"A vote is like a rifle; its usefulness depends upon the character of the user." ~Theodore Roosevelt
Good morning and welcome to your A to Z Recipes Newsletter. I've gotta be honest here, folks. I'm really enjoying gathering and sharing these recipes with you guys again. I feel blessed to have a glut of recipes from a few which benefits the whole. Yes, I'd like more of you to send a recipe or two, but as long as I have even one of my own recipes, you'll see me in your inbox. I found one in this issue called "Easy Rice Casserole or Side Dish" (in Marilyn's recipes) a springboard for so many great additions. That's personally what I often do, folks; get ideas from recipes here to re-create for my own, using my own additions to suit the meat, poultry, fish, etc. that I plan to serve with it. My mind runs to broccoli, mushrooms, garlic, and water chestnuts as possible substitutions/additions. We've got DOZENS of recipes here today and all come with a money-back guarantee! Honestly! LOL.
Please take the time to VOTE on Tuesday, November 8th. We need to again make God the focus in governing these, our United States of America! Please, vote with Judeo-Christian principles in mind, just as those of our forefathers long ago. Thank you.
In today's issue we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. Also today we share recipes from another faithful reader, Marilyn M. from Ohio who has sent in recipes on a regular basis for years. I have added a few of my own in this issue as well.
Why not take a few minutes and send us a recipe? Purdy please? Let's work together to get this publication off the ground again. Thanks in advance, friends.
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? We have a 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:
https://www.quicktopic.com/37/H/a8K9wr7j97nV
A Prayer for our Nation's Election
O God, we acknowledge You today as Lord,
Not only of individuals, but of nations and governments.
We thank You for the privilege
Of being able to organize ourselves politically
And of knowing that political loyalty
Does not have to mean disloyalty to You.
We thank You for Your law,
Which our Founding Fathers acknowledged
And recognized as higher than any human law.
We thank You for the opportunity that this election year puts before us,
To exercise our solemn duty not only to vote,
But to influence countless others to vote,
And to vote correctly.
Lord, we pray that Your people may be awakened.
Let them realize that while politics is not their salvation,
Their response to You requires that they be politically active.
Awaken Your people to know that they are not called to be a sect fleeing the world
But rather a community of faith renewing the world.
Awaken them that the same hands lifted up to You in prayer
Are the hands that pull the lever in the voting booth;
That the same eyes that read Your Word
Are the eyes that read the names on the ballot,
And that they do not cease to be Christians
When they enter the voting booth.
Awaken Your people to a commitment to justice,
To the sanctity of marriage and the family,
To the dignity of each individual human life,
And to the truth that human rights begin when Human Lives Begin,
And not one moment later.
Lord, we rejoice today
That we are citizens of Your kingdom.
May that make us all the more committed
To being faithful citizens on earth.
We ask this through Jesus Christ, our Lord.
Amen.
DID YOU KNOW?
Never Boil Corn Again
Shared by Marilyn M., OH
How did I NOT know this? Never boil corn again!
Want to know the easiest way to cook corn on the cob?
Throw it in the oven at 350° for 25-30 minutes.
That’s it. Leave the husk on, it will trap in the moisture, leaving you with juicy, tender corn.
The husk and silk will peel away easily once it’s cooked.
Cut off the large end and it slides right out with no silk.
TREVA'S RECIPES
Apple Pie Filling Cake
1 cup oil
2 cup flour
1 can apple pie filling
1 tsp. baking soda
2 eggs
2 cup sugar
1 tsp. salt
2 tsp. cinnamon
Beat eggs and oil and add sugar and apple pie filling. Mix dry ingredients and add to mixture; mix well. Bake in bundt pan at 350 degrees for 1 hour.
Honey Raspberry Iced Tea
1/4 cup Honey
2 cups freshly brewed tea
2 cups cranberry-raspberry juice
Add all ingredients to a large, heat-proof pitcher. Whisk mixture until honey is dissolved. Chill until ready to serve. To serve, pour tea into ice-filled glasses.
Quick Dessert
1 can Eagle Brand Condensed Milk
1 can (med.) crushed pineapple, drained (16 oz.)
1 container of cool whip (16 oz. size)
1 21 oz sized can cherry pie filling
Mix all together and store in refrigerator.
This is a quick and tasty dessert. You can also throw in some chopped nuts of your choice.
Carnival Potato Salad
3 cups cooked potatoes, warm, cubed
1/4 cup chopped pimiento
1/4 cup sour pickle, chopped
1 small onion, chopped
1/4 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon paprika
Combine potatoes, pimiento, pickle, and onion.
Toss with mayonnaise, salt, and paprika. Chill.
Serves 4.
Busy Day Casserole (Crock Pot)
2 lbs round steak, cut into bite-size pieces
1 pkg. onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup water
Mix soups and water.
Place meat in crockpot and pour soup mixture over. Cook on high for 5 hours.
Serve over mashed potatoes or hot cooked noodles.
Bisquick Cinnamon Raisin Biscuits
2 cups Bisquick
1/2 cup milk
1/3 cup granulated sugar
1/3 cup raisins
1 teaspoon cinnamon
Preheat oven to 425 degrees F.
Stir all ingredients until soft dough forms.
Drop by 9 spoonsful onto ungreased cookie sheet.
Sprinkle with additional sugar, if desired.
Bake for 10 to 12 minutes or until golden.
Salisbury Steak
1 can cream of mushroom soup
1 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/4 c. finely chopped onion
1 & 1/2 c. sliced fresh mushrooms
Mix 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties.
In skillet over medium high heat, cook patties, a few at a time, until browned on both sides.
