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easy-cheesy-breadsticks

Easy Cheesy Breadsticks

Ingredients
(10 ounce) can prepared pizza crust
1 tablespoon butter, melted
1⁄2 cup provolone cheese, shredded
1 tablespoon parmesan cheese
1 tablespoon dried basil
1⁄4 teaspoon garlic salt

Ingredients
Preheat oven to 425.

Unroll pizza dough onto a greased cookie sheet and brush with butter.

Sprinkle cheeses and spices evenly over the dough.

With a pizza cutter, cut dough lengthwise into 12 long strips. Then cut those in half to make 24 strips.
Do not separate strips.

Bake for 10-12 minutes or until light golden brown.

Recut along each strip and remove from cooking sheet.

Serve sticks warm with marinara sauce.

cherry-kiss-cookies

Cherry Kiss Cookies

Ingredients
1 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon salt
2 teaspoons maraschino cherry juice
1/2 teaspoon almond extract
6 drops red food coloring, optional
2-1/4 cups all-purpose flour
1/2 cup chopped maraschino cherries
54 milk chocolate kisses, unwrapped

Directions
Preheat oven to 350°. In a large bowl, beat butter, confectioners’ sugar and salt until blended. Beat in cherry juice, extract and, if desired, food coloring. Gradually beat in flour. Stir in cherries.

Shape dough into 1-in. balls. Place 1 in. apart on greased baking sheets.

Bake 8-10 minutes or until bottoms are light brown. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool. Yield: 4-1/2 dozen.

Recipe found here: Cherry Kiss Cookies

chocolate-cream-cheese-brownies

Chocolate Cream Cheese Brownies

Ingredients
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 ounces German sweet chocolate, chopped
3 tablespoons butter
3/4 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 large eggs
1/2 cup chopped nuts

FILLING:
3 ounces cream cheese, softened
1/4 cup sugar
1 large egg
2 tablespoons butter, softened
1 tablespoon all-purpose flour
1/2 teaspoon vanilla extract

Directions
Preheat oven to 325°. Whisk together flour, baking powder and salt. In a large microwave-safe bowl, microwave chocolate and butter on high until butter is melted; stir until smooth. Whisk in sugar until blended. Whisk in extracts and eggs, one at a time. Stir in flour mixture. Pour half of the batter into a greased 8-in. square baking dish.

Beat together filling ingredients until blended; spoon over batter in pan. Spoon remaining batter over top. Swirl gently with a knife.

Bake until filling is set, 35-40 minutes. Cool in pan on a wire rack 1 hour. Refrigerate at least 2 hours. Cut into bars. Refrigerate leftovers. Yield: 2 dozen.

Recipe found here: Chocolate Cream Cheese Brownies

smoked-salmon-bagel-sandwiches

Smoked Salmon Bagel Sandwiches

Ingredients
2 tablespoons prepared pesto
2 whole wheat bagels, split and toasted
1/8 teaspoon coarsely ground pepper
4 to 5 ounces smoked salmon or lox
2 slices tomato
2 Bibb or Boston lettuce leaves

Directions
Spread pesto over bagel bottoms; sprinkle with pepper. Layer with salmon, tomato and lettuce leaves. Replace tops. Yield: 2 servings.

Recipe found here: Smoked Salmon Bagel Sandwiches

best-ever-potato-soup

Best-Ever Potato Soup

Ingredients
6 bacon strips, diced
3 cups cubed peeled potatoes
1 small carrot, grated
1/2 cup chopped onion
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon celery seed
1 can (14-1/2 ounces) chicken broth
3 tablespoons all-purpose flour
3 cups 2% milk
8 ounces process cheese (Velveeta), cubed
2 green onions, thinly sliced, optional

Directions
In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.

Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions. Yield: 8 servings (2 quarts).

Recipe found here: Best-Ever Potato Soup

quick-fettuccini-alfredo

Quick Fettuccini Alfredo

Ingredients
8 ounces uncooked fettuccine
6 tablespoons butter, cubed
2 cups heavy whipping cream
3/4 cup grated Parmesan cheese, divided
1/2 cup grated Romano cheese
2 egg yolks, lightly beaten
1/4 teaspoon salt
1/8 teaspoon each pepper and ground nutmeg

Directions
Cook fettuccine according to package directions. Meanwhile, in a saucepan, melt butter over medium-low heat. Stir in the cream, 1/2 cup Parmesan cheese, Romano cheese, egg yolks, salt, pepper and nutmeg. Cook and stir over medium-low heat until a thermometer reads 160° (do not boil).

Drain fettuccine; serve with Alfredo sauce and remaining Parmesan cheese. Yield: 4 servings.

Recipe found here: Quick Fettuccini Alfredo

slow-cooker-butter-chicken

Slow-Cooker Butter Chicken

Ingredients
3 tablespoons butter
1 tablespoon vegetable oil
3 lb boneless skinless chicken thighs, cut into 2-inch pieces
1 medium yellow onion, diced
5 cloves garlic, finely chopped
3 tablespoons finely chopped peeled gingerroot
2 tablespoons garam masala
1/4 cup canned Muir Glen™ organic tomato paste
3/4 teaspoon salt
1/2 cup Progresso™ chicken stock (from 32-oz carton)
1/2 cup heavy whipping cream
1/4 cup cilantro leaves, stems removed

Directions
1 Spray 4-quart slow cooker with cooking spray.

2 In 10-inch skillet, heat butter and oil over medium-high heat. Add half of the chicken and cook, turning once, until browned, about 5 minutes. Using slotted spoon, transfer to slow cooker. Repeat with remaining half of chicken. Reduce heat to medium; add onions to skillet, and cook until softened, about 4 minutes. Add garlic and gingerroot; cook and stir 2 minutes. Add garam masala; cook 30 seconds. Add tomato paste and salt; cook and stir 2 minutes. Add chicken stock, and scrape bottom of skillet with wooden spoon. Transfer to slow cooker. Cover and cook on Low heat setting 5 to 6 hours. At last 30 minutes of cooking, stir in whipping cream.

3 Transfer to serving dish, and garnish with cilantro leaves. Serve over rice, if desired.

Recipe found here: Slow-Cooker Butter Chicken

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