"Failure is a bruise, not a tattoo."
Good morning and welcome to the newest issue of A to Z Recipes Newsletters. As per our family routine, we are taking a week off from everything and making a road trip (October 12th). It's only Trey and me at home now and we've picked out our destination: Biloxi, MS. We love the city, shore, and the kind folks there. We have rented a condo (we're making our final payment this coming paycheck :O) and have the greatest surprise of all! Angela and her new husband are going to join us there for a few days!! We haven't seen her in 2 years and have never met Brian. The weeks until then will surely drag. We are so excited!
In today's newsletter we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. I will continue to post her recipes here until such time I have enough from YOU to begin posting those again. I also have many from Marilyn M., from Ohio, another reader who has continually shared recipes for posting and I will share those here soon, too. I have added a few of my own in this issue to share!
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ALL OF THE RECIPES IN THIS SECTION WERE SENT IN TO SHARE WITH YOU FROM TREVA KEY IN NORTH CAROLINA. MAY SHE REST IN PEACE!
Autumn Greens Salad with Orange Segments, Raisins and Warm Goat Cheese Croutons
Serves 4
Autumn Greens Salad:
1 seedless orange
1/2 pound (250 g) arugula leaves, rinsed and patted thoroughly dry
1 small head radicchio, leaves separated, rinsed, and patted thoroughly dry
1 small head Belgian endive, leaves separated, rinsed, and patted thoroughly dry
2 tablespoons seedless raisins, plumped in warm water to cover for 30 minutes, well drained
Warm Goat Cheese Croutons:
4 long, diagonal slices whole-wheat or regular French-style baguette, each about 1/4-inch (6 mm) thick
1 garlic clove, halved
1/4 pound (125 g) fresh creamy goat cheese, cut into 4 equal pieces
1 1/2 teaspoons chopped fresh thyme leaves
Freshly ground black pepper
Dijon-Sherry-Tarragon Vinaigrette:
2 tablespoons sherry vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon finely chopped fresh tarragon
Kosher salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
First, segment the orange: Use a small, sharp, serrated knife to cut off the peel of the fruit thickly enough to remove not only the white pith but also the outer membrane of the segments underneath, exposing the fruit. Then, holding the peeled fruit over a bowl to catch the juices and segments, carefully cut down along either side of a wedge-shaped segment between the pulp and the membrane, freeing the segment from the membrane and letting it fall into the bowl below. Continue until all segments have been cut free. Squeeze the membranes over the bowl to release any remaining juice.
Reserve the juice for drinking.
Assemble the salad ingredients: In a large bowl, combine the arugula, radicchio and endive, tearing the leaves into bite-sized pieces if necessary. Add the orange segments and raisins. Set aside.
For the croutons, preheat the oven to 450 F (230 C). Place the bread on a baking sheet and toast in the oven until light golden, 3 to 4 minutes. Lightly rub the toasts on both sides with the cut sides of the garlic clove. Gently smear a portion of the goat cheese on top of each slice, sprinkling it with a little fresh thyme and pepper. Return the baking sheet to the oven and continue baking just until the cheese has warmed, about 1 minute longer.
For the dressing, in a small bowl, whisk together the sherry vinegar, mustard, honey, tarragon, and salt and pepper to taste. Whisking continuously, slowly pour in the oil. Taste and adjust the seasonings, if necessary, with more salt and pepper.
Toss the salad mixture with enough of the dressing to coat the leaves and fruit lightly. Divide the salad among four plates. Top each plate with a warm goat cheese crouton.
Source: Wolfgang Puck
No-Bake Chewy Granola Bars
These bars are a perfectly portable snack you can prep on Sunday and enjoy throughout the week. Wrap leftovers tightly in plastic wrap, and store in the fridge. The bars will continue to firm up as they chill.
Yield: Serves 12 (serving size: 1 bar)
Ingredients
1 & 1/4 cups quick-cooking oats
1 cup ancient-grain cereal blend (such as Cheerios + Ancient Grains)
1/4 cup unsweetened shredded coconut
1/4 cup chopped unsalted pistachios
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/3 cup creamy peanut butter
1/3 cup honey
1/4 cup chopped pitted dates
Cooking spray
Preparation
1. Combine first 6 ingredients (through salt) in a large bowl.
2. Combine peanut butter, honey, and dates in a saucepan over medium heat. Cook 3 minutes or until peanut butter melts, stirring frequently.
3. Pour peanut butter mixture over oat mixture; stir well to combine. Spread mixture into an 8-inch square baking pan coated with cooking spray; press firmly to form a compact, even layer. Place pan in freezer for 10 minutes. Remove from freezer, and cut into 12 bars.
