Happy Valentine's Day !!!

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I have gathered a few recipes from my personal files as a special gift to you. Valentine's Day is my favorite 'holiday' and this is from my heart to yours. Have a great day and God bless you all.


This recipe was truly the catalyst for me doing a little something for you this Valentine's Day. You just have to try it. No matter if you sub low-fat margarine and sour cream. Just cook it. For someone you love.

1 lb. peeled, cleaned shrimp (raw), coarsely chopped
1 c. sour cream
1 sm. chopped onion (I grated mine)
1/4 c. butter
8 oz. fresh mushrooms, sliced
1 tbsp. flour
1/4 tsp. salt
Dash of cayenne pepper
Cooked rice

Saute shrimp, onions and mushrooms in butter for 10 minutes. Sprinkle in flour, salt and pepper. Stir in sour cream and cook (gently) for 10 minutes. DO NOT BOIL! Serve over rice.


A simple but fabulous side dish for most any main course.


Juice of 2 lemons
2 Tablespoons chopped chervil
1 large egg yolk
2/3 cup olive oil
2 pounds tender young asparagus


Whisk together the lemon juice, chervil, and egg yolk in a small bowl. Gradually whisk in the oil till the mix is creamy and smooth. Cover and chill. Whisk for a minute or so just before serving.

Trim the asparagus of any fibrous ends and steam it in a vegetable-steamer over simmering water till it is crisp-tender and turns a bright emerald green, no more than 5 min. Remove to a colander and place under cool running water till it is cold. Drain the asparagus and refrigerate it till serving time.

To serve, arrange asparagus spears on a salad plate and drizzle a small amount of dressing over them.

Yield: 8 servings.

Source: Special Occasions by John Hadamuscin


½ Tbsp Olive oil, Extra Virgin
1 Medium Onion, chopped
1 Large Red bell pepper, chopped
1 Can Whole kernel corn, drained
1 Can Cream-style corn
1 Pkg. Corn bread mix, 7.5 ounces
1/3 Cup Eggs, beaten
8 Ounces Fat free sour cream
1 Cup Shredded Mexican four cheese blend

Procedure Steps
1. Coat a sauté pan with a little olive oil and then sauté the onions and peppers over medium heat until the onions are translucent, and peppers are tender.

2. In a large bowl, combine the two cans of corn, corn bread mix, and eggs.

3. Once the onions and peppers are done stir them into the bowl with the other ingredients.

4. Pour the ingredients into a 2-quart baking dish coated with non-stick spray or greased with butter.

5. Combine the sour cream with the shredded cheese and then spread this evenly on top.

6. Bake for 1 hour in a 350° F. or until a toothpick or knife inserted comes out clean. Then let stand at least 10 minutes before serving.

Source: Chef Ryan, Mountain Christmas Cabin Adventures


Some of us attending the 2011 a2z gathering in Charleston, SC will be making a day trip to Savannah, GA. During our shopping, we will be lunching at The Lady & Sons Restaurant, owned by Paula and her sons.

Prep Time: 25 min
Cook Time: 30 min
Level: Easy
Serves: 12 to 15 appetizer servings


1 1/4 pounds boneless, skinless, chicken breasts (about 4 breasts)
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder


Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Source: Paula Deen

Oyster, Bacon and Swiss Chard

Celebrate Mardi Gras or any Tuesday, come to think of it, with this classic Bayou dish.


3 slices thick-cut bacon, chopped
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons butter
2 bunches Swiss chard, chopped*
2 cups heavy cream
1/8 teaspoon nutmeg
18 oysters, chopped
1 cup grated parmesan cheese
Salt and pepper
2/3 cup bread crumbs

*Slice the stalk out from the center of each leaf of Swiss chard before chopping it.


1. Preheat the oven to 400°. In a large skillet, cook the bacon over medium heat until crisp. Add the onion, garlic and butter and cook until the onion is softened, about 5 minutes. Add the Swiss chard and cook until wilted, 3 minutes. Transfer to a colander and squeeze out any excess liquid. Reserve the skillet.

