Rosemary Potato Cakes

From: Country Living

Ingredients:
3 Tbsp olive oil
1 1/2 cups chopped onion
1 Tbsp finely chopped rosemary
3 cups leftover mashed potatoes
1 cup panko bread crumbs
salt and pepper

In a medium skillet over medium-low heat, heat 1 Tbsp oil. Add onion, rosemary, and 1/2 tsp salt and pepper and cook until onion is soft and golden, about 7 minutes. Transfer to a large mixing bowl, add potatoes, and mix. Season with salt and pepper. Spread panko in a shallow dish. In a large skillet over medium-high heat, heat 1 Tbsp oil. Using a 1/3 cup measure, form potato mixture into 12 cakes. Gently press panko on both sides of each cake. Cook cakes in batches turning once, until golden brown and heated through, about 8 minutes.

What I did differently from the recipe:
I didn't have that many leftover mashed potatoes so I just cut down on everything accordingly.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! The BEST thing about this recipe is the fact that it calls for you to use your leftovers! These were super easy and so tasty!

Eggplant Parmesan

From: Taste of Home

Unfortunately, no pictures on this recipe!

Ingredients:
3 garlic cloves, minced
1/3 cup olive oil
2 cans (28 oz each), crushed tomatoes
1 cup pitted ripe olives, chopped
3 Tbsp capers, drained
1 Tbsp dried basil
1 tsp crushed red pepper flakes
1/4 tsp pepper

Eggplant:
1 cup all-purpose flour
4 eggs, beaten
3 cups dry bread crumbs
1 Tbsp garlic powder
1 Tbsp minced fresh oregano (1 tsp dried oregano)
4 small eggplants (about 1 lb each), peeled and cut lengthwise into slices
1 cup olive oil

Cheese:
2 eggs, beaten
2 cartons (15 oz each) ricotta cheese
1 1/4 cups shredded Parmesan cheese
2 Tbsp dried basil
1/2 tsp pepper
8 cups (32 oz) shredded mozzarella cheese

In a dutch oven over medium heat, cook garlic in oil for 1 minute. Stir in the tomatoes, olives, basil, capers, pepper flakes and pepper. Simmer, uncovered, for 45-60 minutes or until thickened.

Meanwhile, for eggplant, place flour and eggs in separate shallow bowls. In another bowl, combine the bread crumbs, garlic powder and oregano. Dip eggplant in the flour, eggs, then bread crumb mixture.

In a large skillet, cook eggplant in batches in oil for 5 minutes on each side or until tender. Drain on paper towels. In a large bowl, combine the eggs, ricotta, 1/2 cup Parmesan cheese, basil and pepper.

In each of two greased 9x13 pans, layer 1 1/2 cups tomato sauce, eggplant slices, 1 cup ricotta mixture and 2 cups mozzarella cheese. Repeat layers. Sprinkle with remaining Parmesan cheese. Bake, uncovered, at 350 for 35-40 minutes or until bubbly. Let stand for 10 minutes before cutting.

What I did differently:
I left out the olives and capers because I don't particularly care for them. I would try them if someone else made this recipe but I didn't want to go buy something I'd have no need for later. I left out the pepper flakes simply because I didn't have any and didn't have time to buy them. (For sauce). I halved the recipe, although now I kind of wish I had just made two and frozen one.

What I'll do differently next time:
Probably make two at once.

Verdict:
Thumbs up! I saw these eggplants on clearance ($1.00 for approximately 3 lbs!) and just knew eggplant parmesan was in my future. It was so good. It was a bit time consuming because of frying the eggplant. You could definitely leave that out and just put the plain eggplant in (or sprinkle it with some salt, pepper, garlic powder, onion powder... etc) and it would still be delicious.

Double Chocolate Chip Fudge Brownies

From: Prevention Magazine

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened.

Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

Ingredients:

3/4 cup unsweetened applesauce

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/2 tsp salt

1 egg

2 large egg whites

2 cups sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate morsels

Place a strainer over a deep bowl. Spoon the applesauce into the strainer and set aside to drain 15 minutes (you should have about 1/2 cup drained applesauce). Discard the liquid in the bowl. Preheat the oven to 350. Coat a nonstick 11x7 baking dish with butter-flavored cooking spray. Set aside. In a medium bowl, combine the flour, cocoa and salt. In a large bowl, beat the egg and egg whites until frothy. Add the sugar, drained applesauce, and vanilla extract. Stir until the sugar dissolves. Add the flour mixture and the chocolate morsels. Stir just until the dry ingredients are moistened. Pour the batter into the prepared baking dish and bake 30 minutes. Cool in the pan on a rack.

What I did differently from the recipe:

I didn't strain the applesauce. I just started with 1/2 cup instead of 3/4 cup.

What I'll do differently next time:

Nothing.

Verdict:

Thumbs up! I thought these were very good. They were very easy to make too. Stephen still thinks box brownies are better because there are "more chunks" like the triple chocolate fudge chunk brownies. But anyway, these were delicious and great for when you don't have box brownies on hand but have the craving.

Sweet Potato Casserole

From: My mother-in-law gave me this recipe from Ruth's Chris Steakhouse

Ingredients:
CRUST:
1 cup brown sugar
1/3 cup flour
1 cup chopped nuts (pecans preferred)
1/3 stick butter, melted

SWEET POTATO MIXTURE:
3 cups mashed sweet potatoes
1 cup sugar
1/2 tsp salt
1 tsp vanilla
2 eggs well beaten
1 stick butter, melted

Combine brown sugar, flour, nuts and butter in mixing bowl. Set aside. Preheat oven to 350 degrees. Combine sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl in the order listed. Mix thoroughly. Pour mixture into buttered baking dish. Sprinkle the surface of the sweet potato mixture evenly with the crust mixture. Bake for 30 minutes. Allow to set at least 30 minutes before serving.

No pictures - I was in too much of a hurry while cooking!

What I did differently from the recipe:
I didn't combine the nuts for the crust in the beginning. I knew some people wouldn't like the nuts, so instead I just sprinkled them on top of half of the finished casserole. I used about 4 medium-size sweet potatoes and it seemed to be just the right amount.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! This was a very simple recipe and delicious! It's only slightly different from the recipe I made last Thanksgiving but more people asked for this recipe! Please do note the directions say to "sprinkle" the crust mix on top but it will be like a thick frosting so you will spread it over the sweet potato mixture.

French Fries

We were on the way home from out of town tonight when we passed a Wendy's. Stephen commented how good some hot, steaming, fresh Wendy's french fries would be. I ignored him because eating out is not a necessity for us, and we really can't afford to eat out every time we have the urge. But after thinking about it a second, I said, "I bet I can make those." As soon as the words came out of my mouth I thought, "Uhhhhhhh..... why did I say that?"

Behold, the best homemade french fries you will ever have. I made up this recipe which is why there are no measurements and everything is guesswork. But trust me. So good and so much cheaper than fast food.

Ingredients:
potatoes
oil (I used veggie because it was open already)
pepper
garlic powder
salt (I used both sea salt and kosher salt; couldn't tell the difference between them; it was an experiment)

Slice up the potatoes. See on the left side of the picture? I sliced some of mine in wedges and some in "french-fry" style just to have a variety. Just remember, the thicker they are, the longer they will take to cook.

I made two bowls to dip the potatoes in. I covered just the bottom of the small bowl (these were custard dishes) with oil, sprinkled (pretty moderately) with salt (again, one bowl was sea salt, one was kosher salt), and just a dash of garlic powder (it can be pretty overwhelming). Any fries that were small enough to dip, I thoroughly dipped in the bowls. Any that were too large I slathered with the mixture with a brush.

Into the frying pan! I put about 1/2-inch of oil in the skillet and warmed it while I was chopping the potatoes. You want to hear that sizzle when you throw the fries in!

