Hot Fudge Sauce

What more can I say but DELICIOUS!! So easy and so good. No reason to buy hot fudge anymore when you can make it easily and cheaply at home! We served this at Asher's blessing dinner with brownies and ice cream and everyone thought is was awesome! Have I convinced you to try it yet?!

1 (14 ounce) can sweetened condensed milk
4 (1 ounce) squares semisweet chocolate
2 tablespoons butter (no substitutes)
1 teaspoon vanilla extract

In a heavy saucepan, combine the milk, chocolate and butter. Cook and stir over medium-low heat until chocolate is melted. Remove from the heat; stir in vanilla.

White Chili with Chicken

I love Chili especially during the cold winter months. This recipe is a great spin on regular chili plus you can easily double and freeze half of it.












3 Tbsp. oil
1 large onion, chopped ( I usually only use a half)
2 tsp. chili powder
1 1/2 tsp. cumin
1 tsp. oregano
2 garlic cloves, minced
2 cans white kidney beans or navy beans (I used one of each), drained and rinsed
3-4 cups diced cooked chicken (I used rotisserie chicken)
1 cup frozen corn
1 can (7 oz.) diced green chilies
2 cups chicken broth
1/4 tsp. salt
2 tbsp. butter, softened
1 1/2 Tbsp. flour
Pepper to taste
Grated Cheese for topping

Warm oil in large saucepan over medium heat. Saute onion for about 7 min. stirring often. Stir in chili powder, cumin, oregano, and garlic and saute for another min. Stir in beans, chicken, corn, green chilies, chicken broth and salt. Bring mixture to gentle simmer and allow to simmer uncovered for 10 min. In small bowl, blend butter and flour. Add flour mixture to chili and stir until it thickens, about 5 minutes. Add pepper to taste. If you like you can add more broth to thin or a little cream to thicken it. Serve chili hot, with cheese, if desired.

Sour Dough Waffles with Strawberries and Whipped Topping

These are so yummy! You gotta try them! This is another recipe from one of my favorite food storage sites everydayfoodstorage.net.

Step 1: Make the Sourdough Starter (AT LEAST 12 HOURS AHEAD OF TIME)
In a large glass, plastic or ceramic bowl, combine:

2 c. white flour (I used 1/2 c. wheat flour and the rest white)

1 c. milk (3 T. Powdered Milk + 1 C. Water)

1 c. plain yogurt (not vanilla) with active cultures

Mix until smooth with a plastic or wooden spoon or whisk. Never use metal utensils with sourdough. (It will leach the metal, ruining the batter and the bowl!) Cover the bowl with a cloth and put it in a warm place in your house. If you check on it after several hours, you should see it getting bubbly and producing a pleasant yeasty smell. The longer it sits, the better the finished product will taste and smell.

Step 2: Make the Waffles
Turn on your waffle iron, then stir down the starter and add:

2 eggs (2 T. Dehydrated Eggs + 1/4 C. Water)

2 tablespoons sugar1 teaspoon salt

¼ c. vegetable oil
Mix until completely smooth.

When the waffle iron is ready, add: 1 teaspoon baking soda

Combine thoroughly and use immediately. Top with your favorite syrup, jam or jelly. I topped ours with sliced strawberries (with a little added sugar) and whipped topping. Makes a great dessert too. Try it with a scoop of vanilla ice cream, chocolate syrup and whipped cream. Bon appetite!
BTW, the batter does not keep well, not even for a few hours in the refrigerator. If you have more than you need, make up the waffles and freeze the finished product. Or invite some friends and/or family to come join in the feast.

The BEST Crescent recipe around!

That is what the girl I got this recipe called these but I don't know if I would call them crescents except for their shape. I would definitely put them in the same category as an AWESOME dinner roll though.

Mix together
4 Tbsp. yeast
1/2 cup + 2 Tbsp. warm water
Allow to sit for 10 min.

Mix
6 eggs
1 cup oil
1 cup sugar
2 cups warm milk (Warm milk in the microwave only until warm NOT scalding)

Add mixture to the yeast mixture. Mix all together until combined.

