Fried Green Tomatoes

Fried Green Tomatoes




3 Large Green Tomatoes, cut into ¼ inch slices
2 Eggs
1 ½ Cup Buttermilk
1 ½ plus 1 T Self Rising Flour, Divided
Salt and Pepper to taste
Vegetable Oil

Combine buttermilk and eggs in a large bowl; whisk in 1 T flour, ½ t pepper and ½ t salt; Add tomatoes and let stand for about 20 mintues

Meanwhile, whisk together the 1 ½ cups flour, salt and pepper in a large bowl.

Using a large skillet, add 1” of oil; heat oil on medium high heat ; dredge the tomato slices one at a time into the flour shaking off any excess flour; place tomatoes onto the skillet; fry tomatoes until golden brown on each side.

Drain on paper towels, add salt and pepper and serve.

BUTTERMILK EGGS IN TOMATO SHELLS

BUTTERMILK EGGS IN TOMATO SHELLS




4 Large Ripe Tomatoes
4 Large Eggs
½ Cup Buttermilk

Preheat oven to 350 degrees

Cut a very thin slice from bottom of each tomato so that it will not wobble. Do not cut into the liquid part of the tomato. Cut a 1/2 inch slice off tops of tomatoes and scoop out seeds and pulp from cavity, leaving the shell of the tomato intact and being careful not to penetrate the bottom. Sprinkle insides of tomatoes with salt and freshly ground pepper.

Put 1/2 tablespoon buttermilk in bottom of each shell. Fill each shell with a raw egg, which will come almost to the top of tomato. Carefully spoon 1 tablespoon buttermilk on top of each. Sprinkle with salt.

Place in shallow baking dish and bake 25 minutes, or until eggs are set but not overcooked.

QUINOA CHARD PILAF

QUINOA CHARD PILAF


1 Bunch Swiss Chard, stems removed
2 Cups uncooked Quinoa, rinsed
1 T Olive Oil
1 Onion, diced
3 garlic cloves, minced
1 quart Vegetable Broth

Heat the oil in a large pot over medium heat. Stir in the onion and garlic, and sauté 5 minutes, until onion is tender. Mix in quinoa. Pour in the broth. Cover, and cook 20 minutes.

Remove the pot from heat. Shred chard, and gently mix into the pot. Cover, and allow to sit 5 minutes, or until chard is wilted.

BUTTERMILK FRIED CORN

BUTTERMILK FRIED CORN


2 Cups Fresh Corn
1 ½ Cup Buttermilk
2/3 Cup Flour
2/3 Cup Cornmeal
1 t Salt
½ t Pepper
Corn Oil

Combine buttermilk and corn in a large bowl; let stand for 20 minutes

Meanwhile, pour oil in a dutch oven to a depth of 1 inch heat on medium high heat.

Combine flour, cornmeal salt and pepper in a large zip-lock plastic bag. Drain corn and add to zip-lock bag. Shake bag to coat.

Fry corn in hot oil for 2 – 3 minutes or until golden.

Drain on paper towels and serve.

LEMON ROASTED BEETS WITH FETA

LEMON ROASTED BEETS WITH FETA




3 Large Beets, peeled and sliced,
4 Garlic Cloves, minced
1 Lemon, juice and zest
1 T Olive Oil
1 T Fresh Thyme, finely chopped
¼ Cup Feta Cheese, crumbled
Salt and Pepper to Taste

Preheat oven to 400 degrees

Place beets in a large baking dish with garlic, lemon zest, lemon juice, olive oil and season with salt and pepper.

Cover dish with foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes or until beets are tender.

Place on serving platter and top with Thyme and Feta.

EASY SNAP PEAS AND PEPPERS

EASY SNAP PEAS AND PEPPERS

3 Cups Fresh Snap Peas
1/2 Cup Red Pepper, seeded and chopped
1/2 T Mrs. Dash Original Blend
1 T Water

Cook and stir peas and red peppers in a non-stick skillet over
medium-high heat for 5 minutes

Stir in seasoning and continue cooking for 2-3 more minutes or until tender.

ZUCCHINI WITH FIRE ROASTED TOMATOES

ZUCCHINI WITH FIRE ROASTED TOMATOES

3 Large Zucchini, cut into 3" sticks
1 can (14 oz) Fire Roasted Tomatoes
2 T Extra Virgin Olive Oil
1/2 t Salt
1/2 t Pepper

In a large skillet, heat olive oil over medium heat; Add remaining ingredients; Cook until zucchini is tender or about 10 minutes. Serve and enjoy.

PARMESAN LIME GRILLED CORN

PARMESAN LIME GRILLED CORN




4 Ears Corn on Cob in husk
¼ Cup Butter or Margarine, softened
1 Lime
2 T Parmesan Cheese, shredded
1 T Olive Oil
Salt and Pepper to Taste


Soak Corn in Husks in Cold Water 15 minutes.

Meanwhile, blend butter, oil and 1 T of lime juice, ½ t of grated lime peel in a small bowl, cover and refrigerate.

Place corn on grill rack and grill for 12-15 minutes or until tender. Turning every 5 minutes.

Remove husk and silks. Spread butter mixture evenly on corn; sprinkle with parmesan cheese. Season with salt and pepper.

BUSY MOMS MINI LIME TARTS

BUSY MOMS MINI LIME TARTS




1 box Mini-Phyllo Pastry Shells
8 oz. Cream Cheese
1 Cup Plain Yogurt
3 T Confectioners’ Sugar
1 jar (10 oz or 2 ½ cups) Lime Curd
Whipped Cream for Topping


Place shells on a cooking sheet and Bake at 350 degrees for 8-10 minutes or until lightly browned.

Meanwhile, In a large bowl, beat the cream cheese, yogurt and sugar until smooth. Stir in ½ cup Lime curd.

Once shells have cooled for 5-10 minutes, spoon mixture into each shell, top with remaining lime curd and whipped topping.

BUSY MOMS CRÈME BRULEE

BUSY MOMS CRÈME BRULEE




2 Cups Milk
1 Cup Half and Half
2 pkg (3.4 oz each) Vanilla Instant Pudding Mix
3 T Brown Sugar


Pour mild and half and half into medium bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended.

Pour into shallow baking dish. Refrigerate 15 minutes.

Preheat broiler. Sprinkle pudding mix with brown sugar. Broil 3-5 minutes or until sugar is melted and caramelized. Serve immediately.

Dunkin’ Cookies

Dunkin’ Cookies




4 Cups Miniature Marshmallows
25 Caramels
¼ Cup evaporated Milk
1 box Cookies, favorite flavor


Combine marshmallow, caramels and Milk in a microwaveable bowl. Microwave on high for 2 minutes; stir; microwave 1 minute or until marshmallows are completely melted.
Dip favorite cookies into mixture.

PEANUT BUTTER CAKE COOKIES

PEANUT BUTTER CAKE COOKIES




1 pkg devil’s food cake mix
4 oz Cream Cheese, softened
½ cup Peanut Butter
2 eggs


Preheat oven to 375 degrees.

Place all ingredients in a large bowl. Beat on low for about 1 minute, then on medium speed for another minute or until mixture forms a soft dough.
Shape into 1” balls and place 2” apart on baking sheet. Flatten each ball with fork.

Bake for 7-9 minutes or until cookies are set.

GRILLED PEACHES

GRILLED PEACHES




4 Ripe Peaches, cut in half and pitted
3 T Honey
¼ Cup Balsamic Vinaigrette Dressing
½ Cup Whipped Topping


Combine honey and dressing in a medium bowl; add peaches; toss to coat.

Grill peaches for about 4 minutes per side, brushing with mixture occasionally.

Transfer to serving platter. Top with whipped topping

GRILLED PINEAPPLE DESSERT

GRILLED PINEAPPLE DESSERT




1 Fresh Pineapple, cored and pealed
3 T light Raspberry Vinaigrette Dressing
2 Cups Low Fat Cottage Cheese
1/3 Cup Pomegranate Seeds


Cut pineapples into 3/4” slices. Brush with dressing; Place on preheated grill. Grill for about 5 minutes.

Transfer to serving platter. Top with cottage cheese. Sprinkle with seeds.

5 MINUTE PEAR CRUMBLE

5 MINUTE PEAR CRUMBLE




1 Can Pear Slices, drained
½ cup Graham Crackers, crushed
½ cup Whipped Topping, thawed
¼ cup Caramel Ice Cream Topping


Spoon pears into 4 dessert bowls; sprinkle with crackers. Drizzle with Caramel. Top with Whipped Topping

CHOCOLATE MARSHMALLOW PUDDING

CHOCOLATE MARSHMALLOW PUDDING




2 Cups Milk
1 pkg (3.4 oz) Instant Chocolate Pudding Mix
1 Cup Mini Marshmallow
1 Cup Cool Whip, Thawed


Beat pudding mix into 2 cups cold milk in a microwaveable bowl with wire whisk for 2 minutes. Stir in Stir in marshmallows. Microwave on high for about 45 seconds or until marshmallows begin to melt and pudding is heated through.

Spoon mixture into serving cups and top with Cool Whip.

NUTTER BUTTER MILKSHAKE

NUTTER BUTTER MILKSHAKE




1 Cup Milk
2 Cups Vanilla Ice Cream
¼ Cup Chocolate Syrup
8 Nutter Butter Peanut Butter Sandwich Cookies, crushed

Place all ingredients in a blender. Blend on high speed for 1 minute or until well blended. Pour into glasses. Enjoy!

COOL RANCH CARROTS

COOL RANCH CARROTS




¼ Cup Light Brown Sugar
2 Cups Baby Carrots
¼ Cup Butter
1 packet (1 oz) Ranch Salad Dressing Seasoning Mix

Melt Butter and sugar in large skillet. Add carrots and seasoning mix; stir well. Cook over medium heat until carrots are tender, about 8 minutes.

APPLE BUTTER DELIGHT

APPLE BUTTER DELIGHT




1 Carton Whipped Topping
1 Cup Apple Butter
2 Cups Vanilla Wafers

Arrange Cookies in the bottom of 4 dessert cups. Fold Apple butter into Whipped Topping; spoon over cookies. Serve or chill.

LEMON CHEESE PUDDING

LEMON CHEESE PUDDING




2 Cups Milk
1 pkg Lemon Instant Pudding
4 oz Cream Cheese

Place all ingredients into a blender; Blend until smooth; Pour into a bowl; Serve.

CHOCOLATE PECAN STRAWBERRIES

CHOCOLATE PECAN STRAWBERRIES
Your kids will love to help too!



1 Container Fresh Strawberries
1 Cup Crushed Pecans
2 Cups Dipping Milk Chocolate

Place chocolate in a microwavable safe dish and microwave on high at 30 second intervals, stirring in between until chocolate is melted.

Dip the strawberries into the chocolate and then immediately dip into the crushed nuts. Place on wax paper. Serve or place in the refrigerator until ready to serve.

