Asiago Bread *Very Easy*

1 tube of crescent rolls
1 egg
1 block of asiago cheese
oregano
parsley
Unroll one half of the crescent onto a greased baking sheet. Beat the egg and use a pasty brush to coat the crescent roll with half the egg. Cover with shredded asiago cheese and sprinkle some oregano on top. Unroll the other half of crescent on top, coat with rest of egg. Cover with more cheese and oregano. You can use the parsley on both halves if you want, but I just do the top layer. Bake at 375 for 10-12 minutes as directed by crescent tube.

Peach Dump Cake. (Made this yesterday and it was super good! We served it with ice cream, whipped cream and freshly grated cinnamon)

Ingredients.

1 (29 ounce) can sliced peaches in heavy syrup, undrained
1 (18.25 ounce) box yellow cake mix
1 Stick butter cut into pats

Directions

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking dish with spray
Pour peaches and heavy syrup into the prepared baking dish. Spread cake mix evenly over peaches. Arrange butter pats in even rows on the cake mix.
Bake in the preheated oven until top of cake is golden brown, 35 to 40 minutes.

Asparagus Foil Packet for the Grill

1 Bunch Asparagus
2 Tablespoons Olive Oil
Juice of half a lemon
Ground Garlic Salt and Parsley to taste (or fresh garlic)

Place all in a piece of foil and fold up edges
Place on grill and cook to desired tenderness

Can be done in the oven at 375 for 10-15 minutes

Enjoy!

 Easy Apple Crisp 

4 tart apples
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water
i teaspoon lemon juice
1 cup sugar
3/4 cup flour
1/2 cup butter

Peel and slice apples. Place in greased casserole dish, sprinkle with the spices. Add water and lemon juice. Work sugar, flour, and butter together until crumbly. Spread over apples and bake at 350 degrees for 1 hour, uncovered until tender. Serve warm with whipped cream or ice cream.
Serves 6.

Preacher Cookies or No Bake Cookies!
Serves: 3 dozen

Ingredients
•1¾ cups granulated sugar
•½ cup milk
•8 tablespoons butter, cut into large pieces
•3 tablespoons unsweetened cocoa powder
•½ cup creamy peanut butter
•1 teaspoon vanilla extract
•¼ teaspoon salt
•3 cups quick cooking oats

Instructions
1.Add sugar, milk, butter, and cocoa powder to a medium heavy-bottomed saucepan over medium-high heat. Bring to a boil for exactly one minute. Remove from heat and stir in peanut butter, vanilla, salt and oats. Drop large scoops of no bake cookies onto parchment paper. Allow to dry for about 10-15 minutes until the no bake cookies have become firm.

 Earthquake Cake By Donna Marquette

1 Chocolate Cake Mix (ingredients for baking the cake) 
1 C. Coconut 
1 C. Chopped Nuts 
1 C. Chocolate Chips (optional)
1 Stick of Butter (softened)
1 8oz. Cream Cheese (softened)
4 C. Powdered Sugar
1 Chocolate or Vanilla Cool Whip (thawed)

Grease bottom and sides of a 9 x 13 x 2 inch cake pan. Sprinkle coconut, nuts and chocolate chips on bottom of pan. 
Make cake as directed on package. Pour gently on top of coconut, etc. 
Cream butter and cream cheese; adding one cup of powdered sugar at a time until all powdered sugar is incorporated. 
Very carefully - spoon this mixture on top of unbaked cake mixture. It won't spread so just drop it randomly. 
Bake at 350* for 1 hour. If you're using a convection oven, you may have to adjust the timing. Mine was done in 55 minutes.
When cool, top with Cool Whip of your choice.
Note: Place a cookie sheet on the rack below this cake just in case. It is an earthquake and it does sometimes erupt.

