Instant Hot Cocoa Mix & Mocha

I have a Christmas season favorite.  Though it is a favorite, I haven't made it in years.  My friend, Shanee, and I used to make it every year.  We'd package it up, inside decorative holiday cups complete with chocolate spoons! 

Hot Cocoa Mix
adapted from our original mix recipe
Shanee & Sherry

Ingredients -

4 c dry milk
1 1/2 c granulated sugar
1 c dry creamer
1 c cocoa
1 (small - 3.4oz) pkg instant chocolate or vanilla pudding mix

Directions -

Mix all ingredients well in a very large bowl. 

• To prepare a cup of hot cocoa - put 1/3 c mix in a mug, add boiling water (about 6-8 oz) to the top and stir. 
• To make it mocha - add 1/4 c + instant coffee to the mix. (I ran the coffee through our small food processor to make it fine like the rest of the ingredients)

Serves about 21
Calories per serving -
 116 if using chocolate pudding mix
 114 if using vanilla pudding mix
 118 if you make it mocha & are using the chocolate pudding mix

mix

mix

making chocolate spoons

a little baggie inside cup with 1/3 c mix

Vanilla Peppermint Cupcakes

Rachel and I took Christmas treats to her CF care team and these cupcakes are one of the treats.  I like to take them different or unique goodies and I thought these fit the bill.  I found this recipe here at Coco & Vanilla.  My cupcakes aren't nearly as pretty as theirs.  We used gold sprinkles; only because the commissary didn't have the regular red and white candy canes and I really didn't want to make another stop.  I hope you'll make these this Christmas season. 

Vanilla Peppermint Cupcakes
from Coco & Vanilla
makes 1 dozen

Ingredients -

1 1/2 c all-purpose flour; sifted
1 tsp baking powder
1/4 tsp coarse salt
1/2 c whole milk; room temperature
1 tsp vanilla
1 tsp peppermint extract
1/2 c (1 stick) unsalted butter; room temperature
1 c sugar
1 large egg; room temperature
2 large egg whites; room temperature

Directions -

1. Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
2. In a medium bowl, mix flour, baking powder, and salt.  Set aside.
3. In another medium bowl, using an electric mixer on med-high speed - cream butter unitl light and fluffy.
4. Gradually add sugar until well combined and fluffy.
5. Reduce mixer speed to medium and slowly add egg and egg whites until just blended.
6. With mixer on low, slowly add 1/2 the flour mixture; mix until just blended. 
7. Add the milk, vanilla, and peppermint.   Slowly, add remaining flour mixture.  Make sure everything is well blended. 
8. Pour into cupcake liners.
9. Bake 22-25 minutes. 

Yeild - 1 dozen
Serving size - 1 cupcake
Calories per serving - 202

Vanilla Peppermint Frosting
from Coco & Vanilla

Ingredients -

1 c (2 sticks) butter, firm but not cold
1/8 tsp salt
3 1/2 c confectioner's sugar, sifted
1/2 tsp vanilla extract
1/2 tsp peppermint extract
1/2 tsp milk

Directions -

1. With electric mixer beat butter and salt on medium speed unitl light and fluffy; about 2 minutes.
2. Reduce speed to low and gradually add sugar.  Beat until well incorporated.
3. Add the extracts and milk, beat until smooth and creamy.  If consistency is too hard; add a T of milk at a time until desired consistency is achieved.
4. Pipe frosting.

Will frost 1 dozen cupcakes.
Calories per serving - 250
Calories per frosted cupcake - 452

Cheese Stuffed Manicotti in Marinara Sauce

This recipe is adapted from a Cheese-Stuffed Shells in Marinara Sauce recipe found in the CF cookbook "Kids Crave the Darndest Things".  I used manicotti noodle tubes because I've used the jumbo shells before and didn't like working with them.  I changed a couple other things that I thought would make it better...or better according to our tastes.  This dish is definitely a comfort food dish. 

