Taken from my “Favorites” folder!

Servings 2-4

INGREDIENTS:

4 boneless skinless skinless chicken breasts, pounded to about half

1/3 cup all-purpose flour (combined with;1 teaspoon garlic powder, 1/2 teaspoon fresh ground black pepper, 1/2 teaspoon seasoned salt and 1/4 teaspoon cayenne pepper)

2 tablespoons butter

1 tablespoon oil

1-1/2 cup sliced fresh mushrooms (can use more)

1/2 cup chicken broth

1 teaspoon chicken boullion powder

1/2 to 3/4 cup shredded  mozzarella cheese

1/3 cup grated Parmesan cheese

1 large green onion, chopped

INSTRUCTIONS:———————————-

Preheat oven to 375 degrees F.

Grease an 11 x 7-inch baking dish.

In a shallow bowl combine the flour with the spices.

Coat each chicken breast in the flour mixture then place on a plate.

Heat 2 tablespoons of butter with 1 tablespoon of oil in a medium skillet over medium-high heat.

Brown chicken  on both sides (about 3 minutes per side) then transfer to  greased baking dish.

In the same skillet saute mushrooms  until tender.

Add the broth and chicken boullion powder;  bring to a boil, reduce heat to medium-low and simmer uncovered for 5 minutes.

Spoon the mushroom sauce over the chicken.

Bake uncovered for about 15-20 minutes or until chicken is no longer pink (since the chicken has been partially cooked in the skillet and is only half it’s thickness it will not take long to bake).

Remove from oven then sprinkle with both cheeses and green onions, return to oven for 5 minutes longer or until cheese is melted.

Taken from my “Favorites” folder!..

When you make these for a party make sure to print off the recipe because everyone will want it!… this will double well

You should get 8-12 mushrooms depending on the size, make certain to finely shred the mozzarella cheese

INGREDIENTS:

12 large fresh mushrooms

1 (6 oz.) can clams, drained and finely minced — reserving 1/4 cup of the clam juice to add to the stuffing)

1 green onion, chopped finely

1 small  garlic clove, minced

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

1/2 teaspoon seasoned salt

1 tablespoon melted butter, cooled

1/2 teaspoon dried oregano (rubbed between fingers to release the flavor)

1/2 cup bread crumbs

1 egg, beaten

1/3 cup freshly grated Parmesan cheese

1/4 cup finely shredded mozzarella cheese (more to sprinkle on top after baking)

melted butter, for topping

INSTRUCTIONS:———————————–

Quinoa may be found in the rice or cereal section of your supermarket, it may also be found in the organic food section

Servings 6-8

INGREDIENTS:

1 cup dry quinoa, rinsed

2 cups water

1  (10 ounce) package frozen chopped spinach, thawed and hand-squeezed dry

1-1/2 cups crumbled feta cheese

1-1/2 cups cherry tomatoes, halved

3/4 cup canned black beans, rinsed and drained

1/2 cup chopped seeded peeled cucumber

1/2 cup sliced pepperoncinis

1/2 cup kalamata olives, pitted and halved (or use similar brine-cured)

3/4 cup Greek-style salad dressing, divided

salt and fresh ground black pepper, to taste

INSTRUCTIONS:——————————–

In a small saucepan bring quinoa and water to a boil; reduce heat, then cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat; fluff with a fork then allow to stand for 10 minutes.

In a large bowl combine the quinoa with spinach, feta cheese, tomatoes, black beans, cucumber, pepperoncinis and olives.

Pour 1/2 cup of Greek-style dressing over quinoa mixture and toss to coat then season with salt and pepper.

Cover and refrigerate for at least 1 hour or more.

Just before serving drizzle remaining 1/4 cup of dressing over salad; toss to coat

Taken from my “Favorites” folder!

