Good morning and welcome to the newest issue of A to Z Recipes Newsletter. There's barely room or time to tell you all of what's been going on around here. There's lots of good (and I'm refusing to dwell on the not-so good) happening in my neck of the woods. What's important? I'm healthy! My family is doing great! I remain gainfully employed in a career I love! Last but not least, we are here together again after too long of a break! It is wonderful to be back with you. I have missed you.
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ALL OF THE RECIPES IN THIS ISSUE WERE SENT IN TO SHARE WITH YOU FROM TREVA KEY IN NORTH CAROLINA. MAY SHE REST IN PEACE!
Six Stuffed Veggie Recipes That'll Make You Drool
Around the world, stuffed vegetables are considered to be a delicacy. Every stuffed vegetable dish has numerous flavor combination possibilities, thanks to the variety of vegetables and stuffing you can use. Here are six fantastic examples that will add color and panache to your dining room table.
1. Ricotta and Pesto Stuffed Tomatoes
This dish creates a fantastic combination between the acidity of the tomatoes and the light sweetness of the ricotta.
Ingredients:
4 ripe tomatoes
150g (5oz) ricotta cheese
2 tbsp. grated parmesan cheese
1 1/2 tbsp. pesto
1 tsp. lemon zest
1 cup crushed tomatoes
1 tbsp. tomato paste
1 tbsp. honey
Handful of basil
Handful of parsley
Handful of chives
Olive oil
Salt & Pepper (to taste)
Preparation:
Preheat the oven to 180°c (355°f). Cut the top of each tomato, save it on the side and scoop the seeds out. In a small bowl, mix the tomato paste, crushed tomatoes, honey, herbs, and a dash of salt and pepper. In a separate bowl, mix ricotta, parmesan, pesto sauce and lemon zest. Add salt and pepper to taste. Pour the tomato sauce into a baking pan. Stuff each tomato with the cheese mix, place the top back on the tomato. Generously add olive oil to the tomatoes. Bake for 20 minutes, or until the tomatoes have gone soft.
2. Chicken and Spinach Stuffed Sweet Potatoes
This is a spectacular combination of a vegetable and its stuffing . Sweet potato that melts in your mouth, along with juicy chicken breast and spinach, seasoned with chipotle.
Ingredients:
3 medium sized sweet potatoes
1kg (2.5 lb) chicken breast
2 cups of spinach leaves (washed)
Olive oil
2 tbsp. fresh lemon juice
2 garlic cloves (crushed)
1 Chipotle (to taste)
1 tsp. oregano
1 tsp. cumin
1 tsp. dried chili flakes
1 handful of cilantro
Salt & Pepper (to taste)
Preparation:
Preheat the oven to 180°c (355°f). Wash the sweet potatoes and use a fork to poke holes all over them. Place the potatoes on a baking sheet and bake in the oven for about 5-6 minutes, until they’re soft. Coat the chicken breast with 1 tbsp. olive oil, salt & pepper, place on a separate baking sheet and bake alongside the potatoes for 25 minutes. Remove the chicken from the oven and allow it to cool. Once cooled, break it into small pieces into a bowl. Heat up a frying pan on medium heat and put the spinach in until it starts to lose juices, and then add it to the chicken. Once the sweet potatoes are ready, cut them in halves and let them cool for about 5 minutes. In a bowl, mix the chipotle, 1/4 cup olive oil, lemon juice, garlic, oregano, cumin, chili flakes, salt & pepper. Raise the oven’s temperature to 200°c (390°f). Scoop the insides of the sweet potatoes, leaving a thin layer and the skin. (Use the insides to make a delicious mash, if you want) Place the sweet potatoes on a baking sheet, lightly cover them with the chipotle mix and cook for another 5-10 minutes, until they’re crispy and brown. Mix the rest of the chipotle with the chicken and spinach. Take the potatoes out of the oven, stuff them, then put them back into the oven for another 5 minutes. Garnish with cilantro and enjoy.
3. Leek and Parmesan Stuffed Artichoke
The earthy taste of the artichoke perfectly complements the sharp taste of the leek, along with breadcrumbs making it lightly crispy.
Ingredients:
4 artichokes
1/2 lemon
3 leeks
2 garlic cloves (crushed)
1/2 cup parsley (thinly chopped)
2 cups breadcrumbs
1 cup chicken stock
1/2 cup grated parmesan
2 tbsp. olive oil
Salt & pepper (to taste)
Artichoke Preparation:
Preheat the oven to 190°c (375°f). Cut off the artichoke leaves. Cut the ends of the artichoke stalks and remove the outer skin until only the soft part is exposed. Remove the top third of the artichokes, cut the rest in half and coat with oil (to prevent oxidization and discoloration). Remove the inner part (the thorny, "hairy" part) while making sure not to remove the heart. (apply lemon) Place each half on a baking sheet and sprinkle with some salt & pepper. Pour the chicken stock into the baking pan, in between the artichokes, cover them with aluminum foil and roast in the oven for 40 minutes.
Stuffing Preparation:
Wash the leeks, remove the ends, as well as any unsightly leaves and stems, and then finely chop them. In a medium frying pan, heat up 2 tbsp. olive oil, then add the chopped leeks. Fry until soft. Add the garlic, fry for 2 more minutes and season with salt & pepper. Remove the pan from the stove, add the bread crumbs and parmesan to the pan, mix well and transfer to a bowl. When the 40 minutes are up, take the artichokes out of the oven, remove the foil and add the stuffing to each half. Cover it again with foil and return to the oven for 20 more minutes. To get a lovely, golden color, remove the foil and bake as is for another 15 minutes. If at any point you see that the stock has evaporated - add some water. Enjoy!
4. Hazelnut and Kale Stuffed Cremini Mushrooms
The creminis take on the flavors of the cream, kale, and shallots, and topped with a hazelnut glaze.
Ingredients:
1/4 cup hazelnuts
2 tbsp. lemon zest
2 tsp. crushed garlic
2 tbsp. parsley (finely chopped)
16 cremini mushrooms
3 tbsp. unsalted butter
1 1/4 cup chopped shallots
1 tbsp. fresh chopped thyme
2 cups kale
1/4 cup cooking cream
1 pinch nutmeg
1/2 cup parmesan (grated)
Salt & pepper (to taste)
Preparation:
Preheat the oven to 200°c (390°f). Roast the hazelnuts for 8 minutes. Remove from the oven and lay over a towel. Once the nuts are cool, rub them in the towel to remove the skin. Chop the nuts and place in a small bowl, add one teaspoon of crushed garlic, add the chopped parsley, season with salt and put aside. Wash the mushrooms and remove the stalks (don’t throw them away). Place the mushrooms on a baking sheet, topside down. Melt a cup of unsalted butter and coat the insides of the mushrooms with it. Bake for 12 minutes, until they soften. In a frying pan, melt the rest of the butter, add the chopped shallots, garlic, and thyme. Fry over medium heat for 5 minutes. Constantly stir until the shallots have softened. Chop the leftover mushroom stalks, add them to the pan and fry for another 8 minutes, until they soften. Add the kale and fry for 8 more minutes, occasionally stirring. Once everything has softened, add the cream and bring it to a boil, and then let it simmer until it thickens a bit and remove from the stove. Add the nutmeg and let the mixture cool down, then add the parmesan, salt & pepper. Stuff the mixture into the mushroom caps and bake in the oven for 10 minutes, until the mushrooms brown and the cheese melts. Remove from the oven, add the hazelnut mix and enjoy!
5. Quinoa Stuffed Peppers a la Tex-Mex
In this recipe, we replace the rice with quinoa and add black beans to get a unique Tex-Mex flavor.
Ingredients:
4 medium peppers
1 cup quinoa
1/2 onion (chopped)
1 tomato (seeded, cubed)
400g (14oz) cooked black beans
1/4 cup cilantro (chopped)
1 cup mild cheddar cheese (grated)
3 pickled jalapeno peppers (chopped)
500g (17oz) crushed tomatoes
2 tbsp. tomato paste
1 tsp. chili flakes
1/2 cup sugar
Olive oil
Salt & pepper (to taste)
Preparation:
In a large pot, fry the onion in olive oil until it becomes translucent, and then add 2 cups of water, a cup of quinoa and a dash of salt, and bring to a boil. Boil for 5 minutes, then remove from the stove, cover the pot and let the quinoa steam for about 15 minutes. Cut the peppers in half and remove the stalks and seeds. Microwave for 3 minutes on a plate to soften them a little. Transfer the quinoa to a bowl and add the black beans, cubed tomato, cilantro, 1/4 tsp. of salt, 1/4 tsp. pepper and the jalapenos (If it feels too dry, add some olive oil) and mix. In another pan, warm up olive oil, add the crushed tomatoes, tomato paste, chili flakes, sugar, and a dash of salt & pepper. Mix well and cook for 10 minutes. Stuff the peppers with the quinoa and place on a baking sheet. Pour the juice over the peppers and onto the pan, and then add the grated cheese on top. Cover the pan with aluminum foil and bake at 190°c (375°f) for 25-30 minutes. Remove the foil and bake for 5 more minutes to get a nice, golden color. Enjoy!
