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Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. It has
been quite a while since you've had an issue. I have been on a break
from work and am ready to get back to the routine now. We had the best
vacation ever in California and I thank all my Manhattan Beach roomies
for making it so. The house was magnificent, the weather divine, and we
cooked to our hearts' content. We had the very best Prime Rib,
Chargrilled Stuffed Pork Chops, Taco Soup, Baked Ritz Chicken, Penne
Alfredo, Zucchini Quiche, Spicy Chili, and Shrimp Veronica, just to
mention a few, all cooked in our gourmet kitchen there. We didn't even
go to a restaurant like we normally do on our annual trips. None of us
will ever forget the wonderful memories we made!
Happy Birthday to my sweet man-child, Trey. My
baby will be 22 on Tuesday, December 4th. I could not possibly be more
proud, son.
Today's issue has quite a few recipes shared by your fellow readers.
Please remember that it is through sharing that this publication
exists. It would be grand to see your recipes here, too. Instructions
follow on how to do just that.
I will announce the next Monthly
Theme topic on Wednesday. Please visit the Monthly Theme - Recipe Submissions
section to find the link to use for sharing recipes here at A to Z Recipes Newsletter.
We'll see you here again on Wednesday, God willing.
Just
a Pinch of Kindness
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.
Food
For Thought
~Shared by Mary H., Montreal, Canada
"Be who you are and say what you feel because those who mind don't
matter and those who matter don't mind."
~Dr. Seuss
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
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Ramblings
The Old Paths
~Shared by Charlie
J., Mobile, AL
I liked the old paths, when
Moms were at home.
Dads were at work.
Brothers went into the army.
And sisters got married BEFORE having children!
Crime did not pay;
Hard work did;
And people knew the difference.
Moms could cook;
Dads would work;
Children would behave.
Husbands were loving;
Wives were supportive;
And children were polite.
Women wore the jewelry;
And Men wore the pants.
Women looked like ladies;
Men looked like gentlemen;
And children looked decent.
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
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Monthly
Theme, Recipe Submissions
Our
Monthly
Theme topic is:
Company's Coming
Recipes
I love having guests over for a
nice meal. I'm not talking about Thanksgiving or Easter where certain
foods are expected to be served. Even having a couple of friends over
for brunch, or a small birthday gathering, it is nice to surprise them
with something totally unexpected. I love planning the meal from start
to finish, leaving nothing to chance. From the table setting to
after-dinner drinks is so much fun to plan and prepare. What do you
like to serve to friends when only a "company worthy" dish will do? It
is that time of year, friends. Dig into your recipe box for those
especially nice recipes because company's coming! Share yours with us
here, won't you? We will collect them through next 2 months
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
"Company's Coming Recipes". If you send
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CREAM CHEESE COFFEE
CAKE
~Shared by Donna
R., Yuma, AZ
These impressive loaves really sparkle on the buffet. You can't just
eat one slice of this treat with its rich filling peeking out of sweet
yeast bread. Once you drizzled on the glaze and savor that first piece,
you'll know the extra work is worth it. ~Mary Anne McWhirter, Pearland,
Texas
Ingredients
1 cup (8 ounces) sour cream
1/2 cup sugar
1/2 cup butter, cubed
1 teaspoon salt
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 eggs, lightly beaten
4 cups all-purpose flour
In a small saucepan, combine the sour cream, sugar, butter and salt.
Cook over medium-low heat, stirring constantly, for 5-10 minutes or
until well blended. Cool to room temperature.
In a large bowl, dissolve yeast in warm water. Add sour cream mixture
and eggs. Beat until smooth. Gradually stir in flour to form a soft
dough (dough will be very soft). Cover and refrigerate overnight.
Punch dough down. Turn dough onto a floured surface; knead 5-6 times.
Divide into fourths. Roll each piece into a 12-in. x 8-in. rectangle.
In a large bowl, combine the filling ingredients until well blended.
Spread over each rectangle to within 1 in. of edges.
Roll up jelly-roll style, starting with a long side; pinch seams and
ends to seal. Place seam side down on greased baking sheets. Cut six
X's on top of loaves. Cover and let rise until nearly doubled, about 1
hour.
Bake at 375° for 20-25 minutes or until golden brown. Remove from pans
to wire racks to cool. In a small bowl, combine the confectioners'
sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with
almonds if desired. Store in the refrigerator. Yield: 20-24 servings.
Source: Taste of Home
PAN-FRIED BABY RED
MULLET
~Shared by Mary H.,
Montreal, Canada
Serves 4
Freshly caught baby red mullet couldn't be easier to cook in one
piece. When you're ready to eat it, peel back the skin and watch
for small bones. Serve with rice pilaf or boiled new potatoes.
8 baby red mullet
8 tablespoons salted butter
1 bulb fennel, sliced thinly
Salt, pepper
Lemon wedges, to serve
Dry fish well. Using a small paring knife, make a shallow
two-inch long incision lengthwise, along the belly of the fish.
Carefully sprinkle its insides with salt, butter and a few slices of
fennel.
Generously rub exterior of mullet with butter until thickly
coated. Salt generously and set aside.
Heat a large stainless steel frying pan over medium heat. When
hot, add fish, four at a time, and fry until tender about 4 - 5 minutes
on each side, or until flesh is opaque and flaky.
Eat immediately, with lemon wedges, a side of rice pilaf and
slow-roasted tomatoes.
Source: Montreal Gazette
HOMEMADE PORK SAUSAGE
~Shared by Luanne, FL
Because almost all commercial sausage has MSG in it, I make this. It is
not hard to do. I change it up sometimes and add fennel seed,
oregano (in place of sage) and hot pepper flakes for an Italian
sausage. My body doesn't like MSG !!!!
2 pounds ground pork, shoulder or butt
2 teaspoons ground sage
3 teaspoons Kosher salt
1 1/2 teaspoons black pepper
1 1/2 teaspoons cayenne pepper
1 teaspoon sugar
1/4 cup ice water
Mix the seasoning and water in a small bowl. Place the pork in a large
bowl and pour about half the seasoning over it. Work with your hands to
mix.
Then pour rest of seasoning over it and scrape the small bowl with a
spatula. Now work the meat with the hands until well mixed.
I always take about a tablespoon of sausage, make a small patty and fry
it. Give it the taste test.
Put the sausage in the refrigerator over night to let the seasoning
permeate. Take it out and work it real well a final time.
I make it into about 4 inch patties, 1/2 inch thick, and freeze them on
a cookie sheet. After frozen wrap them individually in plastic wrap and
store them in a zip lock bag.
