The of Gourmet Gals

The Gourmet Gals of
Rancho Cucamonga
is Rounding Up their
Favorite Recipes
The MOMS Club of RC West would like to
present you with a gift of our favorite recipes!
Dinner time can be a difficult time, especially
for those who have a toddler hanging on your
leg crying. Can anyone relate? But we all know
that it’s still important to have a healthy meal
on the table. We have collected and made our
own recipe book to help with dinner. We hope
you can find some recipes that you and your
family will enjoy!
Ingredients: 2 lbs chicken breasts
1/2 a small bottle of zesty Italian dressing
1/2 Tbsp. minced garlic
1 pkt ranch dressing mix (mixed with 1/2 cup
of water)
1/2 Tbsp. chili powder
1/2 Tbsp. ground cumin
Place all ingredients in a crock pot. Cook on
High 5-6 hours OR on Low 8 hours.
Shred with fork and serve in salads, burritos,
You can also double or triple this to make
extras for freezing. Then simply thaw and
reheat for a fast and delicious meal.
Slow Cooker Chunky Chicken Chili
2 pounds chicken breasts
2 cans (14 1/2 ounces each) diced tomatoes
with green chilies, undrained
1 can (15 ounces) tomato sauce
1 package (1 ounce) taco mix
2 cans (15 1/2 ounces each) hominy or
Posole, drained
Sour cream, if desired
Cilantro, if desired
1. Place chicken in 3 1/2- to 4-quart slow
cooker. Mix tomatoes, tomato sauce and
chili seasoning; pour over chicken.
2. Cover and cook on low heat setting 7 to 9
hours or until juice of chicken is no longer
pink when centers of thickest pieces are
3. Stir to break up chicken. Stir in hominy.
Cover and cook on low heat setting 15
minutes until heated through. Serve chili
with sour cream and cilantro.
Pesto Pizza
Trader Joe’s Wheat Pizza Crust (or another
Pesto (Costco has a great one for an excellent
Chicken - cooked
Mozzarella Cheese
Parmesan cheese
Place pizza dough on a pizza stone/pan and
cook for 10 min. Take out and spread pesto on
and then top with chicken, veggies and
Slow Cooker Honey Barbecue Chicken
3 boneless skinless chicken breasts
one 18 ounce bottle Honey Barbecue Sauce (I
use Sweet Baby Ray’s)
1/2 cup Italian Salad Dressing
1/4 cup brown sugar
2 Tablespoons Worcestershire sauce
Place chicken in a slow cooker. In a bowl,
combine the barbecue sauce, Italian dressing,
brown sugar, and Worcestershire. Pour sauce
over the chicken and cover with lid. Cook 6-8
hours on low or 3-4 hours on high. Remove
chicken from the slow cooker and shred using
two forks. Return the chicken to the slow
cooker to coat with sauce and serve on kaiser
*You can use thawed or frozen chicken breasts
in the slow cooker. We usually top with cole
1/2 cup Marsala wine
1/4 cup cooking sherry
In a shallow dish or bowl, mix together the flour,
salt, pepper and oregano. Coat chicken pieces
in flour mixture.
In a large skillet, melt butter in oil over medium
heat. Place chicken in the pan, and lightly
brown. Turn over chicken pieces, and add
mushrooms. Pour in wine and sherry. Cover
skillet; simmer chicken 10 minutes, turning
once, until no longer pink and juices run clear.
Slow -Cooker Tex-Mex Chicken
1 lb boneless, skinless chicken breast, cut into
1-inch strips
2 TBS taco seasoning
2 TBS flour
1 green pepper, cut into 1 inch strips
1 red bell pepper, cut into 1 inch strips
1 C. Frozen corn
1 1/2 c. Chunky Salsa
1 C cheese
1. Toss chicken with seasoning and flour in
slow cooker. Stir in all remaining
ingredients except shredded cheese;
cover with lid.
Cook on LOW 6 to 8 hours (or on HIGH
3 to 4 hours).
Stir before serving. Top with shredded
Chicken Marsala
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
Chili’s Monterey Chicken
4 boneless skinless chicken breast
3 TBS BBQ Sauce
8 slices cooked bacon, crispy
1/2 cup monterey jack cheese, shredded
1/2 cup sharp cheddar cheese, shredded
2 roma tomatoes, diced
2 green onions, sliced
Pound chicken breast until it is somewhat
flattened, and season with salt and pepper.
Spray Pam in a non-stick
skillet, and cook chicken breast until it is done
or bbq. Transfer to a serving plate. Top chicken
breast with
Barbecue sauce, bacon, and cheese. Broil
chicken breast in the oven, or melt the cheese
in a microwave.
Sprinkle with a small amount of cold chopped
tomatoes and chives.
Slow Cooker Chicken Taco Soup
1 onion, chopped
16 oz chili beans
30 oz black beans, drained, rinsed
15 oz whole kernel corn, drained of liquid (1
8 oz tomato sauce
12 oz bottle beer
10 oz diced tomatoes with green chilies,
1 pkg Taco Seasoning Mix
3 whole skinless, boneless chicken breasts
1/4 cup shredded Cheddar cheese (optional)
1/4 cup sour cream (optional)
1 cup crushed tortilla chips (optional)
Place the onion, chili beans, black beans, corn,
tomato sauce, beer, and diced tomatoes in a
slow cooker. Add
taco seasoning, and stir to blend. Lay chicken
breasts on top of the mixture, pressing down
slightly until just
covered by the other ingredients. Set slow
cooker for low heat, cover, and cook for 5
hours. Remove chicken breasts from the soup,
and allow to cool long enough to be handled.
Stir the shredded chicken back into the soup,
and continue cooking for 2 hours. Serve topped
with shredded Cheddar cheese, a dollop of sour
cream, and crushed tortilla chips, if desired.
