Chicken Cordon Bleu Pasta

1 lb. Pasta (I used penne-you could use any fun shaped pasta)
1 cup Chicken Breasts, cooked and cubed
1 cup Ham, cooked and cubed
1 1/2 cups Milk
8 oz. Cream Cheese (softened)
2 Tbsp. Dried Minced Onion
2 cups Swiss Cheese, shredded
Salt
Pepper
Cayenne Pepper
1 cup Panko Crumbs
1/2 cup Butter, melted



Bring a large pot of water to a boil over med-high heat. Salt it and add the pasta; cook until al dente (about 11 minutes-I used whole wheat pasta which takes a bit longer than regular pasta). Drain and return to the pot. Add in the chicken and ham and toss to combine.

Preheat the broiler. In a medium saucepan, combine the milk, cream cheese and minced onion over low-medium heat. Cook, stirring frequently, until it becomes a smooth texture (about 5 minutes). Stir into the pasta mixture. Stir in the Swiss cheese and season with salt and pepper to taste.

Transfer pasta to a baking dish and top with Panko crumbs. Pour melted butter over crumbs and broil until browned (I gave it 4 minutes)

Crock Pot Chicken Taco Chili

Ingredients:

• 1 onion chopped
• 1 16-oz can back beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
•  (3-4) boneless skinless chicken breasts

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points

Corned Beef and Cabbage (Crock Pot)

Ingredients

• 4 large carrots, peeled and cut into matchstick pieces
• 10 baby red potatoes, quartered
• 1 onion, peeled and stuck with 3 whole cloves
• 1 (4 pound) corned beef brisket
•  8 large garlic cloves peeled      
• 1 T whole peppercorn  
• 1/4 tsp paprika
• 1/4 tsp allspice        
• 4 bay leaves
• 1 head cabbage, coarsely chopped

Directions

1. Place the carrots, potatoes, and onion into the bottom of a slow cooker, and place the brisket on top of the vegetables, cover all with water.  Sprinkle on the spices, cover, and set the cooker on High.
2. Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.               

Key Lime Cheese Cake Cupcakes

Ingredients

• CUPCAKES:
• 1 box Betty Crocker lemon cake mix
• 1 box (4-serving size) lime-flavored gelatin
• 3/4 cup water
• 1/3 cup Key lime juice
• 1/3 cup vegetable oil
• 3 eggs
• 2 or 3 drops green food color, if desired

• STUFFING:
• 1 (6" round) store-bought baked cheesecake
• FROSTING:
• 1 (16 oz.) tub Betty Crocker Cream Cheese ready-to-spread frosting
• 1 (6 oz.) carton Yoplait Key Lime yogurt
• 1 teaspoon Key lime juice
• 1/4 cup powdered sugar
• Key lime slices or grated lime peel for garnish, if desired

Directions

1. Heat oven to 350°F. With a 1-1/4" cookie scoop or spoon, scoop cheesecake into 24 balls. Set aside.
2. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix and gelatin with electric mixer on low speed 30 seconds. Add remaining cupcake ingredients (NOT cheesecake). Beat with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl as necessary.
3. Divide batter in half. Divide the first half of the batter evenly between the 24 cups. Add one cheesecake ball to the center of each of the cups. With the remaining half of the batter, cover the cheesecake balls, dividing the batter evenly between the 24 cups.
4. Bake 15 to 20 minutes --just until top of cupcake springs back to the touch. Remove cupcakes from pan and cool completely on a rack.
5. In small bowl, mix the frosting, yogurt, Key lime juice and powdered sugar until a thin consistency. Tip cupcakes upside down and dip tops into the icing mixture. (There will be leftover frosting.) Garnish with sprinkles, Key lime slices or grated lime peel. Serve immediately.

