Homemade Almond Joys

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 1/2 c. white Karo (corn) syrup
1/4 tsp. salt
10 large marshmallows (exactly 10 or the consistency is off)
2 c. coconut - its better if you chop it more finely
1/2 tsp. vanilla
roasted almonds
1 bag Ghiradelli milk chocolate chips (they are worth the extra money)

In a heavy sauce pan (over medium on the stove) heat syrup, marshmallows, and salt until marshmallows are melted. Continue to stir over heat for an additional minute. Remove from stove and add coconut and vanilla. Stir well and transfer to a bowl to cool in the fridge. The mixture needs to get cool enough that it can be rolled into balls. In the meantime, melt the chocolate chips.  Stir until chocolate is melted and smooth. Roll the coconut mixture into small balls and press an almond into the top. Dip each one in chocolate then let cool  on wax paper over a chilled cookie sheet.

Quick Calzones

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 Rhodes Texas Rolls
Pizza Sauce
Your Favorite Pizza Toppings
Mozzarella Cheese

Thaw rolls until soft and risen. Roll each roll out into a 7 inch circle. Fill with sauce, cheese, and toppings. Fold over and seal edges. Make a few slits in the top. Place on a cookie sheet lined with cooking spray. Bake for 20 minutes at 350.

These are way good and my kids LOVE them!

Chicken and Spinach Stuffed Shells

www.the-girl-who-ate-everything.com

1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)

2 cups chopped cooked chicken

2 cups fresh chopped spinach

1 onion, chopped

2 cloves garlic, minced

1 (15oz) container ricotta cheese

2 (8oz) packages cream cheese, softened (I think you could get away with one package)

1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
1 large egg, lightly beaten
1 Tablespoon dried parsley flakes
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese, divided
1 (26oz) jar prepared spaghetti sauce (this was just enough. If you like it saucier use more)

1. Cook shells according to package directions. Be careful not to overcook them or they will tear easily when trying to fill them. Drain and set aside.

2. Preheat oven to 350°. Lightly grease two 9x13 baking dishes.

3. In a large bowl, combine chicken and all the rest of the ingredients except mozzarella and spaghetti sauce. Stir in 1 cup mozzarella. Spoon into shells. *Tip: For easier filling, fill a gallon ziplock baggie with the filling and snip a quarter size hole off the corner of the bag. Then you can just pipe the filling into the shells.

4. Spread half of spaghetti sauce into prepared baking dishes. Arrange shells over sauce; top with remaining sauce. Cover tightly with heavy-duty aluminum foil. If you are freezing one of the 9x13 prepared pans, freeze it after this step. Include a baggy of the remaining mozzarella for when you cook it.

5. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining 1 cup mozzarella. Bake for 5 to 10 more minutes.

Caramel Apple Cider Cookies

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1 C. butter, softened
1 C. sugar
1/2 tsp. salt
1 (7.4 oz) box Alpine Spiced Apple Cider Instant Original Drink Mix (10 packets-found next to hot chocolate mix)
2 eggs
1 tsp. vanilla
3 C. flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. cinnamon
1 (14 oz) bag of Kraft caramels

Preheat oven to 350 degrees. Line cookie sheets with parchment paper. In a small bowl, whisk together flour, baking soda, baking powder, and cinnamon. With an electric mixer, cream together butter, sugar, salt, and all 10 packages of apple cider mix, until light and fluffy. Beat in eggs, one at a time. Add vanilla and mix well. Gradually add flour mixture to butter/egg mixture. Mix until just combined. Scoop out cookie dough balls about the size of a walnut. Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Shape the dough into a ball and place on parchment paper covered cookie sheets about 3 inches apart. Bake 11-14 minutes, or until very lightly browned around the edges. They may not look quite done in the center, but that is okay. Once the cookies are done, carefully slide the parchment paper off of the baking sheet right onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off the parchment paper and allow to finish cooling upside down on the parchment paper or on a cookie rack. If they are not upside down while they cool they may drizzle caramel out the bottom. Makes around 2-3 dozen cookies. Eat at room temperature or slightly warmed in the microwave.

