Parmesan Crusted Chicken Breasts w/ Tomato & Basil Salsa, Potatoes w/ Peppers & Onions

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2 lbs cubed potatoes
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow onion, cut into thin slices
4 cloves of garlic, finely chopped
1/4 cup extra virgin olive oil
salt & pepper
2 cups shredded parmesan cheese
                 available in tubs near the deli
                 do not buy grated
4 (6-8oz) boneless, skinless chicken breasts
4 plum or roma tomatoes, chopped
15-20 leaves of basil, sliced chiffonade-style

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Preheat oven to 500°.
Cover a large cookie sheet with foil for easy cleanup.
Toss potatoes, peppers, onion and garlic in olive oil to coat.
Season liberally with salt and pepper.
Roast for 12 minutes.  Toss & turn.  Roast for another 12 minutes.
Heat 1 tablespoon of olive oil in a large skillet till screaming hot.
Season the chicken with black pepper.
Coat each side of chicken with parmesan cheese, pressing the cheese
firmly onto the chicken.
Fry the chicken for 7 minutes on each side.
Combine the chopped tomatoes and basil in a bowl to make a salsa.
Spoon the salsa on top of the chicken just before serving.

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Tomato & Basil Bruschetta

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2 cloves garlic, chopped
2 1/4 teaspoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon fresh cracked pepper
2 tablespoons fresh basil, chopped
3 tablespoons olive oil
6 roma tomatoes, diced
8 slices Italian bread, cut about an inch thick
2 cloves garlic, peeled
2 tablespoons grated Parmigiano-Reggiano cheese

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Whisk together the chopped garlic, vinegar, salt, pepper, and basil.
When combined, slowly drizzle in the oil.
Add tomatoes and allow to sit for 20 minutes at room temperature.
Meanwhile, toast the bread.
Rub one side of each piece of bread with the peeled garlic.
Top each piece of bread with the tomato mixture.
Sprinkle a little cheese on top.
Serve immediately.

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Strawberry Romaine Salad

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Don't knock it till you try it.  Wonderful, wonderful, wonderful!

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Dressing:

1/2 cup mayonnaise
2 tablespoons white vinegar
1/3 cup sugar
1/4 cup milk
2 tablespoons poppy seeds

Salad:

1 bunch romaine, torn into bite sized pieces
1 sweet onion, thinly sliced
1 pint fresh strawberries, cored & halved

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Mix dressing ingredients and allow to chill for a day.
Combine salad ingredients. 
Drizzle dressing on top.

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Note:  I generally grill a chicken breast and serve it with this salad.  It makes an awesome meal!

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Crock Pot Pot Roast

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3-4 lb beef roast
1 large onion, cut up
1 lb carrots, cut up
4-5 potatoes, cut up
1 cup beef broth
salt & pepper to taste

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Brown the roast on stove top.
Add vegetables to bottom of crock pot.
Lay roast on top of vegetables.
Pour broth on roast.
Salt & pepper to taste.
Cook on low for 8 hours.

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Crunchy Caesar Salad

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12 cups salad greens
4 cups sliced cooked chicken
tomato wedges
1 small can French-fried onions
1 cup Caesar salad dressing
croutons & shaved parmesan cheese

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Toss greens with chicken, tomatoes and onions.
Top with croutons and cheese.
Serve with dressing.

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Cheese Ball

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16 oz cream cheese
1/2 cup chopped pecans
13 oz crushed pineapple, drained well
2 tablespoons seasoned salt
1/2 cup finely chopped bell pepper
2 tablespoons finely chopped onion
1 cup chopped pecans

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Soften the cream cheese and add remaining ingredients (except 1 cup chopped pecans)
Refrigerate the mixture until firm, before rolling it into a ball.
Roll the ball in the remaining cup of chopped pecans.
Serve with assorted crackers.

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Shrimp Pizza Dip

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16 oz cream cheese, softened
2 tablespoons lemon juice
1 tablespoon minced onion
2 tablespoons mayonnaise
1 tablespoon Worcestershire sauce
1 dash garlic powder
8 oz seafood cocktail sauce
6 oz shrimp (cocktail, defrosted and well-drained)
1 cup mozzarella cheese
parsley flakes
assorted crackers

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Combine first six ingredients and spread on a serving platter (acting as the "crust" for the "pizza")
Spread cocktail sauce on top of "crust".
Place shrimp on top.
Sprinkle cheese on top.
Garnish with parsley flakes.
Serve with assorted crackers on the side.