Just fry and flip a few times! Should take around 4-5 minutes for one batch. Serve fresh!

Verdict:
Thumbs UP! Stephen said these were some of the best fries he's ever had and definitely compared to restaurants. It's much cheaper to make your own, although it is time consuming. But trust me, these are WORTH IT!

Basil Chicken Parmigiana

Ingredients:
8 oz rotini
4 chicken breasts
2/3 cup breadcrumbs
1/2 cup Parmesan
1/2 cup egg substitute
1 Tbsp olive oil
26 oz pasta sauce
1/4 cup basil
1 cup mozzarella
2 Tbsp parsley

Prepare pasta. Drain and keep warm. Cut chicken in 2 pieces. Place each piece between two sheets of plastic wrap; flatten. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan. Dip chicken in egg and then breadcrumb mixture. Brown chicken in oil in skillet.

Stir pasta sauce and basil together, spoon half of that into an 11x7 dish. Put chicken in pan; pour sauce over the chicken. Sprinkle with mozzarella and Parmesan. Bake for 20 minutes at 350.

Sprinkle with 2 tablespoons parsley. Serve over warm pasta.

What I did differently from the recipe:
I used ziti because that's what I had in the pantry, used an egg instead of an egg substitute, and I forgot to put the parsley on at the end!!

What I'll do differently next time:
Same stuff. BUT I will also use MUCH less pasta. Stephen wasn't a huge fan of the pasta (loved the chicken though) so although Brianna and I ate a lot of the pasta there was a ton left over. Next time I will probably make about a cup of pasta and split it between myself and Brianna, and just let Stephen have the chicken and sauce.

Verdict:
Thumbs up!! We love chicken parmigiana and this recipe was awesome and super easy! I wasn't sure how I was going to like it, frankly, because I'm not a huge basil fan. But the taste was definitely not overpowering and I loved this recipe.

Ingredients:
8 oz rotini
4 chicken breasts
2/3 cup breadcrumbs
1/2 cup Parmesan
1/2 cup egg substitute
1 Tbsp olive oil
26 oz pasta sauce
1/4 cup basil
1 cup mozzarella
2 Tbsp parsley

Prepare pasta. Drain and keep warm. Cut chicken in 2 pieces. Place each piece between two sheets of plastic wrap; flatten. Combine 2/3 cup breadcrumbs and 1/4 cup Parmesan. Dip chicken in egg and then breadcrumb mixture. Brown chicken in oil in skillet. Stir pasta sauce and basil together, spoon half of that into an 11x7 dish. Put chicken in pan; pour sauce over the chicken. Sprinkle with mozzarella and Parmesan. Bake for 20 minutes at 350. Sprinkle with 2 tablespoons parsley. Serve over warm pasta.

Cranberry Cookies

From: Betty Crocker recipe card

Ingredients:
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 cup chopped nuts
2 1/2 cups coarsely chopped frozen cranberries

Heat oven to 375. Cream butter, sugar and brown sugar.

Stir in milk, orange juice and egg. Mix in remaining ingredients.

Drop dough by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake 10-15 minutes. Makes 11 dozen cookies.

What I did differently from the recipe:
Halved it! Did you see that it makes eleven dozen cookies!?!? Holy cow! I also made my cookies about thirty times bigger than you're supposed to. I left out the nuts and used Craisins instead of frozen cranberries - it's what I had in the pantry.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! A little sweet but maybe because I used Craisins? I can see these cookies being great with pretty much any fruit!

Ingredients:
1/2 cup butter, softened
1 cup sugar
3/4 cup brown sugar
1/4 cup milk
2 Tbsp orange juice
1 egg
3 cups flour
1 tsp baking powder
1/2 tsp salt
1/4 tsp soda
1 cup chopped nuts
2 1/2 cups coarsely chopped frozen cranberries

Heat oven to 375. Cream butter, sugar and brown sugar. Stir in milk, orange juice and egg. Mix in remaining ingredients. Drop dough by teaspoonfuls about 2 inches apart onto greased baking sheet. Bake 10-15 minutes. Makes 11 dozen cookies.

