{to die for} Caramel Brownies

These are seriously delicious, I mean I didn't even have a chance to take a picture of the pan before they were gone!!!!!

Soft and Fluffy Ginger Cookies

{15 Minute} Chicken Chow Mein

This is such a quick, and easy meal, that is super yummy! The left overs are just as good!

{Healthier} Pumpkin Cookies

Fall is so wonderful! I love change! The leaves, the weather, the new smells, everything pumpkin! I love it all!

Ingredients:
3/4 C Brown Sugar
1 C rolled oats
1 1/2 C whole-wheat flour
1 3/4 tsp. Baking Soda
1/2 tsp. Baking Powder
2 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 C Pumpkin Puree
1 Tbsp. Applesauce
2 tsp. Water
2 Egg Whites
1 tsp. Molasses
1 Tbsp. Ground Flaxseed

Instructions:
Heat oven to 350 degrees.
1. Combine the first 7 ingredients {dry ingredients} and stir well to combine.
2. Stir in the pumpkin, applesauce, water, egg whites, molasses and flaxseed; mix well.
3. Roll into about 24 balls, and flatten on a cookie sheet.
4. Bake for 5-8 Minutes.


Serves app: 24
Per serving: 144 calories. 1.2 g fat, 0 mg cholesterol, 220 mg sodium, 36 g carbohydrates, 4 g protein


                                                                                   

{homemade} Spaghetti and meatballs

Spaghetti Sauce//

Ingredients:
10 ripe tomatoes
2 tbl olive oil
2 tbl butter
1 onion, chopped
1 green bell pepper, chopped
2 carrots, chopped
4 cloves of garlic, minced
1/4 C fresh basil, chopped
1/4 tsp italian seasoning
2 tbl corn starch (+more for thickening)


Instructions:
1. Boil some water in a large pot. Prepare an ice bath (bowl of cold water with ice).
2. Once the water is boiling, place the tomatoes in the boiling water for about 1 minute or until the skin begins to peel
3. Remove the tomatoes and immediately place them in the ice water.
4. Peel the tomatoes and squeeze out the seeds
5. Chop 8 tomatoes and puree in a blender or food processor.
6. Chop the remaining 2 tomatoes and set aside
7. Next, in a large pan over medium heat, cook the onion, bell pepper, carrot and garlic in oil and butter until the onion starts to soften, about 5 minutes
8. Pour in the pureed tomato
9. Stir in chopped tomato, basil, and italian seasoning.
10. Bring to a boil, and then let simmer, and some cornstarch until desired thickness
{also add some S&P, Oregano, or thyme for a stronger flavor}

adapted from Mel's Kitchen

Meatballs//

Ingredients:
1 lb Ground Beef
3/4 C Bread Crumbs
3 cloves Garlic
2 Whole Eggs
3/4 Freshly Grated Parmesan
1/4 Parsley
S&P
Splash of Milk



Instructions:
1. Combine all the ingredients in a mixing bowl
2. Form 1 1/2 inch round balls (makes about 25)
3. Place on a greased cookie shoot and bake at 350 degrees for about 25-30 minutes
4. Serve meatballs over spaghetti noodles and homemade sauce!

{The meatballs also freeze really well, so you can make them ahead of time and pull them out whenever you're feeling spaghetti!}


adapted from Pioneer Woman
                                                                                      

Hawaiian Haystacks {without the cream of blob soup}

I love this meal because it is SO fast! And very versatile-you can put any kind of toppings on it. The possibilities are endless! I also wanted to try a recipe that did not use the Cream of Chicken Soup--bleh! That stuff is so not good for you! This recipe turned out great, and tasted so yummy!!!

