Cocinando con Alena

Fudge brownie as the base, topped with a traditional peanut butter Buckeye filling and a smooth chocolate layer. Buckeye Brownies Yield: 24 servings Ingredients: For the Brownies 1 Family Size (9x13-inch pan) package brownie mix Ingredients for making the brownies according to package directions      For the Peanut Butter Filling: 3/4 cup creamy peanut butter 1/2 cup unsalted butter Pinch salt 2 1/4 cups powdered sugar 2 tablespoons whole milk 1 teaspoon vanilla extract For the Chocolate Topping For the Chocolate-Peanut Butter Glaze: 1 1/2 cups semi-sweet chocolate chips 1/3 cup creamy peanut butter Instructions: For the Brownies: Lightly grease a 9x13-inch baking pan. (I recommend Baker's Joy for easy release.) Prepare brownie mix and bake according to package directions. Let cool completely. For the Peanut Butter Filling: Cream the peanut butter, butter and salt with a mixer on medium speed until

I use these in so many more ways than just “crepes”.   In both sweet or savory recipes, as wraps, tortillas, noodles – they are a great way to still make those dishes you love without the unneeded carbs. Don’t be afraid of making crepes – and you don’t need a special pan.  The first one may flop, but you’ll get the hang of it quickly.   Then you can use them for enchiladas, burritos, lasagna, sandwiches, or just roll up with a sprinkle of Cinnamon-Splenda inside.  They’re a very versatile thing to keep on hand.  (They also freeze great.  Just put a piece of waxed paper, or plastic wrap between each one.) You can add 1 tablespoon Splenda, 1/2 teaspoon vanilla, or sweet spices for a sweet version.  Or herbs and other spices for savory. Low Carb Crepes (Low-carb, higer-protein) Ingredients: 1/2 cup ricotta cheese (stats are for Part-Skim / lowfat) 4 eggs 1/4 cup flour 3 tablespoons milk Pinch of salt Instructions: In a medium bowl beat the Ricotta

It was a great and easy meal! I would suggest this recipe to anyone–especially you ladies with picky husbands or S.O! :) Taco Meatloaf Servings: 6 Ingredients: 1 pound raw extra-lean ground turkey (I used extra lean ground beef) 2 slices of fat-free cheddar cheese (I used Reduced Fat Pepper jack cheese_ 1/2 cup shredded fat-free cheddar cheese (again, I used reduced fat. Fat Free Sucks) 1/2 cup canned sweet corn kernels 1/4 cup chopped green bell peppers 1/4 cup chopped onions 1/2 cup salsa 1/2 packet of taco seasoning mix, dry (I used the whole packet) Instructions: Preheat oven to 375 degrees Cook peppers and onions for three minutes over medium heat in a pan sprayed with non-stick spray In a large bowl, combine onions and peppers with turkey, corn and seasoning mix. Spread half of the mixture evenly into the bottom of the loaf pan (about 9″x5″) sprayed with nonstick spray. Layer the two slices of fat-free cheese on top of the mixture (try to k

I am happy to say that my neighbor Melissa made these first, we both pinned it from Pinterest and they are amazing!  People who don't know they are called Twinkie Cupcakes always say "hey, these taste just like a Twinkie"! Very vanilla-y and the creme in the middle as well as the frosting is so delicious.  As noted on the website were the recipe was found, these truly are better when cold so keep them in the refrigerator until right before you serve them if possible. The frosting is so good, vanilla flavor with the marshmallow there in the background. I made these for a barbecue recently and they were very well liked.  It's a nice "safe" dessert if you're not sure what else to bring.  There are people out there that don't like chocolate (I know, hard to believe) Vanilla is always a safe bet! Twinkie Cupcakes Adapted source The Domestic Rebel Ingredients: 1 box yellow cake mix, plus ingredients on back of box 1 small b

