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The first recipe will help you with holiday entertaining and is from Marion Sidebottom.

Special cheese ball

 1 lb. cream cheese

 3/4 lb. old English cheese

 3/4 lb. bleu cheese

 1 C pecans, chopped

 1 medium size onion, grated

 1 tsp. Worcestershire sauce

 chopped parsley

 Bring all cheeses to the soft stage before beginning. You can use a mixer to blend all ingredients together except nuts and parsley. Make one large cheese ball or two smaller ones. Roll in chopped nuts. When you're ready to serve you can also roll in chopped parsley.  She says this mixture will freeze well.

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Old fashioned butter crunch

 2 C finely chopped nuts

 1 C butter

 1 1/4 C sugar

 2 TBS. light corn syrup

 2 TBS. water

 1 12-oz. pkg. semisweet chocolate pieces, melted

 Spread nuts in shallow pan; toast at 350 degrees until golden. Melt butter in large saucepan. Add sugar, corn syrup and water. Cook, stirring often, to 300 degrees on candy thermometer. Remove from heat and stir in 1 cup nuts. Pour quickly into greased 13x9 inch pan. Cool completely.

 When set, turn out in one piece on waxed paper. Spread half the melted chocolate over the top and sprinkle with 1/2 cup nuts. Let set. Turn candy over and spread with remaining chocolate and remaining nuts. Let stand until chocolate is set. Break into pieces. Makes about 1 pound.

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This is my favorite coffee cake and I know you will enjoy this.

Sour cream cake

 1 C butter

 2 C sugar

 2 eggs

 1 C sour cream

 1 tsp. vanilla

 2 C cake flour

 1 tsp. baking powder

 1/2 tsp. salt

Topping:

 1 C ground pecans

 1 TBS. cinnamon

 4 TBS. brown sugar

 Cream butter and sugar, then add eggs. Fold in sour cream and vanilla. Sift all dry ingredients and add to mixture and beat well with a spoon. Spoon half of batter into a greased and floured 10-inch tube pan.

 Cover with 2/3 topping. Repeat with the other half of the mixture and put the rest of the topping on top. Bake at 350 degrees for 1 hour and 15 minutes or when toothpick comes out clean. When done, while warm, sprinkle with powdered sugar. Cool before removing from pan. This also freezes very well.

11/29/07

The holiday baking season is upon us. The first two cookie recipes are straight from my grandmother who made these every Christmas. Though I'm sure they are high in calories, they were something we always looked forward to.

Butterballs

 1/2 lb. butter

 1/2 C plus 2 tsp. brown sugar

 1/2 tsp. vanilla

 2 1/2 C flour

 Cream butter and sugar together. Add vanilla and flour. Mix together and let stand overnight covered at room temperature.

 Roll into balls about 1 inch and dip in granulated sugar. Bake at 325 degrees for 20 to 25 minutes.

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Snowballs

 1/2 C butter

 2 TBS. sugar

 1 tsp. vanilla

 1 C flour

 1 C pecans, chopped

 Cream butter and sugar together. Add flour slowly then nuts and vanilla. Roll into 1-inch balls and place on ungreased cookie sheet. Bake 30 minutes at 350 degrees. Roll in powdered sugar while hot then let cool to serve.

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Caramels

 2 C sugar

 1 C brown sugar

 1 C light Karo syrup

 1 C whipping cream

 1 C milk

 1 C butter

 1/2 TBS. vanilla

 Combine all ingredients except vanilla and cook to 248 degrees on a candy thermometer. Remove from heat; add vanilla and pour into well greased 13x9 pan. Cool, then cut into 2-inch pieces and wrap in plastic or waxed paper to give away to your friends.

11/21/07

 Jan Bright is sharing this recipe with us. She said it is quick, easy and very good.

Cinnamon swirl

Batter:

 cooking spray

 1 1/2 C all flour

 1/4 C granulated sugar

 1/4 tsp. salt

 2 envelopes rapid rise yeast

 2/3 C very warm milk (120-130 degrees)

 2 TBS. butter

 2 TBS. corn oil

 1 egg

Cinnamon mixture:

 3 TBS. butter

 3/4 C light brown sugar

 1 1/2 tsp. ground Saigon cinnamon

Icing:

 1 C confectioners sugar

 1-2 TBS. milk

 1 TBS. butter, melted

 1/2 tsp. pure vanilla extract

 Mix batter ingredients in a pre-sprayed 8x8 inch baking dish; let rest for 10 minutes. Combine cinnamon mixture in a small bowl by mixing with fork. Top batter evenly with cinnamon mixture. Using fingers, poke topping thoroughly into batter.

 Bake by placing in a cold oven; set temperature to 350 degrees. Bake 25 to 30 minutes, until lightly browned and firm in center. Cool 10 minutes. Combine icing ingredients and drizzle over warm cake.

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 Linda Taylor said this was one of her new favorite dinner recipes.

