A to Z Recipes Newsletter 09-11-2019
PUBLISHER'S CORNER
“September 11 impressed upon us that life is a precious gift.... And I think we all have a duty to devote at least a small portion of our daily lives to ensuring that neither America nor the world ever forgets September 11.” ~ Bill Frist, former United States Senator
Good afternoon and welcome to the newest issue of A to Z Recipes Newsletter. Today's date: 9/11, shall forever have a meaning that defies political affiliation. Today is the 18th anniversary of the attack on the U.S. by hateful terrorists. Even now they remain hatefilled. Let us never forget.
I took some time off to enjoy the last of the summer (but not the HOT weather!!). I am back in a cooking fervor and with recipes in hand. Thanks to these folks for their help:
Peter P., Canada
Linda L., Pomeroy, OH
Judy G., IL
Michael G., MI
Lisa H., Belmont, NC
Jessica S., Corfu, Greece
Gloria C., Canada
Deb M., TX
Robert T., TX
Marilyn M., OH
We're in need of more reader recipes. I'd love to see your name here. Why not take a few minutes and send us a recipe?
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DID YOU KNOW?
The Pan That Does It All: Carbon-steel skillet
A good carbon-steel skillet can literally do it all: You can bake, broil, sear, and stir-fry in it; plus, you can cook delicate foods like fish and eggs in it with no fear of sticking. It’s no wonder that these skillets are used by so many professional chefs in restaurant kitchens around the world. The only caveat? Cooking with acidic ingredients will take away some of the seasoning, but it can be easily restored.
SEARS LIKE CAST IRON: A carbon-steel skillet can brown food just as deeply and evenly as cast iron. It also has two advantages: It heats up more quickly, and its lighter weight makes it easier to handle.
PERFORMS LIKE STAINLESS TRI-PLY: Carbon steel heats virtually as evenly as stainless-steel tri-ply (aluminum sandwiched between stainless) but can brown more deeply; our winner costs one-third of the price of our favorite tri-ply skillet from All-Clad.
AS SLICK AS NONSTICK: Carbon steel is as slippery as brand-new nonstick, but it sears better, doesn’t have a synthetic coating, has no oven-safe temperature limits, and lasts forever.
Source: Amazon
JUST MAKE ME LAUGH!
Signs Found In The Kitchen
~Shared by Peter P., Canada
So this isn't Home Sweet Home ... Adjust!
Ring bell for maid service. If no answer, do it yourself!
I clean house every other day. Today is the other day.
If you write in the dust, please don't date it!
I would cook dinner but I can't find the can opener!
A clean kitchen is the sign of a wasted life.
My house was clean last week, too bad you missed it!
I came, I saw, I decided to order take out.
If you don't like my standards of cooking ...lower your standards.
Although you'll find our house a mess, Come in, sit down, converse.
It doesn't always look like this: Some days it's even worse.
A messy kitchen is a happy kitchen, and this kitchen is delirious.
A balanced diet is a cookie in each hand!
Thou shalt not weigh more than thy refrigerator.
Blessed are they who can laugh at themselves for they shall never cease to be amused.
Countless number of people have eaten in this kitchen and gone on to lead normal lives.
My next house will have no kitchen ... just vending machines.
I'd live life in the fast lane, but I am married to a speed bump.
Mother does not live here any more, clean up your own mess.
Martha Stewart doesn't live here!!
TODAY'S RECIPES
Funnel Cake Bites
~Shared by Linda L., Pomeroy, OH via Facebook
Ingredients
2 cups of milk
1 egg
2 teaspoons of vanilla
2 cups of flour
pinch of salt
1 teaspoon of baking soda
2 tablespoons of sugar
6 table spoons of butter- Melted
Instructions
In a medium size bowl mix your milk, egg, vanilla, and butter together.
Then add in your salt, baking soda, and sugar.
Slowly fold in flour until batter becomes smooth.
Pour your batter mixture into a gallon size Ziplock baggy and set aside for a few minutes.
Pour vegetable oil into a frying pan until your oil is about a half inch deep.
Turn burner on high heat for about two minutes and then turn down to medium heat.
Check your oil by dropping a small drop of batter into oi. If it begins to show bubbles around the edges then it is ready. If not than turn it up a bit again until it is good and hot.
Take scissors and cut a small hole into the bottom corner of the baggie. Slowly drizzle batter into 1 to 2 circles and cook until golden brown on the bottom half.
Gently flip them over with a slotted metal spatula and cook again until the bottom half is golden brown.
Place on paper towels to soak up most of the grease and sprinkle with powdered sugar.
Serve with whip cream or fruit to top them off with.
Source: Domestic Mommy Hood
Coconut Cream Pie
~Shared by Judy G., IL via Facebook
For the Crust:
1 cup flour
1/2 cup butter, melted
2 Tbs sugar
1/2 cup chopped pecans - optional
Mix and pat in an 8x8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.
Layer two:
8 ounces cream cheese, room temperature
1 cup powdered sugar
1 cup whipped topping
Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.
Layer three:
1 small package coconut cream instant pudding
1 1/2 cups whole milk
Mix until thickened. Spread over cream cheese mixture.
Top with remaining tub of whipped topping.
Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate.
