BUFFALO CHICKEN MACARONI & CHEESE
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I adapted this recipe from several sites including the Food Network, The Girl Who Ate Everything, and Plain Chicken. These sites are all favorites of mine so I recommend checking them out.

1 lb. elbow macaroni (or other pasta)
1 c. diced celery
1/2 c. diced onion
4 T. butter
3 c. shredded rotisserie chicken
3/4 c. buffalo wing sauce
3 T. flour
2 tsp. dry mustard
2-1/2 cups milk or half and half
3 c. cheese, shredded ( I used colby jack and pepper jack)
1/3 c. sour cream
1/3 c. bleu cheese dressing
1/2 c. crumbled bleu cheese or gorgonzola (optional)
2/3 c. panko breadcrumbs

Preheat oven to 350 degrees and spray a 9 x 13 baking dish with cooking spray. Saute celery and onion in a pan until softened, about 10 minutes. You can use some butter but I usually just spray the pan well with cooking spray and stir frequently. Bring a large pot of salted water to a boil; add the pasta and cook until done to your liking. Drain. Melt butter in a medium saucepan. Stir in the flour and mustard and cook and stir until smooth. Whisk in the milk or half and half, then add the buffalo sauce and stir until thick, about 2 minutes. Whisk in the cheese, until melted (I saved  a little cheese for the top) then whisk in the sour cream and dressing until smooth. Don't boil, just heat through. Combine noodles,chicken, veggies, and cheese sauce. Pour into lightly greased 9x13 pan. Sprinkle bleu cheese or gorgonzola and reserved shredded cheese over the macaroni. Top with panko. Bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.  Serve with extra buffalo sauce, sour cream, or bleu cheese dressing.

BANANA CHOCOLATE CHIP MUFFINS

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1 1/2 c. flour

2 tsp. baking powder

1/4 tsp. salt
1/2 c. sugar
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 tsp. vanilla
3/4 c. mashed banana (about 1 1/2 bananas)

1/2 c. mini chocolate chips

Preheat oven to 400. Sift together the flour, baking powder, and salt. Mix sugar, egg milk, oil, and vanilla. Add dry mixture and stir just until combined. Stir in bananas and chocolate chips. Bake for 20-25 minutes in muffin tin.

HAM AND CHEESE RIGATONI

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3 T. butter, divided

1/4 c. fine dry breadcrumbs (I used Panko)

8 oz. rigatoni pasta (or other shape)

2 T. all purpose flour
2 c. milk
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. nutmeg
4 oz. cooked ham, cubed
1/2 c-1 c. green vegetable such as cooked spinach, broccoli, or peas (optional)
4 oz. mozzarella cheese, shredded*
2 oz. provolone cheese, shredded*
2 oz. fontina cheese, shredded*
1/4 c. parmesan cheese, grated*
*I was lucky to have a combo of these cheeses in one bag that I used for this recipe. Gotta love Tillamook!

Melt 1 T. butter. Add breadcrumbs, and toss well. Set aside. Cook pasta according to package directions. Set aside, and keep warm. Melt remaining 2 T. butter in a heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in salt, pepper, and nutmeg. Add ham, vegetable if using, and cheeses, stirring until cheeses melt. Add cooked pasta to cheese mixture and stir to combine. Pour into a buttered 2 quart baking dish. Cover and bake at for 20-25 minutes or until bubbly. Uncover and sprinkle with breadcrumb mixture. Bake 5 additional minutes or until golden.

I used this sauce recipe but if you are in a hurry, this is a good time saver.

STRAWBERRIES AND CREAM MUFFINS

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I found this Nigella Lawson recipe in People Magazine as a recipe to prepare to watch the Royal Wedding. I probably won't be doing that, but we will be making these again and again. So good, they don't need a thing on them.

1 c. fresh strawberrries, diced
1 tsp. lemon juice
1 c. flour
1/2 c. sugar
1/4 tsp. salt
1 tsp. baking powder
1/4 c. oil
1/3 c. sour cream
1 egg
1 tsp. vanilla extract
1/4 tsp. lemon extract (optional)

Preheat oven to 400. Prepare muffin pan with paper liners or nonstick spray. Place diced strawberries into a bowl and drizzle with lemon juice. Stir to combine. In another bowl, combine flour, sugar, salt, and baking powder. Combine oil, sour cream, egg, and extracts together. Add to dry ingredients. Fold in strawberries just until combined. Spoon into muffin tin and bake for 12-14 minutes or until lightly browned. Allow to sit 5-10 minutes before enjoying. Note: this recipe is for 24 mini muffins. If making regular sized muffins, it won't quite make a dozen. Adjust cooking time if making larger muffins.