2. Add the cream and nutmeg to the skillet and boil until reduced by half, about 5 minutes. Let cool.

3. Stir the chard mixture into the cream. Add the oysters and 1/2 cup parmesan; season with salt and pepper. Spoon the mixture into a greased 3-quart baking dish.

4. In a small bowl, combine the remaining 1/2 cup parmesan and the bread crumbs; sprinkle over the gratin. Bake until golden and bubbling around the edges, 10 to 15 minutes. Serve warm.

Source: Rachael Ray Everyday


OMG... this is sooo good.

Makes 30 dates.

30 pitted dates
3 tbs goat cheese
8 oz pkg bacon

HEAT oven to 350 degrees. Line a rimmed baking sheet with foil, set aside.

CUT bacon slices into thirds. Split open date on one side from top to bottom. Fill with 1/4 tsp goat cheese. Wrap date with 1/3 slice of bacon and secure with a toothpick.

PLACE bacon wrapped dates on baking sheet and bake 27 min. or until browned and crisp.

SERVE immediately.

Southern Spicy Glazed Pecans

These make a great munchie while sipping drinks. They're a hit with guests. Or just one special guest!

Time 25 minutes
Serves 10


1 large egg white
1/4 cup granulated sugar
1 teaspoon Kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves

Preheat oven to 300°F.

In a small bowl, combine sugar and spices; set aside.

In a large bowl, beat egg white until foamy and no clear liquid remains at the bottom of the bowl. Once egg white is foamy and soft, whisk in sugar and spice mixture. Stir in pecans until well coated; spread mixture in a single layer onto an ungreased baking pan. Bake pecans at 300°F for 15 minutes. Remove from oven and, with a metal spatula, turn, stir, and separate the nuts. Reduce oven heat to 250°F and bake nuts an additional 10 minutes longer, or until medium brown. Remove from oven, turn and stir again, then transfer to a wire rack to cool, breaking up any nuts that stick together.

Yield: 2 1/2 cups

Per Serving (excluding unknown items): 203 Calories; 18g Fat (76.3% calories from fat); 3g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 195mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat; 1/2 Other Carbohydrates.

Source: Group Recipes

Gorgonzola Chicken Penne

6 Servings
Prep/Total Time: 30 min.


2 cups uncooked penne pasta
2 cups fresh broccoli florets
1 tablespoon water
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
9 tablespoons butter, divided
1 large onion, chopped
6 tablespoons all-purpose flour
2 cups chicken broth
3/4 cup white wine or additional chicken broth
1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
Pepper to taste


Cook pasta according to package directions. Meanwhile, place broccoli and water in a small microwave-safe bowl. Cover and microwave on high for 2 to 2-1/2 minutes or until crisp-tender. Set aside.

In a large skillet, saute chicken in 3 tablespoons butter until no longer pink. Remove and keep warm. In the same skillet, saute onion in remaining butter until tender.

Stir in flour until blended. Gradually add broth and wine or additional broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat to low; stir in cheese until blended.

Drain pasta and broccoli; add to onion mixture. Add chicken; heat through. Season with pepper. Yield: 6 servings.

Nutrition Facts: 1 serving (1-1/3 cups) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g carbohydrate, 3 g fiber, 27 g protein.

Source: Holiday & Celebrations Cookbook Annual 2007 by Taste of Home

Asparagus & Parmesan Rolls

This is very good and great for Valentine's Day with the vibrant color of the roasted red peppers in the rolls. They make the creamy red pepper mayonnaise for dipping very festive, too. My Trey loves this (without the mayo dipping sauce). He likes it right out of the oven, plain.

