Angel Lush Cake with Pineapple

1 pkg. vanilla instant pudding
1 (20 oz.) can crushed pineapple, undrained
1 C. Cool Whip, thawed
1 prepared Angel food cake
10 small strawberries

Mix dry pudding mix with undrained pineapple in a medium bowl. Gently stir in whipped topping. Cut cake horizontally into 3 layers. Place bottom cake layer, cut side up on a serving plate. Spread 1 1/3 C. pudding mixture onto cake layer; cover with middle cake layer. Spread 1 C. of pudding mixture onto middle layer and top with remaining cake layer. Spread w/remaining pudding mixture. Refrigerate until ready to serve, at least 1 hour.

Servings: 10

Turkey Muffaletta

1 lb. loaf Italian bread
1/3 C. olive oil
3 T. balsamic vinegar
1 tsp. dried basil
1 garlic clove, minced
½ tsp. salt
¼ tsp. crushed red pepper flakes
¾ lb. sliced deli turkey
6 oz. provolone cheese, thinly sliced
1 jar (7 oz.) roasted sweet red peppers, drained and sliced
½ C. sliced pimiento-stuffed olives
1 large tomato, sliced
3 T. shredded Romano cheese
1 T. minced fresh oregano or 1 tsp. dried oregano
¼ tsp. pepper

Cut bread in half lengthwise; carefully hollow out top and bottom, leaving a 1” shell (discard removed bread or save for another use).

In a shallow bowl, combine oil, vinegar, basil, garlic, salt and pepper flakes; brush over cut sides of bread. In the bottom bread shell, layer turkey, provolone cheese, red peppers, olives and tomato. Sprinkle w/Romano cheese, oregano and pepper. Replace bread top.

Wrap in plastic wrap; refrigerate for 30 min. Cut into slices.

Servings: 6

Toasted Coconut Pie

3 eggs
1 tsp. vanilla
1 C. sugar
4 tsp. lemon juice
½ stick margarine (softened)
1 1/3 C. angel flake coconut
1 unbaked pie shell

Mix sugar, eggs, lemon juice and vanilla in large mixing bowl. Add margarine and coconut to the mixture.

Place unbaked pie shell into a pie pan. If already furnished w/foil pan, be certain to place it on a cookie sheet prior to baking.

Carefully pour mixture into pie shell. Bake at 350 for 30-45 min or until a knife inserted in the center comes out clean. Remove pie from oven and allow to cool slightly prior to cutting.

Ham & Cheese Omelet Roll

3 eggs
½ C. 2% milk
¼ C. all-purpose flour
1/8 tsp. salt
1/8 tsp. pepper
½ C. diced fully cooked ham
¾ C. shredded Colby-Monterey Jack cheese, divided
2 bacon strips, cooked and crumbled

In a small bowl, whisk the eggs, milk, flour, salt and pepper. Pour into an 8” square baking disk coated w/cooking spray.

Bake, uncovered, at 450 for 7-9 min. or until eggs are set. Sprinkle with ham and ½ C. cheese. Bake 3-5 min. longer or until cheese is melted.

Loosen edges of omelet form baking dish w/a knife. Using 2 small spatulas, carefully roll up tightly, jelly-roll style, leaving it in the dish. Sprinkle w/bacon and remaining cheese. Bake for 3-4 min. or until cheese is melted.

Servings: 2

Crab Stuffed Jalapenos

24 large jalapeno peppers
6 oz. fat-free cream cheese
2 tsp. Worcestershire sauce
¼ tsp. garlic powder
1 pkg. (8 oz.) imitation crabmeat, chopped
¼ C. shredded cheddar
12 turkey bacon strips, halved widthwise

Cut stems off jalapenos; remove seeds and membranes. In a small mixing bowl, beat cream cheese, Worcestershire sauce and garlic powder until blended. Stir in crab and cheddar cheese. Transfer to a resealable plastic bag; cut a small hole in the corner of the bag.

