Cheesy Corn Chowder

This is a kid-friendly favorite that always gets gobbled up by even the pickiest eaters I've encountered. It is perfect for a chilly fall or winter day. Something about the combination of potatoes and a creamy cheese soup is cozy and comforting. You can make this dish vegetarian by omitting the bacon pieces and using water flavored with instant chicken bouillon granules.

• 1 lbs. potatoes (approx. 3-4), peeled and coarsely chopped
• 1 cup chicken broth
• Tiny sprinkle cayenne pepper (optional)
• Dash of black pepper
• 3 cups milk
• 1 pkg (10 oz) frozen whole kernel corn
• 3 Tbsp bacon pieces, crumbled (you can use store purchased real bacon pieces if you don't want to cook and crumble some up yourself)
• 3 Tbsp flour
• 1 cup mild or medium cheddar cheese, shredded

1. In a large saucepan, combine potatoes, broth, cayenne pepper, and black pepper.

2. Bring broth to boiling and then reduce heat. Cover and let potatoes simmer about 10 minutes, stirring occasionally.

3. Stir in 2 1/2 cups of the milk, corn, and bacon pieces.

4. Pour remaining 1/2 cup milk and flour into a resealable air-tight plastic container. Place lid firmly on container, and shake to combine. Conversely, you could mix these two together in a bowl with a wisk... I just think shaking them together is more fun!

5. Add about 1/4 cup of hot broth to flour and milk, stirring as you add it.

6. Slowly pour flour and milk mixture into potato and broth mixture, stirring constantly so flour doesn't clump.

7. Cook and stir over medium heat until thickened and bubbly.

8. Cook one additional minute, stirring gently occasionally.

9. Add cheese and stir until melted.

Pomegranate Guacamole

Much to my husbands chagrin, guacamole is one of my favorite snacks. I will eat just about any kind of "guac," but this one is a particular favorite.

This recipe is a little different because it incorporates the tangy sweetness of pomegranate seeds to compliment the creamy richness of the avocados. This is so good, I could eat a whole bowl by myself... in about 10 minutes.

• 2 large, ripe avocados, peeled and pitted
• 1 Tbsp lemon juice
• The arils (seeds) of one pomegranate (click here to find out an easy way to get the arils out of a pomegranate)
• 1/2 cup cucumber, peeled and chopped
• 1/4 cup green onions, chopped (optional)
• 1/4 cup cilantro, chopped (optional)
• Salt and pepper to taste

1. Mash avocados in a large bowl with a fork.

2. Mix lemon juice into mashed avocado.

3. Add 1/3 cup pomegranate arils, cucmber, green onions, and cilantro.

4. Salt and pepper to taste.

5. Scoop guacamole into a serving bowl and top with the remaining pomegranate seeds as a garnish.

6. Serve with tortilla chips.

No-Bake Cookies

Okay, okay! I know what you're thinking. Another cookie recipe?! Really, Brittney? Well... what can I say? I warned you I had a chronic sweet tooth! As long as we are on the subject, I thought I would share a recipe that is great when you don't have the time to bake dozens of cookies, but want something sweet to eat.

These little babies aren't really cookies in the traditional sense, but they are easy, fast, and tasty! Trust me, I know my sweets! ^_^

• 1/2 cup milk
• 2 cups sugar
• 1 stick of butter
• 3/4 cup creamy peanut butter
• 5 Tbsp cocoa powder
• 3 cups oats

1. In a large sauce pan, heat milk, sugar, and butter to a boil.

2. Remove from heat and stir in peanut butter.

3. Once peanut butter is incorporated, add cocoa powder and oats. Stir until all the oats are evenly coated.

4. Drop rounded tablespoons onto waxed paper (I use my handy dandy scoop).

5. Allow to cool and set. Enjoy!

See! I told you they were fast and easy!

Sumptuous Slow-Cooker French Onion Soup

The first time I ever had French onion soup was my senior year in high school. My now husband was my boyfriend at the time and had secretly made a romantic, 5 course meal for me. After a fresh green salad, he brought out piping hot, homemade French onion soup.

I was a bit apprehensive, I mean, it's a soup that tastes like onion, for heavens sake! One bite, however, confirmed that not only was it a soup made from onions, it was a delicious soup made from onions!

This isn't the recipe that my husband used that night, but it is fabulously tasty and is a snap to make! Even though this is a slow-cooker recipe, it can be ready in as little as four hours (which is fast for a slow-cooker). The onions come out so tender and the broth is so flavorful, you'll have to have a second helping!

