Chocolate Gooey Cookies

Ingredients:

1 stick (1/2 cup) butter at room temperature

1 (8oz) brick cream cheese at room temperature

1 egg

1tsp vanilla extract

1 box (18oz) super moist chocolate or devils food cake mix

Powdered Sugar, for rolling in

Directions:

In a large bowl cream together butter and cream cheese. Add egg and vanilla extract, beat until well mixed. Slowly add in cake mix.

Refrigerate mix for at least 2 hours.

Preheat oven to 350 degrees

Roll dough into 1 inch balls (dough will be sticky), then roll in powdered sugar. Place on ungreased cookie sheet 2 inches apart.

Bake 8-10 minutes or until cookies are firm. Cool completely on on wire rack.

Candied Sweet Potatoes

I made this the other night with a left over stuffing and turkey casserole, very tasty...it's like a dessert and side dish rolled into sweet deliciousness ^_^

Ingredients:

3-4 medium sweet potatoes, peeled and sliced

1/2 stick of butter, but into separate tbsp

1/3 cup packed light brown sugar

1/2 bag of miniature marshmallows

2 tbsp toasted pecans (optional)

pinch of salt

Directions:

Preheat oven to 350. Coat a casserole dish with non-stick cooking spray.

In a large skillet melt butter with sliced sweet potatoes, coat potatoes with melted butter and cover. Steam potatoes until just cooked through. Add brown sugar and pinch of salt, cook until dissolved and a good syrup is made. Pour sweet potato mixture into prepared dish, sprinkle pecans over top, then top with marshmallows.

Bake for 10 minutes, or until marshmallows are browned.

Brussels Sprouts with Cranberries

Simple tasty way to make brussels sprouts, looks nice and pretty on your Thanksgiving table!

For a small variation add about half a cup of toasted pine nuts, it adds a nice crunch to it!

Ingredients:

1 pkg Fresh Brussels Sprouts, roughly chopped

2 tbsp butter

1-1.5 cups dried cranberries

salt, pepper and cayenne pepper to taste

Directions:

In a large skillet saute brussels sprouts in butter, about 2-3 minutes. Salt and pepper to taste, then add a pinch of cayenne pepper (all depending on how spicy you like it). Saute another minute. Stir in cranberries and serve.

Chicken and Dumplings

Ingredients:

4 - boneless skinless chicken breast, cut into strips or cubed

4 cups water

1-2 carrots, peeled and chopped

2- stalks celery, cleaned and chopped

2-3 medium potatoes, cubed

1 can biscuits(8 count), cut into quarters or 1/6th's, depends on thickness preference

1 chicken bouillon cube(optional)

salt and pepper to taste

1tsp flour mixed with water(optional)

Directions:

Bring water to a boil and and salt, add chicken. Cook chicken most of the way threw and add chicken bouillon cube, potatoes, carrots and celery (you can add the carrots and celery in a little later if you like them more aldente). Cook until tend then add biscuit pieces and more salt and pepper to taste. Cook 5-7 minutes, or until dumplings are cooked through, to help them cook faster stir them under the water and chicken. If you want to thicken the liquid add in the flour and water mixture until thickened to your liking.

Lasagna Rolls

I made these the other night and they came out really good, I'm not exactly sure on how long to bake them because I was getting ready to put them in the oven and my power went out ='(

Luckily the oven was completely preheated so I threw them in really fast and left them in there until I could smell them, They still came out tasting really good though, I even made some italian bread sticks to go with them, after the power came back on of course =p

Ingredients:

1 box (12 noodles) lasagna noodles

1 small bag baby spinach

1 jar marinara sauce

1 (15oz) ricotta cheese

1 package turkey breast lunch meat

2+ cups of your favorite shredded cheese, I had cheddar and monterey jack on hand

Italian Seasoning

Directions:

Preheat oven to 400 F

Prepare lasagna noodles as stated on box, drain and lay flat to cool before handling.