An easy way to toast coconut is in the microwave at 10 second intervals, stirring in between.
Source: Found on Pinterest
Upside Down Apple Dumpling Pie
~Shared by Michael G., MI via Facebook
A classic apple pie turned upside down tastes like gooey apple dumplings!
Prep Time 25 mins
Cook Time 50 mins
Total Time 1 hr 15 mins
Serves 8
Nutrition 579 Cal
Ingredients
2 refrigerated pie crusts for 9 inch pies or your favorite homemade pie dough
FILLING:
6 tablespoons butter melted, divided
1/2 cup packed brown sugar
1/2 cup chopped pecans
8 cups peeled and thinly sliced apples
1 cup granulated sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
GLAZE:
1/2 cup powdered sugar
2 to 3 teaspoons milk or water
Instructions
1. Line a 9-in. deep-dish pie plate with aluminum foil, leaving the extra foil hanging beyond the edge of the pan. Coat the foil with cooking spray. Combine 4 tablespoons melted butter, brown sugar and pecans; spoon into prepared pie plate.
2. In a large bowl, combine the apples, sugar, flour, cinnamon, and remaining butter. Mix together gently.
3. Place one pie crust over nut mixture, pressing firmly against mixture and sides of plate. Cut off excess pie dough, but leave about 1 inch of dough beyond plate edge. Fill the pie dough with apple mixture.
4. Place the remaining pie dough over the filling. Cut off the excess dough to 1/4 an inch beyond pan edge. Fold the bottom crust over top crust; seal and flute edges. Cut four 1-in. slits in top crust.
5. Bake at 375F for 50-55 minutes or until apples are tender and crust is golden brown. If necessary, cover the edges of the pie with aluminum foil for the last 15-20 minutes to prevent them from getting too brown.
6. Cool the pie for 15 minutes on a wire rack. Invert it onto a serving platter and carefully remove the foil. Combine the powdered sugar and water, then drizzle the glaze over top the pie.
Notes Use your favorite pie dough recipe for a perfect, homemade flavor! Eat this pie as is, or put a scoop of vanilla ice cream over the top. Whatever way you serve it, we know that your family and friends will love this piece of fall flavor.
Nutrition Calories: 579kcal | Carbohydrates: 89g | Protein: 4g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 22mg | Sodium: 254mg | Potassium: 226mg | Fiber: 4g | Sugar: 58g | Vitamin A: 330IU | Vitamin C: 5.8mg | Calcium: 37mg | Iron: 1.8mg
Source: Tastes of Lizzy T
Breakfast Cookies
~Shared by Lisa H., Belmont, NC
These No-Bake Breakfast Cookies are easy to make, healthy, packed with protein and simply delicious. They can be whipped up in less than 5 minutes and stored for up to two weeks.
Ingredients
3/4 cup peanut butter
1 Tablespoon honey or maple syrup
1 teaspoon vanilla
1-3 Tablespoons chia seeds
3/4 cup old fashioned oats
Optional Mix In's: 1/4 cup mini chocolate chips, chopped almonds, raisins, pumpkin seeds, protein powder, flaxseeds
Instructions
Place the peanut butter, honey and vanilla in a microwavable bowl and microwave the ingredients for 20 seconds.
Stir the mixture until well combined then add in the remaining ingredients (and any extra mix-in's).
Stir well and ensure everything is well incorporated.
Roll the mixture into 8 balls and place the balls on a baking tray lined with parchment paper. Press the balls flat slightly and place them in the fridge for at least an hour to set.
Store breakfast cookies in an airtight container in the fridge for up to two weeks.
Strawberry Banana Frozen Yogurt
~Shared by Jessica S., Corfu, Greece via Facebook
Servings: 4
INGREDIENTS
3 cups frozen strawberries
3 frozen bananas
2/3 cup plain Greek yogurt
Chopped fresh strawberries (optional)
PREPARATION
1. Combine frozen fruit and yogurt in a food processor, blend until smooth.
2. Spread mixture onto an 8x8 glass baking dish, and sprinkle on fresh strawberries.
3. Cover and freeze for 2 hours.
4. Enjoy!
Source: BuzzFeed
Sloppy Joe Potatoes
~Shared by Gloria C., Canada via Facebook
INGREDIENTS
4 small potatoes
2 onces (2/3 cup)shredded cheese
1/4 pound ground beef
1/4 onion
1 bell pepper
1 clove garlic, minced
Pinch of salt
Pepper
2 1/3 tablespoon ketchup
1/2 tablespoon oyster sauce
2 teaspoons mustard
1/2 teaspoon paprika
Cumin
Chili pepper
Cooking oil
Parsley, chopped
INSTRUCTIONS
1. Place potatoes in a microwave-safe pan and cover with plastic wrap. Microwave potatoes for 7 minutes at 600 watts or until you can easily pierce them with a wooden skewer. Scrape out some of the flesh, creating a potato cup.
2. Saute the ground beef, onion, bell pepper and garlic until meat is no longer pink. Season with salt and pepper.
3. Add ketchup, oyster sauce, mustard, paprika, cumin and chili pepper and cook for another minute.
4. Top off the potato skins with the sloppy joe mixture. Sprinkle with cheese and bake in the oven at 400 degrees F for 15 minutes.
