"Spread love everywhere you go. Let no one ever come to you without leaving happier." ~Saint Teresa of Calcutta
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. It rained again yesterday and today already. I actually don't mind as I'm not having to spend much time out in it. Think of the police, firefighters, paramedics, etc. who do. I hope you appreciate them as much as we do. It can be a difficult and thankless job. I know! Its nice to know others care and appreciate our efforts, especially when the news is full of anti-police goings-on. I mean... who're you going to call? Right!
I still have many 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 am including a section from another faithful reader, too. Marilyn M. from Ohio has sent in recipes on a regular basis for years, even during the times when no newsletters were being posted! I have added a few of my own in this issue as well.
Why not take a few minutes and send us a recipe?
For recipes use this link.
For other postables use this link.
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
Want to get to know one another better or share cooking tips? In years past we had a huge gathering of fellow recipe collectors, cooks, and friends at the "QT". Join in at the A to Z Recipes Quick Talk (QT). Here is the link:
http://www.quicktopic.com/37/H/a8K9wr7j97nV/m10249
TREVA'S RECIPES
Sour Cream Sugar Cookies
1 cup shortening
1 & 1/2 cups sugar
2 eggs, beaten
1/2 teaspoon baking soda
3/4 cup sour cream
1 teaspoon vanilla
1 teaspoon salt
3 cups flour
Sugar and fresh-ground nutmeg for sprinkling
Blend shortening and sugar together in a medium bowl. Add beaten eggs. In a large bowl, mix baking soda with sour cream and vanilla. Then add salt and flour gradually, alternating and stirring in between. Add shortening mix and mix well.
Drop by teaspoonful onto baking sheet. Sprinkle with sugar and nutmeg. Bake at 375 degrees for 10 minutes. Enjoy!
Texas Caviar
2 cups fresh tomatoes, chopped
1 can black-eyed peas, drained
1 small sweet onion, chopped
1 clove garlic, minced
One half cup olive oil
One third cup red wine vinegar
One half cup fresh cilantro, chopped
Salt and pepper to taste
Combine all ingredients in a large bowl and chill for several hours before serving with tortilla chips. If you wish, you may also serve with the main course.
The Skinny: Use fat free tortilla chips.
Grilled Mahi-Mahi with Berry Salsa
6 - 8 Mahi-Mahi steaks
Fresh rosemary sprigs
1 pint fresh blueberries
1 pint fresh raspberries
1 pint fresh strawberries, chopped
1 Tbsp. shallots, chopped
One third cup white wine vinegar
One third cup sugar
One quarter cup white wine
Place fresh rosemary on mahi-mahi steaks and grill over medium-high heat for 5 - 8 minutes per side or until firm-tender. Combine remaining ingredients and serve over fish.
The Skinny: Use your favorite sugar substitute. If you cannot tolerate white wine, substitute an equal measure of apple cider.
Tabbouleh Salad
4 cups cooked bulgur wheat (cook according to package instructions)
One quarter cup olive oil
One quarter cup lemon juice
4 Roma tomatoes, diced
One half cup fresh mint, chopped
One half cup fresh parsley, chopped
1 cucumber peeled, seeded and diced
1 small jar artichoke hearts drained and diced
Salt and pepper to taste
Place cooked bulgur wheat in a large bowl and allow to cool. When bulgur wheat is cool add remaining ingredients and stir well. Chill for 2 - 3 hours before serving. Serve chilled.
Skillet Chicken With Mustard Cream Sauce
3-4 servings
2 tablespoons olive oil
3 to 4 (6 ounces) boneless skinless chicken breasts
Salt and freshly ground black pepper
1 clove garlic, finely minced
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons dijon mustard
1 teaspoon chopped fresh thyme, plus more for garnish
1/2 teaspoon dried sage
1 teaspoon honey
Heat olive oil in a large skillet over medium-high heat. Season both sides of chicken with salt and pepper. Add chicken to hot oil in skillet and cook 5-6 minutes per side until cooked through (chicken should register 165°F in thickest part of chicken on an instant read thermometer). Transfer to a plate, cover with foil to keep warm.
Add garlic to remaining oil in pan and sauté 10 seconds, then add chicken broth, cream, mustard, thyme, and sage and cook, stirring constantly, until thickened slightly, about 1-2 minutes. Stir in honey and (if needed) season lightly with salt. Serve chicken with sauce over top and garnish with additional thyme leaves if desired.
Source: PopSugar.com
Dried Apricot and Coconut Macaroons
Makes 24 to 26 macaroons
1/2 cup (125 mL) packed dried apricots, each cut into 3 or 4 pieces
1/2 cup (125 mL) water
3/4 cup (185 mL) plus 1 tablespoon granulated sugar
4 & 1/2 cups (1.125 L) unsweetened shredded coconut
3 large cage-free egg whites
Preheat the oven to 350 F (175 C). Line one or two baking sheets with parchment paper.
