Artichoke & Pea Saute

Ingredients

2 tsp canola oil

3 cups frozen quartered artichoke hearts, thawed (about 12 oz)

1 1/2 tbsp butter

1/4 cup chopped shallots

1 cup frozen peas, thawed

1/4 tsp salt

1/8 tsp black pepper

2 tbsp fresh flat-leaf parsley leaves

1 tbsp fresh mint

6 lemon wedges 

Directions

Heat large skillet over medium-high heat and add oil to the pan

Add artichokes - Cook for 4 minutes

Remove artichokes from the pan

Melt butter in the pan and add shallots - Cook for 3 minutes

Stir in artichokes, peas, salt, and pepper - Saute for 30 seconds

Remove from heat, add herbs, and serve with lemon wedges

Raspberry Chipotle Chicken

Ingredients

2 tbsp seedless raspberry jam

1 1/2 tbsp fresh lime juice

1 tbsp minced chipotle chili, canned in adobo sauce

1 tsp fresh garlic, minced

1/2 tsp grated lime rind

4 skinless, boneless chicken breast halves   

Directions

Combine first 5 ingredients in a small saucepan stirring until smooth (about 4 minutes)

Heat grill pan over medium-high heat

Sprinkle chicken evenly with salt and pepper

Grill chicken 6 minutes on each side until done

Spoon raspberry mixture over chicken and serve

Shrimp Fettuccine

Ingredients

8 oz uncooked fettuccine

2 tbsp butter

1 tbsp olive oil

2 garlic cloves, thinly sliced

10 oz medium shrimp, peeled and deveined

3/8 tsp salt

1/4 tsp black pepper

6 oz fresh baby spinach

1 1/4 oz Parmesan cheese, shaved

Directions

Cook pasta

Melt butter and oil in a large skillet over medium heat

Add garlic to pan and cook for 1 minute

Remove garlic from pan with slotted spoon and place in a small bowl

Increase heat to medium-high

Add shrimp, salt and pepper to pan and cook 4 minutes until shrimp is done

Add pasta, spinach, and garlic to pan

Cook 1 minute or until spinach wilts

Sprinkle with cheese

Snap Peas with Pancetta and Parmesan

Ingredients

1/4 pound of pancetta, thinly sliced

Kosher salt

1 pound sugar snap peas, trimmed

1/4 cup minced red onion

1/2 cup olive oil

2 tbsp champagne or white wine vinegar

2 tbsp freshly squeezed lemon juice

1/2 tsp black pepper

5 tbsp grated Parmesan cheese

Directions

Place pancetta slices on baking rack and roast 8-10 minutes until crisp

Remove from oven and set aside to cool

Put snap peas in boiling water for only 10-15 seconds

Immediately drain and put into a bowl filled with ice water

Cool completely and drain

Cut each snap pea in half lengthwise and place in a large bowl

Add red onion

To make vinaigrette, whisk olive oil, vinegar and lemon juice

Pour onto peas to moisten

Crumble pancetta over salad and add salt/pepper

Add Parmesan cheese and toss well 

Slow Cooker Cacciatore

Ingredients

1 large onion

2 pounds boneless, skinless chicken thighs

1 bay leaf

2 cans (6 oz each) tomato paste

1/4 cup fat-free reduced sodium chicken broth

3 cloves garlic, minced

1 tsp dried basil leaves

1 tsp dried oregano leaves

1/4 tsp black pepper

1 package (8 oz) sliced fresh mushrooms

4 cups pasta, uncooked

1 cup shredded part-skim mozzarella cheese

1/3 cup chopped fresh parsley

Directions

Place onions in slow cooker and top with chicken and bay leaf

Mix next 6 ingredients in a bowl, add mushrooms and stir to coat

Spoon mixture over chicken and cover with lid

Cook on low 7-9 hours (or high 4-5 hours)