Three Cheese Chicken Penne Bake
1 1/2 cups multigrain penne pasta, uncooked
1 (10 ounce) bag fresh baby spinach leaves
1 pound boneless skinless chicken breasts, cut
into bite-size pieces
1 teaspoon dried basil leaves
1 1/2 cups pasta sauce
1 2/3 cups diced tomatoes, drained
1/4 cup PHILADELPHIA Light Cream Cheese
1 cup KRAFT Part Skim Mozzarella Shredded
Cheese, divided
2 tablespoons KRAFT Grated Light Parmesan
Heat oven to 375 degrees F. Cook
pasta as directed on package, adding
spinach to the boiling water for the last
1 minute.
Meanwhile, heat a large nonstick skillet
sprayed with cooking spray on mediumhigh heat. Add chicken and basil; cook 3
minutes or until chicken is no longer
pink, stirring frequently. Add pasta
sauce and tomatoes; bring to boil.
Reduce heat to low; simmer 3 minutes
or until chicken is cooked through. Stir
in cream cheese spread until melted.
Drain pasta and spinach; return to
same saucepan. Add chicken mixture;
mix lightly. Stir in 1/2 cup mozzarella
cheese. Spoon into 2-liter or 8-inch
square baking dish.
Bake 20 minutes or until heated
through. Sprinkle with remaining
mozzarella cheese and the Parmesan
cheese. Bake 3 minutes or until cheese
is melted.
Pasta Primavera
Cooked pasta
Grilled Chicken
carrots, broccoli, peas - steamed
Hidden Valley Ranch Dressing
Heat ranch dressing in a microwave safe bowl
until hot. Toss your desired amount with the
cooked pasta, chicken and veggies.
Italian Beef - Crockpot
around 3-4 lbd. Rump Roast
1 Packet AuJus Dry Mix
1Packet ZESTY Italian Dry Dressing Mix
1/4 c water
Place rump roast in the crock pot and sprinkle
the dry mixes on top. Pour water on. Cook on
low for 8-10 hours or High for 6-7 hours. Or
until it shreds easily. Serve with warm french
bread and a side of veggies.
Spinach & Beef Enchiladas
1 lb. Ground Meat
2 Tbs. Olive Oil
3 Cloves Garlic, minced
1 Small Onion, diced
2 Medium Carrots, sliced ¼ inch
8oz Mushrooms, chopped
9oz Bag Spinach
2 c. Enchilada sauce (homemade or canned)
2 c. Mexican cheese blend, shredded
10 Soft Taco Shells
In a 12-inch skillet, fry ground meat until
cooked throughout. Remove from pan, drain
fat and set aside.
To same pan, add the olive oil and heat on
medium-high heat. Sauté the garlic, onions and
carrots until the carrots are just soft. Add
the mushrooms and continue sautéing until
mushrooms begin to soften. Add the
hamburger back to the mixture and heat
through. Place the spinach on top of the
mixture, cover and turn heat to medium. Allow
the spinach to steam until wilted, about 2-3
minutes. Stir, then remove from heat. Add ¼
cup of the enchilada sauce to the filling and
Cover the tortillas with a damp cloth/paper
towel and heat in the microwave for 1 minute.
Into a large glass baking dish (such as a
lasagna pan), pour ½ cup enchilada sauce and
turn to coat the bottom of the pan. Assemble
the enchiladas as follows: place two spoonfuls
of filling in a tortilla, and sprinkle one spoonful
of cheese on top. Roll the filled tortilla and
place seam-side down in the prepared dish.
Once all enchiladas have been filled, pour the
remaining sauce on top, making sure that all
the enchiladas are covered.
Bake at 350ºF for about 20-30 minutes, or
until sauce is bubbly around edges and
enchiladas are heated through. Remove from
oven, sprinkle with remaining shredded cheese
and return to oven for 5 minutes, or until
cheese is melted. Serve with corn bread and
refried beans for a complete meal.
Corn Dogs
1½ cups flour
2/3 cup sugar
½ corn meal
1 Tbsp baking powder
½ tsp salt
1¼ cups milk
2 large eggs
1/3 cup vegetable oil
3 Tbsp melted butter
Sliced hot dogs
Preheat oven to 350° F. Grease to paper-line
18 to 20 muffin cups.
Combine flour, sugar, corn meal, baking powder
and salt in medium bowl. Combine milk, eggs,
vegetable oil and butter in small bowl. Mix well.
Add flour mixture. Stir just until blended. Pour
in to prepared cups filling 2/3 full. Add slices of
hot dogs.
Bake for 18 to 20 minutes or until wooden
pick inserted in center comes out clean. Cool in
pans on wire racks for 5 minutes. Remove to
wire racks to cool slightly.
Easy Slow Cooker Meatballs
1 pounds ground beef or turkey
1 cups Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 cloves garlic, minced
1 medium yellow onion, chopped
1 egg, beaten
1/4 cup grated parmesan cheese
(sometimes I add a little Italian seasonings)
1 Jar os Pasta Sauce
1. Mix all ingredients in a large bowl by hand.
2. Use your bare hands for best results.
3. Roll meatballs to about the size of a golf
4. Put the meatballs in the crock pot, cover
with pasta sauce
5. Cook on low for 6-8 hours, or High for 5
Crockpot Cafe Rio Sweet Pork Taco meat
1 pork loin roast
2 cans diced green chillies
3/4 bottle salsa
1 1/2 c brown sugar
1 package taco seasoning
1/2 c water
Place pork in the crockpot, pour ingredients in
with water and salsa last. Cook on high for 4
hours (6 hours if roast is frozen). Shred meat.
Cook for one more hour.
Make your tacos!! YUM-O! Or make a salad and
make the salad dressing below!!
Café Rio Dressing
1 buttermilk ranch dressing packet (make as
per recipe)
2 tomatillos (tomato like vegetable with a husk
around them) 1⁄2 bunch of cilantro
1 clove garlic
Juice of 1 lime
Add all ingredients to a food processor and
blend. Refrigerate.
** If you want a little HEAT, then add a chopped
jalapeño. When I make it, I leave it out.