Enchilada meat loaf

 1 egg, lightly beaten

 1 onion, finely chopped

 1/4 C bottled salsa

 2 TBS. chili powder

 3 cloves garlic, minced

 1/2 tsp. salt

 1 lb. ground beef

 1 pkg. (8.5 oz.) corn muffin mix

 2 oz. sharp cheddar cheese, sliced

 bottled salsa, optional

 Preheat oven to 350 degrees. In a large bowl combine the egg, onion, 1/4 cup salsa, chili powder, garlic and salt; add ground beef and mix well. Shape into a ball and placed into a 9-inch pie plate. Flatten mixture to a 6-inch circle; set aside.

 Prepare corn muffin mix according to baking directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until a thermometer inserted registers 160 degrees. Remove from oven. Cut cheese slices in half and arrange on top of the corn muffin mixture.

Cover loosely and let stand 10 minutes before serving. If desired serve with additional salsa. Makes six servings.

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Irish potato soup with cheese and ale

 4 TBS. butter, divided

 2 TBS. vegetable oil

 2 C chopped onion

 2 leeks, sliced

 3/4 C sliced celery

 8 medium Yukon gold potatoes, coarsely chopped

 1 (12 oz.) bottle Irish Red ale

 5 C chicken or vegetable broth

 1/2 tsp. salt

 freshly ground black pepper

 3 TBS. flour

 4 C milk

 8 oz. grated Kerrygold Dubliner's cheese

Garnishes:

 3/4 C finely minced parsley

 4 oz. crumbled bleu cheese

 crisp cooked bacon, crumbled

 Melt 2 tablespoons butter in an 8 quart stockpot; add oil. Add onion, leek and celery; cook over medium heat about 10 minutes. Add potatoes, ale, broth, salt and pepper; bring to a boil. Lower the heat, cover and simmer 1 hour or until potatoes are tender.

 Melt remaining butter in a saucepan; gradually add flour, whisking until smooth. Cook 3 minutes on medium low heat, stirring constantly. Slowly stir in milk, whisking until hot and thickened. Add cheese; stir until melted.

 When cheese is melted and potatoes are cooked, combine the two, stirring well. Cook over very low heat 10 minutes. Ladle into soup bowls and sprinkle with parsley, blue cheese and bacon. Serves eight.

11/15/07

Here are three more recipes to help prepare for the holidays.

Holiday broccoli dip

 1 C mayonnaise

 1  pkg.  (10 oz.) frozen chopped broccoli, thawed, well drained

 1  jar  (2 oz.) diced pimientos, drained

 1/2 C grated Parmesan Cheese

 1 C shredded reduced fat mozzarella cheese, divided

 Wheat Thins reduced fat baked snack crackers

 Preheat oven to 350 degrees. Combine dressing, broccoli, pimientos, Parmesan cheese and 1/2 cup of the mozzarella cheese. Spread into 1-quart baking dish or 9-inch pie plate. Bake 20 to 25 min. or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese.

Continue baking 5 min. or until mozzarella cheese is melted. Serve with the crackers.

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Peppermint ice cream dessert

 4 chocolate cream filled sandwich cookies, broken

 1 qt. peppermint stick ice cream

 1/2 C whipping cream

 1 TBS. confectioners sugar

 2 TBS. baking cocoa

 Miniature candy canes and additional cookies, optional

 Sprinkle the broken cookies into four dessert dishes. Top with scoops of ice cream. In a mixing bowl, beat cream, confectioners sugar and cocoa until soft peaks form. Dollop over ice cream. Garnish with candy canes and additional cookies if desired. Four servings.

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Layered meatball bake

 1 pkg. (6 oz.) Stove Top Stuffing mix for chicken

 1 can (10 3/4 oz.) reduced-sodium condensed cream of mushroom soup

 1/4 C milk

 1 pkg. (1 lb.) frozen meatballs

 2 C frozen peas

 1 C shredded reduced fat cheddar cheese

 Preheat oven to 400 degrees. Prepare stuffing mix as directed on package and set aside. Combine soup and milk in 13x9-inch baking dish. Stir in meatballs and peas; sprinkle with cheese. Top with the prepared stuffing.

 Bake 20 to 25 min. or until heated through. Makes 6 servings.

11/8/07

 Soon holiday baking will be upon us. These cookie recipes will get you off to a good start.

Almond crescent shortbread

(Makes approx. 7 dozen)

 1 C butter

 1/3 C sugar

 1 1/2 to 2 C flour

 1/2 tsp. salt

 100-gram package ground almonds (approx. 1/4 C)

 Put all ingredients into a bowl. Mix together with a mixer. Take by the teaspoon and shape into crescent shapes and place on an ungreased cookie sheet. Bake at 275 degrees for 15-20 minutes. They should not be brown. Roll in some sugar (can use flavored sugar) while still warm.

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Chocolate cream cheese squares

(Makes 48 small bars)

 In small mixing bowl combine:

 8 oz. cream cheese, softened

 3 eggs

 1 box confectioners sugar

 1/2 tsp. vanilla extract

 In large mixing bowl combine:

 1 box chocolate cake mix

 1 egg

 1 stick margarine, melted

 Mix well and press into a greased 9x13x2-inch baking pan (using a piece of wax paper over the mixture which will allow for easier spreading). Pour mixture from small bowl over mix in pan. Bake at 300 degrees for 45-55 minutes. Cool. Cut into squares to serve. Improves with age.

