Hot Artichoke Feta dip

1 can 14 oz. artichoke hearts, drained and chopped
2 4oz. pkgs. crumbled Athenos feta cheese
1 cup mayonnaise
1/2 cup shredded Parmesan cheese
1 clove garlic minced

Mix all ingredients and spoon into 9 inch pie plate or 3 cup shallow baking dish
(I use a pie plate)

Bake at 350 degrees for 20-25 minutes or until lightly browned.
Garnish with chopped tomato and green onion if desired.

Braised Lentils with Spinach

This is my favorite lentil recipe, but I'm new to the scene.  I thought it was worth sharing, though.

I am posting the original recipe, but I made a few changes.  First, I didn't want my veggies to be mushy, so I didn't add them in to boil with the lentils until the last 5 minutes.  I also added 1/2 cup of chicken broth twice by accident, but decided it was a positive mistake.

BRAISED LENTILS WITH SPINACH

Ingredients
• 2 cups brown lentils
• 2 small onions, diced
• 2 medium carrots, peeled and diced
• 1 stalk celery, diced
• 2 bay leaves
• ½ C chicken or vegetable stock
• 2 T olive oil
• 1 bag of washed spinach
• Salt and pepper to taste

Directions
1. Cover lentils so that there is approximately 2 inches of water above the lentils.
2. Add onions, carrots, celery, and bay leaves. Add salt and pepper and bring to a boil. Cook at medium/high heat for 20 minutes.
3. Drain beans and discard bay leaves. Move to a skillet and add oil, chicken broth, salt and pepper.
4. Boil and reduce the liquid so that the lentils are moist with no extra liquid.
5. Add the spinach and toss until slightly wilted. Season with salt and pepper one more time if necessary

Pizza Stuffed Shells

I just finished eating, and I have to say...I'm quite impressed with this.  I had no recipe, I just tried to remember a friend's mom's recipe and went with it.

• 1 lb ground beef - browned
• 1 box jumbo pasta shells - boiled to almost done
• sliced pepperoni
• spaghetti sauce (I used an onion & garlic version)
• 1 bag shredded mozzarella
• garlic salt
• crushed pepper flakes (the stuff you sprinkle on pizza)
• oregano
• grated parmesan cheese

As I was browning the meet and boiling the pasta, I mixed together the cheese, pepper, garlic salt and oregano.
Once everything was cooked, I placed two slices of pepperoni in each shell, and a spoonfull of ground beef.  I kept filling shells until they filled up a 9x13 pan.  When done with that, I spooned a little spaghetti sauce over each shell, and topped the whole dish with the cheese mixture.

Then I baked at 350 until the cheese started to brown.  (Sorry...forgot to pay attention how long that was.  Maybe 30-40 minutes?)

Mmmmm.  I was seriously happy with my dinner tonight!

BBQ Chicken Pita Pizza

Since we are all trying to be healthy and fit, I got this receipe out of my P90x book:

One whole wheat pita, split in half (so you have two circles)
Chicken Breasts
Low Fat Mozzarella Cheese
 BBQ sauce (45 calorie per 2 TBSP type)
Red Onion
Red Pepper
Fresh Basil
(any vegetable toppings you want!)

Chop chicken into little pieces and saute in pan with PAM.  Add BBQ sauce when chicken is browned.   Simmer until chicken is well done.

Add barbecued chicken to pita, add toppings, and sprinkle cheese.  Place on cookie sheet and bake at 350 degrees for about 10 minutes or until cheese is bubbly and browning.

These are excellent little pizzas and give you a good pizza fix!

**Variation - I like to spice up BBQ sauce by adding a dash of ketchup, Worcestershire sauce, lite soy sauce, and garlic.  Tastes great and doesn't add many calories. 

Pear Crunch Cake

(okay, I kinda stole this from Bakerella, but I did change it from peaches to pears, since I don't like peaches!)

2 15oz cans sliced pears in syrup (or peaches, I guess)
1 box yellow cake mix
1 stick butter
1 cup loosely packed brown sugar
1/2 cup chopped walnuts

Dump the fruit into the bottom of a 9x13 pan, syrup too.  I cut the slices into chunks, 'cause bakerella said to, and I honestly thought it would be easier to eat.  Spread the dry cake mix directly over the top of the pears (nope, don't follow any of the directions on the cake mix box).  Cut the stick of butter into pats and place evenly on top of the cake mix.  Spead the brown sugar over everything.  And then sprinkle the nuts on top.

Bake in a 350 degree oven for about 40 minutes.

(after 40 minutes, mine still seemed runny, so I took a fork and kinda mixed everything up a bit.  Then I stuck it back in the oven for maybe 10 more minutes).

