Deep Dish Philly Cheese Steak Pizza

*This recipe requires a Spring form baking pan.

1 small fresh green bell pepper, seeds removed and thinly sliced
1/2 cup yellow onion, thinly sliced
1 cup sliced fresh mushrooms
2 cloves garlic, minced
2 Tbs. olive oil, divided
Dash sea salt and ground black pepper
13.8 oz. tube of pizza crust *see tip below
10 slices provolone cheese
3/4 Lb. thin-cut eye of round steak, cut into thin strips
1 cup your favorite pizza sauce (I use jarred Classico)

Preheat oven to 425 degrees F. Grease the inside of a spring form baking pan.

In a large pan, heat 1 tablespoon oil over medium heat. Add peppers, onions, mushrooms, garlic, salt, and pepper, and saute until tender. Transfer mixture to a bowl and set aside.

Using the same pan, add another tablespoon of olive oil over medium heat. Add steak and cook just a few minutes, until meat is no longer pink and is tender.

Roll out pizza dough to a 12-inch diameter. Lay dough inside the bottom of the spring form pan, pressing dough 1-1/2 inches up the sides.

On top of dough, layer cheese, steak, then pepper/onion mixture. Pour sauce over top and spread to cover. Top with another layer of cheese, being sure to cover all of the sauce (about 5 slices).

Bake, uncovered, 20-25 minutes, or until cheese is melted and crust is golden brown. Let it set 5 minutes prior to cutting. Run a knife along the edge of the spring form pan to loosen the crust, before releasing the ring.

Tip: You can substitute the pizza dough for any homemade pizza dough recipe. Just increase your cooking temperature to 450 degrees F for 20-25 minutes.

Greek Pizza

1 large (16") premade pizza dough, or homemade dough recipe
1/2 cup of jarred Sun-Dried Tomato Spread
1/2 cup pitted Greek Kalamata Olives, drained, rinsed, and halved lengthwise
1 cup (firmly packed) fresh spinach leaves, stems removed
4 oz. crumbled feta cheese
1/2 cup red onion, thinly sliced
1 Tbs. olive oil

Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.

If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F. .

If using pre-made, already cooked pizza crust: Just apply your toppings and cook according to package directions. 

Spread sun-dried tomato sauce evenly over dough. Top with olives, spinach, feta, and onion. Drizzle olive oil over top

Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly. 

One Pot Vegetable Soup

2 Tbs. olive oil
1 cup yellow onion, finely chopped
2 tsp. sea salt, divided
2 cloves fresh garlic, finely minced
1 cup fresh carrot, diced
1/2 cup fresh celery, diced
1 cup potato, peeled and diced
1 cup yellow summer squash, diced
1 cup fresh green beans, stems removed, diced
4 cups (32 oz. box) chicken broth
2 cups water
15 oz. can garbanzo beans (aka: chickpeas), drained and rinsed
1/2 cup quick-cooking barley *see tip below
Fresh thyme

Dice all your vegetables first, for easy assembly.

In a large pot, heat oil over medium heat. Add onions and 1 teaspoon salt. Cook 5 minutes, or until onions are softened.

Add garlic, carrots, celery, potatoes, squash, and green beans. Cook for 10 minutes, stirring occasionally.

Pour in broth, 1 teaspoon salt, and 2 cups of water. Simmer, covered, until vegetables are tender, about 45 minutes.

Add canned beans and barley. Cook for an additional 15 minutes, or until barley is tender. Top each serving with a little fresh thyme. Salt and pepper to taste.

Tip: If using regular barley (not quick-cooking style), then add barley in when adding the broth. Add up to an additional 30 minutes to your overall cooking time. Barley should be tender when done.

Pumpkin Cookies w/ Vanilla Glaze

These moist cake-like cookies are packed with the flavors of Fall!

2-3/4 cup whole wheat flour
1 tsp. aluminum-free baking powder
1 tsp. baking soda
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. sea salt
1/2 cup unsalted butter, softened at room temp.
1-1/2 cups granulated sugar or dry honey granules
1 cup canned pumpkin puree (no spices added to can)
1 whole large egg
1 tsp. pure vanilla extract

Glaze:
1 cup powdered sugar
1-1/2 Tbs. cold milk
1/2 Tbs. melted butter
1/2 tsp. pure vanilla extract

Preheat oven to 350 degrees F.

In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt; set aside.

In a large bowl, cream together the 1/2 cup butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla, to the butter mixture. Beat until creamy. Mix in flour mixture, just until moistened. Mixture will be soft.

Drop onto a greased baking sheet, by heaping tablespoons, flattening each slightly. Bake for 15 to 20 minutes. Cool on sheet for 2 minutes, then transfer cookies to a wire cooling rack.

While cookies are cooling, combine all glaze ingredients in a small bowl, using a whisk. Mix until smooth. Immediately drizzle warm cookies with glaze, using a fork or whisk tip. *Doing this when cookies are still warm will give the glaze a nice shine and harden easily.

Makes approx. 2 dozen cookies

Salmon Cakes

1 pkg. (6 oz.) Stove Top Cornbread Stuffing Mix, dry
1/3 cup mayonnaise
2 cans (6 oz. each) boneless, skinless chunk-style salmon, drained
1 Tbs. fresh lemon juice, seeds removed
1 cup shredded Mozzarella cheese
1/4 cup fresh green onion, chopped (all of the white and some of the green part of the stalk)
3/4 cup cold water

In a large bowl, combine all of the ingredients, adding the water last, and mix well with a spoon. Cover bowl and refrigerate for 10 minutes to allow the stuffing to soften some.

Heat a large non-stick skillet or griddle to medium heat, and spray with nonstick cooking spray. Shape 1/3 cupfuls of the stuffing mixture into patties. Add to skillet (may have to do in batches if not enough room).

Cook 3 minutes on each side, or until golden brown. Serve hot.

Makes 10-12 patties

Cajun-Spiced Roasted Pumpkin Seeds

1-1/2 cup fresh pumpkin seeds, all pulp removed, rinsed, and patted dry
2 tsp. olive oil

Seasoning Mix:
1 Tbs. paprika
1/2 Tbs. dried thyme
1/2 Tbs. dried oregano
3/4 tsp. ground cumin
3/4 tsp. onion powder
1/2 Tbs. garlic powder
1/2 Tbs. dried basil
1/4 tsp. cayenne pepper
1/2 Tbs. sea salt
1 tsp. fresh ground black pepper

Preheat oven to 300 degrees F.

In a small bowl, combine all the seasonings; mix well and set aside.

In a medium bowl, combine cleaned pumpkin seeds with olive oil. Stir in 2 tablespoons of the seasoning mix. Coat evenly.

Place seeds on an ungreased baking sheet, in a single layer. Bake, uncovered, for 20 to 25 minutes. The seeds should be slightly golden and dried.

Tip: Use the left over seasoning on popcorn, salad, baked or oven roasted potatoes, or as a rub on chicken!

Turkey Meatball Sub

1 large egg
2 Tbs. milk
2 large cloves fresh garlic, minced
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 tsp. dried basil
1/4 tsp. dried red pepper flakes
1/8 tsp. dried Italian seasoning
1 dash of Cajun seasoning
1 dash paprika
1 lb. ground turkey
1/4 cup dried plain whole wheat bread crumbs
1/4 cup fresh Parmesan cheese, grated

4 Hoagie or Sub rolls
4 slices Provolone or Mozzarella cheese
24 oz. of any favorite Spaghetti Sauce, heated

Preheat oven to 350 degrees F.

