Apple Pie

http://www.southernplate.com/2008/07/mamas-apple-pie.html

Ingredients

• 1 Package Pilsbury Pie Crusts
• 9-10 apples, two different kinds, one Granny Smith
• 1/4 Cup Apple Juice
• 2 Tablespoons Lemon Juice
• 3/4 Cup Sugar
• 1/4 Cup Corn Starch
• dash of salt
• 1 teaspoon Vanilla
• 1 teaspoon Cinnamon
• 1/2 teaspoon allspice

Instructions

1. Preheat oven to 425. Roll one pie crust out into pie plate. Peel and chip apples into large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Pour dry and liquid over apples and stir well.
2. Place in oven and bake 15 minutes. Remove from oven and cover entire pie with foil. Cut slits in center of foil and peel back so mainly the outer edge is covered (to prevent it from burning). Reduce heat to 375 and continue baking for 45-55 minutes or until golden.

Enchilada Casserole

http://mobile.eatingwell.com/recipes/chilaquiles_casserole.html

Here's the recipe for homemade enchilada sauce:

http://www.littlehouseliving.com/homemade-enchilada-sauce.html

Ingredients

1. 1 tablespoon canola oil
2. 1 medium onion, diced
3. 1 medium zucchini, grated
4. 1 19-ounce can black beans, rinsed
5. 1 14-ounce can diced tomatoes, drained
6. 1 1/2 cups corn, frozen (thawed) or fresh
7. 1 teaspoon ground cumin
8. 1/2 teaspoon salt
9. 12 corn tortillas, quartered
10. 1 19-ounce can mild red or green enchilada sauce
11. 1 1/4 cups shredded reduced-fat Cheddar cheese

Preparation

1. Preheat oven to 400°F. Lightly coat a 9-by-13-inch baking pan with cooking spray.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until starting to brown, about 5 minutes. Stir in zucchini, beans, tomatoes, corn, cumin and salt and cook, stirring occasionally, until the vegetables are heated through, about 3 minutes.
3. Scatter half the tortilla pieces in the pan. Top with half the vegetable mixture, half the enchilada sauce and half the cheese. Repeat with one more layer of tortillas, vegetables, sauce and cheese. Cover with foil.
4. Bake the casserole for 15 minutes. Remove the foil and continue baking until the casserole is bubbling around the edges and the cheese is melted, about 10 minutes more.

Tips & Notes

• Make Ahead Tip: Prepare through Step 3 and refrigerate for up to 1 day

Here's the recipe for homemade enchilada sauce:

http://www.littlehouseliving.com/homemade-enchilada-sauce.html

• 3 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp flour
• 1/8 cup chili powder
• 2 cups chicken stock
• 6 oz tomato paste
• 2 tsp cumin
• 1 tsp oregano
• 1/2 tsp salt

Warm olive oil in a small saucepan over medium heat.  Add garlic and saute for 30 seconds, until fragrant.  Sprinkle in flour and chili powder, and whisk quickly to avoid clumping.  Slowly add chicken stock, 1/2 cup at a time, stirring after each addition, until smooth.   Add remaining ingredients and mix until fully incorporated, then simmer on medium-low for 15 minutes.

Mac and Cheese

http://allrecipes.com/recipe/homemade-mac-and-cheese/
Follow recipe almost exactly. I don't measure out cheddar. Just grate 8oz brick. 1/4 c crumbs only

INGREDIENTS:

8 ounces uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese 1/2 cup grated Parmesan cheese 3 cups milk 1/4 cup butter

2 1/2 tablespoons all-purpose flour 2 tablespoons butter 1/2 cup bread crumbs 1 pinch paprika

DIRECTIONS:

1.	Cook macaroni according to the package directions. Drain.
2.	In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
3.	Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
4.	Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.

