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Howdy and welcome to your Wednesday edition of A to Z Recipes Newsletter. It is good to be here sharing some recipes with you. I would like to thank all of those who have shared here in today's issue, especially some of my pals from the a2z QT. If you've never stopped by, please do. No one knows you're there and you may learn something! Here's the link: http://www.quicktopic.com/37/H/a8K9wr7j97nV.

The new Monthly Theme topic is Easy Desserts. Please visit the Monthly Theme - Recipe Submissions section to read all about it. You'll find the link there to use for sharing recipes here at A to Z Recipes. We need some recipes for regular issues, friends. Share a recipe or two, won't you?

We'll see you here again on next Sunday, God willing.

Help find a cure. Become a Partner in Hope. Join my family in supporting St Jude's Children's Hospital. The $19 (price of a pizza dinner) a month may help find the cure. It is tax-deductible and makes you feel so good about yourself!

Please tell ten friends to tell ten today! The Breast Cancer site is having trouble getting enough people to click on their site daily to meet their quota of donating at least one free mammogram a day to an underprivileged woman.

It takes less than a minute to go to their site and click on "donating a mammogram" for free (pink window in the middle).

This doesn't cost you a thing. Their corporate sponsors/advertisers use the number of daily visits to donate mammograms in exchange for advertising. Here's the web site! Pass it along to people you know.

I don't know the key to success, but the key to failure is trying to please everybody.

~Bill Cosby, American Actor, Comedian and Producer

Click if you have a submission for the Food For Thought section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Moving On

~Shared by Mary H., Montreal, Canada
 
My house was open to the sun,
Its doors swung wide to everyone.
Beyond the windows grew a wood,
And all was green where my house stood.
On summer mornings, from the hill,
A cardinal woke me with his trill,
And when the night pulled down its shades,
The owls called from hidden glades.
My house had walls so strong and stout
They kept the storms of sorrow out.
My house was made of warmth and laughter.
My house was meant for "ever after".
But as we plan, we cannot know
Where the winds of change may blow,
And carried to a far-off shore,
I live behind a different door.
But in my dreams, I long for still
That special house upon the hill.
 
~Joan Shewchun, Burlington, Ontario, Canada

Click if you have a submission for the Ramblings section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Turn your tortillas into taco bowls easily!

~Shared by Lucy Wellhausen, OH
Owner of http://www.ohiohoney.com

Check out the photo!

What a cool idea!

Check Out the Best of As Seen On TV Products at Walter Drake.

Click if you have a submission for the Did You Know? section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

Our Monthly Theme topic is:

Easy Desserts

With summer temperatures so high, we're all into easy. That usually means fewer ingredients but not always. Meringue has few ingredients but I hate lugging out my mixer. And the clean-up. Whew! What we're looking for are recipes that are easy to make. I know using a pre-made crust, or a cookie/cake mix can make a huge difference in the time and labor involved. So, share some dessert recipes that are really easy to put together. They will go fast, for sure! Share yours with us here, won't you? We will collect them through this month and publish them on the first Sunday possible of the following month. Be sure to use the Monthly Theme links for your submissions so I'll know where you'd like them posted, ok? It has been suggested that we limit the number of recipes posted to 10 per reader. Any extras will be saved to use in regular issues (which we sorely need!).

Note: There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your ten (10) most favorite recipes in this month's theme topic of "Easy Desserts". If you send more, they will be used for future issues, which is excellent! We will collect them the remainder of this month and post them on the first Sunday possible of the month. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.

The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients (no columns or frames), and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.

Use this email link for submitting only regular recipes: A to Z Recipes Inbox.
Use this email link for submitting only theme recipes: Easy Desserts.
Use this email link for submitting all other items for posting: A to Z Recipes.

See the A to Z Recipes Theme Issues here: A to Z Recipes Theme Issues

The theme issue for "Easy Desserts" has a deadline of July 31, 2012, and will be posted on August 12, 2012.

Please use this email link to submit a recipe for theme recipes: Easy Desserts. As usual, only recipes are to be sent to: A to Z Recipes Inbox.

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Underwater Bowling

~Shared by Pat M., Reno, NV
 
(I apologize in advance for sending this...it's addicting!)
I hope you didn't have anything important to do today ...
This will challenge you ...
This will drive you nuts!
But have fun!

Click on the following:

UNDERWATER BOWLING
http://ak.imgag.com/imgag/product/full/ap/3040935/graphic1.swf

bareMinerals now on Beauty.com!

Click if you have a submission for the Crazy Corner section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

If you try a recipe from any posted, and have a recipe review, please send me an email using this Recipe Review link and make sure to include the following to qualify for posting:

Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting (required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)

I will post all qualifying recipe reviews here. You can also send comments for all to read here. As long as what you have to say is something others would want to read, this is the place to do it. Your name and location is required!

