"Somebody is going to be elected to those offices and Jesus is not on the ballot.” ~Phyllis Schlafly in explaining her philosophy of voting for the lesser of two evils.
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. We've had our share of rain this past week. I'm not complaining! I recall the seasons of drought that affected so many farmers, firefighters, and property owners. I feel blessed that my area was spared much of the wrath of Mother Nature recently.
Today we share recipes from Treva (may she RIP). Marilyn, and little old me.
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TREVA'S RECIPES
Crockpot Hot Dog and Bacon Roll-Ups
2 pounds hot dogs
20 slices bacon
2 cups light brown sugar, packed
1/2 teaspoon ground mustard
1/2 teaspoon garlic powder
2 teaspoons chili powder
Cut hot dogs in half crosswise. Cut bacon slices in half crosswise. In a bowl, combine brown sugar, mustard, garlic powder, and chili powder. Wrap each piece of hot dog in a slice of bacon; secure with toothpicks. Arrange a layer of hot dog roll-ups in crockpot. Sprinkle about 1/3 of the brown sugar mixture over the layer. Repeat, making 2 more layers, ending with the brown sugar mixture. Cover and cook on HIGH for 4 hours, stirring gently a few times. Turn to LOW to serve. Makes 40 appetizers.
Source: Diana Rattray, your Guide to Southern Food
Steak and Cheese Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 4 to 6 Servings
5 large bell peppers, green, red, or combination of colors, divided
2 tablespoons butter
1 to 2 tablespoon vegetable oil
2 large onions, peeled, quartered and thinly sliced
6 to 8 ounces sliced mushrooms, optional
1 pound shaved steak
1/2 teaspoon Worcestershire sauce, or to taste
salt and pepper, to taste
1 cup shredded cheddar jack, pepper jack, or other cheese (or more, if you like)
Cut 4 of the peppers in half lengthwise. Cut out seeds and ribs. Set aside. Remove the seeds and ribs from the 5th pepper and chop coarsely. Set aside. In a large skillet or sauté pan, melt the butter with 1 tablespoon of vegetable oil. Add the sliced onions and cook over medium heat, stirring frequently, until browned, about 15 minutes. Add the chopped peppers and mushrooms, if using. Continue cooking until mushrooms are golden and the peppers are tender. Remove to a plate and set aside. If necessary, add another tablespoon of oil to the pan and cook the shaved steak, stirring, until evenly browned. Add the onion and pepper mixture back to the pan. Season the mixture with salt and pepper and the Worcestershire sauce. Heat the oven to 400° F. Line a 9x13-inch baking dish with foil or spray with nonstick cooking spray. Fill a large saucepan, Dutch oven, or deep saute pan with enough salted water to cover the peppers (don't add them yet). Bring the water to a boil and add the pepper halves. Cover and simmer for about 4 to 5 minutes, or until just tender but not too soft. Carefully drain the peppers and arrange them in the prepared baking dish. Fill each pepper with the steak and onion mixture. Top each filled bell pepper with a generous amount of shredded cheese. Bake for about 10 to 12 minutes, until the cheese is melted and the filling is hot. For a cheesier topping, add more cheese just before they're done.
Source: Diana Rattray, Southern Food Expert
Chicken with Honey and Herbs
1 (3 to 4 lb) broiler chicken, cut up
1/4 tsp. freshly ground black pepper
1/4 cup Extra Virgin Olive Oil
1/2 cup honey
2 tbsp. soy sauce
2 tbsp. lemon juice
1/2 tsp. rosemary
1/4 tsp. oregano
1 tbsp. fresh basil
4 to 6 cloves of garlic
salt and pepper to taste
garlic powder (for sprinkling)
Combine all ingredients (except chicken) in a blender. Brush a casserole dish with a few drops of olive oil . Place chicken in casserole dish and pour seasonings mixture over. Sprinkle chicken lightly with salt and pepper. Bake, uncovered, basting frequently with juices in pan in a preheated 350°F oven for about 1 hour or until a fork can be inserted with ease and the juices runs clear. Chicken breast temperature should be 155°F, temperature at thigh 180°F. Remove from oven and cover dish tightly with foil; leave for 15 minutes.
Source: Go Ask Alice
Easy Meatball Soup
1 pound frozen meatballs, Italian seasoned
3 cups beef broth
2 cans (14.5 ounces each) diced tomatoes with Italian seasonings
1 cup diced potato, about 1 medium potato
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
16 ounces (about 3 cups) frozen mixed vegetables
In crockpot, combine meatballs, broth, tomatoes, potato, onion, garlic powder, and pepper. Cover and cook on Low for 7 to 9 hours, until potatoes and onion are tender. Stir in frozen vegetables and cook on HIGH for 1 hour longer. Serves 6. If desired, serve with a tossed salad and pass the Parmesan cheese.