FRENCH SILK
CHOCOLATE PIE
~Shared by Larry
J., Spring Hill, TN
Serves 8 to 10
You will need a fully baked pie shell for this recipe. Use your
favorite pie dough or use a store-bought one. Serve with lightly
sweetened whipped cream.
Ingredients
1 cup heavy cream, chilled
3 large eggs
3/4 cup sugar
2 tablespoons water
8 ounces bittersweet chocolate, melted and cooled
1 tablespoon vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces and
softened
1 (9-inch) pie shell, baked and cooled
Instructions
1. Whip cream: With electric mixer on medium-high speed, whip cream to
stiff peaks, 2 to 3 minutes. Transfer whipped cream to small bowl and
refrigerate.
2. Beat eggs: Combine eggs, sugar, and water in large heatproof bowl
set over medium saucepan filled with ½ inch barely simmering water
(don’t let bowl touch water). With electric mixer on medium speed, beat
until egg mixture is thickened and registers 160 degrees, 7 to 10
minutes. Remove bowl from heat and continue to beat egg mixture until
fluffy and cooled to room temperature, about 8 minutes.
3. Beat, fold, cool: Add chocolate and vanilla to cool egg mixture and
beat until incorporated. Beat in butter, a few pieces at a time, until
well combined. Using spatula, fold in whipped cream until no streaks of
white remain. Scrape filling into pie shell and refrigerate until set,
at least 3 hours and up to 24 hours. Serve.
KFC COLESLAW
~Shared by Johnny,
LA
This tangy coleslaw requires no preparation time and can be stored for
days. KFC copycat recipes are always delicious. Give this copycat
recipe for KFC's Coleslaw a try today.
Serves: 8
Preparation Time: 10 min
Refrigerate: 8 hr
Ingredients
8 1/8 cups cabbage
1/3 cup carrots, shredded
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar
Instructions
Core the cabbage, then shred using the fine disk for the shredder
attachment to the food processor.
Shred the carrot the same way.
Mix together cabbage, carrot and onion.
In a bowl, combine the buttermilk, mayonnaise, milk, and lemon juice
with a whisk until well combined.
Add the salt and pepper.
Add the sugar to the sauce until well mixed in.
Add the sauce to the cabbage and carrot mixture and mix well and allow
the mixture to marinate in the refrigerator 8 hours or overnight.
ANDALUSIAN CHICKEN
~Shared by Jean,
Syracuse, NY
Makes 4 servings
Ingredients:
1/2 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 whole chicken, 3 pounds, quartered and skinned
1 tablespoon olive oil
1 tablespoon butter
5 pieces shallot, minced
1/4 cup cognac
1 cup diced tomatoes, skinless
1 tablespoon tarragon, minced
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup 35% cream
Preparation:
Combine flour, salt and pepper in a bowl.
Coat the chicken with flour mixture. Heat oil and butter and brown
chicken for about 4 minutes per side. Set aside.
Add shallots to the skillet and cook until soft. Add cognac, stirring
and scraping the bottom of the pan to release all the goodness stuck to
the pan, or deglazing as we say in the kitchen!!
Add the tomatoes and tarragon. Cook uncovered for 5 minutes or more.
Add the wine and chicken stock. Increase to high heat and cook for
another 5 minutes. Add the 35% cream and simmer. Cook 10 more minutes
or until the chicken is tender and fully cooked.
CHRISTMAS CIDER
~Shared by Treva, NC
3 cups water
4 black chai tea bags (To keep the cider from looking cloudy, be sure
to purchase chai tea bags that do not contain milk solids.)
8 cups apple cider or apple juice (64 ounces)
2 cups low-calorie cranberry juice
1/2 cup orange juice
4 3-inch-long sticks cinnamon
3 whole cloves
Cinnamon sticks and/or fresh cranberries (optional)
In a medium saucepan, bring the water to boiling. Remove from heat. Add
tea bags. Cover and let steep for 5 minutes. Discard tea bags. In a 6-
to 8-quart Dutch oven, combine apple cider, cranberry juice, orange
juice, the 4 cinnamon sticks, the cloves, and the steeped tea. Bring to
boiling; reduce heat. Cover and simmer for 20 minutes. Discard cinnamon
sticks and cloves. Serve warm. If desired, garnish with additional
cinnamon sticks and/or cranberries.
Makes 16 (6-ounce) servings.
Make-Ahead Directions:
Prepare cider as directed; cool. Transfer to an airtight container;
cover. Chill for up to 3 days. Serve chilled, or transfer to a large
Dutch oven and heat through.
SCRUMPTIOUS APPLE PIE
~Shared by Marilyn
M., Canton, OH
1/2 of a 14.1 oz. pkg. refrigerated pie crusts
7 cups peeled and sliced Granny Smith apples, about 5 medium
1/2 cup sugar
2 tsp. lemon juice
3/4 cup flour, divided
1/2 tsp. salt, divided
3/4 cup butter
1 cup firmly packed brown sugar
1/2 cup uncooked quick cooking oats
1/2 cup chopped pecans
Jarred caramel topping
vanilla ice cream
Preheat oven to 375.
Fit piecrust into a 9 inch pie plate according to package directions;
fold edges under; set aside.
In large bowl stir together apples, sugar, lemon juice, 1/4 cup flour
and 1/4 tsp. salt until well blended.
Cut butter into remaining 1/2 cup flour with pastry blend or fork until
mixture resembles small peas.
Stir in brown sugar, oats, and remaining 1/4 tsp. salt.
Place apple mixture in piecrust, and top with brown sugar mixture,
pressing gently to adhere.
Shield edges of crust with foil. Put pie on foil lined baking sheet.
Bake at 375 for 25 minutes. Remove foil from crust.
Bake 25 minutes or until golden brown. Sprinkle with pecans and bake 5
to 7 minutes or until pecans are toasted.
Let pie stand 30 minutes to 2 hours before serving. Serve with
warm caramel topping and ice cream.
Mix onion, celery, corn bread, biscuits, parsley, poultry seasoning,
sage and pepper in a large mixing bowl. Add melted butter and blend
well.
Add chicken broth to dry ingredients and mix well. The dressing should
have a wet but not soupy consistency like a quick bread batter.
Divide mixture evenly into two 8-inch pans sprayed with nonstick spray.
Bake uncovered for 1 hour or until lightly brown on the top.
Makes 16 servings.
NO-BAKE CHOCOLATE,
PEANUT BUTTER, CORN
FLAKE BARS
~Shared by Jean,
Syracuse, NY
Prep Time: 10 mins
Total Time: 15 mins
Servings: 16
"For some reason, men always seem to go gah-gah over these. :) They are
very easy to make, and it is a great way to use up the end of the corn
flakes. I also like this recipe because it uses fewer ingredients than
all the other ones I have seen."
