Baked Asparagus with Balsamic Butter Sauce

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Toffee Cookies by Jill

1 cup shortning or butter
1 cup brown sugar
1 egg
2 cups flour
1 tsp. vanilla
1 cup choc. chips

Cream all ingredients except for the chocolate chips. Spread on to jelly roll pan. You may need to spray your spatula (or hands) with non-stick cooking spray. Bake 15 min. at 350 degrees. When removed from the oven, sprinkle chocolate chips on top of cookie. Let stand until they are mostly melted. Then spread the chocolate chips until smooth. Sprinkle with nuts if desired. Cut these cookies while warm. So easy and yummy!

Bavarian Torte Cake (aka: Ward's favorite b-day cake) by Nicole

1 Devil's food cake mix

1 1/3 c. water

1/3 c. olive oil

4 eggs

1 c. sour cream

Mix cake with water, olive oil, eggs & sour cream. Mix 30 seconds on low than 2-3 minutes on medium. Pour into 2 greased - 9 inch round cake pans. Bake at 325 for 30-45 minutes - until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 30 minutes. Then cool a little longer out of the pans on a cooling rack.

Prepare frosting:

1 stick (8 oz) cream cheese, softened

2/3 c. brown sugar

1/8 tsp salt

1 tsp vanilla

Beat until fluffy.

Whip 2 c. heavy cream until stiff.

Fold into cream cheese mixture.

Slice cakes into 1/2's, so you have 4 layers. Lay one layer on a tray or plate. Spread 1/4 of the frosting on and top with grated chocolate (I use semi-sweet). Repeat, finishing with the top layer. Refrigerate 6-8 hours.

Happy Birthday or un-birthday - whichever comes first!

Mexican Hot Chocolate with a kick by Alicia

Basically, for this drink, I follow the directions on the box, as pictured above, to make the hot chocolate and then I add a pinch to 1/2 tsp. depending on how much of a kick you want of Cayenne Pepper. You can buy this at most grocery stores, I usually get mine at Smith's. I also use an immersion blender to mix the drink, because it tends to be gritty if I don't. Anyway, give it a try, so yummy and would be super yummy with a spray of whip cream and a sprinkle of cinnamon.

Peppermint Patties by Alicia

1 1-pound box confectioners' sugar
1 tablespoon shortening
2 tablespoons plus 1 teaspoon water
1 tablespoon light corn syrup
1 teaspoon fresh lemon juice
3/4 teaspoon peppermint extract
10 ounces semisweet or bittersweet chocolate chips
6 Starlight mints, unwrapped and crushed in a Ziploc with a rolling pin (optional)

Sift the confectioners' sugar into the bowl of a standing electric mixer and beat in the shortening on medium speed. In a small bowl stir together the water, corn syrup, lemon juice, and extract, then beat it into the sugar mixture until combined.

Knead the mixture into a ball (it will be very stiff), then use the bottom of a glass pie plate and firm, even pressure to flatten the ball between sheets of wax paper into a 9-inch disk that's about 1/4 inch thick (if you try doing this with a rolling pin, you will be much more frustrated, I assure you). Place the disk (with the wax paper) on a cookie sheet and freeze until firm, around 15 minutes.

Place the frozen disk on a cutting surface, remove and reserve the wax paper, and cover the cookie sheet with parchment. Use a 1-inch round cutter to cut out patties, moving them to the parchment as they're cut. Gather the scraps into a ball, use the pie plate and wax paper to flatten it again, and cut more rounds until all of the filling is used. Freeze the rounds for 10 minutes.

Meanwhile, melt the chocolate in the top of a double boiler over barely simmering water. Coat the patties one at a time, balancing each on a fork and dipping (use another fork as needed to flip the patty in the chocolate), then shaking excess chocolate and scraping the bottom of the fork against the edge of the bowl before returning the coated patty to the parchment. Make a ridged pattern one each patty by pressing a fork into the chocolate and lifting it straight up. Reheat the chocolate as necessary until all the patties are coated, then allow them to sit until set, about 1 hour.

Pot de Creme by Keri

1 egg
6 oz. chocolate (chips)
2 Tbs. sugar
1/8 tsp. salt
1 tsp. vanilla
2/3 cup scalded milk

Blend the first 5 ingredients in a blender then pour hot milk slowly into the blender. Let set in fridge.

Hot Fudge by Angie and Chelsie

1 cup chocolate chips
2 cups powdered sugar
1/2 cup butter
1 cup evaporated milk

Melt butter and chocolate chips together. Add remaining ingredients and boil on medium heat for about 10 minutes stirring often. Store in the refrigerator.

