Dark Chocolate Bark

1-12 oz. bag dark chocolate chips

1 tsp. canola oil

5 oz. bag dried cherries

6 oz. bag shelled pistachios



Melt chocolate in microwave. Stir in oil. Stir in 3/4 bag of cherries & 3/4 bag of nuts. Spread mixture on parchment lined cookie sheet. Spread remaining cherries & nuts on top. Freeze for one hour until firm. Break into pieces. Enjoy!!



Very quick & easy! Great for holiday gift giving!

Paige Pond's Peanut Butter Balls

18 oz jar of peanut butter
2 cups Rice Krispies
1 1/2 cups powdered sugar
1/4 tsp vanilla
1 cup chocolate chips

Mix together all ingredients except for chocolate chips.
Roll into 1 inch balls.
Melt chocolate chips.
Coat balls in chocolate, let cool.

Anna Blevins's Lime Meltaways

Ingredients:

- 3/4 cup butter, softened
- 1 cup powdered sugar, divided
- Grated zest of 2 limes
- 2 Tbsp fresh lime juice
- 1 Tbsp vanilla
- 1 3/4 cup flour
- 2 Tbsp cornstarch
- 1/4 tsp salt

Directions:

- Mix softened butter and 1/3 cup powdered sugar until well incorporated.
- Add lime zest, juice, and vanilla.
- In separate bowl whisk together flour, cornstarch, and salt.
- Add to butter mixture slowly until well combined.
- Divide dough in half.
- Roll each half into a "snake" about 1 1/4 inch in diameter.
- Refrigerate until firm-- at least an hour.
- Slice into 1/4 inch rounds and place on cookie sheet. (They won't spread.)
- Bake at 350 for 13 minutes.
- Let cool about 10 minutes.
- Toss cookies in remaining powdered sugar in a Ziploc bag.
- Makes about 5 dozen.

Heather Mehaffey's White Candy Crackers

48-Ritz Crackers
Peanut Butter
1 package-White Almond Bark, or Candiquick

- Line a cookie sheet with wax or parchment Paper.
- Spread Peanut Butter between 2 crackers.
- Melt Almond bark according to package directions.
- Dip crackers into bark using a fork. Place on paper lined cookie sheet. Cool in fridge until set.

**IF you want to sprinkle crackers with anything, do it right after you place it on the sheet. I usually sprinkle after I put one row down on the sheet.

Kristin Turner's Chocolate Mint Cookies

Ingredients:

3/4 cup butter

1 1/2 cups packed brown sugar

2 Tablespoons water

2 cups semi-sweet chocolate chips

2 eggs

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon salt

36 Andes chocolate mints (cut in halves)

Directions:

In microwave or on stove, heat butter, sugar and water till melted. Stir in chocolate chips and stir till partially melted. Let stand around 10 minutes to cool slightly. At high speed, beat in eggs, one at a time.At low speed, beat in dry ingredients. Beat till blended and chill dough at least one hour.Pre-heat oven to 350. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake for 8 to 10 minutes. When you bring them out of the oven, place 1/2 a mint candy on top of each cookie. Let sit for a few minutes and then spread out with a knife as frosting on cookie.

** This makes a LOT of cookies. At least 3 dozen, depending on how large you make the balls. If you make them larger, you can fit an entire Andes mint onto each cookie.

Joyce Orzechowski's Oreo Balls

1 package oreo cookies
1 8 oz package cream cheese--at room temperature.
1 pound dark melting chocolate--I use Wilton brand and you can pick it up at any craft store.

1. Put the whole package of cookies into a food processor and mix until all cookies are just crumbs. In a bowl add crumbs to softened cream cheese. Mix together well.

2.Line a cookie sheet with wax paper and roll dough into small balls, you want them to be bite size, line all the balls on the cookie sheet and chill for an hour. Meanwhile melt the chocolate in a double boiler, if you do not have one a pot with water on the bottom and a smaller pot with a handle on top, do not get water in your chocolate.

3.Dip chilled balls into melted chocolate, return to wax paper and let harden. Serve or store in an air tight container in the refrigerator.
These are the simplest, no bake, delicious dessert ever!!!

Cristy Brice's Chocolate Peppermint Pinwheel Cookies

Prep Time: 45 min
Inactive Prep Time: 2 hr 0 min
Cook Time: 13 min

Serves:
3 dozen

Ingredients
* 1 batch Sugar Cookies, recipe follows
* 3 ounces unsweetened chocolate, melted
* 1 teaspoon vanilla extract
* 1 egg yolk
* 1 teaspoon peppermint extract
* 1/2 cup crushed candy canes or peppermint candies

Directions

Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie:
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl

Heather Mehaffey's Snickerdoodles

Ingredients:
½ C melted butter
1 C Sugar
1 Egg
½ tsp Vanilla
1 ½ C Self-Rising Flour

Directions:

In a medium mixing bowl beat butter until smooth. Add Sugar, beat until combined, scrape sides of bowl. Beat in Egg and vanilla until combined. Beat in as much of the flour as you can with mixer, then stir in rest by hand. (Optional: Cover and chill for an hour)

In a small bowl add 2 T of sugar and ¼ tsp of cinnamon. (you may need to make more) Shape dough into 1 inch balls and dip into cinnamon/sugar mixture to coat. Place 2 inches apart on ungreased cookie sheet. Bake 375 for 10-11 minutes, or until edges are golden. Transfer to wire rack and cool. Store in airtight container.

Ashli Denton's Cornflake Crunchies

Any type of chips (chocolate, butterscotch, peanut butter, etc.)
Corn Flake cereal

Melt chips in large bowl in microwave. Stir in cereal until all flakes are coated. Drop onto wax paper and allow to firm. Keep in an airtight container.

Follow measurements and directions carefully she says... or they might not turn out! :) hehe

Taco Lasagna

1½ lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning
1 can (16 oz) stewed tomatoes, chopped
1 can Rotel
1 can (4 oz) chopped green chilies
2½ C shredded cheddar cheese
2 C shredded Monterey Jack Cheese
6 large flour tortillas

• Brown hamburger and onion. Drain well.
• Add tomatoes, seasoning, and chilies. Simmer for 30 minutes.
• Layer 2 torn up tortillas in bottom of a greased 9 X 13 inch pan.
• Top with half the meat mixture, then 1 cup of each of the cheeses.
• Repeat layers, ending with a tortilla layer.
• Cover with foil and bake at 350° for 30 minutes.
• Remove foil, add last ½ cup of cheddar and bake 5 more minutes.
• Serve with sour cream and salsa.

This is a family favorite. I always freeze the leftovers in individual servings to send in lunch boxes.