In a medium bowl, whisk egg until slightly. Add milk, garlic, salt, pepper, and other seasonings. Mix well.

Using your hands to mix, add the ground turkey, bread crumbs, and Parmesan cheese to the egg mixture. Mix until blended, but DO NOT over mix.

Form the mixture into 2-inch round balls (meatballs will be rather soft). Place meatballs onto a greased sheet and bake for 15-20 minutes, or until golden brown and cooked through.Transfer meatballs to the heated sauce.

Place rolls on a baking sheet, cut-side up. Top each with a slice of cheese. Toast under broiler for 1-2 minutes, or until golden. Be careful not to burn! Remove rolls and fill each roll with sauce-coated meatballs. Spoon additional sauce over top of meatballs, if needed.

Crock Pot French Onion Soup

2 whole medium yellow onions, very thinly sliced
3 cloves garlic, minced
2 Tbs. brown sugar or Sucanat sugar
4 Tbs. unsalted butter
1/2 tsp. sea salt
2 Tbs. balsamic vinegar
3 Tbs. whole wheat flour
1 cup (8 oz.) beer (I used Budweiser)
8 cups (64 oz.) beef stock
2 Tbs. fresh thyme
1/2 tsp. fresh ground black pepper
1 whole loaf of french bread
8 slices Gruyere or Swiss cheese

Set your crock pot on HIGH. Add onions, garlic, sugar, butter, salt and balsamic vinegar. Mix until combined. Cover and let cook on high for 1-1/2 to 2 hours, stirring occasionally, until onions are a bit caramelized and a few are brown along the edges. Most importantly, make sure the onions are very soft.

Add in flour, then stir thoroughly and let it sit for 5 minutes. Add in beer, beef stock, thyme, and pepper, then turn heat down to LOW, cover and cook for 6 hours.

Before serving, cut a loaf of French bread into slices that will fit the top of your bowl. Fill oven-proof bowls with soup to the top, then cover with slice of bread and a slice of cheese. Place in oven, under the broiler, for 2-3 minutes, or until cheese is bubbly and golden brown. Watch carefully that cheese and bread don't burn! Also, be careful when serving, as bowls will be hot! *If you don't have oven-proof bowls, then place slices of bread with cheese on top onto a baking sheet. Place under broiler for 2-3 minutes, until cheese is bubbly. Then transfer each slice on top of each bowl of soup.

Tip: To easily remove fresh thyme from stem, glide your fingers down the stem in the opposite direction of the thyme leaves. They will fall right off, leaving a bare stem.

Crock Pot Braised Teriyaki Chicken

6 boneless, skinless chicken thighs
1/2 cup soy sauce
2 Tbs. brown sugar or Sucanat sugar
1 Tbs. fresh ginger, peeled and finely grated
2 garlic cloves, finely minced
Cooked Rice, to serve

In a crock pot, place thawed chicken thighs.

In a small bowl, combine soy sauce, sugar, ginger, and garlic. Mix well. Pour mixture over chicken.

Cover and cook on LOW for 6-7 hours, until tender.

Remove chicken and transfer to a plate. Shred chicken, using two forks, then return to crock pot to soak up more of the juices. Serve over cooked rice.

Tip: Fresh Ginger is very fibrous when grating. About a 3-inch long piece will give you approx. 1-2 tablespoons grated. I like to add frozen (now thawed) broccoli to the crock pot, about 45 minutes before I plan to serve. Do make sure it is thawed, as using frozen broccoli will water down the teriyaki sauce.

Honey Whipped Butter

1/2 cup unsalted butter, softened at room temperature
1/4 cup pure honey

In a small bowl, combine butter and honey; beat with an electric mixer until fluffy.

Tip: Serve this over your favorite breads and muffins!

Pumpkin Bread

*Recipe makes 2 loaves

4 cups whole wheat flour

3 cups granulated sugar or dry honey granules

2 tsp. baking soda
1-1/2 tsp. sea salt
1 tsp. aluminum-free baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground cloves
1/4 tsp. ground ginger
15 oz. canned pumpkin (without the pumpkin seasonings already added to it)
1 cup olive oil
4 whole large eggs
2/3 cup cold water

Preheat oven to 350 degrees F. Grease two 9 x 5 x 3-inch loaf pans; set aside.

In a large bowl, combine flour, sugar, baking soda, salt, baking powder, and all of the dry seasonings. Mix well with a spoon, to combine.

In a separate medium bowl, whisk together the pumpkin, oil, eggs, and water.

Pour the pumpkin mixture into the flour mixture. Stir just to combine, until dry ingredients are moistened. Do not over mix.

Pour half of the batter into each loaf pan. Bake for 50-55 minutes, or until toothpick inserted in center of loaf comes out clean.

Cool on wire rack. Remove loaves from pans after 10 minutes of cooling.

Chicken & Vegetable w/ Rice Soup

A perfect "pick me up" when you're feeling under the weather!

1 cup yellow onion, finely chopped
2 Tbs. olive oil
1 cup fresh carrots, peeled and chopped
1 cup fresh celery stalks, chopped
7 cups chicken broth
3/4 cup uncooked brown rice
4 cups (6 oz.) firmly packed fresh spinach leaves, stems removed and chopped bite-size
1 cup fresh parsley, stems removed and finely chopped OR 1 tsp. dried parsley
3 springs fresh dill, stems removed and chopped OR 1/2 tsp. dried dill
3/4 Lb. (12 oz.) uncooked boneless, skinless chicken breasts, diced bite-sized
1/2 tsp. sea salt
Several dashes ground black pepper

In a large pot, heat the oil over medium-high heat. Saute the onions until slightly tender. Add carrots and celery, cook about 6-8 minutes, or until soft.

Add the broth and rice to the pot (and if using DRIED parsley and dill then add those now. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes, or until rice is cooked.

Once rice has cooked, add raw chicken, salt, and pepper to pot. Cook, covered, for an additional 15 minutes over medium-low heat, or until chicken is no longer pink. Make sure liquid is at a light boil (simmer) to ensure chicken is cooking.

Stir in the spinach, (and if using FRESH parsley, and dill add those now). Cook until the spinach is wilted. Add additional salt and pepper to taste.

Poppy Seed Chicken Salad

1 Lb. (about 3 cups chopped) boneless, skinless cooked chicken breasts, cooled and chopped
1/2 cup pecans, chopped
2 celery sticks, chopped
1 cup red or green seedless grapes, cut in half
1/4 cup mayonnaise
1/4 cup plain Greek yogurt
1 tsp. poppy seeds
2 tsp. apple cider vinegar
1 Tbs. pure honey
1/4 tsp. sea salt
Several  dashes ground black pepper

In a large bowl, mix cooled chicken, pecans, celery, and grapes; set aside. In a small separate bowl, combine mayonnaise, yogurt, poppy seeds, vinegar, honey, salt, and pepper; whisk until well blended.

Add enough of the dressing to evenly coat the chicken mixture (you might not use it all). Mix well.

Serve on your choice of bread. I prefer it served in a bakery-style croissant!

Baked Salmon with Leeks

1 Lb. skinless salmon fillets
2 medium leeks (Leeks are like giant green onions, only milder)
2 Tbs. plus extra for brushing Olive oil
Sea salt
Fresh ground black pepper

Preheat oven to 400 degrees F.

