Taco-Topped Pizza

From:  Hungry Girl to the Max! The Ultimate Guilt-Free Cookbook

1 stick light string cheese

3T. canned crushed tomatoes

2 dashes cayenne pepper

1/4t. chili powder

1/4c. frozen ground-beef-style soy crumbles (like Boca or MorningStar Farms)

1/8t. onion powder

1/8t. garlic powder

1/4t. cumin

1 high-fiber pita

2T. shredded, reduced-fat, Mexican-blend cheese

1T. fat-free sour cream (optional)

1t. lime juice (optional)

2T. diced tomato

2t. diced red onion

1T. chopped cilantro (optional)

Break string cheese into thirds, and place in a blender or food processor.  Blend at high speed until shredded (or pull into shreds and roughly chop).  In a small bowl, mix crushed tomatoes with cayenne pepper and 1/8t. chili powder.  In a microwave-safe bowl, combine soy crumbles with onion powder and garlic powder.  Add 1/8t. cumin and remaining 1/8t. chili powder.  Microwave for 30 seconds, or until crumbles are hot.  Mix well.  Lay the pita on a baking sheet sprayed with nonstick cooking spray, and spread with seasoned, crushed tomatoes, leaving a 1/2-inch border.  Sprinkle with shredded string cheese, top with seasoned soy crumbles and sprinkle with shredded, mexican-blend cheese.  Bake at 375℉ until hot and lightly browned, 10-12 min.  Meanwhile, in a small bowl, mix sour cream with lime juice and remaining 1/8t. cumin.  Top pizza with diced tomato, onion, sour cream mixture and cilantro.

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Pumpkin Chocolate Chip Muffins

From:  This website

3/4c. sugar

1/4c. cooking oil

2 eggs

3/4c. canned pumpkin

1/4c. water

1&1/2c. flour

3/4t. baking powder

1/2t. baking soda

1/4t. cloves

1/2t. cinnamon

1/4t. salt

1/4t. nutmeg

1/2c. chocolate chips

In a mixing bowl, combine eggs, sugar, and oil.  Stir in pumpkin and water.  Mix in baking powder, baking soda, cloves, cinnamon, salt, and nutmeg.  Stir in flour and chocolate chips.  Grease and flour muffin tins or use paper baking cups.  Fill muffin cups to 2/3 full and bake at 400℉ for 20-25 min. or until toothpick inserted into the center comes out clean.  Makes 12 small muffins.

*For other excellent pumpkin muffin recipes, explore the website above or go to allrecipes.com and type pumpkin muffins into the search box.

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Chocolate Caramel Coffee Cake

1&3/4c. flour
1 envelope RapidRise yeast
2T. sugar
1/2t. salt
3/4c. very warm milk (120-130 degrees)
1/4c. melted butter or margarine
1 egg
1 pkg. (9 oz.) Werther's Original Baking Caramels, divided

Topping:

1/4c. brown sugar
1/4c. flour
2T. butter or margarine
1/4c. chocolate chips
1T. milk

Mix flour, undissolved yeast, sugar, and salt in a large bowl.  Add milk, butter, and egg, and beat until smooth.  Set 10 caramels aside.  Unwrap remaining caramels and cut each into 4 pieces.  Stir caramel in batter.  Pour into greased 8x8-inch baking dish.  Combine ingredients for topping:  Combine brown sugar and flour in a small bowl.  Cut in 2T. butter with a pastry blender or forks.  Sprinkle over coffee cake.  Top with chocolate chips.  Cover and let rise for 30 min.  Bake at 350℉ for 25-30 min. until browned and done in the center.  Remove to wire rack to cool.  Unwrap and microwave the 10 reserved caramels and 1T. milk for  about 45 seconds, until caramels are melted and smooth.  Drizzle over coffee cake and serve immediately.

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Marble Brownies

Basic brownie mixture:

1&1/2c. flour
1c. shortening (may use butter or margarine)
1t. salt
3/4c. cocoa
2t. corn syrup
2c. sugar
1t. vanilla
4 eggs
1/2c. chopped nuts (optional)
1-2t. baking powder

Cream cheese mixture (mix together separate from above ingredients):

8 oz. pkg. cream cheese
1/3c. sugar
1/2t. vanilla
1 egg

For brownie mixture:  In mixing bowl, beat eggs well.  Add sugar, shortening, and rest of ingredients, mixing each ingredient in well.  Beat on medium speed 4 min.  Mix ingredients for the cream cheese mixture separately.  Pour brownie mixture into greased 13x9-inch pan.  Then spoon little blobs of the cream cheese mixture all over brownie mixture and run a knife through them to create the marble look for the brownies.  Sprinkle with nuts and chocolate chips, if desired.  Bake 350℉ for 25-30 min. or until toothpick inserted into the center comes out clean.

