Good evening and welcome to the newest issue of A to Z Recipes Newsletter. I hope this finds you and yours well. Me and mine are fine, thank you. I have had 3 folks share a recipe since last week's issue. For that I am truly grateful. Since I still have a bunch of great recipes from our (late) Treva in North Carolina, we'll be sharing those. When I get enough of your recipes I will begin again to share them. In the meantime we will enjoy those shared over the months/years by Treva.
Why not take a few minutes and send us a recipe! (I have hopefully corrected the links to work.)
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!
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!
7 Delicious Cakes You Can Make with a Mug and a Microwave
1. Gooey Chocolate Mug Cake
I am so glad I came across this incredibly simple recipe - And best of all, it only needs three ingredients, a mug, a microwave and a couple of minutes to transport you to chocolate heaven!
Ingredients:
1 egg
1/4 cup of powdered sugar
1-2 tablespoons of cocoa powder (whether you use 1 or 2 depends on how chocolatey you want the cake to be)
Instructions:
Crack the egg open into a normal sized coffee mug. Add the sugar and cocoa powder. Use a small whisk to whip the ingredients until they are well mixed (if you don't have a whisk small enough, improvise with a spoon or fork). Microwave on a standard setting for 50-60 seconds until the cake is thoroughly cooked. Ensure you don't overdo it and burn the cake. Top as you wish with a dollop of ice cream, a squirt of cream or hot fudge. Finish with chocolate chips, chocolate buttons or pieces of fruit. Enjoy your tasty treat!
2. Apple Cinnamon Mug Cake
This recipe takes 10 minutes to put together from start to finish, but it's time well spent (the icing is actually optional, and if you don't create your own, the cake will take less than 5 minutes to make). The delicious combination of apple and cinnamon makes for a fantastic mug cake that's perfect for the fall season.
Ingredients for the cake:
3 tablespoons of flour
1 heaped tablespoon of brown sugar
1/2 teaspoon of ground cinnamon
1/8 teaspoon of baking powder
1 tablespoon of apple sauce
1/2 tablespoon of vegetable oil
1/8 teaspoon of vanilla extract
Ingredients for the icing:
1 tablespoon of room-temperature cream cheese
2 tablespoons of powdered sugar
1 teaspoon of milk
Instructions:
Prepare the icing first, by whisking the ingredients with a fork until they have a smooth combined texture. Set the mixture aside. Take a medium sized mug and add the dry ingredients for the main cake. Make sure you mix them together well. Add the apple sauce and fold into the dry mixture to create a thick, sticky base. Add vegetable oil, milk and vanilla. Stir them in until the mixture is wet, then stop. It's important not to over-mix. Microwave on a high setting for around 45 seconds. Top with your icing and enjoy. If you don't make the icing yourself, add whipped cream.
3. Banana Mug Cake with Coffee Ice Cream
This delicious mug cake uses two ingredients that can provide an energy boost, so it's great at breakfast time, or for a mid-afternoon snack when you are starting to lag. It's a moist, dense and delicious treat that's well worth trying.
Ingredients:
1 tablespoon of butter (or flavorless oil)
1 egg (lightly beaten)
1 tablespoon of milk
1 ripe banana
3 tablespoons of plain flour
3 tablespoons of brown sugar
1/2 tablespoon of baking powder
1 scoop of coffee ice cream to serve
Instructions:
Add the butter to a normal sized mug and microwave it for 10 seconds until it melts. Remove the mug, add in the egg and milk and beat lightly with a fork to combine the ingredients. Mash the banana, and add it to the mug mix. Continue stirring until thoroughly mixed. Add the remaining dry ingredients and beat to combine. Microwave for 1 minute on a medium heat setting. Check the pudding, when it's done it should have risen, while being slightly gooey and moist in the middle. If it's undercooked, keep microwaving it in 10 second intervals until it's ready. Serve with a generous scoop of coffee ice cream and enjoy!
4. Strawberry Vanilla Mug Cake with Buttercream Glaze
This delicious mug cake uses fresh, healthy strawberries to create a delicious dessert quickly and easily. It is sure to make your mouth water!
Ingredients for the cake:
1 tablespoon of soft butter
1 large egg
1/2 teaspoon of vanilla extract (use a whole teaspoon if you are a big vanilla fan)
2 tablespoons of granulated sugar
1/4 cup of all-purpose flour
1 teaspoon of baking powder
1/2 teaspoon of cinnamon
2 to 3 tablespoons of diced strawberries, either halved or quartered
Ingredients for buttercream glaze:
1 tablespoon of melted butter
1/4 cup of powdered sugar
1/4 teaspoon of vanilla extract (or 1/2 teaspoon if you are a big vanilla fan)
1-2 tablespoons of cream
Instructions:
Prepare the buttercream by combining all the ingredients (with the exception of the cream) in a small bowl. Whisk thoroughly, while adding the cream until you achieve the desired consistency. Set the glaze aside. Gently spray a large mug with cooking spray. Combine all ingredients except the strawberries and whisk together until smooth (you may find it easier to do this in a bowl, and add to the batter to the mug afterwards). Gently fold the strawberries into the mixture. Microwave on a medium heat for 75 seconds. Check if cooked. Microwave for another 10-15 seconds if it needs longer. Be aware that the cake will double in height so you need to ensure you have plenty of room in the mug. Add the glaze to the mug so it permeates the mixture. Either eat directly from the mug or remove onto a small plate.
5. Carrot Cake in a Mug
Delicious, soft carrot cake is a favorite of mine, and you don't have to undertake a huge baking exercise to enjoy it. This recipe takes five minutes or so to prepare, so it's a great, quick and easy after-dinner treat.
Ingredients:
6 tablespoons of all-purpose flour
2 tablespoons of brown sugar
1/4 tablespoon of baking powder
1/4 tablespoon of salt
1/8 tablespoon of cinnamon
1/8 tablespoon of nutmeg
6 tablespoons of buttermilk
2 tablespoons of vegetable oil
1/4 tablespoon of vanilla
3 tablespoons of finely grated carrot
1 tablespoon of almonds or other desired nuts
1 tablespoon of raisins
Instructions:
Add the sifted flour, brown sugar, baking powder, salt and cinnamon to a small bowl or dish. Mix well with a whisk or fork. In a separate dish, mix together the buttermilk, oil, vanilla and grated carrot. Mix using a spoon. Add the flour mixture to the liquid ingredients. Stir in the chopped almonds and raisins. Pour the resulting batter into a large mug and microwave on high power for around 2 minutes. Check the mixture and microwave for another 30 seconds if it needs more time. Leave it to stand for a minute before eating.
6. Chocolate Chip Cookie Dough Mug Cake
This recipe is sure to please the cookie monsters among us, and all you need is a handful of ingredients, a decent-sized mug, a microwave, and a few minutes of your time. Delicious!
Ingredients:
1 large egg
3 tablespoons of brown sugar
1/3 cup of flour
1 tablespoon of softened butter
3-4 tablespoons of mini chocolate chips
1 dollop of ice cream to serve
Instructions:
Crack the egg open into a medium sized mug. Add the brown sugar, flour and butter. Top with 3-4 tablespoons of chocolate chips. Mix the cake thoroughly using a spoon. Microwave for 1 and a half to 2 minutes on medium power, or until the center of the cake has set. Serve with a dollop of your favorite ice cream and enjoy!
7. Lime Coconut Mug Cake
Add some tropical taste to your 5 minute mug cake collection, with this wonderfully fruity cake that will appeal to anyone with a sweet tooth.