ALMOND CHICKEN

ALMOND CHICKEN




8 Boneless Skinless Chicken Thighs
¼ Cup Zesty Italian Dressing
1 Cup Chicken Broth
1 Can Green Beans
1 Cup Instant Rice
¼ Cup Slice Almonds

Combine chicken with dressing in a large skillet on medium high heat until evenly browned, about 4 min per side

Add broth and bring to a boil. Cover and simmer about 5 minutes. Add beans and cook another 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; add rice and nuts; Cover; remove from heat and let stand about 5 minutes; fluff rice; serve with chicken

BROCCOLI AND OLIVES

BROCCOLI AND OLIVES




2 cups Broccoli florets
1 small can (2.5 oz) slice pitted ripe olives, drained
1 T Olive Oil
1 T garlic, minced
¼ Cup Parmesan Cheese, grated

Heat oil in a large nonstick skillet on medium high heat. Add garlic; cook until tender – about 2 minutes

Add broccoli and olives; cook until thoroughly heated – about 5 minutes. Stir in cheese. Serve.

BUSY MOMS SPINACH PIZZA

BUSY MOMS SPINACH PIZZA
This recipe is so easy and simple that your kids will love to help you.


1 Pre Made Pizza Crust
½ Cup Alfredo Sauce
4 Cups chopped Fresh Spinach
2 Medium Tomatoes
2 Cups Shredded Italian Cheese Blend

Pre Heat Oven to 450 degrees

Place pizza crust on baking sheet. Spread Alfredo Sauce over dough; Add spinach and tomatoes; Top with cheese.

Bake 10-15 minutes or until cheese is melted and crust is golden brown.

CHICKEN AND SAUSAGE JAMBALAYA

CHICKEN AND SAUSAGE JAMBALAYA




1 (10 oz) pkg frozen Cheesy Rice and Broccoli, thawed
4 (oz) smoked Kielbasa, thinly sliced
1 (9 oz) pkg frozen diced cooked chicken breast, thawed
1 (14.5 oz) can stewed tomatoes with Italian herbs, undrained
2 T Fresh Parsley, chopped

Combine top four ingredients in a medium saucepan and bring to a boil. Stirring frequently, cook about 10 minutes or until heated thoroughly. Sprinkle with parsley.

BUSY MOMS CRISPY ONION CHICKEN

BUSY MOMS CRISPY ONION CHICKEN
This delicious recipe is so quick and easy


4 Boneless, Skinless Chicken Breast Halves
4 T Honey Mustard
1 Cup French Fired Onions, crushed

Preheat oven to 375 degrees

Coat chicken in Mustard, then roll in crushed onions. Place on a foil-lined baking sheet and bake for 20-25 minutes or until juices run clear.

BUSY MOMS BROWNIES

BUSY MOMS BROWNIES




1 Can Sweetened Condensed Milk
2 cups Graham Cracker Crumbs
1 Cup Chocolate Chips

Stir all ingredients together.
Pour into 13 x 9 greased pan. Bake at 350 degrees for 25 minutes. Cut into squares

RANCH CHEDDAR CHICKEN

RANCH CHEDDAR CHICKEN


¼ Cup Ranch Dressing
1 T Flour
¼ Cup Sharp Cheddar Cheese, shredded
¼ Cup Parmesan Cheese, grated
4 Boneless, skinless chicken breasts

Combine dressing with flour in a shallow bowl. Coat each chicken breast with dressing mixture. Place on ungreased baking pan. Combine Cheddar and Parmesan cheese; sprinkle on chicken.

Bake at 375 degrees for 25 minutes or until juices run clear.

PORK AND DILL CHOPS

PORK AND DILL CHOPS


6 Boneless Pork Loin Chops
¼ Cup Butter, melted
1 T Dijon Mustard
2 t Dill Weed
1 T Worcestershire Sauce
¼ t Garlic Powder

In a small bowl, combine bottom 5 ingredients.

Place Pork Chops in a broiler pan; Spoon mixture over both sides. Broil about 5 minutes per side or until juices run clear.

ROSEMARY CHICKEN

ROSEMARY CHICKEN


4 Boneless Skinless Chicken Breast Halves
2 t dried Rosemary
1 t Dried Oregano
1 T Lemon Juice
1 T Oil
Salt and Pepper to Taste

Flatten chicken to ¼” thickness. In a nonstick skillet, cook chicken in oil over medium-high heat for 4-5 minutes or until juices run clear. Sprinkle with remaining ingredients.

PEANUT BUTTER PARFAITS

PEANUT BUTTER PARFAITS




1 Cup Heaving Whipping Cream
1 Cup Whipped Peanut Butter, Smooth
1 ½ Cups prepared Chocolate Pudding

In a medium bowl mix the whipping cream until soft peaks form. Fold in peanut butter.

Spoon 1 Tablespoon of Chocolate pudding into dessert cups; spoon 1 Tablespoon peanut butter; Repeat layers

BUSY MOMS SHRIMP FRIED RICE

BUSY MOMS SHRIMP FRIED RICE




1 Cup Instant Rice
4 T Butter
1 lb uncooked Medium Shrimp, Peeled and Deveined
1 pkg (16 oz) frozen mixed vegetable
4 Eggs, lightly beaten
6 slices of Bacon, cooked and crumbled
Salt and Pepper to Taste



Cook Rice according to package directions.

In a large skillet, melt 1 T butter; add eggs. Cook eggs thoroughly. Remove eggs from skillet.

Melt remaining butter in skillet, add rice, vegetables and shrimp. Cook for about 5minutes stirring occasionally or until shrimp turns pink. Add eggs and season with salt and pepper; top with bacon. Enjoy.

COCONUT BALLS

COCONUT BALLS




1 Can (14 oz) Sweetened Condensed Milk
1 T Cocoa Powder
½ cup shredded Coconut

Heat Milk on Medium-High heat with Cocoa powder; stir until mixture comes away from the bottom of the pan (about 5 minutes). Whisk until smooth.

Pour mixtures into a shallow casserole dish and place in freezer for about 15-20 minutes. Remove from freezer. Scoop up about 1 tablespoon of mixture and form into a small ball. Roll ball in shredded coconuts. Enjoy.

BAKED PARMESAN ORANGE ROUGHY

BAKED PARMESAN ORANGE ROUGHY




4 Orange Roughy fillets (about 4 oz each)
1/3 Cup Parmesan Cheese, grated
2 T all purpose Flour
1 t Paprika
1 Egg, slightly beaten
2 T Milk
Salt and Pepper to taste

In a shallow bowl, mix Parmesan cheese, flour, paprika, salt and pepper. In a separate bowl, combine the egg with the milk.

Dip the fish into the egg mixture then into the Parmesan mixture. Place coated fish into a greased baking dish; Bake uncovered in a 350 degree oven for about 20-25 minutes or until fish flakes easily with a fork.

PEANUT BUTTER DROPS

PEANUT BUTTER DROPS




2 Cups Crunchy Peanut Butter
2 Cups Sugar
2 large Eggs

Combine all ingredients in mixing bowl.

Drop spoonfuls onto a cookie sheet and press down with palm of hand. Bake for about 8-10 minutes.

MANGO CAPRESE SALAD

MANGO CAPRESE SALAD




6 large, ripe mangos peeled, pitted and slices
16 ounces fresh mozzarella cheese sliced
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
Snipped fresh basil
Crusty toasted baguette slices
Salt and Pepper to Taste

Place baguette slices on a platter. Top each baguette with sliced mango, alternating with slices of mozzarella. Drizzle with lemon juices and oil and season with salt and pepper. Sprinkle with Basil.

MANGO BACON BBQ PIZZA

MANGO BACON BBQ PIZZA




6 (7-inch) pizza crust
12 tablespoons barbecue sauce
3 cups shredded Italian blend cheese
12 strips bacon, cooked crisp and coarsely crumbled
6 tablespoons sliced green onion tops
6 mangos, peeled, pitted and diced

Pre Heat oven to 450 degrees

Place pizza crust on baking sheet. Spread with BBQ sauce, then sprinkle with cheese, bacon, green onion and mango. Bake for 8-10 minutes or until crust in browned around edges. Cut into small wedges.

CRANBERRY ORANGE HAM STEAKS

CRANBERRY ORANGE HAM STEAKS




6 Cooked Ham Steaks
¼ Cup Frozen Cranberry Cocktail Concentrate, thawed
1 t Grated Orange Peel
1 t Dijon Mustard


In small bowl, combine cranberry concentrate, orange rind and mustard; set aside.

Place ham steaks on greased grill over medium-high heat; cover and cook, turning once, for about 10 minutes or until heated through once, for about 10 minutes or until heated through. Brush both sides with glaze; cook for 1 minute, turning once.

CRANBERRY DIJON CHICKEN

CRANBERRY DIJON CHICKEN




8 oz Can jellied Cranberry Sauce
¾ Cup Dijon Mustard
1 t Grated Orange Peel
6 Pieces of Chicken, Thighs and Legs


In a small saucepan over medium heat, cook and stir cranberry sauce, mustard and orange peel until blended and smooth. Remove from heat.

Meanwhile, Grill (or broil) Chicken for about 20 minutes or until juices run clear. Brushing with sauce during last 10 minutes of grilling.

POTATO HAM SKILLET

POTATO HAM SKILLET


2 Cups Cubed Potatoes
2 Cups Cooked Ham, Cubed
½ Cub Mayonnaise
2 Cups Mozzarella Cheese
Salt and Pepper to Taste

Boil Potatoes until tender, about 15 minutes; Drain

In a large skillet, combine the potatoes, ham, mayonnaise, salt and pepper. Cook and stir over medium-low heat until heated through. Stir in cheese until melted.

BUFFALO GRILLED CHICKEN

BUFFALO GRILLED CHICKEN


2 lbs Boneless, Skinless Chicken, Thighs and drums
¼ Cup Buffalo Wing Sauce
1 T Cornstarch
¼ t Cumin
¼ t Garlic Salt
Pepper to Taste


Coat grill with cooking spray and Pre Heat Grill

Place cornstarch, salt, pepper, cumin in plastic bag and shake until well combined. Add chicken and shake until chicken is well coated.

In a small bowl add the wing sauce. Dip the chicken in the wing sauce and grill for about 8 minutes each side or until juices run clear.

BUSY MOMS BLUE CHEESE POTATOES

BUSY MOMS BLUE CHEESE POTATOES


1 Pkg pre-made Mashed Potatoes (24 oz)
2 T Crumbled Blue Cheese
2 T Bacon Bits
4 Fresh Chives, chopped
Salt and Pepper to Taste


Combine all ingredients together in a microwave safe bowl; cover; microwave on high for about 5 minutes.

BUSY MOMS DEVILED EGGS

BUSY MOMS DEVILED EGGS


¼ Cup Cooked Ham, finely chopped
6 Eggs
3 T Mayonnaise
2 t Dijon Mustard
2 T Dill Pickle Relish
½ t Paprika
Pepper to Taste


Place eggs in a single layer in medium saucepan; Add enough water to cover eggs; Bring to a boil; Remove from heat and let stand 15 minutes. Drain and rinse with cold water.

