Slim Potato Casserole

1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese
Salt and Pepper to taste


Preheat oven to 350 degrees.
Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 55 min.

Recipe found here.

Peanut Butter Cookies

1 egg
1 cup sugar, or 1 1/3 cup sugar replacement (recommended: Splenda)
1 cup peanut butter, creamy or crunchy
1 teaspoon vanilla extract 

Preheat the oven to 350 degrees.  Grease a large baking sheet.
In a mixing bowl, combine the peanut butter, 1 cup equivalent of the Splenda, the egg, and vanilla, and stir well with a spoon.  Roll the dough into balls the size of walnuts.  Place the balls on the prepared baking sheet.  With a fork, dipped in Splenda to prevent sticking, press a crisscross design on each cookie.  Bake for 12 minutes, remove from the oven, and sprinkle the cookies with some of the remaining Splenda. Cool slightly before removing from pan.
Serves 18 cookies.

Recipe found here.

Parmesan Baked Potato Halves

6 small potatoes, scrubbed and cut in half
1/4 cup butter
grated parmesan cheese
garlic powder
other seasonings (to personal preference)

Preheat oven to 400 degrees. Melt butter and pour into a 9x13 inch pan and spread evenly across the bottom. Generously sprinkle parmesan cheese and lightly sprinkle other seasonings all over the butter. Place potato halves face down on the butter and seasonings. Place in preheated oven and bake for 40 to 45 minutes. Cool for 5 minutes before removing from pan. Serve on a plate with a side of sour cream for dipping.

Recipe found here.

Chicken Tortilla Bake

2 10 3/4oz cans of cream of chicken

1 10oz can of dice tomatoes and green chilies 

12 6in corn tortillas

3 cups of cooked chicken

1 cup shredded Mexican cheese blend

Preheat oven to 350 degrees.Combine the 3 cans and mix them up, then set aside

Chop up the tortillas into bite sized pieces.

Layer 1/3 of the tortillas onto the bottom of a 3 quart pan.Place half of the chicken on top of the tortillas.

Then spoon 1/2 the soup mixture on top of the chicken.

Repeat layers and top with the rest of the tortilla strips.

Cover and bake for 40 minutes.

Top with cheese and bake an additional 5 minutes until the cheese melts.


Recipe found here.

Broccoli and White Cheddar Mac & Cheese

3 cups frozen baby broccoli florets
1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter
2 tablespoons flour
1 1/3 cups milk
4 ounces sharp white cheddar cheese, grated
2 ounces pepper jack cheese, grated
salt to taste

Microwave broccoli florets in a large, microwave safe bowl according to package instructions until tender (usually 4-5 minutes). Drain off any water and set aside.

Fill a large pot with water and bring to a boil. Add elbow macaroni. Boil according to directions until al dente. Drain.

Meanwhile, melt butter in a saucepan over medium heat. Add flour and whisk to form a paste (roux). Cook 1-2 minutes to eliminate raw flour taste. Slowly pour in milk, whisking briskly to remove lumps. Continue cooking over medium heat, whisking constantly, until milk mixture thickens. Remove from heat and whisk in shredded cheese. Add salt to taste.

Add drained macaroni back to pot. Pour cheese sauce over macaroni, add broccoli, and stir to combine. Devour.

Recipe found here.

Pork Tenderloin with Pan Sauce

1⁄2 cups olive oil
1⁄3 cup soy sauce
1⁄4 cup red wine vinegar
Juice of 1 lemon
1-2 tbsp Worcestershire sauce
1-2 tbsp fresh parsley, finely chopped
2 tsp dry mustard
Freshly cracked black pepper, to taste
4 cloves garlic, peeled and minced
1 1-lb. pork tenderloin (silver skin removed)

Combine all marinade ingredients and reserve 2-3 Tbsp. Place the pork tenderloin and marinade in a Ziplock bag and let marinate for at least 3-4 hours. 
Preheat oven to 350 degrees. In a hot skillet over medium-high heat, sear each side of tenderloin for 2-3 minutes. Place in the oven and cook for 30-40 minutes or until the meat has reached 160 degrees. Let rest for at least 5 minutes before slicing.

Pan Sauce:
Pan scrapings from pork tenderloin
1/2 cup of chicken broth
2-3 tbsp of pork marinade (thoroughly mixed)
1-2 tsp butter

Meanwhile, place the skillet back on the stove over medium heat. Add the chicken broth and scrape up all the browned pieces from the bottom of the pan. Add the marinade and let it boil down for 2-3 minutes. Add the butter and remove from heat stirring until butter has melted. Pour over the pork tenderloin.

Recipe found here.

Jalapeno Popper Grilled Cheese

2 slices sourdough bread
2 ounces goat cheese, softened

2 slices cooked bacon

1 jalapeno peppers
1 tablespoons apricot preserves

1 tablespoons butter

Set the oven to broil and cook the jalapenos until skins blacken and blister. Remove jalapenos from the oven and transfer immediately into a plastic bag or other sealed container. Seal and let steam until cool enough to handle, about 10-20 minutes. Remove blackened skins.
Spread one of the slices of bread with the goat cheese. Top with roasted jalapeno peppers, then bacon.
Spread the other piece of bread with the apricot preserves, and put on top of the other piece. Butter each side of the sandwich, and toast in saucepan over medium heat until bread is toasted, about 4-5 minutes per side.

Recipe found here.

Pumpkin Chocolate Chip Pudding Cookies

Ingredients:
3/4 cup butter softened
3/4 cup brown sugar
1/4 cup sugar
1 small pkg. pumpkin spice instant pudding mix
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/4 cup flour
1-2 cups semi-sweet chocolate chips

 
Directions:
Cream butter, brown sugar and sugar together in a large bowl.
Add in dry pumpkin spice instant pudding mix and beat until well combined.
Add eggs and vanilla and mix well.
Add flour and baking soda and beat until well combined.
Stir in chocolate chips until evenly distributed.
Roll dough into 1" balls. Place them on a greased baking sheet and bake at 350 degrees F for 8-10 minutes.

Recipe found here.

Pumpkin Bars

Ingredients:

2 cups flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon nutmeg

1 teaspoon salt

1 teaspoon baking soda

4 eggs

1 and 2/3 cups sugar

1 cup oil

1 can (15oz) pumpkin (not pumpkin pie filling)

Directions:

Sift flour, baking powder, cinnamon, nutmeg, salt and soda and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add flour, baking powder, cinnamon, nutmeg, salt and soda, gradually. Mix well.

Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.

Frosting:

1 8oz. package of cream cheese

1/3 cup softened butter

4 cups powdered sugar

2 tsp pure vanilla extract

1 Tbsp milk

Cream together butter and cream cheese until smooth and fluffy.  Add powdered sugar, vanilla and milk.  Mix on high speed until smooth creamy.

Recipe found here.

Crumb Topped Banana Muffins

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 large ripe bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted

Topping
1/3 cup packed brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon, to taste
1 tablespoon cold butter
1/4 cup nuts, chopped (optional)

In a large bowl, mix the flour, baking soda, baking powder, and salt. Mix bananas, sugar, egg and melted butter. Stir into dry mixture just until moistened.
Fill muffin cups 3/4 full. Combine brown sugar, flour, and cinnamon topping ingredients.
Cut in cold butter until crumbly. Sprinkle over muffins. Bake at 375 degrees Fahrenheit for about 20 minutes, until muffins test done. Cool in pan for 10 minutes.
Serves 12.