A to Z Recipes Newsletter 07102019
PUBLISHER'S CORNER
“Sometimes the questions are complicated and the answers are simple.” ~ Dr. Seuss
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. Our pals in the Gulf Coast areas between Florida and Louisiana may be in for some rough weather. Already there is street flooding in many areas. Houston appears to be spared the wrath of (potential) hurricane Barry, but really --- who knows? Look how other hurricanes came inland only to venture back out over warm waters and then to return with a vengeance. I do believe Harvey did that and more than once. Prayers go out to all affected.
Look at the list below of all those who helped out in today's issue! I am truly grateful. I do know, however, that we could use some help from others as I see the recipes yet for publication. Now would be a perfect time for you to help. Thanks.
Linda H., TX
Peter P., Canada
Kayla C., TX
Teresa S., TX
Judy G., IL
Edna D., Decatur, IL
Jessica S., Corfu, Greece
Michael G., MI
Lisa H., Belmont, NC
Gloria C., Canada
Marilyn M., OH
I'd love to see your name here! Why not take a few minutes and send us a recipe?
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!
I'm also on Facebook:
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:
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DID YOU KNOW?
Keep Your Guac Fresh with This Mind-Blowing Trick
~Shared by Linda H., TX via Facebook
Here's how this kitchen hack works. Guacamole turns brown when air interacts with the avocado, just like apples. Water creates a perfect impermeable barrier between the surface of the guacamole and air, meaning there's no oxidation of the avocado and thus no browning.
Now, normally, pouring water on food is a bad idea. But guacamole is so dense that a thin layer of water doesn't really sink in and make it soupy.
All you need to do to keep guacamole green is:
1. Make your favorite homemade guacamole recipe and put it in a container that has an airtight lid.
2. Use a spatula or spoon to press the guacamole down so that it's packed in tight, getting rid of any air pockets.
3. Slowly pour about half an inch of water over the guacamole, making sure the whole surface area is covered. Put the lid on the container and refrigerate.
4. Keep the guacamole in the refrigerator for up to three days. When you're ready to eat it, carefully pour off the water and give the dip a good stir.
It's that simple to keep your guacamole from turning brown!
Source:Wide Open Eats
JUST MAKE ME LAUGH!
Sarcastic Remarks For Work
~Shared by Peter P., Canada
And your crybaby whinny opinion would be...?
This isn't an office. It's Hell with fluorescent lighting.
I started out with nothing & still have most of it left.
I pretend to work. They pretend to pay me.
Sarcasm is just one more service we offer.
If I throw a stick, will you leave?
If I want to hear the pitter patter of little feet, I'll put shoes on my cats.
Does your train of thought have a caboose?
Errors have been made. Others will be blamed.
A PBS mind in an MTV world.
Whatever kind of look you were going for, you missed.
Suburbia: where they tear out the trees & then name streets after them.
Well, this day was a total waste of makeup.
See no evil, hear no evil, date no evil.
Not all men are annoying. Some are dead.
A woman's favorite position is CEO.
I'm trying to imagine you with a personality.
A cubicle is just a padded cell without a door.
Stress is when you wake up screaming & you realize you haven't fallen asleep yet.
Can I trade this job for what's behind door number 1?
I thought I wanted a career, turns out I just wanted paychecks.
Too many freaks, not enough circuses.
Macho Law prohibits me from admitting I'm wrong.
Nice perfume. Must you marinate in it?
Chaos, panic, & disorder - my work here is done.
I plead contemporary insanity.
How do I set a laser printer to stun?
Meandering to a different drummer.
I majored in liberal arts. Will that be for here or to go?
TODAY'S RECIPES
Hot Shrimp and Artichoke Dip
~Shared by Kayla C., TX via Facebook
This hot shrimp dip is the perfect appetizer. It's easy, creamy, cheesy, fully loaded and boy is it ever good! If pressed for time, serve with pita chips or low-salt tortilla chips.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Calories: 377 kcal
Servings: 8 as a dip
Ingredients
For the Mini Toasts:
1 baguette cut into 1/2" slices
2 Tbsp olive oil
For the Shrimp Dip:
1 lb large raw shrimp (21-30 count) peeled and deveined
1 Tbsp unsalted butter
1/2 tsp salt or to taste
1/4 tsp black pepper or to taste
4 oz cream cheese
8 oz sour cream light is ok
4 Tbsp unsalted butter
8 oz Monterey Jack Cheese shredded, divided
14 oz quartered artichoke hearts well drained, chopped
1 garlic clove pressed
1 Tbsp Tabasco or to taste
Instructions
How to Make Mini Toasts:
Preheat oven to 400F. Brush both sides of bread lightly with olive oil, place on a baking sheet and bake 6-8 min - toasts should be golden at the edges and slightly soft in centers. You can also toast the breads on a large skillet.
How to Make Shrimp and Artichoke Dip:
Heat a large oven-safe skillet or cast iron pan over med/high heat. Add 1 Tbsp butter to the hot skillet then add shrimp in a single layer and season lightly with salt and pepper. Saute 2 min per side or just until cooked through. Transfer to cutting board to cool slightly then chop into pea-sized pieces.
In the same pan (no need to wash it). Melt together 3 Tbsp butter, 8 oz sour cream, and 4 oz cream cheese.
Stir in 6 oz (or three fourths) of shredded cheese. As soon as cheese is melted, add drained chopped artichoke, chopped shrimp meat, pressed garlic and 1 Tbsp Tabasco, or add to taste. Stir together until mixture is hot and bubbling then remove from heat.
Sprinkle top with remaining 2 oz of shredded cheese and broil in the oven 3 min or until cheese is melted, bubbling and golden in spots.
Old South Coca-Cola Pork Loin
~Shared by Teresa S., TX via Facebook
Ingredients
1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned & rolled
Directions
Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.
Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.
Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast.
NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.
Glaze
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper
Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking. You can also serve any remaining sauce with the sliced pork if you like.
Mexican Chicken Spaghetti
~Shared by Judy G., IL via Facebook
Seriously sent from heaven!!
Ingredients
1 lb boneless, skinless chicken breasts
1 lb velveeta cheese, regular or Mexican (or ask me how to make HEALTHY Veleveeta from REAL Cheese!)
1 can(s) rotel tomatoes, regular or hot
1 lb spaghetti pasta
1 stick butter (yes Butter is GOOD for you!)