Nutritional Information Amount per serving
Calories 149 Fat 6.6 g Satfat 1.8 g Monofat 2.4 g Polyfat 1.4 g Protein 4 g Carbohydrate 20 g Fiber 2 g Cholesterol 0.0 mg Iron 2 mg Sodium 88 mg Calcium 23 mg
Source: Cooking Light
Crockpot Texas Barbecued Beef
1 boneless pot roast, lean chuck, rump roast, or top round, about 4 pounds
1/2 cup water
1 & 1/2 cups ketchup
1 & 1/4 cups cola or Dr. Pepper
3 tablespoons Worcestershire sauce
2 tablespoons prepared mustard
1 tablespoon liquid smoke flavoring
1/4 teaspoon Tabasco sauce
8 split sandwich buns
Put roast in slow cooker with 1/2 cup water. Cover and cook on LOW for 10 to 12 hours, until ver tender, or HIGH for about 6 hours). Drain juices off. Remove meat; shred with forks. Discard fat. Put back on crockpot and stir in ketchup, cola, mustard, flavoring, and Tabasco. Cover and cook on HIGH for 1 hour. Serve on toasted or warmed split buns.
Serves 8.
Source: Diana Rattray, your Guide to Southern Food, about.com
Chocolate Peanut Butter Squares (think Peanut Butter Cups)
Servings: Serving Size: 1 Bar
Ingredients:
Bottom Layer
3/4 cup of ground almond meal
2 Tbl of cocoa powder (use the unsweetened version)
1.5 Tbl of Swerve or ZSweet (order these sugar substitutes online)
1 Tbl of water Pinch of grated sea salt
Middle Layer
1/2 cup of natural peanut butter (I try to find the unsweetened, emulsified kind. Smuckers makes a great natural version
2 Tbl of melted coconut oil (or they also make a coconut oil now that is already melted and shelf stabilized. Look for it by the other oils
Top Layer
3.5 oz of high quality chocolate that’s 70% cacao or higher, minced
3 Tbl of melted coconut oil
Instructions:
Line a standard bread pan with parchment paper.
In a bowl mix your bottom layer ingredients. Stir them up really good so the dough gets moist. Press the dough into the bottom of the loaf pan and place it in the freezer to set. Maybe 10 minutes
Make your middle filling. You can even use the same bowl. Stir the peanut butter and the coconut oil. I put a pinch of grated sea salt in here too. Just a pinch. The commercial peanut butter cups are quite salty so this sort of mimics the same effect. Take the pan out of the freezer after it has set, and gently spread the middle layer on top. Return to the freezer again. This time I let it set more like 30 minutes or it’s hard to put on the top layer.
You need your chocolate minced really fine. Take your time and get it all chopped up really well because you want it to melt quickly. Gently heat the coconut oil. Add the chocolate and stir until smooth and creamy. Take the pan out of the freezer again and drizzle on the top. Spread it gently if necessary.
This time I put the pan in the refrigerator and come back an hour or two later. Pull the paper up with both hands and remove your creation from the pan and put it on a cutting board.
I now cut the dessert into 1" (or maybe a little bit smaller) cubes.
Store them lightly covered with plastic wrap in the refrigerator. You should get at least 15 - 20 cubes from one pan. Plenty for your peanut butter cravings. So rich and creamy. Try to eat just one.
Source: Plan Z by Zola
Chicken & Dumplings Casserole
1/2 cup (1 stick) butter
1 small onion, chopped (about 1/2 cup)
2 ribs celery, chopped
3 cups cooked, shredded chicken
1 cup self-rising flour
1 cup milk (2% or higher)
2 cups chicken broth
1 (10.75 oz.) can cream of chicken soup, undiluted
salt & pepper, to taste
A couple of notes here:
This does require self-rising flour, not all-purpose flour. I always keep a small bag of White Lily self-rising flour in my pantry. It's great for making Cream Biscuits and I don't need a huge bag since I'm not using it all the time. Self-rising flour has all those leavening ingredients already added to it. Also, I used the Cream of Chicken & Mushroom soup. I loved the added flavor it gave this dish even though no one in my family likes mushrooms. Surprising, huh? But they gobbled this stuff up! I'm sneaky like that.
Also, you can use rotisserie chicken for this to make things easier on you. I got chicken breasts on sale the other week so I bought a bunch. All I did was boil the chicken until cooked, then shredded it in my stand mixer.
Preheat oven to 350ºF degrees. Spray a 9 x 13 baking dish with nonstick cooking spray.
In a small skillet over medium heat, melt the butter and add chopped onion and celery. Cook for about 8-10 minutes (until veggies are soft). I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
Source:http://www.thecountrycook.net/2014/03/chicken-dumplings-casserole.html
Couscous salad
Dietitian's tip:
Instant couscous may be prepared by simply pouring boiling water over it.
