"The things you take for granted someone else is praying for."
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. I hope your corner of the world is as pleasantly "cool" as mine. Of course, here in Texas, anything below 90 mid-day is cool. Working nights I've been asleep during the higher temperatures. The nights have been spectacular with cooler temps under a clear sky. Life is good! Speaking of good, Trey and I are so excited about our vacation being less than 2 weeks away which is VERY good! Trey has worked hard to help pay for this trip and even harder since Angela and her husband will be joining us. Forgive me but YEE-HAA!!
Today we've got more recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader and another faithful reader, Marilyn M. from Ohio. I will continue to post their recipes here until such time I have enough from YOU to begin posting those again. Again I have added a few of my own in this issue as well.
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https://www.quicktopic.com/37/H/a8K9wr7j97nV/p11512.11496#QTmsg11504
TREVA'S RECIPES
Mexican Hot Fudge Sundae Bowls
Yield: Serves 4 (serving size: 1 sundae)
4 (6-inch) corn tortillas
1 tablespoon sugar
3/4 teaspoon ground cinnamon
Cooking spray
2 ounces semisweet chocolate chips
2 tablespoons whole milk
1 tablespoon corn syrup
1 1/2 teaspoons instant espresso granules
2 cups dulce de leche low-fat frozen yogurt
1 teaspoon flake salt
Preheat oven to 375°. Wrap tortillas in slightly dampened paper towels. Microwave at HIGH 40 seconds. Combine sugar and ground cinnamon in a bowl. Coat tortillas with cooking spray; sprinkle 1 side of each tortilla with sugar mixture. Invert a 12-cup muffin pan; place tortillas, sugar side up, in the space between 4 muffin cups. Press gently to form a bowl. Bake at 375° for 20 minutes; cool in pan. Combine chocolate chips, milk, corn syrup, and instant espresso in a metal or glass mixing bowl. Place bowl over a saucepan of simmering water, whisking until smooth. Spoon 1/2 cup frozen yogurt into each tortilla. Top each with 1 tablespoon sauce; sprinkle sundaes evenly with flake salt.
Calories: 305; Fat: 7.2g; Sat Fat: 7.2g; Sodium: 205mg
Source: Cooking Light, August 2015
Egg Clouds
This simple dish is as delicious to eat as it is appealing to look at, with whole creamy yolks and a cloud of egg whites baked to perfection. For an even more flavorful treat, add one or more of your favorite ingredients to the beaten whites before baking. We've enjoyed mixing in crumbled cooked breakfast sausage or bacon, or sautéed diced yellow onion and bell pepper seasoned with minced fresh herbs.
Easy Baked Egg Recipe
8 eggs
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Separate the eggs, being careful to keep the egg yolks whole. Put the egg whites in a clean bowl and beat with a stand mixer or handheld mixer on medium-high speed until medium-stiff peaks form that hold their shape when the beater is lifted but are not at all dry. Using a rubber spatula, gently fold in the Parmesan and salt in a few quick strokes, taking care not to deflate the whites.
Scoop the egg white mixture onto the prepared baking sheet in 8 mounds, using 1/2 to 3/4 cup for each mound and spacing the mounds at least 1 inch apart. Using the back of a spoon, create a small well in the center of each mound. Carefully place an egg yolk in each well.
For creamy yolks, bake for 14 to 16 minutes, until the yolks have set and the whites are light golden brown. For runny yolks, remove from the oven after 8 to 10 minutes.
Season with salt and pepper and serve hot.
Source: The Perfect Egg, by Teri Lyn Fisher and Jenny Park
Snickerdoodle Smoothies
Yield: Four 8-ounce servings
Prep Time: 10 minutes
A delicious, sweet smoothie snack! The Snickerdoodle Smoothies not only taste good, but look good too! Just like classic snickerdoodles! If you really want to be festive, go ahead and sprinkle some cinnamon on top.
2 cups milk
4 frozen underripe bananas
4 tablespoons pure maple syrup
3 tablespoons almond butter
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1. Pour the milk into a blender. Slice the bananas and add them to a blender.
2. Add the maple syrup, almond butter, vanilla extract and cinnamon. Blend until smooth.
Source: Best 100 Smoothies for Kids by Deborah Harroun
No Bake Peanut Butter Bars
1 cup butter melted
2 cups graham cracker crumbs (use the boxed kind, or grind them in a food processor. Tiny granules.)
2 cups confectioners’ sugar (aka powdered sugar)
1 cup + 4 tablespoons peanut butter
1 & 1/2 cups milk chocolate chips
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. (I did mine in a 9X9 square pan because I wanted them thicker) In the microwave, melt the chocolate chips with the peanut butter, stirring every 30 seconds until melted until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.
How To Make Pork Dumplings
With a recipe that makes 80 dumplings, enlist a few friends to help you cook.
If you think frozen pork dumplings from the store are addictive, then just you wait until you try these homemade fellas. They are everything you want in a dumpling: plump and nicely chewy, filled with tender pork, flavored with fresh ginger, green onion and sesame oil. Bet you can't eat just one. Whether you're celebrating something with friends or stocking your freezer for a busy month ahead, these dumplings should definitely be on your list. Even if you're not celebrating anything, dumplings are a good project to tackle with a few friends -- the recipe I give here makes about 80 little dumplings, and many hands make the otherwise tedious task of folding each one fly by. Afterward, split them up, and you each have a few dinners you can stash in your freezer.
I use store-bought dumpling (or gyoza) wrappers to make my dumplings -- they're dependable and easy to find and use. Look for them near the tofu in the produce section of your grocery store, or plan a trip to your nearest Asian market.
The recipe I use below is a slight adaptation of one of our earliest Kitchn recipes: Kenny Lao’s Rickshaw Dumplings. This is the recipe that introduced me to the delicious possibilities of the homemade dumpling, for which I will be eternally grateful.
Pork Dumplings
Makes 70 to 80 dumplings
1/2 medium head Napa cabbage (about 1 pound)
1 tablespoon kosher salt
1 pound ground pork
1 bunch scallions, thinly sliced (about 1 cup)
1 bunch cilantro, minced (about 3/4 cup)
3 tablespoons soy sauce
2-inch piece fresh ginger, grated on a microplane or finely minced (about 3 tablespoons)
2 tablespoons sesame oil
2 large eggs, whisked
1 (12-ounce) package round dumpling, wonton, or gyoza wrappers
1. Slice the half-head of cabbage down its length, through the root, to make two quarters. Then slice each quarter into very thin strips, cutting cross-wise. Toss the slices with the salt in a large mixing bowl and set aside for 5 to 10 minutes.