Wash the leeks very well, since dirt is often trapped between the layers. Cut the leeks, using all of the white and 1-inch of the light green (discard the rest) and thinly slice.

Coat the bottom of a frying pan with olive oil. Saute the leeks over medium-high heat. Saute leeks until they are soft, about 10 minutes. Add salt and pepper, to taste. Once cooked, transfer them to a 8 x 8-inch ungreased baking pan. Set aside.

Rinse the salmon and pat dry. Brush salmon with olive oil and lightly salt and pepper both sides. Place salmon on top of leeks.

Bake, uncovered, about 12 to 15 minutes, or until salmon flakes easily with a fork. The leeks will also begin to brown some.

Serves 4

Chicken Pesto Pizza

1 large (16") premade pizza dough, or homemade dough recipe
8 oz. jar of Traditional Basil Pesto (like Classico, usually in the pasta sauce section)
1/2 Lb. (1 breast) boneless, skinless chicken breast, cooked and shredded
2 cups (8 oz.) shredded mozzarella cheese

Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.

If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F. 

If using pre-made, already cooked pizza crust: Just apply your toppings and cook according to package directions. 

Spread pesto sauce evenly over dough. Top with chicken. Cover with cheese.

Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly.

Tex-Mex Chicken Casserole

2 cooked, skinless, boneless chicken breasts, shredded
10 oz. can diced tomatoes and green chilies, drained
10-3/4 oz. can cream of chicken soup
1/2 of a 15 oz. can traditional refried beans
1/4 tsp. garlic salt
1 tsp. chili powder
2 cups cooked brown rice
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Sharp Cheddar cheese
Hot sauce, optional

Preheat oven to 350 degrees F.

In a large bowl, mix together all of the ingredients, except the cheddar cheese. Pour into a greased casserole dish or 11 x 7-inch baking dish. Top with the cheddar cheese.

Bake, uncovered, for 20 minutes. Top with your favorite hot sauce.

Sweet Potato-Raisin Muffins

15 oz. canned whole sweet potatoes, drained
1-1/4 cup granulated sugar or dried honey granules
1/2 cup unsalted butter, softened (not melted)
2 large eggs, beaten
1-3/4 cup whole wheat flour
2 tsp. baking powder
1/4 tsp. sea salt
1/4 tsp. nutmeg
1 tsp. ground cinnamon
1/2 cup raisins
1/4 cup chopped walnuts

Topping:
1 Tbs. granulated sugar
1/8 tsp. ground cinnamon

Preheat oven to 350 degrees F.

In a large bowl, mash sweet potatoes. With a hand mixer blend in sugar and butter until smooth. Add eggs and blend well; set aside.

In a separate small bowl, mix flour, baking powder, salt, nutmeg, and cinnamon. Mix with spoon until combined.

Add flour and milk separately to sweet potato mixture, alternating back and forth between the flour and milk. Mix just until moistened. Fold in raisins and walnuts.

Fill 24 paper-lined muffin cups 3/4 full. Mix topping of sugar and cinnamon; sprinkle over top of each muffin.

Bake for 25 to 30 minutes, or until toothpick inserted near center comes out clean. Transfer to a cooling rack. Serve warm.

Makes 2 dozen

Fall Butternut Stew

Squash, beans, and dried fruit makes this stew perfect for Fall!

1 Tbs. olive oil
3/4 cup yellow onion, chopped
1 tsp. ground cumin
1-1/2 lb. butternut squash, peeled , seeded, and cut into 1-inch cubes
1 cup fresh carrots, diced
7-oz. pkg. Sun-Maid Dried Mixed Fruit, chopped into bite-size (contains pears, apricots, apples, plums)
15 oz. can garbanzo beans (aka: chick peas), undrained1-1/2 cup water
1/2 tsp. sea salt

In a large pot, heat oil over medium heat. Add onion and cumin. Cook, uncovered, for 3 minutes, or until onion is soft.

Add squash, carrots, dried fruit, garbanzo beans, water, and salt. Bring to a light boil, then cover and reduce heat to a simmer, for 20-25 minutes, or until vegetables are soft. Add additional water if needed.

Apple Bread Pudding

3/4 cup dried apples, chopped bite size *I use Sun-Maid Dried Washington Apples in a package
3/4 cup water
1/4 cup light brown sugar, packed
1 Tbs. butter
2 cups milk
3 large eggs, beaten
1/2 cup granulated sugar
2 tsp. pure vanilla extract
3 cups country-style white bread, cubed *Use bakery whole loaf bread, not pre-sliced sandwich bread
1/4 cup dried currants (they are dried berries of small, sweet seedless grapes) * I use Sun-Maid Zante Currants in a package

Preheat oven to 325 degrees F.

In a small pot, combine dried apples and water. Bring to a boil, then simmer, covered, until all liquid is absorbed and apples are soft.

Stir in brown sugar and butter. Reduce heat and cook, uncovered, stirring until apples are coated and mixture is syrupy, about 5 minutes.

Pour apple mixture in a lightly buttered 1-1/2 quart casserole dish. Set aside.

In a large bowl, whisk together milk, eggs, sugar, and vanilla. Stir in bread cubes and currants. Pour mixture over apple mixture.

Bake, uncovered, for 60-70 minutes, or until knife inserted in center comes out clean. Serve warm or room temperature.

Beef Pierogy Casserole

Think Beef Stew meets Shepherd's Pie!

1-1/2 Lb. lean ground beef
32 oz. (2 Lb.) bag frozen Potato & Cheddar Pierogies, divided
1/2 cup fresh yellow onion, chopped
1/4 tsp. garlic powder
1 cup fresh carrots, diced
2 (12 oz. each) jars Beef Gravy, divided
1 cup shredded cheddar cheese
Dried Parsley, to taste

Preheat oven to 350 degrees F.

In a large pan, cook ground beef, onion, and garlic powder, until meat is no longer pink and onions are tender. Drain grease and set meat aside.

In a steamer or pot with water, cook carrots until tender, about 10 minutes. Drain and set aside.

Coat the bottom of a 9 x 13-inch baking pan with nonstick cooking spray. Pour 1/4 cup of gravy, to coat the bottom of the pan. Layer bottom of pan with 1/2 of the pierogies (about 12 of them). Top pierogies with meat and carrots. Evenly pour 1 cup gravy over the carrots. Sprinkle cheese on top. Layer with the remaining pierogies. Pour another 1 cup of gravy over perogies. Sprinkle with parsley.

Cover with foil and bake for 40 minutes. Uncover and cook an additional 10 minutes, or until perogies are soft and warm in center and gravy is bubbly.

Whole-Wheat Pizza Crust

1 1/2 cups hot water
1/3 cup olive oil   
1/3 cup honey   
2 tsp. sea salt
1 egg
2 Tbs. Lecithin, optional
4-6 cups whole wheat or hard wheat flour, divided
1 Tbs. INSTANT yeast

In a large bowl, combine oil, honey, salt, and egg with a large wooden spoon. Stir in hot water. Then, stir in 2 cups of the flour and lecithin. Add yeast and enough of the remaining flour (maybe more) to make soft dough.

Knead dough until smooth and elastic for about 5 min. (8 min. if doubling recipe), adding more flour if too sticky. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (could take a couple of hours).

