Slow cooker Maple Brown Sugar Ham

From Mel's Kitchen Cafe

Ingredients:
7-8 lb bone-in spiral-cut ham
1 c dark brown sugar
1/2 c all natural maple syrup (yes, please use pure maple syrup and not pancake syrup)
2 c pineapple juice

Directions:
Use a 6-7 quart slow cooker. Unwrap the ham and discard flavor packet. Place the ham into the slow cooker stoneware, flat-side down. Rub brown sugar on all sides. Pour on maple syrup and pineapple juice. Cover and cook on low for 4-5 hours. An hour before serving, baste ham with the collected juices from the bottom of the slow cooker. When cooking is done, remove carefully and let it rest on a cutting board for 10 minutes before carving.

Razzy Jazzy Tartlettes

From Taste of Home
serves 36

Ingredients:
1 c butter, softened
2 packages (3 oz each) cream cheese, softened
2 c all-purpose flour
1/2 t salt
1-1/2 c fresh blueberries
2/3 c blueberry preserves
1-1/2 c fresh raspberries
2/3 c seedless raspberry jam

Directions:

In a large bowl, beat butter and cream cheese until smooth. Combine the flour and salt; gradually add to creamed mixture. Drop by scant tablespoonfuls into 36 greased miniature muffin cups. With well-floured hands, press dough onto bottoms and up sides of cups.

Bake tarts at 325° for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely.

In a small bowl, combine blueberries and blueberry preserves; spoon into half of the tarts. In another bowl, combine raspberries and raspberry jam; spoon into remaining tarts. Enjoy

Alfredo Bacon Mushroom Pizza

serves 8

Ingredients:
1 loaf (1 lb) frozen pizza dough, thawed
1/2 lb bacon strips
1 c Alfredo sauce (I prefer the roasted garlic kind)
1 1/2 c (6 oz) shredded part-skim mozzarella cheese
1/4 c grated Parmesan
2 large portobello mushrooms, stems removed
1/4 t pepper

Directions:
Roll dough into 15 in circle; transfer to greased 14 in pizza pan and build up edges slightly. Bake at 425 F for 6-8 min or until browned. Meanwhile in large skillet; cook bacon just until done. Drain on paper towels; cut into 1 inch pieces.

Spread alfredo sauce over crust; sprinkle w/ cheese. But mushrooms into 1/2 inch strips; place over cheese so they resemble spokes of wheel. Sprinkle w/ bacon and pepper. Bake for 10-15 mins or until heated through and cheese is melted.

Worth it Lasagna

From Taste of Home: Italian Favorites
makes 2 casseroles (12 servings each)

Ingredients:
2 jars (26 oz) meatless spaghetti sauce
1 can (14 1/2 oz) diced tomatoes, drained
1/2 c Burgundy wine
2 T brown sugar
3 garlic cloves, minced
2 lbs Italian turkey sausage links, casings removed
3/4 c raisins
1 1/2 lb sliced fresh mushrooms
1 medium onion, chopped
2 eggs, lightly beaten
2 cartons (15 oz) ricotta cheese
1 package (10 oz), frozen spinach, thawed and squeezed dry
1 c grated Parmesan cheese
2 packages (24 oz) frozen ravioli
1 c shredded Parmesan cheese
18 slices provolone cheese, cut in half
6 c (24 oz) shredded Monterey Jack cheese
4 large tomatoes, sliced

Directions:
In Dutch oven, bring first 5 ingredients to boil. Reduce heat, simmer, uncovered for 20 min, stirring often.

In large skillet, cook sausage over med heat until no longer pink; drain. Stir in raisins and Italian seasoning add to sauce. In same skillet, saute mushrooms and onion until moisture has evaporated. Stir into sauce. In large bowl, combine eggs, ricotta, spinach and grated Parmesan cheese; set aside.

In each of two greased 13 x 9 baking dishes, latyer w/ 1 1/3 c sauce, half of a package of ravioli, 1 1/3 c sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese and 2 1/2 c spinach mixture.

