Uncle Sam's Crispy Treat Cake

24 Servings Prep: 1-1/4 hours Ingredients • 8 cups miniature marshmallows • 1/2 cup butter, cubed • 12 cups crisp rice cereal • 2-1/2 cups shortening • 3 cups confectioners' sugar • 3/4 teaspoon vanilla extract • 3 jars (7 ounces each) marshmallow creme • Red and blue paste food coloring

Directions • In a Dutch oven, combine marshmallows and cubed butter. Cook and stir over medium-low heat until melted. Remove from the heat; stir in cereal. Press 4 cups into a greased 9-in. round pan. Form remaining mixture into a 5-in. diameter x 6-1/2-in. tall cylinder; place on waxed paper to cool. • • For frosting, in a large bowl, beat softened butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Beat in marshmallow creme until light and fluffy. • • Unmold cereal mixture from 9-in. pan and place on a cake plate. Place 3 cups frosting in a small bowl; beat in red food coloring until smooth. Frost top and sides of 9-in. cake with 1 cup red frosting. • • Place 1 cup white frosting in a small bowl; beat in blue food coloring until smooth. Frost bottom 2-1/4 in. of the cylinder with blue frosting. Place cylinder on cake. Frost the rest of the cylinder with red frosting. • • Cut a small hole in the corner of pastry or plastic bag; insert #48 basketweave tip. Using white frosting, pipe stripes on sides of hat. • With a #7 round tip, pipe trim. • • Using a 1-1/2 in. star cookie cutter, press a row of stars onto hatband. Fill in stars with white frosting using the #7 tip. Yield: 24 servings.

Fresh Strawberry Pie

Makes one 9-inch pie, serving 8 to 10 INGREDIENTS Filling • 4pints (about 3 pounds) fresh strawberries , gently rinsed and dried, hulled (see note) • 3/4cup (5 1/4 ounces) sugar • 2tablespoons cornstarch • 1 1/2teaspoons Sure-Jell for low-sugar recipes (see note) • Generous pinch Table salt • 1tablespoon juice from 1 lemon • 1recipe Baked Pie Shell (see related recipe) Whipped Cream • 1cup cold heavy cream • 1tablespoon sugar

INSTRUCTIONS • 1. FOR THE FILLING: Select 6 ounces misshapen, underripe, or otherwise unattractive berries, halving those that are large; you should have about 1½ cups. In food processor, process berries to smooth puree, 20 to 30 seconds, scraping down bowl as needed. You should have about ¾ cup puree. • 2. Whisk sugar, cornstarch, Sure-Jell, and salt in medium saucepan. Stir in berry puree, making sure to scrape corners of pan. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Boil, scraping bottom and sides of pan to prevent scorching, for 2 minutes to ensure that cornstarch is fully cooked (mixture will appear frothy when it first reaches boil, then will darken and thicken with further cooking). Transfer to large bowl and stir in lemon juice. Let cool to room temperature. • 3. Meanwhile, pick over remaining berries and measure out 2 pounds of most attractive ones; halve only extra-large berries. Add berries to bowl with glaze and fold gently with rubber spatula until berries are evenly coated. Scoop berries into pie shell, piling into mound. If any cut sides face up on top, turn them face down. If necessary, rearrange berries so that holes are filled and mound looks attractive. Refrigerate pie until chilled, about 2 hours. Serve within 5 hours of chilling.? • 4. FOR THE WHIPPED CREAM: Just before serving, beat cream and sugar with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 additional seconds. Increase speed to high; continue beating until cream is smooth, thick, and nearly doubled in volume and forms soft peaks, 30 to 60 seconds. • 5. Cut pie into wedges. Serve with whipped cream. To account for any imperfect strawberries, the ingredient list calls for several more ounces of berries than will be used in the pie. If possible, seek out ripe, farmers’ market–quality berries. Make certain that you use Sure-Jell engineered for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box); otherwise, the glaze will not set properly. The pie is at its best after two or three hours of chilling; as it continues to chill, the glaze becomes softer and wetter, though the pie will taste just as go

