White Chicken Green Chili Enchiladas (YUM!)

I have a "White Chicken Salsa Enchilada" recipe posted too and it's a toss up between the two. They're both very good.

Ingredients:
~ 2 c. cooked & cubed chicken
~ 2 cans cream o' chicken
~ 1 can green chilies
~ 1 c. sour cream
~ 2 c. Mexican shredded cheese (or cheddar)
~ garlic, salt & pepper
~ 1 dozen white corn tortillas

Directions:
Mix all ingredients. Spray 13x9 with cooking spray and cover with small amount of sauce so tortillas won't stick. Warm tortillas in microwave until pliable. Fill, roll and place in baking dish. Add a little milk to remaining filling and spread on top of filled tortillas. Top with additional cheese. Bake at 350 degrees, uncovered, for 30 minutes.

Option #2: I didn't have chicken one night and added about a cup of salsa instead. It turned out FANTASTIC and you couldn't even tell!!

Recipe from: my sister, Tricia

Heaven in a "bowl" appetizers/dip

These are SO good! You can use the filling by itself as a dip with crackers and it's amazing too!


Ingredients:
~ 1/2 lb sausage, cooked
~ 2 green onions
~ 1/2 each red & green peppers
~ 1 c. cheddar cheese
~ 1/4 c. ranch dressing
~ won ton wrappers (round if you can find them) YOU CAN MAKE AS A DIP W/OUT WON TONS

Directions:
~ Press won ton wrappers down muffin tins and bake for 5 minutes at 350 degrees. Mix all other ingredients together, fill baked wrappers and bake 5-7 min. more. Serve immediately. (If you can't find round won ton wrappers, fold in wrappers in half by opposite points, making a triangle, and round off the pointed ends.) IF MAKING DIP, MIX ALL INGREDIENTS & WARM IN MICROWAVE. Serve warm with chips, crackers or bread pieces.

Recipe from: mom

Easy Chicken Roll-ups (yummy! Guys love 'em!!)

I had these first when my mother-in-law made them for her fam. Her kids have all started making the recipe regularly, with minor variations. While they're not exactly diet friendly, they're very good! Here's the recipe as we like it. (The simple gravy is a MUST, but the pic. just shows the chicken roll-ups before serving w/ gravy). All the men in my life :) love 'em!! Definitely a guy pleaser!



Ingredients:
~1 8 oz cream cheese
~2 cups cooked and shredded/cubed chicken or turkey
~3 Tbsp butter, softened
~green or regular onions, diced (optional)
salt & pepper to taste
~2 packages refrigerated crescent rolls
~1 recipe quick chicken gravy (see recipe under label "sauces & gravies")

Directions:
Combine all ingredients except crescent rolls. Open and separate crescent rolls. Put about a tablespoon or a little more filling onto rolls and roll up, tucking and pinching all edges so filling doesn't ooze out while cooking. Place on a cookie sheet and bake at 350 degrees for 20-25 minutes. Ladle hot chicken gravy over the top. I HIGHLY recommend using my quick chicken gravy recipe!!!! 2 ingredients and about 30 seconds to make. VERY GOOD!

Recipe by: mom-in-law, Dot

Fantastic ( 3 ingredient!) Italian Grilled Steaks

Make skewers too!!







Skewer steak cubes with any of the following... Peppers, Onions, Pineapple, Zucchini, Squash, Red or White Onions, and Grape Tomatoes




Ingredients:
~ Steaks (Any, but the nicer the cut the better, of course!)
~ Italian Salad Dressing Mix Packets (on the Salad Dressing isle)
~ Seasoned Meat Tenderizer

Directions:Place steaks on a platter and sprinkle very generously with the powdered dressing mix. Sprinkle moderately with meat tenderizer and flip. Season opposite side equally. Cover and refrigerate for a few hours (I like to refrigerate overnight). Grill on your BBQ and serve immediately.

If skewering, cut raw meat into large cubes and toss with seasoned meat tenderizer. Skewer (with veggies, if preferred) and season entire skewer with Italian Salad Dressing Mix. Refrigerate for a couple of hours to overnight. Grill on BBQ.