10 -11 cups flour (until dough is no longer sticky)
2 Tbsp. salt

Add flour one cup at a time until combined together. Continue to mix/knead for 5 min. on med-high speed. Transfer to greased bowl and allow to raise 2-3 hours or until double in size.

Separate dough into 6 even balls. Roll out each ball until the size of a dinner plate on a lightly floured surface. Cut into 8 pizza wedge slices. With each wedge, roll downward wrapping the wider side down to the smaller point to make a crescent shape. Place 3 rolls across and 8 down on lightly oiled cookie sheet.

Allow to to rise again until doubled (about 15 min.) While rising on top of oven, preheat oven to 400 degrees. Bake one sheet at a time. Bake 6 min. on bottom rack and then 5 min. on middle rack until light golden brown. Double check bottoms to make sure they are golden brown so they are not doughy in the middle. Once perfectly golden brown, brush tops with melted butter once removed.

Chicken and Sausage with Bowties

1 package farfalle pasta (or any pasta you have one hand)

2 skinless, boneless chicken breasts

1 lb. Italian sausage

1 tbsp. olive oil

2 cloves garlic

1 can crushed tomatoes

1/2 cup chicken broth

2 tbsp fresh basil, chopped

1 tsp. dried rosemary

salt and pepper to taste

If you like a little more kick to it you can add red pepper flakes

Cook pasta in boiling water for 8-10 min. Wash chicken breasts and cut into large size pieces. In large skillet over medium low heat, put oil and garlic and saute for 1 min. Add chicken and sausage to skillet and brown both. Add tomatoes and broth. Bring to boil and let simmer for 20 min. Season sauce with basil, rosemary and salt and pepper. Add drained pasta to skillet. Toss and serve.

Chicken Lo Mein

This is one of my husbands favorite meals. I have tried other Asian dishes with a million ingredients and he still loves this one the most which is good for me because it is the easiest to make!

1/2 lb spaghetti, cooked according to package directions

1/4 cup Asian Toasted Sesame Dressing

1 lb. chicken breasts, cut into strips

2 cloves garlic, minced

1 pkg. frozen bell peppers and onion strips, thawed and drained (I have used fresh as well...both work fine)

1/2 cup chicken broth

1 tbsp. peanut butter

1/4 cup soy sauce

2 tbsp. cilantro (we used parsley because my husband isn't a huge cilantro fan, they are usually pretty interchangeable)

2 tbsp. cocktail peanuts, chopped

While spaghetti is cooking, heat dressing in skillet over medium-high heat. Add chicken and garlic. Stir-fry for 3 min or until chicken is no longer pink. Add peppers, onions, broth and peanut butter. Stir fry an additional 3-4 min. or until chicken is cooked through. Drain spaghetti and add to chicken mixture. Mix well. Spoon onto platter; sprinkle with cilantro or parsley and peanuts.

Easy Stromboli

I have to say that this meal is not my most favorite meal although still very good. However, I am including it because it is SOO easy and you can switch it up a millions different ways to fit whatever might be in your fridge! Here is how I made it...








1 pizza crust (this can be done several different ways...canned, frozen or home-made)
1/4 cup grated Parmesan cheese
1 cup mozzarella cheese (you can use other cheese like Swiss, cheddar, jack or provolone)
1/4 cup chopped greeen or red pepper (you can use other veggies like broccoli, onion, corn, etc)
1 pkg. variety pack Ham and Turkey (you can also use just one or the other, or pepperoni, chicken, sausage or any other leftover meat you may have)

Preheat oven to 425 degrees. Roll out pizza crust on lightly greased baking sheet. Pat out dough to form a 15x10 inch rectangle. Sprinkle with Parmesan. Layer remaining ingredients down center of dough. Fold dough in half over filling. Pinch edges together to seal. Make small cuts in top of dough to vent. Bake 12 min or until golden brown. Cool slightly before cutting to serve. Great served with a salad.

Rocky Road Pizza

This was soo yummy! It was gobbled up at the family reunion with rave reviews! Plus it is soo easy!







