Soup's On!

It's perfect weather for soup. I always make so much chicken noodle...I decided to switch it up a bit. Both of these recipes are easy, delicious and perfect for a cold winter supper. I recommend a chunk of crusty bread or grilled cheese along side. Enjoy!

Italian Chicken & Vegetable Soup

1 rotisserie chicken, or 3 chicken breasts cut in chunks (cooked)

2 T. olive oil + 1 T. butter

2 stalks celery, chopped

2 carrots, chopped

2 zucchini, chopped

1 small onion, chopped

2 bay leaves

2 cans (14oz.) diced tomatoes with basil, oregano, and garlic

1 carton (32oz.) chicken stock or broth (low sodium)

1 c. rotini pasta

Shredded parmesan for garnish, optional

Heat olive oil and butter in large soup pot. Add celery, carrots, zucchini, onion, bay leaves, salt & pepper and saute until they start to get tender. Add in tomatoes and chicken stock. Bring to a boil and simmer for about 30 minutes. Add cooked rotisserie chicken or chicken breast chunks and pasta and continue to boil, uncovered, for about 15 minutes. Discard bay leave and serve with shredded parmesan on top.

Beef Barley Soup

2 T. olive oil + 1 T. butter

2 lb. beef stew meat

1 small onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 large potato, peeled & chopped

1 small can corn, drained (about 1/2 cup)

1 can diced tomatoes, drained slightly

2 (32oz.) containers beef broth or stock (low sodium)

1 c. barley

Heat olive oil and butter in large soup pot on medium-high heat. Brown stew meat and season with salt & pepper. Remove meat from pan and set aside. Add a little more olive oil if needed and add the onion, carrots, celery, and potato to the pot. Saute until just getting tender. Add minced garlic, corn, and tomatoes and saute. Add beef stock to pot and bring to a boil. Add in beef stew meat, cover, and cook for a couple hours on low until meat is very tender. You could do this in the crock pot as well. During the last hour of cooking, add the barley and cook until everything is very tender. Broth should thicken a bit because of the potato and barley. Delicious!

Chocolate Peanut Butter Snack

The kids are home from school and they will LOVE helping you make this... and eating it!

2 boxes mini Ritz peanut butter sandwiches

1 lb. chocolate bark (in baking isle by chocolate chips)

Melt chocolate in double boiler, or in a glass bowl over simmering water. Take off heat and start taking those peanut butter Ritz for a swim in the chocolate. Put on wax paper or parchement paper to cool. Store in an airtight container.

A Cup of Holiday Cheer

This homeade egg nog is perfect for all your upcoming holiday parties. Even people that don't normally like egg nog love it. Way better than the stuff you buy at the store!

Egg Nog

6 eggs, separated

3/4 c. sugar

1 pint heavy cream

1/2 gallon milk (I use 2%)

1/3 c. Southern Comfort (more or less)

1/3 c. Captain Morgan (more or less)

1 T. vanilla

Pinch of nutmeg & cinnamon

In a bowl, beat the egg yolks with 1/2 c. of sugar until thick. In another bowl, with mixer, beat the egg whites with 1/4 c. sugar until thick (almost like meringue). In third bowl whisk the cream until thick. Add the cream to the yolks and whisk in the egg whites until well incorporated. Whisk in the milk, alcohol (more or less to taste), vanilla, cinnamon & nutmeg. Chill in freezer before serving. Makes about 1 gallon.

Peppermint Brownies

This recipe combines my two favorites - chocolate and mint! This is a great holiday dessert to bring to parties. I cut mine with a round biscuit cutter, but you could use another cookie cutter or just cut in squares.

Peppermint Brownies
1 pkg. fudge brownie mix + 1/2 c. chocolate chips
Make according to package directions (adding chocolate chips) in 9x13 pan. Cool.
Filling:
1/4 c. butter, softened
2 1/2 c. powdered sugar
1/2 t. peppermint extract
1 T. water, or more
Combine ingredients until creamy. Spread over brownie layer.
Topping:
1/2 c. butter
1 1/2 c. chocolate chips
1/2 t. peppermint extract
Melt butter and chocolate chips in small saucepan over low. Take off heat when smooth and melted and add peppermint extract. Let cool 30 minutes and pour over filling. Crush peppermint candies or candy canes and sprinkle over top. Refrigerate until set. Let set on counter to take the chill off before cutting.