5. Sprinkle with parsley if desired.
Source: Taste Made
Black Forest Texas Sheet Cake
~Shared by Deb M., TX via Facebook
Black Forest Texas Sheet Cake Recipe is a super simple cake recipe that’s fit for a crowd.
Prep Time: 30 min.
Cook Time: 30 min.
Total Time: 1 hr. 30 min.
Yield: 16 to 20 servings
INGREDIENTS
FOR THE CAKE:
2 eggs
1 tsp almond extract
1 box Devil’s Food cake mix
2 (21oz) can cherry pie filling, divided
FOR THE FROSTING:
1/3 cup milk
1 cup sugar
5 tbsp butter
1 cup semi-sweet chocolate chips
FOR THE TOPPING:
1 1/2 cups cold whipping cream
3 tbsp powdered sugar
1 chocolate bar for shaving
INSTRUCTIONS
Preheat oven to 350 degrees F. Spray a half sheet baking sheet (15x10x1) with baking spray (the kind with flour in it) and set aside.
FOR THE CAKE:
Whisk together the eggs and almond extract in a large bowl. Add the cake mix and 1 (21oz) can cherry pie filling. Whisk until combined and then spread the mixture evenly into the prepared baking sheet.
Bake for 23 to 27 minutes, until toothpick inserted in center comes out clean.
FOR THE FROSTING:
Meanwhile, while the cake is baking, prepare the frosting. Combine the milk, sugar and butter in a small saucepan on medium high heat, stirring often, until melted. Bring mixture to a boil for just 1 minute then remove from heat and add the chocolate chips. Stir until mixture is smooth.
Pour the hot frosting over the warm cake and spread out to edges. Let cake and frosting cool completely (or serve warm with vanilla ice cream).
FOR THE TOPPING:
Use a hand mixer or mixing bowl to beat the whipping cream in a medium bowl until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form.
Decorate the top of the cake with the whipped cream and extra cherry pie filling. Use a vegetable peeler to shave off bits of chocolate from the chocolate bar to garnish the top of the cake. Slice and enjoy!
Source: I Wash You Dry
New York Cheesecake
~Shared by Robert T., TX via Facebook
Why go to the Cheesecake Factory to get a taste of this favorite dessert when you can make your own cheesecake at home with this recipe?
INGREDIENTS
5 large eggs, room temperature
2 cups (one pint) sour cream, room temperature
4 8-ounce packages cream cheese, room temperature
8 tablespoons (one stick) unsalted butter, room temperature
1 1/2 cups sugar
2 tablespoons cornstarch
1 1/2 teaspoons vanilla extract
1 teaspoon fresh lemon juice
1 teaspoon grated lemon zest
DIRECTIONS
Generously butter the inside of a 10-inch springform pan. Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan. This will help to prevent water seeping into the pan when you put it into the bain-marie. Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit.
In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.
In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy. Add this to the egg-sour cream mixture and beat until smooth.
Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes.
Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching. Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.
Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean. Remove from the water bath and carefully peel the aluminum foil from around the pan. Let stand at room temperature until completely cool, about 4 hours. Refrigerate, covered, until well chilled. For best flavor and texture, this cheesecake is best chilled overnight.
Source : allrecipes.com
Ham and Hash Brown Casserole
~Shared by Marilyn M., OH
1/2 lb bacon
1 small red bell pepper, finely diced
6 green onion, thinly sliced
1 (30 oz) package frozen country style hash brown potatoes, thawed
1 (16 oz) sour cream
1 (10 3/4 oz) cream of celery soup
1/2 cup butter, melted (1 stick)
3 cup shredded sharp cheddar cheese
1/2 lb smoked ham, cubed
1/4 cup grated Parmesan cheese
2 Tbsp Dijon mustard
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. seasoned salt
1/2 tsp. black pepper
If baking immediately, preheat oven to 350°F.
Spray a 9 x 13 inch baking dish with cooking spray; set aside.
In a skillet cook the bacon until crisp then remove to paper towels to drain.
Reserve 2 Tbsp of drippings in the pan.
Cook the red bell pepper until it begins to soften then add the green onion.
Season with salt and black pepper to your taste. Add oil to the pan, if needed.
Cook for 1 minute longer then remove from the heat.
In a large mixing bowl mix cooked vegetables with remaining ingredients, reserving a few bacon crumbles, green onion and 1 cup of shredded cheddar cheese for the top.
Spread evenly into the baking dish.
Sprinkle remaining shredded cheese on top. If making in advance, cover with plastic wrap and chill until baking.
To prepare, place into a preheated 350°F oven and bake for 50 minutes or until the potatoes are tender and the top is golden.
Rest for 10 minutes then serve. Enjoy!!!
NOTE:
This dish can be made one day in advance, covered with plastic wrap and chilled.
Bake for an additional 15-20 minutes or until cooked through and bubbly.
Easy Mounds Brownies
~Shared by Marilyn M., OH
1 brownie mix (9x13 size), mixed and baked according to box directions
5 cups shredded coconut
1 can sweetened condensed milk
Mix the coconut and milk together.
As soon as you take brownies from the oven, spread the coconut/milk mixture over hot brownies.