Cheese Stuffed Manicotti in Marinara Sauce

Ingredients -

6 manicotti noodle tubes, prepared according to package directions
1 c shredded mozzarella cheese
1 c cottage cheese
1/2 c grated Parmesan cheese
1 large egg
1 clove garlic, grated
1/4 t ground black pepper
15 oz prepared Marinara sauce

Directions -

1. Preheat oven to 350 degrees.
2. Combine 3/4 c mozzarella cheese, cottage cheese, Parmesan cheese, egg, garlic, and pepper in a medium bowl.
3. Stuff each manicotti with cheese mixture.
4. Place in ungreased 12' x 7 1/2" (rectangular) baking dish. *I spoon a little sauce in the bottom of the dish to prevent sticking.
5. Pour sauce over noodles.
6. Bake for 25 minutes or until bubbly.
7. Top with remaining mozzarella cheese.
8. Bake for an additional 5 minutes or until cheese is melted.

Serves - 3 (2 cheese manicotti per serving)
Calories per serving - 478

I like to serve dishes like this with something green;  salad, green beans, broccoli, or asparagus.

Easy Chicken Surprise

Another recipe pulled from my CF cookbook "Kids Crave The Darndest Things".  Honestly, I didn't have high hopes for this but I happened to have all the ingredients and thought I'd give it a try.  It was good.  Hubby even liked it and he doesn't usually like stuff with any "cream of" soups in it. 

Easy Chicken Surprise
from  Amanda M. Ogden, Clearfield, PA
"Kids Crave the Darndest Things"

Ingredients -

4 chicken breast halves (skinned and deboned), about 4 oz. per breast
4 slices Swiss cheese
1 can cream of chicken soup
1/2 soup can of milk
1 c crushed Pepperidge Farm stuffing mix
1/2 stick butter (1/4 c), melted

Directions -

1. Place the breasts in a shallow baking dish and top with cheese.
2. Dump soup in a medium bowl and thin with milk.  Pour over chicken.
3. In a separate small bowl, combine melted butter and stuffing.
4. Spoon stuffing/butter mixture on top.
5. Bake at 350 degrees for 1 hour.

This recipe can be a surprise every time you make it! 
Variations: (the surprise part)

1. Place a slice of ham around each chicken breast. (Adds about 50 calories)
2. Spread 1 1/2 c cooked rice evenly in the bottom of baking dish.  Increase milk to a full soup can.  (Adds an additional 100 calories per serving)
3. Place broccoli spears under each breast. 

Serves - 4
Calories per serving - 440 (24g fat)

  I made this with extra Swiss cheese and instant rice on the bottom.  I really liked having this for supper the other night and have been dreaming up ways to make a different "surprise". 

Easy Chicken Surprise with Caesar salad

Just because Rachel really wanted to be in a picture. 

Yummy Cornbread Dressing

I've just gotta have cornbread dressing on Thanksgiving.  This recipe is similar to what I had growing up but without all the chunks of onion and celery.  It's easy and has great flavor.  I hope it'll end up on your Thanksgiving Day menu. 

Yummy Cornbread Dressing

Ingredients -

1 large skillet of cornbread or roughly 4 cups crumbled cornbread 
1/2 c chopped celery
1/2 c chopped onion
2 (14.5 oz) cans chicken broth
1 tsp sage
1/4 c butter
1 (10.75 oz) can cream of chicken soup)

Directions -

1. Saute celery and onions in butter until translucent. (I run them through the food processor to eliminate chunks.)  I don't like chunks.
2. Crumbled cooled cornbread (if not already done) and add broth and stir.
3. Mix cornbread with broth until thin.
4. Add sage and celery/onion mixture.
5. Stir in cream of chicken soup (do not add water).
6. Pour into a casserole dish and bake at 350 degrees until thick and brown (roughly 35 - 45 minutes).....maybe longer...just kinda gotta check it. 

Yield - 8 servings
Calories per serving - 322
Calories per batch - 2576

Basic Southern Cornbread

I was raised on cornbread; well cornbread and biscuits.  There is nothing like good ole' Southern cornbread screamin' hot right out of the cast iron skillet with a nice crispy golden brown crust.   I actually don't really use a recipe.  Mom taught me how to make cornbread when I was in elementary school.  So, I'm posting the recipe off the back of the Martha White Gladiola Buttermilk Cornmeal Mix bag.  So, if you want some great cornbread, you've just gotta try this. 

