Triple Chocolate Surprise Brownies

Preheat oven to 350. Put ONE CUP BLACK BEANS, rinsed and drained, 2 TBSP LIGHT OLIVE OIL, 1/2 c THAWED AND SQUEEZED DRY FROZEN SPINACH, 1/4 C APPLESAUCE, 2 EGGS, 1 EGG YOLK, 3/4 C SUGAR, 3 TBSP UNSWEETENED COCOA POWDER and 1 1/2 TBSP INSTANT ESPRESSO POWDER (I use cocoa in place of this) in a food processor, pulse for one minute until smooth.

Microwave 3 OZ CHOPPED BITTERSWEET CHOCOLATE (I use dark choc chips) and 2 TBSP BUTTER in a glass bowl, stirring every 30 seconds or until smooth. Cool for 5 minutes.

Add above chocolate mixture, 2 TSP PURE VANILLA EXTRACT, and 1/2 TSP SALT to processor. Pulse to blend.

Transfer to a bowl. Stir in 1/2 C FLOUR and 1/3 C (or more) DARK CHOC CHIPS. Pour into an oiled 9x13 inch pan. Can top with 1/3 C CHOPPED PECANS (I don't use). Bake 25-30 min. Cool for 15 min.

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Melissa D'Arabian (Food Network)

I can't say these are "great" but my kids love them and I eat them too!

"The Whole Enchilada Chicken Soup"

3 c. fat free chicken broth (low sodium okay)
1 1/4 cups finely chopped celery
1/2 cup diced sweet yellow onion (I didn't have onion so I didn't use)
3 cups green enchilada sauce (2 small cans - I bought mild)
1 15oz can pure pumpkin
10 oz chopped or shredded cooked chicken (I used a rotis chick from the store)
1 cup frozen corn (or more)
I added cilantro - target has freeze dried herbs that last forever!
Optional - dash of hot sauce
Optional toppings: low fat shredded cheese, sour cream, crushed up chips (I used low fat)

In a large pot, bring broth to a slow boil. Add celery and onion and simmer for about 5 minutes.

Stir in enchilada sauce and pumpkin. After it returns to a boil, add chicken and corn and cilantro if using. Cook for 3-5 minutes.

Add hot sauce if using and toppings.

This really was so easy and so good!

Recipe Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Hungry Girl

Watermelon Pops

Puree 1/4-1/2 of a watermelon (seeds and all)
Strain it through a sieve over a bowl to get all the liquid out...it takes a few minutes, and you may have to stir it to get all the juice. Discard solids.
Squeeze one whole large lemon into the watermelon juice
Add sugar (optional) to taste...I added a tablespoon

Freeze into pops.

I'm thinking this would also be good with a lime! Completely FAT FREE...and watermelon is a natural diuretic!

Shared by: Bree Ginden, Stillwell, KS
Recipe Source: Yours Truly

BBQ Chicken Pizza

Boboli pizza crust
1/2 cup bbq sauce
1/4 cup marinara sauce
1 lb. shredded chicken
1 Tblsp. sesame oil
2 cups shredded mozz. cheese

**Brown chicken in sesame oil and 1 Tblsp. bbq sauce. Combine 1/2 cup bbq and 1/4 cup marinara sauces and spread all over crust. Sprinkle chicken on pizza. Sprinkle cheese all over top. Sometimes I add sliced provolone cut up all over the top - to replicate Waldo pizza cheese! :) Bake at 450 for 15 minutes and then let stand 10 minutes before slicing.

Shared by: Cari Rabroker, Prairie Village, KS
Recipe Source: too frazzled to remember

Oat Snack Mix

1/2 c butter or margarine
1/3 c honey
1/4 c packed brown sugar
1 tsp cinnamon
1/2 tsp salt
3 c. oat cereal (I used whatever was left in my pantry...Cheerios, heart to heart o's)
1 1/5 c (or more) old fashioned oats
1 c. chopped walnuts (optional)
1/2 c. (or more) dried cranberries
1/2 c (or more) choc. covered raisins
anything else you can think of that might work....other nuts, dried fruit, etc

Melt butter in saucepan on stove. Add honey, brown sugar, cinnamon and salt and mix till sugar is dissolved. In lrg bowl mix together 3 cups oat cereal (any cereal would do actually). Pour butter mixture over and mix till all is coated. Bake in lrg 9x 11 or larger dish. 275 degrees. 45 min. Stir every 15 minutes or so. Allow to cool when done and continue to stir every so often while it is cooling. Add cranberries, raisins and nuts when cooled.

