Jumbo Mexi Shells

INGREDIENTS
15 jumbo pasta shells
1 1/4 cup ground turkey
1 can pinto beans, rinsed and drained
4 ounces cream cheese
2 teaspoons vegetable oil
4 garlic cloves, minced
1/2 onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups pepper jack cheese, shredded
1 tomato, diced
1 small can red enchilada sauce
sour cream (optional)
green onions, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Add shells and cook 8 minutes or until al dente.
3. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic and saute for about 2 minutes. Add in turkey and season with salt, pepper, chili powder and cumin. Cook until no longer pink about 8-10 minutes. Remove from heat.
4. Stir in pinto beans, cream cheese and a cup of pepper jack cheese.
5. Fill shells with meat mixture. Arrange shells filled side up in a baking dish. Pour enchilada sauce over the top, then sprinkle with remaining pepper jack cheese and tomatoes.
6. Bake for 25 minutes. Garnish with sour cream and onions.

Easy Popcorn Balls

INGREDIENTS

20 cups plain popped popcorn (3-4 bags)

3/4 cup light corn syrup

1/4 cup butter

2 teaspoons cold water

2 1/2 cups confectioners' sugar

12 large marshmallows

DIRECTIONS

1. In a large saucepan over medium heat combine corn syrup, cold water, confectioners' sugar, and marshmallows. Heat until the mixture comes to a boil, stirring constantly. Add in the popcorn and stir well to coat all of the popcorn.

2. Grease hands with vegetable shortening and shape into balls before it cools. Be careful, it can be HOT!

Not Just For Decoration

I always love finding different types of produce that I am not familiar with. You never know if you might find something new you like. The other day at the grocery store I spotted some red corn on the cob. I quickly threw it in my cart. I always thought colorful corn was only for Thanksgiving decorations.

I ended up wrapping it in foil and throwing it on the grill with our steaks. It wasn't a huge taste difference from your regular white or yellow corn on the cob. It wasn't as sweet as white corn, and tasted healthier, almost earthy.

Try picking up something new next time you go to the store!

Eggplant Roll Ups

INGREDIENTS
2 large eggplants
1 bottle of Italian salad dressing
8 ounces ricotta cheese
1 1/4 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped
2 pounds heirloom tomatoes
1/2 onion, chopped
4 garlic cloves, minced
olive oil
salt
pepper
1/4-1/2 teaspoon crushed red pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Peel eggplant, then slice in 1/4 inch thick slices. Arrange on top of paper towels and sprinkle both sides with salt and pepper. Allow to rest for 30 minutes.
3. Marinade the eggplant in the Italian dressing for another 30 minutes.
4. In a large sauce pan saute onions, garlic and crushed red pepper in olive oil over medium heat. Add tomatoes, 1/4 cup of basil, 1/4 teaspoon salt and pepper. Reduce heat and simmer.
5. In a medium bowl combine ricotta cheese, 1 cup Parmesan cheese, and remaining 1/4 cup of basil.
6. Grill eggplant for 2 minutes on each side. Spread ricotta cheese mixture on top of each slice then roll up and place seam side down in large baking dish. Continue with remaining eggplant.
7. Top with tomato sauce then the remaining Parmesan and mozzarella cheese. Bake for 20 minutes or until cheese on top is melted.

Creamy Chicken Pasta With Mushrooms and Spinach

INGREDIENTS

4 boneless skinless chicken breast

1/4 cup butter

4 garlic cloves, minced

1 tablespoon lemon juice

1 can condensed cream of mushroom soup with roasted garlic

1 tablespoon Italian seasoning

salt

pepper

1/2 cup half and half

1/2 cup Parmesan cheese

1 bag baby spinach

1 cup mushrooms, sliced

4 slices cooked bacon, crumbled

1 cup mozzarella cheese, shredded

1 pound linguine noodles

DIRECTIONS

1. Preheat oven to 350 degrees.

2. Season chicken with salt and pepper. In a large skillet melt butter over medium heat then add in chicken and garlic. Cook for chicken 5-7 minutes each side, or until each side is browned. Stir in the lemon juice, soup, Italian season, half and half, and Parmesan cheese.

3. Arrange spinach along the bottom of a 13x9 inch baking dish then top with sliced mushrooms. Pour chicken and sauce over the top and sprinkle with bacon then mozzarella cheese.

