Using frozen thawed bread dough makes this easy you may use your own favorite focaccia recipe in place of the frozen dough, plan ahead the bread dough will need to be thawed firstly according to package directions, feel free to adjust all amounts to taste, crumbled feta cheese may be replaced for the Parmesan or use both!

Yield 20 slices

Ingredients:

1 loaf (1-pound) frozen bread dough, thawed according to package directions

olive oil as needed

1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed

1 tablespoon minced fresh thyme or 1 teaspoon dried thyme

1 (8-ounce) package cream cheese, very soft

1 garlic clove, minced

1/4 cup finely chopped yellow onion

4  large fresh button mushrooms, thinly sliced

3  firm Roma tomatoes, sliced

1 small zucchini, thinly sliced

fresh ground black pepper

1/3 cup freshly grated Parmesan cheese (or can use 3/4 cup or more of crumbled feta cheese)

Instructions:—————————————–

Set oven rack to lowest position.

Grease a 15 x 10-inch baking sheet.

Before starting make certain that the frozen bread dough is completely thawed.

On a lightly-floured surface roll out the dough into about 13 x 9-inch rectangle (it does not have to measure exactly).

Transfer the dough to baking sheet, then cover with a clean light teat towel and let rise 30 minutes.

Using finger tips press indentation all over the dough

Liberally brush the dough with olive oil then sprinkle with rosemary and thyme.

Bake in preheated 400 degree F oven for 10-12 minutes or until lightly golden brown.

In a mixing bowl combine cream cheese with garlic and chopped onion.

Spread evenly over the partially baked crust.

Top with mushrooms tomato slices and zucchini slices, then season with fresh ground black pepper to taste.

Sprinkle the Parmesan cheese (or feta cheese) over the top.

Bake (400 degrees F) for 12-15 minutes or until lightly browned.

Choose 1 cup of your favorite dried fruit and/or nuts and seeds or just use 1-3/4 cup chocolate chips, make certain that the butter is very soft but not melted

Yield 18 bars

Ingredients:

4-1/3 cups rolled oats

1 cup all-purpose flour

1 teaspoon baking soda

2 teaspoons vanilla or maple extract (I prefer to use maple extract or use 1 teaspoon each)

3/4 cup plus 2 tablespoons butter, very soft but not melted

1/2 cup honey

1/3 cup brown sugar, packed

3/4 cup mini chocolate chips

1 cup chopped nuts, seeds or dried fruit (use choice of one or a mixture)

Instructions:——————————————–

Preheat oven to 325 degrees F.

Grease a 13 x 9-inch baking pan.

In a large mixing bowl combine the oats with flour, baking soda, vanilla, 2/3 cup plus 3 tablespoon butter, honey and brown sugar.

Stir in chocolate chips with 1 cup nuts, seeds or dried fruit.

Lightly press into prepared baking pan.

Bake in preheated oven for 18-22 minutes or until golden brown.

Allow to cool for 10 minutes then cut into bars.

Allow the bars to cool in the pan before removing.

This can be served as a soup or a stew I make it often with my garden green beans but frozen beans will work well also…  the amounts listed are really only a guideline so feel free to adjust amounts as desired…

All that is needed with this is a side salad and a loaf of crusty bread!

Servings 4-6

Ingredients:

1/4 cup oil (or as needed)

1 pound boneless chicken thighs or chicken breasts, cut into pieces

1 medium onion, chopped

1 large carrot, peeled and sliced

1/2 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors, can use more)

1/2 teaspoon crushed red chili flakes, or adjust to taste

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

1/2 pound fresh whole green beans, ends removed and sliced in half

6 cups chicken broth

2-1/2 cups fresh cheese-filled tortellini

seasoned salt and freash ground black pepper, to taste (can use white salt)

1 tablespoon cornstrach

1 tablespoon cold water

1/3 cup fresh grated Parmesan cheese, or to taste (more to at at the table).

Instructions:———————————————

Heat oil in a large pot over medium-high heat.

Add in chicken cubes and cook until well browned; remove to a plate.

Add in onion, carrot, Italian seasoning and chili flakes; cook until softened (about 3-4 minutes).

Add in garlic and green beans; stir for 2 minutes.

Return the chicken back to the pot then add in chicken broth and fresh tortellini; bring to a boil and simmer for about 12-15 minutes.

Meanwhile in a small bowl whisk the cornstarch with water; set aside.

At the end of cooking while the mixture is still at a simmer mix in the Parmesan cheese,  season with salt and pepper then mix in the cornstarch/water mixture and simmer for another few minutes or until slightly thickened.

Ladle into bowls then top with more Parmesan cheese.

This has always been enjoyed by my family for years and it’s quite easy to make, I also like to add in some cayenne pepper for a little heat, this also will work well using thicker cut pork chops….canned mushrooms makes this easy you may use fresh sauteed if desired, serve this with cooked rice, servings is for two but can be doubled

Servings 2

Ingredients:

1 tablespoon  butter

1 tablespoon oil (or use as desired)

4 chicken thighs

fresh ground black pepper

1 small onion, chopped (or use 1/2 medium onion)

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

2 garlic cloves, minced (garlic lovers can use more)

1 (4-ounce) can sliced mushrooms, drained

1 (10.75 ounce) can low-sodium condensed cream of mushroom soup, undiluted

1/4 cup milk or light cream

1/3 cup freshly grated Parmesan cheese

Instructions:

Melt butter with 1 tablespoon of oil  in a medium skillet over medium high heat.

