Christmas in the Crock Pot!! Orange Spiced Sweet Potatoes

Crock pot sweet potatoes to go along with the crock pot turkey! Merry Christmas:)

2lbs sweet potatoes, peeled and diced

1/2c packed dark brown sugar

1/2c (1 stick) butter, cut into small pieces

1t ground cinnamon

1/2t ground nutmeg

1/2t grated orange peel

juice of 1 medium orange

1/4t salt

1t vanilla

chopped toasted pecans

Place all ingredients, except pecans, in crock pot. Cover and cook on LOW 4 hours (or high 2 hours) or until potatoes are tender. Sprinkle with cinnamon and sugar and toasted pecans before serving.

**to toast pecans place in a single layer on cookie sheet and bake at 350° for 10 min. Let cool.

**For mashed potatoes, mash with a hand masher or electric mixer and add 1/4c milk or whipping cream. Sprinkle with cinnamon and sugar and toasted pecans.

Christmas in the Crock Pot!! Turkey with Pecan-Cherry Stuffing

This Christmas I cooked my first turkey. It had no bones, no skin, and no gross parts, but it was a TURKEY! And, I used a recipe for the crock pot!

1 fresh or frozen boneless turkey breast (about 3-4 lbs)

2c cooked brown rice

1/3c chopped pecans

1/3c dried cherries (or cranberries)

1t poultry seasoning

1/4c peach (or apricot or plum) preserves

1t worcestershire sauce

Thaw turkey if frozen. Remove and discard skin. Cut slices 3/4 of the way through the turkey at 1inch intervals.

Stir together cooked rice, pecans, cherries and poultry seasoning in lg bowl. Stuff rice mix between slices.

Place turkey in crock pot. Cover. Cook on LOW 5-6 hours (or until 170° in the thickest part of the meat)

Stir together preserves and worcestershire sauce. Spoon over turkey. Cover and let stand 5 min.

Tofu and Cheese Stuffed Shells

I'm not a huge tofu fan, but with the cheese and tomato sauce you can't even tell its there:)

• 12 jumbo pasta shells
• 1/4 cup shredded carrot
• 1 green onion, sliced (2 tablespoons)
• 8 ounces tofu (fresh bean curd), drained
• 1/2 cup ricotta cheese
• 1/2 cup shredded cheddar cheese (2 ounces)
• 1/2 cup shredded mozzarella cheese (2 ounces)
• 1 egg white
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 14-1/2 ounce can tomatoes, cut up
• 1/2 of a 6-ounce can (1/3 cup) tomato paste
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon sugar
• 1/4 teaspoon garlic powder
• Grated Parmesan cheese (optional)

Cook pasta according to package directions; drain. Rinse with cold water. Drain and set aside. Meanwhile, in a small saucepan cook carrot and green onion in a small amount of water until tender; drain.

For filling, in a medium mixing bowl mash tofu with a fork. Stir in carrot mixture, ricotta cheese, cheddar cheese, 1/4 cup of the mozzarella cheese, the egg white, salt, and pepper. Set aside.

For sauce, in a medium saucepan combine undrained tomatoes, tomato paste, basil,oregano, sugar, garlic powder, and, if desired, fennel seed. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes.

Stuff each cooked pasta shell with about 1 rounded tablespoon of the filling. Place shells in an ungreased 2-quart square baking dish. Pour sauce over shells. Cover and bake in a 350 degree F oven about 25 minutes or until heated through. Sprinkle with remaining mozzarella cheese. If desired, serve with Parmesan cheese. Makes 4 servings.

Make-Ahead Tip: Prepare stuffed shells but do not bake. Cover and chill up to 24 hours. To heat, bake, covered, in a 350 degree F oven for 45 to 50 minutes or until heated through. Serve as above

Baked Brie and Cran Apple-Chutney

2c fresh or frozen cranberries

3/4c water

1/2c granulated sugar

1/4c packed brown sugar

1/2t ground cinnamon

1/2t ground ginger

Dash ground cloves

Dash gound allspice

1 med. Granny Smith apple, peeled, cored and chopped

1/4c golden raisins

2 8-ounce rounds Brie

pita chips, sliced pear, toasted baguette

Rinse cranberries in cold water. Drain.