BBQ Veggie Pasta Salad

Ingredients: 4 1/2 oz. (about 1 3/4 cups) uncooked high-fiber rotini pasta 1 red bell pepper, halved lengthwise, stem and seeds removed 1 red onion, ends removed, cut into 1/2-inch slices (rings intact) 1 zucchini, stem end removed, halved lengthwise 1 ear corn, husk removed 1/2 cup crumbled reduced-fat feta cheese 1/4 cup chopped scallions 1/4 cup fat-free ranch dressing 2 tbsp. BBQ sauce with 45 calories or less per 2-tbsp. serving

Directions: Cook pasta in a medium pot per package instructions, about 8 minutes. Drain and transfer to a large bowl. Bring a grill sprayed with nonstick spray to medium heat. Place pepper halves, onion slices (rings intact), zucchini halves, and ear of corn on the grill. Grill for 6 minutes with the grill cover down, rotating corn halfway through. Flip veggies. With the grill cover down, grill until fully cooked and blackened, about 6 more minutes, rotating corn halfway through. Chop veggies and remove corn kernels from the ear. Add to the large bowl. Add feta cheese and scallions, and lightly toss to mix. In a small bowl, mix ranch dressing with BBQ sauce. Add to the large bowl and toss to coat. Cover and refrigerate until chilled, about 1 hour. Enjoy! MAKES 6 SERVINGS HG Alternative! Cook your veggies on a grill pan, working in batches, and adjust cook times as needed. If the pan doesn't have a lid, just loosely cover it with a skillet lid.

AMERICAN FLAG PULL APART CUPCAKES

INGREDIENTS For the Cake: • One box of store bought devils food cake mix, or your favorite devils food cake recipe Icing and Decoration: • 1 cup (2 sticks) unsalted butter, room temperature • 6 to 8 cups confectioners' sugar • 1/2 cup milk • 1 teaspoon pure vanilla extract • 1 pint strawberries • 1 cup blueberries Makes 48 mini cupcakes

PREPARATION Instructions For The Cake: Preheat oven to 350 degrees and line mini muffin tins with paper liners. Note: this recipe yields 48 mini cupcakes so you will need two 24-cup mini muffin tins or have to bake them in batches using whatever size mini muffin tins you have. Mix cake according to package/recipe instructions. Once batter comes together, fill each prepared muffin cup ¾ of the way full with batter. Bake cupcakes until a toothpick inserted into the center comes out clean, about 18-20 minutes. Cool on wire rack while you prepare the icing and fruit topping. For The Icing/Decoration: Dry berries thoroughly. It is important that they be super dry or else they will slide off of the cake. Hull and slice strawberries in half, then cut the half’s into thin slices, this will be the “stripes” in the American flag. Gently blot the strawberries with paper towel to remove any excess juice from the berries. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups of sugar, milk, and vanilla and mix until light and fluffy. If the icing is a little too soft, add in remaining 2 cups sugar to reach a stiff frosting. Generously pipe icing onto each cupcake. You want to be generous because when the cupcakes are sitting next to each other, extra icing will fill in the gaps and make the cake look more like a flag. Note: you can spread instead of pipe but piping always looks neater. Find a large rectangular platter, slightly bigger than you think you will need for 48 cupcakes and place each cupcake side by side touching each other, making six rows of 8 cupcakes. Place the blueberries or “stars” in the upper left side corner of the cake, approximately, eight rows of eleven blueberries. Then take your strawberries and set them on their side into rows to fill in the rest of the cake. Keep cake refrigerated until guests arrive because icing will melt if left out in the heat.

Shrimp and Lemon Skewers with Feta-Dill Sauce

• TOTAL TIME: 30 MIN • SERVINGS: 6 Squeeze the charred lemons over the shrimp before serving for a tangy, smoky hit of flavor. You may want to make extra feta sauce to have with lean lamb steaks or chicken skewers. 1. 1/2 cup plain low-fat yogurt 2. 1 scallion, white and light green parts only, thinly sliced 3. 4 large garlic cloves, very finely chopped 4. 2 1/2 tablespoons finely chopped dill 5. 1/2 cup crumbled feta cheese (2 ounces) 6. Salt and freshly ground pepper 7. 1/4 cup extra-virgin olive oil 8. 2 pounds peeled and deveined large shrimp 9. 2 lemons, each cut into 12 wedges 1. Light a grill. In a medium bowl, mix the yogurt with the scallion, 1/4 of the garlic and 1/2 tablespoon of the dill. Stir in the feta, mashing it slightly. Season with salt and pepper. 2. In a large bowl, combine the remaining minced garlic and 2 tablespoons of dill with the olive oil. Add the shrimp and lemons, season with salt and pepper and toss to coat. Thread 4 shrimp and 2 lemon wedges onto each of 12 skewers. Season with salt and pepper and grill over a medium-hot fire, turning occasionally, until the shrimp are charred and cooked through, about 5 minutes. Transfer the skewers to a platter and serve at once with the feta sauce.

