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A
to Z
Recipes
March 28,
2012
Always
something to make you think,
laugh and cook.
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. What a
great day to spend some time with friends, sharing recipes. That's what
I did this morning and I now share with you, my friend. Today's issue
contains recipes from some of my very favorite people. I do hope you
enjoy them and all else we share today.
The current Monthly Theme
topic is Breakfast
& Brunch Recipes. This month's theme ends this Saturday, the
31st. 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'll see you here again on Sunday, God willing.
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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.
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"Peace
is that brief glorious moment in history when everybody stands
around reloading".
~ Thomas Jefferson
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!
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I have a prayer request. There's a lady I've known forever. She's very
sick. On top of that, she's being abused by those to whom she has given
everything. Lies about her abound, and seem to come from all sides.
Just breaks my heart. Seems there's nothing I can do alone. But maybe,
if we join in and lift her up to God, together we can heal her. She's
well over 200 years old, but way too young to die. Her name is America
... and I love her.
Remember her in your prayers!
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!
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Equipment, Safety & Cleaning
To prevent accidents in your kitchen drawers, push a cork onto the end
of sharp tools like fondue forks and metal skewers.
To quickly polish silver, rub a little bit of toothpaste (not gel
varieties) on the silver until shiny, then rinse with water. (This is
best used on smaller pieces of silver.)
A toothbrush does a good job of cleaning out the holes of a garlic
press. It also comes in handy when cleaning out the small holes of a
cheese grater and shredding disks of a food processor.
To clean caramelized or burnt-on sugar from a saucepan, bring water to
a boil in the pan until it dissolves the sugar layer.
To clean a dirty blender carafe, fill it halfway with warm water and a
few drops of dishwashing soap. Replace the lid and run at low speed,
then pour out the water and rinse clean.
Stretch a wide rubber band (like those that hold bunches of broccoli
together) around the lids of jars to help you grip them. Wrap a few
rubber bands around your knife handle, too. This will be easier to hold
on to than a wet, greasy handle.
If you don't have a strawberry huller, a drinking straw does the trick
too. Simply push one end of a straw up through the bottom of the berry
and through the green top.
Make a wide-mouth funnel by using scissors to cut off the top of a
2-liter plastic soda bottle around the upper edge of the label.
Prevent a cutting board from sliding on a work surface by placing it on
top of either a damp kitchen towel or a sheet of nonskid rubberized
shelf liner (sold in the housewares section of grocery stores).
Put a few marbles in the bottom of your teapot before filling with
water. You'll know when the water has boiled down by listening to the
rattle of the marbles inside.
Source: Campbell's Kitchen
http://www.campbellskitchen.com
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!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: Breakfast and
Brunch Recipes
It is believed that breakfast is
the most important meal of the day. I'm a believer, especially when it
is tasty! We will be gathering favorite breakfast and brunch recipes
this month, just in time for Easter and Mother's Day. What could be
more special than a wonderful brunch after Easter service or breakfast
in bed for your special lady? Please join us in sharing great breakfast
and brunch recipes to be posted just in time for Easter and Mother's
Day.
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
"Breakfast and Brunch Recipes". 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: Breakfast
and Brunch Recipes.
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 "Breakfast and
Brunch Recipes" has a deadline of March 31,
2012,
and will be posted on April 8, 2012.
Please
use this email
link to submit a recipe for theme
recipes: Breakfast
and Brunch Recipes. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Oldies but Goodies
~Shared by Linda
H., Rosharon, TX
1. Two antennas met on a roof, fell in love and got married. The
ceremony wasn't much, but the reception was excellent.
2. A jumper cable walks into a bar. The bartender says, "I'll serve
you, but don't start anything."
3. Two peanuts walk into a bar, and one was a salted.
4. A dyslexic man walked into a bra.
5. A man walks into a bar with a slab of asphalt under his arm, and
says: "A beer please, and one for the road."
6. Two cannibals are eating a clown. One says to the other: "Does this
taste funny to you?"
7. "Doc, I can't stop singing The Green, Green Grass of Home."
"That sounds like Tom Jones Syndrome."
"Is it common?"
"Well, It's Not Unusual."
8. Two cows are standing next to each other in a field. Daisy
says to Dolly, "I was artificially inseminated this morning."
"I don't believe you," says Dolly.
"It's true; no bull!" exclaims Daisy.
9. An invisible man marries an invisible woman. The kids were nothing
to look at either.
10. Deja Moo: The feeling that you've heard this bull before.
11. I went to buy some camouflage trousers the other day, but I
couldn't find any.
12. I went to a seafood disco last week...And pulled a mussel.
13. What do you call a fish with no eyes? A fsh.
14. Two fish swim into a concrete wall. The one turns to the other and
says, "Dam!"
15. Two Eskimos sitting in a kayak were chilly, so they lit a fire in
the craft. Not surprisingly it sank, proving once again that you can't
have your kayak and heat it too.
16. A group of chess enthusiasts checked into a hotel, and were
standing in the lobby discussing their recent tournament victories.
After about an hour, the manager came out of the
office, and asked them to disperse.
"But why," they asked, as they moved off.
"Because," he said. "I can't stand chess-nuts boasting in
an open foyer." (NOW IS THAT GREAT, OR WHAT?)
17. A woman has twins, and gives them up for adoption. One of them goes
to a family in Egypt, and is named 'Ahmal.' The other goes to a family
in Spain; they name him 'Juan.' Years later, Juan sends a picture of
himself to his birth mother. Upon receiving the picture, she tells her
husband that she wishes she also had a picture of Ahmal. Her husband
responds, "They're twins! If you've seen Juan, you've seen Ahmal."
18. Mahatma Gandhi, as you know, walked barefoot most of the time,
which produced an impressive set of calluses on his feet. He also ate
very little, which made him rather frail and with his odd diet, he
suffered from bad breath. This made him (oh, man, this is so bad, it's
good)...A super-calloused fragile mystic hexed by halitosis.
19. A dwarf, who was a mystic, escaped from jail. The call went out
that there was a small medium at large.
20. And finally, there was the person who sent twenty different puns to
his friends, with the hope that at least ten of the puns would make
them laugh. No pun in ten did.
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!
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Recipe
Reviews, Reader Comments |
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Recipe
Name: Chocolate
Raspberry Bars
Submitter:
Marilyn M. Canton, OH
Reviewer:
Luanne, FL
Date: March
11, 2012
http://www.a2zrecipes.net/03112012.html
This
was posted in
the March 11th newsletter from Marilyn in Ohio. I love chocolate and
raspberries together, so tried this. I must say it is a winner and will
go in my files to be made again. I think it would do great at any
gathering.
~Luanne
CHOCOLATE RASPBERRY
BARS
~Shared by Marilyn
M., Canton, OH
2/3 cup raspberry jam
1 (21 oz) box brownie mix (recommended: Duncan Hines Chewy Fudge)
3 eggs
1/2 cup vegetable oil
1/4 cup water
3/4 cup white chocolate chips, melted
1/2 cup chopped salted almonds
Position a baking rack in center of the oven. Preheat to 325 degrees.
Butter and flour a 9 by 13-inch baking pan; set aside.
In a small saucepan, stir the jam constantly over low heat until
pourable, about 1 minute; set aside.
In a large bowl, blend together the brownie mix, eggs, vegetable oil,
and water. Using an electric hand mixer beat for 1 minute on medium
speed. Pour batter into the prepared pan. Spoon the jam over the top of
the brownie batter. Using a small spatula, swirl jam into the brownie
batter. Bake for 27 to 30 minutes or until a toothpick inserted about
1-inch from the edge of the pan comes out clean. Spread with the melted
chocolate and sprinkle with salted almonds. Transfer the pan to a wire
rack to cool. Cut into 16 bars and store airtight in a plastic
container for up to 1 week.
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!
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
BEST BARBECUED
CHICKEN
~Shared by Charlie
J., Mobile, AL
Serves: 8
Ingredients
1 Package chicken pieces (about 3 1/2 lbs), skin removed
1 tablespoon barbecue seasoning (i.e. McCormick Grill Mates)
3/4 cup Homemade Barbecue Sauce (recipe follows)
1/2 teaspoon each onion and garlic powder
Heat gas grill to medium-high or prepare charcoal grill with medium-hot
coals.