Jamba Juice Recipes

Hints: 1 scoop – about half a cup to a cup
Enlightened Base – found at a health food store or substitute it with juice

ALOHA PINEAPPLE
10 oz. pineapple juice
1 scoop plain yogurt
2 scoops strawberries
1 scoop bananas
2 scoops pineapple sherbet
1 scoop ice

BANANA BERRY
12 oz. apple juice
2 scoops bananas
1 scoop blueberries
1 scoop frozen yogurt
1 scoop raspberry sherbet
1 scoop ice

BERRY FULLFILLING
4 oz. raspberry juice
8 oz. enlightened base
2 scoops strawberries
1 scoop raspberries
1 scoop blueberries
1 scoop ice

BERRY LIME SUBLIME
12 oz. raspberry juice
2 scoops strawberries
1 scoop raspberries
2 scoops lime sherbet
1 scoop ice

BRIGHT EYED AND BLUEBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop blueberries

CARIBBEAN PASSION
12 oz. Mango-passion juice
2 scoops strawberries
1 scoop peaches
2 scoops orange sherbet
1 scoop ice

CITRUS SQUEEZE
6 oz. pineapple juice
6 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

COLD BUSTER
12 oz orange juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

KIWI BERRY BURNER
12 oz. Kiwi juice
2 scoops strawberries
1 scoop raspberries
2 scoops raspberry sherbet
1 scoop ice

MANGO-A-GO-GO
12 oz. Mango-passion juice
3 scoops mangos
2 scoops pineapple sherbet
1 scoop ice

MANGO MANTRA
4 oz. orange juice
8 oz. enlightened base
2 scoops mangos
2 scoops peaches
1 scoop ice

MIGHTLY CHERRY CHARGER
4 oz. raspberry juice
6 oz. soymilk
2 scoops cherries
1 scoop strawberries
2 scoops frozen yogurt
1 scoop ice

ORANCE-A-PEEL
12 oz. orange juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

ORANGE BERRY BLITZ
12 oz. orange juice
2 scoops strawberries
1 scoop blueberries
2 scoops pineapple sherbet
1 scoop ice

ORANGE CHERRY CHEER
6 oz. orange juice
6 oz. soymilk
3 scoops cherries
1 scoop frozen yogurt
1 scoop orange sherbet
1 scoop ice

ORANGE DREAM MACHINE
6 oz. orange juice
6 oz. soymilk
2 scoops frozen yogurt
2 scoops orange sherbet
2 scoops ice

PEACH PLEASURE
12 oz. peach juice
2 scoops peaches
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

PINA COLADA
12 oz. pineapple juice
1 Tbls coconut
1 scoop bananas
2 scoop frozen yogurt
2 scoops pineapple sherbet
1 scoop ice

PUMPKIN SMASH
8 oz soymilk
1 scoop pumpkin mix (from can)
4 scoops frozen yogurt
2 scoops ice

RAZANATAZ
12 oz raspberry juice
2 scoops strawberries
1 scoop bananas
2 scoops orange sherbet
1 scoop ice

STRAWBERRIES WILD
12 oz. apple juice
2 scoops strawberries
1 scoop bananas
2 scoops frozen yogurt
1 scoop ice

STRAWBERRY NIRVANA
4 oz. apple juice
8 oz. enlightened base
4 scoops strawberries
1 scoop bananas
1 scoop ice

STRAWBERRY SURF RIDER
12 oz. lemonade
2 scoops strawberries
1 scoop peaches
2 scoops lime sherbet
1 scoop ice

SUNRISE STRAWBERRY
12 oz. soymilk
2 scoops yogurt
2 scoops strawberries
1 scoop bananas

GUMMIE BEAR
12 oz. peach juice
1 scoop peaches
1 scoop of each: orange, lime, pineapple, and
raspberry sherbet and frozen yogurt
1 scoop ice

TANGO TROPIC
12 oz. peach juice
2 scoops strawberries
1 scoop peaches
1 scoop raspberry sherbet
1 scoop orange sherbet
1 scoop ice

TROPICAL AWAKENING
4 oz. pineapple juice
8 oz. enlightened base
2 scoops strawberries
1 scoop blueberries
1 scoop bananas
1 scoop ice

Mozzarella Sticks

Ingredients:

12 sticks part-skim, reduced sodium mozzarella string cheese (Sargento)

1 large egg, beaten

• 2 tbsp flour
• 5 tbsp Italian seasoned breadcrumbs
• 5 tbsp panko crumbs
• 2 tsp parmesan cheese
• 1 tbsp dried parsley
• olive oil cooking spray (I used my misto)

Directions:

Cut cheese in half to give you 24 pieces. Place cheese in the freezer until cheese is frozen.