Amazing (2 ingredient!) Italian Grilled Chicken

I know this sounds too simple to be delicious, but the chicken turns out amazing every time! You can bake in the oven or, our fav, BBQ on the grill! You can skewer the chicken, cube it, cook it in strips, or as whole chicken breasts. Enjoy!

Ingredients:
~ Chicken Breasts or Tenderloins, we like them cubed and then skewered. As a rule, I don't love whole breasts, I'd rather have strips or cubes because there's more seasoning per bite!
~ Italian salad dressing mix (in the packets)

Directions:
If baking in the oven, melt a little butter (about 2T for a 13x9) in a shallow dish in the oven, remove pan from oven with melted butter and tilt pan so the butter spreads as evenly as possible. Place chicken in the pan in a single layer and sprinkle well with Italian dressing mix. Bake for 15 min. Turn chicken and sprinkle top side. Bake an additional 10 minutes or so (depending on how you cut your chicken, smaller pieces will cook quicker) until internal temp is 165 degrees. (Don't overcook or it will be dry!)

If grilling (THE BEST!!!), place chicken (however you've cut it) on a platter and season both sides well with Italian dressing mix. Place on the grill and grill on both sides until internal temp reaches 165. (Don't overcook or it will be dry!) ENJOY!!

Comfort Chicken Soup with Rice and Spinach

Nourishing and nurturing, this is a delicious soup for lunch or dinner.


Ingredients:
~ 2 tsp. olive oil
~ 1/2 lb. boneless, skinless white-meat chicken, cut into 1-inch pieces
~ salt and pepper
~ 1 med. sized onion, finely chopped
~ 1/2 cup short-grain white rice
~ 5 cups chicken broth
~ 1/2 lb. fresh spinach leaves, tough stems removed, rinsed well, drained and roughly chopped to yield about 5 cups
~ 1/2 tsp ground cumin
~ 1/2 tsp ground nutmeg

Directions:
Heat the oil in a heavy 4-quart saucepan over med-high heat. Add chicken and season with salt and pepper. Cook, stirring until the chicken pieces have turned white and are just beginning to brown, about 5 minutes. Remove the chicken and set aside.

Add the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes. Return the chicken to the saucepan, add the rice and broth, and bring to a boil. Reduce the heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 min. Stir in the spinach and continue cooking 5 min. longer. Add the cumin and nutmeg and stir well to combine. Season with salt and pepper to taste and serve.

NOTE: As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating. Makes 6 servings. 151 calories, 2.4 grams of fat. A "Saved by Soup" recipe.

Whipped Cream, Fruit & Cookie Salad Y-U-M!

My sister-in-law brought this to our annual Easter party and it was a HUGE hit!  It's easy to make too.

Ingredients & Directions:
In a large mixing bowl, pour in 2 small pkgs vanilla instant pudding powder. Add 1 large tub whipped cream, 1 large container of strawberry yogurt, 1 frozen pkg of strawberries, 1 frozen pkg of raspberries, then add mini vanilla wafers. Refrigerate until serving.  (I'd make this enough ahead of time for the berries to thaw and the wafers to get a little soft or else it's not as good...a couple of hours in the fridge should do the trick!)

Recipe from: Sister-in-law, Crystal Taylor

Chili Cheese Dip in a Flash!

This is a fast and easy, easy dip. We throw it in a mini crock pot for parties last minute or have it along side of a meal at lunch or dinner.



Ingredients:
~ 2 cans chili
~ 1 15oz jar of Tostitos Salsa Con Queso (in the chip section)
~ Tortilla Chips, Fritos, or whatever you like

Directions:
In medium sized mixing bowl mix chili and cheese. Microwave until warm throughout, stirring frequently OR combine chili and cheese in a small crock pot. Cook on low until warm and serve in crock pot. You can microwave until warm and place in a crock pot on low so that it stays warm also.

Artichoke Bowtie Pasta

This is a great side dish that is always a hit.


Ingredients:
~ 1 box bowtie pasta
~ 2 cans artichokes, smashed or cut into pieces (more if you'd like)
~ 1 can olives, halved
~ Caesar dressing (I recommend Cardini's...plastic bottle w/ green label)
~ Fresh Grated Parmesan cheese

Directions:
Cook noodles according to package directions. Toss all ingredients, coating well with plenty of dressing. (As this salad sits, the noodles will absorb the dressing so wait to pour on dressing until just before serving. If you have leftovers, just refrigerate and add a little more dressing before serving agian.)