Source: Diana Rattray, your Guide to Southern Food
Simple Sautéed Mushrooms With Poached Egg
1/4 cup white vinegar
1/4 cup salt
2 large eggs
2 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces mixed mushrooms, cut into 1-inch pieces
1 tablespoon sherry vinegar
Kosher salt
2 tablespoons chopped fresh herbs, such as parsley, thyme, chives, basil, dill, or mint
Shaved parmesan
Freshly ground black pepper
Toast, for serving
Fill a medium stockpot with water, add the white wine vinegar and salt, and bring to a low simmer. Crack an egg in a shallow bowl. Swirl the water to create a vortex. Tip the egg into the center, and simmer until the white is completely set and the yolk is runny, 2-3 minutes. Remove with a slotted spoon, blot dry with a paper towel, and repeat the process with the second egg.
Heat the oil in a large sauté pan over medium-high heat until very hot. Add the mushrooms and a pinch of salt, and sauté until caramelized but juicy, 6-7 minutes. Add the vinegar to the pan, toss the mushrooms to coat, and cook until the pan is dry, about another minute. Toss with fresh herbs; season to taste with salt.
Plate the mushrooms in two wide, shallow bowls, and arrange the poached eggs on top. Garnish with shaved parmesan and black pepper. Serve with toast.
Serves 2
Simple Salsa Recipe
What makes a good salsa? And fast? Sometimes things are good just because they're fresh, just because they're simple, and not more complicated then they have to be. I'm Italian-American, I don't claim authenticity, but I do know my way around a tomato, I sure like heat, and when I want to eat I certainly don't like to wait. That's why I love this salsa recipe. It's bright. It's sweet. It's tart. It has a little bite. You can make it in about ten minutes. And it's better than anything I've ever bought in a store. I'd drink this stuff. And it doubles as a spicy gazpacho. What's not to like?
For the salsa:
8-10 Roma tomatoes
1 bag cherry tomatoes
1/2 white onion, peeled and cut into thirds
Palm-full of cilantro leaves
1 clove garlic
1 jalapeño
1/2 teaspoon of sea salt
3 grinds of black pepper
1 lime
For the chips:
10 small corn tortillas, quartered
Combine the tomatoes, onion thirds, cilantro, garlic and jalapeño in the food processor. If you're feeling ambitious, char the jalapeño. Stick the pepper on a fork over an open flame on the stove and turn it until it's charred on all sides. Then throw it into the food processor. Pulse. We're talking six pulses. Remove 3/4 of the resulting liquid and reserve. Pulse the remaining 1/4 six more times. Then add the reserved liquid and squeeze in the lime juice. Add the seasoning and that's it. You're done.
Serve with Homemade Tortilla Chips. To make your own chips, forego frying: these crunchy chips are super easy to make and go great with Homemade Salsa.
Corn tortillas, as many as desired, cut into quarters Turn the oven on to 500 for about 15 minutes. Spread the tortillas in one layer thin on a cookie tray. Cook for 5-7 minutes, then eat.
Source: http://www.thedailymeal.com
Cream of Garlic Soup
4 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
2 pounds onions, coarsely chopped
2 cups garlic cloves, peeled and chopped
2 T. olive oil
2 T. butter
6 to 7 cups chicken stock
2 cups cubed day old French bread, 1/2 inch cubes
1 cup half and half, or 1/2 cup milk and 1/2 cup heavy cream
Salt and pepper to taste
Wrap parsley, thyme and bay leaf in a piece of cheesecloth and tie securely with fine string to form a bouquet garni. Sauté onions and garlic in olive oil and butter in large stockpot over medium low heat for 30 minutes or til onions are a deep golden brown. Add 6 cups of the stock and the bouquet garni and bring to a boil. Stir in bread cubes. Simmer for 10 minutes or til bread is soft. Remove bouquet garni, Process soup in food processor til smooth. Strain soup into stockpot, discarding the solids. Stir in half and half and season with salt and pepper. Add remaining 1 cup stock if needed for desired consistency. Ladle into soup bowls.
Serves 8
Many markets now carry peeled garlic cloves, which really decreases the preparation time of this fabulous soup.
Sweet and Sour Sesame Pork
One half cup soy sauce
One half cup Catalina dressing (Catalina is a spicy french dressing).
One quarter cup sesame seeds
One quarter cup fresh lemon juice
One half tsp ground ginger
2 cloves garlic, minced
2 pound pork tenderloins, cut into one half-inch pieces
2 Tbsp. oil
1 large sweet onion, quartered
1 green bell pepper, seeded and sliced
1 15-oz. can pineapple chunks, drained
Combine first 6 ingredients and mix well to form the marinade. Place pork in a large sealable plastic bag and pour marinade over pork. Chill for several hours. Heat oil in a skillet, remove pork from marinade, making sure to reserve the marinade. Stir-fry pork until done. Add vegetables and cook until crisp-tender. Pour reserved marinade over pork and vegetables and cook for several minutes until mixture starts to thicken. Serve over hot cooked rice.
The Skinny: Use the leanest pork you can find and low fat dressing.