Top each with six 1/2 slices of provolone cheese, 1 c Monterey Jack cheese, 1 1/3 c sauce, remaining ravioli and sauce, 1/4 c shredded Parmesan cheese, six 1/2 slices of provolone cheese, sliced tomatoes and remaining Monterey Jack cheese (dishes will be full).

Cover and bake at 375 F for 45 mins. Uncover, bake 10-15 mins longer or until bubbly. Let stand 15 mins before serving.

Nutritional Jazz: 483 calories; 24 g fat; 13 g sat fat; 102 mg cholesterol; 1081 mg sodium; 36 g carbs; 4 g fiber; 31 g protein

Roasted Vegetable Lasagna

from Taste of Home: Italian Favorites
serves 8

Ingredients:
1 small eggplant
2 small zucchini
5 plum tomatoes, seeded
1 large sweet red pepper
1 large onion, cut into small wedges
1/4 c olive oil
3 T, minced fresh basil, divided
3 garlic cloves, minced
3/4 t salt, divided
1/2 t pepper, divided
2/3 c pitted Greek olives, pitted
1/4 c butter, cubed
1/4 c flour
2 3/4 c milk
1 bay leaf
1/8 t ground nutmeg
5 T grated Parmesan cheese, divided
2 T shredded Asiago cheese
3/4 c shredded part-skim mozzarella cheese
6 no-cook lasagna noodles

Directions:
Cut eggplant, zucchini, tomatoes, and red pepper into 1 inch pieces; place in a large bowl. Add onion, oil, 2 T basil, garlic, 1/2 t salt, and 1/4 t pepper; toss. Transfer to two greased 15 x 10 x 1 pans. Bake at 450 F for 20-25 mins or until tender crisp. Stir in olives.

In large saucepan, melt butter; stir in flour until smooth. Gradually stir in milk. Add bay leaf and nutmeg. Bring to boil; cook and stir for 2 mins or til thickened. Remove from heat. Stir in 3 T Parmesan, Asiago, remaining basil, salt and pepper. Discard the bay leaf.

Spread a forth of the sauce in greased 11 x 7 baking dish. Top w/ 2 1/3 c veggies, 1/4 c mozzarella and 3 noodles. Repeat layers. Top w/ a forth of the sauce, remaining veggies, mozzarella, sauce, and Parmesan. Cover and bake at 375F for 30-40 min or until bubbly. Let stand 15 mins before serving.

Nutritional jazz: 344 calories; 22 g fat; 8 g sat fat; 34 mg cholesterol; 590 mg sodium; 3 g fiber; 11 g protein

Super-chunk brownies

makes 2 dozen

Ingredients:
6 squares (1 oz ea) semisweet chocolate
3/4 c unsalted butter
1 c flour
1 t baking powder
1/4 t salt
4 eggs
1 1/2 c sugar
1 t vanilla
1/2 c chopped walnuts
1/2 c dried cherries or cranberries
1/2 c choc chips

Directions:
1. Heat oven to 350F. Coat 12 x 7.5 x 2 inch glass baking dish with nonstick cooking spray.

2. Melt choc squares and butter on top of double boiler over simmering water or microwave for 30 sec intervals until melted, stirring between intervals.

3. Stir together flour, baking powder and salt in large bowl.

4. Beat eggs and sugar in second large bowl until blended, 3-5 mins. Stir in choc mixture and vanilla until blended. Beat in flour mixture.

5. Reserve 2 T nuts. Add remaining nuts, dried cherries and choc chips to batter. Scrape into pan. Sprinkle reserved nuts over top.

6. Bake at 350F for 30-35 mins or until firm on top. Cool completely in pan on a wire rack. Cut into bars.

German Chocolate Oreos

From Family Favorite recipes
makes about a dozen

Ingredients:
For the cookies:
1 German Chocolate Cake mix
1/2 c. butter (or margarine) softened, NOT melted
1 egg
1 t vanilla

For the frosting:
1/2 cube (or stick) butter, softened
4 oz. cream cheese
1-2 c. powdered sugar
1 t vanilla
2 t milk
1 container coconut topping (the kind in the plastic container by all the frostings)

Directions:
Mix "cookie" ingredients together into cookie batter texture, roll into balls as big as desired (walnut size). Bake at 350 degrees for about 8-9 minutes. Do not over-cook (they may seem underdone but they aren't, you want them to be soft and chewy). Leave cookies on the baking sheet for at least 5 minutes after removing from oven. Allow to cool completely before adding frosting.