Serves 8
Ingredients
1 cup whole-wheat couscous
1 cup zucchini, cut into 1/4-inch pieces
1 medium red bell pepper, cut into 1/4-inch pieces
1/2 cup finely chopped red onion
3/4 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 cup reduced-fat Italian dressing
Chopped fresh parsley or basil for garnish (optional)
Directions
Cook couscous according to preparation instructions on the package.
When couscous is cooked, fluff with fork. Mix in zucchini, bell pepper, onion, cumin and black pepper. Pour Italian dressing over the mixture and toss to combine. Cover and refrigerate for 8 hours, then garnish before serving.
Nutritional analysis per serving Serving size: About 2/3 cup
Total carbohydrate 22 g Dietary fiber 4 g Sodium 117 mg Saturated fatTrace Total fat 3 g Trans fat 0 g
CholesterolTrace Protein 4 g Monounsaturated fat 1 g Calories 130 Sugars 0 g
DASH Eating Plan Servings
Grains and grain products 1 Vegetables 1 Fats and oils 1
DASH recommended servings
Mayo Clinic Healthy Weight Pyramid Servings
Fats 1 Vegetables 1 Carbohydrates 1
Diabetes Meal Plan Choices
Fats 1 Nonstarchy vegetables 1 Starches 1
Source: By Mayo Clinic Staff July 27, 2013
Spaghetti Squash Italian Style
Spaghetti Squash
2 tbsp Olive oil
2 tsp Garlic powder
salt & pepper to taste
Finely chopped parsley
Parmesan Cheese
Pre-heat your oven to 375F. Use a sharp knife to cut down the middle of the squash, length-wise. Don’t be surprised at how hard raw squash is.
Then scoop out the seeds using a spoon.
Place the squash, cut-side down on a foil lined baking sheet and pop it into the oven for an hour to roast.
After 1 hour, take the squash out of the oven and let it cool for about 30 mins.
Once it cools comes the fun part. As you can see already the spaghetti squash has a natural tendency to form stands. With the help of a fork, pull the strands away from the sides of the squash. Once you’ve loosened up all the sides you can just scoop up all the strands by pulling from under it.
Drizzle some olive oil, salt, pepper and garlic powder.
Then toss in some freshly grated Parmesan cheese and finely chopped parsley.
Source: Go Ask Alice
Creamy Fruit Pie
9 inch graham cracker pie crust
1 cup whipped topping
2 8-oz. containers vanilla yogurt
2 kiwi fruits, peeled and sliced
1 pint strawberries, hulled and sliced
2 fresh peaches, peeled and sliced
In a large bowl combine whipped topping and vanilla yogurt. Place this mixture in pie crust and top with sliced fruit. Serve immediately.
The Skinny: Use fat free whipped topping and yogurt.
Source: arcmax.com
Bourbon Marinated Steak
1 3 - 4 pound top sirloin steak
One half cup bourbon
One half cup olive oil
One third cup red wine vinegar
One third cup dry red wine
2 cloves garlic, crushed
1 Tbsp. fresh ground pepper
Place steak in deep dish, combine remaining ingredients and pour over steak.
Allow steak to marinate for 4 to 5 hours.
Remove steak and grill over hot charcoal or gas grill, baste often with marinade.
Cook steak to medium rare (or desired doneness).
The Skinny: You really can’t have bourbon marinated steak without the bourbon.
Source: ArcaMax.com
Potato and Green Bean Salad
12 gold potatoes, sliced
2 lbs. fresh green beans
2 cloves garlic, minced
One half cup extra virgin olive oil
One half cup red wine vinegar
1 Tbsp. dry mustard
1 tsp. Mrs. Dash
2 eggs, hard boiled and sliced
One half cup black olives, sliced
Salt and pepper to taste
Fresh parsley for garnish
Boil potatoes until tender. Place green beans in boiling water and blanch. Beans should be just done and still firm and crisp-tender. Place beans immediately in cold water to stop cooking process. Drain beans and place in large deep bowl with potatoes. Combine garlic, olive oil, red wine vinegar, mustard and Mrs. Dash together and stir. Pour mixture over potatoes and beans and fold in eggs and black olives, toss well. Sprinkle with salt and pepper and garnish with parsley. Mrs. Dash is a type of seasoning with many different herbs and spices. If you cannot find Mrs. Dash just use your favorite seasoning mix.
The Skinny: You can leave out the eggs if you prefer.
Source: ArcaMax.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.
Source: ArcaMax.com
Hamburger Potato Casserole
1 lb. ground beef
3/4 cup chopped onion
1/4 cup chopped celery
1 jar diced carrots
6 med. potatoes, cooked
1/4 cup green pepper, chopped
1 cup drained peas
Saute onions, peppers, and celery; remove from skillet and brown hamburger, then return onion, peppers, and celery to skillet. Add 1 can drained peas and 1 jar diced carrots. Mix thoroughly and warm. Grease casserole. Pour in meat and vegetables; sprinkle with salt and pepper if desired. Mash potatoes and place on top; brush with melted butter and brown in 350 degree oven for 20 minutes.
