I have a TON of recipes I have tried lately but I have been lazy and only putting comments on my recipe board from Pinterest. So, I am going to try to go back and put them on here. Unfortunately though, I do not have pictures for most, so you can check out my Pinterest board if you want others' pictures of the food. So here we go....

Found on: Food of Love
* Do NOT use the temp. in the recipe.  It is WAY TOO HIGH!  Mine burnt on top and I had to salvage what I could.  Try cooking them at 325 or 350.*

1 cup milk
        2/3 cup sugar
        1 1/2 tablespoons active dry yeast
        1 stick unsalted butter, softened
        2 large eggs
        2 tsp finely grated lemon zest
        1/2 teaspoon fine sea salt
        4 1/4 cups all-purpose flour, plus more for dusting
        One 12-ounce package frozen raspberries, not thawed
        1/4 cup plus 2 tbsp sugar
        1 teaspoon cornstarch
Icing-
        3/4 cup confectioners' sugar
        3 tbsp unsalted butter, melted
        1 1/2 tbsp heavy cream
         1 tbsp fresh lemon juice       1 tsp good vanilla extract

    In a small saucepan, warm the milk over moderately low heat until it's 95°. Pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, grated lemon zest and sea salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes. Increase the speed to medium-high and beat until the dough is soft and supple, about 10 minutes longer. Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours. Butter a 9x13 glass baking dish & set aside.  Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10-by-24-inch rectangle. In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough (cinnamon roll style) to form a log & cut into 12 pieces  and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.   Preheat the oven to 425°. Bake the rolls for about 10 minutes, reduce oven temperature to 350 & bake another 10-15 minutes or until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.   In a small bowl, whisk the confectioners' sugar with the butter  heavy cream & lemon juice & vanilla extract until the glaze is thick and spreadable. Top warm rolls with icing. Are you drooling yet?? YuMM!!

I LOVE Jamba Juice's Peanut Butter Mood drink.  It is sooo good.   If you like peanut butter and bananas and chocolate, this is for you!  I found this recipe that is a knock off, so tried it and it is pretty darn close to the original.  I made a few changes though... my changes are in PINK.

Found on: Cut Out and Keep
For 1 serving

1. Add half a cup of milk to your Blender/smoothie Maker. (First I added a couple Tbs. of flax seed and ground that up).
   
   
2. Put 3 Level Tbs. of peanut butter into the milk, (i prefer smooth, otherwise you are left with the lumps at the bottom of the smoothie - but i guess its all about what you like) (If you want this to be healthy, use only natural PB.  By natural, I mean, no junk added, no high fructose corn syrup, etc.  I used Adams.)
   
   
3. Add HALF a chopped and peeled ripe banana...(not a black banana...but ripe with flavor)
   
   
4. Sprinkle 2 level Tbs. of drinking chocolate mix into the blender, and put the lid on tightly. (I wanted to reduce the junk in here so I just used unsweetened cocoa powder.  It does not have as much of a chocolate taste, but it works for this.)
   
   
5. Blend. (DUH) until you have no lumps left.
   
   
6. Put into a cup and enjoy!! Yummy :] hope you like it! xxxxxxx
   

A friend brought these yummy bars over the other night and they were a fun, new treat.  I had never had anything like these before, which is always a plus.  Here's the recipe.  Thanks again Liz!

From Liz T.

Crust:

3/4 cup margarine/butter
1/3 cup granulated sugar
1/3 cup cocoa
1 1/2 tsp vanilla
2 eggs beaten
1 1/2 cups coconut
3 cups graham crackers finely crushed  (usually about 2 packages)
3/4 cup walnuts (optional, I never add them)


Melt butter in sauce pan, add sugar, cocoa, vanilla and eggs. Cook stiring until mixture thickens.
Remove from heat and stir in coconut, graham crackers and nuts.
reserve about 1/3 cup for topping.  Press firmly into 9X13 pan (I butter the pan first)
Refrigerate at least one hour.


Filling

1/2 cup margarine/butter -creamed
4 tbsp milk
4 tbsp instant vanilla pudding
3 1/2 to 4 cups powdered sugar

Cream butter, add pudding sugar and milk, blend til fluffy. If too thick add more milk. Spread over crust and top with reserved topping. Refrigerate at least 30 mins or until firm.


My alterations:
I used butter instead of maragarine. I crushed 3 packages of graham crackers and added a little extra coconut. For the filling I just used the whole package of pudding, which was only a tsp or 2 more than 4tbsp's and the full 4 cups of pwd sugar. I also ended up adding at least another tbsp of milk, maybe even two, I didn't measure. 
After it was all put together I tossed it in the freezer for 20 mins to do a quick set.

A lot of other recipes I've seen don't use a crumb topping, they melt chocolate and spread that across the top.

My mother in law makes her own chicken noodle soup and homemade noodles.  My husband has always loved it and we wanted some a while ago.  Of course, I didn't think about asking her until too late, so I found this recipe on the Food Network.  I made homemade noodles to go with it, but still have not found a recipe I really like for that yet.  Hope you like this!

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 medium carrots, cut diagonally into 1/2-inch-thick slices
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch-thick slices
• 4 fresh thyme sprigs (I used a couple dashes of dried thyme)
• 1 bay leaf
• 2 quarts chicken stock, (recipe on the Food Network website)
• 8 ounces dried wide egg noodles (I used homemade, but am still looking for a really good recipe!)
• 1 1/2 cups shredded cooked chicken
• Kosher salt and freshly ground black pepper
• 1 handful fresh flat-leaf parsley, finely chopped

Directions

Place a soup pot over medium heat and coat with the oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken stock and bring the liquid to a boil. Add the noodles and simmer for 5 minutes until tender. Fold in the chicken, and continue to simmer for another couple of minutes to heat through; season with salt and pepper. Sprinkle with chopped parsley before serving.