6. Ground Beef and Rice Stuffed Cabbage Leaves
This is a traditional dish with many variations. This version is slow-cooked and mildly seasoned to perfection.
Ingredients:
2 medium green cabbages
2 tbsp. olive oil
3 garlic cloves (crushed)
1 large onion (chopped)
2 tsp. chopped fresh thyme
500g (1lb) ground beef
1 cup basmati rice (cooked)
4 cups chicken stock
1 handful bay leaves
800g (28oz) crushed tomatoes
Salt & pepper (to taste)
Preparation:
In a large pot, boil water with 1 tsp. of salt, then cook each cabbage individually until the external leaves are soft. (approx. 5 min) Remove the soft leaves and return the rest of the cabbage until all of it is cooked. (You will need 20 leaves in total) In a large frying pan, heat up the olive oil and fry the onion until it is translucent. Add the garlic and thyme and keep frying. Stir the ground beef into the pan and cook until it’s done. Transfer the meat to a large bowl, add the rice and season with salt & pepper. Stir well. Lay a cabbage leaf down, and put a healthy amount of the beef and rice mix in the center of the leaf. Fold the sides, and then roll the leaf into a cylinder shape. (Do the same for all 20 leaves) In a separate pot, pour the crushed tomatoes, add salt & pepper and bring to a boil. Cook for 10 minutes on medium, then remove from the stove. Fire the oven to 190°c (375°f), place the leaves in a pan and cover them with sauce. Add the bay leaves to the dish. Cover with aluminum foil and bake in the oven for 2 hours. Enjoy!
Almond Bear Claws
4 oz. cream cheese, softened
1/4 cup orange marmalade
1/4 cup raisins
2 (12 oz.) cans refrigerated buttermilk flaky biscuits
Preheat oven to 375°F.
Grease a large cookie sheet. In small bowl, combine cream cheese, marmalade and raisins; blend well. Separate dough into 20 biscuits. Press or roll each biscuit to a 4-inch circle.
Spoon 1 tablespoon cream cheese mixture on center of 10 of the biscuits; top with remaining biscuits. Press edges with fork to seal; cut five 1/2-inch slits, 1 inch apart, around 1 side of each biscuit to resemble a bear claw.
Topping:
1/4 cup sliced almonds
2 tablespoon sugar
1/4 cup orange juice
In small bowl, combine almonds and sugar. Dip top of each biscuit in orange juice; sprinkle with almond mixture. Place biscuits on greased cookie sheet.
Bake at 375°F for 15 to 20 minutes or until golden brown.
Cheese-Stuffed Mushrooms
18 - 24 large mushroom caps
1 cup ricotta cheese
1/4 cup fresh parsley, finely chopped
1 Tbsp. fresh lemon juice
Salt and pepper to taste
1 cup mozzarella cheese, shredded
Combine all ingredients, except mozzarella cheese, and mix well. Fill each mushroom cap with an equal amount of the mixture. Place mushrooms on a baking pan and bake at 400 degrees for about 15 minutes. Remove from oven and sprinkle with mozzarella cheese. Return to the oven long enough for cheese to melt. Serve warm.
The Skinny: Use fat-free cottage cheese in place of the ricotta or, if you can find it, fat-free ricotta. You might get away with low fat mozzarella cheese but make sure it will melt nicely.
Honey Taffy
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.
Serves 8 (serving size: 3 pieces)
Ingredients
Cooking spray
1 pound honey (about 1 1/2 cups)
Preparation
1. Line a baking sheet with parchment paper; lightly coat with cooking spray.
2. Place honey in a medium saucepan. Cook over medium-low heat, uncovered, until honey begins to boil (about 8 minutes). Continue cooking until a candy thermometer registers 280°, about 10 minutes. Quickly pour mixture onto prepared pan, spreading evenly. Cool 20 minutes.
3. Lightly spray your hands with cooking spray. Using your hands, fold the honey over itself to form a ball. Stretch honey into a long strand (about 2 feet long). Double strand back onto itself twice, pressing ends together. Continue pulling and folding honey for about 5 minutes or until the color changes from dark amber to a soft tan. Wrap in plastic wrap coated with cooking spray, and chill for 10 minutes.
4. Coat a knife with cooking spray, and cut the taffy into 4 equal pieces. Roll each piece into a 12-inch log. Cut each log into 6 pieces. Roll each piece into a log, and wrap each piece in confectionery paper, cellophane wrappers, or wax paper.
Nutritional Information Amount per serving
Calories 172 Fat 0.0 g Sat fat 0.0 g Protein 0.0 g Carbohydrate 47 g Fiber 0.0 g Cholesterol 0.0 mg Iron 0.0 mg Sodium 2 mg Calcium 3 mg
Source: Cooking Light
Banana Split Fluff Salad
1 - 3.4 ounce box instant banana pudding
1 - 20 ounce can crushed pineapple (do not drain)
1 - 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 - 10 ounce jar maraschino cherries, halved
Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
Refrigerate at least 1 hour to chill.
Makes about 8 cups salad.
Fried Pound Cake with Cream and Fruit
This almond pound cake is amazing on its own. Once you fry it up and cover it in whipped cream and fruit you have elevated it to a whole new level!
The first time I made this was about 20 years ago. It’s a Southern tradition that popped up in some of the fanciest restaurants. When I serve this at home people are floored by how wonderful this tastes. This can be a holiday favorite or an everyday favorite. It’s so easy!
Servings: Makes 12 servings
Ingredients:
Almond Flour Pound Cake:
1/2 cup butter, softened
1/3 cup cream cheese
8 packets Truvia or 8 tsp
5 eggs, room temperature
2 cups almond flour
1 tsp baking powder
2 tsp vanilla extract
For Frying:
3 Tbl of butter
To Serve:
Whipped cream sweetened with Truvia
Instructions:
Preheat oven to 350 degrees.
Cream butter, cream cheese, and Truvia well. Add eggs, one at a time, beating well after each one. Mix the almond flour and baking powder in a separate bowl. Add the almond mixture to egg mixture a little at a time beating well after each addition. Add vanilla extract and beat. Pour into a greased springform pan, ring pan or a nine-inch round pan. Bake at 350 for 50 to 55 minutes.
To Fry:
Melt butter in a sauté pan. Cut the pound cake into wedges. A wedge two inches across at the top is plenty big. Balance each wedge on one side and fry on medium until just beginning to brown. Turn to the other side of the wedge and do the same thing.
Serving Suggestions:
Place the warm, fried pound cake on a plate. Top with whipped cream and berries. Delightful!
Source: Zola
Whole-Grain Apple Cake with Yogurt Cream
There's a trifecta of textural awesomeness here, as the buttery-crisp topping meets silky-smooth yogurt cream on moist, tender cake. By using whole-wheat pastry flour in place of all-purpose, we triple the fiber per slice to a hearty 4 grams. For a chunkier cake texture, use chopped apples instead of shredded. This cake is great served warm or at room temperature.
Serves 10 (serving size: 1 cake wedge and about 1 tablespoon cream)
Ingredients
Cake:
2/3 cup packed brown sugar
2/3 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
2 large eggs
7.5 ounces whole-wheat pastry flour (about 1 2/3 cups)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/8 teaspoon ground ginger
2 cups shredded peeled apple (about 2 large; such as Gala or Honeycrisp)
Baking spray with flour
Streusel:
3 tablespoons quick-cooking oats
2 tablespoons chopped walnuts
1 tablespoon brown sugar
1 1/2 tablespoons frozen unsalted butter, grated
Dash of kosher salt
Yogurt cream:
1/2 cup plain 2% reduced-fat Greek yogurt
3 tablespoons heavy whipping cream
1 tablespoon brown sugar
Preparation
1. Preheat oven to 350°.
2. To prepare cake, place first 5 ingredients (through eggs) in a large bowl; beat with a mixer at medium speed 30 seconds or until well combined. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ginger) in a medium bowl, stirring well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until combined. Stir in apple by hand. Spread batter into a 9-inch springform pan coated with baking spray.
3. To prepare streusel, combine oats and next 4 ingredients (through dash of salt) in a small bowl; toss to combine. Sprinkle streusel topping evenly over batter.
4. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan 10 minutes on a wire rack; remove sides of pan.
5. To prepare cream, place yogurt, whipping cream, and 1 tablespoon sugar in a bowl; beat with a mixer at medium speed until soft peaks form. Serve with warm cake. Nutritional Information Amount per serving
Calories 299 Fat 13.5 g Satfat 3.3 g Monofat 6.2 g Polyfat 3.2 g Protein 6 g Carbohydrate 40 g Fiber 4 g Cholesterol 49 mg Iron 1 mg Sodium 252 mg Calcium 94 mg
Source: Cooking Light
Toffee Graham Squares
13 whole graham crackers
8 ounce bag toffee bits
1 & 1/2 Cups coarsely chopped almonds, toasted
1/2 Cup sugar
1 Cup butter
3/4 Cup semisweet chocolate chips
3/4 tsp. coarse salt ** I will use a bit more next time
1. Preheat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and place the graham crackers in a single layer, edges touching. Sprinkle the toffee bits over the crackers evenly, followed by the almonds.
