"You'll find you feel better about others when you feel better about yourself!" ~Me
Good morning and welcome to the newest issue of A to Z Recipes Newsletter. Good thing you joined in. We've got oodles of recipes (95+) and other goodies here for you today. I'd sure love to share something from you here. I bet everyone could benefit from a little tid bit from you! I know I would!!!
In today's issue we share recipes from the late Treva Key, of North Carolina, who was a long-time devoted reader and Marilyn M. from Ohio who's sent in recipes on a regular basis for years. Treva's recipe for Onion Patties is a must make. I've made them before and they get gobbled up quickly (Usually dunked in ketchup). I think I may try them next as an added layer of flavor to my next burger or grilled chicken breast sandwich. Doesn't that sound awesome? Marilyn's Classic Spanish Sangria reminded me of a few of our a2z trips where we may have consumed a wee bit too much wine. Possibly. Maybe. Honestly, I can't remember for sure! For good measure, I have added a few of my own recipes in this issue as well.
Why not take a few minutes and send us a recipe?
For recipes use this link.
For other postables use this link.
I have embedded the "subject" line so I know you're a friend, not a foe. PLEASE remember to include your name (just your first is fine) and your location (just your state is fine). I thank you so much!
Want to get to know one another better or share cooking tips? 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
DID YOU KNOW?
How to Ripen an Avocado in 10 Minutes
Instant guac gratification
Tale as old as time: You’re craving guac, but when you get to Trader Joe’s, there’s a pile of totally unripe avocados taunting you. Don’t settle for the store-bought stuff--here’s a foolproof trick to making avocados soft and creamy in minutes.
What you need: A baking sheet, tinfoil and that hard-as-a-rock avocado
What you do: Wrap the whole fruit in tinfoil and set it on the baking sheet. Pop it in the oven at 200°F for ten minutes, or until the avocado is soft (depending on how hard it is, it could take up to an hour to soften). Remove it from the oven, then put your soft, ripe avocado into the fridge until it cools.
Why this works: Avocados produce ethylene gas, which is typically released slowly, causing the fruit to ripen. But as the avocado bakes in tinfoil, the gas surrounds it, putting the ripening process into hyperdrive. Guac and avocado toast for all!
Source: PureWow!
OH, JUST MAKE ME LAUGH!
Lexophilia
Linda H. in Rosharon, TX shared this with me. All you smarties out there will surely enjoy it!
Lexophilia is a word used to describe those that have a love for words, such as "you can tune a piano, but you can't tuna fish", or "to write with a broken pencil is pointless." A competition to see who can come up with the best lexophiles is held every year in an undisclosed location. This year's winning submission is posted at the very end.
When fish are in schools, they sometimes take debate.
A thief who stole a calendar got twelve months.
When the smog lifts in Los Angeles U.C.L.A.
The batteries were given out free of charge.
A dentist and a manicurist married. They fought tooth and nail.
A will is a dead giveaway.
With her marriage, she got a new name and a dress.
A boiled egg is hard to beat.
When you've seen one shopping center you've seen a mall.
Police were summoned to a daycare center where a three-year-old was resisting a rest.
Did you hear about the fellow whose entire left side was cut off? He's all right now.
A bicycle can't stand alone; it's just two tired.
When a clock is hungry it goes back four seconds.
The guy who fell onto an upholstery machine is now fully recovered.
He had a photographic memory which was never fully developed.
When she saw her first strands of grey hair she thought she'd dye.
Acupuncture is a jab well done. That's the point of it.
And the cream of the twisted crop: Those who get too big for their pants will be totally exposed in the end.
TREVA'S RECIPES
Beans and Hot Dogs (Crockpot)
3 cans (16 ounces each) pork and beans
1 pound hot dogs, cut into 1-inch pieces
1/2 cup ketchup
1 small onion, chopped
1/4 cup molasses
1 tablespoon prepared mustard
In crockpot, combine beans, hot dogs, ketchup, onion, molasses, and mustard.
Cover and cook on LOW for 6 to 8 hours.
Serves 6.
Hawaiian Salad
Servings: 8
1 jar Maraschino Cherries
1 can Pineapple Chunks
1 can Mandarin Oranges
10 oz Mini-marshmallows
1/2 cup Chopped Walnuts
6 to 7 oz Sour Cream
Drain the fruits and chop them all in half. Pour them into a large bowl and mix together. Stir in marshmallows. Then mix in the sour cream and walnuts. Serve chilled.
Snickers Dip
2 (8 ounce) packages of cream cheese, softened
1 (8 ounce) Cool Whip
1/4 cup brown sugar
6 Snickers bars, chopped
1 cup caramel topping
1/2 cup peanuts chopped very fine
Mix all ingredients together.
Top with a layer of caramel topping.
Chill overnight to better blend the flavors.
Serve topped with chopped peanuts and, serve with pretzels or graham crackers.
Honey Ginger Carrots
A lot of sweet and a bit of kick characterize these carrots.
1 lb. carrots, sliced
1/4 C. butter
2 1/2 Tbs. honey
1 pinch ground ginger
1 Tbs. lemon juice, or to taste
Bring a pot of water to a boil.
Add carrots and cook until tender but still firm, about 5 minutes.
Drain.
In a large skillet over low heat, melt butter with honey.
Stir in ground ginger and lemon juice.
Stir in carrots and simmer until heated through
Yield: 6 Servings
Herbed Salmon Bake
(Crock Pot Recipe)
2 chicken bouillon cubes
1 cup boiling water
1 (16 ounce) can salmon, drained and flaked
2 cups seasoned stuffing croutons
1 cup grated Cheddar cheese
2 eggs, beaten
1/4 teaspoon dry mustard
Dissolve bouillon cubes in boiling water.
Combine all ingredients; mix well.
Pour into well-greased crock pot.
Cover and cook on HIGH for 2 to 4 hours.
Banana Not-A-Colada
3 cup pineapple juice chilled
2 bananas ripe medium, cut in pieces
3/4 cup cream of coconut
4 tsp lime juice
14 to 16 ice cubes
red maraschino cherry
1. Place pineapple juice, bananas, cream of coconut, lime juice and ice cubes in a blender container. Cover and blend for 30 seconds or until smooth and creamy. Serve in stemmed glasses. Garnish with cherries.
Servings: 6
Oreo Dirt Cake
1 bag Oreos, crushed
8 oz. cream cheese
1/4 c. butter
1 c. powdered sugar
3 c. milk
2 sm. pkg. instant vanilla pudding
1/2 tsp. vanilla
12 oz. Cool Whip, thawed
Cream together cream cheese, butter and powdered sugar.
In separate bowl mix together milk, pudding, vanilla, and Cool Whip.
Add cream cheese mixture.
Layer with Oreos.
Chill.
Pennsylvania Dutch Sugar Pie
3 tablespoons flour
3 tablespoons butter
2 cups milk
1 cup brown sugar, firmly packed
1 unbaked pie shell
Cinnamon and nutmeg, to taste
Cut flour, butter and sugar. Mix with milk.
Pour into pie shell.
Bake in a 350 degree F oven until top is lightly browned and pie is fairly firm (about 20 to 30 minutes).
Sprinkle with cinnamon and nutmeg while still warm.
This is delicious warm or cold.
Death by Chocolate Brownies
1 package (3.9 oz) instant chocolate pudding mix
2 cups milk
1 package (18-1/4 oz) chocolate cake mix
confectioners' sugar
2 cups (12 oz) semisweet chocolate chips
Prepare pudding according to package directions. Whisk in cake mix.
Stir in chocolate chips. Pour into a greased 9-1/2 x 13 baking pan.
Bake at 350 degrees for 30-35 minutes or until the top springs back when lightly touched. Dust with confectioners' sugar, if desired.
Chicken Stuffing Casserole (Crock Pot)
4 to 6 boneless skinless chicken breasts
1 small box Stove Top Stuffing for chicken
1 (10 ounce) package frozen chopped broccoli, thawed
1 can broccoli with cheese soup
1/2 cup chicken broth
Lightly butter a 3 & 1/2-quart crock pot and place chicken on the bottom.
Mix together the remaining ingredients, and place on top of chicken.
Cover and cook on LOW for 6 to 7 hours.
Hamburger Green Bean Casserole
1 can cream of mushroom soup
1/3 cup bread crumbs
1/4 cup onion, chopped
1 egg
1 pound ground beef
salt and pepper
1 (16 ounce) can green beans
Mix 1/4 cup of the mushroom soup with the rest of the ingredients.
Line a small casserole with this mixture like a pie shell.
Mix remaining soup with green beans and fill center of casserole.
Top with bread crumbs.
Bake at 350F for 35 to 40 minutes.
Serves 4 to 6.
Hot Crab Casserole
This is a great luncheon or potluck dish.
Cooking Time: 30 min
1 pound jumbo lump crab meat
1 cup diced celery
1/4 cup green pepper, diced
1/4 cup minced onion
Salt and pepper
1 cup mayonnaise
1/4 cup evaporated milk
1 cup bread crumbs
Mix together first 7 ingredients.
Put in greased 1-quart casserole.
Melt 2 tablespoons butter and stir in 1 cup bread crumbs.
Sprinkle on top of mixture.
