Italian Chicken Fingers

Of all the recipes I have tried I have never made chicken fingers. Mine usually come from the freezer but I may have to give this easy Betty Crocker recipe a shot. Once you get the hang of it you could probably even change up the recipe a little for different flavors.

Italian Chicken Fingers

Ingredients:

1 package (14 oz) uncooked chicken breast tenders (not breaded)

1 egg, beaten

1 1/4 cups Original Bisquick mix

1 teaspoons Italian seasoning

3 tablespoons butter or margarine, melted

1 cup tomato pasta sauce, heated

Directions:

Heat oven to 450 degrees Fahrenheit. Spray 15x10x1 inch pan with cooking spray. In medium bowl, toss chicken and egg. In resealable food storage plastic bag, place Bisquick mix and Italian seasoning; seal bag and shake to mix. Add chicken; seal bag and shake to coat chicken with Bisquick mixture. Place chicken in single layer in pan. Drizzle with butter. Bake uncovered 14 to 16 minutes, turning chicken after 6 minutes, until chicken is brown and crisp on the outside and no longer pink in center. Serve with pasta sauce for dipping.

White Hot Chocolate Mix

If you are looking for an easy last minute gift idea you should try making your own mixes in a jar. The website is listed on right side under resources. You can create mixes for beverages, deserts, soups, dips, and more.

White Hot Chocolate Mix

Ingredients:

1 teaspoon vanilla powder

1 teaspoon dried orange peel

1/2 cup grated white chocolate or white chocolate chips

Directions:

Combine and blend the ingredients in a small bowl. Store in an airtight container.

Attach To Jar:

White Hot Chocolate

Serves 2

1 and 1/2 cups milk

1/4 cup White Hot Chocolate Mix

In a small saucepan, heat the milk until bubbles form around the outside. Add the White Hot Chocolate Mix and whisk until the chocolate is melted. Continue to whisk until the mixture is hot.

Fettuccine Alfredo

We all know Betty Crocker can bake but many people don't know about the fast and easy meal ideas. How about classic fettuccine alfredo in less than thirty minutes? It sounds great by itself or along with chicken and peas.

Fettuccine Alfredo

Ingredients:

8 oz uncooked fettuccine

1/2 cup butter or margarine

1/2 cup whipping cream

3/4 cup freshly shredded Parmesan cheese

1/2 teaspoon salt

1/8 teaspoon black or white pepper

chopped fresh parsley

Directions:

Cook fettuccine as directed on package. While fettuccine is cooking, in 2-quart saucepan, heat butter and whipping cream over low heat, stirring constantly, until butter is melted. Stir in cheese, salt and pepper. Drain fettuccine; return to pot. Pour sauce over warm fettuccine; stir until fettuccine is well coated. Sprinkle with parsley.

Gingerbread Boys and Girls

This is the recipe I used tonight to make these cookies with Sarabeth (it is from Paula Deen's Christmas Cookbook Favorites.

Ingredients:
2 teaspoon ground ginger
1/4 cup molasses
3 3/4 cup all-purpose flour, plus more for dusting work surface
2 large eggs
1 stick butter or margarine, softened
3/4 cup packed dark brown sugar
1 1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt

Directions:

Using an electric mixer at low speed, cream the sugar and butter until thoroughly combined. Add the eggs and molasses and mix until combined. Sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Add the dry ingredients to the butter mixture and combine with a spoon or spatula.

Remove the dough from the bowl and wrap in plastic wrap; place in the refrigerator until firm, about 1 hour.

Preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Allow the dough to sit at room temperature for about 15 minutes, until pliable. Take about 1/2 cup of dough at a time and roll onto a floured board until about 1/8 inch thick. Cut out with gingerbread boy and girl cookie cutters. You can reroll the scraps. Using a spatula, transfer the cookies from the board to the prepared cookie sheets. Bake for 10 minutes, until just beginning to brown at the edges. Transfer to wire racks to cool. To make the icing, combine the confectioners’ sugar and milk. Divide the mixture into thirds; leave one-third white, and color one-third green and the final third red. Decorate piping eyes, mouths, buttons, and bow ties. Servings: 18 to 24 cookies, depending on the size of your cookie cutters
Prep Time: 1 hour 50 min
Cook Time: 10 min

Cinnamon-Spiced Hot Chocolate Cookies

I got this recipe from Food Network's 12 Days of Cookies and I can not wait to try it. I usually do not consider myself much of a baker but the holiday season has a way of putting everyone in a baking mood. How can you not love a chocolate cookie with a pinch of cayenne pepper?