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Baked Salmon with Black Olive Salsa

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4 salmon filets (about 1 lb ), skins removed
1/4 cup sliced black olives
1/4 cup chopped bell pepper
1/4 cup chopped red onion
5 cherry tomatoes, quartered

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Preheat oven to 400°.
Place salmon in a shallow baking dish.
Combine remaining ingredients and spoon over salmon,
Bake 12-15 minutes.

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Parmesan Baked Salmon

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1/4 cup mayonnaise
2 tablespoons grated parmesan cheese
4 salmon filets (1 lb), skins removed
2 teaspoons lemon juice
10 Ritz crackers, crushed (about 1/2 cup)

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Preheat oven to 400°. 
Mix mayonnaise and cheese until well blended.
Place salmon in shallow baking pan.
Drizzle with lemon juice.
Spread mayo/cheese mixture on each filet.
Cover filets with cracker crumbs.
Bake 12-15 minutes.

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Crab Cheese Ball

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Awesome, awesome, awesome!

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16 oz cream cheese, room temperature
12 oz crabmeat
1 tablespoon chopped chives
1 cup chili sauce
2 teaspoons Worcestershire sauce

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Mix first three ingredients and form into a ball.  Chill.
Combine the two sauces.
Spread the cheese mixture on crackers and dot with a little  bit of the sauce.

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Sausage-Stuffed Jalapenos

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1 lb ground pork sausage, cooked & drained
8 oz cream cheese, softened
1 cup shredded parmesan cheese
1 lb large fresh jalapenos, halved lengthwise and seeded

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Preheat oven to 425°.

Mix sausage, cream cheese and parmesan cheese.
Spoon about 1 tablespoon of the mixture into each jalapeno half.
Bake for 20 minutes.

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Cathedral Window Fudge

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Always a hit around the holidays!!

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12 oz semi-sweet chocolate chips
16 oz chocolate cake frosting
2 cups multi-colored mini marshmallows
Paper cupcake cups

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Melt chocolate chips in a large saucepan over low heat, stirring constantly until smooth.
Remove from heat.
Stir in cake frosting.
Fold in marshmallows.
Let stand for 15 minutes, or until mixture is cool enough to handle.
Divide mixture in half.
Pour mixture onto sheet of plastic wrap.
Shape each half into a 9x2" log.
Wrap tightly in plastic wrap.
Refrigerate until firm.
With a thin sharp knife, cut each log into 1/2" thick slices.
Serve each slice in a paper cupcake cup.

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Fried Pickles

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Dee-lish-us!!!

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Flour
Dry ranch dressing mix
Sliced dill pickles
Cooking oil
Bottled ranch salad dressing for dipping

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Mix the flour and dry ranch dressing mix in a bowl.
Coat pickle slices with flour mixture.
Deep fry the coated pickles for about 40 seconds under medium heat.
Serve with ranch salad dressing as a dip.

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Pizza Quesadillas

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6 flour tortillas (7-inch)
1/2 cup pizza sauce
8 oz shredded mozzarella cheese
sliced pepperoni, olives, peppers, mushrooms, or anything else you like on a pizza

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Spread some of the pizza sauce on a tortilla.
Pile on your favorite pizza toppings.
Sprinkle cheese on top.
Lay another tortilla on top.
Broil in oven until cheese is melted and tortilla is slightly browned (be careful, it may only take about 30 seconds to a minute).
Turn and broil until the other side is slightly browned.
Cut each tortilla into four quarters and serve with marinara sauce, if desired.

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Asian Salad

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This is another incredible dish....incredible!

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1 stick butter
6 oz ramen noodles, crushed (do not use the flavor packets)
1 cup slivered almonds
2 teaspoons sesame seeds

3/4 cup vegetable oil
1/4 white vinegar
1/2 cup sugar
2 tablespoons soy sauce

1 lb shredded cabbage
1 bunch sliced green onions (green and white pieces)

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Melt butter in large skillet.
Add ramen noodles, almonds and sesame seeds and heat until browned.
Remove from heat and cool completely.
In a small sauce pan, bring the oil, vinegar, sugar and soy sauce to a boil.
Remove from heat and cool completely.
Combine the cabbage and onions.
Add the noodle mixture and the dressing mixture.
Toss to coat.
Chill for about an hour and stir once more before serving.