Brown Butter Glazed Oatmeal Cookies

All the spices and the glaze in these cookies make it perfect for the holidays. One of my favorites!
1/2 c. butter, softened
1/2 c. shortening
1 1/2 c. packed light brown sugar
2 eggs
1/2 c. buttermilk
1 3/4 c. flour
1 t. baking soda
1 t. baking powder
1 t. salt (if using unsalted butter)
1 t. ground ginger
1 t. ground nutmeg
1 t. cinnamon
1/4 t. ground cloves
1/2 t. allspice
2 1/2 c. quick-cooking oatmeal
1 c. raisins
1 c. walnuts, chopped (optional)
1 t. vanilla
Brown Butter Icing:
1/2 c. butter, softened
3 c. powdered sugar
1 t. vanilla
3-4 t. water
Preheat oven to 350. Spray cookie sheets or line with silicone mat or parchment. Cream together butter, shortening, and sugar until fluffy - about 2 minutes. Add eggs and mix well. Add buttermilk. Sift together flour, baking soda, baking powder, salt, ginger, nutmeg, cinnamon, cloves, and allspice; stir into creamed mixture until combined. Fold in oatmeal, raisins, walnuts, and vanilla until well mixed. Drop by rounded teaspoons onto cookie sheet and bake 12-15 minutes. Cool on cookie racks and drizzle with brown butter icing.
Icing: in small saucepan melt butter and heat until it starts to turn golden and smell nutty. Remove from heat and pour into a bowl with powdered sugar and vanilla. Whisk and add enough water to make a drizzling consistancy. Drizzle over cookies and enjoy!

Pot Pie!

One of my favorite comfort foods is pot pie. I've made this a million times, and it's so easy & delicious. I'm pretty sure your family will love it - perfect for a cold winter night! Switch it up how you like it, and double the recipe and freeze one.

Chicken Pot Pie

2 pie crusts (Pillsbury works well)

2-3 chicken breasts, cut in chunks (or rotisserie chicken, or leftover turkey)

1 pkg. frozen veggies, thawed (your preference)

2 cans chicken gravy

Take pie crusts out of the fridge to take the chill off (they're easier to unroll).

Saute chicken in olive oil until cooked through; season with salt & pepper. Add veggies and saute a couple minutes until veggies start to soften. Add gravy and combine.

Spray pie plate with non-stick cooking spray and unroll first pie crust in pan. Pour filling in and top with second crust*. Seal crust edges together and cut slits in the top to vent. Bake at 350 for 45 minutes to 1 hour, until golden.

*You can also use leftover mashed potatoes on top instead of another pie crust...equally delicious.

Pumpkin Bars

A classic crowd-pleaser. Happy Thanksgiving!

Pumpkin Bars with Cream Cheese Icing

Bars:

4 eggs

1 2/3 c. sugar

1 c. oil (vegetable or canola)

15-oz. can of pure pumpkin

2 c. sifted flour

2 t. baking powder

2 t. cinnamon

1/2 t. salt

1 t. baking soda

Icing:

8-oz. pkg. cream cheese, softened

1/2 c. butter, softened

3 c. powdered sugar
1 t. vanilla

1 T. half & half or milk

Preheat oven to 350.

With mixer, beat eggs, sugar, oil, and pumpkin until well blended. Sift together flour, baking powder, cinnamon, salt, and baking soda. Add dry ingredients to wet and combine until batter is smooth. Spread into a large greased cookie sheet (with sides). Bake for 25 minutes, until done.

Icing: Combine cream cheese and butter until smooth. Add powdered sugar and mix on low until well combined. Add vanilla and cream and mix until creamy. Frost cooled bars.

*I usually cut into bars, THEN frost so all you have to do is lift them out with a spatula. You could also use a small cookie cutter in the shape of a circle, pumpkin or turkey!