Apple Butter Pork Loin
3 lbs pork loin, bonless chuck roast, or chicken
seasoning salt to taste
2 cups apple juice
½ cup apple butter
¼ cup brown sugar
2 Tbs water
¼ tsp ground cinnamon
¼ tsp ground cloves
1 tsp cayenne pepper, optional
Preheat the oven to 350 degrees F (175
degrees C).
Season the pork tenderloin with seasoning
salt, and place in a 9x13 inch baking dish or
small roasting pan.
Pour apple juice over the pork, and cover the
dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. While
the pork is roasting, mix together the apple
butter, brown sugar, water, cinnamon and
cloves. After the hour, remove pork tenderloin
from the oven, and spread the apple butter
mixture over it. Cover, and return to the oven
for 2 hours, or until fork tender.
Roasted Veggie “Cupcakes”
2-3 pounds of vegetables to roast (I
used, carrots, broccoli, onion, &
mushroom, but you could change this
to fit your own tastes or what you have
on hand.)
olive oil
salt, pepper, oregano, dried sage, &
1 package Pillsbury Grands flaky layer
Pesto Sauce
3/4 cup grated parmesan cheese
8oz shredded mozzarella cheese
1. Preheat oven to 400 degrees; wash
and chop vegetables into small bitesized pieces. I cut the onion into thin
2. Place several tablespoons of olive oil in
a large, deep bowl. Add salt, pepper, &
other seasonings to taste. Whisk until
well blended. Add vegetables and stir
until all vegetables are well coated,
adding more oil if necessary.
3. Grease a large cookie sheet with a little
more olive oil then spread out
vegetables in a single layer, using 2
sheets if necessary. You will need one
full sheet of vegetables for this recipe.
Roast vegetables for 25-30 minutes,
stirring once.
4. Open biscuits and peel the layers to
split each one in half so that you have
16 round, half-height biscuits. Spread
them into cupcake tins to make little
When vegetables have finished
roasting, remove from oven, add some
pesto (spoonful or to your liking) and
stir well. Reduce oven temperature to
350 degrees. Add parmesan cheese to
vegetable mixture.
Carefully spoon vegetable mixture into
each biscuit cup. Finally, top each one
with shredded mozzarella cheese and
bake uncovered at 350 degrees for
approximately 15 minutes, until
biscuits are golden and cheese is
melted and bubbly. Makes 16
cupcakes. Refrigerate leftovers in
muffin tin covered with foil. To reheat,
bake covered with foil for 20 minutes
at 350 degrees.
Amelia’s Summer Pasta Salad
½ lb uncooked pasta (I used campanelle)
1 c chopped asparagus, blanched
1 c cherry tomatoes, halved
½ c kalamata olives, pitted and chopped
1 c diced pancetta
For the dressing:
Wisk together 1/3 c olive oil, 2 tablespoons
white wine vinegar, 1 minced shallot, ½
teaspoon salt, and pepper to taste.
Cook the pasta to al dente according to
package directions. Do not overcook!
Meanwhile, blanch the asparagus in boiling
water for one minute, then immediately place in
ice water to stop the cooking. Once pasta is
drained and cooled, combine all ingredients in a
large bowl and toss to combine. This salad may
be prepped a day ahead, just keep the dressing
separate and add to the salad immediately
prior to serving.
Cheesy Zucchini Enchiladas
cooking spray
1 tsp olive oil
2 cloves garlic, crushed
2 medium scallions, chopped
1/4 cup cilantro, chopped
2 medium zucchinis, grated
kosher salt and fresh ground pepper
1 1/2 cups grated reduced fat
mexican blend cheese (Sargento)
4 Large La Tortilla Factory Low Carb
chopped scallions (optional)
chopped cilantro (optional)
For the Enchilada sauce:
1 garlic cloves, minced
1 tbsp chipotle chilis in adobo sauce
(optional for more heat)
1 cups tomato sauce
1/4 tsp chipotle chili powder (to
1/4 tsp ground cumin
1/2 cup fat free vegetable broth
kosher salt and fresh pepper to taste
For the enchilada sauce: in a medium saucepan,
spray oil and sauté garlic. Add chipotle chile,
chili powder, cumin, broth, tomato sauce, salt
and pepper. Bring to a boil. Reduce the heat to
low and simmer for 5-10 minutes. Set aside
until ready to use.
Spray a baking dish with nonstick spray.
Preheat oven to 400 degrees. In a medium
nonstick skillet, sauté garlic and scallions in
olive oil over medium heat for about 3 minutes;
add zucchini, salt and pepper to taste and
cook about 4-5 minutes. Remove from heat
and add 1/2 cup cheese; mix well. Divide
zucchini between in each tortilla, roll and place
seam side down in baking dish. Top with
enchilada sauce (you might not use all) and
remaining cheese and bake until hot and the
cheese is melted, about 20 minutes.Serve with
chopped cilantro, scallions, and reduced fat
sour cream if you wish. Enjoy!!
Antipasti Pull-Apart Pizza
2 tsp (10 mL) olive oil, divided
2 pkg (11 oz) refrigerated French bread dough
(see Cook’s Tip)
1 jar (12 oz) marinated artichoke hearts,
drained and patted dry (about 1 1/4 cups/
300 mL)
1 8-oz (250-g) block mozzarella cheese
1 medium red bell pepper
1/2 cup (125 mL) pitted ripe olives
2 garlic cloves, pressed
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) coarsely ground black pepper
2 oz (60 g) Parmesan cheese, divided
Chopped fresh parsley (optional)
1. Preheat oven to 400°F (200°C). Brush
Large Round Stone with Handles with 1 tsp (5
mL) of the oil. Place one package of the dough
onto Large Grooved Cutting Board. Using a
sawing motion, cut dough in half lengthwise
with Color Coated Bread Knife; slice each dough
half crosswise into 16 half moons for a total
of 32 half moons. Repeat with remaining
dough. Arrange dough over baking stone,
leaving a 1/2-in. (1-cm) border around edge
and spacing 1/2 in. (1 cm) apart; brush with
remaining oil. Bake 14–16 minutes or until
crust is golden brown.