Looking for a particular recipe, ingredient or submitter?
Search A to Z Recipes Site and Newsletters:

GRILLED SMOKY CHEDDAR POTATOES PACKS
 
~Shared by Pat, Reno, NV
 
This recipe is so good, I just have to share it with all of you.  The best part is that it is done on the BBQ...no heating up the house using the oven.

4 medium potatoes, cut into 1-inch chunks
1/2 teaspoon salt
2 tablespoons butter or margarine
1 cup shredded Cheddar cheese (4 ounces)
2 tablespoons bacon pieces (we used Oscar Mayer Bacon Recipe Pieces)
2 medium green onions, sliced (2 tablespoons)

Heat coals or gas grill for direct heat.  Place potatoes on 30x18-inch piece of heavy-duty foil (we used Reynolds heavy duty non-stick wrap...worked great).  Sprinkle with salt.  Dot with butter.  Sprinkle with cheese and bacon pieces.  Wrap foil securely around potatoes; pierce top of foil once or twice with fork to vent steam.  Cover and grill foil packet, seam side up, 4 to 6 inches from medium heat 45 to 60 minutes or until potatoes are tender.  Sprinkle with onions.

Servings: 4


BREAKFAST OMELET MUFFINS

~Shared by Carol N., Tupper Lake, NY

1 lb Italian Sausage (sweet, mild, hot variety depending on your preference)
1 cup broccoli florets
8 large eggs
1/4 cup milk (I used 2%)
1/2 tablespoon vegetable oil
1/2 teaspoon baking powder
salt and pepper to taste
Freshly grated Parmesan Cheese, as needed

1.  Preheat oven to 375°.

2.  In a large saute pan, over medium heat, brown sausage for about 5 minutes, or until the sausage is no longer pink.  Remove from heat and stir in broccoli.

3.  Whisk together eggs, milk, oil and baking powder.  Season with salt and pepper.

4.  Lightly spray a 12-cupcake pan with oil.  Spoon out the sausage and broccoli mixture evenly into each cupcake.

5.  Ladle the egg mixture over sausage and broccoli.

6.  Sprinkle with Parmesan cheese.

7.  Bake for 15-20 minutes.

Serving size: 2-3 muffins

My Lo-Fat version:
Use Jimmy Dean Sausage Crumbles, that are already cooked.
Cook the broccoli in the microwave for about 4 minutes on high.
I put a couple of tablespoons of Asiago cheese into the batter, instead of sprinkling the Parmesan on top.

Served with a high quality whole grain bread and a fruit salad with NO dressing makes a very healthy breakfast.  I use canteloupe, peaches, kiwi, papaya, blueberries, and whatever other fruit is in season, for my fruit salad.


MOROCCAN CHICKEN SALAD

~Shared by Mary H., Montreal, Canada

Makes 4 to 6 servings

Couscous is one of the easiest starches to prepare and only requires boiling a kettle.  Using cooked rotisserie chicken makes this salad so easy!

1 cup whole wheat couscous
2 cups diced cooked chicken
1 cup grape tomatoes, halved lengthwise
Half each: sweet orange pepper and sweet red pepper, diced
Half English cucumber, chopped
1/3 cup whole salted dry-roasted almonds, coarsely chopped
2 green onions, thinly sliced
2 tablespoons each: chopped fresh cilantro and fresh mint

Dressing:
1/4 cup olive oil
1/4 cup lemon juice
1 tablespoon liquid honey
1/2 teaspoon each: ground cumin and salt
1/4 teaspoon each: cinnamon and chili powder
1/4 teaspoon each: black pepper and cayenne pepper

In large, heatproof bowl, stir 1 cup boiling water with couscous; cover and let stand until absorbed, about 5 minutes.  Fluff with fork; let cool to room temperature.

Add chicken, tomatoes, orange and red peppers, cucumber, almonds, green onions, cilantro and mint.

Dressing: Whisk together oil, lemon juice, honey, cumin, salt, cinnamon, chili powder, black pepper and cayenne pepper.  Drizzle over salad and toss gently.

Source: Canadian Living magazine


SPICY TOMATO GRITS

~Shared by Luanne, FL

2 Bacon slices -- chopped
2 cans Chicken broth -- (14 1/2-oz)
1/2 ts Salt
1 cup Quick-cooking grits
2 lg Tomatoes -- peeled and chopped
2 tb Canned chopped green chilies
1 cup Shredded cheddar cheese - (4 oz)

Cook bacon in a large heavy saucepan until crisp, reserving drippings in pan. Gradually add chicken broth and salt; bring to a boil. Stir in grits, chopped tomato, and chilies; return to a boil, stirring often. Reduce heat, and simmer, stirring often, 15 to 20 minutes. Stir in shredded Cheddar cheese; cover mixture, and let stand 5 minutes.