Butternut Squash Pie

This was awesome recipe that everyone finished their piece!
pie crust  http://www.southernplate.com/2008/09/mix-in-pan-pie-crust-quick-and-easy.html
pie - http://farmersdaughterct.wordpress.com/2008/08/30/butternut-squash-pie/

Crust
Ingredients

• 1 + 1/2 Cup Flour
• 1 + 1/2 teaspoons Sugar
• 1 teaspoons Salt
• 1/2 Cup Cooking Oil
• 2 Tablespoon milk

Instructions

1. Mix flour, salt, and sugar in pie pan. While stirring, add milk. Slowly add oil, still stirring and stopping with a good dough forms (may not need all of the oil). Mix well with a fork and pat out to fit pan. Bake at 350 until brown, usually about ten minutes.

Pie

Butternut Squash Pie

Split 1 butternut squash in half lengthwise, scoop out the seeds and remove the stem.  Place squash cut side down on a baking pan and bake at 375°F for about 1 hour, until soft.  Allow to cool, then scoop pulp into a food processor and puree.  You’ll have more than you need for a pie, so you can make a couple of pies or sprinkle the remainder with cinnamon and butter and serve as a side dish.  Or save the extra for more baking, like butternut squash bread.

• 1 cup squash puree
• 1 cup heavy cream
• 1 cup sugar
• 3 beaten eggs
• 2 Tbsp water
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp salt
• pie dough for one 9-10″ crust

Preheat oven to 425°F.  Line a pie pan with the dough and crimp the edges.  Combine all ingredients in a large bowl with a whisk until smooth.  Pour into the pie crust and bake for 10 minutes.  Reduce heat to 300 and bake for 50-60 more minutes until the filling is slightly puffed and the bottom crust is golden brown.  I use a glass baking dish so I can monitor the crust, and if it’s not browning nicely you can put it on the bottom rack of the oven for 10 minutes.  Let the pie cool completely so the filling will set before you cut it.  I think it tastes even better on the second day when it’s cold from the fridge.

Mediterranean Layer Dip

http://www.self.com/blogs/flash/2012/09/recipe-mediterranean-layer-dip.html

Tub of Zoes Hummus (or your favorite brand)

Diced and drained tomatoes 

Diced cucumbers 

Crumbled feta 

Diced olives 

Basil for garnish 

Pita chips

Spread hummus across bottom of shallow bowl or dish. Layer with diced tomatoes, cucumbers, olives. Sprinkle with crumbled feta. Garnish with fresh basil. Serve with pita chips. Enjoy!

Browned Garlic Brussels Sprouts Recipe

http://frenchfood.about.com/od/sidedishes/r/Browned-Garlic-Brussels-Sprouts-Recipe.htm
Ingredients:
•3 cloves garlic, sliced
•2 tablespoons butter
•1 pound Brussels sprouts, halved
•1 tablespoon fresh lemon juice
•1/4 teaspoon salt
•1/4 teaspoon paprika
Preparation:
How to make garlic Brussels sprouts:

Melt the butter in a large skillet set over medium heat and sauté the garlic until it just starts to turn brown. Transfer the browned garlic to a bowl and set it aside.

Arrange the Brussels sprouts, cut side down, in the hot skillet and allow them to cook without stirring for 10 to 15 minutes. The bottoms will be lightly caramelized when they are done.

Toss the browned Brussels sprouts with the reserved garlic, lemon juice, salt, and paprika. Serve them hot.

This browned garlic Brussels sprouts recipe makes 4 to 6 servings.

Crock Pot Chicken Taco Chili

Crock Pot Chicken Taco Chili
From Skinnytaste.com
Ingredients:

* 1 onion, chopped
* 1 16-oz can black beans
* 1 16-oz can kidney beans
* 1 8-oz can tomato sauce
* 10 oz package frozen corn kernels
* 2 14.5-oz cans diced tomatoes w/chilies
* 1 packet taco seasoning
* 1 tbsp cumin
* 1 tbsp chili powder
* 24 oz (3-4) boneless skinless chicken breasts
* chili peppers, chopped (optional)
* 1/4 cup chopped fresh cilantro

Directions:

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points).