Breaded Mozzarella Sticks

Cooking Time: 5 min Ingredients • 4 2% mozzarella sticks • 1/4 cup panko breadcrumbs • 1/4 cup Egg Beaters • 2 teaspoons salt • 2 tablespoons oregano • Extra virgin olive oil spray Instructions 1. Start out by cutting your Mozzarella sticks in half. This will allow for a more finger friendly appetizer. 2. In two small bowls, go ahead and pour in your Egg Beaters in one bowl and your Panko breadcrumbs in the other. 3. In your Panko bowl. mix in your salt and oregano. 4. Spray down a baking pan with extra virgin olive oil. 5. Let's start coating! Toss in a Mozzarella stick into your Egg Beaters bowl and then transfer it to your Panko bowl making sure the Mozzarella stick is coated well. Place on your baking pan and continue. 6. Once your Mozzarella sticks are all coated place the pan in the broiler on high for about 4 to 5 minutes. Keep a close eye. Once the cheese starts to bubble your Mozzarella stickss are done. 7. Eat alone or serve it up with some of your favorite marinara sauce, and enjoy!

Barbecue Fries

Serves 4 Hands-on Time: 10m Total Time: 40m Ingredients • 5 tablespoons olive oil • 6 tablespoons barbecue sauce • 1/2 to 1 teaspoon hot pepper sauce • 1/2 teaspoon black pepper • 1/2 teaspoon paprika (optional) • 1/4 teaspoon ground cumin (optional) • 2 pounds russet or baking potatoes (3 potatoes), scrubbed • sour cream (optional) Directions 1. Heat oven to 450° F. 2. Drizzle 1 tablespoon of the oil onto a rimmed baking sheet. 3. In a large bowl, combine the remaining oil, the barbecue sauce, hot pepper sauce, black pepper, and paprika and cumin (if using). 4. Cut each potato lengthwise into 8 to 10 wedges. Add them to the bowl and toss. Spread the potatoes in a single layer on the prepared sheet. Bake, turning once, until golden and tender, 25 to 30 minutes. Serve hot with the sour cream for dipping (if desired).

Spinach Cheese Balls

Serves: 36 Cooking Time: 20 min Ingredients • 2 (10 ounce each) packages frozen chopped spinach, thawed and squeezed dry • 2 cups herb stuffing mix, crushed • 1 cup grated Parmesan cheese • 1/8 teaspoon ground nutmeg • 3 eggs • 1/2 cup (1 stick) butter • 2 cloves garlic, chopped • 1/2 cup finely chopped onion • 1/2 cup mayonnaise • 1/4 cup prepared yellow mustard • 1 tablespoon honey Instructions 1. Preheat oven to 350 degrees F. 2. In a large bowl, combine spinach, crushed stuffing mix, Parmesan cheese, nutmeg, and eggs; set aside. 3. In a medium-sized skillet, melt butter over medium heat and sauté onion & garlic until soft. Add sautéed onions to stuffing mixture and mix well. Shape mixture into 1-1/2-inch balls and bake on an ungreased cookie sheet 12 to 15 minutes, until golden and firm to touch. 4. In a small bowl, combine mayonnaise, yellow mustard, and honey, mix well. Serve as a mustard dipping sauce.

