Jess's Recipes

Eggnog Bread 1 cup eggnog 2 teaspoons rum flavored extract 1 cup white sugar 1 teaspoon vanilla extract 2 eggs, beaten 1/2 cup butter, softened 2 1/4 cups flour 2 teaspoons baking powder 1/4 teaspoon ground nutmeg 1/2 teaspoon salt Preheat your oven to 350 degrees. Grease one large loaf pan or 3 mini loaf pans. Mix together the first 6 ingredients until they are blended well. Sift together flour, baking powder, salt and nutmeg. Add dry ingredients to the eggnog mixture and mix until just moistened. Pour into prepared pan(s). Bake large pan for 40-60 minutes or until toothpick inserted comes out clean. Smaller loaf pans can bake for 35-40 minutes! Cool for 10 minutes, remove from pan, and then let cool completely on a baking rack. Wrap tightly and store in the refrigerator for easy cutting! YUM! From smashed peas and carrots

I took this from Jessica Carey's blog. Her friend Ali made this and I would like to make it soon. Mash Ingredients 2-3 potatoes, maybe 4 2 or 3 large carrots 1/2 -3/4 o head of cauliflower 1/2 cup milk, or so (whatever kind you have on hand) 3-4 cloves garlic (or more if you like this garlicky) 2-3 tablespoons butter (margarine, whatever) sour cream (if you have it on hand) salt pepper Peel and chop potatoes and carrots into small chunks. Cut cauliflower into similarly sized pieces. Put all ingredients in a large pot with cool water and bring to a boil. Once cooked through and soft, drain and return potatoes, carrots and cauliflower to pot. Mash as you would for mashed potatoes and add milk, butter, and, if using, sour cream. Mash to desired thickness and add salt and peppe to taste. You can use hand mixer, stand mixer or even an immersion blender (which is what I

6 bone-in pork chops course salt freshly ground black pepper 1 T olive oil 2 T unsalted butter 1 lg white onion 3 c cored, sliced apples 1 c beer, wine, cider or chicken broth 1. add 1/4 cup of table salt and cold water into a container (qt size zip lock bag for example) and brine the pork chops for @ least 60 minutes. When complete pat dry with paper towels. 2.Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. 3.Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other li

Any firm, underripe tomato can be used in this recipe. A well-seasoned cast-iron skillet is ideal for frying the tomato slices. We prefer a fine-textured cornmeal for this recipe; coarser cornmeal will make the coating excessively crunchy. 2 1/2 cups unbleached all-purpose flour 1 1/2 cups fine-ground white or yellow cornmeal such as Quaker Salt and ground black pepper 1/4 teaspoon cayenne pepper 1 large egg 1 cup buttermilk 1 teaspoon baking powder 1/2 teaspoon baking soda 2 medium green tomatoes (about 12 ounces each), cored and sliced 1/4-inch thick (for a total of 12 to 14 slices) 1 1/2 - 2 cups vegetable oil Instructions 1.1. Measure 1 cup flour into a large shallow dish. Measure remaining 1 1/2 cups flour, cornmeal, 1 tablespoon salt, 1 teaspoon pepper, and cayenne into a second large shallow dish. Beat the egg, buttermilk, baking powder, and baking soda in a medium bowl (mixture will bubble and foam). 2.2. Working with several slices at a time, drop the tomatoes in the

3 zucchini, cubed 3 potatoes, peeled and cubed 1 bunch of leeks, cut in 1-2 inch lengths olive oil 1-2 boxes of chicken broth Boil the potatoes in salted water. When they are almost ready, add the zucchini, and boil until both veggies are slightly soft. Drain and set aside. In a bowl of cold water, clean leeks by swishing them around to remove dirt. In a soup pot, heat a bit of olive oil (a tablespoon is fine. Lift the leeks out with a slotted spoon and saute in olive oil until soft - don't burn - then add the potatoes and zucchini. Season w/salt & pepper - cover with the broth & then bring to a boil. Then turn down the heat and simmer for a few minutes - check taste & season as desired. Blend in the food processor in small batches until all is blended - adjust broth thickness by adding more broth. Makes a meal & is great w/toasted bread Optional - you can add cream & swirl it on top of the soup. Can be served hot or cold.