Thaw Time: 40 minutes
Prep Time: 20 minutes
Bake Time: 15 minutes
Cool Time: 10 minutes
Serves: 6

1/2 of a 17.3-ounce package Pepperidge Farm Puff Pastry Sheets (1 sheet), thawed
4 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 jar (7 ounces) roasted red pepper, drained and thinly sliced
1/2 cup mayonnaise
12 spears asparagus (about 1/2 pound), trimmed, cooked and drained
1 egg, beaten
Sesame seeds (white or black)

Heat the oven to 400°F. Stir the cream cheese, 1/4 cup Parmesan cheese, black pepper and garlic powder in a medium bowl until the mixture is smooth.

Reserve 1/2 cup red peppers. Place the mayonnaise and the remaining red peppers into a food processor. Cover and process until the mixture is smooth.  Spoon into a serving bowl.  Cover and refrigerate until ready to serve.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12 x 9-inch rectangle. With the short side facing you, cut the rectangle in half lengthwise.

Spread about 1/2 cup cream cheese mixture on each rectangle to within 2 inches of the edge.  Divide the asparagus and reserved roasted peppers between the pastry rectangles.  Fold the long sides of the pastry over the filling and press to seal.  Place the rolls, seam-side down, onto a baking sheet.  Tuck the ends under to seal.  Brush the rolls with the egg and sprinkle with the sesame seeds.

Bake for 15 minutes or until the rolls are golden brown. Cool the rolls on the baking sheet on a wire rack for 10 minutes. Cut each roll into 6 slices.  Serve warm with the red pepper sauce for dipping.

Source: Pepperidge Farm


Yields: 4 servings

Note: This is a repeat posting of this recipe... It has been reviewed and requested so many times that I thought some of our newbies might enjoy seeing it.

I found a recipe on AllRecipes and tweaked it a bit. Actually, a LOT. What an elegant way to prepare hamburger patties!

4 (8 ounce weight, uncooked) hamburger patties (steaks)*
seasoned salt to taste
cracked black pepper to taste
1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
2 teaspoons dried rosemary
1 tablespoon butter
2 cups onion slices
1 teaspoon white sugar
4 ounces blue cheese, crumbled

Season hamburger patties with seasoned salt and black pepper, and arrange in a single layer in a large baking dish. In a bowl, whisk together olive oil, balsamic vinegar, mustard, and rosemary. Pour mixture over patties, and turn to coat. Marinate for up to 30 minutes.

While the meat marinates, melt the butter in a skillet over medium heat. Cook onion slices in butter until soft, then stir in sugar. Continue cooking until onions are caramelized. Set aside.

Preheat grill for high heat on one side, and medium heat on the other side.

Lightly oil the grill grate. Place hamburger steaks on the hot side of the grill, and cook for 10 minutes, turning once. When the steaks are almost done, move to the cooler side of the grill. Top each steak with a fourth of the caramelized onions and blue cheese. Close the lid, and continue cooking until the cheese is melted.

* The original recipe calls for filet mignon but hamburger is more our style.



2 tablespoons Grand Marnier
8 large strawberries
16 ounces chocolate chips
2 tablespoons canola oil


1. Fill a syringe with the Grand Marnier and inject it into the berries.

2. Melt the chocolate chips with the canola oil in a double boiler, stirring to blend well.

3. Pat berries dry and dip into the chocolate, coating evenly.

4. Place on parchment and chill for 30 minutes.

Source: Always in Season by the Junior League of Salt Lake City, Utah


Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


1-1/2 Tablespoons butter, divided use
1 cup day-old breadcrumbs, divided use
1/2 teaspoon garlic powder
3 dozen fresh oysters, shucked, drained, and patted dry
Salt and cayenne pepper to taste
1/3 cup chopped fresh parsley
1 to 1-1/2 cups freshly grated Parmesan cheese (not the canned stuff)
1/2 cup white wine
1-1/2 Tablespoons melted butter
Lemon slices for garnish


Preheat oven to 350 F. Use 1/2 tablespoon butter to grease a shallow glass baking casserole dish.

