Sweet Potato - Cream Cheese Pie...

1 unbaked deep dish Pie Crust

Cream Cheese Layer:
1 8oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Lemon Juice
1 tsp. grated Orange Peel

Sweet Potato Layer:
1 C. mashed cooked Sweet Potatoes
2/3 C. Half and Half
3/4 C. packed Brown Sugar
1 tsp. Lemon Juice
1/4 tsp. ground Ginger
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Salt
1 Egg

Preheat oven to 350 degrees. In small bowl combine all cream cheese layer ingredients, beat well. Spread in pie crust. In another bowl combine all sweet potato layer ingredients and mix well with a hand mixer. Spoon over cream cheese mixture in pie crust. Bake on cookie sheet approximately 60 minutes or until set. Cool 30 minutes, then refrigerate until chilled. Serve with whipped cream. Store in refrigerator.

(Found the recipe on the back of a pie crust package and as always, I altered it to my tastes...Forgot to take a picture, so I stole the photo.)

Coconut Pumpkin Cream Cheese Pie...

1 unbaked Pie Shell

Cream Cheese Layer:
1 8 oz. pkg Cream Cheese
1/3 C. Sugar
1 Egg
1 tsp. Coconut Extract
1 Tbsp. Grated Coconut

Coconut Pumpkin Layer:
1 15 oz. can Pumpkin
1 1/2 C. Coconut Milk
2 Eggs
1 tsp. Vanilla
1 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/4 tsp. Ground Cloves
1/2 tsp. Salt
1 Tbsp. Grated Coconut (Sprinkle on top)

Preheat oven to 425 degrees. Mix all ingredients for the cream cheese layer and spread in an unbaked pie shell. Mix all ingredients of the coconut pumpkin layer and pour on top of the cream cheese layer, sprinkle with grated coconut. Bake for 15 minutes and then reduce heat to 350 degrees and bake an additional 50-60 minutes until knife inserted comes out clean. Top with whipped cream.

(After making a delicious sweet potato pie...I tweaked the recipe to give it an Island/Thanksgiving twist! It worked... Mahalo nui loa!)

Colorful Corn Salad...

2 10 oz. pkgs Frozen Corn (thawed)
2 C. diced Green Pepper
2 C. diced Sweet Red Pepper
2 C. diced Celery
1 C. minced Fresh Parsley
1 C. chopped Green Onion
1/2 C. Shredded Parmesan Cheese
2 t. Ground Cumin
1 1/2 t. Salt
3/4 t. Ground Pepper
1/2 t. Tabasco Sauce
1/8 t. Cayenne Pepper
3 T. Olive Oil
2 minced Cloves of Garlic
6 T. Lime Juice

In a large bowl, combine the first 7 ingredients. In a microwave safe bowl, combine spices, oil and garlic. Microwave on high for 1 minute. Cool. Whisk in lime juice. Pour over corn mixture and toss to coat. Cover and refrigerate until serving.

12-15 Servings.

(I added a small jar of marinated artichoke hearts (drained) and it "bulked" it up nicely. Turning it from a side dish into a light vegetarian, main event... Either way, it is VERY good. From Diane Jolley who got it from Karen Jensen.)

Oreo Truffles...

1 Package of Oreo Sandwich Cookies
1 Package Cream Cheese (softened)
Dipping Chocolate

Chop cookies into crumbs. (set aside approx 1/4 c to sprinkle on top) Fold softened cream cheese into the crumbs and mix well to coat the crumbs evenly. Use a small cookie scoop or melon baller to form tightly packed uniform balls of dough. Place dough on cookie sheet and chill in freezer for about 10 minutes. Melt dipping chocolate (your choice) and dip the balls into white or milk chocolate. Place on a cookie sheet and sprinkle cookie crumbs on top while the chocolate is still warm. Refrigerate for 15 minutes until the chocolate forms a hard shell. Yummmmmm!!!! (Makes 24 with a small cookie scoop or 48 with a large melon baller.) (

So easy and delicious. They look cute too! This is a new FAVORITE! I use my small cookie scoop and only melted enough chocolate to do 12 at a time. Then I melted more chocolate for the second batch. )

Cilantro Ranch Dressing...

1 Packet Ranch Dressing Mix
1 Cup Lowfat Plain Yogurt
1 Cup Buttermilk
1 Cup Fresh Cilantro

Trim several inches off the cilantro stalks, so you're left mostly with the bushy ends. Place all ingredients in a blender, blend at low speed until smooth and well mixed. Chill several hours before serving.

(I love, love, LOVE Cilantro!!! This dressing is about 15 calories for a TWO TABLESPOON SERVING!!! Pour it on...)

Lasagne...

12 Lasagne Noodles
3/4 lb. Italian Sausage
26 oz. Jar of Spaghetti Sauce
14 oz. Can of fire Roasted Diced Tomatoes
2 Cloves Minced Fresh Garlic
1 1/2 tsp. Cornstarch
1 Tbsp. Fresh Basil
1 Tbsp. Fresh Oregano
1 Tbsp. Fresh Thyme
1 Egg
2 Cups Ricotta Cheese
2 1/2 C. Shredded Mozzarella Cheese (separated)
10 Slices Provolone Cheese
1/4 C. Shredded Parmesan Cheese

Boil pasta. In a saucepan brown the sausage and drain off fat. Remove from heat, cool slightly and add spaghetti sauce, fire roasted tomatoes, garlic and cornstarch. Mix well. Set aside (You will NOT heat this). Chop the spices up together into tiny bits. (3 TABLESPOONS total fresh spices or substitute 3 TEASPOONS Italian seasoning...There will be a difference in taste if you use dried spices...) In another bowl mix the egg, ricotta, chopped spices and 1 1/2 C mozzarella, blend well with whisk or spatula. Lightly spray a 9x13 casserole pan with cooking spray. Layer 4 noodles on the bottom of pan. Spread half of the spaghetti sauce mixture. Layer 5 provolone pieces. Spread half of the ricotta mixture evenly. Start over with another 4 noodles and repeat all layers. End with 4 noodles and spread 1 C mozzarella on top. Sprinkle with parmesan cheese. Lightly cover with foil. Bake at 350 degrees for 1 hour or until hot and bubbly. Remove foil for the last 10 minutes of baking. Let lasagne sit for 15 minutes before serving.