Ingredients
3 cups corn flakes, crushed
1 cup crunchy peanut butter
1/2 cup sugar
1/2 cup white corn syrup
6 ounces chocolate chips
Directions
Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in
cereal. Pat into a 8x8 lightly greased pan. (I line my pan with foil
and then lightly spray it. When it is time to cut them, the foil lifts
right out.). Melt chocolate chips over low heat or in the microwave and
spread over top. Cool until firm.
Nutrition Facts
Serving Size: 1 (48 g)Servings Per Recipe: 16 Amount Per Serving %
Daily Value Calories 219.3 Calories from Fat 101 46% Amount Per Serving
% Daily Value Total Fat 11.2g 17% Saturated Fat 3.2g 16%
Cholesterol0.0mg 0% Sugars 16.7 g Sodium 124.1mg 5% Total Carbohydrate
29.2g 9% Dietary Fiber 2.0g 8% Sugars 16.7 g 67% Protein 4.6g 9%
SHORTCRUST TURKEY PIE
~Shared by Treva, NC
I'm planning my leftovers already. this recipe uses everything,
including gravy, cold peas and stuffing.
cooked turkey, chopped or flaked (about 3 cups)
1 leek, diced finely
2 stalks celery, diced finely
dash of olive oil
fresh thyme to taste (or about 1/2 tsp dried)
leftover gravy, stuffing and green veggies and a good slug of cream ...
or... 200ml cream, 100ml chicken stock flour mixed with butter to
thicken (optional)
salt and pepper to taste
2-3 sheets shortcrust pastry
Preheat oven to 180°C (360F), sweat leeks, thyme and celery until soft,
then add any liquids and stuffing, and reduce if necessary (possibly up
to about 10 minutes), and thicken with a flour and butter mix if there
is still excess liquid. Add turkey and vegetables, then season to
taste. Turn off and allow to cool slightly Line a greased or non-stick
pie pan with one sheet of pastry, then blind bake for 5 minutes, then
add filling, and cover, pinching at edges and pricking steam holes,
then cook until golden.
Notes: I got the inverted star pattern by using two upper sheets of
pastry, the top one with cut-outs. This recipe could easily be made
with a rotisserie chicken. It would also be possible to use other
leftover vegetables, but try and stick with a theme so it doesn't look
like leftover pie, e.g. use carrot and pumpkin, but flavour with
cinnamon, and raisins.
GERMAN CHOCOLATE
MUFFINS
~Shared by Marilyn
M., Canton, OH
3 Tbsp. chopped pecans
3 Tbsp. flaked coconut
3 Tbsp. firmly packed light brown sugar
1 pkg (18.25 oz) pudding included German chocolate cake mix
Preheat oven to 400. Grease 12 (3 1/2-inch) large muffin cups.
Combine pecans, coconut and sugar to form topping; set aside.
Prepare cake mix according to package directions, reducing water by 1/4
cup.
Spoon into prepared muffin cups, filling 1/2 full.
Sprinkle topping over tops.
Bake 20-25 minutes or until toothpick inserted in center comes out
clean.
Cool in pans on wire rack 5 minutes, remove from pans. Cool on wire
rack.
Makes 12 jumbo muffins.
SWEET POTATO SALAD
~Shared by Linda
H., Rosharon, TX
The natural sweetness of yams, with crunchy celery, tart cranberries
and the light-lemon and oil dressing will make this different salad one
that you’ll include where you need potato salad.
1 lb. sweet potatoes (about 4 cups)
1 1/2 cups chopped celery
1/2 cup coarsely chopped onion
1 tbsp. minced parsley
1/4 cup dried cranberries
2 tbsp. lemon juice
2 tbsp. olive oil
Salt to taste
Preheat oven to 400 degrees. Bake sweet potatoes for 45 minutes to 1
hour or until tender. Do not over bake; they should not be mushy. Cool.
Peel sweet potatoes and cut into chunks. In a large bowl, combine the
sweet potatoes, celery, onion, parsley and cranberries. In a small
bowl, whisk together the lemon juice and olive oil. Toss with potato
mixture and salt. Makes 4 servings.
Source: Created by Louisiana Sweet Potato Commission spokesperson,
Holly Clegg.
2 c. sugar
3/4 c. corn oil
3 eggs
3 c. flour, all purpose
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
2 c. fresh grated peeled pears (apples may be substituted when pears
are not in season)
1 c. chopped almonds
1/2 tsp. vanilla
1/2 tsp. almond flavoring
Cream sugar, oil; beat in eggs. Sift flour, baking powder, soda, salt
and spices. Add grated pears and beat on medium speed until well mixed.
Mix in flavorings and almonds until well blended. Bake in 2 greased,
floured 9 x 5 x 3 inch loaf pans at 325 degrees for 1 hour and 10
minutes or until done to the touch. Make 2 loaves.
SWEET DOUGH PIE WITH
CHERRY FILLING
~Shared by Johnny,
LA
Recipe courtesy of Jyl Benson, Our Kitchen & Culture.
Makes crust for about 30 hand pies.
Ingredients:
3/4 cup unsalted butter, softened
1 1/3 cups white sugar
1 teaspoon vanilla extract
1 egg
4 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
1 (12.5 ounce) can cherry pie filling
1 egg white (for egg wash)
Sift together the flour, baking powder, and salt. Set aside.
In a separate bowl, beat the butter, then add the sugar a little at a
time. Add the vanilla. Beat the mixture until it is nice and fluffy.
Beat in the egg. Stir in the flour mixture alternately with the milk.
Before you use this dough, be sure you chill it well at least 2 hours
or even overnight.
To make turnovers: Preheat the oven to 350 degrees F (175 degrees C).
Roll dough out to 1/4 inch thickness on a lightly floured surface. Cut
into 3 inch squares. Spoon about 2 teaspoons of the pie filling into
the center of each square and fold over to form a triangle. Pinch the
seams to seal or press with the tines of a fork. Place at least 2
inches apart on a greased baking sheet. Brush with egg white.
Bake for 12 to 15 minutes in the preheated oven, until golden brown on
the tops and bottom.
ICE CREAM SANDWICH
DESSERT
~Shared by Jean,
Syracuse, NY
Prep Time: 10 mins
Total Time: 20 mins
Servings: 12
"This is how I make this Ice Cream dessert. Much like my Brownie
Trifle. I add a tad of Kahlua to the chocolate fudge... Mmmmm Good!"
