PUBLISHER'S CORNER . . .
Good morning, friends! Welcome to the most recent edition of A to Z Recipes Newsletter. Where in the HECK have you been??? Oh, that's right... it was I who didn't meet you here! Well, I am here now and glad to be here with you again. I see, as I grow older, that the old gray mare just ain't what she used to be. I'd like to thank all who have written me over the months, wanting to know if I am OK. Of course, if I'd been sending newsletters out, no one would have had to. My absence may be attributed to a LOT of things. However, my return was the result of bowing my head for my Thanksgiving prayer. As I thanked God for all with which I've been blessed, on the top of the list was "my family and friends". And many of them are right here! I thought it was time to give back to those who've given me love unconditionally. Many for over fifteen years!
We've got some terrific recipes today. They cover appetizers, salads, leftovers, main course, desserts and more. I bet if my email burst at the seams with new recipe submissions, I'd be forced to send out another issue soon. Just sayin'. . .
Regarding recipe submissions... I lost many recipe files when my old home PC hit the trash bin. I STILL have not replaced that old computer and am still relying on my (even older!) laptop, but am open to all recipes and postables you send my way. As usual, send recipes to my A to Z Recipes email address: a2zrecipes@fastmail.fm. Make the subject line reflect that it is a recipe submission. Other items may be sent to my personal email address, making the subject line reflect it is for A to Z. As always for ALL items, tell me who your are (name) and location (City and/or state, country). Thank you!
DID YOU KNOW . . .
This is such a great idea. Yes, its a recipe, but it also is a valuable tool for those who will miss breakfast rather than dirty a lot of dishes by cooking. And for those cooking for only one or two, it is a downright awesome breakfast, lunch or dinner. We always have tortillas on hand (hey, this is TEXAS!). I have only tried this with flour tortillas but I bet corn ones would be delish, too. We like it served with salsa and/or queso on top. Visit the web site listed below to see a step-by-step tutorial, which really helped me. ~Maggie
Southwestern Egg In A Basket
"We love to make these southwestern style eggs in a basket for breakfast on the weekend or even for a late night snack. They’re super easy to make and we almost always have the ingredients on hand. Egg in a basket is usually made with toast and has many other names like egg in a nest and toad in a hole. Equally delicious by any name, switching a tortilla for the bread is a fun alternative way to serve eggs."
Yield 1 serving
Preparation Time 5 minutes
Cooking Time 10 minutes
Ingredients
1 egg
1 small flour or corn tortilla
1/4 cup shredded cheddar cheese
dash salt
dash pepper
Directions
Preheat oven to 400 degrees.
Place tortilla on a baking sheet and sprinkle 1/4 cup shredded cheddar cheese in a circle near the outer edge of the tortilla.
Break an egg and drop into the center of the shredded cheese.
Add a dash of salt and pepper.
Bake at 400 degrees for 10 minutes.
Cost $0.56
Source: $5 Dinners
http://www.5dollardinners.com/denises-southwestern-egg-in-a-basket/
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
READER FAVORITES . . .
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)
BASIC ONION JAM
~Shared by Luanne, FL
Got to make this at least once. Great on Hamburgers or w/ any meat.
Ingredients:
3 medium onions, about 1 to 1 1/2 pounds, quartered and sliced
2 tablespoons olive oil
3 tablespoons vegetable broth
3 tablespoons balsamic vinegar
2 tablespoons brown sugar salt, to taste
Preparation: Put the olive oil in a medium skillet over medium heat. When the oil is hot, add the onions. Cook the onions, stirring, until translucent and lightly browned. Add the vegetable broth (you can use chicken broth), vinegar, and brown sugar.
Cover and cook over low heat, stirring occasionally, until the onions are very soft and liquids have reduced to a syrup consistency.
Makes about 1 cup.
PECAN PIE CAKE
~Shared by Luanne, FL
Serves about 6
Ingredients
1 box yellow cake or butter cake mix
1/2 cup melted butter (or margarine, I don’t judge)
1+ 1/2 cups light corn syrup
4 eggs
1/2 cup dark brown sugar, packed
1 teaspoon vanilla
1 +1/2 cups chopped pecans
Instructions
Mix cake mix, 1 egg, and melted butter until well blended. Reserve 2/3 cup of this batter. Spray a 9x13 pan with cooking spray. Spread remaining batter into this pan and bake at 325 for 15 minutes, or until just lightly browned. In a mixing bowl, stir together reserved 2/3 cup batter, syrup, 3 eggs, brown sugar, vanilla and pecans. Pour filling on top of crust and cook at 325 for 50-60 minutes, until set in the center. Allow to cool completely before serving.
UNSTUFFED CABBAGE
~Shared by Luanne, FL
Ingredients:
1 small cabbage
1 24 ounce jar spaghetti sauce
1 onion, chopped
1 lb. bulk Italian sausage, mild (sweet) or hot according to your tastes
2 Tbsp. olive oil
2 tsp. Italian seasoning
1 tsp. garlic powder
salt and pepper to taste
2 cups cooked rice
1 1/2 cups shredded mozzarella cheese
Instructions:
In a very large skillet, brown Italian sausage. When the meat is done, remove the meat to a bowl. Add the olive oil to the skillet and sauté the onion and cabbage until both are soft. Place onion and cabbage in the bottom of a greased 3 quart casserole dish. Combine the meat, seasoning and rice and layer that on top of the cabbage. Pour the spaghetti sauce on top of the meat. Sprinkle the cheese on top of the sauce. Bake at 375 for 35 minutes or until heated through and bubbly.
NUTTY CHOCOLATE PEAR BEARS
~Shared by Marilyn M., OH
Try making this sweet and simple dessert for a final touch to the holiday.
1 can (15 1/4 oz.) drained pears
1/3 cup peanuts, finely chopped
Chocolate syrup
Maraschino cherries
Roll each pear half in finely chopped peanuts. Arrange 1 or 2 pears on each serving dish then drizzle chocolate syrup generously over each serving.
Top with maraschino cherries.
UNBELIEVABLE LEMON CREAM CHEESE BARS
~Shared by Marilyn M., OH
2 (8 oz) packages refrigerated crescent roll dough, divided
2 lemons, zested and juiced, divided
2 (8 oz) packages cream cheese, softened
1/2 cup white sugar
2 Tbsp. butter, melted
3 Tbsp. white sugar
Preheat oven to 350 degrees F ~ Line bottom of a 9×13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges.
Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl.
Beat cream cheese and 1/2 cup sugar into lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer.
Unroll the second can of crescent roll dough and layer over cream cheese mixture, gently stretching dough to the edges.
Brush melted butter over crescent roll dough layer.
Mix remaining lemon zest and 3 tablespoons sugar together in a bowl; sprinkle over butter.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for about 20 minutes.
Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares, leaving on foil.
Return dessert to the baking dish and refrigerate until chilled, at least 1 hour.
RESTAURANT-STYLE MEXICAN RICE
~Shared by Marilyn M., OH
3 Tbsp. vegetable oil
1 cup long grain rice, uncooked
1 tsp. fresh minced garlic
1/2 tsp. kosher salt
1/2 tsp. cumin
1/2 cup tomato sauce
1 (14 oz) can chicken broth
3 Tbsp. finely chopped fresh cilantro
Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the garlic, salt, and cumin and stir the rice until it looks golden. Add the tomato sauce, chicken broth, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat and fluff with a fork. Serves 4.
CRUNCHERS
~Shared by Marilyn M., OH
80 Keebler Club Crackers (or use Nabisco Waverly Crackers, or a similarly buttery cracker that has a rectangular shape.)
1 cup butter
2 cups graham cracker crumbs
1 cup firmly packed dark brown sugar
1/2 cup milk
1/3 cup sugar
2/3 cup creamy peanut butter
1 cup semi-sweet chocolate chips
Line an ungreased 9 X 13-inch baking pan with foil, allowing foil to extend about an inch on either end. Line the foil with 1 layer of club crackers, cutting to fit if necessary.
In a large saucepan, melt butter over medium heat. Add graham cracker crumbs, brown sugar, milk and sugar.
Bring to a boil and boil for 5 minutes, stirring constantly. (Begin timing 5 minutes from when you see the first bubbles.)
Note: Since “medium heat” might be different on various models of stoves, I recommend watching the mixture and at the 3 to 4 minute mark remove from the heat if the consistency is that of a thickening pudding. (Does that make sense?)
If butter separates, use a slotted spoon to drop the graham mixture over the crackers. Pour off the butter into a bowl lined with foil and set aside to let it solidify. Re-melt the butter and use for any dessert recipe that calls for melted butter or to grease a skillet.
Remove from heat and spread half of graham mixture evenly over crackers. Place another single layer of crackers evenly over graham mixture, cutting to fit if necessary.
Spread remaining graham mixture evenly over crackers. Top evenly with remaining crackers.
In a small saucepan, combine peanut butter and chocolate chips. Melt over medium-low heat, stirring constantly. Spread evenly over top of crackers. Cover, and chill for at least 1 hour.
Lift foil overhang and remove Crunchers from pan. Cut into bars.
Makes a lot.
STICK OF BUTTER RICE
~Shared by Marilyn M., OH
The best rice you’ll ever eat.