In a small saucepan, combine the apricots, water, and 1 tablespoon sugar. Over medium heat, poach the apricots until tender and about 1 tablespoon of the water remains. Remove from the heat, set aside to cool for about 10 minutes, and then transfer to a food processor fitted with the stainless-steel blade.
Add the remaining sugar, the egg whites and 1/2 cup (125 mL) of the coconut. Pulse the machine on and off several times, until the apricots are coarsely chopped; then, let the machine run continuously until the mixture is pureed.
Transfer the puree to the large bowl of an electric stand mixer fitted with the paddle attachment. Add the remaining coconut. On medium speed, beat the mixture until it looks thoroughly combined. Stop the machine and check its consistency by picking up a small amount with clean fingertips, pinching it to see if it holds together; if not, continue to mix for 30 seconds to 1 minute longer and then test again.
Using clean hands, form and pinch together 24 to 26 mounds of the mixture, each weighing about 2 ounces (60 g), arranging them 1 to 2 inches (2.5 to 5 cm) apart on the lined baking sheets. Bake until the tops of the macaroons are well browned, 15 to 20 minutes.
Transfer the baking sheets to a rack until the macaroons have cooled completely. Store in an airtight container at room temperature -- for up to several days -- until serving time.
Pico De Gallo Grilled Cheese Sandwich
Servings: 5
"Grilled cheese with a layer of Pico de gallo makes for a tasty Mexican-inspired lunch. Serve with tomato soup."
Pico de Gallo:
1 tomato, diced
1/2 white onion, diced
2 tablespoons chopped fresh cilantro, or to taste (optional)
1/2 lime, juiced
salt and ground black pepper to taste
Sandwich:
3 tablespoons softened butter, or as needed
10 slices white bread
10 slices provolone cheese
Mix tomato, onion, cilantro, lime juice, salt, and pepper together in a bowl. Spread butter onto 1 side of each bread slice. Arrange bread, butter-side down, onto a work surface. Place 1 slice provolone cheese onto each bread slice and spoon Pico de gallo layer with remaining bread-cheese slices, butter-side up. Heat a skillet over medium heat. Grill each sandwich in the hot skillet until golden brown and cheese is melted, 3 to 4 minutes per side.
http://allrecipes.com/
Crab Salad with Pimiento Mayonnaise
Preparation Time: 20 min/Cook Time: 20 min
Serves: 4
Pimientos and a touch of cayenne enrich a light creamy dressing for a luxurious but healthful seafood salad that makes a sensational lunch or light supper.
1/4 cup nonfat plain yogurt
2 tablespoons reduced-fat mayonnaise
2 tablespoons pimientos, rinsed and patted dry
1 small clove garlic, minced
1/8 teaspoon salt, or to taste
1/8 teaspoon cayenne pepper, or to taste
2 & 2/3 cups cooked crab or lobster meat, picked over (see Ingredient note)
6 cups mixed salad greens
Lemon wedges, for garnish
Combine yogurt, mayonnaise, pimientos, garlic, salt and cayenne in a blender. Blend until smooth. Scrape into a bowl and mix in crab (or lobster). Adjust seasoning with salt and cayenne. Divide greens among 4 large plates and spoon salad on top. Serve with lemon wedges.
Tips: Ingredient Note: Four 1 & 1/4-pound lobsters yield 2 2/3 cups cooked meat.
Nutritional Information Per serving: Calories 192 cal;Carbohydrates 5 g;Dietary Fiber2 g; Fat 3 g; Protein 38 g;Potassium 275 mg; Sodium 794 mg; Cholesterol 122 mg
Nutritional Bonus Per serving: Vitamin A (50% daily value), Vitamin C (35% dv), Folate (34% dv), Zinc (27% dv).
Crockpot Potatoes
1 carton sour cream (16 oz)
2 cans cheddar cheese soup
Few shakes dried onions
1 stick margarine
6-8 medium potatoes (boiled)
Melt margarine in saucepan and add sour cream and soups and onions. Combine with cooked potatoes in crock pot on low. Heat up for 1-2 hours.
Stuffed Meat Loaf
1 & 1/3 cups water
1/2 cup milk
2 Tbsp. butter
1 tsp. salt
1 &1/3 cups mashed potato flakes
1 egg beaten
1/3 cup quick-cooking oats
1/2 cup celery, diced
1/3 cup onion, diced
1/2 tsp. pepper
1 pound ground beef
1 cup cheddar cheese, shredded
One quarter cup ketchup
In a saucepan, combine water, milk, butter and salt and bring to a boil, then stir in mashed potato flakes and set aside. In a large bowl, combine egg, oats, celery, onion and pepper and mix, then add ground beef and mix well. Place beef mixture on a piece of wax paper and spread out to form a rectangle. Spread mashed potatoes over beef and sprinkle with cheese. Roll up and secure the seam. Place seam side up in a greased 13 x 9-inch baking dish. Bake at 350 degrees for 30 minutes, pour ketchup over the top and cook another 20 minutes or until meat is fully cooked.