Ingredients
24 ice cream sandwiches, unwrapped
2 tablespoons Kahlua or 2 tablespoons Kahlua-flavored syrup
1 (16 ounce) containers whipped topping
1 cup walnuts, chopped
caramel ice cream topping
chocolate ice cream topping
1 cup English toffee bits or 1 cup Heath candy bars
Directions
Place half of your sandwiches in the bottom of a square serving dish .
. . making sure sides of sandwiches are against the pan. I make it in a
9x13 glass dish. Cover with whipped topping. Top with half chopped
walnuts. Microwave 1/2 jar Chocolate syrup for 1-2 minutes, mix in 2
Tbls Kahlua. Drizzle whipped topping with both chocolate and caramel.
Repeat above steps for next layer. Ending with whipped topping. Add
Toffee Pieces to top. Cover and freeze for 4 hours. Best overnight!
Nutrition Facts
Serving Size: 1 (52 g)
Servings Per Recipe: 12
Amount Per Serving % Daily Value Calories 176.0 Calories from Fat 137
77% Amount Per Serving % Daily ValueTotal Fat 15.2g 23% Saturated Fat
6.1g 30% Cholesterol 30.4mg 10% Sugars 4.8 g Sodium 52.4mg 2% Total
Carbohydrate 7.6g 2% Dietary Fiber 0.6g 2% Sugars 4.8 g 19% Protein
2.7g 5%
PORK CHOPS &
STUFFING
~Shared by Treva, NC
Ready in 1 hour and 15 min
Makes 4 servings
4 pork chops
1 tbsp. cooking oil
3 cups of soft bread crumbs
2 tbsp. chopped onion
1/4 cup melted butter
1/4 cup of water
1/4 tsp. poultry seasoning
1 (10-3/4 oz.) can cream of mushroom soup
1/3 cup of water
Heat cooking oil in ovenproof skillet and brown pork chops; pour off
all drippings. Mix breadcrumbs, onion, butter, 1/4 cup of water and
poultry seasoning. Place a mound of stuffing on each pork chop. Blend
cream of mushroom soup with 1/3 cup of water. Pour over pork chops and
stuffing. Bake, uncovered, at 350 degrees for 1 hour.
Source: MY DAILY MOMENT
RED VELVET BREAD
PUDDING
~Shared by Marilyn
M., Canton, OH
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 Tbsp. cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 Tbsp. vinegar
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Grease 9 by 13 by 2-inch sheet pan.
In a mixing bowl, cream the sugar and butter, beat until light and
fluffy. Add the eggs 1 at a time and mix well after each addition. Mix
cocoa and food coloring together and then add to sugar mixture; mix
well. Sift together flour and salt. Add flour mixture to the creamed
mixture alternately with buttermilk. Blend in vanilla. In a small bowl,
combine baking soda and vinegar and add to mixture. Pour batter into
the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick
inserted into the center comes out clean. Remove from heat and cool
completely. When the cake is cooled, cut into 1-inch cubes. Place cubes
onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
Bread Pudding Mix:
3 cups half-and-half
3 large eggs
1 large egg yolk Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a
medium bowl; set aside. With an electric hand mixer in a large bowl,
beat the cream cheese and sugar until smooth. Mix in the half-and-half
mixture. Place the red velvet cake cubes in a large baking dish or 8
individual ramekins. Add the pudding mixture to the dish. Make sure the
cake cubes are completely covered. Bake for about 30 minutes, or until
the pudding is set. Serve with ice cream.
CHICKEN POSOLE
~Shared by Linda
H., Rosharon, TX
1 Tbsp. olive oil
1 onion, thinly sliced
kosher salt and black pepper
1 32-ounce container low-sodium chicken broth
1 28-ounce can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 tsp. crushed red pepper
2 cups shredded rotisserie chicken meat
1 15-ounce can hominy, rinsed
1 lime, cut into wedges
Heat the oil in a large saucepan over medium heat. Add the onion and
1/4 tsp. each salt and pepper and cook, stirring occasionally, until
soft and beginning to brown, 10 to 12 minutes.
Add the broth, tomatoes, and chili and bring to a boil. Stir in the
chicken and hominy and simmer until heated through, 3 to 4 minutes.
Serve with the lime.
1 1/2 C. butter softened
1 (8 oz) pkg. cream cheese softened
3 C. sugar
6 eggs
2 t. vanilla extract
1 t. lemon extract
3 C. all purpose flour
1/2 t. baking powder
1/4 t. salt
Confectioners' sugar
sliced fresh strawberries and whipped cream optional
In a large bowl cream the butter, cream cheese and sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in extracts. Combine the flour, baking
powder and salt; beat into creamed mixture until blended.
Pour into a greased and flour 10" fluted tube pan. Bake at 325
for 50-60 minutes or until a toothpick inserted near center comes out
clean. Cool for 10 minutes before removing from pan to a wire
rack to cool completely. Garnish with confectioners' sugar,
strawberries.
EASY SHRIMP CREOLE
~Shared by Johnny,
LA
Serves 4 to 6
1 pound shrimp, peeled and deveined
2 cloves garlic, minced
3 Tablespoons canola or extra virgin olive oil
1 medium sweet onion, chopped
1 rib celery, chopped
1 cup fresh tomatoes, chopped
1 cup tomato sauce
1 teaspoon sugar
1 bell pepper chopped
1 bay leaf, preferably fresh
salt and cayenne pepper (or pepper sauce) to taste
2 Tablespoons fresh parsley, chopped
2 Tablespoons green onions, chopped
Toss shrimp with minced garlic, set aside.
Sauté onion and celery in oil until just tender. Add chopped tomatoes
and bell peppers, sauté about 6 minutes longer.
Add tomato sauce, sugar, basil, bay leaf, salt and pepper. Bring to a
boil, reduce heat and cook 5 minutes.
Add shrimp and garlic, turn up heat and return to boil.
Reduce heat and simmer 15 minutes, stirring occasionally.
Adjust seasonings. Let mixture stand for 5 minutes to blend flavors.
Serve over a mound of steamed white rice.
Garnish with parsley, green onions.
Note: Thickness of sauce depends on water content of shrimp. If sauce
is too thin, add a small amount of cornstarch dissolved in water, bring
to a boil, reduce heat and cook one minute, stirring constantly.
If sauce is too thick, add a little water.
PISTACHIO AND
RASPBERRY FRIANDS
~Shared by Jean,
Syracuse, NY
This variation of a popular friand recipe uses 3 whole eggs instead of
6 egg yolks. The result is just as delicious, but you aren't left with
a half dozen egg yolks leftover. Friands freeze really well; wrap them
in plastic wrap and they can last up to 3 months in the freezer. An
easy way to keep a dessert or a lunch box snack at the ready. This
recipe makes 12.
