CREAMY WILD RICE TURKEY SOUP

Ingredients

1 tablespoon butter
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green onions
1/4 teaspoon dried rosemary
1/4 teaspoon black pepper
3 garlic cloves, minced
3 (16-ounce) cans chicken broth
1 1/2 cups cooked, cubed turkey breast
1 cup uncooked wild rice
1/3 cup all-purpose flour
2 cups milk
1/2 teaspoon salt

Directions
Melt the butter in a large pot over medium-high heat. Add carrot, celery, onion, green onion, rosemary, pepper and garlic. Sauté about 8 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Stir in turkey and rice; bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk until there are no lumps. Add to pan. Cook over medium heat until thick (about 8 minutes), stirring frequently. Season with salt.

Let's Dish
This is a great way to use up leftover Thanksgiving turkey, but it would also be good with chicken.  For a creamy soup, this is fairly healthy and not too fattening.  I use a quick cooking wild rice mix that includes white, brown and red rice.  It cooks up in only 15 minutes and the soup is ready in no time.  I have had requests to "leave out the carrots" and it's just fine without them.  Mushrooms are also a nice addition.

Who Dished It Up First
Adapted from myrecipes.com.  Originally published in Cooking Light. 

PUMPKIN CHEESECAKE

Ingredients

1/2 cup unsalted butter, melted
2 cups graham cracker crumbs
2 3/4 cups sugar
1 1/4 teaspoons salt
2 pounds cream cheese, softened
1/4 cup sour cream
1 (15 ounce) can pumpkin
6 eggs, lightly beaten
1 tablespoon vanilla
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions
Position a rack in the center of the oven and preheat to 325 degrees.  Coat a 10-inch springform pan with cooking spray. In a medium bowl, combine graham cracker crumbs, melted butter, 1/4 cup of the sugar and 1/4 teaspoon salt. Press the crumb mixture into the bottom and about halfway up the sides of the pan, packing it tightly and evenly. Bake until golden brown, about 15 minutes; cool completely.

Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust. Place a 9x13 pan on bottom rack of oven and fill halfway with hot water.  Place cheesecake on upper rack and bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour. Run a knife around the edges, then cover and refrigerate at least 8 hours or overnight.  Bring the cheesecake to room temperature 30 minutes before serving. Garnish with whipped cream and chopped pecans if desired.

Let's Dish
Making a cheesecake requires a bit of extra effort, but it's always worth it.  I still can't make a cheesecake without a cracked top, even with the pan of water in the oven, but a dollop of whipped cream will cover up most mistakes.  And seriously, who cares?  It's cheesecake!  Most recipes will have you wrap your pan in foil and set it right into the pan of water, but I always end up with water seeping into the cake, so I just put the pan of water on a separate rack in the oven.  And even with my lack of cheesecake baking skills, this still turned out delicious, with a great texture and flavor.  I think it tasted even better after several days in the refrigerator.

Who Dished It Up First
Adapted from foodnetwork.com

MOUTHWATERING STUFFED MUSHROOMS

Filed under Appetizers
Ingredients

24 whole fresh mushrooms
8-10 slices bacon, cooked and crumbled
2 (8 oz.) packages cream cheese, softened
1 cup dry breadcrumbs, divided
¼ teaspoon black pepper
½ cup grated Parmesan cheese
¼ teaspoon onion powder
¼ teaspoon ground cayenne pepper
2 tablespoons olive oil

Directions
Clean mushrooms; break off stems and discard. Combine cream cheese, bacon, ⅓ cup of breadcrumbs, Parmesan and spices. Brush mushroom caps with oil and fill with a generous amount of cream cheese filling. Dip tops in additional breadcrumbs and place on lightly greased baking sheet. Bake for 25-30 minutes until mushrooms are piping hot and liquid starts to form under caps.

Let's Dish
I tolerate mushrooms, but I love these stuffed mushrooms!  Really.  I like to serve them as an appetizer to Thanksgiving dinner and they are always a huge hit.  The filling can be made several days ahead of time and stored in the refrigerator.  Just be sure to bring it back to room temperature before stuffing the mushrooms. 
 
Who Dished It Up First
Adapted from allrecipes.com

WHOLE BERRY CRANBERRY SAUCE

Ingredients

1 (12 ounce) package cranberries
1 cup orange juice
1 cup sugar
1 teaspoon orange zest
1/4 teaspoon ground cinnamon

Directions
Combine orange juice and sugar in a medium saucepan; bring to a boil.  Add cranberries and return to a boil, stirring occasionally.  Reduce heat and boil gently for about 10 minutes, or until cranberries begin to pop.  Cool completely at room temperature then refrigerate until serving.

