Gingerbread Pancakes

3 1/2 C flour
3 Tbsp sugar
1 Tbsp baking powder
1 Tbsp ginger
1 1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/4 tsp ground cloves
6 Tbsp molasses
3 Tbsp vegetable oil
3 C buttermilk (or 3 Tbsp lemon juice added to milk)
3 eggs

Mix wet ingredients. Whisk together dry ingredients. Stir just combined. Place about 1/4 C batter on griddle.

Lemon Meringue Pie

1/3 C cornstarch
1/8 tsp salt
1 1/2 C sugar
Grated peel of 2 or 3 lemons
1 C lemon juice
4 eggs separated
1 Tbsp butter or margarine
1/4 tsp cream of tartar

(6 hours before serving)

1. Pie Crust
2. In saucepan stir cornstarch, salt, and 1 C sugar. Stir in 1 C water, lemon peel, and juice; cook over medium heat, stirring constantly, until lemon mixture is thickened and boils; remove from heat.
3. In small bowl with wire whisk, beat yolks; stir in small amount of hot mixture. Slowly pour yolk mixture back into lemon mixture, stirring rapidly to prevent lumping. Return to heat; cook, stirring constantly, until lemon filling is thickened. Do not boil. Stir in butter; pour into pie crust; cool 10 min.
4. Preheat oven to 400'. In small bowl, w/ mixer at high speed, beat egg whites and cream of tartar until soft peaks form. Gradually sprinkle in 1/2 C sugar. Whites should stand in stiff glossy peaks.
5. With spatula, spread meringue over filling to edge of crust. Swirl meringue with back of spoon. Bake 10 min. or till golden. Cool and refrigerate.
Prep time about 6 hours.

Peanut Butter Krispies

1 C sugar
1 C Karo syrup
1 lg. pkg chocolate chips
1 1/2 C peanut butter
6 C rice krispies (or Special K)

Dissolve sugar and karo syrup in a sauce pan on low heat.
Meanwhile, melt chocolate chips in double boiler over very low heat.
Put peanut butter into sugar mixture and stir till well mixed.
Put cereal in 9x13" pan. Pour PB mixture over cereal. Mix well. Flatten out. Spread chocolate chips over. Put in fridge to cool.

Soft Sugar Cookies

• 1 C butter, softened 

• 3/4 C sugar

• 2 eggs

• 1 tsp vanilla extract

• 1/2 tsp almond extract

• 2 C flour

• 1 tsp cream of tartar 

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1/4 tsp nutmeg

Frosting: 

• 1/4 C butter

• 3 C confectioner's sugar 

• 1 tsp almond extract 

• 2 Tbsp hot water

• Food coloring 

In mixer, cream butter and sugar until light and fluffy. Beat in the eggs, vanilla and almond extracts. 

Combine flour, cream of tartar, baking soda, salt, and nutmeg. Gradually add to creamed mixture. 

Drop by rounded teaspoonfuls 2 in. apart onto ungreased cookie sheets. Bake at 350 for 8-10 min. Cool on wire racks. 

For frosting, in a large mixing bowl, combine the butter, confectioner's sugar, almond extract, and enough water to achieve desired consistency. Tint with food coloring if desired. Frost cookies. 

Cornmeal Pancakes

1-1/3 cups all-purpose flour

2/3 cup cornmeal

2 tablespoons sugar

4 teaspoons baking powder

1 teaspoon salt

2 eggs

1-1/3 cups milk

1/4 cup canola oil

In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. 

Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup. Yield: 4 servings.

Apple Bread/Muffins

• 1. cooking spray
  2. 3 cups all-purpose flour
  3. 1 teaspoon baking soda
  4. 1 teaspoon salt
  5. 1 cup chopped walnuts (optional)
  6. 3 cups apples - peeled, cored, and chopped
     
  7. 
     Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
  8. Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
  9. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 
     Muffins- bake for about 20-25 min. 
     