Baked Vegetable Frittata with Yogurt and Parmesan
Serves 4 to 8
Olive oil-flavored nonstick cooking spray
1 teaspoon extra-virgin olive oil
1 large yellow-fleshed potato, such as Yukon gold, peeled and cut into 1/4-inch (6-mm) dice
1 medium-sized yellow onion, thinly sliced
1 medium-sized zucchini, cut crosswise into slices 1/4 inch (6 mm) thick
1/2 green bell pepper, stemmed, seeded, deveined, and thinly sliced
1 teaspoon minced garlic
3 large eggs
8 large egg whites
1/3 cup (85 ml) nonfat plain yogurt
2 tablespoons freshly grated Parmesan cheese
Kosher salt
Freshly ground black pepper
Chopped fresh chives or basil, for garnish
Preheat the oven to 500 F (260 C).
Heat an 8-inch (20-cm) ovenproof nonstick skillet over medium heat. Spray the inside of the pan with nonstick cooking spray; add the olive oil and swirl it around the pan. Add the potato, onion, zucchini and bell pepper. Saute, stirring occasionally, until the vegetables have softened and begin to turn a light golden color, about 5 minutes. Stir in the garlic, remove the skillet from the heat and set aside.
Put the eggs, egg whites, yogurt, Parmesan and salt and pepper to taste in the bowl of a food processor fitted with the stainless-steel blade. Process until smooth, stopping once or twice to scrape down the bowl with a rubber spatula. (Alternatively, combine the ingredients in a bowl and stir together thoroughly with a wire whisk.)
Spread the sauteed vegetables evenly in the skillet and pour the egg-yogurt mixture evenly over them. Transfer the skillet to the preheated oven and cook just until the eggs are set, 15 to 20 minutes. If the eggs on top still look a little moist for your liking, switch the oven to the broil setting, or preheat a separate broiler and pop the pan under the broiler for 1 to 2 minutes until they are set and light golden.
Source: Wolfgang Puck
ALL OF THE RECIPES IN THIS SECTION WERE SENT IN TO SHARE WITH YOU FROM MARILYN M. IN OHIO.
Amish Oatmeal Chocolate Cake
1 3/4 cup boiling water
1 cup raw oatmeal
1 cup brown sugar, packed
1/2 cup butter
2 large eggs
1 3/4 cup flour
1 teaspoon soda
1/2 teaspoon salt
1 Tbsp. cocoa
12 oz. chocolate chips, divided
3/4 cup nuts, optional
Preheat oven to 350 ~ Grease a 9 x 13-inch baking pan; set aside.
Pour boiling water over oatmeal. Let stand 10 minutes.
Add sugars and butter. Stir until butter is melted then add the next 5 ingredients.
Add half of the chocolate chips. Pour into prepared pan.
Sprinkle nuts and rest of chocolate chips on top.
Bake at 350 degrees for 40 minutes. Very good ~ Enjoy!
Brownie Brittle
1 (18 oz) box brownie mix
6 Tbsp. butter, melted and cooled
1 egg white
1/2 cup chocolate chunks*
1/2 cup pretzel chocolate candies, such as pretzel M&M's, very coarsely crushed*
1 cup mini pretzel twists
1 teaspoon flaky sea salt
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.set aside. In a large bowl beat together the brownie mix with the melted butter, egg white and 1/3 cup water until well combined. Use a rubber spatula to fold in the chocolate chunks and crushed candies. Pour the batter onto the prepared baking sheet and use an offset spatula to spread into an even 1/4-inch-thick layer. Scatter over the pretzel twists and gently press into the top. Sprinkle with the sea salt. Bake until crisp looking and mostly dry, 30 to 40 minutes. Then turn off the oven and leave the brittle inside until completely cool and dry. Break apart and serve. Enjoy.
*PS: Have had with mini-chocolate chips as the chocolate candies
Pepperoni Pizza Spread
2 cups (8 oz) shredded part-skim mozzarella cheese
2 cups (8 oz) shredded cheddar cheese
1 cup mayonnaise
1 cup chopped pimiento-stuffed olives
1 cup chopped pepperoni
1 can (6 oz) ripe olives, drained and chopped
1 can (4 oz) mushroom stems and pieces, drained and chopped
1/2 cup chopped onion
1/2 cup chopped green pepper
Crackers, breadsticks and/or French bread
Preheat oven to 350°. In a large bowl, combine the first nine ingredients. Transfer to an 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until edges are bubbly and lightly browned. Serve with crackers, breadsticks and/or French bread. Yield: 6 cups.