Ingredients:
4 tablespoons of all purpose flour
1/4 tablespoon of baking powder
2 and a half tablespoons of granulated sugar
4 tablespoons of full fat coconut milk
1 tablespoon of coconut flakes
1/4 tablespoon of lime
Instructions:
Combine all the ingredients in a large mug, excluding the lime zest and coconut flakes. Stir with a small whisk or fork until the mixture is smooth. Ensure that you mix in all the flour, it is prone to sticking to the side of the mug. Lightly mix in the coconut flakes and lime zest. Microwave for about 1 minute. The top of the cake should be dry and look finished. If it isn't, continue to microwave in 5 or 10 second intervals. Sprinkle additional lime zest on top and it's ready for tasting.
Source: Ba-ba Mail
http://www.ba-bamail.com/content.aspx?emailid=17472&memberid=1020657
Grandma June's Super Simple Granola
Ingredients:
3 cups old fashioned oats
1/2 cup raisins (I substitute Craisins)
1/2 cup slivered almonds
1/2 cup chopped walnuts/pecans
1/2 cup sunflower seeds
1/2 cup coconut
1/2 cup wheat germ
1 TBS cinnamon
1/3 cup honey
1/2 cup vegetable oil
Directions:
Combine all dry ingredients in a large mixing bowl. Mix honey and oil in a small bowl. Add to oat mixture and combine well. Spread on to 2 baking sheets. Bake at 300 degrees for 20 minutes.
*Do not over bake. Store in airtight containers Makes approximately 8 cups
Marshmallow Creme Fruit Dip
1 8 oz pkg cream cheese
1 cup sour cream
1 jar (about 7 or 8 oz.) Marshmallow Creme
1 14 oz. can sweetened condensed milk
Combine ingredients in a blender and process until smooth. Refrigerate for at least one hour.
Use as a dip for fresh fruits.
Variations: The dip may be colored a light pastel by dipping a toothpick in food coloring and stirring it in (or just 1 drop if using liquid food coloring). Pink goes well with strawberries; lime green or peach colors also work well. Flavorings such as citrus peels and oils may also be added; orange flavor makes an excellent dip for chocolate covered fruit.
Makes about 5 cups.
Source: Go Ask Alice
Mediterranean-Style, Wine-Marinated Beef Brisket With Ratatouille
Serves 8
1 beef brisket, about 6 pounds (3 kg)
2 bottles dry red wine
Kosher salt
Freshly ground black pepper
All-purpose flour
6 tablespoons olive oil
1 head garlic, cloves separated and peeled
3 organic carrots, coarsely chopped
3 stalks organic celery, coarsely chopped
1 yellow onion, coarsely chopped
3 bay leaves
3 sprigs fresh thyme
1 sprig fresh rosemary
1/4 cup (60 mL) tomato paste
1 cup (250 mL) organic beef broth, plus extra as needed
Minced Italian parsley, for garnish
A day ahead of time, place the brisket in a deep nonreactive container large enough to hold it flat. Pour the red wine over it to submerge it completely. Cover with plastic wrap and refrigerate.
About 5 hours before serving, preheat the oven to 350 F (175 C).
Remove the brisket from the wine. Transfer the wine to a saucepan, bring to a boil over high heat and continue boiling, skimming occasionally, until reduced by half, about 15 minutes.
Meanwhile, pat the brisket dry with paper towels and season with salt and pepper. Lightly sprinkle all over with flour.
Over high heat, heat 3 tablespoons of oil in a heavy Dutch oven or a deep, heavy roasting pan large enough to hold the brisket. Then, reduce the heat to medium-high, carefully add the brisket, and brown about 5 minutes per side. Transfer to a platter. Pour off the fat from the Dutch oven and add the remaining oil. Add the garlic, carrots, celery and onion, and saute until lightly browned, about 5 minutes. Add the bay leaves, thyme, rosemary and tomato paste, and cook, stirring, for 1 minute.
Add the broth, then stir and scrape with a wooden spoon to deglaze. Carefully return the brisket to the Dutch oven or pan, fatty side up. Ladle or pour in just enough reduced wine to submerge the brisket completely, reserving any excess wine.
Cover the Dutch oven with its lid, or the pan with heavy-duty foil, and carefully transfer to the oven. Cook until the brisket is tender enough to pierce easily with a fork, 3 1/2 to 4 hours, checking occasionally and adding reserved wine if the liquid has reduced too much.
Transfer the brisket to a large pan and cover with a double layer of foil. Remove the herbs from the Dutch oven (or pan) and place it over high heat; add any remaining wine, and boil, skimming frequently, until reduced to a thick sauce.
With a sharp knife, slice the meat against the grain. Transfer slices to a serving platter, spoon the sauce over the meat and garnish with parsley. Serve with Ratatouille.
Ratatouille
Serves 8
1/4 cup (60 mL) olive oil
1 tablespoon chopped garlic
2 cups (500 mL) diced eggplant
2 cups (500 mL) chopped tomatoes
2 cups (500 mL) diced organic red bell pepper
2 cups (500 mL) diced organic yellow bell pepper
1 cup (250 mL) diced red onion
1/2 cup (125 mL) julienned fresh basil leaves
1/2 cup (125 mL) coarsely chopped fresh Italian parsley leaves
1 pinch saffron threads
Kosher salt
Freshly ground black pepper
In a large saucepan, heat the oil over medium heat. Add the garlic and saute, stirring, until golden, 3 to 5 minutes.
Add the vegetables and cook, stirring occasionally, until they begin to turn tender, about 10 minutes. Stir in the basil, parsley and saffron.
Continue cooking, stirring occasionally, until the vegetables are very tender and their juices have reduced to form a thick stew, 10 to 15 minutes. Season to taste with salt and pepper.
Source: Wolfgang Puck
Peanut Butter Dream
Think peanut butter chiffon pie without the crust. For a low carb diet this is perfect. I have made it for guests a few times. The servings I gave out were generous and I figured no one would finish. Ha. Everyone snarfed up every bit. Served in a pretty glass (I use antique champagne saucers) or a fun, tiny bowl, this is perfect for a party. People love the fact that it’s so light and yet decadent.
Servings: Serves 4 to 6 depending on size of serving you decide on.
8 oz of cream cheese (softened)
3-4 packets of Truvia
1 cup of smooth peanut butter. I use organic peanut butter that is emulsified and unsweetened.
3 cups of whipped topping. TruWhip is one brand you can use. Or you can whip your own cream and use that.
cocoa powder for dusting (optional)
Load a medium bowl with the cream cheese, Truvia and peanut butter. Whiz until blended. Then add your whipped cream or the TruWhip. Whip again until it’s all mixed. Put into your pretty serving dishes and put in the refrigerator covered (I just use little pieces of plastic wrap to cover them). Remove covers when you want to serve and dust with the cocoa powder. You’re all set for a fancy party. It’s also great all by yourself watching TV. If you have them, you can even serve this with demitasse spoons to make the experience take longer. Small spoonfuls. Listen for the moaning at the table. You’ll hear it. I promise.
Serving Suggestions:
I recommend you make this the afternoon you serve it. Leftovers do well in the refrigerator for a few days. They never last long in my house. Enjoy!
Source: Zola
Crockpot Honey Chicken
Chicken wings and small chicken legs thawed
1 bottle Sweet Baby Ray's Honey BBQ Sauce (sold at Wal Mart)
1 cup Frenchs Honey Mustard
Place wings and legs in crockpot.
Cook on high for two to five hours.
Remove juices from crockpot.
In a mixing bowl, combine honey mustard and bbq sauce, stir well.
