Broccoli Apple Salad RECIPE FOR TODAY

Broccoli Apple Salad
Yield: About 6 servings


Ingredients
4 cups small diced broccoli florets
2 small gala apples, cored and diced
1 cup walnuts
1 cup matchstick carrots, roughly chopped
1/2 cup golden raisins or dried cranberries Coupons
1/4 cup chopped red onion
Dressing
3/4 cup plain Greek yogurt
1/3 cup Hellman's or Best Foods Mayonnaise (full fat)
1 1/2 Tbsp apple cider vinegar
3 Tbsp honey
Salt
Directions
For the dressing:
In a medium mixing bowl whisk together Greek yogurt, mayonnaise, vinegar, honey and season with salt to taste (about 1/4 tsp). Chill until ready to use.
For the salad:
In a salad bowl toss together broccoli, apples, walnuts, carrots, raisins or cranberries and red onion. Pour in dressing and toss until evenly coated.

CHICKEN WITH KALE & POTATOES RECIPE FOR TODAY

CHICKEN WITH KALE & POTATOES

6 Chicken Breasts (or thighs)
1 large bunch of Kale
2 C thin sliced potatoes (white, yellow or sweet)
1 sweet onion, sliced thin
salt & pepper to taste
olive oil
paprika

Preheat oven to 450 degrees. Rinse kale and remove stems and center rib. Layer in the bottom of a large roasting pan / dish. Layer onion and potato slices on top of kale. Drizzle with olive oil and apply salt & pepper.
Place raw chicken pieces over the top and season with salt, pepper and paprika. Cover tightly with foil. Bake for 25 minutes. Remove foil and bake for an additional 30 minutes or until juices run clear.

Pull Apart Bacon Bread RECIPE FOR TODAY

Pull Apart Bacon Bread 

Ingredients
1 lb bacon
3/4 cup chopped onion...
3 (16 1/3 ounce) cans Pillsbury buttermilk biscuits
1/2 cup shredded cheddar cheese
1 teaspoon vegetable oil
3/4 cup chopped green pepper
1/2 cup margarine

Directions:
1 Cook bacon until crisp. Drain and crumble.
2 Place oil in skillet and sauté onions and peppers until tender.
3 Cut each biscuit into fourths and place in bowl. Mix in peppers, onions, bacon, cheese and margarine.
4 Put into 10 inch tube pan (sprayed).
5 Bake at 350°F for 30 minutes.
6 Remove from pan immediately.
Recipe courtesy of food com
Enjoy! A recipe used for chicken B Q's at the numerous churches

Vinegar Based BBQ Chicken Sauce

1 qt. Apple Cider Vinegar
2/3 cup salt
3/4 cup Oil (vegetable or canola)
2 Tbsp. Poultry Seasoning
1 tsp. Black Pepper

* Mix all ingredients in saucepan and bring to a boil.
*Baste chicken often during the grilling process. Will keep several weeks in refrigerator. Makes enough sauce for 20 chicken halves.

Note: If you do not need the full recipe at one time, you may store extra in refrigerator. Be sure to store the extra "before" dipping basting brush into mixture after it has touched raw chicken

Easy Cream Cheese Danish RECIPE FOR TODAY

Easy Cream Cheese Danish
1 pkg. seamless crescent rolls (use the regular if you don't have seamless)
8 oz. cream cheese, room temp.
1/4 C. plus 3 T. sugar
1/2 tsp. vanilla extract
2 T. unsalted butter, melted

Instructions->

In a bowl combine the cream cheese, 1/4 C. sugar and vanilla. Lightly spray an 8x8 pan with cooking spray. Unroll the crescent dough and cut in half. Take one half and place in the bottom of the pan. Using your fingers, spread the dough out to cover the bottom (if it tears, just pinch it back together, but it will just about cover the bottom). Spread the cream cheese mixture over the dough. Take the other half of the dough and place on top of the cream cheese, again using your fingers, spread the dough to cover the cream cheese. Pour the melted butter over the top and then sprinkle with the 2T. sugar. Bake at 350 degrees for 25-30 minutes or until golden brown on top. Let cool 10 minutes before slicing. Store in the fridge.
**Courtesy of Janet's Appalachian Kitchen

Skillet Zucchini and Tomatoes RECIPE FOR TODAY

Skillet Zucchini and Tomatoes

What you need
1 tsp butter
2 small onions chopped up
2 small zucchini thinly sliced
2 medium tomatoes chopped up
1 tsp basil
pepper to taste

In a large frying pan melt butter over medium heat. Add onions and cook until soft.
Add zucchini and cook for about 3 minutes, then add your tomatoes and basil and cook until zucchini is tender. Season with pepper to taste. 

