Carmel Toffee Apple Dip

1 8oz block of cream cheese
1/4 cup brown sugar
carmel sauce for drizzling
a sprinkle of skor toffee bits or toasted pecans
Sliced apples for dipping.

Mix cream cheese with brown sugar. Spread on a plate, and top with a drizzle of carmel sauce and a sprinkle of toffee bits. Sliced apples for dipping. Dip the apple slices in pineapple juice after slicing to keep them from going brown. I also put about 2 Tbls. of carmel right into the cream chesse mixture.

Eclair Cake

1 cube butter
1 cup water
1 cup flour
4 eggs
8 ounces cream cheese, softened
3 tablespoons milk
2 x 3 oz. pkgs instant vanilla pudding
3 cups milk
8 ounces cool whip
1 bottle Chocolate Magic Shell

Melt butter in water and bring to a full boil. Quickly add flour all at once and stir until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Spread this mixture on a large cookie sheet; it will be very thin. Bake at 400 for 25-30 minutes. Cool. (It looks like a moon surface when cooked). Meanwhile, mix cream cheese with 3 tablespoons milk. Mix pudding mix with 3 cups of milk, then combine the two mixtures. Fold in cool whip, and spread filling on crust. Drizzle with topping, refrigerate and enjoy!!

Savory Breakfast Muffins

I found this recipe at www.freezehappy.com and TJ loves them!

1 lb chorizo sausage or bulk breakfast sausage (I used left over ham, but want to try them with bacon too.)
2 cups Bisquick
1 cup cornmeal
3 eggs
1 3/4 cups milk
1/4 c. chopped green or red bell pepper
1/2 c. finely minced onion
1/2 tsp. salt
pepper to taste
1/4 tsp. garlic powder
1 1/2 cups shredded cheddar cheese



To Prepare

1. Line muffin tins with paper liners, and set aside.
2. Fry, crumble and drain sausage. (omit this step if using ham)
3. Preheat oven to 375 degrees.
4. Mix together bisquick, cornmeal, eggs, garlic powder and milk.
5. Add drained sausage, diced peppers, onions and cheese. Stir well. (You may choose to saute the peppers and onion with your sausage for a milder taste).
6. Ladle the filling into the prepared muffin tins, filling almost to top.
7. Bake for 11-15 minutes. Allow to cool completely.


To Freeze

- Store in freezer in a large airtight container. Or place each in a sandwich bag, and then place a dozen in a large ziploc bag.


To Serve

- Microwave on high for approx 90 seconds.

Beef Stroganoff

1 lb. stew meat
1/4 c. water
1 pkg. onion soup mix
1 can cream of mushroom
1 pt. sour cream

Cook the first 3 items for 3-5 hours in the crock pot. Add the cream of mushroom soup and sour cream. Serve over noodles or rice.

4 Cheese Bake

1 lb. box penne or ziti
1 tsp. olive oil
4 green onions, chopped
3 cups fresh baby spinach (I used grilled chicken instead)
3 large eggs, beaten (I decreased the amount of egg to make it cheesier)
1 lb. low-fat ricotta (I used Cottage cheese)
1 cup shredded low-fat mozzarella
1 cup shredded low-fat cheddar
1 cup grated parmesan, divided in half
2 tbsp. chopped fresh dill
Salt and pepper, to taste
Nonstick cooking spray
1/4 cup seasoned breadcrumbs
1/8 cup chopped parsley


1. Preheat oven to 350º F. Prepare pasta according to package directions. Meanwhile, warm olive oil in heated pan. Add green onions and saute. Add spinach and wilt down. Set aside.
2. Combine eggs, first three cheeses, 1/2 cup parmesan, and dill. Mix thoroughly. Add spinach mixture. Fold in cooked pasta. Season with salt and pepper.
3. Coat 9" x 13" pan with nonstick cooking spray. Spread pasta mixture in pan. Stir remaining 1/2 cup of parmesan cheese, breadcrumbs, and parsley together and sprinkle over pasta-cheese mixture. Bake for 30 minutes.none

Lion House Rolls

2 C. warm water
2/3 C. dry milk
2 T. yeast
1/4 C. sugar
2 tsp. salt
1/3 C. butter
1 egg
5-6.5 cups flour

Combine water and milk until milk is dissolved. Add yeast, sugar, salt, butter, egg, and 2 cups flour. Mix on low until all ingredients are wet. Stir on medium for 2 minutes. Add 2 more cups flour, stir until combined and then on medium for 2 minutes. Repeat until dough is soft and not overly sticky. Let rise until doubled. Roll out, spread with melted butter, cut into 2x8 inch strips. Roll up and place on greased sheet. Allow to rise until doubled. Cook 375 for 15 minutes.

