Tequilaberry Salad

A co-worker brings this salad to almost all of our pot-lucks, I had never had it before, but once I tasted it I fell in love. Lately I have been craving it and have been at a loss for what to bring to work for lunch. So I whipped up this salad and then I can take some each day.

I keep the dressing in a separate container then just add the amount I want and it keeps longer.

Tequilaberry Salad (From: Recipezaar)

• 2 heads lettuce, chopped (or 2 1-lb bags pre-cut lettuce)
• 1 head cauliflower, cut up in tiny pieces
• 1 lb bacon, fried and crumbled
• 1 cup Hellmann's mayonnaise (no substitutions)
• 2 1/2 tablespoons white vinegar
• 1/4 cup sugar
• 1-1 1/2 cup parmesan cheese

Combine lettuce, cauliflower and bacon.

Mix mayonnaise, vinegar and sugar.

Add dressing to salad, add parmesan cheese. Serve immediately.

I usually make up the dressing the day before and the rest of the salad and then mix together just before serving.

Mashed Cauliflower

I saw this on Dinner with the Bickfords, I instantly starred it in my google reader, and tried it with the smothered pork chops tonight, this is AWESOME! I can't wait to have the leftovers and I will be making it again and again. Even Adam who doesn't like veggies enjoyed this, try this for sure

Mashed Cauliflower (From: Not sure where original was from)

• 1 medium head cauliflower
• 1 tablespoon cream cheese, softened
• 1/4 cup grated Parmesan
• 1/2 teaspoon minced garlic
• 1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
• 1/8 teaspoon freshly ground black pepper
• 1/2 teaspoon chopped fresh or dry chives, for garnish
• 3 tablespoons unsalted butter

Set a stockpot of water to boil over high heat.

Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.

In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.

Garnish with chives, and serve hot with pats of butter.

Green Beans

Lately I have been on a green bean kick... I guess it's one of the healther things to be craving all the time. I made them tonight for my mom and brother to go with the salmon and chicken. These had excellent flavor and I can't wait to make them again!

Seasoned Green Beans (From: Myself)

• Green beans, washed and ends cut off
• seasoning salt
• garlic powder
• onion powder
• oil (I used garlic oil which gave them GREAT flavor)
• balsamic vinegar

Put the green beans in a glad steamer bag, and microwave for about 3 minutes.

Heat oil in a pan, add beans and seasonings fry until turn a little brown.

Drizzle balsamic vinegar over and serve.

Ribs and Sauerkraut

It's another crock-pot Monday, the previous 2 Mondays we have tried new recipes and haven't been excited about either. So I went to an old comfort standby for tonight. This is not one of Adam's favorites as he doesn't like Sauerkraut but he does eat the ribs.

I also thought this would be a great time to participate in the Monthly Mingle this months theme is comfort food. This is a recipe my Grandma makes all the time, it is so easy and warming and definitely screams comfort food to me.

Ribs and Sauerkraut (From: My Grandma)

• 1 pkg. of ribs
• 1 bag of sauerkraut

Drain about 1/2 the juice from the sauerkraut. Place ribs in bottom of slow cooker, top with kraut and cook on low for 8 hours or so.

I prefer to serve this with mashed potatoes.

Beef Roast

Tonight my mother in-law, sister in-law, and niece came over for dinner. I knew I was going to be gone for the day so wanted something very comforting. I decided to try my hand at a beef roast. Growing up we had this all the time on Sundays, it was always SO good. I have never made one, I don't really know why. Tonight was SO worth trying!!!

I used a seasoning mix which was AWESOME! I didn't need to make gravy with it, as the seasoning mix made it's on gravy.

Beef Roast (From: My Mom)

• 1 beef roast
• 7 potatoes (quartered)
• 1 sm. bag baby carrots
• 3 onion slices
• 1 pkg. slow cooker beef roast seasoning
• 2 c. beef broth

Preheat oven to 375.

Brown the roast on high heat with some oil for about 3 minute on each side.

Mix seasoning mix and broth together (the recipe on the seasoning called for water, I used broth).

Pour broth mixture in bottom of roasting pan, place roast on top. Place onion ring slices on top of roast, then throw in potatoes and carrots.

