"Success is simply a matter of luck. Ask any failure." ~Earl Wilson
Good evening and welcome to the newest issue of A to Z Recipes Newsletter. I'm still using borrowed internet which is worse than trying to borrow money! The weather was beautiful in Galveston today where I visited my mom. I see where my gorgeous sisters get their good looks. My mom looks marvelous at 90. Or any age! I hope to keep her with us for many years to come!
In today's issue we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader. Marilyn M. from Ohio rounds out the reader submissions. Marilyn will make many new friends with her recipe for Pumpkin Crunch in today's offerings. Goodness! So easy and sounds so delicious. It is definitely on my "to try soon" list! Take a look and see for yourself! I have added a few of my own in this issue as well, including a recipe shared with me on Facebook by Patricia H, in Galveston, TX and a tried & true recipe of mine, Burrito Grande. It is easy to change up, and I do. I prefer ground beef and tom add assorted filling and topping ingredients to suit our taste and mood. It should feed several people but, really... Trey is 6'6" and a hefty young man who eats more than a portion or two (or three!). It is a great basic recipe from Betty Crocker, begging for substitutions and additions and I hope you will give it a whirl at your house.
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DID YOU KNOW?
The Five-Second Trick for Making Hard-Boiled Eggs Easy to Peel
Because you have way more important things to do
A hard-boiled egg is a quick and healthy snack to bring on the go... if only it didn’t take ten minutes to peel the damn thing. We’ve got an easy trick to loosen the shell so it peels off in seconds. (And no, it doesn’t involve rolling the egg around on a wet paper towel.)
What you need: A teaspoon of baking soda.
What you do: Submerge the eggs in a pot of cold water, then add the baking soda to the water and cook as usual. (Cook on medium-high until the water boils, then cover, remove the pot from heat and let it sit for 8 to 10 minutes.)
Why it works: The baking soda makes the cooking water more alkaline, helping to loosen the bond between the albumen (fancy word for “egg whites”) and the shell’s inner membrane. So when you go to peel it, it comes right off.
And? No more sharp little shell pieces under your nails. Hooray!
Source: PureWow!
TREVA'S RECIPES
Peppermint Bark Brownies
20-oz. pkg. fudge brownie mix
12-oz. pkg. white chocolate chips
2 t. butter
3/4 c. candy canes, crushed
Prepare and bake brownie mix according to package directions, using a greased 13"x9" baking pan. After baking, set aside and cool completely in pan, about one to 2 hours. In a saucepan over very low heat, melt chocolate chips and butter, stirring constantly with a rubber spatula. Spread chocolate mixture over brownies; sprinkle with crushed candy. Let stand for about 30 minutes, until frosting is hardened. Cut into squares. Makes 2 dozen.
Gingerbread Bars with Eggnog Cream Cheese Frosting
Serves: 16
Ingredients
For the Bars:
1/2 C butter, softened
1/2 C sugar
1/3 C brown sugar
1 egg
1 tsp vanilla extract
3 tbsp molasses
2 C all-purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp allspice
1/2 tsp salt
For the Frosting:
4 oz cream cheese, softened
2 tbsp butter, softened
1 1/4 C powdered sugar
1 tbsp eggnog
sprinkles, optional
Instructions
Preheat oven to 350. Lightly spray a 9x9 inch baking dish with non-stick cooking spray.
In the bowl of stand mixer or with an electric mixer, cream together butter and sugars. Add in egg, vanilla, and molasses and beat until creamy.
In a separate bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and beat until combined.
Spread batter into prepared baking dish. Bake for 20-25 minutes or until edges start to turn golden brown.
Remove to a wire rack to cool.
While bars are cooling, prepare frosting. Cream together cream cheese and butter until smooth. Add in powder sugar and eggnog. Beat until smooth.
Spread frosting over cooled bars. Top with sprinkles.
Source: A Kitchen Addiction
Berry Pie Filling
This is a ZReboot recipe. This makes a super simple dessert that tastes so authentic. Definitely hometown-feelin’ food. This can also be made with raspberries or a combo that can include blueberries, too.
Serves: 4 - 6
Ingredients:
4 cups of fresh blackberries
1/3 cup of ZSweve or ZSweet. These are new sugar substitutions that bake well. Order them online.
3/4 cup of water
4 tsp of cornstarch
1 Tbl of butter
Pinch of salt
Zola's Almond Flour Pie Crust
https://www.planzdiet.com/recipes/almond-flour-pie-crust/
Instructions:
In a saucepan, add half of the water, the berries, and salt. Cook on medium high and bring the mixture to a bubbling boil. Cook two to three minutes to soften them up. Stir often.
Whisk the cornstarch into the rest of the water and add that. Also add the sweetener. Stir for just a couple of minutes until the mixture thickens and all or almost all of the white color from the cornstarch disappears. Add butter and stir.
Take it off the heat. Add the rest of the berries and stir so they all get coated. Let cool. This can be done on the counter or you can put it in the fridge until later.
Pour the filling into the almond flour crust. Serve with sweetened whipped cream. You can sweeten your whipped cream with Truvia or ZSweet and a bit of vanilla. Serve the tarts or pie the same day so the crust stays crunchy and firm.
Source: Zola at PlanZDiet.com
Firecracker Chocolate Cherry Cobbler
We love to use frozen pitted cherries such as tart red, dark sweet, or Rainier for this recipe. They're flash-frozen in season and you don't have to bother with pitting!
Makes: 8 servings
Hands On: 40 mins
Total Time: 1 hr 40 mins
1 cup all-purpose flour
1/3 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground chipotle chile pepper
1/4 cup unsalted butter, cut into small pieces and chilled
1 & 1/2 ounces semisweet chocolate, finely chopped
1/4 cup milk
3/4 cup granulated sugar
1/3 cup all-purpose flour
7 cups fresh or frozen pitted tart red cherries
Milk
1 tablespoon coarse sugar
Preheat oven to 375 degrees F. Lightly grease a 2-quart round baking dish.
For the biscuits, in a medium bowl combine 1 cup flour, 1/3 cup sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and ground chipotle. Add the butter and, using a pastry blender or 2 forks, cut the butter into the mixture until it resembles coarse crumbs. Stir in the chocolate. Add the 1/4 cup milk and stir until just moistened. Knead the dough 3 to 4 times in the bowl until it holds together. Form the dough into a disk.
In a large saucepan combine the 3/4 cup sugar and 1/3 cup flour; stir in cherries. Cook and stir over medium heat until thickened and bubbly. Cover to keep warm.
On a floured surface roll biscuit dough out to a 3/4-inch thickness. Cut dough with assorted 2- to 3-inch star-shaped cutters, rerolling dough as necessary. Spoon hot filling into prepared dish. Arrange dough cutouts over filling. Brush cutouts with milk and sprinkle the tops with the coarse sugar.
Bake 30 minutes or until filling is thick and bubbly and biscuits are baked through. Remove and let stand 30 minutes before serving.
Per serving: 340 kcal cal., 8 g fat (5 g sat. fat, 0 g polyunsaturated fat, 2 g monounsatured fat), 16 mg chol., 183 mg sodium, 66 g carb., 4 g fiber, 43 g sugar, 4 g pro.
Percent Daily Values are based on a 2,000 calorie diet
Sticky Toffee Rice Pudding with Caramel Cream
The once homely rice pudding gets the Cinderella treatment in this comforting dessert that delivers on the sticky toffee flavor. It has just the right amount of thickness for soaking up a hot caramel topping.
Time: Prep: 45 min.
Bake: 35 min. + cooling
Yield: 16 servings.
3 cups water
1 cup uncooked medium grain rice
1/4 teaspoon salt
3 cups pitted dates, chopped
3 cups 2% milk
2 teaspoons vanilla extract
1 cup packed brown sugar
1 & 1/2 cups heavy whipping cream, divided
1/4 cup butter, cubed
1/2 cup sour cream
1/4 cup hot caramel ice cream topping
1. In a large saucepan, bring the water, rice and salt to a boil. Reduce heat; cover and simmer for 12-15 minutes or until rice is tender. Add dates and milk; cook and stir for 10 minutes. Remove from the heat; stir in vanilla. Set aside.
2. In a small saucepan, combine the brown sugar, 1 cup cream and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes, stirring constantly. Stir into rice mixture. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Cool for 15 minutes.
3. Meanwhile, in a small bowl, beat the sour cream, caramel topping and remaining cream until slightly thickened. Serve with warm rice pudding. Refrigerate leftovers.
Egg Thread Soup with Asparagus
Preparation Time: 20 min/Cook Time: 20 min
Weight Loss, High Calcium, Low-Carb, Low-Calorie
Serves: 8
Stirring eggs into simmering broth is a classic technique for adding nourishment and body to soup. Asparagus gives it a mild, sweet flavor and a bit of texture. Serve this quick soup with Parmesan Crisps or sprinkle with grated Parmesan.
8 cups homemade chicken broth, fat skimmed, or reduced-sodium chicken broth
1/2 cup pastina, or other tiny pasta, such as alphabet or stars
12 ounces asparagus, trimmed and cut into
1 & 1/2-inch diagonal pieces (2 cups)
4 large eggs
1/2 teaspoon lemon juice
1/4 teaspoon salt, optional
Bring broth to a boil in a Dutch oven or soup pot. Stir in pasta. Cook, uncovered, over medium-high heat, stirring occasionally, until pasta is just tender, about 5 minutes. Stir in asparagus; cook for 2 minutes. Reduce heat to medium.
Break eggs into a large measuring cup and whisk until well blended. Add to the gently boiling soup in a thin, steady stream, stirring constantly with a fork. (Slow stirring will produce large threads; rapid stirring will break the threads up into small pieces.) Remove from heat and stir in lemon juice. Taste, adding salt if desired.
Nutritional Information: Per serving: Calories 173 cal; Carbohydrates 11 g; Dietary Fiber 1 g; Fat 8 g; Saturated Fat 3 g; Protein 16 g; Potassium 342 mg; Sodium 981 mg; Cholesterol 118 mg
Nutritional Bonus: Per serving Calcium (25% daily value), Folate (23% dv).