Recipe from: my sister-in-law, Liz

Easy Chocolate Brownie Triffle

This is a very easy dessert that's always a crowd pleaser. I've gotten requests for the recipe every time I've made it!


Ingredients:
~ 2 boxes brownie mix, made to package directions. (can use any brownies)
~ 1 large tub cool whip
~ 1 large box instant chocolate pudding mix, made according to package directions

Directions:
In a glass serving dish layer 1/2 brownies, pudding and cool whip. Be careful to layer so that layers don't blend into each other (you will see the layers from the side of the dish). Repeat layers, ending with cool whip. Using a potato peeler, shave chocolate and sprinkle on top. Refrigerate until serving.

Recipe from: Crystal Taylor

1 hour Soft and Delicious Brown Rice

When I make this my mom always asks how I got my rice to taste so good. This is softer and deliciously flavored compared with cooking brown rice by ordinary package directions.


Ingredients:
~ Brown Rice
~ 1/2 c. more water than required
~ Chicken base, chicken bullion, chicken stock or chicken broth

Directions:
Add water to pan according to package directions, adding an additional 1/2 cup for first 1 1/2 cups water, 3/4 cup total if doubling. Add chicken base or bullion with recommended amount of rice when water boils. If using chicken stock or broth, swap all water with this. If using chicken base or bullion, add 1tsp per cup of water. Cover and reduce heat to low. Cook for about an hour. Then, tilt pan with lid on and see if there is any water that dribbles from the side of the rice (you'll need a glass lid to see this). If so, cook a little longer. When all water is absorbed, remove from heat and let set 10 min. Wa Lah!

Steamed New Potatoes with Chicken 'n' Asparagus

This is delicious for lunch or dinner and is great as leftovers. Also, it is super quick and easy if you make the "Simple Steamed Potatoes" ahead of time!


Ingredients:
~ Simple Steamed New Potatoes (see recipe posted under "side dishes" label...easy!)
~ Grilled Chicken/Turkey Breasts or Pork, cooked and cubed
~ EVOO
~ Asparagus, chopped into bite-sized pieces
~ Onions, sliced (optional)
~ Salt & Pepper

Directions:
Cut steamed potatoes into bite-sized pieces and place in a serving bowl. Add meat. Fry asparagus for 2 minutes in EVOO, then add onions and fry until tender and caramelized. Season with salt and pepper. Add to potatoes and meat and toss. Serve hot.

Simple Steamed New Potatoes

These are deliciously healthy and can be used as a side dish or made up as a meal mixed with chicken and veggies. I serve them to my munchkins smothered in cheese and they love it...they even eat the skins!!


Ingredients:
~ New Potatoes (as many as you'd like) cut into about 2" pieces
~ EVOO
~ Salt & Pepper
~ Thyme (optional)
~ Parsley (optional)

Direction:
Wash potatoes, cube, and place in a steamer. Steam until tender. Remove from steamer, drizzle with olive oil (enough to coat), sprinkle with salt, pepper, thyme & parsley to taste and toss. Enjoy!

Quick Maple-Glazed Pork Chops (10 minutes)

This is a 5 star Paula Dean Food Network recipe. I've never liked pork chops...until this! They are really good and my babes loved them too.


Ingredients:
~ 4 tsp chili powder
~ 1 tsp salt
~ 6 (10 oz) pork chops, bone-in (I use boneless and it's great), about 1" thick
~ 1 T olive oil
~ 3 T balsamic vinegar
~ 1/2 cup butter maple syrup (I use original maple syrup flavor)
~ 1/2 cup chicken stock or broth
Pecans, toasted and chopped, optional garnish

Directions:
In a small bowl, combine the chili powder and salt and sprinkle evenly over both sides of the pork chops. Heat olive oil over med-high heat. Add the pork chops and cook until browned, about 2 min. per side. Reduce heat to med., and cook until desired doneness, about 4-6 minutes.

In a small skillet, over med-high heat, add balsamic vinegar & cook untill reduced by half. Stir in maple syrup and chicken stock. Cook over medium heat until thick and syrupy, about 5 minutes.