Bake at 350 degrees for about 30 minutes.
Pepper Pot Soup
1 tablespoon margarine
1/3 cup diced onions
2 tablespoons finely diced leeks
1/2 cup celery cut into 1/2" pieces
1/4 cup diced ham
6 cups water
5 chicken bouillon cubes
5 beef bouillon cubes
1/2 cup green pepper, cut into 1/2-inch chunks
1 (16 oz.) can tomatoes, diced
2 teaspoons salt
4 ounces tripe, cooked and julienned
1 cup cooked rice
Heat margarine in a large saucepan. Add onions, leeks, celery and ham.
Sauté, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes.
Apples & cinnamon Breakfast Cobbler
4 medium-sized apples, peeled and sliced
1/4 C. honey
1 t. cinnamon
2 T. butter, melted
2 C. granola cereal
Spray inside of Crock-Pot with nonstick spray.
Place apples in slow cooker and mix in remaining ingredients.
Cover and cook on low 7-9 hours, or overnight (alternately, cook on high 2-3 hours).
Serve with milk.
Makes 4 servings.
French Vanilla Pudding Coffee Mix
1/3 cup instant coffee
1 cup instant dry milk powder
1/2 cup powdered coffee creamer
1/3 cup sugar
1/4 cup instant vanilla pudding mix
Mix all ingredients well store in zip lock bag or container with tight fitting lid.
To serve use 3 to 4 Tablespoons in large mug of hot water.
Easy Honey Biscuits
1 & 1/4 cups Bisquick
1/3 cup milk
1/3 cup honey or agave syrup
Preheat oven to 400° F.
Spray a baking sheet with non-stick spray or brush with oil or line with parchment paper.
In a bowl, combine Bisquick, milk and honey.
Drop by the tablespoon onto baking sheet, 2 inches apart.
Bake in preheated oven for 10-12 minutes until golden.
Serve warm with melted butter.
Cinnamon Cream Syrup
Try this syrup over warm pancakes or waffles, or stir a little into strong coffee.
1 C. light corn syrup
2 C. granulated sugar
1/2 C. water
1 C. evaporated milk
2 tsp. cinnamon
In a medium pan, combine the corn syrup, water, sugar and cinnamon. Bring this mixture to a full boil over medium heat while stirring constantly. Remove from heat and cool for about 5 minutes. Stir in the evaporated milk, and serve warm over pancakes or waffles.
Chicken Stuffed Shells
1 box large pasta shells, cooked and drained
2 c. cooked, diced chicken
1 box chicken stuffing mix
2 cans cream of chicken soup
1 soup can milk
Prepare stuffing mix. Mix in chicken and one can of cream of chicken soup. Stuff into shells. Place in casserole dish. Mix soup and milk together, pour on top. Bake at 350 for 30 minutes, covered.
Butterscotch Cake
1 (18.25 ounce) package yellow cake mix
2 eggs
1 & 1/2 cups butterscotch pudding
1 cup butterscotch chips
3 tablespoons white sugar
1/2 cup blanched slivered almonds
Preheat oven to 350 degrees
Grease one 15 1/2 x 10 1/2 x 1 inch jelly roll pan.
Combine the cake mix, eggs, and butterscotch pudding.
Spread the batter into the prepared pan and sprinkle with the butterscotch chips, white sugar, and slivered almonds.
Bake at 350 degrees for 20 minutes.
Source: Susan's Daily Dose
Onion Patties
These onion patties taste just like onion rings! They're so good!
6 servings
3/4 C. flour
1 Tbs. sugar
1 Tbs. cornmeal
2 tsp. baking powder
2 tsp. salt
3/4 C. milk
2 & 1/2 C. finely chopped onions
Mix dry ingredients together; add milk.
Batter should be fairly thick.
Add onions and mix thoroughly.
Drop by tablespoons into 1/2 inch of oil in skillet.
Flatten slightly when you turn them.
Brown on both sides until crisp.
Stuffed Mushrooms
3 Baskets/Containers of Fresh large Mushrooms
1 pound Hot or Mild sausage
8 oz Cheddar Cheese grated
Put out the stems from Mushrooms, chop the stems very fine and mix with sausage. Stuff sausage mixture into Mushroom caps. Cover with cheese.
Bake at 350 F for 20 minutes or until cheese melts and is slightly brown. Mushroom will turn dark during cooking.
Source: Susan’s Daily Dose
Cherry Cream Pie
8 ounces cream cheese, at room temperature
1/2 cup confectioners' sugar, sifted
1/2 teaspoon almond extract
1/2 pint whipping cream
1 baked 8-inch or 9-inch graham cracker Pie shell
1 can (16 ounce) cherry pie filling
Blend cream cheese, sugar and almond Extract until smooth.
Whip cream until Stiff. Fold whipped cream into cream
Cheese mixture. Pour into baked pie shell.
Top with pie filling.
Chill for at least 1 Hour before serving.
Cool Cucumber Soup
1 teaspoon ground cumin
2 large cucumbers, peeled, seeded & shredded
3 cups plain yogurt
2 cups milk
1/4 cup cilantro, chopped
1/4 cup fresh lemon juice
1/4 cup olive oil
2 cloves garlic, minced
salt & pepper to taste
1. Place the cumin in a skillet & toast it for about one minute.
2. Combine the cumin with the remaining ingredients & stir.
3. Chill the mixture for at least one hour & garnish with chopped cilantro.
The Skinny: Use fat-free yogurt & fat-free milk.
No-Bake Peanut Butter Clusters
1 (24-ounce) package vanilla bark coating
1 (8-ounce) jar crunchy peanut butter
2 cups mini marshmallows
3 cups crisp rice cereal
3 cups toasted oat O-shaped cereal
Microwave bark in a large glass bowl at HIGH 2 1/2 to 3 minutes, stirring mixture every 30 seconds until melted.Stir in peanut butter until blended. Add remaining ingredients, and stir until well coated.Drop by heaping teaspoonfuls onto wax paper, and let stand 1 hour or until firm.
Store in an airtight container.
Apple Cheese Biscuits
1/3 cup sugar
1/3 cup finely chopped walnuts
1/2 teas ground cinnamon
1 & 3/4 cups packaged biscuit mix
1/2 TO 3/4 cup shredded cheddar cheese
1 large apple cored, peeled and finely chopped
1/4 cup butter
Heat oven to 400
Combine sugar, nuts and cinnamon.
In a separate bowl add biscuits mix, cheese, and apple, add 1/3 cup of water.
Make little balls out of biscuit mix and dip in butter, then roll in sugar, nuts and cinnamon mixture. Place on greased tray and cook for approx 25 minutes till golden.
Death by Chocolate Brownies
1- box chocolate cake mix
1- box chocolate instant pudding (prepared as directions on box)
3/4 cup chocolate chips
Mix pudding according to directions on package. Add chocolate cake mix and chocolate chips. Lightly grease and flour 9 x 13 pan. bake at 350 for 25 minutes or until done. sprinkle powdered sugar on top before serving.
Sour Cream and Onion Burgers
2 lbs. ground beef
1 envelope (about 1-1/2 oz.) onion soup mix
1 C. sour cream
1/2 C. dry bread crumbs
1/8 tsp. pepper
8 sandwich buns
Lettuce, if desired
Heat coals or gas grill for direct heat.
Mix all ingredients except buns and lettuce.
Shape mixture into 8 patties, about 1/2 inch thick.
Cover and grill patties 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until patties are no longer pink in center and juice is clear.
Serve with lettuce in buns.
Makes 8 sandwiches.
Slow Cooker Chicken Potato Pie
1 lb. uncooked chicken, cubed
1 family-sized can (26 oz) cream of chicken soup
1/2 C white wine or milk
1 can corn, drained
1 16-oz bag of frozen peas and carrots
1 small onion, chopped
4 oz mushrooms, chopped
1 t dried basil
1 t dried thyme
1/2 t sage
1/2 t pepper
3 red potatoes, sliced thin
Put all of the ingredients except the potatoes into the slow cooker. Mix well.
Layer the potato slices on top of the chicken mixture.
Cook on low heat for 6 hours.
Crockpot Pasta
1 & 1/2 lb. hamburger, browned
2/3 box rigatoni noodles, cooked
2 (15 & 1/2 oz.) jars Ragu pizza sauce
1 small can mushrooms
1 medium onion, diced
1 pkg. pepperoni
2 large pkg. shredded Mozzarella cheese
Layer 1/2 of each item in crockpot; repeat.
Cook on low for 5 hours.
Finger Lickin' Lamb Chops
4 servings
1/4 C. olive oil
2 garlic cloves
1 Tbs. chopped rosemary
1 tsp. chopped thyme
8 rib lamb chops, about 1-inch thick, trimmed
salt
pepper
In a small bowl, stir the oil, garlic herbs and salt and pepper to taste, together. Brush the mixture over the lamb. Cover and refrigerate for 1 hour. Preheat grill. Scrape off some of the marinade. Grill the chops until browned and crisp, 5 minutes. Turn chops over and cook until browned for another 5 minutes. Serve hot.
MARILYN'S RECIPES
Autumn Berry Bark
Melt 1 pound vanilla-flavored candy coating in a saucepan over low heat, stirring constantly; remove from heat.
