November Recipes

Right in time for Thanksgiving... (That's my way of spinning my tardiness into a positive light!)

Garlic Parmesan Edamame by Kristi Aase

Serves 4

1 (16 oz) pkg frozen edamame in shell

1/2 c extra-virgin olive oil

4 cloves garlic, minced

1/2 c Italian-seasoned bread crumbs

1/2 c freshly grated Parmesan cheese

salt to taste

Steam edamame in microwave until slightly warm and not frozen. (You can do this one of 2 ways - I have a microwave steamer that I use, or even easier is throwing the edamame in a ziploc bag with about a tbsp of water, sealing it, leaving a small opening for steam, and heating it on high for 2 minutes) Drain and set aside.

In a small food processor, combine olive oil and garlic. Process until well-combined. Heat a wok over medium high heat. Add edamame and toss for a few seconds. Add garlic oil and saute for a minute or two, stirring constantly. Add breadcrumbs, Parmesan, and salt and toss until well coated. Serve immediately.

Curry Chicken Salad by Whitney Pope Rated: Submitted By: Samantha Photo By: GodivaGirl Prep Time: 10 Minutes Ready In: 10 Minutes Servings: 6 "Just a little curry powder makes a simple cold chicken salad a standout." INGREDIENTS: 3 cooked skinless, boneless chicken breast halves, chopped 3 stalks celery, chopped 1/2 cup low-fat mayonnaise 2 teaspoons curry powder DIRECTIONS: 1. In a medium bowl, stir together the chicken, celery, mayonnaise, and curry powder. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 11/10/2011

Sweet potatoes and Green bean Salad- by Shoko Malsom

1 sweet potato (yam or butternut squash will work, too)

Hand-full of fresh or frozen green beans (I like those skinny ones!)

2-3 Tbs. feta cheese

3 Tbs. toasted walnuts, chopped

Dressing:

1/4 lemon juice

3 Tbs. olive oil

1 tsp. honey

Crazy Salt or salt/pepper

1. Cut and peel sweet potato in to bite size pieces, wash well in cold water.
2. Put the sweet potatoes in a microwave safe bowl, cover loosely with plastic wrap and cook for about 3 min. or until tender.
3. Boil green beans in salted water until cooked but still crispy. Drain and cut in to bite size pieces.
4. Roast walnuts on a cookie sheet at 350 degrees for 5 to 10 min. or until the skin is starting to flake off. Be careful not to let it burn! Chop the roasted walnuts.
5. In a bowl, mix all the ingredients to make dressing.
6. In a large mixing bowl, put prepared sweet potatoes, green beans, walnuts, the dressing, and feta cheese and mix well.
7. Sprinkle Crazy Salt to taste and enjoy!

Squash dollars by Tiffany Gremmert

1 yellow squash

2 eggs

¼ C milk (or so)

1 sleeve saltine crackers

1 Cube butter

Melt one cube of butter on a cookie sheet. Slice squash into very small slices ¼ inch or less. Beat eggs and milk. Should be like what you would use to make French toast. Crush up the crackers. Dip squash into the egg mixture and then coat in crackers. Place on the cookie sheet with melted butter. Place in the oven at 350 degrees for 20 minutes. Flip the squash and cook an additional 20 minutes.

Corn Dip by Diane Poulter

3 cans fiesta corn (drained)

2 cups mayonnaise

1 cup shredded parmesan cheese

1 1/2 cups shredded pepper jack cheese

1/2 can diced jalapenos

mix together and bake at 350 for 20 minutes. Covered. Serve with Fritos or tortilla chips

Purple Potato Quinoa Salad by Thu Blackwell

Ingredients:

12 ounces purple potatoes, unpeeled, cut into 1/2-inch pieces

Quinoa:

• 4 cups low-sodium chicken broth
• 2 cups quinoa
• 3 cloves garlic, peeled and smashed
• 2 cups (8 ounces) frozen peas, thawed

Dressing:

• 1/2 cup pitted medium black olives
• 1/3 cup chopped fresh oregano leaves

• 1/4 cup extra-virgin olive oil

• 1/4 cup agave nectar
• 3 tablespoons fresh lime juice (from about 2 to 3 large limes)
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Directions

Place the potatoes in a medium saucepan with enough cold water to cover the potatoes by 2 inches. Bring to a boil over medium-high heat. Cook until tender, 12 to 15 minutes. Drain in a colander and set aside to cool.