CHOCOLATE LASAGNA

*INGREDIENTS:
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips
*DIRECTIONS:
1. Begin by crushing 36 Oreo cookies. I used my Manual food processor for this, but you could also place them in a large Ziploc bag and crush them with a rolling pin or meat mallet. When the Oreo's have turned into fine crumbs, you are done.
2. Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.
3. Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the Oreo crust.
4. In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.
5. Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Green Chile Enchiladas
By Sylvia G

Ingredients:
Rotisserie Chicken
12 Corn Tortillas
Olive Oil (You can use vegetable or canola)
8oz of grated cheese (I used Mexican Blend)
Onions, Tomatoes, Olives (Optional)
Garlic Salt
Ground Cumin
Flour
Water
2 small cans Green Chiles

Directions:
1. Preheat Oven to 350 then Shred Rotisserie Chicken.
2. Heat up a couple of tablespoons of oil in a pan.
3. Once the oil is hot, add a corn tortilla to the pan. The tortilla should sizzle as it hits the pan. Turn it over and let it cook until little pockets of air start to bubble up in the tortilla. Then use a metal spatula to remove the tortilla from the pan, shaking off any excess oil, to a plate lined with paper towels. Continue to the tortillas this way, adding more oil as needed, separating the tortillas that are cooling with paper towels.
4. Scoop into a tortilla about 1 to 2 TBSP of the chicken then roll it up and place the bottom part of the roll face down into the baking pan.
5. Pour Enchilada Sauce onto the rolled tortillas.
6. Then top with cheese, onions, tomatoes, olives, etc..
7. Bake for 20 to 25 minutes until cheese is melted.

Green Enchilada Sauce
1. Pour about 1/4 cup of olive oil into pan.
2. Start to add a TBSP of flour in at a time using a whisk to make a paste.
3. Add Water to thin sauce out to your liking.
4. Add Green Chiles
5. Bring to a boil just long enough to thicken the sauce. If it seems a bit too thick for your needs, it can be thinned further with more water.
6. Season with Garlic Salt and Ground Cumin to your taste.

A Great Summer Dessert! So Dreamy and Delicious!

Orange Dreamsicle cake

Ingredients:
1 Box Orange Cake Mix
1 3oz Box of Orange Jello
1/3 cup canola oil
3 eggs
1/2 cup fresh orange juice
3/4 cup of water
Zest of 1 Orange
1lb of powder sugar
1/2 cup of fresh orange juice
8oz of cream cheese
1 stick of unsalted butter
1 tsp of vanilla
1/4 tsp salt

Cake Directions:
1 Turn oven on to 350
2. Coat a 13x9 cake pan with cooking spray.
3. Mix together these ingredients: Cake Mix 1 3oz Box of Orange Jello, 1/3 cup canola oil, 3 eggs, 1/2 cup orange juice, 3/4 cup of water and Orange Zest.
4. Pour into the cake pan and Bake for 25 minutes.
5. You can test to make sure its baked all the way through by poking the cake with a toothpick and if it comes out clean it is done if not then bake another 5 minutes and check again.
6. Take out and let it cool down.

Glaze Directions:
1. Whisk together 1/2 cup of orange juice with 3TBSP of Powder Sugar.
2. Using a toothpick, prick the cake when its cooled down, making holes all over and then pour glaze over the cake (you can use a spoon to do this.)
3. Be sure to pour over the whole cake.
Frosting Directions:
1. Beat softened butter, cream cheese, and remaining powder sugar, vanilla, and salt together.
2. Frost Cake.
Enjoy!

Judy's Best Ever Jalapeno Poppers 

12 ounces cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
1 tablespoon bacon bits
12 ounces jalapeno peppers, seeded and halved

1 cup milk
1 cup all-purpose flour
1 cup dry bread crumbs
2 quarts oil for frying

In a medium bowl, mix the cream cheese, Cheddar cheese and bacon bits. Spoon this mixture into the jalapeno pepper halves. Put the milk and flour into two separate small bowls. Dip the stuffed jalapenos first into the milk then into the flour, making sure they are well coated with each. Allow the coated jalapenos to dry for about 10 minutes. Dip the jalapenos in milk again and roll them through the breadcrumbs. Allow them to dry, then repeat to ensure the entire surface of the jalapeno is coated. In a medium skillet, heat the oil to 365 degrees F ( 180 degrees C). Deep fry the coated jalapenos 2 to 3 minutes each, until golden brown. Remove and let drain on a paper towel.