Party Shrimp
1 1/2 pounds large shrimp, peeled and deveined
1 package Italian dressing mix
1/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Pinch of salt
Add shrimp to a large zip-top bag or lidded container. Whisk together dry dressing mix (unprepared), oil, paprika, garlic powder, cayenne pepper and salt until well combined then add to shrimp. Toss to coat shrimp then refrigerate for 1-4 hours. Line a baking sheet with aluminum foil. Drain shrimp from dressing mixture then place shrimp in a single layer on baking sheet. Broil shrimp on top rack of oven for 5-7 minutes or until pink and cooked through, flipping shrimp once during cooking. Serve hot or at room temperature with cocktail sauce, if desired. Makes 10-12 appetizer-sized servings. Enjoy!
Pina Colada Fluff
1 (3.4 oz) vanilla instant pudding mix
1 (20 oz) can crushed pineapple (do not drain!)
1 (8 oz) container Cool Whip - thawed
1 tsp. rum extract
2 cups miniature marshmallows
1 cup shredded sweetened coconut
1/2 cup chopped nuts (your favorite)
Combine pudding mix and the entire can of crushed pineapple in a large bowl. Stir until completely combined. Fold in Cool Whip, rum extract, marshmallows, coconut, and nuts, Chill until ready to served. Enjoy!
Raspberry Cake
1 package white cake mix (regular size)
1 package (3 oz) raspberry gelatin
4 eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 oz) frozen sweetened raspberries, thawed, undrained
In a large bowl, combine the cake mix, gelatin, eggs, oil and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in raspberries. Pour into a greased 13x9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Frosting:
1 carton (12 oz) frozen whipped topping, thawed
1 package (10 oz) frozen sweetened raspberries, thawed, undrained
Fresh raspberries, optional
In a large bowl, fold whipped topping into raspberries. Spread over cake. Refrigerate for 2 hours before serving. Store in the refrigerator. Garnish with fresh raspberries if desired. Yield:12-16 servings.
Easy Stuffed Cabbage Casserole
1 Package Ground Turkey
2 Tbsp. Olive Oil
1/2 White Onion - chopped
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Dried Thyme
1/4 teaspoon Ground Pepper
1/2 teaspoon Sea Salt
14 ounce Can Diced Tomatoes (low sodium)
1/2 Head Small Green Cabbage - chopped
1 1/2 cups Water
1 cup Quick Cook Rice or Rice Blend (I used 10 minute cook rice & grain medley)
1 cup Shredded Cheddar Jack Cheese Chopped Parsley
Salt/Pepper To Taste
In large dutch oven over medium high heat, brown turkey with olive oil and onions. Reduce heat to medium; add garlic powder, onion powder, thyme, salt and pepper. Stir. Add diced tomatoes, water and rice to pot. Bring to a boil. Add cabbage, cover and reduce heat to medium low. Cook 10 minutes or until rice is tender. Add salt and pepper to taste. Top with cheese and cover 1-2 minutes to melt. Remove from heat and sprinkle with fresh chopped parsley.
Notes: Optional add-ins: bell peppers, celery, carrots.
Cheesy Chicken Lasagna
2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) Kraft Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, grated
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked
HEAT oven to 350°F. Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture. Spread half REMAINING cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover. Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve. Serve and enjoy!
Quick and Easy No-Cook Coconut Pie
2 packages (3.4 oz each) instant vanilla pudding mix
2-3/4 cups cold milk
1 teaspoon coconut extract
1 carton (8 oz) frozen whipped topping, thawed
1/2 cup flaked coconut
1 graham cracker crust (9 inches)
Toasted coconut for topping, optional
In a large bowl, whisk the pudding mixes, milk and extract for 2 minutes. Fold in whipped topping and coconut. Pour into the crust; sprinkle with toasted coconut. Chill until serving. Yield: 6-8 servings.
Pineapple Cooler
1 (12 oz) can frozen pineapple juice concentrate, thawed
1 (6 oz) can frozen limeade concentrate, thawed
4 cups cold water
1 liter club soda, chilled Ice cubes
Fresh strawberries (optional)
Short (6-inch) wooden skewers
Assorted fruits such as halved orange slices, halved lime slices, orange sections, raspberries, strawberries, sliced kiwifruit, and mint sprigs
In a large pitcher combine pineapple juice concentrate, limeade, and water. Chill for at least 30 minutes.
To serve, transfer fruit juice mixture into a punch bowl; add club soda, ice cubes, and fresh strawberries. Serve with Fruit Swizzle Sticks, if desired. Yield ~ Makes 14 (6 oz) servings.
Fruit Swizzle Sticks: On short (6-inch) wooden skewers, thread assorted fruits and mint sprigs. Suggested ~ Pineapple chunks, strawberries, grapes, orange slices,
Make Ahead Tip: Up to 24 hours ahead, prepare the juice mixture and chill well. Proceed as directed.
