Southwestern Chicken Pileup

From The Biggest Loser Cookbook



Ingredients:
1 tsp salt-free Mexican or Southwest seasoning
1/4 tsp garlic powder
1 small boneless, skinless chicken breast
1 whole-wheat pita
2 tbsp hummus
2 tbsp black beans, drained
several red onion strip
several red bell pepper strips
2 tbsp chopped tomato
2 tbsp chopped cilantro
2 tbsp shredded cheddar cheese
4 tsp guacamole or sour cream

Directions:
Preheat the oven to 450F. Preheat a grill to high heat.

Sprinkle the seasoning and garlic powder evenly over the chicken. Place the chicken on the grill rack. Reduce the heat to medium. Grill for 3 to 5 minutes per side, or until no longer pink and the juices run clear. Transfer to a cutting board and let stand for 5 minutes. Chop the chicken into bite-sized pieces. Set aside.

Meanwhile, place the pita on the grill rack. Cook for 1 to 2 minutes per side, or until lightly toasted. Place the pita on a nonstick baking sheet. Spread evenly with the hummus. Top evenly in layers with the beans, reserved chicken, onion, red pepper, tomato, cilantro, and cheese.

Bake for 6 to 8 minutes or until the cheese in melted. Let stand for 5 minutes. Cut into wedges. Top each wedge with guacamole or sour cream if desired.

Comments:
Ok, switched this one up a little. Used Montreal chicken seasoning, left out the hummus, red bell pepper and cilantro. Didn't grill anything. Cooked the chicken in the George Foreman. It all seemed to work out. Man, was it a strong onion though. Wow!

Weekly Menu 2/28 through 3/6

Saturday 2/28 - Southwestern Chicken Pile-up (Biggest Loser Cookbook)

Sunday 3/1 - It's an "Adam Makes Dinner" night.

Monday 3/2 - Leftovers

Tuesday 3/3 - Inside-Out Cheeseburgers

Wednesday 3/4 - Pork Soft Tacos

Thursday 3/5 - Thanksiving Wraps (GI Cookbook)

Friday 3/6 - Fish and Fries. From a bag. Yes, really.

Pan Fried Jerk Salmon

From The Biggest Loser Cookbook



Ingredients:
1 tsp jerk seasoning
1 small boneless, skinless salmon fillet

Directions:
Rub the seasoning into the salmon to coat all sides.

Place a small nonstick skillet over medium-high heat until it is hot. Place the salmon in the pan, smooth side down. Cook for 2 minutes per side. Reduce the heat to medium. Cook for 2 to 3 minutes per side, or until the salmon is opaque.

Comments:
Obviously for Adam. I totally used too much jerk seasoning and it was way too hot. Even for him. The man with the tongue of steel. Whoops. Other than that, it was fine.

Cheddar Scallion Drop Biscuits

From Everyday with Rachael Ray



Ingredients:
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons sugar
3/4 teaspoon baking soda
1 teaspoon salt
6 tablespoons (3/4 stick) cold unsalted butter, cut into 1/2-inch cubes
6 ounces cheddar, coarsely grated (1 1/2 cups)
3 scallions, finely chopped
1 cup well-shaken buttermilk

Directions:
Preheat oven to 450 degrees F.

Whisk together flour, baking powder, sugar, baking soda, and salt in a bowl, then blend in butter with your fingertips until mixture resembles coarse meal. Stir in Cheddar and scallions. Add buttermilk and stir until just combined.

Drop dough in 12 equal mounds about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until golden, 18 to 20 minutes.

Comments:
I don't really do biscuits. But these didn't require and cutting in of the butter so I think I did ok. I didn't have the scallions so I left them out, but I really think they would have added another level of flavor. I'll use them next time.

Tilapia Baked in Couscous

From Everyday with Rachael Ray



Ingredients:
One 10-ounce box couscous
1/2 cup slivered almonds
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley

Directions:
1. Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.

2. Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

Comments:
This was totally easy and although I left out the tomatoes (we don't like them), it still tasted good. Adam didn't like the lemon flavor - it was too strong for him - but I was ok with it. I took the couscous and combined it with leftover beans from the tostadas and chicken from the crepes. Yummy dinner. And used leftovers. Rockin'.