Bacon Cheeseburger Pasta

Ingredients:
8 oz uncooked tube or spiral pasta
1 lb ground beef
6 bacon strips, diced
1 can (10 3/4 oz) condensed tomato soup
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions. In skillet, cook beef over medium heat until done; drain and set aside.

In same skillet, cook bacon till crisp; remove. Pour out drippings. Drain pasta; add to skillet. Add soup, beef and bacon, heat through.

Sprinkle with cheese, cover and cook until melted.

What I did differently from the recipe:
I used ground venison and turkey bacon, but other than that I did everything the same.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up for me! Stephen wasn't a huge fan but I didn't think he would be. I really liked it, but it definitely did remind me of Hamburger Helper... which is good if you like HH! It was very quick and easy too. And I love one-pot recipes (except the pot to cook the pasta which shouldn't even count.)

Ingredients:
8 oz uncooked tube or spiral pasta
1 lb ground beef
6 bacon strips, diced
1 can (10 3/4 oz) condensed tomato soup
1 cup (4 oz) shredded cheddar cheese

Cook pasta according to package directions. In skillet, cook beef over medium heat until done; drain and set aside. In same skillet, cook bacon till crisp; remove. Pour out drippings. Drain pasta; add to skillet. Add soup, beef and bacon, heat through. Sprinkle with cheese, cover and cook until melted.

Cream of Broccoli Soup

From: Stephen's Nenah's church's cookbook

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly.

Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

What I did differently:
I had frozen broccoli so I used that. One package was just plain broccoli and one was broccoli in butter sauce. Even better! The recipe never said to blend the soup but the chunks of broccoli were so big that I did anyway.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! We topped it with cheddar cheese and crackers. This soup was super easy and so delicious! Definitely worth making again in the future!

Ingredients:
2 Tbsp grated onion
1/2 cup butter, melted
1/4 cup flour
1 cup milk
1 cup half and half
2 cups chicken broth
1/2 tsp salt
1/8 tsp garlic powder
1/8 to 1/4 tsp dried basil
3 cup chopped fresh broccoli

Saute onion in butter in Dutch oven. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk, half and half, and chicken broth. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in salt, garlic powder and basil. Add broccoli. Cover and cook over medium heat for 15 minutes or until broccoli is tender.

Peanut Butter Cups

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan.

Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

What I did differently from the recipe:
Nothing. Note though - I did use almond butter instead of peanut butter. I didn't have any creamy peanut butter and I wasn't sure how the crunch would affect the recipe!

What I'll do differently next time:
Use less chocolate chips.

Verdict:
Neutral. It was fine for a really fast, easy, everything-on-hand dessert. But I thought there was way too much chocolate on top. It never really got firm until the night after the morning I made it... if that makes sense. I would have preferred it more firm I think, more like Reese's Cups. But it was something I'd make again in a pinch.

Printable version:

Ingredients:

2 sticks butter
1 3/4 cup graham cracker crumbs
2 cups milk chocolate chips
1 cup peanut butter
2 1/2 cups powdered sugar

Melt butter, remove from heat and add cracker crumbs, peanut butter and powdered sugar. Pat into 9x13 pan. Melt chips and frost over the top of the first layer. When chocolate is set, cut into squares.

Baked Potato Soup

Looks like I forgot to take pictures for this recipe!

From: Southern Living All-Time Favorites Cookbook

Ingredients:
5 large baking potatoes, baked
1/4 cup butter
1 medium onion, chopped
1/3 cup flour
1 quart half-and-half
3 cups milk
1 tsp salt
1/8 tsp ground white pepper
2 cups shredded cheddar cheese
8 bacon slices, cooked and crumbled

Peel potatoes, and coarsely mash with a fork. Melt butter in a Dutch oven over medium heat; add onion, and saute until tender. Add flour, stirring until smooth. Stir in potatoes, half-and-half, and next 3 ingredients; cook over low heat until thoroughly heated. Top each serving with cheese and bacon.