Recipe shared by: Kimberly Levitan, Leawood, KS
Recipe Source: too frazzled to remember

Pecan-Crusted Tilapia

Yield: 4 servings (serving size: 1 tilapia fillet)

Ingredients
• 1/2 cup dry breadcrumbs
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup low-fat buttermilk
• 1/2 teaspoon hot sauce
• 3 tablespoons all-purpose flour
• 4 (6-ounce) tilapia or snapper fillets
• 1 tablespoon vegetable oil, divided
• 4 lemon wedges

Preparation
Combine first 5 ingredients in a shallow dish. Combine buttermilk and hot sauce in a medium bowl; place flour in a shallow dish. Dredge 1 fillet in flour. Dip in buttermilk mixture; dredge in breadcrumb mixture. Repeat procedure with remaining fillets, flour, buttermilk mixture, and breadcrumb mixture.Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 fillets; cook 3 minutes on each side or until fish flakes easily when tested with a fork. Repeat procedure with remaining oil and fillets. Serve with lemon wedges

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: too frazzled to remember

Glazed fall vegetables

makes 6 servings

2 sweet potatoes
1 medium baking potati
1 med acorn squash
3 carrots
1/3 c brown sugar
2 tbsp melted butter
2 tbsp maple syrup
1 tsp vanilla extract
1/2 tsp ground cinnamon

1. preheat oven to 425. Peel carrots, sweet potatoes and potatoes and cut into 1 inch cubes. Halve, peel, and seed squash and cut into cubes as well. Combine all in a lrg bowl
2. stir together brown sugar, syrup, vanilla and cinnamon. Pour over veggie mix. Toss well. Pour into lightly greased roasting pan
3. bake at 425 for 1 hr or until veggies are tender and lightly browned. Stir every 20 min or so. Season with salt to taste

I love this recipe bc it can easily be done without measuring anything. I often don't have potatoes or add in a little less or more of something I need to use up. It's yummy, good for a sweet tooth and kids love it too! I do mine on a foil lined cookie sheet bc it's easier cleanup

Shared by: Kimberly Levitan, Leawood, KS
Recipe Source: Southern Living magazine

Cranberry-Stuffed Pork Chops With Roasted Carrots

Serves 4
Hands-on Time: 15m
Total Time: 30m
Ingredients
1 1/2 pounds carrots, thinly sliced
1 small red onion, sliced
3 tablespoons olive oil
Kosher salt and black pepper
1/2 cup dried cranberries, chopped
2 tablespoons apricot preserves
1/2 teaspoon ground coriander
4 1-inch-thick bone-in pork chops (about 2 1/2 pounds)
Directions
1. Heat oven to 400° F. On a baking sheet, toss the carrots, onion, 2 tablespoons of the oil, ¼ teaspoon each salt and pepper. Roast, stirring once, until tender, 25 to 28 minutes.
2. Meanwhile, combine the cranberries, preserves, and coriander in a bowl. Using a paring knife, cut a 3-inch-deep pocket in the side of each chop and stuff with the mixture.
3. Heat the remaining oil in a large ovenproof skillet over medium-high heat. Season the pork with ½ teaspoon each salt and pepper and brown, 2 to 3 minutes per side. Transfer to oven (on the rack above the carrots) and roast until cooked through, 6 to 8 minutes. Serve the pork with the carrots.
Nutritional Information
Calories 512; Cholesterol 115mg; Sat Fat 6g; Sodium 670mg; Protein 44g; Carbohydrate 35g; Fiber 5g

Shared by: Amy Hollander, Frisco, TX
Recipe Source: realsimple.com

Miso-Marinated Cod with Fava Beans

1 cup white miso
1 tbsp peeled, finely chopped ginger
2 tbsp roughly chopped fresh cilantro
1 tbsp finely chopped shallot plus 1/2 cup thinly sliced shallots
4 cod fillets (about 5 oz each)
2 cups shelled and peeled fava beans (or shelled fresh peas)
6 cups homemade or 4 cans (13 oz each) low-sodium chicken broth
2 tsp finely chopped fresh thyme
1 tbsp unsalted butter
1 tbsp canola (or corn) oil
Freshly ground black pepper
Preparation

Stir together miso, ginger, cilantro and 1 tbsp shallot in a bowl. Coat each fillet with mixture; cover and refrigerate 6 hours. Bring fava beans, broth, 1/2 cup shallots and thyme to a boil in a medium saucepan. Lower heat; simmer until beans are very tender, about 10 minutes. (If using peas, simmer 5 minutes.) Drain excess broth, leaving just enough to cover beans. Stir in butter; season with salt and pepper. Remove cod from marinade. Heat oil in a large nonstick skillet. Cook cod until well browned and firm, turning once, about 4 minutes per side. Using a slotted spoon, divide fava beans among 4 plates; top with cod. Serve immediately.