Turkey and Black Bean Tostadas

From Everyday with Rachael Ray



Ingredients:
3½ ounces roast turkey, from the deli counter, finely diced (3/4 cup)
1/4 cup cooked black beans, drained and rinsed
3 tablespoons fresh corn kernels or thawed frozen corn
1 small ripe tomato, finely diced
Juice of 1 lime (about 1 tablespoon)
1 tablespoon chipotle sauce or hot sauce, to taste
1/4 cup shredded extra-sharp cheddar cheese
1/4 cup plain reduced-fat sour cream
2 flat corn tostada shells, such as Bearitos brand
1/2 cup shredded lettuce
1 tablespoon snipped chives (optional) in a bowl

Directions:
Combine the turkey, black beans, corn, tomato, lime juice, chipotle sauce and cheese. Pack the turkey mixture, sour cream, tostadas, lettuce and chives separately until ready to use. To serve, spread some sour cream on each tostada. Top each tostada with some of the turkey mixture, lettuce and chives.

Comments:
Instead of tostadas I used these taco shells that come flat with forms that you bake in the oven. They worked wonderfully. This was it was much easier to eat all the filling without it falling all over the place. I'm a notoriously messy eater.

Beer Batter Crepes

From Everyday with Rachael Ray



Ingredients:
6 large eggs
2 cups milk
2 cups lager beer (16 ounces), such as Stella Artois
4 tablespoons unsalted butter, melted, plus 1/2 teaspoon for the pan
3 1/2 cups flour
2 pinches salt

Directions:
1. In a large bowl, whisk the eggs until combined. Whisk in the milk, beer and melted butter. Scatter the flour and salt over the mixture and whisk until smotth, about 2 minutes (the batter should be the consistency of heavy cream). Cover the bowl and let the batter rest for 1 hour at room temperature or refrigerate overnight.

2. In a small nonstick skillet, melt the remaining 1/2 teaspoon butter. Using a ladle, stir the batter and pour a scant 1/3 cup into the pan, rotating and tilting the pan to form a thin crêpe. Cook the crêpe until golden on the bottom, 1 to 2 minutes. Using a spatula, flip the crêpe and cook for 30 to 60 seconds more. Repeat with the remaining batter, cooking each crêpe after the first few for about 30 seconds on each side. Cover the crêpes with a towel to keep warm.

Comments:
We filled these with shredded chicken and cheese. It worked well. I halved the recipe so I didn't end up with too many leftovers.

Weekly Menu 2/21 through 2/27

Saturday 2/21 - Chicken, Plum, and Red Onion Kebabs (got bumped from last week...)

Sunday 2/22 - It's an "Adam Makes Dinner" night.

Monday 2/23 - Leftovers

Tuesday 2/24 - Turkey and Black Bean Tostadas

Wednesday 2/25 - Pan Fried Jerk Salmon (Biggest Loser Cookbook)

Thursday 2/26 - Beer-Batter Crepes

Friday 2/27 - Tilapia Baked in Couscous

Aah, so begins the Lent season. Seeing as how I don't really like fish too much (and how I'm not Catholic but Adam is), Fridays will be meatless, but don't assume I'm actually eating it if it's fish. :)

Chicken, Plum and Red Onion Kebabs

From Everyday with Rachael Ray



Ingredients:
1/2 cup vegetable oil
1/3 cup apricot jam
2 tablespoons rice wine vinegar
1 1/2 tablespoons soy sauce
1 1/2 pounds skinless, boneless chicken thighs, quartered
8 plums (about 2 pounds), quartered lengthwise
1 red onion, quartered lengthwise and halved crosswise
1 tablespoon extra-virgin olive oil
One 10-ounce box plain instant couscous
1/3 cup sliced almonds, toasted

Directions:
1. In a medium bowl, whisk together the vegetable oil, jam, vinegar and soy sauce. Add the chicken and toss to coat; refrigerate for at least 30 minutes or up to 4 hours.

2. Transfer the marinated chicken to a bowl. Pour the marinade into a small saucepan, boil for 2 minutes, then let cool.

3. Preheat a grill or grill pan to medium. Thread the chicken, plums and onion onto 8 skewers. Grill the kebabs, turning occasionally and basting frequently with the marinade during the first 6 minutes, until the chicken is cooked through, 12 to 15 minutes.

4. Meanwhile, in a medium saucepan, bring 2 cups water to a boil. Stir in the olive oil and then the couscous, cover, remove from the heat and let stand for 5 minutes. Fluff the couscous with a fork, add the almonds and toss. Serve the couscous alongside the kebabs.