I read this on a blog the other day and it looked so easy I just had to try it. In a soup pot mix together: 1 large can corn (drained) 1 can black beans (drained) 1 can refried beans (I used fat free) 2 cans chicken broth Shredded cheese (to your liking) Stir all ingredients together and simmer until warm. Serve over tortilla chips and more cheese and top with cheese. I added leftover shreds of chicken breast from a leftover rotisserie chicken to make this a chicken tortilla soup. I am thinking that next time I would like to add some more kick...but it was good and hearty as is.

Outstanding Rate the RecipeRead Reviews (29) This dish is an appealing, affordable option for entertaining. We used dried basil in this dish to cut costs, but you can substitute 2 tablespoons fresh basil, if desired. Frozen or previously frozen shrimp is often on sale at supermarkets. Total cost: $8.30/Cost per serving: $2.08. (The cost is based on the amount of products used in the recipe.) Yield: 4 servings Ingredients 8  ounces  uncooked fettuccine 1  tablespoon  olive oil 1/2  teaspoon  crushed red pepper 4  garlic cloves, minced 1  pound  large shrimp, peeled and deveined 2  cups  chopped plum tomato (about 5) 2  tablespoons  reduced-fat sour cream 1  tablespoon  tomato paste 1  teaspoon  dried basil 1/2  teaspoon  kosher salt 1/4  cup  freshly grated Parmesan cheese Preparation Cook pasta according to the package directions, omitting salt and fat. Drain. Heat oil in a Dutch oven over medium-high heat. Add red pepper and garlic to pan; sauté 1 minute. Add shrimp; sauté 1 minute. S

This recipe makes two loaves. Freeze the extra bread, tightly wrapped in plastic wrap, for up to one month. Omit the nuts or substitute chopped walnuts, if you prefer. Check the bread after 50 minutes of baking--you may need to cover the loaves with aluminum foil for the last 10 minutes to prevent overbrowning. Yield:  2 loaves; 12 servings per loaf (serving size: 1 slice) 3 1/3 cups all-purpose flour (about 15 ounces) 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups granulated sugar 1/2 cup egg substitute 1/2 cup canola oil 1/2 cup low-fat buttermilk 2 large eggs 2/3 cup water 1 (15-ounce) can pumpkin Cooking spray 1/3 cup chopped pecans Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through allspice) in a bowl. Place sugar, egg substitute, oil, buttermilk, and eggs in a large bowl; beat with a mixer at

From Allrecipes.com Homemade Tomato Sauce II Prep Time: 20 Minutes Cook Time: 2 Hours INGREDIENTS: 4 tablespoons vegetable oil 1 large onion, chopped 1 (28 ounce) can crushed tomatoes 2 cups water 1 (6 ounce) can tomato paste 3 leaves fresh basil leaves 2 cloves garlic, crushed 1 teaspoon salt 1 teaspoon ground black pepper Nutrition Information Servings Per Recipe: 6 DIRECTIONS: 1.In a large saucepan over medium-high heat, saute onions in the oil until golden brown. Add crushed tomatoes, water, tomato paste, basil, garlic, salt and pepper. Let the sauce come to a boil, lower heat to low and stir occasionally until desired thickness. Sauce is ready when oil rises to the top. Skim off oil. Amount Per Serving Calories: 158 Total Fat: 9.6g Cholesterol: 0mg Sodium: 846mg Total Carbs: 17.8g Dietary Fiber: 4.1g Protein: 3.8g Jess' cooking notes: I used fresh instead of canned tomatoes and added fresh thyme and oregano from the garden. I also added a teaspoon or so of sugar as well as sal

4 tomatoes 1 C. cooked, shelled edamame 2 ears of corn, cooked (grilled is better) 1 diced mango 3/4 cup finely diced red onion 1 minced jalapeno no seeds 1 clove crushed garlic chopped cilantro S & P to taste   Make a few hours in advance for flavors to combine in the fridge.

