Potato Casserole

8 cooked potatoes - shredded
1 pint sour cream
1 can cream of chicken soup
1/4 cup melted margarine
1/3 cup chopped onion
1 cup grated cheese
salt & pepper to taste

Topping:
2 cups cornflake crumbs
1/2 cup melted butter

Mix all ingredients and place into a 9x13 dish. Sprinkle with topping. Bake uncovered at 350 degrees for about 30-40 minutes until heated through.

Apple & Spinach Pizza

This is DELICIOUS! You all must try it and let me know what you think

Ingredients:
2 tsp. garlic, minced
2 Tbsp. olive oil
1 12-inch prepared pizza dough crust
2 cups fresh spinach, coarsely chopped
1 1/2 cups Red Delicious, Golden Delicious, or Granny Smith apples cored, peeled and thinly sliced (or chopped)
1 cup shredded low-fat, part skim Mozzarella cheese
1 cup crumbled Blue, Gargonzola or Roquefort cheese
1/2 cup shredded parmesan cheese
1 tsp. dried leaf oregano
Method:
1) For each pizza: Heat oven to 450. Saute garlic in olive oil over medium heat for 1-2 minutes. Remove from heat.
2) Brush olive oil blend onto pizza crust.
3) Distribute spinach evenly onto crust.
4) Sprinkle on apples.
5) Blend mozzarella cheese, blue cheese and parmesan cheese. Distribute evenly over apples.
6) Sprinkle on oregano. Bake for 12-15 minutes or until cheese boils and crust is brown.

Homemade Oreo Cookies

1 Box Choc Cake Mix (Devil's Food)
2 Eggs
1/3 C. Oil
1 8 oz. Box Cream Cheese
3 Tbsp. Butter
2 C. Powdered Sugar

Mix cake mix, eggs, and oil well. Roll dough into balls a smaller than a golf ball, but bigger than a marble... Place on greased cookie sheet and bake @ 350 for 8 minutes.

Icing: Mix Cream Cheese, Butter and Powdered Suger together.

*{Megs}*

Easy Chicken Cordon Bleu

Another favorite from, "The Food Nanny Rescues Dinner"

4 servings

2 slices white or wheat bread
4 small boneless, skinless chicken breasts
Salt
4 slices deli ham
6 this slices Swiss Cheese
8 tablespoons cold butter (1 stick)

1. Pulse bread in a blender to make crumbs. Set aside.

2. Pound chicken breasts to flatten. Lay the flattened breasts side by side on a platter, sheet pan, or a sheet of wax paper.

3. Preheat the oven to 350 degrees and grease a baking dish.

4. Sprinkle each breast with salt. Add 1 slice ham, 1 slice of cheese, 1 tablespoon butter, and a sprinkling of bread crumbs. Roll up the breasts tightly and tuck in the ends. Place them seam side down in the prepared baking dish. When you have all of the breasts in the baking dish, top each with 1 tablespoon of the remaining butter and 1/2 slice of the remaining cheese. Sprinkle with bread crumbs.

5. Bake 40-50 minutes. Basting occasionally. Cover the dish with foil when the chicken browns, to prevent it from drying out. The chicken is done when it is tender and not longer pink.

Enjoy!

Grandma McGee's Homemade Ice Cream

6 eggs, well beaten

2 1/2 cups sugar

2 quarts 1/2 & 1/2

1 1/2 Tblsp vanilla extract

1/2 tsp lemon extract

1/2 tsp salt

Gradually add sugar to beaten eggs and blend until mixture becomes thick and lemon colored.

Add remaining ingredients.

Add milk to finish filling if necessary.

Freeze in an ice cream freezer.

White Chocolate Bundt Cake

1 Box Yellow Cake Mix
1 Small box White Chocolate Pudding
1/2 C. Sugar
3/4 C. Water
3/4 C. Vegetable Oil
1 t. Vanilla
4 Eggs
1 C. White Chocolate Chips
1 C. Sour Cream

Mix all ingredients together in large mixing bowl. Spray bundt pan with LOTS of Pam. Heat oven to 350, bake for 45 mins. Use the rest of the white chocolate chips to smother top of cake with. To melt choc. chips, heat in microwave in 15 sec. intervals stirring in between. Once melted drizzle over cake. ENJOY!!

