Gooey Glazed Lemon Whoopie Pies

"These ooey-gooey treats are not to be handled lightly.  Fork required!"

Cookies

1 stick of butter, softened
1 box of lemon-flavored cake mix
1 box of lemon flavored instant pudding mix (4 serving size)
1 tbsp of lemon zest
1/2 cup of milk
2 eggs

                                                                         Filling

                                                                        1/2 cup of store-bought vanilla frosting
                                                                        1-7 oz. jar of marshmallow creme
                                                                        1 tbsp of lemon zest

                                                                        Glaze

                                                                        1 cup of powdered sugar
                                                                        2 tsp of heavy cream
                                                                        2 tsp of freshly squeezed lemon juice

     Preheat oven to 350 degrees.  Cream the butter, cake mix, and lemon zest together with a mixer.  Then add the milk and eggs and beat on high until well combined.  Drop by heaping tablespoons onto a greased cookie sheet.  Bake for 10-12 minutes, or until set.  Cool for 2 minutes, and then move cookies to a sheet of wax paper.  Repeat with the remaining cookie batter.  After cookies have cooled completely, mix the filling ingredients together in a medium bowl.  Spread about 1 tbsp of filling on the bottom of a cookie and top with another cookie, bottom side down.  GENTLY press cookies together.  After assembling cookies, mix the glaze ingredients together and pour into a zipper sandwich baggie.  Cut the very corner of the bag and pipe the glaze over the cookies.  Enjoy!

Pizza Lasagna

"This is a classic Italian dish with a new twist, and a bit of American flare!"

4 lasagna noodles, broken in half, then cooked

4 tbsps of olive oil

1 cup of sliced, fresh mushrooms

1 small onion,chopped

1/2 small green bell pepper, choped

salt & pepper

3 links of mild Italian sausage, casings removed

1 small can of sliced black olives, drained

1-8 oz package of cream cheese, softened

                                                                         1 1/2 tsps of garlic powder

                                                                         2 cups of shredded Italian blend cheese

                                                                         36 pepperoni slices

                                                                         1 cup of marinara sauce (use your favorite!)

                                                                         chopped, fresh parsley, for garnish

     Preheat oven to 350 degrees.  In a large skillet, heat the oil over medium heat, and add the mushrooms, onions, and bell pepper.  Add salt and pepper, and cook for 3 minutes.  Next, add the sausage and break up in the pan.  Cook until the sausage is brown, about 8 minutes.  Remove from heat and let cool.  Meanwhile, in a medium bowl, mix together the cream cheese and garlic powder.  Then, add 1 cup of the shredded cheese and mix together.  Add the olives to the cooled sausage and mix in.  To assemble the lasagna, you will need an 11x7 in glass* baking pan (looks like a 13x9 only smaller)*.  Pour just enough marinara sauce into the pan to cover the bottom.  Then, lay 4 of the noodles cross-wise in the pan.  Next, spread a thin layer of marinara sauce over the noodles.  Then, spread 1/2 of the cream cheese mix.   Next, layer 1/2 of the sausage mixture evenly, and then cover with 18 of the pepperoni slices.  Then, sprinkle 1/2 cup of the shredded cheese over.  Repeat another layer, starting with the last 4 noodles, and so on.  Top with the remaining 1/2 cup of shredded cheese.  Bake for 35-40 minutes, or until cheese well melted and lasagna is bubbly.  Remove from oven and let cool for 10 minutes.  Serve and enjoy! 

*You MUST  use a glass baking dish.  If you bake in a metal cake pan, the acidity in the marinara sauce will react with the metal, giving your food a slight metallic taste. Yuck!

*If you can't find an 11x7 in. dish, you can always double the recipe and use a 13x9 glass baking dish!

Chipotle Chicken Tortilla Soup

"This is a simple, yet  delicious soup for any night of the week!  It's mild heat is sure to keep you warm in the upcoming cold months!"

