Papa’s Potato Salad

 Thank you Chin Deep.com

8 large russet potatoes, peeled or unpeeled

8-10 hard boiled eggs, chilled

2 cups real mayonnaise (or a little more, if needed) we use Hellmann’s

1 bunch green onions, chopped (including the tops)

1 large bunch (about 8-10) red radishes, sliced

paprika

salt

freshly ground black pepper

• Wash and peel potatoes (or leave them unpeeled if you like the skins.) 
• Cut into big, uniform chunks and place in a large pot of boiling water. 
• Boil until fork tender…don’t let them go until they’re mushy. 
• Peel the eggs and chop them up (or just slice them if you like bigger pieces.) 
• Place them along with the green onion, and the radishes, in a big mixing bowl.
• Once the potatoes are done, drain them well and allow them to cool. 
• Once cool, cut into uniform, bite size pieces and put them in the bowl with the eggs and veggies. 
• Carefully and gently stir in the mayonnaise. 
• Season with paprika, salt and pepper to taste. 
• Transfer the potato salad to a bowl with a lid and chill completely before serving.

Spicy Sweet BBQ Sauce

1 1/2 cups brown sugar

1/2 cup chile sauce

1/2 cup Captain Morgan Spiced Rum

1/4 cup low-sodium soy sauce

1/4 cup ketchup

1/4 cup Worcestershire sauce

2 cloves garlic, crushed

1 teaspoon ground dry mustard

Ground black pepper, to taste

• Combine all ingredients in a medium saucepan over low heat. 
• Bring to a boil. 
• Reduce heat and simmer 30 minutes, or until thickened as desired. 
• Stir occasionally.
• Use immediately as you wish, or store in refrigerator until ready to use.
• Makes 1 cup

No-Bake Strawberry Icebox Cake

Thank you The Kitchen

2 pounds fresh strawberries, washed 
3 1/4 cups whipping cream, divided 
1/3 cup confectioners sugar 
1 teaspoon vanilla 
1/2 teaspoon rosewater (optional) 
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers 
2 ounces dark chocolate, finely chopped 

• Take out a few of the best-looking strawberries and set them aside for the garnish. 
• Hull the remainder of the strawberries and slice each berry into thin slices. 
• With a hand mixer or in the bowl of a stand mixer, whip 3 cups of cream until it just holds stiff peaks. 
• Add the confectioners sugar, vanilla, and rosewater (if using) and whip to combine. 
• Spread a small spoonful of whipped cream on the bottom of a 9x13 inch baking pan
• Lay down six graham crackers. 
• Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. 
• Repeat three times, until you have four layers of graham crackers. 
• Spread the last of the whipped cream over the top and swirl it lightly with a spoon. 
• Add a few more strawberries. 
• To make the ganache, heat the cream until bubbles form around the edges, then pour over the chopped chocolate. 
• Let it stand for a few minutes, then whisk until the mixture is thick and glossy. 
• Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle. 
• Refrigerate for at least four hours, or until the crackers have softened completely. 
• Garnish with additional berries.

Creamy Chicken Penne

Simple and delicious. Thank you McCormick.com

8 ounces uncooked penne pasta 
1 1/2 cups fresh or frozen small broccoli florets 
1 cup half-and-half or cream
4 ounces cream cheese, cubed
1 teaspoon Oregano Leaves

1 teaspoon Rosemary Leaves

1 teaspoon Thyme Leaves

1/2 teaspoon Garlic Powder

1/4 teaspoon Sea Salt

2 cups chopped cooked chicken breast

2 tablespoons grated Parmesan cheese

• Cook pasta in large saucepan as directed on package, adding broccoli during the last 3 minutes of cooking.
• Drain well.
• Meanwhile, bring half-and-half to simmer in small saucepan on medium heat. 
• Reduce heat to medium-low.
• Add cream cheese, oregano, rosemary, thyme, garlic powder and sea salt
• Whisk until cheese is melted and sauce is well blended.
• Add chicken; simmer until heated through.
• Place pasta and broccoli in large serving bowl.
• Spoon sauce evenly over pasta mixture. Toss gently to coat well.
• Sprinkle with Parmesan cheese and serve immediately.

