Good
morning and welcome to your
A to Z
Recipes Newsletter. My 2 younger kids each had BFF's who lost
parents this past week. What a sad time it was. They died much too
young
(my age and younger) and left unprepared young adults to grieve. I fear
the inevitable loss of my mom daily and Mother and me are hardly young.
It was
pouring rain at each funeral (days apart). It made me think that God
was crying, too, for the children as the faithfully departed entered
His domain.
Today's
issue contains recipes shared by your a2z epals and I hope you enjoy
them. Since you came here for recipes, I bet you have a few to share. I
hope you will. You can use this link:
A to Z Recipes Inbox. Just include your name
and location and we're good to go.
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We'll
see you here again soon, God willing.
Did
you know . . .
PERFECT PATTIES
For shaping hamburger patties, use the lid of a gallon jar. First form
the burger meat into rounds about the size of a tennis ball. Each will
make about an 8-oz. uncooked patty. Cover the rounds with waxed paper,
and press down with the lid. The burgers will be just the right
diameter and thickness. Leave the waxed paper in place for stacking and
storing or freezing.
Source:
eRecipes.com
Just
make me laugh . . .
New Church Procedures
~Shared by Pat M., Reno, NV
The elderly priest, speaking to the younger priest, said, "You had a
good idea to replace the first four pews with plush bucket theater
seats. It worked like a charm. The front of the church always fills
first now."
The young priest nodded, and the old priest continued, "And you told me
adding a little more beat to the music would bring young people back to
church, so I supported you when you brought in that rock 'n roll gospel
choir. Now our services are consistently packed to the balcony."
"Thank you, Father," answered the young priest. "I am pleased that you
are open to the new ideas of youth."
"All of these ideas have been well and good," said the elderly priest,
"But I'm afraid you've gone too far with the drive-thru confessional."
"But, Father," protested the young priest, "my confessions and the
donations have nearly doubled since I began that!"
"Yes," replied the elderly priest, "and I appreciate that. But----- the
flashing neon sign, 'Toot 'n Tell or Go to Hell' cannot stay on the
church roof!"
Shop
Amazon Home & Kitchen Markdowns - Save Up to 50% Off or More
Here
are some recipes from your friends. I hope you enjoy them ...
WARM CHICKEN AND
LEMON COUSCOUS SALAD
~Shared by Jean P., Syracuse, NY
4 chicken breast fillets
1 tablespoon olive oil
cracked back pepper
2 lemons halved
Lemon Couscous
1 cup couscous
1+1/4 cups boiling chicken stock
2 tablespoons butter
2 tablespoons shredded lemon rind
2 tablespoons capers (rinsed)
3 tablespoons shredded sage leaves (fresh)
1/2 cup slivered almonds
Brush the chicken with olive oil and sprinkle with pepper. Cook the
chicken in a preheated grill pan or barbecue for three minutes
each side or until cooked through. Set aside place lemons on the grill
or barbecue cut side down and cook for one minute.
To make the lemon couscous:
Place the couscous in a bowl and pour over the hot chicken stock. Cover
tightly with a lid or plastic wrap and stand for 5 minutes or until the
liquid has been absorbed. Heat the butter in a large frying pan over
medium heat. Add the lemon rind, capers, sage and almonds and cook for
7 minutes or until the almonds are lightly toasted. Add the couscous to
the pan and toss to combine. To serve, pile the lemon couscous
onto serving plates and top with the sliced grilled chicken and grilled
lemons.
Serve with salad leaves - this serves 4.
SPAGHETTI WITH NO-COOK BASIL SAUCE
~Shared by Patricia, Mesa, AZ
1/2 cup fresh basil leaves, packed
1 can (14 ounce) whole tomatoes, drained
6 medium plum tomatoes, quartered
2 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 pound spaghetti
3 garlic cloves, peeled
1/2 pound round steak, cooked and cubed
In a food processor, process basil until coarsely chopped. Add canned
tomatoes and pulse until coarsely chopped. Add plum tomatoes and pulse
until finely chopped. Transfer to a large serving bowl and add oil,
lemon juice and zest, salt and pepper. Let stand.
Cook pasta, al dente, with garlic according to package directions.
Drain and mash garlic with a fork. Add to tomato sauce and stir to
blend. Add pasta and round steak and toss to combine.
LEMON BREAD
~Shared by Larry J., Spring Hill, TN
Quite a little recipe to keep in mind.
INGREDIENTS:
1/2 cup shortening
1 cup sugar
2 eggs, slightly beaten
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
1/2 cup finely chopped walnuts or pecans
Grated rind and juice of 1 lemon
1/4 cup sugar
TO PREPARE:
Cream together the shortening and sugar. Stir in the slightly beaten
eggs. Sift together the flour, baking powder, and salt. Stir this
mixture into the creamed mixture alternately with the milk. Add the
walnuts and grated lemon rind. Bake at 350 degrees for about 1 hour in
a 9x5-inch loaf pan. Remove the bread from the oven and pierce surface
with a small skewer or toothpick to make small holes. Combine the sugar
and lemon juice. Pour over hot bread very slowly.