2. In a small saucepan, bring sugar and butter to a boil over medium-high heat, swirling the pan occasionally. Allow to boil for 2 minutes then pour over the crackers as evenly as you can. Bake for 12 minutes. Remove from the oven and add the chocolate chips and salt. Allow to cool completely then break into pieces. You can cut them into pieces while they are still hot if you prefer, but leave them in the pan until they cool completely.
Source: http://www.mykitchenescapades.com/2011/02/salted-toffee-graham-squares.html
Easy Chocolate Chip Cookie Bars
Yield: 24 bars
Prep Time: 10 minutes
Cook Time: 20 minutes
This is a combination cake and cookie bar!
Ingredients:
1 box vanilla cake mix
2 large eggs
1/2 cup (1 stick) butter, melted
2 cups chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
2. In a large bowl, stir all of the ingredients together until well combined.
3. Spread the cookie dough in the pan. Use clean hands to pat the dough evenly into the pan.
4. Bake for 20 minutes or until golden brown. Let cool, then cut into slices.
Source: RecipeBoy.com (shared with permission from Lazy Cake, Cookies & More by Jennifer Palmer; The Countryman Press, copyright 2015)
Carrot and Ginger Soup
Serves 8
1/4 cup (60 mL) peanut oil or vegetable oil
1 pound (500 g) orange carrots, cut crosswise into slices 1/4 inch (6-mm) thick
1 pound yellow carrots (or additional orange carrots), cut crosswise into slices 1/4 inch (6-mm) thick
1 pound white carrots (or additional orange carrots), cut crosswise into slices 1/4 inch (6-mm) thick
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
2 tablespoons minced scallion, white part only, green parts reserved for garnish
1 tablespoon kosher salt, plus more as needed
1/2 teaspoon freshly ground white pepper, plus more as needed
1/2 teaspoon turmeric
7 tablespoons honey, plus more as needed
12 cups (3 L) good-quality canned low-sodium vegetable broth, plus more as needed
Juice of 1/2 lemon
3 tablespoons thinly sliced scallion greens (reserved from above)
In a stockpot, heat the oil over medium-high heat. Add the carrots and saute, stirring frequently, until they start to caramelize around the edges, 7 to 10 minutes.
Stir in the garlic, ginger and scallion whites and saute, stirring frequently, just until glossy and fragrant but not yet browned, 1 to 2 minutes. Add the salt, white pepper, turmeric and honey and saute, stirring constantly, for 2 minutes.
Add the broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until the carrots are very tender, about 40 minutes.
Remove the pot from the heat.
In a food processor or a blender, working in batches to avoid overfilling, and following the manufacturer's instructions for working carefully with hot liquids to avoid spattering, puree the soup; or use an immersion blender to pure it in the pot. In batches, strain the soup through a fine-meshed strainer set over a large bowl, pressing it through with a rubber spatula; discard any solids left in the strainer.
Rinse out and dry the stockpot. Return the soup to it and stir in the lemon juice. If the soup seems too thick, stir in additional broth to achieve the desired consistency: thick and creamy, but still fluid. Taste and adjust the seasonings, if necessary, with more salt, white pepper and honey.
To serve the soup, ladle it into heated bowls. Garnish with scallion greens.
Source: 2015 Wolfgang Puck Worldwide, Inc.
Chocolate Eclair Dessert
2 - 3 1/2 oz. pkgs. instant vanilla pudding mix
3 C. milk
1- 8 oz. carton Cool Whip
Graham Crackers (about 2/3 lb.)
Chocolate Glaze (or 1 can Chocolate Frosting)
Mix pudding with milk and let stand 5 minutes. Fold in Cool Whip. Butter 9x13" pan or dish. Line with 1/3 of crackers; spread with half of pudding mixture. Spread with another layer of crackers and remaining half of pudding. Spread with crackers again. Spread Chocolate Glaze on top of crackers. Refrigerate until set. Cut into squares.
Chocolate Glaze:
1 C. sugar
1/3 C. cocoa
pinch of salt
1/4 C. milk
1/4 stick margarine
1 tsp. vanilla
Combine sugar, cocoa, salt, and milk. Bring to a boil; boil 1 minute. Add margarine and vanilla. Cool slightly and spread over crackers.
Blueberry Buckle
Serve 8 to 10.
1/2 C. shortening
3/4 C. sugar
1 egg, well beaten
2 C. sifted flour
2 1/2 tsp. baking powder
1/4 tsp. salt
1/2 C. milk
2 C. fresh blueberries
Cinnamon Crumbs (below)
Cream shortening and sugar. Add egg and beat well. Sift flour, baking powder and salt together; add alternately with milk. Spread in greased 11x7x1 1/2-inch pan or dish. Top with blueberries and sprinkle cinnamon crumbs on top. Bake at 350 degrees for 45 minutes. Cut into squares to serve. Serve warm with ice cream or cream, if desired.
Cinnamon Crumbs:
1/2 C. sugar
1/2 C. sifted flour
1/2 tsp. cinnamon
1/4 C. butter or margarine
Combine all ingredients and mix until crumbly. A fork works well.
Old-Fashioned Popcorn Balls
Guess what? This is a whole-grain dessert. To keep the stickiness at bay, wear latex gloves coated with cooking spray as you shape the popcorn balls.
Serves 8 (serving size: 1 popcorn ball)
Ingredients
1 tablespoon canola oil
1/3 cup unpopped popcorn
Cooking spray
1 cup sugar
1/2 cup light-colored agave nectar
1/4 cup water
1 tablespoon butter
1/2 teaspoon salt
1 teaspoon vanilla extract
Preparation
1. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Pour popcorn into a large bowl coated with cooking spray.
2. Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan. Cook over medium-high heat until a candy thermometer registers 300°. Remove from heat; stir in vanilla. Immediately pour hot syrup over popcorn; toss well to coat. Cool slightly (about 1 to 2 minutes). Carefully form mixture into 8 balls, being careful not to compact too tightly.
ROCKY ROAD VARIATION: Add 1 cup mini marshmallows and 2/3 cup chocolate chips to popcorn before adding hot sugar syrup in step 2.
Serves 8 (serving size: 1 popcorn ball)
Calories 303; Fat 7.7g (sat 3.5g, mono 2.9g, poly 0.7g); Protein 2g; Carb 61g; Fiber 2g; Chol 4mg; Iron 1mg; Sodium 167mg; Calc 5mg
CANDIED APPLE VARIATION: Add 1 ounce lightly crushed apple chips to bowl with popcorn in step 1. Omit agave nectar; add 1/2 cup cinnamon hard candies to sugar mixture in step 2.
Serves 8 (serving size: 1 ball)
Calories 229; Fat 3.5g (sat 1g, mono 1.5g, poly 0.6g); Protein 1g; Carb 49g; Fiber 2g; Chol 4mg; Iron 0mg; Sodium 174mg; Calc 1mg
Nutritional Information
Amount per serving
Calories 216 Fat 3.5 g Satfat 1 g Monofat 1.5 g Polyfat 0.6 g Protein 1 g Carbohydrate 47 g Fiber 1 g Cholesterol 4 mg Iron 0.0 mg Sodium 160 mg Calcium 1 mg
Source: Cooking Light
Blueberry Streusel Muffins
1 3/4 C. flour
1/2 C. sugar
2 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
3/4 C. milk
1/3 C. cooking oil
1 tsp. vanilla
1 C. fresh, frozen, or canned blueberries
Streusel (below)
Sift dry ingredients and place in medium mixing bowl. Mix egg, milk, and oil. Add to dry ingredients, stirring only until dry ingredients are moistened. Gently fold in blueberries. Spoon batter into greased or paper-lined muffin tins, filling 2/3 full. Sprinkle tops with streusel mixture. Bake at 375 degrees for 25 to 30 minutes, or until golden brown. Remove from pan immediately.
Streusel:
1/3 C. sugar
1/4 C. flour
1/4 tsp. cinnamon
3 T. butter or margarine
Combine sugar, flour, cinnamon; cut in butter with a pastry blender or fork until mixture resembles crumbs.
Indian Summer Apple-Ginger Sparkler
Serves 6
5 cups good apple cider
1/4 cup ginger syrup
1 can ginger ale (you can use sparkling cider instead of ginger ale if desired) - or even sparkling mineral water for a less sweet drink
Cinnamon sticks and candied ginger for garnish
In six glasses, place 2 tablespoons of the ginger syrup in each glass. Fill the glasses with ice cubes.
Mix the cider and ginger ale and pour over the ice. Stir so it becomes cold and garnish with cinnamon sticks and candied ginger.
Source: All Things Farmer. One for the Table
Chocolate Banana Oatmeal
Serves 1
Active Time: 10 minutes/Total Time: 10 minutes
1 cup water
Pinch of salt
1/2 cup old-fashioned rolled oats
1/2 small banana, sliced
1 tablespoon chocolate-hazelnut spread
Pinch of flaky sea salt
Bring water and a pinch of regular salt to a boil in a small saucepan. Stir in oats, reduce heat to medium and cook, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Remove from heat, cover and let stand 2 to 3 minutes. Top with banana, chocolate spread and flaky salt.