1 roll of pre-made chocolate chip cookie dough (you can use home-made)
1 cup miniature marshmallows
1/2 cup salted peanuts
1/2 cup semi sweet chocolate chips
1/3 cup caramal topping

Heat oven to 350 degrees. Grease 12 inch pizza pan. In pan break up cookie dough and press evenly in bottom of pan (flouring your fingers may help). Bake 12-17 min or until light golden brown.

Sprinkle marshmallows, peanuts, and chips evenly over crust. Drizzle with caramel. Bake 8-10 min longer or until topping is melted. Cool completely. Cut into wedges.

You can also experiment with different toppings.

Hopi Corn Stew

This was a surprise for me because I don't usually like ground beef in stew. However, I do love Hominy so
maybe that is why this soup has now become a favorite. It is so tasty. This recipe will most likely be more then your family can eat so you can either freeze it, eat it for leftovers or just cut the recipe in half. But when it freezes so well, why would you do that? :)

3 lbs. ground beef

2 large onions, diced

2 tbsp. Chili powder

7-10 potatoes, diced

1 lb. carrots, diced

3 cans hominy (I used 2 cans white and 1 can yellow)

3 cans peeled tomatoes with liquid, chopped

2 can chopped green chilies

3 cups beef broth

1/2 tsp. salt (or to taste)

1/2 tsp. black pepper (or to taste...my family likes pepper so we use more)

Cook ground beef in large pot until brown; stir in onions and saute until soft and translucent. Add Chili powder. Cook for about 2 min. Add carrots, hominy, tomatoes and chilies. Pour in beef broth. Season with salt and pepper. Reduce heat and simmer for 1 1/2 hours. Add potatoes and cook another 1/2 hour or until potatoes and carrots are tender.

Beef Wellingtons

This is a fancy meal that is sure to please! My husband said he would willingly pay $20+ for this meal because it was soo good and it was easy too. It is a little pricey but considering you WOULD pay $20+ dollars for this meal if you were to eat out, it is well worth it!

1 lbs. fresh mushrooms, chopped
1 clove garlic, chopped
1/2 cup onion, chopped
1/2 cup dry sherry (or I used 1/4 cup orange juice with 1/2 tsp. vanilla)
1/4 cup butter
1/4 cup parsley
6 (8oz.) Beef fillets (I used fillet Mignon, but you can use a cheaper cut)
salt and pepper
1 (17.5 oz) pkg. frozen puff pastry, thawed

Preheat oven to 425 degrees. In a large skillet over medium heat, combine the mushrooms, garlic, onion, orange juice, vanilla, butter and parsley and saute until the liquid is absorbed and the mixture resembles a paste. Set aside in a small bowl.

Salt and pepper liberally both sides of fillets. In a hot pan, sear both sides of meat, about 2 minutes on both sides.

Roll out puff pastry thin enough to wrap around the 6 fillets. Cut into 6 equal sections. Place one fillet in center of pastry. Top with 1/6 of the paste. Wrap up pastry around the fillet and push ends together on the top. You can use egg yolk wash on the pastry but I did not and you don't have to. Place wrapped steaks on a cooling rack and then on a cookie sheet. (The cooling rack is to keep the wellington out of the juices keeping the pastry from getting soggy.) Cook for 25 minutes. This will cook the steaks to medium. Let rest of 5 minutes before serving. If you like them more done, then place foil loosely over them and let sit for another 10 min. We served with mashed potatoes and carrots.

Fresh Cherry Crisp

I was craving a recipe with fresh cherries and since it was Sunday and I couldn't go to the store I made this one because I already had all the ingredients on hand. I am not a huge fan of crisps to begin with but this was very good. I loved the fresh cherries in it. And it was awesome with the vanilla ice cream.

4-5 cups fresh cherries, pitted (we use a dowel to pit our cherries and it works great)

1 1/4 cups white sugar

4 tbsp. flour

1 1/2 cups flour

1 cup old fashioned oats

1 cup brown sugar

1 cup butter

Preheat oven to 375 degrees. In a 9x13 pan, combine cherries, 1 1/4 c. sugar and 4 tbsp. flour. In a medium bowl, combine 1 1/2 cups flour, oats and brown sugar. Cut in butter until crumbly. Sprinkle over cherries. Bake in preheated oven for 45 minutes until topping is golden brown. Serve with vanilla ice cream!