Transfer to a platter and serve with the maple syrup. Garnish with toasted pecans.

Simple Whole Wheat Bread

This is a five star recipe from allrecipes.com with 544 reviews so I knew it was gonna be good and it turned out fantastic!! Enjoy! It's the only bread I make anymore...and I make bread on a weekly basis.

Ingredients:
~ 3 cups warm water (110 degrees F/45 degrees C)
~ 2 (.25 ounce) packages active dry yeast OR 4 1/2 tsp.
~ 1/3 cup honey
~ 3 tablespoons butter, melted
~ 1/3 cup honey
~ 1 tablespoon salt
~ 2 tablespoons butter, melted (can be substituted completely for 6 T Ground Flax Seed!)
~ 3 1/2 cups whole wheat flour
~ 5 cups white flour (I usually use as little as 3 cups white and the rest whole wheat!)

Directions:
In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Chocolate Molten Pudding Cake - CROCKPOT RECIPE

Here's the ulitmate rich and fudgy dessert - part cake and part pudding! SUPER EASY and delicious! I love that I can throw everything into a crockpot and forget about it! Be sure you DON'T overcook this or you will end up with just a cake and no molten pudding, bummer! (We've made this mistake before)


(I have to admit...I didn't take this pic, and that's a first! It just looked so pretty in the recipe book and I couldn't duplicate it but, I've made this recipe a ton of times and it turns out exactly like the pic!)

Ingredients:
1 1/3 cups sugar
1 cup flour
1/2 cup butter
4 large eggs, lightly beaten
1/3 cup chopped pecans, toasted (I use walnuts cuz I always have them on hand. I don't toast them)
1/4 cup unsweetend cocoa
1/2 tsp ground cinnamon
1/4 tsp salt
2 tsp vanilla extract
Vanilla ice cream (optional but, Shawn thinks it's a MUST!)

Directions:
stir together all ingredients except ice cream in a large bowl. Pour into a lightly greased 3-quart slow cooker (DO NOT use a large 5 quart one, you will end up with a fully cooked cake - that was my mistake once). Cover and cook on LOW 2 to 2 1/2 hours or until set around the edges but still soft in the center. Let stand, covered, 30 minutes. Serve warm with ice cream, if desired.

Recipe from: my sister, TRICIA

Delicious Whole Wheat Chicken Noodle Soup

I was at my friend's home when she was making this. It looked and smelled delicious. It turned out to be the most delicious homemade chicken noodle soup I've ever had/made!! I made it today and it makes a huge pot full so you'll have plenty for neighbors :). It isn't a super quick meal, but totally worth the time. Healthy too.


Ingredients:
~ 1 whole chicken, thawed
~ salt & pepper
~ 3 eggs
~ whole wheat flour
~ whatever veggies you like...I use onions, carrots, peas, celery & potatoes

Directions:
Place entire chicken straight out of the packaging into a large pot, cover with water and season with plenty of salt. Bring to a boil and cook until meat is falling off of the bone.

Meanwhile, prepare veggies by rinsing and chopping into pieces (any size you like). Set aside.

In a small bowl, crack and beat eggs. Add flour until doughy. Separate dough into 3 balls and roll each out, very thin, on a floured surface, adding plenty of flour so they aren't sticky at all. (You want them very floury and dry). Cut into 1/4" strips.

When chicken is cooked, remove from pot and shred. (With a slotted spoon, remove any floating pieces of fat left in the broth in the pot). Place shredded chicken, veggies and homemade noodles in the broth. Add as much water as you like. Season VERY well with salt & pepper, sprinkle in a few Tbsp of whole wheat flour to thicken, and boil until veggies are tender and your home smells delicious!

Recipe from: Jessica Lambson

Stuffed Bacon-Wrapped Chicken (YUM! My fav recipe!)