Tex-Mex Summer Squash (Zucchini) Casserole
7 medium yellow summer squash (or zucchini), sliced (about 10 cups)
2-1/4 cups (9 oz) shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 oz) chopped green chilies
1 can (4 oz) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion
Preheat oven to 400°. In a large bowl, combine squash (or zucchini), 3/4 cup cheese, onion, chilies and jalapenos. Sprinkle with flour and salt; toss to combine. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30-40 minutes or until squash is tender. Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, 10-15 minutes longer or until golden brown. Let stand 10 minutes. Top with green and red onions before serving. Yield: 10 servings.
Cobbler Topping
1/2 cup melted butter
1 cup flour
1 cup sugar
1 egg
1/2 pkg. instant coconut pudding mix
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla
Preheat oven to 350 F. Pour 2 cans of blackberry pie filling (OR any fruit filing) and spread out evenly on the bottom of a greased 9x13 inch pan. Mix all the cobbler topping ingredients together and spoon on top. (I press it flat in my hands and lay it on top of the filling). Bake at 350 degrees F for 30 to 35 minutes or until golden brown.
ALL OF THE RECIPES IN THIS SECTION ARE TO YOU FROM ME.
Chicken Fried Steak For Two
Ingredients:
Chicken Fried Steaks:
1 cup canola oil for frying
1 large egg
1¾ cups buttermilk (divided use)
½ cup + 2 tablespoons flour
2 cube steaks (weighing about ½ pound total)
Seasoned salt to taste (or regular salt)
Pepper, to taste
Directions:
1. First, make the chicken fried steak. Add the canola oil to a heavy cast iron skillet and heat it over medium-high heat. In a shallow bowl, beat together the egg and ½ cup of buttermilk. In another bowl, add ½ cup of the flour. Season both sides of the cube steaks with seasoned salt (or regular salt) and pepper.
2. Dip the steaks in the flour, shake off the excess, and then dip them in the egg-buttermilk mixture. Dip them again in the flour mixture and press the flour into the steak to get a good coating. Check the temperature of the oil by sprinkling in a pinch of flour: you want it to sizzle and float.
3. Once the oil is hot (about 325-350°F), gently add the steaks. Cook for 2 to 4 minutes on each side. When the steaks are golden brown and crispy, remove from oil and keep them warm in a low oven.
4. To make the gravy, drain off all the fat from the skillet except 2 tablespoons. Return it to medium-low heat, sprinkle in the remaining 2 tablespoons of flour. Whisk it to incorporate it into the fat and cook for about 1 minute. Slowly add the remaining 1¼ cup of buttermilk while whisking. Season the gravy with salt and pepper, then let it come to simmer while whisking frequently. Once it thickens, turn off the heat.
5. To make the mashed potatoes: peel and dice your potato and boil it until tender. Drain it, and then add it to a bowl with 2 tablespoons butter and . cup buttermilk. Season to taste with salt and pepper.
6. To serve, cover the steak and a scoop of mashed potatoes with lots of gravy.
Source: Christina from Dessert For Two
Real Simple Fried Chicken
This country fried chicken recipe is as simple as it can possibly get. You only need five ingredients to make this Real Simple Fried Chicken. Seasoned chicken pieces are dredged heavily in flour and then pan fried for ten minutes on each side until the coating is perfectly golden brown. This quintessential Southern chicken is easier than you ever imagined!
Ingredients:
1 frying chicken, cut up
Salt
Pepper
1½ cups self-rising flour
Peanut oil
Directions:
1. Wash and thoroughly dry chicken pieces and place in single layer in pan.
2. Liberally salt and pepper chicken pieces on both sides. Sprinkle flour over chicken in pan. Toss chicken to coat well in flour.
3. Meanwhile, heat peanut oil in a large iron skillet.
4. Place chicken pieces, skin side down in hot oil. Cook for approximately 10 minutes or until skin is pale golden brown. Turn chicken over and cook for 10 minutes on second side. Turn chicken pieces once more, reduce heat to medium low, cover and cook approximately 10 to 15 minutes or until chicken is cooked through.
5. Remove chicken to paper towel lined plate and allow the chicken to drain for about 5 minutes.
Source: Lana from Never Enough Time
Granny's Chicken and Dumplings
Make delicious and easy chicken and dumplings just like your grandma used to make! Granny's Chicken and Dumplings is an extremely simple but flavorful recipe that is the ultimate comfort food. All you need for this amazing recipe is chicken, really good chicken stock, and two ingredients to make the dumplings. Granny's secret is that the stock must be at a rolling boil before you drop in the dumplings. This ensures that the dumplings will be light, fluffy, and perfectly cooked.
Ingredients:
2 cups baking mix (such as Bisquick)
¾ cups buttermilk
2 quarts good quality chicken stock
1 whole cooked chicken
Directions:
1. Mix baking mix and buttermilk. Turn onto a floured surface and knead about 5 times. Keep adding baking mix to keep the dough from being sticky.
