Below, in alphabetical order, are the recipes brought to the “Family Favorites” swap.

Bec & Bon’s Tomato Basil Soup

submitted by becky r  •  prep time | 10 min  •  total time | 40 min  •  makes | 6-8  • difficulty | easy

Ingredients:

8 Cups crushed tomatoes
1-2 Cups tomato juice
1 Cup vegetable stock
1 Cup heavy cream
1 Stick of butter
12-14 fresh sweet basil leaves (pureed)
1-2 T Mrs Dash tomato, basil & garlic seasoning (Or italian seasoning if can’t find)
Salt and Pepper to taste

Directions:

Puree basil leaves. Mix all ingredients together in large stock pot and simmer for 30 minutes, do not boil. Enjoy with grilled cheese. ( If purchasing canned tomatoes – they do make basil or garlic variety’s that are quite yummy)

Beef & Elbows

submitted by marci s  •  prep time | 15 min  •  total time | 45 min  •  makes | 6-8  • difficulty | average

Ingredients:

1 lb. ground beef
8 oz. elbow macaroni (uncooked)
1 small onion
1 green pepper
5-6 cloves fresh garlic, minced
2 tbsp. olive oil
24 oz. tomato juice
1 tsp. salt
1/4 tsp. black pepper
2 tsp. Worcestershire sauce

Directions:

Brown ground beef. Drain excess fat.
Add olive oil, macaroni, onion, green pepper, and garlic. Saute until macaroni turns slightly yellow.
Add tomato juice, salt, black pepper, and Worcestershire sauce.
Bring to boil.
Cover and simmer for 20 minutes.

If you want the sauce thicker, uncover after 20 min. and simmer until it is the thickness you want. I find that it is usually dry enough after the 20 minutes.

Chicken & Stuffing Bake

submitted by lisa h  •   total time | 45 min  •  makes | 4-6  • difficulty | easy

Ingredients:

Box of stove top dressing prepared according to pkg.
4-6 boneless skinless chicken breasts
1 can cream of mushroom soup
1/3 cup of milk
little wine for flavor 1/4 cup or so
sliced swiss cheese

Directions:

Make a bed of stuffing mix on the bottom of 9×13 pan and place chicken on top. (I usually cut chicken breasts in half or smaller)
Place cheese slices on top of chicken.
Mix soup, milk and wine and pour over top.
Cover and bake for 30 min at 400.

Chocolate Chip Cake

submitted by emily h  •   difficulty | easy

Ingredients:

1 box of yellow cake mix with pudding in the mix
1 small box of chocolate Jello pudding
3 eggs
1 cup water
3/4 cup vegetable oil
8 oz light sour cream
1 small bag of chocolate chips
Powdered sugar

Directions:

Mix wet & dry ingredients together then gently fold the chocolate chips into the batter. Bake in a greased bundt pan at 350 for 1 hour. Let cool completely and then sprinkle with powdered sugar. Enjoy!

Crockpot Mac + Cheese

submitted by callie l  •  prep time | 20-30 min  •  total time | 3.5 hrs  •  makes | 8ish  • difficulty | easy

Ingredients:

1 box of pasta 16 oz.
1 lg can of evaporated milk
1.5 cups milk
1 stick of butter
3 cups of cheese
2 eggs- beaten
Salt and pepper to taste

Directions:

Cook pasta till almost done and drain. Spray crockpot with cooking spray. Pour pasta into crockpot with butter. Add eggs, both milks, salt/pepper and 2.5 cups cheese. Stir till blended. Top with 1/2 cup cheese. Cook on low for 3 hours. Do not stir. Enjoy!

Easy Cheesy Lemon Bars

submitted by stacy e  •  prep time | 15 min  •  total time | 45 min  •  makes | 36 bars  • difficulty | easy

Ingredients:

1 pkg. Pilsbury Plus Lemon cake mix
1/2 c. Butter, softened
1 Egg
1 pkg. Pilsbury Rich ‘n Easy Lemon Frosting
1 (8 oz.) pkg. Cream Cheese
2 Eggs

Directions:

Preheat oven to 350 degrees. Grease and flour bottom of 9×13 inch pan.
Combine cake mix, butter and 1 egg. Stir until moist. Pat into pan.
Blend frosting mix, cream cheese and 2 eggs until smooth. Spread over base.
Bake at 350 for 30-40 minutes. Cut into bars and refrigerate.

Fruit Salsa with Cinnamon Baked Chips

submitted by lois v  •  difficulty | easy

Ingredients:

For Salsa:
2 Kiwi’s–peeled and diced
2 Golden Delicious apples–peeled, cored, and diced
8 oz Rasberries
16 oz Strawberries–diced
2T Sugar
1 T Brown Sugar
2-3 T Fruit Preserves

For Chips:
10 10″ flour tortillas
Melted butter or cooking spray
1 Cup sugar with 2 T Cinnamon mixed together

Directions:

For Salsa:
In large bowl mix the kiwi’s, apples raspberries, sugars and fruit preserves.
Cover and chill at least 15 minutes.

For Chips:
Coat each tortilla (1 side) with melted butter.
Sprinkle with the cinnamon/sugar mixture.
Cut into wedges.
Bake in single layer 8-10 minutes.
Cool 15 minutes.

Grandma’s Cinnamon Rolls

submitted by renee r  •  difficulty | easy

Ingredients:

1 box Pillsbury Hot Roll Mix
1 stick butter
2/3 cup brown sugar
2 tablespoons honey or white syrup
pecans
cinnamon
sugar

Directions:

Follow the directions on the Pillsbury Hot Roll Mix box.  Bring butter, brown sugar, and honey (or white syrup) to a boil on the stove. Pour into 9×13 pan. Sprinkle with pecans. Roll bread out into rectangle. Spread with butter. Sprinkle with cinnamon and sugar. Roll up so it’s a long log. Slice and place in pan. Let rise according to box. Bake at 350 for about 20 minutes.

Grandma’s Pot Roast

submitted by jodi r  •  prep time | 30 min  •  total time | 3.5 hours  •  makes | 8  • difficulty | average

Ingredients:

1 3-4 lb. chuck roast
6 small reds or creamer potatoes
1 package small carrots
2 onions, sliced
2-3 celery stalks, cut lengthwise
2 tablespoons olive oil
1 teaspoon thyme
1 teaspoon rosemary
black pepper
minced garlic
bay leaves
1 can beef broth

Directions:

Preheat oven to 325. Trim excess fat from roast and discard. Brown meat on both sides in olive oil and black pepper. Rub garlic on both sides. Scrub or peel potatoes. Put potatoes, celery and carrots around the roast. Put bay leaves on the roast and cover completely the top with sliced onions. Put thyme and rosemary over vegetables. Empty can of beef broth in the bottom of the pan and cook at 325 for 3 hours. Remove bay leaves from meat before serving. (Note: There is a wire rack in the bottom of my pan which keeps the roast above the broth.)

Heath Bar Cake

submitted by lora l  •  makes | 10  • difficulty | easy

Ingredients:

1 box German Chocolate Cake mix
1 can sweetened condensed milk
1 jar caramel topping

Topping: Cool Whip & crushed Heath bars

Directions:

Mix and bake cake according to package directions in a 13X9 pan. While cake is still warm, poke holes in the top with a fork or skewer and pour the caramel topping and sweetened condensed milk over it. Refrigerate. When ready to serve, cover with Cool Whip and sprinkle the crushed Heath bars on top.

Orange Creamsicle Cupcakes

submitted by kristen d •  prep time | 40 min  •  bake time | 18 min  •  cool time | 45 min  •  makes | 24 pcs  • difficulty | average

Ingredients:

Cupcakes:
1- 3 oz box of orange jello
1- 4serving size cheesecake instant pudding mix
1 1/4 cups orange juice
4 eggs
1 teaspoon vanilla extract
1/3 cup coconut oil melted (or vegetable oil)
Your favorite vanilla cake recipe (or 1 box vanilla cake mix)

Frosting:
2 sticks butter (room temp)
3-5 cups powdered sugar
1 block cream cheese (room temp
Vanilla etract (to taste)
Orange extract (to taste)
Sugar Pearls or orange sugar crystals (optiona,l but really pretty)

Directions:

1. Preheat oven to 350 F. Line 24 Muffin cups with liners. In a mixing bowl, combine cake mix, pudding and gelatin mix, orange juice, eggs, vanilla, and coconut oil.
2. Spoon batter into Muffin cups (about 2/3 full.)
3. Bake for 18-20 minutes or until toothpick comes out clean. Cool in pan for 5 minutes and then on wire racks til cool.
4. Mix all frosting ingredients til desired consistancy is reached. Frost as desired and sprinkle with sugar pearls or crystals. Enjoy!!!