2 tbsps of olive oil
1 small onion, chopped
1 small green bell pepper, chopped
salt & pepper
2 cloves of garlic, minced
1 can of diced chipotle tomatoes, UNDRAINED
3 cups of shredded, cooked chicken
1 tsp of ground cumin
                                                                         5 cups of chicken stock
                                                                         3 tsps of chicken boullion powder
                                                                         3/4 cup of salsa verde (use your favorite from the store!)
                                                                         2/3 cup of sour cream
                                                                         salt & pepper to taste
                                                                         1/4 cup of chopped, fresh cilantro
                                                                         1 bag of tortilla chips
                                                                         fried corn tortilla strips and shredded cheese (for garnish)

     In a large pot, heat the oil over medium heat.  Add the onions and bell peppers and cook for about 5 minutes.  Add salt and pepper.  Then add the garlic and cook for 1 minute longer.  Next, add the diced tomatoes, chicken and cumin.  Cook for about 3 minutes.  Then add the chicken stock, boullion powder, and salsa verde.  Bring to boil, then reduce heat and simmer for 10 minutes.  Add the sour cream and cook 5 minutes longer.  Taste the soup and add salt and pepper to taste.  At the last minute, add the cilantro and stir in.  To serve, crush a handful of tortilla chips and put them in the bottom of the bowl.  Top with the soup.  Garnish with the corn tortilla strips and shredded cheese, if desired.  Enjoy!   

Crunch Berry Cereal Treats

"I made these as a special request from my other half, and he LOVED them!"

2 tbsps of butter
1-10.5 oz package of miniature marshmallows
8 cups of crunch berry cereal






     First, measure out the cereal in a large bowl.  Set aside.  Spray a 9x9 square pan with cooking spray.  In a non-stick soup pot, melt the butter over medium heat, then add the marshmallows.  Stir constantly until completely melted.  Immediately add to the bowl of cereal and mix to combine.  Then, pour into the square pan.  Using your hands, press cereal down into the pan (it helps if you spray your hands with non-stick cooking spray).  Let harden for 2 hours, then cut into 9 squares.  Enjoy!

Old Fashioned Meatloaf

"This recipe is inspred by my mom, who's meatloaf just couldn't be beat...until now!  You might have a little competition, Mom!"

2 tbsps of olive oil
1/2 cup of chopped onions
1/4 cup of chopped green bell pepper
1/2 cup of chopped fresh mushrooms
salt & pepper
1 clove of garlic, minced
1/2 cup of breadcrumbs
1 packet of dry onion soup mix
                                                                         1 1/2 tbsps of light brown sugar
                                                                         2/3 cup of ketchup
                                                                         1 1/2 tsps of dijon mustard
                                                                         1 tsp of worcestershire sauce
                                                                         1 egg, beaten
                                                                         1 lb of lean ground beef (or half beef and half pork)
                                                                         2 tbsps of ketchup
                                                                         1 tsp of sugar
                                                                         1/8 tsp of worcestershire sauce
                                                                         chopped green onions, for garnish (if desired)

     Preheat oven to 350 degrees.  In a skillet, heat the olive oil over medium heat and add the onions, bell peppers, mushrooms, and salt and pepper.  Sautee for about 5-7 minutes  until the vegetables are tender.  Add the garlic and cook for 1 minute longer.  Remove from the heat and allow to cool completely.  Meanwhile, in a large bowl, mix the breadcrumbs, soup mix, and brown sugar together.  Then add the ketchup, mustard, worcestershire sauce and egg.  Stir unitl well mixed.  Next, add the cooled vegetables.  Finally, add the ground beef.  Using your hands, mix the meat and breadcrumb mixture together.  Spray a 13x9 cake pan with non-stick cooking spray.  Pour the meat mixture onto the pan and form into a loaf with your hands, about the size of a small loaf of bread.  Next, in a small bowl, combine the 2 tbsps of ketchup, 1 tsp of sugar, and 1/8 tsp of worcestershire sauce together.  Spoon the mixture over the top of the meatloaf and spread evenly to cover.  Bake for 1 hour, or until meatloaf is set.  Remove from the oven and allow to cool for 10 minutes.  Garnish with the chopped green onions, if desired.  Serve and enjoy!
                                                                        

Blueberry-Lemon Crumble

"This is probably one of the easiest desserts on the planet to make!  Its quick to throw together, and the ingredients won't break the bank at the grocery store!"

