Tortilla pizza margherita

serves 2
 yum yum yum!

Ingredients:
1 flour tortilla [10 inch]
1 t olive oil
1 clove garlic
1/2 c Italian 5 cheese blend/ mozzarella cheese
1 large plum tomato, thinly sliced
1 T parmesan cheese
1/4 black or red pepper
4 fresh basil leaves, thinly sliced

Directions:
Heat oven to 450F.

Place tortilla on baking sheet; brush with oil. top with all remaining ingredients except basil
Bake 8-10 min or til tortilla is crisp and cheese is melted. Sprinkle with basil.

Easy Peasy Caramel Rolls

From my step mom, Linda

Grease 9x13 pan & put 20 Rhodes Rolls in pan.

Sprinkle on top:
1 package butterscotch pudding [not instant]
1/2 c brown sugar
cinnamon
1/2 - 1 c chopped pecans [optional]
Drizzle 1 stick melted butter over top

Grease foil & cover pan. Leave overnight.

Rolls rise gloriously.

Bake at 350F for 30 mins. Invert on pan.

Relish in deliciousness.

Cucumber Tapa

I tried these at AFIT recipe club. They were AMAZING!

serves 4

Ingredients:

    2 seedless cucumbers (about 1 lb each), peeled if waxy
     2 T extra-virgin olive oil
    1 tsp sherry vinegar
    2 oz. feta cheese, diced
    ¼ tsp kosher salt
     Pinch of freshly ground black pepper
     1 T fresh oregano leaves, chopped

Directions:

1.     Slice the cucumbers lengthwise, and remove any small seeds.  Cut 1 cucumber half into ¼-inch dice and transfer to a small bowl.  Add the olive oil, vinegar, feta cheese, salt, and pepper, and toss well to combine.  Add the oregano, and toss again.

2.     Use a vegetable peeler to remove 1 or 2 long strips of the peel (if the cucumber is already peeled, remove a strip of the flesh) from the underside of each of the remaining 3 cucumber halves so they will sit without tipping.  Spoon the cucumber-and-feta mixture into the long trough of each half.

3.     Slice cucumbers crosswise on a slight diagonal into 1½-inch pieces, and serve immediately.

Pillsbury Pinwheels

yields 16 pinwheels

Ingredients:
8 oz crescent rolls
2 T ranch (I substituted Caesar dressing)
1/4 c (or 4 pieces) cooked, crispy bacon, crumbled
1/2 c shredded Cheddar
1/4 c chopped green onion

Directions:
1. Preheat oven to 350F. Unroll dough; separate into 2 long rectangles. Press each of the inch rectangles, to seal where it's perforated.

2.  Spread dressing over each rectangle to edges. Sprinkle each with bacon, cheese and onions. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

3. Bake 12-17 minutes or until golden brown. Immediately remove from cookie sheet (or those suckers will stick to the sheet.)

crumb cake

from Kraft cooking maumgazine
serves 8

Ingredients:
1 T butter
1 3/4 c graham crackers
1/2 c packed brown sugar
1/4 c chopped walnuts
2 t cinnamon
2 eggs
1 tub (8 oz) cool whip

Directions:
1. Melt butter in microwave. (in 2 qt at least 2 inch deep dish)
    Add 1/2 c graham cracker crumbs, 1/3 c sugar, nuts, and 1 t cinnamon;
    mix well. Set aside.
2. Beat eggs in large bowl w/ wire whisk add cool whip, remaining graham
    crackers, sugar, and cinnamon; stir til just blended. Spread over crumb mixture.
3. Microwave on medium 9-10 min or til cake start to pull away from side of dish,
    turning after 5 mins (top will be slightly moist). Place serving plate on top of dish;
    invert cake. Remove dish. Sprinkle any crumbs remaining on bottom of dish over
    cake. Fluff crumb topping w/ fork. Serve immediately.