2. Roll out the dough to about ¼-inch thickness. Square up the dough so that you can make the dumplings uniform in size. Save the scraps.
3. Use a pizza cutter to cut the dumplings into 2-inch pieces. Place all the dumplings and dough scraps on a floured pan to keep them from sticking.
4. Debone and chop one whole chicken.
5. Bring the chicken stock to a rolling boil. Drop the dumplings one by one into the eye of the boil. After all of the dumplings have been added, add the chicken.
6. Cook until the dumplings are toothsome and not mushy.
Source: Jackie from Syrup and Biscuits
Momma's Baked Macaroni & Cheese
Meals with five ingredients or less are hard to come by, but this recipe for Momma's Baked Macaroni and Cheese fits the bill and is tasty to boot. For a true Southern macaroni and cheese experience, serve this must-make dish with a side of stewed tomatoes or alongside your favorite main dish. You will love making this macaroni and cheese for both everyday meals and special occasions.
Ingredients:
16 ounces elbow macaroni, cooked and drained
1 lb. sharp white cheddar cheese, sliced into ¼ inch thick slices
5 teaspoons butter
milk
15-ounce can stewed tomatoes, roughly chopped
Directions:
1. Preheat oven to 350°F.
2. Spray a 9 x 13 inch baking pan with non-stick cooking spray. Layer ingredients in the following order: half of the macaroni, half of the cheese, the remaining macaroni, followed by the remaining cheese.
3. Top with sliced butter.
4. Pour milk over layers until the milk fills the dish about ¾ of the way full or until you just see the milk coming through the macaroni when you're looking at it from the top.
5. Bake uncovered in preheated oven for 50 minutes to one hour or until the top is golden and bubbly. Let sit 10 to 15 minutes before serving. Serve with warmed stewed tomatoes.
Source: Becky from The Two Bite Club
Quick-Fix Pineapple Casserole
This canned pineapple recipe is a Southern potluck classic. Even though the flavor combinations in this Quick-Fix Pineapple Casserole may seem unusual, the results are undeniably delicious. Chunks of juicy pineapple are combined with sugar, flour, and Cheddar cheese. The pineapple mixture is spread in a baking dish and then topped with a crunchy layer of crushed crackers mixed with melted butter. This quick and tasty casserole would be excellent alongside a baked holiday ham.
Ingredients:
2 (20 oz.) cans chunk pineapple in juice (no sugar added), well drained
¾ cup granulated sugar
6 tablespoons self-rising flour
2 cups grated sharp Cheddar cheese
2 cups crumbled Ritz crackers (approximately 1 sleeve)
½ cup (1 stick) Country Crock Spread or margarine, melted
Directions:
1. Mix together drained pineapple, sugar, flour, and cheese. Pour into an 8 x 8 inch baking dish that has been lightly sprayed with non-stick cooking spray.
2. Melt butter in a medium-sized bowl using the microwave or in a saucepan over low heat. Stir in sugar and cook for two to three minutes, stirring often to dissolve sugar. If using microwave, stir in sugar and microwave on half power for 1 minute.
3. Combine Ritz cracker crumbs and melted margarine, tossing with a fork to moisten all the crumbs. Top the pineapple mixture evenly with the cracker crumb mixture.
4. Bake at 350°F for 25 to 30 minutes until heated through.
Source: Tracey from The Kitchen Is My Playground
The Best 7-Up Biscuits
This sour cream biscuit recipe is impossibly easy to put together. The Best 7-Up Biscuits only need four ingredients to yield a ridiculously delicious biscuit. All you need to do is simply combine biscuit mix, sour cream, and 7-Up to get these biscuits started. They bake in melted butter until they are golden brown and full of flavor. This recipe is the perfect way to use up leftover soda after a party.
Ingredients:
4 cups Bisquick
1 cup sour cream
1 cup 7-Up
½ cup melted butter
Directions:
1. Melt butter and pour into the bottom of a baking pan.
2. Cut the sour cream into the Bisquick. Mix in the 7-Up and then dump onto a well-floured surface.
3. Pat the dough out to a 1-inch thickness. Use a biscuit cutter to cut the biscuits out and place them in the baking pan. Make sure to flour the biscuit cutter before cutting each biscuit.
4. Bake at 425°F for 20-25 minutes until golden brown.
Source: Angie from Angie's Southern Kitchen
Old Fashioned Cornbread
Note from Maggie: If you're a true Southerner like me you'll want to add sugar (to taste) for "Sweet Cornbread". No more than a half cup should do.
Old Fashioned Cornbread is an easy and authentic buttermilk cornbread that is simple to put together. You don't need much more than cornmeal, flour, regular milk or buttermilk, and eggs to make this delicious cornbread. Simply mix the ingredients together, pour into a preheated cast iron skillet, and bake for true Southern flavor. This Southern staple is perfect on its own or served alongside a large bowl of chili.