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Brown sugar shortbread

 2 C butter

 1 C brown sugar

 1/4 tsp. salt

 4 C of flour

 Bring butter to room temperature. Preheat oven to 300 degrees. Cream the butter until it is the consistency of whipped cream. Beat in sugar. Add salt. Add flour in 4 portions (one cup at a time) mixing well after each addition. Turn out onto a floured board and pat or roll to 1/4 to 1/2 inch thick. Cut into shape desired with cookie cutter. Place on an

ungreased cookie sheet and bake for about 20 minutes or until lightly browned. Keep your on eye on them, shortbread burns really fast.

11/1/07

 Bread is one of the great comfort foods and now as a cold weather approaches, here are three very good recipes for breads.

Cranberry zucchini bread

 3 C flour

 2 C sugar

 2 1/2 tsp. cinnamon

 1 1/4 tsp. salt

 1 tsp. baking soda

 1/2 tsp. baking powder

 1/4 tsp. nutmeg

 3 eggs

 1 1/2 C shredded zucchini

 1 C vegetable oil

 1 TBS. vanilla

 1 C chopped fresh or frozen cranberries

 1/2 C chopped walnuts

 In a large bowl, combine the first 7 ingredients. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in cranberries and walnuts. Pour into 2 greased and floured 9x5x3 loaf pans. Bake at 350 degrees for 50 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

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Broccoli cheese corn bread

 4 eggs

 1/2 C butter, melted teaspoon salt

 1 pkg. (8 1/2 oz.) corn bread muffin mix

 1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained

 1 C (4 oz.) shredded cheddar cheese

 1 medium onion, chopped

 In a bowl, combine eggs, butter and salt. Stir in cornbread mix just until blended. Stir in the remaining ingredients. Pour into a greased 11x7x2 baking pan. Bake at 350 degrees for 30 to 35 minutes or until toothpick inserted near center comes out clean. Slice and serve warm. Yields about 12 servings.

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Apricot oatmeal muffins

 2 1/2  C flour

 1/2 C brown sugar

 3 tsp. baking powder

 1/2 tsp. salt

 1 C quick cooking oats

 1 C chopped dried apricots

 1/2 C butter

 3/4 C boiling water

 2 eggs, lightly beaten

 1 C milk

 2 tsp. grated orange peel

 In a bowl, combine the first 4 ingredients. In another bowl, combine the oats, apricots, butter and boiling water; stir until butter is melted. Cool for 5 minutes. Stir in eggs, milk and orange peel. Stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 400 degrees for 20-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yields about 18.

10/25/07

I received these quick appetizer recipes from Kraft foods. They are perfect for the football season.

Beefy cheese roll-ups

 1 lb. lean ground beef

 4 slices Oscar Mayer bacon, chopped

 1/2 C chopped onions (about 1 small)

 1/2 lb. (8 oz.) Velveeta pasteurized prepared cheese product, cut into half-inch cubes

 1 pkg. (13.8 oz.) refrigerated pizza crust

 Preheat oven to 400 degrees. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is evenly browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Cool 10 min.

 Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.

 Bake 20 to 25 min. or until golden brown. Cut diagonally into six slices to serve.

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Super skins

 6 medium baking potatoes, baked

 2 TBS. oil

 1 jar (15 oz.) Cheez Whiz cheese dip, heated

 1/4 C Oscar Mayer real bacon bits

 1/2 C Breakstone's or Knudsen sour cream

 1/4 C green onion slices

 Preheat oven to 375 degrees. Cut potatoes in half lengthwise; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Cut shells in half crosswise. Place shells, skin sides down, on baking sheet; brush insides of shells lightly with oil. Bake 15 min. or until golden brown. Top evenly with Cheez Whiz, bacon bits, sour cream and onions.

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Philly cheesy pizza dip

 1 pkg. (8 oz.) Philadelphia cream cheese, softened

 1/2 C pizza sauce

 1/2 C Kraft shredded mozzarella cheese

 2 TBS. Kraft 100% grated parmesan cheese

 2 TBS. each: Chopped red and green peppers

 1 tsp. Italian seasoning

 Ritz crackers

 Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with all remaining ingredients except crackers.

 Microwave on high 2 min. or until heated through. Serve with the crackers.

10/11/07

 These turnovers should be a big hit at your house.

 Broccoli ham turnovers

 2 C broccoli florets

 1/2 C shredded sharp cheddar cheese

 1/2 C cubed, fully cooked ham

 1/2 C sliced green onions

 1 TBS. minced fresh parsley

 1/4  tsp. ground nutmeg

 salt and pepper to taste

 pastry for double-crust pie

 1 egg

 1 TBS. whipping cream

Place broccoli in a steamer basket over 1 inch of boiling water in a saucepan. Cover and steam 5 to 8 minutes or until crisp and tender. Rinse in cold water; drain well. In a bowl, combine the broccoli, cheese, ham, onions, parsley, nutmeg, salt and pepper. On a floured surface, roll out the pastries; cut in half. Place 1/2 cup of the filling on one side of each half; flatten filling with a spoon.