Source: by EatingWell
Quick Cassoulet
Cook Time: 1 hour 5 minutes
Serves: 6
Weight Loss, Heart Health, High Calcium, High Potassium
Inspired by the rustic--and time-consuming--French classic, our cassoulet, made with leftover turkey or chicken and canned beans, makes a simple, hearty supper.
1 cup fresh whole-wheat breadcrumbs, (see Tip)
2 teaspoons extra-virgin olive oil
2 medium onions, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
1/4 pound turkey kielbasa sausage, thinly sliced
1 (14-1/2-ounce) can diced tomatoes
1 cup reduced-sodium chicken broth
1/2 cup dry white wine
2 (15-1/2-ounce) cans great northern or cannellini beans, rinsed
1 & 1/2 cups diced cooked turkey, or chicken
1 & 1/2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried
1/4 teaspoon salt, or to taste
Freshly ground pepper, to taste
2 tablespoons chopped fresh parsley, (optional)
1. Preheat oven to 350°F. Spread breadcrumbs on a baking sheet and bake until crisp and light golden, stirring occasionally, 6 to 10 minutes; set aside.
2. Meanwhile, heat oil in a 4- to 6-quart Dutch oven over medium heat. Add onions, carrot and garlic; cook, stirring often, until just beginning to color, about 5 minutes. Add kielbasa and cook, stirring, until lightly browned, 3 to 5 minutes. Add tomatoes, broth, wine, beans, turkey (or chicken), thyme, salt and pepper; bring to a simmer.
3. Sprinkle the toasted breadcrumbs over the top and transfer the pot to the oven. Bake until browned and bubbling, 25 to 35 minutes. Sprinkle with parsley, if using, and serve.
Tip:
To make fresh breadcrumbs: Trim crusts from bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
Source: by lifescript.com
Fluffy, No Bake Lemon Cheesecake
This is a ZReboot recipe.
Servings: Serves 6
2 packages of cream cheese (1 lb)
2 lemons, juiced (about 1/4 cup)
3 tsp of vanilla extract
1/8-1/4 cup of Truvia
1 - 2 tsp of lemon zest (plus more for garnish)
Berries for garnish
Let your cream cheese come to room temperature or zap it (opened) in your microwave for 15 seconds on high to bring it to temp.
Put the cream cheese in a bowl. Add the lemon juice, Truvia, vanilla and the zest. In order to zest a lemon you use a tool called a microplane or rasp. Gently glide it over the lemon peel so you get shavings of the yellow part and not the bitter pith underneath. Tap the microplane on the counter to release the shavings. You can buy a fine microplane at any housewares store.
With an electric mixer, blend the cream cheese mixture until light and fluffy. This will take one to two minutes to get it nice and fluffy. Make sure the sides are scraped down so it all gets mixed.
Divide mixture among serving dishes. Then garnish.
Serving Suggestions: If you are going to serve it right away, great. If you want, you can cover it and keep it in the fridge for a few hours before serving. Be sure to take it out of the refrigerator about 15 to 30 minutes before you want to eat it or it will taste refrigerator-cold.
Leftovers store well in the refrigerator, covered in plastic. Just like any other cheesecake they will become a bit more stiff over time. You can remedy this by stirring it up.
Blueberries, traditionally, go great with lemon. If you want more blueberries you can stud your cheese cake by stirring some extras in before you put it in your serving dish.
I also garnish with a bit more zest for more yellow color.
The amount of Truvia and zest you put in are up to your taste buds. I’d start with the smaller amount, mix, taste and then judge.
Source: PlanZDiet.com
Baked Stuffed Acorn Squash
A crockpot recipe.
2 acorn squash
1/3 cup cracker crumbs
1/2 cup chopped pecans or walnuts
1/4 cup melted butter
1/4 cup light brown sugar
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cinnamon
2 tablespoons orange juice or apple juice
Cut squash in half; scoop out seeds and membranes then place, cut side up, in slow cooker.
Combine crumbs, nuts, butter, brown sugar, salt, nutmeg, cinnamon and orange juice.
Spoon mixture evenly into center of the squash halves.
Cover and cook on LOW for 5 to 6 hours, until squash is tender.
Serves 4.
Peanut Butter Caramel Bars
TOTAL TIME: Prep: 50 min. + chilling
Bake: 20 min. + cooling
YIELD: 36 servings
1 package yellow cake mix (regular size)
1/2 cup butter, softened
1 egg
20 miniature peanut butter cups, chopped
2 tablespoons cornstarch
1 jar (12-1/4 ounces) caramel ice cream topping
1/4 cup peanut butter (see editor's note)
1/2 cup salted peanuts
TOPPING:
1 can (16 ounces) milk chocolate frosting
1/2 cup chopped salted peanuts
1. In a large bowl, combine the cake mix, butter and egg; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until no longer crumbly. Stir in peanut butter cups.
2. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-22 minutes or until lightly browned.
3. Meanwhile, in a large saucepan, combine the cornstarch, caramel topping and peanut butter; stir until smooth. Cook over low heat for 25-27 minutes or until mixture comes to a boil; stirring occasionally. Remove from the heat; stir in peanuts.
4. Spread evenly over warm crust. Bake 6-7 minutes longer or until almost set. Cool completely on a wire rack. Spread with frosting; sprinkle with peanuts. Cover and refrigerate for at least 1 hour before cutting. Store in the refrigerator. Yield: about 3 dozen.
Editor's Note: Reduced-fat peanut butter is not recommended for this recipe.
Nutritional Facts
1 serving (1 each) equals 215 calories, 10 g fat (4 g saturated fat), 13 mg cholesterol, 218 mg sodium, 29 g carbohydrate, 1 g fiber, 3 g protein.
Source Taste of Home
Lemon Ginger Tea
Lemon Ginger Tea is perfect winter drink because it warms the body from the inside out. It also reduces inflammation, fights respiratory problems and strengthens immunity. Ginger tea relieves stress, enhances digestive system and relieves migraines.
You can make it more or less spicy by using 1/2 inch or 1 inch large chunk of fresh ginger root. To make it different every time, try adding mint leaves, orange zest, chamomile, vanilla extract or spices like cinnamon and cardamom. Instead of lemon juice, add some milk to your cup of tea.
Any Lemon Ginger Tea leftovers can be stored in the fridge and served cold or re-heated.
Serves: 2 servings
1/2 - 1 inch chunk fresh ginger root
2 cups water
juice from 1/2 lemon
1 Tbsp honey
Peel and thinly slice ginger root. Put into water and cook on medium heat for about 10 minutes. Strain the liquid, add lemon juice and pour into cups. Sweeten to taste.
Source: kitchennostalgia.com
http://www.kitchennostalgia.com/drinks/lemon-ginger-tea.html
Bacon Pierogi Bites
14 bacon slices, cut in half
1 (12-ounce) package mini potato and Cheddar pierogies, thawed
1/4 cup light brown sugar
Preheat oven to 400 degrees F. Coat a rimmed baking sheet with cooking spray. Wrap bacon around center of each pierogi and place on prepared pan. Sprinkle evenly with brown sugar. Bake 18 to 20 minutes, or until bacon is crisp.
Source: Susan's Daily Dose
Hot Chile Cheese Dip
1 tablespoon oil
1/2 cup chopped onion
2 cans (4 ounces each) chopped mild green chile peppers
1 can (14.5 ounces) Mexican style stewed tomatoes
1 pound Velveeta cheese (American cheese), shredded or cubed
Heat oil in a skillet; sauté onion until tender. Add chile peppers and tomatoes; bring to a boil. Add cheese. Pour mixture into slow cooker and cook on LOW heat for 2 hours. Serve with tortilla chips.
Source: Diana Rattray, your Guide to Southern Food
Slow-Cooker Loaded Baked Potato Soup
To achieve the ideal creamy and silky smooth texture we were looking for, we ditched the typical russet potato, and turned to less starchy red potatoes. The easiest way to puree this soup is with an immersion blender. Our favorite model is the KitchenAid 3-Speed hand Blender. If using a standard blender, let the soup cool for 5 minutes before pureeing. Puree in batches, holding lid in place with a dish towel. Buy large potatoes so there are fewer to peel.
Serves 6 - 8
8 slices bacon, chopped
2 onions, chopped
2 garlic cloves, minced
1/2 teaspoon dried thyme
5 & 1/2 cups chicken broth
3 pounds Red Bliss potatoes, peeled and sliced 1/2 inch thick
Salt and pepper
8 ounces white sharp cheddar cheese, shredded (2 cups)
1 cup heavy cream
1/4 cup minced fresh chives
Sour cream
1. Cook bacon in large saucepan over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and refrigerate until soup is ready. Pour off all but 2 tablespoons fat from pot.
2. Add onions to fat in pot and cook until softened and lightly browned, 7 to 9 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Add broth, scraping up any browned bits, and bring to boil over high heat.
3. Combine potatoes and 1 1/2 teaspoons salt in slow cooker. Pour hot broth mixture over potatoes; stir to combine. Cover and cook until potatoes are tender, 5 to 6 hours on high, or 6 to 7 hours on low.
4. Puree soup with immersion blender until smooth, about 1 minute. (Alternatively, puree soup in batches in blender until smooth; transfer to Dutch oven and keep warm over low heat.) Whisk cheddar into soup until melted. Whisk in cream, chives, and 1 teaspoon pepper. Season with salt to taste.
5. Microwave bacon until hot and crispy, about 30 seconds. Serve soup, garnished with bacon and sour cream.
Source: Cook's Country Test Kitchen
http://www.cookscountry.com/
George Washington's Favorite Hoecakes
1/2 teaspoon active dry yeast
2-1/2 cups white cornmeal, divided
3 to 4 cups lukewarm water
1/2 teaspoon salt
1 large egg, lightly beaten
melted butter and honey or maple syrup for serving
1. Mix the yeast and 1-1/4 cups of the cornmeal in a large bowl. Add 1 cup of the lukewarm water, stirring to combine thoroughly. Mix in 1/2 cup more of the water, if needed, to give the mixture the consistency of pancake batter. Cover with plastic wrap, and refrigerate for at least 8 hours or overnight.
