PUBLISHER'S CORNER . . .
Season's Greetings and welcome to the newest issue of A to Z Recipes Newsletter. I am pleased to be here with you again. I've survived a week of working nights. Two down, two more to go! I do go on about my hours but I am completely grateful that I have a job and am still able to work it. Besides, I'd much rather be tired than broke! LOL.
Merry Christmas! Happy New Year!
'Tis the season and while you're in the giving mood... send us a recipe!
For recipes use this link.
For other postables use this link.
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
DID YOU KNOW . . .
GOT A COUGH, THINK PINEAPPLE JUICE
Shared by Marilyn M., OH
Did you know that pineapple is so healthy for you? It's filled with so much goodness in addition to the great taste.
Pineapple is low-fat, is rich in fiber, and is packed with vitamins and minerals such as vitamin A, vitamin C, calcium, phosphorus, and potassium.
Pineapple also contains manganese which helps build bones; and it has Bromelain that gives the fruit an anti-inflammatory benefit. It can fight infections and kills bacteria.
Something else I recently learned about the fruit is that the juice can suppress coughs five times more effectively than cough syrup. GR8 to know with winter here!
JUST MAKE ME LAUGH . . .
CHURCH LADIES WITH TYPEWRITERS
Shared by Linda, Rosharon, TX
They're Back! Those wonderful Church Bulletins! Thank Goodness for the church ladies with typewriters. These sentences actually appeared in church bulletins or were announced at church services:
The Fasting & Prayer Conference includes meals.
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Scouts are saving aluminum cans, bottles and other items to be recycled. Proceeds will be used to cripple children.
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The sermon this morning: 'Jesus Walks on the Water. 'The sermon tonight: 'Searching for Jesus.'
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Ladies, don't forget the rummage sale. It's a chance to get rid of those things not worth keeping around the house. Bring your husbands.
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Don't let worry kill you off - let the Church help.
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For those of you who have children and don't know it, we have a nursery downstairs.
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Next Thursday there will be try-outs for the choir. They need all the help they can get.
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Irving Benson and Jessie Carter were married on October 24 in the church. So ends a friendship that began in their school days.
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At the evening service tonight, the sermon topic will be 'What Is Hell?' Come early and listen to our choir practice.
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Eight new choir robes are currently needed due to the addition of several new members and to the deterioration of some older ones.
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Please place your donation in the envelope along with the deceased person you want remembered.
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The church will host an evening of fine dining, super entertainment and gracious hostility.
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Pot-luck supper Sunday at 5:00 PM - prayer and medication to follow.
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The ladies of the Church have cast off clothing of every kind. They may be seen in the basement on Friday afternoon.
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This evening at 7 PM there will be a hymn singing in the park across from the Church. Bring a blanket and come prepared to sin.
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The pastor would appreciate it if the ladies of the Congregation would lend him their electric girdles for the pancake breakfast next Sunday.
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Low Self Esteem Support Group will meet Thursday at 7 PM . Please use the back door.
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The eighth-graders will be presenting Shakespeare's Hamlet in the Church basement Friday at 7 PM. The congregation is invited to attend this tragedy.
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Weight Watchers will meet at 7 PM at the First Presbyterian Church. Please use large double door at the side entrance.
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And this one just about sums them all up:
The Associate Minister unveiled the church's new campaign slogan last Sunday:
'I Upped My Pledge - Up Yours.'
RECIPES SHARED BY OUR PALS . . .
CARAMEL APPLE DUMP CAKE
Shared by Sandy, AZ
This has been tried, and is absolutely delicious.
1 box yellow cake mix
1 (21oz) can apple pie filling
1 tsp vanilla extract
1/2 tsp cinnamon
2 eggs
1/4 cup milk
1 can sweetened condensed milk
1 jar Smucker's caramel ice cream topping
1 (8oz) tub Cool-Whip
1 cup toffee bits
Preheat oven to 350. Grease a 9×13 inch pan. Set aside.
In a large bowl, combine cake mix, apple pie filling, vanilla extract, cinnamon, eggs and milk. Mix with an electric mixer just until combined.
Pour batter into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
While cake is baking, combine condensed milk and caramel ice cream topping. Set aside.
When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Sprinkle half of the toffee bits over cake. Spread Cool Whip over the top, then sprinkle the remaining toffee bits on top. Chill.
AMISH CINNAMON BREAD
Shared by Larry J., TN
No kneading, you just mix it up and bake it.
Batter:
1 cup butter, softened
2 cups sugar
2 eggs
2 cups buttermilk or 2 cups milk plus 2 tablespoons vinegar or lemon juice
4 cups flour
2 teaspoons baking soda
Cinnamon/sugar mixture:
2/3 cups sugar
2 teaspoons cinnamon
Directions:
Cream together butter, 2 cups of sugar, and eggs. Add milk, flour, and baking soda. Put 1/2 of batter (or a little less) into greased loaf pans (1/4 in each pan). Mix in separate bowl the 2/3 c sugar and cinnamon. Sprinkle 3/4 of cinnamon mixture on top of the 1/2 batter in each pan. Add remaining batter to pans; sprinkle with last of cinnamon topping. Swirl with a knife. Bake at 350 degrees for 45-50 min. or until toothpick tester come clean. Cool in pan for 20 minutes before removing from pan.
OLD FASHIONED CORNBREAD DRESSING
Shared by Larry J., TN
9 -10 cups cornbread, crumbled
2 cups celery, chopped
3 cups onions, chopped
2 ½ tablespoons poultry seasoning
1 Tsp of Sage
1 teaspoon salt
1/2 cup butter, melted
3-4 cups chicken broth
3 eggs, lightly beaten
1 cup of cooked chicken
Place the crumbled cornbread in a large mixing bowl. Add chopped celery and onions. Mix. Pour the melted butter over all the ingredients along with 3 cups of the broth. (ONLY add 3 cups then more till you get a thick consistency) Add the seasonings gradually. Test to your taste. Mix well and spoon into a greased 9 x 13 casserole pan. Bake at 350-degrees for 30 minutes, covered. Take the cover off and bake an additional 30 minutes.
DONUT MUFFINS
Shared by Luanne, FL
These are really good. I like them warm with a lot of butter.
"Nutmeg-scented muffins are rolled in cinnamon sugar to make a treat that tastes like a donut and is fast to whip up."
Ingredients:
1/2 cup white sugar
1/4 cup margarine or butter, melted
3/4 teaspoon ground nutmeg
1/2 cup milk
1 teaspoon baking powder
1 cup all-purpose flour
1/4 cup margarine, melted
1/2 cup white sugar
1 teaspoon ground cinnamon
Directions:
1. Preheat oven to 375 degrees F. Grease 12 regular or 24 mini-muffin cups.
2. Mix 1/2 cup sugar, 1/4 cup margarine, and nutmeg in bowl. Stir in the milk, then baking powder and flour until just combined. Fill the prepared mini muffin cups about half full.
3. Bake in the preheated oven until the tops are lightly golden, 15 to 20 minutes.
4. While muffins are baking, place 1/4 cup of melted margarine in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted margarine, and roll in the sugar-cinnamon mixture. Let cool and serve.
CHERRY FLUFF
Shared by Luanne, FL
Ingredients
1 8 oz. container Cool Whip (I use lite)
1 14 oz can sweetened condensed milk (I use fat-free)
1 21 oz can cherry pie filling
1 20 oz can crushed pineapple, well drained
2 cups mini marshmallows
1 cup shredded coconut (unsweetened or sweetened is fine)
1/2 cup chopped pecans
Instructions
Combine first four ingredients in a large bowl. Fold in remaining three ingredients. Refrigerate for one hour before serving.
BUFFALO BALLS
Shared by Linda, Rosharon, TX
Yield: Makes about 16 meatballs
Serving Size: 1 meatball
For the Meatballs
1lb ground chicken or turkey
2 oz cream cheese, softened
2 eggs
2 Tbsp chopped celery
3 Tbsp crumbled blue cheese
1/2 tsp black pepper
For the Sauce
1/2 stick (4 oz) unsalted butter
1/2 cup Frank’s Red Hot
Combine all of the meatball ingredients in a medium bowl. DO NOT ADD SALT!!! The Frank’s is super salty as is the blue cheese so trust me you don’t need to add more. The mix will be sticky and gooey but that’s normal. Form into about 1 inch balls – remember these are cocktail/bite sized so don’t make them too big. Place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.
To make the sauce, combine the Frank’s and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.
