Meat-Stuffed French Bread

Meat-Stuffed French Bread
1 loaf French bread
1 lb ground beef
2 T finely diced onion
1/2 c chopped celery
1/2 c chopped carrots
1 t minced garlic
1 can cream of mushroom soup
2 T milk
2 t Worcestershire sauce
salt and pepper, to taste
1 1/2 c Cheddar cheese

1. Preheat oven to 350*. Slice French bread in half, lengthwise, and tear out as much of the middle of the bread as you can. Place the torn pieces in a large bowl, making sure that they are pretty small pieces. Set the bread crusts on a large baking sheet and set aside.
2. In a large pan, brown ground beef and onion together over medium-high heat. Drain grease and add celery, carrots, and garlic; cook a few minutes until vegetables are tender.
3. Add soup, milk, and Worcestershire sauce, season with salt and pepper, and cook, stirring occasionally, until heated through.
4. Toss beef mixture with bread pieces and spoon in to one bread crust, sprinkle with cheese, and top with other bread crust.
5. Bake for 10-15 minutes, or until cheese is melted; remove from oven and let sit for 5 minutes before slicing and serving.

Creamy Tomato Spinach Ravioli

Creamy Tomato Spinach Ravioli
1 (25 oz or more) bag frozen ravioli
2 t minced garlic
1 c fresh spinach, chopped
1- 14.5 oz can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t basil
1 t onion flakes
2 T flour
1 1/2 c half and half (or cream)
1/4 c Parmesan cheese

1. Boil ravioli until al dente.
2. Meanwhile, in a large pan over medium heat, heat garlic until fragrant, about 30 seconds; add spinach, tomatoes, salt, pepper, basil, and onion flakes. Stirring frequently, bring mixture to a simmer.
3. In a small bowl, whisk together flour and half and half; add to pan, along with Parmesan cheese.
4. Heat through and then turn heat down to medium low; stir until it starts to thicken, about 5 minutes.
5. Add ravioli to pan and toss gently.

Bacon Honey Mustard Chicken

Bacon Honey Mustard Chicken
4 chicken breasts
3/4 c honey
1/2 c yellow mustard
12 slices raw bacon
1 c Mozzarella cheese

1. Preheat oven to 375*.
2. In a small bowl, whisk together honey and mustard.
3. Wrap three pieces of bacon around each chicken breast and place them in a baking dish; pour honey mustard evenly over chicken.
4. Bake for 30-40 minutes until juices run clear and the bacon is cooked.
5. Switch the oven to broil, top chicken with cheese, and broil for a few minutes until cheese is melted.

Coconut Bars

Coconut Bars

1 c butter, softened, separated
1 c sugar
2 eggs
1 1/2 T [light] sour cream
1 1/2 t vanilla, separated
1 1/2 t coconut extract, separated
2 1/2 c flour
1/2 t baking powder
1/2 t + pinch salt

1 c shredded coconut, toasted
2 c powdered sugar

2-3 T half & half (or milk)

1. Preheat oven to 375*; line a 9x13 with foil and spray lightly with cooking spray.
2. In a stand mixer, cream together 1/2 cup butter and sugar; add eggs, sour cream, 1 t vanilla, and 1 t coconut extract. Mix until well combined.
3. Stir in flour, baking powder, and 1/2 t salt. Press dough into pan and poke several times with a fork.
4. Bake for 17-20 minutes or until lightly browned on edges; cool completely.
5. In a medium bowl, beat together remaining 1/2 cup butter, powdered sugar, and half & half until light and fluffy; whip in remaining 1/2 t vanilla, 1/2 t coconut extract, and pinch of salt.
6. Fold in toasted coconut, reserving about 1/4 cup; spread frosting over bars and sprinkle with reserved coconut.

White Arugula Pizza

White Arugula Pizza
12 oz refrigerated pizza dough
2 t olive oil
6 cloves garlic, crushed
2/3 c ricotta cheese
2 T mayonnaise
1 t thyme
1/4 t pepper
1/3 c Parmesan cheese
1/4 c Mozzarella cheese
1 t fresh lemon juice
1 t balsamic vinegar
1 1/2 c baby arugula


1. Place a pizza stone in the oven and preheat to 500*; bring dough out of fridge.
2. Heat a small pan over medium heat and add oil; add garlic and cook until lightly browned. Remove garlic with slotted spoon and reserve oil.
3. Combine garlic, ricotta, mayonnaise, thyme, pepper, and Parmesan in a medium bowl and mix until almost smooth.
4. On a floured surface, roll out dough to a little bit smaller than the pizza stone and pierce dough with a fork. Lay dough on the pizza stone and bake for 5 minutes.
5. Spread ricotta mixture on crust and sprinkle with Mozzarella; bake for 10 minutes until crust and cheese are lightly browned.
6. Combine reserved oil, lemon juice, and vinegar in a medium bowl; toss in arugula.
7. Top pizza with arugula mixture.

Amish Broccoli Salad

Amish Broccoli Salad
1 head broccoli, chopped
1 head cauliflower, chopped
1 c [light] mayonnaise
1 c [light] sour cream
1/2 c sugar
1/2 t salt
1 c shredded Cheddar cheese
1/2 lb bacon, cooked and crumbled

1. In a large bowl, combine mayonnaise, sour cream, sugar, and salt; toss in broccoli and cauliflower and coat evenly.
2. Gently stir in cheese and bacon, reserving a small amount to sprinkle on top just before serving.

Slow Cooker Cinnamon Almonds

Slow Cooker Cinnamon Almonds
1 egg white
2 t vanilla
4 c raw almonds
1 c sugar
1 c brown sugar
3 T cinnamon
1/8 t salt
2 T water

1. In a medium bowl, whisk egg white and vanilla until frothy; stir in almonds to coat.
2. In a gallon-sized ziplock bag, toss together sugar, brown sugar, cinnamon, and salt.
3. Using a slotted spoon, spoon almonds in to bag and shake to coat.
4. Spray slow cooker with nonstick spray and dump in all contents of the gallon bag.
5. Cook on high for two hours, stirring every 20 minutes. After the two hours, stir in water, turn heat down to low, and cook for another hour, stirring every 20 minutes.
6. Line a cookie sheet with parchment paper and spread almonds evenly to cool.