This is a recipe from my brother-in-law's mission and it's amazing! I make it for company and they rave every time. And...NO...you don't serve it on a bed of spinach (I guess you could), it's just pretty for the pic :)


Ingredients:
~ Chicken breasts
~ Ham slices (sandwich meat)
~ Cheddar cheese block
~ 1 pkg. cream cheese
~ 1 pkg regular bacon (the cheap stuff works best)

Directions:
Preheat oven to 350 degrees. Half chicken breasts so they're thinner...don't just cut in half...cut them up the middle so you have two pieces the same size, just thinner...get it? Place chicken breasts, one at a time, between two pieces of saran wrap on a cutting board and pound chicken SUPER thin...even to the point where it's tearing a bit (don't skip this part, beat it good!!). If the breast is large, cut it in half again. You just want the chicken large enough to wrap around the meat once and tuck. Place a piece of ham, a slice of cheese block (as much as you want) and a thick ribbon of cream cheese on the raw chicken. (If you put the cheeses inside of the ham rolled up, and then put it in the chicken, it won't leak out during cooking). Roll up tightly. Start at one end with a piece of bacon and secure it with a toothpick. Spiral wrap the bacon around the chicken and pin end with another toothpick. (Try to close the ends so the filling doesn't seep out). I usually end up using two peices of bacon per chicken to seal it well. Place chicken in a non-greased dish (I use a 13x9 glass dish) and bake for about 30 minutes or until chicken is cooked through. Enjoy!

Recipe from: My Brother-in-law, Richard's, mission.

Reeces Macadamia Cookie Cups

If you think you've had these before...think again! They're different from any I've had and SO much YUMMIER! Super easy too! Katelyn & I made them for Christmas and put white choc chips on top of the reeces just out of the oven. Cute n' tasty.


Ingredients:
~ 1/2 cup finely chopped macadamia nuts
~ 1 pkg (18 oz) individually wrapped portioned refrigerated white chip macadamia nut cookie dough
~ 24 miniature peanut butter cups

Directions:
Sprinkle macadamia nuts into 24 greased miniature muffin cups, 1 tsp. each. Cut each portion of cookie dough in half; place each half in a muffin cup. Bake at 325 degrees for 11-13 minutes or until golden brown. Immediately place a peanut butter cup in each cookie; press down gently. Cool completely before removing from pans to wire racks. Yield: 2 dozen

Salt Dough Ornaments

I let the kids make these when Katelyn had a friend over...it entertained them for HOURS!! They had SO much fun and the dough was a cinch to make. They turned out super cute too, definitely keepsakes! We made 2 batches and they covered the front of our 9' tree beautifully. No...this pic is NOT the finished product of the batches THEY made :)




Ingredients:
~ 2 C. flour
~ 1 C. salt
~ 1 C. water

Directions:
Mix salt and flour. Add in half the water, then gradually add the remaining water. Knead until the dough is smooth, this can take up to 10 minutes.

For flat dough ornaments roll out the dough on baking paper. You can also be creative and make odd shapes and wreaths (takes longer to bake.) Use cookie cutters, cut-out templates, or just use your hands.

Don't forget to use a straw to make a hole so you can hang the ornament.

Baking: Time varies based on thickness of ornament
Temperature: 325°F.
Time: 1 1/2 hours - or until dry

Let cool before you begin. Paint with acrylic paints. You can sprinkle glitter on wet paint and glue on beads, buttons, or any fun accessory. Coat with acrylic varnish when everything is dry.

Penny Supper (Mac n' Cheese and Hot Dogs!)

This is an American staple so I just had to include it :) Silly, I know, but when I print this cookbook out and pass it down to my children someday, I want to be sure to include all of their favs!


Ingredients:
~ 1 Box Kraft Cheesiest Macaroni & Cheese
~ 1/4 cup Milk
~ 4 Tbsp butter or Marjorie
~ 4+ Hot Dogs (any brand, our fav is Ballpark"

Directions:
Make mac n' cheese according to pkg directions, using the milk & butter. Cut up hot dogs, stir in and serve steamin'! WA LAH!

Recipe From: Every American Family (with good taste!)

Quick Peanut Butter PLAYDOUGH - Kids Love!!

I made this when Katelyn had a friend over and it entertained them for quite awhile. I gave them plastic knives and a ton of cookie cutters and they were in heaven. The playdough actually tastes really good and I snitch bites too.