5 ingredient quiche

serves 6

Ingredients:
5 large eggs
1 c milk
1 t salt
1 frozen pie crust
1 1/2 c shredded cheddar cheese

Directions:
1 Preheat the oven to 375 degrees.
2 In a medium mixing bowl, beat the eggs with a wire whisk.
3 Add the milk and the salt, stirring well to mix.
4 In the bottom of the pie crust, sprinkle the cheese.
5 Pour egg mixture over the cheese.
6 Bake for 35 to 40 minutes or until a knife inserted in the center comes out clean.

Berry cheesecake parfaits

I love this one- it's really easy and yummy!
serves 8

Ingredients:
1 pkg (8 oz) cream cheese
1 1/2 c cold milk
1 pkg (3.4) vanilla instant pudding
1 1/2 c thawed cool whip
24 nilla wafers, coarsely chopped
1 1/2 c mixed berries

Directions:
Beat cream cheese in medium bowl until creamy. Gradually beat in milk. Add dry pudding, mix well. Whisk in 1 c cool whip
Layer half each of wafers, berries and pudding in 8 parfait glasses. Repeat layers.
Top w/ remaining cool whip.

Nutritional jazz: 270 cal; 15 g fat; 350 mg sodium; 29 g carbs; 4 g protein

Easy Carrot cake

from Kraft

Serves 18

Ingredients:
1 pkg (2 layer) spice cake mix
3 large carrots, shredded (abt 2 c)
1 can (8 oz) crushed pineapple, drained
1 c pecans, chopped, divided
2 pkg (8 oz each) cream cheese
2 c powdered sugar
1 tub (8 oz) whipped cream

Directions:
Heat oven to 350F
Prepare cake batter as directed on package; stir in carrots, pineapple; and 3/4 c chopped nuts. Pour in 2 (9 in) square pans sprayed w/ cooking spray.
Bake 25-30 mins or until toothpick comes out cleanly. Cool in pans 10 mins; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Beat cream cheese and sugar til well blended. Whisk in cool whip.
Stack layers on a plate. spreading frosting between layers and top and sides of cake. Top w/ remaining nuts. Keep refrigerated.

Substitute: yellow cake plus 2 t ground cinnamon for spice cake mix.

Nutritional Jazz: 390 cal; 23 g fat; 300 mg sodium; 45 g carb; 5 g protein

Homemade Cranberry Sauce

The only acceptable kind of cranberry sauce. Seriously.

serves 14 (serving size about 2T)

Ingredients:
1/2 c packed dark brown sugar
1/2 c orange juice
1/4 c water
1 1/2 T honey
1/8 t ground allspice
1 (12-z) package fresh cranberries
1 (3 inch) cinnamon stick

Directions:
Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 12 minutes or until mixture is slightly thickened, stirring occasionally. Discard cinnamon stick; cool completely.

Note: Make up to two days ahead and refrigerate.

Nutritional jazz: 52 cal; 66 mg Potassium; 16 g carbs; 10% vitamin c; 6% magnanese

Almond Flour Waffles

I made these over the summer- the kids and I liked them. I just topped them with fresh fruit

Ingredients:
¾ c almond flour
1/8 t salt
¼ t baking soda
2 large eggs
1 ½ T water
1-2 T agave nectar (or honey)
butter or non-stick cooking spray

Directions:
1. Heat the waffle iron. When hot, grease with butter or non-stick cooking spray.
2. Mix the almond flour, salt, and baking soda in a medium-sized bowl.
3. Add the eggs, honey, and water into the flour mixture. Combine thoroughly.
4. Spoon the batter onto hot waffle iron. Cook as usual.

These freeze & reheat well for ease :-D

Goat cheese truffles

Another recipe from Megan W

Ingredients:
4 oz goat cheese
4 oz cream cheese
1/2 tsp pepper
1/2 tsp worcestershire sauce
1 ish Tbsp chopped shallots or onion
1/2 cup toasted chopped pecans

Directions:
Mix everything but the pecans together. Roll into small truffle sized balls and then roll in the pecans. Serve them with crackers and fruit.

Baked Brie

From my friend Megan W. Thanks!