Basic Southern Cornbread

Ingredients -

1 egg, beaten
1 1/3 c milk (buttermilk is even better )
1/4 c oil or melted shortening
2 c Gladiola Buttermilk Self-Rising Corn Meal Mix
butter....real butter!

Directions -

1. Heat oven to 450.  Grease a 9-inch skillet or 9-inch square pan (cast iron skillet is the best); place in oven to heat. 
2. In large bowl, combine all ingredients; mix well. 
3. Pour batter into hot greased pan. 
4. Bake at 450 for 20 to 25 minutes or until golden brown.
5. Serve and enjoy with real butter.

Yeild - 8 servings
Calories per serving - roughly 232 per slice - before you add butter 

Tips - If batter seems too thick, add a little more milk. 

           *  Recipe can be baked in muffin cups or cornsticks pan.  Grease  12 muffin cups or cornsticks pan; place in oven to heat.  Fill muffin cups or cornsticks pan 2/3 full.  Bake at 450 for 15 to 20 minutes or until golden brown.

Sometimes, I like to add some shredded cheddar cheese, a little bit of kernel corn, and a little diced jalapeno for "Mexican" cornbread.  Hubby likes it when I just add shredded cheddar. 
***Just don't add sugar!  If you add sugar you've made cake; it's no longer cornbread!  I think it actually may be a sin to add sugar to cornbread.  Just sayin'. 

Ingredients

The batter.....we're gettin' there.

I just love my cornbread skillet.
It makes 8 perfect slices!

Chocolate Pumpkin Cupcakes with Cinnamon Buttercream Frosting

These cupcakes were what we took to CF clinic yesterday.  It's fall and I wanted to take something with pumpkin.  Also, it had to be something I haven't made for the clinic team before.   I looked through some of my cookbooks - no luck.  Then I googled various key words and stumbled across this recipe at i am baker.  They looked so pretty in their cute little cupcake liners and the name sounded so delicious and unique.  So, I printed the recipe and went on over to amazon to order some of those cute cupcake liners she had!  I hope you try them and please take a look at i am baker's blog because you'll find lots of yummy treats to make. 

I know, I'm not a professional cake decorator.
Trust me - they do taste awesome.

Chocolate Pumpkin Cupcakes

Ingredients -

1 1/2 c all-purpose flour
2/3 c cocoa
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c vanilla yogurt
1 c canned pumpkin
2 tsp vanilla extract
3/4 c softened butter
1/2 c brown sugar
1 1/2 c granulated sugar
4 large eggs

Directions -

1. Preheat oven to 325.  Prepare cupcake pans with your fun and festive liners.
2. In a mixer, beat butter and sugars until light and fluffy, about 3 minutes.  Add in eggs, one at a time, until fully incorporated. 
3. In a medium bowl, sift the flour, cocoa, baking powder, baking soda, and salt together; set aside.
4. In a small bowl, stir yogurt, pumpkin, and vanilla extract together.
5. Reduce mixer speed to low and alternately beat in the flour and yogurt mixtures in thirds, starting and ending with flour.
6. Bake for 18-25 minutes, depending on your oven.  Remove once toothpick inserted into center comes out clean, or center springs back when touched.
7. Let cool completely before frosting. (recipe below)

Yield - 30 cupcakes
Calories per cupcake - 132  (5.7g fat)

Cinnamon Buttercream Frosting
from My Kitchen Addiction

Ingredients -

1 stick butter
1/4 c shortening
1/3 c dark brown sugar
1/2 tsp cinnamon
3 c powdered sugar
3 T half and half  ( I used 2% milk)

Directions -

1. In a large mixer, combine butter and shortening until light and fluffy (use whisk attachment if you have one). 
2. Add cinnamon and brown sugar until well combined.
3. Gradually add powdered sugar 1/2 c at a time. 
4. Alternately add the half and half, whipping the frosting on med.-high speed after each addition, until desired consistency is reached.

Yield - frosted 21 cupcakes (roughly 2 T per cupcake)
Calories per serving - 138 (again, for 2 T frosting per cupcake)
Calories per frosted cupcake - 270

mmm....happy I had extra!

