FRIDAY'S FAMILY FAVORITE

Today's recipe is a hearty, filling, family-friendly classic. Slighty undercook the pasta to make sure it doesn't end up too mushy. Reduce the amount of red pepper for sensitive palates, or crank it up for spice lovers. Freeze half for another day.

CHILI MAC
12 oz. uncooked rotini spiral macaroni or wagon wheel pasta
2 cups canned red kidney beans, rinsed and drained
2 tbsp. olive oil
2 c. chopped onion
2 tbsp. minced fresh garlic
1 pound cremini mushrooms, finely chopped
20 oz. ground turkey breast
2 c. chopped green bell pepper
4 tsp. ground cumin
2 tsp. dried oregano
1 tsp. kosher salt
1 tsp. smoked paprika
1 tsp. ancho chili powder
1 tsp. freshly ground black pepper
1/4 to 1 tsp. ground red pepper
4 cups lower-sodium marinara sauce
cooking spray
4 oz. extra-sharp cheddar cheese shredded, about 1 cup

Preheat oven to 350.
Cook pasta in boiling water until almost al dente. Drain. Combine pasta and beans in a large bowl.
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion, garlic. and mushrooms to pan; cook 11 minutes or until liquid almost evaporates. Add turkey; cook 5 minutes or until done, stirring to crumble. Add bell pepper and next 7 ingredients (through red pepper); cook 1 minute. Stir in marinara sauce; bring to a boil. Add marinara mixture to pasta mixture; toss to coat. Divide mixture evenly between 2 (2qt.) baking dishes coated with cooking spray. Top evenly with cheese. Bake at 350 for 10 minutes or until cheese melts, or follow freezing instructions.

FREEZING INSTRUCTIONS: SPOON HALF OF THE UNBAKED MIXTURE INTO A 2 QT. BAKING DISH. COVER WITH A LID; FREEZE UP TO 2 MONTHS.
TO THAW: REMOVE LID; PLACE IN MICROWAVE. MICROWAVE AT 30% POWER 30-40 MINUTES (OR ON DEFROST SETTING FOR 3.75 POUNDS)
TO REHEAT: COVER CASSEROLE WITH FOIL; BAKE AT 400 FOR 20 MINUTES OR UNTIL THERMOMETER INSERTED IN CENTER REGISTERS 160 DEGREES.

THIRSTY THURSDAY

When I saw the photo for this recipe in the current issue of TASTE OF HOME I knew I had to post the recipe. It looked so refreshing. Dipping the rims of the glasses in crushed lemon drops really adds to the eye appeal.

CREAMY LEMON MILK SHAKES
2 tbsp. crushed lemon drop candies
1 tsp. sugar
1/2 small lemon, cut into six slices, divided
1/2 c. 2% milk
2 c. vanilla ice cream
2 c. lemon sorbet
3 oz. cream cheese, softened
2 tsp. grated lemon peel
1/2 tsp. vanilla extract

In a shallow dish, mix crushed lemon drops and sugar. Using 1 or 2 lemon slices, moisten the rims of 4 glasses; dip rims in candy mixture. Place milk, ice cream, sorbet, cream cheese, lemon peel and vanilla in a blender; cover and process until smooth. Pour into prepared glasses; serve immediately with remaining lemon slices.

CROCKPOT WEDNESDAY

Today's recipe would make some hearty sandwiches for lunch or dinner and should be really good warmed over. It comes from THE CROCKIN' GIRLS SLOW COOKER COMPANION.

ZESTY SHREDDED CHICKEN BARBECUE
6 boneless, skinless chicken breasts, frozen
1 (12oz.) bottle barbecue sauce (your favorite choice)
1/2 c. Italian salad dressing
1/4 c. brown sugar
2 tbsp. Worcestershire sauce
1 or 2 onions, sliced
Sandwich/sub rolls, toasted
Place frozen chicken in slow-cooker (stacking is fine). In a bowl, mix together the barbecue sauce, Italian dressing, brown sugar, and Worcestershire sauce; then pour over frozen chicken. Slice desired amount of onion and add to slow-cooker. Cover and cook on LOW for approximately 4 hours. Remove chicken and shred with 2 forks, then return the shredded chicken to the slow-cooker. Cook on LOW for an additional 1 to 2 hours to soak up the sauce. Add the shredded chicken and onions to the toasted rolls.

TUESDAY'S TREAT

Anytime I ask the Hubby what special treat I can make for a birthday or other special occasion I always get the answer "pineapple upside-down cake." So I was pretty excited to get this recipe for Pineapple Upside Down Cupcakes. Not only is it simple,using a boxed mix, but also makes smaller portions which is always a help when you hope to limit sugar and calories.
I can't wait to try it next time a treat is in order.