SERVES: 9
Source: "River Road Recipes II...A Second Helping" by The Junior League
of Baton Rouge
http://www.amazon.com/exec/obidos/ASIN/0961302658/atozreci-20
CROCKPOT APPLE DUMPLINGS
~Shared by Luanne, FL
This was easy and tasty. I added cinnamon to the apple pie filling, as
I don't have the spice mixture and some daubs of butter. Second time I
ate them I poured some caramel syrup on top with vanilla ice cream.
Would work with any fruit, I think !!
1 can of Pillsbury Flaky Layers Biscuits
1 can (21 oz.) apple pie filling
1 full can of water
1 tbsp. apple pie spice
Vanilla ice cream and caramel topping - optional
Cut each biscuit into fourths and roll them up in small balls. Put
apple pie filling, can of water and apple pie spice into the crock pot
and mix. Add biscuit balls (dumplings). Cook on high for 3 to 4 hours
until "dumplings" are puffed up and made a top layer on the summering
and thickened apple mixture.
SHRIMP CHEESE CHOWDER
~Shared by Mary S., Cape Coral, FL
2 cups thinly sliced onions
2 tablespoons margarine
2 tablespoons flour
1 1/2 cups water
2 cups diced potatoes
1 cup sliced celery
1 1/2 teaspoons salt
1/4 teaspoon pepper
1 lb. cooked shrimp
2 cups milk
2 1/2 cups (10 oz.) shredded sharp cheddar cheese
2 tablespoons sherry
Cook onions in margarine until tender; blend in flour. Stir in water,
potatoes, celery, & seasonings. Cover & simmer 20 minutes or
until potatoes are tender. Add remaining ingredients; stir until cheese
is melted.
Serves 6-8.
Source: Mom's Menu
http://www.momsmenu.com/
STRAWBERRY BANANA CRUMBLE
~Shared by Treva, NC
I washed my strawberries, hulled them and cut them into quarters
lengthwise. This keeps them mostly intact as they bubble away in the
oven. I decided to use my smallest cast iron skillet for this rustic
dessert. I love the way it heats up and keeps things warm once removed
from the oven. My whole family loved this dessert. It's the perfect
ending to a summer meal such as fried chicken. Vanilla ice cream is an
absolute must on top of this dessert, especially when warm.
Serves 8.
4 cups hulled and quartered strawberries
5-small-medium sized bananas, sliced
1/4 cup all-purpose flour
1/4 cup sugar
1 tablespoon lemon juice
1/4 teaspoon kosher salt
Topping:
1 & 1/4 cups old-fashioned oats (not quick-cooking)
1/2 cup butter, softened
1 cup all-purpose flour
1 cup light brown sugar
Vanilla ice cream
Preheat oven to 350 degrees F.
In a large bowl, combine strawberries, bananas, 1/4 cup flour, sugar,
lemon juice and salt. Toss together gently to avoid bruising the
bananas. Pour into a 10-inch cast iron skillet.
Combine all ingredients for topping and use fingertips to smush
together until small clumps form. Completely cover strawberry-banana
mixture with crumb topping.
Bake for 40 minutes or until mixture is bubbling on the sides.
Let sit for 15 minutes before serving. Serve with vanilla ice cream.
Source: Oneforthetable.com
SPARKLING STRAWBERRY LEMONADE
~Shared by Treva, NC
Ingredients for the simple syrup:
1 C water
2/3 C sugar
Ingredients for the strawberry syrup:
1 heaping C quartered strawberries
2 tbps sugar
pinch of salt
2 tbsp water
1 tsp lemon juice
Ingredients for the lemonade:
1 & 1/4 C fresh lemon juice
4 & 1/2 C plain seltzer water
1. Make simple syrup: in a saucepan heat water and sugar until the
sugar is dissolved. Set aside to cool.
2. Make the strawberry syrup: in a blender puree all ingredients until
smooth. Strain into pitcher and discards the remaining seeds/pulp.
3. Make the lemonade: combine simple syrup, strawberry syrup and lemon
juice. Keep in fridge until ready to serve. Before serving add the
seltzer water.
Source: Annie's Eats
CHOCOLATE CARAMEL CAKE
~Shared by Treva, NC
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 16-20 bars
Light and airy, with a decadent crumb and a hint or caramel, this
chocolate caramel cake makes a great accompaniment to a cup of coffee
in the afternoon or after dinner.
1/2 cup butter, room temperature
1 & 1/4 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup Greek yogurt
1/4 cup International delight caramel macchiato coffee creamer
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/s teaspoon salt
1 & 1/2 teaspoons baking soda
Icing
4 oz vanilla caramels
1 tablespoon International delight caramel macchiato coffee creamer
1. Heat the oven to 350°F. Line a 13x9” baking pan with
parchment paper. Set aside.
2. In a mixing bowl, add the butter and sugar. With the paddle
attachment on, beat on low speed until light and fluffy, about 3
minutes.
3. Add eggs and vanilla, beat well.
4. Stir in the yogurt and coffee creamer.
5. In a separate bowl, stir together flour, cocoa, salt and baking
soda. Gently fold the dry ingredients into the wet ones.
6. Pour the batter into prepared pan.
7. Bake 28-30 minutes or until a wooden pick inserted in center comes
out clean.
8. Remove from the oven and cool completely in pan on a wire rack.
9. Cut into 16 or 20 bars
10. To make the caramel icing, place the caramels and coffee creamer in
a small saucepan and cook over low heat until melted.