Corn Fritters RECIPE FOR TODAY

Corn Fritters
Serves 4

1 can whole kernel corn
2 eggs
Salt & pepper to taste
1/2 cup flour
1 tsp baking powder
1/2 shredded cheese
1 pat butter
2 tbsp oil

Drain corn and discard liquid.
Put eggs, salt and pepper in a bowl and beat.
Add flour and baking powder, whisk until smooth.
Add corn and cheese.
Stir.
Put butter and oil in frypan, Heat until bubbly over medium heat.
Drop corn mixture in spoonful lots into frypan.
When golden turn and cook other side.
Drain on absorbent paper and serve.
food. com

No Cook Salsa RECIPE FOR TODAY

No Cook Salsa
3 cups chopped tomatoes
1/2 cup chopped green bell pepper
1 cup onion, diced
1/4 cup minced fresh cilantro
2 tablespoons fresh lime juice
4 teaspoons chopped fresh jalapeno pepper (including seeds)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper

Stir all ingredients together. Refrigerate. Best to let marinate overnight. But several hours will suffice, if you can't wait to dig in! Serve chilled.

Sticky & Sweet Baked Chicken Wings RECIPE FOR TODAY

Sticky & Sweet Baked Chicken Wings

Serves 4... (I am thinking only 1 lol)
Baked Chicken Wings that are perfect for the whole family and full of sticky and sweet flavor!

Ingredients
12 small Chicken Wings
12 Chicken Drumettes

Marinade
1/4 cup Extra Virgin Olive Oil
1/4 cup Rice Vinegar
1/2 cup Honey
2 cloves Garlic minced
1 tsp Crushed Red Pepper
2 tbsp Low Sodium Soy Sauce
2 tbsp Sweet Red Thai sauce
1 tsp Ancho Chili Powder
1 tsp Dijon Mustard
1 tsp Salt
1 tsp Pepper

Instructions
1.In a large bowl combine all of the marinade ingredients with a whisk

2.Taste to adjust seasonings as necessary

3.Add in Chicken Wings and Drumettes and toss to coat all of the chicken

4.Cover bowl with clear plastic wrap and let marinade for at least 2 hours and up to 24 hours, tossing every once in a while to coat the chicken

To Bake
1.Preheat oven to 400

2.Line a large baking sheet with several layers of aluminum foil

3.Remove each Chicken Wing and Drumette and place on baking sheet, making sure they are not touching

4.Brush liberally with marinade

5.Bake for 45-50 minutes, or until wings are browned and skin is getting crispy

6.Remove and let sit for 5-10 minutes to let sauce get sticky

7.Serve & Enjoy!!!

Summer Squash with Bacon RECIPE FOR TODAY

Summer Squash with Bacon

Ingredients...
2 -3 yellow squash, sliced
2 -3 zucchini, sliced
4 slices cooked bacon
1 medium onion, sliced and quartered
1/8 teaspoon garlic salt
1/8 teaspoon Mrs. Dash seasoning mix, salts
2 tablespoons olive oil

Directions
slice all squash, onion. Chop bacon into bite size pieces.
put olive oil in pan get hot and add all ingredients. cook until tender.

Apple Snickerdoodle Cobbler RECIPE FOR TODAY

Apple Snickerdoodle Cobbler

Fruit Mixture
7 cups peeled, medium-sliced Granny Smith apples (3 to 4 large or 6 to 7 small) 3/4 cup packed brown sugar 1/2 teaspoon ground cinnamon 1 teaspoon vanilla
Topping
1 teaspoon granulated sugar 1/4 teaspoon ground cinnamon 1/2 package (12 cookies) Pillsbury™ Ready to Bake!® refrigerated sugar cookies
Directions
Step 1
Heat oven to 375°F. Spray 9 1/2-inch deep-dish pie plate with cooking spray.
Step 2
In large bowl, gently toss Fruit Mixture ingredients until apple slices are coated. Pour evenly into pie plate.
Step 3
In small bowl, mix granulated sugar and 1/4 teaspoon cinnamon. Dip top of each cookie into sugar- cinnamon mixture; arrange on top of apple mixture.
Step 4
Bake 50 to 55 minutes or until Topping is golden brown. Cool slightly before serving.