Stir in 1/2 cup dried cranberries and 1/2 cup chopped walnuts.
Quickly spread on foil-lined cookie sheet and cool completely.
Break into pieces. Give as gifts at a Thanksgiving dinner party.
Bag Tag Suggestion:
Through a happy Springtime
and a Summer filled with love,
May we walk into the Autumn
With our thoughts on God above.
- Helen Steiner Rice
Heavenly Hash Brownies ~ YUM!!!
1 box of brownie mix - prepared to box directions
3 cups mini marshmallows
1 cup sliced almonds
1/2 stick butter
3 Tbsp. buttermilk
2 Tbsp. cocoa powder
2 cups powdered sugar
1/2 tsp. vanilla
Prepare brownies with ingredients and package directions.
Remove from oven, leaving oven on.
Top with marshmallows and return to hot oven until marshmallows puff up and melt slightly.
Remove from oven and top with almonds, cool.
In a medium sauce pan, combine butter, buttermilk, and cocoa powder. Cook until boiling.
Remove from heat and add sugar and vanilla. Allow icing to cool for 15 minutes.
Pour icing over almonds and marshmallows. Allow to cool completely before cutting. (Regardless, they WILL be messy, but oh so good!)
Grilled Vidalia Onion & Bacon Salad
2 large Vidalia Onions, sliced 1/4” thick and separated into rings
3 Tbsp. melted butter, olive oil, or a combination of both
Salt and freshly ground black pepper
3-4 slices bacon
2 beefsteak tomatoes, sliced thickly
Bag of baby spring mix, or an assortment of your favorite greens
2/3 cup crumbled Gorgonzola cheese
1/4 cup toasted walnuts (optional garnish)
Classic Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1 Tbsp. sugar
1 Tbsp. scallions, chopped
2 tsp. soy sauce
1/2 tsp. freshly ground black pepper
1 cup canola oil
Beat vinegar in a small bowl with sugar, scallions, soy sauce, and pepper until the sugar dissolves.
Slowly, in a steady stream, whisk the canola oil to the vinegar mixture; set aside.
Preheat a barbecue or indoor grill to high.
To prepare the salad, first grill the onions. Place the onion slices on a grill pan (if using a barbecue grill).
Brush with oil and/or butter and season with salt and pepper.
Cook the onions for approximately 10 minutes. Turn the slices and continue grilling for 5-7 minutes. ~ Set aside.
Place the bacon strips on the grill pan (if using) and cook until brown and crispy. Set aside.
Place a handful of baby greens on a salad plate. Top with the tomatoes, grilled onion rings, and strips of bacon.
Add the crumbled Gorgonzola cheese last, and drizzle with the balsamic vinaigrette.
Top with toasted walnuts, if desired.
Holiday Cherry Cheesecake
Crust:
1 cup chopped walnuts
1 1/4 cup flour
1/2 cup brown sugar
1/2 cup shortening
1/2 cup sweetened coconut
Filling:
2 (8 oz) packages cream cheese, softened
2/3 cups sugar
2 eggs
2 tsp. vanilla extract
2 (21 oz) cans cherry pie filling
Preheat oven to 350 degrees F.
For crust, combine flour and brown sugar. Cut in shortening until fine crumbs form and add 1/2 cup of nuts to crust, and 1/2 of the coconut into crust mixture. Mix well and remove 1/2 cup of the crust mixture and set aside with the remaining nuts and coconut. This will be used for the topping. Press the crust mixture into a pie pan. Bake for 10 minutes, or until a light golden brown.
Beat together cream cheese, sugar, eggs, vanilla and pour into baked crust. Smooth it over the crust. Bake for another 15 minutes. Pour cherry pie filling over the cheesecake, and smooth over. Sprinkle reserved crust mixture over cherry pie filling. Bake 15 minutes more and then let cool. Refrigerate over night. Cut and enjoy.
Spinach & Onion Soup
1 Tbsp. vegetable oil
2 medium onions, thinly sliced
3-3/4 cups vegetable stock
1 bay leaf
Salt and pepper
2/3 cup white wine
6 cups leaf spinach
Heat the oil in a saucepan and fry the onions for about 5-8 minutes over low heat, until they have softened.
Pour in the stock and bring to a boil. Add the bay leaf and seasonings; cover and simmer for 10 minutes.
Pour in the wine and add the spinach. Continue to cook, but only until the spinach has wilted slightly.
Remove the bay leaf and serve hot.
Yield: 4 Servings
Pecan Pie Cupcakes
1 cup chopped pecans
1/2 cup all-purpose flour
1 cup packed brown sugar
2/3 cup butter, melted
2 eggs
Preheat oven to 350 degrees.
In a medium bowl, combine all ingredients and mix well.
Spray a miniature muffin tin with non-stick cooking spray. (The spray with flour in it works best!)
Fill each 3/4 full.
Bake in preheated oven for 18 minutes.
Men Love It Salad
1 head lettuce, bite size pieces
1 medium onion, diced fine
1 head cauliflower, chopped fine
1 lb. bacon, crisp and crumbled
1/2 cup grated Parmesan cheese
2 cups mayonnaise
1/2 cup sugar
Place in a large bowl by layers, the following:
Lettuce and cauliflower. Spread mayonnaise on top, making sure it covers the lettuce layer completely and
touches the sides of the bowl (this acts as a seal and keeps the lettuce and cauliflower fresh — essential to this salad! )
Next, spread the onion, bacon, Parmesan cheese, and sugar.
Cover tightly with plastic wrap and refrigerate several hours or overnight.
Toss and serve immediately.
Chocolate Covered Cherry Cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup butter, room temperature
1 cup granulated sugar
1 egg
1 1/2 teaspoons vanilla
1 (10 ounce) jar maraschino cherries, drained, reserve juice
1 (6-ounce) package semisweet chocolate chips
1/2 cup sweetened condensed milk
In a large bowl, combine flour, cocoa powder, salt, baking powder and soda, blending well; set aside. In a mixing bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg and vanilla; beat well. Gradually add dry ingredients to the creamed mixture; beat until smooth and well blended. With hands, shape dough into 1-inch balls; place on ungreased baking sheet. Press down center of dough with thumb. Drain Maraschino cherries well, reserving juice. Place a cherry in the center indention of each cookie. In small saucepan combine chocolate pieces and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 1 tablespoon plus 1 teaspoon of the reserved cherry juice. Spoon about 1 teaspoon of the topping over each cherry, spreading to cover cherry. If frosting seems too thick, thin with a little more cherry juice. Bake at 350° for 10 minutes, or until done. Remove to wire rack to cool.
Makes 3 to 4 dozen cookies.
Chocolate Chip Muffins
2 cups all-purpose flour
1/2 cup white sugar
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/3 cup vegetable oil
1 egg
3/4 cup mini semi-sweet chocolate chips
3 Tbsp. white sugar
2 Tbsp. brown sugar
Heat oven to 400 F. degrees. Grease bottoms only of 12 muffin cups or line with baking cups.
In medium bowl, combine flour, 1/2 cup sugar, backing powder, chocolate chips, and salt; mix well.
In small bowl, combine milk, oil and egg; blend well.
Add dry ingredients all at once; stir just until ingredients are moistened (batter will be lumpy.)
Fill cups 2/3 full.
Sprinkle tops of muffins before baking with a combination of 3 Tbsp. sugar and 2 Tbsp. brown sugar.
Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.
Cool 1 minute before removing from pan. Serve warm.
Fabulous Slaw
Dressing:
1/4 cup salad oil
2 Tbsp. vinegar or lemon juice
2 Tbsp. mayonnaise
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
In a small mixing bowl whisk together oil, vinegar or lemon juice, mayonnaise, sugar, salt, and pepper; set aside.
Salad:
2 slices of bacon
3 cups shredded green or red cabbage or a mixture of both
1 cup shredded peeled carrots, yellow summer squash, zucchini or any combination
1 cup shredded white radishes or julienne-cut peeled cucumber, red or yellow sweet pepper, celery or a combination
Save some cabbage leaves for decoration
Cook bacon till crisp; drain and crumble bacon. Set aside.
In a large salad bowl toss together shredded cabbage and shredded and or julienne-cut vegetables.
Add salad dressing; toss gently to coat. Turn into a salad bowl lined with cabbage leaves, if desired.
Sprinkle with bacon. Serve at once or cover and chill for up to 24 hours.
Cherry Coconut Pie
21 oz. can cherry pie filling
1/4 to 1/2 tsp. cinnamon
1 tsp. lemon juice
Mix together and put in 9” unbaked pie shell. Bake 20 min. at 400.
While baking, mix:
1 cup coconut
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup milk
1 Tbsp. butter
1/4 tsp. almond extract
1 egg – beaten
Mix all together and spread evenly over partially baked pie. Bake an additional 15-20 min. or until crust and topping are golden brown.
German Chocolate Thumbprint Cookies
Topping:
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla extract
3 egg yolks, beaten
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
Cookie:
1 (18.25 ounce) package German chocolate cake mix
1/3 cup butter, melted
In a heavy 2 quart saucepan, combine sugar, milk, 1/2 cup butter, vanilla and egg yolk; blend well. Cook over medium heat for 10 to 13 minutes or until thickened and bubbly - stir frequently. Stir in coconut and pecans. Remove from heat and cool topping to room temperature. Reserve 1 1/4 cups of the topping mixture and set aside.