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Touchdown Tacos

From:  Mission Tortillas

2 lbs. steak, thinly sliced

1/2c. teriyaki sauce

1/4 head shredded lettuce

1c. shredded jack cheese

2c. cherry tomatoes, quartered

3/4c. sour cream (optional)

12 Mission flour tortillas (soft taco size)

Oil for frying

In a large skillet, cook steak for 5 min. or until browned.  Add the teriyaki sauce and simmer for an additional 5 min.  In hot oil, fry tortillas and fold in the shape of a taco shell. Fry on both sides until crisp.  Drain taco shells and spoon about 2 oz. of meat into each shell.  Top with lettuce, cheese, tomatoes and sour cream.  Makes 12 tacos.

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Maple Sugar Muffins (Biscuit)

8 oz. carton sour cream
1 egg, beaten
1c. maple sugar  OR  3/4c. sugar + 1/4t. maple flavoring
1/2t. allspice
2&1/4c. flour
3/4t. baking soda
1/8t. salt

Mix all ingredients together well in a large bowl.  Knead dough 10-12 strokes.  Pat or roll dough to 1/2-inch thick and cut with floured 2&1/2-inch round cutter.  May use a drinking glass to cut dough.  Place on greased baking sheet and bake at 375℉ for 12-15 min.

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Death-By-Chocolate Brownies

From:  Hungry Girl to the Max by Lisa Lillien

1 sugar-free chocolate pudding snack with 60 calories or less

1/3c. chocolate frosting

2T. light chocolate syrup

1 box moist-style devil's food cake mix (15.25 to 18.25 oz.)

15 oz. can pure pumpkin

1/4c. mini semi-sweet chocolate chips

In medium bowl, mix pudding, frosting, and syrup.  Cover and refrigerate.  In a large bowl, thoroughly mix cake mix, pumpkin, and chocolate chips.  Batter will be thick.  Spread mixture into greased 9x13-inch baking pan.  Bake at 400℉ for 25-30 min. or until toothpick inserted into the center comes out mostly clean.  Let cool completely.  Evenly spread pudding mixture over brownies.  Refrigerate until topping is set, about 15 min.  Slice and enjoy!  Refrigerate leftovers.  

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Carrots Au Gratin

1 slice bacon, chopped
1 T. flour
1/2c. milk
1/2 can carrots
salt and pepper to taste
3/8c. cracker crumbs

Brown bacon; stir in flour and milk; cook until thickened, stirring constantly.  Fold in carrots, salt, and pepper.  Pour into 1 qt. casserole dish.  Sprinkle with crumbs; dot with butter.  Bake at 350℉ for 30 min. or until carrots are done.

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Chex Muddy Buddies

From:  Chex Cereals (General Mills)

9c. Rice Chex, Corn Chex, or Chocolate Chex cereals (or combination)

1c. chocolate chips

1/2c. peanut butter

1/4c. butter or margarine

1t. vanilla

1&1/2c. powdered sugar

Into large bowl, measure cereal; set aside.  In 1-qt. microwavable bowl, microwave chocolate chips, peanut butter, and butter, uncovered on high 1 min.; stir.  Microwave about 30 seconds longer or until mixture can be stirred smooth.  Stir in vanilla.  Pour mixture over cereal, stirring until evenly coated.  Pour into 2-gallon resealable food-storage plastic bag.  Add powdered sugar.  Seal bag; shake until well coated.  Spread on waxed paper to cool.  Store in airtight container in refrigerator.  18 servings (1/2c. each)

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Green Bean Casserole (2 versions)

From:  French's French Fried Onions (Version 1)

3/4c. milk

1/8t. pepper

10&3/4 oz. can Campbell's cream of mushroom soup

2 (9 oz.) pkgs. frozen green beans, thawed   OR   2 (14.5 oz.) cans green beans, drained

1&1/3c. French's french fried onions

In 1&1/2 qt. casserole dish, mix all ingredients except 2/3c. french fried onions.  Bake at 350℉ for 30 min. or until hot all the way through; stir.  Top with 2/3c. french fried onions.  Bake another 5 min. or until onions are golden.  Serves 6.