• 5 small onions, thinly sliced (be sure to use white or yellow onions, not red onions for this recipe)
• 2 cans (14 oz) beef broth (I mush prefer to use a low sodium variety so I can control the amount of salt that goes into my soup)
• 2 cans (10 oz) beef consomme
• 1/2 water
• 1 packet of dry onion soup mix
• 8-10 slices French bread, cut about 1 inch thick
• 1 cup grated Gruyere (if you can't find Gruyere cheese, you can substitute it with Provolone, which has a fairly similar flavor)

1. In a slow-cooker, stir together broth, consomme, water, and soup mix. Mix until combined.

2. Add onions to broth mixture. Give a quick stir to coat onions.

3. Cook on HIGH setting for 4 hours or LOW setting for 8 hours.

4. Portion soup into oven safe bowls. Place a slice of French bread on top of each bowl and sprinkle bread with shredded cheese.

5. Put soup bowls under the broiler in the oven until cheese is melted, about 30-60 seconds.

6. Serve warm.

NOTE: If you don't have oven safe bowls or don't want to be transporting soup to and from the oven (with my episodes of clumsiness, this is often a recipe for steaming hot disaster), you can place the bread slices on a cookie sheet, top with cheese, broil, and then move a slice to each bowl of soup once cheese is melted.

Scotcheroos

Okay. I have made it no secret: I love desserts. I have a chronic sweet tooth... and even a pound of these babies would leave me wanting more!

This recipe is one I remember my mom* making for church activities, family gatherings, and if we were lucky, just as a special treat. The combination of creamy chocolate, smooth butterscotch, and crispy rice cereal treats with a hint of peanut butter is, to understate it, heaven!

So, get out the fat pants; it's time for scotcheroos!

Serves: 24 people... if you are generous! ^_^

6 cups Rice Krispies cereal
1 cup creamy peanut butter
1 cup corn syrup (I use Karo brand corn syrup)
1 cup sugar
12 oz semi-sweet chocolate chips
12 oz butterscotch chips

1. In a large pot, bring sugar and corn syrup to a slow boil.

2. Remove from heat and stir in peanut butter, stirring until well combined.

3. Stir Rice Krispies into sugar mixture until well coated.

4. Lightly grease a 9"x11" baking dish with cooking spray.

5. Press cereal mixture into baking dish. Let cereal mixture cool.

6. In a large glass bowl, microwave chocolate and butterscotch chips, stirring every 30 seconds, until melted.

7. Pour chocolate mixture over cooled rice cereal treats.

8. When chocolate is cooled, cut into bars and serve.

*Thanks mom! This will always be one of my favorites!

Cheeseburger Meatloaf with Easy Cheese Sauce

My husband always jumps at the chance to have "the guys" over to play video games on a Friday night. All that button pushing can work up quite an appetite, so I have often used the gang as a test group for new recipes. This tasty number was one of those "tester recipes." To my delight, it was devoured quickly and completely.

Growing up, I never really liked meatloaf. I'm not sure why (I also hated apple juice and ranch dressing, but loved vegetables and V8), but this recipe made me a meatloaf believer. With a yummy cheese sauce, this is sure to please kids and adults alike! Oh, and thanks for being my (sometimes unknowing) test subjects, guys!

Note: This recipe calls for 2 slices of bread. These are to line the loaf pan and soak up any grease and are meant to be thrown away after cooking. You do not want to eat these bread slices! Yuck!

Note: After a couple of experiments since I originally posted this, I would strongly recommend using a lean beef for this recipe (preferably around 7% fat). If you use a beef with too much fat, it really falls apart and you lose the texture of the meatloaf... also, it can become a greasy mess. Not appetizing!

Meatloaf

• 1 lbs ground beef
• Dash of salt
  
• Dash of pepper
  
• 1/4 tsp garlic powder
• 1 tsp seasoned salt
  
• 1 medium white or yellow onion, chopped
• 1 cup grated cheddar cheese
• 2 Tbsp Worcestershire sauce
• 1/2 cup sour cream
• 1 cup crushed Ritz crackers
• 2 slices of bread

Sauce

• 1 can of cream of mushroom soup
• 1 cup of milk
• 1 1/2- 1 3/4 cups grated cheddar cheese

1. Preheat oven to 350 degrees F.

2. In large bowl, season ground beef with salt, pepper, garlic powder, and seasoned salt.

3. Add onion, 1 cup cheese, Worcestershire sauce, sour cream, and crushed crackers. Gently mix to combine.

4. Place the bread slices on the bottom of a 1/2 quart loaf pan. Shape meat mixture into a loaf shape and place on top of bread slices.