7 CALORIES BROWNIE RECIPE FOR TODAY

7 CALORIES BROWNIES 

3/4 cup nonfat Greek yogurt (I used vanilla)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt

Preheat the oven to 400°F. Grease a square baking dish (I used 8"x8"). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. 

Breakfast Bake RECIPE FOR TODAY

Breakfast Bake
Fantastic for ANY meal!!

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper
Add all ingredients and mix ....saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner with small salad.

Layered Mexican Enchilada Casserole RECIPE FOR TODAY

Layered Mexican Enchilada Casserole

Serves 12
A great Mexican casserole that brings everything you love Mexican all in one casserole.
Ingredients
10 corn tortillas
6 flour tortillas
3 cups enchilada sauce - divided
2 cups chicken - shredded
2 cups salsa Verde - divided
1 cup reduced fat sour cream
2 tbsp chili powder
2 cups fat free refried beans
3 cups reduced fat shredded cheddar cheese - divided
1/2 cup chopped fresh cilantro + extra for garnish

Instructions
Preheat oven to 350
Prepare a large casserole dish with nonstick spray
Spread 1 cup of enchilada sauce on bottom of dish
Place 6 corn tortillas on top of the enchilada sauce - tear into smaller pieces to cover completely
In a small bowl combine chicken, 1 cup salsa verde, sour cream and chili powder together
Layer chicken mixture over flour tortillas
Spread 1 cup of cheese over chicken
Sprinkle cilantro over chicken
Place 5 flour tortillas over cheese - tearing into smaller pieces to cover as much as possible
In a small bowl combine beans, 1 cup enchilada sauce and remaining salsa verde
Spread beans over tortillas
Sprinkle 1 cup of cheese over beans
Cut remaining tortillas into quarters and layer over cheese with flour & corn tortillas
Pour remaining enchilada sauce over tortillas and sprinkle remaining cheese
Cover with foil and bake for 30 minutes
Remove foil and continue baking for 15 minutes or until cheese is golden and bubbly
Garnish with additional cilantro if desired
Notes
Each serving is 6 WW+ points
**Calories: 232 Total Fat: 9.5 g Saturated Fat: 5 g Trans Fat: 0 g Cholesterol: 21.4 mg
Sodium: 1336.4 mg Total Carbs: 22.9 g Dietary Fiber: 3.6 g Sugars: 7.9 g Protein: 13.2 g
By MJ
The Half Baked Life

Mexican Style Cabbage Skillet RECIPE FOR TODAY

Mexican Style Cabbage Skillet

1/2 head of cabbage chopped
1 lb of Ground Trukey or hamburger meat
1 can of rotel or diced tomatoes if you like it less spicy
1 packet taco seasoning or 2 T of your homemade taco seasoning

Brown hamburger, drain. Sauté chopped cabbage in 2Tbs of butter until tender. Add the beef to the cabbage, taco seasoning, can of rotel and half can of water. Simmer until liquid is absorbed.

TEXAS STYLE BAKED BEAN CHILI CASSEROLE RECIPE FOR TODAY

TEXAS STYLE BAKED BEAN CHILI CASSEROLE
Ingredients:
1 & 1/2 pounds lean ground beef --Or-- turkey
1 small yellow onion, finely chopped
1 bell pepper, cored, seeded, and finely chopped
2 (16 ounce) cans pork and beans
1/2 Stubbs BBQ sauce (or your favorite)
1 can Rotel
1 (15 oz) can of diced tomatoes
1/2 cup catsup
2 TBSP spicy brown mustard
2 TBSP Worcestershire sauce
4 TBSP brown sugar
8 slices bacon, cooked and crumbled

Directions:
Preheat oven to 350 degrees F.
Spray 9x13 casserole dish with nonstick cooking spray.
Brown the ground beef, onion, and bell pepper in a large saucepan. Add the pork and beans, BBQ sauce, catsup, diced tomatoes, rotel, mustard, Worcestershire sauce, and brown sugar to the beef mixture and simmer covered for at least 5 minutes.
Pour into casserole dish and crumble bacon on top.
Bake covered for 45 minutes then remove cover and bake for 10 more minutes.
Serve with a side of cornbread.