Well, after lots of searching I finally found a recipe for a LARGE, yummy, fluffy, high fiber, filling 1 pt pancake! Weight Watchers 1pt Pancake - Best Ever! Serves: 2 Yield:6 Ingredients: 3/4 cup whole wheat flour 1/3 cup unsweetened applesauce 1/2 tablespoon baking powder 1/2 cup fat-free buttermilk or 1/2 cup skim milk, with 1/2 tsp lemon juice mixed in 1 egg white, lightly beaten 1/2 tablespoon cinnamon 1 -1 1/2 teaspoon no-cal artificial sweetener Instructions: Mix all ingredients until smooth. Note: Batter will be kinda thick. If it is too thick for you, add a tablespoon of water at a time until desired consistency. Heat a large skillet or griddle that has been sprayed with non-stick butter flavored cooking spray. Spoon two good sized heaping tablespoon fulls of the batter into the skillet per pancake and spread out slightly. Let cook like a regular pancake and then flip, allowing to cook another minuet or so. Serve! Dietary Info:. Per pan

Here’s one of those particular recipes I loved the most. Looks like it tastes like heaven because it has the looking of tasting like Reese’s. I am not a sweet tooth person, I prefer salty, sour and spicy flavors, but when it comes to peanut butter and chocolate combinations, I can’t help myself but indulge eating Reese’s, my favorite candy for years, and anything that tastes alike  Peanut Butter Brownie Bites Ingredients: 1 box of your favorite brownie mix 1/2- 1- cup peanut butter chips 1/2-1- cup semi-sweet chocolate chips 1/2 cup creamy peanut butter Instructions: Preheat oven to 350 degrees. Spray AND grease 40 mini-muffin cups. Prepare boxed brownie mix as directed. Spoon batter evenly into mini muffin cups ( 1/2 to 1 heaping teaspoon). Bake for 13-15 minutes or until top is set and a toothpick inserted into center comes out slightly wet. After brownies are out of the oven, wait for centers to fall. This will happen upon cooling. If not, then tap t

This is a recipe that my mother got from her grandmother. It has been included in every holiday meal that I can remember. One day I will pass this delicious recipe on to my daughter. In the mean time I'm going to share it with you. Grandma's Old Fashioned Custard Pie Ingredients: 1 unbaked pie shell 3 large eggs 1/2 cup of sugar 1/2 teaspoon of salt 1/2 teaspoon of nutmeg (with additional nutmeg for sprinkling later) 2-2/3 cups of milk Instructions: Pre-heat the oven to 350 Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg and serve. This a quick and easy pie that tastes heavenly and will surely become a favorite in your home, too.  I hope all your holidays are filled with fun, laughter, friends and family.

What kid doesn’t like pancakes? I find that they not only make weekend breakfasts memorable but can be a great vessel for a vegetable side dish. These fritters make the sweet corn of summer sing and will have your kids loving their vegetables. They aren’t messy either so can be placed in a Ziploc and brought to the park or the beach for a snack. Sweet Corn Fritters Yields 10-12 fritters Ingredients: 2 ears fresh corn (to yield 2 cups kernels) ½ cup flour 1/3 c cornmeal 1 tsp salt ½ t baking powder ½ c milk 1 egg 4 T olive oil Instructions: Remove husks and silk from corn. With a sharp knife, slice the kernels off each cob into a bowl , you should have about 2 cups kernels. In a separate bowl, sift together flour, cornmeal, salt and baking powder. Make a ‘well’ in the center of the flour mixture. Crack the egg and pour the milk into the well. Briefly whisk with a fork and then whisk into the flour until just combined. With a spatula, fold in corn k

Mongolian beef is another dish that can occasionally be found at the Chinese buffets. Despite its name, Mongolian beef doesn’t come from Mongolian cuisine at all but is rather another Chinese-American dish. Mongolian beef consists of sliced fried strips of steak coated with a sweet and spicy sauce. I actually deep fried the steak strips and then added them to the wok, but this recipe calls for frying the steak in a wok first. I found this dish to have very good flavor and just the right amount of sweetness and spice for my liking. Mongolian beef is one of the more popular Chinese-American beef dishes in the United States. Serve with white rice and broccoli florets.. Enjoy..! Mongolian Beef (Makes 2 Servings) Ingredients: 1 lb flank steak ¼ cup cornstarch 2 teaspoons vegetable oil ½ teaspoon ginger (minced) 1 tablespoon garlic (minced) ½ cup soy sauce 1/2 cup water ½ cup brown sugar 2 tablespoons rice wine ½ teaspoon red pepper flakes 2 green onions (sl