For the quinoa: In a large saucepan or Dutch oven, bring the chicken broth, quinoa, and garlic to a boil over medium-high heat. Reduce the heat, cover the pot, and simmer until the liquid has been absorbed and the quinoa is tender, about 20 minutes. Remove the pan from the heat and allow to rest for 5 minutes. Remove the garlic and discard. Using a fork, fluff the quinoa and place in a large serving bowl. Add the peas and the cooked potatoes.

For the dressing: In a food processor, combine the olives, oregano, oil, agave nectar, lime juice, salt, and pepper. Blend until chunky.

Pour the dressing over the quinoa and toss well until coated.

Pretty, delicious and healthy!

Onion Shortcake by Alison Waters 1 large onion, chopped (i like a sweet onion but you can use regular) 1/4 c. butter or marg 1 box jiffy corn muffin mix 1 egg, beaten 1/3 c. milk 1 c. cream style corn 1 c. sour cream 1/2 tsp. dill (dried is fine) 3/4 c. swiss cheese, shredded salt Combine muffin mix, egg, milk, and corn. Place in buttered 8" square dish. Saute onion in butter/marg til tender. Add sour cream, salt, dill, and 1/2 c. cheese to the onions. Spread/pour gently over corn batter to make a second layer. Sprinkle with remaining cheese. Bake at 400 for 30-35 min.

Sweet Potatoes by Holly Bludworth

3 c. mashed yams/sweet potatoes (canned are fine)

1 c. sugar

1/2 c. butter

1 tsp. vanilla

2 eggs

mix together and put in 8x8 pan

topping:

1 c. brown sugar

1/3 c. flour

1 c. chopped pecans

1/3 c. melted butter

put topping on and bake at 350 degrees for 30 min or until bubbly hot

easily doubled for a 9x13 pan

Cranberry Butter by Holly Bludworth

from Martha Stewart

1 1/2 c. unsalted butter, room temperature

1 1/2 c. whole berry cranberry sauce (recipe on back of bag of fresh cranberries)

Combine butter and cranberry sauce in food processor. Process until smooth. Butter keeps, refrigerated, in an airtight container for up to 1 week.

Makes about 3 cups.

Pumpkin Spice Bread

By Krissy Moore

3 cups sugar

1 cup oil

4 eggs, lightly beaten

1 can (16 oz.) solid-pack pumpkin

3-1/2 cups flour

2 tsps. baking soda

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

1 tsp. nutmeg

1/2 tsp. cloves

1/2 tsp. allspice

1/2 cup water

optional: mini chocolate chips

In large bowl, combine sugar, oil and eggs. Add pumpkin and mix well. Combine dry ingredients; add to the pumpkin mixture alternately with water. Add chocolate chips if desired.

Pour into two greased 9x5x3in loaf pans. Bake at 350 for 60-70 mins. or until bread test done. Cool in pans 10 minutes before removing from pans.

