Fresh Fruit Dip
a la Moriah

1 jar  marshmallow fluff
8 oz strawberry cream cheese
squirt of lemon or orange juice

mix together.  serve chilled with fresh fruit.

Easy Calzones
a la Pioneer Woman

16 whole Frozen, Unrisen Dinner Rolls (I Use Rhodes) Note: Can Also Use Frozen Bread Loaves. 
1 Tablespoon Butter 
1 whole Medium Onion, Diced 
1 pound Breakfast Or Italian Sausage 
1/2 teaspoon Italian Seasoning 
1/4 teaspoon Red Pepper Flakes 
15 ounces, fluid Whole Milk Ricotta Cheese 
1/2 cup Grated Parmesan Cheese 
1-1/2 cup Grated Mozzarella Cheese 
2 whole Eggs 
1/2 teaspoon Salt 
Black Pepper To Taste 
2 Tablespoons Chopped Fresh Parsley (i used basil)
Pepperoni, or other toppings
Marinara Sauce, For Serving 
1 whole Egg Beaten

Place frozen rolls (or frozen bread loaves) on a baking sheet to thaw. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
Preheat oven to 400 degrees.
Melt butter in a large skillet over medium-high heat. Add onion and allow to cook for a couple of minutes. Add sausage and cook until brown, crumbling the sausage as you stir. Add Italian seasoning and red pepper flakes. Remove from pan and allow to cool on a plate.
In a separate bowl, combine ricotta, Parmesan, mozzarella, eggs, salt, pepper, and parsley. When sausage is cool, stir it in. Set aside.
When rolls are thawed and risen, roll them out on a lightly floured surface until paper thin. Spoon 3-4 tablespoons (approximately) filling onto half of the dough circle. Fold half of the dough over itself, then press edges to seal.
*Note: If you want a larger calzone, use frozen bread loaves and use about 1/4 to 1/3 of the loaf for each calzone.
Brush surface of calzone with beaten egg, then bake for 10-13 minutes, or until nice and golden brown. Serve with warm marinara sauce.

Jumbo Pico de Gallo
a la Pioneer Woman

5 whole plum (Roma) tomatoes
1/2 large onion
1 jalapeno, halved, seeded and finely sliced
1/2 cup fresh cilantro leaves
2 limes
1/2 teaspoon salt

Cut up the tomatoes into quarters and add to a bowl. Cut the onion into large chunks and add to the bowl. Add the jalapeno to the bowl. Add the cilantro leaves to the bowl. Juice the limes and pour over. Sprinkle over the salt. Stir.

Whole Grain Pancakes
a la yourhomebasedmom

2 c milk
2 eggs
2 t baking powder
2 c whole wheat flour
1/4 c honey
1/4 c oil
2 t vanilla
1 t cinnamon

blend all ingredients, except flour. add flour and mix well. cook on hot griddle. serve with fresh fruit. 

Garden Salad with Lime Cilantro Dressing
a la Laylita

1 head of lettuce, chopped
2 tomatoes, sliced or quartered
1/2 red onion, thinly sliced
1 avacado, sliced or diced
1 T finely chopped cilantro
juice of 2 limes
2 T olive oil
salt and pepper to taste

make dressing by whisking cilantro, lime juice, oil and salt/pepper. pour over veggies and toss.

Orange Chicken Sauce
a la Carlie

1 c chicken broth
zest of 1-2 oranges
1/2 c orange juice
1/3 c vinegar
1/4 c soy
2/3 c sugar
1/4 t ginger
2 T grated yellow onions
2 cloves garlic, minced
salt and pepper to taste

mix and simmer for 30 minutes. marinate with chicken
you may want to add cornstarch to thicken, but it's a tasty, light sauce.

Thai Peanut Chicken
a la Dr. Nathan

4 boneless/skinless chicken breasts
1/2 c peanut butter
1/2 c vegetable oil
1/4 c white wine vinegar
1/4 c soy sauce
1/4 c lemon juice
4 cloves garlic
2 t crushed red pepper
2 t fresh ginger
8 sprigs parsley

Blend everything expect chicken in blender. Warm Peanut butter slightly to make it easier to blend. Cut chicken into cubes and put on skewers. Pour sauce over chicken but save some for basting while grilling. Let marinate in fridge over night or at least 1 hour at room temp. Grill until cooked thru, baste while grilling with remaining sauce. Serve with rice.

Homemade Flour Tortillas
a la Pioneer Woman

2 1/2 c flour
2 1/2 t baking powder
1 t salt
1/2 c + 2 T lard or vegetable shortening
1 c hot water

combine dry ingredients. drop lard in small pieces into dry and cut through with pastry cutter. add the hot water. lightly knead 30-40 times. cover with tea towel and rest for 1 hour.
roll into ping pong size balls, and let rest another 30-40 minutes. one by one, roll out dough very, very thin. cook about 30 seconds on each side on med-med high heat. remove and stack, and cover with a towel to keep warm until ready to serve.