Caramel Matzah Crunch

Ingredients
4-6 Unsalted Matzah Squares
1 cup packed brown sugar
1 cup unsalted butter
3/4 cup chocolate chips

Directions
Preheat oven to 375*
Line a cookie sheet with foil or parchment paper
Line bottom of pan evenly w/matzo sheets and fill empty spaces with extra pieces
Combine butter and brown sugar in 3qt saucepan
Cook over medium heat, stirring constantly
Remove from heat and pour over matzah
Place in oven and immediately reduce heat to 350*
Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, removed from oven, lower heat to 325* and return to oven)
Remove from oven and sprinkle the matzo immediately with chocolate chips
Let stand 5 minutes then spread melted chocolate over matzo (Optional: sprinkle with chopped nuts)
While still warm cut into square or odd shapes
Chill in refrigerator until set (Some people put in freezer and eat frozen!)

Chicken Cashew Bundles

INGREDIENTS
1 1/2 cups chopped cooked chicken (I use Perdue Shortcuts)
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (3 medium)
3 tablespoons chopped cashews
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce
2 cans (8 oz) Pillsbury reduced fat refrigerated crescent dinner rolls


DIRECTIONS
Pre-heat oven to 375
In medium bowl, mix all ingredients except dough; set aside
On ungreased large cookie sheet, unroll dough & separate into 4 rectangles
Press each into rectangle, firmly pressing perforations to seal
Spoon about 1/2 cup chicken mixture onto one end of each rectangle
Fold dough in half over filling and firmly press edges with fork to seal
With fork, prick top of each to allow steam to escape
Bake 13 to 18 minutes or until deep golden brown

Chocolate Peanut Butter Balls

Ingredients
1 stick butter
1 jar Peanut Butter (I use Skippy's Reduced Fat Creamy)
Confectioners Sugar
2 containers of Baker's Dipping Chocolate

Directions
In medium sauce pan, melt the butter
Add the peanut butter (yes, the entire jar!) until the two meld together into liquified peanut butter
Add confectioners sugar until consistency is solid enough to roll a "ball" in the palm of your hands(yes, your hands will get dirty and sticky and creamy...from peanut butter...how bad can it be!?!?)
Set aside these "balls" on a wax paper covered cookie sheet and then refrigerate for at least one night
Melt dipping chocolate according to package's directions
Dip balls into chocolate until covered and return to wax papered cookie sheet
Refrigerate for 2 hours or overnight and have a happy chocolate rush for breakfast.

**NOTES**
I do not recommend using chocolate morsels/chips for melting or semi-sweet anything. Milk Chocolate all the way!!

This recipe will yield: 50-80 balls, depending what size "balls" you like (go ahead, insert 8th grade humor here)

When stirring the peanut butter and sugar, be sure to rest the wrist. Child labor is great to use at this point (or if you are alone, a KitchenAid mixer)

You can add liquor--kahlua or chambord-- to the mix (you wont even taste the alcohol). When people ask for the recipe it just makes it sound more grown up :)

This is not an exact measurement recipe. Somewhat vague, but once you get the right consistency, things will go from there. Lots of trial and error: In my years of tweaking this recipe, I have yet to meet a version I didn't like.

Chocolate Chip Cheesecake Squares

Ingredients
4 bricks of reduced fat cream cheese, at room temperature
4 eggs, at room temperature
2 tubes of chocolate chip cookie dough (better to have extra than not enough, I always say!)

Directions
Pre-heat oven to 340*
Grease the bottom & sides of a 9x13 pan
Spread the bottom & sides pan with cookie dough so it is approx 1/4" thick
Beat together cream cheese and eggs
Spread the mixture on top of the cookie dough
Slice the 2nd tube of cookie dough into 1/4" circles and layer on top of cream cheese mixture with the edges touching
Cover with foil and bake for 30min
Remove foil and bake for add'l 10min
Let cool and cut into squares

Stuffed Shells Florentine

Here's another recipe from mom of twins Alyson. Thanks, Alyson!

This recipe takes some time to assemble, but it makes a lot. It reheats well and freezes (uncooked) well. If you freeze it (or freeze half) in an oven-proof dish, you can bake it straight from the freezer.