2. Meanwhile, for antipasti, coarsely chop
artichokes with Food Chopper. Dice mozzarella
cheese into 1/2-in. (1-cm) cubes and dice bell
pepper with Santoku Knife. Slice olives with Egg
Slicer Plus(R). Combine artichokes, mozzarella
cheese, bell pepper, olives, garlic pressed with
Garlic Press, salt and black pepper in Stainless
(4-qt./4-L) Mixing Bowl; mix well.
3. Remove baking stone from oven to
Stackable Cooling Rack. Using Rotary
Grater, grate half of the Parmesan cheese
over crust; top with antipasti. Bake 5–7
minutes or until mozzarella cheese is melted.
Remove from oven; grate remaining
Parmesan cheese over top and sprinkle with
chopped fresh parsley, if desired.
Zesty Ravioli Skillet
4 cups (1 L) loosely packed fresh baby spinach
6 oz (175 g) provolone cheese, grated
1 tbsp (15 mL) olive oil
1 small jalapeño pepper, seeded
3 garlic cloves, pressed
2 cans (14.5 oz or 398 mL each) diced
tomatoes with onions, undrained
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) coarsely ground black pepper
1 pkg (24 oz/700 g) small frozen cheese
ravioli (about 65)
1/3 cup (75 mL) heavy whipping cream
1. Wash spinach in large Stainless Mesh
Colander; drain. Grate cheese using Ultimate
Mandoline fitted with grating blade. Set aside
spinach and cheese.
2. Add oil to (12-in./30-cm) Skillet; heat over
medium-high heat 1-3 minutes or
until shimmering. Finely chop jalapeño with
Food Chopper. Add jalapeño to
Skillet; cook and stir 1 minute or until crisptender. Press garlic into Skillet
with Garlic Press; cook and stir 15-20
seconds or until fragrant.
3. Add tomatoes, salt and black pepper to
Skillet; cook and stir with Bamboo
Spatula 1-2 minutes or until simmering. Add
ravioli; stir to coat. Cook,
uncovered, 4-5 minutes or until tender. Stir
cream into Skillet. Cook,
uncovered, 1-2 minutes or until simmering.
Sprinkle spinach over ravioli;
cook, covered, 1 minute or until spinach starts
to wilt.
4. Remove Skillet from heat. Top with cheese;
cover Skillet and let stand
1-2 minutes or until cheese is melted.
15 minute Tomato & Bean Soup
Use this as a base and add whatever veggies
you have - fresh, frozen, or canned.
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1 medium onion, chopped
2 carrots, peeled and thinly sliced
2 ribs celery, chopped
2 cups vegetable or chicken stock
1 (15-ounce) can diced tomato
1 (15-ounce) can tomato sauce (or left over
pasta sauce )
1 (15-ounce) can small white beans or
cannellini beans
1 can green beans
1 1/2 Cups frozen corn
Salt and pepper .....continue on next page......
1 cup fresh basil, torn or shredded
Grated Ptarmigan
Crusty bread
Add extra-virgin olive oil to the pot, 2 turns of
the pan. Add garlic and crushed red pepper
flakes, stir then stir in the onions, carrots,
celery. Cook 10 minutes, then add in the stock,
tomatoes and beans and corn. Bring soup up
to a bubble and season with salt and pepper, to
your taste. Simmer 5 minutes. Turn off the
heat and wilt the basil into the soup. Ladle up
the soup and serve with grated cheese and
Minestrone Soup
4 cups vegetable stock
2 (14.5 ounce) cans stewed tomatoes
1 large potato, cubed
1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
1 large head cabbage, finely chopped
2 tablespoons Italian seasoning
1 (15 ounce) can kidney beans
3 cups fresh corn kernels
1 large zucchini, sliced
1 cup uncooked orzo pasta
salt and pepper to taste
In a large soup pot combine the vegetable
stock, the undrained tomatoes, potato, onion,
celery, carrot, cabbage and Italian seasoning.
Bring to a boil and reduce heat. Simmer for
about 15 minutes.
Stir in the beans, corn, zucchini and pasta;
simmer for 10 to 15 more minutes until the
vegetables are tender. Season with salt and
Pasta - enough for your family (can cook ahead
of time and just toss in the sauce when you
make this)
2 tablespoons extra-virgin olive oil
1 bunch fresh kale
1 15-oz. can cannellini beans, rinsed and
1 pint cherry tomatoes
1 small onion, finely chopped
3 large cloves garlic, finely chopped
2 tablespoons sherry vinegar or dry sherry
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Preheat a skillet over medium-high heat. Add
oil, garlic, and onions; cook for two or three
minutes and then add the tomatoes, tossing
them with the oil. Then add the sherry, sugar,
pepper flakes, and salt. Toss again and cook for
about 15 minutes. Then add the kale and
beans and cook for another five minutes or so,
or until the tomatoes sort of collapse. Add
pasta and toss.
Side Dishes
Thanksgiving Stuffing or Balls
3/4 cup minced onion
1 1/2 cups chopped celery (stalks & leaves)
1 cup butter
9 cups soft bread cubes (white)
2 teaspoons salt
1 1/2 teaspoons crushed fresh sage
1 teaspoon thyme leaves
1/2 teaspoon pepper
in a large skillet, cook & stir onion & celery in
butter until onion is tender & translucent. stir
in about 1/3 of the bread crumbs. turn into
deep bowl. add remaining ingredients & toss. stuff turkey just before roasting.
to make balls, shape stuffing (packed) into 1/2
cupfuls balls: place in greased baking dish. cover & bake in 325 degree oven for 30
minutes, uncover & bake 15 minutes. makes
10 balls.