Add remaining soup and mushrooms. Cover and simmer 20 minutes.
Chocolate Chip Pudding Parfaits
1 (3 ounce) package cook and serve vanilla pudding mix
1/2 cup semisweet chocolate chips
1/2 cup flaked coconut, toasted
Directions
Prepare pudding according to package directions. In two parfait glasses, layer 2 tablespoons chocolate chips, a fourth of the warm pudding and 2 tablespoons coconut. Repeat layers. Serve or refrigerate.
Chicken in a Blanket
1 (9 oz.) pkg. chicken breast tenders
1 (8 oz.) can refrigerated crescent rolls
Cheddar cheese slices
Preheat oven to 400ºF.
Unroll crescent rolls; separate into triangles.
Top each triangle with a chicken tender and slice of cheese.
Roll up, starting at wide end.
Bake on a cookie sheet for 10 to 12 minutes, or until golden brown.
Carrot Bars
18 oz. pkg. carrot cake mix
3 eggs
2/3 cup applesauce
1 cup chopped nuts
1 cup raisins
Heat oven to 350. Prepare a 13x9 inch pan.
Combine cake mix, eggs and applesauce in large mixer bowl; mix well.
Stir in remaining ingredients. Spread evenly into pan.
Bake for 25-30 minutes or until toothpick inserted in middle comes out clean.
Cool in pan on a rack. Cut.
Cherry Blast
2 & 1/2 cups cold 2% reduced fat milk
4 oz Cherry Yogurt
1 ripe banana, sliced (1 medium)
1 envelope KOOL-AID Sugar Free Cherry Flavor Drink Mix
1 cup ice cubes or crushed ice
Mix all ingredients in blender container; cover. Blend about 30 seconds or until thickened and smooth.
Makes 5 Servings
Salmon Casserole
4 potatoes
4 slices bacon
1 egg
1/4 C. crumbs
1 onion
2 C. salmon
3/4 C. milk
salt and pepper
Put layer of peeled, sliced potatoes into buttered pan, then layer of salmon, onion, and bacon. Mix egg and milk and pour over salmon. Sprinkle with crumbs and bake 50-60 minutes in moderate 350-degree oven.
Wild Rice Casserole (Crock Pot)
1 & 1/2 cups uncooked long-grained rice
1/2 cup uncooked wild rice
1 envelope dry onion soup mix
1 Tbs snipped parsley (optional)
4 cups water
1 bunch green onions, chopped
8 oz. fresh or canned mushrooms, sliced
1/4 cup butter, melted
Combine all ingredients.
Pour into your lightly greased crockpot.
Cover, cook on high 2 1/2 hours, stirring occasionally.
Peanut Butter Ice Cream Balls
1 cup sugar honey graham cracker crumbs
1/4 cup chunky peanut butter
2 tbsp. sugar
1/4 tsp. cinnamon
1 qt. vanilla ice cream
Blend graham cracker crumbs, peanut butter, sugar, and cinnamon. Scoop ice cream into large balls and roll into crumb mixture until well coated. Put in cup cake papers in cup cake pan. Freeze until ready to serve. Pour chocolate sauce over balls before serving or if desired, balls may be eaten in your hand.
Hittin' the Trail Mix
2 cups pretzel rings
2 cups sesame sticks
1/2 cup honey roasted peanuts
1/2 cup dried cranberries
1/2 cup dried pineapple chunks or tidbits
1/2 cup chocolate candy pieces
1/2 cup yogurt or chocolate covered raisins
1/2 cup sweetened banana chips
Combine all ingredients in a large bowl and stir well with a spoon.
Place into an airtight container.
Makes about 5 cups.
Cinnamon-Honey Sweet Potatoes
These fat-free potatoes are flavored with cinnamon, ginger, and more for a real sweet treat.
5 lg. sweet potatoes, peeled and sliced
1 tsp. cinnamon
1/2 tsp. ginger
1 Tbs. orange juice
1/4 C. honey
Preheat oven to 350 degrees.
Lightly spray a 9-inch baking dish with nonfat cooking spray.
Arrange potato slices in bottom of dish.
Sprinkle with cinnamon, ginger, orange juice and honey.
Bake, covered, in preheated oven for 50-60 minutes until potatoes are soft and tender.
Dreamsicle Pudding
1 pkg sugar-free instant orange flavored Jell-O
1 pkg sugar-free instant vanilla pudding
1 can mandarin oranges, drained
1 sm container fat-free Cool Whip
Dissolve Jell-O in 1 cup of very hot water.
Add another cup of ice cold water or crushed ice.
Let sit for 5 minutes.
With mixer, blend in the pudding mix.
Stir in the oranges. Fold in the Cool Whip.
Refrigerate at least 2 hours prior to serving.
Onion Fan Potatoes
6 red potatoes
3 red onions, cut into slices
salt & pepper to taste
6 TBSP butter, melted
Slice potatoes at 1/4 inch intervals, almost to the bottom.
Insert slices of red onion into spaces.
Place each potato on foil square, season with salt and pepper.
Drizzle with melted butter.
Seal tightly and cook on grill turning once, for about 1 hour.
Serves 4
Corned Beef Spread
6-8 servings
1 (12 oz.) can corned beef
1/4 C. sweet pickle relish
1/4 C. horseradish
1/4 C. chopped onion
1 med. stalk celery, finely diced
1 boiled egg, finely chopped
mayonnaise (just enough for consistency)
Combine corned beef, pickle relish, horseradish, mayonnaise, onion, celery, and egg. Refrigerate.