Cheesy Potato Casserole by Sandy Gripshover

1 PACKAGE FROZEN HASH BROWNS

1 STICK OF MELTED BUTTER

1 16 OUNCES SOUR CREAM

1 CAN CREAM OF MUSHROOM

12 OUNCES SHREDDED CHEDDAR CHEESE

SALT & PEPPER TO TASTE

MIX ALL INGREDIENTS IN A LARGE BOWL

BAKE IN A 13*9 PAN

BAKE FOR 1 HOUR AT 350

STIR OCCASIONALLY

I had this tasty dish in Savannah this summer. I decided then that this would be at every Thanksgiving dinner from now on!! Southern Baked Yellow Squash by Stacey Ro Rated: Submitted By: Melissa Hamilton Photo By: jenniferspringall Prep Time: 20 Minutes Cook Time: 1 Hour 15 Minutes Ready In: 1 Hour 35 Minutes Servings: 10 "A simple summer squash casserole combines yellow squash with eggs, crumbs, onion, and butter. It's then baked until golden brown." INGREDIENTS: 3 pounds yellow summer squash, cut into 1-inch cubes 1/2 cup dry bread crumbs 1/2 cup chopped onion 2 eggs 1/4 cup butter, melted 1 tablespoon white sugar 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup butter, melted 1/4 cup dry bread crumbs DIRECTIONS: 1. Preheat an oven to 375 degrees F (190 degrees C). Grease a 2-quart baking dish. 2. Place the squash in a large saucepan, cover with water, and boil until soft, about 15 minutes. Drain the squash well, place in a large mixing bowl, and mash until slightly chunky. Stir in 1/2 cup of bread crumbs, onion, eggs, 1/4 cup of butter, sugar, salt, and pepper until thoroughly combined, and spread mixture into the prepared baking dish. Drizzle the top of the casserole with 1/4 cup melted butter, and sprinkle 1/4 cup bread crumbs over the butter. 3. Bake in the preheated oven until the casserole is cooked through and the top is golden brown, about 1 hour.

October Recipes!!!

For October, the Recipe Club members were asked to submit their favorite fall recipes. Here are the results:

Green Mountain Pizza- Tiffany Gremmert

¾ C Alfredo Sauce

1 pizza crust (Boboli)

10 large fresh spinach leaves

6 green onions sliced

2 check breast halves cooked and shredded (8 oz. canned)

½ lb. bacon, crispy cooked ½ “ pieces

1 C grated mozzarella cheese

1 C grated swiss cheese

Preheat oven to 450°. Spread Alfredo sauce evenly over pizza crust. Arrange spinach leaves over sauce. Add green onions, shredded chicken and bacon. Sprinkle cheese over top. Bake 15 minutes or until bubbly.

“Buttered”Noodle- Shoko Malsom

Another easy, quick dish that’s healthy and loved by my kids! Serve with cooked broccoli or some other green vegetables. Don’t tell the kids that it’s butternut squash! They’ll never know. --Shoko

8 oz. whole-wheat spaghetti or other pasta

½ cup butternut squash puree*

¼ cup milk

2 tbsp butter or trans-fat-free margarine spread

2 tbsp grated Parmesan cheese

¼ tsp salt

*Pureed Butternut Squash

Can be prepared in advance. Peel, trim, and cut up the squash. Put the squash in a microwave safe bowl. Add 2 tbsp of water. Loosely cover with plastic wrap and cook in 1-minute increments until tender. Put the cooked squash in a food processor or blender and puree until smooth. Unused portion can be frozen in a ziplock bag for later use.

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.

1. Drain, return the pasta to the warm pot, and stir in the squash puree, milk, butter, Parmesan, and salt.

Pumpkin Chili Recipe- Laurel Morris

1.5 pounds ground chuck

1 – 15 oz can dark red kidney beans

1 – 15 oz can light red kidney beans

2 – 14 oz cans pumpkin puree

2 – 28 oz cans crushed or diced tomatoes

4 cups beef broth

1 large onion, diced

1 large green pepper, diced

2 cloves garlic, diced

3 teaspoons cumin

1 teaspoon chili powder, or more to suite your tastes

1 teaspoon salt

1 teaspoon pepper

2 teaspoons dried cilantro

2 teaspoons dried oregano

1. Add ground beef, salt and pepper to a large soup pot. Brown meat. Add diced onion, diced green pepper and garlic. Cook until translucent.

