Pumpkin Scones

Ingredients:

• 2 cups all-purpose flour
• 7 tablespoons sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 6 tablespoons butter
• 1/2 cup canned pumpkin
• 3 tablespoons half-and-half or milk
• 1/2 teaspoon vanilla
  
• 1 large egg

Directions:
Preheat oven to 425 degrees F. Lightly oil a baking sheet or line with parchment paper. Mix dry ingredients, then mix wet ingredients in separate bowl. Fold wet ingredients into dry ingredients. Form the dough into a ball. Form into six triangles and place on prepared baking sheet. Bake for 14–16 minutes. Scones should begin to turn light brown. Place on wire rack to cool.

Spinach Mushroom Quiche

INGREDIENTS

• 1 pie crust (I'll admit I used a pre-made, store bought crust)
• 2 tablespoons butter
• 1/2 medium white onion, chopped fine
• 6-7 large button mushrooms, sliced
• 1 1/2 cups fresh spinach
• Salt and freshly ground pepper
• 3/4 cup milk
• 3 large eggs
• 6 ounces sharp cheddar cheese, grated (1 1/2 cups)
  

DIRECTIONS

Preheat oven to 350°. Press pastry into a pie-pan, lightly prick with fork, and bake for 15 minutes or as directed on box. Meanwhile, heat butter in a large nonstick skillet over medium high heat. Add onion, and cook, stirring, until translucent but not brown, about 1 minute. Add mushrooms and cook for about 8 more minutes until mushrooms are brown. Stir in spinach and cook until slightly wilted, about 1 minute. Take pastry out of oven, let cool for a few minutes, then sprinkle bottom with half of the cheese. Mix eggs, milk, salt, and pepper in a bowl. Stir in the spinach/mushroom mixture, then pour into pastry. Top with remaining cheese. Bake for 30-35 minutes, until quiche sets. Let cool for 10 minutes before slicing. Serves 6-8.

Spinach Artichoke Dip

INGREDIENTS

• 4 tablespoons butter
• 1 onion, chopped fine
• 18 oz frozen artichokes, thawed, squeezed dry, and chopped (can also used canned/bottled)
• 2 garlic cloves, pressed
• 1/4 cup flour
• 2 cups milk
• 1 1/4 cups grated Parmesan cheese
• 1 tablespoon lemon juice
• 1 tablespoon hot sauce
• 1 bag fresh spinach
  

DIRECTIONS

1. Heat oven to 450 degrees. Melt 2 tablespoons butter in large saucepan over medium-high heat. Cook onion until softened, about 5 minutes. Add artichokes and cook until lightly browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer artichoke mixture to plate and reserve.
2. Melt remaining butter in empty pan. Stir in flour and cook until just golden, about 1 minute. Slowly stir in milk, 1 1/4 cups Parmesan, lemon juice, and hot sauce. Reduce heat to medium-low and simmer until thickened, about 3 minutes. Off heat, stir in spinach and reserved artichoke mixture.
3. Transfer to a baking dish and bake until golden brown and bubbling, about 15 minutes. Cool 5 minutes. Serve.
   

Baked Ziti

This one is actually a MaryAnn original. I served it for my husband's birthday and made two large pans. I expected to have tons of leftovers, but it was practically all gone by the next day.

INGREDIENTS:
1 lb package of ziti pasta
1 medium yellow onion, chopped
1 package sliced mushrooms
2-3 cloves garlic, pressed
1 jar spicy arrabiata tomato sauce
1 can diced tomatoes
1 cup light cream
2 cups mozzarella cheese
1 cup Parmesan cheese

DIRECTIONS:
Cook pasta according to package directions. Meanwhile saute onions, mushrooms, and garlic over medium heat in a small amount of olive oil until tender. Stir in tomato sauce and diced tomatoes. Add cream a little at a time until sauce reaches the desired pinkness. In a large bowl, toss sauce with pasta to coat. Next, layer about half the pasta in the bottom of a large baking dish. Cover the layer with mozzarella cheese then spoon on remaining pasta. Top with Parmesan cheese. Cover and bake for 20 minutes at 350 degrees, then uncover and bake for about 5 more minutes or until cheese begins to melt. The recipe will make 8 large servings.

Spinach Salad

I have to thank my friend Alyssa for sharing this one. Apparently it comes from a country club in Idaho. The dressing makes this salad superb!