Caramel Apple Salad...a YUMMIE, light, Summer treat!

For one batch: you will need...
A few apples (you need a firm apple, I personally like Granny Smith, because the tart mixed with sweet is GOOD) today I used both Granny Smith and Red Delicious (3 green and one red) Chop into small bite size pieces
1 Large can of Crushed Pineapple in its own juice
1 Large box of Sugar Free Butterscotch pudding (dry pudding mix, do not prepare it)
1 regular size tub of Cool Whip

*Combine all ingredients and fold together well. Chill and Serve!!!
Easy Peasy and oh so good!!
(By Jenn D)

Italian Chicken Pasta Salad
WW friendly


8oz Whole grain rotini pasta
1/2 cup chopped tomato
1/2 cup chopped cucumber
1 cup light italian dressing
2 slices center cut bacon cooked and crumbled
12 oz cooked chicken breast (great way to use leftover chicken)
Salt and pepper to taste

cook pasta according to package directions. Mix all ingredients together in a bowl. You can eat warm or chill, I prefer it a little chilled.
Makes 4 servings: 335 calories, 5 g of fat and 8 WWP+

Mushroom Melt Stuffed Chicken 
Deliciously low carb

2 tablespoons butter
1 large onion, finely chopped
1/4 pound button mushrooms, chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup Italian seasoned bread crumbs
6 skinless, boneless chicken breast halves
6 slices Black Forest ham
1 cups shredded Havarti-pepper cheese
12 slices bacon
DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C).
Heat butter in a skillet over medium heat; cook and stir the onion and mushrooms with salt and pepper until the mushrooms are dark and juicy, about 5 minutes. Remove skillet from heat and stir in the bread crumbs. Set aside.
Place each chicken breast half between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an thickness of about 1/4 inch. Lay a flattened chicken breast out onto a work surface, and place a slice of ham on the chicken. Spoon about 3 tablespoons of the mushroom stuffing onto the chicken breast, and top with about 2 1/2 tablespoons of the Havarti cheese. Roll the chicken breast around the stuffing, wrap 2 slices of bacon firmly around each roll, and secure with toothpicks. Place the rolls into a 9x13-inch baking dish.
Bake in the preheated oven until the chicken is no longer pink and the stuffing is melted and hot, about 35 minutes. An instant-read thermometer inserted into the center of a roll should read at least 165 degrees F (74 degrees C). Remove the chicken rolls from the oven, and place an oven rack about 6 inches from the oven's broiler heat source. Turn on the broiler, and broil the rolls until the bacon is desired crispiness, 5 to 10 more minutes.
Serves 6, 5.4 g net carbs per serving 

Cool Whip Pudding Pops

1 pkg sugar free instant pudding
1 1/2c skim or fat free milk
2c fat free cool whip.
Dissolve pudding in milk, whip in cool whip. Spoon into 3 oz Dixie cups or ice cube tray and insert Popsicle stick or tooth picks. Freeze. Don't forget you can use other pudding flavors also to change it up! YUMMY!!! 

Cod and Shrimp Ceviche

1 lb Cod
1 lb medium Shrimp cooked
1 ½ cups lime juice for marinade
1 white onion chopped fine
½ cup cilantro leaves only, chopped fine
3 tablespoons orange juice
½ cup lime juice
½ cup ketchup
1-2 avocados cubed
½ peeled and cubed cucumber

1)Rinse cod and pat dry. Cut into ½ inch pieces and placed into a large bowl.
2)Add onion and lime juice, cover with plastic wrap and place in refrigerator for 4 hours. Fish should look cooked. Check to make sure fish is floating. Stir once during this time.
3)Cut shrimp into same size as cod pieces. Place in bowl.
3)Drain lime juice and reserve onion and fish. Add to shrimp.
4)Add remaining ingredients and combine. Serve immediately or chill.

Peanut Butter Cake!!