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Piccadilly Carrot Souffle

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This is so good!  If you have had it at Piccadilly Cafeteria, you know what I'm talking about!

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3 1/2 lbs carrots, peeled
1 1/2 lbs sugar
1 tablespoon baking powder
1 tablespoon vanilla
1/4 cup flour
6 eggs, lightly beaten
2 sticks butter, softened
Powdered sugar

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Preheat oven to 350°.
Steam or boil carrots until extra soft.
Drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer until smooth.
Add flour and mix well.
Whip eggs and add to the flour mixture.
Add butter and blend well.
Pour into a 9x13 baking dish.
Bake for about an hour.
Sprinkle lightly with powdered sugar.

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Raspberry Cherry Pie

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I make this every year to replace the traditional cherry pie during holidays.  Always a hit!

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10 oz frozen red raspberries
2 cups canned sour pitted cherries
1 cup sugar
3 tablespoons cornstarch
2 tablespoons butter
1/4 teaspoon salt
milk & sugar (to top the crust)

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Thaw raspberries (save the juice).
Add enough cherry juice to the raspberry juice to make 1 cup of liquid.
In a sauce pan, mix sugar, corn starch, butter and salt.
Stir in the cup of juices.
Add cherries and cook until thickened.
Remove from heat and very gently stir in raspberries.
Pour mixture into a pie crust.
Add top crust.
Seal edges, moisten top with milk, sprinkle with sugar. 
Cut steam vents in top crust.
Bake at 350° for about 45 minutes.

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Squash Casserole

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4 cups cooked squash
4 eggs, beaten
2 tsp salt
1 tsp pepper
3 cups shredded sharp cheddar cheese
4 cups bread crumbs (if you use seasoned, omit the salt)
2 sticks butter or margarine, melted
1 cup onion, finely chopped
1 can canned milk
2 cans cream of chicken soup
1 large can French-fried onions

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Preheat oven to 375°.
Spray 9x13 baking dish with Pam.
Combine all ingredients except French-fried onions.
Bake for 30 minutes.
Remove from oven and sprinkle onions on top.
Bake an additional 10 minutes.

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Crock Pot Beef Roast

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6 onions, sliced
1 bottle red wine
10 cloves garlic, sliced
1 beef roast

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Put everything in the crock pot and cook on low 8-10 hours.

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Idea:  Serve with mashed potatoes (blend some cooked garlic from the crock pot into your potatoes.)

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Crock Pot Beef Stew

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3 carrots, cut up
3 potatoes, cut up
2 lbs stew beef
1 cup water
1 tsp Worcestershire sauce
1 clove garlic
Dash of oregano
1 bay leaf
1 tbsp. salt
1/2 tsp pepper
1/2 tsp paprika
3 onions, quartered
1 stalk celery, sliced

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Add ingredients to crock pot in the order listed.
Stir just enough to combine spices.
Cover and cook on low 10-12 hours, or on high for 4-6 hours.

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Crock Pot Turkey

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This is incredible!  Nom nom!

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10-12 lb turkey
1 can jellied cranberry sauce
1 pkg onion soup mix
1/2 cup water

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Spray crock with Pam.
Add turkey to crock.
Combine cranberry sauce, soup mix and water.
Pour mixture over turkey,
Cook on high for 2 hours.
Cook on low for another 4-6 hours.
Baste periodically.

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Zuppa Toscana Soup

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1lb ground Italian sausage
1 1/2 tsp crushed red pepper
1 large diced white onion
4 tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 chicken bouillon cubes
1 cup heavy cream
1 lb Russet potatoes
1 bunch of kale, torn into pieces

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Saute Italian sausage and red pepper in a large pot.
Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté onion, bacon and garlic over low-medium heat for about 15 mins.
Add bouillon and water to the pot and heat to boiling.
Add potatoes and cook until soft, about 1/2 hour.
Add the heavy cream and cook just till thoroughly heated.
Stir in sausage and kale, heat through and serve.
Makes 6-8 servings.

