Cookie Dough Dip

If you were at the reunion, this is the cookie dough dip I brought.  It's a "PIN"spired recipe, so I'll include the link for the original recipe at the end.  Shhhh...don't tell people how healthy it is!

1 can chickpeas or white beans (drained and rinsed very well)
1/8 tsp. Salt
1/8 tsp baking soda
2 tsp vanilla extract
1/4 cup nut butter of choice (You can get away with using only 3 tbsp. If you use peanut butter, it’ll have a slight “pb cookie dough” taste)
Up to 1/4 cup milk of choice, only if needed
Up to 2/3 cup sweetner.  I used about 1/2 cup Agave Nectar (the link will give you other ideas)
1/3 cup chocolate chips
2 to 3 tbsp oats (Ground flax will also work)

Add all ingredient (except choc. chips) to food processor and blend until very smooth (this is where you might add more milk and/or sweetner).  Stir in choc chips.  Cover and store in fridge.  Serve with graham crackers, apple slices or whatever sounds good to you.

Here is the original recipe...it wasn't very clear, so I tried it and made some small changes in the recipe above:
http://chocolatecoveredkatie.com/2011/05/23/want-to-eat-an-entire-bowl-of-cookie-dough/

Spicy Honey Chicken

Summer Grillin' is still going strong!  Don't let the spicy in the name turn you away.  I prepared this last night and left out some of the ingredients that will make it more kid- and sensitive stomach-friendly.  (I've noted the changes with the recipe)

8 boneless, skinless chicken thighs or breasts
3 tsp. vegetable oil (I used EVOO)

RUB (mix these items together in a small bowl)
2 tsp garlic powder
2 tsp chili powder (I used 1 tsp)
1/2 tsp onion powder
1/2 tsp coriander (if you don't have this, you can substitute it with cumin)
1 tsp. salt (I'm not a salt fan, so I used only 1/2 tsp.)
1 tsp cumin
1/2 tsp chipotle chili powder (I completely left this out)


GLAZE (mix these together well), reserve about 2 Tbsp
1/2 cup honey (warm up for about 15 seconds in the microwave)
1 Tbsp. cider vinegar

Preheat grill to about 400 degrees (we warmed ours up at med-high).
Trim fat from chicken and pat dry with a paper towel (this is a huge step, the rub sticks to it better).  Drizzle the oil on the chicken and rub the spice rub all over the chicken with your hands.  Grill for 3-5 min on each side.  Just before it is done, brush the glaze onto the chicken and continue cooking until cooked through.  Remove chicken and drizzle the glaze reserve on top.
This is really tasty even with out the spice.  Serve it with rice or potatoes.

Fried Rice

This is a super easy recipe (I always thought fried rice was a big ordeal to make).  I love making this so much that I even asked for a larger skillet for my birthday so I can more easily make this.

3 cups white rice, cooked (2 cups uncooked rice)
3 Tbsp. sesame oil (or EVOO)
1 cup frozen veggies, thawed (think about what kind of veggies you like in your fried rice, ie. peas, carrots, corn)
1 small onion, chopped
2 tsp minced garlic (1-2 cloves)
2 eggs, slightly beaten
1/4 cup soy sauce

On medium heat, heat the oil in a large skillet or wok.  Add the veggie mix, onion and garlic and "stir fry" until tender.  Lower the heat to medium low and push the mixture off to the side, then pour the eggs on the other side of skill and "stir fry" until scrambled.  Now add the rice and soy sauce and blend together well.  Stir fry until thoroughly heated.
 If you want "Ham Fried Rice", add some diced ham with the rice and soy sauce.

Beefy Skillet Ravioli

This is an easy alternative to lasagna (and pretty kid friendly).

1 lb. ground beef
1 can (26 oz.) Spaghetti Sauce
1 can (14.5 oz) Diced Tomatoes
1 package (9 oz) refrigerated cheese-filled ravioli (I use the frozen and thaw it out in warm water before using)
2 Tbsp. shredded Parmesan cheese (option for garnish)
1 Tbsp. chopped Parsley (optional for garnish)

Brown ground beef in large skillet; drain.  Stir in spaghetti sauce and diced tomatoes.  Bring to a boil.