2 to 3 T olive oil 1 T minced shallot or green onion (I would add more) 2 to 3 cloves garlic minced (again I would add more) 2 green zucchini julienned 2 yellow squash julienned Heat oil, add shallot or onion and garlic and saute until soft. Add veggies, cook until al dente. Season to taste with salt & pepper.

1 1/2 C edamame (shelled) one 15 oz. can black beans drained one 15 oz. can black eyed peas drained 1/2 cup chopped red onion 2 cups celery, sliced very thin 1 tsp finely chopped garlic 1/2 cup chopped cilantro 1 1/2 tsp salt 1/4 tsp pepper 1 1/2 tsp ground cumin 1/2 cup olive oil Cook edamame & drain. Heat oil on pan, add cumin. Bring cumin to one shade darker to bring out the flavor. Add garlic, cilantro, salt & pepper. Put beans, onions, celery in large bowl. Add olive oil mixture, stir and serve at room temperature or chilled. Goes well with guacamole and corn chips.

This will never be made by Jess..... 1 1/2 C Cucumbers 1 C Mayo 2 T onion 1 T heavy cream 1 T lemon juice 1 tsp wasabi 1/2 clove garlic Process till creamy 0 pts for 1/12 of recipe

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)3 pts. per serving. Sauce: 3 medium red bell peppers 2 plum tomatoes, halved lengthwise 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed 1 1/2 tablespoons smoked almonds 1 tablespoon extravirgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/4 teaspoon Spanish smoked paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large garlic clove Zucchini: 3 large zucchini (about 1 1/2 pounds) 1 cup dry breadcrumbs 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup egg substitute Cooking spray 1. Preheat broiler. 2. To prepare sauce, cut bell peppers in half lengthwise; discard s

3 medium eggplants 3/4 Cup parsley (more if needed depending on taste), leaves removed from stems 3 large garlic cloves, cut into thirds 2 to 3 C Italian breadcrumbs depending on consistency 1 1/2 C grated Romano cheese (from Arthur Ave if possible) olive oil if necessary to add moisture to balls 1. Roast eggplants at 350 degrees for1 hour. To roast, cut in half, score and put a little salt on top. 2. Clean eggplant out from skin and put into large mixing bowl. Add parsley and garlic and process until smooth. Scrape sides down as needed. Process until consistency of hummus - chunky and wet! 3. Remove mixture and return to mixing bowl. Add breadcrumbs and cheese and mix well. Should be the consistency of meatloaf. 4. Roll into balls approx. 1 inch each - ping pong ball size. Place on sprayed cookie sheet 5. Bake in a 375 degree oven for 30 minutes 6. Turn halfway through

1 medium onion, diced 3 to 4 garlic cloves, minced 1 carrot, finely grated 1/2 can black beans, slightly drained 1/2 of 1 baked sweet potato, flesh scooped out 1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant half a cup of cooked quinoa or what–so I interpreted it as, take 1/2 cup dry quinoa and prepare it, and use what results–which is way more than 1/2 cup after it’s all soaked, of course! That seemed to work fine, so I think that is what they meant.) 1/2 cup bread crumbs 3 Tb chopped cilantro (I used 1 Tb dried) 2 Tb tomato paste or ketchup hot sauce or cayenne pepper to taste 1 tsp balsamic vinegar Salt and pepper to taste 1. Saute onion and garlic in non-stick skillet. 2. Add beans to pan and cook for 2 minutes more, stirring now and then. 3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. 4. Form into patties. Grill or bake.