2. Preheat oven to 200 degrees F.
3. When ready to finish the hoecakes, begin by adding 1/2 to 1 cup of the remaining water to the batter. Stir in the salt and the egg, blending thoroughly.
4. Gradually add the remaining 1-1/4 cups of cornmeal, alternating with enough additional lukewarm water to make a mixture that is the consistency of waffle batter. Cover with a towel, and set aside at room temperature for 15 to 20 minutes.
5. Heat a griddle on medium-high heat, and lightly grease it with lard or vegetable shortening. Preparing one hoecake at a time, drop a scant 1/4 cup of the batter onto the griddle and cook on one side for about 5 minutes, or until lightly browned. With a spatula, turn the hoecake over and continue cooking another 4 to 5 minutes, until browned.
6. Place the hoecake on a platter, and set it in the oven to keep warm while making the rest of the cakes. Drizzle each one with melted butter.
7. Serve the hoecakes warm, drizzled with melted butter and honey or maple syrup.
Source: Go ask Alice
A modernized recipe developed by Nancy Carter Crump from Dining with the Washingtons, edited by Stephen A. McLeod (Mount Vernon Ladies’ Association, 2011).
Seriously Delicious Bacon Ranch Potatoes
If you haven't had potatoes with ranch dressing before, then you have been missing out. This recipe for Seriously Good Bacon Ranch Potatoes is an excellent side dish. These cheesy bacon potatoes have a lot of flavor and are very addictive.
Prep time 20 mins/Cook time 30 mins/Total time 50 mins
Serves: 6
8-10 medium potatoes (cut into 1/2"cubes)
1 can of condensed cream of mushroom soup
1 & 1/2 cups milk
1 envelope dry ranch dressing mix
2 cups shredded cheddar cheese (divided)
Salt and pepper to taste
6 bacon slices (cooked until crispy and crumbled)
Pre-heat the oven to 350 degrees. In a large pot cover the potatoes in water and bring to a boil over high heat. Cook for 10-12 minutes or until the potatoes are almost tender. Drain. Grease a 13×9 inch casserole dish. In a bowl, mix together cream of mushroom soup, milk, ranch dressing, 1 cup of the cheese, and add the salt and pepper to taste. Pour over potatoes in the casserole dish. Sprinkle remaining cup of shredded cheddar cheese and the crumbled bacon over the top. Place into the oven and bake uncovered for 25-30 minutes or until the potatoes are tender.
Source: http://www.allfreecasserolerecipes.com/Side-Dish-Casserole-Recipes/Bacon-Ranch-Potatoes
Sweet Potato Mash
This downright yummy version of Sweet Potato Mash tastes so delicious and comforting, you'll find it hard to believe it's a lightened-up recipe! Dress it up for company, serve it during the holidays, or add it to your weeknight dinner for a healthier way to enjoy your carbs.
Serves: 4
Serving Size: 1/2-cup
Cooking Time: 6 min
2 large sweet potatoes
1/2 teaspoon ground cinnamon
1 tablespoon grated orange peel
2 tablespoons sugar-free maple syrup
Scrub sweet potatoes and prick skins. Cover and cook in microwave on HIGH 6 minutes on each side, or until potatoes are soft. Let stand 1 to 2 minutes. Scoop potato from shells into a mixing bowl and mash with fork. Stir in cinnamon, orange peel, and maple syrup. Serve immediately.
Note We like to serve these in hollowed orange halves to make them company-fancy.
Nutritional Information Servings Per Recipe: 4 Amount Per Serving% Daily Value
*Calories 62; Calories from Fat 0.3; Total Fat 0.0g 0 %; Saturated Fat 0.0g 0 % ;Trans Fat 0.0g 0 %; Protein 1.1g 2 %; Cholesterol 0.0mg 0 %; Sodium 40;mg 2 %; Total Carbohydrates 15g 5 % ; Dietary Fiber 2.3g 9 % ;Sugars 2.7g 0 %;
* Percent Daily Values are based on a 2,000 calorie diet.
Source: everydaydiabeticrecipes.com
Blackberry Dumplings
1 qt. Fresh or frozen (loose-pack) blackberries
1 cup Plus 1 tablespoon sugar, divided
3/4 teaspoon salt, divided
1/2 tsp. Lemon extract
1 & 1/2 cip All-purpose flour
2 tsp. Baking powder
1/4 tsp. Ground nutmeg
2/3 cup Milk
Cream or whipped cream, optional
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.)
Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Spoon into serving dishes.
Serve with cream or whipped cream if desired. Ice cream is good, too.
Kitchen Sink Rice Bake
For those nights where you have absolutely no idea what to do for dinner, try this Kitchen Sink Rice Bake recipe. This ham and rice casserole includes a colorful array of healthy vegetables that you most likely already have in your refrigerator or freezer. Tender deli ham adds a bit of savory flavor while the cheese makes everything gooey in a wonderful way. This is one casserole recipe that you will definitely want to serve warm.
Serves: 4
Cooking Time: 40 min
2 tablespoons butter
1/2 medium onion, diced
1 large carrot, peeled & diced
1 ear yellow sweet corn
2 cups steamed broccoli florets
4 oz. deli ham, diced
1 can condensed cream of chicken soup
salt & pepper, to taste
2 pinches ground thyme
1 cup long grain white rice
2 cups water
1 & 1/2 cups grated medium cheddar cheese
Preheat oven to 350 degrees.
Lightly grease baking dish and set aside. {Use a 9×9 square dish or one that is slightly larger.}
Place large skillet over medium heat and melt butter. Saute onions, carrot, corn, and ham 5-7 minutes or until veggies start to soften. Stir in broccoli and cream of chicken soup. Once soup starts to melt into the veggies, add in seasonings, rice and water. Stir to incorporate and remove any lumps. Melt cheese into mixture and pour entire contents of skillet into prepared baking dish. Bake 40 minutes or until rice is completely cooked and no liquid remains. Serve hot.
Source: Lauren from Lauren's Latest
http://www.allfreecasserolerecipes.com
Garlic Dijon Vinaigrette
2 cloves garlic, minced
1/2 tablespoon Dijon mustard
1 tablespoon lemon juice, or more to taste
3 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
Place the garlic, mustard, lemon juice, and oil in a small jar. Season generously with salt and pepper. Shake the jar vigorously to combine. Adjust seasonings if necessary and use immediately. Yield About 1/4 cup dressing.
Source: Pop Sugar
Black and White Cake Bars
As if chocolate cake wasn't good enough by itself, here's a chocolate cake recipe that will make your mouth drop. Black and White Cake Bars have a chocolate cake base and a gooey topping. Some of the white chocolate and dark chocolate chips melt while others keep their form, so you'll experience different textures with each bite. The bars have a built in frosting, so there's no extra work for you.
Yields: 24
Cooking Time: 27 min
YIELD: 9x13-inch pan, 18 to 24 bars
PREP TIME: 10 mintues
COOK TIME: about 24 to 27 minutes
TOTAL TIME: about 1 hour, for cooling
1 box devil's food cake chocolate cake mix or your favorite boxed chocolate cake mix
1/2 cup unsalted butter (1 stick), softened
1 large egg
1 teaspoon vanilla extract (bourbon vanilla is especially nice)
1 to 2 tablespoons cold brewed coffee or water, optional if necessary
3/4 cup semi-sweet chocolate chips
3/4 cup white chocolate chips
1 can (14-ounces) sweetened condensed milk
1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)
1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)
Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.
In a mixing bowl, combine the sweetened condensed milk, cream cheese, 1/2 teaspoon vanilla, and stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.
Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.
Source: Averie from Averie Cooks
http://www.allfreecasserolerecipes.com
Chili with Beef and Beans
2 pounds ground round or ground chuck
1 cup chopped onions
2 cans (16 ounces each) pinto beans or kidney beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
1 green bell pepper, coarsely chopped
2 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground black pepper
salt to taste
Brown ground beef with onions; drain off excess fat. Combine beef and onions with remaining ingredients in slow cooker. Stir to blend. Cover and cook on LOW for 9 to 11 hours.
Source: About.com
Chocolate Cluster-Peanut Butter Cake
Peanut butter lovers will applaud. But then, who wouldn't love a chocolate cake with nut clusters on top and a creamy PB filling inside
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup cold milk
1/2 cup PLANTERS Creamy Peanut Butter
1/2 cup PLANTERS Dry Roasted Peanuts
2oz. BAKER'S Semi-Sweet Chocolate, melted
1-1/2 cups thawed COOL WHIP Whipped Topping
HEAT oven to 350°F.
PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely. Meanwhile, beat pudding mix and milk with whisk 2 min. Add peanut butter; mix well. Refrigerate until ready to use.
MIX nuts and melted chocolate until nuts are evenly coated. Drop by tablespoonfuls onto waxed paper-covered baking sheet. Refrigerate 10 min. or until firm.
STACK cake layers on plate, filling layers with 1 cup pudding mixture. Gently stir COOL WHIP into remaining pudding mixture; spread over top and side of cake. Decorate with chocolate-nut clusters.
Source: Kraft
Paula Deen Copycat Chicken Cobbler
Try this Paula Deen Copycat Chicken Cobbler for a winter meal and you won't be disappointed. This chicken casserole recipe is full of familiar ingredients that will remind you of home. You'll taste juicy chicken, along with peas, carrots, mushrooms, celery, and onions. On top of this glorious filling is a cheese biscuit topping that you'll never want to stop eating. While Paula makes this the old-fashioned, Southern way by poaching a whole chicken, you can easily make this on a busy weeknight. Simply pick up a rotisserie chicken and some canned chicken broth on your way home from work and you'll be good to go. This unique chicken cobbler tastes like chicken pot pie, only so much better!
