Our Favorite Buttermilk Brownies!

Buttermilk Brownies

1 cup margarine
1 cup water
1/3 cup cocoa

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking soda
2 eggs
½ cup buttermilk
1 ½ tsp vanilla

Set oven to 350 degrees. Bring water, butter, and cocoa to a boil stirring constantly. Remove from heat and set aside.’
Mix flour, sugar soda, and salt in a large bowl. Stir in eggs, buttermilk, and vanilla. Add cocoa mixture and mix until well blended. Pour into greased
15 ½ x 10 ½ x 1 inch baking pan. Bake at 350 for 30 minutes

Frost when still warm
Frosting
¼ cup butter
3 Tbsp cocoa
1/3 cup buttermilk
heated until warm and soft.

Mix in 2 ¼ cups powdered sugar
½ tsp vanilla
1/3 cup chopped nuts (optional)

Vegetable Beef Barley Soup

Mindy Powell

1 lb. hamburger
1 T Italian seasoning
1 T dried parsley
½ t fresh ground pepper
1 t salt (or to taste)
1 t onion powder
½ t garlic salt
1 T minced garlic
1 can green beans
1 can corn
4 spears celery chopped
4 large carrots chopped
6 cups chicken broth
2 large cans stewed or diced tomatoes
1 small can tomato sauce
1 cup barley, uncooked
2 cups water
Brown hamburger and add seasonings to it. Combine all ingredients in slow cooker. Cook on high for 1 hour and then on slow for 5-6 hours or until vegetables are cooked to your liking.

Tomato Olive Sauce

Mindy Powell

1 can (14.5 ounce) Italian stewed tomatoes
2 T tomato paste
2 t fresh herbs chopped or ½ t crushed dried herbs
Real sea salt and cracked black pepper to taste
1 can (2.25 ounce) sliced olives
Place all ingredients except olives in medium sauce pan and bring to a boil. Let simmer for 5 minutes or until of desired consistency. Add olives and heat through. Serve over pasta. My favorite is Spinach cheese ravioli.

Lasagna Rollups

Mindy Powell
Adapted from Rachael Ray

12 whole wheat lasagna noodles 2 t olive oil 8 ounces Portobello & Button mushrooms, chopped 1/2 teaspoon salt 4 cups marinara sauce (I make my own-but you can use store bought)1 (15-ounce) container ricotta cheese 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 egg, lightly beaten Freshly ground black pepper to tastePinch ground nutmeg 1/4 cup grated Parmesan 1 cup grated mozzarella cheese

Cook the noodles al dente according to the directions on the package. Drain them well and spread them out onto waxed paper to prevent them from sticking. Preheat the oven to 375 degrees F. Heat the oil in a large saute pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned and all the liquid has evaporated, about 5 minutes. Season with 1/4 teaspoon of salt. Stir in 1 1/2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the remaining 1/4 teaspoon salt, a few turns of pepper, and nutmeg.
Spread 1 cup of tomato sauce on the bottom of a 9 by 12-inch baking dish. Spread about 2 tablespoons of the ricotta mixture onto a lasagna noodle. Top with about 1 1/2 tablespoons of the mushroom mixture, roll the noodle and place it into the baking dish. Repeat with the remaining noodles. Spread the remaining 1 1/2 cups of sauce over the lasagna rolls. Top with grated cheeses, cover loosely with foil, and bake for 45 minutes. Uncover and bake for 15 minutes more.

Frozen Mint Herbal Tea Strawberry Lemonade

The PERFECT Summer Tea Party Drink!!
4 cups water
6 mint herbal tea bags
1 can frozen raspberry lemonade
1/2 cup sugar, (or to taste)
1 package frozen strawberries (sweetened)
10 ice cubes
In the morning or the night before, heat 4 cups water to boiling. Add the mint tea bags and let sit for 5 minutes. Take bags out and put tea in the refrigerator for at least 2 hours. Mix raspberry lemonade, but use only 2 ½ cans of water. In a blender, place ice cubes, 2 cups of tea, the frozen strawberries and sugar. You can start with 1/4 cup of sugar and then add more as you blend. As the ingredients blend, you may need to add more tea if it gets to thick to process. When the mixture is well blended, pour into the lemonade. Serve immediately for a slushy drink. You can add more ice if you want it really slushy, but then decrease the water when making up the lemonade.