On each noodle spread about 1.5 tbsp ricotta cheese, 1tbsp marinara sauce, then 3-4(depending on size) spinach leaves, finally 2-3 slices turkey, sprinkle with italian seasoning and roll. Place seam side down in a prepared baking dish, repeat for all noodles. Pour remaining marinara sauce on top of lasagna rolls, then sprinkle as much shredded cheese as desired on top.

Bake 20-25 minutes, or until everything is heated through and the cheese on top is completely melted!

Chicken Tortilla Soup

Ingredients:

2-3 Chicken Breast, about 2 lbs, boiled and cubed or shredded

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 small white onion, diced

1-2 cloves garlic, minced

1 small serrano pepper, seeded and diced

1 can, whole or diced, tomatoes with juice

1 can, black beans, drained and washed

1/2-1 cup frozen corn

1-1.5 cups minute rice, depending on who thick you like it

salt, pepper and chili powder to taste

4 cups chicken broth, I used the water I boiled the chicken in(or water)

Cheese and Corn Tortillas for garnish

Directions:

Saute onion and garlic until translucent. Add in peppers, tomatoes, black beans, and chicken. Add salt, pepper and chili powder to taste, then pour in chicken broth, bring to a simmer. Add in rice and then let simmer for about 5 more minutes.

Serve with corn tortilla and cheese

Potato Stoup

So this is a thicker soup, I like them a little thicker but if you want it more soupy add more liquids or less potatoes!

**Picture coming soon...I ate it before I took a pic =p**

Ingredients:

4 slices of bacon, cut

4 medium sized potatoes cubed, you can peel them but I like the skin

1 (14oz) can low sodium chicken broth

2 1/4 milk

1/2-1cup shredded cheese + some for garnish

~1tbsp butter, I used my country crock spread

salt and pepper to taste

cap full of dried chopped onions (all I had on hand, but I'm sure it would be better with fresh onions)

1/4 tsp minsed garlic

dash cayenne pepper *optional*

Directions:

In soup pot or dutch oven brown bacon. Once browned remove and place on plate with paper towel, it will be sued for garnish.

In bacon drippings add onion, garlic, and potatoes. Let cook about 5 mins. Add chicken broth and milk. Cook until potatoes are mash-able. Mash potatoes to consistency of your liking. Add salt and peppers to taste. Stir in cheese and butter. Serve with garnish of cheese and bacon.

I took this from a baked potato soup recipe, you can certainly add sour cream and bake the potatoes instead of boiling them, I just used what I had on hand and I didn't want to wait for the potatoes to bake =p

Spiced Pumpkin Cookies

In honor of it officially being Fall I decided to make a pumpkin themed dessert! They are so tasty and are only about 70 calories each!

Ingredients:

1/2 cup butter softened

1 cup granulated sugar

1 (about 1/2 can) cup pureed pumpkin (NOT the pumpkin pie filling)

2 eggs at room temp

2 cups all-purpose flour

2 tsp baking powder

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground ginger

1/2 tsp pumpkin spice (yeah I added a little more of it, even though it's made up of all the spices your putting in the cookies =p)

1/4 tsp ground cloves

1/2 cup chopped pecans (or walnuts) +some for topping *optional*

Directions:

Preheat oven to 375 F

In large bowl cream together butter and sugar. Add in eggs and pumpkin. Sift together flour and spices, then add to pumpkin mixture. Once all ingredients are thoroughly add in pecans.

Drop loaded spoonfuls 2 inches apart on an ungreased cookie sheet. Top with a sprinkle of pecans.

Bake 8-10 minutes.

Once finished move to wire rack and let cool completely.

Fajita Enchilada Lasagna

This is my lazy way of making enchiladas, no rolling necessary.

Ingredients:

9 corn tortillas

2 chicken breast

1-2 cups of shredded cheese (depending on how cheesy you want it)

1 can Old El Paso enchilada sauce

salt and pepper to taste

fajita seasoning.