Serves: 8
1/2 cup butter, divided
1 cup chopped celery
1 cup chopped carrots
1 cup chopped onion
1 (8-ounce) package sliced fresh mushrooms
1 cup frozen peas, thawed
2/3 cup all-purpose flour
4 cups reserved chicken broth
1/2 cup heavy whipping cream
4 cups reserved chopped cooked chicken
1 tablespoon minced fresh thyme
1 & 1/2 teaspoons salt
1 teaspoon ground black pepper
2 (7.5-ounce) bags complete buttermilk biscuit mix (Bisquick)
2/3 cup shredded Parmesan cheese
2/3 cup shredded Cheddar Cheese
1 cup whole milk
Chicken and Broth:
1 (4 & 1/2-pound) chicken, giblets removed
2 stalks celery cut into large pieces
1 onion, quartered
1/4 cup chopped parsley
4 sprigs fresh thyme
2 bay leaves
1 tablespoon salt
1/2 teaspoon ground black pepper
Make Chicken and Broth first. Combine chicken, celery, onion, parsley, thyme, bay leaves, salt, and pepper. Add water to cover and bring to a boil. Reduce heat and simmer 45 minutes. Remove chicken and let cool. Discard skin and remove chicken, shredding it into bite-sized pieces.
Strain broth and reserve 4 cups.
Preheat oven to 400 degrees and spray a 13 X 9-inch baking dish with cooking spray.
In a large skillet, melt 1/4 cup butter over medium-high heat. Add celery, carrots, onion, and mushrooms. Cook for 5 to 6 minutes, until vegetables are tender. Stir in peas. Set aside.
Melt remaining 1/4 cup butter in a Dutch oven. Add flour and cook, stirring constantly, for 2 minutes.
Gradually add chicken broth, whisking constantly to avoid lumps. Add cream and continue to cook for 3 to 4 minutes, whisking constantly.
Add reserved chicken, celery/onion mixture, thyme, salt, and pepper. Check and make sure it is seasoned enough and add more salt if necessary.
Pour into prepared dish.
In a medium bowl, combine biscuit mix, cheeses, and milk. Stir just until combines. Take a spoon and drop large spoonful's evenly over filling.
Bake 18 to 23 minutes, or until biscuits are golden brown.
Adapted slightly from Paula Deen.
Source: Christin from Spicy Southern Kitchen
MARILYN'S RECIPES
Quick Cookies
Cookies! Healthy and easy!
1 banana
1 cup dry oats
berries (optional)
Preheat your oven to 350°F.
Simply mix all the ingredients into a bowl and place chunks onto a cookie sheet.
Bake at 350°F for 15-20 min or until slightly golden. BOOM. That’s it!
Chicken, Bacon, Ranch Casserole
1 (12 oz) box penne pasta
2 Tbsp. butter
2 Tbsp. flour
2 cloves garlic, minced
1/2 teaspoon crushed red pepper (optional)
1-1/2 cups heavy cream or half and half
1 cup chicken broth
1/2 package Hidden Valley Ranch salad dressing and seasoning mix
1/2 cup Kraft parmesan, shredded
2 cooked boneless, skinless chicken breasts, shredded
8 slices bacon, cooked and crumbled
1 (12 oz) package frozen peas, thawed
1/2 teaspoon black pepper (or to taste)
1 cup shredded Mozzarella
Preheat oven to 350 degrees F. Grease a 9×13 baking dish; set aside.
Prepare pasta as directed in the package. Rinse and drain; set aside.
In a large saucepan over low heat, melt butter. Add minced garlic and crushed red pepper.
Add flour and stir in with the butter. Then, add heavy cream and chicken broth and continue stirring until thickened.
Stir in half a package of the ranch salad dressing and seasoning mix. Remove from heat and stir in parmesan cheese.
Place pasta in the baking dish. Top with chicken, bacon, and peas. Pour sauce over the top. Sprinkle mozzarella evenly on top.
Bake for 30 minutes or until heated through and cheese is melted.
Quick Tip: You can always bake up some crusty French bread to dip in the leftover sauce from the casserole.
Sausage, Spinach and Potato Soup
1 Tbsp. olive oil
1 pound spicy Italian sausage, casing removed
3 cloves garlic, minced
1 onion, diced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
5 cups chicken broth
1 bay leaf
1 pound red potatoes, diced
3 cups baby spinach
1/4 cup heavy cream
Heat olive oil in a large stockpot or Dutch oven over medium heat.
Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
Stir in garlic, onion, oregano, basil and red pepper flakes.
Cook, stirring frequently, until onions have become translucent, about 2-3 minutes; season with salt and pepper, to taste.
Stir in chicken broth and bay leaf, and bring to a boil.
Add potatoes and cook until tender, about 10 minutes.
Stir in spinach until it begins to wilt, about 1-2 minutes.
Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Quick Tip: Make a double batch to have delicious leftovers for the next day! Enjoy!
Hearty Crockpot Stew
2 lbs. ground beef
1 medium onion, chopped
1 garlic clove, minced
2 cups tomato juice (or Spicy V8, if you want a little kick)
2-3 carrots, sliced
2-3 ribs celery, sliced
1/2 green pepper, chopped
1 (10 oz) frozen corn
1 (10 oz) frozen green beans
2 medium potatoes, cubed (or substitute with 1 cup barley)
2 cups water (or if you want it extra beefy, use one cup water and one cup of beef broth)
1 Tbsp. Worcestershire sauce
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. dried thyme
dash of hot pepper sauce
2 Tbsp. dry onion soup mix, or 1 beef bouillon cube
1 tsp. salt
1/4 tsp. pepper (Salt and pepper can be adjusted to taste.)
Brown meat and onions in saucepan ~ drain well.
Stir in garlic and tomato juice; heat to boiling.
Combine remaining ingredients and place all in slow cooker.
Cover. Cook on LOW 4-6 hours or until potatoes are done.
Double Nut Baklava
May take some time to make this rich, buttery treat, but it's well worth the effort! The blend of coconut, pecans and macadamia nuts is irresistible.
1-1/4 cups flaked coconut, toasted
1/2 cup finely chopped macadamia nuts
1/2 cup finely chopped pecans
1/2 cup packed brown sugar
1 teaspoon ground allspice
1-1/4 cups butter, melted
1 package phyllo dough (16 ounces, 14x9-inch sheet size), thawed
1 cup sugar
1/2 cup water
1/4 cup honey
In a large bowl, combine the first five ingredients; set aside. Brush a 13x9-in. baking pan with some of the butter. Unroll the sheets of phyllo dough; trim to fit into pan. Layer 10 sheets of phyllo in prepared pan, brushing each with butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five phyllo sheets, brushing each with butter. Brush top sheet of phyllo with butter. Using a sharp knife, cut into diamond shapes. Bake at 350° for 30-35 minutes or until golden brown. Cool completely on a wire rack. In a small saucepan, bring the sugar, water and honey to a boil ~ Reduce heat; simmer for 5 minutes. Pour hot syrup over baklava. Cover and let stand overnight. Yield: about 3 dozen.
Sour Cream Chicken Enchilada Casserole
4 cups diced cooked chicken
1 can cream of chicken soup
8 oz (1 cup) of sour cream
2/3 cup milk
1 (4 oz) can diced green chilies
2 Tbsp. dried minced onion
1 tsp. garlic powder Pepper to taste
12 corn tortillas
2-3 cups of shredded sharp cheddar cheese
Mix together the soup, sour cream, milk, chilies, onion, garlic and pepper in a large bowl. In a sprayed 13×9 dish, arrange 6 tortillas then top with 3 cups of chicken and pour half the sauce over. Top with half the cheese then repeat the layers. In a preheated oven to 350°, bake for 30 to 40 minutes. Let stand for 15 minutes before serving.
Easy, peasy and creamy! This sour cream chicken enchilada casserole is just perfect.
It takes no time nor effort to prepare and everybody will love it! So why not try it?
Comforting and Easy Crockpot Chicken and Noodles
1 (24 oz) package frozen egg noodles
2 (14.7 oz) cans cream of chicken soup - sometimes I use 1 can chicken and 1 can cream of celery
1 stick (1/2) cup butter, cut into pieces
1 (32 oz) chicken broth - may want extra to thin out, if too thick; the frozen noodles thicken the broth Chicken bouillon to taste - optional - I add about a teaspoon of better-than-bouillon chicken flavored paste - for a richer chicken flavor
6 small boneless, skinless chicken breasts or 4 large
salt & pepper to taste can add some parsley too if desired
mixed vegetables - optional
Salt & pepper chicken breasts and place in the bottom of crock pot. Spoon soup over the chicken. Cut butter into several pats and place pieces evenly over soup. I whisk the bouillon with the broth and pour over soup. Place lid on pot and turn to low. Cook for 6 hours. Remove chicken and tear into pieces. Add back to pot. Now add noodles and if using veggies add now. Cook for another 2 hours or until noodles are desired tenderness. Stir a few times during last 2 hours. (Add more broth if needed to thin out at the end of cooking, as the home made noodles thicken the broth, which we like. ) Sprinkle with parsley and mix in, if using, at the end of cooking. Salt & pepper if needed and serve. Enjoy! Yum!
Easy Pecan Balls
1/2 cup unsalted butter (1 stick), softened
2 Tbsp. granulated sugar
1 cup all-purpose flour
1 heaping cup chopped pecans
1/4 teaspoon salt
Optional chocolate drizzle: 1/2 cup semisweet chocolate chips*
Preheat the oven to 275. Cream together the butter, sugar and flour with a hand mixer or stand mixer. Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself. Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. Note: (You can wet your hands to keep the dough from sticking to you.) Bake at 275 for 45 minutes. Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry. Enjoy!!!
*To make the chocolate sauce: Place chocolate chips in a microwave safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.
Do Nothing Cake
2 cups sugar
2 cups flour
2 eggs
1 tsp. baking soda
1 tsp. vanilla
16 ounces undrained crushed pineapple
In a bowl, mix sugar, flour, eggs, baking soda, vanilla and pineapple until well blended using a spoon. Pour the batter in a 13×9 cake pan.
Bake for 35 to 40 minutes in a preheated oven to 350°.
Icing:
1/2 cup butter
1 cup sugar
3/4 cup evaporated milk
1 cup coconut
1 cup nuts
1 tsp. vanilla
Mix together butter, sugar and evaporated milk and cook for 5 minutes over medium heat to thicken a little. Turn off the heat and add in the coconut, nuts and vanilla then ice the cake while it’s still hot. Bonne Appétit! Enjoy!