The Skinny: Use your favorite egg substitute and the leanest ground beef you can find.
Slow-Cooker Chocolate Bananas Foster
1/2 cup butter, melted
3/4 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon rum extract or 1/4 cup white rum
2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
6 bananas
1 tablespoon cornstarch
3/4 cup chocolate chips
3/4 cup chopped walnuts, toasted
Vanilla ice cream, for serving
Place the butter, brown sugar, vanilla extract, rum extract or rum, lemon juice, and cinnamon into a slow cooker. Stir the ingredients together.
Peel the bananas, slice them widthwise into 1-inch discs, and place the pieces in a medium-size bowl with the cornstarch. Carefully toss the bananas until they're coated with the corn starch and spoon them into the slow cooker. Carefully fold them into the butter/sugar mixture until well coated. Set the slow cooker on high and cook for 1 hour.
After the cooking time ends, remove the lid and stir the bananas, being careful not to break them up. Sprinkle the chocolate chips and walnuts over top. Place the lid back on and let it sit for 5 more minutes, or until the chocolate chips are melted. Serve over ice cream.
Quick and Easy Potato Soup
Mashed potatoes serve as the base for this creamy Baked Potato Soup. Be sure to provide all of your favorite baked potato toppers to go along with this warm bowl of comfort.
Ingredients:
1/4 cup butter
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup all-purpose flour
1 extra-large chicken bouillon cube
1 (24-oz.) package frozen steam-and-mash potatoes
2 cups milk
1/2 teaspoon pepper
Toppings: cooked and crumbled bacon, shredded sharp Cheddar cheese, sliced green onions
Preparation
1. Melt butter in a Dutch oven over medium heat; add onion and garlic, and cook, stirring often, 5 to 10 minutes or until golden.
2. Sprinkle onion mixture with flour, and stir until coated. Stir in bouillon cube and 3 cups water. Bring to a boil over medium heat, stirring often. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
3. Meanwhile, microwave potatoes according to package directions. (Do not add butter or milk.) Stir potatoes, milk, and pepper into onion mixture. Cook over medium heat, stirring occasionally, 10 minutes or until thickened. Serve with desired toppings.
The Sandwich: Combine 1/4 cup mayonnaise; 2 Tbsp. reduced-fat refrigerated pesto sauce; and 1/3 lb. peeled, cooked, and chopped shrimp. Spoon onto 6 toasted French bread slices. Sprinkle with grated Parmesan cheese. Bake at 400° for 10 minutes or until browned and bubbly.
Butternut Squash and Sausage Lasagna
Serves 8
1 medium butternut squash (about 2 1/2 pounds)
1 tablespoon olive oil
1 1/2 pounds sweet Italian sausage, casings removed
1 pound dry lasagna noodles
1 pound fresh spinach
1/2 cup (4 ounces) unsalted butter
1/2 cup all-purpose flour
6 cups whole milk
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 pound fresh mozzarella, torn into bite-size pieces
1/2 cup grated Parmigiano Reggiano
Butter, to grease the dish
Cook the butternut squash: Preheat the oven to 400 F. Peel the squash and cut the neck into round slices, 1/4-inch thick. When you get to the bottom of the squash, slice it in half, remove the seeds and pulp, and slice each half into 1/4-inch thick half-moons. Place the slices on a large baking sheet, drizzle with the olive oil and toss to evenly coat. Spread the squash in an even layer and roast until tender, about 20 minutes, flipping halfway through.
Cook the sausage: Place a large skillet over medium-high heat and, once hot, add the sausage to the pan. Once it begins to brown, use a wooden spoon to break the sausage into small pieces. Continue to cook, stirring occasionally, until uniformly browned and cooked through.
Cook the noodles: While cooking the sausage, bring a large pot of salted water to a boil over high heat. Stir in the noodles and cook until al dente. Remove using tongs and place in a single layer on clean kitchen towels.
Blanch the spinach: Fill a bowl with ice and cold water, and place it near the stove. Bring the pasta water back to a boil and add the spinach. Cook until wilted and bright green. Scoop the spinach from the water with a slotted spoon and transfer to the ice water bath. Once cool, drain the spinach, squeeze it of excess water, and then chop finely.
Make the bechamel: In a deep saucepan or medium pot, melt the butter over medium heat. Stir in the flour and cook for 2 minutes. Slowly pour in the milk, whisking to combine smoothly. Add the nutmeg and salt and continue cooking, stirring often, until thick enough to coat the back of a spoon.