What I did differently from the recipe:
I didn't have any half-and-half on hand, so instead I just added extra milk and about 12 ounces of condensed milk. I just estimated how much to add but it seemed to work!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! In my opinion you can't go wrong with potato soup. This was delicious and very simple to make!

Beef Pot Roast

From: Better Homes and Gardens Limited Edition Cookbook (Breast Cancer Awareness)

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

What I did differently from the recipe:
I just threw in two beef bouillon cubes instead of the granules. I think that was just right. I left out the onions (Stephen doesn't like them) and celery (didn't have it on hand).

What I'll do differently next time:
Nothing!

Verdict:
Thumbs up! Stephen actually looked like he might take my life if I don't make this again. He was drooling at the thought of it and fortunately the taste exceeded his expectations! All my other pot roast recipes are going out the window... this one is the best!

Printable version:

Ingredients:
1 2 1/2 - 3 pound boneless beef chuck pot roast
2 Tbsp cooking oil
3/4 cup water
1 Tbsp Worcestershire sauce
1 tsp instant beef bouillon granules
1 tsp dried basil
1/4 tsp salt
12 oz tiny new potatoes or 2 medium potatoes or sweet potatoes
1 pound carrots or 6 medium parsnips, peeled and cut into pieces
2 small onions, cut into wedges
2 stalks celery, sliced into pieces
1/2 cup cold water
1/4 cup flour
black pepper

Trim fat from meat. Thinly slice vegetables; place in a cooker. Cut roast to fit: place on top of vegetables. Combine the 3/4 cup water, Worcestershire sauce, bouillon granules, basil and salt. Add to cooker. Cover and cook on low for 10-12 hours or high for 5-6 hours.

Chicken Casserole

From: ???

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

What I did differently from the recipe:
Stephen doesn't like cream of mushroom soup so I put two cans of cream of chicken soup in there instead. I left out the water chestnuts completely.

What I'll do differently next time:
Nothing different than what I did this time. Although I think using chicken tenders would be good. I halved my chicken breasts before putting them in the dish and I'm so glad I did that, just for thinner servings and not so much of a chicken flavor all at one time.

Verdict:
Thumbs up! Stephen was so hesitant to try this recipe... then he ate four helpings! This was such an easy recipe and will become something I make often I'm sure!

Printable version:

Ingredients:
4-6 chicken breasts, cooked
1 stack Ritz crackers, crumbled
1 can cream of chicken soup
1 can cream of mushroom soup
1 can sliced water chestnuts
1 stick margarine, melted
1 1/2 tsp pepper
1 1/2 cups mozzarella cheese, shredded
1 cup cooked rice

Add margarine to crackers. Mix soups, chestnuts, pepper, cheese and rice. Layer in 9x13 pan: 1/2 soup mixture, then chicken, then other 1/2 soup mixture. Top with cracker mixture. Bake at 350 for 40 minutes.

Slow-Cooked Chili

From: Taste of Home

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain.

Transfer to a slow cooker; stir in the remaining ingredients.

Cover and cook on low for 6 hours.

What I did differently from the recipe:
I halved it, but this would be a GREAT recipe to make the full amount and freeze whatever you can't eat. Or take it to a party! Also, instead of using a can of stewed tomatoes and a can of green chilies, I bought diced tomatoes with chilies. It was much cheaper than buying two separate cans, especially if you are going to be chopping the stewed tomatoes anyway!

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up!! I only got a tiny taste of this tonight, to make sure it was edible, and it was so scrumptious. I don't like really spicy chili, so this is quite mild, but it would be so easy to throw in some seasonings to make it spicy if that's how you like it. Also, nothing's easier than the slow cooker, so another thumbs up for that!

