A FRUITY PB QUESADILLA RECIPE FOR TODAY

A FRUITY PB QUESADILLA
from 8Fit

Preheat a pan over medium heat.

Grab 2 whole grain tortilla.

Spread peanut butter on each tortilla.

Cut 2 bananas into medium size pieces.

Optional: Add shredded coconut, sliced almonds, or flax seeds.

Place tortillas open (pb side up) on pan and place bananas (and other toppings you want) on the tortilla.

Let the tortilla cook until it becomes slightly golden (2-3 min).

Fold tortilla in half and remove from pan.

Sprinkle cinnamon on top.

Optional: Use strawberries as a topping.

BBQ Turkey Flatbread Pizza RECIPE FOR TODAY

BBQ Turkey Flatbread Pizza

Ingredients

4 (8-inch) flatbreads or naan bread,  about 8 inches diameter

3 tablespoons Land O Lakes® Butter

1 large (2 cups) red onion, cut into thin slices, separated

1/2 cup whole berry cranberry sauce

1/2 cup barbecue sauce

2 cups chopped cooked turkey or chicken

8 (3/4-ounce) slices Land O Lakes® Deli American cut diagonally into quarters

2 tablespoons chopped fresh chives

How to make

1. STEP 1
   Heat oven to 400°F.
2. STEP 2
   Place flatbreads onto baking sheets. Bake 5-6 minutes or until slightly crisp.
3. STEP 3
   Melt butter over medium heat in 2-quart nonstick saucepan until sizzling; add onion. Continue cooking, stirring occasionally, 8-10 minutes or until onions are browned and caramelized. Remove from pan.
4. STEP 4
   Combine cranberry sauce and barbecue sauce in same pan. Cook over low heat until heated through.
5. STEP 5
   Spread barbecue sauce mixture over flatbreads. Top with caramelized onion, turkey and cheese. Bake 8-10 minutes or until cheese is melted and crust is crisp. Sprinkle with chives.

HAM AND BROCCOLI CASSEROLE RECIPE FOR TODAY

HAM AND BROCCOLI CASSEROLE
Author: Heather
Ingredients
8 oz pre-cooked ham , diced or cubed
2 cups of raw broccoli florets (about 2/3 of a head of uncooked broccoli)
1 16 oz box Rotini Pasta
2 10 oz containers of refrigerated Alfredo sauce (I use Bertolli)
1 cup sour cream
1 15 oz container ricotta cheese
1 tsp garlic powder
1/2 tsp onion powder
1/3 cup Parmesan cheese , grated
4 tbl fresh chives , diced
1/2 tsp salt
1/4 tsp pepper
3 cups Mozzarella cheese , fresh shredded

Instructions
Boil Rotini pasta in a large pot of salted water, according to the box directions.

Drain water, return pasta to pot and then set aside.

Add all of the remaining ingredients, except for 2 cups of the mozzarella cheese into a large bowl.

Stir everything together.

Add your pasta to the sauce and stir to combine.

Pour mixture into a greased 9×13 baking dish.

Sprinkle the top evenly with the remaining mozzarella cheese.

Bake at 350 degrees for 30 minutes, or until top is just starting to brown.

Mini Sweet Potato Pies RECIPE FOR TODAY

Mini Sweet Potato Pies

Cute bite size sweet potato pies. Always a winner for the holidays and easy enough to make! Great for holiday dinner parties or sweet appetizers!

3/4 pound sweet potato, peeled and
diced
1 (9 inch) refrigerated pie crust
3/4 cup evaporated skim milk
2 egg whites
1/4 cup white sugar
2 tablespoons brown sugar
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Miniture Marshmellows
1/4 cup halved cranberries (optional)

DIRECTIONS:
1. Place the sweet potato in a saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain and mash with a fork or potato masher.
2. Preheat the oven to 425 degrees F (220 degrees C). Divide the pie crust into 24 small balls. Press them into the cups of two 12 cup mini muffin pans to make tartlet shells. Set aside.
3. Spoon the sweet potato into a blender or food processor, and add the evaporated milk, egg whites, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Puree until smooth. Spoon about 1 tablespoon of this mixture into each tart shell.
4. Bake for 10 minutes in the preheated oven, or until a toothpick inserted into one of the tarts comes out clean.
5. Remove from oven and place 5 to 5 miniture marshmellows on top and put back into oven. Bake or Broil until they are nice and toasty on top. OR if you don't want to do the Marshmellows.. Cool in the pans over a wire rack. Garnish each tart with a cranberry half before serving.