PINEAPPLE UPSIDE DOWN CUPCAKES
cooking spray
1/2 c. butter, melted
1 1/2 c. brown sugar
24 maraschino cherries
1 (20 oz.) can crushed pineapple
1 (18.25 oz.) package Duncan Hines Pineapple Supreme cake mix
3 eggs
1/1/3 c. pineapple juice
1/3 c. vegetable oil
1 tbsp. confectioners' sugar for dusting or as needed

Move an oven rack into the middle of the oven. Preheat the oven to 350.
Spray 24 muffin cups with cooking spray.
Line a work surface with waxed paper.
Spoon 1 tbsp. brown sugar into each muffin cup.
Press a cherry into the center of the brown sugar in each muffin cup.
Spoon a heaping tsp. of crushed pineapple over the cherry and compact it with the back of a spoon into an even layer.
Mix pineapple cake mix, eggs, pineapple juice, and vegetable oil in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Turn mixer speed to medium and mix for 2 minutes.
Pour pineapple cake batter into the muffin cups, filling them to the top; do not overfill.
Bake in a preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto waxed paper to release. Serve with pineapple and cherry sides up. Sprinkle cupcakes lightly with confectioners' sugar.

MEATLESS MONDAY

Today's recipe is an excellent side that kicks corn up a notch! It is great to take as a covered dish or just use for a family meal. Quick, easy, and tasty it will soon become a family favorite.

YUM, YUM CORN
2 (16oz) packages frozen corn kernels
1/2 c. butter, melted
1 (8oz.) pkg. cream cheese, softened (I use 1/3 less fat)
1 clove garlic, pressed
1 tsp. white sugar (may use Splenda)
salt to taste (I don't use it)
1/2 tsp. dried parsley

Preheat oven to 350.
Cook corn according to package directions. Drain water, then mix in butter, cream cheese, garlic sugar, salt, and parsley. Spoon into a casserole dish and bake in a preheated oven for 30 minutes, until lightly browned on top.

SEAFOOD SUNDAY

Crab cakes are one of my favorite things to order when visiting a high end seafood restaurant. I have not tried making them but today's recipe made me change my mind. Served with a salad this would make an excellent light lunch or dinner. It comes from the December issue of COOKING LIGHT.

RED PEPPER CRAB CAKES
1 tbsp. olive oil, divided
1 c. finely chopped red bell pepper
3 tbsp. finely chopped celery
1/4 c. thinly sliced green onions
1 pound lump crab meat, shell pieces removed
2/3 cup panko (Japanese breadcrumbs)
2 tbsp. chopped fresh dill, divided
1/4 tsp. ground red pepper
1 large egg
1 large egg white
1/4 c. canola mayonnaise
1 tsp. grated lemon rind
2 tbsp. fresh lemon juice

Heat a large skillet over medium-high heat. Add 1 tsp. olive oil to pan and swirl to coat. Add bell pepper, celery, and green onions to pan; saute for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tbsp. dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 c. crab cake mixture into a 3/4 -inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining
 2 tsp. oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
Combine remaining 1 tbsp. dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 tsp. mayonnaise mixture.

SOUPER SATURDAY

This soup has a mild chili flavor. If you want more heat, increase the amount of chili powder and don't seed the jalepenos.

THREE-BEAN VEGETARIAN CHILI
1 3/4 c. vegetable broth
1 c. chopped onion
1/4 c. chopped, seeded, jalepeno pepper (2 peppers)
2 tsp. chili powder
2 tsp. ground cumin
2 tsp. Worcestershire sauce
1/2 tsp. salt
2 garlic cloves, minced
2 (15oz.) cans no-salt-added black beans, rinsed and drained
2 (14.5 oz.) cans diced tomatoes, undrained
1 (15oz.) can no-salt-added pinto beans, rinsed and drained
1 (15oz) can no-salt-added kidney beans, rinsed and drained
1/2 c. reduced-fat sour cream
2 oz. shredded Monterey Jack cheese with jalepeno peppers (about 1/2 cup)
1/4 cup shredded cilantro
Combine first 12 ingredients in a 6 qt. slow cooker. Cover and cook on LOW for 8 hours.
Ladle soup into bowls; top with sour cream, cheese, and cilantro.

FRIDAY'S FAMILY FAVORITES

Because you layer this Tex-Mex dish, lasagna-style, instead of rolling each enchilada individually, you save time in the kitchen, and the results are ultimately healthier because tortillas don't have to be fried or softened in oil before you assemble the casserole.