1 cup uncooked white rice (NOT instant)
1 (10 oz) can Condensed French Onion Soup
1 (10 oz) can Beef Broth
1/2 cup butter, sliced (1 stick)
Preheat oven to 425 degrees. In a 9x9 inch baking dish combine rice, soup and broth. Cut butter into slices and place on top of the mixture. Cover with foil and bake for 30 minutes. Remove cover and bake 30 minutes more.
This can be doubled or tripled to feed more.
Optional: small can of drained mushrooms can be added as well.
BROCCOLI SUPREME SALAD
~Shared by Marilyn M., OH
10 cups broccoli florets (about 3-1/2 pounds)
6 cups seedless red grapes (about 3 pounds)
1 cup sliced celery
6 green onions, sliced
2 cups mayonnaise
2/3 cup sugar
2 Tbsp. cider vinegar
1 pound sliced bacon, cooked and crumbled
1-1/3 cups slivered almonds, toasted
In a large salad bowl, combine the broccoli, grapes, celery and onions. In a small bowl, combine the mayonnaise, sugar and vinegar. Pour over broccoli mixture and toss to coat. Cover and refrigerate for at least 4 hours or overnight. Just before serving, gently stir in bacon and almonds. Yield: about 20 servings
CHOCOLATE CHIP CHEESE BALL
~Shared by Marilyn M., OH
1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioners' sugar
2 Tbsp. brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans Graham crackers
In a large bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined. Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers. Yield: 1 cheese ball (about 2 cups).
PUFF PASTRY DONUTS
~Shared by Marilyn M., OH
2 sheets puff pastry, thawed
Vegetable oil, for frying
2 cups powdered sugar
4 Tbsp. milk
2 teaspoons vanilla extract
On a lightly floured surface, roll out puff pastry.
Cut circles out of puff pastry using two different sized circle cookie cutters, a larger circle for the outside and a smaller circle for the center.
Fill a large pot with an inch of vegetable oil and heat over medium-high heat. Cook donuts in hot vegetable oil, flipping when one side is golden.
In a mixing bowl, whisk together sugar, milk and vanilla to make glaze.
While the donuts are still hot, dip them in the glaze.
THE BEST SPAGHETTI SALAD
~Shared by Marilyn M., OH
The perfect side dish for a party, potluck, or BBQ because it feeds a crowd! It's also full of flavor and simple to throw together, making it an instant favorite!
1 pound thin spaghetti, broke into 3-4" pieces
3 Roma tomatoes, diced
1 medium zucchini, diced
1 medium yellow zucchini squash, diced
1 green pepper, diced
1 red pepper, diced
1 red onion, diced
1 cucumber, diced
2 (2.25 oz) cans sliced olives, drained
8 oz cheddar cheese, cut into small cubes
Dressing:
1 (16 oz) bottle Italian dressing (I love Wishbone Robusto Italian)
1/4 cup grated Parmesan cheese
1 teaspoon paprika
1/4 teaspoon garlic powder Topping:
1 teaspoon Salad Supreme or Johnny's Seasoning (this is optional, but I love the little flavor boost it adds!)
Cook spaghetti according to package directions, then rinse in cold water and drain. Set aside and let cool.
Place tomatoes, zucchini, squash, peppers, onion, cucumber, olives, and cheese in a large bowl. Add cooled spaghetti noodles and mix well.
In a small bowl, mix together dressing, Parmesan cheese, paprika, garlic powder. Pour on top of the spaghetti and vegetables and mix until completely combined. Sprinkle the top with Salad Supreme.
Let sit in the fridge for at least 2 hours before serving (this salad gets better with time, as the flavors meld together).
Serves: 15
CREAMED CHIPPED BEEF
~Shared by Larry J., TN
1 jar dried beef, sliced into thin ribbons
4 tablespoons butter
4 tablespoons all-purpose flour
4 cups whole milk
Pepper to taste
Melt butter in a heavy pan over medium heat. Add flour to the pan and whisk for several minutes to remove the raw flour taste. Slowly pour in milk and whisk continuously until a thick sauce forms. Add pepper to taste and stir in the dried beef. Serve over generously buttered toast.
RED BEANS & RICE (SLOW COOKER RECIPE)
~Shared by Larry J., TN
1 pound dried red beans
7 cups water
1 green bell pepper, chopped
1 medium onion, chopped
3 celery stalks, chopped
3 garlic cloves, chopped
1/2 pound andouille sausage, sliced
3 tablespoons Creole seasoning
Hot cooked rice
Garnish: sliced green onions
Preparation
Place first 8 ingredients in a 4-quart slow cooker.
Cook, covered, at HIGH 7 hours or until beans are tender. Serve with hot cooked rice. Garnish, if desired.
SOUTHERN FRIED CORNBREAD
~Shared by Larry J., TN
Ingredients:
2/3 cup cornmeal
1/3 cup self rising flour
1/3 cup low fat buttermilk
1 large egg
oil for frying (I used about 3 tbsps. coconut oil, but you can use whatever you like)
Directions:
Combine first 4 ingredients together in a bowl, mixing well. Mixture should be very moist but not soupy. Heat oil in skillet and drop by spoonful's into oil. Cook till brown on one side and flip (it cooks kind of like a pancake) to brown on the other side. Place on plate with paper towels and blot any excess oil
PINEAPPLE PIE
(Johnny Cash's Mother's Recipe)
~Shared by Johnny, LA
Ingredients:
1 1/2 cups sugar
1/2 cup butter
1 cup crushed pineapple
3 tablespoons flour
1 teaspoon vanilla
2 eggs
1 unbaked pie shell
Directions:
Beat together all filling ingredients.
Pour into unbaked pie shell and bake 50 minutes in 350 degree oven or until it sets and is brown.
PORK MOLE COLORADITO
~Shared by Johnny, LA
Difficulty: Hard
Total Time: 4 hrs 30 mins
Makes: 6 1/2 cups (about 8 to 10 servings
Mole sauce isn’t easy to make, but it’s worth the effort. This version is redolent of cumin, oregano, and chocolate, which play off the gentle spice of dried guajillo and ancho chiles commonly found in Oaxaca, Mexico.
What to buy: The more exotic ingredients such as dried guajillo chiles, Mexican drinking chocolate, and Mexican oregano (a relative of lemon verbena) can be found in Latin markets or the Latin section of your supermarket.
Game plan: If you’re going to use this sauce to make tamales, keep the pork and sauce separate. When you are ready to fill the tamales, just shred as much pork as you’ll need.
Ingredients
For the pork:
1 (6-pound) pork shoulder, cut into 3-inch chunks
1 medium white onion, quartered
3 medium garlic cloves
2 teaspoons cumin seeds
2 teaspoons kosher salt
For the sauce:
9 dried guajillo chiles, stems and seeds removed
4 dried ancho chiles, stems and seeds removed
3 medium, unpeeled garlic cloves
1/2 medium white onion, cut in half lengthwise
3 tablespoons sesame seeds
1/4 teaspoon dried Mexican oregano
1/4 teaspoon dried thyme
4 1/2 to 5 cups reserved pork cooking liquid
12 ounces Roma tomatoes
3 tablespoons vegetable oil or lard
1/3 cup whole, raw pecans
1/4 cup raw pumpkin seeds
1/2 ripe yellow plantain, peeled and sliced into 1/2-inch-thick rounds
4 (1/2-inch-thick) slices sweet yeast roll
3/4 ounce Mexican drinking chocolate, such as Abuelita
4 teaspoons kosher salt
Instructions
For the pork:
Place all ingredients in an 8-quart pot and cover with cold water by 1 inch. Bring to a boil over high heat, then reduce heat to low. Cover and simmer until pork is fork tender, about 2 to 2 1/2 hours.
Remove pork to a dish; set aside. Reserve the cooking liquid.
For the sauce:
Place guajillo chiles in a large, dry cast iron skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a large bowl; set aside. Place ancho chiles in the skillet over medium heat and toast until fragrant, about 10 minutes. Transfer to a medium bowl; set aside. Pour enough very hot tap water over each bowl of chiles to cover, and let soak until softened, about 10 to 15 minutes. Drain both bowls and remove any tough stems; set chiles aside.
Meanwhile, place garlic and onion in the dry cast iron skillet over medium heat, turning occasionally until they’re translucent and slightly charred, about 10 minutes. Remove from the pan and when the garlic is cool enough to handle, peel it; set garlic and onion aside.
Place sesame seeds in the skillet over medium-low heat, stirring frequently until they’re evenly toasted. Let cool, then grind to a powder in a coffee or spice grinder (do not overgrind); set aside.
Combine reserved garlic and onion, ground sesame seeds, oregano, thyme, and 3/4 cup of the reserved pork cooking liquid in a blender. Cover and blend on low until smooth, about 1 minute. With the blender running, remove the cover and add reserved ancho chiles one by one, blending after each addition. (Add more pork cooking liquid only if needed to release the blender blade.) Blend until smooth, about 2 minutes. Set aside.
Place tomatoes in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce heat to medium low and simmer until tomatoes are soft but not falling apart, about 5 minutes. Drain; set aside.
