Chicken Parm Meatballs Recipe

Ingredients:

• 1 1/4 pounds minced chicken
• 2 tablespoons onion, chopped
• 1/2 cup Parmesan
• 1/2 cup breadcrumbs
• zest of 1/2 lemon
• 1 tablespoon parsley, chopped
• 1 minced  clove garlic
• 1 tsp fennel seeds
• 1 egg, whisked
• salt & pepper to taste
• 1 14-oz  canned pizza sauce
• 3 tablespoons olive oil
• 4 oz fresh mozzarella

Directions:

1. Preheat oven to 400 degrees with the wrack near the top.
2. Throw in all the ingredients – except for the last 3 – into a bowl, and mix well.
3. Make large balls with your hands, and arrange them on a foil sheet
4. Open the canned pizza sauce, and in bowl, mix 1 spoon of the sauce and 3 tsps olive oil.
5. Use a brush to rub the mixture on the meatballs.
6. Put in the oven and bake for 15 mins.
7. When ready, take out from the oven and add some pizza sauce to the meatballs.
8. Slice the cheese and place a slice on each meatball.
9. Turn heat on to highest, and insert the meatballs again for 3 to 5 mins for the cheese to toast.
10. Empty out can of sauce into a pot/pan and heat up.
11. Remove meatballs from oven and drop the heated sauce as the final touch before serving.
12. Throw into a bowl the following for a recommended, accompanying salad.

Chopped up shallots and Tuscan kale

Parmesan, olive oil, salt & pepper.

Baked Teriyaki Chicken Thighs Recipe

Baked Teriyaki Chicken Thighs Recipe

Ingredients:

• 8 chicken thighs, skin on
• 3/4 cup barbecue or teriyaki sauce

Directions:
Preheat oven to 350 degrees Fahrenheit. 
If desired, trim off excess skin/fat from chicken thighs. (If you leave it on, it just makes it that much better.) 

Place thighs skin side up in a casserole dish. 

Pour sauce evenly over chicken and spread with the back of a spoon to cover tops of thighs with the sauce. 

Cover with lid or aluminum foil.
Place in oven and bake at 350 degrees for about one hour, or until meat pulls away easily from the bone. 

Remove lid/foil the last 15 minutes of baking to brown the tops of the thighs.
Remove from oven and serve hot.

Garden Lasagna Recipe

Garden Lasagna Recipe 

Ingredients For the basil puree: 1 cup packed fresh basil leaves 1/2 cup spinach leaves 2 teaspoons minced garlic 1/2 cup, plus 1 tablespoon extra-virgin olive oil 1/4 cup Parmigiano-Reggiano cheese (or Parmesan), grated Salt and pepper, to taste 32 ounces ricotta cheese (One 2-pound container) 1 large egg For the vegetables: 4 tablespoons (1/2 stick) unsalted butter 1/2 cup shallots, finely chopped 1/4 cup all-purpose flour 3 cups milk 8 ounces cremini mushrooms, sliced 1 8-ounce jar of roasted red bell peppers, drained 1 pound baby spinach 9 ounces of no-boil lasagna noodles 4 and 1/2 cups mozzarella cheese, shredded For garnish: 1/4 cup fresh basil leaves, thinly sliced

Cinnamon Sugar Pretzels

Cinnamon Sugar Pretzels 

1 (16 oz) bag pretzel twists

⅔ cup vegetable oil

½ cup sugar
2 tsp cinnamon

Preheat oven to 300 degrees. Pour pretzels into a roasting pan. In a medium sized bowl mix together vegetable oil, cinnamon and sugar. Pour over pretzels and stir to coat. Place in oven and bake for 30 minutes, removing twice to stir.