Once dough has doubled, transfer dough to a counter top. Punch dough down until flat. Divide dough in half for two medium pizza crusts, or one large thick crust (16-inch). Roll dough out to desired size, working from the center, outward.

Place on greased pizza pan. Poke crust several times with a fork to prevent air pockets from forming. Let dough rest for 15 minutes.

Bake at 400 degrees for 10 minutes. Remove and cool slightly. Add toppings and bake at 400 degrees F for an additional 15 minutes.

Makes 2 Crusts

Dyed-Dried Coconut

A fun way to decorate cakes & cupcakes!

7 oz. bag sweetened shredded coconut
1 Tbs. cold water
2 drops (any color) liquid food coloring, *use more to make a darker shade

In a medium size bowl, mix water and food coloring, using a wooden craft stick (may stain other utensils). Once blended, add coconut in batches, mixing until color is fully incorporated. If the coconut is too dry and not getting fully covered with color, then mix water and food coloring again in a seperate bowl and add colored water a teaspoon at a time, to the coconut, until moist and colored.

Preheat oven to 175 degrees F. Line a baking sheet with paper towels, 3 towels thick. Spread colored coconut onto paper towels. Place sheet in oven for 15 minutes. (No, your paper towel will not catch fire.) Remove pan and stir coconut. Cook an additional 15 to 20 minutes, or until coconut is dry.

Remove pan and transfer coconut to a plate. Cool completely. Store in a sealed container, in the refrigerator, until ready to use.

Tip: I use this to make green "grass" on top of my cupcakes or cakes. Also really pretty to decorate desserts at Easter time.

Tropical Cake

Packed with pineapple, orange, and banana flavors!

15.25 oz. boxed Yellow Cake mix
12 oz. container whip cream, thawed (buy (2) 8 oz. containers & only use half of one)
3.4 oz. box Vanilla-flavored Instant Pudding mix
3.4 oz. box Banana-flavored Instant Pudding mix
2 large eggs
20 oz. can crushed pineapple, undrained, divided
11 oz. can mandarin orange segments, drained (reserve liquid!), divided

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan; set aside.

Drain the oranges, reserving 1/2 cup of the liquid! In a large bowl, mix dry cake mix with the dry banana pudding mix. Add the eggs, 1 cup of the undrained pineapple, 1/2 cup oranges segments, and the 1/2 cup of reserved orange liquid. Blend until smooth and incorporated.

Pour batter into baking pan. Bake for 25 to 30 minutes. Cake should be slightly golden and toothpick inserted in center should be clean.

While cake is cooking, in a separate bowl mix whip cream with the dry vanilla pudding mix, and the remainder of the crushed pineapple and oranges segments. Mix until well blended. Set bowl, covered, in the refrigerator, until ready to frost cake. *This needs to have time to blend flavors in the refrigerator.

Once cake is done, cool in pan, on wire rack. Once cake is cooled completely, frost the top with the cool whip mixture. Refrigerate any left overs.

Crock Pot Chicken w/ Asian Peanut Sauce

1-1/2 Lb. boneless, skinless chicken thighs, thawed
1 cup mild salsa
1/4 cup creamy peanut butter
2 Tbs. (1 small lime) fresh squeezed lime juice
2 Tbs. soy sauce
1/4 tsp. crush red pepper flakes
5 cups cooked brown

Spray bottom of crock pot with non-stick cooking spray. Place chicken in crock pot.

In a small bowl, combine salsa, peanut butter, lime juice, soy sauce, and red pepper flakes. Whisk until blended and creamy. Pour mixture over chicken.

Cover and cook on low for 6 to 7 hours, or until chicken is fork-tender. Serve chicken over rice, and spoon the peanut sauce on top.

Refried Beans

A tasty substitute for canned refried beans!

*Soak beans overnight (min. 8 hours), prior to cooking in crock pot
1 Lb. (16 oz.) bag dry pinto beans
1/2 tsp. garlic powder
1/2 tsp. onion salt
2 cups (8 oz.) shredded sharp cheddar cheese
1/4 cup (4 Tbs.) butter

Carefully sort through pinto beans, being sure there are no small rocks (I find at least a couple every time!). Rinse beans in a colander. Transfer beans to a crock pot. Add 6 cups of cold water. Let it sit uncovered, overnight, with crock pot turned off. This will tenderize the beans!

The next day, drain beans into colander and rinse again. Also, rinse out crock pot from the dirty beans soaking. Pour beans back into crock pot and add 6 cups of cold water again.

Cook, covered, on high for 6 hours, or until beans are tender. Once done, ladle 1 cup of liquid from crock pot into a glass measuring cup; set aside. Drain the beans and remainder liquid in a colander. With the heat now off, add beans back to crock pot.

Add butter to the beans and mix until melted. Then add garlic powder, onion salt, and cheddar cheese. Mix well, until cheese is melted. Add the bean mixture, along with 1/4 cup of the reserved liquid, to a blender or food processor and blend until smooth. Once blended, you can add more liquid, a little at a time, until your beans reach the consistency you like. I like them them thick enough to stand a spoon up in them! Be careful, if you add too much liquid you won't be able to get it thick again!

Serve immediately or cool slightly and refrigerate in a sealed container, reheating them when ready to eat.

Chocolate-Cherry Cake

An easy way to spiff up a boxed cake mix!

1 (15.25 oz.) boxed Milk Chocolate Cake Mix
Eggs, as directed on box
Oil, as directed on box
Water, as directed on box
21 oz. can Cherry pie filling
1 (16 oz.) container Milk Chocolate Frosting

Preheat oven according to directions on boxed cake mix. Grease a 13 x 9 pan OR two round pans; set aside.

In a large bowl, prepare cake mix according to box directions. Once all ingredients have been added and blended, fold in cherry pie filling. Mix until fully incorporated.

Bake according to box directions, adding an additional 5 minutes or so to the cook time. Cake will be moist, but should still spring back when pressed lightly. Also, toothpick inserted in the center should come out fairly clean.

If cooking in a 13 x 9 pan, then cool in pan, on a wire rack. If cooking in round pans, let cake cool 10 minutes before flipping on onto cooling rack. Cool completely before frosting.

Orange Creamsicle Frozen Custard

*This recipe requires an ice cream maker

1 Tbs. cornstarch
1-1/2 cups cold whole milk, divided
3 large eggs
1 cup granulated sugar
1/4 tsp. sea salt
1-1/2 cups heavy cream
2 tsp. pure vanilla extract
1/4 cup frozen orange juice concentrate, thawed
Crushed Ice (for ice cream maker)
Rock Salt (for ice cream maker)

In a small bowl, whisk cornstarch and 1/2 cup milk, until smooth. In a separate medium-sized saucepan, whisk the eggs, sugar, and salt. Whisk in the cornstarch mixture and the remaining 1 cup of milk, until smooth.

Cook mixture over low heat, uncovered, stirring often until thick enough to coat the back of a spoon, about 10 minutes. Do not boil! Pour mixture into a bowl (I use my metal ice cream maker container instead of a bowl, because it is tall and water won't get in during the next step). Set the uncovered bowl/container of mixture in a larger bowl of ice water. This will stop the cooking process of the mixture. Be careful not to get any water in your custard mixture.

Whisk in the cream and stir until mixture is cool. Remove bowl/container from ice bath and stir in vanilla and orange juice concentrate. Cover bowl/container and chill in refrigerator for 60 minutes.