Elephant Ear Cheesecake

Whoever came up with this concept of combining the taste of elephant ears and cheesecake deserves a big KISS! Enjoy this one! (Thank you for the recipe, Melissa)

Elephant Ear Cheesecake

2 canisters of crescent rolls
2 8oz. cream cheese, softened

1 c. sugar + 1/3 c. (divided)

1 t. vanilla

1 egg

6 T. butter, melted

1 1/2 t. cinnamon

Preheat oven to 350 degrees. Spray 9x13 baking pan. Unroll one can of crescent rolls (some stores carry crescent rolls "for recipes" that aren't perforated and is one big sheet...it's easier), and press into bottom of pan to cover.

In bowl, mix cream cheese, 1 c. sugar, egg, and vanilla until smooth. Spread over crust. Unroll 2nd crescent rolls on top carefully. Pour butter on top and spread it evenly. Mix 1/3 c. sugar with cinnamon and sprinkle on top. Bake for 30 minutes until brown and a bit crisp on top.

*Good warm, or cold out of the refrigerator!

Creamy Chicken 'n Veggies

I've been trying some swap-outs for healthier meals that even Kevin likes! Here's a GREAT recipe I got from "Hungry Girl", with a few adjustments. Feel free to play with this recipe and add whatever veggies you like - mushrooms, broccoli, green beans, etc. The original recipe calls for cauliflower florets (I served that on the side, but will try it next time mixed in). Serve this with mashed potatoes and a salad, or a fresh vegetable and warm bread. Enjoy!

Mom-Style Creamy Chicken 'n Veggies

1 can Healthy Request cream of chicken soup

1/2 c. low fat sour cream

1 large carrot, chopped

2 stalks celery, chopped

1/2 onion, chopped

3-4 boneless skinless chicken breasts, cut in large chunks
Salt & pepper to taste

Preheat oven to 375 degrees.

In large bowl, mix soup, sour cream, and veggies. Stir to coat; set aside.

Lay a large piece of heavy-duty foil on a baking sheet. Spray with non-stick cooking spray. Lay chicken on foil and sprinkle with salt & pepper. Top with the creamy veggie mixture. Place another piece of foil over top and seal the edges all around.

Bake for about 1 hour and 15 minutes, or until chicken is done. Be careful when opening foil packet!

Serves: 4

Smart Cookie

If you're like me, you're always trying to sneak some extra nutrition in your family, your kid's lunchbox, or in my case - my husband! I was skeptical of this recipe tasting like cardboard, but was pleasantly surprised. Warm chocolate chip cookies and milk is something I crave, and if you're looking for an alternative recipe you can feel good about I highly recommend it. Give them a try, and don't tell your family they're good for them!

Note: You could also try 3/4 c. regular flour + 3/4 c. whole wheat flour for less of a difference in taste.

Smart Chocolate Chip Cookies

1 1/2 c. whole wheat flour

1 t. baking soda

1/2 t. cinnamon

1/2 t. salt

1/2 c. canola oil

2/3 c. sugar

2/3 c. brown sugar

2 egg whites

1 1/2 t. vanilla

1/2 c. oatmeal

3/4 c. semi-sweet chocolate chips

NO mixer needed! Combine flour, baking soda, cinnamon, and salt in small bowl. Whisk together oil and sugars in large bowl. Whisk in egg whites and vanilla until smooth. Stir in dry ingredients until blended. Fold in oats and chocolate chips. Cover and chill dough at least 15 min.

Heat oven to 375. Roll dough into 16 balls using a little pressure to shape. Place on parchment-lined cookie sheets. Press dough down with fingers slightly to flatten. Bake 7-10 minutes.

Makes: 16 large cookies

218 calories, 3 g. protien, 2 g. fiber, 10 g. fat, 2 g. sat. fat, 0 mg cholesterol

Peanut Blossom Cookies

I usually make these around the holidays...I don't know why! They're so easy and delicious. Try making them with different flavored kisses - I use caramel filled. Also, if you are transporting them, stick the kiss in upside-down so the tops don't get smashed.