Melt remaining 1 tablespoon butter in a frying pan. Add breadcrumbs and stir-fry until lightly golden. Remove from pan and toss breadcrumbs with garlic powder. Sprinkle 1/4 cup of the breadcrumbs over the bottom of the greased casserole dish and set remainder aside.

Arrange oysters evenly in casserole. Sprinkle generously with salt and dust with cayenne pepper. Top with parsley, Parmesan cheese, and remaining breadcrumbs. Pour wine evenly over the top.

Bake in preheated oven about 15 minutes until lightly browned. When done, remove and drizzle additional melted butter over the top of the oyster casserole. Garnish with lemon slices to serve.

Yield: 6 to 8 servings


Dried wild mushrooms combine with fresh white mushrooms in an easy cream soup flavored with allspice. Plan ahead to soak the dried mushrooms for 1 hour before beginning.

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 65 minutes


1 ounce dried wild mushrooms, such as morels, cepes, or shiitakes
7 cups defatted chicken broth (canned or homemade)
1/4 cup tawny port
2 Tablespoons unsalted butter
1 cup coarsely chopped onions
1-1/2 pounds fresh white mushrooms, cleaned, stems trimmed, coarsely chopped; reserve 8 whole mushroom caps for garnish
1 teaspoon ground allspice
Salt and coarsely ground black pepper, to taste
1 cup heavy (or whipping) cream
3 Tablespoons snipped fresh chives


Rinse the wild mushrooms well in a strainer under cold water to remove any dirt. Place the mushrooms in a bowl. Bring 1 cup of the chicken broth and the port wine to a boil and pour over the mushrooms. Let the mushrooms soak for at least 1 hour. Drain the mushrooms, reserving the liquid, and set aside. Strain the liquid through a double layer of cheesecloth.

Melt the butter in a heavy soup pot over low heat. Add the onions and cook until wilted, stirring occasionally, for 10 minutes. Add the fresh mushrooms, increase the heat to medium-low, and cook to bring out their flavor, stirring occasionally, for 15 minutes.

Add the remaining 6 cups chicken broth, the allspice, salt, and pepper. Bring to a boil, reduce the heat, and simmer, partially covered, for 15 minutes. Add half the reserved wild mushrooms with all the soaking liquid. Cook, partially covered, 15 minutes longer.

Puree half of the soup in a food processor or blender and return it to the pot. Add the remaining wild mushrooms along with the cream. Heat another 10 minutes to warm the soup through. Julienne the reserved mushroom caps and garnish each serving with the julienned mushrooms and snipped chives.

Yield: 8 servings

Source: All Around the World by Sheila Lukins


2 cans (10 1/2 oz.) mandarin oranges, drained
1 can (20 oz.) pineapple chunks, drained
1 can (16 1/2 oz.) sweet cherries, (Royal Ann light) drained
2 c. flaked sweetened coconut
1 3/4 c. sour cream
2 c. miniature marshmallows

Mix all ingredients and chill several hours or overnight.

Linguini with Clam Sauce

Prep Time: 5 min
Cook Time: 15 min
Level: Easy
Serves: 4 servings


1 pound linguini
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped


Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later.

To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

Source: Rachael Ray


This is perfect for a romantic meal. The leftovers can be wonderful on crusty bread with tomatoes, lettuce, red onion, and jalapeno mayonnaise*.

2 tbsp. vegetable oil
1 tsp. thyme
1 tsp. oregano
1 tbsp. caraway seeds
1 lg. garlic clove
1 tsp. coarse or Kosher salt
4 1/2 lb. boneless pork loin

1 c. chicken broth
1/2 c. water
1 tbsp. butter
2 tbsp. flour
1/2 c. scallion greens
1 tbsp. bourbon

Mix together oil and all herbs plus the salt. Rub onto the pork loin. Put in large roasting pan, covered. Roast pork in middle of preheated oven at 350 degrees for 50 minutes to one hour. Remove from oven and transfer to cutting board. Let pork stand, covered with foil for 10 minutes. Cut roast on the diagonal to serve.