Once cold its ready to serve with your favorite crackers
Hot Mocha Mix
2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder
Combine all ingredients and mix well. Store mix in an airtight container.
To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.
Yield: enough for about 60 8-oz. servings.
Tropical Loaves
1 (18.25 ounce) yellow cake mix
1 (8 ounce) can crushed pineapple, undrained
1 cup orange juice
2 eggs
1/2 teaspoon nutmeg
1/2 cup coconut or chopped pecans
Combine all ingredients in mixing bowl.
With mixer beat on high speed for 2 minutes.
Pour into two greased and floured 8 x 4-inch loaf pans.
Bake at 350 degrees F for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
MARILYN'S RECIPES
Coconut Cloud Cookies
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (8 oz) sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 Tbsp. evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups flaked coconut, toasted
Preheat oven to 375°. Lightly grease baking sheets; set aside.
In a large bowl, cream butter, shortening and sugars until light and fluffy.
Beat in eggs and extracts. Stir in sour cream.
Combine flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut.
Drop by tablespoonfuls 2 in. apart onto prepared baking sheets.
Bake 8-10 minutes or until set. Remove to wire racks to cool.
In a small heavy saucepan, heat butter over medium heat 5-7 minutes or until golden brown.
Pour into a small bowl; beat in confectioners’ sugar, milk and extracts.
Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container.
Yield: about 5-1/2 dozen.
Whipped Shortbread Cookies
3 cups butter, softened
1 1/2 cups confectioners sugar, sifted
4 1/2 cups all-purpose flour
1 1/2 cups cornstarch
Nonpareils and/or halved candied cherries for decoration
In a large bowl, cream butter and confectioners sugar until light and fluffy.
Gradually add flour and cornstarch, beating until well blended.
With hands lightly dusted with additional cornstarch, roll dough into 1-inch balls.
Place 1-inch apart on ungreased baking sheets.
Press lightly with a floured fork. Top with nonpareils or cherry halves.
Bake at 300 for 20-22 minutes or until bottoms ate lightly browned.
Cool for 5 minutes before removing from pans to wire racks.
Yield: 16 to 18 dozen
Easiest Pineapple Cake with Cream Cheese Frosting
2 cup all-purpose flour
2 cup sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
pinch salt
1 (20 oz) can crushed pineapple (undrained) in it’s own juice – not syrup
1 cup chopped nuts, optional
Preheat oven to 350 degree F. Mix all of the cake ingredients together in a bowl.
Pour into a greased 9X13 inch pan and bake at 350 for 35 – 40 minutes (until top is golden brown).
CREAM CHEESE FROSTING
1/2 cup butter (1 stick)
1 (8 oz) block cream cheese, softened
1 tsp. vanilla
1 1/2 cups confectioners’ sugar
Beat butter, cream cheese and vanilla together until creamy. Gradually mix in powdered sugar.
Frost warm cake with cream cheese frosting. Sprinkle top with chopped nuts, if desired.
Easy Rice Casserole or Side Dish
2 Tbsp. butter, plus more for dish
1 small onion, minced
Pinch cayenne pepper (to taste)
1 package frozen spinach, thawed, drained and chopped
1 cup milk
2 eggs
2 cups shredded sharp Cheddar, plus extra for topping
4 cups cooked rice
1 teaspoon freshly chopped parsley leaves
1 teaspoon freshly chopped thyme leaves
1 teaspoon chopped basil leaves
Salt and freshly ground black pepper
Preheat oven to 350 degrees F. Butter a large casserole dish.
In a large pan over medium-high heat, sauté onions with 2 Tbsp. butter and cayenne until translucent.
Add the spinach and cook for 3 minutes. Set aside.
In a large bowl, whisk together milk and eggs.
Add cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
Pour into prepared casserole dish and top with extra shredded cheese.
Bake for 30 minutes and serve piping hot. Enjoy!
Peach Coconut Banana Bread
1 cup sugar
2 Tbsp. butter, melted
1 egg
3/4 cup milk
3 cups flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 cup mashed bananas
1 cup peaches, diced small
1/2 cup shredded coconut
Preheat oven to 350. Prepare a loaf pan or 4 mini loaf tins by spraying with cooking spray.
In a large bowl or the bowl of a stand mixer, mix together sugar, butter, and egg, then stir in milk.
Add flour, baking powder, and salt, and stir until just combined.
Gently fold in bananas, peaches, and coconut, sprinkling a teaspoon or two of the coconut on top of the loaf/loaves.
Bake 50-60 minutes for a full loaf, or 30-35 minutes for mini loaves.
Loaves are done when slightly golden on top and when a toothpick inserted comes out clean.
Cabbage Roll Soup
1 large onion, diced
3 cloves garlic, minced
1 lb lean ground beef
1/2 lb lean ground pork
3/4 cup uncooked long grain rice
1 medium head cabbage, chopped (core removed)
1 (28 oz) can diced tomatoes
2 Tbsp. tomato paste
4 cups beef broth
1 1/2 cups V8 or other vegetable juice
1 teaspoon paprika
1 teaspoon thyme
1 Tbsp. Worcestershire sauce
1 bay leaf
salt and pepper, to taste
In a large pot, brown onion, garlic, pork and beef. Drain any fat.
Stir in chopped cabbage and let cook until slightly softened (about 3 minutes).
Add all remaining ingredients, bring to a boil and reduced heat to medium low.
Cover and simmer on low until rice is fully cooked (about 25-30 minutes)
Remove bay leaf and serve.
