Roasted Tomato and Herb Pasta

What you need:
12 ounces pasta
5-6 cups cherry tomatoes
5-6 smashed garlic cloves
3 tablespoons olive oil
salt and pepper
1/2 cup fresh chopped herbs, i.e. basil, parsley, oregano, chives etc.(I've used dry when I don't have any fresh and its still yummy)
Parmesan for serving if you want
Chicken grilled and cut in strips if you would like

Directions:
Turn on your oven to 400°
Meanwhile: Cook the pasta as normal, strain and return to pot when done
Meanwhile: On a cookie sheet, stir and toss around the tomatoes, garlic, 2 tablespoons of the oil, half teaspoon salt, and a little less than half a teaspoon pepper.
Roast the tomatoes in the oven... about halfway through toss them once, until they begin to pop open, (20 to 25 minutes)
Add the oven mixture to the pasta with the chopped herbs and remaining tablespoon oil.
Serve with the Parmesan and oil if you would like. Chicken can easily be added to this dish if you want!

Brown Sugar Salmon

This yummy Salmon dish is SO easy to make and so yummy!

All you need:
2 tbsp. lemon juice
1/4 c. + 2-4 tsp. packed brown sugar
4 Salmon fillets
1 tbsp. butter, melted
(opt.) 4 thin slices lemon

What to do:
Heat oven to 375 degrees. In a rectangular or deep square dish depending on how big your fillets are, pour your lemon juice and sprinkle your 1/4 c. brown sugar. I prefer to cover mine with foil for easy clean up first!
Place fillets flat in dish and drizzle melted butter over the top.
Bake uncovered for 10-15 minutes and turn.
If you want to... it does add some nice garnish, place 1 slice lemon on each salmon fillet
sprinkle with 2-4 teaspoons brown sugar (or more if you want).
Bake until fish flakes easily with fork, 15 to 20 minutes longer. Serve with juices from dish.

Atlantic Salmon

Spaghetti Sauce

Ingredients:

3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions

In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes (you can simmer less than this if you would like, 90 minutes is enough time for the flavors to fully merry but if you're on a time crunch, shorten it!). Stir in tomato paste, basil, 1/2 teaspoon pepper and simmer 30 minutes more (again, less is okay, just until the flavors are how you like them). Serve.

Recipe also found here

Teriyaki Chicken

You will need:
4-6 Boneless skinless chicken breast (I prefer halved)

Sauce:
½ cup sugar
5/8 (1/2+1/8)cup soy sauce
1/2 - 1 tsp powdered garlic
dash ginger

Mix sauce ingredients and bring to a boil in deep frying pan or sauce pan
Drop in chicken and cook until done (20-30 minutes depending on thickness of chicken)

THE BEST EVER OREO TRUFFLES

Okay so there are tons of recipes for this out there and I don't know which one I may have used since I honestly didn't look at a recipe once while I made these, but, they were delicious =) I almost always keep a package of Oreo's on hand to have as a fast dessert or treat so this was perfect!

Ingredients:
1 package double stuff oreos
1 8 oz package cream cheese
1 bag milk chocolate chocolate chips
White chocolate (optional)

Helpful but not required:
Wax Paper
Cookie scoop

Directions:
Dump your Oreo package into a blender and pulse until it is pretty broken up.
Add entire package of cream cheese and then really blend it. (I like this better than crushing all the Oreo's first so the cream cheese actually really mixes with the cream filling of the oreos and then you get cookie chunks still.)
Lay wax paper over cookie sheet
Use a cookie scoop or large spoon to spoon out the right amount and either shape into nice neat little balls, or do like I do... leave them as dallops
Stick them in the freezer for about 10 or 15 minutes so they get cold and harden
Meanwhile, melt your milk chocolate chips. I do mine in the microwave (I know I know... gasp!) Just doing 15 seconds the first time, then stirring for about 30 seconds, then 10 seconds, stir for 30 seconds, 10 seconds, stir for 30... you get it.
Then take your little Oreo balls and dip, drizzle, cover, do whatever works for you to get them nice and chocolatey.
Stick them back in the freezer (still on cookie sheet) for about 20 minutes.
After you are done serving if you have leftovers like to keep them in the fridge in an airtight container instead of the freezer so they aren't rock hard when I want to eat one =)

Drizzle white chocolate if you want them to look extra fancy =)

Chicken Stuffing Casserole

My favorite ever comfort food casserole recipe from my very own mama!

