Pepper Jack Cheese Sticks

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Pepper Jack Cheese Sticks

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Ingredients:
1 pound of Monterey jack pepper cheese
3 cups flour
3 eggs, beaten
3 cups crushed corn flakes
oil, for deep-fat frying
salsa, if desired
guacamole, if desired

Directions:
Cut cheese into 2 3/4-inch by 1/2-inch sticks. Place flour, eggs and cornflakes in three separate shallow bowls. Coat cheese sticks with flour, dip in egg, then roll in cornflakes until well coated. Let stand for 5 minutes. In an electric skillet or deep-fat fryer, heat oil to 375 degrees. Cook cheese sticks in batches for 30 seconds or until golden brown. Drain on paper towels. Let stand for 3-5 minutes. Serve with salsa and guacamole, if desired. Enjoy.

Roasted Pork Tenderloin With Acorn Squash

Roasted Pork Tenderloin With Acorn Squash

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Ingredients:
1 (2 lb) acorn squash, quartered, seeded and sliced 1/2 inch thick, skin on
8 garlic cloves, peeled
1⁄2 teaspoon dried rosemary
1 1⁄2 teaspoons coarse salt
1⁄4 teaspoon ground pepper
2 (1 lb) pork tenderloin
4 teaspoons olive oil
2 tablespoons hoisin sauce

Procedure:
Preheat over to 375 degrees F. Scatter squash and garlic in a large roasting pan.Mix rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; rub into pork. Place in pan with vegetables; drizzle with oil.
Roast 25 minutes. Brush pork with hoisin sauce. Continue roasting, about 15 minutes, until pork reaches and internal temperature of 140 degrees F. Let meat stand 5 minutes before slicing into 1 1/2 inch tenderloins. Serve with squash, garlic, and any pan juices.

NOTE: The recipe says to leave the skin on the squash. Perhaps this is so the squash will not fall apart during the cooking process. I do cook it as specified but take it off prior to eating.

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Healthy Tuna & Pasta Salad

Healthy Tuna & Pasta Salad - Yields 4 servings

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Ingredients:
half of a 1 pound box pasta, mini wheels
1 1⁄2 teaspoons parsley flakes
dried onion flakes, to taste
sea salt, to taste
pepper, to taste
1 (5 ounce) can tuna
1 finely grated carrot
small tomato, finely chopped

Procedure:
Add pasta, 1 tsp. parsley flakes, dried onion flakes, sea salt and pepper to a pot of water large enough to cook and stir all ingredients. Bring to a boil and then cook 8 minutes (al dente') or 10 minutes (soft). Drain in colander and rinse with cold water to chill down the pasta. It is not necessary to remove onion/parsley bits. Return to pot after thoroughly drained. Drizzle with oil and stir to coat all pasta, then place pot in refrigerator until completely cooled. To quicken the process place in freezer but keep an eye on it to make sure it's not freezing. Drain tuna, place in a small bowl and mash with a fork until it's of uniform consistency. Add a small amount of oil, remaining parsley flakes, onion flakes and salt & pepper to taste. Blend well. When pasta has completely cooled, add tuna mixture, carrot and tomato to pot and blend well.

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Skillet Potatoes

Skillet Potatoes

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Ingredients:
cast iron skillet
olive oil
mandoline or a sharp knife
1 tsp. garlic powder
1 tbsp. Italian seasoning
salt & pepper to taste
1/4 cup of butter
tinfoil
Parmesan cheese for topping

Procedure:
Brush bottom and sides of a baking dish or cast iron skillet with olive oil. Using a mandoline or a sharp knife, slice potatoes crosswise into desired thickness. The thinner they are the crispier they will be. Arrange potato slices vertically and loosely in prepared dish or skillet. Sprinkle garlic and Italian seasoning on top of potatoes. Season with salt and pepper to taste. Dot potatoes with butter. Cover skillet or dish with foil and bake in a 375 degree F. oven for about 1 hour or until potatoes are tender. Remove foil, sprinkle with Parmesan cheese and bake for another 15 to 20 minutes or until crisp.

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Spiced Pumpkin Fudge!

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Spiced Pumpkin Fudge! Sorry, but could not resist posting!

Ingredients:
2 cups granulated sugar
1 cup packed brown sugar
2/3 cup evaporated milk
1/2 cup canned pumpkin
3/4 cup butter
2 teaspoons pumpkin pie spice
2 cups white chocolate chips, 12 ounce package
7 ounces marshmallow cream
1 cup chopped pecans
1 1/2 teaspoons vanilla

Directions:
Line 13 x 9-inch pan with foil. Combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice in a medium, heave-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234 to 240 (soft ball stage). Quickly stir in white chocolate, marshmallow cream, nuts and vanilla. Stir vigorously for 1 minute. Immediately pour into prepared pan.Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.