Pipe filling into jalapenos. Wrap each with a piece of bacon; secure w/toothpicks. Place on ungreased baking sheet. Bake at 350 for 40-50 min. or until peppers are crisp-tender

Servings: 12

Thai Chicken Pizza

4 whole wheat tortillas
¼ C. reduced-fat creamy peanut butter
2 T. reduced-sodium soy sauce
4 ½ tsp. honey
2 ¼ tsp. rice wine vinegar
2 C. shredded cooked chicken breast
2 small carrots, shredded
½ C. minced cilantro
1 C. shredded mozzarella cheese

Coat both sides of tortillas w/cooking spray; place on ungreased baking sheets. In a small bowl, combine peanut butter, soy sauce, honey and vinegar. Stir in chicken until blended. Spread over tortillas. Top w/carrots, cilantro and cheese.

Bake at 400 for 10-12 minutes or until cheese is melted.

Servings: 4

Savory Crescent Chicken Squares

3 oz. cream cheese, softened
3 T. melted butter (divided)
2 C. cooked cubed chicken or 2-5 oz. cans chicken
¼ tsp. salt
1/8 tsp. pepper
2 T. milk
1 T. chopped onion
1 can crescent rolls
¾ C. crushed seasoned croutons

Preheat oven to 350.

In a medium bowl, blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients.

Separate crescent rolls into 4 rectangles, press perforations to seal. Spoon ½ C. meat mixture onto each roll.

Pull up 4 corners to top center of meat mixture. Twist and tightly seal edges. Brush top with remaining butter. Sprinkle with croutons.

Place on ungreased cookie sheet and bake for 20-25 min. until golden brown.

Servings: 2-4

Sage Meatloaf

1 egg, beaten
2/3 C. milk
1 T. Worcestershire sauce
1 C. crushed saltines
¼ C. finely chopped onion
1 tsp. salt
½ tsp. rubbed sage
¼ tsp. pepper
1 ½ lbs. ground beef or turkey
¼ C. ketchup
3 T. brown sugar
1 tsp. ground mustard
¼ tsp. ground nutmeg

In a large bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Pat meat mixture into an ungreased 9x5x3” loaf pan. Bake, uncovered, at 350 for 50 min.

Combine ketchup, brown sugar, mustard and nutmeg; spread over top. Bake 15-20 min. longer or until meat is no longer pink and a meat thermometer reads 160. Let stand 10 min. before slicing.

Servings: 6

Maple Mustard Pork Chops

2 bone-in pork chops
1 ½ T. maple syrup
1 ½ T. Dijon mustard
1 tsp. olive oil
1 small garlic clove, crushed
salt and pepper to taste

Preheat a cast iron skillet to med-high.

In a small bowl, stir together syrup, mustard, oil, garlic, salt and pepper.

Place chops and mustard mixture inside a large ziplock bag, then shake thoroughly to coat.

Place chops on the skillet, cooking 3-4 min. per side. In the last minute of cooking, pour remaining mustard mixture onto the chops.

Servings: 2

Fire Roasted Penne Pasta with Hot Polish Sausage

1 red bell pepper (cut into bite sized pieces)
1 yellow pepper (“ “)
8 asparagus spears (“ “)
1 red onion (diced)
8 oz. mushrooms, sliced
4 Roma tomatoes (seeded and diced)
2 T. olive oil
1 C. heavy cream
6 oz. pesto
12-16 oz. penne pasta
1/3 C. white wine
4-6 hot polish sausages (grilled and cut into bite sized pieces)
feta cheese to taste

Coat hard vegetables with olive oil and roast in cast iron skillet for 4-6 minutes.

Add soft vegetables (mushrooms and tomatoes). Cook 3-4 minutes.

Add white wine and pesto. Reduce heat and cook additional 3-5 minutes.

Add cream and cook until proper consistency, approx. 3-5 minutes.

Toss with cooked penne pasta, sausage and feta cheese.