Note: When Kristen brought these, they looked SOooo professional, we thought she had bought them from a bakery. Turns out, she does make them for others! You can contact Kristen at 828-361-7837 or krdaniels07@yahoo.com if you’re interested.

Pepperoni Pizza Stuffed Biscuits

submitted by becky r  •  prep time | 10 min  •  total time | 30 min  •  makes | 8  • difficulty | easy

Ingredients:

1 (16.3-ounce) can Pillsbury Grands! refrigerated biscuits
1 (3.5-ounce) package Hormel Pepperoni Minis
3 tablespoons pizza sauce
1/2 cup shredded mozzarella cheese

Directions:

1 Heat oven to 375°F. Grease 8-cup muffin pan.
2 Separate dough into 8 biscuits. Cut each biscuit in half horizontally to make 16 biscuits.
3 Press 8 dough rounds into bottom and halfway up side of each muffin cup.
4 Divide pepperoni evenly among muffin cups.
5 Spread 1 teaspoon pizza sauce over pepperoni; sprinkle with cheese. Place remaining biscuit dough halves over cheese. Tuck biscuit dough into muffin cup.
6 Bake 16 to 20 minutes or until golden brown. Let stand 2 minutes before turning onto wire rack. Serve warm.

Pina Colada Punch

submitted by stephanie s  •  difficulty | easy

Ingredients:

1 46 oz. can Pineapple Juice
1 15 oz. can Cream of Coconut
5 oz – 1/2 qt Club Soda (basically your preference)
1 qt Pineapple Sherbert
2 liter bottle of Ginger Ale

Directions:

Chill all ingredients. About 2 hours before serving, place Pineapple Juice and Ginger Ale in freezer.

Blend Pineapple Juice and Cream of Coconut together. Poor into punch bowl. Add Club Soda, Ginger Ale, and scoops of Pineapple Sherbert.

Serve immediately.

Stuffed Mushrooms

submitted by amanda g  •   total time | 30 min  •  difficulty | easy

Ingredients:

8 oz. cream cheese
1 large can of deviled ham
garlic powder to taste
Small bag pepperidge farm herb dressing
1 large tub mushrooms capped
melted butter to brush on outside of mushrooms

Directions:

Lay out all mushroom caps on paper towel, tops up. Brush with melted butter. Cook enough stuffing to fill mushrooms. Mix ham, stuffing, garlic powder, and cream cheese together. Mound stuffing into each cap. Place in shallow glass baking dish and flatten stuffing mound slightly with spoon. Bake in preheated 350 degrees oven about 15 minutes

Sunday Roast

submitted by andrea w  •  prep time | 10 min  •  total time | 8 hrs  •  makes | 6-8  • difficulty | easy

Ingredients:

1 can cream of mushroom soup
1 can water
1 packet Liptons dry onion soup mix
1 TBSP veggie oil
2-3 lb boneless chuck roast

Directions:

Brown roast on all sides in oil over med-hi heat. Mix soups & water in crock pot, add roast. Cook on low 8 hrs. Remove meat, pour gravy into serving dish & skim fat/grease from the top. Delicious with mashed potatoes!

Note – make sure you get a “boneless chuck roast” for this recipe, not any other kind of roast, if you want to achieve the desired results.

Turkey Chili

submitted by dorota a  •  prep time | 20 min  •  total time | 50 min  •  makes | 6-8  • difficulty | easy

Ingredients:

1 lb ground turkey
1 medium onion, diced
2 cloves of garlic, crushed
2 tbs of olive oil
2 cans (15 oz) of black beans, drained and rinsed
2 cans (15 oz) of kidney beans, drained and rinsed
1 can (8 oz) of tomato sauce
2 tbs + 1 tsp of chili powder
2 tsp of ground cumin
1 chipotle pepper in adobo sauce ( in a can)
2 cans of water (30 oz total)
Salt & pepper to taste
3 tbs of corn meal

Directions:

To a large pot add olive oil, turkey, garlic and onion. Cook on medium heat until turkey is browned. Drain cooked turkey and return it back to the pot. Add remaining ingredients and bring to a simmer over medium heat, cover and reduce heat to low. Cook for 15 minutes or until slightly thickened.
You can serve it with shredded cheese, sour cream and diced green onions.

•••
Thanks to all the ladies who have attended previous swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

The Copper Door in Hayesville, North Carolina is on our bucket list each summer when we spend time over by Lake Chatuge. Tucked away in historic Hayesville, they really do have a huge copper door, and the food is just delectable!

A couple weeks ago, my fabulous sister-in-law, Satu, invited me to take one of The Copper Door’s cooking classes, the Fish Cookery.  When I read the summery, “Are you intimidated at the thought of cooking fish at home? After taking our fish cookery class, you’ll understand all the tools, tips and techniques needed to conquer your fear of fish forever…” I was sold.  Quite honestly, the smell of fish makes me nauseous, but the entire concept was right up my alley; similar to our recipe swaps, I would get to taste test multiple recipes and learn how to cook them from five star Chef Dennis himself.  Sign me up!

1 ::  Chef Dennis showed us how determine the freshness of the fish using smell, color, and touch.  The three pictured here are tuna, salmon, and halibut; all which we were about to learn to cook.

2:: Seared Tuna with Asian Pesto. Goodness, this was delicious. Try it next time you eat at The Copper Door.  You can thank me later.

3:: Chef Dennis demonstrating how to remove the skin from the salmon.

1-4 :: Creating a parchment paper bag to cook the halibut via steam in the oven. (Poisson en Papillote).

5 :: The Blackened Salmon

6 :: The finished halibut

7 :: Hands down, my favorite ::drumroll please:: was the Grilled Salmon topped with Citrus-Herb Vinaigrette, and I’ve never liked any salmon before! Here’s how it was done:

Citrus-Herb Vinaigrette
1 oz. apple cider vinegar
3 oz oil (30% olive oil, 70% canola)
1 tsp minced shallot
1 Tbsp finely chopped fresh parsley (less if using dried parsley)
2 tsp lemon juice
1/4 tsp dried tarragon
salt & pepper

Mix together all ingredients above for the Citrus-Herb Vinaigrette topping. Remove the skin from the salmon if necessary. Add oil, salt & pepper and grill 4 minutes per side. Add Citrus-Herb Vinaigrette topping and enjoy. Simply delish!

If you’re in Western North Carolina, be sure and check out The Copper Door and Chef Dennis’ cooking classes.

And if you’ve been waiting for our next recipe swap, the 2013 Summer Recipe Swap is on the horizon! Be sure and sign up for our newsletter for more details.

For Valentine’s Day I thought I would share one of my all time favorite cookie recipes. My grandmother used to make these for us as a special Christmastime treat, and now my mom and I get together once a year to make them with my children. They’re tedious to make, but together it’s lots of fun and they are oh, so delicious! We have a rhythm, my mom and I, and the girls have a blast “helping”. A full batch makes plenty to share, and they’re so good, they’ve been known to bribe my siblings.

Butter Cookies

Ingredients:

2 cups sugar
2 tsp. baking soda
1 tsp. vanilla
6 Tbsp. milk
1 cup butter
2 eggs
1 cup shortening
1/2 tsp. salt
4 cups flour

Directions:

Mix all ingredients well, and place dough in fridge overnight. Using a pastry cloth and plenty of flour, roll dough out thin, cut into shapes and bake at 350 degrees for ten minutes.  They don’t rise, so you can bake them close together, just not touching. Place cookies on tinfoil, and allow to cool completely before frosting to your liking. Makes 10+ dozen, depending on the shape and size of the cutters used. They also freeze well.

Hoard all for yourself or share and make lots of new friends!

Below, in alphabetical order, are the recipes brought to the “Pinterest Inspired” swap.

Chocolate Chip Cookies

submitted by jill c   •  difficulty | average  •  source

Ingredients:

2 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups of semi sweet mini chocolate chips

Directions:

Preheat oven to 375° F. Combine flour, baking soda and salt in a small bowl and mix thoroughly. Beat butter, white sugar, brown sugar and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually stir in the flour mixture then stir in the chocolate chips. Drop small spoonfuls onto an ungreased baking sheet. Bake for 9 to 11 minutes or until golden brown. Cool on wire racks. Enjoy.

Chocolate Eclair Dessert

submitted by sarah b  •  prep time | 15 min  •  total time | 15 min  •  makes | 12  •  difficulty | easy  •  source

Ingredients:

Graham Crackers
2 (3 ounce) packages instant vanilla pudding mix
3 cups milk
1 (8 ounce) container frozen whipped topping (thawed)
1 (16 ounce) chocolate frosting (or substitute your favorite chocolate frosting recipe)

Directions:

Line the bottom of a 9×13-inch pan with graham crackers. In a large bowl, combine pudding mix and milk. Stir well. Stir in whipped topping to pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding. Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate until serving.