Assemble and cook the lasagna: Heat the oven to 350 F.
Grease the bottom of a 2-quart baking dish. Add a single layer of noodles, and spread about a fourth of the bechamel over top. Top with half the spinach and a third of the mozzarella. Add another layer of noodles, a fourth of the bechamel, half the sausage, half the squash and another third of the mozzarella. Add a third layer of noodles, a fourth of the bechamel, the second half of the spinach, the second half of the sausage, the second half of the squash and the final third of the mozzarella. Add one more layer of noodles and the final fourth of bechamel. Finally, sprinkle the Parmigiano Reggiano over the top of the lasagna.
Bake the lasagna until hot and the cheese has melted, 30 minutes. If you'd like, finish for a few minutes under the broiler until the top develops golden brown spots. Cool at least 15 minutes before serving.
Recipe notes: You'll need enough noodles for four layers, so base the exact amount on how many needed to cover the bottom of your baking dish four times. For my baking dish, the amount is just shy of 1 pound dry noodles.
Source: Sarah Crowder, a writer for TheKitchn.com
Citrus-Infused Strawberries
A touch of lemon juice and Grand Marnier add zippy citrus notes to fresh strawberries. Serve with a dollop of lightly sweetened whipped cream.
Makes: 4 servings, 3/4 cup each
Active Time: 5 minutes/Total Time: 20 minutes
1 pound fresh strawberries, hulled and sliced
2 tablespoons sugar
1 tablespoon Grand Marnier, or other orange liqueur
1 teaspoon lemon juice
Combine strawberries, sugar, Grand Marnier (or other orange liqueur) and lemon juice in a medium bowl. Let stand, stirring once or twice, until the strawberries release their juice, about 10 minutes.
Nutrition Per serving:
73 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 17 g carbohydrates; 1 g protein;
2 g fiber; 1 mg sodium; 178 mg potassium.
Nutrition bonus: Vitamin C (112 percent daily value). Carbohydrate servings: 1 Exchanges: 1 fruit
Source: EatingWell
Country Casserole
2 cups small shell pasta, cooked and drained
3 cups frozen mixed vegetables, cooked and drained
2 cups shredded cheddar, divided
One can French fried onions, divided
2 cups shredded cooked chicken (can use canned chicken or rotisserie)
1 can cream of chicken soup
1/4 cup milk
1 teaspoon pepper
1 teaspoon garlic powder
1/2 teaspoon salt
Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9 x 13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer.
On the day you want it, take it out the night before and refrigerate or place in fridge that morning. If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!
Source: Southern Plate
MARILYN'S RECIPES
Pumpkin Cream Cheese Cake
2 cups all-purpose flour
1 Tbsp. pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
1 (15 oz) can pumpkin (pure pumpkin puree)
1 cup granulated sugar
1/2 cup packed brown sugar
3 large eggs
1/2 cup vegetable oil
2 teaspoons vanilla extract
Cream Cheese Topping
8 oz cream cheese
1/4 cup granulated sugar
1 large egg yolk
1 Tbsp. vanilla extract
Preheat oven to 325 F. Lightly grease 13x9 baking pan; set aside. In a large bowl combine pumpkin, sugars, eggs, oil and vanilla. Slowly add in flour, pumpkin spice, baking soda and salt; Mix well. Pour cake batter into prepared pan. In a separate bowl beat cream cheese, sugar, egg yolk, and vanilla until combined. Spoon cream cheese mixture onto cake batter and swirl using a knife. Bake 50 minutes at 325 degrees or until center is set. Allow to cool before serving. Enjoy!
Chocolate Chip Coconut Pie
2 cups coconut
1 1/2 cups chocolate chips (recommended MILK)
1 (14 oz) can sweetened condensed milk (NOT evaporated)
1 tsp. vanilla
1/2 cup preferred nuts (optional)
1 graham cracker pie crust
Preheat oven to 350. Set pie crust aside.
In a medium bowl combine all other ingredients, mix well. This is the pie filling.
Scoop mixture into pie evenly ~ place in oven.
Bake for 25-30 minutes, or until the coconut starts turning a light golden brown.
Let cool for 5 minutes and then ENJOY!
Easy Pear Bundt Cake
Finely chopped pears and syrup add sweet flavor and prevent the cake from drying out. And since there's no oil added to the batter, this tender cake is surprisingly low in fat.
1 can (15 oz) reduced-sugar sliced pears
1 package white cake mix (regular size)
2 large egg whites
1 large egg
2 teaspoons confectioners' sugar
Drain pears, reserving the syrup; chop pears. Place pears and syrup in a large bowl; add the cake mix, egg whites and egg. Beat on low speed for 30 seconds. Beat on high for 4 minutes. Coat a 10-in. fluted bundt/tube pan with cooking spray and dust with flour. Add batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Enjoy!
Yield: 16 servings.
