup brown sugar, the 2 tablespoons peanut butter and the 1 tablespoon softened butter. Stir together until crumbly (may need to use your hands here). Stir in 1/4 chocolate chips and set aside.

In a large mixing bowl beat the 1/4 peanut butter and the 2 tablespoons softened butter with an electric mixer for 30 seconds or until combined.

Add about half of the one cup flour, the 1/2 cup brown sugar, half of the milk, the egg, baking powder, baking soda and salt. Beat on low speed until thoroughly combined, scraping the side of the bowl constantly. Add the remaining flour and milk. Beat on low speed until combined. Stir in 1/4 of the chocolate chips.

Spread batter evenly in prepared pan. Sprinkle with streusel topping. Bake in a 375 oven for 25-30 minutes or until a wooden toothpick inserted near the center comes out clean. ** I always cover mine with foil after about 10-15 minutes since this tends to brown fast. **

Cool 15 minutes and cut into squares. Serve warm.

* Don't skimp on the chocolate chips (why would you?!). I actually use more than the recipe calls for.

Happy Cake

You guys know me. If my dessert doesn't have chocolate in it, it's not worth the calories. There are very few exceptions to this rule, but this cake is one of them. My mom makes this and I've been craving it lately. Perfect for Easter if you're looking for a dessert to serve.

1 (18.25 ounce) package yellow cake mix
3 egg whites
1 (11 oz) can mandarin orange segments
1 (8 oz) container frozen whipped topping, thawed
1 (20 oz) can crushed pineapple with juice
1 (3.5 oz) package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour a 9x13 inch pan.

In a large bowl, combine cake mix, egg whites and mandarin oranges with juice. Beat until smooth. Pour batter into prepared pan.

Bake in the preheated oven for 30 to 32 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the topping: In a large bowl, beat together whipped topping, drained pineapple and dry pudding mix until blended. Spread on cake.

**Update 04/09/09 -- This recipe has been corrected from what I originally posted. My mom was in FL all winter and didn't have her cookbooks. When I sent her the one with the oil, she said she thought it looked right. My sister corrected me. ;o) This cake is AMAZING, I hope you try it.

Buffalo Chicken Dip

This recipe comes from Gomez's sister Natalie. The first time I had it, I fell in love! But be warned .. it's HOT!

2 big cans of Chunk White Chicken

(or about 4 diced chicken breasts)
1 cup ranch dressing
1 cup Frank’s Red Hot Wing Sauce
2 8oz. pkgs. softened cream cheese
1 bag shredded cheddar cheese
(I used sharp cheddar)

Preheat oven to 350 degrees.

Spread softened cream cheese on bottom of baking dish.

Mix the drained chicken, buffalo sauce and ranch all together. Pour mixture over cream cheese and bake for approx 30 minutes. Remove from oven and stir cream cheese and chicken mixture all together.

Sprinkle shredded cheese on top and bake an additional 5-10 minutes or until cheese is melted.

Serve with tortilla chips. (I love those Scoops)

I've found that this tastes better the longer it sits. Eating it right out of the oven wasn't as good as an hour or two later. But either way - damn delicious!

Mini Pizza Meatloafs

These are perfect portion controlled pieces of heaven. Comfort food that won't blow the diet... my favorite kind of meal!

1 1/2 pounds ground turkey or beef
1 egg
1/2 cup pizza sauce
1/4 cup Italian-seasoned bread crumbs
1 1/2 cups mozzarella cheese
1/2 tsp Italian seasoning
salt & pepper to taste

Preheat oven to 375. Spray a 12-cup muffin tin with cooking spray.

In a large bowl, combine the egg, pizza sauce, bread crumbs, salt & pepper, and Italian seasoning. Add meat and mix well. Divide among greased muffin cups; press onto the bottom and up the sides. Fill the center with cheese.

Bake for 15-18 minutes, until meat is cooked through. Serve with additional pizza sauce.

These also freeze great for a quick anytime dinner. YUM!

Shrimp & Wild Rice Casserole

This is on the menu tonight at our house. It's originally a Paula Deen recipe, modified by Dannie to my brother's tastes. As for my Rob, he's a self-proclaimed "shrimp eater" so I'm sure he'll love it. Dannie says the leftovers are fabulous and recommends doubling the recipe and using a 9x13 pan, so that's how we'll roll tonight.

We're watching our waistlines around here, so I plan on modifying this with low-fat ingredients and cutting out the butter. I know, I know... where's the fun in that? :o)

1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup
2 cups grated sharp Cheddar
Salt and pepper

Cook the rice according to package directions minus 1/4 cup water. Drain and cool. Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside. Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.