Peel eggs; cut in half lengthwise. Remove yolks, reserving in a small bowl. Add mayonnaise and mustard to yolks blending well. Mix in relish, pepper and ham. Spoon mixture into egg white halves. Top with paprika. Serve immediately or keep covered in refrigerator until ready to serve.

BUSY MOMS BLUEBERRY DELIGHT

BUSY MOMS BLUEBERRY DELIGHT




1/3 Cup Cream of Coconut
3 Cups Drained Pineapple Cubes
3 Cups Honedew Cubes
2 Cups Fresh Blueberries
½ t Ground Ginger
¼ Cup Sweetened Shredded Coconut



In a large serving bowl, combine first five ingredients. Top with shredded coconut; Chill until ready to eat.

BUSY MOMS CRANBERRY COUSCOUS

½ Cup Dried Cranberries
2 Cups Couscous
1 Medium Onion
3-3/4 Cup Vegetable Oil
1 T Extra Virgin Olive Oil
1 T Butter
Salt to Taste


Peel the onion, cut it lengthwise into 8 wedges, then slice the wedges very thinly crosswise. Heat the olive oil and butter in a large non-stick sauté pan and sauté the onion, with a little salt, until it is lightly browned.

Add the vegetable broth and the dried cranberries and bring the broth to a boil.

Lower the heat to a mere simmer, add the couscous, cover the pan, and leave it to simmer for 5 minutes. Remove from the heat and leave covered for another 2-3 minutes, then fluff up the couscous with a fork and serve.

BUSY MOMS BLUEBERRY BAKED APPLES

BUSY MOMS BLUEBERRY BAKED APPLES




4 Baking Apples
½ Cup Canned Blueberries, Drained
½ Cup dried Blueberries
1 t Cinnamon
½ Cup Apple Juice



With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold.

QUICK AND EASY BASIL RED POTATOES

QUICK AND EASY BASIL RED POTATOES




1-1/2 lb Red Potatoes, cut into 1” cubes
2 t Chicken bouillon granules
¼ Cup Butter
3 T Beef Broth
2 t Dried Basil
Dash of Garlic Salt



In a large saucepan, add the bouillon and potatoes to water and bring to a boil for about 10 minutes or until tender.

Drain potatoes. Place potatoes in a serving bowl and gently stir in Broth, Basil and Garlic Salt. Serve.

QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM

QUICK AND SIMPLE STRAWBERRIES WITH CHOCOLATE CREAM




18 Large Fresh Strawberries, halved
1-1/2 Semisweet Chocolate Squares, grated and divided
8 oz. Cream Cheese, Softened
2 t Vanilla Extract
1 Cup Whipped Topping



Set aside 2 T grated chocolate. Place remaining chocolate into microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

In a small bowl, beat cream cheese and vanilla until smooth. Beat in melted chocoale. Fold in whipped topping and ½ of reserved grated chocolate.

Cut a small hole in the corner of pastry or plastic bag; insert #21 star pastry tip. Fill the bag with cream cheese mixture.

Place strawberries cut side up on serving platter. Pipe cream cheese mixture onto strawberries. Sprinkle with remaining grated chocolate. Serve.

HERB VEGETABLES

HERB VEGETABLES




1 pkg (16 oz) frozen waxed beans, green beans and carrots
½ t Dried Basil
½ T Dried Thyme
2 T Extra Virgin Olive Oil
½ t White Wine Vinegar
2 T Water
Salt and Pepper to Taste



Place vegetables and water in microwave safe bowl. Cover and microwave for about 10 minutes or until vegetables are tender.

Meanwhile, combine spices. Drain vegetables, drizzle with oil and vinegar; sprinkle with spices; toss to coat.

CAJUN POTATO WEDGES

CAJUN POTATO WEDGES




3 Medium Potatoes
2 T Butter or Margarine, melted
2 T Cajun Seasoning



Cut each potato lengthwise into eight wedges. Place in a casserole dish. Drizzle with butter; sprinkle with seasoning. Toss to coat.

Bake at 450 degrees for 20-25 minutes or until tender, turning once.

BLUEBERRY ICE CREAM TART

BLUEBERRY ICE CREAM TART



1 Can (21 oz) Blueberry Pie Filling
1-1/2 Cup Crushed Vanilla Wafers
1 t Cinnamon
1/3 Cup Butter, melted
1 qt. Vanilla Bean Ice Cream, softened



In a small bowl, combine vanilla wafer crumbs and cinnamon; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside

Place ice cream in a large bowl; gently fold in pie filling. Spread over crust. Cover and freeze overnight. Remove from freezer 10 minutes before serving.

EASY CORN SALAD RECIPE

EASY CORN SALAD RECIPE



4 Cans (11 oz each) corn, drained
8 Green Onions, chopped
3 Jalapeno peppers, seeded and chopped
¼ Cup Fresh Cilantro, minced
½ Cup Mayonnaise
Salt and Pepper to Taste



In a large bowl, combine all ingredients. Refrigerate overnight.

HONEY GLAZED LAMB CHOPS

HONEY GLAZED LAMB CHOPS




8 Lamb Loin Chops (1 in Thick and 3 oz. each)
1/3 Cup Honey
1/3 Cup Honey Dijon Mustard
Dash of Onion Salt
Pepper to taste



In a small saucepan, combine the honey, mustard, onion salt and pepper. Cook and stir over medium-low heat for 3-4 minutes or until heated through.

Brush sauce over both sides of lamb. Broil for about 5-7 minutes per side or until meat reaches desired doneness.

MINT SANDWICH COOKIES

MINT SANDWICH COOKIES




1 – 16 oz can Whipped Vanilla Frosting
½ t Mint Extract
2 drops green food coloring (optional)
60 Butter Flavored Crackers
2 Cups Semisweet Chocolate Chips
1 Cup Green Candy Melts (optional)


In a large bowl, combine the frosting, extract and food coloring. Spread over half of the crackers; top with remaining crackers

Place Green candy melts in microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a ½ teaspoon of hydrogenated vegetable shortening if overheated)

Place chocolate chips in another microwave safe bowl. Microwave at half power for 30 seconds. Stir thoroughly. Continue to microwave and stir at 30 second intervals or until smooth. (Add a teaspoon of vegetable oil if overheated)

Dip the cookies in the green candy melts, the chocolate chips or both. Place on waxed paper until the candy/chocolate is set. Store in an airtight container.

TOMATO AND SPINACH SAUTE

TOMATO AND SPINACH SAUTE




1 Medium Tomato, chopped
1 Cup fresh spinach, chopped
2 Garlic Cloves, minced
1 T Extra Virgin Olive Oil
1 T Balsamic Vinegar
Salt and Pepper to taste



Heat the oil over high heat. Add the spinach. Sauté for 2-3 minutes. Add salt and pepper. Remove from heat and place on serving platter.

In the same pan, add garlic and sauté for about 2 minutes. Stir in chopped tomatoes, salt and pepper. Sauté for another 2 minutes or until heated thoroughly.

Spoon tomato mixture over spinach and drizzle with balsamic vinegar. Serve.

CORN AND SPINACH SAUTE

CORN AND SPINACH SAUTE




1 Cup fresh Corn
1 Cup fresh spinach, chopped
¼ Cup Red Bell Peppers, chopped
1 T Extra Virgin Olive Oil
¼ Cup Onions, diced
¼ Cup Water
Salt and Pepper to taste



Heat the oil over high heat. Add the corn, onions salt and pepper. Sauté for 2-3 minutes

Add the spinach, bell peppers and water and cook for about 2 more minutes. Remove from heat and serve.

BUSY MOMS CARAMEL SQUARES

BUSY MOMS CARAMEL SQUARES




2 Cups graham Cracker Crumbs
1 Cup Butterscotch Chips
1 Can Sweetened Condensed Milk
½ Cup Chocolate Chips

Stir all ingredients together. Spread into an 8” square parchment paper-lined baking pan.

Bake in 350 degrees oven for 25 minutes. Cool and cut into squares.

ANGEL FOOD CAKE WITH STRAWBERRY CREAM

ANGEL FOOD CAKE WITH STRAWBERRY CREAM



1 Premade Angel Food Cake
¼ cup Sour Cream
2 T Orange Juice
1 Cup chopped strawberries
8 oz package of Cream Cheese

In a large mixing bowl, beat cream cheese until fluffy, add strawberries, juice and sour cream and stir until well combined.

Spoon mixture over Angel Food Cake servings.

For a sweeter taste add sugar.

PEACH CRÈME BRULEE

PEACH CRÈME BRULEE



1 Can Peach halves, drained
1 Cup Sour Cream
3 T Sugar
2 T Lemon Juice
1 t Vanilla Extract
1/3 Cup brown Sugar

Place peaches in a shallow glass baking dish, sprinkle with lemon juice and broil until fruit begins to brown. Remove from oven.

In a small bowl, combine sour cream with sugar and vanilla and mix thoroughly. Spoon mixture over peaches and top with brown sugar. Return to oven, broil until sugar melts and caramelizes.

BUSY MOMS BEST MASHED POTATOES

BUSY MOMS BEST MASHED POTATOES
For a heartier recipe, add cheese, green onions, bacon and/or parsley.


6 Medium Potatoes, halved (leave skins on for vitamins)
½ Cup Evaporated Milk
½ Stick of butter or margarine
4 oz. Cream Cheese, softened
½ cup Sour Cream
¼ Cup Ranch Dressing
Salt and Pepper to taste

Boil potatoes for about 15-20 minutes or until tender. Drain.

In a large bowl, beat with hand held mixer, add remaining ingredients and continue to beat. Season with salt and pepper.

PESTO MUSHROOM PIZZA

PESTO MUSHROOM PIZZA

This pizza is a great break from the traditional pizzas. Add your own favorite toppings like Roma Tomatoes, onions, parmesan cheese.



12” Pizza Crust
½ Cup Pesto with Basil
1 cup white mushrooms, trimmed and thinly sliced
2 cups shredded mozzarella cheese


Pre Heat oven to 350 degrees

Place Pizza crust on lightly oiled baking sheet, spread with pesto. Top with mushrooms and cheese

Bake for 15 minutes or until cheese is melted and bubbly.

LEMON LADYFINGER PIE

LEMON LADYFINGER PIE



3 Cups Heaving Whipping Cream
1 pkg (8 oz) cream cheese, softened
2 pkg (3 oz each) Ladyfingers, split
3/4 Cup Lemon Curd
2/3 Cup Confectioners’ Sugar

Line the bottom and sides of a lightly greased 9” springform pan with lady fingers. Keep remaining lady fingers aside.

In a large bowl, beat whipping cream until stiff peak forms.

In another bowl, beat cream cheese and lemon curd until smooth. Add sugar and Beat an additional minute. Fold in Whipped Cream.