Bake for about 2 hours or until tender and veggies are soft.

Spaghetti Squash

I have been wanting to have spaghetti squash, but was TOTALLY clueless about what to do. With help from Bensbabe I created my own recipe. This is my first time creating my own recipe for dinner... I always get nervous about it. I am glad I did as it turned out VERY good.

I took my own take on the spaghetti squash and made spaghetti and tossed it with squash I didn't actually use a spaghetti squash.


Adam doesn't like squash so I made the sauce and pasta took his portion out and then added squash into mine.



This is not a pretty picture at all! But it was a VERY good meal!



Spaghetti Squash (From: Myself)

• 1 squash, I prefer acorn
• Handful pine nuts
• 1/2 c. heavy whipping cream
• 1/2 c. chicken broth
• 1 c. half and half
• 1 lb. spaghetti
• 1 t. sage
• 1 t. sugar
• 2 T. butter
• 1 t. cinnamon
• 1 t. white pepper
• 1 t. garlic salt
• 1 t. onion powder

Bake acorn squash at 350 for about an hour or until tender. Then peel out squash from skin.

Start pasta water on Medium to start bowl. Once at bowling point add pasta and start sauce.

Melt butter in a pan. Once melted brown pine nuts with sugar, onion powder, and garlic salt.

Add half and half, heavy cream, chicken broth, and spices.

Bring to bowl, reduce heat to medium and bowl for 10-15 minutes.

Drain water put pasta back into pan add sauce, and squash mix around and serve.

Pumpkin + Cheescake + Brownie = Heaven!

I saw this recipe on the nest, although I don't like pumpkin I love me some cheesecake, and you get cheesecake and brownie and you have me. I decided to try these, because I know Adam loves pumpkin and my Mother-in-law, sister-in-law, and niece were coming over for dinner. I knew it would be a great dessert. This recipe is originally from Cara, but I found it on Tara's Blog.

And yes, even I who HATES pumpkin enjoyed these, they are SUPER rich but aren't strong on the pumpkin flavor.

Pumpkin-Spice Cheesecake Brownies (From: Cara)

Brownie Batter

• 3/4 cup butter, melted
• 1 cup sugar
• 1 tbsp pure vanilla extract
• 2 eggs
• 1/2 cup all purpose flour
• 1/2 cup cocoa powder
• 1/4 tsp salt
• 2 tsp cinnamon

Cheesecake Batter

• 6 oz cream cheese, softened
• 1 egg
• 1/3 cup sugar
• 2 tbsp flour
• 1/2 cup pumpkin puree
• 1/4 tsp pure vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife (or toothpick) back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Prep time: 20 minutes
Cook time: 35 - 40 minutes
Yields: 12 - 16 brownies

Corn Casserole

I can't have chili without corn bread. I saw this recipe on Two novice chefs, one tiny kitchen. This recipe is actually from Cooking Light. I thought this would be a different kind of corn bread then the normal muffins I make.

Easy Corn Casserole (From: Cooking Light)

• 1/4 cup egg substitute (or 1 large egg)
• 1/4 cup butter, melted
• 1 (8 3/4 oz) can no-salt added whole-kernal corn, drained
• 1 (8 3/4 oz) can no-salt added cream-style corn
• 1 (8 1/2 oz) package corn muffin mix
• 1 (8-oz) carton plain fat free yogurt

Preheat over to 350 degrees.

Combine ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray (or a deep dish pie plate or other medium sized casserole dish).

Bake for 45 minutes or until set.

Orzo with Veggies

I saw a recipe for this orzo dish in Kayte's blog a while back. It looked really good, I rarely get a night home alone, but tonight was a rare occasion. I made this dish for myself. It was SUPER quick, and VERY good. I made enough for dinner tonight, and lunch next week. I added some mushrooms to this dish also.

Parmesan Broccoli Orzo (From: Kayte)

• 2 oz orzo pasta (any pasta would work for this)
• 1 tbsp butter
• 1/3 cut broccoli florets, cut into very small pieces
• 1 1/2 tbsp grated Parmesan cheese
• 1/2 tsp garlic powder

Bring water to a boil in a saucepan and salt the water. Add pasta after water has come to a boil and boil for about 9-10 minutes. Add broccoli during last 5 minutes of cooking time. Drain well.

