Apple Stacks

OK, so these were very tasty...but I would save the effort and just slice up the apples and serve with the dip on the side. Unless you want the cool presentation. I will be serving again soon, but will just do it the easy way.
The kids LOVED these! We liked them a lot too! :-)

I got this recipe from Paula Deen's Quick and Easy Meals, but changed it a bit to our liking...this is how I made it.

Apple Stacks

Ingredients:
2 red delicious apples, cored and cut crosswise into 1/2-inch-thick slices
2 granny smith apples, cored and cut crosswise into 1/2-inch-thick slices
1 can lemon-lime soda
1/2 cup creamy peanut butter
1/2 cup crunch peanut butter
1/2 cup honey (I omitted this - if you've ever seen our kids after eating honey you'd know why! - SUGAR SHOCK!)
3 Tbsp semi-sweet mini chocolate chips
1/2 cup rice crispy cereal

Directions:
1. In a large bowl, combine apple slices and soda to prevent browning; set aside.
2. In a medium bowl, combine peanut butters and chocolate chips. Cook in microwave for approximately 30-45 seconds, or until chocolate is melted and you can mix it smooth. Add cereal and stir to combine.
3. Drain apple slices. Spread about 2 Tbsp peanut butter mixture onto bottom slice of granny smith apple. Top with red apple slice. Repeat layers with alternating apples and peanut butter mixture until a stacked "apple" is formed. Repeat procedure to make remaining apple stacks. Place a cinnamon stick in center for garnish, if desired.

Nacho Cheese Soup

I got this recipe from Paula Deen's Quick and Easy Meals magazine...and it's definitely a keeper! I've made it twice in about 4 days for a quick and satisfying lunch! I changed it a tiny bit, and so I'll put my version here :-)

Nacho Cheese Soup

Ingredients:
2 flour tortillas, cut into strips
2 jalapeno-cheddar tortillas, cut into strips
2 (10.75 oz) cans cheddar cheese soup
14 oz can chicken broth
18 oz petite diced tomatoes
4 oz green chilies
1/2 jalapeno pepper, seeded (remove membrane!), minced
8 oz Monterey Jack cheese, shredded
1/2 tsp black pepper
1 tsp ground cumin
1/2 tsp salt
1 tsp sour cream

Directions:
1. Preheat oven to 350 degrees.
2. Place tortilla strips on a baking sheet. Bake for 15 minutes, or until crispy.
3. Combine soup, broth, tomatoes, chilies, jalapeno, cheese, pepper, cumin, and salt in pan over medium heat, whisking often, until cheese is melted and soup is hot. Top with tortilla strips. Top with sour cream, if desired.

Cherry Pie Delight

These little mini cherry "pies" are very tasty! Little sweet, little tart...and you get to have some pie crust, but not so much that it loads on the calories (although when you later sit and eat all the extra pie crust cookies...I think that doesn't really save too many calories afterall!) LOL! But they are totally AWESOME by themselves!!!

Even with making the pie crust from scratch, they are super easy and quick to assemble!

I got this recipe from the Feb/March 2010 Healthy Cooking Magazine...

Ingredients:
1 homemade pie crust or refrigerated pie crust
1 egg white (I used milk instead b/c of allergies)
1 Tbsp water
2 tsp coarse sugar
1/2 cup sugar
1/4 cup cornstarch
1 cup cherry juice blend
2 cans (14 oz, each) pitted tart cherries in water, drained
1 cup vanilla ice cream, optional

Directions:
1. Roll out pastry onto a lightly floured surface. Cut into 1/2-inch wide strips; make a lattice crust. Beat egg white and water; brush over top (again, I used milk instead of the water and egg). Sprinkle with coarse sugar. Using a 2-inch round cookie cutter, cut out eight circles. Place 2 inches apart on un-greased baking sheets. Bake at 450 degrees for about 10 minutes or until lightly browned. Remove to a wire rack.
2. Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cherries.
3. Spoon about 1/3 cup warm cherry mixture into each of eight dessert dishes. Top with 2 Tbsp ice cream (if desired) and garnish with a cookie.

Ham 'n Cheese Omelet Bake

This was pretty good. Not my most favorite breakfast, but still quite good. We all (but Julie and Derek of course - allergies) liked it and I'll make it again for sure!

