WHAT'S FOR DESSERT: TWIX BARS

Preheat oven to 300°.

Beat: 

1 stick butter, room temperature

1/2 C powdered sugar

1 t vanilla

Add in and beat:

1 C flour

Add 1 T water at a time until just moist (about 2-3 T).

Press into a greased lined foil 8x8 pan. (I used a spring form pan.) Prick crust with fork all over. Bake 35 to 45 minutes until golden. Immediately after removing from oven, run a knife around edges. Cool completely.

Melt in the microwave at 1 minute bursts:

10 oz caramels

1 T & 1 1/2 t heavy cream

Pour over crust and chill for 30 minutes.

Gently melt in microwave for 1 minute or more until melted:

8 oz milk chocolate chips

Add 1 1/2 t vegetable shortening if the chocolate is too thick to pour.

Pour over caramel and spread to edges. Chill.

Cut into squares.
Store in refrigerator to stay firm.

WHAT WE'RE MAKING: SPINACH PESTO

Place all ingredients in a food processor and blend:

1 C packed spinach

2 T fresh parsley

2 T fresh dill

1 clove garlic

2 T toasted walnuts

1/4 C feta

3 T olive oil

1/2 lemon, juiced and zested

salt & pepper, to taste

WHAT'S SERVED WITH DINNER: MOCK OLIVE GARDEN BREAD STICKS

approx 1 dozen

Dissolve:

1 1/2 C warm water

1 packet active dry yeast

2 T sugar

Set aside for 10 minutes.

In another bowl, combine:

4 1/4 C flour

1 T salt

Add yeast mixture and 2 T melted butter to flour mixture. 

Mix and knead until smooth. Do not over knead.

Grease cookie sheet.

Pull off pieces and roll out into strips.

Rise 45 minutes to 1 hour in a warm place.

Preheat oven to 400°.

Place in oven. 

Microwave:

1 stick butter

2 t garlic powder

2 t salt

After 6-7 minutes of the bread baking, pull out and brush with butter mixture.

Continue to bake another 10 to 15 minutes.

Brush again with butter mixture. 

Let sit for a couple of minutes then serve.

WHAT WE'RE SNACK'N ON: LOW CALORIE SPINACH & ARTICHOKE DIP

makes approx 3 3/4 C

73.3 calories per 1/4 C

Place in food processor and blend well:

13.75 oz artichoke hearts, packed in water, drained

10 oz frozen spinach, thawed and squeezed

Combine: 

1/2 C chopped onions

1 clove minced garlic

1/2 C fat free Greek yogurt

1/2 C light mayo

2/3 C Parmesan Reggiano

4 oz shredded part skim mozzarella

salt & pepper, to taste

Add the artichoke mixture to the cheese mixture and spread into an oven proof dish.

Bake in a preheated oven of 375° for 20 to 25 minutes. 

Serve immediately.

TIP: Make ahead the day before unbaked, stored in refrigerator before baking.

Serve with vegetable sticks, crackers, small pieces of bread, pita chips, etc.

WHAT WE'RE SNACK'N ON: CREAM CHEESE SAUSAGE BALLS

1 lb hot sausage, uncooked

8 oz softened cream cheese

1 1/4 C original Bisquick OR gluten-free Bisquick

4 oz shredded cheddar cheese

Mix all ingredients until well combined. 

Preheat oven to 400°.

Roll into 1" balls. Place on a lightly greased baking sheet or lined with parchment paper.

Bake 20 to 25 minutes.

TIP: Make ahead. Freeze uncooked. Add a few minutes to baking time.

WHAT'S FOR DINNER: FRIED CHICKEN

Thank you, Mommy for making dinner tonight! Fried chicken, mashed potatoes, steamed broccoli with cheese, homemade biscuits and gravy. YUM!

chicken tenders, legs or other parts

flour

salt, to taste

pepper, to taste

paprika, to taste

garlic powder, to taste

1 egg, beaten

2/3 C milk 

1 C or more vegetable oil

Heat oil in skillet over medium heat.

Mix flour, salt & pepper, paprika & garlic powder in a bowl.

Eggs & milk in another.

Dip chicken in egg.

Coat with flour mixture.

(You can double dip for extra crunchy.)

Gently place coated chicken in skillet in batches.

When browned on a side, turn occasionally, until browned on all sides.

Remove and let drain on paper towels.

(Chicken with bones in will take longer to cook.)

WHAT'S FOR DESSERT: CHOCOLATE OVERLOAD CAKE

1 package devil's food cake mix

1 package instant chocolate pudding mix

1 C sour cream

1 C vegetable oil

4 beaten eggs

1/2 C warm water

2 C semisweet chocolate chips

powdered sugar

Preheat oven to 350°.