After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce. Put back onto the cookie sheet and bake for another 12 minutes. If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 4 minutes if you want them really saucy. These have a subtle blue cheese flavor but I love the dressing so I added more and it was awesome! And of course, you must serve with celery sticks to be authentic!
Notes
Approx. nutrition info per “ball”: 132 calories, 11g fat, 0.6 net carbs, 8g protein
SUCCOTASH SOUP
Shared by Linda, Rosharon, TX
Make this hearty soup vegetarian by replacing the called-for amount of chicken stock with your favourite veggie brand.
Portion size 6
1 tbsp (15 mL) olive oil
1 cup (250 mL) peeled and chopped squash
1 onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 stalk celery, chopped
1/2 tsp (2 mL) dried thyme
1/2 tsp (2 mL) pepper
4 cups (1 L) chicken stock
1 can (28 oz/796 mL) diced tomatoes
1 cup (250 mL) frozen corn kernels
1 cup (250 mL) frozen lima beans
In saucepan, heat oil over medium heat; cook squash, onion, garlic, carrot, celery, thyme and pepper, stirring occasionally, until softened, about 10 minutes. Add stock, tomatoes, corn and lima beans; bring to boil. Reduce heat, cover and simmer until beans are hot.
Source: By The Canadian Living Test Kitchen
SPAMMY YAMMY PIES
Shared by Linda, Rosharon, TX
3 yams
1 (12-ounce) can SPAM® Lite, cubed
1/3 cup crushed pineapple
3 tablespoons butter
1/2 cup glazed pecans
1 Microwave yams on HIGH (100%) 6 to 8 minutes, adding 3 to 4 minutes for each additional yam. Let stand 5 minutes to cool.
2 In skillet, cook SPAM® Lite until golden brown.
3 Heat broiler. Cut top off yams; scoop out insides. Mash yams.
4 In bowl, combine SPAM®, mashed yams, pineapple and butter; mix well. Place mixture in yam shells; top with pecans. Broil 3 minutes.
S.O.S.
Shared by Johnny, LA
New one on me. Bacon!
Ingredients
1 lb bacon
2 tbs. flour
2 cups milk
2 tbs Worcestershire sauce
¼ tsp. pepper or more to taste
Salt if needed
8 slices of toast
Instructions
In a non-stick pan over medium high heat cook bacon. Leave about 2 tbs bacon grease in the pan, add flour and whisk. Continue to whisk until flour/fat mixture is hot and bubbly and becomes the color of caramel. Slowly add milk and Worcestershire sauce, continuously whisking to blend. Add crumbles bacon, boil for one minute than remove from heat. Season with pepper and salt if necessary. Cut toast on the diagonal, and lay 2 slices on each plate slightly overlapping each other. Ladle a ½ cup of gravy over the toast. Serve immediately.
Source: Hillbilly Cast Iron Cooking
HOMEMADE SOUTH CAROLINA MUSTARD BARBECUE SAUCE
Shared by Johnny, LA
1 tablespoon butter
2 cloves garlic, minced
1/4 cup minced yellow onion...
1/2 cup yellow mustard
1/3 cup palm sugar packed (can substitute brown sugar)
1/3 cup apple cider vinegar
1 tablespoon Louisiana-style hot sauce
salt and pepper to taste
In a small saucepan melt the butter over medium heat. Add the garlic and onion and sweat briefly, about 30 seconds. Pour in the yellow mustard, palm sugar, apple cider vinegar, and the hot sauce. Simmer over medium-low heat for 10 minutes. Pulse with an immersion blender until smooth, and then season with salt and black pepper.
Serve with your favorite barbecued meats. Baste ribs with it on a medium grill flipping and continuing to baste until the ribs are hot and the sauce is caramelized. Add it to smoked shredded pork shoulder until coated with extra on the side. This will keep for up to a month in an airtight container.
CHICKEN FRIED BACON
Shared by Johnny, LA
INGREDIENTS
1 cup flour
1 cup corn meal
1 teaspoon salt
1 teaspoon freshly ground pepper
1 (12-ounce) can evaporated milk
1 egg
1 (2.52-ounce) package HORMEL® BLACK LABEL® fully cooked bacon
Vegetable oil, for deep-frying
COUNTRY GRAVY
3 tablespoons butter
3 tablespoons flour
1 ¾ cups whole milk
¼ cup heavy cream
Pinch salt
2 teaspoons freshly ground pepper
DIRECTIONS
In shallow dish, combine flour, corn meal, salt and pepper. In separate shallow dish, whisk together milk and egg.
In batches, dip bacon slices into milk mixture and then into flour mixture; repeat.
Heat oil to 350°F.
Cook bacon in batches in oil for 1 to 2 minutes or until golden brown; drain on paper towel.
To make the country gravy: in medium skillet, melt butter over medium heat. Add flour, stir 1 minute to cook flour. Gradually stir in milk. Add remaining ingredients. Whisk to remove any lumps. Bring to a simmer. Simmer uncovered 5 minutes or until thickened. Serve with bacon. Serves 4.
Source: Hormel
BURGER KING CHICKEN FRIES
Shared by Johnny, LA
1 pound boneless skinless Chicken Breast
1/2 cup Zatarain’s Dry Mix for coating meats. I LIKE THE BOLDER ZATARAIN'S
1/2 cup Flour
1 Egg
1 tablespoon Water Oil ( for frying) Various dipping sauces such as barbecue sauce, honey mustard or ranch dressing for serving
Directions
Butterfly the chicken breasts. Then cut them down the middle to separate the breast halves. Next cut into the shape of chicken fries with meat scissors or a knife. Put flour and Fish Fry into separate resealable plastic bags. Lightly beat the egg with one tablespoon water. Shake four chicken fries at a time in the flour, shake off the excess, dip in egg wash. Shake off the excess, then shake in Fish Fry. Place the chicken fries on a plate to reserve for frying. Heat one inch of oil in a skillet to medium hot. Fry chicken fries in batches so they do not touch, turning, until they are golden brown. Drain chicken fries on paper towels and serve with dipping sauce of your choice.
COFFEE PIE
Shared by Johnny, LA
Ingredients:
1 chocolate pie crust (8-inch)
1 1/4 cups cold milk
2 tablespoons hazelnut flavor instant coffee
2 pkg. 4-serving white chocolate flavor instant pudding
8 oz. Cool Whip, divided
Directions:
In a medium mixing bowl, whisk together milk and instant coffee; add pudding mix and 1/2 of the whipped topping. Beat until creamy and mixture becomes thick, about 1 minute. With a spatula, spread mixture in a prepared crust and top with the remaining whipped topping. Refrigerate until ready to serve.
Source: Keebler Ready Crust
BARRY BEGAULT'S SLOW COOKER RED BEANS
Shared by Johnny, LA
Ingredients:
1 lb Camellia Red Beans
1 lb andouille sausage or good smoked sausage
1 lb pickled pork (pickle meat) (optional - except at my house)
1 large onion, chopped
1 large green bell pepper, chopped
1 whole garlic, minced - yeah, ya gotta have the garlic!
4 ribs of celery, chopped
3 large bay leaves
1/2 teaspoon black pepper
1 tablespoon salt
1 tablespoon cajun seasoning
1 8 oz. can of tomato sauce - gives it more body and taste
2 - 4 tablespoons olive oil
Directions:
The Night Before:
1. Cut pickled pork in 1 inch cubes and brown in 1 tsp. olive oil. Put in bowl for storage over night. Leave the pan drippings for the next step.
2. Sweat vegetables in the olive oil and pork drippings with a bay leaf. While the veggies are cooking, and there is plenty of water in the pan, deglaze the pan by scraping the brown deliciousness from the pickled pork from the bottom. If not using pickled port, sweat vegetables in 2 tablespoons of olive oil until almost dry. Season with 3 or four grinds of fresh black pepper, 1/2 tsp. of salt and 1 tsp. of Cajun seasoning or to taste.
3. Slice the Andouille or smoked sausage into 1/8 inch rounds and put in the bowl with the rest of the seasoning and pickle meat or smoked ham.
4. Put the sweated vegetables in the bowl covered, in fridge overnight. (with the pickled pork if using it)
5. Get out the crock pot. Wash beans in and remove any debris and bad beans. Put the beans in the crock pot and just cover with water. Stir in 1/2 tsp. of salt, 1 to 3 grinds of black pepper and a 1/2 tsp. of Cajun Seasoning, and place 1 bay leaf in the water. Do not soak for more than 10 hours.
