A to Z Recipes Newsletter
Good morning and Merry Christmas to one and all. It's been a while since we shared some time here together. I am grateful that you will take a few minutes from your busy holiday schedule with me. There are no bells and whistles in this issue. I am without the resources for all that at the present time. But, a good 50 or so recipes is in my bag of gifts for you!
DID YOU KNOW . . .
HELPFUL FOOD HINTS
~Shared by Julia, TX
Learn simple strategies for preparing healthy, home-cooked meals every night of the week.
1. To save time during the week, get chopping over the weekend. Plan your menus for the week and chop all the veggies and meats you will need. Label and store all the ingredients in small containers, then place everything in a larger plastic bag, with the meal and prep date prominently noted. Cooking will be a breeze all week long!
2. Make a big batch of your signature spice blend to keep on hand so you don’t have to measure the individual spices every time. Your personalized spice mix can also make a fun gift.
3. Why dirty a knife and a cutting board when you can snip green onions and herbs right onto a plate or bowl? Use your kitchen shears to chop a can of whole tomatoes without pouring them onto the cutting board - just slip the shears into the open can and cut away!
4. Use an egg slicer to slice mushrooms and strawberries in a flash.
5. Freeze 1/2 cup measures of ingredients such as onions and peppers to make quick soups and stir fries with less chopping.
6. Buy meats in bulk and freeze portions with marinade inside a plastic zip top bag. As it defrosts, the meat will become infused with the marinade and stay moist.
7. Ice cream scoops do double duty - use them to remove seeds from squash, scoop melon balls or make uniform sized drop cookies.
8. For fresh ginger flavor on hand anytime, peel a large hunk of ginger and immerse in a glass jar filled with vodka or sherry. When you need fresh ginger, just grate off what you need and pop the rest of the root back into the jar and seal.
9. Reduce clean up time and be safe! When chopping meats, use a flexible cutting board mat placed over your wooden board. When you’re done, the mat can go straight to the sink. Then your wooden board can be safely used for fruits and veggies.
10. Bagged cole slaw mix isn’t just for slaw! Use the pre-shredded mix of cabbages and carrots in stir-fries, soups and other savory sides.
11. Don’t throw out your leftover rice! Use it to make fried rice, rice cakes or quick rice pudding.
12. To get the maximum amount of juice out of lemons and limes, pop them in the microwave for 10 seconds. This will break down the fibers inside allowing juice to flow.
13. Peeling potatoes is a hassle! Leave the skin on your potatoes for more fiber and nutrients and to save time.
14. For a quick fix dessert garnish, use your vegetable peeler to make chocolate curls.
15. Almost out of Dijon? Don’t let those last tablespoons go to waste. Add vinaigrette ingredients straight to the mustard jar and shake for mess-free salad dressing.
Source: FoodNetwork.com
JUST MAKE ME LAUGH . . .
The Night Before Christmas - Texas Style
Twas the night before Christmas, In Texas you know,
Way out on the prairie, without any snow.
Asleep in their cabin, were Buddy and Sue,
A dreaming of Christmas, like me and like you.
Not stockings but boots, at the foot of their beds,
For this was Texas, What more need be said?
When all of a sudden from out the still night,
There came such a ruckus, it gave me a fright!
And I saw cross the prairie, like the shot from a gun,
A loaded up buckboard, Come on at a run.
The driver was "whistling" and "shouting" with a will,
The "Horses" (not reindeer) he drove with such skill.
"Come on there Buck, Poncho, and Prince, to the right"
There'll be plenty of travelin' for you-all tonight..
The driver in his Levis, and a shirt that was red,
Had a 10 gallon Stetson on the top of his head.
As he stepped from the buckboard, he was really a sight,
With his beard so curly and white.
As he burst in the cabin, the children awoke,
And both so astonished, that neither one spoke.
And he filled up their boots with such presents galore,
That neither could think of a single thing more.
When Buddy recovered the use of his jaws,
He asked in a whisper "Are you really Santa Claus?"
"Am I the real Santa? Well, what do you think?
And he smiled as he gave his mysterious wink.
Then he left in his buckboard, and called back in a drawl,
TO ALL CHILDREN OF TEXAS-MERRY CHRISTMAS YEE HAW!
~ Written by Leon A. Harris in 1952
Scandinavian Trickery
~Shared by Luanne, FL
A Norwegian and a Swede go into a bakery. Ole, the Swede immediately steals three pastries and puts them in his pocket.
He says to Gunnar the Norwegian, "See how good I am? The baker didn't see a thing." The Norwegian says to the Swede, "That's typical of you Swedes. I am going to show you an honest way to get the same result."
He goes to the owner of the bakery and says, "Give me a pastry and I will show you a magic trick." Intrigued, the owner accepts and gives him a pastry. The Norwegian swallows it and asks for another one. The owner gives him another one. Then the Norwegian swallows that one and asks for a third pastry and eats that, too. The owner is starting to wonder where the magic trick is and asks, "So what did you do with the pastries?"
He says, "Check the Swedes' pocket."
RECIPES SHARED BY OUR PALS . . .
TONY CACHERE'S CAJUN SEASONING
~Shared by Charlie J., Mobile, AL
Ingredients:
1 box (26 ounces) Morton's free flowing salt
1 1/2 ounces ground black pepper
2 ounces ground red pepper
1 ounce pure garlic powder
1 ounce chili powder
1 ounce monosodium glutamate (Accent)
Instructions:
"Mix well and use like salt. When it's salty enough, it's seasoned to perfection. Use generously on everything. If too peppery for children, add more salt to mixture, then season to taste."
Tips:
To season seafood..........use half of above mixture and add:
1 teaspoon powdered thyme
1 teaspoon bay leaf
1 teaspoon sweet basil
Source: Tony Cachere's "Cajun Country Cookbook" (pub 1979)
GOOEY & CHEESY WARM BACON DIP
~Shared by Larry J., TN
Ingredients
8 ounces cream cheese, softened
2 cups sour cream (I used light)
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1/2 cup sliced green onion
Instructions
Preheat oven to 400 F.
Combine softened cream cheese, sour cream, cheddar cheese, bacon and green onion. Spoon mixture into a 1-quart baking dish and bake for 25-30 minutes, or until cheese is bubbling and hot.
Serve with bread slices, crackers, or veggies.
Source: Prego & Mommy Chat
EASY CHOCOLATE CHEESECAKE
~Shared by Luanne, FL
Ingredients:
3 (8 oz.) blocks reduced fat cream cheese (softened)
1 Tbsp. oil
1 can reduced fat sweetened condensed milk
1-1/2 cups chocolate chips
2 Oreo pie crusts
Directions:
Melt chocolate chips with 1 Tbsp. oil in microwave for 1-1/2 minutes until melted, stirring every 30 seconds.