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Broccoli Quiche Recipe

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Broccoli Quiche Recipe

Ingredients:
frozen or homemade pie dough
10 ounces frozen chopped broccoli, cooked and well drained
2 ounces onion, chopped, about 1/3 cup
8 ounces of chopped mushrooms
8 ounces cheddar cheese, shredded
2 ounces onion, chopped, about 1/3 cup
6 eggs
1 cup heavy cream or milk
1 teaspoon salt
dash pepper

Directions:
Spread the pie dough unto the bottom and sides of a 9 inch pie plate.. Put the broccoli, onion, mushrooms and cheese in the bottom of the plate. Beat the eggs, then whisk in the cream or milk, salt and pepper. Pour evenly over the cheese. Bake at 350º F. for 35-45 minutes, until a knife

inserted in the center comes out clean. Let stand 10 minutes before cutting.

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Healthy Cookies

Healthy Cookies

ingredients:
1 cup (dry) oatmeal
2/3 cup toasted coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed or wheat germ
1/2 cup chocolate chips
1/3 cup honey
1 tsp. vanilla

Procedure:
Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Keep refrigerated for up to 1 week.

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Baked Mozzarella Chicken Rolls

Baked Mozzarella Chicken Rolls

Ingredients:
2 pounds of boneless skinless chicken breasts
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
½ cup part-skim ricotta cheese
beaten egg whites
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

instructions:
Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

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Banana Split Pizza

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Banana Split Pizza

Ingredients:
Crisco® Original Non-Stick Cooking Spray
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/2 cup sour cream
6 tablespoons lemon juice, divided
1 teaspoon vanilla extract
1/2 cup butter, plus 1 tbsp., softened, divided
1/4 cup firmly packed brown sugar
1 cup Pillsbury BEST® All Purpose Flour
3/4 cup chopped nuts, plus additional for garnish
3 medium bananas, sliced, divided
1 (8 ounce) can sliced pineapple, drained, halved
12 maraschino cherries, drained, patted dry
1 (1 ounce.) square semi-sweet chocolate

Procedure:
Heat oven to 375°F. Spray pizza pan or baking sheet lightly with non-stick cooking spray. Combine sweetened condensed milk, sour cream, 4 tablespoons lemon juice and vanilla in medium bowl; mix well. Chill.
Beat 1/2 cup butter and brown sugar until fluffy. Add flour and 3/4 cup nuts; mix well. Press dough into 12-inch circle on prepared pizza pan or baking sheet, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Arrange 2 sliced bananas on cooled crust. Spoon filling evenly over bananas. Dip remaining banana slices in remaining 2 tablespoons lemon juice; arrange on top along with pineapple, cherries and additional nuts. Melt chocolate with remaining 1 tablespoon butter in small saucepan over low heat; drizzle over pie. Chill thoroughly.

TIP: Crust and filling can be made in advance and held until ready to assemble. Cover crust and store at room temperature; store filling in refrigerator. Best if eaten the same day as assembled.

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Mango Quinoa Salad

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Mango Quinoa Salad

Ingredients:
1 can (15 ounce) Del Monte® Diced Mangos in Light Syrup
1 cup uncooked quinoa
1 cup diced red bell pepper
¾ cup pistachios or slivered almonds
¾ cup diced red onion
¾ cup chopped fresh cilantro
¼ cup fresh lemon juice
2 Tbsps. vegetable oil
1 Tbsp. grated lemon zest
salt, optional

Procedure:
Drain mangos, reserving syrup. Combine mango syrup and enough water to make 1 1/2 cups liquid in a medium saucepan; add quinoa and bring to a boil. Cover; reduce heat to low and simmer until tender and most of liquid is absorbed, about 12 to 15 minutes. Let stand 5 minutes, then fluff with a fork. Meanwhile, combine mango and remaining ingredients in a large bowl. Stir in the quinoa. Serve immediately or refrigerate up to 8 hours. Fluff salad with a fork before serving.

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Caramel Butter Pecan Bars

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Caramel Butter Pecan Bars
Oh...My...Gosh! These bars are so easy and so good! They just melt in your mouth and are just heavenly!

Ingredients:
2 cups all-purpose flour
1 cup packed brown sugar
3⁄4 cup cold butter
1 1⁄2 cups chopped pecans
1 (12 ounce) jar caramel ice cream topping, warmed
1 (11 1/2 ounce) package milk chocolate chips

Procedure:
Preheat oven to 350 degrees F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans. Bake at 350 degrees F. for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer. Cool for at least 6 hours at room temperature or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars. Enjoy.

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