PECAN PIE

~Shared by Larry J., Spring Hill, TN

Pecon pie as i call it :)

INGREDIENTS:
6 eggs
2 cups dark corn syrup
1 cup sugar
1 cup packed dark brown sugar
1/4 cup (1/2 stick) butter, melted
2 teaspoons vanilla extract
1/4 teaspoon salt
1-1/2 cups pecan pieces
2 unbaked (9-inch) pie shells
 
TO PREPARE:
Whisk the eggs lightly in a bowl. Stir in the corn syrup, sugar, brown sugar, butter, vanilla and salt. Fold in the pecans. Spoon the pecan mixture evenly into the pie shells. Bake at 350 degrees for 1 hour. Remove the pies to a wire rack to cool.

NOTE: A holiday must. Serve with whipped cream on the side.


LINDA'S CREAMY TURKEY WITH SWEET POTATOES

~Shared by Linda H., Rosharon, TX

The taste of Thanksgiving without the work!

1 Tbsp olive oil
½ c. celery chopped fine
½  medium onion, chopped
1 Tbsp Poultry seasoning
6-8 Crimini mushrooms, sliced
8 oz cream cheese, at room temp.
about ½ c chicken stock
2 thick slices of deli turkey breast cut into small pieces
1 c. Greek yogurt
salt and pepper to taste
Parsley

Sauté celery and onion in olive oil.  Add seasoning and stir to bloom.  Add mushrooms.  Stir in stock and cream cheese.  Stir to melt cream cheese.  Add turkey and yogurt and simmer until heated through.  Serve on baked sweet potatoes and garnish with parsley.  Add cranberry sauce on the side.

Note: I added frozen peas also!  Yummy!


CROCKPOT HAMBURGER AND BEANS SUPREME

~Shared by Johnny, LA

This recipe for hamburger and beans in the crock pot makes a lot and is great to serve if you have people over to just hang out, watch ballgames and entertain family. You can serve this with shredded cheese on the side, with nachos, or a salad for a meal.

1 1/2 to 2 pounds ground beef
1 large onion, chopped
1 small green pepper, chopped
1 clove of garlic, chopped
1 (16 ounce) can pork-n-beans, drained
1 (15.5 ounce) can kidney beans, drained
1 (15.5 ounce) can red beans, drained
1 (10 ounce) can diced tomatoes with green chilis,undrained (I USE EXTRA SPICY)
1 (10 3/4 ounce) can tomato soup, undiluted
1 teaspoon salt
1/2 teaspoon black pepper
Pinch cayenne or several drops hot sauce (Optional)
1 tablespoon Worcestershire sauce
1 (4 ounce) can mushroom pieces, drained
1 teaspoon liquid smoke, (Optional)

Brown ground beef, onion, green pepper and garlic in skillet on top of the stove. Drain. Add to crock pot along with remaining ingredients. Cook on low for about 4 hours until flavors have blended. Makes a 3 quart crock pot about three fourths full. Serve with toppings of your choice or with cornbread for a great meal. Enjoy!

Source: The Southern Lady



ROLO CHEESECAKE BARS

~Shared by Treva, NC

Makes one 8×8 pan.

Preparation: Cover inside of pan with enough foil for a one inch overhang on all sides.

Cover foil with bake spray.

Heat oven to 350 degrees F.

Crust
1 & 1/2 cups of graham cracker crumbs
1/2 cup sugar
8 tablespoons of butter

Cheesecake
1 (8 oz.) cream cheese, softened
1/3 cup caramel sauce
1/3 cup sugar
1 egg
1 & 1/2 teaspoon vanilla extract
1 &  1/2 cup mini Rolos

Chocolate Layer
10 oz. chocolate, 65% cacao
2 teaspoons corn syrup
8 tablespoons butter
4-5 tablespoon caramel sauce

To make crust
1. Place graham cracker crust and sugar in a bowl and toss to combine. Add in melted butter and mix to combine. Press mixture onto bottom of prepared pan. Bake at 350 degrees F for 7-10 minutes. Remove from oven and set aside to cool while making cheesecake portion.

To make cheesecake
1. Place cheesecake, caramel sauce, sugar, egg and vanilla extract in a bowl and beat until fully combined and smooth. Add in Rolos and fold to combine. Pour mixture over crust and bake for 30-35 minutes at 350 degrees F. Remove from oven and set aside to cool.

To make chocolate layer
1. Place chocolate, corn syrup and butter  in a heat proof bowl over (not on) simmering water), gently stir until chocolate is melted and all ingredients are fully combined. Pour chocolate over baked cheesecake.