Add melted chocolate to softened cream cheese and sweetened condensed milk and beat until well blended.
Pour equally into two Oreo pie crusts and refrigerate until set.
Garnish with chocolate chips, whipped cream, chocolate syrup, and caramel syrup.
Source: Chef In Training
SHRIMP WITH PEPPERS & ORANGE JUICE
~Shared by Luanne, FL
This recipe has been an add on the TV for some time now. I have searched for it on line and finally found it. I can't eat shrimp, but thought it would be great with chicken. It is from Fresh from Florida.com.
Ingredients
1 pound Florida shrimp, peeled and deveined
3 Florida bell peppers, assorted colors, sliced
1 large onion, sliced
1 tablespoon toasted sesame seeds
1 tablespoon Florida honey
1 cup Florida orange juice
1/4 cup cornstarch
1/4 cup low sodium soy sauce
Oil for cooking
Sea salt and fresh ground pepper to taste
Directions
Lightly coat the shrimp with the corn starch. Preheat a large sauté pan over medium high heat. Add 1 tablespoon of olive oil to the preheated sauté pan. Carefully add the coated shrimp to the sauté pan and cook until almost done, about 3 minutes. Remove the shrimp from the pan and add the peppers and onions. Cook the peppers for 4 minutes. Add the honey, orange juice and soy sauce to the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium high and add the shrimp back to the sauté pan. The sauce should thicken and the shrimp will be cooked after three minutes. Serve over brown rice. Garnish with sesame seeds.
CRANBERRY CHRISTMAS CAKE
~Shared by Marilyn M., Canton, OH
3 eggs
2 cups sugar
3/4 cup butter, softened
1 teaspoon vanilla
2 cups flour
12 oz fresh cranberries
Preheat oven to 350 degrees. With a mixer, beat eggs with sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add cranberries and stir to mix throughout ~ spread in a buttered 9x13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1"x2", so that they could be easily eaten at a party. Enjoy! Yield: 16 servings
HOLIDAY EGGNOG PIE
~Shared by Marilyn M., Canton, OH
4 ounces cream cheese, softened
1 Tbsp. butter, softened
1/2 cup confectioners' sugar
1/4 cup eggnog
2 Tbsp. sour cream
1 teaspoon pumpkin pie spice
1-1/2 cups whipped topping
1 graham cracker crust (9 inches)
1/8 teaspoon ground nutmeg
In a small bowl, beat the cream cheese, butter and confectioners' sugar until smooth. Beat in the eggnog, sour cream and pie spice. Fold in whipped topping; spread into crust. Sprinkle with nutmeg. Cover and freeze for 4 hours or until firm. Remove from the freezer 15 minutes before slicing. Yield: 8 servings.
CHRISTMAS VEGETABLE SALAD
~Shared by Marilyn M., Canton, OH
1/4 cup canola oil
1 Tbsp. plus 1-1/2 teaspoons lemon juice
1 Tbsp. plus 1-1/2 teaspoons white wine vinegar
1 teaspoon salt
1/2 teaspoon sugar Coarsely ground pepper
2 cups thinly sliced cauliflower
1/2 cup sliced pimiento-stuffed olives
1/3 cup chopped green pepper
1/3 cup chopped red pepper
In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Yield: 6 servings.
Note: Serve it in a clear bowl so everyone can see the pretty color combination.
CRANBERRY SALSA
~Shared by Marilyn M., Canton, OH
1 (12 oz) package fresh cranberries
1 lg. Granny Smith apple, peeled, cored & cut into chunks.
1/2 lg. sweet red pepper, seeded and cut into chunks
1/2 medium red onion, cut into chunks
3/4 cup granulated sugar
1/3 cup apple juice
3 Tbsp. chopped fresh cilantro
2 Tbsp. chopped pickled jalapenos or 2 Tbsp. (use 1 med. fresh jalapeno).
Rinse cranberries, apple and red pepper and onion, cut into chunks and pulse, in food processor, until coarsely chopped.
Transfer to mixing bowl and set aside.
In separate bowl stir sugar, apple juice, cilantro, jalapeno pepper and lime zest, mix well.
Add to cranberry mixture and blend.
Put in jars with covers and refrigerate.
We served with tortilla scoops.
Hope you will also enjoy!
CHICKEN AND WILD RICE CASSEROLE
~Shared by Marilyn M., Canton, OH
2 (6 oz) boxes long-grain and wild rice mix, recommend Uncle Ben's
1 cup (2 sticks) unsalted butter, plus more for greasing dish
1 # (16 oz) fresh mushrooms, sliced OR 2 (4 1/2 oz) cans sliced mushrooms, drained (reserve liquid)
1 small onion, chopped
1/2 cup all-purpose flour
3 cups chicken broth
3 cups half-and-half
4 cooked boneless, skinless chicken breast halves, diced
1 cup toasted slivered almonds, coarsely chopped
1/2 cup sliced pimientos
1/4 cup chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Cook the long-grain and wild rice according to the package directions; set aside.
Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
In a large skillet, melt the butter. Add the mushrooms and onions and sauté until the onions are translucent.
Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture.
Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
Enjoy!
SWEET POTATO CASSEROLE
~Shared by Marilyn M., Canton, OH
3 cups mashed sweet potatoes
3/4 cup sugar (or a little less)
2 eggs, slightly beaten
1 cup evaporated milk
1/4 cup butter
1 tsp. vanilla
Beat ingredients and pour into 2-quart greased casserole dish.
TOPPING:
1 cup brown sugar
1/3 cup butter, melted
1 cup flaked coconut, optional
1 cup pecans, chopped
Mix until crumbly; put topping on. Bake at 375° for 30 minutes. Enjoy!
CRANBERRY SALAD WITH MARSHMALLOWS
~Shared by Marilyn M., Canton, OH
1 (10 oz) bag fresh whole cranberries (about 3 cups)
3/4 cup sugar
2 cups miniature marshmallows
1 (20 oz) can crushed pineapple, drained
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup pomegranate seeds
Pulse cranberries in a food processor until fine and no large pieces remain. Transfer to a large mixing bowl and stir in sugar. Cover and refrigerate for at least 2 hours or up to overnight.
Drain any accumulated juices from the cranberries, reserve for another use, and then stir in marshmallows and drained pineapple; set aside.
Whip the heavy cream in a large mixing bowl until it begins to thicken, about 1 minute, and then beat in the powdered sugar and vanilla until soft peaks form, 3 to 5 minutes.