Pour mixture over chicken, cover and cook for 30 minutes more. Serve and enjoy
Source: Go Ask Alice
Lemon-Poppy Seed Pancakes with Blueberry Compote
Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in a moist paper towel to prevent them from drying out while you finish the second batch.
Yield: Serves 6 (serving size: 2 pancakes and about 1/4 cup blueberry compote)
3 cups fresh blueberries
6 tablespoons sugar, divided
3 teaspoons grated lemon rind, divided
2 tablespoons fresh lemon juice, divided
1 tablespoon water
6.6 ounces white whole-wheat flour (about 1 1/2 cups)
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fat-free milk
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons poppy seeds
1 tablespoon canola oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1. Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.
2. While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.
3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote. Nutritional Information Amount per serving
Calories 286 Fat 6.4 g Satfat 1.1 g Monofat 2.3 g Polyfat 1.9 g Protein 10 g Carbohydrate 46 g Fiber 6 g Cholesterol 64 mg Iron 2 mg Sodium 279 mg Calcium 219 mg
Source: Cooking Light
Pineapple Fluff
1 (3.4 oz.) vanilla (or coconut cream) instant pudding mix
1 (20 oz.) can crushed pineapple (do not drain)
1 (8 oz.) container Cool Whip, thawed
2 cups mini marshmallows
1 cup shredded sweetened coconut, optional
1/2 cup chopped pecans
In a large bowl, stir together pudding mix and the entire can of crushed pineapple. Gently stir in Cool Whip, marshmallows, coconut and nuts. Cover bowl with plastic wrap. Chill for a couple of hours before serving.
Notes: If you don't like shredded coconut, just leave it out and use coconut cream pudding instead of vanilla . Or, if you can't find the coconut cream pudding, just add a teaspoon of coconut extract to the mixture. To make it taste more like a Pina Colada, add a teaspoon of rum extract!
Source: Susan's Daily Dose
BBQ Chicken-Stuffed Sweet Potato
I’m a huge BBQ fan, and this treat is one of my favorites. If you get a low-glycemic BBQ sauce, the whole dish becomes very healthy as-well.
Ingredients
2 medium-sized sweet-potatoes, halved
1lb. boneless chicken, cooked, shredded
1/3 cup of your favorite BBQ sauce
Preparation
Preheat the oven to 425f (220c) Bake the halved potatoes for 35 minutes, make sure to put the cut side up Mix the chicken and BBQ sauce in a saucepan and cook for 5-10 minutes Top the sweet potato halves with the hot, shredded chicken and enjoy
Source: Go Ask Alice
Herbed Sour Cream Blue Cheese Dip
(Note from Maggie: Treva sent this to me last summer. I made it and used it as a dressing for roast beef sandwiches. Wow, good!)
1 cup sour cream
8 oz Philadelphia Cream Cheese, softened
1/3 cup blue cheese (or blue cheese crumbles)
2 tablespoons fresh chives or scallions, minced
2 tablespoons fresh parsley, minced
1 tablespoon fresh herbs (thyme, rosemary, basil, oregano)
2 teaspoons fresh garlic, finely minced
1 teaspoon Mrs. Dash (optional)
1/4 teaspoon red pepper flakes
1/4 teaspoon cracked black pepper
Allow cream cheese to sit at room temperature for 20-30 minutes before using.
In a medium bowl, beat cream cheese using a hand mixer until soft. Add sour cream, blue cheese, and remaining ingredients, mixing well. Cover and refrigerate one hour before serving.
Serving Suggestion:
Serve accompanied by tortilla chips, celery sticks and cucumber strips, lemon and tomato wedges and a small bowl of hot sauce. Sprinkle vegetables with celery or sea salt and pepper.
Source: Cooks.com
http://www.cooks.com/recipe/xw7gr168/herbed-sour-cream-blue-cheese-dip.html
Chicken Alfredo with "Almost Noodles"
This dish comes together in a flash! You can also make it with steak or even seafood. Any of those options would be good. When I get a hankering for pasta I crave Chicken Alfredo. This one did it for me! Satisfied that craving.
To make "noodles" out of zucchini you need a contraption called a "spiralizer". You can order them online, or buy one in a kitchen store. They are very inexpensive and super easy to use. If you don’t want to buy one you can make this dish with just zucchini slices but that would defeat the noodle technique.
Servings: Serves 2
Ingredients:
3/4 of a pound of chicken tenders
Your favorite meat rub (optional). I use Special Shit (sorry -- that’s what it’s called). That gives me sort of a southwestern feel to the chicken. Any meat rub will work or you can just do yours plain.
1 medium zucchini (about a foot long and 3-inch in diameter) turned into noodles with a spiralizer
2 tbl of olive oil
3/4 cup of whipped cream cheese
3 Tbl of sour cream
1/3 cup of grated parmesan cheese
A whisper of cayenne (optional)
In a saute pan, add one tablespoon of the olive oil. Begin to heat it to medium high. Add your chicken tenders. If you are going to sprinkle them with meat rub you can do that now. Just sprinkle the top side.
Cook the chicken tenders, turning after three minutes. In about six minutes they should be done. Just make sure all of the pink is gone. Set them aside.
While the chicken is cooking you can also make your sauce. In another medium pan heated to medium, add the other Tbl of olive oil. Put in your spiral noodles. Saute them for about three to five minutes to loosen them up and cook them. Remove the noodles from the saucepan and put them into a bowl. Continue making the sauce in the same pan by adding the whipped cream cheese and the sour cream. Stir them together to mix them up and get them all melty. Add the parmesan. If you want a little heat to the dish, add the cayenne. If it’s a bit thick for you, you can thin the sauce with a bit of cream, milk or even water. Then transfer this to the bowl with the noodles and mix it all in. You want the noodles coated. Then add your meat on top and serve.
Source: Recipes by Zola
Vietnamese Shrimp & Mango Lettuce Wraps
Large, untorn butter lettuce leaves are best for rolling up the filling in these Asian lettuce wraps without breaking. If you use larger shrimp, chop them before cooking to make the wraps easier to eat. Serve as a first course or light dinner with a side of rice or noodles.
4 Servings (about 1 cup shrimp mixture and 3 to 4 lettuce leaves)
Active Time: 35 minutes/Total Time: 35 minutes
2 tablespoons lime juice
1 tablespoon fish sauce
1 teaspoon brown sugar
1 small fresh red chile, thinly sliced, or to taste
1/2 cup julienned mango
1/2 cup julienned carrot
1/2 cup julienned daikon radish or regular radishes
1 tablespoon canola oil
1 pound raw shrimp (30 to 40 count; see notes), peeled and deveined
1 head butter lettuce, leaves separated
1/2 cup fresh cilantro and/or mint leaves (torn if large)
Whisk lime juice, fish sauce, brown sugar and chile in a medium bowl. Add mango, carrot and radish; toss to coat.
Heat oil in a large nonstick skillet over medium heat. Cook shrimp, stirring once or twice, until just cooked through, 3 to 4 minutes.
Stir the shrimp into the mango mixture and let stand for 5 minutes. Serve in lettuce leaves, sprinkled with cilantro and/or mint.
Recipe notes: Shrimp is usually sold by the number needed to make one pound. For example, "21 to 25 count" means there will be 21 to 25 shrimp in a pound. Size names, such as "large" or "extra-large" are not standardized, so to get the size you want, order by the count per pound.
Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Fortunately, it is possible to buy shrimp that have been raised or caught with sound environmental practices. Look for fresh or frozen shrimp certified by an independent agency, such as the Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America -- it's more likely to be sustainably caught.