Pumpkin Cookies with Cream Cheese Icing

submitted by carol v  •  prep time | 1 hr  •  total time | 1.5 hours  •  makes | 24  • difficulty | average

Ingredients:

For the Cookies:
1 cup butter flavored shortening
1 cup unsalted butter; softened
2 cups white sugar
2 cups canned pumpkin (solid; not pie mix)
2 eggs
2 teaspoons baking soda
3 teaspoons ground cinnamon
2 teaspoons pumpkin pie spice
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups all-purpose flour

For the Cream Cheese Icing:
1 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla bean paste (extract will also work)
2 tablespoons milk

Directions:

For the Cookies:
1. Cream shortening, butter, white sugar and pumpkin. Add eggs and mix well.
2. Sift together the baking soda, ground cinnamon, pumpkin pie spice, nutmeg, salt and flour. Add to pumpkin mixture and mix well.
3. Drop from spoon to cookie sheet. Bake 13-15 minutes at 350°F (175°C).

For the Cream Cheese Icing;
1. Mix the cream cheese with the butter, confectioners’ sugar, vanilla extract, and milk in a bowl.
2. Heat in a microwave for 15 seconds.
3. Drizzle spoonfuls over the cooled cookies and smooth with the back of a spoon or a spatula. This icing does not harden!

Pumpkin Dip

submitted by lisa h  •  prep time | 15 min  •  total time | 15 min  •  makes | 10-12  • difficulty | easy

Ingredients:

1 can of pumpkin
1 small cool whip
1 small instant vanilla pudding mix

Directions:

Mix all ingredients and serve with apples, graham cracker sticks….

Salsa Chicken

submitted by lindsay w  •  prep time | 5 min  •  total time | 6 hours, 5 min  •   difficulty | easy  •  source

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
cilantro or avocado, for serving (optional)

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Tomato and Mozzarella Pasta al Forno

submitted by marci s  •  prep time | 20 min  •  total time | 1 hr  •  makes | 6-8  • difficulty | average  •  source

Ingredients:

2 tbsp. extra virgin olive oil
2 garlic cloves, crushed
2-14 oz. cans diced Italian plum tomatoes
1 tsp. dried oregano
S&P
1 lb. pasta (tubes)
8 oz. mozzarella cheese, cubed
2/3 c. parmesan

Directions:

Heat oil in skillet. Add garlic and cook over medium high heat, 1 min. Add tomatoes and oregano and simmer rapidly, stirring occasionally until thickened, 15 min. Add S&P.

Meanwhile, cook pasta. Toss pasta with sauce.

Place half of pasta in an oiled 9×13” dish. Cover with half parmesan and half mozzarella. Top with remaining pasta, then parmesan and mozzarella.

Bake at 400° for 15 minutes.

Two Timin’ Pasta Bake

submitted by jodi r  •  prep time | 20 min  •  total time | 45 min  •  makes | 10  • difficulty | easy  • source

Ingredients:

1 box penne pasta
1 (15 oz.) jar Bertolli Alfredo sauce
1 (24 oz.) jar Bertolli Marinara sauce
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Directions:

Cook pasta according to directions and drain. Meanwhile, mix the sauces together in a large bowl; add the mozzarella and stir to combine.  Then, add the penne and toss to coat. Pour pasta into 9×13 baking dish and cook on 350 for 20-25 minutes. Remove from oven, sprinkle with parmesan cheese and bake for another 5 minutes.

•••
Thanks to all the ladies who have attended previous swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

Below, in alphabetical order, are the recipes brought to the “Pizza” swap.

BBQ Chicken Pizza

submitted by jodi r  •  prep time | 25 min  •  total time | 2 hours  •  makes | 8  • difficulty | average

Ingredients:

For the chicken pieces:
2 boneless, skinless chicken breasts, cut into 3/4 in cubes
1 tablespoon olive oil
2 tablespoons favorite BBQ sauce

For the pizza:
1 box frozen pizza dough (2 in a box)
1/2 cup favorite BBQ sauce
2 cups shredded mozzarella cheese
1/4 small red onion, cut into thin pieces
2 tablespoons chopped fresh cilantro

Directions:

According to directions on frozen pizza dough box, remove from freezer to thaw (usually overnight in fridge, and remove from fridge two hours before baking.) In a large frying pan, cook the chicken in olive oil over medium-high heat until just cooked: about 6 minutes. Set aside in fridge until chilled. Coat the chicken with BBQ sauce & set aside in fridge again. Once dough is ready, preheat oven according to pizza dough box directions. Spread dough out onto pan in the shape of a pizza. Spread 1/4 cup BBQ sauce over each pizza. Cover with 3/4 cup shredded mozzarella. Spread chicken pieces and onion evenly over pizzas. Sprinkle additional mozzarella cheese over each pizza. Bake according to pizza box instructions (usually about 20 minutes.) When the pizzas are cooked, remove from oven, sprinkle cilantro over top, slice, and serve.

Brownie Fruit Pizza

submitted by stacy  •  prep time | — min  •  total time | — min  •  makes | —  • difficulty | –

Ingredients:

Coming Soon.

Directions:

Coming Soon.

Brownie Ice Cream Pizza Pie

submitted by marci s  •  prep time | 1 hr  •  total time | 7 hrs  •  makes | 8-12  • difficulty | average

Ingredients:

1 box fudge brownie mix
water–amount on brownie mix
oil–amount on brownie mix
egg(s)–amount on brownie mix
2 pints ice cream-different flavors
about 10 Oreo (or type) cookies, crushed

Directions:

Preheat oven to 350 degrees. Spray a 10″ springform pan with nonstick spray.
Combine brownie ingredients-as on mix-in large bowl. Scrape into pan. Bake until a toothpick inserted 2″ from edge of pan comes out clean, about 35-45 min. Let cool completely in pan on rack. Leave brownie in pan.
Place the ice cream in the refrigerator to soften slightly, about 15 min.
Spread one flavor of the ice cream over the brownie, then spread the other flavor over that. Sprinkle with the crushed cookies.
Cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Run a knife or metal spatula, dipped in hot water, around the inside rim of the springform pan to loosen the pie. Remove the outer rim of the pan and place the pie on a large plate. Let stand 15 minutes.
Slice and serve.

Chocolate Peanut Butter Candy Pizza

submitted by sarah b  •  prep time | 20 min  •  total time | 1 hr  •  makes | 15  • difficulty | average

Ingredients:

Cookie Pizza:
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 egg
1 1/2 cups all-purpose flour
1/4 cup unsweetened baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup peanuts
1 bag (1.63 oz) m&m’s
1 bag (1.6 oz) peanut butter cups, cut up
1/4 cup semisweet chocolate chips, melted

Peanut Butter sauce:
1 bag (10 oz) peanut butter chips
1 can (14 oz) sweetened condensed milk

Directions:

Heat oven to 350 degrees.
In medium bowl, mix brown sugar, butter, and egg with spoon. Stir in flour, cocoa, baking soda, and salt. Pat dough in ungreased 12 inch pizza pan.
Bake pizza 10-12 minutes or until edge is set. Cool at least 30 minutes.
In 2 qt saucepan, heat all Peanut Butter Sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips.

Peach and Balsamic Pizza

submitted by dorota a  •  prep time | 30 min  •  total time | 1 hr + crust  •  makes | 4  • difficulty | average

Ingredients:

1 batch pizza dough (use your favorite recipe)
1 cup balsamic vinegar
2 tablespoons olive oil
8 ounces fresh mozzarella, grated
4 ounces soft goat cheese, crumbled
2 peaches, pitted and thinly sliced
1/2 cup coarsely chopped basil

Directions:

To prepare the balsamic reduction, pour balsamic vinegar into a small saucepan, bring to a simmer over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup, about 20 minutes. Set aside and let cool.
Preheat the oven to 500F or as high as your oven will go.

Divide dough into tennis-ball sized pieces. (Though, you can make one big pizza instead of multiple smaller ones.) Take one piece of dough and punch it down on a lightly floured surface. Roll the dough out into a circle approximately 1/4-inch thin. Place the pizza on a pizza pan, lightly brush with 1 tablespoon of olive oil. Top with mozzarella, goat cheese, and peach slices. Drizzle the pizza with balsamic reduction. Repeat for remaining pizzas.

Place the pizza on the oven rack. Bake for 10 minutes or until pizza crust is golden and cheese is melted. Remove from oven and top with basil and drizzle with balsamic reduction. Cut into slices and serve.

Pepperoni and String Cheese Roll Ups

submitted by nancy g  •  prep time | 10 min  •  total time | 25 min  •  makes | 8 pcs  • difficulty | easy

Ingredients:

1 (8 ounce) package refrigerated crescent roll dough
4 cheese sticks, halved
1 (3.5 ounce) package sliced pepperoni
optional – marinara or ranch sauce for dipping

Garlic Butter Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Directions:

Preheat oven to 350 degrees.