I never use the green chilies, but always use more cheese. Can you ever use too much cheese?

CHEX Pumpkin Pie Crunch

¼ cup brown sugar
1 Tbs pumpkin pie spice
¼ cup butter
2 tsp vanilla
2 cups Cinnamon Chex
2 cups Wheat Chex
2 cups Honey Nut Chex
8 oz. pecans

• Combine brown sugar and pumpkin pie spice
• Melt butter and add vanilla, combine with sugar and spice
• Mix cereals and pecans in large microwavable bowl.
• Pour spice mixture over cereals and mix to coat.
• Microwave 5 minutes, stirring after every minute.
• Spread on paper towels to cool.
• Store in an airtight container.

This is a nice change from regular Chex Mix. Great around the holidays.

Bacon Appetizer Crescents

1 pkg. cream cheese (8oz)
8 slices bacon, cooked and crumbled
1/3 cup Parmesan cheese
1/4 cup onion, finely chopped
2 T fresh chopped parsley
1 T milk
2 cans crescent rolls

• Heat oven to 375°.
• Separate rolls and form 4 rectangles, pressing seams to close.
• Cream together all ingredients, except rolls.
• Spread cheese mixture on rolls and roll up.
• Slice into wheels and bake until golden~about 15 minutes.

This recipe comes from KraftFoods.com. They call for you to make small wedges with a lot of folding over instructions, but doing the roll up thing works great.

If you're in a hurry, you can use real bacon bits instead.

Pecan Pie Mini Muffins

1 cup brown sugar, packed
1/2 cup all-purpose flour
1 cup pecans, chopped
2/3 butter (not margarine), melted
2 eggs, beaten

In a bowl, combine brown sugar, flour and pecans and set aside. In another bowl, combine butter and eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full. Bake at 350 for 20 to 25 minutes, or until muffins test done. Remove immediately to cool on wire racks. Yield: 2 dozen

Asian Slaw

Here is a great alternative to the traditional slaw recipes.

Ingredients:
1 lb shredded cabbage
1/2 cup shredded carrots
1 cup sunflower seeds
2 pkgs. crushed uncooked Ramen noodles (beef flavor)
1 cup olive oil
1/2 cup sugar
1/3 cup balsamic vinegar

Directions:
- In a small bowl mix oil, sugar, vinegar, and Ramen seasoning packets.
- Refrigerate marinade for a few hours or overnight.
- Mix cabbage, carrots, sunflower seeds, and Ramen noodles in large bowl and pour marinade over the top.
- Toss together and serve.

Notes from a Kitchen of Reality:
- After making this recipe the first time, I quickly realized that the marinade makes a lot more than I think the recipe needs. I prefer a little less, so I scale back that part of the recipe by half when I make it. But try it and you decide.
- Bagged cabbage mixes can be substituted for fresh cabbage and carrots -- as well as broccoli slaw mix which we LOVE!!
- The marinade doesn't have to sit long if it's needed in a hurry-- just make sure the sugar and seasonings are well dissolved in the oil.
- A lot of people add slivered almonds-- but I've got the nut allergy so you won't find that here!

Asparagus Quiche

My favorite all-time quiche recipe.
My mom has made it as long as I can remember and it's even better the day after, reheated or cold!

Ingredients:
1 cup grated Swiss cheese
1 can asparagus -- FRESH is wonderful in season
1 cup evaporated milk
3 eggs
1/2 cup crumbled cooked bacon
1 tsp tarragon
1/2 tsp salt
1/2 tsp pepper

Directions:
Mix all ingredients and pour into a ready to bake pie shell. Bake at 350 for 45 minutes. Let stand 10 minutes before slicing.

Tips from Kitchen of Reality:
- The original recipe calls for bacon, but I almost like it with ham better. Probably because it's easier and I usually have it. (Just cut up some ham lunch meat in 1/2 inch squares to make 1/2 cup.)
- Be sure to use tarragon-- it makes the recipe!
- The original recipe calls for "whipping cream" but I've used plain old milk and evaporated milk-- doesn't seem to make a difference. (Except in calories!!)

Roasted Pepper Cheese Dip

Love this dip!
Great for parties or on a lazy Sunday with crackers and a glass of wine!
Enjoy!!

Ingredients:
2 large red bell peppers
2 large unpeeled garlic cloves
1 block (8 oz) cream cheese
2 tsp balsamic vinegar
1/4 tsp salt

Directions:
Prepare Peppers & Garlic
- Cut bell peppers in half lengthwise; discard seeds.
- Place peppers, skin side up, on foil-lined baking sheet.
- Flatten with hand.
- Add garlic to baking sheet.
- Broil 4 minutes.
- Turn garlic over.
- Broil 4 more minutes.
- Remove garlic and set aside.
- Broil peppers an additional 2 minutes or until blackened.
- Place peppers in Ziploc bag and seal; let stand 15 minutes.
- Peel peppers and garlic; discard skins.
Making the Dip
- Place peppers and garlic in food processor, process until smooth.
- Add cheese, process until smooth.
- Spoon mixture into bowl and add salt and vinegar.
- Serve immediately or cover and chill.

Tips from Kitchen of Reality:
- You can save some time by buying the roasted red peppers in a jar at the store-- it is easier but the flavor isn't as good as fresh. (The red pepper process is much easier than it sounds.)
- This dip is great with crackers or with fresh vegetables.

Chicken and Rice Soup

I love the chicken & rice soup at Panera and this is the closest recipe I've found to it. This can be made on the stove but I make it in the crock pot. I hope you enjoy it as much as we do-- it's fabulous to come home to after a long cold day!

Ingredients:
- 4 cups chicken broth
- 2 cups water
- 2 cups chicken (cooked & shredded)
- 1 box quick cooking long grain wild rice
- 1/2 tsp salt
- 1/2 tsp pepper
- 3/4 cup flour
- 1/2 cup butter
- 2 cups milk

Directions:
- In crock pot set on low-- combine broth, water, chicken and rice. (SAVE the seasoning packet.)
- On stove top in a large pan-- melt butter.
- Stir in seasoning packet.
- Reduce heat to low.
- Add flour, salt, pepper-- mix well. (This appears to make a clumpy mess-- if so, you have done it correctly. This will thicken your soup!)
- CAREFULLY whisk in milk- 1/2 cup at a time until smooth. Cook about 5 minutes.
- Poor cream sauce into crock pot.
- Stir occasionally-- ready to eat in a 3 to 4 hours.

Notes from a Kitchen of Reality:
- Whisking milk with flour mixture can make a huge mess-- believe me when I say large pan and CAREFULLY!! (Especially you, Rachel!)
- I often use off brand wild rice and canned chicken instead of cooking my own.
- I LOVE to add fresh mushrooms-- just slice them and throw them in the crock pot at the beginning.
- This recipe is easy to double but will fill a crock pot very full.