2. While it rests with the salt, the cabbage will start to release liquid. When it's ready, grab handfuls of the cabbage and squeeze out the water. Transfer the squeezed cabbage to another mixing bowl.
3. Combine the cabbage with the rest of the filling ingredients: To the bowl with the squeezed cabbage, add the ground pork, sliced scallions, cilantro, soy sauce, ginger, sesame oil and eggs. Work the mixture together with your hands until fully combined.
4. Arrange your dumpling-making station. Clear a large space on the counter. Set a small bowl of water, the bowl of filling and a parchment-lined baking sheet nearby. Open the package of dumpling wrappers and arrange a few on the work space in front of you.
5. Place 1 scant tablespoon of filling on each dumpling wrapper. It doesn't look like much filling, but using any more gets messy and makes the dumplings hard to pleat closed! Once you get the hang of pleating the dumplings, you can try adding a bit more.
6. Dip your finger in the bowl of water and run it around the edge of the dumpling. This will help it to seal closed.
7. Lift the dumpling from the work surface and fold it in half. Press the top closed.
8. Use your opposite thumbs to fold a tiny pleat on either side of the dumpling, then press firmly to seal the dumpling closed. You may need to dab a little water under the pleat to make it stick closed.
9. Continue filling and pleating the rest of the wrappers using the remaining filling -- this is where having a few extra hands comes in handy! As you finish each dumpling, line it up on the parchment-lined baking sheet.
10. You can cook the dumplings immediately, or freeze them on the baking sheet. Once frozen solid, gather them into a freezer container and keep frozen for up to three months.
11. Film a skillet with about a tablespoon of oil and warm over high heat. When the oil is shimmering, arrange the dumplings in the pan as close as they'll fit without actually touching. Cook until the bottoms have turned brown and golden.
12. Pour 3 tablespoons of water in the pan -- the water will immediately sizzle and begin to steam.
13. Cover the pan immediately and reduce the heat to low. (If your skillet doesn't have a lid, cover with a baking sheet.)
14. Cook the dumplings for 3 to 5 minutes if fresh, or 6 to 8 minutes if frozen. When done, the wrappers will appear translucent and noodle-like; the filling will be opaque and warmed through (you can cut one open to check).
15. Transfer the cooked dumplings to a plate and serve with soy sauce or other dipping sauce.
Recipe notes:
Steamed dumplings: Line a steamer basket with parchment and steam over simmering water for about 6 minutes if fresh, 8 minutes if frozen.
Boiled dumplings: Bring a large pot of water to a boil and add the dumplings. Stir so they don't stick together. Add 1 1/2 cups of cold water and bring to a boil again. Add another 1 1/2 cups of cold water and bring to a boil a third time. Check one dumpling to make sure they are cooked through; boil another few minutes if necessary.
Leftover filling: Depending on how generously you filled your dumplings, you may have a little filling left over. Leftover filling is fantastic formed into small meatballs or patties and fried in a skillet. Serve them on top of salad or stuffed into pitas.
Leftover wrappers: Again, depending on how generously you filled your dumplings, you may have a few wrappers left over. The wrappers will keep in a sealed container in the fridge for a week or so and can be used to make weeknight ravioli.
Source: Emma Christensen, a writer for TheKitchn.com
Quick Oatmeal Cookies
1 & 1/2 cups rolled oats
2/3 cup sugar
2/3 cup butter or margarine
Preheat the oven to 350 F.
Combine the oats and the sugar. Melt the butter. Pour over the oat mixture. Mix well. Spoon into mini-muffin tins or into miniature paper cups on a baking sheet. Bake on the center oven rack for 10 minutes or until golden and cookie tests done.
Makes about 45 cookies
Bacon Guacamole Grilled Cheese Sandwich
A buttery and toasty grilled cheese sandwich stuffed with cool and creamy guacamole, crispy bacon and melted jack and cheddar cheese. The crunchy crumbled tortilla chips in this grilled cheese pay tribute to the classic combination of tortilla chips and guacamole dip.
Makes 1 sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
2 slices bacon
2 slices sour dough bread
1 tablespoon butter, room temperature
1/2 cup jack and cheddar cheese, shredded
2 tablespoons guacamole, room temperature
1 tablespoon tortilla chips, crumbled (optional)
Cook the bacon until crispy and set aside on paper towels to drain. Butter one side of each slice of bread, sprinkle half of the cheese onto the unbuttered side of one slice of bread followed by the guacamole, bacon, tortilla chips, the remaining cheese and finally top with the remaining slice of bread with the buttered side up. Grill over medium heat until golden brown and the cheese has melted, about 2-3 minutes per side.
Source: Closet Cooking
Ginger Chicken Kabobs
Prep Time: 25 mins
Cook Time: 8 mins
Rest Time: 2 h
Total Time: 33 mins
1 pounds chicken, breast
2 tablespoon cilantro, fresh
1 tablespoon ginger, fresh
2 cloves garlic
1 pepper, serrano chile
1 teaspoon oil, cooking
1/2 teaspoon coriander, ground
1/2 teaspoon cumin, ground
1/4 teaspoon salt
1/4 teaspoon Garam Masala
1/8 teaspoon nutmeg, ground
1 cup pineapple, fresh
1/2 medium pepper, red, bell
1/2 medium pepper, green, bell
1. Place chicken in a large resealable plastic bag set in a shallow dish. Add cilantro, ginger, garlic, serrano pepper, oil, coriander, cumin, salt, garam masala (if desired), and nutmeg to bag. Seal bag. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.
2. On eight 10- to 12-inch skewers, alternately thread the chicken, pineapple, red sweet pepper, and green sweet pepper, leaving a 1/4-inch space between pieces.
3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink, turning occasionally to brown evenly.
