If I have to cook...

1 C pancake flour 1/3 C sugar 1 egg 1/3 C milk 1/4 C melted butter Mix all together adding butter last Sprinkle with topping Topping: 1/4 C light brown sugar 1/4 Tbsp cinnamon 1/4 C flour 2 Tbsp soft butter ***x2 topping for 8x8 pan; x4 topping for 9x12 Bake at 375 F for 25-30 min

1 pd penne pasta 1 6 oz jar marinated artichoke hears, drained and chopped 3 roma tomatoes, seeded and chopped 1 C frozen peas, thawed 1 small bunch asparagus, blanched until tender, cooled and cut into pieces 1 head romaine hearts, sliced lengthwise then cut into strips crosswise 1 C pine nuts, toasted 3 green onions, sliced 1 C grated fresh parmesan cheese, plus 1/4 C for garnish Dressing: 1/2 C balsamic vinegar 3 cloves garlic, peeled and halved 1 tsp brown sugar 1 1/2 tsp salt 1/2 tsp pepper 1 1/4 C canola oil Place dressing ingredients, reserving oil, in a blender and mix until garlic is completely incorporated. Add oil and blend on low just until dressing comes together (too long or too high of speed and it will emulsify and become thick). Cook pasta in salted water according to package directions, then rinse under cold water and drain. Toss with a small amount of dressing to keep from sticking and chill. Toss chilled pasta with remaining salad ingredien...

1 pd pasta 1 15 oz can black beans, rinsed and drained 1 15 oz can sweet corn, drained 1 C crumbled feta cheese 1 10 oz package fresh pico, drained 1 C chopped cilantro 1 C diced red pepper 1 C grated carrots 1 C diced cucumber, peeled and seeded 2 ripe avocados, diced 1 lime, halved 1/2 12 oz bottle Brianna's Chipotle Cheddar dressing Cook pasta in slated water, according to package directions. Drain and run under cold water. Set aside. Toss together beans, corn, feta and remaining salad ingredients. Squeeze 1/2 lime over the top and cut remaining 1/2 lime into wedges for serving. Add cooled pasta and toss with enough dressing to coat. Chill until ready to serve. Before serving, toss with more dressing, as desired. Serve with lime wedges. (Also great with fresh corn charred on the grill and sliced off the cob).

2/3 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder veg cooking spray 2 ounces unsweetened chocolate 4 ounces bittersweet or semisweet chocolate 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter 1 1/4 cups sugar 2 teaspoons vanilla extract 3 large eggs Adjust oven rack to lower-middle position and preheat oven to 325 degrees. Whisk flour, salt and baking powder in a small bowl; set aside. Spray an 8-inch baking pan with cooking spray. Fit a sheet of foil in pan and up two sides, so you can use it as a handle to pull cooked brownies from pan (I used parchment paper). Spray sheet with cooking spray. Melt chocolates and butter in a medium bowl over a pan of simmering water. Remove from heat; whisk in sugar and vanilla. Whisk in eggs, one at a time, fully incorporating each one before adding the next. Continue to whisk until mixture is completely smooth and glossy. Add dry ingredients, whisk until just incorporated.  Pour...

Makes 18 5-inch cookies 2 cups minus 2 tablespoons cake flour 1 2/3 cups bread flour 1 1/4 teaspoons baking soda 1 1/2 teaspoons baking powder 1 1/2 teaspoons coarse salt 2 1/2 sticks unsalted butter 1 1/4 cups light brown sugar 1 cup plus 2 tablespoons granulated sugar 2 large eggs 2 teaspoons natural vanilla extract 1 1/4 pounds bittersweet chocolate disks or chunks Sea salt Sift flours, baking soda, baking powder and salt into a bowl. Set aside. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours. When ready to bake, preheat oven to 350 degrees. Line a ...

Prep Time:   20 minutes Cook Time:  30 minutes Yield:  6 - 8 servings Ingredients 1 1/2 cups cooked quinoa 1 Tbsp olive oil 1 medium yellow onion, diced 3 cloves garlic, finely minced 1 1/4 cups vegetable broth or chicken broth 1 (14.5) oz can diced tomatoes with green chilis, undrained 1 1/2 tsp chili powder 1 tsp ground cumin 1/2 tsp paprika 1/4 - 1/2 tsp cayenne pepper 1/4 tsp ground coriander Salt and freshly ground black pepper, to taste 1 1/2 cups frozen corn 2 (15 oz) cans black beans, drained and rinsed juice of 1 lime 1/2 cup cilantro, chopped Serve with: corn or wheat tortillas chopped lettuce Monterey Jack, cheddar or cottage cheese diced avocados diced tomatoes hot sauce Directions Heat olive oil in a large non-stick saucepan over medium high heat. Once hot, add onion and saute until golden and tender, about 3 minutes. Add in garlic and saute 30 seconds longer. Stir in broth, diced tomatoes, cooked quinoa, c...