Red Velvet Cheesecake

A very festive RED cheesecake for the Christmas season!

Ingredients:

CRUST:

1 1/2 cup chocolate graham cracker crumbs

1/4 cup butter

1 Tbsp sugar

CHEESECAKE:

3 pkgs (8oz) cream cheese, softened

1 1/2 cups sugar

4 large eggs

3 Tbsp unsweetened cocoa

1 cup sour cream

1/2 cup buttermilk

2 tsp vanilla

1 tsp distilled white vinegar

2 bottles (1 oz each) red food coloring

TOPPING:

1/2 cup butter

1 (8 oz) cream cheese, softened
1 tsp vanilla

1 (16 oz) box powdered sugar

Directions:

- Prepare crust by mixing three ingredients together and pressing into the bottom of a 9 inch spring form pan.

- In mixer, combine cream cheese and sugar. Mix well.

- Add rest of "cheesecake" ingredients and again, mix well.

- Bake at 325 for 10 minutes.

- Reduce heat to 300 and bake for 1 hour and 15 minutes.

- Turn oven off.

- Leave cheesecake in oven 30 more minutes.

- Cool on counter 30 minutes.

- Cover and chill for at least 8 hours.

- Prepare topping by beating the cream cheese and butter until smooth.

- Add sugar and vanilla.

- Spread evenly over top of cheesecake.

- Chill again until ready to serve.

Notes from Kitchen of Reality:

- The hardest thing about this cheesecake is serving it. It is very moist. (Yes, I hate that word, but I used it!) So every time you slice a piece, be sure to wipe off your knife with a napkin or wet paper towel-- otherwise you'll end up making a mess.

- Garnished with a peppermint, a small sprig of holly or rosemary--- it makes a quite impressive dessert!

Taco Soup

1½-2 lbs ground beef
1 cup red onion, chopped
1 (1.25 oz) envelope. taco seasoning mix
1 (1 oz) envelope Ranch dressing mix
2 (11 oz) cans corn, undrained
1 (16 oz) can pinto beans, undrained
1 (15 oz) can black beans, undrained
2 (10 oz) cans Original Rotel (chili-style diced tomatoes with green chiles)
1 (12 oz) can light beer
1½ cups water

Cook beef and onion in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain.
Combine meat mixture, taco seasoning mix, and next 7 ingredients in a 5½-quart slow cooker
Cover and cook on LOW 4 to 6 hours. Serve with desired toppings. Make 16 cups.

Toppings: shredded cheddar cheese, sour cream, tortilla chips, fritos, cilantro

Shrimp and Corn Chowder

1 T. butter
1 bunch or ¼ cup chopped green onion
2 to 3 cloves garlic, minced
2 cans (10 ¾ oz) cream of potato soup, undiluted
2 cups milk
1 pkg. (3 oz) cream cheese, at room temperature
1 can (8 ¾ oz) corn (yellow or white) undrained
1 lb. fresh shrimp (small or medium), cooked, peeled and deveined

In Dutch oven or large saucepan, sauté first 3 ingredients until tender. Stir in everything except shrimp; bring to a boil stirring occasionally. Add shrimp, cover and reduce heat. Add ground black pepper and seafood seasoning to taste. Cook 5 to 7 minutes. Serve hot.
Serves 4-6.

Notes from Cindy: I use the E-Z Peel shrimp (which is already deveined) from Harris Teeter. I stock up on it when it is on sale.

This recipe doubles very well. When I double it, I use an entire 8 oz. pkg. of cream cheese. Yum!

Pasta Fagioli

1 pound Hot Italian Sausage
2 cloves garlic, minced
1 medium onion, diced
2 medium carrots, diced
2 stalks celery, diced
1 (19 oz.) can Cannellini beans (undrained)
1 (14.5 oz) can crushed tomatoes
2 (14 oz.) cans chicken broth
2/3 cup ditalini pasta (or any small pasta)
Salt and chili pepper to taste

Remove casings from sausage and cut into small bite-size pieces (I usually use ground Italian Sausage since it is easier and quicker to work with). Brown sausage (add olive oil if needed to brown); then add next 4 ingredients and sauté until soft. Add beans, tomatoes and chicken broth, bring to a simmer, add pasta and cook until “al dente”. Season to taste with salt and chili pepper. Add freshly grated Parmesan and serve with a crusty Italian bread. Serves 4-6. (You may add additional chicken broth if not soupy enough)

Note from Cindy: This recipe can easily be doubled if you have a large soup pot.

Apple Dumplings

1 pkg crescent rolls, separate into 8 triangles
2 Granny Smith applies, peeled and quartered

Wrap each quarter of apple with a crescent roll triangle. Place in a casserole dish.

3/4 cup water
3/4 cup granulated sugar
1 stick butter

Mix these 3 ingredients in a sauce pan and heat until butter is melted; pour over dumplings. Sprinkle with cinnamon and sugar. Bake 30-40 minutes at 350 or until apple is soft when pierced with fork.

Katherine's Famous Fruit Cobbler

Famous...and super-easy!

1/2 stick butter
1 c flour
1 c sugar
1/8 tsp salt
3 tsp baking powder
1 c milk
2-3 c fruit of your choice (fresh, canned or frozen)

Place butter in 8x8 baking dish and melt in oven while preheating to 350. Mix dry ingredients and add milk. Pour into melted butter and dump fruit on top. Bake 30-40 min, until knife comes out clean.

Reality Notes: My favorites are peaches and blackberries, but you could use anything you like. If your fruit is real juicy, it may take a little longer to cook (I usually drain mine).

Buttermilk Pie

Don't let the name throw you - this pie is quite tasty!

1 1/2 c sugar
2/3 stick butter
4 tbsp plain flour
2 eggs
1 c buttermilk
1 tsp lemon extract
9 in frozen pie shell

Cream together butter, sugar and flour. Add eggs 1 at a time. Add buttermilk and lemon. Pour in pie shell.

Bake at 350 until done (~45 min).

Reality Note: You really do have to put eggs in 1 at a time - I found this out the hard way!

Buffalo Chicken Spread

This is a great appetizer for parties, the recipe comes from my friend Annie.
The guys will LOVE this one!

Ingredients:
3 10-ounce cans chicken
2 8-ounce pkgs of cream cheese
3/4 to 1 cup hot sauce (I use Frank's)
1 cup ranch dressing
2 cups cheddar cheese
2 loaves baguette bread

Directions:
- In medium saucepan on the stove, heat chicken and hot sauce.
- Stir in cream cheese and ranch dressing until well melted and blended.
- Stir in 1 1/2 cups of cheddar cheese.
- Pour into crock pot and top with remaining cheese.
- Keep on low and serve with sliced baquettes.

