Easy Mini Corn Muffins

2 packages Jiffy Corn Muffin Mix
1 can cream style corn
2 eggs
1 tbsp. sugar

Follow the package directions and add in the cream style corn and sugar.
Spoon into paper lined mini muffin pans
Bake for 12 minutes at 350* or until slightly lightly brown on top.
Serve warm. Makes about 44 mini muffins.

Turkey Chili

1 1/4 lb. lean ground turkey
2 cups tomato sauce (canned is fine)
1 large can diced tomatoes (I used Italian seasoned)
2 cans red kidney beans, rinsed and drained
1/4 cup each: diced green and red peppers
1 small dice onion
1 tbsp. oil
1/2 cup chili seasoning
salt and pepper
shredded cheese

1. Saute the onion and peppers in the oil til tender.
2. Add the ground turkey and cook.
3. Stir in the seasonings, sauce, beans, and tomatoes and simmer for at least an hour.
4. Serve with shredded cheese on top and some delicious little corn muffins.

Spinach Lasagna

homemade tomato sauce (or jar of your favorite brand)
1 box of lasagna noodles
2 cups cooked, chopped spinach
2 eggs
2 cups ricotta cheese
1/2 cup parmesan cheese
2 cups shredded mozzarella cheese

1. Boil the lasagna noodles according to the package directions.
2. Mix the ricotta cheese, eggs, spinach, and parmesan cheese in a large bowl.
3. Place a layer of sauce in the bottom of a 13X9 glass baking dish.
4. Place noodles on top (3 laying the long way and then 4-5 on top of those laying the short way). Place a couple ladles of sauce on the noodles. Spread half the ricotta mix over the sauce. Sprinkle 1 cup of the mozzarella cheese over this.
5. Repeat the layering of the noodes, sauce, and cheeses. Top this with the final layer of noodles, ending up with 3 nice long beautiful noodles on the top. Cover with a layer of sauce.
6. Bake in a 325* oven (if using a glass dish) and bake for 45-60 minutes or until bubbly.

Homemade Tomato Sauce (Fat Free)

10-12 large tomatoes
fresh herbs-garlic, basil, parsely, oregano
onion
green pepper
sea salt and freshly ground pepper

1. Blanche the tomatoes in boiling water: wash and remove the stems, drop in boiling water for 1 minute or so, remove and place in cold water. Remove the skins.
2. Chop the tomatoes and drain in a colander which is over a large bowl to catch the tomato juice.
3. Place the tomatoes in a large pot. Add chopped garlic, onions, peppers,and fresh herbs of your choice. Toss in a little salt and pepper to taste.
4. Bring to a boil, lower to a simmer, cover and let cook. The longer the time of cooking the more flavorful the sauce will be. Using a cover keeps in the flavor of the tomatoes but will result in a more watery sauce.
5. Remove the cover to thicken the sauce or add a can of tomato paste. If the sauce gets too thick add some of the remaining tomato juice.

No Guilt Blueberry Muffins

1 3/4 cups flour
1/2 cup hi-maize resistant starch
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 stick butter
3/4 cup sugar
2 eggs
1 tsp. vanilla extract
1 tsp. lemon extract
1/2 cup vanilla or lemon yogurt
1 1/2 cups blueberries

Directions

1) Preheat the oven to 375°F and get muffin tins ready. This makes 12 muffins.

2) Mix the flour, resistant starch, baking powder, baking soda, and salt, then set aside.

3) Beat the butter and sugar until light and  fluffy.

4) Add in eggs and mix thoroughly.

5) Mix in the extracts and yogurt.

6) Stir in the dry ingredients.

7) Fold in the berries,  fill the muffin tins 3/4  full,  and then bake for about 20 minutes or until they pass the toothpick test.

Meatloaf

1 pound 85% lean chopped beef
1/2 cup Italian bread crumbs
1 egg
1/4 cup milk
salt and pepper to taste
parsley flakes
1/4 cup chopped onion
1 clove minced garlic
3 tbsp. of tomato sauce
1 tbsp. Montreal steak seasoning

1. Mix all ingredients. Shape into a ball and place in a glass casserole dish.
2.Bake,uncovered,  in a 350* oven for about 1 1/4 hours.

