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Showing posts from 2014

Gooey Salted Caramel Vanilla Butter Cookies

These were not my favorite cookie. The cookie part was not very sweet, and the caramel was too sweet. But, the people I shared them with seemed to enjoy them. I guess I just simply prefer chocolate chip. :)

Ingredients: Cookies 2/3 cup butter, softened
1/2 cup sugar
2 egg yolks
1 teaspoon vanilla
1 1/2 cups all-purpose flour

Salted Caramel
1/3 cup firmly packed brown sugar
1/4 cup butter
2 tablespoons heavy whipping cream
Kosher salt


1. Add 2/3 cup butter, sugar, egg yolks and vanilla to a mixing bowl. Beat at medium speed, scraping bowl often, until light and fluffy. Add flour and beat on low speed until well combined. Shape dough into 1.5-inch balls. Place 2 inches apart on a cookie sheet lined with parchment paper. Make an indentation in center of each cookie with thumb or end of wooden spoon handle. Refridgerate at least 1 hour until firm or up to 72 hours.

2. Preheat oven to 375 degrees F. Bake cookies directly from refrigerator for 8-10 minutes. When the cookies come out …

Jessika's Amazing Chocolate Chip Cookies

These cookies were described as being the perfect combination of crunchy and chewy. The definitely are crunchy on the outside, and chewy on the inside, but they are still not as good as the Ultimate Chocolate Chip Cookie recipe that I normally use. They came out of the oven very puffy, so I had to flatten them with a spatula.

1/2 cup butter, softened
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 egg
1 teaspoon rum (or 1 teaspoon vanilla extract)
2 1/4 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 teaspoon fine sea salt
1 cup mini chocolate chips Directions:Preheat the oven to 350°F. Line two to three baking sheets with parch- ment paper or silicone baking mats.In a large mixing bowl, cream together the butter and sugars with an electric mixer. Scrape down the sides and add the egg and rum (or vanilla extract). Blend well until incorporated.Add the flour, baking soda, salt, and chips. Mix with the electric mixer until well blended.Form the mixture int…

Soft and Chewy Double Chip Snickerdoodle Cookies

Ingredients: Cookies:
1¼ cup flour
1 teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¼ cup butterscotch chips
¼ cup white chocolate chips
Cinnamon sugar topping:
¼ cup granulated sugar
½ teaspoon cinnamon
Directions: In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .Next mix in in egg and vanilla.Now add the flour mixture slowly, about ½ a cup at a time. Mix until well combined.Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. ( if you are rushed on time, you can also put in the freezer for 10 minutes)Place the cinnamon and sugar for the topping in a small bowl an…

Lemon and Olive Oil Baked Cod


2-4 cod fillets, 1" thick 1 1/2 Tbsp lemon juice 1 Tbsp olive oil 2 garlic cloves, minced 1/2 tsp dried thyme 1/8 tsp pepper 1/4 tsp paprika Directions Heat oven to 400 degrees.

Place the fish in a baking dish and drizzle lemon juice & olive oil over the top, then sprinkle with remaining ingredients and bake 15-20 minutes, until opaque.

Recipe Source - Sweet Beginnings

Parmesan-Crusted Cod

Ingredients 2 cod (or other white fish) fillets 2 Tbsp lemon juice 2 Tbsp miracle whip 1/3 cup parmesan bread crumbs 1/3 cup grated parmesan cheese salt and pepper to taste Preparation Heat oven to 350 degrees and place fish into a glass baking dish.

Season the top of the fish with salt and pepper, and pour lemon juice into the baking dish.

Place the bread crumbs and cheese into a dish, coat the top of each piece of fish with 1 tablespoon of miracle whip, and then dredge the coated side of the fish into the bread crumb mixture.

Place the fish back into the baking dish and bake for 12 minutes in the oven. Switch the oven to broil for 3-5 minutes until the top of the fish is browned and crisp.