Boston Lettuce Salad with Buttermilk Dressing

1 cup mayonnaise

1/2 cup buttermilk
1 t celery seed
1 T fresh oregano
1 t lemon rind
1 t coarse salt
2 T freshly squeezed lemon juice
1/4 t freshly ground black pepper
1-2 heads Boston lettuce
Optional vegetable garnishes:
grape tomatoes, cucumbers, celery, carrots,
sugar snap peas, red peppers, radishes...
or any other yummy veggie!!

In a bowl, whisk together everything except lettuce and veggies. Clean and dry whole lettuce leaves. Place leaves in serving bowl and drizzle with dressing. Garnish with veggies if desired. Serve immediately. Excellent with fresh veggies from your garden!!

Mini Molten Chocolate Cakes

Mindy Powell

4 oz Baker’s semi-sweet Chocolate
1 stick butter
1 cup powder sugar
2 eggs
2 egg yolks
6 T flour

Preheat oven to 425 degrees. Melt chocolate and butter (on stove or in microwave for 30 second increments.) Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and yolks one at a time with whisk and then mix in flour until well blended. Divide batter between ten paper-lined medium muffin cups. Bake for 10 minutes until sides are firm but centers are soft and let stand for 1 minute. So yummy with a side of vanilla icecream and a little powdered sugar!

Strawberries and Cream Dessert Squares

Crust
1 pouch Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired


Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20 to 25 minutes or until light golden brown. Cool completely, about 30 minutes.

In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Strawberry Spinach Salad (the best!)

1 package Baby Spinach leaves
1 chopped head of Romaine Lettuce
1 half chopped Purple onion
1 bag Almond Accents Toffee Flavored (Found in produce section)
2 Cups Strawberries cut up in fourths
Mix altogether

We topped our Salad with T.Marzetti Poppyseed Dressing which is found in the cooler by the produce along side the Lighthouse Dressing.

You could add cooked chicken pieces and crumbled bluecheese.

Sprial Cut Smoked Ham (Barefoot Contessa)

1 (14- to 16-pound) fully cooked, spiral-cut smoked ham
6 garlic cloves
8 1/2 ounces mango chutney
1/2 cup Dijon mustard
1 cup light brown sugar, packed
Zest of 1 orange
1/4 cup freshly squeezed orange juice


Preheat the oven to 350 degrees. Place the ham in a heavy roasting pan.

Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

Easter Egg Nest Cupcakes

Toasting the coconut that forms the nests adds a natural straw color as well as a pleasant crunch and nutty flavor to these whimsical cupcakes. Easter egg candies come in many different sizes; use as many as will comfortably fit in each nest.

Ingredients:
3/4 cup sweetened shredded coconut
1 1/4 cups all-purpose flour
1 1/4 tsp. baking powder
1/4 tsp. salt
1/4 cup sour cream
2 Tbs. vegetable oil
1/2 tsp. vanilla extract
3/4 cup sugar
6 Tbs. (3/4 stick) unsalted butter, at room temperature
2 eggs, at room temperature

Vanilla buttercream for frosting cupcakes
Easter egg candies for decorating

Directions:
Preheat an oven to 350°F. Spread the coconut on a baking sheet and toast until lightly browned, about 8 minutes.
Line a standard 12-cup muffin pan with paper or foil liners.
In a large bowl, whisk together the flour, baking powder and salt. In a small bowl, stir together the sour cream, oil and vanilla. In another bowl, using an electric mixer, beat together the sugar and butter on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the sour cream mixture in 2 additions, beating until just combined; scrape down the sides of the bowl as needed.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until the cupcakes are lightly golden on top and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely, about 1 hour.

Frost the cupcakes with the buttercream. Top each cupcake with a ring of toasted coconut. Place an Easter egg candy (or candies) in the center of each nest and serve. (The finished cupcakes can be refrigerated in an airtight container for up to 2 days; bring to room temperature before serving.) Makes 12 cupcakes.

Adapted from Cupcakes, by Shelly Kaldunski (Weldon Owen, 2008).

Eggs Benedict (For Easter Brunch!)

