One Pot Salsa Skillet

1 lb lean ground turkey
½ sweet onion, diced
1 green pepper, diced
1 1-oz package ranch dressing mix
1 cup water
1 15-oz can tomato sauce
1 16-oz jar mild salsa
1 16-oz can black beans
12-oz of rotini pasta
1 cup shredded colby jack cheese


In a large skillet over high heat, brown ground turkey with onion and green pepper.
Add in ranch dressing mix and stir until completely combined.
Stir in water, tomato sauce, salsa, and black beans and bring to a boil.
Add in the rotini and then reduce heat to medium-low. Simmer for 12-15 minutes until your pasta is tender, but not mushy, stirring occasionally.
Remove from heat, and sprinkle with cheese before serving.

(Source: http://www.sixsistersstuff.com/2015/04/one-pot-salsa-skillet.html)

Cranberry Fluff Salad

(Note: The salad may seem a bit runny when you first stir it all together - don't worry - that's why it's important for it to chill for a while (and to make sure your cream is beat to stiff peaks when you add it) before serving. It will set up perfectly and the flavors will have a chance to blend together.

INGREDIENTS

12-ounce package fresh cranberries
1 cup sugar
8-ounce can crushed pineapple, undrained
2 cups mini marshmallows
4 ounces cream cheese, softened
2 cups heavy whipping cream

DIRECTIONS

In a food processor (you can use a blender or by hand, also), pulse until the cranberries are coarsely chopped. I don't like really large pieces so I chop them until they are somewhat finely chopped without turning to complete mush.
Add the sugar and pineapple, pulse once or twice, and pour into a container - cover and refrigerate for at least an hour to let the flavors blend.
Stir in the marshmallows.
In a medium bowl, beat the cream cheese until smooth. Pour in the cream and whip until stiff peaks form. Fold the creamy mixture into the salad.
Cover and refrigerate for four hours or up to overnight. It tastes best, in my opinion, if it has at least 8 hours to hang out before serving.

(Source: http://www.melskitchencafe.com/cranberry-fluff/)

Spinach Artichoke Pasta

6 Tablespoons Butter
4 cloves Garlic, Finely Minced
2 bags Baby Spinach
2 cans Artichoke Hearts, Drained And Halved
3 Tablespoons Flour
3 cups Whole Milk
1/4 teaspoon Cayenne Pepper
Salt And Pepper, to taste
1/2 cup Grated Parmesan Cheese
1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
1/2 cup Low Sodium Chicken Broth (less Or More)
12 ounces, weight Penne, Cooked Until Al Dente
1/2 cup Seasoned Panko Breadcrumbs
Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.

Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.

Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.

Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch. Bake at 400 for 10 minutes to get the bread crumbs a bit crunchy.

(Source: http://thepioneerwoman.com/cooking/spinach-artichoke-pasta/)

Oven Roasted Sweet Potatoes

2 medium sweet potatoes, rinsed and dried
2 tablespoons vegetable oil
2 teaspoons smoked paprika
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon freshly-cracked black pepper
1⁄2 teaspoon cumin
1⁄4 teaspoon cayenne (optional)

Preheat the oven to 450 degrees.

Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.

Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.

Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.

Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.

(Source: http://www.food.com/recipe/oven-roasted-sweet-potato-fries-497715)

Sour Cream Noodle Bake

1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
** oregano, basil, parsley - to taste ** (my personal add)
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar


Preheat the oven to 350 degrees F.

Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt, black pepper, oregano, basil, parsley. Stir, and then simmer while you prepare the other ingredients.

Cook the egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

(Source: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html)

Banana Bundt Cake w/Caramel Glaze

3 cups all-purpose flour
2 tsp baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
4 very ripe banana, mashed
1 cup plain yogurt or 1 cup sour cream (or a combination of the two)


CARAMEL GLAZE:

1/2 cup butter
1/4 cup of brown sugar
1/4 cup of white sugar
1 tsp vanilla extract
1/4 cup heavy cream



Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (

Whisk the flour, baking soda and salt together.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg.

Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.

Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent.

While the cake is baking, make the caramel glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.



(Source: cake: http://www.food.com/recipe/the-best-banana-bundt-cake-dorie-greenspan-434380
caramel glaze: http://allrecipes.com/recipe/213103/banana-pound-cake-with-caramel-glaze/)

Chili

2 pounds Ground Chuck
3 cloves Garlic, Minced
1 can (12-14 Oz. Size) Tomato Sauce
1 can (10 Oz) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Corn Meal
1/2 cup Warm Water

Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.

Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.

Mix corn meal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.

Serve over Fritos, corn chips, or rice, or eat plain! Top with cheese, sour cream, diced onions, or whatever suits your fancy.

(Source: http://thepioneerwoman.com/cooking/frito-chili-pie/)

Buttermilk Cornbread

1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1/2 tsp salt

Preheat oven to 375 degrees. Grease an 8 inch square pan.

Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.

(Source: http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/)

Strawberry Nutella Eclair Cake

INGREDIENTS

Eclair cake
1 cup water
½ cup butter
1 cup flour
1 teaspoon sugar
4 eggs

Bavarian Cream
2 small boxes instant vanilla pudding
4 cups heavy cream
⅓ cup milk

Toppings
2 cups sliced strawberries
¾ cup Nutella


INSTRUCTIONS
Preheat oven to 400 degrees F.

Boil water and butter together in a medium sauce pan. Remove from heat and add the flour and sugar and beat with hand mixer. Add eggs one at a time and beat after each addition.

Spray jellly roll pan with cooking spray and spread mixture evenly over pan.

Bake at 400 degrees F for 25 minutes. Cool completely.

In a medium mixing bowl add pudding, cream and milk and beat until thick. Spread over cooled eclair cake.

Arrange stawberries over bavarian cream.

In a small mirowavable bowl heat Nutella for 25 seconds and spoon into a ziplock bag and snip off the corner and pipe nutella over the strawberries.

Refrigerate for at least 1 hour before serving.

(Source: http://www.chef-in-training.com/2015/07/strawberry-nutella-eclair-cake/)

Whole Wheat Apple Pancakes

Ingredients
1 cup low-fat buttermilk
3/4 cup nonfat milk
2 large eggs
1 tablespoon honey
6 tablespoons pure maple syrup
1 medium apple, diced
3/4 cup all-purpose flour
3/4 cup whole-wheat four
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.

In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.

Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes.

(Source: http://www.foodnetwork.com/recipes/ellie-krieger/whole-wheat-apple-pancakes-recipe.html)

Buttermilk Blueberry Breakfast Cake

Cake for breakfast?! Yes, please!!

INGREDIENTS

½ cup butter, softened
¾ cup sugar
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp salt
2 cups fresh blueberries
½ cup buttermilk
1 Tbsp. sugar, for sprinkling on top

INSTRUCTIONS

Preheat the oven to 350ºF. Cream butter and sugar until light and fluffy.

Add the egg and vanilla and beat until combined.
Toss the blueberries with ¼ cup of flour.

In a separate bowl, whisk together the remaining flour, baking powder and salt.

Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

Grease a 9-inch square baking pan with non-stick spray. Spread batter into pan.

Sprinkle batter with remaining tablespoon of sugar. Bake for 35-45 minutes. Check with a toothpick for doneness. Let cool at least 15 minutes before serving.

(Source: http://www.chef-in-training.com/2012/05/buttermilk-blueberry-breakfast-cake/)

Skillet Meatballs with Lemon Rice

INGREDIENTS

Meatballs:
1 1/2 pounds ground turkey or beef
2 tablespoons milk
1/4 cup bread crumbs (panko or regular)
1 1/2 teaspoons fresh lemon zest
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped fresh parsley
1 tablespoon olive oil

Rice:
1 1/2 cups long grain white rice
2 cloves garlic, finely minced
3/4 teaspoon salt, plus more to taste if needed
3 1/4 cups low-sodium chicken broth
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons fresh lemon zest
1/2 cup freshly grated Parmesan cheese

DIRECTIONS

For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).

Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice - just get them nice and golden.
Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).

Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice, and lemon zest and bring the mixture to a simmer.

Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.

Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.

(Source: http://www.melskitchencafe.com/skillet-turkey-meatballs-with-lemon-rice/)

Rice Pilaf

2 tablespoons butter
1/2 cup orzo pasta
1/2 cup diced onion
2 cloves garlic, minced
1/2 cup uncooked white rice
2 cups chicken broth

Melt the butter in a lidded skillet over medium-low heat. Cook and stir orzo pasta until golden brown. Stir in onion and cook until onion becomes translucent, then add garlic and cook for 1 minute. Mix in the rice and chicken broth. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Remove from heat and let stand for 5 minutes, then fluff with a fork.