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.

Spanish Style Chicken Thighs RECIPE FOR TODAY

Spanish Style Chicken Thighs

Ingredients

3 red onions, chopped
3 garlic cloves, coarsely chopped
2 tbsp olive oil
1 can (800 g/28 oz) Italian plum tomatoes
1 can (425 g/15 oz) garbanzo beans
2 cups water
2 tsp paprika
1 tsp crushed red pepper flakes
salt
pepper
2 carrots, coarsely chopped
1 potato, cubed
4 chicken thighs
100 g/4 oz Spanish chorizo, casing removed, sliced

Serves 4

Preparation method
Chop onions and garlic cloves.
In a large saucepan, heat olive oil over medium heat.
Add onions and garlic and cook until the onion is translucent.
Add tomatoes, garbanzo beans, and water.
Season to taste with paprika, red pepper flakes, salt, and pepper.
Chop carrots and dice the potato and stir in.
Put chicken skin-side up on top of the vegetables.
Bring to a boil over high heat.
Reduce heat and cover.
Simmer until the chicken is cooked and tender, for about 25 minutes.
Preheat oven to 400 ºF.
Remove chicken from the stew. Set aside.
Slice the chorizo.
Add the chorizo.
Pour the stew into a glass baking dish.
Put the chicken on top, skin-side up again.
Bake in the oven until the chicken skin is crispy, for about 15 minutes.

Guava Chicken RECIPE FOR TODAY

Guava Chicken

Ingredients
3 limes, divided
½ c extra virgin olive oil
1 tsp salt
1 tsp black pepper
1 Tb cumin
3 cloves garlic, grated
1 whole chicken, cut up
¼ c guava jelly
¼ c brown sugar
¼ c apple juice

Instructions
To begin, combine the juice of two of the limes in a dish with the extra virgin olive oil, salt, pepper, cumin and garlic. Whisk those together and set aside for a moment. Halve the breast of the chicken if they are very large. Place the chicken in a large zip-lock bag and pour in the marinade. Press out as much air as you can, and seal the bag. “Squish” the chicken around to coat it thoroughly. Let this marinate over night, up to 24 hours in your refrigerator.
In a small sauce pan, combine the guava jelly, brown sugar, apple juice and the juice of the remaining lime. Bring to a boil, reduce the heat and simmer for 5 minutes. Turn off the heat.
Now grab your bag of chicken, and drain out the liquid. Pat the pieces dry with a paper towel. Light one side of your grill, and heat to high heat (between 400-500 degrees.) Arrange the chicken on the unlit side of the grill skin side up and cook for 40 minutes or until a meat thermometer inserted into the thickest part of a thigh reads 150 degrees. Now for the glaze. Once your chicken is up to temperature, brush the glaze all over. (If the glaze has thickened up too much, just heat it for a minute on the stove. Once you brush the chicken, cook it about 30 more minutes or until the meat thermometer reads 180 degrees in a thigh, or 170 in a breast. Brush additional glaze on every 10 minutes while it does that final cooking. And your result? Perfectly cooked, gorgeous guava chicken.
Enjoy!

Pork Chops with Dijon Herb Sauce RECIPE FOR TODAY

Pork Chops with Dijon Herb Sauce
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 1 chop • Old Points: 4 pts • Points+: 4 pts
Calories: 166.5 • Fat: 9.2 g • Carb: 2.6 g • Fiber: 0.2 g • Protein: 16.4 g

Ingredients:
1 tsp butter
4 pork chops (22 oz with bone, fat removed), 1 inch thick, trim all visible fat
1/2 tsp salt
fresh ground pepper
3 tbsp chopped onion
3/4 cup fat free chicken stock
1 tbsp dijon mustard
2 tbsp chopped, fresh herbs like parsley, chives

Directions:

In a large frying pan heat the butter over moderately low heat. Season pork with salt and pepper.

Raise heat to medium and add the chops to the pan and sauté for 7 minutes. Turn and cook until chops are browned and done to medium, about 7-8 minutes longer. Remove the chops and put in a warm spot.

Add the onion to the pan and cook, stirring, until soft, about 3 minutes. Add the stock and boil until it reduces to 1/2 cup, about 3 minutes. Stir in the mustard, herbs, and 1/8 tsp pepper. Put the chops on a platter and pour the sauce over the meat.

Food and Wines says it is ok if the pork chops are pink in the center. Trichinosis is killed at the relatively low temperature of 150°. I use a thermometer to check the center and usually leave it until it hits 160°. Don't overcook or they will become dry.

