Baked Kale Chips
Ingredients:
• l lb. of kale, washed, patted dry, ends snipped off
• 3 tablespoons vegetable oil
• 3 tablespoons soy sauce
Directions
Heat oven to 350. Mix oil and soy together in a small bowl. Line cookie sheet with parchment paper.  Lay the leaves on the sheet, do not let them touch, you will be making batches of these. Using a pastry brush, lightly brush each leave, tops only.  Bake for 5 minutes and then flip the leaves, bake for another 3 - 5 minutes until crunchy. Let cool.  Do not put into a storage container until they are completely cool or you will have soggy chips.  Serve.  Enjoy.

Spicy Chicken Lettuce Cups
Ingredients:
• 1 whole roasted chicken, bones, fat, and skin removed, meat shredded
• 2 cups jarred red salsa (hot or mild)
• 1 tsp ground cumin
• salt and pepper to taste
• cayenne pepper, optional
• 1 head romaine lettuce, separated into leaves
• 1/2 bunch cilantro, chopped
Directions:
Add all the ingredients (except the lettuce) into a saucepan and on medium-low heat, bring to a low simmer. Allow mixture to cool to warm, or room temperature.  Taste, adjust seasoning if necessary.   Serve by spoonful in the lettuce leaves, topped with the fresh cilantro.

Salami-Pops
 Ingredients:
• 24 thin slices salami (large diameter salami)
• 4 oz cream cheese, softened
• 24 spinach or arugula leaves, washed, dried
• 24 bread sticks
 Directions:
Spread each slice of salami with a teaspoon of cream cheese. Place one spinach leaf in the middle of the slice. Place the top of a breadstick on the edge of the salami slice and roll up tightly. Repeat, and pile the salami-pops on a serving tray.  Serve immediately.

Veggie Pizza
Ingredients:
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Place 'n Bake™ refrigerated crescent rounds or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1package (8 oz) cream cheese, softened
• 1/2 cup sour cream
• 1 teaspoon dried dill weed
• 1/8 teaspoon garlic powder
• 1/2 cup small fresh broccoli florets
• 1/3 cup quartered cucumber slices
• 1 plum (Roma) tomato, seeded, chopped
• 1/4 cup shredded carrot
 Directions:
 1 Heat oven to 375°F. 2 If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In un-greased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. 3 Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes. 4 In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

Hummus

Ingredients:
• 1 16 oz can of chickpeas or garbanzo beans
• 1/4 cup liquid from can of chickpeas
• 3-5 tablespoons lemon juice (depending on taste)
• 1 1/2 tablespoons tahini
• 2 cloves garlic, crushed
• 1/2 teaspoon salt
• 2 tablespoons olive oil
Directions:
Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas.  Blend for 3-5 minutes on low until thoroughly mixed and smooth.  Place in serving bowl, and create a shallow well in the center of the hummus.  Add a small amount (1-2 tablespoons) of olive oil in the well.  Garnish with parsley (optional).  Serve immediately with fresh, warm or toasted pita bread, or cover and refrigerate.
Variations: For a spicier hummus, add a sliced red pepper or a dash of cayenne pepper.

Guacamole
 Ingredients:
• 2 avocados
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1 ripe tomato, chopped
• 1 lime, juiced
• salt and pepper to taste
Directions:
Peel and mash avocados in a medium serving bowl.  Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste.  Chill for half an hour to blend flavors.

Microwave Fudge
Ingredients:
• 3 cups chocolate chips
• 1 can sweetened condensed milk
• 1/4 cup butter
• 1 cup walnuts (optional)
Directions
Place all ingredients except nuts in bowl.  Microwave on medium for 3-5 minutes, stirring twice during cooking.  Stir in nuts. Pour into well greased 8 x8 baking dish. Refrigerate until set.  You can double this recipe in a 9x13 pan.  You can also use 1/2 chocolate and 1/2 peanut butter chips.

 

Nacho Dorito Taco Salad
Ingredients:
 1 lb. ground beef
1 Taco seasoning packet (follow directions)
1 head or bag of lettuce mix
1 tomato
1 Red pepper
1 small onion
2 C shredded cheddar cheese or Colby Jack
1 bag (at least ½ lb. Size Doritos Nacho Chips or Chips of choice, broken up)
1 bottle Catalina Dressing
Directions
Place all ingredients except nuts in bowl.  Microwave on medium for 3-5 minutes, stirring twice during cooking.  Stir in nuts. Pour into well greased 8 x8 baking dish. Refrigerate until set.  You can double this recipe in a 9x13 pan.  You can also use 1/2 chocolate and 1/2 peanut butter chips.

 

Orange Blondies
Ingredients:
  1 1/2 cups all-purpose flour
 2 cups sugar
 1 teaspoon salt
 1 cup (2 sticks) butter, softened
 4 eggs
 2 teaspoons pure orange extract
 1 teaspoon grated orange zest
 Preheat oven to 350 degrees F.
Directions
Grease a 13 by 9 by 2-inch pan and set aside. In a mixing bowl, stir together flour, sugar, and salt. Add butter, eggs, orange extract, and orange zest and beat with a handheld electric mixer until well blended. Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.  Remove from oven and pierce top of entire cake with a fork.
Glaze:
 1 cup confectioners' sugar
2 tablespoons orange juice
1 teaspoon grated orange zest
 
Combine all ingredients in a bowl, stirring until smooth. Pour glaze over cake. Cool cake and cut into squares.

 

Potato Soup
Ingredients:
4-5 cups potatoes, peeled and diced
 (I use russet baking potatoes)
1 onion, chopped
1 cup sliced carrots
 1 can evaporated milk
2 cups milk
1/2 tsp. salt
1/8 tsp. pepper
½ - to 1 cup instant potato flakes
1/8 tsp. oregano
1 tsp. parsley flakes
2 tbsp. butter or margarine
Directions
 In a large pot, add potatoes, carrots and onions, add water just above level of potatoes, cook potatoes and onions in boiling water until soft.  (Do not drain)
.Add the instant potato flake to the pot, mix until flakes blend with cooked potatoes, add remaining ingredients and milk mixture and stir to mix.  (You can add more instant potatoes if you want the soup thicker) or more milk to make thinner, more salt and pepper to taste.
Heat until simmering, for 1 to 2 minutes.   (You can also add ½ + cup grated cheddar or Colby jack cheese and bacon bits for an added kick!)

Pepperoni Pizza Puffs
Ingredients:
• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup milk
• 1 egg
• 1/4 cup Italian cheese blend
• 4 ounces Pepperoni Mini's (or regularly-sized pepperoni, chopped)
• 1 cup your favorite marinara
• 2 tablespoons fresh basil, thyme, or Italian parsley, chopped
Directions
Grease a mini muffin pan with nonstick cooking spray. In a large bowl, combine flour, baking powder, milk, egg, cheese, and pepperoni, stirring until completely mixed. Spoon batter into the prepared mini-muffin cups. Bake in an oven preheated to 400 degrees for 15-18 minutes. Sprinkle with fresh chopped herbs, and serve with warm marinara for dipping.