 Combine the egg and cream; brush some over pastry edges. Fold pastry over filling. Seal edges and prick tops with a fork. Place on a baking sheet; brush with remaining egg mixture. Bake at 400 degrees for 18 to 22 minutes or until golden brown. Let stand 5 minutes before serving. Yields 4 servings.

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Sour cream and macaroni salad

 1 pkg. (8 oz.) elbow macaroni

 3/4 C diced green pepper

 1/3 C sweet pickle relish

 1 jar (2 oz.) diced pimentos, drained

 1 TBS. grated onion

 1/2 C mayonnaise

 1/2 C sour cream

 1/4 C milk

 1 1/2 tsp. salt

 pepper to taste

Cook macaroni according to package directions; rinse in cold water and drain. Place in large bowl; add green pepper, pickle relish, pimento and onion. In a small bowl, combine the remaining ingredients and mix well. Pour over macaroni mixture and toss to coat. Cover and refrigerate until serving. Yields 6 servings.

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Dilly chicken sandwiches

 4 boneless skinless chicken breast halves

 6 TBS. butter softened, divided

 1 garlic clove, minced

 3/4 tsp. dill weed, divided

 8 slices French bread, half-inch thick

 4 TBS. cream cheese, softened

 2 tsp. lemon juice

 4 lettuce leaves

 8 slices tomato

Pound chicken to flatten evenly; set aside. In a skillet, melt 3 tablespoons butter; add garlic and 1/2 teaspoon dill. Add chicken; cook until juices run clear. Remove and keep warm. Spread both sides of bread with remaining butter.

In a skillet or griddle, grill bread on both sides until golden brown. In a small bowl, combine cream cheese, lemon juice and remaining dill; spread on one side of grilled bread. Place lettuce, chicken and tomato on four slices of bread; top with remaining bread. Yields 4 servings.

10/4/07

I have three great dessert recipes for you. For me, dessert is not only my favorite thing to prepare, but also the best part of a meal.

Peanut butter apple dessert

 1 1/2 C graham cracker crumbs

 1/2 C packed brown sugar

 1/2 C plus 1/3 C peanut butter, divided

 1/4 C butter, melted

 1 pkg. (8 oz.) cream cheese, softened

 3/4 C sugar

 1 carton (16 oz.) frozen whipped topping, thawed

 2 cans (21 oz. each) apple pie filling

 3/4 C confectioners sugar

 1 tsp. ground cinnamon

 In a bowl, combine the graham cracker crumbs, brown sugar, 1/2 cup peanut butter and butter; spoon half into a 3-quart glass bowl. In a mixing bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread half over crumb mixture in the bowl. Top with 1 can of pie filling. Combine confectioner's sugar, cinnamon and remaining peanut butter until crumbly; sprinkle half over pie filling. Repeat layers.

Refrigerate until serving - yields about 20 servings. This is best served in a clear glass bowl so you can enjoy the beauty of the layers of the dessert.

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All-star apple pie

 1 can (21 oz.) apple pie filling

 1 TBS. lemon juice

 1/4 tsp. ground cinnamon

 1 pastry shell, 9 inches, baked

 1/4 C all-purpose flour

 1/4 C packed brown sugar

 2 TBS. cold butter

 1/4 C chopped pecans or walnuts

 1/4 C quick cooking oats

 2 TBS. flaked coconut

 In a bowl, combine pie filling, lemon juice and cinnamon; spoon into pastry shell. In another bowl combine the flour and brown sugar; cut in butter until the mixture resembles coarse crumbs. Stir in nuts, oats and coconut then sprinkle over pie filling. Bake at 400 degrees for 12 to 15 minutes or until topping is golden brown, covering edge of pastry with foil to prevent over browning if needed. Cool on wire rack before cutting.

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Apple spice drops

 1/2 C butter, softened

 2/3 C sugar

 2/3 C packed brown sugar

 1 egg

 1/4 C apple juice

 2 C all-purpose flour

 1 tsp. ground cinnamon

 1/2 tsp. baking soda

 1/2 tsp. ground nutmeg

 1 C finely chopped peeled tart apple

 1 C chopped walnuts

Frosting:

 1/4 C butter, softened

 3 C confectioners sugar

 1 tsp. vanilla

 3 to 4 TBS. apple juice

 In a mixing bowl, cream sugars and butter. Beat in egg and apple juice.

Combine the dry ingredients; gradually add to creamed mixture. Fold in apple and walnuts. Drop by teaspoonfuls 2 inches apart on 2 greased baking sheets. Bake at 375 degrees for 12 to 14 minutes or until golden brown. Remove to wire racks to cool. For frosting, cream butter, sugar, vanilla and enough apple juice to achieve spreading consistency. Frost cooled cookies. Yields about three dozen.

9/27/07

Here are some dishes you can prepare as finger food for entertaining.