Candied Yams
2 pounds yams or sweet potatoes (about 6
1/2 cup-3/4 cup packed brown sugar
3 heaping Tbsp. butter
3. Tbsp. cream or egg nog (i always use more!)
1/2 t. salt
1 package caramels
1 package mini marshmallows
boil yams until the skins peel off easily. let sit &
cool on a paper towel. in a medium skillet, combine sugar, butter,
cream (eggnog) & salt. cook over medium heat,
stir constantly until smooth & bubbly. cube
yams into 1/2 inch pieces. add them to skillet
until glazed.
then, transfer them to an 8 1/2 x 11 glass
pan. slice caramels in half & put them in the
pan (use your own preference...i like them really
sweet so i use a lot). layer some on top also. bake in oven for 30 minutes on 350 degrees. then add marshmallows to the top, WATCH
THE OVEN or they will burn. take them out
when they are golden brown.
Sweet Potato Pie
• 1 stick butter -- (4 ounces)
• 2 cups yams, mashed
• 2 cups sugar
• 1 small can evaporated milk
• 2 pie crusts, unbaked
• 1 teaspoon vanilla
• 3 eggs
• 1 1/2 teaspoons cinnamon
Mix sweet potatoes(not yams), sugar and
margarine well. Add other ingredients and mix
well. Pour into crusts. Bake 1 hour at 350
Makes 2 pies.
Better Than The Freezer Aisle: Copy Cat Eggo
2 eggs
2 cups all purpose flour
1.75 cups milk
0.5 cups butter, melted
1 Tablespoon sugar
4 teaspoons baking powder
0.25 teaspoons salt
0.5 teaspoons vanilla
0.5 cups mini chocolate chips,
blueberries, or dried strawberries
Preheat waffle iron. Beat eggs in large bowl
with a whisk until well beaten and fluffy. Using
the whisk, mix in flour, milk, butter, sugar, baking
powder, salt and vanilla, just until smooth. Add
in chocolate chips, blueberries or dried
strawberries. Pour mix onto hot waffle iron.
Cook until golden brown.
Freezing Directions:
Flash freeze. After freezing, place into gallon
freezer bag. Label and freeze. To serve: reheat
in microwave for 30 seconds.
Cinnamon Rolls
2 cups milk
1 cube butter
1/2 cup sugar
2 TBS yeast
1 cup water
1 tsp salt
2 eggs
6 cups flour
1/2 cups butter, softened
1 cup brown sugar, packed
2 TBS cinnamon
1 cup chocolate chips
8 oz. cream cheese
4 cups powdered sugar
1 TBS milk
1 tsp vanilla
Pour milk over butter and sugar. Dissolve yeast
in water. Add milk mixture. Add eggs, salt, flour.
Stir until sticky and clingy. Let raise at least 2
times. Punch dough down, divide in half, pat out
into rectangle. Spread 1/4 cup of butter on
each half. Sprinkle with brown sugar and
cinnamon. Add chocolate chi[s. Roll up on long
side and seal seam. Cut into 1- 1 1/2 “ slices.
Put into greased 9x13 pan cut side up, sides
touching.let rise 1 hour. bake @ 375 degrees
for 20-30 min.
While cinnamon rolls bake, mix up frosting. mix
frosting ingredients in electric mixer. Frost
Buttermilk Pancakes and Buttermilk Syrup
2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 Tbsp. sugar
2 eggs
3 cups buttermilk
4 Tbsp. butter melted
1/2 cup butter
3/4 cup sugar
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vanilla
1. In a large bowl, sift flour baking powder,
baking soda, salt and sugar together.
2. Add eggs, buttermilk and melted butter.
Whisk until well combined.
3. Cook on skillet or griddle until golden
brown on both sides.
4. To make syrup: Combine butter, sugar
and buttermilk in a medium saucepan
over medium heat until sugar
completely dissolves. Then remove from
heat and add baking soda and vanilla.
Stir to combine. Syrup will foam up, but
that is part of what makes it SO
incredible. Don't be alarmed by that.
5. Drizzle (or if you are like my family then
saturate) your pancakes with syrup
and enjoy!
• 3 or 4 ripe bananas, smashed
• 1/3 cup melted butter
• 1 cup sugar (can easily reduce to 3/4
• 1 egg, beaten
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• Pinch of salt
• 1 1/2 cups of all-purpose flour
No need for a mixer for this recipe. Preheat the
oven to 350°F (175°C). With a wooden spoon,
mix butter into the mashed bananas in a large
mixing bowl. Mix in the sugar, egg, and vanilla.
Sprinkle the baking soda and salt over the
mixture and mix in. Add the flour last, mix. Pour
mixture into a buttered 4x8 inch loaf pan. Bake
for 1 hour. Cool on a rack. Remove from pan and
slice to serve.
I usually make this in the muffin pan and bake
for 25 minutes. Kids love this for breakfast or
• 3 cups of all-purpose flour
• 1 Tbsp baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 Tbsp unsalted butter (1 1/4 stick),
• 1 cup sugar
• 2 large eggs
• 1 1/2 cup plain yogurt
1 teaspoon lemon zest
1 1/2 cups blueberries
1 Tbsp flour (if using defrosted frozen
1 Preheat oven to 375°F with a rack in the
lower middle.
2 In a mixing bowl, whisk together the dry
ingredients—the flour, baking soda, baking
powder, and salt.
3 In a large mixing bowl, beat the butter and
sugar together, until fluffy. Add the eggs to
the mixture one at a time, beating after each
one. Mix in the lemon zest.
4 Add one third of the dry ingredients to the
butter/sugar/egg mixture and beat until just
incorporated. Mix in one third of the yogurt.
Mix in another third of the dry ingredients.
Beat in a second third of the yogurt. Mix in the
remaining dry ingredients and then the
remaining yogurt. Be careful to mix until just
incorporated. Do not over mix!
Healthy Dark Chocolate Chunk Oatmeal
Cookie Bars (And yes...they are still good)
2 1/2 cup old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour or whole wheat
pastry flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted (if need you may sub
canola oil)
2 eggs
1 tablespoon vanilla
8 ounces dark chocolate, chopped into chunks
(about 1 1/2 cups)
5 Gently fold the blueberries into the mixture.
6 Use standard 12-well muffin tins. Place a
muffin liner in each well of the muffin tin, or if
you don't have muffin liners, coat the inside of
the muffin tin wells with vegetable oil or butter
with a pastry brush or with cooking spray.