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl.

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.

Pizza Dip

submitted by sarah b  •  prep time | 10 min  •  total time | 30 min  •  makes | 16  • difficulty | easy

Ingredients:

1 pkg (8 oz) cream cheese, softened
1 cup grated parmesan cheese, divided
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese
2 tbsp chopped green peppers
2 tbsp chopped red peppers

Directions:

Heat oven to 350 degrees.
Beat cream cheese and 1/2 cup parmesan with mixer until well blended.
Spread onto bottom of 9 inch pie plate. Top with pizza sauce, mozzarella, remaining parmesan and peppers.
Bake 20 min or until heated through. Serve with assorted crackers or breadsticks.

Pizza Muffins

submitted by callie l  •  prep time | 15 min  •  total time | 30 min  •  makes | 15  • difficulty | easy

Ingredients:

- Canned biscuits
- Pepperoni
- Shredded mozzarella
- Pizza sauce (for dipping)

Directions:

- Preheat oven to 350
- Cut canned biscuit into 4 pieces
- Chop pepperoni into small pieces
- Take 3 biscuit pieces, some pepperoni and shredded mozzarella in hand. Mix, pack and squeeze well and place in greased muffin tin.
- Bake for 15-17min. Until golden brown.
- Serve with pizza sauce for dipping.
- Enjoy!

Skillet Pizza

submitted by becky r  •  prep time | 25 min  •  total time | 1.5 hrs  •  makes | 4-6  • difficulty | easy

Ingredients:

3/4 cup lukewarm water
1 tablespoon active dry yeast
1 teaspoon sugar
2 1/4 cups flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil

Then whatever toppings you would like for your pizza

Directions:

* In a small bowl, stir together the lukewarm water, yeast and sugar. Let stand until foamy, 3 to 5 minutes.
* Using a standing mixer, mix the flour and salt at low speed. Mix in the yeast mixture and olive oil until a shaggy dough forms. Change to the dough hook attachment and mix at medium speed until smooth, about 6 minutes.
* Transfer the dough to an olive oil greased, large mixing bowl, turning to coat; cover with plastic wrap and let rise until doubled in size, 45 minutes to 1 hour. Punch down the dough before using. NOTE: For whole wheat dough, use 3/4 cup whole wheat flour and 1 1/2 cups all-purpose flour.
* Coat skillet with olive oil and spread dough (or spin) to approx size needed. Let rise another few minutes in skillet before placing in oven.
* First put sauce on dough and cook at 425 for about 12 minutes… then remove from oven and place toppings and cheese. Place back in oven and cook until cheese is bubbly and crust is crispy (about another 10)
* Let cool in skillet and then enjoy!

Tip: Prepare Skillet Pizza Dough up to 1 day in advance. Refrigerate the covered bowl of dough and let rise overnight for up to 24 hours. When ready to use, punch down the dough and allow an extra 30 minutes to 1 hour for the second rise in the skillet.

Smoked Salmon Pizza

submitted by tami z  •  prep time | 15 min  •  total time | 30 min  •  makes | 4  • difficulty | easy

Ingredients:

1 prepared pizza crust
1 round Brie cut into 1/4″ slices
Thin sliced smoked salmon
chopped red onion
fresh dill

Directions:

Preheat stone (or pizza pan) in 450 oven
While preheating, assemble pizza with brie on bottom, then salmon, followed by red onion
Sprinkle hot stone with corn meal and place pizza on stone.
Put stone in oven for 12 minutes or until brie melts.
Let rest 5 minutes before cutting.
Add dill after pizza is out of oven.

Sugar Cookie Fruit Pizza

submitted by chantelle b  •  prep time | — min  •  total time | — min  •  makes | —  • difficulty | –

Ingredients:

Coming Soon

Directions:

Coming Soon

Three Cheese Pizza

submitted by lois v  •  total time | 30-45 min

Ingredients:

1 package (10 oz) refrigerated pizza crust
1 small chopped onion
Turkey pepperoni
Chopped bacon pieces
Chopped red pepper
2 garlic cloves
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup grated fresh Parmesan cheese
1 tep Italian Seasoning
*Change out the toppings to taste. Pineapple & bacon? Sliced plum tomatoes, mushrooms and zucchini?

Directions:

Preheat oven 400 degrees. Roll pizza crust on pizza stone. Bake for 7 minutes.
Remove from oven.
Press garlic over crust, spread evenly.
Sprinkle mozzarella and cheddar cheese evenly over crust.
Top evenly with onion, pepperoni, red pepper.
Sprinkle grated parmesan cheese.
Sprinkle with Italian seasoning.
Bake 15-19 minutes, or until crust is golden brown.

Veggie Pizza (Appetizer)

submitted by lisa h  •  total time | 30 min  •  makes | 10+  • difficulty | average

Ingredients:

2 (8 ounce) packages refrigerated crescent rolls
1 cup sour cream
1 (8 ounce) package cream cheese, softened
1 teaspoon dried dill weed
1/4 teaspoon garlic salt
1 (1 ounce) package ranch dressing mix
1 small onion, finely chopped
1 yellow squash, chopped
1 red bell pepper, chopped
1 1/2 cups fresh broccoli, chopped
1 carrot, grated
1 cup grated cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Spray a jellyroll pan with non-stick cooking spray.
Pat crescent roll dough into a jellyroll pan. Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.
In a medium-sized mixing bowl, combine sour cream, cream cheese, dill weed, garlic salt and ranch dip mix. Spread this mixture on top of the cooled crust.
Arrange the onion, carrot, broccoli, bell pepper and broccoli on top of the creamed mixture. Press finely grated shredded cheese on top. Cover and let chill. Once chilled, cut it into squares and serve.

•••
Thanks to all the ladies who have attended previous swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

In alphabetical order, here are the ‘Something Cold’ recipes from our recent recipe swap.

Chicken Caesar Pasta Salad

submitted by jodi r.  •  prep time | 30 min  •  total time | 3 hours  •  difficulty | medium

Ingredients:

3 cups uncooked penne pasta
2 cups cooked chicken, cut into small pieces
2 hard boiled eggs, diced
1/2 red pepper, diced
1/4 cup red onion, chopped
2 Tbsp. fresh parsley
1/4 cup grated Parmesan cheese
8 oz. Caesar salad dressing
3 romaine lettuce hearts, chopped

Directions:

Cook pasta according to package directions. Drain, rinse in cold water, and set aside. Meanwhile, prepare remaining ingredients. Add everything except the lettuce to the pasta. Mix well, cover, and refrigerate as least two hours. To serve, fill serving bowl with chopped lettuce. Spoon pasta salad mixture over lettuce.

Chicken Salad

submitted by tami z.  •  prep time | 15 min  •  makes | 12  • difficulty | easy

Ingredients:

1 cup mayonnaise
1 tsp lemon juice
1/2 tsp Lawry’s seasoned salt
Dash of pepper
2 Tbsp chopped onion
3/4 cup chopped celery
4 cups chicken, cooked and in bite-sized pieces
1 cup grated cheddar cheese
1 small can chow mein noodles
1 cup pineapple tidbits, well drained

Directions:

Mix mayo, lemon juice, salt, pepper and onion. Add celery, chicken and cheese. Just before serving, add chowmein noodles and pineapple.

Additional Information:

Can serve on croissants.

Chocolate Mousse Brownie Shots

submitted by sarah b.  •  prep time | 15 min  •  total time | 2 hours  •  makes | 12  • difficulty | easy

Ingredients:

1 box brownie mix (water, vegetable oil & egg called on brownie mix)
1 box (4 serving size) chocolate instant pudding & pie filling mix
1 1/2 cups milk
1 cup whipping cream

Directions:

1. Make & bake brownie mix as directed on box. Cool completely.

2. Beat pudding mix & milk w/ whisk until soft-set. Beat whipping cream with electric mixer on medium speed until soft peaks form. Fold whipped cream into pudding. Refrigerate until ready to assemble.

3. Crumble cooled brownies. In each of 12 shot glasses, layer crumbled brownies & chocolate mousse. Serve immediately or refrigerate until serving time.

Chocolate Pudding Pie

submitted by marci s.  •  prep time | 20 min   •  total time| 4 hours   •   makes | 8-10  •  difficulty | easy

Ingredients:

2- 3.4 oz. boxes chocolate Cook & Serve pudding mix
4 cups milk
Ready made pie crust
whipped cream or cool whip (optional)

Directions:

In medium saucepan mix milk and pudding mix. Bring to boil over medium heat while stirring constantly. Cool 5 minutes in saucepan, stirring twice. Stir one last time and pour into pie crust. Cool on counter or cooling rack for about an hour, cover, and refrigerate 3-4 hours. Serve with whipped cream, if desired.