1 can of blueberry pie filling
1 tsp of lemon zest
2 tbsp of freshly squeezed lemon juice
1/4 cup of granulated sugar
1-8.5 oz box of white cake mix * (NOT mixed, left dry)
1/2 stick of butter, cubed and cold
lemon slices and powdered sugar (for garnish)


     Preheat the oven to 350 degrees.  In a bowl, mix the pie filling, lemon zest, lemon juice, and sugar together.  Spray a 9x9 baking pan with non-stick cooking spray.  Pour the pie filling mixture into the pan.  Next, sprinkle the DRY  cake mix over the pie filling, covering the top completely.  Then, drop the butter cubes over the cake mix, evenly distributing them.  Bake for 30-40 minutes, or until the top is golden brown.  Remove from oven and cool for 20 minutes.  Garnish each serving with a lemon slice and powdered sugar, if desired.  Enjoy!

* The brand of cake mix I use starts with a J, and rhymes with "spiffy"!  If you can't find that brand, just use a regular white cake mix, but only use 1 cup of the mix, not the whole box.

Bacon and Cheese Jalapeno Poppers

"These spicy, south-of-the-border firecrackers are sure to put a kick in your next party!"

6 jalapeno peppers
6 strips of bacon, finely diced
1/4 cup of finely diced onion
3 tbsps of finely diced red bell pepper
salt & pepper
1 clove of garlic, minced
4 oz of cream cheese, softened
1/2 tsp of ground cumin
1 tbsp of chopped, fresh cilantro
                                                                         1 cup of shredded Mexican blend cheese
                                                                         1 cup of all-purpose flour
                                                                         1 egg, beaten
                                                                         1 cup of bread crumbs
                                                                         2 quarts of canola oil
                                                                         sour cream and guacamole, for dipping (optional)

     In a large pot, preheat oil to 360 degrees.  Cut the jalapeno peppers in half lengthwise to make 12 jalapeno halves.  Remove the seeds and veins *.  Set aside.  In a skillet, cook the diced bacon.  Remove and drain on a paper towel, but do NOT discard the drippings.  Then, add the onion, bell pepper, and salt and pepper.  Cook over medium heat for about 5 minutes, or until onions become translucent.  Add the garlic and cook for 1 minute longer.  Remove from heat and drain on the paper towel with the bacon.  Let cool.  Meanwhile, combine the cream cheese, cumin, and cilantro and mix together well.  When the bacon and onion mixture is completely cool, add them to the cream cheese and mix in.  Then add the shredded cheese.  Spoon the cheese mixture into the jalapeno halves.  Next, put the flour on a plate, the beaten egg on a plate, and then the breadcrumbs on a plate.  Roll a jalapeno in the flour, followed by the egg, and then the breadcrumbs.  Repeat with the rest of the jalapenos.  Fry the jalapenos for about 2-3 minutes, or until golden brown.  Serve with sour cream or guacamole, if desired.  Enjoy!

*Do not forget to thouroughly wash your hands after handling the jalapenos!

    

Homemade Buttermilk Biscuits

"Why spend the money on canned biscuits when these are so easy to make.  And delicious, too!"