INGREDIENTS:
3 whole eggs
125g butter, melted
3/4 cup ground almonds
1/4 cup finely ground pistachios
1 2/3 cups icing sugar, sifted
3/4 cup plain flour, sifted
1/2 tsp baking powder, sifted
200g frozen or fresh raspberries
2 Tbsp finely chopped pistachios, extra
PREPARATION:
Preheat the oven to 180C.
Place the baking powder, sugar, ground pistachios, flour, ground
almonds, eggs & butter into a bowl and whisk to combine.
Fold in the raspberries and spoon the mixture into 12 x 1/2 cup lightly
greased rectangular tins or muffin tins.
Sprinkle with the extra pistachios and bake for 20-25 minutes or until
golden and cooked through.
Use a palette knife to loosen the edges and remove the friands from the
tins immediately. Allow to cool on a wire rack before serving.
1. Stir 1 3/4 cups stock, lemon juice, basil, thyme and 1/8 teaspoon
black pepper in a medium bowl.
2. Heat the remaining stock, remaining black pepper, celery, onion and
mushrooms in a 4-quart saucepan over medium-high heat to a boil. Reduce
the heat to low. Cover and cook for 5 minutes or until the vegetables
are tender. Remove the saucepan from the heat. Add the stuffing to the
saucepan and mix lightly.
3. Remove the package of giblets and neck from the turkey cavity. Rinse
the turkey with cold water and pat dry with a paper towel. Spoon the
stuffing lightly into the neck and body cavities. Fold any loose skin
over the stuffing. Tie the ends of the drumsticks together.
4. Place the turkey, breast side up, on a rack in shallow roasting pan.
Spray the turkey with the cooking spray. Brush with the stock mixture.
Insert a meat thermometer into the thickest part of the meat, not
touching the bone.
5. Roast at 325°F for 3 1/2 to 4 hours or until the thermometer reads
165°F. Baste occasionally with the stock mixture. Begin checking for
doneness after 3 hours of roasting time. Let the turkey stand for 10
minutes before slicing.
SPICED APPLE PIE
PARTY MIX
~Shared by Marilyn
M., Canton, OH
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins
3/4 cup coarsely chopped dried apples
1 cup walnut pieces
In bowl combine cinnamon and nutmeg.
Add raisins and apples; toss to coat with spices.
Add walnuts; toss. Store in airtight container.
CARROT CAKE PANCAKES
~Shared by Linda
H., Rosharon, TX
Adapted from Picky Cook.
1 1/4 cups all purpose flour
2 teaspoons baking powder
1 1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon ground ginger
1/4 cup brown sugar
3/4 cup buttermilk
2 Tablespoons canola or vegetable oil
1 1/2 teaspoon vanilla
2 large eggs, lightly beaten
2 cups grated carrot
1 teaspoon orange zest
3 Tablespoons crushed pineapple
3 Tablespoons shredded coconut
3 Tablespoons raisins
3 Tablespoons toasted chopped pecans
butter for pan
Combine flour, baking powder, cinnamon, nutmeg and ginger in a large
bowl with a whisk.
In a medium sized bowl, whisk brown sugar, buttermilk, oil, vanilla and
eggs together.
Add sugar mixture to the flour mixture and gently combine with a large
spatula. Do not overmix. Fold in the carrots, orange zest, pineapple,
coconut, raisins and pecans.
Heat a cast iron skillet/griddle/other large skillet over medium heat.
Coat the bottom with butter. Spoon (1/4 cup) batter into the skillet
and gently spread the batter out a little bit. Cook for a couple
minutes or until you see the top covered with bubbles. Flip over and
cook another minute or two.
Keep pancakes warm in 190 degree oven until you are ready to serve.
Serve with butter and maple syrup.
4 oz. Romano cheese cubed
1/2 C. fresh basil leaves, torn
4 lemon slices
4 garlic cloves minced
1 bone in turkey breast
2 T. olive oil
1/2 t. salt
1/4 t. pepper
Combine the cheese, basil, lemon slices and garlic. With fingers,
carefully loosen skin from the turkey breast; place mixture under the
skin. Secure skin to underside of breast with toothpicks.
Rub skin with oil and sprinkle with salt and pepper.
Prepare grill for indirect heat, using a drip pan. Place turkey
over drip pan. Grill covered over indirect medium heat for 1 - 1
1/2 hours or until a meat thermometer reads 170 and juices run
clear. Cover and let stand for 10 minutes before slicing.
CREOLE RICE CALAS
~Shared by Johnny,
LA
Recipe courtesy of Poppy Tooker, New Orleans.
Makes 12
Ingredients:
2 cups cooked long-grain white rice
6 tablespoons all-purpose flour
3 heaping tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
Dash of nutmeg
2 large eggs
1/4 teaspoon vanilla extract
Vegetable oil (for deep-frying)
Confectioners' sugar
Method:
In bowl, combine rice, flour, sugar, baking powder, salt and nutmeg and
mix well. Add eggs and vanilla and mix well.
Heat vegetable oil for deep-frying to 360F. Carefully drop rice
mixture by spoonfuls into hot oil and fry until brown.
Remove with a slotted spoon and drain on paper towels.
Sprinkle with confectioners' sugar.
Serve hot.
MONKEY BREAD
~Shared by Jean,
Syracuse, NY
Make an ooey, gooey, caramel-drenched monkey bread in less than an hour.
Prep Time 20 Minutes
Total Time 40 Minutes
Makes 12 servings
3/4 cup butter (do not use margarine)
1 cup packed brown sugar
2 tablespoons whipping cream
1/2 cup coarsely chopped pecans
3 1/2 cups Original Bisquick® mix
1/2 cup milk
2 tablespoons granulated sugar
3 tablespoons butter, softened (do not use margarine)
1 teaspoon vanilla
1 egg
1/4 cup sugar
1/2 teaspoon cinnamon
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking
spray.
In 2-quart saucepan, melt 3/4 cup butter. Add brown sugar and cream;
heat to boiling over medium heat, stirring constantly. Boil 2 minutes;
remove from heat. Pour into pan; sprinkle with pecans.
In large bowl, stir Bisquick mix, milk, granulated sugar, 3 tablespoons
butter, the vanilla and egg until soft dough forms. Shape dough into
1-inch balls.
In small bowl, mix granulated sugar and cinnamon. Roll each ball in
sugar mixture; place randomly in pan. Sprinkle with any remaining sugar
mixture.
Bake 22 to 28 minutes or until golden brown. Cool in pan 10 minutes.