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Glazed Salmon & Spiced Carrots

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4 tablespoons extra virgin olive oil, plus more for the pan
1 lb carrots, thinly sliced
2 tablespoons honey
1 tablespoon dijon mustard
2 tablespoons fresh lime juice, plus lime wedges for serving
4 6oz salmon fillets
salt & pepper
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
pinch of ground cinnamon
1/3 roughly chopped fresh mint
1/4 cup sliced or slivered almonds

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Preheat the broiler.
Lightly oil the broiler pan.
Toss the carrots with 1 tablespoon olive oil in a bowl.
Spread carrotws out on one side of the broiler pan.
Broil carrots for 2-3 minutes.
Whisk 2 tablespoons olive oil, honey, mustard and 1 tablespoon
lime juice in a small bowl.
Brush the tops and sides of the salmon with the glaze.
Put the salmon, skin side down, on the other side of thebroiler pan.
Season with salt & pepper.
Broil until the salmon is golden brown and just cooked through, 5-7 minutes.
Whisk remaining 1 tablespoon olive oil and lime juice, coriander,
cumin, cinnamon, mint and almonds.
Add the carrots to the bowl and toss. 
Season with salt & pepper.

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Cheesecake Crescent Rolls

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2 cans crescent rolls
16 oz softened cream cheese
1 cup sugar
1 1/2 teaspoons vanilla
1/4 cup butter, melted
cinnamon
sugar

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Roll out one can of crescentt rolls onto a baking sheet.
Mix together the cream cheese, sugar and vanilla.
Spread the mixture onto the dough.
Cover with the second can of dough.
Brush the top with butter.
Sprinkle liberally with cinnamon & sugar.
Bake at 350° for 20-30 minutes.

 
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Melt-in-your-Mouth BBQ Ribs

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4 lbs pork ribs
3/4 cup brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups of your favorite bbq sauce

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Preheat oven to 300°.
Peel off tough membrane that covers the bony side of ribs.
Mix together the dry ingredients to make a rub.
Apply the rub to all sides of the ribs.
Lay ribs on foil, shiny side out, meaty side down.
Lay another layer of foil on top, roll & crimp all sides.
Bake for 2-2 1/2 hours or until meat starts to shrink
away from the ends of the bones.
Remove from oven and heat broiler.
Cut ribs into serving sized portions.
Arrange on broiler pan.
Brush on sauce.
Broil for 1-2 minutes until sauce is cooked on and bubbly.
Turn ribs over and repeat on the other side.
Alternatively, you can grill the ribs on your grill to cook on the sauce.

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Southern Baked Beans

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1 large onion, diced
32 oz canned pork & beans
3 tablespoons yellow mustard
1/4 cup maple syrup
1/4 cup brown sugar
4 tablespoons ketchup
1 tablespoon lemon juice
1/2 lb crumbled cooked bacon

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Preheat oven to 350°.
In a large pan, mix all ingredients.
Bake for 45-60 minutes.

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Bread Pudding with Vanilla Sauce

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Bread Pudding:

1 - 16oz loaf of bread, torn into small pieces
1.5 cups sugar
4 eggs
4 cups milk
2 teaspoons vanilla
cinnamon to taste
6 pats butter

Preheat oven to 350.
Butter a 9x13 pan.
Mix together the sugar, eggs, milk and vanilla.
Spread bread pieces evenly in the bottom of the pan.
Pour mixture over bread and press lightly until all bread is moist.
(Note: I add a cup of raisins and chopped walnuts or pecans at this point. S'up to you!)
Sprinkle cinnamon on top.
Top with six pats of butter.

Bake for 50 minutes.

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Vanilla Sauce:

1 cup water
2 teaspoons vanilla
1 stick butter
1 cup sugar
2 tablespoons cornstarch or flour

Bring water, vanilla and butter to a boil.
Mix sugar and cornstarch (or flour) together then stir into the boiling water mixture.
Reduce heat and stir until mixture starts to thicken.
Pour over baked bread pudding and allow it to set for a few minutes.

Serve warm and enjoy!