Recipe notes: Overnight oats variation: Combine 1/2 cup old-fashioned rolled oats with 1/2 cup water and a pinch of salt in a jar or bowl or jar. Cover and refrigerate overnight. In the morning, add toppings. Eat cold or heat up. Makes about 1 cup.
Steel-cut oats variation: Bring 1 cup water and a pinch of salt to a boil in a small saucepan. Add 1/3 cup steel-cut oats, reduce heat to a bare simmer, cover and cook, stirring occasionally, until most of the liquid is absorbed, 15 to 20 minutes. Remove from heat and let stand, covered, 2 to 3 minutes. Add toppings. Makes about 1 cup.
Recipe nutrition: Per serving: 295 calories; 9 g fat (6 g sat, 1 g mono); 0 mg cholesterol; 50 g carbohydrate; 9 g added sugars; 17 g total sugars; 7 g protein; 6 g fiber; 231 mg sodium; 402 mg potassium.
Nutrition bonus: Magnesium (34 percent daily value)
3 Carbohydrate Serving(s)
Exchanges: 2 starch, 1 fruit, 1/2 other
Source: EatingWell, a magazine and website devoted to health
Chocolate Chip Cheesecake Bars
1 pkg (8oz) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 oz) Pillsbury refrigerated chocolate chip cookies
Heat oven to 350. In small bowl, beat cream cheese, sugar and egg until smooth. Stir in coconut. In ungreased 9 or 8 inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of cough over cream cheese mixture.
Bake 35-40 minutes or until golden brown and firm to the touch.
Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Source: Susan's Daily Dose
Broccoli Cheddar Soup
Ingredients:
1/2 stick of butter
1 medium sweet onion, chopped
1/4 cup flour
1 cup cream
1 cup milk
4 cups chicken stock
1 garlic clove, minced
1/2 tsp grated nutmeg
1 tsp salt
1/2 tsp black pepper
4 to 6 cups broccoli florets, (about 1 1/2 heads)
1 large carrot, peeled and diced
2 cups freshly grated cheddar cheese
Directions:
Melt your butter in a large stock pot over medium heat. And your onion and cook until tender, about 5 minutes. Sprinkle onion with flour, gently stir until golden, just a few minutes. Whisk in your cream and milk. Add chicken stock, minced garlic, nutmeg, salt, and pepper. Bring to a simmer. Reduce heat to med/low and let cook, uncovered, for about 15 minutes; whisking often, as it simmers and thickens. Add broccoli florets and diced carrot to the mixture and let simmer another 15 to 20 minutes, or until broccoli is fork tender.
Using an immersion blender, puree your soup (while in pot) to desired consistency. (I like mine with small chunks of broccoli.) *If using a blender, do so in batches and then return soup to pot.
Add cheese to soup and whisk over low heat until melted. Taste to see if you would like more salt or pepper. *If soup seems too thick or too rich: thin out by adding 1/4 cup chicken stock or 1/4 cup water at a time; stirring after each addition. Serves 4 to 6. Garnish with extra cheese and croutons.
Pineapple Bars
Crust and Topping
1 1/2 cups all purpose flour
1/2 cup sugar pinch salt
1 1/2 sticks cold butter (cubed)
Filling
2 eggs
1 cup sugar
1/3 cup all purpose flour
1/3 cup sour cream pinch salt
1 16 oz can crushed pineapple - drained
Coconut Drizzle
1 cup confectioners sugar
2 tablespoons half and half
1 teaspoon coconut extract
Spray 9×13 glass baking dish with non stick spray. Preheat oven to 350 degrees. Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. Take 1 cup of the topping mixture and set aside. Take remaining mixture and firmly press into your baking dish, covering the bottom. Bake 15 minutes. While crust is baking- whisk eggs in a large bowl. Add sugar, sour cream, flour and salt. Gently fold in pineapple When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust. Sprinkle with remaining crust mixture you had set aside. Bake 1 hour or until top is lightly browned. Cool for 15 minutes. Using a fork - drizzle glaze mixture over bars.
Best Ever Caramel Apple Cinnamon Rolls
These ooey-gooey rolls are a perfect combination of yeast rolls, caramel and apples.
For the dough:
3/4 cup warm water
4 1/2 teaspoons active dry yeast, use the fast acting kind
1/2 cup sugar
1 teaspoon salt
1/4 cup buttermilk, at room temperature
1 egg
1/3 cup canola or vegetable oil
4 1/2-5 cups all purpose unbleached flour
For the apple filling:
4 medium Granny Smith apples
2 tablespoons butter
1/2 cup packed brown sugar
1 tablespoon cinnamon
11-ounce package caramels
1 cup prepared caramel sauce
For the frosting:
8 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla
1 cup powdered sugar
1/2 cup prepared caramel sauce, plus more for drizzling
Making the dough:
In the bowl of a stand mixer fitted with a dough hook, pour in water, yeast and 1 tablespoon of the sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15 to 20 seconds. In a small bowl, measure buttermilk, oil and egg. Whisk ingredients together until egg is incorporated to other two ingredients. Pour contents into the water and yeast mixture. Stir another 20 seconds in the mixer. Pour 2 cups of flour into mixer and stir on low until incorporated. Sprinkle flour in by 1/4-cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky, but not sticky enough to stick to your hands when touched. Once it has reached this stage, turn mixer on and knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl. Cover with plastic wrap and a dish towel. Let rise 1-2 hours, or until dough has doubled in size.
Preparing filling:
To make the apple filling, peel, core and dice Granny Smith apples. Heat a large skillet over medium heat. Melt butter, then add apples, sugar and cinnamon. Cook, stirring frequently, until apples are tender, about 10 minutes. Remove from heat. Unwrap entire bag of caramels and cut each piece into quarters.
Assembling rolls:
Once dough has doubled in size, punch down and roll out to be 24x16-inch rectangle. Spread caramel sauce (see note) over entire surface of dough, leaving a 1-2-inch strip at the top blank. Spread cooked apples** and caramel pieces over the caramel sauce evenly. Roll up lengthwise, ending with the blank strip of dough underneath the roll. Cut into 12 even, very large rolls and place into greased parchment paper-lined baking pans. Cover gently with plastic wrap and rise another hour or two to double in size. Bake rolls at 350 degrees for 25 to 30 minutes, or until they have browned and are cooked thoroughly.
While rolls are baking, make the frosting. Simply whip all ingredients together until light and fluffy. Scrape sides of bowl and whip again for 1-2 minutes.
Once rolls come out of oven, cool 5 minutes, then smother generously with frosting, then drizzle with caramel sauce. Best if served warm.
* If you purchased a runny caramel sauce, start by spreading 1/2 cup over the dough, adding more as needed. If the sauce is thick, you may need to use more.
If your apples gave off a lot of liquid during cooking, do your best to spoon on the apples with minimal liquid.
Cream of Asparagus Soup
3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest
Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.
The Skinny: Use fat free chicken broth and low fat milk.
Chicken & Waffles with Hot Honey Sauce
Chicken tenders on waffles topped with flavorful honey and cayenne pepper sauce for chicken and waffles any time of day!
Prep Time: 30 minutes.
Total Time: 30 minutes.
Number of Ingredients: 7
Servings: 8
Ingredients
PAM® Grilling Spray
24 frozen Banquet® Original Chicken Breast Tenders
2 cups original baking mix
1-1/3 cups water
1/3 cup thinly sliced green onions
1/4 cup Egg Beaters® Original
3 tablespoons Parkay® Original Spread-tub, melted, divided
1/2 cup honey
1/4 cup cayenne pepper sauce
Directions
Preheat oven to 425°F. Spray grids of waffle iron with grilling spray; preheat to medium-high heat. Prepare chicken according to oven package directions.
Meanwhile, combine baking mix, water, green onions, Egg Beaters and 2 tablespoons Parkay in medium bowl; whisk until blended. Place some batter onto grids of waffle iron. Cover and bake about 5 minutes or until steaming stops. Do not open until done. When done, use a fork to loosen waffle and lift off grid. Keep warm. Repeat with remaining batter.
Prepare sauce by placing honey, pepper sauce and remaining 1 tablespoon Parkay in microwave-safe bowl; heat 1 minute or until hot, stirring at end. Toss chicken with half of sauce in large bowl. Separate waffles into sections. Divide waffle sections and top each serving with 3 tenders. Serve with remaining sauce.
Cook's Tips: Waffle irons vary in size. Use an amount of batter appropriate for the size. A 7-inch round waffle iron should make 4 waffles. An 8-1/2-inch square waffle iron will make 2 large squares.
Source: http://www.readyseteat.com
Biscuit Cinnamon Sweet Rolls
Makes 14 to 16 rolls
Ingredients
1/4 cup frozen shortening, cut into small pieces
1/4 cup cold butter, cut into small cubes
2 1/2 cups self-rising flour
1 cup buttermilk
Wax paper
6 tablespoons butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
Vegetable cooking spray
Creamy Glaze (recipe below)
Preparation
1. Preheat oven to 450°. Cut shortening and butter into flour with a pastry blender or fork in a medium bowl until crumbly and mixture resembles small peas. Freeze 10 minutes.
