Moist Chocolate Chip Banana Bread

ingredients

1/3 c. butter, softened

1 c. AP flour

1 t. baking powder

1 t. baking soda

pinch of salt (omit if salted butter was used)

3/4 c. brown sugar

1/2 t. cinnamon

1 cup smashed bananas, over-ripe

1 t. vanilla

1 egg

1/2 c. plain greek yogurt (or sour cream)

3/4 c. semi-sweet chocolate chips

instructions

Preheat oven to 350. Grease an 8-1/2x4-1/2" loaf pan. Set aside.

Sift together flour, baking powder, and baking soda; set aside.

In an electric mixer, cream together butter, sugar, salt, and cinnamon until light and fluffy. Scrape down sides and bottom of bowl. Add in bananas and vanilla; continue mixing for another minute. Mix in egg until mixture is well combined.

Set electric mixer to low speed, and gradually add in flour mixture.

Mix in yogurt by hand until there are a few remaining white streaks.

Fold in chocolate chips.

Transfer batter to loaf pan and bake for 45-50 minutes.

Cool completely, then store in refrigerator

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Meatball Sub Casserole

ingredients

1 loaf french bread, cut into 1 in thick slices, toasted

1 (8 oz) package cream cheese, softened

1/2 c. mayonnaise

1 tsp Italian seasoning

1/4 tsp pepper

2 c. shredded mozzarella cheese, divided

1 lb package fully cooked frozen meatballs, thawed

1 (28 oz) jar pasta sauce

instructions

Preheat oven to 350 degrees.

Arrange bread slices in a single layer in an ungreased 9×13 baking dish. Fill in gaps with smaller chunks of bread.

In a bowl, combine cream cheese, mayonnaise and seasonings. Spread mixture over bread slices. Sprinkle with 1/2 c. shredded mozzarella cheese.

Gently mix together spaghetti sauce and meatballs. Spoon over cheese. Sprinkle with remaining cheese.

Bake uncovered for 30-35 minutes.

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Pumpkin Pie Crumb Bars

ingredients

Crust

1 1/4 cups all-purpose flour

1 1/4 cups quick oats (old fashioned works too)

1/2 tsp salt

1/2 tsp baking soda

1/2 cup granulated sugar

1/2 cup packed light-brown sugar

3/4 cup unsalted butter, melted

1 tsp vanilla extract

Pumpkin Pie Filling

1/4 cup granulated sugar

1/4 cup packed-light brown sugar

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

1 pinch ground cloves

1/4 tsp salt

1 large egg

1 large egg yolk

1/2 tsp vanilla extract

1 1/4 cups canned pureed pumpkin

1/3 cup evaporated milk or half and half

Whipped cream and cinnamon, for serving (optional)

instructions

Crust

Preheat oven to 350 degrees. Mix together flour, oats, salt and baking soda for 30 seconds. Add your 1/2 cup sugar and 1/2 cup brown sugar. Then add the melted butter and vanilla until everything is evenly moistened.

Press half of the mixture into a greased 8 by 8-inch pan and bake for 15 minutes.

Pumpkin Pie Filling

While your crust is cooking, mix together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Then add in egg, egg yolk and vanilla and stir until blended. Next, mix in pumpkin and milk.

After your crust has cooked for 15 minutes, pour your pumpkin mixture over crust and return to the oven and bake another 15 minutes. After 15 minutes, remove from oven and top with the remaining crumb mixture. You will also want to move your oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden brown and the center only wiggles a little.

Remove from oven and you can serve warm with whipped cream or ice cream. You can also refrigerate and serve a little colder. Both are super delicious!

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PEANUT BUTTER BROWNIES

ingredients

1 package Ghirardelli brownie mix, prepared as directed. Any mix can be substituted.

½ cup peanut butter chips

For the frosting

¼ cup butter, softened

¾ cup smooth peanut butter

1 cup powdered sugar

To finish

grated chocolate

instructions

Spray an 8x8 inch baking pan with cooking spray. Preheat oven to 325 degrees.

Prepare the brownie mix, add in the peanut butter chips and bake as directed.

Let the brownies cool completely before frosting.

For the frosting

Combine the butter and peanut butter. Mix until light and fluffy.

Add the powdered sugar and mix until fully incorporated.

To assemble

Spread the frosting evenly over the cooled brownies and grate the chocolate on top.

