Mel's Favorite Fare Archive melb@imetweb.net  Home Subscribe Photos

8/26/10
This week we have recipes from two contributors. I’m always glad to 
have people share their favorite recipes with me.
Red tomato pie - Kim Estep
  7 C diced red tomatoes
  1 3/4 C sugar
  1 C flour
  2 tsp. cinnamon
  1 tsp. nutmeg
  1/2 tsp. ground cloves
Mix all ingredients in a mixing bowl. Mixture will become more liquid 
when stirred. Pour into two 10-inch pie crusts. Bake at 350 degrees 
for 50-60 minutes or until set and brown. Good served warm with ice 
cream.
––––
Pineapple zucchini cake - Cheryl Welty
  3 eggs
  1 C brown sugar
  1 tsp. soda
  1 C vegetable oil
  1 C crushed pineapple, drained
  1 C chopped nuts
  1 tsp. salt
  1 C white sugar
  1 tsp. baking powder
  2 tsp. vanilla
  3 C flour
  1/2 C raisins
  2 C grated zucchini
Beat eggs well and add brown sugar and white sugar, beating well 
after each addition. Add oil and flour along with salt, soda, baking 
powder and vanilla. Then mix pineapple, raisins, nuts and zucchini. 
Pour into a greased and floured 9x13 cake pan and bake at 350 degrees 
for 1 hour.
––––
Tomato and basil quiche
  2 oz. pkg. refrigerated bread stick dough
  1 tsp. olive oil
  1 C slivered onion
  1 clove garlic, minced
  3/4 C shredded mozzarella
  1 C sliced plum tomatoes
  1/4 C shredded fresh basil
  1 C evaporated skimmed milk
  1 1/2 tsp. cornstarch
  1/4 tsp. freshly ground pepper
  2 eggs and 1 egg white
Separate dough into strips. Coil one strip around itself in spiral. 
Add second strip to the end of the first pinching ends to seal; 
continue coiling to make an 8-inch flat circle. Then roll into 13 
inch circle, fit into 9-inch quiche dish, coated with cooking spray, 
flute edges. In a skillet, heat oil until hot, sauté onion and garlic 
8 minutes until browned. Spread mixture on crust. Sprinkle with cheese.
Top with tomato slices and basil. Process next five ingredients in 
blender until smooth. Pour over tomatoes. Bake at 350 degrees for 45 
minutes or until a knife comes out clean; let stand 10 minutes. 
Serves six.
––––
“There is one thing to be said for a diet — it certainly improves the 
appetite.”
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

8/19/10
Everyone who has a garden has an abundance of tomatoes right now. 
Here are some good uses for this wonderful fruit.
Tomato and brie focaccia
  purchased pizza crust
  1/4 C plus 1 TBS. olive oil, divided
  2 C fresh tomatoes, diced
  2 garlic cloves, minced
  1 tsp. Italian seasoning
  6 (oz.) brie cheese, cut into half-inch cubes
Place prepared pizza crust in greased 13x9 baking pan.
In small bowl, combine tomatoes, garlic, Italian seasoning and 
remaining oil. Spread over dough; top with cheese. Bake at 375 
degrees for 25-30 minutes or until golden brown and cheese is melted. 
Place pan on wire rack to cool and slice into squares.
––––
Country style tomatoes
  4 large tomatoes
  1 pkg. (8 oz.) cream cheese, softened
  1/4 C minced fresh parsley
  1 1/2 tsp. minced fresh basil
  1 garlic clove, minced
  1/4 tsp. salt
  1/4 C flour
  1 C panko bread crumbs
  1 egg
  1 TBS. milk
  3 TBS. butter
  3 TBS. olive oil
Cut each tomato into four thick slices; place on paper towels to 
drain. Meanwhile, in a small bowl, beat cream cheese, parsley, basil, 
garlic and salt until blended. Spread cream cheese mixture over eight 
tomato slices; top with remaining tomato slices.
Place flour and bread crumbs in separate shallow bowls. In another 
bowl, whisk egg and milk. Coat top and bottom of each tomato sandwich 
with flour, dip into egg mixture, then coat with crumbs.
In a large skillet, heat butter and oil over medium-hot heat. Fry 
tomato sandwiches in batches for 3-4 minutes on each side or until 
golden brown. Drain on paper towels and serve immediately.
––––
Mediterranean bites
  1 pkg. (17.3 oz.) frozen puff pastry, thawed
  1 1/2 C shredded Gouda cheese
  6 tomatoes cut into 1/4-inch slices
  1/4 C pitted ripe olives, coarsely chopped
  1 C crumbled feta cheese
  minced fresh basil and oregano
Unfold puff pastry; cut each sheet into 16 squares. Transfer squares 
to greased baking sheets. Sprinkle with Gouda cheese; top with 
tomatoes, olives and feta cheese. Bake at 400 degrees for 14-18 
minutes or until golden brown. Sprinkle with herbs and serve warm or 
at room temperature.
––––
  “Good manners is being able to put up with bad ones.”
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

8/12/10
This is all you need for the perfect summer meal.
Spicy grilled chicken
  2/3 C honey
  1 (1.25 oz.) pkg. taco or chili seasoning mix
  2 TBS. white wine vinegar
  1/2 TBS. finely grated orange rind
  2 TBS. orange juice
  3 green onions, minced white and green parts
  2 garlic cloves, minced
  2 TBS. minced fresh rosemary leaves
  6 boneless, skinless chicken breasts rinsed and patted dry
  Rosemary sprigs, optional
Combine honey, taco seasoning mix, vinegar, orange rind, orange 
juice, green onions, garlic and rosemary in a shallow dish; mix well. 
Add chicken and turn several times to coat. Cover with plastic wrap 
and refrigerate at least 8 hours or overnight.
Remove chicken; discard marinade. Prepare grill. Grill chicken, 
covered with the grill lid on, 6 minutes on each side or until no 
longer pink in the center. Garnish with fresh rosemary sprigs, if 
using. Serves six.
  –––
Mediterranean salad
  1 C Progresso chicken broth (from 32 oz. carton)
  3/4 C uncooked couscous
  1 C cubed plum (Roma) tomatoes (3 medium)
  1 C cubed unpeeled cucumber (1 small)
  1/2 C halved pitted kalamata olives
  1/4 C chopped green onions (about 4 medium)
  1/4 C chopped fresh or 1 TBS. dried dill weed
  2 TBS. lemon juice
  2 TBS. olive or vegetable oil
  1/8 tsp. salt
  2 TBS. crumbled feta cheese
In 2-qt. saucepan, heat broth to boiling. Stir in couscous; remove 
from heat. Cover; let stand 5 minutes.
In large bowl, place tomatoes, cucumber, olives, onions and dill 
weed. Stir in couscous.
In small bowl, beat lemon juice, oil and salt with wire whisk until 
well blended; pour over vegetable mixture and toss. Cover; 
refrigerate 1 hour to blend flavors.
Just before serving, sprinkle with cheese.
–––
Peaches and cream pie
  48 Nilla wafers, finely crushed about 1 1/2 C
  1/3 C butter, melted
  3/4 C boiling water
  1 pkg. (4 serving size) Jello orange flavor gelatin
  2 C ice cubes
  1/2 C thawed cool whip whipped topping
  2 fresh peaches, peeled, chopped
Mix wafer crumbs and butter; press into bottom and up side of 9-inch 
pie plate. Stir boiling water into dry gelatin mix in medium bowl 
with wire whisk until completely dissolved. Add ice cubes, stir until 
gelatin is slightly thickened. Remove any unmelted ice. Add whipped 
topping; stir until well blended. Gently stir in peaches.
Refrigerate 15 minutes or until gelatin mixture is thick enough to 
mound; spoon into crust. Refrigerate 3 hours or until set. Store in 
refrigerator.
–––
  “Be kind to unkind people – they need it the most.”
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

