Mini Meatloaf Muffins

 

Ingredients:

1 lb. ground beef

½ c. Italian breadcrumbs

½ c. grated Parmesan cheese

⅓ c. milk

¼ c. ketchup

¼ c. onion, finely chopped

¼ c. bell pepper, finely chopped

1 t. garlic powder

1 t. dried oregano

½ t. salt

¼ t. black pepper

1 large egg

Topping:

¼ c. ketchup

2 T. brown sugar

1 t. mustard

½ t. Worcestershire sauce

Directions:

1. Preheat the oven to 375°F. 
2. Grease a muffin pan or line it with muffin liners.
3. In a large bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, milk, ¼ cup ketchup, chopped onion, chopped bell pepper, garlic powder, dried oregano, salt, black pepper, and egg. 
4. Mix well until all ingredients are incorporated.
5. Divide the meat mixture evenly among the muffin cups, pressing gently to pack the mixture.
6. In a small bowl, whisk together the remaining ¼ cup ketchup, brown sugar, mustard and Worcestershire sauce for the topping.
7. Spoon a small amount of the topping mixture onto each meatloaf muffin.
8. Bake in the preheated oven for about 20-25 minutes, or until the meatloaf muffins are cooked through and the internal temperature reaches 160°F.
9. Remove from the oven and let them cool for a few minutes before serving.

Bang Bang Shrimp Pasta

 

Ingredients:
Sauce

½ C. mayo

½ C. sweet chili sauce

1 lime juice

1½ t. sriracha sauce

Pasta and Shrimp

8 oz. spaghetti noodles, cooked according to package directions and drained

12 oz. medium shrimp, peeled and deveined

1½ T. olive oil

1 T. fresh garlic, minced

2 t. smoked paprika

½ t. kosher salt

½ t. fresh cracked black pepper

⅛ t. red pepper flakes

fresh chopped parsley or fresh chopped cilantro (optional garnish)

Directions:

Sauce

1. In a small mixing bowl, whisk together the mayo, sweet chili sauce, lime juice, and sriracha sauce until it is smooth. 
2. Set aside

Pasta and Shrimp

1. Using a medium-sized mixing bowl, toss together the shrimp, ½ tablespoon olive oil, fresh minced garlic, paprika, kosher salt, black pepper, and red pepper flakes.
2. In a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
3. Add in the coated shrimp, constantly stirring to ensure the garlic does not burn and the shrimp cooks evenly, about 8 to 10 minutes. 
4. Turn off the stovetop.
5. Leaving the skillet on the stovetop, add the cooked spaghetti and sauce on top of the cooked shrimp. Toss to completely coat the noodles and the shrimp.
6. Garnish with either the fresh chopped parsley or fresh chopped cilantro. 

Serve while hot.

Baked Salmon

 

Ingredients:

1½ to 2 lb. salmon filet

salt

pepper

olive oil

Directions:

1. Heat oven to 400°F
2. Line baking dish with aluminum foil
3. Spray foil with non-stick cooking spray
4. Lay salmon filets on foil
5. Brush each piece of fish with olive oil
6. Sprinkle with salt and pepper to taste
7. Place baking dish in oven for 15- 20 minutes
8. Test to see if salmon is done by raking fork across fish.  If it flakes, it is done.

Butter Pecan Cookies

 

Ingredients:

1½ c. pecan halves

1 c. unsalted butter melted and cooled until no longer warm

1¼ c. dark brown sugar tightly packed

½ c. granulated sugar

1 large egg + 1 egg yolk, room temperature

1½ t. vanilla extract

3 c. all purpose flour

1 t. cornstarch

¾ t. baking soda

½ t. baking powder

¾ t. salt

½ c. Heath Toffee bits, optional

Directions:

Toast Pecans (optional)

1. Preheat oven to 350°F and line a cookie sheet with parchment paper.
2. Spread pecan halves evenly over cookie sheet and bake on 350°F (175°C) for 3-5 minutes.
3. Remove from oven (do not turn off your oven) and set aside while you prepare your cookie dough.

Cookie Dough

1. In a large bowl, combine melted butter and sugars. Stir well.
2. Add egg, egg yolk, and vanilla extract and stir until well-combined.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.
4. Gradually add flour mixture to wet ingredients until completely combined.
5. Coarsely chop your pecans then stir in the pecans and toffee bits until combined.
6. Line cookie sheets with parchment paper and drop cookie dough by heaping 1½ Tablespoon onto prepared cookie sheet, spacing at least 2" apart.
7. Transfer to 350°F oven and bake for 10-12 minutes. Cookies should still look soft/slightly under-done in the centers.
8. Allow cookies to cool completely on baking sheet and they will finish baking through as they cool.