Chicken Stuffing Casserole

4 cups chicken cooked and cubed (can also use turkey)
2 cans cream of chicken soup
16 oz. sour cream
2 cups water
1 boxes chicken stove top stuffing

Mix sour cream, soup and water. Prepare stuffing according to directions. Mix chicken, soup/sour cream
mixture, and stuffing. Pour into freezer bag and freeze. When thawed, bake in greased 9x13 , at 350
for 40 minutes.

Chocolate Chip Cheesecake

So easy you won't believe it!!

Chocolate Chip Cheesecake

3 8oz cream cheese
1 1/3 C sugar
Cream until smooth, add:

4 eggs
1 t vanilla
1 pkg mini choc chips
Mix until smooth.

Bake in 2 graham cracker crusts @325 for 50 minutes.


You can add chocolate curls to the top if you want =)

Stuffed Chicken Scallopine

If you don't have fontina I would recommend substituting parmesan =)

Ingredients
6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
Salt and freshly ground black pepper
6 sage leaves
3 ounces grated fontina cheese
3 tablespoons olive oil
1 garlic clove, halved
1/2 cup chicken broth
1 (28-ounce) can whole tomatoes
1/2 teaspoon red pepper flakes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Special Equipment: toothpicks

Directions
Place the chicken cutlets on a clean work surface, narrow end facing you. Sprinkle with salt and pepper. Place one sage leaf crosswise on each of the pieces of chicken. Sprinkle each of the pieces of chicken with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet over medium-high heat until the garlic is fragrant, about 2 minutes. Add the chicken. Brown the chicken on all sides, about 3 minutes per side. Remove the chicken from the pan and remove and discard the garlic. Add the wine and simmer for 2 minutes while scraping up the brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and blend until smooth. Add the tomato mixture to the reduced wine in the pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce for 10 minutes. Turn the chicken over and simmer until cooked through, 5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and pepper. Spoon the tomato sauce onto serving plates or a serving platter. Slice the chicken into 1-inch rounds. Remove the toothpicks. Place the chicken over the sauce and serve immediately.

*Giada*

Classic Meatloaf

Ingredients
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

AMAZING! And super moist, not even a little dry

*Paula Deen*

Crab Cakes

Recipe courtesy Paula Deen

Serves 4 to 6

Ingredients
1 pound crabmeat, picked free of shells
1/3 cup crushed crackers (recommended: Ritz)
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil
Favorite dipping sauce, for serving

Directions
In a large bowl, mix together all
ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.

Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan
and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden
brown, about 4 minutes. Serve warm with preferred sauce.

Paula Deen's Broccoli Casserole

Ingredients
•2 (10-ounce) packages frozen chopped broccoli, cooked and drained
•1 cup mayonnaise
•1 cup grated sharp cheddar
•1 (10 3/4-ounce) can condensed cream of mushroom soup
•2 eggs, lightly beaten
•2 cups crushed crackers
•2 tablespoons butter, melted

Directions
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Sun Dried Tomato and Basil Chicken

What you need:

3 or 4 boneless skinless chicken breast halves

1/4 cup Sun Dried Tomato dressing from Kraft

1 tomato chopped

1 tbsp dried basil or 1/4 cup fresh

What you do:

Put the chicken in a ziploc bag with about 2 tbsp. of the dressing as a marinade. Shake it up, turn it over, get it covered - then stick it in the fridge

While this is marinating for about 10 minutes, you can chop up your tomato and basil if necessary and get a pan out to grill the chicken.

Place the chicken on the grill or pan and let it cook, covered, for about 5 or 6 minutes.

While this is grilling, combine your tomato, dressing, and basil.

Turn your chicken over and pour your mixture over the top. Continue to cook, covered, for about 8 minutes or until your chicken is done.