For the frosting: Mix butter and cream cheese with an electric beater until smooth. Add powdered sugar a little at a time, then add vanilla and milk. Keep adding powdered sugar to reach desired consistency. Mix equal part cream cheese frosting and coconut topping (you can do this any way you want- it doesn't have to be EXACTLY equal.. add more of the topping you like best). Assemble cookies by spreading with coconut/frosting mixture in the middle of 2 of the German Chocolate cookies.

Frozen Pudding Pops!

You can find molds for these at Target/ Walmart for pretty cheap.

Mint-Chocolate Cookie Pudding Pops
1 small box instant chocolate pudding
1 3/4 C half and half
10 Oreo cookies, crushed (about 1 heaping cup)
1/4 t peppermint extract

Blend pudding mix, extract, and half and half in a blender until smooth. Stir in crushed cookies by hand. Place in molds and freeze.

Blueberry Lemon Cheesecake Pudding Pops
1 small box cheesecake instant pudding
1 3/4 C half and half
1 C blueberries
1 t lemon zest (or more if you like your lemon!)

In a blender mix cheesecake pudding mix and half and half until smooth. Add in lemon zest and blueberries and pulse a couple of times to break up the blueberries. Place in molds and freeze.

Cherry Almond Fudge Pudding Pops
1 small box instant Chocolate Fudge Pudding
1 3/4 C half and half
about 20 cherries ( 1 1/4 C) pitted and halved
1/4 t almond extract
1/3 C mini-chocolate chips

Blend pudding mix, half and half, and almond extract in blender until smooth. Add in cherries and pulse 2-3 times. Stir in chocolate chips by hand. Place in molds and freeze.

PB Banana Pudding Pops
1 small box instant vanilla pudding
1 3/4 C milk
1 ripe banana*
1/4 C Peanut Butter

Blend all ingredients until smooth. Place in popsicle molds and freeze. *Bananas that aren’t quite ripe yet tend to taste especially bitter when frozen, so make sure you use a sweet, ripe, banana.

Strawberries and Cream Pudding Pops

1 small box instant vanilla pudding
1 C milk
6oz vanilla yogurt (strawberry is great too)
12 medium strawberries (about 1 3/4-2 C roughly chopped)
2-3 T sugar

remove stems from berries and pulse with 2 T sugar in a food processor until completely smooth. Taste and add more sugar if needed. You should have just over a cup of puree. Set aside.

In a blender combine pudding, yogurt, and milk and blend until combined. Layer or swirl the pudding mixture with the strawberry mixture in popsicle molds and freeze until solid.

Berry Tartlettes

From food.com

Makes 24 tarts

Ingredients:
For Tart filling:
4 eggs
1 c sugar
1 1/4 c milk
4 T cornstarch
3 1/4 T butter
1 pinch salt
1 1/2 t vanilla
1/4 cup vanilla soymilk or sweetened almond milk
3 -5 T orange zest
2 T confectioners' sugar

Crust:
2 c flour
1 c finely ground cornmeal
1/2 t salt
1 1/2 c unsalted butter, softened at room temperature
2 c confectioners' sugar
1 -2 T lemon juice
1 1/2-2 t vanilla
1 3/4 T cornstarch

Fruit:
1 (8 ounce) bag berries, medley (raspberries, strawberries, blueberries, blackberries) or 1 (8 ounce) bag fresh berries

Directions:
1. Making the filling; warm to a simmer the plain milk in the microwave or in a small saucepan/ Be sure it doesn't boil.