Peanut Blossoms

1 bag Hershey kisses w/caramel, unwrapped

1/2 c. shortening

3/4 c. creamy peanut butter

1/3 c. sugar

1/3 c. brown sugar

1 egg + 2 T. milk

1 t. vanilla

1 1/2 c. flour

1 t. baking soda

1/2 t. salt

sugar, for rolling

Beat shortening and peanut butter in large bowl until smooth. Add sugars and beat until fluffy. Add egg + milk and vanilla. Stir flour, baking soda, and salt in small bowl and gradually beat into peanut butter mixture. Shape dough into 1-inch balls. Roll in sugar and place on ungreased cookie sheets. Bake at 375 for 8-10 minutes. Take out of the oven and immediately press caramel kiss in center of each cookie. Cool on wire rack. (Makes about 36 cookies)

Stuffed Pork Chops

I have to give props to my girl, Giada, for this recipe. The flavors of this pork chop with the filling is amazing, and it's healthy! I'm sure you could use chicken breasts too, but I highly recommend the pork...it's the "other white meat" ;-)

Pork Chops Stuffed with Sun-Dried Tomatoes, Cheese and Spinach

1 T. olive oil, plus 1 T.

2 cloves garlic, minced

6 sun-dried tomatoes, diced

1 (10-oz.) frozen spinach, thawed and drained well

salt & pepper

1/4 t. dried thyme

1/4 c. (2 oz.) goat cheese

1/3 c. reduced-fat cream cheese

4 center-cut boneless pork chops

1 1/2 c. chicken broth

1/2 lemon, zested

2 T. lemon juice

2 t. dijon mustard

Warm 1 T. olive oil in saute pan over medium heat. Add garlic and cook about 1 min. Add sun-dried tomatoes, spinach, salt & pepper, and thyme. Cook until combined, about 2 more minutes. Transfer mixture to a bowl, and add the goat cheese and cream cheese. Stir to combine and set aside.

Using a sharp knive, cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach mixture. Season the outside of the chop with salt & pepper.

Warm other 1 T. olive oil in saute pan over medium-high heat. When hot, add pork chops and cook until golden, 4-5 minutes per side (depending on how thick they are). Transfer to a plate and cover with foil. Add chicken broth to pan to pick up the drippings, lemon zest, lemon juice, and mustard. Whisk until combined and reduce to make a light sauce. Pour over stuffed chops before serving.

Chicken 'N Dumplings

I got this recipe from one of my nurses...it's fantastic comfort food! Feel free to substitute low sodium chicken stock and "healthy request" Campbell's cream of chicken soup for a very healthy meal. This makes a crockpot full for those that love to freeze meals, or for leftovers the next day .

Chicken & Dumplings

6 boneless skinless chicken breasts, cut into chunks

4 large carrots, peeled and chopped

2 stalks of celery, chopped

1 onion, chopped

2 cans cream of chicken soup

1 48oz. box of chicken stock

1 tube Grands biscuits, cut into chunks

Put chopped carrots, celery, and onions in the bottom of your crockpot. Put chicken chunks on top of the veggies. Pour soup and chicken stock over everything, and cook for 8 hours on low or 4 hours on high. For the last 30-45 minutes, set the crockpot to high and add the biscuit chunks. Stir dumplings around and serve in bowls.

Pepper Steak

This is a great, fast & easy recipe! I like to eat this over brown rice, but Kevin likes it over noodles...equally delicious. Use whatever steak you have, or leftover roast cut in chunks is great too. Use whatever color peppers you want as well.

Pepper Steak

Extra virgin olive oil

2 lb. steak, sliced very thin

1 green pepper, sliced

1 red pepper, sliced

1 yellow or orange pepper, sliced

1 small onion, sliced thin

1 clove garlic, minced

2 c. beef stock (mix 1/4 c. of this stock with the cornstarch)

2 T. soy sauce

2 T. cornstarch

Prepared rice or noodles

Green onions, chopped (if desired for garnish)

Heat extra virgin olive oil on high in a large skillet. Add steak strips and cook for a couple minutes until just brown; put in a bowl and set aside. Add a little more olive oil to the pan and saute peppers and onions until they start to soften. Add garlic and saute 1 minute longer (so garlic doesn't burn). Add beef stock, cornstarch mixed with 1/4 c. of the beef stock, and soy sauce. Bring to a boil and the sauce will start to thicken. If you want a thicker sauce, mix another tablespoon of cornstarch with COLD water and add to the pan. Add beef back to the pan and simmer on low 10-15 minutes until thick and veggies are soft, but yet still crisp. Garnish with chopped green onions (optional).