8/5/10
Hors d’oeuvres are a great beginning to any party menu. Here are 
some easy ones to try.
Artichoke starters
1 (14 oz.) can artichoke hearts,
1 C mayonnaise
1 C grated parmesan cheese
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
Preheat oven to 350 degree. Mash artichokes in a large bowl. Stir in 
mayonnaise, parmesan cheese, garlic powder and cayenne pepper, mixing 
well. Place in buttered 1 quart casserole dish. Bake uncovered for 20 
minutes. Serve with melba toast, crackers or veggie sticks.
––––
Clam dip
1 (8 oz.) pkg. cream cheese
1/4 C lemon juice
2 tsp. Worcestershire sauce
1 (6 oz.) can chopped clams
save 1/3 C water from clams
Soften cream cheese. Add lemon juice, Worcestershire sauce and water 
from clams. Mix well. Add clams. Serve with potato chips.
––––
Zucchini appetizer
3 C unpeeled zucchini, grated
1/2 C finely chopped onion
2 TBS parsley
1/2 tsp. dried marjoram
1/2 C vegetable oil
1 C Bisquick
1/2 C parmesan cheese, grated
1 clove garlic, chopped
4 eggs, slightly beaten
1/2 tsp. garlic salt
dash of pepper
Mix everything together and put into a greased 9x11 pan. Bake at 350 
degrees for about 25 minutes or until browned. Remove from oven and 
let stand for 2 to 3 minutes. Cut in 1-inch squares and serve warm as 
hors d’oeuvres or cut larger and serve as a side dish.
–––
“The best way to lose weight is to eat all you want of everything you 
don’t like.”
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/29/10
Summer recipes are the best. These only require a short time in a 
potentially hot kitchen.
Shrimp kabobs
  10 slices fully cooked bacon, cut in half
  20 uncooked large shrimp (about 1 lb.), peeled, deveined
  2 zucchini, trimmed, cut into 10 slices each
  2 yellow peppers, cut into 10 pieces each
  1 C barbecue sauce
Heat grill to medium heat. Wrap 1 bacon piece around each shrimp. 
Thread 2 each shrimp, zucchini slices and pepper pieces alternately 
onto 10 skewers. Grill 3 to 4 min on each side or until shrimp turn 
pink, turning and brushing occasionally with barbecue sauce.
–––
Easy brownie shortcake
  1 pkg. (19 to 21 oz.) brownie mix
  1 container (16 oz.) sour cream, divided
  1 C thawed Cool Whip whipped topping
  1 TBS. powdered sugar
  1 tsp. vanilla
  3 C cut-up mixed kiwi and fresh strawberries
Heat oven to 350 degrees. Prepare brownie batter as directed on 
package; stir in 1/2 cup sour cream. Spoon into greased and floured 9-
inch round pan. Bake 45 min.; cool 10 min. Remove from pan to wire 
rack; cool completely. Mix remaining sour cream, Cool Whip, sugar and 
vanilla. Cut brownie horizontally in half. Stack layers on plate, 
filling with half the sour cream mixture. Top with remaining sour 
cream mixture and fruit.
–––
Summer pasta
  4 large ripe tomatoes
  1 C olive oil
  2 cloves garlic, chopped
  fresh basil to taste
  salt and pepper
  1 lb. pasta, any type
  1/2 C grated mozzarella cheese
Cut tomatoes into pieces and put in a large bowl. Add olive oil, 
garlic, basil, salt and pepper. Marinate for 8 hours or overnight. 
Boil pasta, drain. Add mozzarella to hot pasta. Combine in bowl with 
tomatoes and olive oil. Serve.
–––
  “Spaghetti is the stuff you wind around your fork and then drop in 
your lap.”
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/22/10
Three good summer recipes are coming up!
Spicy ribs
1/2 C packed brown sugar
1/2 C unsweetened cocoa powder
2 TBS minced garlic
1 TBS onion powder
1 TBS coarse kosher salt
1/2 tsp. ground red pepper (cayenne)
4 lb. pork baby back ribs
1 C Bull’s-eye Guiness Draught Beer Blend Barbecue Sauce
Heat oven to 350 degrees. Mix sugar, cocoa powder, garlic and 
seasonings. Rub onto both sides of ribs. Place in 13x9-inch foil-
lined pan. Bake 1 hour. Heat grill to medium-high heat; cover grill 
grates with additional foil. Transfer ribs from pan to grill. Grill 
20 min. or until done, turning and brushing occasionally with 
barbecue sauce.
––––
Pork tenderloin - sweet and hot
1 pork tenderloin (1 lb.)
1/4 C Catalina dressing, divided
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. dry mustard
1/2 tsp. paprika
1/4 tsp. dried thyme leaves
1 TBS honey
Heat oven to 425 degrees. Brush meat with 2 TBS dressing. Mix dry 
ingredients; rub onto meat. Place in pan. Mix remaining dressing and 
honey; set aside. Bake 25 min. or until meat is done (160 degrees), 
brushing with dressing mixture after 15 min.
Remove meat from oven; cover with foil. Let stand 5 min. before slicing.
––––
Fancy barbecue chicken
Barbecue Sauce:
2 TBS honey
1-1/2 tsp. hot pepper sauce
1/4 tsp. garlic powder
1 broiler-fryer chicken (3 lb.), cut up
Heat greased grill to medium heat. Mix all ingredients except 
chicken. Grill chicken 35 to 40 min. or until done (165 degrees), 
turning occasionally and brushing with barbecue sauce mixture for the 
last 10 min.
––––
  “Turnip greens are better than nothing. Ask the people who have 
tried both!”
–––
  If you would like to share a recipe with me, just send it to the J-
T or email it to me.
(Melanie Behrens - melb@imetweb.net)

7/15/10
These are summertime recipes perfect for all fruit available now.
Watermelon smoothies
3 C cubed seedless watermelon
1 C crushed ice
1 C watermelon, raspberry or lime sherbet
4 tsp. lime juice
2 tsp. miniature chocolate chips
In a blender combine watermelon, ice, sherbet and lime juice; cover 
and process until smooth. Stir if necessary. Pour into chilled 
glasses; sprinkle with chocolate chips. Serve immediately.
––––
Chilled cantaloupe soup
3/4 C orange juice
1 C yogurt
1 medium cantaloupe, seeded and cubed
1 TBS. honey
1/4 tsp. salt
1/4 tsp. nutmeg
1/8 tsp. cayenne pepper
six mint sprigs
Place orange juice, yogurt and cantaloupe in a blender; cover and 
process until pureed. Add honey, salt, nutmeg and pepper; cover and 
process until smooth. Refrigerate for 1 hour before serving and then 
garnish with mint sprigs.
––––
Watermelon salsa
2 C diced seeded watermelon
3/4 C chopped onion
3/4 C black beans, rinsed and drained
2 jalapeno peppers seeded and chopped
1/4 C minced fresh cilantro
2 tsp. brown sugar
1 garlic clove, minced
1/2 tsp. salt
In a small bowl, combine all ingredients. Cover and refrigerate for 
at least 1 hour. Drain before serving on tortilla chips.
–––
“Nothing lasts as long as a box of cereal you don’t like.”
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/8/10
Bananas are tasty and I believe they are good for you, so here are 
three desserts featuring them.
Chocolate banana ice box cake
  2 (4-serving size) pkgs. cook and serve (not instant) chocolate 
pudding and pie filling
  milk to make pudding
  2 pkgs. lady fingers
  2 or 3 and ripe bananas sliced into rounds
  whipped topping
  1/2 C chopped salted peanuts
Prepare pudding according to directions on package. Line a 9x13 
baking dish with a layer of lady fingers. Cover with half of banana 
slices. Spoon half of pudding on top. Repeat layers of lady fingers, 
bananas and chocolate pudding. Refrigerate for 3 to 5 hours.
To serve, top with whipped topping and sprinkle with chopped peanuts. 
Serves 8 to 10.
–––
Cream cheese banana nut bread
  1 1/4 C chopped pecans, divided
  1/4 C butter, softened
  1 (8 oz. pkg.) cream cheese, softened
  1 C sugar
  2 large eggs
  1 1/2 C whole wheat flour
  1 1/2 C all purpose flour
  1/2 tsp. baking powder
  1/2 tsp. baking soda
  1/2 tsp. salt
  1 C buttermilk
  1 1/2 C mashed very ripe bananas, about four medium
  1/2 tsp. vanilla
Preheat oven to 350 degrees. Place 3/4 cup pecans in a single layer 
on a baking sheet and bake 12 to 15 minutes or until toasted stirring 
after 6 minutes. Beat butter and cream cheese at medium speed with 
electric mixer until creamy. Gradually add sugar, beating until light 
and fluffy. Add eggs, one at a time, beating just until blended after 
each addition.
Combine whole wheat flour and next four ingredients; gradually add to 
butter mixture alternately with buttermilk, beginning and ending with 
flour mixture. Beat at low speed just until blended after each 
addition. Stir in bananas, 3/4 cup toasted pecans and vanilla.
Spoon batter into two greased and floured 8x4 loaf pans. Sprinkle 
with remaining 1/2 cup pecans. Bake at 350 degrees for 1 hour or 
until a long wooden pick inserted in center comes out clean and sides 
of bread pull away from the pan, shielding with aluminum foil during 
last 15 minutes to prevent excessive browning. Cool bread in pans on 
wire racks 10 minutes. Remove from pans to wire racks. Let cool 30 
minutes.
–––
Banana split cake
  9 Graham crackers, finely crushed
  1 C sugar, divided
  1/3 C butter, melted
  2 pkgs. (8 oz. each) cream cheese, softened
  1 can (20 oz.) crushed pineapple in juice, drained
  6 bananas, divided
  2 C cold milk
  2 pkgs. (4-serving size each) vanilla flavor instant pudding and 
pie filling
  2 C thawed Cool Whip, divided
  1 C chopped pecans
Mix Graham crumbs, 1/4 cup sugar and butter; press into bottom of 
13x9 pan. Freeze 10 minutes. Beat cream cheese and remaining 3/4 cup 
sugar with electric mixer until well blended. Spread carefully over 
crust; top with pineapple. Slice four of the bananas; arrange over 
pineapple.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire 
whisk 2 minutes or until well blended. Gently stir in 1 cup of 
whipped topping; spread over banana layer in pan. Top with remaining 
1 cup whipped topping. Refrigerate at least 5 hours. Slice remaining 
2 bananas just before serving; arrange over dessert. Sprinkle with 
pecans. Store leftovers in refrigerator. Yields 24 servings.
–––
  “A gentleman is one who uses a butter knife when dining alone.”
–––
  If you would like to share a recipe with me, just send it to the J-
T or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

7/1/10
Everyone loves chicken cooked on the grill, so here are three 
possibilities for summer entertaining.
Grilled brushetta chicken
4 small boneless skinless chicken breast halves
1/4 C sun-dried tomato dressing, divided
1 tomato, finely chopped
1/2 C shredded mozzarella cheese
1/4 C chopped fresh basil
Heat grill to medium heat. Cover half grill grate with sheet of heavy-
duty foil. Place chicken in large resealable plastic bag. Add 2 TBS. 
dressing; seal bag. Turn bag over several times to evenly coat 
chicken with dressing. Refrigerate 10 min. Remove chicken from bag; 
discard bag and dressing. Place chicken on uncovered side of grill; 
cover with lid. Grill 6 min.
Meanwhile, combine remaining dressing, tomatoes, cheese and basil. 
Turn chicken over; place on foil. Top with tomato mixture. Grill, 
covered, 8 min. or until chicken is 165 degrees.
––––
Teriyaki grilled chicken
1/3 C soy sauce
1/4 C canola oil
2 green onions, thinly sliced
2 TBS. plus 1 1/2 tsp. honey
2 TBS. sherry or chicken broth
2 garlic cloves, minced
1 tsp. minced fresh ginger root
6 bone-in chicken breast halves
In a large resealable plastic bag, combine first seven ingredients; 
add chicken. Seal bag and turn to coat; refrigerate for at least 5 
hours. Drain and discard marinade. Prepare grill for indirect heat, 
using a drip pan. Place chicken skin side down on grill rack. Grill, 
covered, over indirect medium heat for 40 to 50 minutes or until a 
meat thermometer reaches 170 degrees.
––––
Spicy grilled chicken
2/3 C honey
1 (1.25 oz.) pkg. taco or chili seasoning mix
2 TBS. white wine vinegar
1 1/2 TBS. finely grated orange rind
2 TBS. orange juice
3 green onions, minced
2 garlic cloves, minced
2 TBS. minced fresh rosemary leaves
6 boneless, skinless chicken breasts, rinsed and patted dry
Combine honey, taco seasoning mix, vinegar, orange rind, orange 
juice, green onions, garlic and rosemary in a shallow dish; mix well. 
Add chicken and turn several times to coat. Cover with plastic wrap 
and refrigerate 8 hours or overnight. Remove chicken; discard 
marinade. Prepare grill. Grill chicken, covered with grill lid 6 
minutes on each side or until no longer pink in center. Serves 6.
–––
“A wedding anniversary is a celebration of love, trust, partnership, 
tolerance and tenacity. The order varies for any given year period.”
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