(Source: http://allrecipes.com/recipe/sarahs-rice-pilaf/)

Peach and Blueberry Crumbles

For the fruit:
2 pounds firm, ripe peaches (6 to 8 peaches)
2 teaspoons grated lemon zest
2 tablespoons freshly squeezed lemon juice
1/2 cup granulated sugar
1/4 cup all-purpose flour
1 cup fresh blueberries (1/2 pint)

For the crumble:
1 cup all-purpose flour
1/3 cup granulated sugar
1/4 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 pound (1 stick) cold unsalted butter, diced

Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges, and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar, and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon, and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

If you want to make these early, store the unbaked crumbles in the refrigerator and bake before dinner.

(Source: http://www.foodnetwork.com/recipes/ina-garten/peach-and-blueberry-crumbles-recipe.html)

Mexican Shredded Beef Enchiladas

1 (2-3 pound) chuck or sirloin beef roast
2 cups low-sodium beef broth
2 tablespoons apple cider vinegar
1 cup (8 ounces) salsa
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons cornstarch or flour
10 6- or 7-inch flour or corn tortillas
1 cup shredded sharp cheddar cheese
1 1/2 cups shredded Monterrey Jack cheese
Fresh cilantro (optional)

DIRECTIONS

In a 4- or 5-quart slow cooker, add the beef roast. Whisk together the broth, vinegar, salsa, cumin, chili powder, onion powder, garlic powder, salt and pepper. Pour over the roast, cover the slow cooker, and cook on low for 8-10 hours until the beef is tender and shreds easily.
Remove the roast from the slow cooker and place in a large bowl or shallow pan (like a 9X13).

Pour the mixture from the slow cooker into a saucepan and bring to a simmer. In a small bowl, whisk together the cornstarch (or flour) with about 2-3 tablespoons water (a bit more water if using flour). Whisk the slurry into the simmering liquid and cook, stirring constantly, until the mixture is thickened slightly, 4-5 minutes. Add additional salt and pepper to taste, if needed.

Pour about 1/2 cup sauce in with the beef and toss. Spread another 1/2 cup sauce on the bottom of a 9X13-inch pan. Toss the cheddar and Monterrey Jack cheeses together.

Fill each tortilla with some of the beef mixture and a sprinkle of cheese. Roll up and place in the pan. (I can fit about 10 in the pan.)

Pour the remaining sauce over the enchiladas (you may not need to use all the sauce if you feel like it will drown the enchiladas or you may need to reserve some for an additional pan if you made more enchiladas due to a larger roast, etc.).

Top with any remaining cheese and bake at 350 degrees for 20-30 minutes until bubbly and hot. Let the enchiladas rest for 5-10 minutes before serving.

Sprinkle with fresh cilantro, if desired, and serve.

(Source: http://www.melskitchencafe.com/slow-cooker-mexican-shredded-beef-for-enchiladas/)

Speedy Salmon Patties

1/3 cup finely chopped onion
1 egg, beaten
5 saltines, crushed
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained, bones and skin removed
2 teaspoons butter


In a large bowl, combine the first six ingredients. Crumble salmon over mixture and mix well. Shape into six patties.

In a large skillet over medium heat, fry patties in butter for 3-4 minutes on each side or until set and golden brown.


(Source: Taste of Home: http://www.tasteofhome.com/recipes/speedy-salmon-patties)

Slow Cooker Indian Spiced Red Lentils

2 cups red lentils (I found mine at Trader Joes)
10 ounces fresh spinach, chopped
1 15-ounce can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
4 cups chicken or vegetable broth
1 tablespoon curry powder or paste
1 teaspoon mustard seeds
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/8-1/4 teaspoon cayenne pepper
2 teaspoons sugar
1 1/2 teaspoons kosher salt
Juice of 1/2 lemon or lime
Handful of chopped cilantro, plus more for garnish if desired

Instructions: Combine all ingredients except for the lemon (or lime) juice and cilantro in the pot of a slow cooker. Cook on high for 3-4 hours or on low for 6-7 hours (or bring to a boil on the stove top and then simmer, covered, on low for 1 hour). Before serving, add the lemon juice and cilantro. This is delicious served over rice. Weight Watchers says this makes 6 servings, but I’d say it’s closer to 8-10.

Source: Our Best Bites (http://ourbestbites.com/2012/11/slow-cooker-indian-lentils/)

Dutch Baby with Lemon Sugar

Lemon Sugar
2/3 cup sugar
4 teaspoon grated lemon zest

Dutch Baby
6 large eggs at room temperature 30 minutes
1 1/3 cup whole milk at room temperature
1 1/3 cup all-purpose flour
3 Tbls sugar
1 tsp pure vanilla extract
1/2 tsp cinnamon
1/2 tsp grated nutmeg
1/4 tsp salt
1 stick unsalted butter, cut into pieces


Lemon Sugar: Stir together sugar and zest in a small bowl. Set aside.