Grease a Bundt pan well.

Beat devils food, pudding, sour cream, oil, eggs and water. 

Stir in chocolate chips.

Bake 50-55 minutes.

Cool in pan at least 1 1/2 hours.

Invert onto plate.

Dust with powdered sugar.

WHAT'S FOR DINNER: ITALIAN PORK CHOPS with RASPBERRY SWEET & SOUR SAUCE

serves 4

2 lightly beaten eggs

3 T milk

1 1/2 C Italian seasoned bread crumbs

1/2 C freshly grated Parmesan cheese

2 T parsley

2 T olive oil

4 cloves minced garlic

4 pork chops, rinsed and patted dry

Preheat oven to 325°.

In a small bowl, beat eggs and milk together.

In another bowl, mix bread crumbs, cheese and parsley.

Heat oil in oven proof skillet such as a cast iron skillet over medium heat. 

Stir in garlic. 

Dip pork chops into egg mixture.

Coat with bread crumbs mixture.

Place into the skillet and brown on each side for 5 minutes.

Place in oven and cook for 25 minutes. 

Serve.

RASPBERRY SWEET & SOUR SAUCE

4 T raspberry preserves
2 T red wine vinegar
2-3 T ketchup
2 T soy sauce

Cook over medium heat until dissolves and blends well, stirring constantly.

WHAT'S FOR DINNER: EASY BAKED CHICKEN & RICE

4 chicken breasts OR 8 chicken thighs

2 C rice, uncooked

2 1/2 to 3 C chicken stock

1/2 C chopped onion

salt

pepper

parsley

Preheat oven to 350°. 

Pour rice, stock & onion in a pan.

Season both sides of chicken with salt, pepper and parsley, to taste.

Place chicken on top of rice.

Cover with foil.

Bake for 1 hour at sea level or 1 1/2 hours at high altitude. 

TIP: To give it more complex flavor and color, quickly brown seasoned chicken in a skillet with a little olive oil over medium high heat before placing in pan. 

GUEST "CHEF" RYAN: HOMEMADE HONEY MUSTARD SAUCE or DRESSING

"You're going to laugh at me when I tell you how simple this is!" - Ryan, my husband

2 parts mustard
1 part honey

Whisk the honey into the mustard for about a minute.
Taste test to see if you need to add a little more honey or mustard to your own taste.

We served this with the Baked Chicken Nuggets tonight.

WHAT'S FOR DINNER: BAKED CHICKEN NUGGETS

serves 4-6

3 skinless, boneless chicken breasts

1 C Italian seasoned bread crumbs

1/2 C freshly grated Parmesan cheese

1 t salt

1 t thyme

1 T basil

1/2 C melted butter

Preheat oven to 400°.

Lightly grease baking sheet.

Mix together bread crumbs, cheese, salt, thyme and basil in one bowl.

Have another bowl with the melted butter.

Cut chicken into 1 1/2 inch pieces.

Dip pieces into butter then coat liberally with bread crumbs mixture.

Place on the baking sheet evenly spaced.

Cook for 20-25 minutes. 

Serve immediately. 

Serve with your favorite sauce. We served these with Ryan's Homemade Honey Mustard.

WHAT'S FOR DESSERT: NUTELLA HOT CHOCOLATE

Heat a mug of cold milk in the microwave for approx 1 1/2 minutes.

Stir in 1 - 2 T Nutella.

Serve.

WHAT'S FOR DINNER: BAKED PORK CHOPS

serves 4

4 pork chops, rinsed and patted dry

3/4 t garlic powder

3/4 t seasoning salt

1 beaten egg

2 T & 2 t flour

1 1/3 C Italian style breadcrumbs

2 T & 2 t olive oil

1 C cream of mushroom soup

1/2 C milk

1/3 C white wine

Preheat oven to 350°.

Heat oil in skillet over medium-high heat.

Season pork chops with garlic powder and seasoning salt. 

Dip in egg.

Dredge through flour. 

Coat liberally with breadcrumbs.

Cook in skillet for 5 minutes per side.

Transfer to baking pan, cover with foil.
Bake 1 hour.

Combine soup, milk & wine.

Cover chops with mixture. Replace foil. Bake another 30 minutes. 

Serve immediately.

WHAT'S FOR BREAKFAST: BLUEBERRY SWEETHEART SCONES

12 servings

1 C sour cream

1 t baking soda

4 C flour

1 C sugar

2 t baking powder

1/4 t cream of tartar

1 t salt

1 C butter

1 egg

1 C blueberries

several strawberries, sliced & cut with a paring knife to look like hearts

In a small bowl, blend sour cream and baking soda, set aside.

Preheat oven to 350°.