6/24/10
Some of the best desserts have warm fruit in them . Here are 
several to try.
Raspberry cream coffee cake
nonstick cooking spray
1 1/4 C all-purpose flour
1 1/4 tsp. baking powder
1 tsp. finely shredded lemon or orange peel
1/4 tsp. baking soda
1/4 tsp. salt
3/4 C granulated sugar
3 TBS. butter or margarine, softened
1/4 C refrigerated or frozen egg product, thawed
1 tsp. vanilla
1/2 C buttermilk
2 oz. reduced-fat cream cheese, softened
1/4 C granulated sugar
2 TBS. refrigerated or frozen egg product, thawed
1 C raspberries or thinly sliced apricots or nectarines
extra raspberries or thinly sliced apricots or nectarines (optional)sifted powdered sugar Lightly coat a 9x11/2-inch round baking pan with cooking spray; set 
aside. In a medium bowl stir together flour, baking powder, lemon  peel, baking soda, and salt. Set aside. In a medium mixing bowl beat  3/4 cup granulated sugar and butter with an electric mixer on medium  to high speed until combined. Add 1/4 cup egg product and vanilla.  Beat on low to medium speed for 1 minute. Alternately add flour  mixture and buttermilk to egg mixture, beating just until combined  after each addition. Pour into prepared pan.In a small mixing bowl, beat cream cheese and 1/4 cup granulated  sugar on medium to high speed until combined. Add 2 tablespoons egg  product. Beat until combined. Arrange 1 cup raspberries over batter  in pan. Pour cream cheese mixture over all. Bake in a 375 degree oven  for 30 to 35 minutes or until a wooden toothpick inserted near center  comes out clean. Cool slightly on wire rack. Serve warm. If desired,  top with additional fruit. Sprinkle with powdered sugar. Makes 10 
servings.
  –––
Berry pudding cake
nonstick cooking spray
2 eggs
1/4 C sugar
1 tsp. vanilla
dash salt
1 C fat-free milk
  /2 C all-purpose flour
1/2 tsp. baking powder
3 C assorted fresh berries (such as raspberries, blueberries, and/or  sliced strawberries) Preheat oven to 400 degree. Lightly coat six 6-oz. individual quiche 
dishes with nonstick cooking spray. Arrange in a 15x10x1-inch baking  pan; set aside. In a medium bowl, combine eggs, granulated sugar,  vanilla, and salt; whisk until light and frothy. Whisk in milk until  combined. Add flour and baking powder; whisk until smooth. Divide  berries among prepared quiche dishes. Pour batter over berries.  (Batter will not cover berries completely.) Bake about 20 minutes or  until puffed and golden brown. Serve warm. If desired, sift powdered 
sugar over each serving. Makes 6 servings.
–––
Frozen berry-orange bombe
3 C strawberry or raspberry sorbet, softened
2 C low-fat or light chocolate ice cream
1 TBS. orange liqueur or orange juice
2 C fresh raspberries, blueberries, blackberries, and/or strawberries
fresh mint sprigs (optional)
Line a 2-qt. bowl with plastic wrap. Press sorbet on bottom and two-thirds up the sides of the bowl to form a shell. Cover and freeze at  least 1 hour. Soften chocolate ice cream. Gently stir in orange  liqueur or orange juice. Spoon into the center of the sorbet shell,  pressing down to remove air bubbles. Cover and freeze for at least 4  hours. Unmold frozen mixture. Remove plastic wrap. Serve with  berries. If desired, garnish with mint. Makes 10 servings.
–––
“It’s what guests say after the party that counts.”
–––
If you would like to share a recipe with me, just send it to the J-T 
or e-mail it to me.
(Melanie Behrens - melb@imetweb.net)

6/17/10
This week we are back to desserts. These are for the grill, perfect for summer!
Grilled cherry delight
1/2 C granulated sugar
2 TBS. cornstarch
6 C fresh or frozen unsweetened pitted tart red cherries
1/4 tsp. almond extract
1/2 of 8-oz. pkg. cream cheese, softened
2 TBS. packed brown sugar
1 TBS. lemon juice
1/2 of 10.75-oz. loaf frozen pound cake, thawed and coarsely crumbled
2 TBS. butter, melted
In a large saucepan, combine granulated sugar and cornstarch; stir in cherries. Cook and stir over medium heat until thickened and bubbly. Remove from heat and stir in almond extract.
In a small bowl, beat together cream cheese, brown sugar, and lemon juice with an electric mixer on low to medium speed until smooth.
Spoon about half of fruit mixture into a 2-quart disposable foil pan. Dollop cream cheese mixture over fruit mixture in foil pan. Spoon remaining fruit mixture over cream cheese mixture. Cover pan tightly with foil.
Place foil pan on rack in center of grill. Cover; grill for 15 minutes. Uncover pan. Sprinkle top of fruit mixture with cake pieces and drizzle with butter. Keep pan uncovered. Cover grill; grill for 10 minutes more. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place foil pan on grill rack over burner that is off. Grill as above.) Cool on wire rack for 30 minutes. Serve warm. Makes 6 servings.
---
Grilled strawberry and limoncello sorbet
2 C granulated sugar
2 C water
1 TBS. finely shredded lemon peel
1 1/2 C lemon juice
2 TBS. limoncello
48 medium strawberries
1 C powdered sugar
For sorbet: In a medium saucepan, combine granulated sugar and the water. Bring to boiling, stirring until sugar is dissolved. Stir in lemon peel, lemon juice, and limoncello. Cover and chill.
Transfer mixture to a 2- to 4-quart ice cream freezer; freeze according to the manufacturer's directions. Transfer sorbet to a non-metallic freezer container. Cover and freeze for 8 to 24 hours or until firm.
On 16 6-inch skewers, thread strawberries, leaving 1/4 inch between pieces. (If using wooden skewers, soak them in water for at least 30 minutes before grilling.) Dip strawberries into powdered sugar, turning to coat. For a charcoal grill, place strawberry skewers on greased rack of an uncovered grill directly over medium-low coals. Grill about 6 minutes or until strawberries are heated through, turning frequently to heat evenly. (For a gas grill, preheat grill. Reduce heat to medium-low. Place strawberry skewers on grill rack over heat. Cover and grill as above.) Serve strawberries with sorbet. Makes 8 servings.
---
Grilled bananas Suzette
2 medium ripe, yet firm, bananas
3 TBS. sugar
2 TBS. orange liqueur
2 TBS. orange juice
1 TBS. butter
1/8 tsp. ground nutmeg
1/2 of 10 3/4-oz. pkg. frozen pound cake, thawed and cut into 4 slices
shredded orange peel (optional)
ground nutmeg (optional)
Peel bananas; bias-slice each banana into 8 pieces. Preheat a heavy 8-inch skillet on rack of an uncovered grill directly over medium heat for 2 minutes. Add sugar, liqueur, juice, and butter. Cook about 1 minute or until butter is melted and sugar begins to dissolve. Add bananas and cook about 4 minutes more or just until bananas are tender, stirring once. Stir in nutmeg. Set skillet to side of grill rack. Add pound cake slices to grill rack; grill cake about 1 minute or until golden brown, turning once halfway through cooking.
To serve, spoon bananas and sauce over pound cake slices. If desired, garnish with shredded orange peel and additional nutmeg. Makes 4 servings.
Note: Heat from grill will blacken outside of skillet, so use cast-iron or old skillet.
---
"Etiquette is getting sleepy in company and not showing it!"

6/10/10
This week we’re dealing with the sunny, beautiful, tart lemon. These are all lemon desserts, perfect for the warm summertime.
Lemon blueberry pizza
  1 pkg. (18 oz.) refrigerated sugar cookie dough
  1 pkg. (8 oz.) cream cheese, softened
  2 TBS sugar
  1 carton (6 oz.) lemon yogurt
  2 C fresh blueberries
  Press cookie dough onto an ungreased 12-inch pizza pan. Bake at 350 degrees for 12 to 15 minutes or until golden brown. Cool on a wire rack.
  In a small bowl, beat cream cheese and sugar until smooth. Stir in yogurt. Spread over crust to within 1/2 inch of edges. Sprinkle with blueberries. Cut into wedges. Refrigerate leftovers. Yields eight servings.
–––
Lemon tea bread
  1/4 C butter, softened
  1/2 C sugar
  1 egg
  1/2 tsp. grated lemon peel
  3/4 C all purpose flour
  1/2 tsp. baking powder
  dash salt
  1/4 C 2% milk
Lemon glaze
  1 TBS lemon juice
  2 TBS confectioners’ sugar
  In a small bowl, cream butter and sugar. Add egg and lemon peel, beat well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk.
  Transfer to a 5 3/4-inch x 3-inch loaf pan coated with cooking spray. Bake at 350 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Combine glaze ingredients; drizzle glaze over warm bread.
–––
Lemonade dessert
  1 1/2 C flour
  3/4 C packed brown sugar
  3/4 C cold butter
  3/4 C chopped pecans
  1/2 gallon vanilla ice cream, softened
  1 can (12 oz.) frozen pink lemonade concentrate, thawed
  In a small bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in pecans. Spread in a single layer into a greased 15x10x1 baking pan. Bake at 375 degrees for 9 to 12 minutes or until golden brown, stirring once. Cool on a wire rack for 10 minutes.
  In a large bowl, beat ice cream and lemonade until blended. Sprinkle half of crumbles into a greased 13x9 dish. Spread with ice cream mixture. Sprinkle with remaining crumbles. Cover and freeze overnight. Remove dessert from freezer 15 minutes before serving. 
Makes 12 to 15 servings.
–––
  “Scientists tell us we are what we eat. Nuts must be more common in diets and then we thought.”