Tip:  If you cannot find toffee pieces for baking at your local store, two 1.4 oz. Heath bars can be chopped up for approximately ½ cup.

Tortellini Bake

 

Ingredients:

20 oz. tortellini

1 lb. Italian sausage

1 jar marinara sauce

Fresh mozzarella pearls

15 oz. ricotta cheese

Shredded mozzarella

Directions:

1. Cook tortellini according to package directions
2. Cook Italian sausage until browned.
3. Pre-heat oven to 350°F.
4. Mix the tortellini, sausage, marinara sauce, and mozzarella pearls in a bowl.
5. Pour the mixture into a 9x13-inch baking dish.
6. Spread the ricotta cheese over the top.
7. Sprinkle with the shredded mozzarella.
8. Place in over and bake for 30 minutes or until the cheese is golden brown.

Pasta Salad

 

Ingredients:

Salad:

1 lb. fusilli pasta

2 chicken breasts, chopped

1 bell pepper, sliced

2 carrots, sliced thickly

1 zucchini. sliced

1 C. grape or cherry tomatoes, halved

1 C. fresh mozzarella balls

1 C. parmesan cheese, grated

Dressing:

⅓ C. red wine vinegar

½ C. extra virgin olive oil

½ t. salt

½ t. black pepper

½ t. oregano

Directions:

1. Bring a large pot of salted water to a boil. 
2. Add pasta and cook according to package directions. 
3. Drain and rinse well under cold water.
4. While the pasta cooks, make the dressing in the bottom of a large bowl. Whisk the red wine vinegar, salt, pepper, oregano, and olive oil until blended. 
5. Add the drained and rinsed pasta to the dressing and mix well.
6. Stir in the chicken, bell pepper, zucchini, tomatoes, carrots, parmesan, and mozzarella. 
7. Taste for seasoning and adjust with salt and pepper as needed. 
8. Serve, or for the best results, cover and refrigerate for at least 30 minutes and up to 5 days.

Roasted Red Potatoes

 

Ingredients:

1½ lb. baby red potatoes halved

¼ C. olive oil

2 t. garlic, minced

1½ t. salt

½ t. pepper

1 t. Italian seasoning

¼ C. finely grated parmesan cheese

2 T. fresh parsley, chopped

cooking spray

Directions:

1. Preheat the oven to 400° F. 
2. Line a sheet pan with foil and coat the foil with cooking spray.
3. Place the potatoes in a large bowl. Add the olive oil, garlic, salt, pepper, Italian seasoning and parmesan cheese. Toss to coat.
4. Spread the potatoes in a single layer on the prepared baking sheet. 
5. Bake for 35-40 minutes or until golden brown and fork tender. 
6. Sprinkle with parsley and serve.

Crispy Chicken Breasts

 

Ingredients:

4 boneless chicken breasts

1 C. crushed Ritz crackers

½ C. grated Parmesan cheese

½ C. mayonnaise

1 t. garlic powder

1 t. onion powder

Salt and pepper to taste

Fresh parsley (for garnish)

Directions:

1. Preheat oven to 375°F (190°C). Grease a baking dish.
2. In a bowl, combine crushed Ritz crackers, Parmesan cheese, garlic powder, onion powder, salt, and pepper.
3. Spread mayonnaise over each chicken breast, then coat with the cracker mixture, pressing to adhere.
4. Place chicken in the prepared dish and bake for 25-30 minutes, or until golden and cooked through.
5. Garnish with fresh parsley before serving.

Puffy Tacos

Ingredients:

1 lb. lean ground beef

½ C. finely diced sweet yellow onion

1 (1-ounce) packet of mild taco seasoning

1¼ C. mild salsa 

1 (17.3-ounce) package of puff pastry

1¼ C. fiesta blend finely shredded cheese

Directions:

