For the Crust
1/4 c. melted butter
For the Filling
1 1/4 c. heavy cream
8 oz. cream cheese, softened
1 1/4 c. powdered sugar
drops green gel food coloring
3/4 tsp. pure vanilla extract
3/4 tsp. peppermint extract
1 c. mini chocolate chips, plus more for garnish
1 c. Andes mints, roughly chopped, plus more for garnish
Melted chocolate, for drizzling
Make Crust: In a food processor, pulse Oreos until they form coarse crumbs. Add butter and blend until completely combined.
Press crumb mixture into bottom and evenly up sides of a 9″ pie dish. (Try to make crust about 1/8″-thick evenly all around.) Refrigerate at least 1 hour before adding filling.
Make Filling: Using a stand mixer with the whisk attachment, beat heavy cream until stiff peaks form. Transfer to a bowl.
To bowl of stand mixer, add cream cheese and beat on medium-high speed, 2 minutes. Add powdered sugar and food coloring and mix on low until smooth. Add vanilla and peppermint extracts and mix until combined. With a rubber spatula, fold whipped cream into cream cheese mixture, then fold in mini chocolate chips and chopped Andes mints.
Pour filling into prepared crust and smooth top. Sprinkle with more mini chocolate chips and chopped Andes and drizzle with chocolate. Refrigerate until firm, 5 to 6 hours.
Makes 1 – 9×11 loaf pan
3/4 C sugar
1/2 C whole milk
1/2 C oil
1 tsp pure vanilla extract
1 tsp almond extract
2 C flour
2 tsp baking powder
1/4 tsp salt
3 C of maraschino cherries, cut in half
Cherry Glaze Ingredients
1 C powder sugar
1 tsp almond extract
1 tsp pure vanilla extract
2 tbsp melted unsalted sweet cream butter
1/3 C maraschino cherry juice
Preheat the oven to 350F
Spray your loaf pan with pan spray and set aside
Using a mixer, combine the sugar, milk, oil, eggs, vanilla and almond extract- Mix until combined
In a medium bowl, combine the flour, baking powder and salt
Use a whisk to mix the dry ingredients
Gradually add the dry ingredients into the wet ingredients and mix until combined
Using a rubber spatula, fold in the sliced cherries
Pour the batter into the loaf pan and bake for 55-60 minutes or until a tooth pick comes out clean
Once baked set loaf on a wire rack to cool for 20 minutes before removing the loaf from the pan
Directions for Glaze
In a small or medium bowl, combine all ingredients and mix until smooth
Pour glaze over loaf and let glaze harden slightly before cutting
3 chicken breasts, about 1lb each
1/2 teaspoon salt, to taste
1/2 teaspoon cracked black pepper, to taste
3 teaspoons minced garlic
1 package pepperoni slices
2 1/2 cups (about 10 ounces) shredded mozzarella cheese, divided
2 1/2 cups marinara sauce
Italian seasoning, to taste
Preheat oven to 400°F.
Butterfly the chicken breasts and season with salt and pepper, inside and out.
Open each chicken breast, and add 1 teaspoon of minced garlic to each one. Spread it evenly.
Add about 5-6 pepperoni slices to each butterflied chicken breast on top of the garlic.
Add about 1/4 cup of shredded mozzarella cheese to each chicken breast.
Close the chicken over tightly, and transfer the chicken breasts to a lightly greased baking dish.
Pour the marinara over top of the chicken and into the dish.
Sprinkle the remaining mozzarella cheese, followed by the Italian seasoning, over the chicken.
Top the dish with the remaining pepperoni slices.
Bake uncovered for 20-25 minutes or until chicken is tender and fully cooked.
You can also broil the top layer, for the last 5 minutes of baking. Watch it closely to not burn it.
1 pound lean ground turkey
1 tablespoon extra virgin olive oil
1/4 teaspoon cumin
1/4 teaspoon chili powder 1/8 tsp if you don’t like it too spicy
1/4 teaspoon red pepper flakes
1/8 teaspoon coriander
1 15 ounce can organic black beans rinsed thoroughly and drained
1 15 ounce can organic pinto beans rinsed thoroughly and drained
4-5 plum tomatoes chopped and seeds removed
1 teaspoon chopped chili peppers add more or like to your taste
1/2 cup frozen corn
1/4 cup reduced fat Mexican blend cheese
1/4 cup chopped fresh cilantro for topping optional
Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.
Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilies, corn and mix it all together in sauce pan.
Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat Mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
For my kids, I crumble whole grain tortillas on top.
I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!
1 sweet potato
1/2 medium sweet onion, chopped
1 medium apple – peeled, cored, and chopped
3 carrots, peeled and chopped
2 skinless, boneless chicken breast halves
2 tablespoons barbecue sauce
1 cup cranberries (I used frozen)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.
Arrange the onion, apple, and carrots into the bottom of the prepared baking dish.
Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables.
Peel the sweet potato and cut into large chunks; scatter into the baking dish.
Sprinkle the cranberries over the dish.
Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes.
Allow to cool 5 minutes before serving.
For the fajita filling:
1 1/2 pounds shrimp, peeled and deveined (and thawed if frozen)
1 red pepper, thinly sliced
1 orange pepper, thinly sliced
1 yellow pepper, thinly sliced
1 medium onion, thinly sliced
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons chopped fresh cilantro
Tortillas, lime wedges, sour cream, guacamole and cilantro lime sour cream, for serving
For the cilantro lime sour cream:
1 cup sour cream
1/3 cup green salsa
1/3 cup cilantro
1-2 tablespoons lime juice
1 clove garlic
Sprinkle the shrimp with chili powder, cumin, garlic powder, cayenne, salt and pepper. Toss to coat the shrimp evenly with seasoning.
Heat olive oil in a skillet. Add peppers and onions, cook 3 minutes. Add shrimp and cook until opaque, about 2 minutes per side. Sprinkle with cilantro and drizzle with lime.
Make the cilantro lime sour cream by combining all of the ingredients in a food processor or blender and mixing well.
Serve shrimp filling in warm tortillas or lettuce cups and serve with the cilantro lime sour cream, sour cream, guacamole, or your favorite fajita toppings.
1 tablespoon canola oil
3 Anaheim peppers, diced
1 medium onion, diced
1 teaspoon ground cumin
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
4 cups reduced-sodium chicken broth
1 14-ounce can diced tomatoes with green chilies
2 tablespoons lime juice
½ cup shredded sharp Cheddar cheese
¼ cup chopped fresh cilantro
Heat oil in a large saucepan over medium heat.
Add peppers and onion and cook, stirring, until the onion begins to soften, 3 to 5 minutes.
Add cumin and cook, stirring, for 1 minute.
Add chicken, broth, tomatoes and their juice. Bring to a boil, reduce heat and simmer until the chicken is cooked through, 12 to 15 minutes.
Remove from the heat and stir in lime juice.
Serve each portion topped with some of the baked tortilla strips, Cheddar and cilantro.
1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cans (14-1/2 ounces each) reduced-sodium beef broth
1 can (8 ounces) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese
In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain.
Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese.
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups water or chicken broth
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts.
Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
For the Won Ton Chips:
1 package won ton wrappers
Salt, to taste
For the dip:
Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
For the won ton chips:
Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt and pepper