Corn Casserole

Thanksgiving- my favorite holiday- is quickly approaching and I thought that this would be a great time to share some holiday favorites. This is my absolute favorite side dish every Thanksgiving, but I actually like it more as leftovers for Friday lunch after a long day of Black Friday shopping.


Ingredients:
1 can whole kernel corn, drained
1 can cream style corn
1 small box Jiffy cornbread mix
1 cup sour cream
1/2 cup melted butter

Directions:
Mix all ingredients together and pour in 9 X 13 pan. Bake at 350 degrees for about 45 minutes. It should be a little brown on top and pulling away from the edges of the pan.

Notes from a Kitchen of Reality:
- For some reason this is the slowest baking thing in a full oven when preparing all your other Thanksgiving sides. We like to put it in 2 smaller shallow pans, so it cooks faster and is actually done with everything else.

Chicken & Crescent Rolls

4 chicken breasts
1 can cream of chicken soup
1 can crescent rolls
3/4 c sharp cheddar cheese
1 c milk
1/2 tsp salt
1/2 tsp pepper

~Boil chicken. Cool, chop into bite-sized pieces & add S&P.
~In saucepan, add milk and cheese to soup. Heat until cheese melts.
~Roll chicken pieces up in crescent rolls.
~Place in buttered 8x8 baking dish and pour soup mixture over.
~Bake at 350 until rolls are slightly brown (usu ~ 12-15 min).

Reality Notes: This is GOOD stuff!

Fresh Salsa

8 large tomatoes (peeled - if you put in boiling hot water for ~5 minutes, they will crack open to peel easier)
3 bell peppers
1 medium onion
2-3 jalapenos (remove seeds)
1 bunch fresh cilantro
3 tbsp fresh lemon juice
3 tbsp fresh lime juice
salt to taste

Chop individually in food processor and combine. Can keep in fridge for ~ 1 week (this is not a canning recipe).

Reality Notes: I never follow the amounts exactly - I just make it to taste. If you like hotter salsa, add more peppers. If you like the taste of cilantro, add the whole bunch. If you like oniony salsa, add more onion. Or less of course. Sometimes I add in some hot banana peppers instead of a few jalapeno peppers.

Katherine's Summer Salad

I make this to use up all of those tomatoes and cukes from the garden.

Cut up cukes, tomatoes & onions in bite-sized chunks
Add Parmesan and/or mozzarella cheese (freshly grated is always better)
Toss in Italian dressing
Add S&P to taste

Serve chilled.

Reality Note: I do not like raw onions but it is so good in this recipe.

Taco Dip

This looks nasty but is so good! And you can make it in about 5-10 minutes.

1 pkg of taco seasoning
1 8 oz pkg cream cheese
1 can Frito Lay bean dip
spoonful of sour cream (healthy spoonful is best!)

Mix & serve warmed with tortilla chips.

Reality Notes: I have used refried beans instead of the bean dip - it's much cheaper and tastes just as good. Also, I just nuke it.

Cake Batter Cookies

1 box of your favorite cake mix
2 eggs
1/3 cup oil

Add eggs and oil to cake mix. Mix (will be thick). Spoon onto cookie sheet and bake for 6-8 minutes at 350.

Reality Notes: This is so easy and very tasty. I prefer lemon and strawberry, but the options are endless.

Enjoy!

Rhina's Chicken Casserole

This casserole is sooooo yummy. Again, one of Rhina's recipes (she rocks!).

2 c diced cooked chicken
cream of mushroom soup
3/4 c mayo
1 c diced celery
1 c cooked rice
1 tsp grated onion
1 tbsp lemon juice
4 oz mushrooms
1/2 c water chestnuts
1 c cornflakes (mixed in 3 tbsp of melted butter)

Mix & put cornflakes on top. Bake at 350 for 30-40 minutes (until hot & bubbly).

Reality Notes: You can use canned chicken for this too. You can prepare this ahead of time and refrigerate until you are ready to cook it. And I prefer Frosted Flakes instead of plain cornflakes. :)

Irish Potato Casserole

My step-mom, Rhina, is the best cook I know. Here's one of my personal favorites. Do not expect left-overs with this one.

8-10 medium potatoes
1 8 oz. cream cheese
1/2 c melted butter (1 stick)
1/2 c chopped chives
2 tsp salt

Cook potatoes, drain and mash. Beat cream cheese until smooth. Add potatoes and other ingredients. Beat until smooth. Spoon into lightly buttered dish. Cover & refrigerate overnight. Bake at 350 for 30 min.

Reality Note: Use fresh chives - they make the dish taste so much better. Yukon Gold potatoes taste really good but they make the casserole look yellowish.

Pastel Jello Cookies

These are a childhood favorite. Mom used to make them around every holiday with us in a different flavor with different holiday cookie cutters. I still absolutely love them. We were making orange pumpkins today although my favorite are pink hearts in February and green shamrocks in March. Hope you enjoy the kid friendly recipe!

Ingredients:
3 1/2 cups flour
1 tsp baking powder
1 1/2 cups butter (softened)
1 cup sugar
1 pkg jell0
1 egg
1 tsp vanilla

Directions:
- Mix butter, sugar, and jello. Beat well.
- Add egg and vanilla.
- Add rest of ingredients and mix well.
- Chill dough.
- Roll out to about 1/8 inch thick and cut with your favorite cookie cutters.
- Bake at 350 for about 8 minutes.

Tips:
- Don't over bake these. They don't spread, rise, or brown much-- so be careful not to overcook them. They are much better a little undercooked than overcooked. Bake time depends a lot on your oven.

Delicious Baked Potato Soup Recipe

Here is a great potato soup recipe I found in Cooking Light. It's easy, though peeling the potatoes does take a little time, makes a lot for leftovers or company and absolutely delicious. This is one I actually make just like the recipe says. It needs no tweaking! Enjoy!

Baked Potato Soup

4 baking potatoes (about 2 1/2 pounds)
2/3 cup all-purpose flour (about 3 ounces)
6 cups 2% reduced-fat milk
1 cup (4 ounces) reduced-fat shredded extrasharp cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup reduced-fat sour cream
3/4 cup chopped green onions, divided
6 bacon slices, cooked and crumbled
Cracked black pepper (optional)

-Preheat oven to 400°. -Pierce potatoes with a fork; bake at 400° for 1 hour or until tender. Cool. Peel potatoes; coarsely mash.
-Lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly (about 8 minutes). Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
-Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated (do not boil).
-Ladle 1 1/2 cups soup into each of 8 bowls. Sprinkle each serving with 1 1/2 teaspoons cheese, 1 1/2 teaspoons onions, and about 1 tablespoon bacon. Garnish with cracked pepper, if desired.