Crockpot Pork Chops and Apples

 2 (10 3/4 oz) cans condensed golden mushroom soup

1/2 cup water

1/4 cup apple cider vinegar
1/4 cup packed brown sugar

1 tbsp Worcestershire sauce

1 tsp dried thyme leaves, crushed

8 boneless pork chops, 3/4 inch thick, about 2 lbs

4 large Granny Smith or Jonathan apples, sliced

2 large onions, sliced, about 2 cups

• Add soup, water, brown sugar, vinegar,Worcestershire sauce and thyme in a 4 quart slow cooker
• Stir until well combined.
• Add and combine chops, apples and onions
• Cover and cook on LOW 8 to 9 hours or until chops are cooked through 

Loaded Baked Potato & Chicken Casserole

A nice twist on the regular baked potato casserole. Thank you My Sweet Little Steiner Family

2 lbs chicken breasts, cubed or shredded
10-12 small red potatoes diced
1/2 cup olive oil
1  tsp. salt
1 TBS. freshly ground pepper
1/2 TBS. garlic powder
2 c. Mexican Blend Cheese
1/2 c. crumbled bacon
1/2 c. chopped green onion

• Preheat your oven to 475. 
• In a large bowl, mix together olive oil, salt, pepper, garlic powder. 
• Add the potatoes and coat with mixture. 
•  Place the potatoes into a greased baking dish, leave as much of the mix as possible. 
• Bake potatoes for 1 hr, flip the potatoes every 15-20 mins.
• Check with a fork to ensure the potatoes are done. 
• While the potatoes are baking, coat the chicken with the left over mixture and cook in a skillet over medium heat, until the chicken is done (no longer pink inside!) 
• Once the potatoes are done, take them out of the oven and turn the oven temperature down to 400.
• Add the chicken, cheese, bacon & green onions.
• Put the casserole back in the oven and bake for 5 minutes or until cheese is melted. 
• Serve with sour cream  or ranch dressing

Vegetable and Rice Patties

Simple and delicious. Thank you Confident Cook Hesitant Baker

2 cups cooked rice, cooled (white or brown works)
1 small onion, chopped
5 cloves garlic, crushed and chopped
1/4 cup sun dried tomatoes, chopped
1 small green pepper, chopped
3/4 cup mushrooms, chopped
1 small zuchinni, chopped
1 small yellow squash, chopped
1 cup shredded cheese (I used a cheddar jack blend)
3/4 cup panko crumbs or gluten free alternative
2.5 tsp. salt
2 tsp. pepper
2 tsp. red pepper flakes
1 tsp. thyme
1 tsp. oregano
1 tsp. paprika
1 tsp. rosemary
2 tsp. garlic powder
4 eggs
2-3 tbsp. vegetable oil for pan frying

• Mix everything together in a large mixing bowl.
• Shape in to patties and let sit on a plate for about 10 minutes to set.
• Pan fry in a small amount of oil for a few minutes on each side – until browned.
• Drain on paper towels.

Tropical Kiwi Monster Protein Kale Smoothie

Thank you Sumptuous Spoonfuls

1 kiwi, peeled
1 frozen banana, peeled and broken into chunks
1/4 cup frozen pineapple orange juice concentrate
1 scoop vanilla protein powder
1 cup fresh kale leaves
1 1/4 cups low fat milk

• Put all ingredients in a blender and blend till smooth. 
• Add a little more milk if needed to adjust the thickness.

Notes

You could leave out the protein powder if you like. Or, for a lactose-free smoothie, substitute soy, coconut, or almond milk for the milk.

Grilled Steak Marinade

Thank you From Valeries Kitchen

1/4 cup Worcestershire sauce
1/2 cup Italian salad dressing- your favourite brand
1 teaspoon garlic pepper seasoning
1/2 cup barbecue sauce
2 to 3 pounds boneless top sirloin steak

• Slice sirloin into 3” to 4” pieces and put them inside a gallon sized zip lock storage bag.
• Mix together remaining ingredients in a small mixing bowl.  
• Pour marinade over sirloin in storage bag and seal.  
• Move bag around to distribute marinade evenly.  
• Refrigerate for 4 to 24 hours.
• Remove steak from marinade and grill for 5 to 7 minutes each side.  
• Discard remaining marinade.

Cherry Pie Bars

Thank you The Recipe Critic

1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)
Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

• Cream together butter and sugar.  
• Add eggs and beat well. 
• Beat in extracts.
• In a separate bowl combine flour and salt.  
• Add to the creamed mixture. Mix until combined.
• Grease a 15x10x1 pan or 9×13, whichever one you decide to use.  
• Spread 3 cups batter in a 15x10x1 (Also works with 9×13- baking time will at least be 35 minutes)  
• Spread with pie filling.  
• Drop remaining batter on top of pie filling.
• Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  
• Combine glaze ingredients and drizzle over the bars.  