Moroccan Spiced Chicken and Rice

This was actually quite good with a slightly different flavor but in a good way. The raisins were actually not as weird as they might seem. This is also a cheap meal to make.

6 cups cooked white or brown rice (that is two cups dry rice with 4 cups water)
1 Tbsp. Cumin
1 1/2 tsp. salt
1 tsp. ground pepper
1 1/2 tsp. paprika
6 chicken thighs, skin removed
2 Tbsp. olive oil
3 cloves garlic, finely chopped (or I just grate mine)
1 can (12 fl. oz.) evaporated milk
1 can (14.5 oz.) diced tomatoes, drained
2/3 cup raisins
3 tbsp. lemon juice
1/2 cup toasted slivered almonds (optional)

Preheat oven to 375 degrees. Grease 13x9 baking dish.
Combine cumin, salt, pepper and paprika in small bowl. Sprinkle about half of the seasoning over the chicken (both sides).

Heat olive oil and garlic over medium-high heat in large skillet. Brown chicken a couple of minutes on both sides.

Meanwhile, combine cooked rice, milk, tomatoes, raisins, lemon juice and remaining spice blend in pan. Place thighs on the rice mixture. Bake 40 min. or until Chicken is no longer pink in center. Sprinkle with almonds before serving.

Tip: Boneless chicken thighs can also be used. Reduce baking time by 10-15 min.

BuckEye Cake

This recipe made it to my husbands list of top 5 desserts and he said maybe even top two! This is pretty good considering I make at least 3 new dessert recipes each month. This recipe is done in a couple of steps but it is so worth it. It is very rich (even for me and I love rich desserts). You can either serve it in very small slices and savor every bite or you can serve it with whipped cream or ice cream. It also tastes best the next day but same day is great too!


CAKE
2 large eggs
1 1/4 cups granulated sugar
3/4 cup all-purpose flour
6 tablespoons unsalted butter, melted
3 packets (1 oz. each) NESTLÉ TOLLHOUSE CHOCO BAKE Pre-melted Unsweetened Chocolate Flavor
1/2 teaspoon vanilla extract
1/8 teaspoon salt
PEANUT BUTTER LAYER
3/4 cup creamy peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup powdered sugar
GANACHE
1 cup heavy whipping cream
2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels

1/3 cup Peanut Butter & Milk Chocolate Swirls (or you can just mix PB chips with chocolate chips)

PREHEAT oven to 350º F. Grease 9-inch-round cake pan. Line bottom of pan with parchment paper; grease.

FOR CAKE: COMBINE eggs and sugar in large bowl. Stir in flour, melted butter, Choco Bake, vanilla extract and salt until smooth. Pour into prepared pan. BAKE for 25 minutes or until a wooden pick inserted in the middle comes out clean. Cool on wire rack for 5 minutes. Run knife around edge of cake; cool for an additional 10 minutes. Invert cake onto serving platter. Remove pan and parchment; cool completely.

FOR PEANUT BUTTER LAYER: BEAT peanut butter, butter and vanilla extract in medium mixer bowl until combined. Gradually beat in powdered sugar. Spread mixture on cake. Refrigerate for 30 minutes.

FOR GANACHE: HEAT cream in small saucepan to boiling; remove from heat. Add semi-sweet morsels; let stand 5 minutes. Stir; refrigerate for 30 minutes or until mixture is spreadable. Spread chocolate on top and sides of cake.

MELT peanut butter & milk chocolate morsels in resealable plastic bag on MEDIUM-HIGH (70%) power for 30 seconds. Knead bag to mix. If necessary, microwave at additional 10- to 15-second intervals until melted. Cut a small hole from corner of bag; squeeze to drizzle over cake. Store in refrigerator. Let stand for 30 minutes before serving.

