Bacon Rollups ****

(luckymommyto2boys ~ Amy)

8 oz container cream cheese with chives (softened)
1 1/4 tbsp milk
20 slices multi-grain bread (crusts removed & cut in half)
20 slices bacon (cut in half)

Remove crusts from bread and cut each slice in half, from top to bottom. Cut bacon slices in half width-wise.
Combine cream cheese and milk, stirring until evenly mixed.
Spread 1 teaspoon of cheese mixture on each halved bread slice. Roll tightly from the smallest end. Wrap with bacon and secure with toothpick.
Place on broiler pan. Bake at 350 degrees Fahrenheit for 30 minutes. Turn if necessary.
(Note: These may be assembled ahead of time and frozen before cooking. To serve, remove frozen rollups from freezer and allow to thaw in the refrigerator over night. Then bake at 350 degrees Fahrenheit for 30 to 40 minutes.)

Cranberry Brie Bites ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 sheets puff pastry
1 1/2 cups cranberry sauce
1 (10 ounce) triangle brie cheese

Cut each sheet of puff pastry into 12 squares and place inside mini muffins cups. (You may want to lightly spray to ensure they won't stick). Try not to leave any part of the muffin cup uncovered by dough or the cheese and cranberry will stick.
Place a 1-inch square of cheese inside each cup.
Then add about 1 T cranberry sauce on top of the cheese.
Bake in a preheated 375°F oven till edges are a light brown, 10-15 minutes.
Cool a few minutes (but not completely) before removing from muffin tins.

Slow Cooker Hash Brown Casserole **

(luckymommytoboys ~ Amy ~ Recipezaar)

1 (2 lb) bag frozen hash brown potatoes
2 cups of shredded cheese
1 pint sour cream
1 (32 ounce) can cream of mushroom soup
1 cup milk
1 medium onion, chopped fine
1/2 teaspoon seasoned garlic pepper seasoning
1/4 teaspoon seasoning salt
1/4 teaspoon onion powder

Mix together in very large mixing bowl.
Place in a slow cooker (crock pot).
Cover and cook on low 5-6 hours or until potatoes are tender.
Recipe Note: This is great to take to a carry-in dinner.

Jumbo Shrimp Parmesan **

(luckymommyto2boys ~ Amy ~ Recipezaar)

24 jumbo shrimp (10 to 12 per lb)
4 tablespoons olive oil
2 cloves minced garlic
salt and pepper
1 cup unseasoned breadcrumbs
1/2 cup grated parmesan cheese
4 tablespoons melted butter
1 medium lemon, cut in wedges

Preheat oven to 475 degrees.
Peel and devein shrimp, leaving tails intact.
Mix together olive oil, garlic and salt and pepper in a bowl.
Add shrimp and toss lightly to coat.
Refrigerate 30 minutes to an hour.
In shallow bowl, combine bread crumbs and Parmesan cheese.
Place each shrimp in bread crumb mixture and turn them to lightly coat both sides.
Arrange shrimp so that they aren't touching each other in a ungreased 9 x 13 pan.
Drizzle with melted butter.
Place pan on the center rack of oven and bake for 5-10 minutes or until done.
Serve immediately with lemon wedges.

Cabbage Lasagna ***

(luckymommyto2boys ~ Amy)

1 head cabbage
1 1/2 lbs ground turkey
1 medium onion, chopped
1/4 tsp garlic powder
1/4 tsp oregano
1/4 tsp basil
32 oz spaghetti sauce
1/3 cup brown rice
3 cups mozzarella cheese, shredded

Cut cabbage into quarters. Peel, boil for 3 minutes, and drain.
Brown turkey with onion and drain. Mix with garlic powder, oregano, and basil.
Put 1/3 of cabbage leaves into bottom of crockpot. Cover with 1/3 of meat mixture, 1/3 of rice, 1/3 of spaghetti sauce, and 1 cup of cheese.
Repeat layers two more times.
Cook on low for 6-7 hours.