Baked mozzarella sticks

 1 (12 oz.) package mozzarella string cheese

 1 egg

 1 tsp. Italian seasoning

 8 TBS. panko bread crumbs

 1/2 C prepared marinara sauce, warmed

 Position rack in upper third of oven and preheat oven to 350 degrees. Line a baking sheet with foil and spray lightly with cooking spray.

Remove cheese from packaging and set aside. In a small bowl, whisk egg until foamy. In small nonstick skillet, mix Italian seasoning with bread crumbs and place over medium heat. Cook and stir breadcrumbs until lightly browned, about 5 minutes. Dip one piece of string cheese in egg until coated and then in toasted bread crumbs, coating completely.

 Redip the string cheese in egg and again in breadcrumbs. Place on baking sheet. Repeat with remaining string cheese and place on baking sheet 1 inch apart. Spray string cheese slightly with cooking spray. Bake 5 to 6 minutes or until heated through. Cheese may melt slightly and lose shape. Simply press it back into shape. Serve with the warmed marinara for dipping. Six servings.

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Zesty bruschetta

 10 slices of baguette or five slices of Italian bread, halved

 1 clove garlic, cut in half

 1 C grated zucchini

 1/2 C prepared pesto

 10 tomato slices

 Salt and freshly ground black pepper

 1/3 C freshly grated parmesan cheese

 Preheat broiler. Arrange bread on baking sheet. Toast under broiler until golden, 2 to 3 minutes per side. Rub the cut halves of the garlic clove on the toasted bread. Mix together the zucchini and pesto. Cover each toast slice with a heaping tablespoon of pesto mix. Broil for 1 minute.

 Top each toast with one tomato slice and sprinkle with salt and pepper. Sprinkle cheese over toasts. Return baking sheet to broiler and broil just long enough to melt the cheese, about 1 to 2 minutes. Bruschetta is best served immediately, but it holds up well on the buffet table. 5 to 10 servings.

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Mini beef crescents

 1 lb. ground beef

 1/2 C shredded jalapeno pepper cheese

 1/2 C chopped dried cherries

 2 TBS. apple juice

 2 tsp. ground cumin

 3/4 tsp. garlic powder

 1 1/2 packages (15 oz. each) refrigerated pie crust - three crusts

 1 egg slightly beaten

 1 tsp. water

 Heat oven to 400 degrees. Brown ground beef in non-stick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into small crumbles. Pour off drippings. Stir in cheese, cherries, juice, cumin and garlic powder; set aside.

 Cut each pie crust into 12 wedges. Place one packed, rounded tablespoon beef mixture on wide end of each wedge. Beginning at wide ends, roll up wedges; curve ends to form crescents. Place 1 inch apart on two greased baking sheets. Combine the egg and water in small bowl and lightly brush over top of crescents. Bake in 400-degree oven for 15 to 18 minutes or until golden brown. Serve warm. Makes 36.

9/20/07

If you've invited a crowd for brunch or just want a new dish for your family, try these very good breakfast dishes.

French toast casserole

 One loaf (10 oz.) French bread, cut into 1-inch cubes

 8 eggs

 3 C milk

 4 tsp. sugar

 1 tsp. vanilla

 3/4 tsp. salt

 Topping:

 2 TBS. butter

 3 TBS. sugar

 2 tsp. ground cinnamon

 Maple syrup, optional

 Place bread cubes in a greased 13x9 inch baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt. Pour over bread. Cover and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top.

 Cover and bake at 350 degrees for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes. Serve with syrup if desired - 12 servings.

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Cheesy ham cups

 6 slices deli ham

 1/2 C finely chopped green onions

 2 C shredded cheddar cheese, divided

 6 eggs

 One carton (8 oz.) plain yogurt

 2 TBS. minced parsley

 Place 1 ham slice in a greased (10 oz.) custard cup. Sprinkle with onions and 1 cup cheese. In a bowl, beat eggs and yogurt until blended; pour into cups. Sprinkle with parsley and the remaining cheese. Bake, uncovered at 350 degrees for 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately - six servings.
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Apple-banana oatmeal

 1 C water

 1 TBS. orange juice concentrate

 1/2 C chopped unpeeled tart apple

 1/4 C sliced banana

 1/4 C raisins

 1/4 tsp. salt

 1/8 tsp. cinnamon

 2/3 C quick cooking oats

 1/4 C oat bran

 brown sugar, optional

 In a saucepan, combine water, orange juice concentrate, apple, banana, raisins, salt and cinnamon; bring to a boil. Stir in oats and oat bran. Cook for 1 to 2 minutes stirring occasionally. Sprinkle with brown sugar if desired - two servings.

9/13/07

 Whether you are looking for tailgate dishes or just three good snacks here are some I know you will like. The first one is from Roberta Ewers an HER Real Living Realtor.

Salami and cheese bread

 2 loaves (1 lb. each) frozen bread dough, thawed

 all-purpose flour for rolling dough

 1/2 lb. Genoa salami, thinly sliced or pepperoni

 1/2 lb. shredded mozzarella cheese

 1/4 C Greek black olives, pitted and chopped

 1/4 C olive oil

 Heat oven to 350 degrees. Grease baking sheet. On floured surface with floured rolling pin, roll out 1 pound of dough into 16x8 inch rectangle.