Easy, peasy and yummy! This cake is to good to be true! How can something so simple and easy be so sweet and delicious? You should definitely try this one yourselves, you will love it.
Pumpkin Crunch
1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
1 cup sugar
1 tsp. pumpkin spice
3 eggs
1 (18.25 oz) box yellow cake mix
1 cup chopped pecans
3/4 cup butter, cut in pieces
1 (12 oz) container cool-whip
1 (8 oz) cream cheese, softened
1/2 cup confectioners sugar
Preheat oven to 350.
Mix pumpkin, milk, sugar, pumpkin spice and eggs and pour into 9x13 baking dish.
Sprinkle cake mix on top, then sprinkle pecans on top of cake mix.
Cover nuts with pieces of butter.
Bake at 350 for one hour.
Let cool completely.
Beat cool-whip, cream cheese and confectioners sugar together and spread on top.
Enjoy!
Jean’s Nourishing Chicken Soup
1 whole organic chicken (3-4 lbs)
2-3 large onions (peeled and quartered)
6 stalks celery (rinsed and halved)
6 carrots (scrubbed and halved)
6 cloves garlic (peeled)
4 inch piece ginger (peeled and quartered)
1 Tbsp. apple cider vinegar
4 Tbsp. unrefined coconut oil
2 Tbsp. sea salt
4-6 cups water
4 cups carrots (sliced thinly)
1 lb. frozen peas (for strict AIP, substitute 1 lb. frozen broccoli)
Place the first 9 ingredients in a large soup pot. Fill with water, cover and bring to a boil. Once boiling, turn down the heat and simmer gently for 8 hours. Add more water throughout the day as needed. Use 2 large spoons to gently lift the whole chicken from the pot. Place it in a large bowl and set aside. Strain the stock into another bowl and then pour the stock back into the pot. Throw away the cooked vegetables (their nutritional value is now in the stock). Remove the chicken meat from the bones, and return the meat to the soup pot. Throw away the bones (their nutrition is also in the stock). Add more water to the pot (4-6 cups) and add the sliced carrots and bring to a simmer. When carrots are almost tender, add the frozen peas or broccoli, and simmer another 2 minutes.
Note: Although fresh peas and green beans are technically legumes, they don’t usually cause the digestive problems of the dried varieties.
However, the Paleo Approach recommends avoiding them for the first 30 days as a precaution and then reintroducing.
If this applies to you, use the broccoli substitution offered in the recipe, or another one of your favorite vegetables.
Quick and Easy Ravioli Bake
1 bag of frozen ravioli, divided
1 jar marinara sauce, divided (I used Ragu)
2 cups mozzarella cheese, divided
Heat oven to 400°F. Spray bottom and sides of a 9×13 baking dish with cooking spray. Spread 3/4 cup of the pasta sauce in baking dish.
Put half of the frozen ravioli in a single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese.
Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese. Cover with aluminum foil and bake for a half an hour.
Remove foil; bake uncovered 10-15 minutes longer or until bubbly and hot in center.
Let stand 10 minutes – enjoy!
Artichoke Dip
1 bag fresh or frozen spinach
1 (14 oz) can artichoke hearts
1 (8 oz) package cream cheese
1/2 cup sour cream
2 Tbsp. green onion
handful of shredded or grated cheese
black pepper, to taste
1 (4 oz) can chopped water chestnuts
Chop spinach and artichoke finely. Add all ingredients to bowl and mix to combine. The chestnut adds a crunch and really make a huge difference. Refrigerate for a few hours and serve with crackers. Enjoy!
Creamy Caramel Dip
1 (11 oz) package caramels
1/2 cup half and half
Cook ingredients in saucepan on low heat for 10 minutes or until caramels are completely melted and mixture is well blended, stirring frequently.
Makes 11 (2 Tbsp. each) servings.
Grapoccoli Salad
MMmmmm, my favorite kind of salad!!! Bring to your next outing and watch it disappear!!!
2 cups chopped broccoli bits
1 cup cauliflower bits
2 cups red grapes
1/2 package bacon, fried and broken into pieces
3/4 cup mayonnaise or Greek yogurt
1/4 tsp. salt
Mix everything in a bowl, chill for an hour before serving.
Lemon Cake with Lemon Filling and Frosting
Cake:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/4 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup milk
Filling:
1 Tbsp. grated lemon zest
1/2 cup fresh lemon juice
1 Tbsp. cornstarch
6 Tbsp. butter
3/4 cup white sugar
4 egg yolks, beaten
Frosting:
4 cups confectioners' sugar
1/2 cup butter, softened
2 Tbsp. fresh lemon juice
1 teaspoon grated lemon zest
2 Tbsp. milk
Preheat oven to 350 degrees F. Grease and flour two 8 inch round pans; set aside.
Mix together the flour, baking powder and salt; set aside.
In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes.
Beat in the eggs one at a time, then stir in the vanilla.
Beat in the flour mixture alternately with the milk, mixing just until incorporated.
Pour batter into prepared pans.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow to cool in pans on wire racks for 10 minutes. Then invert onto wire racks to cool completely.
To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, 1/2 cup lemon juice and 1 tablespoon cornstarch until smooth.
Mix in 6 tablespoons butter and 3/4 cup sugar, and bring mixture to boil over medium heat ~ Boil for one minute, stirring constantly.
In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture.
Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly.
Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (not to boil).
Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools.
Cool to room temperature. Refrigerate 3 hours.
To make frosting: In large bowl, beat confectioners' sugar, 1/2 cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth.
Beat in milk, and increase speed and continue to beat until light and fluffy.
To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with 1/2 cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting.
Refrigerate cake until serving time.
Chocolate-Coconut-Pecan Pie
1 1/4 cup all-purpose flour
1 teaspoon granulated sugar
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into cubes
3-5 Tbsp. ice cold water
Filling:
1 cup light corn syrup
1/2 cup light or dark brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup sweetened flaked coconut, toasted (see Notes)
1 cup bittersweet or dark chocolate chips
2 cups Diamond of California shelled pecans
Combine flour, sugar, and salt in a medium bowl to make crust.
Add cubed butter and work into the dry ingredients with a pastry blender, just until the smallest pieces are the size of peas. Some larger chunks are okay.
Add 3 tablespoons cold water and work into the flour/butter mixture with a spatula and then your hands, kneading very minimally to bring it together into a ball.
Add more water, a tablespoon at a time, as needed.
Flatten into a disk, wrap in plastic and chill for at least 2 hours and up to 5 days in the fridge or (double wrapped) in the freezer for up to 2 months.
Preheat oven to 350 degrees F.
On a lightly floured surface, let the pie crust sit at room temperature for about 5 minutes. Roll out into a rough 12-inch circle, adding more flour to your work surface as necessary.
Transfer dough to a 9×2-inch pie dish and trim edges to 1 inch. Tuck the edges into the pie dish and crimp as desired.
Chill in the freezer while you prepare the filling.
Whisk together the corn syrup, brown sugar, melted butter, eggs, vanilla, and salt.
Stir in the toasted coconut, chocolate chips, and pecans. Pour filling into the pie crust, and spread it out so the top is even.
Place pie on a sheet pan (to catch any drips and make transferring in and out of the oven easier) and bake until the top is golden and center jiggles only a little when gently nudged, 45-55 minutes.
If the top browns too quickly, cover with foil.
Serve either warm or at room temperature. Pie will slice more cleanly after it’s been chilled. Serve with whipped cream if desired. Enjoy!
Yield ~ 1 (9-inch) pie, serves 8-12
Notes: To toast coconut: Spread out in a single layer on a sheet pan. Toast in a 350 degree oven for 8-10 minutes, stirring once. Let cool.
Bacon Fried Mozzarella Sticks
1 lb. bacon (2 slices per cheese stick!)
approx. 6 mozzarella cheese sticks
oil for frying (I used Canola)
toothpicks
Ranch for dipping ... or any dippers you’d like!
The first thing you need to do is FREEZE the cheese ~ At least for a few hours!
Lay out a slice of bacon, and place a frozen cheese stick onto it; pulling up the bacon ends to cover each end of the cheese.
Now wrap another slice of bacon around the cheese stick, using it to secure the first bacon slice.
Use a toothpick to secure the bacon while frying!
Fry them up in hot (350 degree) oil, until they’re crispy and golden, let them cool on some paper towel.
Serve them with some ranch for dipping! And DIG IN!
Source: http://www.ohbiteit.com/2015/03/bacon-fried-mozzarella-sticks.html#mOfyWusWciyPWIWh.99
Cranberry Cake Loaf
1/3 cup orange juice
2 teaspoons grated orange zest
2/3 cup buttermilk
6 Tbsp. salted butter, melted
1 large egg
2 cups all-purpose flour
1 cup plus 2 Tbsp. sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fresh or frozen cranberries, chopped coarse
1/2 cup walnuts or pecans, optional
For the optional icing:
1 cup powdered (confectioners) sugar
1-2 Tbsp. orange juice
1 tsp. orange zest
Adjust oven rack to middle position and preheat oven to 375 F. Spray bottom of 9 x 5-inch loaf pan with non-stick cooking spray. In a small bowl, whisk together orange juice, orange zest, buttermilk, butter and egg; set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder and baking soda. Stir liquid ingredients into dry with until combined. Gently stir in cranberries and nuts (if using.) Do not overmix. Pour batter into prepared loaf pan and spread evenly. Bake for 20 minutes, then reduce heat to 350 degrees. Continue to bake until golden brown and toothpick inserted into center of loaf comes out clean, about 45 minutes longer. Cool loaf in pan for about 10 minutes, then turn out onto wire rack and cool at least one hour before serving. In a bowl, whisk together powdered sugar with one tablespoon orange juice and a teaspoon of orange zest. I prefer a thick icing but if it is too thick for your taste, just add a little more orange juice to thin it out. Spread icing onto cooled bread. Slice and serve! Enjoy!