While roast is standing, add bourbon, broth and water to pan juices and bring mixture to a boil for 1 minute. Strain into bowl. In saucepan, combine butter and flour, cook for 3 minutes, whisking, add broth and whisk until smooth. Add scallions. Serve sauce with roast. Serves 4.

Jalapeno Mayonnaise (for leftovers)

Yield: Makes about 3/4 cup


1 rinsed, stemmed, and seeded fresh jalapeño chili (1 1/2 oz.)
3/4 cup mayonnaise


In a blender or food processor, whirl 1 rinsed, stemmed, and seeded fresh jalapeño chili (1 1/2 oz.) and 3/4 cup mayonnaise until smooth.


Yield:  4 servings

1 cup reduced-fat Thousand Island dressing
1/2 cup water
Cooking spray
3 garlic cloves, minced
1 pound medium shrimp, peeled and deveined
7 cups packaged cabbage-and-carrot coleslaw
2 tablespoons chopped fresh cilantro

Combine the salad dressing and water in a small saucepan. Cook over medium heat for 3 minutes or until thoroughly heated; remove from heat.

Heat a medium nonstick skillet coated with cooking spray over medium heat. Add the minced garlic, and cook for 1 minute. Add the shrimp, and cook for 3 minutes or until done. Remove shrimp mixture from heat, and stir in the dressing mixture.

Arrange 1 3/4 cups coleslaw on each of 4 plates. Spoon 3/4 cup shrimp mixture over coleslaw, and sprinkle evenly with cilantro.

CALORIES 292 (32% from fat); FAT 10.5g (sat 1g,mono 5.1g,poly 3.4g); IRON 3.3mg; CHOLESTEROL 172mg; CALCIUM 112mg; CARBOHYDRATE 21.7g; SODIUM 787mg; PROTEIN 24.4g; FIBER 0.7g

Source: Cooking Light, APRIL 2001



1 cup Strawberries, sliced
1 tbsp Strawberry liqueur
1/2 cup Part-skim ricotta cheese
1-1/2 tsp Each granulated sugar and whipping cream
1/2 ounce Semisweet chocolate chips


In small mixing bowl combine strawberries and liqueur; set aside. Using a fork, in separate small mixing bowl combine cheese, sugar, and cream; fold in chips. Into each of 2 long-stemmed glasses or individual dessert dishes spoon half of the cheese mixture, then top each with half of the strawberry mixture. Serve immediately or cover and refrigerate until chilled.

Source: Cooking by the seat of my Pants!


This is a dish with my Angela's name on it. She loves everything about it. I think you will, too!

6 Servings
Prep/Total Time: 30 min.


4 cups uncooked penne pasta
1/2 pound sliced fresh mushrooms
1/4 cup chopped onion
2 tablespoons butter
10 thin slices prosciutto, chopped
2 teaspoons cornstarch
2 cups heavy whipping cream
1/2 cup minced fresh parsley
1/4 teaspoon pepper
Shredded Parmesan cheese, optional


Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in butter until tender. Add prosciutto; saute for 3 minutes.

In a small bowl, combine the cornstarch and cream until smooth; stir into the skillet. Add parsley and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to the skillet and stir to coat. Sprinkle with cheese if desired. Yield: 6 servings.

Nutrition Facts: 1-1/3 cups pasta mixture (calculated without cheese) equals 622 calories, 38 g fat (22 g saturated fat), 144 mg cholesterol, 622 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.

Source: Taste of Home


2 Servings
Prep: 15 min. + chilling


1/2 cup flaked crabmeat, cartilage removed or imitation crabmeat
1/2 cup chopped lettuce
1/3 cup diced celery
1/2 teaspoon finely chopped onion
1/2 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon paprika
1 tablespoon mayonnaise
1 large ripe avocado, peeled, pitted and halved


In a bowl, combine the crab, lettuce, celery, onion, lemon juice, salt and paprika. Cover and refrigerate for 1 hour. Stir in mayonnaise until combined. Serve in avocado halves.

