Spinach Flatbread

This is a great recipe to serve with soup.

2 6-ounce baked or grilled chicken breasts, sliced
4 flatbread pieces
4 slices of baby Swiss cheese
1/2 cup of fresh spinach
1/4 cup of ranch dressing

Spread dressing onto flatbread. Place a few slices of chicken, one slice of cheese and four spinach leaves on flatbread. Fold over and cook in a panini press or a preheated sauté pan for one minute in each side.

Jalepeno Popper Grilled Cheese

Ingredients

• 2 jalapeno peppers, cut in half lengthwise and seeded
• 2 slices sour dough bread
• 1 tablespoon butter, room temperature
• 1 tablespoon cream cheese, room temperature
• 1/4 cup jack and cheddar cheese, shredded
• 1 tablespoon tortilla chips, crumbled

Directions

1. Place the peppers on a baking sheet with the cut side facing down.
2. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes.
3. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes.
4. Remove the skins from the peppers. The skins should easily "pinch" off.
5. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.

Herb-Tomato Crostini

Ingredients

• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 (8.5-oz.) French bread baguette, cut into 1/4-inch-thick slices
• 3 tablespoons fresh lemon juice
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 large tomato, finely chopped
• 3/4 cup finely chopped green onions
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1/3 cup crumbled feta cheese

Preparation

• 1. Preheat oven to 350°. Stir together olive oil and garlic; brush on 1 side of each bread slice. Place bread slices, garlic sides up, on a baking sheet. Bake 10 to 12 minutes or until lightly toasted.
• 2. Whisk together lemon juice and next 3 ingredients in a large bowl. Add tomato and next 3 ingredients; gently toss to coat.
• 3. Top each bread slice with tomato mixture (about 2 rounded teaspoonfuls each). Sprinkle with cheese.
• Green Tomato-Fresh Herb Crostini: Substitute 1 finely chopped large green tomato for red tomato. Proceed with recipe as directed.
• Fresh Herb-Tomato Tabbouleh Salad: Omit first 3 ingredients. Decrease feta cheese to 1/4 cup. Prepare tomato mixture as directed in Step 2; drain. Reserve seasoning packet from 1 (5.25-oz.) tabbouleh salad mix for another use. Pour tabbouleh mix into a large bowl; stir in 1 cup boiling water. Cover and chill 30 minutes. Stir in tomato mixture. Cover and chill 1 hour. Top with feta cheese, and season with salt to taste. Makes 6 servings. Prep: 10 min; Chill: 1 hr., 30 min.
• Note: For testing purposes only, we used Near East Taboule Mix Wheat Salad.
• Per serving: Calories 93; Fat 6.1g (sat 1.6g, mono 3.9g, poly 0.5g); Protein 2.1g; Carb 8.7g; Fiber 2.4g; Chol 6mg; Iron 0.9mg; Sodium 243mg; Calc 53mg.

Turkey Club Bake

Ingredients
2 cups original bisquick
1/2 cup mayo or dressing
1/3 cup milk
2 cups cubed cooked turkey
2 tablespoons sliced green onions
6 slices bacon, crisply cooked and crumbled
1/4 cup mayo or dressing
1 tomato, chopped
1 cup shredded cheese

Directions
1. Heat oven to 450. Spray cookie sheet with cooking spray. In bowl, stir Bisquick, 1/3 cup mayo and milk until soft dough forms. On cookie sheet, press dough into rectangle.
2. Bake 8-10 min until golden brown.
3. In medium bowl, mix turkey, onions, bacon, and 1/4 mayo. Spoon over crust within 1/4 inch of edge. Sprinkle tomato and cheese.
4. Bake 5 min or until mixture is hot and cheese has melted.

Cheese-Garlic Biscuits (like Red Lobster)

Ingredients
2 Cups Original Bisquick mix
1/2 cup shredded cheddar cheese
1/2 cup milk
2 tablespoons butter
1/2 teaspoon garlic powder

Directions
1. Heat over the 450. Stir Bisquick mix, cheese, and milk until soft dough forms. On ungreased cookie sheet, drop dough by spoonfuls.
2. Bake 8-10 min or until golden brown. In small bowl, mix butter and garlic powder. Brush over warm biscuits. Serve warm.

Pumpkin Spice Muffins (With Cream Cheese Frosting)

Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Muffins:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
4 tablespoons butter, cut into pieces
1 cup pumpkin puree
1/2 cup evaporated milk
1 egg
1 1/2 teaspoons vanilla
1/2 cup golden raisins (optional!)
2 tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preheat oven to 400 degrees. Generously grease 12 muffin tins.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until all incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined. Pour into greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle generous amounts of cinnamon-sugar over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.

Cream Cheese Frosting

1/4 cup softened butter
4 ounces cream cheese
1/2 pound powdered sugar
1/2 teaspoon vanilla

Mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy!

Store in fridge, as icing will soften at room temperature.

Bread Pudding

Ingredients:
3/4 loaf of bread
3.5 cups sugar
3 tbl sugar
1 cup water
3 tbl vanilla
1.5 can milnot
8 eggs
1 pint half and half
3 tbl cinnamon


Directions:
Crumble 3/4 loaf of bread into 13X9" cake pan. Mix 3 cups sugar and 2 TBL cinnamon. In separate bowl, mix 1.5 cans milnot and 1 cup water. In another bowl, beat 8 eggs and 2 tbl vanilla. Add egg mixture to milnot mix and then add all to sugar mixture. Pour over bread crumbs and bake at 375 for 50 minutes. To make topping, mix 1/2 cup sugar and 1 tbl cinnamon together. Add 1 pint half and half and 1 tbl vanilla. Stir and then pour over warm bread individually.

(by Roma Bates)

Pumpkin Bread

Ingredients:
1 cup corn oil
4 eggs
1 can pumpkin (1 lb)
3.5 cup flour
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1 tsp all spice
2 tsp baking soda
2 tsp salt
1/2 tsp clove
2/3 cup wter

Directions: Mix sugar, corn oil, eggs, and pumpking together. Sift and add remaining ingredients. Butter and flour loaf pan. Sprinkle sugar on top. Bake 1 hour to 1 hour and 15 minutes at 350.

Poppyseed Bread

Ingredients:
2 cups flour
1 tsp salt
1 tsp baking powder
1/2 cup sugar
2 eggs
1 cup cooking oil
1 cup milk
1 tbs poppy seeds
1 tsp vanilla flavoring
1 tsp almond flavoring

Directions:
Beat all ingredients 1-2 minutes with a wooden spoon. Pour into greased loaf pan at 350 for 1 hour. When bread is out of oven, ppour the following over (heat to boiling point): 1/4 cup orange juice and 2-3 tsp sugar.