alright ladies...last ditch effort for those recipes for 2010 Shower cookbook

Fm me, post them here, i don't give a hoot.

i want apps, desserts, meals, drinks, you name it!

i'm closing up shop on Sunday to get it in motion

Peasant Pasta - Courtesy of Rachel Ray


1 tablespoon extra-virgin olive oil, 1 turn of the pan
1/2 pound hot Italian sausage, available in bulk at butcher counter or, 2 links, casings removed
1 pound sweet Italian sausage, available in bulk at butcher counter or, 4 links, casings removed
3 to 4 cloves garlic, chopped, optional
1/2 cup chicken or vegetable broth
1 (28-ounce) can crushed tomatoes
1/2 cup heavy cream
Salt and freshly ground black pepper
1 cup frozen green peas
24 leaves fresh basil, torn or thinly sliced
1 pound penne rigate pasta, cooked to al dente
Grated Italian cheese, for passing

Directions
Heat a large, deep skillet over medium high heat. Add extra-virgin olive oil, 1 turn of the pan. Add sausage meat. Crumble sausage meat as it browns. Add chopped garlic to the pan. When all of the crumbles have browned evenly, deglaze the pan drippings using chicken or vegetable broth. Stir in crushed tomatoes and bring the sauce up to a bubble, then reduce the heat to a simmer. Stir cream into your sauce, this will blush the color and cut the acidity of the tomatoes. Season with salt and pepper. Stir peas and basil into your sauce to combine. Toss hot drained penne rigate in pan with the sauce, then transfer pasta to serving bowl

FYI - I don't use the peas

OREO® Triple Layer Chocolate Pie






Recipe Rating:

Prep Time: 25 min
Total Time: 4 hr 25 min
Makes: 10 servings





32 OREO Cookies, divided (about 3/4 of 1 lb. 2 oz. bag)
1/4 cup (1/2 stick) butter or margarine, melted
2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided



FINELY crush 24 of the cookies; mix with butter. Press firmly onto bottom and up side of 9-inch pie plate.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.)
SPOON 1-1/2 cups of the pudding into crust. Gently stir 1/2 of the whipped topping into remaining pudding; spread over pudding layer in crust. Chop remaining 8 cookies; stir into remaining whipped topping. Spread over pie.
REFRIGERATE 4 hours or until set.



This is so good

BUFFALO CHICKEN WING DIP

1 package softened cream cheese
2 cups cooked chunked boneless skinless chicken breast
chunky bleu cheese dressing
hot wing sauce
1 package shredded Monterey Jack cheese

Spread cream cheese in bottom of a 9x13 baking dish. Mix hot wing sauce with the chicken and pour on top of the cream cheese, spread the chunky bleu cheese dressing over chicken mixture and top with Monterey Jack cheese.
Bake until cheese is melted and bubbly.

Serve with your favorite crackers or chips.

**** I don't use blue cheese dressing

'Dog Food' - chili dip

1 package of cream cheese
1 can of chilli no beans
1 pacakge of shredded mexican cheese


In a microwavable dish, spread the cream cheese on the bottom in a nice layer, add can of chili on top of the cream cheese and then spread the shredded cheese on top of that.

Heat in microwave for 4-5 mins or until cheese on top is melted.

* you can subsitute ff cream cheese, turkey chili no beans and WW mexcian cheese

Orzo Salad with Feta, Green Beans, & Tomatoes

Ingredients
2 cans of (thin French green beans) green beans
2 cups orzo
1 large onion
2 garlic cloves
6 medium vine-ripened tomatoes
2 tablespoons white-wine vinegar
2 tablespoons chopped fresh flat-leafed parsley leaves
2 cups crumbled feta (about 12 ounces)
2 tablespoons EVOO

Directions
Fill a 4-quart kettle three fourths full of salted water and bring to a boil for orzo (cook as directed).

Chop onion and mince garlic. Chop tomatoes. Cook onion and garlic in oil over moderated heat until onion is softened. Add tomatoes and cook, stirring, until tomatoes are softened, about 2 minutes. Remove skillet from heat.