Pour chilled custard mixture into an ice cream maker or just transfer your ice cream maker container, if you used it in the last step. Follow manufacturer's directions for making ice cream. This will make it soft-serve style, or freeze when done for a firmer ice cream.

Italian Stuffed Zucchini

2 Lbs. (about 4 to 5) medium-sized green zucchini, unpeeled
1 large egg, slightly beaten
3 Tbs. mushrooms, finely chopped
1/3 cup fine plain whole wheat bread crumbs
1/3 cup fresh Parmesan cheese, finely grated
1 Tbs. yellow onion, finely chopped
1 clove fresh garlic, finely minced
1 Tbs. dried parsley
1/4 tsp. dried thyme
1/8 tsp. sea salt
Dash of ground black pepper, to taste
1 Tbs. olive oil

Preheat oven to 350 degrees F.

Wash zucchini. Boil a large pot of lightly salted water. Add zucchini to boiling water and boil uncovered for 10 minutes. Drain and cool.

Once cooled enough to handle, halve each zucchini lengthwise. Using a spoon, scoop out the pulp and set pulp aside. Arrange hallowed out zucchini, skin side down, in a greased 9 x 13 baking dish.

On a cutting board chop zucchini pulp until fairly mashed. Transfer pulp to a medium-sized bowl, being sure to drain most of the liquid first. Mix pulp and egg together. Add mushrooms, bread crumbs, cheese, onion, garlic, parsley, and thyme. Mix well. Evenly stuff each zucchini with the pulp mixture. Drizzle with oil.

Bake, uncovered, for 25 to 30 minutes.

Spicy Thai Chicken Pizza

1 large (16") premade pizza dough, or homemade dough recipe
1/2 cup bottled Peanut Sauce (usually in the Asian section of a major grocery store)
1/2 Lb. (1 breast) boneless, skinless chicken breast, cooked and shredded
1/2 cup fresh matchstick carrots
1 cup canned bean sprouts, well drained with paper towel (in the Asian section of store)
1 large fresh garlic cloves, finely minced
2 cups (8 oz.) shredded mozzarella cheese

Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.

If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F. 

If using pre-made, already cooked pizza crust: Just apply your toppings and cook according to package directions. 

Spread peanut sauce evenly over dough. Top with chicken, carrots, bean sprouts, and garlic. Cover with cheese.

Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly.

Tip: The spice will vary, depending on the brand of Peanut Sauce you use.

Muffuletta

Aka: A really good sub-style sandwich!

1/4 cup red wine vinegar
2 fresh garlic cloves, finely chopped
1 tsp. dried oregano
1/3 cup olive oil
1/3 cup (about 10-12 olives) pitted green olives, drained & chopped
1/3 cup (about 10-12 olives) pitted kalamata olives, drained & chopped
1/4 cup roasted red bell pepper (from a jar), drained & chopped
A few dashes fresh ground black pepper
1 (1-1/2 Lb) round bread loaf, any variety (about 7-inches in diameter and 3-inches high)
8 oz. (1/2 Lb.) thinly sliced fresh deli turkey
4 oz. (1/4 Lb.) thinly sliced fresh deli pastrami
4 oz. (1/4 Lb.) sliced provolone
1/2 of a small red onion, thinly sliced
1 cup tightly packed fresh arugula leaves

In a small bowl, whisk red wine vinegar, garlic, and oregano. Slowly drizzle in oil, whisking constantly. Stir in both olives, roasted peppers, and black pepper.

Cut the top 1-inch of the bread loaf; set aside. Hollow out the bottom and sides of the bread bowl, being carefully not to poke through the crust. Spread half of the olive mixture over the bottom of the bread bowl. Spread the remainder of the mixture over the cut bread top.

Layer the meats and cheese in the bottom of the bread-- pastrami, cheese, turkey; repeat, ending with cheese. Press gently with each addition. It typically takes about 3 slices of meat or cheese per layer. Once layers are almost full to the top, add onions and arugula to bread bowl. Carefully cover with the bread top. You can serve this immediately or wrap entire sandwich tightly in plastic wrap and place in refrigerator for up to one day before. I recommend making it ahead of time. The longer it sits, the more the flavors will blend! (For example: I make it in the morning, if I want it for dinner that night or the night prior if I want it for lunch the next day.)

Cut the sandwich into wedges and serve.

Tip: The olives are rather salty, so I don't suggest adding any salt to the oil mixture. Feel free to change up the meats and cheese for a variety. I personally think it tastes best when using two meats or more, sticking to a total of 12 oz. of deli meat and 4 oz. of sliced cheese per bread bowl.

Cherry-Basil Orzo Salad

It has it all--sweet, savory, and salty!

16 oz. box whole wheat orzo pasta
3 Tbs. plus 1/4 cup olive oil
2 cups (about 3 oz.) fresh arugula or fresh spinach, torn bite-sized
1 cup (4 oz.) crumbled feta cheese
1/2 cup dried cherries
12 very small fresh basil leaves, finely chopped, stems removed
1/4 cup toasted pine nuts
3 Tbs. fresh squeezed lemon juice, seeds removed
1-1/2 tsp. sea salt
Several dashes of ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook uncovered until tender, stirring occasionally for about 10 minutes. Drain pasta and place in a large bowl. Drizzle the pasta with 3 tablespoons olive oil, toss. Spread pasta out onto a ungreased baking sheet to cool slightly. *If you mix everything with the hot pasta, the leaves will wilt and the feta will soften, making it less than desirable.

Add pine nuts to a dry medium saucepan, over medium-low heat. Shake pan frequently to avoid burning and to ensure even browning. When the nuts are fragrant and browned, take the pan off the heat. Watch carefully as they can burn quickly! Transfer pine nuts to a plate to cool.

Once orzo and pine nuts are cooled, transfer both to a large serving bowl. Add 1/4 cup olive oil, arugula or spinach, feta cheese, cherries, basil, lemon juice, salt, and pepper. Mix gently to combine. Serve immediately.

Food Tip: Broccoli

Making a pasta dish with cooked broccoli in it? Skip the step of cooking the broccoli in a separate pan. Instead, just add your fresh broccoli florets to the boiling pasta water (uncovered), the last 2-3 minutes of the pasta cooking time. Broccoli will come out tender and ready to go!

Parmesan & Cracker Crusted Salmon

1/4 cup mayonnaise
2 Tbs. fresh grated Parmesan Cheese
1/8 tsp. cayenne pepper
4 (1 Lb. total) skinless salmon fillets, thawed
2 tsp. fresh squeezed lemon juice, seeds removed, divided
1/2 cup crushed Kashi Original 7 Grain Snack Crackers, divided

Preheat oven to 400 degrees F.

In a small bowl, mix mayo, cheese, and cayenne pepper until well blended; set aside.

In a sealed ziplock bag, crush crackers using a mallet. Do not over crush to the point that the crackers are too fine. A few small chunks here and there give the fish a nice texture.

Place salmon on a greased foil-lined shallow baking sheet. Drizzle each fillet with 1/2 teaspoon of lemon juice. Top each with mayo mixture and spread to evenly cover top of salmon. Sprinkle each fillet with 1/8 cup of cracker crumbs.

Bake, uncovered, for 12 to 15 minutes, or until salmon flakes easily with fork.