Fold the whipped cream into the cranberry mixture, one third at a time, until fully incorporated. Transfer to an 8-by-8-inch baking dish.
Refrigerate or freeze for about 2 hours. Right before serving, garnish with the pomegranate seeds.
MRS. CLAUS' CASSEROLE
~Shared by Treva, NC
Mrs. Claus' Casserole is a gift for those who entertain during the holidays. This is an easy Christmas dinner casserole that can be served up for an effortless meal. Made with tender ham, linguine noodles, and bell peppers in festive red and green colors, this will please the whole family. What's great about this casserole is that it feeds a crowd and can be made ahead of time, which will come in handy when you have guests. Use fresh ingredients for an elegant and stress-free Christmas dinner or make it to use up leftovers the day after. In the unlikely situation that this isn't gobbled up in seconds, this casserole reheats well, too.
Serves: 12
4 cups cooked and diced ham
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 medium onion, chopped
5 tablespoons butter
6 tablespoons flour
3 cups milk (2% or whole), scalded
1/3 cup chicken stock or broth
1 cup shredded cheddar cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 teaspoon mustard powder
1 1/2 teaspoons kosher salt
Freshly ground pepper, to taste
1 pound linguine noodles, broken into thirds and cooked to al dente
Preheat oven to 350°F.
Add a couple tablespoons of canola or olive oil into a large skillet. Over medium heat, sweat onions until softened. Add red and green peppers and cook until they just become tender, about 5 minutes.
In a sauce pan, melt butter on medium-low heat. Add flour and whisk until smooth (and flour taste is cooked out), about three minutes. Pour in scalded milk and chicken broth. Cook, constantly stirring, until very thick. Mix in 1/2 cup of cheddar and 1/2 cup of Parmesan and stir until melted and creamy. Remove from the heat and add mustard powder, salt, and pepper.
Combine sauce with ham, linguine, and vegetables. Taste and add more salt and pepper if desired. Pour the mixture into a large casserole dish. Sprinkle remaining cheddar and Parmesan on top and cook until warm and bubbling, approximately 35 to 45 minutes.
To reheat, cut the casserole into large squares. Pour about 1/4 to 1/2 cup of water into the seams and around the edges. (This allows moisture to steam the casserole instead of drying it out. The slices will "cook" themselves back together and the water will evaporate.) Cover with aluminum foil and bake at 350°F until hot and bubbly.
If you aren't feeding a crowd, split the casserole between two smaller dishes and freeze one for next week.
Source: http://www.allfreecasserolerecipes.com
CHOCOLATE CHRISTMAS CRUNCH CAKE
~Shared by Treva, NC
May your days be merry and bright, may all your Christmases be white, and may Chocolate Christmas Crunch Cake be an absolute delight. This Christmas cake is so festive and so easy to make that it'll soon become a dessert table must-have for the holiday season. It's a better than sex cake recipe mixed with a box of cake mix and topped with cheery holiday tidings. With all of the red and green decorations on this cake, it's impossible to be a Grinch when you're around this cake.
Chilling Time: 2 hr
1 box of chocolate cake mix, prepared per box directions
1 can of Eagle Brand milk
10 to 12 Oreos (I used the red holiday ones), crumbled
1 cup Peppermint Crunch
Christmas sprinkles
1 large Cool Whip
Preheat oven to 350 degrees.
Prepare cake mix per box directions and pour into a 9 x 13 inch glass pan. Bake per box directions. As soon as the cake is finished, remove it from oven to begin cooling. While the cake is cooling, take the handle end of a wooden spoon and poke holes all over the top of the cake. Pour the entire can of Eagle Brand milk down over the warm cake and into the holes. Continue to let the cake cool at least 30 more minutes.
After the cake is cool, spread your Cool Whip over the entire cake. Top Cool Whip with Oreo pieces, Peppermint Crunch and sprinkles. Refrigerate at least 2 hours up to 2 days.
So simple, right? The peppermint crunch adds that Christmas pop to a basic chocolate cake. If you can't find the Peppermint Crunch at your grocery store (it will either be on the chocolate chip aisle or next to the holiday baking ), you can substitute chopped up pieces of candy cane. Easy and festive...that's Christmas perfection.
Source: http://www.thebestdessertrecipes.com
PEPPERMINT SUGAR COOKIE DOUGH BARK
~Shared by Treva, NC
Yeld: 4 Cups
Layer eggless sugar cookie dough between layers of white chocolate and top with candy canes for a Christmas version of sugar cookie bark!
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
16 ounces white candy melts or baking chocolate (such as Candiquik)
4 regular size candy canes
Cream butter and sugar with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Mix in vanilla, salt, and slowly add in flour. Mix until combined.
Cover a cutting board with a large piece of wax paper. Place the dough in the center, press it down flat, and cover it with another piece of wax paper. Roll the dough into a rectangle (about 8x10) between the two pieces of wax paper. Chill for at least 10 minutes.
Place your candy canes in a quart-sized ziploc bag. Roll with a rolling pin to crush. (Careful, the bag will get tiny holes from the sharp candy canes. It’s best to roll it on a cutting board or cookie sheet to minimize mess.)
Line a cookie sheet with more wax paper. Melt white candy according to package directions. Pour half on the prepared cookie sheet and spread it into a rectangle slightly larger than the dough rectangle.
Place the cookie dough rectangle on top of the white candy. Pour the remaining white candy on top and spread to cover, making sure to meet the edges of the bottom layer to seal the dough inside. Sprinkle with crushed candy canes.
Chill until set, at least 30 minutes. Instead of breaking, I have better success cutting this bark into wedges so that the chocolate doesn’t come off the cookie dough. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to one month. Serve at room temperature.
Source: http://www.crazyforcrust.com/2014/11/peppermint-sugar-cookie-dough-bark/
CROCK POT HOT CHOCOLATE
~Shared by Treva, NC
5 cups Milk
1/2 cup Hershey’s Cocoa
1/2 cup White Sugar
1 cup Hot Water
Combine Cocoa, Sugar, and Hot Water in large pan. Stir, and bring to gentle boil. Transfer mixture to crock pot, and add milk. Stir, then cook on high for 2 hours {or low for 4 hours}, or until hot. Pour into mugs, and top with Whip Cream and Sprinkles! A candy cane or two can also be put in the drink for a nice festive touch!
CINNAMON GOODIES
~Shared by Treva, NC
2 cans Pillsbury butter crescent rolls
2 (8 oz) packages cream cheese (softened)
1 cup sugar
1 teaspoon vanilla
1/4 cup butter (melted)
Cinnamon & sugar (Use about 1/4 cup sugar and 1 tbs cinnamon)
Unroll and spread 1 can crescent rolls on bottom of ungreased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes.