~*CAKE~*
2 cups sugar
1 3/4 self rising flour
1 cup milk
1 cup veggie oil or, or 1 cup(2 sticks) margarine melted
1 cup peanut butter
1 teaspoon vanilla extract

mix sugar and flour in a mixing bowl, add milk, peanut butter, oil and vanilla. Beat well.
pour in 3 greased and floured cake pans.
bake at 350 for 45 mins or until layers test done.
spread hot frosting over

~*FROSTING~*
1 cup peanut butter
1/4 cup (1/2 stick) margarine
1/4 cup milk
2 cups confection sugar

Combine the peanut butter, margarine, milk and con sugar in a saucepan.

Ranch Chicken Quesadilla 

1 Large Chicken Breast
4-6 Tortilla Shells ( I use a low carb brand)
1 Tablespoon Cooking Oil of Choice
1/2 Cup Ranch Dressing
Handful Cheddar Cheese.
Handful Pepper Jack Cheese.
Franks Hot Sauce to taste (Optional)

Should make 2-3 Quesadillas

Brown each side of chicken breast in oil then pour ranch dressing over the chicken. Turn to coat then cover and simmer on low till done (depending on the size of the chicken breast it should only take about 6 minutes or so) A nice sauce will form in the pan.

Broccoli Parmesan Garden Pasta

Ingredients:

3 cups of Garden Rotini
2 bunches of fresh chopped Broccoli
1 Tbsp. extra virgin olive oil
1 cup of grated parmesan
1/2 cup chopped onion
1 diced Tomato (optional)
Black Pepper to taste

Bring 4 cups of water to a boil and add pasta, broccoli and onion. Cook uncovered for about 10 - 12 minutes. Drain and add the olive oil and the cheese. Stir well. Add the fresh diced tomato and the pepper. Again, stir well. Enjoy!

Cheesecake Stuffed Cupcakes 

Ingredients
Cupcakes: 
2 cups of semisweet chocolate chips
1 1/2 cups of flour
1 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/3 cup oil
1 egg
1 tsp vanilla
1cup water

Cheesecake filling:
250 grams of cream cheese
1/4 white sugar
1 egg
1 tsp vanilla

Directions:
Cupcakes:
Preheat oven to 350

Melt chocolate chips in a glass bowl in the microwave, slowly. Do not over heat.

In a medium bowl combine flour, baking soda and salt.
In a large bowl whisk sugar, oil, egg and vanilla. Beat in melted chocolate. Gradually mix in flour mixture alternatively with the water. Mix well.

Cheese cake filling:
In a separate bowl beat with a mixer, cream cheese, sugar, egg and vanilla. Stir in 1 cup of the chocolate chips.

Fill each muffin cup to about less than half and spoon about a tbsp of cheesecake filling on top and then top with the remaining cupcake mixture.

Bake for 25 minutes or until a tooth pick comes out clean.
when you take them out of the oven top with remaining chocolate chips. Let them melt and spread them as frosting. Remove to wire rack. Makes 16

Perfect Cinnamon Rolls

Ingredient:
1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cold butter
7 to 8 tablespoons milk
FILLING
2 tablespoons plus 2 teaspoons butter, softened, divided 1/3 cup packed brown sugar 1 teaspoon ground cinnamon

Instructions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until crumbly. Stir in milk, a tablespoon at a time, and toss with a fork until mixture forms a ball. Turn dough onto a lightly floured surface; roll into a 7-in. square. Spread with 2 tablespoons butter.
Combine the brown sugar and cinnamon; sprinkle over butter. Roll up jellyroll style. Cut into six even slices. Place cut side up in greased pan. Bake at 400° for 18-20 minutes or until golden brown. Melt remaining butter; brush over rolls. Serve warm. Yield: 6 rolls. (you can double the recipe for as many as you want to make)

To Make Icing
2 cups powdered sugar
1 -3 tablespoon half-and-half cream or 1 tablespoon cream, approximate 1 dash salt, optional
1 teaspoon vanilla extract or 1 teaspoon lemon extract or 1 teaspoon orange extract

Directions:
Mix together sugar and enough cream to achieve a spreading consistency. Add extract flavor of your choice and salt (if desired- I omit). Spread over warm still warm cinnamon rolls. This also makes a nice icing for quick breads like banana bread or zucchini bread.