Heat 1 tablespoon of the oil or lard in a Dutch oven or a large, heavy-bottomed pot with a tight fitting lid over low heat. When the oil shimmers, add the blended ingredients and scrape the bottom of the pot to prevent sticking. Let the sauce cook while the rest of the ingredients are prepared, scraping and stirring often.
Add reserved guajillo chiles and 3/4 cup pork cooking liquid to the blender (there’s no need to clean the blender first), cover, and blend on low until smooth, about 2 minutes. Pour blended chiles through a fine mesh strainer into the sauce, pushing on the solids to extract as much liquid as possible. Discard the solids and rinse out the strainer and blender.
Place the strainer over a medium bowl. Heat the remaining 2 tablespoons oil or lard in the cast iron skillet over medium heat until shimmering. Add pecans and fry, stirring often, until toasted, about 5 minutes. Transfer to the strainer with a slotted spoon. Add pumpkin seeds and fry, stirring often, until toasted, about 2 to 3 minutes. Transfer to the strainer with a slotted spoon. Add plantain slices and fry until golden brown on each side, about 5 minutes total. Transfer to the strainer with a slotted spoon. Place bread slices in the skillet and fry until lightly toasted on each side, about 3 minutes total. Transfer to the strainer with a slotted spoon.
Add 1 cup pork cooking liquid and the fried ingredients from the strainer to the blender. Cover and blend on low until a textured paste forms, about 30 seconds. With the blender running, remove the cover, add the reserved tomatoes one at a time, and blend until almost smooth. Add the blended ingredients to the sauce and stir to combine.
Add the chocolate, 2 more cups of the pork cooking liquid, and the salt to the sauce. Increase the heat to medium and cook, stirring frequently, until the sauce has slightly thickened and the flavors have melded, about 15 minutes. To use the sauce in Pork Mole Tamales, shred as much pork as you’ll need for each tamale and top with sauce. Otherwise, add the reserved pork to the sauce and cook until the pork is warmed through, about 10 minutes. Serve with tortillas.
Source: http://www.chowhound.com/recipes/pork-mole-coloradito-21391
PORK MOLE TAMALES
~Shared by Johnny, LA
Total: 2 hrs 50 mins, plus soaking time
Active: 1 hr 15 mins
Makes: 30 tamales
INGREDIENTS
30 corn husks
Basic Masa Dough:
1 1/4 cups shredded pork from our Pork Mole Coloradito (recipe above)
1 1/4 cups mole sauce (will use enchilada sauce )
2 tsp ground cayenne
INSTRUCTIONS
1. Place corn husks in a large bowl or baking dish, cover completely with hot water, and weigh down with a plate or bowl to fully submerge. Soak until husks are very pliable, at least 2 hours at room temperature or overnight in the refrigerator. Drain, squeeze out excess water, and wipe dry.
2. Place a steamer basket in a large pot and fill the pot with enough water to reach the bottom of the steamer. Cover and bring the water to a simmer over low heat.
3. Lay a corn husk on a clean work surface with the wide edge toward you (this is the bottom). Measure 1/4 cup masa dough and spread 1/4 inch thick on the husk, leaving a 1/2-inch border at the bottom. Spread 2 teaspoons of the pork down the center of the dough, then top with 2 teaspoons of the mole sauce. Bring the two sides of the husk together until the dough meets over the filling. Wrap the husk over the dough, making sure you don’t get any of the husk in between the dough and the filling.
4. Fold the top of the husk (the empty, tapered edge) back over the filled husk to close. (If your husks are particularly small or they don’t want to stay closed, use a bit of butcher’s twine to tie them closed.) Repeat to make 30 tamales.
5. Arrange tamales upright in the steamer with the open ends facing up. If your steamer is too big to hold all of the tamales snugly together, place a small heatproof bowl upside down in the center to stabilize the tamales. Cover and steam until the dough is set and no longer raw-tasting and the tamales pull away easily from the husks when unwrapped, about 1 1/2 hours. Turn the heat off and let the tamales rest for 15 minutes before serving.
SOURCE: http://www.chow.com/recipes/21394-pork-mole-tamales
CAJUN SMOTHERED PORK RIBS
~Shared by Johnny, LA
"Trader Johnny lives right down there in Louisiana Cajun country and knows his Cajun recipes. He sent me this a couple years ago and it truly delicious---simple and easy to prepare and cook while you're preparing appetizers, side dishes, etc. Give this one a try!"
Serves 2-4
1 large slab pork spareribs
½ cup flour
1/4 cup vegetable oil
1 chopped onion
1 chopped bell pepper
1 diced carrot
1 tablespoon minced garlic
2 bay leaves
2 teaspoons salt
1 cup dry red wine
1 can (28 oz.) crushed tomatoes
1 can (6 oz.) tomato paste
1 quart water
1 teaspoon Creole Seasoning
Cut ribs into 2-rib portions. Season the flour with salt and pepper. Heat the oil in a heavy pan. Dredge the ribs in the flour and brown them in the oil, a few at a time if necessary.
Remove the ribs from the pan and add the onion, bell pepper and carrot (what no celery?), saute. Stir in the garlic, bay leaves, salt and wine, simmer for a few minutes.
In a large oven-proof pan with a lid place the contents of the skillet. Stir in the crushed tomatoes, tomato paste, water and Creole Seasoning. Submerge the ribs in the mixture. Cover and place in a 300 degree oven for 2-3 hours.
Source: Carol Stevens, Sharbooms Kitchen, All Rights Reserved
MAPLE PECAN TART
~Shared by Johnny, LA
Crust:
1/2 cup (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 large egg yolk
1/8 teaspoon salt
1 1/4 cups unbleached all purpose flour
Filling:
3 large eggs
1/2 cup (packed) golden brown sugar
1/2 cup pure maple syrup
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter, melted
1/8 teaspoon salt
1 1/2 cups coarsely chopped pecans
Whipped cream or vanilla ice cream
For crust:
Using electric mixer, beat butter in medium bowl until smooth. Add sugar, egg yolk, and salt; beat until blended. Add flour and beat just until dough begins to clump together. Gather dough into ball; flatten into disk. Roll out dough on lightly floured work surface to 10 1/2-inch round. Transfer to 9-inch-diameter tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce dough all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
Place crust in freezer 30 minutes before filling and baking.
For filling:
Preheat oven to 350°F. Whisk eggs and brown sugar in medium bowl until well blended. Whisk in maple syrup, corn syrup, melted butter, and salt. Stir in pecans. Pour filling into unbaked crust. Place tart on rimmed baking sheet.
Bake tart until filling is slightly puffed and set, about 40 minutes. Transfer to rack and cool. DO AHEAD: Can be made 1 day ahead. Tent loosely with foil and let stand at room temperature.
Cut tart into wedges and serve with whipped cream or ice cream.
Source: http://www.epicurious.com/recipes/food/views/Maple-Pecan-Tart-240422#ixzz153tSAnB6
JOHNNY'S HUSH YO PUPPY
~Shared by Johnny, LA
Note from Maggie: this is one of Johnny's original recipes. It is written exactly as he speaks, in that wonderful Cajun dialect. Having met him in person, I know (and love) his personal style in speech (and writing).
1 cup yellow cornmeal
1/2 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic salt
1/8 tsp. cayenne pepper
3/4 cup milk
1 large egg
1/4 - 1/2 cup finely chopped onion
1 halipinyo chopped fine wid seeds
2 TBS finely chopped bell pepper
Chop onion and bell pepper and set aside. In small bowl beat together milk and egg. Next take a larger mixing bowl combine dry ingredients. Make a hole in the middle of the dry ingredients and dump in your egg mixture with the chopped onion and bell pepper. Mix by hand only until dry ingredients get wet. This will take only a couple of stirs. Let this sit for about 10 to 15 minutes. Meanwhile you will need a deep heavy skillet. I use my cast iron one. About 5 minutes before you are ready to cook, place around 3 inches of canola oil in skillet and preheat. DO NOT allow it to get to hot or it will smoke. Use medium flame. Too hot and the hush puppies will burn - not hot enough and they will be too greasy. Test oil by dropping a tiny bit of batter into the grease. It should rise to the top. Stop and taste at this point to see if you need to add more salt. Drop by small teaspoons into the hot oil. These swell up three times their size. Do not overcrowd. They will cook very quickly. Drain the hush puppies on paper towels.
Don't expect any leftovers. People stand around the stove and eat these as fast as they come out of the pan.
ASIAGO CHEESE BREAD
~Shared by Dorie, IL
3 1/2 to 3 3/4 cups bread flour
1 envelope active dry yeast
11/2 teaspoons salt
1/4 teaspoon black pepper
11/4 cups milk
2 tablespoons unsalted butter, cut up
11/4 cups Asiago cheese, see note
1 large egg
Instructions
In large bowl, combine 1 1/2 cups of the bread flour, yeast, salt and pepper.
In small saucepan, heat milk and butter over medium-high heat until butter is melted and temperature is 120 to 130 degrees.
Stir the milk mixture into the flour mixture until smooth. Stir in 1 cup of the cheese. Gradually stir in about 2 cups of the flour to make a soft dough.