Source: Susan's Daily Dose
BALSAMIC-GLAZED BARBECUED RIBS
~Shared by Treva, NC
Serves 6 to 8
Active Time 45 min.
Total Time 2 hr. 15 min.
FOR RIBS:
2 Tbsp kosher salt
1 Tbsp ground ginger
1 Tbsp ground cumin
1/2 tsp cayenne pepper
2 racks pork spareribs (8 to 9 lb)
FOR SAUCE:
2 cups balsamic vinegar
1 & 1/2 cups ketchup
2/3 cup brown sugar
2 Tbsp Dijon mustard
2 Tbsp Worcestershire sauce
1 tsp kosher salt
1 tsp ground ginger
1 tsp ground cumin
1/2 tsp cayenne pepper
1. Prepare grill: For a gas grill, turn burners on one side to low; leave other burners off. For a charcoal grill, fill grill with a single layer of charcoal briquettes, then light coals on only one side of grill.
2. Combine salt, ginger, cumin, and cayenne in a small bowl. Pat ribs dry with a paper towel. Remove membrane from bony side of ribs: Slide your finger or a sharp knife under the edge of membrane, grasp firmly, pull off and discard. Rub ribs with spice mixture. Place each rib rack lengthwise on a long, wide piece of heavy-duty aluminum foil; fold foil over ribs, then fold edges together to tightly seal on all three sides.
3. Place foil-wrapped ribs, bony side down, on cooler side of grill (if grill is small, place one rib rack on hotter side and one on cooler side; switch halfway through cooking). Close lid and cook until meat is tender, at least 1 & 1/2 and up to 3 hours.
4. Meanwhile, make sauce: Combine all ingredients in a medium saucepan and whisk until smooth. Simmer over medium-low heat, stirring occasionally, until reduced by one-third, about 30 minutes.
5. Unwrap ribs and place on hotter side of grill. Brush with sauce and cook, covered, turning and brushing with more sauce every 5 or 10 minutes, until well glazed, about 20 to 30 minutes more. Slice racks and serve with more sauce on side.
Serves 6 to 8.
PER SERVING:
890 cal, 43g carbs, 53g protein, 54g fat, 215mg chol, 2,410mg sodium, 1g fiber
Source: http://parade.condenast.com
CINNAMON HONEY BUTTER
~Shared by Treva, NC
1/2 cup Butter {1 stick}, softened to room temperature
1/4 cup Honey
1 tsp. Cinnamon
1 tbsp. Powdered Sugar
Mix all ingredients together (real good) Serve with warm rolls Have it on toast or a bagel.
NOTE: I have made this and it is very good.
CRANBERRY PUNCH
~Shared by Treva, NC
1 bottle Ocean Spray Cranberry Juice {64 oz.}, chilled
2-liter of Sprite, chilled
1 cup Sugar
1 cup Water
4 -5 scoops Vanilla Ice Cream
Punch bowl with glasses or serve out of Mason jar mugs
Bring water and sugar to a boil in small pot, stirring constantly. Once sugar has dissolved completely, remove from heat. Combine Cranberry Juice, Sprite and Sugar Water mixture in large punchbowl, and stir. Add scoops of Ice Cream just before serving for some delicious frothy goodness! ENJOY!!
Source: Susan's Daily Dose
CHARD ROLLS
~Shared by Linda H., Rosharon, TX
1 lb ground beef or pork or chicken
1 med. Onion, chopped
2 stalks celery
garlic to taste
1 egg beaten
2 Tbsp grated Parmesan cheese
1 Tbsp basil
12 good size chard leaves, mid stem removed
Mix all except leaves in large bowl. Roll balls of meat mixture and roll the chard leaves around. Bake tightly covered for 45 min. @ 350 degrees. Remove cover and top with favorite brand pasta sauce. Continue to bake for 30 minutes more. Serve with buttered pasta.
ZIPPY COCONUT ALMOND TILAPIA
~Shared by Linda H., Rosharon, TX
1 cup ground organic almonds
1/4 cup organic coconut flour
1/4 cup organic dried coconut shreds
3/4 cup coconut mayonnaise
3/4 cup prepared horseradish, drained
coconut oil
salt
1 lb. Tilapia fillets (usually about 4 to 6 fillets), or other mild fish of your choice
1/3 cup sliced organic almonds
1/3 cup organic coconut flakes
Preheat oven to 350 degrees.
Mix ground almonds, coconut flour, and coconut shreds together. Add mayonnaise and horseradish. Mix well. Mixture will be thick. (If too dry add more mayonnaise or horseradish. If too wet add more ground almonds or coconut shreds.)
Line a roasting pan or cookie sheet with foil and lightly oil the foil with the coconut oil.
Lightly salt both sides of each fillet. Arrange the fish so the fillets are about an inch apart.
Spread the mayonnaise mixture thickly over the fish fillets covering them completely and sealing edges to the foil.
Mix together the sliced almonds and coconut flakes and sprinkle generously over the top of each fillet.
Bake 20 to 30 minutes in preheated oven or until fish is firm and fillets are nicely browned. Serve and enjoy!
Makes a tasty and very impressive looking “company” dish. (Also good cold or reheated the next day.)
SPINACH HUMMUS
~Shared by Linda H., Rosharon, TX
Makes 2 1/2 cups
1 15 oz can chickpeas, drained and rinsed
1 clove garlic, minced
2 cups fresh spinach, packed
1/4 cup tahini
1/4 cup water
2 tablespoons olive oil
1 1/2 lemons, juiced
salt and pepper
In a food processor add chickpeas, garlic and spinach. Pulse until combined, about 20 seconds. Turn off processor and scrape down the sides. Whisk together tahini, water, olive oil and lemon juice as well as salt and pepper. Turn food processor on and stream in liquid slowly. Once all liquid is added stop the food processor and scrape down the sides again. Taste and adjust for seasoning and pulse until fully combined.
Source: www.dailyunadventuresincooking.com
PEPPERONI PIZZA QUICHE
~Shared by Linda H., Rosharon, TX
Yields: 8 servings
This quiche is a dressed-up pizza the whole family will enjoy fresh from the oven.
1 unbaked 9-inch (4 cup volume) frozen pie shell
1 pkg. (8 oz.) shredded Italian-blend cheese, divided
2 ozs. thinly sliced pepperoni (about 20 to 30, 1 1/2 to 2-inch diameter slices), cut into quarters, divided
1 can (12 fl. oz.) Evaporated Milk
3 large eggs, beaten
2 tablespoons all-purpose flour
1 teaspoon dried basil leaves
1/8 teaspoon garlic powder
Preheat oven to 350° F Sprinkle 1 cup cheese and half of pepperoni pieces onto bottom of pie shell.