Shredded Brussels Sprouts With Bacon and Onions RECIPE FOR TODAY

Shredded Brussels Sprouts With Bacon and Onions

Ingredients

2 slices bacon
1 small yellow onion, thinly sliced
1/4 teaspoon salt ( or to taste)
3/4 cup water
1 teaspoon Dijon mustard
1 lb Brussels sprout, trimmed, halved and very thinly sliced
1 tablespoon cider vinegar

Directions

Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
Stir in vinegar and top with the crumbled bacon.
source: food. com

TAMALES DE ELOTE OTRA RECETA EN ESPAÑOL

Tamales de Dulce con Coco, Pasas y Nueces RECIPE FOR TODAY

Tamales de Dulce con Coco, Pasas y Nueces

INGREDIENTES: (16 PORCIONES)

1 KILO DE MASA

3/4 KILO DE MANTECA DE PUERCO

AZÚCAR AL GUSTO

1 PIZCA DE SAL

2 CUCHARADITAS DE POLVO PARA HORNEAR

PASAS, NUECES, CANELA Y COCO

1 PAQUETE DE HOJAS PARA TAMALES

PREPARACIÓN:

BATIR LA MASA CON LA MANTECA, AGREGAR EL AZÚCAR, LA PIZCA DE SAL, LAS DOS CUCHARADITAS DE POLVO PARA HORNEAR Y UN POCO DE AGUA HASTA QUE ESPONJE. AÑADIR LAS PASAS, LAS NUECES, LA CANELA Y EL COCO. YA QUE ESTÉ LISTA LA MASA, HACER LOS TAMALES Y COLOCAR PARADOS EN UNA VAPORERA CON POCA AGUA, COCER POR UNA HORA.

Butter Rum Caramel Apple Pie RECIPE FOR TODAY

Butter Rum Caramel Apple Pie
Dough:
1 cup flour
½ tsp salt
4 tbsp salted butter (diced and chilled)
¼ cup ice water
Filling:
5 Granny Smith apples or any bargain green apples you can find…(peeled cored and sliced)
2 tbsp lemon juice
½ cup sugar
½ cup brown sugar
¼ cup flour
4 tbsp salted butter (diced)
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp salt
1 tsp vanilla extract
1 tsp Rum or Rum extract
½ cup heavy cream
1/ cup chopped walnuts or pecans

Dough: 
Place diced butter in freezer for 5 minutes.

Put flour, butter and salt into food processor. 

Pulse 10 times. Then pulse 10 additional times while slowly dripping the water into the chute of the food processor. Mixture should look wet and crumbly.

Drop mixture onto a sheet of plastic wrap.

Cover with a second sheet of plastic wrap. Using a rolling-pin tap down the dough then roll it out to an 11’” circle.

Place dough while still wrapped in plastic in fridge for 20 minutes to an hour. After letting the dough rest in the fridge remove top sheet of plastic then flip the dough over and place in pie pan. Then remove final piece of plastic. Pierce the dough with a fork (bottom and sides).

Place pie pan into a pre-heated 350 degree oven for 25 minutes. Remove from oven and allow the shell to cool on a rack while preparing the filling.

Filling: 
Place the apples into a large bowl. Add lemon juice, sugar, brown sugar, flour, butter, cinnamon, nutmeg and salt. Toss to coat the apples.

Pour apple mixture into a large skillet and cook for about 8 minutes at medium heat. Then add the remaining ingredients and stir for about 4 more minutes.

Pour apple mixture into cooled pie shell. Increase oven temperature to 375 degrees then place pie pan on a sheet pan to catch drippings. 

Place pie into oven and bake for 45 minutes. Place cooked pie on rack for 1 hour to cool then place in fridge over night. This allows the caramel to firm up.