2. Beat the eggs into the milk and gradually add the sugars and cornstarch. Beat in the soymilk/ almond milk, vanilla extract, and salt. Stir in the butter. Continue stirring until it reaches desired thickness (about the thickness of a mousse) and remove from heat.

3. Add the orange zest and set aside to cool. Refrigerate until needed.

4. Making the crust;Position a rack in the middle of the oven and heat the oven to 325 F.

5. Set a muffin tin with muffin liners and set aside. In a medium bowl, whisk the flour, cornmeal, vanilla extract and salt to blend. Gradually add the remaining ingredients using a rubber spatula or spoon (I would recommend dipping the tool of choice in flour before proceeding, as it will stick).

6. The dough will become sticky and resemble that of a sugar cookie dough.

7. Continue stirring with your weapon of choice (be it a spatula or spoon) until all of the flour and or flour-like substances are well combined and can form a dough ball.

8. Line each of the muffin cups with the dough (much like you would a pie, so be sure to leave enough room for the tart filling). Fill the crust-lined muffin cups with pennies or pie weights to maintain a good shape (be sure to have some wax paper or parchment paper in between your pie weights/pennies and your crust

9. Bake at 325 for approximately 15-20 minutes until the edges are golden brown and puffed. Let cool.

10. Once the shells are cool; fill with the pre-made refridgerated tart filling and top with berries.

World's Easiest Meatballs

Serves 28

1 large (Costco size) bag of meatballs
2 (40 0z) bottles of Sweet Baby Ray's (or Honey Bullseye or other sweet BBQ sauce)

In large crock pot, combine meatballs and two 40 oz. bottles of Sweet Baby Ray's BBQ Sauce. Let the mixture reheat on "keep warm" overnight and through the next day. Yummy!

Apple Cheddar Turkey Meatballs

From A Year of Slow cooking
serves 6

Ingredients:
1 1/2 lb extra lean ground turkey
1 egg
1 t kosher salt
1 t ground black pepper
1 t onion powder
1 green apple, peeled and shredded
1/2 c shredded sharp cheddar
1/2 c dried unsweetened cranberries

Directions:
In a large mixing bowl, mix the ground turkey with the ingredients.

Make golf-ball sized meatballs, and drop them into your crockpot. For this amount of meatballs you could use any size over 3 quart, probably. If you have a large family, or would like to cook enough to freeze, double or triple the recipe. You can definitely stagger-stack the meatballs on top of each other... just use a larger crockpot.

Cover and cook on high for 4-5 hours, or on low for 5-9---the cooking time will depend on how many meatballs are in the crock, and the size of your machine. The more full it is, the longer it will take to cook.


Nutritional jazz: 262 cal; 12 g carbs; 7 g fat; 38 g protein

Mini Quiche Lorraines

makes 24

Ingredients:
3 sheets ready rolled shortcrust pastry, thawed
2 oz Gruyere cheese, grated
1 oz butter
2 pieces of cooked bacon, finely chopped
1 onion, finely chopped
2 eggs
3/4 c cream
1/2 t nutmeg
fresh chives, cut into small strips for garnish (optional)

Directions:
1. Lightly grease two 12-hole muffin pan. Preheat oven to 375F. Using plain 3 in cutter, cut rounds of pastry and fit into pan. Divide cheese evenly among the pastry bases. Cover and refrigerate while making filling.

2. Heat up butter in small pan and book bacon and onion together for 2-3 min, until tender. Drain on paper towels. When cool, divide mixture evenly among bases. Whisk eggs in bowl w/ cream, nutmeg, and freshly ground pepper. Pour or spoon carefully over bacon mixture.

3. Place 2-3 strips of chive on top of each quiche to decorate (if desired). Bake for 20 mins or until lightly brown and set. Serve hot or warm.

*These quiches can be cooked up to 2 days ahead and stored in airtight container in fridge in the fridge. They can be frozen in single layers for up to 2 months. Reheat in 350 F oven.

Candied Walnuts

makes 4 1/2 cups

Ingredients:
3/4 c firmly packed brown sugar
1/2 t salt
1 t grated orange rind
2 T fresh orange juice
1 lb walnut halves

Directions:
1. Heat oven to 350 F. Line large jelly-roll pan w/ aluminum foil. Coat w/ nonstick cooking spray.