Rub chicken with barbecue seasoning. Coat grill with non-stick
spray.
Grill chicken 20-25 minutes, covered, turning occasionally or until
chicken registers 165°.
Meanwhile, in a small saucepan, stir together barbecue sauce and onion
and garlic powders over medium-low heat. Simmer for 15 minutes.
Brush chicken generously with sauce during the last 5 minutes of
cooking; serve remaining sauce on the side
Homemade Barbecue
Sauce
Whisk together 1 3/4 cups ketchup, 1/3 cup molasses, 2 tablespoons
cider vinegar, 1/2 teaspoon hot sauce and 1/8 teaspoon liquid smoke in
a small bowl until well blended.
Source: Family Living
CURRANT CREAM SCONES
~Shared by Doe,
Oliver, B.C., Canada
Makes 6-8
The night before, mix together the dry ingredients & cover; combine
the wet ingred & chill. It will take only minutes to finish making
the scones in the morning.
1 1/4 c flour
1 c whole wheat flour
1/4 c sugar
1 tbsp b powder
1 tsp salt
1/2 c butter
2 eggs
2/3 c whipping cream
1/3 c dried currants
2 tsp milk
In lg bowl, combine flours, 2 tbsp of the sugar, b powder, & salt.
With pastry blender or 2 knives, cut in butter until coarse crumbs.
Lightly beat eggs & stir into cream. Stir cream & currants into
flour mix until all ingredients are moistened. Turn dough out onto
lightly floured surface & knead gently about 10 times. Press dough
into 1" thick circle. Brush with milk & sprinkle with remaining
sugar. Cut into 8 wedges & place on lightly floured baking sheet.
Bake at 425 for 12-15 mins or til lightly browned.
FRIED GREEN TOMATOES
~Shared by Larry
J., Spring Hill, TN
This is from Arnold's Country Kitchen in Nashville, TN (given by Jack’s
son, Kahlil Arnold).
Ingredients:
2 cups all-purpose flour
3 whole green tomatoes
2 cups apple juice
5 eggs
1 dash Tabasco (Diner Secret!)
2 cups cornmeal (seasoned with salt and pepper)
2 tablespoons basil
1. Cut the tomatoes into 12 to 15 slices. Coat slices in flour. Dip in
mixture of apple juice, egg whites, and Tabasco. Dip into mixture of
cornmeal and basil.
2. Fry in oil until brown.
HARVEST MOON MUFFINS
~Shared by Mary H.,
Montreal, Canada
2 eggs
1 14-ounce can pure pumpkin (not pie filling)
3/4 cup firmly packed brown sugar
1/2 cup margarine, melted
1/2 cup milk
1/4 cup molasses
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1 cup raisins
Grease large muffin tins or line with paper baking cups. Preheat
oven to 400 degrees F. Beat eggs in a bowl with a fork. Blend in
pumpkin, sugar, margarine, milk and molasses. Combine remaining
ingredients in a large bowl. Stir liquid ingredients into dry
ingredients, stirring just until moistened. Spoon into muffin cups,
generously filling each to the top. Bake for 20 - 25 minutes, or until
golden brown. Cool. Store in airtight container.
Makes 18 large muffins.
ASIAN STYLE CHICKEN
BAKE
~Shared by Luanne,
FL
This is a flavorful recipe for chicken, using diced cooked chicken,
cream of mushroom soup, pineapple, mushrooms, and chow mein noodles.
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
2 cups diced cooked chicken
1 can cream of mushroom soup
1 can (8 ounces) pineapple chunks
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon soy sauce
1 cup sliced celery
2 tablespoons chopped green onions
1 can (3 ounces) chow mein noodles, divided
Instructions:
Combine all ingredients except the chow mein noodles. Gently stir in 1
cup of the noodles. Spoon into a greased 8-inch square baking dish.
Sprinkle with remaining noodles. Bake at 350° for 45 to 55 minutes,
until hot and bubbly. Serves 4.
POT ROAST WITH
MUSHROOMS, TOMATOES,
AND RED WINE
~Shared by Jim D.,
WA
Ingredients
1 chuck-eye roast (about 3 1/2 pounds), boneless
Salt and ground black pepper
2 tablespoon vegetable oil
1 medium onion , chopped medium
1 small carrot , chopped medium
1small rib celery , chopped medium
10 ounces white button mushrooms , cleaned and quartered
2 medium cloves garlic , minced
2 teaspoons granulated sugar
1/2 cup low-sodium chicken broth
1/2 cup low-sodium beef broth
1/2 cup dry red wine
1 sprig fresh thyme
1 can (14 1/2 ounces) diced tomatoes , with juice
1 1/2 cups water
1 sprig fresh rosemary
Instructions
1. Adjust oven rack to middle position and heat oven to 300 degrees.
Thoroughly pat roast dry with paper towels; sprinkle generously with
salt and pepper.
2. Heat oil in large heavy-bottomed Dutch oven over medium-high heat
until shimmering but not smoking. Brown roast thoroughly on all sides,
reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer roast
to large plate; set aside. Reduce heat to medium; add onion, carrot,
celery, and mushrooms to pot and cook, stirring occasionally, until
beginning to brown, 6 to 8 minutes. Add garlic and sugar; cook until
fragrant, about 30 seconds. Add chicken and beef broths, dry red wine,
thyme, and diced tomatoes, with juice, scraping bottom of pan with
wooden spoon to loosen browned bits. Return roast and any accumulated
juices to pot; add enough water to come halfway up sides of roast.
Bring liquid to simmer over medium heat, then place large piece of foil
over pot and cover tightly with lid; transfer pot to oven. Cook,
turning roast every 30 minutes, until fully tender and meat fork or
sharp knife easily slips in and out of meat, 3 1/2 to 4 hours.
3. Transfer roast to carving board; tent with foil to keep warm. Allow
liquid in pot to settle about 5 minutes, then use wide spoon to skim
fat off surface. Add sprig of fresh rosemary and boil liquid over high
heat until reduced to 1 1/2 cups; discard rosemary and thyme sprigs.
Season to taste with salt and pepper.
4. Using chef’s or carving knife, cut meat into 1/2-inch-thick slices,
or pull apart into large pieces; transfer meat to warmed serving
platter or bowl, pour sauce and vegetables over meat, and serve.
Source: Cooks Illustrated
http://www.cooksillustrated.com/
GLAZED SMOKE HAM
~Shared by Johnny,
LA
This is a great way to take one of those ready to eat store bought
cooked hams and make a really special ham for the Easter dinner. The
combination of Texas BBQ Rub, honey and pineapple juice makes this one
a special treat. By the way you can cook this great meal for about $35
and feed the family and not have to fight all of the crowds at the
restaurants on Easter Sunday. And you can cook the ham in the
conventional oven as well with great results.
1- cooked ham (like you get at the store and I usually get the spiral
cut ham)
1 cup of honey
1/4 cup of Texas BBQ Rub (I prefer the original or Grand Champion rub)
1 cup of pineapple juice
6 oz of Coke or Dr Pepper soda (do not use the diet versions)
2 ounces of brown sugar
Preparation for this ham is so easy.
On the Smoker
Prepare your smoker and get your fire hot. Total cooking time (actually
you are just getting the ham good and hot since the ham is already
cooked) will be approximately 4 hours at 220 to 225 degrees
Place the ham in an aluminum pan so it can sit in it while it is
cooking which reserves the juices coming from the cooking of the ham so
you can use them to baste the ham about every 30 minutes or so with
these great tasting juices. Take the store bought ready to eat ham and
score the ham with a cris-cross pattern down into the ham about 1 inch.
(If you are using one of the spiral cut hams you can skip this cutting
of the ham.) Mix together the 1/2 cup of the pineapple juice, ½
cup of honey, and 1/8 of a cup of Texas BBQ Rub, and pour over the top
of the ham. Place the ham on the smoker uncovered and cook for 2 hours.