2. Place caramel in a plastic bag and pipe straight lines horizontally across. Use a toothpick and starting at the top drag the toothpick vertically through horizontal lines. Draw second line with toothpick start in the opposite direction (from the bottom of the pan) and drag it vertically from bottom to top of pan. Continue to alternate starting points for the vertical lines drawn with the toothpick.

A few notes:
For a less sweet and deeper caramel cheesecake flavor use homemade caramel sauce as store bought caramel sauce tends to be overly sweet.

If you are unable to find mini Rolos, just chop regular Rolos in half. Or for a variation replace the caramel portion with peanut butter and fold in Snickers instead of Rolos.

To easily cut the cheesecake into bars, heat knife with hot water so that it slightly melts through the chocolate (this will prevent the chocolate from cracking). Clean knife between cuts for clean edges.

Source: Crazy for Copycats


FLOURLESS PEANUT BUTTER COOKIES

~Shared by Marilyn M., Canton, OH

1 cup natural peanut butter
1 cup sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
Coarse sea salt, optional

Preheat oven to 350 degrees F and place racks in the upper and lower third of the oven.

In a medium bowl, mix the peanut butter, sugar, egg and vanilla until well combined. Spoon 1 tablespoon of mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork (dipped in water for easier marking), making a crosshatch pattern on the cookies. Sprinkle with coarse sea salt on top, if desired.

Bake until golden around edges, about 10 minutes, switching the position of the pans halfway thorough baking.

Transfer to racks to cool. Repeat with the remaining dough.

What Makes This Recipe Really Sing: Without the flour getting in the way, you really get that true peanut butter flavor.

Suggestions:  Try tossing in mini versions of stuff, like peanut butter chips, mini chocolate chips, shredded coconut and even a mini peanut butter cup.

Try making a thumb print cookie and add jelly to it. Go crazy, kids and adults love these.


CARAMEL-CLOAKED CHOCOLATE-HAZELNUT TORTE

~Shared by Jean, Syracuse, NY

Notes: Make chocolate ganache first; let it cool while you bake the cake. Prepare cake through step 5 before starting caramel cloak. An accurate candy or instant-read thermometer that registers high temperatures is crucial to making the caramel; to coat cake evenly, it must cool just enough to be thick but still pourable, about 150°. Assemble torte through step 5 up to 1 day ahead and chill filled cake airtight; pour caramel over cold cake. Or complete entire recipe up to 1 day ahead and chill airtight; bring cake to room temperature to serve, about 1 hour, and warm sauce as directed in step 7.

2 cups hazelnuts (about 10 oz.)
6 large eggs, separated
1/2 cup sugar
3 tablespoons fine dried bread crumbs
1 tablespoon vanilla
Chocolate ganache (recipe follows; see notes)
Caramel cloak (recipe follows; see notes)

1. Place nuts in a 10- by 15-inch baking pan. Roast in a 350° regular or convection oven, shaking pan occasionally, until golden beneath skins, 10 to 12 minutes. Pour nuts into a towel and rub to remove loose skins. Let cool at least 15 minutes. Set aside eight completely skinned nuts. Whirl remaining nuts in a food processor until finely ground.

2. In a bowl, with a mixer on high speed, beat egg yolks and 1/4 cup sugar, scraping bowl occasionally, until very thick and light-colored, about 4 minutes. Stir in ground nuts, bread crumbs, and vanilla.

3. In a large bowl, with clean beaters, beat egg whites on high speed until they hold soft peaks. Gradually add remaining 1/4 cup sugar and continue to beat until egg whites hold short, distinct peaks, about 3 minutes total. Add half the whites to nut mixture and stir to blend well. Gently fold in remaining whites. Spread batter level in a buttered and floured 9-inch cheesecake pan with removable rim.

4. Bake in a 350° regular oven or 325° convection oven until cake is golden brown and springs back in the center when lightly pressed, 25 to 30 minutes. Let cool in pan for 10 minutes. Run a knife between cake and pan rim, then remove rim. Let cake cool on a rack about 45 minutes.

5. With a long, serrated knife, split cake in half horizontally. Gently slide a baking sheet under top cake layer and lift it off. Spread bottom cake layer evenly with chocolate ganache. Slide top layer, cut side down, back in place over ganache.

6. Set cake on rack in a 12- by 17-inch pan. Pour about 1 1/2 cups warm (see notes) caramel cloak over cake--enough to coat it--starting at the center and spiraling to edges, letting caramel drip down sides to cover completely. Arrange reserved hazelnuts evenly around top edge of cake. Let stand until caramel stops dripping and is firm enough to cut, about 30 minutes.

7. Scrape caramel drips from pan back into the measuring cup containing remaining caramel cloak. Cook, uncovered, in a microwave oven at 30% power, stirring occasionally, until warm and fluid, about 2 minutes. Pour into a bowl.