Printable version:

Ingredients:
2 pounds ground beef
1/2 cup chopped onion
2 garlic cloves, minced
2 cans (16 oz each) dark red kidney beans, rinsed and drained
2 cans (16 oz each) light red kidney beans, rinsed and drained
2 cans (14 1/2 oz each) stewed tomatoes, cut up
1 can (15 oz) pizza sauce
1 can (4 oz) chopped green chilies
4 tsp chili powder
1 tsp dried basil
1/2 tsp salt
1/8 tsp pepper

In a Dutch oven, cook the beef, onion, and garlic over medium heat until meat is no longer pink; drain. Transfer to a slow cooker; stir in the remaining ingredients. Cover and cook on low for 6 hours.

Oreo Ice Cream Shop Pie

From: Southern Living

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust.

Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended.

Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

What I did differently from the recipe:
I used a chocolate pie crust because the store was out of Oreo.

What I'll do differently next time:
I'm going to leave out the chocolate layer on the bottom the next time I make this.

Verdict:
Thumbs up! The chocolate layer was a little much for me, to be honest, but this was delicious! Such an easy pie to bring to a party or church lunch!

Printable version:

Ingredients:
1/2 cup hot fudge dessert topping, divided
1 Oreo Pie crust
1 tub (8 oz) cool whip, thawed, divided
1 1/4 cups cold milk
2 pkg (4-servings each) Jello Oreo flavor pudding and pie filling

Remove 2 Tbsp of the fudge topping, set aside. Spoon remaining fudge topping into crust; spread to evenly cover bottom of crust. Top with half of whipped topping; freeze 10 minutes. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in remaining whipped topping; spoon over whipped topping layer in crust. Freeze 4 hours or until firm. Remove pie from freezer 15 minutes before serving; let stand at room temperature to soften slightly. Drizzle with remaining fudge topping. Store leftover pie in freezer.

Butternut Squash Soup with Ravioli

From: Better Homes and Gardens breast cancer cookbook

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain.

Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

What I did differently from the recipe:
I don't know how much 2 lbs of butternut squash is but I just used one squash. Also, instead of cooking the ravioli separately I just tossed it in during the last 3-5 minutes of cooking.

What I'll do differently next time:
Not sure.

Verdict:
Neutral. This soup turned out to be very sweet. The ravioli definitely helps cut down on the sweetness but I wouldn't add any more than what the recipe calls for.

Printable version:

Ingredients:
2 lbs butternut squash
2 14-oz cans vegetable broth
1/8 tsp ground red pepper
1 Tbsp butter
1 9-oz package refrigerated cheese-filled ravioli
1 Tbsp molasses

Peel squash. Halve lengthwise. Remove seeds and discard. Cut squash into 3/4-inch pieces. In a large saucepan combine 1/2 cup water, squash, vegetable broth, and red pepper. Cook, covered, over medium heat for 20 minutes or until squash is tender. Transfer one-fourth of the squash mixture to a blender container or food processor. Cover and blend until smooth. Repeat with remaining portions, one at a time, until all of the mixture is blended. Return blended mixture to the saucepan. Bring just to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Add butter; stir until just melted. Meanwhile, prepare the ravioli according to package directions; drain. Ladle hot soup into bowls. Divide cooked ravioli among the bowls. Drizzle with molasses.

Lemon-Blueberry Diamonds

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown.

Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack.

Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

What I did differently from the recipe:
I went outside to pick the blueberries from our blueberry bushes only to find.... they are gone. No blueberries since ??? So mine are just plain lemon bars which is fine for me but I would love to add blueberries!

What I'll do differently next time:
Maybe add blueberries if I think about it!

Verdict:
Thumbs up! I love lemon bars and these are not too sweet. Great dessert treat!!

