Zucchini Cakes

Ingredients

2 small shredded zucchini (Place in paper towels and press out as much water as possible.)

1/2 cup of parmesan cheese 

3/4 cup of panko bread crumbs

A pinch of red pepper

1/4 cup of egg beaters

Olive Oil

Mix together zucchini, parm cheese, bread crumbs, pepper, and egg beaters. Then patty and cook in heated olive oil until brown on both sides. I served mine with a sandwich since I made small patties. They would also be great on a sandwich if you made them larger!

Oven Chili Dog's

Oven hotdogs? My husband said the same thing. His exact words, "Why are you wasting your time just boil the hotdogs and top with cheese and chili." But after eating one he gave me a sincere apology and said, "This is the most amazing hotdog I have ever ate." There is something about cooking them in the oven that makes these hotdogs amazing. Lets just say I will never settle for a boiled hotdog again!  

Ingredients:
4 hotdogs
4 buns
1 can hotdog chili
Relish
Mayo
Mustard
Cheddar Cheese
Diced Onion

Preheat oven to 350 degrees. Put mayo, mustard and relish on bun. Place hotdogs in bun and top with chili and plenty of it.

 Top with cheese

 And Onions. Cover with foil and bake for 45 minutes.

 You will need a knife and a fork for these bad boys!

 Enjoy!!!

Ham and Cheese Sliders

Ingredients:
12 Dinner Rolls  (I used Hawaiian sweet rolls)
12 pieces of honey ham (I used Winn-Dixie Honey Ham of the Bone from the deli)
3 pieces swiss quartered to make 12 equal pieces
Mayo

Poppy Seed Topping:
1/2 tbsp poppy seeds
1/2 stick butter melted
1/2 tbsp honey mustard or yellow mustard
1/2 tbsp onion powder or 2 tbsp on minced onions
1/2 tsp Worcestershire

Preheat oven 350 degrees
Cut in half leaving the bun connected. Mayo your buns and place your ham and cheese  on them.

 Place sliders close together on a baking sheet.

 Mix together poppy seeds, butter, onion, Worcestershire, and mustard together and pour on top of sliders. Let set for10 minutes to allow time for the butter to set.

 Cover with foil and bake for 12-15 minutes until cheese has melted. Enjoy!

Cheese and Herb Stuffed Bread

Ingredients:
1 loaf of freshly baked bread from local bakery of yourself
2 tbsp of fresh parsley, basil, and green onions
1 cup of mozzarella cheese
1 tsp on minced garlic

Preheat oven to 350. Cut bread in half and scoop out some of the insides to make room for the stuffing. Then put on your parsley, basil, green onions, and garlic.

 Sprinkle with cheese. Out the top back on the bread wrap in foil and bake for 30 minutes.

 Let set for 5 minutes then cut  and enjoy!

Creamy Pasta Bake

Ingredients:
1 24-29 oz jar of your favorite spaghetti sauce
1 15 oz jar of Alfredo sauce
1 box penne pasta noodles
2 cups mozzarella cheese
1 cup Parmesan cheese

Preheat oven to 350 degrees. In a large bowl mix together sauces, then mix in mozzarella.

 Cook pasta according to package then add cooked pasta to the sauce mix and combine. Pour pasta into your baking dish and bake for 20-25 minutes.

 Take out top with Parmesan cheese and bake for additional 5 minutes. Enjoy!

Chicken Florentine

Ingredients:

2 tablespoons extra virgin olive oil
1 cup finely chopped white onion
1 clove minced garlic
4 cups baby spinach leaves
2 cups cooked shredded chicken breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 Cups Philadelphia Cooking Creme
1 pound bowtie pasta or other small noodle
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees F. and spray a 9×13 inch baking dish with non-stick cooking spray.

Place oil in Dutch oven or large pot over medium heat. Add onion and cook, stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Stir in spinach leaves, cook, stirring until wilted about 2 minutes. Add chicken, salt, and pepper, and cook until heated through, about 3 minutes. Add cooking cream, stirring to combine.

Cook pasta according to package directions, drain and run under cold water to stop cooking. Add pasta to chicken mixture stirring to combine. Transfer to prepared baking dish and top with cheese. Bake for 20 to 30 minutes, until cheese is melted.Makes 8 servings

Pasta Salad

Ingredients:
1/2 to 3/4 box bow tie noodles or tri-color spiral noodles cooked according to package
2-3 roma tomatoes diced
1/2 diced red onion
7-10 sliced black olives
3/4 cup creamy ceaser dressing

1/2 cup Parmesan Cheese
4 tbsp. Basil Pesto (Fresh or Jarred)

Salt, Pepper, and Garlic to taste

1/4 cup of Italian Dressing Olive Garden Style

Pour pasta into a medium-large bowl.

Mix together Caesar dressing with Basil Pesto. Pour over warm pasta

 and coat throughly.

Add the rest of the ingredients and toss.

Cover and place into refrigerator.
When ready to eat toss pasta salad with Italian dressing and serve.

Cheesy Potato Bake

Potatoes:
3 tablespoons butter
1 large yellow onion, chopped
1/4 cup all-purpose flour
1 1/2 cups low-sodium chicken broth
1 cup milk
1 ½ teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
2 cups shredded sharp cheddar cheese (8 ounces)
26-ounce bag frozen shredded hash browns
1/2 cup light sour cream

Topping:
3 cups cornflakes, lightly crushed or panko breadcrumbs
2 tablespoons butter, melted

Melt the butter in a large pot over medium heat. Add the onion and cook until the onion is softened and translucent,a bout 5-6 minutes. Stir in the flour and cook, stirring constantly, for about a minute. Combine the chicken broth and milk in a liquid measure and slowly whisk in the mixture. Add the salt, pepper and thyme. Stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer, stirring frequently, until the mixture is slightly thickened, about 5 minutes.