2. Combine brown sugar, salt, orange rind, and orange juice in large bowl. Add walnuts; toss to coat. Spread walnuts evenly over prepared pan. Bake for 20-25 mins or until dark brown and bubbly, stirring half way through.

3. Meanwhile, coat a large piece of aluminum foil w/ nonstick cooking spray. Remove nuts from oven. Immediately spread on prepared foil, separating nuts w/ 2 forks. Cool completely. Store in airtight container.

*To microwave walnuts: Cook coated walnuts in large microwave-safe dish on 100% power 8-10 mins, stirring every 2 mins, until dark brown and bubbly. Proceed w/ step 3, above.

**Can store in airtight container for up to 3 weeks. The citrus flavor improves with time.

Bruschetta

from All-Time Favorite Family recipes serves 12 Ingredients: 

Seasoning Oil 

 1/3 c olive oil 

 4 cloves garlic, crushed 

1 t dried basil leaves, chopped 

 1/8 t crushed red pepper flakes 

 Tomato topping 

 1 1/2 lb plum tomatoes, chopped 

2 T dried basil 

 1 T balsamic vinegar 

 1 T olive oil 

 1/2 t salt 

 1/4 t pepper 

 1 loaf French bread (8 oz), split horizontally smal

fresh basil leaves for garnish (optional) 

  Directions: 

1. Prepare seasoning oil: heat oil in a small skillet over medium-low heat. Add garlic, basil and red pepper flakes; cook, stirring, 5-7 mins or until garlic is golden. Cook the oil and strain. 

 2. Meanwhile, prepare tomato topping: stir together tomatoes, basil, vinegar, oil, salt, and pepper in large bowl. 

 3. Heat oven to 500F (or broil) 

 4. Brush sides of split bread w/ about 2 T of seasoning oil. Place on baking sheet. Bake for 3-5 mins or until golden. 

 5. Slice toast bread into 2 in widths and arrange onto large serving platter. Spoon tomato topping over and garnish w/ fresh basil leaves. 

  Nutritional Jazz: 140 cal; 20 g carbs; 6 g fat; 4 g protein

Mango Quinoa Salad

From Best Bites
2 cups cooked quinoa* at room temperature, or chilled
1 14 oz can black beans, drained and rinsed
1 medium mango, peeled and diced
1 red bell pepper, diced
6 green onions, thinly sliced
1 handful chopped cilantro (about 1/2 cup)
4 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil
1-2 tablespoons fresh lime juice
kosher salt
freshly cracked black pepper
*Quinoa can be cooked in water or broth. I suggest using vegetable or chicken broth for enhanced flavor, but plain water works great too.
Place cooked quinoa in a large bowl. Add mango, red pepper, green onion, black beans, and cilantro. In a small bowl combine vinegar, olive oil, and lime juice. Whisk until smooth and pour on top of salad. Toss to combine and add salt and pepper to taste. Chill for at least one hour before serving. So Yummy! I'll be making this one lots!

Turkey Cutlets with Rhubarb Chutney

serves 4

From Eating Well.com

Ingredients:
2 t plus 1 T canola oil, divided
1/3 c chopped red onion
2 c sliced fresh or frozen rhubarb (thawed and drained, if frozen)
1/3 c golden raisins
1/3 c light brown sugar
1 T cider vinegar
2 t minced fresh ginger or 1/4 t ground ginger
1/4 t freshly ground pepper, divided
4 turkey cutlets (about 1 pound), 1/4 inch thick
1/4 t salt

Directions:

1. Heat 2 teaspoons oil in a small saucepan over medium heat. Add onion and cook, stirring, until softened, about 3 minutes. Add rhubarb, raisins, brown sugar, vinegar, ginger and 1/8 teaspoon pepper; bring to a boil over medium-high and cook, stirring occasionally, until the rhubarb is soft and breaking down, 5 to 10 minutes more (it will take less time if using thawed frozen rhubarb). Remove from the heat and cover to keep warm.
2. Sprinkle turkey on both sides with salt and the remaining 1/8 teaspoon pepper. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the turkey and cook until browned on both sides and just cooked through, 2 to 3 minutes per side. Serve the turkey with the chutney.