2. Make a well in center of flour mixture; add buttermilk, and stir with a fork just until dough comes together.
3. Turn dough out onto a heavily floured surface, and knead 8 to 10 times. Transfer dough to a heavily floured piece of wax paper about 18 inches long. Roll dough into a 14- x 10-inch rectangle.
4. Spread dough with softened butter, leaving a 1/2-inch border. (Make sure butter is very soft, and spread it gently.) Stir together sugars and cinnamon; sprinkle over butter. Lift and tilt wax paper, and roll up dough, jelly-roll fashion, starting at 1 long side and using wax paper as a guide. Cut dough into 14 to 16 (1-inch-thick) slices. Place rolls in a lightly greased (with cooking spray) 9-inch round pan.
5. Bake at 450° for 13 to 15 minutes or until rolls are golden brown. Cool in pan on a wire rack 5 minutes.
6. Meanwhile, prepare Creamy Glaze, and drizzle over rolls.
Creamy Glaze
Makes 1/2 cup
Ingredients
1 cup powdered sugar
1/2 teaspoon vanilla extract
4 tablespoons heavy cream
Preparation
Whisk together powdered sugar, vanilla, and 3 Tbsp. heavy cream. Whisk in up to 1 Tbsp. cream, 1 tsp. at a time, until smooth and creamy. Use immediately.
Source: Southern Living
Creamy Baked Chicken and Rice
Prep Time: 5 minutes
Cook Time: 60 minutes
Total Time: 65 minutes
Yield: 6 servings
This excellent full meal recipe takes about 5 minutes of work, then the oven does the rest for you
1 (6 ounce) box long grain rice mix
1-1/2 pounds boneless, skinless chicken thighs
2 cups sliced carrots
1 cup sliced mushrooms
2 (10 ounce) cans cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
PREPARATION
Preheat oven to 350 degrees F. Place rice in bottom of a 13x9" glass baking dish or stainless roasting pan; top with seasoning mix. Place chicken evenly on rice, and top with carrots and mushrooms.
In medium bowl, combine soups and milk; mix with wire whisk until blended. Pour into casserole dish. Cover dish with foil, then bake at 350 degrees F for 60-65 minutes until chicken is thoroughly cooked and rice is tender.
Sprinkle with cheese and serve.
Source: Linda Larsen, Busy Cooks Expert
Apple Dumpling Cobbler
3 cups apples, cored, peeled, and chopped
1/4 cup water
1/2 cup sugar
3 tablespoons unsalted butter
2 teaspoons ground cinnamon
Dough for one 9-inch pie crust
1 teaspoon sugar mixed with 1/4 teaspoon ground cinnamon
Vanilla ice cream, for serving
Directions:
Heat oven to 425 degrees. Place apples into a single layer in the bottom of an 8 x 11-inch casserole dish or pan.
In a medium saucepan, combine water, sugar, 2 tablespoons butter and cinnamon. Bring to a boil, stirring as the butter melts. Boil for 5 minutes or until it starts to thicken a little. Pour over the apples. On a floured surface, roll out the dough large enough with a 1/8-inch thickness to cover the dish or pan. Place over the pan and seal.
Melt remaining 1 tablespoon of butter. Brush over the dough then sprinkle on the cinnamon-sugar mixture. Make 3 slits into the dough to let steam escape. Bake 25 to 30 minutes or until the crust is golden brown and the apple mixture is bubbling. Cool at least 15 minutes before serving with ice cream.
Serves: 8-12
Crock Pot Western Omelet Casserole
32 oz. bag frozen hash brown potatoes
1 lb. cooked sausage or cubed ham
1 medium onion, diced
1 & 1/2 Cups shredded cheese
12 eggs
1 Cup Milk
1 tsp. salt
1 tsp. pepper
Layer one third each of frozen potatoes, meat, onions, and cheese in bottom of crock pot. Repeat two times. Beat together eggs, milk, salt, and pepper. Pour over mixture in crock pot. Cover.
Cook on low 8-9 hours.
Source: Susan's Daily Dose
Pineapple Casserole
2 (20 oz.) cans pineapple chunks, drained
3 tbsp. flour
1/2 stick margarine
2 tbsp. pineapple juice from drained can
1/2 cup sugar
1 cup shredded sharp cheese
1 cup Ritz crackers, crushed
Place pineapple in a baking dish. Combine flour, sugar and cheese and spread over pineapple.
Next, sprinkle crushed Ritz crackers over it. Melt margarine and add pineapple juice. Pour over entire mixture. Bake 30 min at 350 degrees.
Porcini Mushroom Sauce
Servings: Serves 4
Ingredients:
1 cup of porcini mushrooms
1/4 cup of ruby port
1/2 cup of water
1 Tbl of olive oil
1 Tbl of butter
3 Tbl of finely diced shallots
1/2 cup of prepared beef or beef/veal demi-glace
Sea salt and ground black pepper (to taste)
2 Tbl of butter
Whisper of cayenne (optional)
Instructions:
First thing is to prep the mushrooms. I do this early in the day. In a small bowl, just add the mushrooms with the water and port. Let them soak. (If you can’t do this early in the day you’ll need a good 30 minutes. They need to soften)
Drain the mushrooms and coarsely chop them.
In a saute pan add the olive oil and the butter. Put in your mushrooms and your shallots. Saute on medium until the shallots are loosened and the liquid begins to dissipate from the mushrooms. Stir often. Add the prepared demi-glace and stir. (Mine comes as a gel so I scoop out what I need and just add water to the pan. Keep stirring til it melts. Sometimes it comes frozen with the water already in it and you might just have to thaw it. All brands are different. Just follow the instructions on the container.)
Season with salt and pepper. Taste to make sure the mushrooms are done to your liking. The sauce will be glossy and fairly thick. Then turn OFF the heat. Add the rest of the butter to give it even more richness. Stir to incorporate. Decide if you want to add a whisper of cayenne. I do it just to give the flavor a bit of brightness. Not spicy heat. Serve over your protein. Enjoy!
Source: Zola
Shrimp Stir-Fry
1/4 cup olive oil
6 cloves garlic, minced
1 tsp. paprika
1 tsp. ground cumin
Juice from 1 orange
1 Tbsp. orange zest
1 Tbsp. lemon zest
3 pounds shrimp, peeled
Juice of 1 lemon
1/3 cup cilantro, finely chopped
Heat oil in a skillet, add garlic and stir-fry until garlic begins to turn brown; reduce heat. Add paprika, cumin, orange juice, orange and lemon zest and stir for 1 minute. Add shrimp and cook until shrimp turns pink. Sprinkle with lemon juice and cilantro and serve with hot rice or pasta.
The Skinny: Serve with steamed vegetables instead of rice or pasta.
Chicken Sate
2 pounds boneless chicken cut into 1 inch pieces
1/3 cup orange juice
3 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. Sesame oil
2 Tbsp. extra virgin olive oil
1/2 tsp. ground ginger
Combine all ingredients and allow chicken to marinate for several hours or overnight. Place chicken on skewers and bake in the oven for 15 minutes at 425 degrees or grill over medium heat until chicken is done. Serve with sauce recipe to follow.
Dipping Sauce
One third cup smooth peanut butter
2 Tbsp. soy sauce
1 clove garlic, minced
2 tsp. brown sugar
1 Tbsp. green onions, finely chopped
One third cup coconut milk
Combine all ingredients in a small saucepan and simmer for several minutes to allow flavors to blend.
The Skinny: Use skinless chicken, low fat peanut putter and low sodium soy sauce (not for skinny purposes but to reduce your sodium intake)
Top of the Morning Muffins
A breakfast of one of these homemade muffins, a cup of low-fat Greek yogurt, and a piece of fruit has fewer calories and more protein than one commercial gluten-free muffin.
Yield: Serves 16 (serving size: 1 muffin)
Total time: 55 Minutes
Recipe Time: Hands-on: 20 Minutes
Total: 55 Minutes
Ingredients
2.6 ounces white rice flour (about 1/2 cup)
2.3 ounces brown rice flour (about 1/2 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1 teaspoon xanthan gum
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 cup non-dairy buttery spread
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs, lightly beaten
1/2 cup applesauce
1 cup shredded carrot
1/3 cup flaked sweetened coconut
1/4 cup raisins
Cooking spray
1/4 cup chopped walnuts
1. Preheat oven to 350°.
2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, and next 5 ingredients (through nutmeg) in a medium bowl; stir with a whisk.
3. Place buttery spread and sugars in a medium bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce. Add flour mixture; beat at low speed just until combined. Stir in carrot, coconut, and raisins.
4. Place 16 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with walnuts. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan.
Nutritional Information Calories186 Fat 8.3 g Satfat2.3 g Monofat3.1 g Polyfat2.6 g Protein2.2 g Carbohydrate28 g Fiber 1.5 g Cholesterol23 mg Iron 0.6 mg Sodium224 mg Calcium17 mg
Source: Cooking Light
Flavored Honeys
***MINT HONEY***
1/4 cup chopped fresh mint leaves
1 pound clover or alfalfa honey
***ORANGE HONEY***
1 tablespoon freshly grated orange rind
1 pound clover or alfalfa honey
***GRAPEFRUIT HONEY***
1 tablespoon fresh grated grapefruit rind
1 pound clover or alfalfa honey
***ALLSPICE HONEY***
1 tablespoon whole allspice
1 pound clover or alfalfa honey
***LEMON HONEY***
1 tablespoon fresh grated lemon rind
1 pound clover or alfalfa honey
***HOT HONEY***
1 1/2 teaspoons dried hot crushed red ground pepper flakes
1 pound clover or alfalfa honey
FOR MINT HONEY: pour honey into small saucepan. Add mint leaves and stir to combine. Warm mixture over low heat for 10 minutes. Let stand for at least 2 hours (better if longer) Strain and pour into 2 clean eight ounce jars.