Best Ever Pumpkin Cheesecake RECIPE FOR TODAY

Best Ever Pumpkin Cheesecake
Copycat Cheesecake Factory
from Michelle

1 1/2 cups graham cracker crumbs
5 tablespoons butter, melted
1 cup sugar, plus
1 tablespoon sugar
3 (8 ounce) packages cream cheese
1 teaspoon vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
whipped cream

Directions
Preheat oven to 350 degrees F.
Make the crust by combining the graham cracker crumbs with the melted butter and 1 T sugar in a medium bowl.
Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste.
Keep it crumbly.
Put foil partway up the outside part of an 8-inch springform pan.
Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan.
You don't want the crust to form all of the way up the back of each slice of cheesecake.
Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl combine the cream cheese, 1 C sugar, and vanilla.
Mix with an electric mixer until smooth.
Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy.
Pour the filling into the pan.
Bake for 60-70 minutes.
The top will turn a bit darker at this point.
Remove from the oven and allow the cheesecake to cool.
When the cheesecake has come to room temperature, put it into the refrigerator.
When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
Serve with a generous portion of whipped cream on top.

Southern Sweet Potato Pie RECIPE FOR TODAY

Southern Sweet Potato Pie

Ingredients:
3 tablespoons all-purpose flour
1-2/3 cups sugar
1/4 teaspoon ground nutmeg
Pinch salt
1 cup mashed sweet potatoes
2 large eggs
1/4 cup light corn syrup
1/2 cup butter, softened
3/4 cup evaporated milk
1 unbaked pastry shell (9 inches)

Directions:
1. In a small bowl, combine the flour, sugar, nutmeg and salt. In a large bowl, beat the potatoes, eggs, corn syrup, butter and sugar mixture. Gradually stir in milk. Pour into pastry shell.

2. Bake at 350° for 55-60 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Yields: 8 delicious servings - depending on serving size

Cheesecake Bars with Drizzled Chocolate RECIPE FOR TODAY

Cheesecake Bars with Drizzled Chocolate

Ingredients:
Crust
18 graham crackers
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
8 tablespoons unsalted butter, melted

Filling:
Three 8-ounce packages cream cheese, softened
1¼ cups sugar
⅓ cup Greek yogurt or sour cream
5 eggs
1½ tablespoons pure vanilla extract

To Finish:
½ cup semisweet chocolate, melted

Directions:
1. Preheat the oven to 400°F. Lightly grease a 9-by-13-inch baking pan with nonstick spray and line with parchment paper, allowing 2 inches of extra parchment to hang over the edges.

2. In the bowl of a food processor, pulse the graham crackers until they are finely ground. Transfer the crumbs to a medium bowl, then wipe out the food processor’s bowl.

3. Add the sugar, cinnamon and salt to the graham-cracker crumbs and stir to combine. Add the melted butter and stir until the crumbs are evenly moistened. Pour the crumb mixture into the prepared pan and press into an even layer.

4. Bake the crust for 8 to 9 minutes, or until the edges are lightly golden. Let the crust cool to room temperature. Lower the oven temperature to 325°F.

5. Place the cream cheese and sugar into the bowl of the food processor and process until smooth, 1 to 2 minutes. Add the yogurt, eggs and vanilla extract and continue to process until the batter is smooth and combined, 1 minute more.

6. Pour the cream-cheese mixture over the cooled crust. Bake until the custard is lightly golden and set at the edges but still slightly jiggly in the center, 30 to 35 minutes.

7. Refrigerate until completely cool and firm (30 minutes to 1 hour, or overnight), then cut into 2-inch squares and drizzle with the melted chocolate. Serve immediately.