Three Cheese Loaf

This was soo good. The whole family loved it! We served it with spaghetti and meatballs.

Rhodes Bread loaf, thawed (or any home-made recipe after one rise)
8 oz. Swiss Cheese
1/2 cup Parmesan Cheese
8 0z. Cheddar Cheese
1 Tbsp. pepper
2 Tbsp. butter, softened

Once the bread has thawed or risen then roll it out into a 19x15 square. Brush butter onto dough. Mix all the cheeses and pepper together and sprinkle on loaf. Roll it up and place on greased pan (you may have to set it on the pan diagonally). Cut 3-4 slits in the bread diagonally 1/4 inch through. Let rise for another 30-45 min. Bake for 30-35 min. in a 350 degree oven. Let rest for about 5 min. before slicing. ENJOY!

Pesto-Presto Chicken with Garlic Baby Pasta

Pesto-Presto Chicken

(Courtesy of Rachael Ray)

So yummy and easy. And if you use a low-fat cheese (laughing-cow) then healthy too!

A home-made pesto or "Classico" jarred pesto (that is my favorite pre-made version)
1 block soft garlic and herb cheese (such as Boursin or The Laughing Cow)
1/2 cup grated Parmesan Cheese
Extra Virgin Olive Oil
Salt and Pepper
4-6 boneless skinless chicken breasts
2 large tomatoes, thinly sliced

Preheat oven to 450 degrees.
Pound out the chicken so that they are easy to fill and roll. (I do this in a freezer bag with the bottom of a pan or a meat mallet.) Season both sides of the chicken with salt and pepper. Divide the pesto between the chicken. Divide the herb-cheese between the chicken (may or may not use all the cheese depending on how much you want in each chicken breast and how big the breasts are). Roll the breast and place seam side down in a baking sheet. Shingle three slices of tomato over each breast. Season with more salt and pepper. Drizzle with EVOO and sprinkle with Parmesan.

Bake the chicken for 20-25 min. or until light golden brown. Served with Garlic and Cheese Orzo and asparagus sauteed with garlic, butter and EVOO.

Garlic and Cheese Baby Pasta
1/2 lb. Acini de pepe pasta or orzo
4 tbsp. butter
3-4 cloves garlic
1/4 - 1/2 cup grated Parmesan
Parsley to taste
Black pepper to taste
Cook pasta according to directions on package.
When pasta is ready, cook butter and garlic over medium heat about one min. Add cooked pasta, cheese and parsley. Serve with Pesto-Presto Chicken.

Nacho Bread Pizzas

I love this recipe because it is meat-less! I am always looking for some alternative recipes that are a little healthier and CHEAP! This meal is made with black beans which are pakced full of protein (plus their cheap), has lots of veggies which are healthy, and is so quick. It is full of flavor so you don't miss the meat.





1 loaf french or Italian bread
1 tbsp. extra-virgin olive oil
2 cloves garlic
1 jalapeno, seeded and chopped
2 cans black beans
2 tsp. hot sauce (less if you don't like it spicy)
2 tsp. chili powder
2 1/2 tsp. ground cumin
salt and pepper
1 cup prepared salsa
2-3 cups shredded cheddar, Monterey Jack or pepper jack
1 heart romaine or 1/2 iceberg head, shredded
1/2 cup olives, green or black
1/4 cup red onion or scallions
2 tomatoes, seeded and diced
sour cream, if desired

Split bread lengthwise and then in half, across, making 4 boats. Preheat oven to 350 degree. Heat small nonstick skillet over medium heat. Add EVOO, garlic and hot pepper. Drain beans. Add beans to the pan. Smash beans slightly in pan just using back of heavy cooking spoon. Season beans with hot sauce, chili powder, cumin, salt and pepper. When the beans are heated through, spread them evenly across all the bread. Top with salsa and liberally sprinkle with cheese. Melt cheese in oven until it begins to brown.

Top Nacho Bread Pizzas with lettuce, olives, onions and tomatoes and serve. You can pick it up with your hands or use a fork.