Ingredients:
~ 1 part powdered sugar
~ 4 parts peanut butter
~ 2 parts sweetened condensed milk

Directions:
Mix all ingredients thoroughly in a large bow. Knead for several minutes until smooth and pliable. Mixture should not stick to your fingers. If it does, more powdered sugar may be added (add very little at a time, if needed, or playdough will get dry & crack...better too moist than dry!). Don't make more playdough than can be consumed, as there are no preservatives to prevent the growth of bacteria.

Recipe from: Friend, Amy Soucie

Cranberry, Pineapple Slush

This is a delicious drink. I thought I knew what this friend was talking about when she told me about it, but I had never had anything like it (homemade). It's very good and a great party drink!!


Ingredients:
~ 1 qt. cranberry juice
~ 1 qt. pineapple juice
~ 1 c. sugar
~ 1 Tbsp. almond extract

Directions:
Mix all ingredients, place in a large freezer Ziploc baggie and freeze. About 30 min. before serving, empty into a punch bowl. To serve, add 2 liters of sprite and crush solid pieces into slush (a potato masher works great for this).

Recipe From: Shirley Cross

Cheese Ball/Dip

I love cheese balls and this is one of the best I've had yet. It's soft which makes it a great dip for any cracker.


Ingredients:
~ 2-8oz. pkgs cream cheese
~ 1/4 tsp. dry mustard (or 1 tsp. prepared mustard)
~ 2 1/2-3 tsp. Bon Appetit (It's a McCormick seasoning salt - in little seasoning bottles in the seasoning section)
~ tops of 2-3 green onions, minced

Directions:
Mix together all ingredients (your hands work fabulous for doing this :) and shape into 2 balls. Chill at least 24 hours before serving. Serve with crackers.

Recipe from: Friend, Shirley Cross

Perfect French Bread

A friend made this bread for an enrichment activity and it was so soft and delicious it beat all of the store bought french breads. Totally worth the time!



Roll it from the long side


Risen and ready to pop in the oven




Ingredients:
~ 3 Tbsp sugar
~ 1 Tbsp salt
~ 1/2 c. veggie oil
~ 3 c. flour
~ 2 Tbsp yeast
~ 3 c. flour

Directions:
Dissolve yeast in 2 c. warm water. Add all ingredients (except last 3 c. flour). Mix well. Add the rest of the flour, a little at a time, until dough is no longer sticky (dough should always be slightly sticky :) If using a mixer or Bosch, add flour until dough pulls away from sides. Place in a warm place and rise until doubles. Cut dough in half. Roll halves into 15x9 rectangles and then roll up, lengthwise (like cinnamon rolls), pressing the seam to seal. Press ends and tuck under so they're smooth. With a cerated knife, make a few slashes on top (to look pretty like french bread should!) Place loaves onto an extra LARGE cookie sheet and let rise until they double. Bake at 400 degrees for 20 minutes.

Recipe from: Marva Lu Kesler

Oven Baked Potato Pieces

My fam loves these. They're Shawn's fav in breakfast burritos and with meatloaf. Super easy and can't really go wrong. I never buy frozen potatoes for breakfast meals anymore because these are so quick and delicious. Since my sister tried these, she hasn't since bought frozen either!


Ingredients:
~ 2-3 T butter
~ 3-4 large potatoes, cut into bite-sized pieces
~ Mrs. Dash
~ Seasoning Salt

Directions:
Cube butter and place in a 13x9 pan (or smaller if you want to make a smaller batch. Turn oven onto between 350 and 425 degrees depending on the hurry you're in. Place pan in oven at any time and melt. Remove from oven. Spread melted butter around bottom of pan and top with potato cubes and sprinkle a generous amount of seasoning on top. Stir well. Cover with aluminum foil and bake for about 25 minutes or until soft. When soft, remove cover and bake until slightly crispy. You can turn them if you like.

Layered Chocolate Lover's Dream Cake

This cake is so, so delicious. It serves quite a few because the slices are very tall but you can cut them thinly and serve them on big plates drizzled in hot fudge...delicious!! It's a very pretty cake with layers of cake and chocolate creamy frosting.

