Caesar Green Beans

Ingredients:
1/2 - 1 lb fresh green beans or 16 oz. bag frozen green beans
2 tablespoons vegetable or olive oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, crushed
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon melted butter
paprika (optional)

Directions:
1) Prepare and cook green beans until tender (10-15 mins). If using frozen, follow cooking directions on bag.
2) Toss green beans with all ingredients except bread crumbs, cheese and butter.
3) Put in 1 1/2 qt ungreased casserole dish.
4) Mix bread crumbs, butter and cheese.
5) Sprinkle over green bean mixture.
6) Sprinkle with paprika. (optional)
7) Bake uncovered at 350 degrees for 15-20 minutes or until heated through.

Broccoli & Cauliflower Medley

Often when when I make this, I use less than the full head of cauliflower and more broccoli. For faster preparation, I also buy the bagged, pre-cut, fresh broccoli.

1 head cauliflower
1 bunch broccoli
2 small onions, sliced & separated into rings (I prefer red onions)
1/2 c. mayonnaise
1/3 c. vegetable oil
1/3 c. vinegar
3/4 c. sugar (or Splenda)
1/2 t. salt
1/4 t. pepper
2 slices bacon, cooked and crumbled

Wash & clean cauliflower & brocolli thoroughly. Cut into bit sized pieces. Combine with onion in a large bowl.

Combine remaining ingredients, except bacon; add to vegetables, tossing gently.

Chill several hours or overnight.

Garnish with bacon before serving.

Homemade Pizza Crust

I love this recipe because you can double or triple it and then divide the dough into freezer bags and freeze it for later use. On the day you want to use it, take it out late morning or no later than lunchtime, and it will be ready to roll out and use for dinner that evening. It's that simple!

1 T active dry yeast
1 cup warm water
1 tsp sugar
1 tsp salt
2 T oil
2 1/2 cups flour
(Note: I use 1 1/4 cups of white flour and 1 1/4 cup of wheat flour and it turns out great.)

1. Dissolve yeast in water. Add rest of ingredients and mix.
2. Dump onto floured surface.
3. Kneed into a smooth dough. (5 minutes)
4. Roll and press onto a greased pizza pan or stone.
5. Add toppings.
6. Bake at 450 degrees for 12-15 minutes.

Parmesan Bow Ties

originally from Taste of Home magazine

With only four ingredients, this recipe is a fast addition to a summer barbeque or anytime!

Mix together:
2 cups bow tie pasta, cooked and drained
1/4 cup zesty Italian salad dressing
1/4 cup shredded Parmesan cheese
1 T. minced, fresh parsley

(if you need to use dried parsley, use less than 1 T.)

Grilled Raspberry Chicken

1 C. plus 4 1/2 t. raspberry vinaigrette, divided
2 T. minced fresh rosemary or 2 t. dried rosemary, crushed, divided
6 chicken thighs
6 chicken drumsticks
1/2 c. seedless raspberry jam
1 1/2 t. lime juice
1/2 t. soy sauce
1/8 t. garlic powder

In large resealable plastic bag, combine 1 cup vinaigrette and half of the rosemary. Add chicken. Seal bag and turn to coat; refrigerate for 1 hour. In a bowl, combine the jam, lime juice, soy sauce, garlic powder, and remaining vinaigrette and rosemary; set aside.

Drain and discard marinade. Place chicken skin side down on grill rack. Grill, covered, over indirect medium heat for 20 minutes. Turn; grill 10-20 minutes longer or until juice run clear, basting occasionally with raspberry sauce. Yields: 6 servings

Taffy Apple Pizza

This recipe is from Pampered Chef. I just love how easy it is but yet so, so good.

1 package (18 oz) refrigerated sugar cookie dough
1 package (8 oz) cream cheese, softened
1/2 cup packed brown sugar
1/4 cup creamy peanut butter
1/2 teaspoon vanilla
2 medium Granny Smith apples
1/4 cup caramel ice cream topping
1/2 cup peanuts, chopped (I NEVER use the peanuts)

1. Preheat oven to 350degrees. Shape cookie dough into a ball and place in center of large round pan (or stone if you have the pampered chef stone) Roll dough out to about 1/4 inch thick. Bake 16-18 minutes or until light brown. Remove from oven; cool 10 minutes. Carefully loosen cookie from baking stone. Continue to cool completely.

2. Combine cream cheese, brown sugar, peanut butter and vanilla. Mix well. Spread cream cheese mixture evenly over cookie.

3. Peel, core and slice apples. Arrange the apples evenly over cream cheese.

4. Microwave ice cream topping for 30-45 seconds or until warm. Drizzle evenly over apples. Sprinkle with peanuts.

Tips from me:

1. I always make mine in a rectangle either on my rectangle stone or disposable pan.
2. If you do use Pampered Chef stone, under bake the sugar cookie because it will continue to cook until cooled.
3. I put all my cut apples in a baggie with lemon juice before placing them on the pizza. This will keep the apples from turning brown.
4. You can make this a few hours ahead of your event or when you are going to serve and keep it in the refrigerator. Right before serving, I add the caramel. I wouldn't make this too far in advance for I fear it would get too soggy. I have made the cookie part the night before and then added everything else a few hours before serving.

Mini Quiche

Submitted by Jen D.

You can substitute really about anything in these. I make them for dinner and serve with muffins and fruit:

7 eggs, beat

2/3 cups milk

chopped ham (I buy the kind already cubed at the store)

shredded cheddar cheese

Pillsbury refrigerated pie crust

Using a glass, cut out crust to fit regular size muffin pan (makes 12). Add ham and cheese over each crust. Mix together the eggs and milk and pour over the top. Bake 20 minutes at 400 degrees.