1. Preheat the oven to 375°F. 
2. Line two baking sheets with parchment paper and set them aside.
3. Using a skillet over medium-high heat, cook the ground beef and onion for 4 to 5 minutes, uncovered, or until the ground beef is no longer pink. Stir often.
4. Reduce the heat to low heat.
5. Sprinkle the taco seasoning over the ground beef and onions.
6. Add the add the salsa to the skillet.  Stir well and simmer for five minutes, stirring occasionally.
7. While the ground beef mixture is simmering, unfold one puff pastry on each of the prepared baking sheets.
8. Using a pizza cutter, slice the puff pastry lengthwise down the two seams of the pastry. This will give you three sections.
9. Slice each of the three sections into three square pieces. This will give nine squares per sheet.
10. Measure out 1½ tablespoons of the taco meat mixture. Spoon the meat diagonally down the center of the square. 
11. Sprinkle one tablespoon of the shredded cheese on top of the meat “line”.
12. Dampen the tips of your fingers with water, and dab the water onto two opposing corners of the squares.
13. Fold them over, making sure to use your dampened fingertips to “glue” the pastry so it will stay in place while baking.
14. Bake for 20 to 22 minutes or until golden brown. 
15. Allow the puffy tacos to cool before serving.

Ritz Cracker Coated Chicken

 

Ingredients:

1¼ lb. boneless chicken breasts pounded or sliced thin (approx. ½-inch)

2 eggs, beaten

1 sleeve Ritz crackers (about 30), crushed

1 t. salt

1 t. black pepper

½ t. garlic powder

½ c. butter, cut into cubes

Directions:

1. Preheat oven to 375°F
2. In medium bowl combine crushed crackers, salt, pepper and garlic powder.
3. Dip each breast into the eggs and then into the cracker mixture, coating evenly.
4. Place chicken into a 9×13 baking dish. 
5. Scatter the cubes of butter around the chicken in the baking dish and bake for 25-30 minutes until chicken is cooked through and juices run clear.

Salted Caramel No-Bake Pie

Ingredients:

1 (6-oz,) pre-made graham cracker crust or pecan crust

8 oz. cream cheese, room temperature

½ c. powdered sugar

½ t. vanilla extract

1 (3.4-oz.) box instant vanilla pudding

1½ c. half & half cream

½ c. jarred salted caramel sauce

4 oz. whipped topping

Additional salted caramel and 2 tablespoons of chopped pecans for garnish

Directions:

1. In a large mixing bowl, with a hand mixer on low, beat together the cream cheese, powdered sugar, and vanilla extract for 2 to 3 minutes or until creamy and smooth.
2. Spread the cream cheese mixture evenly onto the bottom of the prepared pie crust. 
3. Place your pie into the refrigerator to chill while you make your next layer.
4. In another large bowl, beat together, on medium speed, the instant vanilla pudding and 1½ cups half & half for 2 minutes. 
5. Fold the salted caramel into the vanilla pudding until evenly incorporated. 
6. Spread the salted caramel pudding layer evenly over the cream cheese layer.
7. On top of the caramel layer, spread the whipped cream topping. 
8. Garnish with an extra drizzle of caramel and chopped pecans.
9. Refrigerate your salted caramel pie for 4 hours, or up to overnight, before slicing and serving.

Tip:  If you cannot find jarred salted caramel sauce, you can easily stir ¼ teaspoon salt into your standard caramel sauce.

Chicken Pot Pie

 Ingredients:

1 crust (make from scratch or buy premade)

⅓ c. butter or margarine

⅓ c. chopped onion

⅓ c. all-purpose flour

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

½ c. milk

2 ½ c. shredded cooked chicken or turkey

2 c. frozen mixed vegetables, thawed

Directions:

1. Place pie crust in an ungreased 9-inch pie plate.
2. In 2-quart saucepan, melt butter over medium heat. 
3. Add onion; cook 2 minutes, stirring frequently, until tender. 
4. Stir in flour, salt, and pepper until well blended.
5. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.
6. Stir in chicken and mixed vegetables until thoroughly combined. 
7. Remove from heat.
8. Spoon chicken mixture into crust-lined pie plate.
9. Place second crust over the chicken mixture. 
10. Fold excess top crust under the edge of the bottom crust, pressing edges together to seal and create a thick rim.
11. Flute the edge of the pie crust by placing your thumb and index finger about 1 inch apart on the outside edge. With your other thumb, push the pastry toward the outside to form a scalloped edge.
12. With a small knife, cut slits or shapes in several places in top crust to allow steam to escape while baking.
13. Bake 15 minutes. Then cover edge of crust with foil to prevent excessive browning.
14. Bake an additional 15 to 25 minutes or until the top crust is golden brown and filling is at least 165°F. 
15. Let stand 5 minutes before serving.

Note:  Cut pie crust into smaller circles and line cupcake pan to make mini chicken pot pies.