Nutritional Info (Per serving):
Calories: 175, Saturated Fat: 1g, Sodium: 212mg, Dietary Fiber: 1g, Total Fat: 3g, Carbs: 8g, Cholesterol: 66mg, Protein: 27g
Exchanges: Other Carb: 0.5, Lean Meat: 3.5, Fat: 0.5
Carb Choices: 0.5
Source: Everyday Health Network
http://www.everydayhealth.com/
Chicken Quesadillas
Dietitian's tip: Quesadillas can be filled with cheese, cooked meat, refried beans or veggies - or any combination of these ingredients. This version uses chicken and cheddar. Serves 6
4 boneless, skinless chicken breasts, each 4 ounces
1 cup chopped onions
1/2 cup smoky or hot salsa
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
6 flour tortillas, each 8 inches in diameter
1 cup shredded reduced-fat cheddar cheese
Preheat the oven to 425 F. Lightly coat a baking sheet with cooking spray.
Cut each chicken breast into cubes. In a large, nonstick frying pan, add the chicken and onions and saute until the onions are tender and the chicken is thoroughly cooked, about 5 to 7 minutes. Remove from heat. Stir in the salsa, tomatoes and cilantro.
To assemble, lay a tortilla flat and rub the outside edge with water. Spread about 1/2 cup of the chicken mixture onto the tortilla, leaving about 1/2 inch free around the outer rim. Sprinkle with a spoonful of shredded cheese. Fold tortilla in half and seal. Place on a cookie sheet. Repeat with the remaining tortillas. Lightly coat the top of the tortillas with cooking spray.
Bake until the quesadillas are lightly browned and crispy, about 5 to 7 minutes. Cut in half and serve immediately.
Nutritional analysis per serving Serving size: 2 halves Total fat 10 g; Calories 444; Protein 32 g; Cholesterol 51 mg; Total carbohydrate 55 g; Dietary fiber 1 g; Monounsaturated fat 3 g; Saturated fat 3 g; Sodium 736 mg Mayo Clinic Healthy Weight Pyramid Servings Protein and dairy 1 Vegetables 2 Fats 1 Carbohydrates 3 DASH Eating Plan Servings Grains and grain products 2 Meats, poultry and fish 3 Vegetables 1 Dairy foods (low-fat or fat-free) 1/2 Diabetes Meal Plan Choices Meat and meat substitutes 3 Nonstarchy vegetables 2 Fats 1 Starches 3
Source: Mayo Clinic Staff
Spring Vegetable Garlic Bread
Cook Time: 20 minutes
1 loaf French bread
1 garlic clove, chopped
1 tablespoon butter
1 zucchini, shredded
1 red pepper, sliced
1/2 cup spinach, chopped
1/2 cup mushrooms, sliced
1 cup shredded KRAFT Monterey Jack cheese [2]
Preheat your oven to 425ºF.
Slice the bread in half, and arrange cut side up on a parchment-covered sheet pan.
Mix the butter and chopped garlic together, and spread evenly over the top of the bread.
Cover the bread with an even layer of the chopped spinach, then red pepper slices and shredded zucchini.
Sprinkle each section with cheese, and place in the oven and bake for 10-12 minutes, or until the top is toasty brown.
Slice and serve immediately.
Source: Sarah Lipoff, POPSUGAR Food
http://www.popsugar.com/food/-37043705
Slow Cooker Corn and Ham Bake
3 cups frozen whole kernel corn, thawed
1 & 1/2 cups diced lean ham
1/2 cup finely chopped onion
1/4 cup chopped green onion
1/2 cup chopped green and/or bell pepper
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/8 teaspoon black pepper
3/4 cup shredded Cheddar cheese
Spray crockery with cooking spray. In crockpot, combine the corn, ham, onion and green onion, green pepper, mushroom soup, and pepper. Stir in Cheddar cheese. Cover and cook on LOW for 5 hours.
Serves 4 to 6.
Source: Diana Rattray, Guide to Southern Food
Chicken, Mushroom and Wild Rice Casserole
Makes: 8 servings
Active Time: 60 minutes
Total Time: 105 minutes
2 cups water
1/2 cup wild rice
2 pounds boneless, skinless chicken breasts, trimmed
2 tablespoons extra-virgin olive oil
2 leeks, chopped and rinsed
1 1/2 pounds mushrooms, sliced
1 cup dry sherry (see Note)
1/4 cup all-purpose flour
2 cups low-fat milk
1/2 cup grated Parmesan cheese
1/2 cup reduced-fat sour cream
1/3 cup chopped flat-leaf parsley
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cups frozen French-cut green beans
1/2 cup sliced almonds
Combine water and rice in a small, heavy saucepan; bring to a boil. Cover, reduce heat to maintain a simmer, and cook until tender, 35 to 40 minutes. Drain.Meanwhile, place chicken in a large skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes. Transfer to a clean cutting board and let cool.Heat the oil in a Dutch oven or large, high-sided skillet over medium heat. Add leeks, stirring occasionally, until just starting to brown, 4 to 5 minutes. Add mushrooms, stirring occasionally, until their liquid has been released and has evaporated, 12 to 14 minutes. Add sherry, increase heat to high and cook until most of the liquid has evaporated, 5 to 7 minutes.Sprinkle the vegetables with flour and stir to coat. Add milk; bring to a simmer and cook for 1 minute, stirring. Stir in Parmesan, sour cream, parsley, salt and pepper. Remove from the heat.Preheat oven to 350 F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.Cut the chicken into bite-size pieces. Spread the rice in an even layer in the prepared baking dish. Top with the chicken, then green beans. Pour the sauce over the top and spread evenly. Sprinkle with almonds.Bake the casserole until it is bubbling and the almonds are golden brown, about 30 minutes. Let stand for 10 minutes before serving.
Recipe notes:
If you already have cooked chicken, use 4 cups and skip the second step. Sherry is a type of fortified wine originally from southern Spain. "Cooking sherry," sold in many supermarkets, can be high in sodium. Instead, get dry sherry that's sold with other fortified wines at your wine or liquor store.
Nutrition: Per serving: 371 calories; 13 g fat (4 g sat, 7 g mono); 76 mg cholesterol; 25 g carbohydrate; 34 g protein; 4 g fiber; 469 mg sodium; 796 mg potassium.
Nutrition bonus: Potassium (23 percent daily value), Calcium & Magnesium (21 percent dv), Vitamin A (20 percent dv), Folate (18 percent dv), Zinc (17 percent dv), Iron & Vitamin C (16 percent dv).