Additional Information:

I use Keebler Ready Crust-2 extra servings, Jello pudding mix, and fat-free milk. (But after a few days in the refrigerator the crust gets a little mushy after the pie has been cut–I think it’s from the fat-free milk.)

You can use any flavor pudding mix.

Do not use instant pudding mix-it does not set firm enough!!

Cream Cake

submitted by becky r.  •  prep time | 10 min  •   makes | 12  • difficulty | easy

Ingredients:

1 White box cake mix + called for ingredients
15 oz Cream of Coconut
14 oz Sweetened Condensed Milk
8 oz container of Cool Whip
Coconut flakes (if desired)

Directions:

Bake cake as directed on box, in a 9×13 pan. While in oven mix cream of coconut & sweetened condensed milk in a bowl. While cake is still hot from oven poke holes with large fork and pour cream mixture over top, let cool. Place cooled cake in refrigerator overnight. Next day spread cool whip over top (and coconut flakes if desired) and serve

Green Grape Salad

submitted by lisa h.  •   prep time | 15 min  •  makes | 8-10  •  difficulty | easy

Ingredients:

4 lbs green grapes or mix red and green
8 oz. cream cheese
small jar marshmallow fluff
4 oz. chopped pecans
2 Tbsp. brown sugar

Directions:

1. Wash grapes in a colander under running water, and remove all stems. Place in a large bowl.
2. In a separate bowl, stir together the cream cheese and marshmallow creme until smooth and creamy. Pour the mixture over the grapes. Using a rubber spatula or large serving spoon, fold the mixture into the grapes until well coated. Fold in the pecans.
3. This salad may be served immediately, or covered and refrigerated for 1 hour to set slightly, and to allow flavors to blend.

I added the pecans and brown sugar as a topping just before serving!

Homemade Peach Ice Cream

submitted by andrea w.  •  prep time | 10 min  •  total time | 1 hour, 10 min  •  makes | 1 gallon  • difficulty | easy

Ingredients:

1 (5 1/2 oz) package vanilla instant pudding mix
2 cups sugar
4 cups milk
1 cup water
1 (13 oz) can evaporated milk, chilled
2 cups mashed fresh peaches (or substitute strawberries or any other fruit)

Directions:

Combine pudding mix and sugar in a large bowl; add remaining ingredients stirring well. Pour mixture into freezer can of a 1-gallon ice cream maker. Freeze according to manufacturer’s instructions. Let churn 30 minutes to an hr.

Lavender Lemonade

submitted by callie l.  •  prep time | 10 min  •  total time | 10 min  •  makes | 6-8  • difficulty | easy

Ingredients:

6 Lemons
1 Cup Sugar
6 Cups Water
2-4 Tablespoons Lavender Syrup

Directions:

1. Juice the lemons to make 1 cup of juice. To make your labor easier, FIRMLY roll the lemons between your hand and counter top before cutting in half and juicing.
2. In a gallon pitcher combine 1 cup lemon juice, 1 cup sugar, and 6 cups cold water and lavender syrup to taste. Stir. Adjust water to taste. Chill and serve over ice.

Additional Information:

You can find Lavender syrup on Amazon.com if you search for: ‘Monin Lavender Syrup 750ml’

Payday Bars

submitted by michelle k.  •   prep time | 10 min   •   total time | 30 min  •  makes | lots  •  difficulty | easy

Ingredients:

CRUST:
1 box yellow cake mix
2/3 cup butter melted
1 egg
MIDDLE:
1 bag of mini marshmallows
TOPPING:
2/3 cup light corn syrup
2 teaspoons vanilla
1/4 cup butter
12 oz bag of peanut butter chips
1 cup peanuts

Directions:

Hand mix the cake mix, 2/3 cup melted butter, and 1 egg. Pat into a greased 10 x 15 cookie sheet. Bake 10 minutes at 350. Remove from oven and top with bag of mini marshmallows. Return to oven and bake for 5 minutes longer. Cool completely. Heat together until melted the 2/3 cups of light corn syrup, 2 teaspoons of vanilla, 1/4 cup butter, and 12 oz bag of peanut butter chips. Pour over cooled marshmallows and top with 1 cup peanuts.

Pineapple Salsa

submitted by lois v.  •  difficulty | easy

Ingredients:

2 cups diced FRESH pineapple
1 cup diced red pepper
1/2 cup chopped cilantro
1/4 cup finely chopped red onion
3 T finely chopped jalapeno pepper stemmed and seeded
1 clove garlic, minced
Juice of 1 lime
Salt to taste

Directions:

Combine pineapple, red pepper, cilantro, red onion, jalapeno pepper, garlic and lime juice.
Stir until well combined.
Season with salt.

Red Sangria

submitted by carrie h.  •  prep time | 30 min  •  total time | 8 hours, 30 min  •  difficulty | easy

Ingredients:

1 cup sliced lime and orange
1 cup sliced strawberries
1/2 cup blackberries
1/2 cup blueberries
1 (750-ml.) bottle pinot noir
1 cup brandy
1/2 cup orange liqueur
1/2 cup chilled lemonagte
1 cup sparklin water (like San Pellegrino)

Directions:

Combine lime, orange, berries and next 4 ingredients in a 2 qt. pitcher. Cover misture; chill 8 hours.
Add sparklin water to sangria. Serve immediately.

Star Spangled Pie

submitted by brooke i.  •  prep time | 5 min  •  total time | 3 hours, 5 min  •  makes | 8   •   difficulty | easy

Ingredients:

1 1/4 cups Keebler® Chips Deluxe® Rainbow Bite Size cookies
1 package (8 oz.) cream cheese, softened*
1/3 cup sugar
1 teaspoon lemon juice
1 tub (8 oz.) frozen non-dairy whipped topping, thawed
1 Keebler® Ready Crust® Graham Pie Crust
Red, white and blue sprinkles

Directions:

1. Chop cookies. Set aside.

2. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and lemon juice. Beat until combined. Fold in cookies and whipped topping. 3. Spread in crust. Refrigerate at least 3 hours or until set. Garnish with sprinkles. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Strawberry-Pretzel Icebox Pie

submitted by lois v.  •  prep time | 30 min  •  total time | 10 hours, 20 min  •  difficulty | average

Ingredients:

2 cups finely crushed pretzel sticks
3/4 cup melted butter
1/4 cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 14 oz can sweetened condensed milk
4 oz package cream cheese, softened
4 T plus 1 tsp strawberry gelatin (1/2 of 3 oz package)
2 cups whipped cream, divided
1/3 cup granulated sugar

Directions:

Preheat oven to 350. Stir together first 3 ingredients; press firmly on bottom, sides, and onto lip of 10 inch pie plate.
Bake 10 to 12 minutes or until lightly browned.
Remove from oven and cool completely on a wire rack. (about 30 minutes)

Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.

Beat condensed milk and next 2 ingredients at medium speed with electric mixer until smooth.
Add strawberries, beat at low speed till just blended.
Transfer to large bowl.

Beat 3/4 cup whipping cream at high speed until soft peaks form; gently fold whipped cream into strawberry mixture; spoon into crust.
Cover and freeze 8-10 hours.

Beat remaining 1 1/4 cups whipping cream at high speed until foamy; gradually add granulated sugar, beating ’till soft peaks form.
Spread over pie.

Freeze 1 hour or until whipped cram is firm.

•••
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

This summer, sip on this!

Simple and refreshing, infusing water with different fruits & herbs is a delicious way to stay hydrated and beat the summer heat. Spas commonly serve this water as a healthy flavor-infused beverage, and it has become increasing popular to make at home.  It’s also great for entertaining, as it is colorful and tasty.

Finding plain water more or less boring, my staple drink has been soda, but after being introduced to an array of infused water flavors at a recent conference, I may just be a convert. (And, the articles Grandpa’s mailed me about the harm of soda, may have nudged me as well…thanks, Grandpa!)

This really is super easy.

What you’ll need:

• A pitcher :: I love my carafe. A lot of people use 2 quart mason jars. Last time I was in Target, I even saw special infusing pitchers with a separate slotted section for your ingredients.
• Water
• Ice
• A beverage muddler (optional) :: This would be used to lightly press juices out of your fruit.
• Ingredients :: Fruits and/or herbs of your choosing.

Mint is one of the most common herbs added to infused water.  I love it so much, I bought three different varieties (sweet mint, citrus mint, and peppermint) and put them in a window box on my porch railing.  You want to keep mint in a pot as it is an invasive plant; you don’t want it to take over your garden. I don’t have a green thumb, so to me “invasive” means “I can’t easily kill it”, and I like that.

Quick and easy homemade recipes:

Directions:

For all of the recipes listed below, the instructions are quite easy.  Simply combine all of the ingredients. For best flavor, cover & chill a minimum of 2 hours before serving.  Add ice, if desired.