Raspberry White Chocolate Shortbread Cookies

Cookies:
2 cups flour
1/4 tsp. salt
2 sticks softened butter
1/2 cup powdered sugar
1 tsp. vanilla extract
extra confectioners’ sugar for dusting

Filling:
1/2 cup raspberry jam
1/3 cup shaved white chocolate

1. Mix the flour and salt.
2. In a separate bowl, beat butter til smooth. Add in the sugar and beat til smooth.
3. Mix in vanilla.
4. Stir in the flour mixture and chill for one hour.
5. Preheat oven to 350*.
6. Roll out the dough to 1/4 inch thick on a floured surface. Cut out.
7. Using a tiny cookie cutter, remove the middle of half of the cookies as this will be a little window for the jam to show.
8. Place on a parchment paper lined cookie sheet, chill entire sheet for about 15 minutes, then bake for about 10 minutes or until lightly browned.
9. Remove and cool.
10. Spread the jam on one cookie, sprinkle with the white chocolate shavings, and cover with the window cookie.
11. Dust with confectioner’s sugar.

Cherry Chocolate Kiss Cookies

1 c. confectioners’ sugar
1 c. softened butter
2 tsp. maraschino cherry liquid
1/2 tsp. almond extract
3-4 drops red food coloring
1/2 c. maraschino cherries, drained and chopped
48 milk chocolate kisses (use dark to make it more heart healthy)
1/2 tsp. salt
2 1/2 cups unbleached flour

Icing: Mix 1 cup powdered sugar, 2-3 tsps. water, and 1 1/2 tsp. almond extract.

1. Unwrap kisses (duh) and preheat oven to 350*.
2. Combine sugar, butter, cherry liquid, almond extract, and food coloring, blending well.
3. Add flour and salt and mix well.
4. Fold in cherries.
5. Shape dough into 1 inch balls around kiss and place on ungreased cookie sheet.
6. Bake for 8-10 minutes, remove, cool, and drizzle with icing.
7. Makes 4 dozen cookies.

Here’s an option: , When finished cooking, remove, and immediately press kiss into each cookie instead of baking it on the inside.

An update!!: When it was time to have this meal as leftovers, I added about 1/2 cup diced fresh tomatoes to the casserole.  After heating it, covered in the microwave for about 2 minutes, I topped it off with 1/2 cup shredded cheddar cheese and zapped it for another 30 seconds on High in the microwave and as all microwaves vary in intensity, use your own judgement. (You might want to add a little bit of water to the dish if it is dried out).

Tuna Wiggle

1 bag of broad egg noodles (this is what makes the wiggle)
1 can Campbell’s cheddar cheese soup
1 can cream of mushroom soup (Cream of anything works really. Broccoli and cheddar soup is very good too.)
1 large can of tuna in water (chunk light or solid white)
1 cup of frozen peas or broccoli if desired
1/2 cup water
salt and pepper
For the topping some people like crumbled potato chips but I like French’s fried onion bits.

1. Boil the noodles. Drain tuna.
2. Rinse peas (if you are using frozen) so they are not all clumped together.
3. Put cooked noodles, drained tuna, soups, water,  and rinsed peas into 2 quart casserole dish. Mix and add salt and pepper to taste. Cover with Italian bread crumbs.
4. Bake in 350* oven for 1/2 hour or until the bread crumbs brown and the casserole is bubbly.

Cheesy Spinach Squares

2 tbsps. melted butter
1 cup milk
3 eggs
1 cup flour
1 tsp. bak. Powder
3/4 tsp salt
1/2 tsp. oregano
1/2 tsp. pepper
1/2 tsp. basil
1/4 tsp. thyme
2 pkgs. frozen and thawed chopped spinach: squeeze all the water out
2 cups cheddar cheese (shredded)
2 cups Monterey Jack cheese (shredded)
1 cup finely chopped onion

1. Butter the sides and bottom of a 13×9 baking dish. Preheat the oven to 350*.
2. Combine the remaining butter, milk, eggs, flour, baking powder, salt and spices, mixing well.
3. Stir in the spinach, cheeses, and onion.
4. Spread in pan and bake, uncovered for 30-35 minutes or until it passes the toothpick test.
5. Makes 2-3 dozen mini squares.

Spiced Cranberry Relish

1 bag cranberries
1 lemon
1/2 cup diced apricots
1/2 cup orange juice
1/2 cup water
1/2 cup sugar
1 tsp. anise seeds
1/4 tsp. allspice
5 whole cloves

1. Put the cranberries in water to rinse and discard any unsavory ones.
2. Strip the lemon and squeeze out the lemon juice in a pan.
3. Drain the cranberries and add the lemon rind strips to it and set aside.
4. Back to the pan with the juice: Add in the apricots, orange juice, water, anise seeds, allspice, and cloves.
5. Bring to a boil, stirring constantly. Add in the cranberries and continue stirring. The cranberries will pop. Continue cooking for about 5-8 minutes, until the mix thickens. Remove from heat and cool.
6. I removed the lemon rinds and cloves before serving.
7. Store in the refrigerator.