1 pound(s) cooked shrimp, peeled, coarsely chopped (about 2 cups) 1 cup(s) mango(es), diced 1 cup(s) cucumber(s), diced (I omitted this) 2 Tbsp mint leaves, fresh, minced 1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) 1 Tbsp olive oil, extra-virgin 1 Tbsp fresh lime juice 2 tsp lime zest 1/2 tsp kosher salt 1/2 tsp sugar Instructions 1. In a medium bowl, combine shrimp, mango, cucumber, mint and pepper. 2. In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving. Notes Using precooked shrimp is a great timesaver in this dish but feel free to substitute leftover cooked shrimp in its place. If you’d rather cook your own shrimp, either steam, grill or saute them until pink and cooked through (time varies by size of shrimp). Just be sure to chill the cooked shrimp well before coarsely chopping and tossing with the other ingredients. POINTS® Value: 4 Servi

2 medium kiwifruit, peeled and coarsely chopped 1/2 cup(s) water 1/2 cup(s) orange juice 4 cup(s) seltzer Instructions Puree kiwi, water and orange juice in a blender or food processor until smooth, about 2 minutes. Add the puree to a large pitcher filled with ice, and pour in seltzer; stir lightly and serve. Yields about 1 1/4 cups per serving. Zero points per serving.

1/2 pkg. whole wheat dough 3-4 cut up tomotoes (use the best quality tomato you can find) sliced zucchini sliced onion sliced mushrooms 1/2 c fat free mozzarella fresh basil Preheat oven to 400. Form dough into pizza shape by hand. Spread dough with garlic, then add veggies. Salt and pepper. Cook for 15-20 minutes until dough seems done. Add cheese, and sprinkle on olive oil (1/25 T)and basil. Cook for about 5 minutes more until cheese is melted. Wait until pizza cools slightly to slice and serve. Serves 2 adults-8.5 pts for half a pizza.

Spicy Grilled Tuna with Garden Salsa 6 large cloves of garlic unpeeled 3 jalapeño chiles, stemmed 1/4 cup fresh lime juice 1 teaspoon salt, divided 4 tuna steaks (5 ounces each, about 3/4 inch thick) 2 cups diced heirloom tomatoes 1/4 cup diced red onion 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh basil, finely chopped Vegetable oil cooking spray Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; dr

4 Kaiser rolls-split, toasted and buttered 4 red lettuce leaves 6 thick bacon slices, cooked until crisp 1/2 granny smith apples, cut into thin slices glaze: 1/4 c plus 2T Dijon mustard 1/4 c horseradish 2 T honey 4 6 oz. skinless salmon fillets vegetable oil for rubbing salt and pepper Light the grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, approx. 3 mins. Turn and grill 3 mins longer, until salmon is nearly cooked through. Spread each fillet with 1T of the glaze (reserve the remaining glaze for a sauce with the sandwich if you wish.)Grill for a bit longer to set the glaze. Spread sauce on the rolls and place a lettuce leaf, 2 bacon strips, and 3 slices of apple on each roll. Set salmon on top, close the sandwiches and enjoy! (15-16 pts. per serving, I would skip the roll to remove 4 pts from this.)

2 heads romaine 1 pint strawberries 1 med. red onion 2 T sesame seeds 3/4 c mayo 1/3 c sugar 1/4 c milk 2 T vinegar Tear romaine into pieces. Slice strawberries and onion. Toss together in a large bowl. Toasr sesame seeds. Let cool and then add to lettuce mixture. Whisk remaining ingredients in a small bowl. Add to salad just before serving.

2 T olive oil 1 small red onion, halved lengthwise and sliced 1 medium zucchini, halved lengthwise and cut into 1/2 in. slices 1 medium yellow squash, halved lengthwise and cut into 1/2 in. slices 1 T chopped fresh tarragon 1/2 t salt Heat oil in a large skillet over medium high heat. Add onion and cook for 3 mins. Add zucchini and squash and cook for 5 mins, or until browned and tender. Stir in tarragon and salt.