11. Cool slightly and pour over the cake bars.
Source:
http://roxanashomebaking.com/
HOBO DINNERS
~Shared by Treva, NC
For a hassle-free weeknight dinner recipe, look no further than this
Throw-Together Hobo Dinner. You don't have to make an extravagant meal
just to eat well. With this easy dinner recipe, all you need are a few
simple ingredients and a roll of aluminum foil. That's it' It's really
the simplicity of this recipe that makes it so delicious. Ground beef
and vegetables cook together and absorb each other's flavors. Once your
meals have finished cooking, you can even eat them out of their tin
foil packets, making clean up a breeze! You're definitely going to love
this hobo dinner.
Serves: 4
Cooking Time: 20 min
1 lb ground beef-I use 93% lean-anything too fatty and your food just
sits in a pile of grease
1 large potato, scrubbed clean and peeled or not peeled, and sliced thin
3 carrots, peeled and cut into sticks
1 small onion, cut anyway you want
season salt
garlic powder
pepper
butter
Divide the ground beef into four equal portions, or in our case two a
little bigger and two a bit smaller for the kids. Place them each
onto their own sheet of aluminum foil. Shake a bit of season salt
over the meat and add some sliced or diced onion. Lay on some
slices of potato. Sprinkle with a bit of season salt and some
garlic powder. Add carrot sticks and place a knob or two of
butter on top. Carefully bring up two of the sides of foil and
fold-over to seal, leaving a pocket of air if possible. Seal the
ends and place on the grill over low or medium low heat or coals.
Close the grill and let cook for 15-20 minutes, or until the meat is
cooked through. Alternatively, bake the meal packets in a 350
degree oven.
Note: The butter helps everything get nice and brown. If
the grill heat is too high it might burn, so adjust the heat if you
need to.
Source:
http://brittanyspantry.com/2012/05/hobo-dinners/
CHICKEN NOODLE CASSEROLE
~Shared by Marilyn M., Canton, OH
1/2 cup chopped onion
3 Tbsp. butter, melted
2 (10 3/4 oz) cans cream of chicken soup
2 cups shredded cheddar cheese, divided
1 cup milk
3 1/2 cups chopped cooked chicken
2 1/2 cups cooked macaroni
salt and pepper
1/4 cup Ritz cracker crumbs
In a large skillet over med-high heat, sauté onions in butter until
onions are tender.
Add in soup and 1 1/2 cups cheese; gradually stir in milk.
Cook over medium heat until cheese melts; stir in chicken and macaroni;
taste and adjust seasoning with salt and pepper. Transfer mixture to a
greased 2 1/2 quart casserole; sprinkle with cracker crumbs.
Bake in a preheated 350° oven for 30 minutes or until heated through.
Top with remaining 1/2 cup cheese and bake 5 minutes.
TOFFEE POKE CAKE
~Shared by Marilyn M., Canton, OH
1 package chocolate cake mix (regular size), plus box ingredients
1 jar (17 oz) butterscotch-caramel ice cream topping
1 carton (12 oz) frozen whipped topping, thawed
3 Heath candy bars (1.4 ounces each), chopped
Prepare and bake cake according to package directions, using a greased
13x9-in. baking pan.
Cool on a wire rack.
Using the handle of a wooden spoon, poke holes in cake.
Pour 3/4 cup caramel topping into holes.
Spoon remaining caramel over cake.
Top with whipped topping.; sprinkle with candy.
Refrigerate for at least 2 hours before serving.
Yield: 15 servings.
CHEESY POTATO CASSEROLE
~Shared by Marilyn M., Canton, OH
1 (30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 medium onion, finely chopped
2 cups shredded cheese
salt and pepper, to taste
2 cups corn flakes, crushed
2 Tbsp. butter, melted
Preheat oven to 350 degrees F.
Combine sour cream, cream of chicken soup, onion, cheese, salt and
pepper in a large bowl. Stir in hash brown potatoes.
Pour and evenly spread into a greased 9x13 baking dish.
In a medium bowl, melt butter and stir in crushed cornflakes.
Evenly top casserole with buttered corn flakes.
Bake at 350 degrees F for 30-45 minutes.
NUTELLA NO-BAKE COOKIES
~Shared by Marilyn M., Canton, OH
2 cups sugar
1/4 cup cocoa powder
1/2 cup milk
1/2 cup unsalted butter
1/2 cup Nutella
3 cups old-fashioned oats
1 tsp. vanilla extract
Pinch of salt
Place sugar, cocoa powder, milk, and butter in a saucepan.
Bring to a boil over medium heat; boil for 1 to 1 1/2 minutes.
Remove saucepan from the heat; add Nutella, oats, vanilla extract, and
salt.
Stir until well combined.
Drop the oat mixture by spoonfuls onto wax paper and let cool.
MELT IN YOUR MOUTH MEATLOAF
~Shared by Johnny, LA
Prep Time: 15 Minutes
Cook Time: 5 Hours 15 Minutes
Ready In: 5 Hours 40 Minutes
Servings: 6
"This recipe is anything but regular old meatloaf! Everyone will love
this moist version made in the slow cooker, with milk, mushrooms, and a
little sage for extra flavor."
