These are delicious and they make a lovely presentation to serve at a ladies luncheon, baby shower or a brunch, to save time cook/steam the broccoli spears a day in advance and another plus is that you can roll/assemble the fillets and refrigerate until ready to bake…I have sole fillets listed in the ingredients as that is what I used when I made these although I would think any thin fish fillets would work fine, amounts may easily may be doubled or increased to what ever amount you would like, slice the cheese cubes into about the width of your fish fillet

*Note* for a nice presentation place two broccoli spears (with larger stems) inside the fish fillet with each flowered part sticking out at each end of the fillet

Yield 6 fish bundles

Ingredients:

1 head of broccoli, cut into florets (use as many florets as needed to stuff into the fish fillets)

6 Swiss cheese cubes, cut into about 2-inch matchbook slices (can use Monterey Jack)

6 sole fillets (about 2 pounds)

lemon pepper seasoning

garlic powder, optional

lemon wedges, optional

DRIZZLE  SAUCE:

1/2 cup butter, melted

1 garlic clove, finely minced

3-4 teaspoons fresh lemon juice, or to taste

1/4 teaspoon salt

fresh ground black pepper, to taste

Instructions:——————————————

Steam the broccoli florets for a few minutes or until just crisp-tender; remove and transfer to paper towels or clean tea towels/s to dry.

To assemble the fish bundles; season both sides of the fillet with lemon pepper seasoning then lightly with garlic powder.

Place a few broccoli spears and a cheese stick onto one fish fillet, then roll up as tightly as possible (use as many broccoli spears as you like but do not use too many or you will not be able to roll up the fish fillets).

Repeat with remaining 5 fillets.

Fasten with a toothpicks if needed,

Place the fillets onto a foil-lined greased baking sheet (at this point you may cover and refrigerate until ready to bake).

Bake in a preheated 350 degree oven for 18-25 minutes.

Meanwhile for the drizzle sauce; microwave the butter and minced garlic until the butter has melted; remove and mix in lemon juice, salt and pepper.

Transfer the bundles to a serving platter and drizzle the butter sauce over each fillet.

Place lemon wedges on the platter.

This pie takes very little time to put together but does have a 3 hour chilling time, any flavor of pie filling works with this so choose your favorite  like to use a chocolate crumb crust with chocolate flavored Cool Whip and cherry pie filling

Servings 8

Ingredients:

1 (21-ounce) can pie filling (use your favorite flavor)

1 (8-ounce) package cream cheese, softened

1 cup Cool Whip frozen topping, thawed (you can increase slightly)

1 cup confectioners sugar, sifted

1 (9-inch deep two-extra servings size) graham cracker pie shell or can use a chocolate or vanilla crumb crust

Ingredients:——————————————

In a medium bowl beat cream cheese with sifted confectioners sugar until smooth.

Fold in the Cool Whip topping until blended.

Spread into the bottom of the pie shell.

Top with pie filling.

Refrigerate for at least 3 or more hours.

If your a spinach lover then make this, I promise you will love it!… make certain to cook the spinach first before using, I also like to add in cayenne pepper for some heat,  Swiss or gruyere cheese work great for this dish

Servings 6

Ingredients:

6 tablespoons butter

1 onion, chopped

1/2 pound fresh sliced white button mushrooms

3 large garlic cloves, finely chopped (garlic lovers use more)

3 tablespoons all-purpose flour

2 cups light cream (such as half and half cream)

1 teaspoon seasoned salt (can use white salt)

1/4 teaspoon nutmeg

2 (10-ounce) packages chopped frozen spinach (cooked to package directions and hand-squeezed dry to remove excess moisture)

1/2 cup freshly grated Parmesan cheese, divided

1-1/2 cups shredded Swiss cheese, divided (or can use gruyere cheese)

fresh ground black pepper, to taste

Instructions:———————————————–

Preheat oven to 325 degrees F.

Grease a 9-inch baking dish.

In a skillet heat butter over medium-high heat.

Add in onion and sliced mushrooms and cook until softened (about 3-4 minutes).

Add in garlic and cook for 2 minutes.

Add in the flour salt and nutmeg; stir for 2 minutes.

Slowly add in the light cream and continue to cook mixing constantly until the mixture reaches a light boil, then remove from heat and add in 3/4 cup Swiss cheese stirring until the cheese has melted.

Season with black pepper and more salt if needed.

Spread half of the cream mixture into the bottom of the casserole dish, then sprinkle one package or spinach over the sauce then 1/4 cup Parmesan cheese.

Repeat with remaining cream sauce, spinach the 1/4 cup Parmesan cheese.

Sprinkle the top with remaining 3/4 cup Swiss cheese.

Bake uncovered for 25 minutes or until hot and bubbly.