This coffee cake has a few layers to enjoy. A base of coffee cake, a layer of peaches, more cake, then a streusel topping and a basic powdered sugar glaze tops it off. If you wanted to go over the top you could serve it with vanilla ice cream but I thought it was just perfect as is. Enjoy! Peach Cobbler Coffee Cake Makes 12 servings Ingredients: 1 cup butter, softened 1 cup sugar 2 eggs 3 teaspoons vanilla extract 3 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1-1/4 cups sour cream 1 can (21 ounces) peach pie filling 1 can (15-1/4 ounces) sliced peaches, drained TOPPING: 1 cup packed brown sugar 1 cup all-purpose flour 1/2 cup quick-cooking oats 1/4 teaspoon ground cinnamon 1/2 cup cold butter, cubed GLAZE: 1 cup confectioners' sugar 1 to 2 tablespoons 2% milk Instructions: 1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each ad

Snickerdoodles. Great as a cookie so why not a snickerdoodle bread? Perfect for breakfast or a nice snack. Enjoy with your favorite cup of tea! Snickerdoodle Bread Ingredients: 2 1/2 cups flour 2 tsp baking powder 1/2 tsp. salt 2 tsp. cinnamon 1 cup butter (softened) 2 cups sugar 3 eggs 1 tsp vanilla 3/4 cup sour cream 1 package Hershey's Cinnamon Chips 3 TB sugar 3 tsp. cinnamon  Instructions: Cream butter, sugar, salt and cinnamon until fluffy. Add eggs and mix well. Add vanilla and sour cream and mix well. Mix flour and baking powder in a separate bowl. Add to wet ingredients and mix until all combined. Add cinnamon chips and stir into batter. Set aside. Spoon batter into 4 mini loaf pans until about 2/3 full. Mix 3 T. sugar and 3 t. cinnamon in a bowl and sprinkle over the batter in each loaf pan. Bake at 350 for 35-40 minutes. Let cool before removing from pan.

Reeses Peanut Butter Cup Rice Krispie Treats Ingredients: 6 cups Cocoa Krispies Cereal 16-18 Reeses Peanut Butter Cups, diced 5 Tbs butter or margarin 3 Tbs light karo syrup 1 (10 ounce) package plus 2 heaping cups miniature marshmallows 1/3 cup peanut butter 1/2 cup chocolate chips Instructions: In a large bowl, combine cereal and diced Reeses. Set aside. Spray a 9 x 13 in. pan with cooking spray and set aside. In a large pot melt butter over low heat. Add karo syrup and marshmallows and stir continuously until mixture is smooth. Remove from heat and add cereal mixture into the pot and fold together just until cereal is evenly coated. (Peanut butter cup pieces will fall apart as you fold together your ingredients, so don't over mix this.) Press mixture into the sprayed 9 x 13 in. pan. Set aside. In a small microwave safe bowl, add peanut butter. Microwave for 30 second to a minute to melt. Set aside to let cool slightly. In a separate small microwave

I love this Crock-Pot chicken recipe for two reasons: one, my family loves it and two, it is so easy to make! I got this recipe from my sister. She has two children of her own, and they love it too! It's also the best leftovers in the world -- if there are any! Crock-Pot Chicken With Black Beans & Cream Cheese Ingredients: 4 -5 boneless chicken breasts 1 (15 1/2 ounce) can black beans 1 (15 ounce) can corn 1 (15 ounce) jar salsa, any kind 1 (8 ounce) package cream cheese Instructions: Take 4-5 frozen, yes, frozen, boneless chicken breasts put into crock pot. Add 1 can of black beans, drained, 1 jar of salsa, 1 can of corn drained. Keep in crock pot on high for about 4-5 hours or until chicken is cooked. Add 1 package of cream cheese (just throw it on top!) and let sit for about 1/2 hour. All done and enjoy!