Whisk evaporated milk, eggs, flour, basil and garlic powder in medium bowl until blended. Pour mixture into pie shell. Sprinkle with remaining cheese. Decorate top with remaining pepperoni pieces and any other topping you like. Place quiche on baking sheet (if pie pan is made of aluminum foil).
Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Cool for 5 minutes before serving.
TIP:
• Choose 1/4 cup of any of your favorite toppings (such as chopped onions, red or green peppers or sliced black olives) and add as topping with the remaining pepperoni pieces.
Nutritional Information
Serving Size 1/8 servings of recipe
Calories 290
Calories from Fat 170
GREEN VELVET CAKE
~Shared by Johnny, LA
A colorful cake recipe to grace any holiday table.
Ingredients
Cake
2½ cups all-purpose flour
1 teaspoon unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups sugar
1 cup buttermilk
1½ cups vegetable oil
2 eggs
1 teaspoon vinegar
1 teaspoon vanilla extract
1 1-ounce bottle green food coloring
Icing
1 8-ounce package cream cheese, at room temperature
½ cup (one stick) margarine, at room temperature
1 pound confectioner’s sugar
1 teaspoon vanilla
1 cup chopped pecans (optional)
Preparation
Cake
1. Preheat oven to 350°F and grease and flour two 9-inch cake pans.
2. In medium bowl stir together flour, cocoa powder, baking soda and salt. In large bowl mix together sugar, buttermilk, oil, eggs and vinegar. Add dry mixture to wet. Beat on medium speed until well blended. Add vanilla and food coloring and beat on low speed till blended.
3. Pour into cake pans and bake until a toothpick inserted in center comes out clean, 25-30 minutes. Allow to cool 10 minutes in pan before turning out to cool completely.
Icing
Cream together cream cheese and margarine. Add confectioner’s sugar, vanilla and nuts. Mix till spreading consistency. A few drops of milk can be added if needed. Frost the cake.
Serves 12
Source: http://www.guideposts.org/recipes/christmas-recipe-green-velvet-cake
CRACKLIN CORNBREAD
~Shared by Johnny, LA
1 Cup cracklings
1/2 Cup hot water
2 Cups sifted yellow cornmeal
1 Tsp. salt
Small amount of cold water
bacon fat for skillet pour a little in the cornbread too
Preheat oven to 425 degrees. Mash or break cracklings. Mix with hot water and pour into cornmeal; add salt. Use sufficient amount of cold water to make dough. Let stand 5 minutes. Shape into pones and place in a cast-iron skillet that has been heated with a few tablespoons of grease. Bake until brown, for about 15 minutes, then reduce heat to 350 degrees and bake for 30 to 45 minutes.
SOUTHERN GENTLEMAN PECAN PIE
~Shared by Johnny, LA
1/4 cup butter or margarine
1/4 tsp salt
1 tbsp all-purpose flour
1 cup pecans ( I add another 1/2 cup of pecans, total 1 1/2 Cups)
1 tbsp cornstarch
2 eggs
1 1/2 cups Steen's Pure Cane Syrup
1 tsp vanilla
1/2 cup sugar
Unbaked pastry for 1 medium sized pie
Melt the butter, add flour and cornstarch and stir until smooth. Then add syrup and sugar and boil 3 minutes. Cool. Add beaten eggs, nuts and vanilla, blending well. Pour into pan lined with unbaked pastry. Bake in hot oven at 450 degrees for 10 minutes, then reduce to 350 degrees and bake 30 to 35 minutes.
LOUISIANA SAUSAGE
~Shared by Johnny, LA
5-lbs medium ground pork butt
2-tsp cayenne
1 1/2-tsp chili pepper
5-tsp salt
1-large minced onion
2-tsp black pepper
4-cloves pressed garlic
1/2-tsp allspice
1-cup cold water
2-tsp thyme
Combine all ingredients, mix well and stuff into hog casing, or make into patties
CAJUN EGGNOG
~Shared by Johnny, LA
This recipe comes from my Dad’s Aunt Louise of Larose, Louisiana. As you can see, she leaves the choice of hooch up to the drinker, but the basic recipe provides a great start to some serious holiday sipping.
Louise’s Eggnog recipe
Ingredients:
3 qts. Half & half
6 eggs
1 cup sugar
1 tsp. Vanilla
½ stick butter
Procedure:
1. Put milk on range in large pot @ low heat, add butter
2. Separate eggs
3. Put egg yolks in bowl
4. Add ½ cup cold milk and blend
5. Add sugar, blend again
6. Add vanilla, blend
7. Add two cups of heated milk slowly to the egg mixture
8. Add egg mixture to pot stirring constantly for 3-4 minutes
Meringue:
1. Beat egg whites until stiff
2. Add ½ cup sugar, beat till stiff
3. Drop large spoons full into pot mixture, allow to cook for 3 minutes
4. Add whiskey to individual cups
Always watch pot carefully from start to finish to avoid burning.
HOT SAUSAGE SPOON BREAD
~Shared by Johnny, LA
3 cups milk, whole or low-fat but not skim
1 cup self-rising cornmeal
2 tablespoons unsalted butter
1 teaspoon sugar
1/2 teaspoon salt
1 pound hot pork sausage, cooked, crumbled and drained
4 eggs, separated
Preheat oven to 350 degrees. Lightly grease a 2-quart baking dish and place in the oven while it preheats.
Meanwhile, pour the milk into a large saucepan over medium-high heat. Gradually add cornmeal and bring to a boil, stirring occasionally. Cook 4 minutes and add the butter, sugar and salt. Cool 4 minutes then add the cooked sausage. Beat the egg yolks and add to the cornmeal mixture.
In a separate bowl, beat the egg whites until stiff peaks form. Fold into the cornmeal mixture and transfer to the prepared baking dish. Bake 45 minutes or until top is golden brown. Let stand 5 minutes and serve warm.
Serves 8 as a side dish; 4 as entree.
Source: "1,001 Ways to Cook Southern"
ROAST LEG OF LAMB
~Shared by Dorie, IL
4 cloves garlic, sliced
2 tablespoons fresh rosemary
salt to taste
ground black pepper to taste
5 pounds leg of lamb
Directions
Cut slits in the top of the leg of lamb every 3-4 inches, deep enough to push slices of garlic down into the meat. Salt and pepper generously all over the top of lamb, place several sprigs of fresh rosemary under and on top of the lamb.
