Mango Berry Salad and Yogurt Dressing

 I have been introduced to Zupas this past Spring and can i just say YUMMY... I just love that place! Here is a recipe of my one of my favorite salads there. I just made this last night and it was pretty good. Definitely not the same but it works!
2 pkgs. romaine lettuce
1/2 c. strawberries, chopped
1/2 c. blueberries
1/2 c. raspberries
1/2 c. mangos, chopped
1 1/2 c. candied walnuts
yogurt-mango dressing

Toss to combine & enjoy!

Yogurt-Mango Dressing

1 c. vanilla yogurt
1 c. chopped mango
1 tsp. lemon juice

Blend in blender or food processor. (I ended up using about 2/3 of the dressing)

Slow Cooker Cheesy Italian Tortellini

 

1/2 lb lean ground beef
1/2 lb Ground Italian Sausage
26oz Marinara Sauce
4oz Sliced Mushrooms
14.5oz Italian style diced tomatoes
9oz Buitoni Cheese Tortellini
8oz shredded mozzarella cheese
1/2cup shredded cheddar cheese

Brown ground beef and italian sausage in a large skillet over med-high heat. Drain.  Combine the meat, marinara sauce, mushrooms and tomatoes in crockpot. Cover and cook on low heat for 7-8 hours. Stir in tortellini and sprinkle 1 cup mozzarella cheese and 1/2cup cheddar cheese over top.  Cover and cook for 15 more minutes on high or until the tortellini is tender.

Slow Cooker Pepper Steak

2lbs Beef Sirloin (cut into 2" strips)
1 beef bullion cube
1/2 cup chopped onion
2 chopped green peppers
1 14.5oz Stewed Tomatoes
3Tbs soy sauce
1tsp sugar
1 tsp salt
1/4 cup hot water

Sprinkle strips of sirloin with garlic powder to taste. Heat 3Tbs oil in a skillet over medium heat and brown the seasoned beef. transfer to crockpot. Mix one bullion cube with 1/4 cup hot water until dissolved, then mix in 1Tbs cornstartch until dissolved. Pour into crockpot with meat. Stir in 1/2 cup chopped onion , 2 chopped green peppers, 1 can stewed tomatoes, 3 Tbs soy sauce, 1tsp sugar and 1 tsp salt. Cover and cook on high for 3-4 hours or on low for 6-8 hours. Can serve over rice. (I didnt not personally like the rice but maybe it was because i used minute rice but i think it could be good served with potatoes or on a tortilla.)

All American Burger

This tastes better than it looks. We got a little carried away with the toasting:D.

1 1/2lbs ground beef
1 1/2 Tbs McCormick Grill Mates hamburger seasoning
Cheese Slices
Bacon cooked
3 Tbs Ketchup
1 1/2tspWorcestershire sauce
Baker fresh Hamburger buns

Mix 1 1/2lbs ground beef, 3 Tbs ketchup, 1 1/2 Tbs Hamburger Seasoning and 1 1/2 tsp Worcestershire sauce in a bowl.
Shape into 6 patties or into however many you want. Grill over medium heat 4-6 minutes per side or until done. Add Cheese slices to burgers 1minute before cooking is complete. Toast rolls on the grill, open-side down, about 30sec or until golden.
serve burgers on toasted rolls and top with cooked bacon slices and garnish as desired.

Mesquite Marinated Steak

(2lbs) 6 Flank Steaks
1.06oz McCormick Grillmates Mesquite Seasoning
1/4cup vegetable oil
1/4 cup water
Mix marinade mix, 1/4cup oil and 1/4cup water in a bag squish it real good and then add your meat. coat well.
refrigerate 15 min or longer. (I actually did mine for a couple of hours). Grill over medium-high heat and cook for 6-8 min on each side or until done to your liking.
Served with corn on the cob, salad baked or mashed potatoes.

Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup

2 (14oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
4 cups chicken broth
1 cup finely diced onions
1/2 bay leaf
1 tsp dried oregano or 1 Tbsp fresh oregano
1 Tbsp dried basil or 1/4 cup fresh basil
1/2 cup butter
1/2 cup flour
1 cup Parmesan cheese
2 cups half and half, warmed
1 tsp salt
1/2 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh oregano and basil; if using dried oregano and basil add those two ingredients in the last hour of cook time). Cover and cook on low for 5 to 7 hours, until flavors are blended and vegetables are soft.

About an hour before serving prepare a roux: Melt butter over low heat in a skillet and add flour; stir constantly with a whisk for 5 to 7 minutes. Slowly stir in 1 cup hot soup from the slow cooker. Add another 3 cups soup and stir until smooth.