I like to use the juices in the aluminum pan and baste the ham with
those every 45 minutes or so. After 2 hours, pour the 6 oz of Coke or
Dr. Pepper over the ham and cover the ham in foil and cook for another
hour.
For the final glaze, mix 1/2 cup of pineapple juice, 1/8 cup of Texas
BBQ Rub, 1/2 cup of honey, and 2 ounces of brown sugar and pour over
the ham and cook uncovered for 45 minutes to 1 hour.
If you are smoking the ham the day before and just want to heat it up
for Easter Sunday you can prepare the ham up to the last glaze part of
the recipe and the next morning you can take the ham out of the
refrigerator, place in the oven at 225 degrees and heat the ham for
about 2 to 3 hours. During this time add the final glaze and you will
have the ham ready when you are ready to eat.
In the Oven
You can do this same ham in the oven and the only thing you will be
missing is the smoke flavor added by the smoking process but this is
some great ham. If you would like to add some smoke flavor to the oven
cooked ham you can do so by adding about 1/4 cup of liquid smoke to the
first mix and this will add some smoke flavor to the ham. Not as good
as cooking on the smoker but it will work if you are cooking this in
the oven.
Source: texasbbqrub.com
KFC CORN
~Shared by Jean,
Syracuse, NY
Frozen corn
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon pepper
1/4 teaspoon Msg
melted butter
Cook the corn in hot salted water with a dash of milk till nice and
tender. When it is done dip the corn in butter and sprinkle with the
seasoning.
QUINOA CON QUESO
SALAD
~Shared by Linda
H., Rosharon, TX
If you want, you can add more vegetables up front to this dish, for
example, sauté some chopped zucchini along with the onions. And/or
serve with new potatoes, either chopped and mixed in (cooked of
course), or served alongside.
1 cup quinoa, well rinsed
2 cups water
1 Tbsp olive oil
1 Tbsp butter
1 cup chopped onions
4-5 cloves minced garlic
1 large fresh tomato, cored, chopped (about 1 1/4 cups)
1 small can Hatch chilies
2 teaspoons tomato paste
Kosher salt
Freshly ground black pepper
1/4 teaspoon of dried oregano (or 1/2 teaspoon fresh, finely chopped)
1/4 pound (4 ounces) fresh queso fresco, feta or mozzarella cut into
cubes
1 cup almond milk
Fresh basil, cilantro, or chives for garnish (optional)
Put 1 cup quinoa and 2 cups of water into a medium sized pot and bring
to a boil. Reduce to a low simmer, cover and cook for 10 minutes.
Remove from heat and let sit for 10 minutes.
While the quinoa is cooking, prepare the sauce. Heat olive oil and
butter in a medium skillet on medium heat. Add the onions and cook for
a couple minutes. Add the garlic, cook for a minute more. Add the
chopped tomato, about 1/2 teaspoon Kosher salt, dried oregano, and
tomato paste. Add chopped green chiles. Sprinkle with freshly ground
black pepper. Stir until well combined. Let cook until the tomatoes
have cooked through and the sauce has cooked down a bit. Then stir in
the cheese. Taste and add more salt or pepper if needed.
Stir milk into the now cooked quinoa. Serve the quinoa in bowls
and top with sauce. Garnish with chopped basil, parsley, cilantro, or
chives.
Yield: Serves 3-4.
PEANUT BUTTER AND
CHIP COOKIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
Forum
Moderator
http://groups.yahoo.com/group/A2ZRecipes/
2 eggs
1/3 cup water
1/4 cup margarine, melted
1 1/2 cup peanut butter
1 1/2 cup brown sugar, packed
18 1/4 oz. yellow cake mix, divided
12-oz. pkg. chocolate chips
Beat together the eggs, water, margarine, peanut butter, brown sugar,
and half of the dry cake mix until smooth. Stir in the remaining
cake mix with the chocolate chips. Drop by rounded teaspoonfuls
onto ungreased cookie sheets. Bake at 375 F for 10 minutes
Source: Gooseberry Patch - Jackie Anderson
LEMON MERINGUE CAKE
~Shared by Marilyn
M., Canton, OH
This cake tastes just like a lemon meringue pie! Fresh lemon
flavor shines through in the custard filling between the layers, and
the light meringue frosting adds a fancy finish. It's not only a
deliciously different dessert, but it's also a conversation piece!
1 package (18-1/4 ounces) lemon or yellow cake mix
1 cup water
3 eggs
1/3 cup vegetable oil
FILLING:
1 cup sugar
3 Tbsp. cornstarch
1/4 teaspoon salt
1/2 cup water
1/4 cup lemon juice
4 egg yolks, lightly beaten
4 teaspoons butter
1 teaspoon grated lemon peel
MERINGUE:
4 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
In a large bowl, combine the cake mix, eggs, water and oil. Beat on low
speed for 30 seconds. Beat on medium for 2 minutes. Pour into two
greased and floured 9-in. round baking pans. Bake at 350° for 25-30
minutes or until a toothpick comes out clean. Cool for 10 minutes;
remove from pans to wire racks.
For filling, in a large saucepan, combine the sugar, cornstarch and
salt. Stir in water and juice until smooth. Cook and stir over
medium-high heat until thickened and bubbly. Reduce heat to low; cook
and stir for 2 minutes longer. Remove from the heat. Stir a small
amount of hot filling into egg yolks; return all to the pan, stirring
constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove
from the heat; gently stir in butter and lemon peel. Cool
completely.
For meringue, in a large bowl, beat egg whites and cream of tartar on
medium speed until soft peaks form. Gradually beat in sugar, 1
tablespoon at a time, on high until stiff peaks form. Cut each cake
layer horizontally into two layers. Place bottom layer on an
ovenproof serving plate; spread with a third of the filling. Repeat
layers twice. Top with remaining cake layer. Spread meringue over top
and sides. Bake at 350° for 10-15 minutes or until meringue is lightly
browned. Cool. Store in refrigerator.
Yield: 12-14 servings.
Nutrition Facts: 1 serving (1 slice) equals 347 calories, 12 g fat (3 g
saturated fat), 109 mg cholesterol, 319 mg sodium, 57 g carbohydrate, 1
g fiber, 5 g protein.
PEANUT BUTTER-BANANA
SANDWICH BREAD
PUDDINGS WITH DARK CARAMEL SAUCE
~Shared by Treva, NC
These puff much like soufflés, so present to guests right out of the
oven. Encourage them to hold off enjoying the desserts for five minutes
while they cool slightly
Hands-on Time: 25 min.; Total Time: 3 hr., 56 min. (including topping
and sauce).
YIELD: Makes 8 servings
8 buttermilk bread slices, crusts removed
1/2 cup creamy peanut butter
2 bananas, thinly sliced
2 large eggs
1/2 cup granulated sugar
2 tablespoons brown sugar
1 & 3/4 cups whipping cream
Peanut Butter Streusel Topping
Dark Caramel Sauce
Garnish: powdered sugar
1. Spread bread slices with peanut butter. Top 4 bread slices with
bananas and remaining bread slices, peanut butter sides down, pressing
firmly. Cut sandwiches into 1-inch pieces; place in 8 lightly greased
(8-oz.) ramekins.
2. Whisk together eggs and sugars; whisk in whipping cream. Gradually
pour mixture over sandwich pieces in ramekins; sprinkle with Peanut
Butter Streusel Topping. Place ramekins in a 15- x 10-inch jelly-roll
pan. Cover and chill 2 to 24 hours.
3. Preheat oven to 375°. Let puddings stand at room temperature 30
minutes. Bake 20 to 25 minutes or until golden brown, set, and puffed.
Serve warm with Dark Caramel Sauce. Garnish, if desired.
Note: We tested with Pepperidge Farm Sweet Buttermilk Farmhouse Bread.
Bread pudding mixture may be prepared in an 11- x 7-inch baking dish.
Bake at 375° for 35 minutes or until golden brown, set, and puffed.