Preheat oven to 350 degrees. Grease cookie sheets; set aside. In a large bowl, combine cake mix, melted butter and remaining topping mixture. Stir by hand until thoroughly moistened. Shape dough into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Using your thumb or finger, make an indention in center of each ball. Fill each indention with 1/2 teaspoon of reserved topping. Bake for 10 to 13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Dark Chocolate Oatmeal Cookies
3/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup sugar
1/2 teaspoon vanilla extract
2 Tbsp. steel-cut oats
1/4 cup semisweet chocolate chips
Preheat oven to 350°F. Butter large rimmed baking sheet.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy.
Add sugar and vanilla; beat until blended. Add flour mixture and beat until moist clumps form.
Mix in oats with spatula until evenly distributed (dough will be very firm).
Add chocolate chips and knead gently to blend.
Using moistened palms, shape 1 generous tablespoon dough into ball. Place on prepared sheet; flatten to 2-inch round.
Repeat with remaining dough, spacing rounds about 2 inches apart.
Bake cookies until center is slightly firm and top is cracked, about 14 minutes. Cool on sheet.
Buckeye Bars
1 cup creamy peanut butter
1/2 cup finely ground graham cracker crumbs
1 cup powdered sugar
1 cup chocolate chips
Combine peanut butter, graham cracker crumbs, and confectioners' sugar in a bowl or a food processor until smooth. It starts out really crumbly, but keep at it. Use your hands and squish it like play dough. It takes quite a while, but it's fun.
Line an 8-inch square pan with foil, with ends of foil extending over sides. Press peanut butter mixture into pan evenly. Microwave chocolate chips on high for 1 minute; stir. Microwave 15 to 30 seconds or until chocolate is melted; stir until smooth. Spread over peanut butter layer.
Refrigerate 2 hours. Use foil handles to lift bars from pan before cutting to serve.
Christmas Dump Cake
1 (16 ounce) can whole cranberry sauce
1 (21 ounce) can apple pie filling
1 (18.25 ounce) box yellow cake mix
1/2 cup (1 stick) butter
1/2 cup chopped almonds, walnuts or granola
Heat oven to 325 degrees F. Dump cranberries into an ungreased 9 x 13-inch pan. Dump apple pie filling into pan over the cranberries. Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares. Serve with Cool Whip or ice cream.
Chocolate Blackout Cake
Be sure to give the pudding and the cake enough time to cool or you'll end up with runny pudding and gummy cake.
Pudding:
1 1/4 cups granulated sugar
1/4 cup cornstarch
1/2 teaspoon salt
2 cups half-and-half
1 cup whole milk
6 ounces unsweetened chocolate, chopped
2 teaspoons vanilla extract
Whisk sugar, cornstarch, salt, half-and-half, and milk in large saucepan. Set pan over medium heat. Add chocolate and whisk constantly until chocolate melts and mixture begins to bubble, 2 to 4 minutes. Stir in vanilla and transfer pudding to large bowl. Place plastic wrap directly on surface of pudding and refrigerate until cold, at least 4 hours or up to 1 day.
Cake:
8 Tbsp. unsalted butter (1 stick), plus extra for greasing pans
1 1/2 cups all-purpose flour, plus extra for dusting pans
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup Dutch-processed cocoa powder
1 cup brewed coffee
1 cup buttermilk
1 cup light brown sugar, packed
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Adjust oven rack to middle position and heat oven to 325 degrees. Butter and flour two 8-inch cake pans; set aside.
Whisk flour, baking powder, baking soda, and salt in bowl; set aside.
Melt butter in large saucepan over medium heat. Stir in cocoa and cook until fragrant, about 1 minute. Off heat, whisk in coffee, buttermilk, and sugars until dissolved. Whisk in eggs and vanilla, then slowly whisk in flour mixture. Divide batter evenly between prepared pans.
Bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Cool layers in pans 15 minutes, then invert onto wire rack. Cool to room temperature, at least 1 hour.
To assemble the cake: Cut each cake in half horizontally. Crumble one cake layer into medium crumbs and set aside. Place one cake layer on serving platter or cardboard round. Spread 1 cup pudding over cake layer and top with another layer. Repeat with 1 cup pudding and last cake layer. Spread remaining pudding evenly over top and sides of cake. Sprinkle cake crumbs evenly over top and sides of cake, pressing lightly to adhere crumbs. Serve. (Cake can be refrigerated for up to 2 days.)
Serves 10 to 12
Spiced Apple Pie Party Mix
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup raisins
3/4 cup coarsely chopped dried apples
1 cup walnut pieces
In bowl combine cinnamon and nutmeg.
Add raisins and apples; toss to coat with spices.
Add walnuts; toss. Store in airtight container.
Buttermilk Pecan Pie
1 cup pecan halves
1/4 cup firmly packed light brown sugar
1/4 cup dark corn syrup
8 Tbsp. (1 stick) butter, melted
1 1/2 cups sugar
3 eggs, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
1 pie crust, unbaked
1 cup pecan halves
Preheat the oven to 350°F. Line a jelly-roll pan with aluminum foil, and lightly grease the foil. Stir the pecan halves, light brown sugar, and dark corn syrup together in a small bowl. Spread mixture out on the jelly-roll pan, and bake, stirring every 4 minutes, for 12 to 15 minutes, or until glaze thickens. Remove the pan from the oven and spread the pecans in a single layer on wax paper. Let the pecans cool completely, separating them a spoon as they cool.
Lower the oven to 325°F. Combine all the remaining ingredients in a mixing bowl, and pour the mixture into the unbaked pie shell. Scatter the chopped glazed pecans evenly on top of the pie filling. Bake for 50 minutes to 1 hour, or until set. Let the pie cool on a wire rack before serving at room temperature.
Royal Raspberry Bars
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9-by 13-inch baking pan. Bake crust in a 325F regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely, then use a wide spatula to remove bars from pan. Yield - Makes 24 bars.
Sugar Cookies with Raspberry and Cream Cheese Frosting
This is just a simple and good recipe for sugar cookies, add some raspberry cream cheese frosting and now you have got something really tasty!
1/2 cup butter
3/4 cup sugar
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. baking soda
1 egg
1/2 tsp. almond extract (or vanilla)
Mix all the ingredients well then stir in 2 cups flour. If the dough seems too sticky to roll out, add more flour until it is the right consistency. Dust a large surface with a little flour and roll the dough out to about 1/8 inch thickness. You don't want to roll it out too thin! Cut out shapes with a cookie cutter . Place them on an un-greased cookie sheet, then roll out the extra dough and cut shapes again. Bake at 375 for 11 minutes (you don't want to overcook these). This only made about 15 large cookies, double the recipe if you want more.
Frosting:
4 oz. cream cheese
1/4 cup butter
1 lb. powdered sugar
1/2 tsp. vanilla
1/2 cup frozen raspberries
Mix well. If it is too runny, add more powdered sugar to get the right consistency.
Chocolate-Toffee Cookies
This delectable drop cookie recipe takes advantage of the classic combination of crunchy toffee bits and smooth chocolate.
2-1/3 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 bag (8 ounces) chopped milk chocolate toffee pieces (such as Hershey's Heath Bar baking pieces)
Heat oven to 375 degrees F. Coat baking sheets with nonstick cooking spray; set aside. Stir together flour, baking soda and salt in a medium-size bowl; set aside. In a large bowl, beat together butter and both sugars until light and fluffy, about 3 minutes. Beat in egg and vanilla. On low speed, gradually add in flour mixture. Beat for 2 minutes or until blended. Stir in chocolate chips and toffee pieces. Drop batter by tablespoonfuls onto prepared baking sheets. Bake at 375 degrees F for 12 minutes or until golden. Cool baking sheets on wire racks for 5 minutes. Transfer cookies to wire rack to cool completely.
Yield - 4 dozen/48 cookies
Triple-Threat Coconut Cream Pie
I've made and had a lot of coconut cream pies over the years, but this is by far the best! I love the touch of coconut milk and shredded coconut pressed into the crust. And the vanilla bean flecks look so pretty in the filling. A lot of cream pie filling ends up very starchy tasting, but this one was silky smooth and packed full of flavor! Hope you enjoy my husbands favorite!!!
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 Tbsp. sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 Tbsp. usalted butter, cut into four pieces
Topping:
1 1/2 cups heavy whipping cream, well chilled
1 1/2 Tbsp. sugar
2 teaspoons dark rum (or 1 teaspoon vanilla)
1/4 cup sweetened shredded or flaked coconut, toasted
1 oz white chocolate, shaved
Heat oven to 450°F. Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick. Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool. Heat the remaining coconut milk, whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup sugar and salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar. In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean. Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened. Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the rum and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.
Jell-O Pancake Syrup
I should say first that this is a real recipe. It might seem like a child's experiment but it is TNT.
1 small box Jell-o gelatin (flavor of your choice)
1 cup water
1/2 cup sugar
2 Tbsp. cornstarch
Mix gelatin, sugar, cornstarch and water together in a small saucepan and bring to a rolling boil. Pour into pitcher and let cool until syrup thickens slightly. Serve over pancakes or waffles while still warm. Yields - 12 servings
Note: You might consider cutting the ingredients in half if you're only serving a small group. This syrup doesn't store well - it becomes too thick over time.