German Chocolate Ooey-Gooey Butter Cake

1 (18.25 oz) box German chocolate cake mix
1 cup butter, melted and divided
1 large egg
1 (8 oz) pkg cream cheese, softened
2 large eggs
1 teas. vanilla extract
1 (16 oz) box confectioners' sugar
1 cup sweetened flaked coconut
1 cup chopped pecans

Preheat oven to 350. Lightly grease a 13x9x2 inch baking pan.

In a large bowl, combine cake mix, 1/2 cup melted butter, and egg. Beat at low speed with an electric mixer until combined. Press evenly into bottom of prepared pan; set aside.

In a large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Beat in eggs and vanilla. Gradually beat in confectioners' sugar until smooth. Add remaining melted butter, beating at low speed until combined. Stir in coconut and pecans. Pour over cake mix layer, spreading evenly. Bake for 45 minutes (the center should remain slightly gooey). Remove from oven; let cool completely before cutting into squares.

Note: The last time we made this recipe, we left the pecans out (because a dear friend is allergic to nuts) and just used the entire bag of coconut.

Cream Cheese Pumpkin Bread

Since we seem to be on a pumpkin kick this month, here is another one for the pumpkin cook-a-thon! I've had lots of different types of pumpkin bread before but this one looked yummy because it is actually made with cream cheese. Interesting right?? It's a Paula Deen recipe.

Ingredients:
1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans (definitely optional)
3/4 cup raisins (optional)

Directions:- Beat cream cheese and butter until well mixed.
- Add sugar then eggs one at a time.
- In separate bowl, mix flour, powder, soda, salt, cinnamon, and nutmeg.
- Incorporate into cream cheese mixture slowly.
- Stir in pumpkin and optionals.
- Spread into two greased loaf pans.
- Bake at 350 for 1 hour.

Tips:
Due to my nut allergy of course I left out the nuts-- also not a big fan of raisins. So, I made one loaf plain and I added 3/4 cup mini chocolate chips to the other. YUM!! Chocolate goes with everything right?? Very moist bread!

Pumpkin Muffins

These Pumpkin Muffins are very easy to make and very tasty.

Ingredients:
2 3/4 cups all-purpose flour
1 cup granulated sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup canned pumpkin
3/4 cup fat-free sour cream
1/3 cup fat-free milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 large egg
1 large egg white
Cooking spray
1 Tbsp granulated sugar
1 1/2 tsp brown sugar

Directions:
Preheat oven to 375 degrees.

Lightly spoon flour into dry measuring cup; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon batter into 18 muffin cups coated with cooking spray.

Combine 1 Tbsp granulated sugar and brown sugar; sprinkle over muffins.

Bake for 25 minutes or until muffins spring back when touched lightly in the center. Remove from pans immediately; cool on wire rack.

Yield: 18 servings

Notes from Kitchen of Reality:
-I use my 1.5 oz ice cream scoop to measure the batter and ensure equally sized muffins. I made 21 this way.
-I doubled the topping to give the tops extra crunch. The way it is written now, the sugar melts into the top and doesn't give it any crunch.

Easy Pumpkin Ice Cream

Here is a recipe I adapted to make some yummy pumpkin ice cream. It's very simple and delicious! I'd recommend crushing some graham crackers or gingersnaps (I don't like them but if you do I'm sure they'd be delicious) to add even more goodness. I also read it goes well with apple pie.

Here's how I made it:

Ingredients:

1 can pumpkin puree
1 1/2 cups heavy whipping cream
3/4 cups brown sugar
at least 2 teaspoons of pumpkin pie spice (you could make your own using cinnamon, ginger and nutmeg)

Mix ingredients together well with a mixer or blender. Put in your ice cream freezer and freeze according to manufacturer's instructions. Makes 2 quarts.

It's best right out of the ice cream freezer and is so creamy! Just another excuse to use pumpkin during pumpkin season!

Carmel Puffs

2 sticks margarine or butter
1 cup brown sugar
1/2 cup white karo syrup
1 tsp. vanilla
1 tsp. baking soda

2 bags of corn puffs or cheetos (approx. 21 ounces)

Melt margarine add sugar, syrup and bring to a boil, stirring constantly boil for 2 minutes. Add soda and vanilla, stir well. Pour over puffs.

Bake 45 minutes @ 250 stirring every 10-15 minutes.

Enjoy!

I have made these with both corn puffs and cheetos, and they are both good but I prefer the corn puffs, (these are sometimes hard to find but have found them at Walmart in the snack section, they look like cheese puffs but are butter flavored), but Chuck prefers the cheetos. It is like eating carmel corn but without the kernels, great for us old folks with bad teeth.

Tuna Noodle Casserole

It's Anna's favorite and it's pretty easy!!

Ingredients
1 can tuna fish
1 can cream of mushroom soup
1 cup milk
2 cups uncooked noodles
1 stick of butter
1 sleeve of saltine crackers

Directions
Cook the 2 cups on noodles

Mix cooked noodles, tuna fish, cream of mushroom soup, and milk in a bowl. Pour into casserole dish for cooking.

Place sliced american cheese on top of casserole.

Crush the saltine crackers into crumbs.

In a separate bowl, melt the butter and mix in the cracker crumbs.

Top casserole with saltine cracker crumbs.

Place in oven and cook at 350 F for 30 minutes.

Tips from the Kitchen of Reality

Would you believe that I actually just follow the directions on this one??!!

Chicken Cordon Bleu

It's actually Diane's recipe but some say I actually perfected it. All I did was implement Paula Deen's way of thinking: add more butter!! :)

Ingredients
4 Chicken Breasts
Sliced Ham (sandwich meat works fine)
Sliced Swiss Cheese
3 Eggs
1 Stick of Butter
1 Sleeve of Saltine Crackers
toothpicks

Directions

Flatten chicken breast to make them easier to fold.

In one bowl, melt 1 stick of butter. Once melted, mix in 3 eggs.

In another bowl, crush the sleeve of crackers into crumbs and place them in a bowl.

Once chicken is flat, take a slice of ham and a slice of swiss cheese and fold them inside one chicken breast. Secure the folded chicken with 2 toothpicks. Dip the folded/stuff chicken into the egg and butter mixture. Roll in the cracker crumbs. Place on the pan to cook. Repeat for each chicken breast.

Cook at 350 F for approximately 45 minutes or until chicken is completely done.


