Blueberry-Pecan Scones

(I usually omit the pecans, b/c I don't really like nuts in scones or desserts)

• 1/2 cup 2% reduced-fat milk
• 1/4 cup sugar
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 1 large egg
• 2 cups all-purpose flour (about 9 ounces)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chilled butter, cut into small pieces
• 1 cup fresh or frozen blueberries
• 1/4 cup finely chopped pecans, toasted
• Cooking spray
• 1 large egg white, lightly beaten
• 2 tablespoons sugar

Preheat oven to 375°.

Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.

Amazing Banana Pudding

Ingredients:
2 bags Pepperidge Farm Chessmen cookies
4 to 6 bananas, sliced
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
16 oz whipping cream with ¼ cup sugar OR 1 (12-ounce) container frozen whipped
topping thawed

Directions:
With an electric mixer, beat the whipping cream until stiff. Place in large mixing bowl.

Into the original mixing bowl, combine the milk and pudding mix and blend well using an electric
mixer. Place the mixture into the large bowl with the whipped cream.

Into the mixing bowl, combine the cream cheese and condensed milk using an electric mixer,
blend until smooth. Place the mixture into the large mixing bowl with the cream and pudding
mixtures.

Fold the whipped cream, pudding mixture, and cream cheese mixture together.

If you are making a traditional banana pudding, pour ½ of the mixture into a 13 x 9 x 2 inch
baking dish lined with 1 bag of cookies. Add all the banana slices and cover with the remaining
pudding. Cover with the remaining cookies. (You may use a round bowl – individual dishes – or a
trifle bowl.)

Refrigerate until ready to serve.

Serves aprx. 12

Pumpkin Chocolate Chip Cupcakes

Filling:
1 pkg yellow cake mix w/pudding
8 oz pumpkin filling (or pumpkin pie filling)
3 eggs
2/3 cup water
1/3 cup oil
1 tsp cinnamon
1/4 tsp nutmeg
1 cup semi-sweet mini choc. chips.

Mix everything together and then mix in choc. chips
Bake at 350 degrees for 15-20 minutes


Frosting
Mix 2 tsp cinnamon in 1 container or vanilla cream cheese frosting


**The yellow cake mix w/pudding is with the rest of the cake mixes. Just look at the box and it should be advertised on there somewhere. Usually the bottom or top corner of the box.

Red Lobster Chedder Biscuits

Serves: 8
Prep. Time: 0:15
2 cups Bisquick® baking mix
2/3 cup milk - low fat okay
1/2 cup shredded mild cheddar cheese - low fat okay
1/4 cup butter OR margarine - melted
1/4 tsp. garlic powder OR granulated garlic
parsley flakes - as needed


-Combine Bisquick®, milk, and cheddar and beat with a wooden spoon for about 30 seconds.
-Spoon onto a lightly greased cookie sheet.
-Bake in 450 degree oven for 8 - 10 minutes.
-Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley

Meg's Meatballs

Ingredients:
1 pound of ground beef
1 pound of hot italian sausage
1 cup of shredded parm. cheese
1 cup of italian bread crumbs

Directions:
Mix that all together well ( you have to work it together really well)
Then use a BIG skillet to cook them
Blacken each side then pour a really laarge jar of prego or ragu regular sauce over the meatballs and put a lid over the skillet and let simmer for 15-30 minutes stirring occasionally.
Make your noodles and some garlic bread and salad and your set! hope you enjoy!!

Chicken Stew

Ingredients:
2 or 3 cups cooked pulled chicken (I use a Rotisserie chicken)
2 or 3 cups of chicken broth
3/4 stick of butter
2 c of milk
5tbs flour
salt and pepper to taste

Directions:
Bring broth to boil
Add chicken
Add butter
Reduce heat to Med
Mix milk and 5tbs flour together. Once well mixed add to chicken broth mixture.
Stir slowly until done.
Add salt and pepper to taste.
Add more milk or chicken broth if stew is too thick.

Serves aprx. 4

Tuna Melts

Ingredients

• 4 slices whole-wheat bread
• 2 6-ounce cans chunk light tuna, drained
• 1 medium shallot, minced (2 tablespoons)
• 2 tablespoons reduced-fat mayonnaise
• 1 tablespoon lemon juice juice
• 1/8 teaspoon salt
• Dash of hot sauce, such as Sriracha
• Freshly ground pepper to taste
• 2 tomatoes, sliced
• 1/2 cup shredded sharp Cheddar cheese

Directions

Preheat the broiler.
Toast bread in a toaster.
Combine tuna, shallot, mayonnaise, lemon juice, parsley, salt, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the tuna mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes. Serve immediately.

Giada's Lasagna Rolls

Ingredients

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg
• 
  

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.

Serves aprx. 6

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 teaspoon Mexican Spice Blend
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed
• 5 canned whole green chiles, seeded and coarsely chopped
• 4 canned chipotle chiles, seeded and minced
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans

Aprx. 8 Servings