5. Bake meatloaf for 45-50 minutes.

6. When meatloaf has about 10 of cook time left, start the cheese sauce.

7. In a medium sauce pan, heat condensed soup and milk over medium heat.

8. Add cheese and stir until cheese melts and is combined throughout the sauce.

6. Once meatloaf is done, discard bread slices. Sauce can be drizzled over meatloaf or portioned out on each serving.

Overnight Caramel Nut Rolls

When my husband and I got married, wonderful friends and family gave us many practical and useful gifts (thank you all!). Among these was a bundt pan, which may seem a little commonplace, but this particular bundt pan included this gem of a recipe from a family friend.

These are sweet, delicious, and sure to be gobbled up in no time. Most of the ingredients in this recipe are prepared, so this one is very fast to make. The only catch is that these have to sit out overnight to rise and develop their caramely deliciousness, so plan ahead when you want to make these.

Now, I personally do not like most kinds of nuts. I'm not sure why this is, but in this sweet dish, they definitely add a texture and flavor that enhance these rolls. I personally prefer almonds for this particular recipe, but pecans or walnuts would work very nicely as well. Note: I have been meaning to try this one using candied pecans, but have not carried out that experiment yet. I'll add an update when I try that variation.

3/4 - 1 cup sliced almonds (or pecans, or walnuts, or whatever nut strikes your fancy that you want to try - though I wouldn't recommend peanuts for this one)
20 frozen rolls (I use Rhodes)
1 box Cook-N-Serve butterscotch pudding mix (do not use instant pudding mix)
6 Tbsp butter, melted
1/2 cup brown sugar, tightly packed
1 tsp cinnamon

The Night Before:

1. Line bottom of bundt pan with sliced nuts.

2. Place frozen rolls on top of nuts.

3. Sprinkle butterscotch pudding mix powder over the rolls.

4. In a small sauce pan, melt butter over medium-low heat.

5. Add brown sugar and cinnamon to butter. Stir constantly until sugar is melted, being careful not to let butter brown.

6. Give sugar and butter mixture one last stir to make sure it is mixed well. Pour evenly over rolls.

7. Spray a sheet of plastic wrap with a thin film of cooking spray. Drape plastic wrap over bundt pan.

8. Allow rolls to stand at room temperature overnight.

The Next Morning:

1. Preheat oven to 375 degrees F.

2. Cover bundt pan with a sheet of foil (this will prevent burning or over-browning on the top of the rolls).

3. Bake rolls for 30 minutes. Note: Do not under-bake. This will cause the rolls to fall and flatten once you remove them from the oven

Homemade Oreos

Our family situation is... unusual. I come from a rather large family of 6 kids. My husband has 10 brothers and sisters, most of whom are married. We both have divorced parents who are remarried bringing the total number of parents to 8. Not to mention our own little darling and all the nieces and nephews.

Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!

So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!

I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!

Cookies

• 2 devil's food cake mixes
• 4 eggs
• 1 cup vegetable oil

Frosting

• 1 (8 oz.) pkg cream cheese, softened to room temperature
• 2 Tbsp butter, softened to room temperature
• 1 tsp vanilla
• 2-3 cups powdered sugar (to desired consistency)

1. Preheat oven to 350 F.

2. Mix together cake mixes, eggs, and oil.

3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.

4. Bake for 6 to 9 minutes.

5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.

6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.

7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other).

Linguine in an Artichoke and Caper Sauce

I love this recipe! My mom got this from a contest cookbook from the 1980s (originally submitted by Merlene Aronson) and passed it down to me. This is one of my husband's favorite dishes and I got the recipe from her so I could make it for him, but sadly he says my mom has me beat on this one. Ha, ha!

This one is not low fat, but it is so scrumptious I promise you won't care! It is easy and super fast to make. Plus, you will probably have most, if not all, of the ingredients for this one on hand which is a huge incentive to try this dish!