Asian Turkey Meatballs with Lime Sesame Dipping Sauce

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1/4 C. Panko crumbs
1 1/4 lbs. lean ground turkey
1 egg
1 tbsp. ginger, minced
1 clove garlic, minced
1/2 tsp. salt
1/4 C. chopped fresh cilantro
3 scallions, chopped (I used a small onion)
1 tbsp. low sodium soy sauce
2 tsp. sesame oil

Lime Dipping Sauce:
4 tbsp. low sodium soy sauce
1 tsp. sesame oil
2 tbsp. fresh lime juice
2 tbsp. water
1 chopped scallion

Preheat oven to 500 degrees.
Mix ground turkey, panko, egg, salt, scallions, ginger, cilantro, 1 tbsp. soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 C. meat mixture into a ball and transfer to a baking dish that has been sprayed with cooking spray. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce, mix together lime juice, water, soy sauce, and sesame oil in a bowl. Add scallions. Drizzle meatballs with 1 tbsp. sauce. Serve meatballs over rice. I used the remainder of the sauce to drizzle on the rice. 

Chicken Lime Tacos-Favorite Family Recipes

1 1/2 lbs. chicken, cubed
1/4 C. red wine vinegar
juice of 1 lime
2 tsp. sugar
1 tsp. salt
1 tsp. black pepper
4-5 green onions, chopped (I used a chopped yellow onion)
4 cloves minced garlic
4 Tbsp. fresh cilantro (or to taste)
Flour tortillas

Optional Toppings:
Pico de gallo
cheese
onions
tomatoes
guacamole
avocados
cilantro
sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, onion, garlic and cilantro and stir. Add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with whatever toppings you like!

Sweet Potato Fries

sweet potatoes (however many you need to feed your family) cut into 1/4 inch matchsticks
salt
pepper
chives
2 Tbsp. olive oil

Preheat oven to 425. Place sweet potatoes in a bowl and toss with olive oil. Place sweet potatoes on a baking sheet. Spread out so they are not touching each other. Sprinkle with salt and pepper and chives. Bake for 15-20 minutes or until fries are slightly brown and you can stick a fork in them and it comes out very easily.

Pesto Pasta with Roasted Tomatoes (Our Best Bites)

1 pint cherry or grape tomatoes
8 oz. mushrooms, sliced
3-4 Tbsp. olive oil
salt
pepper
8 oz. bowtie pasta
1/4 C. pine nuts ( I left these out, they are expensive)
1/2 C. pesto sauce
1/3 C. shredded parmesan cheese

Preheat oven to 425. Place tomatoes and mushrooms on a foil-lined baking sheet and drizzle with olive oil. Toss with your fingers, making sure everything is coated with olive oil. Sprinkle lightly with salt and pepper. Cook for 12-15 minutes or until tomatoes look plump and some of the skins just start to split. While this is cooking, cook pasta as directed on box. While pasta is cooking, place pine nuts in a small skillet over medium heat. Stir frequently until the nuts turn golden brown and look slightly glossy, about 7-9 minutes. To assemble, toss the hot drained pasta with pesto and Parmesan cheese. Top with tomatoes and mushrooms and sprinkle with toasted pine nuts and additional parmesan cheese if desired.

Sweet and Sour Meatballs (Our Best Bites)

1 lb. ground beef
2 Tbsp. dehydrated onion
1/4 tsp. pepper
1 tsp. salt
1 egg, beaten
1/4 C. bread crumbs (I used Italian bread crumbs; you could just use Stove Top)

Sauce:
3/4 C. packed brown sugar
3 Tbsp. flour
1 1/2 C. water or pineapple juice
1/4 C. vinegar
3 Tbsp. soy sauce

In a bowl, combine meatball ingredients. Shape into 1 inch balls and place on a baking sheet lined with aluminum foil and sprayed with nonstick cooking spray. Place under the broiler in your oven for 5-7 minutes or until the meatballs begin to brown.