It made so much, I brought the leftovers to school with me :)

Delicious Sesame Chicken

Ingredients:
1 lb Boneless-skinless chicken breast, cubed
1 bottle sesame soy marinade
1 Tbsp Sesame Oil
2 garlic cloves, minced
1 tsp red pepper flakes
3 egg whites
1 1/2 C cornstarch
1/2 C all-purpose Flour
1/2 tsp baking soda
4-6 cups Vegetable Oil
sesame seeds for garnish
Scallions, sliced, for garnish {optional}

Ingredients:
1. Thaw your chicken, and cut it into cubes.
2. Put chicken in a ziploc bag and pour 1 C marinade into bag, set in fridge for 30 minutes
3. Heat sesame oil in frying pan until sizzling
4. Drop in the garlic cloves and red pepper flakes and cook til fragrant
5. Heat the oil in a large skillet
6. Pour the egg whites into a small bowl and whisk until frothy
7. In another bowl mix the cornstarch, flour and baking soda
8. Take out the chicken from the fridge and pat dry with a towel
9. Dip the chicken into the egg whites, and then into the dry mixture, and drop into the oil, fry until cooked
10. Placed cooked chicken on a plate lined with paper towels to let the oil drip off
11. When all the chicken is cooked, placed chicken in a bowl and pour marinade over the chicken until well mixed. Sprinkle sesame seeds on top and scallions.
12. Serve with white rice!

                                                                                       

{Quick} Beans, Spinach and Tomatoes over Linguine

Ingredients:
2 tsp Extra-virgin Olive Oil
12 oz Whole Grain Linguine
1 tbsp minced Garlic
3-4 tomatoes, diced
1 can White Beans {Great northern, navy; I used Garbonzo beans}
5-10 oz Fresh baby Spinach
1 red bell pepper
6 Tbsp Romano or Parmesan cheese (grated)

Instructions:
1. Heat oil in a large nonstick skillet
2. Start boiling water in a large pot, and begin to cook the linguine
3.Add the garlic to the skillet, and saute for a minute or so
4. Next add the tomatoes, and beans and bring to a simmer
5. Add the spinach, cover and reduce heat to low and simmer for about 10 minutes. Stir occasionally. And in the last 2 minutes add the bell pepper
6. Spoon the tomato/beans/spinach sauce mixture over linguine and sprinkle with cheese
                                                                                      

{Don't let the cucumber fool you} Fresh Garden Salsa

//This is an EASY and great fresh salsa, using so much of my garden veggies that keep piling up!!!

Ingredients:
4-5 small to medium tomatoes
2-3 medium cucumbers
1 small onion
2 green bell peppers
*optional: 1-2 Jalapeño pepper
3 Tbl Cilantro
1tsp Sugar
1 tsp Salt
1 tsp Garlic
a few squeezes of lime juice

Instructions:
1. Peel the cucumber, and take out all the seeds from veggies {I sliced the cucumber and tomatoes in half, and then using a spoon, scooped out all the seeds}
2. Dice up all the veggies
3. Throw all those diced veggies in a bowl
4. Sprinkle with the remaining ingredients {cilantro, sugar, salt, garlic & lime juice}
5. Give it a nice stir, {I also used my immersion blender to make it a little smoother}, then grab some chips and dig in!

//adapted from SparkRecipes
                                                                                        

{30 Minute} Tilapia baked in Couscous

Ingredients:
1 5 Oz box of Couscous (I used a garlic and olive oil couscous flavor)
1/4 C grape tomatoes, sliced
1 Tbl Ground Cumin
Salt and Pepper to taste
1/4 C plus 2 Tbl Extra-Virgin Olive Oil
1 Tbl Fresh Lemon Juice, plus 1 lemon thinly sliced
4, 8 Oz Tilapia Fillets
3 Tbl flat leafed chopped Parsley, or dried Parsley


Instructions:
1. Preheat oven to 375 Degrees
2. In a large bowl combine the couscous, sliced tomatoes, and cumin and the S&P to taste. Stir in the olive oil and the lemon juice.
3. Drizzle a tablespoon of the olive oil into the bottom of a 9X13 baking dish.
4. Arrange the fillets in a single layer in the baking dish.
5. Season the fillets with S&P and pour 1 tablespoon of olive oil over the fillets.
6. Cover the fish with the couscous mixture and arrange the lemon slices on top.
7. Pour about 1-2 cups of water around the baking dish, cover with foil and cook for about 25 minutes.
8. Garnish with Parsley