Cinnamon-Spiced Hot Chocolate Cookies

Ingredients:

1 cup all-purpose flour

1/2 cup plus 1 tablespoon unsweetened Mexican cocoa powder (substitute by adding 3/4 teaspoon ground cinnamon to unsweetened cocoa powder)

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup plus 1 tablespoon packed light brown sugar
1/2 cup plus 1 tablespoon granulated sugar
3 tablespoons sweet butter, at room temperature
3 tablespoons margarine
1/2 teaspoon ground cinnamon
Generous pinch of ground black pepper
Generous pinch of cayenne pepper
1 teaspoon vanilla extract
1 egg white
1/2 cup dulce de leche, optional
1/4 cup almonds, finely chopped, optional

Directions:
Combine the flour, cocoa, baking soda, and salt in a medium bowl. Mix thoroughly with a whisk ans set aside. Combine the sugars in a small bowl and mix well with your fingers pressing out any lumps. (Combine in a food processor if lumps are stubborn.) In a medium mixing bowl, using a hand mixer, beat the butter and margarine until creamy. Add sugar mixture, cinnamon, peppers, and vanilla. Beat on high speed for about 1 minute. Beat in the egg white and until the mixture is smooth. Stop the mixer. Add the flour mixture, beating on the lowest speed, just until incorporated. Gather the dough together with your hands and form it into a neat log, 9 to 10 inches long by 1 1/2 inches in diameter. Wrap in waxed paper or plastic wrap. Fold or twist ends of the paper without pinching or flattening the log. Refrigerate at least 45 minutes, or until needed. Put the oven racks in the upper and lower third of the oven and preheat to 350 degrees Fahrenheit. Line baking sheets with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough, a scant 1/4 inch thick. Arrange the cookies, 1 inch apart, on the prepared baking sheets. Bake 12 to 14 minutes. Rotate the baking sheets from top to bottom and front to back about halfway through. Cookies will puff and crackle on top, and then begin to settle down slightly when done. Remove the baking sheets from the oven and use a metal spatula to transfer the cookies to a wire rack to cool. Allow the cookies to cool completely before storing or stacking. Store in an airtight container up to 2 weeks, or freeze up to 2 months. To spice things up, after the cookies are basked, let them cool on a wire rack, drizzle with dulce de leche and sprinkle chopped almonds on top.

Crunch Top Spice Cake

If you haven't tried one of Leigh Ehrhardt's recipes you definitely need to! Here is another scrumptious recipe she sent me.

Crunch Top Spice Cake

Ingredients:

3 eggs

1/2 cup butter or margarine melted

15 oz can solid pack pumpkin

1 box (18 1/4 oz) spice cake mix

1 1/2 cup finely chopped walnuts, divided

1 cup butterscotch chips

Directions:

Combine eggs, butter, and pumpkin. Add cake mix and beat at medium speed of electric mixer for two minutes. Stir in 3/4 cup of the walnuts. Pour into a greased 13x9 inch baking pan. Sprinkle with butterscotch chips and remaining walnuts. Bake at 350 degrees Fahrenheit for 35 - 40 minutes until toothpick inserted in center comes out clean. Cool on wire rack.

Italian Pork Chops

How did people ever live without the Internet? There are thousands of scrumptious recipes just a click away. This one comes from the Betty Crocker website. Definitely sounds like an easy meal to fix on a busy day.

Italian Pork Chops

Ingredients:

1/2 cup Original Bisquick mix

1/3 cup Italian dressing

1/2 cup Progresso garlic herb bread crumbs

4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)

2 tablespoons vegetable oil

Directions:

Place Bisquick mix, dressing, and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs. Heat oil in 12 inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in the center. Serve immediately.

Texas Tortilla Soup

Leigh Ehrhardt sent me this wonderful recipe. This is her favorite tortilla soup recipe and I will definitely be trying it out soon.