Refrigerate until the frosting has firmed up, making cutting easier.

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Italian Cream Cake

ingredients

1 cup buttermilk

1 tsp baking soda

2 cups sugar

1/2 cup butter

1/2 cup margarine (I like earth balance)

1/2 cup veg oil (I used sunflower oil but you can use most any kind)

4 egg yolks

4 egg whites

1 tsp vanilla extract

2 cups of AP or GF flour

1 cup of flaked coconut

1 cup of walnuts or pecans

instructions

Toast your coconut and walnuts or pecans for about 10-15 minutes at 350 degrees. You will need more for the icing, so toast about 2 cups of each (mixed together) and set aside to cool.

Preheat oven to 325 degrees and grease and parchment your pans. I used a half sheet pan to make a two layer 1/4 sheet cake, or you can use 3X – 8″ or 9″ round pans to make a layer cake.

First measure out your buttermilk and add the baking soda to it and set it aside. In a stand mixer beat the butter and margarine together, then add the oil. Scrape down sides. Add the sugar and beat until well creamed. Add the yolks, then vanilla, then very gently mix in the flour until just mix and then add the buttermilk. Do not over mix. Remove batter from the mixing bowl and gently fold in your toasted coconut and pecans or walnuts.

Lastly whip your egg whites to stiff peaks and fold those into the batter. Spread the batter into your pans and bake for 30 -40 minutes until the top is golden brown and the cake springs back slightly when you press on it with your finger.

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Chocolate Chip Cookie Delight

ingredients

16 oz homemade chocolate chip cookie dough (or in a time crunch use 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough)

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 carton (12 ounces) frozen whipped topping, thawed, divided

3 cups cold 2% milk

1 package (3.9 ounces) instant chocolate pudding mix

1 package (3.4 ounces) instant vanilla pudding mix

Chocolate chips or shaved chocolate, if desired

instructions

Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 14-16 minutes or until golden brown. Cool on a wire rack. Make sure it is cool before beginning to layer or it will melt.

In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1-3/4 cups whipped topping. Spread over crust.

In a large bowl, whisk milk and pudding mixes for 2 minutes. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle chocolate chips or shaved chocolate, if desired.

Cover and refrigerate for 8 hours or overnight until firm

Adapted from Taste of Home

My grandma's version: instead of chocolate chip cookie dough as your base substitute it with a graham cracker crust. Mix graham cracker crust according to directions below place in 13x9 pan and bake at 375 degrees for about 7-10 minutes. Then layer.

Healthier version: use low fat cream cheese, skim milk, and fat free cool whip-still tastes delicious.

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CARAMEL APPLE CHEESECAKE BARS

ingredients

instructions

First step : preheat oven to 350 F.

Second step : in a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 min or until lightly browned.

Step 3 : in a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

Step 4 : in a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.

Step 5 : for the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.

Step 6 : sprinkle Streusel topping over apples. Bake 40-45 min, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy! Make 16 servings.

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Mexican Lasagna Recipe

ingredients

1 can (10.75 ounces) condensed cheddar cheese soup

1/4 cup milk

1 package (1 ounce) fajita seasoning mix, divided

1 pound ground beef

1 can (10.75 ounces) condensed golden mushroom soup

1/2 cup water

1 tablespoon chili powder

1 1/2 teaspoons crushed dried oregano leaves

12 (5- to 6-inch diameter) corn tortillas

Chopped tomatoes, optional

Sliced green onions, optiona

l

instructions

In medium bowl, stir together cheddar cheese soup, milk and half the fajita seasoning, mixing until mixture is smooth.

In skillet over medium-high heat, cook ground beef, crumbling with fork, until browned. Pour off any fat.

Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning into ground beef, mixing well.

Increase heat and bring mixture to a boil.

Reduce heat to low and continue cooking for 5 minutes. Remove skillet from heat.

Place 3 tortillas in bottom of a shallow, 2-quart baking dish, overlapping slightly and covering bottom as much as possible.

Spread 1 cup beef mixture over tortillas in dish. Add another layer of 3 tortillas and another cup of beef mixture. Repeat layers with 3 more tortillas and another cup of beef.

Top with remaining tortillas. Spread cheese soup mixture over tortillas.

Bake at 350°F for 30 minutes, or until hot and bubbling. Let stand at room temperature for 10 minutes.