Included in this recipe on the site is a recipe for chicken stock.  I save time and just use the chicken stock I buy at the store!

This is a recipe my Mom made a few times while I lived at home and it is soooo yummy.  I pulled it out the other day to make and about choked looking at the amount of butter it called for!  I know that in the restaurant, they probably don't skimp on the butter and that is why it is so good, but at home, I was trying to figure out the best way to make it by cutting down on the fat.  So, here  (in pink!)is what my mom and I came up with. (Oh, this was found on a website a long time ago, but I tried to pull it up and it was no longer there.  Sorry!)

Lemon Butter Sauce

4 oz. Lemon juice (3 oz. fresh lemon juice)
2 oz. White wine (1 1/2 oz.; can substitute chicken stock)
4 oz. Heavy Cream (3 oz. )
Salt and Pepper to taste
1 lb. unsalted butter (EEK!!) (1 stick of butter)

1. Heat lemon juice and white wine in a sauce pan over medium heat.  Bring to a boil and reduce by one-third.

2.  Add cream and simmer until mixture thickens (approx. 3-4 min.). Slowly add butter until completely incorporated.

3. Season with salt and pepper. 

4.  Remove sauce from heat and hold in warm area.

Preparing Shrimp Pasta
6 oz. butter (about a Tbs. olive oil)
12 oz. sliced mushrooms
1 1/2 oz. garlic, chopped
36 shrimp, large, peeled and deveined (I cooked chicken breasts, with seasonings, on the stove)
1 1/2 oz. Pine nuts, toasted
1 1/2 tsp. salt
1 1/2 tsp black pepper, ground
6 oz. fresh spinach, cleaned and stemmed
36 oz. Capellini pasta, cooked (I used tri colored farfalle - the bowtie looking pasta and only used about 15 oz.)
18 oz. Lemon butter sauce
1 bunch parsley, chopped (I didn't have enough fresh, so just sprinkled some dried parsley on top)

1. Heat butter in large saute pan over med. high heat.
2. Add mushrooms and saute for 2 min.
3. Add garlic, shrimp, pine nuts, salt, pepper, and saute until shrimp are translucent.  Reduce heat and add spinach; lightly toss with shrimp mixture (be careful not to wilt the spinach).
4.  Mix everything together.  
5.  I would advise eating a really BIG green salad with this or a HEAPING amount of green beans or peas, (or both!) to combat how unhealthy this meal is.  This is a meal I will make once a year (if that), just for something different.         

This is what my hubby cooked for dinner tonight.  Yes, my hubby made it!  He is quite a good chef when he wants to be.  But don't let on that you know or he says his reputation will be ruined and all the guys will make fun of him or get mad at him bc their wives will make them cook :)  The chicken has a very mild flavor and the potatoes soaked up the lemon juice, which, I would normally not think would be very good, but it was!  Oh, and instead of putting this in a roasting pan, my hubby put it in the crock pot before church and about an hour after church, it was ready.  So give or take about 5 hours if using a crock pot.


From: The Complete Guide to Country Cooking Cookbook

1 whole roasting chicken (5-7 pounds)
Salt and pepper to taste
2 to 3 tsp dried oregano, divided
4 to 6 baking potatoes, peeled and quartered
1/4 C. butter melted
3 Tbs. lemon juice
3/4 C. chicken broth

Place chicken with breast side up on a rack in a roasting pan.  Sprinkle with salt, pepper and half of the oregano.  Arrange potatoes around the chicken; sprinkle with salt, pepper and remaining oregano.  Pour butter and lemon juice over chicken and potatoes.  Add broth to pan.  Bake, uncovered, at 350 until juices run clear and a meat thermometer reads, basting frequently.  Cover and let stand 10 min. before carving. 

Here's another recipe from Cooking Light Magazine (September 2010).  It was a really good recipe that was just a little bit different from what I normally do.  The kids were not really sure about the stuffing, but my hubby and I liked it!  I never have feta on hand but thought we would try this recipe.  The sour taste of the feta combined with the lemon was very fresh and different.  The magazine says that you could use mozzarella or provolone for a milder flavor though.   Also, if you don't have pine nuts (because they are way over priced!), I would think it would be good without, or maybe you could substitute sliced or slivered almonds for some crunch.


5 Oz. fresh spinach, chopped
1/2 C. (2 oz.) crumbled feta cheese
2 Tbs. pine nuts, toasted
1 tsp fresh thyme, minced
2 tsp fresh lemon juice
2 garlic cloves, minced
4 (6 oz.) skinless, boneless chicken breast halves
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbs. olive oil
1/2 C. fat free, lower-sodium chicken broth

1. Preheat oven to 350.
2. Heat a large nonstick ovenproof skillet over medium-high heat.  Add spinach to pan; cook 1 min. or until spinach wilts, tossing constantly.  Place spinach in a colander; press until barely moist.  Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic.  Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.  Stuff 3 Tbs. filling into each pocket.  Seal with wooden picks.  Sprinkle chicken with salt and pepper.
4.  Heat oil in pan over medium-high heat.  Add chicken; cook 3 min. on each side or until brown.  Add broth, and cover pan.  Place pan in oven.  Bake at 350 for 15 min. or until done.  Yield 4 servings (serving size - one half chicken breast).