STACKED CHICKEN ENCHILADAS
2 tbsp. canola oil
8 skinless, boneless chicken thighs (about 2 lbs.)
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground red pepper
2 c. chopped white onion
8 garlic cloves, minced
1 (15oz.) can organic whole peeled tomatoes, undrained and crushed (I will probably use a can of crushed tomatoes)
1 c. chopped fresh cilantro, divided
3 tbsp. fresh lime juice
1 (7oz,) can salsa verde
cooking spray
12 (6 inch) corn tortillas
3 oz. shredded pepper-Jack cheese (about 3/4 cup)
6 tbsp. Mexican crema (found in Latin food markets or with the Mexican cheese in the supermarket)
Place a small roasting pan in oven. Preheat oven to 425 (leaving roasting pan in oven as it preheats)
Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle both sides of chicken evenly with cumin, salt, and pepper. Add chicken to pan; saute 3 minutes. Turn chicken over, and place in the preheated roasting pan. Add onion, garlic, and tomatoes to pan; bake at 425 for 15 minutes or until chicken is done. Cool. Shred chicken; toss with tomato mixture.
Combine 3/4 c. cilantro, juice, and salsa verde; spread 1/4 c. salsa mixture in the bottom of an 11x7 glass or ceramic baking dish coated with cooking spray. Top with 4 overlapping tortillas, half of chicken mixture, and 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture; sprinkle evenly with cheese. Bake at 425 for 15 minutes or until golden; sprinkle with remaining 1/4 c. cilantro. Top each serving with one tablespoon crema.

THIRSTY THURSDAY

On a snowy day like today a steamy cup of hot chocolate really hits the spot. So I pulled out the recipe files and here are two recipes that should do the trick.

ANNE BURRELL'S SUPER-THICK HOT CHOCOLATE

3 cups whole milk
1 c. evaporated milk
1/2 tsp. pure vanilla extract
1/4 c. unsweetened cocoa powder
1/4 c. sugar
2 tbsp. cornstarch
Pinch of ground cinnamon

1. In a saucepan, combine the whole milk, evaporated milk, and vanilla and warm up over low heat.
2. Combine the cocoa powder, sugar, cornstarch and cinnamon in a bowl. Whisk the cocoa mixture into the warm milk mixture until smooth. Bring to a boil, whisking frequently to prevent it from scorching.
3. Remove the hot chocolate from the heat just after it has come to a boil. The mixture should be super rich and thick.

LITE HOT CHOCOLATE

1 cup nonfat dry milk
5 tbsp. sugar
3 tbsp. baking soda
1/8 to 1/4 tsp. ground cinnamon
Dash salt
3 cups boiling water
In a saucepan, combine the milk powder, sugar, cocoa, cinnamon, and salt. Add boiling water; stir until milk powder is dissolved.

CROCKPOT WEDNESDAY

I found today's recipe in the current issue of TASTE OF HOME. I love stuffed peppers and have made them with various stuffings including beef and turkey. This recipe has no meat and lots of fiber and of course vitamin C.

SLOW-COOKED STUFFED PEPPERS
4 medium sweet red peppers
1 can (15oz.) black beans, rinsed and drained
1 c. shredded pepper jack cheese
3/4 c. salsa
1 small onion, chopped
1/2 c. frozen corn
1/3 c. uncooked converted long grain rice
1 1/4 tsp. chili powder
1/2 tsp. ground cumin
Reduced fat sour cream, optional

Cut and discard tops from peppers; remove seeds. In a large bowl, mix beans, cheese, salsa, onion, corn, rice, chili powder, and cumin; spoon into peppers. Place in a 5 quart slow cooker coated with cooking spray.
Cook, covered, on low 3-4 hours or until peppers are tender and filling is heated through. If desired, serve with sour cream.

TUESDAY'S TREAT

Today's recipe is another old favorite. I have used it for holiday treats, baby showers, covered dish lunches and just plain old everyday desserts.

MINIATURE CHEESECAKES
2 (8oz.) pkg. cream cheese, softened
2 eggs
2 tsp. vanilla
1/2 c. sugar
1 can cherry pie filling (I use no sugar added)
Vanilla wafers
Beat softened cream cheese, eggs, vanilla, and sugar together for 5 minutes. Put vanilla wafer in cupcake liner, top with mixture and bake at 350 for 10 minutes. Cool. Chill pie filling and cheesecakes for 30 minutes. Top with cherries before serving.

MEATLESS MONDAY

I found today's recipe as I was going through some old recipes and reorganizing. I first tasted it at a faculty covered dish lunch and had to have the recipe. It is a delicious way to fix carrots. It looks good and is great to take for a large group.