Version 2:

2 bags frozen green beans (comparable with above recipe)

2 cans cream of celery soup (may use cream of mushroom soup)

1 bag plain croutons

1/2c. diced onions

Parboil beans for 3 min. in a saucepan on stove top-medium heat; drain.  Grease casserole dish with margarine.  Spread beans in dish, stir in onions, and pour 1 can of undiluted soup and 1 can of diluted (with water) soup over them.  Stir.  Spread croutons on top.  Bake at 350℉ for 20 min. or microwave at medium heat for 10 min.

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Golden Parmesan Potatoes

6 lg. potatoes
1/4c. flour
1/4c. grated parmesan cheese
3/4t. salt
1/8t. pepper
1/3c. butter or margarine
chopped parsley

Pare potatoes; cut into quarters.  Combine flour, cheese, salt, and pepper in a large plastic reclosable bag.  Moisten potatoes with water and shake potatoes in the seasoning bag, coating potatoes well.  Melt butter in a 13x9-inch pan.  Layer potatoes in the pan and bake at 375℉ for 1 hour, turning one time during cooking.   When browned, sprinkle with parsley.  Serves 6-8.

*May add chopped vegetables to recipe--just shake with potatoes in the seasoning bag and bake as directed.  May add more cheese  and herbs with the parsley.

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Chicken Parmesan Noodle Bake

From:  Del Monte Pasta Sauce

4 skinless, boneless chicken breast halves

1 pkg. (12 oz.) extra wide noodles

1 can (26&1/2 oz.) Del Monte Mushroom Pasta Sauce

1c. (4 oz.)  shredded mozzarella cheese

1/4c. (1 oz.) grated parmesan cheese

Season chicken with salt and pepper, if desired.  Arrange chicken in 11x8-inch baking dish. Bake uncovered at 450℉ for 20 min. or until chicken is done; drain fat.  Remove chicken from dish; keep warm.  Cook noodles according to package directions; drain water.  Reserve 1c. pasta sauce and toss noodles with remaining sauce; place in baking dish.  Top with chicken.  Pour reserved sauce over chicken and sprinkle with cheeses. Bake 10 min. or until heated through and cheese is melted.  Sprinkle with chopped parsley, if desired.  Makes 4 servings.

*For variations:  you may use other noodles.  You may also chop up the chicken into bite-size pieces and stir them in to make a casserole.   Also, you may try other pasta sauces or substitute mozzarella cheese with your favorite cheese.  Try seasoning the chicken with other seasonings before baking the chicken--get creative.

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Ambrosia

3c. mini marshmallows
16 oz. (2c.) sour cream or whipped cream
16 oz. mandarin oranges, drained
1 jar maraschino cherries, well drained 
3/4c. coconut
3-4 bananas, sliced
16 oz. crushed or chunk pineapple, drained

Mix 1/2c. coconut and other ingredients except bananas.  Stir well.  Cover and refrigerate several hours, preferrably overnight.  Before serving,  mix in sliced bananas and garnish with remaining 1/4c. coconut.  Makes 10-12 servings.  

**If you don't like 1 of the ingredients, you may leave it out.

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Chef Salad

2 lg. heads of lettuce, broken up (may use other leafy greens such as kale or spinach)
3/4 lb. ham, diced
1c. diced velveeta cheese*
1c. diced American cheese*
6 med. tomatoes, diced
1 lg. green pepper, diced (may substitute another vegetable or beans)
1 med. chopped onion (may use green onions)
6 stalks diced celery (optional or may use another vegetable)
1&1/2c. chopped red cabbage (optional)
6 hard boiled eggs, shells removed and eggs diced (optional)
1 lb. turkey slices, cut up

*may use another combination of 2 cheeses such as cheddar and swiss.

Mix ingredients together in a large bowl and serve with your favorite salad dressings.  May sprinkle berries (i.e. blueberries, chopped strawberries, etc.) over salad just before serving. This makes a very large salad--may half the recipe for a smaller salad.

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Honey Salad Dressing

1t. salt
1/4t. pepper
1t. dry mustard
1/3c. apple cider vinegar
2T. honey
1c. salad oil (i.e. olive, canola, vegetable, soybean, etc.)

Mix in blender and refrigerate.

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Italian Salad Dressing

1/2c. olive oil
2T. cider vinegar
juice of 1/2 lemon
salt and pepper to taste
1 clove garlic, crushed (1/8t. garlic powder)

Combine ingredients and mix or shake well before each use.  If doubling the recipe, do not double the garlic.