Crescent Breakfast Ring
You're stuffing a crescent roll with cheesy eggs and bacon. YUM!
8 slices bacon
6 large eggs
1/3 cup chopped chives, plus more for garnish
1 Tbsp. garlic powder
kosher salt
Freshly ground black pepper
1 tube crescent rolls
1 cup shredded Cheddar
1/2 cup shredded mozzarella
1 egg, beaten with 1 Tbsp. water (for egg wash)
Preheat oven to 375 degrees F.
In a large skillet over medium heat, cook bacon. Transfer to a paper towel-lined plate. Drain half the fat from skillet.
In a large bowl, whisk eggs with chives and garlic powder.
Season with salt and pepper. Add to skillet and scramble.
Line a large baking sheet with parchment paper. Unroll crescent rolls and piece together like a sun shape, slightly overlapping, on the parchment. Place a slice of cooked bacon on top of each crescent roll. Top ring with cheddar and scrambled eggs, then with mozzarella. Season with more pepper. Gently roll up.
Brush with egg wash and bake until golden, 10 to 15 minutes. Garnish with more chives and serve. Enjoy!
Yield: Serves 4
Easy Oven Roasted Cauliflower
1 head of Cauliflower
EVOO or Avocado oil
Salt/pepper
Butter
Parsley, chopped
Preheat your oven to 400º Fahrenheit.
Trim bottom of cauliflower and remove all leaves and hard stem – but without breaking apart the cauliflower. Go ahead and give it a quick rinse, patting it to dry.
Generously drizzle your extra virgin olive oil on top. It’s the key to a perfectly roasted cauliflower head.
Then add salt and pepper. Using your hands spread the oil and seasonings all around the cauliflower.
Put it in a oven safe pan and tightly cover it with foil, without leaving any gaps. Our favorite way to cook is with cast iron skillets,
Cook in the oven for 40 – 50 minutes, depending on the size of your cauliflower.
Check with a knife, if it slides in easily, then it’s cooked.
Remove foil and allow it to roast for an extra 5 to 10 minutes so it turns golden brown. Keep an eye on it, so it doesn’t burn, especially since cast iron continues to cook a bit even when not actively being heated.
Melt 3 Tbsp of butter and mix in the parsley, then drizzle or brush it on the cauliflower while it’s still hot.
Once it’s sliced, it may need extra seasonings. Enjoy, it may be the best way you eat cauliflower!
Berry Smoothie Pie
1 package (.3 oz) sugar-free strawberry gelatin
1/3 cup reduced-calorie reduced-sugar cranberry juice
3/4 cup (6 oz) raspberry yogurt
3 cups chopped fresh strawberries
1 (8 inches) graham cracker crust
Fat-free whipped topping, optional
In a small microwave-safe bowl, sprinkle gelatin over cranberry juice; let stand for 1 minute. Microwave on high for 40 seconds; stir. Let stand for 1 minute or until gelatin is completely dissolved. In a blender, combine the gelatin mixture, yogurt and strawberries; cover and process until blended. Pour into crust. Refrigerate for 4 hours or until set. Serve with whipped topping if desired. Enjoy!
Yield: 6 servings.
Hearty Busy-day Stew
1-1/2 pounds beef stew meat
1-1/2 pounds potatoes (about 3 medium), peeled and cut into 1-inch cubes
1 can (14-1/2 oz) diced tomatoes, undrained
1 can (14-1/2 oz) beef broth
2-1/2 cups fresh baby carrots (about 12 ounces)
1 large tomato, chopped
1 medium onion, chopped
2 Tbsp. taco seasoning
2 garlic cloves, minced
1/2 teaspoon salt
2 Tbsp. cornstarch
2 Tbsp. cold water
In a 5- or 6-qt. slow cooker, combine the first ten ingredients. Cook, covered, on low 7-9 hours or until beef and vegetables are tender. In a small bowl, mix cornstarch and water until smooth; gradually stir into stew. Cook, covered, on high 30-45 minutes longer or until stew is slightly thickened.
Yield: 6 servings.
Crockpot Casserole
1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can Hunt’s tomato sauce
1 (15 oz.) can Hunt’s stewed tomatoes
1 tsp. McCormick oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (OR use fresh spinach)
16 oz. Barilla bowtie pasta, cooked
1/2 cup Kraft parmesan cheese, shredded
1 1/2 cup Kraft mozzarella, shredded
Brown ground beef, onion and garlic.
Put in a slow cooker, add sauce, tomatoes and seasonings.
Cook for 6-7 hours on low.
Add remaining ingredients during the last 30 minutes of cooking, mix well and turn crock-pot to high.
Save some of the mozzarella, add it on top and let it melt. Enjoy!