Directions:

Preheat oven to 375 F

Spray a baking pan with non-stick cooking spray.

Salt, pepper and fajita season both sides of chicken breast. Either grill or bake chicken.

After chicken is cooked and cooled shred. Pour in about half a can of enchilada sauce into shredded chicken and mix well.

Layer 3 tortillas, then a third of the cheese, half (or most) chicken mixture, 1/3 cheese, 3 tortillas, rest of chicken mixture, 3 tortillas. Pour remaining enchilada sauce over, then top with remaining cheese.

Bake for 15-20 minutes.

Feel free to layer more, I only had enough ingredients to do "2" layers

Semi-Homemade Chicken and Shrimp Gumbo

Ingredients:

1/2 lbs chicken breast (about 2), cubed into bite size pieces

1/2lbs shrimp, uncooked shelled and deveined(I used frozen)

1-2 cups chopped okra (I used frozen, less slimy that way =p)

1 -14oz can Reduced Sodium Chicken Broth

4 cups water

old bay seasoning

salt and pepper

onion and garlic powder

1 box Zadarans Gumbo mix

Directions:

Sprinkle chicken bites with salt, pepper, garlic powder, onion powder and old bay on all sides. Brown chicken in a little drizzle of EVOO. Once browned add Zadaran's seasoning, chopped okra, chicken broth and water. Bring to a boil and cover, let simmer for about 15 minutes. Add Shrimp and let simmer covered for another 10 minutes.

Your basically following the directions on the box, I'm just adding to it =p

I added a little more cooked rice because I like lots of rice and the served it with a side of cornbread!

Zesty Chicken Parmesan

I made this last night and served it over whole wheat angel hair pasta, my favorite pasta sauce and fresh grated cheese. This makes enough for 2 servings, but is easily doubled.

Ingredients:

2- Chicken Breasts, pounded to the thinness desired, the thinker it is the faster they cook!

1 cup- mixture of zesty and italian bread crumbs and grated parmesan cheese

1 tsp Italian seasoning

salt and pepper to tasty

cooking spray

Directions:

Preheat oven to 400 F and either line or spray a baking sheet

Once chicken is pounded to desired thickness, salt and pepper each side.

Dredge each breast through the bread crumb mixture, your you can pour it over on the prepared dish.

Sprinkle the Italian seasoning over the top of the breasts.

Spray the cooking spray over the top of the breast, it helps the tops to come out nice and crispy.

Bake for 25 minutes or until chicken is cooked all the way though, don't over cook!

Chocolate Mug Cake

So I haven't tried this yet, but I completely plan on it!

Ingredients :

4 tbsp flour

4 tbsp sugar

2 tbsp cocoa powder

1 egg

3 tbsp milk

3 tbsp oil

3 tbsp chocolate chips(optional)

3 tbsp pecans/nuts (optional)

a splash of vanilla extract

1 large microwave safe coffee mug

Directions:

Add dry ingredients to mug and mix well. Add egg and mix well before adding the milk and oil. Mix in vanilla, nuts, and chocolate chips. Put mug in microwave and zap at 1000 watts for 3 minutes. The cake will puff over the top. Remove from microwave and allow to cool.

If your feeling nice you can cut it in half and share it a la mode ;)

if you try it before I do tell me what you think!!

Easy Cheesy Chicken Enchiladas

Made these tonight, makes 8 enchiladas!

Ingredients:

8-16 corn tortillas, if you want to double up use 16 since they do rip easily

2 chicken breast, about a pound, boiled and shredded

2+ cups of mexican blend cheese

1 (8oz) can Old El Paso enchilada sauce, I used the mild sauce

Directions:

Preheat ove to 375 degrees

Spray cooking dish

For boiling the chicken: in 6 or so cups of water boil both chicken breast, salt and pepper the water, or add a chicken bouillon cube. remove chicken once cooked all the way through, let cool then shred. Save about 1/2 cup of the broth to pour over the enchiladas.