1 can(s) cream of chicken soup, undiluted
1 can(s) cream of mushroom soup, undiluted
1 medium onion, chopped
1 bell pepper, red or green, chopped
salt and pepper to taste
1 Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water.
2 Remove chicken when completely done, about 10 to 12 minutes.
3 Boil spaghetti pasta in remaining broth according to package directions. Drain pasta after done and discard water. Set aside the pasta...Do not rinse.
4 Melt the butter in that same (empty) pot and saute the onion and bell pepper.
5 Add tomatoes, soup, cooked chicken (cut into bite-size pieces) and spaghetti to the sauteed onion mixture, one at a time, and gently mix together.
6 Add cheese and stir together, mixing well. Add salt and pepper to taste.
7 Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
SERVING SUGGESTIONS:
Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Drumstick Layered Dessert
~Shared by Edna D., Decatur, IL via Facebook
Prep Time 20 mins
Chill time 4 hrs
Total Time 4 hrs 20 mins
Servings: 16 pieces
Ingredients
2 cup vanilla wafer crumbs (OR Sugar Cone Crumbs)
1 cup chopped peanuts divided
1/4 cup granulated sugar
1/2 cup butter melted
2 3.4 oz box white chocolate instant pudding [i.e. Hershey's]
4 cup cold half & half
1 16 oz whipped cream cheese softened
2 cup sweetened fresh whipped cream or one 8 oz frozen whipped topping thawed
2 cups mini chocolate chips divided (Set aside 1 cup total for the ganache)
1/2 cup heavy cream for the ganache
5 sugar cones roughly crushed
Instructions
Preheat the oven to 350°F. Spritz the bottom of a 13 x 9 inch baking dish with cooking spray. In a small mixing bowl, toss together the vanilla wafer crumbs, 1/2 cup chopped peanuts, melted butter and granulated sugar. Press onto the bottom of the baking dish.
Bake for 15-20 minutes until lightly golden and set. Cool completely.
In a medium mixing bowl, whip both boxes instant pudding with 4 cups half & half for 2-3 minutes until it's beginning to thicken.
Add the whipped cream cheese and continue to whip until smooth and combined.
Fold in the fresh whipped cream by hand. Spread evenly onto the crust.
Sprinkle the filling with 1/2 of the reserved mini chocolate chips, 1/2 of the chopped peanuts and 1/2 of the crushed sugar cones. Set aside the remaining to garnish the top.
To make the ganache: Melt 1 cup mini chocolate chips and 1/2 cup of heavy cream in the microwave in 20 second increments, stopping to stir each time. Repeat this process until smooth.
Cool the melted chocolate slightly. Drizzle over the first layer of chocolate chips, sugar cone pieces and peanuts.
While the chocolate is soft, garnish the top with reserved peanuts, chocolate chips and sugar cone pieces.
Chill for at least 4 hours or overnight before cutting.
Notes
The mini chocolate chips, peanuts and crushed sugar cone pieces are layered once on top of the filling and again over the chocolate ganache to garnish.
Source: Melissa's Southern Style Kitchen
Zucchini Lasagna
~Shared by Jessica S., Corfu, Greece via Facebook
Servings: 8-10
INGREDIENTS
2 zucchinis
1 cup grated parmesan
Sauce:
2 Tbsps. olive oil
½ large white onion
2 cloves garlic
1 lb ground turkey
28 ounces crushed tomatoes
2 tsps dried basil
2 tsps dried parsley
2 tsps dried oregano
½ tsp salt
½ tsp pepper
1 Tbsp. tomato paste
1 bay leaf
Cheese Mixture:
16 ozs ricotta cheese
1 egg
1 Tbsp. fresh parsley, minced
¼ cup grated parmesan
¼ tsp salt
½ tsp pepper
PREPARATION
Cut the ends off of the zucchini, and cut in half, lengthwise. Using a vegetable peeler, peel long strips of zucchini (these will be your “noodles”) and set on a baking sheet lined with paper towels. Dab zucchini strips with a paper towel to absorb the excess moisture. In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes. Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly. Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf.
Cover and let simmer for 30 minutes. Preheat oven to 375F/190C. In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined. Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
Bake for 50 minutes (times and temperatures may vary depending on the oven). Let rest for at least 20 minutes. Serve and enjoy!
Source: BuzzFeed
Best Salisbury Steak Recipe with Mushroom-Onion Gravy
~Shared by Michael G., MI via Facebook
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings: 4 servings
Calories: 480 kcal
A classic hearty meal. Make sure to cook the mushrooms until the pan is nearly dry, that's what makes them tasty and less rubbery.
Ingredients
For the steak:
1 pound ground beef
1/4 cup breadcrumbs
1 large egg
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon mustard powder
1/4 teaspoon kosher salt
lots fresh ground black pepper, or to taste
1 Tablespoon cooking oil, for searing beef patties
For the Mushroom Gravy
3 tablespoons butter
8 ounces mushrooms, sliced
1 medium onion, sliced
2 cloves garlic, minced
1/4-1/2 cup flour, depending on how thick you like your gravy
3 cups broth (beef, chicken or vegetable)
kosher salt or sea salt, or to taste
black pepper to taste
Directions
In large bowl mix together all the steak ingredients (beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic salt, mustard powder, salt, and black pepper). Shape into 4 oval patties.
Heat large pan over medium-high heat and then add oil. Brown both sides of patties (about 1 minute per side) and then remove from the pan.
Keep same pan and beef juices over medium high heat. Add the mushrooms and onion and cook until onions are golden and excess mushroom liquid evaporates, about 10 minutes.
Add garlic and butter. Cook for about 1 minute.
Stir in the flour, cooking and stirring to remove lumps. Add about 1/2 - 1 cup of beef stock, whisking until incorporated.
Increase heat to High. Slowly pour in the remaining broth and whisk until well combined. Season with salt and pepper, to taste (the saltiness and flavors will concentrate some when it reduces down).
Once gravy starts to boil, reduce heat to low. Stirring often, simmer until the gravy starts to thicken, about 5-10 minutes. Add salisbury steak patties back into the gravy and cook until the steak patties are cooked to your preferred doneness (usually about 5-10 minutes), stirring the gravy occasionally around the steaks. Taste for seasoning and add more salt & pepper, if desired.
Serve the steaks topped with the mushroom sauce. They are excellent over rice, pasta or mashed potatoes!