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

• 4 cup(s) of chicken, cooked and shredded
• 12 soft taco, flour tortillas
• 2 cup(s) of mozzarella cheese, grated
• 4 ounce(s) of Philadelphia cream cheese
• 1/3 cup(s) of Frank’s hot sauce
• 1/3 cup(s) of milk
• 2 tbsp. of butter
• 1 tsp. of Mrs. Dash
• 1 tsp. of garlic powder
• 2 tbsp. of vegetable oil

*Note to make a lower calorie/fat version of this.  Use the Fat Free or 1/3 Less Fat Cream Cheese.

Steps

1. Preheat oven to 425 degrees.
2. In a small sauce pot over medium low heat, melt butter.
3. Add Mrs. Dash, garlic powder. Stir to combine and cook for 1 minute.
4. Add cream cheese and stir until melted and completely combined with butter and spices.
5. Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste.
6. Combine chicken and sauce.
7. Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese.
8. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone.
9. Brush taquitos with vegetable oil on all sides.
10. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.
11. Serve with Kraft Blue Cheese Dressing

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Carmelitas

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.
*A stint in the fridge will help them cool off if you're pinched for time. They shouldn't be served cold, but all of that molten caramel takes a long time to cool down. They should be stored and served at room temperature.
**To make a 9x13" version, simply double the amounts.

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Blueberry Biscuits

Heaven Sent Peanut Butter Cookies

Heaven Sent Peanut Butter Cookies

3 cups quick oats
1 cup flour
1 cup sugar
1 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 cup peanut butter (I used Skippy Natural Peanut Butter Spread with Honey)
1 cup butter, softened
2 eggs

For the filling:

1 cup powdered sugar
2 cups smooth peanut butter

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Vanilla Coconut Rice Pudding

Vanilla Coconut Rice Pudding

1 1/2 cups of cold cooked rice
1 1/2 cups of coconut milk
2 cups of whole or 2% milk
1/3 cup of sugar
pinch of salt
1 vanilla bean, insides scraped out

Combine all the ingredients together in a saucepan and simmer over medium-low heat for 40 minutes. Allows to cool and serve.

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Sombrero Pasta Salad Recipe

Sombrero Pasta Salad Recipe

Ingredients

• 1 package (16 ounces) spiral pasta
• 1 pound ground beef
• 3/4 cup water
• 1 envelope taco seasoning
• 2 cups (8 ounces) shredded cheddar cheese
• 1 large green pepper, chopped
• 1 medium onion, chopped
• 1 medium tomato, chopped
• 2 cans (2-1/4 ounces each) sliced ripe olives, drained
• 1 bottle (16 ounces) Catalina or 16 ounces Western salad dressing

Directions

• Cook pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; simmer, uncovered for 15 minutes.
• Rinse pasta in cold water and drain; place in a large bowl. Add beef mixture, cheese, green pepper, onion, tomato and olives; mix well. Add the dressing and toss to coat.
• Cover and refrigerate for at least 1 hour. Yield: 10 servings. 

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Mini Oreo Cheesecakes (no-bake) Recipe

Mini Oreo Cheesecakes (no-bake) Recipe

1/2  cup cream, lightly whipped
1 tbsp vanilla essence
1 1/2 teaspoon gelatine, dissolved in 2 tbsp boiling water
6 tbsp caster sugar
250g Philadelphia cream cheese
1 cup of oreo, crushed

-  Beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla essence, cream and 1 cup of crushed oreo.

- For the crust, I did it the lazy way by using an oreo for the base. (No crushing of oreos, mixing with butter and pressing into tin.)

- For the above, I used plastic strips to make temporary round containers to place the oreo and cream cheese mixture. If you don’t have those, use your trusty muffin pan. Place liners and an oreo into each muffin hole, then fill up with the cream cheese mixture. Freeze – add oreos on top before serving (suggestion from Dorothy – so that the oreos won’t get soggy ;))

Initially placed these in the fridge but I got the same comments from those who tried it – it was a bit too soft for a cheesecake. So I transferred it to the freezer. It didn’t harden (phew!) but became a nice dense cheese cake texture ;)

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