Source: Arcamax
Homemade Instant Oatmeal with Brown Sugar
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: 7 minutes
Yield: Makes 10 Servings
As much as I love oatmeal, I don't know why I didn't make this before now. This mixture is just the way I like it, and the texture is very much like my favorite brand (which happens to be a store brand). And it's so easy! A mixture of rolled oats, quick oats, and ground quick oats give this homemade instant oatmeal more texture than some of the leading brands, and it's very adaptable. For maple and brown sugar, drizzle with a little maple syrup after cooking. Or add dried or fresh fruit or berries or spice it with a little cinnamon.
3 cups quick oats, divided
2/3 cup light brown sugar, packed
1 cup rolled oats (old fashioned), or use more quick oats if you prefer a smoother oatmeal
1/2 teaspoon salt
1 & 1/2 teaspoons ground cinnamon, optional
Put 1 cup of the quick oats in a food processor or blender with the brown sugar and salt. Pulse a few times until quite fine. Combine the brown sugar-oat mixture with the remaining quick oats and rolled oats.
This recipe makes about 15 ounces for approximately 10 1/3-cup (1.4 ounces) servings.
To cook each serving:
Measure 1/3 cup of the instant oatmeal mix into a microwave-safe bowl. Add about 2/3 cup of water or milk. Microwave on HIGH for about 1 1/2 to 2 minutes. Stir and let stand for a minute to thicken. Top with berries, maple syrup, vanilla sugar, cinnamon sugar, and/or more milk.
Source: Diana Rattray, Southern Food Expert
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.
Source: Arcamax
Mexican-Style Red Snapper Crudo with Fresh Salsa
Serves 4
1/4 cup (60 mL) fresh lime juice, from 2 to 3 limes
1 tablespoon fresh lemon juice
1 tablespoon bottled Mexican chile sauce, sauce as Tapatío or Cholula brands
1/4 cup (60 mL) chopped fresh cilantro leaves
1/2 small red onion, cut into 1/4-inch (6-mm) dice
1/2 to 1 jalapeno, halved, stemmed, seeded, deveined, and cut into 1/4-inch (6-mm) dice
1 medium-sized ripe tomato, halved, cored, seeded, and cut into 1/4-inch (6-mm) dice
1/2 medium Japanese cucumber, cut into 1/4-inch (6-mm) dice, to yield 1 cup (250 mL)
Kosher salt
Freshly ground black pepper
1 head butter lettuce, or 1 small head romaine lettuce, leaves separated, thoroughly rinsed, and patted dry
3/4 pound (375 g) fresh sushi-grade red snapper filet, or other sushi-grade fresh fish such as yellowtail or ahi tuna
In a mixing bowl, stir together the lime juice, lemon juice, chile sauce, cilantro, onion, jalapeno, tomato and cucumber. Season to taste with salt and pepper.
Line a chilled serving platter with the lettuce leaves. Cut the fish filet crosswise and at a 45-degree angle into thin slices. Arrange the slices overlapping on top of the lettuce leaves on the platter. Spoon the fresh salsa over the fish down the center of the platter.
Alternatively, arrange the lettuce leaves on the platter as individual cup shapes. As you slice the fish filet, arrange the slices in the centers of individual cups. Then, place a small spoonful of the salsa on top of the fish in each cup, reserving the remaining salsa for guests to help themselves to more.
Serve the fish immediately, encouraging guests to transfer portions to individual plates to eat with a fork and knife; or to fold slices of the fish and some salsa inside individual leaves, to eat by hand like a taco.
Source Wolfgang Puck
Cheesy Scallop Bake
This dish is similar to the fancy French dish called Coquilles St. Jacques but it’s much easier to make. Simple ingredients, a little sautéing and then pop it under the broiler. With a salad and side veggie this is fancy enough to serve to company.
Servings: Serves 3 to 4 (depending on serving size). Can be doubled and served from a 9-by-13-inch casserole dish.
1/3 cup of Panko breadcrumbs. (Panko crumbs will give you a crunchier topping than regular bread crumbs.)
5 Tbsp. of melted butter
1 cup of shredded Gruyere cheese
1/3 cup of mayonnaise
4 ounces of softened cream cheese
1/4 cup of dry, white wine
1/4 tsp. of garlic powder
3 Tbsp. of minced, fresh Italian parsley
1 pound of bay scallops
1/2 pound of sliced mushrooms (you can use fancy or plain)
1/2 cup of minced shallots or sweet onion
In a small bowl, mix the bread crumbs with one tablespoon of the melted butter. Set aside.
In another small bowl combine the cheese, mayo, cream cheese, white wine and garlic powder. Just mush it around until it’s mixed up. Set aside.
In a large sauté pan, sauté the scallops in two tablespoons of the melted butter just until they are cooked. This will only take a few minutes on medium high. Scallops are done when they are no longer opaque. You can decide how well done you like your scallops. My husband likes his cooked a bit more but you don’t want little rubber blobs, either. The scallops are going to give off a lot of liquid. When they are done tilt the pan over your sink and try to get a bit of the liquid to drain out. Then set the scallops on a platter covered with paper towels. The paper towel will absorb the rest of the liquid.