Recipes by Mrs. Claus

Okay, this post is kind of cheating, but I thought it would be nice to share this website.  It's full of Holiday recipes, from none other than Mrs. Claus!

Mrs. Claus' Cookbook

Taffy Apple Pizza

* 1 roll refrigerated sugar cookie dough, softened
* 1 cup creamy peanut butter
* 1 block cream cheese, softened
* 1 cup brown sugar
* 1 teaspoon vanilla
* 2 Granny Smith apples, diced
* 1 cup pecans, crushed
* 1 cup caramel

Allow cookie dough to softened so that it is kneadable. Roll it onto a cookie sheet or pizza pan. Bake as directed on packaging. Mix peanut butter, cream cheese, brown sugar and vanilla. Spread mixture on top of baked cookie. Top with diced apples; sprinkle with pecans; drizzle with caramel. Refrigerate.

Squash and Zucchini Cakes

My sister made these for us one day and she baked them instead of frying them in butter. Very good!!! See Paula Deen's recipe here on Food Network.

Ingredients

• 3 medium zucchini
• 3 medium yellow squash
• 1 cup toasted bread crumbs
• 1 cup shredded Parmesan
• 1/3 cup minced Vidalia onion
• 1 large egg, lightly beaten
• 1 1/2 teaspoons dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup (1 stick) butter
• 1 jar store-bought marinara sauce

Directions

Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture.

In a medium bowl, combine grated zucchini and squash and next 7 ingredients. Shape mixture into 2-inch patties, pressing together firmly.

In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side or until lightly browned.

Place onto serving platter and serve with marinara sauce.

Tomato Basil Soup.

Ok, I got this off of another website but it was too darn good not to share with people I like. It's seriously like restaurant-quality soup. Fabulous!

Ingredients: (serves 4)
28 oz. can crushed tomatoes
14 oz. chicken broth (I used low sodium and low fat)
8 pieces of fresh basil, chopped
1/2 tsp. sugar
1/4 cup whipping cream
3 Tbsp. butter

To make:
In large saucepan, bring tomatoes and broth to a boil. Reduce heat; cover and simmer for 10 minutes. Add basil and sugar. Reduce heat to low; stir in cream and butter. Cook until butter is melted.

Chocolate Peanut Butter Bars

1 cup butter, melted

2 cups graham cracker crumbs

2 cups confectioners/powdered sugar

1 cup and 4 tbsp. peanut butter, divided

1 1/2 cups chocolate chips

In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners sugar and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9 x 13 inch pan.

Microwave the chocolate chips with the 4 tbsp peanut butter on high for 1 minute. Stir. Continue microwaving and stirring every 30 seconds til smooth (NOTE: It only took 1 minute 15 seconds for mine to be smooth). Spread over prepared crust.

Refrigerate for at least 1 hour before cutting into squares.

Store bars in airtight container in refrigerator.

Yields: 20 bars

Zucchini Bread

3 cups flour

2 tsp. baking soda

1 tsp. salt

1 tsp baking powder

1 1/2 tsp cinnamon

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

3 eggs

3 tsp vanilla extract

2 cups shredded zucchini

1 cup chopped pecans

1 8 oz can crushed pineapple

Heat oven to 350.
Mix all ingredients.

Pour into TWO greased loaf pans.

Bake @ 350 for 1 hour.

Banana Bread

1 1/3 cup mashed ripe bananas

2/3 cup sugar

1/4 cup milk

3 tbsp. vegetable oil

1/2 tsp. vanilla extract

3 eggs

2 2/3 cup Bisquick

1/2 cup chopped pecans (optional)

Heat oven to 350.
Grease bottom of loaf pan.

Mix all ingredients together & pour into pan.

Bake 50-60 minutes until center is done (test w/ a toothpick)

Cool 2 hours before slicing.

Pizza-On-A-Stick

(kinda)

Grape Tomatoes
Cubes of Mozzarella Cheese
Cubes of Pepperoni
Other pizza toppings (I used black and green olives)

Long toothpicks.

Italian Salad Dressing (the spray kind works very nicely)

Skewer all ingredients on a toothpick (I used that order, but it really doesn't matter) like a shish-kabab.

Arrange on a plate and spray (or drizzle) with Italian dressing.

Makes a super cute, and quite tasty appetizer!

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Ok, so K. and I made this meatloaf this week and I have to say it is simply amazing! The turkey was never dry; in fact it was very moist. (Sorry, had to use the word) Infact it says cook to 165 degrees and I had kept it in longer (to make sure it was done) and it reach 188 degrees. I really thought I ruined it, but NO it was perfect. I changed it up a very tiny bit so this is how I made it. However, go here to see Giada’s original recipe. (She uses actual Sun-Dried tomatoes whereas I used pesto.) May I also suggest mini meatloaf pans so the outside gets extra crispy – YUM! We served with mashed potatoes and broccoli.