For enchiladas: in a bowl mix together shredded chicken, 3/4 can of enchilada sauce and 1 cup of cheese. Spoon mixture onto one end of tortilla and roll, place in dish with seam side down. Repeat 7 more times. There might be some chicken mixture left over, just pour the rest on top of the enchiladas. Then pour remaining sauce over enchiladas. Cover the top with remaining cheese.

Cook in preheated oven for 20-25 minutes, until cheese is melted and everything is heated through.

**To spice it up add a couple spoonfuls of salsa to the chicken mixture, tasty!!

Oreo Cupcakes

I made these for my friend for his birthday, if you don't have a sweet tooth these are DEFINITELY not for you =p

Ingredients:

1-Duncan Hines Super Moist Milk Chocolate Cake Mix

all ingredients that the mix calls for(eggs, oil and water)

1 pkg- Oreos

2 tubs of White Frosting

Directions:

Bake cup cakes according to package directions. Let completely cool.

Fill a pastry bag or ziplock plastic bag with the tip cut off with about 3/4 of 1 tub of white icing. Cut a small hole in the center of each cupcake, fill with icing and then put the cut out part back over the hole.

In a large ziplock back put in about 1.5 rows of Oreos (make sure that you have at least 24 whole ones left) seal bag, making sure there is no air in it, then using a rolling pin, smash the Oreos into crumbs.

Mix Oreo crumbs into remaining icing. Ice cupcakes with a spatula or using the bag you used for the filling of the cupcakes.

Decorate cupcakes by placing the remaining whole Oreos on top of each cupcake.

Broccoli Cheese Stuffed Chicken

So I made this tonight and though it needs a little tweaking it was SUPER good!

Ingredients:

4 - boneless skinless chicken breast pounded to about 1/4in thick

1 can - Campbell's Cheddar Cheese Soup or Broccoli Cheese Soup

1.5-2 cups - frozen broccoli florets

1-1.5 cups - Italian Style Bread Crumbs (enough to dredge the stuffed chicken in)

Salt and Pepper to taste

toothpick to keep chicken together

Directions:

Preheat oven to 400 Degrees

Put frozen broccoli in microwaveable bowl with a little water and steam in microwave for 1-1.5 mins. Once broccoli is finished drain and give it a rough chop.

Add cheddar cheese soup to chopped broccoli and salt and pepper to taste.

Take chicken and salt and pepper both sides (completely optional, I do this all the time though)

Put 1-2 spoonfuls, just enough to not make pouch over flow too much, of cheese and broccoli mixture into center of chicken breast and then close and hold chicken with toothpicks.

Dredge each breast through the breadcrumbs and place on baking sheet, I would line it just incase the cheese boils over.

Bake for 20-30 mins, or until chicken is cooked all the way through.

Serve over brown or white rice and enjoy! Please feel free to comment with tweaking suggestions! Picture to come soon I promise!

Zucchini Moussaka

Ingredients:

11/2 pounds zucchini, scrubbed and cut lengthwise in 1/3-inch-thick slices

FILLING

1/2 pound ground lean lamb or beef

1 cup chopped onion

2 teaspoons minced garlic

1/2 teaspoon each ground cinnamon, dried oregano leaves and salt

1 cup chicken broth

2/3 cup uncooked converted white rice

box frozen chopped spinach (cut frozen block in half)

1 can (8 ounces) tomato sauce

TOPPING

2 tablespoons stick butter or margarine

1/4 cup all-purpose flour

11/2 cups milk

2 large eggs, beaten

1/4 teaspoon salt

pinch of ground nutmeg

1/4 cup grated Parmesan cheese

Directions

Lightly grease a shallow 2-quart baking dish.

Bring 3 cups water to boil in a large nonstick skillet. Add zucchini, cover, reduce heat and simmer 10 minutes or until crisp-tender. Remove to paper towels to drain.