Quinoa & Tofu Salad

serve 6

From Eating Well.com

Ingredients:
2 c water
3/4 t salt, divided
1 c quinoa, rinsed well
1/4 c lemon juice
3 T extra-virgin olive oil
2 small cloves garlic, minced
1/4 t freshly ground pepper
6- or 8-ounce package baked smoked tofu, diced
1 small yellow bell pepper, diced
1 c grape tomatoes, halved
1 c diced cucumber
1/2 c chopped fresh parsley
1/2 c chopped fresh mint

Directions:

1. Bring water and 1/2 teaspoon salt to a boil in a medium saucepan. Add quinoa and return to a boil. Reduce to a simmer, cover and cook until the water has been absorbed, 15 to 20 minutes. Spread the quinoa on a baking sheet to cool for 10 minutes.
2. Meanwhile, whisk lemon juice, oil, garlic, the remaining 1/4 teaspoon salt and pepper in a large bowl. Add the cooled quinoa, tofu, bell pepper, tomatoes, cucumber, parsley and mint; toss well to combine. Yummy!

Note: You can try to bake the tofu yourself, but I found that pre-baked tofu taste better. When I tried to bake the tofu myself it just was too bland.

Okra & Chickpea Tagine

serves 6

From Eating Well.com

Ingredients:
1 lb fresh or frozen okra, stem ends trimmed, cut into 1/2-inch pieces
10 sprigs fresh cilantro, plus more leaves for garnish
2 T extra-virgin olive oil
1 red bell pepper, finely diced
1 medium onion, finely diced
3 cloves garlic, minced
1/2 t ground ginger
1/2 t freshly ground pepper
3 plum tomatoes, diced, or 1 cup drained canned diced tomatoes
1/2 c vegetable broth, or reduced-sodium chicken broth
3/4 t ground cumin
15-ounce can chickpeas, rinsed
3/4 t salt
1 teaspoon hot sauce, or to taste

Directions:

1. Place a large bowl of ice water next to the stove. Bring a large saucepan of water to a boil. Add okra and cook for 2 minutes. Transfer the okra with a slotted spoon to the ice water. Drain.
2. Tie cilantro sprigs together with kitchen string.
3. Heat oil in a large saucepan over medium-high heat. Add bell pepper. Cook, stirring, until soft, 2 to 5 minutes. Transfer to a bowl with a slotted spoon.
4. Add onion, garlic, ginger and pepper to the pan. Cook, stirring, until the onion is soft, 3 to 6 minutes. Mix in tomatoes, broth, cumin, the okra, cilantro sprigs and half the bell pepper. Reduce heat to medium; partially cover. Cook, stirring occasionally, until the okra is soft, 10 to 15 minutes. Stir in chickpeas and salt; cook for 4 minutes. Remove from the heat; discard the cilantro sprigs. Stir in hot sauce. Serve sprinkled with the remaining bell pepper and cilantro leaves, if desired.
   

Eggplant Pomodoro

From Eating Well.com
serves 6

Ingredients:
2 T extra-virgin olive oil
1 medium eggplant, (about 1 pound), cut into 1/2-inch cubes
2 cloves garlic, minced
4 plum tomatoes, diced
1/3 c chopped pitted green olives
2 T red-wine vinegar
4 t capers, rinsed
3/4 t salt
1/2 t freshly ground pepper
1/4 t crushed red pepper, (optional)
12 oz whole-wheat angel hair pasta
1/4 c chopped fresh parsley, or basil

Directions:

1. Put a pot of water on to boil.
2. Heat oil in a large nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until just softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds to 1 minute. Add tomatoes, olives, vinegar, capers, salt, pepper and crushed red pepper (if using) and cook, stirring, until the tomatoes begin to break down, 5 to 7 minutes more.
3. Meanwhile, cook pasta in boiling water until just tender, about 6 minutes or according to package directions. Drain and divide the pasta among 6 shallow bowls. Spoon the sauce over the pasta and sprinkle parsley (or basil) on top.