2 cups of self-rising flour
1/2 tsp of salt
1 tbsp of sugar
1 stick of very cold butter, cubed
1 cup of buttermilk
1 egg, beaten


     Preheat oven to 450 degrees (yes, 450 degrees).  In a large bowl, sift together the flour, salt and sugar.  Add the butter.  Using your hands, crumble the flour and butter together, until resembling a course meal texture (it is ok to have a few large lumps).  Next, add the milk and stir just until combined (do not overmix, or your biscuits will turn out like hockey pucks!)  On a floured surface, roll out the biscuits to about 1/2 inch thick.  Using a biscuit cutter (I actually just use a mason jar), cut out the biscuits and place close together, almost touching, on a greased cookie sheet.  After re-rolling the dough, you should end up with about 12 biscuits.  Brush the tops of the biscuits with the egg, then bake for 10-12 minutes, or until tops are golden brown.  Remove from the oven and brush with melted butter, if desired.  Enjoy! 

Chewy Peanut Butter Cookies

"These cookies are a cinch to make!  They pack quite a punch of flavor with few ingredients!"

1 cup of creamy peanut butter
1/2 cup of light brown sugar, firmly packed
1/2 cup granulated sugar
1/4 tsp of salt
1 tsp of vanilla extract
1 egg

*There is NO flour in this recipe

     Preheat oven to 350 degrees.  Cream the peanut butter, sugars, and salt together using a mixer.  Then, add the vanilla and egg and mix until well combined.  Drop 1-inch balls on a non-stick cookie sheet (or spray one with cooking spray).  Using the tines of a fork, press a crosshatch design into the cookies (as shown in the picture).  Bake for 8-10 minutes.  Cool for 5 minutes on the cookie sheet before moving them onto a cooling rack or a sheet of wax paper.  Enjoy!  Makes about 2 1/2 dozen 2-inch cookies.

Spicy Cheese Ring with Strawberry Preserves

"Instead of the boring chips and dip on game day, why not try this kicked-up cheese and crackers combo!"  (Picture taken by Alyssa Wagner)

1-8 oz package of cream cheese, softened
1/2 cup of mayonaise
1/2 packet of dry ranch dip mix
1/8 tsp of cayenne
1/4 cup of chopped scallions
2 cups of shredded sharp cheddar
1/4 cup of chopped pecans (optional)
1 jar of strawberry preserves
round butter crackers (or use your favorite!)


     In a large bowl, mix the cream cheese, mayonaise, dip mix, cayenne, and scallions together.  Then add the shredded cheese and pecans, if desired (you may have to use your hands to mix it well).  Spray a bundt pan with non-stick cooking spray and press the cheese mix into the pan, spreading evenly.  Cover with plastic wrap and chill for at least 2 hours (overnight is even better).  To unmold the cheese ring, place the serving platter on top of the pan and invert.  Then, place a hot towel over the bundt pan for a few seconds, and the cheese ring will unmold.  Pour the strawberry preserves into the hole in the middle of the cheese ring and serve with the crackers.  Enjoy!

Chicken Parmesan

This is one of my Italian favorites. Its easy to whip together for last minute company, but looks like you slaved all day!

olive oil
4 boneless, skinless chicken breasts
salt & pepper
2 cups of Italian-style breadcrumbs
1 lb of pasta, cooked according to directions (any type)
2 cups of sliced, fresh mushrooms
1 small onion, diced
2 cloves of garlic, minced
                                                                         2 jars of  marinara sauce (use your favorite!)
                                                                         2 tbsps of chopped, fresh parsley
                                                                         2 cups of shredded mozzarella cheese
                                                                         1/2 cup of shredded parmesan cheese
                                                                         chopped, fresh parsley, for garnish
                                                                                                                                                 
