Monkey and Gorilla Bread

I found this recipe on the food network website and it looks so, so yummy.



Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

Prep Time:1 hr 0 minInactive Prep Time: hr minCook Time:35 min
Level:
Intermediate
Serves:
about 25 servings

Make each of these breads in separate bundt pans. For serving, layer the 2 cakes, with the Monkey Bread as the top tier and the Gorilla Bread as the bottom tier.

Monkey Bread (recipe may be doubled depending on the bundt pan):
Flour, for pan
1/2 cup sugar
1 teaspoon ground cinnamon
30 buttermilk canned refrigerator biscuits
1 stick butter, plus more for pan
1/2 cup brown sugar
1 cup walnuts

Butter and flour a bundt pan and set aside. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Cut refrigerator biscuits in half and toss in cinnamon and sugar mixture. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; then add nuts. Line the bundt pan with biscuits and pour butter mixture over them.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid
Gorilla Bread (recipe may be doubled depending on the bundt pan):

Flour, for pan
1/2 cup sugar
1 tablespoon cinnamon
20 buttermilk canned refrigerator biscuits
8 ounces cream cheese, cut into 20 cubes
1 stick butter, melted, plus more for pan
1 cup brown sugar
1 1/2 cups walnuts
Butter and flour a bundt pan. Preheat oven to 350 degrees F.

Combine sugar and cinnamon. Separate biscuits and flatten each slightly with your hand. Sprinkle 1/2 teaspoon of the cinnamon and sugar mixture onto each biscuit. Place one cube of cream cheese in center of biscuit and fold in half to resemble a half moon. Melt the 1 stick of butter in a saucepan and add brown sugar and bring to a boil; remove from the heat. Place 1/2 cup nuts on the bottom of the bundt pan and then line the pan with a row of cream cheese filled biscuits. Sprinkle with half of the cinnamon and sugar mixture. Drizzle half of the butter mixture on top and then repeat steps, beginning with nuts.

Bake for about 30 minutes. Remove from the pan when it's still hot to avoid sticking.

Peanut Butter Buckeyes

Makes 7 dozen buckeyes

1 1/2 cup peanut butter
6 cups confectioners sugar
1 cup (2 sticks) butter, softened
1/2 tsp. vanilla extract
6 whole graham crackers, made into crumbs (optional)
4 cups semisweet chocolate chips

Line cookie sheet with waxed paper; set aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla, and graham crackers, if desired, in large bowl. The dough will look dry.

Roll the dough into 1-inch balls. Set on cookie sheet and insert a toothpick into each ball. Chill in freezer until hard - about 30 minutes.

Melt the chips in bowl above a pot of simmering water over med-high heat. Stir until smooth. Remove pan. Using toothpicks, dip balls into chocolate, leaving a small circle at the top uncovered. Place dipped candies back on sheet and refrigerate until chocolate is set, about 2 hours. Store in airtight container in refrigerator.

Hot Chocolate Float

Make your favorite hot chocolate drink. Like a rich & decadent double fudge hot chocolate. Served with a scoop of peppermint ice cream...

Turkey & Stuffing Casserole

Paula Deen's Turkey & Stuffing Casserole

INGREDIENTS:
4 to 5 cups diced leftover turkey
One 10.75 ounce can condensed cream of mushroom soup
One 8-ounce carton sour cream
3 cups herb-flavored stuffing mix (I like Pepperidge Farm)
½ (1stick) butter, melted
1 cup chicken broth (canned is fine)

DIRECTIONS:
1. Preheat the oven to 350 F. Spray a 13 by 9 inch glass casserole dish with vegetable oil cooking spray
2. In a medium bowl, stir together the turkey, soup and sour cream
3. Place the mixture in the prepared dish and pat down evenly with the back of a spoon
4. In a clean medium bowl, stir together the stuffing mix, butter, and broth. Spread evenly over the turkey mixture
5. Bake for 30 to 40 minutes, until the stuffing topping is browning and the casserole is hot and bubbly

Peppermint Martini

Ingredients

5 ounces of Chopin vodka
2 ounces of white Creme de Menthe
1/2 ounce of Peppermint Schnapps
Mini candy canes
The mix

Pour all of your liquid ingredients into a shaker 1/2 full of cracked ice.
Give a good 20 vigorous shakes and let the shaker rest for half a minute.
Strain your lucious peppermint martini into 2 freezing martini glasses.
Add a candy cane in each glass for garnish.
Enjoy!