1 1/2 Carbohydrate serving(s)
Exchanges: 1 starch, 1 vegetable, 3 lean meat, 1 fat
Source: Jessie Price, EatingWell
www.eatingwell.com
Banana Split Fluff Salad
All the flavors of a banana split are in this easy to make pudding salad. It is the perfect salad to add to any party or barbecue table.
1 - 3.4 ounce box instant banana pudding
1 - 20 ounce can crushed pineapple (do not drain)
1 - 8 ounce container Cool Whip
1 cup mini marshmallows
1/2 cup finely chopped walnuts + 2 Tablespoons for garnish
1/2 cup mini chocolate chips
2 ripe bananas, sliced
1 - 10 ounce jar maraschino cherries, halved
Stir together the pudding mix and pineapple until dissolved and thickened. Fold in the Cool Whip.
Gently stir in the marshmallows, nuts, chocolate chips, bananas, and cherries.
Refrigerate at least 1 hour to chill.
Makes about 8 cups salad.
Chilled Artichokes with Red Pepper Aioli
Serves 4
4 large artichokes
Juice of 1 lemon
2 tablespoons white vinegar
1 teaspoon olive oil
Red Pepper Aioli
Makes 1 1/4 Cups
4 garlic cloves
1 roasted, peeled, seeded and finely chopped medium red bell pepper (bottled are OK but make sure to rinse them well)
1 cup mayonnaise
Salt and white pepper to taste
Pinch of cayenne pepper
1. Working with 1 artichoke at a time and using a serrated knife, cut about 1/2 inch (12 mm) off the top of an artichoke to remove the main cluster of thorns. Pull the small leaves off the bottom near the stem and discard. Trim the stem flush with the bottom. Using scissors, trim 1/2 inch (12 mm) off the top of each of the outer leaves, thus removing the thorny tips. Drop into a large bowl of cold water to which you have added the lemon juice to prevent discoloration while you trim the remaining artichokes.
2. Fill a large saucepan or pot half full of water, add the white vinegar and olive oil, and bring to a boil over high heat. Add the artichokes, cover and simmer until the bottoms are easily pierced with the tip of a knife, 40 to 50 minutes. (Smaller artichokes will cook a bit faster. Some cooks prefer to steam artichokes in a colander above boiling water).
3. Using tongs, transfer the artichokes, stem sides up, to a rack to drain as they cool. Invert the flat bottoms onto a platter, cover and refrigerate until chilled, at least 4 hours.
4. To make the aioli: With the motor running, add the garlic cloves to a food processor fitted with the metal blade and process until pureed. Add the red pepper and process until well blended. Add the mayonnaise and process. Add the salt, pepper and cayenne and taste for seasoning. Refrigerate the sauce in a tightly covered container until serving time.
5. To serve, place the artichokes on a platter or individual plates and spoon some of the aioli in the center. Serve the remaining aioli alongside. If desired, cut the large artichokes in half before serving.
Source: Diane Rossen Worthington, at www.seriouslysimple.com.
Peachy Orange Slush
Servings: 8 Servings
4 peaches (washed and cubed with skin left on)
4 oranges (juice squeezed out and reserved)
2-6 oz containers of plain Greek yogurt (full fat)
2 cups of water
1/2 tsp vanilla extract
dash of nutmeg
Put peaches in blender and blend well. Add orange juice, yogurt, water, vanilla, and nutmeg. Blend well. May put in freezer for a refreshing treat later. If you freeze it you’ll need to let it thaw a bit to get it to loosen up but it will give you a frosty experience.
Frittata Triangles
2 eggs
1 Tbsp. flour
One quarter cup milk
1 garlic clove, minced
Pinch of salt
1 cup Parmesan or Romano cheese, grated
Combine all ingredients and mix well. Pour into a greased 9 inch cake pan and bake for 15 minutes at 350 degrees. Cut into triangles and serve with crackers or toast points. These little goodies are quick and easy to make. They are sort of like mini omelets that are great with crackers or the toast points. You could even add a little bacon bits, olives or some other ingredient to jazz up the flavor.
The Skinny: Use low fat milk and egg substitute.
Source: www.Arcamax.com
Garlic & Parmesan Bread
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 1 loaf
1 quality loaf of bread
4 large, sticky cloves of garlic. minced
a good handful of parsley, chopped
1 stick (8 tablespoons) unsalted butter, room temperature
1 solidly good pinch of kosher salt
1 cup or about 2 ounces of finely shredded Parmesan
Preheat oven to 425F. Slice long groves into the bread, but don't cut all the way through. We want deep crevices for our butter.
Mix the rest of the ingredients together in a bowl with a wooden spoon. Cram the butter into the crevices of the bread. It'll all fit. If it gives you trouble just cram it in harder.
Wrap the loaf up in foil and bake for 20 minutes. Then unwrap it a bit to expose the top and bake for 5 more minutes so it can get all crusty with cheese and butter.
Source: Garrett McCord - Fruits & Vegetables Expert
MARILYN'S RECIPES
Live Longer Casserole
3 small zucchini,diced
1 cup sliced mushrooms
3 large ripe tomatoes, chopped
3 cups fresh spinach leaves, chopped
2 Tbsp butter
Salt & Pepper
1/2 lb spaghetti (you can replace this with spaghetti squash to make it healthier)
6 oz Swiss cheese
6 oz Cheddar cheese
Pre-heat oven to 375 F. Sauté zucchini and mushrooms in butter in large skillet until soft. Add tomatoes, spinach and season ~ Simmer 15 minutes, While mixture is simmering, cook spaghetti in large pot of boiling salted water, just until tender (about 8 min). Drain, add to sauce in skillet and mix well. Place in oven proof casserole and arrange cheese slices on the top. Bake until cheese is bubbly. Makes 4 servings. Enjoy!
Brown Sugar Pumpkin Pie Bar
2 refrigerator pie crust, room temperature
1/4 - 1/3 cup flour
1 (15 oz.) canned pure pumpkin (not pie filling)
2/3 cup evaporated milk
2/3 cup brown sugar
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon nutmeg (do not leave this out)
1/4 teaspoon salt (do not leave this out)
3 large eggs
1 egg yolk
Preheat oven 350 degrees F. Spray 15 x 18 sheet pan with nonstick cooking spray; set aside.
