Crustless Broccoli Quiche

Adapted from Once upon a Chef

Ingredients

• 2 Tablespoons butter
• 1/2 onions chopped
• 10 ounces broccoli florets, chopped
• 1 teaspoon salt
• 6 large eggs
• 1 3/4 cups heavy cream
• Pinch ground nutmeg
• 1/8 teaspoon cayenne pepper
• 1 1/2 cups (about 5 ounces) shredded Gruyere or Cheddar Cheese

Instructions:

1. Preheat oven to 350 degrees.  Spray a 9 inch pie plate.
2. Melt butter in a saute pan over medium low heat.  (I used PAM instead of the butter)
3. Saute the onions until soft and translucent.  Add the broccoli, 1/4 teaspoon salt, and 1/3 cup of water.  Increase heat to medium and cook until broccoli is al dente and water has evaporated. Set aside.
4. In a large bowl, whisk the eggs with the cream, nutmeg, remaining salt and cayenne pepper.
5. Spread the broccoli and onions evenly over the bottom of the prepared pie plate.  Sprinkle the cheese over the top.  Pour the egg mixture over the cheese.
6. Bake for 45 - 60 minutes until the custard is set and the top is golden brown.  

Notes:

• I used fresh broccoli but frozen will work if it is thawed.

Small Batch Dad's Chili

Based on Dad's recipe
Works well in the Instant Pot

Ingredients:

• 2 - 2 1/2 pounds ground meat (beef or turkey)
• 1 large onion chopped
• 1 bell pepper, any color, chopped
• 1 teaspoon minced garlic
• 1 14 - 15 ounce can crushed tomatoes
• 1 14 - 15 ounce can diced tomatoes
• 1/2 can tomato paste
• 48 - 54 ounces tomato juice
• 2 small cans Brooks mild chili beans
• 1/4 teaspoon cayenne pepper
• 1/4 - 3/8 cup chili powder
• 1/2 - 1 teaspoon baking soda
• 1/2 - 1 teaspoon sugar
• 3 - 4 dashes liquid smoke
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 Tablespoon Worcestershire sauce

Instructions:

1. Brown ground meat, sprinkled with chili powder
2. Add the diced vegetables and saute a few minutes
3. Add  the rest of the ingredients.  
4. Simmer at least an hour.
5. Adjust seasonings to taste.
6. This recipe fits in a 6 quart instant pot.  It can be slow cooked for hours or pressure cooked for about 10 minutes and then kept warm for hours.  

Sugar Cookie Bars

Recipe adapted from Twosisterscrafting.com

Ingredients:

• 1 cup butter
• 2 cups sugar
• 4 eggs 
• 2 teaspoons vanilla
• 5 cups flour
• 1/2 teaspoon baking soda

Instructions:

1. Cream butter and sugar
2. Add eggs and vanilla and mix well.
3. Combine flour and baking soda.  Add to creamed mixture about a cup at a time beating after each addition.
4. Spread the batter in a parchment covered cooking sheet with sides.  Use your hands to spread evenly into about a half inch layer.
5. Bake for about 15 minutes at 375 degrees.
6. Once cooled, frost with Best Buttercream Frosting.  Recipe below.

Best Buttercream Frosting

Ingredients

• 1 pound powdered sugar
• 1 cup softened butter
• 1 1/2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions:

1. Cream together powdered sugar, butter, almond and vanilla extracts.  
2. Use 1-2 tablespoons milk to reach desired consistency.
3. Color as desired.

Christmas Barbecued Ribs

Dad's recipe

Ingredients:

• 4 slabs of ribs
• Water as needed
• 2 onions stuck with ten cloves each
• 1/3 cup soy sauce
• 2 teaspoons marjoram
• 1 teaspoon salt

For the sauce:

• 2 Tablespoons olive oil
• 3 medium onions, coarsely chopped
• 5 garlic cloves, minced
• 1 Tablespoon nuggets of crystallized ginger, chopped
• 2 16-ounce cans tomato wedges with juice
• 3 bottles chili sauce
• 1/4 cup brown sugar
• 6 Tablespoons honey
• 1/3 cup soy sauce
• 1/4 cup any wine
• Heavy pinch cayenne pepper
• Generous grinding of black pepper
• 2 Tablespoons chili powder
• 1/4 teaspoon oregano

Instructions:

1. Cut ribs into serving size pieces.  Place in a large pot with water to cover.  Add the onions stuck with cloves, 1/3 cup of soy sauce, marjoram and salt.  Bring to a boil, reduce heat and simmer, covered for about 1 hour.  Do not allow water to remain at a boil or the meat will toughen.  Drain ribs after cooking.
2. To make the glazing sauce, heat the olive oil in a  medium saucepan.  Add chopped onions and garlic.  Saute for a few minutes, stirring often.  Add the chopped ginger, mashed tomatoes and juice, chili sauce, brown sugar, honey, 1/3 cup soy sauce, wine, cayenne pepper, black pepper, chili powder and oregano.  Cook over medium high heat bringing the mixture to a boil while stirring well. Reduce heat and simmer, stirring occasionally for 30 minutes.  Blend with the immersion blender until almost smooth.  Continue to cook over medium low heat for about 10 more minutes.
3. Place ribs and sauce into crockpot and cook on low until meat is tender, at least 2-3 hours.