Lightly grease a large baking sheet.

In a large bowl, mix the flour, sugar, baking powder, cream of tartar and salt. 

Cut in butter. 

Stir in sour cream mixture and egg until just moistened. 

Mix in the blueberries.

Turn dough out onto a lightly floured surface and knead briefly. 

Roll or pat dough into a 3/4" thick round. 

Cut into wedges and place them 2 inches apart on the prepared baking sheet.
(So I didn't do that but I recommend it. What I did, really didn't work well.)

Place a heart shaped heart on the top of each one.

Bake 12-15 minutes or until golden brown. 

TIP: Fresh blueberries will increase the time to bake significantly. Dried blueberries might be the key.

WHAT'S FOR DINNER: FRENCH DIP SANDWICHES in slow cooker with AU JUS sauce

serves 6-8

4 lbs rump roast, trimmed

10.5 oz can beef broth

10.5 oz can condensed French onion soup

12 fl oz beer

6 French rolls or 2 French loaves

2+ T butter

Place roast in crock pot. Add broth, soup and beer. Cook on low for 7-8 hours.

Preheat oven to 350°. Slit bread. Spread butter. Bake 10 minutes cut side up.

Slice meat on diagonal. Place on rolls. 

Serve with au jus sauce from the crock pot for dipping.

WHAT'S FOR DINNER: CHICKEN TORTILLA SOUP in the slow cooker with homemade baked corn tortilla chips

serves 8

1 lb boneless, skinless chicken, cooked and shredded

15 oz can diced tomatoes

10 oz can enchilada sauce

1 medium chopped onion

1/2 C chopped green chili or small can

2 cloves minced garlic

2 or more C water

2 C chicken broth or 14.5 oz can

1 t cumin

1 t chili powder

1 t salt

1/2 t pepper

1 bay leaf

1 bag frozen corn

1 t chopped cilantro (I didn't add since I'm allergic)

5 - 7 corn tortillas

olive or vegetable oil

Place chicken, tomatoes, enchilada sauce, onions, green chili, garlic, water, broth, cumin, chili powder, salt, pepper, bay leaf and frozen corn into a crock pot. Cover. Cook 6 to 8 hours on low heat or 3 to 4 hours on high heat. 

Preheat oven to 400°. Lightly brush both sides of tortillas with oil. Cut into strips with knife or pizza cutter. Spread onto baking sheet. Bake 10-15 minutes.

When serving, sprinkle a few tortilla crispy chips over the soup. 

You can also serve it with salsa, lime wedges, sour cream, cream cheese, shredded cheddar cheese, fresh cilantro, jalapeno slices, etc.

WHAT'S FOR BREAKFAST: BUBBLE RING

serves 6-8

at least 18 frozen dinner rolls, thawed

(I put them in the fridge last night to be thawed by this morning.)

1/2 C jam 

(I used Blackberry jam.)

1/3 C corn syrup

2 T melted butter

1/2 t vanilla

Preheat oven to 350°. Grease Bundt pan.

Flatten each roll into a circle, then place approx 1/2 t jam into the center of the dough. Roll the filled dough into a ball, pinching to close. Transfer into the tube pan. 

Bake for about 30-35 minutes or until it's golden brown.

Combine the corn syrup, butter and vanilla in a small bowl. Pour over baked rolls. Allow syrup to be absorbed before removing from pan. To remove, run a paring knife between the bread and the edges of the pan. Hold the pan on its side and gently tap the sides of the pan against the counter to loosen. Cover pan with plate. Invert it so that the bread ring falls onto the plate. 

Serve warm. Pull apart or slice it.

WHAT'S FOR DESSERT: HOMEMADE BANANA SPLIT

makes 1

1 banana, split lengthwise

Blue Bell Vanilla Bean ice cream

Desired toppings: 

crushed pineapple, crushed strawberries or syrup, chocolate syrup, mini marshmallows, nuts, maraschino cherries, whipped cream, chocolate chips, candy sprinkles, caramel, etc. 

Place bananas in a bowl, making sure there's a divide between them. 

Scoop in ice cream, then toppings.

WHAT'S FOR DINNER: SWEETHEART PEPPERONI PIZZA

This is SO easy and took me less than 10 minutes from start to finish.

1 Boboli or homemade pizza crust
1/2 C pasta, pizza or tomato sauce
2 C mozzarella or pizza blend cheese
pepperonis

Either preheat oven to broil or 450°.
Place crust on pizza stone or pan.
Put sauce on top, then cheese.

Take a clean pair of kitchen scissors (I used our small kitchen scissors for herbs.) and free hand cut hearts out of the pepperonis. Do two or three at a time to save time. Place on pizza.