//Adapted from RachaelRay
                                                                                      

{30 Minute} Easy Cheesy Gnocchi Mac N' Cheese Bake

Ingredients:
1 lb Package Gnocchi
1 jar Classico, Romano Asiago Cheese Sauce
1/2 C Mozzarella, shredded
1/2 C Parmesan, shredded
1 C Dry Italian Bread Crumbs
Parsley Flakes for garnish

Instructions:
1. Bring a pot of water to boil over medium-high heat and cook the Gnocchi according to package; Usually it will take around 5-7 minutes, or until the Gnocchi floats to the top of the water
2. Spray a 1-2 quart baking dish with non-stick cooking spray, and pre-heat your oven to 350 degrees
3. Once the Gnocchi are done, drain the pot and mix in about 3/4 of the jar of Romano Asiago Cheese Sauce. Depending on how cheesy/creamy you want it, you can add the whole jar. Stir to combine
4. Spread the Gnocchi and cheese sauce into the baking dish
5. Sprinkle the Mozzarella cheese over the top of the Gnocchi, then sprinkle the Parmesan
6. Add the bread crumbs on top, and garnish with parsley flakes
7. Now put it in the oven, and cook for about 20-25 minutes! That's it!!
                                                                                       

{pepperoni} Pasta Primavera! Perfect for all those yummy summer veggies sprouting in your gardens!

I love this pasta! And it is so great for all the veggies I have right now laying around!


Ingredients:
12oz Package thin Spaghetti
2 C Sliced yellow Squash; or 1 small zucchini
1 Medium Red/Green Bell Pepper
8oz Broccoli-chopped
1/2 C sliced onion
1/2 lb tomatoes
1 C grated Parmesan Cheese
3 1/2 oz Package Pepperoni Slices
2 tsp. Fresh Basil leaves
1/2 tsp. Pepper
1 Tbl Olive oil
3 cloves Garlic
3 Tbl Flour

Instructions:
1. Bring a pot of water to boil.
2. While water is heating, heat oil in a large non-stick skillet over medium-high heat
3. Add onion and cook for about 6-7 minutes; then add the garlic and cook another minute. Add tomatoes and cook until slightly bursting, about 5 minutes.
4. Whisk together the milk, parmesan and the flour and add to the vegetables. Bring to a boil and then let simmer until it thickens. It will take about 2-3 minutes.
5. Cook the spaghetti according to the package. During the last few minutes, add the zucchini, pepper and broccoli.
6. Drain pasta and vegetables, and add the warm sauce to the pasta mixture.
7. Toss gently, and sprinkle leftover parmesan, and also the fresh basil to garnish.
                                                                                       

Banana-Zuchini Bread

I have so much Zuchini growing in my garden, I don't know what to do with it! So I have been searching for endless Zuchini recipes. I came across this Banana-Zuchini Bread and it turned out delicious! You can't even tell there is Zuchini in there!



Ingredients:
2 Very ripe bananas
2 Eggs
1/4 C of Honey
1/4 C of Brown Sugar
1 tsp Vanilla Extract
1 3/4 C All Purpose Flour
1 tsp Salt
1 tsp Baking Soda
1/2 tsp Baking Powder
1 tsp Ground Cinnamon
1 heaping cup of Zuchini (1 small Zuchini), Shredded
3/4 C Chocolate Chips

Instructions:
1. Preheat oven to 350 Degrees
2. Lightly grease a standard size loaf pan
3. In a large mixing bowl, mix the bananas up until smoothe.
4. Then combine eggs, honey, brown sugar and vanilla and mix until smoothe.
5. Next add the baking soda, baking powder, salt and cinnamon.
6. Add the flour last.
7. Pour the batter into the loaf pan, and bake for about 60 minutes, or until a toothpick will come out clean. Let the bread cool for about 30 minutes before taking it out of the pan.

                                                                                      

30 Minute Cheesy Manicotti!

Tonight I was rushing home from work, trying to think of what to make for dinner that would be quick, and then I though, MANICOTTI!