Spread half of mixture on pan lined with lady fingers. Crumble remaining lady fingers and sprinkle on mixture. Add remaining mixture. Cover and refrigerate overnight.

HONEY GLAZED SNAP PEAS

HONEY GLAZED SNAP PEAS



1 pkg (24 oz) Frozen Snap Peas
3 T Honey
1 T Butter
¼ t Crushed Red Pepper Flakes
3 T Bacon Bits
½ t Salt

Cook peas according to package directions. Stir in honey, butter, salt and pepper. Top with bacon bits.

CREAM CHEESE PINWHEELS

CREAM CHEESE PINWHEELS



10 Large Flour Tortillas
16 oz Cream Cheese, softened
1 Cup Pitted Black Olives, finely chopped
¼ Cup Pimentos, finely chopped
1 Green Jalapeño, seeded and finely chopped
1 pkg Ranch Dressing

Blend together with a mixer the cream cheese and powdered Ranch Dressing Mix. Stir in the olives, Jalapenos and Pimentos.

Spread mixture evenly over flour tortillas. Roll tightly. Chill for 30 minutes or overnight. Slice and serve.

ONION AND MUSHROOM COUSCOUS

ONION AND MUSHROOM COUSCOUS



1 Cup uncooked Couscous
2 T Chicken Bouillon Granules
2 T Butter
1 can (7 oz) Mushroom stems & pieces, drained
1 Medium Onion, diced
1 ¼ Cup Water
Salt and Pepper to Taste

In a large Saucepan, bring the water to a boil. Add all ingredients. Cover and let stand 5 minutes. Fluff with a fork.

GRILLED PEARS WITH CURRANTS

GRILLED PEARS WITH CURRANTS
This Quick and Simple Recipe can be topped with ice cream for a yummy treat!

3 Medium Pears
4 T Butter, melted
¼ Cup Apple Juice
1/3 Cup Dried Currants


Spray grill with non-stick cooking spray and pre heat

In a small bowl, combine the currants, apple juice.

Peel and cut pears in half lengthwise. Remove the core with a melon baller leaving a small hole. Place in a shallow dish and brush with butter.

Place the pears on the grill, cut side up. Cook about 3-5 minutes. Brush with remaining butter, turn and grill another 3-5 minutes.

Place pears in a serving dish and drizzle currant juice on top.

SIMPLE PEAR TARTLETS

SIMPLE PEAR TARTLETS


1 Pear, Cored and Diced
30 mini filo shells, thawed
4 oz Gorgonzola cheese, crumbled
¼ cup toasted Hazelnuts

Pre Heat Oven to 350 degrees

Place filo shells on baking sheet.

Mix together cheese, pears and nuts.

Spoon into filo shells

Bake for 15 minutes or until cheese is melted and bubbly.

HAM AND PEAR PANINI

HAM AND PEAR PANINI
If you don’t have a Panini press, just use a non-stick skillet.


1 Pear, Peeled, cored and sliced thick
4 Slices Sourdough bread (for 2 servings)
1 T Dijon Mustard
4 Thick Slices Ham
2 Slices Gruyere Cheese
2 T Butter, softened
Pepper to Taste

Pre Heat Panini Maker.

Spread Mustard on 2 Slices of bread, then add 2 slices of ham. Add 3 slices of pear to on top of ham, then add cheese. Add a dash of pepper and top with remaining slices of bread.

Butter both sides and place in Panini maker and grill until browned on both sides or about 3-5 minutes.

PEAR AND GORGONZOLA PIZZA

PEAR AND GORGONZOLA PIZZA


1 large Pear, thinly sliced
1 Pre Baked Pizza Crust – 8”
½ Gorgonzola Cheese, crumbled
1/ t Dried Thyme
2 T chopped Walnuts
Pepper to taste

Pre Heat Oven to 450 degrees

Place pizza crust on baking sheet. Add cheese and walnuts. Top with Pears and add pepper and thyme.

Bake 12-15 minutes until cheese is melted and pears are soft. Serve.

BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI

BALSAMIC GLAZED PEAR AND GOAT CHEESE CROSTINI


3 Medium Pears, thinly sliced
4 T Balsamic Vinegar Glaze
24 Round Baguettes, toasted
½ cup Goat Cheese
½ cup Pine Nuts, toasted
2 T Butter
Pepper to taste

In a skillet, cook pears with butter for 3-4 minutes.

Place pears on baguettes, sprinkle goat cheese and almonds. Drizzle Balsamic Glaze over top.

Place in 350 degree oven for about 5 minutes or until cheese is melted

SIMPLE APPLE PANINI

SIMPLE APPLE PANINI
If you don’t have a Panini press, just use a non-stick skillet.


2 Medium Apples, cored and thinly sliced, divided
8 slices Cheddar Cheese
8 Slices Whole-Grain Break
4 T Honey Mustard

Lightly spread honey mustard evenly over each slice of bread. Layer apple slices and cheese over 4 slices of bread and top with remaining bread. Lightly coat Panini Press with cooking spray. Grill each sandwich for 3-5 minutes or until cheese is melted and bread is toasted.

SIMPLE ONION AND APPLE TART RECIPE

SIMPLE ONION AND APPLE TART RECIPE


2 Medium Apples, cored and thinly sliced, divided
4 Medium Onions, thinly sliced
2 T Extra Virgin Olive Oil
½ cup Feta Cheese
2 t dried Thyme
1 can refrigerated Pizza Dough



Pre Heat oven to 425 degrees

In large, nonstick skillet, over medium-low heat, heat oil. Add onions and half of the apples; cook, stirring occasionally, until very soft and begin to caramelize, about 25 minutes (mixture will appear to "melt "and become spreadable).

Meanwhile, coat baking sheet with non-stick spray. Press dough into rectangle on baking sheet. Prick dough all over with fork tines to prevent bubbling. Bake until lightly brown, about 10 minutes; remove from oven.

Spread apple-onion mixture over dough; sprinkle with cheese. Just before serving, top with thyme and remaining sliced apples; broil on high until apples begin to wilt, about 1 minute. Cut into squares and serve.

OVEN FRIED CAJUN VEGETABLES

OVEN FRIED CAJUN VEGETABLES


2 Eggs
1 Cup Bread Crumbs
1 T Cajun Seasoning
1 cup small Mushrooms
1 Medium Zucchini, cut into ½” slices
1 Medium Bell pepper cut into ½” stips


Pre Heat oven to 400 degrees

Beat eggs in a small bowl. Mix in Cajun Seasoning

Dip vegetables in egg mixture and then roll in bread crumbs.

Bake on cookie sheet for about 20 minutes or until golden brown. Turn halfway through cooking.

EASY SUN-DRIED TOMATO AND GARLIC DIP

EASY SUN-DRIED TOMATO AND GARLIC DIP


8 oz Cream Cheese, softened
½ Cup Miracle Whip
½ Cup Sun-Dried Tomatoes packed in oil, drained and chopped
2 T Dill Weed Spice
1 Clove Garlic, minced
Pepper to taste


Mix all ingredients until well blended. Serve with favorite dippers.

EASY JALAPENO POPPER DIP

EASY JALAPENO POPPER DIP


16 oz Cream Cheese, Softened
1 Cup Mayonnaise
2 oz canned diced Jalapeno Peppers, Drained
1 Cup grated Parmesan Cheese
4 oz chopped green chilies, Drained

Mix together all mayo and cream cheese until smooth in a microwave safe bowl. Stir in peppers and chilies. Top with Parmesan Cheese and microwave on high about 3-4 minutes or until completely melted.

BLUE CHEESE PROSCIUTTO BITES

BLUE CHEESE PROSCIUTTO BITES


1 can refrigerated Pizza Dough
3 oz. cream cheese, softened
¼ cup crumbled blue cheese
1 cup Mozzarella Cheese, shredded
5 thin slices Prosciutto cut into strips
1/3 cup Apricot Preserves

Pre Heat oven to 400 degrees

Unroll pizza dough and form into 12” square. Bake 8-10 minutes on lightly oil baking sheet.

Meanwhile, Mix together blue cheese with cream cheese and microwave about 30 seconds or until cheese is melted. In another bowl microwave apricot preserves for about 30 seconds or until smooth.

Spread melted cheese mixture on baked pizza dough. Add Mozzarella cheese, drizzle with Apricot.

Bake another 10-15 minutes or until bubble. Cut into bite size pieces, serve.

EASY PEACH SHORTCAKES

EASY PEACH SHORTCAKES


2 ½ Cups Biscuit Mix
1 – 15 oz Cans Peaches, cut into chunks
1 Cup Milk
3 T Sugar
3 T Butter or margarine, softened
1 t Cinnamon

Pre Heat oven to 425 degrees

Mix together biscuit mix, milk, sugar and butter until soft dough forms.

Pour mixture into lined cupcake pan andbake 10-12 minutes or until golden brown.

Add cinnamon to can of peaches and stir. Drain fruit reserving syrup.

Split open cakes and drop in spoonful of peaches.

Pour remaining syrup over cakes.

Peach Turnovers

Peach Turnovers

1 Package Puff Pastry Sheets, Thawed
1 15 oz Can Slice Peaches, Drained
¼ Cup Sugar

Preheat oven to 375° F.

Thaw puff pastry sheets for 30 minutes or according to directions on box.

Drain peaches and set aside.

Place each thawed pastry sheet on a lightly floured surface and roll out to extend each side by approximately 1 inch. Cut each sheet into 8 rectangles to make 16 total.

Fill bottom portion of each rectangle with 3-5 peach slices. Moisten sides with a bit of water and pinch closed to form a square.

Place pockets on baking sheet and sprinkle generously with sugar. Cut 3 slits in the top of each pocket for the steam to escape while baking.

Bake at 375° for 25 minutes or until pockets are golden brown.

SUN DRIED TOMATOES AND GOAT CHEESE

SUN DRIED TOMATOES AND GOAT CHEESE
Try this quick and simple recipe for your next party. It will be gone in a flash.

1 Jar Sun Dried Tomatoes, in oil
12 oz Goat Cheese, sliced into 1” cubes
1 Cup Black Olives, Chopped
4 T Fresh Basil, chopped
2 T Fresh Rosemary, Chopped
3 Cloves Garlic, chopped

Arrange cubes of cheese on a serving platter.

Pour Mixture over cheese.

Serve or marinade overnight.

FLANK STEAK PINWHEELS

FLANK STEAK PINWHEELS


1-2 lbs Flank Steak
1 Package Frozen Spinach
½ Cup Crumbled Feta Cheese
½ Cup Sun-Dried Tomatoes, packed in oil


Pre Heat Grill

Pound Steak until Flat. Drain the spinach and spread on top of the steak. Spread Cheese and tomatoes. Roll up steak and secure with toothpicks.

Grill until desired doneness. Cut into 1” pinwheels. Serve.