Sarasota's Foil Pouch Oven-Roasted Asparagus **

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb asparagus (cut the bottom 1-1 1/2-inch off, the tough woody stems)
1 tablespoon olive oil
1/2 teaspoon lemon juice (the juice from one of those little plastic lemons will work ok for this if you do not have a fresh l)
2 slices lemons (optional)
salt
pepper

Foil Pouch -- About 24-30" long piece of foil.
Asparagus -- I base this on thick asparagus. Sometimes during the year you can buy the pencil thin asparagus, so make sure that you cut down the cooking time down and the amount of oil and seasoning as this cooks much faster and to me doesn't need as much seasoning or oil.
I place all the asparagus in the center of the foil pouch and spread the spears out slightly, alternating the tip and stem end so they all cook evenly. Drizzle on the olive oil, salt, pepper, lemon juice and a couple of slices of lemon if you have them.
Bake -- Fold up the pouch making sure the majority of the asparagus sits flat and seal tightly. I pick it up and shake it a couple of times which really just distributes all the oil and seasoning throughout the pouch.
Bake in a 400 degree oven for 20-25 minutes on the middle shelf.

Crockpot Cheeseburgers **

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 lbs lean ground beef
1/4 teaspoon ground black pepper
2 ounces Velveeta cheese, cubed
2 tablespoons milk
2-3 tablespoons pickle relish
2 tablespoons prepared mustard
3 tablespoons ketchup
1 green bell pepper, chopped
1 small onion, chopped
2 garlic cloves, put through press
8 sandwich buns
lettuce (optional)
tomato (optional)

In a large skillet over medium heat, brown ground beef with green pepper, onion and black pepper until beef is cooked through.
Drain off excess fat and transfer beef to a 3 1/2 to 5-quart crock pot.
Add all other ingredients except Hamburger buns, Lettuce and tomato.
Cover and cook on LOW for 5 to 7 hours.
Serve the beef on toasted sandwich buns with an assortment of condiments.
** I want to change this to a skillet dish.

Cheddar-Pecan Green Bean Casserole

(luckymommyto2boys ~ Amy ~ Cooking Light)

Buttermilk White Sauce (see recipe below)
1 cup jarred roasted red bell peppers, finely chopped
1 cup (4 oz.) freshly shredded sharp Cheddar cheese, divided
Simple Blanched Green Beans (see recipe below)
1 cup French fried onions, crushed
1/2 cup panko
1/2 cup chopped pecans

Preheat oven to 350°. Combine Buttermilk White Sauce, peppers, and 1/2 cup cheese in a large bowl; add green beans, tossing gently to combine. Place in a lightly greased 13- x 9-inch or 3-qt. baking dish.
Combine French fried onions, Japanese breadcrumbs, chopped pecans, and remaining 1/2 cup cheese, and sprinkle over green bean mixture.
Bake at 350° for 25 to 30 minutes or until golden brown and bubbly. Serve immediately.
(Simple Pecan-Green Bean Casserole: Omit shredded sharp Cheddar cheese. Preheat oven to 350°. Place French fried onions, Japanese breadcrumbs, and chopped pecans in an even layer in a 15- x 10-inch jelly-roll pan. Bake 8 to 10 minutes or until toasted, stirring after 5 minutes. Prepare Buttermilk White Sauce and Simple Blanched Green Beans as directed. (Do not plunge beans into ice water.) Gently toss together green beans and roasted red bell peppers, and spoon onto a serving platter. Top with Buttermilk White Sauce, and sprinkle with toasted pecan mixture. Makes 6 to 8 servings; Prep: 10 min., Bake: 10 min.)