Tortilla Wraps

Any flavor wrap or flour tortilla
preferred deli meat
sliced cheese
assorted veggies (cucumber, bell pepper, lettuce, etc.)
any type of cream cheese

Spread cream cheese on wrap all the way to the edges. Add desired meats, cheeses and veggies. Wrap tightly (I don't tuck the edges in) & cut into bite sized pieces

Jill's Yummy Zucchini Bread

2 c. sugar
1 t. salt
1 t. baking soda
1 t. baking powder
1 t. nutmeg
1 t. cloves
3 c. flour (can use 1/2 wheat, 1/2 white)
1 c. nuts
3 eggs
3/4 c. oil (I use applesauce instead)
2 t. vanilla
2 c. grated zucchini (approx. 2 med. zucchinis)

Mix dry ingredients in a large bowl. Mix wet ingredients together, then add to flour mixture. Stir until slightly moistened. Bake in 2 greased bread pans (medium size) @ 350 for 50-60 min. Bake for 35-40 min. if using small pans.

Favorite Wheat Bread

2 T. yeast
1 c. warm water
1 tsp sugar

1 c. brown sugar
1/2 c. oil
4 T. applesauce
3 tsp salt
3 c. warm water
10 c. flour (I use about 3/4 wheat 1/4 white)

Dissolve yeast in 1 c. warm water with 1 tsp sugar. Add all the ingredients except the white flour and mix well. I mix it for about 5-10 min to make sure the gluten is activated. Gradually add the rest of the flour, you may need more, may need less. I sometimes only add 2/3 c. white sugar instead of brown and it doesn't seem to taste different.

Bake at 350 for 20-30 minutes, until the bottom is golden brown. (usually about 30 min. for me...every oven varies a little)

Roasted Tilapia and Veggies

We aren't total fish lovers, but tried this tonite and it was FABULOUS!

Prep Time: 15 min
Total Time: 40 min
Makes: 4 servings

1/2 lb fresh asparagus spears, cut in half (I used carrots)
2 small zucchini, halved lengthwise, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch strips
1 large onion, cut into 1/2-inch wedges, separated
2 tablespoons olive oil
2 teaspoons Montreal steak seasoning
4 tilapia fillets (about 1 1/2 lb)
1 tablespoon butter or margarine, melted
1/2 teaspoon paprika (Didn't have any, still tasted great!)



1. Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
2. Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
3. Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender. (I could have stood it to cook a bit longer, and cook out some of the excess water, it was kind of watery.)


*Any firm white fish fillets can be used. Baking time will vary depending on the thickness of the fillets.

**Nutrion Information 1 Serving: Calories 290 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 100mg; Sodium 520mg; Total Carbohydrate 11g (Dietary Fiber 3g, Sugars 5g); Protein 35g Percent Daily Value*: Vitamin A 40%; Vitamin C 45%; Calcium 6%; Iron 10% Exchanges: 0 Other Carbohydrate; 2 Vegetable; 4 Lean Meat; 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet

Roasted Potatoes

These are an old standby in our family, from the Betty Crocker Cookbook.

Prep Time: 10 min
Total Time: 30 min
Makes: 6 servings

6 medium baking potatoes, cut into 3/4-inch pieces (2 pounds)
1 medium onion, finely chopped (1/2 cup)
3 tablespoons olive or vegetable oil
3 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried rosemary leaves
1 1/2 teaspoons chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/2 teaspoon salt
1/8 teaspoon pepper



1. Heat 1 inch water (salted if desired) to boiling in saucepan.
2. Add potatoes to boiling water. Cook 5 to 10 minutes or until potatoes are crisp-tender; drain.
3. Heat grill to medium heat.
4. Mix onion, oil, rosemary, thyme, salt and pepper in large bowl. Add potatoes; toss to coat. Wrap potato mixture in large sheet of heavy-duty aluminum foil.
5. Cover and grill 4 to 5 inches from heat about 10 minutes or until potatoes are tender when pierced with a fork.