Lemon Blossoms

These are my favorite Paula Dean recipe ever - you can't just eat one! These are great to bring to a party because they can just sit out...don't plan on bringing any home because they always disappear. I've given the recipe to many people, so here are a couple tips to these turning out: spray your mini muffin tin VERY well so they come out easy, and don't fill too full or the tops will spread out and they will be difficult to get out of the pan.

Lemon Blossoms

1 yellow cake mix

1 small box lemon instant pudding

4 eggs

3/4 c. oil

Glaze:

4 c. powdered sugar

1 lemon, juice and zest (no substitutes!)

3 T. oil

4 T. water

Preheat oven to 350. Spray mini muffin tin with cooking spray well. Combine cake mix, pudding mix, eggs, and oil and blend with mixer on medium speed for about 2 minutes. Fill mini muffin tins about half full of batter - you should get 48 per batch. Bake 12 minutes. Transfer to a cooling rack with wax paper underneath. Dip in glaze while warm and let set on cooling rack.

To make glaze, whisk together powdered sugar, lemon juice, zest, oil, and water. Add a little water if necessary to make a thinner glaze consistancy.

Sausage with Bacon, Apples and 'Kraut

This is a great Fall recipe...the flavors are delicious together and very mild. I promise your family will love it - try it!

Sausage with Bacon, Apples and 'Kraut

1/2 beer

1/2 c. chicken stock

4 cooked sausage or bratwurst

3 slices bacon, chopped and cooked until crispy

1 onion, sliced

8 oz. sauerkraut, drained

1 carrot, shredded
1 granny smith apple, sliced thin

In saucepan, simmer beer and chicken stock. Add sausage for 10 minutes. Reserve on a plate and pour liquid in a bowl for later. In same pan, add bacon and cook until crisp; drain on a paper towel. In same pan, saute the onions, carrots and apples until they start to soften. Add reserved liquid and bring to a boil until it reduces a bit. Add sauerkraut, bacon, and sausage and cook, covered, until heated through.

Apple Coffee Cake

It's almost Fall, and almost apple season! I got my first load of Michigan apples this weekend and made this for Sunday coffee. Delicious and best when served warm. Inspiration from Emeril - you rock! More apple recipes to come...

Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze

1 stick butter, room temperature

1 1/2 c. light brown sugar

2 eggs

2 c. flour

1 t. baking soda

1 t. cinnamon

1/2 t. salt

1 c. sour cream

1 t. vanilla (the real stuff please)

2 c. peeled, cored and chopped apples

Crumble Topping:

1/2 c. light brown sugar

1/2 c. flour

1/2 t. cinnamon
4 T. butter, softened

Brown Sugar Glaze:

1/2 c. light brown sugar

1/2 t. vanilla

2 T. water

Preheat oven to 350.

Cream 1 stick of butter and 1 1/2 c. brown sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. In seperate bowl, sift together flour, baking soda, cinnamon and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into a greased or sprayed 9x13.

To make topping - combine sugar, flour, cinnamon, and butter. Mix until crumbly and sprinkle over the cake. Bake 35-40 minutes until golden brown. Let cool 10 minutes.

To make glaze - combine brown sugar, vanilla and water until smooth. Drizzle over warm cake and let harden slightly before serving.

Chicken Cordon Bleu

You won't be disappointed in this one! I recommend it as follows, but you can substitute a good quality ham for the prosciutto and your favorite cheese for the gruyere if you like. Inspiration from Tyler Florence...one of my favorites!