BUTTERMILK WHITE SAUCE
(luckymommyto2boys ~ Amy ~ Cooking Light)

2 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups milk
1/2 cup buttermilk
1 tablespoon Ranch dressing mix
1/4 teaspoon salt
1/4 teaspoon pepper

Melt butter in a medium-size heavy saucepan over medium heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in 1 1/2 cups milk; cook over medium heat, whisking constantly, 3 to 4 minutes or until mixture is thickened and bubbly. Remove from heat, and whisk in buttermilk and remaining ingredients.
Note: Sauce can be made up to two days ahead. Prepare recipe as directed; cover and chill in an airtight container. Whisk in 2 Tbsp. milk, and microwave at HIGH 1 minute, stirring at 30-second intervals.

SIMPLE BLANCHED GREEN BEANS
(luckymommyto2boys ~ Amy ~ Cooking Light)

1 1/2 pounds fresh green beans, trimmed

Cook fresh green beans, trimmed, in boiling salted water to cover 4 to 6 minutes or to desired degree of doneness; drain. Use immediately, or plunge into ice water to stop the cooking process; drain and pat dry. Store in a zip-top plastic bag in refrigerator up to 2 days.

Rachel Ray's Portobello Mushroom "Fries" ****

Photo courtesy of Recipezaar.com

RACHEL RAY'S PORTOBELLO MUSHROOM "FRIES"
(luckymommyto2boys ~ Amy ~ FoodNetwork)

4 large Portobello mushroom caps
Extra-virgin olive oil, for drizzling, plus ¼ cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.
Scrape the gills off the underside of Portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.
Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.
Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

Garlic Shrimp with Asparagus ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 tablespoons olive oil
2 1/2 cups sliced asparagus
4 cloves garlic, minced
salt and pepper
1 pinch crushed red pepper flakes
1 1/2 lbs shrimp, peeled and deveined
1 cup dry white wine
2 tablespoons lemon juice

Heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
Stir in wine and lemon juice and bring to a boil, remove from heat and serve.
*Amy's notes: I used no-sugar-added apple juice in place of the white wine and will do that from now on.

Pumpkin Chocolate Chip Cakies ***

(luckymommyto2boys ~ Amy)

1/2 cup vegetable oil
1 cup canned pumpkin
1 cup sugar
1 egg
1 teaspoon vanilla
2 cups self-rising flour
1 teaspoon cinnamon
1 cup milk chocolate chips

Preheat oven to 375.
Mix oil, pumpkin, sugar, and egg.
Add in vanilla and mix.
Add flour, cinnamon, and chocolate chips and mix.
Drop by spoonfuls onto lightly greased cookie sheet.
Bake for 10-12 minutes.
Makes about 3 dozen cookies.

Crockpot A-1 & Dijon Steak ***

(luckymommyto2boys ~ Amy ~ via crockpot365.blogspot.com)

4-6 steaks, or a hunk of tri-tip you cut into 4-6 steaks
2 T A-1 sauce
2 T dijon mustard
1/4 cup white wine

Combine the A-1 steak sauce and the dijon mustard in a little bowl.
Paint the sauce mixture on all sides of each piece of meat.
Place the meat into your crockpot.
Pour in the 1/4 cup of white wine.
Cook on low for 6-8 hours.
Serve with potatoes or rice or french fries or vegetables or something that you normally want to eat with steak.

Creamy Ranch Mushroom Chops ****

Astrid

4 boneless pork chops (I started mine frozen)
1 packet ranch seasoning
1 can cream of mushroom soup
1 soup can chicken broth
1 block cream cheese

Spray a crockpot with cooking spray, and put all ingredients but cream cheese in. Cover, and cook on low "all day" (I did 10 hours, but you could do less). Before serving, stir in cream cheese until melted. The sauce is also delicious with veggies!
* Amy's notes: I used 8 small boneless chops and doubled the sauce. I browned my frozen chops first and then cooked on high for about 3.5-4 hours. When ready to serve, I put 2 cups of juice and the cream cheese in a skillet and stirred until melted.