Caramel-Pecan Bars
1 cup butter, cubed
2-1/4 cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 cups chopped pecans
Confectioners' sugar, optional
In a large saucepan, combine butter and brown sugar over medium heat until sugar is dissolved. In a small bowl, beat eggs and vanilla. Gradually add hot sugar mixture, stirring constantly. Combine flour and baking powder; gradually add to the butter mixture and mix well. Stir in pecans. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs and edges are crisp. Cool on a wire rack. Dust with confectioners' sugar if desired. Cut into bars. Enjoy!
Yield: 4 dozen.
Cheesy Baked Hash Brown Patties
4 red potatoes
1/2 cup butter, melted
1 cup cheddar cheese, shredded
2 eggs, whisked
1/4 cup chives, chopped
1 Tbsp. garlic salt
1 teaspoon oregano
1/2 teaspoon pepper
Preheat oven to 400°F. Peel and grate the potatoes.
Drop shredded potatoes into a large bowl of ice water to remove surface starch.
Strain or squeeze potato shreds and transfer to a large bowl.
Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
Bake for 40-45 minutes or until brown and crispy. Allow to cool for 5 minutes.
Serve warm and enjoy!
Serves: 9
Sugar-Free Lemonade
Fresh lemons, and the best part - no sugar (or artificial sweetener) added!
4-5 lemons
1 Liter (4 cups) unsweetened apple juice
Juice lemons and combine with apple juice - that's it!
Succotash Salad
2 cups 1-inch-sliced fresh green beans
1 (16 oz) package frozen lima beans, thawed
1 cup grape tomatoes, sliced lengthwise
1/2 cup minced red onions
10 fresh basil leaves, cut into chiffonade
6 ears corn, kernels removed (about 4 cups)
1 avocado, cut into chunks
1 jalapeno, seeded and minced
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 teaspoon honey
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Bring a large pot of water to a boil; prepare an ice water bath. Blanch the green beans in the boiling water until bright green and crisp-tender. Immediately transfer to the water bath to stop the cooking process. Drain thoroughly. In a large bowl, combine the green beans, lima beans, tomatoes, onions, basil, corn, avocados and jalapenos. In a separate bowl, whisk the oil, vinegar, honey, salt and pepper together. Add the vinaigrette to the salad and toss to coat. Enjoy!
MY RECIPES
Cinnamon Apple Pie Bread Pudding
Prep time 10 mins
Cook time 50 mins
Total time 1 hour
Serves 16
A delicious, sweet bread pudding with apples, cinnamon, walnuts, and sugar drizzled with a sweet vanilla glaze that is super easy to make.
Ingredients
1 pound loaf challah bread (or french bread, or cinnamon bread)
2 cups heavy cream
1 cup milk
½ cup sugar
2 teaspoons cinnamon, divided
5 eggs
2 teaspoon vanilla, divided
1 (20 ounce) can apple pie filling (or make your own)
½ cup chopped walnuts
1-1/2 cups powdered sugar
1 tablespoon milk (adjust the amount of milk to desired consistency)
Instructions
Preheat oven to 350° F. Either spray with cooking spray or grease and flour a 9x13 baking dish. Cut or tear bread into 1-inch bite size pieces. Spread evenly into the baking dish. In a medium bowl, whisk together cream, milk, sugar, eggs, 1 teaspoon cinnamon and 1 teaspoon vanilla. Pour mixture over bread cubes and let sit about 5 minutes. Spread apple pie filling over the top of the bread. Sprinkle walnuts evenly over the top. Bake uncovered for 50-55 minutes or until puffed and browned on top. Remove from oven and let cool while you mix together the powdered sugar and milk for the icing. Stir in the remaining cinnamon and vanilla to the glaze. Once the bread pudding has cooled for about 10 minutes (if you can wait that long), drizzle the icing over the bread pudding and serve.
Source: Author: Michele @ Flavor Mosaic
Easy Hummingbird Cookies
10 min prep time
45 min total time
7 ingredients
36 servings
Ingredients
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
2 cups shredded coconut
1 small banana, mashed
1/2 cup chopped dried pineapple
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 container (16 oz) cream cheese ready-to-spread frosting
Steps
1 Heat oven to 350°F.
2 In large bowl, mix 1 roll (16.5 oz) Pillsbury refrigerated sugar cookies, 2 cups shredded coconut, 1 small banana, mashed, 1/2 cup chopped dried pineapple, 1 teaspoon ground cinnamon and 1 teaspoon vanilla.
3 Scoop heaping tablespoons dough 2 inches apart onto ungreased cookie sheet.
4 Bake 12 to 14 minutes or until edges are just golden.
5 Cool 5 minutes before removing to cooling rack to cool completely.
6 Frost cookies with 1 container (16 oz) cream cheese ready-to-spread frosting.
Million-Dollar Manicotti
Cream cheese in the ricotta filling and a splash of cream in the sauce give this classic Italian baked pasta an added richness.