Roast Turkey

Dad's Recipe


Ingredients:

• 20 - 25 pound turkey
• 5 pounds of onions
• 2 pounds of carrots
• 1 bunch of celery
• 1 bunch of parsley
• lemons
• 1/4 cup soy sauce
• 5 cloves garlic
• 1 teaspoon pepper
• 1 stick butter

Instructions:

1. Thaw turkey, remove bag of giblets from the turkey cavity.  Check both cavities. 
2. Wash turkey according to package directions.
3. Insert pats of butter under the breast skin.
4. Stuff turkey with quarter sections of onion, large pieces of carrots and celery in equal amounts, and some lemon.  Remember to stuff both cavities.
5. Rub turkey with soy sauce and sprinkle with ground pepper.
6. Cut remaining onions, carrots and celery into 1/2 - 1 inch pieces and place them in the roasting pan as a bed for the turkey.
7. Remove the parsley stems and rough chop the tops.  Add this to the veggies in the pan.  
8. Place the turkey neck and giblets except the liver around the edges of the pan.
9. Place the turkey breast side up on the bed of veggies in the pan.
10. Roast turkey at 450 degrees for 20 minutes.
11. Lower the temperature to 325 degrees and continue roasting the turkey for another hour.  
12. Remove the turkey from the oven and turn breast side down.
13. Return turkey to the oven at 325 degrees for 1 1/2 hours.
14. Remove turkey from the oven and turn breast side up.  
15. Ladle juices from pan over the turkey.  Return to 325 degree oven.
16. Periodically, ladle juices over turkey as it roasts.  If the skin gets too dark, tent with foil.
17. Using an meat thermometer, roast until the temperature of the breast and thigh reach 170 degrees.
18. Remove turkey from oven and roasting pan to cutting board.  Allow to rest at least 15 minutes before carving.  Cover turkey loosely with foil while it rests.
19. Strain pan juices, discarding vegetables and fat.  Use the strained juices to make gravy..

Pumpkin Mac and Cheese with Roasted Veggies

Adapted from Skinny Taste

Ingredients:

• 15 ounce can organic pumpkin puree
• olive oil cooking spray
• 16 ounce cauliflower florets, cut into 1-in. pieces
• 16 ounce quartered Brussels sprouts
• 3/4 teaspoon kosher salt
• 12 ounces wheat rotini pasta 
• 1 1/2 tablespoons butter
• 1/4 cup minced onion
• 2 tablespoons all purpose flour
• 1 1/2 cups fat free milk
• 2/3 cup reduced sodium chicken or vegetable broth
• 5 ounces fresh grated Sharp Light Cheddar 
• 4 ounces fresh grated Gouda
• 2 tablespoons fresh grated parmesan
• Kosher salt
• pinch nutmeg
• fresh pepper to taste

Instructions:

1. Preheat the oven to 400°. Line 2 large baking sheets with aluminum foil, and coat with olive oil spray.
2. Spray cauliflower and Brussels sprouts with olive oil, and season with salt. Spread in an even layer on the prepared baking sheet.
3. Remove the vegetables from the oven and set aside. 
4. While vegetables roast, bring a large pot of salted water to a boil. Cook pasta according to package directions, omitting fat and salt. Drain, and set aside.
5. Over medium heat melt the butter. Add the onion and cook over low heat about 2 minutes, add flour and cook another minute, or until the flour is golden and well combined. Add milk and broth and whisk, raising heat to medium-high until it comes to a boil; cook about 4 to 5 minutes until it thickens slightly. Season with 3/4 teaspoon salt, nutmeg and pepper.
6. Once it begins to thicken, stir in pumpkin and cook until heated through, about 2 minutes. Remove from heat, add cheeses and Parmesan and mix well until melted. Add the cooked macaroni and mix well, fold in the roasted vegetables.
7. Serve warm

Scoopable Slow Cooker Apple Pie

Adapted from Hungry Girl

Ingredients:

• 8 cups peeled and sliced Granny Smith apples (8-10 apples)
• 2 Tablespoons cornstarch
• 6 Tablespoons Splenda
• Juice of 1/2 lemon
• 1 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt

Instructions:

1. Place apples in a slow cooker sprayed with nonstick spray.
2. In a small bowl, combine cornstarch with 3/4 cups water.  Whisk to dissolve. Add all remaining ingredients and whisk well.
3. Pour cornstarch mixture over the apples and stir to coat.
4. Cover and cook on high for 1 1/2 hours until apples have softened and liquid has thickened.
5. Let cool and thicken at least 10 minutes.
6. Serve

Cauliflower Stuffing (Dressing)

Adapted from Delish.com

Ingredients:

• 4 Tablespoons butter
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 small head cauliflower, chopped
• 1 cup chopped mushrooms
• kosher salt
• ground pepper
• 1/2 cup chopped fresh parsley
• 2 Tablespoons fresh rosemary
• 1 teaspoon ground sage
• 1/2 cup chicken broth

Instructions:

1. In a large skillet over medium heat, melt butter.  Add onion, carrots and celery and saute until soft - about 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper.  Cook until tender, 8 to 10 minutes more.
3. Add parsley, rosemary and sage and stir to combine.  Then pour broth over and cover with a lid.  Cook until totally tender and liquid is absorbed, about 15 minutes.
4. Serve

Spinach and Pear Salad with Raspberry Vinaigrette

Adapted from Skinny Ms

Ingredients:

For the Salad:
• 6 cups baby spinach
• 2 red pears, sliced
• 1 red onion, sliced thin
• 1 cup walnuts, chopped
• 1/2 cup low fat blue cheese crumbles
For the Vinaigrette
• 1/2 cup white balsamic vinegar
• 2 tablespoons honey
• 1/4 cup fresh raspberries
• 3 tablespoons olive oil

Instructions:

For the Salad:
1. In large bowl, lightly toss all ingredients. Divide into serving bowls. Drizzle with raspberry vinaigrette and serve.
For the Vinaigrette
2. Combine all ingredients except oil in blender, puree until smooth. On low speed, gradually add oil. Drizzle desired amount over salad and enjoy.