White Chicken Chili ****

(luckymommyto2boys ~ Amy)

1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast halves, chopped
2 (14-oz) cans chicken broth
1 (4-oz) can chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried oregano
¾ teaspoons cayenne pepper (original recipe said 1 ½)
3 (14.5-oz) cans great northern beans, drained, divided
1 (4-oz) cup shredded Monterey Jack cheese
Chopped jalapeno pepper, optional

In a large saucepan over medium heat, cook the onions and garlic in oil for 10 minutes or until onions are tender. Add chicken, chicken broth, green chilies, cumin, oregano and cayenne pepper; bring to a boil.
Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until heated thoroughly. Top each serving with cheese and jalapeno pepper if desired.
Yield: 10 servings

Sauteed Spinach **

Michelle (MMmom)

2 lb fresh spinach, washed and trimmed
2 tbsp butter
2-3 cloves garlic, minced
Salt & Pepper

Sauté garlic in butter over medium heat until just softened—do not brown!. Add spinach and sauté until it begins to wilt. Season with salt & pepper. Serve immediately. Yields: 4 servings

Saucy Mozzarella Patties ****

(Jessica?)

1 jar of your favorite tomato sauce or 16-24 oz homemade marinara/pasta sauce
1 lb ground turkey (or meat of your choice)
1 cup breadcrumbs
2 cups breadcrumbs
1 egg
salt & pepper to taste
garlic powder to taste
butter or margarine
olive or veggie oil
1 cup shredded mozzarella cheese (or fave melting cheese)
½ cup grated or shredded Parmesan cheese

Place ground meat into a large mixing bowl. Add egg & incorporate into meat. Add 1 cup bread crumbs. Add salt, pepper & garlic powder to taste. Combine ingredients by hand until well-blended.
Heat non-stick frying pan. Melt about 1 TB of butter & about 1 TB of olive oil in pan. Put 2 cups bread crumbs into flat dish.
Measure 1/3 cup of meat with a 1/3 measuring cup & flatten meat into a patty, like a hamburger. Press patty into dish with bread crumbs to coat/bread patty.
Cook patty in butter & olive oil just until both sides are browned. Depending on size of pan, cook 3-4 patties at once. Place patties in a flat baking dish, sprayed with cooking oil if desired. Repeat until all of meat mixture is used.
Spoon some sauce onto top of each patty. Sprinkle with Parmesan. Sprinkle with mozzarella. Drizzle more sauce on top of cheese. Bake at 350* until cheese is melted and bubbly, but not brown; about 15-20 minutes.
Makes 6-8 patties.
*For kids, ¼ measuring cup of meat is a great serving size.

Scrambled Egg Muffins **

SCRAMBLED EGG MUFFINS
Katie (Katiedid) from Taste of Home

½ pound bulk pork sausage
12 eggs
½ cup chopped onion
¼ cup chopped green pepper
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic powder
½ cup shredded cheddar cheese

In a skillet, cook the sausage over medium heat until no longer pink; drain. In a bowl, beat the eggs. Add onion, green pepper, salt, pepper and garlic powder. Stir in sausage and cheese. Spoon by 1/3 cupfuls into greased muffin cups. Bake at 350° for 20-25 minutes or until a knife inserted near the center comes out clean. Yield: 1dozen.
Katie's Notes: I used bacon instead of the sausage (maybe 10 slices of center cut) and Mexican blend cheese.

Guiltless Fried (Baked) Zucchini ****

(luckymommyto2boys ~ Amy ~ from Favorite Family Recipes: http://favfamilyrecipes.blogspot.com/)

1-2 large zucchini, cut into spears or circles
2 eggs
1-2 Tbsp. milk
1 c. Italian-style bread crumbs or croutons blended up finely in a blender
1/2 c. parmesan cheese
Salt and Pepper to taste
Butter or cooking spray

First, line a baking sheet with foil and spray evenly with cooking spray. Next, combine eggs and milk in a bowl. In a separate bowl, combine bread crumbs, Parmesan cheese, and salt & pepper. Dip each zucchini piece into the egg mixture, then dip into bread crumbs until evenly coated in crumbs. Place zucchini on baking sheet, spray each with cooking/butter spray and then bake in the oven at 425-degrees for about 10-12 minutes or until golden brown. For an added crisp, turn the oven to broil and cook for about 30-45 seconds longer (don't let em' burn though, watch them closely). Remove from oven and serve hot with ranch dressing or marinara/pizza sauce.