6/3/10
It’s salad time and here are three recipes that will compliment any outdoor party.
Asparagus and cucumber salad
  1 lb. fresh asparagus, trimmed, cut into 1-inch lengths
  1 TBS. water
  1/2 C mayonnaise
  2 TBS. grated Parmesan cheese
  2 tsp. dill weed
  1/4 tsp. black pepper
  1 small cucumber, quartered lengthwise, sliced
Place asparagus in microwaveable casserole dish. Add water; cover with lid. Microwave on high 3 to 5 min. or until asparagus is crisp-tender; drain. Rinse with cold water; drain. Mix next 4 ingredients in large bowl. Add asparagus and cucumbers; toss to coat. Refrigerate 1 hour.
–––
Steakhouse potato salad
  3 lbs. small red potatoes (about 9), quartered
  1/2 C water
  1/2 C Miracle Whip dressing
  1/4 C ranch dressing
  6 slices of bacon, cooked, crumbled
  1 C shredded cheddar cheese
  4 green onions, thinly sliced
Place potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on high 12 to 15 min. or just until potatoes are tender; drain. Place in large bowl. Refrigerate 1 hour or until completely cooled. Mix dressings. Add to potatoes with remaining ingredients; mix lightly.
–––
Pasta and veggie salad
  1 pkg. (16 oz.) bow-tie pasta
  2 C broccoli florets
  1 each red onion and red pepper, chopped
  1 C halved cherry tomatoes
  1 bottle (8 oz.) Sun-Dried Tomato Dressing
  1/2 C grated Parmesan cheese
Cook pasta as directed on package, omitting salt and adding broccoli to boiling water for the last 3 min. Drain; rinse under cold running water. Place in large bowl. Add all remaining ingredients except cheese; mix lightly. Refrigerate 1 hour. Stir gently before serving; top with cheese.
–––
  “Happiness is like potato salad — when shared with others, it’s a 
picnic.”

5/27/10
This is soup week. I hope you enjoy these recipes.
Vegetable beef soup
5 lbs. chuck roast, in one piece
3 (15 oz.) cans beef broth
2 cloves fresh garlic, chopped
salt and pepper to taste
4 potatoes quartered and then cut in half
1 lb. fresh green beans, cut in half
5 ears fresh corn, kernels removed from husks
1 large bag frozen peas
3 bunches fresh carrots, diced
2 (16 oz.) cans diced tomatoes
1 large red onion, diced
In slow cooker, simmer roast, two cans of beef broth, garlic and salt and pepper on low all night. Add third can of broth, diced tomatoes and vegetables and continue cooking on low for another 4 hours to meld flavors. Season to taste and serve.
Pretty pink borscht
2 lbs. beets scrubbed with tops cut off (but not too close to the beet or it will bleed)
1 lemon
6 TBS. sugar
1 tsp. salt
1 C sour cream
Bring to a boil 5 cups of water. Cook beats until tender when pierced with a fork. Drain and reserve liquid (if cooking water is slightly dirty, strain through a cheesecloth). Blanch in cold water and peel. Chop in a food processor. Return beets to liquid. Add juice of lemon, sugar, salt and sour cream. Chill in refrigerator. Garnish with dill.
Artichoke sausage soup
12 oz. Italian sausage
2 (14 oz.) cans artichoke hearts
2 (28 oz.) cans diced Italian seasoned tomatoes
3/4 C water
1/2 tsp. Italian seasoning
1/2 tsp. basil
Brown sausage, drain fat. Cut hearts into bite-sized pieces and add to sausage. Add remaining ingredients and bring to a boil, then reduce heat and simmer for 10 minutes. Can be made in advance and actually tastes better with time for flavors to blend.
–––
“A wise husband buys his wife fine china so she won’t trust him to 
wash the dishes.”

5/20/10
Here’s all you need for a quick summer meal, especially the dessert. You may know that’s my favorite part!
Mediterranean dip
1 pkg. (8 oz.) cream cheese, softened
1 jar (7 oz.) roasted red peppers, drained, chopped
1 pkg. (4 oz.) crumbled Feta cheese
1/2 C chopped kalamata olives (about 40)
1/4 C Balsamic vinaigrette dressing
2 TBS. chopped fresh parsley
Spread cream cheese onto bottom of pie plate. Combine remaining ingredients; spoon over cream cheese. Serve with your favorite crackers.
–––
Tomato basil pasta and shrimp
3 C bow-tie pasta, uncooked
1/4 C Sun-dried tomato dressing, divided
1 lb. uncooked peeled deveined medium shrimp
1 C fat-free reduced-sodium chicken broth
1/2 tsp. each garlic powder and black pepper
4 oz. (1/2 of 8-oz. pkg.) Neufchatel cheese, cubed
2 C grape tomatoes
1/2 C shredded Parmesan cheese
8 fresh basil leaves, cut into strips
Cook pasta as directed on package. Meanwhile, heat 2 TBS. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet. Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min.
Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil. Serve.
–––
Mojito freeze
1 C finely crushed pretzels
1/4 C (1/2 stick) butter, melted
1 pkg. (8 oz.) cream cheese, softened
2/3 C sugar
Zest and juice from 1 large lime
2 TBS. finely chopped fresh mint
2 C thawed Cool Whip topping, divided
Mix pretzel crumbs and butter. Press onto bottom of plastic wrap-lined 9-inch round pan. Freeze until ready to use. Beat cream cheese, sugar, Zest, juice and mint with mixer until well blended. Whisk in 1 1/2 cups Cool Whip; spoon over crust. Freeze 4 hours and serve topped with remaining Cool Whip.
–––
“Childhood is that wonderful period when all you have to do to lose weight is take a bath!”

5/13/10
The members of Alpha Delta Kappa teacher’s sorority invited me to attend a recent meeting at which they prepared appetizers and desserts (which we ate) and they shared all recipes with me. Is this a job great or what? Now I’m going to share a few more of those recipes with you.
 From Florence Allen:
Drunken meatballs
  1 12 oz. beer or 12 oz. grape jelly
  12 oz. ketchup
  1 1/2 lb. ground round beef
Roll ground beef into 1-inch size meatballs and set aside. Boil together beer and ketchup. Add meatballs and simmer for 1 hour. You may serve or they can be refrigerated and reheated.
–––
 From Kim Kinsey:
World’s best chocolate chip cookies
  3/4 C sugar
  1 C brown sugar
  1 C butter
  1 TBS. vanilla
  2 eggs, slightly beaten
  3 C flour
  3/4 tsp. baking soda
  3/4 tsp. salt
  3 C semisweet chocolate chips or Reese’s pieces
  1 C chopped nuts, optional
Preheat oven to 350 degrees. In a large bowl, combine white and brown sugars. Add butter and cream together with sugars. Add vanilla and eggs, mixing well.
In a separate bowl, sift flour, baking soda and salt together. Add dry mixture to creamed mixture. Mix well; dough will be stiff. Add chocolate chips or Reese’s pieces. Add nuts, if desired.
Line cookie sheets with baking parchment or wax paper. Using a small ice cream scoop, drop dough onto cookie sheets. Bake 10-12 minutes. Remove from oven and cool on wire racks. Yields 2-3 dozen.
–––
 From Heather Dick:
Buffalo chicken dip
  1/2 to 1 C Franks hot sauce
  1 8 oz. cream cheese
  1 C cooked, diced or shredded chicken
  1/2 C sharp cheddar cheese
  1/4 C Roquefort cheese, crumbled
  1/2 C bottled ranch salad dressing
Soften cream cheese with hot sauce in microwave before adding other ingredients. Mix all together and scoop into pie plate. Bake at 350 degrees for 20-25 minutes. Serve with scooper type chip. It can be very hot and spicy depending on how much hot sauce used.
–––
  “The worst thing about accidents in the kitchen is that you usually 
have to eat them.”

5/6/10
Sometimes this job really has great advantages and here is an example. I was invited to attend a meeting of Alpha Delta Kappa teacher’s sorority where I saw many retired teachers from Marysville schools and met several teachers who had retired from other schools. Their theme for the meeting was recipes, so they invited me to enjoy some of their appetizers and desserts plus they shared the recipes with me. Of course everything was wonderful! Here are just a few of them.
This is from Susan Coder.
Apple pudding dessert
  1 box instant butterscotch pudding, sugarfree, fat-free
  1 container Cool Whip lite
  1 medium can crushed pineapple, drained
  4 apples, cut up
Mix dry pudding and Cool Whip. Add other ingredients. Chill before serving.
–––
  Betty Shipp shared this one.
Lemon cake
  1 pkg. (18 1/4 oz.) yellow cake mix
  1 pkg. instant lemon pudding mix
  1 3/4 C water
  3 egg whites
  3 1/4 C cold skim milk
  1/2 tsp. lemon extract
  1 pkg. instant sugarfree vanilla pudding mix
  1 carton (8 oz.) frozen light whipped topping, thawed
In a mixing bowl, combine dry cake mix, lemon pudding mix, water and egg whites. Beat on low speed for 1 minute. Pour into a 13x9x2 baking pan coated with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until toothpick inserted near the center comes out clean. Cool.
In a mixing bowl, combine milk, extract and vanilla pudding mix. Beat on low for 2 minutes. Fold in whipped topping. Spread over cake and store in refrigerator.
–––
  Our hostess for the day, Heather Dick, provides the next recipe.
Buster Bar dessert
  1/2 gallon vanilla ice cream
  30 Oreo cookies, crushed in processor, divided
  1/4 C melted butter
  8 oz. jar fudge topping
  mini marshmallows
  1 1/3 C Spanish peanuts
  large container Cool Whip
Soften one-half gallon vanilla ice cream. Crush Oreo cookies in food processor and mix 1/2 with 1/4 cup melted butter. Press mixture into a 9x13 pan reserving the other half of crushed Oreos for the topping. Put softened ice cream on next. Freeze. Then spread an 8 oz jar of fudge topping over ice cream. Layer mini marshmallows on top and cover with the Spanish peanuts. Spread large container of Cool Whip over that and finally sprinkle with the remainder of Oreo crumbs. Then freeze and serve right out of the freezer.
More from these ladies next week.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
 