Source: Best Recipe Box
Strawberry Bread Recipe with Fresh Strawberry Glaze {Easy Quick Bread}
~Shared by Lisa H., Belmont, NC via Facebook
Strawberry Bread Have fresh garden strawberries? Try this fresh strawberry bread with melt-in-yourmouth strawberry glaze. This quick bread recipe comes together in just 10 minutes. If you love fruit breads, you'll also love our cherry bread!
Ingredients
For the Bread:
3/4 cup granulated sugar
1/2 cup milk
1/2 cup oil
1 large egg
1 teaspoon vanilla extract or almond extract
2 cups all-purpose flour
2 teaspoons baking powder** (see notes)
1/4 teaspoon salt
2 cups diced strawberries
2 tablespoons all-purpose flour
For the Glaze:
2 cups powdered sugar
2 tablespoons melted butter
1/3 cup finely diced strawberries
1/2 teaspoon vanilla extract or almond extract
1-2 tablespoons heavy cream or milk** (optional)
Instructions
1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
3. In a small bowl, toss together the strawberries and the 2 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
4. Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 50-55 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
5. To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth.
6. Once the bread is cool, spread the glaze on top of the bread. Slice and serve.
Source: Tastes of Lizzy T
Cinnamon Roll Cookies
~Shared by Gloria C., Canada via Facebook
Cinnamon Roll Cookies are the best of breakfast and dessert all rolled into one!
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 12
Calories 300kcal
Ingredients
Cookie Ingredients:
One batch sugar cookie dough you can make your own, or just buy a roll
1/4 stick butter melted
Cinnamon
Brown Sugar
Icing ingredients:
1 cup powdered sugar
1/2 teaspoon real vanilla extract
1/2 tablespoon milk or cream
1/2 tablespoon melted butter
Icing ingredients:
1 cup powdered sugar
1/2 teaspoon real vanilla extract
1/2 tablespoon milk or cream
1/2 tablespoon melted butter
Instructions
Cookie Instructions:
1. Roll out sugar cookie dough into a large rectangle (flour your rolling surface to avoid stickage!)
2. Lather with melted butter
3. Sprinkle liberally with a layer of cinnamon
4. Sprinkle liberally with a layer of brown sugar
5. Roll up and wrap in foil or plastic wrap
6. Chill for two hours (or place in freezer for 30 minutes)
7. Slice cookies off roll and bake according to sugar cookie directions. (I found thin slices worked best).
Drizzle with glaze & enjoy!
1. Glaze Instructions:
2. Mix liquid ingredients.
3. Very slowly drizzle butter/milk mix into confectioner's sugar, stirring constantly until you get desired consistency
Source: Mama Loves Food
Pecan Pie Cobbler
~Shared by Marilyn M., OH via Facebook
Ingredients:
1 Box refrigerated pie crusts, softened as directed on box
2 1/2 cups light corn syrup
2 1/2 cups packed brown sugar
1/2 cup butter, melted
4 1/2 teaspoons vanilla
6 eggs, slightly beaten
2 cups coarsely chopped pecans
Butter-flavor cooking spray
2 cups pecan halves
Vanilla ice cream, if desired
Directions:
1. Heat oven to 425°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust in dish; trim edges to fit.
2. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish. Remove second pie crust from pouch; unroll on work surface. Roll into 13×9-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.
3. Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350°F. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion. Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.
Spectacular Pineapple Pie
~Shared by Marilyn M., OH
1 graham cracker crust, store-bought
1 (20 oz) can pineapple chunks, drained, juices reserved
Water, as needed (water w/reserved pineapple juices should make 1 cup)
1 (8 oz) package cream cheese, room temperature
1 (3.4 oz) package lemon or pineapple jello
Place reserved pineapple juices in a measuring cup, then add enough water to make 1 cup liquid.
Bring to a boil in a small or medium saucepan, then whisk in lemon jello mix.
Place room temperature cream cheese in a medium bowl, then beat in 1/2 lemon jello.
Beat until smooth and fully incorporated, then spread cream cheese mixture over cooled graham cracker crust.
Refrigerate for at least 15-20 minutes, or until set.
Arrange pineapple chunks on top of cream cheese layer, then pour remaining lemon jello on top.
Return to refrigerator and chill until set.
Snickerdoodle Cookie Bars
~Shared by Marilyn M., OH
1 cup butter softened (2 sticks)
1 1/4 cup granulated sugar, divided
1/2 cup powdered sugar
2 tsp pure vanilla extract
2 large eggs
3 cup all-purpose flour
1 tsp baking powder
1 tsp cream of tarter
1/2 tsp salt
1/4 tsp nutmeg
2-3 tsp ground cinnamon (see note below)
Preheat oven to 350°F ~ Liberally spray a non-stick 9x13-inch metal baking pan with cooking spray; set aside.
In the bowl of a stand mixer, cream together the butter, 1 cup sugar and powdered sugar with the vanilla.
Beat for 2-3 minutes until light and fluffy. Scrape the sides of the bowl as needed.
Add eggs one at a time beating well after each addition.
In a separate bowl, sift together flour baking powder, cream of tarter, salt and nutmeg.
Turn mixer to low speed and gradually add to the mixer until all has been added.
Increase the speed and beat until fully combined about 1 minute.
Spread the dough evenly into the pan.
Mix together the remaining 1/4 cup sugar and cinnamon. Sprinkle over the top.
Bake for 25 minutes or until a toothpick inserted into the center shows moist crumbs.
Cool completely on a cooling rack. Store at room temperature tightly sealed.
Note: When mixing the cinnamon sugar topping start with 2 tsp and taste. Use as is or, add more cinnamon to your personal preference.
Slow-Cooker Golden Chicken Pasta
~Shared by Marilyn M., OH
Nonstick cooking spray, for coating the slow cooker
1 Tbsp olive oil
2 Tbsp unsalted butter
1 to 1 1/2 pounds assorted mushrooms, sliced
1 clove garlic, minced
1 cup vegetable broth
2 to 2 1/2 pounds boneless, skinless chicken breasts, cubed
2 (15-oz) cans golden mushroom soup
16 ounces chive and onion cream cheese
2 (0.7-oz) packages dry Italian dressing
Freshly ground black pepper
1 pound of your favorite pasta
Freshly grated Parmesan, for garnish
Chopped fresh parsley, for garnish
Turn a slow cooker to low and coat it with cooking spray.