Drain beans and add to tomato mixture and return water in kettle to a boil. Add bean mixture to orzo with vinegar. parsley, feta, and salt and pepper to taste, tossing to combine well.

Refrigerate and serve.

Grilled Chicken with Tomato-Avocado Salsa
This recipe serves: 4

For the salsa
4 ripe plum tomatoes, chopped or 12 cherry tomatoes, halved
1/2 small red onion, finely chopped
1 jalapeño chili pepper, seeded and diced
2 tablespoons chopped fresh cilantro
1/4 cup fresh lime juice
1/2 avocado

For the chicken
1/2 cup non-fat, plain yogurt
1/2 small red onion
1/4 cup fresh lime juice
1/4 cup fresh cilantro
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
salt to taste
freshly ground black pepper


For the salsa:
1. In a small bowl, combine the tomatoes, red onion, pepper and cilantro.
2. Chop the avocado and sprinkle it with 2 tablespoons of lime juice to keep it from browning. Add the avocado and remaining lime juice to the bowl and toss to combine.
(This can be made in advance and stored in the refrigerator for up to 1 day.)

For the chicken:
1. In a small food processor, puree the yogurt, red onion, lime juice and cilantro to make a yogurt marinade.

2. Transfer the marinade to a shallow bowl or a plastic bag. Add the chicken and coat well with the marinade. Refrigerate for 1 hour or up to 8 hours.

3. Preheat the grill to medium-high.

4. Remove the chicken from the marinade, discard the remaining marinade and season the chicken with salt and pepper. Grill the chicken on both sides until it is cooked through, about 6 minutes per side.

5. Serve the chicken with tomato-avocado salsa.

Cajun Chicken Sandwiches


Ready In: 20 Minutes
Servings: 6


Ingredients:
6 (4 ounce) skinless, boneless chicken
breast halves
1 tablespoon olive oil
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning

1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves

Directions:
1. Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for at least 2 hours or overnight.
2. Coat grill rack with nonstick cooking spray before starting the grill. Grill, covered, over medium heat for 3-5 minutes on each side or until chicken juices run clear. Serve on rolls with tomato and lettuce.

Beer-garita

3 cans of Budlight lime
8 oz. Tequila
1 can Frozen Limeade Concentrate
8 wedges Lime

Mix together and serve in a glass half filled with ice

Bobby Flay's White Peach Sangria

Ingredients

1 bottle white wine (Spanish table wine)
3 ounces brandy
2 ounces triple sec
1 cup orange juice
1 cup pineapple juice
2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
Fresh peaches, oranges, and apples sliced
Directions
Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

you can use any white wine really

Almost-Famous Pumpkin Cheesecake
I got this one from the food network Magazine and made it last thanksgiving, my family is still talking about it! (I did not put the nuts on top)

Ingredients
12 tablespoons unsalted butter, melted
2 1/2 cups graham cracker crumbs
2 3/4 cups sugar
2 pounds cream cheese, at room temperature
1/4 cup sour cream
1 15-ounce can pure pumpkin
6 large eggs, at room temperature, lightly beaten
1 tablespoon vanilla extract
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups sweetened whipped cream
1/3 cup toasted pecans, roughly chopped
Directions
Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.

Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.

Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.

Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.

Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.

Chicken Tortilla Soup

2 Chicken Breasts, cubed
1/2 tsp. olive oil
1/2 tsp. minced garlic
Salt
Pepper
2 14 1/2 oz. chicken broth
1 cup chopped onion
1/2 tsp. chili powder
1 tbsp. lemon juice
1 cup salsa
1 cup corn - frozen or canned

Saute chicken in olive oil until almost done. Add garlic, salt and pepper. Saute until chicken is cooked through. Add chicken broth, onion, chili powder, lemon juice, salsa and corn. Reduce to low - simmer 20-30 minutes. Serve with Tostitos scoops (or something similar) and top with shredded cheese.

Baked French Toast Casserole - courtesy of Paula Deen - excellent on Christmas morning

1 loaf French bread (13 to 16 ounces)
Butter, for pan
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows

Directions
Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden.