Pulled Pork

http://www.southernplate.com/2010/06/southern-style-pulled-pork-bbq-slow-cooker-recipe.html
Inspired by this woman's recipe, and I used her writing for the ingredients and directions, changing what I did differently...Also, I used pork shoulder. Some people online said this would work with chicken, too. That's next on my list :)
Ingredients
• Pork Shoulder (about 5 pounds)
• 1 tablespoon salt
• 100 twists of freshly-ground black pepper
• 1 1/2 cups cider vinegar
• 4 tablespoons brown sugar
• 1.5 tablespoon hot sauce
• 1.5 teaspoon crushed red pepper flakes
Instructions
1. Put pork in slow cooker and sprinkle salt and pepper over. Pour cider vinegar around it. Cover with lid and cook on low for 12-15 hours. Remove pork roast and shred with forks. Keep juices in the slow cooker. To the liquid add: Brown sugar, hot sauce, and crushed pepper flakes. Wisk well. Return pork to slow cooker. Place on warm setting until ready to serve. **Aside from the vinegar, all of the extra ingredients are to your taste.** This is so easy, fun, and delicious!!

Tangy Potato Salad with Scallions

http://www.marthastewart.com/313228/tangy-potato-salad-with-scallions
** I just used a 3 lb bag and used the whole bunch of scallions (so like 6-7 of them). I also boiled the potatos whole and then sliced them.

Ingredients

* Coarse salt and ground pepper
* 4 pounds Yukon gold or other waxy potatoes, scrubbed, halved, and sliced 1/2 inch thick
* 1/2 cup white-wine vinegar
* 4 scallions, thinly sliced
* 1/2 cup olive oil

Directions

1.

Set a steamer basket in a large pot. Fill with enough salted water to come just below basket. Bring to a boil; place potatoes in basket, and reduce heat to medium. Cover, and steam, gently tossing occasionally, until crisp-tender, 10 to 15 minutes.
2.

Meanwhile, combine vinegar and scallions in a large bowl; season with salt and pepper. When potatoes are cooked, transfer to bowl with vinegar mixture. Toss to combine; let cool, tossing occasionally.
3.

When potato mixture is cool, mix in oil; season potato salad with salt and pepper. (To store, refrigerate, up to 1 day.)

Brunch Stuffed Peppers

Pauladean.com
Brunch Stuffed Peppers Recipe Courtesy of Paula Deen


Servings: 4
Prep Time: 10 min
Cook Time: 45 min **I would alter the cook time to 1 hour
Difficulty: Easy
Ingredients Add to grocery list

4 yellow bell peppers
1 cup frozen country style hash browns, thawed
1/2 (16-ounce) package bacon, cooked and crumbled
3 large eggs
3/4 cup shredded Cheddar-Monterey Jack cheese blend, plus more for garnish
3/4 cup whole milk
1/2 cup biscuit mix
1/4 cup sour cream
2 tablespoons chopped green onion
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Directions

Preheat oven to 350 degrees F.

Remove the top 1/2-inch of each pepper. Discard the tops and seeds. Arrange the peppers, cut side up, in an 8 by 8-inch glass baking dish. Fill the bottom of each pepper evenly with hash browns and bacon.

In a large bowl, combine the eggs, cheese, milk, baking mix, sour cream, green onion, salt, and pepper. Whisk until combined. Evenly distribute the egg mixture into each pepper. Bake until a wooden pick inserted in center comes out dry, about 45 minutes. Remove from the oven, garnish with cheese and serve immediately.

shrimp fried rice

inspired from
http://www.ricerecipes.net/shrimp-fried-rice.html

Ingredients:
Bag of frozen shrimp (without tails), thawed
¼ cup vegetable oil
2 eggs
1 medium onion, diced
1 bag of peas
4 cups cold cooked rice


1 bunch of green onions, sliced
La Choy crunchy noodles

Marinade:
2 tablespoons oyster sauce
2 tablespoon soy sauce
Directions:
1. Prepare marinade: in a medium bowl, whisk ingredients together until combined. Add shrimp and marinade 15 minutes.