Preaheat oven to 450°. Put 9x13 pan on middle rack of oven.

Put eggs, milk, flour, sugar, vanilla, cinnamon, nutmeg, and salt in blender and pulse until smooth (batter will be thin).

Add butter to hot pan and melt, swirling to coat. Add batter and immediately return pan to oven. Bake until puffed and golden-brown, 18 to 25 minutes.

Serve immediately, topped with lemon sugar.

(slightly modified... Source: http://www.epicurious.com/recipes/food/views/dutch-baby-with-lemon-sugar-352279)

Double Berry Puffed Pancake

4 large eggs
1 cup whole milk
1 cup Gold Medal® All-Purpose Flour
1/4 cup granulated white sugar
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon salt
2 tablespoons unsalted butter
1/2 cup blueberries
1/2 cup halved raspberries
powdered sugar, syrup and/or freshly whipped cream for topping


Preheat the oven to 400 degrees.

Place 9×13 inch pan in oven while it preheats. Place butter in pan and put in oven to melt. Use a blender or hand mixer to combine the eggs, milk, flour, sugar, lemon zest and salt.

Pour the batter into the skillet, then scatter the berries on top. Put the pan in the oven, and bake until puffed and cooked through, about 20 minutes. Slice and serve, topped with powdered sugar, syrup and/or freshly whipped cream, as desired.

(changed slightly - source: http://www.recipegirl.com/2012/06/18/double-berry-puff-pancake/)

Caramel Apple Crisp

5 large Granny Smith apples - peeled, cored, and thinly sliced
1/2 cup white sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon nutmeg
1 tablespoon lemon juice
1/4 cup water

Crumble:
1 1/2 cups all-purpose flour
1 cup brown sugar
1 cup quick cooking oats
1 cup butter, softened

Caramel Sauce:
1 (14 ounce) package individually wrapped caramels, unwrapped


Preheat oven to 350 F (175 degree C).

In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 9x13 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; set aside.

In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the apples. Spoon crumble mixture evenly over apples.
.

Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).

(Source: http://allrecipes.com/recipe/best-ever-caramel-apple-crisp/; slightly adapted)

Cranberry Cream Cheese Cracker Dip

1 (12oz) package fresh cranberries
1-2 jalapenos without seeds, depending on desired taste. (I used 2 and loved it – it’s not spicy!
½ bunch green onions
¼ – ½ C chopped fresh cilantro (I used 2 entire bunches, the crowd loved it – not too overpowering)
½ C sugar
½ teaspoon cumin
1 Tablespoon lemon juice
2 (8oz) packages cream cheese, softened

Directions:

Finely chop cranberries, jalapenos, green onions, and cilantro. Using a food processor is nice and easy! Mix together. Add sugar, cumin, and lemon juice. Stir and serve immediately, or let it sit in the fridge for a few hours to let the flavors meld. Serve over cream cheese with crackers.

(Source: http://funcheaporfree.com/2014/11/cranberry-cream-cheese-cracker-dip-appetizer-recipe/)

Pumpkin Sheet Cake

2 sticks Salted Butter
2 cups Pumpkin Puree (not Pumpkin Pie Filling!)
2 teaspoons Pumpkin Pie Spice
3/4 cups Boiling Water
2 cups Flour
2 cups Sugar
1/4 teaspoon Salt
1/2 cup Buttermilk
2 whole Eggs
2 teaspoons Baking Soda
2 teaspoons Vanilla Extract
1/2 teaspoon Maple Extract (optional)

FROSTING
8 ounces, weight Cream Cheese, Softened
1 stick Butter, Softened
1 pound Powdered Sugar, Sifted
Dash Of Salt
1 Tablespoon Half-and-half Or Milk (more If Needed For Thinning)

Preparation Instructions
Preheat oven to 350 degrees. Spray a sheet pan with baking spray and set aside.
In a medium saucepan, melt 2 sticks butter. Whisk in pumpkin and pumpkin pie spice until it's totally combined. Whisk in boiling water until mixture is smooth and combined. Set aside.

In a measuring pitcher, combine buttermilk, eggs, baking soda, vanilla, and maple extract. Whisk and set aside.

In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined. Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool.

To make the frosting, mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add half and half and check the consistency. It should be somewhat thick but thin enough to spread in a thin layer.
Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.