Place heatproof serving plate upside down over pan; turn plate and pan
over. Remove pan. Serve warm.
Makes 12 servings.
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
To toast nuts, bake uncovered in an ungreased shallow pan in 350° oven
6 to 10 minutes, stirring occasionally, until golden brown. Or cook in
an ungreased heavy skillet over medium-low heat 5 to 7 minutes,
stirring frequently until browning begins, then stirring constantly
until golden brown.
Nutrition Information:
1 Serving (1 Serving) Calories 420 (Calories from Fat 210),Total Fat
23g (Saturated Fat 11, Trans Fat 2g), Cholesterol 60 mg; Sodium 550 mg;
Total Carbohydrate 49g (Dietary Fiber 1g, Sugars 6g),Protein 4g;
Percent Daily Value*: Vitamin A 10 %;Vitamin C 0 %;Calcium 8 %;Iron 8
%; Exchanges: 1 1/2 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim
Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0
High-Fat Meat;4 1/2 Fat; Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.
PILGRIM HAT COOKIES
~Shared by Treva,
NC
1 cup vanilla frosting
7 drops yellow food coloring
32 miniature peanut butter cups
1 package (11-1/2 ounces) fudge-striped cookies
32 pieces orange mini Chiclets gum
In a small shallow bowl, combine frosting and food coloring. Remove
paper liners from peanut butter cups. Holding the bottom of a peanut
butter cup, dip top of cup in yellow frosting. Position over center
hole on the bottom of cookie, forming the hatband and crown. Add a
buckle of Chiclets gum. Repeat with remaining cups and cookies.
Yield: 32 cookies.
Source: Taste Of Home magazine
CHRISTMAS DUMP CAKE
~Shared by Marilyn
M., Canton, OH
1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola
Heat oven to 325 degrees F. Dump cranberries into an ungreased 9 x
13-inch pan. Dump apple pie filling into pan over the cranberries.
Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and
dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour
and 15 minutes. Cool 10 minutes, then cut into squares. Serve with Cool
Whip or ice cream.
SHRIMP ENCHILADAS
~Shared by Linda
H., Rosharon, TX
These creamy shrimp enchiladas are a delicious departure from the
typical red sauce variety. Make them tonight and hope for leftovers for
lunch tomorrow! Adapted from Campbell's Community.
2 tablespoons butter
1 bunch green onion, chopped
1 pound fresh or thawed frozen shrimp, peeled and deveined
1 can (about 4 ounces) chopped green chiles
1 jar (4 ounces) diced pimientos
1 c. heavy cream
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Shrimp Soup
1 package (8 ounces) cream cheese
1/8 teaspoon ground white pepper
1 tsp or more Old Bay Seasoning
10 flour tortillas (8-inch), warmed
2 cups shredded Monterey Jack cheese (about 8 ounces)
Heat the butter in a 3-quart saucepan over medium heat. Add the
onions and cook until tender, stirring occasionally. Add the
shrimp and cook until they're cooked through. Stir in the chiles,
half the pimientos, the soup, cram, cream cheese, pepper , and
Old Bay and cook until the cream cheese is melted, stirring
occasionally. Remove the saucepan from the heat.
Divide half the shrimp mixture among the tortillas. Roll up the
tortillas and place, seam-side down, into a lightly greased 3-quart
shallow baking dish. Spoon the remaining shrimp mixture over the
filled enchiladas. Sprinkle with the remaining pimientos and the
cheese.
Bake at 325°F. for 30 minutes or until the enchiladas are hot and
bubbling.
3/4 fluid ounce coffee liqueur
3/4 fluid ounce Irish cream liqueur
1/2 fluid ounce creme de cacao liqueur
1 teaspoon brandy-based orange liqueur (such as Grand Marnier®)
1 cup hot brewed coffee
2 tablespoons whipped cream
1 1/2 fluid ounces chocolate syrup
1 maraschino cherry
In a coffee mug, combine coffee liqueur, Irish cream, creme de cacao
and Grand Marnier. Fill mug with hot coffee. Top with a dollop of
whipped cream, drizzle with chocolate syrup and garnish with a
maraschino cherry.
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for posting. Thanks!
In a large bowl, cream butter and 1-1/4 cups sugar until light and
fluffy. Beat in egg yolks, 1 tablespoon honey and vanilla. Combine the
flour, baking powder, salt and cream of tartar; gradually add to
creamed mixture and mix well.
Shape a heaping tablespoonful of dough into a 6-in. log. In a shallow
bowl, combine cinnamon and remaining sugar; roll log in cinnamon-sugar.
Loosely coil log into a spiral shape; place on a greased baking sheet.
Repeat, placing cookies 1 in. apart. Sprinkle with remaining
cinnamon-sugar.
Bake at 350° for 8-10 minutes or until set. Remove to wire racks to
cool completely. In a small bowl, melt baking chocolate with remaining
honey; stir until smooth. Drizzle over cookies. Let stand until set.
Store in an airtight container.
Yield: about 2-1/2 dozen.
Nutrition Facts: 1 cookie equals 189 calories, 9 g fat (6 g saturated
fat), 38 mg cholesterol, 105 mg sodium, 25 g carbohydrate, trace fiber,
2 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat.
NO-FAT DIABETIC
ITALIAN DRESSING
~Shared by Maggie,
TX
1/4 cup Lemon juice
1/4 cup Cider vinegar
1/4 cup Unsweetened apple juice
1/2 teaspoon Oregano
1/2 teaspoon Dry mustard
1/2 teaspoon Onion powder
1/2 teaspoon Basil
1/8 teaspoon Thyme
1/8 teaspoon Rosemary
1 clove Garlic, sliced
1. Combine all ingredients. Chill for at least an hour or two to allow
herbs to blend. Remove garlic clove pieces before serving.
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Diabetic
Choices
TURKEY, SPINACH AND APPLE WRAP
~Shared by Mary S.,
Nashville, TN
Yield: Makes two wraps, or 2 servings
INGREDIENTS
- 1 Tbsp. reduced-fat mayonnaise
- 2 tsp. honey mustard
- 2 whole-wheat lavash wraps or flour tortillas
- 2 cups (washed and dried) baby spinach leaves, loosely packed, or two
large leaves of a soft leafy green lettuce
- 4 thin slices turkey breast (4 ounces)
- 1/4 Granny Smith apple, sliced paper-thin
DIRECTIONS
Combine mayonnaise and mustard. Lay out both wraps. Spread the edges of
each with the mayonnaise mixture.