CARROT CAKE MUFFINS

WW FRIENDLY

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I came up with these after figuring how many points are in a regular-size innocent little muffin-not to mention how many are in those JUMBO ones! I made a weight watcher friendly cake using just a cake mix and can of crushed pineapple so I thought...why not muffins, too!

1 spice cake mix
1 1/2 c. crushed pineapple, undrained
1 c. shredded carrot
1/2 c. raisins
2 egg whites
1 tsp. cinnamon
1 tsp. cloves

Preheat oven to 350 and line muffin tin with paper liners or nonstick spray. Combine dry cake mix, undrained crushed pineapple, carrot, raisins, egg whites, and spices. Stir just until combined. Spoon into muffin tin. Bake 15-20 minutes.

BREAKFAST BURRITOS

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My Mom makes a bunch of these and stores them in the freezer for my Dad and all the farm help. It is an easy meal to pull out and warm up when they are eating on a weird schedule harvesting the hay.

6 eggs

3 medium potatoes, cooked and shredded

1/2 lb. bacon or sausage, fried and crumbled
6-8 flour tortillas
shredded cheddar cheese
salsa
optional when serving: hot sauce, sour cream

Scramble eggs, breaking into small pieces. Combine eggs with potatoes and meat. Fill tortillas with filling then top with cheese and a little salsa. Roll up and place in a 9 X 13 baking pan. Sprinkle with more cheese if desired. Bake for 10 minutes or until the cheese melts. Serve with additional salsa, hot sauce, or sour cream. If frozen, thaw out in the microwave on the defrost setting and then heat until warmed through.

ORANGE CHOCOLATE CHIP MUFFINS
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I found this recipe from a blog I follow called Amanda's Cookin'. The orange and chocolate combination reminds me of my Dad because he loves those Orange Stick candies so much. These are a nice change to the traditional blueberry muffin.

2 c. flour
1 T. baking powder
1/2 tsp. salt
2 eggs
1/2 c. milk
1/2 c. orange juice
1/2 c. sugar
1/4 c. vegetable oil
1 T. grated orange zest (really makes them orange-y!)
3/4 c. mini chocolate chips

Heat oven to 400. Line 12 muffin cups (I got 14) with liners and spray with cooking spray.
In a large bowl, whisk together flour, baking powder, salt, and chocolate chips. In another bowl, whisk eggs, milk, juice, sugar, oil and zest. Make a well in flour mixture; pour in egg mixture. Stir until dry ingredients are just moistened. Fill cups 3/4 full. Bake in  for 18-20 minutes or until a toothpick comes out clean.
 Note: For 36 mini muffins, prepare 3 mini-muffin pans as above. Spoon slightly rounded tablespoon into each cup. Bake in a 400 degree for 13 minutes. Makes 36 mini muffins.

FROSTED BANANA BARS
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A great way to use up ripe bananas. I found this in a gem of a community cookbook. It makes a lot so it would be really good for bake sales. They also freeze well!

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 1/2 c. ripe bananas, mashed (about 3)
1 c. sour cream
1 c. chocolate chips (optional)

Preheat oven to 350. Cream butter and sugar together. Beat in eggs and vanilla. Sift together the flour, soda, cinnamon, and salt. Add to creamed mixture and mix just until combined. Add bananas and sour cream, then the chocolate chips if desired. Spray large jelly roll size (half sheet pan) with nonstick cooking spray. Spread batter evenly. Bake for 25 minutes. Allow to cool, then frost with cream cheese frosting.

CREAM CHEESE FROSTING

1/2 c. butter, softened
1 (8 oz) pkg. cream cheese, softened
4 c. powdered sugar
2 tsp. vanilla

Cream butter and cream cheese together until smooth. Add enough powdered sugar to reach desired consistency. Add vanilla. Spread over bars. Can also top bars with chopped walnuts.

TWICE BAKED GARLIC POTATOES

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My Mom seems to always request for someone to make these for holidays and other special occasions.