Distribute the dough equally among the cups.
Don't be afraid to fill them high.
7 Place in the oven and bake until the muffins
are golden brown, about 25 to 30 minutes.
Test with a bamboo skewer to make sure the
centers of the muffins are done. Let the
muffins cool in the muffin tin for 5 minutes,
then remove them from the tin and let sit on a
wire rack for 10 more minutes. Serve slightly
Preheat the oven to 350 degrees.
Grease a 9x13 inch baking dish or line
with foil or parchment paper.
In a large mixing bowl or bowl of a stand
mixer, add the oatmeal, flour, brown
sugar, baking soda, salt, melted
coconut oil, eggs and vanilla and beat
until combined and the dough holds
together (the dough will seem oily, this
is good). Mix in about 1 cup of the dark
chocolate chunks.
Turn half the batter out into prepared
pan, pushing the dough into pan.
Sprinkle on the remaining dark
chocolate chunks and then place the
remaining half of the dough over the
chunks. Some of the chunks will most
likely be sticking out, that is fine. Don't
worry about it looking perfect. If
desired you may even add more
chocolate to the top. Most of the time
I do.
Bake for about 20-25 minutes, just do
not over bake. Underdone is always
better in my opinion. Allow bars to cool
in pan for at least 30 minutes before
slicing and serving. The bars are
crumbly so you may want to us a fork...
My dad does.
Ice Cream Pie with Easy Caramel Sauce
(Pioneer Women)
18 graham crackers (the 4-section large
1/3 cup butter, melted
2 pints vanilla ice cream
1/4 cup finely chopped pecans, plus extra for
4 peanut butter cups, roughly chopped
2 large chocolate-covered peanut butter
crunch candy bars, such as Butterfinger,
roughly chopped
Caramel Sauce:
1 cup packed brown sugar
1/2 cup half-and-half
4 tablespoons (1/2 stick) butter
Pinch of salt
1 tablespoon vanilla
For the crust: Preheat the oven to 350
degrees F. Crush the graham crackers in a food
processor or resealable plastic bag. Pour the
crumbs into a bowl and stir in the melted
butter. Press into a pie pan and bake until
golden and set, about 5 minutes. Set aside to
cool completely.
For the filling: Remove the ice cream from the
freezer and allow to soften slightly. Mix in the
pecans, peanut butter cups and peanut butter
crunch candy bars and pour the ice cream
mixture into the crust. Cover with foil and
freeze until very hard, 1 to 2 hours.
For the caramel sauce: Mix the brown sugar,
half-and-half, butter and salt in a saucepan
over medium-low heat. Cook, while whisking
gently, until thicker, 5 to 7 minutes. Add the
vanilla and cook another minute to thicken
further. Pour the sauce into a jar and
refrigerate until cold.
To serve, cut slices of the pie and serve on
individual plates with cold caramel sauce
spooned over the top and sprinkled with
pecans. Serve with extra caramel sauce on the
Vacuum Cleaner Bars
1 Golden Vanilla Cake Mix
3 eggs
½ cup butter, melted
1 lb. powdered sugar
1 8oz. cream cheese, softened
½ cup shredded coconut
½ cup chopped nuts (optional)
Butter the inside of a 13x9 pan. Hand mix the
cake mix, 1 egg and melted butter until dough
no longer sticks to the sides of the bowl. Press
the dough out to cover the bottom of the pan.
Mix cream cheese, 2 eggs and powdered sugar
until creamy. Stir in coconut and nuts. Pour
cream cheese mixture on top of the dough,
covering it completely.
Bake at 325 for 40-45 minutes or until top is
golden brown. Let cool, then refrigerate at
least one hour before cutting.
Monster Cookies - Makes a HUGE HUGE
12 eggs
1 lb. Butter
2 cups brown sugar
4 cups sugar
1/4 cup vanilla
8 tsp baking soda
2 tsp salt
3 lbs. Peanut Butter (6 cups)
18 cups Oatmeal
1 large bag of M&M candies (1lb)
1 (12-16oz) pkg. Chocolate chips
2 dark orange-fleshed sweet potatoes (1 1/4
to 1 1/2 lb. total), such as jewel or red garnet
(sometimes sold as yams)
Preheat oven to 350 degrees. Mix first seven
ingredients thoroughly. Add peanut butter.
Stir in oatmeal, M&Ms, and chocolate chips.
Make large cookies (I use ice cream scoop to
measure dough out). Bake 12-15 minutes.
(less if making smaller cookies). You may have
to adjust the time.
Pecan Crust (recipe follows)
Can also bake in jellyroll pans (4) to make bars.
Can freeze dough or baked cookies.
This makes a HUGE amount of cookie dough.
Divide recipe in ½ or freeze ½ dough.
1 tablespoon melted butter
2 teaspoons lemon juice
3 packages (8 oz. each) cream cheese, regular
or light (neufchâtel), at room temperature
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
4 large eggs
1/4 cup whipping cream
1/4 cup sour cream
1/4 cup maple syrup
1 1/2 teaspoons ground cinnamon
3 eggs
1 C. Karo (light or dark)
1 C. coarsely chopped pecans
½ - 1 C. semi-sweet choc chips (I use ½ c.
otherwise it’s way toooo rich - even for me)
½ C. Sugar
2 TBSP. Butter, melted
1 tsp. Vanilla
1 unbaked pie shell (I just buy Pillsbury
premade. Let stand at room temp for 30-40
min or pace in micro for 10-20 sec before
Preheat oven to 350* In bowl beat eggs until
well combined. Add Karo Syrup, sugar, butter
and vanilla. Mix well. Add nuts and choc chips.
Bake 350* for 50-60 minutes. Test
doneness by placing a knife in center - should
come out clean. Cool. Best served warm with
vanilla ice cream. Whipping Cream is fine too.
** When baking pies I always take a 1-2 inch
strip of tin foil and mold around edges of pie
crust. This keeps it from burning edges.