Peanut Butter Streusel Topping
Hands-on Time: 10 min.; Total Time: 10 min.
YIELD: Makes 1 cup
1/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
2 tablespoons butter
2 tablespoons creamy peanut butter
1/4 cup chopped salted peanuts
Stir together flour and brown sugar in a bowl. Cut in butter and peanut
butter with pastry blender or fork until mixture resembles small peas.
Stir in peanuts.
Dark Caramel Sauce
Hands-on Time: 16 min.; Total Time: 31 min.
YIELD: Makes 1 1/2 cups
1 cup sugar
1 cup whipping cream
1 teaspoon vanilla extract
1/8 to 1/4 tsp. salt
Cook sugar in a 3-qt. heavy saucepan over medium heat 6 to 8 minutes or
until sugar caramelizes, tilting and swirling pan to incorporate
mixture. Stir in whipping cream. (Mixture will bubble and harden.)
Cook, stirring constantly, until mixture melts and begins to boil
(about 5 minutes). Quickly pour sauce into a bowl; stir in vanilla, and
salt. Let cool 15 minutes. Serve warm or cool.
Note: To make ahead, cover and chill up to 3 weeks. To reheat, cook,
uncovered, in a microwave-safe glass bowl at MEDIUM LOW (30% power) for
2 minutes or until warm, stirring once.
Source: Southern Living NOVEMBER 2009
BILL’S SURPRISE
POTATOES
~Shared by Johnny,
LA
Nothing goes better with a great smoked ham like Bill's Surprise
Potatoes. I am going to give you the recipe for a full aluminum-serving
pan of potatoes so if you want to cook a half-pan then cut the recipe
down to half of these amounts. By the way the Bill's Surprise Potatoes
freezes nicely and can then be reheated to serve at a later time.
1 full size aluminum-serving pan – this will serve about 50 to 75 people
10 pounds of whole potatoes (I have used Idaho’s, russets, and others)
1 family size can (27oz) of cream of mushroom soup
1 family size can (27oz) of cream of chicken soup
2 cups of sour cream
1/2 cup of Texas BBQ Rub
1/4 cup of paprika
3 cups of shredded cheese (use cheddar or a blend of Monterey jack and
cheddar)
1/4 cup of granulated garlic (use this to your flavor liking)
Alt. Ingredient – your choice of chopped meat (brisket, butt, sausage)
First cut the potatoes in half (this will speed up the cooking time)
and I leave the skin on the potatoes.
In a large pot, boil the potatoes. Cooking time on the potatoes is
about 30 to 45 minutes. When the potatoes are done, drain off the water
and pour them into the serving pan.
While the potatoes are still hot, crumble the potatoes into pieces. Add
both cans of soup, the sour cream, Texas BBQ Rub, and the granulated
garlic and mix into the potatoes. Now add about 1/2 of the cheese and
mix that into the potato mix. Spread this out in the pan and top with a
large portion of cheese and then sprinkle with the paprika.
Cover with aluminum foil and you can heat this in the oven at 225
degrees for about 1 to 1 1/2 hours (till all the cheese melts) or I
stick mine on the pit and melt the cheese on the pit.
Source: texasbbqrub.com
CROCK POT MEXICAN
PINTO BEANS
~Shared by Jean,
Syracuse, NY
Rinse 2-3 cups of pinto beans (or any beans), removing any stones you
find. Put them in the crockpot with 7 cups of water. Put the crockpot
on low and go to bed.
The next morning add:
1 chopped up onion
1 tsp salt
1/2 tsp pepper
2-3 cloves of garlic, cut up
Optional: add a diced carrot and/or 1/2 cups diced fresh cilantro
Do not add these ingredients the night before because the beans soften
better when they're on their on in the crock pot. I also add more water
if needed, maybe another 3 cups. I continue to cook on low until we
have lunch at 2:30.
The beans are usually done by noon, though, and I taste the seasoning
then to see if more is needed.
A way to make them like refried beans but keep them healthy is once
they are cooked, drain them, saving the liquid, then put them in the
blender with a little of the liquid, adding only as much liquid as
needed to puree them.
You can also do the same thing by putting them in a mixing bowl and
using your electric mixer.
CHERRY TASSIES
~Shared by Linda
H., Rosharon, TX
Nonstick cooking spray
1-1/4 cups butter, softened
2-1/4 cups powdered sugar
1 tsp. baking powder
1/2 tsp salt
1 tsp. peppermint extract
1 tsp. vanilla extract
1 egg
2-1/2 cups all-purpose flour
1/2 cup finely crushed striped round peppermint candies (about 18)
48 red maraschino cherries or liquor-flavored maraschino cherries with
stems, drained
Coarse sugar
Preheat oven to 350 degrees F. Lightly coat 1 3/4-inch muffin cups with
nonstick spray; set aside. In large mixing bowl beat butter on medium
to high for 30 seconds. Gradually beat in 1-1/2 cups of the powdered
sugar, the baking powder and salt. Beat in peppermint extract, vanilla,
and egg. Beat in as much of the flour as you can; stir in remaining
flour and candies.
Place remaining 3/4 cup powdered sugar in a shallow dish. Shape dough
in 1-inch balls; roll in powdered sugar. Press each ball into the
bottom and sides of prepared muffin cups.
Place cherry, stem side up, in each cup (cherry will not fill the cup).
Bake about 12 minutes or until pastry is browned. Sprinkle with coarse
sugar. Cool 10 minutes in pan. Use a small sharp knife to loosen
tassies from cups. Transfer to rack to cool completely.
To store: Place tassies in a single layer in a covered airtight
container. Store at room temperature up to 24 hours or refrigerate up
to 3 days. Return to room temperature before serving. Makes about 48
tassies.
Source: http://www.bhg.com
BUSH'S RISE AND
SHINE BURRITO
~Shared by Dorie, IL
A2Z Recipes Yahoo
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Moderator
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1 (16 ounce) can BUSH'S® Pinto Beans, drained and rinsed
1 tablespoon olive oil
8 small eggs, lightly beaten
8 (6 inch) flour tortillas
1/2 cup shredded Cheddar cheese
1 cup fresh tomato salsa
1 avocado, diced
1/2 cup sliced green onions
Salt and pepper, to taste
Preheat oven to 300 degrees F.
Heat beans in a medium sauce pot. Set aside.
Heat a nonstick large pan over medium heat. Add olive oil and eggs.
Using a spatula, cook and stir until eggs are scrambled. Season with
salt and pepper.
Spread the pinto beans in the lower section of the tortilla; top with
cheese and eggs. Place salsa and avocados on top. Garnish with sliced
green onions.
Fold the outer 1/2-inch left and right sides of the tortilla in. This
will help keep the filling inside once you roll your tortilla into a
burrito.
Warm completed burritos in the oven for 5-10 minutes.
COCONUT BUTTER
COOKIES
~Shared by Marilyn
M., Canton, OH
Attention coconut lovers this cookie is for you. It is packed
with sweet flaky coconut in a delicious cookie that is crunchy around
the edges while soft and chewy in the middle. If you like a
little chocolate with your coconut you can drizzle melted chocolate
over the tops. Truly one of our favorite cookies!
1 cup butter, softened
3/4 cup sugar
1/2 cup powdered sugar
2 eggs
2 teaspoons vanilla extract
2 2/3 cups sweetened coconut
2 1/3 cups all purpose flour
1 teaspoon baking soda
1/2 cup milk chocolate chips *optional
Pre-heat oven to 375 degrees.
In a large mixer bowl beat butter and sugars together with an electric
mixer until creamy.
Add eggs and vanilla, beating until combined. Add coconut and
combine. Add flour and baking soda mixing until thoroughly
combined.
Scoop or spoon onto a greased or lined baking sheet about 2 inches
apart. Bake for 10 to 12 minutes or until edges are lightly
browned.
Place on a wire rack to cool.
*When cookies are cool, melt the milk chocolate chips in the microwave
for about 30 seconds, stirring until smooth.
Spoon into a plastic zip top bag and drizzle over cookies if you
like. Enjoy!