Broil for 3-4 minutes OR bake at 450° preheated oven for approx 8-10 minutes.

WHAT'S FOR LUNCH: BAKED MONTE CRISTO TURNOVERS

serves 4

1 egg

1 T water

approx 1 t flour

1/2 package frozen puff pastry, thawed

ham steak, cut into 4 triangles OR deli ham slices

4-8 slices deli Swiss or Havarti cheese 

powdered sugar

maple or pancake syrup

Preheat oven to 400°. 

Beat egg and water in a small bowl.

Sprinkle flour on a flat surface.

Unfold pastry onto floured surface and roll out to at least a square foot. Cut into 4 squares.

Place ham and cheese on one side of the square with one point of the square facing towards you. Fold pastry over to form triangle. Press edges to seal. Crimp edges with a fork. 

Brush with egg wash.

Place on  greased baking sheet or seasoned baking stone.

Bake for 20 minutes.

Sprinkle with powdered sugar.

Serve with syrup.

WHAT'S FOR DESSERT: BLUEBERRY POUND CAKE

1 package yellow cake mix

1/4 C sugar

3 eggs

1 package cream cheese, room temperature or 30 sec in microwave

1/2 vegetable oil

1 t vanilla

1 1/4 C blueberries

Preheat oven to 325°

Grease and flour 10" Bundt pan.

Stir together cake mix and sugar in a large bowl.

Make a well in the center and pout in eggs, cream cheese, oil and vanilla. 

Beat on low speed until blended. Scrape bowl and beat 4 minutes on medium speed. 

Fold in blueberries. 

Pour batter into pan.

Bake for 40 - 45 minutes (High altitude about 55 minutes) or until a toothpick inserted into the center of the cake comes out clean.

Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

WHAT'S FOR DINNER: CHILI MEATLOAF

Meatloaf is a staple in American cuisine. Although many Americans seem to really hate it, the rest of us love it.

This is the only recipe I've personally ever seen that you don't use a loaf pan.

serves 6-8

3 lbs ground beef

1 1/2 C chopped onions

(You could even use 1 bag of frozen chopped onions)

1 C fine cracker crumbs

2 large eggs

1 rounded T chili powder, or more

1 T salt

1/2 t pepper

14.5 oz can diced tomatoes

fresh or dried parsley

Combine beef, onions, crumbs, eggs and seasonings in a mixing bowl. Blend thoroughly.

Work the mixture with your hands. Form into a roll.

Place on a greased baking pan.

Cover with canned tomatoes.

Bake in a preheated oven of 350° for 75-80 minutes. Baste several times with the pan juices. 

Sprinkle with parsley before serving.
For sauce, serve with ketchup or tomato sauce. 

WHAT'S FOR DESSERT: CHOCOLATE COVERED RASPBERRIES

Make the same chocolate mixture as you would with Chocolate Covered Strawberries.
I actually just used the left over chocolate after I made the chocolate covered strawberries to make these yummy treats.

Gently wash the raspberries under cold water and pat dry.
Very gently insert a toothpick into the raspberry "hole" without piercing it.
Roll it around in the chocolate mixture, coating it.

Using the toothpick, pick it up without piercing it and lay it on plastic wrapped counter or other flat surface to cool and dry.

P.S.
If you're making these for your sweetheart, make a lot for you too.
Ryan may actually not get any by the time he gets home.

WHAT'S FOR DESSERT: CHOCOLATE COVERED STRAWBERRIES

This is the easiest version of chocolate covered strawberries I know.

makes approx 20

8 oz milk chocolate chips

1 T shortening

about 20 fresh strawberries with leaves

Gently wash the strawberries under cold water and pat dry with a paper towel or dish towel. Set aside.

Insert toothpicks or other type of cooking stick into the tops.

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

Holding the strawberries by the sticks, dip them into the chocolate and gently coat most of the strawberry being careful not to get it on the leaves. 

Turn the strawberry upside down and insert the toothpick into plastic wrapped styrofoam for the chocolate to cool and dry. Repeat.

HOW TO CLEAN YOUR GLASS TOP STOVE

I wish we could have gotten a gas stove top and oven but it was going to be too expensive to pipe in the gas so the glass top works just fine. Those of you that have one, don't you just hate that cooked and caked on mess it leaves? Cleaners just don't seem to cut it. My mother showed me this trick and I'm sold!

Clean it the best you can with whatever cleaner you usually use.

Sprinkle baking soda all over.

Soak a clean cotton rag with hot water and rub in circles and back & forth to remove those cooked on stains.

Wash out the rag and ring dry. Wipe the stove top clean. You may have to do this a few times.

Now clean with your normal cleaner again to shine. 

Yes, I know I need to do it again and rub more in those areas :) but it's better than what it was.