Fruit Dip

Combine:
1 -8oz. pkg. Cream cheese
1/2 c. brown sugar
1/4 c. white sugar
-Mix until smooth.

Add: 1/2 bag Heath toffee chips

Refrigerate & dip to your heart's content.

Santa Fe Grilled Chicken Salad Wrap

Recipe from KRAFT
Prep Time:20 min
Total Time:20 min
Makes:4 servings, two wraps each

4 cups torn romaine lettuce
1 pkg. (6 oz.) OSCAR MAYER Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 cup Mexican Style Shredded Cheese
1/4 cup Ranch Dressing
1/4 cup Thick 'N Chunky Salsa
8 Flour Tortillas

TOSS romaine, chicken breast strips, tomatoes and corn in large bowl; sprinkle with cheese.

COMBINE dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

MIni Deep Dish Pizzas

Ingredients:
Pillsbury Grands Refrigerator Biscuits (Home style, Butter, whatever)
Your favorite spaghetti/pizza sauce
Shredded mozzarella cheese
Pepperoni, sausage, ect.

Preheat oven as directed on the biscuit package. Grease a muffin tin. Place biscuits, one to an opening, in muffin tin. Gently press the biscuit to form a cup around the sides of the muffin tin ... sort of like making a little cup to hold sauce, toppings, and cheese.

Bake empty 'cups' for 8 minutes until puffy and just slightly brown. Remove from oven.

Add a Tbsp of sauce, cheese, toppings. Return to oven and continue baking until cheese is melted and toppings are golden.

Baked Ziti

An easy dish to make! You can try to substitute chicken or sausage for the ground beef — all are really good.

SERVES 8

Ingredients
1 (16 ounce) package ziti pasta
1 lb ground beef
2 (28 ounce) jars spaghetti sauce
6 ounces provolone cheese (sliced)
6 ounces mozzarella cheese (sliced)
12 ounces part-skim ricotta cheese
1/2 cup parmesan cheese
1/4 cup fresh basil

Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.

Preheat oven to 350 degrees.

In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and ricotta cheese.

Cover with remaining pasta, cheese and sauce; sprinkle a layer of parmesan cheese and fresh basil.

Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

Marinara Alfredo Spaghetti

This tasty meal is sure to become a favorite!

2-3 cup spaghetti, cooked
1/2 jar marinara sauce
1/2 jar Alfredo sauce
1/2 cup carrots, cooked
1/2 cup broccoli, cooked

Cook pasta according to package directions. Meanwhile, cut carrots into 1/4 inch chips. Remove stems from broccoli. Steam broccoli and carrots until tender but not mushy. Mix alfredo and marinara sauces together with a wire whisk. Warm on the stove top or in the microwave in a glass bowl. When sauce is warm, stir in broccoli and carrots. Gently mix in cooked pasta noodles. Spoon onto plates and top with grated parmesan cheese.

Heaven on a Cracker

16 oz. cream cheese soften in microwave
2/3 cup miracle whip (not mayo)
8 oz. shredded swiss cheese
1-3 tbsp. finely chopped green onion
mix all in a microwave safe dish

16 slices cooked crumbled bacon
1 sleeve Ritz crackers, crushed
Stir together

Put bacon cracker mixture on top of cheesy stuff and microwave on high until heated through (2 or 3 minutes)

Serve with tortilla chips, crackers, fritos, or ritz.

Pumpkin Dip

2 bricks of cream cheese, softened
1 large can pumpkin
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. pumpkin pie spice
1 lb. powdered sugar

This makes a lot of dip. Cut this in half for less people.

Mix all the above with a mixer in a big bowl. Serve with some crispy apple slices. Or gingersnaps. Or both. *chuckle*

Chicken Roll Ups

Chicken Roll Ups

2 cans Pillsbury crescent rolls
2 cups cooked, chopped chicken
6 oz. cream cheese
1-2 cups chopped mushrooms
Pepper
2 T butter
2 T butter, melted
1 cup bread crumbs or herb-flavored stuffing

Preheat oven to 275. Mix chicken, mushrooms, cream cheese, about 1 t pepper & 2 T butter. Add 1/4 cup filling to each crescent roll, pinching edges closed together. Brush with 2 T melted butter, pat with bread crumbs & bake for 20-30 minutes until brown.