8. Place cake on a plate. Cut into wedges with a sharp knife. Offer remaining caramel cloak to spoon over portions.

Chocolate ganache: In a 2- to 3-quart pan over low heat, stir 8 ounces bittersweet or semisweet chocolate, chopped (about 1 1/2 cups), and 1 cup whipping cream until melted and smoothly blended, 8 to 10 minutes. Let cool, stirring occasionally, until ganache no longer flows when pan is tilted, 2 to 2 1/2 hours.

Caramel cloak: In a 3- to 4-quart pan, combine 1 cup each firmly packed brown sugar, light corn syrup, and whipping cream; 1/2 cup (1/4 lb.) butter; and 1/4 teaspoon salt. Bring to a boil over medium-high heat and stir occasionally until mixture reaches 240°, 12 to 14 minutes. Pour into a 1-quart glass measure and stir occasionally until mixture cools to 150°, about 25 minutes. Stir in 1 teaspoon vanilla. Pour over cake immediately.

Yield: Makes 8 to 10 servings

CALORIES 787


GLAZED MACADAMIA NUTS

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

3 cups macadamia nuts
1/2 cup sugar, divided
3 Tbs. light corn syrup
2 tsp. vegetable oil
1/8 tsp. salt
3 Tbs. butter

1. Spread macadamia nuts in a single layer in a greased 15x10" baking pan. Bake at 250 for 5 minutes; set aside.

2. In a heavy saucepan, combine 6 Tbs. sugar, corn syrup, oil and salt; bring to a boil, stirring constantly. Boil without stirring until a candy thermometer reads 238F (soft-ball stage).

3. Remove from the heat; stir in butter until melted. Pour over nuts; stir to coat. Bake for 50-55 minutes or until lightly browned, stirring occasionally. Sprinkle with remaining sugar; toss to coat. Spread on foil to cool. Break apart and store in an airtight container. Yield: 5 cups.

Source: Taste of Home Best Holiday Recipes 2008, 320 Christmas Classics


PIMENTO CHEESE

~Shared by Johnny, LA

Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients

1 lb block sharp cheddar
4 oz cream cheese, room temperature
1/2 cup mayonnaise
1 4-oz jar chopped pimentos, drained
2 tablespoons grated onion
1/8 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
salt to taste

Instructions

1. Grate cheese.

2. Combine shredded cheddar, cream cheese, mayo, pimentos, grated onion, black pepper, and garlic. Stir to combine.

3. Add salt to taste.



PEANUT-COLA CAKE

~Shared by Treva, NC
 
1 cup cola soft drink
1/2 cup buttermilk
1 cup butter, softened
1 & 3/4 cups sugar
2 large eggs, lightly beaten
2 teaspoons vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking soda
Peanut Butter Frosting (see below)
1 cup chopped honey-roasted peanuts

1. Preheat oven to 350°. Combine cola and buttermilk in a 2-cup measuring cup.

2. Beat butter at low speed with an electric mixer until creamy. Gradually add sugar, beating until blended. Add eggs and vanilla; beat at low speed just until blended.

3. Combine flour and next 2 ingredients in a medium bowl. Add to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a lightly greased 13- x 9-inch pan.

4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes.

5. Meanwhile, prepare Peanut Butter Frosting. Pour over warm cake. Sprinkle with chopped peanuts.
 
Peanut Butter Frosting

Yield: Makes 3 cups
Hands On: 10 Minutes
Total: 10 Minutes
 
1/4 cup butter
3/4 cup milk
1 cup creamy peanut butter
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

Melt butter in a large saucepan over medium heat. Whisk in milk, and bring to a boil, whisking constantly. Reduce heat to low, and whisk in peanut butter until smooth. Gradually whisk in sugar until smooth; remove from heat, and whisk in vanilla. Use immediately.

Source: Southern Living JULY 2012


CARAMEL CORN

~Shared by Marilyn M., Canton, OH

2 sticks butter or margarine
2 cups light brown sugar, packed
1/2 cup light Karo syrup
1 tsp. salt
2 tsp. baking soda
1 tsp. vanilla
6 to 8 qt. popped corn

In a saucepan, mix margarine, brown sugar, Karo and salt. Stir over low heat until margarine melts. Bring to a boil; stop stirring and boil for 5 minutes. Remove from heat; add baking soda and vanilla. Pour mixture over popped corn in a large pan. Stir thoroughly. Bake at 200 degrees for 1 hour. Pour onto wax paper to cool. Break apart and keep stored in an airtight container.