FUDGY MOCHA-TOFFEE
BROWNIES
~Shared by Treva,
NC
Coffee, toffee, and chocolate come together for a triple-threat of
fabulous flavor in this brownie recipe.
YIELD: 20 servings
Cooking spray
2 tablespoons instant coffee granules
1/4 cup hot water
1/4 cup butter
1/4 cup semisweet chocolate chips
1 & 1/2 cups all-purpose flour
1 & 1/3 cups sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/4 cup toffee chips
Preheat oven to 350º. Coat bottom of a 9-inch square baking pan with
cooking spray. Combine coffee and hot water, stirring until coffee
dissolves. Combine butter and chocolate chips in a small microwave-safe
bowl. Microwave at high 1 minute or until butter melts; stir until
chocolate is smooth. Lightly spoon flour into dry measuring cups; level
with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a
large bowl, stirring with a whisk. Combine coffee mixture, butter
mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add
coffee mixture to flour mixture; stir just until combined. Spread
evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at
350º for 22 minutes. Cool on a wire rack.
Note: Store leftover brownies in an airtight container for up to a week
or wrap tightly in aluminum foil and freeze for up to four months.
Nutritional Information per serving: Calories: 145; Calories from
fat: 30%; Fat: 4.8g; Saturated fat: 2.4g; Monounsaturated
fat: 1.8g; Polyunsaturated fat: 0.3g; Protein: 2.2g;
Carbohydrate: 24.9g; Fiber: 1.1g; Cholesterol: 30mg; Iron: 0.9mg;
Sodium: 121mg Calcium: 23mg
LOADED PORK GOULASH
STEW
~Shared by Johnny,
LA
If you're looking for amazing slow cooker stew recipes than you should
add this goulash to your menu plan. The jam packed and Loaded Pork
Goulash Stew is high on flavor and low on work.
Cooking Time: 5 hr
Ingredients
2 pounds pork shoulder, cubed
2 pounds red potatoes, cubed
1/2 cup baby carrots
1 large onion
1 teaspoon sugar
1 tablespoon white vinegar
4 garlic cloves
2 tablespoons tomato paste
1 can (28-ounce) tomato sauce
14 ounces water
1 teaspoon dry thyme leaves
2 tablespoons sweet paprika
1 teaspoon chili flakes
salt and pepper to taste
Instructions
In food processor crush onion and garlic and place as a first layer
inside the slow cooker.
Then crush carrots in food processor and layer them on top.
Arrange the potatoes on top of the carrots and then as the last layer
put the meat on top.
Add the tomato sauce, tomato paste, water, thyme, paprika, chili,
vinegar, sugar salt and pepper all mixed together.
Set the slow cooker for 5 hours on high setting.
Take out and serve!
APPLE-OF-YOUR-EYE
CHEESECAKE
~Shared by Jean,
Syracuse, NY
TOTAL 75 min.
INGREDIENTS
1 cup graham cracker crumbs
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted
2 tablespoons finely chopped pecans
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 eggs
3/4 teaspoon vanilla extract
TOPPING:
2-1/2 cups chopped peeled apples
1 tablespoon lemon juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
6 tablespoons caramel ice cream topping, divided
Sweetened whipped cream
2 tablespoons chopped pecans
DIRECTIONS
Combine the first five ingredients; press onto the bottom of a lightly
greased 9-in. springform pan. Bake at 350° for 10 minutes; cool.
In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs;
beat on low just until combined. Stir in vanilla. Pour over crust. Toss
apples with lemon juice, sugar and cinnamon; spoon over filling. Bake
at 350° for 55-60 minutes or until center is almost set. Cool on a wire
rack for 10 minutes. Carefully run a knife around edge of pan to
loosen. Drizzle with 4 tablespoons caramel topping. Cool for 1 hour.
Chill overnight. Remove sides of pan. Just before serving, garnish with
whipped cream. Drizzle with remaining caramel; sprinkle with pecans.
Store in refrigerator. Yield: 12 servings.
AVOCADO ENCHILADAS
~Shared by Linda
H., Rosharon, TX
An avocado mixture fills the tortillas to make these enchiladas. A
spicy beer and tomato mixture makes the sauce for this dinner casserole.
Servings: 10 servings
1 teaspoon olive oil
1/2 yellow onion, finely diced
2 garlic cloves, minced
1 tablespoon sugar
1 tablespoons ground cumin
3 tablespoons dried oregano
1 can beer
1 28-ounce can crushed tomatoes
1 cup chicken broth or water
1 tablespoon balsamic vinegar
8 ripe avocados, peeled and seeded
1 cup cilantro leaves or parsley roughly chopped
3/4 teaspoon salt
1/2 red onion, finely diced
1 small can Hatch chopped chilies
Juice of 1 lime
20 corn tortillas
2 c. grated reduced-fat Monterey Jack cheese
Heat oil in a saucepan. Add onion; saute 5 minutes. Add garlic, sugar,
cumin, oregano; saute 2 minutes. Add beer, tomatoes, broth; simmer 20
minutes. Add vinegar.
Heat oven to 400F.
Chop avocados; toss with cilantro, salt, red onion, chilies and lime
juice. Spread 1/2 cup sauce on the bottom of a casserole. Dip tortillas
in remaining sauce; spoon 3 tablespoons of filling onto each.
Tortilla Roll up and arrange, seam side down, in dish. Pour
sauce over, sprinkle with cheese. Cover; bake 25 minutes. Remove foil;
bake 5 minutes. Let cool and serve.
APPLE CURRY TURKEY
PITA
~Shared by Dorie, IL
A2Z Recipes Yahoo
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2 tablespoons olive oil
1 cup sliced onion
2 tablespoons lemon juice
1/2 pound cooked turkey, cut into chunks
1 tablespoon curry powder, or to taste
1 medium apple, cored and thinly sliced
3 pita bread rounds
1/2 cup plain yogurt
Heat oil in a skillet over medium-high heat. Stir in onion and lemon
juice. Cook until onion is tender. Mix in turkey, season with curry
powder and continue cooking until heated through.
Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle
with yogurt to serve.
PEPPERONI AND CHEESE
CASSEROLE
~Shared by Marilyn
M., Canton, OH
Canola oil
Kosher salt
1 (1#) box rotini pasta
1 medium onion, chopped
1 medium zucchini, chopped
1 Tbsp. chopped garlic
1 (6 oz) package sliced pepperoni, roughly chopped
1 (28 oz) can chopped tomatoes
6 fresh basil leaves, chopped
Freshly ground black pepper
1 cup shredded mozzarella
1/2 cup bread or panko crumbs
Preheat oven to 350 degrees F. Lightly grease a 9-by-13-inch
baking dish with 1 teaspoon oil.
Bring a large pasta pot of water to a boil over high heat. Add a big
pinch of salt and the pasta. Cover and return the water to a boil.
Remove cover; cook for 5 minutes. The pasta will not be completely
cooked through.
Meanwhile, in a large skillet over medium-high heat, add 1 tablespoon
oil. When it is hot, add onions and zucchini and cook until they are
softened and brown slightly, about 5 minutes. Add garlic and pepperoni
and cook for another minute. Add tomatoes and basil and simmer for 5
minutes. Taste and adjust the seasoning with salt and pepper.
Stir in pasta and cheese into the skillet. Pour into prepared baking
dish and smooth out the top. Sprinkle breadcrumbs evenly over top and
drizzle with 1 tablespoon oil. Bake until the top is browned and
casserole is bubbling, 20 to 25 minutes. Yield - serves 4.
PEPPERONI AND CHEESE
CRESCENT SNACKS
~Shared by Treva,
NC
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
24 slices (about 5 oz.) pepperoni
2 oz. (1/2 cup) shredded mozzarella cheese
1 cup tomato pasta or pizza sauce, heated
1 Heat oven to 375°F. Separate dough into 8 triangles; pat out each
triangle slightly.
2 Place 3 slices pepperoni, slightly overlapping, on center of each
triangle. Top each with about 1 tablespoon cheese.