Comments:
This was very good. I even followed the recipe (well, except for using breasts rather than thighs.) Adam manned the grill so that was good too. The chicken was fabulous and next time I might just make that and forget the kebabs. I always stab myself...

Scrambled Egg Burritos

From Everyday with Rachael Ray



Ingredients:
6 slices bacon, halved crosswise
1/4 cup sour cream
1 1/2 tablespoons chopped chipotle chiles in adobo sauce
Salt and pepper
1/4 cup fresh cilantro leaves
4 large eggs
Four 8-inch flour tortillas
1/2 cup shredded cheddar cheese

Directions:
1. In a medium skillet, cook the bacon over medium-high heat until crisp, about 7 minutes. Transfer to paper towels to drain; reserve the fat in a measuring cup.

2. In a small bowl, stir together the sour cream and 1 tablespoon chipotles.

3. Wipe out the skillet with a paper towel, then heat 2 tablespoons reserved bacon fat over medium heat. Beat the eggs, season with salt and pepper and add to the skillet. Scramble until the eggs are just set, about 3 minutes. Transfer to a plate.

4. Place a tortilla on a work surface and sprinkle 2 tablespoons cheese across the center. Top with one-quarter of the scrambled eggs, a dollop of the sour-cream mixture and 3 bacon pieces, pressing gently to flatten. Roll up burrito-style. Repeat with the remaining tortillas, cheese, eggs, sour-cream mixture and bacon pieces.

5. Halve each burrito crosswise and serve.

Comments:
I've omitted the Tex-Mex salad part of this recipe but you can find in on the RR website. These were quite good. Kind of a new spin on the breakfast strudel I make from time to time. Pretty much anything with bacon is a hit.

Smoked Salmon and Mascarpone Stuffed Pita Pockets

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
2 whole wheat pita pockets
2 thin slices of red onion
2 thin slices of lemon, seeded
1/8 pound smoked salmon
1/8 pound mascarpone cheese, sliced
1 tsp green peppercorns, packed in brine
Black pepper to taste

Directions:
1. Preheat the oven to 350F. Using half of each ingredient, stuff the pockets with onion, lemon, salmon, cheese, and peppercorns.

2. Bake for 15 to 20 minutes until the pita is golden and the filling is hot.

Comments:
Yeah. So. I obviously didn't follow this recipe too well. I mean, look at the picture! I had whole wheat pita pockets. But when I went to use them they had started to grow green stuff. So I subbed a sub. Other than that I think I did ok following the recipe. I made it kind of like the ham and cheese sandwiches we like. This was for Adam (of course) and he appeared to like it.

Strawberries 'n' Cream Cake

From Everyday with Rachael Ray



Ingredients:
2 sticks (8 ounces) unsalted butter, at room temperature
2 cups plus 6 tablespoons sugar
4 large eggs, at room temperature
1 tablespoon baking powder
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon salt
2 cups low-fat buttermilk
3 cups flour
2 pints strawberries, hulled
1 1/2 teaspoons cornstarch
1 teaspoon fresh lemon juice
8 ounces mascarpone cheese
1 pint heavy cream

Directions:
1. Preheat the oven to 350°. Grease a large rimmed baking sheet and line with parchment that extends an inch above the rim on all sides. Grease the parchment and set aside.

2. Using an electric mixer, beat the butter and 2 cups sugar at high speed, scraping down the sides occasionally, until fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition. Mix in the baking powder, vanilla, baking soda and salt at medium speed. Add half each of the buttermilk and flour and mix at low speed just until smooth. Repeat with the remaining buttermilk and flour.

3. Pour the batter into the prepared pan and spread evenly. Bake until a toothpick inserted comes out clean, 25 to 30 minutes. Transfer to a large rack to cool, then invert and discard the parchment.

4. Chop half the berries and place in a small saucepan with 2 tablespoons sugar, the cornstarch and lemon juice, simmering over low heat. Cook, stirring often, until thickened, about 5 minutes. Let cool.

5. Using an electric mixer, whisk the mascarpone with the remaining 1/4 cup sugar on low speed, then add the cream until combined. Increase the speed to medium-high and whisk until stiff peaks form, 3 to 4 minutes.

6. Using a serrated knife, cut the cake crosswise into thirds. Set 1 layer on a serving platter and spread half the strawberry puree on top, followed by 1 1/2 cups frosting. set the second layer on top of the frosting and press lightly into place. Spread the remaining puree on top, then another 1 1/2 cups frosting. Place the third layer on top and press lightly. Coat with the remaining frosting. Slice the remaining berries and scatter on top.

