Garlic Chicken Pizza

Garlic Chicken Pizza from Sheri at Loopy Ewe
6 chicken breasts (boneless, skinless)

1 1/2 cups sliced green onions

8 cloves minced garlic

8 Tbl. rice or white vinegar

8 Tbl. soy sauce

2 Tbl. olive or cooking oil

1/4 tsp. ground red pepper

2 (12″) Boboli Crusts

4 Tbl. cornstarch

2-3 cups shredded mozzarella and Monterey Jack

8 Tbl. sliced almondsCut chicken into 1/2″ pieces.

In large bowl, combine garlic, vinegar, soy sauce, 2 Tbl. oil, red pepper, and 1/2 of the green onion. Add chicken. Stir to coat. Let stand 30 minutes at room temperature.Drain and reserve marinade. Heat the rest of the oil in a large pan and add chicken. Stir and cook until no longer pink (about 3-5 minutes). Heat marinade in separate pan. Whisk in cornstarch and stir until heated through. Add this mixture to the chicken mixture and stir until thick and bubbly.Spoon onto Boboli crusts. Top with cheese. Bake at 400 degrees for 12 minutes. Add the remaining green onion and nuts on top, and bake an additional 2 minutes.Save leftovers for lunch the next day, but you had better wrap it in foil and hide it in the way back of the fridge or someone else will steal it first

Popover Pizza

Popover Pizza

1 lb ground beef - browned with minced onion (I use 1/2 an onion), pizza seasoning (Italian seasoning is OK too)
Add to beef/onion the following:
1 envelope Spaghetti sauce mix
1 - 15 oz can tomato sauce or pizza sauce
1/2 cup water

simmer 10 minutes.

While simmering, make popover batter:


2 large eggs beaten
1 T. vegetable oil
1t. salt
1 cup milk
1 cup flour

Beat with rotary beater (I just whisk) until smooth.

Pour meat mixture into 9x13 pan, top with 8 oz mozzarella cheese. Pour popover batter over the top, then top disk with 1/2 cup Parmesan cheese.
Bake at 350 degrees for 30 - 40 minutes, until puffed and deep golden brown.

You can add green peppers or mushrooms in with the onions. I've made this with ground turkey and it is OK too (better if mixed ground turkey and ground beef though)

Cream of Zucchini Cheddar Soup

2 medium zucchini - chopped
1 medium onion -chopped
2 T minced fresh parsley (or dried)
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
3 chicken bouillon cubes
3 cups water
1 cup milk
1 pkg 10 oz frozen corn
1/4 cup grated Parmesan cheese
2 cups shredded cheddar cheese
1 - 6 slices Velveeta cheese
pinch sugar
1 Teaspoon lemon

In large kettle over medium heat saute zucchini, onion and parsley in butter until tender. Stir in flour, salt and pepper. Gradually stir in water. Add the bouillon and lemon juice and mix well. Bring to a boil, cook and stir for 2 minutes. Add milk and corn, bring back to boil. Reduce heat , cover and simmer for 5 minutes. Just before serving add cheeses and stir until melted add pinch of sugar.

Vermicelli w/ Lemon Clam Sauce

From Jackie:



3/4 lb vermicelli

1/4 cup olive oil

4 cloves garlic, minced

2 (6 oz) cans minced clams w/ juice

1 (2 1/4 oz) can sliced black olives

1/4 cup dry white wine

4 Roma tomatoes, diced

juice of 1 lemon

freshly ground black pepper

1/4 cup fresh parsley

1 T butter 1/2 cup Romano cheese, grated



Cook vermicelli according to package instructions. While vermicelli is cooking, place olive oil in large skillet. Add garlic and cook for 5 minutes on medium. Add clams w/ juice, olives, wine, tomatoes and lemon juice and simmer gently while pasta is cooking. Reserve 1/2 cup of pasta water and drain pasta. Add pasta to skillet along with the reserved water, black pepper, parsley, butter and cheese. Cook for 2 minutes, remove and serve immediately. Makes 6 servings.