3 Roll up, starting at shortest side of triangle and rolling to
opposite point. Place rolls, point side down, on ungreased cookie
sheet.
4 Bake at 375°F. for 10 to 14 minutes or until golden brown. Remove
from cookie sheet. Serve warm crescents with warm pasta sauce for
dipping.
The recipe calls for sliced pepperoni but chopped works just as well.
Shape these crescents up to 2 hours ahead. Cover and refrigerate them.
Bake them just before they'll be served.
OLD-FASHIONED BANANA
CAKE
~Shared by Johnny,
LA
(Make 2 and stack!)
Prep Time: 20 min
Inactive Prep Time: 15 min
Cook Time: 50 min
Serves 8 servings
Ingredients
3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
Grated zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts (optional)
Cream Cheese Frosting (recipe follows)
Walnut halves, for decorating (optional)
Directions
Preheat the oven to 350 degrees. Grease and flour a 9 by 2-inch round
cake pan.
In the bowl of an electric mixer fitted with the paddle attachment, mix
the bananas, granulated sugar, and brown sugar on low speed until
combined. With the mixer still on low, add the oil, eggs, sour cream,
vanilla, and orange zest. Mix until smooth.
In a separate bowl, sift together the flour, baking soda, and salt.
With the mixer on low, add the dry ingredients and mix just until
combined. Stir in the chopped walnuts, if using. Pour the batter into
the prepared pan and bake for 45 to 50 minutes, until a toothpick
inserted in the center comes out clean. Cool in the pan for 15 minutes,
turn out onto a cooling rack, and cool completely.
Spread the frosting thickly on the top of the cake and decorate with
walnut halves, if using.
Cream Cheese Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners' sugar (1/2 pound)
Mix the cream cheese, butter, and vanilla in the bowl of an electric
mixer fitted with the paddle attachment on low speed until just
combined. Don't whip! Add the sugar and mix until smooth. Yield:
frosting for one 9-inch cake.
Source: Barefoot Contessa: How Easy is That?
CHINESE BBQ PORK
~Shared by Jean,
Syracuse, NY
3 lb. pork tenderloin
1/4 cup sherry
1/2 tsp. salt
Pepper
1 clove garlic, crushed
1/2 tsp. ginger
1/2 cup. soy sauce
1/4 cup sugar
1 tsp. salt
1 tsp. food flavoring
Marinate 2 hours. Turn and baste a few times. Bake at 375 degrees on
rack for 1 hour, basting several times. Cool and slice thin. Serve with
side dish of ketchup, hot mustard, sesame seeds to dip tenderloin in.
STRAWBERRY-RHUBARB
PASTRIES
~Shared by Dorie, IL
A2Z Recipes Yahoo
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1 sheet frozen puff pastry, thawed
1 cup rhubarb, chopped
1/2 cup strawberry jam
On a lightly floured surface, cut the puff pastry into six 5" x 3"
pieces. Roll out the pastry into 6-inch squares. Blend
together the rhubarb and the jam. Spoon evenly into the center of
each pastry square. Moisten the edges of the pastry with water
and pull the corners to the center. Pinch to seal. Place on
an ungreased baking sheet and bake at 425 F for 5 minutes, then reduce
the heat to 350 F and bake for 20 minutes longer. Cool on a
wire rack.
Source: Gooseberry Patch - Samantha Starks
S'MORES TART
~Shared by Marilyn
M., Canton, OH
1/4 cup whole milk
1 cup milk chocolate chips, plus 1 tablespoon for garnish
1 (6 oz) prepared graham cracker crust, chilled
3 egg whites, at room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup marshmallow cream
In a small pan over medium heat, warm the milk until it just begins to
bubble around the edges. Turn off heat and add 1 cup chocolate chips.
Let sit for a few minutes to melt the chocolate, and then whisk to
combine. Pour into the pie crust and put into the freezer until set,
about 20 minutes.
Preheat the broiler to high.
In a large, clean glass or metal bowl, add the egg whites. Using an
electric hand mixer, whisk the egg whites to get them frothy. With the
mixer running, slowly beat in the sugar. Continue until they begin to
form stiff peaks, 3 to 4 minutes. Beat in the vanilla and marshmallow
cream. Spoon the mixture over the chocolate, making sure to cover all
the way to the edges of the crust. Put on the middle rack of the oven
and broil until the top is lightly browned, 2 to 3 minutes. Garnish
with the remaining chocolate chips. Allow to cool for 10 minutes before
slicing.
CINNAMON-DATE-PECAN
ROLLS WITH MAPLE
GLAZE
~Shared by Treva,
NC
These frosted sweet rolls make a delectable breakfast or holiday brunch
offering.
YIELD: 18 rolls (serving size: 1 roll)
Dough:
1 teaspoon granulated sugar
1 package dry yeast (about 2 & 1/4 teaspoons)
3/4 cup warm water (100° to 110°)
1/3 cup granulated sugar
3 tablespoons butter, melted
1/2 teaspoon salt
1 large egg
3 & 1/4 cups all-purpose flour (about 14 & 1/2 oz)
Cooking spray
Filling:
2/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon grated orange rind
2 tablespoons butter, melted
3/4 cup chopped pitted dates
1/4 cup chopped pecans, toasted
Glaze:
1 cup powdered sugar
2 tablespoons maple syrup
1 tablespoon fat-free milk
To prepare dough, dissolve 1 teaspoon granulated sugar and yeast in 3/4
cup warm water; let stand 5 minutes. Combine 1/3 cup granulated sugar,
3 tablespoons butter, salt, and egg in a large bowl. Add yeast mixture;
beat with a mixer at medium speed until blended. Lightly spoon flour
into dry measuring cups; level with a knife. Gradually add 3 cups flour
to yeast mixture, beating mixture on low speed until a soft dough
forms. Turn dough out onto a lightly floured surface. Knead until
smooth and elastic (about 5 minutes); add enough of remaining flour, 1
tablespoon at a time, to prevent dough from sticking to hands. Place
dough in a large bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place (85°), free from drafts, 1 hour or
until doubled in size. Punch dough down; turn out onto a lightly
floured surface.
To prepare filling, combine brown sugar, cinnamon, and rind in a small
bowl. Roll dough into a 15 x 10-inch rectangle; brush with 2
tablespoons butter. Sprinkle brown sugar mixture over dough, leaving a
1/2-inch border. Sprinkle dates and pecans over sugar mixture.
Beginning with a long side, roll up jelly-roll fashion; pinch seam to
seal (do not seal ends of roll). Cut roll into 18 (1/2-inch) slices.
Place slices, cut sides up, in a 13 x 9-inch baking pan coated with
cooking spray. Cover and let rise in a warm place (85°), free from
drafts, about 1 hour or until rolls have doubled in size.
Preheat oven to 375°. Uncover dough. Bake at 375° for 20 minutes or
until rolls are golden brown. To prepare glaze, combine powdered sugar,
syrup, and milk in a small bowl; stir with a whisk until smooth.
Drizzle glaze over warm rolls. Serve immediately.
Nutritional Information per serving: Calories: 226; Calories from fat:
20%; Fat: 4.9g; Saturated fat: 2.2g; Monounsaturated fat: 1.6g;
Polyunsaturated fat: 0.6g; Protein: 3.2g; Carbohydrate: 43.4g; Fiber:
1.5g; Cholesterol: 20mg; Iron: 1.5mg; Sodium: 96mg; Calcium: 21mg
Source: Cooking Light NOVEMBER 2007
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FROSTY MOCHAS
~Shared by Treva, NC
This is a reduced sugar version of a recipe originally submitted by an
Allrecipes home cook.
Prep Time: 5 minutes
Ready In: 1 day 5 minutes
Servings: 4
1 & 1/2 cups cold coffee
2 cups milk
1/4 cup chocolate syrup
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
Pour coffee into ice cube tray. Freeze until solid, or overnight. In a
blender, combine coffee ice cubes, milk, chocolate syrup and SPLENDA®
Granulated Sweetener. Blend until smooth. Pour into glasses and serve.
