Mediterranean Puff Pastry Chicken

1/8 c. plus 1 T. minced garlic

1 egg yolk

2 c. chopped fresh spinach

2 boneless skinless chicken breast halves

2 T. basil pesto

1/2 c. chopped sun dried tomatoes

1/4 c. crumbled herbed feta cheese

1 pkg. frozen puff pastry sheets, thawed

In a bowl, combine garlic and egg yolk. Place chicken in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees. Grease a baking sheet.

Working on a lightly floured surface, unroll one pastry sheet. Place a 1/2 c. spinach in the center. Remove 1 breast from the marinade, shaking off any excess and place on top of the spinach. Spread 1 T. pesto over chicken, layer with layer with half the sun dried tomatoes, half the feta and top with 1/2 c. spinach. Fold pastry sheet around chicken using fingers to seal. Place seam side down on the baking sheet. Repeat steps with remaining ingredients.

Bake 35-40 minutes. Test for doneness by cutting through center of breast.

Frozen Lime Pie

1-14 oz. sweetened condensed milk

1-6 oz. can frozen lime juice concentrate*

1-8 oz. cool whip

graham cracker or nilla wafer crust

Combine milk and juice. Fold in cool whip. Pour into crust and freeze.

*can substitute pink lemonade, lemonade, cranberry or orange.

Twice Baked Potatoes

4 large baking potatoes

8 slices bacon, cooked and crumbled

1 c. sour cream

1/2 c. milk

4 T. butter

1/2 t. salt

1/2 t. pepper

1 c. shredded cheddar cheese, divided

8 green onions, chopped, divided

Preheat oven to 350 degrees. Bake potatoes for 1 hour. Allow potatoes to cool for 10 minutes. Slice in half lengthwise and scoop the flesh into a large bowl. Save the skins. To the flesh add sour cream, milk, butter, salt, pepper, 1/2 c. cheese and 1/2 the green onions. Mix with a hand mixer until creamy. Spoon into the skins. Place potato halves into a baking dish. Top each potato with remaining cheese, onions and bacon. Bake for another 15 minutes.

Broccoli Salad

8 slices, cooked and crumbled bacon

2 heads chopped fresh broccoli

1-1/2 c. sharp cheddar cheese, shredded

1/2 large red onion, chopped

1/4 c. red wine vinegar

1/8 c. white sugar

2 t. pepper

1 t. salt

2/3 c. mayonnaise

1 t. lemon juice

In a large bowl, combine broccoli, cheese, bacon and onion.

Whisk the rest of the ingredients in a small bowl and toss with salad. Refrigerate until ready to serve.

Baked Cheesecake (Em's)

1/4 c. butter

1 c. graham cracker crumbs

1/4 c. sugar

Combine and press into springform pan.

2-8 oz. cream cheese (soft)

1-14 oz. sweetened condensed milk

3 eggs

1/4 t. salt

1/4 c. lemon juice

Mix until smooth. Pour over crust. Bake @ 300 degrees for 55 minutes. Bake with a pan of water to prevent cracking.

Cinnamon Bear Popcorn

I didn't care for this but my kids loved it.

2 cubes butter

1/2 c. karo syrup

1-1/3 c. sugar

Melt all of this and bring to a boil. Turn to low and simmer 5-7 minutes. Then add:

1/4 t. vanilla

3 drops red food coloring

Stir well then add:

3 c. mini marshmallows

Let them melt and then add:

2 c. chopped cinnamon bears

Let cook until bears are slightly melted. Pour over 8 c. of popcorn.

Fresh Corn Salad

5 ears corn, shucked

1/2 c. finely diced red onion

3 T. cider vinegar

3 T. olive oil

1/2 t. kosher salt

1/2 t. pepper

1/2 c. chiffonade fresh basil leaves

In a large pot of boiling salt water, cook the corn for 3 minutes. Drain and immerse in ice water to stop the cooking. When cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the onions, vinegar, oil, salt and pepper. Just before serving, toss in the basil. Serve cold or at room temp.

Cheddar Corn Chowder

8 oz. bacon, chopped

1/4 c. olive oil

6 c. chopped yellow onions

4 T. unsalted butter

1/2 c. flour

2 t. kosher salt

1 t. pepper

1/2 t. ground turmeric

12 c. chicken stock

6 c. medium diced white boiling potatoes, unpeeled

10 c. fresh or frozen corn kernels

2 c. half and half

1/2 lb. sharp white cheddar cheese, grated

In a large stock pot on med-high heat, cook the bacon and olive oil until the bacon is crisp. Remove the bacon and reserve. Reduce heat to medium add the onions and butter and cook for 10 minutes. Stir in the flour, salt, pepper and turmeric and cook for 3 minutes. Add stock and potatoes, bring to a boil and simmer uncovered for 15 minutes or until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch for 3 minutes in boiling salted water. Drain. Add corn to the soup then add the half and half and then the cheddar. Cook for 5 more minutes, until the cheese is melted. Season with salt and pepper to taste. Serve hot with the reserved bacon.

Jamaican Sweet Potato

4 sweet potatoes, baked

2 c. shredded rotisserie chicken

spicy jamaican jerk sauce (found mine at Target)

2 -3 green onions, finely chopped

1/2 bunch cilantro, leaves stripped and finely chopped

1 red pepper, finely chopped

1-1 1/2 mangoes, diced (I used the spears out of the jar)

1/2 lemon

good quality honey

Mix about 1/3 c. of the jerk sauce with the chicken and set aside. Gently toss the onions, cilantro, pepper and mangoes with the juice from the lemon. Stir in the chicken.

Slice open the sweet potatoes and fluff the insides with a fork. Spoon the chicken mixture evenly over the top of the potatoes. Drizzle each potato with 1 T. of honey. Serve immediately.

Baked Zucchini Fries

About 1 lb. zucchini, cut into strips (like french fries)

1/2 c. italian seasoned breadcrumbs or panko

1/4 c. grated parmesan cheese (the crumbly stuff not the shreds)

2 eggs

Preheat oven to 425 degrees. Line a baking sheet with tinfoil and spray with cooking spray. Set aside. Combine crumbs and cheese. Set aside. Whisk the eggs together. Working with a small handful at a time, dip the sticks in the egg, and then roll in 2-3 T. of the breadcrumbs at a time. Add more as needed. Place the sticks on the baking sheet. Bake for 10-12 minutes, remove from oven and flip them and bake for 10-12 more minutes or until golden brown.

Serve immediately with ranch dressing.

*In the future I think I would add a little cayenne or something. I think they would be so good with a little more spice.