APPLE ANGEL FOOD CAKE RECIPE FOR TODAY

APPLE ANGEL FOOD CAKE 
Ingredients
1 can of apple pie filling 
1 box of Angel Food Cake Mix...
nuts (optional)

Directions
Preheat oven to 350 degrees F.
Mix can of pie filling with dry cake mix. {No other ingredients}
Stir until blended.
Pour in a greased/sprayed 9 x 13 baking dish.
Top with walnuts if desired - making this a THREE ingredient cake
Bake at 350 until done, at least 25-30.

NOTE: You can use any flavor pie filling you want, so you can make lots of variations.

2 ingredient Cupcakes RECIPE FOR TODAY

2 ingredient Cupcakes
Ingredients
1 box Betty Crocker™ SuperMoist™ white cake mix
1 can (12 oz) carbonated beverage of choice

Directions
1 Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
2 In large bowl, beat dry cake mix and carbonated beverage with electric mixer on low speed 1 minute, then on medium speed 2 minutes, scraping side of bowl. Divide batter among cups.
3 Bake 15 to 18 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling rack to cool completely, about 1 hour. If desired, frost with Betty Crocker™ frosting.

Caramel Apple Dessert Squares RECIPE FOR TODAY

Caramel Apple Dessert Squares
Ingredients
1 1⁄2 cups reduced-fat Bisquick baking mix
1⁄2 cup granulated sugar
1⁄2 cup milk
2 medium cooking apples, peeled and sliced
1 tablespoon lemon juice
1 cup packed brown sugar
1⁄2 teaspoon ground cinnamon (or my sweet spice blend Sweet Spice Blend)
1 cup boiling water
sweetened whipped cream (optional) or ice cream (optional)

Instructions
Heat oven to 350ºF.
Mix Bisquick and granulated sugar in medium bowl.
Stir in milk until blended.
Pour into ungreased square pan, 9x9x2 inches.
Top with apples; sprinkle with lemon juice.
Mix brown sugar and cinnamon; sprinkle over apples.
Pour boiling water over apples.
(DO NOT STIR) Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
Serve warm with whipped cream.
food.com

Sour Cream Coffee Cake RECIPE FOR TODAY

Sour Cream Coffee Cake
by Natalie

Ingredients:

Cake Ingredients:
• 1/2 cup (1 stick) butter, room temperature
• 1 cup sugar
• 2 eggs
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1 (12 oz.) container of sour cream (I use reduced-fat)
• 1 tsp. vanilla extract

Topping Ingredients:
• 1 tsp. cinnamon
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 cup chopped pecans or walnuts (optional)

Method:
In a mixer, cream together butter and sugar. Add eggs to the mixture, one at a time, beating well after each addition.

In a separate bowl, stir together the flour, baking soda, baking powder and salt.

Add the dry ingredients to the creamed mixture alternately with the sour cream and vanilla. Mix until combined.

Then pour half of the batter into a greased 9″x13″ baking pan, and sprinkle with half of the topping. Add the remainder of the batter on top, and sprinkle with the remaining topping. Bake at 350 degrees for 30-35 minutes, until a toothpick inserted in the middle of the cake comes out clean.

Tip:
The batter will be pretty sticky, so I recommend adding your second layer in small spoonfuls all over the pan (rather than just adding the remaining batter in one big blob). This may make it easier to spread out over the cinnamon-sugar layer.

Rhubarb Dump Cake RECIPE FOR TODAY

Rhubarb Dump Cake

More like a crisp than a cake, but it doesn't get much easier or yummier than this!

1 pound rhubarb, cut into 1/4 inch pieces (between 3 and 4 cups)
1 cup white sugar
1 (3 ounce package) strawberry jell-o
1 package yellow cake mix
1 cup water
1/4 cup butter, melted

Preheat oven to 350 degrees. Grease a 9x13 inch baking dish. Spread the rhubarb evenly in the bottom of the baking dish. Sprinkle the sugar over the rhubarb, followed by the jell-o, and finally the cake mix. Pour the water and melted butter over the top. Do not stir. Bake for 45 minutes or until the rhubarb is tender. 