With a long side facing you place 1/4 pound of salami or pepperoni over the surface leaving 1/2 inch border on all sides. Sprinkle salami or pepperoni with half the cheese and half the olives. Starting from long side roll side over itself about 2 inches. Continue to roll until like a loaf of French bread.

Paint edges of dough with water. Press long seam and ends to seal very tightly so cheese doesn't ooze out. Repeat with remaining dough. Brush both loaves with olive oil. Place loaves seam side down on prepared baking dish leaving space between the loaves. Bake at 350 degrees for 30 to 35 minutes or until crusts are lightly golden. Let the loaves cool on baking sheet on a wire rack for 10 minutes before slicing to serve.

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Toffee

 1 lb. butter

 2 C sugar

 2 TBS light corn syrup

 3 TBS water

 1 C nuts chopped

 2 tsp. vanilla

 2 milk chocolate bars

 Put all ingredients into skillet except nuts, chocolate bars and vanilla and cook to 260 degrees stirring. Add 1 cup nuts and cook to 290 degrees. Cool slightly and add vanilla. Pour onto cookie sheet and while warm place chocolate bars on top. When melted, spread chocolate then break into pieces and you're ready to eat when cooled.

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Caramel corn

 1 stick margarine

 1 C brown sugar

 1/4 C light corn syrup

 1/2 TBS salt

 1/2 TBS soda

 4 quarts popped corn

 Place margarine, sugar, corn syrup and salt in 8 cup batter bowl.

Microwave 6 minutes on high stirring every 2 minutes then add soda and stir until foamy. Pour over popcorn and mix well. Microwave 3 minutes and stir every 30 seconds because it burns easily. Cool on waxed paper and store in tight container.

9/6/07

 Nancy Clark is not only a valued employee of the Journal Tribune, but also an excellent cook. In fact cooking seems to be a favorite hobby of hers. Recently she treated us at the J-T to several of her best dishes and here is one of the many that I really enjoyed.

Orange dessert

 1 small box of tapioca

 1 small box of vanilla pudding

 1 small box orange Jell-O

 8 oz. Cool Whip

 5 cans (11 oz.) drained Mandarin oranges

 1 can (20 oz.) of drained crushed pineapple

 In a 1 1/2 quart saucepan, add tapioca, pudding, and orange Jell-O. Add 3 cups hot water and stir. Bring to boil for 3 minutes and cool. Mix in Cool Whip, oranges, and pineapple. Stir together and chill until set.

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 Here are two stir fry recipes you will also enjoy.

Crunchy cashew pork

 2 tsp. cornstarch

 1/2 C chicken broth

 1/4 C red wine vinegar

 2 TBS. soy sauce

 2 tsp. plus 2 TBS. vegetable oil, divided

 3/4 pound boneless pork, cut into thin strips

 1 C thinly sliced carrots

 1 C broccoli florets

 1/2 C cashews

 3 green onions, thinly sliced

 hot cooked rice

 In a bowl, combine cornstarch, broth, vinegar, soy sauce and 2 tsp. oil until smooth: Set aside. In a large skillet or wok over medium-high heat, stir fry pork in 1 TBS. oil until no longer pink: Remove and keep warm. Heat remaining oil; stir fry carrots and broccoli until crisp and tender. Stir in broth mixture and green onions. Bring to a boil; cook and stir for 2 minutes or until thickened. Return meat to pan and heat through. Stir in cashews. Serve over rice, serves four.

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Walnut chicken fry

 2 tsp. cornstarch, divided

 3 TBS. soy sauce, divided

 1 lb. boneless skinless chicken breasts, cut into 1/4 inch strips

 1 TBS. water

 1 1/2 tsp. vinegar

 1 1/2 tsp. sugar

 dash hot pepper sauce

 1/2 C walnut halves

 3 TBS. vegetable oil

 1 green pepper cut into 1 inch pieces

 1/2 tsp. ginger

 hot cooked rice

 In a bowl, combine 1 teaspoon cornstarch and 1 tablespoon soy sauce until smooth; add chicken and toss to coat. Cover and refrigerate for 30 minutes. Also in a bowl, combine water, vinegar, sugar, hot pepper sauce and remaining cornstarch and soy sauce; set aside. In a skillet, sauté walnuts in the oil until toasted then remove with slotted spoon and set aside.

 In the same skillet, stir fry chicken until juices run clear. Remove and keep warm. Add green pepper and ginger to skillet; cook and stir for 3 minutes or until pepper is crisp and tender. Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Return chicken and walnuts to pan. Serve over rice. Makes four servings.

8/30/07

 Here are three more recipes easy to prepare and nutritious.

Light lemon cake

 1 pkg. (18 1/4 oz.) yellow cake mix

 1 pkg. (3.4 ox.) instant lemon pudding mix

 1 3/4 C water

 3 egg whites

 3/4 C cold skim milk

 1/2 tsp. lemon extract

 1 pkg. (1 oz.) instant sugar-free vanilla pudding mix

 One 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 13x9 baking pan coated with nonstick cooking spray. Bake at 350 degrees for 23-28 minutes or until toothpick 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 then spread over cake. Store in refrigerator. 20 servings.