CHICKEN PUFF PASTRY

CHICKEN PUFF PASTRY


2 Sheets Puff Pastry, thawed
1 Boneless Skinless Chicken Breast, cooked and cubed
8 Slices Swiss Cheese, halved
8 Slices Ham, halved


Quarter each sheet of puff pastry and roll out to make squares.

Place cheese onto each piece of pastry, then top with chicken, ham and another slice of cheese. Fold over top half of pastry and pinch together sides.

Bake in 350 degree oven 20 minutes until pastry is golden.

4 INGREDIENT CRAB DIP

4 INGREDIENT CRAB DIP


8 oz crab meat
8 oz whipped cream cheese
1 small onion, diced
1 T Paprika
Salt and Pepper to taste


Mix all ingredients together. Bake at 350 degrees for about 20 minutes or until top is brown.

EASY FRIED SWISS CHEESE

EASY FRIED SWISS CHEESE


½ lb Swiss Cheese
1 Egg
¾ cup Italian Seasoned Breadcrumbs
Vegetable Oil

In a small bowl beat the egg.

Dip the cheese in the egg and roll in breadcrumbs.

In a large skillet, heat just enough oil to cover cheese

Fry the cheese cubes for about a minute or until crisp and golden. Only fry a few at a time in order to keep the oil hot. Lift cheese out with a slotted spoon and place on a paper towel to drain.

Serve immediately.

BRIE CHUTNEY POCKETS

BRIE CHUTNEY POCKETS


4 sheets Phyllo Dough, thawed
3 T Butter, melted
8 oz Round Brie Cheese, cut into 2” squares
¼ Mango Chutney

Pre Heat oven to 350 degrees

Cut phyllo sheets in half and brush with butter. Place a piece of brie and a teaspoon of Chutney onto each phyllo sheet half. Fold over and secure edges. Brush butter on top.

Bake until phyllo is golden about 15 minutes

EASY SCALLION BAGUETTES

EASY SCALLION BAGUETTES


1 French Baguette, sliced into ¼”
5 Scallions, chopped
16 oz Shredded Cheddar Cheese
½ Mayonnaise


Pre Heat oven to 425 degrees

Mix together scallions with cheese and mayonnaise.
Spoon mixture onto baguette slices. Bake in oven 10-15 minutes or until bubbly.

GRILLED FETA AND OLIVE BREAD

GRILLED FETA AND OLIVE BREAD


1 Loaf French Bread, sliced
3 T Butter
½ Cup Crumbled Feta Cheese
¼ Cup Greek Olives, chopped

Mix butter and cheese, set aside

Place bread on preheated grill, cook 3-5 minutes or until lightly toasted.

Spread butter mixture over toasted bread, sprinkle with olives. Grill another 3-5 minutes or until cheese is melted.

SALAMI BAGUETTES

SALAMI BAGUETTES


1 French Baguette, sliced ¼”
¼ Cup Fresh Basil, chopped
¼ Cup Sour Cream
½ lb Salami, thinly sliced

Pre Heat Oven to 400 degrees

Cook Salami slices for 5-6 minutes or until crisp.

Meanwhile, stir together the Sour Cream and Basil

Spread Sour Cream mixture over sliced Baguettes and top with Salami Slices.

TOMATO PITAS

TOMATO PITAS


4 Round Pita Bread
½ cup Shredded Mozzarella Cheese
4 T Extra Virgin Olive Oil
1 Cup Grape Tomatoes, Halved
Salt and Pepper to Taste

Pre Heat oven to 350 degrees

Sauté the tomatoes over medium heat with a tablespoon of olive oil for 3-5 minutes. Add salt and pepper

Meanwhile, cut each pita into 4 wedges and place onto a foil lined baking sheet. Drizzle olive oil over each pita and bake for 3-5 minutes. Remove from Oven.

Add tomato on top of the pita and cover with cheese. Return to oven for 5-7 minutes or until cheese is melted.

SIMPLE SALSA CRACKERS

SIMPLE SALSA CRACKERS


12 Crackers
¼ Cup Cottage Cheese
¼ Cut Chunky Salsa

Top each Cracker with teaspoon of cottage cheese. Top with teaspoon of Salsa. Serve.

EASY BLUE CHEESE BITES

EASY BLUE CHEESE BITES


1 package refrigerated Biscuits
¼ Cup Butter
4 T Crumbled Blue Cheese

Cut Biscuits into quarters. Arrange on a round baking dish.

Mix together Butter and Cheese. Microwave on high about 1 minute or until melted.

Pour over Biscuits and bake at 400 degrees for 10-12 minutes.

PLUM GLAZED STUFFED MUSHROOMS

PLUM GLAZED STUFFED MUSHROOMS


2 Dozen Large White Mushrooms
1 lb Italian Sausage
½ cup Chinese Plum Sauce

Pre Heat oven to 400 degrees

Scoop out stems from mushrooms and discard. Fill each mushroom with 1 tablesppon sausage. Spread plum sauce on top. Bake mushrooms for 20 minutes or until sausage is fully cooked.

Place under broiler for 1 minute or until slightly brown.

BUSY MOMS EASY WASABI STUFFED SHRIMP RECIPE

WASABI STUFFED SHRIMP


3 Dozen Extra Large Shrimp, shelled
8 oz Cream Cheese
3 T Wasabi


Boil shrimp in salted water for 4-5 minutes or until shrimp are pink. Darin and Place in cold water for another minute. Remove shells.

Mix together the wasabi and cream cheese

Split shrimp down the back, cutting almost all the way through. Using a small spoon
or pastry bag, stuff each shrimp with wasabi mixture.

Serve!

WALNUT APRICOT BITES

WALNUT APRICOT BITES

20 Dried Apricots
2 oz Cream Cheese
20 Walnut halves

Spread Cream Cheese over the Apricot and top with walnut half.
Serve!

Optional: Top with fresh fruit such as blueberries. For kids top with mini chocolate chips.

TOMATO FETA SLICES

TOMATO FETA SLICES


3 Medium Vine Ripe Tomatoes
¼ Cup pitted Olives, sliced
½ cup Feta Cheese

Slice Tomatoes. Add olive and Feta cheese on top. Serve

To make this quick and simple recipe more fancy, place on top of bed of mixed greens and drizzle with balsamic glace.

EASY SPINACH ARTICHOKE TARTLETS

SPINACH ARTICHOKE TARTLETS

1 box Mini-Phyllo Pastry Shells
1 Container Spinach Artichoke Dip (frozen or refrigerated)
¼ Cup Fresh Parmesan Cheese, grated

Pre Heat oven to 350 degrees

Place a spoonful of Dip into each shell, top with Parmesan Cheese.

Bake for 10-15 minutes or until bubbly.

PROSCIUTTO WRAPPED MELONS

PROSCIUTTO WRAPPED MELONS

1 Cantaloupe or Honeydew, cut into bite sized pieces
4 slices of Prosciutto, cut into 1” squares
5 slices of Swiss Cheese, cut into 1” squares
Pepper to taste

Place a slice of cheese on top of the melon, top with Prosciutto and secure with a toothpick. Add a dash of pepper.

BUSY MOMS SAUSAGE BALLS RECIPE

SAUSAGE BALLS

2 Cups Bisquick
1 lb Italian Sausage
10 oz Sharp Cheddar Cheese

Mix all Ingredients together and form into 1” balls.

Bake at 350 degrees for 20 minutes or until browned.

PICKLED CREAM CHEESE WRAPS

PICKLED CREAM CHEESE WRAPS

2 Large Dill Pickles
4 slices of Pastrami
4 T of cream cheese
Salt and Pepper to Taste

Spread Cream Cheese over entire pickles. Wrap Pastrami around pickles.

Slice into bite size pieces. Sprinkle with salt and pepper.

CHERRY CHICKEN TARTLETS

CHERRY CHICKEN TARTLETS

1 Cup Deli Chicken Salad
1/3 Cup Dried Cherries, chopped
1 box Mini-Phyllo Pastry Shells

Pre Heat oven to 350 degrees

Combine chicken and dried cherries. Spoon mixture into pastry shells.

Bake for 8-10 minutes. Serve warm

BACON NUTTY DATES

BACON NUTTY DATES

½ cup Halved Nuts, either Pecans or Walnuts
1 Bag of Large Whole Dates, seedless
1 Package Bacon

Pre Heat oven to 425 degrees

Heat Nut halves on a small skillet over medium heat for about 2-3 minutes or until toasted, stirring frequently

Cut a lengthwise slit down the center of dates and stuff 1 nut half into each Date.

Cut each bacon into half, then wrap a slice of bacon around each date and secure with a toothpick.

Cook for 15-20 minutes or until bacon is crispy.

BUSY MOMS PEPPER GRILLED ASPARAGUS

BUSY MOMS PEPPER GRILLED ASPARAGUS

1 lb Asparagus
2 T Crushed Red Pepper Flakes
1 T Rice Wine Vinegar
2 T Sugar
1 T Sesame seeds, toasted
2 T Extra Virgin Olive Oil


Coat grill with non-stick cooking spray and pre heat

Trim and discard ends of Asparagus

Combine Asparagus, Pepper, Sugar, Olive Oil and Rice Wine Vinegar in a bowl and Marinate for 15 minutes.

Grill 6-7 minutes, turning once. Transfer to a serving dish and sprinkle Toasted Sesame Seeds on top.

BUSY MOMS SWEET POTATOES AND PECANS

BUSY MOMS SWEET POTATOES AND PECANS

1 ½ lbs Sweet Potatoes
¼ Cup Toasted Pecans, chopped
1 Lime
¼ Cup Pineapple Juice
¼ cup Honey
Dash of cinnamon


Coat grill with non-stick cooking spray and pre heat

In a bowl, mix together juice from lime, pineapple juice, honey and cinnamon. Add salt and pepper to taste.

Cut sweet potatoes into ½” thick slices. Lightly brush potato slices with juice mixture. Grill over direct heat for about 15 minutes turning every 5 minutes.

Place Pecans on aluminum foil and fold edges and seal. Grill for 4-5 minutes.

Transfer potatoes onto a serving platter, add pecans. Toss with juice mixture.

EASY MIXED VEGGIES

EASY MIXED VEGGIES

10 oz package of Fresh Sugar Snap Peas
14 oz Can of Corn, Drained
1 Tomato
½ Cup Green Onions, sliced
1 T chopped fresh Parsley
4 T Butter, cubed
Salt and Pepper to taste




Pre Heat Grill
Mix the veggies together in a bowl with the butter, salt and pepper. Transfer to aluminum foil and fold edges together to seal.

Grill for about 15-20 minutes, or until Snap Peas are tender.

Place in a serving bowl and top with parsley

PINEAPPLE LAMB CHOPS

PINEAPPLE LAMB CHOPS

4 Boneless Lamb Loin Chops
20 oz can Pineapple chunks, drained
¼ Cup Orange Juice
3 T Honey
1 T Parsley
Salt and Pepper to taste


Mix orange juice and honey together in a small bowl.