Granola

From Bette














4 cups old fashioned oats

1 1/2 cups sliced almonds

1/2 cup brown sugar

1/2 tsp salt

1/2 tsp cinnamon

1/4 cup veg oil

1/4 cup honey

1 tsp vanilla

1 1/2 cups raisins or cranberries

Preheat over to 300 degrees. Mix oats, almonds, brown sugar, salt and cinnamon. In a saucepan warm oil and honey, whist in vanilla. Carefully pour over oat mixture and stir. Finish by hand if needed. Spread on 15 x 10 inch baking pan. Bake 40 minutes, stirring every 10 minutes. Stir in Raisins or cranberries, cool. seal in airtight container. Store at room temp 1 week or freezer for 1 month.

Carmel Corn

6 quarts popped corn 1/2 cup dark Karo syrup
1/2 lb butter 1/2 tsp. cream of tarter
2 cup brown sugar 1 tsp baking soda

Boil butter, brown sugar, syrup and cream of tarter, hard boil for 5 minutes. remove from heat and add 1 tsp baking soda. Pour over corn and mix well. bake in 250 degree oven for 1 hour, stir a couple times during the hour. pour onto greased wax paper and cool.

Garlic Breadsticks

This is from Bailey's friend Kendra's grandma.

Preheat over 450 degrees

Mix:

2 1/ cups flour
1 t. salt

1 t. sugar

1 T yeast

in a separate bowl mix:

1 cup warm water

1 T oil (canola oil is fine)

Add to the flour mixture and knead (I used my kitchen aid and kneaded until it formed a ball)

Let rest 20 minutes.

Spread onto pizza pan (I used a stone), top with:

1/3 cup Italian salad dressing (I used wishbone)

1/4 t salt

1/4 t garlic powder

1/4 t oregano

1/4 t thyme

1 T Parmesan cheese

1 cup shredded mozzarella

Bake 10 minutes until a little golden. Cut into bread sticks.

Holy Cow Cake

1 Box German Chocolate Cake

3 Heath Bars, Frozen

1 can sweetened condensed milk (I use fat free)

2 cups Cool Whip (I use fat free)

1 jar Caramel (I use fat free)

Bake cake according to directions on the box. After you get it out of the oven poke holes in the cake and pour the sweetened milk and caramel over it. Let it cool completely and spread the cook whip over the top like frosting, then break up candy bars and sprinkle over cool whip. Keep refrigerated.

Margaritas

Special thanks to my dear sister in law Connie for this great recipe!

1 Can limeade (6 oz)

Fill can 1/2 full of tequila

Fill can 1/3 full of triple sec

1 raw egg white (can be eliminated but don't this is what makes it frothy)

1 tsp. powdered sugar

Put the above in blender and fill with ice. Dip rim of glass in water, salt and serve.

Slush

Vodka Slush

9 Cups water

2 cups sugar (I used slenda)

1 large can frozen lemonade

1 large can frozen orange juice

2 cups vodka (OK to Omit)

1 liter 7 up (I used diet 7-up)

Boil water and sugar together. Remove from head and add lemonade, OJ and Vodka (or omit). Freeze. To server mix with 7-up. ( split recipe in 1/2 and made 1/2 with alcohol and 1/2 without)

Snicker Salad

Snicker Salad

8 Oz Sour Cream (I used AE Light)

8 OZ Cool Whip (I Used light)

4 - 6 apples, chopped w/ peel

5 miniature Snicker candy bars, cut up (I used more)

1/2 cup Spanish Peanuts (I used regular peanuts)

Combine sour cream and cool whip, fold in apples, snickers and peanuts, chill until ready tp searve.

Carlsbad Krista's coleslaw

1 package good seasonings Italian dressing mix

sugar (about 1/4 cup)

apple cider vinegar (about 3/4 cup)

mayo - sparingly (about 3 T)

Mix above until creamy (eyeball it and adjust to taste))

2 packages coleslaw

4 granny smith apples

2 - 3 bunches green onions

mix above and add dressing right before serving.

I enjoyed this wonderful coleslaw while visiting my friend Janell in Carlsbad. her friend Krista brought to a BBQ they hosted.