1 container chocolate frosting., microwaved just longer enough to make the frosting pourable.
Pour over brownies topped with coconut mixture. Spread to seal edges. Enjoy!
Easy Pepperoni Pizza Bake
~Shared by Marilyn M., OH
1 (16 1/3 oz) can Pillsbury Grands refrigerated buttermilk biscuits
1 (8 oz) can pizza sauce
2 cups shredded mozzarella cheese (8 oz.), divided
16 slices pepperoni (1-1/2-inch)
Cut each biscuit into 8 pieces; toss with pizza sauce and 1 cup cheese.
Spread in greased 8" (2 qt.) glass baking dish or 8-inch round cake pan
Top with pepperoni and remaining 1 cup cheese.
Bake at 375 for 22-28 minutes or until golden brown and bubbly.
Enjoy!
Mashed Potato Pie
~Shared by Marilyn M., OH
2 cups leftover mashed potatoes
2 eggs
1/4 cup cottage cheese
1/4 cup sour cream
2 green onions, chopped
1 Tbsp. bacon bits
1/4 tsp. garlic powder
1/2 cup shredded cheddar jack cheese
In a mixing bowl, beat eggs and add in cottage cheese and sour cream.
Stir to combine and add potatoes and remaining ingredients.
Mix together well and pour into a lightly greased (I used butter) baking dish.
Bake at 375 degrees for 20 minutes and then move the dish to the upper part of the oven and cook for another 6-7 minutes or until it begins to get golden brown.
Let sit for a couple minutes before slicing.
Note: cooked in a 9 inch skillet got nice and crispy on the bottom and around the edges.
The potatoes already had been seasoned with butter, salt and pepper so I did not add any additional to it.
Orange Spritz Cookies
~Shared by Marilyn M., OH
1/2 cup butter (no substitutes), softened
1 package (3 oz) cream cheese, softened
1/2 cup packed brown sugar
2 teaspoons grated orange peel
1/2 teaspoon orange or vanilla extract
1-1/2 cups all-purpose flour
1/4 teaspoon salt
Colored sugar
In a mixing bowl, cream butter, cream cheese and brown sugar.
Beat in orange peel and extract.
Combine flour and salt; gradually add to creamed mixture.
Using a cookie press, press cookies 1 in. apart onto ungreased baking sheets.
Sprinkle with colored sugar.
Bake at 375° for 6-9 minutes or until lightly browned.
Cool for 2 minutes before removing to wire racks. Enjoy!
Yield: about 5-1/2 dozen.
Cream Cheese Snowballs
~Shared by Marilyn M., OH
1 package (8 oz) cream cheese, softened
1 can (8 oz) crushed pineapple, well drained
1 cup chopped pecans
3 cups flaked coconut
In a small bowl, beat cream cheese and pineapple until combined then fold in pecans.
Cover and refrigerate for 1 hour.
Take out of refrigerator and roll into 1-inch balls; then roll the balls in the coconut.
Refrigerate for 4 hours, Enjoy!
Easy Cinnamon-Apple Cake
~Shared by Marilyn M., OH
2 cups all-purpose flour
1 large apple, peeled and chopped
1 cup vegetable oil
1 cup dark brown sugar
1/2 cup granulated white sugar
1/2 cup walnuts, chopped
2 large eggs
1 Tbsp ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350°F and lightly grease a 9-inch round cake pan.
In a medium bowl, mix together the eggs and oil.
Add cinnamon, white and brown sugars, and vanilla extract and mix until combined.
Add flour, salt, baking soda, and baking powder, and mix until thoroughly incorporated.
Fold in apples and nuts; pour batter into prepared pan.
Bake until a toothpick inserted into the center comes out clean, about 45 minutes.
Let cool for 15 minutes before slicing and serving. Enjoy!
Crisp Cucumber Salsa
~Shared by Marilyn M., OH
2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp. minced fresh cilantro
1 garlic clove, minced or pressed
1/4 cup sour cream
1-1/2 tsp. lemon juice
1-1/2 tsp. lime juice
1/4 tsp. ground cumin
1/4 tsp. seasoned salt
Tortilla chips
In a small bowl, combine the first seven ingredients.
In another bowl, combine sour cream, lemon juice, lime juice, cumin and seasoned salt.
Pour over cucumber mixture and toss gently to coat.
Serve immediately with chips. Enjoy!
Martha Washington Candy
~Shared by Marilyn M., OH
1 cup butter, softened
4 cups confectioners' sugar
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups (36 oz) semisweet chocolate chips
1/4 cup shortening
In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended.
Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets.
Refrigerate 30 minutes longer.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth.
Dip balls in melted chocolate; allow excess to drip off.
Return to waxed paper. Refrigerate until set. Enjoy!
To Make Ahead: Store in an airtight container in the refrigerator.
Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers.
To use, thaw in refrigerator 2 hours before serving.
Yield: about 8-1/2 dozen.
Cinnamon Roll French Toast Casserole
~Shared by Marilyn M., OH
2 (17.5 oz) cans refrigerated cinnamon rolls, icing reserved
2 Tbsp. melted butter
4 eggs
1/3 cup milk
1 Tbsp. cinnamon
1 tsp. vanilla
Preheat oven to 350 degrees.