Ingredients: 1/2 c. chicken broth 3 Tbsp. creamy peanut butter 1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot) 1 1/2 Tbsp. honey 3 Tbsp. soy sauce 1 1/2 Tbsp. fresh minced ginger 2-3 cloves garlic, pressed or minced 8 oz. Udon or linguine noodles Chopped green onions (I didn't love it with these added in) Chopped cilantro 2 limes, cut into quarters Chopped peanuts Instructions: Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine. *If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in som...

Ingredients 8 soft taco size flour tortillas  2 cups shredded Monterrey jack cheese, divided 2 cups shredded cooked chicken 3 tablespoons butter 3 tablespoons flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chiles Chopped, fresh cilantro for garnish  Directions Preheat oven to 425 degrees. Spray a 9x13 inch baking pan with cooking spray; set aside.  Mix the chicken together with 1 cup of the cheese. Distribute the chicken and cheese mixture evenly among the tortillas.  Roll up and place seam side down in the prepared pan. In a large saucepan, melt the butter. Add the flour; cook and stir for 1 minute. Add the chicken broth, whisking until smooth. Continue cooking over medium heat until sauce is thick and bubbly. Stir in the sour cream and diced green chiles. Pour the sauce in an even layer over the enchiladas.  Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and bubbly. Sprink...

Ingredients: Unsalted butter, room temperature, for pans 3 cups all-purpose flour, plus more for pans 3 cups granulated sugar 1 1/2 cups unsweetened Dutch-process cocoa powder 1 tablepoon baking soda 1 1/2 teaspoons baking powder Coarse salt 4 large eggs 1 1/2 cups low-fat buttermilk 1/2 cup plus 2 tablespoons safflower oil 2 teaspoons pure vanilla extract Directions Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn ou...

1 lb boneless chicken breast 2 tbsp oil 1 green bell pepper 1 12oz can pineapple 4 tbsp soy sauce 2 tbsp corn starch 1 pineapple juice drink carton 1/1 onion Fry cubed chicken in heated oil - 3 or 4 min till almost done. Add green pepper and onion. Stir fry till chicken completely cooked through. Drain the pineapple chunks but save the juice. In another bowl put pineapple juice and soy sauce and corn starch - if doesn't thicken enough add more corn starch (mix starch with some juice separately first; keep some tbsp's of juice out in case need to add more after finish cooking). Put the sauce over the chicken mix and cook till thickens slightly. Add pineapple at the very end to heat. Serve over rice. Makes 6 servings.

saute 4 large chicken breasts - fill fry pan 1/2 way with water and cover, flip chicken and cook through. then chop into small cubes dice 2 onions mozzarrella block - 10 oz approx dice 2 cloves of garlic frozen spinach saute chicken in a couple tbsp oil - stir and shred for about 5 min. add onions saute till soft and clear add garlic add 1tsp italian seasoning if not using spiced sauce ( lasagna  or bolognese sauce) add 1/2 tsp salt  spray bottom of pan, add a little sauce to bottom of pan add rest of sauce to pot with chicken. use 2 jars of sauce. cook  lasagna  noodles cheese sauce:  cook on low - stir occasionally (don't let boil) 1 stick of butter (1/2 cup) melted 1/2 c flour whisk together for a minute add 3 cups whole milk don't add cheese until sauce about at thick as you want it add 4oz mild cheddar salt and pepper to taste layer noodles on bottom of pan chicken mix spinach spoonful or two of wh...

2 tbsp olive oil 1 large onion, peeled and grated 14oz chopped tomatoes salt and ground black pepper few dashes Tabasco sauce To serve 1 lb fresh pasta Parmesan cheese Heat teh oil in a large pan and saute the onion for 5 minutes. Add the contents of the can of tomatoes and saute gently for 10 minutes. Add seasoning and Tabasco sauce to taste, cover with a lid and remove from the heat.

1 cup (2 sticks) butter 4 1-oz. squares of dark chocolate 2 cups sugar 4 eggs 1 tsp. vanilla extract 1 cup all-purpose flour 1/2 tsp. salt 1/4 cup caramel topping  (I prefer closer to 1/2 cup) 1 tsp. good quality sea salt  What to do:  Preheat oven to 350 degrees F and grease a 9x13 inch baking pan. In a 3-quart saucepan over very low heat, melt butter and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly.  Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and 1/2 tsp. salt in a separate bowl, then stir into the chocolate mixture.  Spread the batter evenly into the prepared pan. Drizzle the caramel atop the batter, and use a knife to swirl over the surface. Sprinkle sea salt over the caramel. Bake for 30 to 35 minutes. Brownies are done when a toothpick inserted into the center come out clean. Cool in pan on wire rack.

2 cans black-eyed peas, rinse and drain 2 cans shoe peg corn, drain (or white and yellow sweet corn) 2 tomatoes seeded and chopped 1 bunch green onions chopped 2 T. minced garlic 1 bell pepper, chopped 4 oz can jalapenos or green chiles, diced 3/4 C Italian dressing 1/4 C French dressing Mix all together and let chill for several hours. Serve with Fritos Scoops.

