CREAMY GARLIC MUSHROOM AND BACON

Sent By: Tweetybird190421
Total Time: 55 minutes
Prep Time: 30 minutes
Cook time: 20 minutes
Oven Temperature: Broiler
Broil Time: 3-5 minutes

INGREDIENTS:
8 ounces bacon, cut in strips
2 tablespoons butter or margarine
26 ounces brown mushrooms, washed and dried
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
5 cloves garlic, finely chopped
1 1/2 cups heavy cream or evaporated milk
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme, chopped
Salt and pepper, to taste
1/2 cup mozzarella cheese, shredded or grated
1/4 cup Parmesan cheese, shredded or grated

INSTRUCTIONS:
1. Fry the bacon in a large oven-safe skillet over medium heat until crispy.
2. Use a slotted spoon to transfer the bacon to a paper towel lined plate. Set aside.
3. In the same pan, melt the butter.
4. Add the mushrooms, drizzle with the oil and mix through, scraping up any browned bits from the bottom of the pan.
5. Fry for 2-3 minutes to lightly brown the mushrooms and release their juices.
6. Pour in the wine or broth and let reduce for 2 minutes, while occasionally stirring.
7, Preheat the broiler.
8. Add the garlic and stir thoroughly for a minute, until fragrant.
9. Add the cream and herbs. Reduce heat to low.
10. Gently simmer until tender, about 4-5 minutes and sauce is slightly thickened.
11. Season with salt and pepper.
12. Add the bacon and stir to combine all of the flavors together.
13. Top the mushrooms with the cheeses.
14. Broil until cheese is melted and bubbly and mushrooms are done to your liking, about 3-5 minutes.
15. Serve warm.

BREADS

APPLE ZUCCHINI BREAD

Sent By: RJsOldie
Total Time: 1 hour, 15 minutes
Prep Time: 30 minutes
Oven Temperature: 350 Degrees F.
Bake Time: 45 minutes

INGREDIENTS:
1. 3 large eggs
2. 2 cups granulated sugar
3. 1/2 cup vegetable oil
4. 1/2 cup apple sauce
5. cups fresh or 2 cups frozen squash
6. 2 apples, cored, peeled, and chopped
7. 2 teaspoons vanilla extract
8. 3 cups + 3 tablespoons bread flour (you can use all-purpose)
9. 1 1/2 teaspoons ground cinnamon
10. 1/2 teaspoon baking powder
11. 1 teaspoon salt
12. 1 teaspoon baking soda
13. 1 cup nuts (optional)

INSTRUCTIONS:
1. Preheat oven to 350 Degrees F. and grease 3 bread loaf pans.
2. Mix all ingredients together until bleneded. 3. Pour batter into the bread pans. Split it equally between them.
4. Bake for 45 minutes to an hour.
5. When a toothpick is poked in the center of each loaf comes out clean it is done).

SALADS

CUCUMBER TOMATO SALAD

Sent By: DJ
Total Time: 10 minutes
Serves: 8

Cucumber tomato salad is a light and refreshing side dish for any meal.

INGREDIENTS:
1 1/2 pounds (about 2 cups) tomatoes, diced
1 large (about 2 cups) English Cucumber, peeled, halved, and thinly sliced
1 Small (about 1/3 cup) Red Onion, sliced thin
5 large Basil Leaves, thinly sliced
3 tablespoons light flavored Olive Oil
1 1/2 tablespoons Balsamic Vinegar
1 teaspoon sugar
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper, freshly ground

INSTRUCTIONS:
1. Combine the tomatoes, cucumbers, onions (if desired), and basil in a bowl.
2. Drizzle with olive oil and vinegar.
3. Sprinkle with sugar, salt and pepper.
4. Stir well to coat.
5. Serve immediately or cover and refrigerate until ready to serve.
6. Enjoy!

MASON JAR SALADS

Sent By: RJsOldie
Total Time: 30 minutes
Preparation Time: 30 minutes
Servings: 7

7 Clean jars with lids (around 24 ounces)
Cuisine: Anything you like

SALADS MADE IN MASON JARS WILL STAY FRESH FOR UP TO A WEEK!