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Baked Beans

2 cans great northern beans
1 bottle ketchup
3 strips bacon
1/4c. chopped onion
3T. vinegar
brown sugar

Put beans in 13x9x2-inch baking dish.  Stir in ketchup, onion, and vinegar.  Sprinkle with brown sugar and put bacon on top.  Bake at 350℉ for 40 min.

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Homemade Butterfinger Candy Bars

2&1/2c. candy corn
1&1/2c. peanut butter
dipping chocolate

Melt candy corn in the microwave using a microwave-safe bowl.  Stir frequently.  Add and stir in peanut butter.  Spread in pan or form into individual-sized rolls.  Chill until very firm--about 1-4 hours (use the longer time if spread in a pan).  Freezer will cut down on chilling time.  Cut into individual-sized bars and dip in melted chocolate.  Place on waxed paper and allow to set (will set faster in refrigerator or freezer).  Enjoy!!!

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Endzone Enchiladas

From:  Mission Flour Tortillas

1 lb. ground beef

16 oz. can mild enchilada sauce

12 oz. can tomato sauce

2&1/4c. shredded cheddar cheese

2&1/4c. shredded mozzarella cheese

2 oz. can sliced black olives, drained

1 lg. chopped onion

6 flour tortillas (fajita sized)

2 green onions, thinly sliced

Brown beef in a large frying pan on medium heat, using spatula to break up beef while it's browning.  Drain grease.  Set beef aside.  Heat enchilada and tomato sauce in pan until hot.  Wrap tortillas in foil; place in a 400℉ oven for 10 min to soften.  In a bowl, combine ground beef, 1/4c. enchilada sauce, olives, onions, and 2c. of each of the cheeses.  Divide mixture among each of the flour tortillas.  Roll up and place seam side down in a greased 6x10-in. casserole dish.  Pour remaining sauce over enchiladas.  Cover with foil and bake at 400℉ for 25 min.  Remove foil and sprinkle the green onions and the rest of the cheese onto enchiladas; bake an additional 5 min., uncovered.   Make 6 servings.

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High Fiber Cookies

1c. butter or margarine
1c. honey
2 eggs
3t. vanilla
1t. baking soda
3&3/4-4c. whole wheat flour
1c. chopped nuts (optional)
1-2c. chocolate chips for taste (optional)

In mixing bowl, cream butter and honey.  Add eggs and beat.  Add vanilla, baking soda, and flour, slowly, and blend well.  Stir in nuts and chocolate chips, if desired.  Cut 2 sheets of waxed paper.  Divide dough in half, placing a half on each sheet.  Shape dough into logs, using paper to help you shape.  Wrap paper around logs and chill dough at least 1 hour in refrigerator or 10 min. in freezer.  Slice cookies 1/8-1/4 inch in width.  Place on greased cookie sheet and bake at 350℉ for 8-10 min.  Makes 6-8 dozen.  

**If you're feeling adventurous and want to add more fiber, try adding some oatmeal (maybe 1c.) to the cookie dough--may need less flour.

**Feeling more adventurous and want to add more fiber?  Try adding flaked coconut (maybe 1c.) to the cookie dough.  (Do some experimenting of your own.)

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Apple Cranberry Cookie Cobbler

From:  The Pampered Chef

4 Granny Smith apples, peeled, cored, and sliced

1 can (16 oz.) whole berry cranberry sauce

1/3c. brown sugar

3T. flour

1t. cinnamon

1 pkg. (20 oz.) refrigerated sugar cookie dough, cut in half (you only need 10 oz. for this recipe--about 1&1/4c. sugar cookie dough)

Peel, core, and slice apples.  Cut apples in half; place in deep dish baker.  Combine cranberry sauce, sugar, flour, and cinnamon in 1-qt. batter bowl; mix well.  Pour over apples; mix well with scraper.  Cut cookie dough in half (so you're only using 10 oz.); reserve the other 10 oz. for another use.   Slice cookie dough into 1/4-inch thick slices.  Arrange evenly over apple mixture.  Bake at 400℉ for 30-35 min. or until apples are tender and top is golden brown.  Yields:  10 servings.

