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!**

Gyoza with Asian Sauce

• 1 1/2 cups Napa cabbage, shredded (plus 1-2 whole leaves)
• 1/4 lb Ground pork
• 1/4 cup Baby shrimp, chopped
• 1 tbs Sake (or substitute for mirin)
• 1 in Gingerroot, peeled and minced
• 1 Scallion, finely chopped
• To taste Pepper
• 1 tbs Tamari (dark aged soy)
• Wonton wrappers

SAUCE: per person

• 3 tbs Soy sauce
• 1 tbs Mirin
• 1/4 tsp Garlic chili sauce

In a medium pot, add a few inches of water and place on the stove to heat. Add 1/2 cup cabbage and blanch about 1 minute and remove with tongs to a plate with paper towels to drain and cool (leave heat on under water). Chop the shredded, blanched cabbage. Combine pork, shrimp, sake, ginger, scallions, tamari, pepper, and the cooled cabbage in a bowl.

Place 2 tsp of filling onto each wonton wrapper. Wet your fingerstips to help seal them; fold wontons in half diagonally - they should look like small half moons.

Place a whole cabbage leaf in the bottom of a colander to prevent the gyoza from sticking, and arrange them on the leaf. Place the colander back over pot, cover and steam about 10 to 12 minutes.

Make the sauce by mixing all ingredients together.

Use the remaining raw shredded cabbage as a bed to serve on. Serve with sauce and enjoy.

~**ENJOY!**~

**These will disappear very quickly!!! It's the best side for any asian dish!**

Hungry Hummus Dip

• 2 cans (15 oz ea) Chickpeas, drained
• 1 jar (6 oz) Roasted red peppers, drained and coarsley chopped
• 1/2 Lemon, juiced
• 4 Garlic Cloves
• 2 tbs Rosemary
• To Taste Salt and pepper
• 2 tbs Extra virgin olive oil
• 1 pkg Flat bread
• 1 pint Grape tomatoes
• 1 Zucchini, sliced into 1/8 inch disks

Combine chickpeas, roasted red peppers, lemon juice, garlic, rosemary, salt, and pepper in a food processor. Turn the processor on and add in the olive oil.

Remove the spread into a serving bowl and serve with flat breads, tomatoes, and zucchini chips.

~**ENJOY!**~

**A healthy alternative when snacking!**

Chili Cheese Dip

• 1/2 Medium onion, diced
• 1 can Beanless chili
• 1/3 Velveeta cheese loaf, cut into chunks
• 1 tsp Rosemary
• 1 tsp Basil

In a small pot, saute onions. Then add the chili and heat about 1 minute.

Start adding the cheese to the chili, a few chunks at a time.

When cheese is fully melts, add the herbs and blend.

Pour into a serving dish.

~**ENJOY!**~

**This dip tastes best with fritos! ...But any chips will do.**

Oatmeal Cake

• 3 cups rolled oats
• a pinch of salt
• 1 tsp baking powder
• 2 tbs ground flax, optional
• 1 tbp cinnamon
• 1 tbp pumpkin or apple pie spice
• 1 cup milk - low fat dairy, rice milk, or soymilk
• 2 eggs
• 1 granny smith apple, peeled, cored, and diced
• 1 banana, diced (as best you can, it will smoosh if ripe)
• 1/2 cup craisins
• 1/2 cup apple sauce
• 1/2 cup chopped almonds
• 1 tbp honey
• 1 tbp butter, optional, for taste

Preheat oven to 350 degrees.

Mix the dry ingredients (first six ingredients) together in a large mixing bowl. Then, add the rest of the ingredients and mix together.

Grease a 9X9 glass baking dish and pour mixture into it. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

When slightly cool, cut into squares. Store leftovers in the refrigerator, warming individual portions in the microwave.

~**ENJOY!!!**~

**This is great as a snack, breakfast, or even a dessert... and best of all it's healthy while still tasting great!!**

Asian Syle Quick-Fix

• 1 Chicken breast
• 1 tbs Sesame oil
• 1/8 cup soy sauce
• 1/8 cup fish sauce
• 1/4 tsp ground ginger
• 1/8 tsp onion powder OR 1/2 1 medium onion, chopped
• 1 tbsp garlic
• 2 tsp honey
• Sesame Rice (see below for recipie)
• Chow Mein Noodles, to top
• Green onion, chopped, to top

Cut the chicken breast into small bite-sized pieces.

Coat a medium oan with the sesame oil and heat on medium; Once hot add the chicken. **If you are using real onion instead of the powder, cook in pan until yellow BEFORE adding the chicken; You may even want to add a little more sesame oil when adding the chicken to the onion if it soaks up all the oil.**

Cook chicken about half way through, then add the soy sauce, fish sauce, ground ginger, onion powder (if your using real onion, do not add), and the garlic and stir. Cook the chicken about a minute longer before stiring in the honey. Once the honey is completely stirred (and melted) in, and the chicken if fully cooked.... IT'S READY!! Serve over sesame rice and top with chow mein noodles and green onion.

