Bruschetta

By: Shawna
Ingredients
5 Tomatoes
1/2 lb Fresh Mozzarella Cheese
1/2 Red Onion
8 Fresh Basil Leaves
4 Cloves of Garlic
1 Loaf French Bread
3 T Butter
EVOO
Salt & Pepper

Directions

1. Preheat oven to 425 degrees
2. Cube tomatoes, mozzarella, red onion and place in large bowl.
3. Chop basil and add to mixture.
4. Add salt to taste.
5. Cover and refrigerate until the bread comes out of the oven.
6. Puree garlic and mix with butter.
7. Cut french bread in 1/2 inch slices, coat with garlic/butter mixture.
8. Salt & Pepper bread to taste.
9. Bake for 5 - 7 minutes or until crispy.
10. Cover bread with tomato mixture. Enjoy!

Serving Size: 12

Vegetable Dip

By: Amy

Ingredients

Directions

Carrot Cup Cakes

By: Roxane

Ingredients
2 C white sugar
2 C all-purpose flour
1 t salt
2 t ground cinnamon
1 t baking soda
1 1/2 C vegetable oil
4 eggs
3 cups grated carrots
1 (3 ounce) package cream cheese
1/4 C heavy whipping cream
1 t vanilla extract
2 1/2 C sifted confectioners' sugar

Directions
Preheat oven to 350 degrees
Grease muffin tins.
Combine the sugar, flour, salt, cinnamon, soda, oil. beat in the eggs one at a time.
Stir in the carrots.
Pour the batter intopans.
Bake at 350 degrees for 1 hour 20 minutes.

Frosting: blend the cream cheese and cream. Add the vanilla and confectioners' sugar.

Mushroom Pizza

By: Amy

Ingredients

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

Directions

1. Preheat oven to 350 degrees.
2. Place pizza crust on baking sheet.
3. In a small bowl, mix together olive oil and sesame oil.
4. Brush onto pre-baked pizza crust, covering entire surface.
5. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust.
6. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
7. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

Lori's Spinach & Artichoke Dip

By: Lori

Ingredients
2 C Frozen Cut Leaf Spinach
1 Can Quartered Artichoke Hearts, drained and chopped (14oz size)
1/2 C refrigerated Alfredo sauce
1/2 C Mayonnaise
1/4 t garlic salt
1/4 t pepper
4 oz shredded Swiss cheese

Directions

1. Cook spinach as directed on package.
2. Drain spinach, pressing with fork to remove excess liquid.
3. Chop spinach finely.
4. In a 1 to 3 quart slow cooker, combine spinach and all remaining ingredients. Mix well.
5. Cover; cook on low setting for 1.5 - 2.5 hours.
6. Serve with sliced French bread.

Directions

Sweet Potato Bake

By: Lisa

Ingredients
4 Sweet Potatoes
EVOO
Salt & Pepper
Cumin

Directions

1. Preheat oven to 425.
2. Cube sweet potatoes.
3. Place on metal baking sheet.
4. Drizzle with EVOO.
5. Season with salt, pepper and cumin to taste.
6. Bake for 20 minutes.

Chocolate Ganache Cake

By: Roxane

Ingredients

1/2 cup of dark chocolate chips

1/2 cup of heavy whipping cream

2 T butterPillsbury White Cake

Directions

1. Make cake as directed on box and cool.
2. Melt the chocolate chips and butter over medium heat.
3. Once melted, remove from heat and stir in the cream.
4. Let ganache cool--about 20 minutes and pour over cake.

Chicken Cordon Bleu Casserole

By:Shawna

Ingredients

1/2 lb boneless skinless chicken breasts

Italian Dressing

1 egg

1/2 C Italian Bread Crumbs

1 T Olive Oil

1 pkg Stove Top Stuffing

1/4 lb ham

8 oz Swiss Cheese

2 cans Cream of Chicken Soup

1/4 C Sour Cream

Directions

1. Preheat oven to 350


2. Slice chicken into 1/4 inch pieces


3. Marinate chicken in Italian Dressing for at least 45 minutes


4. Whip egg in a small mixing bowl, add chicken. Allow to soak for 5 minutes.


5. In a medium size pan, add olive oil over medium heat


6. In another small bowl, coat chicken with breadcrumbs


7. Put breaded chicken into pan and cook for about 2-3 minutes on each side or until golden brown.


8. Prepare Stove Top Stuffing as directed, place prepared stuffing in the bottom of a 9X13 baking dish.


9. Cube ham, place in baking dish on top of stuffing layer


10. Cube swiss cheese, place in baking dish on top of stuffing layer


11. Place prepared chicken in baking dish on top of stuffing layer


12. Mix soup and sour cream, pour over the top of remaining ingredients in baking dish


13. Cook for 35 minutes

Enjoy!

BLT Dip

By: Amy

Ingredients

4 roma tomatoes chopped

2 cups mayo

2 cups sourcream

1 pound bacon crumbled

1 pkg bagels cut/torn into pieces.

Directions

I microwave the bacon to get it crisp.