Ingredients:
2 eggs
3/4 cup milk
2/3 cup seasoned bread crumbs
2 teaspoons dried minced onion
1 teaspoon salt
1/2 teaspoon rubbed sage
1/2 tsp red pepper flakes
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
Directions:
1. Combine eggs, milk, bread crumbs, onion, salt, sage, and mushrooms
in a large bowl. Crumble ground beef over mixture and stir well to
combine. Shape into a round loaf; place in a 5-quart slow cooker. Cover
and cook on Low until a meat thermometer reads 160 degrees F (71
degrees C), 5 to 6 hours.
2. Whisk ketchup, brown sugar, mustard, and Worcestershire sauce in a
small bowl; spoon sauce over meat loaf. Return to slow cooker and cook
on Low until heated through, about 15 minutes. Let stand 10 minutes
before cutting.
Source: Allrecipes.com
GOO GOO'S QUICK QUICHE
~Shared by Johnny, LA
1 1/2 cups of milk
1/2 cup butter or 1 stick melted
Dash of pepper
1 cup of shredded sharp cheddar cheese
1 cup chopped ham
1/2 cup cooked broccoli
3 eggs
2/3 cup of Bisquick
Place melted butter, milk, pepper, eggs, and Bisquick in a mixing bowl
and blend. Pour into a 9" Pyrex dish.... I use a pie dish. Sprinkle on
cheese, ham, and broccoli. Push in gently with a spoon. Bake at 350
uncovered for 45 minutes. Cool 10 minutes before serving. Enjoy!!
PORT HUDSON'S SOUTHERN FRIED CHICKEN
~Shared by Johnny, LA
Serves 4.
Ingredients:
1 (2-2½-pound) fryer chicken, cut into serving pieces
3 quarts water
salt and black pepper to taste
1 cup flour
2 cups vegetable oil
¼ cup bacon drippings
Method:
In a large mixing bowl, combine water and salt. Place chicken pieces in
water, cover and refrigerate 8 hours. NOTE: You may substitute 2 cups
buttermilk in place of salt water to soak chicken. Drain chicken, rinse
with cold water and pat dry. Heat vegetable oil and bacon drippings to
360°F in a cast iron skillet or chicken fryer. Season chicken and flour
separately with salt and pepper. In a gallon-size plastic zipper bag,
place seasoned flour and 2 pieces of chicken.
Seal bag and shake to coat each piece of chicken completely. Remove
chicken, and repeat process with remaining pieces. Fry chicken, a few
pieces at a time, skin side down. Once chicken is added, temperature
will drop to 300°F-325°F; this is the ideal temperature for frying.
Cover and cook chicken 6 minutes, then uncover and cook 9 minutes. Turn
chicken pieces, cover and cook 6 minutes.
Uncover and cook 5-9 minutes. For even browning, turn chicken pieces
during last 3 minutes of cooking. Drain chicken on a paper towel-lined
plate over a large bowl of hot water.
Source: The Encyclopedia of Cajun & Creole Cuisine by Chef John D.
Folse
http://www.amazon.com/exec/obidos/ASIN/0970445717/atozreci-20
SALSBURY STEAK WITH MUSHROOM GRAVY
~Shared by Johnny, LA
Prep time: 15 min
Cook time: 30 min
Yield: About 4 to 6 servings
Ingredients:
1-1/2 pounds of ground beef
1/2 cup of Italian style dry bread crumbs
1 large egg, beaten
1/4 cup of minced onion
Couple dashes of Worcestershire sauce
2 cans of condensed cream of mushroom soup, divided
Cajun seasoning (like Slap Ya Mama), or seasoning salt (like Lawry's),
to taste
2 tablespoons of bacon fat, canola or vegetable oil
Couple dashes of Kitchen Bouquet, for color, optional
2 cups of sliced mushrooms.
Directions:
Mix together the ground beef, bread crumbs, beaten egg, onion,
Worcestershire sauce and 1/4 cup of the soup. Shape into 6 oval shaped
patties, and sprinkle both sides of the patties with Cajun seasoning or
seasoned salt. Heat the fat in a 12 inch skillet over medium high heat,
add the patties in two batches, and brown on both sides, turning
carefully. Use a wide spatula to transfer the patties to a platter; set
aside. Drain off excess fat from the skillet.
Add the remaining soup to the skillet and bring to a boil; reduce heat,
stir in Kitchen Bouquet and the mushrooms, cover and cook for about 2
to 3 minutes, or until mushrooms release their liquid. Return the
patties to the skillet, carefully turning to coat both sides, cover and
cook over medium low, turning several times, for about 30 minutes or
until patties are no longer pink. Serve patties with some of the gravy
and mushrooms spooned over the top.
Cook's Notes: If you are using a higher fat ground beef, increase the
dry breads crumbs slightly. For extra gravy use a large family size can
of cream of mushroom and stir in a bit of water or milk to loosen,
bring to a boil, add mushrooms and proceed with remaining recipe. May
also substitute a 6-ounce can of mushrooms with the liquid for the
fresh mushrooms.
Onion Salisbury: Substitute 2 cans of French Onion condensed soup for
the mushroom soup and use or omit the fresh mushrooms.