Heat the oil and butter in a saute pan or skillet over medium heat.
Add mushrooms and garlic. Increase the heat, cooking them until all the liquid
is evaporated and the mushrooms are browned, working in batches if necessary.
Add vegetable broth and cook until the liquid is somewhat reduced ~ Set aside to cool slightly.
Place chicken, mushroom soup, cream cheese, dressing mix, black pepper and mushroom mixture in the slow cooker and stir lightly to disperse the ingredients.
Cover and cook all day, about 8 hours.
Just before serving: Cook pasta according to the package directions.
Serve the chicken with the pasta and garnish with the Parmesan and parsley. Enjoy~
Quick and Easy Garlic-Dill Pickles
~Shared by Marilyn M., OH
1 (32-oz) jar whole dill pickles
1 pound sugar
2 Tbsp hot sauce, such as Tabasco
3 cloves garlic
Drain pickles, reserving juice, and save the jar!
Slice pickles into 1/8-inch slices and put them back into empty jar.
In a large bowl, combine sugar, hot sauce and garlic.
Add in pickle juice and stir; pour mixture back into sliced pickles in the jar.
Put lid on and refrigerate for 5 days before serving, stirring a couple of times each day.
Enjoy!
Hawaiian Cheesecake Bars
~Shared by Marilyn M., OH
2 cups flour
1 cup sugar
1 cup butter
16 ounces cream cheese
4 Tbsp sugar
4 Tbsp milk
2 eggs
2 tsp. vanilla
1 (20 oz) can crushed pineapple, drained
2 cups flaked coconut
2 Tbsp melted butter
Combine flour, 1 cup sugar, and 1 cup butter.
Pat mixture into ungreased 9 X 13 pan.
Bake in 350 oven for 14-19 minutes. Cool slightly.
Mix together cream cheese, 4 Tbsp sugar, milk, and eggs.
Fold in vanilla, and drained pineapple; spread over baked crust.
Combine coconut and 2 Tbsp melted butter.
Sprinkle over pineapple layer filling.
Bake 350 for 15-20 minutes. Enjoy!
Sweet Potato Bread
~Shared by Marilyn M., OH
2 cups white sugar
1 cup vegetable oil
3 eggs
2 cups mashed canned candied yams or 2 cups sweet potatoes
1 teaspoon vanilla
3 cups flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon ground cloves
1 cup chopped walnuts
Preheat oven to 325 degrees.
In a large mixing bowl, combine sugar, oil, egg, sweet potatoes and vanilla.
In a separate bowl, mix dry ingredients (except walnuts) together well and add to wet ingredients.
Stir until just combined., then fold in walnuts.
Pour into 2 standard loaf pans.
Bake for 75 minutes or until thin knife inserted in center comes out clean.
Enjoy! This Bread is To DIE FOR!!!
Lemon Dessert
~Shared by Marilyn M., OH
1 (7/8 ounce) package sugar-free vanilla pudding mix (not instant)
2 cups water
1 (1/3 ounce) package sugar-free lemon gelatin
fat-free cool whip
Add pudding mix to water and mix well.
Bring to boil.
Stir with a whisk until thickened.
Add box of Jello and stir in well.
Pour into individual dessert dishes and refrigerate until set.
Top with fat-free Cool Whip. Enjoy!
Note: WW 2 Points for Entire Recipe!!
Oriental Cabbage Salad
~Shared by Marilyn M., OH
Nice change from ordinary salad or coleslaw.
1 head cabbage
8 green onions
1/4 cup sesame seeds
1 package almond slices
2 packages ramen noodles
1 Tbsp oil
Rinse produce. Shred cabbage & slice onions.
Combine in a bowl & set aside. In a medium size skillet heat 1 Tbsp oil.
Toast sesame seeds, almonds, & noodles until golden.
Once toasted add to cabbage mixture & mix well.
Dressing:
1/4 cup sugar
1/2 cup oil
1 tsp. black pepper
1 tsp. salt
7 Tbsp rice vinegar
Combine all ingredients and whisk well for at least 1 minute.
Pour over salad and mix well.
Chill salad for several hours before serving. Enjoy!!
Garlic Bread Tuna Melts
~Shared by Marilyn M., OH
There's something extra comforting about a tuna melt on a chilly day. Take it up a few notches with garlic, cheese and tomatoes.
1/4 cup butter, cubed
3 garlic cloves, minced
4 French rolls or hoagie buns, split
2 cans (one 12 oz, one 5 oz) albacore white tuna in water, drain/flake
1/4 cup mayonnaise
1-1/4 teaspoons dill weed, divided
8 slices cheddar cheese
8 slices tomato
Preheat broiler. In a microwave, melt butter with garlic.
Place rolls on a baking sheet, cut side up; brush with butter mixture.
Broil 2-3 in. from heat 2-3 minutes or until lightly browned.
In a small bowl, mix tuna, mayonnaise and 1 teaspoon dill.
Layer roll bottoms with tuna mixture and cheese.
Broil 1-2 minutes longer or until cheese is melted.
Top with tomato; sprinkle with remaining dill.
Replace tops; serve immediately. Enjoy!
Yield: 4 servings.
PUBLISHER'S CHOICE
Jamaican Beef Patties
PREP TIME: 75 Minutes
DIFFICULTY: Easy
COOK TIME: 30 Minutes
SERVINGS: 12 Servings
INGREDIENTS
FOR THE DOUGH:
3-1/2 cups Unbleached All-purpose Flour
1 teaspoon Turmeric
1/2 teaspoon Kosher Salt
10 Tablespoons Shortening (not liquid)
1/2 cup Unsalted Butter, Cut Into Chunks
3/4 cups Cold Water
1 Tablespoon White Vinegar
FOR THE FILLING:
2 Tablespoons Vegetable Oil, Divided
1 pound Ground Beef
1 cup Chopped Yellow Onion
1/2 To 1 Minced Habanero Pepper, Seeds And Veins Removed
2 cloves Garlic, Minced
1 Tablespoon Brown Sugar
2 teaspoons Curry Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1 teaspoon Thyme
1/2 teaspoon Allspice
1 teaspoon Kosher Salt
1/2 teaspoon Freshly Ground Pepper
1/2 cup Beef Stock Or Broth
1/4 cup Breadcrumbs, Panko Or Traditional
1 Egg White, Lightly Whisked
1 Egg Whisked With 1 Tablespoon Water, For Egg Wash (optional)
INSTRUCTIONS
Pulse the flour, turmeric, and salt together in a food processor to combine. Add the shortening and butter. Pulse a few times to incorporate.