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Lime garlic shrimp

 1 pkg. (7 oz.) thin spaghetti

 4 garlic cloves, minced

 2 TBS. margarine

 1 lb. uncooked shrimp, peeled and deveined

 1 pkg. (6 oz.) frozen snow peas, thawed

 1 medium red pepper, julienned

 3 TBS. minced fresh basil

 2 TBS. minced fresh parsley

 Pepper to taste

 1/4 C white wine or chicken broth

 1 TBS. lime juice

 1/2 C grated Parmesan cheese

 1/4 C skim milk

 1/2 tsp. grated lemon peel

 Cook spaghetti according to package directions. Meanwhile, in a skillet, sauté garlic in margarine for 1 minute. Add shrimp, peas, red pepper, basil, parsley and pepper. Stir-fry for 4 minutes or until shrimp turn pink and vegetables are crisp and tender. Add wine or broth and lime juice.

 Cook and stir for 1 minute. Drain spaghetti; stir in cheese topping, milk and lime peel. Serve shrimp mixture over spaghetti. Four servings.

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Crustless spinach quiche

 3 oz. cream cheese, softened

 1 C skim milk

 4 eggs

 1/4 tsp. pepper

 3 C (12 oz.) shredded cheddar cheese

 1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry

 1 C frozen chopped broccoli, thawed and well drained

 1 small onion, finely chopped

 5 fresh mushrooms, sliced

 In a small mixing bowl, beat cream cheese. Add milk, eggs and pepper; beat until smooth. Stir in remaining ingredients. Transfer to a 10-inch quiche pan coated with nonstick cooking spray. Bake at 350 degrees for 45-50 minutes or until knife inserted in center comes out clean. Eight servings.

8/23/07

 Summer is still here and these are three good recipes for this time of year.

Creamy chicken salad

 2 C cubed cooked chicken breast

 1 C cooked small ring pasta

 1 C halved seedless red grapes

 1 can (11 oz.) mandarin oranges, drained

 3 celery ribs, chopped

 1/2 C sliced almonds

 1 TBS grated onion

 1 C reduced fat mayonnaise

 1 C whipped topping

 1/4 tsp. salt

 lettuce leaves, optional

 In a bowl, combine the chicken, pasta, grapes, oranges, celery, almonds and onion. In another bowl, combine the mayonnaise, whipped topping and salt. Add that to chicken mixture; stir to coat. Serve in a lettuce lined bowl if desired. Yields six servings.

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Honey-Dijon potato salad

 2 1/4 lbs. red potatoes, about 14 small

 3 TBS vinegar

 3/4 C chopped green pepper

 1/2 C chopped onion

 5 TBS chopped dill pickles

 1 tsp. seasoning blend

 1/4 tsp. pepper

 1 C mayonnaise

 1/3 C Honey-Dijon salad dressing

 2 TBS Dijon mustard

 Two hard cooked egg whites, chopped

 Place potatoes in a saucepan, cover with water, bring to a boil, cook until tender, 15-30 minutes. Drain and cool. Cube the potatoes and place in a large bowl. Sprinkle with vinegar. Add green pepper, onion, pickles, seasoning blend and pepper. Fold in mayonnaise, salad dressing, mustard and egg whites. Cover and refrigerate for at least 1 hour. Yields eight servings.

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Light lemon mousse

 3/4 C sugar

 1/2 C cornstarch

 3 C skim milk

 2/3 C lemon juice

 1 1/2 tsp. grated lemon peel

 1/4 tsp. vanilla

 2 C light whipped topping

 3 drops yellow food coloring, optional

 In a saucepan, combine the sugar and cornstarch; gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly.

Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in lemon juice, peel and vanilla. Set saucepan in ice; stir until mixture reaches room temperature, about 5 minutes. Fold in whipped topping and food coloring if desired. Spoon into dessert dishes. Refrigerate for at least 1 hour before serving. Yields 10 servings.

8/16/07

 These recipes are easy to prepare and should add some variety to your meals.

Pasta primavera

 2 C broccoli florets

 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted

 1 large carrot, julienned

 1/2 C milk

 1/4 C grated Parmesan cheese

 1 garlic clove, minced

 1/8 tsp. pepper

 3 C cooked spaghetti

 In a large saucepan, combine the first seven ingredients. Cook, uncovered, over medium heat until vegetables are tender - about 12 minutes. Stir in spaghetti; heat through. Yields four servings.

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Beef and tomato pie

 1 lb. ground beef

 1 large onion, chopped

 2 TBS ketchup

 1/2 tsp. salt

 2 C biscuit baking mix

 2/3 C milk

 1 C diced fresh tomato

 1/2 C shredded cheddar cheese

 In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Remove from the heat. Stir in ketchup and salt; set aside. Combine biscuit mix and milk just until moistened. Turn into a lightly floured surface and knead 6-8 times.