Choc-alot Brownies by McKenzi

1 chocolate cake mix
1 small chocolate pudding
2 cups milk
sprinkle with chocolate chips

Bake according to cake mix directions, but check on it a little early.

Layered Fruit Cake

what you need

1 pkg. (10 oz.) angel food cake, cubed

3 Tbsp. orange juice

1/4 tsp. almond extract

2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding

2-1/2 cups cold fat-free milk

1-1/2 cups thawed COOL WHIP Sugar Free Whipped Topping, divided

2 pkg. (12 oz. each) frozen mixed berries, thawed, well drained

make it

PLACE cake cubes in large bowl. Add combined juice and extract; mix lightly.

BEAT pudding mixes and milk in another large bowl with whisk 2 min. Stir in 1 cup COOL WHIP.

RESERVE a few berries for garnish. Place half the cake cubes in 2-qt. glass serving bowl or round casserole; top with layers of half each of the remaining berries and pudding mixture. Repeat layers. Refrigerate 2 hours. Top with remaining COOL WHIP and reserved berries just before serving.

Peanut Butter Fruit Dip by Jill Kelsey

2 cups skim milk
1/2 cup light or fat free sour cream
1 pkg. (3.4 oz) vanilla instant pudding (you could try sugar free)
1 cup peanut butter
1/4 cup sugar

Wisk the milk, sour cream, and pudding together. Then add peanut butter and sugar. Enjoy! This dip is really good with bananas and apples!

Healthy Recipes by Keri

Fresh Salsa

4-6 ripe tomatoes

2 cans stewed tomatoes

2 T. lemon juice

4-6 jarred jalapenos or to taste

2 mild onions

1/2 bunch cilantro

salt and pepper to taste

1/4 to 1/2 half head of green cabbage

Chop ingredients into small chunks, mix together and serve with chips or any mexican dish!

Mexican Style Lasagna

1 c. fresh cilantro leaves, chopped

4 green onions, finely chopped
1 bunch of spinach, chopped

8 corn tortillas (can use flour)

1 can pinto or black beans

1 c. prepared salsa

8 oz. pepper jack cheese

Preheat oven to 425. Mix chopped spinach, cilantro and green onions; add 1 t. salt and 1/4 t. pepper. Coat

an 8x8 pan with cooking spray. Lay four tortillas in bottom of dish. Layer half of the beans, salsa, spinach mixture

and cheese; repeat, ending with cheese. Press gently. Cover with foil. Bake 30 minutes; remove foil and bake

5-15 minutes longer until golden. Adjust oven temp. depending on how accurate your oven is.

Fruit Salad

1/2 container of large vanilla yogurt

1/2 c. brown sugar (to taste)

mix and add the fruit.

1 large banana

2 apples, diced

1 large bunch of grapes

sprinkle cinnamon on top

Hearty Black Bean soup by Bambi

1 cup tomato salsa
2 15 1/2oz cans black bean drained and rinsed
(OR 2 cups dried beans (rinsed), 8 cups water, and salt in crock pot for 4 hours on high)
2 cups chicken broth
1 t lime juice
2 T chopped cilantro

-Heat salsa, beans, and broth in large sauce pan. Bring to boil.
-If you want add ground flax seed and wheat germ for extra nutrition.
-Then lower heat and let simmer for 15 min.
-Let soup cool slight and ladle half of it into food processor or blender and puree it then return to pot.
-Stir in lime and cilantro and heat mixture.
When serving you can add a dollop of sour cream on top if desired.

Baked Creamy Chicken Taquitos by Bambi

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepper jack cheese

-small corn tortillas
-kosher salt
-cooking spray

- Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
- Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
- You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
- Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
- Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

- Then roll it up as tight as you can. Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

- Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 16

Asparagus Roll-ups by Tanille

Jar of pickled asparagus
Sliced deli ham
Cream cheese (can use less fat or fat free for healthier option)

Evenly spread cream cheese onto ham slices. Place asparagus spear on the edge and roll up. Slice into whatever size you’d like!