Praline Topping:
1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.

Chocolate Chip Peanut Butter Cup Cookies
1 bag Betty Crocker Choc Chip Cookie Mix (or any type of choc chip cookie dough that you prefer)
1 Egg
1 Stick of Butter
1 bag of foil mini cupcake holders
1 bag mini reeses peanut butter cups
1 mini cupcake (muffin) pan

Directions:

1. Preheat oven to 350 degrees
2. Put Reese peanut butter cups in fridge so they are cold and don’t melt in cookies
3. Open bag of cookie dough mix in large mixing bowl add Egg and stick of butter and mix until well blended
4. Line the cupcake pan with the foil cupcake holders
5. Stuff each cupcake holder with cookie dough
6. put in oven and cook for about 20 minutes, or until cookies look golden brown
7. While cookies are in oven, unwrap the amount of peanut butter cups that you have cookies (normal mini muffin pan has 24)
8. When cookies are done, stuff a peanut butter cup in each cookie and then put cookies in the fridge to allow them to get cold (when you put the peanut butter cup in, it will start to melt, putting it in the fridge makes it hard again)
9. When the peanut butter cups have become hard in the fridge, you can now take the cookies out and enjoy!!!!

Crusted Honey Mustard Chicken

1 spray(s) cooking spray
2/3 cup(s) lite honey mustard dressing
1/8 tsp table salt
1/8 tsp black pepper
2 tsp dill, freshly chopped
1 medium scallion(s), finely sliced
1 cup(s) cornflake crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4 oz pieces


Preheat oven to 425°F. Coat a shallow pan with cooking spray.


In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.


Place cornflake crumbs in a shallow bowl. Dip chicken into dressing mixture and then cornflake crumbs; place in prepared pan.


Bake until chicken is golden and no longer pink in center, about 15 minutes.


Drizzle remaining dressing mixture (the 1/3 cup that was set aside) over chicken breasts and serve. Yields 1 piece of chicken and about 1 1/3 tablespoons of dressing per serving.

Au Gratin Potatoes


1 spray(s) cooking spray
1 Tbsp butter
1 medium onion(s), thinly sliced
2 Tbsp all-purpose flour
2 cup(s) fat-free skim milk
2 pound(s) Yukon Gold potato(es), thinly sliced
1 cup(s) low-fat shredded cheddar cheese
1 tsp table salt
1/4 tsp black pepper


Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray.


Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper.


Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more.


Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

Coconut Shrimp

2 spray(s) cooking spray
2 large egg white(s)
3/4 cup(s) all-purpose flour
6 oz beer, about 2/3 cup
1 1/2 tsp baking powder
1/4 tsp table salt
2 cup(s) sweetened coconut flakes
24 large shrimp, peeled and deveined (leave tails on)


Preheat oven to 450ºF. Coat a large baking sheet with cooking spray.


In a medium bowl, whisk together egg whites, 1/2 cup of flour, beer, baking powder and salt. Place remaining 1/4 cup of flour and coconut in two separate shallow bowls.


Holding shrimp by their tails, dredge each shrimp in flour and shake off any excess. Dip flour-coated shrimp into egg batter and allow excess to drip off. Roll shrimp in coconut and turn to coat both sides (press coconut onto shrimp to make it stick).


Transfer shrimp to prepared baking sheet and spray surface of shrimp with cooking spray.


Bake until coconut is golden brown and shrimp are bright pink and cooked through, about 10 to 12 minutes.


***To put crunch in this dish, reduce the coconut flakes to 1 cup and add 1 cup panko, light Japanese breadcrumbs available in some supermarket fish departments.

Pineapple Honey Chicken


1/4 cup(s) low-sodium soy sauce
1 tsp olive oil
1 clove(s) garlic clove(s)
4 slice(s) Dole Canned Pineapple Slices in Juice
2 Tbsp honey
16 oz uncooked boneless, skinless chicken breast


Mix soy sauce, oil, minced garlic and honey. Grill chicken and spoon sauce over each piece. Place 1 slice pineapple on each piece of chicken. Use extra sauce to top on chicken.