Season the chicken with black pepper then brown well on both sides (about 3 minutes per side) remove to a plate.

Add in onion and Italian seasoning;saute until softened (about 3 minutes).

Add in garlic and canned mushrooms; cook stirring for 2 minutes.

Mix in the condensed soup and milk until smooth and combined; bring to a boil over medium heat.

Add the browned chicken back to the skillet and turn to coat in the sauce (season the sauce with black pepper about halfway through cooking time).

Simmer partially covered over low heat for about 30-40 minutes or until the chicken is cooked through completely turning the chicken a few time in the skillet while cooking.

Sprinkle the top with Parmesan cheese and allow to melt into the sauce.

Serve with cooked rice.

Photo courtesy of Pink Diamond

Using frozen thawed chicken will combine with the sauce causing it to become water, it is recommend to use only fresh chicken for this recipe, if you are in a hurry you may omit browning the chicken although the flavor will not be as good, the sauce amounts may be doubled keeping the garlic at the same amount

Servings 4

INGREDIENTS:

2 pounds chicken thighs

fresh ground black pepper

oil as needed for browning the chicken

1 large onion, chopped or sliced

1 green bell pepper, seeded chopped, optional

1/4 cup prepared yellow mustard (can increase to 1/3 cup)

1/4 cup ketchup

1/3 cup cider vinegar

1 tablespoon liquid smoke seasoning (do not omit!)

1/3 cup brown sugar

1 tablespoon mild chili powder

3 garlic cloves, minced

pinch cayenne pepper

1/2 teaspoon fresh ground black pepper, or to taste

1 teaspoon seasoned salt, or to taste

INSTRUCTIONS:———————————–

Preheat oven to 375 degrees F (bottom oven rack).

Grease a 13 x 9-inch baking dish.

Sprinkle the onion and bell pepper into the baking dish; set aside.

Heat oil in a medium skillet over medium-high heat.

Season the chicken lightly with black pepper, then place in the skillet and brown on both sides (about 3 minutes per side) transfer to baking dish placing on top of the onion and bell pepper.

In a bowl combine mustard, ketchup, cider vinegar, liquid smoke, brown sugar, chili powder, fresh garlic, cayenne pepper, black pepper and seasoned salt; pour over the browned chicken then using hands or tongs to turn the chicken to coat in the sauce and making certain that the chicken is skin side up before baking.

Bake for 40 minutes or until the chicken is cooked through and tender.

Posted on www.recipezazz.com

A creamy rich dessert for coffee lover’s!… sweetened whipped cream mixed with the cinnamon may be used in place of the Cool Whip

Reduce the fat and calories by using fat-free/sugar-free instant pudding mix , fat-free milk and Cool Whip lite

Yield 4

Ingredients:

2 cups cold milk (for extra creamy use 1 cup light cream and milk)

2 tablespoons sugar, or to taste

2 teaspoons instant coffee granules (for a stronger coffee flavor increase to 3 teaspoons)

1 (4-ounce) package vanilla instant pudding mix

1/8 teaspoon cinnamon

1 cup Cool Whip frozen topping, thawed or can use sweetened whipped cream with the cinnamon added while beating

Instructions:

Pour the milk into a bowl then add in sugar and coffee granules; mix until no granules remain.

Add in the dry pudding mix and whisk for 2 minutes or until well blended.

Divide into 4 dessert dishes.

Refrigerate for 2 hours or more.

Before serving whisk the Cool Whip topping with cinnamon until blended, then dollup over the top of each dessert.

This is much better then the expensive bottled enchilada sauce and much cheaper to make, this sauce freezes well so you may want to double and freeze half, I suggest to make this sauce a day in advance the flavors will intensify, if you are adding in flour add in after thawing the sauce,  heat the sauce on top of the stove and add it in then

For a thicker sauce whisk in 1 tablespoon all-purpose flour in 1/4 cup cold water; add to the simmering sauce at the end of cooking and simmer until thickened (about 5 minutes)

Yield about 4 cups

INGREDIENTS:

1 cup Picante sauce (such as Old El Paso, freeze the remainder for another time)

1-1/2 cups tomato sauce

1-1/2 cups beef broth (can use water, beef broth is better or mix 2 teaspoons beef bouillon granules in 1-1/2 cups hot water)

1 teaspoon dried oregano

1 teaspoon dried basil

1-1/2 teaspoons garlic powder

1 teaspoon onion powder

1 tablespoons chili powder

1 tablespoon cumin

1 teaspoon seasoned salt, or to taste

fresh ground black pepper, to taste

cayenne pepper, optional and adjust to heat level

1/2 cup sour cream, optional (added in at the end of cooking for a creamy  sauce and adjust to taste starting at 1/2 cup)

INSTRUCTIONS:——————————————–

In a medium saucepan  combine all ingredients together (except the sour cream) bring to a simmer over medium heat stirring.

Reduce heat to low and simmer uncovered for about 25-30 minutes stirring frequently.

For a creamy sauce at the end of cooking mix in 1/2 cup sour cream until heated through (do not allow to boil, you may add in more sour cream if desired).

Use right away or cool and refrigerate for up to 5 days or freeze.