Ingredients:
1 box jumbo pasta shells
3 T. olive oil
1 c. chopped onion
3 cloves garlic, chopped
1 lb. ground chicken
salt and pepper
10 oz pkg. frozen chopped spinach, thawed and squeezed dry
15 oz. container ricotta cheese
3/4 c. grated parmigiano reggiano
2 eggs, lightly beaten
2 T. chopped parsley
1 jar marinara (Rao's and Gia Russo are both delicious)
1 1/2 c. shredded mozzarella

Directions:
1) Cook the pasta shells in salted water until quite firm, probably about 5 minutes (they will continue to cook when you bake the dish).
2) Meanwhile, saute the onions and garlic in the olive oil over medium-high heat until beginning to brown. Add the chicken, salt and pepper and cook through. Let cool.
3) Combine the cooled chicken mixture, spinach, ricotta, parmigiano reggiano, eggs and parsley.
4) Pour some sauce in the bottom of the dish to coat. Fill the shells with the chicken-cheese mixture and place in the baking dish. Drizzle sauce over shells and sprinkle on the mozzarella cheese.
5) If baking right away, bake at 400 degrees for about 20 minutes until cooked through and slightly browned. If baking from the freezer, bake at 350 degrees for 40 minutes, covered, and 20 minutes, uncovered.

Cauli-Mac & Cheese

Ingredients:
2 1/2 C Uncooked Spiral Pasta (we use Hodgson Mill's Whole Wheat Spirals w/Milled Flax Seed)
4 Tbsp flour
1/2 tsp salt
2 C shredded cheddar cheese
4 Tbsp butter
3 c milk, warmed
1/4 tsp ground pepper
3/4 head cauliflower, cut into small bites and steamed slightly

Directions
Cook pasta and drain. Set aside.
Cut cauliflower into small bite-sized pieces and steam in a very small amount of water. Set aside.
Melt butter in a saucepan. Add flour, salt and pepper to create roux.
Gradually add warmed milk and stir until thickened.
Add cheese and stir to melt.
Combine sauce with pasta and cauliflower and put in a casserole dish.
Bake 350 for 30 minutes.

Peppermint Bark

Ingredients
1 bottle Peppermint extract
12 oz bag of white, milk, semi-sweet or chocolate chips
10 coarsely crushed candy canes
1 oz square of baking chocolate (white, milk, semi-sweet, or dark), different than above chocolate

Directions
Line cookie sheet with wax paper
In microwavable bowl, mix extract and chips
Microwave in 30 second increments, stirring each time, until melted smooth
Spread chocolate evenly over wax paper
Dust with candy cane pieces
Melt 1oz square of baking chocolate in microwave and drizzle over chocolate/candy canes
Refrigerate over night
Break into pieces and serve!

Shepherds Pie

My husband is from Ireland and he made sure the twins ate this early-on so they would always like it and so far its still a hit at dinner time. He always makes it for friends when we deliver dinners and they are always happy when they take off the tinfoil to see his Shepherd's Pie.

Ingredients:
1.25 lb ground beef (93%)
3 carrots, chopped
2 celery stalks, chopped
1 small container of button mushrooms, pre-sliced is easiest
1 cup frozen peas
1 small onion, chopped
6 medium potatoes (idahos)
1 tablespoon of olive oil
1 package of Knorr shepherds pie mix ( dry packet)
salt &pepper
2 tablespoons butter, cut up in little pieces
3-4 tablespoons ketchup

Directions:

1. Peel, cut potatoes in half and boil in water until tender, about 30-40 minutes. Drain, mash and set aside.

2. In a medium saucepan on med-high heat, pour olive oil and cook onions, carrots, mushroom & celery for 5 minutes or until onions are translucent.

3. Salt and pepper ground beef and then add to the veggies until browned.

4. Add the knorr mix ( follow directions on packet) and bring to boil and then simmer for 15 minutes.

5. Turn on oven to 350

6. Add 3-4 tablespoons of ketchup and frozen peas and stir to combine.

7. Transfer meat mixture into an proof dish, cover with mashed potatoes and add 2 tablespoons off butter, cut up. Salt and pepper.

8. Bake in oven at 350 for 20 minutes.

Enjoy!