This contemporary recipe for eggs Benedict calls for sliced honey-cured ham and toasted sourdough bread spread with a piquant green onion butter. Classic hollandaise is made foolproof by whisking cubes of chilled butter into the warm yolks, which helps keep the sauce from separating.

Ingredients:
For the green onion butter:
8 Tbs. (1 stick) unsalted butter, at room
temperature
3 green onions, white and light green portions,
minced
For the hollandaise sauce:
6 egg yolks
2 Tbs. milk
2 1/2 sticks chilled unsalted butter, cut
into 1/2-inch cubes
1/4 cup fresh lemon juice
Coarse salt and cayenne pepper, to taste
1 1/2 lb. thinly sliced cooked honey-cured ham
12 slices sourdough bread
1 tsp. coarse salt
2 Tbs. distilled white vinegar
12 eggs
4 green onions, white and light green portions,
chopped
Paprika for sprinkling

Directions:
To make the green onion butter, in a bowl, using a wooden spoon, mix together the butter and green onions until evenly blended. Set aside.

To make the hollandaise, in the top pan of a double boiler or in a heatproof bowl, whisk together the egg yolks and milk. Place the pan or bowl over but not touching barely simmering water in the bottom pan of the double boiler or in a saucepan and continue to whisk until warm and frothy, 4 to 5 minutes. Whisk in the butter pieces a few at a time, beating after each addition until fully incorporated before adding more. Continue to whisk until all the butter has been incorporated and the sauce is thick enough to coat the back of a spoon, 3 to 5 minutes total. Stir in the lemon juice and season with a pinch each of salt and cayenne pepper. The sauce can be kept warm over barely simmering water for up to 3 hours, stirring from time to time.

Preheat an oven to 200°F. Wrap the sliced ham in aluminum foil and place in the oven to warm. Toast the bread slices, then spread them lightly on both sides with the green onion butter. Keep warm until serving.

To poach the eggs, in a large fry pan, pour in water to a depth of about 1 1/2 inches. Add the salt and vinegar and bring to a boil over high heat. Reduce the heat so that the water is just below boiling. Working quickly and being careful not to crowd the pan, break an egg into a saucer and gently slip it into the water. Repeat with more eggs, keeping them well spaced. Cook just until the whites have set and the yolks are glazed over but still soft, 3 to 4 minutes. Using a skimmer or slotted spatula, carefully remove the eggs from the water, letting them drain well, and place on a plate; keep warm. Repeat with the remaining eggs.

To serve, place 2 toasted bread slices on each warmed individual plate. Top each slice with an equal amount of the ham, then place a poached egg in the center of each slice. Spoon an equal amount of the hollandaise sauce over each egg. Sprinkle the top with chopped green onion and paprika. Serve immediately. Serves 6.

Adapted from Williams-Sonoma, Entertaining, Edited by Chuck Williams (Oxmoor House, 2004).
You could omit the onion butter and use the english muffins instead, but I love the sourdough!)

Cafe Rio Knock-Off Pork Burrito/Salad

My friend Ashlee sent me this recipe! I hope it's as good as Cafe Rio's! Mmmm!

Pork Burritos/Salad:
1 pork roast (shoulder approx 3-4lbs) or butt
2 cans coke
1 1/2 cup brown sugar
2 small cans of diced chilis
1 (14 OZ can of tomato sauce)
1 1/2 tsp chili powder
1 tsp cumin

Mix ingredients in crock pot. Add roast. Cook the night before on low for 6-7 hours. Shred pork the next morning, put back in crockpot and let marinade for 4-5 hours on warm.

Costco has a great uncooked tortillas. (pk of 40)
2-3 cans of black or pinto beans
2-3 cups of rice of your choice
1 can of green chili enchilada sauce
2-4 cups of mozzarella cheese (depends on if you like a lot of cheese inside and on top)

If you want to make a salad do not use the enchilada sauce and mozzarella cheese from above, instead add: 2 bags of greens

Cafe Rio Creamy Tomatillo Dressing:
1 cup mayo (full fat not light)
1 cup cilantro
1/2 tsp cayenne pepper
1 pkg Hidden Valley Ranch Buttermilk Recipe Dressing
Mix 1/2 cup buttermilk
2 cloves garlic (minced)
3 tomatillos (quartered)

Mix all ingredients in blender until well blended. Chill before serving.