Recipe and photo shared from:
PureWow.com

Berry Cheesecake Bars RECIPE FOR TODAY

Berry Cheesecake Bars 

Ingredients:
Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
2 tablespoons light margarine, softened
2 (8 oz.) packages reduced fat cream cheese, softened
1 (14 oz.) can Eagle Brand® Fat Free Sweetened Condensed Milk
2 large eggs
1/3 cup lemon juice
1 teaspoon vanilla extract
2 tablespoons Pillsbury BEST™ All Purpose Flour
1 cup Smucker's Sugar Free Seedless Blackberry Jam Or Smucker's Sugar Free Seedless Strawberry Jam

Directions:
Heat oven to 350°F. Coat 13x9-inch baking pan with no-stick spray.

Mix together graham cracker crumbs and margarine with a fork until evenly moistened. Press evenly into bottom of prepared pan.

Beat cream cheese until smooth using an electric mixer. Gradually beat in sweetened condensed milk. Add eggs, lemon juice, vanilla and flour. Mix well. Pour over graham cracker crust.

Stir jam until smooth. Drop by small spoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect.

Bake 25 to 30 minutes or until center is set. Cool to room temperature.

Chill and Enjoy!

Recipe and photo shared from:
eaglebrand.com

Pineapple Cheesecake RECIPE FOR TODAY

Pineapple Cheesecake

Ingredients:
2 cups graham cracker crumbs
1/3 cup butter, melted
8 ounces cream cheese
1 tablespoon artificial sweetener (liquid form)
2 tablespoons vanilla extract
2 tablespoons lemon juice
1 liter whipped Nutriwhip *See Note*
1 (19 ounce) can crushed pineapple (well drained)

Directions:
1. Combine graham cracker crumbs and butter.
Press into a 9in pie pan.

2. Cream together remaining ingredients except pineapple.

3. Fold in pineapple. Pour into crust.
Chill for 3 hours or more.

Cinnamon Cream Cheese Roll Ups Recipe for Today

Cinnamon Cream Cheese Roll Ups

Ingredients:
1 loaf (16 ounces) thinly sliced white bread (wheat bread works great too)
1 package (8 ounces) cream cheese, softened
3/4 cup confectioners sugar

1 cup sugar
1-1/2 teaspoon ground cinnamon
3/4 cup butter, melted

Directions:
Remove all the crust, and flatten the bread with a rolling-pin and roll very thin

In a bowl, combine cream cheese and confectioners’ sugar
In another bowl, combine sugar and cinnamon, set aside

Spread about 1 tablespoon of cheese mixture on each slice of bread, And roll up, jelly roll style

Dip in melted butter, then in cinnamon-sugar

Place on an ungreased baking sheet
Bake at 350° for 20 minutes or until golden brown.

These are really good, warm or cold, and would be great with a cup of Hot Chocolate in the cooler days of fall and winter

Yield: 16 roll-ups.

HAPPY TENTH DAY OF SEPTEMBER, TO ALL BELIZEANS

Apple Pie Enchiladas Recipe for Today

Apple Pie Enchiladas 

Ingredients:
1 (21 ounce) can apple pie filling
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup water
1 teaspoon vanilla
6 (8 inch) flour tortillas - {Pre Cooked - Store bought is great for this, Just be sure to buy Flour Tortillas}

Spoon about one heaping quarter cup of pie filling evenly down the center of each tortilla. Sprinkle with cinnamon (I have my cinnamon in a shaker bottle, so I just sprinkle some on each as I am rolling them) roll up, tucking in edges.

Place seam side down in 2 quart baking dish prepared by either spraying with pan spray (or lightly greasing)

In a medium saucepan over medium heat, combine butter, white sugar, brown sugar and water. Bring to a boil, stirring constantly; reduce heat and simmer 3 minutes, remove from heat and stir in 1 teaspoon vanilla.

Pour sauce over enchiladas and let stand 45 minutes ..
Don't rush the 45 minute resting time for the sauce on the enchiladas before baking, this step helps to magically transforms the flour tortillas into a faux pasty dough

Bake in preheated oven at 350 degrees F for 30 minutes, or until golden
Enjoy!!

Cheesy Cheddar Broccoli Casserole Recipe for Today

Cheesy Cheddar Broccoli Casserole

Ingredients:
2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) French-fried onions, divided

Directions:
Preheat oven to 325°. Cook broccoli according to package directions; drain well.

In a large saucepan, combine soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat 4-5 minutes or until heated through. Stir in the broccoli.