Comments:
This cake was one I could do alright with. It's not supposed to look all pretty, so I can handle that. The execution was fairly simple. I think I might have over-beaten the frosting, but that happens. It still tasted just fine.

BLT Stuffed Tomatoes

From Everyday with Rachael Ray



Ingredients:
2 pints cherry tomatoes (about 32)
6 slices bacon
1/2 cup mayonnaise
1 chipotle chile in adobo sauce, finely chopped
1 cup finely chopped romaine lettuce leaves from the heart
Salt

Directions:
1. Cut off the stem ends of the tomatoes and discard. Using a paring knife, remove the seeds and discard; place the tomatoes cut side down on paper towels to drain.

2. Meanwhile, in a heavy skillet, over medium heat, cook the bacon until crisp. Drain on a paper-towel-lined plate, then finely chop.

3. Stir together the mayonnaise and chipotle and spoon into a resealable bag. Cut off the tip of one corner.

4. Place the tomatoes cut side up on a platter and press some romaine inside each tomato; sprinkle with salt. Pipe some chipotle mayo over the romaine and top with bacon.

Comments:
I left out the chile since I'm a big baby. I also only made 10 since there are only two of us here to eat them. These were great. Relatively easy to make, one easy bite to eat. A great flavor combo, and something I might consider adding to our party food list.

Weekly Menu 2/14 through 2/20

Saturday 2/14 - Valentine's Day Meal. We went out on Thursday, so this is our meal at home. I originally planned steak, but since that's what Adam got when we went out... I'm not sure what the main course will be yet. I'm making some sides and dessert.

Sunday 2/15 - It's an "Adam Makes Dinner" night.

Monday 2/16 - Leftovers

Tuesday 2/17 - Adam's on his own - my monthly meeting night

Wednesday 2/18 - Chicken, Plum, and Red Onion Kebabs

Thursday 2/19 - Out - we've got tickets for Wicked!

Friday 2/20 - Scrambled Egg Burritos

Scrod Filets with Crispy Potatoes

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
1 large Idaho or Yukon Gold potato, peeled and thinly sliced
1/2 Bermuda or Vidalia onion, thinly sliced
2 ounces olive oil
salt & pepper
1/2 tsp paprika
1 tsp dried thyme
8 ounce scrod filet
Juice of 1/2 lemon
1 tsp butter
Nonstick cooking spray

Directions:
1. Preheat the oven to 375F. Combine the olive oil, salt, pepper, paprika, and thyme. Toss the potato and onion in the mixture.

2. Prepare an 8" pie pan with nonstick spray. Spread the potatoes and onions in the plate and bake for 35 to 40 minutes, or until the top layer is crisply brown and the inside layer is soft.

3. Place the fish on top, sprinkle with lemon juice, and dot with butter. Bake another 10 minutes, or until the fish flakes.

Comments:
I doubled this recipe so I had to adjust a little in both cooking vessel and time. I also used cod since I couldn't find scrod (which, the book tells me, is a young codfish, similar to haddock.) Overall, not a bad dish. I didn't eat the fish, but the potato and onion dish was good.

Barbecue Beef Cups

From Everyday with Rachael Ray - November 2007 (also seen here.)



Ingredients:
3/4 pound group beef
1/2 cup barbecue sauce
1 tbsp brown sugar
16.3-ounce tube refrigerated biscuits
3/4 cup shredded cheddar cheese

Directions:
Preheat oven to 400F. In a skillet, brown the beef over medium heart. Drain off excess fat. Remove from the heat and stir in the barbecue sauce and brown sugar. Grease a 6-cup jumbo muffin pan and place a piece of biscuit dough in each cup, stretching the dough up the sides. Divide the beef mixture among the biscuit cups, sprinkle each with cheese and bake until golden, 10 to 12 minutes.

Comments:
I've made this quite a few times since the original post back in October of '07. I even made mini version for our Christmas party that year. They didn't turn out so hot - not enough room for the filling. They ended up looking kind of sad, but still tasted good. Anywho, obviously a good recipe if we keep coming back to it.

Turkey Club Salad

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
1 pound deli turkey breast
4 strips bacon
1 box cherry tomatoes, halved
1 head Boston lettuce, shredded
1 ripe avocado, peeled and diced
1/2 cup mayo
1/2 cup French dressing
2 cups lettuce, shredded

Directions:
Thickly slice turkey breast. Fry bacon until crisp and crumble into a large serving bowl. Mix all ingredients except the lettuce in the bowl. Serve over lettuce.