Almost Lasagna

serves 6

Ingredients:
1 lb elbow macaroni, cooked, (or other similarly shaped pasta-like small shells)
1 lb Ground turkey, (or beef, chicken, sausage or tofu crumbles)
1 jar Pasta Sauce, (26 ounces)
freshly grated Parmesan cheese
2 eggs
1 lb Ricotta cheese
2 c mozzarella cheese, shredded
2 c Veggies , (diced zucchini, matchstick carrots, etc.)
salt and pepper

Directions:

1. Brown meat and drain well, if necessary.
2. While meat is cooking, stir together eggs, ricotta, grated Parmesan and salt and pepper.
3. Mix cooked meat, macaroni, sauce and veggies. Add ricotta mixture and blend well.
4. Coat a 9x13 baking pan with cooking spray or olive oil and spread half of macaroni mixture evenly over the bottom. Top with a cup of mozzarella and a healthy sprinkle of grated Parmesan. Add the remaining macaroni mixture and top with another cup of mozzarella and another sprinkle of Parmesan. Cover with foil.
5. Heat your oven to 350 F and bake the casserole for 20 minutes. Uncover and bake for another 10 to 20 minutes until the cheese on top is lightly browned and bubbly.

Zucchini Chocolate Chip Muffins

Makes 12

Ingredients:
1 1/2 c flour
3/4 c sugar
1 t baking soda
1 tground cinnamon
1/2 t salt
1 egg, lightly beaten
1/2 c veggie oil
1/4 c milk
1 T lemon juice
1 t vanilla extract
1 c shredded zucchini
1/4 c miniature semisweet chocolate chips
1/4 c chopped walnuts

Directions:
In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 F for 20-25 minutes or until muffins done.

Chocolate Whoopies

makes 24

"Pie" ingredients
1 2/3 c flour
2/3 c unsweetened cocoa powder
1 1/2 t baking soda
1/2 t salt
4 T butter, room temp
4 T veggie shortening
1 c packed dark brown sugar
1 egg
1 t vanilla
1 1/4 c milk

Filling ingredients
1 1/2 c marshmallow fluff
1 1/4 c veggie shortening
1 c confectioner's sugar
1 T vanilla

Directions
1. Position rack in center of oven; preheat to 375F. Line two baking sheets with parchment paper.
2. Sift together flour, cocoa, soda, and salt on sheet of wax paper. In work bowl of a stand mixer w/ paddle attachment, beat butter, shortening, and brown sugar on low until just combined. Increase to medium & beat 3 min. Add egg & vanilla; beat 2 more minutes.
3. Add half the flour mixture and half of milk to batter; beat briefly on low. Beat in remaining flour and milk.
4. Using a spoon drop 1 T at a time onto one of the baking sheets, spacing at least 2 inches apart. Bake one sheet at a time for about 10 min or until pies spring back when pressed gently. Remove from oven; let cool on sheet for 5 min; transfer pies to rack to finish cooling.
5. To make filling: Beat fluff and shortening for 3 mins on medium. Reduce to low, and add sugar and vanilla. Beat until incoporated. Increase speed to medium, beat til fluffy.
6. Sandwich filling between flat sides of two pies; repeat for all pies.

Enjoy!

Honey Lentils

From A Year of Slow cooking

--1 1/2 cups lentils
--3 cups water
--1/2 red onion, diced
--1 can garbanzo beans, drained and rinsed
--1/2 cup shredded carrot
--1 tsp salt
--1 tsp dried mustard
--1/4 tsp ground ginger
--2 T soy sauce (La Choy is GF)
--1/3 cup honey (and maybe another 1 T later to taste)
--1 dried bay leaf or 2 fresh

Directions:
Used a 4 quart crockpot at least.

You really should rinse off lentils, though.