Roast at 325-350 degrees F (165-175 degrees C) until the lamb is cooked to medium well. Do not overcook the lamb, the flavor is best if meat is still slightly pink.
FILLED ANGEL FOOD CAKE
~Shared by Dorie, IL
Angel food cake mix
Can cherry pie filling
Bake cake according to directions. Cool and slice 1/2" off top of cake. Remove center from cake leaving 1/2" around edge and bottom. Spoon pie filling in cavity. Spread 1/2 cup of topping (directions below) over pie filling. Replace top and frost with topping. Garnish with small amount of grated chocolate (optional). Refrigerate 1 hr. before serving. Store in refrigerator.
TOPPING:
8 oz. frozen fat-free whipped topping, thawed
1 pkg. sugar-free hot chocolate mix
Fold together.
AUTUMN APPLE SALAD
~Shared by Dorie, IL
1 (20 ounce) can crushed pineapple with juice
2/3 cup white sugar
1 (3 ounce) package lemon flavored gelatin mix
1 (8 ounce) package cream cheese, softened
1 cup diced, unpeeled apples
1 cup chopped nuts
1 cup chopped celery
1 cup frozen whipped topping, thawed
Directions
In a medium saucepan over medium heat, boil the pineapple and sugar 3 minutes. Mix in the lemon gelatin mix, stirring until dissolved. Stir in the cream cheese. Remove from heat and allow to cool 10 to 15 minutes.
Gently fold the apples, nuts, celery and whipped topping into the mixture. Transfer to a 9x9 inch square pan. Refrigerate 4 hours, or until firm.
BAKED WALNUTS
~Shared by Dorie, IL
2 egg whites, stiffly beaten
1 cup white sugar
1/2 cup butter, softened
1 pound walnut halves
Directions
Preheat oven to 350 degrees F (175 degrees C).
To the stiff egg whites add sugar, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet.
Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
THANKSGIVING APPLE COBBLER
~Shared by Dorie, IL
1 stick butter
1 C sugar
1 c flour
3/4 C. milk
1 can apple pie filling
Melt butter in casserole dish. Mix sugar, flour, and milk. Pour this mixture over butter. Spread apple pie filling over the top. Cook at 350 degrees 30 minutes or until golden brown.
SALMON CHOWDER
~Shared by Dorie, IL
2 pounds red potatoes, peeled and cubed
1 large onion, chopped
1 can (49-1/2 ounces) chicken broth
1 pound salmon fillets, cut into 1-inch pieces
1/2 pound sliced bacon, cooked and crumbled
2 cups whole milk
1 cup half-and-half cream
1 tablespoon butter
1/2 teaspoon salt
Pepper to taste
Directions
In a Dutch oven, combine the potatoes, onion and broth. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are tender. Add salmon and bacon; cook over medium heat until fish flakes easily with a fork.
Reduce heat; stir in the milk, cream, butter, salt and pepper; heat through (do not boil). Thicken if desired. Yield: 14 servings.
CRANBERRY SUPREME SALAD
~Shared by Dorie, IL
1 (3 oz.) pkg. raspberry gelatin dessert
1 c. boiling water
1 (16 oz.) can whole cranberry sauce
1 (3 oz.) pkg. lemon gelatin dessert
1 c. boiling water
1 (3 oz.) pkg. cream cheese
1/3 c. mayonnaise
1 (8 1/2 oz.) can crushed pineapple, undrained
1 c. whipping cream
1 c. miniature marshmallows
Dissolve raspberry gelatin in 1 cup boiling water; stir in cranberry sauce. Pour into bottom of a 1 1/2 quart round mold. Chill until partially set. Dissolve lemon gelatin in 1 cup boiling water; set aside. Beat together cream cheese and mayonnaise; gradually add lemon gelatin. Stir in pineapple. Chill until partially set. Whip cream; fold into lemon mixture; add marshmallows. Spread lemon layer on top of cranberry mixture. Chill until set.
Yield: 12 servings.
RED VELVET BON BONS CANDY
~Shared by Dorie, IL
1 box of Red Velvet cake mix, prepared as directed
1 (16 oz.) container cream cheese frosting
1 pound almond bark (white or chocolate)
Bake cake per package directions in a greased 9X13 inch pan. When cool, crumble into a large bowl and mix in the icing, (may be better with fingers) Form into Ping-Pong size balls and place on cookie sheet. Refrigerate till firm. Melt almond bark over hot water and stir till smooth. Dip firm balls in the melted bark and place on waxed paper to dry.
RECIPES THAT ARE HEALTHIER AND A BIT LIGHTER . . .
PUMPKIN CREAM CHEESE DIP
~Shared by Treva, NC
Dietitian's tip:
This light dessert stands in nicely for calorie-rich pumpkin pie. You can also use it as a spread for bagels.
Serves 12
8 ounces low-fat cream cheese (room temperature)
3/4 cup of canned pumpkin (unsweetened, unsalted)
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon vanilla
Serve with:
6 apples sliced
Mix all ingredients for the spread together in a mixing bowl by hand or with an electric mixer (medium speed). Serve with apple slices for dipping.
Nutritional analysis per serving
Serving size: about 3 tablespoons
Total carbohydrate 18 g; Dietary fiber 3 g; Sodium 91 mg;Saturated fat 2 g; Total fat 3 g;
Cholesterol 10 mg; Protein 2 g; Monounsaturated fat 1 g; Calories 107
(LIGHT) KING RANCH CHICKEN CASSEROLE
~Shared by Maggie, TX
This is a Texas classic, lightened up.
Ingredients
1 large onion, chopped
1 large green bell pepper, chopped
Vegetable cooking spray
2 cups chopped cooked chicken breasts
1 (10-ounce) can fat-free cream of chicken soup, undiluted
1 (10-ounce) can fat-free cream of mushroom soup, undiluted
1 (10-ounce) can diced tomato and green chiles
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
12 (6-inch) corn tortillas
1 (8-ounce) block reduced-fat Cheddar cheese, shredded
Preparation
Sauté onion and bell pepper in a large skillet coated with cooking spray over medium-high heat 5 minutes or until tender.
Stir in chicken and next 6 ingredients; remove from heat.
Tear tortillas into 1-inch pieces; layer one-third tortilla pieces in bottom of a 13- x 9-inch baking dish coated with cooking spray. Top with one-third chicken mixture and one-third cheese. Repeat layers twice.
Bake at 350° for 30 to 35 minutes or until bubbly.
Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
Nutritional Information
Amount per serving Calories: 282 Calories from fat: 32% Fat: 9.9g Saturated fat: 5g Monounsaturated fat: 0.5g Polyunsaturated fat: 0.7g Protein: 21g Carbohydrate: 26.4g Fiber: 3.1g Cholesterol: 54.4mg Iron: 0.7mg Sodium: 947mg Calcium: 248mg
Source: Southern Living March 2004
DIABETIC RECIPES . . .