Unfold both pie crust. Lay one pie crust down on a lightly floured surface. Overlap 1/3 of the second pie crust over the first one. Bring all 4 round sides toward the center only until shaped in a rectangle. With a rolling pin, roll dough to fit the sheet pan. Place dough onto a sheet pan ~ Position and push up the sides slightly. Bake for 10-15 minutes. Remove from oven; set aside while prepare pie filling.
In a bowl of an electric mixer using a paddle attachment, mix on medium-high pumpkin, evaporated milk, sugar, pumpkin spice, nutmeg, salt, eggs, and egg yolk together until creamy smooth. Being sure not to whip the mixture, just stir well. (It will change the texture of the pie filling) Pour mixture into the prepared crust. Bake 40 minutes or until the edges are set and the middle is giggly but firm. Remove from oven and cool on wire rack. Refrigerate for an hour before cutting into bars. Garnish with whipped cream. Refrigerate any leftovers. Enjoy!
Excellent Apple-Pear Coffee Cake
1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 oz) sour cream
1-1/4 cups chopped peeled apples
1/2 cup chopped peeled pear
TOPPING:
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 Tbsp. cold butter
1/2 cup chopped pecans
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in apples and pear. Pour into a greased 13x9-in. baking dish. In a small bowl, combine brown sugar and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over batter. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
Crockpot Philly Cheese Steak Casserole
Perfect for low carb diets, this is a double bonus, as it cooks in the crock pot all day so you can come home to a great meal.
2 lb chip steak or 2 lb cube steaks, cut into strips
1 green pepper, cut into strips
1 red pepper, cut into strips
1 onion, thinly sliced
1/2 lb mushroom, sliced more to taste
1 Tbsp. olive oil
3/4 teaspoon kosher salt
1 teaspoon fresh ground pepper
1/4 lb pepperoni, thinly sliced (optional)
8 ounces provolone cheese, thinly sliced
Sauté mushrooms in olive oil until softened and light brown, about 5 minutes. Add to crock pot along with the rest of the ingredients, except the provolone. Cook on low for 6 hours. Stir well, add to 6 bowls. Cover with provolone and add some cooking juices to each bowl to melt the cheese.
Servings: 6
Shrimp Egg Drop Soup
4 teaspoons cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon ground ginger
1-1/2 cups cold water, divided
2 cans (14-1/2 oz each) chicken broth
1-1/2 cups frozen home-style egg noodles
1 cup frozen broccoli florets, thawed and coarsely chopped
1/2 cup julienned carrot
1 large egg, lightly beaten
1/2 pound cooked medium shrimp, peeled and deveined
In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside. In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender. Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add shrimp; heat through.
Yield: 4 servings.
Quick Ravioli and Spinach Soup
2 cartons (32 oz each) chicken broth
1/4 teaspoon onion powder
Dash pepper
1 package (9 oz) refrigerated small cheese ravioli
4 cups coarsely chopped fresh spinach (about 4 ounces)
3 cups shredded cooked chicken
Grated Parmesan cheese, optional
In a large saucepan, combine the broth, onion powder and pepper; bring to a boil. Add ravioli; cook, uncovered, for 7-10 minutes or until tender. Add spinach and chicken during the last 3 minutes of cooking. If desired, serve with cheese.
Yield: 6 servings.
No-Bake Apple Yum Yum
1 1/2 cups cinnamon graham cracker crumbs
6 Tbsp. salted butter, melted
1 (8 oz.) block cream cheese, softened
1/2 cup + 3 Tbsp. granulated sugar, divided
2 cups (1 pint) heavy whipping cream*
1/2 tsp. vanilla extract
1 (21 oz.) can apple pie filling
In a medium bowl, combine melted butter with graham cracker crumbs. Set aside 2 Tbsp. of the crumbs (for the topping.) Spread the rest of the crumbs into a 9x9 baking dish; push down to make a flat layer. Next, combine softened cream cheese with 1/2 cup sugar with an electric mixer; set aside. In a separate bowl (to make the whipped cream), combine heavy whipping cream, 3 tbsp. sugar and vanilla extract. Using a stand or electric mixer, whip it until stiff peaks form. You can skip this if you are using COOL WHIP. Combine the cream cheese mixture with the whipped cream, by hand, until combined well. Spread half of the cream cheese/whipped cream mixture evenly over crust. Open can of apple pie filling. Take a knife and slice apples inside the can. Go back and forth in a slicing motion to create smaller chunks of apples. Evenly spread the apple pie filling over the whipped cream layer. Finally, top with the remaining cream cheese/whipped cream mixture. Spread evenly. Top with reserved graham cracker crumbs. Refrigerate for a couple hours (or overnight) before slicing and serving.
*Note: You can substitute the heavy whipping cream, 3 tbsp. sugar and 1/2 tsp. vanilla extract with 1 (8 oz.) tub of COOL WHIP, thawed.
German Chocolate Tres Leches Cake
1 package chocolate cake mix
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
1-1/2 cups heavy whipping cream, divided
1/4 cup rum
3 Tbsp. confectioners' sugar
1/2 cup flaked coconut, toasted
1/2 cup chopped pecans, toasted
Chocolate syrup, optional
Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13x9-in. baking pan. Cool on a wire rack. Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight. In a small bowl, beat remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans. If desired, drizzle servings with chocolate syrup. Yield: 15 servings.
Crazy Good Casserole
4-5 boneless, skinless chicken breasts
6 strips of quality bacon
2 cans cream of chicken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dried spiral pasta
1 Tbsp. garlic powder
salt and pepper to taste
Spray a 9 x 13 pan with non-stick cooking spray. Preheat oven to 400°F.
Cook and crumble bacon. While bacon is cooking, cut chicken into bite sized chunks. Set cooked bacon aside for later use. In the same pan cook chicken in bacon drippings. Add garlic powder and salt and pepper to taste. While chicken is cooking prepare pasta according to directions. Drain pasta, return to pot. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese. Stir to mix well. Pour into prepared baking pan. Top with crumbled bacon and remaining Monterrey Jack cheese. Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.
7-Up Biscuits
ONLY 4 INGREDIENTS!!!!!
I keep getting asked over and over again for this recipe. People can't get enough. Fast, easy to make and soooo good!!!! Recipe is hard to find.
4 cups Bisquick
1 cup sour cream
1 cup 7-up
1/2 cup melted butter
Mix Bisquick, sour cream and 7 up. Dough will be very soft - don't worry.
Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit/cookie cutter.
Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter.
Bake @ 425 degrees for 12-15 minutes or until brown. Enjoy!
Pecan Pie Muffins
1 cup packed light brown sugar
1/2 cup all-purpose flour
2 cups chopped pecans
2/3 cup butter, softened
2 eggs, beaten
Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously. Grease them well or they will stick. In medium bowl, stir together brown sugar, flour and pecans. In a separate bowl, beat the butter and eggs together. Stir in dry ingredients just until combined. Spoon batter into muffin cups about 2/3 full. Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins. Run a knife around the edge of each muffin and pop it out. Enjoy!
The BEST Banana Cake EVER!
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
Preheat oven to 275°F ~ Grease and flour a 9 x 13 pan; set aside. 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.
Frosting:
1/2 cup butter, softened
1 (8 oz) package cream cheese, softened
1 teaspoon vanilla
3 1/2 cups icing sugar
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. Enjoy!
Unstuffed Cabbage Rolls Soup
2 lbs. Ground Beef or Turkey
1 Tbsp. olive oil
1 large onion chopped
1 tsp. minced garlic
1 small head of cabbage, chopped
2 cans (14.5 oz each) diced tomatoes
1 can (8 oz) tomato sauce
1/2 cup water
1 tsp. black pepper
1 tsp. sea salt
1 tsp. Greek seasoning
In a large pan heat your olive oil; add meat and onions ~ cook till no longer pink.
Add garlic and cook add’l minute.
Add the chopped cabbage, tomatoes, tomato sauce, pepper, Greek seasoning salt, and water; bring to a boil.
Cover and simmer for 20 to 30 min... or until cabbage is tender. Enjoy!
MY RECIPES
No-Bake Pumpkin Cheesecake Mini Trifles
Total Time: 0:40
Prep: 0:25
Level: Easy
Serves: 8
Ingredients
1 8-oz. brick cream cheese, softened
1/2 c. packed dark brown sugar
1 15-oz. can pure pumpkin
1 1/2 tsp. vanilla extract
1 tsp. pumpkin pie spice
2 c. heavy cream, cold
2 tbsp. plus 1/2 c. granulated sugar
2 c. crumbled ginger cookies or graham crackers
1 1/4 c. chopped candied nuts
Directions
With mixer on medium speed, beat cream cheese until fluffy. Gradually beat in brown sugar until smooth. Add pumpkin, vanilla and pumpkin pie spice. Mix until smooth, scraping side of bowl as needed; set aside. In separate bowl, with mixer on medium-high speed, beat cream until soft peaks form. Gradually beat in 2 tablespoons granulated sugar until stiff peaks form.
In medium bowl, combine cookies and 1 cup chopped nuts; divide half among 8 parfait glasses. Divided half of pumpkin mixture among glasses, followed by half of whipped cream. Repeat layering of cookies, pumpkin and whipped cream. Cover and refrigerate at least 3 hours or up to 1 day.
Line cookie sheet with foil. Spray foil with nonstick cooking spray. In small saucepan, heat 2 tablespoons water and remaining 1/2 cup granulated sugar to boiling on medium-high; cook until golden. Working quickly, stir in remaining 1/4 cup nuts, then spread mixture onto prepared foil in thin layer. Cool completely. Break into small shards. To serve trifles, garnish with brittle.
About 660 cals, 7 g protein, 61 g carbs, 45 g fat (21 g sat), 4 g fiber, 305 mg sodium.
Source: Good Housekeeping
Bacon and Cheese Quiche
10 min prep time
1 hr 5 min total time
9 ingredients
8 servings
Ingredients
1 Pillsbury refrigerated pie crust, softened as directed on box
1 cup half-and-half or milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/4 teaspoon pepper
8 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss or Cheddar cheese (4 oz)
1/4 cup grated Parmesan cheese
1 tablespoon chopped onion, if desired
Directions
Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.
Source: Pillsbury
Baked Banana Oatmeal Cups
Yield: 12 "cups"
Ingredients
3 cups old fashioned oats
2 Tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 teaspoons baking powder
1 cup mashed ripe banana
2 Tablespoons olive oil
2 large eggs
1 teaspoon vanilla
2 cups milk, I used skim
2 Tablespoons mini chocolate chips
Instructions
Preheat oven to 350 degrees F. Spray a 12 cup muffin tin with cooking spray or line with paper liners. (see notes below)
In a large bowl combine oats, brown sugar, cinnamon, salt and baking powder.
In a separate bowl whisk together mashed bananas, oil,eggs and vanilla until well combined. Whisk in milk.
Pour milk mixture over oat mixture and stir well to combine. The batter is going to be very liquidy and appear like it's not holding together. It's not supposed to; just stir until everything is well combined. It's going to look very soupy.
Use an ice cream scoop or a ladle to fill the prepared muffin cups all the way to the top. Try to insure each cup is filled pretty evenly with oats and liquid. You don't want to end up with a cup that is mostly liquid without a good amount of oats.
Sprinkle the tops with chocolate chips and bake for about 20-25 minutes or until set and just lightly brown on the edges. (Baking time may be slightly longer if you use paper liners)
If you didn't use liners, allow the cups to cool completely for easiest removal then reheat to serve warm. Or, if you used the liners, allow to set for about 5-10 minutes, then remove from pan.
Notes
*To store, allow to cool completely, then place in an airtight container and refrigerate overnight. In the morning, reheat in microwave. It took about 1 minute to heat up two cups in a 900 watt microwave oven.
*This recipe is lightly sweetened to allow for adjusting to individual tastes at serving. If you like a sweeter oatmeal, increase sugar to 1/4 cup, remembering you can always add more later. (The recipe, as written, is sweet enough for me and for my family, especially with the added natural sweetness of the banana)
*This recipe can also be baked in a 9" square pan that's been lightly greased or sprayed with cooking spray. Increase baking time to 30-35 minutes or until set. (Update 2-16-16, bake time was based on baking in my regular electric oven. I just made a pan and baked it in my convection oven, converted the temp down to 325 and they baked up in 25 minutes.)
*Update 4-23-16: A helpful reader mentioned that her cups baked up a little moister than she expected. After detailing how she made them, I suspect that it might be because she used paper liners. Paper liners act as insulation between the "batter" and the pan. The oatmeal will get more direct heat without the liners. They are a nice option for easy removal and easy clean up, and you can definitely still use them. Just know that your baking time may have to increase for them to set up properly.