BLUEBERRY COFFEECAKE

~Shared by Jean, Syracuse, NY

1 cup sugar
1/3 cup butter
2 large eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1 1/2 cup fresh blueberries
2 to 3 tablespoons melted butter
1/4 teaspoon cinnamon
1 tablespoon sugar

Cream together the eggs, butter, and sugar. Sift the flour with the baking powder and add alternatively with the milk. Fold the blueberries in last. Pour into a greased 9"x13" pan and bake at 350 degrees for about 45 minutes. Mix the sugar and cinnamon together. Remove coffeecake from oven and spread with melted butter and sprinkle with a cinnamon sugar mixture.

Yields: 12 servings


CREAMY SODA FREEZE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 (14 oz.) cans Eagle Brand sweetened condensed milk
2-liter bottle or 5 (12-oz.) cans carbonated beverage, any flavor

In electric ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer.

Shakes: In blender container, combine one-half (14-oz.) cans sweetened condensed milk, 1 (12-oz.) can carbonated beverage and 3 cups ice. Blend until smooth. Repeat for additional shakes. Store leftovers in freezer. (Makes 1 or 2 quarts).

Source: Eagle Brand Sweetened Condensed Milk (advertisement)


GRIDDLE CAKE WITH CREOLE TOMATO AIOLI

~Shared by Johnny, LA

Griddle Cake

3 cups flour
1 cup cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons kosher salt
2 cups milk
3 large eggs
1/2 pound butter, melted
1 onion diced
1 red bell pepper diced
1 yellow bell pepper diced
4 ears roasted sweet corn, cut off the cob
black pepper and cayenne to taste
1 pound Louisiana crawfish tails, minced

Creole Tomato Aioli

4 Creole tomatoes
2 cups mayonnaise
1 tablespoon paprika
black pepper and cayenne to taste

Instructions:

Griddle Cake

Combine flour, cornmeal, sugar, baking powder, and salt in large bowl with peppers, onions and corn. In separate bowl combine wet ingredients. Stir wet ingredients into dry until lumps are dissolved. Add crawfish and seasonings. Do not over mix.

Heat skillet over medium heat and add melted butter; add one ounce crawfish mix and brown on each side like a pancake. Should come out light brown and crispy. Chefs Note: Saute onions and bell pepper first for best results.

Creole Tomato Aioli

Roast tomatoes in oven for 15 to 20 minutes at 400F. Cool, peel skin, and deseed. Puree tomato mix and add to mayonnaise. Adjust seasonings. Can be made a day ahead.



STAR BERRY COBBLERS

~Shared by Treva, NC

Biscuits:
1 & 1/2 cups all-purpose flour
1/3 cup sugar
1 & 1/4 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter,chilled, cut into small pieces
1/2 cup milk

Filling:
8 cups (2 lb.) mixed berries
3/4 cup plus 2 Tbsp. sugar
3 tablespoons all-purpose flour
1 &  1/2 tablespoons lemon juice
1/2 teaspoon cinnamon, optional
3 tablespoons unsalted butter, melted

Make biscuits:
Pulse dry ingredients in a food processor. Pulse in butter until mixture resembles coarse crumbs. Add milk; process for 30 seconds until dough forms a ball. Wrap dough in plastic wrap; refrigerate for 1 hour.

Preheat oven to 425°F; butter 8 1-cup ramekins.

Make filling:
Bring berries, 3/4 cup sugar, flour, lemon juice and cinnamon, if desired, to a boil over high heat. Lower heat; simmer for 5 minutes.
 
Roll dough into a 1/2-inch thick circle. Cut out 8 stars with a 3-inch cookie cutter. Divide filling among ramekins; place biscuits on top. Brush stars lightly with butter; sprinkle with 2 Tbsp. sugar.

Place ramekins on a foil lined baking sheet and bake for 25 minutes. Cool for 15 minutes before serving.


PAT NIXON'S WHITE HOUSE PUNCH

~Shared by Marilyn M., Canton, OH

2 quarts lemonade
2 quarts orange juice
1 quart pineapple juice
1 quart grapefruit juice
2 quarts ginger ale, chilled

Mix all together, except ginger ale.

Just before serving, add the chilled ginger ale.

This was served by Mrs. Pat Nixon at the White House.


ALL DAY CHICKEN

~Shared by Jean, Syracuse, NY

Marinade:
2 tbsp frozen orange juice concentrate
2 cups chicken broth
1 tsp salt
1/4 tsp pepper
1/2 cup tomato paste
2 tbsp soy sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 dash allspice

4 lb Chicken, breasts and thighs
1/4 lb Mushrooms, sliced
2 tb Margarine or butter
11 oz (1 can) mandarin orange sections, drained
1/2 Of a medium large bell pepper, sliced lengthwise
1/4 ts Ground ginger
3 tb Cornstarch
1/4 c Cold milk
1/4 c Cold water

Marinade: The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning.

In the morning place the chicken in the slow cooker and add marinade up to about an inch from the top of the container. Set the cooker on low and cover.