2. Add ground beef and vegetables to crock-pot. Then add dark and light red beans, pumpkin puree, tomatoes, beef broth, cumin, chili powder, dried cilantro and dried oregano. Stir well. Turn to low for 6 - 8 hours, or high for 4 hours

Maple-Dijon Chicken With Sweet Potatoes- Krissy Moore

Ingredients:

1 pound boneless, skinless chicken pieces

1 onion, chopped

3 garlic cloves, chopped

1 teaspoon dried thyme

3 tablespoons maple syrup

2 tablespoons Dijon mustard

2 sweet potatoes, peeled and chopped

1 cup chicken broth

2 bay leaves

Cooking Directions:

Put the chicken into the crockpot and toss with the onion, garlic, thyme, maple syrup, and Dijon mustard.

Place the sweet potatoes on top of the chicken.

Pour in the broth and add the bay leaves.

Cover and cook on low for 5 to 7 hours, or on high for 3 to 5 hours.

The chicken is done when it is cooked through and the vegetables reached the desired tenderness.

*The Thyme was pretty strong the first time so we use a little less than 1 tsp.

TACO SOUP- Diane Poulter

1 packet taco seasoning

1 packet ranch dressing mix

1 lb ground beef

1 can diced tomatoes

1 can original Rotel

1 can corn

1 can diced green chiles

1 can kidney beans

1 can black beans

1 onion chopped

brown beef with garlic powder, salt, pepper, chili powder; drain and pour in crock pot.

pour all cans in crock pot UNDRAINED

add taco and ranch packets and onion

cook on low 6-8 hours

serve with chips, sour cream and grated cheese

Nacho Casserole- Emilee Anderson

1 can condensed Fiesta Nacho Cheese Soup

1/2 cup milk

1 jar (16 oz) salsa

1 bag tortilla chips

1 can refried beans

1/2 lb taco meat (ground beef with taco seasoning)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. In 13 x 9 backing dish stir undiluted soup with milk, spread evenly. Top with a layer of tortilla chips, then layer with refried beans. On top of the beans layer the taco meat and 1/2 the salsa. On top of the salsa add another layer of tortilla chips with the rest of the salsa and cheese (I even add cheese at other places in the layers because I'm obsessed with cheese).

Bake for 20 minutes or until hot.

Serve with additional tortilla chips.

Pinto Beans/Re-fried Beans- Camille Neibert

Place large package of pinto beans in a large pot. Cover beans with water (about an inch or two above the beans will be the water line)

Soak over night.

DRAIN water from soaked beans.

Add new water to cover beans and then add the following ingredients;

Add :

1 onion, chopped

2-4 TBS fresh Garlic, chopped

1 lb. bacon, chopped (uncooked)

3-4 TBS Beef Bullion (I have used chicken bullion instead. either is fine)

Bring to a boil. Turn to low and simmer 4-5 hours.

Chicken and Rice Casserole- Sandy Gripshover

2 CUPS COOKED RICE

2 CANS CREAM OF CHICKEN SOUP

6-8 PIECES OF SKINLESS, BONELESS CHICKEN TENDERS

2 TABLESPPONS WATER

SALT & PEPPER

LINE 13*9 PAN WITH ALUMINUM FOIL

PLACE CHICKEN PIECES IN PAN AND COVER WITH CREAM OF CHICKEN SOUP

ADD WATER, SALT & PEPPER

BAKE AT 375 FOR 45-60 MINUTES

MEANWHILE YOU CAN COOK RICE ACCORDING TO PACKAGE DIRECTIONS

PLACE CHICKEN OVER RICE

SEASON TO TASTE

***EASY CLEAN UP JUST THROW AWAY ALUMINUM FOIL***

ENJOY!!