To make sesame rice:

simply follow the cooking instructions on the package of Jasmine rice. Before the water boils, add a bay leaf and about 1 tbs of sesame oil to the pot.

~**ENJOY!!!**~

**This dish would be great served with freshly shredded cabbage; just layer it ontop of the rice, before adding the chicken. Also, adding peanuts as a topping would be a nice touch!**

Quickie BBQ Pizza

• 1 roll cresant dough
• 1 to 1 1/2 cups BBQ pulled pork
• 1 tbs garlic, minced
• 1 green onion, chopped
• BBQ sauce of your choice
• Mozzarella cheese, to top

Preheat oven to desired tempature on cresant roll package.

Lightly grease a large cookie sheet and lay the cresant roll dough down to form a rectangle - to make 2 medium sized pizzas, there should be 4 triangular doughs in each pizza.

Next, smear a small amount of BBQ sauce over dough, leaving room around the edge for a crust, if desired. Spread the BBQ pulled pork over top dough next and top with mozzarella cheese.

Bake in oven with directions on the cresant roll pakage, using the longer time.

~**ENJOY!!!**~

**This is great to make in a hurry if you have one of those prepackaged BBQ pulled-porks... chicken or beef would be good too!!**

Festive Mexican Casserole

• 1 lb hamburger meat


• 1/2 onion, chopped


• 1 can cream mushroom soup


• 1 can cream chicken soup


• 1 can water


• 1/2 red bellpepper, minced


• 1 1/2 cup rice


• 1 pkg taco seasoning


• To taste: cilantro and black pepper


• To Top: Mozzarella cheese and green onions, chopped

Preheat oven to 350 degrees.

Grease a glass casserole dish with cooking spray.

In a medium pan, cook the hamburger meat and onion; drain.

In a large bowl, wisk the soups, water, red bellpepepper, rice, taco seasoning, black pepper, and cilantro together. Add the hamburger mixture and mix well.

Smooth mixture evenly into the glass dish. Cover with foil and bake for 1 hour or until rice is fully cooked.

Top with mozzarella cheese and green onions.

~**ENJOY!!!**~
**This is a great dish for a family meal! You can eat it as is or put it inside tortillas.**

Homemade Shepherd's Pie

• 1 lb hamburger meat


• 1/2 onion, chopped


• 1 can cream of mushroom soup


• 1 tbsp garlic


• 1/2 red bellpepper, minced


• to taste: black pepper and cilantro


• a dash of ground red pepper (opt - will add a bit of spiceyness)


• fresh spinach


• 3/4 cup frozen carrots coins, thawed


• 2 pkg instant garlic (or cheese) mashed potatoes


• to top: Mozzarella cheese

Preheat oven to 350 degrees.

In a medium pan, cook the hamburger meat and drain. Place the hamburger meat in a large bowl and set aside. Place the onions in the pan and cook until slightly transparent. While onions are cooking, prepare the instant potatoes according to the package, then set aside.

Add the onions, can of soup, garlic, red bellpepper, black pepper, and cilantro. Mix well.

Grease a 3 quart glass baking dish and place the hamburger mixture inside. Smooth out evenly into dish and a layer of spinach on top and sprinkle the carrots ontop. Place the potatoes in the dish and smooth over top of casserole.

Place in oven and back 20 minutes or until heated through and potatoes start to brown.

Top with mozzarella cheese.

~**ENJOY!!!**~~
**I usually make this for my husband and I for a quick easy meal and there's ALWAYS great leftovers for a couple of lunches!!**

Chipolte Deviled Eggs

• 1 dozen eggs (make sure you buy the eggs at least 1 week before - they peel better)
• To boil, salt
• 3 large scoops (use spoon) Miracle Whip
• 1/2 tbs mustard powder
• 1/2 tbs black pepper
• 1 tbs minced garlic
• 2 tsp onion powder
• 1 1/2 - 3 tbs chipolte tobasco
• to top, paprika
  

Place eggs in a medium pan, fill with cold water and add salt to help water boil faster.

Once eggs come to a boil, lower heat to medium and simmer for 15 minutes.Drain the hot water out of the pan.

Fill a medium bowl with cold water and add about a cupfull of ice. Immediately place eggs in bowl of water. Let sit for a minute or two to shock the egg to shrink away from the shell.

Start de-shelling the eggs; place each de-shelled egg to the side, making sure it's free from all shell pieces.

Take the eggs and cut them in half length wise. Place the yolks in a medium mixing bowl and place egg white in the serving tray. With a fork, crush all egg yolks, making it look like a moist powder - try not to have any large chunks in the yolks.

Add the rest of the ingredients (except the paprika) to the crushed yolks, making sure to scrape the sides of the bowl to include all the yolk in the mix.

Once mixture is complete, spoon into egg whites to heap over the center (where the yolk was). Add any extra mixture to eggs that may not have been evenly poured. Top all eggs with a couple shakes of paprika.

~**ENJOY!!!**~~

**I usually make this for my family on 4th of July. It is a big hit and I never tell them how I make it so they are always asking for it every holiday!!**