This chewy chocolate chip cookie, topped with smooth, rich chocolate, makes a decadent treat that says Happy Valentine's Day in a giant way.. Giant Valentine Cookie  Ingredients: 1 cup plus 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup (1 stick) butter or margarine, softened 1/2 cup packed brown sugar 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg 1 3/4 cups (11.5-oz. pkg.) NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels, divided Decorator icing (in tubes, optional) Instructions: PREHEAT oven to 375° F. Grease and wax paper-line 8 1/2 or 9-inch heart-shaped pan. COMBINE flour, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in 1 cup morsels; spread into prepared pan. BAKE for 20 to 30 minutes or until golden brown. Let cool in pan for 10 minutes; remove to wire r

Enjoy these pita bread fold sandwiches for a hearty dinner. Slow cooked chicken thighs dressed in Yoplait® 99% Fat Free plain yogurt and herb seasoning mix make a delicious filling.  Slow Cooker Greek Chicken Pita Ingredients: 1 medium onion, sliced 1 clove garlic, minced 1 lb. boneless, skinless chicken thighs, trimmed of fat 1½teaspoons lemon pepper ½ teaspoon dried oregano ¼ teaspoon ground allspice 4 pita pocket breads ½ cupYoplait® 99% Fat Free plain yogurt  1 tomato, sliced ½ cup chopped cucumber 1 medium red bell pepper, sliced in thin strips Instructions: 1. In slow-cooker, combine onion, garlic, chicken, lemon pepper, oregano, and allspice; mix to coat chicken with seasoning.  2. Cover and cook onLOWfor 4–6 hours.  3. Heat pita bread as directed on package. Meanwhile, remove chicken from slow-cooker; place on cutting board. Using two forks, shred chicken.  4. To serve, stir yogurt into onion mixture in slow-cooker. Spoon chicken

After dinner last night, I served this cake and it was a hit with my family. It had the texture of a sponge cake and was not chewy at all. The taste was nice and I could not really distinguish a distinct pumpkin flavor but a nice flavor all the same. If you are in a hurry and need a quick, pretty, and tasty cake, try this one. Two-Ingredient Pumpkin Cake with Apple Cider Glaze For the Cake: 1 Yellow Cake Mix 1 15 ounce can of pumpkin puree For the Glaze: 1-1/2 cups powdered sugar 3 Tablespoons apple cider 3/4 teaspoon pumpkin pie spice Instructions: Empty the contents of the boxed cake mix and pumpkin puree into a large bowl.  Using a hand-mixer or stand mixer beat until well incorporated.  The batter will be very thick, but will come together nicely. Pour batter into a greased  7 x 11 X 2 pan.  This is the small, rectangular-sized pan from your Pyrex set.  You know, the set you had to have when you got married and rarely ever used all the piece

I've seen people posting a lot of recipes for cauliflower bread sticks and pizza crusts. I was pretty skeptical at first, but figured it was worth a try. They turned out good.. I almost got my husband to try them (he doesn't like cauliflower), until he saw me typing up this blog, so now I'm pretty sure that went out the window.  Honestly, the seasoning & cheese mask any kind of cauliflower taste. So, YAY for something tasty, healthy, and gluten free for those who can't have gluten. Gluten Free, Grain Free Cheesy Garlic Cauliflower Bread Sticks  Ingredients: 1 cup cooked, riced cauliflower 1/2 cup shredded mozzarella cheese  1/2 cup Parmesan cheese  1 egg, beaten  1 tsp dried oregano  1/2 tsp crushed garlic  1/2 tsp garlic salt  olive oil  For Topping: 2 tablespoons softened salted butter 2 cloves garlic, finely minced 1/4 cup grated parmesan cheese  1/4 cup grated mozzarella cheese *Optional Marinara sauce for dipping  Inst