Slow-Cooker Berry Cobbler RECIPE FOR TODAY

Slow-Cooker Berry Cobbler 

Prep: 15 min. Cook: 2 hours
Yield: 8 Servings

•1-1/4 cups all-purpose flour, divided
•2 tablespoons plus 1 cup sugar, divided
•1 teaspoon baking powder
•1/4 teaspoon ground cinnamon
•1 egg, lightly beaten
•1/4 cup fat-free milk
•2 tablespoons canola oil
•1/8 teaspoon salt
•2 cups fresh or frozen raspberries, thawed
•2 cups fresh or frozen blueberries, thawed
•Low-fat vanilla frozen yogurt, optional
Directions
•In a large bowl, combine 1 cup flour, 2 tablespoons sugar, baking powder and cinnamon. Combine the egg, milk and oil; stir into dry ingredients just until moistened (batter will be thick). Spread batter evenly into a 5-qt. slow cooker coated with cooking spray.
•In a large bowl, combine the salt and remaining flour and sugar; add berries and toss to coat. Spread over batter.
•Cover and cook on high for 2 to 2-1/2 hours or until a toothpick inserted into cobbler comes out clean. Serve with frozen yogurt if desired. Yield: 8 serving

Cheesecake Stuffed Cupcakes RECIPE FOR TODAY

Cheesecake Stuffed Cupcakes

Ingredients
Cupcakes:
2 cups of semisweet chocolate chips
1 1/2 cups of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/3 cup oil
1 egg
1 tsp vanilla
1cup water

Cheesecake filling:
250 grams of cream cheese
1/4 white sugar
1 egg
1 tsp vanilla

Directions:
Cupcakes:
Preheat oven to 350

Melt chocolate chips in a glass bowl in the microwave, slowly. Do not over heat.

In a medium bowl combine flour, baking soda and salt.
In a large bowl whisk sugar, oil, egg and vanilla. Beat in melted chocolate. Gradually mix in flour mixture alternatively with the water. Mix well.

Cheese cake filling:
In a separate bowl beat with a mixer, cream cheese, sugar, egg and vanilla. Stir in 1 cup of the chocolate chips.

Fill each muffin cup to about less than half and spoon about a tbsp of cheesecake filling on top and then top with the remaining cupcake mixture.

Bake for 25 minutes or until a tooth pick comes out clean.
when you take them out of the oven top with remaining chocolate chips. Let them melt and spread them as frosting. Remove to wire rack. Makes 16

Banana Muffins RECIPE FOR TODAY

Banana Muffins
24 small muffins (1/4 cup batter for each muffin)

Ingredients
1 2/3 cups whole wheat flour
1 tsp baking soda
1 tsp baking powder
1/4 cup ground flaxseed
1/2 cup applesauce
1/2 cup coconut sugar
1 egg
1/4 cup greek yogurt
3 mashed bananas
1/2 cup chocolate chips

Method
1. Stir flour, baking soda, baking powder and ground flaxseed
2. In second bowl mix together apple sauce, coconut sugar and egg
3. Add yogurt and banana
4. Mix dry ingredients with wet
5. Add chocolate chips
Bake at 350 for 13 to 18 minutes, until toothpick comes clean

4 Ingredient Ice Cream RECIPE FOR TODAY

4 Ingredient Ice Cream
Ingredients
• 2 bananas, cut into 1-inch slices(frozen)
• ½ cup frozen strawberries, sliced
• 2 Tbsp almond milk
• ½ tsp vanilla

Instructions
1. Place banana slices on a plate, separating each slice. Place slices in freezer for 2 hours (overnight is best!).
2. Remove strawberries and bananas from freezer and place in food processor, blend until they are the consistency of soft serve ice cream.
3. Add almond milk(more or less for desired texture)and vanilla and blend until smooth and well-mixed.
4. Transfer ice cream to a freezer container and freeze until solid.(dont have to wait if fruit is frozen, it is like soft serve ice cream)
5. Scoop with ice cream scoop and serve.
You can really use any frozen fruit to make this