Recipe Source - Sweet Beginnings

Horseradish Crusted Salmon

Ingredients 1 Tbsp dried dill
1 1/2 cups olive oil
1/4 tsp salt
1/4 tsp ground black pepper
1/2 cup panko or coarse breadcrumbs
2 Tbsp prepared horseradish
4 6 oz salmon fillets
Preparation Preheat oven to 475 degrees, line a baking sheet with foil, spray with cooking spray, and set aside.
In a small bowl, combine the panko, horseradish, dill and oil. Make sure to mix it well. 
Season the salmon with salt and pepper, and place on a cookie sheet, skin side down, if yours has skin. 
Spoon the panko mixture on top of the fillets, and press down to secure in place. 
Bake until golden brown on top and opaque throughout, about 8-10 minutes.
Recipe Source - Sweet Beginnings

Baked Salmon with Honey Dijon & Garlic

Ingredients: 4 6 oz salmon fillets
3-4 cloves of garlic, minced
2-3 Tbsp parsley, finely chopped
1 Tbsp honey
2 Tbsp Dijon mustard
1 Tbsp lemon juice
A pinch of salt
2 Tbsp olive oil

Directions: Preheat oven to 425 degrees F, line a baking sheet with foil, and set aside. 
In a medium bowl, whisk together the garlic, parsley, honey, Dijon, lemon juice, salt, and olive oil, until well-combined.
Place the salmon pieces, skin-side down if the skin is still on them, onto the prepared baking sheet and generously brush the sauce on top of each piece, using a pastry brush if you have one.
Bake uncovered for 15-20 minutes, or until cooked through.
Recipe Source - Sweet Beginnings

Slow Cooker Hashbrown Casserole

My friend, Val, brought this to school for a luncheon, and it was fabulous. This is a nice potluck dish that you can just mix together and throw in the slow cooker. 

1 - 26-32 ounce bag frozen hash browns
1 - 8 oz container sour cream
1 - 10.5 oz can cream of chicken soup
¼ - cup onion, chopped fine
1½ - cups shredded cheddar cheese
½ - cup butter, melted
salt and pepper, to taste (about ¼ teaspoon each)

In a large bowl add the hash browns thawed or frozen, sour cream, soup, onion, shredded cheese and melted butter. Mix to combine.
Spoon hash brown mixture in a 4 quart slow cooker that has been sprayed with non stick spray. 
Sprinkle salt and pepper on top cover, and cook on low for 4-5 hours or until done. The casserole should be crispy on the sides and bubbly throughout. Makes 8-10 servings. Recipe Source - Stockpiling Moms
Prep time:  5 mins Cook time:  4 hours Total time:  4 hours 5 mins Serves: 10-12 Ingredients 1 - 26-32 ounce bag frozen hash bro…

What's for Dinner Meal Plan

I know my posted menus have been sporadic lately, but I do actually still create them. I just don't always get them posted. Since I'm only cooking for two, I usually cook about three meals on Sundays, and then the hubby and I eat on that all week. We actually do a pretty regular date night now that we are empty nesters, and treat ourselves to dinner out once a week as well.

My best menu news is that my son has taken up my menu planning habits now that he is in an apartment at college, and believe it or not, he cooks! He has followed my Sunday cooking tradition, and cooks a few things for himself that he can eat all week. My favorite thing is that he texts me photos of his meals. I love that kid! Some girl is going to be very lucky some day to snag that boy. :) Can you tell I'm a proud mom?

Well, anyway, here are the meals I'm making for this week. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. 

--> Red Beans &…

Banana Streusel Muffins

A great way to use up those brown bananas sitting the counter. :)

2 C flour
1 C sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp cinnamon
1/4 tsp nutmeg
2 eggs
1 C sour cream
2 bananas, ripe with brown spots on the peels
1 tsp vanilla
1/4 C butter, melted
1/4 C sugar
3 Tb flour
1/4 tsp cinnamon
2 Tb butter
Directions: 1. Preheat your oven to 375 degrees.