Let's Dish
I'll be honest, I could live without cranberry sauce at Thanksgiving, but it just doesn't seem right to skip it.  And it does look pretty on the table. I'll take this homemade version over the canned stuff any day.  It's so quick and easy to make my kids can do it with minimal supervision (and who doesn't need extra help in the kitchen on Thanksgiving?).

Who Dished It Up First
I took the recipe from the back of the Ocean Spray Cranberry bag and spruced it up with some orange juice and cinnamon.

GERMAN SWEET CHOCOLATE PIE

Ingredients

4 ounces Baker’s German Sweet Chocolate
1/3 cup milk
2 tablespoons sugar
1 (8 ounce) package cream cheese, softened
1 (8 ounce) Cool Whip topping, thawed
1 graham cracker pie crust

Directions
Heat chocolate and 2 tablespoons of the milk in saucepan over low heat, stirring frequently until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping and blend until smooth. Spoon into crust.  Freeze until firm, about 4 hours. Garnish with additional whipped topping and chocolate curls, if desired. Let stand at room temperature about 1 hour before serving.

Let's Dish
My family is very opinionated when it comes to pie, but this is one we all agree on.  It really is one of my favorites.  It's not too sweet or rich, which unfortunately means I can easily eat more than one piece.  I usually make it for the holidays, but it would also be a great summertime pie.  I like to use a chocolate crumb crust, and even a baked pastry-style crust works. I love that this pie goes in the freezer to set, so I can make it weeks ahead of time and I have one less thing to prepare for my holiday meal.  In fact, I usually make two and keep one in the freezer for another day.  Leftover pie should be stored in the refrigerator.

Who Dished It Up First
This is one of those recipes my mom pulled off the Cool Whip container years ago.  It's been a holiday tradition in our family ever since.

Printable recipe

CRANBERRY WALDORF SALAD

Ingredients

1½ cups chopped,fresh cranberries
1 cup chopped red apple
½ cup chopped celery
1 cup seedless red or green grapes, halved
⅓ cup raisins
¼ cup chopped pecans
2 tablespoons white sugar
¼ teaspoon ground cinnamon
1 (8 ounce) container vanilla yogurt

Directions
In a medium bowl, combine cranberries, apple, celery, grapes, raisins, and pecans. In a small bowl, combine yogurt, cinnamon and sugar. Add yogurt mixture to fruit mixture and toss to coat well. Cover and chill until serving.

Let's Dish
This is a beautiful holiday salad but is delicious any time of year.  It's also a welcome low-calorie addition to your holiday feast.  A food processor makes chopping the cranberries quick and easy.  I like to stir in the raisins and pecans just before serving so they don't go soggy. 

Who Dished It Up First
Adapted from allrecipes.com

ROASTED GARLIC AND LEMON GREEN BEANS

Ingredients

1 tablespoon olive oil
1 pound fresh or frozen green beans
1 small shallot, thinly sliced
2 cloves garlic, minced
1/4 cup sliced almonds, toasted
1 teaspoon lemon zest
Salt and pepper to taste

Directions
Preheat oven to 400 degrees.  In a medium sized glass baking dish, stir together beans, olive oil, sliced shallots and garlic.  Bake for 20-30 minutes or until beans are tender.  Remove from oven and stir in toasted almonds and lemon zest.

Let's Dish
My kids love these beans, so this recipe is a winner in my book.  They are easy enough to make for a week night meal, but fancy enough for a special occassion. 

Who Dished It Up First
My friend Kristen served these beans when she had our family for dinner one night.  I knew I had to get the recipe when my kids gobbled them up.  Kristin shared her cooking method with me and this is my best guess at a written recipe.

KING RANCH CHICKEN CASSEROLE

Ingredients

2 pounds boneless, skinless chicken breast halves
2 tablespoons olive or vegetable oil
2 tablespoons butter
1 small onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
1 garlic clove, minced
1 cup chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 ounce) can diced tomatoes and green chiles
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups grated Cheddar cheese
8-10 (8-inch) flour tortillas, cut into 1/2-inch strips

Directions
Preheat oven to 350°. Heat oil in a large skillet over medium heat. Cook chicken breasts until browned and cooked through.  Remove from pan and shred into bite size pieces.  Melt butter in same skillet over medium heat.  Add onion, and sauté until tender. Add bell peppers and garlic, and sauté 3 to 4 minutes more. Stir in chicken broth, both soups, diced tomatoes and green chilis, salt and spices. Cook, stirring occasionally, for about 5 minutes. Lightly grease a 9x13 inch baking dish.  Spread about 1/4 cup of the chicken mixture in the bottom of the pan to coat.  Layer with half of the tortilla strips.  Top with half of the chicken mixture and 1 cup of cheese. Repeat once. Cover and bake at 350° for about 40 minutes. Uncover and bake for and additional 5-10 minutes. Let stand 10 minutes before serving.