Shared by: Amy Hollander, Frisco, TX

Recipe Source: too frazzled to remember

Maple-Roasted Chicken With Sweet Potatoes

Serves 4

Ingredients
1 3 1/2- to 4-pound chicken, cut into 8 pieces
1 yellow onion, cut into 1-inch wedges
2 small sweet potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons maple syrup
6 sprigs fresh thyme

Directions
1. Heat oven to 400° F.
2. Rinse the chicken and pat it dry. Arrange the chicken, onion, and sweet potatoes in a 9-by-13-inch baking dish. Drizzle the oil over the chicken and vegetables and season with the salt and pepper. Toss to coat. Drizzle with the maple syrup and top with the sprigs of thyme.
3. Roast, stirring the vegetables once, until the chicken is cooked through, about 1 hour, 15 minutes. Let rest for 10 minutes before serving.
Tip
The maple glaze can also be used with a whole chicken or Cornish game hens.
Nutritional Information
Calcium 59.39mg; Calories 625.18; Calories From Fat 49%; Carbohydrate 19g; Cholesterol 222.91mg; Fat 34.5g; Fiber 1.41g; Iron 3.98mg; Protein 56.66mg; Sat Fat 8.64g; Sodium 457.81mg

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember

Corn Casserole

½ cup margarine
15 oz. corn with liquid
15 oz. cream corn
8.5 oz jiffy cornbread mix
2 eggs slightly beaten
1 cup sour cream
1 cup grated cheddar cheese

Preheat oven to 350. Melt margarine in 9x13. Add corn, cream corn and corn bread. Mix gently with a fork. Add eggs. Drop sour cream and fold gently. Sprinkle cheese on top. Bake for approximately 30 min. or until firm in the middle.

Shared by: Debbie Block, Leawood, KS
Recipe Source: Too frazzled to remember

Baked Potato Soup

Ingredients:
2 medium potatoes, baked and cooled
1 can (14-1/2 ounces) chicken broth
2 tablespoons sour cream
1/8 teaspoon pepper
1/4 cup shredded cheddar cheese
1 tablespoon crumbled cooked bacon or bacon bits
1 green onion, sliced

Directions:
Peel potatoes and cut into 1/2-in. cubes; place half in a blender. Add broth; cover and process until smooth. Pour into a saucepan. Stir in sour cream, pepper and remaining potatoes. Cook over low heat until heated through (do not boil). Garnish with cheese, bacon and onion. Yield: 2 servings.

Recipe shared by: Adrienne Lasky, Plano TX

Recipe Source: too frazzled to remember

Fish Fillets with Pineapple Mango Salsa

Prep: 5 minutes
Cook: 10 minutes
Makes 4 servings

1 tbsp. olive oil
4 fish fillets (cod, tilapia, or salmon)
1 16-oz. jar of Pace Pineapple Mango Chipotle Salsa (or homemade)
4 cups hot cooked white or brown rice

Heat oil in a 12-inch skillet over medium-high heat. Add fish and cook for 5 minutes or until well browned on the bottom. Turn fish over. Pour salsa over fish.Reduce heat to low. Cover and cook for 5 minutes or until fish flakes easily when tested with a fork. Serve fish and sauce over rice.

Recipe shared by: Adrienne Lasky, Plano, TX
Recipe Source: Pace Foods

Scrambled Eggs and Rice

(Serves 4 kids ages 4 to 5)
7 Eggs
2 Cups Cooked Rice
3 TB Butter (I use Country Crock Churn Style)
1/2 t Cracked Pepper1 t
Salt

Beat the eggs thoroughly with salt and pepper. Melt the butter in anon-stick pan over medium high heat. Pour the egg mixture into the pan andlet cook for approximately 30 seconds or until it starts to bubble then stirwith spatula and repeat until 1/2 liquid and half coagulated. Add rice andbreak it up by scrambling with the eggs. Turn down heat to medium andcontinue to scramble until cooked to desired doneness.

Most kids will absolutely LOVE this recipe. I grew up on it and enjoy it tothis day! Yeah, I'm a frazzled dad, but I love to cook and I like to thinkI am pretty good at it. You can adjust the salt and pepper to your liking.

Shared by: Eric Smith, Shawnee, KS
Recipe Source: Family recipe

Apple Enchiladas

**Delicious and VERY easy**

10-12 flour tortillas
2 cans apple pie filling
Cinnamon
½ cup butter
½ cup sugar
½ cup brown sugar
1 cup water

Fill each tortilla with a good size scoop of apple pie filling. Sprinkle with cinnamon and roll up, placing into a 9 x 13 pan. Boil sugar, brown sugar, butter and water in a pan for 2-3 minutes. Pour over tortillas and allow to set on the counter for 25 minutes. Bake at 350* for another 25 minutes. Serve warm with vanilla ice cream. Shared by: Sarah Ehlers, Kansas City, MO Recipe Source: too frazzled to remember

Monkey Muffins

1.) Preheat oven to 350 degrees.
2.) Mash 4 bananas.
3.) Put 2 cups of flour (I use whole wheat flour) and 1 tsp baking soda in a small bowl.
4.) Put ½ cup butter (softened) and 1 cup sugar in large bowl. Beat until creamy.
5.) Add 2 large eggs. Mix.
6.) Add bananas, 1 tsp salt, 1 tsp vanilla. Mix well.
7.) Add flour mixture and ½ cup sour cream. Mix well.
8.) Fill muffin cups ½ full and bake for 15-18 minutes.