Using the same sauté pan put in two more tablespoons of melted butter and sauté your mushrooms and shallots. You just want to get them cooked but you don’t need to go so far as to brown them. This will also take just about three minutes on medium high. Preheat your broiler.
Now you’re going to assemble. The sauté pan already has the mushrooms and shallots in it. Add the cheese mixture and the scallops. Heat on medium until the mixture is hot and gooey. Transfer it to an 8-by-11-inch (or 9-by-9-inch) oven-proof dish. Gently spread on the bread crumb mixture. Place on the oven shelf about six inches below the broiling element and broil until the coating begins to brown. Keep an eye on it. This won’t take long.
Balsamic-Marinated Stuffed Flank Steak
Serves 2 to 4
For the marinade:
1/2 cup balsamic vinegar
2 tablespoons Dijon mustard
2 garlic cloves, peeled and sliced
1 cup extra-virgin olive oil
1 teaspoon kosher salt
Freshly ground black pepper
1 (2- to 3-pound) flank steak
For the stuffing:
3 ounces prosciutto
6 slices provolone cheese
1 cup spinach, basil or arugula
Kosher salt and pepper
Neutral cooking oil, such as canola
For the marinade, combine balsamic vinegar, Dijon and garlic in a blender and puree until smooth. With the machine running, slowly pour in the oil until thick and creamy. Season with salt and pepper. Transfer the mixture to a plastic zip-top bag (or vacuum seal) and add the flank steak. Remove excess air and refrigerate, turning occasionally, for a minimum of 4 hours and up to 24 hours. Remove the flank steak from the marinade and pat dry, discarding the marinade. Arrange the steak on a clean work surface so the long edge runs perpendicular to you. Using a sharp knife and cutting parallel to your work surface, butterfly the steak in half lengthwise. Make sure not to cut all the way through. (Leave a 1/2- to 1/4-inch portion along the edge.) Fold the meat open like you would a book, and gently flatten the seam to form a rectangle. Using a meat mallet or rolling pin, pound the steak to a 1/4-inch thickness.
Arrange the meat on a work surface with the grain running north and south. (You want to roll the steak this way so that when it is cut, you slice it perpendicular to the grain.) Lightly season the top with salt and pepper. Lay the prosciutto slices in an even layer parallel to the grain, leaving a one-inch space at the top edge. Next add the provolone, followed by the spinach. Start rolling the flank steak away from you, making sure to keep it as compact as possible as you roll. Once rolled, tie the stuffed roll in regular intervals with kitchen twine and season the outside with salt and pepper. (At this point the rolled flank steak can be refrigerated for up to two days.)
To cook the steak the oven: Preheat oven to 350 F. Add a few tablespoons oil to a large cast iron or oven-proof skillet and heat on medium-high to high until smoking. Place the rolled flank steak on the pan and sear until deep golden brown on all sides, 8 to 10 minutes. Transfer the skillet to the oven and continue cooking until an instant-read thermometer reads 125 F in the middle of the roll, 8 to 10 minutes. Transfer the steak to a cutting board and tent loosely with aluminum foil. Allow to rest for 10 to 15 minutes before slicing. Snip the strings and cut steak into 1/2- to 3/4-inch slices.
To cook the steak on the grill: Place a large cast iron skillet in the grill, close lid and turn all burners on high for 12 to 15 minutes. Keep half of the burners on high heat and turn remaining burners down to low. (Make sure the skillet is over the high burners.) Add the rolled flank steak to the pan, close the grill, and sear until deep golden brown on all sides, 8 to 10 minutes. Transfer the skillet to the cooler side of the grill, cover, and adjust heat to maintain a grill temperature of 325 to 350 F. Cook the steak on the grill until an instant read thermometer reads 125 F in the middle of the roll, about 8 to 12 minutes. Transfer the steak to a cutting board and tent loosely with aluminum foil. Allow to rest for 10 to 15 minutes before slicing. Snip the strings and cut steak into 1/2- to 3/4-inch slices.
Recipe notes: A cast iron is not completely necessary on the grill, but it allows for even searing and prevents cheese from dripping through the grates, which can cause flare ups.
Source: Nealey Dozier, a writer for TheKitchn.com
Veggie Salad
2 cups fresh corn kernels, cut off the cob and blanched in boiling water so corn kernels are still crisp; or
1 16-oz. can shoe peg corn (small white and sweet kernels)
2 cups fresh peas, blanched in boiling water so peas are just barely done; or 1 (16-oz.) can peas.
2 cups fresh green beans, chopped in 2-inch pieces and blanched in boiling water so beans are still crisp; or 1 (16-oz) can green beans
1 cup celery, finely chopped
1 cup apple cider vinegar
1 cup sugar
One half cup vegetable oil
2 cloves garlic, minced
Salt and pepper to taste
1 Tbsp. lemon juice
Combine all ingredients together in a large bowl. Refrigerate overnight and serve chilled. You will be surprised at how good this simple recipe is. Make sure to prepare it the day before so that the flavors have time to blend. Feel free to add or substitute other ingredients such as edam me, kidney or black beans. Please use the fresh ingredients if you are fortunate enough to have them handy.