Easy Pumpkin Chip Cream Pie
3/4 cup cold milk
1 package (3.4 oz) instant vanilla pudding mix
2/3 cup miniature semi-sweet chocolate chips
1/2 cup canned pumpkin
3/4 teaspoon pumpkin pie spice
1 carton (8 oz) frozen whipped topping, thawed, divided
1 (9-inch) graham cracker (or shortbread) crust
Slivered almonds and chocolate curls, optional
In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).
Stir in chocolate chips, pumpkin and pie spice.
Fold in 2 cups whipped topping. Spoon into crust.
Refrigerate for 4 hours or until set.
Spread with remaining whipped topping; garnish with almonds and chocolate curls if desired.
Yield: 8 servings.
Russian Tea
2 cups Tang drink mix
1 pkg. lemon Kool-Aid
1/2 tsp. cloves
1/2 cup instant tea
1 tsp. cinnamon
1 1/2 cup sugar
Mix all together.
Use 2 rounded teaspoons of mix for each cup of boiling water.
Enjoy on a cold day!!!
Butter Crunch Crust
1 1/2 cups all-purpose flour
1/4 cup plus 1 Tbsp. packed light brown sugar
1/2 cup plus 1 Tbsp. butter
1/2 cup finely chopped nuts
Combine ingredients in a mixing bowl; mix with a fork or pastry blender until crumbly. Spread evenly into a 13 x 9 inch baking pan. Bake at 450° for 15 minutes. While still warm, stir with a fork; press into desired size pan. If desired, reserve some of the topping. If using as a base for a 13 x 9 inch dessert; remove from oven, stir and press evenly into the same pan.
MY RECIPES
Pork and Sausage Jambalaya With Black-Eyed Peas
Shared with me on Facebook by Patricia H, in Galveston, TX
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 6 Servings
Ingredients
8 ounces smoked sausage or andouille, sliced 1/4-inch thick
1 pound lean pork chunks, cut into 1-inch cubes
1 teaspoon Cajun seasoning
1/4 cup oil
1 1/2 cups chopped onion
1/4 cup chopped bell pepper
1/4 cup chopped celery
1 cup low sodium chicken broth or stock
1 cup water or more low sodium broth or stock
1/4 cup butter
1/2 to 1 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/4 teaspoon ground cayenne pepper (if using spicy sausage, add cayenne to taste)
1 cup uncooked long-grain white rice
1 (15 to 16 ounce) can black-eyed peas, drained
1/4 cup chopped parsley
1/4 cup sliced green onion tops
Preparation
In a heavy 4-quart kettle or Dutch oven, brown sausage and pork in hot oil. Season with the Cajun seasoning.
Add onion, bell pepper and celery. Cover and cook over medium heat 20 to 30 minutes, or until pork is nearly done. Skim off excess fat.
Add water, chicken broth, butter, salt, to taste, and the black pepper and cayenne. Bring mixture to a boil.
Add rice and black-eyed peas, stirring to blend.
Cover and cook 25 to 30 minutes or until rice is cooked.
If you use brown rice, allow 40 to 45 minutes cooking time.
Add parsley and sliced onion tops the last 5 minutes.
Source: Diana Rattray, About.com
Breakfast Carrot Muffins
2 cups flour
1/2 tsp.baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup raisins
1/2 cup chopped walnuts
Grated zest of 1 orange
1 egg
1-1/4 cups buttermilk
1/2 cup brown sugar
1/3 cup vegetable oil
1/2 cup packed grated carrot
BUTTER CRUMB TOPPING:
1/4 cup flour
1/4 cup brown sugar
1/4 tsp. cinnamon
2 Tbs. unsalted butter
Heat oven to 400. Place paper liners in 12 muffin pan cups. Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Stir in the raisins, walnuts, and orange zest. Crack the egg into a medium-size mixing bowl. Add the buttermilk, brown sugar, and oil. Whisk well. Make a well in the dry mixture. Pour in the liquid all at once and stir until the ingredients are almost blended. Then fold in the carrot.
Use a large spoon to divide the batter evenly between the muffin cups. Gently press a little of the crumb topping on each one. Bake the muffins on the center rack for 20 minutes, or until the tops are golden brown. Cool the muffins in the pan for two to three minutes, then transfer them to a wire rack. Serve warm or at room temperature. Makes 12.
Butter Crumb Topping: Combine flour, brown sugar & cinnamon in a bowl and mix them with your fingertips. Add 2 Tbs. of cold, unsalted butter cut into small pieces. Rub it thoroughly into the dry ingredients with your fingers until the topping is gravelly in texture. If you like nuts, chop up a handful of your favorite ones and toss them in too. Gently pressed on top of the batter just before baking.
Shrimp Scampi Queso Fundido
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Serves: 15 servings
Ingredients
2 12-ounce boxes SeaPak Shrimp Scampi
1 red bell pepper, diced
1 onion, diced
32 ounces shredded mozzarella cheese
1 -1/2 cups sliced cherry tomatoes
1/4 cup chopped parsley
pita chips, for serving
Instructions
Preheat oven to 400 degrees. In a large skillet, cook shrimp according to package directions. With a slotted spoon, remove shrimp and set aside, leaving butter sauce in skillet. Add red bell pepper and onion to skillet and saute until beginning to soften. Remove skillet from heat and spoon peppers, onion and butter sauce from skillet to a bowl and set aside. Add 1/3 of cheese to bottom of skillet in single layer, followed by half of the shrimp. Add another 1/3 of cheese over shrimp and top with peppers, onions and butter sauce. Top with half of the remaining cheese, followed by remaining shrimp. (If desired, reserve a few shrimp to garnish top of queso fundido when you remove it from oven.) Cover shrimp with remaining cheese. Bake for 10-12 minutes or until cheese is bubbly and molten. Garnish with tomatoes and parsley and serve immediately.
Source: MelanieMakes.com
Easy Chicken and Mushrooms over Spinach Gruyere Pasta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 to 6 servings
Ingredients
6 bone-in chicken thighs, skin on
1 small onion, finely chopped
1/2 pound white or brown mushrooms, thinly sliced
1/3 cup white wine or chicken broth
2 tablespoons chopped fresh parsley
3 large handfuls fresh baby spinach
1/2 pound (or slightly more) dried pasta (I use fusilli)
1 cup grated Gruyere cheese
Preparation
Preheat the oven to 200
Bring a pot of water to a boil for the pasta.
Season the chicken thighs with salt and pepper.
Place the chicken thighs skin-side down on cold, non-stick skillet* that has a tight fitting lid. Turn the heat to high (no lid yet). When the chicken starts to really pop and sizzle, turn heat down to medium and move the thighs around to make sure they aren't sticking to the skillet.
*a well-seasoned cast iron skillet can work well, if it has a lid
Now, cover the skillet and cook the chicken for about 18 minutes (to an internal temp of 170 F). Check the chicken once or twice and give the thighs a nudge to make sure they aren't sticking. If the skin is browning too much halfway through the cooking time, then turn the heat down slightly. You're aiming for deeply browned but not burnt skin. When done, transfer the thighs to a platter or baking sheet in the warm oven.
While the chicken is cooking, cook the pasta. Toss the spinach into a colander and drain the cooked pasta over it. This will wilt the spinach just a bit. Gently toss the spinach and pasta and set aside.
When the chicken is done, pour off all but 2 to 3 tablespoons of the fat left in the skillet - reserve the extra fat on the side. With the heat at medium-high, add the onion and mushrooms. Saute 3 to 5 minutes until soft, then add the wine or broth. Simmer for 1 minute then season the onions and mushrooms with salt, pepper and the fresh parsley and immediately add the pasta and spinach, mixing really well to coat the noodles in the sauce.
If desired, add some of the reserved chicken fat back to the pan for more flavor.
Add the Gruyere cheese and mix well. Serve the chicken thighs on top of the pasta.
Source: http://cheese.about.com/
Ellie's Machaca
Servings: 10
4 lb Shredded Beef
1 lb Chorizo
2 cn Diced Green Chilis
2 Diced Onions
1 lb Mushrooms, sliced
1 ea Bell Pepper, sliced thin
1 cn Sliced Black Olives
Salt to Taste
Pepper to Taste
Cumin to Taste
12 Eggs
1 c Milk
2 lb Cheese
24 Flour Tortillas, large
Mix all ingredients except eggs, milk, cheese, and tortillas together. Heat to simmering and simmer about 1/2 hour. Mix eggs and milk together and beat lightly. Combine eggs with simmering meat mix. Scramble together till eggs are done. Heat tortillas; fill with meat mixture and grated cheese. Enjoy!!!
Beanie Weenie Bake
Ingredients:
8-10 hot dogs
2 Tbsp. chopped onion
1 can pork and beans (21oz.)
2 cup Bisquick baking mix
1/2 cup water, cold
1/2 cup ketchup
1 Tbsp. brown sugar
1 tsp. mustard
2 Tbsp. Parmesan cheese, grated
Directions:
Arrange hot dogs lengthwise in ungreased rectangular baking pan. In saucepan, heat pork and beans, onion, ketchup, brown sugar and mustard to boiling, stirring constantly. Pour mixture over hot dogs. Meanwhile, mix baking mix and cold water until soft dough is formed. Beat 20 strokes. Gently smooth dough into ball on floured board and knead 5 times. Roll dough into rectangle, same size as baking pan. Place dough over hot dog and bean mix, cut slits in dough. Sprinkle with Parmesan cheese. Bake at 425 degrees F for 15 minutes. Serves 6.