Take the pot off the heat and stir in the cheese until smooth. Mix in the frozen hash browns, lifting and folding the mixture until well combined. Finally, stir in the sour cream.

In a medium bowl, toss the lightly crushed cornflakes with the butter until evenly combined. Scoop out the potato mixture into a 9X13-inch baking dish and top with the buttered cornflakes. If baking the potatoes by themselves, bake at 350 degrees for 45 minutes, until hot and bubbly around the edges. If baking the potatoes with a ham (my ham recipe bakes at 300 degrees), bake the potatoes for 90 minutes at 300 degrees then crank the oven to 400 degrees and bake the potatoes for 10 minutes more. In both baking situations, let the potatoes rest for 10 minutes before serving.

One Skillet Cookie

Ingredients:
1 stick (8 tablespoons) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon pure vanilla extract
1 egg
1 1/2 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup chocolate chunks

Preheat oven to 350 degrees. Melt butter in an 8 inch cast iron skillet set over medium-low heat. Stir in sugars and vanilla and remove from heat. Let rest until pan is warm, but no longer very hot, about 5 minutes.
Crack an egg onto the butter and sugar mixture, and use a fork to whisk it well into the mixture. Place flour, baking soda, and salt on top, and very carefully stir into the mixture until smooth and well-mixed. Stir in chocolate chunks. Place in the oven for 15 minutes, or until starting to turn golden on the top and around the edges, but soft in the center. Serve with vanilla ice cream

Pressed Buffalo Chicken Wraps

Ingredients

1/2 Rotisserie Chicken (Shredded without Skin)

Cheddar Cheese

1/4 cup of light mayo

3 thinly sliced scallions

2 teaspoons of hot sauce

2 tablespoons of fat free sour cream

Flour Tortilla Wrap 10-inch or 12-inch

Begin by shredding chicken and setting aside.

Mix together sour cream, mayo, green onion, and hot sauce.

Add chicken to sauce mixture.

Place tortilla on working surface. Top with a layer of cheddar cheese, leave about a half inch  of area around the tortilla. Then top with about 1/4 to 1/2 cup of the chicken mixture.

Roll up tortilla and place in a non-stick greased pan. Brown on each side (3-4 minutes/per side).

Serve with multigrain tortilla chips and your favorite layered mexican dip!

Shrimp Alfredo

Ingredients:
Shrimp:
1-2 lbs of shrimp peeled and deveined
Butter, Garlic, Salt, and Pepper

Alfredo:
1 quart Heavy whipping cream or half and half
1/2 stick of butter
1 egg yolk
1 wedge of FRESH grated Parmesan
Salt, pepper, and garlic to taste

In a saucepan add butter and melt then add 1/2 of the cream to the butter and bring to a simmer. In a bowl add the rest of the cream and egg yolk and beat set aside until ready to use. When the cream and butter start to simmer add cream and egg mixture and bring back to a low simmer. Right before serving gradually add Parmesan cheese and seasoning. When finished you can toss noodles in the Alfredo or you can pour Alfredo on top of noodles.

 

To cook the shrimp I heated butter in a large iron skillet. Before putting shrimp in I seasoned them with salt and pepper. Add a little garlic to the pan when the butter had melted. Add shrimp all at one time and let sit for two minutes on medium high heat. Turn shrimp after 2 mintues and continue to cook for another minute or two until fully cooked. Add to Alfredo and enjoy!!

Italian Dressing Olive Garden Style

Ingredients:
1/2 cup olive oil

1/4 cup white wine vinegar
1 teaspoon dried Italian spices
1 teaspoon salt
black pepper
1 teaspoon sugar
1/2 teaspoon garlic powder
1 tablespoon mayonnaise
3 tablespoons water

Combine all ingredients in a blender on high until combined, about 30 seconds.
Pour into small bowl and cover and refrigerate until ready to serve.
Stir before serving.

Chocolate Cobbler

Ingredients:

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Fried Okra

Ingredients:
6 cups of oil
2 lbs fresh okra
1 cup buttermilk
1/2 cup cornmeal
1 cup flour
Salt and Pepper to taste

Preheat oil in a heat skillet.
Cut Okra into 1/2 inch pieces.

 Dip in buttermilk

 Place okra in skillet and cook for five minutes or until golden. I had to turn mine because I didn't have enough oil

 Sorry for the bad picture but the boys took the okra before I could take a picture.

Muffin Tin Breakfast

Ingredients:
12 slices of bacon
4-6 slices of bread
12 eggs
Tomato (optional)
Spinach (optional)
Salt and Pepper to taste

Preheat oven to 350 degrees.
Then with a small biscuit cutter cut out pieces of bread I only made 6 so I only needed 3 pieces of bread.

 Wrap the raw bacon around the inside of a greased muffin tin

 Now carefully place the bread in each tin and press down so that it on the bottom of the tin.

 Now top with diced tomatoes if you like

 Then with spinach and then with cheese

 Carefully crack the eggs and place in the tin. If you like you can scramble the eggs then pour them in.

 Sprinkle with salt and pepper

 Bake for about 25 minutes or until the egg is cooked to your liking. If you are scrambling your egg check it at 15 minutes.

 Scoop out with a spoon and enjoy!