Recipe nutrition: Per serving: 155 calories; 4 g fat (0 g sat, 2 g mono); 159 mg cholesterol; 9 g carbohydrate; 1 g added sugars; 6 g total sugars; 22 g protein; 2 g fiber; 431 mg sodium; 517 mg potassium.
Nutrition bonus: Vitamin A (78 percent daily value), Vitamin C (52 percent dv), Potassium (15 percent dv)
1/2 Carbohydrate Serving(s)
Exchanges: 1/2 vegetable, 3 lean protein, 1/2 fat
Source: EatingWell
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
Buffalo Chicken Dip
2 [10 ounce] cans chunk chicken, drained
2 [8 ounce] packages cream cheese, softened
1 cup Ranch dressing
3/4 cup red hot sauce
1 1/2 cups shredded cheddar cheese
Heat chicken and red hot until heated through. Stir in cream cheese and Ranch dressing. Cook, stirring until well blended and warm. Mix in half the cheddar cheese and transfer mixture to a slow cooker. Sprinkle of the remaining cheese over top, cover, and cook on low setting until hot and bubbly.
Serve with Ritz crackers
Source: Cooks.com
http://www.cooks.com/recipe/1b1g074v/buffalo-chicken-dip.html
Patchwork Cobbler
Topped with squares of sugar-crusted pastry, this cobbler shows off summer fruits in a rich, just-sweet-enough filling.
Yield: Makes 10 to 12 servings
Ingredients
CRUST
2 cups all-purpose flour
3 tablespoons granulated sugar
1/4 teaspoon table salt
1 cup cold butter, cut into pieces
1 large egg yolk
3 tablespoons ice-cold milk
FILLING
8 cups peeled and sliced firm, ripe peaches (about 7 large or 3 lb.)
6 cups sliced red plums (about 9 medium or 2 lb.)
2 cups fresh blueberries
2 teaspoons vanilla extract
1 3/4 cups granulated sugar
1/2 cup all-purpose flour
1/4 cup butter, melted
1 large egg
Sanding sugar or sparkling sugar
Preparation
1. Prepare Crust: Stir together first 3 ingredients in a large bowl. Cut 1 cup butter into flour mixture with a pastry blender until mixture resembles coarse meal. Whisk together egg yolk and milk; stir into flour mixture just until dough starts to form a ball. Shape dough into a flat disk using lightly floured hands. Wrap disk in plastic wrap, and chill 1 to 24 hours.
2. Prepare Filling: Preheat oven to 425°. Place peaches and next 3 ingredients in a large bowl. Stir together 1 3/4 cups sugar and 1/2 cup flour; sprinkle over peach mixture, and gently stir. Spoon into a lightly greased 13- x 9-inch or shallow 3-qt. baking dish. Drizzle with melted butter.
3. Place dough disk on a lightly floured surface; sprinkle with flour. Place a piece of plastic wrap over dough disk. (This makes the dough easier to roll.) Roll dough to 1/8-inch to 1/4-inch thickness; cut into 2-inch squares. Arrange squares in a patchwork pattern over peach mixture, leaving openings for steam to escape.
4. Whisk together egg and 2 Tbsp. water; brush dough with egg mixture. Sprinkle with sanding sugar or sparkling sugar.
5. Bake on lowest oven rack at 425° for 40 to 55 minutes or until crust is deep golden and peach mixture is bubbly, shielding edges with foil during last 5 to 10 minutes to prevent excessive browning. Transfer to a wire rack; cool 1 hour.
Source: Southern Living
Chinese Style Country Ribs
1/4 cup soy sauce
1/4 cup orange marmalade
2 tablespoons catsup
1 clove crushed garlic
3-4 pounds spareribs
Combine first four ingredients. Brush on both sides of ribs. Place in crock pot. Cover and cook on low for 8-10 hours.
Source: Go Ask Alice
Cheese Stuffed Burgers
Total Time: 40 minutes/Prep: 30 minutes/Cook: 10 minutes
Yield: 8 servings
Burgers:
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
Cheese Options:
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Lettuce Sliced tomatoes
Grilled sweet onions
Sliced pickles
Pimiento Cheese Spread:
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
(White sandwich bread)
Serving Options: Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
Pimiento Cheese Spread: Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.
Source: Food Network
http://www.foodnetwork.com/recipes/trisha-yearwood/cheese-stuffed-burgers-recipe.html
Spicy Thai Cucumber Salad
2 pounds cucumbers, peeled and thinly sliced
One half cup rice wine vinegar
One half cup sugar
One half cup water
1 tsp. salt
One quarter cup chopped shallots or purple onion
1 fresh hot chili pepper, finely chopped
One quarter cup dry roasted peanut, crushed
One quarter cup fresh cilantro, chopped
Place sliced cucumber on a platter. Meanwhile combine vinegar, sugar, water and salt in a small saucepan and heat until sugar and salt are dissolved. Remove from heat and allow to cool. Place shallots and chili pepper in vinegar mixture and stir. Pour mixture over cucumbers just before serving and sprinkle with peanuts and fresh cilantro. Don’t be concerned about the strong smell when pouring the vinegar. You just have to get through this part of the recipe and then everything will be fine.
The Skinny: Use your favorite sugar substitute.
Stuffed Rockfish
2 whole rockfish filets with skin still intact totaling about 4 pounds
One quarter cup butter
1 small onion, chopped
3 stalks celery, chopped
2 eggs, beaten
One half tsp. dried sage
One half tsp. dry mustard
One half cup fresh parsley, chopped
2 cups plain bread crumbs
Salt and pepper to taste
Place butter in a skillet and melt. Saute onion and celery until tender. Meanwhile combine beaten eggs, sage, dry mustard, parsley, bread crumbs and salt and pepper and mix well. Add onion and celery and mix well. Place one rockfish filet skin side down on the bottom of a lightly greased baking dish. Spread stuffing mixture on the filet and place remaining filet on top skin side up. Bake at 350 for about 40 minutes. If you cannot find rockfish, feel free to substitute any other large fish such as bluefish, sea bass or flounder.
The Skinny: Use your favorite egg substitute.
Chilled Tomato and Dill Soup
3 cups fresh tomatoes, peeled, seeded and coarsely chopped
1 cup sour cream
One quarter cup green onions, chopped
2 Tbsp. fresh dill, chopped
Several drops of hot sauce
Salt and pepper to taste
Combine all ingredients in a food processor and process until smooth. Chill before serving. To peel tomatoes quickly and easily, place in boiling water for about 30 seconds. Remove with a spoon and slide skin off.
The Skinny: Use light sour cream.
Root Beer Float Cake
I add root beer to both the cake batter and fluffy frosting of this summery dessert to get that great root beer float taste. Serve this moist cake to a bunch of hungry kids and watch it disappear!
Prep: 15 min. Bake: 30 min. + cooling
1 package white cake mix (regular size)
1-3/4 cups cold root beer, divided
1/4 cup canola oil
2 large eggs
1 envelope whipped topping mix (Dream Whip)
Directions
1. In a large bowl, combine cake mix, 1-1/4 cups root beer, oil and eggs. Beat on low speed for 2 minutes or stir by hand for 3 minutes.
2. Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
3. In a small bowl, combine the whipped topping mix and remaining root beer. Beat until soft peaks form. Frost cake. Store in the refrigerator. Yield: 12-15 servings. Nutritional Facts
1 serving (1 piece) equals 203 calories, 8 g fat (2 g saturated fat), 27 mg cholesterol, 216 mg sodium
Source: Taste of Home
Cherry Ice Cream Pie with Chocolate Cookie Crust
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun purple hue.
