Cinnamon Tortilla Chips & Strawberry Salsa

Tortilla Chips:
5 large flour tortillas
Water
1/4 cup Sugar
2 tsp. Cinnamon

Strawberry Salsa:
2 Green Apples
2 Kiwi
1 medium Orange
1 10oz pkg. Sweetened Frozen Strawberries


Preheat oven to 475. Combine sugar & Cinnamon in a small bowl. Brush
Tortillas w/water. Sprinkle w/sugar & cinnamon mixture. Cut each tortilla into wedges. Spray baking sheet with cooking spray. Place wedges on baking sheet &
Bake 5 to 7 minutes, or until golden brown.
Peel & dice apples, kiwi & orange very small. Put in medium – size bowl. Place
Partially thawed, strawberries in blender or food processor for 20 seconds. Combine
With diced fruit & stir.


(You can make as many chips as needed and use more cinnamon or sugar to taste)

Smashed White Bean and Avocado Club

Adapted from: Meat-Free Recipes

Multi-grain bread
1 large avocado
alfalfa sprouts
1 cucumber
1 onion (Slice what you like)
1 can white beans, your choice, or prepared hummus
1 Tbs olive oil
salt & pepper

Smash white beans with back of a fork and add olive oil, salt and pepper (or if using hummus, use as spread). Spread on both sides of bread. Cut avocado, onion, and cucumber and layer on sandwich. Top with sprouts.

Company Carrots

2 1/2 lbs carrots (cooked)
1/4 cup liquid from cooked carrots
1/2 cup mayonnaise
1 Tbs horseradish
1 Tbs minced parsley
1/2 cup cracker crumbs
3 Tbs butter
Salt & pepper

(double recipe for cake pan size)

Mix liquid from cooked carrots, mayonnaise, horseradish, parsley. Add carrots. Spread into cake pan and sprinkle crackers on top. Place little slices of butter on top to soak into crackers.
Bake at 350 for about 20 min.

Vegetarian Style Chicken Enchiladas

Ingredients

* 1 tablespoon butter
* 1/2 cup chopped green onions
* 1/2 teaspoon garlic powder
* 1 (4 ounce) can diced green chiles
* 1 (10.75 ounce) can condensed cream of mushroom soup
* 1/2 cup sour cream
* 1 package Morning Star Chicken Strips
* 1 cup shredded Cheddar cheese, divided
* 4-6 (12 inch) flour tortillas
* 1/4 cup milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish.
2. In a medium pan heat the MorningStar Chicken Strips till heated all the way through.
3. In a medium saucepan over medium heat, melt the butter and saute the green onion until tender (about 3 to 4 minutes). Add the garlic powder, then stir in the green chiles, cream of mushroom soup and sour cream. Mix well. Reserve 3/4 of this sauce and set aside. To the remaining 1/4 of the sauce in the saucepan, add the chicken and 1/2 cup of shredded Cheddar cheese. Stir together.
4. Fill each flour tortilla with the chicken mixture and roll up. Place seam side down in the prepared baking dish.
4. In a small bowl combine the reserved 3/4 of the sauce with the milk. Spoon this mixture over the rolled tortillas and top with the remaining 1/2 cup of shredded Cheddar cheese. Bake in the preheated oven for 30 to 35 minutes, or until cheese is bubbly.

Fruit Pizza

Crust
½ cup margarine
½ cup shortening
1 ½ cup sugar
2 eggs
2 ¾ cup flour
2 tsp cream of tarter
1 tsp baking soda
¼ tsp salt

Mix together, press on cookie sheet and bake at 400 for 10 minutes “cool”.

Beat
12 oz. cream cheese
¾ cup sugar
3 Tbs fruit juice (from the fruit you use to put on top)

Spread on cooled cake.

Topping
Arrange on cake;
1 can pineapple chunks
1 can mandarin oranges
2 sliced bananas (in lemon juice)
Fresh strawberries

Cook remaining juice in 3 Tbs cornstarch until thick, pour (spread) over fruit.
Chill before serving.

Baked Spaghetti

1 package (16ounces)spaghetti
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10 3/4ounces) condensed cream of mushroom soup, undiluted
1 can (10 3/4ounces) condensed tomato soup, undiluted
1 can (8 ounces)tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon garlic salt
1 cup (4ounces) shredded part-skim mozzarella cheese, divided

Break spaghetti in half; cook according to package directions. Meanwhile cook the onion and green pepper over medium heat for about 5 minutes. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
Drain spaghetti and stir in the sauce. Add 1/2 cup of the cheese. Transfer to a greased 13in. x 9in. x 2in. baking dish. Cover and bake at 350 for 30 minutes. Uncover and sprinkle with remaining cheese. Bake 10 minutes longer until cheese is melted.

Breakfast Egg and Cheese Quesadilla

Adapted from: Savvy Chef



The measurements that will follow are for one completed quesadilla, so change as needed.
Ingredients:

*1 egg
*1/4 to 1/3 cup salsa (or picante sauce)
*cheese (Cheddar, Monterey or Jack)
*salt and pepper to taste
*1 tsp olive oil

Optional:

*sour cream
*salsa
*guacamole

*Spray skillet with non-stick cooking spray, and heat on medium.
*Crack egg directly into skillet, beat slightly with wooden spoon, add salsa and s&p to taste.
*Keep stirring for about a minute until the eggs are scrambled and cooked.
*Open tortilla bread and place scrambled eggs inside. Layer cheese on top.
*Wipe skillet clean with a paper towel, add 1 teaspoon olive oil on medium high heat, and saute quesadilla about 1 or 2 minutes per side (depending on how browned you like it).
-Serve with your favorite side!