Tips from the Kitchen of Reality

The best way I've found is to put the breasts in a plastic bag, zip it almost completely and beat them with a meat mallet if you have one, if not a sturdy spoon or rolling pin will work. I do not recommend an ice cream scoop (these break).

An alternate way to put the breading on the chicken. (It's not as pretty a presentation, but it works!) Pile cracker crumbs in 4 small piles on your greased pan. Dip folded/stuffed chicken breast in egg and butter mix. Place chicken on one of the piles of cracker crumbs. Repeat for each chicken breast. Take remaining cracker crumbs and rub them onto the tops of the chicken breasts. Pour remaining butter and egg mixture onto the chicken breasts.

When in doubt...add more butter!!

Cheese Apples

Here's another fall recipe for you, especially great since we're almost in the middle of APPLE season! This recipe sounds weird but it is yummy!! (This is not a low calorie/fat recipe!! It's like having dessert included with your fruit for dinner.)

Ingredients
- 2 cans fried apples
- 1 stick butter
- 1 cup sugar
- 3/4 cup self rising flour
- 8 oz Velveeta Cheese

Directions
Melt butter and sugar over medium heat until well blended. Lower heat and add flour and cheese. Pour over the apples in a casserole dish and bake at 350 for 30-40 minutes.

Chocolate Chess Pie

(Angus Barn recipe)

1 stick of butter
2 squares Bakers chocolate (semi-sweet)
1 cup granulated sugar
2 eggs (beaten)
1 tsp. vanilla extract
dash of salt
1 unbaked pie crust

Melt butter and chocolate. Mix with other ingredients which have been blended together. Pour into a regular pastry pie shell (not deep dish). Bake 35 min (no longer) at 350 degrees.

This is a no fail recipe.

Pimiento Cheese Spread

(Makes 2 1/2 cups)

1 (10-oz) can ROTEL Original Diced Tomatoes & Green Chilies, drained well
1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 (8-oz) blocks sharp Cheddar cheese, hand grated
1 (4-oz) jar chopped pimiento, drained

Stir together first 3 ingredients in a large bowl. Stir in cheese and pimiento. Serve with crackers or on sandwiches.

As an alternative use Pepper Jack cheese instead of cheddar or 8 oz. of each.

Note: Highly recommend that you do not use preshredded cheese for this recipe (it does not mix well)

Almond Chicken & Rice

This was taken straight out of the Kraft Magazine. However, I can't ever seem to read the entire ingredient list and I do not believe in measuring either, so my recommendations or "tips" as we call them are included.


Ingredients

4 small boneless chicken breast halves

1/4 cup of Kraft Tuscan House Italian Dressing and Marinade

1 1/4 cup of fat-free reduced chicken broth

1/2 tsp. garlic powder

2 cups broccoli florets

1 cup instant white rice, uncooked

1/4 cup Planters sliced almonds, toasted, divided


Directions

• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• Stir in broth, garlic powder and remaining dressing; bring to boil.
• Cover; simmer 5 min or until chicken is done (165F).
• Remove chicken; cover and keep warm
• Add broccoli to skillet; cook, uncovered, 3 min.
• Stir in rice and 3 Tbsp nuts.
• Remove from heat; cover.
• Let stand 7 min.
• Serve chicken over rice; top with remaining nuts

Tips from a Kitchen of Reality

Okay, I just read the recipe while typing it and that is so NOT what I did...

• Isaac can't eat nuts yet (he's too little), so I didn't even include the almonds
• I didn't read the "instant" part of the instant rice, so I used regular rice
• I had real garlic for a change, so i used about half a clove (remember I don't measure)
  
• I also used just regular chicken broth

My directions are as follows:

• In separate pot, cook just regular old rice until it's almost done but still a little crunchy
• Cook chicken in 2 Tbsp dressing in large nonstick skillet on medium heat 4 min on each side until evenly brown
• To the skillet with the chicken, stir in broth, garlic and remaining dressing; bring to boil.
• Add nearly cooked (still crunchy) rice to the skillet
• Cover; simmer 5 min or until chicken (165F) and rice is done
• Add broccoli to skillet; cook, covered, 3 min. (make sure to watch it so the rice doesn't burn to the bottom of the pan as all the liquid cooks in)
  
• Remove from heat and serve

Pumpkin Butterscotch Trifle

Fall is my FAVORITE time of the year and the weather change today reminded me that it is quickly approaching. As I was menu planning this week I came across one of my favorite fall desserts. I hope you enjoy it as much as we do!

Ingredients
- 4 pkgs butterscotch pudding
- 4 cups milk
- 1 can pumpkin
- 2 tsp cinnamon
- crumbled gingerbread (they sell gingerbread cake mix at the store with other cake mixes)
- 1 12 oz container of Cool Whip

Directions
- Mix pudding, milk, pumpkin, and cinnamon together in bowl.
- In a large trifle bowl, layer pudding, gingerbread, and cool whip several times-- be sure to end with cool whip.
- Refrigerate at least 5 hours-- overnight is better.

Notes from a Kitchen of Reality
- If you don't want to use gingerbread- gingersnaps cookies are also great. (Faster, too!)

Sausage & Mushroom Quiche

This is an altered Paula Deen recipe. It is good with a salad for dinner or for breakfast with muffins. Try it... you'll like it!

Ingredients
1 1-lb. package ground sausage (cooked, drained, and crumbled)
1 tablespoon butter
1/2 lb. fresh mushrooms (sliced or chopped-- depends on how you like them)
1/2 large Vidalia (or other mild) onion, chopped (OPTIONAL-- I don't use b/c I hate onion!)
4 eggs
1 cup sour cream
1 cup cottage cheese
3 tablespoons all-purpose flour
3 tablespoons freshly grated Parmesan cheese
1 teaspoon hot sauce
1-8oz package shredded sharp Cheddar cheese
1- 9 inch refrigerator pie crust (or homemade if you're feeling ambitious)

Directions
- Saute mushrooms (and onions) in butter until tender.
- Mix all ingredients together in large bowl.
- Pour into pie crust.
- Bake at 350 for 50-60 minutes
- Cool at least 15 minutes before cutting.

Tips from a Kitchen of Reality
- I use low fat or fat free sour cream & cottage cheese-- it works fine.
- This is a great recipe to make the night before then pour in the crust right before you bake.

5 Minute Key Lime Pie

¼ cup water
1 package (4 –serving size) sugar-free gelatin lime-flavor gelatin
2 containers (6 oz) fat-free key lime pie yogurt
1 tub (8 oz) frozen reduced-fat non-dairy shipped topping, thawed
1 Keebler Ready Crust Graham Cracker Reduced Fat Pie Crust

In microwave-safe measuring cup heat water on high for 45 seconds to 1 ½ minutes or until boiling. Whisk in gelatin until dissolved.