Let's Dish
This classic Texas dish is also is one of our family's favorite casseroles.  I once fed it to a couple of hungry young men and they suggested I open a restaurant!  I don't know many resaurants that serve casserole, but it is good.  I did a bit of research into the recipe's origins and discovered that while there is a King Ranch in Texas, they don't claim to have come up with the recipe.  I do know that true King Ranch Chicken calls for corn tortillas, but I'm the only one in the family who likes them, so I use flour instead.  The original recipe also calls for 2 cans of diced tomatoes and green chilis.  I find that one is plenty, but feel free to add another if you like a saucier casserole.

Who Dished It Up First
Adapted from myrecipes.com.

Printable recipe

WHITE BEAN DIP WITH ROSEMARY OLIVE OIL

Filed under Appetizers
Ingredients

1/4 cup olive oil, divided
2 cloves garlic, peeled and minced
2 cans (15 oz.) white beans, drained and rinsed
2 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
3 sprigs fresh rosemary, rinsed

Directions
In a frying pan over medium heat, stir half the olive oil and the 2 cloves garlic for about one minute, until garlic is fragrant but not browned. Pour the oil and garlic into a food processor. Wipe out the pan and set aside. Add white beans, lemon juice, and salt to the food processor and process until smooth. Pour into a serving bowl. Return the frying pan to medium heat and add the remaining olive oil and the rosemary sprigs. Warm the rosemary in the olive oil until fragrant, about 3 minutes, stirring occasionally so the rosemary doesn't burn. Remove from heat and cool for 10 minutes. Discard the rosemary and drizzle the olive oil over the bean dip.

Let's Dish
Yes, it does look a lot like mashed potatoes.  But this is much heathier, and  I don't feel so bad eating the whole bowl myself.  The olive oil drizzle makes for a great presentation, but if I'm making a batch for myself I just warm all of the oil, garlic and rosemary together.  Then I process that with the beans and other ingredients.   This is great with pita chips, veggies or toasted baquette slices.

Who Dished It Up First
Adapted from myrecipes.com. Originally published in Sunset Magazine.

CRANBERRY NUT BREAD

Ingredients

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon orange zest
1 egg, beaten
1 cup fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts

Directions
Preheat oven to 350 degrees.  Grease a 9x5 inch loaf pan.  In a medium bowl, mix together flour, sugar, baking powder, salt and baking soda.  Stir in orange juice, zest, oil, and egg until well blended.  Stir in cranberries and nuts.  Spread evenly in loaf pan.  Bake for 55 minutes or until toothpick inserted in the center comes out clean.  Cool for 15 minutes before removing from pan.

Let's Dish
In my house, this is Cranberry NO Nut Bread, since I'm the only one around here who likes nuts.  But if I were using nuts, I would use pecans.  Without the nuts, my husband and kids (okay, and me too) gobbled this up.  It's one of the reasons I like to buy extra cranberries when they're in season and keep them in the freezer. 

Who Dished It Up First
My friend Megan made this for me one year, and I somehow neglected to ask her for the recipe.  I found this recipe on the back of the Ocean Spray cranberry bag and I'm really hoping it's the same one.

TACO SOUP

Ingredients

1 pound ground beef
½ cup diced onion
2 cloves garlic, minced
1 can pinto beans, drained
1 can kidney beans, drained
1 cup frozen corn
1 (14 oz.) can Rotelle tomatoes
1 (28 oz.) can crushed tomatoes
2 cups water
1 (4 ounce) can diced green chilies
1 package taco seasoning mix
1 package ranch dressing mix

Directions
In a large pot, brown ground beef, garlic and onion.  Add remaining ingredients,and simmer for 30-60 minutes.  Serve with taco toppings, such as sour cream, shredded cheese, sliced green onion, olives and crushed tortilla chips.

Let's Dish
I've tried a lot of taco soup recipes and this one is the best.  It's really fast and easy to put together.  Besides browning the ground beef, there isn't much more involved than opening some cans, so it's a great way to use up your pantry staples.  It's the kind of recipe I like to throw in the slow cooker on busy days when I know there won't be much time for making (or eating) dinner.  You can use canned corn, but generally speaking I don't enjoy canned vegetables, so I prefer frozen.  Black beans are also a nice addition. The recipe makes a lot more than my family can eat, but the leftovers freeze well. 