Nutrition Facts: 1 serving (1/2 cup) equals 242 calories, 21 g fat (3 g saturated fat), 33 mg cholesterol, 326 mg sodium, 7 g carbohydrate, 5 g fiber, 9 g protein. Click here to find out more!

Source: Country Woman Magazine


Prep Time: 5 Minutes
Cook Time: 15 Minutes   
Ready In: 20 Minutes
Servings: 2

2 (4 ounce) filet mignon steaks
1/2 teaspoon freshly ground black
pepper to taste   
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine

1. Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.

2. Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.

3. Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Source: AllRecipes


8 Servings
Prep: 45 min. + standing
Cook: 20 min.


3 eggs
3/4 cup plus 2 tablespoons milk
3/4 cup all-purpose flour
5 teaspoons butter, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1/4 teaspoon salt

1 cup (8 ounces) Mascarpone cheese
2 tablespoons confectioners' sugar
3 to 4 teaspoons minced fresh basil
1 teaspoon lemon juice
1-1/2 cups sliced fresh strawberries
2 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons orange juice
1 teaspoon strawberry or vanilla extract
Dash salt
4 teaspoons butter, divided


In a blender, combine the batter ingredients; cover and process until smooth. Cover and refrigerate for 1 hour.

Meanwhile, for filling, in a small bowl, combine the cheese, confectioners' sugar, basil and lemon juice. Gently fold in strawberries. Cover and refrigerate for at least 30 minutes.

For topping, in a small bowl, combine the strawberries, sugar, orange juice, extract and salt. Let stand for 30 minutes.

Melt 1 teaspoon butter in an 8-in. nonstick skillet over medium heat; pour about 1/4 cup batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
Spoon filling over crepes; roll up. Serve with strawberry topping.  Yield: 8 crepes.

Source: Taste of Home

Baked Crab Rangoon

This is, by far, the easiest and tastiest quick-to-fix appetizer. Guess what? It is lower in fat and calories than just about anything you'll find with similar ease and flavor.

1 can (6 oz.) white crabmeat, drained, flaked
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
2 green onions, thinly sliced
1/4 cup  KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture.

BAKE 18 to 20 min. or until edges of cups are golden brown and filling is heated through.

Calories 70, Total fat 4 g, Saturated fat 1.5 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 5 g

Healthy Living Information
Generally Nutritious Carb Choices: 0 Diet Exchange 1/2 Starch + 1/2 Fat

Nutrition Bonus
Packed full of flavor, these popular appetizers can be part of your healthful eating plan since they are baked not fried.

Source: Kraft Recipes

Bacon-Chile Rellenos

It's quick and easy to make jalapeño poppers brimming with smoky bacon, garlic and herbs, blended deliciously with heat from the jalapeño chiles.

Prep Time: 25 Min
Total Time: 40 Min
Makes: 16


4 jalapeño chiles (about 3 inches long)
1/3 cup Boursin cheese with garlic and herbs (from 5.2-oz container)
8 slices packaged precooked bacon (from 2.2-oz package), halved
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1/2 cup Old El Paso® Thick 'n Chunky salsa, if desired


Heat oven to 375°F. Carefully remove stems from chiles; cut each in half lengthwise and again horizontally to make 4 pieces. Remove and discard seeds. Spoon about 1 teaspoon cheese into each chile quarter. Wrap half slice of bacon around each.

On cutting board, unroll dough; separate dough into 8 triangles. From center of longest side to opposite point, cut each triangle in half, making 16 triangles. Place chile, cheese side down, on dough triangle. Fold 1 point of triangle over filling; fold 2 remaining points over first point. Place on ungreased cookie sheet.

Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet. Serve with salsa.

High Altitude (3500-6500 ft): Bake 9 to 12 minutes.