Avocado Hummus

Ingredients: 1 can of chickpeas, drained & reserve liquid 1 avocado 5 T tahini Juice of 1 lemon (or more to taste) chopped cilantro - small bunch 4 or 5 cloves of garlic salt/pepper to taste chopped jalapeno to taste or other chili Combine all ingredients in blender or food processor. Blend until smooth. Add liquid to achieve desired consistency

Roasted Cauliflower Au Gratin

Ingredients • 2 large heads cauliflower • 3 tablespoons EVOO - Extra Virgin Olive Oil • Salt and black pepper • • For the Topping: • 2 tablespoons EVOO - Extra Virgin Olive Oil • 3 tablespoons butter • 1 garlic clove, grated • Zest of 1 lemon • 2 tablespoons parsley, chopped • 1 cup breadcrumbs • For the Sauce: • 2 tablespoons butter • 4 tablespoons flour • 2 cups milk • Salt and black pepper • Freshly grated nutmeg • 1 cup ricotta cheese Yields: 4-6 Preparation Preheat oven to 400°F. Chop cauliflower into medium to large bite-size florets. Toss cauliflower with EVOO, salt and pepper to coat. Roast on a baking sheet until just barely tender but slightly crispy, about 15 minutes. For the topping, in a large skillet over medium heat, add 2 tablespoons EVOO and butter. When butter melts, add the garlic, lemon zest and parsley, and cook for 1-2 minutes or until fragrant. Add breadcrumbs and toast until golden. Transfer to a bowl and reserve. Meanwhile, make the sauce: Melt butter in a saucepot over medium heat. Stir in the flour and cook a few minutes, stirring constantly, until it starts to smell slightly nutty. Stir in milk, salt, pepper and nutmeg, and bring to a simmer. Remove from heat and reserve. Turn down oven to 375°F. Mix the cauliflower and sauce in a casserole dish, then dollop with ricotta. Bake 15 minutes, until golden brown. Finish it with a sprinkling of the breadcrumb mixture and a squeeze of lemon juice over top.

Peach Mojitos

• Yield: 10 servings (serving size: about 2/3 cup) Ingredients • 3 cups coarsely chopped peeled ripe peaches (about 1 pound) • 1 teaspoon grated lime rind • 1 cup fresh lime juice (about 4 large limes) • 3/4 cup sugar • 1/2 cup packed mint leaves • 2 cups white rum • 4 cups club soda, chilled • Crushed ice • Mint sprigs (optional) Preparation 1. Place peaches in a blender or food processor; process until smooth. Press peach puree through a fine sieve into a bowl; discard solids. 2. Combine rind, lime juice, sugar, and mint in a large pitcher; crush juice mixture with the back of a long spoon. Add peach puree and rum to pitcher, stirring until sugar dissolves. Stir in club soda. Serve over crushed ice. Garnish with mint sprigs, if desired

Chicken Fiesta Salad

INGREDIENTS: 2 skinless, boneless chicken breast halves 1 (1.27 ounce) packet dry fajita seasoning, divided 1 tablespoon vegetable oil 1 (15 ounce) can black beans, rinsed and drained 1 (11 ounce) can Mexican-style corn 1/2 cup salsa 1 (10 ounce) package mixed salad greens 3 green onions, chopped 1 tomato, cut into wedges Chopped cilantro to taste Sliced or diced avocado DIRECTIONS: 1. Rub chicken evenly with 1/2 the fajita seasoning. Heat the oil in a skillet over medium heat, and cook the chicken 8 minutes on each side, or until juices run clear; set aside. 2. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. 3. Prepare the salad by tossing the greens, onion, cilantro and tomato. Top salad with chicken and dress with the bean and corn mixture. Top with avocado.

Bacon, Ranch, and Chicken Mac and Cheese

• Yield: 4 servings (serving size: about 2 cups) • Total:45 Minutes Ingredients • 8 ounces uncooked elbow macaroni • 1 slice applewood-smoked bacon • 8 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces • 1 tablespoon canola oil • 1 tablespoon all-purpose flour • 1 1/2 cups fat-free milk • 1/3 cup condensed 45% reduced-sodium 98% fat-free cream of mushroom soup, undiluted • 3/4 cup (3 ounces) shredded six-cheese Italian blend (such as Sargento) • 1/2 teaspoon onion powder • 1/2 teaspoon garlic powder • 1/2 teaspoon chopped fresh dill • 1/8 teaspoon salt • Cooking spray • 1/2 cup (2 ounces) shredded colby-Jack cheese Preparation 1. Cook pasta according to package directions, omitting salt and fat; drain. 2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Finely chop bacon; set aside. Increase heat to medium-high. Add chicken to drippings in pan; sauté 6 minutes or until done. 3. Heat oil in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes, stirring constantly with a whisk. Combine milk and soup, stirring with a whisk; gradually add milk mixture to saucepan, stirring with a whisk. Bring to a boil; cook 2 minutes or until thick. Remove from heat; let stand 4 minutes or until sauce cools to 155°. Add Italian cheese blend, onion powder, garlic powder, dill, and salt, stirring until cheese melts. Stir in pasta and chicken. 4. Preheat broiler. 5. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle evenly with reserved bacon and colby-Jack cheese. Broil 3 minutes or until cheese melts