Ingredients:
1 ½ cups fine-ground white cornmeal
½ cup flour
3 teaspoons baking powder
¼ cup vegetable oil
½ cup Eggbeaters (or two whole eggs)
1 ½ teaspoons salt
1 ½ cups skim or low-fat milk or buttermilk
Directions:
1. Spray a 12-inch cast iron skillet well with cooking spray. Preheat the skillet and oven to 400°F.
2. Combine all ingredients and mix well. Pour into hot skillet.
3. Bake approximately 25 to 30 minutes or until golden brown.
Source: Lana from Never Enough Thyme
Fast-Fix Fried Apples
This recipe for Fast-Fix Fried Apples is a must-make, especially if you are looking for a quick-cooking and endlessly versatile dish for any occasion. You can serve these Southern fried apples as a sweet accompaniment to your dinner, or serve them with a dollop of whipped cream for dessert. These fried apples also make a great topping for pancakes, ice cream, or oatmeal. Use them as a base for your next pie or crisp, or eat them straight out of the pan. No matter how you serve them up, these Fast-Fix Fried Apples are guaranteed to be gone in a flash!
Ingredients:
3 Granny Smith apples, peeled, cored, and cut into 1/8-inch slices
4 tablespoons unsalted butter
3/8 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
juice of half a lemon
Directions:
1. Preheat 10-inch skillet over medium heat. Add butter.
2. Once the butter is melted, add brown sugar, cinnamon, nutmeg, and salt. Stir to combine.
3. Cook butter and brown sugar mixture until syrupy, about 2 minutes. Add in sliced apples; stir to combine until all the apple slices are coated in the butter and brown sugar mixture.
4. Cover the apples and let cook over medium heat for 15 to 20 minutes, stirring occasionally. The apples should be soft and tender but not mushy. In the last minute of cooking, stir in the juice of half a lemon.
5. Serve as a side dish or dessert.
Source: Kaitlyn Weiler of Favorite Southern Recipes
Southern Banana Pudding
This classic recipe for Southern Banana Pudding is sure to remind you of your childhood growing up in the South. If you are looking for the quintessential recipe to help you make banana pudding from scratch, this is it. Homemade custard is layered with slices of bananas and vanilla wafer cookies. The layered pudding is then topped with fresh meringue and baked in the oven until it is perfectly golden brown. You can't go wrong with this creamy and classic Southern dessert.
Ingredients:
¾ cup sugar, divided
1/3 cup all-purpose flour
Dash of salt
3 eggs, separated
2 cups milk
½ teaspoon vanilla extract
1 box vanilla wafers, divided
5 ripe bananas, sliced, divided
Additional vanilla wafers and banana slices, for garnish
Directions:
1. Mix ½ cup sugar, flour, and salt in top of double boiler. Blend in 3 egg yolks. Set the egg whites aside to use in the meringue topping.
2. Add the milk. Cook, uncovered, over boiling water, stirring constantly for 10 to 12 minutes or until thickened.
3. Remove from heat; stir in vanilla. Reserve 10 wafers for garnish. Spread small amount of custard on bottom of 1½-quart casserole dish; cover with a layer of wafers and a layer of sliced bananas.
4. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make a total of three layers of each, ending with custard.
5. Beat egg whites until soft peaks form; gradually add remaining ¼ cup sugar and beat until stiff but not dry.
6. Spoon on top of pudding, spreading evenly to cover entire surface and sealing well to edges.
7. Bake at 350°F in top half of oven for 15 to 20 minutes or until browned.
8. Cool slightly or refrigerate. Garnish with additional wafers and banana slices just before serving.
Source: Tina from Mommy's Kitchen
Bean & Sausage Casserole
Serving Size: 6
1 1/2 pounds kielbasa sausage -- or 1 pound hot dogs
2 tablespoons dijon mustard
2 (16 oz.) cans baked beans
1 medium onion -- thinly sliced
pepper -- to taste
1/4 cup dry red wine
1/2 cup dry bread crumbs -- mixed with
2 tablespoons butter -- melted
Cut the kielbasa into 3-inch pieces then have pieces lengthwise. Spread a little mustard over each cut side or kielbasa.
2. In a greased 2-quart casserole layer 1/3 of the beans, sliced onion, and kielbasa. Repeat layers two more times. Season with pepper and then pour the red wine over the casserole. Top with the buttered bread crumbs. Cover and bake at 375 for 35 minutes. Uncover and bake for 10 minutes longer, until casserole is hot and bubbly.
Per Serving (excluding unknown items): 228 Calories; 5g Fat (19.6% calories from fat); 9g Protein; 40g Carbohydrate; 8g Dietary Fiber; 10mg Cholesterol; 786mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Source: About.com