Note: Be sure to wash everything well. If you aren’t peeling the fruit, be sure to use organic as pesticides reside in the skins. Keeps approximately 2 days in the fridge.

Cucumber-Lemon-Mint Water

8 cups water
1/2 cucumber, thinly sliced
2 lemons, thinly sliced
6 fresh mint leaves*, lightly crushed

* Also try using basil instead of mint.
Add 2 springs of fresh rosemary for additional flavor.

Raspberry Mint Water | Blueberry Mint Water | Lemon Mint Water

8 cups water
1.5 cups raspberries or blueberries or lemon*, lightly pressed (blueberry version pictured at top of post)
6 fresh mint leaves**, lightly crushed

* You can replace the fruit with almost any other in this recipe…cranberries, strawberries, pineapple, you name it!
** Also try using basil instead of mint.

The combinations are limitless. Most of the time, simple = delicious. Try blends of any of these fruits & herbs:

Here are some additional recipes to get you going:

Raspberry Lime Water

8 cups water
2 limes, sliced or quartered
1 cup raspberries, lightly pressed

Citrus Water

8 cups water
1 lemon, sliced or quartered
1 lime, sliced or quartered
1 orange, sliced or quartered

Orange Lavender Water

8 cups water
2 oranges, sliced or quartered
4 sprigs fresh lavender

Watermelon Rosemary Water

8 cups water
2 cups watermelon, cubed
2 fresh rosemary sprigs

Let me know if you have a favorite combination not listed here.  Enjoy!!

You can read more about these health benefits here.  And, you can find lots of great carrot recipes below, recipes that were brought to our most recent recipe swap, listed in alphabetical order.

Carrot Cake

submitted by dorota a.  •  prep time | 30 min  •  total time | 1 hr 40 min  •  difficulty | average

Ingredients:

Cream Cheese Frosting:
4 (3-ounce) packages cream cheese (room temp.)
1/2 cup butter (room temp.)
1 2/3 cups confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice

Carrot Cake:
2 cups sugar, granulated
2 cups all-purpose flour
1 teaspoon salt
2 1/2 teaspoons cinnamon
1 teaspoon ground clove
1/2 teaspoon ground allspice
1 1/2 teaspoons baking soda
1 1/2 cups canola oil
4 eggs
3 1/2 cups carrots, grated
1 cup chopped walnuts

Directions:

Cream Cheese Frosting:
In an electric mixer beat the cream cheese and butter on high until smooth. Then add confectioners’ sugar. Continue to beat on high until the lumps have all dissolve. Finally, beat in vanilla extract and lemon juice on low speed until the frosting is completely mixed.

Carrot Cake:
In a large mixing bowl combine, sugar, flour, salt, spices, and baking soda. Add oil to the dry ingredients and mix well. Add eggs; beat in one at a time.
Once the batter is properly mixed, stir in carrots and walnuts. Pour the cake batter into a greased bundt pan and bake at 350 F for 60 to 70 minutes or until golden brown.
Once cake has cooled, frost the cake.

Additional Information:
You can bake the cake in a regular 9″ x 13″ pan.

Carrot Crescents

submitted by becky r.  •  prep time | 20 min  •  total time | 1 hour  •  makes | 6 servings  • difficulty | difficult

Ingredients:

1 tube Pillsbury Crescent Recipe Creations Crescent Seamless Dough Sheet*
1 egg (whisked with 1 teaspoon of water to make an egg wash)
yellow and red liquid food coloring (the kind from the grocery store is fine for this recipe)
1 1/2 cups of your favorite egg, ham or chicken salad (I’ll include my chicken salad recipe below)
1 bunch of fresh dill or parsley

Special Equipment Needed:
pizza cutter or knife
6 metal cream horn molds
pastry brush
non-stick aluminum foil lined baking sheets

Chicken Salad:
2 Boneless Chicken breast halves, cooked
1 Stalk celery
4T Cole slaw dressing
1/4 Cup mayo or veganaise
3 T carrots
1 t onion powder
salt and pepper to taste
MIX all together in food processor until well chopped.

Directions:

Preheat oven to 400 degrees Fahrenheit.

Unroll the Pillsbury Crescent Recipe Creations Seamless Dough Sheet onto a cutting board. Use a pizza cutter or a knife to cut the dough lengthwise into 6 equal strips. Brush one strip with egg wash.

Roll the strip into a 17″-18″ long log. I rolled the strip of dough up into a tube and pinched the seam shut. Then I rolled out the dough into a thinner, longer log by pushing and rolling the log with both hands

Repeat, brushing egg wash onto each dough strip before rolling each into logs.Create 6 logs.

Wrap one dough log around each cream horn mold, trying to keep the seam side against the metal mold. Repeat. Be sure your dough does not hang over the open end of the cream horn mold, as it will make it difficult to remove once baked.

Line a baking sheet with non-stick aluminum foil or parchment paper. Squeeze about 30 drops of yellow food coloring into a small bowl. Add one or two drops of red. Stir to create orange. Brush the orange food coloring all over each carrot shaped dough. Set carrots on lined baking sheet.

Bake for 6-8 minutes until golden brown. I suggest rotating the pan half way through the baking cycle for even browning. Allow carrot crescents to cool for about 5 minutes. Carefully remove the cream horn form by holding the carrot in one hand and using the other hand to twist the mold and gently pull it out.

Fill each Carrot Crescent with egg salad or ham salad. Press a few sprigs of dill or parsley into the egg salad for a decorative effect. Your carrots will keep in an airtight container for up to 2 days, but are best served the day they are baked. Fill your carrots just before serving.

Additional Information:

You can view the blog post where Becky found this neat idea here, complete with step-by-step pictures.

Carrot Rice

submitted by carrie h.  •  prep time | 15 min  •  total time | 35 min  •  makes | 6  • difficulty | difficult

Ingredients:

1 Cup Basmati Rice
2 Cups Water
1/4 Cup Roasted Peanuts
1 Tablespoon Butter
1 Onion, Sliced
1 Teaspoon Minced Fresh Ginger Root
3/4 Cup Grated Carrots
Salt to Taste
Cayenne Pepper to Taste
Chopped Fresh Cilantro

Directions:

1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with a lid, and allow to steam until tender, about 20 minutes.

2. While rice is cooking, grind peanuts in a blender and set aside. Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to stam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Additional Information:

Courtesy: allrecipes.com

Chicken Pot Pie

submitted by tami z.  •  makes | 4-6  •  difficulty | average

Ingredients:

1 pound boneless, skinless, chicken breasts, cut into bite-sized pieces
2 tbsp Italian dressing
2 cups frozen mixed veggies (including carrots for this swap!)
1 can cream of chicken soup
1/4 pound Velveeta Cheese cut into 1/2 inch cubes
1 sheet frozen puff pastry, thawed
1 egg, beaten

Directions:

1. Cook and stir chicken in dressing in skillet on medium until chicken is done. Stir in veggies and soup and spoon into greased 9″ square baking dish. Top with cheese.
2. Unfold pastry sheet and cut into 1/2 inch to 1 inch wide strips. Lay strips in rows about 1/2 apart. Fold every other strip half way back and starting in the center, add strips and right angles, lifting every other strip as the cross strips are put down. Repeat until a lattice top is formed. Trim strips even with dish.
3. Brush with egg and bake for 30 minutes at 400 or until crust is golden brown.

Additional Information:

Cutting pastry with a fluted edge blade (crinkle cutter or pastry wheel) makes it look fancy, but you can use a regular knife just the same as well. You can also use the whole pastry sheet if you want a solid top instead of the lattice — just cut a few slits in the top.

Chicken Pot Pie

submitted by marci s.  •  prep time | 15 min  •  total time | 45 min  •  makes | 6  • difficulty | easy

Ingredients:

1 package (16 ounces) frozen mixed vegetables, thawed (CARROTS, peas, corn, etc.)
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Bisquick® mix
1/2 cup milk
1 egg

Directions:

Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. Bake 30 minutes or until golden brown.

Additional Information:

This recipe is from www.bettycrocker.com

Easy Chinese Stir Fry

submitted by jodi r.  •   prep time | 10 min  •  total time | 30 min  •  makes | 4  •  difficulty | easy

Ingredients:

1 tsp vegetable oil
1 lb. boneless skinless chicken breasts, cut into thin slices
4 carrots, sliced
1/3 cup Balsamic Vinaigrette dressing
2 Tbsp. hoisin sause (substitution: 1 part ketchup, 1 part molasses)
4 green onions, thinly sliced
1 cup white rice

Directions:

Heat oil in large skillet on medium-high. Add meat and sliced carrots; cook and stir for 5 minutes. Stir in dressing and hoisin sauce; stir-fry for 7 minutes, or until carrots are tender and crisp (stir frequently.) Add onions. Cook an additional minute. Serve over hot cooked white rice.