Don't forget tortilla strips for the top of the salad!

Wild Mushroom Ravioli with Butter and Parmesan Sauce

Wild Mushroom Ravioli with Butter and Parmesan Sauce
2 packages (11-ounce) fresh wild mushroom ravioli
1 cup unsalted butter
1/2 cup fresh basil leaves
6 tablespoons toasted pine nuts
1 whole nutmeg or 1/2 teaspoon grated nutmeg
2/3 cup grated Parmesan

Cook the ravioli in a large pot of boiling salted water until just cooked through, about 5 minutes. Drain and put on a platter.
Meanwhile, cook the butter in a heavy medium frying pan over medium-high heat until pale golden, about 4 minutes. Add the basil leaves and cook until lightly fried, about 2 minutes. Add the pine nuts. Pour over the cooked ravioli. Grate 1/2 teaspoon of nutmeg directly over ravioli. Sprinkle Parmesan over dish and serve.

Grilled Pineapple with Nutella (Soooo Good!)

Grilled Pineapple with Nutella
2 pineapples, peeled, cut crosswise into 1/2-inch-thick slices and core removed
2/3 cup mascarpone cheese, room temperature
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (recommended: Nutella)
6 tablespoons whipping cream
Olive oil
3 tablespoons chopped toasted hazelnuts

Prepare the outdoor barbecue to medium-high heat. If you do not have a barbecue, you can use an indoor grill pan set to medium high heat. Lightly oil the grill. Grill the pineapple slices until heated through and beginning to brown, about 3 minutes per side. It's important to leave the pineapples on the grill, untouched so that you can create the grill marks.
While the pineapples are cooking, whisk the mascarpone and vanilla in a small bowl to blend. Set aside.

Combine the chocolate-hazelnut spread and cream in a small bowl and stir to combine. Place in a microwave on high for about 2 minutes, stirring every 20 seconds to blend well. Alternatively, you can combine the chocolate-hazelnut spread and cream in a small saucepan, set over low heat, and cook for about 5 minutes, stirring constantly. Heat until satiny smooth and easy to pour, about 3 to 5 minutes.

Transfer the pineapple slices to a large platter. Drizzle the warm chocolate-hazelnut sauce over.

Dollop the mascarpone mixture atop. Sprinkle with the hazelnuts and serve.

Crepes Jordan

If you know Jordan, then you know he loves crepes! This is a yummy recipe that Jordan changed a little to make it his own! (I know, I'm lucky-I found a man that likes to cook like my Dad!) We put cream cheese and rasberry jam inside of them and powdered sugar on top! I think fresh fruit and whipped cream would be fabulous too!

1 cup flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 tsp salt
2 tbsp butter, melted
1/8 cup sugar (if desired)
desired toppings

1. Whisk together flour and eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter, beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour batter onto griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook crepe for about 2 minutes or until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot with your choice of toppings!

Big Sur Power Bars

1 tablespoon coconut oil (or regular butter)
1 cup pecans, chopped
1 cup slivered almonds
2/3 cup (unsweetened) shredded coconut
1 1/4 cups rolled oats
1 1/2 cups unsweetened crisp brown rice cereal
1 cup brown rice syrup
1/4 cup natural cane sugar
1/2 teaspoon fine-grain sea salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Grease a baking pan with the coconut oil. If you like thick power bars, opt for an 8 by 8-inch pan; for thinner bars, use a 9 by 13-inch pan.
On a rimmed baking sheet toast the pecans, almonds, and coconut for about 7 minutes, or until the coconut is deeply golden. Toss once or twice along the way. Mix the oats, toasted nuts, coconut, and the cereal, together in a large bowl and set aside.
Combine the rice syrup, sugar, salt,and vanilla in a small saucepan over medium heat and stir constantly as it comes to a boil and thickens just a bit, about 4 minutes. Pour the syrup over the oat mixture and stir until it is evenly incorporated.
Spread into the prepared pan and cool to room temperature before cutting into whatever size bars you desire.
Makes 16 to 24 bars.
Looks so healthy and filling!
I got this recipe from 101cookbooksdotcom/heidiswanson