Servings: 8
Active Time: 15 minutes/Total Time: 4 1/4 hours (including 4 hours freezing time)
3 cups reduced-fat "light" vanilla ice cream, softened
1 & 1/4 cups chopped pitted fresh or frozen cherries, divided
1 9-inch chocolate-cookie pie crust
2 tablespoons mini chocolate chips
Gently combine ice cream and 1 cup cherries in a large bowl. Transfer to the crust and garnish with the remaining 1/4 cup cherries and chocolate chips. Freeze until firm, at least 4 hours.
Nutrition per serving:
272 calories; 12 g fat (4 g sat, 5 g mono); 16 mg cholesterol; 38 g carbohydrate; 16 g added sugars; 5 g protein; 1 g fiber; 230 mg sodium; 229 mg potassium.
2 1/2 Carbohydrate Serving(s)
Source: Eatingwell
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
Tomato Bruschetta on Garlic Toasts
Serves 4 to 8
TOMATO TOPPING:
5 medium-sized sun-ripened tomatoes
1/3 cup (85 mL) thinly shredded fresh basil leaves
1/2 tablespoon balsamic vinegar
1/2 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt, plus extra as needed
1/4 teaspoon freshly ground black pepper, plus extra as needed
1/4 teaspoon red pepper flakes (optional)
GARLIC TOASTS:
8 slices baguette-style bread, each about 1-inch thick
1 or 2 large garlic cloves, halved
1 1/2 tablespoons extra-virgin olive oil
FOR SERVING:
3 tablespoons thinly shredded fresh basil leaves
Preheat a broiler or grill.
For the spicy tomato topping, use a sharp knife to cut each tomato vertically in half, cutting down through the core at its stem end. Cut a V-shaped notch on either side of the core in each half to remove the core. Coarsely cut the tomato halves into 1/2-inch (12-mm) dice.
In a medium mixing bowl, combine the diced tomatoes, basil, vinegar, oil, salt, black pepper and optional red pepper flakes. With a fork or spoon, gently stir the ingredients together until thoroughly combined. Taste and, if necessary, adjust the seasonings, adding a little more red pepper if you would like a spicier topping. Set this mixture aside at room temperature.
For the garlic toasts, broil or grill the bread slices until golden brown on both sides. With the cut side of a garlic clove half, generously rub one side of each toasted bread slice. With a basting brush, lightly brush the garlic-rubbed side of each slice with the oil. Place the slices on a serving platter or individual plates with their garlic-rubbed sides up.
To assemble the bruschetta, use a slotted spoon to divide the tomato mixture evenly among the bread slices, letting excess liquid drain from the spoon before you mound the mixture neatly but casually on top of each slice. Garnish with the shredded basil and serve immediately.
Source: Wolfgang Puck
BBQ Pulled Chicken Sandwich with Coleslaw
This eastern North Carolina-style chicken barbecue recipe is vinegar-based, a far cry from the sweet tomato-heavy sauces from the western part of the state. Double the recipe to make a big batch that's perfect for game-day parties and potlucks.
Serves 4
Active Time: 30 minutes/Total Time: 40 minutes
1 pound boneless, skinless chicken breast, trimmed
1 & 3/4 cups cider vinegar
2 tablespoons sugar, divided
1/2 teaspoon crushed red pepper
1/2 teaspoon cayenne pepper
3/4 teaspoon salt, divided
1/2 cup buttermilk
1/4 cup reduced-fat mayonnaise
1/2 teaspoon celery seed
1/4 teaspoon ground pepper
1 14-ounce package coleslaw mix (about 5 cups)
4 small soft buns or rolls, heated if desired
Place chicken in a medium skillet or large saucepan and cover with 1 inch of water. Bring to a boil. Reduce heat and simmer gently, turning once or twice, until the chicken is no longer pink in the middle, 12 to 15 minutes.
Meanwhile, combine vinegar, 1 tablespoon sugar, crushed red pepper, cayenne and 1/4 teaspoon salt in a large saucepan over high heat. Bring to a boil. Cook until reduced by half, 8 to 10 minutes. Transfer 1 tablespoon of the sauce to a large bowl. Cover the pan and set aside.
Shred the chicken into bite-size pieces with two forks. Add to the saucepan and stir until well combined. Cover and let the chicken marinate for 10 minutes.
Meanwhile, add the remaining sugar and salt to the tablespoon of sauce in the large bowl; whisk in buttermilk, mayonnaise, celery seed and pepper. Add coleslaw mix and toss to combine. Serve the chicken on buns (or rolls) with the slaw and any extra sauce on the side.
Recipe Nutrition: Per serving: 327 calories; 8 g fat (2 g sat, 2 g mono); 69 mg cholesterol; 32 g carbohydrate; 8 g added sugars; 14 g total sugars; 28 g protein; 3 g fiber; 798 mg sodium; 571 mg potassium.
Nutrition bonus: Vitamin A (98 percent daily value), Vitamin C (47 percent dv), Folate (17 percent dv), Potassium (16 percent dv)
2 Carbohydrate Serving(s)
Exchanges: 1 starch, 1 1/2 vegetable, 1/2 other carbohydrate, 3 1/2 lean meat, 1/2 fat
Source: EatingWell
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
Sweet and Spicy Pecans
These are absolutely addicting and can be made with any nuts you choose. Guests at a dinner party just snarfed them up and asked for more! Love that!
I am not even going to give you quantities for this recipe. It’s so easy you just dust each ingredient over the nuts and roast. It all depends on your taste and how many nuts you want to make in one batch. I normally spread a couple of cups of nuts across the bottom of a 9-by-13-inch pan. That gives you enough for a small party or a few days of snacking.
Yield: Makes about 1 cup
Ingredients:
Pecans
Chili powder (You can use smoked or regular. Your choice)
Cinnamon
Granular sweetener. This stuff is new and works great in things you heat in the oven. Truvia works sometimes but other times it gives off a tin taste when it’s been heated. So this is worth the effort to order it on line. I have never seen it in a store - not yet anyway.
Cayenne. I put about twice as much cayenne as the other things. I like the zippy to balance off the sweet. You can decide if you want to go that far.
Instructions:
Preheat oven to 400 degrees or 375 convection.
Spray the 9-by-13-inch pan with olive oil spray. Then add the nuts. Spray the nuts lightly with olive oil spray.
Then dust on chili powder, cinnamon, sweetener and cayenne. Roast 12 to 14 minutes. Depends on your oven. You want the nuts to crisp up. I cook mine just until I start to see darkening on the edges or tops of a few nuts.
Then let start to cool. You can serve warm or room temp.
Source: Zola Recipes
Sweet & Savory Slow-Cooked Beef
There’s plenty of sweet and a little heat from the chipotle pepper in this family-friendly shredded beef. Add your favorite barbecue sauce or stir things up each time you make it by varying the flavor to see which way you like it best.
Prep: 20 min. Cook: 8 hours
Ingredients
1 beef top round roast (4 pounds)
1 bottle (18 ounces) barbecue sauce
1/2 cup water
1/4 cup packed brown sugar
1 chipotle pepper in adobo sauce, chopped
2 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1-1/2 teaspoons reduced-sodium soy sauce
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon seasoned salt
1 teaspoon pepper
16 onion rolls, split
Directions
1. Cut roast in half; place in a 6-qt. slow cooker. Combine the barbecue sauce, water, brown sugar, chipotle pepper, Worcestershire sauce, steak sauce, soy sauce and seasonings. Pour over meat.
