Peanut Butter Pie....REDUCED FAT!

Serves 20...

Ingredients:

1 c. powdered sugar

1 (8oz.) block of light cream cheese, softened

1 c. natural style, reduced fat creamy peanut butter (such as Smucker's)

1 (14oz.) can fat-free sweetened condensed milk

1 (12oz.) tub frozen fat-free whipped topping, thawed

2 9-inch ready made reduced fat graham cracker shells

4 tsp. fat free chocolate sundae syrup

Directions:

Combine first three ingredients in a large bowl; beat with a mixer at medium speed until smooth.  Add the condensed milk, and beat until combined.  Stir in the whipped topping. Divide the mixture evenly between shells; chill 8 hours or until set (pies will have a soft, fluffy texture).  Cut into wedges and drizzle with chocolate syrup.  For even MORE effect, I like to add a little dallop of whipped cream from the can on the top with chocolate shavings (using a grater/zester).  Soooooo good, and perfect for the holidays!  Some also serve this dessert frozen.  

Potato Leek Soup

Ingredients:

1-1.5 oz. margarine or butter
2 large leeks
6 oz. chicken base
5 large Idaho potatoes
1 quart heavy cream
1 quart water
S & P to taste

Directions:

1. On low heat, slice leeks & sautee in butter until wilted.
2. Add cubed potatoes and allow potatoes to grab flavor.
3. Add all liquid ingredients at once.
4. Turn flame to HIGH to boil.
5. Drop to simmer for 45 minutes.
6. Add rou (1/4 c. butter and flour) if soup is not thickening.
7. I like to serve in bread bowl...so yummy, especially in cold weather!
   

Brushetta 'n Cheese-Stuffed Chicken Breasts

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained

1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided

1/4 cup chopped fresh basil

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

8 small boneless skinless chicken breast halves (2 lb.)

1/3 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing

Directions:
PREHEAT oven to 350°F. Combine tomatoes, 1/2 cup of the cheese, the basil and dry stuffing mix; stir just until moistened.

PLACE 2 chicken breast halves in large freezer-weight resealable plastic bag. Pound chicken with meat mallet or side of heavy can until chicken is 1/4 inch thick. Repeat with remaining chicken, adding two at a time to bag. Place chicken, top-sides down, on cutting board; spread evenly with stuffing mixture. Starting at one of the narrow ends, tightly roll up chicken. Place, seam-sides down, in 13x9-inch baking dish. Drizzle evenly with dressing.

BAKE 40 min. Sprinkle with remaining 3/4 cup cheese. Bake an additional 5 min. or until chicken is cooked through (165°F) and cheese is melted.

Serve with veggie of choice. Enjoy!

Chicken Curry

Serves 4...
Ingredients:
1 package (box) frozen spinach, thawed
2 boneless, skinless chicken breasts
1/2 cup real (not low fat) mayonaise
1 can cream of chicken soup
2-3 tsp. curry powder
1/4 cup breadcrumbs
1 tbsp. butter
1/2 cup Parmesan cheese

Directions:

• Grease bottom of baking dish.
• Defrost one frozen package of spinach and squeeze all moisture thoroughly. Spread evenly on bottom of baking dish.
• Place 4 half breasts on top of the spinach.
  
• For the mixing sauce, in a bowl, combine mayo, cream of chicken soup, and curry powder. Spread on top of chicken breasts.
• Sprinkle breadcrumbs mixed with parmesan cheese and dot tops of breasts with butter.
• Bake at 350 for 45 minutes. Let it sit for 15 minutes before serving.
  

Mar-a-Lago Turkey Burger

Recipe courtesy of Jeff O'Neill
From the show Oprah's Top Picks for Summer
Serves 6

INGREDIENTS

* 1/4 cup scallions, thinly sliced
* 1/2 cup celery, finely chopped
* 3 Granny Smith apples, peeled and diced
* 1/8 cup canola oil
* 4 pounds ground turkey breast
* 2 Tbsp. salt
* 1 Tbsp. black pepper
* 2 tsp. chipotle Tabasco™
* 1 lemon, juice and grated zest
* 1/2 bunch parsley, finely chopped
* 1/4 cup Major Grey's Chutney, pureed


Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

Pasta Salad with Peppers, Cheese, and Pepperoni

Oh my gosh....so good!

Ingredients:
For the Pasta:
Any short cut pasta (I've used tricolor rotini before, it looks really pretty with that too, farfalle, or celletani)
Hot pepperoni
Assorted bell peppers
Provolone cheese (I get it sliced thick at the deli)
(You can also add shrimp, I've done that too)

For the Dressing:
8 heaping spoonfuls of dijon mustard (grey poupon)
2 Tbsp. red wine vinegar
Olive Oil (enough for consistency)
Dry thyme, chopped
Garlic, minced (1 clove is about enough)
Lots of black pepper

Directions:
Throw it all together, and serve cold! Enjoy!

Salsa Mexicana

Ingredients:

• 2 cans diced tomatoes
• 1/2 small roasted onions (I prefer red)
• 1 small roasted garlic clove
• 1/2 bunch of cilantro
• 1 or 2 canned jalepeno or serrano peppers
• 2 spoons of the jalepeno juice
• 2 spoons of EVOO
• salt to taste

Directions:

• Roast onion and garlic over an open (stove) fire by sticking them on a fork and turning them continuously.
• Chop the onions, garlic, and peppers with some juice in the food processor, but not too finely.
• Add the tomatoes, cilantro, salt, and EVOO.
• Chop all of the ingredients very little to make it chunky.
• Enjoy with chips!