4/29/10
All recipes this week use chicken and are easy to prepare.
Tomatoes, chicken and feta
1 tsp. oil
4 small boneless skinless chicken breast halves (1 lb.)
1 onion, chopped
1 can (14 1/2 oz.) Italian-style diced tomatoes, undrained
1/4 C Greek vinaigrette dressing
1 lemon, thinly sliced
1/2 C crumbled feta cheese with basil & tomato
Heat oil in large skillet on medium-high heat. Add chicken and onions; cover. Cook 10 to 14 min. or until chicken is done (165ºF), turning after 6 min. Remove chicken from skillet; cover to keep warm. Add tomatoes, dressing and lemons to onions in skillet; cook 4 min. or until heated through, stirring frequently.
Return chicken to skillet. Spoon sauce over chicken. Cook 1 min. or until chicken is heated through; top with cheese. Serve.
–––
Chicken, cheese and pasta
1 1/2 C multigrain rotini pasta, uncooked
1 small bunch broccoli, cut into florets (about 3 C)
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/2 C chicken broth
2 oz. (1/4 of 8-oz. pkg.) cream cheese, cubed
1 C shredded mozzarella cheese, divided
2 TBS. grated Parmesan cheese
Heat oven to 375 degrees. Cook pasta in large saucepan as directed on package, adding broccoli for the last 3 min. Meanwhile, heat large nonstick skillet on medium-high heat. Add chicken; cook 3 min. or until no longer pink, stirring frequently. Stir in broth; simmer 3 min. or until chicken is done. Add cream cheese; cook and stir on low heat 1 min. or until cream cheese is melted. Stir in 1/2 cup mozzarella.
Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8-inch sq. baking dish; cover. Bake 15 min. or until heated through. Sprinkle with remaining cheeses. Bake, uncovered, 3 min. or until melted. Let stand 5 min.
–––
Chinese chicken salad
8 C baby spinach leaves
2 C shredded cooked chicken
1 C halved seedless green grapes
1 can (11 oz.) mandarin oranges, drained
1/2 C sliced red onions
1/4 C sliced almonds, toasted
1/3 C light balsamic vinaigrette dressing
Combine all ingredients except dressing in large bowl. Add dressing; mix lightly. Makes four large servings.

4/22/10
Jeanne Feight is known as a superb salad maker and I have persuaded 
her to share three of her favorite salads with us. When she brings a 
salad to a party, you know it will be very special.
Romaine, sourdough croutons and Parmesan cheese
  2 heads romaine lettuce
  1 garlic clove, finely chopped
  extra virgin olive oil
  4 thick slices of sourdough bread, cut into one-half inch cubes
  lemon-garlic vinaigrette (recipe follows)
  8 kalamata olives, pitted and coarsely chopped
  1 oz. Parmesan cheese, grated about 1/3 C
  pepper
Discard tough outer leaves of romaine and use leaves in hearts, which should be pale green or yellow and firm. Wash leaves and dry them in a spinner; wrap loosely in a damp towel and refrigerate. Preheat oven to 375 degrees. Add garlic to 1 tablespoon olive oil and toss with cubed bread. Spread cubes on a baking sheet and bake for 7 to 8 minutes, until golden brown. Set aside to cool. Make vinaigrette.
When ready to serve salad, place lettuce in a large bowl. Add olives and toss with vinaigrette, coating all leaves. Add croutons and Parmesan; toss again. Sprinkle with freshly ground black pepper and serve. Makes 2 large or 4 small salads.
Lemon-garlic vinaigrette
  1/2 tsp. minced lemon zest
  3 TBS. fresh lemon juice
  1/4 tsp. salt
  1 garlic clove, finely chopped
  5 TBS. olive oil
  Combine everything but oil then whisk it in. Vinaigrette should be very lemony and bright.
–––
Romaine hearts with avocado,  mango and ginger
  1 head green romaine lettuce
  2 to 3 heads red romaine lettuce
  1 ripe mango
  zesty ginger vinaigrette (recipe follows)
  1 TBS. pine nuts, toasted
  1 avocado, peeled and sliced 1/4-inch thick
  pepper
Discard bruised outer leaves of green romaine. Use pale green interleaves, keeping small leaves whole and cutting or tearing larger ones. Heads of red romaine will be smaller and somewhat delicate. Cut or tear large leaves, keeping small leaves whole. Wash lettuce and dry in a spinner. Wrap loosely in damp towel and refrigerate.
Peel mango with a paring knife; carefully slice fruit off pit in long sections. Cut sections lengthwise into 1/4-inch slices. Prepare vinaigrette.
Place remaining leaves in a large bowl and sprinkle with pine nuts. Pour vinaigrette over and toss lightly, coating all leaves. Add avocado and mango; gently toss to distribute fruit and coat with vinaigrette. Sprinkle with freshly ground black pepper and serve. Makes 2 large or 4 small salads.

Zesty ginger vinaigrette
  1/4 tsp. minced lemon zest
  1/4 tsp. minced orange zest
  2 TBS. fresh lime juice
  1 TBS. fresh orange juice
  1/4 tsp. salt
  1 tsp. grated fresh ginger
  3 TBS. olive oil
Combine everything but the zests in a blender jar; blend and then whisk in the zests.
–––
Greens with apples, pecans and stilton cheese
  1 large head escarole
  1 small bunch watercress
  sherry-shallot vinaigrette (recipe follows)
  1 head Belgian endive
  1 crisp apple
  1/4 C pecans, toasted
  1 or 2 oz. stilton cheese, crumbled
  pepper
Remove outer leaves of escarole and use tender light green inner leaves. Use small springs of watercress, discarding stems and bruised leaves. Wash greens and dry them in a spinner; wrap loosely in a kitchen towel and refrigerate. Make vinaigrette.
Separate endive leaves. Cut larger ones in half lengthwise. Cut apple into quarters, remove core and thinly slice. Place greens in a large bowl with apples, pecans and cheese. Toss with vinaigrette and sprinkle with freshly ground pepper. Makes 2 large or 4 small salads.
Sherry-shallotvinaigrette
  1 1/2 TBS. sherry vinegar
  1 small shallot, finely chopped
  1/4 tsp. salt
  1/2 C light olive oil
  Combine everything but oil, then whisk it in.

4/15/10
This week we are back to my favorite thing — baking and desserts.
Lemon chiffon squares
  48 vanilla wafers, divided
  3/4 C boiling water
  1 pkg. (3 oz.) lemon flavor gelatin
  1 1 C ice cubes
  1 pkg. (8 oz.) cream cheese, softened
  1/4 C sugar
  2 tsp. lemon zest
  1 tub (8 oz.) Cool Whip topping, thawed, divided
  1/3 C raspberry preserves
  1 1/2 C fresh fruit
Stand 16 wafers around edge of plastic wrap-lined 8-inch square pan. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Stir in ice until melted. Beat next 3 ingredients in large bowl with mixer until blended. Gradually beat in gelatin. Whisk in 2 cups Cool Whip. Pour half of gelatin mixture into prepared pan; cover with 16 wafers. Microwave preserves on high 15 sec. or until melted; brush onto wafers. Top with remaining gelatin mixture and wafers.
Refrigerate 4 hours or until firm. Invert dessert onto plate; top with remaining Cool Whip and fruit.
–––
Easy carrot cake
  1 pkg. (2-layer size) spice cake mix
  2 C shredded carrots (about 3 large)
  1 can (8 oz.) crushed pineapple, drained
  1 C chopped pecans, divided
  2 pkg. (8 oz. each) cream cheese, softened
  2 C powdered sugar
  1 tub (8 oz.) Cool Whip topping, thawed
Heat oven to 350 degrees. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
Meanwhile, beat cream cheese and sugar until well blended. Whisk in Cool Whip. Stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.
–––
Turtle cheesecake
  1 1/2 C crushed vanilla wafers (about 50)
  3/4 C chopped pecans, divided
  1/4 C (1/2 stick) butter, melted
  32 caramels
  3 TBS. milk
  4 pkg. (8 oz. each) cream cheese, softened
  1 C sugar
  1 C sour cream
  4 eggs
  1 pkg. (8 squares) semi-sweet chocolate, divided
Heat oven to 325 degrees. Mix wafer crumbs, 1/2 cup nuts and butter; press onto bottom of 13x9-inch pan. Microwave caramels and milk in microwaveable bowl on medium 4 to 5 min. or until caramels are melted and mixture is well blended, stirring every 2 min. Pour over crust; spread to within 1 inch of edge. Cool.
Beat cream cheese and sugar with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Melt 7 chocolate squares. Stir into cream cheese batter; pour over caramel layer. Bake 45 to 50 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Sprinkle with remaining nuts just before serving. Melt remaining chocolate square; drizzle over cheesecake.