Makes 4

Chicken Bow-Tie Pasta Salad

Serve as a warm main meal or a cold pasta salad side dish!

2 cups farfalle (bow-tie) pasta, uncooked
2 cups fresh broccoli florets
8 oz. bag frozen Tyson Grilled & Ready Diced Chicken Breasts
1/2 cup cherry tomatoes, halved
1/2 cup Kraft Light Zesty Italian Dressing
1/2 cup Kraft Colby & Monterey Jack Cheese Crumbles
1/4 cup sliced ripe black olives, drained
1/4 cup fresh Parmesan Cheese, shredded

Cook frozen chicken, according to package directions.

While chicken is cooking, cook pasta as directed on the box. Add broccoli to the pasta water for the last 2 minutes of the pasta cooking time; drain.In a large bowl, toss cooked chicken, tomatoes, dressing, cheese crumbles, and olives. Add pasta and broccoli mixture and mix lightly.

Sprinkle with Parmesan cheese. Serve immediately as a warm dish OR cover and refrigerate until chilled for a cold pasta salad. *May need to add a little more dressing prior to serving, if you serve it cold.

Cherry Danish Dessert

2 (8 oz. each) tube refrigerated crescent rolls, divided
2 (8 oz. each) cream cheese
1-1/2 cup powdered sugar, divided
1 egg white
1 tsp. pure vanilla extract
21 oz. can cherry pie filling
1 to 2 Tbs. milk
Wax paper

Preheat oven to 350 degrees F.

Unroll 1 of the crescent cans of dough. Place in a greased 13 x 9-inch baking pan. Press dough onto bottom of pan to form a crust, firmly pressing seams together to seal.

In a large bowl, beat cream cheese, 3/4 cup sugar, egg white, and vanilla with an electric mixer on medium speed. Blend well until smooth. Spread mixture onto crust. Pour pie filling evenly over the cream cheese mixture.

Unroll remaining can of crescent dough onto a large sheet of wax paper. Pat out dough to form a 13 x 9-inch rectangle, pressing seams together to seal. Invert dough over pie filling to form a top crust. Discard wax paper.

Bake, uncovered, 30 to 35 minutes, or until golden brown on top. Cool at least 20 minutes on a wire rack.

While dessert is still warm, make the glaze. In a small bowl, gradually add milk to remaining 3/4 cup sugar, beating until well blended and thick. Drizzle over dessert. Cool completely. Cut into squares to serve. Store leftovers in refrigerator.

Tip: You can eat this dessert at room temp. or cold. I prefer to make it ahead of time and refrigerate it before serving it.

Cream Puffs

Light pastry puff with a vanilla custard-pudding filling!

1 cup water
1/2 cup unsalted butter
1/8 tsp. sea salt
1-1/4 cup whole wheat flour OR 1 cup all-purpose white flour
4 whole large eggs
Homemade Vanilla Pudding (see recipe under the What's Cookin' Dessert tab)
Powdered Sugar

*Make Vanilla Pudding filling first. You need six hours for this to chill, prior to making the puffs. This will not taste the same if you substitute it for prepackaged pudding, as the homemade recipe is more custard like.

To make the pastry puffs:In a medium saucepan combine water, butter, and salt. Bring to a boil over medium heat. Add flour all at once, stirring quickly and constantly. Cook and stir until mixture forms a large ball that doesn't separate. Remove pan from heat and cool 10 minutes.

Preheat oven to 400 degrees F.

Once cooled, add eggs to dough mixture in pan, one at a time, beating well with a wooden spoon after each addition. When you first add an egg the dough will appear slimy and not come together. Stir it until the dough gets thick and smooth again, about a minute or so.

Drop dough by 12 heaping tablespoons (3-inches apart) onto a greased baking sheet. Dough will appear soft. Bake for 30 to 35 minutes, or until golden. Transfer to a wire rack and cool completely.

Assemble Cream Puffs:Right before serving, cut the top 1/3 from the baked puffs. Using your fingers, carefully remove soft dough from inside, leaving the outer puff shell intact. Fill hallowed puff with chilled homemade vanilla pudding mixture. Replace tops. Sift powdered sugar over the tops. Serve immediately. If you fill them early and try to refrigerate them for later, they will get soft in time. Fill them as you go.

Tip: The puffs seem to get real soft if you make them on a rainy, humid day. If this happens just store them in the refrigerator after they have cooled completely on the rack.

Makes 12 large cream puffs

Vanilla Pudding

*Allow a min. of 6 hours to chill, prior to serving
3/4 cup granulated sugar or dry honey granules
3 Tbs. cornstarch
3 cups cold whole milk
4 egg yolks, beaten
1 Tbs. unsalted butter
1-1/2 tsp.pure vanilla extract
Whipped cream (optional)

In a medium saucepan, combine sugar and cornstarch. Whisk in milk. Cook, uncovered, over medium heat until bubbly and thick. Be sure to whisk very often, to prevent burning on the bottom. Once thickened (this could take awhile), remove from heat.

Place beaten egg yolks in a heat-resistant bowl or glass measuring cup. Using a ladle, slowly (a small drizzle at a time) whisk 1 cup of the cooked milk mixture into the yolks, stirring constantly to prevent the yolk from scrambling. Once incorporated, slowly whisk the yolk/milk mixture back into the saucepan with the main milk mixture. Bring mixture to a gentle boil, reduce heat to low and cook for 2 minutes more, whisking often.

Remove from heat. Stir in butter and vanilla. Mix well. Immediately pour mixture into a medium sized heat-resistant bowl. Place a sheet of plastic wrap on the surface of the pudding. Make sure plastic wrap is laying directly on the whole surface of the pudding. This will prevent a "skin" from forming on the top.

Immediately chill hot pudding in refrigerator for a min. of 6 hours, or until set. Pudding bowl will be very cold when ready. Do not stir during chilling!

Top with homemade whipped cream (recipe found under the Dessert tab) or just enjoy plain!

Tip: Have patience when making this! If you try to rush the milk mixture to boil quicker by turning the heat up higher, you will burn it. Be sure to cook it slow and stir often to prevent burning. It will be worth the extra time!

Mexican Casserole

1 cup fresh yellow onion, chopped
4 cloves fresh garlic, minced
2 Tbs. olive oil
1-1/2 Tbs. chili powder
2 tsp. ground cumin
1/2 tsp. sea salt
15 oz. can light red kidney beans, drained and rinsed
15 oz. can dark red kidney beans, drained and rinsed
3 cups cooked brown rice
8 oz. (2 cups) sharp cheddar cheese, shredded
1-1/2 cups milk
4 whole large eggs, beaten
1 lb. cooked boneless, skinless chicken breast, diced
Salsa (optional)
Sour cream (optional)

Preheat oven to 350 degrees F.

In a saucepan cook onion and garlic in hot oil, until tender, but not brown. Stir in chili powder, cumin, and salt. Cook 1 minute more; cool slightly.

In a large bowl, combine cooled onion mixture with beans, cooked rice, cheese, milk, eggs, and cooked chicken. Mix until well blended.

Pour mixture into a greased 9 x 13 baking dish. Bake, uncovered, for 35 to 40 minutes, or until center is set. Let stand 10 minutes, prior to serving. Top with salsa and/or sour cream.

Tip: For a smaller serving, divide recipe in half and cook in a greased 10-inch pie plate for 25 to 30 minutes (or until center is set) at 350 degrees F.