Dressing:
2 c sugar
1 T dry mustard
1/4 c poppy seeds
1 T salt
1/2 small yellow onion diced
3/4 c cider vinegar
1/4 c balsalmic vinegar
2 2/3 c salad oil (veg oil or canola oil)
Mix all ingredients in blender

Salad:
Romaine or spinach
strawberries
raspberries
blackberries
blueberries
mandarin oranges
almond slivers
craisins
blue cheese

Baked Salmon Steaks

This is my favorite salmon recipe and it is ready in 30 minutes or less. I like it with broccoli (or any other green veggie) and Parmesan potatoes.

INGREDIENTS:
salmon steaks (about 1/2 lb each)
lemon juice
bread crumbs (can be Italian style)
garlic and onion powder
Butter (about 2 tablespoons)
salt and pepper, to taste

DIRECTIONS:
Spray a shallow sided aluminum baking pan with olive oil spray. Place fish steaks on pan, and drizzle with butter and lemon juice. Sprinkle evenly with garlic and onion powder and a pinch each of salt and pepper. Sprinkle breadcrumbs liberally over the top of the fish.

Bake at 375 degrees for 20-25 minutes or until fish flakes. Squeeze lemon juice over top before serving.

Banana Bread

I won't use another recipe for banana bread. This one is perfect - not too moist, yet not too dry!

INGREDIENTS:

• 1 cup sugar
• 1 cup (about 2 medium) mashed bananas
• 1/2 cup butter, softened
• 1/4 cup milk
• 2 teaspoons vanilla
• 2 eggs
  
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

DIRECTIONS:
Heat oven to 350 degrees. Grease bottom only of a 9x5 or 8x4 inch loaf pan. Combine ingredients in a large bowl and beat just until dry ingredients are moistened. Pour batter into prepared pan. Bake at 350 degrees for 50 to 60 minutes or until a toothpick comes clean. Cool 5 minutes, then remove from pan.

Garlic Alfredo Sauce

I have to credit my friend Kristin with this one. She served it over homemade sweet potato gnocchi and it tasted like five star restaurant quality! I had been searching for a good white sauce recipe for a long time, so I'm so glad Kristin was willing to share when I begged her for the recipe.

INGREDIENTS:
4 T unsalted butter
2 clove garlic, minced
1 c cream
1 c grated parmesan
salt & pepper

DIRECTIONS:
Melt the butter over medium-low heat. Add garlic & cook a few minutes. Whisk in the cream. Add the cheese a little at time, whisking to melt. Salt & pepper to taste.

Cake Mix Cookies

This is the fastest, easiest cookie recipe ever! AND, the good news is, they still taste fabulous.

INGREDIENTS:
1 cake mix (whatever flavor you're in the mood for)
1/2 cup oil
2 eggs

DIRECTIONS:
Mix all ingredients together, spoon onto cookie sheet and bake for 12-14 minutes at 350 degrees. Cool on cookie sheet.

My favorite combinations:
- Lemon cake mix + 1 cup coconut
- Yellow cake mix + 1 cup milk chocolate chips

Pizza Sauce

I must say, this is the best pizza sauce I have ever had. It mimics Marchiano's. I can give it no greater compliment!

INGREDIENTS:

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup onion, chopped
• 1/4 cup celery, chopped
• 2 garlic cloves minced
• 1 (8 ounce) can tomato sauce
• 1 (6 ounce) can tomato paste
• 2 tablespoons grated parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1 small bay leaf
• 1 teaspoon fennel seed

DIRECTIONS:

1. In a large skillet, melt butter with the oil. Add the onion, celery and garlic and saute until soft and transparent.
2. Add tomato sauce and tomato paste and stir until smooth.
3. Add remaining ingredients and bring to slow simmer.
4. Simmer for 30-60 minutes (or not at all depending on your taste and time frame).
5. Remove the bay leaf and spread the sauce on your prepared pizza dough.

The recipe will make enough sauce for two medium (about 12 inch) pizzas.

Bruschetta Stuffed Chicken

This is one of my all time favorite chicken recipes. I serve it with a side of steamed fresh broccoli and a side of yellow summer squash cooked in browned butter.

INGREDIENTS:

• 1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
• 1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese
• 1/4 cup chopped fresh basil
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
• 8 small boneless skinless chicken breast halves (2 lb.)
• 1/3 cup Italian salad dressing
  

DIRECTIONS:

1. PREHEAT oven to 350 degrees.
   
2. MIX tomatoes, cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
3. PLACE 2 chicken breasts in large freezer-weight resealable plasticbag. Pound with meat mallet or side of heavy can until chicken is 1/4inch thick. Remove from bag; place, top-sides down, on cutting board.
4. Repeat with remaining chicken. Spread chicken with stuffing mixture.
5. Starting at 1 narrow end, tightly roll up each breast. Place seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
6. BAKE 45 min. or until chicken is done (It should be at least 165°F on the inside).

Makes 8 servings.