Cranberry Pear Sauce

Adapted from Skinnytaste.com

Ingredients:

12 oz fresh or frozen cranberries

2 ripe pears, peeled and cored, cubed small

1/2 cup agave or honey*

1 cup water

Instructions:

1. Bring all the ingredients to a boil on high heat in a medium saucepan.
2. When boiling, reduce heat and simmer for about 15 minutes, or until the cranberries burst and the sauce thickens. Remove from heat and let it cool before refrigerating. Serve chilled or room temperature. Makes 3 1/4 cups.

Pecan Pie Bites

Adapted from http://www.emilybites.com/2016/11/pecan-pie-bites.html

Ingredients:

• 1 package of 15 mini phyllo shells (such as Athens, found in the frozen aisles)
• ½ cup chopped pecans (if you have whole pecans or pieces just chop or bash them up)
• ¼ cup packed light brown sugar
• 2 tablespoons half and half cream
• ½ teaspoon vanilla extract
• A pinch of salt

Instructions:

1. Pre-heat the oven to 350. Line a baking sheet with aluminum foil. Unwrap the package of phyllo shells and place them on the baking sheet
2. In a mixing bowl, combine the pecans, brown sugar, half and half, vanilla and salt and stir together until well mixed. Spoon the pecan mixture evenly into the phyllo shells and place the baking sheet in the oven. Bake for 10-12 minutes until the edges of the shells start to turn golden and the filling is heated through.

Make Ahead Macaroni and Cheese

Ingredients:

• 1 pound box macaroni, prepared according to package
• 5 Tablespoons butter
• 5 Tablespoons flour
• 3 cups warm milk
• 1 package shredded cheese
• 4 ouncesVelveeta cheese, small cubes
• 1/2 teaspoon dry mustard
• Salt and pepper to taste
• 1/2 cup Panko

Instructions:

1. Prepare macaroni, drain and set aside.
2. Over medium heat, make a roux with the butter and flour.  Cook a couple of minutes.
3. Slowly add warm milk, stirring until thickened.
4. Season with dry mustard, salt, and pepper to taste
5. Remove from heat and stir in cheeses until cheeses are melted and sauce is smooth.
6. Toss macaroni in the cheese sauce
7. Pour into a prepared 9 X13 baking dish, cover and refrigerate until about 2 hours before serving
8. Allow to come to room temperature, sprinkle with Panko, spray with PAM butter spray, and then bake in a 350 degree or higher oven until bubbly and lightly browned.

Candied Pecan, Craisins, and Feta Cheese Salad

Adapted from:  https://www.chef-in-training.com/2012/10/candied-pecan-craisin-feta-salad-with-creamy-balsamic-vinaigrette/

Ingredients:

• Spring Salad Mix or Baby Spinach or a combination of the two
• Candied Pecans
• Craisins
• Feta cheese
• Red onion, halved and sliced thin (optional)
• Dressing - Brianna's Poppyseed or Creamy Balsamic Dressing 

For Creamy Balsamic Dressing:

• 4 garlic cloves, grated or minced
• 3 Tablespoons Mayonnaise
• 2 Tablespoons Lemon juice
• 1 Tablespoon Dijon Mustard
• 2 teaspoons Morton's Nature seasoning (mix of salt, pepper, onion powder and garlic powder)
• 1 1/2 teaspoon salt
• 1/4 cup balsamic vinegar
• 1/4 cup extra virgin olive oil

Instructions:

1. Toss salad mix, craisins, feta cheese, and onions (if using)
2. For the Creamy Balsamic Dressing:  whisk together all but the extra virgin olive oil.  Drizzle in olive oil will continuing to whisk.
3. Dress salad with Briannas Poppyseed Dressing or the Creamy Balsamic Dressing.
4. Top salad with candied pecans (can serve nuts on side if need be)
5. 
   

Baked French Toast Casserole

Adapted from http://www.chewoutloud.com/2014/01/10/baked-french-toast-casserole-with-streusel/

Ingredients:
For the Streusel:

• 1 cup light brown sugar
• 1/2 cup chopped pecans
• 1/4 cup butter, cubed
• 2 teaspoons cinnamon

For the Casserole:

• 6 - 6 1/2 cups hearty bread, cubed (I used honey wheat)
• 4 eggs
• 1 1/2 cup milk
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons vanilla extract

Instructions:

• Make the Streusel by combining the four ingredients in a bowl until it resembles wet sand.  Cover and refrigerate
• Grease a 8 x 8 baking dish with butter.
• Place bread cubes in the dish
• In a separate bowl, mix together the eggs, milk, sugar, salt and vanilla extract
• Pour mixture over the bread cubes and stir to ensure all bread is covered.
• Cover and place in the refrigerator overnight
• Preheat oven to 350 degrees.
• Sprinkle streusel topping onto the top of the casserole
• Bake for 35 - 45 minutes until nicely browned and bubbly.
• Allow to cool slightly and serve warm with maple syrup

Crab Rangoon Dip

Source unknown

Ingredients:

• 2 cups crab meat
• 16 ounces cream cheese
• 1/2 cup sour cream
• 4  onions, chopped
• 1 1/2 teaspoon Worcestershire sauce
• 2 Tablespoons powdered sugar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon lemon juice

Instructions:

1. Combine all ingredients
2. Bake for 30 minutes at 350 degrees
3. Serve hot with chips or crackers.

Mississippi Sin Dip

From https://www.homemadeinterest.com/mississippi-sin-dip/

Ingredients:

• 16 ounces Sour Cream
• 8 ounces cream cheese, softened
• 2 cups sharp Cheddar cheese, shredded
• 1 cup ham, diced
• 1 Tablespoon Hot sauce (Franks)
• 1 teaspoon Worcestershire sauce
• 1 loaf French bread

Instructions:

1. Preheat oven to 350 degrees
2. Cut a hole out of the top of the bread and remove the soft inside.  Save this to serve with the dip
3. Mix the sour cream, cream cheese, cheddar cheese, ham, hot sauce and Worcestershire sauce together in a bowl
4. Put mixture into the hallowed out bread.
5. Wrap the stuffed bread in foil and bake for 45 minutes until heated through
6. Serve with bread and crackers.

Pecan Pie

From Karo Syrup Bottle:

Ingredients:

• 1 cup light Karo syrup
• 3 eggs
• 1 cup sugar
• 2 Tablespoons butter
• 1 teaspoon vanilla extract
• 1 1/2 cup pecans
• 1 9 inch unbaked pie shell

Instructions:

1. Mix corn syrup, eggs, sugar, butter and vanilla using a spoon or whisk.  
2. Stir in pecans
3. Pour into pie crust
4. Bake at 350 degrees for 60 to 70 minutes
5. Cool before serving

Pumpkin Pie

Ingredients:

• 4 eggs, beaten
• 1 29 ounce can pumpkin or 2 15 ounce cans of pumpkin
• 2 cups brown sugar (or any combination of white and brown sugars)
• 2 Tablespoons pumpkin pie spice
• 2 Tablespoons flour
• 1 teaspoon salt
• 2 12.5 ounce cans evaporated milk
• 2 unbaked 9 inch pie shells

Instructions:

1. Combine eggs and pumpkin.
2. Blend in sugar, spice, flour and salt; mix well
3. Add milk and mix well.
4. Pour into pie shells
5. Bake at 425 degrees for 15 minutes; reduce heat to 350 degrees and continue baking for 35 to 40 minutes until a knife inserted near the center comes out clean.  
6. Cool
7. Store in the refrigerator.

Impossible Pumpkin Pie Cupcakes

Adapted from Cakecottage.com

Ingredients:

• 15 ounces canned pumpkin
• 2 eggs (for lighter version use 1/2 c original eggbeaters)
• 1/2 cup sugar
• 1/4 cup brown sugar (for lighter version use 3/4 c Splenda to replace both white and brown sugar)
• 1 teaspoon vanilla extract
• 3/4 cup evaporated 2% milk
• 2/3 cup all purpose flour
• 2 Tablespoons pumpkin pie spice
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350 degrees and spray a regular size 12 muffin tin with PAM for baking.
2. Whisk together the pumpkin, eggs, sugar, vanilla extract, and evaporated milk.
3. In a separate small bowl combine flour, pumpkin pie spice, baking soda, baking powder, and salt.
4. Whisk flour mixture into pumpkin mixture until there are no streaks of flour.
5. Pour 1/3 cup of batter into each muffin tin.
6. Bake for 20 minutes at 350 degrees.
7. Cool for 20 minutes.  Then remove cupcakes from tin.
8. Refrigerate for 30 minutes uncovered.
9. Then serve or package for storage.

Notes:  Lighter version has 2 Smart Points per cupcake.

Cabbage Soup

Recipe adapted from 77recipes.com

Ingredients:

• 5 carrots, chopped
• 2 - 3 onions, chopped
• 1 28 ounce can crushed tomatoes with juice
• 1 head cabbage chopped or 1 bag of cole slaw mix
• 1 envelope dry onion soup mix
• 1 15 ounce can green beans
• 2 quarts tomato juice
• 2 peppers chopped
• 10 stalks celery chopped
• 2 cups beef broth
• salt and pepper to taste (I used 2 t salt and 1 t pepper)

Directions:

1. Combine all ingredients and simmer until the vegetables are tender.  This can be done on the stove top, in a slow cooker or in an instant pot.

Slow Cooker Creamy Tortellini, Spinach and Chicken Soup

Recipe adapted from 77recipes.com

Ingredients:

• 1/2 large onion, diced
• 2 T all purpose flour
• 1 T dried basil
• 2 cloves of garlic, minced
• 2 T tomato paste
• 4 cups chicken broth
• 2 cans (14.5 oz) cans petite diced tomatoes
• 3 boneless, skinless chicken thighs
• 1 t salt
• 1/2 t pepper
• 3 cups tortellini (fresh or frozen)
• 3 cups packed spinach
• 1/2 cup Parmesan cheese
• 1 cup half and half or heavy cream

Instructions:

1. Spray bowl of slow cooker with PAM.
2. Dust chicken thighs with the flour, basil, salt and pepper.
3. Place onion, garlic, tomato paste, chicken broth, diced tomatoes, chicken thighs with all of flour mixture used for dusting into crock pot and cook on high for 4 hours or until chicken is very tender.
4. Remove chicken and shred.  Add the chicken back in with the tortellini, spinach, Parmesan cheese and warmed half and half. (half and half is warmed to prevent curdling).
5. Cook on high until tortellini are cooked through, about 10 minutes.

Makes about 8 servings with 5 smart points each.