The Next Morning:
1. Turn the crock pot on high. Get the bowl of vegetables and meat out of the fridge and put into the crock pot. Add the 8 oz. of tomato sauce and add water until up to the rim. Best to put the crock pot on a baking sheet with sides to catch the run over once the pot begins to boil.
2. Cook on high for 4 - 6 hours, after which, reduce to low until the beans are tender. Keep water level near the top. Recycle the water that overflows onto the baking sheet.
3. Taste and adjust seasoning as desired.
4. Cook 2-2 1/2 cups of long grain rice. I like to have enough for leftovers - if there are any!
5. Serve over steaming white rice with French bread, or garlic bread, and a nice green salad. Serves about 6 to 8.
HOLIDAY BOUILLABAISSE
Shared by Johnny, LA
Serves 4
Ingredients
1 pound redfish fillets, skin removed*
1 pound drum fillets, skin removed*
3 teaspoons salt, divided
1½ teaspoons cayenne pepper, divided
1 (28-ounce) can whole tomatoes
3 cups coarsely chopped yellow onion
2 cups coarsely chopped green bell pepper
1 cup coarsely chopped celery
3 cloves garlic, minced
1 tablespoon chopped fresh thyme
½ cup unsalted butter
4 bay leaves
1 lemon, sliced
2 cups fish stock
½ cup white wine
1 pound medium fresh shrimp, peeled and deveined
1 pound lump crabmeat, picked free of shells
24 oysters, shucked
Toasted French bread, sliced
Garnish: chopped fresh parsley
Instructions
1 Sprinkle fish with 2 teaspoons salt and ½ teaspoon cayenne. In a medium bowl, add tomatoes and juice, and mash until small chunks remain. In another medium bowl, combine onion, bell pepper, celery, garlic, thyme, and remaining 1 teaspoon salt and 1 teaspoon cayenne.
2 In a large Dutch oven, melt butter over medium heat. Add onion mixture, and cook until softened, 6 to 8 minutes. Add tomato, bay leaves, lemon, stock, and wine; bring to a boil. Reduce heat to medium-low, and simmer; add fish, cover, and cook 45 minutes. Do not stir.
3 Gently stir in shrimp, crabmeat, and oysters, making sure to fully submerge, and simmer 12 minutes. Place a toasted bread slice in each bowl, and ladle soup over. Garnish with chopped fresh parsley, if desired.
Source: Louisiana Cookin
http://www.louisianacookin.com/
HO, HO, HO! HO-HO'S
Shared by Marilyn M., Canton, OH
These are soft and squishy and taste just like Ho Ho’s.
1/2 cup butter, softened
3/4 cup sugar
1 egg
1/4 cup milk
1 tsp. vanilla
1 3/4 cup flour
1/2 cup baking cocoa
1/2 tsp. salt
1/2 tsp. baking soda
18 large marshmallows
Frosting:
2 Tbsp butter, softened
2 cups confectioner's sugar
Dash salt
3-4 Tbsp milk
Preheat the oven to 350°. Cut marshmallows in half and set aside.
Cream together butter and sugar until light and fluffy.
Add egg, milk, and vanilla and mix well.
Mix together the dry ingredients. Add gradually to the butter mixture.
Drop by tablespoons onto 4 ungreased baking sheets.
Bake for 8 minutes.
Press a marshmallow half onto each cookie, cut side down.
Return to the oven and bake for 2 more minutes.
Cool on wire racks for 2 minutes, then press gently on each marshmallow with the back of a spoon.
Frosting:
Beat the butter, confectioner's sugar, cocoa and salt until smooth.
Add milk one tablespoon at a time and mix well. When frosting is spreadable, stop adding milk.
Frost the cookies after they're completely cool.
Allow frosting to harden slightly before covering with plastic wrap.
HOLIDAY BRUNCH CASSEROLE
Shared by Marilyn M., Canton, OH
4 cups frozen shredded hash brown potatoes, thawed
1 pound bulk pork sausage, cooked and drained
1/2 pound bacon strips, cooked and crumbled
1 medium green pepper, chopped
1 green onion, chopped
2 cups (8 oz) shredded cheddar cheese, divided
4 large eggs
3 cups milk (2% or greater)
1 cup biscuit/baking mix
1/2 teaspoon salt
In a large bowl, combine the first five ingredients; stir in 1 cup cheese.
Transfer to a greased 13x9-in. baking dish.
In another bowl, whisk eggs, milk, baking mix and salt until blended; pour over top.
Sprinkle with remaining cheese. Refrigerate, covered, overnight.
Preheat oven to 375°. Remove casserole from refrigerator while oven heats.
Bake, uncovered, 30-35 minutes or until a knife inserted near the center comes out clean.
Let stand 10 minutes before cutting. Yield: 12 servings.
CRANBERRY-COCONUT CAKE WITH MARSHMALLOW CREME FROSTING
Shared by Marilyn M., Canton, OH
1-1/2 cups butter, softened
2 cups sugar
5 large eggs, separated
1 can (8-1/2 oz) cream of coconut
1/4 cup lime juice
3 teaspoons grated lime peel
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
3/4 cup flaked coconut
Grease and flour two 9-in. round baking pans; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the cream of coconut, lime juice and peel. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut. In a small bowl, beat egg whites until stiff peaks form; fold into batter. Transfer to prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FILLING:
5 cups fresh or frozen cranberries, thawed
1/2 cup cranberry juice
1-1/4 cups sugar
3 large eggs
3 large egg yolks
1/4 cup butter, cubed
2 Tbsp. lime juice
1-1/2 teaspoons grated lime peel
For the filling, in a large saucepan, combine cranberries and cranberry juice.
Cook over medium heat until berries pop, about 12 minutes. Press cranberries through a food mill into a small bowl; discard seeds and pulp.
In a small heavy saucepan over medium heat, combine cranberry mixture and sugar. Bring to a boil; cook and stir for 1 minute or until thickened.
Remove from heat. Stir a small amount of hot mixture into eggs and egg yolks; return all to the pan, stirring constantly.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter. Gently stir in lime juice and peel.
Cool to room temperature without stirring. Cover and refrigerate until chilled.
FROSTING:
1 package (8 oz) cream cheese, softened
1 cup marshmallow crème
1/2 cup butter, softened
3 cups confectioners' sugar
2 cups flaked coconut, toasted
Fresh cranberries, optional
In a large bowl, beat the cream cheese, marshmallow crème and butter until light and fluffy. Add confectioners' sugar; beat until smooth.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a third of the filling.
Repeat layers twice. Top with remaining cake layer. Frost cake. Press toasted coconut over top and sides of cake.
Garnish with cranberries if desired. Yield: 16 servings.
To Make Ahead: Cake layers can be baked the day before serving. Store each layer in a resealable plastic bag at room temperature.
LEFTOVER ROAST BEEF WITH CHIVE ROASTED POTATOES
Shared by Marilyn M., Canton, OH
2 pounds red potatoes, cut into 1-inch cubes
2 Tbsp. olive oil
2 teaspoons minced chives
3/4 teaspoon salt, divided
2 medium onions, halved and thinly sliced
1 pound sliced fresh mushrooms
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/3 cup dry red wine or beef broth
2 cups cubed cooked roast beef
1 cup beef gravy
Place potatoes in a greased 15-in. x 10-in. x 1-in. baking pan.
Drizzle with oil and sprinkle with chives and 1/4 teaspoon salt; toss to coat.
Bake, uncovered, at 425° for 25-30 minutes or until tender, stirring occasionally.
Meanwhile, in a large skillet, saute onions and mushrooms in butter until tender.
Add the garlic, rosemary, pepper and remaining salt; cook 1 minute longer. Stir in wine.
Add beef and gravy; heat through. Serve with potatoes.
Yield: 6 servings.
CHOCOLATE CHIP COOKIE TOFFEE BRITTLE
Shared by Marilyn M., Canton, OH
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
1/4 cup all-purpose flour
1 cup toffee bits, divided
3/4 cup chopped pecans, toasted ~ divided
1 cup semisweet chocolate chips
Heat oven to 350°F. Spray large cookie sheet with cooking spray.
In large bowl, break up cookie dough. Add flour, 3/4 cup of the toffee bits and 1/2 cup of the pecans; mix with spoon or hands until well blended. Place on cookie sheet; press or roll into 12x10-inch rectangle. Bake 20 to 25 minutes or until deep golden brown and crisp. Immediately sprinkle chocolate chips on top. Bake 1 minute; spread melted chips evenly over cookie. Sprinkle with remaining 1/4 cup toffee bits and 1/4 cup pecans; press into chocolate. Cool completely, about 30 minutes. Refrigerate about 10 minutes or until chocolate is set. Break into pieces. Store in airtight container. Enjoy!