Stir the water and vinegar together. Gradually add to the dough mixture, pulsing until a dough forms. Divide the dough in two, wrap in plastic and refrigerate while making the filling.
Brown the beef in 1 tablespoon of oil until no longer pink. Remove from pan and drain excess fat if needed.
Heat remaining tablespoon oil and cook the onion and habanero until the onions are soft. Add the garlic and cook for 30 seconds to a minute.
Stir in the brown sugar, spices, salt, and pepper. Cook a few minutes, stirring, until the spices are well distributed and very fragrant.
Add the stock or broth and cook, stirring occasionally until most of the liquid has evaporated. Remove from heat and stir in the breadcrumbs. Let the mixture cool.
Preheat oven to 375ºF. Line cookie sheets with parchment paper.
On a floured surface, roll the half of the dough to 1/8 inch thickness. Cut into large circles, 5-7 inches across. (Use a large cookie cutter, cup, or bowl as a guide.) Add flour to the surface and rolling pin as needed to prevent sticking. Dough may be re-rolled.
Spoon 1 1/2 to 2 tablespoons of the meat filling onto each circle. Brush beaten egg white onto the inside edge of one half of the circle. Fold the circle in half, pressing the sides together. Crimp the edges using your fingers or the tines of a fork.
Brush with egg wash and bake for about 30 minutes. While the patties are baking, repeat with other half of dough and filling. Let stand 5 minutes before serving.
To make ahead, bake the patties and cool. Place on a cookie sheet and freeze in a single layer. Once frozen, transfer to a freezer container. To cook: bake frozen patties at 350ºF for 20 minutes or until warmed throughout.
Source: Bridget Edwards (Bake at 350) for Pioneer Woman
Blueberry Oven Pancake
Ingredients for 6 servings
1 ¾ cups plain flour
3 tablespoons sugar
1 teaspoon baking powder
1 pinch salt
1 cup milk
2 tablespoons butter, melted, plus more for the pan
1 egg
1 cup blueberry
1 teaspoon sugar
TO SERVE
whipped cream
icing sugar
blueberry jam
Preparation
Mix the flour, sugar, baking powder, and salt together in a large bowl.
Preheat oven to 190°C (375°F).
In a smaller bowl, mix the milk, butter, and egg until combined. Whisk into the flour mix until a smooth batter is formed.
In an ovenproof pan, melt a tablespoon of butter and swirl around to grease. Pour in the batter, and scatter blueberries over evenly. Sprinkle over more sugar.
Bake for 25 minutes.
Serve with icing sugar, blueberry jam, and whipped cream.
Enjoy!
Source: Matthew Cullum, Tasty.com
Nothing Bundt Cake Copycat
A Nothing Bundt Cake recipe that is a perfect copycat of the chocolate chocolate chip bundt cake at Nothing Bundt Cakes. Serve this for birthdays, baby showers, weddings, or any occasion!
1 package devils food cake mix ((or homemade))
3.9 ounce box instant chocolate pudding
1 cup sour cream
4 large egg
1/2 cup water
1/2 cup oil ((vegetable or canola oil))
1 1/2 cup chocolate chips
For the Cream Cheese Frosting
8 ounce cream cheese (, softened)
1/4 cup butter (, softened)
1 1/2-2 cup powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)
Mix the first six cake ingredients together. Stir in the chocolate chips.
Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn’t sticking, before I turn it out.
For the Cream Cheese Frosting:
Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy.
To frost the cake:
Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.
Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months.
Source: Tastes Better From Scratch.
Ice Box English Tea Muffins
Ingredients
¾ cup sugar
½ cup butter, softened
1 egg
½ tsp salt
¼ tsp cinnamon
2 tsp baking powder
2 cups flour
1 cup milk
¾ cup raisins, optional
½ cup brown sugar
1 tsp cinnamon
¼ cup chopped pecans, optional
Instructions
Preheat oven to 350 degrees if baking any muffins right after making the batter. Line or grease muffin tins for the number of muffins desired. The recipe makes 18 muffins total.
In a bowl, cream butter and sugar together with a mixer. Add in egg and beat to combine.
In another bowl, whisk together the salt, cinnamon, baking powder, and flour.
Add to the flour mixture alternately into the wet mixture with milk until combined. Fold in raisins if desired. If not using immediately store in the fridge covered. Recipe says you can store for 3-4 weeks but I only have kept it for up to a week.
In a bowl, add the topping ingredients and stir until combined.
Fill muffin tins 2/3 of the way full. Sprinkle with a spoonful of the topping mixture. Bake at 350 degrees for 20 minutes until fully cooked.
Source: Real Mom Kitchen
Hamburger Gravy
Easy Creamed Hamburger Gravy is an old fashioned classic dish made of ground beef, creamy milk, a few staple pantry items, and lots of love. This is a stick to your ribs kind of meal that is sure to fill you up and bring comfort to your soul.
Makes 4 servings.
1 lb lean ground beef
1 tsp salt (or to taste)
1 tsp black pepper (or to taste)
1/2 tsp garlic salt
1 tsp dried minced onion
4 tbsp salted butter
1/4 cup all purpose flour
2 cups milk (I use whole milk)
1. In a skillet, over medium high heat, season lean ground beef with salt, pepper, garlic salt and dried minced onion and cook until done, about 7 to 10 minutes.
2. Add butter into ground beef and melt. Sprinkle the flour over the top of the ground beef and stir. Cooking the flour in for 1 to 2 minutes.
3. Slowly pour in the milk and whisk or stir to incorporate into the flour and beef. Stir occasionally let cook until it thickens. About 5 or so minutes.
4. Serve immediately over mashed potatoes, toast, buttered noodles or rice.
Source: Nikki - Soulfully Made
Stick Of Butter Rice
A simple rice dish, this one's infused with an abundance of savory flavor and uses only 5 ingredients.