4. Bake 25-30 minutes.

5. In a boiling pot of salted water cook the linguine noodles 8-10 minutes, or until al dente.

6. Serve chicken on top of pasta.

Pumpkin Zucchini Bread

INGREDIENTS
3 cups flour
1 cup white sugar
1 cup brown sugar
1 1/2 cups canned pumpkin
3 eggs
1 cup butter, melted
1 tablespoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups zucchini, shredded
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips (optional)

DIRECTIONS
1. Preheat over to 350 degrees.
2. In a large mixing bowl combine sugar and eggs. Stir in pumpkin, butter and vanilla.
3. In a medium bowl combine the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Then gradually stir into pumpkin mixture.
4. Stir in zucchini, nuts and chocolate chips.
5. Pour into 2-greased loaf pans. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Fun Apple Cupcakes

INGREDIENTS
1 box yellow cake mix
1 container vanilla frosting
3 eggs
1/2 teaspoon cinnamon
1/3 cup cinnamon applesauce
1 cup apple juice
red food color
12 pretzel sticks, cut in half
gummy worms, cut in half
sour punch straws, cut in inch pieces

DIRECTIONS
1. Heat oven to 350 degrees. Place cupcake liners into each muffin cup.
2. In a large bowl mix together the cake mix, eggs, cinnamon, apple sauce and apple juice. Pour batter into cupcake cups filling about 2/3 of the way.
3. Bake for 18-20 minutes. Cool completely.
4. Stir food color into frosting. Spread frosting over cupcakes. Decorate them with a pretzel piece as a stem and two sour straws for leaves. Then poke a gummy work into each cupcake.

Chocolate Banana Bread

INGREDIENTS
4-5 overripe bananas
1 cup sugar
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cup butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. Whip the remaining bananas and sugar together for 3 minutes.
5. Stir in the melted butter, eggs, and vanilla.
6. Mix in the dry ingredients.
7. Fold in the mashed bananas, nuts, and chocolate chips with a rubber spatula. Pour the batter into the loaf pan.
8. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool the bread in the pan for 10 minutes, and then turn out onto a wire rack to cool completely before slicing.

Strawberry Bread

INGREDIENTS
4 cups strawberries, finely chopped with juice
3 cups flour
1 1/2 cups plus 3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs
1 1/4 cups pecans, chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with cooking spray.
2. Sprinkle chopped strawberries with a tablespoon of sugar and set aside.
3. In a large bowl, combine flour, 1 1/2 cups sugar, cinnamon, salt and baking soda. Blend in oil, vanilla, eggs and strawberries. Then stir in pecans.
4. Pour batter evenly into two loaf pans. Sprinkle a tablespoon of sugar over the top of each loaf.
5. Bake for 1 hour or until toothpick inserted comes out clean.

Cinnamon Rolls

INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2-3.4 ounce package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1-.25 ounce package active dry yeast
1/2 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

DIRECTIONS
1. In a large bowl stir together warm water, melted butter and tablespoon of white sugar. Once combined add in yeast. Cover bowl with plastic wrap and allow yeast to foam.
2. Meanwhile in a small bowl stir together pudding mix, warm milk and egg. Add pudding to the yeast mixture and stir well. Then mix in salt and flour.
3. Form dough into a ball. Let rise in a warm place for an hour.
4. Place dough onto a lightly floured surface and roll into a large rectangle, approximately 17x10 inches. Spread with 1/4 cup softened butter then sprinkle with brown sugar, cinnamon and pecans.
5. Roll up dough, beginning with long side. Slice into 12 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 20 to 25 minutes.
7. While cinnamon rolls bake, stir together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Meatball Sandwiches

INGREDIENTS
1 1/2 pounds ground beef
1 cup bread crumbs
3 tablespoons dried Italian seasoning
6 garlic cloves, minced
1 small onion, chopped
28 ounce can crushed tomatoes
3 tablespoons parsley
1/2 cup Parmesan cheese
2 eggs, beaten
1 loaf of French bread
3 tablespoons olive oil
1 teaspoon garlic powder
1 cup mozzarella cheese, shredded

DIRECTIONS
1. Preheat the oven to 350 degrees.
2. In a medium bowl, combine by hand the ground beef, bread crumbs, 2 tablespoons Italian seasoning, 4 garlic cloves, parsley, Parmesan cheese, and eggs. Shape into meatballs, and place in a baking dish. Bake for 15 to 20 minutes, or until cooked through.
3. Slice the loaf of french bread in half lengthwise, and remove some of the bread from the inside to make a well for the meatballs. Brush with olive oil, and season with garlic powder. Put the loaf into the oven during the last 5 minutes of the meatballs cooking time.
5. In a large sauce pan over medium heat saute the onions and garlic for 3 minutes. Stir in the tomatoes and add a tablespoon of Italian seasoning. When the meatballs are done, transfer them to the sauce. Spoon onto the french bread and top with mozzarella cheese. Return to the oven for 2 to 3 minutes to melt the cheese. Slice into individual sandwiches.

Lemon Loaf

INGREDIENTS
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 cup powdered sugar
2 tablespoons milk
1 teaspoon lemon extract

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, baking powder & salt in a small bowl.
3. In a large bowl blend together eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour in dry ingredients and blend until smooth. Add oil and mix well.
4. Pour ingredients into a greased 9x5 inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
5. In a small bowl mix powdered sugar, milk and lemon extract. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing.