No Bake Raspberry Lemonade Cheesecake

ingredients • 2 cups graham cracker crumbs 1 individual pkg • 7 TB butter • 1/4 cup sugar • 14 oz COOL WHIP whipped topping thawed • 12 oz can frozen raspberry lemonade thawed • 4 oz can sweetened condensed milk instructions 1. Combine graham cracker crumbs, butter and sugar in a medium sized bowl. Mix until well combined. Press crumbs in the bottom of 8 jars or a 9x9 pan. 2. In a large bowl combine COOL WHIP, frozen raspberry lemonade and sweetened condensed milk. Stir until smooth. Spoon onto graham cracker crust. 3. Freeze for 3-5 hours. Let thaw 10 minutes before serving.

Cheeseburger Egg Rolls

Ingredients • EVOO - Extra Virgin Olive Oil for drizzling • 1/2 red onion, chopped • 3/4 pound ground sirloin or chuck • Kosher salt and black pepper • 1 cup sharp yellow cheddar cheese, grated • 1 tablespoon Worcestershire sauce • 1 tablespoon grainy Dijon mustard or other mustard of choice • 12-14 prepared egg roll wrappers • Water • Cooking spray • Sesame seeds Yields: about 15 Preparation Preheat oven to 375°F. Heat EVOO in a skillet over medium-high heat. Add onion and let sweat. Once cooked, add ground sirloin and brown, breaking it up into small pieces as it cooks. Season with salt and pepper. Once meat is browned, drain fat from pan and pour meat and onions into a medium-size mixing bowl and let cool. Once cool, mix in cheddar cheese, Worcestershire sauce and mustard. To wrap egg rolls, brush water around all four sides of a wrapper to act as the glue. Place a 1/3 cup of the meat and onion mixture into the center of the wrapper. Fold two corners into the center and then wrap the other corner to the next, creating a long skinny roll. Place finished rolls onto a sheet pan with a wire rack arranged above sheet pan. Spray and roll egg roll tightly with all natural cooking spray and sprinkle with sesame seeds. Bake for 20-25 minutes, until egg rolls start to brown. Serve with Rachael's Russian Dressing Dipper alongside. Rachael’s Russian Dressing Dipper Ingredients • 1 cup sour cream • 2 rounded tablespoons pickle relish • 1/4 cup tomato ketchup • Salt and pepper, to taste Yields: Preparation In a medium-size bowl, mix all ingredients together, adding salt and pepper to taste.

Cola Barbecue Sauce

Yield: 3 3/4 cups Prep Time: 15 min Cook Time: 15 min ingredients: 1 1/2 cups cola (or pepsi) 1 1/2 cups ketchup 6 tablespoons worcestershire sauce 4 tablespoons steak sauce (such as A-1) 1 tablespoon chipotle Tabasco sauce (or 2 teaspoons liquid smoke) 1 1/2 teaspoons dried onion flakes 1 1/2 teaspoons dried garlic flakes 3/4 teaspoon freshly ground black pepper Regular Tabasco sauce or Frank's Hot Sauce, optional (add a few drops if you like things spicy) directions: 1. Combine ingredients, whisk together and bring to a boil. Reduce heat to low and simmer for 15 to 20 minutes, stirring often, until sauce has reduced slightly and thickened. 2. Use sauce immediately or transfer to a large jar. Cool completely, then cover and refrigerate (will keep for several weeks). Source: RecipeGirl.com