Healthy-ish Cookies by Nicole

1 c. butter, softened

1 34 c. white sugar

1 c. brown sugar

2 tsp. vanilla

2 large eggs

3 c. flour

2 tsp baking soda

2 tsp cinnamon

1 c. milled flaxseed

1/2 c. flaked coconut

2 c. rolled oats

2 c. craisins

1 c. dark chocolate chips (I use a little more....maybe 1 1/4 - 1 1/2)

dash of sea salt

1-2 TB milk (or water)

Preheat oven to 350 (325 convection). Grease cookie sheets or line with parchment paper. Cream together butter, sugars and vanilla until light and fluffy. Add eggs, beating well after each one. In a separate bowl, combine flour, baking soda, and cinnamon. Gradually add to creamed mixture. Then use that bowl to combine the remaining ingredients (except for the milk). Fold in (or use the lowest setting to stir in if you are using an electric mixer). If the mixture is a little dry, add some milk or water (I add about 3 TB milk). Bake for 12-14 minutes (I bake for about 11 minutes on convection).

Berry Smoothie by Cecilee

1 banana
1/2 c. orange juice
1/2 c. lowfat milk
5-6 ice cubes
1/4 c. almonds (or less, depending on your preference)
1/2 c. frozen berries (Kirkland brand from Costco)
1/2 scoop whey protein powder (from Costco)

Blend until smooth. Add the protein powder at the very end. Enjoy!

Quinoa Salads by Alicia

Berry Quinoa Salad


This can be for breakfast or a side salad, or lunch or just a midnight snack.

2 cups dry quinoa
4 cups water
1/2 tsp. salt
3 cups berries (any combination)
1/2 cup sour cream (can use fat free) or plain Greek yogurt
3-4 tbs. brown sugar

Rinse dry quinoa, then add to salted water and cook until liquid is absorbed, about 15 minutes. Allow quinoa to cool completely. Add sour cream and sugar and mix thoroughly then toss in berries. You can always adjust amounts on everything to suit your liking.


Edamame Quinoa Salad

• 1/2 cup dry quinoa (cooked according to package)
  
• 1/2 chopped red pepper
• 1/2 cup shelled edamame
• 1/8 diced green onion
• 1/4 cup craisins
• 4 tbsp sunflower seeds, shelled

Red Wine Vinaigrette Dressing

• 4 tbsp olive oil
• 4 tbsp red wine vinegar
• 2 tsp Dijon mustard
• Pinch sugar
• Salt and pepper to taste

Green Curry Chicken with Zucchini by Keri

2 medium zucchini cut into 1 inch chunks

1 1/2 cups unsweetened coconut milk

1-3 t. green curry paste (this is the spice, use sparingly to start)

3/4 lb. chicken breast chunked

1 1/2 c. chicken broth or water

2 T. fish sauce

1-3 T. brown sugar

6-8 lime leaves torn, or 1-2 T. lime juice

A handful of Asian or Italian basil leaves or, 1 t. dried.

In a medium saucepan, bring 3/4 c. coconut milk to a gentle boil over med/high heat. Cook for 2-3 minutes

until thickened and fragrant. Add curry paste and cook 2-3 minutes more, pressing and stirring it to dissolve it in the

milk. Add the chicken and cook 2 minutes more, tossing to coat with sauce.

Add the remaining milk as well as the other ingredients except basil and bring to a gentle boil. Reduce heat to a simmer and cook until

chicken is done and zucchini are tender but still firm, 8-10 minutes. Add the basil and serve hot or warm. We love this

as a soup but if cooked a little longer it thickens slightly and is great over rice.

Egg Nog Jello Salad by Keri

1 large lemon jello

1 small raspberry jello

1 small lime jello

Prepare the raspberry and lime jellos according to the jello jiggler recipe on the back (can add even less

water to make them thicker). Prepare these a few hours in advance. Cut them into small squares or if you

have small cookie cutters (stars or whatever) use them.

Dissolve the lemon jello in 3/4 cup boiling water then add 3/4 cup eggnog and 1/4 t. rum extract.

Chill until thickened-- check every half hour (usually only takes 1-11/2 hours). Mix in 2 cups of Cool Whip then

the rasp. and lime jellos. You can layer red, eggnog, green like a trifle in a pretty bowl or you can mix them

gently and pour into a small jello mold. Let set in the fridge and then turn over and eat.

Cranberry Crock Pot Pork Tenderloin by Bambi

Pork Tenderloin or
2 (1 ½) turkey breast (turkey tenders work great too)
This would be good with chicken too.
½ teas. Salt
¼ teas. Freshly ground pepper
½ cup diced celery
½ cup diced onions
1 (16 ounce) can whole berry cranberry sauce
1 cup barbecue sauce

Combine all ingredients in a large bowl and pour it over the turkey breasts, which are in the crock pot. Cover and bake on high for 4 to 5 hours or on low for 6 to 8 hours. The turkey tenders don’t take as long too cook so monitor closely towards the end of the cooking time. Remove pork from crock pot and slice thinly. Serve with sauce on the side.