Slow Cooker Mushroom Spinach Lasagna RECIPE FOR TODAY

Slow Cooker Mushroom Spinach Lasagna
A vegetarian lasagna recipe made with a mushroom-spinach-tomato sauce layered with uncooked lasagna noodles and cheese in a slow cooker.
Ingredients
Cooking Spray
1 tablespoon olive oil
1 pkg (8 oz each) fresh sliced mushrooms
1 pkg (6 oz each) baby spinach leaves
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, undrained
2 cups Tomato Sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1 container (8 oz each) part-skim ricotta cheese
1/2 cup Grated Parmesan Cheese, divided
1/4 teaspoon ground black pepper
6 dry lasagna noodles, uncooked
1-1/2 cups shredded Italian blend cheese, divided

Directions
Spray inside of 4-quart slow cooker with cooking spray. Heat oil in large skillet over medium-high heat. Add mushrooms; cook 3 minutes, stirring occasionally. Add spinach; cook 3 minutes more or until mushrooms are tender and spinach is wilted, stirring occasionally. Stir in undrained tomatoes, tomato sauce, Italian seasoning and salt. Bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally. Meanwhile, combine ricotta cheese, 1/4 cup Parmesan cheese and pepper in small bowl; set aside.
Spread 3/4 cup sauce mixture over bottom of slow cooker. Layer 3 lasagna noodles over sauce mixture, breaking noodles to fit. Top with 3/4 cup sauce mixture, ricotta cheese mixture and 1 cup Italian cheese. Top with 3/4 cup sauce mixture and remaining 3 lasagna noodles, breaking to fit. Spoon remaining sauce mixture over noodles.
Cover; cook on LOW 5 hours or until noodles are tender. Sprinkle with remaining 1/2 cup Italian cheese and remaining 1/4 cup Parmesan cheese. Cover; let stand 5 minutes or until cheese melts.

Broccoli Cheese Soup for the Crock Pot RECIPE FOR TODAY

Broccoli Cheese Soup for the Crock Pot

1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk
1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli

Directions: 1 Sauté onion and in butter. 2 Combine all ingredients on low in crockpot for 3-4 hours. Do not add salt. 

Chicken Teriyaki RECIPE FOR TODAY

Chicken Teriyaki

Original recipe makes 4 servings

2 1/4 cups soy sauce
3/4 cup sugar
1 teaspoon ground black pepper
1 tablespoon cornstarch
1 (20 ounce) can pineapple chunks in juice, drained, juice reserved

1 onion, chopped
3 cloves garlic, minced
1 (2 inch) piece fresh ginger root, peeled and chopped
4 chicken thighs
4 chicken drumsticks
4 chicken wings
salt and ground black pepper to taste

Directions

Preheat an oven to 350 degrees F (175 degrees C).
Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.
Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.

Crescent Bacon Breakfast Ring RECIPE FOR TODAY

Crescent Bacon Breakfast Ring
Ingredients
1 can Pillsbury Crescents (8 in a can)
8 slices of cooked bacon
½ red bell pepper, chopped
½ green bell pepper, chopped
5 eggs
1 cup cheddar cheese, shredded
salt and pepper to taste
1 egg

Instructions
1.Preheat oven to 375 F degrees.
2.In a bowl beat the eggs and add the chopped peppers to it and stir. Season with salt and pepper. Cook the eggs in a skillet so that they're scrambled.
3.Lay out the crescent on a parchment pepper, like a star as shown in the picture above.
4.On each crescent lay a piece of bacon. Add half of the cheese around the ring. Add the scrambled eggs around the ring and top with remainder of the cheese.
5.Fold the crescents over. You may now brush with the egg wash if you prefer, I did because it gives the ring a nice and golden colour.
6.Bake for about 20 minutes or until the crescents are cooked and golden brown.
via-jocooks

Cheesy Fried Brussels Sprouts RECIPE FOR TODAY

Cheesy Fried Brussels Sprouts

1 -1 1⁄2 lb fresh Brussels sprout (roughly all same size otherwise cut in half)
2 cups seasoned bread crumbs
2 cups grated parmesan cheese
salt and pepper
Italian spices
4 eggs

DIRECTIONS
Wash sprouts off, peel first couple leaves off outside, cut small piece off bottoms and then lightly cut an X into the bottom of each sprout.
Bring a pot of salted water to a boil and blanch the sprouts until they are almost done. Then put them into an ice bath until they are cold(this will stop the cooking process and prevent them getting mushy) . Drain them and set aside.
When ready for dinner, combine bread crumbs, parmesan cheese, and seasonings. Beat eggs in a small bowl with a little water.
Heat a large skillet over medium heat with some olive oil.
Dunk drained sprouts in egg, let as much drain off as possible, then toss in the bread crumb/cheese mixture, pressing the crumbs lightly onto the sprouts.
Pan cook the sprouts in the oil till golden brown and delicious.
Courtesy food. com

Twice Baked Potatoes RECIPE FOR TODAY

Twice Baked Potatoes 

Ingredients:
8 Potatoes (large baking size)
2 sticks Butter
1 cup Sour Cream
2 cups Cheddar Cheese
1 cup Bacon (fried and crumbled into bits)
1/4 tsp Lawry’s Seasoned Salt
Black Pepper
1 Green Onion