Shepherd’s Pie Knife-and-Fork Burgers

Ingredients • 2 tablespoons olive or vegetable oil, plus some for drizzling • 1/4 pound button mushrooms, 5 to 6, stemmed and very finely chopped • 1 carrot, very finely chopped • 1 rib celery, very finely chopped • 1 shallot, very finely chopped • 2 to 3 cloves garlic, very finely chopped • Salt and pepper • 2 large or 3 medium russet potatoes, peeled and cubed • 1 1/2 pounds coarse beef chuck • 4 tablespoons Worcestershire sauce, divided • 1/4 to 1/3 cup whole milk • 2 tablespoons sour cream • 2 tablespoons horseradish • 1 egg yolk, beaten • 4 tablespoons butter, divided • 2 tablespoons finely chopped chives • 2 tablespoons flour • 1 can beef consommé • 1 tablespoon Dijon mustard • Chopped flat-leaf parsley, garnish • 4 slices white bread, toasted and lightly buttered Yields: 4 Preparation In a skillet over medium heat, heat 2 tablespoons olive or vegetable oil. Add vegetables and garlic, and season with salt and pepper, cook to tender then cool completely. Meanwhile, boil potatoes in salted water until tender. Combine ground beef with 3 tablespoons Worcestershire, salt, pepper and cooled vegetables. Form 4 patties and drizzle them with oil. Heat griddle or cast-iron skillet over medium-high heat. Cook burgers 10 minutes, turning once for medium doneness. Switch broiler on high. Drain potatoes and mash with milk, sour cream, horseradish, egg yolk, 2 tablespoons butter, chives, salt and pepper. Top the burgers with mounds of potatoes and set under broiler to brown, in middle of oven, 3-4 minutes. Melt remaining 2 tablespoons butter in a small skillet over medium heat. Whisk in flour then consommé; let thicken and season with remaining tablespoon Worcestershire, black pepper and Dijon. Set burgers topped with potatoes on buttered toast and pour gravy over top, garnish with parsley and serve.

CHUBBY HUBBY BARS

Cook time: 30 Min Difficulty: EASY Prep time: Serves: INGREDIENTS - 2 c all-purpose flour - 1 tsp baking soda - 1/2 tsp salt - 3/4 c unsalter butter or margarine (room temperature) - 1 c light brown sugar - 1/2 c granulated sugar - 2 lg eggs - 1 Tbsp vanilla extract - 1 c semi-sweet chocolate chips - 1 1/2 c coarsely chopped pretzels - 1/4 c peanut butter chips (for top) - 1/4 c chocolate chips (for top) - 1/4 c coarsely chopped pretzels (for top) DIRECTIONS 1. Preheat oven to 350. Foil line and spray a 9X13" pan. In a bowl, whisk flour, baking soda and salt. Using a mixer, beat butter and both sugars at medium speed until fluffy. Add eggs and vanilla. On low speed, beat in dry ingredients just until incorporated. I stirred in some chunky peanut butter eye balled about 1/4 cup or so,1 cup chocolate chips and 1 1/2 cups pretzel pieces. 2. Spread batter evenly in pan. Sprinkle peanut butter chips, 1/4 chocolate chips and 1/4 cup chopped pretzels. 3. Bake for about 30 minutes or until golden brown. Cool completely

Chicken Roll Ups

• 1 pkg cream cheese (8oz) • 1 pkg crescent rolls (6 ct) (note, you can also use TWO packages of regular sized crescents) • 2 shredded, cooked chicken breasts • 1.5 C grated chedder cheese • 1 C grated Monterey Jack • 1/4 t salt • 1/4 t pepper • bread crumbs • 1/4 stick melted butter Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes

Crock Pot Baked Potatoes

potatoes 1. Wash your potatoes well and let them dry. Then wrap each potato in a piece of foil (no need for pricking them). 2. Place the foil wrapped potatoes in your crock pot. I put 8 medium sized potatoes in my 4 quart crock pot, but I probably could have fit at least 10. 3. Cook on low for 8 hours.

Smoked Beer Butt Chicken

INGREDIENTS: 1 (3 pound) whole chicken 1/4 cup vegetable oil 3 tablespoons liquid smoke flavoring 1 clove garlic, peeled 2/3 (12 ounce) can beer sea salt to taste ground black pepper to taste 1 pinch garlic salt, or to taste 1 small whole potato DIRECTIONS: 1. Preheat grill for medium heat and lightly oil the grate. 2. Rinse the chicken and dry with paper towels; rub vegetable oil over the entire chicken, inside and out. Pour liquid smoke flavoring into the can of beer and add the garlic clove. Set the chicken upright in a grill pan with the beer can inserted into the cavity. Season outside of skin with sea salt, black pepper, and garlic salt, gently rubbing the seasonings into the oiled chicken skin. Place the potato into the neck cavity to seal in steam and cover potato with the flap of neck skin. Secure the skin to the potato with a toothpick. 3. Place chicken upright on the hot grill and grill until chicken is no longer pink inside and the skin is crisp, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read at least 165 degrees F (75 degrees C).