Turn dough out onto lightly floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking (we used a heavy duty mixer with a dough hook).
Oil large bowl, add dough and turn to coat. Cover with clean kitchen towel. Let rise in warm place 1 hour or until doubled in volume.
Coat an 8-by-2-inch round cake pan with cooking spray. Punch down dough. Form dough into a 6-inch round. Place in prepared cake pan. Cover with towel. Let rise in a warm place away from drafts, about 45 minutes or until doubled in volume.
Preheat oven to 425 degrees.
In a small bowl, lightly beat the egg. Brush top of dough with beaten egg. Sprinkle top with the remaining 1/4 cup of the cheese.
Bake for 35 minutes or until the crust is golden and bread sounds hollow when tapped with fingertips. Transfer the bread to a wire rack. Let cool.
AUSSIE OMELET
~Shared by Dorie, IL
1 onion, diced
1 clove garlic, crushed
1/2 cup sliced fresh mushrooms
1/4 cup diced green bell pepper
12 medium shrimp - peeled and deveined
5 eggs
1/2 cup milk
1 teaspoon curry powder
salt and pepper to taste
1 tablespoon olive oil
4 ounces shredded Cheddar cheese
1 tomato, sliced
Directions
In a medium nonstick saucepan over medium heat, cook and stir the onion, garlic, mushrooms and pepper until tender, about 5 minutes Mix in shrimp, and cook until opaque. Remove from heat, and set aside.
In a medium bowl, beat together eggs and milk. Mix in curry powder, salt and pepper.
Heat the olive oil in a medium saucepan over medium heat. Pour in egg mixture, and cook 5 minutes, or until firm. Top with Cheddar cheese, tomato and the onion and shrimp mixture. Fold eggs over filling, and serve warm.
APPLE OATMEAL CRISP
~Shared by Dorie, IL
1 cup brown sugar
1 cup rolled oats
1 cup all-purpose flour
1/2 cup butter, melted
3 cups apples - peeled, cored and chopped
1/2 cup white sugar
2 teaspoons ground cinnamon
Directions
Preheat oven to 350 degrees F (175 degrees C.) Lightly grease an 8 inch square pan.
In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples evenly over crumb mixture. Sprinkle with sugar and cinnamon and top with remaining crumb mixture.
Bake in the preheated oven for 40 to 45 minutes, or until golden brown.
CHERRY ALMOND BRAID
~Shared by Dorie, IL
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon almond extract
1/4 cup slivered almonds
1/3 cup chopped maraschino cherries
2 packages (8 ounces each) refrigerated crescent rolls
GLAZE:
1 cup confectioners' sugar
1 tablespoon butter, melted
1 to 2 tablespoons milk
Additional slivered almonds and maraschino cherries
Directions
In a large bowl, beat cream cheese and sugar until smooth. Beat in extract. Fold in almonds and cherries; set aside.
Unroll crescent rolls on an ungreased baking sheet; overlap long sides to make at 12-in. square. Press perforations to seal. Spread the cream cheese mixture down center third of square to within 1 in. of top and bottom; fold top and bottom edge over filling. Bring long sides over filling and overlap. Pinch seam to seal.
Bake at 375° for 25-30 minutes or until golden brown. Cool completely on a wire rack.
Combine the confectioners' sugar, butter and enough milk to reach desired consistency; drizzle over top of loaf. Garnish with almonds and cherries. Yield: 8-10 servings.
ARKANSAS GREEN BEANS
~Shared by Dorie, IL
5 (15 ounce) cans green beans, drained
7 slices bacon
2/3 cup brown sugar
1/4 cup butter, melted
7 teaspoons soy sauce
1 1/2 teaspoons garlic powder
Directions
Preheat an oven to 350 degrees F (175 degrees C). Place the drained green beans in a 9x13 inch baking pan.
Cook bacon in a microwave on microwave-safe plate for 2 minutes until slightly cooked. Lay the bacon on top of the green beans.
Combine the brown sugar, melted butter, soy sauce, and garlic powder in a small bowl. Pour the butter mixture over the green beans and bacon. Bake uncovered in the preheated oven for 40 minutes.
HOLIDAY FRUIT SALAD
~Shared by Dorie, IL
1 large box mixed fruit Jell-O
2 medium apples diced
2 oranges cut up into small pieces
1 large can sliced peaches
2 C. grapes cut in half
1/2 1 can whole cranberries
1/2 C. pecans or walnuts
Directions
Make Jell-O according to directions in large bowl (glass is more festive). Add cranberries to the mixture and mix thoroughly. Then add prepared fruit and mix. Refrigerate until Jell-O is set.
JELLY BEAN BRITTLE
~Shared by Dorie, IL
4 tablespoons butter, divided
2-1/2 cups miniature jelly beans
3 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
2 teaspoons baking soda
In a microwave-safe bowl, melt 1 tablespoon butter. Cube remaining butter and set aside. Line two 15-in. x 10-in. x 1-in. pans with foil; brush with melted butter. Arrange jelly beans evenly in pans.
In a large saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly, until a candy thermometer reads 240° (soft-ball stage). Stir in cubed butter and salt. Cook and stir until mixture reaches 300° (hard-crack stage). Stir in baking soda (mixture will foam). Quickly pour over jelly beans. Spread with a buttered metal spatula. Cool; break into pieces. Yield: 2-1/2 pounds.
CHOCOLATE COVERED CASHEW TRUFFLES
~Shared by Dorie, IL
1 c whipping cream
1/4 c butter
12 oz semisweet chocolate tiny morsels
6 oz milk chocolate tiny morsels
1 tsp vanilla
16 oz cashew pieces, chopped
In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and whisk until mixture is creamy and smooth. Refrigerate about 2 1/2 to hours, until firm enough to handle.
Form into 1" balls, then roll in cashews.
Store in refrigerator.
CINNAMON APPLE ROLLS
~Shared by Dorie, IL
1/4 c butter
1/4 c sugar
1/4 c water
2 cans crescent rolls
2-12 oz pkg Stouffer's escalloped apples, thawed
1/2 c pecans, toasted
1/2 c packed light brown sugar
2 T all purpose flour
1/2 t cinnamon
Preheat oven 400* and melt butter in 13x9" pan. Set aside dish. Stir together sugar and water in a pot over medium heat until sugar dissolves. Roll each can of crescents into a 10x14 rectangle. Mix apples and next 4 ingredients in a bowl. Spread apple mix evenly over crescents and roll up dough. Press seams to seal; cut each roll into 16-3/4" slices and put in pan. Drizzle with sugar syrup. Bake 20-25 minutes and serve warm. **Excellent Christmas brunch idea**
CARROT AND ONION RELISH
~Shared by Dorie, IL
2 sweet onions, chopped
2 carrots, chopped
1 tsp. fresh rosemary, chopped
1 bay leaf
1/3 c. cider vinegar
1/3 c. water
Combine all ingredients in a bowl medium sized. Stir well and cover. Refrigerate overnight. Before serving, remove bay leaf and drain liquid. Serve as an accompaniment to grilled poultry.
LINDA'S SPAGHETTI SAUCE
~Shared by Linda H., Rosharon, TX
1 lb lean ground beef
Olive oil to lightly cover the bottom of pan
1 large onion, grated or chopped
1 carrot, chopped fine
1 stalk of celery chopped
2-3 cloves of garlic minced fine
½ cup of fresh mushrooms, chopped (optional)
(Can chop the veggies in food processor - can also add zucchini or yellow squash)
2 - 28oz cans of crushed tomatoes plus about a half can of water)
1 small can of Tomato Paste or equivalent from tube
Oregano, basil thyme, to taste
Salt and Pepper
a pinch of red pepper flakes
Brown ground beef in oil Remove from pan and add veggies and cook until translucent. Add back beef and tomato paste plus seasonings and cook about 1 minute. Add tomatoes and water. If sauce is very thick, add more water. Turn temp down to medium lowr and cook for about 1 hour. Check frequently and stir. If too thick ass some water.
*Can add pepperoni chopped for a "Pizza" taste.
LINDA'S LASAGNA
(No cooking the noodles!)
~Shared by Linda H., Rosharon, TX
1 recipe of Linda’s Spaghetti Sauce (see above) add some water if nec. Should not be too thick. The noodles will absorb some of the liquid)
1 lb carton of ricotta cheese
2 eggs
fresh grated nutmeg, to taste
Salt and pepper
Parmesan cheese, to taste
2 c. grated Mozzarella
1 pkg of lasagna noodles
In a bowl mix ricotta, eggs, cheese and seasonings plus Parmesan. Ladle some sauce in pan . Put one layer of noodles over sauce (Can use slices of eggplant instead of noodles or add a layer of baby spinach) Add layer of ricotta mix and then mozzarella cheese. Make several layers end with sauce and Mozzarella. Be sure all noddles are covered with sauce.
Bake covered for ½ hour at 350. Bake and additional half hour uncovered. Test to make sure noddles are done.
CHEERIO COOKIES
~Shared by Treva, NC
1 (6 oz.) pkg. butterscotch chips
1/4 c. light syrup
1 & 1/4 c. butter
1 tsp. vanilla
1 c. peanuts
2 c. Cheerios cereal
Heat first 5 ingredients on low heat until chips are melted.