Other options: Add chopped celery, dill weed, or celery salt. Or Monterey Jack cheese. You can use any combination of ham, cheese, broccoli or anything else that sounds good.

Chicken Fettuccini

This is an easy and very delicious recipe.

1 package cream cheese
1 can cream of chicken soup
1 package italian seasoning
3-4 chicken breasts

Cook in crock pot on low for 5-6 hours or until chicken is done and tender.

Serve over fettuccini noodles.

Chicken, Rice, and Black-Bean Salad

Prep: 20 minutes Total: 1 hour

To make a Southwestern-style salad that's a meal in itself, toss together chicken, rice, beans, and tomatoes with a light, spicy dressing.

INGREDIENTS

Serves 4.

1 cup brown or white rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced
Cilantro to taste

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.

Serve immediately, or refrigerate, covered, up to 1 day.

Recipe from Martha.

Moist Cinnamon Rolls

INGREDIENTS
1 cup warm milk
1 egg
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour
1 1/2 teaspoons active dry yeast

1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
1 cup chopped walnuts

1/4 cup butter, melted
1/2 cup brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
1/2 cup raisins
Add to Recipe Box
Add to Shopping List
Add a Personal Note

DIRECTIONS
Place milk, egg, butter, sugar, salt, flour and yeast in bread machine pan. Make sure you add yeast last. Set bread machine on Dough cycle and begin.

In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.

After the cycle is complete, put the dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Brush the dough with melted butter and sprinkle with brown sugar, cinnamon, nuts and raisins.

Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.

Cover with a damp cloth and let rise in a warm place until double in size, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F.

Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and immediately turn upside down onto a platter.

Recipe from allrecipes.

Grilled Pizza

Dissolve 1 Tbsp. dry yeast in 1/4 cup warm water and let stand for 10 minutes.

In a mixing bowl, combine 2 1/2 cups flour, 1 tsp. salt, 2 Tbsp. olive oil, 2 Tbsp. honey and 3/4 cup cold water. Add yeast mixture and knead for 5 minutes...adding more flour if needed. Form into a ball and place in oiled bowl. Cover and let rise about an hour. (Sometimes I skip the rising time.)

Divide dough into 4 balls. Shape into flat rounds. Brush with olive oil. Place on hot grill. Cook for 5 minutes.

Then, flip over and let cook another 2 or 3 minutes. Top with favorite sauce, cheese and toppings. Close lid and cook until cheese melts.

Faranaci (Risotto with Chicken and Mushrooms)

Recipe courtesy Rocco Dispirito from TV Show Melting Pot
Episode: Mediterranean National Dishes


1 roaster chicken
1/2 cup olive oil, divided
1 cup dry white wine
1 medium onion, chopped fine
4 cloves garlic, chopped
3 cups uncooked Vialone nanno rice
2 cups mushroom stock
6 cups chicken stock
Salt and pepper to taste
4 ounces fresh wild and cultivated mushrooms, coarsely chopped
Fresh sage leaves
3 tablespoons sweet butter
1/3 cup grated Parmigiano-Reggiano
10 sprigs Italian parsley, leaves only, chopped

Clean and remove bones from chicken. Dice into small dice. Combine bones and 5 cups broth in a saucepan and let simmer for 20 minutes. Drain liquid through a fine sieve. Keep warm. Make risotto by heating a few tablespoons oil in a large casserole dish over medium heat. When oil is warm, add chopped ingredients. Sweat 5 minutes. Add rice to casserole and saute 3 minutes. Stir continuously with a wooden spoon. Add 1/2 cup wine and reduce till almost dry. Add mushroom stock and chicken broth as needed, 1/2 cup at a time. Add salt and pepper to taste. In a separate pan heat olive oil and lightly brown chicken, add coarsely chopped mushrooms and sweat with chicken for 10 minutes, deglaze with remaining white wine, add sage and when chicken is almost cooked sprinkle sage leaves over chicken and mushrooms, remove pan from heat and let rest, covered. When risotto is ready, add chicken mixture to it and finish with butter and cheese. Sprinkle parsley leaves over risotto and serve.