Classic Spanish Sangria
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice
Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.
Hot Butter Rum Mix
1/2 gallon premium vanilla ice cream
1 pound unsalted butter (do not substitute)
1 (1-pound) box dark brown sugar
1 (1-pound) box powdered sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Soften butter and ice cream. Combine all ingredients; mix well. Place in a freezer-safe container and freeze until ready to serve.
To serve: place 1 ounce of rum in a mug with 2 tablespoons mix. Fill mug with boiling water; stir. Top with a dollop of whipped cream and additional nutmeg is desired.
Candy Cane Jell-O Shots
Red Layer:
2 packages (3 oz. each) cherry Jell-O
1 1/3 cups boiling water
2/3 cup Hot Damn liquor
Mix 2 packages cherry flavored Jell-O with 1 1/3 cups boiling water. Stir Jell-O until dissolved. Allow to cool and stir in 2/3 cup liquor.
White Layer:
1 can sweetened condensed milk
1 cup boiling water, divided
2 packages Knox gelatin
1/2 cup cold water
3/4 cup Peppermint Schnapps
Mix 1 can sweetened condensed milk with 1/2 cup boiling water. In a small bowl sprinkle 2 packages Knox gelatin over 1/2 cup cold water. Let stand a few minutes; add remaining 1/2 cup boiling water to dissolve gelatin. Add gelatin mixture to milk mixture and stir to combine. Cool to room temperature; add 3/4 cup peppermint schnapps and stir to combine.
Layering the Jell-O Shot: Rotate a white layer and then a red layer making sure to refrigerate each layer until set. Garnish each shot with whip cream, crushed candy canes, and red sprinkles. Yield - Number of Servings: 32 shots
Pineapple Casserole
2 (20 oz) cans pineapple chunks, drained and juice reserved
1 cup sugar
2 cups grated Cheddar Cheese
6 Tbsp. flour
1 stick melted butter Ritz Crackers, crumbled (I usually use 25-30 crackers)
Preheat oven at 350 degrees. Drain pineapple; reserve 6 tablespoons of juice Mix sugar, flour, and add reserved juice Stir in pineapple and cheese; mix well Pour into 1 1/2 quart greased casserole dish Top with crumbled crackers soaked in melted butter Bake uncovered at 350 degrees for 20 to 30 minutes Enjoy!
Hot Shrimp and Dill Spread
This hot, cheesy shrimp spread won't last long, so be sure to make extra. To give it a spicy kick, add 1/4 teaspoon McCormick Ground Red Pepper.
1 package (8 ounces) cream cheese, softened
1 pound shrimp, cooked, peeled and finely chopped
2 Tbsp. chopped green onions
1 Tbsp. fresh lemon juice
1 teaspoon McCormick Dill Weed
3/4 teaspoon McCormick Ground Ginger
1/2 teaspoon McCormick Season-All Seasoned Salt
1/3 cup shredded Swiss cheese
Preheat oven to 350 degrees F. Mix all ingredients until well blended. Spread in 8- or 9-inch pie plate. Bake 20 minutes or until heated through. If desired, garnish with additional green onions before serving. Serve with assorted crackers, bagel or pita chips. Yield - Makes 16 (2-Tbsp) Servings.
Jalapeno Pie Mini Tarts
These 'hot' mini cheese and jalapeño tarts are always the first to go at parties. They are quick and easy to make.
1 (16 ounce) jar sliced jalapeño peppers
1 (8 ounce) package shredded Monterey Jack cheese
6 eggs, beaten
1 Tbsp. dried parsley
Preheat oven to 425 degrees F. Grease mini tart pans; set aside. Placed desired to-taste amount of jalapeños in tart pans. Cover with Monterey Jack cheese. Fill almost to the top with egg; sprinkle with parsley. Bake in the preheated oven 10 minutes, or until firm and lightly browned. Cool 1 to 2 minutes before removing from tart pans. Yield: 24 mini tarts.
Peanut Butter Pretzel Bites
1 package (14 ounces) caramels
1/4 cup butter, cubed
2 Tbsp. water
5 cups miniature pretzels
1 jar (18 ounces) chunky peanut butter
26 ounces milk chocolate candy coating
Melt caramels with butter and water, stir until smooth. Spread one side of each pretzel with 1 teaspoon peanut butter. Top with 1/4 teaspoon caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
Melt candy coating; stir until smooth. Using a small fork, dip each pretzel into coating until completely covered. Shake off excess. Place on waxed paper. Let stand until set. Store in an airtight container in a cool dry place.
Yield: 8 1/2 dozen.
MY RECIPES
Old Fashioned Apple Slump
Cooking Time: 45 min
Ingredients
6 tart apples, peeled, cored, and sliced
1/2 cup brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 cup flour
2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, beaten
1/2 cup milk
1/2 cup unsalted butter, melted and cooled
Instructions
Preheat oven to 350 degrees F.
Toss together apples, brown sugar and spices. Place in a buttered baking dish and bake at for 20 minutes.
Sift together dry ingredients. In separate bowl, mix wet ingredients. Add to dry ingredients, stirring till just combined.
Spread topping over apples and bake for 25 minutes. Top with whipped cream if desired.
Source: http://www.recipelion.com
Chocolate Banana Breakfast Smoothie
Ingredients:
2 bananas, peeled and quartered
1-1/2 cups oat milk
2 Tbsp unsweetened cocoa powder
2 Tbsp whey protein powder
3 Tbsp creamy almond butter
2 Tbsp honey
1/3 cup low-fat granola
1 cup ice
Directions:
Add all of the ingredients into a blender and blend until smooth; serve cold.
Source: QVC
http://www.qvc.com/ChocolateBananaBreakfastSmoothie.content.html
Grandma’s Tomato Gravy
4 Tbsp. oil
2 or 3 Tbsp. flour
Salt and pepper
1 (15-oz.) can diced tomatoes, drained
1 cup water
1 (8-oz.) can tomato sauce
Heat oil in a large skillet over medium heat; stir in flour. Cook and stir until light brown. Season to taste with salt and pepper. Pour in diced tomatoes and 1 cup water; stir well. Reduce heat. Pour in tomato sauce; stir. Cover and simmer 15 minutes or until thick. Serve over hot biscuits.
Source: “It’s So Easy: Family Favorite Recipes” by Krista Griffin
Enchilada Lasagna
Serving Size: 8
2 tablespoons extra-virgin olive oil
1 onion -- chopped
2 cloves garlic -- minced
2 tablespoons flour
2 tablespoons tomato paste
1 1/2 cups chicken stock
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
1 teaspoon cumin
1/4 teaspoon paprika
pinch cayenne pepper
kosher salt
ground pepper
10 -12 medium corn tortillas
2 cups rotisserie chicken -- shredded
1 cup cheddar cheese -- shredded
1 cup Monterey jack cheese -- shredded
1. Make the enchilada sauce. Heat a large saucepan over medium heat and add the olive oil. Saute the onion, stirring occasionally, until it begins to soften. Add the garlic and cook until fragrant, about 30 seconds. Stir in the flour, and cook about a minute to cook off the raw flavor. Add the tomato paste and stir to combine. Add the chicken stock, tomato sauce and spices. Add salt and pepper to taste. Bring the mixture to a simmer. Reduce the heat to low and cook for about 5 minutes. Adjust seasonings and set aside.
2. Build the lasagna. Spread a thin layer of enchilada sauce on the bottom of a medium casserole dish. Lay tortillas evenly on top of the sauce in a single layer. (You may need to halve some tortillas to make an even layer that covers the entire surface of dish.) Distribute a third of the chicken on top. Then sprinkle a handful each of both cheeses over the chicken.
3. Repeat the layering process, beginning with the tortillas, twice more (or until you near top of the casserole dish). Cover the last layer with more tortillas. Spread a final layer of sauce on top, then cover with cheese.
4. Bake for 30 minutes, or until the cheese is bubbly and the rest is warmed through. Let the lasagna rest in pan for at least 10 minutes before serving.
Per Serving (excluding unknown items): 1016 Calories; 22g Fat (18.9% calories from fat); 30g Protein; 184g Carbohydrate; 21g Dietary Fiber; 27mg Cholesterol; 1544mg Sodium.
Exchanges: 1-1/2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 3 1/2 Fat.
Cheese & Crab Stuffed Mushrooms
1 lb. (2 pt.) fresh mushrooms
2 tbsp. onion, chopped
2 tbsp. butter
1/4 c. soft bread cubes
1/4 c. crab, finely chopped
1/2 tsp. salt
2 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/2 c. white wine (or cooking sherry)
1/2 c. Cheddar cheese, shredded
Remove stems from mushrooms and set CAPS aside; chop STEMS. In small skillet, saute onion and chopped stems in butter until tender. Add bread cubes and crab; cook over medium heat, stirring constantly until lightly brown. Add salt, lemon juice and Worcestershire sauce. Fill mushroom caps with bread stuffing. Place in 9 inch square or shallow baking dish. Pour wine around caps. Bake at 400 degrees for 15 minutes. Top with cheese. Continue baking 8 to 10 minutes until cheese melts. (To make ahead, prepare, cover and refrigerate. Bake as directed.) Serves 6 to 8.