Remove; add nuts and Cheerios.
Mix well; drop by teaspoon on buttered wax paper. Chill.
OVEN BAKED RICE
~Shared by Treva, NC
1 cup rice (NOT MINUTE RICE)
2 tbsp butter
1 tsp salt
2 & 1/4 cup water
Measure carefully. Combine all ingredients in a 6-cup buttered dish. Cover and bake in a preheated oven for 1 hour at 350 degrees. Yields 4 to 6 servings.
This is a great way to prepare rice when having company. No stuck pan or overcooked rice, every grain will be perfect.
CHICKEN WRAPPED WITH DRIED BEEF
~Shared by Treva, NC
6 boneless chicken breasts
1 pkg. dried beef I use Armor's in the jar
1 lg. carton sour cream
1 can cream of mushroom soup
Wrap a piece of dried beef around chicken breasts.
Place in casserole dish. Mix the sour cream and can of cream of mushroom soup. Pour over chicken. Bake at 350 degrees for about 1 & 1/2 hours.
CROCKPOT CHERRY COBBLER (SLOW COOKER RECIPE)
~Shared by Treva, NC
1 (16-oz.) can cherry pie filling
1 pkg. cake mix for one layer cake
1 egg
3 Tbs. evaporated milk
1/2 tsp. cinnamon
Put pie filling in lightly buttered 3 & 1/2-quart crockpot and cook on high for 30 minutes. Mix together the remaining ingredients and spoon onto the hot pie filling. Cover and cook for 2- 3 hours on low.
HERSHEY BAR PIE
~Shared by Treva, NC
5 (1.55 oz) Hershey Bars w/almonds
1 (8 oz) container Cool Whip
1 pie shell,baked
In microwavable bowl,melt candy bars. Fold in half whipped topping. Then add remaining topping and fold in. Place in pie crust and chill several hours.
FRESH CUCUMBER AND TOMATO SALAD
~Shared by Treva, NC
A very refreshing salad to have on a hot summer day or goes well with sandwiches.
2 large cucumbers, peeled and seeded and sliced
2 fresh tomatoes, diced
2 Tbs. red wine vinegar
2 Tbs. extra virgin olive oil
1/4 red onions, sliced very thin
1/2 C. fresh mint leaves, chopped
Salt and pepper to taste
Combine all ingredients in a serving bowl and mix well. Serve immediately.
Notes: You can skip the mint or add other fresh herbs such as oregano or basil.
ALMOND JOY FUDGE BROWNIES
~Shared by Treva, NC
1 box Duncan Hines chewy fudge brownie mix (19.8 oz)
3 tbsp Vegetable oil
1 C Eagle Brand condensed milk
14 oz pkg Miniature Almond Joy bars, coarsely chopped
1/2 C Toasted almonds
Prepare mix according to brownie package directions, except only use 3 tbsp. of vegetable oil. Pour into a greased 9 x 13" pan. Pour and spread 1 cup of condensed milk. Sprinkle with chopped candy bars and toasted almonds. Bake at 350° for 35-38 minutes. Let cool completely before cutting into 2 dozen bars.
TURKEY & RICE CASSEROLE (SLOW COOKER RECIPE)
~Shared by Treva, NC
Something for those turkey leftovers...
2 cans cream of mushroom soup
3 cans water
3 cups long grain white rice, uncooked
1 cup thinly sliced celery
1 & 1/2 cups cooked turkey, cubed
2 cups frozen vegetables (peas & carrots)
1 tsp poultry seasoning
1 tbs dried minced onion
Pour soup and water into Crockpot and stir to combine. Add remaining ingredients and mix well. Cover and cook 6-8 hours on low or 3-4 hours on high.
TURKEY TORTILLA ROLL-UP
~Shared by Treva, NC
Preparation time: 5 min
Servings: 4
Cooking time: 0 min
1/4 cup mayonnaise
3/4 lb cooked turkey
2 tsp horseradish sauce
1/4 cup cream cheese, softened
4 large flour tortillas, warmed
1 cup shredded lettuce
Combine cream cheese, mayonnaise and horseradish in a bowl and mix thoroughly. Spread tortillas with cream cheese mixture. Add turkey and sprinkle with lettuce. Roll up and serve. Options: Add lettuce and/or sliced tomato if desired.
Nutrition Facts: Calories 510 % Calories From Fat 42.4% Total Fat 24g Saturated Fats 7.6g Mono-unsaturated Fats 8.2g Poly-unsaturated Fats 6.1g Cholesterol 90mg Sodium 650mg Total Carbohydrates 40g Dietary Fiber 2.4g Sugar 2.7g Protein 31g
TURKEY STEW WITH MUSHROOMS (SLOW COOKER RECIPE)
~Shared by Treva, NC
1 pound turkey chops or cutlets, cut into 3- X 1-inch strips
1 medium onion, thinly sliced
3 green onions with green, minced
8 ounces sliced fresh mushrooms
3 tablespoons all-purpose flour
1 cup milk or half-and-half
1 teaspoon dried leaf tarragon, crumbled
1 teaspoon dried parsley
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup frozen peas and carrots
1/2 cup sour cream
In a slow cooker, layer turkey strips, onions, and mushrooms. Cover and cook on LOW setting for 4 hours. Remove to a warm serving bowl then turn slow cooker to HIGH.
Combine flour and milk; stir into juices in slow cooker. Add tarragon, parsley, salt, and pepper. Return turkey and vegetables to the pot; add frozen vegetables. Cover and cook on HIGH for 1 hour, or until sauce is thickened and vegetables are done.
If desired, stir in sour cream just before serving. Serve over rice or toast points, if desired. Serves 4.
HEALTHIER, RESTRICTED & DIABETIC . . .
GLUTEN-FREE SPAGHETTI (SQUASH) & MEATBALLS
~Shared by Marilyn M., OH
Almond flour is used instead of bread crumbs in the meatballs. For a delicious change use gluten free pasta, or try spaghetti squash for a change.
Marinara
2 (28 oz) cans plum tomatoes
1/4 cup olive oil
3 Tbsp onion, minced
2 garlic cloves, minced
6 leaves fresh basil, chopped
Pinch dried oregano
Salt and pepper
Meatballs
1 lb ground beef (or pork)
1/2 tsp. salt
1/4 cup onion, minced
1 clove garlic, minced
1 1/2 tsp. Italian seasoning
3/4 tsp. dried oregano
1 beaten egg
1/2 cup almond flour (or GF bread crumbs)
Strain the tomatoes and the juice (reserve). Place tomatoes in a large bowl and crush with your hands (this makes all the difference!). Remove any tough cores or membranes you come across. In large pot, sauté onions in oil until just starts to turn brown, then add in garlic. Cook for another 30 seconds, than add tomatoes, reserved juice, and some salt and pepper.
Bring to a boil, then simmer for 1 hour (this will concentrate the flavors and reduce the sauce). Stir in herbs about 15 minutes before serving.
While the sauce simmers, prepare the meatballs: Mix all ingredients together. Form into 2" balls and place on a parchment lined baking sheet.
Bake at 400°F for 15 minutes, then add to simmering Marinara sauce to continue cooking. To serve, toss sauce and meatballs with gluten free spaghetti, or baked spaghetti squash. Serves: 6
Note: To cook squash: Cut squash in halve lengthwise, and remove seeds. Place, cut side down, on lightly greased baking sheet (or in a baking pan with a 1/2" of water).
Bake at 400°F for 45-60 minutes or until flesh is easily pierced. You can also microwave: flesh side up, add a few teaspoons of water to squash then cover with plastic wrap or place in a lidded casserole dish. Cook at High for about 15 minutes.
HEALTHY DARK CHOCOLATE CHUNK OATMEAL COOKIE BARS
~Shared by Marilyn M., OH
2 1/2 cups old fashioned oats
1 cup all-purpose flour
1 cup white whole wheat flour or whole wheat pastry flour
1 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut oil, melted (if need you may sub canola oil)
2 eggs
1 Tbsp. vanilla
8 ounces dark chocolate, chopped into chunks (about 1 1/2 cups)
Preheat oven to 350 degrees ~ Grease a 9x13 inch baking dish or line with foil or parchment paper; set aside.
In a large mixing bowl, add oatmeal, flour, brown sugar, baking soda, salt, melted coconut oil, eggs and vanilla and beat until combined and the dough holds together (the dough will seem oily, this is good). Mix in about 1 cup of the dark chocolate chunks.
Turn half the batter out into prepared pan, pushing the dough into pan.
Sprinkle on the remaining dark chocolate chunks and then place the remaining half of the dough over the chunks. Some of the chunks will most likely be sticking out, that is fine. Don't worry about it looking perfect. If desired you may even add more chocolate to the top. Most of the time I do.
Bake for about 20-25 minutes, just do not over bake. Underdone is always better in my opinion.
Allow bars to cool in pan for at least 30 minutes before slicing and serving.
Yields: 18 crumbly bars you may have to eat with a fork, but delicious!