Chicken Cordon Bleu

4 chicken breasts, pounded to 1/4"

4 thin slices of prosciutto

1/2 lb. gruyere, grated

1/4 c. flour

1 c. panko bread crumbs

1 sprig fresh thyme, leaves only - chopped

1 clove garlic, minced

2 T. butter, melted

2 eggs

Preheat oven to 350. Lay chicken breasts between two pieces of plastic wrap, or put in a large plastic bag. Gently pound the chicken to about 1/4" thickness - try not to tear it. Lay prosciutto over chicken and small handful of cheese. Tuck in the sides of the chicken breasts and roll up tight. Wrap each roll in a piece of plastic wrap and refrigerate for an hour.

Set out 3 bowls: one with the flour (season with salt & pepper), one with the panko, thyme, garlic, salt, pepper, and melted butter, and the last bowl with the eggs (beaten) seasoned with salt & pepper. Lightly dust the chicken rolls with flour, dip in eggs, and coat with bread crumb mixture. Lightly spray a cookie sheet and place chicken rolls on it. Bake for 25-30 minutes until lightly brown and cooked through.

Scotcharoos

Scotcharoos

1 c. sugar

1 c. white corn syrup

4 T. butter

1 1/2 c. creamy peanut butter

1 c. chocolate chips

1 1/2 c. butterscotch chips

7 c. Special K cereal

Combine sugar, corn syrup, and butter in medium saucepan until hot and well combined. Take off heat and stir in peanut butter. Pour over Special K and mix gently until well coated. Pat into a 9x13 pan. Melt chocolate chips and butterscotch chips together in microwave 1 minute at a time, stirring often. Spread over cereal mixture and cool. Cut into bars and enjoy!

Berry Patch Pie

This recipe came from "Healthy Cooking" magazine from Taste of Home. Yes, it has a little crust and sugar in it, but overall - it's loaded with vitamins with all the berries. I was surprised at how delicious this was, and how easy it was to make. It's the perfect summer pie...also great with a scoop of vanilla ice cream!

Berry Patch Pie

3/4 c. sugar

1/4 c. cornstarch

2 c. halved fresh strawberries (1 lb. pkg)

1 1/2 c. raspberries (I used 1 container, pint)

1 c. blackberries (I used 1 container, pint)

1 c. blueberries

1 T. lemon juice

Pastry for single pie crust (9")

Unroll pastry in pie plate, or use frozen pie shell. Line pastry with double thickness of aluminum foil. Bake at 450 for 8 minutes; remove foil and bake 5-7 minutes longer until golden. Cool.

In large saucepan, combine sugar and cornstarch. Stir in berries and lemon juice. Cook, stirring occasionally over medium heat until it just begins to boil. Pour into cooled pie crust and cool completely. Refrigerate to set.

Nutrition Facts: 1 piece (1/8th of the pie) equals 250 calories, 7 g fat (3 saturated), 5 mg cholesterol, 101 mg sodium, 46 g carbohydrate, 4 g fiber, 2 g protein

Grilled Chicken Mexican Salad

There's TONS of flavor in this salad, and it's great for summer. Tweek it how you like it!

Grilled Chicken Mexican Salad

2 boneless skinless chicken breasts, pounded to 1/2" thick

1 t. chili powder

1 t. ground cumin

1/2 t. salt

1/4 t. black pepper

1 tomato, diced

1 green onion, diced

1 head of romaine, shredded

1/2 avacado, pitted, peeled, and diced

1/2 c. black beans, drained and rinsed

2 ears of corn on the cob, cooked in boiling water or grilled, and removed from ear

1 c. shredded cheddar cheese

Cilantro Cream Dressing

1 c. sour cream

1/4-1/2 c. milk

1 T. minced fresh cilantro

1/2 lime, juiced

1/4 t. salt

1/4 t. ground cumin

1/4 t. sugar
Mix all dressing ingredients together, and taste to adjust seasoning to your liking. Keep in refrigerator until ready to serve. (Or you can use your favorite taco salad dressing)

Preheat grill. Season chicken with chili powder, cumin, salt, and pepper. Grill 5-6 minutes per side, and cut into chunks.
On serving platter, arrange lettuce, chicken, tomato, onion, avacado, black beans, corn, and cheese. Serve with Cilantro dressing and tortilla chips.

Salmon

Salmon isn't something we eat every week at our house, but we really enjoy it when I do make it! This recipe is a spin off Giada's. It's super easy, and absolutely delicious.