Emily's Stroganoff ****

(luckymommyto2boys ~ Amy ~ from On My Menu blog: http://whatsonmymenu.blogspot.com/)

Ingredients:
1 can each of Cream of Mushroom, Cream of Celery, and Golden Mushroom
1 pkg Lipton Onion Soup mix
1 small can mushroom stems and pieces
2 lbs round stuck cut into small pieces (don't pre cook)

Directions:
Mix all and cook covered for 5-6 hours at 250.
Add 1/2 cup sour cream the last half hour.
Ta da! Use whatever kind of pasta you want.

Savory Ranch Red Potato Pockets **

(Jessica)

1 lb (about 4-6 medium & large) Red Potatoes
1 small (about ½ cup) Vidalia onion
1 cup Lite Ranch salad dressing
¼ tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp garlic powder (or 2 cloves finely chopped fresh garlic)
1 cup part skim shredded mozzarella (or favorite melting cheese)

*Slice potatoes into 1/4-1/3 inch thick "coins" then cut into quarters. Move to a medium mixing bowl.
*Coarsely chop the onion, then add to the potato bowl & combine.
*In a small mixing bowl, combine all remaining ingredients except cheese & blend well.
*Toss potatoes & onions with the Ranch mixture until all is evenly coated.
*Add shredded cheese and blend until all is evenly distributed.
*Divide mixture in half, putting half in one foil packet and half in another foil packet.
*Grill (or bake at 400º) for 30 minutes, or just until potatoes are desired tenderness.
*Makes about 4-6 servings.
(Amy's notes: Next time, I'll cut back on the pepper and ranch and let them cook an extra 5-10 minutes.)

Blueberry-Cheese Rolls ***

BLUEBERRY-CHEESE ROLLS
(Rachel – keenerrk)

1 pkg. (8 oz.) refrigerated crescent dinner rolls
4 oz. Philadelphia Neufchatel Cheese, softened
2 Tbsp. sugar
1/2 cup blueberries, divided

PREHEAT oven to 375*F. Unroll dough into four rectangles; firmly press perforations together to seal.
COMBINE Neufchatel cheese and sugar; spread onto dough rectangles to within 1/2-inch of edges. Top evenly with blueberries. Bring opposite corners of rectangles together; press together to seal. Place on ungreased baking sheet.
BAKE 11 to 13 min. or until golden brown.
(Amy's notes: Next time, I will try with strawberries and use dough in 8 triangles instead of 4.)

Sloppy Joe Squares ***

(luckymommyto2boys ~ Amy ~ Pillsbury magazine)

1 lb lean (at least 80%) ground beef
1 can (16-oz) sloppy joe sauce
2 cans (10.1-oz each) Pillsbury refrigerated Big & Buttery crescent dinner rolls
2 cups shredded Cheddar cheese (8-oz)
1 tablespoon sesame seed

Heat oven to 350. In 10" skillet, cook beef over medium heat 8-10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in sauce. Heat to boiling, stirring occasionally.
Unroll 1 can of the dough; place in ungreased 13" x 9" (32-qt) glass baking dish. Press in bottom and 1/2" up sides of dish. Spread beef mixture over dough; sprinkle with cheese. Unroll second can of dough; place over cheese. Sprinkle with sesame seed.
Bake 30-35 minutes or until mixture is bubbly and dough is golden brown. Cut into squares to serve.