Strawberry Cobbler

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1 stick butter, melted
3 quarts fresh strawberries, hulled and quartered
1 cup sugar
1 cup flour
1 ½ teaspoons baking powder
¾ cup milk
¼ cup sugar

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Preheat the oven to 350°F.
Pour the melted butter into the bottom of a 9x13 pan.
Layer the strawberries on top of the butter.
Mix together the 1 cup of sugar, the flour and the baking powder.
Stir in the milk.
Pour the batter over the strawberries.
Sprinkle the ¼ cup of sugar on top.
Bake for 60 minutes.
Serve warm or cold and with a scoop of vanilla ice cream, if desired.

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Peanut Butter Cheesecake

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1 roll of frozen peanut butter cookie dough, thawed
5 pkgs cream cheese (8oz each), softened, room temp
1 ½ cups sugar
3 tablespoons all-purpose flour
3 large eggs, room temperature
8oz sour cream, room temperature
1 ½ tsp vanilla extract, room temperature
1 cup peanut butter, room temperature
Crumbled Reese’s peanut butter cups

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Preheat oven to 325º F.
Press the cookie dough into the bottom of a 9” spring form pan.
Cream the cheese and sugar together until smooth.
Gradually add the flour and mix until combined.
Beating on low speed, add the eggs, one at a time, until just blended.
Add the sour cream and vanilla and beat until just blended.
Do not over-mix the batter.
Pour over the cookie dough crust and bake for 1 hour 15 minutes.
Turn the oven off and leave the cake in the oven for an additional 30 minutes.
Remove from the oven and place in the refrigerator for 2 hours (or more) or until set.
I usually allow mine to set overnight.

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* When baking, be sure to place the cheesecake pan on a cookie sheet, as the cookie dough crust will produce oils that you don’t want in the bottom of your oven.
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* Be sure to place the cake pan in or on something to avoid direct contact with your refrigerator shelf.============================================

Death by Garlic & Onions

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½ cup olive oil
1 lb sweet Italian sausage links, sliced
10 cloves garlic, peeled and sliced
2 onions, peeled and sliced
¼ teaspoon Italian seasoning
3 tablespoons fresh parsley, chopped
1 lb penne pasta, cooked and drained
⅓ cup parmesan cheese
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Heat the olive oil in a large skillet.
Brown the sausage, garlic and onions until sausage is browned.
Stir in the seasoning and parsley.
Remove from heat.
Toss with the pasta.
Sprinkle parmesan on top.
Serve with a nice salad and some crusty bread.

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Thai Peanut Butter Chicken Wraps

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3 Boneless, Skinless Chicken Breasts
2 Tablespoons Olive Oil
1 cup Peanut Butter
1 cup Pad Thai Sauce
1 cup Chopped Green Onions
6 Burrito-Sized Flour Tortillas
4 Cups Finely-Shredded Lettuce
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Thinly slice the chicken and cook in olive oil until thoroughly done.
In a separate bowl, mix the peanut butter, pad thai sauce and green onions.
Spread sauce on tortillas.
Microwave each tortilla for 20 seconds.
Add chicken and lettuce.
Roll up and enjoy!
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Fried Green Tomatoes

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Slice 4 large green tomatoes into 1/2" slices.
In one bowl, mix 1/2 cup flour, 1/2 teaspoon salt and 1/2 teaspoon pepper.
In a second bowl, mix 1/2 cup milk and 2 eggs.
In a third bowl, mix 1/2 cup corn meal, 1/2 cup bread crumbs, 1/2 teaspoon salt and 1/2 teaspoon pepper.

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Dredge the tomatoes thru the flour mixture, dip them in the milk/egg mixture, then dredge them thru the corn meal/bread crumb mixture.
Deep fry until golden brown.
Serve warm with ranch dressing on the side.

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Pumpkin Amaretto Cheesecake

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This is just sinful!  ;-)

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2 cups crushed shortbread cookies
¼ cup toasted finely chopped almonds
⅓ cup melted unsalted butter

16 oz room temperature cream cheese
1 cup packed brown sugar
2 cups fresh pumpkin puree
2 eggs
4 egg whites
⅛ tsp cream of tartar
1 ½ tsp cinnamon
½ tsp nutmeg
3 tblsp flour
½ cup sour cream
2 tblsp amaretto --- or more, depending on your taste ;-)

1 cup whipping cream
½ tsp almond extract
¼ cup powdered sugar
Fresh grated nutmeg, for garnish