Place salt and pepper rubbed lamb chops on broiler pan (or grill). Brush with orange juice mixture. Broil about 5-6 minutes per side, brushing with orange juice mixture each side.

Meanwhile, in a small saucepan, combine remaining orange juice mixture with pineapple. Heat to boiling, stirring occasionally. Add the parsley. Serve sauce with lamb chops.

EASY MEXICAN DIP

EASY MEXICAN DIP

1 – 8 oz Cream Cheese, softened
1 Cup Mayonnaise
1 – 14 oz can Diced Tomatoes with Green Chile Peppers, drained
1 – 7 oz Can Mexican-style corn, drained
1 green onion, chopped


Stir all ingredients together in bowl, stir. Serve immediately or chill.

BUSY MOMS CHICKEN POT PIE

BUSY MOMS CHICKEN POT PIE

1 3 1/2- to 4-pound rotisserie chicken, meat shredded
1 10-ounce package frozen mixed vegetables
1 10.75-ounce can condensed cream-of-mushroom soup
½ can cream of onion soup
1 10-count tube FLAKY refrigerated biscuits
½ Cup Milk
Salt and Pepper to taste

Pre Heat oven to 400° F.

Combine the chicken, vegetables, soup, salt, pepper, and 1/2 cup milk in a large bowl. Transfer the mixture to an oven-safe casserole and bake for 20-25 minutes. After 15 minutes, place the biscuits on a baking sheet and bake until the biscuits are golden brown and cooked through, about 10-15 minutes. Remove both the casserole and the biscuits from the oven. Uncover the casserole, place the biscuits on top, and serve.

TOMATO BRIE BRUSCHETTA

EASY TOMATO BRIE BRUSCHETTA RECIPE

1 Loaf French Bread, slice 1” Thick
1 Jar Sun Dried Tomatoes packed in oil
8 oz. Brie Cheese, thinly sliced
Salt and Pepper to taste


Under broiler toast one side of French bread slices for 2-3 minutes. Turn slices over, brush with oil from sun dried tomatoes, add slices of Brie Cheese and return to broil for 2-3 minutes, or until cheese is melted. Top with tomatoes and a dash of salt and pepper. Serve immediately.

YUMMY BAKED CHEESE OLIVES

Baked Cheese Olives

These will surely be a great hit at your next event or party. Rich cheese dough surrounds a savory olive. A great pick-up appetizer or snack.

2 cup shredded Sharp Cheddar cheese
4 tablespoons butter, cold
1 cup all-purpose flour
36 pimento-stuffed green olives
1/4 teaspoon pepper
¼ cup ice cold water

Preheat oven to 400 degrees F (200 degrees C).

Pulse flour and butter in a food processor until it achieves a crumb texture. Add the cheese and pulse again. Slowly add water until mixture comes together.

Drain olives. Dust your work area and olives with a small amount of flour. Wrap a tablespoon of dough around each olive. Place on baking sheet and bake for 15 minutes or until golden brown.

If freezing Olives, just bake an additional 1-2 minutes.

SMOKEY GRILLED CORN

SMOKEY GRILLED CORN

6 Medium ears of corn, husks removed
4 T Butter, Salted
½ cup Honey
2 Garlic Cloves, minced
2 T favorite Hot Peper Sauce
¼ t Paprika
Salt and Pepper to taste

In small saucepan, melt butter. Stir in honey, garlic, hot pepper sauce, paprika, salt and pepper until well mixed. Cook on low 5-6 minutes.

Coat grill with cooking spray and preheat

Brush butter mixture over corn and grill 15 minutes or until corn is tender, turning and basting occasionally. Serve corn with remaining butter.

SIMPLE APRICOT CHICKEN RECIPE

SIMPLE APRICOT CHICKEN RECIPE

6 Boneless Skinless Chicken Breasts
1 Cup French Salad Dressing
3 T Onion Soup Mix
1 Cup Apricot Jam
1 T Butter
1 T Vegetable Oil


In a large skillet, brown chicken in butter and oil over medium heat for 3-4 minutes per side or until lightly browned.

Meanwhile, mix the jam, soup mix and salad dressing in a bowl.

Pour over browned chicken and allow to simmer for 10-15 minutes or until juices run clear.

FROZEN LEMON PIE

FROZEN LEMON PIE

1 ¾ cups Cold Milk
2 packages (3.4 oz each) instand Vanilla Pudding Mix
1 can (6 oz) Frozen Lemonade Concentrate, thawed
1 Tub (8 oz) frozen Whipped Topping, thawed
1 Graham Cracker Crust (9 inches)


Whisk together the milk and pudding mixes for 2-3 minutes. Add concentrate and whisk another minute. Fold in the whipped topping. Spoon into crust. Refrigerate overnight or Freeze for about 25 minutes (or until set).

CRUNCHY PEAS

CRUNCHY PEAS

16 oz frozen peas
½ cup crushed crackers
1 T grated Parmesan Cheese
2 T butter
salt


Boil peas in salt water until tender, drain.
In a small bowl combine the cracker crumbs with cheese and butter.
Pour the peas into a serving bowl and top with crumb mixture.

SIMPLE BEER SALSA DIP RECIPE

SIMPLE BEER SALSA DIP RECIPE

1 Cup Hot Salsa
2 Cups Shredded American Cheese
1 Cup Shredded Monterey Jack Cheese
4 oz Cream Cheese
½ Cup Beer

In a medium saucepan, combine cheese and salsa. Cook slowly until melted, stirring frequently.

Stir in beer and continue to cook on low for 5 minutes. Serve warm.

EASY PEPPER POPPER RECIPE

EASY PEPPER POPPER RECIPE

8 oz. Cream Cheese
12 Slices Bacon, cooked crispy
20 small Sweet Bell Peppers
1 cup Cheddar Cheese
¼ cup Green Onions, chopped

Pre Heat Oven to 350 degrees

Cut each bell pepper in half and remove seeds. Crumble bacon into small bits and mix together with cheeses and onions.

Place mixture into each pepper half and Bake for 10-15 minutes or until brown and bubbly.

PESTO SPAGHETTI AND MEATBALLS

Pesto Spaghetti and Meatballs

1 lb. frozen cooked meatballs
12 oz. box of spaghetti pasta
2 Cups. frozen bell pepper and onion stir fry mixture
1 Tbsp. olive oil
1 cup of pesto
1 cup half and half

Bake meatballs as directed on package. Set aside. Cook spaghetti as directed on package. Drain and set aside.

Meanwhile, Heat up olive oil in a large skillet and cook bell pepper and onion stir fry for 8-10 minutes. Stir in meatballs, pasta, pesto and half and half. Cook over medium heat for a few minutes, stirring constantly, until mixture is hot. Serves 4 to 6

ROASTED CUMIN CARROTS

ROASTED CUMIN CARROTS

1 ½ lbs carrots, sliced thinly lengthwise
4 T Extra Virgin Olive Oil
¼ Cup Pine Nuts
1 Orange
¼ t Ground Cumin
2 T chopped Green Onions
Salt and Pepper

Pre Heat oven to 400 degrees

Place the carrots on a rimmed baking sheet. Drizzle with half of the oil, add salt, pepper, and pine nuts. Spread into a single layer and roast until carrots are tender, about 25 minutes.

Meanwhile, mix the juice of the orange with the cumin and green onions and ½ of the oil.

Transfer carrots to a serving platter and drizzle orange mixture on top. Serve and enjoy!

ROASTED TARRAGON LAMB

ROASTED TARRAGON LAMB

1 ¼ lbs Top-Round Lamb
3 Garlic Cloves, minced
2 T dried Tarragon
4 T Extra Virgin Olive Oil
Salt and Pepper

Pre Heat oven to 400 degrees

Rub salt and pepper on both sides of lamb. Place lamb in a roasting pan. In a small bowl combine the garlic, tarragon and half the oil. Rub mixture over lamb and roast 25-30 minutes for medium-rare or until desired doneness.

SIMPLE MEAT AND POTATOES

SIMPLE MEAT AND POTATOES

2 lbs Beef Tenderloin
4 T Extra Virgin Olive Oil
½ cup Fresh Parsley
½ Cup grated Parmesan Cheese
1 ½ lbs Small Red Potatoes
1 Rosemary Sprig, finely chopped
Salt and Pepper

Pre Heat oven to 400 degrees

Rub salt and pepper on both sides of beef. Heat oil in ovenproof skillet and brown beef on all sides. Transfer to oven and roast 18-20 minutes for medium-rare or until desired doneness. Cool 5 minutes, slice.

Meanwhile, boil potatoes in salted water until tender. Drain.

Plate the beef with the potatoes, gently push fork into potatoes to separate skin slightly. Drizzle meat and potatoes with pan juices and add a dash of salt and pepper. Sprinkle both beef and potatoes with rosemary and parsley.

NUTTY CHEESE TORTELLINI

NUTTY CHEESE TORTELLINI

1 Package refrigerated Cheese Tortellini (9 oz)
½ cup Butter
½ cup finely chopped Parsley
1/3 cup Pine Nuts
¼ cup Parmesan Cheese
Salt and Pepper to taste

Cook pasta according to the package directions.

In a medium sauce pan, melt the butter, add pine nuts and sauté for 1-2 minutes.
Stir in the tortellini and parsley and cook another 2-3 minutes. Sprinkle with Cheese and pepper and serve.

STUFFED PORTOBELLO MUSHROOMS

STUFFED PORTOBELLO MUSHROOMS

6 Medium Portobello Mushrooms
¼ cup Goat Cheese
½ cup Roasted Sweet Red Peppers (from a jar works fine)
2 T Olive Oil
Pepper

Preheat oven to 350 degrees.

Remove and discard stems from mushrooms. Place mushrooms on a shallow roasting pan, fill with a teaspoon of goat cheese. Top with a few red peppers. Add a dash of pepper and drizzle with Olive Oil.

Bake for 15-20 minutes or until mushrooms are tender and cheese is melted.

BACON WRAPPED SHRIMP

BACON WRAPPED SHRIMP

10 Bacon Slices
20 Basil Leaves
20 Uncooked Medium Shrimp, Peeled and Deveined
½ cup crumbled Goat cheese
Balsamic Vinegar Glaze

Preheat oven to 400 degrees.
Cut each bacon slice in half widthwise. Wrap a basil leaf around each shrimp and then wrap a piece of bacon around each and secure with a toothpick.

Place shrimp on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.

Drizzle Glaze over shrimp. Sprinkle with Cheese and Bake another 4-5 minutes.

BACON WRAPPED DATES

BACON WRAPPED DATES

12 Bacon Slices
1 Package of Pitted Dates
2/3 Crumbled Blue Cheese or Goat Cheese
Balsamic Vinegar Glaze

Preheat oven to 400 degrees.

Cut each bacon slice into thirds. Wrap a piece of bacon around a date and secure with a toothpick.
Place dates on a foil lined baking sheet and cook for 15-20 minutes or until bacon is crispy.

Drizzle Glaze over dates. Sprinkle with Cheese and Bake another 4-5 minutes.