Preheat oven to 325 degrees F. In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.

Drunken Pups

My mom's recipe. I am making these tomorrow for the SuperBowl. I love snacks you can just throw together and forget. Hooray for crockpots!

2 pkgs Lil Smokies
1 1/2 cups ketchup
1/2 cup bourbon
1/2 cup water
1/2 cup firmly packed brown sugar
1 onion, chopped

Mix ketchup, bourbon, water and sugar together. Place Lil Smokies in the crockpot and pour sauce over top. Stir in onions. Cook on low 4-6 hours.

You can also do this with cut up hot dogs. Then they'd be Drunken Dogs. :o)

Black Bean Burritos

I wasn't sure how this recipe would turn out, but I tried it anyway and it was absolutely delish! We served Mo's lime grilled shrimp on the side and a big salad with Hallie's Mexican salad dressing. Really yummy meal and healthy, too! Enjoy.

1 can black beans, drained and rinsed

1 red bell pepper, diced

1 small onion, diced

1/4 cup frozen corn

3 tbsp reduced fat cream cheese

1 tbsp olive oil

1 tsp minced garlic

1/2 - 1 tsp crushed red pepper flakes

1/2 tsp salt

1/4 cup fresh chopped cilantro

whole wheat tortillas

Preheat oven to 350. Wrap tortillas in foil and heat until just warm.

Heat oil in a large skillet over medium-high heat. Saute onion, bell pepper, garlic and crushed red pepper flakes for about two minutes. Add black beans and cook for about 5 minutes. Add corn, salt and cream cheese. Stir together until combined and cream cheese is melted. Remove from heat. Stir in fresh cilantro and serve in warm tortillas.

Spinach Stuffed Shells

I'm sure everyone has a good recipe for stuffed shells, but I just made these tonight and wanted to share. I make it with low-fat ricotta cheese and 2% mozzarella to make it a little more figure friendly. This is a great way to get spinach in kids, I'm learning! :o) E loves these.

1 box jumbo shells

2 cups marinara sauce (I use Shana's recipe for meat sauce)

10 oz. box frozen spinach, thawed and water squeezed out

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

3 cloves garlic, minced

1 egg

1/2 tsp dried oregano

salt and pepper to taste

Cook shells according to package directions; be sure to leave al dente. Drain and rinse with cold water. Mix together spinach, ricotta, parmesan, garlic, egg, oregano, salt and pepper.

Preheat oven to 350. Spray bottom of a 13x9 inch baking dish with cooking spray. Spoon spinach and cheese mixture into shells and place in bottom of the dish. Pour sauce over shells and top with cheese. Bake for 35 minutes until cheese is melty and sauce is bubbly.

Turkey Meatloaf

I have never made a meatloaf before trying this recipe. I searched for a lot of different turkey meatloaf recipes and combined some things of each in developing this recipe. This meatloaf came out really moist and the best part it is low-cal and low-fat!

1/2 cup shredded zucchini
1/2 tsp. salt
1-1/4 lbs. ground turkey
1/4 tsp. salt
2 garlic cloves, minced
1 large egg, lightly beaten
2 TBSP tomato paste
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 cup Italian-seasoned bread crumbs
1 - 8 oz. can tomato sauce

Shred zucchini and mix with 1/2 tsp. salt. Let zucchini and salt mixture drain from a strainer for up to 30 minutes, then press out remaining water.

Combine turkey, zucchini, salt, garlic, egg, tomato paste, basil, oregano and bread crumbs in a large mixing bowl. Grease a loaf pan with cooking spray. Shape meatloaf in pan and top with tomato sauce. Bake at 375 degrees for 45-50 minutes.

Turkey Chili Mac

I found this recipe in one of my low-fat cookbooks and decided to give it a try. I modified it a bit to our tastes and Matt and I both enjoyed it. It's easy to make and great on a cold night when you want something hearty but don't want all the calories!

1 cup uncooked elbow macaroni

1 lb. ground turkey

3 garlic cloves, minced

1 tsp. chili powder

1/2 tsp. black pepper

1/2 tsp. ground cumin

1/2 tsp. allspice

1/4 tsp. coriander

1/4 tsp. salt

1 - 16 oz. can chili beans

1 - 14.5 oz. can crushed tomatoes

1 - 8 oz. can tomato sauce

3/4 cup reduced fat cheddar cheese

Cook pasta and drain. While pasta cooks, heat a Dutch oven or large pot over medium-high heat. Add turkey and next seven ingredients. Cook until turkey is browned. Add cooked pasta, beans, tomatoes and tomato sauce. Cook until heated through. Sprinkle evenly with cheese.