Ingredients:
~ 1 box devils food cake mix
~ 1 pint heavy whipping cream (no substitutions)
~ 1 8oz cream cheese
~ 2/3 c. brown sugar
~ 1 tsp. vanilla
~ 1/2 tsp. salt (optional)
~ 1 king size Hershey's candy bar (for shaving on top)
~ 1 jar hot fudge topping

Directions:
Make cake batter according to package directions. Grease and cocoa (like flouring) two 8" round pie pans and bake cakes until toothpick inserted comes out clean. Turn cakes out onto a wire rack. Cool. Split each in half (so you have 4 rounds).

Whip whipping cream until fluffy. In a separate bowl combine cream cheese, vanilla, brown sugar & salt. Add to whipping cream. On a serving tray or cake server layer one round cake, frost generously (saving enough for remaining layers) and continue with layers finishing with frosting. Shave chocolate bar on top and refrigerate. To serve, "pie slice" and place on serving dishes. Warm hot fudge and drizzle over each piece. Serve immediately. (TIP: You'd think the more fudge the better, but even if you're a chocolate lover, the most delicious way to enjoy this dessert is with just a little drizzle of hot fudge. Don't overdue it! It will be plenty, I promise)

Recipe from: sister-in-law, Liz

Taco Salad (healthy)

Ingredients & Directions:
~ Romaine Lettuce (or any other dark leafy greens)
Place lettuce on plate and top with:
~ ground turkey, cooked and seasoned with taco seasoning (can use ground beef or chicken too)
~ Sprinkle of cheddar or Mexican style cheese
~ olives, sliced
~ fresh tomatoes, chopped
~ Kidney or pinto beans, drained
~ a dallop of sour cream
~ generous serving of salsa
Mix slightly and enjoy your deliciously healthy meal without the calories of dressing, and you won't even miss it!

Whole Wheat Walnut Blueberry Banana Bread

This is very healthy if you make it with agave nectar instead of sugar. A Clean Eating recipe. I love the 3/4 cup flaxseed! You'd never guess it has flaxseed an all whole wheat by the moistness of it.


Ingredients:
~ Olive oil cooking spray
~ 1 ripe banana, mashed
~ 3/4 cup flaxseed meal
~ 2 egg whites
~ 1/3 cup agave nectar (or for a less healthy bread... 1 1/3 cups granulated sugar)
~ 1 cup buttermilk (make your own...1 cup milk, 1 T lemon juice, let sit 5 min.)
~ 1 tsp baking soda
~ 1/2 tsp. sea salt
~ 3/4 cup whole-wheat flour
~ 3/4 cup spelt flour (or a total of 1 1/2 cups whole wheat)
~ 1 tsp orange rind, grated (optional)
~ 1 cup blueberries
~ 1/2 cup unsalted walnuts, chopped or crushed (I like a little more, closer to 3/4 or 1 cup and I crush them)

Directions:
Preheat oven to 375 degrees. Spray a nonstick loaf pan with cooking spray. In a large bowl, stir together banana, flaxseed, egg whites, agave and buttermilk. In a separate bowl, mix baking soda, salt, flours and orange rind. Combine dry ingredients into banana mixture. Gently fold in blueberries and walnuts. Pour mixture into loaf pan and bake for 45-50 minutes. When mostly cooled I wrap in saran wrap and leave (what I don't chow down right away) out on the counter overnight. I refrigerate any leftovers the next day.

Nutrients per 4 x 1/2" slice: Calories: 200, total fat: 6g, sat. fat: .5g, carbs: 33g, fiber: 6g, sugars: 13g, protein: 8g, sodium: 260mg, cholesterol: 0mg

My Kids' Favorite Cookies

Ingredients:
~ 1 cup butter, softened
~ 1/2 cup sugar
~ 1/2 cup packed brown sugar
~ 1 egg
~ 1 tsp. vanilla extract
~ 2 cups flour
~ 1 tsp. baking soda
~ 1/2 tsp. salt
~ 1 1/2 cups quick-cooking oats
~ 1 cup flaked coconut (optional)
~ 5 milk chocolate candy bars (1.55 oz. each)

Directions:
In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Beat in oats and coconut. Roll into 1-2 inch balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350 degrees for 10-12 minutes or until lightly browned. Break each candy bar into 12 pieces; press a chocolate piece into the center of each warm cookie. Remove to wire racks.

Recipe from: Tiffany