CARROT SOUFFLE
3 lbs. baby carrots
1/2 c. butter (melted)
6 large eggs
1/2 c. flour
1 tbsp. baking powder
3 c. sugar (I only use 2 cups ,you could also use Splenda)
1/4 tsp. cinnamon 

Boil carrots until tender (about 1 hour). Drain, mash, mix well all ingredients. Bake at 350 for 1 hour. ENJOY!

THIRSTY THURSDAY

Today's recipe would make a delicious drink for a brunch or a shower. It comes from the current issue of COOKING WITH PAULA DEEN.

TROPICAL PUNCH
1 (46oz.) can pineapple juice, chilled
4 1/2 c. ginger ale, chilled
4 c. orange juice, chilled
1/4 c. fresh lemon juice, chilled
Combine all ingredients in a large pitcher and serve over ice.

CROCKPOT WEDNESDAY

Mac and cheese is a real treat. The "Grands" all love it and it makes a perfect side to serve for a crowd. I remember the time I made this elaborate mac and cheese for a family dinner. We all sat down to eat and none of the kids would eat it. I ended up fixing the microwave mac and cheese for them. Today's recipe is one they will eat. Delicious and easy it will be a comfort food you will fix often.

CREAMY CROCKPOT MACARONI AND CHEESE
2 1/2 c. elbow macaroni, uncooked
4 tbsp. unsalted butter
2 1/2 c. grated medium (or sharp) cheddar cheese
1/2 c. light sour cream
1 (10.75 oz.) can condensed cheddar cheese soup
1 c. skim milk
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 tsp. dry mustard
 Par cook macaroni noodles by boiling for 6 minutes. Drain and set aside.
Meanwhile, in a small saucepan, melt butter with cheese. Stir until completely melted. 
Spray the inside of a 4 qt. slow cooker, add sour cream, condensed cheddar cheese soup, milk, salt, pepper, and mustard. Add melted butter and cheese. Mix well.
Stir in cooked macaroni. Cook on low for 2-2 1/2 hours, stirring every 45 minutes(2 times) until the noodles are done and have soaked up a lot of the cheese sauce. Serve as is or as a side dish. 

TUESDAY'S TREAT

I like peanut butter cups and I like cheesecake so it makes perfect sense that when the two are combined in a recipe I have to try it. The fact that it uses a boxed cheesecake makes it quick and easy. That's always a plus in my book.

REESE'S BOTTOM CHEESECAKE
1 box Jello Instant No-Bake Cheesecake mix
Reese's Peanut Butter cups (1 per cheesecake)
1 cup mini chocolate chips
Approximately 1 cup of graham cracker crumbs(use the enclosed bag of crumbs in the cheesecake mix)
paper cupcake liners
cupcake pan
Mix up the cheesecake recipe according to package directions.
Unwrap the Reese's cups and drop one into each cupcake liner. Pour the cheesecake mix onto it.
Chill for 1 hour. Sprinkle with graham cracker crumbs and/or chocolate chips

MEATLESS MONDAY

Kick your regular mac and cheese recipe up a notch by adding healthy veggies-spinach and mushrooms- and using good quality cheese. Today's recipe comes from DELISH.COM.

SPINACH-MUSHROOM MAC AND CHEESE
12 oz. cavatappi or elbow pasta
3 tbsp. unsalted butter
2/3 c. chopped onion
8 oz. sliced, mixed mushrooms, chopped
3 tbsp. all-purpose flour
4 c. milk, warmed
1/4 tsp. cayenne pepper
1 1/2 c. shredded Gruyere cheese
1/4 c. grated Parmesan cheese
2 tbsp. grated Parmesan cheese
4 c.(5oz.) baby spinach leaves
1/2 c. Italian panko crumbs

Bring a large pot of salted water to a boil. Add pasta and cook one minute less than the package suggests, until al dente; drain and reserve.
Melt butter in a large, deep broiler-proof skillet over medium heat. Add onion and saute 2 minutes. Add mushrooms and saute 2 minutes more until tender.
Stir in flour and cook 1 minute. Gradually add milk and bring to a boil. Cook, stirring, until mixture is bubbly and thickened, 4 minutes. Stir in cayenne pepper, Greyere, and 1/4 c. of the Parmesan until the cheese is melted and the sauce is smooth.
Add spinach in batches until wilted, then mix in pasta. Cook, stirring 1-2 minutes longer, until pasta is just tender. Remove from heat.
Heat broiler. Sprinkle breadcrumbs and remaining 2 tbsp. Parmesan over pasta. Place skillet 6-8 inches under heat source. Broil until topping is golden brown and crusty, 1-2 minutes.