4 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lemon juice 2 large garlic cloves, minced, divided 1/2 teaspoon finely grated lemon peel 1 1/3 cups Israeli couscous (6 to 7 ounces) 1 3/4 cups (or more) vegetable broth 14 ounces slender asparagus spears, trimmed, cut diagonally into 3/4-inch pieces (about 2 1/2 cups) 8 ounces sugar snap peas, trimmed, cut diagonally into 1/2-inch pieces (about 2 1/2 cups) 1 cup shelled fresh green peas or frozen, thawed 1/3 cup chopped fresh chives 1/2 cup finely grated Parmesan cheese Whisk 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl; set dressing aside. Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is golden brown, about 5 minutes. Add 1 3/4 cups broth, increase heat, and bring to boil. Reduce heat to medium-low, cover, and simmer until liquid is absorbed and couscous is tender, about 10 minutes, adding more broth by

Prep: 25 minutes Chill: overnight (optional - we didn't in this picture) Ingredients 6 ears fresh sweet corn, husked 1 cup fresh blueberries 1 small cucumber, sliced (if you know Jess at all, you know she would never add this) 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped* 2 Tbsp. lime juice 2 Tbsp. olive oil 1 Tbsp. honey 1/2 tsp. ground cumin 1/2 tsp. salt Directions 1. In Dutch oven bring salted water to boiling. Add corn. Cook, covered, 5 minutes, or until tender. When cool enough to handle, cut corn from cobs. 2. In a serving bowl combine corn, blueberries, cucumber, red onion, cilantro, and jalapeño. For dressing, in screw-top jar combine lime juice, oil, honey, cumin, and 1/2 tsp. salt. Cover; shake well to combine. Add to salad; toss. Cover and refrigerate overnight (up to 24 hours). Makes 6 to 8 servings. 3. *Hot peppers, such as jalepeños, contain oils that can burn skin and eyes. Wear plastic gloves when work

Juice from about 5 pounds of watermelon strained through a sieve. This should yield about 4 1/2 -5 cups of juice (or just cut the watermelon into small pieces and put in blender or food processor) add 1 Cup vodka 1/2 Cup triple sec 6 T fresh squeezed lime juice Pour over ice and serve

I just read this recipe on another blog and wanted to save it somewhere. 1 8oz. Package cream cheese (leave out on counter to soften before using) 1 jar marshmallow fluff Juice of one large orange or other other citrus fruit Beat all ingredients together until smooth and well combined. Serve with fruit of your choice

This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish. Ingredients ¼ cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one) 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do) Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside. 2. To assemble lasagna,

2 1/2 c flour 1 c sugar 3 1/2 t baking powder 1 t salt 3 T oil 3/4 c milk 1 egg 1 c nuts (optional) 2-3 overripe bananas, mashed Heat oven to 350. Grease and flour a loaf pan. Measure all ingredients (I add the nuts after I mix everything else first) into a mixer bowl, mix on medium speed. Pour into pan and bake for 55-65 minutes or until a toothpick poked in the center comes out clean.

FISH 1 lb of a firm white fish, Cod or Halibut works well 1 lime Chipotle rub, or your favorite fajita seasoning cilantro white onion Boston lettuce olive oil TOPPING tomato avacado 2 cloves garlic 1/2 white or red onion 1. Put fish in a baking dish and gently coat with olive oil 2. Put Chipotle rub or other seasoning on 3. Squeeze half a lime over fish 4. Lay about 8 slices of onion on top of fish Bake on 375 for 20 minutes ( or until done) 5. 2-3 tbs of cilanto on top of fish once it is done cooking For the topping: 1. dice tomato, avacado,garlic and onion and combine 2. add 2 tbs of lime juice 3. 1/4 cup olive oil Cover and let sit in fridge for at least 20 minutes Use the Boston lettuce as the " shell" (or a tortilla), add fish and topping- ENJOY!

2 1/2 c chopped veggies - any combination - broccoli, baby zucchini, squash, tomatoes, sauteed onions, etc. (I used 2 cups zucchini and 1/2 cup onions in the photo below) 1/3 c grated cheese - I use two handfuls, whatever is in fridge (In the photo below I used 1/3 cup shredded cheddar and a small wedge of brie leftover in the fridge - it was a great addition) 1 c milk 2 eggs 1/2 cup pancake mix 1/2 tsp salt 1/4 tsp pepper, to taste optional - 2 large sausage links, 1 c ham or 1 c chicken, all cooked and chopped (we used kielbasa) grease plate sprinkle veggies, cheese into plate beat remaining ingredients and pour into plate bake 400 for 35 minutes or until knife inserted into center comes out clean In the photo below I didn't read the directions and just mixed all the ingredients and then baked it. It came out great. We both loved it!)