CHEESY SPINACH BACON DIP
Shared by Marilyn M., Canton, OH
2 Tbsp. extra-virgin olive oil
3 cups baby spinach
1/2 Tbsp. lemon juice
6 slices bacon, cooked and crumbled, plus more for garnish
1 (8 oz.) package cream cheese, softened
1 cup sour cream
1 cup sharp cheddar cheese, grated, divided
3/4 cup mozzarella cheese, grated
1/2 cup parmesan cheese, grated
2 Tbsp. mayonnaise
kosher salt and freshly ground pepper, to taste
Preheat oven to 400º F and lightly grease an 8 or 9-inch baking dish with butter or nonstick spray; set aside. Heat olive oil in a medium pan over medium high heat and sauté spinach until just wilted. Season with salt and pepper and lemon juice, then drain off cooking liquid and set aside. Combine cream cheese, sour cream, 3/4 cup cheddar cheese, mozzarella, parmesan and mayonnaise in a large bowl and mix together until fully incorporated. Mix in spinach and 3/4 crumbled bacon bits, then season with salt and pepper. Stir until combined. Transfer mixture to greased baking dish and top with remaining cheddar cheese and bacon crumbles. Bake for 20-22 minutes, or until golden brown and bubbly. Serve with toasted and sliced baguette, or fresh veggies. Serves 6-8
SUPER EASY COUNTRY APPLE DUMPLINGS
Shared by Marilyn M., Canton, OH
1 large apple {I used Fuji - any apple will do, tart is best}
1 can Pillsbury Crescent Roll dough
1/2 cup butter
2/3 cups sugar
1/2 tsp. cinnamon
1/2 tsp. vanilla
3/4 cup or 6 oz. 7-Up or equivalent {half the can}
Preheat the oven to 350 degrees F. Grease an 8×8 baking dish; set aside.
Peel, core and cut apple into 8-10 even wedges; set aside. (use a circular apple cutter for ease then peel)
Separate crescent roll dough into triangles. Roll each apple wedge in crescent roll dough starting at the wide end.
Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.} Melt butter in a small saucepan and stir in sugar and cinnamon. Heat, whisking to combine. The mixture will slowly combine and thicken. When it’s thickened, remove from heat and add vanilla. Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown. Enjoy!
Note: They’re best when served immediately, especially with vanilla ice cream or a scoop of Cool Whip .
However if you want to save them for later, be sure to separate the dumpling from the excess liquid that remains after baking.
THE BEST LASAGNA SOUP
Shared by Marilyn M., Canton, OH
1 pound lean ground beef (90% lean)
1 large green pepper, chopped
1 medium onion, chopped
2 garlic cloves, minced
2 cans (14-1/2 oz each) diced tomatoes, undrained
2 cans (14-1/2 oz each) low-sodium beef broth
1 can (8 oz) tomato sauce
1 cup frozen corn
1/4 cup tomato paste
2 teaspoons Italian seasoning
1/4 teaspoon pepper
2-1/2 cups uncooked spiral pasta
1/2 cup shredded Parmesan cheese
In a large saucepan, cook beef, green pepper and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in tomatoes, broth, tomato sauce, corn, tomato paste, Italian seasoning and pepper. Bring to a boil. Stir in pasta. Return to a boil. Reduce heat; simmer, covered, 10-12 minutes or until pasta is tender. Sprinkle with cheese. Yield: 8 servings (2-3/4 quarts).
TO-DIE-FOR CRANBERRY FLUFF
Shared by Marilyn M., Canton, OH
1 (14 oz) can whole berry cranberry sauce
1 (20 oz) can crushed pineapple, drained
8 ounces frozen whipped topping, thawed
3 cups Mini Campfire® Marshmallows
In a large bowl, stir together cranberry sauce and crushed pineapple.
Fold in whipped topping until thoroughly combined.
Stir in mini-marshmallows.
Cover and chill for at least two hours before serving.
THREE INGREDIENT PUMPKIN ANGEL FOOD CAKE BARS
Shared by Marilyn M., Canton, OH
1 box Angel Food Cake Mix
1 (16 oz) canned pumpkin
1 tsp. pumpkin pie spice
Preheat oven to 350. Mix angel food cake mix, pumpkin, and 1 tsp. pumpkin pie spice in a bowl. Pour into a greased 9 X 13 in cake pan. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool before glazing.
Glaze:
3/4 cup sifted powdered sugar
1 1/2 Tbsp hot water
1 tsp. vanilla extract
1/4 tsp. pumpkin pie spice
In another bowl, beat powdered sugar, hot water, vanilla and 1/4 tsp. pumpkin pie spice together. Drizzle over the top of the cake and cut into squares.
PUMPKIN CRUMB CAKE
Shared by Treva, NC
This sounds so yummy!
1 box yellow cake mix
1/2 c. melted butter or margarine
1 egg
Filling
1 can pumpkin (29 oz.)
2 eggs
2/3 c. evaporated milk
1/2 c. brown sugar
2 tsp. cinnamon
Topping
1 c. reserved cake mix
1/2 c. sugar
1/4 c. margarine or butter
1 tsp. cinnamon
Measure 1 cup of cake mix; set aside for topping.
Combine the remaining cake mix, melted margarine and egg.
Press mixture into greased 9 x 13 inch cake pan (press hard).
Combine the filling ingredients and pour over cake mixture in pan.
Combine all ingredients for crumb topping. Sprinkle over filling.
Bake 45-50 minutes at 350 degrees.
Serve with Cool Whip.
COOKIE APPLE COBBLER
Shared by Treva, NC
Easy refrigerated sugar cookie dough is the tender and sweet crust for this updated fruit classic.
6 Cups sliced peeled apples
1 Cup packed brown sugar
2 Tablespoons all-purpose flour
1 & 1/2 Teaspoons ground cinnamon
1/2 Teaspoon ground allspice
2 Tablespoons lemon juice
1 Roll (16.5 oz) Pillsbury® refrigerated sugar cookies
2 Tablespoons granulated sugar
1 Heat oven to 350°F. In large bowl, mix apples, brown sugar, flour, 1 teaspoon of the cinnamon, the allspice and lemon juice; toss to coat apples well. Spoon into ungreased deep-dish baking dish.
2 Spoon cookie dough, by scant teaspoons, evenly over apples. In small bowl, mix granulated sugar and remaining 1/2 teaspoon cinnamon; sprinkle evenly over cookie dough.
3 Bake 35 to 45 minutes or until top is golden brown and apples are tender.
PORK LOIN WITH BACON & BROWN SUGAR GLAZE
Shared by Treva, NC
This bacon-wrapped pork loin is finished with a delicious brown sugar glaze. Serve this flavorful roast with mashed potatoes
1 boneless pork loin, about 5 to 6 pounds
4 to 6 slices bacon
Rub Mixture:
1 teaspoon chili powder
1/2 teaspoon paprika
1 & 1/2 teaspoons salt
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
1 teaspoon ground cinnamon
Glaze:
1 cup light brown sugar, packed
2 tablespoons flour
2 tablespoons cider vinegar
1/2 teaspoon dry mustard
Heat oven to 350°.
Place pork loin in a roasting pan. Combine the rub ingredients and rub over the pork. Cut each strip of bacon in half crosswise and lay them over the pork loin. Roast for about 1 & 1/2 to 2 hours, or until the pork registers about 150°.
In the meantime, combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Bring to a simmer and simmer for about 1 minute. Spoon over the pork and return to the oven.
Roast for about 15 to 20 minutes longer, or until pork registers 160°.
Serves 6 to 8.
RANCH DRESSING CHEESE BALL
Shared by Treva, NC
2 pkgs 8 oz each cream cheese, room temp
Chopped green onions to flavor
1 oz pkg ranch dressing mix
1/2 cup sliced natural almonds
Heat Oven---to 350 degrees. Spread almonds on baking Sheet, bake until golden, 6 min. Cool 5 min. Coarsely chop and set aside. In bowl, combine cheese with dressing mix until combined. Stir in green onions. Gather cheese into rough ball, roll in nuts until coated. Press into tight ball. Wrap with plastic, Refrigerate 2 hours or overnight. Serve with crackers. Makes 8 Servings
CROCK POT APPLE BUTTER
Shared by Treva, NC
1 gallon unsweetened applesauce
1/2 cup cider vinegar
4 cups sugar
3 tsp cinnamon
10 whole cloves
3 stick cinnamon
Cook all day in the crock pot with the lid off. Then turn on low for 8 hours or longer with the lid partly open. (Leaving the lid on tight creates moisture and it will not thicken.) (You can leave cooking on low over night.) Stir once in awhile to keep from sticking.