2. Cover and cook on low for 8-10 hours or until meat is tender. Remove roast and cool slightly. Skim fat from cooking juices. Shred meat with two forks and return to slow cooker; heat through. Serve on rolls. Yield: 16 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Source: Taste of Home
Peanut Butter-Chocolate Bars
These homemade bars combine peanut butter and chocolate to make a tasty after-school treat.
Yield: Serves 14 (serving size: 1 bar)
Ingredients
1/3 cup creamy peanut butter
1/3 cup light agave nectar
1 tablespoon olive oil
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/4 cups puffed barley cereal
1 cup old-fashioned rolled oats
2/3 cup dried mixed berries
1/3 cup dry-roasted salted peanuts
1/3 cup mini marshmallows
Cooking spray
2 ounces chopped bittersweet chocolate
Preparation
Preheat oven to 350°. Combine peanut butter, agave nectar, olive oil, vanilla, and salt in a microwave-safe bowl. Microwave at HIGH 1 minute or until bubbly. Combine cereal, oats, berries, peanuts, and marshmallows in a medium bowl. Pour peanut butter mixture over barley mixture; toss well to coat. Press into an 11 x 7-inch baking dish coated with cooking spray. Bake at 350° for 10 minutes or until set. Place chocolate in a small microwave-safe bowl; microwave at HIGH 30 seconds or until melted, stirring until smooth. Drizzle over bars. Cool completely in dish.
Nutritional Information Amount per serving
Calories 166 Fat 7.5 g Satfat 1.8 g Monofat 3.6 g Polyfat 1.7 g Protein 4 g Carbohydrate 22 g Fiber 2 g Cholesterol 0.0 mg Iron 1 mg Sodium 115 mg Calcium 13 mg
Source: Cooking Light
Chocolate Espresso Brownies
1 and one third cup flour
One quarter tsp. baking powder
One half tsp. baking soda
One quarter tsp. salt
Three quarters cup sugar
One half cup butter
One third cup light corn syrup
One half cup espresso coffee or other strong brewed coffee
16 oz. semisweet chocolate squares
4 eggs
2 tsp. vanilla
Combine flour, baking powder, baking soda and salt in a large bowl and set aside. Combine sugar, butter, corn syrup and espresso in a saucepan and heat until sugar is dissolved. Add chocolate squares and continue heating over low heat until chocolate melts be careful not to scorch. Add chocolate mixture to flour mixture and mix with a hand mixer. Add eggs and vanilla and mix again. Pour batter into a greased 13 x 9 inch baking pan and cook at 325 degrees for about 45 minutes. Allow to cool and cut into squares to serve.
The Skinny: Use egg and sugar substitute and low fat chocolate or even carob to cut some fat and calories.
Grilled Chicken with Pico de Gallo
6 - 8 boneless chicken breasts
One quarter cup olive oil
Salt and pepper to taste
1 tsp. dried marjoram
1 cup Monterey Jack cheese, grated
Cut a horizontal slice in the middle of each chicken breast without cutting all the way through. Place chicken in a baking dish. Add olive oil, salt and pepper and marjoram. Marinate for about an hour in the refrigerator. Remove from marinade and grill over charcoal or gas grill slit side down first. When chicken is done place some cheese in each slit and continue to grill until cheese melts. Serve with Pico de Gallo over chicken.
Pico de Gallo
6 - 8 roma tomatoes or fresh garden tomatoes, diced
One half cup onion, diced
Juice of 1 lime
2 jalapeno peppers, diced
One half cup fresh cilantro, chopped
1 tsp. sugar
One quarter cup beer, Mexican if possible
Salt and pepper to taste
Combine all ingredients and allow to sit for several hours if possible before serving. Do not refrigerate because of the tomatoes. As with the dip, the type of pepper you use in this dish will determine how hot and spicy the Pico de Gallo is. We list roma tomatoes because they are traditional to this recipe. If you have fresh tomatoes you should certainly use them instead.
The Skinny: For the chicken, use low fat cheese. For the Pico de Gallo, don’t mess with perfection.
Chili Con Queso
1 Tbsp. olive oil
1 onion, diced
1 14-oz. can stewed tomatoes, or stew your own fresh tomatoes
1 jalapeno pepper, diced
4 cups Monterey Jack cheese, grated
One quarter cup light cream
Heat olive oil in a skillet and saute onion until tender. Add tomatoes and pepper and cook for 10 to 15 minutes. Add cheese and cream and continue to heat for several minutes stirring continuously. Serve warm with tortilla chips. You may substitute any kind or pepper for the jalapeno like serrano or Anaheim depending on how hot you like you would like the dip to be. Jalapeno peppers have a heat index of 5.5 on a scale of 1-10. Serrano peppers rate a 7 and Anaheim rates a mild 2-3. The big bad Habanero pepper rates a 9, so be careful if you select this super-hot pepper.
The Skinny: Use low-fat milk instead of the cream.
Rustic Italian Chicken
12 chicken thighs, skinless
2 large carrots, cut into large chunks
1 red bell pepper, chopped
1 cup baby Portobello mushrooms, sliced
4 garlic cloves, minced
2 Tbsp Italian Seasoning
Salt and Pepper
1 - 14.5 ounce can Red Gold Diced Tomatoes
2 - 15 ounce can Crushed Tomatoes
3 cups pasta
Parmesan Cheese, grated (optional)
Spray Slow cooker with cooking spray. Place chicken in slow cooker, and top with remaining ingredients, except pasta. Cover and cook on low for 6 to 8 hours.
Serve over your favorite pasta. Garnish with parmesan cheese, if desired.
Source: Big Rigs 'n Lil Cookies
http://www.bigrigsnlilcookies.com/2014/09/rustic-italian-chicken-and-giveaway.html
Cheesy Garlic Bread Crescents
If you're often looking for a delicious treat between meals, an appetizer or side dish for a dinner party, or if you're simply a lover of cheese and garlic - you might be tempted to try out these mouth-watering cheese-stuffed snacks. Buttery garlic crescent rolls are so easy to make and quick to whip up, plus they're perfect to indulge in and add to your favorite savory meal. Having guests over without much warning? The preparation for this lip-smacking treat will only take 20 minutes of your time!
The crescent rolls are basically made up the of cheese, garlic, butter and bread - the combination of which will delight your senses. Spoil yourself with a warm, crispy bite of puffy bread bursting with garlic flavor, as melted mozzarella cheese oozes out of it, leaving you licking your fingers. It's simply an irresistible heavenly snack that can even make your ideal, juicy fill for breakfast.
The following recipe will make 8 crescents, which means it can serve about 4-6 people. First, here's what you need to prepare:
Ingredients:
1 package refrigerated crescent rolls (pack of 8)
4 tablespoons butter, melted
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon salt
4 mozzarella cheese sticks (aka: string cheese)
You only need 10 minutes of preparation time and 10 minutes of cooking time to get some gorgeous results. Follow the instructions below to prepare your delicious snack.
Instructions:
Preheat oven to 400. Grease a baking sheet. Cut each cheese stick in half crosswise so you now have 8 shorter cheese sticks.
Whisk together butter, Italian seasoning, garlic powder, and salt in a small bowl.
Open the package of the crescent rolls and unroll each roll on a flat, clean surface. Place a cheese stick at the wide end of each crescent roll. Roll the wide end toward the tip of the triangle. Place on the greased baking sheet.
Brush butter mixture (from step 2) over the top of each roll.
Bake crescents for 10-13 minutes until golden. Serve warm and ENJOY!