Chutney:

In a small saucepan, stir together water, granulated sugar and brown sugar. Bring to boiling, stirring to dissolve sugars. Boil rapidly for 5 minutes. Stir in cranberries, cinnamon, ginger, cloves, and allspice. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes, stirring occasionally. Stir in apple and raisins. Simmer, uncovered, about 5 minutes more or until desired consistency. If desired, cool to room temperature.

Meanwhile, place Brie in an oven-safe serving dish. Bake, uncovered, at 350° for 10-15 minutes until cheese is warm and slightly softened.

Buckeyes

This one is for my friends who aren't from OH and don't know what a buckeye is! WARNING: super addictive!!!!

1lb powdered sugar

18oz jar peanut butter

1 stick butter

bag of semi-sweet chocolate chips

Mix powdered sugar, peanut butter and butter. Freeze.

Roll into balls. Freeze.

Melt chocolate chips in double boiler (or microwave at 1/2 power in 40second intervals). Dip peanut butter balls in chocolate covering all but the tops. Freeze and store in the freezer. Can be eaten straight out of the freezer.

BBQ and Cheese Crescent Squares

2 cans crescent rolls

1lb ground bison (or beef)

shredded cheddar cheese

bbq sauce

Cook ground beef then stir in bbq sauce (1/4c to 1/2c)

Unroll crescent rolls to make 8 rectangles, sealing seams.

divide meat between all rectangles in a line in the middle of the rectangle. Sprinkle with cheese.

Fold the sides of the crescent rolls in, making thirds. Do not fold in ends. Place rolls seam side down on baking sheet and cut into quarters. Bake 13-15 min until golden brown.

Peppermint Bark

Paula Deen's recipe

• Crushed candy canes, to yield 1 cup
• 2 pounds white chocolate
• Peppermint flavorings, optional

Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces

Kahlua Creamy Fudge

1 1/3 cups Granulated sugar
1 7 ounce jar marshmallow creme
2/3 cup Evaporated milk
1/4 cup Butter
1/4 cup Kahlua
1/4 teaspoon Salt
2 cups Semi-sweet chocolate. pieces
1 cup Milk chocolate pieces
2/3 cup Chopped nuts
1 teaspoon Vanilla
Line 8" square baking pan with foil. In 2 quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua and salt. Bring to a rapid boil, stirring constantly for 5 min. Remove from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn into prepared pan. Refrigerate until firm. To serve, cut in squares. Makes about 2 3/4 pounds.

Mommy's little helper:)

Nothing too fancy for dinner tonight....just a bacon and cheese omlet for Alyssa and I to share. Of course my little shadow was right there helping me:)

Halloween treat:)

This post is super late, but better late than never! These eyes were a hit with the preschool class! Even Logan aka pickiest eater in the world ate them!!!

ritz crackers

nutella

marshmallows

fruit loops

mini chocolate chips

Spread nutella on the cracker. Slice the top off a marshmallow (so there is a sticky edge). Put the marshmallow on the nutella, sticky side up. Put a fruit loop on the marshmallow. Put a chocolate chip upside down in the center of the fruit loop. YUM!

Cheeseburger Mac and Cheese

I loooooove casseroles:) This was delicious and made a TON!

1 box (1lb) elbow macaroni or rotini

1 lb ground bison (or sirloin)

1/2t salt

1/4t black pepper

1/4c ketchup

2T yellow mustard

1T unsalted butter

1T flour

1 can (12oz) evaporated milk

3c shredded cheddar cheese

8oz grape tomatoes sliced (or 2 medium tomatoes cored and thinly sliced)

2T seasoned bread crumbs

Heat oven to 350°. Coat a 2 quart baking dish with nonstick cooking spray

Bring a large pot of lightly salted water to boiling. Add pasta and cook 10 min, according to package directions. Drain.

