Dry lasagna noodles

Submitted by Kimberly Felix 

Ingredients: 

1 jar spaghetti sauce (or equivalent homemade sauce)

3 C cottage cheese

2 eggs

1 T parsley flakes

2-3 C mixed cheese (mozarella, parmesan, cheddar, your favorite)

What to Do:

Beat the eggs into the cottage cheese. Mix in parsley flakes.

Layer 3 times--

Noodles broken to fit bottom of pot

1/3 of your sauce

1 C cottage cheese mixture

1/3 of your cheese

Cook on high 1 hour, then turn to low for 3 hours, or leave on medium setting whole time.

Optional: Add in any extra lasagna favorites you might have. I have done spinach and olives, but I'm sure mushrooms or sausage would also be good.

No Bake Natural Cookies

Invented by the Russo's

1 cup of Craisins

1 cup of pitted dates

1 cup of rolled oat

1 cup Adam's Natural peanut butter

1 cup of Nutella

Blend in food processor 

Arugula Salad Dressing

posted by Kimberly Felix

1 T. lemon juice

1 T. white wine vinegar

1/2 t. dijon mustard

1/2 t. honey

salt and pepper to taste

1-2 T. olive oil

Whisk together everything but the olive oil.  Then, slowly drizzle in the olive oil while you whisk.  Adjust seasoning as necessary. Serve over arugula with parmesan shavings.

* Optionally, you can use all lemon juice and no vinegar if you want a more lemony dressing.

This makes enough for probably around six servings? I'm not sure. I doubled it for that huge bowl at the party.

Peach lavender phyllo dough dessert

Submitted by Joe and Dede Russo

Submit

- 8 pealed and de-seeded peaches

- 1 cup sugar

- 2 Tablespoons lavender flowers

- 1 cup crumbled goat cheese

- Phyllo dough

(Vanilla optional)

Defrost phyllo dough overnight.

In a saucepan combine peaches, lavender flowers, and sugar. Simmer 10 min.

Once sugar is dissolved, let it rest another 10 min.

Place phyllo dough in a lightly greased 9x13 pan...I used coconut oil. Then Layer with a slotted spoon the peach mixture, use other thin layers for the remaining mixture. On the last layer add in the peaches and goat cheese and top with the rest of the phyllo dough. Use some more coconut oil between some of the layers to make it more crispy.

Bake 440 degrees for 25 min.

Enjoy!

Allie's  cream cheese stuffed grilled peppers

Submitted by Allie Jones

I don't really have a recipe - I just finely chop up some white onion (so
like a 'handfull worth shopped) and garlic (Maybe one big clove? Or 2?),
sauté them in olive oil, and then mix them into a chunk of (block, but not
cold) softened cream cheese, with a healthy dash of cumin and salt.  Then
cut tops of chiles - Anaheim best -  and gets seeds out, then use a narrow                                                           spoon or small cheese spreader to get the stuff in there, cap them with tinfoil                                                           held with a toothpick, and grill both sides on med high grill till blackened on both
sides

Grilled Corn with Spicy Miso Butter

Submitted by Joe Russo

serves serves 4, active time 35 minutes, total time 40 minutes

• For the Miso Butter:
• 8 tablespoon butter, softened
• 2 tablespoon white miso paste
• 1 tablespoon Sriracha
• 1/4 teaspoon cayenne pepper

• 4 ears corn
• Kosher salt and freshly ground black pepper

(Joe didn't include cooking instructions, so assume you mix up the sauce and serve it with however you like to cook your corn - boiled or on grill)

Sarah's energy bars

Put into a cuisanart:

2 cups dried cherries
2 cups halved cashews (can be salted or not - I use a blend of both kinds.  If you go with unsalted I would throw in a few dashes of salt)
3 tblsp coconut oil
3 scoops protein powder
a healthy dash of cinnamon

Cuise.  scoop mixture into a pan or baking dish and press into it till flat.  Freeze for a little while.  Then cut into squares and "roll them" in a plate of powdered sugar (or half powdered sugar half flour).  Then put squares into a container in the freezer and store there until you're ready to take them out for your exercise bouts.

Asian style pickled cucumbers

Asian style pickled cucumbers

Start with 2 quarts of skinned, seeded and sliced up (cubed) cucumbers, put them in a fairly large bowl and toss with 4-5 tblsp (yes that is tablespoons) of salt.  Then boil about 2.5 cups of water and add to the cukes to cover.  Let sit 30-40 min.