EASY PEANUT BUTTER CHOCOLATE CHIP COOKIES (NO FLOUR)
~Shared by Marilyn M., OH
2 cups sugar
2 cups peanut butter
2 eggs
2 tsp. vanilla
2 tsp. baking soda
1/8 tsp. salt
1 bag semi-sweet chocolate chip cookies
It is so easy! Just combine all these ingredients. Drop onto a baking sheet using a regular ice cream scoop. Bake at 325 degrees for 15 minutes.
LOADED POTATO SOUP
~Shared by Treva, NC
YIELD: 4 servings (serving size: about 1 1/4 cups)
TOTAL: 20 Minutes
4 (6-ounce) red potatoes
2 teaspoons olive oil
1/2 cup prechopped onion
1 1/4 cups fat-free, lower-sodium chicken broth
3 tablespoons all-purpose flour
2 cups 1% low-fat milk, divided
1/4 cup reduced-fat sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 bacon slices, halved
1/3 cup shredded cheddar cheese
4 teaspoons thinly sliced green onions
1. Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
2. While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.
3. Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.
4. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.
Nutritional Information per serving: Calories: 325; Fat: 11.1g; Saturated fat: 5.2g;
Monounsaturated fat: 4.5g; Polyunsaturated fat: 0.8g; Protein: 13.2g;
Carbohydrate: 43.8g; Fiber: 3g; Cholesterol: 27mg; Iron: 1.3mg; Sodium: 670mg;
Calcium: 261mg
Source: Cooking Light OCTOBER 2010
TURKEY EGG BAKE
~Shared by Treva, NC
Preparation time: 10 min
Servings: 8
Cooking time: 15 min
8 slices whole wheat toast
6 oz smoked turkey, chopped, or leftover turkey
2 cups seasoned croutons
8 egg whites
1/2 cup leftover gravy (optional)
1 onion, chopped
1 tbsp unsalted butter
1/4 cup grated Parmesan cheese
1 red bell pepper, seeded and chopped
1 tbsp parsley, chopped
2 tbsp cold water
4 eggs
1 tbsp olive oil
1 clove garlic, crushed
1/2 cup shredded low fat mozzarella cheese
Heat oil in a large heavy ovenproof skillet over medium heat. Sauté onion, garlic and bell pepper 2-3 minutes or until onion is softened. Add turkey, croutons, and parsley. Sauté 2-3 minutes or until just warmed throughout. Remove from heat and set aside. Beat eggs and egg whites with cold water in a large mixing bowl. Stir in turkey mixture, mozzarella cheese, half the Parmesan cheese, and salt and pepper to taste. Turn on broiler. Melt butter in same skillet over medium heat. Pour in egg mixture and reduce heat to low. Without stirring, cook about 10 minutes or until bottom of eggs are set. Sprinkle with remaining Parmesan cheese. Place under broiler 30-60 seconds or until top is set and lightly browned. Do not overcook. Cut into wedges and serve with any leftover gravy and toast.
Nutrition Facts:
Calories 270
% Calories From Fat 36.7%
Total Fat 11g
Saturated Fats 3.7g
Mono-unsaturated Fats 4.7g
Poly-unsaturated Fats 1.8g
Cholesterol 130mg
Sodium 780mg
Total Carbohydrates 23g
Dietary Fiber 3.2g
Sugar 5g
Protein 19g
CUCUMBER AND BLACK-EYED PEA SALAD
~Shared by Maggie, TX
Prep: 20 min
Total: 30 min
Ingredients
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed
2/3 cup diced red bell pepper
1/2 cup crumbled feta cheese
1/4 cup slivered red onion
2 tablespoons chopped black olives
Directions
Nutritional information
Calories: 161 Fiber: 3 g Fat: 10 g Saturated Fat: 3 g Carbohydrates: 12 g Protein: 5 g Sodium: 270 mg Monounsaturated Fat: 6 g.
Exchanges: 1 vegetable, 1/2 starch, 1/2 very lean meat, 2 fat Cholesterol: 11 g Carbohydrate Servings: 1 Potassium: 273 mg
Nutrition Bonus: Vitamin C (50% daily value), Vitamin A (15% dv).
PULLED PORK BARBECUE (DIABETIC SLOW COOKER RECIPE)
~Shared by Mary S., FL
Yield: 6 servings
Slow oven cooked pork in a homemade barbecue sauce combining tomatoes, garlic, onion, vinegar, mustard and chili powder with a hint of sweetness. Serve on crusty whole grain rolls.
INGREDIENTS
- 1 whole pork tenderloin, about 1 pound, all fat trimmed
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Vegetable cooking spray
- 1/2 cup finely chopped onion
- 1-1/2 teaspoons minced garlic
- 1 can (14.5 ounces) crushed tomatoes, undrained
- 1 tablespoon cider vinegar
- 1 tablespoon prepared mustard
- 1 to teaspoons chili powder
- 1/4 teaspoon maple extract
- 1/4 teaspoon liquid smoke
- 1/3 cp Equal Spoonful*
- Salt and pepper to taste
- 6 multigrain hamburger buns, split and toasted
* May substitute 8 packets Equal sweetener
DIRECTIONS
Rub pork with 1 teaspoon chili powder and garlic powder; place in baking pan. Bake in preheated 425 F oven 30 to 40 minutes or until pork is well browned and juices run clear. Let stand 10 to 15 minutes. Cut into 2 to 3-inch slices; shred slices into bite-size pieces with a fork.
Spray medium saucepan with cooking spray. Cook and stir onion and garlic about 5 minutes or until tender. Add tomatoes, vinegar, mustard, chili powder, maple extract, and liquid smoke to saucepan. Heat to boiling; reduce heat.
Simmer, uncovered, 10 to 15 minutes or until medium-thick sauce consistency. Stir in Equal®. Season to taste with salt and pepper. Stir pork into sauce. Cook 2 to 3 minutes or until hot. Spoon mixture into buns.
Nutritional Information Per Serving: Calories: 252; Protein: 21g; Sodium: 447mg; Cholesterol: 49mg; Fat: 5g; Carbohydrates: 29g Exchanges: 2-1/2 lean meat, 2 starch
Source: Equal
CHOCOLATE CHIP FUDGIE CUPS (DIABETIC)
~Shared by Mary S., FL
Yield: makes 2 dozen
This cookie has something for everyone. The crust is chocolate chip cookie dough; the filling is a rich brownie. They are a little more involved to make, but well worth the effort.
INGREDIENTS
Chocolate Chip Dough:
- 1/3 cup stick butter, softened
- 1 egg
- 1 teaspoon vanilla
- 1/3 cup Equal Spoonful*
- 1/3 cup firmly packed brown sugar
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup mini semi-sweet chocolate chips
Fudge Nut Filling:
- 1 cup Equal Spoonful**
- 3/4 cup all-purpose flour
- 6 tablespoons unsweetened cocoa
- 1/3 cup chopped nuts
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 6 tablespoons stick butter, softened
- 2 eggs
- 1 teaspoon vanilla
* May substitute 8 packets Equal sweetener
** May substitute 24 packets Equal sweetener
DIRECTIONS
For Chocolate Chip Dough, beat 1/3 cup butter with electric mixer until fluffy. Beat in 1 egg and 1 teaspoon vanilla until blended. Mix in 1/3 cup Equal* and brown sugar until combined. Combine 1 cup flour, baking soda, and 1/4 teaspoon salt. Mix into butter mixture.
Stir in chocolate chips. Form dough into circle about 1/2-inch thick. Wrap tightly in plastic wrap and freeze while preparing Fudge Nut Filling.
For Fudge Nut Filling, combine 1 cup Equal**, 3/4 cup flour, cocoa, nuts, baking powder and 1/4 teaspoon salt. Beat applesauce, 6 tablespoons butter, 2 eggs and 1 teaspoon vanilla until blended. Stir in combined flour mixture until well blended.
Remove Chocolate Chip Dough from freezer. Spread approximately 1 rounded tablespoonful of dough in each of 24 mini-muffin pans. Fill each with Fudge Nut Filling to top of cup.
Bake in preheated 350F oven 15 to 18 minutes or until wooden pick inserted in center comes out clean. Let cool in muffin pans about 5 minutes. Remove from pans and cool completely on wire racks.
Store in airtight containers at room temperature.
Nutritional Information Per Serving: Calories: 138; Protein: 2g; Sodium: 106mg; Cholesterol: 41mg; Fat: 8g; Carbohydrates: 14g Exchanges: 1 starch, 1-1/2 fat
Source: Equal
GAZPACHO DIP WITH GARLIC PITA CHIPS (DIABETIC)
~Shared by Mary S., FL
Yield: Makes 2 cups (6 servings)
INGREDIENTS
- 2 whole-wheat pita breads
- 2 large garlic cloves, halved crosswise
- Cooking spray, preferably olive oil
- 1/8 teaspoon kosher or coarse sea salt
- 1 ripe medium tomato, seeded and finely chopped
- 1/3 cup finely chopped celery
- 1/3 cup finely chopped cucumber
- 1/3 cup finely chopped green bell pepper
- 1/4 cup finely chopped red onion
- 3/4 cup prepared salsa, hot or mild
- 1/4 teaspoon garlic powder
- 2 tsp. lime juice
- 2 tsp. rice vinegar
- 1/4 cup chopped cilantro
DIRECTIONS
Preheat the oven to 350 degrees F.