1 box devil’s food cake mix 1 can solid pack pumpkin (15 oz.) Directions: Mix the two ingredients together. Don't add anything else that may be mentioned on the box, such as eggs, oil, or water. The mixture will be very thick and you will be tempted to add in other things to make the batter smoother. DO NOT DO THIS AS IT WILL RUIN EVERYTHING! Place batter into muffin tins (or mini muffin tins) lined with paper, or sprayed with non-stick spray. Bake at 400 degrees for 20 minutes. Makes 12 regular or 36 mini muffins. (1 cupcake, or 3 minis - 181 calories, 3.5g fat, 37g carbs, 2g, fiber, 2g protein - 4 WW points) For frosting, try 1 1/4 cups Cool Whip Free, thawed 1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

CORN CASSEROLE from Grandma Kak 1 stick of butter or margarine (melted - let it cool a few minutes) 1 can -16 oz. size cream corn 1 can - 16 oz size whole kernel corn, drained (can substitute 1 can filled with frozen corn) 1 8 oz. size Jiffy or Betty Crocker or store brand corn bread mix 2 eggs, beaten 1 8 oz. size carton of sour cream Mix melted butter with remaining ingredients. Bake at 350 degrees 45 to 60 minutes. Test with knife in center. Can be baked in 7 x 11 inch pan or in round casserole. I have always used a round casserole dish. Can be frozen.

2 tsp canola oil 1 lb uncooked Italian turkey sausage links 1 cup chopped onion (about 1/2 onion) 1 16 oz bag frozen pepper strips 1 cup water 1 4.5oz can diced tomatoes 1 Tbs. dried basil 1 tsp dried oregano 1 tsp garlic powder 1/8 tsp black pepper 1 tsp Worcestershire sauce 1 lb. dried penne pasta 1. Heat a pan on medium high. Add oil and sausage cook until brown on all sides, 4 minutes. Stir in onion; saute for 1 minute. Add peppers, water, tomatoes, basil, oregano, garlic powder, black pepper and Worcestershire sauce. Cover; bring ingredients to a boil. Lower heat; simmer 10 minutes. 2. Remove sausages; slice. Return to pan and simmer, uncovered for 20 minutes, or until liquid is slightly thickened. Cook pasta according to directions on package; drain and return to pot. Toss sausage mixture with pasta. Serves 8. Nutrition per serving: 231 calories, 11g protein, 5g fat, 35g carbs, 41mg calcium, 5mg iron, 471mg sodium Parents magazine, Jan 2010

Pizza Dough 1 TBS dry active yeast 1 1/2 cups warm water 3 1/2 cups flour 1 TBS olive oil 1 tsp salt Toppings 1/4 pound sliced guanciale (unsmoked Italian bacon) 1/4 lb grated Parmesan cheese 1 lb mozzarella, diced 4 eggs 4 oz. canned black truffles 1 oz truffle oil Sprinkle the yeast in the warm water. Set aside for 5 minutes. Sift the flour into a large bowl; pour the water and yeast mixture into a small well in the center of the flour. Add olive oil and salt. Mix with a spoon then with your hands to make dough. Sprinkle work area with flour, and knead the dough until it is no longer sticky. Place the dough in a clean bowl and cover with plastic; let rest for 2 hours. Punch the dough down and cut into 4 pieces. Roll out each piece with a rolling pin or wine bottle coated with flour. Heat oven and pizza stone, if you have one, to the highest setting. Otherwise place shaped pizzas on oiled sheet trays and bake at 450 degrees. Top dough with sliced guanciale, Parmesan cheese and moz

2 lbs ground veal 1/2 lb ground pancetta 2 onions, small dice 6 cloves garlic, chopped 1 cup celery, grated 1 cup carrots, grated 1 teaspoon rosemary 1 teaspoon thyme 1 teaspoon anchovy paste 1 cup white wine 1 cup tomato sauce 1 cup heavy cream Saute ground veal and pancetta, remove from pan and drain fat Add onions, garlic, celery and carrots to the same pan, and cook through, 15 minutes. Add rosemary, thyme and anchovy paste. Return cooked meat to the pan and add white wine and reduce Add tomato sauce and simmer 1 1/2 hours Add cream, simmer 10 minutes Serve with pappardelle or your favorite pasta, serves six