Sensational Foil Pack Vegetables **

Dottie (hokiesmom)

1 c Zucchini, cut into bite size pieces
1 c med. button mushrooms
1 c red bell pepper, cut into bite size pieces
1 c yellow bell pepper, cut into bite size pieces
1 c lg cherry tomatoes
1/4 c Italian dressing
2 T grated Parmesan cheese

Preheat grill to med-high heat. Toss vegetables and tomatoes with dressing. Place in the center of 18inch long piece of heavy duty foil. Double fold top and ends to seal packet, leaving room for heat circulation. Grill 8-10 minutes or until vegetables are crips-tender, turning after 4 minutes. Cut slits in foil to release steam. Open packet. Sprinkle vegetable mixture with cheese before serving.

Sloppy Joe Pizza Pockets ***

(luckymommyto2boys ~ Amy ~ Rachael Ray)

2 tablespoons extra-virgin olive oil, plus more for greasing
1 bell pepper, coarsely chopped
1/2 onion, coarsely chopped
Salt and pepper
1 1/2 pounds ground turkey
1 cup pizza sauce
1 tablespoon Worcestershire sauce
1 pound frozen pizza dough or bread dough, thawed
8 ounces mozzarella cheese, shredded (2 cups)

In a large, heavy skillet, heat the olive oil over medium heat. Add the bell pepper, onion and a pinch of salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey and cook over medium-high heat, breaking up the meat, until cooked through and crumbly, 6 to 8 minutes. Stir in the pizza sauce and Worcestershire sauce, season to taste with salt and pepper and let cool completely.
Preheat the oven to 400°. Lightly grease a baking sheet with olive oil. Divide the dough into quarters and, working with 1 piece at a time, roll out and stretch into an 8-inch round. Place the rounds on the baking sheet, with about a third of each round hanging over the edges of the pan. Mound a packed cup of the turkey mixture onto each round, leaving a 1/2-inch border. Top each with the cheese and then fold the dough over the filling; crimp the edges together to seal. Cut a small vent in the top of each pocket for ventilation.
Bake until puffed and golden, 15 to 20 minutes.

Garlic Smashed Crockpot Potatoes ***

(OP?)

3 lbs small red potatoes
5 minced garlic cloves
2 Tbsp olive oil
1 tsp salt
½ cup water
½ cup cream cheese with onions and chives
¼ to ½ cup milk

Halve or quarter potatoes to make even sizes. Place potatoes in a 4-6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover crockpot and cook on high for 3 ½ to 4 ½ hours, until potatoes are tender.
Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low.

Pork Steaks with Mushroom Gravy ****

(luckymommyto2boys ~ Amy ~ Recipezaar)

2 tablespoons canola oil
4 pork steaks
salt and pepper
garlic powder
1 large onion, chopped
1 cup fresh mushrooms, sliced or 2 (4 1/2 ounce) cans sliced mushrooms
2 (10 3/4 ounce) cans cream of mushroom soup
1 3/4 cups water
1 (1 ounce) package dry onion soup mix
1 tablespoon worcestershire sauce

Preheat oven to 350 degrees.
Heat oil in large skillet over medium-high heat.
Brown steaks on each side.
While browning, season steaks with salt, pepper, and garlic powder.
Transfer steaks to a 9x13 inch casserole dish.
Sauté the onions and mushrooms in the same skillet.
Add water, Worcestershire sauce, dry soup mix, and mushroom soup; mix together until sauce forms.
Pour sauce over steaks.
Cover dish with aluminum foil.
Bake in preheated oven for 90 minutes.

Crawfish Tortellini ***

(luckymommyto2boys ~ Amy)

1 lb frozen crawfish tails, thawed
2 pods garlic
1 medium onion, chopped
1 stick butter or margarine
1 1/2 pints whipping cream
1/2 cup parmesan cheese
2 tablespoons flour
2 tablespoons parsley
1 package tortellini noodles (I used two small packages of Barilla)

Prepare noodles according to package. Saute onion and garlic in butter; add parsley then stir in the flour. Slowly stir in whipping cream, cheese, and crawfish tails. Add noodles, cover, and cook in a 350 oven for 45 minutes until hot and bubbly.