While pasta cooks, cook meat. Season with 1/4t salt and the pepper. Remove from heat and stir in ketchup and mustard. Transfer to a bowl.

Return skillet to medium heat and add butter. Once melted, wisk in flour, then add milk in a thin stream. Bring to a simmer and cook 2 min. Remove from heat and wisk in remaining 1/4t salt and 2c of the cheese. Stir in pasta. Pour into casserole dish. Top with meat mix, remaining cheese, sliced tomatoes and bread crumbs. Spritz with olive oil (or nonstick cooking spray).

Bake at 350° for 20 min. Icrease heat to broil and broil for 2 min.

***I added a handful of chopped green pepper, a handful of chopped red pepper and 6 slices of bacon cooked and chopped to the meat after it was cooked.***

***I think it would be good with bbq sauce instead of the ketchup and mustard***

Onion Chicken and Broccoli Casserole

This chicken is super easy and good! The broccoli casserole is a variation of tradional green bean casserole:)

boneless, skinless chicken breasts

mustard

crushed french's onions

Coat chicken in mustard. Roll in onions. Bake at 350° for 30min or until chicken is done!

Broccoli casserole

1 can (10 3/4oz) cream of celery (or chicken or mushroom) soup

1 1/3c french's onions

dash ground black pepper

1/2c milk

3/4c shredded cheddar cheese, divided

4c cooked broccoli

Stir soup, milk, pepper, broccoli, and 1/2cup cheddar cheese, and 2/3cup onions in 8x8 pan. Bake at 350° for 25 min. or until hot and bubbly. Stir broccoli mix and top with another 1/4c cheddar and 2/3c onions. Bake 5 min. until onions are golden.

Bruschetta Chicken Bake

Of the recipes I've posted so far, this may be MY favorite:)

1 can (14 1/2oz) diced tomatoes, undrained

1 pkg (6oz) stove top stuffing mix for chicken

1/2c water

2 cloves garlic, minced

1 1/2lbs chicken breasts, cut into bite size pieces

1t dried basil leaves (OR small handful fresh basil, chopped)

1c shredded mozzerella cheese

Preheat oven to 400°. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water, and garilc. Stir just until stuffing mix is moistened. Set aside.

Place chicken in 9x13 inch pan. Sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30min or until chicken is cooked through.

Pizza Pasta Salad

Mason "Mom, this is the best recipe you have ever made!!" Enough said:)

8oz uncooked rotini pasta

1 (14oz) can quartered artichoke hearts, drained

4oz sliced turkey pepperoni

6oz cubed mozzerella cheese

2c grape tomoatoes, halved

1/2c sliced black olives

1 (12oz) jar roasted red peppers, drained

1/3c lite Italian salad dressing

1/2c sliced fresh basil

1/4t freshly ground black pepper

Cook pasta according to package directions, omitting salt or fat. Drain and rinse under cold water immediately. Place drained pasta in a large serving bowl

Combine artichoke hearts and next 4 ingredients. Set aside

Place roasted red peppers in blender (or food processer) and process until almost smooth. Stir in dressing, basil and black pepper

Add pepper mix to pasta. Add artichoke mix to pasta and mix well.

Curried Apple Chicken

Another easy crock pot recipe that made the house smell delicious all day!