Pork and Broccoli Risotto
Servings: 6
Ingredients
1 pound pork boneless loin
2 teaspoons vegetable oil
3 cups broccoli flowerets
1 medium red bell pepper, chopped (about 1 cup)
2 cloves garlic, finely chopped
1 teaspoon salt
1 tablespoon margarine or butter
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long grain rice
1/4 cup dry white wine or beef broth
1 cup beef broth
1-1/4 cups water
1/4 cup skim milk
2 tablespoons grated Parmesan cheese
Directions
Trim fat from pork loin. Cut pork into slices, 2 x 1 x 1/4 inch. (For ease in cutting, partially freeze pork for about 1 hour.)
Heat oil in 10-inch skillet over medium-high heat. Saute pork, broccoli, bell pepper, garlic and salt in oil about 4 minutes or until pork is no longer pink and vegetables are crisp-tender. Remove from skillet; keep warm.
Heat margarine in same skillet over medium heat. Cook onion about 3 minutes. Stir in rice and wine. Cook and stir about 30 seconds or until wine is absorbed. Stir in broth and water. Heat to boiling; reduce heat. Cover and simmer about 15 minutes, stirring occasionally, or until rice is almost tender and mixture is creamy. Stir in milk and pork mixture; heat until hot. Sprinkle with Parmesan Cheese.
Nutritional Information (Per Serving) Calories:230 Protein:13 g Sodium: 650 mg Cholesterol:45 mg Fat: 15 g Carbohydrates: 5 g
Exchanges: 2 Low-Fat Meat; 1 Fat; 1/4 Nonfat Milk
Apple and Honey Scones
Prep Time: 20 Minutes
Servings: 10
Ingredients
2 cups all purpose flour
1/4 tsp salt
2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2/3 cup toasted wheat germ
1/3 cup margarine
1-1/4 cups finely chopped apple
1/2 cup skim milk
1/4 cup honey Topping
1 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1 tbsp sugar
Directions
Preheat oven 400F. Lightly spray a large cookie sheet with non-stick cooking spray. Handle the dough gently; overmixing the scones can make them tough.
Combine flour, wheat germ, baking powder, spices, baking soda & optional salt. Cut in the margarine until mixture resembles coarse crumbs. Add combined apple, milk, and honey, mixing until dry ingredients are moistened.
Turn dough out onto lightly floured surface; knead gently 5-6 times. Pat dough into a 9-inch circle. Mix together topping ingredients (1 tbsp wheat germ, 1/4 tsp cinnamon, and 1 tbsp sugar). Sprinkle over dough. Cut dough into 10 wedges. Place 1/2-inch apart on prepared cookie sheet. Bake 16-18 minutes, or until golden brown.
Nutritional Information (Per Serving) Calories: 223 Protein:5 g Sodium: 270 mg Cholesterol: 0 mg Fat: 7 g Carbohydrates: 36 g
Exchanges: 1-1/2 Bread/Starch; 1 Fat
Pacific Rim Glazed Flank Steak
When you're in the mood for flank steak, try this grilled steak. The teriyaki-style marinade is delicious!
Serves: 4 to 6
Prep. time: 20 minutes
Cooking time: 17 to 20 minutes
One 1 1/2- to 2-pound beef flank steak
1 cup prepared, commercial teriyaki marinade
1/2 cup chopped onion
1/3 cup honey
1 tablespoon chopped fresh rosemary
1 tablespoon dark sesame oil
1 clove garlic, - crushed
pepper, (as desired)
In a medium shallow container, whisk together the teriyaki marinade, onion, honey, rosemary, sesame oil, and garlic. Season to taste with pepper. Remove and reserve 3/4 cup for basting. With sharp knife, lightly score both sides of the beef steak in a crisscross pattern. Put the steak in the marinade and turn to coat. Cover and refrigerate for at least 30 minutes, turning once, and for up to 8 hours. Prepare a charcoal or gas grill so that the coals are medium-hot. Lift the steak from the marinade and scrape off as much of the marinade as possible. Discard the marinade. Grill the steak, uncovered, for 17 to 20 minutes for medium-rare to medium. Turn the steak once during grilling and baste occasionally with the reserved 3/4 cup of marinade. Transfer any marinade leftover from basting to a small saucepan and set over medium-high heat. Bring to a boil, reduce the heat, and simmer for 1 to 2 minutes. Meanwhile, carve steak diagonally across the grain into thin slices and arrange on a platter. Spoon the hot marinade over the beef and serve.
Source: Fabulous Food Associations
One-Pot Bacon Chipotle Mac & Cheese
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 5-6 servings
A quick, easy, one-pot meal that's perfect for busy nights!
Ingredients
4 slices of bacon
4 cups of macaroni
5 cups of milk (I use 1%)
1 tsp salt
1/2-1 tsp pureed chipotle peppers in adobo (you can always freeze whatever you don't use!)
2 cups shredded cheddar cheese
Instructions
Chop bacon and fry in a large pot over medium-high heat until crisp. Drain fat from pot, but leave bacon in. (Optional: if you want the bacon crispy on top, take it out and add it back on when the pasta's done cooking. I did half and half, left half in for flavor, took half out).
To the same pot add macaroni, milk, and salt. Bring to a simmer (watching carefully -- you don't want to scorch your milk) over medium heat and cook, stirring frequently, until pasta is al dente, about 10-15 minutes.
Stir in your desired amount of chipotle and cheese.
Source: Julie's Eats and Treats
Derek's Steak With Red Wine-Shallot Sauce
1 (1 lb.) New York strip steak (about 1-inch thick)
Kosher salt and freshly ground pepper
1 large shallot, minced
3/4 cup boxed red wine
2 to 3 Tbs. cold unsalted butter, cubed
1. Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with S&P on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
2. Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120F for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
3. Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes, remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 tsp. salt and 1/4 tsp. pepper or season to taste. Slice the steak against the grain and serve with the sauce.
Source: Food Network Magazine, November 2009
Roasted Potatoes with Rosemary
Crisco Olive Oil No-Stick cooking spray
3 Tbs. Crisco Pure olive oil or 3 Tbs. Crisco Light olive oil
1 Tbs. chopped fresh rosemary
1/2 tsp. garlic powder
Salt and pepper, to taste
2 lbs. potatoes, cut in half or fourths (red skin, Yukon Gold, fingerling)
1. Heat oven to 425. Coat 15x10 inch baking sheet with no-stick spray.
2. Stir together oil, rosemary, garlic powder, S&P in large bowl. Add potatoes. Toss well until coated. Spread evenly in prepared pan.
3. Bake 30 to 35 minutes, stirring occasionally until potatoes are fork-tender and golden brown.
Source: Crisco (magazine ad)
Boston Market-Style Squash Casserole
Boston Market makes some of the best food around. Copycat restaurant recipes let you replicate restaurant-quality cooking in your own home. This is one of the best Boston Market copycat recipes around. Try it today.
Serves: 8
Cooking Time: 1 hr 20 min
Ingredients
4 1/2 cups zucchini, diced
4 1/2 cups yellow squash, diced
1 1/2 cups sweet onion, chopped
1 box Jiffy corn muffin mix, prepared as directed on box
3/4 cup butter, 1 1/2 sticks
8 ounces American processed cheese, diced
3 chicken bouillon cubes
1 teaspoon garlic, minced
1 teaspoon salt
1/2 teaspoon ground pepper
1/2 teaspoon thyme
1 tablespoon parsley, chopped
Instructions
Prepare Jiffy mix as directed and set aside to cool.
Place zucchini and yellow squash in a large sauce pan and add just enough water to cover. Cook on medium-low heat just till tender; remove from heat. Drain squash; reserve 1 cup water for casserole.
On medium- low temperature, place all of the butter in large sauce pan and saute the onions till the onions turn clear. Add chicken bouillon cubes and garlic to onions; stir. Add drained squash and diced cheese; stir.
Crumble corn bread in squash, add the reserved cup of water and mix well. Place squash mixture in a (9 x 13-inch) baking pan that has been sprayed with a non-stick spray.
Cover casserole and place in a preheated oven at 350 degrees F. Bake for 50-60 minutes. Remove cover the last 20 minutes of baking time.
Applebee's Bourbon Steak
Re-create Applebee's savory and sweet steak recipe at home. Smoky grilled steak is delicious paired with bourbon and brown sugar.
Serves: 2
Cooking Time: 15 min
Ingredients
2 tenderloin steaks, 1 1/2 inches thick
2 tablespoons bourbon
2 tablespoons brown sugar
1/4 tablespoon black pepper, freshly ground
Salt, to taste
Instructions
Combine bourbon, brown sugar and pepper; rub over steaks. Preheat grill.
Place steaks on grill and cook for 13 minutes (rare) to 17 minutes (medium), turning once.
Season to taste with salt and serve.
Cheese Danish with Raspberry Jam
16 Ounces Cream Cheese, Softened
1-1/2 Teaspoons Vanilla
1 Egg, Beaten
1/2 Cup Sugar
1/2 Cup Raspberry Jam
2 Packages of Refrigerated Crescent Roll Dough
4 Ounces Sliced Almonds
Preheat oven to 350 degrees.