Roasted Sweet-Potato Cheesecake with
Maple Cream
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
Maple Cream (recipe follows)
1. Preheat oven to 375° (convection
not recommended). Peel sweet
potatoes and cut in half lengthwise.
Place in a 9- by 13-inch baking pan and
brush with melted butter. Bake until
potatoes are soft when pressed, 45 to
55 minutes.
2. Meanwhile, prepare crust. Bake in
same oven with potatoes until lightly
browned all over, 10 to 12 minutes.
3. Scrape any charred spots off
potatoes, then cut potatoes into
chunks. Whirl in a food processor or
mash in a bowl with lemon juice until
smooth. Reserve 1 cup; save any extra
for another use.
4. Reduce oven temperature to 325°.
In a bowl, with a mixer on high speed,
beat cream cheese until fluffy.
Gradually beat in granulated and brown
sugars, scraping down sides of bowl
occasionally, until mixture is well
blended and smooth. Beat in eggs, one
at a time, until blended. Add reserved
sweet potato mixture, the whipping
cream, sour cream, maple syrup,
cinnamon, nutmeg, and ginger. Mix on
low speed until well blended.
5. Wrap bottom of cheesecake pan with
heavy-duty foil, pressing it up the
sides. Pour batter over crust. Put
cheesecake pan in a 12- by 15-inch
roasting pan at least 2 inches deep.
Set pans in oven and pour enough
boiling water into roasting pan to come
halfway up sides of cheesecake pan.
6. Bake until cake barely jiggles in the
center when gently shaken, about 55
minutes. Remove pans from oven. Lift
cheesecake pan from roasting pan and
let cool completely on a rack, about 1
hour, then chill until cold, at least 1 1/2
hours, or up to 3 days (cover once
7. Up to 6 hours before serving, cut
around inside of pan rim to release
cake; remove rim. With a pastry bag,
pipe dollops of maple cream onto cake.
Or serve maple cream separately, to
spoon onto each wedge.
Pecan Crust: Whirl 1/4 cup coarsely
chopped pecans in a blender until finely
ground; you should have 1/4 cup. In a
bowl, mix pecans, 1 1/4 cups fine
graham cracker crumbs, 2 tablespoons
sugar, and 5 tablespoons melted
butter. Pour into a 9-inch cheesecake
pan with removable rim (2 1/4 in. tall).
Press mixture evenly over bottom of
Maple Cream: In a bowl, with a mixer on
high speed, beat 3/4 cup whipping
cream until stiff peaks form. On low
speed, beat in 1/4 cup maple syrup just
until blended.
You can make this cheesecake up to 3 days
ahead; cover and chill. Garnish with cream up to
6 hours before serving; cover and chill until
Hershey’s Best Brownies (Original Recipe)
1c. (2 sticks) butter or margarine 2c. sugar
2 tsp. vanilla extract
4 eggs
1 c. all-purpose flour
3⁄4 c. Hershey’s Cocoa powder 1⁄2 tsp. baking
1⁄4 tsp. salt
1 c. chopped nuts (optional)
1. Heat oven to 350oF. Grease 13x9x2-in
baking pan.
2. Microwave butter in large bowl at HIGH
(100%) 2 minutes or until melted. Stir in
sugar and vanilla.
3. Add eggs, one at a time, beating well with
spoon after each addition. Add flour, cocoa,
baking powder and salt; beat well until
blended. Stir in nuts. Pour into pan and
smooth out.
4. Bake brownies 30-35 minutes or until
brownies begin to pull away from sides of
pan. Cool completely.
S'more Cups
7 whole graham crackers (1 cup/250 mL finely
1/4 cup (50 mL) powdered sugar
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate
candy, divided
12 large marshmallows
1. Preheat oven to 350°F (180°C). Place
graham crackers into a large resealable plastic
bag. Finely crush into crumbs using Baker's
Roller®. Combine graham cracker
crumbs, powdered sugar and butter in Small
Batter Bowl. Using Small Scoop, place scant
scoop of crumb mixture in each cup of Deluxe
Mini-Muffin Pan. Press crumbs to form shallow
cups with Mini-Tart Shaper. Bake 4-5 minutes
or until edges are bubbling. Meanwhile, break
two of the candy bars into rectangles. Remove
pan from oven; place one rectangle into each
2. Cut marshmallows in half crosswise using
Professional Shears dipped in cold water. Place
one marshmallow half, cut-side down, into each
cup. Return to oven 1-2 minutes or until
marshmallows are just slightly softened.
Remove from oven to Stackable Cooling Rack;
cool 15 minutes. Carefully remove cups from
pan. Cool completely.
3. Break remaining candy bars and place in (1cup/250 mL) Prep Bowl. Microwave on HIGH 1
minute-1 1/2 minutes or until melted and
smooth, stirring every 20 seconds. Dip the top
of each marshmallow in melted chocolate. Turn
top-side up and let stand 40 minutes-1 hour
or until set.
Chocolate Chip Raspberries- Place chocolate
chip inside clean raspberries = delightful
Movie Night Marshmallow Caramel Popcorn
1/2 c brown sugar 1/2 c butter 9-10
marshmallows 12 c popcorn. Microwave brown
sugar and butter for 2 minutes. Add
marshmallows. Microwave until melted, 1 1/2 2 minutes. Pour over popcorn.
1 ½ C. Crushed Pretzels
½ C. Sugar
½ C. melted Butter
8 oz. Cream Cheese - Whipped kind
8 oz. container Coolwhip
½ C. Powdered Sugar
6 oz. Raspberry Jello
2 C. Hot Water
16 oz. Frozen Raspberries (I use 2 pkg. which I
think ends up being more than 16 oz)
Crush pretzels and mix with sugar and butter.
Spread into 9 x 13” pan. Pat down firmly.
Bake 10 min at 350*. Cool
Mix Cream cheese (room temp) thawed
coolwhip, and powdered sugar. Spread on
pretzel layer. Place back in fridge. Dissolve
Jell-o in hot water, add raspberries. Let stand
till slurpy consistency (with extra raspberries
– may not need to do this). Carefully pour over
cream cheese layer. Cover and place in fridge.