CRANBERRY NUT TEA CAKE
~Shared by Mary S., FL
Yield: 1 Cake (9 Servings)
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup orange juice
- 1/3 cup plus 2 tablespoons canola or corn oil
- 1 large egg
- 1/2 cup fresh or thawed frozen cranberries, chopped
- 1/2 cup chopped walnuts
- 1 teaspoon grated orange zest
- 1 tablespoons powdered sugar
DIRECTIONS
Preheat the oven to 375 degrees F.
Prepare an 8-inch square baking pan with non-stick pan spray.
Combine the flour, sugar, baking powder, salt, and cinnamon in a medium bowl; mix to blend. Stir in the orange juice, oil, and egg. Fold in the cranberries, walnuts, and orange zest.
Pour the batter into the prepared pan. bake for 25 to 30 minutes, until the top is firm and an inserted toothpick or knife comes out clean. Cool on a wire rack.
Before serving, sift powdered sugar on top of the cake and cut it into nine 2-1/2 inch squares.
Nutritional Information Per Serving: Calories: 299; Protein: 4 g; Sodium: 218 mg; Carbohydrates: 35 g; Fat: 16 g; Cholesterol 24 g Exchanges: 2-1/2 Other Carbohydrate, 2-1/2 Fat
Source: The New Family Cookbook for People with Diabetes
SWEDISH MEATBALLS
~Shared by Mary S., FL
Yield: 12 servings
INGREDIENTS
- 1 egg
- 1/2 cup low-fat (1%) milk
- 2 slices white bread, lightly toasted and made into coarse crumbs
- 1/2 small onion, minced
- 2 tablespoon minced fresh parsley
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground allspice
- 1/4 teaspoon nutmeg
- 1 pound ground skinless turkey breast
- 1/2 pound lean ground pork
- 3 tablespoons all-purpose flour
- 2 teaspoons vegetable oil
DIRECTIONS
In a large bowl, whisk the egg with the milk and bread crumbs; let stand for 5 minutes. Add the onion, parsley, salt, allspice, and nutmeg; blend well. Add the meats and stir with a fork until well blended. Cover and chill for at least 30 minutes.
Sprinkle with flour on a piece of waxed paper and place next to the meat bowl. Shape the meat into 48 meatballs, about 1 tablespoon each. Dip each meatball lightly in the flour and place on a baking sheet. Set aside.
In a large nonstick skillet, heat 1 teaspoon of the oil. Add half the meatballs and cook until browned all over, 5 minutes. Cover and cook the meatballs until the meat is no longer pink, 20-25 minutes, turning occasionally. (Remaining meatballs should be refrigerated.) Transfer the cooked meatballs to a bowl, cover, and keep warm.
Remove any small meat pieces from the skillet. Repeat step 3 with the remaining meatballs.
Nutritional Information Per Serving: Calories: 106; Protein: 15 g; Sodium: 65 mg; Carbohydrates: 5 g; Fat: 3 g; Cholesterol 54 g Exchanges: 1/2 Starch, 2 Very Lean Meat
Source: Forbidden Foods Diabetic Cooking
ITALIAN MEATBALL SOUP
~Shared by Mary S., FL
Yield: 8 servings (about 2 cups each)
INGREDIENTS
- 1-1/2 pounds ground turkey
- 2 egg whites
- 1/4 cup seasoned dry bread crumbs
- 4 cloves garlic, minced, divided
- 3 tablespoons Italian seasoning, divided
- Olive oil cooking spray
- 4 cans (15 ounces each) reduced-sodium chicken broth
- 3 cups water
- 2 cups green beans, diagonally cut into 1/2-inch pieces
- 4 medium carrots, sliced
- 2 medium onions, coarsely chopped
- 8 ounces thin spaghetti, uncooked, broken into 2-to 3-inch pieces
- 2 medium plum tomatoes, coarsely chopped
- Salt and pepper, to taste
DIRECTIONS
Mix ground turkey, egg whites, bread crumbs, 2 cloves of garlic, and 2 tablespoons of Italian seasoning until well blended; shape mixture into 32 meatballs. Spray large saucepan with cooking spray; heat over medium heat until hot. Cook meatballs until browned on all sides, 5 to 7 minutes.
Add chicken broth, water, green beans, carrots, onions, remaining 2 cloves garlic, and remaining 1 tablespoon Italian seasoning to saucepan; heat to boiling. Reduce heat and simmer, covered until vegetables are almost tender, about 8 minutes.
Heat soup to boiling; add pasta and tomatoes. Reduce heat and simmer, uncovered, until pasta is al dente, about 10 minutes. Season to taste with salt and pepper.
Nutritional Information Per Serving: Calories: 270; Protein: 19 g; Sodium: 174 mg; Carbohydrates: 30.2 g; Cholesterol: 31.7 mg; Fat: 8.7 g Exchanges: 1-1/2 Bread, 2 Meat, 1/2 Fat
Source: 1,001 Recipes For People with Diabetes
RECIPES FOR TWO . . .
NO BAKE OATMEAL COOKIES (Small batch)
~Shared by Maggie, TX
A no bake cookie recipe with oatmeal, peanut butter and cocoa made in the microwave for a quick dessert or treat.
Hands On: 10
Total: 20
Makes: 6 servings (1 cookie each)
Ingredients:
1/3 cup granulated sugar
2 teaspoons unsweetened cocoa
2 tablespoons fat free milk
2 tablespoons Peter Pan® Crunchy Peanut Butter
1/4 teaspoon vanilla
1/2 cup quick-cooking rolled oats
Directions
Stir together sugar, cocoa and milk in 4-cup glass measure or medium microwave-safe bowl. Microwave on HIGH 1 to 1-1/4 minutes or until boiling, stirring once.
Stir in peanut butter and vanilla until blended. Stir in oats until combined. Drop by spoonfuls onto a waxed paper-lined plate to make 6 cookies. Cool in freezer 10 minutes before serving.
Nutritional Information:
6 servings (1 cookie each) Calories 100; Total Fat 3 g (Saturated Fat 1 g); Cholesterol 0 mg; Sodium 20 mg; Carbohydrate 16 g; (Dietary Fiber 1 g, Sugars 11 g); Protein 2 g; Percent Daily Values*: Vitamin A 0%; Vitamin C 0%; Calcium 1%; Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet.
