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!

Guiltless Alfredo Sauce

This recipe comes Our Best Bites and is used with the Baked Chicken-Bacon Alfredo. I copied this recipe directly from the website, so any humor or confusion comes from the fun ladies there. Enjoy!

2 C low-fat milk
1/3 C (3 oz) low fat cream cheese
2 T flour
1 t salt
1 T butter
3 garlic cloves
1 C grated Parmesan cheese

Toss the milk, cream cheese, flour, and salt in a blender. Process until smooth and set aside.
In a non-stick sauce pan, melt butter on med-high heat and add garlic. Stand above the pan (but not close enough to scald your face) and inhale. Ahhh…butter and garlic. Okay, now get cooking again. Let the garlic saute for about 30 seconds, you don’t want to burn it. It should be nice and bubbly.
Then add milk mixture to the pan. Stir constantly for about 3 or 4 minutes or until it just comes to a simmer. Keep stirring and let it cook for a few minutes more. It should be much thicker now.
When it’s nice and thickened remove the pan from the heat. Add the cheese, stir it up and then cover immediately. Let stand for at least 10 minutes before using. It will continue to thicken upon standing.
Also, if you have leftovers in the fridge, the sauce will thicken almost into a solid. Just re-heat and add a little milk and it will be back to normal again.

Baked Chicken-Bacon Alfredo

This recipe comes from Our Best Bites. If you love artichokes, this is super yummy! Steve made a special request to have this weekly...I think maybe every-other-week will work.

8 oz. Penne or Bow-tie Pasta
1 recipe Guiltless Alfredo Sauce (or 1 16 oz. jar will work*)
2 cups Grilled Chicken breast (about 2 breasts)
6 oz. (1/2 a package) cooked bacon, chopped
1 14 oz. Marinated Artichoke Hearts, drained and chopped
1/2 cup chopped Green Onions
1 cup Shredded Mozzarella Cheese, divided
Salt and Pepper to taste

Heat oven to 350. Cook pasta according to directions. While pasta is cooking, prepare Guiltless Alfredo Sauce. When pasta is cooked, drain and add to sauce. Toss with chicken, bacon, artichoke hearts, green onions and 1/2 cup cheese. Transfer to 8x8 baking dish** and cover with remaining cheese. Cover with foil and bake for about 20 min.

*I used the jar sauce because I had one in my pantry I needed to use and I didn't have time to make the sauce. I don't know what the home-made tastes like, but this dish was delishes with the jar sauce.

**The recipe says to use an 8x8 baking dish. When I was ready to put it in the dish, it seemed like way to much for that small of a dish. I put it into a larger dish and it was perfect. This makes a lot (the leftovers were just as yummy) so be prepared to use a bigger dish.

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:))

Cabin Treat Recipes

Okay, here are the recipes I collected from the cabin. Sorry it took a few days to get them posted. I know there were some other really great treats that were served (like Aunt KD's brownies, or maybe they were Tasha's). If you have more recipes, email them to me and I'll get them up ASAP!
Thanks for all the yummy food that ruined my diet!

Chocolate Brownie Trifle from Amy

Ingredients:
1 package brownie mix for 9x13 pan
1 large pkg. (6 oz.) chocolate instant pudding
1 12 oz. tub of Cool Whip
Heath chocolate covered toffee bits (found by chocolate chips in baking aisle)

Make brownies according to package instructions. Cool slightly. Divide brownies in half. While still warm, crumble in bottom of trifle dish or small glass punch bowl. Make pudding according to instructions. Divide pudding in half. Pour ½ over brownies. Spread ½ Cool Whip over pudding. Repeat last three layers. Sprinkle toffee bits over the top for garnish. May also garnish with raspberries or strawberries to add "holiday color!" Set in refrigerator overnight.
To reduce fat and calories, use Fat Free Brownies, Sugar Free Pudding, Skim Milk and Lite Cool Whip. Tastes just as good!!

Hot Fudge Ice Cream Bar Dessert from Magen

20 ice cream sandwiches
1 16oz. jar of Hot Fudge topping
3/4 cup Peanut Butter
12 oz. Cool Whip
1 cup Peanuts

Microwave the Hot Fudge syrup for about 2 minutes (do not allow to boil).
Stir in Peanut Butter until smooth. Set aside to cool.
In a 13x9 pan, line bottom with 10 ice cream sandwiches. Spoon 1/2 of the Hot Fudge/Peanut Butter mixture on top, then half of the cool whip and top with 1/2 cup peanuts. Repeat to make second layer. Freeze until firm, about 1 hour.

Scotch-a-Roos from Kory

1 cup Karo syrup
1 cup Sugar
1 cup Peanut Butter
Rice Krispies
1 cup Chocolate Chips
1 cup Butterscotch Chips

Mix Karo syrup and sugar and bring to a boil.
Take off heat and add peanut butter. Mix until smooth.
Add enough Rice Krispies to desired gooeyness.
Press into a large, butter cookie sheet.
Melt together chocolate and butterscotch chips. Smooth over rice krispie mixture.
Let set before cutting.