Apple Enchiladas ***

APPLE ENCHILADAS
(luckymommyto2boys ~ Amy )

2 cans refrigerated crescent rolls
2 cooking apples (Fuji is good -- I used Baja)
2 sticks margarine
1-1/2 cups granulated sugar
1 tsp ground cinnamon
1 (12-oz) can Mountain Dew soft drink (not sugar-free)

Cut apples into 8 slices each. Place on apple slice in each triangle of crescent dough. Roll up from large end to small. Place all rolled up slices in 9x13 inch baking pan. In a small saucepan, melt margarine. Mix with sugar and cinnamon. Pour sugar mixture over enchiladas. Pour Mountain Dew over all. Bake 45 minutes at 350 degrees. Can be served with ice cream.

Bacon Parmesan Brussels Sprouts ***

(luckymommyto2boys ~ Amy ~ Recipezaar)

25-30 fresh Brussels sprouts
8 slices of crisp cooked crumbled bacon
5 tablespoons sour cream
5 tablespoons fresh grated Parmesan cheese
1 tablespoon butter
½ clove fresh minced garlic
Fresh ground black pepper
2 tablespoons fresh grated Parmesan cheese (extra)

Cut ends off Brussels Sprouts and remove yellow or spotted leaves.
Score an "X" on the bottom of each sprout to allow the bitterness to escape.
Steam-cook or boil sprouts until tender crisp.
Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.
Combine all in casserole dish and toss to coat.
Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
** Amy's notes: My 5-year-old actually asked for seconds!

Meatloaf Florentine ****

(luckymommyto2boys ~ Amy ~ Recipezaar)

1 cup tomato sauce
1 teaspoon crushed dried oregano
1 teaspoon dried basil
¼ teaspoon garlic powder
1 lb ground beef
3 slices whole wheat bread
1 egg white
½ teaspoon salt
¼ teaspoon pepper
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup shredded mozzarella cheese
1 tablespoon grated parmesan cheese

Preheat oven to 350.
Combine tomato sauce, oregano, basil and garlic powder in a small bowl.
In a larger bowl, mix beef, bread crumbs, egg white, salt pepper, and ½ the tomato sauce mixture until well combined. Press meat mixture onto a sheet of wax paper, making a rectangle approximately 8 x 10 inches. Spoon spinach over half.
Place mozzarella cheese over spinach, being careful not to place too close to the edges, or your filling will leak out. Fold meat over so that spinach and cheese are inside.
Pinch edges to seal.
Place meat in shallow baking pan, on a rack or strips of aluminum foil, or some means of keeping the loaf off the pan to allow the juices to drain. Top with remaining tomato sauce and the parmesan cheese. Bake, uncovered, for 1 hour.
Let rest for 5 to 10 minutes before slicing.
(Try the leftovers on a sandwich or kaiser roll).
** Amy's notes: I subbed 1/3 cup bread crumbs for the bread, ¼ cup Egg Beaters for the egg white, and ground turkey for the ground beef. Next time, I want to try spaghetti sauce in place of the tomato sauce and spices.

Angel Chicken (updated recipe) ****

(luckymommyto2boys ~ Amy ~ via Recipezaar.com)

8 boneless chicken breasts, frozen
1 cup butter
2 (1 ounce) packages dried Italian salad dressing mix
2 (10-3/4 ounce) can Campbell's Golden Mushroom soup
1 cup chicken broth or white wine
8 ounces cream cheese with chives and onions (I used garden vegetable and added onion powder and chives)
Angel hair pasta (cook according to box directions)

Place the chicken in crock pot. Melt butter in a saucepan. Stir in Italian salad dressing mix, can of soup, cream cheese and wine (or water or broth). Pour over chicken. Cook on low in the crock pot for 4-5 hours. Pour over cooked angel hair pasta or other noodles or rice. Enjoy! Makes 8 breasts.
* Amy’s notes: I shred the chicken and then stir in the pasta.