Places throughout the rest of the Country that claim to make Philly Cheese Steaks just do not get them to taste the same, and one of the reasons is that they do not use extra-virgin olive oil. Anyone who says that Pat's and Gino's in South Philly uses Cheez Wiz, is talking about the way they make it now. The old authentic way uses Provolone Cheese. Also, using deli roast beef is the same as using top round sliced wafer thin or frozen Rib-Eye roast shaved on an electric slicer. We are talking about authentic, not the way they are made now. If you make any changes with the ingredients or the directions, it will not be the same. Make it EXACTLY as written here. Philly Cheesesteak Sandwich (Authentic)  Ingredients: 1 loaf Italian bread or 1 loaf French bread or 2 large hoagie rolls or 2 large sub roll 1/2 lb deli roast beef (very rare, sliced wafer thin, or you can use a frozen Rib-Eye roast shaved on an electric slicer, wh) 1 white onion (thinly sliced) 1 green bel

A much requested chicken recipe! Easy to double for a large group. Delicious! Baked Teriyaki Chicken makes 6 servings Ingredients: 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs Instructions: In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

These wontons are a perfect football snack, a real crowd-pleaser, and I know I'll make them over and over again. Jalapeno Popper Wontons Ingredients: 1 package refrigerated square wonton wrappers 1 8-ounce package cream cheese, softened 3 jalapenos, seeds and ribs removed, finely chopped 1/2 cup shredded cheddar cheese Vegetable oil for frying Coarse salt Instructions: 1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet. 2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles. 3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating. Ww Fettuccine Alfredo Serves:4 Yield:1 Ingredients: 1 tablespoon butter or 1 tablespoon margarine 2 small garlic cloves, minced 1 tablespoon all-purpose flour 1 2/3 cups nonfat milk 2 tablespoons light cream cheese 1 1/4 cups finely shredded fresh parmesan cheese, divide 4 cups hot cooked fettuccine (cooked without salt or fat, about 8 oz uncooked pasta) 2 teaspoons chopped fresh flat-leaf parsley fresh ground pepper Instructions: Melt butter in a saucepan over medium heat. (this is where I would add the shrimp). Add garlic; saute' 1 minute. Stir in flour. Gradually add milk stirring with a whisk until blended. (I would add mushrooms here). Cook 8 minutes or unti

These peanut butter bars taste just like peanut butter cups Peanut Butter Bars Ingredients: 1 cup butter or margarine, melted 2 cups graham cracker crumbs 2 cups confectioners' sugar 1 cup peanut butter 1 1/2 cups semisweet chocolate chips 4 tablespoons peanut butter Instructions: In a medium bowl, mix together the butter or margarine, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the prepared crust. Refrigerate for at least one hour before cutting into squares.

Ultra moist, super delicious banana cake from food.com. The cream cheese frosting is to die for. Best if stored in the refrigerator! Banana Cake With Cream Cheese frosting  Ingredients: ¾ cup butter 2⅛ cup sugar 3 large eggs 2 teaspoons vanilla 3 cups flour 1½ teaspoons baking soda ¼ teaspoon salt 1½ cups buttermilk 2 teaspoons lemon juice 1½ cups mashed ripe bananas For Frosting: ½ cup butter, softened 1 (8oz) package cream cheese, softened 3½ cups confectioners sugar 1 teaspoon vanilla Chopped walnuts, optional Instructions: Preheat oven to 275. Grease and flour 9X13 inch pan. in a small bowl, mix mashed banana with lemon juice; set aside. In a medium bowl, mix flour, baking soda, and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cup sugaruntil light and fluffy. Beat in eggs, 1 at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the banana mixture. Pour batter i

The beauty of this dish is that it can be served many ways: over rice, tossed with pasta, plain with a side of crusty herb buttered bread, or as an appetizer with small toothpicks. And don't forget: the shrimp for this recipe needs to be shelled and deveined. Shrimp Scampi Servings: 6 Ingredients: 1 pound pasta, or 3 cups cooked rice Coarse salt 2 tablespoons extra-virgin olive oil, plus more for drizzling 2 pounds large shrimp, peeled and deveined Freshly ground black pepper 5 garlic cloves, minced 1/2 teaspoon crushed red pepper flakes, plus more for garnish 1 1/2 tablespoons freshly grated lemon zest 1/4 cup white wine Juice of 1 lemon 1/4 cup chopped fresh parsley leaves Instructions: Bring a large pot of water to a boil over high heat. Add the pasta and a generous pinch of salt and cook until al dente. Drain the pasta, reserving 1/2 cup of the pasta water. Meanwhile, heat a large saute pan over high heat. Add 1 1/2 tablespoons of th