Sprinkle with chopped tomatoes and sliced green onions, if desired. Serve hot. Mexican Lasagna Recipe yields 6 servings.

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Mississippi Mud Cake

ingredients

1 cup butter, melted $

2 cups sugar $

1/2 cup unsweetened cocoa

4 large eggs, lightly beaten $

1 teaspoon vanilla extract

1/8 teaspoon salt $

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

Chocolate Frosting

instructions

Whisk together melted butter and next 5 ingredients in a large bowl. Stir in flour and chopped pecans. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; top warm cake evenly with marshmallows. Return to oven, and bake 5 minutes. Drizzle Chocolate Frosting over warm cake. Cool completely.

Note: 2 (19.5-ounce) packages brownie mix, prepared according to package directions, may be substituted for first 7 ingredients. Stir in chopped pecans. Bake at 350° for 30 minutes. Proceed with marshmallows and frosting as directed.

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LaSaGnA TiMpAnO

ingredients

Pesto

Tomato Sauce

Alfredo Sauce

Lasagna Noodles

Salami

Mozzarella

Parm

Provolone

Ricotta

instructions

Lasagna timpano starts with a basic pesto, meaty tomato sauce, and alfredo. After you have those 3 things, you cook the lasagna (try and undercook it a bit) and build the thing. Use a heavy oven safe bowl and spray it down first. The toughest part is building the crust, but after you have that, it's easy to make the layers. Mine started with 3 alfredo layers (2 of which included salami), 2 pesto layers, a cheese layer(mozz, prov, and parm), 3 red sauce layers (2 of which included ricotta), and a top layer of alfredo, with extra cheese randomly in various other layers. Keep everything on the dry side so it doesnt fall apart when you flip it, but reserve some red sauce to serve on the side after you cut it up. Bake at 350 for about an hour and 15 minutes, and let it sit for AT LEAST 20 minutes before flipping and cutting.

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CHOCOLATE PB BANANA UPSIDE DOWN CAKE

ingredients

3 cups all purpose flour

1 tablespoon baking powder

½ teaspoon salt

⅓ cup cocoa

3 sticks unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 teaspoon pure vanilla extract

1 cup milk

¾ cup chunky peanut butter

1 cup brown sugar

4 bananas, halved lengthwise

instructions

Preheat the oven to 350 degrees and lightly grease or butter the sides of a 9x13 glass baking dish. In a medium bowl, whisk the flour with the baking powder, salt, and cocoa.

In a standing electric mixer, beat 2 sticks of butter with the granulated sugar at medium speed until very fluffy, about 5 minutes. Beat in the eggs one at a time. Add the vanilla. Beat in the flour mixture and the milk.

In a small bowl, blend the remaining stick of butter with the brown sugar and spread it in the baking dish. Arrange the bananas, cut sides down, in the dish. Spoon dollops of the peanut butter into the dish and fill in the gaps with the chocolate batter. Bake for 45 minutes. Let the cake cool for 10 minutes, then loosen the edges with a knife and invert in onto a platter. Let the cake cool slightly, then cut into squares and serve.

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Apple Pecan Breakfast Cake

ingredients

1 cup pecans

2 granny smith apples, peeled and chopped

2 cups whole-wheat pastry flour (other flours probably work)

1 tsp baking powder

½ teaspoon kosher salt

1 tsp ground cinnamon + more for garnish

1 tsp vanilla

1/4 cup Earth Balance (or butter), melted

1/2 cup pure maple syrup + 1 tbsp, divided

1/3 cup unsweetened applesauce

instructions

Preheat oven to 350F. Peel and chop the apples. Grease a small casserole dish and then spread 1 tbsp of maple syrup on the bottom of dish. Now, spread a layer of chopped apples followed by a layer of pecans on the bottom of dish. Use just less than half of both the apples and pecans. In a large bowl, mix the following dry ingredients (whole wheat pastry flour, baking powder, kosher salt, cinnamon). Whisk together. In a small bowl mix the wet ingredients (applesauce, 1/2 cup maple syrup, vanilla, and 1/4 cup melted Earth Balance (or butter). Mix.

Add the wet to the dry and mix well. Now spread on a layer of this batter over top of the apples and pecans. Use about half of the batter.

Now spread a layer of apples and pecans again, making sure to leave at least 2-3 tbsp of each for the top of the cake. Follow this by a final layer of the cake batter (use all of it up). Spread as evenly as possible.