4 large baking potatoes, scrubbed
1/2 - 1 whole head garlic, to your taste (it sounds like a lot but the garlic will mellow and sweeten as it roasts)
1/2 c. chicken broth
1/2 c. sour cream
salt and pepper to taste
1/4 c. parmesan cheese
1/4 c. chopped green onion
1/2 c. shredded cheddar cheese (optional)

Preheat oven to 425. Pierce the potatoes several times and place on baking sheet.  Wrap garlic in foil and set aside. You will bake potatoes for 50 to 60 minutes or until potatoes are tender. The garlic doesn't need to cook quite that long so I wait until about the last 30 minutes of baking time. When it is ready, it is browned and soft to the touch. Allow potatoes and garlic to cool for about 15 minutes or until you are able to handle them. Halve potatoes lengthwise and scoop the pulp into a large bowl, creating a "boat" to hold the filling. Cut the garlic head in half, squeeze out the pulp and add to the potato. Add the broth, sour cream, salt, pepper, parmesan cheese, and green onions. Stir and mash with a fork until you achieve the desired texture. Spoon the stuffing back into the potato skins and sprinkle the tops with cheese if desired. Return the potatoes to the baking sheet and bake about 15 minutes or until heated through and lightly brown.You can add a bit of chopped green onion for color or a sprinkle of paprika before serving. These freeze well.
Serves 8

PUMPKIN BUTTERSCOTCH MUFFINS
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Thank you, Allrecipes.com. This super simple and quick recipe could not be more moist or delicious. The butterscotch chips really make 'em.

1 cake mix, your choice (spice, yellow, white, lemon, or orange)
1 15 oz. can pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. ginger
1 pkg. butterscotch chips (I used 1/2)

Preheat the oven to 350. Grease a 12 cup muffin pan or line with paper liners. In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Fold in butterscotch chips. Spoon equal amounts of batter into the prepared muffin cups. Bake for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. If making mini muffins, bake at 350 for 8-10 min.

I was filling these really full, and I got 16 muffins. I was making a double batch and just for fun, added about 1/4 c. of canola oil to the second batch to see if it made any difference. I don't think it changed the flavor or moistness at all, but the tops seemed to look a little smoother and more cakelike.

HOMEMADE CHEESE RAVIOLI

This may sound daunting at first. But if you have never tasted the delicate texture of "fresh" pasta, you deserve to! These come together easily once you get the techinique down.

1 pkg. wrappers (these work so well)
1 15 oz. carton ricotta cheese, strained*
4 oz. cream cheese, softened
1/2 c. parmesan cheese (the stuff in the green can)
1 egg
1/2 tsp. nutmeg
1 tsp. dried parsley

*Strain your ricotta cheese by placing into a fine mesh strainer and letting the excess water drip out for about an hour.
Combine ricotta with cream cheese, parmesan, egg, nutmeg, and parsley. Begin assembling the ravioli by placing a teaspoon of filling in the center of the wrapper. (You can add more if the wrapper is bigger, but if it's squishing out when you seal them, it's too much). Dip your fingers in a bowl of water and wet the edges of the wrapper. Fold in half and seal all edges. Place on a baking sheet or pan while finishing the rest. To cook, bring salted water to a boil and add ravioli, cooking about 3-4 minutes or until they float. Serve with your favorite pasta sauce.

PIZZA STROMBOLI

A stromboli is basically a pizza rolled up. It tastes just as wonderful, but is a different way to serve it. Besides being a yummy dinner, this recipe is also great for an easy lunch or an after school snack. When I made this for my family, 5 out of 5 liked it!

Yield: 2 Pizza Stromboli

2 loaves (2 pounds) frozen bread or pizza dough, thawed (I used Rhode's dough loaves)
3 egg yolks (reserve egg whites)
3 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon oregano
4-5 cups shredded mozzarella cheese
Pizza toppings (optional): 16 ounces sliced pepperoni, 4-ounce cans of mushrooms, diced green pepper, olives, bacon bits, browned Italian sausage, pineapple tidbits, whatever you like on your pizza!

On a greased counter top, roll out dough into two large 10 x 15-inch rectangles. Pick up dough by folding it over your forearm, then place dough on two separate foil-lined cookie sheets.

In a bowl, combine egg yolks, Parmesan cheese, oil, and dried oregano. Brush this mixture in a thin layer over the dough. Sprinkle with pepperoni, cheese, mushrooms, pepper, olives etc. Roll up, jelly-roll style, then pinch the dough together at the ends to seal.

Turn the roll so that the seam side is down. With a knife, make slits every 2 inches along the top of the dough. Brush top with egg whites, then sprinkle with sesame seeds or parmesan cheese.

Wrap one loaf with plastic wrap, label it (“350ºF for 35 minutes”), and freeze it. Bake the other loaf at 350ºF for 25 to 30 minutes or until golden brown. Warm pizza sauce and serve with the sliced loaf.

To serve: Bake at 350ºF for 35 minutes and serve warm with pizza sauce. (Sauce can be frozen and placed next to the pizza loaf.)

I used store-bought sauce but here is a quick recipe:

PIZZA SAUCE

Yield: 1 cup

1 (8 oz) can tomato sauce
1 Tablespoon oregano
1 teaspoon minced garlic.

Mix the oregano and garlic into the tomato sauce and serve warm.