Who Dished It Up First
I've tried a lot of taco soup recipes I didn't care for, so I decided to come up with my own.  I got the idea for adding a package of ranch dressing mix from Paula Dean.

CRISPY BAKED CHICKEN NUGGETS

Ingredients

2 pounds skinless, boneless chicken breast halves
2 eggs
1 cup buttermilk
1 1/2 cups Panko style bread crumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
Non-stick cooking spray

Directions
Preheat oven to 400 degrees.  Generously grease a baking sheet with non-stick cooking spray.  Cut chicken into bite size pieces or strips.  In a shallow baking dish or pie pan, whisk together buttermilk and eggs.  Place chicken pieces in buttermilk mixture and let sit for about 20 minutes.  Meanwhile, combine the breadcrumbs, Parmesan cheese, garlic salt, black pepper and cayenne in another shallow dish. Remove chicken pieces from buttermilk and coat in bread crumb mixture.  Place in a single layer on prepared pan.  Spray chicken with nonstick cooking spray.  Bake for 15 minutes, or until golden brown, turning once about half-way through cooking time.

Let's Dish
My kids, excluding the sometimes vegaterian, loved this!  I loved that it wasn't too greasy and fattening.  I suppose you could fry these up in some oil and they'd be really good, but I was aiming for something a bit healthier.  The coating of non-stick cooking spray helps the nuggets crisp up nicely in the oven.  There are probably hundreds of ways to coat and season chicken nuggets, so feel free to add or omit spices to suit your tastes.  If you don't have buttermilk, just add a tablespoon or so of vinegar to your milk and let it sit for a few minutes.  And if you don't have Italian breadcrumbs, just throw some basil and oregano into the mix.  We like ours dipped in Jalepeno Pepper Jelly.

Who Dished It Up First
Probably McDonald's.  This was my attempt to improve on one my children's favorite meals.

RASPBERRY OATMEAL COOKIE BARS

Filed under Desserts
Ingredients

1/2 cup packed brown sugar
1 cup flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup rolled oats
1/4 cup finely chopped pecans
1/2 cup butter, softened
3/4 cup raspberry jam

Directions
Preheat oven to 350 degrees. Grease an 8 inch square pan; set aside.  Combine brown sugar, flour, baking soda, salt, rolled oats and nuts. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam. Bake for 30-35 minutes or until lightly browned. Allow to cool before cutting into bars.

Let's Dish
I'm probably fooling myself, but I like to think of this as a "healthy" cookie. It's an easy treat to put together, using ingredients I almost always have on hand.  Although raspberry is my favorite, this can be made with any kind of jam, or even a combination.  Depending on what type of jam I'm using, I sometimes add a bit of cinnamon to the crust.

Who Dished It Up First
Adapted from allrecipes.com

Printable recipe

RESTAURANT STYLE SALSA

Filed under Appetizers
Ingredients

1 (14.5 ounce) can stewed tomatoes
1 (14.5 ounce) can Rotelle tomatoes
½ onion, finely diced
1 teaspoon minced garlic
½ lime, juiced
3 tablespoons chopped fresh cilantro
1-2 green onions, chopped
1 jalepeno, chopped, with most of the seeds removed (optional)
1 teaspoon salt
Dash pepper

Directions
Place all ingredients in a blender or food processor. Blend on low to desired consistency.  Serve with tortilla chips.

Let's Dish
I suppose "restaurant-style" depends on which Mexican restaurant you go to, but this is a lot like the salsa served in many of the Mexican restaurants around here.  I like the convenience of the canned tomatoes paired with the other fresh ingredients. Add as much or little jalepeno as you like to achieve the desired level of heat.  This does make a lot of salsa, but leftovers will keep in the refrigerator for several days.

Who Dished It Up First
Adapted from allrecipes.com

BAKED OATMEAL

Ingredients

½ cup vegetable oil
1 cup brown sugar
2 eggs
1¼ cups milk
¼ teaspoon salt
1½ teaspoons baking powder
3½ cups quick cooking oats
1 teaspoon cinnamon
¼ cup maple syrup
Dash vanilla

Directions
Beat together oil, brown sugar and eggs. Stir in milk. Mix in salt, baking powder, oats, cinnamon, vanilla and syrup. Pour into greased 9-inch pan. Bake at 350 until firm, about 30 minutes. Cut into squares and serve warm with milk and brown sugar.

Let's Dish
Me and my kids love this oatmeal.  My husband has an aversion to oatmeal going back to childhood, so he is missing out.  It's SO much better than the packaged stuff, and so easy to make.  Keep leftovers refrigerated and re-heat them in the microwave.