//servings: 4

Ingredients:
1 package-8 oz manicotti shells
1 pound ground beef
1 jar spaghetti sauce (I used Prego, herb roasted garlic)
14 pieces of string cheese
1-1/2 C shredded mozzarella cheese (for the topping)

Instructions:
1. Boil water over medium-high heat and cook the manicotti shells as directed
2. In another sauce pan, heat the ground beef. Once cooked through, and no longer pink, add the spaghetti sauce
3. Spray a 9X13 pan with cooking spray, and layer half of the meat/spaghetti mixture on the bottom of the pan.
4. Put the string cheese inside the manicotti shells and layer them on top of the meat mixture.
5. Lastly layer the rest of the meat mixture on top of the noodles and sprinkle with the remaining shredded cheese.

TA-DA! So easy, right!
*Serve with a green salad, and some fruit!
                                                                                       

Easy {Weeknight} Balsamic Chicken and Veggies

This was a super quick, easy meal to make. Also very delicious!

Ingredients:
1/4 Cup Bottled Italian Salad Dressing
2 Tablespoons Balsamic Vinegar
1 tsp Honey
1/4 tsp Crushed Red Pepper
2 Tbl Extra-Virgin Olive Oil
4-6 Chicken Tenderloins
8 oz Fresh Cut Green Beans
1 Cup carrot, sliced
1 small Tomato, chopped

Instructions:
1. In a small bowl, stir together the salad dressing, vinegar, honey and red pepper.
2. In a large skillet, heat oil over medium heat. Add the chicken; cook 5-6 minutes or until the chicken is cooked through. Add half of the dressing mixture to the skillet, turn chicken to coat. Transfer the chicken to a serving plate and cover to keep warm.
3. Add the carrots in first to the skillet. Cook for 3-4 minutes, and then add the green beans.  Cook and stir for 3-4 more minutes or until tender and crisp.
4. Add the veggies to the chicken in a serving platter. Pour the remaining dressing mixture into the skillet and cook for about 1 minute. Scrape up all the browned bits, and then drizzle the dressing mixture over the chicken and vegetables. Lastly, top the chicken with the diced tomato.

-I also served this with warm rolls

{makes app. 4 servings}


//Adapted from the Better Homes and Gardens
                                                                                       

RED, WHITE, AND BLUE- {BERRY} TRIFLE!

This was FABULOUS! And such a beautiful and delicious way to celebrate the 4th of July!

Ingredients:
1 10 oz Angel Food Cake, cut into 1 inch cubes
1 1/2- 2 pounds of Strawberries
1 pound of blueberries
1 tub of Cool Whip
6 Tbs of Sweetened-Condensed Milk
1 1/2 C cold water
1 Package of White Chocolate Instant Pudding (SO GOOD!)


Instructions:
1. Whisk the condensed milk and the water in a bowl. Whisk in the pudding mix and let it sit for 2 minutes. Let stand for 2 minutes or until it sets; and then fold in the whipped topping.
2. Slice up the angel food cake, and strawberries.
3. Put half of the cake at the bottom of a trifle dish (or deep clear bowl)
4. Next layer some blueberries on top of the cake and then add half of the cream mixture and spread
5. Next add a layer of strawberries, and then the rest of the cake and then the blueberries.
6. Top it off with the rest of the cream mixture and then layer some extra fruit on the top to make it look oh so pretty!
7. Chill in the fridge for about an hour.
YUM!
                                                                                       

Caprese Salad

Have you ever had a Caprese Salad? mmmmm It is DELICIOUS! Make it! Make it now!
                                                                                     

Ingredients:
1 Roma Tomato, sliced
Slices of Mozzarella Cheese
Fresh Basil leaves
Balsamic Vinegar
S&P

Instructions:
1. Take a slice of tomato, put a slice of Mozz on top, followed by a basil leave, and drizzle some Balsamic vinegar over top and add some S&P if desired. DELISH!


                                                                                        

Chicken Paprikash with Spaetzle

Ok, here it is! I finally used my Spaetzle (egg pasta). And it was pretty good!