Pasta Milan

INGREDIENTS: 8 ounces penne pasta 4 ounces frozen green peas 4 ounces asparagus tips 4 ounces Gorgonzola cheese 1/3 cup heavy whipping cream salt and pepper to taste DIRECTIONS: 1. Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain. 2. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. 3. In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.

SESAME PEANUT NOODLES

Easy Peanut Sauce ½ c Island Soylaki ½ c creamy peanut butter 3t tasted sesame oil ½ c water Whisk Soylaki in skillet, peanut butter and sesame oil until blended. Add water & mix well. Cook until warm Noodles 8oz spaghetti noodles, cooked 1c shredded carrots 1c peeled, sliced cucumber 2 green onions, chopped ½ c roasted peanuts, crushed Pour Peanut Sauce over cooked noodles & toss. Toss in carrots and cucumbers. Top with green onions and crushed peanuts. Trader Joe's

Trisha Yearwood's Key Lime Cake

■1 3-oz package lime-flavored gelatin ■1⅓ cups granulated sugar ■2 cups sifted all-purpose flour ■½ tsp salt ■1 tsp baking powder ■1 tsp baking soda ■5 large eggs, slightly beaten ■1½ cups vegetable oil ■¾ cup orange juice ■1 Tbsp lemon juice ■½ tsp vanilla extract ■½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes) ■½ cup confectioners’ sugar 1. Preheat the oven to 350°F. Grease and flour three 9-inch-round cake pans. 2. In a large mixing bowl, mix the gelatin, sugar, flour, salt, baking powder, and baking soda. Stir to mix well. Add the eggs, oil, orange juice, lemon juice, and vanilla. Divide the batter evenly among the 3 pans and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops of the layers or inserting a toothpick. Cool the layers in the pans for 5 minutes, then turn them out onto racks. 3. While the layers are still hot, mix the lime juice and confectioners’ sugar and pour it over the layers on the racks. You can pierce the layers with a fork to allow the glaze to soak in better. Allow the layers to cool completely as you prepare the icing. CREAM CHEESE ICING ■½ cup (1 stick) butter, room temperature ■1 (8-oz) package cream cheese, room temperature ■1 (1-lb) box confectioners’ sugar (I used lime zest & lime juice in my icing) 1. Cream the butter and cream cheese. Beat in the confectioners’ sugar until the mixture is smooth and easy to spread. Spread the icing between the layers and on the top and sides of the cake. Note: The cream cheese icing is optional. This cake is beautiful and tastes great with just the glaze poured over it. Serves 12.

Chocolate Mousse

Ingredients • 2 cups heavy cream • 2 tablespoons sugar • 1/2 cup Hershey’s syrup in the can • 1 tablespoon sifted cocoa powder • Splash of crème de cocoa or amaretto Yields: 6 servings Preparation Whip the heavy cream and sugar together until stiff peaks form. Fold in the remaining ingredients. Chill for 1 hour to allow cream to set. Serve chilled. Buddy Velastro

Queso Dip

Ingredients • 1 tablespoon EVOO – Extra Virgin Olive Oil • 1 onion, chopped • 2 cloves garlic, chopped or grated • 1/4 cup salsa, whatever is left in the bottom of your jar • 2 tablespoons chicken stock or water • 1 cup shredded sharp cheddar cheese • A handful chopped cilantro Yields: 4 as a snack Preparation Heat EVOO in a medium skillet over medium-high heat. Sauté onion and garlic until tender, about 2-3 minutes. Add salsa and stock, and bring to a bubble. Stir in cheese and cilantro. Serve with tortilla chips alongside for dipping. Rachael Ray