FOR ANY OF THE CITRUS HONEYS: pour honey into small saucepan and add grated rind. Stir to combine and heat over low heat for 10 minutes. Let stand for at least 2 hours. Strain into clean eight ounce jars.
FOR ALLSPICE HONEY: pour honey into small saucepan and add 1 Tbsp whole allspice. Warm mixture on low heat for 10 minutes. Let stand at least 2 hours. THEN warm mixture again for a second 10 minutes. Let stand overnight before straining and pouring into clean jars.
FOR HOT HONEY: pour honey into small saucepan and add red pepper flakes. Stir to combine and heat on low heat for 10 minutes. Let stand for 1 to 2 hours and then strain into clean jars.
HONEY HINTS: Honeys should not be refrigerated. If it should crystallize, it can be reliquified easily by placing the jar in warm water or microcook 1 cup honey on high for 2 - 3 minutes, stirring every 30 seconds. Be sure not to boil or scorch.
Country Farm Chicken Casserole
Ingredients to serve 4:
2 large chicken breasts
1 medium Vidalia onion (Sweet)
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder
Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.
Cream-Cheese and Chocolate-filled Monkey Bread
How to Make Cream-Cheese and Chocolate-filled Monkey Bread in Easy Steps.
2 16 oz containers of biscuit dough (16 big biscuits total)
8-12 oz Cream Cheese
Chocolate Chips (we used dark chocolate)
1 cup White Sugar
2 tsp Cinnamon
1/2 cup Butter
1 cup Brown Sugar
1/2 cup Walnuts (optional)
Before you start, preheat your oven to 350°F (175°C).
Step 1: Slice all the biscuits in half, so you get 32 pieces.
Step 2: Dice the cream cheese to get at least 32 cubes.
Step 3: Flatten out each biscuit piece. Have the chocolate chips and diced cream cheese at hand.
Step 4: Place 1 cube of cream cheese and a couple of chocolate chips in the middle of each flattened biscuit piece. Fold the biscuit dough around them.
Step 5: Shape each piece into a ball, so they look something like this.
Step 6: Grab a 1 gallon plastic bag and fill it with the white sugar and cinnamon. After they're combined, add some dough balls to the bag, seal it, and shake well, until the dough balls are well-coated.
Repeat this process with the rest of the dough balls, using 6-8 pieces at a time.
Step 7: In a microwave-safe bowl, combine the brown sugar and butter, then heat in a microwave for 70 seconds. Stop the microwave half way through to stir the mixture. When finished, stir again until you achieve the right consistency. This should leave you with a yummy caramel glaze.
Step 8: Spray the Bundt pan with some non-stick cooking spray. Add half the walnuts to the bottom.
Step 9: Add half the dough pieces to the pan and pour over half of the caramel glaze evenly. Repeat the procedure by adding walnuts again, followed by dough and glaze.
Step 10: Place the pan with contents in the oven. Bake for 30-35 minutes. When ready, remove it from the oven and flip it over using a plate. Let it cool for at least 10 minutes before uncovering.
It won't look like this for much longer once you uncover it - because you will want to tuck in straight away. It's too tempting, and it can make a perfect dessert with decent presentation, or simply a mouth-watering breakfast or brunch snack.
Red Pepper Relish
Makes about 1 & 1/2 cups of relish
1 pound (about 2 large) red bell peppers, cored, seeded, and diced into rough 1/4-inch cubes
1 medium chile pepper, like Fresno, jalapeno, or other spicy pepper, cored, seeded and minced (optional)
1 teaspoon minced fresh oregano, or 1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1 tablespoon olive oil
2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Stir the peppers (both bell and spicy, if using), oregano and salt together in a large bowl.
Heat the oil in a large skillet over medium heat, then stir in the peppers. Cook, stirring occasionally, until the peppers are soft and translucent, 5 to 7 minutes. Add the vinegars and cook for 3 to 4 minutes more until the vinegar has been absorbed and the peppers are starting to caramelize at the edges.
Transfer the relish to a heat-proof container and cool to room temperature before serving.
Recipe notes: The relish can be made up to three days ahead. Store in the refrigerator and bring to room temperature before serving.
Source: Casey Barber, a writer for TheKitchn.com
Southwestern Steak Salad
Serves 4
Active Time: 20 minutes
Total Time: 20 minutes
1 pound flank steak, trimmed
1 1/2 teaspoons ground cumin
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper
6 tablespoons reduced-fat sour cream
2 tablespoons extra-virgin olive oil
2 tablespoons white vinegar
1-2 tablespoons minced chipotle peppers in adobo sauce (see note)
6 cups sliced romaine lettuce
1 1/2 cups corn kernels, fresh or frozen
1 firm ripe avocado, diced
2 medium tomatoes, cut into wedges
1/2 cup shredded Mexican cheese blend
Position oven rack about 3 inches from heat source; preheat broiler to high. Coat a broiler-safe pan with cooking spray.
Sprinkle steak with cumin, 1/2 teaspoon of salt and the pepper. Place on the prepared pan and broil, turning once, until an instant-read thermometer inserted in the thickest part registers 125 F to 130 F for medium-rare, 3 to 6 minutes per side. Let rest for 5 minutes. Thinly slice across the grain, then chop into bite-size pieces.
Meanwhile, whisk sour cream, oil, vinegar, chipotles to taste and the remaining 1/4 teaspoon of salt in a large bowl. Transfer 4 tablespoons of the dressing to a small bowl. Add romaine, corn and avocado to the large bowl; toss to coat. Divide the salad and tomato wedges among 4 plates. Top each with cheese, the chopped steak and 1 tablespoon of the reserved dressing.
Recipe notes: Look for small cans of smoky chipotle peppers in adobo sauce near other Mexican ingredients in well-stocked supermarkets. Once opened, refrigerate for up to two weeks or freeze for up to six months.
Recipe nutrition: Per serving: 456 calories; 28 g fat (9 g sat, 15 g mono); 92 mg cholesterol; 20 g carbohydrate; 0 g added sugars; 6 g total sugars; 33 g protein; 7 g fiber; 655 mg sodium; 1130 mg potassium.
Nutrition Bonus: Vitamin A (140 percent daily value), Folate (47 percent dv), Zinc (39 percent dv), Vitamin C (33 percent dv), Potassium (32 percent dv), Vitamin B12 (24 percent dv), Magnesium (21 percent dv), Calcium & Iron (19 percent dv)
1 Carbohydrate Serving(s)
Exchanges: 1/2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 medium-fat meat, 3 1/2 fat
Source: EatingWell, a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
Apple Rice Pudding
3/4 cup rice
2 cups milk
4 tablespoons butter
3/4 cup sugar
1/2 teaspoon cinnamon
5 apples
Wash rice well. In the top of a double boiler, bring milk to a boil. Stir in rice and continue to cook until thick, stirring occasionally. Cream together butter and sugar; add to rice. Add cinnamon and cool.
Peel apples, cut into thick slices, fry pieces in butter until lightly browned on both sides.
Place cooked rice in an oven proof baking dish, making a depression in the center, and fill with fried apple slices.
Cover with Meringue and bake at 350°F for 15 minutes or until Meringue is lightly browned.
Meringue:
3 egg whites
1/3 cup sugar
1/2 teaspoon vanilla
Beat in mixer bowl until stiff peaks form.
Source: Go Ask Alice
Fried Cinnamon Apple Rings
For the apple rings:
4 large apples (I used gala)
1 cup flour
1/4 teaspoon baking powder
2 tablespoons sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 large egg, beaten
1 cup buttermilk
vegetable oil for frying
For the cinnamon sugar topping:
1 cup sugar
2 teaspoons cinnamon
Instructions
In a large bowl, combine the flour, baking powder, sugar, salt and 1/8 teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the 1 cup sugar and 2 teaspoons cinnamon. Set that aside too. Next, slice the apples into 1/4-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core. Pat the apple rings down with a paper towel to remove excess moisture. Heat the oil in a frying pan over medium heat to 350°F. Combine the contents of the first and second dishes as the oil warms up. This will be your batter. Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl. Fry the rings in small batches, turning them to ensure browning on both sides. Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds. Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly. Transfer to a wire rack and serve warm.
Source: http://fortunegoodies.com
Cream of Asparagus Soup
3 cups asparagus, sliced in bite-sized pieces with tough ends removed
2 cups chicken broth
1 bay leaf
1 garlic clove, minced
1 Tbsp. flour
1 tsp. fresh thyme
2 cups milk
Pinch of nutmeg
1 Tbsp. butter
Salt and pepper to taste
1 tsp. grated lemon zest
Combine asparagus, chicken broth, bay leaf and garlic in a saucepan and bring to a boil. Reduce heat and simmer for 15 minutes or until asparagus is tender. Remove bay leaf, place asparagus mixture in the blender and puree until smooth. Place flour in the saucepan along with thyme, milk, and nutmeg and whisk until blended. Add pureed asparagus, butter, salt and pepper and lemon zest. Simmer for 5 minutes and serve.