Who Dished It Up First
I got this recipe from my friend Mishie, who is a great cook.  This probably won't be the last time you'll see one of her recipes posted here.

TEX-MEX CHICKEN AND DUMPLINGS

Ingredients

8 cups chicken broth
1 store-bought rotisserie chicken
Juice of one lime
1/4 cup chopped cilantro
1 ( 14.5 ounce) can diced tomatoes and green chilis
1-2 jalepenos, sliced
2 cloves garlic, chopped
1/2 cup cream
Salt, pepper, cumin and cayenne, to taste

Dumplings
1 cup cornmeal
1/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup buttermilk
1 tablespoon melted butter
2 tablespoons minced cilantro

Directions
Add chicken broth to a large pot over medium-high heat.  Remove meat from chicken and shred.  Add shredded chicken and lime juice to broth.  In a blender or food processor, puree diced tomatoes and green chilis, sliced jalepenos, chopped cilantro and garlic.  Add to pot.  Stir in cream.  Season to taste with salt, pepper, cumin and cayenne. Bring to a boil.

Meanwhile, prepare the dumplings by stirring together cornmeal, flour, baking powder and salt in a medium bowl.  Beat the milk and eggs together and add to the dry ingredients.  Stir in melted butter and cilantro.  When the soup is boiling, reduce heat to low and gently drop the cornmeal batter into the pot, one tablespoon at a time.  Do not stir.  Cover and let dumplings steam for about 20 minutes.

Let's Dish
Even my husband, who doesn't like cornbread, said this was good.  I'm not the best dumpling maker around, and even when things got a little too mixed up, it still tasted great.  If you don't like things too spicy, I'd suggested one jalepeno, and no additional cayenne. 

Who Dished It Up First
I found this recipe at Homesick Texan, and if you want the real deal, you should go check out her site.  This recipe is my simplified version of her fabulous dish. She actually cooked a whole chicken herself and made her own broth and the whole nine yards! Judging by this recipe, I think she is a genius!  You can find lots of other yummy Texas style food at her site too.

PINEAPPLE BANANA MUFFINS

Filed under Breads
Ingredients

3 cups all-purpose flour
1 cup white sugar
1 cup packed brown sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/4 cups vegetable oil
2 teaspoons vanilla extract
1 (8 ounce) can crushed pineapple, drained
2 cups mashed ripe bananas




Topping
1/2 cup shredded coconut
1/4 cup chopped nuts
1/4 cup brown sugar

Directions
In a large bowl, combine the flour, sugars, salt, baking soda and cinnamon. In another bowl, beat the eggs, oil and vanilla; stir in the pineapple and mashed bananas. Stir the wet ingredients into the dry ingredients just until moistened. Fill lined muffin cups with batter, about 2/3 full.  Top with a generous amount of coconut topping.  Bake at 350 degrees for 20 minutes or until a toothpick comes out clean. 

Let's Dish
The pineapple flavor in this recipe isn't too overpowering, and it helps make the muffins moist.  The oil can easily be replaced with applesauce, and sometimes I even cut 1/2 cup of the sugar.  This makes about 2 dozen muffins and I usually make half with the coconut topping and half without.  That way everybody's happy.

Who Dished It Up First
This was originally a recipe for pineapple banana bread, given to me by my friend Darley.  I just bake it in muffin tins instead of loaves and came up with the coconut topping to compliment the pineapple and banana flavors.

CHICKPEA SALAD

Ingredients

1 (15.5 ounce) can chickpeas, rinsed and drained
1 (5 ounce) can tuna, drained
1 clove garlic, minced
1 green onion, chopped
1 tablespoon chopped red onion
2 tablespoons chopped black olives
1 small Roma tomato, chopped
1 teaspoon lemon juice
1/4 cup basil pesto
Salt and pepper to taste

Directions
Combine chickpeas, tuna, garlic, onions, olives, and tomato in a bowl.  Toss with lemon juice, then stir in pesto.  Season with salt and pepper to taste.  Refrigerate for at least one hour before serving.

Let's Dish
I have a love/hate relationship with lunch.  My husband is usually at work and my kids are all at school, so I love that it's the one meal where I can eat the things no one else in my family likes (chickpeas, for example).  But, since I'm just feeding myself, I hate spending too much time preparing something.  This salad is quick, easy and healthy.  It's also flexible.  If you don't like olives, leave them out.  Or try adding sundried tomatoes, roasted red peppers, or whatever vegetables you have on hand. 

Who Dished It Up First
There are a lot of chickpea salad recipes out there, but this one is my own creation.