Add all back into the slow cooker. Stir and add Parmesan cheese, warmed half and half, salt and pepper. Cover and cook on low for another hour until ready to serve. Garnish with Parmesan cheese and freshly ground black pepper to taste.

Black bean and pumpkin chili

10 ServingsPrep: 20 min. Cook: 4 hours
Ingredients

1 medium onion, chopped
1 medium sweet yellow pepper, chopped
2 tablespoons olive oil
3 garlic cloves, minced
3 cups chicken broth
2 cans (15 ounces each) black beans, rinsed and drained
2-1/2 cups cubed cooked turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
2 teaspoons dried parsley flakes
2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons ground cumin
1/2 teaspoon salt

Directions
In a large skillet, saute the onion, yellow pepper in oil until
tender. Add garlic; cook 1 minute longer. Transfer to a 5-qt. slow
cooker; stir in the remaining ingredients. Cover and cook on low for
4-5 hours or until heated through. Yield: 10 servings (2-1/2
quarts).

Creme Brulee Cheesecake Bars

1	pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1	box (4-serving size) French vanilla instant pudding and pie filling mix
2	tablespoons packed brown sugar
1/2	cup butter or margarine, melted
2 1/2	teaspoons vanilla
2	eggs plus 3 egg yolks
2	packages (8 oz each) cream cheese, softened
1/2	cup sour cream
1/2	cup sugar
2/3	cup toffee bits, finely crushed

1. Heat oven to 350°F. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, pudding mix, brown sugar, melted butter, 1 teaspoon of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2 inch up sides of pan.
2. In small bowl, beat cream cheese, sour cream and sugar with electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 teaspoons vanilla; beat until smooth. Spread over crust in pan.

Bake 30 to 35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Baked Potato Soup

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked, boiled, or microwaved till done
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divide

Before you start your soup, make sure you cook your potatoes in whatever way is convenient to you. I baked mine but you can also peel and boil them or cook them in the microwave. It doesn't reall matter.

Saute garlic in the butter for a minute or two on medium heat until fragrant. Add the flour and slowly whisk in your milk. You want to add this slowly and whisk as you go to avoid flour clumps. When it is all whisked in go ahead and add the chicken broth and your pepper and salt. Bring to a boil then turn down to a simmer and cook until thickened stirring occasionally. Once your soup has thickened, add your potatoes. I just scooped my potato out of there skins into the pot. I then mashed the large chunks with my spoon to avoid any large pieces. Next and 1 1/2 cups of cheese and stir until melted. Remove from heat and add 3/4 cup sour cream, 1/4 cup green onion, and some bacon.

Serve soup hot topped with a dollop of sour cream and a sprinkling of bacon, cheese, and onions. Yum. This fed 3 adults and two kids barely. Next time I will double it so we can have soup for lunch the next day. I seriously love soup. :) 

Oreo Truffles

These are so yummy!!

Step 1:
Grind up one whole package of Oreos in your blender/food processor/hand chopper. Save about 1 cup of ground-up Oreos and put it to the side.

Step 2:
Add one 8 oz package of cream cheese (at room temperature) to the remaining ground-up Oreos and combine well, then form them into 1 inch balls (about golf ball size).

Step 3:
Melt one package of chocolate chips (whichever is your favorite - milk, semi-sweet, dark chocolate) on a double broiler or very carefully in a microwave. Dip the balls into the melted chocolate and coat well, then place them on a cookie sheet lined with wax paper.

Step 4:
Take the cup of ground up Oreos and sprinkle the extra Oreo crumbs all over the truffles. Let them sit in the fridge until the chocolate sets (mine only took 20 minutes). Enjoy!

Asian Lettuce Wraps

1lb chicken
1tsp Chinese Five Spice
4Tbs minced green onions (green part only)
1C bean sprouts
4Tbs sliced almonds
1 head romaine lettuce ( we use just regular lettuce)
Sauce:
4Tbs soy sauce
6Tbs Hoisin Sauce
1-11/2 tsp chili sauce w/ garlic to taste

Wash lettuce set aside to dry. Boil chicken until cooked through. Cube chicken and toss gently with Chinese five spice. Add green onions, sprouts and almonds. heat gently in frying pan with a little oil just until warm. Combine sauce ingredients and gently toss into chicken. Mix until heated through.