Italian Style: Omit the cream of mushroom soup and Kitchen Bouquet -
the mushrooms are optional. Combine 2 (14-1/2 ounce) cans of stewed
(chop in the can) or diced tomatoes with 1 (8 ounce) can of tomato
sauce and 1 teaspoon of Italian seasoning until well blended; set aside
1/8 cup of the tomato mixture. Combine ground beef mixture as above,
except substitute the tomato for the cream of mushroom, shape into
patties and brown. Remove, add tomato mixture to skillet and bring to a
boil, add mushrooms if using, Return the patties to the skillet, and
proceed as above.
Source: Deep South Dish
PEANUT-CURRY CHICKEN AND RICE
~Shared by Linda H., Rosharon, TX
Yields: Serves 4
1 cup jasmine, basmati or Texmati rice
1 small bunch scallions, coarsely chopped
1 inch ginger, peeled and grated
2 large garlic cloves, grated or finely chopped and mashed into paste
1 small red chili pepper, seeded and chopped
1/2 cup cilantro leaves, a couple of handfuls
2 rounded tablespoons curry powder, a couple of palmfuls
1 1/2 cups chicken stock or broth, plus additional
1 tablespoon vegetable oil
4 pieces boneless, skinless chicken breast or 1 1/2 pounds chicken
tenders, cut into bite-sized pieces
1/3 cup chunky peanut butter
1 cup Greek-style yogurt
Prepare rice according to package directions.
While the rice cooks, combine scallions, ginger, garlic, chili pepper,
cilantro, curry powder and a splash of the chicken broth in a small
bowl and process into a paste.
Heat a large skillet over medium heat with oil. Add chicken to pan and
brown, 2-3 minutes. Add spice paste and stir 1 minute to combine. Add
peanut butter to the pan and whisk in broth. Bring to a bubble and
whisk in yogurt, lower heat and simmer 7-8 minutes. Serve over rice.
Source: Rachael Ray
GUACAMOLE POTATOES
~Shared by Linda H., Rosharon, TX
4 baking potatoes
1 avocado
2 tablespoons sour cream
Dash of salt and pepper
4 slices bacon, crisply cooked and crumbled
Scrub potatoes and rub skins with shortening. Prick skins with fork to
allow steam to escape. Bake at 375 degrees F for 1 1/4 to 1 1/2 hours.
Mash avocado with fork to chunky texture and mix in sour cream and
seasonings. When potatoes are done, cut down the center, then spoon in
avocado mixture.
Sprinkle with crumbled bacon.
Source:
www.nancyskitchen.com
BUFFALO BALLS
~Shared by Linda H., Rosharon, TX
Buffalo Balls? No, not really :)
Yield: Makes about 16 meatballs
Serving Size: 1 meatball
For the Meatballs
1lb ground chicken or turkey
2 oz cream cheese, softened
2 eggs
2 Tbsp chopped celery
3 Tbsp crumbled blue cheese
1/2 tsp black pepper
For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frank’s Red Hot
Combine all of the meatball ingredients in a medium bowl. DO NOT ADD
SALT!!! The Frank’s is super salty as is the blue cheese so trust me
you don’t need to add more. The mix will be sticky and gooey but that’s
normal. Form into about 1 inch balls – remember these are cocktail/bite
sized so don’t make them too big. Place them on a greased cookie sheet
(with sides) and bake at 350 degrees (F) for 10 minutes.
To make the sauce, combine the Frank’s and butter in a small saucepan
on medium heat, or place in a microwave safe bowl for 2 minutes on high.
After 10 minutes, remove balls from oven and dunk carefully (they are
tender from the cream cheese and could fall apart if you are too rough)
in the buffalo sauce. Put back onto the cookie sheet and bake for
another 12 minutes. If you have leftover sauce you could pour it over
the meatballs and bake for another 3 to 4 minutes if you want them
really saucy. These have a subtle blue cheese flavor but I love the
dressing so I added more and it was awesome! And of course, you must
serve with celery sticks to be authentic!
MEDITERRANEAN TOMATO BITES
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 pkg. frozen puff pastry thawed
1 1/2 c. shredded Gouda cheese
6 plum tomatoes cut into 1/4" slices
1/4 C. pitted ripe olives coarsely chopped
1 C. crumbled feta cheese
minced fresh basil and oregano
Unfold pastry puff; cut each sheet into 16 squares. Transfer
squares to greased baking sheets. Sprinkle with Gouda cheese; top
with tomatoes, olives and feta cheese.
Bake at 400 for 14-18 minutes or until golden brown; sprinkle with
herbs. Serve warm or at room temperature.
FROSTY COFFEE PIE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1/4 C. hot fudge ice cream topping warmed
1 chocolate crumb crust
3 C. coffee ice cream softened
1 pkg. (5.9 oz) instant chocolate pudding mix
1/2 C. cold strong brewed coffee
1/4 C. cold milk
1 3/4 C. whipped topping
1 C. marshmallow creme
1/4 C. miniature semisweet chocolate chips
Spread ice cream topping into crust. In a large bowl beat the ice
cream, pudding mix, coffee and milk until blended; spoon into crust. In
another bowl combine the whipped topping and marshmallow creme; spread
over top. Sprinkle with chocolate chips. cover and freeze
until firm.