Linguine

• 1 lbs linguine, cooked and drained
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp grated parmesan cheese
• 1/4 tsp salt

Sauce

• 1/4 cup butter
• 1/4 cup olive oil
• 1 Tbsp all-purpose flour
• 1 cup chicken broth
• 1 clove garlic, minced
• 1 Tbsp fresh parsley, chopped (you can also use approx. 1 tsp dried parsley if fresh is not available)
• 2-3 Tbsp lemon juice
• Salt and pepper to taste
• 1 can artichoke hearts, drained and roughly chopped (I prefer to use artichokes that are packed in water instead of marinated artichoke hearts - that way you controll the amount of salt and flavors that are added to your sauce)
• 2 tsp small capers, rinsed and drained
• 2 Tbsp grated parmesan cheese

1. Prepare pasta according to package directions. Once cooked, drain and set aside.

2. While pasta is cooking, start the sauce. Melt 1/4 butter with 1/4 cup of olive oil in a medium sauce pan.

3. Once butter is melted, add flour and stir until smooth.

4. Add broth slowly, stirring as you pour. Once all the broth is added, stir over medium heat until
slightly thickened.

5. Add garlic, parsley, lemon juice, salt, and pepper. Cook 5 mintues over medium heat, stirring constantly.

6. Add artichoke hearts, capers, and 2 Tbsp of parmesan cheese.

7. Cover and simmer over low heat for 6-8 minutes.

8. In small sacue pan, melt 1 Tbsp butter and 1 Tbsp oil together. Add 1 Tbsp parmesan cheese and salt.

9. Toss butter mixture with cooked linguine.

10. Serve pasta warm. Top with sauce and extra parmescan cheese if desired.

Simply Perfect Fried Potatoes

Anyone who knows me knows I love potatoes. I will eat potatoes mashed, fried, baked, scalloped... I am always trying to find new ways to cook this dietary indulgence and today I found a new one. This recipe was posted on The Food Network's website by their newest host, Melissa D'Arabian. I tried these potatoes for breakfast today and fell in love!

They have a wonderfully crunchy texture on the outside and a soft, tender center. To make them requires a few extra steps, but they are still simple to make and are so delicious, the extra time is certainly worth it! I added some seasoning salt to my batch, but I am sure that it would be just as tasty without. I will be making this over and over and over and over again! Enjoy!
Click here to view Melissa's original recipe.

• 1/4 cup vegetable oil
• 3 russet potatoes; peeled and cut into 1/2" cubes
• Salt and pepper (can also add seasoning salt, garlic salt, etc. - find what tastes best to you!)
• 3 Tbsp water
• 1 Tbsp unsalted butter

1. Preheat oven to 375 degrees F.

2. In a large saute pan, heat vegetable oil over medium-high heat.

3. Add the cubed potatoes very carefully (watch for splattering oil - PAINFUL!). Sprinkle with salt and pepper (and other seasonings if desired) to taste.

4. Saute potatoes, stirring often, for 5 minutes.

5. Turn the heat up to high, add the water, stir to combine and then cover.

6. Steam the potatoes on high heat for about 3-4 minutes (until water has evaporated). Stir the potatoes every minute to prevent sticking, being sure to quickly replace the lid to keep in as much steam as possible.

7. Lower heat to medium and saute potatoes for another 1 or 2 minutes until all traces of water are gone.

8. Add the butter and stir so that it coats all the potatoes as it melts.

9. Pour potatoes onto a cookie sheet (I lined mine with foil to prevent a huge mess) and spread out so they are in a single layer.

10. Bake until crisp and browned, 15-25 minutes depending on how dark you want them (I baked mine for 20 and they came out perfect for me). NOTE: The potatoes don't have to be super dark in color to be crunchy on the outside. After 20 minutes, mine were just lightly golden, but the texture was perfect!

11. Best served warm.

No-Bake Peanut Butter Bars

Peanut butter and chocolate are perhaps two of the most decadent delectables, especially when paired together. This recipe combines the two in a luscious bar that is great for dessert... or just a midday snack!

I highly recommend lining your pans with parchment paper, wax paper, or even foil to make removal and clean-up a breeze.

Makes: approx. 16 bars (8 per loaf pan)

• 2/3 cup chocolate waffer cookies (I have used chocolate animal crackers and those worked as well), finely ground in food processor
• 1/2 cup old-fashioned oats
• 1/3 cup confectioners sugar
• 1/4 tsp salt
• 3 Tbsp butter (I almost always prefer unsalted so you can control the saltiness of your recipes), melted and cooled
• 1/4 cup creamy peanut butter (can use reduced-fat if desired)
• 2 oz cream cheese (can use reduced-fat if desired), room temperature
• 2 tsp vanilla extract
• 2-3 Tbsp semi-sweet chocolate chips

1. Line two bread loaf pans with parchment paper.

2. Combine crushed cookies, oats, sugar, and salt in a medium bowl. Stir in melted butter and stir until the mixture is moist. Add 1 Tbsp peanut butter and mix until large clumps are formed.