Chicken and Ham Lasagne

Thank you The English Kitchen

1/3 cup unsalted butter 
1 medium onion, peeled and chopped fine
1 large clove of garlic, peeled and chopped fine
1/2 cup all purpose flour
3 cups of milk 
1 1/4 cup chicken stock 
1/4 tsp freshly grated nutmeg
salt and pepper to taste
1 package frozen spinach, thawed and squeezed dry
1 lb cooked chicken, diced (use a rotisserie chicken)
1/2 pound cooked ham, diced 
1 box lasagna noodles 
2 cups of sharp Cheddar cheese, grated 

• Preheat the oven to 350 degrees. Butter an 8 by 8 or 9 x9 inch baking dish. Set it aside.
• Melt a third of the butter in a saucepan. 
• Add the onions and cook gently for a few minutes until it begins to soften without browning. 
• Add the garlic. Cook for a further two minutes. 
• Scoop out and set aside. 
• Add the remaining butter to the pan. 
• Whisk in the flour to make a smooth paste. 
• Slowly whisk in the milk, until it is completely mixed in and smooth. 
• Whisk in the chicken stock as well. 
• You should have a thickened sauce which coats the back of a spoon. 
• Season with the nutmeg and salt and pepper to taste.
• Mix together the ham and chicken. 
• Place half of it into the bottom of the baking dish. 
• Cover with half of the spinach. 
• Spoon 1/3 of the sauce over top. 
• Top with lasagne noodles. 
• Spoon the remainder of the ham/chicken mixture and the spinach over top. 
• Spoon over another 1/3 of the sauce. 
• Top with the more lasagne noodles. 
• Spoon the remaining sauce over all and sprinkle the cheese over top to cover.
• Place onto a baking sheet and bake in the heated oven for 55 minutes until golden brown and bubbling. 
• Allow to stand a few minutes before serving. 
• Cut into squares to serve. 

Strawberry Raspberry Coconut Cheesecake

Three of my favourite things wrapped in whipped cream..delicious. Thank you Hungry Little Girl

2 cups Graham cracker crumbs
⅓ cup butter, melted

16 oz. cream cheese, fat reduced
⅔ cup sugar
2 teaspoon coconut flour
4 eggs
⅔ cup cream of coconut
2 tablespoons lemon juice
2 cups whole strawberries
1 tablespoon all-purpose flour

2 cups heavy cream
3 cups raspberries

• Preheat you oven to 350 F
• Spray a springform pan with cooking spray*
• In a medium bowl combine strawberries and all-purpose flour, set aside
• In a large bowl combine cracker crumbs and butter
• Press into springform and bake for 10 minutes
• Meanwhile in a large bowl combine cream cheese, eggs, sugar, coconut flour, cream of coconut and lemon juice with an electric mixer until smooth
• Place strawberry mixture over pre-baked crust, pour cream cheese mixture over it
• Bake for 20 minutes, then turn the heat down to 325 F and bake for additional 40-50 minutes (until center is set)
• Let cool completely
• Beat heavy cream until very stiff 
• Spread whipped cream over the cake and top with raspberries
• Place in fridge for at least one hour before serving

Banana Crumb Muffins

Thank you Six Sisters Stuff

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 bananas, mashed
3/4 cup sugar
1 egg, lightly beaten
1/3 cup butter, melted
1/3 cup packed brown sugar

Crumb topping:
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

• Preheat oven to 375 degrees F. Place 15 muffin liners in muffin cups.
• In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. 
• In another bowl, beat together bananas, sugar, egg and melted butter. 
• Stir the banana mixture into the flour mixture just until moistened. 
• Spoon batter into prepared muffin cups.
• In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. 
• Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. 
• Sprinkle topping over muffins.
• Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Pina Colada Pie

Absolutely  delicious. Thank you Kitchen Meets Girl

2 cups Pecan Sandies, crushed (about 16 cookies)