Ingredients:
3/4 cup (1 1/2 sticks) unsalted butter, melted
1/2 cup confectioners' sugar
2 tsp vanilla extract
1/4 tsp salt
2 1/4 cups all-purpose flour

FILLING:
2 cups sugar
1/3 cup flour
6 eggs
2 tsp grated lemon rind
1/2 cup lemon juice
1 cup blueberries
1/4 cup confectioners' sugar

Heat oven to 350. Line 13x9 pan with aluminum foil. Coat with nonstick cooking spray. Make the crust: In bowl, stir together butter, confectioners' sugar, vanilla and salt. Gradually stir in flour until smooth. Press dough over bottom of prepared pan. Bake in 350 oven 20 minutes or until edges are brown. Make the filling: In large bowl, mix granulated sugar and flour. Whisk in eggs until smooth. Stir in lemon rind and juice. Fold in berries. Pour filling over crust. Bake in oven until set, about 30 minutes. Let cool in pan on wire rack. Dust with 1/4 cup confectioners' sugar. Cut into diamonds.

Lemon-Blueberry Bundt Cake

From: All You

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake.

Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

What I did differently from the recipe:
I used regular milk instead of buttermilk. I normally make my own buttermilk with milk + lemon juice but I ran out of lemon juice. I totally skipped the glaze, and I used loaf pans instead of a bundt pan.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Very good recipe. For some reason all of my blueberries sank to the bottom of the loaf pans but as long as you can taste them in every bite I have no problem. :)

Printable version:

Ingredients:
3 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup lemon juice
1 tsp vanilla extract
1/2 cup buttermilk
2 sticks butter, at room temperature
2 cups sugar
2 tsp grated lemon zest
4 large eggs, at room temperature
2 cups blueberries

GLAZE:
2 cups confectioners sugar
1 Tbsp buttermilk
2-4 Tbsp lemon juice

Preheat oven to 350. Grease a Bundt pan with melted butter, add a few tablespoons of flour and rotate pan to evenly coat, tapping out excess. Sift 3 cups flour with baking powder and salt into a large bowl. In a small bowl, combine lemon juice, vanilla and buttermilk. In a second large bowl, beat butter, sugar and lemon zest until light and fluffy. Add eggs, one at a time, beating well after each. Add about 1/4 of flour mixture, followed by 1/4 of buttermilk mixture, mixing just until incorporated. Repeat, alternating dry and liquid ingredients, until batter is thoroughly combined. Gently fold in blueberries. Transfer batter to pan, spreading evenly. Bake until a tester inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 10 minutes, then unmold cake. Make glaze: Mix confectioners' sugar, buttermilk, and 2 Tbsp lemon juice in a bowl, stirring until smooth. Glaze should be pourable; if it's too thick, add lemon juice, 1 tsp at a time, until it reaches desired consistency. Pour half of glaze over warm cake. Let cool for 1 hour, then pour remaining glaze over cake and serve.

Garden Vegetable Soup

From: North Cobb Christian School's cookbook

Ingredients:
1 lb ground beef
1/2 cup chopped onion
1 package Hamburger Helper (cheeseburger macaroni)
5 cups water
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 16-oz stewed tomatoes, undrained
1 16-oz can Veg-All undrained

Cook and stir ground beef and onion in Dutch oven until done, drain. Stir in sauce mix, water, basil, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and Veg-All. Cover and cook until macaroni is tender, 10-15 minutes longer.

What I did differently from the recipe:
Used venison instead of beef, made stewed tomatoes rather than bought them, and added okra because we had so much in our garden.

What I'll do differently next time:
Not sure.

Verdict:
Neutral. It was okay, I love this type of soup, but I think the mix from the Hamburger Helper gave it a slightly odd flavor. If I made it again I would probably try to find something to replace that.

Printable version:

Ingredients:
1 lb ground beef
1/2 cup chopped onion
1 package Hamburger Helper (cheeseburger macaroni)
5 cups water
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp pepper
1 16-oz stewed tomatoes, undrained
1 16-oz can Veg-All undrained

Cook and stir ground beef and onion in Dutch oven until done, drain. Stir in sauce mix, water, basil, salt, pepper and tomatoes. Heat to boiling, stirring constantly. Reduce heat; cover and simmer, stirring occasionally, 10 minutes. Stir in macaroni and Veg-All. Cover and cook until macaroni is tender, 10-15 minutes longer.