Ingredients
1 box (8 oz) manicotti shells (14 shells)
3 cups shredded mozzarella cheese (12 oz)
1 container (15 oz) ricotta cheese
1 box (10 oz) Cascadian Farm frozen organic cut spinach, thawed, drained, squeezed dry
4 oz cream cheese, softened
1/4 cup shredded Parmesan cheese
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
1 egg, slightly beaten
1 jar (25.5 oz) Muir Glen organic tomato basil pasta sauce
1 lb ground beef
1/4 cup heavy whipping cream
Directions
Heat oven to 375°F. Cook manicotti as directed on box. Rinse with cool water; drain well. In large bowl, stir together 2 cups of the mozzarella cheese, the ricotta cheese, spinach, cream cheese, Parmesan cheese, pepper flakes, garlic and egg. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1 cup of the pasta sauce in bottom of baking dish. Spoon ricotta mixture into manicotti; place in dish. Heat 10-inch skillet over medium heat. Add beef, and cook 5 to 7 minutes or until browned; drain. Stir in remaining pasta sauce and whipping cream. Spoon mixture over filled manicotti. Sprinkle remaining 1 cup mozzarella cheese on top. Cover tightly with foil; bake 28 to 33 minutes or until sauce is bubbling. Uncover; bake 12 to 15 minutes longer or until edges of pan are bubbling. To freeze: Line 13x9-inch (3-quart) glass baking dish with plastic wrap, leaving enough overhang to completely enclose assembled manicotti. Cool sauce completely, covered, 30 to 40 minutes in refrigerator before assembling manicotti. Assemble manicotti in dish, and cover with another layer of plastic wrap. Freeze unbaked manicotti about 8 hours or until completely frozen. Transfer frozen manicotti to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove plastic wrap; transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover tightly with foil; thaw completely in refrigerator, up to 48 hours. Heat oven to 375°F. Bake 48 to 55 minutes or until sauce is bubbling; remove foil, and bake 12 to 15 minutes or until bubbly (165°F in center). Let stand 5 to 10 minutes before cutting and serving.
Rotisserie Chicken Enchiladas Verdes
Ingredients
Meat from a roast or rotisserie chicken, bones and skin discarded and meat pulled bite-sized pieces
1 1/2 cups (8 ounces) shredded Swiss cheese, divided
1 1/2 cups (8 ounces) shredded Monterey Jack or mild white cheddar cheese, divided
1 small red onion, peeled and very thinly sliced
Juice of 2 limes, divided
Salt and pepper
2 tablespoons olive or vegetable oil
1 white onion, chopped
4 cloves garlic, chopped
2 jalapeño or Serrano peppers, chopped
8 tomatillos, husked, rinsed and chopped
1 teaspoon ground cumin
A handful cilantro leaves, chopped
1 1/2 cups chicken stock
12 corn tortillas
Sour cream
Preparation
Preheat oven to 350°F.
Combine chicken with half of each of the shredded cheeses. Dress red onions with juice of 1 lime, salt and pepper.
In a large skillet, heat oil over medium heat, 2 turns of the pan. Add onions, garlic, peppers and tomatillos, and season with salt, pepper and cumin. Cook 10-12 minutes, stirring frequently until onions have softened and the tomatillos begin to break down. Purée half the tomatillos with stock, add back to pan with juice of remaining lime. Add cilantro and adjust salt and pepper.
Char the tortillas to soften and blister over gas burner or in an ungreased hot skillet.
Fill charred tortillas with chicken and cheese, roll up and place seam-side down in a casserole dish. Cover tortillas with sauce then dot with a little sour cream and top with remaining cheese.
Bake the enchiladas 30-40 minutes to golden. Top with red onions and serve.
Source: Rachael Ray Show
Italian Pot Roast
Modified to reduce fat, sodium and total calories.
1 (2 1/2-lb.) boneless beef round roast
1 medium onion, sliced
1/4 tsp. salt
1/4 tsp. pepper
2 (8 oz.) cans no-salt-added tomato sauce
1 (0.7 oz.) package Italian salad dressing mix
Slice roast in half for even cooking; place into 3 1/2 quart electric slow cooker.
Add onion and remaining ingredients.
Cover and cook on high setting 5 hours, or until roast is tender. Or, cover and cook on high setting 1 hour; reduce to low setting and cook 7 to 8 hours.
Slice and serve with vegetables and sauce.
Serves 8.
Source: Mississippi Baptist Medical Center, Author: Clinical Dieticians
Old School Drumstick Cake
Ingredients
1/4 cup margarine or butter, melted
1 1/2 cup graham cracker crumbs
1/2 cup sugar
1/2 cup peanut butter
2 teaspoons vanilla
8 ounces cream cheese, softened
1 tub of Cool Whip (2 cups)
Instructions
Combine graham cracker crumbs and butter. Put flattened crust into a 9x13"pan.