Source: lecremedelacrumb.com
Banana Pudding Poke Cake
Ingredients:
1 box yellow cake mix
ingredients needed to make cake (eggs, oil & water)
2 (3.4 oz.) packages instant banana pudding
4 cups milk
1 (8 oz.) tub frozen whipped topping, thawed
20 vanilla wafers, crushed
Directions:
Prepare cake mix according to package directions for a 9x13 cake.
Once cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the cake.
You want the holes to be BIG so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
In a bowl, whisk together instant pudding mix with 4 cups milk. Stir until all the lumps are gone.
Pour pudding over cake. Taking care to pour it right into the holes as much as possible.
Spread it all out and using the back of the spoon, gently push pudding down into the holes.
Put the cake into the fridge to set and cool (about 2 hours).
Once your cake has completely cooled, spread on whipped topping.
If you haven't done so already, crush your vanilla wafers.
I just place mine in a ziploc bag and crush them with a rolling pin. Leave some of the pieces big. It's nice to have a bit of a crunch when you eat the cake.
Spread crushed wafers onto the top of the cake. You can do this part immediately before serving the cake if you like. This will ensure the wafers are crunchy when you serve it. Serve with freshly sliced bananas. Keep refrigerated.
Supreme Pizza Dip
Yield Serves 8-10
Cook Time 30 minutes
Ingredients
8 ounces cream cheese, at room temperature
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon garlic powder
1 cup shredded mozzarella cheese
1 cup pizza sauce
1 cup shredded parmesan cheese
1/4 cup ground Italian sausage, cooked
10 slices pepperoni
3 tablespoons diced green bell pepper
3 tablespoons sliced black olives
1/4 cup sliced mushrooms
Garlic bread or crostini, for serving
Directions
Preheat oven to 350°F. In a medium bowl, mix together cream cheese and spices. Evenly spread cream cheese into the bottom of an oven-safe 9-inch deep-dish pie plate. Top cream cheese with 1/2 cup mozzarella, and spread pizza sauce over it. Sprinkle the remaining mozzarella and the parmesan over the sauce, and top with sausage, pepperoni, bell pepper, olives, and mushrooms. Bake for 15-20 minutes or until the cheese is golden brown and bubbly. Serve immediately with garlic toast or bread.
Source Adapted from Life in the Lofthouse
http://www.popsugar.com/36704757
Blackberry Cheese Cake Bars With A Pecan Crust
You’ll Need:
nonstick foil-love it!!!
Nilla Wafers
9×13 pan
Crust:
nonstick foil
One 11-ounce box vanilla wafers
1/2 cup pecans
1 stick (1/2 cup) butter, melted
1 & 1/2 teaspoons vanilla
Filling:
Three 8-ounce packages cream cheese
1 & 1/2 cups sugar
4 eggs
1/2 cup sour cream
Topping:
4 cups fresh blackberries
1 cup sugar
1 tablespoon cornstarch
Preheat the oven to 350 degrees F.
For the crust: Line a 9-by-13-inch rectangular baking pan with nonstick foil.
Food process the vanilla wafers and pecans into crumbs. Add the melted butter and vanilla and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan.
For the filling: Beat cream cheese and sugar in an electric mixer bowl until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
Pour the filling onto the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture. Oops-you can see I was in a rush and didn’t cool it but next time I will!!!
Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours but longer is better.
When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into squares a big knife.
Source: Recipe adapted from Pioneer Woman
Blueberry-Bourbon Barbecue Sauce
Prep Time: 10 mins
Cook Time: 1 h
Total Time: 1 h 10 mins
Ingredients
1 tablespoon oil, canola
1 onion(s), red (small)
4 clove(s) garlic
2 whole pepper(s), jalapeno
1/2 cup(s) bourbon
2 cup(s) blueberries
1/2 cup(s) ketchup
1/3 cup(s) vinegar, cider
2 tablespoon sugar, brown
1 tablespoon molasses
1/8 teaspoon allspice, ground
Preparation
1. Heat oil in a large saucepan over medium heat.
2. Add onion and cook, stirring occasionally, until tender and just starting to brown, 2 to 4 minutes.
3. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds.
4. Add bourbon, increase heat to high and bring to a boil; cook until most of the liquid has evaporated, about 5 minutes.
5. Stir in blueberries, ketchup, vinegar, brown sugar, molasses and allspice; return to a boil.
6. Reduce the heat and simmer, stirring occasionally, until thickened, about 20 minutes.
Nutritional Info (Per serving): Calories: 28, Saturated Fat: 0g, Sodium: 42mg, Dietary Fiber: 0g, Total Fat: 0g, Carbs: 4g, Cholesterol: 0mg, Protein: 0g Carb Choices: 0.5
Source: Eating Well
Mississippi Mud Brownies
Fluffy marshmallows, chopped pecans and chocolate frosting - who knew mud could be so delicious? Try these brownies today.
Yield: Makes 4 dozen
Ingredients
1 & 1/2 cups coarsely chopped pecans
1 (4-oz.) unsweetened chocolate baking bar, chopped
3/4 cup butter
2 cups sugar
4 large eggs
1 cup all-purpose flour
3 cups miniature marshmallows
Chocolate Frosting
Preparation
1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 6 to 8 minutes or until lightly toasted and fragrant.
2. Microwave chocolate and butter in a large microwave-safe bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals. Whisk in sugar and eggs until well blended. Stir in flour. Spread batter into a greased 13- x 9-inch pan.
3. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Sprinkle warm brownies with toasted pecans and marshmallows.
4. Prepare Chocolate Frosting. Pour over pecans and marshmallows; spread to edges. Let cool 1 hour on a wire rack. Cut into squares.
Source: Southern Living
Blackberry Bubble Up
Ingredients:
1 (8 oz.) block cream cheese
1 cup powdered sugar
1/4 cup milk
1 can (16.3 oz) Pillsbury™ Grands!™ blueberry biscuits*
2 cups fresh blackberries
Directions:
Preheat oven to 350F degrees. Spray a 9"x13" baking dish with nonstick cooking spray.
First, cut up cream cheese into cubes. Put cut cream cheese into a large microwave safe bowl.
Top with powdered sugar.
Microwave in 30 second intervals (stirring after each time) until cream cheese mixture is smooth.
Slowly stir in milk. Then very gently stir in fresh blackberries.
Cut blueberry biscuits into eighths. Then gently stir in cut biscuits to cream cheese mixture.
Spread mixture into baking dish.
Bake for about 32-36 minutes. Biscuits should be golden brown and not "doughy".
Optional topping is whipped cream or a dusting of powdered sugar.
*Cook's Note: Can't find the blueberry biscuits? Use Pillsbury™ Grands!™ refrigerated original biscuits. Cut them into eighths and roll each piece into sugar (or cinnamon/sugar mixture) and proceed with the rest of the recipe.
Source: www.thecountrycook.net
Strawberry Fruit Salad
This summer berry fruit salad recipe makes enough for a crowd. Serve with granola and yogurt at brunch or as a healthy potluck side.
Serves 8
Active Time: 10 minutes/Total Time: 40 minutes
2 tablespoons honey
2 tablespoons lemon juice
6 cups hulled fresh strawberries, halved (or quartered if large)
2 cups fresh blackberries
1/4 cup finely chopped fresh mint
Whisk honey and lemon juice in a large bowl. Add strawberries and blackberries; gently toss to coat. Let stand for at least 30 minutes and up to an hour. Stir in mint just before serving.
Recipe nutrition per serving: 70 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 17 g carbohydrate; 4 g added sugars; 12 g total sugars; 1 g protein; 4 g fiber; 3 mg sodium; 252 mg potassium.