Pizza Dip

Recipe from Tiphero

Ingredients:

• 8 ounces cream cheese, softened
• 3 cups Italian cheese blend, divided
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 cup pizza sauce
• mini pepperoni slices

Optional toppings include cooked and crumbled Italian sausage, green pepper diced small, black olives sliced, and red onion diced small

Instructions:

1. Preheat oven to 400 degrees
2. Blend together softened cream cheese, 2 cups of Italian cheese blend, Italian seasoning and the garlic powder.  I used my stand mixer to do this.
3. Spread the cream cheese mixture evenly into the bottom of a pie plate or other casserole dish.  Could also use a 8 inch cast iron skillet.
4. Pour the pizza sauce over the cheese layer and spread it out evenly to the sides of the baking dish.  Top with 1 cup of Italian blend cheese and mini pepperoni slices and whatever other toppings you are using.
5. Bake for 20 minutes, or until the cheese has melted and bubbly.
6. Allow to cool slightly and serve with chips or pretzels.

Aunt May's Hot Chicken Salad

Recipe from Janet May

Ingredients:

• 4 cups Cooked Chicken, chopped (or 2 large cans of chicken)
• 2 Tablespoons Lemon Juice
• 3/4 cups Mayonnaise
• 1 teaspoon Salt
• 2 cups celery, chopped
• 4 hard boiled eggs, chopped
• 1 can cream of chicken soup
• 1 tablespoon onion, chopped (or more to taste up to 1/2 medium onion)
• 1 cup grated cheese (colby or cheddar)
• 1 1/2 cups crushed potato chips
• 2/3 cups slivered almonds

Instructions:

1. Mix all but the last 3 ingredients listed and place in a 13X9 inch pan.   or until bubbly.Layer on top of casserole the cheese, potato chips and almonds
2. Let sit several hours or overnight.
3. Bake at 400 degrees for about 30 minutes or until bubbly.

Bread Pudding

Recipe from Pam Griffith

Ingredients:

• 8-10 slice bread, lightly toasted and cubed
• 1/3 cup raisins, optional
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1/2 teaspoon cinnamon
• 3 eggs, beaten
• dash salt
• 2 1/2 cups milk, scalded
• 1 teaspoon vanilla

Instructions:

1. Preheat oven to 350 degrees
2. Prepare a 9 X 13 baking dish with butter or PAM
3. Place bread cubes in the baking dish and sprinkle with raisins, if using.
4. Blend sugars, cinnamon, eggs,  and salt with a mixer until well combined.  Slowly mix in scalded milk and vanilla.
5. Pour mixture over the bread cubes.  Allow bread cubes to soak up the mixture.
6. Place baking dish inside a roasting pan, place in oven and then fill with about 1 inch of hot water.
7. Bake for 65-70 minutes until a knife inserted halfway between edge and center comes out clean.
8. Carefully remove baking dish from oven.
9. Serve with vanilla sauce
10. Turn off oven and remove roasting pan with water from oven once cooled.

Vanilla Sauce

From Pam Griffith's Bread Pudding Recipe

Ingredients:

• 1 stick butter
• 1 cup water
• 1 cup sugar
• 2 Tablespoons corn starch
• Dash salt
• 1 teaspoon vanilla

Instructions:

1. In a saucepan combine all but the vanilla.  Bring to a boil over medium heat stirring until sugar is dissolved. Reduce heat and simmer to allow sauce to thicken.
2. Remove from heat and add vanilla.
3. Stir and serve.

Butter Pound Cake (Bundt pan)

Recipe from Just a Pinch

Ingredients:

• 1 box yellow cake mix
• 1/4 cup sugar
• 1 cup oil
• 8 ounce sour cream
• 4 eggs
• 1 Tablespoon extract (vanilla, lemon, almond)

Butter Sauce

• 1/2 cup butter
• 3/4 cup sugar
• 3 Tablespoons water
• 2 teaspoon vanilla

Instructions:

1. Combine cake mix, sugar, oil, sour cream, eggs and extract in mixer.  Beat on low until combined.  Increase speed to medium and beat for 4 minutes.
2. Pour into a prepared bundt pan and bake in a preheated 325 degree oven for 40-45 minutes
3. While the cake bakes make the butter sauce.  Put all the butter sauce ingredients into a saucepan and heat over medium heat stirring until sugar dissolves but do not boil.
4. Cake is done when knife inserted comes out clean.
5. Poke holes in the cake as soon as it comes from the oven. Slowly pour butter sauce over cake.
6. Allow to cool in pan.
7. Remove from pan and serve with whipped cream or vanilla sauce.

Saag Paneer (Curried Spinach)

Recipe from 99-cent Chef

Ingredients:

• 10 - 12 ounces spinach, chopped
• 1 onion, chopped
• 8 ounces cottage cheese (low fat works fine)
• 1 teaspoon yellow curry powder
• 1 Tablespoon olive oil or butter (or combination of two)
• 2 Tablespoons milk or cream (optional if needed to thin sauce)
• 1/2 teaspoon salt (to taste)
• pepper to taste

Instructions:

1. Heat oil and saute onion over medium heat until soft. (about 5 minutes)
2. Mix in curry powder and continue to saute for about 2 more minutes
3. Add cottage cheese and mix well
4. Add spinach in batches until wilted and blended with cottage cheese
5. Season with salt and pepper
6. Cover and simmer for 30 minutes stirring occasionally.  Add milk or cream if it gets too thick.

Turkey Burgers

Recipe modified from New York Times

Ingredients:

• 1/2 medium onion, grated or finely chopped (about 2 Tablespoons onion)
• 1 pound ground turkey
• 1 egg
• 1 Tablespoon Worcestershire sauce
• 2 Tablespoons ketchup
• 3/4 teaspoon salt
• Pepper to taste

Instructions:

1. Mix together all ingredients until combined.
2.  Form into 4 patties each about 1/2 inch thick
3. Cook patties in a well-oiled cast iron pan on medium high heat for about 5 minutes per side.