Layer 1:
Important! First add the dressing into the jar. You can take any type of dressing.
If you add the dressing later, ingredients that you'd much rather stay dry might get soggy.

Layer 2:
Now enter crisp ingredients such as tomatoes, cucumbers, red onion, asparagus, celery, peppers, carrots into the jar.

Layer 3:
This level is for ingredients that should not necessarily swim in dressing, but it's also not a drama if they do get wet.
Some ideas would be mushrooms, zucchini, beans, lentils, peas, corn, broccoli and so on.

Layer 4:
More delicate ingredients such as hard boiled eggs and cheese (feta, gouda, cheddar etc.) can be added now.

Layer 5:
Now it's time to add something more substanial!
From rice over pasta to more exotic ingredients like quinoa or couscous, use anything you like to "seal" the jar.

Layer 6:
Finally we've arrived at the last level with ingredients that are les palatable when wet.
These include nuts and greens such as lettuce, spinach or arugula.

Store:
Now just close the jar and place it in the refrigerator.
Each morning, pick one and off you go to work.
The variations for salads in a jar are as endless as the universe.
Also, heretics are welcome: no need to follow these 6 levels religiously! Think of it rather as an entry-level guide.

HEALTHIER SALAD DRESSING OPTIONS:

REFRESHING SWEET AND SOUR DRESSING (ENOUGH FOR 2 JARS):
1/2 lemon
1 tablespoon honey
5 tablespoons olive oil
Pinch of pepper
Pinch of salt
Couple of chili flakes (or dried cayenne pepper will do the trick nicely)

HONEY MUSTARD DRESSING (ENOUGH FOR 2 JARS):
4 tablespoons olive oil
3 tablespoons vinegar
2 tablespoons mustard
2 teaspoons maple syrup (or honey for non-vegans)
Salt and pepper to taste

ASIAN STYLE PEANUT BUTTER DRESSING (ENOUGH FOR 2 JARS):
1 tablespoon peanut butter
1 tablespoon soy sauce
1 teaspoon honey or maple syrup to make it vegan
1 tablespoon vinegar or lemon
2-3 tablespoons water
a pinch or two of chopped or grated ginger (dried is fine)

MAIN COURSES

BACON WRAPPED CREAM CHEESE STUFFED CHICKEN BREASTS

Sent By: Tweetybird190421
Total Time: 40 minutes
Prep time: 10 minutes
Oven temp: 375F.
Bake time: 30 minutes
Serves 2

INGREDIENTS:
2 boneless, skinless chicken breasts
4 tablespoons cream cheese
1/4 cup pepper-jack cheese shredded
2 tablespoons green onion, chopped
2-4 pieces of bacon

KITCHEN TIP: One piece of bacon wrapped around each breast is enough,
but 2 pieces of bacon for each breast fully wraps the chicken and is outstanding.

INSTRUCTIONS:
1. Cut each chicken breast in half lengthwise.
2. Pound breasst so it is about 1/4 inch thick.
3. Mix together softened cream cheese, green ions and cheese.
4. Put 1/4 of this mixture into the middle of each piece of chicken.
5. Starting at the long side, roll chicken breast up, keeping the cheese mixture to the middle.
6. Wrap 1 to 2 slices of bacon around the chicken, secure with tooothpick, if needed.
7. Place on baking sheet and bake for 30 minutes.
8. Broil topside for about 5 minutes to fully brown and crisp the bacon.
9. Turn chicken over and broil for another 3 minutes or so to crisp up the bottom side.

CREAMED CHIPPED BEEF ON TOAST

Sent By: Tweetybird190421
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Serves: 4

INGREDIENTS:
4 tablespoons butter or margarine
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon ground black pepper
8 ounces dried chipped beef, thinly sliced

INSTRUCTIONS:
1. Melt the butter in a medium saucepan over low heat.
2. Add flour and whisk until smooth.
3. Add the milk a little at a time, whisking well after each addition.
4. Bring to a boil over medium-high heat and cook, stirring until thickened.
5. Stir in the beef and cook until it's warmed through.
6. Serve over toast of your choice.