My food critic approves!

Fried Cheerios

Fried Cheerios.  Yes, that is correct.  I got this recipe from my friend, Megan.  She said her mom used to make these for her when she was a kid and now she makes them for her kids.  I finally made them this evening and they're pretty darn good to munch on.  I hope you'll try them.

Oh, don't you know we start with butter!

Fried Cheerios

Ingredients -

1. 1 cup Cheerios (plain)
2. about 3 T butter
3. salt to taste

Directions -

1. Melt the butter in a skillet over a medium/medium high heat.
2. Add Cheerios, stirring constantly (they can easily burn).
3. Cheerios are done when they are nice and golden brown (they'll also shrink a bit).
4. Remove from the skillet into a paper towel lined bowl. 
5. Salt to taste.
6. Enjoy.  I liked eating them warm.

Calories
405

Mmm.  Crunchy and buttery!



Rachel approved!

Grilled Mixed Veggies

Ok, so, ever since I got a grill pan, I've been grilling up veggies like crazy.  If you don't have a grill pan, I' say "add it to you Christmas list".  Also, you can always use the same ingredients, but bake or broil instead of grill.  It makes a really nice side dish at supper.  I know this isn't exactly super high calories, but I think for veggies, it was worth posting. 

Grilled Mixed Veggies

Ingredients -

1. 1 med. zucchini
2. 1 med. yellow squash
3. 8 baby red potatoes
4. 8 white button mushrooms
5. 1 T. McCormick Perfect Pinch Vegetable Seasoning
6. 1/4 c. extra virgin olive oil  (4 T.)

You don't have to have exact...this is what I used the last time I made it & calculated the calories according to what I used.

Directions -

1. Boil potatoes whole for roughly 5-7 minutes.  Then remove from pot and cut in half.
2. Cut up the mushrooms and squash....anyway you like! (I cut the mushrooms in half, squash and zucchini in thick slices) 
3. Put all the veggies in a med/large bowl.  Add the seasoning and the oil.   Toss to evenly coat. 
4. Cook on a grill pan over a med/med-high heat.  Word of warning....if you're not careful you can easily smoke up the house!  Been there; done that. lol
5. Cook until you have nice grill marks on both sides and are cooked to your preferred "doneness".  *I cook mine until they are a little soft/ a little firm. 

*I love to cook asparagus this way too & they cook up in no time flat!

Not exactly sure on the amount of serving but I'd say at least 5.

Calories - per batch - ~1064
if we say 5 servings- per serving - ~213

Chocolate Truffles

I love chocolate truffles and for some reason, always thought they were hard to make.  After watching Giada De Laurentiis on Food Network make some, I thought "those are easy to make".  I immediately knew what I was making to take to Rachel's August clinic appointment. 

So easy, so pretty, & so yummy

Chocolate Truffles
from Simply Recipes

Ingredients -

1. 8 oz. semi-sweet or bittersweet chocolate; chopped into small pieces
2. 1/2 c. heavy cream
3. 1 tsp. vanilla extract

Truffle coatings -

1. cocoa powder
2. finely chopped walnuts
3. finely chopped almonds

Directions -

1. In a small, heavy saucepan bring the heavy cream to a simmer.  (This will take a while,  be sure to stir and scrape down the sides with a rubber spatula every few minutes.)
2. Place chocolate in a separate bowl.  Pour cream over the chocolate, add vanilla, and allow to stand for a few minutes then stir until smooth.  ( This chocolate base is called a ganache.)
3. Allow to cool, then place in the refrigerator for two hours.  Remove and with a teaspoon roll out balls of the ganache.  Roll in your hands quickly (will melt from the heat of your hands) and place on a baking sheet lined with parchment paper.  Place in the refrigerator overnight. 
4. Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed. 

Makes roughly 30 truffles.

Calories - approx. 50.8 per truffle (without a coating on them)
Calories per batch of ganache - 1525

I also made dark chocolate and white chocolate truffles.  The dark chocolate truffles were made the same way, but in the white chocolate truffles - use 1/4 c. cream and omit the vanilla.  I coated my dark chocolate truffles with cocoa powder, my milk chocolate truffles - some with cocoa powder and some with toasted walnuts, and the white chocolate truffles with macadamia nuts.