(The fresh spices and the entire salad were from MY garden!)

Buttermilk Syrup...

1 Cube Butter
2 C. Sugar
2 C. Buttermilk
2 Tbsp. Corn Syrup
1 tsp. Baking Soda
2 Tbsp. Vanilla

Stirring constantly, bring first four ingredients JUST to a boil over medium heat. DO NOT BURN! Add baking soda. Stir quickly and remove from heat immediately to avoid boil over. Stir in vanilla and cool at least 10 minutes before serving. Store in refrigerator. Especially good with Night Before French Toast.

Makes about 3 1/2 cups of syrup.

Chicken Kebabs...

24 Italian Brown Mushrooms

3 Chicken Breasts

1 Red Bell Pepper

1 Green Bell Pepper

1 Orange Bell Pepper

1 White Onion

1 Fresh Pineapple

Cut chicken, peppers, onion and pineapple into bite size chunks. Starting with a small mushroom thread all ingredients onto skewers. Marinate several hours in your favorite sauce...Grill or broil approximately 5 minutes turn and grill an additional 5 minutes or until done.

Teriyaki Marinade...

1 Sweet Onion (Peeled & quartered)
3 Cloves Garlic (Minced)
3/4 C. Agave Nectar
1/2 C. Teriyaki Sauce
1 tsp. Fresh Minced Ginger
1 tsp. Salt
1 Anaheim Pepper (Seeded and chopped
3 Limes (Juiced with pulp - approx. 1/4 C.)

Place all ingredients in a blender. I start at the lowest, coarsest setting and then move up through the buttons, processing until the marinade is completely blended. Use marinade over Chicken Kebabs, grill and serve with Cilantro Lime Rice. Makes approximately 2-3 Cups. Store in the refrigerator.

Agave Sweet Green Beans...

2 C. Fresh Green Beans
1 tsp. Butter
1 T. Agave Nectar or Honey
1/2 tsp. Season Salt

1/4 tsp. Pepper

Snap the beans into bite size pieces and steam until desired tenderness. In a serving dish add butter, agave, salt and pepper. Mix well. Pour hot beans into agave mixture and stir to coat. Serve immediately.

(I also use this glaze on asparagus & carrots...)

Chicken Cordon Bleu...(Sauce)

4-6 Servings of Prepared Chicken Cordon Bleu
1 T. Butter
1/4 tsp. Nutmeg
1/4 tsp. Black Pepper
1 Envelope Lipton Golden Onion Soup
2 1/2 C. Milk
1 T. Cornstarch
2 T. Sweet Hot Mustard

Melt the butter in a saucepan, add nutmeg, pepper and dry soup mix. Whisk in milk and cornstarch. Bring just to a boil and remove from heat. Add the mustard and mix well. Serve with Chicken Cordon Bleu and Agave Sweet Green Beans.

(Okay, so you have to go to COSTCO and get frozen Chicken Cordon Bleu...Maybe I'll learn to make it someday...but it's soooo easy to go to COSTCO!)

Chicken Fajita Stir Fry...

1/2 C. Fresh Lime Juice
2 tsp. Ground Cumin
4 Large Boneless Skinless Chicken Breast

Mix lime juice & cumin together, remove 1/8 C. of juice for later. Marinate chicken breast in remaining juice for a minimum of 45 minutes. Grill Chicken until done and cut into bite sized pieces. Set aside.

2 T. Olive Oil
1 Red Pepper
1 Yellow Pepper
1 Green Pepper
1 Sweet Onion
Ground Cumin to taste
1/8 C. of reserved lime marinade
2 T. Fresh Chopped Cilantro

Slice peppers and onion into bite size pieces. Heat Olive oil in a large stir-fry pan. Add onions and saute over medium heat until cooked. Add reserved marinade and sprinkle with ground cumin (approx. 1/2 tsp.) Add peppers and continue sauteing until desired doneness. (I like my onions DONE and the peppers still tender/crisp but COOKED.) Add chicken and cilantro. Heat through and serve over Cilantro Lime Rice.

(Jesse loved this recipe... :) Wow, I actually did something right in the eyes of that kid...)

Cilantro Lime Rice...

3 C. Boiling Water
1/2 tsp. Salt
4 T. Fresh Lime Juice (Separated)
1 T. Olive Oil
1 1/2 C. Calrose Rice
2 T Fresh Cilantro (Finely Chopped)

Put water in a saucepan with a tight fitting lid. To water add, salt, 3T. of the lime juice and the olive oil. Bring to a boil. At full boil, add rice and stir, reduce heat to low and cover. Set timer for 15 minutes and walk away! When rice has cooked, remove from heat. Add remaining 1 T. lime juice and chopped cilantro. Mix thoroughly and fluff with a fork. Makes 3 cups.