Slim Potato Casserole

1 (32oz) bag frozen SHREDDED Hash Browns
1 1/2 cups plain Greek Yogurt
1/2 cup Chicken Broth
1/2 cup Milk (at least 2%)
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Season All Salt
1/2 tsp Italian Seasoning
1/2 tsp Black Pepper
1 cup Shredded Cheese (of your choice...but be sure it is NOT low-fat)
Salt and Pepper to taste

*Although this recipe is much lower in fat/calories than the traditional, it still needs some fat to make sure the ingredients bind while cooking...that is why I suggest 2% milk and regular cheese...if you use low fat everything, it will turn out watery....


PreHeat Oven to 350 degrees.

Combine all ingredients into a large bowl.  Grease a 9 X 13 glass or ceramic (no metal!) baking pan with cooking spray.  Pour potato mixture into baking pan and spread evenly.  Bake uncovered for 55 min.

*I have never encountered this, but if you are worried about the yogurt curdling, try mixing in 1.5 Tbs of flour to the potato mixture before pouring into the baking pan*

Cheesy Garlic Sticks


1 premade pizza dough from a pizzeria
olive oil for brushing dough
1 ball of mozzarella (not the kind in water, the kind that is vacuum sealed), you will use about half of a ball, depending on the size of it
1 tablespoon minced garlic, with flavored oil
Italian spices


Prepare the crust: Transfer to a baking pizza pan. Brush dough lightly all over with olive oil.
Cut or pull apart the cheese with your fingers and spread all over the dough.
Drizzle the pizza with a little of the garlic flavored oil from the minced garlic, and sprinkle with minced garlic over the entire pizza. Add just a bit of Italian spices to the top, and bake. For my dough, they instruct you to bake at 425 for 12-18 minutes.


The amount of sugar used will depend on the type of apples used.
1 pound apples (preferably tart), peeled and cored and cut into slices
1 tablespoon butter
2 tablespoons granulated or light brown sugar
1/2 teaspoon ground cinnamon
a squeeze of fresh lemon juice, if desired
How to make it

In a skillet, melt the butter over medium heat. When butter is bubbly, add the sliced apples into the pan and stir until they are coated with butter. Let them cook a couple of minutes, stirring gently and then add the sugar and cinnamon which has been mixed together. Cover pan with a lid and cook for about 5 minutes. Check apples as they cook rather quickly this way. When the apples are tender, uncover and cook until the juices are thick and bubbly. If there isn't as much syrup as you would like, you may add 1 tablespoon of water to the skillet after you remove the lid, and continue cooking until thickened. Don't stir too much at this point or the apples will fall apart. Total cooking time will depend on the amount of apples you are cooking. These were done in 10 minutes, but a large pan full will take a bit longer. Remove apples to a serving dish. Enjoy!
I think they are best after they cool down a few minutes, and I even love them at room temperature.

Spiced Nut & Cranberry Mix

Spiced Nut Cranberry Mix recipe

1 cup dried sweet cranberries
1 cup almonds
1 cup cashews
1 cup pecans
1 cup walnuts
2-4 tablespoon brown sugar (you need enough sugar to cramelize in the oven)
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 teaspoon cumin powder
1 egg white
salt to taste

How to make it

Preheat the oven to 350 degrees F.Grease and line a sheet pan with parchment paper.
In a bowl, lightly whisk the egg white along with all the other spices.Add the nuts and cranberries and toss till all the nuts are uniformly coated in the spice mixture.
Spread the nuts in one layer on the lined sheet pan.
Roast for 15-20 minutes, tossing once or twice, until the nuts are glazed and golden brown.
Sprinkle the warm nuts with a little more salt and set aside to cool.
Serve warm or cool completely and store in airtight containers.

Pepperjack Meatloaf

1 egg
1/4 cup chopped onion
1/2 to 1 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 cup (4 ounces) pepper Jack cheese, divided
1 cup salsa, optional

How to make it :

In a large bowl, combine the egg, s , onion, salt and pepper. Crumble beef over mixture and mix well. Press half of the beef mixture onto the bottom and halfway up the sides of a greased 8-in. x 4-in. loaf pan. Sprinkle 3/4 cup cheese over meat to within 1/2 in. of sides. Pat remaining beef mixture over cheese.
Bake, uncovered, at 350° for 50-55 minutes or until meat is no longer pink and a meat thermometer reads 160°. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with salsa if desired. Makes 6 servings.

Diane's Fresh Apple Cake With Caramel Glaze

1⁄4 cup cinnamon-sugar mixture (for dusting cake pan)
4 apples, chopped small
3 eggs
1 cup canola oil
2 cups flour
2 cups sugar
1⁄2 teaspoon baking soda
1 teaspoon cinnamon

2 tablespoons butter
1⁄2 cup firmly packed light brown sugar
2 tablespoons milk


Preheat oven to 350 degrees; grease a bundt pan or tube pan and coat with cinnamon-sugar mixture.
Mix apples, eggs and oil with an electric mixer.
Add the flour, sugar, baking soda and cinnamon; mix well.
Pour into pan and bake about 1 hour or until a toothpick inserted in center comes out clean.
Allow cake to cool in pan for at least 10 minutes; invert onto a cake plate.
To prepare Glaze; combine butter, brown sugar and milk in a medium saucepan, bring to a boil and cook for 1 minute.
Spoon over cake, allow to cool before serving, ENJOY.

Buffalo Chicken Roll-Ups


2 cups shredded [cooked] chicken [I used rotisserie chicken]
1/2 cup cream cheese [light]
2 tbsp buffalo wing sauce
salt & pepper
1 package of Pillsbury Crescent Rolls
1 egg
1 tbsp cold water

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes


Begin by combining chicken, cream cheese, and buffalo sauce in a medium mixing.
Season with salt and pepper to taste.
Heat oven to 375 degrees.
Roll out crescent rolls. Fill each crescent roll with about 1-2 tbsp of shredded chicken mixture. Roll up crescent roll tightly, making sure the chicken mixture stays within the roll. Tuck corners and ends in, and lay on a baking sheet with seam side down.
Whip egg and water together to create egg wash. Brush this egg wash over completed crescent rolls to ensure a golden result.
Bake filled crescent rolls for about 8-10 minutes, or until crescent rolls are risen, golden and shiny.
Serve immediately with your choice of dipping sauce. We are a ranch family, through and through!