A delicious 'unfried' chicken recipe,that is so simple,and tastes so good that you won't believe that it's only 6 Ww points per serving.Also good for those watching their cholesterol levels! I usually use boneless chicken breasts,cut into fingers,to speed the cooking time up a bit,and make it more child friendly. Unfried Chicken  ( Ww ) Servings:6 Ingredients: 1/4 cup reduced-calorie mayonnaise 1 teaspoon Dijon mustard 2 teaspoons grated lemon zest 1/2 teaspoon salt 4 drops hot pepper sauce 1 (3 1/2 lb) chicken, cut into eighths, skin removed 3/4 cup corn flake crumbs Instructions: Preheat oven to 375 degrees.Spray a large shallow baking pan with non stick spray. Whisk together the first five ingredients in a large bowl,then add the chicken,tossing to coat. Put the cornflake crumbs into a large ziplock bag,and add the chicken one piece at a time,shaking to coat. Place the chicken in the baking pan,spray the top of the chicken l

This is a delicious, super quick side or main dish. I got it from the back of a pasta box and it is yummy! Creamy Garlic Penne Pasta Servings: 6-8 Ingredients: 1 (1 lb) box penne or 1 (1 lb) box penne rigate, cooked as directed, drained and kept hot 2 tablespoons butter or 2 tablespoons margarine 2 garlic cloves, minced 2 tablespoons flour 3/4 cup chicken broth or 3/4 cup beef broth 3/4 cup milk 2 teaspoons parsley flakes salt and pepper, to taste 1/3 cup grated parmesan cheese Instructions: Melt butter and add garlic in a medium sauce pan. Cook over medium for 1 minute. Add flour and cook 1 minute, stirring constantly. Stir in broth and milk and cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese. Stir until cheese is melted. Toss hot pasta with sauce and serve immediately.

A dish that can be served plain, or add sauted shrimp, or whatever else you can think of. The basic recipe is good. We enjoy it plain too.. Angel Hair Pasta In Garlic Sauce Servings: 6 Ingredients: 1 (16 ounce) package capellini (angel hair pasta) 1/4 cup olive oil 1/4 cup chopped fresh parsley 4 cloves garlic, finely chopped 1/2 cup freshly grated parmesan cheese fresh ground pepper Instructions: Cook pasta as directed on package. Meanwhile, heat oil in a skillet over medium high heat. Saute parsley and garlic in oil. Drain pasta well and mix with garlic mixture; top with cheese. Serve with pepper.

Fast, Easy and Healthy! This recipe is for 2, but I have easily doubled it for more. This bakes so quickly that I often make a bunch of these fillets and eat them leftover for lunches.  Parmesan Crusted Tilapia Servings: 2 Ingredients: 3 -4 tilapia fillets, depending on size 1/4 cup breadcrumbs or 1/4 cup crushed Ritz cracker 1/4 cup grated parmesan cheese 1 tablespoon italian seasoning 1 teaspoon garlic powder 1 tablespoon lemon juice salt pepper garlic powder olive oil Instructions: Thaw and wash tilapia fillets if frozen. Pat dry on paper towels. Combine crumbs, parmesan, italian seasoning and garlic powder on a plate, mixing well. On a different plate, pour 1 tbsp lemon juice. Working 1 at a time, place a fillet on the plate in the lemon juice, sprinkle with desired amount of kosher salt (be careful about how much salt is in your parmesan, crumbs, and other seasonings), black pepper, and garlic powder. Turn the fillet over in the lemon juic

One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close.. Garlic Teriyaki Edamame makes 4 servings  Ingredients: 1/4 cup water 3 cloves garlic, minced 1 (16 ounce) package frozen edamame in the pod 1/4 cup teriyaki sauce 2 tablespoons brown sugar 2 tablespoons rice vinegar 1 tablespoon sesame oil 2 tablespoons sesame seeds Instructions: Bring the water and garlic to a boil in a saucepan over high heat. Stir in the edamame, and cook until the edamame are hot, and the liquid has nearly evaporated, about 5 minutes. Reduce the heat to medium-high and stir in the teriyaki sauce, brown sugar, vinegar, and sesame oil. Stir constantly until the sauce has thickened and coats the edamame, about 4 minutes. Sprinkle with sesame seeds to serve.