Tomato Basil Soup

It's such a cold, yucky day... and we're supposed to get snow. So I thought I'd make a big pot of homemade soup for lunch and to freeze. I just kind of threw this together using what I had on hand and it turned out really good, so I thought I'd share.

• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can tomato puree
• 1 cup half and half
• 2 cups water
• 1 tbsp olive oil
• 2 tsp minced garlic
• 1 tsp crushed red pepper
• 2 tbsp dried onion
• 2 tsp chicken bouillon granules
• 1 tbsp sugar
• 1 tbsp kosher salt
• 2 tbsp freeze-dried basil*
• 1 bay leaf

In a large soup pot or dutch oven, heat olive oil over medium heat. Add crushed red pepper, garlic and dried onion. Sautee to infuse the oil with flavor. Add tomatoes, water, chicken bouillon granules, sugar and salt; bring to a gentle boil. Simmer 10 minutes. Turn off heat and stir in basil and half & half.

*I use freeze-dried basil. It reconstitutes to "real" basil when added to liquid. I'm not sure how regular dried basil would be in this recipe; but fresh would be great.

Pink Cloud

This is my sister's recipe. Ellie loves it, of course! Makes a great breakfast or snack.

1 (15 oz) can crushed pineapple
1 pkg strawberry Jell-O (I use sugar free)
1 (16 oz) container low-fat cottage cheese
1 (8oz) container Cool Whip (use regular, it makes all the difference. Fat free, Lite and Sugar Free could make it runny.)

In a small saucepan, mix pineapple and Jell-O powder together. Bring to a rolling boil. Turn off heat and allow to come to room temp. Stir in cottage cheese. Gently fold in Cool Whip and refrigerate for several hours before serving.

*Tip: Once the pineapple mixture cools, I thoroughly drain every bit of the juice off. I also drain the cottage cheese as much as possible before stirring it in to the pineapple mixutre. I find doing this makes the texture really fluffy. Otherwise it could get a little runny.

Easy Pudding Pie

Today is Matt's birthday and he doesn't like cake. So, I have to be creative with a dessert for him on his birthday. This year, I made him this easy pudding pie. I used lemon pudding (Matt's favorite) but you can use your favorite pudding flavor mix. Enjoy!

2 pkgs. instant pudding mix
2 cups milk
8 oz. pkg. Cool Whip
graham cracker pie crust

Whisk together pudding mix and milk. Spread 1-1/2 cups of the pudding into the bottom of the graham cracker pie crust. Fold in 1-1/2 cups Cool Whip into the remaining pudding. Spread on top of pudding layer. Top with remaining Cool Whip. Chill for one hour or longer before serving.

Chicken Lasagna Florentine

This is one of my favorite low calorie, Crock pot recipes.

2 cans condensed cream of chicken soup (reduced fat)
1 pkg. frozen chopped spinach (thawed and drained)
1/2 pound cooked chicken (I used shredded rotisserie chicken breasts)
8 oz. reduced fat sour cream
1 cup milk
1/2 cup Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
9 uncooked lasagna noodles (don't use the oven-ready noodles)
1 cup shredded mozzarella cheese

Combine the soup, spinach, chicken, sour cream, milk, Parmesan cheese, salt, pepper and nutmeg in a large bowl.

Grease Crock pot with cooking spray and place 3 lasagna noodles in the bottom of the Crock pot. Break noodles as needed to fit. Spread 1/3 of the mixture over the noodles; sprinkle with 1/3 cup of mozzarella cheese. Layer three more noodles, half of remaining mixture and 1/3 cup of mozzarella cheese. Top with remaining noodles, mixture and mozzarella cheese.

Cook on HIGH for 1 hour and then reduce heat to LOW and cook for about 3-4 hours or until done.

Ellie's Oatmeal Cookies

I make these cookies for Ellie. She LOVES them. I made them up after a frustrating quest for a cookie that she would like as a treat, and I could feel OK about giving her. Sure, they have butter and brown sugar, but I figure the fiber from the fruit and oatmeal help cancel that out a bit. :o) They bake up nice and high and are very cake-like. And I've been known to throw the first batch in the oven for Ellie, then add chocolate chips to the rest of the batter for me. They make a great breakfast.

This makes about 1 1/2 dozen good-sized cookies.