About 15 minutes before ready to serve, cook pasta as directed

Drain pasta

Remove bay leaf from chicken mixture and discard

Spoon mixture over pasta

Top with cheese and parsley 

Barbecue Meatloaf

Ingredients

1 1/2 pounds ground beef

1 cup fresh breadcrumbs

1/2 onion, diced

1 egg, lightly beaten

1 1/2 tsp salt

1/2 tsp pepper

2 cans (8 oz) tomato sauce

1/2 cup water, to thin sauce, if necessary

3 tbsp vinegar

3 tbsp brown sugar

2 tbsp Dijon mustard

2 tbsp Worcestershire sauce

Directions

Preheat the oven to 350 degrees

Mix together the beef, breadcrumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce

Form mixture into a loaf and place in a shallow pan

Stir together remaining ingredients and pour sauce over the loaf

Bake for 60 minutes - Baste every 15 minutes with the pan juices

Stuffed Acorn Squash

Ingredients

2 medium acorn squash, halved and seeds removed

4 slices bacon, diced

1 medium onion, trimmed and diced

1 Granny Smith apple, peeled, cored, and diced

1 pound ground beef

1/4 cup packed dark brown sugar

1 tsp pumpkin pie spice

1/2 tsp dried sage

1/4 tsp salt

1/4 tsp pepper

2 tbsp dry breadcrumbs 

Directions

Preheat the oven to 350 degrees

Place squash face down in a rimmed dish

Add 2 cups of water to dish and bake at 350 degrees for 40 minutes

Cook bacon in a large skillet over medium heat for 4 minutes

Add onion and apple - Cook for 4 minutes

Stir in ground beef - Cook for 5 minutes

Add brown sugar and spices - Cook for 1 minute

Remove from heat and add breadcrumbs

Drain water from baking dish and flip over squash

Spoon meat mixture into the squash

Return to oven and bake 350 degrees for 20 minutes 

Broccoli Salad with Feta and Almonds

Ingredients

1 tsp and 1/4 tsp salt

1 pound broccoli crowns

1 large clove of garlic

2 tbsp red wine vinegar

Generous pinch of hot pepper flakes

1 tbsp and 4 tbsp olive oil

1/2 cup slivered almonds

1/2 cup to 3/4 cup of feta cheese

Directions

Cook broccoli in boiling water for exactly 3 minutes - Drain and let cool

Mash garlic with 1/4 tsp salt

Mix in hot pepper flakes and red wine vinegar and let sit for about 10 minutes

Heat 1 tbsp olive oil in skillet, add almonds and fry until lightly golden brown - About 2-3 minutes

Put almonds on plate covered with paper towels and let cool

After 10 minutes, whisk remaining 4 tbsp olive oil into vinegar-garlic mixture

Combine broccoli, feta cheese, and half the almonds in a bowl

Toss with dressing to coat

Serve with remaining almonds on top 

Pumpkin Bars

Ingredients

4 eggs

1 2/3 cups sugar

1 cup vegetable oil

16 oz can of pumpkin

2 cups flour

2 tsp baking powder

2 tsp cinnamon

1 tsp salt

1 tsp baking soda

8 oz block of cream cheese, softened

1 pound box of confectioners sugar

1 stick butter

1 tsp vanilla extract

Directions

In a bowl, mix eggs, sugar, oil and pumpkin together

In another bowl, mix flour, powder, cinnamon, salt and baking soda

Combine all ingredients together

Spread mixture in an ungreased 9 x 13 baking dish

Bake at 350 degrees for 30 minutes

Let cool several hours before topping with icing

For icing, combine cream cheese, confectioners sugar, butter and vanilla

Spread on top of cooled pumpkin bars  

Champagne Truffles

Ingredients

1/4 cup champagne (at room temperature)