Now sprinkle on the remaining apples and pecans. Add on a sprinkle of cinnamon and place in the oven for 55 mins at 350F. Allow to cool for at least 15 minutes before serving.

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Strawberry and Chocolate Cream Pie

ingredients

Crust

1 1/2 cups graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons cocoa powder

Filling

1 cup whipping cream

8 ounces cream cheese, softened

2/3 cup sugar

1/2 teaspoon vanilla extract

200 gram dark chocolate, melted and cooled slightly

10 fresh strawberries, halved

2 tablespoons powdered sugar

Directions:

Preheat over to 350F. Grease a 9-inch pie dish.

To prepare crust, mix graham cracker crumbs, melted butter and cocoa powder in a small bowl, and mix until a moist yet crumbly mixture forms.

Firmly press the mixture into the bottom and sides of the pie dish.

Bake for 10 minutes. Let cool completely on a wire rack.

To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.

In the same bowl, use a paddle attachment, beat cream cheese until it’s soft and creamy.

Add sugar, vanilla and melted chocolate, continue beating until combined.

Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.

Pour the cream mixture in the cooled crust. Smooth the top with a spatula. Arrange strawberries on top of the pie.

Refrigerate the pie until set, about 3 hours, or preferably overnight.

Sprinkle powdered sugar on top of the pie before serving.

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Beef Mozzarella Roll Recipe

Try this unusual beef and sausage meatloaf roll stuffed with mushrooms, sweet onions, and mozzarella cheese. Do not let the detailed instructions sway you. This is quite easy to make and a delightful change from traditional meatloaf.

ingredients

1 Tablespoon butter or olive oil

8 ounces mushrooms, brushed clean and chopped

1/4 cup minced sweet onion

2 cloves garlic, minced

1/4 cup sweet red wine

1 can (6 ounces) tomato paste, divided use

1 pound ground beef (80/20 chuck recommended)

1/2 pound bulk ground pork breakfast sausage (sage or Italian seasoned is nice)

1/2 cup Italian-style bread crumbs

1/8 cup minced fresh basil

1/8 cup minced fresh oregano

1 egg, lightly beaten

1 teaspoon kosher salt

1/4 teaspoon fresh-ground black pepper

1-1/2 cups shredded mozzarella cheese (or Italian blend), divided use

Directions:

Heat a large skillet over medium-high heat. Add butter or olive oil and swirl to coat the pan. Add mushrooms and sweet onions. Gently saute until onion is translucent and mushrooms release their liquid, about 3 minutes. Add garlic and wine. Simmer until liquid has evaporated. Remove from heat and stir in half of the tomato paste. Set aside to cool to room temperature.

Preheat oven to 375 F.

Combine ground beef, ground sausage, bread crumbs, basil, oregano, egg, half of the mushroom mixture, salt, and pepper just until combined. Do not overmix.

On waxed or parchment paper, press the ground beef mixture into a 14 x 10-inch rectangle. Distribute remaining mushroom mixture evenly over the ground beef to 1 inch from the edges. Sprinkle with1 cup of the mozzarella cheese.

Use the paper to help roll the the meat from the short side into a loaf, like a jelly roll. Place in a 13 x 9 x 2-inch baking dish, seam-side down.

Bake for 45 minutes. Remove from oven and spread evenly with remaining tomato paste and sprinkle with remaining 1/2 cup cheese. Return to oven and bake an additional 15 minutes.

Remove from oven and let rest for 15 minutes before slicing to serve.

Yield: 6 to 8 servings

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Timpano di Maccheroni: The "Mythic Pasta Dome"

ingredients

MAKE AHEAD:

3 Cups of The Meat Sauce: traditionally, Timpano includes pasta with red sauce and meatballs. (I made my slow cooker meat sauce for pasta and left the meats in chunks.)

16 oz pasta: penne is traditional, or any other small pasta cooked al dente and set aside or refrigerated until use. (I used vegetable rotini and angel hair just for the fun of two different textures.)

6 hard-boiled eggs, quartered

Additional ingredients:

1 1/2 cup Bechamel sauce: Recipe at end of post

1 tsp fresh parsley, minced

4 oz ripe olives, sliced

8 oz mozzarella, cut into 1/2" cubes.( I used 4 oz of shredded Italian blend cheese because that's what I had on hand.)

8 oz hard salami, cut into thin slices (I happened to use Canadian Bacon because I had it on hand, even though I would have preferred the salami or pepperoni.)