Servings: 6

Charlie's Enchilada Casserole

1 can chili w/beans
2 C. grated sharp cheddar cheese
1 large (12 oz.) pkg. Cheese Doritos (save 2 C. for casserole topping)
1 10-15 oz. can enchilada sauce
8 oz. can tomato sauce
2 T. onion, grated
1 ¼ C. sour cream

For topping, set aside sour cream, ½ C. cheese and 2 C. Doritos.

Crumble 6 C. Doritos with hands into a mixing bowl.

Add onion and all other ingredients (except topping). Transfer to 8 ½ x 11” casserole dish. Bake for 20 min. at 375.

Remove casserole from oven. Spread sour cream over the top, cover with Doritos and sprinkle with ½ C. cheese. Bake additional 5 minutes.

Servings: 6

Breaded Tilapia With Dijon Cream Sauce

1 pound tilapia fillets or other white fish
1-1/2 cups seasoned breadcrumbs *
1/2 cup grated Parmesan cheese
1 Tablespoon fresh parsley, chopped (or 1 teaspoon dried)
2 Tablespoons olive oil
1 egg
2 Tablespoons milk
salt and pepper to taste
4 grape tomatoes
8 ounces whole wheat spaghetti
1 Tablespoon butter

Sauce
1/6 cup white wine, such as Chardonnay (about 1.5 ounces)
half of a shallot, finely chopped **
1/2 cup half-and-half cream
1 teaspoon cornstarch
1/2 Tablespoon Dijon mustard
capers to taste (optional)

*If you use plain breadcrumbs instead, add 1 Tablespoon dried Italian seasonings.
**Substitute green onions or chives if desired, to taste.

1. Combine breadcrumbs (and Italian seasonings, if needed), cheese, parsley, salt, and pepper in a shallow dish.
2. Mix milk and egg in another shallow dish.
3. Dip fish in milk mixture, and then coat both sides with crumb mixture. Set aside on a sheet of waxed paper.
4. Heat the oil in a large pan over medium heat.
   
5. Mix the wine and shallot in a small saucepan and bring to a boil over medium heat. Reduce heat and simmer for 10 minutes or so, until liquid is reduced to about 2 Tablespoons.
6. Cook noodles according to package directions. When ready, drain and toss with butter, and then cover to keep warm.
   
7. While the sauce and noodles are cooking, fry the fillets for about 3-4 minutes per side.
8. In a small bowl, thoroughly mix the half-and-half and cornstarch. Stir into the wine mixture and return to a boil, stirring constantly. Reduce heat and continue to cook and stir until thickened. Remove sauce from heat and stir in Dijon mustard and capers.
   
9. Quarter or dice tomatoes according to your preference.
   
10. Serve tilapia over noodles. Top with tomatoes and drizzle sauce over all.

This was sooo good! I had a similar dish at a restaurant this past weekend, and I tried to duplicate it by combining several recipes I found on the Internet. Even my husband, who barely tolerates fish, thought it was pretty good. If this sounds like too much work, just make the tilapia and don't bother with the sauce. It would be tasty on its own.
--Sarah

Slow Cooker Ribs

4 pounds pork baby back ribs*
1/4 cup barbecue sauce (try this recipe)
1/3 cup dark brown sugar
1 Tablespoon paprika
1-1/2 teaspoons chili powder
1-1/2 teaspoons salt
1 teaspoon ground cumin
3/4 teaspoon black pepper
3/4 teaspoon white pepper **
3/4 teaspoon ground oregano
1/2 teaspoon cayenne pepper
1/4 teaspoon sugar

*This works well with any kind of pork or beef ribs, even the (cheap) boneless country style.
**If you don't have white pepper, just use all black pepper.

1. Trim excess fat from ribs.
   
2. Combine dry ingredients and rub over all surfaces of ribs.
   
3. Place ribs in slow cooker, standing on their edge with the meaty side out.
   Cook on low for about 8 hours.
   
4. Remove ribs from slow cooker and brush with barbecue sauce.