Toss with all other ingredients and enjoy!

Butternut Squash Soup

I have never tried Butternut Squash Soup, I bought a squash at the store, and have been looking for a recipe since I bought it. I found a few recipes but none really pulled me, so I took them and ran with them and made my own.

I like creamer and sweet soup, if you don't like creamer soups I would leave out the half and half, it tastes good without also.

This soup was very good, great flavor. But not something I would make for myself again as I didn't care for the texture of it. I was glad I could try it though.

Butternut Squash Soup (From: Myself)

• 1 butternut squash (peeled and cubed)
• 2 stalks celery
• 1/4 onion (diced)
• 2 Tb. Butter
• 32 oz. chicken broth
• 1/3 c. brown sugar
• 1 T. cinnamon
• 1/4 c. half and half

Melt butter in a large pot. Add veggies and cook until browned.

Pour in chicken broth just enough to cover veggies. Turn to low, cover and simmer for about an hour or until veggies are tender.

Puree veggies in blender.

Put back in pot, add brown sugar, cinnamon, half and half, and any other spices you want. Heat on low until hot.

Enjoy.

Squash

I love squash but don't buy it often because I can't eat a whole one and Adam doesn't like it, but the grocery store had an awesome deal and they were really small. So I bought one. I made it just like my mom always did growing up.

Squash (From: My Mom)

• 1 squash (she always used acorn)
• 4 Tb. butter
• brown sugar

Preheat oven to 350.

Cut squash in half pull out all the seeds. And place cut side face up on a baking sheet.

Place 2 Tb. of butter in each half, and put some brown sugar in the hole, as much or as little as you like.

Bake for 30-45 minutes or until tender.

Chicken Angelo

A friend sent me this recipe, she is truly a girl after my own heart sending me mushrooms recipes. I was so excited to try it, as we LOVE mushrooms. There was also a BIG sale on mushrooms at the grocery store this week, that made things even better.

This was recipe was super easy to make, and one I will make again, but will mess with it! It was very good idea, but lacked flavor. I followed the recipe exactly, next time I will add more salt and pepper, maybe some garlic, and not sure what else. If you are a mushroom lover try this but add some flavor too it. Stay tune for my changes next time!

Chicken Angelo (From: Bakespace)

• 8 oz. fresh mushrooms, sliced & divided
• 4 large, skinless, boneless chicken breast
• 2 eggs, beaten
• 1 cup flour little oil
• 6 oz. sliced mozzarella cheese
• 3/4 cup chicken broth
• hot rice

Place half the mushrooms in pan.

Dip chicken into beaten eggs & roll in flour.

Brown on both sides, place chicken on top of mushrooms.

Arrange remaining mushrooms on chicken, top with cheese.

Add chicken broth to pan Bake 350 º covered for 30 . Then uncover for about 5-10 minutes. Serve over rice.

Sloppy Joes, Cucumbers and Lemon Bars

Last night we had both of our mothers and siblings over, we want to do something simple that didn't take a lot of time to prepare. This was definitely an easy meal. We made sloppy joe's, chips and dip, watermelon, and cucumbers.

While walking through the grocery store on Friday I remember I hadn't planned anything for dessert for our company. We happened to be in the baking aisle. I asked Adam what he wanted, he looked up and saw a box for Lemon Bars and pointed. I was about to make a box mix when I have time, so I came home and found a recipe. These turned out really good! I will admit, my pictures looked horrible, so I took the lemon bar picture from the website.

Ozzies Sloppy Joes (From: My Dad's Recipe )

• 2 lbs mid grade hamburger (you want some fat to hold in the flavor)
• 1 small yellow onion diced
• 1 1/2 c. ketchup
• 1 T. yellow mustard
• 1 t. french brown mustard
• 1/4 tsp. Dill
• 1/4 t. Tarragon
• 1/4 t. Basil
• 1/4 McCormick Cajun seasoning
• 2 T. Parsley

Fry hamburger and onion together. Place in slow cooker with seasoning, cook for 3-4 hrs at least, but for best taste cook for 6-8.