Preheat oven to 325°F.
In an 8” springform pan, mix cookie crumbs, almonds and melted butter.
Press the mixture evenly onto the bottom and sides of the pan.
Refrigerate crust until ready to fill.
In a large bowl using electric mixer, whip cream cheese until smooth.
Add in brown sugar, blending until thoroughly mixed.
Add pumpkin, and eggs, blending until smooth.
Add cinnamon, nutmeg, flour, sour cream and Amaretto until blended.
In a separate bowl, whip egg whites and cream of tartar at high speed until soft peaks form.
Fold egg white mixture into the cheese mixture.
Pour combined mixture into prepared crust.
Set springform on a cookie sheet.
Bake 60-90 minutes, until center is almost set and jiggles slightly.
Turn off oven and let cake stay in oven with oven door propped open until completely cooled.
Remove from oven and chill uncovered overnight in refrigerator.
Remove sides of pan.
Beat whipping cream, almond extract and sugar until soft peaks form.
Spread on chilled cake just before serving.
Sprinkle freshly grated nutmeg on top as garnish.

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Chocolate Chocolate Chip Cake

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CAKE:

1 cup shortening
2 cups sugar
4 (1 ounce) squares unsweetened chocolate, melted and cooled
2 teaspoons vanilla extract
5 eggs
2 1/4 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
2 cups semisweet chocolate chips
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FROSTING:

2/3 cup butter, softened
5 1/3 cups confectioners' sugar
1 cup baking cocoa
1 cup milk
2 teaspoons vanilla extract
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DIRECTIONS:

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add chocolate and vanilla; mix well. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in the chocolate chips.

Pour into three greased and floured 9-in. round cake pans. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large mixing bowl, cream butter until light and fluffy. Combine sugar and cocoa; add to creamed mixture alternately with milk. Add vanilla; beat well. Spread frosting between layers and over top and sides of cake.

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Crazy-Simple Broccoli & Cheese Soup

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2 cups white gravy, prepared (I used Pioneer instant white gravy)
10 oz frozen chopped broccoli, thawed
2 cups shredded sharp cheddar cheese
1 tablespoon parmesan cheese
1 tablespoon minced onion
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Combine all ingredients and simmer until thoroughly heated.
Yield:  4 cups (two bread bowls). 
I usually serve this soup in bread bowls with small grilled
chicken caesar salads. 

A perfect meal!

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Shrimp Scampi Pasta

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1/4 cup olive oil
1 lb large raw peeled and deveined shrimp
2 tablespoons minced garlic
1/2 cup dry white wine
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons butter
3/4 lb angel hair pasta
1/2 chopped fresh parsley

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Bring a 6-8 qt pot of salted wtare to a boil.
Meanwhile, heat olive oil in a skillet until hot, but not smoking.
Add shrimp and saute for two minutes.  With a slotted spoon, transfer shrimp to a bowl.
Add garlic, wine, salt and papper to remaining oil in skillet.  Cook for 2 minutes.
Add butter, stirring until melted.
Stir in shrimp and remove skillet from heat.
Cook pasta in boiling water until just tender, about 3 minutes, then drain.
Toss pasta with shrimp mixture and parsley, serve.

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Crock Pot Beef & Broccoli

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With only three ingredients!!!
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3/4 lb thin beef strips2 cups fresh broccoli flowerets
1 package brown gravy mix (1 cup pkg)
1 cup water
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Place beef and broccoli in crock pot. 
Mix together the gravy mix and water.
Pour over beef & broccoli.
Cover and cook on low for 6-8 hours.

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Crock Pot Ham

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1 3- to 4-pound boneless ham, fully cooked
1 12-oz. can Mountain Dew
1/4 cup honey
1/2 teaspoon dry mustard
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon

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Place ham into slow cooker & pour Mountain Dew over top.
Cover; cook on low 6-8 hours.
About 30 minutes before serving, combine honey & seasonings & mix with 3 tablespoons drippings from bottom of crockpot. Spread glaze over ham & continue cooking for 30 minutes.Let ham stand for 15 minutes before slicing.