Coconut Cupcakes

Great-Grandma's Coconut Cupcakes

From Sprinkles pastry chef Candace Nelson

Makes 18 to 20

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup whole milk
3/4 teaspoon pure vanilla extract
3/4 teaspoon coconut extract
1 1/2 sticks unsalted butter
1 1/3 cups granulated sugar
2 large egg whites, plus 1 whole large egg

Make sure all the ingredients are at room temperature. Heat the oven to 350 degrees and line two greased standard muffin pans with cupcake liners. In a large bowl, whisk together the flour, baking powder and salt. In a measuring cup, combine the milk and extracts. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Gradually add the egg whites and the egg and mix until they are combined. Add half of the flour mixture and mix until it is combined. Gradually drizzle in all the milk mixture. Add the remaining dry mixture and mix carefully until just combined. Divide the batter evenly among the cupcake cups (they should be two-thirds full) and bake about 20 to 25 minutes, or until the cake springs back when pressed lightly and an inserted toothpick comes out clean. Let cool.

*

Coconut Cream Cheese Frosting

Makes about 2 1/2 cups

8 ounces cold cream cheese
8 tablespoons butter (1 stick)
1/8 teaspoon salt
3 3/4 cups sifted powdered sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
1/2 cup sweetened coconut shavings

In the bowl of an electric mixer, slowly mix the cream cheese, butter and salt until fluffy and combined. Slowly add the powdered sugar. Mix in the extracts until incorporated and the frosting is smooth. Frost each cooled cupcake with about 2 tablespoons of frosting and immediately top with 1 teaspoon of sweetened coconut shavings.

Dark Chocolate Frosting

Recipe courtesy of Candace Nelson of Sprinkles Cupcakes
From the show Breakfast with Oprah
Frosts 2 dozen cupcakes

From the owner of Sprinkles Cupcakes, a delicious dark chocolate frosting that will make your cupcakes stand out!

INGREDIENTS
10 oz. bittersweet chocolate, chopped
1 lb. unsalted butter, at room temp
1 lb. 8 oz. powdered sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
1/2 cup sour cream

Melt and cool chocolate (until just slightly warm). Beat butter until light and fluffy. With mixer on low speed, gradually add powdered sugar. Add salt, vanilla and sour cream and mix until very smooth. Add chocolate and mix until just incorporated.

*Don't over-whip and add too much air into the frosting. The consistency should be rich and dense, like ice cream!

Vanilla Buttercream Frosting

Vanilla Buttercream Frosting

Pictured on cake below

This is similar to the Sprinkles cupcake frosting.

Ingredients
1 cup butter, softened
3 1/2 cups confectioners' sugar
1 teaspoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt

Directions
In a bowl combine butter, sugar and salt. Beat till blended.

Add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.

Outback Steakhouse Ranch Dressing

1 tsp. Hidden Valley Ranch salad dressing mix (buttermilk recipe)
1 cup mayonnaise
1/2 cup buttermilk
1/4 tsp. coarse ground black pepper
1/8 tsp. paprika
1/8 tsp. garlic powder

Combine all in a medium bowl. Mix well.

Cover bowl and chill dressing for at least 30 minutes before serving.

Makes 1 1/2 cups.

Stawberry Shake

Vary the berries for this sweet shake according to what's freshest and in season: Try blueberries, raspberries and blackberries, or a combination of all three.


Ingredients
1/2 oz fat-free sugar-free instant vanilla pudding & pie filling mix, *
2 cups strawberries, sliced
1 cup fat-free skim milk
1/2 cup plain fat-free yogurt
Instructions
Combine all ingredients together in a blender; puree until smooth. Yields about 1 1/4 cups per serving.

Notes
*You need half a 1 ounce package.

This shake thickens if allowed to stand. If desired, add 1/4 cup of fat-free milk to each serving to thin to drinking consistency (does not affect POINTS values) or eat it with a spoon.

Buttermilk Wheat Bread

1 1/2 cup buttermilk
1 1/2 T. Butter
1 T. sugar
1 tsp. salt
3 cups bread flour
1/2 cup wheat flour
2 tsp. yeast

Use #1 setting in the bread machine

Recipe from Doris Linder.

Guacamole

Heidi Klum & Seal’s favorite guacamole recipe {courtesy of InStyle magazine}.