LOW CARB CHEESECAKE CUPCAKES RECIPE FOR TODAY

LOW CARB CHEESECAKE CUPCAKES
3 (8 ounce) packages cream cheese
1 cup Stevia sugar substitute
1 1/2 teaspoons vanilla
5 eggs, beaten
TOPPING
1 cup sour cream
1/4 cup Stevia sugar substitute
1 teaspoon vanilla
smuckers seedless sugar-free blackberry or strawberry jam
reynolds foil liners
makes 24

Directions:
Preheat oven to 300 degrees.
Beat together until smooth; cream cheese, Stevia, vanilla and eggs.
Fill foil baking cup 2/3 full, bake for 35 minutes.
Remove from oven, let stand for 5 minutes.
Mix sour cream, Stevia and vanilla.
Put 1 tablespoon of sour cream mixture on top of cupcake and return to the oven for 5 additional minutes.
Remove from oven and cool then add a teaspoon of the jam.
Garnish with strawberry

CORNISH HENS RECIPE FOR TODAY

CORNISH HENS

DIRECTIONS:

Pre heat your oven to 350 degrees.

Take a quarter cup of extra virgin olive oil, and one pat of unsalted butter and place in a bowl with several cloves of minced garlic. Microwave this mixture for about 1:30 seconds and let stand.

Prepare the hens by rinsing, and patting dry with several paper towels. (Trick learned by Julia Child herself). Use a brush to coat the hens with the extra virgin olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, and parsley.

Season the bottom side first, then flip and repeat. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving. Delicious!!

NuSteak Fajitas RECIPE FOR TODAY

NuSteak Fajitas

Ingredients...
1 Tbsp vegetable oil
1 lb of flank steak, skirt steak (or your preferred cut)
1 large yellow onion, peeled and sliced
1 cup chopped mushrooms
2 Tbsp white wine (optional)
Salt & Pepper

Marinade:
2 Tbsp Worcestershire sauce
Juice of 1 lime
1 Tbsp ground garlic
1/2 tsp onion powder
1/2 fresh Jalapeño pepper - seeded, ribs removed, finely chopped
1/4 cup chopped fresh cilantro, including stems

Directions
Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour (can marinate longer in the refrigerator.)
Preheat your grill and coat the cooking rack with oil or cooking spray. Grill your steak until your desired doneness (we prefer well done meats so we cook for about 20-25 minutes.) Once the meat is cooked to your taste, remove from grill and allow to rest.
Heat oil in a pan and add the onions and mushrooms. Sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Add salt & pepper to taste. Add wine and cook for 5-6 minutes total.
Slice the meat against the grain into thin slices. Add your meat to the vegetables to marry the flavors.
Serve immediately

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce RECIPE FOR TODAY

Grandma's Old-Fashioned Bread Pudding with Vanilla Sauce

Ingredients
4 cups (8 slices) cubed white bread
½ cup raisins
2 cups milk
¼ cup butter
½ cup sugar
2 eggs, slightly beaten
1 tablespoon vanilla
½ teaspoon ground nutmeg
Sauce Ingredients:
½ cup butter
½ cup sugar
½ cup firmly packed brown sugar
½ cup heavy whipping cream
1 tablespoon vanilla
PUDDING: Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes. Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center. SAUCE: Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla. To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store any leftovers in the refrigerator. 

CHICKEN CABBAGE STIR FRY RECIPE FOR TODAY

CHICKEN CABBAGE STIR FRY

Best ever.. Tag yourself ... DO NOT lose this
Ingredients
~ 3 chicken breast halves
~1 teaspoon vegetable oil
~3 cups green cabbage, shredded
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1⁄4 teaspoon garlic powder
~1⁄2 cup water
~1 tablespoon soy sauce
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours.