POTATO BASIL FRITTATA

Ingredients

8 tablespoons unsalted butter
2 cups diced potatoes
8 large eggs
1 (15 ounce) container ricotta
1/2 pound Swiss or Gruyere cheese, grated
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 cup fresh basil, chopped
1/3 cup flour
3/4 teaspoon baking powder

Directions
Preheat oven to 350 degrees.  Melt 3 tablespoons of butter over medium-low heat.  Add potatoes and cook until tender, turning often.  Whisk eggs, stir in ricotta, Swiss or Gruyere, 5 tablespoons melted butter, salt, pepper and basil.  Sprinkle on flour and baking powder then stir into egg mixture until combined.  Transfer potatoes to a 9-inch pie plate or baking dish.  Pour the egg mixture over the potatoes.  Bake until browned and puffed, about 50 minutes.

Let's Dish

This light, fluffy egg dish is great for breakfast or brunch, but we have it most often for dinner. You can also make everything in a 10-inch oven proof omelet pan and have one less dish to wash.  The leftovers (if you have any) reheat well in the microwave. 

Who Dished It Up First

I got this recipe from my friend Kelly.  Everything she makes looks and tastes delicious!

BEST BANANA PUDDING

Ingredients
2 bags Pepperidge Farm Chessmen cookies
8-10 bananas, sliced
2 cups milk
1 (3.5 oz.) box instant vanilla pudding
1 (8 oz.) package cream cheese, softened
1 (14 oz.) can sweetened condensed milk
1 (8 oz.) container Cool Whip

Directions
Line the bottom of a 9x 13 inch pan with ½ of the cookies.  In a bowl, combine milk and pudding mix and blend well with electric mixer. In another bowl, mix together cream cheese and sweetened condensed milk until smooth. Fold whipped cream into cream cheese mixture. Add cream cheese mixture to pudding mixture and blend well. Layer sliced bananas on top of cookies in pan. Pour pudding mixture over bananas and arrange remaining cookies on top. Refrigerate until ready to serve.

Let's Dish
Let's just say the picture does not do this recipe any justice.  It's really yummy!  You could use vanilla wafers instead of the Chessmen cookies, but I think they make the dish special.  Plus, my kids love to play chess and every time I make this, they dream about playing chess with cookies.  I try to use any broken cookies on the bottom and save the pretty ones for the top.  This is also fun to make in individual serving dishes.
 
Who Dished It Up First
I first saw Paula Dean make this recipe on her Food Network show and knew I had to make it (and eat it)right away.   You could make this with vanilla wafers, but my boys love to play chess, so I always cave and buy the expensive cookies. I've adjusted some of the ingredients to reflect package sizes that are common in the grocery stores today.  For example, the original recipe calls for a 12 ounce tub of whipped topping, but I've never seen anything but an 8 or 16 ounce size.

LIME CHICKEN TACOS

Ingredients

1½ pounds boneless, skinless chicken breasts, cubed
⅛ cup red wine vinegar
½ lime, juiced
1 teaspoon white sugar
½ teaspoon salt
½ teaspoon ground black pepper
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
10 small flour or corn tortillas
1 tomato, diced
1/2 head iceberg lettuce, shreeded
1/2 cup shredded Monterey Jack or cheddar cheese
1/2 cup salsa

Directions
Sauté chicken in a medium saucepan over medium high heat for about 5 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an additional 5 minutes. Serve lime chicken mixture in warm tortillas topped with lettuce, tomato, salsa and shredded cheese.

Let's Dish
Although my husband would choose beef over chicken any day, I prefer this lighter version of tacos.  Crispy shells would be fine too.  Just use whatever you like or have on hand.  We also like to add sour cream and guacamole to our tacos.

Who Dished It Up First

Adapted from allrecipes.com

FOCACCIA BREAD

Filed under Breads
Ingredients

½ teaspoon sugar
⅔ cup warm water
2 teaspoons active dry yeast
2 scant cups all-purpose flour
½ teaspoon salt
4 tablespoons olive oil, divided

Optional Toppings
Roasted garlic
Parmesan cheese
Fresh or dried herbs
Sliced tomatoes
Sliced olives

Directions
Stir the sugar into the warm water, then stir in the yeast until dissolved. Stir in salt and 3 tablespoons of olive oil.  Mix in 1 cup of flour. Work in the last cup of flour and knead, adding only enough flour to keep the dough from sticking to your hands and the counter. Continue kneading until the dough is smooth and elastic and very soft. Oil the dough and place it in a bowl; cover with a damp cloth and let rest until double in bulk, about 1 hour. Punch dough down. Lightly grease a baking sheet or 9-inch square pan.  For a more rustic looking bread, press dough out in a circular shape to about 1-inch thickness and place on baking tray, or press into the 9-inch pan.  Cover and let the dough rise until doubled, about 30 minutes. Meanwhile, preheat the oven to 400 degrees. Before baking, make dimples in the bread by gently pressing your fingertips into the dough. Drizzle on the remaining olive oil. Top with any optional toppings. Bake for 15 minutes or until lightly browned.