(Source: http://thepioneerwoman.com/cooking/2014/11/pumpkin-sheet-cake/)

Rollup Blender Pancakes

1 cup lowfat cottage cheese
6 large eggs
1/2 cup all-purpose or whole wheat flour (about 2 1/2 ounces)
1/4 teaspoon salt
1/4 cup oil (canola, vegetable or coconut oil)
1/4 cup milk
1/2 teaspoon vanilla
2 tablespoons sugar

Combine all the ingredients in a blender and process until smooth.

Heat a 10-inch nonstick skillet over medium heat until a drop of water sizzles on the surface. Lightly spray with nonstick cooking spray. Lift the skillet from the heat and ladle in about 1/4 cup batter, spinning the skillet in a circle to form a somewhat even circle about 6 or 8-inches across (it doesn't have to be perfect).

On the heat, cook the pancake until golden, about a minute, then use a wide, flat spatula to carefully flip the pancake and cook for 30 seconds or so on the other side.

Slide the pancake to a plate and repeat with the remaining batter, spraying with cooking spray every few pancakes or so and making sure the skillet is hot before adding a new scoop of batter (although make sure it isn't so hot that the pancakes burn - adjust the temperature as needed). Stack the pancakes on top of each other as they finish cooking.

Serve with butter, jam, powdered sugar, syrup, fruit and whipped cream - whatever your little heart desires! Spread the filling down the center and roll up to eat.

(Source: http://www.melskitchencafe.com/rollup-blender-pancakes/)

Chocolate Zucchini Bread

2 cups sugar
1 cup canola oil
3 eggs
3 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 cups shredded peeled zucchini

In a large bowl, beat the sugar, oil, eggs and vanilla until well blended. Combine the flour, cocoa, salt, baking soda, cinnamon and baking powder; gradually beat into sugar mixture until blended. Stir in zucchini. Transfer to two 8-in. x 4-in. loaf pans coated with cooking spray.

Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 2 loaves (12 slices each).

(Source: http://www.tasteofhome.com/recipes/chocolate-zucchini-bread)

Banana Nut Muffins

2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, chopped

Preheat oven to 375 degrees F and lightly butter 2 muffin tins.

In a large bowl, combine the flour, baking soda, and salt; set aside. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together like you mean it, for a good 3 minutes. Add the melted butter, eggs, and vanilla and beat well, scraping down the sides of the bowl once or twice. Mix in the dry ingredients just until incorporated. Fold in the nuts and the mashed bananas with a rubber spatula. Spoon the batter into the muffin tins to fill them about halfway. Give them a rap on the counter to get any air bubbles out.

Bake until a toothpick stuck in the muffins comes out clean, 18 to 20 minutes. Let cool for a few minutes before turning the muffins out.

(Source: http://www.foodnetwork.com/recipes/tyler-florence/banana-nut-muffins-recipe.html)

Soft Oatmeal Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups quick cooking oats


In a medium bowl, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 2 inches apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar.

Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

(Source: http://allrecipes.com/recipe/soft-oatmeal-cookies/)

Blueberry Coconut Cake

For the Cake:

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup milk
1/2 cup vegetable or canola oil
1 1/2 cups fresh or frozen blueberries (unthawed)
2 tablespoons flour
1 cup flaked sweetened coconut

For the Sauce:

1/2 cup granulated sugar
4 1/2 teaspoons cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
2 tablespoons fresh lemon juice (from about 1 lemon)


Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch aluminum baking dish and set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. In a medium bowl, whisk together the eggs, milk and oil. Stir the wet ingredients into the dry ingredients with a rubber spatula just until moistened. Toss the fresh or frozen blueberries with the 2 tablespoons flour and fold them in very gently to the batter. Don't overmix or the batter will start take on a blue-ish tinge.

Scrape the batter into the prepared baking dish. Sprinkle the top of the cake with the coconut and bake for 18-25 minutes, until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack.

For the sauce, in a small saucepan, combine the sugar, cornstarch and grated lemon zest. Gradually whisk in the water until blended. Bring the mixture to a boil over medium heat, whisking often, and cook, stirring constantly, for 2 minutes at a boil until the mixture is thickened. Remove the pan from the heat and stir in the butter and lemon juice. The sauce can be used warm or at room temperature.

Cut the cake into squares and drizzle each piece with the lemon sauce. Serve.

(Source: http://www.melskitchencafe.com/blueberry-coconut-cake-with-lemon-sauce/)