Love,

Megs

Santa Fe Chicken Soup

From: Eating for Life, Body for Life cookbook

Servings:4
Prep: 55 minutes

1/3 cup brown rice (uncooked)
4 portions chicken breast (about 1 lb)
1 lime, halved
2 tsp taco seasoning
6 corn tortillas
1 Tbsp olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 cups fat-free, reduced sodium chicken broth
salsa
sour cream
shredded cheese

1. Cook brown rice according to package. Place chicken in shallow dish, cover with lime juice, and lightly coat with taco seasoning. Then place chicken on a hot grill and cook for approx. 6 min. on each side. Let the chicken cool slightly, then cut into strips and set a side.
note: I like to cook my chicken in the crock pot all day, I added the lime juice and seasoning after I shredded it about 30 min. before serving it. It makes it so tender and juicy!

2. Preheat oven to 350, cut corn tortillas into strips, then place them on a baking sheet. Bake for 15 min. or until crispy.
note: I am not a super healthy cooker so, I just use regular tortilla chips!

3. Heat olive oil in a lage pot over medium heat. Add garlic and onion, saute until the onion is transparent, about 8 minutes.

4. Add cooked rice to pot and saute for 3 minutes. Add green chilies and saute for 2 minutes. Then pour in chicken broth into mixtures and bring to a boil. Add chicken and reduce heat to low. Simmer for about 25 min.

5. Serve in bowls and load up with shredded cheese, tortilla chips, sour cream, and salsa.

Serve and enjoy!!
I obviously don't make this as healthy as it should be! But I like it my way!!

Quiche Divine

1 cup shredded swiss cheese
6 slices bacon, cooked and crumbled
3/4 cup diced ham
2 green onions
1/2 green pepper
3 eggs, slightly beaten
1 cup light cream
1/2 tsp. lemon peel
1/2 tsp salt
pinch of pepper
1/4 tsp, dry mustard

Bake pie shell for 5 minutes at 425 degrees. Remove from oven and arrange cheese, bacon, and ham in the bottom of the shell. Sprinkle with chopped green onions and green peppers. In a medium bowl combine eggs, cream, lemon peel, salt, pepper, and dry mustard. Pour evenly over cheese mixture. Bake at 325 degrees for 45 minutes. Serves 8

Butternut Squash Soup

3 lb butternut squash, peeled and cubed
1 onion, chopped
4 garlic cloves, chopped
2 potatoes, peeled and chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp. chopped fresh flat-leaf parsley
2 bay leaves
1 tsp. chopped fresh thyme
1 tsp. chopped fresh marjoram
2 tbsp. olive oil
salt and freshly ground black pepper

Combined with thickeners, such as potatoes or rice, and infused with fresh herbs such as thyme and marjoram, almost any winter squash will make a delicious soup.  To peel an uncooked winter squash, first halve it using a heavy chef's knife or cleaver. With the halves of the squash resting flat and steadied on a cutting board, take the knife and slice the skin off, aiming down and away from your fingers.  Turn the squash as you go until only the flesh remains.  Use a spoon to scoop out the seeds and any fibrous flesh.

1. Combine all the ingredients in a large saucepan and add just enough water to cover the mixture.

2. Bring to a boil, then reduce the heat and simmer, partially covered, for 30 minutes.

3.  Let cool briefly.  Working in batches, puree in a blender until coarse or smooth, depending on your  preference.

4.  Taste and adjust the seasoning.  Reheat soup, if necessary, before serving.  

Julie's Fudge

4 1/2 cups sugar
1 can evaporated milk
1/2 lb. real butter (2 cubes)
2 bags milk chocolate chips
1 T vanilla
2 cups chopped pecans (optional)
Buttered 7x11 pan

Boil sugar and evaporated milk for 7 minutes. Stir constantly. Remove from heat. Add butter, chips, and vanilla. Beat for 3 minutes. Add pecans. Pour into pan. Refrigerate. (I prefer to drop the fudge by spoon fulls onto waxed paper. It looks very pretty.)

Our family loves this recipe. Let me know if any of you try it. I know that the holidays are over, so just tuck this one away for next year.