Pear-stuffed French Vanilla Toast
1 cup packed brown sugar
1/2 cup butter, melted
1 large pear, peeled and sliced (about 1-1/2 cups)
3/4 cup raisins
4 cups cubed day-old French bread (1-1/2 inch pieces)
3/4 cup finely chopped pecans
4 large eggs
2 cups French vanilla ice cream, melted
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
In a small bowl, mix brown sugar and butter. Spread onto bottom of a greased 8-in. square baking dish.
Layer with pear, raisins, bread cubes and pecans.
In a large bowl, whisk eggs, ice cream, cinnamon and vanilla until blended; pour over top.
Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats.
Bake, uncovered, 40-45 minutes or until golden brown and a knife inserted near the center comes out clean.
Let stand 5-10 minutes before serving. Yield: 6 servings.
Easy Chocolate Fudge Brownie Cake
1 box chocolate cake mix (recommend Betty Crocker’s Choc. Fudge 15.25 oz.)
1 box fudge brownie mix (recommend Duncan Hines Decadent Brownies 17.6 oz.)
4 eggs
1 1/4 cups water
1 cup oil
1 can Pillsbury chocolate fudge cake icing
Preheat oven to 350 F. Grease and lightly flour an 8 – 9 inch bundt pan (recommend Baker’s Joy spray).
In a bowl add the cake mix, brownie mix, oil eggs and water; Pour into bundt pan.
Bake 50-55 minutes or until toothpick comes out clean.
NOTE*** Do NOT use ingredients on the brownie mix and cake mix, just what is listed above.
Let cake cool completely on a cooling rack and then transfer to serving plate.
In a small bowl, add 1/2 tub ready-to-use icing; melt in microwave 30-45 seconds until it is able to be drizzled over cake.
Tempting Toffee Crisps
12 whole (5 x 2 1/2-inch) graham crackers
3/4 cup packed brown sugar
3/4 cup butter (do not use margarine)
1 teaspoon vanilla
1 cup semi-sweet chocolate morsels
1/2 cup almonds, chopped
Preheat oven to 350°F. Arrange graham crackers side by side in single layer.
Combine brown sugar, butter and vanilla.
Cook over medium heat, stirring occasionally, until mixture comes to a full boil across the surface.
Continue boiling 4 minutes, stirring constantly.
Remove Saucepan from heat and immediately pour mixture evenly over crackers.
Bake 10-12 minutes or until bubbly and lightly browned. Remove pan from oven.
Sprinkle with chocolate morsels; allow to soften then spread evenly over baked crackers.
Chop almonds; sprinkle over chocolate. Cool completely.
Refrigerate until chocolate is firm. Break or cut into pieces.
Yield: about 2 dozen pieces, servings of 1 piece
Spaghetti and Meatball Soup
Everyone’s favorite dish is turned into the creamiest, coziest soup ever! Made in just 20 min. Kid and adult-friendly!
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 pound mini meatballs, homemade or store-bought
4 cups chicken broth*
3 cups marinara sauce, homemade or store-bought
1 bay leaf
8 ounces spaghetti, broken into 1-1/2-inch pieces
1/4 cup basil leaves, chiffonade
1/4 cup freshly grated Parmesan cheese
Directions:
Prepare meatballs according to package instructions; set aside.
Whisk in chicken broth, marinara sauce, bay leaf and 3 cups water in a large stockpot or Dutch oven over medium heat; bring to a boil.
Stir in spaghetti and meatballs; reduce heat and simmer until spaghetti is tender, about 10-12 minutes.
Serve immediately, garnished with basil and Parmesan, if desired.
Banana Oatmeal Muffins
1 1/2 cups flour
1 cup quick-cooking oatmeal
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 egg, beaten
1/2 cup milk when using honey (3/4 cup milk when using sugar)
1/3 cup oil
1/2 cup honey or sugar
2/3 cup mashed banana
Preheat oven to 400 degrees.
Stir together oatmeal, flour, baking powder, baking soda, and salt; set aside.
Mix egg, milk, oil, honey or sugar and mashed banana together well.
Add this mixture to the dry ingredients. Gently stir until moistened.
Fill greased muffin pans 2/3 full.*
Bake for 13 – 18 minutes, or until golden brown.
Makes 12 large muffins
*Note: If you like a bit more sweetness to your muffins, sprinkle a little brown sugar on top before baking.
Kay’s Easy Lasagna Soup
1 pound ground beef
1/2 cup chopped onion
1 package (7-3/4 oz) lasagna Hamburger Helper dinner mix
5 cups water
1 can (14-1/2 oz) Hunt's® Diced Tomatoes, undrained
1 can (7 oz) whole kernel corn, undrained
2 Tbsp. grated Parmesan cheese
1 small zucchini, chopped
In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain.
Add contents of the lasagna dinner sauce mix, water, tomatoes, corn and cheese; bring to a boil.
Reduce heat; cover and simmer for 10 minutes, stirring occasionally.
Add the lasagna noodles and zucchini. Cover and simmer for 10 minutes or until noodles are tender.
Yield: 10 servings (2-1/2 quarts).
Lemon Crumbles
1/2 cup butter, softened
1 cup brown sugar, packed
1 1/3 cups all-purpose flour
1/2 tsp. salt
1 tsp. baking powder
1 cup oats
1 (14 oz.) can sweetened condensed milk
1/2 cup lemon juice
zest of 1 lemon (optional)
Preheat oven to 350 degrees F.
Mix butter and brown sugar until well combined.
In a separate bowl, sift together flour, salt, baking powder, and oats.
Add oat and flour mixture to butter/sugar mixture and combine well.