(I actually place in fridge till it firms up and then
No Bake Energy Bites
1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1/2 cup ground flaxseed
1/2 cup mini chocolate chips
1 tsp vanilla (I ALWAYS add more!)
Dash of cinnamon
Mix everything above in a medium bowl until
thoroughly incorporated. Roll into balls and
enjoy! Store in an airtight container and keep
refrigerated for up to 1 week.
Pumpkin Spiced Popcorn
1/3 c popcorn kernels
2 tbsp brown sugar
2 tbsp maple syrup
1/2 tsp pumpkin pie spice mix
1 tbsp butter salt to taste
2 packages regular or quick active dry yeast (4
1⁄2 teaspoons)
2 1⁄4 cups very warm water (120° to 130°)
in a large sauce pan or pot, heat brown sugar,
maple syrup and pumpkin pie spice over medium
heat, cook, stirring every 3 min or until sugar is
dissolved and mixture is bubbling. remove from
heat and put aside until later. Pop popcorn.
pour mixture over popcorn and toss.
Carrabba’s Bread Dipping Spices
2 tbsp. chopped Italian flat leaf parsley
1 tbsp. minced garlic
1 tsp. dried thyme
1 tsp. dried oregano
1/4 tsp. dried basil (or 1 tbsp. fresh-if using
fresh reduce parsley to 1 tbsp.)
1/8 tsp. dried rosemary (or 1/2 tsp. fresh)
1 tsp ground black pepper
1/2 tsp. kosher salt
1/8 tsp. ground red pepper (or 1/4 tsp. red
pepper flakes)
1/2 tsp. extra virgin olive oil
1/8 tsp. fresh lemon juice
Place all ingredients except olive oil & lemon in a
blender or food processor and chop until all
ingredients are similar in size. Stir in the olive
oil & lemon juice.
For Serving:
In a small dish, place 1 1/2 tsp. spice mixture.
Pour 3-4 tbsp. extra virgin olive oil over top of
the spice mixture. Serve with french bread for
Honey-Whole Wheat Bread
3 cups whole wheat flour
1/3 cup honey
1⁄4 cup shortening
1 Tablespoon salt
3 to 4 cups all-purpose or bread flour
1. Mix whole wheat flour, honey, shortening,
salt and yeast in large bowl. Add warm water.
Beat with electric mixer on low speed 1 minute,
scraping bowl frequently. Beat on medium
speed 1 minute, scraping bowl frequently. Stir
in enough all-purpose flour, 1 cup at a time, to
make dough easy to handle.
2. Place dough on lightly floured surface. Knead
about 10 minutes or until dough is smooth and
springy. Alternatively, knead the dough in a
stand mixer using a dough hook with the mixer
set to “Stir”. Place kneaded dough in a large
bowl greased with shortening, turning dough to
grease all sides. Cover bowl loosely with plastic
wrap and let rise in warm place 40 to 60
minutes or until double. Dough is ready if
indentation remains when touched.
3. Grease bottoms and sides of 2 loaf pans, 8
1⁄2 x 4 1⁄2 x 2 1⁄2 or 9 x 5 x 3 inches, with
4. Gently push fist into dough to deflate.
Divide dough in half. Flatten each half with
hands or rolling pin into 18 x 9-inch rectangle
on lightly floured surface. Roll dough up tightly,
beginning at 9-inch side. Press with thumbs to
seal after each turn. Pinch edge of dough into
roll to seal. Press each end with side of hand to
seal. Fold ends under loaf. Place seam side
down in pan. Cover loosely with plastic wrap
and let rise in warm place 35 to 50 minutes or
until double.
5. Move oven rack to low position so that tops
of pans will be in center of oven. Heat oven to
6. Bake 40 to 45 minutes or until loaves are
deep golden brown and sound hollow when
tapped. Remove from pans to wire rack to cool.
For all popsicle recipes, add ingredients to a
blender and blend until smooth. You may need
to add more or less coconut milk/water
depending on whether you are using frozen or
fresh fruit. Feel free to adjust ingredient
amounts according to your taste.
Piña Colada
1c pineapple
½ banana
1c mango
½ c unsweetened coconut
½ c coconut milk
Chocolate Covered Cherry
2c sweet cherries, pitted
1 banana
½ c coconut milk
1 Tbs unsweetened cocoa powder
Peanut Butter Smoothie
1 c Unsweetened, natural peanut butter
½ c blueberries
1c coconut milk
After blending, stir in ½ c granola
Green Popsicle
2 large leaves of Kale or Collard greens,
or 1 c tightly packed spinach
1 apple, cored
1c mango
½ c water
Summer Cool
1 ½ c melon
(cantaloupe, Tucson, honeydew, etc.)
1 large cucumber, peeled and seeded
Juice of half a lemon and half a lime
Banana Pops
Ripe bananas
Smooth, unsweetened peanut butter
Unsweetened coconut, chopped nuts, granola,
Peel bananas and cut in half. Into the cut end
of each half, insert a popsicle stick. Lay the
bananas on a parchment lined plate and freeze
for about 1-2 hours, until firm. Dip the frozen
bananas in peanut butter, and then dip in
coating of choice. Place back on plate and
freeze until firm.
Banana Nutty Frozen Bites
2 ripe bananas
2 Tbs Almond butter
½ c unsweetened coconut
In a bowl, mash the bananas and mix in the
almond butter until a gooey, semi-smooth
consistency forms. Using a spoon or scoop,
spoon onto a parchment lined plate and freeze
30-40 minutes until the mixture is hard
enough to mold with hands. Remove from
freezer and quickly form into balls. Roll each
ball in coconut and freeze for another 20-30
Margarita Slushes
For 2 quarts:
1 large can frozen limeade
½ can of tequila (use limeade can to measure)
1 corona or corona light (no other
1 2-liter bottle of 7-up or diet 7-up
Pour first 3 ingredients in the 2 quart pitcher.
Mix then add in 7-up until 2’ from the top then
slowly mix