Remove cinnamon rolls from packages and cut each roll into sixths.
Drizzle melted butter in 9x13 inch pan.
Spread cinnamon roll pieces evenly in pan.
In a separate bowl, combine eggs, milk, cinnamon, and vanilla. Whisk until combined.
Pour egg mixture over cinnamon rolls.
Bake at 350 degrees for 30-35 minutes or until top of casserole is golden brown and center is set.
Icing
1/2 cup powdered sugar
2 containers reserved icing
2 Tbsp. cream cheese softened
1 Tbsp. milk
Prepare icing by combining reserved cinnamon roll icing with powdered sugar, softened cream cheese, and milk.
Whisk until smooth. Pour icing evenly over casserole.
Note: For extra icing, combine 3/4 cup powdered sugar + 3 oz. cream cheese (softened + 1 1/2 Tbsp. milk).
PUBLISHER'S CHOICE
Best Ever Picnic Butter
When it comes to butter, we found a better way! Our Best Ever Picnic Butter is the perfect Memorial Day (or Labor Day!) recipe because it takes your traditional patriotic favorites to a whole other level, making them the best they can be. Make this simple recipe the day before and this savory spread will be the talk of the block even after the firework show!
What You'll Need
2 sticks plus 1 tablespoon butter, softened
3 tablespoons finely chopped onion
3 cloves garlic, minced
1 tablespoon chopped fresh parsley
1/4 teaspoon paprika
1/4 teaspoon salt
What to Do
In a small skillet over medium-low heat, melt 1 tablespoon butter; saute onion and garlic 5 minutes or until tender; let cool slightly.
In a medium bowl, combine remaining 2 sticks butter, parsley, paprika, salt, and onion-garlic mixture; mix well. Spoon butter into a crock or canning jar, cover, and refrigerate 1 hour or until firm.
Serving Suggestion
Let the butter soften slightly at room temperature before serving. Then slather it on your hamburger or hotdog buns before toasting them on the grill, or turn plain old corn into the best ever by slathering this on. A dollop on a grilled steak will add lots of flavor as it melts. Be creative and we are sure you will find lots of uses for this once you have it on hand.
Source: MrFood.com
Beef Lombardi
Note from Maggie: This recipe is a notch up from my regular "twice-a-month" casserole with the addition of the bay leaf and cream cheese. I used reduced fat.
This Beef Lombardi is a hearty casserole with ground beef, egg noodles, cream cheese, tomatoes and tons of flavor!!!
Ingredients
1 pound ground beef
1 28 oz can tomatoes
2 cloves minced garlic
2 tsp honey
2 tsp salt
black pepper
½ tsp Tabasco sauce
1 bay leaf
1 pkg egg noodles, cooked
1 8oz pkg cream cheese
6 green onions, chopped
1 cup sour cream
2 cups grated Cheddar cheese
Instructions
Brown beef over medium heat.
Drain fat.
Add garlic and cook until soft.
Add tomatoes, honey, salt, pepper, bay leaf and Tabasco.
Lower the heat to simmer for 30 minutes.
Combine the cooked noodles with the cream cheese, green onions and sour cream.
Grease a 9 X 13 pan and alternately layer noodle mixture, tomato mixture and grated cheese, ending with the cheese on top.
Bake covered, in a preheated 350 degree oven, for 30 minutes or until heated through and bubbly.
You can freeze this before or after baking.
Source: Mamamia Recipes
Asparagus Stuffed Chicken
Ingredients
2-4 large skinless, boneless chicken breast
2-4 slices Swiss or Mozzarella cheese
Garlic powder (to taste)
Onion powder (to taste)
Paprika (to taste)
Italian seasoning (to taste)
Salt and black pepper
8 asparagus spears, trimmed
1/4 cup Panko bread crumbs (optional)
Directions
Preheat an oven to 375 degrees. Grease an 8×8-inch baking dish.
Place chicken breast between resealable freezer bag on counter top. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch.
Sprinkle each side with garlic powder, onion powder, paprika, italian seasoning, salt and pepper.
Place 4 spears of asparagus down the center of a chicken breast, then place cheese on top
Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a roll. Tie rolls with string or use toothpicks.
Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.
Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes.
Source: RecipeGreat
Chicken Croquettes with Spicy Sriracha Mayo
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serving Size: 4
Ingredients
3 1/2 cups precooked roasted chicken, chopped finely
1 1/2 cups Ritz Crackers, crushed
1/2 cup Best Foods mayonnaise
1/4 cup panko bread crumbs
1/4 cup red onion, minced
1 stalk celery, minced
1 jalapeno, minced
2 teaspoons brown mustard
1 teaspoon black pepper
1 teaspoon creole seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
extra virgin olive oil
For the Sriracha Mayonnaise:
1/2 cup Best Foods Mayonnaise
1-2 tablespoon sriracha
Instructions
Remove skin from roasted chicken.
Place chicken in a food processor and process until chunky, or chop finely.
In a large bowl add crushed crackers, minced vegetables, all the spices, mayonnaise and mustard, mix well.
Fold in chicken and panko bread crumbs.
Form into 4 patties or you could make appetizer size if desired.