In large bowl whisk together gelatin mixture and yogurt. Fold in whipped topping. Carefully spread in crust. Refrigerate at least 4 hours or until set.

Garnish as desired. Store in refrigerator.

I have also used Strawberry and Strawberry-Banana gelatin and yogurt.

For a 1/8 slice of the pie it is 3 points.

Butter Cake

I went looking for a homemade birthday cake recipe for Madeline's upcoming birthday cake this weekend and of course my Martha Stewart cake recipes didn't fail me. If you're looking for a white sheet cake recipe that is WAY better than a box cake mix... here it is!!

Ingredients:
2 sticks softened butter
2 cups sugar
3 cups all purpose flour
1 tbsp baking powder
1/2 tsp salt
4 eggs
1 tsp vanilla extract
1 cup whole milk

Directions:
- Mix butter and sugar together until smooth.
- Add eggs one at a time beating well between each, then add vanilla.
- In a large bowl mix flour, powder, & salt.
- Add flour mixture alternately with the milk until all is incorporated.
- Pour into greased and floured 9 x 13 pan.
- Bake at 350 for 28-35 minutes.
- Let cool and frost with your favorite flavor frosting!

Notes from a Kitchen of Reality:
- I used skim milk on my trial run and it was fine.
- I am using this as Madeline's GIANT sheet cake to decorate for her birthday, so I was going for a 16 X 26 sheet cake. I quadrupled the recipe and it STILL baked up great!
- Can be used for a round layer cake or cupcakes too!

Here's a picture of her finished cake!! Cute right??

Mexican Lasagna

Love this recipe, especially this time of year when there is tons of zucchini to be had.

Ingredients:
- 2 tsp olive oil
- 3 cups zucchini (cut into small 1/4-1/2 inch pieces)
- 1 can diced tomatoes with chilies (drained)
- 1 can black beans (drained)
- 1 can corn (drained)
- 1 can enchilada sauce
- 1 1/4 cups grated cheddar cheese
- flour tortillas
- sour cream & guacamole

Directions:
- Saute zucchini in oil until tender.
- Stir in tomatoes, beans, corn, and sauce.
- Simmer for 5-8 minutes.
- Layer tortillas, vegetables, cheese -- making 2 to 3 layers-- depending on the size of your baking dish.
- Cover with foil.
- Bake 25-30 minutes until bubbly around the edges.
- Cool for 5 minutes-- serve with sour cream and guac.

Reality Notes:
- If you have a round baker similar the the one I do-- you can use one large tortilla for each layer and then cut it like a pizza so you have pie shaped servings.
- Fresh corn and tomatoes make great choices over canned if you have them in the kitchen.
- I have found that the very bottom tortillas will sometimes stick to your spatula when trying to serve it-- so you may want to put a little enchilada sauce or a small veggie layer on the bottom to prevent this.
- If you like SPICE-- add some fresh jalapenos! YUM.

Dill Pickles

I've been waiting for Shannon to post this recipe, but she seems to be a slacker lately. Not like she has cancer or anything!!? I made dill pickles with her when Madeline and I stayed with her back in June and we LOVED them. Great use of those extra cucumbers from the garden! This was a Taste of Home original, but of course it has been altered.

Ingredients:
15 pickling cucumbers (cut in spears or chips)
30/40 sprigs of fresh dill (just buy a small bunch of it at the grocery and separate)
2 large onions (finely sliced)
1 bulb garlic (peeled, separated, and sliced)
1 qt water
1 qt vinegar
1/2 cup pickling/canning salt

Directions:
- Boil water, vinegar, and salt.
- Remove from heat.
- Stir cucumbers, dill, onion, and garlic into the brine.
- Let cool.
- Place in fridge for at least 4-5 hours.
- Put pickles into smaller jars/containers to store in fridge for up to 3 months.

Reality Notes:
- If you aren't a big garlic/onion eater-- cut back or you'll be shocked at the strong flavor. Also, the longer they are in the brine with all the garlic and onion will determine how strong they are. You can strain out the garlic and onion when packing into smaller containers. (I love the strong flavor, but some people don't!)
- The amount of cucumbers to use really depends on how big they are. Use as many as you can cover with the brine. I was able to use more than 15.
- Make sure when you eat these that everyone in your company eats them too! Makes for some pretty scary pickle breath! :)

Candied Peaches & Cream

Just made this the other day, and was seeking some input. Feel free to adapt, comment, or compliment!

Ingredients:
- 3 Fresh Peaches (peeled, pitted, & halved)
- 1-1/2 cups Brown Sugar
- 1 tsp Vannilla Extract
- 1 pint Heavy Wipping Cream
- 1/4 cup Powdered Sugar
- pinch Cinnamon Powder

Directions - Peaches:
In a sautee' pan set to medium , heat the Brown Sugar, Vannilla, and Cinnamon untill melted and hot. (You can use a candy thermometer to make sure you stay in the soft crack or lower range.) Add the Peaches with the pitt side down into the sugar, be careful it may boil on you if the peaches are very juicy. Cook till slightly soft, but with a little firmness left. Remove from the pan, and reduce the syrup, and set aside for plating.

Directions - Cream:
Chill a stand mixer with ice for 10 - 15 mins (should be VERY cold to touch). Empty ice, and wipe excess water from the bowl. Combine Cream and Powdered Sugar, and wip till thickened, about 10-12 mins depending on how cold the bowl is. Place in fridge for 20 mins to set before plating.

Plating:
1 peach, add cream, garnish with the syrup.

Puff Pastry Pizza

We made this pizza last night from the July Cooking Light and it was delicious!!! Now, I did some improvising so check after the recipe to see my changes. This was great!

Phyllo Pizza with Feta, Basil, and Tomatoes

Ingredients
1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
10 (18 x 14–inch) sheets frozen phyllo dough, thawed
Cooking spray
2 cups thinly sliced plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves

Preparation
1. Preheat oven to 375°.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Notes: They didn't have any phyllo sheets at the grocery store so I bought puff pastry hoping it would work. Well, it was great! There are two sheets in each pack and each sheet is divided into 3 pieces. I used 2 2/3 of the box. Since I didn't use the phyllo there was no layering needing to be done so I just spread part of the cheese out on the dough, layered the tomatoes and onions, and topped it with the rest of the cheese (and added a little more mozerella for the fun of it)! I also just used a regular tomato- I don't think that matters at all. I have fresh basil and oregano in my garden now so it worked great. We also cooked the pizza a little after putting on the basil just so it would be wilted and stay on the pizza better.