Chicken Pesto Pizza

1 loaf (about 1 lb.) frozen bread dough, thawed (I actually used Pillsbury Pizza Dough in the can for this because I wanted a thinner crust pizza)
1 egg white, lightly beaten
1/2 lb. chicken breast cut into bite-size pieces
1 small onion, sliced (smaller if you want to hide it from your kids)
1 small sweet yellow (or green, to save money) pepper, julienned
1/4 tsp. lemon-pepper seasoning (or lemon juice with some pepper)
1 tbsp. olive oil
1/4 cup prepared pesto (I prefer the Classico brand in a jar...or you can make it home-made)
3 tomatoes, thinly sliced
3/4 cup mozzarella cheese (or a little more)

Spread dough on ungreased pan (rectangular or circular). Prick dough with a fork. Brush with egg white. Bake at 400 degrees for 10 min. or until just starting to brown.
In large skillet, saute chicken, onion, pepper, lemon-pepper seasoning in oil until chicken is no longer pink.
Spread pesto over crust. Top with chicken mixture, cheese and tomatoes. Bake 12-15 min. longer or until cheese is melted and crust is lightly browned.

Chili's Bar and Grill Southwest Egg Rolls
This recipe is the recipe for the Southwest Egg Rolls that you can get from Chili's on the appetizer menu. I usually get them for dinner because they are so filling especially if you eat them with a dinner salad. The recipe seems a little long but it is totally worth it!

4 chicken breast fillet
4 tablespoon vegetable oil
8 tablespoons minced red bell pepper
8 tablespoons minced green onion
1 1/3 cup frozen corn
1 cup canned black beans, rinsed and drained
8 tablespoons frozen spinach, thawed and drained
8 tablespoons diced, canned jalapeno peppers
2 tablespoons minced fresh parsley
2 teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
4 dashes cayenne pepper
6 cups shredded Monterrey Jack cheese
20 egg roll wrappers
Avocado-ranch dipping sauce
1 cup smashed, fresh avocado (about 2 avocados)
1 cup mayonnaise
1 cup sour cream
4 tablespoons buttermilk
6 teaspoons white vinegar
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
4 dashes dried dill weed
4 dashes garlic powder
4 dashes pepper
Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools.
Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture.Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, and then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five egg rolls. Arrange the egg rolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best.
While the egg rolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry the egg rolls in the hot oil until golden brown. Remove to paper towels or a rack to drain. Garnish with the dipping sauce, chopped tomato and onion.

Cookies and Cream Freeze
(courtesy of Kraftfoods.com)


4 squares BAKER'S Semi-Sweet Baking Chocolate
14 OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened (I used Neufchatel)
1/4 cup sugar
1/2 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
MELT chocolate as directed on package; set aside until ready to use. Line 8-1/2x4-1/2-inch loaf pan with foil, with ends of foil extending over sides of pan. Arrange 8 of the cookies evenly on bottom of pan. Crumble remaining 6 cookies; set aside.
BEAT cream cheese, sugar and vanilla in medium bowl with electric mixer until well blended. Stir in whipped topping. Remove about 1-1/2 cups of the cream cheese mixture; place in medium bowl. Stir in melted chocolate.
SPREAD remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies. Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture. Cover. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving; invert onto serving plate. Peel off foil; let stand at room temperature to soften slightly before cutting to serve.

Creamy Layered Fruit Sensation

Such a great dessert for the summer! AND So DELISH!


Prep Time: 25 min
Total Time: 2 hr 25 min
Makes: 16 servings, 1/2 cup each

1 pkg. (9 oz.) angel food cake, cut into cubes
3 Tbsp. orange juice
1/4 tsp. almond extract
2-1/2 cups cold fat-free milk
2 pkg. (4-serving size each) Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/2 cups thawed Whipped Topping, divided
2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

PLACE cake cubes in large bowl. Mix orange juice and extract. Drizzle over cake; toss to coat.

POUR milk into another large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

RESERVE a few berries for garnish; set aside. Place half of the cake cubes in 2-qt. glass serving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Cover with plastic wrap. Refrigerate at least 2 hours. Top with remaining 1/2 cup whipped topping and reserved berries just before serving. Store leftovers in refrigerator.