Add the ravioli to skillet and spoon meat mixture over ravioli until well coated.  Reduce heat; cover and simmer on medium heat for 15 min.

Sprinkle with Parmesan cheese and parsley.

TIP:  I usually brown my beef and just before it's done, I add 2/3 oats (turn the heat way down or off so it doesn't burn).  I then use half of this new meat mixture for the recipe I'm making and put the other half in a freezer bag and into the freezer.  The next time I need ground beef, I pull out the bag and it makes any recipe that much quicker and easier.  I personally don't notice the difference with the oats in it (at least not taste or texture).  And it's healthier!

Grilled Pineapple

1 Pneapple, cut in wedges or rings (use an electic knife to cut off the outside)
3 T Butter, melted
1 T Honey (or brown sugar)
1 tsp Lemon juice (or lime juice)

Melt the butter in a small sauce pan and then add honey and lemon juice. Stir until blended.
Use a small kitchen brush and coat pineapple. Place on grill at med-high heat and grill on each side 3-4 minutes, making sure you see nice grill marks. Pull off and serve.

Banana-Oatmeal Chocolate Chip Cookies

1 mashed ripe Banana
1/2 C. packed Brown Sugar
1/4 C. Butter, softened
1/4 C. Sugar
1 tsp. Vanilla
1 Egg
1 1/4 C. Flour
2 C. old-fashioned Oats
1 tsp. Baking Soda
1/2 tsp. Salt
1/2 C. Semi-sweet Chocolate Chips

*Preheat oven to 350 F.
*Combine banana, brown suger, butter, sugar and vanilla in large bowl; beat until smooth. Add egg and beat well.
*In seperate bowl, combine flour, oats, baking soda and salt. Add to banana mixture and beat until well blended. Stir in chocolate chips.
*Bake 15-16 min. for larger size cookies; 10 min. for smaller size.
(I double the batch and freeze some of the dough for later use. I also double the chocolate chips to take some of the banana flavor away...I really don't care for banana's, so this recipe must be pretty good for me to like it:))

No-Bake Chocolate Peanut Butter Bars

2 c. peanut butter, divided
3/4 c. butter, softened
2 c. powdered sugar, divided
3 c. graham cracker crumbs
2 c. (12 oz.) semi-sweet chocolate mini morsels, divided
*Grease 13x9-inch baking pan. Beat 1 1/4 c. peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 c. powdered sugar. With hands or wooden spoon (my kitchen aid worked just fine for this next part) work in remaining powdered sugar, graham cracker crumbs and 1/2 c. mini morsels. Press evenly into prepared pan. Smooth top with spatula. Melt remaining peanut butter and remaining mini morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth (use microwave 30 seconds at a time and stir until smooth). Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars, store in refrigerator.

Peanut Butter Chocolate Chip Bars

This is another really quick and east treat to make. I can go for anything with peanut butter and chocolate!

1 cake mix--yellow, white or chocolate
2 eggs
1/3 cup oil
1/2 c. peanut butter (she did crunchy and I liked the little crunchy parts)
1 c. chocolate chips

Mix together the cake mix, eggs and oil. Add in the peanut butter. Mix in chocolate chips.

Pat down into a 9x13 pan. Bake at 350 for 12-18 minutes.

Jam Diagonals

These are sooooo quick and easy to make...perfect when you forget to make a treat for FHE or a party.

1/2 C butter, softened
1/4 C granulated sugar
1 tsp vanilla
1/8 tsp salt
1 1/4 C flour
1/3 C raspberry jam (or any other jam)
3/4 C powdered sugar
4 tsp lemon juice*

Cream butter, sugar, vanilla and salt until creamy and fluffy. Gradually stir in flour until blended. Divide dough into fourths. On lightly floured surface, with hands, roll each fourth into a 9″ rope. Place 3″ apart on greased cookie sheet. With finger make 1/2″ depression down center of each rope. (Ropes will flatten to about 1″ wide strips). Fill depressions with jam, using a small spoon. Bake in a preheated 350 degree oven for 12-15 minutes or until golden. Cool on cookie sheet. For frosting, blend powdered sugar and lemon juice until smooth and carefully spread over jam. As soon as frosting is set, cut diagonally.