4 ripe avocados, halved, pitted & peeled
2 small tomatoes, seeded & chopped
1 small onion, chopped
3 tbsp fresh lime juice
1 small Serrano chile, seeded & chopped (optional)
salt to taste

Coarsely mash the avocados. In a bowl combine mashed avocados, tomatoes, onion and lime juice. Stir in chile & season with salt. Cover bowl with plastic wrap & refrigerate 30 minutes

Makes about 3 cups.

Black Bean Corn Salsa

1 can black beans
1 can shopeg (white) corn, drained
2-3 diced roma tomatoes
chopped cilantro (to taste)
1-2 cubed avacados
2-3 cloves of garlic minced
juice from 1 lime
1/2 cup italian dressing (add more or less to taste)
salt and pepper to taste

Mix. Serve with tortilla chips. Enjoy!

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it] may be the best turkey burger in the entire world," she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.


INGREDIENTS
1/4 cup scallions, thinly sliced
1/2 cup celery, finely chopped
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. chipotle Tabasco™
1 lemon, juice and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey's Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Crowd Pleasin' Dip

Serves 16

Bean Layer
2 cans (16 oz each) refried beans
2 Tbsp each fresh lime juice and chopped cilantro
2 tsp chili powder
1 tsp each minced garlic, ground cumin and hot-pepper sauce

Guacamole layer
2 ripe avocados
1 Tbsp each fresh lime juice and chopped cilantro
1 tsp each minced garlic and salt

Toppings
3/4 cup reduced-fat sour cream
2/3 cup shredded cheddar cheese
1 tub (16 oz) fresh salsa

Serve with: tortilla chips, lime wedges

1. Bean Layer: Mix ingredients to blend well. On a large serving plate, shape mixture with a rubber spatula into a flat circle about 8 in. across. Run spatula around edges to smooth.

2. Guacamole Layer: Mash avocados with other guacamole ingredients until almost smooth (good guacamole should have a little texture, so leave some small chunks). Spread on bean layer.

3. Top with sour cream, then sprinkle with cheese. Cover surface directly with plastic wrap to keep out air; refrigerate up to 1 day.

4. To serve: Drain juices from salsa; spoon over cheese. Surround with chips and lime wedges; serve extra chips in a basket.

Make it really yours: Use refried black beans. Top with green salsa instead of red and sprinkle with chopped fresh tomatoes, sliced ripe olives, scallions and chilantro.

Crockpot Chicken Tortilla Soup

4-6 chicken breasts (You can put them in the crock pot frozen)
2 cans black beans
1 can of corn
1 can chicken broth (water and chicken boullion cubes will work)
1 packet taco seasoning mix
1 cup salsa (sometimes I'll just add the whole jar)

Top with grated cheese, sour cream, and chips before eating. This recipe is great because you can throw it in the crock pot in the morning, cook it on low, and it's perfect by dinner time. The chicken usually shreds on it's own, but you may want to shred it yourself before serving it.

Black Bean Soup

Delicious.
Fast.
Easy.

cup salsa (fresca is best, but any type will do) plus more for garnish
2 15 oz. cans black beans, drained and rinsed
2 cups chicken broth
sour cream, for garnish
lime, for garnish

Heat salsa in large saucepan over medium heat, stirring frequently for about 5 minutes. Stir in beans and broth; heat to boiling. Reduce heat to low. Cover and simmer for 15 minutes.

Cool slightly and spoon half of soup into blender or food processor to puree.

Serve with sour cream and salsa. Also good with shredded chicken, tortilla strips, avocado, tomatoes, and cheese.

Manicotti

From Everyday Italian.

Ingredients:
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
(8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta (I subsituted cottage cheese)
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces

Preheat oven to 350 degrees.

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Combine the ricotta or cottage cheese, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces.

Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Chocolate Trifle

1 box Duncan Hines devils food cake mix
2 small boxes instant chocolate pudding
3 cups milk2 (8 oz.) Cool Whip
4 Heath or Skor candy bars (freeze and crush)

Bake cake according to box directions in 9X13 inch pan. Cool.

Mix pudding and milk and stir until thickened. Slice cake in half, making 2 think 9X13 inch layers.