FETA TRIANGLES

FETA TRIANGLES

1 cup tomato-Basil Feta Cheese, finely crumbled (sold in most supermarkets)
2 T finely chopped green onions
1 egg, well beaten
1 - 8 oz. can refrigerated crescent rolls
2 T parmesan cheese

Preheat oven to 375 degrees.

In a small bowl, mix together cheese, onions and ½ of the beaten egg.
Unroll dough, press perforations to seal. Cut in to 2-1/2 inch squares. Top each square with one teaspoon of feta cheese mixture. Fold over to form triangle and press edges to seal.

Place triangles 2 inches apart on a non-greased cookie sheet. Brush tops with remaining egg and sprinkle with parmesan cheese. Bake 8 to 10 minutes or until golden brown. Serve warm. Enjoy

SIMPLE NO BAKE ORANGE CHEESECAKE

SIMPLE NO BAKE ORANGE CHEESECAKE

1 Graham Cracker Pie Crust
16 oz cream cheese, softened
8 oz can frozen orange juice concentrate
1 can sweetened condensed milk
1 Tub Whipped Cream

Mix the cream cheese, orange juice concentrate and condensed milk with a blender until smooth. Fold in whipped cream. Pour into Crust. Place in freezer for 20-25 minutes until set.

BROCCOLI AND CARROT CASSEROLE

BROCCOLI AND CARROT CASSEROLE

2 cups small Broccoli Florets
1 cup sliced carrots
½ cup Sour Cream
¼ cup Milk
1½ cup shredded Sharp Cheddar Cheese
¾ cup French Fried Onions

Preheat oven to 350 degrees.

In a microwave safe bowl, place ½ cup water and carrots in bowl, cover and cook for 3-4 minutes or until carrots are tender. Drain

In an ungreased casserole dish mix together sour cream, mild and cheddar cheese until thoroughly blended. Add broccoli and carrots and mix together. Sprinkle top with onions.

Bake uncovered for 15 to 20 minutes.

SIMPLE BEEF STROGANOFF

SIMPLE BEEF STROGANOFF

1 lb Beef Round Steak, cut into small strips or chunks
1 can Cream of Mushroom Soup
1 Package Onion Soup Mix
1 Package Egg Noodles or Favorite Pasta

Brown the beef and drain, add salt and pepper.

Meanwhile cook the pasta according to package directions.

Add Mushroom Soup and Onion Soup Mix to the Cooked Beef with 1/2 cup of water, bring to a boil for 10-15 minutes. Add noodles and Mix.

SIMPLE CHEESY SQUASH

SIMPLE CHEESY SQUASH

1 Medium Zucchini
1 Medium Yellow Squash
1 Cup Mozzarella Cheese
¼ cup Fresh grated Parmesan Cheese
Salt and Pepper to taste

Cut the Zucchini and Squash into ¼ inch slices and place in a greased shallow 1 qt baking dish. Sprinkle with salt and pepper and add cheeses.

Broil for 7-10 minutes or until cheese is bubble. Serve immediately.

SIMPLE EGG NOODLES

SIMPLE EGG NOODLES

1 Egg plus 3 egg yolks
2 Cups All-Purpose Flour
Chopped Parsley
Water
1 t Salt

In a mixing bowl, beat the eggs until light and fluffy on low speed with a mixer or by hand. Add the water and salt, continue mixing. Stir in the flour slowly. Turn onto a floured surface and knead until smooth. Divide into thirds. Roll out each portion to 1/8-inch thickness.

Cut noodles to desired width. Cook immediately in boiling water for 8-10 minutes or until tender. Drain and sprinkle with parsley.

SIMPLE SPICED PECANS

SIMPLE SPICED PECANS

3 cups Pecan Halves
½ cup Butter
1 ½ t Ground Cumin
½ t Cayenne Pepper
2 T Sugar
1 t salt



In a large skillet, melt butter. Add cayenne and cumin, stir for a minute. Remove from heat, stir in remaining ingredients.

Transfer to a shallow baking dish in a single layer and cook at 325 degrees for 20-25minutes or until lightly browned. Shaking pan occasionally. Serve warm or place into an airtight container and store.

SIMPLE GRILLED SALMON STEAKS

SIMPLE GRILLED SALMON STEAKS

6 – 6 oz Salmon Steaks, Fresh
1 T Olive Oil, Good Quality
1 lemon
1 T Rubbed Sage
2 Rosemary Sprigs, finely chopped
Salt and Pepper to Taste



In a small bowl, combine the Oil with the seasonings. Rub oil mixture over both sides of steaks.

Coat grill with cooking spray to avoid sticking then preheat grill.

Place steaks on hot grill for 5-7 minutes per side or until desired doneness.

SIMPLE ITALIAN GRILLED CHEESE

SIMPLE ITALIAN GRILLED CHEESE

4 T Italian Salad Dressing
8 Slices Italian Bread or Rye Bread
8 Slices Provolone Cheese
2 Tomatoes
Fresh Basil Leaves

Preheat Grill.

Slice Tomatoes into thin slices. Layer Cheese, Tomato slices and Basil Leaves between two slice of bread. Brush outside of bread with Salad Dressing and Grill for 4-5 minute each side or until nice and brown. Yield 4 servings.

SIMPLE LEMON ACORN SQUASH

SIMPLE LEMON ACORN SQUASH

2 Large Acorn Squash (approx 2 lbs each)
½ cup Sugar
1 Fresh Lemon
1 T Butter
Water
Salt and Pepper to taste

Cut squash in half lengthwise; remove and discard the seeds and membrane. Cut each half widthwise into ½” slices. Discard ends. Place slices in a large skillet with 1 cup of water. Bring to a boil, reduce heat and cover for 20 minutes or until tender.

Meanwhile, combine sugar and 2 tablespoons of water in a saucepan. Stirring occasionally, cook over medium heat until sugar melts completely and turns into a syrup. Remove from heat and cool for 10 minutes. Add juice from 1 fresh lemon,butter, salt and pepper. Stir until butter melts.

Place squash on a serving platter and top with syrup mixture. Serve warm.

SIMPLE CRANBERRY SWEET POTATOES

SIMPLE CRANBERRY SWEET POTATOES

2 Cans (15 oz) cut Sweet Potatoes, Drained
1 Cup frozen Cranberries
¼ Cup Chopped Pecans or Walnuts
½ cup Orange Marmalade

Preheat oven to 350 degrees

Place Sweet Potatoes in a greased 2 inch Baking Dish. Add Cranberries and Pecans. Spread marmalade over top. Cover and bake for 25-30 minutes or until heated through.

APPLE DIJON CARROTS

APPLE DIJON CARROTS

10 oz. pkg. baby carrots
1/2 cup apple juice
2 tablespoons apple jelly
1 Tbsp. Dijon mustard
Salt and Pepper to taste



Place carrots and juice in medium saucepan and bring to a boil. Reduce heat, cover and simmer for 5-10 minutes or until carrots are tender. Uncover and add jelly, mustard, salt and pepper. Cook over medium heat for 5-10 more minutes, stirring frequently.

CHOCOLATE & PEANUT BUTTER PARFAITS

CHOCOLATE & PEANUT BUTTER PARFAITS

¾ Cup Peanut Butter Chips
1 ½ cups premade chocolate pudding
1 Cup Heaving Whipping Cream



Heat ½ cup cream in a medium bowl in microwave until slightly boiling. Add Peanut butter and whisk until smooth. Continue to whisk and slowly add remaining cream. Cover and Refrigerate overnight.
Prior to serving, beat with mixer until soft peak forms. Repeat layers of pudding and peanut butter mixture in parfait or dessert cups.
Do not keep in refrigerator longer than 1 day.

APRICOT CHICKEN

APRICOT CHICKEN

4 Boneless Skinless Chicken Breasts
1 T fresh grated ginger root
½ cup Apricot Preserves
1/3 cup Italian Salad Dressing




Place all ingredients into a plastic bag and shake well. Refrigerate overnight. Place chicken and marinade in baking dish and bake at 350 degrees for 20-25 minutes or until chicken is thoroughly cooked.

BALSAMIC CHICKEN SALAD

BALSAMIC CHICKEN SALAD

1 Package Ready to Eat Salad Mix
Refrigerated sliced Grilled Chicken Breast
½ lb Feta Cheese
½ cup Balsamic Vinaigrette dressing



Slice Chicken Breasts into strip. Toss with remaining ingredients.

GRILLED BACON CHICKEN

GRILLED BACON CHICKEN

4 Boneless Skinless Chicken Breasts
1 T dried Italian Seasoning
4 slices uncooked Bacon, cut into thirds



Sprinkle Chicken with seasoning. Top chicken with bacon slices. Bake in 400 degree oven for 20 minutes or until juices run clear. Broil a few minutes until bacon is crisp.

ROSEMARY POTATOES

ROSEMARY POTATOES

1 lb baby White Potatoes, halved
2 Rosemary Sprigs
1 small garlic clove, minced
1 T Butter
Salt and Pepper to Taste



Toss all ingredients together.
Bake at 400 degrees for 20, then broil for a couple of minutes until brown.

GINGER PINEAPPLE RICE

GINGER PINEAPPLE RICE

1 – 20 oz. Can Pineapples in Heavy Syrup
½ Cup Light Brown Sugar
2 T Soy Sauce
1 t Ginger
2 cups Cooked Rice


Pour pineapple syrup into a saucepan and bring to a boil. Lower heat and stir in brown sugar until it dissolves completely. Add ginger and soy and keep warm.
Place pineapple rings on a hot grill and grill for approx. 2-3 minutes on each side.
Place grilled pineapples on top of cooked rice, pour sauce over rice. Enjoy!

GARLIC CORN

GARLIC CORN

2 Cans Corn or 16 oz. frozen package of corn, thawed
½ cup finely chopped onion
2 T Butter
½ t minced garlic
¼ cup Finely Chopped Parsley


In a large skillet, sauté corn, garlic and onion in butter for 6-8 minutes or until tender. Stir in the parsley, and season with salt and pepper.

HONEY MUSTARD GRILLED TUNA STEAKS

HONEY MUSTARD GRILLED TUNA STEAKS

½ cup Honey Mustard Sauce
1 garlic clove, minced
1 to 1 ½ lb Tuna Steaks



Marinate the tuna in the garlic and sauce for about 15-20 minutes. Preheat Grill.
Remove Tuna from the marinade. Grill Tuna 2-4 minutes on each side or until desired doneness. Meanwhile transfer marinade to a small saucepan and bring to a boil.
Remove Tuna from grill and drizzle with hot marinade.

APPLE TURNOVERS

APPLE TURNOVERS

2 sheets Puff Pastry
1 can Apple Pie Filling
2 T milk



Cut thawed pastries into quarters. Fill one side of the quarter with Pie Filling and then fold over turnovers. Glace with milk and bake in 350 degree pre heated oven for 10 minutes or until golden brown. Serve Hot!