Corn Casserole RECIPE FOR TODAY

Corn Casserole
1 can whole kernel corn, drained
1 can creamed corn
2 eggs beaten
1 stick butter, melted
4 heaping T. all purpose flour
2 T. sugar
1/4 C. diced green pepper (you can use red, I only had green)
1 C. whole milk
1/2 C. shredded cheddar cheese
1/4 tsp each salt and pepper
3 - 4 strips crisp cooked bacon, crumbled

Combine all ingredients and pour into a greased casserole dish. Bake at 350 degrees for 1 hr. 20 

Cauliflower 'Bread' Sticks RECIPE FOR TODAY

Cauliflower 'Bread' Sticks

1 head of Cauliflower
1/2 cup shredded Cheese
2 Eggs, beaten
1 tsp dried Parsley or Oregano or Basil
2 cloves Garlic, minced
Onion powder, Salt & Pepper to taste

1. Preheat the oven to 450 degrees.
2. Cut up Cauliflower and steam till soft.. put on a tea towel and blot, try to get as 'dry' as possible.
3. Put in food processor or blend till it's mashed potato texture.
4. In medium bowl stir Cauliflower, Eggs, Cheese, Garlic & Seasonings
5. Lightly spray baking pan and pat the mixture out.
6. Bake at 450 for 15-20 minutes or until top starts to brown

Cut into bread sticks.

Bacon & Onion Foil Packet Potatoes RECIPE FOR TODAY

Bacon & Onion Foil Packet Potatoes

2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.

Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Easy Homemade Chocolate Turtle Cake RECIPE FOR TODAY

Easy Homemade Chocolate Turtle Cake
This looks amazing and enjoy in moderation
Ingredients
1 cup chocolate chips
2 cups pecans...
3/4 cup melted butter
1/2 cup evaporated milk
1 (14 ounce) bags caramels
1 1/3 cups water ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
3 eggs ( or as called for by your cake mix)
1 (18 ounce) boxes German chocolate cake mix

Directions
Prepare cake mix as directed.

Pour 1/2 of the batter in a 13x9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

Sprinkle on top 1 cup of pecans& chocolate chips. pour remaining batter on top and bake for additional 20 minutes
ICING-- in double boiler add pecans caramels milk and butter stir constantly till melted poor melted caramel over cooling cake

Heavenly Divinity RECIPE FOR TODAY

Heavenly Divinity
Also known as Sea Foam Candy, it it light and "Heavenly"...

Ingredients
Servings: 40
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)
Directions:
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
Let cool.

SLOW COOKER ITALIAN CHICKEN RECIPE FOR TODAY

SLOW COOKER ITALIAN CHICKEN

Serve over pasta or eat just the way it is !! Save the leftovers to use in wraps, YUM!

Ingredients:
1 pound boneless skinless chicken..
1 yellow pepper cut into chunks
1 red pepper cut into chunks
1 onion chopped
3 garlic cloves minced
2 tsp dried basil
1 tsp oregano
1/2 tsp thyme
1 tsp sea salt (optional)
1 14.5 oz can stewed tomatoes

Directions:
Place chicken in bottom of crock pot
Place peppers and onions and garlic on top
Sprinkle the basil, oregano, thyme and sea salt
Pour stewed tomatoes with juice over all
Cook on low for 6 hours

TRIPLE THREAT COCONUT CREAM PIE RECIPE FOR TODAY

TRIPLE THREAT COCONUT CREAM PIE

INGREDIENTS...
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 tsp. salt
5 large egg yolks
1/4 cup cornstarch
1/2 tsp. coconut extract
2 Tbsp unsalted butter, cut into 4 pieces
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp sugar
2 tsp dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz. white chocolate, shaved

Heat oven to 450°F.

Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.

Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.

Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.

In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.

Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to minutes or until mixture is thickened.

Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.

Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Chicken and Mushroom Quesadillas RECIPE FOR TODAY

Chicken and Mushroom Quesadillas

Ingredients
1 Package of Grilled Chicken (or if you have leftovers)
1 Small bag of Shredded Cheese
1 Small can of Mushrooms or fresh
1 Package of Tortillas (I used flour this time)

Cut up your chicken and your mushrooms really small. I heat both sides of the tortillas before I start adding stuff on, if you don't have time or don't want to, it probably doesn't make that big of a difference. I add a small hand full of shredded cheese and then the chicken and mushrooms and then just a little more cheese to seal both sides. Then add the top tortilla and cook until both sides are golden brown and everything in the middle is hot and melted. I normally have my stove on Medium heat because if you have it too hot the tortillas cook too quickly while you are adding the good stuff! It's a quick and easy snack, or meal depending on how much you eat.

Cinnamon Roasted Butternut Squash RECIPE FOR TODAY

Cinnamon Roasted Butternut Squash

Ingredients:
1 large butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 pounds or 8 cups, cubed)
2 tablespoons olive oil
1 t. teaspoon ground cinnamon
A sprinkling of salt and pepper
Dash cayenne, optional

Directions
Prepare Squash: Heat oven to 425º F and line two large baking sheets with aluminum foil.

Toss squash cubes with olive oil, cinnamon, salt/pepper and the cayenne if using until well coated. Tumble coated squash onto baking sheets and spread into one layer. Try not to crowd them too much or else they will not brown.

Roast squash, turning once until the edges are lightly browned and centers are tender, 40 to 45 minutes.

SHORTBREAD THUMBPRINT COOKIES RECIPE FOR TODAY

SHORTBREAD THUMBPRINT COOKIES

1 pkg. (250g) cream cheese, softened
3/4 C. butter, softened
1 C. sugar
2 tsp. vanilla
2-1/4 C. flour
1/2 tsp. baking soda
1 C. finely chopped pecans, or coconut
1-1/4 C. jam ( your favored jam) I used raspberry
Directions,
Heat oven to 350F. Beat cream cheese, butter, sugar and vanilla with electric mixer until blended. Add flour, baking soda and pecans; mix well. Refrigerate 30 min. Shape dough into 1 inch balls. Place on baking sheet. Indent centers. Bake 10 min. Fill each cookie with about 1 tsp.jam. Bake 8-10 more min. or until golden brown.
Cool on baking sheet a couple of minutes. Remove to wire racks, cool completely.

Bacon Wrapped Mexicali Vegetables RECIPE FOR TODAY

Bacon Wrapped Mexicali Vegetables

1 cup Zuchinni
1 cup Yellow Squash
1 cup Green Pepper
1 cup Onion
1 cup Tomatoes
2 tsp Cumin Spice
1 tsp Chipotle Chile Spice
12 Strips Bacon

Pre-Heat Oven 400*
Dice all vegetables. Grill vegetables in a hot skillet that has been sprayed with non stick cooking spray. Add the spices stirring until sautéed.
Place 3 bacon strips side by side, and place a large spoon size of vegetables
On the bacon and roll up bacon over them. Place on a cooking sheet and bake for 30 minutes in the oven.

CHICKEN POP-UPS RECIPE FOR TODAY

CHICKEN POP-UPS

This is BETTER than a chicken pot pie!!!!!! Oh my!!!!

Ingredients->
Cream Base
1/4 C Butter
3Tbls Flour
1 C Milk
1 Cube Chicken Bouillon
Chicken
2 small boneless skinless Breast
1 Small boneless skinless thigh
1 Large can of Pillsbury Grand Biscuits
2-3Tbls of oil
1/2 onion chopped
1 Carrot thinly sliced rounds
1/2 C cream Corn
1/2 C Frozen Peas
1 Pinch of Onion Powder
1 Pinch of Nutmeg
Salt
Pepper to taste

Directions
Base
Melt butter in a saucepan. Add flour and make a paste. Add milk and bouillon cubes. Cook over low heat until thickened. It will be thick.
Chicken
Cook chicken as desired
Sauté Onions and carrots in oil on low heat until soft and onion translucent. Salt well to keep from browning.
While onions and carrots are sautéing, chop chicken and add to a large bowl. Mix in cream base, frozen pea's, cream corn, and onion, and carrots, adding onion powder, nutmeg and pepper. Mix well.
Spray or butter 3 small 3 by 6 Inch Baking crocks, add one biscuits each, stretching to fill bottom of each crock. On top of each biscuits fill with chicken mix top with 2 biscuits stretched and pinched together to fit top,
Bake @ 350 for 17-20 min. until brown warm and bubbly.