Peanut Butter Squares

I got this from my friend Sarah Sparks' blog! It looks yummy!
Peanut Butter Squares
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
1/3 cup peanut butter
1 egg
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/4 teaspoon salt
3 tablespoons unsweetened baking cocoa
1 tablespoon milk

Peanut Butter Frosting
1 1/2 cups powdered sugar
1/4 cup crunchy peanut butter
2 to 2 1/2 tablespoons milk

1. Heat oven to 350°F. Grease 13x9-inch pan.

2. In large bowl, beat granulated and brown sugars, butter, 1/3 cup peanut butter and the egg with electric mixer on medium speed. Stir in flour, oats, baking soda and salt. Spread in pan.

3. Bake 17 to 22 minutes or until golden brown. Cool completely on wire rack, about 15 minutes.

4. Meanwhile, mix all Peanut Butter Frosting ingredients until smooth and spreadable; reserve 1/3 cup. Stir cocoa and 1 tablespoon milk into remaining frosting until smooth. If necessary, stir in additional milk until spreadable.

5. Spread cooled bars with cocoa frosting. Drop Peanut Butter Frosting by teaspoonfuls onto cocoa frosting; swirl through frostings for marbled design. For squares, cut into 8 rows by 6 rows.

Lemon Cheesecake

Lemon Cheesecake

CRUST
5 ounces Nabisco's Barnum's Animal Crackers
3 tablespoons sugar
4 tablespoons unsalted butter, melted and kept warm
FILLING
1 1/4 cups (8 3/4 oz.) sugar
1 tablespoon grated zest and 1/4 cup juice from 1-2 lemons
1 1/2 pounds (3 8-oz. packages) cream cheese, cut into 1 inch chunks, at room temperature
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup heavy cream

LEMON CURD
1/3 cup juice (from about 2 lemons)
2 large eggs plus 1 large egg yolk
1/2 cup (3 1/2 oz.) sugar
2 tablespoons cold butter, cut into 1/2-inch cubes
1 tablespoon heavy cream
1/4 teaspoon vanilla extract
pinch of salt

FOR THE CRUST
Adjust an oven rack to the lower-middle position and preheat the oven to 325F. In a food processor, process the animal crackers until you have fine crumbs. You should have about 1 cup. Add in the sugar and pulse. In a steady stream, add the butter while pulsing, about 10 1-second pulses. Transfer the crumb mixture to a 9-inch springform pan and press evenly into the bottom. Bake until fragrant and golden brown. The instructions say 15 to 18 minutes, but mine was done at about 12 minutes, so keep an eye on it. Cool on a wire rack to room temperature. When cool, wrap the pan with 2 18-inch square pieces of foil. Set the pan in a roasting pan.

FOR THE FILLING
Process 1/4 cup of the sugar and the lemon zest in a food processor until the zest is broken down and the sugar turns yellow. Transfer to a small bowl and mix in the rest of the sugar.

In a bow of a stand mixer, beat the cream cheese to break it up and soften it slightly, about 5 seconds. With the machine is running, add the sugar mixture in a slow stream; increase the speed to medium and beat until combined, creamy and smooth - about 3 minutes. Scrape down the sides of the bowl as needed. Reduce the speed to medium low and add the eggs, 2 at a time. Beat until incorporated, about 30 seconds. Scrape the bowl before each addition. Add the lemon juice, vanilla and salt and mix to combine. Add the cream and mix until incorporated, about another 5 seconds. Give the bowl a final scrape and pour the mixture into the prepared springform pan. Fill the roasting pan with enough water to make it about halfway up the sides of the pan. Bake until the center jiggles slightly, the sides start to puff, and the surface is no longer shiny, about 55 to 60 minutes. The center should read about 150 degrees F. Turn off the oven and prop the door of the oven open with a potholder or wooden spoon. Allow the cake to cool in the water bath in the oven for about an hour. Transfer the springform pan to a wire rack and run a small paring knife around the edges of the pan to loosen the cake. Let it sit to room temperature for 2 hours.