3. Divide mixture between two loaf pans and press into an even layer on the bottom of each pan. Place pans in the refrigerator until cookie layer is firm, about 10 minutes.

4. While cookie layer sets, beat cream cheese with electric mixer on medium speed until light, fluffy, and smooth (about 2-3 minutes).

5. Add remaining 3 Tbsp peanut butter and vanilla to cream cheese and use mixer to incorporate. Beat on medium speed until mixture is light in consistency, pale in color, and nearly doubled in size (about 5-7 minutes).

6. Divide peanut butter mixture evenly between the two loaf pans and spread evenly over cookie crusts. Place in freezer until firm (about 10 minutes).

7. Once bars are set, place chocolate chips in a microwave safe bowl and microwave to melt them, stirring every 30 seconds until melted.

8. Spread chocolate over bars and refrigerate about 10 minutes, or until chocolate on top is firm.

9. Use parchment paper to lift out of loaf pans, cut into bars, and serve.

Classic Cheddar Cheese Sauce

This sauce is great over pasta, broccoli, asparagus, even savory crepes... and it is so easy to make!

To make most simple cheese sauces, you start by making a roux. This recipe is no exception! A roux is just butter and flour cooked together as a base and thickening agent for your sauce. This recipe calls for sharp cheddar cheese, but you can substitute other types to get a variance of flavors.

You'll notice that some of the measurements in this recipe are not exact. That's because I usually just "eyeball" (or taste-test) things like milk and cheese in this recipe. Do a little experimenting to see what amount of cheese flavor and consistency tickle your fancy.

• 2 Tbsp unsalted butter
• 2 Tbsp all-purpose flour
• 1 - 1 1/2 cups milk (you can use any kind depending on how rich you want your sauce; I usually use 1% just because that's what we keep on hand at my house)
• 1 - 2 cups sharp cheddar cheese, shredded and brought to room temperature
  
• Salt to taste

1. Melt butter in a medium sauce pan over low heat (you don't want it to brown).

2. Whisking constantly, add flour a little at a time. Once mixture is uniform and smooth (will be slightly thick), cook for a couple of minutes of low heat to activate the starch in the flour.

4. Add the milk gradually, whisking to incorporate.

5. Once mixture is smooth, cover and let simmer on low heat until it loses its "floury" flavoring (about 20 minutes).

6. Remove pan from heat and stir in shredded cheese, stirring until melted.

7. Add salt if needed and stir to distribute.

Pie Crust

One of the most intimidating recipes to attempt has to be pie crust. It seems that most people think of the perfect crust as some unattainable culinary masterpiece. I admit, I was with this group of people for a long time, turning to either dry store bought pie shells or making my own less than flaky crusts. I have found, however, that with a little practice (and the right recipe), not only is the perfect pie crust attainable, it can be simple as well.

The real trick with pie crusts is to keep the butter in them cold until it hits the oven. If you can manage that, the tiny bits of butter will melt, creating little air pockets that will make your crust flaky and fantastic! This recipe uses a food processor to mix the dough, but you can use a pastry cutter instead.

This dough will work for almost any pie recipe. If you need a fully baked pie crust (and will not be baking again after filling), I recommend a 375 degree oven for 12-17 minutes (will be golden brown when done). If you need to bake the pie after filling, bake for only 5-7 minutes, cool, add filling, and then cover the edge with foil for the rest of the baking time. To make a simple foil cover, fold a foil square in half and cut a half circle out of the folded edge of the foil. Unfold and position over your pie to protect the edge from burning.

Makes: 2 single (bottom only) pie crusts or 1 double (top and bottom) pie crust

• 1 cup butter (2 sticks), cubed and chilled
• 2 1/4 cups all-purpose flour
• 1 tsp salt
• 8 - 10 Tbsp ice water

1. Place butter, flour, and salt into food processor and pulse very lightly until mixture resembles wet sand. Be careful not to over process or the butter will melt and your crust will not be as flaky!

2. Add the ice water, one tablespoon at a time, pulsing a few times after each addition.

3. Keep adding water until the dough begins to form larger clumps.

4. Remove dough from food processor and form into 2 equal mounds. Transfer these mounds into 2 resealable plastic bags and form into disc shapes.