The Skinny: Use fat free chicken broth and low fat milk.
Source: ArcaMax Chef
Apple Fritter Cake!
Love this recipe, it's so easy!
For the batter:
3 cups of flour
1/4 tsp. salt
1 cup of sugar
4 tsp. baking powder
1 1/2 cup milk
2 eggs
2 tsp. vanilla
1/2 cup butter, melted
6 small apples cored, peeled and diced
For the topping:
1 cup of butter, softened
1 cup of brown sugar
2 tbsp. flour
1 tbsp. cinnamon
For the glaze:
2 cups of powdered sugar
5 tbsp. milk
1 tsp. vanilla
Start by mixing all the ingredients for the batter (except the butter) together in a bowl. Once combined, carefully pour in the melted butter. If you do this part with your mixer at a high speed it will splash everywhere. So slow is best. Pour the batter into a greased 9×13 pan, any smaller and it will overflow while baking. Evenly distribute the apples over the top of the batter. In a separate bowl mix together the topping, it will be thick so do your best to drop scoops of it evenly over the apples. Then take a knife and drag it in a swirly motion all over the pan allowing the toping to make friends with the apples and batter below.
Bake at 350 degrees for at least 40 minutes. Depending on how many apples you put in and how juicy they were you may need to increase your time. If the top is getting too brown you can always tent it with foil.
Once baked let sit for 20 minutes and then pour the glaze all over the cake.
"Cracked Out" 7 UP Biscuits
Here are some tips on making these "Cracked Out" 7UP Biscuits. The dough is soft and sticky. Put a little Bisquick down on a cutting board or counter top. Put the biscuit dough on top of Bisquick and use your hands to pat out a slab to cut from. I put a sprinkling of Bisquick on top. Use a 2 1/2-inch biscuit cutter and cut the biscuits. These don't rise very much. Make sure when you cut the biscuits that the dough is thick. Reform the biscuit slab and cut out biscuits until you have 9 total. There shouldn't be much leftover dough. That is how you know the biscuits are thick enough.
"Cracked Out" 7up Biscuits - bisquick, sour cream, Ranch, cheddar, bacon and 7up - the best biscuits! I could make a meal out of these things!
9 biscuits
2 cups Bisquick
1/2 cup sour cream
1 1/2 Tbsp dry Ranch dressing mix
1/2 cup shredded cheddar cheese
3 strips cooked bacon, chopped
1/2 cup 7-up
1/4 cup melted butter
Preheat oven to 450.
In a medium bowl, combine Bisquick, sour cream, Ranch, cheese and bacon. Stir in 7UP. Stir just until combined. Makes a very soft dough.
Sprinkle additional biscuit mix on board or table and pat dough out. Cut with a 2 1/2-inch round biscuit cutter.
Melt 1/4 cup butter in a 9-inch square pan. Place cut biscuits in pan.
Bake for 12-15 minutes or until golden brown.
Butternut Squash Breakfast Casserole
The Vegetable that Tastes Like Candy
Butternut squash is an amazingly healthy vegetable. It’s got antioxidants in it. It’s also good for your eyes because it has lutein in it. This squash will even help with constipation and other digestive problems. It’s chock-full of fiber and has 30% fewer carbs than potatoes. Use it in place of potatoes for a healthier, lower carb alternative.
Serves 4 to 6 as an entrée.
Serves 8 to 10 as a side dish.
Ingredients:
2 Tbl of coconut oil. I prefer coconut oil but if you can’t get it, use olive oil.
3 cups of diced butternut squash
3/4 cup of diced onion
7 eggs
1/3 cup of cream
3 cups of shredded Cheddar, divided
2 Tbl of gravy flour or regular flour
1/4 tsp of sea salt
A dusting of cayenne pepper or regular black pepper
Instructions:
Preheat oven to 375 degrees.
In a 9-by-13-inch ovenproof pan put in your butternut squash pieces. Toss in the oil to coat the pieces and the bottom of the pan. Roast at 375 degrees for up to 30 minutes to caramelize the squash. If you see browning edges that’s fine. That’s good. It makes the squash sweeter.
When that’s done pull it out of the oven, sprinkle in the onion pieces and set it aside for the moment.
In a large bowl put in the eggs and the cream. Beat with a mixer or vigorously by hand for about 15 seconds to get them well mixed. Then add one cup of the cheddar cheese and the flour. Stir. Season with salt and pepper. Then pour the mixture over the squash and onions. Sprinkle on the rest of the cheese. Put back in the oven and bake for 30 to 40 minutes or until the top has a nice orange and lightly browning crust.
The surface will be poofed up, much like a soufflé. If you want to eat it fluffy, eat it right away. If you want you can also let it rest and it will sink, but it will taste great either way.
Source: Zola
Middle Eastern Zucchini Dip
This creamy, tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Serves 6
Active Time: 25 minutes/Total Time: 25 minutes
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or nonfat plain Greek yogurt
2 tablespoons lemon juice
2 tablespoons chopped fresh mint
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
Heat oil in a large skillet over medium heat. Add zucchini and garlic and cook, stirring occasionally, until softened, about 5 minutes. Transfer the mixture to a food processor or blender; let cool for 5 minutes. Add yogurt, lemon juice, mint, salt and pepper. Puree until smooth.
Recipe nutrition: Per serving: 69 calories; 5 g fat (1 g sat, 4 g mono); 1 mg cholesterol; 4 g carbohydrate; 0 g added sugars; 2 g total sugars; 3 g protein; 1 g fiber; 109 mg sodium; 190 mg potassium.
Nutrition bonus: Vitamin C (23 percent value)
0 Carbohydrate Serving(s)
Exchanges: 1 fat, 1/2 vegetable
Source: EatingWell, a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.
Bruschetta with Tomatoes and Kalamata Olives
1 large loaf Italian Bread
1 clove garlic, minced
8 ripe plum tomatoes, chopped
One third cup Kalamata olives, pitted and chopped
One quarter cup fresh parsley, chopped
One quarter cup olive oil
2 tsp. ground oregano
Salt and pepper to taste
Slice bread loaf in half lengthwise. Place bread on a baking sheet and broil for about 1 minute until lightly toasted. Combine garlic and remaining ingredients in a bowl and whisk together. Spread over toasted bread and serve immediately.
The Skinny: Olives have some fat in them but it is supposed to be the good kind of fat.
Baked Beans
Ingredients
2 large can pork and beans (28 oz. cans)
1/2 lb. chopped bacon (uncooked)
1 onion, chopped
3 Tbsp. Worcestershire sauce
1/2 bottle ketchup (24 oz.)
1/2 C brown sugar
1 green pepper, cut into rings
Instructions
Stir and combine first six ingredients Then place green pepper rings on top Bake 350 degrees for 3 hours uncovered (I cover). The green pepper on top gives even more great flavor.
Source: http://www.yourhomebasedmom.com/baked-beans/
Pork Loin Chops with a Sizzlin’ Cherry Sauce
This dish comes together quickly. Two pans and voila! If you don’t like spicy food you can leave the cayenne out. It does give a nice little zip to the sweet cherries though, so you might consider leaving it in or just cutting it back.
Servings: Serves 4
Ingredients:
4 pork LOIN chops. 6 – 8 oz each. Trim the fat off the sides.
5 Tbl of shallots, minced
1/2 cup of chicken broth (with no sugar)
1 can (15 oz) of tart cherries packed in water. If you cannot get the ones packed in water be sure to rinse them very well, drain, and then add a ¼ cup of water to the pan to make up for the juices missing.
A pinch of cinnamon (or to taste)
1/4 tsp of Truvia. You can add a bit more of you like, but once you are used to less sugar in your food you won’t need it.
olive oil spray
sea salt and freshly ground black pepper
Instructions:
Preheat oven to 400 degrees.
For the sauce:
Spray a medium sauce pan and put in the shallots. Cook on medium just to loosen them. Add all of the ingredients except for the loin chops and keep cooking on medium to meld the flavors. Toward the end I used my wooden spoon to break up some of the cherries so they made a mushier sauce. I left most of them whole, though. I cooked this about 10 minutes.
For the chops:
In an ovenproof pan* (like a cast iron one), spray and set the heat on medium high. Put your chops in. Spray the tops of the chops and sprinkle on grated sea salt and pepper. Saute the one side for three minutes. Flip them over and season the other side. Then put them in your 400 degree oven to roast for about 15 minutes more or until your meat thermometer registers 160 degrees. That will leave them lightly pink in the middle and juicy. If you want to cook them more well-done, I’ll leave that up to you.
*if you don’t have cast iron you’ll have to take the chops out of your saute pan and put them in another oven–proof container; like Pyrex. If you don’t, you’ll ruin your pan by melting it in a very hot oven. I highly suggest you buy a cast iron saute pan. They are inexpensive, last forever and work great for dishes like this. I use mine almost every day.