Filling: Wipe skillet. Add lamb, onion and garlic. Cook, breaking up meat with a wooden spoon, until no longer pink. Stir in cinnamon, oregano and salt, then remaining filling ingredients. Cover and simmer 10 minutes, stirring 2 or 3 times as spinach thaws. Stir in tomato sauce. Remove from heat.

Topping: Melt butter in a 2-quart saucepan. Whisk in flour and cook, stirring 1 to 2 minutes without letting mixture brown. Gradually whisk in milk. Cook, whisking constantly, 4 to 5 minutes until thickened and smooth. Whisk about 1/3 the hot mixture into beaten eggs, then whisk egg mixture into remaining sauce. Remove from heat; stir in nutmeg.

Heat oven to 350°F.

To assemble: Cover bottom of prepared baking dish with half the zucchini slices. Spoon on all the Filling, then cover with remaining zucchini. Pour on Topping and sprinkle with cheese.

Bake 20 to 25 minutes or until hot and bubbly and top is lightly golden.

Honey Wheat Bread

Ok so this recipe yields a 1-lbs loaf for a bread machine. I'm sure there's a way to do it by hand, but I LOVE my bread machine, it takes 3 hours instead of a whole day ^_^

When I made this I set my crust on light because my breadmaker tends to burn the crust when it's on medium.

Ingredients:

1-1/8 cup luke warm water (between 80 & 90 degrees)

1/4 cup of honey(I'm not exactly sure how much I squeeze the honey for 5-10sec right into the water)

1/2 tsp salt

2 cups whole wheat flour

1 cup bread flour

2 tbsp vegetable oil

1.5 tsp dry active yeast

Directions:

Add all ingredients, in order, into bread machine. Select settings and let it bake away!

Chicken Divan

Made this last night, it was very tasty and super filling! It makes at least 2 servings.

Ingredients:

2- Skinless Chicken Breast, pounded to about an inch thick

1-can Campbell's Broccoli Cheese Soup

1/2- can water or fat free milk

1.5 cups - Broccoli and Cauliflower mix(or just Broccoli)

1/2 cup - bread crumbs, I did a mixture of plain and Italian

1 cup - mixed shredded cheese, I used a mexican blend

salt and pepper to taste

Directions:

Preheat oven to 400 degrees

Salt and peper both sides of chicken breast. Place chicken in a glass baking dish.

Pour/spread broccoli cheese soup over chicken and then pour the water over.

Sprinkle half the bread crumbs over chicken.

Bake chicken for 15 mins. Remove chicken from oven.

Pour broccoli and cauliflower over top. Sprinkle with rest of bread crumbs and cover with shredded cheese. Return to oven for an additional 10 mins or until chicken is cooke all the way through.

Served over white rice and enjoy!

Okra Fries

This is one of my own little concoctions, I got the idea from Iron Chef, they did wedges and deep fried them. I've been trying to go a little more healthy so here are some healthy fries ^_^

Ingredients:

1-bag of frozen/fresh okra or however much you want (I've done with both, fresh is a little more slimy but still very tasty)

1/2 cup egg whites or 2+ eggs + milk

1 cup(enough for dredging) whole wheat flour

salt and pepper to taste

pinch of cayenne pepper (optional)

Cooking spray

Directions:

Preheat oven to 400 degrees

Cut okra into 4's length wise. Combine flour, salt and pepper, and cayenne in bowl.

Dredge fries through egg whites and then flour mixture. (You can double dredge them if you like, but they come out good if dredged once)

Place fries on a foil lined cookie sheet.

Once all fries are dredged and on cookie sheet spray a lightly with cooking spray.

Bake in oven for 10-15 minutes or until fries have reached desired crispness

I baked these once at 350 and once at 400, I liked how crispy they came out at 400. I baked them at the same time I was baking something else. At 350 I used frozen okra (that had been thawed slightly) and they took about 20 - 30 minutes to cook.