FOR THE CURD
While the cheesecake is baking, heat the lemon juice in a small non-reactive pan on medium heat until hot, but not boiling. Whisk the eggs in a small bowl, then gradually whisk in the sugar. Whisking constantly, slowly pour the hot lemon juice into the egg/sugar mixture, then return the mixture to the saucepan and continue to heat over medium heat, stirring constantly until the mixture reaches 170 F and is thick enough to cling to the spoon, about 3 minutes. Immediately remove the pan from the heat and add in the cold butter and mix until incorporated. Stir in the cream, vanilla and salt, then pour through a strainer into a small nonreactive bowl. Cover the surface of the curd directly with plastic wrap and refrigerate until needed.

TO ASSEMBLE
When the cheesecake is cook, top it with the lemon curd while still in the springform pan. Cover tightly with plastic wrap and refrigerate for at least 5 hours, but 24 hours is better. To serve, remove the sides of the springform pan and cut into wedges

Chicken Parmesan Bundles

Prep Time:35 min
Total Time:1 hr 5 min
Makes:6 servings

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.

Candy Crunch Pudding Pie

Prep Time:20 min
Total Time:20 min
Makes:8 servings

2 cups cold milk

2 pkg. (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
2 milk chocolate English toffee candy bars (1.4 oz. each), chopped, divided
1 OREO Pie Crust (6 oz.)
1 square BAKER'S Semi-Sweet Baking Chocolate, melted

BEAT milk and dry pudding mixes with whisk 2 min. or until well blended. Gently stir in half of the whipped topping and all but 3 Tbsp. of the candy.

SPOON into crust.

TOP with remaining whipped topping and candy. Drizzle with chocolate. Serve immediately, or cover and refrigerate until ready to serve. Store leftovers in refrigerator.

Almond Chicken Dijon

I thought this looked yummy and easy to make!!

Prep Time:10 min
Total Time:35 min
Makes:4 servings

4 small boneless skinless chicken breast halves (1 lb.)
2 Tbsp. KRAFT Mayo Light Mayonnaise
2 Tbsp. GREY POUPON Dijon Mustard
1/4 cup PLANTERS Slivered Almonds, coarsely chopped

PREHEAT oven to 375°F. Place chicken in lightly greased 13x9-inch baking dish; set aside.

MIX mayo and mustard until well blended. Spread top side of each chicken breast half with 1 Tbsp. of the mayo mixture; sprinkle evenly with almonds.

BAKE 20 to 25 min. or until chicken is cooked through (165°F).

Chicken Bowtie Pasta Salad

4 Chicken Breasts cooked
1 Cup Cashews
1 cup grapes halfed
1 cup pineapple tidbits
2 celery stalks
2 pkgs. pasta (bowties and corkscrews)
green onions(as much as you like) I put about 5
1 cup mayo
light house cole slaw dressing (in the refrigerated part by the produce)

chop everything up and add cooked pasta and cooked and shredded chicken. Add dressing just before serving. serve on rolls or crossants or by itself!!

From the kitchen of Kristen Harris

What To Do With That Leftover Holiday Ham!

HAM - NOODLE CASSEROLE
4 oz. noodles 1 can cream of chicken soup 1/2 c. milk 1 tsp. minced onion(I used a small shallot grated) 1 c. sour cream 2 c. leftover ham, cubed or 1" slivers 1/2 c. bread crumbs 1 1/2 tbsp. melted butter 1 tsp. Parmesan cheese 1 1/2 qt. greased casserole. Cook noodles. In bowl, blend soup and milk. Add onion and sour cream. In casserole layer half the noodles, then ham, then sauce. Repeat. Toss bread crumbs with butter. Sprinkle on top. Top with cheese. Bake at 350 degrees for 25 minutes. Serves 6.

Magleby's BUTTERMILK SYRUP

From Jackie Williamson. This past weekend we went over to the Williamson's home for breakfast. They served this and it was soooo yummy and just like what we have at Maglebys! yay!

Magleby's Buttermilk Syrup

1 C. melted butter
1 C. buttermilk
2 C. sugar
2 Tbsp. Karo
Bring to full boil then add 2 Tbsp. vanilla & 1 Tbsp. baking soda.
(Will rise when you add soda so use a 5 qrt pan)

Serve over French Toast and top with whipped cream!
Another way to serve this is:
Spread one slice of french toast with Nutella then top it with another slice of french toast. Top that with sliced strawberries and cover strawberries with spray whipped cream.