Serving Size: 1 (6 fl oz) drink
Calories: 119
CHILI BEAN-STUFFED
PEPPERS
~Shared by Maggie,
TX
4 small to medium green, red, or yellow sweet peppers
1 cup cooked converted rice
1 15-oz. can chili beans with chili gravy
1 15-oz. can or 2 8-oz. cans no-salt-added tomato sauce
1/3 cup finely chopped onion
3 oz. Monterey Jack cheese, shredded (3/4 cup)
1. Remove tops, membranes, and seeds from sweet peppers. Chop enough
tops to make 1/3 cup; set aside. If necessary, cut a thin slice from
the bottom of each pepper so they sit flat. In a medium bowl stir
together rice and undrained beans; spoon into peppers. Pour tomato
sauce into the bottom of a 4 1/2-, 5- or 6-quart slow cooker; stir in
reserved chopped pepper and onion. Place peppers, filled side up, in
cooker.
2. Cover and cook on low-heat setting for 6 to 6 1/2 hours or on
high-heat setting for 3 to 3 1/2 hours.
3. To serve, transfer peppers to serving plate and cut in half, if
desired. Spoon tomato sauce over peppers and sprinkle with cheese.
Makes 4 stuffed peppers.
Nutrition Facts Per Serving: Calories 283 Total Fat (g) 8
Saturated Fat (g) 4 Monounsaturated Fat (g) 2 Polyunsaturated Fat
(g) 0 Cholesterol (mg) 19 Sodium (mg) 407 Carbohydrate (g)
40 Total Sugar (g) 8 Fiber (g) 9 l Protein (g) 15
Vitamin A (DV%) 0 Vitamin C (DV%) 0 Calcium (DV%) 0 Iron (DV%)
Diabetic Exchanges Starch (d.e.) 2 Vegetables (d.e.) 2
High-fat Meat (d.e.) .5 Fat (d.e.) .5
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SAUTEED TURKEY BREAST WITH MUSHROOMS
AND SHALLOTS
~Shared by Mary S.,
Nashville, TN
Yield: Makes 4 servings
INGREDIENTS
- 1 lb. turkey breast cutlets
- 1/2 tsp. garlic powder
- Salt and freshly ground pepper to taste
- 1 Tbsp. extra virgin olive oil
- 1/3 cup finely chopped mushroom caps
- 2 Tbsp. finely chopped shallots
- 1-2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. Worcestershire sauce
- 1 tsp. Dijon mustard
- 1 Tbsp. chopped fresh parsley
- 1 lemon, cut into 4 wedges
DIRECTIONS
Sprinkle both sides of cutlets with garlic powder and rub in. Lightly
salt and pepper.
Coat large skillet with oil and heat over medium heat for about 30
seconds. Place mushroom caps and shallots in skillet, saute for about 1
minute, then push vegetables to side of skillet. Place turkey in
skillet and saute for 5-8 minutes on one side until browned; turn
turkey and cook another 5-8 minutes, stirring vegetables until turkey
is cooked through - no longer pink in the center.
Combine lemon juice, Worcestershire sauce and mustard in small bowl and
mix well. Add to pan and cook over low heat until heated through -
about 1 minute.
Top with a sprinkle of parsley, garnish with lemon wedges and serve.
Nutritional Information Per Serving: 130 calories; 3 g total fat; 0 g
saturated fat; 2 g carbohydrate; 23 g protein; 0 g dietary fiber; 140
mg sodium
Source: The Diabetic Gourmet Cookbook
http://www.amazon.com/exec/obidos/ASIN/0471393266/atozreci-20
PACIFIC OCEAN SALMON
WITH FRESH
VEGETABLES
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 fresh California King Salmon fillets (six-ounce)
For Balsamic Marinade
- 1/3 cup olive oil
- 3 Tbsp. balsamic vinegar
- 3 Tbsp. seasoned rice wine vinegar
- 1 Tbsp. Dijon mustard
- 2 cloves of garlic, crushed
- 1/2 tsp. salt
- 1/4 tsp. coarsely ground pepper
- 1/4 tsp. crushed red pepper
For Vegetables
- 3/4 lbs.(about 4 cups) broccoli florets with 2-1/2 inch stems
- 1 cup roma tomatoes, diced
- 1/3 cup red onion, diced
- 2 Tbsp. capers
- 2 Tbsp. fresh basil leaves, chopped
- 2 Tbsp. fresh dill, chopped
DIRECTIONS
Rinse salmon fillets and pat dry. Set the fillets aside.
Prepare Balsamic Marinade: In a small bowl whisk together oil, vinegar,
mustard, garlic, salt, black and red pepper. Remove 1/4 cup marinade to
baste the salmon while grilling or broiling.
For Vegetables: Steam broccoli about 5 minutes or until crisp-tender.
Rinse with cold water. Place in a large bowl with tomatoes, onions,
capers, basil, and dill. Pour remainder of marinade over the vegetables
in a bowl and marinade.
To Finish: Grill or broil salmon and serve fish over room-temperature
vegetables (prepared above).
Nutritional Information (Per Serving): Calories: 455; Protein: 50g;
Sodium: 487mg; Cholesterol: 84mg; Fat: 24g; Carbohydrates: 11g
Source: California Salmon Council
CHICKEN AND EGGPLANT
PARMESAN
~Shared by Mary S.,
Nashville, TN
Yield: 4 servings
INGREDIENTS
- 4 crosswise slices of eggplant, skin on, approximately 1/2 inch
thick
- 1 whole egg
- 1 egg white
- 1 tablespoon water or milk
- 2/3 cup seasoned bread crumbs
- 3 tablespoons chopped fresh parsley
- 1 tablespoon grated Parmesan cheese
- 1 pound skinless, boneless chicken breasts (about 4)
- 2 teaspoons vegetable oil
- 1 teaspoon minced garlic
- 1/2 cup tomato pasta sauce
- 1/2 cup grated mozzarella cheese
DIRECTIONS
Preheat oven to 425 degrees F. Spray baking sheet with vegetable spray.
In a small bowl, whisk together whole egg, egg white and water. On
plate stir together bread crumbs, parsley and Parmesan.
Dip eggplant slices in egg wash, then coat with bread-crumb mixture.
Place on prepared pan and bake for 20 minutes, or until tender, turning
once.
Meanwhile, pound chicken breasts between slices of waxed paper to
1/4-inch thickness. Dip chicken in remaining egg wash, then coat with
remaining bread-crumb mixture. heat oil and garlic in nonstick skillet
sprayed with vegetable spray and cook for 4 minutes, or until golden
brown, turning once.
Spread 1 tablespoon of tomato sauce on each eggplant slice. Place one
chicken breast on top of each eggplant slice. Spread another 1
tablespoon of tomato sauce on top of each chicken piece. Sprinkle with
cheese and bake for 5 minutes or until cheese melts.
Nutritional Information (Per Serving): Calories: 325; Protein: 35g;
Sodium: 924mg; Cholesterol: 127mg; Fat: 11g; Dietary Fiber: 0g;
Carbohydrates: 19g Exchanges: 1 Starch, 1 Vegetable, 4 Lean Meat
Source: The Best Diabetes Cookbook by Katherine Younker
http://www.amazon.com/exec/obidos/ASIN/0778800504/atozreci-20
Click
if you have a submission for the Diabetic Choices Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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5-MINUTE BEEF & ASPARAGUS STIR-FRY
~Shared by Maggie,
TX
Makes 2 servings
Ingredients
1 box UNCLE BEN*S® Brown & Wild Rice Mushroom Recipe
1/4 pound fresh asparagus, cut into 1-inch pieces
1 small onion, cut into wedges
1 medium red or yellow bell pepper, cut into strips
1 medium carrot, peeled and cut into thin diagonal slices
1/4 pound deli roast beef sliced 1/4 inch thick, cut into strips
1/3 cup purchased stir-fry sauce
1. Prepare rice according to package directions.
2. During the last 5 minutes of cooking, heat large nonstick skillet or
wok over medium-high heat. Add remaining ingredients; simmer, stirring
occasionally, until the vegetables are crisp-tender and the mixture is
hot.