We then used the last piece of puff pastry for dessert. We just sprinkled it with cinnamon and sugar and baked it. It was soooo delicious! All we could think about was all the other amazing things we could do with puff pastry. Delicious and addicting!

Southwest Salad

This is a recipe I got from one of Drew's aunts and we love it! It's a great, quick, summertime, weeknight meal that requires no cooking. We also eat it in the winter sometimes just because we love it so much.

Ingredients:

1 bag of lettuce (you can cut up your own but I'm a fan of the convenience of the bagged stuff.)
1 can of corn
1 can of black beans
1/2 c of salsa
1/2 c of ranch dressing
as much shredded cheddar or Mexican mix cheese as you want
1 chopped tomato
tortilla chips

Layer first three ingredients in a 9 x 13 casserole dish. Mix together salsa and ranch dressing and pour on top of lettuce mix. Top with cheese and tomato. Crush tortilla chips and put on top.

NOTE: We like to just put chips on the salad that we eat so they don't get soggy. You could cover the whole dish if you were taking it to a picnic or something.

Enjoy!

Cowboy Beans

Another great potluck crock-pot recipe!
My Gastonia friends that have eaten these say they are called Cowboy Beans... whatever their true name... they sure are yummy!

Ingredients:
2 cans pork & beans
2 cans kidney beans
2 cans baby lima beans
2 cups brown sugar
1/2 cup vinegar
2 cups ketchup
2 tbsp mustard
2 tbsp Worcestershire Sauce
6 slices of bacon
1 small onion, chopped

Directions:
- Fry bacon and onions together until bacon is cooked and onions are tender. Drain off grease.
- Add the rest together in a crock-pot and leave all day.
- On high these are ready to go in about 3 hours, low probably 5.
- Leave lid off about 30 minutes before serving and the liquid should thicken.

Tips from a Kitchen of Reality:
- This recipe serves about 10-15. Can be cut in half to serve fewer.
- Same recipe can be made in the oven - cook for 45 minutes @ 350 degrees.
- I hate onion, so I've made it without and it is still yummy!

Goat Cheese Pesto Dip

At the grocery store this week I happened to see Pita Chips on sale near the deli and it reminded me of one of my favorite recipes. It is so simple and you can either make it elegant or just a regular dip to eat on the weekend.


4 ounces soft mild goat cheese at room temperature
2 ouncres cream cheese at room temperature
1/4 cup pesto

Mix together and serve with a sturdy cracker, pita chips, veggies, or use as a spread on a turkey sandwich. Enjoy!

Vegetable Lasagne

This is Amanda's Recipe and it is absolutely delicious!! This makes a very large serving and is ideal for a family gathering!!

1 yellow squash
1 zucchini
1 sm onion
1 box Lasagna noodles - uncooked
3 jars of chunky garden style sauce
2 pkgs of shredded mozarella cheese (4 cups)
1 pkg of shredded parmesean cheese ( 1 1/2 cups)
2 eggs
1 sm container of ricotta cheese
1 sm container of cottage cheese

Preheat oven to what noodle box says.

Chop all of the veggies, add to sauce and heat on stove for a short time.

Combine eggs, 1 1/2 cups mozarella cheese, 3/4 cup parmesean cheese, l sm container of ricotta cheese, and a couple of spoonsfuls of cottage cheese. Blend together to make a nice cheese paste.

Spread a small amount of sauce mixture on the bottom of a casserole dish.

Add a layer of noodles, followed by cheese paste, followed by sauce mixture. Repeat layering one more time, ending with sauce layer on top.

On top of the last sauce layer, add some shredded parmesean and mozarella cheese, covering the sauce layer.

Put in oven and bake according to directions on noodle box. Watch it to make sure the cheese does not get too brown.

If you don't want to use fresh vegetables you can get a mixture of frozen vegetables and do the same thing. I think it is much better with the fresh vegetables.

Enjoy it!!

Tomato Pie

1 Deep Dish Pie Shell
1 ¼ cups grated cheese, divided (I used the 4 kinds of grated cheese)
2 large tomatoes, seeded and thinly sliced
2 tablespoons all-purpose flour
1 small sweet onion, minced and divided
½ cup chopped fresh basil, divided
½ teaspoon salt divided
½ teaspoon pepper divided
¾ cup creamy mustard-mayonnaise blend (you can use Dijonnaise)


Prick sides and bottom of pie shell. BAKE at 400 degrees for 7 minutes. Remove from oven and sprinkle with ¼ cup cheese.

TOSS tomato slices with flour; arrange 1 layer of tomato slices over cheese. Sprinkle
Evenly with half of onion, basil, salt and pepper. Repeat procedure with remaining tomato slices, onion, basil, salt, and pepper.

STIR together remaining 1 cup cheese and mustard-mayonnaise blend, and spread over top of pie.

Bake at 400 degrees for 25 minutes or until lightly browned. Let stand 10 minutes before serving. We love this in the summer with all of the fresh tomatoes!! It tastes almost like pizza!!

Blueberry Cheesecake

1 cup graham cracker crumbs

3 tablespoons butter, melted

1 tablespoon sugar

Vegetable cooking spray

2 (8-ounce) pkgs 1/3 less fat cream cheese

1 (8-ounce) pkg fat-free cream cheese

1 cup sugar

3 tablespoons all-purpose flour

½ teas salt

2 large eggs

2 egg whites

1 (8-ounce) container light sour cream

1 teas vanilla extract

1 tablespoon grated lemon rind (I did not do this)

1 ½ cups fresh or frozen blueberries

1 cup fat-free frozen whipped topping, thawed

¼ cup light sour cream

Combine graham cracker crumbs, melted butter and 1 tablespoon sugar in a small bowl.

Press mixture on bottom and 1 ½ inches up the sides of a 9-inch spring form pan (I just used a regular pan) coated with cooking spray.

Bake at 350 degrees for 5 minutes. Remove from oven; set aside.

Beat cream cheese at medium speed with electric mixer until smooth.

Combine 1 cup sugar, flour, and salt. Add to cream cheese, beating until blended. Add

eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.

Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended.

Gently stir in blueberries. Pour mixture into prepared pan.

Bake at 300 degrees for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.

Remove cheesecake from oven; cool in pan on a wire rack 30 minutes.

Cover cheesecake, and chill 8 hours. Release sides of pan.

Stir together whipped topping and ¼ cup sour cream. Spread over cheesecake.

Makes 12 servings

Prep: 20 min.; Bake 1 Hr., 15 min.;

Stand: 30 min.; Cool: 30 min.; Chill: 8 hrs.

Though this isn’t really a low-fat dessert, it has less than half the calories and less

than one-third the fat of the original. This is a really delicious and a great dessert for summer because

of all of the fresh blueberries we can get right now.