HAM AND CHEESE CASSEROLE
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
1 pound boiled ham, ground
1 pound cheese, chopped
18 small soda crackers, crushed
2 green peppers, chopped
2 small onions, chopped
2 tablespoon Worcestershire sauce
2 cups milk
4 eggs, beaten slightly
Directions
Preheat oven to 350 degrees. Mix all ingredients well, except cracker
crumbs. Put in a buttered casserole dish. Cover with buttered crumbs
and bake 30 minutes.
COUNTRY CHICKEN AND BISCUITS
~Shared by Dorie, IL
A2Z Recipes Yahoo Forum Moderator
Makes 6 Servings
6 cups cut-up cooked chicken
1 1/4 cups chopped onions
1 1/4 cups chopped celery
1 bag (1 pound) frozen mixed vegetables
2 cans (14 1/2 ounces each) chicken broth
1/3 cup cornstarch
3/4 cup cold water
2 tablespoons chopped fresh parsley
3 1/3 cups Original Bisquick®
1 cup milk
Instructions Heat oven to 400°. Heat chicken, onions, celery, mixed
vegetables and chicken broth to boiling in 5-quart Dutch oven. Stir
cornstarch into cold water until dissolved; stir into chicken mixture.
Heat to boiling, stirring constantly. Boil and stir 1 minute; remove
from heat. Stir in parsley. Pour into ungreased rectangular pan, 13x9x2
inches. Stir Bisquick and milk until soft dough forms. Drop by 30
teaspoonfuls onto chicken mixture. Bake 25 to 30 minutes or until
biscuits are golden brown.
Purchase
$50 in Elizabeth Arden products and receive a pretty spring blossoms
cosmetic bag with 7 Elizabeth Arden products ($75.00 value!) at
Beauty.com! Offer ends 5.31.2014 or while supplies last.
A
recipe on the lighter, more healthy side ...
GREEN SALAD WITH
STRAWBERRIES &
GOAT CHEESE
~Shared by Treva, NC
Preparation Time: 20 min
Cook Time: 20 min
Serves: 4
This lively salad captures the essence of early summer with ripe
strawberries, chives and baby spinach. To make it a meal, top it with
grilled chicken breast.
1 tablespoon pure maple syrup, or brown sugar
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper, to taste
3 cups baby spinach
3 cups watercress, tough stems removed
2 1/2 cups sliced fresh strawberries, (about 12 ounces)
1/3 cup fresh chives, cut into 2-inch pieces
1/2 cup toasted chopped pecans, (see Tip)
1/4 cup crumbled goat cheese
Whisk maple syrup (or brown sugar), vinegar, oil, salt and pepper in a
large bowl.
Add spinach, watercress, strawberries and chives; toss to coat.
Divide the salad among 4 plates and top with pecans and goat cheese.
Tip:
To toast chopped or sliced nuts, stir constantly in a small dry skillet
over medium-low heat until fragrant and lightly browned, 2 to 4 minutes.
Nutritional Information Per serving:
Calories 208 cal Carbohydrates 16 g; Dietary Fiber 4 g; Fat 16
g;Saturated Fat 3 g; Protein 5 g; Potassium 323 mg; Sodium 220 mg;
Cholesterol 4 mg
Nutritional Bonus Per serving:
Vitamin C (130% daily value), Vitamin A (60% dv), Folate (20% dv),
Magnesium (15% dv).
Source: EatingWell
SKINNY SHAKE
~Shared by Marilyn M., Canton, OH
It tastes like a Wendy's frosty!
3/4 cup Almond Milk
about 15 ice cubes
1/2 tsp. Vanilla
1-2 Tbsp unsweetened Cocoa powder
1/3 of a Banana
Blend together.
A
recipe perfect for diabetics ...
CRISPY CHICKEN
TENDERS AND SAVORY
WAFFLES WITH HERB GRAVY
~Shared by Treva, NC
Makes: 4 servings
Serving Size: 1/4 cup batter, 2 chicken tenders, scant 1/3 cup gravy
Carb Grams Per Serving: 33
1 recipe Crispy Chicken Tenders (recipe follows)
Waffles
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup chopped walnuts, toasted
1 tablespoon sugar
3/4 teaspoon baking powder
1/2 teaspoon dried thyme, crushed
1/4 teaspoon salt
3/4 cup fat-free milk
1/4 cup refrigerated or frozen egg product, thawed
2 tablespoons water
Nonstick cooking spray
Herb Gravy
2 cloves garlic, minced
2 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup reduced-sodium chicken broth
1/2 cup fat-free milk
1 teaspoon snipped fresh sage
1 teaspoon snipped fresh thyme
1/8-1/4 teaspoon ground black pepper
Snipped fresh thyme (optional)
Snipped fresh sage (optional)
Ground black pepper (optional)
1. Prepare Crispy Chicken Tenders; keep warm.
2 .Meanwhile, for the waffle batter, in a large bowl combine the 1/2
cup all-purpose flour, the whole wheat flour, walnuts, sugar, baking
powder, dried thyme, and salt. Make a well in the center of the flour
mixture; set aside. In a medium bowl combine the 3/4 cup milk, the egg,
and the water. Add milk mixture all at once to the flour mixture. Stir
just until moistened (batter should be slightly lumpy).
3. Preheat a waffle baker and lightly coat with cooking spray. Add
batter.* Close lid quickly; do not open until done. Bake according to
manufacturer's directions. When done, use a fork to lift waffle off of
grid.** Repeat with the remaining batter.