You can add a little salt which gives it a little more flavor and add two more sticks of cinnamon if you like a strong cinnamon flavor.
Put it in pint jars while hot, tighten the lids, cool and stored in the refrigerator. It keeps well and lasts as long as you take us to eat it!
TURKEY & ARUGULA QUESADILLAS
Shared by Treva, NC
1/4 cup light sour cream
4 teaspoons lime juice, divided
1/2 teaspoon cumin
1 large bunch arugula, stems removed
4 plum tomatoes, diced
4 burrito-size flour tortillas
1 & 1/2 cups light Mexican-flavored shredded cheese
3/4 pound deli-sliced smoked turkey
Preheat oven to 300 degrees. Coat a baking sheet with cooking spray.
Combine the sour cream, 2 teaspoons of lime juice and the cumin in a small bowl. In another bowl, combine the arugula, tomatoes and remaining 2 teaspoons of lime juice and toss thoroughly.
Lay tortillas out flat on a work surface. Working with 1 at a time, spread sour cream mixture lightly over tortilla. Top 1/2 of the tortilla with 1/4 of the turkey, then 1/4 of the arugula mixture. Place about 1/4 of shredded cheese on top, then fold tortilla in half and press down lightly with your hand. Repeat until all ingredients are used.
Coat a cast-iron skillet with cooking spray and heat over medium high. Again working with 1 at a time, add a quesadilla to the pan, press down lightly with the spatula and cook on each side until it is lightly browned, the cheese begins to melt and the quesadilla holds its shape. Keep the cooked quesadillas warm in the oven, where the cheese will continue to melt.
Makes 4 servings.
Calories 364, Fat 22 g, Carbs 6 g, Sodium 396 mg, Fiber 0 g.
DOUBLE-APRICOT GLAZED HAM
Shared by Treva, NC
Prep Time: 15 min.
Bake Time: 2 hr.
1 cup dried apricots
1 cup Swanson® Chicken Stock
1/2 cup packed brown sugar
1 fully-cooked whole boneless ham * (6- to 8-pounds)
2 tablespoons butter
1/2 cup finely chopped shallots
2 jars (12 ounces each) apricot preserves
1/4 cup Dijon-style mustard
2 teaspoons grated orange zest
1. Place the apricots and stock into a microwave-safe measuring cup. Microwave on HIGH for 2 minutes. Let the mixture cool. Remove the apricots and cut into strips. Reserve the stock. Stir the apricots, sugar and 1/4 cup reserved stock in a small bowl.
2. Place the ham into a roasting pan. Bake at 325°F. for 2 hours or until the ham is heated through. Brush with the apricot mixture during the last 30 minutes of baking and baste frequently with the pan drippings.
3. Heat the butter in a 10-inch skillet over medium heat. Add the shallots and cook until they're tender. Stir in the preserves, mustard, orange zest and remaining reserved stock and heat to a boil. Reduce the heat to low. Cook and stir for 10 minutes or until the stock mixture is slightly thickened.
4. Slice the ham and serve with the apricot sauce.
*You can use a 3-pound fully-cooked half boneless ham for 16 servings. Prepare as directed above, but reduce the remaining ingredients in half and the cooking time to 1 hour or until the ham is heated through. Makes: 32 servings.
TIP: Because this ham may be served hot from the oven or at room temperature, it's a great option for either a formal sit-down dinner or a more casual brunch buffet.
CROCK POT SWEET & SOUR MEATBALLS
Shared by Treva, NC
1 gallon unsweetened applesauce
1/2 cup cider vinegar
4 cups sugar
3 tsp cinnamon
10 whole cloves
3 stick cinnamon
Cook all day in the crock pot with the lid off. Then turn on low for 8 hours or longer with the lid partly open. (Leaving the lid on tight creates moisture and it will not thicken.) (You can leave cooking on low over night.) Stir once in awhile to keep from sticking.
You can add a little salt which gives it a little more flavor and add two more sticks of cinnamon if you like a strong cinnamon flavor.
Put it in pint jars while hot, tighten the lids, cool and stored in the refrigerator. It keeps well and lasts as long as you take us to eat it!
MAPLE BREAKFAST BUNS
Shared by Treva, NC
Serves: 12
Cooking Time: 23 min
1/4 cup packed brown sugar
1/4 cup (1/2 stick) butter
2 tablespoons pure maple syrup
1/4 cup chopped pecans
1 (8-ounce) can refrigerated crescent rolls
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1. Preheat oven to 375°F.
2. Combine brown sugar, butter, and syrup in an 8-inch round cake pan. Heat in oven 5 minutes, or until butter melts; stir gently to blend ingredients. Sprinkle pecans over butter mixture.
3. Remove dough from package (do not unroll dough). Cut roll into 12 slices.
4. Combine granulated sugar and cinnamon then dip both sides of each slice of dough into sugar mixture. Arrange slices in pan, cut-side down; sprinkle with remaining sugar mixture. Bake 18 minutes, or until golden. Immediately invert pan onto a serving platter and serve warm.
STARBUCK'S BLUEBERRY SCONES
Shared by Treva, NC
2 Cups all-purpose flour
2 tsp baking powder
1 egg
1 Tbsp vanilla extract
1/2 tsp sea salt
6 Tbsp fine baker's sugar
1/2 cup ice cold butter
1/2 cup ice cold whipping cream
1 pint of fresh blueberries
For the topping;
1 egg beaten
1 Tbsp whipping cream
Wilton's Sugar - large crystals
Preheat oven to 375 degrees.
Cut butter into cubes and refrigerate until ready to use. Sift the flour, salt, baking powder and sugar into a large bowl. Cut the butter into the flour mixture with pastry blender until resembles coarse meal
In a smaller bowl whisk the egg, cream and vanilla - add to the dry mixture mixing with a fork, and stir until just combined - do not over mix! Stir in fresh blueberries. Pour the dough mix onto a lightly floured board and pat into a 7 inch 1 to 1 1/2 inch high disk. Cut into in half then quarters and then in eights as evenly as possible.
Place the scones on a baking sheet with silpat or parchment paper - this ensures even browning on the bottom.
Mix 1 egg with the 1 Tbsp of cream and brush the tops with the cream-egg mixture then sprinkle generously with the sugar crystals.
Bake at 375 degrees for 17 minutes and no longer! This will ensure a moister scone than normally expected.
Source: The Secret Recipe Forum
http://www.recipesecrets.net/forums
FUDGE DIPPING SAUCE
Shared by Dorie, IL
6 oz. pkg. semi-sweet chocolate chips (1 cup)
2 Tbs. margarine or butter
14 oz. can Eagle Brand sweetened condensed milk
3 Tbs. hot water
1 tsp. vanilla extract
In heavy saucepan, over medium heat, melt chips and margarine with sweetened condensed milk. Cook and stir until thickened, about 5 minutes. Stir in water and vanilla. Serve warm with fresh fruit or over ice cream. Refrigerate leftovers.
Microwave: In 1-quart glass measure, combine chocolate, margarine and sweetened condensed milk. Cook on 100% power (high) 1-1/2 minutes; mix well. Cook on 100% power (high) 2 to 2-1/2 minutes, stirring after each minute. Stir in water and vanilla.
Source: Eagle Brand Sweetened Condensed Milk (advertisement)
BEER-CHEESE TRIANGLES WITH ZESTY CHEESE SAUCE
Shared by Dorie, IL
2 cups Original Bisquick® mix
1/2 cup shredded Cheddar cheese (2 oz)
1/2 cup beer or apple sauce
2 tablespoons butter or margarine, melted
1/4 cup sesame or poppy seed
1 loaf (8 oz) prepared cheese product, cut into cubes
1/4 cup Old El Paso® Thick 'n Chunky salsa
1/4 cup Old El Paso® refried beans
Line cookie sheets with waxed paper. In medium bowl, stir Bisquick mix, Cheddar cheese and beer until soft dough forms; beat vigorously 20 strokes. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat. Shape into a ball; knead 5 times. Press or roll dough into 16x10-inch rectangle. Cut rectangle into 2-inch squares (do not separate); cut squares diagonally in half. Spread with melted butter; sprinkle with sesame seed. Separate triangles and place on cookie sheet. Freeze until firm, about 1 hour. Place frozen triangles in airtight container. Freeze up to 1 month. Heat oven to 450°F. Spray large cookie sheets with cooking spray. Place triangles on cookie sheets. Bake 8 to 10 minutes or until golden brown. To make sauce, in 1 1/2-quart saucepan, heat cheese product, salsa and beans over low heat, stirring occasionally, until cheese is melted and sauce is hot. Serve triangles with sauce.