The Skinny: Use your favorite sugar substitute
MARILYN'S RECIPES
Greek Potatoes
1/4 cup oil
3 cloves garlic, minced
2 lemons, juiced (1/4 cup juice)
Greek Seasoning to taste
4 or 5 baking potatoes, cubed
Preheat oven to 425 degrees. In a plastic bowl, mix olive oil, garlic, lemon juice, 1 Tbsp Greek seasoning (I use 2 T, but we like more spice.). Pour mixture over potatoes. Bake uncovered for 45 min to an hour or until potatoes are golden brown and tender. Enjoy!
No-Bake Snicker Bar Pie
1 (8 oz.) package cream cheese, softened
1 cup confectioners sugar
1/2 cup chunky peanut butter (I use a heaping 1/2 cup Extra Crunchy)
1 (8 oz.) container Cool Whip
1 1/2 cup chopped Snickers candy bars
1 (6 oz.) prepared graham cracker (or shortbread) pie crust
With an electric mixer, beat together cream cheese, confectioners sugar, and peanut butter until smooth. Stir in Cool Whip until well combined. Cut Snickers bars in half lengthwise and then chop into small pieces; set aside about 2 to 3 Tbsp for top. Add chopped candy bars to peanut butter mixture; stir until well mixed. Spoon mixture into pie crust. Sprinkle top with reserved chopped Snickers. Refrigerate for at least 3 hours before serving. Enjoy!
Philly Cheese Steak Stuffed Peppers
4 green peppers, cut in half length-wise and seeded
1 Tbsp coconut oil
1 small sweet onion, chopped
1 package button mushrooms, sliced
1 clove garlic, minced
1 lb deli roast beef, sliced and cut into strips
8 slices mozzarella cheese
In large skillet heat coconut oil, add onion, mushrooms, garlic, and S&P to taste. Saute until onions are translucent and mushrooms become tender. Add roast beef and heat through. Place pepper halves in large baking dish, place half a piece of cheese into each half. Top with some beef/onion/mushroom mixture, then top with other half of cheese. Bake in a 350 degree oven for about 25 minutes until peppers are soft and cheese is melted (you can include a little bit of water in the bottom of the pan to help the peppers soften up while cooking if you like them softer)
No-Bake Chocolate Peanut Butter Coconut Bites
1 cup peanut butter
1/2 cup honey
1/2 cup unrefined coconut oil (unrefined is important here for the coconut flavor)
2 cups rolled oats (not instant oats)
1 cup coconut
1/2 cup chopped pecans
1 1/4 cups dark or semi-sweet chocolate chips
1 teaspoon vanilla extract
Optional: toasted coconut for topping
Melt the peanut butter, honey and coconut oil in a medium-size saucepan over medium-low heat. Stir frequently as the mixture melts. When it has melted, remove from the heat and stir in the remaining ingredients. Stir until the chocolate has melted and the ingredients are well combined. Pour into an 8x8 pan. Refrigerate until the chocolate hardens, at least 3-4 hours. Slice into 1"-2" square pieces. Store in the refrigerator. Enjoy! Yield: 24 bars or 60+ bite size pieces.
Cream Puff Cake (13x9)
1 stick (8 Tbsp.) unsalted butter
1 cup water
1 cup flour
4 large eggs
Preheat oven to 400 F. In a large heavy saucepan, heat butter and water to boiling over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg. Spread in bottom and up the sides of an ungreased 9x13 inch pan. Bake at 400 degrees F for 35 minutes. Cool completely.
Filling:
4 cups milk
8 oz. cream cheese, softened
3 (3.5 oz) pkgs. instant vanilla pudding
1 container Cool Whip
Chocolate syrup
In a large bowl, combine cream cheese and milk and beat until smooth. Here's the trick, to keep things smooth: start with the cream cheese, give it a good beating until fluffy. Slowly but surely (while still beating), add the milk. Voila! Once these are well combined, add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle chocolate syrup over the top. Keep refrigerated until serving.
Southern Pecan Pound Cake
1 cup pecan halves
1 Tbsp. all-purpose flour
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/3 cups granulated sugar
5 large eggs
2 teaspoons pure vanilla extract
1/4 cup sour cream
Preheat oven to 325 degrees F. Prepare a 10 inch Angel Food cake pan; lightly grease the pan with shortening and dust with flour. By hand, break pecans for both batter and topping into 1/4-inch pieces. Toast nuts, cool, and then toss with Tbsp. flour; set aside. In a medium mixing bowl, combine flour, baking powder, and salt; sift or whisk together to mix; set aside. In a large bowl of an electric mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating until thoroughly mixed. Add the vanilla along with the last egg. Tip: For each egg, crack into a small bowl and whisk with a fork to thoroughly break up before adding to the creamed mixture. Start with the mixer on low speed so the liquid from the egg doesn’t splatter, once the egg is partially mixed increase the speed to medium. Each egg should be fully incorporated into the mixture before adding the next egg, taking about one minute to blend in each egg. With the mixer on low speed, add about 1/2 of the flour mixture, mix just until the flour is almost completely blended. Scrape the bowl down, and add the sour cream, blending just until mixed. Scrape the bowl down again and then add the remaining flour mixture, mix just until blended, scraping down the side of the bowl as needed. Using a large rubber spatula, gently fold 1 cup toasted pecans into the batter. Spoon the batter into the prepared pan and smooth the surface with the back of a large spoon.