2. Heat oil in a large wok over high heat. When hot, add rice, green onion, and diced onion. Cook until some of the rice is browned. Push rice to the side of the wok, and scramble 2 eggs in it. Combine the egg with the rice.

3. Add the shrimp and peas. Cook until heated.

4. Season with soy sauce and garlic powder.

6. Remove from heat and serve topped with green onions or La Choy crunchy noodles.
Notes: This is great if you have a bunch of leftover veggies sitting around. I sometimes add carrots and celery. (Bulks it up and sneaks in the healthy stuff.) I also do this recipe with chicken breast at least once every two weeks at home. J To make it an even healthier option, this works with brown rice, too. (Fills you up—quick!)

Barbeque Baked Beans

Inspired by The Neelys
Ingredients

* 1 tablespoon olive oil
* 1 red bell pepper, chopped
* 1/2 onion, chopped
* 2 cloves garlic, chopped
* 2 (28-ounce) cans baked beans
* 1/2 cup brown sugar
* 1/3 cup Neelys BBQ seasoning, recipe follows
* 1/4 cup molasses
* 1 cup Neelys BBQ sauce, recipe follows
* 3/4 cup chopped pork or beef brisket

Directions

Preheat oven to 275 degrees F.

In a large Dutch oven, heat oil over medium heat. Saute the red pepper, onion and garlic until softened, about 2 minutes. Add the baked beans and remaining ingredients and bring to a low simmer. Cover the beans and place in the preheated oven. Bake for 45 minutes.

Neelys BBQ Seasoning:

* 1 1/2 cups paprika
* 3/4 cup sugar
* 3 3/4 tablespoons onion powder

Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.

Neelys BBQ Sauce

* 2 cups ketchup
* 1 cup water
* 1/2 cup apple cider vinegar
* 5 tablespoons light brown sugar
* 5 tablespoons sugar
* 1/2 tablespoon fresh ground black pepper
* 1/2 tablespoon onion powder
* 1/2 tablespoon ground mustard
* 1 tablespoon lemon juice
* 1 tablespoon Worcestershire sauce

In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.

Yield: 3 1/2 cups

Sand Tarts

from Paula Dean
ngredients

* 1 cup (2 sticks) butter, softened
* 1/2 cup confectioners' sugar, plus more for coating cookies
* 1 teaspoon vanilla extract
* 1 3/4 cups all-purpose flour, plus more for dusting hands
* 1 cup chopped pecans, (very small pieces)

Directions

Preheat oven to 270 degrees F. Line cookie sheets with parchment paper.

Using an electric mixer at low speed, cream the butter and sugar until smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula.

With floured hands, take out about 1-tablespoon of dough and shape it into crescent. Place the cookies 1-inch apart on the prepared cookie sheets. Cook's Note: Continue to dust your hands with flour as you make more cookies.

Bake for 40 minutes. Dust with additional confectioners' sugar while still warm. Cool completely on wire racks and store in airtight containers.

Tracie's Couscous Salad

From Paula
Recipe courtesy Tracie Farmer

.Prep Time:10 minInactive Prep Time:--Cook Time:5 minLevel:
EasyServes:
6 servings. Ingredients
•1 box flavored couscous (garlic or Parmesan), cooked
•1 can chickpeas
•1 red bell pepper, finely chopped
•1/2 Vidalia onion, chopped
•1 English cucumber, peeled, seeded, and finely chopped
•1 tomato, chopped
•1/4 cup fresh parsley leaves, chopped
•1/2 cup crumbled feta cheese
•Salt and freshly ground black pepper
•1/4 cup olive oil
•2 to 3 limes, juiced
Directions
In a large bowl, toss all the ingredients with the olive oil and lime juice, to taste.

Ratatouille in a Crock Pot (Veggie-Mania!)