Ingredients:
4-6 Boneless Skinless tenderloins
1 Tsp Salt
2 Tbs Vegetable Oil
1 Medium Onion
1 Sweet Red Pepper (I used a Green pepper)
3 Tbs. All Purpose Flour
2 Tbs. Sweet Paprika
1 Tbs. Smoked Paprika
1/4 tsp Cayenne Pepper
1 C. Loy-sodium Chicken Broth
1 Medium Tomato-Diced
1/2 C Sour Cream
7-10 Ounces of Packaged Spaetzle/Egg Noodles, Cooked
Freshly chopped Parsley, for garnish



Instructions:
1. Heat oven to 325 degrees. Season chicken pieces with the salt. Heat oil in a skillet over medium-high heat. Brown chicken about 3-4 minutes per side. Remove to a plate, keeping as much oil in pan as you can.
2. Reduce heat to medium. Add onion and pepper, cook about 3 minutes or until soft. Mix in the flour, sweet and smoked paprika, and cayenne pepper. Cook about 2 minutes, stirring constantly. Add the broth, tomatoes and remaining 1 tsp of salt. Bring to a boil and simmer 3 minutes to thicken. Add the browned chicken back to the pot, ladling a bit of sauce on top. Cover and bake at 325 degrees for about 30-45 minutes or until the chicken is cooked and tender.
3. Remove the chicken; cover to keep warm. Add sour cream to a bowl; and whisk in a cup of the hot sauce. Whisk sour cream mixture back into pot. Serve 2 pieces of chicken over cooked Spaetzle with several spoonfuls of sauce. Garnish with Parsley.

                                                                                  

Creamy Tortellini and Garden Vegetable Bake

                                            *photo cred from recipe.com




Ingredients:
1 8-ounce package of cheese filled tortellini
1 Medium Carrot, thinly sliced
1-1/2 C Sugar Snap Peas (I used a frozen bag of sugar snap pea stir fry)
1 Tbl. Butter
1/2 Pound of Boneless-skinless chicken breast/or tenderloins, chopped to bite size pieces
1 C Chicken Broth
2 Tbl Dried Oregano
2 tsp. All-Purpose Flour
1 tsp. Garlic Salt
1/2 tsp. Salt and Pepper
4 oz. Cream Cheese (I used light/ Neufchatel)
1 C. Quartered Tomatoes
1 small Red or Green Pepper
1/2 C of Grated Mozzarella cheese
2 Tbl. Parmesan Cheese


Instructions:
     1. Cook tortellini in boiling salted water according to package directions, adding the carrot during the last 5     minutes of cooking and the sugar snap peas during the last 1 minute of cooking; drain.

2.

Meanwhile, heat margarine or butter in a 12-inch skillet. Add chicken, and cook about 5 minutes or until chicken is no longer pink. Remove from skillet.

3.

Add the chicken broth, oregano, flour, garlic salt and pepper to the chicken. Add milk. Cook and stir until thickened and bubbly; add cream cheese. Cook and stir until cream cheese is smooth. Remove from heat. Add pasta mixture, chicken mixture, tomatoes, and sweet pepper. Add the mozzarella cheese and toss to coat. Turn into an ungreased 13x9x2-inch baking dish or shallow 3-quart casserole.

4.

Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Stir mixture and sprinkle with Parmesan Cheese. 

                                                                                        

{ 5 Minute } Banana Creme Pie

Ingredients:
1 ready made Graham Cracker Crust
1 medium Banana
1 can Musselman's Banana Creme Pie Filling
1/3 C Sugar
3 Egg whites
1 tsp Vanilla

Instructions:
**preheat your oven to 350 degrees
1. Open your graham cracker crust packaging, and fill the bottom of the pie with banana slices
2. Pour the Creme Pie Filling over the bananas
3. In a seperate bowl, blend the egg whites. Once peaks begin to form, start slowing adding the sugar
4. Smoothe the meringue over the top of the pie
5. Bake the pie at 350 degrees for 10-12 minutes
6. Chill the pie for 3-4 hours


 *Next time I would add another layer of banana (I love banana though). Overrall though I thought ittasted pretty good, especially for a pre-made pie filling.
                                                                                      

SPAETZLE! { Never heard of it before? Me either!!! }

I'm excited for this new recipe! I found this bag of Spaetzle Egg Pasta. Never even heard of it before! But it looked cool, and I love trying new and different foods. So I will be cooking with this soon, and posting my success story on here! Wish me luck!


