Chocolate Bread Pudding

Chocolate Bread Pudding (shared by Michelle)

Ingredients:

1/2 loaf (8 slices) Whole Wheat Honey Bread

1 and 1/2 cups Brownie Truffle Baking Mix (Trader Joe's- just the dry mix, don't add anything else)

2 and 1/2 cups whole milk (*i used 2% milk)

1. Cut crusts off bread slices. Cube bread into 1/2 inch by 1/2 inch pieces. Toss diced bread in an 8 x 8-inch lightly greased or buttered baking pan and arrange so pan is filled evenly.

2. Combine milk and brownie mix. Stir well for a minute until dissolved. Pour brownie mixture over diced bread. Lightly press down on bread pieces so that they are thoroughly soaked through with brownie liquid.

3. Set pan aside while you preheat oven to 350, perhaps 10 minutes or so. This extra time will give the bread time to soak further. Cover pan tightly with foil and bake for 30 minutes.

4. When done, remove pan from oven and let it cool for 15 minutes, allowing bread pudding to set. Serve warm with vanilla ice cream.

Antipasto Pasta Salad with Oven Roasted Vegetables

Antipasto Pasta Salad (shared by Lara)

Ingredients:

3 cups whole wheat fusilli pasta

1 cup ham, sliced or cubed

1 (8 oz.) container marinated mozzarella balls

2 cups oven roasted vegetables (see oven roasted vegetable recipe below), diced into 1-inch pieces

1/2 cup pitted Kalamata olives

1 cup canned artichoke hearts, quartered

1/4 cup Balsamic Vinaigrette

1/4 cup fresh basil leaves, chopped

1/4 cup Parmesan cheese

Salt and pepper

1. Cook pasta according to package directions. Drain.

2. Mix all ingredients in a large bowl and toss well. Add salt and pepper to taste.

Oven Roasted Vegetables with Rosemary

Ingredients:

2 zucchini, sliced thinly lenghtwise (1/4 inch thick or less)

1 cup cut butternut squash (available bagged)

1 cup cut yams (available bagged)

1 red bell pepper, quartered, with seeds and pith removed

6-8 cloves of garlic, peeled

3 Tbsp extra virgin olive oil

1/2 tsp salt

1/4 tsp pepper

A few sprigs fresh rosemary

1. Preheat oven to 425.

2. Toss vegetables with olive oil, salt, and pepper, thoroughly coating all vegetables.

3. Place vegetables in a single layer in a 9 x 13-inch roasting/baking pan. Make sure red peppers are "cut side down." Place pan in the oven and roast uncovered for 20 minutes.

4. Add rosemary and roast for an additional 10-15 minutes or until veggies look done.

Artichoke Dip

Artichoke Dip (shared by Courtney "dip queen")

Ingredients:

1 can of artichokes (not marinated)- drained

1 can of Rotel- drained

shredded parmesan cheese

mayo

fresh garlic

garlic pepper to taste

*I didn't follow a recipe.

Just mix ingredients together until you get a good consistency. Bake 375 for 25-30 min.

Serve with pita chips, pita bread, crackers, bread or chips.

Dried Cherry Chicken Salad

Dried Cherry Chicken Salad (shared by Michelle)
Serves 12

Salad Ingredients:
4 cups chopped cooked chicken
1 cup chopped celery
1 cup pecan pieces
1 cup dried cherries
1/4 cup fresh chopped chives

Dressing Ingredients:

1/2 cup light mayonnaise

1/4 cup light sour cream (**I used plain fat free yogurt)

Juice of 1 lemon

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

In a large bowl, combine chicken, celery, pecans, and dried cherries. Stir in mayonnaise, sour cream (or yogurt), lemon juice, salt and pepper, then refrigerate and serve chilled.

**I served the chicken salad with little whole wheat rolls. ENJOY!

Chili Con Queso Dip

Chili Con Queso Dip (shared by Courtney Toller)
1 package of cream cheese
1 can turkey chili no beans
1 can of Rotel
Shredded mexican cheese blend

Spread cream cheese over bottom of square or round deep dish pan.

Then spread turkey chili over cream cheese and rotel over the chili.

Cover with shredded cheese. Microwave for 4-5 minutes or bake at 350 for 10-15 minutes.

I've never actually baked it, but I think it would turn out ok that way. Enjoy!

Mushroom Soup

MUSHROOM SOUP (shared by Megan Bitsoff)

*serves 10-12

Ingredients:

4 T butter

2 chopped yellow onion

1.5 lbs sliced mushrooms

4 T flour

10 cups beef broth

1/2 cup plus 3 T uncooked barley

Juice of 1 lemon

2 cups heavy whipping cream

garnish 6 T chopped parsley

In a large pot, melt butter, saute mushrooms and onion. Cover and steam over low heat for 10 minutes. Stir in flour and add beef broth. Add barley and simmer for 1 hour, until barley is tender. Add lemon and taste for seasoning. Add cream and do not boil. Garnish and serve.

Warm Chicken Sausage & Potato Salad

(shared by Michelle Ulrich & Lara Leone)

Ingredients:

1 pound small potatoes, cut in half

1 5-ounce bag arugula (about 4 cups, gently packed)

(**I used spinach)

12 ounces precooked chicken sausage, cut crosswise into 1/2 inch pieces

1/3 cup cider vinegar

1 tablespoon maple syrup

(**I used agave syrup)

1 tablespoon whole-grain or Dijon mustard

1 tablespoon extra-virgin olive oil

Freshly ground pepper, to taste

Preparation:

1. Boil potatoes until just cooked through. Transfer to large bowl and add arugula; cover with foil to keep warm.

2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

3. Remove the pan from the heat and whisk in vinegar, maple syrup, and mustard. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Serves 4