5. Let the dough rest in the refrigerator for at least 30 minutes (remember cold, cold, cold!).

6. Transfer one of the disks to a lightly floured surface. Using a lightly floured rolling pin and roll the dough out into circle large enough to cover your pie tin (usually 10 - 11 inches for a 9 inch pie tin). Note: To easily transfer your dough to your tin, carefully wrap it around your rolling pin and then drape it over your tin, unrolling from the rolling pin as you go.

7. Crimp edge if desired. Refrigerate until ready to fill and bake.

8. Prick holes in the bottom of the crust with a fork before baking to prevent bubbling. You can also lay parchment paper over dough and cover with dry beans to weigh it down as an alternate method to prevent bubbling while it bakes. If you use the bean method, you won't be able to use the beans again for eating, but they can be used for baking again.

Chunky Chili

We are notorious for not eating leftovers at our house, but this is one recipe guaranteed to be eaten! This is a very mild and chunky chili that kids and adults alike enjoy. Don't let the long list of ingredients scare you, this recipe is super easy! If you like your chili to have more of a soup-like consistency, leave out one can of beans.

You can also make this a vegetarian dish by omitting the meat or substituting "fake" meat for the ground beef (I use Morningstar Crumbles fro the freezer section of the supermarket). If using "faux" meat, just add it when you add the beans to the tomato base, no need to brown it at the beginning of the recipe. Also, if not using beef, you will want to saute the onions and garlic in a tablespoon or two of regular canola or vegetable oil until garlic is fragrant and onion is clear.

• 1 lbs lean ground beef (you can also use "fake" meat - I use Morningstar Crumbles from the frozen food section)
• 1/2 cup chopped onion
• 3 - 4 cloves of garlic (or garlic powder equivalent)
• 1 15 oz can of tomato sauce
• 1 cup water
• 2 cans petite diced tomatoes, undrained
• 1 can black beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 can cannellini beans (white kidney beans), rinsed and drained
• 1 1/2 cups frozen corn, thawed and drained
• 2 - 3 Tbsp chili powder
• Salt to taste
• 1/4 black pepper
• A tiny sprinkle of Cayenne pepper (optional - use only if you want some spice in your chili)
• Shredded cheddar cheese (optional)
• Chopped white or green onion (optional)
• Sour cream (optional)
• Crushed tortilla chips (optional)

1. In a large pot, brown meat with onions and garlic over medium heat until meat is brown and onion is clear.

2. Add tomato sauce, petite diced tomatoes, beans, corn, chili powder, salt, black pepper, and Cayenne pepper (if desired). If making vegetarian chili with "fake" meat, you would also add those at this time.

3. Bring to boiling and then reduce heat. Cover and let simmer for 20 minutes.

4. Serve warm. If desired, top with cheese, onion, sour cream, or crushed tortilla chips. Corn bread or a green salad are great side dishes for this recipe!

Homemade Apple Pie

Apple pie definitely falls into the category of "comfort food." To me, apple pie feels refreshing and light in the summer and heartwarming and cozy in the winter. Plus, if you make a pie from scratch for someone, they feel like you made huge effort to make them something special. This one may take a couple of tried to perfect, but even the trail pies will be tasty and delicious! One tip is to not slice the apples too thin or they will turn to mush as this bakes.

• 1 recipe for pie crust (click here for the recipe)
• 6 cups peeled, cored, and thinly sliced cooking apples (about 2 1/4 lbs) - I recommend Granny Smith for this recipe
• 1 Tbsp lemon juice
• 3/4 cup sugar
• 2 Tbsp all-purpose flour
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg

1. Preheat oven to 375 degrees.

2. Make dough for crust, divide dough into two equal portions, and roll according to recipe. Line a 9 inch pie tin with one of the dough rounds.

3. Sprinkle apples with lemon juice.

4. In a large bowl mix sugar, flour, cinnamon, and nutmeg together.

5. Add apples to sugar mixture and gently toss to coat evenly.

6. Pour apples into pie crust, and smooth into an even layer.

7. Place other pastry round on top of filling and gently tuck edges under the bottom layer of dough. Crimp the edges of pie if desired. If you want, you can brush the top of the pie with a little milk and sprinkle some extra sugar on top.

8. Cut a few slits in the top of pie to allow steam to vent during baking. Cover the edge of pie with foil to prevent burning.