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Three-Cheese Garden Pizza

From:  The Pampered Chef

1 pkg. (10 oz.) refrigerated pizza crust

2 garlic cloves, pressed

1c. (4 oz.) shredded mozzarella cheese

1c. (4 oz.) shredded cheddar cheese

*1 med. tomato, sliced*

1 med. zucchini, sliced

1 sm. onion, sliced

1c. mushrooms, sliced

1 oz. (1/4c.) fresh parmesan cheese, grated

1t. Italian seasoning

Using lightly floured dough and pizza roller, roll pizza crust into a 14-in. circle on 15-in. round baking stone.  Bake crust at 400℉ for 7 min.  Remove from oven; place on nonstick cooling rack.  Using garlic press, press garlic over partially baked crust; spread using skinny scraper.  Sprinkle mozzarella and cheddar cheese evenly over crust.  Using vario-slicer, thinly slice tomato, zucchini, and onion.  Slice mushrooms using egg slicer.  Layer vegetables evenly over crust.  Grate parmesan cheese over vegetables.  Sprinkle with Italian seasoning.  Bake at 400℉ for 15-18 min. or until crust is golden brown and cheese is melted.  Cut with pizza cutter.  Serve warm.  Yield:  8 servings.

*1 can (8 oz.) pizza sauce may be substituted for the tomato, if desired.  Spread on the crust before adding any cheese.

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Fast & Easy Treats Kids Can Do

Taster's Table-Child picks a variety of pastries, fruits, nuts, etc.  Cut them into bite-size pieces for everyone to sample.

Frozen desserts-Child can bake and serve.

Fruit Torte-Purchase a torte shell.  Let child spread with whipped cream and arrange sliced fruit on top.

Frozen bananas-Put a popsicle stick or fork into the end of a half banana.  Roll in melted chocolate and chopped nuts (nuts optional).  Put on cookie sheet and freeze.

Make jello-Child can beat in whipped cream or let them make a "fancy" layered treat in dessert dishes (layer of pound cake, layer of jello, layer of fruit, and top with whipped cream) or before jello sets completely put little gummy bears or fish in to float in the jello.

Ice cream clowns-Spread cupcake paper flat on plate (for ruffled shirt), one scoop of ice cream on top (for head), cone on top (for hat), and candy for face.

Milkshakes-Put milk and ice cream in blender.  Add fruit and/or chocolate if desired.

Orange Julius-In a blender put orange juice, milk, vanilla, and ice.

Banana Smoothie-1c. milk, 2c. strawberries, 2 bananas, and 1c. plain yogurt blended together in blender.

Muffins-Fill muffin cup half full, put a note with a message.  Let one corner stick out as you cover with batter.

Fruit Kabobs-Dip fruit in yogurt.

Strawberry Shortcake-Have kids spoon strawberries and whipped cream on a small shortcake or sliced pound cake.  (Can use other fruit, i.e. blueberry shortcake, banana shortcake, peach shortcake, etc.)

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"Bon Appetite" Cheese Ball

A McCormick brand seasonings recipe

16 oz. cream cheese at room temperature

1t. mustard

3 sm. green onions, diced

2-3t. McCormick brand "Bon Appetit" seasoning

1c. finely chopped nuts (optional)

Mix cream cheese, mustard, onions, and seasoning together well.  Refrigerate for about 1 hour, then shape into a ball.  Roll in nuts. Refrigerate until serving.  Serve with crackers or vegetables.  Enjoy!!!  If avoiding nuts, may roll cheese ball in toasted bread crumbs or finely chopped pretzels or leave cheese ball bare.

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Buttermilk-Strawberry Scones (baked)

From:  Better'n Eggs (Real Egg Product)

2c. flour

1/4c. sugar

1&1/2t. baking powder

1/2t. baking soda

1/4t. salt

1/4c. margarine

1/2c. non-fat buttermilk

1/4c. Better'n Eggs or 1 egg

3/4c. strawberry preserves

1/4c. chopped nuts (optional)

Sift together dry ingredients in a bowl (flour, sugar, baking powder, baking soda, and salt).  Cut in margarine with a pastry cutter or fork until mixture resembles coarse meal.  Add buttermilk and Better'n Eggs and mix until ingredients are moistened.  Turn dough out onto lightly floured surface.  Knead 4-5 times with floured hands.  Pat dough into a 1/2-inch thick circle.  Cut 2-in. circles from dough with a biscuit cutter or water glass.  Place circles on a baking sheet that has been sprayed with non-stick cooking spray.  Place 1T. of strawberry preserves on top of each and sprinkle with nuts.  Bake at 400℉ for 12 min. or until golden.  Yield:  1 dozen.

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