Cut the pita breads each into 6 wedges. Separate each wedge into 2 pieces. One at a time, rub the rough side of the wedges with the cut side of a garlic clove and place them on a baking sheet in 1 layer. Lightly coat the pita wedges with cooking spray and sprinkle with the salt.
Bake 6 minutes, or until the wedges curl at the edges and darken slightly in color. Cool on the baking sheet. The pita will crisp as it cools. Cover with foil and store at room temperature up to 8 hours.
In a mixing bowl, combine the tomato, celery, cucumber, green pepper and onion. Add the salsa, garlic powder, lime juice and vinegar, and mix well. This can be done up to 4 hours before serving and the dip refrigerated in a covered container.
Just before serving, mix in the cilantro and transfer the dip to a serving bowl. Place the bowl on a platter, surround with the pita chips, and serve.
Nutritional Information Per Serving: 42 calories; 0 g. total fat; 0 g. saturated fat; 9 g. carbohydrate; 2 g. protein; 2 g. dietary fiber; 98 mg. sodium
Diabetic Exchanges: 3/4 Bread/Starch, 1/2 Vegetable
Source: Diabetic Gourmet
WARM TURKEY AND WHITE BEAN SALAD (DIABETIC)
~Shared by Mary S., FL
Yield: 4 servings
INGREDIENTS
- 1 tablespoon olive oil
- 2 cloves garlic, crushed (used to flavor pan)
- 1 cup sliced mushrooms
- 1/2 pound cooked turkey breast, cubed
- 1 cup sliced roasted red peppers from jar
- 1/2 cup sliced green onions
- 1 cup frozen cut green beans, thawed
- 1 (15.5 ounce) can cannellini or navy beans, drained and rinsed
- 2 tablespoons red wine vinegar
- 2 tablespoons prepared pesto
- 1 small head romaine lettuce, torn into small pieces
DIRECTIONS
In a skillet over medium-high heat, heat oil. Add crushed garlic and saute 1 minute. Remove the garlic from the skillet and discard.
Add mushrooms and saute 2-3 minutes. Add turkey and saute 2 minutes. Add peppers, onions, and beans and cook 2 minutes. Add vinegar and pesto and heat thoroughly. Serve salad over lettuce. Garnish with walnuts if desired.
Nutritional Information Per Serving: Calories: 256; Protein: 21 g; Carbohydrates: 28 g; Fat: 8 g; Cholesterol: 26 g
Exchanges: 1-1/2 Starch, 1 Vegetable, 2 Lean Meat
Source: Express Lane Diabetic Cooking
HERB-CRUMBED BROCCOLI (DIABETIC)
~Shared by Mary S., FL
Yield: 6 servings
INGREDIENTS
- Butter-flavored vegetable cooking spray
- 2-4 tablespoons chopped pecans
- 1/4 cup dry unseasoned breadcrumbs
- 1/2 teaspoon dried marjoram leaves
- 1/4 teaspoon dried chervil leaves
- 2 tablespoons finely chopped parsley
- 1-1/2 lb broccoli, cut into florets and stalks sliced, cooked
- Salt and pepper, to taste
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until hot. Add pecans and spray with cooking spray; cook over medium heat until toasted, 2 to 3 minutes, stirring frequently.
Add breadcrumbs, marjoram, and chervil to skillet; cook until crumbs are toasted, 3 to 4 minutes, stirring frequently. Remove from heat and stir in parsley.
Season broccoli with salt and pepper to taste; arrange in serving bowl. Spoon crumb mixture over broccoli.
Nutritional Information Per Serving: Calories: 61; Protein: 3.7 g; Sodium: 64 mg; Carbohydrates: 8.7 g; Cholesterol: 0 mg; Fat: 2.1 g Exchanges: 1-1/2 Vegetable, 1/2 Fat
Source: 1,001 Recipes For People with Diabetes
BLACK BEAN DIP WITH BAKED TORTILLA CHIPS (DIABETIC)
~Shared by Mary S., FL
Yield: 12 Servings (about 2 tablespoons each)
INGREDIENTS
- Vegetable cooking spray
- 1/2 cup thinly sliced green onions and tops
- 1-2 cloves garlic, minced
- 1 can (15 ounces) black beans, rinsed, drained
- 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
- 1/4 teaspoon salt
- 1/3 cup vegetable broth or water
- 1-2 tablespoons finely chopped cilantro
- Baked tortilla chips
DIRECTIONS
Spray small skillet with cooking spray; heat over medium heat until hot. Saute onions and garlic until tender, about 3 minutes.
Process black beans, cheese, and salt in food processor or blender until almost smooth, adding enough broth to make desired dipping consistency. Mix in onion mixture and cilantro.
Spoon dip into bowl; serve with tortilla chips (not included in nutritional data).
Nutritional Information Per Serving: Calories: 48; Protein: 4.5 g; Sodium: 254 mg; Carbohydrates: 7 g; Cholesterol: 3.8 mg; Fat: 3 g Exchanges: 1/2 Bread/Starch
Source: 1,001 Recipes For People with Diabetes
RECIPES FOR TWO . . .
BLOOMIN' BAKED APPLES
~Shared by Marilyn M., OH
2 Honey Crisp apples (or other crisp apples)
2 Tbsp butter
3 Tbsp brown sugar, packed
1 Tbsp flour
1 tsp. cinnamon
4 caramels
Optional toppings: vanilla ice cream, caramel sauce and cinnamon
Preheat the oven to 375 degrees. To get the blooming apple look, you need to cut the apples. Slice off top 1/4 to 1/3 of the apples. Scoop out the core. I don’t have an apple corer so I used my metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts. Place the apples in an oven safe dish and put two caramels into the center of each apple. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples. Bake at 375 for 25-30 minutes. (Check apples after 25 minutes and continue cooking until tender. Some apples can take 45 min to 1 hour to soften.) Remove from the oven and use a large spoon to move the apples into bowls. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side. Serves: 2
BACON, SLAW AND TOMATO SANDWICH
~Shared by Maggie, TX
Ingredients
4 slices thick-cut bacon
4 pieces white bread, toasted
2 tablespoons mayonnaise
1/2 cup cabbage slaw with dill (*recipe follows)
1 large heirloom tomatoes
salt and pepper
Directions
In a large skillet, fry the bacon over medium heat until it's crispy, set it aside on a paper towel to drain. Toast the bread so that it's crisp and brown on the outside, and firm but softer on the inside. Let the slices cool briefly, then spread equal amounts of mayonnaise on each slice. Spread the 1/4 cup slaw on two of the slices of bread. Cut the tomatoes into 1/4-inch-thick slices. Arrange the slices evenly on top of the slaw, and season them with a sprinkling of salt and a generous amount of pepper. Top with the bacon and the other piece of bread. Press each sandwich down gently, and cut it in half diagonally with a serrated knife.
*Cabbage Slaw With Dill
Ingredients
1 head green cabbage, thinly sliced
1 small onion
1/2 cup chopped fresh dill (or to taste)
mayonnaise, as much as you like
1/4 cup apple cider vinegar
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
Directions
Thinly slice the cabbage and onion and combine the slices in a large bowl. Chop the dill and add it, along with the rest of the ingredients, to the bowl. Toss to combine everything well. Adjust seasoning if needed. Refrigerate leftovers.
ROASTED RED PEPPER & GOAT CHEESE ALFREDO
~Shared by Maggie, TX
Yield: 2 large servings
Ingredients:
2 whole red bell peppers
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup fat free half & half
4 oz. garlic & herb goat cheese
2/3 cup grated parigiano reggiano cheese
1/2 cup artichoke hearts (optional)
1/2 lb. linguine, cooked to al dente
salt & pepper, to taste
Directions:
Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat. Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.
Source: Lauren's Latest
http://www.laurenslatest.com/roasted-red-pepper-goat-cheese-alfredo/
RECIPES FROM ME TO YOU . . .
BAKED PENNE WITH CHICKEN AND SUN-DRIED TOMATOES
Each baking dish serves four; bake one tonight, and freeze the other for a ready-made dinner later on. When ready to cook, bake it straight from the freezer.
Prep Time 35 minutes
Total Time 1 hour
Yield Serves 8
Ingredients
6 tablespoons butter, plus more for baking dishes
Coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)
Directions
Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.
In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.
In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.
Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.
Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Source: Everyday Food, March 2009
BUFFALO POTATO WEDGES
Serves: 6
Cooking Time: 50 min
Ingredients
1/4 cup olive oil
1 teaspoon salt
6 large Idaho baking potatoes, washed and cut into lengthwise wedges
1/2 cup wing sauce
1/2 cup blue cheese dressing
2 celery stalks, chopped
Instructions
1. Preheat oven to 425ºF.
2. In a large bowl, combine oil, salt, and potatoes; toss until evenly coated. Arrange on two rimmed baking sheets and bake 30 minutes. Turn potatoes and continue cooking another 20 to 25 minutes, or until golden and crispy.
3. Place potatoes in a large bowl, add wing sauce, and toss until evenly coated. Place potatoes on large platter and top with blue cheese dressing and celery. Serve immediately.