• 6 tbsp butter, room temp
• 2/3 cup brown sugar
• 1/2 cup natural applesauce -OR- mashed ripe banana
• 1 1/4 cups all-purpose flour
• 1 1/4 cups quick-cooking oats
• 1 egg
• 1 tsp vanilla
• 1 tsp cinnamon
• 1/4 tsp baking soda
• 1/2 tsp salt

Preheat oven to 375. In a small bowl, combine flour, salt, baking soda and cinnamon. Beat butter and brown sugar together until blended. Add egg and beat until fluffy. Add applesauce and vanilla and blend. Add flour mixture in batches, mixing well after each addition. Stir in oats. Drop by tablespoons onto cookie sheets and bake for 8-10 minutes.

Turkey & Beer Cheese Soup

Ellie has a cold, so last night we were holed up at home. Hallie and Ryan were kind enough to bring us dinner and come hang out for awhile. Hallie created this soup recipe and it was delicious. Rob loved it. She cooks like I do when I make things up... a little of this and a little of that. This is her guestimation of what she did after I forced her to write the recipe down! :o) Actually, I'm guessing on the spices... she just added them to taste, so if you think you'd like more or less, go for it!

1 Turkey breast tenderloin

1 can sweet corn

1 can Northern beans

1 bottle dark beer (she used Sam Adams)

1 small yellow onion

1 (32 oz) container chicken stock

1 cup of chopped carrots (approx)

1 tsp minced garlic

1 tsp dried oregano

1 tsp dried thyme

fresh parsley to taste

shredded sharp cheddar to taste

salt & pepper to taste

Bake turkey breast tenderloin at 375 for 90 minutes (or according to package directions.) Chop and place in slow cooker. Add rest of ingredients and simmer on low 6-8 hours. Serve with more cheese sprinkled on top.

Hallie's Salad Dressings

My sister-in-law, Hallie, makes the most delicious salads all year round. I always feel so healthy after I eat one. She always makes organic spinach salads with loads of healthy ingredients, including every color bell pepper you can imagine, red and green onion, apples, beets, fresh cilantro (always a must with Hallie and me), pomegranate seeds, and sunflower seeds or dry roasted peanuts. One of these babies and you're good on vitamins for the day. The veggies are great, but her dressings are really what make the salads.

Mexican Lime Vinaigrette

• Juice of one lime
• Large pinch paprika
• Large pinch cumin
• Large pinch sugar
• 1 clove garlic, finely minced
• 4 tbsp olive oil
• Dash white vinegar

Curry Vinaigrette

• 2/3 cup vegetable oil
• 1/2 cup white vinegar
• 1 tsp salt
• 1 tsp curry powder
• 1 tsp dry mustard

The curry dressing is wonderful over a spinach salad with red apples, raisins and roasted peanuts.

PS - Thanks to Hallie, my new obsession is pomegranate seeds. They are delicious and Ellie loves to snack on them. That makes me happy because they are chock full of antioxidents and vitamins. Hallie shared a tip for cutting up pomegranates that really works wonders. Cut both ends off the pomegranate and then score it (cut four slices through the pith, without cutting into the fruit). Submerge the pomegranate in a large bowl of water and start to peel it, as you would an orange. Soon, the pith will rise to the top while the seeds fall to the bottom.

Shana's Taco Dip

I came up with this recipe a few years ago. It is a family favorite. I haven't made it for a while, but I made it on Christmas Eve and my family really enjoyed it!

1/2 lb. ground beef
8 oz. salsa
1/2 block of cream cheese, softened
4 oz. taco sauce
shredded lettuce
diced tomatoes
shredded cheddar cheese

Cook ground beef and stir in salsa. Spread cream cheese onto the bottom of a 1-quart casserole dish. Pour beef and salsa mixture on cream cheese layer. Pour taco sauce over ground beef and salsa mixture. Bake at 350 degrees for 10 - 15 minutes or until cream cheese is bubbly. Let cool about 15 minutes and then add lettuce, tomatoes and cheese. Serve with your favorite tortilla chips.

Looking to feed a large crowd? For a 13x9 baking dish, use the following quantities:

1 lb. ground beef
1 block cream cheese, softened
16 oz. salsa
8 oz. taco sauce

Bake at 350 degrees for about 15 - 20 minutes.

Pork & Sauerkraut

It's tradition in my family to have pork and sauerkraut on New Year's Day. This Crock Pot version is the easiest way I've found to make it.

2 - 3 lb. pork loin roast
1 bag of sauerkraut
1/2 cup water
2 TBSP brown sugar
salt and pepper

Place the pork loin roast in a Crock Pot. Season the roast with salt and pepper. Pour bag of sauerkraut and the juices over the roast and add 1/2 cup of water. Sprinkle brown sugar over sauerkraut and stir. Cook on HIGH for 1 hour and then turn the Crock Pot to low for 5 - 6 hours.

I plan to serve this over mashed potatoes with a side of green beans. Happy New Year!