Super Simple Raspberry Oatmeal Cookie Bars (from Saucy Diva)

I found this really easy recipe that a bunch of people were raving about on allrecipes.com. I gave it a whirl and it turned out to be a really yummy treat with a good combination of sweet and savory flavors.

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup old fashioned oats (not instant)
1/2 cup butter, softened
3/4 cup seedless raspberry jam

Prep:
1. Preheat oven to 350 degrees.
2. Grease one 8 inch square pan.
3. Combine the first 5 ingredients.
4. Fold the softened butter into the dry mix until it becomes crumbly.
5. Press 2 cups of the mixture into the bottom of the prepared pan.
6. Spread the jam within 1/4 inch of the edge.
7. Sprinkle remaining dry mix on top of the jam.
8. Bake 35 minutes or until lightly browned. Allow to cool completely before cutting.


Since it has oatmeal and jam, I can eat this for breakfast right?

Making Amends with Jamie Oliver - Macaroni and Cauliflower Cheese Bake (from Saucy Diva)

I don't claim to be the most health conscious person on the planet. I mean, have you seen some of the recipes I've posted on here?? But even I was embarrassed by the snack I purchased for students taking ISTEP at school. Sugar wafers that were loaded with calories, fat, and trans fat. I feared that someone would report me to Jamie Oliver and I would be featured on the next episode of Food Revolution. So I decided that to make amends, I would prepare something from his cookbook "Jamie's Food Revolution" tonight. I just so happened to have all the ingredients on hand for this ooey gooey bake. It was delish!

Ingredients:
1/2 head of cauliflower
8 oz of cheddar cheese (use the real stuff!)
4 oz of Parmesan cheese (again, use the real stuff...save the green bottle for spaghetti night)
parsley (to taste)
sea salt
1 lb dried macaroni (the book suggests elbow, I used penne)
1 cup of sour cream

Prep:
1. Chop 1/2 head of cauliflower into small florets and grate the cheddar and the parm.
2. Bring a large pot of salted water to a boil. Add the macaroni and the cauliflower and cook according to the directions on the macaroni.
3. In a separate sauce pan, combine the cheese and the sour cream and cook over medium low
heat until melty. Add the parsley and a dash of sea salt to the cheese.
4. When the macaroni is fully cooked, drain and return to the pot.
5. Pour the cheesy goodness over the pasta and cauliflower and mix well.
6. Transfer mixture to a casserole dish and put under a broiler until golden and bubbly.


I know what you're thinking..."Hey Saucy, there's no picture!"

Delicious isn't always pretty people. Trust me on this one, its gooooood.

Ham and Cheese Corn Muffins (from Dessert Diva)

I made these delicious, hearty and healthy (only 204 calories and 6 g of fat per serving) muffins for breakfast this morning. The best part is they are freezer-friendly so I can enjoy one anytime I'm in a rush!

Ingredients

1 2/3 cups all-purpose flour

1 cup yellow cornmeal

1 tbsp. sugar

1 1/4 tsp. baking soda

1/2 tsp. salt

1/8 tsp. ground red pepper

1 1/4 cups low-fat buttermilk

1/2 cup egg substitute (or 2 eggs)

3 tbsp. canola oil

3/4 cup reduced-fat shredded sharp cheddar cheese

1/2 cup finely chopped green onions

1/2 cup frozen whole-kernel corn, thawed

1/3 cup diced extra lean ham

Cooking spray

Directions

Preheat oven to 350 degrees.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with next 5 ingredients in a medium bowl; stir with a whisk. Combine buttermilk, egg substitute (or eggs) and oil in a small bowl; add to flour mixture, stirring just until moist. Fold in the cheese, green onions, corn and ham.

Spoon batter into 12 muffin cups coated with cooking spray. Bake for 23 minutes or until a toothpick inserted in the center comes out clean. Remove muffins to a wire rack to cool.

Hope you enjoy these as much as I did!

Bruschetta 'n Cheese-Stuffed Chicken Breast (by The Big Cheese)

What a fancy sounding recipe, yes? Believe me, I am not Gourmet Diva! This recipe sounds a lot more involved than it is. Enjoy.

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Mozzarella Cheese, divided
1/4 cup chopped fresh basil
1 pkg. (6 oz.) Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup Roasted Red Pepper Italian with Parmesan Dressing

What you do:
First, heat the oven to 350°F. Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.

Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag. Then place, top-sides down, on cutting board. Repeat with remaining chicken. Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast. Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.

Bake for 40 minutes or until chicken is done. Sprinkle with remaining cheese; bake 5 min. or until melted.