2. Into a large mixing bowl place 2 C flour, 1 C sugar, 1 tsp baking powder, 1/2 tsp salt, 1/2 tsp baking soda, 1/4 tsp cinnamon and 1/4

3. Into a medium-sized mixing bowl place 2 eggs, 1 C sour cream, 2 ripe bananas and 1 tsp vanilla. Blend them together with a hand-held mixer. (Or use your stand mixer, if you so choose). Make sure all the bananas get mashed up and well incorporated. You don't want any big banana chunks. :) 

4. Pour 1/4 C melted butter into the bowl. Mix it just until combined.

5. Pour the wet ingredients into the dry ingredients and mix it with a wooden spoon, just until incorpora…

Cider Shallot Gravy

Ingredients 6 tbsp. unsalted butter
½ cup thinly sliced shallots
2 tbsp. fresh thyme leaves
1 clove garlic, minced
6 tbsp. all-purpose flour
Pan juices from roasted turkey
About 4½-5 cups chicken or turkey stock
½ cup apple cider
Salt and pepper Directions Melt the butter in a medium saucepan over medium-high heat. Add the shallots, thyme and garlic to the pan and sauté until the shallots are beginning to brown, about 6-8 minutes. Add the flour to the pan and cook, stirring often, until lightly browned, about 4-5 minutes.
Measure the pan juices from the turkey and add enough stock to total 5 cups. Gradually add the stock mixture into the pan with the butter mixture, whisking in each small addition before adding more. Once all of the liquid is incorporated, bring the mixture to a boil. Add in the cider and continue to boil until slightly thickened, about 10 minutes. Season with salt and pepper to taste. Serve warm.
Recipe Source - Annie's Eats

Maple Soy Glazed Salmon

Ingredients: 4 (6 - 7 oz) skinless salmon fillets
1/3 cup real maple syrup
3 Tbsp soy sauce (not low-sodium)
2 cloves garlic, minced
Freshly ground black pepper and chopped green onions (optional)

Directions: In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through.

Preheat oven to 400 degrees during last 10 minutes of marinating salmon.

Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don't discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes.

Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup.

Serve salmon warm with 1 T…

Panko Crusted Honey Mustard Salmon


4 (6 oz) salmon fillets
1 1/2 Tbsp dijon mustard
1 1/2 Tbsp honey
1 clove garlic minced
3/4 cup Panko bread crumbs
2 Tbsp chopped fresh parsley
1 tsp lemon zest
2 Tbsp olive oil
Salt and freshly ground black pepper


Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray, set aside. In a small bowl, whisk together mustard, honey and garlic. In a shallow dish toss together Panko bread crumbs, parsley and lemon zest. Drizzle olive oil over mixture then toss to evenly coat. Working with one piece of salmon at a time, brush top with honey mustard mixture season with salt and pepper (don't overdue it, you'll be seasoning both sides), then rotate and transfer to bread crumb mixture (the honey mustard should be facing down to get the bread crumb mixture to stick to salmon), then brush top of salmon with honey mustard mixture and season lightly with salt and pepper and rotate to coat with crumb mixture. Transfer to bakin…

Potato Cheese Herb Bread

Ingredients: (Makes approximately 3 loaves)
2 1/2 cups lukewarm water
4 1/2 teaspoons yeast
4 Tablespoons sugar
1 (4oz) package Idahoan Four Cheese Mashed Potatoes
4 Tablespoons olive oil
3 teaspoons salt
1 teaspoon thyme
1 teaspoon basil
1 teaspoon oregano
5-6 cups flour
1 cup shredded cheddar cheese (or cheese or your choice)
Preheat oven to 350 degrees. Add the water, yeast and sugar to the bowl.  Mix and allow to "proof" for about five minutes.  Start mixer and add potatoes, olive oil, salt, and spices.  Mix and then add 3 cups flour.  Continue mixing and adding flour until the dough is formed and is pulling away from the sides of the bowl. (I used 5 cups).  Then add the cheese.  Mix until combined. Dough will be dense. Cover and let rise in a greased bowl for about 30-45 minutes or until double in size.
Form in to loaves and place in greased pans. Bake for 40-45 minutes or until lightly browned and when you tap on the top it sounds hollow. When it comes o…

Patty Melts

1 pound hamburger
1 medium onion, sliced
3-4 fresh mushrooms sliced (Optional)
2 Tablespoon butter
12 slices of bread
softened butter or butter spread
6 slices of cheese

In a skillet over medium heat melt butter and add the onions, mushrooms and a pinch of sugar. Saute until golden brown, stirring occasionally  It takes about 20 minutes.  Remove from heat.