Nutritional Information: 1 Serving (1 Serving)
Calories 90  (Calories from Fat 50), Total Fat 6g  (Saturated Fat 2 1/2g Trans Fat 1g), Cholesterol 10mg; Sodium 210mg; Total Carbohydrate 6g  (Dietary Fiber 0g,  Sugars 1g), Protein 3g
Exchanges: 1/2 Starch; 1 Fat
Carbohydrate Choices: 1/2

Fettuccine with Two Cheeses

Add something cheesy to your dinner! Enjoy this pasta and bacon recipe that is ready in 25 minutes– perfect if you love Italian cuisine.

Prep Time: 25 Min
Total Time: 25 Min
Makes: 4

8 oz uncooked fettuccine
8 slices bacon, cut into 1/4-inch pieces
1/2 cup butter, cut into pieces
1/2 cup half-and-half
1/2 cup shredded Parmesan cheese (2 oz)
1/2 cup crumbled Gorgonzola cheese (2 oz)
1/2 teaspoon cracked black pepper
1 tablespoon chopped fresh basil

Cook and drain fettuccine as directed on package. Meanwhile, in 10-inch skillet, cook bacon over medium-high heat until crisp; drain on paper towels. Discard drippings.

In same skillet, heat butter and half-and-half over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low. Simmer 6 minutes, stirring frequently, until slightly thickened; remove from heat. Stir in cheeses, pepper and bacon.

In large serving bowl, toss fettuccine with cheese sauce until well coated. Top with basil.

Nutritional Information: 1 Serving (1 Serving)
Calories 640 (Calories from Fat 400), Total Fat 44g (Saturated Fat 25g, Trans Fat 1 1/2g), Cholesterol 155mg; Sodium 980mg; Total Carbohydrate 40g (Dietary Fiber 2g, Sugars 3g), Protein 22g
Exchanges: 2 1/2 Starch; 2 High-Fat Meat; 5 1/2 Fat
Carbohydrate Choices: 2 1/2

Source: Pillsbury



1 pound thin green beans (haricots verts)
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup grated Parmigiano-Reggiano


Preheat the oven to 400 degrees F.

Trim off the tough end of the beans and arrange the beans on a nonstick cookie sheet. Drizzle with olive oil season with salt and pepper, to taste. Sprinkle the cheese evenly over the top and bake until the cheese melts and forms a crisp shell over the beans, about 10 minutes. Let the beans sit a few minutes for the cheese to cool slightly. Lift the beans out onto a platter and serve.

Serves 4.

Source: Chef Tyler Florence



2 beef tenderloin steaks (filet mignon) (1/2 lb)
1 large clove garlic, peeled, halved
1/4 teaspoon coarse ground black pepper
1 teaspoon butter or margarine
1 cup fresh whole mushrooms, halved
2 shallots, thinly sliced
1/4 cup Cabernet Sauvignon or other dry red wine
1/4 cup beef broth
1 teaspoon cornstarch

1. Set oven control to broil. Line 15x10-inch pan with sides with foil. Rub both sides of each steak with cut side of garlic. Sprinkle each side with pepper; place steaks in pan.

2. Broil 4 to 6 inches from heat 12 to 16 minutes, turning once, until desired doneness.

3. Meanwhile, in 7-inch nonstick skillet, melt butter over medium heat. Add mushrooms and shallots; cook 4 to 6 minutes, stirring frequently, until shallots are tender and mushrooms begin to brown. Add wine; cook 1 minute, stirring occasionally.

4. In small bowl, mix broth and cornstarch until smooth. Gradually stir into mushroom mixture, cooking and stirring until bubbly and thickened. Serve sauce over steaks.

Prep Time: 20 Min
Total Time: 20 Min
Makes: 2 servings

1 Serving (1 Serving)
Calories 210, (Calories from Fat 90), Total Fat 10g, (Saturated Fat 4g, Trans Fat 0g)


This is one of those recipes you just have to try to believe. There is no kneading and very little effort. In about an hour and a half you're the best dinner roll baker in the neighborhood.