6 to 8 hours later, turn the cooker to high. About an hour later, saute the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin sections, green pepper and ginger into the slow cooker and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Re-cover the slow cooker and let simmer for 15 to 30 minutes until serving.

Serve with baby carrots and small new potatoes.


BEST CAROLINA BBQ MEAT SAUCE

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

1 1/2 cups prepared yellow mustard
1/2 cup packed brown sugar
3/4 cup cider vinegar
3/4 cup beer
1 tablespoon chili powder
1 teaspoon freshly ground black pepper
1 teaspoon freshly ground white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons Worcestershire sauce
2 tablespoons butter, room temperature
1 1/2 teaspoons liquid smoke flavoring
1 teaspoon Louisiana-style hot sauce, or to taste

In a heavy non-reactive saucepan, stir together the mustard, brown sugar, vinegar, and beer. Season with chili powder and black, white, and cayenne peppers. Bring to a simmer over medium-low heat, and cook for about 20 minutes. DO NOT BOIL, or you will scorch the sugar and peppers. Mix in the Worcestershire sauce, butter, and liquid smoke. Simmer for another 15 to 20 minutes. Taste, and season with hot sauce to your liking. Pour into an airtight jar, and refrigerate for overnight to allow flavors to blend. The vinegar taste may be a little strong until the sauce completely cools.


RAISING CANE'S SAUCE (SAME SAUCE USED ON BOILED CRAWFISH)

~Shared by Johnny, LA

1/2 cup of good mayo
1/4 cup ketchup
1/2 T. garlic powder
1/2 T. Worcestershire sauce
1 t. paprika

Add all ingredients in a bowl.

Add lot's of black pepper, enough to cover the surface a few times and mix it all in Mix together well, and allow to sit in ice box for a few hours before serving.

I ADD 1 TBS OF TABASCO SAUCE TO MINE.



HAWAIIAN WATERMELON SALAD

~Shared by Treva, NC

Serve our tropical Hawaiian Watermelon Salad in split fresh coconut shells for a presentation no one will forget.

Serves: 8
Cooking Time: 10 min
 
1 cup macadamia nuts
2 bananas
1 small papaya
Juice from 4 fresh limes
3 cups seedless watermelon balls or small squares
2 cups fresh pineapple chunks
1 cup freshly grated or unsweetened coconut
3 cups low-fat vanilla flavored yogurt
1/3 cup papaya seeds

1. Place macadamia nuts in a food processor fitted with a metal blade and pulse a couple times just to chop them into large pieces. Place them in a nonstick heavy saute pan and toast over medium heat just until they turn golden, stirring constantly. Remove them to a heat-proof dish or bowl and allow them to cool.

2. Peel and cut the bananas and papaya flesh into small chunks and toss them in lime juice. Place banana and papaya chunks in a large glass bowl with watermelon, pineapple, and coconut. In another bowl, mix together yogurt and papaya seeds. Pour over fruit and coconut. Toss to combine.

3. Place in a serving bowl or coconut shells. Sprinkle toasted macadamia nuts over the top and serve immediately.

Source: Adapted from recipe courtesy of the National Watermelon Promotion Board


CHERRY LEMON RELISH

~Shared by Marilyn M., Canton, OH

2 lemons
1 cup water
1/2 cup sugar
1 stick cinnamon
1 1/2 pounds frozen pitted cherries
Kosher salt
1 to 2 teaspoons fresh lemon juice

Using a vegetable peeler or paring knife, gently peel off the rind of both lemons, being sure NOT to include any of the white pithy parts. Add lemon peels, water, sugar, and cinnamon stick to a small pot over medium heat. Bring to a boil, then reduce heat and simmer until peels are tender and slightly translucent, about 6 to 8 minutes. Strain discarding the cinnamon stick; reserve the liquid in a measuring cup.

In a food processor add the lemon peels, with cherries and a tiny pinch of salt, to taste. Pulse while slowly adding the reserved liquid, about 1/4 to 1/2 cup, until the consistency of cranberry sauce or relish is achieved.  Taste and add fresh lemon juice to balance the sweetness. Spoon the relish into a bowl, cover and refrigerate until ready to serve. Excellent for the holidays in place of (or addition to) cranberry relish.  Yield - serves 6 to 8.

Note:  Use the remaining reserved liquid to flavor iced tea, if desired.