Turkey Meatloaf

Recipe from Food.com

Ingredients:

• 2 Tablespoons butter (or olive oil)
• 1 cup onion, chopped
• 3 garlic cloves, minced
• 1 1/2 cups ground turkey
• 1/2 cup bread crumbs
• 1 egg (or 1/4 cup egg substitute)
• 1/4 cup ketchup (more for the top, optional)
• 2 teaspoons Worcestershire sauce
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat oven to 350 degrees
2. Saute onion and garlic in butter or olive oil for about 5 minutes. Allow to cool for 5 minutes.
3. Combine turkey, bread crumbs, egg, ketchup, Worcestershire sauce, salt, pepper, and onion mixture.
4. Press into an 8 X 4 loaf pan.  Top with ketchup if desired.
5. Bake for 50-55 minutes until internal temperature reached 165 degrees.
6. Let rest for 5 minutes before serving.

Broccoli Salad - Carol's

Carol's Recipe

Ingredients:

• 1 large head of broccoli, chopped
• 1/2 cup sunflower seeds (or slivered or sliced almonds)
• 1/2 cup raisins (or dried cranberries)
• 1/2 pound bacon, fried and crumbled
• 1/2 red onion, sliced thin

For the Dressing:

• 1 cup mayonnaise
• 1/4 cup sugar
• 2 Tablespoons of Rice Vinegar
• Dash of salt

Instructions:

1. Place the top five ingredients in a large bowl.
2. In a smaller bowl, mix together the dressing ingredients.
3. Pour dressing over the salad and toss.

Turkey Chili - Instant Pot

This recipe is a cross between Dad's chili and Wendy's chili, made healthier by using ground turkey instead of ground beef.  Weight Watchers:  4 smart points per cup

Ingredients:

• 1 1/2 pound ground turkey (93%lean)
• 1 onion chopped
• 1/2 green pepper chopped
• 1/2 red pepper chopped
• 1 jalapeno, chopped
• 1 teaspoon garlic, minced
• olive oil spray or 2 t. olive oil
• 1 15-oz can diced tomatoes
• 1 28-oz can  tomato puree
• 1 15-oz can Brooks Chili Beans, mild (chili is light on beans so could use 2 cans)
• 1/2  6-oz can tomato paste
• 1 1/2 cups water (rinse the tomato puree can and add to chili)
• 48 ounces tomato juice (1 bottle)
• 1/4 cup chili powder 
• 1 teaspoon cumin
• 1 1/2 teaspoon garlic powder
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon sugar
• pinch cayenne pepper
• 2 tablespoons Worcestershire sauce
• 4-5 dashes liquid smoke

Instructions:

1. Spray or drizzle olive oil into the Instant Pot.  Saute the turkey until no longer pink
2. Add in the rest of the ingredients.  
3. Place the lid on the pot and set the vent to sealed.
4. Select Manual on high pressure for 12 minutes.
5. Allow the pressure to drop naturally.
6. Open the lid, stir and taste.  Adjust seasonings.
7. Leave the chili on warm, with the lid open for up to an hour.

Recipe makes about 13 1-cup servings.

Island Artichoke Spinach Dip in Bread Bowl

Adapted from King's Hawaiian

Ingredients:

1 cup Mayonnaise

1 cup Sour cream

1 package (1 ounce) Ranchstyle dip mix

1 can (13-15 ounces) Artichoke hearts drained and chopped

1 package (10 ounces) Frozen chopped spinach thawed and well drained

1 can (8 ounces) Sliced water chestnuts drained and chopped

1 cup Parmesan cheese optional

2 loaves KING'S HAWAIIAN Original Hawaiian Sweet Round Bread

Instructions:

Step 1

Preheat oven to 350° F.

Step 2

Carefully hollow 1 loaf, leaving 1-inch on sides and bottom to make a bowl.

Step 3

Cube removed bread and additional loaf.

Step 4

Place bowl and cubes on baking sheets and bake for 10 minutes or until golden brown.

Step 5

Blend mayo, sour cream and dip; mix together in a large bowl.

Step 6

Add artichoke hearts, spinach and water chestnuts; mix well.

Step 7

Cover and refrigerate until well chilled.

Step 8

To serve hot: Stir in 1 cup grated Parmesan cheese; microwave on high 4-5 minutes or until hot, stirring occasionally.

Step 9

Transfer dip to bread bowl and serve with toasted bread cubes.

Chocolate Chip Gooey Butter Caie

Adapted from Recipe-me

Ingredients

Cake Base Layer

• 1 (18.25-ounce) box yellow cake mix
• 1 egg
• 1/2 cup (1 stick) butter, melted

Filling Layer

• 1 (8-ounce) package cream cheese, softened
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 (16-ounce) box confectioners sugar
• 1/2 cup (1 stick) butter, melted

Topping

• 1 cup chocolate chips
• 1 cup chopped nuts (optional; pecans are my favorite option)

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 13 x 9 x 2-inch baking pan. 
2. In the bowl of an electric mixer, combine cake mix, egg, and butter. Pat into the bottom of prepared pan and set aside. 
3. Using the electric mixer, beat cream cheese until smooth; add eggs and vanilla. Add confectioners sugar and beat well. Reduce speed of mixer and slowly pour in butter. Combine thoroughly.
4. Pour filling layer onto cake base layer and spread evenly. 
5. Sprinkle 1 cup chocolate chips  
6. Bake for 40 to 50 minutes. Don’t be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey.