6 boneless, skinless chicken breasts, cut into bite size pieces

1/2c plain croutons

1/2c apple juice

1t salt

1t freshly ground black pepper

1/2c celery, sliced

1/2c raisins

1 lg cooking apple, chopped

1/2c onion, chopped

2t brown sugar

2t curry powder

Place the chicken in the Crock Pot. Combine the remaining ingredients in a mixing bowl and spoon over the chicken. Cover and cook on LOW 6-8 hrs (or High 3-4 hrs)

Quick and Tangy Beef Stir-Fry

Dad, red meat! I think this one is man friendly:)

SAUCE

1/2c worcestershire sauce

1/2c water

2T sugar

2t cornstarch

1/2t ground ginger

1/2t garlic powder

STIR-FRY

1lb thinly sliced beef steak

3c sliced bell peppers (I usually slice 1 green and 1 red and assume this is close to 3c)

Combine sauce ingredients. Marinate beef in 1/4c sauce for 5 min. Heat 1T oil in lg skillet or wok over hight heat. Stir-fry beef until browned.

Add peppers and cook 2 min. Add remaining sauce. Stir-fry until sauce thickens.

Serve over hot cooked rice, ramen noodles or couscous.

*I like couscous because its super easy and quick!

Lemon-Sage Chicken Breasts

This one was really good and gets extra points because it was sooooo easy!

4 bone-in chicken breasts, skin and excess gat removed (I used boneless, skinless chicken breasts and it worked just fine!)
1/2t kosher salt

1/4t black pepper

1t dried thyme

16 fresh sage leaves

1-2 lemons, thinly sliced

Preheat the oven to 400°. Line a baking sheet with aluminum foil and coat the foil with cooking spray.

Place the chicken on the foil, bone side down.

Sprinkle the salt, pepper and thyme over the chicken. Place 4 fresh sage leaves on top of each chicken breast then place 2 or 3 lemon slices on top of the sage.

Roast on the middle rack of the oven for 40-50min until it is no longer pink.

**I served it with steamed broccoli, carrots and red pepper seasoned with black pepper and fresh lemon juice.

Mason's Birthday Cake!

food coloring dyed cake batter

spooned and drizzled into the pan

frosted and starting the tie dye decorations

decorated!!

Happy 6th Birthday to Mason!

the inside

Alyssa's birthday cake!

The cake and pan, frosting

Decorated.......... EAT!!!! Happy 2nd birthday Alyssa!!

Chicken Taco Mac

This was pretty good, I think next time I'd substitute taco seasoning for the chili powder. Maybe cheddar for the pepperjack too:) It would also be easy to add corn, black beans or cilantro.

1lb boneless chicken breast halves, cut in half horizontally if large

1box (12oz) garden rotini pasta

1 red pepper, diced

1T unsalted butter

1T flour

1 1/2t chili powder

1/2t salt

1 1/4c milk

8oz pepperjack cheese, shredded

3 scallions, trimmed and sliced

1 1/2c crushed lime-flavored tortilla chips

Bring a lg pot of water to boiling. Add chicken and simmer until done. About 12 min. Remove chicken from water and bring back to boiling; add a little salt to water.

Add pasta to boiling water and cook as per package directions, about 9min. Add red pepper during the last minute. Drain.

Meanwhile, melt butter in a medium size sauce pan over med heat. Wisk in flour, chili powder and salt. Add milk in a thin stream, wisking constantly. Bring to a simmer over med-high heat; simmer 2 min. Remove from heat and wisk in shredded cheese.

Shred chicken into bite-size pieces. In a large bowl combine pasta and pepper, chicken, scallions and cheese sauce. Stir until blended; top with crushed tortilla chips.

S'mores Bars

This dessert was a hit with everyone......even Logan! That boy definitely knows when something is dessert:)

7 graham crackers (full rectangles)

2 1/2c mini marshmallows

120z bag semisweet chocolate chips

2/3c light corn syurp

3T butter

1/2c crunchy peanut butter

3c rice krispies

Coat 9x13 in microwave safe dish with cooking spray. Arrange graham crackers in a single layer- breaking if necessary to fit. Sprinkle marshmallows evenly over crackers.

Microwave on High 1 min or until marshmallows are puffy. Cool completely.