Ingredients:
· 1 eggplant, peeled and sliced into 1/4 inch thick slices
· 1 large onion. julienne
· 2 large zucchini, sliced 1/4 inch thick
· 3 garlic cloves, minced
· 1 large red pepper, julienne
· 1 large green pepper, julienne
· 1 tomato, diced
· 6 ounces tomato paste
· 1 teaspoon basil
· 1 teaspoon oregano
· 1 teaspoon sugar
· 1 teaspoon salt
· 1/2 teaspoon crushed black pepper
· 1 tablespoon parsley
· 1/4 cup olive oil
Directions:
1. Starting with the onions, layer the vegetables into your crockpot only using half of the amount you have.
2. Add the herbs, spices, and the tomato paste.
3. Layer the remaining vegetables into your crockpot.
4. Cover the vegetables with the olive oil.
5. Cook on low for between 7 to 9 hours.

Tuscan Lemon Chicken

2008, Barefoot Contessa, Back to Basics, All Rights Reserved

Prep Time:20 minInactive Prep Time:--Cook Time:40 min
Level:
Easy
Serves:
2 to 3 servings

Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves

Lemon Blossoms

Recipe courtesy Paula Deen

Prep Time:12 minInactive Prep Time:1 hr 0 minCook Time:12 min
Level:
Easy
Serves:
5 dozen

Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:

4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.

Spray miniature muffin tins (would be great in MINI muffin tins) with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel


To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

Printed from FoodNetwork.com on Sun Sep 19 2010© 2010 Television Food Network, G.P. All Rights Reserved

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Pork Chops with Blueberry Sauce

1 tsp. fresh ground pepper
1 tsp. garlic powder
1/2 tsp. salt
1/8 tsp. cayenne pepper
4 boneless pork chops
1 Tbsp. olive oil
2 cups frozen blueberries
1/4 cup sugar
2 Tbsp. chopped fresh parsley
1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
1 tsp. chopped fresh sage (or 1/2 tsp. dried)

Combine pepper, garlic powder, salt and cayenne. Mix well. Sprinkle chops with mixture and press into surface. Brown chops in heavy frying pan (one that can be put in the oven).

Bake at 400-degrees F. 12-15 minutes, til moist but cooked. Remove chops to a plate. Combine remaining ingredients in the skillet. Cook until thickened slightly. Serve over chops or on the side. It looks great on the day-of, but turns the chops purple the next day. Warm leftovers in the over the next day and serve up "alien steaks!"

Tofu stuffed Shells

Ingredients
8 manicotti shells
Nonstick spray coating
1/2 cup chopped fresh mushrooms
1/2 cup finely chopped onion
1 tablespoon snipped fresh parsley
1 teaspoon dried Italian seasoning, crushed
1/8 teaspoon paprika
10 ounces tofu (fresh bean curd), drained
1 slightly beaten egg white
2 tablespoons grated Parmesan cheese
1-1/4 cups fat-free milk
2 tablespoons all-purpose flour
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded low-fat cheddar cheese (2 ounces) Directions 1. Cook pasta shells according to package directions. Rinse in cold water; drain.

2. Spray a medium skillet with nonstick spray coating. Add mushrooms and onion; cook until tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly.

3. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7-1/2x2-inch baking dish.

Pumpkin White Chocolate Drops

Contributed by: Theresa House

Ingredients
2 cups granulated sugar
1 can (about 16 ounces) solid-pack pumpkin
2 eggs
4 cups all-purpose flour
2 teaspoons pumpkin pie spice*
1 teaspoon baking powder
½ teaspoon baking soda
1 package (12 ounces) white chocolate chips
1 container (16 ounces) cream cheese frosting
¼ cup packed brown sugar

Directions
Preheat oven to 375°F. Grease cookie sheets.
Beat butter and granulated sugar in large bowl with electric mixer at medium speed until light and fluffy. Add pumpkin and eggs; beat until well blended. Add flour, pumpkin pie spice, baking powder and baking soda; beat just until blended. Stir in white chocolate chips.
Drop dough by teaspoonfuls about 2 inches apart onto prepared cookie sheets. Bake 16 minutes or until set and bottoms are browned. Cool 1 minute on cookie sheets. Remove to wire racks to cool completely.
Combine frosting and brown sugar in small bowl. Spread on warm cookies.
Yield: Makes about 6 dozen cookies