Mix cream cheese, vanilla, and sugar in a bowl. Unroll 1 can crescent roll dough on a cookie sheet, sealing perforations. Spread cream cheese filling on dough, leaving 1/4 inch edges. Top with jam. Unroll second can of dough and lay on top of first layer. Seal edges with edge of fork. Brush with beaten egg. Sprinkle with sliced almonds. Bake for 30 minutes.
Bacon Potato Salad
2 pounds red potatoes, cooked with the skin on
4 stalks celery, diced
4 strips bacon, cooked crispy and drained
1/4 cup red onion, diced
1 tablespoon dried parsley
1-2 teaspoons ground black pepper
1 teaspoons salt
1/2 cup Dijon-style mustard
3/4 - 1 cup mayonnaise
Boil red potatoes 20-25 minutes, just enough to cook but not enough to cause the skin to slough off. Drain and cool completely in a large bowl before dicing. Meanwhile cook the bacon until crispy. Drain and refrigerate.
Once potatoes and bacon are chilled, remove from refrigerator and gather all other ingredients. Dice potatoes. Clean and slice celery stalks and add to potatoes. Crumble the bacon and dice the onion add them in. Sprinkle parsley, pepper and salt over the top and stir to combine and distribute the seasoning. Add in the mustard and mayonnaise and stir well. Add more mayonnaise as needed to get the desired creamy consistency. Chill at least one hour before serving.
Bread Pudding
3 eggs
3 cans (12 ounces each) evaporated milk
1-1/4 cups sugar
1/4 cup butter, melted
1/2 to 1 cup raisins
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 loaf (1 pound) unsliced bread, cubed
Directions
In a large bowl, beat eggs. Add the milk, sugar, butter, raisins, vanilla, cinnamon and salt; mix well. Gently stir in bread cubes.
Pour into a greased 13-in. x 9-in. baking dish. Bake at 325° for 50-60 minutes or until a knife inserted near the center comes out clean. Serve warm or cold. Refrigerate leftovers. Yield: 12-16 servings.
Source: Taste Of Home Country Cooking Collection, 1996
Cinnamon Cherry Cheesecake Squares
CRUST:
24 crushed cinnamon graham crackers
1/2 cup butter or margarine, melted
1/4 cup sugar
FILLING
2 (8 oz.) pkgs. cream cheese, softened
1/2 cup sugar
3 eggs
1 tsp. vanilla extract
TOPPING:
2 cups sour cream
1/4 cup sugar
1 tsp. vanilla extract
16 oz. can cherry pie filling
Combine all crust ingredients and press into the bottom of a 12x7 inch baking pan. For filling, beat cream cheese in a mixing bowl. Add eggs, one at a time, beating well after each addition. Add vanilla. Pour into crust; bake at 350 for 25 minutes. Meanwhile, for topping, combine the sour cream, sugar and vanilla. Spread over pie and bake an additional 5 minutes. Cool to room temperature; chill at least 4 hours. Cut into squares and top each serving with a spoonful of cherry filling.
Source: allrecipes.com
Broccoli Salad
1 cup mayonnaise
1/4 cup sugar
1 tbsp. white vinegar
7 cups broccoli florets
1 lb. bacon, cooked and crumbled
1 cup seedless red grapes, halved
1 cup raisins
1 cup sunflower seeds
1 small red onion, finely chopped
In a small bowl stir mayonnaise, sugar and vinegar; set aside. Place broccoli, bacon, grapes, raisins, sunflower seeds and red onion in a serving bowl. Pour mayonnaise mixture over top and mix well to combine. Refrigerate 2 hours before serving.
Chicken Delight Casserole
4 cups chopped chicken, turkey or ham
2 cups sliced celery
2 cups croutons, seasoned or plain
2 cups shredded Swiss cheese
1 cup Miracle Whip (regular or light)
1/2 cup milk
1/4 cup onion, chopped
1 tsp. salt (omit salt if using ham)
1/8 tsp. pepper
1/2 cup chopped walnuts
Heat oven to 350. Mix all ingredients together except nuts. Spoon into a 2 quart casserole. Sprinkle nuts on top. Bake 40 minutes or till done. Serves 6.
Mexicali Casserole
4 boneless chicken breasts
12 (6-inch) corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion, chopped
4 oz. chopped green chile peppers
15 oz. can chili with beans
8 oz. shredded cheddar cheese
1/2 cup chicken broth
Place chicken in a greased 13x9 pan. Cut tortillas into strips and lay them over chicken. Mix together soups, broth, onion, chilies and chili with beans. Pour over tortilla strips and chicken. Top with cheese. Cover and bake at 350 for 15 minutes. Uncover and bake 30 minutes more. 8 servings.
Korean Barbecued Beef
1 beef flank steak (1 3/4 to 2 lb.)
1/2 cup soy sauce
1/3 cup thinly sliced green onions
2 tablespoons Asian sesame oil
3 tablespoons sugar
3 cloves garlic, peeled and pressed or minced
Rinse beef and pat dry. Cut steak at a 45° angle across the grain, cutting almost, but not completely, through. Make another cut 1/4 inch from the first cut, following the same angle and cutting all the way through. Open up butterflied slices and place in a large bowl. Add soy, green onions, sesame oil, sugar, and garlic to bowl; mix to coat. Cover and chill at least 30 minutes or up to 4 hours. Spread slices open on an oiled grill over a bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until browned on both sides, 5 to 6 minutes total. Serves 6.
Squash Fritters
2 cups grated raw summer squash
1/4 cup finely chopped onion
Pepper, to taste
2 tsp. sugar
1/2 tsp. salt
6 Tbs. flour
2 eggs, beaten
2 Tbs. melted butter
Combine first 6 ingredients. Stir eggs into squash mixture. Add butter. Drop fritters by tablespoons onto greased griddle or skillet. Cook until delicate brown. Turn and brown on other side. Serve immediately. Serves 6.
Source: cooks.com
Macadamia Bars
1 cup flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. cold unsalted butter or margarine
7 oz. jar macadamia nuts
2/3 cup brown sugar
1 egg
2 tsp. pure vanilla extract
Heat oven to 425. Grease 9-inch square baking pan. Line with foil, extending foil over rim. Grease foil. In medium bowl, combine flour, sugar and salt. With pastry blender or knives, cut in butter until mixture resembles coarse crumbs. Sprinkle in 3 Tbs. cold water 1 Tbs. at a time, mixing lightly with fork after each addition, until dough is just moist enough to hold together.
With lightly floured hand, press evenly into bottom of pan. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking. Bake crust until golden, 15-20 minutes (crust may crack slightly during baking). Cool completely in pan on wire rack. Turn oven to 375.
Coarsely chop 1/2 cup nuts; reserve for topping. In food processor with knife blade attaches, process remaining nuts with brown sugar until nuts are finely ground. Add egg and vanilla. Pulse until just combined. Spread nut filling evenly over cooled crust. Sprinkle reserved chopped nuts on top. Bake until filling is set, 20 minutes. Cool completely in pan on wire rack. When cool, use foil overhang to lift pastry out of pan. Place on cutting board and peel foil away from sides. Cut into 4 strips, then cut each strip crosswise into 4 squares. Cut each square in half (diagonally if triangle shape is desired).
Salisbury Steak With Onion Gravy
1 egg
10-1/2 oz. can condensed French onion soup, undiluted, divided
1/2 cup dry bread crumbs
1/4 tsp. salt
Pinch pepper
1-1/2 lbs. ground beef
1 Tbs. flour
1/4 cup water
1/4 cup ketchup
1 tsp. Worcestershire sauce
1/2 tsp. prepared mustard
In a large bowl, beat egg. Stir in 1/3 cup soup, bread crumbs, salt & pepper. Add beef. Mix gently. Shape into 6 oval shape patties. Brown in a skillet over medium heat for 3-4 minutes on each side. Remove and set aside. Discard drippings. In the same skillet, combine the flour and water until smooth. Add the ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover. Simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over buttered noodles (or with mashed potatoes on the side).
Grape Salad
I get more compliments about this salad than most any other covered-dish event.
8 c. red (or green) grapes, rinse and dry on paper towels to remove water completely
8 oz. sour cream
8 oz. cream cheese
1 c. whipped cream or Cool Whip
1/2 c. brown sugar
1 c. chopped pecans
Mix sugar, cream cheese and sour cream and whisk until creamy. Fold in whipped cream and pecans. Pour this mixture over grapes and refrigerate.
Sausage Gravy
1 (12 ounce) package maple flavored sausage
3 tablespoons butter
1/4 cup all-purpose flour
3 cups whole milk
salt and pepper to taste
Directions
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk.
Taco Soup
2 lb. ground beef
1 can whole kernel corn, don't drain
1 can hominy, don't drain
1 small onion, chopped
1 pkg. Ranch dressing mix
1 can Ranch-style beans, don't drain
1 pkg. taco seasoning mix
1 can Rotel tomatoes with chiles
Brown and drain ground beef. Pour all ingredients into pot. Add a little water. Simmer for 30 minutes.
Linguine And Asparagus In White Sauce
1 pkg. linguine, fresh or pkg.