***Tips: I didn't have an cajun seasoning so used steak seasoning, I also added about a tablespoon more of the brown mustard. I mixed it up let it cook for 2 or so hours and tasted and adjusted. This is also not a really BBQ sauce recipe, more of a spice flavored one. My dad adds different seasonings, sometimes Worshershire sauce, etc.

Cucumbers and Onions (From: My Mom)

• 1 cucumber
• 1/4 large onion
• 1 c. mayo
• 1/4-1/2 c. milk
• pepper to taste
• fresh dill

Cut cucumbers and onions in thin pieces, but not paper thin.

Mix mayo, milk, pepper, and dill. You want a heavy cream like texture not a milky like texture, add dill to flavor as you want.

Mix in cucumbers and onions. Let sit for as long as possible so that the flavors will all mix.

***Dips: I mixed this and let it sit for about 8 hours, it is best to do it as long as possible.

Lemon Bars (From: Cooking Light)

Crust:

• 1/3 cup butter, softened
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground mace or nutmeg
• 1 cup all-purpose flour
• Cooking spray

Filling:

• 1 cup 1% low-fat cottage cheese
• 1 cup granulated sugar
• 2 tablespoons all-purpose
• 1 tablespoon grated lemon rind
• 3 1/2 tablespoons fresh lemon juice
• 1/4 teaspoon baking powder
• 1 large egg
• 1 large egg white

Preheat oven to 350°.

To prepare crust, place first 4 ingredients in a large bowl, and beat with a mixer at medium speed until smooth. Lightly spoon 1 cup flour into a dry measuring cup, and level with a knife. Add 1 cup flour to butter mixture, and beat at low speed until well-blended. Press crust into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 20 minutes.

To prepare filling, place cottage cheese in a food processor; process 2 minutes or until smooth, scraping sides of bowl once. Add 1 cup granulated sugar and remaining ingredients, and process until well-blended.

Pour filling over crust. Bake at 350° for 25 minutes or until set (the edges will get lightly browned), and cool. Cover and chill for 8 hours.

***I used a blender instead of a food processor. The crust was a little hard, I think next time I would cook them a little less. Also, we omitted the lemon rind, and added 1/2 T. of lemon juice.

Vegetable Soup

Many years ago my mom made this recipe, it's actually a weight watchers recipe. But is SOOO good. I have been in the mood to make it. Now that it's summer it is not that appealing. But my veggies were going to go bad, so I made it and will freeze it until it cooler.



0 point soup (From online)

• 2 medium garlic clove(s), minced
• 1 medium onion(s), diced
• 2 medium carrot(s), diced
• 1 medium sweet red pepper(s), diced
• 1 medium stalk celery, diced
• 2 small zucchini, diced
• 2 cup green cabbage, shredded
• 2 cup Swiss chard, chopped
• 2 cup cauliflower, small florets
• 2 cup broccoli, small florets
• 2 tsp thyme, fresh, chopped
• 6 cup vegetable broth
• 2 Tbsp parsley, or chives, fresh, chopped
• 1/2 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste
• 2 Tbsp fresh lemon juice, optional

Put garlic, vegetables, thyme and broth into a large soup pot. Cover and bring to a boil over high heat; reduce heat to low and simmer 10 minutes. Stir in parsley or chives; season to taste with salt, pepper and lemon juice. Yields about 1 cup per serving.

Pasta Toss

Adam and I love pasta, but have been in a lul lately, it seems like we always have a red sauce with our pasta, and it's getting to be the same old same old. I found a recipe last week for a pasta toss. I followed that recipe as a lay out, but kind of made my own as we went. The original recipe is from Allrecipes.

Broccoli Shrimp and Mushroom Toss (From: My Recipe)

• 2 cups uncooked bow tie pasta
• 1/4 cup chopped onion
• 3 garlic cloves, minced
• 1 tablespoon butter or stick margarine
• 1 tablespoon olive oil
• 1 c. sliced mushroom
• 2 cups broccoli florets
• 1/4 teaspoon salt
• 8 ounces uncooked shrimp, peeled and deveined
• 1/4 cup grated Parmesan cheese
• 1 lemon
• 1/4 c. of half and half
• 2 T. Olive Oil

Cook pasta according to package directions.