In small bowl, whisk the egg. Place the flour on another small dish. In separate bowl, combine bread crumbs, panko, parmesan cheese and dried parsley.

Dip the frozen sticks in flour, shaking off excess, then into the egg, then coat with the crumbs.

Repeat this process with the remaining cheese placing them on a tray with wax paper. Place cheese back into the freezer until ready to bake (this is a must or they will melt before the crumbs get golden).

When ready to bake preheat oven to 400° F. Line a baking sheet with aluminum foil and lightly spray with oil.

Place frozen cheese sticks on baking sheet. Spray the tops of the mozzarella sticks with a little more oil and bake in the bottom third of your oven until crisp, about 4 to 5 minutes. Turn and bake an additional 4 - 5 minutes watching them closely so they don't melt.

Makes 24 pieces

Wingers Sticky Fingers

1 pkg. frozen breaded chicken strips

6 Tbl. Hot Sauce

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

Prepare the chicken strips as directed on the back of the package.

Sauce:
Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy! Serve with ranch dressing for dipping.

Serves 2-3 people.

Candied Popcorn

12 cups popped popcorn

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 (3 oz.) package cherry or other flavored gelatin

Instructions

HEAT oven to 300ºF. Line large shallow roasting pan with heavy foil, extending foil over edges of pan. Butter foil.

REMOVE all unpopped popcorn. Pour popcorn into prepared pan. Keep warm in oven.

COMBINE sweetened condensed milk and dry gelatin in medium saucepan. Heat and stir over low heat until mixture is slightly thickened and bubbly, 4 to 5 minutes.

POUR mixture over popcorn. Stir gently to coat using a long-handled wooden spoon. Bake 20 minutes, stirring every 5 minutes. Carefully turn out onto large piece of lightly buttered foil. Cool. Break into pieces or clusters.

Great Harvest Cinnaburst Bread

1 cup warm water
1 cup warm milk

1/3 cup sugar
2 1/4 teaspoon yeast (1 pack)

1/3 cup oil (I used veggie oil)
1/2 T salt
1 egg
4 1/2 to 5 1/2 cups all purpose flour

1 cup cinnamon chips

• In mixer combine yeast, sugar, and warm water and milk; let bubble for about 5 minutes.
• Add in oil and egg.
• Slowly add 2 cups flour, mix and then add salt.
• Add 1/2 cup flour at a time until it comes away from side of bowl. Add the cinnamon chips when it gets close to the right consistency. The dough will be very sticky but the softer the dough the lighter the bread. So use the least amount of flour you can handle.
• Let rise in mixing bowl for about 30 minutes.
• Form into loaf (or whatever shape you want).
• Let rise and additional 30 minutes.
• Bake at 350 degrees for 30-45 minutes.

Makes 2 loaves

No-Bake Snickers Pie

1 chocolate cookie pie crust or graham cracker pie crust (9-inch)
2 cups fresh whipped cream
1 can sweetened condensed milk
8 ounces cream cheese
1/4 cup dulce de leche, plus 1 tablespoon for drizzling
3 Snickers Bars, roughly chopped.
Beat together the condensed milk, cream cheese and dulce de leche until completely smooth. Fold in the whipped cream until just incorporated. Scatter 1/3 of the Snickers Bars on the bottom of the pie crust. Fold 1/3 of the Snickers pies into the no-bake filling. Spread the filling into the pie crust. Finally, drizzle the top with the remaining dulce de leche and scatter the remaining 1/3 of Snickers pieces on top. Chill the pie for at least 3 hours before slicing and serving.