Homemade "Outback" Ranch Dressing

I'm thrilled I was able to find a recipe for "Outback Steakhouse" ranch dressing.  I absolutely love restaurant ranch dressing, especially Outback's.  I finally decided to search the internet for a recipe and I found a winner.  Best of all, it's so easy and you probably have most; if not all the ingredients.

 

 

 

Outback Ranch Dressing
from - Group Recipes

(I slightly tweaked the ingredients based on what I already had and what I could find at the commissary)

 

Ingredients -

1. 1 tsp Hidden Valley Ranch Dressing mix
2. 1 cup Best Foods Mayonnaise
3. 3/4 cup lowfat buttermilk
4. 1/4 tsp coarse ground black pepper
5. 1/4 tsp paprika
6. 1/4 tsp garlic powder
7. 1/4 tsp cayenne pepper

 Directions -

1. Combine all ingredients in a mixing bowl or shaker.
2. Mix well; I used a whisk.
3. Chill for at least 30 minutes before serving.
4. Enjoy!.....I know you will.

Words just can't express how much I love this dressing.  I now have no reason to ever go back to Outback!  LOL

Serving - 2 Tbsp.
Calories per serving - 109

Awareness Cookies

May is CF Awareness Month.  I got a little creative and took these iced sugar cookies (with a message) to Rachel's clinic appointment this past week.  They were a hit!

Sugar Cookie Recipe

from my friend Carol

Ingredients -

1. 3/4 cup (1 1/2 sticks) butter
2. 1 1/4 cups sugar
3. 2 1/2 cups sifted all-purpose flour
4. 1/2 teaspoon salt
5. 1 egg
6. 2 teaspoons vanilla extract

Directions -

• Sift flour and salt onto waxed paper.  Beat butter, sugar and egg in large bowl with an electric mixer at high speed till fluffy; add vanilla.  Stir in flour mixture to make a stiff dough; wrap in waxed paper; chill 3 hours, or until firm. 
• Roll dough, one quarter at a time, to a 1/4 inch thickness on a lightly floured pastry board.  Cut into shapes with cookie cutters. 
• Place, 1 inch apart, on cookie sheets.  Bake in 350 degree oven for 8 minutes or until cookies are lightly browned at edges. 
• Remove to wire racks with spatula, cool. 
• Once cooled paint the cookies with the purple sugar cookie icings to create "CF Awareness" messages. 

Makes - 3 dozen

(icing recipe below)

Sugar Cookie Icing

(allrecipes.com by JBS BOX)

Ingredients -

1. 1 cup confectioners' sugar
2. 2 teaspoons milk
3. 2 teaspoons light corn syrup
4. 1/4 teaspoon almond extract
5. assorted food coloring
6. new and clean small paintbrush

Directions -  

• In a small bowl, stir together confectioners' sugar and milk until smooth (I always have to add a touch more to get it smooth). 
• Beat in corn syrup and almond extract until icing is smooth and glossy.  If icing is too thick, add more corn syrup. 
• Divide into separate bowls, and add food coloring to each desired intensity. 
• Dip cookies or paint them with a brush.
• Allow 30 minutes for icing to dry before adding/layering colors. Icing should be dry within 90 minutes depending on climate. 

Calories per cookie -

Plain sugar cookie - 94 calories

Iced sugar cookie - 116 calories

Wrapped Asparagus

Mmm.  Wrapped asparagus.  Since, I've discovered this recipe, I've been making it for every get party or get together I throw.  It's really good, it looks pretty in a dish, and it's simple to make.