Cooking spray

1/2 cup bread crumbs

For the pasta:

2 cups all-purpose flour

2 egg yolks

1 tsp salt

2 tbsp cream or half and half

Directions:

In food processor or big mixer with dough hook, mix flour, salt, egg, and cream together and process or hand knead until dough is smooth and shiny. Check dough for wet/dry consistency, adding a bit of water or flour to achieve ball of dough. Wrap in plastic wrap and set aside for at least one hour to allow protein bonds to form and elasticize the dough.)

Mix 1 1/2 cups of red meat sauce in with half of the pasta and mix the bechamel sauce (recipe follows) with the other half.

After pasta dough has rested, roll out in large circle, large enough to fill inside of 3 quart casserole bowl and overlap to cover top. Prepare baking bowl by spraying with cooking spray and dusting with bread crumbs.

In the picture you can see that I cut out a leaf from the dough and placed it in the bottom. I wanted to see if you could put a design into the dough. It didn't work this time but I had pressed alot into the bottom of the baking bowl. I'm going to try it again next time to see if I can make it work.

Next, layer in half of the salami (or I used Canadian bacon because it's what I had on hand.)

Layer in the first pasta with bechamel. Sprinkle with ground pepper and minced fresh parsley.

Layer the hard-boiled eggs.

Add the second pasta with the meat sauce and then layer the rest of the meat sauce on top. Top with the sliced (or whole) olives.

Add the other half of the salami (CB here) and then the cheese. Fold over the pasta sides, pulling in towards the middle (gently!) to cover entire dish. (Can use a little water to pat the pasta edges to help them stick together.)

Yay! It's all covered up nicely ready to bake!

Cover with foil and bake in a pre-heated oven at 350 degrees for 1 hour. Cook's Note: You can make it up to this point and store it in the fridge for a few hours before baking which makes it great for entertaining.

Allow to cool for 10 minutes before attempting to unmold. Then gently invert onto a serving platter and leave the baking bowl on top, undisturbed for another 10 minutes before gently removing.

Garnish and allow the pasta dome to sit for another 20-30 minutes before attempting to slice. This dish will retain heat for a long time and is much prettier and still just as tasty if it's allowed to cool to warm rather than hot.

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Banana Bread Brownies

Wet Ingredients:

2 cups ripe bananas, mashed (approx 4-5 bnanas)

2 eggs

1 5-6 oz container Vanilla Greek Yogurt

1 cup honey

1 tsp vanilla extract

Dry Ingredients

2 cups 50/50 flour (half whole wheat/half unbleached white)

1/2 tsp baking soda

1 tsp baking powder

1/2 tsp salt

Optional: 1 cup walnut pieces to stirred into batter at the very end or sprinkled on top of the glosted brownies.

Directions:

Pre-heat oven to 350 degrees and prepare a 15"x10" (mine actually measures 17"x12" and worked fine) rimmed jelly roll pan

1. Sift dry ingredients together in a medium bowl and set aside.

2. In large bowl, with mixer, cream banana and honey until smooth. Add yogurt and eggs and mix until light and fluffy. Mix in vanilla.

3. In 2-3 batches, mix in dry ingredient mixture, beating until each addition is smooth. Mix for 30-60 seconds after everything is mixed in.

4. Pour into prepared pan and bake for 20 minutes or until lightly browned or finger touched to center of brownies feels firm cake structure. Do not overbake.

While cake is in oven, make topping.

Glenna's Cardamom Glosting (a cross between glaze and frosting)

Ingredients:

1 stick butter

4 cups powdered sugar

1/2 tsp cardamom

2 tsp vanilla extract

Directions:

1) Melt butter in medium saucepan over medium heat. Add extract, cardamom, and powdered sugar. Whisk to smooth. Take off heat and set aside to cool slightly.

2) Allow cake to cook for 10 minutes before pouring topping over. Topping should be thicker than glaze but thinner and smoother than frosting (more the consistency of chocolate ganache). If glosting is too thin, add more sugar, if too thick, add a Tbsp of milk and whisk until corrected.

3) Pour over still slightly warm cake and spread out evenly with spatula.

Makes 35 brownies.

