Teriyaki Chicken

Always a big hit at our house, especially for guests

1 c soy sauce
1 1/4 c brown sugar
1 t minced garlic
chicken pieces for 6 - 8 people (tenders would be delicious)
2 - 3 T cornstarch
1 c chicken broth

Combine first four ingredients in large pot and bring to a boil. Partially cook the chicken, turning it so all the pieces get covered with sauce. Remove chicken to a 9x13 baking dish (or smaller if you're cooking for fewer).

Stir cornstarch into chicken broth and pour into sauce. Cook until mixture is thickened slightly. Pour sauce over chicken. Cover dish with foil (or use a casserole dish with a lid) and bake at 350 for 30 minutes or until chicken is done.

We serve this over rice with pineapple and broccoli.

***NOTE: This recipe makes a lot of sauce, so you may want to cut it in half if you're serving fewer than five or six. I'd try it as-is once to see of it's too much sauce for you. Enjoy!

Spinach Artichoke Pasta

Spinach Artichoke Pasta

(recipe found on Rachael Ray...really called Spinach artichoke Mac n' cheese)

This is AMAZING! Seriously, if you love spinach artichoke dip, you'll love this dish!

Ingredients

• Salt
• 1 pound regular or whole wheat penne
• 2 tablespoons extra virgin olive oil (EVOO)
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 cloves garlic, finely chopped or grated
• 3 tablespoons flour
• 1/2 cup white wine (didn't have white wine so we used chicken broth)
  
• 2 cups milk
• A few grates fresh nutmeg
• 1 box frozen chopped spinach (10 ounces), defrosted and wrung dry in a kitchen towel
• 1 box frozen chopped artichokes (10-ounces), defrosted and wrung dry in a kitchen towel
• Ground black pepper
• 1 1/4 cups shredded Italian Fontina cheese, plus additional for sprinkling on top ( we used half mozzarella and half swiss cheese. another option is fontina provolone)
  
• 1 1/4 cups grated Parmigiano Reggiano cheese, plus additional for sprinkling on top
• We added grilled chicken
  

Preparation

Pre-heat oven to 350ºF.

Place a large pot of water over high heat to cook the pasta. When the water is boiling, salt it well and drop the pasta in. Cook to al dente according to package directions. Drain the pasta and reserve.

While the pasta is cooking, place a medium pot over medium-low heat with 2 turns of the pan of EVOO, about 2 tablespoons, and the butter. Add the onion and garlic to the pan and cook the veggies until very soft, about 10 minutes.

Turn the heat up to medium-high and sprinkle the flour into the pan. Cook for about 1 minute then whisk the wine into the pan, cooking for another minute to burn off the alcohol. Whisk the milk into the pan and bring up to a bubble. Add the nutmeg, veggies, some salt and pepper to the sauce, and simmer until thickened, 2-3 minutes. Add the cheeses to the sauce and stir until melted.

Toss the prepared sauce with the cooked pasta and transfer to a casserole dish. Sprinkle some more Fontina and Parmigiano over the top and bake until the cheese has melted and the top is golden brown, about 30 minutes.

Salsa/Guacamole Dip

This salsa is so tasty, you can eat it with a spoon!

1 can black beans
1 can white shoepeg corn
3 tomatoes, diced
3 avacados, diced
green onions, to taste
1 packet dry Italian dressing mix
4T vinegar
3T water
2T oil

Mix and enjoy!!!

Oatmeal Chocolate Chip Brownies

1 cup flour
3/4 cup brown sugar
3/4 cup sugar
2 cups oatmeal
1 tsp. salt
1 tsp. baking soda

Mix together and add:

2 eggs
1 tsp. vanilla
2 tsp. water
3/4 cup oil

Blend well (Use your hands, it's faster than using a spoon or fork)

Sprinkle 2 cups chocolate chips and 1/2 cup chopped nuts on top.

Bake in a 9X13 baking pan at 325 degrees for 20 minutes

This is Laurie's recipe...I'm just submitting it!

Sweet Corn, Tomato, and Avocado Relish

2 ears corn, husks and silk removed
2 vine ripened tomatoes, cut into 3/4 inch pieces
2 avocados, pitted and diced
1/2 small red onion, finely chopped
2 tbsp. finely chopped fresh parsley
2 tbsp. olive oil
2 tbsp. fresh lemon juice
1 tsp. salt and 1/4 tsp. pepper

In a large pot of boiling water, cook corn until tender (about 4 minutes). Using a sharp knife, cut the kernels off the cob. In a bowl, add corn, tomatoes, avocados, onion, parsley, 2 tbsp. oil, lemon juice, salt and pepper. Toss to combine.

We served the relish on tilapia, but the original recipe called for salmon. It is also good with grilled chicken breasts. A great summer dish with fresh vegetables from the garden! :)

German Chocolate Bars

1 German chocolate cake mix (don't prepare it, just the mix)

2/3 c. butter

1 cup. chocolate chips (I use a whole bag)

1 can coconut-pecan frosting

1/4 cup milk

Cut butter into cake mix. Press half in greased 9x13 pan. Bake at 350 for 10 minutes. Sprinkle with chocolate chips and drop frosting by spoonfuls over chips. Stir milk into remaining cake mixture, drop by tsp. over top. Bake another 20-25 minutes at 350. Refrigerate 4 hours before cutting. Keep in fridge.

**These bars are SO quick and easy, and they are DE-licious!! I might have eaten the whole pan by myself:)**

Raspberry Cream Cupcakes

Ingredients:

• 1 box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Directions:

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.

**Recipe courtesy of Giada De Laurentiis, Food Network