Mostaccioli Salad

1 1/2 cups vinegar

1 cup oil

1 1/2 cups sugar

2 T mustard

1 t garlic powder

2 t parsley

1 t salt

1 t pepper

1 jar pimentos, drained

1 cucumber, thinly sliced (I halve then slice)

1 onion, thinly sliced rings (I halve then slice)

1 LB pkg. mostaccioli noodles

Combine first 8 ingridients in a blender, set aside. In a large bowl mix onions, cucumbers and pimentos. Add the cooked mostaccioli noodles (cook according to package). Pour the blender ingredients over the mixture and stir. Let chill for 24 hours before serving.

Thanks to my sister Jackie and her neighbor Linda for this recipe

Diet Key Lime Pie - 4 points

Diet Key Lime Pie

1 small sugar-free lime Jello
1/2 cup boiling water
2 (6 -ox low-fat key lime yogurt (I use Weight Watchers 1 point)
1 (8 - oz) fat free cool whip
1 graham cracker crust (I use low fat)

Dissolve Jello in boiling water. Whisk in the yogurt and the cool whip. Pour into the graham cracker crust and refrigerate. Serve with Cool Whip on top.

Cherry Cheese cupcakes

From Favorite Recipes from Quilters cookbook

Makes 2 dozen cupcakes (I could only get about 20 cupcakes out of the filling, so if you need more than 20 double the recipe!)

2 8-oz pkg cream cheese, softened (I used low fat)

2 /3 cup powdered sugar

2 eggs

1 tsp. vanilla

2 dozen vanilla wafers (I used low fat)

21-oz can cherry pie filling

1. Cream together cream cheese, sugar, eggs and vanilla. Mix well. (I used my kitchen aid mixer)
2. Place 1 vanilla wafter in bottom of each greased muffin tin. Fill 2/3 full with cheese mixture.

3 Bake at 350 degrees for 20 minutes. When cooled, place 1 tsp. pie filling on each cupcake. Refrigerate and serve

Sausage Appetizers

This is from my friend Pam B.

1 small package Jimmy Dean Sausage (I used low fat)

1 8 oz low fat cream cheese

1 1/2 cup low fat ranch dressing

2 cups shredded cheese (I used low fat)

Won Ton wraps - 12 oz package

Mix cooked sausage with all ingredients but wraps. Put wraps in ungreased mini muffin tins, scoop teaspoons of sausage mix into wraps. Bake 375 degrees for 8 - 10 minutes (watch carefully).

This makes a lot of appetizers!

Vegetable, Beef and Barley Soup

3 T olive oil

1 pound beef stew meat

1 package Knorr Veg Soup mix

1/2 onion

2 cloves garlic

vegetables - what ever you have on hand (or mixed frozen veg) I used carrots and peas about 1 cup

1/2 cup barley

2 cups tomato juice

4 cups beef stock

1/2 cup red wine

Heat up olive oil, the saute onion, garlic and beef. I put a little steak spices on it, whatever you have on hand and like the flavor of (I used McCormick Montreal Steak grill mates about 1 t).

Add tomato juice, beef stock, wine. Then add, veg soup mix and everything else. If you are using frozen veg, you should wait until about 30 minutes before you serve it and add the vegetables then. that way it isn't over cooked.

Very good with homemade bread!

Triple Berry Crisp

6 cups triple berries or single berry - I used blueberry, rasberry and blackberry

2 T brown sugar

1 T flour

1 T lemon juice

2/3 cup flour

1/2 cup packed brown sugar

1/2 cup oats (regular oatmeal, not quick)

3/4 t ground cinnamon

4 1/2 T chilled butter, cut into small pieces

Preheat oven to 375 degrees

Combine first 4 ingredients, spoon into 11 x 7 dish(I sprayed with pam)

mix flour, brown sugar, oats and cinnamon, cut in butter until resembles coarse meal (food processor works well)

Spread over berry mixture

Bake at 375 for 30 minutes.

8 servings (serve with frozen yogurt)

Calories (without yogurt) 288, fat 8 g, prot 4 g, carb 52 g, fiber 3.8 g, chol 22 mg, iron 1.3mg, sodium 96 mg, calc 77mg

modified from cooking light magazine.