While onions are cooking, form your hamburger in to patties to fit the size of your bread.  Season with salt and pepper. Cook patties in a separate skillet until they are cooked through.

Butter one side of each slice of bread.  On medium heat use a clean skillet.  Place the butter side of the bread facing the pan, add the slice of cheese, a bit of the onion mixture, the hamburger patty and the other slice of bread with the butter side facing out.  Grill until golden brown and then flip and toast the other side.  Cook until the cheese is melted and bread is toasted.

Made 6 medium size sandwiches

Recipe …

Symphony Brownies

My friend Miranda used to make something similar to these with boxed brownie mix. This is definitely a decadent treat.

Ingredients 3/4 cup flour
1/2 cup cocoa
1/2 teaspoon salt
3/4 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
2 eggs
2 extra large (8 oz.) Symphony chocolate bars with toffee and almonds (you may not use all the chocolate, but you'll get to eat the extra!)

Instructions Preheat oven to 350 degrees. Grease a 9-inch square baking pan.In a large bowl, combine flour, cocoa, and salt.Melt butter in a large saucepan and remove from heat. Stir in sugar and vanilla. Quickly whisk in eggs, one at a time.Add butter mixture to flour mixture and stir until well blended.Spread half of the brownie batter into the prepared pan. Top the batter with a layer of the Symphony bars, breaking them apart as needed for even coverage.Spread the remaining batter over the chocolate bars. Bake for 25-30 minutes or until brownies are set.Cool completely before slices into squares to serve.Re…

Stuffing Meatloaf

Simple comfort food.

1 package Stove Top Stuffing mix, dry
1 c. warm water
1 1/2 lbs. lean ground beef
2 eggs, slightly beaten
1 package onion soup mix

Preheat oven 350°. Coat inside of bundt pan with cooking spray.

Place warm water, onion soup mix and dry stuffing mix in a bowl. Mix well. Let sit for 5 minutes to allow bread time to absorb water.

Add eggs and ground beef. Mix well. Best to get it blended by using your hands and incorporating it all together.

Place evenly into bundt pan.

Bake 1 hour or until no longer pink inside.

Remove and allow to rest 5 minutes before slicing.

Pumpkin Spice White Chocolate Snickerdoodles

A little different twist on the traditional Snickerdoodle

1 C butter, softened
1 1/2 C sugar
2 eggs
3 C flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 1/2 C white chocolate chips
4 Tb sugar
1 Tb cinnamon
1 tsp pumpkin pie spice 
Directions: 1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 cup butter and 1 1/2 cups sugar. Cream the two together for about 2 minutes.
3. Add 2 eggs and cream for another 2 minutes.
4. Into a medium-sized mixing bowl place 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoons baking soda, 2 teaspoons baking powder and 1/8 teaspoon salt. Toss them around a bit with a fork to be sure they are well combined. Add these dry ingredients to the butter mixture. Mix for about 1 minute to combine.5. Add 1 1/2 cups white chocolate and mix just until combined.6. Into a small bowl place 4 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice. Stir to combine.

Pumpkin Bars with Cream Cheese Frosting

Nice fall recipe to share with friends

2 C sugar
4 eggs
2 C pumpkin (a small, 15 ouncecan worksgreat)
1 C oil
2 C flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 C butter, softened
3 ounce cream cheese, softened
1 Tb milk
1 tsp vanilla
3 1/2 C powdered sugar
dash of salt
Directions: 1.Preheatyour oven to 350 degrees. 
2. Into your stand mixer place 2 cups sugar and 4 eggs.
3. Add a small 15 ounce can of pumpkin and 1 cup canola or vegetable oil.
4. Mix for 2 minutes.
5. In amedium-sizedmixing bowl combine 2 cups flour, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Toss them all together to combine and add them to the pumpkin/oil mixture. 6. Mix for 2 minutes, making sure to scrape the bottom of the bowl with a rubber spatula so everything gets well incorporated.
7. Spray a large jelly roll pan (12x16) with cooking spray and pour the batter into it.
8. Spread the batter out evenly with a knife.
9. Bake …

Lazy Cake Cookies

Super simple treat to make on a rainy evening! These were fine right out of the oven, but not so great the next day.