Spinach-Cheese Swirls

Thaw: 40 minutes
Prep: 20 minutes
Bake: 15 minutes
Serves: 20

Ingredients:
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1 cup shredded Muenster cheese OR Monterey Jack cheese
1/4 cup grated Parmesan cheese
1 green onion, chopped
1/8 tsp. garlic powder
1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

Directions:
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle.
Heat the oven to 400°F.
Lightly grease 2 baking sheets or line with parchment paper.
Stir the egg and water in a small bowl.
Stir the Muenster cheese, Parmesan cheese, onion and garlic powder in a medium bowl.
Unfold the pastry sheet on a lightly floured surface.
Brush with the egg mixture.
Top with the cheese mixture and spinach.
Starting at the short side closest to you, roll up like a jelly roll.
Cut into 20 (1/2-inch) slices.
Place the slices cut-side down on the baking sheets.
Brush with the egg mixture.
Bake for 15 minutes or until golden.
Serve warm or at room temperature. Enjoy!

Oatmeal Cherry Cookies

I'm not kidding...these are delicious!
Ingredients:
1 cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt (optional)
2 cups quick-cooking or old fashioned oats, uncooked
1 1/2 cups dried tart cherries
1 cup semisweet chocolate chips

Directions:

• Put margarine, brown sugar, and granulated sugar in a large mixing bowl. Beat with an electric mixer on medium speed for 3-4 minutes, or until creamy.
• Add eggs and vanilla; beat well.
• Combine flour, baking powder, and salt (optional); add to egg mixture.
• Stir in oats, cherries, and chocolate chips; mix well.
• Drop by rounded tablespoons onto an ungreased cookie sheet.
  
• Bake in preheated 350-degree oven for 10-12 minutes, or until golden brown.
• Let cool one minute...if you can wait that long! :)
  

Herbed Chicken with Spring Vegetables

1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts OR 3 bone-in, skin-on thighs OR both!
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed
4 ounces morel mushrooms

1. Preheat the oven to 375 degrees F.
2. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
3. Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
4. Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peasand mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
5. Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
   

Stuffed Chicken with Sun-Dried Tomatoes and Artichokes

Ingredients:

4 chicken breasts

Salt and pepper

½ c. finely grated fontina cheese

1 tbsp. basil

½ c. sun dried tomatoes

12 oz. jar marinated artichokes, drained and chopped

EVOO

Directions:

Slice sides of chicken breasts, about two inches long to prepare for stuffing.

Salt and pepper chicken.

Combine basil, cheese, sun dried tomatoes, and artichokes in small bowl.

When mixed well, stuff chicken with mixture.

Preheat oven to 375.

Oil bottom of skillet pan, and brown chicken until almost completely cooked.

Transfer chicken to baking dish and cook chicken for 8-10 minutes, or until completely cooked.

Serve with rice pilaf and a veggie. This is delicious!

Florentine Mac and Cheese

Ingredients:

1 pound corkscrew shaped pasta
Salt
Black pepper
1 cup grated parmesan cheese
2 boxes, 10 ounces, chopped frozen spinach
3 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
1 cup whole milk
1/8 teaspoon grated nutmeg, eyeball it

Directions:

Preheat oven to 450.
Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

In a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the 1 cup grated parmesan cheese and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings. If needed, add a bit more parmesan cheese to the mac and cheese mixture.

California Pizza Kitchen Chicken & BBQ Pizza

*Makes two small pizzas

Ingredients for toppings:

2 bags precooked Tyson chicken strips (cut into ¼ inch cubes)
1 Tbsp. olive oil
2 Tbsp. favorite BBQ sauce (I use a spicy-sweet sauce)

Ingredients for dough:

1 basic pizza dough (cut in half to make two small pizzas)
Cornmeal, semolina, or flour for handling
1/2 c. favorite BBQ sauce (I use a spicy-sweet sauce)
2 tbsp. shredded smoked Gouda cheese
2 c. shredded mozzarella cheese
1/4 c. small red-onion, thinly chopped
2 tbsp. chopped fresh cilantro

Directions:

Before prepping to make pizza, immediately preheat oven to 500. Place a pizza stone or pan in while preheating. Oven should be preheated for a good deal of time before baking.

Remove pre-cooked chicken from bag and coat chicken with two tablespoons BBQ sauce; set aside in the refrigerator.

For dough, use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of the prepared dough within the rim. Sprinkle 1 tbsp of smoked Gouda cheese over the sauce. Cover with 3/4 cup shredded mozzarella.

Distribute half the chicken pieces evenly over the cheese. Place pieces of red onion over the surface. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.

Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly (about 8 to 10 minutes). When the pizza is cooked, carefully remove it from the oven; sprinkle 1 tablespoon cilantro over the hot surface. Slice and serve.

Repeat with the remaining ingredients for a second pizza. (The two pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.)

Broiled Salmon with Herb Mustard Glaze

Ingredients:

2 garlic cloves
3/4 teaspoon finely chopped fresh rosemary leaves
3/4 teaspoon finely chopped fresh thyme leaves
1 tablespoon dry white wine
1 tablespoon extra-virgin olive oil
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Nonstick olive oil cooking spray
6 (6 to 8-ounce) salmon fillets ( I asked to have mine cleaned and skinned at the grocery store)
Salt and freshly ground black pepper
6 lemon wedges

Directions:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and only 1 tablespoon of whole-grain mustard.
  
• Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl.
• Following the food processing, add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper.
  
• Broil for 2 minutes.
  
• Take out, and spoon the mustard sauce over the fillets.
  
• Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.
• So yummy!