Heat about 4 tablespoons of olive oil and a little butter in a skillet over medium heat, add patties in brown for about 4-5 minutes per side until nice and golden brown.
Patties can also be placed under the broiler and cooked for about 8 minutes per side.
Drain on paper napkin.
To prepare hot mayo, mix all ingredients together and serve on top of patties.
Source: The Creole Contessa Food Blog
Everything Bagel Crescent Dogs
Prep 20 MIN
Total 40 MIN
Ingredients 7
Servings 8
Ingredients
1/2 cup chive & onion cream cheese spread (from 7.5-oz container)
1/2 teaspoon garlic powder
2 tablespoons sesame seed
1 tablespoon poppy seed
1 tablespoon dried minced onions
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
8 hot dogs
Steps
1 Heat oven to 375°F. In small bowl, mix cream cheese spread and garlic powder. In another bowl, mix sesame seed, poppy seed and dried onions; pour onto medium-size plate.
2 Separate dough into rectangles; press perforations to seal. Cut each rectangle in half to make eight 3 1/2-inch squares of dough.
3 Spread each dough square with 1 tablespoon cream cheese mixture, to within 1/4 inch of edges of dough.
4 Place hot dog on each square of dough; roll up. Pinch edges to seal. Gently roll top half of hot dog in sesame seed mixture to coat evenly.
5 Place seam side down on ungreased cookie sheet. Bake 16 to 18 minutes or until golden brown.
Expert Tips
You can purchase prepared bagel spice mixture at some stores to substitute for the sesame seed, poppy seed and minced onions in the recipe (use 1/4 cup spice mixture).
If you don’t have cream cheese spread, you can use softened cream cheese.
Source: Betty Crocker Recipes
Cheddar Chive Jalapeno Biscuits
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 12
These are the best biscuits I have ever had; love the cheesy zip and take the seeds out of the pepper if you don't want it spicy.
Ingredients
3 C. all-purpose flour
1 T. granulated sugar
4 1/2 t. baking powder
1/4 t. cream of tarter
3/4 t. salt
3/4 c. cold buttermilk, plus more for topping
1 egg
3/4 c. cheddar cheese, cut in small cubes
1 medium jalapeno, seeds partially removed, diced small
3 T. diced chives
1/3 C. unsalted butter, cut into small cubes
Coarse sea salt for topping
Instructions
Place a rack in the center and upper third of the oven and preheat oven to 425 degrees.
Line 2 baking sheets with parchment paper and set aside.
In a small bowl, whisk together flour, sugar, baking powder, cream of tarter and salt.
In a small bowl, whisk together buttermilk and egg.
Add butter to the flour mixture.
With your fingers or a pastry blender, work the butter into the flour, breaking the small cubes into smaller bits.
Once the butter is well incorporated into the flour mixture, the flour will resemble coarse meal. Some chunks will be the size of small pebbles, others will be the size of oat flakes.
Toss the cheese mixture into the flour mixture.
Create a small well in the center of the flour mixture and add the buttermilk mixture all at once. Toss together with a fork making sure that all of the flour bits are moistened by the buttermilk. Mixture will be shaggy.
Dump the biscuit dough into a lightly floured counter and knead for 8 - 10 minutes, just to bring it together into a 1½ inch-thick circle.
Cut biscuits into squares or use a 2 1/2 inch circle biscuit cutter to cut rounds. If you don't have a round biscuit cutter, you can use a knife to cut the dough into small squares.
Gather dough scraps, knead lightly and cut out more biscuits until batter is gone.
Place biscuits on prepared baking sheets, brush with buttermilk, sprinkle with sea salt and bake for 12 - 15 minutes.
Biscuits are best the day they're made, but can be wrapped, stored at room temperature and served the next day as well.
Source: Moore or Less Cooking
Cinnamon Roll Rice Krispie Treats
YIELDS: 12 SERVINGS
PREP TIME: 0 HOURS 10 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
FOR RICE KRISPIES
1 c. (2 sticks) butter, plus more for pan
2 (12-oz.) bags marshmallows
2 tsp. cinnamon, plus more for dusting
1/4 tsp. kosher salt
10 c. Rice Krispies
FOR GLAZE
3 oz. cream cheese, softened to room temperature
3/4 c. powdered sugar
1/2 tsp. pure vanilla extract
2 tsp. heavy cream, optional
DIRECTIONS
Grease a 9"-x-13" baking pan with butter. In a large pot over medium heat, melt butter. Add marshmallows stir until completely melted. Stir in cinnamon and salt, then remove from heat and stir in Rice Krispies.
Pour into pan and gently smooth top. Let cool for 10 minutes, then cut into 12 squares. Use your hands to round the edges and shape Rice Krispies into rounds. Let cool completely.
Meanwhile, make glaze: In a medium bowl, combine cream cheese and beat until smooth. Add powdered sugar and vanilla and beat again until smooth. If icing is too thick, add heavy cream teaspoon by teaspoon until desired consistency is reached. Transfer to a piping bag.
Cut a small hole in piping bag and pipe swirls of frosting onto each Rice Krispie treat. Dust with cinnamon and serve.