Vegetable Lasagna Roll-Ups RECIPE FOR TODAY

Vegetable Lasagna Roll-Ups

Ingredients:
1 (16 ounce) box lasagna noodles
10 ounces frozen chopped spinach
10 ounces frozen chopped broccoli
8 ounces mushroom stems and pieces
3 egg yolks
32 ounces part-skim ricotta cheese
2 cups mozzarella cheese, shredded
2 (14 1/2 ounce) cans tomato sauce
1 dash nutmeg
1 dash parsley flakes
1/4 cup Parmesan cheese

Directions:
1 Cook noodles. Drain and lay flat. Thaw spinach and broccoli. Squeeze completely dry.
2 Drain mushrooms. Empty Ricotta cheese into deep bowl, add three egg yolks, a handful of Parmesan cheese, a dash of nutmeg and parsley. Mix with spoon.
3 Add mozzarella, spinach, broccoli and mushrooms. Mix well.
4 Spread some sauce onto bottom of lasagna pan. Use rubber spatula to spread Ricotta mixture onto length of lasagna noodles and roll tightly.
5 Put roll ups into lasagna pan, seam down. Fit roll ups snuggly.
6 Add sauce to top of roll ups.
7 Add grated cheese.
8 Bake at 350 degrees uncovered for about 40 minutes.
from: www.food.com

Cheesy Pepperoni Twist Rolls RECIPE FOR TODAY

Cheesy Pepperoni Twist Rolls

Now this one can be with as much or as little cheese and pepperoni as you want , its up to you, as long as the dough is covered its fine

Ingredients:
Frozen bread dough
Pepperoni
Mozzarella cheese
Parmesan cheese
Olive oil
Italian seasoning
1/4 cup tomato sauce (Optional)
8 slices bacon
1 small to medium onion if desired diced finely

Directions:
Loosely cover the frozen bread dough with plastic wrap. Allow the dough to thaw for a few hours at room temperature. When the dough is completely thawed it will be slightly puffed up.
Here's a tip: Spray the plastic wrap with cooking oil, or brush it with cooking oil and lay it, oiled side down on the bread dough. This allows the bread dough to rise and move easily under the plastic wrap without it sticking or holding back the dough.
cook and crumble bacon
Roll dough out to an approximately 11 x 11 inch square. One frozen dough log makes one pepperoni roll.

Brush dough with olive oil or whatever cooking oil you prefer. Lay pepperoni on the dough covering entire surface. Sprinkle with shredded mozzarella cheese.

Next, sprinkle it with shredded Parmesan cheese and lightly sprinkle it with Italian seasoning. Add a sprinkling of garlic salt (optional). add crumbled bacon and finely diced onion if so desired.

Roll up the dough starting at one edge of the square.
Place rolls on baking sheet, leaving space between them if you are making more than one roll. Brush some melted butter on top of the uncooked pepperoni roll(s).

Bake at 375 degrees F for approximately 15 to 25 minutes. Oven temperatures and times may vary. When done, the top of the rolls should be golden brown and you should be able to make a tapping sound on the crust with your fingernail (the same as when baking bread). We brush garlic butter on while cooking and oh so good

Make sure you allow your pepperoni roll to cool completely before slicing and serving it.

LOADED BURGER RECIPE FOR TODAY

LOADED Burger -- Low Carb living at it's BEST!!
Lean ground beef
1 packet of dry onion soup mix
Worcestershire sauce (as much or little to your liking)
Avocados
Slicing tomato
Romaine lettuce
Spicy chipotle sauce
American or cheese of choice
Sliced mushrooms and onions
1 TBSP garlic oil

Mix ground beef with onion soup mix and worcestershire sauce. Form into patties or sliders (as my little one prefers slider size burgers).
Sauté mushrooms and onions in garlic oil (could use olive oil as well) -- set aside. Slice up avocados, tomatoes and lettuce.
Now build your castle of a monstrous burger with NO bun -- trust me this was MORE than filling!! The chipotle sauce gives it a nice kick and minimal carbs (>1 gm per serving), better than ketchup!