Source: Betty Crocker
BUTTERSCOTCH SPICE CAKE
Shared by Dorie, IL
1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
1/2 cup vegetable oil
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
AMARETTO BY MORNING
Shared by Dorie, IL
1 (1.5 fluid ounce) jigger amaretto liqueur
1 cup frozen sliced peaches
2 cups apple juice
In a blender, combine amaretto liqueur, frozen peaches and apple juice. Blend until smooth. Pour into a glass and serve immediately.
ASPARAGUS SIDE DISH
Shared by Dorie, IL
1 bunch fresh asparagus, trimmed
2/3 cup water
1 / 4 cup olive oil
1 / 2 cup grated Parmesan cheese
10 grape tomatoes, halved
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
STEFADO (GREECE)
Shared by Dorie, IL
6 pounds chuck roast, cut into large chunks
1/2 cup olive oil
1 teaspoon white sugar
6 pounds small white onions, cleaned and scored
1 (6 ounce) can tomato paste
1/2 cup red wine
1/2 cup red wine vinegar
6 cloves garlic
1 teaspoon whole pickling spices
1 bay leaf
1 cinnamon stick
1/2 teaspoon dried rosemary
salt and pepper to taste
In a large soup pot, cook beef in oil until beef is browned. Remove beef, and set aside. Mix sugar into the drippings, add onions, and cook until golden. Remove onions from pan.
Return beef to the pot, and place onions on top. Mix the tomato paste, wine, and wine vinegar together, and add to saucepan. Place the garlic, pickling spices, bay leaf, cinnamon, and rosemary in a spice bag; add to the pan. Season with salt and pepper. Cover, and simmer for 2 to 3 hours, adding more liquid if necessary.
BAILEY'S IRISH CREAM FUDGE
Shared by Dorie, IL
24 ounces milk chocolate chips
12 ounces semisweet chocolate chips
14 ounces marshmallow cream
2 teaspoons vanilla
2/3 cup Bailey's Irish Cream liqueur
2 cups chopped nuts
4-1/2 cups sugar
12 ounce can evaporated milk
1/2 pound butter
Line a jelly roll pan (10 x 15 x 1 inch) with foil. Butter the foil. In a very large heavy bowl, place all the chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. In a heavy saucepan, combine the sugar, evaporated milk and butter over medium heat and bring to a boil. Cook slowly, stirring constantly for 11 minutes. Pour the hot milk mixture over the chocolate chip mixture, stirring by hand. The hot milk will melt the chocolate chips and marshmallow cream. Continue to stir until everything is well blended. Pour mixture into the prepared pan and chill until set.
CREAMY TURKEY MUSHROOM CASSEROLE
Shared by Dorie, IL
6 slices bacon
3/4 c. chopped onion
1/2 c. chopped celery
1/4 c. chopped green pepper
1 (4 oz.) can mushrooms
1 can condensed cream of celery soup
1 c. dairy sour cream
1/2 c. shredded cheddar or American cheese
3 c. cut up cooked turkey or chicken
1/4 tsp. salt
1/8 tsp. pepper
2 c. Bisquick baking mix
1/2 c. milk
2 eggs
Instructions
Heat oven to 350 degrees. Grease 2 quart round casserole. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, 30 to 35 minutes.
Serves 6 to 8
FROZEN CARAMEL LATTE
Shared by Dorie, IL
3 fluid ounces brewed espresso
1 tablespoon caramel sauce
2 tablespoons white sugar
3/4 cup milk
1 1/2 cups ice cubes
2 tablespoons whipped cream
Place the espresso, caramel sauce, and sugar into a blender pitcher. Blend on high until the caramel and sugar dissolve into the espresso. Pour in the milk and add the ice; continue blending until smooth and frothy. Top with whipped cream to serve.
CHAMPAGNE CHICKEN
Shared by Dorie, IL
4 skinless, boneless chicken breast halves
1/4 cup all-purpose flour for dusting
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons olive oil
2 1/2 cups fresh sliced mushrooms
2 cups heavy cream
1 cup champagne
Lightly dust chicken breasts with flour and a little salt and pepper.
In a large skillet, lightly brown chicken breasts to a nice golden brown in olive oil. Once browned on both sides, add mushrooms and champagne. Cook over medium heat, champagne should boil a little, for approximately 1/2 hour. When chicken is tender, transfer chicken to a platter.
Pour cream into skillet. Simmer about 5 minutes, until slightly thickened. Pour sauce over chicken breasts. Serve.
CABERNET SAUVIGNON REDUCTION
Shared by Dorie, IL
Note from Maggie -- Impress your friends/family with a steak adorned with this sauce!
1 (750 milliliter) bottle dry Cabernet Sauvignon
1/4 cup ruby port wine
2 cups beef consomme
2 tablespoons beef bouillon
3 tablespoons corn syrup
white wine vinegar
1 pinch salt and black pepper to taste
In a large pot or saucepan, combine the Cabernet and port wines. Bring to a boil and simmer for 5 minutes. Stir in the beef consomme. Simmer for another 20 minutes. Stir in the beef bouillon and corn syrup. Simmer, stirring occasionally, until the sauce has reduced to about 1 cup. Stir in the vinegar and simmer for 2 more minutes.
RECIPES THAT ARE HEALTHIER AND A BIT LIGHTER . . .
DIABETIC FRIENDLY SUGAR-FREE MACAROONS
Shared by Marilyn M., Canton, OH
1 1/2 cups shredded coconut
2 Tbsp. Smuckers Apricot Jam, no sugar added
1/4 cup egg whites
Mix all together. Scoop onto parchment lined baking sheet with a teaspoon or ice cream scoop. Bake in preheated 325 F oven 7-10 min.
TURKEY MEATBALL SOUP
Shared by Linda, Rosharon, TX
This family-friendly dish appeals to both young and old.
3 cups (750 mL) sodium-reduced chicken broth
2 green onions, sliced
1 carrot, sliced
1 rib celery, sliced
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) dried thyme
1 sweet red pepper, chopped
1 cup (250 mL) vermicelli egg noodles
1/2 cup (125 mL) frozen peas, thawed
Turkey Meatballs:
1 egg
1/4 cup (60 mL) grated onion
1/4 cup (60 mL) grated parmesan cheese
2 tbsp (30 mL) minced fresh parsley
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground turkey or lean ground veal
Turkey Meatballs:
In bowl, combine egg, onion, Parmesan cheese, parsley, salt and pepper; mix in turkey. Shape by 1 tbsp (15 mL) into balls.
Bake on greased baking sheet in 400°F (200°C) oven until digital thermometer inserted in centre of several reads 165°F (74°C), about 15 minutes.
Meanwhile, in large saucepan, bring broth and 3 cups (750 mL) water to boil. Add green onions, carrot, celery, pepper and thyme; reduce heat, cover and simmer for 10 minutes.
Soup:
Add red pepper, egg noodles and meatballs; simmer, covered, until pasta is al dente, about 5 minutes. Add peas and heat through.
Nutritional Information:
Per each of 6 servings: about cal 198 pro 19g total fat 9g sat. fat 3g carb 10g fibre 2g chol 100mg sodium 560mg
Source: The Canadian Living Test Kitchen
DULCE DE LECHE-FILLED COOKIES
Shared by Treva, NC
Alfajores, these crisp wafer cookies, are filled with caramelized sweetened condensed milk. Although you often can find a full-fat version of this product at Hispanic markets, we've made our own lower-fat version.
Yield: 15 servings (serving size: 1 cookie sandwich)
1 & 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 cup butter, softened
1 large egg yolk
5 tablespoons Caramelized Condensed Milk
3 tablespoons powdered sugar
Sift flour and 3/4 cup sugar together twice. Place flour mixture, butter, and egg yolk in a large bowl; beat with a mixer at low speed 3 minutes (dough will be crumbly). Turn dough out, and knead until combined. Divide dough in half; gently press each portion into a 4-inch circle on plastic wrap. Cover and chill 30 minutes or until firm.
Preheat oven to 350°.