DINNER IN A PUMPKIN- Thu Blackwell

I love pumpkin! Pre-cook the ground beef and rice mixture, then bake it in a pumpkin. To serve, you scoop out some of the filling and some cooked pumpkin from the side - it is so delicious (it melts in your mouth!) Tip: If you plan on cooking this after Oct. 31st, make sure you purchase a pumpkin BEFORE Halloween. I've noticed that you can't find any after Nov. 1st. You'll want a pumpkin no taller than 8" or 9" (so it will fit well in your oven). So yummy!

For fun - you can paint a face on it (before baking), or draw one with permanent markers. :o)

1 Medium sized pumpkin
2 lb. ground beef
1 lg. onion

2 cloves garlic, minced

1/3 to 1/2 c. soy sauce (depending on your taste - It may seem like a lot, but it is well absorbed and enhances the flavor of the pumpkin)
1 can cream of mushroom soup
1 can cream of chicken soup
1 4 oz. can of mushrooms - drained and chopped
2 T. brown sugar
4 c. under-cooked rice (brown or white, the rice will continue to cook in the oven)

Preheat oven to 375 degrees. Using a sharp knife, cut about 2-3 inches around the stem - leaving a 4-5 inch opening. Cut at a diagonal (towards the stem) so the top will not fall in. Remove seeds and pulp. Brown ground beef and chopped onion. In a medium bowl, combine meat mixture, pre-cooked rice, and remaining ingredients. Spoon mixture into pumpkin and replace top. Place pumpkin on a foil lined baking sheet. Bake about 2 hours on bottom oven rack, or until pumpkin flesh is soft and tender (test by inserting fork). Serve by scooping out some cooked pumpkin along with the meat filling. Sprinkle pumpkin with a little salt if desired.

Black Beans with Ham Crock Pot Meal- Sharman Pope

1 small bag black beans (presoak over night)

1 large onion

2 ham hocks or hambone with lots of meat

1/2 pkg pepperoni

1 cup celery

1 tsp cumin

1 tsp salt

1 tsp black pepper

1 small chopped jalepeno (if desired)

Cook on low for 8 hours. Serve over bed of white rice.

Creamy Pumpkin Soup- Stacey Ro

1 medium onion, chopped

2 tablespoons butter or margarine

2 (14.5 ounce) cans chicken broth

2 cups sliced peeled potatoes

2 cups canned cooked pumpkin

2 cups milk

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1 cup sour cream

1 tablespoon chopped fresh parsley

3 bacon strips, cooked and crumbled

1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes and pumpkin; cook until the potatoes are tender, about 15 minutes. Remove from the heat; cool. Puree half of the mixture at a time in a blender or food processor until smooth; return all to the pan. Add the milk, nutmeg, salt and pepper; heat through. Meanwhile, combine the sour cream and parsley. Spoon soup into bowls; top each with a dollop of sour cream and sprinkle with bacon.

You could serve this in a hollowed-out pumpkin for a festive look.

Ritz Cracker Pork Chops- Allison Waters

* 1 cup crushed crackers

* garlic powder OR garlic salt (depending on how salty you like your food) - to taste

* ground pepper - to taste

* 2 eggs - beaten

* 4 pork chops

* 1/4 cups butter

** heat oven to 375

** in a shallow bowl combine crushed crackers, garlic powder OR garlic salt, and pepper - in another shallow bowl beat eggs

** dip pork chops in eggs and then cracker mixture

** place pork chops in a casserole dish - cut butter into little cubes and place on and around pork chops

** cover and bake for 45 minutes - turning once - uncover and broil for the last 5 minutes

September Recipes are Here!!!

CHEESY POTATO SOUP by Alison Waters

*3lbs potatoes

*2 cans cr. of mushroom soup (no water added) ~ (i've also used the garlic mushroom soup)

*1 tsp italian seasoning

*1/4 c green onion

*1 c milk

*1 c shredded cheddar cheese

*8 oz sour cream

*3-4 slices of bacon, cooked

** peel and cut potatoes into bite size pieces ~ boil until fork tender ~ in crock-pot combine all ingredients and potatoes ~ cook on high 1 and 1/2 hrs.