Comments:
Kind of didn't follow the recipe too well. I used it more as an idea. I omitted the Boston lettuce and avocado, used just French dressing. I mixed Romaine and the dressing and then put the turkey, tomatoes, and bacon on the top. I think it turned out well. Adam liked it too.

Weekly Menu 2/7 through 2/13

Saturday 2/7 We're going to lunch with my Dad and Cheryl - an early birthday celebration - The Lake Street Cafe in Elkhart Lake. We've never been there, but apparently it's one of my dad and Cheryl's favorite places. Dinner will probably be leftovers.
Sunday 2/8 It's an "Adam Makes Dinner" night. Not sure what he's got planned.
Monday 2/9 Leftovers (yes, even though it's my birthday)
Tuesday 2/10 BBQ Beef Cups
Wednesday 2/11 Turkey Club Salad (Everything GI Cookbook)
Thursday 2/12 Out for an early Valentine's Day dinner to avoid crowds. Not sure where we'll go yet.
Friday 2/13 Scrod Fillets with Crispy Potatoes(Everything GI Cookbook

Bacon Cheeseburger Buns

From Taste of Home



Ingredients:
DOUGH:
2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water (110° to 115°)
2/3 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups all-purpose flour
FILLING:
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
Ketchup or barbecue sauce, optional

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. In a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat.

Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal.

Place 2 in. apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup if desired. Yield: 2 dozen.

Comments:
Very similar to this recipe, just with the addition of bacon. I ignored that whole bread-making part again and just pulled some bread dough from the freezer. Rhodes, I love you man! Anywho, skipping that process makes this a much easier recipe. Some assembly, some baking, and voila - dinner. I also made them bigger than they were probably supposed to be so they took a little longer in the oven. I used real cheese instead of Velveeta (that crap is GROSS). But other than all those things, I followed the recipe. Bwahahaha. Adam's first comment was, "aww, they're so cute." Yeah. I know. He's weird.

Chicken Scallops Stuffed with Spinach and Cheese

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
2 1/4-lb boneless, skinless chicken breasts, pounded thin
2 tbsp flour
salt & pepper to taste
1/4 cup spinach souffle
1/4 cup ricotta cheese
1/8 tsp nutmeg
1/4 cup olive oil
Lemon juice
1/2 cup chicken broth

Directions:
Sprinkle the pounded chicken with flour, salt and pepper on both sides. Mix the spinach, cheese, nutmeg, salt & pepper. Spread the filling on the chicken breasts. Roll them and secure with a toothpick. Saute the chicken in olive oil until lightly browned. Add the lemon and chicken broth. Cover and simmer for 15-20 minutes.

Comments:
Spinach souffle? What the heck is that? I admit, I didn't even look for it. I had baby spinach in the fridge from the taco salad anyway and I also had some leftover spinach-artichoke dip. I figured between the two of those items I could fake it. I made Adam's with the spinach and ricotta cheese. Mine was filled with the spinach-artichoke dip. They both turned out well and Adam's main comment was the ricotta seemed to melt right out of the chicken. That might have been my shoddy rolling job though. Picture is of mine - stuffed with the dip.

Taco Salad

From The Everything Glycemic Index Cookbook by Nancy Maar



Ingredients:
16 taco chips
1 cup grated Cheddar or Monterey Jack cheese
1 bag baby spinach, shredded
2 sweet red roasted peppers, chopped
1 sweet onion, chopped
1 cup salsa
1/2 cup sour cream

Directions:
Arrange taco chips on serving plates. Sprinke with cheese and place under broiler until cheese melts. Top taco chips with spinach, peppers, and onion. Serve with salsa and sour cream on the side.

Comments:
Remember what I said about Adam liking his nachos with all the crap up on top of it? Well this is that preference at work again. I left off the red peppers and subbed a green onion. Overall it was ridiculously simple and he ate it. I can't ask for more than that.

Super Bowl Snacks

Kielbasa Puffs (Delish.com)



Ingredients:
1 package (16 ounces) light kielbasa or turkey kielbasa
1 tube refrigerated crescent rolls
2 tablespoons spicy brown mustard

Directions:
1. Preheat oven to 375° F. Pat kielbasa dry with paper towels. Cut kielbasa crosswise into 3/4-inch-thick rounds; cut each round crosswise in half.