TACO SOUP 3 FROZEN chicken breasts - I used 4 1 envelope ranch dressing mix 1 envelope taco seasoning mix 1 medium onion, diced 1 can rotel tomatoes 1 can black beans 1 can cannellini (or any white) beans 1 can kidney beans 1 can vegetarian baked beans 1 can kernel corn Put everything in crockpot in order listed. Do NOT rinse or drain beans. DO NOT STIR. Cook on low for 6 to 8 hours. Take chicken out and shred with two forks. Put chicken back in, stir, and eat. Freezes well

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri

Easy Crock Pot Chicken & Dumplings 3-4 b/s chicken breasts 1 box chicken stock 1/2 bag frozen mixed veggies 1 can jumbo biscuits 2 t sage 1/2 t garlic powder salt n pepper thickening agent - 1 c water + 1/4 c flour mixed Place chicken breasts in crock pot and 1 box chicken stock and seasonings. Let cook on low for 8-9 hours. About halfway through I add in the veggies and the thickening agent and shred the chicken. About an hour before eating quarter the biscuits and place in crock pot - making sure to push under the liquid.

Pumpkin Chiffon Pie 1 cool baked pie shell 1 Tbsp. Plain gelatin 1/4 cup cold water. Soak with gelatin. 1 cup brown sugar, well packed 1/2 tsp. salt 2 tsp. cinnamon 1/2 tsp. ginger 1/2 tsp all spice 1 1/3 cups cooked pumpkin 3 egg yolks 1/2 cup milk. (I use nonfat milk) Meringue 3 egg whites beaten until they stand in peaks 1/4 tsp. cream of tartar 6 tablespoons (or less) granulated sugar Add sugar gradually while beating. Mix pumpkin, salt and spices in a double boiler Beat egg yolks until light and lemon colored. Add milk. Blend yolks and mild into pumpkin mixture. Mix thoroughly .Place over boiling water and cook until mixture thickens and flavors are blended (10 to 15 min.) Stir frequently. Remove from water. Beat in soaked gelatin. Use beater. Cool until it begins to set (25 to 30 Min.) Then beat with beater until fluffy. Make meringue until stiff and glossy. Fold into pumpkin mixture. When well mixed pile gently into pie shell. Chill. Can chill over night. Serve with whipped crea

Buckeyes 1 cup margarine 2 cups peanut butter Mix these together then add 4 1/2 cups powered sugar Roll into balls and insert toothpick in the middle. Place in freezer for about 30 minutes. This will keep the balls from falling off the toothpick when u dip them in chocolate. To cover: Melt 12 Ounces chocolate chips ( semi- sweet or milk chocolate - I use milk ) and 1/3 bar of parrafin wax. Dip balls in melted chocolate and place on wax paper to dry ENJOY !!!!

from People Magazine Serves: 3 to 4 Prep time: 10 minutes Cooking time: 35 minutes • 8 small carrots, sliced into rounds • 6 small zucchini, sliced into rounds • 1 red bell pepper, seeded and sliced into strips • 1 yellow bell pepper, seeded and sliced into strips • 3 squash, sliced into rounds • 1 (15.5-oz.) can chickpeas • Salt and pepper to taste • 3 heads romaine lettuce, washed and torn into small pieces • 1 cup cucumbers, sliced • 2 ripe red tomatoes, sliced • Vinaigrette dressing of your choice 1. Preheat oven to 425º 2. Toss together carrots, zucchini, peppers, yellow squash and chickpeas on a large sheet pan. Sprinkle with salt and pepper and lightly spray with olive oil. Roast for 30 to 35 minutes, stirring once. Let cool. 3. In a large bowl, combine lettuce, cucumber and tomatoes. Add grilled vegetables and toss with dressing.