Let's Dish
Since focaccia bread is supposed to look rustic, you don't need to worry about your loaf turning out perfectly. Which is good for me, because perfectly shaped loaves of bread are not one of my strengths.  I usually bake mine in a 9-inch square pan and top it with salt and pepper, rosemary and Parmesan cheese.  If you have any leftovers, it makes a great panini or grilled cheese sandwich.

Who Dished It Up First
I pulled this recipe from a Family Fun magazine years ago.  It's still one of our favorites.

JALEPENO PEPPER JELLY

Ingredients
2 red bell peppers

3 jalapeno peppers
5 cups white sugar
1½ cups apple cider vinegar
1 (6 oz.) pouch liquid pectin

Directions
Remove the stems and most of the seeds from the bell and jalapeno peppers. Mince peppers in a food processor or chop finely by hand.  In a large pot over high heat, combine the bell peppers, jalapenos, sugar and vinegar. Bring to a boil and continue boiling for 3 minutes. Remove pepper mixture from heat and cool for 5 minutes. Stirring constantly, add the pectin and let mixture continue to cool for 2 minutes more. Stir for 1 additional minute.  Pour pepper mixture into hot, sterilized jars and top with sterilized lids and bands. Place sealed jars in a simmering water bath for about 15 minutes. Remove from water and allow to cool slowly, creating a vacuum seal.

Let's Dish
This is the only thing I have ever canned with any success, and the recipe has not failed me yet.  I don't have any special canning equipment (or skills). I just simmer the sealed jars in the biggest pot I have.  It's always a good idea to wear gloves when chopping jalepenos. If you use a food processor, I recommend draining the excess liquid from the peppers before adding them to the jelly.  This stuff is great on chicken, sandwiches, crackers with cream cheese, or right off the spoon! The colors also make it great for Christmas gift giving. This makes enough jelly for about 6 (8 ounce) jars.
 
Who Dished It Up First
Adapted from allrecipes.com

HEARTY MINESTRONE

Ingredients

2-3 tablespoons olive oil
3 cloves garlic, chopped
1 small onion, chopped
3 stalks celery, chopped
2 cups sliced carrots
4 cups chicken broth
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (15 ounce) canelli beans
1 cup baby spinach, rinsed and sliced thin
1-2 red potatoes, chopped
1 tablespoon chopped fresh oregano
2 tablespoons chopped fresh basil
salt and pepper to taste
8 ounces seashell pasta
Grated Parmesan cheese for garnish

Directions
In a large stock pot, over medium-low heat, heat olive oil.  Add onion and garlic and saute for 2 to 3 minutes. Add celery and carrots and saute for 1 to 2 minutes more. Add chicken broth and and tomato sauce and bring to a boil. Reduce heat to low and add remaining vegetables, basil, oregano and salt and pepper. Simmer for an additional 30 minutes. Meanwhile, cook pasta according to package directions. Drain and set aside, coating with a bit of olive oil to keep it from sticking together.  Place about 1/4 cup cooked pasta into individual serving bowls. Ladle soup on top of pasta and garnish with Parmesan cheese.

Let's Dish
I've tried a lot of minestrone recipes and finally ended up with this.  This soup is really delicious and fresh tasting.  I like serving the pasta separately so it doesn't go mushy if there are leftovers.  This does make a lot of soup, so you might want to freeze half for later.  Feel free to add or substitute whatever vegetables you have on hand.  Zuchinni (unfortunately my family won't touch it) and green beans are both nice additions. 

Who Dished It Up First
This is my version of all the minestrone recipes I've tried over the years, although it is most closely based on a recipe called Jamie's Minestrone that I found on allrecipes.com.

SOFT OATMEAL COOKIES

Ingredients

1 cup butter, softened
1/2 cup white sugar
1 1/2 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 cups oats
2 cups chocolate chips

Directions
In a medium bowl, cream together butter and sugars. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats and chocolate chips. Cover, and chill dough for about 30 minutes.  Meanwhile, preheat oven to 350 degrees.  Lightly grease cookie sheets. Roll the dough into 1-inch balls and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Let's Dish
I consider oatmeal cookies the health food of cookies.  Oatmeal lowers cholesterol, right?  I love the hint of cinnamon in these cookies.  Both regular and quick cooking oats are fine in this recipe, although I prefer the regular version myself. You can skip chilling the dough, but if you like thick, chewy cookies, it's worth the extra 30 minutes.  These are great with raisins instead of chocolate chips, and at Christmas time, I like to use white chips and dried cranberries.