Prep Time 5 mins
Cook Time 1 hr
Total Time1 hr 5 mins
Ingredients
1 cup jasmine rice
1 can condensed French onion soup
1 can condensed soup beef consume
1 stick butter, slice into roughly 8-9 slices
1 tsp Worcestershire sauce
Instructions
1. Lightly grease an 8x8" baking dish with non stick cooking spray. Spread the uncooked rice evenly out over the bottom.
2. Empty the cans of condensed soup evenly out over top. Sprinkle the Worcestershire sauce out over top.
3. Place the pats of butter evenly out over top of the rice mixture.
4. Cover the dish tightly, sealing it with aluminum foil.
5. Bake at 425 degrees for 45 minutes. Remove the foil from the dish, and bake an additional 15 minutes.
6. Let the dish rest 2-3 minutes before serving
Source: 4 Sons R Us
Farmhouse Buttermilk Cake
PREP 12 mins. to 18 mins.
BAKE 45 mins. to 50 mins.
TOTAL 57 mins. to 1 hrs 8 mins.
YIELD 24 servings
This old-fashioned brown sugar cake derives much of its delightful texture from buttermilk. The nutty pecans and sugar on top are a perfect complement to the moist cake underneath.
Cake
1/2 cup butter
2 cups light brown sugar
2 large eggs
2 cups buttermilk
2 teaspoons vanilla extract
2 teaspoons baking soda
1 teaspoon salt
3 cups King Arthur Unbleached All-Purpose Flour
Topping
6 tablespoons melted butter
1 cup light brown sugar
1/4 cup milk
1/8 teaspoon salt
2/3 to 1 cup diced pecans
Directions
Preheat the oven to 350°F. Lightly grease a 9" x 13" cake pan.
Beat the butter and brown sugar together till smooth.
Add the eggs, beating till smooth.
Stir in the buttermilk and vanilla extract.
Add the baking soda, salt, and flour to the wet ingredients, beating till thoroughly combined.
Pour the batter into the prepared pan.
Bake the cake for 35 minutes. Towards the end of the baking time, prepare the topping.
Stir the butter and the sugar together. Add the milk, pecans, and salt. The glaze will be thick but pourable.
Top the baked cake with the topping, and return to the oven for another 10 minutes.
Remove the cake from the oven. The topping will look very runny. You can eat the cake hot, with the glaze still gooey; or let the cake sit at room temperature for a few hours, by which time the glaze will have set.
Source: King Arthur Flour
Super Easy Scalloped Potatoes
Yield: 10-12 Servings
INGREDIENTS:
4-5 pounds potatoes, peeled
Salt and pepper
8 ounces cheddar cheese, shredded (about 2 cups)
1 10.75-oz can condensed Cheddar Cheese soup
1 1/4 cups milk
1/2 cup half and half
1/4 teaspoon onion powder (or more to taste)
INSTRUCTIONS:
Spray a 13x9 baking dish with cooking spray.
Cut potatoes into thin slices (not thicker than 1/4 inch). Add one layer of potato slices to the bottom of the baking dish. Sprinkle potatoes with salt and pepper. Sprinkle with 1/4 cup of shredded cheese.
Repeat this process three more times. Top everything with remaining cup of cheese.
Combine condensed cheddar soup, milk, half and half and onion powder then whisk until smooth.
Pour mixture over potatoes and cheese. Cover dish with aluminum foil then bake at 350 degrees for 30 minutes. Remove foil then continue baking for an additional 40-45 minutes or until potatoes are tender and dish is light golden brown and bubbly.
Garnish with fresh chopped parsley if desired.
Source; Mandy Rivers | South Your Mouth
Old-Fashioned Sour Cream Coffee Cake
Yeild: 12 Sservings
Prep time: 15 MINS
Cook time: 35 MINS
Total time: 50 MINS
Learn how to make an easy, rich and delicious old-fashioned sour cream coffee cake. The sour cream leaves this cake extra tender and so flavorful! And the pecan crumb topping is so addicting!
INGREDIENTS:
CRUMB:
¼ cup EACH: light brown sugar AND granulated sugar
1 ¼ cup chopped pecans
2 tablespoons melted butter
2 teaspoons ground cinnamon
1/8 teaspoon EACH: salt AND ground nutmeg
CAKE:
2 cups all-purpose flour
1 teaspoon EACH: baking powder AND baking soda
½ teaspoon salt
½ cup salted butter, room temp
1 cup granulated sugar
2 large eggs, room temp
2 teaspoons vanilla extract
1¼ cups sour cream, room temperature
DIRECTIONS:
PREP: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9×13 baking dish with cooking spray, set aside for later. In a small bowl toss together the light brown sugar, ¼ cup of granulated sugar, pecans, cinnamon, salt, nutmeg, and melted butter; set aside. In a medium bowl, combine the flour, baking powder, baking soda, and salt and whisk; set aside.
CAKE: In a large bowl (or the bowl of your stand mixer) beat the butter and sugar together on medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, waiting for one to incorporate before adding the next, then add the vanilla. Lower the speed on the mixer to medium-low, and add in one-third of the flour mixture, followed by half of the sour cream, then one-third of the flour mixture, the remaining sour cream, and finally the last third of the flour mixture. Allow each to combine before adding the next.
BAKE: Pour about half of the batter into the prepared baking dish. Then sprinkle half of the crumb mixture from step one, evenly over the batter. Drop the remaining cake batter in dollops over the cinnamon sugar mixture and carefully spread using an offset spatula or knife. If the batter sticks to the spatula, just spray the spatula with cooking spray. Sprinkle the remaining cinnamon sugar mixture on top of the cake batter and bake the cake for 30-36 minutes or until a toothpick comes out without any wet cake batter. Remove from the oven and allow the cake to cool before slicing and serving. Check the post for how to make a yummy glaze!
NOTES: If you’d like to make the glaze, it’s just a ½ cup of powdered sugar (also known and confectioners sugar) and 1-3 teaspoons of milk. Start with one teaspoon and if that glaze is too thick, add more milk until it just pours easily!
Source: Little Spice Jar.
Boston Market Copycat Sweet Potato Casserole
One of the most popular sides from Boston Market is waiting to be served on your table. Our newest copycat recipe, Sweet Potato Casserole, is one for your recipe book! Rich sweet potatoes covered in marshmallow and brown sugar streusel topping is a side dish to remember.