• 
  

Chicken and Broccoli Alfredo Casserole

Chicken and Broccoli Alfredo Casserole
Ingredients:
2 1/2 cups uncooked pasta (not quite the entire box- I used shells, but any kind would work! Whole wheat works great too)
2 cups broccoli (fresh or frozen)
1 1/2 lbs chicken breasts, cooked and chopped into bite-size pieces
1 (16 oz) jar alfredo sauce
1/2 cup shredded Parmesan cheese
1 1/2 cups mozzarella cheese
1/2 teaspoon garlic salt
1/4 teaspoon dried basil
salt and pepper to taste
1/2 cup Panko bread crumbs
2 tablespoons butter, melted
1/4 cup shredded Parmesan cheese

Directions:
Preheat oven to 350 degrees.
Prepare pasta as directed on package. Remove from heat, drain water, and dump pasta in a large bowl.
If using fresh broccoli, cut into bite-size pieces and place in a microwaveable-safe bowl. Add 2-3 tablespoons of water and cover the bowl with plastic wrap. Microwave for 3-4 minutes or until it reaches your desired crunchiness. If using frozen broccoli, prepare according to directions on package. Once finished cooking, place broccoli in the bowl with the pasta.
Dump the chicken, alfredo sauce, 1/2 cup Parmesan cheese and mozzarella cheese into the bowl and mix with the pasta and broccoli. Season with garlic salt, basil, and salt and pepper.
Spray a 9x13" pan with non-stick cooking spray and dump pasta/chicken mixture inside.
In a small bowl, mix the bread crumbs, melted butter, and 1/4 cup Parmesan cheese together. Sprinkle over the top of the casserole.
Bake for 25-30 minutes or until the cheese is melted and the edges are bubbling.

Ricotta Stuffed Shells

• 1 (12 oz) package jumbo pasta shells
• 2 eggs, beaten
• 1 (15 oz) container low-fat ricotta cheese
• 1 (16 oz) low-fat cottage cheese
• 1 pound shredded mozzarella cheese, divided
• 8 ounces grated Parmesan cheese, divided
• 1 tablespoon Italian Seasoning
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 (28 ounce) jar pasta sauce
• 8 ounces sliced fresh mushrooms

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). 
2. 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. 
3. In a large bowl, mix eggs, ricotta, cottage cheese, half the mozzarella, half the Parmesan, Italian Seasoning, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish. 
4. In a medium bowl, stir together pasta sauce, mushrooms and reserved Parmesan. Pour over stuffed shells. Then sprinkle the rest of the mozzarella cheese on top.
5. Bake in preheated oven 45 to 60 minutes, until edges are bubbly.              

Peanut Butter Pie

•1 8oz pkg. of cream cheese

•3/4 cup confectioners sugar 

•3/4 cup peanut butter

•2 Tblsp milk

•8 oz cool whip 

•1 graham cracker or chocolate crust

1. In a small mixing bowl beat together cream cheese and sugar till light and fluffy.

2. Add peanut butter and milk. 

3. Beat till smooth. 

4. Fold in 1/2 of the cool whip. 

5. Put in crust. 

6. Chill 5 to 6 hours. 

7. Top with remaining cool whip. 

Blueberry Lemon Cream Cheese Muffins

2 1/2 cups flour 

3/4 cup sugar 

1 1/2 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon ground ginger 

1/2 teaspoon ground cinnamon 

1/2 cup milk 

2 eggs 

1/4 cup canola oil 

1 teaspoon vanilla extract 

1/2 cup ricotta cheese 

1 lemons ( zest and juice ) 

1 cup blueberries ( fresh or frozen ) 

to taste ginger root ( crystallized or candied - optional (I used a Baker's Cut from Trader Joe's.) ) 

8 ounces cream cheese ( for cream cheese "batter" ) 

1 cup sugar ( for cream cheese "batter" ) 

Directions

Preheat your oven to 375 degrees. Line a 12 cup muffin pan with muffin liners.

In a medium bowl, whisk together the dry ingredients- flour through the cinnamon. Set aside.

In a large bowl, whisk together all the wet ingredients- the milk through the lemon juice and zest. (Tip- Always zest the lemon before juicing it. To get the lemon to juice easier, microwave it for 10 seconds. Roll the warmed lemon with your hands on your counter and then cut in half. Hold the lemon halves cut side up as you squeeze out the juice to prevent the lemon seeds from getting into your bowl.)

Stir the flour mixture into the wet ingredients a little at a time. Mix until incorporated, but try not to over mix.

Fold in the blueberries.