The ingredients in this recipe can all be changed with regular, fat-free, lite or sugar-free ingredients! Enjoy!

The Best Alfredo Recipe EVER!

If you like Olive Garden Alfredo sauce, you will LOVE LOVE LOVE this recipe! And it is soo easy!

1 (16 ounce) package mostaccioli or Fettuccine

1 cup heavy cream
1/2 cup butter
1/2 cup grated Parmesan cheese
1 cup chopped fresh parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

**You can add chicken as well.

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.
Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately. The sauce will thicken as it sits.

HINTS: I use high-quality ingredients for this recipe because it will just come out better. I have used packaged Parmesan as well as dried parsley which work but they just don't get quite the same result. Use high quality Parmesan as well as fresh parsley for best results. Also, if you want an even creamier, heavier sauce you just add more Parmesan.

Easy Cheddar Biscuits

These biscuits are so easy and SOO GOOD you can't stop eating them. I actually doubled my recipe and froze half of them. The frozen ones were just as good!

Prep Time: 10 min
Total Time: 22 min
Makes: 9 servings, one biscuit and about 2-1/2 tsp...

1 cup flour
2 tsp. Baking Powder
1/4 tsp. cream of tartar
1/4 tsp. sugar
1/4 tsp. salt
1/4 cup (1/2 stick) cold butter, cut up
1 cup Shredded Cheddar Cheese
1/3 cup milk
1/2 cup (1/2 of 8-oz. tub) Chive & Onion Cream Cheese Spread

PREHEAT oven to 450ºF. Mix flour, baking powder, cream of tartar, sugar and salt in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir in Cheddar cheese. Add milk; stir until mixture forms soft dough.
PLACE on lightly floured surface; knead eight to 10 times or until smooth. Pat out dough into 6-inch square. Cut into nine squares. Place on ungreased baking sheet.
BAKE 10 to 12 min. or until golden brown. Spread each split warm biscuit with 2-1/2 tsp. of the cream cheese spread.

Black Forest Cake

I have made this dessert for a couple of large Holiday parties and everyone who ate it said they loved it! And it looks pretty too!

Prep Time: 20 min
Total Time: 4 hr
Makes: 16 servings, one slice each

1 pkg. (2-layer size) devil's food cake mix
1 cup boiling water
1 pkg. (4-serving size) JELL-O Cherry Flavor Gelatin
1/4 cup cold water
2/3 cup Sour Cream
2/3 cup powdered sugar
1 tub (8 oz.) French Vanilla COOL WHIP, thawed (If you can't find French Vanilla you can add a little vanilla flavoring to the regular kind)
1/3 cup drained maraschino cherries, divided (I love the ones that you get a Costco)
1 square BAKER'S Semi-Sweet Chocolate, melted

PREPARE and bake cake mix in two 8- or 9-inch round layers as directed on package. Run knife or metal spatula around sides of pans to loosen cakes. Cool in pans 15 min.
STIR boiling water into dry gelatin mix at least 2 min. until completely dissolved. Add cold water. Pierce cakes with large fork at 1/2-inch intervals. Carefully pour half of the gelatin mixture over each cake layer. Refrigerate at least 3 hours.
MIX sour cream and powdered sugar; gently stir in whipped topping. Dip one cake pan in warm water 10 sec.; unmold onto serving plate. Spread with 1 cup of the whipped topping mixture. Reserve a few cherries for garnish. Chop remaining cherries; sprinkle over frosted layer. Unmold second cake layer; carefully place on cake layer on plate. Frost top and side of cake with remaining whipped topping mixture. Drizzle with melted chocolate. Garnish with reserved cherries. Store in refrigerator.