While they are soaking you can make the sauce.  Add together:

1 cup water
1/4 cup distilled white vinegar
1/4 tsp red pepper flakes (1/2 tsp if you want them extra spicy)
1 large clove garlic, minced
1/2 tsp grated ginger (best to grate ginger when frozen with small-holed grater)
5 tblsp sugar

Rinse the cukes in cold water.  Put into one large container or a few jars and cove with sauce )in theory this amt of sauce should cover them perfectly but I often find I come up a little short).  Store in fridge.  Best to eat next day.

Andes Chocolate Cookies

Submitted by Becca Leeper, but I got it from here.....http://www.sixsistersstuff.com/2011/04/andes-mint-cookies.html




This is my go-to cookie whenever I need to bring cookies to something or take cookies to a neighbor. They are AMAZING! (And very rich . . . warning- you WILL need a glass a milk to go with them!)

1 Devil's Food Cake Mix
1/2 cup oil
2 eggs
1 package of Andes Mints

Mix cake mix, oil, and eggs together. Drop spoonfuls of dough onto baking sheet. Bake at 350 degrees for 6-9 minutes. Don't cook any longer than that! You don't want them to be overdone!
Take sheet out of oven and while the cookies are still very hot, place an Andes Mint on top of each cookie. In about 5 minutes, the mint will be melted. Take a spoon and smooth out each mint like frosting.
These are so yummy when they are warm and gooey!! They are also delicious when they set-up for a little while . . . who am I kidding? They are divine no matter their temperature . . .

Corn Crack

Submitted by Mary Stanley
Ingredients:

3-4 ears of corn with the kernels cut off
Olive oil
2-3 cloves garlic, minced
1c heavy whipping cream
Kosher salt and pepper to taste

Directions:
Heat olive oil in a skillet. Add garlic and sauté till it blooms (=becomes fragrant). Add fresh kernels and sauté till roasted along with salt and pepper. Slowly add shipping cream and reduce heat. Cook till cream begins to bubble. Remove from heat and serve immediately.
The end.

Coconut Rice

Submitted by Kimberly Felix
via http://allrecipes.com/recipe/asian-coconut-rice/detail.aspx

Ingredients:
1 14 oz can coconut milk
1 1/4 cup water
1 teaspoon sugar
1 pinch salt
1 1/2 cups uncooked jasmine rice

Directions:

• In a saucepan, combine coconut milk, water, sugar, and salt.  
• Stir until sugar is dissolved.  
• Stir in rice.  
• Bring to a boil over medium heat.  
• Cover, reduce heat, and simmer 18-20 minutes, until rice is tender.

Crinkle Cookies

Submitted by Kimberly Felix 
via this website... http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614

Ingredients:
1 (18 1/4 ounce) box devil's food cake mix (Betty Crocker Super Moist suggested)
1/2 cup vegetable oil
2 large eggs
confectioners' sugar or granulated sugar, for rolling


Directions:
1.  Preheat oven to 350°.
2.  Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms.
3.  Dust hands with confectioners' sugar and shape dough into 1" balls.
4.  Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets.
5.  Bake for 8-10 minutes or until center is JUST SET.
6.  Remove from pans after a minute or so and cool on wire racks.

*My Notes*:.

•  I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best.
•  I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil.
• Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier.
•  And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear

Yield: 30-48 cookies Units: US | Metric

Read more at: http://www.food.com/recipe/fudge-crinkles-a-great-4-ingredient-cake-mix-cookie-32614?oc=linkback

Teriyaki Salmon

Submitted by Allie Jones

Ingredients:

• 1 lb wild caught salmon (sockeye usually best) fillet (with skin on)
• Soy sauce
• Sugan
• Mirin
• Garlic &/or ginger
• Sesame Seeds (optional)

The basic teriyaki sauce is a 3 to 2 to 1 ratio (soy sauce to sugar to mirin).  If you use tablespoons, you will really only have enough for one night marinade, so I would double or triple if using tablespoons, or you can go big and use some sort of (1/3  or ½) measuring cups.  You need to stir up the liquid ingredients briefly in a warm saucepan to get the sugar to dissolve but try not to bring it to an actual boil.  The basic recipe also calls for a clove (or 2, if making extra) of finely minced garlic, and about a tsp or so of finely grated ginger (grate frozen with small grater for best results).  If you like sesame seeds in your teriyaki, you can add directly to the sauce, or just sprinkle on the fish after you grill it.

So – marinade the salmon the night before you plan to grill it and let it sit overnight and through the next day for best results.  Pre-heat grill on just above med heat (med-high heat OK if very thick slab of fish).  Start with salmon skin down first, for somewhere between 5 to 9 minutes based on how thick it is.  Then flip over to flesh side down for an additional 4-8 minutes (6-7 minutes per side seems to be about average in my experience).  I like adding extra teriyaki sauce when its done.  Can serve hot or cold.