Crispy Southwest Wraps with Salsa and Guacamole

Adapted from: meetfreerecipes.blogspot.com and sisterscafe.blogspot.com


1 cup cooked brown rice, warm or at room temperature
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
1-2 cups shredded cheese (I used a combination of Monterrey jack and sharp cheddar--and I don't measure I just sprinkle it on)
6 medium tortillas

-Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange rice mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas cooking spray or brush lightly with olive oil. Heat a large non-stick skillet (or panini maker) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve with salsa or my favorite, homemade Guacamole--yum!

Guacamole
2 avocados, mashed
1 jalapeno minced
1/4 cup cilantro leaves, chopped
1 small tomato diced
kosher salt to taste
squeeze of a lemon

Salsa
2 cans Mexican Stewed Tomatoes
1 small can green Herdez salsa
2 cloves garlic
1 half bunch cilantro
*Put one can stewed tomatoes and cilantro in processor or blender and blend until mixed. Add everything else and pulse until there are no chunks of garlic.

Melissa's version of "Chicken Rolls"

1 package of the Morningstar Chicken Strips
1 package of Cream Cheese (soften at room temp.)
1 package of Crescent Rolls
BBQ Shake N Bake (each box comes with 2 bags and 2 things of powder - you only need one) So you can use the other one next time :)

* Line a cookie sheet with tin foil
* Dump whole package of Morningstar Chicken Strips into BBQ Shake N Bake and shake until they are covered.
* Lay the chicken strips on the tin foil covered cookie sheet/pan and bake at 375 degrees for 5-7 minutes until warm
* Put Cream cheese that is softened into a medium size bowl. Then pour a little bit of the BBQ Shake N Bake for a little more flavor and mix up. Then rip the Chicken Strips up into smaller pieces and add in and mix.
* Put a spoon full of the mixture onto the bigger end of each crescent roll and roll up and put on cookie sheet/pan (with out tin foil - I just remove the tin foil from previous use and use the same sheet pan) Brush the top of each roll with butter and if you want you can crush croutons and sprinkle on top...but not necessary.
* Put in oven at 375 and bake 13-15 minutes or until the rolls are cooked.

Veggie Quiche with Potato Crust

Adapted from: For the Love of Cooking.net
Photo from: fortheloveofcooking.net
Original recipe by Yellowfish

1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
1/4 cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Easy Crock Pot Chocolate Pudding Cake

Adapted from: The Culinary Queen Bee

1 package (6 serving size) instant Chocolate pudding and pie filling
3 cups of Milk
1 package (181/2 ounces) chocolate fudge cake mix plus ingredients to prepare mix
Whipped Topping or Ice Cream (optional)
Crushed peppermint Candies

1.Spray 4 quart Crock pot slow cooker with nonstick cooking spray. Place pudding mix in Crock Pot slow cooker. Whisk in Milk.
2. Prepare cake mix according to package directions. Carefully pour cake mix into Crock Pot slow cooker. DO NOT STIR!! Cover, cook on HIGH for 1 1/2 hours or until set. Serve warm with ice cream or whipped topping and crushed peppermint candies, if desired.
Makes 16 servings.

The Best Chocolate Chip Cookies Ever

Adapted From:My mom


2 3/4 Cups flour
1 tsp Baking soda
1/2 tsp Salt
1 Cup butter softened (2 sticks)
3/4 Cup granulated sugar
3/4 Cup packed light brown sugar
1 tsp vanilla (pure)
2 Eggs
2 Cups Chocolate Chips

Stir together flour, baking soda and salt. In large bowl, beat butter, sugars and vanilla until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips.

Bake at 375°, 8-10 minutes or until lightly browned.

For a Fluffy Cookie, I use real Butter, Chill the dough, & put cookie dough in balls on cookie sheet.

Cheesy Penne w/Cauliflower and Broccoli

Adapted From: Foodell.com

1 pound penne pasta

2 to 3 tablespoons olive oil

1 head cauliflower (about 2 pounds total)

1 head broccoli (about 1 pound total)

1 small red onion, finely chopped

For the cheese sauce: 1 1/2 tablespoons butter

1 1/2 tablespoons flour

2 cups milk

1/2 cup grated gruyere or sharp cheddar cheese


1. Bring a large pot of water to the boil and cook the penne according to the manufacturer’s instructions. When done, drain the pasta into a colander, and then return it to the warm cooking pot. Toss the pasta with a little olive oil to keep it from sticking. Cover the pot to keep the pasta warm until ready to serve.

2. While the pasta is cooking, prepare the cauliflower and broccoli by cutting away the thick stems and cutting the florets into bite-size pieces.

3. In a large sauté pan, heat 2 tablespoons of olive oil. When hot, add the cauliflower and broccoli florets, red onion, 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring, until the vegetables begin to soften and the cauliflower begins to brown slightly, about 7 to 10 minutes (longer if you like your vegetables less crispy.)

4. Make the cheese sauce by melting the butter in a medium saucepan over medium-low heat. Once the butter is melted and bubbly, whisk in the flour. Cook for 3 minutes and then remove the saucepan from the heat. Add the milk to the mixture while whisking and as soon as the milk is incorporated, put the pan back on medium heat. Bring the mixture to a bare simmer, stirring often, and continue to cook until the mixture thickens, about 10 minutes. Remove the sauce from the heat and stir in the cheese (it should melt very quickly.) Taste the sauce and season with salt and pepper as desired.

5. Add the cooked penne to the vegetables and pour the cheese sauce over the top. Toss well to combine; taste and season with more salt and pepper as desired. Serve hot.