**i like to serve with rolls or grilled sandwiches

Egg Rolls by Emilee Anderson

1 lb ground pork, fried

2 grated carrots

2 spears chopped celery

1 diced onion

1/4-1/2 head of cabbage shredded

(I actually use a coleslaw kit instead of doing individually cut veggies of carrots, celery and cabbage, but I'll leave that up to you.)

Cover and let steam about 15 min over med-low heat. Sprinkle with salt and pepper.

Put 1/2 cup of filling in each egg roll wrapper (wrappers are found in the produce section).

Sweet & Sour Sauce

3/4 cup sugar

2 T. corn starch

1/3 cup water

1/3 cup vinegar

2 T. soy sauce

Cook until think and bubbly.

Dip egg rolls into sweet & sour sauce and enjoy!

Chicken Parmesan by Tiffany Gremmert

1 egg beaten

4 chicken breasts

½ C Italian seasoned dry bread crumbs (I use plain and add lots of Italian seasoning)

2 tbsp butter

2 C spaghetti sauce

½ C shredded mozzarella cheese

1 tbsp grated parmesan cheese

Melt butter in skillet. Dip chicken into egg then coat in bread crumbs. Cook in skillet over medium heat in hot butter. Cook both sides 10 minutes or until browned. Remove; set aside.

In same skillet, heat spaghetti sauce to boiling. Add chicken. Reduce heat to low. Cover; cook 5 minutes. Sprinkle with cheeses. Cover; cook until cheese is melted. Serve over spaghetti noodles.

Hash Brown Quiche by Kristi Aase

Ingredients

• 3 cups, shredded frozen hash browns, thawed and drained
• 4 tablespoons (1/2 stick) butter, melted
• 3 large eggs, beaten
• 1 cup half-and-half
• 3/4 cup diced cooked ham
• 1/2 cup diced green onions
• 1 cup shredded Cheddar
• Salt and freshly ground black pepper

Directions

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Spinach & Bowtie Pasta by Shoko Malsom

Makes 6-8 servings

Ingredients:

1 lb. lean ground beef

1 bunch of spinach, washed and chopped

(or 10 oz. bag of baby spinach)

3 garlic cloves, chopped

2 Tbsp olive oil

10 oz. box of Bowtie Pasta

1 tsp Italian seasoning

1 cup Parmesan cheese

Salt & Pepper to taste

Directions:

1. Cook pasta according to package directions.

2. While pasta is cooking, in a large non-stick skillet heat olive oil, once hot add chopped garlic. Cook for 1-2 minutes (careful not to burn it!) & add ground beef, cook until brown.

3. Once the meat is cooked, add spinach, Parmesan cheese, Italian seasoning, and salt & pepper until spinach is wilted and cheese is melted.

4. Toss spinach mixture and pasta together and serve.

*Ground beef can be substituted with ground turkey or use ½ lb. ground beef and ½ lb. ground turkey. I personally think it tastes better if some ground beef was used for this dish! This a super easy dish that you can make for your family on a busy night and kids won’t mind the spinach at all!

Chicken Broccoli Casserole

by Krissy Moore

Ingredients

2-3 cups cooked and chopped chicken

1 cup water

1 cup rice

1 stick melted butter

1 10oz package broccoli (thawed) or use fresh broccoli cut in small pieces

1/2 cup chopped celery

1/2 cup chopped onion

1 can cream of mushroom soup

1 cup (8oz.) Jar cheeze whiz

Topping- French's Fried Onions

Directions

Using a 9x13 pan, mix all ingredients together except the fried onions. Top with French's Fried Onions.

Bake at 350 degrees uncovered for about 1 hour or until brown on top and bubbly.

Tips-

Cooking a pkg. of chicken breast with 1 can of chicken broth in the Crockpot for at least 3-4 hours on high works and tastes best. You can make this ahead of time. I have also put this chicken in the freezer after cooking it and pulled it out of the freezer to add to the recipe.