Using an electric mixer, beat the cream cheese and sugar together until nice and creamy. Gently fold half of the cream cheese "batter" into the blueberry muffin batter.

Fill each muffin cup in your pan about 2/3 of the way full with your muffin/cream cheese swirled batter. Grab the remaining cream cheese batter and drop one tablespoon of it on top of each muffin. Using the back of a spoon, press the batter into and swirl it around the top of each muffin.

Sprinkle the tops of the muffins with the chopped crystallized or candied ginger and gently press them into the tops of the muffins with a spoon.

Bake for about 30 minutes at 375 degrees, turning your muffin tin once halfway through baking. The cream cheese tops of the muffins will get golden edges when done, but shouldn't be brown. A toothpick inserted in the middle of the muffins should come out clean when done.

Allow the muffins to cool in the pan for about 5 minutes and then transfer them to a wire rack to cool completely.

Store in an airtight container in the refrigerator.

Read more at http://www.myrecipemagic.com/recipe/recipedetail/blueberry-lemon-cream-cheese-muffins#60E0miQV8yTKyRjv.99

Cheesy Enchilada Casserole

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped or season with Onion powder or minced onion
2 1/2 cups salsa
1 can (15 ounces) black beans or red kidney beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional)
3/4 cup reduced-fat sour cream *Note: I used 1/2 cup
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. Yield: 8 servings.

Noodle Beed Casserole

Ingredients

• 1 lb lean ground beef
• ¼ teaspoon garlic salt
• salt and pepper to taste
• 1 (15 oz) can tomato sauce
• 1 (8 oz) package wide egg noodles, uncooked
• ¾ cup sour cream
• 1 cup small curd cottage cheese
• ½ cup green onions, finely diced
• 1 cup sharp cheddar cheese, shredded

Instructions

1. Preheat oven to 350 degrees.
2. Cook egg noodles following directions on packaging. Rinse noodles in cold water and drain.
3. While noodles are cooking, brown hamburger and add garlic salt and salt and pepper. Drain meat, then pour in tomato sauce and let simmer over low heat for 5 minutes.
4. In another bowl, mix sour cream, cottage cheese, and green onions together. Add salt and pepper if desired. Add sour cream mixture to meat in skillet and mix well.
5. Place noodle and meat mixture in a 9x13" baking pan sprayed with non-stick cooking spray and top with shredded cheese. Cook for 20-25 minutes.

S'mores Cookie Cups

Ingredients

• 1 cup graham cracker crumbs
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, at room temperature
• ½ cup light brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Herhsey's chocolate bars (24 chocolate pieces)

Instructions

1. Preheat the oven to 350 degrees F. In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt. Set aside. In another bowl, beat the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined. Drop rounded tablespoons of dough into a greased mini muffin tin. Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough. Bake for 6-8 minutes or until edges are just getting golden brown. Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie. Let cool completely. Once all cookies are cooled down, preheat broiler. Place cookies back on baking sheets and broil for 1-2 minutes, keeping a close eye on them so they don't burn. Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.

Honey Glazed Chicken

Honey-Glazed Grilled Chicken
Ingredients:
4-5 chicken breasts, thawed
8 oz Italian dressing (I used Wishbone Robusto Italian- my favorite!)
1/4 cup lime juice (fresh is best)
1/2 cup honey (you could use agave, but I am a honey lover)

Directions:
Mix the dressing, juice, and honey together in a bowl or Ziploc bag. Place chicken breasts in marinade and let sit in the fridge for 5-8 hours (the longer, the better!). Grill over medium high heat about 6-7 minutes on each side (or until no longer pink in the middle). Or bake in the oven. Serve over rice. 

Baked Pancakes

Baked Pancakes

Ingredients:

1 1/2 cups milk

1/4 cup (1/2 stick) butter, melted

2 eggs

2 tablespoons sugar

2 cups all-purpose flour

3 teaspoons baking powder

1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees. Spray a 9x13" baking pan with non-stick cooking spray.

In a large bowl, mix together the milk, butter, and eggs. Mix in the remaining ingredients. Pour batter into the baking pan.

Cook for 25-30 minutes, remove from oven. Let cool for 5 minutes, then cut into squares and serve.

(If freezing, follow directions above recipe.)