Layer in 9X13 inch pan 1/2 cake, 1/2 pudding, 1/2 Cool Whip, then 1/2 crushed candy bars. Repeat and chill.

If serving in a trifle dish, divide layers by 1/4.

Semi-Homemade Cupcakes

For these yummy, easy cupcakes, skip the instructions on the cake box and use the following ingredients:

1 white cake mix
1 C. whole milk
1 stick butter (melted)
3 lg. eggs
2 tsp vanilla

Combine, mix on low 1 min, scrape sides of bowl, mix on medium 2 minutes. Use temps and times on cake mix box.

Frosting:
3 C. salted butter
6-8 C. powdered sugar
vanilla to taste (around 4 tsp)
1-2 TB milk
whip it good. Makes a great, yummy, fluffy frosting!

Steak Quesadillas

Serves 4

FOR THE BLACK-BEAN SALSA
1 can (15 1/2 ounces) black beans, drained and rinsed
1/2 cup cilantro, roughly chopped
2 plum tomatoes, cut into 3/4-inch pieces
1 avocado, halved, pitted, peeled, and cut into 3/4-inch pieces
1 tablespoon fresh lime juice
1/8 to 1/4 teaspoon cayenne
Coarse salt and ground pepper

FOR THE QUESADILLAS
1 strip steak (8 ounces and 1 inch thick)
1/2 teaspoon dried oregano
3 teaspoons olive oil
4 flour tortillas (10-inch or burrito-style)
1 1/2 cups grated pepper jack cheese (6 ounces)
1 medium red onion, halved and thinly sliced
1/4 cup reduced-fat sour cream

Directions
In a medium bowl, combine black beans, cilantro, tomatoes, avocado, lime juice, and cayenne; stir to combine. Season with salt and pepper.

Rub steak with oregano; season with salt and pepper. In a 10-inch skillet, heat 1 teaspoon oil over high. Add steak to skillet, and cook, turning once, until browned and still rare, 2 to 3 minutes per side. (Steak will cook a little longer in the quesadillas during baking.)Transfer steak to a cutting board; let rest 5 minutes before slicing 1/4 inch thick.

Preheat oven to 425 degrees with racks in upper and lower thirds. Brush one side of each tortilla with remaining 2 teaspoons oil. Place 1 tortilla, oiled side down, on each of two baking sheets. Dividing evenly, layer with half the cheese, then onion and steak, ending with remaining cheese. Top with remaining tortillas, oiled side up. Press lightly to seal. Bake, turning over once (with a wide spatula), until lightly browned and crispy, about 5 minutes per side. Transfer to a cutting board; cut each quesadilla into 6 triangles. Serve with black-bean salsa and sour cream.

Recipe from everyday food.

Meat Loaf

This recipe is from Betty Crocker.

1 1/2 pounds lean ground beef
1 cup milk
1 tbsp. Worcestershire sauce
1 tsp. chopped fresh or 1/4 tsp. dried sage leaves
1/2 tsp tsp. salt
1/2 tsp. ground mustard (dry)
1/4 tsp. pepper
1 clove garlic, finely chopped, or 1/8 tsp. garlic powder
1 large egg
3 slices bread, torn into small pieces (or 1/2 cup dry bread crumbs)
1 small onion, chopped (1/4 cup)
1/2 cup ketchup, chili sauce or barbecue sauce

Heat oven to 350 degrees.

Mix all ingredients except ketchup. Spread mixture in ungreased loaf pan. Spread ketchup over top.

Insert meat thermometer so tip is in center of loaf. Bake uncovered 1 to 1 1/4 hour until thermometer reads 160 degrees.

Let stand 5 minutes; remove from pan.

Mom's Meatloaf

2/3 cup cracker crumbs
1 cup milk
mix together

2 eggs
1/4 cup chopped onion
3/4 tsp. salt
1/2 tsp. sage
Dash pepper
1 1/2 lb. ground beef
Mix together

Bake 1 hour at 350 degrees

Reuben Dip

This is yummy! This is from Frank's Kraut.

1/2 cup Frank's Kraut, drained and chopped
1 (3 oz) pkg cream cheese, softened
1 (8 oz) container sour cream
1/2 cup grated Swiss cheese
4 oz sliced corned beef, finely diced
2-3 Tbs milk

1. Combine and heat all ingredients, except milk, in a small saucepan over low heat until hot.

2. Thin with milk if necessary

Microwave Directions:
1. Combine and heat all ingredients, except milk, in a microwave-safe bowl until hot (approximately 4 minutes). Stir after 2 minutes.