Cucumber Pasta Salad with Cilantro Lime Dressing

Adapted from Food

Ingredients:

• 4 cucumbers, quartered, seeds removed, and chopped
• 6-8 roma tomatoes, diced
• 1 sweet onion, diced
• 3/4 cup lime juice
• 1/2 cup cilantro, chopped fine
• 4 teaspoons sugar
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 cups dry macaroni

Instructions:

1. Cook macaroni according to package.  Drain, cool by rinsing with cold water, drain, drizzle with a little olive oil to prevent sticking, and set aside.
2. In a small bowl or mason jar, combine lime juice, cilantro, sugar, salt and pepper.
3. In a large bowl combine vegetables and pasta.
4. Toss gently with dressing.  
5. Refrigerate until time to serve.

Note:  I made extra dressing and used a little more than the recipe calls for.

Lemon Drop Cake

Adapted from 12Tomatoes

Ingredients:

• 4 eggs
• 1 1/2 cup flour
• 2 cups sugar, divided
• 1/2 cup milk
• 1 1/2 teaspoon baking powder
• 1/2 cup vanilla yogurt
• 1 cup butter, softened
• 3/4 teaspoon kosher salt
• 2 teaspoons lemon extract
• 4 tablespoons lemon juice
• 1 tablespoon hot water

Instructions:

1. Preheat oven to 325°F. Grease 9-by-5-inch loaf pan with cooking spray.
2. In a large mixing bowl, cream butter and 1 cup sugar. Beat in eggs, one at a time.  Add milk, yogurt, and lemon extract.
3. Combine flour, baking powder, and salt.  Fold dry ingredients into batter.  Beat until smooth and creamy.
4. Pour batter into prepared pan.  Bake for 12 minutes.  Increase oven temperature to 350 and continue to bake for 35 to 40 minutes until cake is golden.  Transfer to wire rack to cool.
5. Combine lemon juice and sugar in a small bowl. Add hot water and stir until glaze is loosely thickened. Drizzle glaze over cake and allow to set before serving.  

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Spinach Mushroom Crustless Quiche

Recipe from https://www.budgetbytes.com/2011/11/spinach-mushroom-feta-crustless-quiche/

INGREDIENTS

• 8 oz button mushrooms, sliced 
• 1 clove garlic, minced 
• 10 oz box frozen spinach, thawed 
• 4 large eggs 
• 1 cup milk 
• 2 oz feta cheese (or 1/2 cup cottage cheese)
• 1/4 cup Parmesan, shredded
• 1/2 cup shredded mozzarella (or cheddar cheese)
• Salt and pepper to taste 

INSTRUCTIONS

1. Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Mince the garlic.
2. Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
3. Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta. (if using cottage cheese then mix it in with the rest of the ingredients in step 4)
4. In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables in the pie dish. Top with the shredded mozzarella (ot cheddar).
5. Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

Banana Bread (3 ingredients)

First made while on vacation in New Bern, NC.  We had over-ripe bananas but didn't want to buy a bunch of items to make banana bread.  I found this recipe online and must say it was a BIG hit!

Ingredients:

• 5 over-ripe bananas
• 1 box cake mix (my preference is Spice)
• 2 eggs

Instructions:

1. Preheat oven to 350 degrees and lightly spray loaf pan (or whatever pan is available)
2. Cream bananas
3. Add eggs and beat until mixed thoroughly
4. Add in the dry cake mix and mix until well combined. Batter may be thick
5. Pour into pan
6. Bake for 55 minutes or until toothpick inserted near center is clean.

Note:  If using a different shaped pan or a muffin tin, you will need to adjust time accordingly.

Note: This recipe can be made with many different box cake mixes such as yellow or chocolate. 

Quick Mac and Cheese for Two

Ingredients:

• 4 ounces cooked macaroni
• 2 Tablespoons butter
• 2 Tablespoons all-purpose flour
• pinch salt
• ground pepper to taste
• 1 cup milk
• 1 cup shredded cheese

Instructions:

1.  While the macaroni cooks according to package directions, melt butter in a small sauce pan.  Add in the flour, salt and pepper; cook and stir until smooth (2-3 minutes).
2. Slowly add in the milk, stirring until smooth and bubbly.  (4-5 minutes). 
3. Add shredded cheese to the milk mixture and stir until cheese is melted
4. Remove from heat, fold in macaroni until coated with sauce.
5. Serve!

Creamy Tuscan Chicken

www.buzzfeed.com

Ingredients:

• 8 chicken thighs
• 1 Tablespoon salt for the chicken
• 2 teaspoons pepper for the chicken
• 2 Tablespoon oil
• 6 cloves garlic, shopped
• 1 onion, diced
• 2 tomatoes, diced
• 4 cups spinach, roughly chopped
• 4 cups heavy cream
• 2 teaspoons salt
• 2 teaspoons pepper
• 1 cup grated Parmesan
• 4 tablespoons parsley, chopped

Instructions:

1. Season the chicken with the salt and pepper, making sure to mix it in evenly.
2. Heat oil in an oven proof skillet over medium-low heat.
3. Place the chicken thighs skin side down in the skillet and cook for about 13 minutes in order to crisp up the skin.  Move the chicken around from time to time to ensure it cooks evenly.  
4. Flip the chicken, then cook for about another 15 minutes until the chicken is fully cooked.  Remove from pan.
5. Add the garlic and onion to the pan, stirring until onions are translucent.  Stir in the tomatoes and spinach until the spinach is wilted.
6. Add the heavy cream, salt, and pepper, bringing to a boil.
7. Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
8. Place the chicken back int the pan, spooning the sauce on top of the chicken.
9. Serve over pasta or noodles.