Easy Italian Stew

Prep Time: 5 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

2 Tbsp. Zesty Italian Dressing
1 lb. bulk Italian sausage
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables (white onions and sliced green, red and yellow peppers) 1 can (15 oz.) cannellini beans, drained, rinsed
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1 cup elbow macaroni, uncooked
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Red Pepper to taste (if you like a little spiciness)

HEAT dressing in large saucepan on medium heat. Add sausage; cook 8 to 10 min. or until done, stirring occasionally to break sausage into small pieces.
ADD broth, stir-fry vegetables, beans and tomatoes; bring to boil. Stir in macaroni; simmer on medium heat 8 to 10 min. or until macaroni is tender, stirring occasionally.
SERVE topped with cheese. Serve with crackers, rolls, biscuits or by itself.

Apricot Upside Down Cake

This is another recipe using Apricots that was SO YUMMY...once again, I don't even like Apricots but this recipe is very good!




Prep Time: 15 min
Total Time: 50 min
Makes: 12 servings

1 cup all-purpose baking mix
1/3 cup granulated sugar
2/3 cup Sour Cream
1 egg
2 Tbsp. water
1/8 tsp. almond extract
6 Tbsp. butter
1/2 cup firmly packed brown sugar
1 lb. apricots (about 7 medium apricots), pitted, cut into 1/2-inch-thick slices
2 Tbsp. Sliced Almonds (optional...I made one with and one without and they were both good)

PREHEAT oven to 350°F. Place baking mix, granulated sugar, sour cream, egg, water and extract in large bowl. Beat with electric mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min.; set aside.
MELT butter in small saucepan on medium heat. Add brown sugar; cook 1 min. or until completely dissolved, stirring constantly. Pour into 9-inch round cake pan. Top with apricot slices; sprinkle with almonds. Cover with batter.
BAKE 30 to 35 min. or until toothpick inserted in center comes out clean. Immediately run knife or metal spatula around rim of pan to loosen cake; invert onto serving plate. Cool completely.

Apricot Crumble Pie

I don't even really like Apricots but I loved this pie...


Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 10 servings W

2-1/4 lb. apricots, peeled, sliced (about 6 cups)
3/4 cup granulated sugar
1/4 cup MINUTE Tapioca
1/2 cup flour
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) cold butter or margarine, cut up
1/2 pkg. (15 oz.) ready-to-use refrigerated pie crusts (1 crust)

PREHEAT oven to 400°F. Toss apricots with granulated sugar and tapioca. Let stand 15 min. Mix flour and brown sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs; set aside.

PREPARE pie crust as directed on package for unfilled 1-crust pie, using 9-inch pie plate. Fill with apricot mixture; top with crumb mixture.

BAKE 45 to 50 min. or until juices form bubbles that burst slowly. Cool.

Chewy Choco-nut Triangles

If you love peanut butter you will LOVE these...

Prep Time: 20 min
Total Time: 45 min
Makes: 32 servings, one triangle each

3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups firmly packed light brown sugar
2 eggs
1-1/2 cups flour
1 tsp. Baking Powder
1 pkg. (6 squares) BAKER'S White Chocolate, divided
1 cup Salted Peanuts, coarsely chopped
1 square BAKER'S Semi-Sweet Chocolate

PREHEAT oven to 350°F. Line 13x9-inch baking pan with foil or parchment paper, with ends extending over sides of pan. Spray with cooking spray; set aside. Beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Blend in eggs, flour and baking powder. Chop five squares of the white chocolate; stir into batter with peanuts. Spread into prepared pan.
BAKE 20 to 25 min. or until toothpick inserted in center comes out clean. Cool in pan.
MICROWAVE remaining square of white chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Melt semi-sweet chocolate in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Drizzle over baked rectangle. Lift from pan, using foil handles. Cut into triangles.

Chicken Nacho Bake

Prep Time: 10 min
Total Time: 40 min
Makes: 4 servings

4 small boneless skinless chicken breast halves (1 lb.)
1/2 cup favorite Salsa
1/4 cup Sour Cream
1/2 cup crushed tortilla chips
1/2 cup Mexican Style Finely Shredded Four Cheese

PREHEAT oven to 400ºF. Place chicken on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.
TOP each chicken breast evenly with salsa, sour cream and tortilla chips.
BAKE 20 min. Remove from oven; sprinkle with cheese. Bake an additional 10 min. or until chicken is cooked through (165ºF).