Italian Pasta Salad

submitted by sarah b.  •  prep time | 15 min  •  total time | 3 hours  •  makes | 12  • difficulty | easy

Ingredients:

1 cup mayonnaise
1 cup sour cream
1 envelope Italian or Zesty Italian dressing mix
1/4 cup chopped green peppers
1/4 cup chopped red peppers
1/2 cup broccoli florets
1/2 cup sliced carrots
3 cups tri-color rotini pasta

Directions:

Mix first 3 ingredients until well blended. Stir in vegetables. Fold in pasta.  Refrigerate several hours or until chilled.

Shepherd’s Pie

submitted by lois v.  •  prep time | 30 min  •  total time | 1 hr  •  makes | 8  • difficulty | easy

Ingredients:

1lb lean ground beef
1 cup chopped onion
Salt & pepper to taste
1 can carrots, drained
1 can peas, drained
1 can cream of mushroom soup
2 cups mashed potatoes
1 cup sharp cheddar cheese

Directions:

Cook ground beef in large skillet over med/high heat breaking it up into small pieces.
Add salt & pepper.
Drain any grease.
Add onions cook and stir ’till onions are lightly browned.
Then add carrots, peas, and cream of mushroom soup.
Stir all together.
Put into casserole or pie plate.
Mix mashed potatoes and cheese together.
Layer on top of meat mixture.
Put in oven and bake at 350 for 30 minutes.

Additional Information:

This is a good way to use up leftovers.  Vary vegetables as needed.

Spiced Carrots

submitted by lisa h.  •   total time | 20 min  •  makes | 8-10  •  difficulty | average

Ingredients:

2 lb carrots
1 can tomato soup
2 onion, sliced
2 green pepper, chopped
1 Tbsp butter
1 c sugar
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. prepared mustard

Directions:

Cook carrots until tender. Chop onion and green pepper and saute in butter. Add tomato soup to vegetables. Add remaining ingredients and simmer about 15 min. Serve hot or cold!

Additional Information:

You could add a can of crushed pineapple!

•••
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

These are the fabulous recipes brought to the “Green” recipe swap, listed below in alphabetical order.

Baked Kale Chips

submitted by becky r  •  prep time | 5-10 min  •  total time | 15-25 min  •  difficulty | easy

Ingredients:

3-4 Cups Kale
2T EV Olive Oil
1 t Salt
1/2 t Pepper
1-2 t Additional Seasons (I used Pampered Chef’s Parmesan garlic bread dipping seasoning)

Directions:

Preheat oven to 400.  Wash & cut up Kale, removing “stalks” – dry. (or purchase pre-bagged kind). Place in large bowl and drizzle EVO oil, salt, pepper, and seasonings over top. Mix well by hand and place spread out on a baking sheet.  Place in oven (convection works nice).  After 5-8 minutes take out and rotate kale around in pan.  Place back in oven for an additional 5-8 minutes or until your level of “crispiness” is reached.  Enjoy.

Broiled Asparagus

submitted by marci s  •  prep time | 10 min  •  total time | 45 min  •  makes | 4-6  • difficulty | easy

Ingredients:

Pam (or other) cooking spray
1 bunch asparagus
5-10 cloves fresh garlic, to your taste
olive oil
fresh ground black pepper, to taste

Directions:

Clean and mince the garlic.
Clean and break the asparagus. Lay out on sprayed (with Pam) baking sheet.
Drizzle with olive oil, then put the minced garlic over the top. Finally, grind some black pepper over the top.
Broil until done to your liking, stirring once or twice to get the spices on all of the asparagus.

Crunchy Pea Salad

submitted by lois v  •  prep time | 15 min  •  total time | 1 hr 15 min  •  makes | 8  • difficulty | easy

Ingredients:

8 slices of bacon, cooked and crumbled
1 10 oz frozen peas, thawed and drained
1/4 cup chopped celery
1/4 cup chopped green onions
1 8 oz sliced water chestnuts, drained
1/2 cup chopped cashews

DRESSING:
1/4 cup sour cream
4 tsp red wine vinegar
1/2 tsp sugar
1/8 tsp pepper

Directions:

Cook bacon and crumble.
Combine thawed peas, chopped celery, chopped green onions, bacon, and water chestnuts.
Combine all ingredients for dressing, and pour over salad and toss.
Chill for at least 1 hour.
Just before serving add chopped cashews.

Green Bean Casserole

submitted by lois v  •  prep time | 10 min  •  total time | 45 min  •  makes | 8  • difficulty | easy

Ingredients:

2 Cans French Style Green Beans
1 Can Cream of Mushroom Soup
1/8 tsp pepper
3/4 cups milk
1 1/3 cups French Fried Onions

Directions:

Drain the green beans.
Mix all ingredients reserving 2/3 cup french fried onions.

Bake at 350 degrees for 30 minutes.
Top with other 2/3 cup french fried onions.
Bake for 5 minutes longer.

Additional Information:

Easy to double.

Green Grape Salad

submitted by satu v.  •  prep time | 30 min  •  total time | 30 min  •  makes | 10-15  • difficulty | easy

Ingredients:

4 pounds seedless green grapes
1 (8 ounce) package cream cheese
1 (8 ounce) container sour cream
1/2 cup white sugar
1 teaspoon vanilla extract
4 ounces chopped pecans
2 tablespoons brown sugar

Directions:

Wash and dry grapes. Seperate off the stems. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and pecans, mix again and refrigerate until serving.

Additional Information:

I’d like to try it with the grapes cut in to halves but have not yet.

Guacamole

submitted by dorota a  •  prep time | 15 min  •  total time | 15 min  •  difficulty | easy

Ingredients:

6 avocados, halved, seeded and peeled
1 lime, juiced
2 tsp ground cumin
1/2 medium red onion, diced
2-3 Roma tomatoes, diced
1/3 cup chopped cilantro
1 lg clove garlic, minced
1 1/2 tsp salt
1/2 tsp pepper
1 tsp cayenne (optional)

Directions:

Half, dice, and scoop avocados into large bowl. Juice lime and coat avocados. Using potato masher or fork, smash avocados to desired consistency. Add remaining ingredients and gently mix.

Pesto Manicotti

submitted by jodi r  •  prep time | 15-20 min  •  total time | 1 hr  •  makes | 6  • difficulty | easy

Ingredients:

15 oz. container ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
1 egg
1/4 cup pesto
2 cups spaghetti sauce
10-12 cooked manicotti shells

Directions:

Heat oven to 350. Spread 3/4 cup spaghetti sauce into bottom of 9×13 casserole dish.  Beat egg; mix in cheeses & pesto until blended.  Scoop into ziploc bag & cut off one corner.  Fill cooked manicotti shells with cheese mixture from both sides & line up in baking dish.  Top with remaining sauce.  Cover with tinfoil & cook 40 minutes.

Pistachio Cake

submitted by stacy b  •  prep time | 15 min  •  total time | 1 hr 50 min  •  makes | 16  • difficulty | average

Ingredients:

Cake:
1 box (18.25 ounces) white cake mix
1 package (3.4 ounces) instant pistachio pudding mix
3 eggs
1 cup vegetable oil
1 can (12 ounces) lemon-lime soda (such as 7-Up)

Frosting:
1 package (3.4 ounces) instant pistachio pudding mix
1-1/2 cups milk
1 container (8 ounces) frozen whipped topping, thawed

Directions:

1. Cake: Heat oven to 350 F. Coat two 9-inch round cake pans with nonstick cooking spray. Line bottom of pans with waxed paper and spray again.
2. In a large bowl, beat cake mix, pudding mix, eggs, vegetable oil and soda on medium-high speed for 4 minutes. Scrape down side of bowl after 2 minutes.
3. Equally divide batter between prepared cake pans. Bake at 350 F for 35 minutes, or until a toothpick inserted in the center comes out clean. Cool cake layers in pans on wire rack for 15 minutes. Turn cake layers out directly onto rack and cool completely.
4. Frosting: In a large bowl, beat pudding mix and milk for 2 minutes on medium-high speed. Fold in whipped topping.
5. Place 1 cake layer on a serving plate and frost top with 1 cup of the frosting. Place remaining layer on top and frost top and sides. Garnish with chopped nuts. Refrigerate for at least 1 hour before serving. Store in refrigerator.

Spinach Artichoke Dip

submitted by sarah b  •  prep time | 15 min  •  total time | 2 hours 15 min  •  makes | 20 • difficulty | easy

Ingredients:

1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 can (14 oz) quartered artichoke hearts, drained, chopped
1/2 cup refrigerated Alfredo pasta sauce
1/2 cup mayonnaise
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1 cup shredded Swiss cheese

Directions:

Mix all ingredients in slow cooker.  Cover; cook on low heat for 2-4 hours.  Serve with favorite crackers or bread.