Mmmmmm....cheeeeeeesssssse.

Chicken & Pasta Toss with Sun-Dried Tomatoes (by Cheesy)

*Thank you, Kraft Foods, for the pic*


This meal is quick, easy and REAL good!

Ingredients:
1 pkg. (16 oz.) bow tie pasta, uncooked
4 cups frozen broccoli florets
1-1/2 lb. boneless skinless chicken breasts, cut into strips
1 cup prepared Italian Dressing Mix, divided
1 cup sun-dried tomatoes in olive oil, cut into strips
1/2 cup Grated Parmesan Cheese

How to Get it Poppin':
Cooke the pasta as directed on package, adding broccoli to the cooking water for the last 3 min. of the pasta cooking time.
While that is all going on, cook chicken in 1/4 cup of the dressing in large skillet on medium heat 8 minutes or until chicken is cooked through, stirring frequently. Drain the pasta mixture and place in large bowl. Add chicken and all remaining ingredients. Mix it lightly together and serve.

Easy, Breezy, Beautiful!

Ranch Turkey Burgers (From Saucy Diva)

Ever since Saucy Hubby and I got back from our cruise, we've been trying to counter the gastronomical devastation the delicious food on the boat caused (aka....we ate like royalty for 7 days and we're lucky the airline didn't make us buy extra seats on the way back). The weather has been awesome this weekend, so I whipped up these yummy turkey burgers to throw on the grill.

Ingredients:
1 lb lean ground turkey
1 tablespoon bread crumbs
1 tablespoon powdered ranch dressing mix
1 egg white

Prep:
Mix all ingredients together and form into 4 patties. Grill to your liking! We topped with fat free cheese slices.

Outside-the-box pasta pie (By Cheesy Diva)

Truth be told, “The Big Cheese” didn’t come into marriage with a ton of cooking knowledge. So, when I received The Food Network “How To Boil Water, Life Beyond Takeout” recipe book for a shower gift, I was THRILLED! This is the very first recipe I ever tried from this book, and Mr. Cheese and I fell in love all over again. It is my pleasure to introduce “The Big Cheese’s” first recipe…so good, I just may make this one tonight!



What you need:
1-teaspoon salt
8 ounces penne pasta
½ cup milk
2 large eggs
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
Pinch of nutmeg
Black Pepper
2 slices of bacon
½ medium onion (I like red!)
¼ cup drained sun-dried tomatoes
1 tablespoon unsalted butter
2 cups frozen broccoli florets, thawed
2 ounces cream cheese
2 cups shredded sharp cheddar cheese

How it’s put together:
1. Preheat over to 350 degrees.
2. Boil pasta for 6-8 minutes, or until al dente
3. Whisk milk, eggs, mustard, Worcestershire, nutmeg and black pepper in a large bowl. Add cooled penne pasta to the bowl.
4. Slice bacon into thin strips, roughly chop onion and tomatoes.
5. Melt butter and cook bacon until it begins to crisp (3-4 minutes)
6. Add onion, tomatoes and broccoli to the bacon filled skillet – cook for about 5 minutes.
7. Toss the vegetable mixture with the pasta, cream cheese, and 1 ½ cup of cheddar cheese until cream cheese melts.
8. Grease a 9-inch pie dish with butter. Mound pasta mixture in the dish. Scatter the remaining cheddar cheese over top. Back for 25 minutes.

Side Note: When I’m feeling crazy, I will add chicken to the dish!

Crabmeat and Sherry Fettuccine Alfredo (by The Big Cheese)

A big thanks to “Momma Cheese” for giving me the recipe book “The Dinner Doctor”. It is a fun recipe book that is jammed packed with quick/easy/yumm-O recipes.



I loved this recipe for many different reasons.
Reason #1: I love ANYTHING with Alfredo sauce!
Reason #2: Crabmeat and I are BFF’s
Reason #3: It takes 8 minutes to prep, and 12 minutes to cook…hello, convenience!


What you need:
8 ounces fettuccine
1 tablespoon olive oil
1 cup chopped red bell pepper
1 container (10 ounces) refrigerated Alfredo-style pasta sauce
2 tablespoons medium-dry sherry
Cayenne pepper
2 cans (6 ounces each) lump crabmeat, drained and picked over
2 tablespoons chopped fresh parsley, for garnish
¼ cup pre-shredded Parmesan cheese, for garnish

How it’s made:
1. Cook the pasta in a large pot of boiling H20 for 12 minutes, or until al dente.
2. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell pepper; reduce heat to medium and stir, cooking for 2-3 minutes.
3. Stir in the pasta sauce, sherry and season cayenne pepper to taste. Bring this mixture to a boil, stirring. Remove the skillet from the heat and fold in the crabmeat.
4. Drain pasta, spoon in the crab sauce. Serve at once, garnished with the parsley and Parmesan cheese.

