Wild QDillas N Dip

• 2 tbs Extra virgin olive oil
• 1 Chicken breast, fully cooked and cut into bite-size pieces
• 4 strips Bacon, fully cooked and chopped
• 4 Portobello caps, halved and thinly sliced
• To taste Salt and pepper
• 1 tsp Thyme (if fresh, use 1 tbs)
• 4 Large, flour tortillas
• 2 cups Sharp cheddar cheese, shredded

DIP

• 1 Onion, finely chopped
• 2 Garlic cloved, minced
• 1 Jalapeno pepper, seeded and chopped
• 1 can Refried beans
• 3/4 cup Velveeta cheese
• 1/2 cup Smokey BBQ sauce

In a medium skillet, heat the olive oil over medium heat. Add the mushrooms, chicken, and bacon; season with thyme. Saute until mushrooms are tender, about 10 minutes. Remove from heat and transfer to dish.

For the dip: Add the onion, garlic, and jalapeno pepper and saute for 2 to 3 minutes. Next, add the beans, velveeta, and BBQ sauce, and mix well. When dip is thoroughly heated, transfer to serving dish.

Heat a large skillet over medium to medium-high heat. Place a tortilla in the pan and cook about a minute, then turn over. Sprinkle 1/2 cup cheddarover half the tortilla and cover the cheese with 1/4 of the cooked mushroom mix. Fold the empty half of the tortilla over and gently press down with spatula. Cook the tortilla 30 seconds to 1 minute longer on each side to lightly brown and crisp the outside and melt the cheese.

Remove to a cutting board, cutting into wedges.

~**ENJOY!!**~

**A great party snack or a fun family dinner dish!**

Cheesecake Cookie Cups

• 1pkg Chocolate chip cookie dough (bars)
• 1 pkg Cream cheese (8 oz)
• 1/2 cup Sweetened condensed milk
• 1 lg Egg
• 1 tsp Vanilla extract
• 1 can Apple pie filling (21 oz)

Preheat oven to 325 degrees. Grease and line 12 cups in a muffin tin with cupcake wrappers.

Place 1 piece of cookie dough into each muffin cup.

Bake for 10 to 12 minutes, until the cookie has spread to the edges of the cup.

In a medium bowl, beat the cream cheese, condensed milk, egg, and vanilla until smooth. Fill each cup with the mixture, almost to the top.

Bake for another 15 to 18 minutes or until set. cool completely in pan on wire rack.

Top with pie filling and refrigerate for 1 hour.

~**ENJOY!**~

**Always a big hit with the cheesecake lovers!! Make this extra special by changing the cookie flavors or pie fillings to your favorites.**

Moroccan Squash Stuffing

• 2 tbs Brown sugar
• 1 tbs Butter, melted
• 1 lg Acorn Squash, halved and seeded
• 2 tbs Olive oil
• 2 Cloves garlic, shopped
• 2 Celery stalks, chopped
• 2 carrots, chopped
• 1 cup Garbanzo beans, drained and chopped
• 1/2 cup Raisins
• 1 1/2 tbs Ground cumin
• To Taste Salt and pepper
• 1 can Chicken broth
• 1 pkg (6.25 oz) Uncooked couscous

Preheat oven to 350F.

Arrange squash, insides down, in a glass dish and bake for 30 minutes or until tender. Dissolve the sugar in the melted butter. Brush squash with butter mixture and keep warm while preparing stuffing.

Heat the oil in a skillet over medium heat. Stir in the garlic, celery, and carrots and cook for 5 minutes. Mix in the beans and raisins. season with cumin, salt, and pepper and continue to cook and stir until the veggies are tender.

Pour the chicken broth into the skillet and mix in the couscous. Simmer about 5 minutes, uncovered, stirring occationally. Let set for another 5 minutes before stuffing squash halves with the skillet mixture to serve.