Time: 90 minutes
Serves: 12


2 1/4 cups all-purpose flour
2 Tbs. sugar
1 tsp. salt
1 package regular or quick active dry yeast
1 cup very warm water (120F to 130F)
2 Tbs. shortening
1 egg


Mix 1 1/4 cups of the flour, sugar, salt and yeast in large bowl. Add water, shortening and egg; beat with spoon until smooth. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in a warm place about 30 minutes or until double.

Grease 12 regular-size muffin cups. Stir down batter by beating about 25 strokes. Spoon into muffin cups. Let rise 20 to 30 minutes or until batter rounds over tops of cups.

Heat oven to 400 F. Bake 15 to 20 minutes or until golden brown.

Makes 1 dozen rolls

Crab Stuffed Chicken

This is an excellent recipe. I have prepared it as directed but also flattened the breasts, placed 1/4 of the cream cheese mixture inside, and rolled them (Saltimbocca style) and then secured with toothpicks.

Prep Time: 15 mins
Total Time: 40 mins
Servings: 4


8 ounces cream cheese, softened
1 (6 ounce) can lump crabmeat
1 (2 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
4 boneless skinless chicken breasts
1/4 cup flour
2 eggs, beaten
3/4 cup Progesso Italian style panko breadcrumbs
3 tablespoons olive oil
1 1/2 tablespoons butter


1. Combine cream cheese, crabmeat, and soup mix, set aside.

2. Cut a 'pocket' into the side of each chicken breast (be sure not to cut all the way through!).

3. Fill each pocket with the cream cheese mixture and close the opening with toothpicks.

4. Dip chicken breasts in flour, then eggs, and then breadcrumbs.

5. In large skillet, melt oil and butter over medium-high heat.

6. Add chicken to skillet, cook for 10 minutes, or till golden brown, turning once.

7. Transfer chicken to 13x9 pan and bake in a 350°F oven, uncovered, for 15 minutes or until chicken is done.

Source: This is an adaptation of several recipes I like.


This is a no-miss hit. The pork is very tender and the applesauce mixture renders it very juicy. I like to double the applesauce mixture and use the jus for a side of rice or roasted potatoes.

Prep Time: 15 Minutes.
Cook Time: 2 hours.
Ready In: 2 hours 15 Minutes.
Makes 6 servings.

2 (1 1/2 pound) pork tenderloins
Seasoning salt to taste
2 cups apple juice
1/2 cup apple butter
1/4 cup brown sugar
2 tablespoons water
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves


1. Preheat the oven to 350 degrees F (175 degrees C).

2. Season the pork tenderloins with seasoning salt, and place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and cover the dish with a lid or aluminum foil.

3. Bake for 1 hour in the preheated oven. While the pork is roasting, mix together the apple butter, brown sugar, water, cinnamon and cloves. After the hour, remove pork tenderloins from the oven, and spread the apple butter mixture over them. Reduce oven to 300 degrees F (150 degrees C).

4. Cover, and return to the oven for 1 hour, or until fork tender.

Nutrition per serving per serving
Calories 301 Total Fat 6 g Saturated Fat 2 g Cholesterol 98 mg
Sodium 85 mg Total Carbohydrates 26 g Dietary Fiber 1 g Protein 35 g

Creme Brulee

A dollop of whipped cream is a lovely finish for this delightful finale.

Prep Time: 20 min
Inactive Prep Time: 3 hr 0 min
Cook Time: 55 min
Level: Intermediate
Serves: 4 servings


2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar


Preheat oven to 300 degrees F.

In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.

Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch* and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.

VARIATIONS: Finely grate orange zest or bittersweet chocolate over the creme brulee before adding the sugar for caramelizing.

Cook's Note: A propane torch can be bought at your local hardware store. If you don't have one, caramelize the topping under the broiler, watching carefully so as not to burn it.

Source: Paula Deen on the Food Network

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