1 stick margarine
1/4-1/2 pt. half and half or heavy cream
1/3 c. freshly ground Parmesan cheese
1 pkg. chicken breast strips
1/2 bunch asparagus
Cook linguine as directed on package. While sauce is cooking, saute chicken and asparagus in oil until cooked through.
Sauce: Melt margarine in saucepan; pour in cream slowly while stirring and simmer 15 minutes, stirring occasionally as it thickens. Fold in Parmesan cheese; continue simmering until cheese is melted. Add in chicken and asparagus. Heat through; pour over linguine and serve.
Wild Rice Casserole
2 pounds ground beef, cooked and drained
2 cans (11-1/2 ounces each) condensed chicken with rice soup, undiluted
1 cup sliced onion
1 cup uncooked wild rice
1 can (4 ounces) mushroom stems and pieces, drained
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon each celery salt, garlic salt and onion salt
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon soy sauce
1 cup (4 ounces) shredded cheddar cheese
Directions
In a large bowl, combine the beef, soup, onion, rice, mushrooms and seasonings; mix well. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Cover and bake at 350° for 1 hour or until rice is tender. Yield: 8 servings.
Taste Of Home Country Cooking Collection 1996
Tater Tot Cups With Cheese and Eggs
Prep Time: 10 mins
Total Time: 30 mins
Serves: 6, Yield: 12 cups
Ingredients
50 - 60 tater tots (1 large package in frozen foods section)
12 eggs
2 tablespoons vegetable oil
12 tablespoons shredded cheddar cheese
Directions
Preheat oven 375°F. Let the tater tots you are using to set out for a few minutes to soften so you can squish them. Grease 12-cup muffin pan with vegetable oil. Take 4 or 5 tots place in each cup. Mash with pestle or back of spoon to line the bottom and sides of each cup. Add 1 tablespoon of cheddar cheese. Press down in bottom of the cup with spoon. Place in oven and cook 5 minutes. Take out of the oven and break an egg in each cup. Bake 15 minutes until white and yolk are set. It could be 20 minutes. Check frequently. If you want the yolk to be basted, spoon a little water on top of each yolk. Remove from oven. Use a heat resistant rubber spatula to loosen edges and bottom of each tater tot cup. Serve on serving platter.
Source: http://www.food.com/150764
Pepperoni Pasta Casserole
20 min prep time
60 min total time
7 ingredients
10 servings
Ingredients
12 oz uncooked spaghetti
1/2 teaspoon salt
1 package (1 lb) mild ground pork sausage
2 oz turkey pepperoni slices (about 30), cut in half
1 jar (26 oz) tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 package (8 oz) shredded Italian three-cheese blend
1 Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) baking dish with cooking spray. Cook spaghetti with 1/2 teaspoon salt according to package directions. Drain well, and place in baking dish.
2 In large skillet, brown sausage over medium-high heat 5 minutes, stirring occasionally, until pork is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat 4 minutes, stirring occasionally, until slightly crisp.
3 Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
4 Bake 30 minutes; remove foil, and bake 10 minutes or until cheese is melted and just begins to brown.
Balsamic and Garlic Pork Loin Roast
Ingredients:
2 1/2 pound Pork Loin Roast
6 cloves fresh garlic, chopped
2 tbsp McCormick’s Montreal Steak Seasoning
1/2 cup balsamic vinegar
1/4 cup extra virgin olive oil
Directions:
Poke a few holes into your roast all over with a paring knife. This lets some of the marinade seep into it. In a glass baking dish combine the garlic, steak seasoning, balsamic vinegar, and olive oil and combine. Place the roast in and rotate to cover with marinade, you may also want to spoon a bit on the top. Cover tightly with plastic wrap and refrigerate for about 3 hours turning once or twice during that time. Make sure you use a glass baking dish that is not too much larger than your roast.
Preheat your oven to 350° F. Take baking dish out of fridge while oven preheats and remove plastic wrap. Place in oven when ready and cook for about 75 to 90 minutes, until the roast reaches 145° F in the center. Baste the roast about every 15 minutes as it cooks. Definitely use a thermometer to check for 145° and do not go just on time as you may overcook it. Remove from oven and let rest at least 10 minutes before slicing and serving.
Source: Robyn's World
Taco Lasagna
If you like foods with Southwestern flair, this just might become a new favorite. Loaded with cheese, meat and beans, the layered casserole comes together in a snap.
Prep: 20 min.
Bake: 25 min.
Yield: 9 servings.
Ingredients
1 pound ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
6 flour tortillas (8 inches)
1 can (16 ounces) refried beans
3 cups (12 ounces) shredded Mexican cheese blend
Directions
1. In a large skillet, cook the beef, green pepper and onion over medium heat until meat is no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Stir in black beans and tomatoes. Simmer, uncovered, for 10 minutes.
2. Place two tortillas in a greased 13x9-in. baking dish. Spread with half of the refried beans and half of the beef mixture; sprinkle with 1 cup cheese. Repeat layers. Top with remaining tortillas and cheese.
3. Cover and bake at 350° for 25-30 minutes or until heated through and cheese is melted.
Nutritional Facts
1 piece: 448 calories, 21g fat (11g saturated fat), 69mg cholesterol, 1152mg sodium, 39g carbohydrate (3g sugars, 5g fiber), 25g protein.
Source: RDA Enthusiast Brands, LLC
Rustic Wagyu Flat Iron Steak with Wine and Butter Sauce
Print Prep time 10 mins
Cook time 45 mins
Total time 55 mins
Author: Harry Soo
Serves: 2
Ingredients
Steak ingredients
1 SRF Wagyu flat iron steak (about 1.5 lbs)
2 tablespoons Slap Yo Daddy Moola Beef rub
1 teaspoon granulated garlic
2 teaspoons vegetable oil
1/4 stick unsalted butter, melted
Springs of rosemary tied together to use as butter brush
1 bunch parsley, chopped
Mushroom Mashed Potatoes ingredients
2 cups cooked mashed potatoes
1 cup chicken stock
1 cup white minced white mushrooms
2 tablespoons unsalted butter
1 teaspoon minced garlic
Salt and white pepper to taste
Wine Butter Sauce ingredients
2 cups Stella Rosa Red Wine Semi-sweet
1/4 stick unsalted butter
Salt and white pepper to taste
Instructions
Mix together in a bowl the SYD Moola Beef rub and granulated garlic.
Remove steak from fridge and brush both sides with vegetable oil.
Apply a medium coat of the Moola Garlic rub. Rest steaks in fridge while you make the sauce and mashed potatoes.
Sauce
Heat 2 cups Stella Rosa Red Wine semi-sweet in a saucepan (I found my bottle in Wal-Mart for about $12). Boil until reduced to about 2 tablespoons syrupy red liquid. Lower heat and slowly stir in cold pieces of butter (about 2 - 3 tablespoons cut into small pieces) one piece at a time until sauce become silky and thick enough to coat the back of a spoon. Remove from heat and keep warm while you grill the steak.
Mushroom Mashed Potatoes
Sauté 1 cup of minced white mushrooms with 2 tablespoons butter and a bit of minced garlic. Add a bit of chicken stock to cook the mushrooms to reduce it into a wet paste-like consistency. You will get about 1/4 cup yield to mix into the store bought mashed potatoes.
Mix the sautéed mushrooms with two cups of cooked mashed potatoes (store bought from Wal-Mart because it was a busy work night when I cooked this). Add a couple tablespoons of chicken stock to get the mashed potatoes to the right consistency. Add salt and white pepper to taste. Keep warm and set aside.
Once sauce and side is made, start cooking the steak. Place steak into 275F pit on the indirect zone away from the fire. Add some wood chunks to get some smoke flavor (I used pecan chunks).
Smoke the steaks until internal temperature is about 110F.
Move the steaks over the direct zone to get a char. Brush on the melted butter using a few rosemary sprigs tied together as a brush. Remove when medium rare (about 128F) or the doneness you like.
Rest for 15 minutes. Brush with some melted butter and a light sprinkle of Moola as finishing rub before slicing the steak diagonally against the grain. Serve the flat iron steak slices with some mushroom mashed potatoes. Drizzle some Stela Rosa red wine sauce on the steak or serve on the side. Garnish with a bit of chopped parsley.
Source: Slap Yo' Daddy
Lighter One-Pot Lemon Shrimp Alfredo
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Ingredients
8 oz fettucine
1 Tbsp olive oil
4 cloves garlic, minced
3 Tbsp all-purpose flour
2 1/2 c. low sodium chicken broth
1 1/2 c. low fat milk
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1/2 lemon, juiced
12 oz peeled & deveined cooked shrimp, tail-off
1/2 c. freshly grated Parmesan cheese
Parsley for garnish
Instructions
In a large skillet over medium heat warm olive oil. Saute garlic for 1-2 minutes stirring, until fragrant. Stir in flour. Slowly whisk in chicken broth until smooth and then milk. Stir in salt, pepper, nutmeg and lemon.
Bring mixture to a boil and add fettucine to skillet. Simmer for 15 minutes stirring throughout. Add shrimp and continue to simmer 5 minutes or until pasta is cooked through and shrimp is warm.
Stir in Parmesan and garnish with parsley.
Source: Julie's Eats and Treats