Source: Ready, Set, Eat
THAI CHICKEN PASTA
~Shared by Maggie, TX
I try to buy fresh chicken when it's on sale. I cook a big batch in the slow cooker, then shred it and package it in amounts suitable for recipes like this. When I want it, it just needs to be pulled out of the freezer and defrosted! —Jeni Pittard, Canon, Georgia
2 Servings
Prep/Total Time: 25 min.
Ingredients
3 ounces uncooked whole wheat linguine
1/2 cup salsa
2 tablespoons reduced-fat creamy peanut butter
1 tablespoon orange juice
1-1/2 teaspoons honey
1 teaspoon reduced-sodium soy sauce
1 cup cubed cooked chicken breast
1 tablespoon chopped unsalted peanuts
1 tablespoon minced fresh cilantro
Directions
Cook linguine according to package directions. Meanwhile, in a microwave-safe dish, combine the salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave on high for 1 minute; stir. Add the chicken; heat through. Drain linguine. Serve with chicken mixture. Garnish with peanuts and cilantro.
Nutritional Facts: 1 serving equals 409 calories, 10 g fat (2 g saturated fat), 54 mg cholesterol, 474 mg sodium, 46 g carbohydrate, 6 g fiber, 33 g protein.
Source: Taste of Home 2014
http://www.tasteofhome.com/recipes/thai-chicken-pasta#ixzz3IQf4vEpQ
RECIPES FROM ME TO YOU . . .
POPPY SEED CHICKEN CASSEROLE
1 T. butter
8 oz. sliced mushrooms (I use canned)
3-4 cups cooked, cubed chicken breasts
1 can cream of chicken soup
1 cup sour cream
2 oz. pimento - drained (optional)
Topping:
1/2 cup butter
1-1/3 cup Ritz crackers, crushed (almost one sleeve)
2 teaspoons poppy seed
Melt butter. Saute mushrooms until tender, OR add canned mushrooms.
Stir in cooked chicken, soup, sour cream and pimento. Mix well.
Spoon mixture into a greased 2-quart casserole.
In small bowl, combine crushed crackers, 1/2 cup butter and poppy seed. Sprinkle over chicken. Bake at 350 degrees for 25 minutes or until hot and bubbly.
PINEAPPLE CASSEROLE
¼ lb butter (let it soften)
¾ cup granulated sugar
4 unbeaten eggs
1 medium can crushed pineapple (drained)
5 slices bread (I use white) cut into 1 inch cubes
Cream butter with the sugar.
Add 4 unbeaten eggs one at a time.
Fold in the pineapple then the bread
Pour into greased casserole dish (put something under it to catch any juices that might overflow and get your oven yucky).
Bake for 45 minutes at 350 degrees.
SOUR CREAM AND CHIVE POTATO CASSEROLE
4 pounds potatoes (12 medium)
1/8 teaspoon black pepper
8 ounces light cream cheese
1/4 cup chopped fresh chives
1 cup lowfat sour cream
1/2 teaspoon paprika
1 tsp. garlic powder
2 tablespoons butter
Boil and mash the potatoes by hand. Don’t overmix or they will become gummy. Add cheese, sour cream, salt and pepper with a wooden spoon until mixed. Fold in chives and spoon into a baking dish. Top with the paprika and butter. Bake at 350 F for 30 mins.
SOUR CREAM HASH BROWN CASSEROLE WITH RITZ CRACKER TOPPING
Prep time: 10 min
Cook time: 40 min
Yield: About 10 servings
1/3 cup of unsalted butter
1/2 cup of chopped onion
1 can of condensed cream of chicken soup
2 cups of sour cream
1 teaspoon of salt
4 turns of the pepper grinder
2 cups of shredded cheddar cheese
2 pound bag of frozen southern style diced or shredded hash brown potatoes, thawed
3 tablespoons of unsalted butter, melted
1/2 sleeve of Ritz crackers, crushed
Preheat oven to 350 degrees F. Butter or spray a 9 x 13 inch baking dish; set aside.
Melt butter in a large skillet over medium heat, and sauté the onion just until soft, but not browned. Stir in the soup, sour cream, salt, and pepper until well mixed. Stir in the cheese until blended in well. Add the shredded potatoes and mix. Taste and adjust seasoning. Turn out into prepared baking dish. Mix the 3 tablespoons of melted butter with the cracker crumbs and sprinkle evenly over the top of the casserole. Bake at 350 degrees F for 40 to 45 minutes, or until hot and bubbly.
Crockpot: Prepare as above, except add 1 soup can of milk. Mix and transfer to a slow cooker that you've buttered or sprayed with non-stick spray. Cover and cook on high for about 3 hours. Omit cracker topping.
Variations: Instead of topping with crackers, can simply top the casserole with extra cheese during the last 5 minutes of baking. Can also eliminate the sour cream, but increase the butter to a full 1/2 cup. Additional add-ins include green and red bell pepper, one (3 ounce) well drained jar of pimentos, 1/2 cup of pickled jalapeno slices, chopped, and/or Cajun or Creole seasoning. Can substitute other cream soups (cream of celery, cream of mushrooms) and okay to use the lower fat/sodium soups also. Try the roasted garlic cream of mushroom for a change. Also great with cubed leftover ham, pork or turkey stirred in to make it a main dish.
Source: From the Kitchen of Deep South Dish
http://deepsouthdish.com
ONE POT SPAGHETTI
Prep Time: 10 minutes
Total Cooking Time: 30 minutes
Serves: 6-8
Ingredients:
1 lbs ground beef (or turkey)
1/2 tsp minced garlic
1 tsp onion powder
1 -28 oz jar of your favorite spaghetti sauce
12oz dry spaghetti noodles, broken into pieces
14oz chicken broth
1/4 cup grated Parmesan cheese
1/2 cup water
Directions:
In a large pot (you will need a lid), brown ground beef with minced garlic and onion powder until no longer pink. If necessary, drain, then, return to pot.
Add spaghetti sauce, chicken broth and water into pot. Bring to a boil.
Add spaghetti noodle.
Reduce heat and cook covered for 20 minutes or until pasta noodles are tender.
You will need to stir noodles occasionally. If necessary, add additional water in small amounts.
Stir in Parmesan cheese before serving.
Adapted From Stacy Make Cents
GUACAMOLE
4 ripe Mexican avocados
1/2 cup minced red onion
2 tbsp minced jalapeno peppers
2 tbsp fresh lime juice
2 tbsp (I used 2 cap-fulls) extra-virgin olive oil
3 cloves garlic, minced
3/4 tsp salt
3/4 tsp pepper
1/2 plum tomato, seeded and diced
Mash (using a potato masher) avocados first, then add the rest of the ingredients and mix. Cover and store in fridge.