Directions:
Wash, then place 8 naked potatoes on a cookie sheet (the reason you bake them "naked" is so the skin will be nice and firm and strong enough to hold the filling later). Bake in a 400 degree oven for 1 hour, 15 minutes, making sure they’re sufficiently cooked through.
Slice 2 sticks of butter into pats. Place them into a large mixing bowl.
Put bacon bits into the bowl with the butter. Add 1 cup sour cream.
After potatoes finishing baking remove from oven, within a few minutes after you remove the baked potatoes from the oven, you need to begin scraping them out. Potatoes will be hot so make a little cradle with a dish towel, and use it to hold the little hot potatoes.With a sharp serrated knife cut each potato in half lengthwise.
Now, with a large spoon, begin scraping out the insides into the bowl. Keep scraping, being careful not to tear the shell. You should leave just a little bit in there for support, but try to remove most of it. Lay the hollowed out potato shells on a cookie sheet.
Use a potato masher to mash the potatoes with the other ingredients.
Measure 1/4 tsp. Lawry’s Seasoned Salt and add it to the bowl.
Now add about 1 cup of grated cheddar cheese and mix it in well. Add black pepper. Cut the end off of one green onion and slice about 2/3 of it.
Put them into the bowl and mix them in. IMPORTANT: If you plan to freeze the twice baked potatoes, do NOT add green onion.
Scoop out some of the potato filling from bowl and begin filling the shells.
Keep going until the filling’s all gone. You might have a shell or two left over, and that’s okay.
Now top each potato with more grated cheddar cheese and put them in a 350-degree oven for 15 to 20 minutes, or until the potato is warmed through.
Or, you could refrigerate them for up to three days until you wanted to serve, OR you could freeze them in Ziploc bags, just as long as you skipped the green onion step.

Caramel Puff Apple Dumplings RECIPE FOR TODAY

Caramel Puff Apple Dumplings

Ingredients
Dumplings
1 sheet frozen puff pastry...
4 medium cooking apples ( Golden Delicious or Jonathan)
4 tablespoons brown sugar or 4 tablespoons Splenda brown sugar blend
2 tablespoons unsalted butter or 2 tablespoons margarine
1 teaspoon cinnamon
1 egg, lightly beaten
1 teaspoon water
1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
1/4 teaspoon lemon juice, for apples in case they start to turn brown
Sauce
1/2 cup prepared caramel ice cream topping
1/3 cup toasted chopped pecan halves
Cool Whip (optional)
vanilla ice cream (optional)

Directions
Dumplings:.
Preheat oven to 400°F.
Thaw and unfold puff pastry.
On lightly floured surface, roll the pastry into a 16" square.
Cut with a knife into 4 equal pieces.
Peel and core apples.
Trim the bottoms so the apples sit flat.
Place 1 apple in the center of each square.
Use 1/4 teaspoon of lemon juice if apples start to turn brown.
Mix together the brown sugar or brown-sugar splenda, butter or margarine and cinnamon.
Spoon into apples.
Beat the egg and water together in a small bowl.
Moisten the edge of the pastry with the mixture.
Bring the pastry up around the apple, pleating the pastry as needed to form a seal.
Place the dumplings in an un greased 9x13 inch baking dish.
Brush them with remaining egg mixture, sprinkle with granulated sugar or splenda.
Bake for 35 minutes until golden brown.
When ready to serve; heat the caramel sauce and the toasted pecans.
Place a warm dumpling on a serving plate and drizzle the sauce over the top.
Garnish with cool-whip or vanilla ice cream, if desired.

Courtesy of foodcom

Hash Brown Breakfast Cups RECIPE FOR TODAY

Hash Brown Breakfast Cups

4 C. frozen shredded hash browns, thawed (I didn't wait and threw mine in the microwave for about a minute and a half to thaw mine)
3 T. melted butter
1/4 tsp. each salt and pepper
7 eggs
1/4 C. milk
1 1/2 C. shredded cheddar cheese
1 C. diced ham

Combine the hash browns, butter, salt and pepper. Spray your muffin tin, very well, with cooking spray. Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom. Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham. Remove the hash browns from the oven and reduce the temp. to 350 degrees. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Let cool for a couple minutes, loosen the edges with a butter knife and carefully remove to a serving dish.
Courtesy of Janet's Appalachian Kitchen