Artichoke Mushroom Caps
3 oz cream cheese, softened
1/4 cup light mayo
1 jar (6oz) marinated artichoke hearts, drained and finely chopped
2 tablespoons finely chopped green onion
1/4 cup seasoned bread crumbs
2 teaspoons olive oil
20 large mushrooms, stems removed
In bowl, mix cream cheese & mayo until smooth. Mix in artichokes, parm cheese and onion.
Lightly spray tops of mushroom caps (not hollowed out inside), turn over and place on baking sheet. Spoon cheese mixture into mushroom caps, overfill & stuff!
Combine bread crumbs and oil; sprinkle over mushrooms.
Broil on bottom rack for 6-7 minutes or until mushrooms are tender.
Credit: Ruth Lewis, Taste of Home
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Hearty Poppers
12 jalapeno poppers
1/2 lb lean ground turkey
1/4 cup finely chopped onion
4 oz cream cheese
1-1/3 cup mozzarella cheese
1 tablespoon minced cilantro
1/2 teaspoon garlic powder
1/8 teaspoon each of salt & pepper
Cut jalapenos in half, lengthwise, leaving stems intact; discard seeds. Set aside. In a small nonstick skillet, cook turket and onion until meat is no longer pink. Drain.
In a small bowl, combine cream cheese, 1/3 cup moz cheese, garlic powder & salt/pepper. Stir in turkey mixture. Spoon generously into pepper halves.
Place stuffed halves on baking pan, coated with baking spray. sprinkle with remaining moz cheese. Bake, uncovered at 350 for 20 min (spicy flavor) or 40 minutes for mild.
(When cutting hot peppers, wear disposable gloves, or wash hands thoroughly with soap before touching face/eyes)
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Strawberry Heaven Salad
8 cups fresh spinach or seasonal salad blend
1 cup fresh strawberry's, quartered
1/2 cup broken pecans (or "pecan pie" glazed pecans)
1/4 cup reduced fat feta cheese, crumbled
2 cups cooked, cheese stuffed tortellini (after fully cooked, drain, rinse with cold water & refrigerate)
1/4 cup red onion, sliced
Other great toppings: (cucumber, avocado, sweet corn, sliced boiled egg, sunflower seeds)
Toss all the above ingredients in salad bowl. Let tortellini chill for 30 minutes, then toss on salad when ready to eat!
Dressing:
1/2 cup olive oil
1/3 cup sugar
1/4 cup cider vinegar
1 tablespoon poppy seeds
1/2 teaspoon Worcestershire sauce
1/4 teaspoon paprika
Combine dressing ingredients, shake well, drizzle over salad.
Credit: Cinnamon Colbert, PWC Mommies, Founder
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Salmon in Lime Sauce
1-1/3 cup lime juice
1/4 cup vegetable oil
1 teaspoon grated lime peel
1/2 teaspoon cayenne pepper
4 salmon fillets (6 ounces each)
1 small tomato, chopped
1 small sweet red pepper
2 green onions, thinly sliced
In a small bowl, combine the first 4 ingredients. Pour half the marinade into a large resealable plastic bag; add the salmon. Add the tomato, pepper and onions to the remaining marinade, put in fridge. Let both refrigerate for 30 minutes.
Drain and discard marinade from fish and vegetables. Place each salmon fillet topped with about 1/3 cup vegetable mixture in baking pan.
Bake at 350 for 20-35 minutes depending on how you like your fish cooked.
Credit: Helen Vail, Taste of Home
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Pretty Chicken & Rice
1 can condensed cream of chicken soup, undiluted
1 cup sour cream
1/2 cup 4oz. cottage cheese
3 oz cream cheese
3 cups of cubed, cooked chicken
3 cups cooked rice
1-1/2 cup shredded Monterey Jack cheese
1/8 teaspoon garlic salt
1-1/2 cups crushed tortilla chips
2 cups shredded lettuce
2 medium tomatoes, chopped
Combine the soup, sour cream, cottage cheese and cream cheese in a bowl and blend until smooth. Add in the chicken, rice, cheese and garlic salt.
Bake in a 2qt baking dish. Bake uncovered at 350 for 25-30 minutes or until heated through. Just before serving top with tortilla chips, lettuce and tomato.
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Grilled Rice- Side dish
1-1/3 cups uncooked instant rice
1/3 cups sliced fresh mushrooms
1/4 cup chopped green pepper
1/4 cup chopped onion
1/2 cup water
1/2 cup chicken broth
1/3 cup ketchup
1 tablespoon butter
In a 9-in. round disposable foil pan, combine first 7 ingredients. Dot with butter. Cover with foil, seal edges tight.
Grill over medium heat for 12-15 minutes or until liquid is absorbed. Uncover and allow steam to escape, fluff with fork and serve.
Credit: Shirley Hopkins, Taste of Home
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Candy Bar Pie
5 snickers bars, cut into 1/4 in pieces
1 pastry shell, baked
12 oz sour cream, softened
1/2 cup sugar
2 eggs
1/3 cup sour cream
1/3 cup peanut butter
2/3 cups semisweet chocolate chips
2 tablespoons whipping cream
Place candy bar pieces in the pastry shell, set aside. In a large bowl, beat cream cheese and sugar until smooth. Add the eggs, sour cream and peanut butter, beat on low speed until combined.
Pour into pastry shell over snickers bars. Bake at 325 for 35-40 minutes or until set. Cool on rack.
In large saucepan, melt chocolate chipswith cream over low heat, stir until smooth. Spread over filling. Refrigerate for 2 hours or overnight is best. Cut with warm knife.
Credit: Mary Ann Smith, Taste of Home
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Suga Cookie Pie
1 roll of sugar cookie dough
4 oz. cream cheese, softened
1/2 cup powdered sugar
8 oz. cool whip
Toppings:
1 cup sliced fresh strawberry's
1/2 cup fresh blueberries
(try your own toppings: sliced bananas, mangoes, raspberry's....)
Preheat oven according to cookie dough instructions. Spray pizza pan with cooking spray. Spread cookie dough like a pizza. Cook according to instructions. Blend cream cheese, powdered sugar and cool whip, spread over cooled dough. Top with fruit in any design you wish!
Credit: Faye Simon, Woddbridge, Virginia
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Vanilla Pudding Dessert
1-3/4 cups cold milk
1 package (5 oz) instant vanilla pudding mix
1 can (14 oz) sweetened condensed milk
12 oz cool whip, thawed
4 cups crushed vanilla wafers (about 120 wafers)
3 cups sliced fresh strawberries
In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 15 minutes; fold in condensed milk. Set aside 1 tablespoon whipped topping and 2 tablespoons wafer crumbs. Fold remaining whipped topping into pudding.
In a 3 qt. serving bowl, layer a third of the strawberries, wafer crumbs and pudding mixture. Repeat layers twice. Sprinkle with reserved wafer crumbs; top with reserved whipped topping. Refrigerate until serving.
Credit: Betty Clemons- Taste of Home
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