Salmon with Puff Pastry

4 pieces of purchased puff pastry (thaw in fridge overnight, and cut puff pastry sheet in 4 pieces - slightly larger than your salmon fillets)
4 salmon fillets

1/4 c. purchased pesto

2 tomatoes, sliced

Preheat oven to 400. Place puff pastry pieces on cookie sheet and bake about 10 minutes. Drizzle olive oil over salmon fillets, and sprinkle with salt and pepper. Grill about 5 minutes per side, and remove fillet from skin if needed before serving.

To serve, place each piece of puff pastry on a plate. Top with about 1 tablespoon of pesto, 2 tomato slices, and top with salmon.

Variation: My husband isn't a huge fan of pesto, so you can also brush the tops of the puff pastry with garlic butter right out of the oven, top with the tomato slices and salmon...equally delicious!

Strawberry Pie

Fresh Strawberry Pie...summer on a dessert plate! Now is the time for fresh local strawberries, so get them before they're gone!

Fresh Strawberry Pie

2 quarts of fresh strawberries, washed, hulled and halved

Crust:

1 stick butter

1 c. + 3 T. flour

3 T. powdered sugar

Glaze:

1 c. water

1 c. sugar

2 T. light corn syrup

3 T. corn starch

3 T. strawberry jello

To make the crust: melt butter in a medium saucepan. Add flour and powdered sugar and stir until it is all incorporated and remove from heat. Spray pie plate lightly with non-stick spray, and press crust in pie plate and up sides. Bake at 350 for about 25 minutes, until golden brown. Let cool.

To make the glaze: put water, sugar, corn syrup and corn starch in a medium saucepan over medium-high heat. Stir until everything is incorporated and begins to melt together. Bring to a boil - sauce will go from cloudy white to more of a clear gel once it starts boiling. Remove from heat and stir in strawberry jello. Set aside to cool, about 1 hour.
To assemble: fill pie crust with fresh strawberries. Pour glaze over strawberries. Refrigerate until set, at least 2 hours. Top with fresh whipped cream or cool whip when serving.

Buffalo Chicken Sandwich

Who doesn't love buffalo chicken? You can serve these sandwiches with a side of carrot and celery sticks or oven fries, and call it a night! These are much healthier than the restaurant fried version, and I believe just as tasty. Substitute wheat rolls for white to bump up the nutritional value even more, and you can use low fat ranch or blue cheese dressing to save some calories too. Either way... they're fast and delicious sandwiches, and pretty healthy to boot!

Buffalo Chicken Sandwiches

4 boneless skinless chicken breasts, pounded thin to about 1/2"
4 good quality rolls

1 c. "Sweet Baby Rays" Buffalo sauce & marinade

4 slices mozarella or pepper jack cheese

Lettuce, tomato, onion, ranch or blue cheese dressing

Pound out chicken breasts with a mallet or heavy pan between 2 pieces of plastic wrap, or in a plastic storage bag - be careful not to pound too much and rip the chicken. You don't have to do this step, but I find it's much easier to eat if the chicken fillet is thinner.

Preheat your grill or grill pan. Put chicken in a bowl with about 1/2 of the buffalo sauce and let set to marinade until your grill is hot. Grill about 5 minutes per side. (It grills up quicker when the chicken breasts are thinner, so grill longer if you don't pound out your chicken). Top each chicken breast with a slice of cheese. While cheese is melting, split your rolls and throw on the grill for a couple minutes just to toast. Put chicken on toasted buns and top with more buffalo sauce to taste...depends how hot you like it! Top with your choice of condiments: lettuce, tomato slices, onion, ranch or blue cheese dressing.

S'mores Bars

I love s'mores. The simple combination of chocolate, graham cracker, and melty marshmallow is one of my favorites! I've been known to put graham cracker squares with a marshmallow and chocolate chips under the broiler just to have one (which works great by the way). Here's a recipe I found in a Paula Deen magazine. It's so simple and so delicious!