4. Meanwhile, for Herb Gravy, in a large saucepan cook garlic in hot
butter over medium heat for 30 seconds. Add the 2 tablespoons flour and
stir until well mixed. Add broth and the 1/2 cup milk. Cook and stir
over medium heat until thickened and bubbly. Stir in snipped fresh
sage, the 1 teaspoon fresh thyme, and the 1/8 teaspoon pepper. Cook and
stir for 1 minute more.
5. Serve Herb Gravy with hot waffles and Crispy Chicken Tenders. If
desired, garnish with additional fresh thyme, fresh sage, and/or
additional pepper.
Tips
* Waffle baker sizes vary. The nutrition analysis is based on 1/4 cup
batter, which is half of a 6-1/2-inch round waffle.
** Keep baked waffles warm in a 200 degrees F oven while baking
remaining waffles. Cool, wrap, and freeze any leftover waffles for
another meal.
Crispy Chicken Tenders
Nonstick cooking spray
2 egg whites
1 tablespoon water
3/4 cup finely crushed cornflakes
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried parsley
1/4 teaspoon black pepper
12 ounces chicken breast tenderloins, cut into 8
pieces
1. Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking
pan with cooking spray. In a small bowl whisk together egg whites and
the water. For coating, in a shallow dish combine cornflakes, Parmesan
cheese, garlic powder, dried parsley, and the 1/4 teaspoon pepper. Dip
each chicken tenderloin into the egg white mixture, then coat with the
cornflake mixture. Place breaded chicken tenders on the prepared baking
pan. Lightly coat breaded chicken tenders with cooking spray. Bake for
15 to 20 minutes or until crisp and no longer pink.
Nutrition Facts Per Serving:
354 cal., 12 g total fat (5 g sat. fat), 72 mg chol., 571 mg sodium, 33
g carb. (2 g fiber, 6 g sugars), 29 g pro.
Diabetic Exchanges Fat (d.e): 1; Lean Meat (d.e): 3.5; Starch (d.e): 2;
Source:
http://www.diabeticlivingonline.com/
LEMON-ROSEMARY CHICKEN BREASTS
~Shared by Mary S., Cape Coral, FL
Yield: 4 Servings
Ingredients
- 2 lemons
- 1 tablespoons chopped fresh rosemary or 1/2 teaspoon dried
rosemary
- 1 garlic clove, finely chopped
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 4 small skinless, boneless chicken breast halves (1 pound)
Directions
Prepare grill.
From 1 lemon, grate 2 teaspoons peel. From 1/2 lemon, cut thin slices;
reserve for garnish.
Squeeze juice from remaining 3 lemon halves into medium bowl. Stir in
lemon peel, rosemary, garlic, oil, salt and pepper.
Add chicken breast halves to bowl, turning to coat with lemon-juice
mixture.
Arrange chicken on grill over medium heat and grill, brushing with
remaining lemon-juice mixture in bowl, 5 minutes.
Turn chicken and grill until chicken loses its pink color throughout,
about 5 minutes longer. Garnish with lemon slices.
Nutritional Information Per Serving: Calories: 238; Protein: 31 g;
Sodium: 784 mg; Carbohydrate: 16 g; Cholesterol: 66 mg; Fat: 5 g
Exchanges: 4 Lean Meat, 1 Bread/Starch
Source: The All New Good Housekeeping Cookbook
http://www.amazon.com/exec/obidos/ASIN/B000RY4Z6O/atozreci-20
TRIPLE CHOCOLATE BUNDT CAKE
~Shared by Mary S., Cape Coral, FL
Yield: 16 servings
Ingredients
- 1 package (18.25 ounces) reduced-fat devil's food cake mix
- 1 cup fat-free sour cream
- 1/3 cup fat-free milk
- 1/4 cup margarine, room temperature
- 1 teaspoon vanilla
- 2 eggs
- 1 package (3.9 ounces) sugar-free chocolate fudge pudding mix
- 1-2 ounces white baking chocolate, melted
Directions
Mix all ingredients, except white chocolate, in large bowl on low speed
until blended. Mix on medium speed 2 minutes.
Pour batter into greased and floured 12-cup fluted cake or tube pan.
Bake at 350 degrees F. until toothpick inserted in center comes out
clean, about 45 minutes.
Cool on wire rack 10 minutes; remove from pan and cool completely.
Using small spoon or pastry bag, drizzle chocolate over top of cake.
Nutritional Information Per Serving: Calories: 189; Protein: 4 g;
Sodium: 418 mg; Carbohydrate: 33 g; Cholesterol: 26 mg; Fat: 5 g
Exchanges: 2 Bread, 1 Fat
Source: 1,001 Delicious Recipes For People with Diabetes by Surrey Books
http://www.amazon.com/exec/obidos/ASIN/1572840862/atozreci-20
A
recipe for one or two ...
SUN-DRIED TOMATO
FUNDIDO
~Shared by Maggie, TX
(I prefer this on soft flour tortillas as a meal. I add a few shelled,
cleaned raw shrimp to the skillet with the salsa as it is cooking.
~Maggie)
Yield: Serves 2. Easy to double.