Homemade Cough Syrup RECIPE FOR TODAY

Vegetable Pizza RECIPE FOR TODAY

Vegetable Pizza

Yield: 16 servings

Vegetable Pizza is the ultimate party food: Always a hit, never any leftovers! It's also the tastiest way to eat vegetables, ever.

Ingredients:

•2 packages refrigerated crescent rolls
•2 (8 oounce) packages cream cheese, softened
•1 cup mayonnaise
•1 package dry Ranch salad dressing mix (see notes)
•1 cup chopped broccoli
•1 cup chopped cauliflower
•1 cup chopped or shredded carrots
•1 cup shredded cheddar cheese
•¼ c. each additional chopped vegetables such as bell pepper, tomato, scallions, or black olives

Directions:

1.Preheat oven to 375ºF. Line a 9-inch by 13-inch baking sheet with parchment paper or aluminum foil. Unroll crescent roll triangles and arrange into rectangles to form a crust, pressing the seams together.
2.Bake the crust according to the package instructions, about 12 to 15 minutes or until golden brown. Remove from oven and cool completely, at least 30 minutes.
3.Meanwhile, in a medium bowl, combine cream cheese, mayonnaise, and salad dressing mix. Chill in refrigerator to blend flavors while crust cools.
4.Spread the cream cheese mixture over the cooled crust. Top with broccoli, cauliflower, and carrots. Sprinkle with cheese and any additional vegetables, if using.
5.Chill at least one hour before slicing to serve.

Notes: 1.To make ahead, bake the crust, cool completely, and cover with plastic wrap overnight. The cream cheese mixture can be made up to 1 day in advance, and all vegetables can be prepped in advance too.
2.To make your own Ranch seasoning blend, in a small bowl combine 1 Tablespoon dried parsley, 1 teaspoon dried chopped onion, 1 teaspoon dried dill, 1 teaspoon garlic powder, and ½ teaspoon dried basil. Blend with the cream cheese and mayonnaise in Step 3.

Club Quesadilla RECIPE FOR TODAY

Club Quesadilla

1/4 cup onion, chopped
1/4 cup bell pepper, chopped
2 teaspoons fat free ranch dressing
1/8 teaspoon hot sauce
1/2 ounce avocado, mashed ( about 1 tbsp.)
1 dash each chili powder, ground cumin, and garlic powder
1 medium-large high-fiber flour tortilla ( with 110 calories or less, like the kind by La Tortilla Factory)
1/4 cup fat-free cheddar cheese, shredded
2 ounces chicken breasts, cooked and chopped
2 slices turkey bacon, cooked crisp
Optional
nonfat sour cream, salsa

Directions
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion and pepper until softened, 3 - 5 minutes. Remove from skillet and set aside.
In a small bowl, mix ranch dressing with hot sauce. In another small bowl, mix avocado with chili powder, ground cumin, and garlic powder.
Lay tortilla flat and spread avocado mixture on one half of the upward-facing side. Evenly top avocado with 2 tablespoons cheese, followed by the chicken, bacon, and cooked veggies. Top with ranch mixture and remaining 2 tablespoons cheese.
If needed, clean skillet. Re-spray skillet and return to medium-high heat. Place the half-loaded tortilla flat in the skillet and cook for 2 minutes. Fold the bare half of the tortilla over the filling with a spatula and press down lightly to seal. Carefully flip and cook until crispy, about 3 minutes.
Slice into wedges, and if you like, serve or top with sour cream and salsa!

HAPPY NEW YEAR 2018

MAY THE NEW YEAR BRING YOU HEALTH, PROSPERITY AND HAPPINESS.