 1 tbsp light colored corn syrup

6 oz milk chocolate, finely chopped

2 oz bittersweet chocolate, finely chopped

1 tbsp unsweetened cocoa

Directions

Combine first 4 ingredients in the top of a double broiler

Cook over simmering water until chocolate melts completely, stirring constantly

Pour mixture into a 9 inch pie plate and cover with plastic wrap

Refrigerate 2 hours or until firm

Scoop chocolate mixture with a spoon into 15 equal portions

Roll each portion into a ball

Place cocoa in a shallow bowl

Roll chocolate balls in cocoa to completely cover

Refrigerate until ready to serve 

Beef & Broccoli Stir Fry

Ingredients

1/2 cup soy sauce

2 tbsp lemon juice

1 tbsp cornstarch

1 tbsp firmly packed dark brown sugar

1 clove garlic, crushed

1 tsp black pepper

2 tbsp vegetable oil

2 pounds sirloin, sliced

1 medium onion, thinly sliced

2 medium heads of broccoli, cut into florets (about 4 cups)

2 tsp grated fresh ginger

Directions

In a bowl, combine soy sauce, lemon juice, cornstarch, sugar, garlic, and pepper

Heat 1 tbsp oil in a skillet and add beef - Cook 2 minutes

Transfer beef to warm plate

Heat remaining oil in skillet and add onion - Cook 5 minutes

Add broccoli to skillet with 1/2 cup water

Bring to a boil, cover and reduce heat to simmer for 3 minutes

Return beef to skillet with soy sauce mixture

Add ginger

Bring to a boil and cook, stirring constantly until sauce thickens (about 2 minutes)

Serve over hot egg noodles

Knock You Naked Brownies

Ingredients

1 package (18.5 oz) German chocolate cake mix

1 cup chopped pecans

1/3 cup plus 1/2 cup evaporated milk

3/4 cup butter, melted

60 vanilla caramels, unwrapped (one 14 oz package)

1 cup semi-sweet chocolate bits

Directions

Preheat the oven to 350 degrees

In a bowl, combine the cake mix, pecans, 1/3 cup milk and melted butter

Press half the batter into the bottom of a greased 9 x 13 baking dish

Bake in a 350 degree oven for 8 minutes

In a double-broiler over simmering water, melt caramels with remaining milk

When mixture is well-mixed, pour over baked layer

Cover with chocolate chips

Pour remaining batter on top of chips

Return to the 350 degree oven and bake for 18 minutes

Let cool before cutting into squares

Three Decka Mocha

Ingredients

1 1/4 cups brown sugar

1/2 cup chopped nuts

1/2 cup Oleo

1 cup flour

1 package (8 oz) cream cheese, softened

1 cup confectioners sugar

1 cup of whipped topping

2 packages of instant chocolate pudding

3 cups milk

Additional whipped topping

Directions

Preheat the oven to 350 degrees

Mix brown sugar, nuts, Oleo, and flour together and press into a 9 x 13 baking dish

Cook for 15 minutes in a 350 degree oven 

Mix cream cheese, confectioners sugar, and whipped topping together

Spread mixture on top of cooled crust

Mix pudding and milk - Chill

Spread pudding on top of cream cheese layer

Cover with whipped topping and nuts

Fruit Pizza

Ingredients

1 (18 oz) package refrigerated sugar cookie dough

1 (13.5 oz) marzetti cream cheese fruit dip

3 cups assorted: strawberries, raspberries, blueberries, kiwi, pineapple, mandarin

Directions

Preheat the oven to 325 degrees

Roll cookie dough onto a 12 inch pizza pan with floured fingers

Press dough to the rim of the pan

Bake for 20 minutes and then cool

Spread dip evenly and arrange all the fruit on top

Chill in fridge

Tollhouse Chocolate Chip Cookies

Ingredients

2 1/4 cups flour

1 tsp salt

3/4 cup sugar

1 tsp vanilla

1 (12 oz) package of semi-sweet chocolate bits

1 cup chopped nuts

1 tsp baking soda

1 cup butter, softened

2 eggs

3/4 cup brown sugar

Directions

Preheat the oven to 375 degrees

In a bowl, mix flour, salt, and baking soda

In another bowl, mix butter and sugars with vanilla until creamy

Beat in eggs

Combine bowls and add in bits and nuts

Cook 8-10 minutes