Crockpot stuffed chicken recipe with Swiss cheese and ham

4-6 chicken breasts (pounded out thin)
4-6 pieces of ham
4-6 slices of Swiss or mozzarella cheese
1 can cream of mushroom soup (can use any cream soup)
1/4 cup milk
PREPARATION:
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle /_\ Layer the rest on top. Mix soup with the milk; pour over top of chicken.
Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles with the sauce it makes.

Swiss Cheese Chicken

6 chicken breasts
6 slices of Swiss Cheese
1 (10.75oz) Can cream of chicken soup
1 (8oz) bag of stuffing
2Tbs Butter, melted

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Arrange thawed chicken breasts in baking dish. Place Swiss Cheese on top of each chicken breast . Spoon cream of chicken over the cheese and spread evenly. Sprinkle with stuffing. Then pour your melted butter over the top of stuffing evenly. Cover with foil and bake for 30 minutes remove foil and bake another 20 minutes or until chicken is done. ( i also used two cans of soup because i thought it was going to be dry)

Penne Pasta Bake

1lb Lean ground beef
2 medium onions (you dont have to use it all)
5oz Bel Gioioso Grated Parmesan Cheese
3 cloves garlic minced
16oz Penne Pasta
26oz Marinara Sauce
6oz  BirchBerry Provolone Cheese
8oz Shredded mozzarella cheese
16oz sour cream
Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until done.
In a large skillet, brown diced onion, garlic, and ground beef over medium heat. Add spaghetti sauce , warm through.
preheat oven to 350 degrees. spray 9x13 dish.
Layer 1/2 pasta, sour cream, provolone cheese, 1/2 sauce mixture, remaining pasta, the rest of the sauce, mozzarella cheese and Parmesan cheese
Bake uncovered for 45 minutes or until cheese melts.

Barbecue Boneless Pork Ribs

4lbs Country style boneless pork ribs
24oz ketchup
Medium diced onion
4 cloves minced garlic
1/2 cup brown sugar
1 1/2 cups coke
1 tsp salt
1 tsp Tabasco sauce
2 tsp worcheshire sauce

place ribs in slow cooker. Mix 24oz ketchup, onion, garlic, 1/2 cup brown sugar, 1 1/2 cup coke, 1tsp Tabasco sauce and 2tsp Worcestershire sauce. Pour mixture over ribs and cook on high for 4-5 hours or low for 8-10hours remove lid and cook uncovered on high the last 30-60 minutes until sauce thickens.

Fruit Dip

8 oz or more cool whip
1C pineapple juice
1/2C sugar
2Tbs cornstarch
1 beaten egg
Mix everything but cool whip together and cook on med heat. stir until thickened. Let cool and mix in cool whip start with 8oz add more if desired.

pin Wheels

mix together
2c flour
2 tsp baking powder
1/2tsp salt
1/2tsp cream of tarter
2 tsp sugar
cut 1/2c shortening into flour mixture with pastry cutter, pour in 2/3c milk. use fork and stir till  moistened put out on counter and kneed into ball. Roll out til 1/2 in thickness and roll into a rectangle.
Brown hamburger onion salt, salt and pepper. (I use 1lb of meat so i actually double the dough.) Sprinkle hamburger over rolled out dough and then sprinkle cheese. Roll up and cute into slices. squish them down a little and place them on a sprayed cooking sheet.  cook 450 for 10-12 minutes.
Sauce:
Cream of chicken soup add 1/2 can of milk and a little bit of Worcester  sauce. (I love to just put ketchup on mine and so do my girls.)

Pumpkin Pancakes and Apple cider syrup

Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

Pumpkin Pancakes
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup. Perfect over Pumpkin Pancakes

Carmel

2c Sugar
1 Can evaporated milk
1c light Karo syrup
1/2 lb real butter
Mix together in pot and bring to a boil on low heat until melted. Let simmer on low for 30min stir occasionally until it looks like Carmel. Let cool a little and put in blender if to thick add a little milk. blend for 1 min. makes about 4 1/2-5cups. store in fridge.

This is seriously the best Carmel ever!!

Chocolate Mousse

I really want to try this is sounds really good!!


1 tsp. unflavored gelatin
1 Tbsp cold water
2 Tbsp boiling water
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. heavy whipping cream
1 tsp. vanilla

Mix together gelatin and cold water in a small bowl and set aside.  Boil some water in the microwave and take out 2 Tbsp and add to gelatin mix.  Stir together until well combined.  While gelatin mix is cooling, combine remaining ingredients, and beat until medium stiff peaks form.  Mix in gelatin and put in your individual cups and refridgerate for 30 minutes.  Top with chocolate shavings, whipped cream or even some berries!