     To prepare the chicken, butterfly them and open them up like a book.  Place a chicken breast in a gallon-size zipper bag and pound out the chicken to about 1/4 inch thick (a cast iron skillet works well for this).  Repeat with the rest of the chicken breasts.  When finished, salt and pepper them and set them aside.  Next, heat two large skillets over medium heat.  Add 4 tbsps of olive oil to one, and add enough olive oil to the other skillet to cover the bottom.  Add the mushrooms and onions to the skillet with the 4 tbsps of olive oil.  Cook for 5-7 minutes, or until the mushrooms are brown and the onions are translucent.  Add garlic and cook for another minutes.  Then, add the jars of marinara and bring to a boil.  Then reduce heat and simmer for 10 minutes.  Meanwhile, put the breadcrumbs on a plate and dredge each chicken breast in them.  Cook the chicken breasts in the other skillet for about 3-4 minutes on each side, or until golden brown (you may need to raise the cooking temperature a little, to medium-high heat).  Remove the cooked chicken and drain on a paper towel.  To serve, place a serving of pasta on a plate, then top with a piece of chicken.  Add the chopped, fresh parsley to the marinara sauce, then pour  sauce over the chicken (about 1/4 to 1/2 cup).   Top it with 1/2 cup of the shredded mozzarella, and a bit of the parmesan cheese.  Repeat with the rest of the chicken breasts.  Garnish with chopped, fresh parsley, if desired.  Enjoy!  (Serves 4)

Mushroom and Cheddar Quiche

This is one of my favorite recipes.  Its not just for breakfast.  It also makes a great supper!

1-9 in. deep-dish frozen pie crust
4 tbsp of olive oil
3 cups of sliced fresh mushrooms
1 small onion, diced
1 clove of garlic, minced
salt & pepper
1 tbsp of chopped, fresh parsley
3 eggs
1 cup of sour cream
                                                                         2 cups of shredded sharp cheddar

     Remove the pie crust from the freezer and let thaw.  Then, using a fork, poke holes in the bottom of the crust to prevent rising while baking.  Bake the pie crust according to the directions on the package.  Let cool completely.  Then, reduce oven setting to 350 degrees.  In a large skillet, heat the olive oil over medium heat and add the mushrooms.  Cook for about 5 minutes, or until the mushrooms begin to brown.  Next, add the onions and salt and pepper to taste.  Cook for another 5-7 minutes, or until the onions are translucent.  Add the garlic, and cook for an additional minute.  Remove from heat and let cool.  In a large bowl, beat the eggs and sour cream together using a mixer, about 1 minute.  Then, slowly add the mushroom mix while constantly stirring.  Then, stir in 1 1/2 cups of the cheddar.  Pour the mixture into the pie crust, and top with remaining 1/2 cup of cheese.  Bake for about 25-30 minutes, or until the middle is set and the top is golden brown.  Remove from oven and cool.  Garnish with chopped, fresh parsley, if desired.  Enjoy! 

    

Chicken Pie

A classic Southern favorite, this Chicken Pie is the ultimate comfort food!

1-9 in. deep-dish frozen pie crust
1 cup of diced fresh mushrooms
1/2 medium onion, diced
1 large carrot, diced
1 stalk of celery, finely diced
1 cup of frozen, diced potatoes, thawed
1 clove of garlic, minced
salt & pepper
2 tbsps of all-purpose flour
                                                                         2 cups of chicken stock
                                                                         3/4 cup of heavy cream
                                                                         1/2 cup of frozen peas, thawed
                                                                         2 cups of diced, cooked chicken
                                                                         1 tbsp chopped fresh tarragon
                                                                         salt and pepper to taste
                                                                         3 canned, flaky layers biscuits (3 biscuits, not 3 cans)
                                                                         1 egg, beaten

     Remove the pie crust from the freezer and allow to thaw.  Then, using a fork, poke holes in the crust to prevent rising while baking.  Bake the crust according to the package directions.  Allow crust to cool.  In a large pot or skillet, heat 3 tbsps of olive oil over medium heat and add the mushrooms.  Cook for about 3 minutes, or until lightly browned.  Then, add the onions, carrot, celery, and potatoes.  Cook for 5-7 minutes until onions are translucent and potatoes are soft.  Add the garlic, salt, and pepper and cook for one minute longer.  Next, add the flour and stir into the vegetables.  Cook for 1 minutes.  Next, whisk in the chicken stock and heavy cream.  Bring to a boil.  The mixture should be thick, and have the consistency of a spreadable mix.  If it is too thin, mix a bit of water and flour together in a seperate bowl and add to the mixture.  Repeat this step until the vegetable mixture is at the correct consistency.  Then, add the peas, chicken, and tarragon.  Salt and pepper the mixture to taste.  Pour the filling into the pie crust.  Next, take the 3 biscuits and split them horizonaly to make 6 biscuit rounds.  Cover the top of the pie with the biscuits.  Next, take the beaten egg, and brush the tops of the biscuits.  Bake for 15-20 minutes, or until the biscuits are golden brown.  Garnish with fresh parsley, if desired.  Enjoy!  