Texas Tortilla Soup

Ingredients:

1/3 cup chopped onion, lightly sauteed

2 cups cooked rice

1 can RoTel tomatoes (mild is recommended)

1 cup diced chicken breast cooked (7 oz pouch cooked chicken works well)

1 four ounce can chopped green chilies

1/3 to 1/2 cup chopped fresh cilantro

4 cans (about 14 oz each) chicken broth (Swanson's fat free is a good choice)

juice of 1/2 lime

Directions:

Simmer all ingredients for about 20 minutes. To serve, place a thin layer of shredded monterey jack and cheddar cheese in the bottom of individual soup bowls. Add as desired: chopped avocado, tomatoes, and tortilla chips. Fill bowls with hot soup and float a slice of lime on top. Don't omit either the cilantro or the line because they are what makes this so good!

'Tis the Season...

...for comfort food!

Let me tell you, this recipe is something to be thankful for.

So easy.
So good.

Y'all, I've never been a huge dressing fan. Not until I started dating good ole' Kyle Silvio. His grandmother makes a killer dressing. I'll have you know, though, simple as this recipe is...Kyle's remark after taking a bite of it: "This is better than Maw Maw's dressing." *shudder* Y'all better never repeat that.

You only share recipes with those you can trust with your secrets, right?

Another secret: As with anything I make that requires chicken...I use a rotisserie chicken from the store. Makes it taste gourmet. There you have it...two secrets, and a yummy recipe for a comfort food that tastes a lot like the best dressing you've ever had. Or I've ever had.

Mmmm...

Grandma’s Chicken Cornbread Casserole

4 cups crumbled cornbread (Onions,celery to taste)-(2 boxes Jiffy)

1 ½ cups chopped chicken or turkey

1 ½ cup chicken broth( real, homemade)

1 can cream of chicken soup (sorry ladies, I did NOT use low fat.)

1 cup grated cheese of choice

Directions: Mix all ingredients and pour into sprayed 9x13 baking dish and set aside for 20 minutes. Bake at 350* for 30-45 minutes. Serve with green salad and you have a complete meal.

*From my aunt Cindy.

MUCH LOVE,

Lindsay

Healthy Snack

I am always looking for a snack that is both quick and healthy! My recent favorite snack is SUPER quick and packed with good-for-you stuff! Here are the ingredients:

low fat yogurt--1/2 cup (Lately, I've been buying the Stonyfield Farms Organic Low Fat yogurt, French Vanilla flavor, but you can use any low fat or fat free yogurt you like. If you plan on eating this everyday, buy the tub of yogurt and it's a bit cheaper.)
Fresh or frozen berries--1/2 cup (I always keep a stash of frozen berries in my freezer. They are a great snack to grab any time.
Wheat germ--1-2 T (This is sold in the grocery store in a jar near the oatmeal. You can add it to anything, but I love it in yogurt. It gives it a nice texture and is a great source of vitamin E and folic acid which all of us women could use more of!)

Anyway, just combine all the ingredients in a little bowl, stir, and enjoy.
This snack always gives me a nice boost of energy.
I know this wasn't really a recipe, but I love to pass along snack ideas as much as yummy dinners! :)

S

Chicken Corn Chowder

Here is another great recipe from Leigh Ehrhardt! Apparently Katie is not a big fan of soup but does enjoy this one. In a similar way I am not usually a fan of corn chowder but I'll definitely try this one.

Chicken Corn Chowder

Ingredients:

3 cans cream of chicken soup

14 oz can chicken broth

16 oz frozen whole kernel corn

2 cups chopped cooked chicken

1 can Rotel tomatoes

8 1/2 oz can cream corn

8 oz Velveeta (reduced fat recommended)

1 clove garlic, minced

1/4 teaspoon pepper

Directions:

Heat cream of chicken soup and chicken broth together then add the rest of the ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Serve with tortilla chips.

Fritos With Jalapenos

Katie's Fritos with jalapenos are always a highly anticipated addition to any gathering. Though it isn't too hard to figure out how to make them, they definitely deserve to be included on the recipe blog. I'm not sure if they have an official name so I'll go with the name I've given them unless I am otherwise informed.

Fritos With Jalapenos

Ingredients:

1 bag of Fritos Scoops

1 or 2 jars of sweet and spicy jalapenos (candied jalapenos work also)

1 or two large containers of cream cheese

Directions:

Spread cream cheese on individual Fritos and top each with a jalapeno.

Stuffed Mushrooms

Margaret made stuffed mushrooms for the Halloween party and everyone loved them! I asked Margaret for the recipe and she was happy to share. She does apologize for being the little bit of this and little bit of that kind of cook. All I know is they are really easy to make and taste great!