Ingredients:
8 oz wheel of brie
can of pillsbury crescent dough
any kind of good fruit preserve

Directions:
Split the dough into two equal squares. Put the brie in the middle of one and fold up, then put the other on top diagonally and fold down making sure you completely seal the cheese. Bake at 350 for about 20 minutes or until it's golden brown. Serve it warm w/ the preserves and crackers/fruit.

Shredded Chicken Nachos

from Pillsbury.com

Ingredients:
8 boneless skinless chicken thighs
1 oz. pkg. taco seasoning mix
15 oz. can pinto beans, drained
14.5 oz. can diced tomatoes
4.5 oz. can chopped green chiles
2 tablespoons lime juice
Tortilla chips

Topping suggestions:
Shredded mexican cheese mix
Sour cream
Salsa
Sliced green onions
Sliced olives (not our taste but others may like it)
Chopped fresh cilantro
1 lime, cut into 12 wedges

Directions:
1. Place (rinsed) chicken thighs in slow cooker. Sprinkle with taco seasoning mix. Top with beans, tomatoes, chiles and lime juice.
2. Cover; cook on Low setting for 7 to 8 hours.
3. Just before serving, place all topping ingredients in individual serving dishes. Shred chicken in slow cooker; mix ingredients together well.
4. To serve, have guests place chips on serving plates; spoon 1/2 cup chicken mixture onto chips. Top nachos with desired toppings. (I put nachos in the bottom of bowls, spooned the mixture on top, then topped with our toppings - perfect!)

Cheesy Burrito scramble

One of my kid's fav easy breakfasts:

Ingredients:
1 whole wheat tortilla (6 inch)
1 cheese slice
1 egg
1 T salsa

Directions:
Place tortilla in small microwavable bowl; top w/ cheese. Add egg; gently beat w/ fork. Microwave on high 1 min or until egg is set. Transfer tortilla to sheet of foil; top egg w/ salsa. Fold over tortilla over egg; wrap w/ foil.

Nutritional Jazz: 283 cal; 17 g fat; 6.3 g sat fat; 234 mg cholesterol; 939.5 mg sodium; 152 mg potassium; 26 g carbs; 15.7 g protein; 13% vitamin A; 10% vitamin b-6; 18% calcium; 13% iron; 26.5% phosphorus; 20% riboflavin; 24% selenium; 8.6% zinc

Asparagus Fritatta

serves 4

Ingredients:
5 eggs
1/4 c low fat milk
1/4 c shredded cheddar cheese
1/4 t salt
1/4 t pepper
1/2 c fresh asparagus cut into 1 inch pieces (abt 1/2 lb)

Directions:
1. Preheat oven to 375 F. Lightly coat 9 inch pie plate w/ cooking spray and set aside.
2. In medium bowl, whisk together eggs, milk, cheese, salt & pepper. Stir in asparagus and pour into prepared pie plate. Bake abt 20 min or until set. Remove from oven and let stand abt 5 mins before slicing.

Nutritional Jazz: 125 cal; 11.6 g fat; 276 mg cholesterol; 411 mg sodium; 159.5 mg potassium; 3.4 g carbs; 11 g protein; 12% vitamin A; 10.7% vitamin b-12; 6% vitamin b-6; 8% vitamin D; 7% vitamin E; 13% calcium; 11% folate; 17.6% phosphorus; 22.5% riboflavin; 26.5% selenium; 7% zinc

Slow Cooker Mac & Cheese

From $5 dinners

serves 4-6
Ingredients:

1/2 lb elbow macaroni, cooked
non-stick cooking spray
12 oz evaporated milk
1 1/2 c milk
2 eggs, beaten (can be left out if desired)
1 t salt
1/2 t black pepper
4 c shredded cheddar

Directions:

Coat the crock pot with non-stick spray. Add all ingredients, saving 1 cup of cheese. Cook on low 4-5 hours. Sprinkle remaining cup of cheese over top a few minutes before serving.

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.

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.

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!

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!