Press half of the resulting mixture into the bottom of an 9x13 inch pan. (Or for thicker bars, put it in an 8x8 pan.)
In another bowl, whisk together sweetened condensed milk, lemon juice, and lemon zest - spread on top of oat mixture.
Spread the remaining oat mixture over the sweetened condensed milk layer evenly. (Do not pack down, just sprinkle it all on.)
Bake for 20-25 minutes, or until golden brown
These are served best cooled, so the condensed milk has time to set up and doesn't get all over the place.
Either way though, they are delightfully delicious!
Creamy Tortellini and Spinach Soup
This is great if you want a quick, easy recipe that tastes like it was right out of a high-end restaurant.
1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans Italian-style diced tomatoes
1 box or 4 cups vegetable broth
1 (8 oz) block of cream cheese, softened
In a large bowl, add tortellini, spinach, tomatoes, vegetable broth and cream cheese.
Gently toss all ingredients together till well coated, then add to crock pot on low setting.
Cook this mixture for roughly 5-6 hours or on high for 3-4 hours.
It is best recommended to cook for the allotted time of 5-6 hours for optimal taste.
This is delicious and can be served with baked potatoes, bacon and more.
Bacon Crisps
1/2 cup freshly grated Parmesan cheese
1 lb sliced bacon, cut in half
1 sleeve Waverly Wafers or other buttery rectangular crackers
Preheat the oven to 250 degrees.
Place 1 teaspoon of cheese on each cracker and wrap tightly with a strip of bacon.
Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack.
Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels.
Serve hot or at room temp.
Cook’s note: You can also bake at 350 for 40 minutes if in a hurry! Enjoy!
Avocado Dressing
A rich and delightful dressing to replace the unhealthy ranch dressing most of us use.
1 large avocado
2 teaspoons fresh lemon juice
1/2 cup Greek yogurt
1 teaspoon hot sauce
1/4 cup extra virgin olive oil
2 garlic cloves
3/4 teaspoon salt
Blend all ingredients together until creamy smooth.
Enjoy!
Raspberry Delight
1 package frozen raspberries, thawed
1 package frozen strawberries, thawed
1 pound green seedless grapes
2 cups shredded coconut
1 cups sour cream
Powdered sugar
Place berries in a bowl. Add grapes, coconut, sour cream and powdered sugar.
Pecan Pie Bark
2 sticks butter
1 cup white sugar
1 1/4 cups pecan halves
About 2 packages (approx. 12 sheets) honey graham crackers
Preheat oven to 325 degrees F. Lay graham crackers tightly across the area of a lightly greased rimmed baking sheet. Trim any crackers to fit the sides of the pan if needed; set aside.
In a large saucepan, bring butter, sugar, and pecans to a boil over medium heat for 3 minutes, stirring constantly. Carefully and evenly pour boiled mixture over the entire plane of graham crackers, spreading pecans around evenly. Immediately pop graham crackers into the oven and bake for 8 minutes. Allow graham cracker bark to cool completely before breaking into pieces. Store in an airtight container. Enjoy!
German Chocolate Muffins
3 Tbsp. chopped pecans
3 Tbsp. flaked coconut
3 Tbsp. firmly packed light brown sugar
1 pkg (18.25 oz) pudding included German chocolate cake mix
Preheat oven to 400. Grease 12 (3 1/2-inch) large muffin cups.
Combine pecans, coconut and sugar to form topping; set aside.
Prepare cake mix according to package directions, reducing water by 1/4 cup.
Spoon into prepared muffin cups, filling 1/2 full.
Sprinkle topping over tops.
Bake 20-25 minutes or until toothpick inserted in center comes out clean.
Cool in pans on wire rack 5 minutes, remove from pans. Cool on wire rack.
Makes 12 jumbo muffins.
Red Velvet Bread Pudding
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 Tbsp. cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 Tbsp. vinegar
Vanilla ice cream, for serving
Preheat the oven to 350 degrees F. Grease 9 by 13 by 2-inch sheet pan. In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into the prepared sheet pan. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely. When the cake is cooled, cut into 1-inch cubes. Place cubes onto 11 by 17-inch cookie sheet. Place in oven for 10 minutes.
Bread Pudding Mix:
3 cups half-and-half
3 large eggs
1 large egg yolk Pinch salt
1 teaspoon vanilla extract
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
Combine the half-and-half, eggs, egg yolk, salt, and vanilla in a medium bowl; set aside. With an electric hand mixer in a large bowl, beat the cream cheese and sugar until smooth. Mix in the half-and-half mixture. Place the red velvet cake cubes in a large baking dish or 8 individual ramekins. Add the pudding mixture to the dish. Make sure the cake cubes are completely covered. Bake for about 30 minutes, or until the pudding is set. Serve with ice cream.
MY RECIPES
Outback Steakhouse Walkabout Onion Soup
2 cups yellow sweet onions, thinly sliced
2 tablespoons butter
1 (15 ounce) can chicken broth
1/4 teaspoon salt
1/4 teaspoon fresh pepper, ground
2 chicken bouillon cubes
1/4 cup Velveeta cheese, cubes, diced (compressed in measuring cup)
1 1/2-1 3/4 cups white sauce (below)
cheddar cheese, shredded (for garnish)
White Sauce
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1 1/2 cups whole milk
Directions:
1 In 2 quart sauce pan place 3 tablespoons butter and sliced onions.
2 Cook at low to medium heat stirring frequently until soft and clear but not brown.
3 Add chicken broth from can, chicken bouillon cubes, salt, pepper, and stir until completely heated through.
4 Add white sauce and Velveeta cheese. White sauce will be thick because it has been removed from the heat. Simmer on medium low heat until the cheese is melted and all ingredients are blended, stirring constantly.