Sopapilla Cheesecake ~ My Version

So this is my variation on the recipe of the Sopapilla Cheesecake

Ingredients:

2 - cans (8 count) reduced fat Crescent Rolls

2 - (8oz) reduced fat cream cheese

1-2tbsp honey

1-2tbsp butter(enough to cover the entire top)

1-2tbsp cinnamon sugar (enough to cover the entire top of the cake)

Directions:

Preheat oven to 350 F

Spray 9x9in pan with cooking spray. Use one can of Crescent Rolls to cover bottom of pan, make sure to push all the perforations together(so the filling won't seep through). Have the rolls go up the sides of the dish, they'll go up about half way or so.

In a bowl mix together both packages or cream cheese and honey. Spread mixture over crescent roll bottom.

Cover with remaining crescent rolls, doing it the same exact way you did the bottom. With a brush or knife spread butter over the entire top of the cake. Then sprinkle top with cinnamon sugar.

Bake for 30-35 mins, all depending on how well done you like our crescent rolls.

Drizzle with honey and powdered sugar, serve warm and enjoy!

**other options, add frozen fruit on top of the cream cheese mixture(strawberries, blueberries, etc) Maybe even use flavored creamcheese**

Next time I make this I'm going to try it with Strawberries!

**Made this with strawberries, Walmart didn't have a regular bag of sliced strawberries so I got a container. The juices over flowed a little while baking, which I figured they would, so if you plan on doing it like that make sure not to use all the juice or put the strawberries under the cream cheese mixture! Other than that it looks pretty good and I'm sure it will taste even better!!**

Sopapia Cheesecake

I'm so going to try these for sure. I have a graduation party to go to soon, might have to try this for that ^_^

3 cans Crescent rolls
3 8 oz packages cream cheese
2 1/2 cups sugar
1 tsp. vanilla
1 tbsp. cinnamon
1 stick butter
2 packages frozen strawberries or other fruit (optional)

Mix cream cheese, 1 tsp. vanilla, and 2 cups sugar. Spray 9x13 pan with cooking spray.

Line bottom of pan with 1-1/2 cans of Crescent rolls. Smooth cream cheese mixture over rolls. Add your choice of fruit (optional). Cover with 1-1/2 cans remaining Crescent rolls.

Melt 1 stick of butter and pour over last layer of rolls. Mix 1/2 cup sugar and 1 tablespoon cinnamon then sprinkle on top.

Bake at 350°F for approximately 30-35 minutes.

Tomato/Spaghetti Sauce

So this is my first time making a homemade tomato sauce so if you have any suggestions on how to make it better please let me know!

Ingredients:

7-8 Roma Tomatoes, depending on the size, sliced

1 med. white onion, diced

2 cloves garlic, minced

1 tbsp extra-virgin olive oil

1 tsp Italian Seasoning

pinch red pepper flakes

1 bay leaf (2 if they are small)

1 (14oz) can low-sodium chicken broth

1 (6oz) can tomato paste

salt and pepper to taste

Directions:

In a large pot saute garlic and onion in EVOO until translucent. Add tomatoes and cook for about 5 mins, until you can cut tomatoes with spatula. Add chicken broth and tomato paste and simmer on med-low heat for a couple minutes. With a hand blender, blend and pulse until pureed or until desired consistency. Add red pepper flakes, Italian Seasoning, and bay leaves. Cover and bring back to simmer over med-low heat, simmer for about 30 mins. Simmer uncovered until thickness desired is reached.

Serve or freeze!

Beignets

OK, so ever since the Princess and the Frog came out I've wanted to find a good recipe for Beignets. I was watching Paula Deen today and her show was all about foods you can find in New Orleans, and her dessert was Beignets ^_^ not to mention the recipe looks really easy! I might have to try and do these this weekend!!