Sloppy Tots and Joes

INGREDIENTS
1-32 ounce package tater tots
1 pound ground beef
1-8 ounce can of tomato sauce
1-6 ounce can tomato paste
2 tablespoons ketchup
1/4 cup water
1 tablespoon brown sugar
1tablespoon Worcestershire sauce
1 teaspoon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup cheddar cheese, shredded
1 cup pepper jack cheese, shredded
4 hamburger buns

DIRECTIONS
1. Preheat oven to 425 degrees.
2. In a large skillet cook ground beef seasoned with garlic powder, onion powder, salt and pepper. Drain excess fat.
3. Stir in tomato sauce, tomato paste, ketchup, water, brown sugar, Worcestershire sauce and mustard. Bring to a boil. Cover and simmer for 30 minutes.
4. Arrange tater tots in a single layer in a baking pan. Bake for 12 minutes.
5. Pour sloppy joe mixture over the tater tots. Sprinkle with cheese. Bake an additional 10 minutes or until cheese is melted. Serve on buns.

Spinach Parmesan Orzo

INGREDIENTS
1-12 ounce package Orzo
1/2 cup olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1-10 ounce bag of baby spinach
2 tablespoons balsamic vinegar
1/2 cup fresh basil, chopped
1/2 cup pine nuts, toasted
1/2 cup Parmesan cheese
salt
pepper

DIRECTIONS
1. In a large pot of boiling water add orzo and cook 7-9 minutes or until tender.
2. Meanwhile in a large skillet heat olive oil over medium heat. Add garlic and pepper flakes, cook 1 minute.
3. Stir in spinach. Reduce heat to low. Cover and cook for 5 minutes. Stir in balsamic vinegar.
4. Drain orzo and rinse with hot water. Stir orzo into the skillet along with basil, pine nuts and Parmesan cheese. Season with salt and pepper.

Slow Cooked Three Bean Turkey Chili

INGREDIENTS
2 1/2 pounds ground turkey or beef
1-15 ounce can black beans, rinsed and drained
1-15 ounce can kidney beans, rinsed and drained
1-15 ounce can pinto beans, rinsed and drained
3-14.5 ounce cans diced tomatoes with jalapenos
1 large onions, chopped
1 green bell pepper, minced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons salt
1 teaspoon pepper

DIRECTIONS
1. In a skillet, cook turkey or beef with onions, garlic and bell pepper. Cook over medium heat until no longer pink. Drain excess fat.
2. Transfer to a slow cooker. Stir in beans, tomatoes, chili powder, cumin, salt and pepper.
3. Cover and cook on low for 8-10 hours or on high for 4 hours. Serve topped with cheddar cheese, onions, sour cream, tortilla chips or your favorite toppings.

NOTE: This is not spicy. Too kick it up add some cayenne pepper and crushed red pepper.

Apple Strudel Muffins

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/4 teaspoons vanilla
2 medium apples, one shredded one chopped
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon butter, softened

DIRECTIONS
1. Preheat oven to 375 degrees. Line muffin tins with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, white sugar, 1/2 cup brown sugar and eggs until smooth. Mix in vanilla, 1 teaspoon cinnamon and nutmeg. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle a spoonful over the tops of the muffins.
5. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Peanut Butter Cup Cookies

INGREDIENTS
2 cups peanut butter
2 cups sugar
2 eggs
36 peanut butter cup candies

DIRECTIONS
1. Preheat oven to 350 degrees.
2. In a medium bowl combine the peanut butter, sugar and eggs. Form a spoonful into a ball. Bake for 10 minutes.
3. Remove from oven and press peanut butter cup candy into the center. Let cool.

Peanut Butter Chocolate Fondue

INGREDIENTS
24 ounces milk chocolate chips
1 cup heavy cream
1/2 cup peanut butter
1 teaspoon vanilla
1 teaspoon sugar
1/3 cup hot water

DIRECTIONS
1. In a fondue pot or saucepan, melt the chocolate with the heavy cream. Mix in the peanut butter, vanilla, sugar, and water. Continue to heat, stirring frequently, until the mixture is smooth. Serve warm with your favorite goodies.

Lobster Tails

INGREDIENTS
2 lobster tails
1/2 cup butter, melted
1/2 teaspoon paprika
salt
pepper

DIRECTIONS
1. Preheat the broiler.
2. With kitchen shears cut the top side of the lobster shells. Pull apart shells slightly, and season meat with butter, paprika, salt, and pepper.
3. Broil lobster tails 10 to 15 minutes, or until butter is melted and lightly browned, and lobster meat is fully cooked.

Double Cheese Bacon Burgers

INGREDIENTS

1 pound ground beef

4 ounces mozzarella cheese

4 slices cheddar cheese

6 slices cooked bacon, crumbled

garlic powder

salt

pepper

hamburger buns

favorite burger toppings

DIRECTIONS

1. Put the ground beef into a large bowl. Mix in crumbled bacon. Season with salt, pepper and garlic powder.

2. Slice mozzarella cheese into small chunks.

3. Form ground beef into 8 patties. Put a spoonful of mozzarella in between two patties and form into a single patty.

4. Season each patty with salt, pepper and garlic and grill for 3 to 4 minutes on each side, or until desired doneness. In the last minute of cooking, top each with a slice of cheddar cheese. Cover the grill and let the cheese melt.

5. Serve with all your favorite hamburger toppings.