Who Dished It Up First
Adapted from allrecipes.com

SWEET PEPPER PASTA

Ingredients

1 tablespoon olive oil
1/2 small onion, thinly sliced
3 cloves garlic, chopped fine
1 red pepper, cut into strips
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 teaspoon Italian seasoning
1 cup chicken broth
1 tablespoon soy sauce
1 teaspoon peeled, grated ginger
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
8 ounces pasta or soba noodles, cooked al dente and drained

Directions
Heat olive oil in skillet over medium heat.  Add onion to pan and saute for about 3 minutes.  Add garlic and saute one minute more. Add pepper strips and season with Italian seasoning.  Saute for one or two more minutes, until peppers are just done and still crisp.  Stir in chicken broth, soy sauce, ginger and red pepper flakes.  Bring the mixture to a boil and simmer for 2-3 more minutes.  Stir in sesame oil.  Add hot cooked pasta to pepper mixture and toss to coat.  Sprinkle with Parmesan cheese before serving.

Let's Dish
For having such a light sauce, this dish is suprisingly flavorful.  You could easily add other vegetables, or even some thinly sliced beef or chicken breast.  Of course, fresh is best, but I  like to keep a bag of frozen bell pepper strips on hand so I can cheat and make this quickly on nights when we're short on time.

Who Dished It Up First
When I discovered I'd inherited the family's high cholestertol gene, I rushed out and bought several cookbooks featuring low-cholesterol cookbooks.  I adapted this recipe from Harriet Roth's Cholesterol Control Cookbook.

FRIGHTENING FINGERS

Ingredients
1 cup butter, softened
1 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon almond extract
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Red decorating gel
1/2 cup sliced almonds

Directions
In a large bowl, cream butter and sugar. Beat in the egg and extracts. Add salt and baking powder, then gradually add the flour.  Divide dough in half. Cover and refrigerate for 30 minutes or until easy to handle. Shape dough into fingers, 3-inches long and about 1/2 inch wide.  Using the flat tip of a table knife, make an indentation on one end of each for the fingernail. With a knife, make three slashes in the middle of each finger for the knuckle. Place fingers 2 inches apart on lightly greased baking sheets. Bake at 325° for 20 minutes or until lightly browned. When cookies are cool, squeeze a small amount of red gel onto nail bed.  Press a sliced almond over gel for nail, allowing gel to ooze around nail.

Let's Dish
They're almost to realistic to eat.  My boys beg me to make these every Halloween.  I usually double the recipe so we have plenty to take to the school's fall carnival. They sometimes like to attach the "fingernails" with green gel. Don't cut the knuckle lines too deep, or the cookies tend to break.  If you find the finger presentation a bit unappetizing, the shortbread style dough makes great cookies of any shape.

Who Dished It Up First
I found this recipe in Taste of Home's Celebrations Cookbook.

BUFFALO CHICKEN FLATBREAD PIZZA

Filed under Appetizers
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken, chopped into bite-size pieces
Salt and ground black pepper
2 tablespoons butter
1/2 cup hot sauce
4 flatbread rounds
2 ribs celery, sliced thin
3/4 cup shredded Monterey Jack cheese
1/4 cup blue cheese crumbles
2 green onions, sliced thin

Directions
Heat olive oil in a large skillet over medium-high heat.  Season the chicken with salt and pepper and add it to the preheated skillet. Sauté until cooked through and golden brown, 4-5 minutes. Reduce the heat to medium and add the butter to the skillet to melt. Add the hot sauce and cook, stirring occasionally, until the sauce has thickened and coats the chicken, 2-3 minutes. Place the flatbread rounds on a large baking sheet and divide the chicken equally between them. Scatter the celery over the chicken and top each pizza with shredded cheese, blue cheese crumbles and green onions. Bake until the bread is crisped and the cheese has melted, about 6 minutes.

Let's Dish
This is my new favorite pizza recipe.  I find that flatbread is a bit flimsy for pizza crust, so I use whole wheat pitas instead.  I also added the green onions. I thought they would compliment the other ingredients nicely. Plus, I love green onions!  If you have picky eaters like I do, just make a few pizzas with marinara sauce and cheese and everyone is happy!  I'm thinking these will be served at our next Superbowl party.

Who Dished It Up First
I saw Rachel Ray making these pizzas during a budget friendly recipes segment on Good Morning America.  You can find the original recipe here.