Right before you serve, you can grate some mozzarella or parmesan cheese over the top for extra flavor.

Enjoy!

Rigatoni with Squash and Prawns

This is from the kitchen of Giada DeLaurentis. I LOOVE her Italian foods. She does awesome work and is usually pretty reasonable with her time and ingredients list.

Anyway, this is a great one for fall with the squash and garlic! mmmm..

Ingredients

* 3 tablespoons olive oil, plus 3 tablespoons
* 1 pound butternut squash, trimmed and cut into 1-inch cubes
* 2 garlic cloves, minced
* 1 teaspoon salt, plus 1 teaspoon
* 1/4 teaspoon freshly ground black pepper, plus 1/2 teaspoon
* 1 cup vegetable stock
* 1 pound rigatoni
* 1 pound prawns, peeled and deveined
* 3/4 to 1 cup whole milk
* 1/2 cup chopped fresh basil leaves
* 1/4 cup grated Parmesan

Directions

Warm 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the butternut squash, garlic, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Saute until the squash is golden and tender, 5 to 7 minutes. Add the vegetable stock, bring to a simmer, cover and cook until the squash is very soft, another 5 to 7 minutes. Transfer the squash mixture to a blender or food processor and puree.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, warm the remaining 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Sprinkle the prawns with the remaining 1 teaspoon of salt and remaining 1/2 teaspoon of freshly ground black pepper. Add the prawns to the pan and cook until just pink, about 3 minutes.

In a large pot over low heat combine the cooked pasta, pureed squash mixture, and 3/4 cup milk. Stir to combine. Add the remaining 1/4 cup milk if the sauce needs to be moistened. Add the cooked prawns, basil, and cheese. Stir until warm and serve.

Fruit Pizza

This Recipe is from What's Cooking America... so good!!

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Ingredients:
* 1 (18-ounce) package refrigerated cookie dough
* 1 (8-ounce) package cream cheese, room temperature
* 1/3 cup sugar
* 1/2 teaspoon vanilla extract or other flavoring (almond, orange, or lemon)
* Fresh blueberries, banana slices, mandarin orange sections, seedless grapes, strawberry halves, kiwifruit (or any other fruit you want really....
* 1/2 cup orange, peach, or apricot preserves (to make glaze - optional)
* 1 Tablespoon water

Preparation:
Preheat oven to 375 degrees F. Line an ungreased 14-inch pizza pan with cookie dough cut in 1/8-inch slices, overlapping slightly. Bake 12 minutes or until light brown; remove from oven and cool on a wire rack.

In a medium bowl, combine cream cheese, sugar, and vanilla extract or other flavoring; spread over cookie crust. Arrange fruit over cream cheese layer in any design you want (use your imagination).

In a small saucepan over very low heat, make a glaze by heating preserves and water. Brush glaze over fruit, making sure to cover the fruit that will turn dark. Refrigerate until ready to serve.

Note: This does not keep well, so plan on using it up. You may also use your own sugar cookie recipe in place of the refrigerated dough.

Makes 8 to 10 servings

Gyoza

Ingredients:
1 lb. ground sausage browned
1/2 a cabbage head finely chopped
1 yellow onion finely chopped
garlic to taste
1/4 cup soy sauce (more to taste)
1 package Amazuya (or any other brand) Gyoza or pot-sticker wraps
Oil to fry.

Directions:
Brown Sausage in a frying pan or wok with about a teaspoon of minced garlic. add onions until cooked. Add cabbage and allow to cook before adding soy sauce and more garlic to your taste. stir all together and remove from heat. Put a small spoonful in the middle of one Gyoza wrapper. Dip your finger in water and run your finger around the edge of the gyoza. Now fold the two sides together and pinch with fingers or press with the edge of a fork until sealed tight. Place gyozas into a pan with hot oil and fry until barely browned on both sides. Remove and place on paper towel to absorb oil. Layer as necessary depending on how many gyoza you have made. Enjoy!
**I like transferring the meat and onion and garlic to a large pot before adding cabbage to let it cook down so its easier to stir around.