Yield: 12
INGREDIENTS
Sweet Potatoes
3 1/2 - 4 pounds sweet potatoes, peeled and cut into 1" pieces
4 tablespoons (1/2 stick) unsalted butter
3/4 cup packed light brown sugar
1/2 cup heavy cream
1 teaspoon kosher salt
1 tablespoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
2 cups mini marshmallows
1/2 cup all-purpose flour
4 tablespoons butter unsalted butter
6 tablespoons packed light brown sugar
1/4 cup old fashioned rolled oats
1/4 teaspoon ground cinnamon
INSTRUCTIONS
1. Fill a large pot with sweet potato pieces and water. Bring to a boil over high heat. Cook until fork tender. Drain potatoes and place back into pot. Mash potatoes with a potato masher or blend with an electric mixer, until mostly smooth. Add remaining ingredients (except topping ingredients). Mix until combined.
2. Preheat oven to 350°F. Grease an 8x10 casserole dish (8x8 or 9x9 works too).
3. Spoon sweet potatoes into casserole dish and smooth out. Sprinkle top of sweet potatoes with marshmallows.
4. Melt butter in a medium microwave safe bowl. Add remaining ingredients. Mix with a fork. Sprinkle over top of casserole.
5. Bake for 20-25 minutes until streusel is crisp and marshmallows are golden brown.
6. Serve and enjoy!
Source: Donna Elick The Slow Roasted Italian
Make-Ahead Polenta with Green Onions and Ricotta
Makes 10 servings.
Ingredients
1/4 cup olive oil
3 green onions, finely chopped (3 tablespoons)
4 cups whole milk
4 cups water
2 teaspoons kosher (coarse) salt
2 cups yellow cornmeal Freshly cracked black pepper
1 cup shredded Parmesan cheese (4 oz)
1/4 cup finely chopped fresh chives
2 cups whole-milk ricotta cheese
2 eggs Steps
Instructions
1 Spray 13x9-inch (3-quart) broiler-proof baking dish with cooking spray. (Do not use a glass baking dish if you want to broil the ricotta topping; glass baking dishes can break under the broiler.)
2 In 4-quart Dutch oven, heat oil over medium heat. Add green onions; cook 5 minutes, stirring occasionally. Add milk, water and 1 1/2 teaspoons of the salt; heat to boiling, stirring occasionally.
3 Still over medium heat, slowly add cornmeal, stirring constantly with whisk until mixture thickens, 5 to 10 minutes. (If mixture starts to bubble and spatter, reduce heat to medium-low.) Remove from heat. Stir in pepper, Parmesan cheese and half of the chives. If desired, taste and adjust seasonings.
4 Pour into baking dish; spread evenly. Cool slightly, about 10 minutes. Cover loosely with foil; refrigerate at least 8 hours or overnight.
5 For ricotta topping, in medium bowl, stir together ricotta cheese, remaining 1/2 teaspoon salt, remaining half of the chives and the eggs. Cover; refrigerate until ready to use. (This can also be made a day ahead or the day of.)
6 Heat oven to 400°F. Spread ricotta topping evenly over top of polenta.
7 Bake about 40 minutes or until thoroughly heated. (If using a broiler-proof dish and you’d like to brown the top, you can set it under the broiler for a few minutes.) Cool slightly before serving.
Homemade Kolaches
Prep Time: 1h 10m
Bake/Cook Time: 20m
Yield: 30-36 kolaches
Plan for: Several hours proofing time
Making your own delicious homemade kolaches is much easier than you think. They freeze very well and thaw very quickly. Pop in a microwave oven and breakfast is ready in a flash.
INGREDIENTS
Dough
1 cup milk (room temperature, 72-75°F)
2 large eggs (room temperature)
2 teaspoons vanilla extract
4 1/4 cups bread flour*
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1 tablespoons salt
4 tablespoons instant yeast
1/4 cup water lukewarm
2 sticks unsalted butter, very soft
Cream Cheese Filling
1/2 package (4 oz) cream cheese, soft
3 tablespoon Imperial Sugar Extra Fine Granulated Sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1 cup fruit spread such as raspberry, orange, strawberry etc.
Streusel
3 tablespoons unsalted butter
1/3 cup Imperial Sugar Extra Fine Granulated Sugar
1/3 cup bread flour*
1/4 teaspoon salt
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
DIRECTIONS
1 Whisk milk, eggs, and vanilla until well combined. Add flour, sugar, and salt.
2 Combine yeast with lukewarm water and place on top of flour.
3 Using dough hook mix dough until elastic and smooth, about 6 minutes on medium speed.
4 Gradually add pieces of butter to dough allowing each to be fully incorporated before adding next amount. When incorporated stop mixing.
5 Cover bowl with plastic food wrap and set in a warm place. Allow dough to rise until doubled in volume, about 1 hour.
6 Meanwhile prepare cream cheese filling by stirring cream cheese and sugar together until smooth. Add flour and vanilla. Set aside.
7 Remove dough from bowl and cut in 2 tablespoon size portions. Make round and place on parchment-lined cookie sheets, 1-inch apart. Press surface of balls to create a dome shape.
8 Once all dough has been shaped into domes, dip your first two fingers in a little oil or melted butter and make an indention in the center of each ball. If holes are too small there will not be enough space for the filling. The dough will stretch back so you may have to make all the holes and then go over it once more.
9 Drop about 1 tablespoon of cream cheese filling into each indention.
10 Spoon about 2-3 teaspoons of raspberry, orange, strawberry or other fruit spread over the cream cheese. Set aside in a warm area for the kolaches to nearly double in size, about 1 hour.
11 Meanwhile prepare streusel topping by rubbing butter, sugar, flour, and salt together until it forms crumbles. Sprinkle onto kolaches.
12 Preheat oven to 350°F and once ready place in oven and bake until light golden, about 20 minutes.
Source: Chef Eddy Van Damme for Imperial Sugar
French Onion Egg Skillet
Prep 45 MIN
Total 45 MIN
Servings 6
Ingredients
4 tablespoons butter
2 medium onions, cut into 1/4-inch slices (2 cups)
1 cup Progresso™ beef flavored broth (from 32-oz carton)
8 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cubed (1/2-inch) French baguette or other firm-textured bread
1 cup shredded Swiss cheese (4 oz)
Steps
1 In 12-inch cast-iron skillet, heat 2 tablespoons of the butter over medium-high heat. Add onions; cook 5 to 7 minutes, stirring occasionally, until onions begin to brown. Reduce heat to medium; cook 10 to 12 minutes, stirring frequently, until onions are browned. Increase heat to high. Add broth; cook and stir 5 to 7 minutes or until onions are dark brown and liquid has evaporated. Transfer onions to bowl.
