Stuffed Cherry Tomatoes

I have also made these with slices of tomato. It just depends on what you have around. Baby BLTs

Grilled Chicken Taco Pizza

This was very good. I am totally into avocado lately and mmmm.

http://www.foodnetwork.com/recipes/aaron-mccargo-jr/grilled-chicken-taco-pizzas-recipe/index.html

Chicken Cordon Bleu Casserole

This recipe is so easy and delicious:

1 cup reduced fat sour cream
1 1/2 cups chicken broth
1 Tbsp dijon mustard
1/4 tsp ground black pepper
1 1/2 cups uncooked instant rice
20 oz cooked chicken breast (You can use a 20oz bag of Kroger's grilled chicken from Smith's or about 3 breasts should do it)
4 1/2 oz deli sliced ham, cut into pieces
1 pkg. (6oz) swiss cheese, cut into pieces
1 cup frozen peas (optional)
1 cup Corn flakes, crushed
1/2 cup grated parmesan cheese
2 Tbs. melted butter

Preheat oven to 400

Wisk together sour cream, chicken broth, dijon mustard and black pepper in a large bown until smooth, Add rice, chicken, ham, cheese and frozen peas; stir to combine.

Pour mixture into a 13x9 inch baking dish and spread evenly

Mix together crushed corn flakes, parmesan cheese and melted butter in a small bowl. Sprinkle evenly over top of casserole.

Bake uncovered on center oven rack for 25 minutes until heated through and topping is golden brown.

Just a note, I served my peas on the side and I also added more corn flakes to the top because 1 cup didn't seem like it was enough. Very good.

Pasta Salad with Spinach

Fancy name huh? Well, you can come up with your own if you like this recipe. I got the recipe from a friend a long time ago and she didn't have a name for it either.

Here's the recipe, this is for you Marjorie!

1 16 oz. box tri color noodles (cook and cool)

1 bunch baby spinach

2 cups shredded chicken

1/2 cup sliced green onions

Sauce:

1/4 cup sunflower seeds

1/4 cup oil

1/3 cup soy sauce

1/3 cup white vinegar

3 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Cook sunflower seeds in oil just until brown (this doesn't take very long, don't burn them!). Take off the heat and add the rest of the sauce ingredients. Mix with pasta, chicken and onions. Add spinach just before serving and toss.

Junior Mint Cupcakes

It's about time for a new post eh?!

Here is a link to the recipe for these cupcakes I took to book group...

http://picky-palate.com/2009/08/10/chocolate-fudge-jr-mint-centered-cupcakes/

And here is a link to this cake...

http://www.marthastewart.com/recipe/meringue-frosted-cake-with-raspberry-filling

Roasted Pumpkin Seeds

Hi All! This is just a copy of a post that I did for my sisers' food blog but I thought you all would like it too!

We had some freaking huge pumpkins to carve this year, plus I made a dinner-in-a-pumpkin so we had a TON of seeds to roast. I did half salty and half sweet. The sweet are SO yummy. I got the recipe from a friend of mine. Here's a LINK to the recipe but I'll put it here too.

Sugar and Spice Roasted Pumpkin Seeds

1 cup raw pumpkin seeds, rinsed and dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

Savory Pumpkin Seeds

Happy Halloween!

Black Bean Burritos

4 ServingsPrep/Total Time: 25 min.
Ingredients

* 1 can (15 ounces) black beans, rinsed and drained
* 1 can (4 ounces) chopped green chilies
* 1/4 cup chopped onion
* 1/4 cup chopped green pepper
* 1/4 cup chopped sweet red pepper
* 1 tablespoon canola oil
* 3 teaspoons chili powder
* 1/2 teaspoon minced garlic
* 1/4 teaspoon dried oregano
* 1/4 teaspoon ground cumin
* 1/8 teaspoon salt
* 8 flour tortillas (8 inches), warmed
* 1 cup (4 ounces) shredded Monterey Jack cheese
* Salsa and sour cream

Directions

* Place beans in a large microwave-safe bowl; mash lightly (I just did it on the stove and heated it up as I added the ingredients). Stir in the chilies, onion, peppers, oil, chili powder, garlic, oregano, cumin and salt. Cover and microwave on high for 2-3 minutes or until heated through, stirring once. Spread about 1/4 cup bean mixture down the center of each tortilla. Top with 2 tablespoons cheese; roll up. Place seam side down in an ungreased 11-in. x 7-in. microwave-safe dish.
* Cover with a damp microwave-safe paper towel. Microwave on high for 25-40 seconds or until heated through. Serve with salsa and sour cream.
(I used those tortillas that you get from Costco that aren't precooked and we cooked them and then just assembled everything at the table and didn't heat them up again because tortilla and beans were warm already. The boys all really liked them. I also doubled recipe to feed our family).
Yield: 4 servings.