"Momma Cheese" - thanks for sharing the love of cooking! I love you!

Hot Pizza Dip (from Spicy Diva)

I know...I know....I'm the slacker of the group. This is my first official blog post...ever.
Here it goes...

1 package (8 oz) cream cheese, softened
1 tsp Italian Seasoning
1 cup (4 oz) shredded mozzarella cheese
3/4 cup (3 oz) grated fresh Parmesan cheese
1 can (8 oz) pizza sauce
1/4 cup diced green bell pepper, sliced green onion, chopped olives, or any other pizza topping of your choice

1.) Preheat oven to 350 degrees Fahrenheit. In small bowl, combine cream cheese and Italian seasoning. Spread onto bottom of pan.
2.) In small bowl, combine mozzarella and Parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture. Back 15-20 minutes or until bubbly. Top with vegetables.

Toasted Baguette Slices

24 slices French bread, cut 1/4 inch thick
2 tablespoons olive oil

1.) Preheat oven to 375 degrees Fahrenheit. Place bread slices on cookie sheet, lightly brush tops with olive oil. Bake 10-12 minutes or until lightly browned.

Place Hot Pizza Dip on top of Toasted Baguette Slices.

A Veggie Trick (from Dessert Diva)

We love veggies at our house, especially in the summer when you can get them fresh from the farmer's market. Well, I recently came across a box of frozen chopped broccoli while I was cleaning out the freezer. I have no idea where it came from, as I typically never buy frozen vegetables unless they are specifically called for in a recipe. Anyways, I decided to make the broccoli last night to go along with the Mexican Chicken Meatballs I was making. The only problem was I didn't have anything to put on top.

Now, I mentioned that we like vegetables, and my husband will eat them, but he prefers to have some kind of sauce on top to mask the taste. I started rummaging through the fridge and came across this...

Now, I love this stuff. I put it on everything...crackers, sourdough bread, raw veggies and now...cooked broccoli. I threw 2 wedges into the steamed broccoli and voila...deliciousness! Plus, each wedge is only 4 g of fat and 50 calories so it's a fairly healthy way to give veggies that cheesy flavor that kids (and husbands) love.

As you can probably tell, I am super excited about this little trick. It's healthy, easy and delicious...what more can you ask for?

Dijon-Roasted Potatoes (by The Big Cheese)

*Thank you google images for the pic*


I love this easy, side dish recipe! Sadly, no cheese in this one. However, I know you will enjoy. Also, whoever is viewing this...THANK YOU! If you are trying out any of our recipes, please let us know how they turn out. We love comments!

For starters note:
Coating the potatoes in Dijon mustard and a small amount of olive oil helps make them crispy on the outside and tender on the inside.

1 spray cooking spray
1 teaspoon olive oil
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/4 teaspoon dried thyme
1/2 teaspoon table salt
1/4 teaspoon black pepper
1 1/2 pounds uncooked new potatoes, quartered

Heat oven to 425 degrees F. Coat a 9 x 13-inch baking dish with cooking spray.

Whisk together oil, mustard, paprika, thyme, salt and pepper in a large bowl; add potatoes and stir to coat.

Transfer potatoes to baking dish and roast 15 minutes; stir and roast until tender on inside, about 15 minutes more.

Serve warm and enjoy!

Dijon-Crusted Tilapia (from Dessert Diva)

This is a recipe I have been making for a long time. It is definitely a favorite at our house, and I'm not even a huge fan of seafood. Try it with tilapia, cod or any white fish. The best part about this dish is that not only is it delicious, but it's healthy too!


*Photo courtesy of Taste of Home

Ingredients

3 tablespoons reduced-fat mayonnaise
2 tablespoons grated Parmesan cheese, divided
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 teaspoon horseradish
4 tilapia fillets (5 ounces each)
1/4 cup dry bread crumbs
2 teaspoons butter, melted

Directions

In a small bowl, combine the mayonnaise, 1 tablespoon cheese, lemon juice, mustard and horseradish. Place fillets on a baking sheet coated with cooking spray. Spread mayonnaise mixture evenly over fillets.

In a small bowl, combine the bread crumbs, butter and remaining cheese; sprinkle over fillets.
Bake at 425° for 13-18 minutes or until fish flakes easily with a fork.