2 Meanwhile, in medium bowl, beat eggs, milk, salt and pepper with whisk until well mixed. Set oven control to broil.
3 Wipe out skillet with paper towels. Heat remaining 2 tablespoons butter in skillet over medium heat. Add bread cubes; stir to coat. Cook 3 to 4 minutes, stirring frequently, until cubes are lightly browned. Reduce heat to low; pour egg mixture into skillet over bread cubes. Cook 5 to 8 minutes, without stirring, until eggs are set on bottom, but still jiggly on top. Arrange onions over top. Sprinkle with cheese.
4 Broil with top of skillet 6 inches from heat 3 to 5 minutes or until set and cheese is melted.
Nutrition Information
Serving Size: 1 Serving Calories320 Calories from Fat190 Total Fat21g33% Saturated Fat11g54% Trans Fat1/2g Cholesterol290mg96% Sodium630mg26% Potassium200mg6% Total Carbohydrate15g5% Dietary Fiber1g4% Sugars4g Protein16g % Daily Value*: Vitamin A 15% Vitamin C 2% Calcium 25% Iron 8%
Exchanges: 1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Progresso
Blueberry Cheesecake Bars
This recipe was one of fifteen winners in the 2006 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!
Prep 40 MIN
Total 4 HR 10 MIN
Servings 28
Ingredients
1 pouch (1 lb 1.5 oz) Betty Crocker™ oatmeal cookie mix
1/2 cup butter or margarine, softened
1 egg
3 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1/2 cup whipping cream
3 eggs
1 jar (10 oz) blueberry spreadable fruit
1 1/2 cups fresh or frozen (thawed and drained) whole blueberries
Steps
1 Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, beat cookie mix, butter and egg with electric mixer on low speed until soft dough forms. Press in bottom of pan.
2 Bake 15 minutes. Cool 10 minutes. Meanwhile, in another large bowl, beat cream cheese and sugar with mixer on medium speed until fluffy. Add whipping cream and eggs; beat on low speed until well blended.
3 Spread spreadable fruit over partially cooled crust. Sprinkle with blueberries. Pour cream cheese mixture evenly over blueberries, spreading gently to cover.
4 Bake 40 to 45 minutes or until center is set. Cool 30 minutes. Refrigerate at least 2 hours. For bars, cut into 7 rows by 4 rows. Store covered in refrigerator.
Expert Tips
Using a wet, clean knife makes cutting these bars easier.
Nutrition Information Serving Size: 1 Bar Calories260 Calories from Fat130 Total Fat15g23% Saturated Fat8g42% Trans Fat0g Cholesterol70mg23% Sodium170mg7% Potassium120mg3% Total Carbohydrate28g9% Dietary Fiber1g6% Sugars19g Protein4g % Daily Value*: Vitamin A 10% Vitamin C 0% Calcium 4% Iron 4%
Exchanges: 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: 2006 Mix It Up with Betty! Cookie Mix Recipe Contest
One Bowl Blueberry Muffins
Ingredients
1½ cups flour
¾ cup sugar
½ tsp salt
2 tsp baking powder
1/3 cup canola oil
1 large egg
around 1/3 cup milk
1½ tsp vanilla extract
6 to 8 ounces fresh or 1 cup frozen blueberries
Instructions
Preheat oven to 400 degrees. Grease or line 12 cup muffins tins.
In a large bowl add flour, sugar, baking powder and salt. Whisk together.
Using a liquid 1-cup measuring cup, measure vegetable oil. Then add an egg to the cup followed by enough milk to reach the one cup measure. Add vanilla and whisk with a fork until combined.
Add milk mixture to the flour mixture then use a fork to combine. Do not over mix. The batter will be thick. Add blueberries and fold in with a spatula.
Divide the batter evenly between the muffin cups.
Bake at 400 degrees for 15-20 minutes until toothpick inserted in a center of a muffin. When it comes out clean the muffins are done.
Makes 12 muffins.
Source: Real Mom Kitchen
Spring Vegetable Fettuccine Alfredo
Spring vegetables brighten up classic pasta Alfredo, while lemon zest and chives cut the rich creaminess.
Total: 30 min
Active: 30 min
Yield: 4 servings
Level: Easy
Ingredients:
Kosher salt
One 9-ounce package fresh fettuccine
Extra-virgin olive oil, for tossing
2 cups shiitake mushrooms (about 4 ounces),
stems removed and discarded
1 bunch thin asparagus, about 1 pound
1 stick (8 tablespoons) unsalted butter
1/2 cup frozen peas
Freshly ground black pepper
2 cups heavy cream
1 1/2 cups freshly grated ParmigianoReggiano cheese
1 tablespoon chopped chives
Finely grated zest of 1/2 lemon
Directions:
Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente, tender but slightly firm. Reserve 1/2 cup of the pasta water, then strain the pasta and toss with a splash of oil in the colander.
Meanwhile, slice the mushroom caps into 1/4-inch-thick strips. Snap the woody ends off the asparagus and cut into 2-inch lengths. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the mushrooms in 1 layer. Cook, without moving, until the undersides have browned, 1 to 2 minutes, then stir and cook until golden about 2 minutes more. Add the asparagus, another tablespoon of butter, and 1/2 teaspoon salt and continue to cook, stirring occasionally until the asparagus is tender and the mushrooms are browned, 2 to 4 minutes. Transfer the vegetables to the colander with the pasta.
Reduce the heat to medium and add the remaining 5 tablespoons butter. When the butter has mostly melted, whisk in the cream and bring to a simmer, then add the peas and cook for 2 minutes. Turn off the heat. Whisk the Parmigiano-Reggiano into the sauce. Add the vegetables, cooked pasta, chives and lemon zest and toss well. Season with salt and pepper. The pasta will thicken as it cools. To thin it, add reserved pasta water 1 tablespoon at a time and toss to reach the desired consistency. Serve hot in heated bowls.
Cook's Note
Heavy whipping contains stabilizers to help it whip up and stay at the desired consistency. It will thicken your Alfredo sauce more than regular heavy cream will. You may adjust the consistency of your sauce by adding up to 1/2 cup reserved pasta cooking water.
Source: Television Food Network
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