                                                                                   

Creamy Tomato Tortellini Soup

Ingredients:
2 Garlic Cloves, chopped
1 Small Onion, chopped
1 tomato, chopped
1 Can Campbell's tomato soup
1 Can milk (soup can filled)
5 Fresh Basil Leaves chopped, or 1 t/l dried basil
1 Cup Chicken Broth
1/2 C Half and Half
1/4 C Grated Parmesan Cheese
1 (9 oz) Package Cheese Tortellini
1 Tbl Garlic Powder
1 tsp Oregano
2 tsp Green Onion, Chopped


Instructions:
1. Coat soup pan with EVOO. Add onion and garlic and saute til soft
2. Add the tomatoes, basil, tomato soup, and milk. Stir till blended
3. Add chicken broth and stir well
4. Simmer for about 20 minutes
5. Add the cream and the parmesan cheese, the soup should start to thicken
6. Next add the Tortellini and cook until tender (15-20 minutes)
7. Add garlic powder, oregano and green onion, and S&P to taste
                                                                               

Homemade Garlic and Honey Pizza, {and} Cinnamon Sugar Breadsticks

Pizza
Ingredients:
3 C Unbleached Flour
1/3 C Olive Oil
1 tsp Salt
1 Tbl Sugar
1 C cold water
1 package Active Dry Yeast
{toppings} Minced garlic, EVOO, Cheese, Honey


Instructions:
1. In a bowl, combine flour, yeast, oil, salt and sugar. Slowly add water.
2. Mix the dough for 2-3 minutes or until the flour pulls away from the bowl.
3. Add a little more flour, or until it is no longer sticky
4. Place the dough in a well oiled bowl and let it rise until it doubles in size
5. Then divide the dough in half, and form each dough ball into a thin crust
6. Best to do this by hand, but you can use a rolling pin for thinner crust
7. Grease a pan or pizza stone, and pour a little flour onto the pan and place your crust on top
8. {here you can add any marinara, or toppings you like}
9. for the honey/garlic pizza, drizzle some EVOO onto the crust.
10. Sprinkle about 3-4 minced garlic cloves onto the crust
11. Then pour liberal amounts of your favorite cheeses {parmesan, mozzerella}
12. And lastly drizzle honey all over the top, {I used probably 3 tbl}
13. Then bake in a 450 degree, until it is nice and golden brown, about 12 minutes

Cinnamon Sugar Breadsticks:
So with the dough I made for the pizza, I took one dough ball to make the honey garlic pizza, and the other ball for the dessert pizza.
You will also need:
2-3 Tbl Butter
2 Tbl Cinnamon
1/3 C Sugar

1. Roll or spread out to form a rectangular crust
2. Grease a pan and lay crust onto pan
3. Brush about 2 tbl of butter all over the crust
4. Mix the cinnamon and sugar until combined, and sprinkle all over crust
5. Bake at 400 degrees for about 10 minutes

                                                                                          

Chewy, {non crumbly} Granola Bars

I have tried so many granola bar recipes, and they always seem to crumble, and not stick together, which is not the best when you are eating them in class, or on the go, and they crumble all over the car :/ So I was ectastic to find this recipe!

Ingredients:
1/2 Cup packed light Brown Sugar
1/4 Cup Honey
1 tsp Vanilla
1/4 Cup (1/2 stick) of Butter
3 Cups Low-Fat Granola Mix (I used a medly that had sliver almonds, and dried fruit)
1/2 Cup Golden Raisins
2 tsp Cinnamon
3/4 Cup Semi-sweet Chocolate Chips


Instructions:
1. Combine the brown sugar, honey, vanilla, and butter in a medium sized saucepan
2. Bring to a boil over medium heat. Lower heat; simmer for 2 minutes or until all the sugar is dissolved
3. Combine all the dry ingredients {except Chocolate Chips}, and pour them into the sauce pan with the liquid mixture, stir until well combined.
4. Pour into a 9X9 pan; press chocolate chips on top of the mixture
5. Refrigerate for 2 hours, and then cut into bars