Easy 7 Layer Graham Bars

Preheat oven 350
In a medium bowl mix
1 cup melted butter with 2 cups crushed graham crackers
Line a 9 x 13 pan
Pour 1 can of condensed milk on top
Add 1 cup chocolate chips, 1 cup butterscotch chips, 1/2 cup sliced almonds to top of mix
Sprinkle 1 cup shredded coconut
Bake for 15-18 minutes

© 2011 (Theresa) Cooking Divas

Chicken Pot Pie Casserole

Preheat oven 350
In a large casserole pan combine 2 cans of chicken gravy
1 cup chopped celery
1 package defrosted mixed vegetables (carrots, peas, corn, and green beans)
Half chopped yellow onion
Mix and add
4 Sliced skinless, chicken add to mix
(Option to add sliced crab or shrimp)
Sprinkle a thin layer of italian bread crumbs, sprinkle top with 1 cup shredded parmesano oreginato cheese

Bake for 30-40 minutes until cheese is golden brown

© 2011 (Theresa) (recipe created with the help of J. Cabrera) Cooking Divas

Homemade Veggie Soup

In a large pot combine:
4 cups chicken broth
1 cup diced celery
1 diced yellow onion
1 1/2 cup sliced portabella mushrooms
1 cup chopped carrots
1/2 cup chopped fresh parsley
1 tsp salt
1 tsp cracked pepper
2 tsp garlic
1/2 tsp basil
Let simmer, on a low flame with covered pot. Can cook for 2-3 hours until vegetables have become soft.

© 2011 (Theresa) Cooking Divas

Mixed Berry Whole Wheat Muffins

Preheat oven 400 degrees
In a large mixing bowl, combine following:
1 egg
1/2 cup milk
1/4 cup apple sauce
1 1/2 cup whole wheat flour
2 tsp baking powder
1/2 tsp salt
Blend well, stir in
1 cup blueberries
1/2 cup raspberries
1/2 cup strawberries
Batter will be lumpy, either grease muffin pan, or use cupcake cups add mix (sprinkle ground cinammon optional)
Bake for 18-20 minutes will be light golden brown

© 2011 (Theresa) Cooking Divas

Raspberry Coconut Bars

Preheat oven 350 degrees
In a mixing bowl combine
1 1/2 cup flour
1 tsp baking powderAdd 1/2 cup butter (chopped in squares)
Beat in 2 eggs
2/3 cup sugar
1 tsp vanilla extract
Mix together until it becomes cake like

Grease 9x9 pan
Line pan with 1/2 of mix
1 1/3 cup raspberry perserve Spread a thick layer across mix
Sprinkle 2 1/2 cups shredded coconut to top of perserve
Add cake mix on top (note doesn't have to be evenly distributed)
Bake 30-35 minutes until top is golden brownLet cool 20 minutes, cut into squares

© 2010 (Theresa) Cooking Divas

Easy Lemon, Garlic Roast Chicken

Preheat oven 350
Gut and rinse one whole chicken
Line pan with aluminum foil, drizzle olive oil on bottom of pan
Rub a handful of salt on chicken
1/2 cup lemon juice (pour on chicken)
3 Tbsp paprika
3 tsp garlic powder
1/2 Tbsp black pepper

Bake for about 2 hours, until light golden brown and inside is white and tender

© 2010 (Theresa) Cooking Divas

1-2-3 Cranberry Stuffing

Take 2 cubes chicken boulion
Add 2 cups water place in a medium pot bring to boil

Take 2 loaves of bread torn (whole grain healthier choice) place in medium bowl
Add 1 cup melted butter
4 eggs
1 yellow onion diced
2 stalks diced celery
1 1/2 cups dried cranberries
1 cup chopped fresh parsley

Preheat oven 325 degrees
Bake in casserole dish for 45 minutes
Serves 10-12

© 2010 (Theresa) Cooking Divas

Delicious Baked Farfalle with Vegetable, Meat Marinara

Marinara sauce: 2 cans crushed tomatoes, fry 3 cloves diced garlic, add to sauce. 2 Tbsp basil, sprinkle olive oil, dash of salt and pepper, 1 tsp garlic powder, 2 Tbsp fresh parsley, sprinkle of oregano

In a medium skillet saute 2 cloves diced garlic, 1/2 yellow onion, 1 cup portabella mushrooms, 1 diced italian pepper, 2 cups cooked broccoli, add 2 lbs chopmeat (chicken chopmeat healthier choice)

Boil 1 lb Farfalle noodles, once done strain

In a rectangular pan add farfalle, drain meat and veggie sauce on a paper toweled plate, add marinara sauce mix together add 1 cup parmegano oreginato cheese, 2 cups shredded fresh mozzarella
Bake on 350 degrees for 20-30 minutes until cheese is lightly golden.

© 2010 (Theresa) Cooking Divas

Healthy Salmon Pinwheels

Preheat oven 350
De-skin fresh salmon
Cut into fourths set aside

In a medium skillet sautee 2 cloves garlic, 1/2 chopped yellow onion, 1 diced italian pepper let simmer

Take salmon lay flat, lay a coating of veggies on top
Sprinkle shaved parmigano oreganato cheese on top
Roll salmon

In a small bowl combine
3 tbsp spicy mustard
2 tspn lemon juice
1 tspn melted butter
Coat on top of salmon
Sprinkle italian bread crumbs on top
Add to a foiled pan lightly greased with olive oil
Bake for 25-30 minutes til golden browned

© 2010 (Theresa) Cooking Divas

To Die For Red Velvet Cupcakes

Preheat oven 350
Combine 2 1/2 cup flour
1/2 cup cocoa
1 tsp baking soda
Set aside

In a mixing bowl combine
1 cup butter
2 cup sugar
4 eggs
1 cup apple sauce (unsweetened preferably)
1/2 cup milk
1 oz bottle red food color
2 tsp vanilla extract
Mix well, slowly add flour mix to blend
Spoon into muffin cups
Bake for 20-25 minutes
Allow to cool 10 minutes

Frosting:
1 box confectioner sugar
1 1/2 cup milk
2 tsp vanilla extract
1/4 cup butter
Frost cupcakes, enjoy!

© 2010 (Theresa) Cooking Divas

Lemon Garlic Pork Tenderloin

Ingredients:

3 Tbsp Olive Oil2 tsp lemon juice

1 1/2 tsp lemon zest3 cloves garlic minced
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp paprika
1 (1/2lb-3/4lb) pork tenderloin

In a large plastic sealable baggie combine ingredients, with tenderloin
Marinade for 6-8 hours in refigerator

Preheat oven 350
Drain excess marinade, discard
Cook for 45-50 minutes
Until golden brown, meat thermometer should read about 160

Let sit 15 minutes before slicing

© 2010 (Theresa) Cooking Divas