Apple dumplings are probably my favorite fall dessert. My recipe is the one that my grandma used to make, baked with the dumplings swimming in a sweet, spiced sauce.  These are really surprisingly delightful! The texture of the crescent rolls becomes something entirely different during the baking process: the top gets delightfully crisp and flavorful, while the underneath side remains soft and mushy and more “apple dumpling-y :) Hot Apple Dumplings  Ingredients: 2 whole Granny Smith Apples 2 cans (8 Oz. Cans) Crescent Rolls 2 sticks Butter 1-½ cup Sugar 1 teaspoon Vanilla Cinnamon, To Taste 1 can (12 Oz.) Mountain Dew Soda Instructions: Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 3

My family LOVES bread pudding, and this recipe is one that I have fine tuned to their taste.  It's great for breakfast or dessert and is delicious with milk poured on top! Enjoy! Bread Pudding with Whiskey Sauce Ingredients: Bread pudding: 8-10 cups of day-old bread, croissants, or cinnamon rolls 1 cup dried fruit 3 eggs 2 cups granulated sugar 4 cups milk 1 tablespoon vanilla extract 1 teaspoon cinnamon Whiskey sauce: 1 cup butter 2 cups granulated sugar ½ cup whiskey ¼ cup water 1 teaspoon salt ½ teaspoon nutmeg 2 eggs Instructions: To make the bread pudding, first preheat your oven to 350 degrees F. Grease a 9 × 13-inch baking dish. Cut the bread into small cubes and put the cubes into the prepared dish. Scatter the raisins evenly along the top. In a bowl, whisk together the eggs, sugar, milk, vanilla, and cinnamon until frothy and well-combined. Pour the liquid carefully over the bread and mash everything together

A nice hot bowl of Chicken and Dumplings is the perfect comfort food on a chilly fall evening.  This recipe was super easy and delicious; even my picky five-year-old loved it! Crock Pot Chicken and Dumplings Ingredients: 1lb of Boneless Skinless Chicken Breasts (about 2-3) 2 cans (10.5oz) Condensed Cream of Chicken Soup 1 can (14oz) Chicken Broth 1 medium White Onion, diced 4 Large Flaky Refrigerator Biscuits (half a can) Instructions: Place thawed chicken in crock pot.  Top with cream of chicken soup, chicken broth and diced onions.  Cook on High for 4-6 hours or Low for 8 hours.  Do not stir while cooking.  Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture.  Continue to cook on High for 30 minutes.  Remove chicken from slow-cooker and shred with a fork.  Return to slow-cooker and stir everything together.  Serve hot. Makes about 6-8 servings. My Slow-Cooker Info:  The Crockery Cooker 6-Quart Slow-Cooker by We

I’m not gonna lie – I’m a lazy cook most of the time. This Crockpot Chicken Spaghetti with Velveeta is the perfect lazy mom meal.. it’s a quick and easy meal :D Crockpot Cheesy Chicken Spaghetti  YIELD: 12 servings Ingredients: 16 oz. spaghetti, cooked 1 lb. Velveeta Light (2%)Cheese 2 cups cooked, chopped chicken 1 can 98% FF cream of mushroom soup 1 can 98% FF cream of chicken soup 1 can of petite diced tomatoes 1 4oz. can of mild green chilies 4 oz can mushroom stems & pieces, drained ½ cup water 1 small onion, diced salt & pepper to taste Instructions: Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Seriously, that’s it people! Stir it, of course, as you’re serving….and get all the goodies mixed up real good! :D