Working with 1 dough portion at a time, unwrap dough and place on 2 sheets of overlapping plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 10-inch circle. Freeze dough 5 minutes or until plastic wrap can be easily removed. Remove plastic wrap; cut dough into 15 circles with a 2-inch biscuit cutter. Repeat procedure with remaining dough. Place dough circles 1 inch apart on baking sheets lined with parchment paper. Bake at 350° for 7 minutes (should not brown). Cool on a wire rack.
Gently spread 1 teaspoon of Caramelized Condensed Milk onto each of 15 cookies, and reserve the remaining caramel for another use. Gently top with remaining cookies. Sprinkle the cookies with 3 tablespoons powdered sugar.
(Totals include Caramelized Condensed Milk) CALORIES 150 (39% from fat); FAT 6.5 g (sat 3.9 g,mono 1.9 bg,poly 0.3b g); IRON 0.6b mg; CHOLESTEROL 31b mg; CALCIUM 23b mg; CARBOHYDRATE 21b g; SODIUM 69 bmg; PROTEIN 2bg; FIBER 0.3b g
Source: Cooking Light, MAY 2004
APRICOT-ORANGE CHICKEN WITH GLAZED ONIONS (DIABETIC)
Shared by Mary S., FL
Yield: 4 servings
Serving Size: 1/4 of recipe
INGREDIENTS
- 1 whole roasted deli chicken, skinned
- 3 tablespoons no-added-sugar apricot preserves, divided
- 3 tablespoons no-added-sugar orange marmalade, divided
- 2 tablespoons balsamic vinegar, divided
- Nonstick cooking spray
- 1 large onion, quartered
- 1 clove garlic, minced
DIRECTIONS
Preheat oven to 375 degrees F. In small bowl, blend 1 tablespoon each apricot preserves, marmalade, and vinegar.
Place chicken in baking pan coated with nonstick cooking spray. Add water to pan to a depth of 1/4-1/2 inch. Brush chicken with preserve mixture. Combine the remaining preserves, marmalade, vinegar, onion, and garlic and spoon around the chicken.
Roast, covered, for 25 minutes. Uncover and roast for 10 more minutes, until onion is tender.
Nutritional Information Per Serving: Calories: 278; Protein: 34 g; Sodium: 110 mg; Cholesterol: 100 mg; Carbohydrates: 15 g; Fat 9 g Exchanges: 1 Carbohydrate, 4 Lean Meat
Source: Express Lane Diabetic Cooking
NEW POTATOES WITH OLIVE OIL AND GARLIC (DIABETIC)
Shared by Mary S., FL
Yield: 4 servings (1 Serving = About 3 potatoes)
INGREDIENTS
- 12 small new potatoes (1 pound total)
- 1 tablespoon plus 1 teaspoon extra virgin olive oil
- 1 large clove garlic, minced
- 1/4 teaspoon salt
- Pinch of freshly ground pepper per
- Pinch of ground nutmeg
DIRECTIONS
Peel off a 1/2-inch strip of skin around the center of each potato.
Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve.
Heat the oil and garlic in a nonstick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes. Add the potatoes and roll them in the oil mixture. Season with salt and pepper.
Nutritional Information Per Serving: Calories: 123; Protein: 3 g; Sodium: 153 mg; Fat: 5 g; Carbohydrates: 19 g; Cholesterol: 7 mg
Exchanges: 1 Starch, 1 Fat
Source: The New Family Cookbook for People With Diabetes
CRANBERRY-APPLE SPINACH SALAD (DIABETIC)
Shared by Mary S., FL
Yield: 4 servings
INGREDIENTS
- 6 cups moderately packed fresh spinach leaves
- 1/4 cup light balsamic vinaigrette salad dressing or Citrus Vinaigrette
- 1 cup matchstick-sized pieces apple
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts or toasted pecans
- 1/4 cup crumbled reduced-fat feta or blue cheese
DIRECTIONS
Place the spinach leaves and salad dressing in a large bowl and toss to mix well. Divide the mixture between 4 salad plates.
Top the spinach on each plate with a quarter of the apples, cranberries, nuts, and cheese. Serve immediately.
Nutritional Information Per Serving: Calories: 141; Protein: 4.7 g; Sodium: 272 mg; Cholesterol: 2 mg; Carbohydrates: 13 g; Fat 8.3 g
Exchanges: 1 Vegetable, 1/2 Fruit, 1-1/2 Fat
Source: Diabetic Gourmet
HERB-ROASTED PORK TENDERLOIN (DIABETIC)
Shared by Mary S., FL
Yield: 4 servings
Serving Size: 3/4 cup
INGREDIENTS
- 1 whole pork tenderloin (1 pound)
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon chopped fresh rosemary, or 1 tsp dried rosemary
- 1 tablespoon chopped fresh oregano, or 1 tsp dried oregano
- 1 tablespoon chopped fresh sage, or 1 tsp dried sage
- 1 tablespoon chopped fresh thyme, or 1 tsp dried thyme
- 1/2 teaspoon freshly ground pepper
DIRECTIONS
Preheat the oven to 450 degrees F. Prepare a shallow roasting pan and rack with non-stick pan spray.
Brush the tenderloin with the mustard. Combine the herbs; pat them evenly onto the tenderloin and sprinkle with pepper.
Place the pork on the rack in the roasting pan, set it in the oven, and immediately reduce the oven temperature to 350 degrees F. Roast until a meat thermometer inserted in the thickest part of the tenderloin registers 145 degrees F., about 25 minutes (depending on the size of the tenderloin). Remove the pork from the oven and let rest 5 minutes. Carve in 1/2-inch slices and serve with the pan juices.
Nutritional Information Per Serving: Calories: 141; Protein: 24 g; Sodium: 96 mg; Cholesterol: 66 mg; Carbohydrates: 0 g; Fat 4 g Exchanges: 4 Very Lean Meat
Source: The Complete Diabetes Prevention Plan
CORN BREAD APPLESAUCE MUFFINS (DIABETIC)
Shared by Mary S., FL
Yield: 8 servings
INGREDIENTS
- Vegetable oil spray
- 1/2 cup all-purpose flour
- 1/2 cup coarse yellow cornmeal
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fat-free milk
- Egg substitute equivalent to 1 egg or 1 egg
- 2 tablespoons honey
- 2 tablespoons unsweetened applesauce
DIRECTIONS
Preheat oven to 425 degrees F. Lightly spray eight muffin cups with vegetable oil spray.
Combine flour, cornmeal, baking powder, and salt in a large bowl, stirring well.
Beat remaining ingredients in a small bowl.
Make a well in cornmeal mixture. Pour milk mixture into well, stirring just until moistened. Fill muffin cups two-thirds full with batter.
Bake for 15 to 20 minutes, or until a cake tester or toothpick inserted in center of muffins comes out clean.
Nutritional Information Per Serving: Calories: 86; Protein: 3 g; Sodium: 189 mg; Carbohydrates: 18 g; Fat: 1 g; Cholesterol: 0 mg Exchanges: 1 Bread/Starch
Source: The New American Heart Association Cookbook
RECIPES FOR TWO . . .
EASY BLT SKILLET FOR TWO
Shared by Marilyn M., Canton, OH
4 ounces uncooked whole wheat linguine
4 bacon strips, cut into 1-1/2-inch pieces
1 plum tomato, cut into 1-inch pieces
1 garlic clove, minced
1 1/2 teaspoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
2 Tbsp. grated Parmesan cheese
1 Tbsp. minced fresh parsley
Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 teaspoon drippings. In the drippings, sauté tomato and garlic for 1-2 minutes or until heated through. Stir in the bacon, lemon juice, salt and pepper. Drain linguine; add to the skillet. Sprinkle with cheese and parsley; toss to coat. Yield: 2 servings.
BANANA RUM SUNDAES FOR TWO
Shared by Maggie, TX
2 Servings
Prep/Total Time: 20 min.
Ingredients
1 tablespoon butter
1/4 cup packed brown sugar
Dash ground nutmeg
2 medium firm banana, halved and sliced
2 tablespoons golden raisins
1 tablespoon rum
1 tablespoon sliced almonds, toasted
1-1/3 cups vanilla ice cram
Directions
In a large nonstick skillet, melt butter over medium-low heat. Stir in brown sugar and nutmeg until blended.
Remove from the heat; add the bananas, raisins, rum and almonds. Cook over medium heat, stirring gently, for 3-4 minutes or until bananas are glazed and slightly softened. Serve with ice cream. Yield: 2 servings.
Source: tasteofhome.com
ASIAN CHICKEN GRILL
Shared by Maggie, TX
2 Servings
Prep: 10 min. + marinating
Grill: 15 min.