    

Neopolitan Cake

I made this recipe as a birthday cake.  Its vanilla, chocolate, and strawberry cake all swirled into one!  How sweet!

2 cups of granulated sugar
2 sticks of unsalted butter, softened
4 eggs
3 tsps of vanilla extract
3 cups of all-purpose flour
3 1/2 tsps of baking powder
1 cup of milk
1/4 cup of cocoa powder
1/4 cup of chocolate syrup
1 half-pint of frozen, sliced strawberries, thawed and mashed
1 1/2 tsps of strawberry extract
                                                                         1-2 drops of red food coloring
                                                                         3 oz cream cheese, softened
                                                                         1 tsp vanilla extract
                                                                         1 tbsp of heavy cream
                                                                         1/3 cup of powdered sugar
                                                                         chocolate syrup and fresh strawberries (for decoration)
                                                                       

     Preheat oven to 350 degrees.  Spray a bundt pan with non-stick cooking spray (or butter and flour the pan).  In a large bowl, cream together the sugar and butter using a mixer.  Add the eggs, one at a time, until well incorporated.  Then stir in the 3 tsps of vanilla.  In a seperate bowl, sift together the flour, baking powder, and salt.  Add the flour mixture and milk to the egg mixture by alternating, adding part of the flour first, then part of the milk, and so on until all ingredients are mixed.  Divide the mixture equally into three seperate bowls.  To one of the bowls, add the cocoa powder and chocolate syrup and stir.  To another, add the strawberries, strawberry extract, and red food coloring and stir.  Do not add anything to the third bowl.  Next, pour half of the vanilla batter into the bundt pan.  Next dollop the chocolate and strawberry batters over the vanilla, alternating flavors. (ex. dollop of chocolate, dollop of strawberry, and so on.)  Then, using a toothpick, swirl the cake together in a circular motion, but still able to see the different flavors.  Then, pour the remaining vanilla batter over the top.  Bake 35-40 minutes, or unitl a toothpick inserted comes out clean.  Remove from oven and cool for 15 minutes.  Meanwhile, combine the cream cheese, heavy cream, 1 tsp of vanilla extract, and powdered sugar together using a mixer.  Then, pour into a zipper sandwich baggie and cut the very corner of the bag to make a piping bag.  Invert the cooled cake onto a serving platter.  Drizzle the chocolate syrup over the cake, followed by the cream cheese mix.  Garnish with fresh strawberries.  Enjoy! 

Low-carb Boneless Buffalo Wings

Enjoy a favorite Game Day food without the guilt!

2 boneless, skinless chicken breasts
2 cups of finely crushed pork rinds (using a food processor is best)
salt & pepper
1 cup store-bought wing sauce (Tony Roma's is good!)
canola oil
celery sticks (optional)
ranch dressing or blue cheese dressing (optional)


     In a large pot, heat 2 quarts of oil to 360 degrees.  Cut the chicken breasts into 1-inch bite-size pieces.  Salt and pepper the chicken.  Pour the crushed pork rinds into a gallon-size zipper storage bag.  Place half of the chicken pieces in the bag and shake unitl coated.  Drop the chicken into the oil and cook for about 5-6 minutes, or unitl golden brown.  Remove and drain on a paper towel.  Repeat with the remaining chicken pieces.  When cooled, place all the chicken in a large bowl and pour the wing sauce over.  Toss to coat and serve immediately.  Serves 2 as a meal, or 4 as an appetizer!