In 2 quart microwave safe mixing bowl, combine chocolate chips, corn syrup, and butter. Microwave on High about 1 1/2 min or until chocolate is melted, stirring every 30 sec. Stir in pb. Add rice krispies, mix until combined.

Spread evenly over marshmallows. Cover and refrigerate about 1hr or until firm. Store in airtight container in refrigerator.

Strawberry French Toast

I'm definitely more of a fan of breakfast for dinner than Chris so when he's working late we often have pancakes, eggs, etc! Also, I'm not motivated to make something spectacular in the mornings so breakfast for dinner it is!

Strawberry French Toast

8oz softened cream cheese

2T sugar

2T light sour cream

1/2t vanilla extract

2c chopped strawberries (plus extra sliced berries for the top)

8 slices bread

4 eggs

1t pumpkin pie spice

1T butter

Beat together cream cheese, sugar, sour cream and vanilla. Fold in strawberries.

Dip bread into beaten eggs and pumpkin pie spice; fry on a hot buttered griddle for about 2 min per side. Top with cream cheese mix and extra strawberries.

Brie, Apple, Arugula and Spinach Quesadillas

Let's start out tonights meal by saying there were definitely mixed reviews in the Sheldon home. I loved it! Chris, well, took a bite and ran over to his Diet Dr Pepper with his mouth full yelling "I can't do it!" and used his pop to choke it down. He's blaming his actions on the fact that he has a cold and couldn't handle the smell. Whatever. Now we know where Logan gets his eating habits from:) So I guess the next time I make this it will be a single serving for lunch!

Here's the recipe if you're brave enough......:)

1T dijon mustard

2t apple cider

3 (10 in) flour tortillas

6oz Brie cheese, rind removed and cut into 1/4in thick slices

1 Fuji (or honeycrisp or ambrosia) apple, cored and cut into 1/4in thick slices

1 1/2c arugula

1 1/2c spinach

3/4t freshly ground black pepper, divided

Combine mustard and cider in sm bowl; stir well

Heat lg skillet over med heat. Spread each tortilla with 1 1/2t mustard mix. Place 1 tortilla with mustard side up in pan. Arrange 1/3 of the cheese slices over half of the tortilla. Cook about 1 min until the cheese begins to melt. Arrange 1/3 of the apples over cheese and top with 1/3 of the arugula and 1/3 of the spinach. Sprinkle with 1/4t pepper and fold tortilla in half. Press gently with spatula. Cook 2 min on each side or until golden brown.

Repeat for two more quesadillas.

Simply Delicious Pork

Another one for the crock pot! This is soooo good and super easy:)

1 1/2lb boneless pork chops

4 med yellow delicious apples, sliced (NO need to peel!)

3T brown sugar

1t cinnamon

1/2t salt

Place pork in crock pot. Cover with sliced apples

Combine brown sugar, cinnamon and salt in a small bowl. Sprinkle over apples.

Cover and cook on LOW 6-8 hrs

*today I used 3 yellow delicious and 2 red delicious apples because its what I had:) and was generous with the brown sugar mix.

What?! I can't cook EVERY night?

Well, that's what we had.....hot dogs on the grill, grapes and baked lays! Although, I did make a super yummy dessert! Bananas Foster Bread!

Banana Foster Bread

1 1/2c mashed ripe bananas

1c packed brown sugar, divided

6T butter, melted and divided

1/4c cognac or dark rum, divided

1/3c plain fat-free yogurt

2 lg eggs

1 1/2c whole wheat flour

1/4c ground flax seed

3/4t baking soda

1/2t salt

1/2t ground cinnamon

1/8t ground allspice

Cooking spray

1/3c powdered sugar

Preheat oven to 350°

Combine banana, 1/2c brown sugar, 5T butter and 3T cognac or rum in a nonstick skillet. Cook over med heat until mix begins to bubble. Remove from heat and cool. Place banana mix in lg bowl. Add yogurt, remaining 1/2c brown sugar, and eggs. Beat with mixer at med speed.