MEDALLIONS OF PORK WITH FRESH APRICOTS AND MINT GLAZE

~Shared by Jean, Syracuse, NY

18 (1 1/2 oz.) pork tenderloin medallions, skinned and fat removed
9 ripe apricots
1 tbs. fresh copped rosemary
6 oz. whipping cream
3 egg yolks
1 oz. mint jelly
10 mint leaves, chopped

Flatten medallions slightly and season with salt, pepper and rosemary. Put apricots into boiling water for 15 seconds, then into ice water. Peel the apricots, cut in half and discard the seed. Mix the egg yolk with the mint jelly and chopped mint leaves. Add just a touch of salt and pepper. Whip heavy cream until it peaks and fold in egg yolk mixture. Keep refrigerated until needed. Saute pork medallions over high heat until cooked to desired doneness. Place apricots in saute' pan and cook until heated through. Place three medallions of pork on each plate and top with apricot halves. Cover apricots with mint sauce and place under broiler until just browned.

Fresh peaches cut down to size or slices of papaya may also be used.

Note: pork tenderloin can be substituted with any other meat or poultry.


WATERMELON SALSA

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 C. diced seedless watermelon
3/4 C. finely chopped sweet onion
3/4 C. canned black beans rinsed and drained
2 jalapeno peppers, seeded and chopped
1/4 C. minced fresh cilantro
2 T. brown sugar
1 garlic clove minced
1/2 t. salt

In a small bowl, combine all ingredients.  Cover and refrigerate for at least 1 hour.  Drain if necessary before serving.

Click if you have a submission for the Reader Recipe section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!

DOUBLE-CHERRY UPSIDE-DOWN CAKE

~Shared by Treva, NC

Juices released from the fruit make for a moist cake. The batter comes to the top of the pan and threatens to spill over. It shouldn't, but just in case, bake on a foil-lined baking sheet.

Hands On: 35 Minutes
Total: 1 Hour, 20 Minutes
 
Cooking spray
2 tablespoons butter, melted
1/3 cup packed brown sugar
2 cups pitted fresh Rainier cherries
2 cups pitted fresh Bing cherries
6 3/4 ounces all-purpose flour (about 1 & 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3/4 cup granulated sugar
6 tablespoons butter, softened
3 tablespoons canola oil
1 & 1/2 teaspoons vanilla extract
2 large eggs
1 cup fat-free buttermilk
 
1. Preheat oven to 350°.

2. Coat a 9-inch springform pan or cake pan with 3-inch sides with cooking spray; line bottom of pan with parchment paper. Coat paper with cooking spray. If using a springform pan, wrap outside and bottom of pan tightly with a double layer of heavy-duty foil.

3. Drizzle melted butter over parchment in bottom of pan; sprinkle with brown sugar. Arrange cherries in a single layer over brown sugar. Place pan on a baking sheet lined with foil.

4. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, salt, and baking soda, stirring with a whisk; set aside. Place granulated sugar, softened butter, and oil in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Beat in vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and buttermilk alternately to oil mixture, beginning and ending with flour mixture (batter will be thick). Spread batter evenly over cherries in pan. Bake at 350° for 30 minutes.

5. Reduce oven temperature to 325° (do not remove cake from oven). Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Loosen cake from edges of pan with a knife; invert onto wire rack.

Nutritional Information per serving:
Calories: 283; Fat: 12.3g; Saturated fat: 5.4g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 1.5g; Protein: 4.1g; Carbohydrate: 40.3g; Fiber: 1.5g; Cholesterol: 56mg;Iron: 1.1mg; Sodium: 230mg; Calcium: 86mg

Source: Cooking Light JULY 2012


BISSARA - AFRICAN

~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
http://groups.yahoo.com/group/A2ZRecipes/

2 tablespoons vegetable oil
4 cloves garlic, crushed
6 cups water
1/3 cup olive oil
3 cups dry green split peas
3 sprigs fresh parsley
1 dried red chile pepper
2 teaspoons paprika
1 teaspoon cumin
1 pinch salt
1 pinch black pepper

Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring occasionally so that the peas do not stick to the bottom of the pot. When the peas are tender, mash them with a wooden spoon until smooth; stir in additional water to reach desired consistency.

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Dilly Core

If you like Dill Pickles, then you would love the "Dilly Core", the Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z family member designed the corer specifically for Dill Pickles so it is much smaller than an apple corer that often destroys a pickle. Uncle Bill will also include his flavorful famous Dill Pickle Stuffing recipe in every order. The "Dilly Core" is made from Stainless Steel, so it is dishwasher safe and will not rust or tarnish. It may also be used to core fresh cucumbers so that stuffing can be added. In addition, the "Dilly Core" can be used to core roasts so that the cored out section can be stuffed with your favorite herbs or spices. Contact him using this special link: Dilly Core. I love my Dilly Core and know you will find dozens of uses for it in your kitchen, too.

The A to Z Recipes Newsletter is published by Maggie Blackwell, Editor & Contributing Author, every Wednesday and Sunday.

The information contained in issues and the website of A to Z Recipes is for use at your own discretion. Confer with health professionals for any special needs. Feel free to forward this publication to family and friends.


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