Test Kitchen Notes; if you prefer a milder tasting spinach flavor then cook the spinach first cool then hand-squeeze dry

Servings 4-6

INGREDIENTS:

1/2 cup sour cream

1/2 cup mayonnaise (such as Hellman’s mayonnaise,  do no use salad dressing)

1 tablespoon milk or light cream

1/2 cup freshly grated parmesan cheese (grated)

1/2 cup finely cubed mozzarella cheese

1 medium garlic clove, minced (garlic lovers can increase)

1 (10 ounce) package of frozen spinach, thawed and hand-squeezed to remove all excess moisture

1 (14 oz) can of artichoke hearts, chopped

seasoned salt or white salt, to taste

Tabasco sauce, optional and adjust to taste

INSTRUCTIONS:———————————

These may also be baked in six mini loaf pans for about 30-35 minutes.

Yield two (8 x 4 or 9 x 5-inch) loaves

INGREDIENTS:

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 cup butter, softened

2/3 cup brown sugar, packed (if you have a sweet tooth use more brown sugar)

2 large eggs

2 teaspoons vanilla

1 cup semi-sweet chocolate chips, melted and slightly cooled

1-1/2 cups applesauce (can use sweetened for a sweeter flavor)

1/2 cup mini chocolate chips

INSTRUCTIONS:————————————–

Preheat oven to 350 degrees F.

Set oven rack to second-lowest position.

Grease two 8 x 4 OR 9 x 5-inch loaf pans.

In a medium bowl combine the flour with baking soda and baking powder.

In a large bowl using an electric mixer on medium speed beat butter with brown sugar until creamy and light in color (about 2 minutes).

Add eggs one at a time beating until well blended and  scraping the side of the mixing bowl frequently.

Add vanilla and melted chocolate and mix thoroughly, then mix in the  applesauce.

On low speed mix in the flour mixture until just blended.

Fold in the mini chocolate chips (batter will be quite stiff).

Divide batter evenly between the two loaf pans.

Bake for about 50-60 minutes or until the breads test done.

Taken from my “Favorites” folder!

Servings 8-10

INGREDIENTS:

1 (8 ounce) package cream cheese, softened

1/4 cup mayonnaise (do not use salad dressing)

1 cup sour cream

1 garlic clove, minced

1/4 cup butter, very soft

1 teaspoon seasoned salt

1/2 teaspoon paprika

1/4 to 1/3  cup finely chopped onion

1/4 cup minced chopped green bell pepper

1 cup shredded mozzarella cheese

Tabasco sauce, optional and to taste (I like to add it in)

24 ounces cooked crab meat

INSTRUCTIONS:—————————–

Preheat oven to 350 degrees F.

Grease a small casserole dish (I use a 8-inch square baking pan) .

Taken from my “Favorites” folder!

Servings 4

INGREDIENTS:

4 tablespoons butter, divided

1 1/2 tablespoon all-purpose flour

1 1/2 cup milk

1/2 cup heavy (33-35%) whipping cream

1 1/2 tablespoon prepared basil pesto

1 to 2 tablespoon chopped fresh parsley

6 cloves garlic minced and divided (garlic lovers can use more)

1 teaspoon Worcestershire sauce

Tabasco sauce, to taste

1/3 cup freshly grated Parmesan cheese

1 pound uncooked jumbo shrimp, peeled, deveined

2 cups broccoli florets, lightly steamed

1/2 pound angel hair pasta, cooked (or use as much as you like)

INSTRUCTIONS:———————————-

In a saucepan over medium heat, melt  2 tablespoons butter; stir in flour then cook, stirring constantly for 1-2 minutes.

Slowly whisk milk and whipping cream into pan; simmer, stirring constantly, until thickened.

Stir in the prepared pesto, parsley, 3 cloves minced garlic, Worcestershire sauce, and hot sauce into saucepan, season the sauce with salt and pepper; reduce heat to low and keep warm.

In a skillet over medium-high heat, melt remaining 2 tablespoons butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and saute for 5 minutes or until shrimp are pink; do NOT overcook.

Mix in the 1/3 cup Parmesan cheese.

Toss the shrimp, broccoli, and cooked pasta together and pour sauce over top.

Season with salt and pepper to taste.

Serve with more fresh grated Parmesan cheese.