Stuffed Mushrooms

Ingredients:

About 1 pound mushrooms (28 large mushrooms)

2 eight ounce packages of cream cheese

About 1/2 cup bacon bits

1 or 2 tablespoons garlic powder

Directions:

Mix the cream cheese, bacon bits, and garlic powder together. Wash and de-stem mushrooms then stuff. Broil them at 400 degrees Fahrenheit for 15 minutes or so and then turn down a bit and broil for another 5 - 10 minutes. Times may vary.

Hot Artichoke-Spinach Dip

I tried this recipe for the first time yesterday and it came out pretty good. I knew the Starting Point Halloween party was coming up and I wanted to find something new to try. I flipped through an issue or two of Food Network Magazine and selected this because it sounded amazing. I'm usually not brave enough to take something I haven't tried to a party but I was already bringing another item and knew I could scratch the dip if it was a disaster. I struggled with it a little because I was rushing and burned my hands a few times in the process. This is suppose to be a healthy alternative to a more traditional recipe.

Are there any other recipes out there we enjoyed at the party that could be shared? Oreo balls, stuffed mushrooms, chili...

Hot Artichoke-Spinach Dip

Ingredients:

Kosher salt

1 10-ounce bag baby spinach

1 cup packed fresh basil

3/4 cup canned cannellini beans, drained and rinsed

6 ounces Neufchatel cream cheese

1 clove garlic, smashed

1/2 cup low-sodium chicken broth

1 14-ounce can artichoke hearts, drained, squeezed dry and finely chopped

1/4 cup grated parmesan cheese

3/4 cup shredded low-fat mozzarella cheese

Pinch of cayenne pepper

2 or 3 dashes Worcestershire sauce

Freshly ground black pepper

Cooking spray

Baked chips, for serving

Directions:

Preheat the oven to 450. Bring a pot of salted water to a boil and prepare a bowl of ice water. Stir the spinach and basil into the boiling water and cook until bright green, about 30 seconds. Remove with a slotted spoon and immediately plunge in the ice water. Drain and squeeze dry, then roughly chop. Puree the beans, cream cheese, garlic and chicken broth in a food processor until smooth, scraping the sides as needed. Transfer to a medium bowl and fold in the spinach and basil, artichokes, parmesan and 1/2 cup mozzarella. Add the cayenne, Worcestershire sauce, 1/2 teaspoon salt, and black pepper to taste. Mist a deep 1-quart casserole dish with cooking spray. Spread the dip mixture in the dish and top with the remaining 1/4 cup mozzarella. Bake until golden and bubbly, 20 to 25 minutes. Serve warm with baked chips.

Per serving (1/4 cup):

Calories 100; Fat 5 g (Saturated 3 g); Cholesterol 19 mg; Sodium 338 mg; Carbohydrate 7 g; Fiber 2 g; Protein 6 g

Taco Soup

Hello y'all!

I was going to share this recipe with Suzi, so I thought why not just write it on the SP Recipe Blog?! I'm sure many of you have your own version of Taco Soup. This is just the way I do it. I've had many that are yummy! Feel free to leave a comment and share your own variation. I always like to try new things! :)

This is one of those recipes that does not involve "cooking." If you can open up a can (and brown some meat), you're golden.

Ingredients:
1 lb. ground round
1 pkg. Ranch style dressing (dry mix)
1 pkg. Taco seasoning
2 cans chili beans
2 cans diced tomatoes
1 can whole corn

Directions:
Brown meat. (I brown mine with onions.) Drain WELL.
Add all ingredients. Bring mixture to a boil.
Simmer 30 minutes.

You could also make it in the crock pot. Sometimes the flavor seeps in better. It's great the day you make it, but it's even better the next day. It also freezes very well, so make extra to have for those [rare] chilly Houston days! :)

Serve with chips, grated cheese, sour cream, etc.

Enjoy!

Pumpkin Baked Ziti

We are finally enjoying cooler temperatures! Here is a Paula Deen recipe to celebrate fall that is a little out of the ordinary.