Walnut Broccoli Casserole
Ingredients:
10 oz. box broccoli spears, cooked
1/2 C butter
6 TBS butter
4 TBS flour
1-1/2 TBS powdered chicken stock base
2 C milk
2/3 C water
6 oz. box StoveTop stuffing mix
2/3 C chopped walnuts
Cooking Instructions:
1. Lay out broccoli in a greased rectangle casserole dish.
2. In saucepan with low flame, melt 1/2 C butter.
3. Blend in flour and chicken base, stir to a smooth paste.
4. Add milk gradually and stir until smooth and thick.
5. Pour milk mixture all over broccoli.
6. Pour stuffing mix into a bowl.
7. Melt 6TBS butter and 2/3 C water in a saucepan.
8. Pour butter and water over stuffing mix and mix well.
9. Layer stuffing on top of casserole and sprinkle top with walnuts.
10. Bake uncovered 400 deg. for 20 min.
Source: recipepark.com
Mac-Daddi-Roni Salad
Prep Time: 5 min
Inactive Prep Time: 1 hr 30 min
Cook Time: 15 min Level: Easy
Serves: 4 to 6 servings
Ingredients
16 ounces macaroni pasta, 1/4-inch tube
2 cups mayonnaise
2 tablespoons minced garlic
3 tablespoons yellow mustard
1 tablespoon white vinegar
3/4 cup minced red onion
3/4 cup minced roasted red bell pepper
1/2 cup carrot, diced
3/4 cup celery, diced
1/4 cup diced peppadew peppers
1/4 cup minced pepperoncini
1 teaspoons sea salt
1 tablespoon freshly ground black pepper
Directions
In a medium pot, boil water and add salt. Add pasta, cook until al dente, and place into an ice water bath.
In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools down.
When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine.
Source: Guy Fieri, 2007
Raw Apple Cake
1/2 cup shortening
2 cups sugar
2 eggs
2-1/2 cups flour
2 tsp. baking soda
1 tsp. nutmeg
1 tsp. cinnamon
1/2 tsp. salt
4 cups raw apples, chopped
Cream together shortening, sugar & eggs. Sift flour, soda, nutmeg, cinnamon & salt. Add to sugar mixture. Blend in the apples & pour into a 9x13 greased and floured pan. Bake at 350 for 45 minutes. Serve with hot sauce and whipped cream or ice cream.
HOT SAUCE
1/2 cup margarine (1 stick)
2 Tbs. flour
1/2 cup sugar
1/2 cup brown sugar
1/2 cup light cream
Over low heat melt margarine, add flour. Add sugars. Stir in cream. Cook, stirring constantly until thickened. Serve warm over cake.
Shrimp Sauce
1/2 cup tarragon vinegar
4 Tbs. horseradish mustard
1 tsp. salt
1/2 tsp. cayenne pepper
1 Tbs. paprika
2 Tbs. ketchup
1 garlic clove, minced
1 cup salad oil
1/2 cup onion, minced
1/2 cup celery, minced
Mix vinegar, mustard, salt, pepper, paprika, ketchup, garlic and oil; beat thoroughly. Add onions and celery. Pour over cooked shrimp and marinate 4 to 5 hours. Serve on lettuce. Serves 6 to 8.
NOTE: Enough sauce for 3 to 4 lbs. of cooked clean shrimp.
Smoked Sausage Noodle Bake
1 lb. smoked sausage
8 oz. uncooked medium egg noodles
2 Tbs. margarine
1/2 cup chopped onion
1/2 cup chopped celery
17 oz. can cream style corn
1/2 cup sour cream
1/2 tsp. salt
dash black pepper
Heat oven to 350. Cook noodles according to package directions. Melt butter in a small saucepan over medium heat. Saute onion and celery until crisp tender. Combine noodles, onion, celery, corn, sour cream, salt and pepper in a large bowl. Pour into a buttered shallow 2-quart baking dish. Cut sausage into serving size pieces. Arrange on noodles and push partially into noodles. Bake 40 minutes.
Applesauce Banana Bread
1-1/4 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. allspice
1/2 tsp. ginger
1/4 tsp. salt
1 egg, beaten
2 medium bananas, mashed
3/4 cup unsweetened applesauce
2 Tbs. canola oil
1/3 cup fat-free milk
Heat oven to 350. In a large bowl, combine the flours, sugar, baking powder, cinnamon, allspice, ginger and salt. In a medium bowl, combine egg, bananas, applesauce, oil and milk. Add the banana mixture slowly to the flour mixture and mix until just combined. Do not overbeat. Spray a 9x5" loaf pan with nonstick spray. Dust the pan lightly with flour. Pour the batter into the prepared pan. Bake the banana bread for 45-50 minutes, until a knife inserted in the center comes out clean. Let the bread cool in the pan for 15 minutes. Then turn the loaf out onto a rack and cool completely. Makes 1 loaf.
Pizza Quiche
1/2 green pepper, chopped
1 clove garlic
20 slices pepperoni
1 small can mushrooms, drained
1 tsp. baking powder
1 cup milk
3 eggs
3/4 cup flour
1 large onion, chopped
10 slices salami, chopped
2 tomatoes, diced
3/4 tsp. oregano
1 lb. grated cheese (mozzarella or whatever you prefer)
Saute onion and green pepper until cooked. Add crushed garlic and mushrooms. Cool. Beat eggs and milk. Add flour and baking powder. Mix well. Stir in remaining ingredients. Pour into 2 (8x8) pans sprayed with cooking spray. Bake at 325 for 35 minutes. Cool 5 minutes. Cut into squares and serve.
Burrito Grande
1/2 lb bulk chorizo sausage or ground beef
1 can (15 oz) spicy chili beans, undrained
1 teaspoon ground cumin
4 (10-inch) flour tortillas
2 1/2 cups shredded taco-flavored cheese blend (10 oz)
1 cup Old El Paso® mild taco sauce
3/4 cup sour cream
Shredded lettuce, if desired
1. Heat oven to 375°F. Spray 15x10x1-inch pan with cooking spray.
2. In 10-inch skillet, cook sausage over medium-high heat until well browned. Drain. Add chili beans and cumin; mix well.
3. Place tortillas, overlapping, down one side of pan. Spoon sausage mixture down center of tortillas; sprinkle with 1 1/2 cups of the cheese. Roll tortillas over sausage mixture to create 1 large burrito, seam side down. Spoon taco sauce over burrito; sprinkle with remaining 1 cup cheese.
4. Bake 15 to 20 minutes or until hot. To serve, cut burrito into slices. Serve with sour cream.
High Altitude (3500-6500 ft): In step 2, add chili beans and cumin, mix well and cook about 1 minute or until hot, stirring constantly. In step 3, do not spoon taco sauce or cheese over burrito. In step 4, bake 15 minutes, then add sauce and cheese over burrito and bake 5 to 10 minutes longer.
Source: Bettycrocker.com
Anaheim Fish Tacos
1 teaspoon vegetable oil
1 Anaheim chile pepper, chopped
1 leek, chopped
2 cloves garlic, crushed
salt and pepper to taste
1 cup chicken broth
2 large tomatoes, diced
1/2 teaspoon ground cumin
1 1/2 pounds halibut fillets
1 lime
12 corn tortillas
Directions
Heat the oil in a large skillet over medium heat, and saute the chile, leek, and garlic until tender and lightly browned. Season with salt and pepper. Mix the chicken broth and tomatoes into the skillet, and season with cumin. Bring to a boil. Reduce heat to low. Place the halibut into the mixture. Sprinkle with lime juice. Cook 15 to 20 minutes until the halibut is easily flaked with a fork. Wrap in warmed corn tortillas to serve.
English Beef Pot Pie
2 pounds beef round steak, cut into 1-inch cubes
3 tablespoons flour
1 teaspoon salt
1/4 teaspoon black pepper
2 carrots, pared and sliced
3 potatoes, peeled and sliced
1 large onion, thinly sliced
1 (16 ounce) can whole tomatoes
Biscuit Topping
Place steak cubes in crock pot. Combine flour, salt and pepper, toss with steak to coat thoroughly. Stir in remaining ingredients except Biscuit Topping and mix thoroughly. Cover and cook on LOW for 7 to 10 hours.
One hour before serving, remove meat and vegetables from crock pot and pour into shallow 2 1/2-quart baking dish. Heat oven to 425 degrees F. Cover meat mixture with Biscuit Topping. Bake for 20 to 25 minutes.
Yields 4 servings.
Biscuit Topping:
2 cups flour
1 teaspoon salt
3 teaspoons baking powder
1/4 cup shortening
1/4 cup milk
Mix dry ingredients. Cut in shortening until mixture resembles coarse cornmeal. Add milk all at one time; stir well. Pat out on floured board; roll out to cover baking dish.
Italian Shredded Beef Sandwiches
5 pounds chuck roast
3 cups water
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 package Good Seasonings Italian salad dressing mix
Trim excess fat from roast. Place roast in crock pot. Mix water with all seasonings and pour over roast. Cover and cook on LOW 8 - 10 hours.
Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in crock pot and cook on high until heated through, 15 minutes to 1/2 hour.
Use a slotted spoon to serve meat on large buns or rolls. Freezes well.
Angel Food Cake Ala Mode with Berries & Grand Marnier
Yield: 4 Servings
2 c Blueberries
1 T Sugar
2 T Grand Marnier
4 Slices angel food cake
4 Scoops vanilla ice cream
In a bowl mix berries with sugar and Grand Marnier.
On each plate, set a slice of cake and top it with a scoop of ice cream. Spoon berry mixture over and around the cake.
Door County Cherry Dessert
Ingredients
1 - 2 cups butter, melted
1 cup pecans, chopped
4 cups tart red cherries, pitted
yellow cake mix, with pudding
Directions
Grease a 9x13 cake pan Preheat the oven to 350 degrees.
LAYER ONE: Sprinkle the cherries into the pan.
LAYER TWO: Sprinkle the dry cake mix over the cherries.
LAYER THREE: Drizzle the melted butter evenly over the top of the cake mix.
LAYER FOUR: Sprinkle the chopped pecans on top of mixture.
Bake for 50 minutes.
Serve warm with ice cream or with cool whip.
Strawberry Crisp
Prep: 20 min
Cook: 45 min
Ingredients
1 cup flour
1 cup oatmeal
1 cup packed brown sugar
1/2 cup butter
1/2 cup sugar
4 cups sliced fresh strawberries
Directions
1 Preheat oven to 350º. Grease an 8in square pan.
2 Mix together oatmeal, flour and brown sugar. Cut in butter until crumbly.
3 In another bowl, mix strawberries and white sugar together.
4 Spread half the crumb mixture on the bottom of the pan. Cover with the strawberries. Spread remaining crumb mixture over the top.