Topping:
1/3 cup pecan halves
1 Tbsp. granulated sugar
Sprinkle toasted pecans over the top of the batter, and sprinkle with granulated sugar. Bake 55 to 65 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Place pan on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pan and place the cake on the wire cooling rack to finish cooling.
The BEST Tuna Salad (NO mayo)
1 can albacore tuna
2/3 cup small-curd cottage cheese
4 Tbsp. plain yogurt
1/4 small red onion, chopped finely
1 stalk celery, chopped finely
1 teaspoon Dijon mustard
splash of lemon juice
pinch or two of dill
Just throw into a bowl, give it a good mix and ENJOY!
Tips:
To change up the flavor, swap the dill for tarragon or thyme. This beats the socks off any and all tuna salads I’ve ever had. And it's healthier too!
Easy Pasta Salad
12 ounces rotini pasta
12 ounces fresh spinach and cheese tortellini
2 dozen grape tomatoes, halved
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces Cheddar, shredded
3 Tbsp. olive oil
In a large saucepan, bring 4 quarts of water to a boil. Add the rotini, reduce to a low boil and cook to the desired doneness, about 10 minutes, adding the tortellini during the last 6 minutes of cooking. Drain and transfer to a large bowl. Toss the tomatoes with the salt and pepper in a small bowl. While the pasta is still warm, add the tomatoes, Cheddar and oil and toss to combine. Serve warm.
Hot Hawaiian Beef Sandwiches
24 dinner rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls
1/2 cup salad dressing spread, such as Miracle Whip
Hot sauce, to taste
24 thin slices deli roast beef
12 slices pepper Jack cheese
1 stick butter
1 Tbsp. lemon pepper
1 Tbsp. Dijon mustard
6 dashes Worcestershire sauce
Preheat the oven to 350 degrees F.
Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.
Mix the salad dressing and some hot sauce together in a small bowl.
Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.
In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce.
Drizzle or brush the butter mixture over the sandwiches. Cover with foil.
Bake until the cheese melts, 10 to 12 minutes.
Uncover and cook until lightly browned, about another 2 minutes.
Serve hot.
Lemonade Fruit Salad
1 small honeydew, peeled, seeded and cubed
1 small cantaloupe, peeled, seeded and cubed
3 cups cubed seedless watermelon
2 medium peaches, sliced OR 1 can (20 oz) sliced peaches, drained and cut in half
2 medium nectarines, cubed or sliced
2 cups seedless grapes, red and green
2 cups halved fresh strawberries
2 cans (11 oz) mandarin oranges, drained
1 can (20 oz) pineapple tidbits, drained
3 medium kiwifruit, peeled, halved and sliced
2 medium firm bananas, sliced
1 large Granny Smith apple, cubed
1 large Honey-crisp apple, cubed
1 can (12 oz) frozen lemonade concentrate, thawed
1 package (3.4 oz) instant vanilla pudding mix
In a large bowl, combine the first ten ingredients or any combination of fruits you prefer. Cover and refrigerate for at least 1 hour. Just before serving, stir in bananas and apples. Combine lemonade concentrate and dry pudding mix; pour over fruit and toss to coat. Yield: 20 servings (3/4 cup each).
Creamy Crock-pot Chicken and Broccoli Over Rice
3-4 boneless chicken breasts
1 (10 oz) can cream of chicken soup
1 (10 oz) can cheddar soup
1 (14 oz) can chicken broth
1/2 teaspoon salt
1/4 teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese
Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth.
Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
Serve over steamed rice and sprinkle with cheese. 4-6 servings.
MY RECIPES
Roast Beef Horseradish Spirals
Servings: 36 Spirals
Ingredients:
1 (8 ounce) package cream cheese, at room temperature
2 green onions, chopped about 1/2 cup
1/4 cup chopped fresh parsley
2 tablespoons prepared horseradish, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
8 ounces deli roast beef, sliced
2 10-inch flour tortillas, cheese flavored are nice
Directions:
Combine first 6 ingredients.
Place the two tortillas on work surface, spread half of cheese over each, top each with half of the roast beef slices, leaving a 1/2 inch border around edges. Roll up, wrap tightly in plastic wrap. Refrigerate until firm, 30 minutes or up to 1 day ahead. Cut diagonally into 1/2 inch slices and serve.