Source: Mr. Food
CALIFORNIA PIZZA KITCHEN KUNG PAO SPAGHETTI
Kung Pao Sauce:
1 1/2 cups chicken stock
2 tablespoons cornstarch
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons red chili paste with garlic
1/4 cup granulated sugar
2 tablespoons red wine vinegar
2 tablespoons Asian toasted sesame oil
Egg White - Cornstarch:
2 egg whites
2 tablespoons cornstarch
1/2 teaspoon salt
Pasta:
1 pound dry spaghetti
1/2 cup plus 2 tablespoons olive oil
1 pound boneless skinless chicken breasts
1 cup unsalted peanuts
1/4 cup minced garlic
3 cups coarsely chopped scallions
For the Kung Pao Sauce: In a medium saucepan, whisk together the chicken stock and cornstarch until the cornstarch has fully dissolved. Stir in all the remaining sauce ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer until the sauce is thick enough to coat the back of a spoon, 15 to 20 minutes. Set aside.
For the egg white-cornstarch mixture: In a mixing bowl, use a small whisk to stir together the egg whites, cornstarch, and salt until thoroughly blended; take care, however not to beat them into a froth. Set aside.
For the pasta: Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente (8 to 9 minutes)
Meanwhile, in a large nonstick frying pan over high heat, heat the olive oil for about 1 minute. Add the chicken pieces tot he egg white Cornstarch mixture and toss to coat them. Taking great care to avoid splattering, add the coated chicken to the pan and cook like a solid pancake until the egg mixture sets; then using a large spatula, carefully flip the chicken pieces over together and, with a wooden spoon, gently separate the pieces.
Carefully stir the Chinese peppers and roasted peanuts into the pan. As soon as they darken in color, after no more than 1 minute, stir in the garlic and scallions. Once the garlic begins to brown, after no more than 30 seconds, add the Kung Pao sauce and toss and stir to coat the ingredients.
When the pasta is ready, drain it well and in a large mixing bowl, toss it thoroughly with the sauce. Serve family style.
Source: California Pizza Kitchen
CREAM CHEESE AND OLIVE PECAN BITES
These little cream cheese-filled pecan bites are the perfect combination of creamy and crunchy. You'll have a hard time stopping with just one bite.
Yield: Makes 40 appetizers
Ingredients
3 ounces cream cheese, softened
1/2 cup finely chopped pimiento-stuffed Spanish olives
1 tablespoon chopped fresh chives
1/4 teaspoon pepper
80 large toasted pecan halves
Preparation
Stir together cream cheese, olives, chives, and pepper. Spread onto 40 large toasted pecan halves; top with 40 large toasted pecan halves, forming sandwiches.
Source: Southern Living NOVEMBER 2009
PEACH AND BLUE CHEESE BITES
Pair tangy Gorgonzola cheese with a sweet peach spread for an impressive and delicious display of bite-sized tartlets.
Southern Living MAY 2008
Yield: Makes 6 to 8 appetizer servings
Prep time: 10 Minutes
Bake: 6 Minutes
Ingredients
24 Flaky Tartlet Shells
2 ounces Gorgonzola cheese
1/2 cup peach fruit spread
3 tablespoons chopped roasted salted almonds
Preparation
1. Preheat oven to 350°. Arrange Flaky Tartlet Shells on a baking sheet. Cut Gorgonzola cheese into 24 very small pieces. Spoon 1/4 rounded teaspoonful peach fruit spread into each shell; top with cheese. Sprinkle evenly with chopped roasted salted almonds. Bake tartlets at 350° for 5 to 6 minutes or until cheese is melted.
Note: For testing purposes only, we used Smucker's Simply Fruit Peach Spreadable Fruit.
Ginger-Brie Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting ginger preserves for peach fruit spread and 3 oz. Brie, rind removed, for Gorgonzola cheese.
Pear-Havarti Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting pear preserves for peach fruit spread and 2 oz. Havarti cheese for Gorgonzola cheese.
Spicy-Sweet Goat Cheese Bites: Prepare Peach-and-Blue Cheese Bites as directed, substituting red pepper jelly for peach fruit spread and 2 oz. goat cheese for Gorgonzola cheese.
Source: Southern Living MAY 2008
SPICY CHIPOTLE BARBECUE SAUSAGE BITES
Coat cocktail-sized smoked sausages with a homemade glaze featuring barbecue sauce, cherry preserves, chipotle peppers, and adobo sauce for an easy party appetizer that's sure to be gobbled up in no time.
Southern Living FEBRUARY 2007
Yield: Makes 12 to 14 servings
Cook time: 20 Minutes
Prep time: 5 Minutes
Ingredients
1 (28-oz.) bottle barbecue sauce
1 (18-oz.) jar cherry preserves
3 chopped canned chipotle peppers in adobo sauce
1/2 cup water
1 tablespoon adobo sauce from can
2 (16-oz.) packages cocktail-size smoked sausages
Preparation
1. Whisk together barbecue sauce, cherry preserves, and next 3 ingredients in a Dutch oven over medium-high heat; bring to a boil. Add smoked sausages, and return to a boil. Reduce heat to medium, and simmer, stirring occasionally, 15 minutes.
Note: To serve, keep warm in a slow cooker on LOW, if desired. Serve with miniature rolls, if desired.
NUTTY CHOCOLATE HOT BITES
S'more flavors with a pinch of heat fill a yummy chocolate-chip cookie cup.
Prep Time: 15 Min
Total Time: 1 Hr
Makes: 24 servings
1 package (16 oz) Pillsbury Ready to Bake! refrigerated chocolate chip cookies (24 cookies)
1 1/4 cups Fisher Mixed Nuts with Peanuts
1 1/4 cups Hershey's Special Dark chocolate baking chips
1 1/4 cups marshmallow creme
2 tablespoons half-and-half
1/8 teaspoon ground red pepper (cayenne)
Heat oven to 375F. Place paper baking cup in each of 24 regular-size muffin cups. Place 1 cookie dough round in each cup. Using floured fingers, press dough to flatten slightly.
Bake 7 to 10 minutes or until golden brown. Cool in pans 15 minutes. Remove from pans to cooling rack. Cool completely, about 20 minutes.
Meanwhile, remove Brazil nuts from mixed nuts; coarsely chop Brazil nuts. In 2-quart saucepan, heat chocolate chips, marshmallow creme, half-and-half and red pepper over medium-high heat, stirring occasionally, until chips are melted and mixture is smooth. Stir in Brazil nuts and remaining mixed nuts.
Drop about 1 tablespoon nut mixture onto each cookie. Let stand about 15 minutes or until chocolate is set. To serve, remove bites from paper baking cups. If desired, place each bite into a new paper baking cup.
Source: Pillsbury
BROCCOLI, GRAPE AND PASTA SALAD
If you're a broccoli salad fan, you'll love the combination of these colorful ingredients. Cook the pasta al dente so it's firm enough to hold its own when tossed with the tangy-sweet salad dressing.
Yield: Makes 6 to 8 servings
Hands-on: 25 Minutes
Total: 3 Hours, 30 Minutes
Ingredients
1 cup chopped pecans
1/2 (16-oz.) package farfalle (bow-tie) pasta
1 pound fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onion
1/3 cup red wine vinegar
1 teaspoon salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled
Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until lightly toasted and fragrant, stirring halfway through.
2. Prepare pasta according to package directions.
3. Meanwhile, cut broccoli florets from stems, and separate florets into small pieces using tip of a paring knife. Peel away tough outer layer of stems, and finely chop stems.
4. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot cooked pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Source: Southern Living SEPTEMBER 2011
CHICKEN CASSEROLE
2-3 lb Chicken breast, cooked and boned
1 Cup Mayonnaise
Salt and Pepper
1 1/2 Cup white Rice, cooked
2 cans Cream of Chicken or Mushroom soup
1 Large Onion, chopped
1 Tube Ritz Crackers, crushed
1/2 stick Butter, melted
In a 9 x 11 greased baking pan, mix chicken, mayonnaise, salt and pepper, rice, soup and onion. Top with crushed crackers, pour melted butter over crackers. Cover with foil and bake at 350F for 30 minutes.
Source "From Our Home to Yours" Ozark First Church of the Nazarene" 2004
EFFORTLESS BAKED CORN CASSEROLE
Once again Campbell's Kitchen brings easy casserole recipes to your table with this Effortless Baked Corn Casserole. Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.
Serves: 6 (about 1 cup each)
Preparation Time: 10 min
Cooking Time: 35 min
Ingredients
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup milk
2 eggs
1 can (about 16-ounces) whole kernel corn, drained
1 package (about 8-ounces) corn muffin mix
1/4 cup grated Parmesan cheese
1 can (2.8 ounces) French fried onions (about 1 1/3 cups)
Instructions
Preheat oven to 350 degrees F. Beat the soup, milk and eggs in a medium bowl with a fork or whisk. Stir in the corn, corn muffin mix, cheese, and 2/3 cup onions. Pour the soup mixture into a 1 1/2-quart casserole.
Bake for 30 minutes or until the mixture is hot.
Top with the remaining onions. Bake for 5 minutes or until the onions are golden brown.
Source: Campbellskitchen.com