4/8/10
 I hope you enjoy these easy recipes. The five-minute chocolate mug cake recipe came from Kae Zorman, and the pistachio candy recipe at the end
is another gift from Jeanne Haynes.
Lemon chicken bake
1/4 C Zesty Italian dressing
1/2 C fat-free reduced-sodium chicken broth
1 TBS. honey
1 1/2 lb. bone-in chicken pieces (legs and thighs)
1 lb. new potatoes (about 8), quartered
5 cloves garlic, peeled
1 lemon, cut into 8 wedges
Heat oven to 400 degrees. Mix dressing, broth and honey. Place chicken,potatoes and garlic in 13x9-inch baking dish; drizzle with dressing mixture. Add lemons. Bake 45 to 50 min. or until chicken is done (165 degrees) and potatoes are tender. Serve lemons as a garnish for the chicken and potatoes.
–––
Five-minute chocolate mug cake
4 TBS. flour
4 TBS. sugar
2 TBS. cocoa
1 egg
3 TBS. milk
3 TBS. oil
3 TBS. chocolate chips (optional)
small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add egg and mix thoroughly.
Pour in milk and oil and mix well. Add chocolate chips (if using) and vanilla extract, and mix again.
Put mug in microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow to cool a little, and tip out onto a plate if desired. Eat while still warm.
And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day!
–––
Pistachio candy
Combine:
1 box pistachio instant pudding mix (4 serving size)
1 box (1 lb.) confectioners’ sugar
Add:
5 TBS. light cream
1/4 C (1/2 stick) butter (softened)
Knead candy with hands until ingredients are thoroughly mixed. Place in a 9x5x3-inch loaf pan. Let set about 30 minutes. Cut into squares.

4/1/10
Here are three recipes to try right away. You could serve all in one meal or separately.
Almond-crusted pork loin
  vegetable oil spray
  6 oz. slivered almonds - 1 1/4 C chopped
  2 medium garlic cloves, crushed
  salt and pepper to taste
  2 egg whites
  1 1/2 lbs. boneless pork loin
  purchased tomato salsa
Preheat oven to 375 degrees. Line a roasting pan with foil and place the meat rack on the foil. Spray with vegetable oil spray. Coarsely 
grind almonds in a food processor. Mix almonds, garlic and salt and pepper to taste in a bowl. Set aside.
Whip egg whites to form soft peaks. Remove fat from pork. Roll pork in egg whites and then in almond mixture. Roll in egg whites and 
almond mixture again. Place pork on rack and press any remaining almonds into pork.
Roast 1 hour or until a meat thermometer reads 160 degrees. Remove from oven and let rest 15 minutes. Slice and serve with tomato salsa.
–––
Bacon and tomato mac ‘n cheese
  12 oz. penne pasta
  8 slices bacon
  2 TBS. butter
  1/4 C flour
  2 tsp. mustard powder
  3 C milk
  3 C shredded four-cheese blend
  1 1/2 C halved grape tomatoes
  1/3 C panko breadcrumbs
Preheat oven to 400 degrees. Coat 2 1/2 quart baking dish with cooking spray. Cook pasta according to package directions. Drain; return to pot.
Meanwhile, in large skillet cook bacon over medium heat until pressed. Drain on paper towels. In drippings in a skillet, melt 
butter over medium heat. Whisk in flour and mustard until smooth, 1 to 2 minutes. Whisk in milk; cook, whisking constantly until 
thickened and bubbly about 3 to 5 minutes. Whisk in cheese until melted and smooth.
Stir cheese sauce into pasta until coated. Crumble 6 slices bacon; stir into pasta mixture with tomatoes. Transfer to baking dish. Break remaining 2 slices bacon into 1-inch pieces; sprinkle over pasta mixture. Sprinkle evenly with bread crumbs. Bake until golden and bubbly, 5 10 minutes.
–––
Chocolate meringue cookies
  2 egg whites
  1 tsp. vanilla
  1/8 tsp. salt
  1/2 C sugar
  6 oz. semisweet chocolate morsels
Combine egg whites, vanilla and salt. Beat until stiff but not dry. Beat in sugar gradually until stiff and satiny. Fold in chocolate morsels. Drop tablespoons of the batter close together on greased cookie sheet. Baked in preheated 300 degree oven for 30 minutes.
 
3/25/10
Jeanne Haynes loves candy and now shares some of her recipes with us. She said this about the first recipe: “My three kids begged to help me make this for Easter every year. It is for homemade candy — chocolate covered Easter eggs. A neighbor in Springfield introduced Becky, Shari, and Joel to the candy when visiting at her house and then I had to learn how to make it. It was a hand-down many times recipe in her family and I have to admit I still get hungry for them this time of year.
Candy Easter eggs
8 oz. cream cheese
2 boxes confectioners sugar
1 lb. butter
1 tsp. vanilla
melted chocolate for candy making
Place in bowl — cream cheese, butter, vanilla at room temperature. Mix in sugar a little at a time, knead like bread, shape like eggs and coat with chocolate. Store in refrigerator.
–––
School girl caramels
1 C sugar
1 C light corn syrup
1 C light cream
1/4 C butter
Combine all ingredients in 2-qt. heavy saucepan. Stir over medium heat until sugar is dissolved and mixture starts to boil. Reduce heat and cook at a fairly low, steady boil, stirring occasionally until mixture reaches 240 degrees. Then stir constantly and vigorously to prevent scorching until mixture reaches the firm ball stage 246-248 degrees.
Remove from heat at once and pour into a lightly buttered 8-inch square pan. Let cool about 1 hour, or until candy starts to become firm. Then score in strips about 3/4 of an inch wide. When cool and firm, remove strips from pan, one at a time; lay on cutting board and with a very sharp knife, cut in 9 even-sized pieces. Makes 1 1/4 pounds.
–––
White taffy
2 C sugar
1/2 C corn syrup
1/2 C water
1/4 tsp. cream of tartar
1 tsp. vanilla
Combine sugar, corn syrup, water, and cream of tartar. Place over heat, stir until sugar dissolves. Cook without stirring to very hard-ball stage (265 degrees). Remove from heat; add vanilla. Pour onto greased platter. When cool enough to handle, pull until taffy is snow white and porous. Twist into ropes. Cut with scissors or cool and break in pieces. Makes 2 dozen pieces.

3/18/10
Here’s everything you need for an easy supper and great entertaining.
Famous beer cheese dip
  1 pkg. (8 oz.) cream cheese, softened
  1/4 C ranch dressing
  1 C shredded cheddar cheese
  1/4 C beer
  2 green onions, chopped
Beat cream cheese and dressing in medium bowl with mixer until well blended. Stir in remaining ingredients. Refrigerate several hours or until chilled. Serve with your favorite crackers.
–––
Shrimp tortellini
  1 pkg. (9 oz.) refrigerated cheese tortellini
  1/4 C Roasted Red Pepper Italian with Parmesan dressing
  2 cloves garlic, minced
  1 can (14 1/2 oz.) no-salt-added diced tomatoes, undrained
  3/4 lb. cooked cleaned medium shrimp
  1 bag (6 oz.) baby spinach leaves
  1/4 C chopped fresh basil
  2 TBS. grated Parmesan cheese
Cook pasta in large saucepan as directed on package. Drain in colander; set aside. Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well. Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally. Stir in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally. Serve topped with cheese.
–––
Lemon and blueberries
  40 Nilla Wafers, crushed (about 1 1/2 C)
  1 C plus 3 TBS. sugar, divided
  3 TBS. butter or margarine, melted
  4 pkg. (8 oz. each) cream cheese, softened
  2 TBS. flour
  1 C sour cream
  4 eggs
  1 pkg. (3.4 oz.) lemon flavor instant pudding
  1 pkg. (16 oz.) frozen blueberries, thawed, drained and divided
  2 C thawed Cool Whip topping
Heat oven to 325 degrees. Mix wafer crumbs, 3 TBS. sugar and butter; press onto bottom of 13x9-inch pan. Bake 10 min. Beat cream cheese, remaining sugar and flour in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
Bake 1 hour or until almost set. (Center will still be jiggly.) Cool completely. Refrigerate 4 hours. Top cheesecake with Cool Whip and remaining berries just before serving.

3/11/10
These are recipes that are meant to get us through the rest of the winter. We’ll be cooking out on the grill soon.
Chicken pot pie
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1/4 C Italian dressing
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
2 TBS. flour
1/2 C fat-free reduced-sodium chicken broth
3 C frozen mixed vegetables (peas, carrots, corn, green beans), thawed, drained
1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
Heat oven to 375 degrees. Cook chicken in dressing in large skillet on medium heat 2 min. Add cream cheese; cook and stir 3 to 5 min. or until melted. Stir in flour until well blended. Add broth and vegetables; stir. Simmer 5 min. Pour into 10-inch deep-dish pie plate; cover with pie crust. Seal and flute edge. Cut slits in crust to permit steam to escape. Bake 30 min. or until golden brown.
–––
Baked salmon
4 salmon fillets (1 lb.)
2 C  chopped fresh spinach leaves
1 C sliced fresh mushrooms
1 tomato, chopped
1/3 C Sun-dried tomato dressing
Heat oven to 375 degrees. Place fish fillets, skin-sides down, in 13x9-inch baking dish sprayed with cooking spray. Combine remaining ingredients; spoon over fish. Bake 20 to 25 min. or until fish flakes easily with fork. Can be served with hot cooked rice.
–––
Very special peanut butter cookies
1 C creamy peanut butter
1/2 C sugar
1 egg
4 squares semi-sweet chocolate
1/2 C finely chopped cocktail peanuts
Heat oven to 325 degrees. Mix peanut butter, sugar and egg until well blended. Refrigerate 30 min. Roll into 18 balls. Place, 3 inches apart, on baking sheet. Flatten each ball in criss-cross pattern with fork. Bake 18 to 20 min. or until lightly browned. Cool 5 min. Remove from baking sheet to wire rack; cool completely.
Melt chocolate as directed on package. Dip ends of cookies in chocolate; gently shake off excess. Coat with chopped nuts; place on parchment or waxed paper-covered baking sheet. Refrigerate until chocolate is firm.