Fudge from Amanie

1 pint heavy whipping cream
4 cups sugar (no wonder it's so sweet)
1 cup butter (and rich!)
3 large chocolate bars (Symphony*)

Using a large pan, mix together cream and sugar. Heat. DO NOT STIR while cooking. Cook until mixture is at a "soft ball" stage (225-235 degrees).
Remove from heat and add butter (cut into small pieces). Do NOT STIR!
Once butter has melted, pour mixture over the chocolate bars in a mixing bowl and beat with electric mixer until smooth. Pour into a buttered 9x13 pan and chill until set.

*We also discussed using chocolate bars with nuts or toffee chips in it as well.

Peanut Butter Truffle Brownies

Brownie Base

1 pkg. Brownie mix (make sure it's the family size, 13x9 pan); including the oil, water and egg(s) required to make it. The actually recipe calls for Betty Crocker Original Supreme brownie mix with the pouch of chocolate syrup, but I just used a mix I already had and it was still yummy.

Filling

1/2 cup butter, softened

1/2 cup creamy peanut butter

2 cups powdered sugar

2 tsp. milk

Topping

1 cup semisweet chocolate chips

1/4 butter

* Make brownie mix according to package directions. Let cool completely, about 1 hour.

* In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

* In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 (30 was enough for me) seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. Store covered in refrigerator.

Cranberry Spinach from Amy

Prep/Total Time: 20 min.
Ingredients:
8 cups fresh baby spinach
1 cup dried cranberries
2 medium pears, chopped
1/4 cup cider vinegar
5 tablespoons sugar
1 teaspoon dried minced onion
1/2 teaspoon Worcestershire sauce
1/2 teaspoon ground mustard
1/4 teaspoon paprika
1/4 cup olive oil
1 tablespoon sesame seeds
1 teaspoon poppy seeds
2 tablespoons chopped pecans, toasted
Directions:
In a large bowl, combine the spinach, cranberries and pears. In a blender, combine the vinegar, sugar, onion, Worcestershire sauce, mustard and paprika; cover and process until blended. While processing, gradually add oil in a steady stream. Add sesame seeds and poppy seeds. Pour over salad and toss to coat. Sprinkle with pecans. Yield: 8 servings.

Mexican Lasagna from Amy

TIME: Prep: 15 min. Bake: 1 hour
Ingredients:
1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
1/2 cup thinly sliced green onions
Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through. Place three noodles in a 13-in. x 9-in. baking dish coated with cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa and water; pour over noodles. Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Yield: 9 servings.

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.

Cosina de Maria Squash Soup from Jeanette

3 cups Butternut squash (or similar) cut into 1 inch cubes
½ cup orange juice
1/3 cup brown sugar
1 cinnamon stick
1 cup sliced leaks (white part only)
1 medium tart apple peeled and chopped
½ cup chopped onion
¼ cup butter cubed
4 cups chicken broth (you can get the organic kind at Costco in a box – or use vegetable broth – both work great!)
½ cup heavy cream (I used fat free and it was still yummy)
Salt and pepper to taste

Toss 3 cups squash with brown sugar, oj and cinnamon stick. Bake at 450 for 30-40 minutes until squash is tender(450 is too hot for my oven, so I do it a little lower.) Toss out cinnamon stick. Cook leeks, onions and apples in butter until tender (I like to brown them a bit.) Put cooked squash, onions, leeks and apples in a pot with the broth. Cook until all is warmed thoroughly. Add cream and salt and pepper to taste. Put batches in the blender.
I don’t try to make it perfectly smooth. Oohhhh….I’m hungry just thinking about this soup! Get a loaf of crusty bread and this is heaven.

Susan's Yummy Cranberry Sauce from Jeanette

**Jeanette said this is the recipe for the sauce she brought to Thanksgiving dinner this past year.
1 12oz pkg cranberries
1 cup water
1 cup sugar
- cook over med-med/low until cranberries start popping (15-20 min)
zest and juice
1 orange
1 lemon
1 granny smith apple chopped and peeled
add to cranberries cook another 5 mins or until popped
chill and serve

Buffalo Chicken Dip from Jeanette

2-3 lbs shredded chicken
2 8oz fat free cream cheese
16 oz blue cheese (or ranch) dressing
1 12 oz Frank's hot sauce
1 pkg shredded cheese
- boil chicken for 15 mins then shred, mix with hot sauce
- melt cream cheese and dressing over low heat
- 9x13 pan, put chicken then pour dressing over the top
- bake @ 325 for 20 mins
- put shredded cheese over top and bake for 10 more minutes
- serve with tortilla chips