Stuffed Green Peppers

submitted by satu v  •  prep time | 30 min  •  total time | 1 hr  •  makes | 6  • difficulty | easy

Ingredients:

6 green bell peppers
salt to taste
1 pound ground beef
1/3 cup chopped onion
salt and pepper to taste
1 (14.5 ounce) can whole peeled tomatoes, chopped
1 teaspoon Worcestershire sauce
1/2 cup uncooked rice
1/2 cup water
1 cup shredded Cheddar cheese
2 (10.75 ounce) cans condensed tomato soup
water as needed

Directions:

1.Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2.In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3.Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4.Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.

•••
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing

These are the fabulous recipes brought to the “Brunch” recipe swap, listed below in alphabetical order.

Apple Muffins

submitted by dorota a  •  prep time | 20 min  •  total time | 45 min  •  makes | 15  • difficulty | easy

Ingredients:

4 cups diced peeled apples
3/4 cup sugar
1 1/2 cups chopped nuts
1 1/2 cups raisins
2 eggs
1/2 cup vegetable oil
2 tsp vanilla extract
2 cups all purpose flour
2 tsp ground cinnamon
1 1/2 tsp baking soda
1/8 tsp salt

Directions:

In a large bowl combine apples, sugar, nuts and raisins. Set aside. In another bowl beat eggs, oil and vanilla. Stir into apple mixture. Combine dry ingredients and fold into apple mixture. Do not over-mix. Fill muffin cups to the top. Bake at 375 F for 20-22 min or until muffins done.

Berry Roll-Up

submitted by tami z  •  makes | 10  • difficulty | average

Ingredients:

3 eggs
3/4 cup sugar
3/4 cup corn starch
1 tsp baking powder
1 pint heavy whipping cream
5 drops vanilla
berries of your choice

Directions:

Beat the eggs and sugar on high speed until it turns “whiteish”.
Mix the corn starch and baking powder together and then add to wet mixture.
Lay parchment paper on a jelly roll pan. Spread mixture evenly into a rectangle shape. Bake at 400* for 7 – 9 minutes (it should be poofy and browned). Flip it over onto another sugared parchment.
Beat whipping cream to spreadable butter consistency, adding vanilla. Spread onto cake, approx. 1/2″ thick.
Layer berries onto cream layer.
Using parchment paper, roll up and place on serving platter. Refrigerate until set. Add more berries to top. Slice and serve.

Breakfast Casserole

submitted by lisa h  •  prep time | 20 min  •  total time | 45 min  •  makes | 4  • difficulty | easy

Ingredients:

2 slices bread
1/2 pound bulk pork sausage
1/2 cup shredded Cheddar cheese
3 eggs
1 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Directions:

Remove the crust from the bread and cut into 1-in. cubes. Place in a greased 8-in. square baking dish. In a skillet, brown the sausage over medium heat until no longer pink; drain. Sprinkle the sausage and cheese over bread cubes. In a bowl, whisk the eggs, milk, mustard, salt and pepper. Pour over the sausage and cheese. Bake at 350 degrees F for 30 minutes or until puffed and golden.

Additional Information:

I double this. Place in a 9×13 dish and bake for 45 min.

Broccoli Cheddar Quiche

submitted by jodi r  •  prep time | 10 min  •  total time | 1 hr  •  makes | 6  • difficulty | easy

Ingredients:

5 eggs
1 cup sliced baby bella mushrooms
1 cup chopped sweet onion
1 cup chopped broccoli
1/3 cup Miracle Whip
1/3 cup milk
1 cup shredded cheddar cheese
1 frozen deep-dish pie crust

Directions:

Preheat oven to 375 degrees. Cook mushrooms, onions & broccoli in skillet on medium heat for 5 minutes, stirring occasionally. Remove from heat. Beat eggs, dressing & milk with whisk until blended. Stir in vegetables/mushrooms and cheese. Pour mixture into pie crust. Place on a baking sheet & bake for 45 minutes, or until cent of quiche is set and top is lightly browned. Let stand 10 minutes. Slice & serve.

Additional Information:

Use whatever vegetables you have on hand & come up with your own combination — red peppers, spinach, etc.

Brunch Pancakes

submitted by carol v  •  prep time | 10 min  •  total time | 25 min  •  makes | 35 pancakes (7 servings)  • difficulty | easy

Ingredients:

1 pkg (8 oz) cream cheses, softened
4 eggs
2/3 cup flour
1/2 tsp salt
2 tbsp oil
1-3/4 cups cherry pie filling, warmed
7 tsp cinnamon sugar

Directions:

1) Beat cream cheese and eggs with electric mixer on medium speed until well blended. Ad flour and salt; mix well.

2) Heat oil in large skillet on medium heat. Drop tablespoonfuls of the cream cheese mixture in batches, into skilet; cook 1 minute or until bubbles form on tops, then turn over to brown other sides, adding more oil if necessary. Drain on paper towels.

3) Place pancakes on plate and top with pie filling and cinnamon sugar.

Caesar Focaccia Sandwiches

submitted by michelle k  •  total time | minutes  •  makes | 10ish  • difficulty | easy

Ingredients:

Italian focaccia bread
caesar dressing – I usd Marzetti’s Supreme Caesar
romaine leaves – I used a bag of mixed greens
thinly sliced smoked turkey
thinly sliced salami
thinly sliced smoked provolone

Directions:

Cut bread horizontally in half. Drizzle dressing evenly over cut sides of each piece. Layer romaine, turkey, salami, and cheese on bottom half. Top with the other half. Cut loaf into little wedges and secure pieces with a toothpick.

Additional Information:

The sandwiches can be made with any of your favorite deli meats and cheeses.

Cinnamon Blueberry Sauce

submitted by lois v  •  total time | 15 min  •  makes | 1 cup  • difficulty | easy

Ingredients:

1/4 cup sugar substitute—I use Spenda
2 teaspoons cornstarch
2 cups frozen unsweetened blueberries
1/4 cup water
2 Tablespoons lemon juice
1/2 teaspoon ground cinnamon

Directions:

In a small saucepan, combine sugar substitute and cornstarch. Add blueberries, water, lemon juice, and cinnamon. Cook & stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutew, stirring frequently. Serve warm. Refrigerate leftovers.

Additional Information:

You can make this ahead and then microwave it to warm it up. Serve over pancakes, waffles, frozen yougurt, etc.

Cranberry White Chocolate Scones

submitted by katie d  •  prep time | 15 min  •  total time | 30 min  •  makes | 12  • difficulty | easy

Ingredients:

1 cup sour cream
1 tsp baking soda
4 cups all purpose flour
1 cup sugar
2 tsp baking powder
1 tsp salt
2 sticks butter
1 egg
1 cup white chocolate chips
1 cup dried cranberries

Directions:

preheat oven to 350
stir baking soda into sour cream and set aside
mix flour, sugar, baking powder, and salt together in a large bowl
cut in butter
stir in the sour cream mixture and egg just until mixed
stir in white chocolate and cranberries
turn dough onto a lightly floured surface and knead a couple of times
gently pat dough into a rectangle and cut into triangles
place 2 inches apart on greased baking sheet and bake for 12-15 minutes until golden brown on the bottom

French Toast Casserole

submitted by marci s  •  prep time | 10 min  •  total time | 2 hrs  •  makes | 8  • difficulty | easy

Ingredients:

1 loaf (16 oz) cinnamon swirl bread
6 eggs
3 cups milk
2 tsp vanilla extract
confectioners’ sugar
maple-flavored syrup (optional)

Directions:

Cut the bread into cubes. Place into a greased 3-quart shallow baking dish. Beat the eggs, milk, and vanilla extract in a medium bowl with a fork or whisk. Pour over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight. Preheat oven to 350 degrees. Remove baking dish from refrigerator and uncover. Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with confectioners’ sugar. Serve, with syrup, if desired.

Additional Information:

I got this recipe from recipe.com.  The website said it is from Pepperidge Farm.  You can use raisin cinnamon swirl or brown sugar cinnamon swirl bread as well.

•••
Thanks to all the ladies who have attended our recipe swaps, here are some other delicious recipes to try:

Recipe Swap | 5 Ingredients or Less

Recipe Swap | Appetizers & Desserts

Recipe Swap | Brunch

Recipe Swap | Carrots

Recipe Swap | Cookout Time!

Recipe Swap | Green

Recipe Swap | Healthy Eating!

Recipe Swap | Holiday Favorites

Recipe Swap | Italian Foods

Recipe Swap | Mexican Foods

Recipe Swap | Pinterest Inspired

Recipe Swap | Pizzas

Recipe Swap | Something Cold

Recipe Swap | Something I Make Every Week

Recipe Swap | Soups, Salads, & Breads

Infused Water: Simple & Refreshing