NOTE: After making this recipe several times, I discovered that all the gooey goodness in the filling had a tendency to leak out and create a smoky haze as it charred on the bottom of my oven (it is also impossible to get off once it has baked itself to said oven). I recommend putting a cookie sheet lined with foil under the pie so if any spillage occurs, clean up is easy!

9. Bake for 40 minutes. Remove foil and bake an additional 20 minutes. Cool on a wire rack for two hours (will still be slightly warm) and serve.

Slow-Cooker Pot Roast and Veggies

I remember on Sundays coming home from church to a house filled with the smells of my mother's pot roast cooking in the crock pot. It makes my mouth water just to think of it! I am not sure what her sumptuous recipe was, but this one is almost as tasty! The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away! So simple! So delicious!

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 2 stalks of celery, cut into 1/2 inch slices
• 1/2 medium onion, chopped into bite-sized pieces (optional)
  
• 4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
• 2-3 carrots, peeled and cut into bite-sized pieces
  
• 1 1/4 cups water
• Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)
  

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.

2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.

Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.

Decadent Banana Chocolate Pie

I love pie! Just about any pie will quench one of my cravings, but this one really hits the spot! It is light and airy, but has enough substance to satisfy. Plus, it is a cinch to make! You can use a store bought crust, but I prefer to make mine because it is less expensive (and tastier, in my opinion). Enjoy this tantalizing treat!

• 1 (9 inch) deep dish pie crust, baked and cooled (or purchased and unwrapped, as the case may be)
  
• 3 Tbsp (approx. 2 ounces) semisweet chocolate chips
  
• 1 Tbsp milk (I use 1% milk)
  
• 1 Tbsp butter
• 2 bananas, cut into slices about 1/4 inch thick
  
• 1 1/2 cups cold milk
• 1 (3.5 ounce) package instant vanilla pudding mix
• 1 1/2 cups shredded coconut
• 1 1/2 cups non-dairy whipped topping, thawed if frozen (I used a generic version of Cool Whip)
  
• 2 tablespoons flaked coconut, toasted (optional)

1. Combine chocolate, 1 tablespoon milk, and butter in a medium, microwave safe bowl. Microwave on high for 1 to 1 1/2 minutes, stirring every 30 seconds. Stir until chocolate is completely melted and consistency is creamy. Spread evenly in pie crust.

2. Arrange banana slices over chocolate, covering the bottom of the crust.

3. Pour 1 1/2 cups milk into a large bowl. Add pudding mix, and beat with wire whisk for 2 minutes.

4. Stir 1 1/2 cups coconut unto pudding mixture. Spoon over banana slices in crust.

5. Spread whipped topping over pie. Sprinkle with toasted coconut, if desired.

6. Refrigerate 4 hours, or until set. Store leftovers covered in refrigerator.

Thanksgiving Spaghetti and Meatballs

This is another recipe adapted from a Food Network original. Rachel Ray calls her version "Thanksgiving Tonight." My variation is different , but I still call this recipe delicious! I serve this over whole wheat spaghetti with turkey gravy and plenty of real Parmesan cheese (I think the cheese adds some much needed "saltiness"). These are so fabulous, I make a double batch and freeze the leftovers, though my husband and I could probably finish all of them off in one sitting!

• 1 1/2 cups dry stuffing (I use a turkey flavored variety)
  
• 1 1/2 cups turkey or chicken stock
• 1 pound ground turkey
• Black pepper
• Salt
• 1 Tbsp olive oil
  
• 2 stalks of celery, finely chopped
• 1 small onion or 1/2 medium onion, finely chopped
• 1 medium Golden Delicious or Ganny Smith apple, peeled, cored and finely chopped
• 1 tsp lemon juice
• 2 - 3 tsp seasoning salt
• 1 egg
• Extra-virgin olive oil, for liberal drizzling

1. Heat the oven to 425 degrees F.

2. If serving with pasta (recommended), bring water to a boil in large pot for pasta. (Note: When the water boils, wait until meatballs go into oven before adding pasta. When meatballs have been in oven 4 to 5 minutes, season water with salt, add spaghetti and cook according to package directions. Drain pasta and keep warm.)

3. In small pan, saute onion and celery in olive oil over medium heat until onion is clear (usually 3-5 minutes). Remove from heat.

4. Soak stuffing with turkey stock in small bowl until moistened (usually takes a couple of minutes).

5. In a large mixing bowl, season turkey with salt and pepper.

6. Add apple, lemon juice, cooled celery, cooled onion, poultry seasoning, egg and stuffing to turkey and mix until just combined.