Mix, Parmesan, half and half, lemon, and 2 T oil.

In a large nonstick skillet, saute onion and garlic in butter and oil until tender.

Add broccoli and salt; cook and stir over medium-high heat for 8 minutes or until close to tender. Add mushrooms and cook until tender then add shrimp.

Add shrimp; cook and stir 2-3 minutes longer or until shrimp turn pink and broccoli is tender.

Drain pasta; transfer to a serving bowl.

Add the lemon sauce to the shrimp mixture, then toss in pasta.

Pork and Orzo

I had two pork chops leftover from the meal earlier this week. I also had some Orange marmalade. I have no clue how I got this jar, but wanted to use up a little of it. I found this recipe and thought it sounded very interesting and definitely something to try.

On the board I visit daily, Orzo is always mentioned and I have wanted to try it but have never been really sure where to find it in the grocery store. Last night Adam and I stopped and happened to walk through the bulk section they had some there. I bought about a cups worth. Then found the easiest recipe I could for Orzo.

Pork Chops (Cooks.com)

• 1/4 c. ketchup
• 1/4 c. soy sauce
• 1/4 honey
• 1/4 orange marmalade
• 1 t. garlic powder

Mix and marinate for about 3-4 hours. I like mine to have a little more flavor and I marinated for about 8 hours.


Bake at 350 degrees until chops are done, baste several times with remaining marinade. Bake about 1 hour.


Parmesan Orzo with Basil (Allrecipes.com)

• 2 tablespoons butter
• 1 cup uncooked orzo pasta
• 1 (14.5 ounce) can chicken broth
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• salt and pepper to taste
• 2 tablespoons chopped fresh basil

Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.
Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes.

Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl.

Garnish with basil sprigs.


**Tips: I omitted the fresh basil, I also added a can of mushrooms when added the cheese.


Glazed Carrots (Allrecipes)

• 1 pound baby carrots
• 1/4 cup orange juice
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 pinch salt

Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.

Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes.

Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

**Tips: I wanted to try a new carrot recipe, this was good but I think I would stick to my brown sugar and butter in the future.

A Welcome Home Supper

My best male friend Jake is in the Navy and was stationed for the last 4 years in Japan. He got home for a month leave a week ago Saturday. I told him when we picked him up at the airport I wanted to make him a nice dinner to welcome him home and show him some of my new cooking skills.

He came up to our house on Friday evening, we did a little mall shopping then came home to make dinner. Adam and I quickly wiped dinner up. This meal took a while baking but was quick to put together.

Meatloaf (Kraft.com)

• 2lbs ground beef
• 1 pkg. Stove Top Stuffing (recipes calls for chicken we prefer mushroom and onion)
• 1 cup water
• 2 eggs, beaten
  

Mix all ingredients together put into loaf pan. Then you can use BBQ sauce or we prefer about 1/4 c ketchup, and 1/4 brown sugar mixed together on top. Bake in a preheated 375 oven from 1 hr, and 15 min or until cooked through.

Sweet Potatoes (Cd Kitchen)

• 3 large sweet potatoes (I used 1 lg. can)
• 1 cup sugar
• 2 eggs
• 1 stick butter, softened
• 1 teaspoon vanilla extract

Crunchy topping

• 1/3 cup melted butter
• 1/3 cup flour
• 1 cup brown sugar
• 1 cup chopped pecans
• 1 tablespoon cinnamon

Boil potatoes until tender. Remove skins when cooled. Put into a large bowl and whip them until fluffy. Add remaining ingredients. Pour into a greased casserole pan and top with the Crunch Topping. Bake at 350°F for 45 minutes.


**Tips: I loved the topping but think I would use my moms sweet potato recipe and this topping.


Green Bean Casserole (My Mom)

• 2 cans green beans
• 1 can cream of mushroom soup
• 1/2 c. milk
• 1 can of french onions
• Salt and pepper

Heat milk, soup, and salt and pepper in saucepan.

Place beans in a casserole dish, add soup mixture, and 1/2 can of the onions. Mix together.

Top with remaining onions.

Bake at 350 for about 30 minutes.

Chips + Veggies = ?