Wrapped Asparagus

Ingredients -

1. 20 fresh asparagus spears (get the smaller, slender spears)
2. 20 thin slices prosciutto
3. 10 teaspoons cream cheese

Directions -

1. Prepare the asparagus by snapping off the tough portion.  You grasp the stalk with both hands and bend the bottom portion until it breaks off. The asparagus will naturally break off at the point where the tender portion ends and the tough, stringy part begins.
2. Blanch the asparagus.  Bring salted water to a boil in a large pot.  Add asparagus and let boil for 2 minutes (for the smaller spears) 3 minutes if you have larger spears.  I always set a timer.  You really don't want to overcook the asparagus because you want it to have just a little crunch.
3. Immediately remove the asparagus and place in a large bowl of ice filled with water (prepare this ahead of time). This will stop the cooking process immediately.
4. After the asparagus is cooled, I scoop them out of the ice water and lay on paper towels to dry.  I usually pat them with paper towels to get any excess water off.
5. Lay 2 slices of prosciutto flat on top of each other.
6. Spread with about 1 teaspoon of cream cheese.
7. Lay two asparagus spears along one side of the meat with the top of the spear sticking out a little.
8. Roll up tightly, the cream cheese will hold them together.
9. Refrigerate until ready to serve.

Makes 10 asparagus wraps.
Calories per wrap - 59

I'm guilty of eating about 4 or 5 of these at at time or as I'm grazing the spread of food! 

I found this basic recipe at Finger Food Recipes. 

Calorie Infused Instant Pudding

This recipe was submitted by, Nicole.  She came across my blog and wanted to contribute a super easy calorie loaded dessert.  Thanks Nicole. 

banana cream pudding with pretty red raspberries

Calorie Infused Instant Pudding

Ingredients -

1. 1 box instant pudding any flavor you like
2. heavy cream (amount needed depends upon the size instant pudding you get) 

I used the small box of pudding mix and it called for 2 cups milk which we use the heavy cream instead of the milk. 

Directions -
Basically you follow the directions on the box but use the heavy cream instead of milk. 

Serving size - 1/2 c.
Calories per serving - 245

Ham Cream Cheese Ball

Oh, cheese ball how I love you!  I've always liked cheese, but have recently grown more fond of it.  Rachel is always wanting to eat some form of cheese.  Anyway, I hope you'll try this cheese ball at your next get together or just make to snack on.  Either way it's good. 

poor cheese ball; it never had a chance
served at my Great Strides Kick-off party

Ham Cream Cheese Ball

Ingredients -

1. 2 (8oz) pkgs. cream cheese, softened
2. 2 oz. diced ham (about 1/4 of an 8oz pkg) or (2 oz thinly sliced deli ham, finely chopped)
3. 3 green onions, finely chopped or a palm full of freeze dried chives (I already had the chives, so that is what I used)
4. 2 T Worcestershire sauce
5. crackers, raw veggies

Directions -

1. In a large bowl, combine the cream cheese, ham, onions, and Worcestershire sauce. 
2. Shape into a large ball.
3. Cover and refrigerate until serving.
4. Serve with crackers and veggies.

You can also roll the cheese ball in finely chopped nuts of your choice.  Also, you could make several dozen small cheese balls (roughly 3/4 in size balls). 

Serving - 3 T
Calories per serving - 139
*I think I eat way more that a serving size.  hehe*

Chicken Rolls

Here's one from CFvoice.  It's so easy, so creamy, so tasty.  You're just gonna have to make it. 

Chicken Rolls

Ingredients -
4 c. cooked chicken, diced
4 T. melted margarine
1 (8oz) pkg. cream cheese, softened
4 T. whole milk
1/2 tsp. salt
2 pkg. crescent rolls (divided into rectangle- should have 8 rectangles total)
2 T melted margarine (for topping)
Parmesan cheese (for topping)

Directions -
Preheat oven to 350 degrees.  Mix cream cheese, margarine, milk, and salt.  Add diced chicken to mixture and stir.  Place chicken mixture in the center of each rectangle.  Fold the ends over, but do not seal.  With 2 T. melted margarine, baste the top of each roll and sprinkle with Parmesan cheese.  Bake for 20 to 25 minutes. 

Makes 8 rolls.
Calories per roll - 480.

For extra calories use half and half instead of milk.  I threw in a few chives for a little more flavor.  Also, it's pretty easy half the recipe - that's what I did for us. 