2 1/2 cups chicken stock 1 cup orzo 1 lemon, juiced 1/4 cup heavy cream 1/4 cup grated Parmesan 2 tablespoons mascarpone 2 tablespoons butter 2 tablespoons fresh chives ¼ cup sun dried tomatoes, julienne 1 teaspoon cracked black pepper 1 teaspoon lemon zest In a medium sauce pan, bring the chicken stock to a boil. Add orzo & cook for 7 to 8 minutes until liquid is almost absorbed & orzo is tender. Turn heat off. *I love the idea of adding salmon. I'll try that next time. Stir in the remaining ingredients. Season with salt & pepper, if necessary, & serve. (I think 1 tsp pepper is a little too much...)

1-2 chicken breasts, sliced thin (or shrimp - what we used tonight) 2 teaspoons cornstarch 1 tablespoon peanut or sesame oil 1 teaspoon ginger, minced 1/4 cup red bell pepper, julienne 1/4 cup green bell pepper, julienne 1/2 cup snow peas, sliced thin 1/4 cup red onion, sliced thin 2 tablespoons Asian chili sauce (sweet, garlic, etc) 2 tablespoons soy sauce 1 tablespoon rice vinegar 1/4 cup baby bok choy, sliced crosswise into 1/2 inch slices 1/4 cup mandarin oranges, peeled & segmented 1/4 cup green onions, thinly slice on a diagonal Place chicken strips in a medium size bowl. Sprinkle with salt and freshly ground black pepper and toss with cornstarch to coat. Heat oil in large non-stick skillet or wok over medium-high heat. Add minced ginger, stir 30 seconds. Add chicken; stir fry until chicken is beginning to brown an is almost cooked through, 2-3 minutes. Add bell peppers, snow peas and onion; toss for 1 minute. Add sweet chili sauce, soy sauce and rice vinegar; boil until...

4 juicy limes  1 cup sugar 6 cups cold water 6 tablespoons sweetened condensed milk Mix cold water and sugar very well and chill until ready to use. Wash limes thoroughly with soap, cut the ends off the limes and then cut each lime into 8ths. Place 1/2 of the limes in your blender. Add 1/2 of the sugar water, place the lid on your blender, and pulse 5 times. Place a fine-mesh strainer over a pitcher (the one you’ll serve the lemonade in) and pour the blended mixture through the strainer and into the pitcher. Use a spoon to press the rest of the liquid into the pitcher. Dump the pulp and stuff in the strainer into the trash. Repeat with remaining limes and sugar water. Add sweetened condensed milk. If it’s bitter, just add some more sugar and maybe a little more milk. Serve immediately over lots of ice. Serves 4. ( Our Best Bites )

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. 

1 lb. refrigerated cheese tortellini 1 lb. sugar snap peas (4 cups) 1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup) 1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream 1 teaspoon lemon zest 3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish 1/3 Parmesan cheese, finely shredded In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain.  Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sa...

6 14.5 oz cans beef broth 1 28 oz can crushed tomatoes 1 7 oz can diced green chiles  1 large onion, chopped 1 bunch cilantro, minced 2 lbs. ground beef 1 1/2 tsp dried basil 1 1/2 tsp dried oregano 1 1/2 c. white rice salt and pepper to taste lemon or lime to taste Make your meatballs. I used an egg, 1/2 teaspoon of oregano & basil each, & about 1 cup bread crumbs & 1/2 of a chopped onion when I halved the recipe (adjust depending on the fat content of your meat). Lightly brown meat balls leaving slightly undone. Or, use pre-made use frozen meatballs too if you don't want to make them. In a large pot combine: broth, tomatoes & their liquid, green chiles, onion, basil, & oregano. Bring to a boil. Add uncooked rice, cover & simmer for 15 minutes. Add meatballs; cover & simmer until meatballs are not pink in the center, usually 10-15 minutes longer. Lastly, before serving, stir in chopped cilantro. Add salt & pepper, plus ...

3 large chicken breast halves 2 (14 oz) cans chicken broth 2 (8 oz) cans tomato sauce 2/3 cup chunky salsa  1/2 cup Zesty Italian Dressing 2 Tbsp chili powder 1 tsp cumin 2 tsp onion powder 2 tsp garlic powder 1/4 cup extra virgin olive oil 1/2 cup Masa Harina 2 cups milk 2 cups frozen corn 1 (14 oz) can black beans, drained and rinsed 1 (14 oz) can pinto beans, drained and rinsed 2/3 cup shredded Cheddar Cheese 2/3 cup shredded Monterrey Jack Cheese Salt and Pepper, to taste For Serving: Additional shredded Cheddar and Monterrey Jack Cheese Diced avocados Sour Cream Chopped cilantro Chopped green onions Tortilla Chips or strips Place chicken in a slow cooker. Pour chicken broth, tomato sauce, salsa and Zesty Italian Dressing over chicken. Sprinkle in chili powder, cumin, onion powder and garlic powder. Cover with lid and cook on low heat for 6 hours. Once cooked, remove chicken from slow cooker and set aside. Prepare a rou...