5 Turn temperature to warm and let cook for additional 30 to 45 minutes.
6 Serve with a garnish of shredded cheddar cheese, and a couple of slices of warm dark Russian Bread.
7 Thick White Sauce:
8 In a 1 quart sauce pan melt butter and add flour, cook on medium heat until the flour turns thick and comes away from the sides of the sauce pan.
9 Pour milk in flour a little at a time and stir constantly, add salt. Mixture should thicken and become like thick pudding.
10 Remember to stir constantly taking care not to let mixture lump, set aside off from heat until ready to use for the soup.
Source: food.com
Granny's Salisbury Steak
1 1/2 lbs ground beef
1 cup chopped onion
1/2 cup cooked rice
1/4 tsp black pepper
1 egg
1 3/4 cups sliced fresh mushrooms
2 Tbsp Worcestershire sauce
½ tsp salt
3 cups beef broth
3 Tbsp water
2 Tbsp cornstarch
Combine ground beef, onions, rice, black pepper and egg; divide into six equal portions. Shape each into a 1 inch thick patty. Coat a skillet with cooking oil and cook patties for 5 minutes on each side. Remove from skillet; keep warm.
Add mushrooms to the skillet and cook for three minutes. Add Worcestershire sauce, salt and beef broth; cook for another ten minutes.
Return patties to the skillet, cover and simmer for 15 minutes. Remove the patties to a platter; keep warm. Combine water and cornstarch; add to broth mixture, stirring well. Bring to a boil then cook ONE minute more. Serve over patties.
Source: Granny's Favorites Cookbooks
1770 House Meatloaf
Serves 6 to 8
1 pound ground veal (preferably naturally raised)
1 pound ground pork (preferably naturally raised, Berkshire)
1 pound ground beef (preferably naturally raised)
1 tablespoon chopped, fresh chives, plus 1 teaspoon for the sauce
1 tablespoon chopped, fresh thyme leaves, plus 1 teaspoon for the sauce
1 tablespoon chopped fresh Italian parsley, plus 1 teaspoon for the sauce
3 large eggs
1 1/3 cups finely ground Panko
2/3 cup whole milk
1 tablespoon kosher salt
1 1/2 teaspoon freshly ground black pepper
Olive oil
2 stalks of celery, finely diced
1 large Spanish onion, finely diced
2 cups chicken or beef stock
8 to 10 cloves roasted garlic
3 tablespoons butter, at room temperature
Preheat the oven to 350 degrees.
Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, salt and pepper in a large mixing bowl.
Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring, until softened. Remove the celery and onion from the pan and let cool. When the mixture is cool, add it to the mixing bowl with the other ingredients.
Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan (it should have sides at least 1 1/2 inches high to prevent grease runoff from the pan). Place the meat on the sheet pan and pat it and punch it down to remove any air pockets. Shape the meat into a loaf (about 14 1/2" long by 5" wide by 2" high). Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let it rest for 10 minutes.
Meanwhile, for the sauce, combine the broth, roasted garlic and butter over medium high heat and simmer for about 10-15 minutes, or until lightly thickened. Add 1 teaspoon of each of the chopped thyme, chives and parsley. Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and serve.
Source: Barefoot Contessa - Food Network
Good Old Fashioned Chili
Ingredients
3 pounds ground meat
2 cups onions, chopped
1 bunch fresh parsley, minced
4 large cloves garlic, minced
1 tablespoon salt
2 jalapenos, minced with seeds, or to taste
4 red serranos, minced with seeds, or to taste
2 tablespoons dried bell pepper flakes
1 tablespoon dried celery flakes
1 tablespoon sugar
1/2 cup beef boullion granules
1/3 cup chili powder
1/2 cup paprika
1 tablespoon black pepper, or to taste
1 tablespoon cayenne pepper, or to taste
1 1/2 tablespoon white pepper, or to taste
2 teaspoons ground coriander
2 cans tomato paste
1 can refried beans
3 cups water
Instructions
Brown meat with garlic, onion and salt in a large pot.
Add parsley, jalapeno and serranos. Stir. Add dried spices/boullion and stir well.
Mix in tomato paste and water.
Simmer for several minutes then stir in the can of refried beans (if there are any whole beans, run beans through a food processor or blender so none appear present in the chili). Simmer for several hours. Serve when you're ready.
Source: http://www.recipelion.com/Chili/Good-Old-Fashioned-Chili#G35UzICYMGivlHxf.99
Ham and Swiss Sliders
The simple combination of spiral ham, Swiss cheese, sweet rolls, and tangy Duke's makes a delicious appetizer or brunch dish. The sliders bake together in one dish and can feed a crowd.
Ingredients:
24 sweet rolls
2/3 cup Duke's Mayonnaise
24 slices spiral ham or honey ham
24 slices Swiss cheese
1 stick butter, melted
1 Tbsp. poppy seeds
1 Tbsp. mustard
1 Tbsp. minced onion
1/2 tsp. Worcestershire sauce
Preparation:
Preheat the oven to 350°F. Slice the rolls in half and arrange the bottoms in a glass baking dish. Spread the rolls evenly with Duke's, and add the ham and cheese slices. Put the tops of the rolls on the sandwiches. In a small bowl, combine the butter, poppy seeds, mustard, minced onion, and Worcestershire sauce. Pour the sauce over the sliders and bake for 12-15 minutes until the cheese is melted and the tops are browned. Serve immediately.