1 cup sweetened flaked coconut

1/4 cup butter, melted

1/3 cup sugar

2 tablespoons cornstarch

1 (8-ounce) can crushed pineapple in juice

1 (8-ounce) package cream cheese, softened

1 1/2 cups cream of coconut, divided

2 large eggs

1 cup whipping cream

• Preheat oven to 350.
• Stir together the cookie crumbs, shredded coconut and melted butter, and press firmly onto the bottom and up the sides of a 9-inch deep dish pie plate.
• Bake 9 to 12 minutes, or until lightly brown.
• Remove to a wire rack and allow to cool completely.
• Meanwhile, stir together your sugar and cornstarch in a small saucepan
• Add in crushed pineapple (and juice).
• Stir constantly, and allow mixture to come to a boil.
• Cook for 1 minute or until thickened.
• Remove from heat and allow to cool, approximately 20 minutes.
• With an electric mixer, beat cream cheese with the whisk attachment until smooth.
• Add in 1 cup of cream of coconut and beat at low speed until just blended. 
• Chill the remaining 1/2 cup of cream of coconut until ready to use.
• Add eggs, 1 at a time, until just blended.
• Spread your cooled pineapple mixture over the bottom of your crust.
• Next, spoon cream cheese mixture over the pineapple mixture.
• Bake at 350 for approximately 40 minutes, or until set.
• Cool completely on a wire rack. Cover and chill 4 hours.
• Beat your whipping cream until foamy.
• Add remaining 1/2 cup cream of coconut and continuing beating, until soft peaks form.
• Spread over your pie, and garnish with coconut chips, toasted coconut, and pineapple, if desired.

BBQ Chicken Pizza

2 small boneless, skinless chicken breast 

1/4 cup of your favorite BBQ Sauce

2 Tbsp apple cider vinegar (optional) 

Salt and Pepper

1 12-14 inch pizza dough

1-2 Tbsp olive oil

1 tsp garlic and herb seasoning

1/3 cup of your favorite BBQ sauce

1 Tbsp Tiger Sauce

1/2 red onion, finely chopped

Shredded Mozzarella Cheese

Shredded Colby Jack Cheese

• Marinate the chicken breast in 1/4 cup BBQ sauce, apple cider vinegar, and salt & pepper for about 20 minutes. 
• Grill the chicken at 400 degrees until the internal temperature reaches 165 degrees. 
• Once your chicken is done allow to rest 5 minutes before cutting.
• Finely chop red onion and chicken into small pieces.
• Mix olive oil and garlic and herb seasoning. 
• Brush mixture over dough. 
• Mix the additional 1/3 cup BBQ sauce with tiger sauce and spread over the dough.
• Add your desired amount of shredded mozzarella, diced grilled chicken, red onions, and top with your desired amount of shredded Colby Jack cheese
• Place dough on foil and cook in a preheated oven at 450 F. 
• When the crust is stable enough remove the foil and let the pizza cook for an additional 5 minutes or until your desired crispiness. Removing the foil for the last 5 minutes will create a crispier crust.

Recipe: Once a Mom Always a Cook

No Bake Chocolate Peanut Butter Cookie

So simple. Thank you No Food Fights

2 cups sugar

¼ cup cocoa

1 stick butter

½ cup milk

½ cup peanut butter

1 tablespoon vanilla

3 cups oatmeal

• In a heavy saucepan, combine the sugar, cocoa, butter and milk.  
• Bring to a boil.  
• Let boil for 4 minutes and remove from heat.  
• Stir in peanut butter, vanilla and oatmeal.  
• On a sheet of waxed paper, drop mixture by the teaspoonfuls and let rest until cooled and hardened.

Cheesy Broccoli Rice

Lovely as a main meal...or a side dish. Thank you Bunnys Warm Oven

1 tablespoon olive oil
1 cup long-grain white rice
2 cups chicken broth
2 tablespoons butter
Small head of broccoli, steamed and roughly chopped
1 cup shredded sharp cheddar
1 teaspoon garlic powder
salt and pepper, to taste
splash of milk, as needed

• Heat the olive oil in a medium sauce pan over medium heat.
• Add the rice and stir to coat. 
• Toast the rice, stirring often, just until it starts to turn golden.
• Pour in the chicken broth, bring to a boil, turn heat to low, and cover.
• Cook, covered, for 15 - 20 minutes or until most of the liquid is absorbed.
• Remove from the heat and add the butter, broccoli, cheddar, and garlic powder. 
• Stir until well incorporated. 
• Cover and let sit for 5 minutes.
• Stir again and add salt and pepper to taste and a splash of milk if you'd like to thin out the texture a little bit.