Mix together all ingredients except Cool Whip.
Fold in cool whip and put mixture in pan. Drizzle with chocolate syrup. Freeze until ready to serve.
Source: http://www.recipelion.com/Frozen-Desserts/Old-School-Drumstick-Cake#014AwiP7fYeX0jkL.99
Spicy Cheesy Chili Sauce Lasagna
A simple meat lasagna that packs a spicy kick!
Ingredients
2 pounds spicy Italian sausage
2 tablespoons olive oil
1 (28 oz.) can Muir Glen organic diced tomatoes with basil and garlic
1 (14 oz.) can Muir Glen organic tomato sauce
1 (12 oz.) can chili sauce
18 oz. mozzarella cheese, grated
(Grated Asiago or Parmesan for top)
6 large lasagna noodles, cooked al dente
Salt and pepper
Directions
Preheat oven to 350ºF. In a large skillet over medium heat, add olive oil and sausage and cook until sausage is browned, 8-10 minutes. Add tomatoes and chili sauce and stir together. Let sauce and sausage simmer for 15-20 minutes so it thickens slightly. Season with salt and pepper. Cook noodles according to package (or use no-cook noodles). In a 9x13-inch casserole dish, spoon in a cup of sauce. Lay 3 noodles on the sauce as the bottom layer. Sprinkle on about half of the cheese, then scoop in half of the remaining sauce. Add another layer of noodles, half of the remaining cheese, the last of the meat sauce, and the last of the cheese. Bake lasagna for 30 minutes until cheese is melted and bubbling. Let cool briefly before serving!
Breakfast Quesadillas with Creamy Salsa Verde Topping
Makes 12 servings
Ingredients:
Dipping Sauce
1/2 cup sour cream
3 Tbsp salsa verde
2 Tbsp seeded and chopped jalapeño, preferably red for color
1 Tbsp chopped fresh chives
Pinch of cayenne
Quesadillas
1 Tbsp unsalted butter
2 uncooked bacon slices, finely chopped
1/4 cup shredded potatoes
1/4 cup smoked sausage, finely chopped
2 scallions, sliced
4 large eggs, beaten
Pinch of paprika
Vegetable oil spray
2 (12") flour tortillas
1/2 cup (2-oz) shredded pepper jack or jalapeño cheddar
Preparation:
To make the dipping sauce, whisk together the sour cream, salsa verde, jalapeño, chives, and cayenne in a bowl.
To make the quesadillas, melt the butter in a large skillet over medium heat. Add the bacon pieces and cook for 3-4 minutes, until slightly crisp. Add the potatoes, sausage, and scallions, and cook for an additional 2 minutes, stirring frequently until the potatoes develop some color. Add the eggs and paprika. Cook until the eggs are set. Remove the egg mixture to a bowl. Wipe the skillet clean.
Spray the skillet with vegetable oil spray. Place a tortilla in the skillet and fill half of the tortilla with half of the eggs. Top with half of the cheese. Fold the tortilla in half and cook for 2-3 minutes on each side. Remove from the pan and keep warm. Repeat with the remaining ingredients. Cut the quesadillas into 4 wedges and serve with the dipping sauce.
Source: QVC
http://www.qvc.com/TheBestBreakfastQuesadillas.content.html
Lemon Bundt Cake
This cake is light and lemony. Adding Duke's to the mix makes it extra moist.
Ingredients:
1 package yellow cake mix
1 package instant lemon pudding mix
½ cup Duke's Mayonnaise
3 eggs
1 cup water
1 tsp. lemon extract
Preparation:
Preheat oven to 350° F. Using an electric mixer, mix all ingredients until well combined. Pour the batter into a greased Bundt pan. Bake for 50-55 minutes. Cool cake completely in the pan, at least 1 hour. Invert the cake on a plate. Top with lemon glaze.
Lemon Glaze
Ingredients:
2 cup powdered sugar
3-4 Tbsp. lemon juice
Preparation:
Whisk the powdered sugar with 3 Tbsp. of the lemon juice. If necessary, add the remaining Tbsp. of lemon juice so that the glaze reaches a pourable consistency. Pour over cooled cake.
Source: Duke's Mayonnaise
Ranch Ritz Crackers
1 stick melted butter
1 packet Ranch dressing mix
1/4 c. grated Parmesan
1 tbsp. red pepper flakes
1 tsp. garlic powder
1 box Ritz crackers
Directions
Toss box of Ritz crackers with all 5 ingredients. Bake in 300 degree oven for 15 minutes
Homemade Frosting
With mixer mix well:
1 box cream cheese
1 stick butter
1 tablespoon vanilla.
Add:
1 lb bag powdered sugar, mix well.
Then by hand fold in:
1 tub cool whip.
Awesome!