Pumpkin Baked Ziti

Ingredients:

Butter

1 pound sweet Italian sausage (turkey sausage for healthy version)

3/4 cup chopped onion

1 tablespoon minced garlic

1 teaspoon red pepper flakes

2 tablespoons oil

1 fifteen ounce can pumpkin puree

1 cup chicken stock

2 teaspoons chopped fresh sage leaves

2 teaspoons salt

1/3 cup heavy cream (omit for healthy version)

1 pound cooked ziti pasta (whole wheat ziti for healthy version)

2 tablespoons chopped fresh parsley leaves

1 cup freshly grated parmesan (1/4 cup for healthy version)

Directions:

Preheat oven to 375 degrees Fahrenheit. Butter 8 eight ounce ramekins. Cook sausage in a large skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels, and set aside. Discard any fat from the skillet in excess of 2 tablespoons. Add onion, garlic, crushed red pepper flakes, and oil to the skillet and cook stirring occasionally until soft for about 3 minutes. Stir in pumpkin puree, chicken stock, and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly. Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with parmesan cheese and bake for 35 minutes until the topping is golden brown.

Taco Soup

The recent cooler weather has definitely put me in the mood for soup! Mike and I love soup and are always looking for new recipes. Any other soup lovers out there who have some great recipes to share?

Taco Soup

Ingredients:

2 pounds ground beef

1 onion (chopped)

1 can whole kernel corn (drained)

1 can ranch style beans

1 can pinto beans (drained)

3 cans tomatoes

1 can Ro-Tel tomatoes

1 package Hidden Valley dressing mix (dry)

1 package taco seasoning mix

Directions:

Brown meat and onion. Add other ingredients. May need to add water. Simmer until heated through. Serve with Fritos or Tostitos and cheese.

Chicken and Rice

This is another favorite dish from our family. I'm sure there are many different ways to make it and I would love to hear about other versions of this classic!

Chicken and Rice

Ingredients:

1 lb chicken tenders or breasts

2 cups chicken broth (from cooking the chicken)

3/4 uncooked rice

1 package dry onion soup mix

1 can cream of chicken soup

1 cup milk

Directions:

Cover chicken with water and cook on stove top approximately one hour saving liquid to be used later. Evenly spread uncooked rive over the bottom of a large casserole dish. Sprinkle soup mix over rice. Cut cooked chicken into smaller pieces and place on top of rice. Mix chicken broth, cream of chicken soup, and milk. Pour mixture over the chicken and rice. Bake at 350 degrees Fahrenheit for approximately an hour stirring occasionally after the first 30 minutes until the liquid has been absorbed by rice.

Chicken Enchilada Casserole

Here is one of our favorite casserole recipes. Make sure you get the correct strength of enchilada sauce so you don't shock your taste buds. Hot isn't too bad but we usually prefer medium.

Chicken Enchilada Casserole

Ingredients:

1 lb chicken breast or tenders

1 medium onion

1 ten ounce can enchilada sauce

1 can cream of chicken soup

1 can cream of mushroom soup

1 bag regular Fritos

10 - 12 ounces grated cheddar cheese

2 cups chicken broth saved from cooking chicken

Directions:

Boil chicken 45 minutes to 1 hour and save broth. Boil chopped onion in 1 cup broth until soft and clear. Cut chicken into pieces and add to onion and broth. Add enchilada sauce, cream of chicken soup, and cream of mushroom soup. Mix well. Cover the bottom of a 9X13 casserole dish with Fritos. Cover with meat mixture then top with cheddar cheese and more Fritos. Sprinkle 1 cup of broth over the top. Bake at 350 degrees Fahrenheit for 30 minutes.

Flu-Fighter Cookies

I saw this recipe in Food Network magazine this month and immediately thought of Rebecca. I haven't tried making them yet but I would be interested to taste one. Apparently the ginger, cranberries, oats, walnuts, and yogurt all contribute to this "immunity-boosting cookie". I don't think it qualifies as a simple recipe but it might be worth it if it keeps you healthy.

Flu-Fighter Cookies

Ingredients:

2 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Pinch of ground cloves

1/4 teaspoon salt

1 stick unsalted butter, at room temperature

1 cup packed dark brown sugar

2 large eggs

1/4 cup molasses

1/4 cup low-fat plain Greek yogurt

1 tablespoon freshly grated ginger

2 teaspoons finely grated lemon zest (about 1 lemon)

1/2 cup old-fashioned oats

1 1/4 cups golden raisins

1 1/4 cups dried cranberries

1 1/4 cups roughly chopped walnuts, toasted

Directions:

Line 2 large baking sheets with parchment paper. Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium speed until light and fluffy, 3 minutes. Beat in the eggs one at a time, fully incorporating each before adding the next. Add the molasses, yogurt, ginger and lemon zest and beat until smooth, scraping the sides of the bowl as needed. Reduce the mixer speed to low and beat in the flour mixture to make a sticky batter (do not over mix). Fold in the oats and half of the raisins, cranberries and walnuts. Mix the remaining dried fruit and nuts in a small bowl and set aside. Drop heaping tablespoonfuls of batter onto the prepared baking sheets. Top each with some of the reserved dried-fruit-and-nut mixture and chill for 30 minutes. Meanwhile, preheat the oven to 375 degrees. Bake the cookies until dark golden but still soft, 10 to 12 minutes; cool on a rack. Store in an airtight container for up to 1 week.

http://www.foodnetwork.com/recipes/food-network-kitchens/flu-fighter-cookies-recipe/index.html

Individual Pumpkin Cheesecakes

I know Jodi loves fall and I think this dessert is a great way to celebrate the season! My mom has made these before and they are scrumptious.

Ingredients:

18 paper baking cups

18 gingersnap cookies

12 ounces cream cheese, softened

3/4 cup sugar

1 tablespoon Argo corn starch

1 teaspoon Spice Islands Pumpkin Pie Spice

2 eggs

1 cup canned pumpkin

1/3 cup Karo Lite Syrup

Directions:

Place paper baking cups in muffin pans. Place 1 gingersnap in each cup. Beat cream cheese, sugar, corn starch, and pumpkin pie spice with an electric mixer until well mixed. Add eggs and blend well. Add pumpkin and syrup. Beat 1 minute. Pour filling into cups, dividing evenly. Bake in preheated 325 degree Fahrenheit oven for 30 to 35 minutes, until just set. Chill for 1 hour. Garnish as desired.

Southwest Dip

I had this at a friend's house and could not stop eating it! Lucky for me it is actually fairly healthy.

Southwest Dip

Ingredients:

2 cans black beans, rinsed and drained

1 can while kernel corn, drained

1 or 2 tomatoes, seeded and chopped

1 or 2 avocados, peeled and chopped

1/3 cup purple onion, chopped (more or less, as you like)

1/4 cup cilantro, chopped (more or less, as you like)

4 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 teaspoon salt

1/2 teaspoon pepper

Directions:

Mix all ingredients together a few hours before serving. Serve with tortilla chips.

Sausage Crescent Rolls

Here is another great recipe from Jodi! I have had these and they are great!

Sausage Crescent Rolls

Ingredients:

1 pound fresh ground spicy pork sausage

1 eight ounce package cream cheese

2 eight ounce packages refrigerated crescent rolls

Directions:

Preheat oven to 350 degrees fahrenheit (175 degrees celsius). In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

Peanut Butter Pie

This recipe comes from Leigh Ehrhardt and it is one of Sean's favorites. This makes two pies so you can freeze one for another time!

Peanut Butter Pie

Ingredients:

8 oz softened cream cheese (Do not use reduced or fat free because the pie will not set up!)

1 cup crunchy peanut butter

16 oz thawed Cool Whip (Do not thaw in microwave because it gets runny!)

1 1/2 cups powdered sugar

2 nine inch graham cracker crusts

Directions:

Combine cream cheese and peanut butter in large mixing bowl. Beat at medium speed of electric mixer until light and fluffy. Gradually add Cool Whip and powdered sugar and continue beating until smooth. Spoon into crusts and freeze at least 8 hours or overnight. You can top with chopped peanuts or a shaved Hershey bar if you like.

Chicken Pot Pie

This fast and easy Chicken Pot Pie recipe comes from Jodi. It only bakes for thirty-five minutes. I have had it more than once and it is quite tasty!

Chicken Pot Pie

Ingredients:

1 can cream of chicken

1/2 package frozen mixed veggies

1 large can Tyson white chicken

1/2 cup chicken broth combined with 1 tablespoon flour (mix together before pouring in)

1 pie shell

1 roll out pie for top crust

Directions:

Mix cream of chicken, veggies, chicken, and broth/flour mixture. Pour into pie shell. Top with pie crust. Bake at 400 degrees for 35 minutes.

Welcome!!!

Welcome to the Starting Point Recipe Blog! This is a great place to share recipes, cooking tips, and money saving ideas. We could even spice it up with some product recommendations and restaurant reviews. We want this to be something everyone can contribute to!

We are looking for people who are interested in being regular contributors to this blog! Please leave a comment or e-mail Suzi if you are interested. If you don't want to be an official author of the blog, please feel free to send in recipes, articles, and other information you would like to share. Don't be shy!