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Crock Pot Southwestern Chicken

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4-5 frozen boneless skinless chicken breasts
1 sliced onion
1 can drained black beans
1 can drained corn
1 jar of your favorite salsa
1 8oz. block of cream cheese

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  Put all ingredients in the crockpot except the cream cheese and cook on high for 4-5 hours. 30 minutes before serving, drop the cream cheese in and let it melt.

Garlic Roasted Pork

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6 cloves garlic, peeled and crushed

2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
2 lb boneless pork loin

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Combine garlic, oil, oregano, paprika, salt & pepper in a food processor or blender and puree.
Rub pork all over with the seasoning mix and wrap tightly with plastic wrap or in a large sealable plastic bag.
Let marinate in refrigerator for at least 20 minutes or up to one day.
Preheat oven to 350 degrees.
Remove pork loin from plastic and place in a shallow roasting pan.
Roast, uncovered, until a thermometer inserted in the middle of the loin registers 145 degrees (50-60 minutes).
Let rest for 10 minutes, then slice and serve.

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French Toast Bake

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1 loaf sliced white bread

8oz cream cheese

1 dozen eggs

1 cup milk

¼ cup vanilla

1 cup sugar

¼ cup cinnamon

maple syrup

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Break up ½ of the loaf of bread and layer it in the bottom of a greased 9x13 pan.

Slice the cream cheese and layer it on top of the bread in the pan.

Break up the other ½ of the bread and layer it on top of the cream cheese.

In a separate bowl, mix together the eggs, milk, vanilla, sugar and cinnamon.

Pour mixture over the bread and cream cheese.

Press bread with hands to soak up the mixture.

Cover and refrigerate overnight.

Bake in a 350 degree oven, covered, for 30 minutes.

Uncover and bake for another 30 minutes.

Serve with warm maple syrup and breakfast meat (ham, bacon, sausage).

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Apple Burritos

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1/2 stick butter, melted
4 flour tortillas
2 tablespoons sugar
2 tablespoons cinnamon
1 can apple pie filling
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Brush butter on one side of the burrito. 
Spoon 1/4 of the pie filling in the middle of the buttered side of the tortilla.
Sprinkle with sugar and cinnamon.
Roll the tortilla to form a burrito.
Brush the top of the tortilla with butter.
Sprinkle with sugar and cinnamon.
Bake at 400 for about 10 minutes, or until filling is heated.

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Serve with a scoop of vanilla ice cream on top.
Yield:  4 burritos.
Mmm...mmm...good!

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Italian Sausage Skillet

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1 ¼ pounds Italian sausage links

2 zucchini, cubed

2 yellow squash, cubed

1 onion, peeled & chopped

2 cans stewed tomatoes (14 ½ oz ea)

Hot cooked rice or pasta

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Brown the sausage until no longer pink. 

Drain.

Cut sausage into ¼” slices. 

Return sausage to skillet to brown completely.

Add zucchini, squash and onion.

Cook and stir for 2 minutes.

Stir in the tomatoes.

Reduce heat and simmer for 15 minutes.

Serve over rice or pasta.

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Peach Cobbler

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1 stick butter, melted
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
2 large cans sliced peaches (29oz each)
1 tablespoon cinnamon

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Heat oven to 350°.
Pour melted butter into the bottom of a 9 x 13 pan.
Put 1/2 cup sugar and all of the cinnamon into a bowl and set aside.
Drain both cans of peaches, but reserve the liquid.
Pour the drained peaches into the pan.
Mix together the other 1 cup of sugar, flour, and baking powder.
Stir in the peach syrup and milk.
Pour mixture over the peaches.
Sprinkle the cinnamon & sugat mixture on top.
Bake for 45-60 minutes.
Serve as is or with a scoop of vanilla ice cream on top.

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Bruschetta Chicken Pasta

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2 tablespoons olive oil

1 ½ lbs boneless, skinless chicken breasts, cut into strips

⅓ cup chicken broth

¼ teaspoon garlic powder

10 oz Philadelphia cooking cream

2 cups cooked bowtie pasta

12 basil leaves, cut into thin strips

Chopped tomatoes, for garnish

Grated parmesan cheese, for garnish

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Cook chicken in olive oil in a large skillet until done.

Stir in broth and garlic powder.

Cook for 3 minutes.

Stir in cooking cream and basil.

Cook for 3 minutes.

Stir in pasta.

Serve with chopped tomatoes and parmesan cheese on top.

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