Nutrition bonus: Vitamin C (127 percent daily value)
1 Carbohydrate Serving(s)
Exchanges: 1 fruit
Source: Eatingwell
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)
Stuffed Cherry Tomatoes
1 pint cherry tomatoes, washed
8 oz. cream cheese, softened
4 green onions, finely chopped
1 tsp. seasoned salt
Paprika
Slice off the top of each tomato and gently scoop out pulp with a small spoon. Combine cream cheese, green onions and seasoned salt together and mix well with a hand mixer until smooth. Spoon mixture into tomatoes and sprinkle with paprika
The Skinny: Use light cream cheese.
Iced Creme Caramel Soda
2 tbl dry milk powder
1 cup A&W diet cream soda
2 tbl caramel syrup
6-7 ice cubes.
Blender smooth dry milk powder, cream soda, caramel syrup, ice cubes. Serve this wonderful treat in a tall, ice cream soda glass.
Pineapple Banana Loaf
Yield 2 loaves
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup undrained crushed pineapple
3 eggs
1 1/2 cups corn or 1 1/2 cups canola oil
2 cups mashed ripe bananas
2 teaspoons vanilla
1 cup chopped nuts (macadamia or Brazil are nice) (optional)
Combine first 5 ingredients. Beat remaining ingredients together in a large bowl until blended. Add dry ingredients stirring until thoroughly combined. Spread in two greased 81/2x41/2 loaf pans dividing evenly. Bake at 350°F for 60-70 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan then remove to rack to cool completely.
Source: Food.com
http://www.food.com/recipe/pineapple-banana-loaf-186097
Frosty Coffee Pie
Prep: 15 min. + freezing
Yield: 8 servings
1/4 cup hot fudge ice cream topping, warmed
1 chocolate crumb crust (9 inches)
3 cups coffee ice cream, softened
1 package (5.9 ounces) instant chocolate pudding mix
1/2 cup cold strong brewed coffee
1/4 cup cold 2% milk
1-3/4 cups whipped topping
1 cup marshmallow creme
1/4 cup miniature semisweet chocolate chips
1. Spread ice cream topping into crust. In a large bowl, beat the ice cream, dry pudding mix, coffee and milk until blended; spoon into crust.
2. In another bowl, combine the whipped topping and marshmallow creme; spread over top. Sprinkle with chocolate chips. Cover and freeze until firm.
Nutritional Facts
1 piece equals 429 calories, 17 g fat (9 g saturated fat), 20 mg cholesterol, 463 mg sodium, 67 g carbohydrate, 2 g fiber, 5 g protein.
Shrimp Cocktail
One half cup mayonnaise
One half cup catsup
One half cup chili sauce
One quarter cup fresh lemon juice
1 Tbsp. lime juice
2 tsp. prepared horseradish
Hot sauce to taste
One head iceberg lettuce
1 pound cooked large shrimp, peeled and chilled
Combine first 7 ingredients and chill. Arrange some iceberg lettuce leaves in the bottom of individual parfait glasses. Spoon a portion of the sauce in the middle of each glass on the lettuce then drape a few shrimp over the sides of each glass with the tail hanging over the outside of the glass. You can also add a slice of lemon to each glass.
The Skinny: Use light mayo.
Roasted Artichoke Dip
Total Time: 40 minutes
Prep: 10 minutes
Cook: 30 minutes
Level: Easy
Yield: 6 to 8 servings
INGREDIENTS
1 cup grated Parmesan
4 ounces cream cheese
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon lemon juice
1 teaspoon lemon zest
Three 9-ounce boxes frozen artichokes, thawed, drained and chopped
2 cloves garlic, minced
One 4.5-ounce can diced green chiles
1 cup shredded white Cheddar
Sliced baguette, for serving
DIRECTIONS
Preheat the oven to 375 degrees F.
Combine the Parmesan, cream cheese, mayonnaise, sour cream, lemon juice, lemon zest, artichokes, garlic and chiles in a large mixing bowl. Mix completely and spread evenly in a shallow 1-quart baking dish. Top with the shredded Cheddar.
Bake until bubbling and the top starts to brown in spots, 25 to 30 minutes. Serve warm with sliced baguette.
Source: Cooking Channel TV
http://www.cookingchanneltv.com/recipes/kelsey-nixon/roasted-artichoke-dip.html
Muddy Diet Dr Pepper
Ingredients
1 can Diet Dr Pepper
3-4 tablespoons coconut syrup (Such as Torani's - I use sugar free)
3-4 tablespoons half and half
Instructions
1. Fill tall glass with ice. Add coconut syrup and half of diet Dr. pepper; stir.
2. Fill to within an inch of the top with Diet Dr Pepper. Add Half and half, stir until muddy.
Source: Southern Plate
http://www.southernplate.com/2013/07/muddy-diet-dr-pepper.html
Mexican Fiesta Pasta Salad
This fresh Summer pasta salad will be your new go-to dish for potlucks and barbecues!
About 2 cups of tri-colored rotini pasta, cooked and rinsed with cool water
1 can of black beans, rinsed super well
1 can of corn
About 1/2 of a red bell pepper, chopped into 1/2" pieces
About 1/2 cup of cilantro, torn up roughly, or more to taste
4 Tbsp lemon juice
4 Tbsp olive oil
1/2 teaspoon of garlic powder
Mix all the ingredients together and then chill your salad in the fridge until you’re ready to serve it! It couldn’t be easier to throw together and all the bright colors really dress up a side-dish table!
Garlic Parmesan Asparagus
Ingredients
3 Tbsp. butter
2 Tbsp. minced garlic
1 bunch asparagus
1 tsp. salt
2-3 Tbsp. fresh Parmesan cheese, grated
2 Tbsp. slivered toasted almonds, optional
Directions:
Prep asparagus by breaking off the lower woody part of each spear.
Rinse and drain. In a large skillet, heat butter until melted over medium heat. Add garlic and sauté for 1 minute. Add asparagus to the skillet. Using tongs, flip and stir to coat each asparagus spear with butter/garlic. Sprinkle asparagus evenly with salt. Cover and let cook for 8-10 minutes, or until asparagus is tender. Flip and turn asparagus once during cooking time. Add salt as needed, to taste. Serve warm with slivered almonds, if using, and the grated Parmesan for garnish.
Cucumber Salad
Add a fresh-tasting touch to your menu with this favorite salad. The crunchy cucumbers are tossed with onion, green pepper and a sweet-tart dressing seasoned with celery seed.
TOTAL TIME: Prep: 15 min. + chilling
YIELD:10 servings
2 cups sugar
1 cup cider vinegar
1 tablespoon salt
1 tablespoon celery seed
7 cups thinly sliced peeled cucumbers (about 6 medium)
1 large onion, chopped
1 medium green pepper, chopped
In a large bowl, whisk sugar, vinegar, salt and celery seed. Add cucumbers, onion and pepper; toss to combine. Refrigerate, covered, at least 1 hour, stirring occasionally
Nutritional Facts
3/4 cup equals 183 calories, trace fat (trace saturated fat), 0 cholesterol, 713 mg sodium, 45 g carbohydrate, 1 g fiber, 1 g protein.
Source: Taste of Home
Cherry Vanilla Punch
NOTE: Thought this sounded really good and refreshing, so wanted to share.
1 Cherry 7-up Bottle {2-liter}
1 Welch’s White Grape Cherry Juice Bottle {64 oz.}
1 Container Vanilla Ice Cream {approx. 1.5 quarts}
Mix all ingredients in punch bowl. Serve in Mason Jar mugs or make it fancy glasses/cups.
Source: Susan's Daily Dose