Lightly spoon flour into dry measuring cup and level with knife. Combine flour and next 5 ingredients (through allspice) in a sm bowl. Add flour mix to banana mix, beat until just blended. Pour batter into 9x5in loaf pan coated with cooking spray. Bake at 350° for 1hr or until toothpick inserted in center comes out clean. Cool 10 min on wire rack. Remove bread from pan and place on wire rack.

Combine remaining 1T melted butter, remaining 1T cognac or rum, and powdered sugar. Stir until well blended and drizzle over warm bread.

Cider-Glazed Chicken with Browned Butter Pecan Rice

Yummy fall meal!!!

1 bag Uncle Ben's Ready Brown and Wild Rice (the stuff that cooks in the microwave in 90 secs)

2T butter, divided

1lb boneless, skinless chicken breasts (I pounded them thin so they would cook faster)

3/4t salt, divided

1/4t freshly ground black pepper

1/2c refrigerated apple cider

1t dijon mustard

1/2c chopped pecans

2T chopped fresh flat leaf parsley

Melt 1T butter in lg heavy skillet over med-high heat. Sprikle chicken with 1/4t salt and pepper. Add chicken to pan; cook 3 min on each side or until done. Remove from pan. Cook rice in microwave. Add cider and mustard to pan, scraping pan to loosen browned bits. Cook 2-3 min or until syrupy. Add chicken to pan, turning to coat. Remove from heat; set aside.

Melt remaining 5t butter in saucepan over med-high heat; cook for 2 min or until browned and fragrant. Lower heat to med; add pecans, and cook for 1 min or until toasted, stirring frequently. Add rice and remaining 1/2t salt; toss well to coat. Serve rice with chicken and sprinkle with parsley.

Seared Scallops with Farmer's Market Salad

Left-over basil and tomatoes =

2c chopped tomato (I used grape tomatoes)

1c chopped fresh basil

1T canola oil

1 1/2 lb sea scallops (thaw if frozen)

2c fresh corn kernals (about 3 ears) OR 10oz bag frozen corn

kosher salt

freshly ground black pepper

Combine tomato, basil, 1/4t salt and 1/8t pepper; toss gently. Heat a lg heavy skillet over high heat. Add oil to pan, swirling to coat. Pat scallops dry with paper towels; sprinkle with 1/2t salt and 1/8t pepper. Add scallops to pan; cook 2 min or until browned. Turn and cook 2 min or until done. Remove from pan and keep warm. Coat pan with cooking spray. Add corn/tomato mix and

saute´ 2 min or until lightly browned. Serve with scallops.

**I served corn/tomato mix over brown rice**

Mile-High Enchilada Pie as requested by PW:)

Helloooooo Fall! Here's one for the crock pot!

Mile High Enchilada Pie

8 (6inch) corn tortillas

1- 12oz jar prepared salsa

1- 15oz can kidney beans, rinsed and drained

1c shredded cooked chicken

1c shredded pepper jack cheese

Foil handles: Tear off 3 18x2-inch strips of heavy foil (or regular foil folded to double thickness). Crisscross foil strips in spoke design and place in crock pot to make lifting of tortilla stack easier.

Prepare foil handles and place in slow cooker. Place 1 tortilla on bottom of crock pot. Top with small amount of salsa, beans, chicken and cheese. Continue layering using remaining ingredients, ending with cheese. Cover; cook on LOW 6-8 hrs or on HIGH 3-4 hrs. Pull out by foil handles. Garnish with fresh cilantro and sliced red bell pepper if desired.

Quick Crisp Ravioli with Roasted Tomato Sauce

Disclaimer: Incase anyone (Dad) thought I was creating my recipes....I'm not! Its just me sharing quick, easy and hopefully kid friendly meals that I find in cookbooks, magazines and online. My current favorite is Cooking Light:) The pictures however are my originals! Sooooo to my meal from tonight......