Gingerbread Bundt Cakes with Cinnamon Glaze

makes 24 mini cakes 2 1/4 cups all purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon allspice 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1 teaspoon cocoa powder 1 teaspoon ground cinnamon 2 teaspoons ground ginger 1 stick (8 tablespoons) unsalted butter, melted then brought to room temperature 3/4 cup dark molasses 3/4 cup sugar 1 large egg 1/2 cup buttermilk 1/2 cup whole milk Butter and flour a 12-cup mini bundt pan and preheat your oven to 350 degrees Fahrenheit. In a medium bowl whisk together the flour, baking soda, salt, allspice, cloves, nutmeg, cocoa powder, cinnamon, and ginger. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses, sugar, and butter until well combined. Add the egg, and beat until combined. Slowly beat in the milk and buttermilk. It will look like it has curdled, but don't worry, this is supposed to happen. It will fix itself when you add the dry ingredients. In a few additions, beat in the flour mixture, scraping down the sides of the bowl between each addition. Mix until just combined. Fill each bundt pan cup about 3/4 the way full and smooth out the tops just a bit. Bake on the middle rack of the oven for 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool in pan for about 20 minutes, then turn out onto a baking rack and cool completely Cinnamon Glaze 1 cup powdered sugar 3-4 tablespoons milk (this will depended on how thick or thin you want your glaze) 1/4 teaspoon cinnamon Mix powdered sugar and milk together with a fork until smooth and desired thickness. Add cinnamon and mix to combine. Dip the tops of each bundt cake in the glaze and let dry on a cooling rack If you are freezing the cakes, do so before you glaze them. Cakes can be stored at room temperature or in the refrigerator for a few days. They may get a bit soggy though, they will still taste great

Shrimp Creole (Slow Cooked)

Prep Time: 15 mins Cooke Time: 7 hours Total Time: 7 hours 15 mins Serves: 8-10 Ingredients  1/4 cup (1/2 Stick) Butter  1 onion chopped  1/4 cup bisquick baking mix  3 cups water  2 cans (6 oz) Tomato Paste  1 cup chopped celery  1 cup chopped green bell pepper  2 tsp salt  1/2 tsp sugar  2 bay leaves  Pepper to taste  4 lbs Shrimp peeled, Deveined and cleaned  Rice

Directions 1. Cook and stir butter and onion in medium skillet over reduced heat until onion is tender.. 2. Stir in biscuit mix. Place mixture in the crockpot. 3. Add water, tomato paste, celery, bell pepper, salt, sugar, bay leaves, and pepper. Cover and cook on low 6-8 hours. 4. Turn slow cooker to HIGH and add shrimp. Cook on high 45 min-1 hour or until shrimp are done. 5. Remove Bay Leaves and serve over rice

Roasted Garlic Cauliflower

INGREDIENTS: 2 tablespoons minced garlic 3 tablespoons olive oil 1 large head cauliflower, separated into florets 1/3 cup grated Parmesan cheese salt and black pepper to taste 1 tablespoon chopped fresh parsley

DIRECTIONS: 1. Preheat the oven to 450 degrees F (220 degrees C). Grease a large casserole dish. 2. Place the olive oil and garlic in a large resealable bag. Add cauliflower, and shake to mix. Pour into the prepared casserole dish, and season with salt and pepper to taste. 3. Bake for 25 minutes, stirring halfway through. Top with Parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Chicken Pecan Salad

INGREDIENTS: 2 tablespoons hot red pepper sauce 1/2 cup margarine, melted 2/3 cup brown sugar 1 teaspoon Worcestershire sauce 1 tablespoon lemon juice 1 pinch salt 1 pound coarsely chopped pecans 6 skinless, boneless chicken breast halves 1 tablespoon olive oil 1 tablespoon Greek seasoning 1 pound romaine lettuce, torn 1 cup cherry tomato halves 1/2 cup fresh strawberries 1/2 cup seedless grapes 1/4 cup fresh raspberries 1/4 cup fresh blueberries 1/2 cup honey mustard salad dressing

DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a bowl, mix the hot red pepper sauce, margarine, brown sugar, Worcestershire sauce, lemon juice, and salt. Mix pecans into the bowl, tossing to coat evenly. Spread pecans in a single layer on a baking sheet. Bake 10 minutes in the preheated oven, stirring often and watching carefully, until lightly browned. Remove from heat, and set aside. 3. Rub chicken with the olive oil, place on a baking sheet, and sprinkle with Greek seasoning. Bake 20 minutes or until juices run clear. Slice into strips. 4. In a salad bowl, toss together romaine lettuce, chicken strips, cherry tomato halves, strawberries, grapes, raspberries, and blueberries. Sprinkle with pecans, and drizzle with dressing.