~*ENJOY!*~

**When I made this recipie I used some items I had on hand... I substituted the acorn squash for butternut squash and the raisins for craisins.**

Korean BBQ Galbi

• 1 Rack of Ribs
• 5 Garlic cloves, chopped
• 1 Onion, coarsley chopped
• 1 Asian pear, cored and cubed (can be substituted with kiwi or rice wine)
• 1 cup Soy Sauce
• 1 cup Brown Sugar
• 1/2 cup Honey
• 1/4 cup Sesame oil
• To Taste Black pepper
• 1 tbs Ground ginger

Place Ribs in a large stockpot and cover with cold water. Soak ribs, refrigerated, for 1 hour to pull out any blood. Drain.

Combine the garlic, onion, and pear in a food processor and puree. Pour into a large bowl and stir in the soy sauce, brown suger, honey, sesame oil, and black pepper.

Marinate the ribs in the mixture, covere, overnight.

Preheat oven to 375F.

Cook for about 45 minutes, or until ribs cooked as desired.

~*!ENJOY!*~

**This recipie is also excellent on the grill!**

Garlic Rice Soup

• 4 cans Chicken broth
• 1/4 cup Rice vinegar
• 4 tbp Garlic
• 2/3 pkg Firm tofu, cubed
• 2 cups Fresh spinach
• 1 can Mushroom pieces, drained
• 1 1/2 cups Rice, cooked

Ina a large pot, combine the broth, vinegar, and garlic and bring to a boil. Lower the hear to a light simmer.

Add the tofu and summer about 2 to 3 minutes.

Add the spinach and mushrooms. Once spinach has wilted, add the rice.

Simmer for 2 to 3 minutes, until the soup is heated through and serve.

~**ENJOY!**~

**This is a great and healthy way to use your left over rice.**

Saito's Birthday Cake

• 1/2 cup Canola oil
• 1/2 cup Unsweetened apple sauce
• 1/4 cup Sour cream
• 4 Eggs
• 2 cups Flour
• 2 tsp Cinnamon
• 1/2 cip Apple, finely chopped

Icing:

• 1/2 pkg Cream cheese, softened (4 oz)
• 4 oz Peanut butter
• 1/4 cup Milk
• 2 tps Vanilla extract

Preheat oven to 350 F. Grease and flour 2 - 8" cake pans.

In a large mixinf bowl, cream the canola oil, applesauce, and sour cream at medium speed. Add the eggs one at a time, beating after each addition.

Sift the flour, baking soda, and cinnamon. Add the sifted ingredients to the large bowl and beat until combined. Fold in the apple.

Divide the batter between the 2 pans.

Bake for 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool cake in pans for 10 minutes before transferring cake to cooling rack.

Allow cake to cool completely before frosting.

ICING::

In a medium bowl, beat the cream cheese until smooth.

Add the peanut butter and beat until smooth.

Slowly add the milk and vanilla and beat until creamy.

Using an offset spatula, frost the cake layers with a thin layer of frosting.

Refrigerate cake for 20 minutes before applying a second layer of frosting. Decorate cake as you see fit... keep in mind, no chocolate and try not to use anything with sugar!

~**ENJOY!**~

**Don't forget your best friend on their birthday! You both can share this treat =) **

Fragrant Fried Rice

• 3 tbs Margarine
• 1/2 Medium onion, chopped
• 5 Mushrooms, chopped
• 1 cup Frozen mixed bveggies, thawed
• 2 cups Rice, cooked

*Herb measurements are estimates, +/- as needed*

• 1 tsp Ginger root powder
• 2 tsp Garlic
• 2 tsp Black pepper
• 1 tsp Salt
• 1 tsp Yellow curry powder
• 1/4 cup Italian six blend cheese, shredded

Melt 2 tbs margarine in a large skillet. Add the onions and saute about 3 minutes. Add the mushrooms and saute another 2 minutes. Ass the mixed veggies and saute about 1 minute.

Add the rice and blend with veggies. Add the remaining butter, melt, and mix in.

Sprinkle on the ginger root powder, garlic, pepper, salt, and yellow curry powder and mix until well blended.

Heat until warm, about 2-3 minutes. Sprinkle cheese on top and blend with rice and veggies.

~**ENJOY!**~

**This is a great way to serve and enjoy that left over rice in the refrigerator!**