2T water

1 egg, lightly beaten

1 cup panko breadcrumbs

1/4 cup grated fresh parmigiano-reggiano cheese

9oz package fresh ravioli (cheese or spinach)

3T olive oil, divided

4 cups grape tomatoes, halved (about 2 pints)

1/2t salt

1/4t freshly ground black pepper

3 garlic cloves, coarsely chopped

1/2c chopped fresh basil

Combine 2T water and egg in a shallow dish, stirring well. Combine panko and cheese in a shallow dish, stirring well with a fork. Dip each ravioli in eggs mix and dredge in panko mix.

Heat a lg skillet over med-high heat. Add 1 1/2T oil to pan; swirl to coat. Add half of ravioli to pan in a single layer. Saute´ 1 min on each side or until golden. Remove ravioli from pan using a slotted spoon; drain on paper towels and keep warm. Repeat with remaining 1 1/2T oil and second half of ravioli. Wipe skillet clean with paper towels.

Add tomatoes, salt and pepper to pan. Saute´ 2 min, stirring frequently. Add garlic and basil and saute´ 30 sec, stirring constantly.

Spoon tomato sauce over ravioli and sprinkle with extra cheese!

**Instead of halving the tomatoes I threw them in the pan whole, cooked them a little longer and smashed them with a wooden spoon when they got soft**

Spinach Quiche

1/2 of a 17.3 oz frozen puff pastry (1 sheet)

10-12 oz frozen chopped spinach, thawed

1/2 cup roasted red pepper from a jar, chopped

4oz cream cheese, softened

5 eggs, lightly beaten

4 oz colby and monterey jack cheese, shredded

3t onion powder

1. Thaw pastry, using directions on box. On floured counter, roll out pastry to 12 inch square. Transfer to 9-inch pie plate or quiche dish; press into bottom and up sides. Trim, leaving 1/2 inch overhang.

2. Place spinach in colander and press out liquid.

3. In lg bowl, stir cream cheese until smooth; stir in eggs, shredded cheese and onion powder. Stir in spinach and red pepper.

4. Pour spinach filling into pastry. Bake at 375˚ for 30-35 min- until knife inserted near center comes out clean.

**Cover edges of crust with foil to prevent overbrowning**

Let stand 10 min before cutting.

With a little peer pressure and a lack of organization with my recipes I'm finally here starting my blog. I'm more likely to type up my recipes and post them here than just create a file on my computer. So hopefully it will be fun and keep me trying new recipes! And, with a couple tips from a good friend I've also started photographing my finished products! Here begins my collection of recipes, photos and maybe a story about the kids from time to time:)

Crab and Corn Salad with Manchego-Black Pepper Breadsticks

12oz bag of steamfresh corn (from the freezer)

1 cup finely chopped celery

1 cup chopped bottled roasted red bell pepper, rinsed and drained

1/2 cup chopped fresh cilantro

1/3 cup finely sliced green onion

16oz bag imitation lump crabmeat

1/4 cup fresh lime juice

3T mayo

1/2t freshly ground black pepper

3/8t salt

1/8t ground red pepper

12 Boston lettuce leaves

1. Steam corn in microwave.

2. Heat crabmeat in skillet.

3. Add corn, red pepper, celery, cilantro and onion to crabmeat.

4. In a small bowl combine lime juice, mayo, bl pepper, salt and red pepper.

5. Toss dressing with crab mix. Serve salad in lettuce leaves or tear lettuce leaves and top with the salad

Breadsticks

Preheat oven to 375˚ Separate 11oz can of refrigerated breadstick dough into 12 sticks. Twist each dough piece and press ends down on ungreased baking sheet. Combine 1/2 cup shredded Manchego cheese and 1t cracked black pepper. Gently press cheese mix onto tops of breadsticks. Bake for about 13 min until browned.