Baked Banana Custard

2 cups cold milk
1/2 cup (1 stick) unsalted butter, melted
4 whole large eggs
1 ripe banana, mashed
1 tsp. pure vanilla extract
1 cup granulated sugar or dry honey granules
1/2 cup whole wheat flour
1/4 tsp. sea salt

Preheat oven to 350 degrees F.

In a blender, combine all ingredients until smooth.

Pour mixture into a greased 9-inch deep-dish pie plate. (Not all the mixture will fit, you will have about 1 cup of mixture leftover in your blender.)

Bake, uncovered, for 50 minutes, or until a knife inserted near the center comes out clean.

Place on a wire rack until completely cooled (a couple of hours). Then transfer to the refrigerator, until custard is chilled.

Tip: You can serve this room temp. if you prefer. I personally think it tastes best cold.

Blueberry Crescents

Makes a great breakfast danish or light dessert!

8 oz. tube refrigerated crescent dinner rolls
4 oz. (1/2 of  8-oz. package) cream cheese, softened at room temp.
2 Tbs. granulated sugar or dry honey granules
1/2 cup fresh blueberries, divided

Preheat oven to 375 degrees F.

Unroll dough into 4 rectangles. Press perforations together to seal.

In a medium bowl, combine cream cheese and sugar, until smooth. Spread mixture onto dough rectangles to within 1/2-inch of edges. Top each with 1/8 cup of blueberries. Bring opposite corners of rectangles together. Press together to seal.

Place on an ungreased baking sheet. Bake, uncovered, for 11 to 13 minutes, or until golden brown. You can serve these warm or room temperature. Refrigerate any leftovers.

Tip: For extra sweetness as a dessert, sprinkle with a little sifted powder sugar just before serving.

Tuna & Artichoke on Ciabatta

4 (5 oz. each) cans tuna, drained and flaked
2 small fresh garlic clove, minced
1 tsp. fresh lemon zest
2/3 cup mayonnaise
2 (6 oz. each) jars marinated artichokes, drained and chopped
1/2 cup bottled roasted red bell pepper, drained and diced
4 Tbs. green onion, diced (white part)
1/2 tsp. dried parsley
4 (6-inch each) ciabatta rolls

In a medium-sized bowl, combine tuna, garlic, lemon, mayonnaise, artichokes, red bell pepper, green onion, and parsley. Fill each ciabatta roll evenly with mixture.

Tip: You can make this ahead of time and place the tuna mixture in a sealable container, in the refrigerator. This will allow the flavors to blend more.

Makes 4 sandwiches

All Natural Apple Pie

6 cups (about 5 apples) any variety apples, peeled, cored, and thinly sliced
3/4 cups pure Clover or Tupelo honey
2 Tbs. whole wheat flour
1 tsp. ground cinnamon
Dash of nutmeg
Dash of sea salt
2 Tbs. unsalted butter

Crust:
* If in a hurry, you can substitute the homemade crust below, by using 2 premade crusts (boxed roll-out kind) from the refrigerated section of store. Use the same cooking times and temperature as below.

2 to 2-1/2 cups whole wheat flour (I prefer freshly milled soft wheat, which uses 2-1/2 cups)
1 tsp. sea salt
12 Tbs. (1-1/2 sticks) unsalted butter, sliced into pats
4 Tbs. cold water

For the crust: In a medium bowl, combine flour and salt. Using a pastry cutter or fork, cut in pats of butter. Add water and mix using your hands. If dough is too wet add a little more flour. If too dry add water a teaspoon at a time. Divide dough in half and wrap in plastic wrap. Place in refrigerator until firm enough to roll out without being too sticky (about an hour). If too firm, let it sit on counter until softened. Using a rolling pin dusted with flour, roll each ball out on a floured surface a little bigger than the size of your pie plate. Continue to flour pin and surface to prevent dough from sticking. Line an ungreased 9-inch pie plate (regular-sized, not deep dish) with bottom crust. Set top crust aside.

For pie filling: In a large bowl combine apples, honey, flour, spices, and salt. Mix until blended.

Assemble: Preheat oven to 400 degrees F. Fill crust-lined pie plate with apples mixture. Place tabs of butter over apples. Lay top crust over apple mixture. Trim edges of crust and seal bottom and top crusts together by pinching them to form an edge. Cut several small slits on top of crust to allow steam to escape during cooking. Cover the edge of the crust with foil or a pie ring. Bake for 30 minutes. Remove foil or pie ring and bake for an additional 20 minutes. Crust should be golden brown. Let pie completely cool prior to slicing.

Easy Chicken Pot Pie

1 (15 oz. box) refrigerated pre-made 9-inch pie crust dough (2 crusts per box)
4 cups (about 4 breasts) chicken, cubed
1 cup fresh carrots, sliced
1 cup fresh celery, diced
1 cup frozen peas
1/2 cup shredded sharp cheddar cheese
2 (10.5 oz. each) cream of chicken soup
Salt and ground black pepper, to taste

Preheat oven to 375ºF.

Place the bottom pie crust in a ungreased deep dish 9" pie pan.

Boil water in a large pot. Once boiling, add the cubed chicken, carrots, celery, and peas to the water and boil for about 15 minutes, until the chicken is cooked thoroughly and vegetables are tender-crisp.

Using a colander, drain water and then pour chicken mixture into the bottom of the pie crust. Sprinkle with cheddar cheese and pour cream of chicken soup on top. Sprinkle lightly with a pinch of salt and pepper. Cover with the top pie crust layer and seal the edges by pinching the bottom crust and top crust together. With a knife, cut four slits into the top crust. Cover the edges of the crust with foil or a pie ring.

Bake for 30 minutes. Remove the pie ring or foil and continue baking for 15-20 minutes, or until the top is golden brown.

Let pie set a few minutes prior to serving.

Tip: Try different variations such as diced potato or broccoli (boiled with the veggies), turkey meat, sauteed mushrooms or onion, and/or different cheeses....

Spicy Buffalo Chicken Pizza

1 large (16") premade pizza dough or use homemade dough recipe
1 Lb. cooked chicken, diced or shredded
16 oz. Colby Jack cheese, shredded and divided
1/2 to 3/4 cup Frank's Original Red Hot Pepper Sauce (depending how spicy you like it)
1 cup Ranch dressing
2 (8 oz. each) packages cream cheese


Preheat oven, according to temp. stated on your dough package. Place rolled out dough onto a greased pizza pan.


If using raw dough or homemade recipe: Pre-cook the raw pizza dough partially, prior to applying the toppings. This avoids the crust from getting under-cooked or soggy. I usually cook it at 400 degrees, for about 8-10 minutes. Then apply my toppings and cook for an additional 15 minutes, at 400 degrees F..

If using pre-made, already cooked pizza crust: Just apply your toppings and cook according to package directions. 


To make sauce: In a pan, mix together hot sauce, and ranch dressing. Heat, uncovered, over medium to low heat. Once heated, add cream cheese, and 3/4 cup of the Colby Jack cheese. Heat and stir occasionally until cheeses are melted and smooth.


Spread sauce evenly over bottom of pizza crust. Top with cooked chicken. Sprinkle with remaining cheese


Cook according to the instructions on your package of pre-made crust or follow the instructions on your homemade dough recipe. Cheese should be melted and bubbly.