In a large saucepan, whisk together the sauce ingredients and bring to a boil. Add the meatballs and reduce heat, cover, and simmer for 20 minutes, stirring often. Serve over rice.

Cilantro-BBQ Grilled Pork Chops (Kraft Foods)

1/2 C. BBQ sauce
1/2 C. chopped fresh cilantro
1 jalapeno, seeded, and finely chopped
1/2 tsp. orange zest
2 Tbsp. orange juice
4 bone-in pork chops (I used boneless)

Heat grill to medium-high heat. Mix all ingredients except chops. Brush mixture onto chops. Grill chops 7 to 8 minutes on each side or until done, brushing occasionally with remaining sauce.

Chocolate Cookie Ice Cream Slice (Kraft Foods)

5 C. chocolate ice cream, slightly softened (Or whatever flavor ice cream you prefer)
14 Chips Ahoy! Cookies, crushed
1/4 C. butter, melted
1 1/2 C. thawed Cool Whip
1 square Baker's semi-sweet chocolate

Line 9x5 inch loaf pan with foil, with ends of foil extending over sides. Spread ice cream onto bottom of pan. Mix cookie crumbs and butter. Sprinkle over ice cream. Cover with ends of foil. Gently press crumb mixture into ice cream. Freeze 6 hours or until firm. Invert dessert onto plate when ready to serve. Remove pan and foil. Frost dessert with Cool Whip. Coarsely grate chocolate square. Sprinkle over dessert.

Pineapple-Shrimp Skewers (Kraft Foods)

6 Tbsp. Light Zesty Italian Dressing
4 Tbsp. chopped cilantro
4 tsp. brown sugar
2 clove garlic, minced
1 tsp. chili powder
1/2 tsp. crushed red pepper
24 frozen uncooked cleaned medium shrimp, thawed
fresh pineapple chunks

Heat broiler. Mix first 6 ingredients in bowl until well blended. Add shrimp and pineapple. Toss to coat. Thread shrimp and pineapple chunks onto skewers. Broil, 6 inches from heat, 4 to 5 minutes or until shrimp turn pink.

Delightful Trifle

Make brownies (any kind you want) ahead of time and let cool completely. Cut up into squares.

Make large box of chocolate instant pudding according to directions on box.

Make homemade whipping cream. (Mix whipping cream with 2 tsp. sugar and 1 tsp. vanilla. Mix until it turns into whip cream. It will take a while.)

1st layer-brownies
2nd layer-pudding
3rd layer-fresh sliced strawberries, blueberries, and raspberries
4th layer-homemade whip cream

I do a thick layer of each, then repeat so you have 2 layers of each.

DELICIOUS!

Berry Squares (Kraft Foods)

1 pkg. white cake mix or angel food cake mix, prepared and cooled
3 Tbsp. orange juice
1 C. each- fresh blueberries, raspberries, and sliced strawberries
large pkg. Vanilla instant pudding
2 1/2 C. cold milk
1 tub (8 oz.) Cool Whip, thawed, divided

Drizzle prepared, cooled cake with orange juice. Top with berries. Beat pudding mix and milk in bowl with whisk 2 minutes. Stir in 1 C. Cool Whip. Spoon pudding mix over berries. Cover with remaining Cool Whip. Refrigerate 1 hour. Garnish with fresh berries just before serving.

Citrus and Mustard Chicken Marinade

Citrus and Mustard Chicken Marinade

6 Tbsp olive oil
1/4 cup apple cider vinegar
1 1/2 Tbsp lime juice
1/2 cup brown sugar
3 Tbsp mustard
3 cloves of garlic, minced
1 1/2 tsp salt
6 chicken breasts

Place all of the above ingredients except the chicken in a gallon sized freezer bag or 9 x 13 baking dish. Mix together and add chicken.

Seal the bag or cover the baking dish and refrigerate for at least 3 hours, all day would be best. Turn the chicken at least once during this process. Grill chicken and enjoy!


We grilled the chicken and then sliced it for sandwiches. They were soo yummy!