Prep Time: 15 minutes
Total Time: 35 minutes
Ingredients:
1/3 cup white onions, chopped
1 Serrano pepper, diced with seeds
3-4 sun-dried tomatoes, chopped
1 clove garlic, minced
1 teaspoon fresh oregano, minced
1 cup beer
8 ounces cheese, grated (I like cheddar and pepper jack)
1 tablespoon all-purpose flour
1 tablespoon olive oil
1/3 cup lager
Pinch of salt
Tortilla chips
Helpful Equipment:
Cast Iron Skillet
Directions:
1) Finely chop onions, garlic, pepper, and sun-dried tomato.
2) In a medium cast iron skillet, add olive oil over medium-high heat.
Then add onions, peppers, and tomatoes. Cook for a few minutes until
soft.
3) Add in garlic and oregano and a pinch of salt. Cook for another
minute being careful not to burn garlic.
4) Remove salsa and set aside until later.
5) Add beer to cast iron skillet and use liquid to scrape up any bits
on pan.
6) Toss grated cheese with flour and add to skillet. Stir to combine.
The cheese should quickly melt.
7) Transfer dish to oven and bake for 15-20 minutes at 400 degrees
until cheese is bubbly and starting to crisp slightly around the edges.
8) Top baked cheese with salsa and serve immediately.
Any leftovers (yea right) can be reheated in the oven.
Source: Macheesmo
http://www.macheesmo.com/2012/10/sun-dried-tomato-fundido/
A
special recipe (or two!) from me ...
CHICKEN WITH
BALSAMIC TOMATOES
Balsamic vinegar and tomatoes make a delicious sauce to serve over
chicken breast and pasta
Hands On: 20; Total: 30
Makes: 4 servings (1 breast with sauce and pasta each)
Ingredients:
8 ounces dry multigrain penne pasta, uncooked
2 tablespoons Pure Wesson® Canola Oil
4 boneless skinless chicken breasts (4 breasts = 1 lb)
1/2 teaspoon garlic salt
1 cup sliced onion
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and
Oregano, undrained
1/2 cup balsamic vinegar
1/4 teaspoon ground black pepper
Directions
1. Cook pasta according to package directions, omitting salt.
2. Meanwhile, heat oil in medium skillet over medium-high heat.
Sprinkle chicken with garlic salt and pepper; cook chicken 5 to 7
minutes or until browned, turning once. Remove from skillet; set aside.
Add onion to skillet; cook 1 to 2 minutes over medium heat or until
crisp-tender.
3. Add undrained tomatoes and vinegar to skillet; bring to a simmer.
Return chicken to skillet; cook 10 to 12 minutes more or until chicken
is no longer pink (165°F).
4. Serve chicken and sauce with pasta. If desired, slice each chicken
breast before placing on pasta.
Nutritional Information:
4 servings (1 breast with sauce and pasta each) Calories 486; Total Fat
12 g (Saturated Fat 1 g); Cholesterol 72 mg; Sodium 623 mg;
Carbohydrate 53 g; (Dietary Fiber 6 g, Sugars 13 g); Protein 38 g;
Percent Daily Values*: Vitamin A 2%; Vitamin C 20%; Calcium 7%; Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet.
Source: ConAgra
WELSH RAREBIT BURGERS
3 tbs Worcestershire sauce
Salt and Pepper
2 tbs butter
1 clove garlic, finely chopped
1 tbs flour
2 dashes hot sauce
1 cup grated sharp cheddar cheese
Watercress or any kind of veggie
2 eggs, beaten
1 tsp ground mustard
1/2 cup beer
4 slices French bread
1 small onion, chopped
Olive oil
A handful of parsley, finely chopped
2 pounds ground beef sirloin, patted dry
1. Heat a cast iron skillet. Combine beef, Worcestershire, parsley,
salt and pepper. Form 4 large patties. Drizzle patties with olive oil.
Heat broiler. Melt 2 tbs butter in a saucepan. Add onion and garlic,
season with salt and pepper and cook stirring until very soft, 12 min.
2. Arrange bread slices on a baking sheet. Lightly toast the bread on
both sides under the broiler. Lightly butter the toast. Cook burger
patties in the hot skillet, turning once, 12 min. for medium well or
until desired doneness. When you flip your burgers over, continue
making the sauce.
3. Sprinkle flour into the pan with the onion and cook a minute. Lower
the heat and stir in the beer, hot sauce and mustard. Stir in the
cheese until melted. Add eggs and stir to thicken the sauce, 4 min. On
a baking sheet, place the burgers on the toasts and spoon the sauce on
top. Place under the broiler to brown the sauce, 3 min. Serve on plates
with piles of watercress.
MAKES 4 SERVINGS
LAYERED GREEK DIP
Adapted from BHG.
One 8 ounce package cream cheese, softened
1 Tablespoon lemon juice
1 teaspoon dried Italian seasoning
1-1/2 cups prepared hummus
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Multigrain tortilla chips/pita chips
In a medium mixing bowl beat cream cheese, lemon juice, Italian
seasoning, and garlic with electric mixer on medium speed until smooth
and combined.
Spread cream cheese mixture into a deep 9" pie plate or shallow serving
dish. Evenly spread hummus on cream cheese layer. Top with
cucumber, tomato, olives, feta cheese and green onions. Cover and
refrigerate for 2 hours. Serve with chips.
Source: Noble Pig
http://noblepig.com/2011/01/27/layered-greek-dip.aspx
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