ROASTED ASPARAGUS IN ORANGE SAUCE

ROASTED ASPARAGUS IN ORANGE SAUCE

2 lbs Asparagus
1 Can mandarin oranges
2 T Olive Oil
Salt and Pepper

Drain and Puree the oranges in a blender.
Trim the stalks of the asparagus. Drizzle rimmed baking sheet with Olive Oil. Place the asparagus onto baking sheet and shake so that asparagus is coated in Olive Oil. Sprinkle Salt and Pepper. Roast for 8 to 10 minutes shaking the pan several times to avoid sticking.
Transfer asparagus to a skillet, add oranges, cover. 5 minutes prior to serving turn burner on high, cook until tender. Serve and Enjoy!

SPINACH QUESADILLAS

SPINACH QUESADILLAS

16 oz. Bag of Frozen Spinach
2 cups Cheese, Pepper Jack of Gruyere work well
10 Flour Tortillas



Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Lay out five tortillas and sprinkle with cheese, add the spinach and then top with the remaining cheese. Add remaining 5 Tortillas and press together.

GREEN BEAN ALMONDINE

GREEN BEAN ALMONDINE

1-1.5 lbs Fresh Green Beans
2 T Butter
½ cup Slivered Almonds
Salt and Pepper to Taste



Sauté almonds in butter until lightly browned being careful not to burn. Add green beans and continue to sauté for 4 to 5 more minutes. Add salt and pepper.

Beef Alfredo

Beef Alfredo

1 jar Alfredo Sauce
1 lb ground beef
1 pkg pasta, favorite type



Cook pasta according to package directions. Brown ground beef and drain fat. Add Alfredo Sauce to cooked beef and heat thoroughly. Pour over Pasta and Toss.

ITALIAN FLANK STEAKS

ITALIAN FLANK STEAKS

1 lb Flank Steak
2 T Olive Oil
2 envelopes Italian Salad Dressing Mix



Mix all Ingredients in a plastic Bag and refrigerate overnight.
Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.

Enjoy!

EASY CROCKPOT SPINACH ARTICHOKE DIP

EASY CROCKPOT SPINACH ARTICHOKE DIP

1-1/2 cups frozen cut leaf spinach
14 oz. can artichoke hearts, drained and chopped
1/2 cup purchased Alfredo sauce
1/2 cup mayonnaise
1-1/2 cups shredded Jack
1 (8-ounce) package cream cheese, cubed
1/4 tsp. salt
1/8 tsp. pepper



Thaw and drain spinach. Lay spinach on a paper towel and squeeze out water. Chop. Mix all ingredients into a 2 quart slow cooker. Cover and cook on low for 2-3 hours. Serve with your favorite dippers.

Back to Cooking 4 Easy Moms

EASY CROCKPOT BBQ CHICKEN DRUMS

EASY CROCKPOT BBQ CHICKEN DRUMS

3 lbs. chicken drummies, thawed if frozen
1-1/4 cups barbecue sauce
2 Tbsp. chili sauce
1/4 cup honey
3 cloves garlic, minced
Salt and pepper to taste



Pat chicken dry and place on a broiler pan. Broil 8-10 minutes, rotating often until chicken is browned on all sides.
Stir in all ingredients in a 3-4 quart slow cooker, add chicken. Cover and cook on low for 4-5 hours. Serve Hot.

PESTO STUFFED STEAKS

PESTO STUFFED STEAKS

4 (1/2 lb.) beef rib eye steaks, about 1-1/4" thick
1/2 cup basil pesto
6 Tbsp. grated Parmesan cheese
2 ounces softened cream cheese
2 tablespoons minced green onion
1 Tbsp. olive oil
1/2 teaspoon salt
1/8 teaspoon pepper



Heat grill. Cut into side of each steak, forming a deep pocket. Be careful not to cut through to opposite side.
In small bowl, mix pesto, Parmesan cheese, cream cheese, and green onion and spread into pockets. Press closed and drizzle oil over beef.
Sprinkle with salt and pepper. Place steaks carefully on grill and cook 4-5" from medium coals for 12-15 minutes for medium doneness, turning once. Remove from grill, cover, and let stand for 5-10 minutes. Cut beef into thick strips to serve. 4 servings
Source: Busycooks.about.com

EASY CROCKPOT MEATBALLS

EASY CROCKPOT MEATBALLS

3 lbs. frozen cooked meatballs
1 envelope dry onion soup mix
3 cloves garlic, minced
10 oz. jar brown gravy
3 Tbsp. water
1/8 tsp. pepper



Mix all ingredients into a 4-6 quart slow cooker. Cover and cook on low for 4-5 hours or overnight.

CROCKPOT CHESSE DIP WITH BEER

CROCKPOT CHESSE DIP WITH BEER

1 Can of your favorite beer
¼ t Tabasco Sauce
1 lb. processed cheese spread, cut into cubes
1 jar of your favorite salsa



Mix all ingredients into a 1-2 quart slow cooker. Cover and cook on high for 40 minutes until cheese melts thoroughly. Stirring occasionally.

Turn heat to low and stir. Tip: if you continue stirring dip should last a few hours. For variations, add ½ lb cooked ground beef. Serve with chips, bread cubes or crackers. Enjoy!

PEACHED BRIE

PEACHED BRIE

8 oz. Brie cheese
2 T raspberry preserves
1 cup diced peaches, drained
1 T light brown sugar
1 loaf French bread, sliced



Preheat oven to 400 degrees.

Place Brie in a shallow baking dish and spread preserves evenly over the top. Top with peaches and brown sugar.

Bake for 10-12 minutes or until cheese softens. Serve with French bread or crackers. Enjoy!

STUFFED CHERRY TOMATOES

STUFFED CHERRY TOMATOES

2 pints cherry tomatoes
3/4 cup mayonnaise
1/2 cup freshly grated Parmesan cheese (NOT packaged)
1/8 tsp. garlic powder
1/2 teaspoon dried basil leaves
1 small can water chestnuts, drained


Cut the top off each cherry tomato, and using a melon baller or a sharp knife, carefully scoop out the seeds and pulp. Place each tomato upside down on paper towel to drain.
Combine the rest of the ingredients in a small bowl. Stuff each cherry tomato with the mixture. Chill in fridge for at least 2 hours or overnight to blend flavors.
These tomatoes will be a hit at any party, change it up a bit and add bacon instead of the water chestnuts. Enjoy!

BALSAMIC GRILLED STEAKS

Balsamic Grilled Steaks

1 lb Flank Steaks
¼ cup Italian Salad Dressing
2 T Balsamic vinegar
Salt and Pepper to taste

Place all ingredients in a plastic bag and shake well. Allow to marinate for 10 minutes.

Preheat Grill.

Place steaks on grill and grill for 5 minutes per side or until reached desired doneness.

Enjoy!

GARLIC LIME CHICKEN

GARLIC LIME CHICKEN

6 – Skinless, boneless chicken breast – cut into 1” chunks
1 cup butter
2 medium garlic heads, diced
1 cup all-purpose flour
1 lime
1 T lemon pepper seasoning
1 t each salt and pepper
Salt and pepper to taste

Place chicken, flour, salt, pepper and lemon pepper seasoning in a plastic bag and shake well.

Melt butter in a large skillet over medium heat, add garlic and sauté 3 to 4 minutes, until it starts to change color. Sauté chicken in garlic butter mixture for 10 to 15 minutes, or until juices run clear.

Squeeze lime over cooked chicken and add salt, pepper and lemon pepper seasoning to taste. Enjoy!

Garlic Chicken

GARLIC CHICKEN RECIPE

4 chicken breasts
2 garlic cloves
4 teaspoons of lemon juice
2 teaspoons of vegetable oil
Salt and Pepper to taste

Mix the juice, garlic and oil in a bowl. Pour the sauce on the chicken breasts in a baking pan. Bake the chicken breasts at 375 degrees for 20-25 minutes or until juices run clear. Enjoy

Southern Pork Chops

2 tablespoons vegetable oil
1 (1 ounce) package dry onion soup mix
6 boneless pork chops
3/4 cup white wine
1/2 cup heavy cream
2 tablespoon garlic powder
salt and ground black pepper to taste


Heat the oil in a large, deep skillet over medium heat. Sprinkle the onion soup mix over both sides of the pork chops. Fry the pork chops in the hot oil until the pork is no longer pink in the center, 4 to 6 minutes per side. Remove the chops from the skillet, and set aside.

Pour the white wine into the pan; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Reduce heat to low. Stir the heavy cream, and season with garlic powder and salt and pepper. Gently lay the pork chops in the pan, turning to coat in the sauce. Simmer until thoroughly reheated, 5 to 10 minutes.

Dill Lemon Salmon

1 - 1/2 cups French Fried Onions
1/2 teaspoon dill weed
1/2 teaspoon lemon pepper
6 (4 ounce) fillets salmon
3 tablespoons Spicy Brown Mustard


Mix French Fried Onions, dill and lemon pepper in plastic bag. Crush with hands or rolling pin.

Brush salmon with mustard. Coat top of salmon pieces with seasoned onion crumbs; press firmly to adhere.

Bake salmon on a foil-lined baking sheet at 350 degrees F for 20 minutes or until opaque in center

Meat Loaf - 4 ingredients

Meat Loaf
(only 4 ingredients)

2 - 1½ lbs. ground beef
1 can Vegetable soup (chunky works best)
1 egg slightly beaten
¼ cup breadcrumbs

Season beef with salt and pepper. Mix all ingredients thoroughly. Shape firmly into loaf and place into a shallow baking pan. Refrigerate overnight. Bake at 350 degrees for 1 – 1 ½ hours. Serves 4-6.

Chili Beef Sandwiches

CHILI BEEF SANDWICHES

2 ½ - 3 lb. beef chuck roast
1 pkg. taco seasoning mix
½ cup barbecue sauce
8 rolls
Cheese (optional)
Trim excess fat from beef and brown in skillet. Transfer to Crockpot adding sauce and seasoning, add water. Cook overnight on low or for 8 – 10 hours. Remove beef and shred. Return to crockpot, season to taste, cover for an additional 30 minutes or more. Serve on favorite rolls, makes 8 servings

Citrus Grilled Salmon

1-2 lbs. salmon
½ stick butter, melted
Juice from 1 medium lime or lemon
2 cloves garlic, minced
Salt and pepper to taste

Rinse salmon and pat dry, set aside in plastic bag or bowl. Mix together butter, juice from lemon or lime, and garlic. Add mixture to salmon and let sit for about 20 minutes. Grill salmon over medium heat for approximately 15-20 minutes, basting often or Bake at 450 degrees for 15 minutes, turning once.

Cooking for busy moms

Cooking 4 Busy Moms contains simple, quick recipes for moms on the go. Each recipe can be made in under 30 minutes. I hope you enjoy and would love to hear from you.

If you have a recipe that you would like to share, please post it. Please remember that the recipes should take less than 30 minutes to make with 6 or less ingredients, not including salt and pepper.



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