Ingredients

Vegetable cooking spray
3/4 cup Italian bread crumbs*
1/3 cup chopped fresh flat-leaf parsley
1/4 cup Classico ® Sundried tomato pesto.*
2 cloves garlic, minced, optional
2 eggs, at room temperature, lightly beaten
3 tablespoons milk*
6 oz crumbled feta cheese*
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 ½ pounds ground turkey*


Directions

Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Spray a 9 by 5-inch loaf pan with cooking spray.

In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.

Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.



*These are the things I changed from the original recipe.

Candy Apple Salad

* 5 large apples
* 8-10 Snickers Snack-Size Candy Bars
* 1 tub of Cool Whip
* 1 package of Instant Butterscotch Pudding Mix

Chop apples into bite-sized pieces. Add crushed Snickers. (Freeze, then pound while still in wrapper to easily crush.) Mix Cool Whip and pudding mix together. Add to apple/Snicker mix. Chill. Enjoy!

Cherry Chip Bars

• 1 package Cherry Chip cake mix
• 1/2 cup butter (one stick)
  
• 2 blocks of cream cheese
• 1 canister Cherry frosting
• 3 eggs

Preheat oven to 400 degrees. Mix dry cake mix and softened butter until crumbly. Reserve one cup. Press mixture into 13x9 inch pan. Mix frosting and cream cheese until smooth. Add eggs, mix thoroughly. Pour over mixture in 13x9 inch pan. Top with remaining mixture. Bake at 400 degrees for 40 minutes. Let cool. Store covered in refrigerator.

Macaroni and Cheese Taco Bake

• 1 package KRAFT Deluxe Macaroni & Cheese Dinner
• 1 lb ground beef
• 1 package taco seasoning mix
• 3/4 cup water
• 3/4 cup sour cream
• 2 cups shredded cheddar cheese, divided
  
• 1 cup salsa

Preheat oven to 400°F. Prepare macaroni dinner as directed on package. While macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minutes. Stir sour cream into macaroni dinner. Spoon half of the macaroni mixture into 8-inch square or 9-inch round baking dish; top with the meat mixture, 1 cup of the cheese and remaining macaroni mixture. Cover with aluminum foil. Bake 15 minutes. Top with salsa and remaining cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

Sunday Chicken

I found a recipe in an old church cookbook. I modified it for what I had in my house and I thought it was wonderful. (I also 1/2-ed the recipe for my husband and I).

• 5-6 chicken breasts
• 1 brick of cream cheese
• 1/2 Cup soy sauce
• 1 Cup beef broth
• 1/2 a large onion, cut into thick strips

(the original recipe used 1 Cup of sour cream instead of cream cheese and 1 10 oz can of french onion soup instead of beef broth)

Cook the cream cheese, soy sauce and beef broth in sauce pan until blended/mixed. Lay chicken breasts in a 9x13 pan, scatter the onions on top. Pour sauce over chicken and bake for 40 minutes.

(I don't think the sauce is that great to turn into a gravy or anything, but the chicken tastes fantastic and stay incredibly moist. The onions cook up well, still firm. Yum)

Cream Cheese Bacon Crescents

1 8 oz tub Chive and Onion Cream Cheese
3 slices bacon, cooked and crumbled
2 8 oz cans crescent rolls

Preheat oven to 375

Mix cream cheese and crumbled bacon until blended.

Separate each can of dough into 8 triangles (16 total). Cut each triangle in half, lengthwise.
Spread 1 tsp cream cheese mix on each triangle. Roll up triangle, starting @ shortest side. Place point side down on ungreased baking sheet.

Bake 12-15 minutes or until golden brown

Serve warm.

President Barack Obama's Chili

Found this online today!!
http://www.northcoastjournal.com/issues/2008/05/29/baracks-chili/

Ingredients:

1 large onion, chopped

1 green pepper, chopped

Several cloves of garlic, chopped

1 tablespoon olive oil

1 pound ground turkey or beef

1/4 teaspoon ground cumin

1/4 teaspoon ground oregano

1/4 teaspoon ground turmeric

1/4 teaspoon ground basil

1 tablespoon chili powder

3 tablespoons red wine vinegar

Several tomatoes, depending on size, chopped

1 can red kidney beans

Method:

Sauté onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes.

Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.

(In an interview)What’s your favorite dish to bring to a potluck?

Barack Obama: I’ve been using this chili recipe since college and would bring it to any potluck. I can’t reveal all the secrets, but if you make it right, it’s just got the right amount of bite, the right amount of oomph in it and it will clear your sinuses.