Rosemary Cauliflower from SavingDinner.com

I don't like cauliflower and I really liked this cauliflower...

1 head cauliflower
fresh or dried Rosemary
4 TBSP Olive Oil (or you can try coconut oil as it is a better choice for cooking at high temps)
1TBSP honey
+salt & pepper

500° for 20 min

prep caulifower into bite size pieces, mix all ingredients in a baking dish, and bake for 20 min stirring at intervals so they all get crispy.

Yummy!

Mac 'n' Cheese From the Deceptively Delicious Cookbook

1 1/2 C Elbow Macaroni
cooking spray
1 TBSP Olive Oil
1 TBSP Flour
1/2 C Milk
1/2 C Butternut Squash &/or Cauliflower
1 1/2 C Shredded Cheddar Cheese (8oz)
4 oz Cream Cheese
1/2 tsp Salt
1/8 tsp Paprika
1/8 tsp Pepper

Bring Salted water to a boil. Cook macaroni & drain. While Macaroni is cooking coat sauce pan with oil & heat over medium heat. Add the oil, then flour, and cook stirring constantly until it makes a thick paste but not burned. Add milk & cook, stirring every now and then, until the mixture begins to thicken 3 to 4 min. Add Vegetable Puree, Cheddar, Cream Cheese, & Seasonings and stir until melted and sauce is smooth. Stir in Macaroni.

I used just Cauliflower, but think I might try a mixture of the 2. Also I think it tastes better reheated, or just cooled and reheated. I have considered making it and then putting it in a casserole dish and baking it after it has cooled. I will let you know how it works out. Oh and I like it better with Hot Dogs, for me it needed some meat.

Chicken Rolls

Roll dough
shredded chicken
cream cheese
cream of chicken or mushroom soup
shredded cheese (I actually forgot this and they still tasted pretty good)
chopped green onion

Make a batch of roll dough. Mix the cream cheese and the cream soup, add the shredded cheese, onion, and chicken. Pull off a roll size amount of dough, smash it out and fill it with the filling and ball it back up. Bake them until the dough is cooked-usually about 10-15 min at 375-depending on what roll dough recipe you use.

Funeral Potatoes

This is for my sister-in-law. She wanted the recipe.

12 boiled and shredded potatoes (I usually just use hashbrowns)
2 cans cream of chicken soup
2 cups sour cream
1/2 cup butter, melted
chopped green onions (optional)
1/2 cup shredded cheese

Place potatoes in a 13x9 pan. Mix remaining ingredients and spread on top. Bake at 350 for 30 minutes.

Lemon Raspberry Cupcakes

This recipe is out of the Deceptively Delicious cookbook - and nobody knew the difference!

Filling:
1/4 C frozen respberries, thawed
2 TBSP beet puree (I used canned beets)
2 TBSP powdered sugar
1 TBSP butter or margarine

Batter:
1 C sugar
1/2 C milk
1/2 C yellow squash puree
1/3 C Vegetable oil
2 Lg egg whites
2 TBSP lemon juice
1 tsp lemon extract
2 C flour
2 tsp baking powder
1/4 tsp salt

Frosting:
1 (8oz) package reduced fat cream cheese
1/2 C powdered sugar
1 tsp lemon extract

Preheat oven to 350F. Line muffin tin with papers. For filling, puree the raspberries, beet puree, sugar, and margarine in a blender or food processor; set aside. For the batter, beat the sugar in a large bowl with the milk, yellow squash puree, oil, egg whites, lemon juice, and lemon extract until smooth. Add the flour, baking powder and salt, then mix until incorporated. Using about half the batter, fill each muffin cup 1/3 full. Dot each with the raspberry filling, then cover with the rest of the batter. Bake until the tops of the cupcakes are lightly browned and spring back to the touch, 20-25 minutes. Turn the cupcakes out onto a rack to cool. For the frosting, beat together the cream cheese, sugar, and lemon extract. Spread the frosting over the cooled cupcakes. Makes 12 cupcakes.

Chicken Cesar Salad Pizza

I made this for a get together with some friends, and it was YUMMY!!

1 Pizza Crust - I made homemade bread dough, but a refrigerated pizza crust would work as well.
3 C. thinly sliced romaine lettuce
2 C. diced cooked chicken
1/2 C. diced red bell pepper
1/3 C. pitted ripe olives, drained and sliced
1/4 C. grated fresh Parmesan Cheese, divided
1/2 C. light creamy Cesar salad dressing
1 garlic clove, pressed

Shape pizza crust into a circle on a pizza pan or stone. Bake according to package directions, or at 425 for 12-14 minutes, until light golden brown. Meanwhile, put lettuce, chicken, bell pepper, and olives in large bowl. In a small bowl, combine salad dressing, 1/2 Parmesan cheese, and garlic. Mix well. Spread 1/2 dressing mixture evenly over crust. Add remaining salad dressing mixture to lettuce mixture; toss to coat.Top crust with salad mixture. Sprinkle with remaining Parmesan cheese. Cut into wedges and serve immediately.

Southwestern White Chili

1 C Chopped onion
4 cloves garlic, minced
2 tsp. ground cumin
1 tsp. oregano, crushed
1/4 tsp. ground red pepper
3-15 1/2 oz cans great northern beans
2-4oz. cans diced green chili peppers
4 C. chicken broth
3 C. cooked chicken, chopped
2 C. monterey jack cheese, shredded
sour cream & diced green chili peppers

In a slow cooker, place onion, garlic, cumin, red pepper, beans, 2 cans chili peppers, broth, and cooked chicken. Stir to combine. Cook on low for 7-8 hours or on high for 3 1/2 -4 hours. (I've also made this on the stove and cooked for about 30 minutes). When done cooking, stir in cheese until melted. In individual bowls, top with sour cream and extra green chili peppers, if desired.