2. Unroll half of dough (4 triangles) from tube of crescent rolls but do not separate triangles; place on work surface.

3. Pinch 2 triangles together along perforations to make 6" by 3 1/2" rectangle. Repeat to make another rectangle; cut rectangles apart. Spread rectangles with half of mustard. Cut each rectangle crosswise in half, then cut each half crosswise into six 1/2-inch-wide strips to make 24 strips in all.

4. Loosely wrap mustard side of a dough strip around piece of kielbasa; pinch to seal. Place wrapped kielbasa on ungreased large cookie sheet. Repeat, placing pieces about 1 inch apart on cookie sheet.

5. Bake 13 to 15 minutes or until puffs are browned. Meanwhile, repeat with remaining half of crescent dough, mustard, and kielbasa.

6. When puffs are done, with spatula, transfer to warm platter. Serve warm.


Killer Quesadillas (Delish.com)



Ingredients:
1 teaspoon butter
1 flour tortilla
2 ounces cheddar, mozzarella, or Monterey jack cheese (or a combination), grated
sliced tomato (optional)
Browned meat or tofu (optional)
Chopped scallions (optional)
Diced avocado (optional)
Sprouts (optional)
Diced bell pepper (optional)

Directions:
1. Melt the butter in the skillet on medium heat.

2. Put the tortilla in the pan. Next, put the cheese and, if you like, a filling or two on half of the tortilla. Use the spatula to fold the other side of the tortilla over the fillings.

3. Cook for 2 to 3 minutes. Flip the quesadilla over, and cook 2 to 3 minutes more. Let the cheese cool for a minute before you take a bite. Put a little guacamole on top for extra flavor.


Boneless Buffalo Wings (Delish.com)



Ingredients:
3 tablespoons nonfat buttermilk
3 tablespoons hot pepper sauce
3 tablespoons distilled white vinegar, divided
2 pounds chicken tenders
6 tablespoons whole-wheat flour
6 tablespoons cornmeal
1/2 teaspoons cayenne pepper
2 tablespoons canola oil, divided
2 cups peeled carrot sticks
2 cups celery sticks

Directions:
1. Whisk buttermilk, 2 tablespoons hot pepper sauce and 2 tablespoons vinegar in a large bowl until combined. Add chicken; toss to coat. Transfer to the refrigerator and let marinate for at least 10 minutes or up to 1 hour, stirring occasionally.

2. Meanwhile, whisk flour and cornmeal in a shallow dish. Whisk the remaining 1 tablespoon hot sauce and 1 tablespoon vinegar in a small bowl.

3. Remove the chicken from the marinade and roll in the flour mixture until evenly coated. (Discard remaining marinade and flour mixture.) Sprinkle both sides of the chicken with cayenne.

4. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the chicken, placing each in a little oil. Cook until golden brown and cooked through, 3 to 4 minutes per side. Transfer to a serving platter. Repeat with the remaining 1 tablespoon oil and chicken, reducing the heat if necessary. Transfer to the platter. Drizzle the chicken with the reserved hot sauce mixture. Serve with carrots, celery and Spicy Blue Cheese Dip.


BBQ Cocktail Weenies



Ingredients:
2 packages (1 lb each) Little Weenies
1 bottle BBQ sauce (whatever variety you like - I used Sweet Baby Ray’s Honey BBQ)

Directions:
Put the weenies in the crockpot. Pour the BBQ sauce on top, stir to combine. Cover and cook on low for 4-6 hours.


Chewy Peanut Butter Cookies (seen previously here.) (Allrecipes.com)



Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Directions:
Preheat oven to 375 degrees F.

In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.

Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Comments:
The first three were recipes Adam found and sent to me. They were each pretty easy. I messed up the first batch of quesadillas by forgetting to put cheese on the bottom so the top (when I flipped it) didn't stick. But I remedied that the second time so it was all good. The other two came off without a hitch. The crockpot did all the work on the weenies and I made the cookies in the morning after we decided to finally toss all the leftover cookies from our Christmas party. I left out the chocolate chips and still managed to break my cookie scoop. *sigh*

Taste-wise, I'm not going to be of much help. I ate one wedge of quesadilla, a tiny piece of the chicken, but mostly stuck to the spinach-artichoke dip (you can see it in the corner of the chicken picture.) Everyone said everything was good though, so you're probably safe to try them out. :)