Source: Duke's Mayonnaise
Granny's Favorite Georgia Cracker Pie
With just six simple ingredients, this recipe for Granny's Favorite Georgia Cracker Pie is one of those easy dessert recipes that's low on cost but still full of flavor. Head down South and cook up one of the best pie recipes you'll ever taste. The special "secret" ingredient that makes this dessert so tasty? Soda crackers, believe it or not!
Ingredients
3 egg whites
1/2 teaspoon baking powder
1 cup sugar
1/2 teaspoon vanilla
16 soda crackers, rolled into very fine crumbs
1 cup pecans, chopped
Instructions
Preheat oven to 350 degrees F.
Beat egg whites until stiff; add baking powder.
Add sugar slowly, then add the vanilla.
Add cracker crumbs and pecans to the mixture and pour everything into a 9-inch greased pie pan.
Bake for 30 minutes.
Let cool and top with sweetened whip cream or Cool Whip.
Source: http://www.recipelion.com/Pies/Grannys-Favorite-Georgie-Cracker-Pie#kh0TiukRoyiOusWO.99
Caesar Artichoke Bake
Cooking spray
2/3 cup Caesar salad dressing, regular or fat free
1/3 cup light mayonnaise
1/3 cup sour cream, regular or low-fat
1/3 cup grated Parmesan cheese
2 cans (15 ounces each) artichoke quarters in water, drained and chopped
1 can (14.5-ounce) diced tomatoes with basil and garlic, drained
5 ounces shredded Swiss cheese
1/2 teaspoon hot pepper sauce
Baked pita chips and/or vegetable dippers
Preheat oven to 350 degrees. Coat a 1-quart baking dish with cooking spray; set aside.
In a medium bowl, whisk together salad dressing, mayonnaise, sour cream, and Parmesan cheese until smooth. Stir in artichokes, tomatoes, Swiss cheese, and hot pepper sauce. Transfer to prepared baking dish.
Bake in preheated oven for 40 to 45 minutes or until mixture is set and top is golden. Serve dip with baked tortilla chips and/or vegetable dippers.
Makes 4 cups.
Source: Adapted from Sandra Lee, Food Network
Pennsylvania Dutch Amish Dessert
INGREDIENTS
2 (8-ounce) packages cream cheese, softened
2/3 cup sugar
3 eggs
1 teaspoon almond flavoring
TOPPING
1 (8-ounce) container sour cream
1/2 cup sugar
1 teaspoon vanilla
Cream together first 4 ingredients. Pour into greased 9-inch glass pie pan. Bake at 340 degrees for 35 minutes. Let set for 10 minutes.
Mix together topping ingredients and put on top of mixture. Return to oven and bake an additional 10 minutes. Cool and refrigerate. May be served with strawberries or raspberries.
Arroz Con Pollo
Ingredients:
1 tsp salt
1/4 tsp paprika
1/4 tsp ground black pepper
3 1/2 lbs chicken parts, excess skin removed
1 Tbs olive oil
1 red bell pepper, cut into 2-inch strips
1 onion, coarsely chopped
1 cup long grain rice
2 garlic cloves minced
1 (14.5 oz) can chicken broth
1/4 tsp saffron, crushed
1 cup frozen peas
1/4 cup sliced Spanish olives with pimientos
Directions:
Mix salt, paprika and pepper. Coat chicken evenly with seasoning mixture.
Heat oil in large skillet on medium heat. Add chicken; cook 5 to 6 minutes per side or until golden. Remove chicken from skillet. Pour off all but 1 tablespoon fat from skillet. Add bell pepper and onion; cook and stir about 5 minutes or until tender.
Stir in rice and garlic; cook and stir about 1 minute. Stir in broth and saffron. Bring to boil. Return chicken to skillet. Reduce heat to low; cover and simmer 20 minutes or until chicken is cooked through and rice is tender. Remove from heat. Stir in peas; cover. Let stand 5 minutes before serving. Garnish with olives, if desired.
Nutritional Information: Calories Per Serving: 584, Fat: 9 g, Sodium: 577 mg, Carbohydrates: 13 g, Protein: 12 g
Cabo Beach Cheeseburger
Serves 4
Prep time 15 minutes
Grilling time 8 to 12 minutes
1 pound lean ground beef
4 slices bacon
4 slices pepper jack cheese
4 kaiser rolls, split
1/4 cup chipotle-flavored reduced fat mayonnaise
1 Hass avocado, cut into 12 slices
1/2 cup coarsely chopped fresh cilantro leaves
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
Shape the ground beef into 4 patties. Grill the patties over direct medium-high heat, 4 to 6 minutes on each side, or until done (160°F). Meanwhile, cook the bacon as directed on package.
During the last minute of grilling time, place a slice of cheese on top of each patty to melt.
Spread the rolls with mayonnaise, and then top each with a cheeseburger, a slice of bacon, avocados, and cilantro.
Source: Kraft Recipes
Pizza Casserole
Ingredients
1 bag of egg noodles
1 jar of tomato sauce (I use Ragu spaghetti sauce)
3 cups Mozzarella cheese, shredded
1 1/2 pounds hamburger meat
1 package of pepperoni
Instructions
Brown the meat and drain the grease.
Boil Noodles until soft. Drain the water.
Preheat oven to 350 degrees F.
In a 9x13 casserole dish, start layering by first spreading a thin layer of tomato sauce on the bottom.
Second layer half of the noodles over the sauce. Then half of the meat and the rest of the noodles.
Next layer half of the cheese, the rest of the meat, the rest of the sauce, and then the rest of the cheese.