Source: The Merchant Baker
Chicken Tostada Casserole
Serving Size: 6
1 pound chicken -- diced
1 medium onion -- chopped
1 clove garlic -- minced
1/2 cup red bell pepper -- chopped
2 (14 oz.) cans enchilada sauce
1 (10 oz.) package frozen corn -- thawed
1/2 cup pitted black olives -- drained and sliced
1 (15 oz.) can refried beans
2 cups cheddar cheese -- shredded, or Mexican cheese blend
6 6-inch corn tortillas -- cut into quarters
1 green onion -- sliced (garnish)
1 tablespoon tomato -- chopped (garnish)
1. Preheat oven to 350°F.
2. In a large bowl, combine chicken, 1 can of the enchilada sauce, onion, garlic, red bell pepper, corn and olives. Stir to coat and combine. If chicken was leftover and in the refrigerator, heat mixture in the microwave for a couple of minutes to take the chill off the meat.
3. In a 9 x 9 inch baking dish, layer as follows: 1/2 of remaining can of enchilada sauce, 1/2 of the tortilla pieces, 1/2 of the meat mixture, 1/2 of the refried beans, and 1/2 of the cheese. Repeat the layers again.
4. Bake for 30 to 40 minutes. Dish will be bubbly and cheese melted. Remove from oven and garnish with sliced green onions and chopped tomatoes.
Per Serving (excluding unknown items): 479 Calories; 26g Fat (48.0% calories from fat); 19g Protein; 45g Carbohydrate; 9g Dietary Fiber; 93mg Cholesterol; 632mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 4 Fat.
Source: AllRecipes "12 Top-Rated Chicken Casserole Recipes"
Pizza Dough Empanadas
(Patricia H. in Galveston, TX shared this on my Facebook wall. Yum!)
Prep Time: 20
Cook Time: 20
Total Time: 40
Yield: 12 empanadas
Ingredients:
1 lb pizza dough (I used Rhodes, they come in preformed mini balls)
2 cups chicken, cooked & chopped
1 small hot pepper
1 tomato
1 onion
2 tsp oil
1 Tbsp garlic salt
2 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
1/2 cup cilantro
1 cup shredded cheese
flour for dusting
1 egg yolk
1 tsp water
Steps:
Preheat oven to 400F Cover dough with plastic while making filling. Chop onion, tomato and pepper.
Add oil to pan and heat to medium high heat. Cook onion, tomato and pepper until softened, about 5 minutes.
Add garlic salt, cumin, chili powder, and oregano.
Add cooked chicken and cilantro. Cook for a couple minutes. Remove from heat.
Lightly flour work surface and roll out dough to 1/4 inch thickness.
Take a 5 or 6 inch round cookie cutter, glass or bowl, and cut the dough into circles.
Flatten the disks gently with rolling pin.
Sprinkle each disc with cheese and 2 Tbsp of the filling.
Fold dough over in half to enclose filling.
Seal the edges with a fork. Repeat on the rest of the empanadas.
In a small bowl, mix together egg yolk and 1 tsp water to make an egg wash.
Transfer empanadas to a baking sheet and brush the top sides with egg wash.
Bake until golden brown, about 20 minutes. Cool for 10 minutes before serving.
Pumpkin Spice Waffles
Serves: 8 5-inch waffles
Ingredients:
1/2 cup coconut oil
1/2 cup sugar
1/2 cup brown sugar, packed
15 ounces pure pumpkin puree
2 eggs (separated)
1/2 cup whole milk
1 teaspoon McCormick Pumpkin Pie Spice Extract*
1 teaspoon vanilla
1 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup finely chopped pecans (optional)
Directions:
Preheat waffle iron according to directions.
In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.
Add the pumpkin pie spice extract and vanilla extract and stir.
In a separate bowl mix the flour, baking powder, and salt together.
Stir the flour mixture into the pumpkin mixture, just until combined.
In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.
Carefully and gently fold the egg whites into the batter.
Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick). My KitchenAid Waffle Baker timer was set for 3 minutes.
Top with butter, syrup, whipped cream, and/or cinnamon if desired.
Notes:
*If you can not find Pumpkin Pie Spice Extract, you can use the following substitution:
2 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
Source: Lovely Little Kitchen
Cilantro Lime Cole Slaw
Serves: 8
Ingredients
Dressing:
3/4 cup real mayonnaise
1 Tbsp fresh lime juice
1 Tbsp chopped pickled jalapeno plus 1 Tbsp juice
1 Tbsp granulated sugar
1 tsp lime zest
1 tsp garlic salt
1 tsp onion powder
Slaw:
8 cups thinly sliced green cabbage
1 cup thinly sliced purple cabbage
1 cup julienned carrots
1/4 cup chopped fresh cilantro
4 green onion, minced
Instructions
In a medium size mixing bowl whisk together the mayonnaise, lime juice, pickled jalapenos, sugar, zest, garlic salt and onion power. Add the slaw ingredients and mix well. Chill for at least 4 hours prior to serving, mixing periodically.
Tater Tot Breakfast Casserole
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Ingredients
6 eggs
1/2 package of bacon
1 cup milk
16 oz package of frozen tater tots
2 1/2 cup shredded cheese
1/2 teaspoon salt
1/2 teaspoon pepper
In a bowl, whisk together the milk, eggs, salt, and pepper.
Next, spread a layer of cooked, chopped up bacon in the bottom of a baking dish. Pour the egg mixture on top of it.
Pour one cup of cheese over the egg mixture and then spread all of the tater tots on top of the cheese.
Pour the remaining cheese on top. Bake at 350°F for 40 minutes.
Source: Spoon University
One-Pot Cheesy Barbecue Chicken Rigatoni
Prep Time 5 min
Total Time 20 min
Servings 4
This incredible one-pot pasta dinner is full of flavor thanks to Cheddar cheese and barbecue sauce, and even better, is ready in just 20 minutes!