Spoon the sauce over the loin chops and serve with salad greens. I actually skipped dessert the first time I made this. I felt quite satisfied.
Source: Zola
No Melt Sundae Pie
15 OREO Cookies, finely crushed (about 1-1/4 cups)
3 Tbsp. Butter, melted
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold 2% milk
2 oz. BAKER'S Semi-Sweet Chocolate, melted
1/3 cup canned sweetened condensed milk
Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Reserve 1/2 cup COOL WHIP; refrigerate until ready to use.
Beat pudding mix and 2% milk in medium bowl with whisk 2 min. Stir in remaining COOL WHIP; spoon into crust. Mix melted chocolate and condensed milk; spoon over pie. Swirl gently with knife.
Freeze 6 hours or until firm. Let pie stand at room temperature 15 min.
Before serving to soften slightly. Top with reserved COOL WHIP.
Source: Susan'a Daily Dose
Baked Scallops
6 Tbsp. butter
2 pounds fresh mushrooms, sliced
Juice of 2 lemons
2 pounds fresh scallops
2 cups dry white wine
1 tsp. ground thyme
Salt and pepper to taste
5 Tbsp. flour
2 cups fat free Half and Half
Old Bay seasoning
2 cups grated Parmesan Cheese
Melt 2 Tbsp. of butter in pan. Add mushrooms and lemon juice and saute for a few minutes. Add scallops, wine, thyme, salt and pepper. Cover and simmer for 10 minutes. Drain scallops and mushrooms and set aside, reserving 2 cups of the broth. In the same pan, combine remaining butter, flour and Half and Half. Stir over medium heat until a sauce forms. Add scallops and mushrooms. Spoon mixture into baking dish or individual serving dishes, if desired. Sprinkle with Old Bay and top with grated Parmesan. Baked in preheated 400 degree oven for 10 – 15 minutes until nicely browned. Serve with Wild Rice Dressing (recipe follows).
The Skinny: You are already ahead of the game by using fat free Half and Half.
Wild Rice Dressing
1 cup celery, chopped
1 cup sweet onion, chopped
One half cup parsley, chopped
6 Tbsp. butter
6 oz. wild rice
8 oz. poultry stuffing mix (we use cornbread stuffing)
1 cup boiling water
Saute celery and onions in butter until just tender. Add remaining ingredients and mix together thoroughly. Bake in a greased baking dish for 15 minutes in a preheated 350 degree oven.
The Skinny: Not much you can do here.
Cheese and Olive Spread
2 tsp. minced sweet onion
1 Tbsp. dry sherry
8 oz. cream cheese, softened
3 Tbsp. sour cream
4 oz. dried beef, minced
1/3 cup stuffed green olives, chopped
Combine all ingredients in mixing bowl. Refrigerate for an hour to allow flavors to blend. Serve with crackers or toast points.
The Skinny: Use light cream cheese and sour cream.
Beef Stuffed With Cream Cheese
One half pound thin sliced roast beef
8 oz. cream cheese, softened
1 clove garlic, minced
1 Tbsp. lemon juice
1/2 tsp. seasoned salt
1 Tbsp. prepared horseradish
Combine all ingredients except roast beef in a small bowl and mix well. Spread mixture over each slice of roast beef and roll up. Place seam side down on a platter and refrigerate for several hours. When ready to serve slice into one half inch pieces. You can mix some additional horseradish with a little sour cream to create a dipping sauce.
The Skinny: Use lean roast beef and light cream cheese.
Crock Pot Creamy Ranch Potatoes
2 lbs red or yellow potatoes, cut into 1" chunks
1 cup sour cream (full fat works better)
1/2 cup milk
1 can condensed cream of potato soup
1 packet (0.4 oz) buttermilk ranch dressing mix (dry, DO NOT prepare)
salt and pepper to taste (I used 1/4 teaspoon each)
1. Spray slow cooker with cooking spray. Add chopped potatoes into it.
2. In mixing bowl, combine sour cream, milk, condensed potato soup, ranch seasoning packet, and salt and pepper. Stir together well.
3. Pour over the potatoes. Cover with lid.
4. Cook on low for 4-5 hours. Stirring 1-2 during cooking time to prevent burning/sticking.
5. Serve with bacon bits and/or chopped fresh parsley, if desired.
Source: Susan's Daily Dose
Spinach Dip
One half cup mayonnaise
One half cup milk
8 oz. sour cream
2 10-oz. packages chopped spinach, thawed and drained
1 tsp. seasoned salt
8 oz. water chestnuts, chopped
1 Tbsp. fresh dill, chopped
1 clove garlic, minced
1 tsp. fresh lemon juice
Pepper to taste
Combine all ingredients in a bowl and mix well. Place in the refrigerator until ready to serve. Serve with fresh vegetables or crackers.
The Skinny: Use light mayo, low fat milk and light sour cream.
GRAMMY'S PUNCH BOWL CAKE
Make 2 layers yellow cake
cherry pie filling (2- 21 oz cans)
instant vanilla pudding mix (2 boxes), prepared with milk
cool whip (large tub) (can substitute with whipping cream)
nuts (optional)
Chill overnight!
1st layer ~ Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.
2nd layer ~ Crumble 1 layer of cake in bottom of bowl, add 1 can cherry pie filling, 1 box prepared pudding, and 1/2 tub cool whip.
Refrigerate, Garnish with pecans (nuts) if you prefer.
Important step*** Chill OVERNIGHT, I forgot to do this once and it just isn't the same!
I have also added coconut and pineapple chunks to it as well. Super easy to make an so delicious!!!!
Lightened up version: To lighten it up you can use sugar free cake mix, sugar free pudding mix, light cool whip and fresh cherries.
Caramel Cheesecake Cookies
1 (8-ounce) package oftened cream cheese
1 egg
1 (17.5-ounce) pouch sugar cookie mix
2/3 cup of caramel chips
Preheat oven to 350 degrees. Line the cookie sheet with parchment paper. In a bowl add softened cream cheese, egg and cookie mix. Mix with a mixer until well blended; the mix will be thick. Fold in caramel chips.
Spoon the dough onto lined cookie sheet using a tablespoon. You can either free form from the spoon or roll them into balls. Bake for 20 minutes. Let cool.
Source: Susan's Daily Dose
Peppered Ribeye Steaks With Grilled Sweet Peppers
Prep Time: 20 mins
Cook Time: 11 mins
Rest Time: 1 h
Total Time: 31 mins
Ingredients
4 beef, ribeye steak
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoon thyme, dried
2 teaspoon oregano, dried
1 1/2 teaspoon lemon-pepper seasoning
1 teaspoon salt
1/2 teaspoon pepper, black ground
1/2 teaspoon pepper, cayenne
4 medium pepper(s), green, bell
4 teaspoon oil, olive
2 tablespoon basil, fresh
2 tablespoon vinegar, balsamic
1 tablespoon oil, olive
Preparation
Peppered Ribeye Steaks:
1. Trim fat from meat. Brush steaks with oil. In a small bowl, combine paprika, garlic powder, thyme, oregano, lemon-pepper seasoning, salt, black pepper, and cayenne pepper. sprinkle paprika mixture evenly over meat; rub in with your fingers. Cover steaks and chill for 1 hour.
2. Place steaks on the rack of an uncovered grill directly over medium coals. Grill until desired doneness, turning once. (Allow 11 to 15 minutes for medium-rare doneness [145°F] or 14 to 18 minutes for medium doneness [160°F].) Cut steaks into serving-size pieces. Serve with Grilled Peppers.
Grilled Peppers:
Seed and quarter 4 yellow, red, and/or orange sweet peppers. Brush peppers with 4 teaspoons olive oil. Place pepper quarters on grill rack directly over medium coals. Grill for 12 to 15 minutes or until peppers are crisp-tender and lightly browned, turning once. Remove peppers from grill; cool slightly. Cut peppers into wide strips. Place peppers in bowl. Add 2 tablespoons snipped fresh basil and 2 tablespoons balsamic vinegar; toss well. Serve immediately or cool to room temperature.
Nutritional Info (Per serving):
Calories: 291, Saturated Fat: 4g, Sodium: 573mg, Dietary Fiber: 2g, Total Fat: 13g, Carbs: 9g, Cholesterol: 67mg, Protein: 32g
Exchanges: Vegetable: 1.5, Lean Meat: 4, Fat: 0.5
Carb Choices: 0.5
Onion Pie Elegant
Pastry for single crust pie
8 slices bacon
2 cups coarsely chopped onions
3 eggs
1 cup sour cream
1 & 1/4 t. salt
1/8 t. pepper
1 & 1/2 t. chopped chives
Heat oven to 475. Prepare pastry, roll out and line 9 inch pie pan. Flute edges; prick with fork. Bake 8 to 10 minutes.
Reduce oven temperature to 300. Fry bacon til crisp. crumble. Sauté onions in 2 T. bacon fat til tender. In bowl, beat eggs slightly; stir in sour cream, salt, pepper, chives, onion and bacon. Pour into baked pie shell. Bake 40 to 50 minutes or til knife inserted 1 inch from edge comes out clean.
Serves 5 to 7