Source: Delish.com
Outrageously Good Stuffed Celery
Prep Time: 15 mins
Servings: 4
Ingredients
4 - 5 stalks celery - washed and dried
1 8 oz cream cheese - softened
1/4 cup bacon - chopped
1/2 cup cheddar cheese - grated
1 tablespoon fresh parsley - chopped
1 tablespoon fresh chives - chopped
1/4 teaspoon salt
1/4 teaspoon fresh cracked pepper
3 dashes hot sauce
Instructions
Cut celery stalks in half and set aside. Using a food processor or hand held mixer, whip the cream cheese until smooth. Add in bacon, cheese, parsley, chives, salt, pepper and hot sauce. Pulse or blend until all ingredients are combined.
Using a small spoon, fill the celery "boat" with cream cheese mixture. Sprinkle with addition chives and bacon if desired. Serve immediately!
Source: Donya, A Southern Soul
Nana’s Hawaiian Wedding Cake with Whipped Cream-Cream Cheese Frosting
Ingredients:
1 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
2 cups all-purpose flour
2 eggs
1 (20 ounce) can crushed pineapple with juice
1 cup finely chopped (or crushed) walnuts
3/4 cup flaked coconut
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp salt
1 tsp vanilla
Instructions:
Mix all of your dry ingredients together in a bowl.
Then mix in the eggs, vanilla and crushed pineapple with all of the juice.
Pour into a well greased pan 9 round or 9X13 rectangle
Bake for about 35 – 40 minutes at 350 degrees (or until toothpick in the center comes out clean). You can serve it this way if you want…or you can kick it up a notch with a simple creamy whipped cream-cream cheese frosting!
For Whipped Cream Cream Cheese Frosting you will need:
1 (8 ounce) package cream cheese (let it come to room temperature for easier blending)
1 cup white sugar
1/8 tsp salt
1 tsp vanilla extract
1 1/2 cups heavy whipping cream
In a small bowl beat whipping cream until stiff peaks form; set aside.In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth.
Gently fold the cream cheese mixture and whipped cream together.
I topped mine with a little toasted coconut
Enjoy with your friends and family!
Source: I'm Jus Sayin
Cherry Danish Cake
Yield: 15-18 Servings
Prep time: 10 M
Cook time: 35 M
Total time: 45 M
INGREDIENTS:
Cake:
1 cup sour cream (see notes)
4 eggs
1/2 cup brown sugar
1/2 cup melted butter
1/2 teaspoon cinnamon
1 box yellow cake mix
1 can cherry pie filling
Sour Cream Icing (recipe below)
1/2 cup slivered almonds
Sour Cream Icing:
1 tablespoon sour cream
2 tablespoons half & half
2/3 cup powdered sugar
1/2 teaspoon almond extract
Sour Cream Icing:
1 tablespoon sour cream
2 tablespoons half & half
2/3 cup powdered sugar
1/2 teaspoon almond extract
INSTRUCTIONS:
How to cook Cherry Danish Cake
Cake:
1. Preheat oven to 350 degrees then spray a 13x9 baking dish with cooking spray or grease with butter.
2. Remove one tablespoon of sour cream then set aside to be used in Sour Cream Icing. Add remaining sour cream, eggs, brown sugar, melted butter and cinnamon in a large mixing bowl then whisk until eggs are thoroughly incorporated. Add cake mix then whisk just until batter is combined and smooth. Spread batter into prepared baking dish.
3. Dot the batter evenly with small spoonsful of cherry pie filling. Bake cake for 35-40 minutes or until cake is cooked through.
4. Cool cake for 30 minutes then drizzle with Sour Cream Icing and top with slivered almonds.
5. Store at room temperature.
Sour Cream Icing:
1. Combine all ingredients then whisk until smooth. Add more half & half or powdered sugar as needed to make the icing thicker or thinner. You want the consistency to be as thick as it can be while still remaining thin enough to drizzle.
NOTES:
Be sure to note that you will use one tablespoon of the sour cream from the cake ingredients to be used in the Sour Cream Icing ingredients.
Substitute milk or cream for the half & half if needed - each of these will work.
Source: Mandy Rivers | South Your Mouth
5-Ingredient Apple Dump Cake
Prep 20 MIN
Total 1 HR 20 MIN
Servings 12
Ingredients
6 cups coarsely chopped peeled apples (6 medium)
1/2 cup sugar
1 1/2 teaspoons ground cinnamon
1 box Betty Crocker™ Super Moist™ yellow cake mix
3/4 cup butter, melted
Steps
1 Heat oven to 350°F. Spray 13x9-inch (3-quarts) glass baking dish with cooking spray.
2 In baking dish, mix chopped apples, sugar and cinnamon. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
3 Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving.
Expert Tips Make sure to spread out the cake mix so there are not large mounds on top of the cake.
Serve with sweetened whipped cream or vanilla ice cream to put this dessert over the top.