Ingredients
2 teaspoons olive oil
1 1/2 cups shredded cooked chicken
6 slices bacon, crisply cooked and crumbled
1/2 cup diced red onion
2 cloves garlic, finely chopped
3 cups uncooked rigatoni pasta (9 oz)
2 3/4 cups Progresso chicken broth (from 32-oz carton)
1/2 cup barbecue sauce
1 cup grated Cheddar cheese
1/4 cup chopped fresh cilantro
Directions
1 Heat oil in deep 10- to 12-inch skillet over medium heat.
2 Cook chicken, bacon, 1/4 cup of the onion and the garlic in oil 2 minutes, stirring occasionally.
3 Add pasta and chicken broth; heat to boiling. Cover and cook 10 to 15 minutes, stirring occasionally, until pasta is tender.
4 Stir in 1/4 cup of the barbecue sauce and the cheese. Continue cooking 1 minute to melt cheese.
5 Serve topped with remaining 1/4 cup onion, 1/4 cup barbecue sauce drizzled over top, and cilantro.
Expert Tips
It may not seem like there is enough liquid in the skillet to boil the pasta, but keeping the pot covered will help the pasta cook.
Remaining liquid in skillet will thicken to create a sauce once cheese and barbecue sauce are added.
Source: Betty Crocker
Asian Pork Tenderloin with Ginger Glaze (Slow Cooker)
Yield: Serves 6
Ingredients
For the rub:
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon powdered ginger
1/2 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon powdered cloves
1/4 teaspoon black pepper
1/2 teaspoon crushed red pepper
2 pounds pork tenderloin
For the glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup rice vinegar (or white)
1/2 cup cold water
2 tablespoons soy sauce
2 teaspoons fresh ginger, minced
fresh cilantro, to garnish
lime wedges, to garnish
Instructions
In a small bowl, combine the brown sugar, salt, powdered ginger, cinnamon, garlic, cloves, black pepper, and crushed red pepper.
Place the tenderloins in the slow cooker. Rub the seasonings over the pork, including the bottom.
Pour 1/2 cup water in the slow cooker, on the edge or in the middle so that you don't wash off all the spices you just rubbed on.
Cook on low for 6-8 hours, then preheat your broiler.
While the pork is finishing up in the slow cooker and your broiler heats up, combine 1/2 cup brown sugar, cornstarch, rice vinegar, COLD water, and soy sauce in a small saucepan.
Set over medium heat and stir until mixture thickens, about 4 minutes.
Remove from heat and stir in minced ginger.
Line a baking sheet with aluminum foil and spray with nonstick spray.
Remove the pork from the crock pot (discard the liquid) and place on the lined baking sheet. Brush a generous amount of the glaze on the pork.
Put your oven rack as high as it will go, and broil the pork for 1 or 2 minutes, until bubbly and caramelized. Don't walk away! Repeat 2 to 3 more times until it is as crusty as you want it. I wouldn't go many more times than this though, or your pork will dry out.
Serve with remaining glaze on the side, and garnish with lime and cilantro. I love to serve this pork with Asian Cauliflower "Rice."
Notes If you are in a time crunch, you can use the cooking method found on this post for BBQ Pork Tenderloin Wraps. It will take about 30 minutes. Then continue with the broiling step. The meat will not be quite as tender, but I've tried it this way and it was still delicious.
Before broiling, after broiling. Gingery crust. It’s a happy thing.
This pork is great served with rice or potatoes, but I particularly love eating it with this Asian Cauliflower "Rice":
http://thefoodcharlatan.com/2015/01/07/asian-cauliflower-rice-recipe/
Source: The Food Charlatan http://thefoodcharlatan.com/2015/01/09/asian-pork-tenderloin-with-ginger-glaze-slow-cooker-recipe/
Parmesan Chicken Cutlets
Yield: Makes 4 servings
Ingredients
3/4 cup all-purpose flour
2 large eggs
1 1/2 cups panko (Japanese breadcrumbs)
1/4 cup grated Parmesan
1 tablespoon mustard powder
Kosher salt, freshly ground pepper
4 small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4" thickness
8 tablespoons olive oil, divided
1 lemon, halved
Preparation
Place flour in a shallow bowl. Beat eggs in a second shallow bowl. Combine panko, Parmesan, and mustard powder in a third shallow bowl and season mixture with salt and pepper.
Season chicken with salt and pepper, then dredge in flour, shaking off any excess. Transfer to bowl with beaten egg and turn to coat. Lift from bowl, allowing excess to drip back into bowl. Coat with panko mixture, pressing to adhere. DO AHEAD: Chicken can be breaded 3 months in advance. Place between pieces of freezer paper or waxed paper and freeze in resealable freezer bags. Thaw before continuing.
Heat 6 tablespoons oil in a large heavy skillet or a cast-iron skillet over medium-high heat. Working in 2 batches, cook cutlets, adding remaining 2 tablespoons oil to pan between batches, until golden brown and cooked through, about 4 minutes per side. Transfer cutlets to a paper towel-lined plate and season with salt. Serve with lemon.
Source: The Bon Appétit Test Kitchen March 2013
Chewy Chocolate-Dipped Oatmeal Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 3 dozen
Ingredients
For the Cookies:
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned oats
1 (12 ounce) package semi-sweet chocolate chips
For the Dipping Chocolate:
1 (12 ounce) package bittersweet chocolate chips
1/3 cup heavy cream
Instructions
For the Cookies:
Preheat oven to 350 degrees. In a large bowl, cream the butter and sugars until light and fluffy. Beat in eggs and vanilla. In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the dry mixture to the butter mixture, in increments, and beat with mixer until well combined and creamy. Use a spoon to stir in oats and chocolate chips. Roll cookie dough into small balls and place them 2" apart onto parchment paper lined or ungreased baking sheets. Bake at 350 degrees for 11-12 minutes or until lightly golden brown. It's okay if cookies seem a bit soft in center; they will set up as they cool. Cool completely on wire racks.
For the Dipping Chocolate:
Place bittersweet chocolate chips in a small heavy saucepan. Place over LOW heat. Cook, stirring occasionally, until chocolate begins to soften and melt. Add heavy cream and cook, stirring, until chocolate is completely melted and smooth. Remove from heat. Line two large baking sheets with foil. Dip the cooled cookies about half way into the dipping chocolate and transfer to the prepared baking sheets, placing them as closely together as possible without touching. Transfer baking sheets to the refrigerator for at least an hour or until chocolate has completely set up. Transfer cookies to an airtight container and keep refrigerated for best results. These cookies keep well for up to a week or more if stored in the refrigerator but I guarantee they won't last that long!
Source: Valerie's Kitchen