CROCKPOT CREAMY CHICKEN ENCHILADAS

Sent By: RJsOldie
Total time: 8 hours and 15 minutes
Prep time: 15 minutes
Serves: 8-10

INGREDIENTS:
1. 4 large boneless skinless chicken breasts (1 1/2 - 2 pounds)
2. 1 block (8 ounces) cream cheese, softened
3. 2 cans (10.5 ounce) condensed cream of chicken soup
4. 1/2 cup milk
5. 1/4 cup lime juice
6. 2 teaspoons minced garlic
7. 1/2 teaspoon onion powder
8. 1/2 teaspoon ground cumin
9. 1/4 - 1/2 teaspoon cayenne pepper (optional)
10. 1/2 teaspoon black pepper
11. 3 cups shredded Monterey Jack cheese with Jalapeno, divided
12. 1 can (4 ouces) chopped green chilies
13. 10 small flour tortillas, cut into slices
14. Fresh chives, for garnish (optional

INSTRUCTIONS:
1. Spray a 5 or 6 quart crockpot insert with non-stick cooking spray.
2. Place the raw chicken breasts in the croickpot.
3. In a large bowl, beat the cream cheese on high until smooth.
4. Stir in the rest of the ingredients except the cheese and chilies.
5. Beat on high speed until well mixed. It's ok if there are a few chunks of cream cheese.
6. These will melt during baking.
7. Add half of the cheese and the chilies into the soup mixture, mix well.
8. Pour the soup mixture over the chicken in the crockpot.
9. Put the lid on and cook on high for 3-4 hours (or on low for 6-8 hours), or until the chicken is cooked through.
10. The internal temperature of the chicken should be 165F.
11. When chicken is cooked, remove from crockpot.
12. Shred the chicken with 2 forks.
13. Stir the shredded chicken back into the crockpot.
14. Add the sliced tortillas to the crockpot and stir well to blend.
15. Add the remaining cheese to the crockpot.
16. Cover and cook for an additional 30 minutes on high or until the cheese melts.
17. If desired, serve with fresh chopped chives.
18. Serve hot.

IDAHO TACOS

Sent By: RJsOlidie
Total Time: 20 minutes
Prep Time: 10 minutes
Serves 4

INGREDIENTS:
1. 1 pound ground beef
2. 1 envelope taco seasoning
3. 4 hot, baked potatoes
4. 4 tablespoon butter/margarine, softened
5. 1/2 cup shredded cheddar cheese
6. 1 cup chopped green onions
7. Salsa, guacamole, sour cream (optional)

INSTRUCTIONS
1. In a large skillet, cook and crumble beef over medium heat until no longer pink, drain if necessary
2. Add taco seasoning and prepare according to the package directions.
3. With a sharp knife, cut an x on the top of each potate. 4. Fluff the potato pulp with a fork.
5. Add 1 tablespoon of butter to each potato, (optional)
6. Top each potato with 1/4th of the taco meat.
7. Top with cheese and green onions.
8. Serve with salsa, sour cream or guacamole (optional)

HOMEMADE MACARONI AND CHEESE

Sent By: tweetybird190421
Total Time: 15 minutes
Prep Time: 5 minutes
Cook Time: 10 minutes
Serves 4-6

INGREDIENTS
1. 1/4 brick of Velveeta
2. 1/8 cup milk
3. 1/8 cup butter/margarine
4. 2 cups macaroni noodles

INSTRUCTIONS:
1. Cook noodles according to package directions in a medium to large pot. Drain.
2. Meanwhile, slice the Velveeta in slices.
3. Melt the Velveeta, milk and butter in the pan used for the noodles.
4. Stir in the noodles.
5. Add salt and pepper, if desired.
6. Enjoy!

DESSERTS

NO BAKE PEANUT BUTTER BALLS