7. Line a baking sheet with parchment paper or foil (shiny side down).

8. Loosely form meat mixture into 1.5 inch balls, drizzle with some olive oil (I use a brush for this).

9. Roast in oven until cooked through, firm and browned, about 12-15 minutes, depending on your oven and how brown you like your meatballs (I usually opt for the 15 minute cooking time as I like my meatballs quite brown). Note: I also recommend that you slice one of your meatballs in half to make sure it is cooked through. There should be no pink! Turkey should never be served unless fully cooked!

10. While meatballs cook, prepare your gravy. You can make yours from scratch, but I just use a mix from the store in a quick pinch.

11. Serve over pasta and top with generous portions of gravy and Parmesan cheese.

Spinach Artichoke Dip

This creamy appetizer is wonderful at parties and is so simple, you can whip it up at a moment's notice. Served with tortilla chips or toasted French bread, this is a sure-fire crowd pleaser!

• 10 oz. frozen spinach, thawed and undrained
• 1 can (approx. 14 oz.) artichoke hearts, drained and roughly chopped (I use artichoke hearts in water, not the marinated kind)
• 1 cup Parmesan-Romano cheese mix
• 1 cup mozzarella cheese
• 10 oz. Alfredo sauce (store-bought or homemade)
• 1/2 tsp minced garlic
• 4 oz. softened cream cheese (can use low fat cream cheese, if desired)
• Dash of black pepper

1. Preheat oven to 350.

2. Combine all ingredients in a large bowl and mix well to combine.

3. Spread mixture in an ungreased, glass baking dish (I use 9" x 13").

4. Bake 25-30 minutes or until cheeses are melted and bubbly.

5. Serve warm.

Creamy Chicken, Corn, and Spinach Enchiladas

With a creamy green sauce, this is a new and tasty twist on enchiladas. I found the original recipe for these on foodnetwork.com and made a few changes to suit our tastes. This is one of my husband's favorite meals and he hates spinach! Note that you can also substitute 2 cups cooked brown or wild rice or 1 can of black beans (rinsed and dried) for the chicken to make this dish vegetarian friendly. If you use rice, do not cook it all the way as it will spend some more time in the oven.

Filling:

• 2 Tbsp vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 2 cups shredded rotisserie chicken, pulled apart by hand (substitute rice or beans, if wanted)
• 1 (4 ounce) can diced mild green chiles
• 2 tsp chili powder
• 1 (14 ounce) can cream-style corn
• 1 (10 ounce) box frozen creamed spinach, thawed
• 1/2 cup light sour cream
• 1 cup already shredded Monterey jack or Mild Cheddar cheese
• 1/2 tsp salt
• 12 super size corn tortillas (each about 6 1/2-inches across)

Sauce:

• 3/4 cup green taco sauce or salsa verde (not chunky)
• 1/2 cup light sour cream
• Shredded Monterey jack or Mild Cheddar cheese, to taste
• 1/2 cup finely chopped cilantro leaves (optional)

1. Position a rack in the bottom third of the oven and preheat the oven to 350 degrees F.

2. Lightly coat a 13 by 9-inch pan and a piece of foil large enough to cover the pan with nonstick cooking spray.

To make the filling:

3. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and cook, stirring frequently, until it is clear, but not caramelized (about 4 minutes).

4. Add shredded chicken (or rice or beans - whatever you are using), chiles and chili powder to the skillet, and cook for 2 minutes, stirring constantly.

5. Remove from the heat and stir in the spinach, corn, cheese, sour cream, and salt.

6. Place a stack of 6 tortillas between damp paper towels and microwave on high power until the tortillas are hot and soft enough to roll, about 1 minute. Cover with a cloth towel to keep warm.

7. Remove 1 tortilla at a time, keeping the other tortillas covered, and place a rounded 1/3 cup of the filling down to the center. Roll into a cylinder and place in the prepared pan, seam side down and close enough to touch.

8. Repeat with the remaining tortillas.

9. Cover the pan tightly with foil and bake about 30 minutes.

To make the sauce:

10. While enchiladas bake, stir the taco sauce and sour cream together in a small bowl.

11. Once enchiladas have baked for 30 minutes, uncover the pan and spread the sauce over the hot enchiladas. Sprinkle cheese and cilantro over the top.

12. Return to the oven, uncovered, and bake until the cheese melts and the sauce is bubbly, about 10 minutes.

13. Serve warm and enjoy!