S'mores Bars

1/2 c. butter, softened
3/4 c. sugar

1 egg

1 t. vanilla

1 1/3 c. flour

3/4 c. graham cracker crumbs

1 t. baking poweder

1/4 t. salt

4 Hershey's bars

1 c. marshmallow fluff

Preheat oven to 350. Spray 8-inch square pan with nonstick cooking spray.

In large bowl, beat butter and sugar until creamy. Add egg and vanilla; beat until combined.

In small bowl, combine flour, graham cracker crumbs, baking powder, and salt. Add to butter mixture, and beat until combined. Press half the dough in pan evenly. Place chocolate bars on top of dough, breaking apart as needed to create an even layer of chocolate. Spread marshmallow fluff evenly over chocolate. Spread remaining dough over top, evening out with your fingers. Bake for 30 minutes and cut into squares. Best when warm!

Strawberry Rhubarb Pie

This pie recipe comes from my Grandma Kostelyk. It's one of my familie's favorites. A perfect mix of sweet and tart, and with a scoop of vanilla ice cream - you can't go wrong. Rhubarb isn't always in season, but you can get it now. So be sure to try this recipe before it's gone for the season!

Strawberry Rhubarb Pie

Crust:
2 c. flour
2/3 c. shortening
2 T. sugar
1 t. salt
4-5 T. ice cold water
Filling:
1 1/2 c. rhubarb, cut in 1/2" chunks
1 1/2 c. strawberries, sliced
1 c. sugar
1/3 c. flour
1/4 c. butter
In a large bowl, combine strawberries, rhubarb, sugar and flour for the filling. Set aside.
For crust, mix shortening, flour, sugar and salt. Mix until crumbly, then add cold water until it is a sticky consistancy. Divide into two balls. Roll each ball out on a well-floured surface. Place one pie shell in the bottom of a 9-inch pie plate. Fill with fruit filling, and dot the top with chunks of butter. Place other crust on top and seal the edges. At this point I like to sprinkle about a tablespoon of sugar over the crust on top (optional). Place foil around the edges of the pie so the crust doesn't burn. Bake at 425 for 40-50 minutes, removing the foil for the last 15 minutes of baking for a golden brown crust.

Ribs!

Love Ribs! How many people actually make them? They can be easy, and I have a great recipe. The inspiration came from Alton Brown on the Food Network, with a couple changes. If you have no time at all, ribs are great in the crockpot on low all day, then crisp them up on the grill and baste with BBQ sauce. This recipe is much more flavorful, and the braising really brings out wonderful flavor! I learned that dry rubs are to be "patted" on the meat, NOT rubbed in. So keep that in mind when seasoning. Give them a try...you won't be disappointed.

Baby Back Ribs

2 slabs baby back pork ribs (remove skin off back bones, or ask the butcher to do it for you)

salt & pepper

1 c. orange juice

1/3 c. ketchup

1/3 c. dark brown sugar

1 T. worcestershire sauce

1 t. ground cumin

1/2 t. cayenne pepper

Sweet Baby Rays BBQ sauce (or your favorite, I recommend this one)

Rub:

1 1/4 c. dark brown sugar

1/2 c. chili powder

1/4 c. garlic powder

1 T. ground thyme

1 T. cayenne pepper

1 T. allspice

Place rub ingredients in container and shake. (You can save leftover seasoning in a container for up to 3 months).

Season ribs with salt & pepper, and pat (don't rub) each rack with 3 tablespoons of the rub.

Wrap each slab, meat side down, in aluminum foil to create a little pouch - keep one end loose so you can open easily later. Refrigerate overnight, or about 8 hours. Pour 1/2 c. of orange juice in each pouch, seal ends, and bake on a sheet pan in a 260-degree oven for about 2 1/2 hours.

Open end of pouch and pour out the cooking liquid from the rib pouches in a large measuring cup. You may want to drain the fat off the top of the liquid. Put in a medium saucepan with brown sugar, ketchup, worcestershire, cumin, and cayenne, and bring to a boil, reducing by about half to a glaze consistency.

Cut rib slabs in about 4, place on a hot grill, and baste with the glaze first, then Sweet Baby Rays BBQ sauce. Only grill for about 5-10 minutes to get them crispy. Grab some napkins and enjoy!