2. Thin with milk, if necessary.

Servings: 1-1/2 cups
Prep time: 5 minutes
Cook time: 5 minutes

Cheesy Basil-Stuffed Chicken Breasts

Serves 4

Avoid thin chicken breasts for this recipe; they are difficult to stuff without tearing. Whole-milk block mozzarella will provide the creamiest filling; preshredded or part-skim mozzarella will also work, but the filling will be grainy. To make fresh bread crumbs, process 2 slices of hearty white sandwich bread in the food processor.

1 cup shredded mozzarella cheese (see note above)
1/4 cup minced fresh basil
2 tablespoons heavy cream
1 tablespoon fresh lemon juice
3 garlic cloves, minced
Salt and pepper
4 boneless, skinless chicken breasts (6 to 8 ounces each)
3 tablespoons mayonnaise
1 cup fresh bread crumbs
2 tablespoons extra-virgin olive oil
1 pint cherry tomatoes, halved

1. Adjust oven rack to middle position and heat oven to 425 degrees. Combine cheese, 2 tablespoons basil, cream, lemon juice, 2 teaspoons garlic, 1/2 teaspoon salt, and pepper to taste in medium bowl.

2. Cut pocket in chicken breasts, stuff with cheese mixture, and seal. Transfer stuffed breasts to 13 by 9-inch baking dish and spread tops evenly with mayonnaise.

3. Combine bread crumbs, remaining garlic, remaining 2 tablespoons basil, and 1 tablespoon oil. Sprinkle crumb mixture over chicken, pressing lightly to adhere.

4. Toss tomatoes with remaining tablespoon oil, 1/2 teaspoon salt, and pepper to taste. Arrange in baking dish around chicken. Bake until crumbs are golden brown and thickest part of chicken registers 160 degrees on instant-read thermometer, about 25 minutes. Serve.

Chicken, Cheese and Stuffing Bake

Ingredients:
6-8 boneless, skinless chicken breast halves
6-8 slices of American cheese
1 can of cream of mushroom soup
1 cup of white wine
1 stick of butter
herb stuffing crumbs

Place chicken breast in a 9 X 13 glass pan. Put cheese slices over the chicken. Mix mushroom soup and white wine together and pour over chicken. Sprinkle with stuffing. Drizzle melted butter over the top. Cover with tinfoil and bake for 45 min. at 350 degrees, remove the tinfoil and bake uncovered for an additional 15 minutes.

Herb Crusted Chicken

1 package cut chicken (best o' fryer whole cut up chicken works best) thawed
1 stick butter melted
3/4 cup instant potato flakes
3 tbsp grated parmesean cheese
1 - 2 tsp garlic salt

Combine all dry ingredients. Preheat oven to 375. Dip chicken in butter then roll in dry mixture and place in 9x13 pan (glass works the best but not required).

Bake for 1 hour to 1 hour 20 min or until juices from chicken run clear.

Hamburger Layer Hot Dish

Pre-heat oven to 375

In a 9x13 cake pan, Spread a pound of ground hamburger evenly on bottom. Then, on top of that, spread a can of French style green beans. On top of that, spread out tator tots (note, cover half the pan). Then mix a can of cream of mushroom soup and a little milk and spread half of that. Then cover the other half of the tator tots. Spread the remaining half of the soup/milk mix to cover the whole dish.

Place onion rings on top of whole cake pan.

Bake at 375 for 1 hour.

Strawberry Cupcakes

Ingredients
Makes 1 dozen
2/3 cup whole fresh or frozen strawberries, thawed
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Sprinkles' Strawberry Frosting

Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.

Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside.

In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.

Cover with Strawberry Frosting.

Caramel Corn

Ingredients:

Melt 1 cube butter, then add:
2 cups brown sugar
1 can sweetened condensed milk
1 cup corn syrup

Cook over low heat until soft-ball stage (Around 120 degrees), should take about 10 minutes. Pour over 3 bags popped corn, stir to cover evenly.

Try making into popcorn balls, wrap and gift, or just eat it.