Make these as spicy as you like by adjusting the cayenne pepper, these are double-dipped then refrigerated for 30 minutes to insure a crispy coating…serve with a ranch dip or blue cheese dip

Servings 4

INGREDIENTS:

1 cup all-purpose flour

1 teaspoon garlic powder

1/4 teaspoon cayenne pepper, or adjust to heat level

1/2 teaspoon paprika

2 teaspoons seasoned salt (can use white salt seasoned is better to use)

1/2 teaspoon fresh ground black pepper

1 large egg

1 cup milk

4 small boneless skinless chicken breasts, sliced into about 1/2 to 3/4-inch strips (or use 3 large)

1/4 cup Louisiana hot sauce (or use hot sauce of choice)

1-1/2 tablespoons butter

oil for frying

INSTRUCTIONS:—————————————————

In a shallow bowl combine the flour with garlic powder, cayenne, paprika, seasoned salt and black pepper.

In another shallow bowl beat the egg with milk.

Dip each chicken strip firstly into the milk/egg mixture allowing excess to drip off, then roll into the flour mixture.

Repeat so that each chicken strip is double-coated.

Place onto a rack or a plate and refrigerate for 30 minutes.

Meanwhile in a small bowl combine the hot sauce with butter then microwave on HIGH until the butter has melted (about 20 seconds)

Heat oil in a large skillet to 375 degrees F.

Fry the strips in batches until browned (about 5 minutes) then transfer to a large shallow bowl (I use my 8 x 8-inch baking pan).

Pour the hot sauce over the strips and toss to coat.

This is very similar to the canned version, it’s egg-free with only a trace of cholesterol and fat and it takes only minutes to make!

Notes from our test kitchen; 2 cups whole wheat flour and 1 cup all-purpose flour may be used successfully

Yield 10 slices

Nutritional Facts for 1 slice….Total Fat/0.9 grams/ Cholesterol 1 mg/ Sodium546 ml

Ingredients:

1 cup whole wheat flour (do not use whole wheat bread flour)

2 cups all-purpose flour

1 teaspoon salt

2 teaspoons baking soda

2/3 cup brown sugar, packed

1/4 cup molasses

2 cups low-fat buttermilk (for best results do not substitute milk)

1/2 to 3/4 cup raisins or chopped dates, optional

Instructions:

Grease and flour a 9 x 5-inch loaf pan (or can use two smaller loaf pans).

In a large bowl combine both flours with baking soda and brown sugar.

Using a wooden spoon mix in molasses and buttermilk just until combined (do not over mix!).

Gently mix in raisins or dates.

Transfer/spread into prepared loaf pan.

Allow to sit on the counter for 10 minutes.

Meanwhile preheat oven to 350 degrees F.

Bake for 50-60 minutes or until the loaf tests done (reduce baking time slightly for smaller loaves).

Cool for 5 minutes then remove to a rack.

Posted on recipezazz.com

Notes from our test kitchen; canned corn may be used in place of the thawed frozen corn, adjust the amount of sugar to taste starting with 1 tablespoon, amounts may easily be doubled, for a quick thaw place the frozen corn in the microwave, then pat dry using paper towels

Servings 4-6

1/4 cup butter

1/2 teaspoons garlic powder, optional ( garlic lovers add it in)

pinch cayenne pepper

1 tablespoon sugar, or to taste

2 tablespoons heavy whipping cream

1 (16-ounce) package frozen corn, completely thawed

1 (3-ounce) package cream cheese, softened

1/2 teaspoon salt

fresh ground black pepper to taste

1/2 to 3/4 crushed butter crackers (such as Ritz crackers)

2-3 tablespoons butter, finely diced

Instructions:—————————————-

Pat the thawed corn dry using paper towels to remove as much water as possible.

Preheat oven to 350 degrees F.

Grease a small casserole dish.

In a medium saucepan melt butter, with garlic powder and cayenne pepper.

Add in whipping cream and sugar, stirring until the sugar granules dissolve.

Mix in cream cheese until smooth and blended.

Add in corn mixing until coated.

Season with salt and black pepper.

Transfer to baking/casserole dish.

Sprinkle the crushed crackers on to then dot with butter.

Bake for about 22-25 minutes or until lightly browned.

Use your favorite flavor to make these frozen treats but make certain that the Kool-Aid and jello gelatin are the same flavor such as using orange Kool-Aid and orange jello, servings are estimated…

These are fat-free so enjoy with gusto!

Yield 8-10 frozen treats

Ingredients:

1 (6-ounce) package Jello-O gelatin powder

1/2 to 3/4 cup sugar, or to taste

2 cups hot water

1 small package unsweetened Kool-Aid powdered drink mix

1-1/2 cups very cold water

Instructions:

In a large heat-proof bowl combine the gelatin powder with hot water stirring until no granules remain.

Mix in Kool-Aid powdered drink mix, then the cold water; stir until completely dissolved.

Pour into popsicle molds and freeze until firm