Leaving a margin free on the side closest to you, arrange a layer of
greens on top of wraps. Top each layer with half the turkey. Evenly
divide apple slices and lay lengthwise across turkey. Fold over the end
of the wrap closest to you, then the two sides. Roll the wrap as
tightly as possible toward the opposite side.
Cover each wrap tightly in plastic wrap and refrigerate, seam side
down, up to 4 hours before serving.
When ready to serve, remove plastic wrap and cut each wrap in half, at
an angle.
Nutritional Information Per Serving: Calories: 234; Protein: 20 g;
Carbohydrates: 27 g; Sodium: 294 mg; Fat 7 g Exchanges: 1 Bread/Starch,
2 Vegetable, 1 Fruit, 1-1/2 Fat
Bring broth to a boil in a medium saucepan over high heat. Stir in
mushroom and wild rice. Return to a boil. Reduce heat to very low,
cover, and simmer until the rice has "blossomed" and is just tender, 45
to 55 minutes. Drain any remaining liquid and transfer the rice to a
serving bowl.
Meanwhile, toast almonds in a small dry skillet over medium-low heat,
stirring constantly until golden brown and fragrant, 2 to 3 minutes.
Transfer to a plate to cool.
About 5 minutes before the rice is done, melt butter in a medium
nonstick skillet over medium heat. Add scallions and cook, stirring
often, until softened and still bright green 2 to 3 minutes. Stir the
scallions, almonds, and pepper into the rice. Serve warm.
Nutritional Information Per Serving: Calories: 159; Protein: 8 g;
Sodium: 60 mg; Cholesterol: 4 mg; Carbohydrates: 25 g; Fat 4 g
Exchanges: 1 Starch, 1 Vegetable, 1 Fat
- 6 cups moderately packed fresh spinach leaves
- 1/4 cup light balsamic vinaigrette salad dressing or Citrus
Vinaigrette
- 1 cup matchstick-sized pieces apple
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or toasted pecans
- 1/4 cup crumbled reduced-fat feta or blue cheese
DIRECTIONS
Place the spinach leaves and salad dressing in a large bowl and toss to
mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples,
cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g;
Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g
Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
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For
Two
TUNA NOODLE
CASSEROLE FOR TWO
~Shared by Treva, NC
3 oz egg noodles
1 Tablespoon butter
1 shallot, minced
salt & pepper
1 & 1/2 Tablespoons flour
3/4 cup + 2 Tablespoons chicken broth
1/2 cup skim milk
1/4 cup frozen peas
1-5oz can tuna packed in water, drained
1/4 cup sharp cheddar cheese
1 Tablespoon parmesan cheese
1 Tablespoon panko breadcrumbs
1/8 teaspoon Italian seasoning
1. Cook noodles in boiling, salted water until slightly undercooked.
Drain, return to the pot and set aside.
2. Melt butter in a medium-sized skillet over medium heat. Add in
shallots, season with salt & pepper, and saute until softened,
about 3-4 minutes. Add in flour and stir, cooking for 1 more minute.
Flour and butter will be lumpy.
3. Slowly whisk in chicken broth, breaking up the clumps of butter and
flour. Once all the chicken broth has been incorporated, pour in the
milk and bring the mixture to a boil. When boiling, add in peas. Turn
the heat back down to medium and let the mixture bubble until
thickened, about 5-6 minutes, whisking every minute or so.
4. Add drained tuna to the sauce as well as more salt & pepper to
taste. Turn off the heat and stir in cheddar cheese until completely
melted. Pour the sauce into the pot with the cooked noodles and mix to
combine.
5. Preheat oven to 375 degrees. Spray two individual sized baking
dishes with non-stick spray and divide the mixture evenly between the
two.
6. Combine parmesan cheese, panko bread crumbs and Italian seasoning in
a small dish, then divide the mixture evenly between the two baking
dishes. Spray the tops with more non-stick spray and bake for 20
minutes, or until golden brown.
Source: allfreecasserolerecipes.com
HONEY-MUSTARD HAM
STEAK
~Shared by Maggie,
TX
Ingredients
1 ½ to 2 lb Ham Steak
¼ Cup of Dijon Mustard
12 oz of Ginger Ale
2 Tbl of Honey
Salt and Pepper to Taste
Step 1
Place ham steak in a covered baking dish or plastic bag covering it
with the ginger ale with some salt and pepper and refrigerate for 1 -
2hrs.
Step 2
Remove ham from marinade and pat dry. In a small bowl add a little of
the ginger ale to the mustard and honey with some salt and pepper and
blend. Brush on the mustard and honey blend on both sides of the ham.
Step 3
On a medium hot grill pan or an outdoor grill, cook ham for 3 minutes
and give it a ¼ turn for some good grill marks and then flip after ham
has been on the grill for 5 minutes and repeat process. Remove from the
grill and plate with the rest of the marinade on top. Yield serves 2-4.
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Publisher's
Choice
NACHO POT PIE
Progresso® broth provide a simple addition to this nacho pot pie made
using Old El Paso® taco seasoning mix, Progresso® beans, Green Giant®
Valley Fresh Steamers® Niblets® corn - a wonderful Mexican-style dinner.
3 cups Progresso® chicken broth (from 32-oz carton)
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
2 tablespoons Old El Paso® taco seasoning mix (from 1-oz package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) Progresso® black beans, drained, rinsed
1 bag (12 oz) Green Giant® Valley Fresh Steamers® Niblets® frozen corn,
thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 oz)
Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high
heat. Remove from heat; cover to keep warm. In Dutch oven, melt butter
with 2 tablespoons of the warm broth over medium-high heat. Add
carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5
minutes, stirring occasionally, until carrots are tender. Gradually add
flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly.
Stir in whipping cream and remaining warm broth. Heat to boiling; add
chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes,
stirring occasionally, until slightly thickened. Spoon mixture into
ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla
chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until
golden brown.
Flavor Tip: Crushed tortilla chips make a creative crunchy topping for
this kid-friendly chicken casserole.
Nutrition Information: 1 Serving (1 Serving)
Calories 415 Total Fat 22g (Saturated Fat 10g,), Sodium 817mg; Total
Carbohydrate 38g (Dietary Fiber 5g, Protein 18g
Exchanges: 2 1/2 Starch; 1 Very Lean Meat; 1/2 High-Fat Meat; 3 Fat
Carbohydrate Choices: 2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Source: The Pillsbury® Kitchens
BACON BREAKFAST
CUPCAKES
In a world of exotic baked goods, these take the cake: cupcakes made
from shredded potatoes, bacon, eggs and Cheddar cheese, and drizzled
with spicy Sriracha sauce.