1. Chop bacon.
2. Dice the tomatoes.
3. Combine all ingredients in a medium size bowl.
4. Refrigerate over night.

Spinach Dip

By: Roxane

Ingredients

1 Envelope Veggie (soup) Mix

8oz Sour Cream1c. mayo

10oz spinach, thawed and squeeze dry

8oz water chesnuts, drained and chopped

Directions

1. Combine all ingredients.
2. Chill at least two hours.

Mexican Dip

By: Lori

Ingredients

1 lb ground beef, browned and drained

1 jar salsa

1 loaf Mexican Velveeta

1 can of refried beans

Directions

1. Put all ingredients into crock pot.
2. Heat until melted.

Boursin Mushrooms

By: Shawna

Ingredients

2 packages of baby portabella mushrooms

1 package Boursin Garlic & Fine Herbs Olive Oil Garlic Salt

1 tsp minced garlic

Olive Oil

Directions

1. Saute mushrooms, olive oil and garlic in a pan on medium heat for about 7 minutes (flipping mushrooms half way)
2. Season with garlic salt and Italian seasoning to taste.
3. Remove mushrooms from pan and remove stem.
4. Stuff mushroom caps with boursin and arrange on a baking sheet.
5. Bake for 20 minutes.

Veggie Delight

By: Shawna

Ingredients

1/8 cup olive oil
1 medium eggplant, cubed
1 zucchini, cubed
1 medium tomato - peeled, seeded and chopped
1 teaspoon salt
2 teaspoons minced fresh oregano
2 teaspoons minced fresh basil (optional)
1 Loaf Garlic Focaccia Bread
4 teaspoons garlic powder
4 teaspoons Italian seasoning

Directions

Place olive oil and garlic in a large skillet.
Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.

Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

Season with garlic powder and Italian seasoning.

Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp.
Mix in salt, oregano, and basil.

Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.

Preheat oven to 325 degrees

Slice the bread into 12 (1-inch thick) slices.

Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way).

Let the bread heat for 3 to 5 minutes.

Remove the bread from the oven and arrange them on a serving platter.

Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can.

Serve immediately.

Bacon Wrapped Pomegrante Chipolte Chicken

By: Shawna

Ingredients

1 - 16 oz. package Bacon (not thick cut)

1 - Cup of brown sugar

1 - Bottle Tastefully Simple Pomegranate Chipotle Sauce

1 - 1 ¼ lb. uncooked chicken cut into one-inch cubes

Toothpicks

Directions

1. Marinate chicken in Pomegrante Chipolte Sauce for at least 2 hours.
2. Heat oven to 350 degrees.
3. Cut bacon into thirds. Wrap raw chicken chunks with bacon and secure with toothpick.
4. Place side by side in a 9x13 in pan.
5. Once pan is filled, crumble 1 cup of brown sugar over entire pan.
6. Point all toothpicks the same direction before placing in oven.
7. Place in oven for 30 minutes; half way through baking, point the toothpicks in the opposite direction; continue cooking for remaining time or until browned & juices run clear.
8. Let sit for 5 minutes before serving.

Pumpkin Bars

Pumpkin Bars
By: Lisa

Bar Ingredients
1/2 Cup Butter soft (1stick)
1 Cup Brown Sugar
2 Eggs
2/3 Cup Canned Pumpkin
1 tsp Vanilla

1 Cup Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cinnamon
1/4 tsp Ground Ginger
1/4 tsp Ground Nutmeg

Bar Directions

1. Cream butter; add eggs, brown sugar, pumpkin and vanilla. Mix well.
2. In a separate bowl, mix all dry ingredients together.
3. Gradually add to the wet mixture and mix well.
4. Pour into a greased 9x13" pan.
5. Bake at 350 for 15 - 20 minutes.
6. Let cool and top with brown butter icing.

Icing Ingredients
1/2 Cup Butter (1stick)
3 Cups Powered Sugar
1 tsp Vanilla
2 Tablespoons Milk

Icing Directions

1. Heat butter in saucepan over Medium heat till brown.
2. Remove from heat.
3. Add powered sugar, vanilla & milk.
4. Whisk until smooth & blend well.

Enjoy!

Dark Chocolate Covered Strawberries

By: Shawna

Ingredients

1 -Box of Strawberries
1 - 7oz Baker's Dipping Dark Chocolate

Directions

Heat chocolate as directed on container.
Dip strawberries one at a time into the chocolate.
Place strawberries on wax paper.
Allow 20 minutes for chocolate to cool.
Enjoy!

Frosted Brownies

By: Roxane

Ingredients

2/3 cups granulated sugar
3/4 cup butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
3/4 cup Baking Cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

PREHEAT oven to 350 degrees F. Grease 13x9-inch baking pan.
COMBINE sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture. Spread into prepared baking pan.
BAKE for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.

Frosting
1 stick of butter/margarine, softened
3 c. powdered sugar
2 t. vanilla extract
2 T. milk

Mix all together, starting with 1 c. powered sugar, stirring in the additional powdered sugar as you go.

Spread over cooled brownies.

Strawberry Fudge Cheesecake

By: Roxane

Ingredients

Pie Crust
1/2 c. Strawberry glaze
2 c. strawberries (chopped)
8oz Cream Cheese
1 c. white chocolate chips, melted, slightly cooled
1 c. whipped cream
2/3 c. ice cream fudge topping (room temp)
1 t. vanilla extract

Directions

Bake 1 pie crust as directed. Cool completely. Spread fudge topping on pie crust.

Mix cream cheese, white chocolate chips, whipped cream and vanilla extract together.

Pour on top of fudge topping carefully so not to mix the chocolate and cream cheese mixture together.

Last but not least, mix together the glaze and strawberries and spoon on top of the pie.

Refrigerate for at least two hours.