Source: food.com
Breakfast Enchiladas
Yield: 10 enchiladas
Serving Size: 1 enchilada
Ingredients
1 lb sausage, browned
2 cups shredded cheddar cheese
8 (8 in) flour tortillas
6 eggs
2 cups half-and-half
1 tablespoon all-purpose flour
1/2 teaspoon salt
3 oz package Real Bacon Bits
Instructions
Spray 13x9 in pan with cooking spray
In a large bowl stir together browned sausage, 1 c. cheese and 1/2 of the package of bacon bits.
Place a 1/8 of the mixture down the center of a tortilla. Roll up and place seem side down in baking dish. Repeat until all tortillas are filled.
In another large bowl beat eggs, half and half, four and salt. Pour over the tortillas in the pan. You can cover the dish and place in the fridge or baked immediately.
When ready to bake, preheat the oven to 350 degrees. Uncover dish and sprinkle remaining 1 cup of cheese over tortillas. Sprinkle the rest of the bacon bits over cheese. Cover baking dish and bake for 35 minutes. Uncover dish and bake 10 minutes longer or until set and cheese is melted.
Caramelized Chicken Wings
3 lbs chicken wings
2 tablespoons olive oil
1/2 cup soy sauce
2 tablespoons ketchup
1 cup honey
1 garlic clove, minced, to taste
1 pinch salt
1 pinch ground black pepper
Directions:
1 Preheat oven to 375°F.
2 Place chicken in a 9x13-inch baking dish.
3 Mix the oil, soy sauce, ketchup, honey, garlic, salt and pepper and pour over the chicken.
4 Bake at 375°F (190°C) for one hour or until sauce is caramelized.
Grape Poppers
You could do this with cherries...strawberries or any type of fruit you can make into a ball.
Ingredients
48 fresh grapes
Vanilla Greek yogurt (or desired yogurt flavor)
1 cup chopped pecans (may substitute with any nuts)
toothpicks
Instructions
1. Wash grapes and pat completely dry. Spear each grape with a toothpick.
2. Holding the end of the toothpick, dip each grape in the vanilla Greek yogurt; allow excess coating to drip off.
3. Immediately dip the end of the grape in chopped pecans; place on wax paper to dry.
Chocolate Delight
SERVINGS 8
INGREDIENTS
1 cup flour
1 cup chopped pecans
1/2 cup margarine (softened)
1 (8 ounce) cream cheese (softened)
1 cup confectioners' sugar
1 1/2 cups Cool Whip
2 (4 ounce) packages instant chocolate pudding mix
3 cups milk
DIRECTIONS
Mix flour, chopped pecans, and margarine together. Press into a baking dish and bake at 350 degrees for 20 minutes.
Mix cream cheese, confectioners sugar, and cool whip. Spread mixture on cooled crust, set aside.
Mix instant pudding with milk. Put this mixture on top of cream cheese mixture. Top with cool whip (as much as you want) and a few chopped pecans.
(Any type of pudding will do, but since it's called chocolate delight, I went with chocolate pudding.)
BLT Rollers
We’ve never met a BLT we didn’t like, and our tortilla version is no exception. All the elements of the classic, rolled and cut into bite-size pieces to share with your peeps.
What You Need
1/4 cup KRAFT Real Mayo Mayonnaise
8 slices cooked OSCAR MAYER Bacon, crumbled
1/2 cup chopped tomatoes
2 flour tortillas (8 inch)
1/2 cup shredded romaine lettuce
Make It
Mix cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well. Spread onto tortillas; top with lettuce. Roll up tightly. Cut each into 7 diagonal slices. Enjoy!!
Source: Kraft Foods
Best Ever Banana Cake With Cream Cheese Frosting
Ingredients
1 9x13 pan
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Frosting:
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
Garnish:
chopped walnuts
Directions
Preheat oven to 275. Grease and flour a 9 x 13 pan. In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean. Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist. For the frosting, cream the butter and cream cheese until smooth. Beat in 1 teaspoon vanilla. Add icing sugar and beat on low speed until combined, then on high speed until frosting is smooth. Spread on cooled cake. Sprinkle chopped walnuts over top of the frosting, if desired.
Source: Food.com
Skinny Waldorf Chicken Salad
Ingredients for Honey Mustard Dressing:
1/2 cup The BEST Skinny Ranch Dressing
1 tablespoon plus 1 teaspoon honey
2 teaspoons mustard or spicy brown mustard (not Dijon)
Ingredients for Waldorf Salad:
3 cups cooked chicken, chopped
1 cup seedless red grapes, halved
1 cup apple, unpeeled and diced
1 cup celery, diced
Instructions
1. To Make Dressing: Make the ranch dressing. In a small bowl, add 1/2 cup ranch dressing. Mix in honey and mustard. Refrigerate for at least 1/2 hour before using. Refrigerate the remaining ranch dressing for other uses. It will keep refrigerated for a few weeks.
2. To Make Waldorf Salad: In a large bowl, add the chicken, grapes, apple and celery. Pour in honey mustard dressing and toss well. Refrigerate until ready to serve. This salad will keep in the refrigerator for a few days.