A few weeks ago, we were at a friends house for Adam's birthday party. She had bought some veggies chips, I was surprised when she pulled them out, but they looked really good. We had just finished getting stuffed from Sushi, so I just took 1 to try. They were SO good!!! So I bought a bag for Adam and I, I think they are almost better then regular potato chips and they give you a bunch of your daily vitamins needed.

Flat Earth Baked Veggie Crisps

This is the kinda I bought, but they come in a bunch of different flavors. I found them at Wal-mart, but I thin other places should have them.

Stir-Fry

Adam has been asking to make stir-fry for a few weeks now, I am not a big stir-fry fan but I know he really enjoys it, so after a long weekend of cooking and baking I thought it would be a nice way to enjoy a nice off. For what stir-fry is it is good. I personally don't ever LOVE stir-fry but I did clean my plate.



Beef Stir-fry (Adam's Recipe)

• Stir-fry rice noodles (We used Thai Kitchen)
• Beef, pork, shrimp or a mix
• Mixed veggies (We took the easy route and bought a package of stir-fry veggies at the grocery store but you can cut up your own
• Soy Sauce

Use box directions for pasta.... Bring pot of water to boil, place noodles in, turn off the heat. Let them sit for about 4 minutes. You want them al-dente. Drain

Heat the wok to medium-high with some oil.

Place veggies in wok, and cook for 2 minutes then add meat and cook for another 2 minutes. Then add pasta and cook 3-4 minutes.

***Tips: You want to get a rather thick pasta. Last time we bought almost an angel hair and it was total mush, this was more fettuccine.

Mothers Day Dinner

Tonight my Mother-in-law, Sister-in-law, and niece came over for dinner. I love entertaining so had been planning for almost a week on what to make. It all came together perfectly!!!

Stuffed Mushrooms (Allrecipes.com)

• 12 whole fresh mushrooms
• 1 tablespoon vegetable oil
• 1 tablespoon minced garlic
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

***Tips: This is the BEST recipe, and I can't wait to try them again. I used Paprika instead of Cheyenne because I didn't have any. I also added about 2 tablespoons on fresh shredded Parmesan. It was WONDERFUL!

Lemon Spaghetti (Giada De Laurentiis)

• 1 pound spaghetti
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 1/2 cup fresh lemon juice (about 3 lemons)
• Salt and freshly ground black pepper
• 1 tablespoon lemon zest
• 1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

Tips: I only use 2 lemons, per some ideas from my nestie friends. We also served it with chicken or shrimp. I also garnished with a little fresh Parmesan instead of basil.

Broccoli with Toasted Garlic and Red Pepper (Nestie: Krashed24)

• 2 teaspoons Olive Oil
• 6 cups broccoli florets (about 1 head)
• 1/4 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper
• 3 garlic cloves, thinly sliced
• 1/4 cup water

Heat olive oil in a large nonstick skillet over medium-high heat. Add broccoli, kosher salt, crushed red pepper, and sliced garlic. Sauté 2 minutes. Add 1/4 cup water. Cover, reduce heat to low, and cook for 2 minutes or until broccoli is crisp-tender.

***Tips: I omitted the red pepper, because of the flavor was I was hoping to go for. It was good this way, and I am guessing it would be great with it too... And it made Adam eat his broccoli!

Lemon Cheesecake with Raspberry Sauce (Recipeazzr)Cheesecake

• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 2 tablespoons lemon juice (you may wish to add 1 or 2 more T according to your taste)
• 1 tablespoon fresh lemon zest
• 3 eggs, beaten
  

Sauce

• 1 (16 ounce) package frozen raspberries
• 1/3 cup sugar

Bake 350° for 20 minutes or till light brown.

Mix all cheesecake ingredients together till smooth.

After crust has cooled pour in cheesecake and bake in 450° degree oven for 5-7 minutes, turn oven down to 250° degrees and bake 30 minutes more.

Cool completely and refrigerate.

For sauce combine sugar and raspberries in sauce pan.

Boil and if desired strain to remove the seeds.

Chill and serve over cheesecake.

***Tips: I used a vanilla wafer graham crust which was awesome! Otherwise EXCELLENT recipe!

Happy Mothers Day to My Mother-In Law!!!