Chicken Broccoli Casserole

Ingredients
3 Tbsp butter
1 1/2 c chicken broth
1/4 c flour
3/4 c milk
1 pkg wide egg noodles, cooked & drained
5 c cooked chicken (approx 1 lb)
10 oz frozen chopped broccoli, thawed & drained
2 c shredded cheese

Directions
Pre-heat oven to 400* and spray 9x13 dish with Pam
In medium sauce pan, melt butter
Mix in flour
Gradually stir in broth, combine well
Add milk & cook for approx. 5 minutes (sauce will thicken a bit)
Mix chicken & broccoli with noodles and 1 cup of cheese; pour into 9x13 dish
Pour sauce over chicken/broccoli/noodle mix
Sprinkle remaining cheese over top and bake for 20 minutes

Additional Information
To save even more time, I use 2 pkgs of Perdue "short cuts" pre-cooked chicken, diced

Spinach Pie

Ingredients
2 pkgs frozen chopped spinach, thawed & drained
4 eggs
1 tsp lemon juice
1/4 tsp pepper
8 oz pkg cream cheese (I use the fat free option)
3/4 c milk
8 oz grated cheddar cheese
1 unbaked pie shell

Directions
Pre-heat oven to 375*
Mix all ingredients together, except for half the cheddar cheese
Pour into pie shell and bake for 25 minutes
Sprinkle remaining cheese on top and bake for approx 5 more minutes

Additional Information
For those watching their carb in take, you can always omit the pie shell; still comes out yummy!!

Stuffing Chicken

Ingredients

1 pkg. (6 oz.) Stuffing Mix for Chicken

1 cup water

2 eggs, lightly beaten

6 small boneless skinless chicken breasts, either pounded thin or cut scallopini

1 can (10-3/4 oz.) condensed cream of chicken soup

1/2 cup milk

1 tsp. paprika or Old Bay

Directions

Preheat oven to 400°F.

Combine stuffing mix and water in medium bowl. Let stand 5 min.

Stir in eggs.

Place chicken, top-sides down, on large cutting board; spread evenly with stuffing mixture.

Starting at one of the short ends, tightly roll up each chicken breast.

Place, seam-sides down, in 13x9-inch baking dish.

Mix soup and milk; pour over chicken. Sprinkle with paprika.

Bake 30 min. or until chicken is cooked through

Cornbread Taco Bake

Ingredients
1lb browned ground beef
2oz taco seasoning mix
15oz canned vegetarian chili with beans
2 C shredded mexican cheese
2 pkg (8.5oz each) corn muffin mix
11oz Mexi-Corn (sometimes called Fiesta Corn), drained

Directions
Pre-heat oven to 375*
Mix beef and taco seasoning according to package directions
Stir in chili and 1 cup of cheese
In separate bowl, prepare corn muffin mix according to package directions
Stir in mexi-corn and remaining 1 cup of cheese.
Spoon ground beef mix onto bottom of 9x13 dish
Top with cornbread mix
Bake for 15-20min

Spring Pea-sto

Ingredients
1 lb penne pasta
1 bag frozen peas, defrosted
1/4 cup lightly toasted pine nuts
1 cup packed fresh basil leaves
6 to 8 sprigs fresh tarragon, leaves stripped
1 teaspoon lemon zest
1/2 cup (plus a little more) grated Parmigiano
1/2 cup extra-virgin olive oil
Freshly ground black pepper

Directions

Bring a large pot of water up to a boil then season water with salt and cook penne to al dente.

Before draining pasta, reserve 1/2 to 3/4 cup of cooked-pasta-water

Place 1/2 of the peas in the bottom of a large serving dish.

Place the rest of the peas in a food processor with the pine nuts, basil, tarragon leaves, lemon zest, cheese and olive oil.

Add a little salt and pepper then process the pesto into rough paste, adjusting seasonings if necessary.

Pour starchy water over peas in bowl then add pesto.

Pour hot, drained pasta over the pesto and toss vigorously to coat and combine.

Adjust seasoning if necessary and serve with extra cheese.

**Side note: the pea-sto sauce freezes REALLY well :)

PMS Squares

Ingredients
1 Bag of Snyder's Butter Snap Pretzels
1 Bag of Peanut Butter M&Ms
1 Bag of Hershey Hugs (unwrapped)

Directions
Preheat oven to 250*
Line 9x13 cookie sheet with wax paper
Line up as many butter snaps as you can on cookie sheet
Place 1 Hug on each pretzel
Bake for 5min
Remove from oven and immediately place 1 Peanut Butter M&M on top of melted Hug
Place cookie sheet in fridge for 1 hour or until firm

Stuffing Balls

Ingredients
1.5 lb. ground pork
1 pkg. (6 oz.) chicken stuffing mix
1 can cranberry sauce
1 egg
1 c. water
2 Tbsp butter, melted

Directions
Heat oven to 325ºF.
Cook pork in large skillet until cooked through, stirring frequently; drain.
Place in large bowl; cool slightly.
Stir in stuffing mix, cranberry sauce, egg and water; mix well.
Shape into 16 balls
Place on foil-covered baking sheet and brush with butter.
Bake 20 min. or until done