Pour into a greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes or until bubbly.

Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted.

Yield: 6-8 servings.

Dreamsicle Salad Recipe for Today

Dreamsicle Salad 
Ingredients:
1 box (3-oz. size) orange gelatin powder
1 box (3-oz size) vanilla pudding (cook and serve)
1 box (3-oz size) tapioca pudding
1 can (4-oz. size) mandarin oranges (drained)
1 tub (8-oz. size) whipped topping
3 cups water

Directions:
Bring water to boil, add Jell-O and puddings, stirring well. Bring to boil again. 

Remove from heat. Cool, then add whipped topping and oranges.

Best-Ever Cream Cheese Cookies Recipe for Today

Best-Ever Cream Cheese Cookies

1/2 Cup Unsalted Butter (room temperature)

3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All – Purpose Flour
* Superfine Sugar

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.

Place butter and cream cheese in your mixer bowl and beat for 1 minute.

Beat in the sugar and baking powder. Add the egg and vanilla and 'Beat Until Fluffy.' Beat in the flour.

Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.

You'll get no less than 2 dozen dropped or rolled cookies out of this dough.
The yield on cut-outs will depend on how big the shapes are (baking time remains the same).

I make these cut-outs about 1/4 inch thick.

PLEASE take a minute to visit some of our other Hints, Tips and Recipes right here, on our new page "OMG! I gotta try that..." @ https://facebook.com/omgigottatrythatand "LIKE" and "SHARE" the page. Thanks Kathy !

Shared From:
http://theheartland.us/…/best-ever-cream-cheese-cookies.html

Vietnamese Caramelized Chicken Drumsticks with Apple Slaw Recipe for Today

Vietnamese Caramelized Chicken Drumsticks with Apple Slaw

Ingredients

Chicken:
6	drumsticks
½ cup	caramel-flavored ice cream topping sauce
¼ cup	soy sauce
2 tbls	lime juice
1 tbls	Thai chili garlic sauce
1 tsp	ginger, minced
½ tsp	black pepper
Apple Slaw:
¼ cup	lime juice
2 tbls	rice wine vinegar
1 tsp	brown sugar
1 tsp	light soy sauce
2 tbls	vegetable oil
1 package	(10 oz.) bagged coleslaw
1	large Granny Smith apple, diced
1	large cucumber, peeled and diced
3 tbls	chopped cilantro
2 tbls	chopped mint Instructions 1.Preheat oven to 375°F. Spray rimmed baking sheet with vegetable cooking oil spray. 2.Arrange drumsticks in single layer in shallow glass dish. In small bowl, whisk together caramel sauce, soy sauce, lime juice, chili garlic sauce, ginger and pepper. Pour mixture over chicken, turning to coat. Let chicken marinate for about 20 minutes. 3.Arrange chicken on prepared baking sheet. Place in oven and cook, turning occasionally, about 50 minutes or until done. 4.While chicken is baking, prepare apple slaw by stirring together lime juice, rice wine vinegar, brown sugar, soy sauce and vegetable oil in medium serving bowl . Whisk to combine. Add coleslaw, apple, cucumber, cilantro and mint; toss gently to coat. Refrigerate until serving with drumsticks.

Crazy Crust Pizza Recipe for Today

Crazy Crust Pizza
Ingredients
1 cup flour
1 teaspoon salt
1 teaspoon oregano
1/8 teaspoon black pepper
2 large eggs
2/3 cup milk
1 lb ground beef or 1 lb bulk Italian sausage, cooked and drained
1 small onion, chopped fine
1/2 cup sliced mushrooms (optional)
1 1/2 cups pizza sauce or 1 1/2 cups spaghetti sauce
2 cups of shredded mozzarella cheese or 2 cups pizza cheese

Directions:
1 Preheat oven to 400 degrees.
2 Grease and flour a pizza pan or 10 x 15 baking sheet (with sides).
3 Combine flour, salt, oregano, pepper, eggs and milk and mix well.
4 Pour batter in pan and tilt pan around until bottom of pan is evenly coated.
5 Sprinkle the cooked meat, onions and mushrooms over the batter.
6 Bake for 20 minutes.
7 Remove from oven and drizzle on pizza sauce.
8 Sprinkle evenly with cheese.
9 Bake for about 5 more minutes, or until cheese is bubbling.
10 Slice and serve!
www.food.com

Breakfast Bake Recipe for Today

Breakfast Bake

1 Can Flaky Grands
Bag shredded cheddar 8 oz.
Half cup milk
Cubed ham or ground cooked sausage 1 cup cooked
5 eggs
Salt and pepper

Add all ingredients and mix ....saving biscuits for last.

