Rosemary Salmon

2 Salmon Fillets
1 Tablespoon Olive Oil
1 Teaspoon Lemon Juice
1 Bunch of Rosemary
Sea Salt
Fresh Ground Pepper

Combine the Olive Oil and Lemon Juice, mix together so they "combine".
Remove the Rosemary Leaves from the branches.
Brush the Salmon with the Olive Oil Lemon Juice mixture.
Season to taste with Sea Salt and Pepper.
Spread Rosemary over the Salmon.
Grill or Broil until desired temperature.

Pretzel Encrusted Chicken Fingers

1 (12 ounce) bag whole grain pretzels
2 teaspoons dried thyme
4 large eggs
1 1/2 lbs chicken tenders
3/4 cup extra-virgin olive oil

Preheat oven to 250
Using a food processor, finely grind the pretzels.
Transfer to a shallow bowl and add the thyme.
In another shallow bowl, beat the eggs.
Coat the chicken strips with the pretzel crumbs, then the egg, then the pretzel crumbs again.
In large skillet, heat 1/2 cup olive oil over medium heat.
Cook the chicken in 2 batches, turning, until firm, about 3 minutes on each side.
Drain on paper towels; keep warm on a baking sheet in the oven.

Cheddar Ranch Dip

This is a favorite dip in our family! My mom has been making it for as long as I can remember!

1 (16 oz) container sour cream
1 (1 oz) package dry Ranch-style dressing mix
1 (3 oz) package bacon bits
2 cups shredded Cheddar cheese

In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.

Ravioli Lasagna

1 lb lean ground beef
1 (28 ounce) jar any kind spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
6 ounces shredded mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain.
In a greased 2 1/2-quart baking dish (a 13x9-inch glass baking dish works very well also), layer a third of the spaghetti sauce, half of the ravioli, beef, and 1/2 cup of cheese.
Repeat layers.
Top with remaining sauce and cheese.
Cover and bake at 400°F for 40-45 minutes or until heated through.

I added a teaspoon of dried basil and a teaspoon of garlic powder to my spaghetti sauce but I always do that. So So easy! And as always you could sub ground turkey for ground beef!

Chocolate Chip Cheese Ball

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4-1 cup miniature semisweet chocolate chips

In a medium bowl, beat together cream cheese and butter until smooth.
Mix in confectioners' sugar, brown sugar, and vanilla.
Stir in chocolate chips.
Cover and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball.
Wrap with plastic and chill in the refrigerator for 1 hour

The Best Coconut Pie

This is an old pie recipe that we adore!!!! It's one of our absolute favorite recipes.

5 eggs
2 cups white sugar
3/4 cup buttermilk
1/2 cup melted butter
1 (10 ounce) package flaked coconut
1 teaspoon vanilla extract
2 (9 inch) unbaked pie crusts


Preheat oven to 350 degrees.  In a large bowl, beat eggs and sugar until smooth. Blend in buttermilk and melted butter. Stir in the coconut and vanilla. Pour filling into  pie shells.  Bake in the preheated oven for 45 to 50 minutes, or until golden brown. Cover with foil if they start browning too quickly. 

Brownie Pie

My mom has been making this since I was little and it is hands down one of my most favorite things in the entire world.

1 Stick Butter (Melted)
1 Heaping tbsp Cocoa Powder
1 Cup Sugar
3/4 Cup Flour
2 Eggs
1 1/2 tsp Vanilla Extract


Heat oven to 325. Mix together the melted butter and cocoa powder. Add in the sugar and flour and mix together.  Add the eggs then stir in the vanilla.  Bake for 25 to 35 minutes. 

Triple Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1/2 cup strawberries (sliced)
1/2 cup blueberries
1/2 cup raspberries

Position a rack in the center of the oven and preheat to 400°F.
Lightly butter twelve 2 1/2-inch muffin cups or place paper muffin cups in the muffin tin.
In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center.
In another medium bowl, whisk the milk, oil and eggs.
Mix well and pour into the well.
Stir just until blended.
Fold in the berries.
Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.
Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
Cool in the pan for 5 minutes.
Remove the muffins and serve warm or cool on a wire rack.

Taco Pie

This recipe comes straight from my mom. We ate this a lot growing up! It was so easy, she could put it together earlier in the day and throw it in the oven to reheat it! Because we ate it growing up it's one of my favorite comfort foods.

1 Package of Crescent Rolls
1 pound of Lean Ground Beef or Ground Turkey

8oz Tomato Sauce
1 oz of Taco Seasoning
1 Cup of Mexican Blend Cheese

Grease a 8x8 pyrex or round pyrex dish. Preheat oven as directed on the Crescent Rolls. Make a pie crust style bottom in the pyrex out of the crescent rolls and bake in the oven until done. While baking the crust brown the meat then drain. Mix in the tomato sauce and the taco seasoning When the crust is done add the meat on top and top with cheese. Put back in the oven until the cheese is melted. Top with Salsa, Sour Cream, Gauc, Lettuce, Tomato, Avocado...whatever you like.

This recipe was linked to an Ingredient Spotlight on the Eat at Home blog.

Baked Havarti Chicken

4 boneless, skinless chicken breast halves
1 (8 ounce) package sliced fresh mushrooms
4 ounces sliced Havarti cheese with dill
Italian dressing
Greek seasoning (optional)
1 tablespoon butter
1 tablespoon white cooking wine
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
salt


Preheat oven to 400 degrees F (200 degrees C).
Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, and garlic salt, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed. Remove chicken from the oven. Top with Cheese. Return to the oven until cheese has melted. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.