Ingredients

• 1 1/2 cups lukewarm water
• 1/2 cup granulated sugar
• 1 envelope active dry yeast
• 2 eggs, slightly beaten
• 1 1/4 teaspoons salt
• 1 cup evaporated milk
• 7 cups bread flour
• 1/4 cup shortening
• Nonstick spray
• Oil, for deep-frying
• 3 cups confectioners' sugar

Directions

Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes.

In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat oil in a deep-fryer to 350 degrees F.

Add the confectioners' sugar to a paper or plastic bag and set aside.

Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly.

Stuffed Young Zucchini

I so plan on trying this!!

Ingredients

• 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
• 2 tablespoons extra-virgin olive oil
• 12 crimini mushrooms, chopped
• 1 small to medium yellow onion, chopped
• 3 to 4 cloves garlic, grated or chopped
• Salt and freshly ground black pepper
• 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
• 2 slices white toasting bread
• Softened butter
• A small handful flat-leaf parsley
• A few sprigs fresh tarragon or a small handful basil leaves
• 3/4 cup shredded Parmigiano-Reggiano
• 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve 4 of the small zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little extra-virgin olive oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining extra-virgin olive oil in a skillet over medium-high heat and saute the mushrooms, onions and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, to taste and heat through for 1 minute, then remove from the heat.

While the veggies cook, toast the bread in a toaster, then spread liberally with butter and tear into pieces. Add the bread to a food processor along with the parsley and tarragon or basil, and pulse into herb crumbs.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Pulled Pork Sandwich

So tonight I tried my hand at Slow Cooker Pulled Pork Sandwiches...they were delicious! So here goes:

Ingredients:

1- 2lb pork tenderloin (you can use a tougher meat if you want, but this was the cheapest for me)

1- can Dr. Pepper (or Root Beer)

almost 1- bottle of your favorite BBQ sauce(I used Jack Daniel's Hickory Smoked)

4- hamburger buns (I used kaiser rolls and it was good)

optional- salt, pepper, garlic powder

Directions: *optional* before putting tenderloin in slow cooker rub salt, pepper and garlic then with a knife poke holes in the top of the pork. Place tenderloin in slow cooker and pour soda over it. Then add a couple tablespoons of BBQ sauce. Cover and cook on low for 6-7 hours (on high for 2-3 hours) until pork is pull apart tender. Remove pork from slow cooker, and pull apart. After pulled apart return to slow cooker and add the rest of the BBQ sauce. Put heaping spoonfuls of pork and sauce on buns and enjoy!

*When I made this the sauce came out really thin, if you like the sauce thicker use less soda. Next time I make this I'm also going to try using coke (probably coke zero) and I'll post how it turns out!*

Brunch Burger

OK, so I saw this the other day on Paula's Best Dished...or one of her many shows and just had to share it. I don't know if I would ever try and make it, looking at the picture makes my arteries clog, but it's still one of those recipes =p

Ingredients

• 1 1/2 pounds ground beef
• 3 tablespoons freshly chopped parsley leaves
• 2 tablespoons grated onion
• House Seasoning, recipe follows
• 2 tablespoons butter
• 3 eggs
• 6 slices bacon, cooked
• 3 hamburger buns
• 3 English muffins
• 6 glazed donuts

Directions

Mix the ground beef, chopped parsley and grated onion together in a large mixing bowl. Season liberally, with House Seasoning. Form 3 hamburger patties.

Heat a large cast iron skillet over medium-high heat and spray with non-stick cooking spray. Add the burgers and cook until desired temperature, 4 to 5 minutes per side for medium-rare.

Fry bacon in a hot pan until crisp. Remove and drain on paper towels. Set aside.

While burgers are cooking, heat a non-stick pan, over medium heat. Add 2 tablespoons butter. Crack 3 eggs into the pan. Cook until the yolks are just set and still slightly runny and remove.

Place burger patties on English muffins or buns, and if desired, on glazed donuts, as the buns. Top each burger with 2 pieces of bacon and a fried egg.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.