Nutrition per brownie: Calories: 133 Protein: 2 Carbs: 26 Fat: 3 Fiber: 2 Weight Watchers Points: 4

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Peanut Butter Brownie Dream

ingredients

1 box brownie mix, prepared according to package directions in a 8×8 or 9×9 inch square pan (I used Ghirardelli Triple Chocolate Brownie Mix because they are the best boxed brownies, ever!!)

1 cup peanut butter

1 – 8 ounce package cream cheese, softened

1 cup powdered sugar

1- 8 ounce tub Cool Whip, thawed Chocolate syrup for garnish (make your own or buy from the store)

instructions

Line a square baking dish with foil hanging over the edges to create handles. This will make it easier to lift the dessert out of the pan when it is done. Spray the foil with cooking spray. Prepare brownie mix according to package directions and spread into the prepared square pan. Bake according to package directions. Allow the brownies to cool completely. With your mixer, whip an 8 ounce package of softened cream cheese until it is light and fluffy. Add in peanut butter and mix for a minute to combine. Slowly add in powdered sugar. At this point, the mixture will be very thick. Add in Cool Whip and mix until the filling is light and fluffy. Spread the filling over the brownie layer and place in the refrigerator for at least an hour. Right before serving, cut the dessert into small pieces, drizzle with chocolate syrup, and serve. Store leftovers covered tightly in the refrigerator. Please remember that all images shown here are copyrighted and may not be used without written permission from CenterCutCook.

Recipe courtesy of Carnation

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Sausage & Stuffing Brunch Bake

ingredients

1 lb hot Italian turkey or chicken sausage, casings removed

1 small onion, diced small

8 oz mushrooms, diced

2 cloves garlic, minced

4 cups herb seasoned stuffing mix (I used Pepperidge Farms)

½ cup fat free reduced sodium chicken broth

2 tablespoons light butter, melted

5 oz 50% reduced fat sharp cheddar, shredded (I used Cabot brand)

2 cups skim milk

16 oz carton fat free egg substitute

½ teaspoon black pepper

instructions

Pre-heat the oven to 325 degrees. Lightly mist a 9x13 baking dish with cooking spray and set aside.

Bring a large saute pan or skillet over medium-high heat and add the sausage. Cook for a couple minutes, breaking it up with a spoon or spatula for about 2 minutes, until it begins to start browning. Add the onion, mushrooms and garlic and continue to cook for another 4-5 minutes until the meat is cooked through and broken up and the vegetables are softened. Transfer the cooked sausage mixture to a large mixing bowl and add the stuffing mix (unprepared). Stir to combine.

Transfer the stuffing and sausage mixture to the prepared baking dish. Drizzle with the chicken broth and melted butter. Sprinkle the cheese evenly over the top.

Combine the milk, egg substitute and pepper in a bowl and whisk together until combined. Pour over the top of the stuffing casserole. Bake for about 40 minutes or until set and cooked through. Let casserole cool for 5 minutes and cut into 9 pieces.

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Meatball Sub Casserole

ingredients

1 pkg frozen meatballs

1 loaf french bread, sliced 1 inch thick

1 jar pasta sauce

2 cups shredded mozzarella

8 oz cream cheese, softened

1/2 cup mayo

3 cloves garlic, minced

1 tablespoon Italian seasoning

instructions

Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan (or two 9x9s). Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous (I still had some left over for a yummy dip). Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.

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Veggie Loaded Chicken Cacciatore Bake

ingredients

4-6 skinless bone-in chicken thighs

2 tablespoons olive oil

1/2 cup diced onion

4 bell peppers, sliced into strips

1 cup cherry tomatoes, sliced in half

8 oz mushrooms, sliced

6 cloves of garlic, sliced

15 oz can tomato sauce

15 oz can diced tomatoes, drained

instructions

In a stockpot, heat olive oil over medium high heat. Pat chicken dry and place in pot to sear in juices (they will finish cooking in the oven). Turn after 3-4 minutes or until browned. Transfer chicken to a plate and set aside. Add onion to stock pot and cook until translucent, stirring up the chicken bits with the onion at the bottom. Add in the peppers, tomatoes, mushrooms, and garlic and cook for 5-7 minutes, or until vegetables are beginning to get soft. In the mean time, pour tomato sauce and diced tomatoes into the bottom of a 9x13 baking dish. Place chicken pieces on top. Spread vegetables over the chicken. Cover with foil, and bake at 300 degrees for 2 hours, or until chicken is done. Allow casserole to rest for a few minutes before serving.

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