Pasta Salad (Italian & Balsamic Vinaigrette)

I love pasta salad.  It's so easy and I think quite tasty.  Below are two I make often.  I found this recipe on the Kitchen Daily website.  Of course I changed it just a little to suite my taste.  Hope you enjoy this quick and easy dish.

Italian Pasta Salad

Ingredients -
3 c. cooked rotini (I've also used shells, penne, & bow tie)
2 cans (4.5oz) chunk chicken
1 cucumber, cut in half & sliced
1 1/2 c. cherry tomatoes, cut in half
1 sm. can sliced black olives
3T chopped parsley
3/4 c. Kraft Tuscan House Italian dressing

Directions -
Stir ingredients together.  Refrigerate 30 minutes before serving.  Good for about a week.

I also like to add fresh mozzarella pearl size balls.  Sometimes, I add sweet pea and/or finely chopped carrots.

Serves - 4
Calories per serving - 483




I also make it for me without tomatoes! 


Balsamic Vinaigrette Pasta Salad

Ingredients -
same as above except for the dressing; use 3/4 c  balsamic vinaigrette instead of the Italian dressing
(you can use a store bought dressing or make your own - I used the recipe by Emeril Lagasse, Simple Balsamic Vinaigrette (recipe listed below).

Directions -
same as above

Balsamic Vinaigrette Dressing

Ingredients -
1/4 c. balsamic vinegar
2 tsp. dark brown sugar, optional
1 Tbsp. chopped garlic
1/2 tsp. salt
1/2 tsp. freshly ground pepper
3/4 c. olive oil

Directions -

1. Beat the vinegar in a bowl with the optional sugar, garlic, salt, and pepper until the sugar and salt dissolves.
2. Then beat in the oil by droplets, whisking constantly.
3. Taste and adjust the seasonings. 

If not using the dressing, cover and refrigerate, whisking again before use.
**If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round our the dressing.**  ( I used one teaspoon of the sugar for mine.)

Balsamic Vinaigrette Pasta Salad
Serves - 4
Calories per serving - 616

Easy Soft Pretzels

I found a soft pretzel recipe from the website CFvoice .   This is pretty much it, but I did make a few changes.

Easy Soft Pretzels

Ingredients -

• 1 loaf frozen white bread dough (I used Rhodes BakeNServ)
• coarse sea salt or kosher salt (I used kosher)
• 1 egg white, lightly beaten
• 1 Tbsp. water

Directions -

1. Thaw dough completely. 
2. On a floured surface, roll into a square (my would only shape into a rectangle). 
3. Cut the dough into 5 strips. 
4. Roll each strip between your palms into a large rope. 
5. Shape into pretzels by tying a loose knot and looping the ends through; pinch to seal. 
6. Let stand 30 minutes. 
7. Mix egg white and water, brush onto pretzels and sprinkle with salt. 
8. Bake on an ungreased cookie sheet at 350 for 15 to 18 minutes or until golden brown. 

Servings - 5
Serving size - 1 pretzel
Calories per serving - 234

**You can bump up the calories a little by dipping the pretzels in a cheddar cheese sauce (1oz cheese sauce is 40 calories).** 

Chicken Baked Ziti

I came across this on http://www.food.com/  while looking for something new to use some leftover rotisserie chicken.  Pretty good, but I of course added a little more cheese and sauce than the recipe calls for.


Chicken Baked Ziti

Ingredients -
1 (16oz) bag ziti pasta (penne or rigato will also work)
1 (10oz) jar pasta sauce (spaghetti sauce is what I used)
1 (3c) bag shredded mozzarella cheese
2 (6oz) packages Louis Rich cooked chicken breasts  (I used leftover rotisserie chicken)

Directions -
Preheat oven to 350 degrees.
Boil pasta until cooked all the way through.
Drain and pour into a 13 x 9 inch baking dish.
Cut chicken into bite size pieces.
Add to pasta.
Pour sauce and half of the cheese over the pasta.
Stir until well mixed.
Sprinkle remaining cheese over the top and bake for 25-30 minutes until cheese starts to brown.

Serves 8.

Calories per serving - 447

This recipe was pulled from www.food.com/33217

Sorry, but I have no photo.  I wasn't thinking the night I made this.  ha