Nutrients per Serving: Calories 485 Calories from Fat 13 % Total Fat 7
g Cholesterol 61 mg Carbohydrate 77 g Protein 30 g Sodium 2094 mg
APPLEBEE'S
TEQUILA-LIME CHICKEN
~Shared by Maggie,
TX
1 (5 ounce) boneless skinless chicken breast
1/2 cup lime juice
1/4 cup tequila (non-alcoholic may be used)
12 cup tortilla chips
1/4 cup Mexi-ranch Dressing (recipe to follow)
1/4 cup shredded Cheddar jack cheese
Set oven to broil.
To prepare chicken, pour lime juice and tequila into a sealable plastic
bag. Place chicken in bag and chill. Marinate chicken overnight.
To prepare Mexi-ranch Dressing, in a small bowl mix:
1 tablespoon salsa
3 tablespoons ranch dressing
Remove chicken from marinade and grill over medium heat 10 minutes or
until thoroughly cooked.
To assemble: Scatter tortilla chips on an oven-safe plate. Place
chicken on top of tortilla chips. Pour Mexi-ranch dressing over
chicken. Cover with the shredded Cheddar jack cheese. Place chicken
under the broiler until cheese is melted. Be careful, plate will be hot!
Serve with pico de gallo and Spanish rice on the side.
Click
if you have a submission for the For Two Recipe section of
A to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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CHICKEN TETRAZZINI
5 to 6 chicken breasts
2 large onions, cut into slivers
2 to 3 large cans mushroom soup
3 to 5 cans sliced water chestnuts
2 to 3 cartons sour cream
3 cans mushrooms
Enough cooked spaghetti for your family
Boil chicken and onion together, debone and tear into small pieces.
Boil spaghetti noodles in remaining chicken broth until broth gets
cooked down or until noodles are tender. In LARGE saucepan, warm
mushroom soup, then add sour cream, mushrooms and water chestnuts. Once
hot, add chicken and serve over spaghetti. Sprinkle Parmesan cheese
onto your serving.
Source: Weatherly & Byrd Springs Ward Cookbook, 1999 Edition
http://www.angelfire.com/cantina/terryann2/Cook.htm
PUMPKIN SQUARES
2 Cups sugar
2 Cups flour
16 oz. canned pumpkin
4 eggs
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon (I use pumpkin pie spice.. about 2 tsp.) Go by smell
1/2 tsp. salt
Combine all ingredients. Pour into a large ungreased jelly roll pan.
Bake at 350 degrees for 25 - 35 minutes. Cool in pan.
Frosting
1 8 oz. pkg. cream cheeses, softened
6 Tbs. margarine, softened
4 Cups powdered sugar
1 tsp. vanilla
Cream cream cheese and margarine. Gradually add sugar and
vanilla. until well blended. Frost and cut into squares.
These should be kept cool or refrigerated.
SPANISH RICE
1 1/2 C. rice
2 1/2 C. chicken broth
1 cup plain tomato sauce (or 1 can diced tomatoes undrained)
3 cloves finely chopped garlic
1/4 of a medium onion
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)
In a medium sauce pan, heat oil over medium heat. Add in the fresh
garlic and onion. Sauté for 1-2 minutes until softened. Add in dry
rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce (Slowly into rice, not directly onto hot
pan!) Add in the parsley if you're using it. Stir it up and bring to a
boil. Once it starts boiling, turn the heat to low and cover. Let it
simmer for 20 minutes and fluff with a fork.
*If you don't have fresh garlic or onions on hand you can use the
equivalent in powder form. Do not sauté the powder, just skip that step
and add the garlic powder and/or onion powder when you add the liquids.
If you don't have tomato sauce you can use unseasoned stewed tomatoes,
or canned diced tomatoes with their liquid.
SAVORY PULL-APART
BREAD
Prep Time: 30 min
Total Time: 50 min
Makes: 6 servings
10 sun-dried tomato halves, (not packed in oil)
2 cups Original Bisquick® mix
1 package (8 ounces) feta cheese, coarsely crumbled
3/4 cup milk
3/4 cup roasted red bell peppers, from 7-ounce jar, drained and finely
chopped
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano
leaves
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil
leaves
1 garlic clove, finely chopped
2 tablespoons olive or vegetable oil
1. Heat oven to 425°F. Grease square pan, 9x9x2 inches. Cover dried
tomatoes with boiling water. Let stand 10 minutes; drain. Finely chop
tomatoes.
2. Mix Bisquick mix, tomatoes, half of the cheese and the milk in
medium bowl until dough forms. Mix remaining cheese, the bell peppers,
oregano, basil, garlic and oil in small bowl. Drop half of the dough by
tablespoonfuls closely together in irregular pattern in pan. Spoon half
of the cheese mixture over dough. Drop remaining dough over cheese
mixture. Top with remaining cheese mixture.
3. Bake about 20 minutes or until golden brown. Serve warm.
Variation: Add 1/4 cup chopped Kalamata olives with the cheese mixture
used to top the bread for even more Mediterranean flavor.
Simplify: Put those kitchen scissors to work! First “snip” the fresh
herbs, then cut up the roasted red bell pepper.
Nutrition Information:
1 Serving: Calories 330 (Calories from Fat 170 ); Total Fat 19 g
(Saturated Fat 8 g); Cholesterol 35 mg; Sodium 1060 mg; Total
Carbohydrate 31 g (Dietary Fiber 1 g); Protein 10 g
Exchanges: 2 Starch; 1 High-Fat Meat; 1 1/2 Fat
Source: Bisquick Recipes
CREAMY PARMESAN
CHICKEN
2 bags Success white rice
4 skinless, boneless chicken breast halves
1-1/2 cups heavy whipping cream (or milk)
1/2 cup grated Parmesan cheese
4.5 oz. jar sliced mushrooms, drained
1/3 cup sliced sun-dried tomatoes, optional
Prepare rice and set aside. In a medium oiled skillet, over medium
heat, brown chicken breasts for 2 minutes on each side. Add remaining
ingredients. Cover and simmer for 5 to 7 minutes. Serve over bed of hot
rice.
Source: Success Rice
DIJON PARMESAN
CRUSTED PORK CHOPS
4 (3 oz.) pork chops
2 teaspoons dijon mustard
1/4 cup Italian seasoned bread crumbs
3 tablespoons finely grated parmesan cheese
cooking spray
1. Preheat oven to 350 F.
2. Brush both sides of pork chops with dijon mustard.
3. Combine bread crumbs and parmesan cheese in a shallow bowl.
4. Dip each pork chop into the bread crumb mixture and turn until
evenly coated.
5. Place pork chops on a lightly greased baking sheet, using cooking
spray.
6. Bake in oven until done, approximately 12 - 14 minutes for thin
chops, 20 minutes for thicker cuts.
ALL AMERICAN POTATO
SALAD
3/4 cup kraft fat-free mayonnaise
1 teaspoon prepared mustard
1/4 cup sweet pickle relish
1/2 teaspoon celery seed
1/8 teaspoon black pepper
3 cups diced cold cooked potatoes, (16 ounces)
1/2 cup chopped onion
1 cup chopped celery
2 hard-boiled eggs, chopped
In a large bowl, combine mayonnaise, mustard, pickle relish, celery
seed, and black pepper. Add potatoes, onion, and celery. Mix well to
combine. Fold in eggs. Cover and refrigerate for at least 30 minutes.
Gently stir again just before serving.
CATALINA CHICKEN
BREASTS
2 t. vegetable oil
6 small boneless skinless chicken breast halves (1 1/2 lbs.)
1/2 c. Kraft Catalina Dressing
1/2 c. apricot jam
1/2 pkg. dry onion soup mix (3 T.)
Preheat oven to 350 degrees. Heat oil in large skillet on medium-high
heat. Add chicken; cook 4 min. on each side or until browned. Remove
chicken from skillet; place in 3-qt. baking dish.
Mix dressing, jam and soup mix in small bowl. Pour over chicken.
Bake for 45 min. or until chicken is cooked through
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
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.
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