5 Bake at 350º for 45 minutes. Serve warm or cold with ice cream or whipped cream.
Quick, Quick, Quick Lasagna Soup
Prep: 10 min
Cook: 15 min
Ingredients
1 1/2 cups uncooked corkscrew macaroni
1 lb ground beef
1/4 cup grated parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
1/4 teaspoon onion powder
14 1/2 ounces diced tomato
28 ounces beef broth
Directions
1 Cook ground beef in skillet until browned.
2 Pour/drain off fat.
3 Add garlic powder, onion powder, broth, tomatoes & Italian Seasoning.
4 Bring to a boil.
5 Stir in uncooked pasta.
6 Reduce heat to medium heat & cook for 10 minutes or until pasta is done.
7 Stir in cheese.
8 Serve with additional Parmesan cheese, if desired.
Savory and Spicy Northern Beans (Quick and Easy!)
Prep: 5 min
Cook: 12 min
Ingredients
1 medium onions, diced fine
1 tablespoon olive oil
1 teaspoon dried rosemary
1 teaspoon ground black pepper
1/2 tablespoon kosher salt
1/2 teaspoon red pepper flakes
2 tablespoons garlic, minced
2 teaspoons parsley, fresh and finely chopped
30 ounces great northern bean, drained but not rinsed
Directions
In a large pan, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes and saute for 2-3 minutes on medium until slightly soft.
Add the beans, parsley, rosemary, salt, and pepper. Increase heat to medium high and cook for about 4-5 minutes. While they are cooking, mash about half of the beans with a fork until they reach the consistency that you prefer.
If you would like, you can garnish with some additional olive oil and ground pepper.
Crunchy Cheddar Chicken
1/4 cup cornflake crumbs
1/4 cup shredded white cheddar cheese
1/2 tsp. salt
1/2 tsp. cracked black pepper
4 boneless, skinless chicken breasts
1/2 cup Hidden Valley Original Ranch dressing
Heat oven to 350. Combine crumbs, cheese, salt and pepper in pie plate. Roll chicken breasts in Ranch to coat both sides. Dip top side only in crumb mixture; place on baking sheet. Bake for 35 minutes, or until golden brown and crunchy.
Strawberry Cheesecake Trifle
2 (8 oz.) pkgs. cream cheese
2 cups powdered sugar
1 cup sour cream
1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 pint whipping cream
1 Tbs. sugar
1 tsp. vanilla
1 angel food cake, torn into bite sized pieces
2 quarts fresh strawberries, sliced
3 Tbs. sugar
In large bowl, cream together cream cheese and powdered sugar; add sour cream, vanilla, and almond extract. Set aside. In small deep bowl, whip the cream, vanilla, and sugar. Fold whipped cream into cream cheese mixture. Add cake pieces and fold lightly, set aside. Combine strawberries and sugar. Layer in large glass bowl (this is a very pretty dessert) starting with strawberries, then cake pieces. Continue layering until finished, 3 or 4 layers is good (depends on your bowl). Finish with strawberries on top and garnish with additional whipped cream if you want. Cover and chill well. Makes 24 servings.
Notes: I have used low fat cream cheese and sour cream with good results. I have also made this with fresh peaches instead of the strawberries. I use Cool Whip instead of the whipping cream too.
Five Cup Salad with Variations
This is another tried and true salad. Make your own variations. Some people use heavy cream, whipped in place of sour cream. When I use maraschino cherries, I usually cut them in half.
1 cup pineapple, drained (crushed, tidbits, or chunks)
1 cup shredded coconut OR fresh grated coconut
1 cup mandarin oranges, drained
1 cup miniature marshmallows
1 cup sour cream
Stir together. Refrigerate a few hours.
OPTIONAL Additions:
1 small jar of red or green maraschino cherries, drained OR pitted fresh cherries
1 cup of walnuts or pecans
1 cup Bing cherries
1/2 to 1 cup dried cherries OR craisins
Good Morning Breakfast Pie
Ingredients
1 12-oz. container brown & serve sausage
1 C. frozen hash brown potatoes
1/2 C. green onion, chopped
2 Tbs. milk + 1/2 C. milk
1/2 tsp. salt
1/4 tsp. pepper
1 8-oz. pkg. cream cheese, softened
3/4 C. Bisquick baking mix
2 eggs
Directions
Grease 10-inch pie plate. Spread hash browns on bottom of plate. Mix onions, 2 Tbs. milk, salt, pepper and cream cheese. Spread cream cheese over potatoes then arrange sausage from center to edge in a starburst pattern. Beat Bisquick, 1/2 C. milk and eggs until smooth, then pour over sausage. Bake at 400 degrees for 25-30 minutes, uncovered until center is firm.
Breakfast Lover's Loaf
Ingredients
6 slices bacon, fried crisp and crumbled
1 C. ham, diced
1 C. sausage, fried and crumbled
1 1/2 C. flour
3/4 C. milk
1/2 tsp. salt
2 1/2 tsp. baking powder
1/2 C. Monterey Jack cheese, grated
1/2 C. swiss cheese, grated
1 C. cheddar cheese, grated
Directions
Combine ingredients. Bake in loaf pan at 350 degrees for 50-60 minutes. Slice into 1 inch slices.
Crockpot Creamy Chicken and Rice
1 8.25-ounce package wild rice dinner mix
1 pound chicken cubed
1 14.5-ounce can chicken broth
1 12-ounce can evaporated milk
1 cup water
2 tablespoons butter, melted
2 tablespoons onion, chopped
1-2 to 1 cup sliced fresh mushrooms (optional)
Mix all ingredients in crockpot. Cover and cook on low 5 to 6 hours.
Almond Crunch Cookie
1 cup sugar
1 cup powdered sugar
1 cup butter
1 cup oil
1 tsp. almond extract
2 eggs
3-1/2 cups flour
1 cup whole-wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups chopped almonds
6 oz. pkg. almond brickle chips
Sugar for coating cookies
Combine sugar, powdered sugar, butter and oil until well blended. Add almond extract and eggs, mix well. In large bowl combine flours, baking soda, cream of tartar and salt; mix well. Add to sugar mixture, mix on low speed until well blended. By hand, stir in almonds and brickle chips. Roll dough into balls. Roll balls in sugar and place on cookie sheet and flatten with fork. Bake at 350 for 12 to 18 minutes.
Source: Cooks.com
Ground Meat Pan Pie
1 can cream of mushroom soup
1 lb. ground round, chuck or turkey
1/4 cup chopped onion
1 egg, slightly beaten
1/4 cup dried bread crumbs
2 Tbs. chopped parsley
1/2 cup corn, optional
1/4 tsp. salt and pepper
2 cups mashed potatoes
1/4 cup shredded cheese
Mix 1/2 can of soup, beef, onion, egg, bread crumbs, parsley, corn, salt and pepper. Press into 9-inch pie pan. Bake at 350 for 25 minutes; drain off fat. Spoon on potatoes. Top with remaining soup then cheese. Bake at 350 for 15 minutes until cheese melts.
Source: Cooks.com
Apple-Orange Salad
1.5 cups finely shredded cabbage
1 10.25-oz can mandarin oranges, drained
1 medium-sized Red Delicious apple, cored and diced
1/2 cup vanilla yogurt
1 Tbsp brown sugar
Place cabbage, mandarin oranges and apple in a medium bowl and toss gently to mix
Combine yogurt and brown sugar and stir. Pour into cabbage mixture and mix well. Makes 4 servings.
Campbell's French Toast Casserole
Tempting cinnamon bread is soaked in a custard overnight, ready to be baked for a perfect brunch dish.
Serves: 8
Prep. time: 15 minutes
Cooking time: 50 mins
1 loaf (16 oz.) Pepperidge Farm Cinnamon Swirl Bread, cut into cubes (about 8 cups)
6 eggs, beaten
3 cups milk
2 tsp. vanilla extract
confectioners' sugar
maple-flavored syrup, optional
Place the bread cubes into a greased 3-quart shallow baking dish. Beat the eggs, milk and vanilla extract in a medium bowl with a fork or whisk. Pour the milk mixture over the bread cubes. Stir and press the bread cubes into the milk mixture to coat. Cover and refrigerate for 1 hour or overnight.
Heat the oven to 350°F. Uncover the baking dish. Bake for 50 minutes or until a knife inserted in the center comes out clean. Sprinkle with the confectioners' sugar. Serve with the syrup, if desired.
Tip: This recipe will work with any of the Pepperidge Farm Swirl Breads (Cinnamon, Raisin Cinnamon or Brown Sugar Cinnamon)
Source: Campbell's® Quick and Easy Cookbook
Zucchini Bread
Ingredients:
1 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon Clabber Girl Baking Powder
1/4 teaspoon ground nutmeg
1 beaten egg
1 cup finely shredded unpeeled zucchini
1/4 cup cooking oil
1/4 teaspoon finely shredded lemon peel
1/2 cup chopped walnuts
Instructions:
Grease an 8x4x2-inch loaf pan. Set aside.
In a medium bowl stir together flour, sugar, cinnamon, baking soda, salt, Clabber Girl Baking Powder, and nutmeg. Make a well in the center.
In another medium mixing bowl combine the egg, shredded zucchini, cooking oil, and lemon peel. Add to the flour mixture all at once. Stir just till moistened (batter should be lumpy). Fold in chopped walnuts.
Pour batter into the prepared pan. Bake in a 350° oven for 55 to 60 minutes or till a toothpick inserted near the center comes out clean.
Cool bread in the pan on a wire rack for 10 minutes. Remove bread from the pan and completely cool on the wire rack. Wrap and store overnight before slicing. Makes 1 loaf (16 servings).
Apple Bread: Prepare as directed above, except substitute 1 cup finely shredded peeled apple for the shredded zucchini.
Carrot and Pineapple Bread: Prepare as directed above, except omit zucchini. Drain one 8 1/4-ounce can crushed pineapple (juice pack), reserving 2 tablespoons juice. Stir drained pineapple, reserved juice, and 1/2 cup finely shredded carrot into egg mixture.
Source: Clabber Girl