Nutrition Information
Serving Size: 1 Serving Calories310 Calories from Fat120 Total Fat13g20% Saturated at8g41% Trans Fat0g Cholesterol30mg10% Sodium350mg15% Potassium80mg2% Total Carbohydrate47g16% Dietary Fiber1g6% Sugars30g Protein1g % Daily Value*: Vitamin A 8% Vitamin C 2% Calcium 8% Iron 4%
Exchanges: 1/2 Starch; 0 Fruit; 2 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; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Betty Crocker Dump-and-Go Dinners with 10 Ingredients (or Fewer)
Fruity Summer Sangria
Ingredients
2 bottles red wine, like Merlot, Shiraz (I use inexpensive wine)
2 cups strawberry simple syrup (recipe below)
20 oz can pineapple, including juice (chunks or slices)
2 cups cranberry juice, I use cran-raspberry lite
1 cup fresh blueberries
1 cup fresh strawberries, sliced
2 large oranges, sliced into wedges (remove seeds)
1 lemon sliced into wedges (remove seeds)
1 lime sliced into wedges (remove seeds)
How to Make Simple Syrup
In a sauce pan add 1 cup water and 1 cup sugar. Add 1/2 cup sliced strawberries. Over medium to medium-high heat, bring to a boil, stirring constantly until sugar is dissolved. Once ready, remove the strawberries and discard them. Allow the syrup to cool to room temp.
Directions for Sangria
In a large 4 quart pitcher, pour the wine, strawberry simple syrup, pineapples with their juice, and cranberry juice - mix well. Next, squeeze the juice from the orange, lemon and lime wedges and toss in the wedges when done. Toss in the strawberries and blueberries, stir. Place sangria in fridge for several hours or overnight. When ready, pour over glass filled with ice, garnish with fresh berries and or fruit wedge. Enjoy!
Sangria only lasts for a few days, so only make what you plan on consuming.
Tip
For a less sweet sangria, use half the amount of simple syrup.
Source: Sweet Little Bluebird
Italian Pork Chops
Prep 5 MIN
Total 25 MIN
Servings 4
Ingredients
1/2 cup Original Bisquick™ mix
1/3 cup Italian dressing
1/2 cup Progresso™ garlic herb bread crumbs
4 pork boneless loin chops, 1/2 inch thick (1 1/2 pounds)
2 tablespoons vegetable oil
Steps
1 Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
2 Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
Expert Tips
Use regular Italian dressing rather than fat-free for more flavor and a better coating.
Make it super simple. Serve these savory pork chops with cooked broccoli, carrot sticks and whole-grain rolls. Dessert? Cookies or ice cre
Nutrition Information Serving Size: 1 Serving Calories425 Calories from Fat235 Total Fat26 g Saturated Fat5 g Cholesterol70 mg Sodium550 mg Potassium360 mg Total Carbohydrate21 g Dietary Fiber1 g Protein25 g % Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 12% Exchanges: 1 1/2 Starch; 3 High-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.
Source: Bisquick box
Piggy Pie Dessert
This classic dessert is a family favorite!
PREP TIME 15 MINS
COOK TIME 20 MINS
SETTING TIME 10 MINS
TOTAL TIME 35 MINS
SERVINGS: 12
Ingredients
1/2 cup (113g) butter, melted
1 1/2 cups (192g) all-purpose flour
1 cup chopped pecans
1 container (16-ounce) whipped topping
1 package (8-ounce) cream cheese
1 cup (128g) confectioners' sugar
1 box (3.9-ounce) instant chocolate pudding mix
1 box (3.9-ounce) instant vanilla pudding mix
4 cups milk, divided (I used whole milk)
1 cup heath chips optional
Instructions
Preheat oven to 375°F (190°C).
In a medium bowl, combine butter, flour, and chopped pecans. Using a fork, combine ingredients well, then pat into bottom of a prepared 9x13 pan. (baking spray or parchment to prepare)
Bake at 375°F (190°C) for 15-20 minutes. (Keep an eye on it so the edges don't burn.) Allow to cool.
In a medium bowl, combine chocolate pudding mix with 2 cups milk. Allow to set for at least 5 minutes.
In a medium bowl, combine vanilla pudding mix with 2 cups milk. Allow to set for at least 5 minutes.
Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 (8-ounces) of the whipped topping. Spread over cooled crust.
Spread the chocolate pudding over the cream cheese mixture.
Spread the vanilla pudding over the chocolate pudding.
Spread remaining 1/2 container of whipped topping over vanilla pudding.
Sprinkle with 1/2 cup mini chocolate chips. Sprinkle 1/2 cup-1 cup of heath chips.
Source: I Am Baker
Chicken Bacon Ranch Poppers (Keto friendly)
Note from Maggie: I got this off Facebook. They didn't seem to be poppers without some "pop" so I added 1 large fresh jalapeno, minced. I think I'll add 2 next time!
These Keto friendly poppers will make everyone want to go on the the Keto diet. They are easy to make and taste like a next level chicken nugget. What's not to love?
YIELDS: 15
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
Cooking spray
1 lb. ground chicken
6 slices bacon, cooked and chopped
1 large egg, beaten
1 tbsp. ranch seasoning
Kosher salt
Freshly ground black pepper
Ranch, for dipping (optional)
DIRECTIONS
Preheat oven to 375° and grease a baking sheet with cooking spray. In a large bowl, mix together chicken, bacon, egg, and ranch seasoning and season with salt and pepper.
Form mixture into tablespoon-size balls and flatten slightly. Place on prepared baking sheet and bake until golden and cooked through, 30 minutes.
Serve with ranch for dipping, if using.
Source: Delish, via Facebook