Cut biscuits into fours and carefully mix in.
Transfer to roomy casserole dish that has been oiled. Cook 25 at 350. You can't mess this up and it comes out looking JUST like picture. Serve for breakfast or dinner w small salad.

Baked Parmesan Tomatoes RECIPE FOR TODAY

Baked Parmesan Tomatoes

4 tomatoes, sliced
1/4 cup freshly grated Parmesan cheese
1 teaspoon chopped fresh oregano
1/4 teaspoon salt
Freshly ground pepper, to taste
4 teaspoons extra-virgin olive oil

Preheat oven to 450° F

Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt and pepper. Drizzle with oil

Bake until the tomatoes are tender, about 10 minutes

SWEET AND SOUR TURKEY MEATBALLS RECIPE FOR TODAY

SWEET AND SOUR TURKEY MEATBALLS

Ingredients:

1 large onion, chopped

1 medium green pepper, chopped

1 medium red pepper, chopped

1 tablespoon olive oil

1 can (15 ounces) tomato sauce

1 can (14-1/2 ounces) reduced-sodium chicken broth

1 can (8 ounces) unsweetened crushed pineapple, undrained

1/4 cup packed brown sugar

1/4 cup white vinegar

1/4 cup ketchup

1 large egg, beaten

1/4 cup milk

1 slice white bread, torn into small pieces

1/2 cup shredded zucchini

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon pepper

1 pound lean ground turkey

Directions:

In a large saucepan, sauté the onion, red pepper and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, salt, garlic powder and pepper. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink.

Serve with rice and additional pineapple chunks, if desired 

Loaded Turkey Santa Fe Baked Potato Skins RECIPE FOR TODAY

Loaded Turkey Santa Fe Baked Potato Skins
Skinnytaste.com
Servings: 14 • Serving Size: 1 loaded skin • Points +: 2 pts* • Smart Points: 2*
Calories: 76.7* • Fat: 1.9 g • Protein: 6.3 g • Carb: 10.1 g • Fiber: 1.3 g • Sugar: 0.3
Sodium: 93.1 mg (without salt)
  

Ingredients:

• 7 medium (32 oz) russet potatoes, washed and dried*

For the filling:

• 1/2 lb 99% lean ground turkey
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup frozen corn
• 1 hot pickled serrano pepper, chopped (or jalepeño)
• 1 large diced tomato
• 1 cloves garlic, minced
• 2 tbsp chopped onion
• 2 tbsp chopped cilantro, plus more for garnish 
• 1 tsp cumin
• kosher salt to taste

For the topping:

• 14 tbsp reduced fat shredded cheese (I used Sargento Mexican)
• nonstick spray (Smart Balance)
• 1/4 cup chopped scallions
• reduced fat sour cream or fat free Greek yogurt (optional, extra pts)

Directions:

Pierce potato with a fork a few times all around. Place in microwave and cook on high about 5 minutes per potato. When finished, allow to cool enough to handle. Cut potatoes in half horizontally. Scoop out potatoes (save the extra potato you scoop out to make skinny garlic mashed potatoes the next day) leaving about 1/4 inch thick wall, skins will weigh about 1 oz each.

In a large skillet brown the turkey and season with salt. When the turkey is browned, add onion, garlic, black beans, cilantro, serrano pepper, diced tomatoes, and cumin. Mix well and simmer on low, covered for 20 minutes.

Remove lid, add corn and simmer an additional 5-10 minutes or until all the liquid reduces.

Heat oven to 450°. Lightly spray potato skins on both sides with oil and place a foil lined baking sheet. Season with salt and pepper and bake skins for 10 minutes. 

Remove from the oven, add 1/4 cup meat filling into each potato skin, top with 1 tbsp shredded cheese and bake 5 minutes or until cheese is melted.

Top with sour cream and scallions. Enjoy!!