 Roll into a 10-inch circle; transfer to a greased 9-inch pie plate. Flute edges. Spoon meat mixture into crust. Sprinkle with tomatoes. Bake at 425 degrees for 22-25 minutes. Sprinkle with cheese. Bake 2 minutes longer or until cheese is melted. Six servings.

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Beef cabbage hash

 1 lb. ground beef

 4 medium baking potatoes, peeled and julienned

 4 C shredded cabbage

 1 large onion, sliced and quartered

 3/4 C water

 1 tsp. salt

 1/4 tsp. pepper

 In a large skillet, cook beef over medium heat until no longer pink; drain. Add remaining ingredients. Cover and cook over medium-high heat for 10 minutes or until potatoes are tender. 4 servings.

8/9/07

 Even though the weather is still very hot outside, here are some more recipes to try on your outdoor grill.

Paul Bunyan burgers

 Six bacon strips, diced

 1 C sliced fresh mushrooms

 3 thin onion slices

 One egg, beaten

 1 TBS Worcestershire sauce

 1/2 tsp. seasoned salt

 1/2 tsp. salt

 1/2 tsp. pepper

 1/2 tsp. prepared horseradish

 1 lb. ground beef

 3 slices American cheese

 3 hamburger buns, split

 In a skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. In the drippings, sauté mushrooms and onion until tender. Transfer to bowl with a slotted spoon; add bacon. In another bowl combine the egg, Worcestershire sauce, seasoned salt, salt, pepper and horseradish. Add beef and mix well.

 Shape into 6 quarter-inch thick patties. Divide bacon mixture among three patties. Top with cheese slice; fold in corners of cheese. Top with remaining patties; seal edges. Grill uncovered over medium heat for 10-12 minutes or until meat juices run clear, turning once. Serve on buns.  Yields three servings.

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Honey barbecued ribs

 3 lbs. country style pork ribs

 1/2 tsp. garlic salt

 1/2 tsp. pepper

 1 C ketchup

 1/2 C packed brown sugar

 1/2 C honey

 1/4 C spicy brown mustard

 2 TBS Worcestershire sauce

 1 1/2 tsp. liquid smoke, optional

 Place ribs in a large kettle or Dutch oven; sprinkle with garlic salt and pepper. Add enough water to cover; bring to a boil. Reduce heat; cover and simmer for 1 hour or until juices run clear and ribs are tender; drain. Meanwhile, combine the remaining ingredients. Grill ribs, uncovered over medium heat for 10-12 minutes, basting with sauce and turning occasionally. Yields 4 servings.

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Lemon garlic mushrooms

 1/4 C lemon juice

 3 TBS minced fresh parsley

 2 TBS olive oil

 3 garlic cloves, minced

 Pepper to taste

 1 lb. large fresh mushrooms

 In a small bowl, combine the first five ingredients; set aside. Grill mushrooms by placing on skewers, covered, over medium and heat for 5 minutes. Brush generously with lemon mixture. Turn mushrooms; grill 5 to 8 minutes longer or until tender. Brush with remaining lemon mixture before serving. Yields 4 servings.

8/2/07

It's still summertime and a good time to use your grill. Here are some recipes you can try for outdoor cooking.

Tangy pork tenderloin

 Two pork tenderloins - 1 lb. each

 2/3 C honey

 1/2 C Dijon mustard

 1/2 tsp. chili powder

 1/4 tsp. salt

 Place pork tenderloins in a large resealable plastic bag or shallow glass container. In a bowl, combine the remaining ingredients; set aside 2/3 cup. Pour remaining marinade over pork; turn to coat. Seal or cover and refrigerate for at least 4 hours, turning occasionally.

 Drain and discard marinade. Grill pork, covered, over indirect medium heat for about 9 minutes on each side or until meat juices run clear and a meat thermometer reads 170 degrees. In a saucepan, warm the reserved sauce, serve with the pork. Yields six servings.

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Grilled salmon filet

 1 1/2 C packed brown sugar

 6 TBS butter, melted

 6 TBS lemon juice

 2 1/4 tsp. dill weed

 3/4 tsp. Cayenne pepper

 One salmon filet ? about 2 lbs.

 Lemon-pepper seasoning

 In a small bowl, combine the first five ingredients; mix well. Remove 1/2 cup to a saucepan; simmer until heated through. Set aside remaining mixture for basting. Sprinkle salmon with lemon-pepper.

 Place on grill with skin side down. Grill, covered, over medium heat for 5 minutes. Brush with reserved brown sugar mixture. Grill about 15 minutes longer, basting occasionally. Serve with the warmed sauce. Yields 6 to 8 servings.

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Grilled peaches and berries

 Three medium ripe peaches, halved and pitted

 1 C fresh blueberries

 2 TBS brown sugar

 2 TBS butter

 1 TBS lemon juice

 Place each peach half, cut side up, on a double thickness of heavy foil 12 inches square. Sprinkle each with about 2 tablespoons blueberries, 1 teaspoon of brown sugar, 1 teaspoon butter and 1/2 teaspoon lemon juice. Fold foil around the peaches and seal tightly. Grill, covered over medium low heat for about 20 minutes or until the peaches are tender. Yields 3 servings.

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