3. See serving tips below for ideas on how to serve this salad.
Makes 4 servings. Each serving about 1 1/2 cups
Food Fact
The lovely Waldorf salad was first created by Oscar Tschirky, Maitre d’ at the Waldorf Hotel on Fifth Ave in New York. This magnificent hotel still exists and is called the Waldorf Astoria. The recipe is over 100 years old. The original salad was made of apples, celery, and mayonnaise. Today chopped walnuts, chicken or other fruits are sometime added.
Serving Tips
This recipe makes about 5 1/2 cups. Serve 1 1/2 cups scooped on a bed of mixed greens or spinach or create chicken salad lettuce wraps. To make the lettuce wraps. Use a head of butter lettuce or romaine. Line each leaf with about 1/2 cup Waldorf chicken salad. Makes about 11 lettuce wraps.
Source: Skinny Kitchen
Slow Cooker Hearty Steak & Tater Soup
Every spoonful of this hearty soup is brimming with beef and potatoes in a rich broth.
Prep Time: 20 min
Total Time: 9 hours 50 min
Makes: 9 servings (1 1/2 cups each)
1 pound beef boneless round steak
1 pound small red potatoes, cut into 1/4-inch slices (4 cups)
2 medium stalks celery, chopped (1 cup)
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
2 cloves garlic, finely chopped
1 tablespoon beef bouillon granules
1/2 teaspoon pepper
4 cans (14.5 ounces each) beef broth
1 jar (6 ounces) Green Giant sliced mushrooms, undrained
1/2 cup water
1/2 cup Gold Medal all-purpose flour
Cut beef into 1x1/4-inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart slow cooker.
Cover and cook on Low heat setting 8 to 9 hours.
Mix water and flour in small bowl; gradually stir into soup until blended. Increase heat setting to High. Cover and cook about 30 minutes or until slightly thickened.
Tout Sweet Russian Tea Cakes
Russian tea cakes, Mexican wedding cakes, Viennese almond crescents--many countries have their own version of these melt-in-your-mouth butter-and-nut cookies. This one was created by Yigit Pura of Tout Sweet patisserie, in San Francisco and Palo Alto. We love it for its extreme crispness and toasty brown-butter flavor, and because it's not too sweet; most of the sugar is on the outside.
Yield: Makes about 40 cookies (serving size: 1 cookie)
Ingredients
1 cup (140 g*) hazelnuts
1 cup plus 6 tbsp. (310 g) unsalted butter, cut into 1/2-in. chunks, at cool room temperature
1/3 cup plus 2 tbsp. (90 g) granulated sugar
3/4 teaspoon kosher salt
Scant 1 tbsp. (10 g) vanilla-bean paste*
1 tablespoon cognac or brandy
3 cups plus 2 tbsp. (435 g) flour
About 1 1/2 cups powdered sugar for rolling
Preparation
1. Preheat oven to 325°. Toast hazelnuts on a rimmed baking sheet until light golden brown and skins start to split, 8 to 10 minutes. Rub warm nuts in a kitchen towel to remove most of skins (it's okay if some stick). Let cool and chop coarsely.
2. Using a stand mixer with the paddle attachment (or a handheld mixer with beaters; cookies will be slightly crumblier), beat butter, granulated sugar, and salt on medium speed until evenly mixed and fluffy, 4 to 5 minutes.
3. In a small bowl, whisk together vanilla-bean paste and cognac. Scrape into butter mixture and mix to incorporate.
4. On low speed, gradually mix in flour, scraping bowl as needed. Add hazelnuts and mix 30 seconds more.
5. Immediately scoop cookies into 1 1/2-tbsp. (25 g) portions and roll into balls. Chill, covered, at least 4 hours and up to 2 days.
6. Preheat oven to 325° with racks in upper and lower thirds. Stack a baking sheet on a second sheet (to help cookies get evenly golden brown). Repeat with 2 more baking sheets. Line top sheet in each stack with parchment paper and set chilled cookie portions on parchment about 1 in. apart.
7. Bake cookies 20 minutes. Switch positions of pans and rotate each 180°; then bake until medium golden brown, almost like biscotti, 25 to 30 minutes more. Slide parchment with cookies onto cooling racks and let cool completely.
8. Put powdered sugar in a large, wide bowl, then roll cookies in powdered sugar. Repeat, lightly pressing sugar onto cookies to form a thick, fluffy coat.
*Pura recommends weighing ingredients on a kitchen scale, since it's more precise. Find vanilla-bean paste at surlatable.com.
Make ahead: Through step 5, up to 2 days, chilled airtight, or 2 months, frozen (thaw overnight in fridge before proceeding). Baked cookies, 2 to 3 days, airtight at room temperature, or up to 2 months, frozen.
Nutritional Information Amount per serving
Calories 146 Calories from fat 52 % Protein 1.7 g Fat 8.6 g Satfat 4.2 g Carbohydrate 16 g Fiber 0.6 g Sodium 30 mg Cholesterol 17 mg
Source: Sunset Magazine