Tip: For quicker chicken, you can use the 22 oz. bag of Tyson's Grilled & Ready Oven Roasted Diced Chicken Breast. You just heat it for a few minutes on the stove, and you're ready to go!

Food tip: Pasta Sauce

To make your sauce more tangy and creamy, try adding 4 oz. of cream cheese to 24 oz. of your favorite warmed spaghetti sauce. Stir occasionally, until cream cheese is melted and blended into sauce.

Garlic-Italian Cream Cheese Spread

Great on bagels, crackers, or veggies!

8 oz. cream cheese, softened at room temp.
1/4 cup fresh Parmesan cheese, finely grated
1/4 cup mayonnaise
1 large fresh garlic clove, finely minced
1 tsp.dried Italian seasoning

In a medium bowl, combine all ingredients. Using a mixer, whip until well blended. Transfer to a sealable container and refrigerate for at least 1 hour. The longer it sets the more time it has to blend the flavors and firm up the cheese.

Makes approx. 1 cup

Greek Tortellini Salad

2 (9 oz. each) packages whole wheat Three Cheese Tortellini, fresh or frozen
2.25 oz. can sliced pitted black olives, drained
4 oz. (1 cup) feta cheese, crumbled
1 cup ripe tomato, seeded and diced
1/2 to 3/4 cup any Greek-flavored dressing *depends on how much your pasta absorbs
Dash ground black pepper
Salt, to taste

In a large pot, boil water and cook tortellini according to package directions. Once cooked, transfer the pasta to a colander and gently rinse under cold water. This will stop the cooking process and prevent sticking. Drain well.

Once the pasta is completely cooled, transfer it to a large mixing bowl. Gently fold in black olives, feta, tomato, dressing, pepper, and salt.

You can serve this at room temp. or cold. If you are making this ahead of time, refrigerate it in a sealed container. You may have to stir in a little more dressing right before serving.

White Chocolate & Cocoa Cookies

3-1/2 to 4 cups freshly ground soft wheat flour (found in most natural food stores) *you want the dough firm, yet slightly sticky
1 tsp. baking soda
1 tsp. aluminum-free baking powder
1/2 tsp. sea salt
3 Tbs. unsweetened cocoa powder
1 cup unsalted butter
1 cup dry honey granules (Do NOT use pure liquid honey as a substitute)
1 cup sucanat sugar
2 eggs
1 tsp. pure vanilla extract
2 cups white chocolate chip morsels

Preheat oven to 350 degrees F.

In a large bowl, mix flour, baking soda, baking powder, salt, and cocoa. Set aside.

In separate large mixing bowl, cream butter, honey granules, and sucanat with a hand mixer, until it makes a grainy paste. Add eggs and vanilla; beat well.

Stir dry ingredients into the creamed ingredients, a little at a time, blending well with each addition. Stir in white chocolate chips.

Drop rounded tablespoons of cookie dough, 2-inches apart, onto an ungreased cookie sheet. Bake for 10 minutes. Let cookies rest on pan for a minute, then transfer to a cooling rack. Store left overs in an airtight container or bag.

Makes about 3 to 4 dozen cookies

Chicken & Broccoli Casserole

2 cups chicken, cooked and cubed to bite-size
16 oz. bag frozen cut broccoli
2 (10.75 oz. each) canned cream of chicken soup
1/2 cup mayo
1 tsp. fresh squeezed lemon juice, seeds removed
1/4 tsp. sea salt
Dash fresh ground black pepper
2 cups sharp cheddar cheese, shredded
1/4 tsp. paprika
1/2 cup soft dried bread crumbs (plain-flavored)
1 Tbs. butter, melted

Preheat oven to 350 degrees F.

In a large bowl, mix cooked chicken, broccoli, cream of chicken, mayo, lemon juice, salt, and pepper.

Pour into a greased 9 x 13 baking dish. Top with cheese. Sprinkle paprika over cheese.

In a small bowl, mix bread crumbs into melted butter, using a fork. Once blended, sprinkle crumbs evenly over the cheese.

Bake, uncovered, for 30-35 minutes, or until bubbly.

Turkey Meatballs

These are so moist and flavorful!

1 large egg
2 Tbs. milk
2 large cloves fresh garlic, minced
1/2 tsp. sea salt
1/4 tsp. ground black pepper
1 tsp. dried basil
1/4 tsp. dried red pepper flakes
1/8 tsp. dried Italian seasoning
1 dash of Cajun seasoning
1 dash paprika
1 lb. ground turkey
1/4 cup dried plain whole wheat bread crumbs
1/4 cup fresh Parmesan cheese, grated

Preheat oven to 350 degrees F.

In a medium bowl, whisk egg until slightly. Add milk, garlic, salt, pepper, and other seasonings. Mix well.

Using your hands to mix, add the ground turkey, bread crumbs, and Parmesan cheese to the egg mixture. Mix until blended, but DO NOT over mix.

Form the mixture into 2-inch round balls (meatballs will be rather soft). Place meatballs onto a greased sheet and bake for 15-20 minutes, or until golden brown and cooked through.

Remove meatballs and serve immediately with your favorite cooked spaghetti sauce and pasta.

Tip: These are delicious in a meatball sub as well!

Makes 16 balls

Chicken Alfredo Biscuit Bake

2 cans (16.3 oz. each) Pillsbury Grands Biscuits (8 to a can, original flavored, flaky layer style)
16 oz. jar Alfredo sauce
1/2 tsp. garlic powder
1/2 tsp. garlic salt
1-1/2 tsp. dried Italian seasoning
1 pound chicken, cooked and cut into bite-sized pieces
2 cups shredded mozzarella cheese, divided

Preheat oven to 350 degrees F.

Cut each biscuit into 6 pieces and place into a large bowl. Toss biscuits with Alfredo sauce, garlic powder, garlic salt, and Italian seasoning.

Add all of the cooked chicken and 1 cup of the cheese. Gently mix until well blended.

Pour biscuit mixture into a greased 9 x 13 glass baking dish. Bake, uncovered, 30 minutes, then top with remaining 1 cup of cheese. Cook an additional 10-15 minutes, or until center is done.

Food Tip: Honey

Trying to measure pure honey for a recipe? Coat your measuring cup with non-stick cooking spray prior to pouring the honey into it. This will allow the honey to pour out easily into your recipe, verses becoming a sticky mess inside the measuring cup.

Banana-Cinnamon Pancakes

3 cups whole wheat flour
3 Tbs. granulated sugar or dry honey granules
2 Tbs. aluminum-free baking powder
1 tsp. ground cinnamon
3/4 tsp. sea salt
3 large eggs, beaten
2 cups heavy cream
1 cup milk
6 Tbs. olive oil
1 tsp. pure vanilla extract
1 ripe banana, mashed
Butter
Pure maple syrup, warmed

In a large bowl, stir together flour, sugar, baking powder, salt, and cinnamon. Set aside.

In another large bowl, whisk eggs, milk, oil, vanilla, and mashed banana. Stir egg mixture into the flour mixture, just until moistened (batter should be lumpy).

Heat a non-stick griddle to 350 degrees F. Drop batter by 1/3 cups onto hot griddle. Cook about 2 minutes, or until batter begins to form small bubbles on top. Flip pancakes and cook an additional 2 minutes, or until golden brown. Repeat until all the batter is gone.

Serve immediately with butter and syrup.

Makes 16-18 (6-inch) pancakes