Bacon Asparagus Pastry Twists

www.buzzfeed.com

Ingredients:

• 1 sheet puff pastry, thawed
• 6-8 slices of bacon
• 12-15 asparagus spears
• 1 egg, beaten
• Salt
• Pepper

Instructions:

1. Preheat oven to 400 degrees F.
2. Slice the puff pastry into 1-centimeter strips.
3. Slice bacon in half lengthwise into thin strips.
4. Wrap a strip of bacon around an asparagus spear in a spiral.
5. Wrap a strip of puff pastry around the asparagus, looping it in between the bacon spiral
6. Repeat with the rest of the asparagus
7. Place the wrapped spears on a baking tray lined with parchment paper
8. Brush them with egg wash, then sprinkle with a pinch of salt and pepper
9. Bake for 18 minutes until golden brown and puffed
10. Serve

Dad's Mashed Potatoes

Ingredients:

• 8 - 12 medium potatoes
• 1/2 - 1 stick butter
• 1/2 cup sour cream
• 1/2 cup grated cheese
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon ground white pepper
• Milk as needed for desired consistency

Instructions:

1. Peel and cube potatoes, Boil until tender. Drain
2. Combine potatoes and all ingredients, except milk, in a mixing bowl.  Mix at medium speen until potatoes are well mashed. Add mild slowly to desired consistency.  Taste and adjust seasonings.

Peanut Butter Cookie S'mores Pizza

www.fivehearthome.com

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup butter, at room temperature
• 1 cup sugar
• 1 cup packed brown sugar
• 1 cup peanut butter
• 2 eggs at room temperature
• 2 teaspoons pure vanilla extract

------------------------------------------------------
For S'mores

• 18 ounces semi-sweet chocolate chips
• 10 ounces large marshmallows

Instructions:

1. Preheat oven to 350 degrees F and lightly spray a 14-inch deep dish pizza pan
2. In a medium bowl, whisk together flour, baking soda, baking powder and salt.
3. Cream together butter and both sugars, scraping the bowl as needed (4 minutes)
4. Blend in peanut butter, then eggs, then vanilla
5. Slowly on low speed add in the dry ingredients until just combined.  (At this point, dough can be wrapped in plastic wrap and refrigerated or frozen)
6. Press dough into even layer in the pizza pan.  Bake 15-20 minutes until puffed and lightly browned.
7. If making S'mores, as soon as the cookie is removed from the oven, set the oven to broil, sprinkle the top with chocolate chips. Allow the chips to sit for 5 - 7 minutes, then spread into an even layer.  Top with marshmallows which have been cut in half.  Place the cookie back in the oven on broil until the marshmallows toast to your liking (about 1-2 minutes)
8. Cool for 5 minutes, slice and serve warm.

Chocolate Chip Pizza Cookie

www.sallysbakingaddiction.com

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened to room temperature
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cup semi-sweet chocolate chips

Instructions:

1. Preheat over to 350 degrees F.  Lightly grease 12-inch pizza pan.
2. Whisk flour, cornstarch, baking soda, and salt together in a medium bowl.  Set aside.
3. Cream together the butter and both sugars on medium.  (Up to 4 minutes)  Add the egg and beat on high for about 1 minute. Scrape the sides and bottom of the bowl as needed.  Add the vanilla extract and mix on high until well combined.
4. Add the dry ingredients to the wet ingredients and mix on low until just combined.  With the mixer running on low add the chips.  Dough will be thick and soft.  (May wrap dough in plastic wrap and refrigerate or freeze dough at this point for later use)
5. Spread dough on pizza pan using your fingers to flatten out the dough until dough covers the pizza pan almost to the edge.
6. Bake for 22 - 25 minutes until puffed and lightly browned on top.  For crispier edges, bake a little longer.  Cool, slice, and serve.

Garlic Herb Butter

Ingredients:

• 1 cup softened butter
• 7 cloves minced garlic
• 2 Tablespoons fresh rosemary, finely chopped
• 2 Tablespoons fresh thyme, finely chopped
• 1 Tablespoon dried parsley
• Salt to taste (use less with salted butter, with unsalted butter start with about 1/2 teaspoon and adjust to taste)
• 1/2 teaspoon pepper

Mix all ingredients together, place on cling wrap and form into a roll. Refrigerate until ready to serve. Can be brought to room temperature for serving if you like. Great on crusty bread

Prime Rib Roast

Ingredients for the Rub

• 1 cup softened butter
• 7 cloves garlic, minced
• 2 Tablespoons fresh rosemary, finely chopped
• 2 Tablespoons fresh thyme, finely chopped
• 1 Tablespoon dried parsley
• 2 Tablespoons salt
• 1 Tablespoon pepper

To make the rub, mix together the above ingredients.

Remove the prime rib from the refrigerator about 2 hours before placing it in the oven so that it begins to come to room temperature. 

Rub a 5 - 10 pound piece of prime rib with the rub.  Place on a rack in a roasting pan.

Place the roast in a preheated 250 degree F oven and roast until the internal temperature near the center of the roast reaches 120 degrees F. (This took about 4 hours for a 9.2 pound roast)

Remove from the oven, tent with foil, and allow to rest for about 30 minutes.

Increase the oven temperature to 500 degrees F.

Place the roast back in the over for 20 - 30 minutes.  Watch the internal temp and remove early if it goes over 130 degrees at the center.

Slice and serve.