1 box yellow or white cake mix
2 eggs beaten
5 T melted butter
2 C M & M’s or mini chocolate chips (I use regular chocolate chips)

Mix together, put in a greased 9×13 pan and bake at 350 for 20 min!

What's for Dinner Menu Plan

Fall is definitely in the air. After a very hot start to the school year, temperatures are finally hinting at the change of season. Eric and I took advantage of a free weekend with cooler temps to do our first try at camping with our motorcycle! The man we bought our original bike from let us borrow his motorcycle camper, and it was fabulous. It was so much better than camping in our tent, and we really enjoyed traveling to the campground on our motorcycle.

Now, on to the menu. Remember, now that it is just the two of us, my menus are much less detailed. We eat a lot of leftovers so that we don't waste food, plus it saves us time on busy nights. Usually one meal will last a couple of days. So, instead of listing my meals by day like I've done in the past, I'm just sharing what I will be cooking during the week and labeling it by the type of entree. Hopefully it is still helpful in providing you ideas for meals to make for your family.

Here's this week's menu. Enjo…

What's for Dinner Menu Plan (I know, shocking!)

Those of you who regularly read my blog are probably thinking I've fallen of the face of the earth. Not so! I still plan my meals for the week and cook for my family (now just me and my hubby). But, since my son went to college, my schedule and meal planning have changed a little. Just over a year ago, my husband and I got a motorcycle, and it has kind of changed our world. We are just slightly obsessed with riding, and go out every chance we get. We still love to hike and such, but we just take the motorcycle now as our way of travel. So, my weekends haven't left me with as much time to blog.

But, I couldn't sleep tonight, so I thought I'd post my menu for this week. Most things are new recipes, so I'll post photos later once I've made the recipe. I'm not going to specify days, as we eat leftovers a lot since there are just two of us at home now, but here are my meals for the week. Enjoy and have a great week! Be sure to follow me on Facebook to get fas…

Pumpkin Doughnuts

A yummy fall treat


1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans).

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don't want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric …

Potato Ham Chowder

Nice hearty soup for fall or winter

2 cups cooked ham, diced into small cubes (I often use turkey ham)
4 slices bacon, cooked and crumbled
5 Tbsp butter, divided
1 medium yellow onion, diced (1 1/2 cups)
2 cloves garlic, minced
2 (14.5 oz) cans low-sodium chicken broth
5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
3/4 tsp dried oregano
1/4 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper, to taste
1 1/2 cups fresh corn kernels (or frozen)
1/4 cup + 2 Tbsp all-purpose flour
3 cups milk
1/2 cup sour cream
Chives for topping
In a large pot, melt 1 Tbsp butter over medium heat. Add onion and saute until tender, about 4 minutes. Add garlic and saute for another minute. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to …

Roasted Veggie and Black Bean Tacos

A great meatless taco.

3 medium tomatoes, cored and seeded, diced* (1 1/2 cups)
2 ears corn, kernels cut from cob (1 1/2 cups)
1 medium zucchini, diced (1 1/2 heaping cups)
1 medium yellow squash, diced (1 1/2 heaping cups)
3/4 small yellow onion, chopped (scant 1 cup)
1 1/2 Tbsp olive oil
1 1/2 Tbsp canola oil
1 tsp cumin
1 tsp chili powder, divided
Salt and freshly ground black pepper
1 cup canned black beans, drained, rinsed and warmed
1/3 cup cilantro, chopped
1 1/2 Tbsp fresh lime juice
Corn or flour tortillas for serving
Queso fresco, for serving
Sour cream and Mexican hot sauce for serving (optional)
Directions: Preheat oven to 400 degrees. Place first 5 ingredients in a mound on a large baking sheet. In a small bowl, stir together olive oil, canola oil, cumin, 1/2 tsp chili powder and salt and pepper (I used 3/4 tsp salt and 1/4 tsp pepper, but you can adjust to your taste). Drizzle oil mixture over veggies on baking dish, then toss to evenly c…

Caramel Apple Cookies

Might make a nice fall treat.