Shared by: Jennifer Wayer, Lenexa, KS
Recipe Source: A parenting Magazine

meatloaf

Ingredients

· 1 1/2 pounds ground turkey
· 1 small yellow onion, chopped
· 1/2 cup bread crumbs
· 1 egg, beaten
· 1 cup grated Parmesan
· 2 tablespoons plus 2 teaspoons Dijon mustard
· 1 cup flat-leaf parsley, chopped
· 1 7-ounce jar roasted red peppers, cut into 1/2-inch pieces
· kosher salt and pepper

Directions

· Heat oven to 400° F.
·
· Combine the turkey, onion, bread crumbs, egg, Parmesan, 2 tablespoons of the mustard, the parsley, red peppers, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a large bowl.
· Shape the meat into an 8-inch loaf and place in a baking dish. (See Tip, below.)
· Bake until no trace of pink remains (internal temperature should be 165° F), about 45 minutes. Transfer to a cutting board and let rest 15 minutes before slicing.
· Quick Tip: A loaf pan isn't the best choice for meat loaf. Use a large pan with 1 1/2- to 2-inch sides, or a 7-by-11-inch baking dish instead.

Shared by: Amy Hollander, Frisco, TX
Recipe Source: too frazzled to remember

Eggplant dish from Azam’s kitchen

Ingredients:
Fresh eggplant, one to two lbs
Onion (yellow), ¼ lb, cut into thin slices
Garlic, one big bulb
Olive oil
ground black pepper, ¼ teaspoon or to taste
salt to taste (may add a dash or two of curry)
Fresh red tomatoes, ¼ to ½ lb

Procedure:
Wash the egg plant surface under running water. Put it in a microwave safe dish and cover. Cook it 5 to 6 minutes in microwave oven. In a nonstick two quart pot begin to warm, add three or four tablespoons full of olive oil. Add thinly sliced onion to warm olive oil in pot. Raise temperature to medium heat.
Remove skin from cloves and cut them into small pieces, add to already cooking onions and stir until onion and garlic are lightly browned. Add ground pepper to onion/garlic mixture. Salt to taste. Add cut tomatoes and cover with lid. Cook until tomatoes are broken and tender.
Take the cooked egg plant out of microwave. With knife chop the eggplant into small pieces. Add chopped eggplant into tomato/onion mixture. Stir well and cook on slow heat for half hour. Make sure that the excess water in eggplant is evaporated. Oil begins to appear on side of pot.
Delicious eggplant is ready to eat with rice or pita. Bon Appetite.

Shared by: Amy Hyken-Lande, Overland Park, KS
Recipe Source: a friend in Houston

pork tenderloin

--2-5 lb pork tenderloin (the closer to 5, the more you can freeze) (but buy it on sale or at Costco/Sam’s)
--Regular A&W root beer
--Jack Daniels bbq sauce, “Hickory Brown Sugar”

Put the pork in the crock pot and add enough root beer to get to the top of the pork. Turn it on low and cook for 3-4 hours. Drain off the liquid, shred the pork (I wait until it cools off some, cutting it up a little to speed up the cooling process) and put the shredded pork back in the crock pot. Add some of the bbq sauce (to your liking). Stir and let it cook on low for 30 min or so.

Shared by Amy Hollander, Frisco, TX
Recipe source: too frazzled to remember

southwest chicken pie

1 10 oz pkg pillsbury refrig pie crust (there should be two in there)
about 10 oz cooked chicken breasts, more or less
1/2 cup uncooked instant rice
1 15 oz can black beans drained and rinsed
1 11oz can mexicorn drained
1 21/4 oz can sliced olives drained
1 tsp garlic powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 cup sour cream
1 cup salsa
2 cups colby-jack cheese

1 egg beaten
1 tsp parsley

Prepare pie crust as directed on box for a 9 inch pie pan (don't cook, just set out to get to room temp then line bottom of pan with one crust). In large bowl combine all ingredients except egg and parsley. Mix well. Pour mixture into crust lined pan. Top with 2nd crust, flute, cuts slits in several places. Brush top of crust with beaten egg and sprinkle with parsley.

Bake 400 for 40-50 minutes. Cover edges of crust with foil after about 20 minutes. Serve with chips, guac, sour cream or whatever garnishments you wish
Shared by Kimberly Levitan, Leawood, KS
Recipe Source: my neighbor