Ingredients
1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon lemon-pepper seasoning
1 teaspoon ground ginger
1/2 teaspoon garlic powder
2 boneless skinless chicken breast halves
2 hamburger buns, split
Lettuce leaves and tomato slices, optional
Directions
In a small bowl, combine the first six ingredients. Set aside 1/4 cup for basting chicken; cover and refrigerate. Pound chicken breasts to 3/8-in. thickness. Place in a resealable plastic bag; pour remaining marinade over chicken. Seal bag and refrigerate overnight. Discard marinade.
Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until chicken juices run clear, basting several times with reserved marinade. Serve on buns with lettuce and tomato if desired. Yield: 2 servings.
Source: tasteofhome.com
RECIPES FROM ME TO YOU . . .
CHI WOW WOW BEAN DIP
I found this recipe on a can of refried beans.
Yield: 12 servings
2 16-ounce cans refried beans
3 cups Cheddar cheese, shredded
2 cups Jack cheese, shredded
1 16-ounce jar mild picante sauce
1 4-ounce can chopped black olives
1 4-ounce can diced green chiles
1/2 cup sliced green onions
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup fresh chopped cilantro
In large saucepan combine all ingredients. Heat and stir until cheese is melted and the beans are bubbly. Serve with tortilla chips.
CHRISTMAS SALAD
Yield: 6 to 8 servings
1 can Wilderness Cherry Pie filling
1 large can crushed pineapple
1 can Eagle brand milk
1 cup coconut
1/2 cup chopped walnuts or pecans
1 cup minature marshmallows
9 ounces Cool Whip, thawed approximately 15 minutes
Mix all ingredients in a large bowl. Fold in Cool Whip. Let stand in refrigerator overnight. Serve chilled.
BAKED TURKEY SANDWICH
This is from the back of a Bisquick box. I have changed a few things to make it lower in fat and calories. It makes a really good quick meal when served with tomato soup.
Yield: 4 servings
* 2 cups reduced-fat Bisquick Mix
* 1 cup skim milk
* 1 egg
* 5 ounces thinly sliced turkey breast
* 1-1/2 cups fat-free shredded cheese
* 5 slices pre-cooked bacon
Heat oven to 400 degrees F. Spray an 8x8-inch baking dish with cooking spray. Stir Bisquick mix, milk, and egg until blended. Spread half the batter into the baking dish. Top with turkey and 1 cup of cheese. Top this with bacon. Spread remaining batter over the bacon. Bake uncovered for 30 minutes. Sprinkle remaining 1/2 cup of cheese over the top. Bake for another 3 minutes or until cheese is melted. Let stand for 5 minutes before cutting.
Source: almanac.com
BISCUITS & SAUSAGE GRAVY CASSEROLE
Serving size: 12
Calories per serving: 284
Ingredients:
2 cans Grands refrigerated biscuits
1 pound sausage
1/3 cup olive oil
1/2 cup flour
5 cups milk
1 teaspoon salt
1 teaspoon pepper
Directions:
Open one can of biscuits and quarter them with a pizza cutter. Layer them in a large casserole dish that has been sprayed with non stick cooking spray. Bake them at 350° for 10 minutes. While they are cooking start frying sausage in a large frying pan. when sausage is fully cooked add oil and whisk in flour until all lumps are gone. Add milk slowly and continue to whisk to avoid lumps. Add salt and pepper and cook until mixture thickens. When the biscuits are cooked top with gravy mixture. Quarter the other can of biscuits and layer them on top. Bake again at 350° for 20 minutes.
Source: DVO Enterprises
SLOW COOKER BARBECUE BEEF SANDWICHES
For a delicious kick, spread buns with horseradish sauce. Sandwiches can be served au jus. Serve the juices left in the cooker in small bowls to dip the sandwiches into while eating to make each bite extra delicious!
Prep: 20 min - Cook: Low 7 to 8 hr - Finish: Low 20 to 30 min
3 pound beef boneless chuck roast
1 cup barbecue sauce
1/2 cup apricot or peach preserves
1/3 cup chopped green bell pepper
1 tablespoon Dijon mustard
2 teaspoons packed brown sugar
1 small onion, sliced
12 kaiser or hamburger buns, split
1. Trim excess fat from beef. Cut beef into 4 pieces. Place beef in 4- to 5-quart slow cooker.
2. Mix remaining ingredients except buns; pour over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
3. Remove beef to cutting board. Cut into thin slices; return to cooker.
4. Cover and cook on low heat setting 20 to 30 minutes longer or until beef is hot. Fill buns with beef mixture.
Makes 12 sandwiches
Nutritional Info per 1 Sandwich: 410 calories (145 calories from fat); 16 g fat (5 g saturated); 70 mg cholesterol; 520 mg sodium; 39 g carbohydrate (2 g dietary fiber); 29 g protein
SANTA'S WHISKERS
Yield: 5 dozen
1 cup butter or margarine
1 cup sugar
2 tablespoons milk
1 teaspoon vanilla or rum extract
2-1/2 cups sifted all-purpose flour
3/4 cup finely chopped red and green candied cherries
1/2 cup finely chopped pecans
3/4 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar; blend in milk and vanilla. Stir in flour, candied cherries, and nuts. Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick; place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or until edges are golden.
BACON CHEESE FRIES
8-10 Servings
Prep/Total Time: 25 min.
Ingredients
1 package (32 ounces) frozen French fried potatoes
1 cup (4 ounces) shredded cheddar cheese
1/2 cup thinly sliced green onions
1/4 cup crumbled cooked bacon
Ranch salad dressing
Directions
Cook French fries according to package directions. Place fries on a broiler-proof dish or platter. Sprinkle with cheese, onions and bacon. Broil for 1-2 minutes or until cheese is melted. Serve with ranch dressing. Yield: 8-10 servings.
ASIAN PORK CHOPS
4 Servings
Prep: 5 min. + marinating
Grill: 10 min.
Ingredients
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon lemon juice
1 tablespoon olive oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
4 boneless pork chops (1/2 to 3/4 inch thick)
Directions
In a large resealable plastic bag or shallow glass container, combine the first six ingredients. Add pork and turn to coat. Seal or cover; refrigerate for 4-8 hours. Drain and discard marinade. Grill, uncovered, over medium heat for 10-12 minutes or until juices run clear, turning once. Yield: 4 servings.
Source: tasteofhome.com
CHEESY SHRIMP MELTS
Yield: 8 luncheon or 4 dinner servings
3 cups water
1 pound medium fresh shrimp, unpeeled
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup chopped celery
2 tablespoons thinly sliced scallion
1/4 cup mayonnaise
Kosher or sea salt and freshly ground black pepper, to taste
pinch of ground cayenne pepper
4 English muffins
In a Dutch oven, bring water to a boil; add shrimp and cook 3 to 5 minutes, or just until shrimp turn pink. Do not overcook. Drain and rinse with cold water. Peel, devein, and roughly chop shrimp.
Heat oven to 350°. In a medium bowl, gently combine remaining ingredients except English muffins. Split muffins in half and bake 5 minutes. Remove from the oven and spread shrimp mixture on the cut side of each half. Return to the oven and bake 10 to 15 minutes, or until mixture is bubbly and bread is toasted. Serve immediately.
CHICKEN A LA WEST DOVER
The garnish of seedless green grapes adds color as well as a complementary flavor.
Yield: Serves 6.
6 boneless chicken breasts (8 ounces each)
Fresh bread crumbs
1 teaspoon tarragon leaves
1/8 teaspoon chopped chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup butter
3 tablespoons minced shallots
3/4 cup sliced mushrooms
2/3 cup chicken stock
2/3 cup dry white wine
Green seedless grapes
Preheat oven to 375 degrees F. Between sheets of waxed paper, flatten chicken breasts to 1/4-inch thickness. Combine bread crumbs, tarragon, chives, salt, and pepper. Coat chicken breasts evenly with crumb mixture.
Melt 1/4 cup butter in heavy skillet over medium heat. Lightly brown chicken on both sides. Remove from pan and place in a shallow baking dish. Add remaining butter to skillet and lightly saute shallots and mushrooms for 3 minutes. Add chicken stock and wine to skillet. Bring to boil, stirring constantly. Pour mixture over chicken. Tent dish with foil and bake 10 minutes. Remove foil and add green grapes. Bake for another 5 minutes.
At serving time, place 1 breast of chicken on each plate and spoon some of the mushrooms, shallots, and broth atop. Garnish with green grapes. Serve with rice or baked potato and a vegetable.
Source: West Dover Inn, West Dover, VT