Cinnamon Pork Chops

Incredibly easy. Thank you Moms Pantry

4-6 pork chops
1/4 cup vinegar
1 onions chopped
1 tbsp cinnamon
1/2 cup water
2 tbsp sugar
1/2 cup ketchup

• Place pork chops in a roasting pan and bake for 1 hour at 350.
• Drain off fat.
• Combine remaining ingredients in a bowl, and pour over the pork chops.
• Place back in the oven for one more hour.
• Serve with rice or potato, and your choice of vegetables.

Skinny Chicken and Broccoli Stir-Fry

A basic stir fry, but the ginger garlic and red pepper flakes add a little kick. Thank you Skinny Kitchen

Cooking spray, I like using olive oil spray

1 teaspoon olive oil
1 pound chicken breasts, cut into bite size pieces (boneless, skinless)
Juice of 1 lemon
Cooking spray, I like using olive oil spray
2 teaspoons olive oil
6 cups broccoli, cut into florets, I used a (12 oz) bag
1 (12oz) bag broccoli slaw
1 cup snap peas or Chinese pea pods, sliced
1 cup red bell pepper, chopped
1 cup scallions, sliced
3 tablespoons water
2 tablespoons ginger (from a jar)
2 tablespoons fresh garlic, chopped
¼ teaspoon crushed red pepper flakes
¼ cup reduced sodium soy sauce
3 tablespoons brown sugar
¼ cup rice vinegar

• Coat a large non stick pan or wok with cooking spray.
• Add 1 teaspoon oil.
• Add chicken and squeeze the juice of 1 lemon over the top.
• Cook over medium-high heat, stirring often, until chicken is completely cooked, about 4 minutes. 
• Remove from pan and add to a plate. Set aside.
• Coat the same nonstick pan with more cooking spray.
• Heat 2 teaspoons oil in pan.
• Add all the veggies and water.
• Stir-fry for about 3 minutes until broccoli softens.
• Stir in ginger, garlic and red pepper flakes.
• Continue to cook and stir-fry for 1 minute.
• Add back chicken, add soy sauce, brown sugar and vinegar.
• Reduce heat and simmer, stirring frequently, for about 5 minutes.
• Makes 4 large servings, each serving ~2 cups

 For a huge 2 cup serving, 271 calories, 7 grams of fat and 7 Weight Watchers POINTS PLUS.

Raspberry and Lime Muffins

Thank you Closet Cooking

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter (room temperature)
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon lime zest
1/2 cup milk
1 1/2 cups fresh raspberries
1/4 cup lime juice
1 teaspoon grated lime zest
1/2 cup icing sugar
3 tablespoons sugar

• Mix the flour, baking powder and salt in a bowl.
• Cream the butter and sugar in a large bowl.
• Beat in the eggs, vanilla extract and lime zest.
• Mix in the milk.
• Mix in the dry ingredients.
• Gently fold in the raspberries.
• Spoon the mixture in to a greased muffin pan.
• Bake in a preheated 375F oven until a toothpick inserted into the center comes out clean, about 20-25 minutes.
• Mix the lime juice and zest with the icing sugar and pour over the muffins.
• Sprinkle the muffins with the sugar.
• Broil the muffins until the sugar on top bubbles, about 2 minutes. 
• Be careful and watch them to make sure that they do not burn.

Blueberry Gooseberry Yogurt Smoothie

 Thank you Sumptuous Spoonfuls

1/2 cup fresh or frozen gooseberries
1/2 cup fresh or frozen blueberries
1/2 of a banana, peeled and frozen
1/2 cup lowfat or nonfat vanilla yogurt
1/2 cup lowfat milk (I used 1%)

• Put all ingredients in a blender and blend till smooth. 
• Pour into glasses and enjoy!
• For a thicker smoothie, use frozen fruit. 

Strawberry Bread

Thank you My Royal Kitchen

1 cup fresh strawberries
1-1/2 cups all-purpose flour
1 cup white sugar
1 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegetable oil
2 eggs, beaten
1/4 cup yogurt
1/2 cup chopped pecans

• Preheat oven to 350 degrees and grease and flour a 9 x 5 inch loaf pan.
• Slice strawberries, and place in medium-sized bowl. 
• Sprinkle lightly with sugar, and set aside while preparing bread mixture.
• Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. 
• Blend oil, yogurt and eggs into strawberries. 
• Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. 
• Stir in pecans.
• Bake for 35 to 40 minutes, or until tester inserted comes out clean.  
• Let cool in pans on wire rack for 10 minutes. 
• Turn loaves out, and cool completely.