*The lemon juice makes the frosting very tart. I would use 2 tsp. lemon juice and 2 tsp. milk so that it's less tart.

Manicotti with Cheese

14 pieces (8 oz) Manicotti pasta
1 3/4 cups Ricotta Cheese
2 cups shredded Mozzarella Cheese
1/4 tsp. Black Pepper
1/4 cup Parmesan Cheese
2 Tbsp. chopped Parsley
1/2 tsp. salt
1 28oz. jar Spaghetti Sauce (with meat or sausage)**

* Cook pasta according to package directions; drain. Cool in a single layer on foil. Heat oven to 350. In large bowl, stir together cheeses, parsley, salt and pepper. Spoon (or pipe, using a plastic bag and cut one corner off) into cooled pasta tubes. Spread a thick layer of sauce on bottom of baking dish. Arrange filled pasta in single layer over sauce. Pour remaining sauce over pasta. Cover with foil and bake 40 minutes. Remove foil and bake 15 min. longer.

**I have also substituted Alfredo sauce (or another jarred white Italian type sauce) and added cubed or shredded chicken instead of the spaghetti sauce.

Easy Cheese Garlic Biscuits

2 cups Bisquick
2/3 cup Milk
1/2 cup shredded Cheese (I usually do a blend)
1/4 cup Margarine or butter, melted
1/2 tsp. Garlic Powder

Heat oven to 450. Stir Bisquick, milk and cheese until a soft dough forms; beat vigorously 30 strokes.
Drop dough by spoonfuls (10-12) onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. Mix margarine and garlic powder; brush on warm biscuit before removing from cookie sheet.

Speedy Chicken Stir-Fry

8 oz. angel hair pasta
2 cups broccoli florets (or you can use other veggies on hand)
1 lb. boneless chicken breast, cut into strips
1/2 cup Kraft Asian Toasted Sesame Dressing***
2 Tbsp. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water the last 3 min. of the pasta cooking time.
Meanwhile, cook chicken in a nonstick skillet for 6-8 min. or until cooked through. Stir in dressing, soy sauce, ginger, garlic and red pepper; cook 1 min. stirring occasionally.
Drain pasta mixture; place in a large bowl. Add chicken mixture; mix lightly.

Makes 4-2 cup servings.

***In the Sunday paper, there is a coupon for $1.50/1 Kraft dressing. Walmart sells this dressing for $1. 58. So if you use a coupon, you can get it for only $0.08 (not bad for a dressing that you may not use often, or even if you do, still not bad).

Weight Watchers Pumpkin Chocolate Chip Cookies

1 box Spice Cake mix (just the mix, no egg, water, oil, etc.)
1 small can Pumpkin
Chocolate Chips

Combine all 3 ingredients. Bake at 350 for abot 10 minutes.

Easy Swedish Meatballs

30 pre-cooked frozen meatballs
1 pkg. country gravy mix
1 cup sour cream

Prepare gravy according to package directions. In a large saucepan, mix prepared gravy with sour cream. Add frozen meatballs and heat until the meatballs are cooked through and mixture is bubbly. Serve over prepared noodles (or rice).

**This recipe is also a great freezer recipe. Instead of adding meatballs and heating through, combine the gravy mixture and meatballs in a freezer bag. Don't forget to label the bag, including the date...freezer meals are best if used within 3 months.

Shepard's Pie

1 lb. ground beef, browned*
1 can green beans**
1 can tomoato soup
4-5 cups mashed potatoes
1+ cup shredded cheese

Layer, in order, the above ingredients into a casserole dish. Bake at 350 for about 25 minutes.

*Ground Turkey is a great alternative.
**This dish can be a freezer meal if you replace the beans with a can of corn.