Lastly, top with pepperonis.
Cover with foil and bake for 30 minutes. After 30 minutes remove foil and bake for another 15 minutes.
Once it is done baking, take it out and let if sit for 10 to 15 minutes. Enjoy.
Jiffy Cornbread Casserole
Cooking Time: 1 hr 40 min
Ingredients
1 can (17-ounce) whole corn
1 can (17-ounce) creamed corn
1 cup sour cream
1/2 cup melted margarine
1 (8.5-ounce) package Jiffy Corn Muffin mix
2 eggs
Instructions
Preheat oven to 300 degrees F.
Be sure to drain cans of corn. Then combine all ingredients in a large bowl and mix thoroughly.
Pour into a 2-quart casserole dish.
Bake at 300 degrees F for 1 hour 40 minutes.
Notes
For some added zing, add prepared green or hot chiles to the mixture.
FYI: Jiffy Corn Muffin Mix is a commercial preparation available in the USA. You might get by using the dry ingredients for regular corn bread and perhaps the oil.
Sour Cream Chicken Casserole
This casserole is an absolute favorite meal. It's creamy and has a slight blend of sweet and salty. It looks very presentable for special occasions, and is simple to make.
Ingredients
1 lb. boneless skinless chicken breasts
1 8 oz. container sour cream
1 can cream of chicken soup
1 roll Ritz crackers
1 stick margarine, melted
Directions
Preheat oven to 400 degrees. Brown chicken and cut into cubes. Place in an 8 inch square casserole dish. Mix cream of chicken soup and sour cream in a medium bowl and spread mixture over chicken. Crush crackers and sprinkle over soup mixture. Drizzle butter over crackers. Bake approximately 30 minutes or until bubbly and crackers are slightly browned.
Cheddar Bacon Wakeup Casserole
2 c plain croutons
2 c shredded cheddar cheese (8 oz)
4 slices bacon crisp, crumbled Or 1-2 c. diced, fully cooked ham
2 c milk
3 eggs beaten
1/2 t prepared mustard
1/8 t onion powder
1 dash pepper
In a medium bowl, toss together the croutons, cheese and bacon or ham.
Turn into and 11x7x2 inch baking dish OR 6 individual 5 inch round baking dishes.
In another bowl, beat together the milk, eggs, mustard, onion powder and pepper.
Pour the mixture over the croutons mixture in the baking dish. Cover and refrigerate overnight.
Bake, uncovered in a 350 degree oven for 45 minutes (15 minutes for individual dishes), or until knife inserted near center comes out clean.
Let stand 5 minutes before serving.
Crab Brunch
2 eggs beaten
2 C. milk
2 cups seasoned croutons
1/2 lb. Cheddar cheese grated
1 T. minced onion
1 T. minced parsley
salt and pepper to taste
1 lb. lump crab meat picked through
1/4 C. grated Parmesan cheese
Preheat oven to 325 F.
In large bowl, combine all ingredients except Parmesan cheese. Pour into a greased shallow 2-quart casserole. Sprinkle on Parmesan.
Bake for 1 hour or until knife inserted in center comes out clean.
Yield: 6 servings.
Note: Recipe can be made ahead and refrigerated.
Boursin and Shrimp Ultimate Appetizer
1 (5.5 oz) package Boursin cheese *see below*
1 (8 oz) package cream cheese
2 packages phyllo cups
tiny shrimp
cocktail sauce
Mix softened cheeses together. Fill phyllo cups. Top with a tiny shrimp and then a dollop of cocktail sauce.
*Here is a clone for Boursin cheese as it is quite pricey.
Boursin (Herbed Cheese Spread)
8 oz butter
1 lb cream cheese
1 tbsp oregano
1 tbsp dill
1 tbsp freshly ground pepper
1 tbsp garlic powder
1 tbsp marjoram
Thoroughly cream butter and cream cheese with an electric mixer. Add spices and mix well. Place in small bowl, cover with plastic wrap, allow to mellow overnight in refrigerator.
Chocolate-Glazed Chocolate Tart
For the crust:
9 (5-by 2-1/4") chocolate graham crackers (not chocolate-covered), finely ground (1 cup)
5 Tablespoons unsalted butter, melted
1/4 cup sugar
For the filling:
1-1/4 cups heavy cream
9 oz bittersweet chocolate (between 60-65% cacao), chopped
2 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the glaze:
2 Tablespoons heavy cream
1-3/4 oz bittersweet chocolate, finely chopped
1 teaspoon light corn syrup
1 Tablespoon warm water
Equipment:
A 9" round fluted tart pan (1 inch deep) with removable bottom.
Preheat oven to 350 F with rack in the middle. For the crust, stir together graham crackers, sugar and butter and press evenly onto bottom and sides of tart pan. Take time to build your crust walls, this will prevent them from crumbling when you remove the pan. Bake tart until firm, about 10 minutes. Cool on a rack 15 to 20 minutes.
For the filling, bring cream to a boil, then pour over chocolate in a bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla and salt in another bowl, then stir into melted chocolate.
Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.) Cool completely in pan on rack, about 1 hour.
To make the glaze, bring cream to a boil and remove from heat. Stir in chocolate until smooth. Stir in corn syrup, then warm water.
Pour glaze onto the middle of the tart, then tilt and rotate tart so glaze coats evenly (this was very easy because the glaze has nice consistency). Let stand until glaze is set, about 1 hour.
Cook's Note: Tart is best the day it is made but can be made, without glaze, 1 day ahead and chilled. Bring to room temperature before glazing.
Source: Gourmet Magazine