3/4/10
The first two recipes are from Jody Streng, a friend and excellent cook. She has included some comments with each.
British flapjacks
1/2 C (1 stick) butter, cut into 8 pieces
1/2 C (packed) light brown sugar
1/4 C *golden syrup (or Maple syrup)
2 1/3 C quick-cooking oatmeal (do not use instant or old-fashioned)
  pinch of salt
Preheat oven to 350 degrees. Butter 8x8x2-inch metal baking pan. Combine first 3 ingredients in heavy medium saucepan. Stir constantly over medium heat until butter melts and sugar is dissolved. Remove from heat. Add oats and salt. Stir until coated. Spread mixture evenly into prepared pan.
Bake approx. 25 minutes until top is golden brown. Will be browner around edges. Cool in pan, on rack, for five minutes. Cut into 4 squares; cut each into 4 triangles. Mixture will be soft. Cool completely in pan.
*Jody: golden syrup is a syrup popular in Great Britain and is available in some specialty food stores. I used real Maple syrup.
___
More than 20 years ago I clipped this recipe from an area newspaper. It had been submitted by Karin Berry, Westerville, for Mrs. Murphy. I have made the cake numerous times and it is delicious.
7-Up pound cake
2 sticks (1 C) margarine
1/2 C vegetable shortening
2 C granulated sugar
5 eggs
3 C all-purpose flour, sifted
1 C 7-Up
1 tsp. lemon or vanilla flavoring
1 tsp. butter flavoring
Preheat oven to 325 degrees. All ingredients should be at room temperature. Cream margarine and shortening with sugar. Add eggs, one at a time, beating well after each addition. Add flour alternately with 7-Up and flavorings. Bake in a 10-inch greased tube pan in a 325 degree oven for about 1 hour and 10 minutes or until cake tests done.
___
Applesauce cake
3/4 C (1 1/2 sticks) butter, softened, divided
1 pkg. (2-layer size) spice cake mix
3 eggs
1 1/3 C applesauce
2/3 C finely chopped crystallized ginger, divided
1 pkg. (8 oz.) cream cheese, softened
1 tsp. vanilla
1 tsp. ground ginger
2 C powdered sugar
  Heat oven to 350 degrees. Beat 1/2 cup butter, cake mix, eggs and applesauce with mixer 2 min. or until well blended. Stir in 1/2 cup chopped ginger. Pour into 13x9-inch baking dish sprayed with cooking spray.
Bake 45 to 50 min. or until toothpick inserted in center comes out clean. Cool completely. Beat cream cheese and remaining butter in large bowl with mixer until well blended. Add vanilla and ground ginger; mix well. Gradually beat in powdered sugar. Spread onto cake. Garnish with remaining chopped ginger. Keep refrigerated.
Variation — Cake can be baked in 12-cup fluted tube pan or 10-inch tube pan instead of the 13x9-inch baking dish, reducing the baking time to 35 to 45 min. or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Invert onto wire rack; remove pan. Cool cake completely. Frost as directed.

2/25/10
It’s still winter, so here are more comfort food recipes.
Bacon and tomato mac ‘n cheese
12 oz. penne pasta
8 slices bacon
2 TBS. butter
1/4 C flour
2 tsp. mustard powder
3 C milk
3 C shredded four – cheese blend
1/2 C halved, grape style tomatoes
1/3 C panko bread crumbs
Preheat oven to 400 degrees. Coat 2 1/2 qt. baking dish with cooking spray. Cook pasta according to package directions. Drain; return to pot. Meanwhile, in large skillet, cook bacon over medium heat until crisp, 6 to 8 minutes; drain on paper towels. In drippings in skillet, melt butter over medium heat. Whisk in flour and mustard until smooth, 1 to 2 minutes. Whisk in milk; cook, whisking constantly until thickened and bubbly, 3 to 5 minutes. Whisk in cheese until melted and smooth.
Stir cheese sauce into pasta until coated. Crumble six slices bacon; stir into pasta mixture with tomatoes. Transfer to baking dish. Break remaining two slices bacon into 1-inch pieces; sprinkle over pasta mixture. Sprinkle evenly with bread crumbs. Bake until golden and bubbly, 5 to 10 minutes.
–––
Chicken and broccoli alfredo
1/2 pkg. (8 oz.) linguine or spaghetti
1 C fresh or frozen broccoli flowerets
2 TBS. butter
1 lb. boneless chicken breasts, cubed
1 can cream of mushroom soup
1/2 C milk
1/2 C grated parmesan cheese
1/4 tsp. butter
Cook pasta according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional parmesan cheese. Serves 4.
–––
Meatloaf with vegetables
1/4 C celery, diced
1/8 C green pepper, diced
1/8 C red pepper, diced
2 TBS. red onion, diced
3 TBS. carrots, sliced about 1/8 inch thick
1/4 C green onions, minced
2 tsp. garlic, minced
1/4 tsp. dried thyme
2 eggs
1/3 C ketchup
1 tsp. Tabasco sauce
2 lbs. ground beef
1 3/4 C panko bread crumbs
1 TBS. vegetable oil
Combine all vegetables and thyme in a mixing bowl and set aside. In a separate bowl, combine eggs, ketchup and Tabasco and stir together. Set aside. Place half of ground beef into a large mixing bowl, add half of vegetable mixture and half of panko bread crumbs and mix. Add remaining beef, vegetable mixture and egg mixture and fold until fully combined.
Lightly oil 9x5-inch loaf pan. Add meatloaf mixture and pack tightly to fill pan. Cook at 350 degrees for 35 to 45 minutes. Serves 8.

2/18/10
OK, the weather is terrible and we need soup. Here are three choices that should warm all of you up.
Baked potato soup
4 baking potatoes
2/3 C flour
6 C milk
1 C shredded, extra sharp cheddar cheese, divided
1 tsp. salt
1/2 tsp. ground black pepper
1 C sour cream
3/4 C chopped green onions, divided
6 bacon or turkey bacon slices, cooked and crumbled
cracked black pepper - optional
Preheat oven to 400 degrees. Pierce potato with a fork; bake at 400 for 1 hour or until tender. Cool. Peel potatoes; coarsely mash. Lightly spoon flour into dry measuring cups; level with a knife. Place flour in large Dutch oven; gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick and bubbly, about 8 minutes. Add mashed potatoes, 3/4 cup cheese, salt, and 1/2 teaspoon pepper, stirring until cheese melts. Remove from heat.
Stir in sour cream and 1/2 cup onions. Cook over low heat 10 minutes or until thoroughly heated. Do not boil. Ladle 1/2 cup soup into each of eight bowls. Sprinkle each serving with 1/2 teaspoon cheese, 1 1/2 teaspoon onions, and about 1 tablespoon bacon or turkey bacon. Garnish with cracked pepper if desired.
___
Creamy corn soup with ham
2 cans creamed corn (14 1/2 oz. each)
2 C chicken broth
2 TBS. dry sherry, rice wine or white wine
1 TBS. salt
1/4 C chopped ham, cooked crab meat, salmon or shrimp
1 TBS. Asian sesame oil
3 TBS. finely chopped green onion
In medium saucepan, bring creamed corn and chicken stock to gentle boil. Stir in sherry and salt; add ham. Cook 1 minute, stirring once or twice, until soup is steaming hot and everything is combined. Remove from heat; stir in sesame oil and green onion. If you would like a thicker soup, just mix 2 teaspoons cornstarch into 2 tablespoons cold water and stir into bubbling soup to thicken before taking it off the heat. Serve warm or hot. Serves 4.
___
Tex-Mex chili
3 lbs. beef stew meat
1 TBS. canola oil
3 garlic cloves, minced
3 cans (16 oz. each) kidney beans, rinsed and drained
3 cans (15 oz. each) tomato sauce
1 can ( 14 1/2 oz.) diced tomatoes, undrained
1 C water
1 can (6 oz.) tomato paste
3/4 C salsa verde
1 envelope chili seasoning
2 tsp. dried minced onion
1 tsp. chili powder
1/2 tsp. crushed red pepper flakes
1/2 tsp. ground cumin
1/2 tsp. Cayenne pepper
shredded cheddar cheese and minced fresh cilantro
In a large skillet, brown beef in oil in batches. Add garlic to pan; cook and stir for 1 minute. Transfer to a six-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low for 6 to 8 hours or until meat is tender. Garnish each serving with cheese and cilantro.

2/11/10
Here are two chicken recipes and a fantastic dessert to serve with either one.
Chicken carbonara
  1/4 C roasted peppers
  6 slices smoked bacon
  1 lb. boneless chicken tenders
  1/2 tsp. seasoned salt
  1/4 C pre sliced green onions, divided
  8 oz. fettucine pasta
  1 15 oz. jar Alfredo sauce
Bring water to a boil for pasta. Coarsely chop red peppers and cut bacon into bite size pieces. Cut chicken into 1-inch chunks and sprinkle with seasoned salt. Preheat large sauté pan on medium high 3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 5 minutes or until bacon begins to brown.
Cook pasta following package instructions. Add chicken to bacon; cook and stir 4 to 5 minutes or until chicken measures 165 degrees inside. Reduce heat on chicken to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions. Cover and cook 5 minutes or until heated. Drain pasta; stir into chicken and serve.
–––
Chicken and feta dinner
  4 boneless skinless chicken breasts
  3 TBS. olive oil, plus more for drizzling
  1 lemon
  6 oz. fresh green beans
  3 oz. broccolini
  1/2 C feta cheese, crumbled
  12 tiny (grape style) tomatoes
  1 avocado, sliced
  Jane’s Crazy Mixed Up Salt
Pound chicken breasts to about 1/4 inch thick then broil (on top rack) chicken with dash of olive oil and lemon slices on top for about 5 minutes. Turn chicken halfway through and squeeze lemon juice over chicken. Cook for about five more minutes. While chicken is cooking, bake green beans and broccolini (on cookie sheet) in 2 TBS. olive oil and Jane’s salt for about 15 mins. at 350 degrees. Remove from oven and toss them into a bowl with tablespoon of olive oil, crumbled feta and tomatoes, chopped. You want green beans and broccolini to be warm when you do this to melt cheese slightly. Slice avocado and add in. When chicken is done, cut into pieces and toss with vegetable mixture. Serve immediately. Serves four people.
–––
Raspberry meringue
  4 egg whites
  1/4 tsp. cream of tartar
  1 C granulated sugar
  1 pkg. (1 oz.) vanilla instant pudding
  1 1/2 C cold milk
  1 C thawed Cool Whip
  2 C fresh raspberries
  2 TBS. powdered sugar
Heat oven to 225 degrees F. Beat egg whites and cream of tartar in medium bowl with mixer on high speed 5 min. or until soft peaks form. Add granulated sugar, 1 TBS. at a time, beating until stiff peaks form. Spread into 10-inch circle on parchment-covered baking sheet, indenting center slightly. Bake 1-1/2 hours. Cool.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Stir in Cool Whip. Refrigerate 15 min. Place meringue on plate; fill center with pudding mixture. Top with berries and powdered sugar.