Hope you enjoy it as much as we do!! It's a yummy comfort food and great as leftovers or frozen in individual serving to reheat for lunch on another day.

Taco Pie by Sandy Gripshover

1 pound hambuger meat

1 package taco seasoning

1/2 cup tomato sauce

1 1/2 cups fritos chips

1 can crescent rolls

6 slices cheese

1 small container sour cream

1/2 cup water

brown hambuger meat and drain well..

add taco seasoning, water, and tomato sauce

crush fritos

press rolls in a pie pan to make crust

sprinkle half of the fritos and pour in the meat mixture

spread sour cream

then layer the cheese

sprinkle the remainder of the fritos on top

bake at 375 for about 20 minutes

Quiche by Thu Blackwell

For 2 pies:

12 eggs

1 bag of italian blend shredded cheese

3 c heavy cream

salt and pepper to taste

1 package bacon, chopped

1/2 bag fresh spinach, chopped

2 pie crusts (I like Marie Callenders premade pie crusts)

Preheat oven 350*.

Cook bacon until crispy and set aside.

Mix together eggs, s&p and cream.

In both pies: layer spinach, bacon and cheese. Repeat bacon, spinach and lastly cheese.

Carefully pour in the egg mixture.

Bake for 1 hr. - 1 1/2 hrs at 350* or until toothpick comes out clean.

Serve with salad on the side!!

Kona Chicken by Sharman Pope

6 boneless skinless chicken breasts

1/4 cup brown sugar

1/2 cup soy sauce

2 cloves garlic, minced

2 TBSP olive oil

1 tsp dry ginger

1/4 tsp black pepper

Mix all above ingredients until well blended. Add chicken to sauce. Stir well. Refrigerate at least 6 hours, (overnight is better.) Place chicken on outside grill. Remove from grill. Place on baking sheet. Top with 1 slice (1/8 inch thick), 1 slice Provolone Cheese, 1 slice pineapple, and 1 maraschino cherry in center. Broil until cheese starts to melt. Serve warm. Works great with Uncle Ben’s Wild Rice.

Grilled Chicken Thighs with Tropical Salsa by Stacey Ro

Cooking Spray

1 teaspoon garlic powder

1 teaspoon ground cumin

3/4 teaspoon salt, divided

1/4 teaspoon freshly ground black pepper

8 skinless, boneless chicken thighs (about 1 1/4 lbs.)

2 cups cubed fresh pineapple (about 1/2 pineapple)

1/2 cup fresh corn kernels (about 1 ear)

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced fresh basil

3 TBSP finely chopped red onion

1 TBSP cider vinegar

1 teaspoon sugar

1. Heat a grill pan over medium-high heat;lightly coat with cooking spray. Combine garlic powder, cumin, 1/2 teaspoon salt, and pepper in a small bowl. Sprinkle over chicken. Add chicken to pan;cook 10 minutes on each side or until done.
2. Meanwhile, combine remaining 1/4 teaspoon salt, pineapple, and remaining ingredients in a medium bowl. Serve Salsa over chicken.

Stuffed Pizza Rolls by Holly Bludworth

Recipe from ourbestbites.com

1 roll refrigerated pizza dough (or your own) - can use regular or thin crust

marinara/pizza sauce

2T grated Parmesan cheese

1T. olive oil or melted butter

1/2t. garlic powder

1t. dried Italian seasoning

mozzarella cheese, diced or grated - I also use cheddar

pizza toppings of your choice: i.e., ham and pineapple, pepperoni slices, sausage, etc.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees.

Unroll your pizza dough package. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square. NOTE: You're not putting the marinara sauce on the dough - it's for dipping after! Eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

Carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and them place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them for 15-20 minutes or until golden brown on top.

Serve warm with warmed marinara sauce on the side for dipping and a side salad.