Prep Time: 15 min
Total Time: 1 hr 30 min
Servings: 12 servings
Ingredients
1 bag (20 oz) refrigerated shredded hash brown potatoes
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2 tablespoons milk
3/4 cup crumbled crisply cooked bacon
3/4 cup shredded Cheddar cheese (3 oz)
Sriracha sauce
Directions
Heat oven to 400°F. Place foil liner in each of 12 regular-size muffin
cups. Generously spray with cooking spray.
In large bowl, mix potatoes, oil, salt and pepper. Divide evenly among
cups; press lightly.
Bake 45 to 55 minutes or until golden brown.
In medium bowl, beat eggs and milk. Stir in bacon and cheese. Firmly
press potatoes in muffin cups with bottom of 1/4-cup dry measuring cup.
Top each with slightly less than 1/4 cup egg mixture.
Bake 13 to 16 minutes or until knife inserted in center of egg comes
out clean. Cool 5 minutes. Serve with sauce.
I just have to try this one. Sounds delicious to me.
Yield: 4 large sandwiches
Prep Time: 1 hour
Total Time: 1 hour 30 minutes
Ingredients:
1 4 pound pumpkin, roasted (1/2 cup pumpkin per sandwich)
8-12 ounces gruyere cheese, grated
8 slices sourdough bread
4 tablespoons unsalted butter
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon paprika
Directions:
1) Split pumpkin in half and scrape out seeds and guts. Save seeds for
roasting if you want!
2) Roast pumpkin cut-side down in a 350 degree Fahrenheit oven for 30
minutes. Turn pumpkin cut side up and roast for another 30 minutes.
3) Let pumpkin cool slightly and then scoop out flesh from pumpkin.
Mash roughly with a fork. You'll need about 1/2 cup of pumpkin mash for
each sandwich.
4) Stir together brown sugar and spices in a small bowl.
5) Butter one side of each piece of bread. Add buttered side of one
piece to a large skillet over medium heat.
6) Scoop on 1/2 cup of pumpkin and spread it evenly over the bread.
Sprinkle generously with spice mixture. Top with grated cheese. Add top
piece of bread, buttered side up.
7) Cook sandwich over medium heat for about 5 minutes per side until
the bread is nicely browned and the cheese melted.
6 boneless skinless chicken breast halves
6 slices of muenster cheese
1 can condensed cream of mushroom soup
1/2 cup dry white wine or chicken broth
2 cups herb-seasoned stuffing mix
1/2 cup butter melted
Preheat oven to 350°F and coat an oblong baking dish with Pam. Place
the chicken in the baking dish and put a slice of cheese over each
piece of chicken. Mix the soup and wine together and then pour over
chicken evenly. Sprinkle the stuffing mix over top and then drizzle the
melted butter on top of that. Bake about 45-50 minutes til topping is
golden and chicken is no longer pink.
BLUEBERRY-LEMON TEA
BREAD
1/2 cup margarine or butter (1 stick), softened
1-1/3 cups sugar
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1/2 cup milk
1-1/2 cups blueberries
1/4 cup fresh lemon juice
1. Heat oven to 350. Grease and flour 9x5" loaf pans.
2. In large bowl, with mixer at low speed, beat margarine or butter and
1 cup sugar just until blended. Increase speed to medium; beat until
light and fluffy, about 5 minutes.
3. Meanwhile, in medium bowl, combine flour, baking powder, and salt.
4. Reduce speed to low; add eggs, one at a time, beating after each
addition until well blended, occasionally scraping bowl with rubber
spatula. Alternately add flour mixture and milk, mixing just until
blended. Gently stir in blueberries. Spoon batter into loaf pan.
5. Bake loaf one hour and 5 minutes or until toothpick inserted in
center comes out clean. Cool loaf in pan on wire rack 10 minutes;
remove from pan.
6. With skewer, prick top and sides of warm cake in many places. In
small bowl, mix lemon juice and 1/3 cup sugar. With pastry brush, brush
top and sides of warm cake with lemon glaze. Cool cake on wire rack.
Makes 16 servings.
Source: Good Housekeeping, July 1996
DRIED CRANBERRY AND
CHOCOLATE CHIP
COOKIES
I found this recipe in Food & Wine and it has become my
very-most-favorite chocolate chip cookie. It originally came from
"Cookies for Kids Cancer: Best Bake Sale Cookbook" by Gretchen
Holt-Witt.
2 cups all-purpose flour
1 cup quick-cooking or old-fashioned rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 1/2 sticks unsalted butter (10 ounces), at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
1 1/2 cups semisweet or white chocolate chips
1 1/2 cups dried cranberries
Preheat the oven to 325°. Line 2 baking sheets with parchment paper. In
a medium bowl, mix the flour with the oats, baking powder, baking soda
and salt. In a standing mixer fitted with the paddle, beat the butter
and both sugars at medium speed until creamy. Add the egg followed by
the egg yolk and vanilla, beating well between additions and scraping
down the side of the bowl as necessary. Beat in the dry ingredients,
then add the chocolate chips and cranberries and beat until
incorporated. Spoon heaping teaspoons of the dough onto the baking
sheets, 2 inches apart. Bake for 12 to 15 minutes, until the cookies
begin to brown at the edges. Let the cookies cool on the baking sheets,
then transfer them to a rack to cool completely.
Make Ahead
The cookies can be stored in an airtight container for up to 4 days.
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil, + extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two
minutes. Add the rest of the ingredients and mix well. Turn out onto
board and knead for ten minutes. Place back in bowl covered with a damp
towel and let rise 30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple
dough with fingers. Place on top the following mixture: Coarse sea (or
Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs
are dried, soak them in water for 10 minutes and then pat dry on paper
towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
CINNAMON CHIP FILLED
CRESCENTS
2 cans (8 oz. each) refrigerated quick crescent dinner rolls
2 Tbsp. melted butter or margarine
1 c. Hershey's Cinnamon Chips
Cinnamon Drizzle (recipe follows)
Heat oven to 375º
Unroll 2 cans crescent dinner rolls; separate into 16 triangles. Spread
2 Tbsp. melted butter or margarine evenly over rolls. Sprinkle 1 c.
Cinnamon Chips evenly over rolls; gently press chips into dough. Roll
from shortest side of triangle to opposite point.
Place rolls, point side down, on ungreased cookie sheet. Bake 8 to 10
minutes or until golden brown. Drizzle with Cinnamon Drizzle. Serve
warm.
Makes 16 crescents
Cinnamon Drizzle: Melt 2/3 c. chips with 1 1/2 tsp. shortening.
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.
Information
& Credits
The A
to Z Recipes Newsletter is published by
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