Got it from the Pillsbury Bake-off Prize-Winning Recipes book...

Ham 'n Cheese Omelet Bake

Ingredients:
10 oz frozen broccoli and cheese flavored sauce
1 can Pillsbury Grands Flaky Layers refrigerated original biscuits (5 biscuits)
10 eggs
1 1/2 cups milk
1 tsp ground mustard
salt & pepper to taste
2 cups diced ham
1/3 cup chopped onion
1 cup shredded cheddar cheese
1 cup shredded swiss (I used Monterey Jack instead)
4.5 oz jar sliced mushrooms, drained (if desired - I didn't use)

Directions:
1. Heat oven to 350 degrees. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on high 3 to 4 minutes. Set aside to cool slightly.
2. Meanwhile, spray bottom of 9x13 baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces, arrange evenly in baking dish.
3. In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.
3. Bake 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving.

Cheddar Chicken and Potatoes

I got this from the Fall 2009 Food & Family Magazine. It was amazingly quick and simple - only 4 ingredients to put together! AND, very tasty too!

Cheddar Chicken and Potatoes

Ingredients:
4 slices bacon (I used pre-cooked bacon bits)
4 small boneless skinless chicken breasts (I cut into 1-inch cubes to shorten cooking time)
1 bag frozen hash brown potatoes with peppers and onions, thawed
4 oz cheddar cheese, shredded

Directions:
1. Cook bacon in large nonstick skillet on medium heat for 5 minutes or until crisp. Remove bacon from skillet to paper towel; discard drippings in skillet.
2. Add chicken to skillet; cook 5 minutes on each side or until done. Remove chicken from skillet; cover to keep warm. Crumble bacon. Add to skillet with potatoes; cook and stir 5 minutes or until heated through.
3. Place chicken over potatoes; top with cheese. Cover; cook 2 minutes or until cheese is melted.

Chocolate Chip Dip

Or, the Teddy Graham's Chocolate Dunk Bath

Got this from Taste of Home...although I modified (reduced) the sugar...this is how I made it. Another big hit!

Chocolate Chip Dip

Ingredients:
8 oz cream cheese, softened
1/2 cup butter, softened
1/2 cup confectioners' sugar
1 Tbsp brown sugar
1 tsp vanilla
4 oz mini semisweet chocolate chips
Graham cracker sticks or Teddy Grahams

Directions:
1. In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks.

Pork Roast with Twist of Orange

OH...my...WORD! This was outstanding! I actually wasn't sure about it once I had it all mixed together and in the crock pot. It wasn't smelling at all like I had imagined and I was worried that it wouldn't be good. I was so wrong! It was absolutely awesome! VERY flavorful! Not spicy (even though it has a whole jalapeno pepper in it)! You can taste the flavor of the pepper, but not the heat...in fact, my kids who all hate spicy all LOVED it! Belle gave it a 10!

I got this from the Nov/Dec 2008 Simple and Delicious cookbook...

Pork Roast with Twist of Orange

Ingredients:
4 bacon strips, diced (I used pre-cooked bacon bits)
1 package boneless pork tenderloin (it called for a boneless pork shoulder but they didn't look very good at the store)
1 large onion, thinly sliced
1 1/2 tsp minced garlic
1 jalapeno pepper, seeded (remove membrane!), and finely chopped - wear gloves!!!
4 1/2 tsp chili powder
1 tsp salt
1 tsp pepper
1 cup chicken broth, divided
2/3 cup orange juice
1/4 cup flour
hot mashed potatoes, optional

Directions:
1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Cut roast in half. Brown meat in drippings (or in 2 Tbsp olive oil if using pre-cooked bacon) on all sides. Transfer to 5-quart slow cooker, reserving 1 Tbsp drippings.
2. Brown onion and garlic in drippings. Add the jalapeno, chili powder, salt, and pepper. Gradually stir in 1/2 cup chicken broth, orange juice, and bacon; pour over roast. Cover and cook on low for 4 1/2 to 5 hours or until a meat thermometer reads 160 degrees.
3. Remove pork and onion; keep warm. Pour cooking juices into a small saucepan and skim fat. Combine flour and remaining broth until smooth; stir into cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork and mashed potatoes, if desired.