2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup peeled and shredded Granny Smith apple (from about 2 small)
1 Tbsp lemon juice
1/2 cup unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup (scant - just remove 1 Tbsp) frozen apple juice concentrate, thawed but still cold
1/2 cup packed light-brown sugar
1/4 cup butter
2 1/2 Tbsp apple juice concentrate
1/8 tsp salt
2 1/2 cups powdered sugar
1/2 cup finely chopped pecans
Maldon salt for sprinkling (optional)


For the cookies:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown suga…

Creamy Broccoli Chicken Shells and Cheese

This could be an easy throw-together dinner if you already have some cooked chicken on hand and a package of frozen broccoli.

9 oz large shell pasta, dry (3 1/4 cups)
1 lb boneless skinless chicken breasts, cooked and shredded into small bites size pieces (or get a rotisserie chicken, remove meat from bones, and dice)
12 oz broccoli florets, diced into small bite size pieces (4 1/2 cups once diced)
2 1/2 Tbsp butter
1/4 cup all-purpose flour
1/2 tsp onion powder
1/4 tsp garlic powder
Salt and freshly ground black pepper
3 cups skim milk
6 oz 2% reduced fat sharp cheddar cheese, shredded (1 1/2 cups)
1 oz Parmesan cheese, finely shredded (1/3 cup)

Boil pasta according to directions listed on package adding broccoli during last 3 - 4 minutes of boiling, drain well (reserve 1/4 cup pasta water, just in case you want to thin pasta sauce).

Meanwhile, in a pot melt butter over medium heat then stir in flour. Cook mixture stirring constantly for 1 minut…

Lemon Tilapia Parmesan

This recipe was originally a chicken recipe that someone modified to use with fish. I will put the chicken modifications in here as well, as I think it would be good both ways.


8 oz angel hair pasta
1 tablespoon butter
1 tablespoon grated lemon zest
1/4 cup finely grated Parmesan cheese
salt and pepper, to taste

Fish (or chicken):
4 tilapia filets (4 thin sliced chicken breasts -2 chicken breasts cut in half cross-wise)
1 large egg, beaten with 1 tablespoon water
3/4 cup Panko bread crumbs
1/4 cup finely grated Parmesan cheese
1 teaspoon dried basil
1/2 cup flour (original chicken recipe does not have the flour)
2 tablespoons butter
1/4 cup freshly squeezed lemon juice
1 teaspoon minced garlic
3/4 cup shredded mozzarella cheese


Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, then drain. Return the pasta to the pot and stir in the butter, lemon zest, and Parmesan. Season with salt and pepper.

Whisk the egg and water in a shallow d…

Grilled Peaches with Vanilla Ice Cream and Salted Caramel Sauce

Ingredients 4 peaches, halved and pitted1/8 cup Mazola Corn Oil3 tablespoons brown sugar1/2 teaspoon cinnamon1/2 cup prepared salted caramel sauceYour favorite vanilla ice cream1/3 cup chopped pecans, toasted (optional) Directions Preheat grill for medium heat.In a small bowl, combined brown sugar and cinnamon. Set asideBrush cut halves of peaches with Mazola Corn Oil and place face down on the grill. Brush the outside (skin side) of the peaches with corn oil while the other side cooks. Grill for about 3 minutes, or until peaches are just beginning to develop grill marks.Using tongs, carefully flip the peaches. Sprinkle the cinnamon and sugar mixture over the cut side of the peaches and grill for an additional 2-3 minutes.Remove peaches from grill and cool slightly.Place one or two peaches in an individual serving dish. Top with vanilla ice cream, salted caramel sauce and toasted pecans. Enjoy!Recipe Source - Let's Dish