2/4/10
This week we have three easy recipes, all a little on the unusual side.
Pecan crusted tilapia
1/2 C pecan pieces
1/2 C bread crumbs
1/4 C flour
1/2 C milk
1 egg
1 1/2 lbs. tilapia fillets
1 tsp. seasoned salt
1/4 C canola oil
Chop pecans finely like coarse bread crumbs; combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in a third medium bowl. Preheat large sauté pan on medium 2 minutes. Sprinkle both sides of fish with seasoned salt. Dip fillets in flour coating both sides then dip into egg mixture allowing excess to drip off. Finally, dip into pecan mixture.
Place oil in pan; swirl to coat. Add fish and cook 2 to 3 minutes on each side or until golden. Serve.
–––
Dijon thyme pork
1 TBS. fresh thyme — finely chopped
1 pork tenderloin, about 1 lb.
2 TBS. Dijon mustard
1 1/2 TBS. minced garlic
1 TBS. herbed garlic butter
1/4 C dry white wine
1/4 C milk
2 TBS. flour
Remove stems from thyme and chop. Cut pork diagonally into about 8 1-inch thick slices. Then combine in medium bowl, thyme, mustard and garlic. Add pork slices; press and turn slices to coat. Preheat large sauté pan on medium 3 minutes. Place butter in pan then add pork; cook 5 to 6 minutes on each side or until browned and 160 degrees inside.
Combine wine, milk and flour. Add to pork; cook and stir 2 to 3 minutes or until sauce thickens. Serve with pork.
–––
Scalloped potatoes and apples
2 C tart apple slices
1 TBS. herbed garlic butter
1/4 C diced red onions
1 pkg. (20 oz.) refrigerated home style sliced potatoes
2 C milk
2 oz. white cheddar cheese
Preheat large sauté pan on medium. Cut apples into thin slices and place butter in pan, then add onions. Cook and stir 4 minutes or until soft. Stir in apples and remaining ingredients except cheese and cover; cook and stir about 18 minutes or until potatoes are tender. Shred cheese.
Reduce heat to low and sprinkle cheese on mixture in pan and cook about 5 minutes or until cheese is melted. Do not stir. Serve immediately.

1/28/10
Whether it is breakfast for the family or for a group, these recipes 
will make the occasion special!
Easy coffee cake
1 can (16.3 oz.) refrigerated buttermilk biscuits
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 tsp. orange zest
1/4 tsp. ground cinnamon
2 Tbs.. butter, melted
1/4 cup cream cheese
1/4 cup powdered sugar
2 tsp. milk
2 Tbs.. chopped toasted pecans
Heat oven to 350 degrees. Separate biscuits; cut into quarters. Mix dry pudding mix, zest and cinnamon in medium bowl. Add biscuit pieces; toss to coat. Drizzle with butter; toss lightly. Place in 9-inch round pan sprayed with cooking spray. Bake 20 min. Cool 5 min.; remove from pan. Microwave cream cheese  in small microwaveable bowl on high 15 sec.; stir in sugar and milk. Drizzle over cake; top with nuts.
–––
Crustless quiche
5 green onions, chopped, divided
1 tomato, chopped, divided
12 slices bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded Cheddar cheese
1 cup shredded Mozzarella cheese
Heat oven to 325 degrees. Reserve 2 Tbs.. each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 Tbs.. drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 min. or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
Bake 30 min. or until center is set. Top with reserved onions and tomatoes. Let stand 5 min. before cutting to serve.
–––
 Yummy fruit tart
1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 pkg. (3.4 oz.) vanilla flavor instant pudding
1 cup cold milk
1 cup thawed Cool Whip
1 cup quartered fresh strawberries
1 can (11 oz.) mandarin oranges, drained
1 kiwi, peeled, sliced and halved
3 Tbs.. apricot preserves
2 tsp. water
1 square white chocolate, melted
Heat oven to 400 degrees. Unroll pastry on baking sheet. Fold over edges of pastry to form 1/2-inch rim; press firmly together to seal. Prick pastry sheet with fork. Bake 10 to 15 min. or until puffed and golden brown. Cool completely. Place on serving tray. Beat pudding mix and milk in large bowl with whisk 2 min. Stir in Cool Whip; spread onto pastry. Arrange fruit over pudding mixture. Mix preserves and water; brush onto fruit. Drizzle with melted chocolate. Let stand until chocolate is firm then serve.

1/21/10
The first recipe is from Jeanne Haynes and you will enjoy her comments at the end.
Hard nut candy
1 C brown sugar
1/4 C vinegar
1/4 C cold water
1/2 TBS vanilla
pinch of salt
nuts of your choice (raw ones are best, like pecans, black walnuts, 
English walnuts, etc.)
Boil first three items together until it spins a thread. Then add flavoring, salt and pour over nuts in a well greased pie pan. When hard, break into pieces.
Note: Mom always made this recipe when it was snowing. It was an old family recipe and if there was snow sort of deep — 4 inches or more — outside was a great place to cool this quickly. But keep an eye on it so animals are not attracted to it. It is still one of my most favorite winter candies, and great when stuck inside during a snow storm.
––––
Frances Sanger sent this recipe for fancy beans.
Green bean wraps
1 can whole green beans, drained
bacon slices halved
1/2 stick butter
1/2 C brown sugar
Wrap about 8-10 beans in bacon half slices. Melt butter and sugar and pour over beans and bacon. Bake 25-30 min. at 350 then broil for 2 to 3 min.
––––
Sauteed pears
2 TBS butter
4 slices fresh ginger
2 Bosc Pears
1 TBS sugar, granulated or brown
1 TBS pear eau de vie or dark rum
Saute ginger in 1 TBS butter 1-2 min (until aromatic). Peel and quarter pears lengthwise, core and cut into chunks. Add remaining butter to skillet and cook pears about 1 min. Sprinkle with sugar and toss pears to coat. Cook on low heat about 5 min., until pears are tender. Add alcohol and increase heat for 30 seconds, stirring constantly. Remove ginger slices before serving. For darker color and richer flavor, use brown sugar and rum.

1/14/10
The first recipe is from Brandy Moening.
Salmon with lemon sauce
2 C sliced fresh mushrooms
2 TBS. butter
2 TBS. lemon juice
1/2 tsp. dill weed
1/4 tsp. salt
1/4 tsp. pepper
4 salmon fillets (6 oz. each)
Sauté mushrooms and butter. Add lemon juice and seasonings. Place salmon in an 8-in. sq. micro safe dish. Top with mushroom mixture. 
Cover and microwave on high for 6 minutes or until fish flakes easily with a fork. Let stand 5 minutes before serving.
–––
This recipe is from Becky Swank.
White chili
2 C shredded cooked chicken
1 large jar Great Northern Beans
8 oz. shredded pepper jack cheese
8 oz. salsa (you choose the heat)
1 C water
Mix all ingredients. Simmer in crock pot.
–––
Easy pecan bars
1 pkg. 2 layer white or chocolate cake mix
1/4 C margarine or butter, softened
1 slightly beaten egg
3 eggs
3/4 C packed brown sugar
3/4 C dark corn syrup
1 tsp. vanilla
1 1/4 C coarsely chopped pecans
Lightly grease 13x9x2 pan. Set aside 1 C of the cake mix for filling.
For crust, in large bowl combine remaining cake mix, butter, slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. 
With lightly floured hands, press evenly into bottom to form a crust. Bake at 350 for 12 min.
Meanwhile for filling, in medium mixing bowl combine the 3 eggs, brown sugar, corn syrup and vanilla. Add the 1 C reserved cake mix, 
stir with a fork until just blended. Some tiny cake mix clumps will remain. Spread filling evenly over baked crust. Sprinkle pecans on 
top. Bake for 25-30 min or until filling appears set when pan is gently shaken. Cool completely in pan on rack. Cut into bars. Cover, 
chill to store. Makes 48 bars.

1/7/10
These are some of the best recipes that I received from joining a recipe exchange — hope you enjoy them!
Wheat germ muffins
2/3 C packaged biscuit mix
1/3 C wheat germ
1⁄4 C sugar
1 slightly beaten egg
1/3 C water
2 T peanut butter
1⁄2 t vanilla
Combine packaged biscuit mix, wheat germ, sugar. In another small bowl combine the slightly beaten egg, water, peanut butter, vanilla. 
Beat mixture smooth with a rotary beater. Add egg mixture to dry ingredients, stirring just until dry ingredients are moistened (do 
not over mix). Spoon batter into greased or paper lined 1-1/2” muffin pans. Bake 375 for 20-25 minutes or until golden brown. (Makes 6)
  –––
Cool cookie crumble
1 pkg. (3 oz) any flavor Jell-O
1 C boiling water
1 pint vanilla ice cream
4 chocolate sandwich cookies, crumbled
Dissolve Jell-O in boiling water. Add ice cream by spoonfuls. Fold in crumbled cookies. Pour into dessert glasses or serving bowl. Chill 
until set, about 30  minutes.
  –––
Broccoli cheese corn bread
2 boxes Jiffy corn muffin mix
1 large chopped onion
1 stick margarine or butter (slightly melted)
4 eggs
1 cup shredded cheese
1 box frozen chopped broccoli
8 oz sour cream
1 teas. salt
Defrost frozen broccoli in the microwave in its opened box. Mix all ingredients together in one bowl and pour into a greased/sprayed 
square baking dish. I use an 8x8x2 glass dish and bake it at 400 for 30 minutes and then 350 for an additional 15-20 minutes. Test to make 
sure it’s done in the middle. The recipe called originally to bake at 425 for 30 minutes (for a metal pan) but I think it should probably 
be baked a tad longer. Could add chopped ham or pepperoni if wanted. Cooked sausage would be good also.

If you would like to share a recipe with me, just send it to the J-T or e-mail it to me.

Marysville Journal-Tribune
Copyright © 2010
  All rights reserved