Put the lentils into your crockpot. Add the water. Chop up the onion, and add along with the carrots. Drain and rinse the garbanzo beans and add. Stir in the dried mustard, salt, and ginger. Add the soy sauce and honey. Stir to combine. Float the bay leaf/ leaves on top.

Cover and cook on low for 6-8 hours, or on high for 3-5.

Taste. If desired, stir in an extra tablespoon of honey. Yummy!

Lima Bean Cassarole

From A Year of Slow Cooking.

Don't knock it til you try it. I really liked it, and so did my kids.

Ingredients:
--1 pound of dried lima beans (soaked over night)
--28 oz can diced tomatoes
--2 cups diced ham, or turkey ham
--1 medium yellow onion, chopped
--3 smashed and chopped garlic cloves
--1/2 tsp black pepper
--1 T dried mustard
--1 cup water

Directions:
Soak the beans overnight in a bunch of cold water. They will expand, so use enough water to cover them at least 4 inches.

In the morning, drain and rinse the beans. Dump into a 4 quart or larger crockpot. Add a fresh cup of water.

Dice up the ham or turkey ham (I think chicken and apple sausages would be good, too) and add on top.

Open the can of tomatoes, and pour in the whole can. Chop the onion and garlic and add. Stir in the spices.

Cover and cook on low for 6-8 hours. If you cook this too long, the only harm will be that the beans begin to fall apart.

Pasta Fagioli

Copycat Olive Garden recipe

Ingredients:
--1 pound lean ground beef, browned and drained
--1/2 large red onion, chopped
--1 cup carrots, chopped
--2 celery stalks, sliced
--2 cans (14.5 oz) diced tomatoes (and juice)
--1 can kidney beans, drained and rinsed
--1 can white beans, drained and rinsed
--4 cups beef broth
--1 jar (16.5 oz) pasta sauce
--2 tsp oregano
--1 T Tabasco sauce
--1/2 tsp salt
--1/4 tsp black pepper
--1/2 cup dry pasta, to add at end of cooking time

Directions:
Use a 6 quart or large crockpot, or cut the recipe in half. This makes a lot.

Brown the meat on the stove, and drain well. Let it cool a bit.

Chop up the carrots, onion, and celery. Add it to the empty crockpot.
Drain and rinse the beans, and add them. Add the whole cans of tomatoes, and the pasta sauce. Add the beef broth. Add the salt, pepper, oregano, and Tobasco sauce. Stir in your meat.

Cover and cook on low for 8 hours, or high for 4. When the vegetables are tender, stir in the 1/2 cup of dry pasta.

Cover and cook for another hour on low, or until the pasta is tender. It will swell quite a bit.

Serve with a bit of Parmesan cheese if you have it. This soup freezes and reheats nicely.

Kera's Chocolate Chip Bran Muffins

My SIL have been bragging about these muffins for a while, I'm excited b/c I have her recipe. Yay!

The following is a single recipe for them. I ALWAYS double it though.

Preheat Oven to 350 F

2 cups Kellogg's All Bran ORIGINAL. (NOT Flakes)
1 cup Kellogg's Bran Buds
1 cup boiling water
Mix boiling water with both cereals. Let soak for 5 minutes or so.

Mean while, mix the following ingredients together in a mixing bowl:
1 1/2 cups sugar
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsp baking soda
1/2 cup oil
2 cups buttermilk

Add the soaked cereals to the mixing bowl and mix well.
Add chocolate chips to batter (to your preference of chocolate lover-tude)

Spray your muffin pans with Pam (or whatever non stick spray you use) and fill the cups about 2/3 full.
Bake for 20 minutes.

Here is my HUGE secret to making them taste the best:
When they come right out of the oven and are cooled, I don't really love them. They aren't nearly as moist.

Here is what I've found. When they are still a little warm place the in Ziplock bags. (make sure they are freezer bags). Give them an hour or more in the baggie. The warmth softens the outer part of the muffins.
Also these freeze AMAZINGLY well. When we are finished with one baggie, I pull out another and leave on the counter. You can also warm them in the microwave at 50%.
ENJOY!